Hey Friends! Looking for something fun to do Memorial Day weekend in Pasadena?! Well, we recommend you check out our friends, The Wicked Claw‘s Pop at The Wolf! They’ll be there every Sunday ALL Summer long thru Labor Day- serving up delicious Lobster Rolls, Burgers, Fries & Onion Rings. This dynamic (brother) duo is apart of the Union Family so you know it’s going to be TOP NOTCH! More info below and we hope to see you there!
It’s our BIRTHDAY! Come celebrate with us at Union’s 4th Anniversary Farm & Field Dinner on March 14th at 6pm! In honor of our special day Chef Bruce Kalman has created a delicious menu honoring some of his favorite farmers and purveyors that have been with Union since day one. We hope you can join us for this special event – Hurry and book your table before we sell out – Email email@example.com
UNION’S 4 YEAR ANNIVERSARY
FARM & FIELD MENU
BLUE POOL OYSTER, CAVIAR, PICKLED RADISH MIGNONETTE, CHERVIL
CHILLED GRAIN SALAD, FENNEL, GOAT CHEESE, CARA CARA ORANGE, SUNCHOKE, QUAIL EGG
SANTA BARBARA SPOT PRAWNS, CHARRED LEMON, PESTO ROSSO, HAZELNUTS, HERBS
CREAMY POLENTA, WILD MUSHROOMS, TRUFFLE BUTTER, PICKLED GREEN GARLIC
HURRY, HURRY and book your table for Valentine’s Day before it’s too late! We will be offering a special Valentine’s Day Prix Fixe Menu for TWO in addition to our regular menu this year! To book your table email firstname.lastname@example.org or call 626 795 5841.
VALENTINE’S DAY MENU PRIXE FIXE FOR TWO
$75 per person
FIRST Chilled Hama Hama Blue Pool Oysters, beet fluid gel,
pickled radish mignonette
SECOND Saffron gnocchetti sardi, Dungeness crab, pesto rosso
For the entire month of February Union is participating in St. Vincent’s Meals On Wheels#FOODisLOVE event. Here’s how it works – For every dish of Spaghetti alla Chitarra purchased during the month of February, Union will donate $1 from each sale to St. Vincent Meals on Wheels to help hungry seniors in our community eat nutritious meals!
Join us as we celebrate Christmas Eve with our annual Feast of Seven Fishes dinner! The Feast of Seven Fishes is a tradition, celebrated by Italian-Americans throughout the country commemorating the midnight birth of Jesus, also known as the Vigila di Natale.
Take the evening off from cooking and enjoy a delicious, seasonal menu prepared by our very own Chef Bruce Kalman. To reserve seats call us at 626-798-5841 or email email@example.com – Advance Ticket Sales Only and ALL reservations will be confirmed via email.
October is National Pasta Month (hooray!) and Chef Bruce Kalman and his crew are celebrating all month long at Union by raising money for American Red Cross – Disaster Relief Efforts in Puerto Rico, Texas & Florida aka #pastaforthepeople
Here’s How #PastaForThePeople Works:
Each week Chef Kalman will highlight one of his signature pasta dishes off his menu.
Order featured pasta and a portion of the proceeds from each dish will go to support disaster relief efforts in Puerto Rico, Texas & Florida.
Here are the featured pastas by week:
Oct 1-7 – Bucatini Cacio e Pepe – Pecorino- Romano, black pepper, 63°C egg*
Oct 8-14 – Spaghetti alla Chitarra – San Marzano tomato, garlic, Fresno chile, Grana Padano
Oct 15-21 – Squid Ink Lumache – Maine Lobster, fennel, Meyer lemon, truffle butter
Oct 22-31 – Tagliatelle – Pork ragu, Grana Padano, gremolata
Peppers are in! Be sure to order these stuffed Jimmy Nardello Peppers filled with pork and fennel sausage and topped with salsa verde and cracklings on your next visit – the season goes fast…book your reservations today!
In a large baking dish, place the squash with the cut sides up (cut the squash to fit the dish
Place butter pats evenly over the top of the squash, then sprinkle the cinnamon, salt and pepper
Pour water into the baking dish, around the squash, to fill 1/3 of the way
Cover tightly with aluminum foil and place in the oven
Cook until very soft, about 1 ½ hours
When finished cooking, remove the pan from the oven and uncover to cool
Once completely cool, cut slices about 1 ½” thick
FOR THE FARRO PORRIDGE
1oz olive oil
½ medium yellow onion
2 C farro
1 C dry white wine
as needed hot water or vegetable broth
2 Tbls unsalted butter
¼ C grated parmigiano-reggiano cheese
2 Tbls Italian parsley, rough chopped
to taste salt and pepper
in a high walled medium size sauce pot, heat the olive oil with onions and a pinch of salt, over medium heat
using a wooden spoon, stir and allow to cook until the onions are translucent, without any browning, about 3-4 minutes
add the farro and stir well to coat all of the farro with oil
add the white wine and then water or broth, about 1 C at a time (enough to just cover the surface of the farro
stir often and cook until almost all of the liquid has evaporated, then continue to add water and repeat the process until the farro is cooked through
add the butter and parmigiano and stir vigorously to break up some of the farro berries and incorporate all the ingredients; it should have a creamy texture
taste and adjust seasoning, then stir in the parsley when ready to serve
FOR THE SQUASH
4 Tbls unsalted butter
3 slices roasted Tahitian squash
to season salt and pepper
to season smoked paprika
6 each sage leaves
½ lemon, juice
in a large non stick skillet, heat the butter over medium high heat
on a plate season the squash slices on both sides with salt, pepper and paprika
place the slices in the hot butter and cook until nicely brown, then flip and repeat on the other side, about 4-5 minutes per side
add the sage leaves and lemon juice, and using a large spoon, baste the squash by spooning hot butter over the squash slices repeatedly until the butter is foamy and the squash has a nice crust; carefully remove the squash from the pan and serve over the farro; spoon some of the butter, sage and lemon over the squash and serve
WE ARE EXCITED TO BE WORKING WITH PASADENA COMMUNITY GARDENS CONSERVANCY FOR THEIR 2017 SEEDS OF TRANSFORMATION BENEFIT FOR SCHOOL & COMMUNITY GARDENS IN NW PASADENA ON SATURDAY, APRIL 29TH FROM 5:30p-7:30p AT THE HISTORIC HENRY ROBINSON HOUSE FOR MORE INFO VISIT: PASADENACONSERVANCY.ORG