Meet the chef Q&A: Erik Van Kley
Like its sibling restaurant Le Pigeon, Little Bird Bistro in Portland, Ore., is a playground for adventurous palates. “We have whole roasted marrow bones, lots of foie gras, a charcuterie board with six items made in house, a lot of tongue and blood sausage,” explains executive chef Erik Van Kley. He shares his inspiration and preparation tips for his award-winning, dinner-for-two entrée, Whole Rabbit Porchetta, an ideal addition to the restaurant’s meat-centric menu.
Emerging Trends Fueled By Independent Restaurants
CHICAGO (September 27, 2011 - PR Newswire)—A new report released by Technomic examines the menus of 100 independent restaurants across the U.S to identify...