Time flies when you’re cooking good food. Just ask Executive Chef Jay Swift and his crew at farm-to-fork neighborhood restaurant 4th & Swift. The Old Fourth Ward eatery celebrates seven outstanding years this summer.
To pay tribute to the occasion, they’re hosting a seven-course anniversary dinner July 21 featuring a reunion of seven of Swift’s former sous chefs—many of whom now helm restaurants of their own.
“Jeb, my son and our chef de cuisine, mentioned that there are a lot of guys doing really well around the city who used to work here,” says Swift. “We thought, why not bring them back for a seven-course dinner to celebrate the last seven years?”
The 100-seat dinner will bring 4th & Swift devotees as well as foodies from across the city as they join in a feast prepared by Chris Hall (chef and owner of Local Three and Common Quarter), Andreas Müller (executive chef at the forthcoming Revival), Brian Carson (executive chef at The Pig & The Pearl), Chrysta Poulos (creative director-pastry with Rocket Restaurants), Zach Meloy (chef and owner of Better Half), Bryan Stoffelen (chef de cuisine at Cakes & Ale) and Graham House (chef de cuisine at 4th & Swift).
“Jay always seemed to have faith in the people he’d hired, which, from my perspective, built a strong sense of trust.” -Zach Meloy
“I have so many memories from working at 4th & Swift…I loved it when people would run into the glass wall in front of the kitchen. They would become transfixed by something they were watching in the kitchen and then, bam! They’d walk right into the glass face first. It made a hell of a noise and cracked me up.”- Chris Hall
“I have many fond memories from working at 4th&Swift. While working for Jay, we did many off-site events together. My fondest memories come from dinners in the mountains of North Carolina and eating strawberries right off the bush at Woodland Gardens in Athens. We always managed to have a blast while still producing a top-tier product.”-Bryan Stoffelen
Be prepared to share in the camaraderie as you dig into the creative spread of flavorful fare. Included in the lineup are baby corn with seaweed and smokey cream, honey lacquered quail, handmade casarecce pasta with smoked mussels, hot chicken style smoked frog legs, and wood-grilled pork loin with pickled watermelon among other scrumptious plates.
Tickets are $115 a person and include hors d’ oeuvres and a seven-course dinner with drink pairings. Ten percent of proceeds will benefit The Giving Kitchen. Buy tickets at 4thandswift.brownpapertickets.