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

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

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

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)

Provencal Crab Salad- A triple layer delight featuring diced Roma tomatoes in house vinaigrette, garlic and avocado mousse and lump crab meat w/ homemade garlic aioli, topped with a grilled and chilled shrimp

Saint Jacques French Cuisine

North Ridge Shopping Center

6112 Falls of Neuse Rd.

Raleigh, NC 27609

919.862.2770

www.saintjacquesfrenchcuisine.com (link)

If ignorance is bliss then consider me the grand pooh-bah of Nirvana when it comes to French cuisine.  I know nothing, which is not necessarily a bad place to be.  Having the well empty leaves room for new experiences and exploration.  When I decide to start my education of French cuisine I will be happy to have Saint Jacques at my disposal as my initial point of reference.  Owned and operated by French native from Provence, Lil Lacassagne and his wife Lori, Saint Jacques has repeatedly been noted as a premiere experience for sampling authentic French food, delivered with grace under the care of it’s owners.  Both having past experience in the restaurant and hospitality businesses, it becomes obvious that not only this experience but also their passions for food and life are present in their offerings.  What Saint Jacques lacks in outward appearance, being located in a less than new shopping plaza, one loses all sense of retail mundanity when entering the quiet and quaint dining room, and when greeted and tended to by the staff and owners, one will have no recollection that they are in North Raleigh but yet will be lifted elsewhere.  If the experience of sampling French food at Saint Jacques in still not enough to scratch your itch then join Lil and Lori on one of their annual French trips in mid-July.

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

Citrus & Arugula Salad- Baby arugula tossed in a nutty citrus vinaigrette topped off with orange supremes and fresh grapefruit finished with creme fraiche and toasted almond slivers

Blue Cheese Delicacy- a miniature vol au vent filled with a port wine and blue cheese mousse surrounded by slices of poached pears and a port wine reduction

Crusted Lamb Loin- Mushroom and nicoise olive crusted lamb loin, thinly sliced and topped w/ a dijon cream sauce and served w/ potato gratin finished with a sweet red pepper coulis and fresh baby spinach sauteed w/ garlic and olive oil

Strawberry Mille Feuille- Almond and sugar crusted phyllo layers filled with grand marnier infused whipped cream and fresh strawberries, drizzled w/ raspberry coulis and creme anglaise

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

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)

Hibernian Restaurant & Pub

311 Glenwood Ave.

Raleigh, NC 27603-1406

919.833.2258

www.hibernianpub.com (link)

Southwest Garden Salad

I think it is about time that we downshift here at Spoonfed and pay some attention to some of the local establishments that may not be considered ‘culinary Meccas’, but still hold some significance when examining the rotunda of options to those of us in need of sustenance.  This homage is paid to the places that may not be chef centered or considered to be a contender when discussing a James Beard award, they may not be exploring molecular based menus and there may hardly be any mention of them on a thread between high brow foodies who ‘wouldn’t dare’.  But to the local, everyday bub, these are the places visited often, shared with friends, that go on delivering to the masses, the normals, to you and to me without extensive ‘culinary’ praise, under the radar, but still present and now accounted for (by Spoonfed at least).

When I first set up digs in Raleigh and realized Glenwood South was what it was, a strip attuned and keyed in for dining and nightlife, there were two buildings that made blatant statements, and they were a block apart.  Solas and the Hibernian (along with their new sibling  ’the Diner’) opened and owned by Niall Hanley, both of which force you to stop and take notice.  The exterior of the Hibernian, painted black with ornate accents really sells the point that this is based off of the Irish Pubs found overseas.  Coming into their 10th year anniversary, the Hibernian “is a meeting place for all, to talk, to argue, to debate, to sing, to laugh, to drink and to EAT. From listening to traditional Irish music while enjoying lunch to letting it all hang out to the latest hits late night! It adapts and changes with the time of day. Its cozy corners and blazing fireplace take you away from Raleigh and bring you into the streets of Galway.” (from their website).  Offering many bar standards alongside traditional Irish eats, the Hibernian offers weekly food and drink specials found on their website.  There is also a second location in Cary at 1144 Kildaire Farm Rd. for those that don’t want to travel in-town.

Just got word that a photog-bud of mine Bryan Regan (click his name to check his new A Photo Folio site) just shot some editorial using the Hibernain as backdrop, check out some out-takes here.

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

Reuben-Corned Beef, Swirl Rye, Swiss, Sauerkraut, 1000 Island

Beer Battered Cod w/tarter and slaw

Corned Beef and Cabbage-garlic mashed potatoes, parsley sauce

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

Mura @North Hills

4121 Main at North Hills ste. 110

Raleigh, NC 27609

919.781.7887

www.muranorthhills.com (link)

It is amusing to me how a camera tends to divide a room.  As a photographer I’ve noticed that when one enters an environment and unsheathes their equipment there tends to be two common reactions.  The first is from those that immediately feel suspicious.  You can see the fear building in people as their peripheral viewing sends vibrations of unease.  You can sense and almost hear the tracking of thoughts racing through their minds questioning your motives, ‘who, what, where, when, why and how…do I look?’  It is a revealing of a threat of exposure and some will recede into the dark corners, disappear, or give you the ‘don’t even think about it stare’.  In contrast there is the opposite reaction, there are those drawn to the camera like ninjas to a sword shop.  This camera-captive group goes on to separate into three categories: other photographers, photo-gear heads, and ninnies with questions.  It is possible to be totally defined within one single group but also for someone to pull traits out of each group in a combination.  Photo-gear heads and ninnies with questions are separated only by intention.  The gear heads approach with questions but only with the purpose of sizing you up, to compare, to try and trick you into making them feel they are better or know more.  Ninnies with questions are just people who want to learn and are quite harmless and wonderful people, I just call them ninnies because they assume that since one is a photographer, then you must know out of the ka-trillion variations of point and shoot cameras, which one is the best and will suit their specific needs.  Other photographers are my favorite.  They approach with caution, knowing that you may be doing a job.  They may ask about equipment, but not to size you up but to just collect information that may be helpful someday.  They are also providers of an equal exchange of knowledge, opportunities, appreciation and camaraderie.  While I was shooting at Mura I was approached by one of these ‘other photographers’.  Terrence Jones is working as a waiter there to help pay the bills while trying to make his way into the pro-shooter realm.  I appreciate the fact that he wanted to hang around, just to learn, to see how someone else accomplishes a photographic goal.  This is something that I, myself try to do when seeing other photographers unsheathe their equipment.

(back to the matter at hand)

Mura is one of a triad of restaurants created by Eschelon Hospitality and is sibling to it’s downtown counterparts, The Oxford and Sono.  Self described as “a Japanese Fusion restaurant serving world renowned Kobe beef, a variety of steaks, seafood, mixed cuisine and the finest grade sushi.”, Mura boasts the recent awards of “Best Sushi in Raleigh” by Metro Bravo 2009 and “Best Sushi and Best Japanese in Raleigh” by Citysearch 2009.  Located at the foot of the North Hills keystone, The Renaissance Hotel, Mura takes it’s place amidst this ‘Disney-esque Anytown’ shopping district and is primed for visits from any variety of shopping, business, local or traveling family expeditions.  Mura’s sophisticated design multi-tasks by skillfully separating it’s space to include a bar area, a sushi bar, a suave dining room and a couple of  tatami rooms for private functions.

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

Cucani Roll-Four spears of kani crab surrounding avocado and cream cheese, wrapped in layers of finely sliced cucumber and soaked in Sunomono sauce with smelt roe

Orange Duck-8 oz. Vermont duck breast tenderloin w/orange & sweet chili glaze, pan roasted, served over soba noodles w/ green & red bell pepper, broccoli and yellow onions

Miso Marinated Seabass- 8 oz. Chilean seabass soaked 24 hrs. in miso/sake marinade, pan seared, served with sesame Hikari rice & ginger sauteed asparagus spears

Nippon Spider Roll- Tempura battered soft shell crab stacked with kani crab, wasabi, green onions, cucumber & masago-peppered avocodo. Wrapped in mirin-infused sushi rice and nori, then with thinly peeled daikon radish, topped w/ house-brewed eel sauce

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

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

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