Spoonfed (Atlanta)

I recently shot some imagery of Empire State South for ‘the Atlantan’ magazine for their January 2011 issue.  You can see the full spread and link to the online version of The Atlantan (here).  Or go get you a copy.

Below are some of the shots used along with some out-takes.

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

Empire State South

999 Peachtree St.

Atlanta, GA 30309

404.541.1105

www.empirestatesouth.com (link)

Executive Chef Ryan Smith & Chef/Owner Hugh Acheson (Hugh details the evening’s special at the staff dinner)

Check out Hugh Acheson’s personal blog ‘Hugh Cooks Food‘

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

Persimmon and Pear Chutney

Country Ham & Pickled Egg-spiced walnuts, baby beets, frisee, clothbound cheddar

Triggerfish- meyer lemon marmalade: lentils, hakurei turnips & apples

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

www.iotajot.com

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

Spiced Chicken Samosas, Cilantro Yogurt

Spice Market

W Atlanta Midtown

188 14th St. NE Atlanta, GA 30361

404.724.2550

www.spicemarketatlanta.com (link)

What’s in a name really?  I’m just the son of an electrician, so for those (like me) who have nary an inkling who Jean-Georges Vongerichten is, then all one need to do is check out the most reliable source for factual biographies and information…wikipedia.  Ok, that may be a stretch but really, it’s as good a place as any to gain some ground in your Jean-Georges knowledge building.  Here’s the gist:  He is big-time. French chef, studied at the Auberge de l’ill under yadda, yadda, opened this restaurant and that restaurant, teamed with so and so to write this book and that book, touted by bliggity-blah as the “sha-bang-shazam, bomb-diggity.”  The list goes on and on about his ventures across the globe, partnering and teaming with many, to position his knowledge, influence, culinary proficiency, and name to (it may seem) as many outlets as he can.  His reach is vast as it spans the globe.  And yet I wonder…How does a man, whose name covers a Brobdingnagian jurisdiction rest assured knowing that the quality of product is living up to that name?  And is it possible to spread yourself so thin and to have your name so used that it dilutes into just a phrasing, stripped of clout, countering all that was once worked for?  I don’t know.  What do you think Wolfgang?

Spice Market has the honor of being connected with the original offering, Jean-Georges’ New York restaurant.  It is based on influences of Asian street food yet the luxury and style of the restaurant, smack-dab in the middle of a W Hotel mind you, has little reminiscence to anything ‘street’.  The space is impressive and tasteful with Asian accents but still obviously upscale.  Upon mentioning my recent shoot here at Spice Market, my sister-in-law and her soon to be husband mentioned having dined here and raved about the Samosas (pictured above), seconded by Meridith Ford’s review from just after it’s opening.  Check out some more recent reviews (here) and (here).

View more recent work from Mark Petko Photography

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

Black Pepper Shrimp, Sun Dried Pineapple

Ginger Fried Rice

Sauteed Snapper, Asparagus and Shitake Mushrooms, Sesame Vinaigrette

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

Grilled Strip Steak, Garlic, Coriander and Sesame

Ovaltine Kulfi, Caramelized Banana, Spiced Milk Chocolate Sauce

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

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

Domestic Colorado Lamb w/ Basil Pesto Sauce

Pacci Ristorante

866 West Peachtree St. NW

Atlanta, GA 30308

678.412.2402

www.pacciatlanta.com (link)

Since it’s inception 9 months ago, the incubation of this lil’blog venture has rekindled  an interest I had at an early age for things culinary.  In my schooling years I seemed to opt for the “Home Ec.” and “Foods and Nutrition” elective classes over the “wood shop” and “metal shop” electives,  it just made sense to me.  For third period, I could either breathe saw dust and risk lopping off my digits on some rogue overused table saw or…hang out with a bunch of girls to make (and eat) cookies.  It may have been a risky move in the fragile testosterone driven hierarchy of High School but seriously…sharing warm cookies at 10am with girls…I’ll risk the promise of a beating and some ridicule, just pass me the milk afterwards to wash it down.  Membership in the club has had it’s privileges.  But since this photographic exploration is beginning to get slight notice, I have come across some privileges that I sometimes have a difficult time with.  On occasion I will be invited to an event or dinner for media types.  I assume that this invitation is just more than a ‘glad-hand’ in my direction, and the ultimate goal is exposure.  When I receive any of these invites, I feel an obligation to let the host know that my deal is a bit more involved than just a taste & write.  I come with baggage, literally.  For my blog postings to take shape, I show up with lights and equipment, take a bit of space and require a minimum of 3 hours to capture the caliber of images seen on Spoonfed.  I also prefer to move about the business to incorporate some of the atmosphere of a dining room that will hopefully result in a cohesive presentation.  I feel bad or guilty accepting these dinner invitations only to show up, gorge, and walk away not having taken any shots because of bad lighting, no space, and not wanting to infringe on another’s dining experience with constant flashes.  But after receiving an invite from Pacci a few months ago to attend a wine dinner, I decided to let go of my fears and ‘what ifs’ and enjoy a meal.  I showed up with a scaled down version of my photo kit but quickly realized that it still wasn’t going to work out.  It would have been a hassle for the host to provide me with a special table and also for the other invited guests to endure the dizzying strobes so luckily, I was able to revisit Pacci Ristorante at a later date and take my time…and I am glad I did for these may be some of my new favorites…

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

Kobe Beef Carpaccio (Pacci)- Kobe NY Strip, Tapenade, Rucola, Parmesan

Grilled Alaskan Halibut- heirloom cherry tomatoes, grilled corn, red onion, oven roasted brown alba mushrooms, rucola, corn jus

Duck Confit-Anson Mills Polenta, Gorgonzola, Blackberry Marmalade

Chocolate Strata- layer chocolate, chocolate mousse, pecan cocoa nib, vanilla gelato

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