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Chef Kalman Cooking at Tehachapi Grain Event

February 8, 2016

Superba F+B Celebrity Chef Dinner Benefitting Tehachapi Grain Project

You can buy tickets at this link.


Come join us on February 23rd for an unparalleled culinary feast! You will enjoy a seven course meal prepared by LA’s finest chefs. Every ticket sold will benefit the efforts of the Tehachapi Grain Project. The Tehachapi Heritage Grain Project‘s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten. It’s good for you and the environment. Be a part of the revolution, help make California golden again!

Tuesday, February 23, 2016 from 6:00 PM to 9:00 PM (PST)
Superba Food + Bread – 1900 S Lincoln Blvd. Los Angeles, CA 90291

About the Tehachapi Heritage Grain Project

The Tehachapi Heritage Grain Project’s aim is to preserve and grow
heritage organic grains which are naturally drought tolerant and low in gluten.

intro tehachapi grain project

Springtime sun and winter rain
Grows our California grain
Wheat and barley, oats and rye,
Turns gold beneath the summer sky.

Welcome! Thank you for your interest in our ongoing efforts to grow heirloom grains in Southern California.

Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.

However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. We are trying to bring back many different types of heirloom grains, and we need your help to purchase equipment necessary for harvesting, cleaning and storing the ripened grain.

Be part of the movement to restore some of California’s rich grain-growing heritage, and help us cultivate beautiful, healthy, non-GMO grains for home cooks, chefs, bakers, and brewers.

Thank you for your help and support!


Celebrate Valentine’s Day with Union!

February 4, 2016

Looking for something really nice to do on Valentine’s Day? We’ve got a special menu planned that’s sure to make your valentine fall in love. And let our servers pair the perfect wine for you. Our Wine Director, George Pitsironis has curated some of the best, sustainably grown, organic wines in the country. It’s sure to be a night you won’t forget, so reserve your table now as seats for the evening are limited.

Valentine’s Day Menu

BREAD & GIARDINIERE, house made cultured butter, Hepp’s sea salt (7.)
PORK MEATBALLS, San Marzano tomato, caper berries, lardo, chile (15.)
HOUSEMADE STRACCIATELLA, roasted garlic, crostini (14.)
HOPE RANCH MUSSELS, guanciale, burnt semolina grandine, pan con tomate (24.)
COTECHINO SAUSAGE, beluga lentils, soft poached egg*, Black winter truffle (22.)
WILD MUSHROOMS, G&T polenta, Pedro Ximenez sherry vinegar, sage, rosemary (15.)
SHAVED FENNEL SALAD, arugula,grapefruit,house made ricotta, fennel top sorbet (16.)
BROCCOLI DI CICCIO, garlic, chile, Meyer lemon (13.)
BRAISED WEISER FARMS COLLARDS, peruano beans, San Marzano tomato, guanciale (12.)
CAULIFLOWER “agro dolce”, golden raisins,candied garlic, capers (14.)
SPAGHETTI ALLA CHITARRA, San Marzano tomato, garlic, fresno chile (17.)
TAGLIATELLE, pork ragu, Parmigiano-Reggiano, gremolata (18.)
SQUID INK GARGANELLI, Maine lobster, fennel, meyer lemon, truffle butter (24.)
PORCINI LASAGNETTE, golden chanterelles, rosemary, Parmigiano-Reggiano (23.)
POTATO LEEK MEZZA LUNA, Parmigiano-Reggiano, walnut pesto (18.)
FUSILLI, pork fennel sausage, spigarello, Pecorino-Romano (18.)
BUCATINI CACIO E PEPE, Pecorino-Romano, black pepper, 63° egg* (17.)
PORCHETTA, Weiser Farms potatoes, salsa verde *limited availability (29.)
HALIBUT (North Channel Islands, CA)orzo, sunchokes, maitake mushrooms (36.)
STRACOTTO, Niman Ranch beef short rib, salt pork, barley risotto, gremolata (38.)
OIL POACHED SANTA BARBARA SPOT PRAWNS, passmore ranch caviar, fennel pannacotta (19.)
SANTA BARBARA SQUID, peruano beans, preserved meyer lemon (18.)
BROILED SPINY LOBSTER, uni butter, gremolata, braised greens and beans (100.)
MARIN SUN FARMS (POSSIBLY NIMAN RANCH) BEEF PORTERHOUSE for 2, mustard-tarragon butter, polenta, marrow toast (80.)

Dan Rebelo: Union’s new Chef de Cuisine

February 3, 2016

As Chef Kalman launches his newest venue with Marie Petulla, Knead & Co. Pasta Bar + Market at Grand Central Market, someone has to take the helm in Pasadena to keep the porchetta coming.
Dan Rebelo is the man Chef Kalman trusts to take over the kitchen at Union while he’s working downtown. We sat down and chatted with Dan to learn something about the man who’s been chosen to fill these very large shoes.
When did you start working for Union?
I started working at Union in February of 2015 as a line cook. I saw a post on Instagram saying Chef Kalman was looking for people and I just applied.
Before I came to California and started cooking here, (Union) I lived on the East coast where I worked in a couple of restaurants that focused on Spanish cuisine. My parents are both Portuguese and so Portuguese and Spanish cuisines are my real specialties. And before that I graduated from culinary school in 2004.
How does it feel to be in charge at Union?
Union is a train that just keeps going. All I have to do is keep it on the rails.
Will you have a hand in the menu?
Just a little at first. Everything goes through Chef Kalman. I recently added a crostone to the menu, with cannellini bean puree, Ventura sardines, pickled shallot and wood sorrel. And I’m looking forward to testing out some lamb, but that’s a little ways off still.
What are you excited about in the near future?
I’m really looking forward to spring at the market. It’s a great time for produce. And I’m collaborating with Chef Kalman on a special Valentine’s Dinner menu which we will be releasing details on soon.
How is it cooking with fresh produce from the Pasadena garden boxes?

Great. Right now we’re using fresh harvested cauliflower, broccoli, their leaves and lots of fava bean leaves. We’re also meeting with Geri of The Cooks Garden by HGEL to plan out what to plant for the new upcoming season.

Chef Kalman Cooking for Taste of the Nation

January 26, 2016

Chef Kalman will be cooking up tastes again this year for Taste of the Nation to benefit the wonderful organization working to end childhood hunger, No Kid Hungry. Full details and a link to tickets below.
Form header

You can purchase tickets for Taste of the Nation at this link.

From the No Kid Hungry website:
Our Priority: End Child Hunger in America
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.
What we do:
The No Kid Hungry campaign connects kids in need with nutritious food and teaches their families how to cook healthy, affordable meals. The campaign also engages the public to make ending child hunger a national priority.
How we do it:
We’re working to end child hunger in America by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.
Los Angeles’ Taste of the Nation for No Kid Hungry
DATE: June 5, 2016
VIP: 12:30pm-4:00pm
General Admission: 1:00pm-4:00pm
Media Park in Culver City
9070 Venice Blvd.
Culver City, California 90232
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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.

Chef Kalman Judges for LINE competition

January 20, 2016

Happening this Saturday, Chef Kalman will be judging for The Line Agency’s “LA Rising Star” Chef competition.

Tickets are available to the public at this link.

All other information is below.


Elizabeth McCoy
Sashimi-grade ahi tuna poke marinated in red miso-ginger, wasabi “hummus”, served atop a Togarashi-spiced fresh baked lavosh cracker.
Farfalle Seppia Di Neri, pickled eggplant caponata, Sicilian white wine sausage flecks, fennel fronds, toasted pine nuts.
Marcos Guillen
Charred beets with pea shoots, hazelnuts, sherry, avocado and pancetta cream.
Braised duck thighs with bruleed blood orange, pickled kumquats, chipotle, and arugula.
Johnny Palomino
Scallop ceviche, serrano, avocado, jicama and radish
Lamb belly braise, aioli, peas and apple

Chef Kalman revisits Hallmark Channel’s Home & Family

January 19, 2016

Chef Kalman returned to Hallmark’s Home and Family yesterday showing everyone how to make homemade baked ziti. Did you miss the episode? No problem, see the full segment, pics from his visit, and get the full recipe below.

(Chef Bruce Kalman shows you how to cook up this Italian favorite.)


A recipe from Chef Bruce Kalman of Pasadena’s Union restaurant.

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Directions for Sauce

1. In a medium size sauté pan, heat the oil, garlic and chili together over medium heat; cook until the garlic is translucent, about 3 minutes
2. In a plastic container, combine the cooked garlic and chili with the remaining ingredients; using a whisk, mix together well
3. Reserve the sauce

Directions for Baked Ziti

1. Preheat the oven to 400F
2. In a large mixing bowl, combine the cooked pasta, 3 C of the sauce, half of the mozzarella and half of the Parmigiano; mix together well
3. Transfer the mixture to a baking dish and top with the remaining sauce and cheeses, spread the cheese completely from edge to edge
4. Place the pan on the center rack of the oven and bake until hot through and the cheese is nicely caramelized (lots of brown spots throughout)
5. Remove from the oven and grate some more Parmigiano-Reggiano over the top (for good measure!)
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Union Participating in LA Mag’s “Best New Restaurants 2016 Celebration”

January 12, 2016

We’re excited to participate in this year’s celebration!  You can find all details and the link to tickets here or below.




Best New Restaurants 2016 Celebration

Join Los Angeles magazine for the annual Best New Restaurants event. Celebrate the Best New Restaurants of 2015 featured in the January issue as well as past honorees. The evening of culinary excellence will include gourmet tastings from the honored chefs at The Bellwether, Birch, Broken Spanish, Cassia, Faith & Flower, Jon & Vinny’s, Le Comptoir, Love & Salt, Redbird, Terrine, and Union, handcrafted Bombay Sapphire cocktails, beer, wine and live music.

Wednesday, January 20, 2016
7-9 p.m.

440 Seaton
440 Seaton Street, Los Angeles
(Arts District DTLA)

 *Must be 21 years or older. Tickets will not be sold at the door.

Purchase Your Ticket Today

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!