Artslandia at the Performance: Portland Playhouse Nov/Dec 2014 | Page 73

DRAMATIC DISHES LITTLE BIRD BISTRO YIELDS 6 TO 8 SERVINGS PORTLAND, OREGON CASSOULET EXECUTIVE CHEF ERIK VAN KLEY Erik Van Kley is the executive chef at Little Bird Bistro in Portland, Oregon and has been working with acclaimed chef Gabe Rucker at restaurants Le Pigeon and Little Bird since 2005. A native of Grand Rapids, Michigan, Van Kley entered the culinary circuit in 1994 as a line cook in his lakeside hometown. He worked his way up to an executive chef position within seven years of starting his career and then moved to Scottsdale, Arizona to continue his culinary pursuits. After two years of working in kitchens in Arizona and 10 years of professional cooking, Van Kley decided to attend culinary school. Upon graduating, he set his sights on Portland, Oregon, noting that it was on the cutting edge of good culture. In 2005, Van Kley began working at the Gotham Building and Tavern where he met future colleague Gabe Rucker. Van Kley INGREDIENTS and Rucker worked together at the celebrated 6-8 pieces roasted pork belly Gotham as well as at Portland’s acclaimed Nos6-8 fresh garlic sausages trana. When Rucker left to begin working at 6-8 confit duck legs Le Pigeon, he recruited Van Kley to join him bread crumbs and the duo have been working together ever since. BEANS “ 4 cups great northern white beans 3 yellow onions, julienned 6 large carrots, cut into ¼-inch rounds 2 tablespoons tomato paste 2 tablespoons roasted garlic puree 1 sachet filled with 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 2 fresh bay leaves, 1 tablespoon black peppercorns and 6 crushed fresh cloves Pork, duck, or chicken stock to cover Salt to taste Food can be taken seriously without taking yourself too seriously. Van Kley worked as the sous chef at Le Pigeon until =