Chefs have been on the front lines of the fight to end childhood hunger for 30 years, giving freely of their time and talents on behalf of a mission they deeply believe in: making sure no child goes hungry. This week, meet Chef Bruce Kalman!
- How did you become involved with No Kid Hungry?
It’s been a progression. I started doing events and then saw how important and life-changing No Kid Hungry® is, so I chose to get more involved. I do a lot of the auction dinners as well as other events throughout the year and am the Chef Chair at this years’ Los Angeles Taste of the Nation on June 5.
- Why is ending childhood hunger important to you?
I think it’s a serious epidemic that will continue to get worse if not for the efforts of Share Our Strength®; the following generations are the key to the wellbeing of our nation. Not only should we work towards ending childhood hunger, but also educating children and families on how to cook good nutritious meals, how to grow fruits and vegetables and how to shop on a budget..
- How has hunger affected your life or community?
Working in this industry, through the efforts of the chef community acting as the catalyst by donating our time, efforts and products, we’re able to raise awareness in our local communities.
- Why did you become a chef? How long have you been cooking?
I’ve been cooking for 32 years. It started out as a job when I was 13 and it’s all I’ve ever done. I’ve always loved the camaraderie and working with ingredients. I’ve always felt a connection to cooking and food, and can’t imagine doing anything else.
- Which chefs have been influential in your career?
There’s a handful. David Burke and Paul Bartolotta have definitely helped shape how I look at food and how to put it together. I really admire Tom Colicchio who always has nice things to say; he’s always really positive. I really admire how his restaurants are so successful and run so well. I strive to have my restaurants be as successful as his.
- What is your most memorable experience in the kitchen?
The night that we opened Union in Pasadena. I still remember how that all went. I was so excited to finally have my own restaurant and it was such a big deal for me; I loved the energy of the whole thing.
- It’s getting hot! What are your favorite meals to stay cool in the summer?
Panzanella Salad, Chilled Soups, Simple Food, Arugula Salad with Fennel and Citrus. - Would you be interested in sharing a favorite recipe with us?
Of course! See below.
Bruce Kalman’s Wild Mushrooms & Polenta
Four servings
Polenta
Ingredients:
- 1 cup whole milk
- 1 cup whipping cream
- Salt and pepper, to taste
- ½ cup polenta
- 1 tablespoon unsalted butter
- ¼ cup Parmesan cheese (plus more, if desired)
Method:
- In a saucepot, combine the milk, cream and season with salt & pepper to taste, heat to simmer
- Slowly whisk in the polenta and reduce the heat to cook slowly
- Stir every 5 minutes to avoid burning on the bottom
- Cook for about 20-25 min until creamy
- Remove from hit and add butter and cheese then stir until incorporated, season with additional salt and pepper if needed.
For the Wild Mushrooms
Ingredients:
- 2 tablespoon butter, unsalted
- 4 tablespoon olive oil
- 1 tablespoon rosemary leaves, fresh
- 1 tablespoon sage leaves, fresh
- ¼ teaspoon red chili flakes
- 4 cup mixed wild mushrooms (maitake, oyster, chanterelle, cremini), cleaned and cut
- 2 ounces vegetable broth
- 2 tablespoons aged sherry vinegar
- 1 tablespoons black truffle butter ( otherwise mix unsalted butter with chopped canned or fresh black truffles)
- to season sea salt and freshly ground black pepper
Method:
- In a large skillet or sauté pan over medium heat, combine the butter, oil, herbs and chili flakes, until the butter begins to brown slightly; add the mushrooms and season with sea salt and freshly ground black pepper
- Mix together to coat all of the mushroom with the hot butter, and increase the temperature to high heat. Cook until all of the mushrooms are caramelized and cooked through, about 3-4 minutes
- Add the vegetable broth and remove the pan from the heat
- Add the vinegar and truffle butter and stir to incorporate
- Taste the mushrooms and adjust the seasoning
- Serve the mushrooms and sauce over the creamy polenta, and top with freshly grated Parmigiano-Reggiano
