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Memorial Day Weekend with The Wicked Claw!

May 21, 2018
The Wicked Claw Pop-Up @ The Wolfe in Pasadena
Every Sunday, May 27 – Aug 26

 

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!

Where: The Wolf (in the biergarten) 72 N. Fair Oaks Ave. Pasadena, CA. 91103
When: Sunday Memorial Day Weekend 5.27.18
Dates: Every Sunday till Labor Day… All Summer.
Time: 1pm-7pm
Bar: Full, Craft Beers, Cocktails
Kids: Welcome
Menu: 
  • 2 Signature Burgers
  • Lobster roll
  • Hand Cut Fries
  • Onion Rings

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Union Turns 4! Come Celebrate at Our Field & Farm Dinner on March 14th

March 6, 2018
CHILLED GRAIN SALAD, FENNEL, GOAT CHEESE, CARA CARA ORANGE, SUNCHOKE, QUAIL EGG

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 reservations@unionpasadena.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

TORTELLI, SMOKED STRACCIATELLA, TOMATO ORANGE FONDUE, WHEY

HOLSTEIN BEEF SHORT RIB, SWEET POTATO GNOCCHI, MINT VINEGAR, GREMOLATA

MEYER LEMON CURD, BRUTTI MA BUONI COOKIE, STRAWBERRY

FARM, RANCHERS, FISHERMEN AND WOMEN & ARTISANS

Grist & Toll, Weiser Farms, JF Organics, Di Stefano Cheese, Schaner Farms, JJ’s Lone Daughter Ranch, Dock to Dish, Di Stefano Tomatoes, Hama Hama Oysters, Flannery Beef

PRICE: $175 per person

Includes wine pairings from Palermo Imports

(excludes tax and gratuity)

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BOOK YOUR VALENTINE’S RESERVATION TODAY!

February 3, 2018

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 reservations@unionpasadena.com 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

THIRD
Pitman Farms roast duck, Urfa chile, salsify,
smoked parsnip puree, Mandarinquats

 FOURTH
lemon verbena panna cotta, strawberry jam,
brown butter crumble

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UNION TEAMS UP WITH MEALS ON WHEELS FOR #FOODisLOVE BENEFIT

February 1, 2018


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!

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JOIN US FOR dineL.A.’s EXCLUSIVE DINNER SERIES – JAN 12-26

January 5, 2018

We’re excited to be participating in our first dineL.A. This Exclusive Dinner Series, which kicks off on Friday, January 12th and runs till Friday, January 26th. Chef Kalman has prepared a delicious, seasonal menu (below) to celebrate the 10th Anniversary of dineL.A. Book your table TODAY by emailing reservations@unionpasadena.com

WINTER DINE LA MENU

BY CHEF BRUCE KALMAN

5 COURSES

UNION BREAD SERVICE, CULTURED BUTTER, SEA SALT, GIARDINIERE

1ST

CITRUS CURED PACIFIC YELLOWTAIL, PICKLED RADISH, POMEGRANATE, CHILE OIL

2ND

LITTLE GEMS, ROASTED PEAR, CRÈME FRAICHE-POPPYSEED DRESSING, DUKKAH

3RD

POTATO LEEK AGNOLOTTI, PARMIGIANO-REGGIANO, BLACK TRUFFLES

4TH

FLANNERY HOLSTEIN BEEF RIBEYE, WINTER SQUASH, HORSERADISH

5TH

OLIVE OIL CAKE, SALTED HONEYCOMB GELATO

$100.00 / PERSON

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Feast of Seven Fishes – Reserve Your Seats Today!

November 30, 2017
Saffron Gnocchetti Sardi, Nantucket Bay Scallops, Calabrian chile, anchovy bread crumbs

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 reservations@unionpasadena.com – Advance Ticket Sales Only and ALL reservations will be confirmed via email. 

Happy Holidays!

FEAST OF SEVEN FISHES

Christmas Eve – Sunday, December 24th

$125.00 per person / $40 for wine pairing

Menu

Olive Oil Poached Abalone, beets, apples, crème fraiche, Passmore Ranch caviar

Santa Barbara Squid, cannellini beans, preserved lemon, basil

Grassy Bar Oyster, pink grapefruit pearls, Ogo seaweed, fennel juice

Uni Risotto, roasted sunchokes, preserved citron

Roasted Clams, pastina, spigarello, colatura

Saffron Gnocchetti Sardi, Nantucket Bay Scallops, Calabrian chile, anchovy bread crumbs (pictured above)

Halibut Steamed in Fig Leaf, San Marzano tomato, olive, capers

Dessert: Struffoli 

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October is National Pasta Month!

October 3, 2017

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

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PEPPER SEASON IS HERE!

August 14, 2017

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!

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Chef Kalman’s Roasted Tahitian Squash with Farro Porridge

May 2, 2017

Roasted Tahitian Squash, farro porridge

TO ROAST THE SQUASH

INGREDIENTS:

1 each Tahitian squash, split in ½ lengthwise

¼ lb unsalted butter, cut in pats

2 tsp ground cinnamon

to season salt and pepper

PROCEDURE

  1. Preheat the oven to 350F
  2. In a large baking dish, place the squash with the cut sides up (cut the squash to fit the dish
  3. Place butter pats evenly over the top of the squash, then sprinkle the cinnamon, salt and pepper
  4. Pour water into the baking dish, around the squash, to fill 1/3 of the way
  5. Cover tightly with aluminum foil and place in the oven
  6. Cook until very soft, about 1 ½ hours
  7. When finished cooking, remove the pan from the oven and uncover to cool
  8. Once completely cool, cut slices about 1 ½” thick

FOR THE FARRO PORRIDGE

INGREDIENTS:

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

PROCEDURE

  1. in a high walled medium size sauce pot, heat the olive oil with onions and a pinch of salt, over medium heat
  2. using a wooden spoon, stir and allow to cook until the onions are translucent, without any browning, about 3-4 minutes
  3. add the farro and stir well to coat all of the farro with oil
  4. add the white wine and then water or broth, about 1 C at a time (enough to just cover the surface of the farro
  5. 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
  6. 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
  7. taste and adjust seasoning, then stir in the parsley when ready to serve

FOR THE SQUASH

INGREDIENTS:

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

PROCEDURE

  1. in a large non stick skillet, heat the butter over medium high heat
  2. on a plate season the squash slices on both sides with salt, pepper and paprika
  3. 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
  4. 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

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SAVE THE DATE – April 29, 2017 – Pasadena Community Gardens Conservancy

December 14, 2016

madison-home-img

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 

MARK YOUR CALENDARS AND STAY TUNED FOR DETAILS!

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