Urdaneta offers traditional and modern tapas on NE Alberta Street. Chef Javier combines family inspired recipes with modern creativity, using local ingredients of the Pacific Northwest. Of all of the microgreens in Portland, we’re glad Urdaneta chooses to work with us!
You have created your own little Spain here in Portland. What is your connection to the Basque country and Madrid?
My mother is from the Basque country and my father is from Madrid. I was born in Bilbao, and grew up with a mix of both old Spain, (central Castilian Spain) and the northern Basque region of Spain. I still have family in both areas, and ultimately its the fundamental background and inspiration for everything I do at Urdaneta. The name Urdaneta itself is my grandfather’s surname, on my Basque side of the family.
Any challenges in creating food from the homeland here in Portland with local ingredients?
This falls somewhere in the mentality of “Cook like the Spaniards cook.” Not being too concerned about recreating Spanish dishes with exact Spanish ingredients, but using what’s available to you and cooking them in the style of Spain. My memories growing up, you got your milk from the guy and his cow down the street, produce came from the local markets, fish was caught that day and bought from the local fishmonger. As a chef I’m lucky enough to live in a part of the country where we have the ability to use that ideology. Yes, we import Spanish cheeses, chorizo, and some specialty ingredients, but we get to highlight our great local fish, meats, and produce, and prepare them in the style of Spain. Using what’s around you, using garlic, pimenton, parsley, good Spanish olive oil, to me that embodies the style of Spanish cooking.
Tell us a bit about the Basque Supper Club.
“I’m Basque and I do a supper club.” BSC started as a pop-up, about four years ago to recreate the experience of being in a Basque txoko. (A members only, gastronomic society.) It stems back to my childhood, when my grandfather would take me to his txoko in the small fishing town of Bermeo. At that point, I experienced some of the best food I had ever had, from a small group of old men who were passionate about cooking and sharing good food. Even though Basque Supper Club has taken on a more modern interpretation of that idea, the roots have always been based on classic Basque ingredients and the concept of sharing good food with good people. Its a ticketed prix fixe menu of good Basque food, with long communal tables, wine pairings, and passwords. Its a really great experience.
If you had to create one pinxto, and eat only that for the rest of your life, would would it be?
My brain goes immediately to a tortilla pintxo with a Spanish tortilla (egg, potato, and onion “omelette”), a little aioli, and fried padron peppers. It seems really simple, but to me there’s a magical combination to those simple flavors and anytime I’m in Spain, I can’t get enough of them.
Images via Urdaneta Facebook
We asked Shannon Feltus of Urban Farm Foods a few questions about cooking, and pop-up dinners. We met Shannon after she contacted us for microgreen product, and we’ve loved working with her ever since. Shannon is a private chef with a farm-to-table minded approach. Purchase tickets to her next dinner, Whole30 Menu Sampler on April 15th through Feastly.
What is one of the first things you remember cooking?
I remember making scrambled eggs and coffee for my Dad at a super young age and feeling really important. In hindsight it was very smart training.
What is your favorite aspect of pop-up dinners?
My favorite aspect of a pop-up dinner is getting the opportunity to showcase my creativity in each meal without having the uncertainty of a brick and mortar in this starting phase of my food journey.
Tell us about one dish you made recently that you are super excited about.
I get really stoked on vegetables. I’m not vegetarian but I’m obsessed with the good things found naturally in veggies so I get excited about how nourishing a colorful plate of grown food can be. It’s very nerdy but my mesquite pickles are my favorite because of the food science it takes to create them.
If you were stuck eating only one vegetable the rest of your life, what would it be?
Hands down it’s tomatoes but only if they are the real deal. Summer sunshine grown goodness in all the varieties. Nothing beats it. Versatile to the max.
Want Portland microgreens for your next pop-up dinner? Contact us today to find out what varieties we have available.
Photo for Feastly by Aubrie LeGault via Urban Farm Foods Facebook
Chef’s looking for microgreens in Portland are turning to us for fresh microgreens as explained in this article from February 21, 2018 article that appeared in the Portland Tribune.
Whereas chefs may otherwise order their microgreens along with the rest of their produce delivery, “I show up with the delivery and can answer any question because I grew it myself,” says Gilds.
Thank you to Jennifer Anderson for this write-up. To get microgreens for your restaurant or bar, reach out to us today by emailing us at email@example.com.
Microgreens can add an earthy and fresh element to cocktails. We mixed up this cocktail in our kitchen using our anise hyssop microgreens. The anise, citrus and bitter/spice in this summery drink come together for a delightful trio of ingredients.
2 ounces of Prairie Organic Vodka
4-5 dashes The Bitter Housewife lime coriander bitters
1/2 lemon wedge
1/4 ounce simple syrup
Gilded Greens anise hyssop microgreens
Gently muddle a few lime wedges with a very generous pinch of Gilded Greens anise hyssop. Add the vodka, dashes of bitters, simple syrup and ice. Shake for a slow count of ten or until the outside of the shaker frosts up. Strain cocktail into a high ball glass filled with ice. Top with seltzer water and garnish with lemon wheel and anise hyssop.
Here’s a recipe to use Gilded Greens Hong Vit radish via Microgreens: A Guide to Growing Nutrient-Packed Greens.
This salad great for topping tuna and soba noodle bowls:
- 2 large cucumbers
- 3 ounces Gilded Greens Hong Vit radish
- Sesame Horseradish Vinaigrette (recipe below)
Shave both meet and skin of cucumber with a peeler to make long strings. Toss with Sesame Horseradish Vinaigrette and micro radish. Use on top of Ahi Tuna, other seafood, or soba noodle bowl.
Sesame Horseradish Vinaigrette
- 1 Shallot
- 1/3 cup red wine vinegar
- 1 cup sesame oil
- 2 tablespoons fresh horseradish
We deliver! Contact us right now and we can deliver Hong Vit radish to you this week!