My name is David and I have just opened up, well not just last July, July 28th to be exact.
Opened up a organic cafe on Edgewood Avenue, which if those of you who are from Atlanta
and have been in this city longer probably know the area and its history, I won't go
into that.
This is a shot that is inside the cafe, I don't really like this shot but this is our
new little espresso machine that we have.
Dynamic Dish was an idea to offer people with modern urban lifestyles a way to eat healthy
and to really take a rest out of their day, an effort to offer local and organic foods
to people with a modern urban lifestyle, to help them reflect and rest on the importance
of nutrition in life.
This is a photograph of a center table in the shop, 20 seconds goes much faster than I thought
it would.
What can I say about this, this table in the beginning was actually a display table for
some things that we had to sell in the shop but now we are focusing really on the core
importance of food and macrobiotic, local organic food.
We are going into a harvest season right now and there will be an abundance of beautiful
organic ingredients in this state of Georgia.
You have almost a Mediterranean climate so we are able to appreciate Mediterranean foods
that are really important to our diet and I am the chief cook and bottle washer at Dynamic
Dish and that is really my main objective for the people who come and eat there, that
they feel nourished and that they feel maybe even a little bit more balanced after they
have eaten the meal and leave the shop or leave, I call it a shop but it is a cafe.
Maybe I call it a shop because it is only 1,250 square feet which seats about 28 people.
We have five tables and it is quite an intimate atmosphere but it is an atmosphere that I
am used to, not the, I guess, conventional or industry oriented food service methods
of the United States where there is lots of space and lots of tables and lots of servers
and lots of people busing tables.
It is more of, I guess you call it a mom and pop shop where all the employees there in
fact have a certain quality that relate to food, whether they like to bake or whether
they like to, I don't know, whether they like to grow produce, in fact one of the farmers
that has a farm in Barnesville, Georgia, his wife bakes and cooks with us and for those
of you who are interested in the CSA, we will be offering a CSA starting this spring.
This is a roasted red pepper soup with some whole wheat multigrain bread.
The bread that we serve in the shop is baked in a bakery in Cherokee County and it is a
bakery, it is like one of the few in America that actually bake inside an oven that is
heated by wood.
They, let me go on, if you want to hear something about the food, this is the Lentil Walnut Pate
and I think a butternut crostini.
I'll go back to the bread because it's really delicious.
These bakers, they really, they put their heart and soul into the food and I try to
impress upon the people that work with me in the kitchen that it's really important
to put your heart and soul in the food because I believe that you actually feel that when
you eat it.
This is a golden beet salad with roasted walnuts and it's in agave, agave, white wine, vinaigrette.
For those of you who like walnuts, it's really nice to roast them and then to take the skin
off of them.
They're much sweeter.
This is a raw dish.
We kind of, we do cooked foods and raw foods.
This is a raw spinach pie with some cherry tomatoes and chopped spinach.
The menu is very concise, a dynamic dish.
We have just a few offerings every day.
The menu changes every day and we offer whatever is fresh and in season.
Right now, it's kind of a challenge to serve locally so we're having to use produce from
California, from Florida.
I try and keep within the United States but I just feel it's important to put a little
bit global in your local.
This would be a soup that the woman seems to be warming her hands with because we do
like to serve hot soup.
And also to offer food in an atmosphere where people feel comfortable.
A clean, well-lit atmosphere that is not too, there's not too much distraction.
People are able to converse with each other, enjoy the food.
The salad here, I have to give a shout out to Gaia Gardens.
That is, couldn't be more local and I'd like to think that the people here enjoying themselves
and eating their food, serving food and vintage entertainment where I'll call it, I think
is also important.
The building that dynamic dish is in is LEED certified.
It's the first platinum LEED certified building in Atlanta.
I have the Epstein Group, my landlord to thank for that.
I followed up with no VOC paints, non-toxic floor finishes.
We have skylights for natural light in the shop.
We have a cistern for where we collect rainwater for our sewage water.
We're very conservative with using the water in the kitchen.
Oh, I think this is the last shot.
Thank you very much for your time and thank you to Pecha Kucha for allowing me to present
tonight.
Thank you.
The opening hours, we're closed on Mondays, located between Jackson and Boulevard on Edgewood
Avenue Tuesday and Wednesday.
We do lunch between 11 and 4 Thursday, Friday.
We also do dinner between 5 and 9.
We don't have a liquor license, it's BYOB, 12 to 9 on Saturday.
We do brunch on Sundays.
