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Thrillist says eat with us before you die.

September 9, 2015

Thank you to The Thrillist for listing our Squid Ink Garganelli at #6 on their “To eat before you die list”. We totally agree! You can make a reservation to dine with us by clicking here. Please enjoy their entire feature at this link or read below.

50 LA THINGS YOU NEED TO EAT BEFORE YOU DIE

1. Chorizo breakfast burrito
Cofax Coffee Shop
Mid-Wilshire
It may only be less than a year old, but this small coffee shop’s chips-and-smoked-potato-laden breakfast burrito has become a defining member of the city’s hand-held tortilla-wrapped community.

2. #19
Langer’s Delicatessen
MacArthur Park
The most iconic pastrami sandwich in the city is also its most delicious. Yep, we said it.

3. Tonkotsu ramen
Daikokuya
Multiple locations
By far the most well-known Japanese noodle-and-broth combo in the city, and even with the city’s ramen explosion, it’s still one of the most delicious.

4. Crispy rice salad
Sqirl
Silver Lake
Yeah, it’s got the word “salad” in the name, but you can get this unctuous dish with an egg and sausage. Which you will. And you will be very happy you did.

5. Seared Salmon Right Away
Sushi Ike
Hollywood
Available only at the bar at this raw-fish institution, the Seared Salmon Right Away melts on your tongue and makes you truly wonder why you’ve ever eaten second-rate sushi before.

6. Squid ink garganelli
Union
Pasadena
This hole-in-the-wall Pasadena farm-to-table restaurant has rapidly become one of the city’s go-to tables, and this dish — with lobster, fennel, and truffle butter — is its shining-est star.

7. Chianina steak
Chianina Steakhouse
Long Beach
It’s worth exploring Long Beach to end up at this classy steakhouse, which grows and butchers its own meat, serving up limited servings of each cut that’ll clean out your wallet in the most delicious way possible.

8. BBQ pork belly sandwich
Animal
Mid-Wilshire
These slider-sized morsels have become the signature dish at Jon & Vinny’s signature restaurant — the rest of the menu changes around them, but a meal there without these fatty blasts would be sacrilege.

9. Chopped fruit w/ chili powder and lime juice
Any street vendor with them
New York people may brag about their street-vendor hot dogs and pretzels, but who needs those when you’ve got juicy watermelon, mango, jicama, and more, acid-ed up with lime and spiced up with chili? Not you. Not. You.

10. Omelette
Petit Trois
Hollywood
It’s simply called an “Omelette,” but this perfectly buttered, Boursin cheese-stuffed fluffy egg dish is much more than that: it’s Ludo Lefebvre’s way of saying “I’m not just a TV-star gimmick.” And after one bite, you’ll agree.

11. Short rib
Odys & Penelope
Mid-Wilshire
This dinosaur-sized bone-in hunka-hunka-delicious meat isn’t just one of the best BBQ dishes in the city, it’s one of the best dishes in the city, period.

12. Hickory burger
Apple Pan
West LA
Thankfully, nothing at this WLA burger institution has changed since 1947: the space-wasting counter-only set-up, the old-school servers, and this burger — legendary for its smoky, classic flavor.

13. Pork xiao long bao (aka soup dumplings)
Din Tai Fung
Multiple locations
That first bite, when your teeth puncture the surface of these perfect, thinly doughed pockets of soup and meatball, and the broth hits your upper lip, burning it ever-so-slightly in the process? Nirvana.

14. Chicharron quesadilla
Oaxacan Quesadilla Cart
Echo Park
You may have a hard time finding this woman, but you NEED TO FIND THIS WOMAN, who hand-makes blue-corn tortillas stuffed with chicharrones, cheese, and some sort of magic insanity that makes you go “where the hell have you been my whole life???”

15. Strawberry donuts
Donut Man
Glendora
“But, it’s like a pie filling made from fresh strawberries stuffed inside a donut,” say haters. To which you’ll say, “DUDE IT’S LIKE A PIE FILLING MADE FROM FRESH STRAWBERRIES STUFFED INSIDE A DONUT!!!!”

16. Baseball Steak
Pacific Dining Car
Downtown and Santa Monica
Is this the best steak in the city? It is not. Is this the best steak in the city at 3am inside a relic from the 1950s where you’re treated like Frank Sinatra in his prime? Yes. It is most certainly that.

17. Whole snook
Coni’Seafood & Mariscos Chente
Inglewood/Marina Del Rey
These brother-sister restaurants both serve the same delectable signature dish: a whole flayed fish, fresh from Mexico, served with stewed onions and homemade tortillas. Put them together: perfection.

18. Chicken kafta plate w/ eggplant salad, hummus, and baba ganoush
Pita Kitchen
Van Nuys
Anyone who’s lived in The Valley is either a Pita Kitchen disciple or has wondered what the hell the out-the-door lines on Van Nuys Blvd are all about. Well, here’s the thing: they’re about these spiced chicken patties, this mushy, flavorful eggplant, and this perfectly oily hummus. Two pro tips, though: pay the extra $1 for a third side (baba ghanouj!) instead of stomach-filling rice, and avoid, at all costs, the same-named ripoff restaurant on Wilshire.

19. Uni Dynamite
POT
Koreatown
The dirty secret of Roy Choi’s excellent Korean menu is that the best stuff is actually NOT in the pots — rather it’s side dishes like this gooey, savory, creamy uni-and-rice dish.

20. Shrimp taco
Mariscos Jalisco
Downtown
One bite of the shrimp taco and you’ll understand why this truck is one of the most lauded cheap bites in the city.

21. Half-chicken
Zankou Chicken
Multiple locations
There are a lot of things you don’t know about this beloved Middle Eastern chain, but here’s one thing you do: its chicken (and ohGodthat garlic sauce) are absurd.

22. Half-chicken
Dino’s Chicken and Burgers
Multiple locations
Another half-chicken? Yep. But Dino’s — a series of roadside cafes that look about as nondescript as possible — couldn’t be more different than Zankou; its deep-red Mexi-ish bird is covered in a vinegar sauce that makes it truly moist all the way through. Pro tip: order extra sauce and let it seep into the fries or rice below for an insane carb-bomb side.

23. Tsukemen ramen
Tsujita Annex
West LA
Why not get the frothy, thick tonkotsu ramen? Because the dippable tsukemen gives you the ability to have as much — or as little — broth on your noodles as you want, plus the inevitable leftovers travel better.

24. Chinese chicken salad
Chin Chin
Multiple locations
The Chinese chicken salad is one of LA’s defining dishes, and the version at the gentrified Chinese chain Chin Chin is one of its defining variations, thanks to a gingery dressing, an abundance of nuts, and — oh yeah — not one, but TWO types of crispy fried noodles.

25. Hoecake
Barrel and Ashes
Studio City
Its BBQ meats may be divisive, but no one who’s been to this new-ish meat-centric spot can deny the buttery, gooey hoecake, which is essentially a cornbread if cornbread were made of dreams instead of corn.

26. Smoked salmon pizza
Spago
Beverly Hills
Its glory-est days may be behind it, but Wolfgang Puck’s flagship restaurant is still an emblem of Hollywood decadence, and this now off-menu signature dish was once the height of LA’s food scene — and one bite in, you’ll understand why.

27. Bacon breakfast burrito
Lucky Boy
Pasadena
As notable for the fact that you’ll get yelled at as you try to order it as it is for the monster amounts of crazy-good bacon that the guy yelling at you will eventually stuff into it. Mmmm.

28. Godmother
Bay Cities Italian Deli & Bakery
Santa Monica
This is pretty universally considered one-of-if-not-the best sandwich in all of the LA area. If you haven’t had this meat monster yet, what have you been waiting for? Really, WHAT?

29. Smoked fish platter
Wexler’s Deli
Downtown LA
There are so many things we could recommend at the Grand Central Market, but this platter of freshly smoked fish hits the soul in the same way as Eggslut — without the line.

30. Dodger Dog
Dodger Stadium
Chavez Ravine
You’re really not allowed to call yourself an Angeleno unless you’ve had a Dodger Dog. Extra points for finishing it, saying, “that’s not as good as I expected,” and then immediately ordering another one.

31. French dip
Cole’s
Downtown
Is Cole’s or Phillipe’s the best French dip in the city? That’s a debate we don’t want to take a side in.

32. French dip
Philippe the Original
Downtown
Told you.

33. Office Burger
Father’s Office
Culver City/Santa Monica
Love it or hate it, Sang Yoon’s defining dish set the stage for LA’s reputation as a burger mecca, and still stands as one of the best ground meatwiches in the city.

34. All the salads
Hummus Bar
Tarzana
It’s worth the drive to this strip mall for two things: the skewers of meat at Kushiyu, and this Mediterranean restaurant’s salads, which come with any entree order and fill the table with everything from eggplant to chopped liver, all dippable with their piping-hot homemade bread, which is sort of a mix between lavash and pita. It’s outstanding.

35. Al pastor taco
Leo’s Taco Truck
Multiple locations
This taco truck mini-chain’s rotating, pineapple-aided rotisseries of meat make for tortilla-stuffed perfection; there are hundreds of trucks in the city making al pastor tacos, but Tacos Leo stands out completely from the rest.

36. Albacore belly
Sugarfish
Multiple locations
What, you’ve only ordered the set sushi meals? Then you’ve missed out on the real treat: this absurdly flavorful bite, which has to be ordered separately. It’s worth it. Completely.

37. Chicken and waffles
Roscoe’s House of Chicken and Waffles
Multiple locations
There are a ton of variations of this dish all over the city, but Roscoe’s is definitive, and still stands out for crispiness, balance, and being open late on Friday and Sat. Which never hurts. (And usually helps.)

38. Ice cream sandwich
Diddy Riese
Westwood
It’s a rite of passage to stand in line for an hour at this nearby-to-UCLA spot, asking the entire time you’re in line if it’s really worth all that standing around for a $2 ice cream sandwich. And then you take a bite, and, yep, it totally is.

39. Short rib taco
Kogi BBQ
Multiple locations
This dish essentially started the food truck trend. It’s an amazing mesh of flavors, and all that time ago — like, five years — it was groundbreaking. Now, it’s just super tasty.

40. Fish dip
Son of a Gun
Mid-Wilshire
When they opened Son of a Gun, Jon Shook and Vinny Dotolo wanted to recreate the flavors they remembered from fish shacks in Florida, and they knocked it out of the park with this fish dip, going so far as to import the crackers they use to give it a hit of salty authenticity. Pro tip: even if you don’t love Tabasco, it adds a killer vinegar extra to the already-great flavors.

41. Charcuterie platter
Bestia
Downtown
So many spots in the city offer platters of cured meats, but Bestia’s is all made in-house, which means the process is carefully curated, and the meats are that much better for it.

42. BBQ chicken pizza
Mulberry St Pizzeria
Multiple locations
Some people may complain that the pizza here is too floppy, and yeah, it kinda is. But the ingredients in its BBQ chicken variation are top-notch, and the serving size is massive, and once it’s in your mouth, who cares about that flop anyways?

43. Chili cheeseburger
Original Tommy’s Hamburgers
East Hollywood
You could go to any of the Tommy’s locations and leave happy, but if you hit the original-original-really-guys-we-mean-the-original spot, you’ll be super-duper-double happy. (Until about five hours later.)

44. Mole negro
Gueleguetza
Koreatown
This sort of formerly under-the-radar Oaxacan spot just won a James Beard Award for having killer mole. Seriously, if that doesn’t get you in the door, what does?

45. Kimchi fried rice
Republique
Mid-Wilshire
Walter Manske’s gorgeous restaurant has gotten praise for its dinners, but the real move is to go for brunch: the pastries are insane, and you can order this monstrous bowl of egg-topped, short rib-laden spicy rice and then… nap. You’re definitely gonna nap.

46. Garlic knots
C&O Trattoria
Venice
Going to C&O for a big-group dinner is unavoidable, and surely someone will complain in the comments below that the massive pasta plates are not up to snuff with other Italian joints in the city. Who cares? The free garlic knots — which come both with every dinner and for whomever is waiting outside for a table as well — are, like, insanely, insanely great.

47. Lasagna
Dan Tana’s
West Hollywood
That said, if you do want Italian, and you don’t mind dropping some dough, classic Italian steakhouse Dan Tana’s still satisfies, especially when you’re ordering something as classic as meat-stuffed lasagna.

48. Fried chicken
Honey’s Kettle
Culver City
It’s the #1 fried chicken in the city according to the most expert of experts. Do you really need another reason?

49. Green mussels curry
Jitlada Thai Restaurant
Thaitown
You put one of these in your mouth and it explodes with spice and flavor. Then you repeat. Then you repeat again. Then you sip some Singha. Then you repeat again.

50. Danger dog
Any random street cart
Because if you’re gonna have your last meal, it may as well be bacon-wrapped and topped with onions, jalapeños, and mayo. Right?

The chef of Union uses produce many would simply throw away

July 24, 2015

Thank you to SmallBizTrends.com for highlighting Chef Kalman’s dedication to eliminating food waste. You can meet Chef Kalman at the Hollywood Farmer’s Market this Sunday (7/26 from 9:30am – noon) and learn how to turn your food waste into pickles!!!
 
Please enjoy the full feature below or read it in its entirety at this link.
 

Chef Creates a Sustainable Menu Using Food Waste

 
Jul 23, 2015 by Annie Pilon
 
union
(Pic by Marie Buck Photography)
 
Where most people would see cauliflower leaves and the tops of carrots as garbage, Bruce Kalman sees ingredients to actual meals.
 
The chef of Union in Pasadena uses these ingredients, along with other produce items that many would simply throw away, in juices, sauces and garnishes.
 
So instead of creating compost, Kalman creates summer sorbet using fennel stalks and adds a textural element to salads using cauliflower stalks. He told Mashable:

“We have a responsibility as chefs to make food that people want to eat, but also that’s sustainable. Cooking this way has really opened my mind up creatively, and is making me look at these wasted foods in a different way.”

 
So not only is Kalman saving money and helping the environment by not wasting ingredients, he is also forcing himself to create unique and interesting dishes.
 
There are plenty of restaurants where people can go to get food made with fresh ingredients. But there aren’t as many places that use all parts of their produce in dishes.
 
That type of creativity and the unique nature of the dishes could just be enough to draw in some curious or adventurous diners. And of course, those who are interested in environmental issues could also like the idea of dining at a restaurant that doesn’t create much food waste in its process.
 
But while those aspects are certainly helpful, they won’t necessarily lead to long term success. Restaurants don’t usually survive on gimmicks that just get people through the door. If Kalman wants Union to thrive long term, he’ll have to ensure that the meals are satisfactory in terms of both taste and quality.
 
But for a chef who enjoys the challenge of creating unique dishes out of items that most would throw away, creating enjoyable meals should be relatively easy.

Chef Kalman featured as leader in “Glam Garbage”

July 8, 2015

It’s no secret that Chef Kalman strives for the most sustainable ingredients possible when cooking at Union and now he’s being featured in this article on Mashable for his efforts to bring attention to large scale food waste. We’re so excited to be highlighted as a part of this ongoing global issue. Chef Kalman continues to inspire us every day!
 
You can read Mashable’s article in its entirety at this link or see the feature below.
 

Junk. Food.

by Kirsta Simmons
 
brucekalman-pesto-kristasimmons
 
LOS ANGELES, California — Today’s chefs are digging through Hefty bags for your next appetizer.
 
The idea of stretching ingredients is hardly new, but many chefs are testing even more extreme limits in an effort to avoid food waste. It’s gourmet junk food — and could already be at the tip of your fork.
 
In an attempt to reduce astronomical waste in the industry, leaders are applying innovative techniques to turn vegetable scraps and what’s known as “seconds” — produce that isn’t deemed visually fit for the market — into stunning meals.
 
And we’re not talking a tiny amount of trash. Author of American Wasteland Jonathan Bloom says there’s about a half-pound of food waste created per meal served in restaurants. Nonprofit End Food Waste Now estimates the average restaurant produces 150,000 pounds of garbage per year. France recently recognized the issue, requiring all edible food from supermarkets to be donated to charities rather than sent to the landfill.
 
There’s plenty of room for a new wave of impactful junk food. And this time it’s not just to save money; it’s political.
 
lovesaltpasta-ksimmons
(Tortelloni pasta made with parmesan rinds, prosciutto nubs and “ugly” pea tendrils, by Love & Salt Chef Michael Fiorelli. – KRISTA SIMMONS)
 
Dan Barber recently created a pop-up called Wasted in New York City, revolving around the concept. He invited 20 of the world’s top toques to collaborate on dishes with ingredients like skate cartilage, beef tallow, vegetable pulp and kale ribs — all typically throwaways.
 
Grant Achatz of the famed restaurant Alinea in Chicago plans to tackle similar issues with his new restaurant concept, Roister. He’ll use biofuels made from fruit and vegetable waste to create fire to cook new dishes.
 
The movement couldn’t come at a more experimental time for dining. Foodies are more open to eating off-cuts of meat once deemed peasant food, and root-to-stem fruits and vegetables.
 
brucekalman-kristasimmons
(Chef Bruce Kalman of Union restaurant, Pasadena, California. – KRISTA SIMMONS)
 
On the West Coast, Bruce Kalman of Union in Pasadena is playing with pickling, juicing, compound butter- and stock-making with what many would see as garbage. He juices items like the hulls of shelled peas and transforms them into bright sauces to accompany roasted porcini mushrooms. Cauliflower stems and leaves (which many culinary school schools still instruct to remove) are shaved thin on a mandolin and used as a textural balance in a cauliflower salad. And woodsy fennel stalks are juiced and frozen into a refreshing summer sorbet.
 
“We have a responsibility as chefs to make food that people want to eat, but also that’s sustainable,” says Kalman. “Cooking this way has really opened my mind up creatively, and is making me look at these wasted foods in a different way.”
 
Kalman suggests that guests can be inspired by these ideas at home, asking farmers at their local market for discounted “uglies” or “seconds” to make jams or pestos, and to look at the tops of beets and carrots as ingredients rather than compost, like he does with his delicious roasted carrot dish, slathered with carrot-top pesto.
 
michaelfiorelli2-ksimmons
(Chef Michael Fiorelli of Love & Salt restaurant, Manhattan Beach, California – KRISTA SIMMONS)
 
In fact, pesto is an easy and scrumptious approach for chefs and at-home cooks alike. Michael Fiorelli of Love & Salt, a California-style Italian restaurant in Manhattan Beach, takes wilted, bruised arugula that would normally never make it to the market and turns it into a pesto for his fresh handmade pastas.
 
“Throwing things like beet greens and cauliflower leaves away is crazy to me. I grew up in an Italian family, so the idea of wasting food is really foreign,” says Fiorelli. “Not only is it economical and sustainable, but it tastes good, too.”
 
Fiorelli applies these techniques in his pea tendril-topped tortelloni, using parmesan rinds and nubs from the end of prosciutto to make a broth, then combines it with “ugly” pea tendrils in a food processor to make a vibrant green sauce that sings of spring. He blanches the pea tendrils so they don’t oxidize and turn brown, a technique Kalman also uses with his carrot-tops.
 
When plated, it’s a perfectly refined springtime dish, and a great representation of the new garbage glam.
 
brucecarrotroast-ksimmons
(Chef Bruce Kalman of Union restaurant in Pasadena, California creates carrot top pesto with roasted vegetables out of “seconds,” or food deemed unusable by the majority of restaurants. – KRISTA SIMMONS)
 
“UGLY” CARROT TOP PESTO
Ingredients:
1 C ice and water in a large mixing bowl

2 C carrot tops, blanched and shocked in ice water

2 C basil leaves

1 C walnuts, toasted

½ C parmigiano reggiano cheese, grated

½ C roasted garlic puree

2 tbsp champagne vinegar

1 C extra virgin olive oil

Kosher salt and freshly ground pepper, to taste
 
Method:
In a large saucepan, boil salted water. Once the water has boiled, drop in the carrot tops and blanch for about 10 seconds. Remove, set in the ice water. Remove from the ice bath and set aside on a paper towel to dry. (This blanching process keeps the carrot tops bright green.)
 
Place all the ingredients in a food processor, save for the olive oil. Blend on high to coarsely chop all ingredients, slowly streaming in the olive oil. Be sure to blend quickly or the blender will create heat and discolor the pesto. Taste and adjust seasoning to your preference.
 
Enjoy immediately with roasted vegetables, pasta or chicken, or store in an airtight container and refrigerate for up to one week.

Eater LA says Union is “essential”!

July 7, 2015

Thank you to the Eater LA who named Union one of only 38 essential restaurants in all of LA. (And we’re in Pasadena!) We’re so honored to be on this list. You can read the full article at this link or see their write up on Union below.
 
Make reservations to dine with us today at this link or by calling 626-795-5841
 

The 38 Essential Los Angeles Restaurants, July 2015

Matthew Kang
 
Spanning Westside to Eastside, with eateries clustered around the best dining neighborhoods, this collection of elite restaurants aims to answer the question, “Can you recommend a place?” Eater will continue to update restaurants every few months, adding in eligible places that have been open for at least six months. There’s no particular order, except that the first 33 restaurants are listed alphabetically.
 
In this summer 2015 edition, Bucato comes off after the Evan Funke’s departure, getting replaced by Zach Pollack’s dynamic and ultra-popular Alimento; Chi Spacca also gets removed because of Chad Colby’s depature, making room for Bruce Kalman’s Union; longtime gastropub vanguard Father’s Office makes way for the newer Butchers & Barbers; Gjelina gets replaced by newer sister spot Gjusta; Bell’s La Casita Mexicana comes off for the Valley’s most ambitious vegan restaurant The Gadarene Swine; late night hang Jones Hollywood takes over all-day specialist The Sycamore Kitchen; and Sugarfish gets replaced by Palms kaiseki specialist N/Naka.
 
union.0.0
 
Union Restaurant
Bruce Kalman has opened the restaurant that Pasadena has always wanted, and needed. A seasonally inflected California-Italian restaurant, Kalman does everything from housemade pasta to innovative appetizers to hefty mains like the epic porchetta. The wine program is also top notch.
 
37 E Union St
Pasadena, CA 91103

Forbes highlights The Fare Trade and Chef Kalman’s June basket

July 2, 2015

Forbes.com has done a wonderful piece on the company The Fare Trade, which offers a different, monthly basket full of hand-picked goodies from selected chefs, food experts and ingredient specialists. June featured Chef Kalman’s artisan selections and his basket was the focus of Forbes recent article. Please enjoy their full article at this link or read the entire feature below.
 
You can order your Fare Trade basket at this link.
 

Get Chef-Curated Ingredients Delivered Monthly

 
Around 3 a.m. one Los Angeles summer morning in 2012, savoring sips of scotch and exchanges of badinage–as food-driven sensualists are prone to do–friends Max Block and Jake Ahles were brainstorming. Although already working in the food industry–Block, a publicist, and Ahles, a line-cook under Kris Morningstar MORN -1.34% at District–they wanted to share with people their fanboy passions for emerging chefs and small-batch ingredients.
 
TheFareTrade_June2015_BruceKalman1
 
Thus began their membership service The Fare Trade. For $65 per month, members receive a basket of handcrafted ingredients selected by an up-and-coming chef, along with recipes and access to online video tutorials on how to use them.
 
In addition to delivering high-quality products, Fare Trade, which currently serves 2,000 members, promotes a symbiotic relationship between everyone involved.
 
“What better way to promote these small-batch ingredients than by an amazing chef who can take that product and then apply it to their own kitchen skills and create a recipe around it,” Block says.
 

Recipe Bite | Pork Loin | Fingerling Potatoes | Meyer Lemon | Porchetta Rub from The FareTrade on Vimeo.

 
“You can read a cookbook and learn how to cook, but there wasn’t a platform for people to see these chefs and watch them create these recipes from scratch,” Ahles says of integrating the basket with the Fare Trade website, which cultivates a foodie community. The site offers extensive information about each chef and basket ingredient.
 
Block and Ahles avoid food celebrities (“We would obviously never turn down someone down like a Bobby Flay,” Block says, “but Bobby Flay has made it”) but do rely on chefs who have been spotlighted by food magazines and awarded by The James Beard Foundation.
 
Dakota-Pop-Curried-Pig-Popcorn
Dakota’s Pop Parlor Curried Pig Popcorn featured in Fare Trade’s June 2015 basket from Chef Bruce Kalman
 
Baskets often feature expectedly “chef-y” ingredients like coarse-ground grits and fruity vinegars, as well as more unusual ones, like Dakota’s Pop Parlor Curried Pig Popcorn, which came with last month’s package. Block says his favorite ingredient since Fare Trade began in March 2014 was the Cuttlefish Spaccatelli from Sfoglini. Ahles liked the Gracious Gourmet Smoked Cherry Onion Spread.
 
“When you have Domino’s Pizza saying ‘artisan’ it detracts from the authenticity from what something artisan can actually be,” Block says of Fare Trade’s dedication to locally-produced or small-batch ingredients.
 
SQIRL-Strawberry-Rose-Geranium-Jam
SQIRL-Strawberry-Rose-Geranium-Jam
SQIRL Seascape Strawberry & Rose Geranium Jam featured in Fare Trade’s June 2015 basket from Chef Bruce Kalman
 
June highlighted Los Angeles Chef Bruce Kalman of Union in Pasadena, Calif. For his basket, he selected Grist & Toll Heirloom Polenta, Bianco DiNapoli San Marzano Tomatoes, SQIRL Seascape Strawberry & Rose Geranium Jam, BK Spice Rubs Porchetta Spice (made by Bruce himself), that Dakota’s Popcorn and Dewar’s Peppermint & Pistachio Taffies. He utilizes the Porchetta Spice as a rub in a video tutorial for cooking a pork loin with fingerling potatoes and meyer lemon.
 
July shows off Chef Greg Daniels of Haven Gastropub in Orange, Calif. and features McClure’s Spicy Pickles, Sparrow Lane California Peach Vinegar, Adobe Milling Co. Anasazi Beans, LA Farm Girl Vanilla Bourbon Berry Compote, Hatchup Katchup and Little Flower Candy Co. Cinnamon Sugar Marshmallows. His recipes include Salmon Tartare with Pickled Stone Fruit; Chorizo and Anasazi Bean Dip with Pepper Relish; and Whipped Riccotta and Berry Toast.
 
Block and Ahles hope to expand Fare Trade by partnering with hotels and lodging companies to stock fridges and snack bars with tasteful, regional products. “You’re going upstairs and every room is Pop Chips and Haribo Gummy Bears,” Block says. “What is it that speaks naturally to Brooklyn or Los Angeles or Miami?”
 
“The basket itself is amazing,” Ahles says, “but we want to take what the basket is and apply that to being much more of a lifestyle brand. Today, more so than at any other time, food has transcended and gone into every sphere of daily life. Now it’s part of fashion. It’s part of music. Food really is in itself an experience.”

29 amazing things happening in LA this July

June 30, 2015

Timeout Los Angeles has put together a tidy little agenda of fun things to do this July and Union has made the list. For our second annual grain dinner we’ll have famous pizza making chef Chris Bianco in house cooking with Chef Kalman and with the purchase of dinner you’ll get to see a screening of the film “The Grain Divide”. You can find more details (including price and reservation info) on the event dinner here.
 
See Timeout’s full July list at this link or keep reading below.
 

29 amazing things happening in LA this July

By Michael Juliano
Posted: Monday June 29 2015, 10:09AM
 
THINGS TO DO
 
July 4
Fourth of July Block Party; Grand Park
Watch Downtown LA light up for free at this patriotic street party.
 
July 4
Fourth of July Americafest; The Rose Bowl
See an explosive celebration of all things red, white and blue at this fireworks, music and stunt show.
 
July 5-7
Dalai Lama’s 80th Birthday; Honda Center & UC Irvine
Honor His Holiness’s 80th birthday during this three-day summit about global compassion.
 
July 10-Aug 21
Summer Nights in the Garden; Natural History Museum
Spend an evening outside with live music, garden-inspired cocktails, hands-on science projects, botanical tours and food trucks.
 
July 10-Aug 21
Around the World in 80 Sips; Galco’s Soda Pop Stop
Sample an international selection of carbonated bubbly beverages from Highland Park’s celebrated soda shop.
 
July 25-Aug 2
US Open of Surfing; Huntington Beach
Hit the beach to cheer on the country’s biggest pro surfers at this competition and free music fest.
 
July 25-Aug 2
Special Olympics World Games; Various locations
Cheer on over 7,000 children and adults with intellectual disabilities, starting with the opening ceremonies at the Coliseum.
 
FOOD & DRINK
 
July 1-30
Tanabata Celebration; Hinoki & the Bird
Celebrate the Japanese holiday with a five-course menu at the Century City hot spot (bonus: hang a wish on a wall of bamboo at the end of your meal).
 
July 3-5
626 Night Market; Santa Anita Park
Snack your way around Santa Anita with selections from over 150 Asian street food and booze peddlers.
 
July 11
CA Hot Sauce Expo; Rainbow Lagoon Park
Scorch your tastebuds at this inaugural hot sauce festival featuring 45 fiery samples and enough eating contests to require a bottle of Tums.
 
July 13-26
DineLA Restaurant Week; Various locations
Choose from hundreds of LA restaurants for two weeks of discounted meals, ranging from $15 lunches to $50 dinners.
 
July 17
East LA Meets Napa; Union Station
Nosh on authentic tacos and sip vino from Napa at this mashup event, bringing two of the best things in life—Mexican food and wine—together.
 
July 20
Grain Dinner at Union; Union
Load up on carbs at Union’s second annual Grain Dinner, with proceeds going toward the Pasadena Community Gardens.

 
bruceheadshot
 
ARTS & CULTURE
 
July 8-Aug 31
Pageant of the Masters; Festival of Arts
See classic paintings come to life during this Laguna Beach musical and theatrical tradition.
 
July 10-12
BalletNow; Dorothy Chandler Pavilion
Witness a duo of dancers lead an international ensemble in the premiere of this Europe-meets-Latin America program.
 
July 11
Podcasting 101 with Hrishikesh Hirway; Poketo at the Line Hotel
Brush up on the basics of podcasting as Song Exploder host Hrishikesh Hirway leads this three-hour workshop.
 
July 13-21
Moves After Dark; The Music Center
Catch four LA dance ensembles perform in and around the Music Center campus during this site-specific series.
 
July 21, 23
Carmina Burana with Dudamel; Hollywood Bowl
Hear the LA Phil perform the epic piece under the stars with two choirs (and $8 seats are still available).
 
July 25
Christian Marclay: The Clock: 24-Hour Screening; LACMA
Watch time tick by as this cinematically constructed montage plays for a full 24 hours in the middle of its summer-long run.
 
FILM
 
July 4
Jaws; Santa Monica High School
Spend the 4th of July with Spielberg, Richard Dreyfuss and one giant, pissed off great white shark.
 
July 10
Jurassic Park; CSUN
Decide where the original ranks compared to Jurassic World—though we all know a dinosaur movie is nothing without Jeff Goldblum.
 
July 11
A Hard Day’s Night; Hollywood Forever Cemetery
Feel alright at an under-the-stars screening of the fab four’s first feature-length film.
 
July 19
Why Change Your Wife?; Paramount Ranch
Arrive early for a picnic dinner or tour of the ranch, then settle in for Cecil B. DeMille’s 1920 silent movie classic, accompanied by a live score.
 
MUSIC & NIGHTLIFE
 
July 2-3
Television; Teragram Ballroom
See the most interesting band of the mid-’70s New York punk scene play crowd-pleasers from their landmark album Marquee Moon.
 
July 7
Calexico; The Regent Theater
Watch the Tex-Mex bandits as they play their distinctive, evocative blend of alt country, mariachi and desert blues.
 
July 12
Death Cab for Cutie + Tune-Yards; Hollywood Bowl
Listen to Ben Gibbard and co. tackle their latest album, Kintsugi, with an opening set from the eclectic and rhythmic Tune-Yards.
 
July 13
Steely Dan and Elvis Costello; Hollywood Bowl
Catch the duo at the Hollywood Bowl with Elvis Costello and the Imposters, especially if you missed them at Coachella.
 
July 17
Woogie Weekend; Oak Canyon Park
Spend a weekend in the Irvine-adjacent wilderness with live painting, healthy food, morning yoga and house music.
 
July 30
Moses Sumney; The Echo
Catch LA’s own Moses Sumney, who’s blown up in the last two years, return to play one date at the Echo.

Union’s Second Annual Grain Dinner with Chef Bruce Kalman and Chris Bianco

June 29, 2015

What:
On Monday, July 20th, Chef Bruce Kalman will be teaming up with Chris Bianco from the seminal Pizzeria Bianco in Phoenix for a family-style, charitable dinner at Union Restaurant that pays tribute to the humble grain.
 
Guests of the dinner, which will commence at 6:30 pm for the evening’s single seating, will enjoy a shared meal of dishes that celebrate the bounty of California ingredients, including different grains that are locally-sourced and milled from Grist & Toll. The menu, which will be dictated by ingredients and produce procured that day, will be supplemented with wine pairings from Union’s Wine Director George Pitsironis.
 
Following the family-style feast, attendees will watch a partial screening of “The Grain Divide,” a documentary that explores and responds to growing concerns about modern wheat and grains amidst a landscape where the American staple has been villainized. A free link to the full documentary will be provided for diners to watch after the meal.
 
Proceeds from the $200 per person dinner will go toward Pasadena Community Gardens to help build the non-profit’s next garden.
 
When
Monday, July 20th
6:30 pm – Family-style dinner (One seating only)
8:30 pm – Screening of “The Grain Divide
10:30 pm -Dinner to conclude
 
Price
$200 per person (includes dinner, wine pairings and screening of “The Grain Divide” / tax + gratuity not included)
 
Menu
Family-style presentations of antipasti, housemate charcuterie, grain salad, handmade pasta, a main course, and dessert utilizing ingredients sourced from Pasadena-based miller Grist & Toll and the local LA farmers’ market.
 
Reservations
For reservations call (626) 795-5841.
 
Where
Union Restaurant
37 E Union St., Pasadena, CA 91103
(626) 795-5841
unionpasadena.com
 
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50 LA THINGS YOU NEED TO EAT BEFORE YOU DIE

June 18, 2015

We certainly don’t want you to die, but do agree that if you must retire from this mortal coil, eating a bowl of our squid ink garganelli is a must before you go. Thank you Thrillist for including us. Coming in at #6 is our pleasure. Make a reservation today! And please enjoy the full Thrillist article at this link or read it below.
 
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50 LA THINGS YOU NEED TO EAT BEFORE YOU DIE

 
PUBLISHED ON 6/17/2015 BY JEFF MILLER
 
You know all the things you’ve gotta do in LA before you die, but what about all the things you’ve gotta eat before heading to the big traffic jam in the sky? Here’s our list of 50, from Apple Pan’s hickory burger to an ice cream sandwich at Diddy Riese.
 
1. Chorizo breakfast burrito
Cofax Coffee Shop
Mid-Wilshire
It may only be less than a year old, but this small coffee shop’s chips-and-smoked-potato-laden breakfast burrito has become a defining member of the city’s hand-held tortilla-wrapped community.
 
2. #19
Langer’s Delicatessen
MacArthur Park
The most iconic pastrami sandwich in the city is also its most delicious. Yep, we said it.
 
3. Tonkotsu ramen
Daikokuya
Multiple locations
By far the most well-known Japanese noodle-and-broth combo in the city, and even with the city’s ramen explosion, it’s still one of the most delicious.
 
4. Crispy rice salad
Sqirl
Silver Lake
Yeah, it’s got the word “salad” in the name, but you can get this unctuous dish with an egg and sausage. Which you will. And you will be very happy you did.
 
5. Seared Salmon Right Away
Sushi Ike
Hollywood
Available only at the bar at this raw-fish institution, the Seared Salmon Right Away melts on your tongue and makes you truly wonder why you’ve ever eaten second-rate sushi before.
 
6. Squid ink garganelli
Union
Pasadena
This hole-in-the-wall Pasadena farm-to-table restaurant has rapidly become one of the city’s go-to tables, and this dish — with lobster, fennel, and truffle butter — is its shining-est star.
 

7. Chianina steak
Chianina Steakhouse
Long Beach
It’s worth exploring Long Beach to end up at this classy steakhouse, which grows and butchers its own meat, serving up limited servings of each cut that’ll clean out your wallet in the most delicious way possible.
 
8. BBQ pork belly sandwich
Animal
Mid-Wilshire
These slider-sized morsels have become the signature dish at Jon & Vinny’s signature restaurant — the rest of the menu changes around them, but a meal there without these fatty blasts would be sacrilege.
 
9. Chopped fruit w/ chili powder and lime juice
Any street vendor with them
New York people may brag about their street-vendor hot dogs and pretzels, but who needs those when you’ve got juicy watermelon, mango, jicama, and more, acid-ed up with lime and spiced up with chili? Not you. Not. You.
 
10. Omelette
Petit Trois
Hollywood
It’s simply called an “Omelette,” but this perfectly buttered, Boursin cheese-stuffed fluffy egg dish is much more than that: it’s Ludo Lefebvre’s way of saying “I’m not just a TV-star gimmick.” And after one bite, you’ll agree.
 
11. Short rib
Odys & Penelope
Mid-Wilshire
This dinosaur-sized bone-in hunka-hunka-delicious meat isn’t just one of the best BBQ dishes in the city, it’s one of the best dishes in the city, period.
 
12. Hickory burger
Apple Pan
West LA
Thankfully, nothing at this WLA burger institution has changed since 1947: the space-wasting counter-only set-up, the old-school servers, and this burger — legendary for its smoky, classic flavor.
 
13. Pork xiao long bao (aka soup dumplings)
Din Tai Fung
Multiple locations
That first bite, when your teeth puncture the surface of these perfect, thinly doughed pockets of soup and meatball, and the broth hits your upper lip, burning it ever-so-slightly in the process? Nirvana.
 
14. Chicharron quesadilla
Oaxacan Quesadilla Cart
Echo Park
You may have a hard time finding this woman, but you NEED TO FIND THIS WOMAN, who hand-makes blue-corn tortillas stuffed with chicharrones, cheese, and some sort of magic insanity that makes you go “where the hell have you been my whole life???”
 
15. Strawberry donuts
Donut Man
Glendora
“But, it’s like a pie filling made from fresh strawberries stuffed inside a donut,” say haters. To which you’ll say, “DUDE IT’S LIKE A PIE FILLING MADE FROM FRESH STRAWBERRIES STUFFED INSIDE A DONUT!!!!”
 
16. Baseball Steak
Pacific Dining Car
Downtown and Santa Monica
Is this the best steak in the city? It is not. Is this the best steak in the city at 3am inside a relic from the 1950s where you’re treated like Frank Sinatra in his prime? Yes. It is most certainly that.
 
17. Whole snook
Coni’Seafood/Mariscos Chente
Inglewood/Marina Del Rey
These brother-sister restaurants both serve the same delectable signature dish: a whole flayed fish, fresh from Mexico, served with stewed onions and homemade tortillas. Put them together: perfection.
 
18. Chicken kafta plate w/ eggplant salad, hummus, and baba ganoush
Pita Kitchen
Van Nuys
Anyone who’s lived in The Valley is either a Pita Kitchen disciple or has wondered what the hell the out-the-door lines on Van Nuys Blvd are all about. Well, here’s the thing: they’re about these spiced chicken patties, this mushy, flavorful eggplant, and this perfectly oily hummus. Two pro tips, though: pay the extra $1 for a third side (baba ghanouj!) instead of stomach-filling rice, and avoid, at all costs, the same-named ripoff restaurant on Wilshire.
 
19. Uni Dynamite
POT
Koreatown
The dirty secret of Roy Choi’s excellent Korean menu is that the best stuff is actually NOT in the pots — rather it’s side dishes like this gooey, savory, creamy uni-and-rice dish.
 
20. Shrimp taco
Mariscos Jalisco
Downtown
One bite of the shrimp taco and you’ll understand why this truck is one of the most lauded cheap bites in the city.
 
21. Half-chicken
Zankou Chicken
Multiple locations
There are a lot of things you don’t know about this beloved Middle Eastern chain, but here’s one thing you do: its chicken (and ohGodthat garlic sauce) are absurd.
 
22. Half-chicken
Dino’s Chicken and Burgers
Multiple locations
Another half-chicken? Yep. But Dino’s — a series of roadside cafes that look about as nondescript as possible — couldn’t be more different than Zankou; its deep-red Mexi-ish bird is covered in a vinegar sauce that makes it truly moist all the way through. Pro tip: order extra sauce and let it seep into the fries or rice below for an insane carb-bomb side.
 
23. Tsukemen ramen
Tsujita Annex
West LA
Why not get the frothy, thick tonkotsu ramen? Because the dippable tsukemen gives you the ability to have as much — or as little — broth on your noodles as you want, plus the inevitable leftovers travel better.
 
24. Chinese chicken salad
Chin Chin
Multiple locations
The Chinese chicken salad is one of LA’s defining dishes, and the version at the gentrified Chinese chain Chin Chin is one of its defining variations, thanks to a gingery dressing, an abundance of nuts, and — oh yeah — not one, but TWO types of crispy fried noodles.
 
25. Hoecake
Barrel and Ashes
Studio City
Its BBQ meats may be divisive, but no one who’s been to this new-ish meat-centric spot can deny the buttery, gooey hoecake, which is essentially a cornbread if cornbread were made of dreams instead of corn.
 
26. Smoked salmon pizza
Spago
Beverly Hills
Its glory-est days may be behind it, but Wolfgang Puck’s flagship restaurant is still an emblem of Hollywood decadence, and this now off-menu signature dish was once the height of LA’s food scene — and one bite in, you’ll understand why.
 
27. Bacon breakfast burrito
Lucky Boy
Pasadena
As notable for the fact that you’ll get yelled at as you try to order it as it is for the monster amounts of crazy-good bacon that the guy yelling at you will eventually stuff into it. Mmmm.
 
28. Godmother
Bay Cities Italian Deli & Bakery
Santa Monica
This is pretty universally considered one-of-if-not-the best sandwich in all of the LA area. If you haven’t had this meat monster yet, what have you been waiting for? Really, WHAT?
 
29. Smoked fish platter
Wexler’s Deli
Downtown LA
There are so many things we could recommend at the Grand Central Market, but this platter of freshly smoked fish hits the soul in the same way as Eggslut — without the line.
 
30. Dodger Dog
Dodger Stadium
Chavez Ravine
You’re really not allowed to call yourself an Angeleno unless you’ve had a Dodger Dog. Extra points for finishing it, saying, “that’s not as good as I expected,” and then immediately ordering another one.
 
31. French dip
Cole’s
Downtown
Is Cole’s or Phillipe’s the best French dip in the city? That’s a debate we don’t want to take a side in.
 
32. French dip
Philippe the Original
Downtown
Told you.
 
33. Office Burger
Father’s Office
Culver City/Santa Monica
Love it or hate it, Sang Yoon’s defining dish set the stage for LA’s reputation as a burger mecca, and still stands as one of the best ground meatwiches in the city.
 
34. All the salads
Hummus Bar
Tarzana
It’s worth the drive to this strip mall for two things: the skewers of meat at Kushiyu, and this Mediterranean restaurant’s salads, which come with any entree order and fill the table with everything from eggplant to chopped liver, all dippable with their piping-hot homemade bread, which is sort of a mix between lavash and pita. It’s outstanding.
 
35. Al pastor taco
Leo’s Taco Truck
Multiple locations
This taco truck mini-chain’s rotating, pineapple-aided rotisseries of meat make for tortilla-stuffed perfection; there are hundreds of trucks in the city making al pastor tacos, but Tacos Leo stands out completely from the rest.
 
36. Albacore belly
Sugarfish
Multiple locations
What, you’ve only ordered the set sushi meals? Then you’ve missed out on the real treat: this absurdly flavorful bite, which has to be ordered separately. It’s worth it. Completely.
 
37. Chicken and waffles
Roscoe’s House of Chicken and Waffles
Multiple locations
There are a ton of variations of this dish all over the city, but Roscoe’s is definitive, and still stands out for crispiness, balance, and being open late on Friday and Sat. Which never hurts. (And usually helps.)
 
38. Ice cream sandwich
Diddy Riese
Westwood
It’s a rite of passage to stand in line for an hour at this nearby-to-UCLA spot, asking the entire time you’re in line if it’s really worth all that standing around for a $2 ice cream sandwich. And then you take a bite, and, yep, it totally is.
 
39. Short rib taco
Kogi BBQ
Multiple locations
This dish essentially started the food truck trend. It’s an amazing mesh of flavors, and all that time ago — like, five years — it was groundbreaking. Now, it’s just super tasty.
 
40. Fish dip
Son of a Gun
Mid-Wilshire
When they opened Son of a Gun, Jon Shook and Vinny Dotolo wanted to recreate the flavors they remembered from fish shacks in Florida, and they knocked it out of the park with this fish dip, going so far as to import the crackers they use to give it a hit of salty authenticity. Pro tip: even if you don’t love Tabasco, it adds a killer vinegar extra to the already-great flavors.
 
41. Charcuterie platter
Bestia
Downtown
So many spots in the city offer platters of cured meats, but Bestia’s is all made in-house, which means the process is carefully curated, and the meats are that much better for it.
 
42. BBQ chicken pizza
Mulberry St Pizzeria
Multiple locations
Some people may complain that the pizza here is too floppy, and yeah, it kinda is. But the ingredients in its BBQ chicken variation are top-notch, and the serving size is massive, and once it’s in your mouth, who cares about that flop anyways?
 
43. Chili cheeseburger
Original Tommy’s Hamburgers
East Hollywood
You could go to any of the Tommy’s locations and leave happy, but if you hit the original-original-really-guys-we-mean-the-original spot, you’ll be super-duper-double happy. (Until about five hours later.)
 
44. Mole negro
Gueleguetza
Koreatown
This sort of formerly under-the-radar Oaxacan spot just won a James Beard Award for having killer mole. Seriously, if that doesn’t get you in the door, what does?
 
45. Kimchi fried rice
Republique
Mid-Wilshire
Walter Manske’s gorgeous restaurant has gotten praise for its dinners, but the real move is to go for brunch: the pastries are insane, and you can order this monstrous bowl of egg-topped, short rib-laden spicy rice and then… nap. You’re definitely gonna nap.
 
46. Garlic knots
C&O Trattoria
Venice
Going to C&O for a big-group dinner is unavoidable, and surely someone will complain in the comments below that the massive pasta plates are not up to snuff with other Italian joints in the city. Who cares? The free garlic knots — which come both with every dinner and for whomever is waiting outside for a table as well — are, like, insanely, insanely great.
 
47. Lasagna
Dan Tana’s
West Hollywood
That said, if you do want Italian, and you don’t mind dropping some dough, classic Italian steakhouse Dan Tana’s still satisfies, especially when you’re ordering something as classic as meat-stuffed lasagna.
 
48. Fried chicken
Honey’s Kettle
Culver City
It’s the #1 fried chicken in the city according to the most expert of experts. Do you really need another reason?
 
49. Green mussels curry
Jitlada Thai Restaurant
Thaitown
You put one of these in your mouth and it explodes with spice and flavor. Then you repeat. Then you repeat again. Then you sip some Singha. Then you repeat again.
 
50. Danger dog
Any random street cart
Because if you’re gonna have your last meal, it may as well be bacon-wrapped and topped with onions, jalapeños, and mayo. Right?
 
Sign up here for our daily LA email and be the first to get all the food/drink/fun Los Angeles has to offer.
 
Jeff Miller’s glad he’s not dead yet, because he’s ready for 50 more. Watch him hit ’em at @jeffmillerla on Instagram and @ThrillistLA on Twitter.
 
1. Cofax Coffee Shop
440 N Fairfax Ave, Los Angeles
2. Langer’s Delicatessen
704 S Alvarado St, Los Angeles
3. Daikokuya
327 E 1st St, Los Angeles
4. Sqirl
720 N Virgil Ave, #4, Los Angeles
5. Sushi Ike
6051 Hollywood Blvd, Los Angeles
6. Union
37 E Union St, Pasadena
7. Chianina Steakhouse
5716 E 2nd St, Long Beach
8. Animal
435 N Fairfax, Los Angeles
9. Petit Trois
716 N Highland Ave, Los Angeles
10. Odys & Penelope
127 S La Brea Ave, Los Angeles
11. The Apple Pan
10801 W Pico Blvd, Los Angeles
12. Oaxacan Quesadilla Cart
1246 Echo Park Ave, Los Angeles
13. The Donut Man
915 E Route 66, Glendora
14. Pacific Dining Car
1310 W 6th St, Los Angeles
15. Mariscos Chente
4532 S Centinela Ave, Los Angeles
16. Pita Kitchen
14500 Ventura Blvd, Los Angeles
17. POT
3515 Wilshire Blvd, Los Angeles
18. Mariscos Jalisco
3040 E Olympic Blvd, Los Angeles
19. Tsujita Annex
2014 Sawtelle Blvd, Los Angeles
20. Barrel and Ashes
11801 Ventura Blvd, Studio City
21. Spago
176 N Canon Dr, Beverly Hills
22. Lucky Boy
531 E Walnut St, Pasadena
23. Bay Cities Italian Deli & Bakery
1517 Lincoln Blvd, Santa Monica
24. Wexler’s Deli
317 S Broadway, Los Angeles
25. Cole’s
118 E 6th St, Los Angeles
26. Philippe the Original
1001 N Alameda St, Los Angeles
27. Father’s Office
3229 Helms Ave, Los Angeles
28. Hummus Bar & Grill
18743 Ventura Blvd, Tarzana
29. SUGARFISH
11288 Ventura Blvd, Studio City
30. Diddy Riese
926 Broxton Ave, Los Angeles
31. Son Of A Gun
8730 3rd St, Los Angeles
32. Bestia
2121 E 7th Pl, Los Angeles
33. Original Tommy’s Hamburgers
2575 Beverly Blvd, Los Angeles
34. Gueleguetza
3014 W Olympic Blvd, Los Angeles
35. Republique
624 S LA Brea Ave, Los Angeles
36. C&O Trattoria
31 Washington Blvd, Marina Del Rey
37. Dan Tana’s
9071 Santa Monica Blvd, West Hollywood
38. Honey’s Kettle Fried Chicken
9537 Culver Blvd, Culver City
39. Jitlada Thai Restaurant
5233 W Sunset Blvd, Los Angeles

At market with Chef Kalman

June 12, 2015

This week we’re at the market with Chef Kalman again, picking up fresh ingredients for Union’s menu. It’s the best time of year to buy local as everything is in season and the flavors are out of control. Do yourself a favor and make a date to dine with us. Chef Kalman is inspired and as a result, everyone wins!  www.opentable.com / www.table8.com.

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A beautiful pallet of duck eggs from Jaime Farms which will get used on our Asparagus dish. The yolk in duck eggs is richer and the protein is firmer.

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Garlic, Basil, Opal Basil and Cipollini Onions all from Schaner Farms.

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This is Casi from Life’s a Choke Farms where Chef Kalman buys his asparagus. Isn’t she nice? Let her sell you some artichokes. They’re in season and beautiful.

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It’s no secret that we love Captain Ben and Wild Local Sea Food. They are one of the most sustainable fishing companies working today and can tell you exactly when and where each fish was caught. Captain Ben and Angel show off their giant Rock Cod and Vermillion Salman which Chef Kalman served for dinner the same night we bought it.

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Chef Kalman uses his pickling techniques on raisins from Peacock Farms.

 

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Remember that piece Food and Wine did on Chef Kalman’s fennel sorbet? We source the fennel from J. F. Organic Farms. The edible fennel is used for the salad and then the stalks, which would usually be thrown away, are juiced for the sorbet. We also buy our arugula from these guys for the salad.

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It’s an awesome time to buy stone fruit and everything at Fitzgerald’s is a winner. Chef Kalman took home a pallet of Fiesta Gems. They taste as delightful as they sound. You can read more about Fitzgerald at our feature here. 

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The berries are everywhere and these blueberries and Ollalieberries from Two Peas in a Pod Farms are just out of this world.

 

 

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.