Micro Kogaine, Bibb & Butter Lettuces, Cucumber & Pickled Chive Blossoms
earth hour
We will be participating in Earth Hour this Saturday night from 8:30-9:30pm. Obviously, cutting the lights at one of our busiest times in the week presents a few challenges. It works best if people are flexible and get into the spirit a little. Though largely symbolic in nature, this gesture turns the norm on its ear for a minute (one whole hour!), giving us a slightly altered perspective and even reinforcing a sense of our global community.
rowdy in the kitchen
Rowdy has been hanging around, doing his thing. Behold his latest video, filmed the kitchen with "Dynamic Dave".
wednesday specials
Orange Pepper & Georgia Cheddar Quiche with Leek-Quinoa-Golden Flax Crust & side of Steamed Greens (Kale & Swiss Chard)
Roasted Fennel, Grilled Zucchini, Cherry Tomatoes, Steamed Greens & Sorrel Tsatziki
doing lunch
Meredith Ford Goldman picked Dynamic Dish in her Access Atlanta piece last week, Five favorite restaurants for doing lunch.
raw deal
Belgian Endive Canapés with Pecan-Walnut Paté, Red Peppers, Chervil, Cilantro & Baby Vidalias
beet sandwich
Chervil, Dill & Baby Vidalia Herbed Farmer Cheese with Roasted Beet & Granny Smith Apple on Magnolia Wholewheat Multigrain
fresh comfort
Twice Baked Gruyère & Parmesan Russet Potatoes with Chopped Baby Vidalias served with Green Beans & Agave Braised Maroon Carrots
sockeye
Smoked Wild Sockeye Salmon on Wholewheat Sourdough with Horseradish-Dill Cream & Arugula with a side of German Potato Salad
dine around
On Friday, March 20th, Dynamic Dish will participate in Friday Dine Around as part of the 12th Annual Georgia Organics Conference. We will offer a prix fixe menu at $30 on that Friday evening. Please call for us at 404.688.4344 for reservations.
Georgia Organics does a wonderful job, and the conference this year is generating much excitment. Its tagline is, Pollinating the Good Food Movement, and the keynote speaker is Michael Pollan, the author of The Omnivore's Dilemna: A Natural History of Four Meals.
Georgia Organics does a wonderful job, and the conference this year is generating much excitment. Its tagline is, Pollinating the Good Food Movement, and the keynote speaker is Michael Pollan, the author of The Omnivore's Dilemna: A Natural History of Four Meals.
the space
Feel free to give us a call if you would like to host an event at Dynamic Dish on one of the days we are closed (anytime on Sunday and Monday or in the evening on Tuesday and Wednesday.)
cranberry beans, also known as borlotti beans
Fresh from the farm and on display, so people can appreciate the fuscia.
Hand-shelled by the whole staff here at the Dish.
Borlotti Beans with Quinoa and Chervil Pilaf, Grilled Florida Squash, Red Watercress and Steamed Broccolini
beet ravioli
Boston Red Leaf with Roasted Beet Ravioli stuffed with Celery & Dill Cream Cheese topped with Granny Smith Apple, Pumpkin Seeds & Pea Shoots
Stephen, prepping the ravioli. (You get a glimpse of the gorgeous, creamy green of the filling.)
vegan plate
Grilled Florida Squash, Steamed Georgia Kale & Roasted Georgia Sunchokes with Sage-Marsala Red Quinoa
vegetable love
Penney, planting one on a little mascot made of sunchoke.
David, gazing fondly at the roasted yellow peppers.
birdnests
Roasted Beet & Meyer Lemon Tabulleh with Jonagold Apple, Georgia Mâche and Sunflower Sprouts
Red Quinoa Tabulleh on Green Leaf Lettuce with Avocado
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