All content © Mark Petko Photography

panini-local farm egg, taleggio, chives

Toast Paninoteca

345 West Main Street

Durham, NC 27701

919.683.2183

www.toast-fivepoints.com (link)

Simplicity and heart.  Two notions that when focused upon could lead to a very fruitful life.  This concept was instilled in me from a very early age by my grandfather Jasper Grier and this realization was reinforced to me during his passing last year.  He lived his life in full awe of his family and loved ones and gave to them at every turn to his full capacity.  Having been a successful businessman for most of his adult life he practiced restraint with his wealth, never really participating in flashy trappings but instead comfortably pursued his passions of reading, traveling, and researching his ancestry, and was always poised to support his family when the need arose.  Reserved, he exemplified to me the power of confidence that comes with the knowledge that by giving love, a life takes on meaning.  His business life too revolved around these concepts.  He opened a single Arby’s franchise back when the fast food industry was just beginning to take shape, in the days when they still referred to them as ‘restaurants’, and not ‘joints’.  In his latter years he would mention how he missed the old days of having a simple menu, consisting of a one or two types of roast beef sam’ich and fries or potato cakes.  He was distraught with how the business had changed to try and reinvent the wheel every year with new sandwiches, promotional items and gimmicks just to tickle the registers and at the compromise of quality product.  Maybe that is the reason for the reemergence of such ’simple’ based concepts such as “Five Guys Burgers”.  People are drawn to simplicity and it has its place.

Simplicity and heart.  That is what I witnessed at Toast Paninoteca in Durham.  Located downtown at the Five points intersection.  Toast was born of Kelli and Billy Cotter.  Based on a traditional Italian sandwich bar-paninoteca, Toast takes the idea of simplicity by offering seasonal local ingredients delivered in four basic forms: Panini-hot grilled sandwich, Tramezzini-cold sandwich on crust-less bread, Bruschetta-grilled bread w/toppings, and Crostini-small toasted bread w/ toppings.  The addition of daily homemade soups, some salad and warm olives rounds out the effortless menu, straight forward and done right.  The heart comes from the owners’ obvious care for not only quality product but from the manner with which it is delivered.  While I was there shooting Kelli Cotter worked the room, appreciative of everyone that entered and made it clear that she was not surrounded by just customers but by friends.  From the local architect stopping in for lunch to the ‘dude’ claiming “Toast porn!” as he noticed my gear to the homeless man who came in to use the bathroom and left with a complimentary bag and notification from Kelli that “there is enough in there for breakfast tomorrow”, it is evident that people return, in support of simplicity and heart.  Jasper would be impressed.

All content © Mark Petko Photography

warm olives with orange, rosemary, garlic, crushed red pepper

panini- tuscan kale, ricotta salata, sweet and hot pickled peppers

daily homemade soup- cauliflower puree, brown butter, capers, toasted hazelnuts

crostini (3)- 1. warm goat cheese, local honey, cracked black pepper 2. peperonata, pecorino romano 3. avacodo, lemon, parmigiano reggiano

bruschetta- roasted beets, ricotta salata, orange, mint

All content © Mark Petko Photography

Zely & Ritz

301 Glenwood Ave. Ste. 100

Raleigh, NC 27603

919.828.0018

www.zelyandritz.com (link)

I wonder what Chef Sarig Agasi thinks about while running.  Is there a meditative state reached when exerting yourself to the physical extremes of a marathon?  Not being a runner myself I truly don’t know.  But I imagine that after the first 45 minutes into a marathon, the shock of repeatedly smashing your trotters into the pavement wears off and you might become numb to the situation.  Then maybe, you are left to ponder life’s deepest mysteries for the next 2 to 4 hours (depending on your pace), occasionally reminding yourself to breathe or watch out for a pot hole on the horizon, or a loose pit bull lurking yonder way.  These mysteries to ponder may involve your past life.  Does Chef Sarig think about his formative years in Israel, farming the land and fishing the Mediterranean?  Does he think about the future, opening a second restaurant and dealing with classic ‘red tape’ situations that will arise in the process?  Does he dream about new dishes to concoct, using the freshest ingredients from his farm?  Does he wonder about an upcoming photo shoot with a partially local photo-blogger?  Or does he just run?  To not think.  That is what meditative states are truly for, non-thought, uncluttered and clear.  Where purity and clarity can then absorb into your being.  I wonder…

There is a purity and clarity to the concept and actualization of Zely & Ritz.  Owned by husband and wife team Chef Sarig Agasi and Nancy Agasi (wine expert) along with Richard Holcomb, a local farmer and entrepreneur that heads the Coon Rock Farm, from which Zely & Ritz obtains the majority of their menu’s staples.  They provide organic bistro and wine bar fare in tapas form to showcase Chef Agasi’s Mediterranean and Middle Eastern flavor influenced creations.  Taking the most direct route of ‘farm to table’ by owning and working the land from which the food abounds is a bragging point that Zely & Ritz has the right to boast.  Located in the Glenwood South district of downtown Raleigh, Zely & Ritz offers many opportunities to try their eats with event specials and wine dinner services. (HERE).

You can also see Chef Sarig’s suggestions for an athlete’s meal (HERE)

Assorted Local Pickled Vegetables (from Coon Rock Farm)

Blood Orange Bread Pudding w/Tangerine & Cream Ice Cream & Licorice Citrus Sauce

All images and words ©Mark Petko Photography

Busy Bee Cafe

225 S. Wilmington St.

Raleigh, NC 27601

919.424.7817

www.busybeeraleigh.com (link)

How little my brain functions.  How unjust it can often be.  Sometimes, my judgemental perceptions can really lead me astray.  I have driven past the Busy Bee Cafe a couple of times previous to my shoot there and have before viewed their website.  For some reason I had the notion that this place was more of a ‘diner’ type setting offering hearty breakfasts and sandwiches in classic fashion.  Little did I know and surprised I was to see what was actually present upon my arrival.  Having received a grand tour from the GM, Woody, I quickly came to realize that this is more than a hearty grub-n-go.  The Busy Bee Cafe is a gem of a find offering a grand spectrum to please any rumblin’ stomachs.  From assorted coffees and pastries, to well thought cuisine, to a full bar of mixed bag brews, the Busy Bee is surely able to nourish many of your ingesting desires and is a far cry from my initial notions of simple ‘diner’ style.  Jeremy Clayman, Executive chef provides an assortment of interesting dishes heavily riddled with local, seasonal, organic, and fresh staples.  Even though the menu displayed on the website may read simple, there is undeniable complexity and care involved which hopefully can be seen in some of the following images.

Not only is the Busy Bee Cafe open for breakfast, lunch, and dinner but the owners have added ‘the Hive’ for evening and late night visits.  Located above the Cafe, with an entrance next to the Cafe front door, the Hive boast a bar area as well as an outdoor rooftop patio with city views.  With enough space for bands and DJs the Hive becomes a-buzz with activity as the sun falls aground.

This toddler age establishment has already been making waves gaining a ‘mention’ on Greg Cox’s top 25 list of best restaurants (almost making the 4 star rating) and also topping his Top 10 newcomers list.  If consistency and persistence remain at the Bee I wouldn’t be surprised to see them next year on the list.

Have a gander and pay them a visit, let them know you saw them here and enjoy.

Bruschetta- local beets (roasted, pureed, powdered), local "Goat Lady" Chevre, Orange supremes (& powdered orange zest), Orange chips

Caesar Salad- Romaine, Grama Padano parm. crisp & grated, blk pepper, lemon supremes, baguettes

Winter Squash Tart- Butternut squash & puree, acorn squash, queesland blue squash, cheddar cheese, allspice, shiitake & oyster mushrooms, puff pastry, granny smith apple butter.

(Poached w/ Sous Vide) Shank of Local Rabbit- local sunchokes, edamame, oyster mushroom, poached & pan fried Veal Sweetbreads, local sweet potato

Poulet Rouge Breast- Hoppin John (Carolina Gold Rice & Sea Island Red Peas), Crispy Collard Greens, Bourbon-blk pepper chicken jus.

Get busy and tell’em that you spotted it all on Spoonfed (Raleigh).

All images and words ©2010 Mark Petko

Guglhupf Cafe

2706 Durham-Chapel Hill Blvd.

Durham, NC 27707

919.401.2600

www.guglhupf.com (link)

Authentic domination.  Real, bona fide and true.  Some may know guglhupf as a term describing a type of cake, stemmed from the word kugel meaning “ball” or “globe”.  But if you have paid any culinary attention to the triangle area in the past decade you would know this term describing the Mecca for authentic food and atmosphere, found at the Guglhupf Bakery, Patisserie and Cafe in Durham.  Having opened it’s current location in 1998 as a Bakery and Patisserie, Claudia Kemmet-Cooper founded this German- cuisine influenced business based around her notions of ‘having food act as a measure of one’s hospitality.’  Supplying clientele with quality breads, baked goods and desserts awarded the bakery with many raves in the form of “best of” and “peoples choice” lists.  With the 2004 expansion of the business in the addition of a Cafe, Guglhupf continued its culinary proliferation by offering highly enjoyed breakfasts, brunches and lunches alongside an assortment the usual cafe fare of coffees and desserts.  Now Guglhupf continues to raise the bar by expanding the Cafe’s repertoire to include a dinner service.  ”Our goal is to incorporate elements of the casual dining that takes place in Germany in a “Biergarten” setting by offering sharing plates and small plates to be enjoyed with our carefully chosen list of German wines and beers along with some samples from Austria, Alsace and some more commonly known vineyards from around the globe.”

Heading the kitchen’s new adventure is executive chef David Alworth.  For the last decade David has been involved with many local establishments including Acme Food and Beverage, 411 West Italian Cafe, and as the Chef de Cuisine at Watts Grocery.  Chef Alworth’s menu strives to include local and seasonal ingredients prepared with “a European twist.”  Guglhupf’s head pastry chef, Antonia Manzi continues to expand the restaurants dominion by creating new and interesting desserts along with the continually served classics, such as tortes and pastries.

Seared Yellow fin Tuna w/ local Baby Turnip Puree, sauteed Chanterelles and Lingonberry Sauce

Local Herb Roasted Chicken w/ Potato-Leek Gratin, Brussel Sprouts and pan juices

Slow Braised Short Ribs w/ Potato dumplings, local Shitake mushrooms, Carrots and Pearl onions

Pepper Crusted Tuna w/ Fall Root Vegetable Medley and Baby Bok Choy

Black Forest Torte w/ Bing Cherry Compote, White Chocolate kirsch infused cream and bittersweet chocolate sauce

Pumpkin Tiramisu of Grand Marnier Ladyfingers layered with pumpkin cream & cubed pumpkin in spiced syrup.

All images and words © Mark Petko Photography

Be a part of Spoonfed (Raleigh)

Inter-Faith Food Shuttle

1001 Blair Dr.

PO Box 14638

Raleigh, NC 27620

p. 919.250.0043

f.  919.250.0416

www.foodshuttle.org (link)

I have had the desire lately to find some avenue for me to start volunteering.  Maybe due to the excess time found while starting a freelance business in a downed economy, maybe due to…it’s just time for me to give, maybe both.  Regardless, after a fishing line was cast on twitter from the Inter-Faith Food Shuttle (IFFS) looking for photographers and graphic designers to assist in their media and marketing plan, I found myself hooked.  In keeping with my recent avocation with things culinary, and the fact that they were in specific need of photography, I decided to inquire further.  Having set up a meeting with Communications Directors Jason Boone and Cece White to tour their facilities, I was impressed with the multitude of angles at which they approach their mission of ending hunger.  From the Food Rescue and Distribution and BackPack Buddies programs and with their Farms and Community Gardens the IFFS is ensconced in efforts the collect, grow, distribute and feed anyone having troubles finding ways in which to feed themselves.  They continue their mission with the Culinary Job Training Program assisting those in need that have a desire to “obtain meaningful employment in a food service position with a living wage and become self sufficient.”  There are many other programs and opportunities created by this organization which can be found on their website.

This past Saturday I attempted my first volunteering effort by joining the “Crew Call” to go work the land on the Food Shuttle Farm on Dover Farm Rd., south of Raleigh.  I started by taking images of others participating in the harvesting of fresh greens to be distributed to those in need.  After about an hour or so I was able to join them in the mud (due to the recent rains) and get a little dirty.  Here are a few selects from the batch of images delivered to the Food Shuttle.

If you have a desire and time please consider looking into the many opportunities they offer for volunteers.

Sun Butler, IFFS Farm Manager/Educator and all around good guy.

Chef/Owner Tim Lyons preps a fresh-delivered local Amber Jack

blu seafood and bar

2002 Hillsborough Rd.

Durham, NC 27705

919.286.9777

www.bluseafoodandbar.com (link)

Chef Tim Lyons

When I asked Chef Tim Lyons about his reasons for moving away from a seafood chef’s oceanic paradise like the Florida Keys, his answer was immediate and concise…”about six feet of water”…must have been a question posed to him before.  Tired of dodging hurricanes and tropical storms and fighting repeated floods, Chef Lyons built his ark in the form of a seafood restaurant, sailed it 985 miles from his Key West digs to run aground near the East Campus of Duke University in Durham, NC.  ”blu” seafood and bar describes itself “as upscale, casual seafood with innovative regional classics.  In other words, our place is comfortable with great food, some local, some global, but always fresh.”

Even though I have spent only limited stints seaside, I would have to say that blu is an epitomist of what I would consider a classic seafood restaurant.  The space is unassuming from an exterior perspective, yet simply stated and casually elegant inside.  Trinkets scattered and splashes of blue adorn the dining room, sporting concrete floors and a comfortable bar.  blu also provides an enclosed patio alongside and an outdoor patio that seems a perfect spot to sample some of Chef Lyon’s plates amongst the fresh air.  What the air may lack in the actual scent of ocean, you would never know it once presented with the simple, fresh seafood dishes offered within.  Alongside it’s lunch and dinner service blu also offers, box lunches, catering for events and an ever changing oyster menu that shifts with whatever is available as the latest catch. Also be sure to check the blu events page for upcoming wine dinners, kids’ nights and specials.

Thanks to Tim and manager Eryk Pruitt for allowing me to cast a line and pull some in…

Albacore Tuna w/ Green Papaya Salad

Chincoteaque oysters on the half-shell

New Zealand Abalone Ceviche w/ Pineapple, chiles, and scallions

blu-tini w/ crystalized blueberries

Dip your toes…test the waters…and tell’em you got “spoonfed”.

All images © 2009 Mark Petko Photography

Grilled Organic Scottish Salmon on a local Grilled Corn & Butter bean Salad w/Roasted Red Pepper Vinaigrette

518 West Italian Cafe

518 W. Jones St.

Raleigh, NC 27603

919.829.2518

www.518west.com (link)

Braised Pork with Roasted Garlic & Rosemary Gnocchi Ragout

Having come from an area of the US that has been ensconced in Italian heritage I feel I have slight, intrinsic understanding of such.  Combine that with my multiple viewings of “The Godfather” and “The Sopranos” and I can safely declare that when pondering Italian culture two things come to mind… La Cosa Nostra and pasta (HA!) generally translated… family and food.  Oddly enough, minus the mafia references and stereo-types, 518 West Italian Cafe (@518 twitter) reflects with vigor, both of these concepts.  Started roughly a decade ago by the Chapel Hill Restaurant Group, 518 specializes in Italian and Mediterranean flavors, included in their offerings of seasonal home-made pastas, wood fired pizzas and fresh seafood and steaks. Headed by Blaine Nierman, Executive Chef and General Manager, 518 provides multiple options for classically hearty Italian meals but also designs weekly specials around fresh, local ingredients purchased at local farmer’s markets. (see 518 blog for news and updates…here).  Mild in manner, Nierman, with little respect for other overpriced and pretentious establishments, provides robustly flavored meals in a comfortable setting easily affordable to family and friends and business associates alike.

But more than just the food factors into this equation.  518 West also seems to stress the importance of family so reflected in Italian heritage.  The foundation on which the Chapel Hill Restaurant Group’s establishments are built is one of “community” and “building relationships with employees” to aid their business in growth, as noted in a past bizjournals article.  Mickey Ewell, founded the group by opening up opportunities to employees that showed interest and potential, eventually partnering with them to expand the business.  Likewise, Blaine Nierman, not only warrants respect from his employees through his calm demeanor but also takes the time to blog about the importance of his relationships with regards to those he employs.  Family and the recognition of a “building community” are a cornerstone for 518 West and that combined with the importance of delicious food should leave any member of your personal mafia content.

Sous Chef, Joey Guennette preps lobster for dinner service.

Lavazza (Italian Brand Coffee imported to 518 West) Cappuccino w/Biscotti

Tiramisu-house lady fingers w/ espresso syrup, mascarpone cream & chocolate ganache

…make ‘em an offer they can’t refuse…tell ‘em you got “spoonfed”…

All Images © 2009 Mark Petko Photography

Annatto seed wafers with Lime Curd and Roasted Figs

David Bernstein

Revolution

107 West Main Street

Durham, NC 27701-3603

919.956.9999

www.revolutionrestaurant.com (link)

chocolate tower                                                                                                                                                                                         

Jim Anile

Dig if you will a picture…of you and I engaged in a meal…If you happen to lack any sense of imagination to do this, then you may be of little use to Jim Anile, Executive Chef and Proprieter of Revolution.  After spending an afternoon working with Jim, I left with the sense that battling the mundane of everyday culinary existence is of some importance to him.  Having some background in food styling, Jim was an active participant in the shoot, offering sound ideas and voicing concerns on the end result of the imagery.  This concern for the detail of his work and the importance of edibility (may not really be a word, but you get the point) transcends his hopes for a good photograph and furthermore on to his dishes.    After spending twenty-some years in the business I feel Revolution is Jim’s break away opportunity at real self expression.  Having come from a long list of involvements with restaurants from New York City to Dallas and Asia to London, Jim’s pedigree has given him the foundation for which he can let loose with his creations being served at Revolution.  Specializing in Contemporary Global Cuisine, Revolution is located smack dab at the heart of Downtown Durham on West Main Street and is a sleek yet cozy space offering patrons a comfortable setting within which enjoyment can ensue.  Partnering with his wife Teresa, who handles many of Revolution’s operations, the two have attained the help of Chef De Cuisine, David Bernstein and Pasty Chef, John Tate to aid in the offerings provided.  Having only opened at the end of December 2008, this team has already been noted as “Best New Restaurant in Durham County” by The Independent/2009.

Thanks to Teresa and Jim for allowing me to exercise my photographic abilities at Revolution.

Peanut Butter and Goat’s milk “shake” with fixin’s

5 Spiced Pork Belly & Diver Scallops with Butter Beans and Watercress

…ya say ya want a revolution…tell’em you got spoonfed…

All images © 2009 Mark Petko Photography

Elk Carpaccio on a slab of Himalayan Red Sea Salt with baby arugula and caper cream

Solas

419 Glenwood Ave.

Raleigh, NC 27603

www.solasraleigh.com

Being new to the area, it is an interesting experience seeing things with newborn eyes.  I recall driving up Glenwood Avenue for the first time and taking notice of Solas.  It definitely stands alone from the rest of the crowd in the thronged Glenwood South district.  Three stories of modern architecture, hazed at night with a blue wash of light that unveils a Miami-chique charisma.  Curious, I visited the website to inquire more about this establishment.  ”dine. lounge. roof” seems to be a motto trying to simplify all that Solas has to offer.  After floating around on the site, looking at images of the fabulous life in party mode and combining that with the sleek exterior of the building, I came to a hasty  decision…”I just don’t think I am pretty enough to participate.”  Boy, was I wrong.  Not about being pretty enough, I have good insight into my own limitations, but wrong I was about what Solas is at it’s core being.  Like myself one can be fooled by the outward appearance, but if you give it a chance you may discover something pleasant in it’s soul.

At the culinary foundation, there belongs a staff of employees that regardless of the party image that Solas has acquired, takes the time and puts the care into what they present to those interested in a fine dining experience.  Headed by executive chef Cliff Vogelsberg, (SolasCulinary@facebook) Solas presents Contemporary Seasonal Cuisine featuring fresh local products.  Helping in the development of concept and menu of Solas from its birth, Vogelsberg’s delight with his endeavours was evident while giving this photographer a tour.  I would have never guessed that along side the elaborate dining patio there lies a herb and vegetable garden tended by Vogelsberg and sous chefs J.R. Hicks and Patrick Laird providing their dishes with the freshest of flavors.  Just an example of the care this crew puts into their work.  Having been a culinary presence in Raleigh for some time, Vogelsberg has participated in many local dining establishments and continues to challenge himself with new projects, being a part of the team led by Solas and Hibernian owner Niall Hanley that will soon open a diner on Glenwood Avenue.

I would like to thank Cliff, Patrick, JR and all of the staff at Solas for allowing me to invade for photos-sake.

New Zealand lamb rack w/ oregano chimmi churri, caramelized shallot glaze

Scallop and Crab spring roll with Thai Chile sauce

Golden Dorado w/Jerk seasoning, Mandarin salad, and Vanilla oil.

So before heading upstairs to dance, or up-up stairs to lounge amongst the skyline, get there early and sit for a meal…and tell’em you got “spoonfed”.

All images © 2009 Mark Petko Photography

The Cupcake Shoppe/ Bakery

104 Glenwood Avenue

Raleigh, NC 27603

919.821.4223

www.thecupcakeshopperaleigh.com (link)

Sara Coleman, owner of this quaint business located in the Glenwood South district of downtown Raleigh loads a pastry bag with icing, soon to become the billowy dollops that top her many creations.  A hands on owner mixing it up with the bakers and decorators. Sara’s personal touch and care for her business are on display in the decor and it is also obvious through the kind disposition that all of her staff exudes, not only to me, an intruding photographer, but to every customer who enters.  The bakery offers a dozen(or so) flavors, made fresh daily along with a flavor of the week to additionally tempt those of us with nary any hope of self control.  Do not be duped by the name of this business because alongside these cupcakes are an assortment of muffins, cookies, coffees and treats abound.  They also provide cupcakes and regular decorated cakes for any of your event or special occasion needs.  Likewise if you are dining at one of the many restaurants in Glenwood South, then consider the Cupcake Shoppe as an alternative dessert option.  Continuing your evening in this establishment during their extended weekend hours will no doubt provide the opportunity for a memorable evening.

Thank you to Sara and your staff for allowing me the opportunity to visit, sample and shoot.

“Flavor of the Week” (while I was shooting)….Pistachio Lime {flavors coming soon…Watermelon and Margarita!}

“Big Red” (Old Fashioned Red Velvet Cake w/ Cream Cheese icing)

“Peanut Butter Cup”

Black & White (and) Mint Condition Minis with floral and monogram embellishments

Stop in and get’cha one…tell’em you got “spoonfed”

All images © 2009 Mark Petko Photography