Spoonfed (Raleigh)

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

Archive for the ‘Durham’ Category

LUva Enoteca | Durham NC | Chef Jim Anile

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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

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Toast Paninoteca | Durham NC | Kelli and Billy Cotter

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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

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February 3rd, 2010 at 9:46 am

Guglhupf Cafe | Durham NC | Chef David Alworth | Claudia Kemmet Cooper

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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 Yellowfin Tuna w/ local Baby Turnip Puree, sauteed Chanterelles and Lingonberry Sauce

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

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

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

something

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

something

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

something

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

All images and words © Mark Petko Photography

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December 1st, 2009 at 7:51 am

blu seafood and bar | Durham NC | Chef Tim Lyons

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

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

blu-9blu-11blu-8 blu-12Key West Yellowtail Snapper w/ Salsa Verdeblu-12

Key West Yellowtail Snapper w/ Salsa Verde

blu seafood and bar

2002 Hillsborough Rd.

Durham, NC 27705

919.286.9777

www.bluseafoodandbar.com (link)

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blu-4

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

Albacore Tuna w/ Green Papaya Salad

Chincoteaque oysters on the half-shell

Chincoteaque oysters on the half-shell

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

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

blu-tini w/ crystalized blueberries

blu-tini w/ crystalized blueberries

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

All images © 2009 Mark Petko Photography

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September 7th, 2009 at 10:24 am