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“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

At Market with Chef Kalman

May 28, 2015

We’re at the market every week picking up fresh produce to bring you the best of what local farmers have to offer. We love all of our suppliers and encourage our eaters to shop local, eat fresh and make friends with the people who are growing your food. When we asked what Chef Kalman was most excited about this time at the market, he said “everything!”. Please enjoy some pics of what’s in season and being served at Union. — All pics from the Santa Monica Farmer’s Market.

A basket full of goodies from our time at market.

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These purple potatoes will go into the Little Gem Salad.

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Red shallot onions from JF Organic Farms. 

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Squash blossoms from JF Organic Farms which will be sauteed.

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Mike and Dan pick up the goods.

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Flowers for the tables from Peads and Barnetts.

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Asparagus from Life’s a Choke Farms.

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Bruce picks a handful of beautiful nasturtium from Coleman Family Farms.

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When you’re at the market, say hi to Laura! She knows everything about the market and is very nice.

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Peruano Beans from Two Peas in a Pod and Mama’s Preserves.

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English peas for the Spring Panzanella Salad. Chef Kalman also juices the peapods as a way to eliminate food waste.

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Gi-normous mulberries so good Chef Kalman calls them “F*cking awesome”.

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Meyer lemons from J.J.’s Lone Daughter Farms for that amazing Meyer Lemon Panacotta.

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Bruce Kalman on KCRW’s ‘Good food’

February 23, 2015