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

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WWMT (What would Martha think?)

Serpas True Food

(@ Studioplex)

659 Auburn Ave. #501

Atlanta, GA 30312

404.688.0040

www.serpasrestaurant.com (link)

Playing an active role in the revitalization of the historic Old 4th Ward district is important to Serpas True Food according to Dawn Serpas, wife of Chef Serpas and designing influence to elements of this restaurant.  She explains as she cuts fresh flowers to arrange in display, later seen at the reception station, ready to greet the evening’s diners at the front door.  She is witness (and participant) to the transformation that has occurred to the area and remembers balking when asked by her father “if the area is safe?”, hearkening back to the days of ol’, way before my time here in Atlanta.  Being ten months into its virgin year, Serpas True Food has been a noticeable asset to the growth of its community.  Occupying this former 1900’s cotton storage facility and acting as a cornerstone business to the Pavillion at Studioplex, Serpas True Food melds the original essence of the space with its own design homages to both the history of the space and to the basis of its culinary foundation. Serpas True Food does this in the forms of a cotton blossom mural and repeated cotton plant-like patterns on the bench seating, and also with the oyster inlaid counter tops, reminding the diner of Chef/Owner Scott Serpas’ New Orleans upbringing.  He claims to be the only one in his family to have “flown the coop” away from the bayou, and what a flight it has been. Serpas’ culinary trajectory has taken him from NOLA, to Dallas, to Atlanta working around town and finally ending up as the big bird at Two Urban Licks accepting many accolades during his tenure.  He has since started his first independent venture, Serpas True Food, featuring “approachable dishes true to their Louisiana, Asian and Southwestern influences…comfort cuisine that encompasses fresh, hand crafted ingredients perfectly complemented by global wines and cocktails.”  Serpas True Food offers a Sunday Brunch along with their regular weekly dinner services, full bar, and plenty of atmosphere to enjoy your next meal.

Andouille Veal Meatballs

Oyster Rockefellar with Fennel Bacon Relish

Grilled Veal Chop, Blue Cheese Orzo, Buttered Corn w/ Chanterelles

Beignets and Hot Chocolate

True dat…go get some True Food…tell’em you got “spoonfed”…

All images and words ©2009 Mark Petko Photography

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Another “hearkening to days of ol’ “

Lamb Chop, Harissa, Feta Salad, Naan Bread

4th & Swift

621 North Avenue NE

Building B

Atlanta, GA 30308

678.904.0160

4thandswift.com (link)

One may never fully understand the farm to table concept until provided the visual aid of  a whole hog spread eagle awaiting preparation.  Sure this may make some squeamish, but in an effort to photograph things culinary, I admittedly felt giddy when Chef Jay Swift told me he had acquired a fine specimen for an upcoming party.  For me personally, there is little distinction between the beauty in imagery that exemplifies the food chain and that of posed and plated dishes lining the pages of magazines and cookbooks.  Whether it is a butcher at work or a lioness chasing an infant gazelle, I find myself awe stricken when I stumble across an opportunity to view how the natural world sustains itself …and hunger quenching sustenance is noticeably easy to land at 4th & Swift.

The former engine room of Southern Dairies in the Old Fourth Ward district of Atlanta is the location of Chef Jay Swift’s culinary abode.  Offering modern American comfort food served with Southern hospitality, this restaurant and bar combo takes these offerings and surrounds them in an updated industrial space.  4th & Swift combines tasteful fabrics and wood tones with concrete floors, found metal beams and exposed original brick to provide an agreeable and laid back atmosphere.  The entire dining room is positioned to view the inner workings of the kitchen through a floor to ceiling glass wall.

Following a farm to table concept, Chef Swift and company provide ever changing seasonal dishes using the “freshest ingredients from local and regional sources including those from all natural and sustainable farmers.”  Over Jay Swift’s 30 year career he has traveled from Baltimore, to Boston, New York City and most recently to the South landing at South City Kitchen in Atlanta, receiving many accolades and much notice.  He has since created 4th & Swift and been involved with some charitable organizations like “Share our Strength” and “Flavors of Atlanta“.

Since the menu is in constant flux, it is recommended you sign up on their email list to receive updates and notice of specials.  Also be on the look out for them at “Fall in the 4th“.

Thanks to Jay, Seth, Jeb and Chrysta for providing their time and expertise.

Wild Stripe Bass, Preserved Lemon Rissoto, Tomato Water, Fennel

Salmon Crudo, Avocado Sorbet, Corn Relish, Cilantro Crema

"Scallop BLT", Seared Diver Scallop, Crispy Pork Belly, Arugula, Tomato Jam

Sugar Doughnuts w/ Peach Jam, Rye Ice Cream

Baked Chocolate Mousse, Bananas, Caramel Ice Cream & Candied Bacon

You still may have time to catch one of these dishes before changing to their fall menu…be “swift” and tell’em you got “spoonfed”.

-sorry for the pun…

All images and words © Mark Petko Photography

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just another pig shot