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A Note from Jay
It's fall and I love the fall. We've rolled out the fall seasonal menu so let us know what you think. Of course the market menu will continue to showcase the best of what's available at the moment. Time and place is everything. We try to cook and to pour in a way that's reminiscent of past seasons. Or will be in future ones. Speaking of stuff that's seasonal, we're doing our second annual Bourbon and Bordeaux Game Dinner on Nov. 10. I'm thinking about pheasant, venison, rabbit, duck, wild boar and maybe even emu or ostrich. I'll have to see what's available at that time and place. Seth is working to finalize the Bordeaux and bourbon pairings for dinner and the dessert. Also, Kevin is using house-made winter squash syrups, toasted chestnuts and other sweet and savory wonders in his cocktails, as the cocktail menu is about to change as well. Now is a good time to catch up on what's great about fall at 4th & Swift. I hope to see you soon.
P.S. Don't forget about Sunday Supper South this weekend. Some of the best chefs from the Southeast will be there and it supports a great cause: The James Beard Foundation.
P.S.S. Thank you to our Facebook fans who are joining us every Monday for our 4th & Swift trivia!
Eat real food
Peace
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Second Annual Bourbon & Bordeaux Game Dinner
On Thursday, November 10, we will host our second annual Bourbon and Bordeaux Game Dinner. Chef Jay Swift will highlight the seasonal fall menu beginning with a champagne reception at 6:30 p.m. Dinner will follow at 7 p.m. and will include a four-course menu with Bordeaux wine pairings and a bourbon flight served with dessert. For reservations, call 678.904.1060. The game dinner is $100 per person, all-inclusive.
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Sunday Supper South
Chef Jay Swift will join 25 of the South's best chefs for the nationally acclaimed culinary event, Sunday Supper South, on Sun., Oct. 23, at Westside Provisions District. Proceeds benefit the James Beard Foundation and the James Beard Foundation Scholarship Program, benefiting aspiring young chefs and advancing the James Beard Foundation's mission to celebrate and preserve America's diverse culinary heritage and future. |
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New Fall Menu
Our seasonal fall menu is now available and features delicious new items, including our creamy chestnut soup with fennel pollen, crema, prosciutto and apple parisiennes and our wood grilled venison with Kabocha squash purée, hen of the woods mushrooms and port wine juniper sauce. A menu favorite, the crispy Brussels sprout & North Georgia apple salad with crème frâiche, apple cider reduction and toasted pistachios, is back by popular demand! |
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LDEI
Afternoon in the Country
Join us for Les Dames d'Escoffier International's eleventh annual Afternoon in the Country at Serenbe on Sunday, November 6 from 1 to 4 p.m. Chefs from Atlanta's top restaurants, including Jay Swift, will be set up in a tasting format alongside fine wines, premium micro-brews and select retailers under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto. Click here for additional information or to purchase tickets. |
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