Adam Sappington On His Culinary Path

When I opened my restaurant, I wanted to recreate the feeling of family dinners from my childhood. I grew up in Missouri in a family that cooked simple food. My grandmother and great-grandmother made fried chicken for people in the local jail in Vienna, Mo. Whenever I thought about cooking, it was fried chicken, collard greens, biscuits. It made a big impression on me, but I didn’t realize it at the time. I got into...