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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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Please Help Support the Herrera Family Fund

December 7, 2016
Help Support Guillermo Herrera - https://www.gofundme.com/Guillermo-Hererra
Help Support Guillermo Herrera – https://www.gofundme.com/Guillermo-Hererra

One of our cooks, Guillermo Herrera, at our sister location – Knead & Co at Grand Central Market, recently lost his 6 year old daughter in an accident right before Thanksgiving and less than 3 months before that he lost his father and sister in a car accident. It has been a rough time for Guillermo and we are raising funds to help with the funeral costs, medical costs and living expenses. To donate, please visit: https://www.gofundme.com/Guillermo-Hererra
Guillermo is a good and hard working man. He has only been with our company for a short period of time, but in that time he has proven to be great asset to the team.

No one should have to go through such a lost in such a short amount of time, especially during the holidays. Any help is greatly appreciated. Let’s help Guillermo and his family through this difficult time.

We thank you again for your genorsity and support.

Lastly, Knead & Co Pasta Bar is offering a free meal to anyone that donates $25 or more to the campagin – all you will have to do is show us your donation receipt and we will gladly feed you for helping our friend in need.

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FEAST OF SEVEN FISHES – BOOK YOUR TABLE TODAY!

November 15, 2016
BRAISED OCTOPUS, chick pea conserva, preserved lemon yogurt, dukkah
BRAISED OCTOPUS, chick pea conserva, preserved lemon yogurt, dukkah

CELEBRATE THE HOLIDAY AT UNION

JOIN US FOR 
FEAST OF SEVEN FISHES
DECEMBER 24, 2016 / CHRISTMAS EVE
Available seatings at 4:00pm / 6:30pm / 9:00p

$125 per person / +$45 for wine pairing
 
MENU
subject to change based on availability

CHIVE FARINATA
uni, pickled green garlic, Urfa chile oil

BRAISED OCTOPUS
chick pea conserva, preserved lemon yogurt, dukkah

SALT COD & POTATO TORTELLI
melted leeks, Burgundy black truffles

HALIBUT CROQUETAS
smoked almond romesco, cured duck egg

CUTTLEFISH INK LASAGNETTE
bottarga, gremolata bread crumbs

ROASTED BLOWFISH TAILS
guanciale, Calabrian chile, garlic, lemon

RED VERMILLION ROCKFISH
“Livronese”, cippolini onion, pine nuts, golden raisins

Call restaurant to purchase tickets / (626) 795-5841

**Advanced ticket sales only**

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Update on Knead & Co. Pasta Bar + Market

December 28, 2015

Chef Kalman is Fair Trade’s June Basket

June 3, 2015

The Fare Trade is featuring our very own Chef Kalman for their June basket! He’s put together an awesome batch of goods for you and they’ve got a bunch of tutorial videos up so that you can use everything like a professional chef.
 
Follow this link to purchase your very own basket.
 
Follow this link to Chef Kalman’s tutorials.
 
Follow this link to Chef Kalman’s recipes.
 

June’s Featured Products

(all content from Thefaretrade.com)
 
Crostini-_-Bianco-Napoli-San-Marzano-Tomatos-_-Burrata
 
Bianco DiNapoli | San Marzano Tomatoes
Crafted By: Chris Bianco + Rob DiNapoli
 
Los Gatos, CA
 
Developed by James Beard Foundation Award-winning chef, Chris Bianco of Pizzeria Bianco in Phoenix, Arizona as an answer to his growing need for the perfect tomato – Bianco DiNapoli illustrates his philosophy of supporting Farmers and Artisans to showcase how the best ingredients are the ones prepared simply with care. Partnering with Rob DiNapoli has allowed Bianco to accomplish just that.
 
The tomatoes are perfectly suited for all traditional uses such as Marinara sauce, Bolognese or a top a pizza inspired by Chef Bianco and used to create inventive dishes such as Shakshuka with braised seasonal greens, Bison Chili, or homemade Pesto Gnocchi.
 
Bruce-Kalman-Porchetta-Rub
 
BK Spice Rubs | Porchetta Rub
Crafted By: Bruce Kalman
 
Pasadena, CA
 
Made with 100% all-natural ingredients including HEPP’s Portuguese Sea Salt, Fennel Seed, Garlic, Rosemary, Calabrian Chile Flake, Black Pepper, Fennel Pollen, and Lemon Zest, the flavor profile was inspired by a trip our Chef Collaborator took to Italy years ago.
 
After having the pleasure of tasting a simply made Porchetta with local ingredients, Bruce has been hard at work developing a rub reminiscent of that trip enhanced by his philosophy as a chef. While the blend will complement any cut of meat its Tuscan properties also allow it to meld well in a variety of dishes and preparations. We love using it to add depth to stews and soups, paired with yogurt for crudités of seasonal vegetables, or rubbed on a perfectly crisp roast chicken.
 
Grist-and-Toll-Polenta
 
Grist & Toll Polenta
Crafted By: Nan Kohler + Marti Noxon
 
Pasadena, CA
 
Made with non-GMO corn, the Stone Milled Polenta from Grist + Toll produces a product that chefs far and wide have quickly adopted for it’s texture, flavor, and ability to meld well with other ingredients both sweet and savory.
 
Utilizing the technique shared by Chef Bruce Kalman we find the starch a great complement to mushrooms, rabbit ragu, or even a fried egg. Chill the polenta and re-fry with sage and other aromatics and top with fresh ricotta; grill and top with bruschetta; or make a cake with seasonal berries and fresh fruit.
 
Fontina+Grilled+Cheese+-+Strawberry+Jam
 
Seascape Strawberry + Rose Geranium Jam
Crafted By: Jessica Koslow
 
Los Angeles, CA
 
McGrath Family Farms, which has been growing the land in Oxnard since 1868, produces the beautiful organic Seascape Strawberries found in this sweet, acidic jam. Firm in texture and compact in size these berries are the ideal variety for preserving. Paired with Rose Geranium produces an elegance to the jam and floral notes that are ideal for early summer. While the jam is ideal for a crunchy piece of Brioche it also is a great addition to pastries, with porridge, or folded into crepes.
 
Dakota-Pop-Curried-Pig-Popcorn
 
Dakota’s Pop Parlor | Curried Pig Popcorn
Crafted By: Dakota Weiss
 
Los Angeles, CA
 
Dakota’s Pop Parlor started out a hobby fueled by a passion to see what flavors could successfully pair with popcorn. Luckily for us – the answer was many! Even better, popcorn is considered an antioxidant and low in calories.
 
This organically grown popcorn is infused with Madras Curry Toffee, Smoked Pistachios, and Hobb’s Bacon resulting in a bracingly savory and earthy mixture that lends itself well to pie crusts, atop desserts, mixed in salads, and of course, for snacking.

Decoding the Wine List: California Central Coast Reds

March 4, 2015

LA Magazine featured our Wine Director, George Pitsironis, in their piece on California Central Coast reds for being able to find “Boutique gems”. You can read Union’s snippet below or find the entire article at this link. Here at Union we’ve got a skillfully hand picked list of wines by one of the best Wine Directors in the business. Won’t you drink with us? www.opentable.com Continue reading…

Union closed for Thanksgiving

November 26, 2014

Union Restaurant will be closed for Thanksgiving on Thursday, 11/27. We are celebrating with our families and hope you have a wonderful holiday. The restaurant will reopen on Friday, 11/28.

Recommendations from our Wine Director

October 3, 2014

Wine lovers! We sat down with our Wine Director, George Pitsironis, to ask him for some special wine pairing recommendations when eating at Union this week.
 
Just like our seasonal food menu, the wine menu is subject to change based on availability. To make a reservation to dine with us, just click the following link: www.opentable.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 
Francesco Borgogno, Nebbiolo Langhe, Piemonte 2012
 

“This is a great Nebbiolo we just got back in. It’s all Brunate fruit from younger vines and very small production. It drinks like a baby Barolo. We were able to secure a good amount of this small production gem to last through the holidays.”

 
This wine is paired well with:
The Porchetta
The Duck Agnolotti
The Tagliatelle with Pork Ragu.
The Pitman Farms Roasted 1/2 Chicken
The Wild Mushrooms and Polenta.
 
nebbiolo
 
Colle Stefano, “Rosa di Elena” (Sangiovese), Le Marche 2013
 

“We just got this Rosé of Sangiovese in new. It’s a beautiful Rosé showing true restraint, brightness and freshness. This is the best Rosé I’ve tasted in years.”

 
This wine is paired well with:
The Caprese
The Antipasti
 
rose
 
Inception, Pinot Noir, Central Coast 2011
 
George also makes his own wine and Inception is his winery which is located in Santa Barbara County. His central coast Pinot Noir is featured by the glass.
 

“It’s a great burgundian style of California Pinot Noir. One of our best red pairings on the menu is this Pinot Noir and the Squid Ink Garganelli.”

 
This wine is paired well with:
The Squid Ink Garganelli
The Duck Agnolotti
The Mussels & Guanciale
The Wild Mushroom
Ricotta Cavatelli
 
inception wine1

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Vote for Union as LA’s best new restaurant!

August 26, 2014

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