The Country Cat: Media, Awards & Accolades

"Next, we raced over to the holy temple of domestic charcuterie Olympic Provisions SE for a dinner that tempt even the most devout vegetarian into going H.A.M. This was a sort of Yalta Conference between three of the country's Meat Heads of State: Chicago's Paul Kahan (avec, Blackbird), Adam Sappington (The Country Cat) and Elias Cairo (Olympic Provisions). What sort of fantastical meat are we talking about? LAMBCHETTA, for starters. Yep, that's lamb rolled porchetta-style. No big deal."

“They do the impossible: They make light of old-time American
farm food.”
“Extraordinarily good cinnamon rolls and a pecan spoon bread that practically levitates off the plate.”
“Ubercrispskinned, succulent, skillet-fried chicken that his German great grandmother used to make for inmates at the Vienna, Missouri, jail.”

Press contact:
Carrie Welch
carrie@littlegreenpickle.com
917.846.3599

Cook the Cow | Week 5: Broil Full-Flavored Tri-Tip
“An amazing chef and butcher, Chef Sappington marinates his tri-tip in a Dijon and hazelnut coating for at least three hours before cooking .”

Chef Feature: “Adam Sappington, chef, owner and butcher at the Country Cat, pursues next goal”
Diner: “This is a generous restaurant on every level - flavors, portions and spirit.”
“Best Bites” for Heritage Burger and Whole Hog
“The sort of from-scratch approach you find in the best home kitchens .”

“Best Brunch” award winner
“Eating here is the best way to incorporate fried chicken into your morning routine.”
Best Restaurants 2011: Maximal Meat
“Adam Sappington is evangelical in matters of meat and a master of American vernacular cooking – somewhere between a nose-to-tail preacher and a Southern granny.”

“After a day of hiking or swimming, Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons .”