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.

.

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)

“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)

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)

Spize Cafe

121 Fayetteville St.

Raleigh, NC 27601

919.828.5000

www.spizecafe.com (link)

I crouch down once again peeking through the viewfinder at the dish in front of me.  It is placed on a metal chair in an attempt to get a silver-washed background to add interest and emphasize the clean and modern space that houses Spize Cafe.  The prawns have once again slid down the noodles, off of their perch, begging for yet another tweaking and having their way with me.  Lil’ buggers.  I can hear them snicker, mocking me.  ”You can’t style food!” they heckle.  I grab one by the tail and can feel the vibration of laughter pulse through it’s last bit of shell in my fingers.  I once again place the unruly Decapoda atop the noodles, check the position and hurry my greasy fingers back to the camera for a quick fire.  As I check the screen to verify my placement another sound begins to drown the audible amusement of jeering prawns.  It is a sound familiar to me.  Not only have I heard this sound before but it’s one that I have created myself many lifetimes ago.  I think most men my age have personal experiences with this sound.  One couldn’t have possibly traveled through the universe during those formidable “Star Wars” influenced years and not perfected it.  A manipulation of muscles around the mouth combined with perfectly timed breathing distortions, once learned and refined, could bring to life any handheld object, real or imagined and form a respectable laser blaster.  These laser shooting sounds emanate from the door marked ‘office’ where the son of Meechai and Jacq Kowae amuses himself in creative play while his parents ready the restaurant for the evening’s dinner service.  Being a family run establishment I imagine the lad is forming quite a few childhood memories as he spends time at Spize, nuances that will be ingrained into his being.  Will he remember the smell of grilling cumin chicken? Or the sound a serrated blade makes when halving a baguette?  Will the laughter and friendly faces of the crew at the grill play like a movie when he reminisces to his days as a boy?  Will the sounds of grilling vegetables and the chatter of a packed dining room remind him of the times when he was playing, in the back room of his parents restaurant with his laser gun?  His imagination inspires me,  making sure to wait until the mischievous prawns are watching me I create my very own imaginary laser gun.  I wave it a bit in the air, to show them I mean business before strapping it into it’s “Han Solo” holster.  I peer into the viewfinder once again only to see them cooperative and upright, knowing the doom fated to them if they continue their shenanigans towards the dark side.

Having run similar restaurants in the San Francisco Bay Area, Meechai and Jacq Kowae are accustomed to providing hungry patrons with a pleasant mix of their Pan-Asian eats.  From soups to salads, noodle salads and baguettes to small and large plate entrees, Spize Cafe offers plenty of options to quell the hunger if you are in Downtown Raleigh and are in need.  Adding to their counter service of mouthwatering offerings the management of Spize have taken on a positive approach to being eco-friendly by serving all of their dishes using only trays, platters, silver and napkins that are made of renewable and biodegradable materials such as corn, sugar cane and bamboo.  They also pride themselves on their organic wine offerings including French Rabbit Pinot Noir, packaged in earth friendly containers and Live A Little Ravishing Red, fair-trade and organically certified.

Visit their website here to see weekly specials and menus.

or follow them on twitter or facebook.

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

Baguette -Cumin Chicken w/ Sweet-chilli mayo

White-Peppered Prawns noodle salad

Lemongrass pork w/ soy vinaigrette glaze, steamed Jasmine rice, mixed grilled veggies w/ ginger

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

'nana puddin'

Carolina Style Ribs, bbq baked beans, collard greens, biscuit, hush puppies

The Pit (Authentic Barbecue)

328 W. Davie St.

Raleigh, NC 27601

919.890.4500

www.thepit-raleigh.com (link)

Everything but…

When mucking around in a new town, inquiring into culinary notoriety, earshot rings with familiar themes on repeated play.   Names precede faces and within a few conversations, one can really gain a sense of the big game in town.  The legends of lore stand tall in individual descriptions of great feasts and draw those unacquainted to the homes of heroes, in search of an experience that hopefully confirms, a legend to be true.  Upon verification, the story lives and breathes through yet another teller, to be heard by those that have shared in the adventure and those that can only listen, and wonder with Pavlovian dripped chins…and as this legend goes…

Ed Mitchell’s barbecue passions began decades ago in Wilson, North Carolina.  Learning the craft from family members Ed keeps traditions alive through his recipes and techniques.  He began by selling barbecue out of a family run grocery store eventually shifting the business to a full-on restaurant.  After gaining notice on a national level for quality barbecue Mitchell ran into an unfortunate string of events that lead to the foreclosure of his business and also some time in court.  Fortunately this new found time with a lawyer led him to an introduction to Greg Hatem from Empire Eats, a restaurant group in Raleigh.  Ed and Greg joined forces to open the Pit showcasing Ed’s Whole Hog barbecue but in a more than usual ‘upscale setting’ that barbecue is accustomed.  The pairing of the two allows Ed to concentrate on being ‘the pitmaster’, in a uniform of plaid shirts and overalls, gracing tv spots on the Today Show and Man V. Food while leaving the business responsibilities to Hatem and team at Empire Eats.  Starting with North Carolina raised all natural hog, Mitchell is one of a few that represent true Whole Hog barbecue using “Everything but the squeal”…”from the rooter to the tooter”.  Mitchell’s Whole Hog harvest is paired with sides based on family recipes but also feature some additions with a contemporary flair prepared under the watch of the Pit’s Executive Chef, Lauren Smaxwell.  Check out the full menu options here.

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

Ed Mitchell-Pitmaster

Pulled Pork, Sweet Potato Fries, Stewed Green Beans

Barbecue Fries-hand-cut fries with melted pimento cheese, chopped 'cue, chives and bbq ranch dressing

Pineapple Upside-down Cake w/candied pecans, caramel sauce, house made bourbon ice cream

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

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