Tag: #chefkalman


Newsletter Sign Up

“Root to Leaf” — Chef Kalman on KCRW Market Report

June 1, 2015

Laura Avery speaks with Chef Kalman at the Santa Monica Farmers Market about how he’s making an effort to eliminate food waste in his restaurants. His efforts include using “ugly food”, juicing pea pods and composting among.

“When we juiced the pea pods, the flavor was so incredibly sweet. It had this essence of garden, of Earth, and it was so wonderful.” — Bruce Kalman



“Our waste stream is very minimal. If I could pickle egg shells and make them edible, I would.” — Bruce Kalman

Get free BK Spice Rubs!

May 14, 2015

Learn pasta making from Chef Kalman!

May 7, 2015

Chef Kalman is teaching a pasta making class at Grist & Toll! See the details below and follow this link to secure your spot.
Sunday, May 31, 2015 from 11:00 AM to 3:00 PM (PDT)
Pasadena, CA
Grist & Toll Presents Chef Bruce Kalman of Union, Pasadena For a Hands On WorkshopHandmade Pasta from Local Grains
We couldn’t be more pleased to welcome Pasadena chef and champion of local and sustainability, Bruce Kalman, to Grist & Toll. His restaurant, Union, is racking up accolades and awards for its market driven menus. Gushing food critic reviews, appearances on Tom Colicchio’s Best New Restaurant and at the James Beard House, all confirm that the buzz is warranted and Chef Kalman is in demand. We are stealing him away for an afternoon of fun with local flour and sharing with you his best recipes and techniques for making pasta by hand.
Class Outline:
Students will learn a basic sheeted pasta dough recipe, made from California grown Durum wheat, and how to create pastas of many shapes and sizes from that master recipe.
We’ll then take our pasta skills to the next level, learning insider tips and techniques for shaped pasta, including Agnolotti with English Peas/Ricotta/Lemon/Mint, and Nan’s personal favorite, Bruce’s Spelt Cavatelli.
To go with our pasta, chef Kalman will teach us to make some of Union’s tried and true sauces and accompaniments: Parmigiano Broth, Cacio e Pepe, and Spicy Tomato.
About Chef Kalman:
Born and raised in northern New Jersey, Bruce has spent almost his entire life working in kitchens, and was trained by some of the nation’s top chefs. His culinary career began at a local pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills. Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen).
Bruce made the final move to Los Angeles, CA to open The Misfit in Santa Monica, serving farmer’s market driven fare, with a strong emphasis on Northern Italian and Mediterranean flavors and preparations. He continued this tradition as executive chef of The Churchill in West Hollywood, CA, where he continued to perfect the art of hand crafted cuisine. House made charcuterie and pickles, along with fresh pasta and desserts are some of the highlights of the menu at this market driven restaurant.Accolades include a James Beard nomination for “Rising Star Chef”, and appearances on many local and national TV programs, including the Food Network, mostly recently the winner of Chopped, season 15, episode 1 “head’s up”, aired 3/31/13.
Bruce left the Churchill to start his specialty company, Bruce’s Prime Pickle Co, a line of “vine to jar”, hand packed pickled vegetables inspired by fresh, seasonal produce of the west coast.
Class Size is limited. No refunds or cancellations after May 23, 2015
All class materials and supplies will be provided, but please bring your own apron.

The Examiner is Back to Feature Kalman’s Rabbit

February 16, 2015

A big “thank you” to The Examiner who recently featured Union’s Wild Mushrooms and Polenta. They’re back and this time they’re focusing on The Rabbit & Strozzapretti. We are happy to support local farms and are proud to list the names of our suppliers right on the menu. This dish is thanks to Jimenez Family Farms. Because our menu is farm to table, it does change frequently. So, get on in here while the rabbit is still happening! www.opentable.com You can read the entire Examiner article at this link or see below. Continue reading…