16 Power Players of LA’s Dining and Drinking Scene

by Lesley Balla

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.


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