repast

620 Glen Iris Drive NE

Atlanta, GA 30308

404.870.8707

www.repastrestaurant.com (link)

before/after: Chorizo crusted Berkshire Pork Chop, Sweet Potato Turnip Gratin, Sherry Vinegar Gastrique

What can one say about a man that holds his own when going tête-à-tête with Martha Stewart.  What limited experience I have watching Martha is enough to know that on her show…she rules the roost.  With an uncanny knack for cutting people short or ignoring shared screen commentary, Martha can sometimes push a guest to seem, to me, not entirely welcome, but just this side of ‘worthy enough’ to breathe the same air.  Maybe this is a defense mechanism learned during recess in the yards of incarceration or maybe it is a trait possessed by many successful corporate kingpins.  What is for sure is that when chef Joe Truex of repast restaurant was honored with a spot on Martha’s show, he seemed to stay just enough ahead of Martha as to not befall the same fate as those before and that many more to come will know.  Check the video. Oh, and Martha, please disregard this post if you happen to stumble across this blog looking to hire a photographer for some work…you’re the cat’s pajamas, f’shizzle. (even though I giggle when I imagine you getting a ‘tear drop’ prison-tattoo next to your eye).

After spending some hours shooting at repast it became obvious to me that there is a passionate force on which this restaurant is built.  There is pride behind the words when Truex talks about the in house made stock, the beauty of a cut of pork, the color in a sweet potato turnip gratin and also in his golf swing.  He is obviously content with the home that he and his chef wife Mihoko Obunai have made here in Atlanta.  It seems that a large part of chef Turex’s passionate exploitations revolves around his love of wine and his ability to stock the perfect compliments to his food.  To support this I asked that he recommend some pairings for the dishes photographed (his comments are displayed with the images).  repast is self described at “Asian influenced new American cuisine with metropolitan flair”.  In addition to their regular menu, repast chef Obunai has been certified in macrobiotic cuisine from Kushi Institute of Japan and can accommodate those following a macrobiotic diet at the restaurant or with private cooking services.   repast also offers a desirable private dining room that would be an excellent location for a corporate or personal function.

…on with the goods:

Japanese Octopus Carpaccio, Shaved Fennel & Onion Salad

Truex pairing:  ”Domaine de la Tourmaline, Muscadet Sevre et Maine” 2007…”Historic & quality producer of Muscadet from Robert Chadderdon.  This is Muscadet and seafood at it’s most sublime pairing”

Pork Belly "grattons", fortified mustard, local radish salad

Truex pairing:  ”Dios Baco, Olorosso Sherry”…”The nutty sweetness is a rich and interesting counterpoint to the crispy fatty quality of the belly”

Porcini Crusted Filet Mignon, Wild Mushroom Fricassee, Black Truffle Angolotti, Port Wine Foie Gras Mousse

Truex pairing:  ”Arceno, Prima Voce, Super Tuscan” 2005…”Lush, rich, sexy, delecious, all the way around.”

go try some of chef Truex’s pairings and tell him you got ‘spoonfed’!

All images and word © 2009 Mark Petko Photography

Be a part of Spoonfed!!! (here)

WWMT (What would Martha think?)