Tag: Pasadena


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Chef Kalman Shares Insight on the Art of Dehydrating Ingredients with The Los Angeles Times

September 7, 2016

Why chefs love dehydrators, plus some recipes you might actually try

By: Gillian Ferguson

Kitchen gadget fads come and go, but every now and then an appliance outlives a trend. The Robot Coupe, an industrial food processor with a tireless engine, and the Vitamix, the Ferrari of blenders, are as commonplace as pots and pans in restaurant kitchens today. And now, at least in Los Angeles, an unlikely addition vies for their counter space — the decidedly unsexy dehydrator.

At restaurants all over town, black plastic boxes the size of countertop toaster ovens quietly purr from the dark corners of dry storage. At their most basic, these machines employ a lamp and a fan to circulate dry air at temperatures that range from 95 to 155 degrees. The slow, steady airflow preserves fruit, vegetables, meat and seafood by evaporating moisture and thereby removing the potential for spoilage.

By design, the dehydrator pulls long hours — apricot slabs need 24 hours at 135 degrees to shrink into fruit leather, and tomatoes require a full eight-hour work day to shed their moisture, but compared with solar drying, which can take days even in sunny climates with low humidity, the modern-day dehydrator is to sun-drying what the blender is to a mortar and pestle – easy and efficient.

Recipe: Bar nuts with dehydrated kimchi »

It was over 40 years ago when Air Force engineer Roger Orton constructed the first Excalibur in his Sacramento garage. The invention came on the heels of his grain-grinder kit, a DIY appliance that sold 10,000 units and introduced him to a clientele of rugged individualists. At the suggestion of a friend, he began tinkering with existing dehydrators and created the first controlled-temperature environment for drying food.

The early models were a hit with Depression-era home cooks who saw it as a way to save money and store food, as well as baby boomers who wanted to make fruit leather for backpacking trips. Over time organic gardeners caught on, as did hunters and preppers who used it to make their own jerky. Orton won over Ann Wigman, an early pioneer in the raw-food movement, who went on to champion his device, and even sold it to dental offices, which use it to dry those plaster of Paris molds of your teeth. But in the hands of chefs, Orton’s dehydrator morphs into a creative tool that can add flavor, manipulate texture and best of all, eliminate food waste.

At Alma, chef Ari Taymor’s restaurant inside the Standard hotel in West Hollywood, the Excalibur is always buzzing. On a recent visit, the dehydrator was busy sucking the moisture from Taymor’s house-made kimchi, which would later be ground to a powder and used to season the restaurant’s bar nuts. Sprinkled over popcorn or used to season scrambled eggs, one can imagine the same kimchi powder becoming a habit-forming pantry staple.

Elsewhere in the kitchen, dehydrated fruits and vegetables become mise-en-place for dinner service. Dried apricots will soon be reconstituted in chicken broth to form sweet and savory gummies, and dehydrated corn silk will be deep fried and fashioned into an edible birds nest — a quaint presentation that delivers a salty satisfying crunch.

Beyond the culinary usefulness of building a pantry, the dehydrator has wooed chefs across the city as a tool for reducing waste. On a recent afternoon at Rustic Canyon in Santa Monica, chef Jeremy Fox showed off a mesh tray lined with gnarly clumps of dried beet pulp, the fibrous leftovers from juicing. “I feel wrong if I throw anything away,” he said while examining the pulp, which is part of the base for the edible soil in his signature beets and berries salad.

Recipe: Caprese salad with heirloom tomato skin chips »

For Fox, the dehydrator is a solution to a problem, a way to stop time on product that might otherwise go bad. “Having it be delicious isn’t necessarily the point,” he says of the desiccated vegetable matter. It’s utilizing the product that matters.

For instance, he continues, “If I make this carrot powder out of scraps or peels and put it into something, has it necessarily elevated the dish? I’m not so worried about elevating it. I don’t want to make it worse, but I’m using it when I could have just thrown it away and called it a day.”

So the solids from straining Rustic Canyon’s posole sauce — a mix of raw poblano and jalapeño peppers, garlic, cilantro, olive oil, vinegar and salt — are dehydrated, ground to a powder and used to season the steak. The resulting green powder tastes “like salsa verde Doritos,” Fox says, and is craveable in its own right.

Similarly, chef Bruce Kalman of Union in Pasadena utilizes the dehydrator to rescue roasted tomato skins that would otherwise end up in the compost bin. Long a proponent of root-to-leaf cooking, even cherry tomato stems at Union are salvaged and dehydrated for an earthy tomato salt.

For Kalman, making roasted tomato chips doesn’t just curb waste, it improves what would otherwise be a simple caprese salad. “If I want to do a dish with tomatoes,” he says, “then I want it to taste like in-your-face tomatoes.” And the dehydrator, which concentrates flavor, will achieve that.

Unlike luxury appliances like Anti-Griddles and Rotovaps, the humble dehydrator feels like less of a toy than a necessity. Forty percent of the food produced in the United States is wasted, so if a plastic box with a lightbulb and a fan can spark creativity and enhance flavor while preventing some of that product from ending up in the waste bin, then every kitchen should have one.


NY Times says, “Join the Union”

February 18, 2016

Thank you New York Times for recommending us!


Surrounded by some of the most exciting restaurants in the country, Pasadena suffers by comparison. Nothing underscores this more than how little disagreement there is about the city’s most beloved restaurants. One could be forgiven, for example, for assuming an ordinance requires locals to recommend Pie n Burger, a half-century-old diner. At the other end of the spectrum, Union is nearly universally described as the best restaurant in town. A rare combination of decadence (think of the overpowering scent of truffle mingling with lobster) and informal without seeming slouchy,Union is part of a national wave of high-end Italian restaurants doing spectacular takes on handmade pasta, velvety risottos and puffy gnocchi. Reservations are a must on weekend nights. Dinner is around $150, with wine, for two.

You can read the full article at this link or see their full feature below.


36 Hours in Pasadena, California


(Union, a favorite Italian restaurant. Credit: Laure Joliet for The New York Times)

The second oldest city in notoriously youthful Los Angeles County — after Los Angeles itself — Pasadena has aged admirably. With its deciduous tree-draped streets, it has often been a Hollywood stand-in for the American Everytown. Known for neighborhoods of historic grandeur and institutions of repute, its cultural and scientific heavyweights — the Norton Simon Museum, the Gamble House and the nearby Huntington Library, Art Collections and Botanical Gardens among them — are why most people visit. But Pasadena and the surrounding towns like South Pasadena andAltadena also have a delicious Mediterranean climate, enchanting architecture and plenty of charming Americana, including A-frame motels and the original concrete mile markers along what was once Route 66.



The Linda Vista Avenue exit off 134 East will guide you to the Colorado Street Bridge, an iconic 1913 structure that arches gracefully over the Arroyo Seco riverbed and, according to local lore, is haunted by the souls of those who have taken their lives here. Just off Colorado Boulevard, stop atLe Muse Coffee and Wine Bar, which recently opened in a charming brick courtyard building designed by the local architect Harold Bissner in 1936. Now a Parisian-style cafe, Le Muse serves a modest but well-executed menu of cafe fare, coffee drinks made from the local roaster Espresso Republic and a wine list that encourages a glass in the afternoon Southern California sun.


While in the Playhouse District, walk to the neighborhood’s namesake, thePasadena Playhouse, the official State Theater of California, founded in 1917. The Spanish Colonial Revival theater has a glamorous history as a “Star Factory,” from which actors like Gene Hackman and Dustin Hoffman have emerged. A block east on Colorado, Vroman’s bills itself as the oldest and largest independent bookstore in Southern California. An ample and cleverly designed shop, it intersperses each department with related items. In Food, for example, there’s classic Bauer Pottery alongside cookbooks; Travel features the usual guides and memoirs, but also luggage tags and international power adapters.


Surrounded by some of the most exciting restaurants in the country, Pasadena suffers by comparison. Nothing underscores this more than how little disagreement there is about the city’s most beloved restaurants. One could be forgiven, for example, for assuming an ordinance requires locals to recommend Pie n Burger, a half-century-old diner. At the other end of the spectrum, Union is nearly universally described as the best restaurant in town. A rare combination of decadence (think of the overpowering scent of truffle mingling with lobster) and informal without seeming slouchy,Union is part of a national wave of high-end Italian restaurants doing spectacular takes on handmade pasta, velvety risottos and puffy gnocchi. Reservations are a must on weekend nights. Dinner is around $150, with wine, for two.


Despite a walkable downtown, seemingly ideal for barhopping, Pasadena has a surprisingly tepid night life. So make the most of the city’s revered institutions, which frequently host lectures, music and arts events. Recent listings on the California Institute of Technology’s Caltech calendar, for example, included chamber music ensembles and a musical parody of Star Trekcalled “Boldly Go!” NASA’s Jet Propulsion Laboratory, meanwhile, hosts monthly talks on space exploration and science.


5. ON THE GO, 8 A.M.

Worth the drive to East Pasadena, Copenhagen Pastry is a simple storefront (no seating) selling Danish classics (from $1.95) like Kringle topped with shaved almonds or Nougat Crown dotted with almond paste, custard and hazelnut cream, each with so many air-filled layers of pastry they seem as if they could float. Then, head for the Lower Arroyo Park, where the Pasadena Roving Archers have been “dedicated to the art of the bow and arrow” since 1935. Their free class for first-timers (8:30 to 10 a.m.) is for all ages.


Take a tip from the celebrated chronicler of Los Angeles’s food culture, Jonathan Gold, Pulitzer Prize winner and Pasadena resident. Try Gold-recommended Seed Bakery, which got its start at the South Pasadena Farmers’ Market but has recently opened a cafe, where you can buy organic, Old World breads made from whole grains like farro, durum andkamut. There’s also a small menu of offerings like short rib melt with manchego, Gorgonzola, caramelized onion and Dijon ($12). Around the corner, La Caravana serves Salvadoran “comida tipica” (typical dishes), including immaculately fried pupusas, corn masa disks stuffed with everything from chicharrón (pork) to cheese with loroco flower ($2.75 each).

7. TAKE A HIKE, 1 P.M.

Pasadena’s position at the base of the San Gabriel Mountains is one of its greatest assets. Head to Altadena, an unincorporated area just north of Pasadena that has long fought annexation by its southern neighbor, for a hike at either Eaton Canyon or Echo Mountain via the Sam Merrill Trail. Both have intriguing histories, including a famed resort, now in ruins, once accessible by the scenic Mount Lowe Railway. Air quality allowing, bothoptions offer views of the Los Angeles basin and trails through cactuses and live oaks. Reward yourself with gelato in flavors like pistachio or pear atBulgarini Gelato Artigianale, which also features foreign films or live jazzin the summer.


Or, if you must, head straight for the divey pleasures of Rancho Bar, where cheap beers, shots and Bloody Marys come with a side of Echo Mountain history. The original owner was a collector of Mount Lowe memorabilia. Stop into Everson Royce in Old Town, which has a daytime drinking schedule from 2 to 6 p.m., pouring four wines that revolve around one cohesive theme ($15). Hidden away at the Del Mar Metro Station, theStone Brewery Company Store serves not just Stone’s year-round releases, but limited-edition beers like an 11 percent barley wine dry-hopped with Pekko, from the Yakima Valley in Washington.


Along with its popular flea markets, Pasadena is home to excellent shops appealing to the retro-inclined. Near Caltech, High Low Vintage has a sexy, stylishly laid out collection of women’s clothing (sequins, paisley and gold lamé, oh my!) and funky, modish housewares befitting a midcentury Angeleno aesthetic. Next to one of the city’s well-worn, well-loved dives (the Colorado, where the jukebox plays nonstop nostalgia, from Otis Redding to the Jackson Five), Poo-Bah Records is legendary among hip-hop heads, D.J.s and anyone intimate with underground and avant-garde music scenes in Los Angeles.


Many of Pasadena’s most appealing restaurants, from the addictive Armenian fast food at Zankou Chicken to the second location of San Gabriel’s organic Pan-Asian restaurant Green Zone, are actually outposts of local and regional chains. Little Sheep Mongolian Hot Pot, meanwhile, isinternational, with restaurants in Asian and Asian-American communities far and wide. The menu focuses on steaming bowls of simmering broth (either spicy or an oddly appealing milky white aromatic base, starting at $3.75 per person), in which anything from lotus root to wood ear mushrooms, Kobe beef to goose intestine can be added. For an outstanding omakase in a strip mall setting, Sushi Ichi is an alternative to the better known (and pricier) Sushi Kimagure, near Central Park.



Stop by the Pie Hole in the Indiana Colony, a collective of trendy vendors housed in one of the city’s oldest buildings, for rich savory hand pies, including a vegetarian or chorizo breakfast variety for $5 to $7.25 each and a cup of nitro iced coffee, the newest thing in fancy brews. Then walk a loop past Pasadena’s most beautiful structures, plazas and secret gardens. Head north on Raymond, cutting through Pasadena Memorial Park, with its snail-shaped Levitt Pavilion, home of a free concert series during summer months, past the Pasadena Central Library and through the main entrance of the Beaux-Arts City Hall, which leads to a courtyard of palms and comes out at the marvelous Moorish-influenced Plaza Los Fuentes, decorated with hand-painted tiles by the ceramic artist Joyce Kozloff. End your walk at thePasadena Museum of California Art (admission, $7), which explores the breadth of the state’s art and design.


Lincoln is a souped-up pastry shop with a side patio beneath palm trees. The little sister to the supremely popular Little Flower Candy Co. has wholesome and creative comfort food (from 6:30 a.m.), like pumpkinmolasses pancakes with whipped sage brown butter, pepitas and candied yams ($10.50) or huevos rancheros with white beans, cilantro rice and tomato confit ($10.50). A fitting final stop before hopping on the freeway and heading out of town, the Offramp Gallery is an art space in theCraftsman home of a local legend, the Pasadena dance instructor Evelyn LeMone.

Union Cooking at “The Essentials”

January 25, 2016

Union will be participating in this year’s “The Essentials” hosted by LA Weekly. Chef Kalman will be cooking up tastes along side a host of other wonderful chefs. All details are below.

You can order tickets to The Essentials at this link.

From LA Weekly’s website:
LA Weekly presents The Essentials at the California Market Center in DTLA. Join us Saturday, February 20th, from 6pm-10pm for LA Weekly’s signature food and wine extravaganza. Curated by our award-winning food critic Besha Rodell, the event showcases signature bites from restaurants featured in our 99 Essentials restaurant issue that hits stands the same week. Along with the great food, guests will enjoy wine from top shelf wineries and cocktail samples from our liquor partners.
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The Essentials
Saturday February 20th, 2016
6pm – 10pm
VIP Hour 5pm – 6pm
California Market Center
110 E 9th St., Los Angeles, CA 90079

21+ event — Must have valid ID to enter.

General Admission ticket includes:
Entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Presale Pricing: $60 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $60 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $65 (January 18th @12am – February 7th @ 11:59pm)

General Admission Pricing: $70 (February 8th @12am – February 19th at 5pm)

Door Pricing: $75*

VIP Admission ticket includes:
1 hour early entry into the event
Unlimited food samples from over 40 Essentials restaurants
Beer, wine or cocktail samples
Access to our artisanal vendor village with 20+ vendors
Special VIP Gift Bag
Presale Pricing: $95 (November 17th @10am – November 22nd @10pm)

Super Advance Pricing: $95 (November 23rd @10am – January 17th @11:59pm)

Advance Pricing: $100 (January 18th @12am – February 7th @ 11:59pm)

VIP Pricing: $105 (February 8th @12am – February 19th at 5pm)

Door Pricing: $110*

* Tickets will be sold at the door IF tickets are still available. This event has sold out in the past. Tickets are NOT guaranteed to be sold at the door. IF tickets are available at the door, sales will begin at 6pm at the entrance.

Union Named 1 of 10 Best!

January 21, 2016

Thank you to La Weekly for their continued support. It’s an honor to be recognized. You can read the feature on Union below or find the full article at this link. Have you made a reservation? 626-795-5841


Squid ink garganelli at Union (Photo by: Anne Fishbein)
Old Town has rarely been the destination for the best cooking in Pasadena, and it isn’t hard to see why — rent is crazy high, and most of the traffic in the area is from casual shoppers looking for an easy stopover that won’t challenge the palate or the wallet. But over the last couple of years the scene has greatly improved, thanks in no small part to Union, Bruce Kalman’s home of pasta and pickles. The space is small and decorated with folksy, vegetable-focused sayings from Alice Waters and friends, the menu is interesting and hyper-seasonal, and it’s still one of the toughest reservations in the neighborhood. Pasadena needed a place like this, with staggeringly good cacio e pepe and a thunderous porchetta, where the bread comes with delicious giardiniera and the star dessert is olive oil cake. 37 E. Union St.; (626) 795-5841, unionpasadena.com.

Union Called “Out of This World”

January 11, 2016

Thank you to Suzanne Stavert for including us in her top 10 dishes of 2015. You can read her full blog post at this link or see her write-up on Union below.

The Top Ten Dishes of 2015 – So hard to choose!

Eater Says Union A “Top Standby” of 2015

January 7, 2016

Thank you to the Eater LA staff and friends who mentioned us a few times in this list of “Top Standbys.” You can see the full feature at this link on their website or read below.

The Top Los Angeles Restaurant Standbys of 2015

by Matthew Kang Dec 28, 2015


Friends of Eater, and Eater staff, discuss their regular spots around town.

Pat Saperstein, EatingLA and Senior Editor, Variety

All’Acqua, Wexler’s, Flores & Sons, Luv2Eat Thai, Pine & Crane, Night + Market

Kat Odell, Eater Drinks Editor

Milo & Olive, Gjusta, Zo, Petit Trois, Bestia, Jon & Vinny’s, Eveleigh, Dean Sin World.

Jeff Miller, Editor, Thrillist LA

Per usual, my standbys are local: the people at both Robata Jinya and the Sugarfish on La Brea should know me by name at this point.

Tony Chen, Eater LA Contributor

Kinjiro — the only place to get “cheap” bottles of $950 Dassai “Beyond”, served by your local A5-12 Wagyu purveyor.

Euno Lee, Eater LA Contributor

CUT, Park’s BBQ, Angelini Osteria, chi SPACCA, Union, Animal, Sticky Rice inside GCM (if we’re counting stands), and for always having a soft spot in my heart: Honda Ya.

Eddie Lin, Deep End Dining

Even with all the well-deserved accolades, the staff at Terrine never rested on their laurels, everyone from chef Kris Morningstar to bar man Ryan Wainwright along with Stephane Bombet and Francois Renaud kept raising the bar on themselves by keeping things exciting all through 2015. The brunch menu is ridiculously good with French standards like croque-madame that blows even a Parisian version out of the water. The escargot at dinner is superb, and the fish & chips are always a good bet.

For my frequent dim sum fix, China Red in Arcadia is still the place for made-to-order diminutive dumpling delights. The steamer tins are always filled with perfect har gow and siu mai, and the price is competitive with the SGV.

It’s also easy to forget an L.A. fixture like Chaya. Although Chaya Brasserie closed at the end of 2014, the Venice and DTLA locations still manage to stay inventive with plates like live uni and dashi jelly during Chaya’s Uni Fare menu. DTLA’s Chaya also freshened things up this year with the Kaisen Bar by serving whole fish in raw and cooked forms.

Esther Tseng, EstarLA

Pine and Crane, Alimento, Terrine, Night Market Song, Sugarfish/KazuNori, Trois Familia, HomeState

Lesley Balla, LA Magazine, Angeleno, Zagat

Other than my local Thai delivery spot, I found myself at only a few restaurants more than once. chi Spacca, even for drop-in focaccia del recco and some salumi; The Grand Central market, which usually meant Wexler’s, Tomas y Tumbras carnitas tacos, McConnell’s ice cream and Horse Thief barbecue, although I did mix in some oysters and coffee and cookies, when possible; and if I could go more than I do, I’d probably be at Republique every week.

Lucas Peterson, Eater LA Contributor

Jitlada, Pho Cafe, Father’s Office, Gjusta​

Zach Brooks, Midtown Lunch, Food is the New Rock

Coni Seafood! Grand Central Market! Sea Harbour! Son of a Gun! (But if I’m being real… Kula Sushi on Sawtelle. I’ve got three kids and they all love it.)

Caroline Pardilla, LA Magazine, Eater Drinks

Terrine, Sotto, Corner Door, Cassell’s.

Bill Esparza, LA Magazine, Streetgourmet LA

A busy travel schedule, and many work related meals, limits my chances of frequenting any restaurant. But whether I was entertaining out of town guests, having an evening free to eat whatever I wanted with friends and family or referring someone to a great restaurant, I counted on Coni’Seafood, Bestia, Cassia, the Hungry Cat (my neighborhood spot), the Mercado Olympic,Guerrilla Tacos and Tacos Quetzacoatl in 2015.

Sotto Interior

[Sotto, South Beverly Hills]

Hadley Tomicki, Urban Daddy LA

Coni’Seafood, Cadet, MexiCali, Boiling Crab, Elite Restaurant, Guerilla Tacos, Mariscos Jalisco, Rosemary Grill, Maru, Traktir, Kaiten Sushi Daichan, Pot, and the kebabs at West LA’s Glaat Kosher Market

Nicole Iizuka, Senior Producer, Popsugar

Night + Market always… Kobawoo, Escala, Cadet, Petty Cash, Tatsu, Stir Market, Jitlada, Chaya, Bay Cities, Gracias Madre, hanging out at Grand Central Market & anytime I’m craving uni – I thank god that Maruhide exists.

Farley Elliott, Senior Editor, Eater LA

Alimento, Sotto, Night + Market, Union, and forever and always the El Chato truck

Stan Lee, Eater LA

Ledlow: great brunch and one of the best croissants in L.A.

The Offalo

Sweetfin Poke, Howlin’ Ray’s Hot Chicken, Guerrilla Tacos (food trucks count!)

Stacey Sun, DineLA

Sun Nong Dan in Koreatown, Sotto (still the best pizza in L.A.), and Sugarfish, my weekly sushi spot.

Crystal Coser, Associate Editor, Eater LA

Luv2eat, Terrine, Myung Dong Kyoja, Rodded, Sugarfish, Pho Consomme

Lesley Bargar Suter, Food Editor, LA Magazine

-Pine & Crane. I’m not sure how I survived without them. All’Acqua. I’m there once a week at least as it’s in my hood and they treat my toddler like royalty. Sweetgreen – on the days after a big meal, when I can only stomach lettuce, these salads really are leagues better than everyone else’s.

Joshua Lurie, FoodGPS

I actually just wrote a story about 10 of My Regular Los Angeles Restaurants. Standbys
include Cassia, Gjusta, and Taste of Tehran.

Meghan McCarron, Associate Features Editor, Eater

I just moved to LA in August and have traveled a bunch since, so my standby list is still shaking out. That said: Guerrilla Tacos at Cognoscenti Coffee every Wednesday is a gift, and Father’s Office in the Helms complex is the perfect combination of eating, drinking, and atmosphere in our neck of the woods. I have also been to BS Taqueria four times since moving here, and I can’t wait to go back.

Matthew Kang, Editor, Eater LA

wrote about this here, but Phorage, Jun Won, Chengdu Taste, Night + Market, The Corner Door, B.S. Taqueria, Apple Pan, Tacos Tamix, and Tsujita.

KCRW Gets Our Italian Soda Recipe

January 5, 2016

Recipe: Union’s Pomegranate-Orange Italian Soda

Posted January 1, 2016 by Camellia Tse
Bruce Kalman picks up his pomegranates from JJ’s Lone Daughter Ranch

This week at the Santa Monica Farmers Market, we met up with Chef Bruce Kalman of Union in Pasadena and Knead & Co., his brand new pasta bar and market that’s slated to open in Downtown LA’s Grand Central Market on January 11.
Among other things, we found him shopping this week for pomegranates from JJ’s Lone Daughter Ranch. Combining the best of this season’s fruit, his sous chef, Cassy Pugh, and general manager, Francis Castagnetti, Jr., have come up with a freshly squeezed Pomegranate-Orange Italian Soda that is a must-try at Union.
While everyone might have his or her own technique for deseeding pomegranates, Bruce begins by slicing them in half. Then, holding one cut-half so that it’s facing down into a bowl, he taps the back of the pomegranate with a wooden spoon until the seeds fall directly into the bowl. Some suggest using a bowl of water to avoid staining your hands while gathering the seeds, but Bruce prefers not to. Instead he picks out the white pith so as not to lose any of the essential pomegranate oils. He then blends the arils in a Vitamix and strains the mixture through a cheesecloth-lined sieve, which he reduces to create a pomegranate syrup for the soda’s base.
Union’s Pomegranate-Orange Italian Soda
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Take a Gardening Class with Geri Miller of The Cooks Garden

January 4, 2016

Geri Miller of The Cooks Garden has been tending some beds for us in the Pasadena Community Gardens for a few months now, allowing us to harvest directly from our garden to your plate. And now Geri is offering a class to the public on an intro to organic gardening. Don’t miss this opportunity to learn from a local expert!
Click here to sign up!

Intro to Organic Gardening Basics

Join us to celebrate the beginning of the 2016 winter gardening season! We are opening the season with a gardening class on organic gardening basics taught by Master Gardener, Horticulturist and Union restaurant grower, Geri Miller.
This class will include:
~ HGEL Lecture on basic gardening techniques and edibles for the cool season including: Brief overview of soil management, planting strategies, fertilizing, pest/disease control
~ The Right Plant for the Right Place – What to plant in the cool season and where to plant it.
~ Attendees will also receive A FREE fall edible plant to add to your own garden And receive a 20% discount on Geri’s Book, A Guide to Vegetable Gardening in Southern California. A guided tour of the Union Restaurant beds will follow the class.
Saturday January 16, 2016 from 10:00 AM to 11:30 AM PST
The Pasadena Community Garden
721 So. Pasadena Ave.
Pasadena, CA 91105
Free street parking is available on So. Pasadena Ave. but get there early for the best spots! Limited parking is also available inside the garden.
FREE for PCG members. Non-PCG members are asked to make a suggested donation of $15 at the door payable to The Pasadena Community Garden. You must be registered to attend as seating is limited. Registration includes a LINK to the handout for attendees to view on IPad or printout & bring to class. The link will be emailed to you a couple of days prior to the class.
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Click here to order Geri’s book on Amazon.

Ring in the New Year with Union!

December 20, 2015


Chef Kalman on tomorrow’s Home & Family

July 14, 2015

Check out Hallmark’s Home & Family tomorrow at 10am Pacific Time to watch Chef Kalman make one of his signature dishes.
Check out Hallmark.com for their current list of shows and times.

HOME & FAMILY Weekdays 10a/9c

Coming Soon
Wednesday, July 15th, 2015
All New!
Actor, writer and producer Greg Poehler and costar Josephine Bornebusch (“Welcome to Sweden”) talk about the season premiere of their show; actress Beth Riesgraf (“Complications”) gives us a look at the upcoming season of her show; chef Bruce Kalman (“Chopped”) makes one of his signature dishes; Olympic gold medalist Janet Evans shares pool safety tips; great ideas to repurpose old children’s books; designer and author Lorna Jane Clarkson shares great ideas to keep you healthy and motived from her new book; DIY balloon art.