Arden
Day 3: 5-Course Playful PNW-Inspired Tasting Series
The name of this Pearl District eatery, so popular since its 2018 opening, is an allusion to the Arden of Shakespeare's As You Like It, a magical forest where anything can happen. Named to Eater's 2022, 2024, and 2024 List of Portland's "38 Essential Restaurants" (as well as their 2024 "Best Tasting Menus in PDX" List), Arden lives up to that name by being a a green delight, with loads of hanging plants, natural wines at the table, and an open kitchen where one can watch Chef Erik Van Kley at work. Chef Van Kley earned his stripes under Gabriel Rucker, James Beard "Best Chef: Northwest" Award-Winner, first at Little Bird, which the Oregonian named "Restaurant of the Year," and then at Le Pigeon, before opening his own restaurant, Taylor Railworks. At Arden, he celebrates seasonal produce, meats, and fish from local purveyors with dishes like burrata with squash, pear, pine nuts, and cider brown butter; chanterelle and potato pierogis with chive crème fraiche and burgundy truffles; trout with radishes, turnips, and puffed rice; and slow roasted pork shoulder with grits, prawns, clams, and crispy corn. The Bard himself once wrote, "I almost die for food, and let me have it!" He would be happy at Arden.
About the Host:
Erik Van Kley
Executive Chef
Hailing from Michigan, Chef Erik Van Kley entered his hometown's culinary scene in 1994 as a line cook. After graduating from the Arizona Culinary Institute, he moved to Portland, where he met his mentors: 2-time James Beard Award-winner Chef Gabriel Rucker and Chef Tommy Habetz of Portland’s Bunk Sandwich empire. Previous credits include Little Bird, Le Pigeon, and his own restaurant, Taylor Railworks.
The Lineup
Courses #1 - #4 will be served family-style. Course #5 will be individually-plated.
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Winter Citrus Salad
whipped goat cheese, marcona almond salsa macha, mint
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Brown Butter Squash
buratta, pears, pine nuts
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Jerk Chicken Ragu
goat cheese gnocchi, calabrian chiles, cashews
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McFarland Springs Trout
nước chấm infused butter, radishes, puffed rice
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Winter Fruits Panna Cotta
mugolio, candied pine nuts, mint
Arden
417 NW 10th Ave
Portland, OR 97209
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $85 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies except for those with garlic or allium allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
