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CHEF KALMAN & MARIE PETULLA CELEBRATE 3 YEARS WITH INCREDIBLE LINEUP FOR GUEST CHEF DINNER ON APRIL 10TH

April 3, 2017
Duff Goldman, Michael Voltaggio, Brooke Williamson & Nick Shipp celebrate 3 Years with Chef Kalman and Team Union

Join Us…
3 YEAR ANNIVERSARY

reUNION Guest Chef Dinner

Featuring…
Duff Goldman, Michael Voltaggio, Brooke Williamnson and Nick Shipp

On Monday, April 10, prominent Chef/Co-Owner Bruce Kalman and Partner Marie Petulla of UNION, a Pasadena restaurant staple and beloved dining destination, will play host to a chef reUNION celebrating three years of success and adoration from its loyal guests. The evening will feature a thoughtfully prepared three-course dinner created by Chef Kalman who will be joined by his closest chef friends, including season six “Top Chef” winner and ink. restaurant Owner Michael Voltaggio; Pastry Chef, Owner of Charm City Cakes, and Host of Food Network’s “Ace of Cakes” Duff Goldman; this season’s “Top Chef” Winner and Chef/Owner of Tripel, The Hudson House, and Playa Provisions Brooke Williamson; and Upper West Executive Chef Nick Shipp.

Since its opening in 2014, UNION has plated some of the most beloved dishes in the city utilizing locally sourced ingredients and root-to-leaf cooking techniques. Paying tribute to UNION, Chef Bruce will unite his signature Northern-Italian style of cooking with Voltaggio’s modernist cooking techniques, Williamson’s signature California-inspired cuisine, Goldman’s imaginative approach to baking, and Shipp’s expertise with contemporary American fare for this magical night.

Featuring one seating at 6 p.m. for $125 (excludes tax and gratuity). To complement the meal, UNION’s seasoned sommelier and winemaker George Pitsironis will be on hand to pair each course with a dynamic glass of wine for $45 encouraging guests to expand their wine palate.

WHEN:         Monday, April 10 at 6 p.m.
*One seating only

PRICING:      $125 per person excluding tax, gratuity / $45 wine pairings

TICKETS:      Please email info@unionpasadena.com or CALL 626.795.5841 to reserve

WHERE:      UNION
37 E. Union Street
Pasadena, CA 91103
626.795.5841

Categories: Chef's Blog, Events

Chef Kalman Cooking at Tehachapi Grain Event

February 8, 2016

Superba F+B Celebrity Chef Dinner Benefitting Tehachapi Grain Project

You can buy tickets at this link.

LOS ANGELES, CA

Come join us on February 23rd for an unparalleled culinary feast! You will enjoy a seven course meal prepared by LA’s finest chefs. Every ticket sold will benefit the efforts of the Tehachapi Grain Project. The Tehachapi Heritage Grain Project‘s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten. It’s good for you and the environment. Be a part of the revolution, help make California golden again!

WHEN
Tuesday, February 23, 2016 from 6:00 PM to 9:00 PM (PST)
WHERE
Superba Food + Bread – 1900 S Lincoln Blvd. Los Angeles, CA 90291

About the Tehachapi Heritage Grain Project

The Tehachapi Heritage Grain Project’s aim is to preserve and grow
heritage organic grains which are naturally drought tolerant and low in gluten.

intro tehachapi grain project

Springtime sun and winter rain
Grows our California grain
Wheat and barley, oats and rye,
Turns gold beneath the summer sky.

Welcome! Thank you for your interest in our ongoing efforts to grow heirloom grains in Southern California.

Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.

However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. We are trying to bring back many different types of heirloom grains, and we need your help to purchase equipment necessary for harvesting, cleaning and storing the ripened grain.

Be part of the movement to restore some of California’s rich grain-growing heritage, and help us cultivate beautiful, healthy, non-GMO grains for home cooks, chefs, bakers, and brewers.

Thank you for your help and support!

 

Celebrate Valentine’s Day with Union!

February 4, 2016

Looking for something really nice to do on Valentine’s Day? We’ve got a special menu planned that’s sure to make your valentine fall in love. And let our servers pair the perfect wine for you. Our Wine Director, George Pitsironis has curated some of the best, sustainably grown, organic wines in the country. It’s sure to be a night you won’t forget, so reserve your table now as seats for the evening are limited.
 

Valentine’s Day Menu

START
 
BREAD & GIARDINIERE, house made cultured butter, Hepp’s sea salt (7.)
PORK MEATBALLS, San Marzano tomato, caper berries, lardo, chile (15.)
HOUSEMADE STRACCIATELLA, roasted garlic, crostini (14.)
HOPE RANCH MUSSELS, guanciale, burnt semolina grandine, pan con tomate (24.)
COTECHINO SAUSAGE, beluga lentils, soft poached egg*, Black winter truffle (22.)
WILD MUSHROOMS, G&T polenta, Pedro Ximenez sherry vinegar, sage, rosemary (15.)
 
FIELD
 
SHAVED FENNEL SALAD, arugula,grapefruit,house made ricotta, fennel top sorbet (16.)
BROCCOLI DI CICCIO, garlic, chile, Meyer lemon (13.)
BRAISED WEISER FARMS COLLARDS, peruano beans, San Marzano tomato, guanciale (12.)
CAULIFLOWER “agro dolce”, golden raisins,candied garlic, capers (14.)
 
PASTA
 
SPAGHETTI ALLA CHITARRA, San Marzano tomato, garlic, fresno chile (17.)
TAGLIATELLE, pork ragu, Parmigiano-Reggiano, gremolata (18.)
SQUID INK GARGANELLI, Maine lobster, fennel, meyer lemon, truffle butter (24.)
PORCINI LASAGNETTE, golden chanterelles, rosemary, Parmigiano-Reggiano (23.)
POTATO LEEK MEZZA LUNA, Parmigiano-Reggiano, walnut pesto (18.)
FUSILLI, pork fennel sausage, spigarello, Pecorino-Romano (18.)
BUCATINI CACIO E PEPE, Pecorino-Romano, black pepper, 63° egg* (17.)
 
MAIN
 
PORCHETTA, Weiser Farms potatoes, salsa verde *limited availability (29.)
HALIBUT (North Channel Islands, CA)orzo, sunchokes, maitake mushrooms (36.)
STRACOTTO, Niman Ranch beef short rib, salt pork, barley risotto, gremolata (38.)
 
SPECIALS
 
OIL POACHED SANTA BARBARA SPOT PRAWNS, passmore ranch caviar, fennel pannacotta (19.)
SANTA BARBARA SQUID, peruano beans, preserved meyer lemon (18.)
BROILED SPINY LOBSTER, uni butter, gremolata, braised greens and beans (100.)
MARIN SUN FARMS (POSSIBLY NIMAN RANCH) BEEF PORTERHOUSE for 2, mustard-tarragon butter, polenta, marrow toast (80.)

Knead Pasta Bar Now Open!

February 1, 2016

Marie Petulla and Bruce Kalman’s newest venture, Knead & Co. Pasta Bar + Market, is now open for limited hours, 11am to 6pm, with full service starting soon. Located in Grand Central Market, our sister restaurant features Chef Kalman’s fresh, handmade pastas and sauces. LA Times had the scoop on their official opening. Read the full feature at this link or see below.
 
bruce-kalman-768x578
 

An Inside Look at Bruce Kalman’s New Downtown Spaghetti Factory


 
Watch all the pastas get made at Grand Central Market’s Knead & Co. Pasta Bar
January 22, 2016 Lesley Balla
 
When it comes to making pasta, chef Bruce Kalman is the antithesis of the #fuckyourpastamachine hashtag. The chef and co-owner of Union Restaurant in Pasadena, and the forthcoming Knead & Co. Pasta Bar and Market, believes that using a machine, as opposed to cutting every intricate strand and shape by hand, is the way to go.
 
“I don’t think anyone can really tell the difference,” he says. “As a chef, I appreciate the art, and we do make some of our pastas by hand. But as a business man, it just doesn’t make sense.”
 
It will actually make a huge difference when Kalman starts serving and selling thousands of little pasta shapes in the Grand Central Market this month. Knead, the sophomore effort from Kalman and business partner Marie Petulla (the two opened Union in Pasadena in 2014), takes over a long space along the southern side of the building, closer to the Broadway entrance. There’s a full kitchen, well-stocked marketplace, and a 16-seat counter with views right into the pasta factory.
 
The cornerstone of the kitchen is the Emiliomiti extruder from Emilio Mitidieri, who’s known far and wide for his pasta-making machines (Eataly is just one regular customer). Why this machine is special: It applies about 6,000 pounds of pressure to help make the smoothest shapes around. “It’s all about pressure and heat,” Kalman says. “The dough is crumbly and dry when it goes into the chamber, and it gets really hot from the friction and pressure, which creates an optimal environment for extruding pasta.”
 
Plus, it’s just super cool.
 
With its myriad settings, Kalman can make more than 20 different pasta shapes, from orzo and Israeli cous cous, to bucatini, rigatoni, ziti, caserecci, spaghetti, pipette, penne, and creste di gallo, a sort of curved ziti with ruffles on the edge (cresta di gallo translates to “cockscomb,” as in a rooster). He uses different flours for different shapes, like charcoal wheat for the orzo and spelt for cavatelli, all coming from Pasadena’s Grist & Toll flour and grain mill.
 
“We make our pasta by hand at Union, and it’s time consuming. With this new place, there needs to be a balance,” Kalman says. “I don’t think all pasta has to be handmade. And I don’t shun anyone who says it should, but it doesn’t work for me.”
 
That extruder is really the beating heart of Kalman’s business as a whole. Not only are they making pastas for Knead & Co.’s menu—there’s spaghetti and meatballs with Sunday gravy, baked ziti, and cocoa agnolotti stuffed with duck confit, among other dishes—but also for Union. And anyone can pick up bags of dried pasta in the marketplace, along with Kalman’s spice rubs, handmade cheeses, their own salt-cured local anchovies, Hepp salts and more.
 
While pasta is the hallmark for Knead, there’s a lot more to the menu, including made-to-order panini, fresh salads and sides, and desserts like cannoli. All will be available to dine in or to take to go. It’s just one more feather in the cap for the always bustling, ever-expanding Grand Central Market.
 
“I love the vibe and energy that’s down there,” Kalman says of the historic open-air space. “Seeing the audience is great, it’s a really diverse crowd. And there’s really something for everyone.”
 
And that finally includes Sunday gravy and baked ziti. Once open, Knead will open daily from 8am-6pm, Sunday through Wednesday, and until 9pm, Thursday through Saturday.

Chef Kalman Cooking for Taste of the Nation

January 26, 2016

Chef Kalman will be cooking up tastes again this year for Taste of the Nation to benefit the wonderful organization working to end childhood hunger, No Kid Hungry. Full details and a link to tickets below.
 
Form header

You can purchase tickets for Taste of the Nation at this link.

 
From the No Kid Hungry website:
Our Priority: End Child Hunger in America
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.
 
What we do:
The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending child hunger a national priority.
 
How we do it:
We’re working to end child hunger in America by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.
 
Los Angeles’ Taste of the Nation for No Kid Hungry
DATE: June 5, 2016
 
TIME:
VIP: 12:30pm-4:00pm
General Admission: 1:00pm-4:00pm
 
LOCATION:
Media Park in Culver City
9070 Venice Blvd.
Culver City, California 90232
 
Screen Shot 2016-01-19 at 3.42.16 PM

Union Cooking at “The Essentials”

January 25, 2016

Union will be participating in this year’s “The Essentials” hosted by LA Weekly. Chef Kalman will be cooking up tastes along side a host of other wonderful chefs. All details are below.
 

You can order tickets to The Essentials at this link.

 
From LA Weekly’s website:
LA Weekly presents The Essentials at the California Market Center in DTLA. Join us Saturday, February 20th, from 6pm-10pm for LA Weekly’s signature food and wine extravaganza. Curated by our award-winning food critic Besha Rodell, the event showcases signature bites from restaurants featured in our 99 Essentials restaurant issue that hits stands the same week. Along with the great food, guests will enjoy wine from top shelf wineries and cocktail samples from our liquor partners.
 
Screen Shot 2016-01-19 at 3.27.11 PM
 
The Essentials
Saturday February 20th, 2016
6pm – 10pm
VIP Hour 5pm – 6pm
California Market Center
110 E 9th St., Los Angeles, CA 90079

21+ event — Must have valid ID to enter.

General Admission ticket includes:
Entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Presale Pricing: $60 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $60 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $65 (January 18th @12am – February 7th @ 11:59pm)

General Admission Pricing: $70 (February 8th @12am – February 19th at 5pm)

Door Pricing: $75*

VIP Admission ticket includes:
1 hour early entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Special VIP Gift Bag
Presale Pricing: $95 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $95 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $100 (January 18th @12am – February 7th @ 11:59pm)

VIP Pricing: $105 (February 8th @12am – February 19th at 5pm)

Door Pricing: $110*

* Tickets will be sold at the door IF tickets are still available. This event has sold out in the past. Tickets are NOT guaranteed to be sold at the door. IF tickets are available at the door, sales will begin at 6pm at the entrance.

KNEAD & CO pasta bar + market “Most Anticipated Opening”

January 22, 2016

Thank you to the Eater LA for calling our sister restaurant, Knead & Co. Pasta bar + Market, one of the most anticipated openings of 2016! We agree and are so excited to share our new venture with you. Brought to you by Marie Petulla and Bruce Kalman, the same two owners here at Union, this spot will bring you all the pasta, all the time!
 
See their feature on Knead below or read the full article at this link.
 

The Most Anticipated Los Angeles Restaurant Openings, Winter 2016

by Eater Staff Jan 13, 2016
 
2015-04-07-union-chitarra-025.0
[Photo: Wonho Frank Lee]
 

KNEAD & CO. PASTA BAR + MARKET

 
Location: Grand Central Market, Downtown
 
Key Players: Bruce Kalman
 
The Situation: Housemade pasta maestro Bruce Kalman is taking his prodigious noodle talent to Grand Central Market, with plans to open Knead & Co. as a tour du force on the lunch and evening scene. Quick service plates of rotating pastas will showcase Kalman’s love for the stuff, while the rest of the large space will work as a market where customers can take home olive oils, sauces, cannoli, and anything else they fancy.
 
Projected Opening: Early February

Chef Kalman Judges for LINE competition

January 20, 2016

Happening this Saturday, Chef Kalman will be judging for The Line Agency’s “LA Rising Star” Chef competition.

Tickets are available to the public at this link.

 
All other information is below.
 
received_1124913207541564-788x1024
 

Courses

 
Elizabeth McCoy
Appetizer:
Sashimi-grade ahi tuna poke marinated in red miso-ginger, wasabi “hummus”, served atop a Togarashi-spiced fresh baked lavosh cracker.
 
Main:
Farfalle Seppia Di Neri, pickled eggplant caponata, Sicilian white wine sausage flecks, fennel fronds, toasted pine nuts.
 
Marcos Guillen
Appetizer:
Charred beets with pea shoots, hazelnuts, sherry, avocado and pancetta cream.
 
Main:
Braised duck thighs with bruleed blood orange, pickled kumquats, chipotle, and arugula.
 
Johnny Palomino
Appetizer
Scallop ceviche, serrano, avocado, jicama and radish
 
Main:
Lamb belly braise, aioli, peas and apple

Union Participating in LA Mag’s “Best New Restaurants 2016 Celebration”

January 12, 2016

We’re excited to participate in this year’s celebration!  You can find all details and the link to tickets here or below.

 

BNR_LA0116-copy-1

 

Best New Restaurants 2016 Celebration

Join Los Angeles magazine for the annual Best New Restaurants event. Celebrate the Best New Restaurants of 2015 featured in the January issue as well as past honorees. The evening of culinary excellence will include gourmet tastings from the honored chefs at The Bellwether, Birch, Broken Spanish, Cassia, Faith & Flower, Jon & Vinny’s, Le Comptoir, Love & Salt, Redbird, Terrine, and Union, handcrafted Bombay Sapphire cocktails, beer, wine and live music.

Wednesday, January 20, 2016
7-9 p.m.

440 Seaton
440 Seaton Street, Los Angeles
(Arts District DTLA)

 *Must be 21 years or older. Tickets will not be sold at the door.

Purchase Your Ticket Today

Take a Gardening Class with Geri Miller of The Cooks Garden

January 4, 2016

Geri Miller of The Cooks Garden has been tending some beds for us in the Pasadena Community Gardens for a few months now, allowing us to harvest directly from our garden to your plate. And now Geri is offering a class to the public on an intro to organic gardening. Don’t miss this opportunity to learn from a local expert!
 
Click here to sign up!
 

Intro to Organic Gardening Basics

Join us to celebrate the beginning of the 2016 winter gardening season! We are opening the season with a gardening class on organic gardening basics taught by Master Gardener, Horticulturist and Union restaurant grower, Geri Miller.
 
This class will include:
~ HGEL Lecture on basic gardening techniques and edibles for the cool season including: Brief overview of soil management, planting strategies, fertilizing, pest/disease control
 
~ The Right Plant for the Right Place – What to plant in the cool season and where to plant it.
 
~ Attendees will also receive A FREE fall edible plant to add to your own garden And receive a 20% discount on Geri’s Book, A Guide to Vegetable Gardening in Southern California. A guided tour of the Union Restaurant beds will follow the class.
 
When:
Saturday January 16, 2016 from 10:00 AM to 11:30 AM PST
 
Where
The Pasadena Community Garden
721 So. Pasadena Ave.
Pasadena, CA 91105
 
Free street parking is available on So. Pasadena Ave. but get there early for the best spots! Limited parking is also available inside the garden.
 
Fee:
FREE for PCG members. Non-PCG members are asked to make a suggested donation of $15 at the door payable to The Pasadena Community Garden. You must be registered to attend as seating is limited. Registration includes a LINK to the handout for attendees to view on IPad or printout & bring to class. The link will be emailed to you a couple of days prior to the class.
 
NO PAPER COPY OF THE HANDOUT WILL BE AVAILABLE AT CLASS SO DON’T FORGET YOURS! YOU’LL BE LOST WITHOUT IT!
 
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Click here to order Geri’s book on Amazon.