Chef Q & A: Adam Sappington

Plated talks with Country Cat chef Adam Sappington.

By Kaitlyn Evans September 9, 2009

adam sappington

Adam Sappington—former Wildwood chef, current chef and owner at Southeast Portland’s American-inspired restaurant The Country Cat, native Midwesterner, and fervent overall wearer—gives us a quick rundown of the foods and places that inspire him.

1) Where did you enjoy your last great meal, and what was it?

A.O.C. in Los Angeles. We had a series of small plates that were paired perfectly with wine.

2) What is the most underrated ingredient and how do you use it?

Dried herbs and spices. I use them for our fried chicken, sausages, & croutons.

3) Oregon is famous for coffee, beer, and, in your opinion, what else?

Locally sourced premium products like meat, produce, and fish.

4) If you could spend a week in anyone’s kitchen, whose would it be?

Edna Lewis or David Tanis.

5) It’s 2 a.m. and you’re starving. Where do you turn?

Trader Joe’s Margherita Pizza in my freezer with added sliced sausages that are in my fridge.

Click here for more on Sappington.

Filed under
Show Comments