“What’s the Soup?” Review: The Country Cat Dinner House & Bar

6 03 2013

I love soup. Chef Adam Sappington at the Country Cat Dinner House & Bar  in Portland, Oregon is very good at making soup, among other things (remember the smoked Steelhead Benedict?) A wonderful, symbiotic relationship is born. From the article:

“It’s easy to get excited about the culinary scene in this part of the country. Things like local, seasonal, organic, Farm to Table, slow food – and that’s just the quick rundown. Another approach to cooking that is garnering a lot of attention in our little corner of the world is whole animal cooking. If you haven’t heard of whole animal cooking before, it’s pretty much exactly what it sounds like. Chefs are receiving entire animals, butchering and preparing them onsite, and utilizing as much as possible, the entire animal. Scared? You shouldn’t be. This is the art of cooking incarnate. The way it was done for many, many years. And the benefits of this approach are many: reduced waste, deeper, more complex flavors, as well as creative dishes that open the door to a whole new world of experimentation and exploration. It is the next step in a progression that solidifies the fact that chefs in the Northwest are looking backward to take their cuisine forward.” Read the whole thing here.



Picture of the Week: Smoked Steelhead Benedict

4 02 2013

On assignment for What’s the Soup.net, I went to the Country Cat Dinner House & Bar in Portland, Oregon this week to photograph soup. And the soup was amazing. But they also served me up a smoked steelhead Benedict with caramelized onions. Someone must have given them a heads-up on my weakness for Benedicts. Click on pic for larger, drool-inducing view.