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“Fresh, local, sustainable, flavorful, and handcrafted”

July 30, 2015

A big thank you to The Examiner for highlighting more of Chef Kalman’s artful cuisine. But why just take their word for it? Make a reservation for yourself and get in here!

LA Chef Bruce Kalman’s Cresta Di Gallo w Santa Barbara squid at Union Restaurant

July 23, 2015
Stephen Zwick

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(Cresta Di Gallo, Santa Barbara squid, lipstick peppers, pesto Di rucola, smoked almonds @unionpasadena @wildlocalseafoodco. Image courtesy of SHGfoto)

Earlier in July of this year at Union Restaurant in Pasadena, Chef Bruce Kalman put the “Cresta Di Gallo, Santa Barbara squid, lipstick peppers, pesto Di rucola, smoked almonds” on the restaurant’s menu. Explaining his inspiration for this dish Kalman noted, “I love the shape of the pasta. It’s interesting with varying textures that make it fun to eat. It kind of resembles tentacles, so I felt it would pair well with squid, and sweet lipstick peppers as well as a spicy, nutty pesto to balance the dish nicely.”

All of the ingredients in this dish are seasonal and locally sourced through a few different farms for the produce, Captain Ben at Wild Local Seafood Co for the squid, and Grist & Toll for the freshly milled flour for the pasta. All of these fresh ingredients are at peak flavor, especially the fresh squid. There is a huge difference in flavor and texture between fresh and frozen squid.

Regarding this squid, Captain Ben stated, “The problem with local squid is that a majority of it is shipped out of our country because the processing facilities in Southeast Asia and other countries are so cheap. So you can put it on a truck, put it onto a big cargo ship, ship it across the Pacific, clean it and send it back here, still call it US squid and then that squid is still cheaper than if you processed it here. That’s the frozen squid that you see sold here.”

Kalman’s chose to plate the dish simply, and rustic. Kalman concluded, “This dish really embodies our ethos at Union: fresh, local, sustainable, flavorful, and handcrafted. To try this dish or any other currently on the menu at Pasadena please make a reservation via Rezy on Union’s website. Union is located at 37 E. Union Street in Pasadena. They are open weekdays 5 PM to 11 PM and on weekends 4 PM to 11 PM. To keep up with the latest Union information, please also follow Union on Instagram and twitter.

A really flavorful, slightly oily fish with earthy grains

July 21, 2015

Thank you to the Examiner for highlighting this beautiful seasonal dish by Chef Kalman. Please enjoy the full article at this link or read it below.
 

LA Chef Bruce Kalman’s Wild pacific sea bass at Union Restaurant

 
July 18, 2015
 
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(Wild Pacific Sea Bass, heirloom grains, smoked almond romesco, charred baby leeks. Image courtesy of SHGfoto)
 
Earlier in July of this year at Union Restaurant in Pasadena, Chef Bruce Kalman put the “Wild Pacific Sea Bass, heirloom grains, smoked almond romesco, charred baby leeks” dish on the restaurant’s menu. The inspiration behind this dish is what Kalman thought would pair really well together: A really flavorful, slightly oily fish with earthy grains and some Spanish influence of the charred onions and romesco.
 
The wild sea bass is sourced from Captain Ben at Wild Local Seafood Co while the almonds are from Fat Uncle Farms, the grains are from Grist & Toll, and the baby leeks and bell peppers are from Thao Farms. Like all of the other fish provided by Captain Ben at Wild Local Seafood, the sea bass is caught with a hook and line sustainably and locally off the coast of California.
 
(Interesting side note, bass is a generic term used for a number of different fish species some of which are bass, and some of which are not. Pacific bass, also known as white sea bass, is actually a croaker. This fish was severely overfished, but starting in the 1980’s was restored by an extensive hatchery breeding program by Scripps Institution of Oceanography (UC San Diego) and HUBBS- Seaworld Research Institute. Hatchlings born in captivity have been released at ten inches of length into the ocean to breed and rebuild populations so successfully that the fish is again plentiful and listed as a “best choice” by Monterey Bay Aquarium Seafood Watch).
 
In making this dish Chef Kalman noted, “I was taught the best way to cook fish is skin on all the way through skin side down on one side, completely rendering the moisture out of the skin so the skin is crispy. We then baste the meat side of the fish with butter, herbs and lemon peels to finish cooking it through. The end result is a delicate fillet of fish with really crispy skin.”
 
Kalman’s chose to plate the dish simply in a rustic yet still modern presentation. As with all the food served at Union, almost all ingredients are locally sourced, responsibly raised/handled and sustainable. To try this dish or any other item currently on the menu at Pasadena please make a reservation via Resy on Union’s website. Union is located at 37 E. Union Street in Pasadena. The restaurant is open weekdays 5:00 PM to 11:00 PM and on weekends 4:00 PM to 11:00 PM. To keep up with the latest Union information, please also follow Union’s accounts on Instagram and twitter.

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.
 
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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.
 
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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 Features Chef Bruce Kalman’s Wild Mushrooms and Polenta

February 10, 2015

We all know how amazing Chef Kalman‘s polenta is. If you’ve eaten it, you’ve dreamt of it for many nights after. Well, The Examiner liked it so much they featured the dish. You can check out the article at this link or read the full feature below. Continue reading…