South City Kitchen

Contemporary Southern Cuisine served in an upscale, high energy environment.

1144 Crescent Ave. Atlanta, GA 30309 404-873-7358

“Our menu is a showcase for the excellent cuisine of our region, and we look forward to showing guests that Southern food is much more than the heavy, meat and three stereotype that has been placed on this region’s style,” says Chef Jay Swift, a veteran of the restaurant business since his teenage years who has worked with several of the nation’s most famed chefs.

Entrées come in one of two categories — “Southern Inspirations” or “Skillet, Grille & Sauté.” Sautéed shrimp and scallops over creamy stone-ground grits with garlic gravy is a favorite, as is buttermilk fried chicken and jambalaya. Other dishes continue the Dixie theme, albeit more subtly. Creole mustard glazed salmon and pecan-crusted Georgia mountain trout satisfy the seafood set, while dishes including a pork porterhouse, pan-roasted venison or a chili rubbed rib-eye cover the meat-eaters.

Both local and international media have recognized the restaurant , including The New York Times and Southern Living . It was chosen by Atlanta magazine as the best restaurant in Midtown. South City Kitchen is also a recipient of the prestigious DiR?NA Award, and the wine program has received recognition from Wine Spectator with an Award of Excellence.

www.southcitykitchen.com

Executive Chef: Jay Swift

Jay Swift is the executive chef at South City Kitchen, overseeing all culinary operations for the hugely successful Midtown Atlanta restaurant.

Swift has worked in the restaurant business since the age of 14. In fact, restaurant work financed his high school and college years until he left to begin a culinary apprenticeship in a Maryland restaurant under Certified Master Chef Rudy Speckamp. He then worked at the famous Mayflower Hotel in Washington, D.C. and at Bob Kinkead’s 21 Federal.

After working with Lydia Shire at Biba in Boston, he returned to Baltimore to become sous chef at The Polo Grill under Chef Harold Marmulstein. Windows Restaurant in Baltimore’s Renaissance Hotel received a 3½ star rating during his tenure as chef de cuisine. Prior to taking the helm at South City Kitchen, Swift was opening chef of Foley’s Fish House on Times Square in New York City.

Swift is active in the greater Atlanta community, having served as honorary co-chair for Flavor of Atlanta, a popular culinary event that benefits the American Liver Foundation. He has also been honored with an invitation to prepare dinner at the renowned James Beard House.

Chef Jay’s cooking segments were taped on location at The Cook’s Warehouse - Midtown.

www.cookswarehouse.com


Chef Jay prepared:

  • Pecan-Crusted Trout with Butternut Squash Ravioli

Download a printable version of this recipe. (http://www.pba.org/dictator/media/459/sck.pdf)+


Pecan-Crusted Trout with Butternut Squash Ravioli

Serves 4

Pecan Crusted Trout

  • ½ cup pecans lightly toasted
  • ¼ cup panko bread crumbs
  • 4 6-8 oz boneless filets rainbow trout, cut in half
  • 1 cup buttermilk
  • 5 or 6 fresh sage leaves
  • 3 T oil
  • 1/8 lb butter
  • one lemon
  • salt and pepper to taste

Combine pecans and panko in the bowl of a food processor and grind medium to fine. Pour onto plate large enough to hold trout filets for coating.

Dip trout filets into buttermilk and then into the pecan mixture.

Sauté in hot sauté pan with oil until golden brown. Turn over, sauté another 1 minute so, don’t overcook.

Remove trout filets from pan and place on plate with ravioli.

Add sage leaves and butter to the sauté pan.Cook butter until t starts to foam and turn dark brown, squeeze in ½ lemon and stir. Pour over fish.

Serve immediately.


Butternut Squash Ravioli

Filling:

  • 1 large butternut squash
  • ½ lb ricotta cheese
  • 1 head garlic
  • olive oil
  • salt & pepper to taste
  • dash nutmeg
  • ½ cup grated asiago or reggiano cheese
  • 1 tbsp maple syrup
  • salt and pepper to taste

Split and deseed squash. Brush with olive oil, season with salt and pepper. Place in roasting pan. Split garlic, brush with olive oil, and place in pan with squash. Bake in a 350º oven until the squash is soft. Cool.

Spoon the cooked squash and garlic into a bowl, and mix with remaining ingredients. Do this by hand or with a mixer.

Wrap mixture in a cheese cloth and leave to drain overnight.

Ravioli Dough:

  • 2 ½ cups all-purpose flour
  • 3 eggs
  • ½ tsp salt

Combine all ingredients to form dough, do not over mix. Allow one hour to rest.

Roll out with pasta machine or by hand.

Lay out sheets and mark with ravioli cutter to determine where to place filling. Put filling in piping bag and pipe onto marked dough, or use two spoons. Cut out ravioli and be sure to crimp edges well.

Cook in boiling water 1-2 minutes or until ravioli floats.

Serve immediately.

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