Rest well.
Enjoy the rituals of celebration
with your loved ones.
We look forward to starting the new year with you on Friday, January 2nd.
weihnachtsstollen
Come try the Stollen, traditional German Christmas Cake from Bernhard's Bread Bakery.
The light perfume of Cardamom, Nutmeg and Cinnamon. Raisins and Almonds. Marzipan, Candied Orange and Lemon Peel. Maybe, Rum. The bread-like cake, not so sweet itself, but wrapped in a cloak of snowy powdered sugar.
This is a great gift.
Take it home and get a fire going. Eat it with a mug of steaming, hot brew and just enjoy the season.
tim's scoring chesnuts, david's bathing horseradish...
there's also Magnolia Bread, Roasted Fennel, Satsumas and Raw Beets.
both soups
Here, we have small bowls of Borsht with Georgia Apples and Horseradish and California Beets, topped with Crème Fraîche, Fresh Horseradish & Pink Peppercorn and Fiesta Squash, Carrot and Ginger topped with Fresh Cilantro. Both are bright, hearty, zingy winter soups. This works out really well, I think. You eat lunch with a friend and get one of each soup (or salad or sandwich...) - then share them between you. Often, when somebody gets excited reading the menu, they say, I'd like one of everything! There is a completest's thrill of satisfaction in the idea. In fact, if there are four or more in your party, and you really do want to try everything on the menu, ask one of us. We can usually work it out. In the mean time, come down with a friend and try both soups.
glow
We will be closed from December 25th through January 1st.
So, we're open for lunch on Christmas Eve and we'll be serving lunch and dinner on January 2nd.
There's a lot to look forward to in the New Year.
(There is a Sunday Supper idea on the burner that you'll definitely want to hear about.)
(There is a Sunday Supper idea on the burner that you'll definitely want to hear about.)
These days, we have a seasonal glow about the place. Come help us celebrate.
It's been an amazing year, with so much exchange of positive energy.
Truly, we are thankful.
David often comments that we are so lucky to be where we are, here in the southeastern United States. The produce is bountiful and lush. We have cause to celebrate it.
Right now, just under .03% of farming in Georgia is organic. Wow. So, the scope for this natural, mindful approach to food (its growing, harvesting, preparing and eating) is still very small in this neck of the woods. There are so many complex issues surrounding this. And change is hard. Certification, itself, is a costly endeavor for the small, organic farmer. Their work requires a level of passion and commitment that absolutely shines through in the product. Likewise, we believe that the love and care we take preparing and serving the food shines through to you.
Come see for yourself.
stuffed
Nothing says holiday like cakes, cookies and chocolates. And, sure enough, the people have been snapping up Maeda's and Gail's desserts as fast as they can bake them. Don't forget about our Medjool Dates, stuffed with nuts and, optionally, dark chocolate. Their chewy sweetness packs loads of fiber, potassium, iron and other minerals and makes a satisfying finish to your meal. It's a yummy, naturally vegan dessert!
magnolia bread
Most of the bread we serve at Dynamic Dish comes from Georgia's only organic bakery, Magnolia Bread Company. Magnolia specializes in gorgeous, European-style breads baked in a wood-fired brick oven. Right now, the owner/baker, Dianne is working on an online ordering system. Once it's up and running, she anticipates offering a weekly changing variety of breads. In the mean time, you can order the following Magnolia goodness at Dynamic Dish by 9:00pm on Thursday, to picked up on Saturday.
Bread:
Whole Wheat Multigrain $5.50
Georgia Sourdough $5.50
Whole Wheat 5-Grain $5.50
Cinnamon Raisin Walnut $6.00
Granola, 1 lb bag
$6.00/bag
(ingredients: rolled oats, pumpkin seeds, sunflower seeds, flax seeds, walnuts, canola oil, honey, barley malt, cinnamon, nutmeg)'
Whole Wheat Multigrain Crackers, 6 oz bag
(no added fat) $4.00/bag
Dianne says, they will be making Sweet Potato Rolls throughout December and a variety of rolls the week of Christmas.
Thanks to Tim for the lovely photograph above. He is always taking pretty pictures at the Dish, and you can see them here.
light but luscious
Poached D'Anjou Pear with Roasted Beet & Fig Cottage Cheese on a bed of Greens with Chopped Chives and Toasted Almond Slivers
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