Come in from the Cold and Enjoy

When it’s cold outside, there’s nothing better than some warm food in a cozy setting.

On our new winter menu this month, we’re featuring Lamb Pot Pie filled with locally sourced lamb, baby carrots, pearl onions, potatoes, mushrooms and more. It’s a hearty dish that will warm you up on a cold day.

We also have our popular mainstay French Onion Soup with braised beef shank as an appetizer. This steamy delight, served au gratin, is perfect with a salad or sandwich. Topped with warm, melted gruyere cheese and sourdough croutons, it also can be a meal in itself for lighter eaters.

For dessert, we have our Baked Alaska that arrives flaming at your seat. It’s made with chiffon sponge cake – yellow cake lightened with meringue – layered with a Zabaione rum gelato, strawberry filling and roasted strawberry gelato. Its covered in meringue, toasted and garnished with cotton candy and flambéed to order, using watershed vodka, and served with strawberry compote. The flame is a welcome sight when it’s chilly outside.

Our delicious Baked Alaska Cassata with strawberry compote and a swirl of cotton candy on top goes up in flames to our guests delight.

Guests who earned Farm Dollars in November and December can use them toward these dishes or any other in January and February.

Knowing our guests are well-fed and well-cared for warms our hearts.

Our delicious Baked Alaska Cassata with strawberry compote and a swirl of cotton candy on top goes up in flames to our guests delight.

Guests who earned Farm Dollars in November and December can use them toward these dishes or any other in January and February.

Knowing our guests are well-fed and well-cared for warms our hearts.

 

Holiday Cheer at Urban Farmer

Urban Farmer, Cleveland’s Steakhouse, Cleveland, OH

Holiday Cheer at Urban Farmer
Visit us in December and Earn Farm Dollars to spend at our restaurant

It’s the perfect time of year to express our gratitude to our loyal guests and also, welcome new ones.

At Urban Farmer this month, we’re offering everyone the opportunity to earn Farm Dollars by simply enjoying our delicious local farm-to-table food and wonderful drinks and cocktails.

Anytime, during any visit from Dec. 1 – Dec. 31, our guests can earn one Farm Dollar for every $10 they spend. Then, in January and February, these Farm Dollars can be applied for cash value toward any food or drink purchase in the restaurant.

It’s our way of rewarding you for coming back again and again – or inviting you to try us for the first time. It’s also a great opportunity for guests to try something new.

Never tried our Meatless Monday feature? Stop by to enjoy a warm winter soup and salad.

Hankering for a hearty steak? Bring a friend and stop by for our fine grass-fed or grain-finished beef, which is purchased from local farms and butchered in-house.

Or maybe you want to get in from out of the cold after a long day at work downtown. Stop by and relax in our comfortable, cozy lounge and enjoy a warm winter cocktail with our popular charcuterie and cheese boards.

Of course, we know our guests have their favorite dishes, too, so our Farm Dollars can also be used to enjoy them more often.

What sets up apart from most other steakhouses is that we source our beef through our partnerships with different local farmer and ranchers. This allows our guests the opportunity to try different cuts and breeds they might have never tried.

Sourcing locally not only provides more variety and fresher-tasting food, it also benefits our regional economy. Raising beef is an intensive job, which supports a lot of families in our area.

So, come in from out of the cold and warm up with us this month. It’s our way of saying thanks for your loyalty and in turn, thanking our local farmers for their hard work.

Happy Holidays!

We’re Crushing it

Why we Recycle 80,000 Pounds of Glass Each year

 

Because so much of our restaurant’s food and beverages come in glass, we generate a lot of waste with glass bottles: About 80,000 pounds annually, which is roughly the equivalent of 13 average-sized adult elephants!

With our commitment to the environment and a sustainable planet, we didn’t want to throw so much waste in the trash, especially when it’s recyclable.

But because of an awkward trash pick-up station below our building, the City of Cleveland’s recycling truck couldn’t maneuver inside to haul and crush our glass on site. And most private recycling companies require glass to be crushed before they will collect it for recycling.

So we had to find another solution.

We considered crushing our glass on site, but that wasn’t feasible because we didn’t have a glass crusher and buying one was not a reasonable option.

Fortunately, we found Recycle Midwest, a Northeast Ohio company that would collect our uncrushed glass.

Adding this service continues our commitment to sustainability and working to be a leader for commercial – and especially restaurant – recycling in downtown Cleveland. Now that we have created a route for these recycling companies to come downtown, we hope it sparks others to recycle their glass and helps push down the cost as more restaurants participate.

Part of being a sustainable restaurant is taking care of the land and community in which we operate. We consider one of our social responsibilities to reduce the amount of waste we send to the landfills as much as we can.

While recycling is important, reduction of waste is even more important. Through this glass recycling process, we’ve become more proactive by eliminating certain products that have excessive packaging. By eliminating the waste in the first place, we’re helping the planet, too.

Like many people in our community, we care about this issue and want to be part of the solution. We believe we’re crushing it!

 

7 Ways We Make Your Holiday Party Sparkle

It’s time to plan your holiday party. Whether it’s a company event or a gathering with family and friends, we can make your party sparkle. Here’s how we do it…

  1. Host you in an exquisitely designed Private Party Room
  2. Showcase and Serve Seasonal Cocktails
  3. Create Custom Menus
  4. Provide Excellent Customer Service from Start to Finish
  5. Offer Convenient Valet Parking and a central downtown location
  6. Deliver a Personal Touch, such as providing Urban Farmer swag bags or helping you to deliver special gifts of your own.
  7. Make it Fun! We want you to enjoy, relax, be festive and most of all, have fun. We make it that way by handling all of the details of your party, so you can leave behind the worry and embrace the fun!

Please contact Barbara Gantous at barbara.gantous@sagerestaurantgroup.com or 216-771-7707 to get your party started!

 

 

Come Mix it Up at Our Mixology Class

Come Mix it Up at Our Mixology Class


A fun, team-building event for any company or organization

  

 

It’s always nice to kick off a holiday with a special event and this July 4th we had the pleasure of hosting our friends at Studiothink for a “mixology” class. (Studiothink is our local marketing and public relations agency and a big supporter of what we do.)

A mixology class is part social event, part team-building and part “Bartending 101.” Like the other classes we host, such as our macaroon and butcher classes, our goal is to educate our guests about what we do here at Urban Farmer and how we do it, all while having fun and enjoying our farm-to-table food and drink.

Our classes are great team-building opportunities and a simple way for employees of all ranks to get away from the office, mingle and enjoy each other’s company in a casual setting.

We gather in The Pantry, one of our two private dining rooms, surrounded by a colorful array of house-preserved fruits and vegetables and let our experts engage directly with our guests.

For the mixology class, our restaurant manager Jackson Starr and bartender Ellen Traylor lead the group. Starr, both personable and knowledgeable, came up through the ranks at Urban Farmer, starting as a bus boy then bartender then manager. Traylor, an expert in all things liquor, fell in love with bartending and has been doing it full time for years.

Working off a detailed menu with a dozen different drinks, Starr and Traylor craft a variety of alcoholic and non-alcoholic beverages as they talk about bartending techniques from shaking vs. stirring, the art of muddling and how to accurately measure a shot of liquor.

Guests can ask questions or just listen as they relax and enjoy hearty appetizers, including beef sliders on brioche, hush puppies, cheese plates and deviled eggs. Menus can be customized to guests’ preferences.

Starr and Traylor cover how to mix popular cocktails such as the Manhattan, Martini, Mojito and French 75, and invite guests to suggest drinks they’d like to see made. Then, those guests can step up the bar and make them, with guidance from our experts.

Anyone who wants a sample of the drink can have one. Non-alcoholic beverages are available and complimentary. The guest who requests the drink usually gets to enjoy the full glass. Guests get to take the drink recipe list home with them.

Starr and Traylor have been in the restaurant business almost their entire lives, making them not only great teachers for this class, but great employees here at Urban Farmer. They offer not only their bartending expertise but insight and interesting tidbits about their jobs.

Like our other class leaders, they are true professionals with extensive experience and a real passion for the restaurant business. We hope you join in a mixology class soon!

To find out more or book a class for your team, contact Barbara Gantous at
barbara.gantous@sagerestaurantgroup.com

 

 

 

 

 

 

 

 

Rosé Day in Ohio

Urban Farmer, Cleveland, OH

Rosé Day in Ohio

National Rosé Day is celebrated in May so this month’s Friday at the Farm showcased some of Ohio’s finest pink bubbly.

 

What is Rosé?

Originating in the South-Eastern region of France, rosé wine is considered by many to be one of the most ancient styles of winemaking. There are a few different methods, but the pink to orange hue is generally obtained by allowing the wine to stay in contact with the skins of red grapes during the production process. This not only adds color but also adds a level of complexity to the overall structure and flavor of the wine.

 

Why the Hype?

Rosé hasn’t always had its current level of fame.

 

The US market was first introduced to the idea of rosé during California White Zinfandel hype of the 80’s and 90’s. These wines however were considerably sweeter than their European ancestors and eventually gained a type of notoriety similar to that of heavily oaked chardonnay.

 

Then came the rise of the sommeliers to their celebrity-like status and with it a re-introduction to many of the “Old World” European wines. The dry rosés of France, Spain, and Italy became early crowd-winners because of their versatility with food. Everyone had heard of the age-old rule of “white wine with fish and red wine with meat”. Rosé became the perfect pairing at the dinner table that could work with everything from fish and chicken to pork and beef.

 

The Rosés of Ohio

Two of our favorite rosés at Urban Farmer Cleveland are made right here in Ohio.

 

M Cellars, located in the Grand River Valley, is the only winery in Ohio that makes a rosé sparkling wine through the méthode Champenoise process. Using locally grown Chardonnay and Pinot Noir, Matt Meineke follows the same method used in making French Champagne. The wine goes through a second fermentation in the actual bottle that it is served in to give the wine its effervescence.

 

Rosé wine hype has also lent its marketing powers to other beverages. Rhinegeist Brewery from Cincinnati has experienced great success with the release their Bubbles “rosé ale” made with apple, peach, and cranberry.

 

With their bright pink hue, these make the perfect accompaniment for an afternoon on our outdoor patio.

 

It’s National Beef Month. Come Celebrate with Us!

 

It’s National Beef Month. Come Celebrate with Us!  

Why do we serve beef?

Because it tastes good.

Seriously, it does!

There’s so much behind the excellent taste of Urban Farmer steak. During

National Beef month in May, we want to celebrate and educate you about the high-quality, locally-sourced, and great-tasting beef we serve at our restaurant.

A wide range of beef for every taste.

We’re fortunate to have an excellent butcher on our team, Travis Gunter, who is an expert on beef. He, along with our chefs, make sure we serve only the best beef.

We serve a wide range of cuts from traditional grass fed/grain finished, to 100 percent grass fed and finished, to Wagyu and bison. We also have a dry-aging room where our beef is dry aged anywhere from 21 days to several months.

What is the difference between all these types of beef?

The Wagyu has the most intramuscular marbling, which is desirable for flavor and tenderness. The 100 percent grass fed is a little leaner, yet still has great flavor and tenderness, with a more robust beef flavor.

In between is the grain-finished beef, which most steak-lovers are accustomed to. Our grain-finished products are sourced locally from either whole beef we bring in from New Creation Farms, or sub primal from Boliantz Family Farms. Both are sustainably & humanely raised and finished on grain to give the steaks really wonderful fat content—and fat is flavor.

Dry-aging = tender and flavorful.
The process of dry aging our beef results in the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture. During dry aging, moisture is evaporated from the muscle and this creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which produces more tender beef.

Once properly aged, how we cook our beef really depends on the cut of meat—but our most widely used method of cooking is on the char broiler.

Local farms
What also sets us apart is that we are fortunate to source various kinds of beef through our partnerships with different local farmers and ranchers. This allows our guests the opportunity to try different cuts/breeds they may have never tried before.

Some of our local beef farm partners include: New Creation Farms, Boliantz Family Farms, Red Run Bison, Ohio Wagyu and Fresh Fork/Ohio city provisions.

Sourcing locally benefits many facets of the regional economy. From the feed, producers, farmers, butchers, etc. Raising beef is an intensive endeavor, which supports a lot of families in the area. In addition, this helps to reduce the carbon footprint and helps us boost our local economy.

We waste nothing.
Our ability to bring in whole carcass animals is probably one of the most defining features. We utilize the entire carcass, from steaks, to burgers. We use everything, the fat is rendered into tallow to make candles that are on the guest table. The bones get roasted off and used for stock. Then, off cuts, such as liver, tongue, etc. get turned into charcuterie. Literally, EVERYTHING, gets used.

So, with all of these great choices, which beef is right for you? Well, that depends…

Our butcher, Travis, personally likes the Ohio Proud Bone in Ribeye from Boliantz farms. It has wonderful flavor. Also, we recently started using their prime tenderloins for filet, they are a great product which is selling extremely well. He also recommends the Ohio Proud Tenderloin.

If you’re not necessarily a beef lover but want to try a good cut/steak/beef, Travis recommends the New York Strip tasting. It offers a 6-ounce portion each of grass fed, grain finished and 21-day dry aged, you can also add on the wagyu strip as well, which he highly recommends. It’s great for those who can’t decide or want a little variety.

So, come celebrate National Beef Month with us. You’ll be satisfied!

Whiskey Takes Flight

Whiskey Takes Flight

Have you sampled our new whiskey flight? If not, you should land yourself a seat soon to enjoy these five signature bourbons!

 

We’ve partnered with some of our favorite distilleries to create a sampling of single barrel whiskey selections that are exclusive to Urban Farmer.  The flight includes Knock Creek Single Barrel, Cleveland Underground Honey Locust & Hickory, 1792 Single Barrel (full proof), Maker’s Mark Private Select and Eagle Rare Single Barrel Select. The flight lands with an immediate wow factor once served, thanks to the custom reclaimed wood board made by 2 Sails Woodworks.

 

As the flight and presentation concept were crafted by General Manager, Andy Hata, we asked him to share a bit more about the new whiskey flight and what makes it unique.

 

Which distilleries did you partner with and why?

 

Manager Andy: We partnered with Cleveland Whiskey because they are local, but also because they have a unique process that accelerates the maturation of the whiskey. In this process they are able to use unique woods that would otherwise not be used to age spirits. In our case, we decided to incorporate Honey Locust, a tree that is indigenous to Ohio. The Kentucky Bourbons were all single barrel selections. Meaning we, as an Urban Farmer team,  selected a specific barrel from the distillery because we liked the notes of that particular barrel. It was a great educational experience for members of our team to taste the different nuisances from barrel to barrel, as well as seeing the bourbon making process first-hand in Kentucky.

 

What can guests expect when they order and taste the flight?

 

Manager Andy: The flight covers quite a broad range of styles. The Cleveland Whiskey blend, because of the unique woods, offers a very delicate and different profile than traditional bourbons. Then you have single barrel expressions from your major brands such as Eagle Rare, Knob Creek, and Maker’s Mark. I think the highlight piece, however, is the 1792. It is the only selection in the flight that’s bottled at barrel strength. This means you get to taste all of the bold and amazing flavors of the whiskey we selected, without it being diluted to the standard 40% ABV.

 

What makes a good whiskey?

 

Manager Andy: I think this is personal to each person. Just like any food or beverage, “good” is defined by the person enjoying it and the situation. “Good whiskey” is the one that YOU enjoy.  In general though, good whiskey starts with good ingredients (water, grain, and great wood for aging). The distiller then has to find a balance of bold malty, spicy, smoky flavors and subtle smoothness and roundness on the palate.

 

Tell us more about the reclaimed wood flight boards and how you found the maker.

 

Manager Andy:  Sean Kubovcik from 2 Sails Woodworks is someone we’ve been working with for a couple of years now. He’s worked with us on numerous projects and always does an amazing job. We like working with Sean because he’s local, but also shares the same philosophies that we do. He makes sure that his work isn’t negatively impacting the environment and makes sure that everything that he works with is naturally fallen or reclaimed. We just gave him the idea and he just went with it. The design and everything came from him.

 

To learn more about our cocktail and beverage program please visit our drink menu. Better yet, we suggest you pull up a seat, enjoy a flight or signature cocktail and chat with our bartender! We’ve got lots of interesting cocktails and insight to share.

 

Cheers!

 

Dinner In The Dark

Urban Farmer, Cleveland’s Steakhouse

The lights will be on, but the menu is in the dark until you are served!

That’s right; you won’t know who will be cooking or what they’ll be serving until you attend this unique dining experience at Urban Farmer Cleveland on August 14th.

 

That evening, Executive Chef Vishu Nath and a handful of the best local chefs will join together to create a six course dinner that is sure to surprise and delight you. Each chef will create a course of their choice. Instead of using rules or themes, each course will provide an opportunity for the featured chef to display their creativity and engage your senses as they are inspired. In other words, the chef at your favorite Italian restaurant may surprise you with your new favorite Asian entrée at this event. You wouldn’t want to miss that, now would you?!

 

We’ll be keeping you ‘In The Dark’ as the participating chefs and menu won’t be revealed until you arrive. However, we can share that in addition to six courses of culinary surprises, you will also enjoy carefully selected wine or artisanal cocktails with each course. And most importantly, we want you to know that proceeds from the event will benefit The Refugee Response, a local partner that we greatly value and chose to support for this event.

 

So what’s the 2.0 about? Well, this is the second time Urban Farmer has hosted a Dinner In The Dark event. While it may be 2.0, we are just as excited as the first in 2016 (maybe even more) and look forward to hosting new guests, new chefs and maybe a few returning.

 

We hope you’ll join us for this exciting evening of passion and compassion!

 

Reservations:

Dinner In The Dark

Monday, August 14 at 6:30 PM – 10 PM

Urban Farmer Cleveland

$65.00 PER PERSON, PLUS TAX AND GRATUITY ($86.99 total)

Tickets by Eventbrite – http://bit.ly/2vrtq2a

 

More About Refugee Response:

The Refugee Response was founded in 2009 by two local Clevelanders, Mr. Paul Neundorfer and Mr. David Wallis. In 2010 ground was broken on the Ohio City Farm in Cleveland’s Historic West Side and the Refugee Response began to recruit mentors to support refugee students, established the REAP employment training program and began to sell organically farmed fresh produce to some of Cleveland’s best restaurants, including Urban Farmer.

Now the Refugee Response supports over 60 refugees each year, provides opportunities for hundreds of Clevelanders to mentor and volunteer and supports over 20% of the annual budget from farm sales.
To learn more about Dinner In The Dark, visit: www.dinnerinthedarkcleveland.com

 

BBQ – Urban Farmer Style

 

BBQ – Urban Farmer Style

Did you know that Urban Farmer Cleveland hosts classes? Well now you do!

From baking to butchery, our experts periodically host classes to help others explore their culinary passions and develop their skills. Our most recent class, Carolina vs Texas BBQ, enabled attendees to learn a bit about the different styles of BBQ, try their hand at making a few related items, and explore our in-house butcher program.

Each class is led by the experienced in-house experts who focus on the topic featured. This class was led by Executive Chef, Vishu Nath, and Chef de Cuisine, Anthony Bernal. These Urban Farmer Chefs have experience in a variety of cuisines, including BBQ, and bring unique geographic and cultural influences to share. Chef Vishu’s South Asian culture tends to lead to spicy blends and use of ingredients that are typically not part of stateside BBQ. Chef Anthony’s time in the Southwest lends to sweeter styles of sauce and BBQ cooking techniques not often found in Ohio.

While each Urban Farmer class is unique, they all incorporate some classroom style learning. During the Carolina vs Texas BBQ Class, attendees learned the different types of meat, sauces and slaws associated with each region. Most were surprised by the variety of slaws and hadn’t tried the vinegar and mustard styles typically found in the south. The Chefs also shared some of their smoking tips and techniques, and ways to make BBQ rubs.

After the classroom portion of the day, attendees got to take a tour of the on premise butcher room and dry aging cooler. Here, they got to see how Urban Farmer utilizes full animals and minimal waste in their butcher program, and some of the aged meats that would soon be found on the Bucher’s Card Specials that evening.

Post tour, class moved out to the patio where attendees got to utilize the knowledge gained inside to make their own BBQ sauce and rub to take home. Chef Vishu and Anthony also guided students in preparing their own meats, to grill and enjoy with attendees, and answered questions that arose in the live setting.

Everyone then sat to enjoy the “meats of their labor”, including a few prepared by the Urban Farmer culinary team, and the amazing weather that day. Students left, full of knowledge and food, carrying a swag bag including the restaurants very own BBQ sauce recipes!

 

We are planning our next class schedule so be sure to keep your eye out for future offerings. And, feel free to drop us a line with suggested class topics!