Holiday Season is around the corner and with it comes celebration! Let us do the cooking so you can enjoy your guests. Tell us about your event and we’ll customize a menu specific to your needs.
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3 YEAR ANNIVERSARY
reUNION Guest Chef Dinner
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 firstname.lastname@example.org or CALL 626.795.5841 to reserve
37 E. Union Street
Pasadena, CA 91103
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!
Tuesday, February 23, 2016 from 6:00 PM to 9:00 PM (PST)
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.
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!
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
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.)
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.)
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.)
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.)
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.)
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.
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 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.
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
General Admission: 1:00pm-4:00pm
Media Park in Culver City
9070 Venice Blvd.
Culver City, California 90232
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.
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.
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.
by Eater Staff Jan 13, 2016
[Photo: Wonho Frank Lee]
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
Happening this Saturday, Chef Kalman will be judging for The Line Agency’s “LA Rising Star” Chef competition.
All other information is below.
Sashimi-grade ahi tuna poke marinated in red miso-ginger, wasabi “hummus”, served atop a Togarashi-spiced fresh baked lavosh cracker.
Farfalle Seppia Di Neri, pickled eggplant caponata, Sicilian white wine sausage flecks, fennel fronds, toasted pine nuts.
Charred beets with pea shoots, hazelnuts, sherry, avocado and pancetta cream.
Braised duck thighs with bruleed blood orange, pickled kumquats, chipotle, and arugula.
Scallop ceviche, serrano, avocado, jicama and radish
Lamb belly braise, aioli, peas and apple