I will be cooking for the James Beard Foundation in Missoula tomorrow night, Friday 10/16. It’s an honor to be a part of such a great group of chefs in Montana on the JB Celebrity Chef tour.
I’ll be cooking for tonight’s “No Kid Hungry Dinner” which features a reception, cocktails, dinner and a live auction. Other great chefs tonight including Kris Morningstar from Terrine and Cyrille Pannier from Four Seasons.
Thank you to everyone who came out to my new band, Foie Grock’s first show. We had a great time and look forward to playing out again. We were also written up in LA Magazine and you can read the full article below.
We’ve donated the proceeds from the show to our friend Flower and encourage you to help out if you can. Click here to donate in any amount.
Stay tuned for future dates and click here to see a clip from the show.
Duff Goldman, Bruce Kalman, and a few other culinarians start their journey towards rock stardom
For years we’ve said that chefs are the new rock stars. Now, two high-profile local chefs—Duff Goldman, from Charm City Cakes West and Food Network’s Ace of Cakes, and Bruce Kalman, from Union and soon-to-open Knead and Co Pasta Bar—are putting that theory to the test. They’re trying to be actual rock stars—like, with guitars and bright lights and everything. The two started “LA’s #1 chef-led alternative rock cover band,” and it’s called Foie Grock. Because of course it is.
“We tossed around a lot of names,” Kalman says. “Bread Zeppelin. Meatshop Boys. A Flock of Meatballs. Oreo Speedwagon. Limp Brisket.” The food-music puns are endless.
It makes sense, really. A kitchen crew is like a band on so many levels; words like rhythm, harmony, lead, and backup can be used for both. People need to gel in the kitchen, flavors meld on the plate, and it all has to come out pleasing the general public. “I think the bass is like the salt in any dish. The bass brings all the other sounds together. The bass is bridge between rhythm and harmony. It’s the midway point between the drums and the guitar,” says Goldman, who plays bass in the group. He goes on to equate the drums with the protein, the piece everything else is built upon, and the guitar is the sauce. “The bass and the drums make the meat of the dish taste meaty, the guitar gives it the FLAVOR.”
Foie Grock came together rather, um, organically. Kalman and Goldman were standing next to each other at an event, and someone told them they looked like they were in a band. “Well I do sing and play guitar,” Kalman said. “And I play bass,” Goldman replied. And there you have it—magic.
Along with Kalman on lead guitar and vocals and Goldman on bass, the rest of the band includes a few others in the local food world, even if tangentially. Drummer Francis Castagnetti is general manager at Union in Pasadena, and guitarist Ben Offenberg works for Resy, the reservation app. Only Jeff Liffman, who plays keyboards and sings back up vocals, is the professional musician. But he’s a “serious eater” the others say.
Before, or most likely while, the two chefs were coming up in the ranks, both have played instruments for years, even publicly. “I played in a Jersey rock band for awhile,” Kalman says. “We opened for Meatloaf!” Goldman has a more storied past on stage with several Baltimore bands: Big Mama Cotton Crotch; the “post-rock” soihadto; Danger Ice, a psychobilly Elvis cover band; and Two Day Romance, an Emo band that “almost got signed by Sony,” he says. “Thank God we didn’t or I wouldn’t be cooking today.” Two of Goldman’s bands included other chefs he worked with at the time.
“Kitchens and bands are just groups of talented sociopathic individuals all trying to coexist and work towards a common goal. If one guy isn’t doing their job, then the whole group is affected,” Goldman says. “Also, they’re both jobs that you don’t make a lot of money doing, they both have long hours and require years and years of training, and they are both incredibly difficult to get right. They are both jobs that you have to love with deepest part of your soul in order to succeed.”
The group performs hits from bands like Alice in Chains, Pearl Jam, Animals, Foo Fighters, and Black Crows. “Covers, so everyone can sing along, and mostly stuff we listened to in high school and college,” Goldman adds. “The band really wants to play “Lighting Crashes” by Live, but I kinda hate that song.”
You can catch Foie Grock’s first public appearance this week, on Thursday, October 1, at Room 5 in West Hollywood. Tickets are $10 (get them here), which is cheaper than anything you’ll eat at either chef’s spots. Proceeds from this performance will help a friend and fellow Union manager recently diagnosed with cancer cover medical costs for her treatment (find more info on their Gofundme page). As for when they’ll play next, Kalman says as much as they can. “It just all depends on our busy schedules.” Rock and roll, people. Rock. And. Roll.
Check out this LA Magazine feature on my upcoming cooking class “Preserving Summer” with Hedy Goldsmith which is happening tomorrow (9/24). Seats are still available. Click here to reserve today!
The chefs will demonstrate techniques for preparing and jarring their signature dishes to benefit Common Threads
September 22, 2015 — Valentina Silva
“I wish that I grew up in a household where I was taught nutrition and basic cooking technique,” says Bruce Kalman.
The chef, who opened Union in Pasadena last year and is set to debut Knead & Co. Pasta Bar + Market in Grand Central Market later this year, is making up for lost time by schooling a new generation on food-savvy practices through Common Threads. The organization, which currently operates in Chicago, Washington D.C., Miami, and here in Los Angeles, provides hands-on cooking classes from professional chefs to low-income children and their families with the aim of helping to foster healthier lifestyles in underserved communities.
“I believe that teaching the next generation back-to-basics food preparation—pickling, canning, etc.—and equipping them with fundamental skills makes cooking fun and not so intimidating,” says Kalman. “Ultimately, organizations like Common Threads are so important because they provide a platform for chefs like myself to educate kids on sustainability and how to make the best use of what is available to them and waste nothing.”
This Thursday, the rest of us can get in on the learning, too. Kalman, along with James Beard Awards-nominated pastry chef Hedy Goldsmith (formerly of Michael’s Genuine Food & Drink in Miami) and Common Threads instructor/ambassador Chef Lovely, will be hosting a class called Preserving Summer. Putting the focus on reducing food waste and increasing nutrition, the one-night course will cover simple pasta sauce preparation and jarring. Plus—and if you’ve ever had it then you know this is big—a demo on how to make Kalman’s delicious pickled giardiniere. Goldsmith will show guests how to pickle stone fruit as well as make a strawberry basil consommé and meyer lemon confit.
Even better is that attendees will get to enjoy the sauce served with Kalman’s housemade spelt cavatelli, giardiniere with fresh bread and butter, and all of Goldsmith’s desserts.
Tickets are $90. All proceeds go to Common Threads.
Preserving Summer will take place this Thursday, September 24 at New School of Cooking, 8690 W Washington Blvd, Culver City, 310-842-9702. Class begins at 6:30 pm. Register online at www.newschoolofcooking.com.
Join me and Hedy Goldsmith for a very special cooking class where we’ll teach you how to use your food scraps to can, preserve and pickle.
Common Threads presents Preserving Summer with Bruce Kalman and Hedy Goldsmith, a recreational cooking class hosted at New School of Cooking, 8690 Washington Blvd., Culver City, CA 90232, on Thursday, September 24th starting at 6:45pm.
Bruce Kalman will share how to preserve the best of summer and minimize food waste by making and jarring a simple pasta sauce with ripe tomatoes. Additionally he’ll do a quick pickling demo. Guests will enjoy his handmade spelt cavatelli with the pasta sauce, and his giardinere pickles with bread and cultured butter. Hedy Goldsmith will demo a panna cotta dessert with preserved fruit and candied lemon again demonstrating how to minimize food waste.
Tickets Cost $90/person, CLICK HERE to purchase. Class size is limited to 30 people.
Tune in on Thursday, October 8th @ 10/9C to the <a href=”http://www.foodnetwork.com/shows/beat-bobby-flay/600-series/settling-the-score.html?soc=socialsharingfb&oc=linkback” target=”_blank”>Food Network</a> to watch me take on Bobby Flay for a rematch!
<strong>Settling the Score</strong>
Silent assassin Bruce Kalman has unfinished business to attend to, while young hot-shot Jordan Andino is out to prove he’s come a long way since his last match with Bobby Flay. The chef who faces Bobby hopes that having Food Network stars Sunny Anderson and Jeff Mauro in his corner will be enough to earn the redemption he seeks. (Episode: BY0602H)
I’ll be cooking this weekend for the LA Loves Alex’s Lemonade annual fundraising event to raise money for the eradication of childhood cancer. Please join me and over a hundred other chefs, vintners and mixologists this Saturday, September 12, 12pm–4pm (Program will start at 1:30pm) in Royce Quad @ the University of California Los Angeles, CA 90095.
To celebrate the upcoming event, I’ll be taking over their Instagram account tomorrow Thursday (9/10/15) all day! Join me here for the fun!
Decadent and delicious, L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists from across the country to Los Angeles to lend their support to ALSF and the fight against childhood cancer. Join us!
Each chef and mixologist prepares a signature dish for guests to sample. Guests have the opportunity to taste incredible fare and meet and even chat with the chefs who prepared it.
L.A. Loves Alex’s Lemonade is hosted by Chef Suzanne Goin and business partner Caroline Styne (Lucques, AOC, Tavern) along with Chef David Lentz (The Hungry Cat). The event has raised over $2.2 million to fund childhood cancer research, raising more than $700,000 at the 2014 event alone.
John Besh (New Orleans, LA) – Besh Restaurant Group
Chris Bianco (Phoenix, AZ) – Pizzeria Bianco, Pane Bianco, Bar Bianco
Micah Camden and Katie Poppe (Los Angeles, CA) – Blue Star Donuts
Roy Choi (Los Angeles, CA) – Kogi BBQ
Michael Cimarusti & Tristan Aitchinson (Los Angeles, CA) – Connie & Ted’s, Providence
Scott Conant & Freddy Vargas (Los Angeles, CA) – Scarpetta
Dominique Crenn (San Francisco, CA) – Atelier Crenn
Giada De Laurentiis (Las Vegas, NV) – Giada Vegas
Eva Ein (Los Angeles, CA) – McConnell’s Fine Ice Creams
Ray England & Shannon Swindle (Los Angeles, CA) – craft
Tony Esnault (Los Angeles, CA)- Church & State Bistro
Susan Feniger (Los Angeles, CA) – Mud Hen Tavern
Michael Fiorelli & Rebecca Merhej – (Los Angeles, CA) – Love & Salt
Benjamin Ford (Los Angeles, CA) – Ford’s Filling Station
Jeremy Fox (Los Angeles, CA) – Rustic Canyon Wine Bar and Seasonal Kitchen
Neal Fraser (Los Angeles, CA) – redbird, BLD, ICDC, Fritzi dog
Ray Garcia (Los Angeles, CA) – Broken Spanish
Suzanne Goin & Amy Deaderick (Los Angeles, CA) – Lucques, Tavern
Hedy Goldsmith (Los Angeles, CA) – Sweet Hedy, Inc.
Valerie Gordon (Los Angeles, CA) – Valerie Confections
Cosmo Goss (Chicago, IL)- The Publican
Jonathan Grahm (Los Angeles, CA) – Compartés Chocolatier
Lauren Herman (Los Angeles, CA) – a.o.c.
Maria Hines (Seattle, WA) – Tilth, Golden Beetle, Agrodolce
Bruce Kalman (Los Angeles, CA) – Union, Amano Pasta Bar & Market
Anthony Keene (Los Angeles, CA)- The London West Hollywood
Brandon Kida (Los Angeles, CA) – Hinoki and the Bird
Adam Perry Lang (New York, NY + Los Angeles, CA) – Serious BBQ
Ludo Lefebvre (Los Angeles, CA) – Trois Mec
David LeFevre (Manhattan Beach, CA) – Manhattan Beach Post, Fishing with Dynamite, The Arthur J
David Lentz (Los Angeles, CA) – The Hungry Cat
Donald Link (New Orleans, LA) – peche, Herbsaint, Cochan, Cochan, Butcher
Jenn Louis (Portland, OR) – Lincoln Restaurant, Sunshine Tavern
Tyler Malek (Los Angeles, CA) – Salt & Straw
Mary Sue Milliken (Los Angeles, CA) – Border Grill
Zoe Nathan (Los Angeles, CA) – Huckleberry Café and Bakery
Nancy Oakes & Dana Younkin (San Francisco, CA) – Boulevard Restaurant
Lanchlan Mackinnon-Patterson (Boulder, CO) – Frasca Food & Wine
Chris Phelps & Zak Walters (Los Angeles, CA)- Salt’s Cure
Steve Samson (Los Angeles, CA) – Sotto
Michael Schwartz (Miami, FL) – Michael’s Genuine Food & Drink, The Cyprus, Harry’s Pizzeria
Mindy Segal (Chicago, IL) – Hot Chocolate
Nancy Silverton (Los Angeles, CA) – Mozza Restaurant Group
Jonathan Sundstrom (Seattle, WA) – Lark, Bitter/Raw, Slab Sandwiches & Pie
Suzanne Tracht (Los Angeles, CA) – Jar
Marc Vetri & Jeff Michaud (Philadelphia, PA) – Vetri
Michael Voltaggio (Los Angeles, CA) – ink
Rocco Whalen (Cleveland, OH) – Fahrenheit Charlotte
Jason Winters (Los Angeles, CA) – Urban Pie
Kris Yenbamroong (Los Angeles, CA)- Night + Market
Johnny Yoo (Los Angeles, CA) – A-Frame
Shiho Yoshikawa (Santa Monica, CA) – Sweet Rose Creamery
Eric Alperin (Los Angeles, CA) – The Varnish
Neal Bodenheimer (New Orleans, LA)- Cure
Dona Bridges (Los Angeles, CA) – The Hungry Cat
Martin Daraz (Los Angeles, CA) – Highland Park
Beau du Bois (Los Angeles, CA) – The Corner Door
Jeremy Lake (Buellton, CA) – Ascendant Spirits
Christiaan Rollich & Ignatio Murillo (Los Angeles, CA)- Lucques , a.o.c., Tavern
Marcos Tello & Aidan Demarest (Santa Monica, CA) – El Silencio
Matt Ahern – Next Generation Wine Co.
Anthony Anselmi – The Rare Wine Co.
Michael Bassler – North Berkley Wine
John Bigelow – Indie Wineries
Jeff Boyer – Paul Hobbs Wines
Brittany Carlisi – Indigenous Selections
Amy Christine – Holus Bolus
Randy Clement – Silverlake Wine, Everson Royce, Silverlake Wine Arts District
Gregory Condes – Gregory Condes Wines
Tom Donegan- Hudson Wine
Patrick Dorsey – Langdon-Shiverick
Jamie Edlin – Hollywood and Wine
Jeff Fischer – Habit
Keith Fox – Grapevine Wine Co.
Dan Fredman – Trombetta Family Wines
Sandy Garber – Garber & Co., A Wine Company
Steve Greer – Springboard Wine Company
Christina Hammond – Red Car Wine Co.
Gray Hartley & Frank Ostini – Hitching Post Wines
Jared Heber – Quality Wine
Tom Hunter- Revel Wine
Kimberly Jones- Kimberly Jones Selections
Christopher Keller – Emanuel Tres Wines
Joshua Klapper – La Fenetre Wines
Raphael Knapp- Return to Terrior- natural wines
Jim Knight – The Winehouse
Claude Koeberle – Soliste Winery
Seth Kunin – Kunin Wines
Rick Margaritov – George Wine Co.
Andrew Marini – SCRIBE Winery, Sonoma, CA
Chad Melville – Melville Winery, Samsara
Roger Morrison – Jardesca
Rajat Parr- Domaine de la Cote, Seven Springs, Sandhi
Eric Railsback – Lieu Dit Winery
Patti Rogers – Martian Ranch & Vineyard, Los Alamos, CA
Josh Rosenstein – Hoxie Spritzer
Hope Shiverick – The Henry Wine Group
Tracey and John Skupny – Lang & Reed Wine Company
Ernst Storm- Storm Wines
Katherine Strange – Strange Wines
Bobby Stuckey – Scarpetta Wine
Alexander Stuempfig – European Cellars
Rebecca Taggart – Kermit Lynch Wine Merchant
Cindy Wenzlau – Wenzlau Vineyard
Drake Whitcraft – Whitcraft Winery
David Wiater – Cellar Door Wine Selections
Justin Willett – Tyler Winery
It’s going to be an amazing event this Saturday at The Taste. Come out and eat with us as we discuss something dear to my heart, seasonal cooking. Details can be found below or at this link.
FIELD TO FORK
SATURDAY, SEPTEMBER 5
11 A.M. – 2 P.M.
The city’s best eats are in season
Indulge in the bounty of California with an afternoon inspired by locally sourced ingredients and the pleasures of seasonal cooking. Leading L.A. chefs specializing in fresh-focused dishes will share their techniques and offer tastes.
Join me this weekend for a special event lunch as a part of the 5th annual Food & Wine Event. Friday 8/28 12:00pm – 2:30pm @ Union. Space is limited, so reserve your tickets today! Details after the jump.
Cuisine and culture collide this August 22-25 as the Los Angeles Food & Wine Festival brings some of the most celebrated culinary talent in the country together for a four day, city-wide, epicurean extravaganza. The weekend’s festivities offer guests the chance to sample the cuisines and products from some of the most prominent epicurean influencers, while enjoying the sights and sounds of the entertainment industry’s brightest talents during live culinary demonstrations, world-class wine and spirit tastings, strolling marquee events, one-of-a-kind lunches, two Lexus Grand Tastings, book signings, after parties and much more.
Now in its fifth year, the Los Angeles Food & Wine Festival is a four-day epicurean event showcasing the finest in food and drink culture throughout Los Angeles, and culinary personalities from throughout the country. – Average Socialite
Friday 8/28 12:00pm – 2:30pm
Chef Bruce Kalman’s Union Restaurant in Pasadena describes itself as a “an intimate neighborhood restaurant that brings the farmer and guest together to celebrate the simplicity of ingredients.” Dallas , Texas Chef John Tesar, of Knife, is known for being “Committed to using the finest quality ingredients with true Texas roots and making all of their pasta in-house” , just as Chef Kalman does at Union. A more synergistic duo in the kitchen you’ll not find and both of them are nothing but fun, fun, fun as well.
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more about Chef Bruce Kalman
more about Chef Bruce Kalman
- PastaBar + Market (coming soon)