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

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)

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)

Lunch Sashimi Assortment- 4 slices each of: tuna, yellowtail & salmon

RA Sushi

1080 Peachtree St. NE

Atlanta, GA 30309

404.267.0114

www.rasushi.com (link)

I attempt to do a bit of research before visiting a location to shoot.  I believe it to help in obtaining a mindset conducive for achieving optimal photography that is in line with the aesthetic of a restaurant.  So having done some poking around the internets pre-RA-shoot and taking a quick gander at RA’s website revealed in ‘judging a book’s cover’ form, that which is RA.  Based on a franchise chain headquartered in Arizona, and currently fathered by Benihana, Inc., RA makes their web introduction by presenting themselves as a fun, sleek, sexy, cosmopolitan, sushi-bar-restaurant.  By having this persona as a hip, modern, sleek-anese restaurant, I was not surprised upon reading some other blog postings and reviews when the common preemptive disclaimer ,”I wasn’t expecting much…” reared it’s ugly mug.  This bothered me a bit because like the others, I found myself entering, in maybe not the most open of mindsets.  Walking into a place with expectations is a dangerous habit.  We sell ourselves ignorant when this happens and RA proved me wrong.  Granted when I first arrived and was greeted by all the pretty people, housed in an obviously decorated atmosphere, I was on the defensive.  But after spending some time there, my guard dropped. By meeting and talking with some of the staff I started to feel at ease and found myself enjoying the space.  I feel I would be much happier accepting it for what it is and not expecting it to be something I wished it to be.  Sure it may seem like it is trying too hard but RA never fronts about what it is.  It is confident in knowing that it may not supply the sushi purist with a cartwheel inducing meal, but they will do just fine playing hip music, serving the sushi-fused food and drinks they want to and being a place to have fun and not take yourself so serious.  Some of those that walked in with low expectations were pleasantly surprised, others were doomed of mind before a fair chance was had.  But accept it for what it is and you may enjoy some pleasant surprises.

Getting ready for March Madness, RA is introducing ‘Maki Madness’ sushi eating contest with all proceeds being donated to Bert’s Big Adventure.  I have a friend that has some experience participating in Bert’s Big Adventure and she could not speak highly enough about how important her and her daughters’ time on the trip meant to them.  If you wish to be part of a really great, heart touching charity, Bert’s Big Adventure is the place to do it.  Find out more details on Atlanta Dish.

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

'RA'llipop-tuna,salmon,yellowtail,spicy tuna mix, lettuce, asparagus & cucumber wrapped in lobok; served skewered with garlic ponzu sauce

Hot Mess- crispy rice balls topped w/ spicy king crab mix; baked & finished with jalepeno & cilantro

Tunacado-seared ahi tuna dusted w/ Japanese rice cracker bits & black sesame seeds; served with fresh avacado & creamy ponzu dipping sauce

Viva Las Vegas Roll- kani kama crab & cream cheese rolled in rice & seaweed, lightly tempura battered & topped with spicy tuna, kani kama crab mix & sliced lotus root; finished with a sweet eel sauce & spinach tempura bits

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

TOP FLR

674 Myrtle St.

Atlanta, GA 30308

404.685.3110

www.topflr.com (link)

When growing up I always felt just a skosh shy of being one of the “cool” kids.  I misguidedly thought I was cool, until sharing space with someone who truly was, and then my lack thereof..made obvious.  There is a lassez-faire, nonchalant pulse that the truly cool possess without even knowing.  A natural occurrence that when forced is soooo…uncool.  TOP FLR has working for it, this “whatever goes” vibration, this energy exudes from the space, the decor, the staff, and the owners…it’s a package deal, all encompassing.  Having read some of the past articles and press on TOP FLR I quickly decided to NOT use the widely abused term “hipster” in my descriptions, but I will say this favorite neighborhood hang definitely seems like a place where “everybody knows your name”…as long as your name is “wat’up” (delivered with a head nod).

Located in Midtown on Myrtle St., a block off of Ponce, this two-story end unit begins it’s ooze of cool with a clean, brick exterior.  The bottom “flr” consists of two small bar rooms with a couple of tables to accommodate some drinks and/or dishes.  Through the main door, between these bar rooms, rises an escalade of stairs leading to the “top flr” dining area, decorated with a mainly black and white motif accompanied by very limited green accents, occasionally strewn.  The tiny kitchen, tucked away behind one of the bar rooms is ground zero to a crew of chefs, “urbaned”-up, ready to provide some of the dishes that have already gained this restaurant quite a bit of notoriety in it’s two year stint since opening. TOP FLR has joined many “top of” lists making the success of this place undeniable.

Having met with part-owner Jeff Myers for the shoot (on his day off even…how cool was that?), he described TOP FLR as a place where one could have a great meal and interesting cocktails at an affordable price, avoiding the usual overpriced, dull and stiff places.  This affordability mixed with a widely liked wine list, and extended-late-food-serving hours, draws in many urbanites, depositing and withdrawing from the stashes of cool.  If you are a fan of the vibe found at TOP FLR then keep your ear to the ground for a possible second venture by it’s creators.

Although time was limited and it would have been nice to photograph more dishes, I’ll have to don my “whatever… it’s cool” persona and just float the vibe.  Thanks to Jeff, Shane, Will and the others at TOP FLR.

Caramelized Vegetable Pizza

Soft Gnocchi, Duck Confit, Pearl Onion, Wild Mushroom, Preserved Lemon Natural-nage.

stop in…say “wat’up”…tell’em “spoonfed, yo”…(while nodding your head)

All images and words © 2009 Mark Petko Photography

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Just another cool dude.