Heartlandia: Heritage Recipes from The Country Cat

***Nominated for a James Beard Award - American section*** Heartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House and Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the pastry chef, make food that is the definition of soulful, heart-warming comfort food. Some of the mouth-watering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the Heartland. AUTHOR: Adam Sappington and wife Jackie Sappington opened The Country Cat Dinner House and Bar in 2006. Adam is the Executive Chef as well as a guest instructor for The Culinary Institute of America. Jackie Sappington is the Pastry Chef and General Manager. Colour illustrations