Michael Swezey hasn’t been in Nashville long—he took over as the chef at Morton’s The Steakhouse in July. He moved from Jackson, Tenn., where he’d had a two-year stint working at the Doubletree Hotel, after years at other Morton’s across the country. The outdoorsy Swezey had bought a farm in Jackson and settling in to enjoy the rural life with his dogs and horses while working at the Doubletree. But before long, he found himself looking to jump back into the high-end restaurant world. With two sisters and their families in Nashville, the New Jersey native thought Music City might be a perfect fit, and phoned his Morton’s connections saying he was again available. Now he’s looking for local property with appropriate space for his farm menagerie, when not spending his time in Morton’s kitchen.
Swezey began his cooking career in high school, working at Friendly’s (an East Coast restaurant chain best known for ice cream), then at a Houlihan’s franchise, where he got to know the chef well, and found himself encouraged towards culinary school. “It was either cooking or be a park ranger, because I love the outdoors,” says Swezey. He opted to study at New Jersey’s Academy of Culinary Arts, then worked at a small Italian fine dining establishment after graduation. There, he worked for a low salary, making sacrifices to learn the ropes of the job.
Then it was on to the corporate world, and Atlantic City’s Planet Hollywood franchise, where he moved from supervisor to sous chef to chef in rapid succession. Fort Lauderdale, Fla.’s franchise followed, and when that Planet Hollywood closed, he went to Legal Seafood, becoming head chef in their Baltimore restaurant. However, when offered a positon at Planet Hollywood’s prestigious Times Square location in New York, Swezey jumped at the chance, and loved the opportunity to hone his skills with high-profile meals for celebrities and special events—well beyond the restaurant chain’s signature standards.
When Planet Hollywood finally gave up the ghost as a company, Swezey interviewed with Morton’s. He loved the high-status, high-quality reputation the restaurant had, and jumped at the chance to serve as chef at their King of Prussia, Pa., restaurant, where he worked for three years before moving to the Atlantic City franchise for another year and a half. Now, he’s back at Morton’s in Nashville, carrying on their traditions.
“I think this restuarant is something you have to experience. I love the business-casual but classy atmosphere,” he says. “You know, there’s a reason VIPs keep coming back. This is an evening out, a two- to three-hour deal—we want you to have the whole amazing experience.”
Morton’s has a cookbook coming out this month, offering customers a chance to try to recreate their favorite signature dishes. But no matter how well you make it at home, our money’s on you still spending plenty of time at Morton’s—because the atmosphere, experience—and Swezey—are just that good.
Morton’s Crab and Artichoke Dip with Parmesan Croutons
The blending of crab and artichokes in a creamy sauce, perfectly seasoned with a few dashes of Tabasco and Worcestershire, can’t be beat. This is great for casual get-togethers, yet the crabmeat dresses it up so that it is also welcome at elegant parties.
Makes about 3 cups of dip and 16 croutons
1 1/2 teaspoon unsalted butter
1/4 cup minced Spanish onion (1 small onion)
8 ounces cream cheese
1/4 cup half-and-half
1 1/2 teaspoons drained prepared horseradish
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 cup sliced artichoke hearts, frozen or canned, packed in brine and drained (5 1/5 ounces)
4 ounces lump crabmeat, picked through to remove any shell
3 tablespoons grated Parmesan cheese
1/4 cup extra-virgin olive oil
Sixteen 1/2-inch thick slices baguette (from a standard 2 1/2-inch-diameter baguette)
Curly-leaf parsley sprigs, for garnish
1. Preheat the oven to 450 F
2. In a saucepan, melt the butter over medium heat. Add the onion and sauté for three minutes, or until softened but not browned. Add the cream cheese and cook, stirring frequently, for two to three minutes, or until the cream cheese melts. Add the half-and-half and stir to combine with the cream cheese. Add the horseradish, Tabasco and Worcestershire sauces, and the Old Bay Seasoning. Stir well. Fold in the artichoke hearts. Once they are added, gently fold in the crabmeat. Take care to keep the lumps of crabmeat as whole as possible. You will have about three cups.
3. Transfer to a nine- to 10-inch pie plate or similar shallow ovenproof dish. Sprinkle two tablespoons of the Parmesan over the dip and bake for nine to 10 minutes, or until the cheese is lightly browned and the dip is lightly bubbling around the edges. Remove from the oven and set aside, covered to keep warm.
4. Turn off the oven and preheat the broiler.
5. Pour the olive oil into a shallow dish. Dip one side of each baguette slice in the oil and put on a broiler tray, oiled side up. Sprinkle the remaining Parmesan over the croutons. Broil the croutons for about 45 seconds about two inches from the heat, or until golden brown on top. Watch them carefully.
6. Garnish the dip with parsley and serve with croutons.
Morton’s Iceberg Wedge Salad
2 heads iceberg lettuce
3/4 cup bacon bits
3/4 egg, hard-boiled, chopped
3/4 cup tomato, chopped
3/4 cup blue cheese
1/2 cup Morton’s Blue Cheese Dressing (below)
Serves four
1.) Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head.
2.) Ladle dressing across wedge so that it runs over one side. In this order, sprinkle: bacon bits, chopped egg, chopped tomatoes and blue cheese over the top of the salad.
Dressing
1 cup real mayonnaise
1/2 cup plus 1 tablespoon sour cream
2 Tablespoons buttermilk
1/2 teaspoon Durkee Famous Sauce
1/4 teaspoon seasoned salt
Salt and freshly ground black pepper
3 1/2 ounces (about 1/4 cup) blue cheese, crumbled
1.) In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.
2.) Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least one day and up to four days.
*Durkee Famous Sauce is sold in many supermarkets. It’s a vinegar-flavored, mustard-mayonnaise type of sauce.