Bruce Kalman, Bruce’s Prime Pickle Co.
Yes, he can pickle that. Having experimented “like a mad scientist” with making pickles at The Churchill, chef Bruce Kalman has made it his mission to pickle as much of the local, seasonal bounty as he can for Bruce’s Prime Pickle Co., which he launched after leaving the West Hollywood restaurant. Having seen a gap in the LA-based pickle market, he works closely with local farmers for produce, and uses Sparrow Lane vinegars from Modesto and Hepp’s pure ocean salt to make the delicious Garlic Dill Horsey Cukes, Cab Sweet Onions and a dynamite Chi-Town Giardinaire. “We keep it simple, yet inventive, and bring the flavor forward while keeping the veggies crisp,” he adds.
Other restaurateurs have taken notice too: the 15 Umami Burger locations in Southern California and the three Dog Haus locations are just some of the restaurants and hotels using Prime Pickle products. You can also buy the products at Farmshop in Brentwood, The Oaks Gourmet in Hollywood and The Silver Lake Cheese Store among other retail spots around town. Some forthcoming additions to the line include sweet pickle relish and a line of pickled items and brines for the bar. Kalman’s hopes move beyond the LA border and into other markets across the country. “We plan to make people smile, one pickle at a time.”