Eat Real Food

Planting for our Summer Menu

4th&Swift — Wed, 05 May 2010 18:33:59 +0000

The heirloom lettuces have been very productive all spring and we are now beginning to use the last of them. The arugula began to flower so we are making pesto, but that was some terrifically dank stuff. ( in a good way). We may plant more soon. The beets are still going strong and should be producing in a few weeks. The red scallions are delicious raw, grilled or pickled. The peas are taking off, which is interesting since we just tossed some peas in the garden one day when we were shucking and they’re doing great, whereas the transplants didn’t make it. Now we’re all set with support for the vines. This week we’ll taste the pac choy for the first time.

New for Summer:

About 6 varieties of tomatoes, zucchini and yellow squash, eggplant, sweet red peppers, hot peppers, a few fava beans and lots of basil.

The Lake at 4th Ward Historic Park

4th&Swift — Thu, 22 Apr 2010 20:24:03 +0000

It’s starting to take shape. The size and scope of it are surprising. Right now it looks like a big gray monster slinking around a huge crater. The people who live at Alta must be thrilled with the way it’s taking shape, as are the rest of us in the neighborhood. I can definitely envision some late morning frisbee tosses up on the green space or just “loungin” (RIP guru) by the lake next Spring. It’s gonna be soooo cooool…. Check out the park plan here

In other neighborhood good news, City Hall East redevelopment is still on the table, as Jamestown Properties is interested, according to locals in the know. These are the same people who did a great job with White Provisions on the west side. The OFW is hopping!

Defending Grass Fed Beef .

4th&Swift — Sat, 17 Apr 2010 17:58:33 +0000

Here’s a great piece on grass fed beef from one of the founders of Niman Ranch.

On the menu today: Komatsuna

4th&Swift — Sat, 17 Apr 2010 17:06:13 +0000

Garden and Farm to Table Update

4th&Swift — Tue, 13 Apr 2010 21:30:45 +0000

We’ve got Japanese Mustard Spinach (komatsuna hybrid kojisan), arugula, beets, nasturtiums, red scallions, red leaf lettuce, red and yellow cherry tomatoes. We are looking forward to a “homegrown” section on our menu in a few weeks or so, as well as a few garden dinners with special guest farmers from around Georgia. See our spring menu here.

Little greens sprouts

4th&Swift — Tue, 13 Apr 2010 19:59:58 +0000

Jeb and I at a recent demo.

4th&Swift — Tue, 13 Apr 2010 19:57:37 +0000

Recommitting.

4th&Swift — Tue, 13 Apr 2010 19:56:20 +0000

Ok. Seth has talked me into re-committing to the blog. The reason I stopped is because I began to feel like blogging had become banal, and for me to stand out, it would have to become a full time job. I already have one of those. However, I feel now that I had put too high of a standard on what kind of blogger I would be. Perhaps blogging only once every week or every few days would be sufficient. So he we go.

4th & Swift Winter Menu

4th&Swift — Tue, 02 Feb 2010 23:29:33 +0000

Amuse-Bouche

One

Crispy Brussels Sprout & North Georgia Apple Salad

Crème Frâiche, Apple Cider Reduction, Toasted Pistachio

Tybee Island Shrimp

Smoked paprika, Carrot Fennel Puree, Tangerine Oil

Terrine of Hudson Valley Foie Gras and Pears

Brioche, Truffles, Vanilla Salt

Grass Fed Beef Tartar

Quail Egg, Frisee, Hot Mustard Seed Oil, Fried Shallots

Two

Maine Lobster Panzanella Salad

Grape Tomatoes, Red Onions, Buratta Ice Cream

Creamy Saffron Risotto

Pecorino Fulvi, Rapini, Saba

“Half-Corned” Short Rib of Beef

Black Radish Kimchi, Tamarind Double Beef Broth

Prince Edward Island Mussels

Spicy Harissa Broth, Naan Bread, Cool Cucumber Yogurt

Three

Seared George’s Bank Diver Scallops

Jerusalem Artichoke Puree, Rutabaga, Beech Mushrooms, Preserved Lemon

Wood Grilled “Thunder Ridge” Club Steak

Rosti Potato, Wilted Greens, French Horn Mushrooms, “Wine Merchant” Sauce

Hand Made Wild Mushroom Ravioli

Swiss Chard, Preserved Lemon, EVOO, Shaved Pecorino

Roasted Maple Leaf Farms Duckling

Sweet Potatoes Macaire, Red Russian Mustard Greens, Peppercorn-Verjus Brown Butter

Wood Grilled Wild Salmon

Jasmine Rice, “Red-Cooked” Bok Choy, Miso Shrimp Relish

Pan Roasted Wild Striped Bass

Sapelo Island Clam and Fingerling Potato Chowder, Smoked Jowl Bacon

desserts to follow

“A Day in the Country” for the American Liver Foundation

4th&Swift — Sat, 21 Nov 2009 22:12:25 +0000

This past Sunday Chef Scott Serpas and I roasted a local Berkshire Pig and Barbecued Bass for guests of Jim & Bobby Carey and John & Flo Gilson at Thomas and Vanessa Arvid’s beautiful cabin. The event was an auction item at this year’s “Flavors of Atlanta” event of the American Liver Foundation. It was huge fun!!!