Spoonfed (Raleigh)

All content © 2011 Mark Petko Photography (click here for 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)

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

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)