First part of three parts, please click hyperlink at bottom to continue to the next part
He sings. He plays guitar. Though when Chef Bruce Kalman talks about “Rustic Elegance”, he’s discussing his cooking, not the name of the band he had, with his brother on drums that once opened for Meat Loaf.
Like his music mixes bold sounds from artists such as Pearl Jam and Stain’d, Kalman’s bold approach to flavors mixes and masters what he has learned “jamming” in the kitchens of rock ‘n’ roll star chef mentors like chefs Paul Bartolotta and David Burke. This bold approach to flavors, as well as his ability to manage kitchens, is also the culmination of a long back and cross country tour that recently ended up in Los Angeles in 2010, and now most recently at The Churchill since last September. Here in residency, with his tatted arms, Kalman is changing the perception of The Churchill from that of just a bar to a leading Los Angeles culinary destination.
As part of this effort to change perceptions, this week at “this is not a pop-up”, Kalman is offering a five course menu featuring his hand made pastas. Kalman boldly declares, "Fresh pasta, to me, is as handcrafted as food can get. It is my true passion in cooking, because of its simplistic nature and its tenacious character, the possibilities of combinations of flavors, fillings, etc. is endless."
Though more never ending, than endless, Kalman’s culinary tour began at the early age of thirteen, when his music teacher father got him his first gig with his brother and sister working at his father’s friend’s pizzeria in Jersey. At this venue for the first year, Kalman cooked; in year two, he threw New York style pizza pies while going to school and playing in his band.
This was just the beginning on Kalman’s long and winding road.
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