Food in Jars at Urban Farmer

Adorned with their own “food in jars” on the walls – house-cured pickles – Urban Farmer will welcome author and blogger Marisa McClellan, of Food in Jars, for an author’s dinner on Tuesday, November 15 from 6 pm -9 pm., modern steakhouse Urban Farmer will welcome author Marisa McClellan for a special dinner event celebrating her new book, Naturally Sweet Food in Jars (Running Press, 2016). McClellan will be on hand to sign copies of the book, and the restaurant will feature a special three-course menu inspired by her recipes, with all dishes also available a la carte throughout the evening.

Featured menu items, available for $50 for three courses or a la carte (prices below) will include:

  • Salmon Crudo with parsley-fennel relish ($16)
  • Pork Tenderloin glazed with apricot-gochujang barbecue sauce and served with daikon-carrot pickle ($32)
  • Poached Pear Shortbread with cardamom-pear jam and vanilla ice cream ($9)
  • A special cocktail featuring McClellan’s recipes is also planned


“I’m thrilled to join the like-minded locavores at Urban Farmer for this fun event, celebrating our region’s bold seasonal flavors and showcasing ways to preserve them all year round,” says McClellan, who is also the author of Food in Jars and Preserving by the Pint. Marisa McClellan grew up in Oregon, where she learned to can local blueberries, blackberries and apples from her mother.  A move across the country came between her and her canning pot, but a fortuitous blueberry picking expedition with a friend in 2006 reawakened her passion, and she has been canning and preserving in Philadelphia ever since and blogging about it on Food in Jars, one of the Internet’s most popular and enduring canning blogs, selected as one of Saveur magazine’s “Sites We Love.”

She is the author of Food in Jars: Preserving in Small Batches Year-Round (Running Press, 2012) and Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Running Press, 2014), and regularly contributes to, Table Matters,,,Edible Philly, USA Today and Food52’s “Small Batch” series. Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More (Running Press, 2016) offers a comprehensive response to fans’ frequent requests for canning and preserving recipes that utilize natural sweeteners in lieu of refined sugar, opening up the world of canning and preserving to home cooks who follow sugar-restricted diets or prefer not to rely on refined sweeteners.  Readers learn to replace processed sugars with premium natural sweeteners, updating favorite recipes from McClellan’s previous books and blog alongside a wealth of new ones.

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Urban Farmer is a modern steakhouse serving local, sustainable ingredients in a luxurious setting. The restaurant immediately made a bold commitment to serving Philadelphia’s finest farm-fresh ingredients, and has forged relationships with local meat and produce purveyors that inform and influence their menu throughout the year.

In addition, they have whole-heartedly embraced the contemporary DIY movement, working with whole animals and crafting everything from house-cured pickles to handmade tallow candles on site. Few other restaurants have achieved such a high level of sustainability and resourcefulness, making Urban Farmer a standard bearer in contemporary luxury dining.

They pickle seasonal vegetables, to bring the bounty of the mid-Atlantic to the table year-round, and their bar program smartly complements the menu with local offerings, including an all-local list of draft beers and a variety of locally distilled spirits. This marriage of house-made and historic, salvaged and brand new, exemplifies the restaurant’s approach to honoring the tradition of fine dining in a way that feels fresh and contemporary.


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