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LA Times Features Chef Kalman’s Pickles

November 7, 2014

The LA Times is talking about pickles in LA restaurants. Chef Kalman has a long history with pickling and we’re delighted to be highlighted in this feature on where you can experience pickled dishes in the LA area.

You can read the entire article at this link.


Like pickled dishes? Here are some tangy dishes to savor around L.A.

Whether it’s Indian achaar or Japanese nukazuke, pickles of all varieties are featured on menus around the city, and not just as side dishes. What was once used as a necessary form of preservation is now a way for chefs to playfully showcase their seasonal ingredients.
The pickle plate began appearing on L.A. menus around the time “gastropub” entered our culinary vocabulary, but some restaurants are taking it to new heights. Here’s a look at some great places for pickles, where microbes equal serious flavor.
Giardiniera at Union: Bruce Kalman features pickles heavily on his menu at Union. They show up in such places as antipasti boards and duck agnolotti. For his giardiniera, he uses a pickling brine made from pickled serrano chiles, distilled white vinegar, natural cane sugar and sea salt. He pickles a mixture of cauliflower, carrots, celery, red bell peppers and onion, then tosses them with a California Olive Ranch oil that just softens the bite from the vinegar and really lets the vegetables shine. They are served with bread and butter, a combination that may make it hard to order a second course.
37 E. Union St., Pasadena, (626) 795-5841,

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