Union Restaurant is proudly susceptible to trends of the market… farmer’s market. That’s because we bring fresh ingredients straight from the farmer to your plate. If it isn’t in season, you won’t see it in our menu.
This week while at market we learned how global warming directly affects what we serve in house.
Chef Bruce Kalman uses a duck egg for his delicious asparagus and artichoke salad. But for a few weeks this spring it got so hot the ducks stopped laying eggs and he had to take it off the menu. Thank goodness the weather’s since cooled and the ducks have started laying again. But this time around, the eggs are smaller than they have been.