James Beard Foundation Awards

  • Adam Sappington semi-finalist nomination for 2012, 2013 and 2014: Best Chef Northwest

Food Network

Time Magazine’s Josh Ozersky

Esquire's Knife Fight

The Oregonian

Sunset Magazine

  • “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.”     

Press contact:

Carrie Welch

Bon Appétit

  • "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."

Eater National


  • “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.”

Portland Monthly

Willamette Week

  • Restaurant Guide 2008-2012: Our 100 Favorite Restaurants
  • Restaurant Guide: Manageable Mornings
  • “God is in the grits and heaven is in the hog at The Country Cat.”