Former 4th & Swift Chefs Reunite for an Alumni Dinner

Old Fourth Ward's 4th & Swift is bringing back a few old hands to celebrate its seventh anniversary in business. Seven chefs with history at Jay Swift's restaurant will take to the kitchen on July 21, each preparing a dish for a seven-course dinner. Hors d'oeuvres will be served at 7 p.m., followed by the main event. The participating chefs include:

• Brian Carson, The Pig and the Pearl executive chef: Hot-chicken style smoked frog legs, pickled peaches, pan-fried biscuit, and whipped buttermilk.
• Bryan Stoffelen, Cakes & Ale sous chef: Chilled leeks and fennel with cured egg yolks, trout roe, and lovage.
• Graham House, prevous sous chef at 4th & Swift and incoming chef de cuisine: Baby corn and seaweeds, smoky cream, basil, jalapeno, furikake popcorn.
• Andreas Müller, Revival executive chef: Honey-lacquered quail, cornbread and smoky greens, lady pea relish.
• Chris Hall, co-owner of Local Three, Common Quarter, Muss & Turners, and Eleanor's: Handmade casarecce pasta, smoked mussels, sweet corn, heirloom tomato, uni.
• Zach Meloy, Better Half chef and owner: Wood-grilled pork loin, salsa pipian, pickled watermelon rind, fermented cucumber.
• Chrysta Poulos, pastry chef for Ford Fry's Rocket Farm Restaurants: Summer berry tiramisu.

Current chefs for 4th & Swift and Noble Fin, Swift's forthcoming Peachtree Corners restaurant, will be helping out in the kitchen, as well. The dinner is $115 per person and includes beverage pairings, and reservations can be made online. Proceeds will benefit The Giving Kitchen.