Archive for September 1st, 2009

Tasting the product

September 1st, 2009

I have worked in places where the chef  will raise his eyebrows at you if he catches you munching on a dinner roll.  Lord forbid he catches you eating black berries in the walk-in cooler.

I was laughing to myself  earlier today about eating at the Country Cat.   Not only does Adam feed us a meal before service (it is usually an amazingly healthy salad which helps offset the evening meal) and again feeds us after (we eat a lot of fried chicken!), but he also encourages us to eat during service and as we are setting the restaurant up.  Taste the raw product first is how Adam encourages us to understand the culinary concept behind the Country Cat.

It’s not that rare that a restaurant owner will feed the staff, but it is very rare for the owner to consistently get excited and want to share that excitement with the employees.

A little bacon in the summertime

September 1st, 2009

Adam Sappington defines Summer Succotash

Portland is such a fun city to live in if food excites you and you like to hear knowledgeable folks talk about it. I was able to film my boss, Adam, as he went to the PSU downtown Farmer’s market and demonstrated the Chef in the Market.
Shell beans and ripe corn and onion and a little love provides a beautiful summer succotash. And bacon.
Portland is a city with pork on the plate, so to speak.  Mortdadella, Proscuitto, thick cut bacon all abound in this town.
The end of summer with its baby onions and its sweet corn and bright blackberries is a lovely vehicle to add a little smoked bacon to.   That is of course if you are not vegetarian. Heck, take the bacon, cream and butter out and the fresh veggies and fruits are a vegan delight as well.  Really, anything goes if the raw product is the best available.  Interpretative Summer Succotash