MENUS ABOUT COOKBOOK PRESS SHOP CONTACT PRESS Latest news about The Country Cat James Beard Foundation Awards Adam Sappington semi-finalist nomination for 2012, 2013 and 2014: Best Chef Northwest HEARTLANDIA: Heritage Recipes from Portland's The Country Cat nominated in 2015 for BEST AMERICAN COOKING Cookbook Food Network Diner's Drive-ins and Dives Guy's Grocery Games Chopped: Double Trouble Welcome to Portland: A Newcomer's Eating Tour Foodnetwork.com Move Over Ham: Easter Lamb 101 Time Magazine’s Josh Ozersky “I would call Adam the preeminent butchering chef in America.” Meatopia“Best Pork” PDX.Eater.com South Brooklyn Post FYI Network Love at First Bite Esquire's Knife Fight Knife Fight: Chef Adam Sappington Crushes Fried Chicken Knife Fight: Sappington vs. Smith – Carving the Cow The Oregonian 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 .” Sunset Magazine 9 Gourmet Camping Recipes “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.” 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." Thrillist The Best Restaurant in America's 40 Biggest Airports Eater National Portland's Country Cat Gets a Book Deal for Heartlandia MensHealth.com 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 .” Portland Monthly “Best Brunch” award winner “Eating here is the best way to incorporate fried chicken into your morning routine.” Best Restaurants 2011: Maximal Meat Q&A: The Country Cat’s Adam Sappington “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.” Business Insider The 10 Hottest Neighborhoods in the US Right Now Vacation Idea: Dream Vacation Magazine 20 Must-Try Romantic Restaurants in Portland, Oregon Willamette Week Restaurant Guide 2008-2017: Our 100 Favorite Restaurants Restaurant Guide: Manageable Mornings “God is in the grits and heaven is in the hog at The Country Cat.” LOCATION Portland International Airport Concourse D/E 7000 NE Airport Way Portland, Oregon 97218 HOURS Grab and Go opens at 5am Restaurant opens at 5am Sign up for the latest updates and menus! Email Address *