Spoonfed (Raleigh)

Mark Petko photographs Raleigh/Durham/Chapel Hill's culinary scene.

Archive for the ‘Downtown Durham’ Category

LUva Enoteca | Durham NC | Chef Jim Anile

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

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography;

Fettucini with Lamb Bolognese

My oooooh my, how time flies…It has been quite a stint since I visited this space with some updated work, but finally, we are back.  As I write this post I noticed that my last Spoonfed Raleigh update covering Capital Club 16 was written last August (two days short of a full year ago) and that is a bit upsetting.  The past year has been a bit of a whirlwind and I won’t go into too much detail except to say that the majority of that time was spent making a transition from living in two cities to fully living in Raleigh.  Yet, for now, I am here.  I am back.  I am looking forward to returning to getting some goals accomplished, one of which is to recommit some efforts to this blog.  Thanks to all that have questioned my absence, especially Rob at A Photo Editor whose timely inquiry helped me to stay focused.  Aside from the 9 months set aside for refurbishing and selling our home in Atlanta I also began a new platform related to photography.  Due to the experience collected these past couple years blogging and working with restaurants and with considerations of the ever changing world of photography, I began creating an on line educational system geared towards teaching food photography to those that are interested in capturing the same quality images found here.  We are still in the early building stages but please, pay us a visit when you are through checking out this post.  (link at bottom).

Thanks again to those that find themselves here again, welcome back…now onward to

L’Uva Enoteca

American Tobacco Complex

406 Blackwell St. Ste. 406

Durham, NC 27701

919.688.8181

www.luvaenoteca.com (link)

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography; Cured Meats

Cured Meats

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

I don’t think it is just coincidence that I return to this blog by showcasing L’Uva Enoteca after a year.  They have been on my radar for some time and this post is close to dropping right around their one year anniversary.  It’s almost as if I’m picking up right where I left off.  Also, Chef/Owner Jim Anile and I have a history since he was one of the earlier chefs to allow me a visit to his other Durham restaurant, Revolution so to visit him once again, would make for an easy going shoot to ease me back into the process.  He admits to the difference between the two places and seems to want L’Uva to have a much more simplistic approach.  It’s laid back, uncomplicated, and straight forward Italian cuisine mixed with small production Italian wines.  Lead by Jim and Chef de Cuisine, John Tate (who actually helped out with the shoot at Revolution a couple years ago as well), L’Uva offers an ever changing weekly menu, so even though the exact dishes you see here may not be currently available, I’m positive the same quality and care will be presented in the menu’s most current selections.

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography; Salmon Carpaccio

Salmon Carpaccio with Citrus Fennel Salad

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

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography;

Mascarpone Gnocchi with Rock Shrimp and Lobster Sauce

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

Like the menu, the decor design is clean, straight forward and comfortable.  A mostly partitioned outdoor patio with handmade wood benches allows lunch and dinner goers to enjoy the American Tobacco Complex’s atmosphere while still feeling L’Uva’s personal presence.  With the idea to extend L’Uva’s capacity by the addition of another outdoor bar area in the general vicinity, Jim continues to build upon the business’s appeal for the local lunch crowd as well as for patrons the locations events.  L’Uva is a great spot for both the dressed down pre or post Durham Bull games as well as for those dolled up for an evening at DPAC.

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography;

Warm Polenta and Olive Oil Cake with Lemon Curd and Almond Praline

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

Other than talking art, business, food and photography while getting to know Jim a bit better during the shoot, my second favorite part of the day was seeing that he carries Full Sail Session.  I’ve been looking for this since trying it in Atlanta at Top Flr.  So the fact that I can now find it, here, in Raleigh, reinforces my correct decision making that this IS the place to live.  It’s nice to be home.

Luva Enoteca; Durham; North Carolina; Jim Anile; Teresa Anile; John Tate; Spoonfed Raleigh; Food Blog; Food Photography;

Full Sail Session

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

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We’ve Moved!  Check out the updated website with new coverage of food photography in your city at The Spoon Feeds.com

Toast Paninoteca | Durham NC | Kelli and Billy Cotter

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We’ve Moved!  Check out the updated website with new coverage of food photography in your city at The Spoon Feeds.com

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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

We’ve Moved!  Check out the updated website with new coverage of food photography in your city at The Spoon Feeds.com


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February 3rd, 2010 at 9:46 am

Revolution | Durham NC | Chef Jim Anile

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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)

revolution-8 chocolate tower                                                                                                                                                                                         revolution-5

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.

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

revolution-95 Spiced Pork Belly & Diver Scallops with Butter Beans and Watercress

We’ve Moved!  Check out the updated website with new coverage of food photography in your city at The Spoon Feeds.com

All images © 2009 Mark Petko Photography

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Written by admin

August 5th, 2009 at 12:18 pm