Bop and Nana’s ‹‹ taste
left Since selling Cafe Cimino in Sutton, the Urbanics are now focusing on small catering projects and intimate farm-to-table dinners. Melody Urbanic serves drive-thru customers at the Berea Gardens Farmers Market in Minnora. The Urbanics’ new endeavor is based out of their idyllic farm in Chloe.
kitchen, now spends his days making and baking homemade goodness for a still-strong legion of fans, pulling ingredients from his garden right outside. Family folks at heart, they named the new business Bop & Nana’s because that’s what their grandkids call them. On the new menu are family-style—and -sized—baked goods, appetizers, soups, salads, entrées, and desserts, serving anywhere from a couple to a couple dozen. You can nosh on apple cinnamon or blueberry muffins, almond or chocolate-dipped biscotti, cranberry pecan scones, or Chef Tim’s famous herbed focaccia. You can dig into biscuits and sausage gravy, a seasonal frittata, a Spanish potato onion tortilla, or antipasto platters loaded with local and imported meats, cheeses, veggies, and olives. Sicilian deep-dish pizza and muffuletta sandwiches are available, along with hearty Italian pastas like handmade meatballs and lasagna, sausage and peppers, garlic Parmesan- crusted chicken, and Shrimp Provençal. Then you can cap off your catered or to-go feast with mini fruit, cream, or chocolate tarts, flavored pizzelles, date nut bars, and chocolate hazelnut mousse. The Stuff Dreams Are Made Of It’s a menu their customers love—and one that’s fulfilling their own dreams as well. “I never wanted to stop cooking,” Tim Urbanic says. “But it’s nice to be able to do it the way I like.” And what he likes is taking his time and savoring the process. “The biggest difference between cooking now and at Cafe Cimino is, I have three big panoramic windows here overlooking the farm, the pond, the trees. I couldn’t even pick up pans fast enough back at the restaurant, but I can really slow-cook here.” He’s back to working with cast iron skillets, copper pots, and carbon-steel knives with wooden handles. You can hear the smile in his voice as he tells you this. “Hey, I’m 75 now. I can put on the music I like, not what some young sous chef wants to blast, and I can pour a glass of wine or relax outside while something’s in the oven. I’m having the time of my life.” Consider it the spoils of a “retirement” well deserved. “It
really feels like we’ve come full circle,” Melody Urbanic adds. “We started the restaurant years ago because we wanted a place to serve our fresh food from the farm. Now here we are back on the farm, still sharing our food with others. We couldn’t ask for anything more.”
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