“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.


“What’s the Soup?” Review: St Honore Boulangerie

6 11 2012

My latest write up for What’s the Soup is about the St Honore Bakery in NW Portland. There are no big cooking stoves at St Honore. Instead, soups are made from scratch, by using their one and only bread oven. First, they slow-roast or braise vegetables and meats in the oven, typically for 2 to 3 hours. This process not only makes the ingredients tender but brings out their natural sweetness and flavors, giving soups richer and more complex notes. Ingredients are then carefully mixed together and cooked in the oven, slowly. The end result is an offering of soups that contain true depth and honest richness. Read the whole article here.

Savor Soup House, Portland’s Food Cart with a Fresh and Local Heart

18 04 2012

It’s been a while since my last write up for Whatsthesoup.net. Let’s rectify that. Here’s a piece about the Savor Soup House. My good camera was in the shop when I went out to sample their wares. Not bad camera phone pics though, huh? Damn fine soup by the way.