|
|
|
|
|
A Note from Jay
We are honored that this summer's business continues to exceed the last, and with the season coming to an end, we are beginning to think about menus for late summer and fall. In spite of the intense summer heat, Dillwood Farms has done a great job providing us with a seasonal favorite, heirloom tomatoes, and we expect a few more weeks of their goodness. Farmer Jeff is bringing arugula and heirloom lettuces for planting so we can harvest them one more time before the colder weather arrives. Our on-site garden continues to produce an abundance of terrific lemon cucumbers and this week we planted icicle radishes. Covington farmer Billy Britt is providing us with the most tender okra on a weekly basis, along with beautiful eggplant and sweet baby red peppers, all of which arrived on Sunday just in time for our Home Grown Supper. Peaches are sweet and delicious out of South Carolina right now, perfect for our delicious cobbler. Our pastry chef, Chrysta, is serving the peach cobbler with housemade balsamic ice cream for a taste that is iconically summery.
We hope to see you in the Old Fourth Ward very soon!
Love your mama ~ Eat real food!
Thanks,
|
|
Midtown Restaurant Week
Indulge in a week of variety and luxury as the city's top Midtown restaurants participate in the Fifth Annual Atlanta Midtown Restaurant Week. The
week-long event continues through this Sunday, September 12. We are showcasing our menu by offering a $25 three-course, prix fixe dinner menu, plus tax and tip. This year will be bigger and better than ever before!
For reservations, please call 678.904.0160.
|
4th & Swift Savory Rewards
Join our signature program which allows frequent guests to earn points for each reservation and redeem them for enticing restaurant perks such as gift cards, complimentary cocktails and even an in-home dinner party.
|
|
Jay Swift Stays Busy through the Summer
Homegrown Sunday Supper |
It has been a busy summer for us thus far, and we have had a blast being invovled in several Atlanta events!
We participated in the local favorite, Attack of the Killer Tomato Fest, on Sunday, August 8. Joined by Atlanta chefs, mixologists and foodie fans, we spent the day sharing samples of our heirloom tomato and watermelon soup and calamari ceviche with avocado while having a great time set to the music of crowd favorite, the Spazmatics.
4th & Swift also recently kicked off the 2010 Taste of Atlanta with a Homegrown Sunday Supper. We prepared a menu of modern American classics featuring local produce and cheeses, Blue Ridge Rainbow trout and Niman Ranch lamb. Thank you to those that joined us! |
|
Fall into 4th & Swift's Seasonal Menu
As fall approches, we are working with our local farmers to put together a seasonal menu of crisp-weather favorites. See below for a taste of what's to come.
Crispy brussels sprouts, Blue Ridge apple salad with toasted pistachios, aged sherry vinegar, cider reduction and cr�me fraiche
Creamy squash soup, spiced pepitas, fresh chorizo and bourbon-spiked chantilly
Seared George's Bank diver scallops with butter-poached parsnips, pancetta, red Russian kale and brown butter vinaigrette |
|
Party in The Kitchen with Jay Swift
On Thursday, September 9, Jay Swift will join fellow Atlanta chefs for the seventh annual Party in the Kitchen event to benefit Open Hand, a nonprofit organization that provides comprehensive nutrition care. Guests, dressed in all-white attire, will enjoy an evening of music, dancing, cocktails and exquisite cuisine. A fabulous silent auction will offer an array of items including travel and entertainment packages, fine dining experiences and many unique items. |
|
|
|
|
|
|
|
|
