Hogwash hickory smoked porter chocolate cake, cherries, and chocolate buttercream.

Crumb

Raleigh, NC

info@justcrumb.com

919.413.8134

www.justcrumb.com (link)

I’ve been itching to get these guys ‘on the books’ for some time now.  Crumb features the creations of Carrie Nickerson and David Menestres who currently do not have a brick and mortar location but have been gaining much notoriety as of late, supplying upon order, many options for cakes, cupcakes, muffins, pies, and other delights.  I was able to get this shot due to a new offering that they have in conjunction with Escazu.  It seems every Thursday Escazu will be offering slices of a Crumb-made cake using Escazu chocolate.  Get some details here on their blog.  This particular trifecta includes Fullsteam’s Hogwash hickory smoked porter, that’s right Crumb, Escazu and Fullsteam in one bite.

Escazu website

Fullsteam website

Escazu Artisan Chocolates

936 North Blount St.

Raleigh, NC 27604

919.832.3433

www.escazuchocolates.com (link)

The owners of Escazu have just recently moved their retail operations to new space combining it with their artisan’s factory where the chocolates are born.  When contemplating their new surroundings I can’t help but relate their process of chocolate making to life in general, I realize this may be getting a bit too Chocolat (the movie) but last night I had some lucid dreams where I chose to fly around and explore, so this morning I’m experiencing some pensive mindsets.  Put on some boots and buckle up, it’s gonna get thick and bumpy.  Having recently moved part-time to Raleigh, I can attest to the awakenings provided by new digs, of which Escazu must surely be experiencing.  Change is good, sometimes difficult, but if embraced with that fact placed in the proper lobes, then change will eventually lean positive.  It is during these times of change that internal and ingrained wiring is reset, shifting our perceptions, creating new connections and seeding the ground for new growth (ahhh the cocoa bean is planted).  As one travels a lifetime, inevitable and repeated experience with change will force individuals to form their own processes with which they practice change, a process reflected in chocolate making.  Some aspects of change will involve choice and selection, similar to the choosing of a proper cocoa bean, life’s choices are often foundations that hold the essence to later flavors.  In Escazu’s chocolate making process the beans are then roasted and cracked to remove the husk.  I liken these processes to the simmering and unveiling of truths in ideas and thought.  Through contemplation and examination, one discovers new realities to put into use in an attempt to verify their validity, testing them in the workings of an individual life. (Damn, your in it now).  The chocolate nibs, left over from the shucking process are then placed into an antique stone grinder and ground, sometimes for days.  This is the practicing of new concepts, mentioned before, the daily grind.  The weight of the world pummels a chocolate life and breaks it down, reshaping it, transforming it.  Repeated revolutions, monotonous drone, the challenge of existence.  Other ingredients are sometimes added during the grinding process, some sugar, maybe vanilla.  As in life, one adds past experiences to the mix, bringing past knowledge to new ideas, learning and growing along the way, making of the mixture what they will.  As growth happens and past choices form new opportunities, new days take on shape and the seeds of change become realized as with chocolate poured into molds, forming little gems of sweet living.  After being formed the chocolate is wrapped in gold and silver linings, then packaged with declarations, definitions, names and titles being given to each creation.  With life this package is similar to our own thoughts and ideas on living itself, our newly learned truth, dressed up, titled and ready to share with others.  The only thing left to do is enjoy until you run out, then start a new batch.  If you need some help during the process, stop by Escazu’s new retail shop, peek into the factory process, sip some coffee and taste a bit of their life’s work.  Live well.  (you may now unbuckle and hose the muck off you boots, it’s out of my system…back to the grind).

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

Pomegranate

Chipotle Chili & Vanilla bar

Dark Chocolate Cherry Vodka (front)

coffee break

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

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

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)

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

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