The first of four articles featuring dishes that will be on Chef Bruce Kalman's menu as part of "this is not a pop-up" located at Square One Diner in Silverlake on Thursday, January 31st through Sunday, February 3rd.
This five course menu will feature Chef Kalman's hand made pastas. According to Kalman,
"Fresh pasta, to me, is as handcrafted as food can get. It is my true passion in cooking, because of its simplistic nature and it’s tenacious character. The possibilities of combinations of flavors, fillings, etc. is endless."
Chef Kalman is the executive chef at The Churchill, one of Los Angeles many wonderful dining destinations.
Inspiration – comes from a trip to Florence, eating a local Osteria, “Aquacotta”, and Chef Bruce Kalman had a wild mushroom ravioli that was incredibly simple and flavorful. He made this dish, overall, to pack a punch of flavor, yet still keeping it light
Prep, Cooking and Plating – a lot of handy work goes into this dish – the wild mushroom filling is made with wood roasted wild mushrooms, smoked (house made) ricotta cheese, and fresh herb, encased in a porcini pasta dough. Served with a parmesan broth made simply by steeping parmigiano-reggiano cheese rinds in vegetable stock for a couple of hours, and crispy breaded balls of smoked ricotta cheese. Roasted chestnuts and maitake mushrooms, and fresh herbs from the market garnish the dish
Menu – this is a dish that has morphed from a pasta dish Chef Kalman made for New Year’s Eve this past year at The Churchill
To learn more about "this is not a pop-up" stayed tuned for a detailed profile coming soon. Please also follow this group on twitter @thisisnotapopup
To make reservations, please email firstname.lastname@example.org or call (323) 451-1767
To learn about all "this is not a pop-up" events click HERE.
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