A Note from Jay
We had a
great holiday season and hope all of you did as well.
 We're off to a great start in 2010 and exciting things are happening. We are getting
ready to expand our sustainable garden on the patio and will be planting our new vegetable beds soon. We'll be celebrating harvests throughout the season with special menus featuring items from the gardens and hope you will enjoy the "fruits" of our labor.
Our winter menu starts on Thursday and we have new small plates, large plates and sweet endings by our talented pastry chef, Chrysta. Highlights from the winter menu include Winter Squash Soup, "Half-Corned" Boneless Beef Short Rib and Ravioli of Wild Mushrooms, Mascarpone and Swiss Chard.
 I am privileged
to be doing cooking demonstrations
at the Cherokee Town and Country Club on March 5th
and 6th. And we are once again delighted to support
the High Museum by participating in two events for the
18th annual High Museum Wine Auction this March: The Winemaker Dinner with winemaker Andrew Peay and The Vintners' Reception.
These are always great events and I
am looking forward to it.
And if you're an art lover and looking to add to your collection, I invite you to join me at ART PAPERS 11th Annual Art Auction Collectors' Preview at Mason Murer Fine Art on February 5th to celebrate local artists and discover emerging talent.
We look forward to
seeing you in the New Year!!
Love your mama ~ Eat real food!
Thanks,
 |
Celebrate Valentine's Weekend
in the Old Fourth Ward!Chef Jay is cooking up
some love with a special
Prix Fixe 4-Course menu
~ includes your choice of offerings ~
that will be available Friday,
Saturday and Sunday.
Our seasonal
à la carte menu will also be available on Friday and Saturday.
Valentine's Menu is priced at $75 per person
with an optional Wine Pairing at $35 per person*.
Romance your Valentine with Modern Comfort Food in
the Old Fourth Ward.
Please call 678.904.0160 or online to make your reservations today.
* tax and gratuity not included | Credit Card required to hold reservation |
Enjoy an Evening of Amazing Art!
Friday, February 5 | 7:00 - 9:00 pm
Mason Murer Fine Art
Join Chef Jay for the Collector's Preview Party
as he creates edible art in celebration of
ART PAPERS' eleventh annual Art Auction,
the premier showcase of work by famed and emerging artists
from around the world.
For additional information, 404.588.1837, ext.16 or buy your tickets online.
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4th & Swift in the News and on the Web...
 50 Best Restaurants in Atlanta 2009"The
food smacks of just-off-the-farm freshness, spiced with Southern charm and
backed up with Owner/Chef Jay Swift's culinary wisdom."
~ Kirsten Ott Palladino, Life & Food Editor
 Spoonfed Atlanta is a photographic exploration of the culinary scene in Atlanta by photographer Mark Petko.
The American Farm to Table Restaurant Guide lists
 the very best restaurants in the United States that share an ongoing commitment to using primarily naturally-raised and organic ingredients sourced directly from local farms and farmers' markets.
Enjoy a behind
the scenes look at Chef Jay in the kitchen at 4th & Swift and listen to a
conversation about the farm-to-table movement and environmentally sustainable farming and ranching.
 Soup starts with season's finest ingredients
Chef Jay shares his thoughts about the original comfort food ~
soup ~ with Meridith Ford Goldman from the AJC...and his recipe for Butternut
Squash Soup.
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Calling All 4th & Swift Fans...
Vote for 4th & Swift!
Jezebel magazine needs your vote to determine the
Best of Atlanta 2010 ~ from "Getting Organized" to "Food, Dining & Drinks" ~
Please cast your vote for 4th & Swift in the following categories:
Best Wine List
Best Farm-to-Table
Dining
Best Place to Blow Your
Diet
Best Maître D'
Best Romantic Dinner
Best Cocktails
Best Chef
Best Low-key Night Out
Hurry - voting ends
soon! Winners will be announced in the April issue.
Find Your Inner Food Critic!Atlanta & Company wants to know where you eat.
Suggest 4th & Swift for an
upcoming segment of
"Metromix Meals" and you could end up on air sharing
your dining experience in a lively round table discussion!
Do you think 4th & Swift is Eggs-traordinary?We're taking part in a friendly culinary competition, FeatherFest, in conjunction with The International Poultry Expo/International Feed Expo in Atlanta this week.
We've
plucked some of our favorite menu items featuring
poultry, meat and
eggs in celebration of FeatherFest.
Give a cluck and vote for your
favorite 4th & Swift dishes on the
FeatherFest web site through
midnight January 28.Don't let our hometown chefs end up with egg on their face
as they are winged out of the running by national chains! |
