Spoonfed (Raleigh)

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

Archive for the ‘Seafood’ Category

Market Restaurant | Raleigh NC | Chef Chad McIntyre

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

Market Restaurant

938 N. Blount St.

Raleigh, NC 27604

919.754.0900

www.EatAtMarket.com (link)

I wonder what country folk think when they hear someone use the term ‘farm to table’?  Likewise does the rest of the world guff-ah at us when they realize that we are naming to a trend, something that is so basically natural to them?  Go to the bush in Africa, or a farm in Russia, a mountain in China or a jungle south of America.  Sit with a tribesman, a sharecropper or a Sherpa. Shake their worked hands, and look into their weathered faces, tell them of your home and try and sell an idea of the wonderful transition restaurants and food producers seem to be going through, focusing on the supplying of fresh, local, organic food to your palate.  I’m sure the blank stares of non-amazement and furrowed ‘no shit sherlock’ brows will help to remind you how American you are.  Don’t get me wrong, over the past couple months I have attempted to change my own eating and shopping habits for the benefit of my health and have bought into the mass appeal.  I find myself favoring Trader Joes, scouring labels looking for keywords and reading ingredient lists looking for the unpronounceable, clues to aid my purchasing decisions.   I have watched and found influence from movies like Food, Inc. and Our Daily Bread and am coming to know the pleasure of farmer’s markets and local staples.  But as I notice this declaration of  ’farm to table’ becoming more popular and the frequency of which makes it sound of a sales pitch, I realize that there is money involved and as more and more corporations shift to a conscious platform towards ‘green’ and ‘organic’ my skeptic nature kicks in.  After thirty-seven years of being ‘sold’ to in America I now pick up a piece of fruit or a box labeled “organic” and actually wonder…really?  I feel that at any moment the evening news will reveal some scandalous event discovering that the only distinction between a pesticide laden piece of fruit and an organic piece is the placement of a sticker and a weighted price-tag, dubbing us all to the category of ‘sucker’ yet again.  I imagine shopping for groceries one day and being approached by a man,  ”I’m Chris Hansen,” stepping from behind a conspicuous bar placed awkwardly in the middle of the produce section, “Did you know that ‘organic’ mango you just bought is basically poison?”  Until that time I may just have to trust onto others and tread the marketplace unabashed.

Since I have been trying to make more conscious choices with the quality of food I eat, I was excited to hear of the opening of Market Restaurant, not only due to it’s close proximity to my home, but also for their philosophy.  Instead of being a business that has ‘transitioned’ to follow a trend, Market was created in it.  Born to a standard and living for the purpose.  From their website: Market Restaurant is committed to serving whole, all-natural, unprocessed foods from local sources. We make every effort to support organic and sustainable farming practices while providing our guests with the best experience possible. Healthy food, prepared fresh, from local seasonal ingredients. Chef/Owner Chad McIntyre has created a laid back atmosphere in a small duplex plaza in the historic Mordecai neighborhood, sharing a wall with local-Wonkas Escazu.  There is not much to the space but a few touches lend themselves to a tasteful decorative palate including a decent patio cornered by a visible herb garden with the inclusion of pepper plants and also a vintage RC Cola cooler stocked with brew kept at a prime temp.  The menu, being based on local ingredients is uncluttered and mildly priced with notations for Vegetarian and Gluten-free diners.  The small and viewable kitchen adds to the intimacy of Market and to the comfort of knowing the truth to the food you are delivered.  I feel good in the knowledge that when I am ready for a wholesome meal, and don’t want to worry about the mysteries of what I am actually eating, Market will provide.

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

Kale Chips w/side of homemade ketchup

Check Out Our Sister Site ‘Your Kitchen Camera’ to learn how to photograph food.

Grilled Shrimp & Watermelon over mixed greens w/ white pepper vinaigrette

Fish Tacos, fresh flour tortillas, lime creme, thin sliced cabbage and pico-de-gallo, served w/roasted corn salad

Check Out Our Sister Site ‘Your Kitchen Camera’ to learn how to photograph food.

Creme Fraiche Cheesecake, topped w/ bourbon-vanilla peaches (and a vintage RC cola machine to boot!)

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

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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August 17th, 2010 at 10:21 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

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

Blu Seafood and Bar on Urbanspoon

Written by admin

September 7th, 2009 at 10:24 am