Spoonfed (Raleigh)

All content ©Mark Petko Photography (click here to request permission)

Skillet Mac and Cheese-Blended Vermont white cheddar, Gouda, and Jarlsberg, Bratwurst, Roasted Spring Squash. W/Market Greens and Fruit.

With his long locks all a’shagged by his commute, a sleepy ride, Johnny swaggered in wearing black and white checkerboard scoots.  He took an initial look over my equipment strewn all across his one year old restaurant and mumbled something excitedly in a foreign language that I could not comprehend.  I could tell he was intrigued as to what was going on.  I sensed he wanted to investigate without apprehension, yet hesitated, as if he somehow knew he was being watched.  He acted nonchalant as he passed me to the kitchen.  Immediately, I could tell his presence was felt by the others there that day.  As Johnny  appeared on the other side, I heard Chef Jake Wolf’s greeting and praise from behind the glass block and pulled curtain that separates the kitchen from the dining room.  Certain restaurateurs just carry themselves in a way that demands notice when entering a room and it was then obvious to me that Johnny was one of those men.

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As she introduced herself, Shannon Wolf, who made a point to always be no more than a step or two away from Johnny during his inspection of the restaurant, even took her affiliation a bit further as she donned a necklace with his name scrolled in smooth, shiny gold.  Her style didn’t seem one for flashy jewelry especially considering her background in the fashion industry but it showed true devotion towards her partner in the restaurant.  Her taste shows gracefully as she designed much of the environment we were in, making sure to appreciate the architectural structure but also utilizing it as a canvas to reinforce a classy, non-kitschy, immigrant populated, Americana.  Just the right amount of bric-a-brac hangs and sits paying homage to family, sport, and a little rock and roll.  Small jars of flowers accent the marble and wood tables.  It truly feels like a warm and familiar establishment out of the late 1800′s or early 1900′s, rustic yet polished.  She shook my hand yet shifted attention as Johnny re-entered the temporary photo-studio, atop a red antique scooter.  The boss rolls like that.  He took another look at me and all my gear and I could just feel his inquisitive ‘need’ to touch everything.  He stood up and scanned the room before giving me one last check, from toe to head.  I could tell he was about to step in and really engage me as to ‘why the heck, who the heck, and what the heck are you’ but luckily a slight turn of his head revealed a more desirable target.  He was distracted by some of the plates of food that we had been working to capture before his arrival, upon which, one had a softened lump of vanilla ice cream.   To him my presence vanished as the allure of a mid-day treat of cold, sweet cream consumed him.  He pointed, looked at Shannon and again verbalized something that I didn’t understand verbatim, although I grasped the meaning of his message considering the context.  I too, turn to melt in the presence of ice cream.

“Would you like some?”  Shannon asked as she led her 18 month old son to sit at a table not too far from our production.  As they sat and enjoyed a simple pleasure I continued with my work, occasionally glancing in their direction and meeting eyes with the tyke, content in sweet bliss, ice cream all over his face.  He would look my direction periodically, still curious but just a little less considering his current status, as if to say “I’m busy now…but I’ll get back to you…a little later…” Johnny, owner, ice cream eater.

Capital Club 16

16 W. Martin St.

Raleigh, NC 27601

919.747.9345

www.capitalclub16.com (link)

All content ©Mark Petko Photography (click here to request permission)

i got photo-bombed

Capital Club 16 has just recently celebrated their first year anniversary of being open for business, yet Chef Wolf’s culinary experience goes back much further.  From and early start in North Carolina, a middle, traveling thru Atlanta, Germany, and New York, the Wolf’s decided to live the next chapter moving closer to home in Raleigh, to open Capital Club 16 and to focus on the raising of a family.  It becomes clear, ‘the importance of family’ to the Wolf’s.  For a chef based in New York to leave such a food heavy town and open a restaurant in Raleigh would be like a country musician in Nashville taking his twang to ‘make it’ in Jamaica.  Yet, it only took a few moments speaking with Jake before I realized his success will not be tethered to a specific geographic location.  He greeted me at the bar near the front door at the tail end of a lunch service.  As we discussed the process and specific dishes to shoot he would periodically interrupt the discussion as he opened the door and thanked every customer upon their exit of sharing a meal.  He makes mention of some of the background of his upbringing, coming from a family of cooks and food industry entrepreneurs.  He describes how some of the dishes are based on family recipes from both his and his wife’s sides.  He encourages me to visit the wall of photographs that pay homage to this background.  He describes his menu as Classic American but in that definition is the realization that old world influences are through and through as in any one’s American heritage.  So it all seems to fit, the food on the menu, weighted with German influences but open to others, paying homage to simplicity.  The decor that places one in a mindset of an earlier time, and the importance of family, which at the foundation is how one is treated and the reason for Capital Club 16′s existence.

All content ©Mark Petko Photography (click here to request permission)

Although the vibe at Capital Club 16 roots itself in tradition that’s not to say it disregards modern Americana.  During the day it’s easy to find a business casual lunch crowd that commuted by foot from offices downtown and at night, as the workday tempers, the ties come off as young professionals get relaxed and enjoy an evening on the town.  The menu, has many selections and specials that stem from what is fresh and local from the market and artisanal such as the often delivered Schaller & Webber meats.  They also keep modern with their options based on some of Shannon’s vegetarian diet influences.

Garden Sandwich- Vermont cheddar, butter lettuce, spinach, tomato, avocado, red onion, red beets and paprika aioli on French Country

mmmmm.....Spaten....

All content ©Mark Petko Photography (click here to request permission)

The Butcher Plate w/Schaller & Webber Artisanal Sausages and Meats: Mixed Grilled Sausages, smoked pork chop, griddled belly w/ sauerkraut, hand cut spaetzle and gravy, sauteed apples and house mustard

Right around the same time as their one year anniversary, Capital Club 16 won your vote as “Best New Restaurant” Wake County in the yearly Indy Poll.  It would seem that as they have made Raleigh their home and invited you as a part of their family, we have accepted, graciously.

You voted..."Best New Restaurant, Wake County, 2011"

All content ©Mark Petko Photography (click here to request permission)

Just came back from another meeting of the Law and Public Safety Committee’s discussion on the ordinance governing food trucks.  It is an interesting debate that on the surface seems fickle  but once one witnesses the depth of the issues it becomes clear the headache involved on all three sides of the issue, the food trucks, the restaurants, and the city all seem tired from the year-long-go-round.  There was much commentary that lead me to believe that still, passion trumps practicality when some speak on the issue, yet there were comments from all sides that alluded to the possibility of a mutually beneficial agreement, although it still seems far, the City Council will chisel away at the problem.

The next step, the city will be assessing by completing a study done to the Downtown area, as well as some residential and industrial zones.  They will be looking for how many spots are actually available for Food Trucks, considering certain ordinance rules such as judging by distance allowances, 50′, 100′, 150′ from either a business front door, business property line or residential property line.  Mike from Klausies made special mention to Council-woman Mary Ann Baldwin at the end of the meeting commending her on proposing this study be done.  My personal take:  I agree this study must be done.  Most of the points made today were wasted breath without knowing what you are actually arguing about.  This study will give a perspecitve on if the current wording of the ordinance is ‘actually’ allowing for Food Trucks to park and sell at all or if the ordinance read one thing but actually says ‘No Food Trucks in Raleigh’.  This study may show that under the proposed ordinance, there may be 100 places a Food Truck could park or 3 or none.  Until this study is done, the arguing it moot.  BUT!  this study should only be used as a gage for language and a starting point BECAUSE! All of this distance restrictions (in regards to brick and mortar business) are not a given.  Restaurants open and close everyday.  So these ‘available spaces’ position and number will fluctuate as the city landscape changes.  They cannot be used as a standard.

Another point.  Enforcement.  Councilman Odom’s most verbal concern is who will enforce any regulations set by the ordinance.  Raleigh Police Department?  As if chasing Food Trucks should be as important as fighting real crime.  Or should there be a special position created, with a bipartisan third party, that can’t be swayed by the lure of hot pizza, to watch over the Food Trucks, walking the streets, on the weekends with a tape measure and a decibel meter.  My take:  That is a wonderful use of dwindling government funds (sarcastically).  I would be perfect for the job (seriously)…what’s the government pension plan like? (jokingly).

Another concern.  The Sound Ordinance.  It’s null and void.  It’s universal across all possibilities, barking dogs, rowdy drunks, Food and Repair Trucks alike.  The general rule:  Someone must complain, the enforcer (police or whomever) will come out, assess, offer citation or warning.  Offender will be kicked off, or forced to build a sound box, or buy a quiet generator if they wish to proceed at this location.  My Take:  If this goes thru as an issue it will possibly protect the peace and quiet of some citizens but will most likely offer a loophole for ‘anyone’ that doesn’t want a Food Truck anywhere to cause some trouble.  I’m sure whomever is designated ‘enforcer’ should install a separate phone line just for these nuisance calls, they will be receiving lots of them.

There is a solution…somewhere…out there…

The results of the proposed study are due to be revealed on the Tuesday, August 30th meeting.

All content © 2011 Mark Petko Photography (click here for permission)

“Getting on the roof…it’s easy.” He says, then wears upon his face a grinning ‘expression of uncertainty’ that doesn’t necessarily reinforce the words.  ”You can watch how I do it.”

Chad McIntyre, chef/owner of Market Restaurant in Raleigh rounds the corner with a twelve foot aluminium extension ladder and places it on the front side of the building, right at the demarcation line between the awnings of his restaurant and his cooperative neighbor’s business, Escazu Chocolates.  A few clanks sound as he extends the ladder to maximum reach just below the gutter, a few inches short of my comfort zone learned from years of working with my father as an electrician.  He climbs to the top and lays the torso of his body flat on the roof, legs removed from the ladder, dangling over the edge, and finally spins them in a half-shimmy-roll to safety.  I stare up the ladder to an empty sky…pause…and am suddenly thrown back to the feeling of being a kid, hanging out with friends, being the last one to attempt some ridiculous feat that I’m for certain is not ‘Mother approved’.  A quick inhale, and a reassuring speech to myself, “Here you go ass.  You asked for this.” and up the ladder I go.  As I get to the top Chad lends a hand catching camera equipment for easier maneuvering of my very own virgin half-shimmy-roll attempt.  ”You can hold on to the gutter,” he says with confidence, not knowing that I’ve watched my fair-share of ‘America’s Funniest Videos‘ fully aware of the possible…and likely outcome.  As I reach the top most rung on the ladder, it wobbles from side to side as if it were made of licorice, nicely softened by the already 85° sun.  I ponder what my past experience has taught me; that the issues ever encountered while climbing a ladder ‘up’ are two-fold, if not more, for the journey down.  ”Almost there” I think to myself, “one more maneuver and you will be that much closer to being trapped on a roof…in the middle of summer…with a swarm of bees.  Great idea, Mark! and why are you doing this?”…

a’ Just Bee Cause.  The Downtown Raleigh Apiary Project.

All content © 2011 Mark Petko Photography (click here for permission)

Chef Chad and the other’s at Market Restaurant in collaboration with beekeeper Ben “Mr. Buzz” Crawley and with the help of their neighbors Escazu Chocolates are looking to expand their bee hive project in Downtown Raleigh.  Since the recent tornado in Downtown Raleigh demolished one of their two bee hives,  Chad is hoping to add up to 5 more boxes to increase the amount of bees. In keeping with Market Restaurant’s mission of serving whole, all natural, unprocessed foods from local sources, the expansion of their bee hive project will not only provide them (and Escazu) with great product with which to create edible masterpieces but they also plan on participating in educational programs that show the importance of local bee keeping.  They hope to offer insights to interested educational groups and eventually have a live camera feed so that anyone can view what there bees are up to at any given moment.  Their bee hive project will play a major roll in the local ecology due to the bees ability to pollinate.  Since they began they have already been informed of an increase in activity and hope to possibly play a role when the Raleigh City Farm project takes shape a few blocks away.  Chad hopes to eventually make this project into a full CSApiary (Community Supported) in which members can opt in at certain levels to gain rewards such as honey and access to special dinner events.

To raise awareness of not only their project but also to educate the public on the importance of bees, Market Restaurant is hosting a FREE screening of the documentary film covering the current issues of the ‘Vanishing of the  Bees’ this Wednesday, July 27th with Live Music from The Saucy Crawtails.  Event starts at 6pm and the film shows at 9:15pm.  Chef Chad will be providing some honey-centric dishes and beverages to coincide with the event.

ALSO: In hopes raise money for the project Market has opened a fund raising page on Kickstarter (HERE).  There is a deadline ending this Friday, July 29th, 10:12PM EST.  If Market does not reach it’s ultimate fundraising goal of $2,800 then they will have to forfeit anything pledged below that amount.  One can donate any amount but there are also some rewards for certain donations, including Escazu Chocolates, jars of honey, and tickets to a Special Bee Dinner.

All content © 2011 Mark Petko Photography (click here for permission)

Here is a quick and easy recipe from Chef Chad that he uses in the restaurant that uses some of his rooftop honey.

All content © 2011 Mark Petko Photography (click here for permission)

All content ©Mark Petko Photography (click here for permission)

Jujube

1201 Raleigh Road #L

Chapel Hill, NC 27517

919.960.0555

www.jujuberestaurant.com (link)

Finally, back into the swing of regular style posts and happy to do so.  I’m glad to enter a new arena here on Spoonfed as I crack the seal on the part of the triangle that has, to date, alluded me.  Chapel Hill.  Finally after ump-teen years (1 year-9 months, actually) I have been able to breech this town with my initial coverage of a popular spot, Jujube.   Owned and operated by Chef Charlie Deal, Jujube, self proclaimed as ‘Almost Asian’, begins with many of the flavors that one may find as standards of Chinese and Vietnamese cuisines but Chef Deal attempts to shape them a bit with personal manipulations that make the dishes uniquely his.  After years of restauranteur experience building in California, Deal relocated to the Triangle recognizing the potential and relishing in the availability of near found ingredients.  Listen to an interview with Chef Charlie Deal here on ‘Off the Broiler’ for more insights. Deal not only takes an active role in his kitchen but also attempts to stay in touch with his clientele through the restaurant’s blog (here).  Here you will not only find the typical notices of the restaurants specials, events, and weekly happenings but occasionally Deal will pen some posts lending personal insight to the real workings, behind the scenes and the speed bumps that a chef/owner has to confront everyday.  Deal is also owner of ‘Dos Perros‘, in Durham, where Deal shifts focus to another of his passions, authentic Mexican Food.

All content ©Mark Petko Photography (click here for permission)

Cha Gio-Vietnamese pork, shrimp and mushroom spring rolls

Pork & Shrimp siu mai (front)- Pan-fried pork and cabbage (back)

Pan-fried crab and shrimp cake w/sweet potato green chili curry

All content ©Mark Petko Photography (click here for permission)

Grilled lemongrass beef salad w/cucumbers, cilantro, and chopped peanuts

Grilled Chicken Vietnamese Sandwich-Toasted Guglhupf baguette w/carrot-daikon, herbs, cucumber, sweet chili mayo, jalapenos served w/ Asian slaw

see my post covering Guglhupf Cafe and Bakery

Pan-roasted duck breast w/grilled shiitake-asparagus salad & daikon-sake puree

All content ©Mark Petko Photography (click here for permission)

Next in the previously mentioned line up of out-takes from a recent editorial shoot for Our State Magazine.

Helen’s Kitchen

2405 N Marine Blvd #B

Jacksonville, NC 28546

910.455.9882

Images below ©Mark Petko Photography (click here for permission)

How does one photograph 'brains and eggs' served on a flesh colored plate and make it look appetizing? (I'm still not sure.)

Owner, Billy Grissett, cutting 100+ biscuits for a take out order.

Next in the previously mentioned line up of out-takes from a recent editorial shoot for Our State Magazine.

Flo’s Kitchen

1015 Goldsboro St. S.

Wilson, NC 27893

252.237.9146

Images below ©Mark Petko Photography (click here for permission)

assignment: shoot 'Cheese Biscuit'

Terri Raper (left), Teresa L. Morris (right, hat) work the drive up window

You know you're in for a treat when buckets of lard stack in the dining room.

Diane Lamm hand forms patties for the lunch crowd

Images below ©Mark Petko Photography (click here for permission)

Dropping a post of words in lieu of the usual photographic display.

I spent the morning attending the Raleigh City Council’s ‘Law and Public Safety Committee’ meeting covering the issue of the allowance (or not) of food trucks to operate downtown.  I was happy to finally hear the issues from both sides and to see the Committee’s response to each and also to the weight of consideration with which it is giving to the quandary.  Committee chair Mary Ann Baldwin was admittedly at a loss for words upon hearing both from ‘brick and mortar’ restaurateurs and from local food truck operators.  This issue is sticky.

The Committee sits between established business owners and restaurateurs that seem to feel it ‘unfair’ to allow food trucks the opportunity to equally compete for business all the while not having the same expenses and tax burdens versus the food trucks seeming it ‘unfair’ to not even be allowed the simple opportunity to try and compete at all, stifling their entrepreneurial spirit and frankly, their livelihood.   Both sides raised issues and both sides had multiple adversaries speaking on their own behalves.  The dilemma is extra heated due to the recent economic climate.  Many of the ‘brick and mortars’ are clearly scared for their own business.  Dwindling numbers of diners, budget conscious and hesitant to spend are scarce and the number of restaurants recently closed is all too predominant.  Likewise, two of the food trucks represented in today’s meeting actually formed due to the owner’s inability to find work themselves in such an economy, so starting a new business was out of necessity, and as equally as scary to the fears of their counterparts.

From what I gathered from the ‘brick and mortars’ argument:

-They are obligated to pay a particular ‘meal tax’.  Along with business license and other types of licenses and fees.

-They are also considering it unfair due to their expenses of other regulatory items (such as garbage removal, grease trap cleaning/removal, etc.)

-There is a general concern that ‘policing of food safety’ will be at different standards since as a ‘brick and mortar’ they can be visited at any time of day (especially during a dinner rush) and be inspected versus the difficult and time consuming task of hunting down a mobile business and ‘surprise’ them with inspection.

-They are generally concerned with competition issues due to the mobility of food trucks, not only with the ability to sit too close to their establishments but also by their ability to travel to where the people are.

-They are also concerned with general safety of food trucks obstructing traffic on streets and side walks.

-They are concerned if the Council allows food trucks on private property, some of these lots may actually be lots where their customers park to which they pay to the lot owner for that privilege.

From what I gathered from the Food Trucks argument:

-Regulate Us.  Charge Us.  Restrict Us.  Hold Us Accountable.  Inspect Us.  Tax Us.  Just give us a chance.

-We as Food Trucks, although may not be at the same monetary level are still taxed, charged for permits, and required to be held accountable for food safety.

-We don’t want to take business away.  We want to bring opportunity for both Food Trucks and restaurants and to the community in general.  Even as Food Trucks we have our own problems within the business model we have chosen, such as bad weather.

Both sides brought up points of charitable giving, employment to city residents and the benefit their business has (or would have, given the opportunity) to other local businesses.

The Committee is (at the recommendation of its own staff and coinciding with thoughts from the Downtown Raleigh Alliance) considering taking a small step to begin to test the possibilities.  They are looking to open a public hearing on the issue by amending the ordinance to allow Food Trucks to operate on private property in Downtown and possibly to allow them to operate on some city lots.  All the while being restricted, permitted, taxed, and held accountable for safety and cleanliness.  The problem being that for this to happen would take either a special meeting therefor pushing other issues aside or waiting until the next opportunity to discuss at a regular meeting, 3 months away in April.  I do commend the Committee for approaching the issue with civility and allowing each side to voice opinions openly and without much disruption.

One Man’s opinion not playing sides:

Having sat through the meeting and hearing both sides I see the dilemma, I have some thoughts.  I have an actual interest with both sides.  Being a food photographer and specializing in restaurant location photography I gain personally by the possibility of any food related business needing photography.  The room today was filled with restaurants that I have shot at, companies I have shot for hire, people that have bought and used my photography and businesses that potentially could hire me…from both sides of the issue.  I have no gain by choosing one side over another, and possibly a loss by doing so.  But anyway….

Here are my thoughts and observations:

-Today’s meeting was preceded by a discussion about hot dog vendors and some of the issues with permits, distances from restaurants, etc.  Most of the issues were handled between the hot dog vendors and City Council members.  At no point in this discussion did any of the restaurants that were present voice similar arguments even though all the same ‘brick and mortar’ points could apply (less restrictions, mobility, competition, etc).  I don’t get it.  Here is a mobile business on wheels, already co-existing on the same city streets, outside your front doors.  Regulated. Charged. Held Accountable.  The only difference between a hot dog vendor and a food truck is an engine and a more extensive menu capability.  Why did no one speak of loss of business, unfair playing fields, etc?  The precedent is set.  We can co-exist, we can make it work.

-I fully understand the difficulties of the restaurant industry.  The failure rate for a restaurant business is high.  It is risky.  It is difficult.  If you did not know that getting into the business, it is your own fault.  (Food Trucks take note!  You run the same risk!)

- It seems most of the arguments that ‘brick and mortars’ have are misdirected.  Food Trucks do not regulate Tax Code.  Food Trucks do not mandate health codes and violations.  Food Trucks do not write ordinances, regulations, and permit structures.  Food Trucks did not select your business model, where you are located, how much you pay for rent, how much you charge for tuna.  Recessions happen and everyone suffers.  It is a sad thing to watch a business close, it is even more sad to see one not even allowed to grow.  One speaker today, on behalf of ‘brick and mortars’ spoke to the closing of two restaurants recently and a total of about 60 in recent years..all the while, Food Trucks, were not permitted downtown. These businesses failed.  Not because of competition, not because of unfair taxes, not because of health codes.  They failed because 60% of the time, that’s what restaurants do.  Add to that a downed economy and the odds continue to stack.  The opportunity revealed during a recession is the necessity forced upon all businesses to re-evaluate, be creative, be observant and do what is needed to survive and change.  Most of the Food Trucks today have come about through these means.  People, put into check during the recession, re-inventing themselves and creating a new opportunity on the new playing field.  The Recession has changed the game, you don’t win by not playing the other team, you win by getting on the field with a different strategy.  You can point the finger all you want and you may even succeed at stopping Food Trucks in Raleigh,  but unless you look at your core business in the context of the new economic climate, you are still at a very high risk for failure, time is not on your side.

-To the Council:  Please do not stifle one business in the name of protecting another.  I understand there is frustration from long standing partners but there is middle ground where all can win.  I think you are right in taking your time to test slowly and watch results and I hope that business on both sides flourish and survive the wait for red tape.

- Today I heard two sides, one of exclusion, scarcity and fear, and one of cooperation, possibility, and abundance.  Which shall you foster?

.

Post Script (added 1-26-11):

What does re-evaluating, being creative and working together look like?

Here are a couple of ideas that kept me awake last night (thanks a lot Raleigh culinary scene):

At yesterday’s meeting the owner of Valentino’s Food Truck basically offered himself, almost begging, to lend his business to the mercy of forming a symbiotic relationship?  How might this opportunity look.

- Maybe…the 42nd Steet Oyster Bar (with equally passionate care for his business) realizes that the inevitable next step is that the City Council is on it’s way to allowing Food Trucks on private property.  Maybe 42nd Street Oyster Bar invites 3-5 food trucks once a week, or once a month (How about 1st Friday sponsored by Downtown Raleigh Alliance…yeah…let’s get really symbiotic) to set up in their parking lot in a horse shoe pattern around the front of their building(it’s ok, there is separate parking in the other lot) and does this quickly before other ‘lot’ owners realize the potential.  (If you are not first, you are last)  Maybe the Food Trucks agree that not only will they not sell any seafood but also that they will direct any an all beverage sales especially alcohol to the bar located inside 42nd Street Oyster Bar.  Maybe 42nd Street Oyster bar also sets up a tent and sells 3-4 quick, hand held specialty seafood items at a similar price point to what the food trucks are selling.  Maybe if this works out to a regular event, the food trucks can advertise it, on their self contained rolling billboards with magnetic signs. “FIND US EVERY FIRST FRIDAY AT 42ST OYSTER BAR”.  (This next part is most important) Maybe after the evening when both the food trucks and 42nd street oyster bar are reveling in such a great event they collectively load those rolling businesses with any extra food to be delivered to the Inter-Faith Food Shuttle, who are always in need of fresh food to give to people who don’t ever get enough to eat and who can teach us all about what it is like to be hit by a recession.  (Win-42nd/Win-Food Trucks/Win-DwtwnRalAll/Win-starving people/Win-consumers of Raleigh…how can this go wrong?)

or

-Maybe some restaurants don’t have a large parking lot to offer…Sarig Agasi owner of Zely and Ritz and also invested in a Durham restaurant whose brunch business has been affected by Food Trucks at the Durham Farmer’s Market…Maybe he is also tied in with Coon Rock Farms.  Maybe those Food Trucks across the table can be viewed less as competition for his restaurant but moreso as potential clients for fresh ingredients grown on the farm.  Maybe they can sell and advertise on their menu and also on their trucks “MADE WITH FRESH ______ FROM COON ROCK FARMS!”  Maybe if this is not enough to ease Sarig’s mind, so maybe one of the Food Trucks invites Sarig Agasi, one of this town’s top level chefs for a day on the truck, take him to where your customers are, some that might not be familiar with his cooking.  You have a rolling kitchen, offer your customers an opportunity to meet Chef Agasi as he designs today’s menu and offers not pizza or burgers but some sample of cooking that you may find at his restaurant…Zely and Ritz.  Spread the word on you social media outlets.  Advertise together.

or

(your turn to fill in the blank-you are only limited to what you can’t imagine!)

And maybe after all the kinks are worked out, the economy returns and everyone (still left in the 40% survived restaurants) will need some photography for your sucessful businesses, then call me because I’m trying to re-invent my own business and I can’t do it if none of you survive.  These ideas are MY investment…Free to you…to get the ball rolling in the right direction.

“Impossible…Yes…So let’s get to work!” -Man On Wire.

Next in the previously mentioned line up of out-takes from a recent editorial shoot for Our State Magazine.

Captain Jim’s Seafood Restaurant

316 Fulcher Landing Road

Sneads Ferry, NC 28460

910.327.3516

Images below ©Mark Petko Photography (click here for permission)

Flounder, Eggs, Grits, Biscuit

Images below ©Mark Petko Photography (click here for permission)

R.W. Everett- (Sneads Ferry's legendary cook)

Sea-view

Images below ©Mark Petko Photography (click here for permission)

Next in the previously mentioned line up of out-takes from a recent editorial shoot for Our State Magazine.

Byrd’s Restaurant

196 NC Highway 58 S

Kinston, NC 28504-6800

252.523.3422

Images below ©Mark Petko Photography (click here for permission)

Tenderloin Biscuit with Gravy, Cheese, Fried Egg

Owner (and sweetheart), CJ Jarrell

Norma McBynum cooking sausage

Images below ©Mark Petko Photography (click here for permission)

Mary Alice Jones- hand makes biscuits every morning.

As the new year gains momentum I have been able to look back and see the recent neglect of this blog adventure of mine.  I have also been bouncing around some new ideas as to how to continue with this outlet and am still working on some of the details.  In the meantime, part of the reasoning behind letting this slip by has been due to having some recent assignments that take precedence as ‘paid work’ over this and other labors of love.  So in hopes to keep this active and since there is some relevance to the geographical coverage of this blog, I will be running a couple of posts covering some restaurants shot for the recent issue of ‘Our State Magazine’.  I was given a recent assignment which I have detailed on my personal photo blog Blown Out! (blog).  The assignment had me travel around Eastern North Carolina to cover some breakfast dishes.

You can see some features from the issue and more on Our State Magazine here.

Thanks for sticking with me through this lull in posting and I hope to bring you more in the near future.

Here are some out-takes and non-run selects from my shoot at:

Baker’s Square Restaurant

227 Middle St.

New Bern, NC 28560

252.637.0304

All imagery below ©Mark Petko Photography (click here for permission)

larger version of image printed in Our State

Chef/Owner Ben Litwiller was not going to take ‘no’ for an answer when he asked if I wanted some breakfast after our shoot.  Which is good because: a) I wasn’t in the mood to insist a repeated ‘no thanks’ and b) he delivered the absolute best French Toast I have had to date in my years here on earth.  Since then all else has been compared to this new standard and weekly I consider a two-hour drive to the coast because I have yet to meet it’s match.

On top of the eats Ben was kind enough to walk me around New Bern and introduce me to other local restaurants, shops, and local artists.  A great little city, on the water, full of kind people.

Bread is made fresh daily for their French Toast and other dishes.

Twigs and Berries Parfait

Chef/Owner Ben Litwiller starts the day sweeping the walk in front of his restaurant.

I highly suggest a visit to New Bern and Baker’s Square!