How a Lynchburg teacher turned a simple spring tradition into curated outdoor experiences designed for connection, celebration, and ease.

By: Jeremy Angione | Photos Courtesy: HILL CITY PICNICS

After a particularly harsh winter, Lynchburg residents are undoubtedly ready to get outside and enjoy spring—and there is probably nothing more representative of a serene spring outing than a picnic. Local schoolteacher Danielle Sarchet created Hill City Picnics to help Lynchburg residents enjoy luxury, curated picnics for any occasion.

“Hill City Picnics officially began during the pandemic as a way to help people continue creating special memories in a safe and creative way,” Sarchet said.

Aside from seeing a need for the services Hill City Picnics provides to Lynchburg, Sarchet claims the business is much more personal to her than just filling a gap in the local market. “It was also important to me to build something my son and I could share. When he was younger, he would ‘protect’ the picnic setups with his toy sword, and now he helps with setting up and breaking down when he can,” Sarchet shared.

Creating fun, engaging, and ultimately memorable events for her first-grade students helped to inform how Sarchet curates unique experiences for her customers. She says the flexibility in her schedule allows her to still devote plenty of time to her business. Fortunately, spring and summer breaks allow her to tap into Hill City Picnics’ best seasons of operation.

“Being a single mother, that extra income is important, but I also genuinely love what I do. My passion for teaching carries over into my business. Additionally, I offer setups for children’s sleepovers and movie nights, where my fun, creative, elementary teacher personality really shines,” Sarchet said.

Hill City Picnics offers a variety of packages with different amenities and price points that cater to different budgets and occasions. Her most popular packages are the “Golden Hour Glow,” which Sarchet describes as a “romantic escape,” and the “Sweet and Simple,” which is the most affordable “chic pop-up” that Hill City Picnics offers.

One aspect of Hill City Picnics is the curation of high-quality products and amenities for each setup. Sarchet partners with local businesses and Airbnbs to help bring her vision to life.

“No two setups are exactly the same. We work to tailor each experience to fit the occasion, whether it’s a romantic date, a celebration, or a gathering with friends and family,” Sarchet explained.

More than just fancy hors d’oeuvres, Hill City Picnics employs high-quality plating and personalized decor.

“I’m fortunate to collaborate with an amazing team of talented women who each bring their own expertise to the experience, including charcuterie specialists, balloon stylists, and retreat hosts,” Sarchet said.

Enjoying a Hill City Picnic is as simple as registering for your desired picnic package and just showing up, according to Sarchet, who aims to make the process as stress-free as possible.

“Hill City Picnics has been growing organically over the past few years, and the response from the community has been very positive. Everyone who has heard about the concept and booked a picnic has loved the experience and truly enjoyed the service,” Sarchet claimed.

To peruse the different packages and events and book a picnic, you can visit Hill City Picnics’ website: hillcitypicnics.carrd.co.

Moore’s Country Store celebrates 100 years of hot dogs, heritage, and a community that keeps coming back

By: Jeremy Angione / Photos By: Ashlee Glen

Moore’s Country Store recently celebrated its 100-year anniversary by opening its doors to the community that has supported it for generations—serving its trademark hotdogs and other festive favorites.

Owner and Vice President of Moore’s Country Store, Jennifer Moore, said Herman and Della Moore originally opened the business on July 4, 1926, under the name Riverside Station. Over time, local patrons dubbed the eatery as Moore’s Country Store, a name that has endured to this day.

“Moore’s is built around a long-standing tradition of community, food, and family. This dedication to being welcoming and attentive is what helps us maintain the sense of community that Moore’s is known for,” Jennifer said.

David Moore grew up in and around the store that his grandparents opened. After he and Jennifer married, they went on to purchase the business from David’s parents in 1999.

Jennifer began her career at Moore’s as a cashier, but quickly recognized the value of understanding every role within the business.

Moore’s centennial celebration drew a crowd of loyal customers and first-timers alike who enjoyed desserts, festive decorations, and Moore’s trademark hotdogs.

“We couldn’t have asked for a better day. We were able to spend time with almost everyone that came in, even meeting new people throughout the day. It was truly memorable,” Jennifer recalled.

One of the most consistent themes behind Moore’s continued success is its commitment to authentic relationships with the community—relationships that extend far beyond transactions.

“We have long lasting friendships with many of the customers, former and current employees, and vendors. We’ve watched children grow into adults. We have been part of celebrations from birthdays, graduations, and even weddings. We’ve been part of the hard and sad parts of people’s lives and they have been part of ours,” Jennifer mused.

Admittedly, after years of driving past Moore’s flagship location swearing I’d try it one day, I finally stopped in for the first time on the day of the celebration. The shop was bustling as guests trickled in and staff members continued to decorate. Despite the busyness of the store, the atmosphere still felt warm and welcoming, just as Jennifer suggested.

To feel like my visit was complete, I made it my mission to have at least two of Moore’s famous hotdogs. I made sure to load mine with cheese and Moore’s equally famous chili. The ingredients are simple, fresh, and housemade, but still manage to make for a memorable meal that even its owners can’t resist.

Jennifer says her favorites are a “Moore’s Original Hot Dog, without onions, with a mix of the sweet, beefy chili and the hot spicy chili. I also love our house-made chicken salad and our fresh ground beef burgers. You just can’t pick one item.”

To commemorate the history of Moore’s Country Store, the Moores commissioned muralist Michael Twery to paint a visual history of the shop, from its humble beginnings to the current day.

“Michael worked closely with our daughter, Savannah, to ensure the mural captured the spirit and legacy of Moore’s,” Jennifer explained.

One of the most memorable parts of the Moore’s experience is the tree growing right through the roof of the store’s front entrance. Not only is it a unique visual marker for any passersby, but more poignantly, it serves as a visual representation of the Moore’s legacy.

According to Jennifer, in 1974, the original store was badly burned by a fire caused by fireworks in the store that had been set alight by a stray cigarette. Bill Moore, David’s father, saw the reconstruction as an opportunity to add a small tree as a unique element of Moore’s next phase of life.

“What started as a slender trunk only three inches wide has since grown and become a distinctive part of Moore’s.

The tree is nourished by a creek that runs beneath the store, making it an integral element of both the structure and the story of Moore’s Country Store,” Jennifer said.

Of course, over 100 years of operation, Moore’s has seen its fair share of changes. From new locations to creating its own line of products distributed throughout Virginia, Jennifer asserts that the most challenging pivots have been the move to more viable employee benefits, such as health coverage, and the implementation of up to date internet and technology that any century old business would have to adjust to.

“Despite these obstacles, we remained determined to move forward. Our entire crew adapted to every new hurdle, embracing a ‘let’s do this’ attitude. Through every change, we worked together, stayed positive, and kept finding ways to succeed as a team,” Jennifer said.

According to Jennifer, Moore’s Country Store plans to stay the course in order to keep the doors open for the next 100 years.

“We will continue to serve the community to the best of our ability. We will keep our sense of family, tradition, and great, quality food. Our goal is to maintain this location and to extend the reach of our hotdogs, Moore’s Coleslaw, Moore’s Beef Chili and Moore’s Original Hot Dog Chili with Moore’s Original Brands,” Jennifer said.

For anyone who has yet to experience the rich legacy of Moore’s Country Store and all of its products, the flagship location is right on Richmond Highway, marked by that peculiar tree jutting through the front entrance roof.  

You can also find more information about Moore’s and find where all their products are available at moorescountrystore.com.

Three simple snacks for rec league mornings, pickleball afternoons, and long Saturdays at the field

There’s something about late spring in Central Virginia that feels like perpetual motion. Saturdays fill with rec league soccer games. Pickleball paddles echo across neighborhood courts. Baseball caps collect dust and sunshine in equal measure.

And somewhere between loading folding chairs into the trunk and remembering sunscreen, someone inevitably asks: “Did we bring snacks?”

Game-day food doesn’t have to mean drive-thru stops or neon sports drinks. With just a little prep ahead of time, you can pack options that are energizing, balanced, and easy to eat on the sidelines. These three recipes are simple enough to make before heading out the door—and sturdy enough to survive a morning in the cooler.

No-Bake Energy Bites

A grab-and-go bite that travels well and satisfies between plays

These come together in one bowl and require no baking—ideal for busy mornings. They offer a balanced mix of carbs, protein, and healthy fats to keep both kids and adults fueled.

Ingredients
1 cup old-fashioned oats
1/2 cup natural peanut or almond butter
1/3 cup honey
1/4 cup ground flaxseed (optional)
1/4 cup mini dark chocolate chips
1/2 tsp vanilla extract
Pinch of salt

Directions
1. Stir all ingredients together in a medium bowl until fully combined.
2. Chill for 15–20 minutes to firm up.
3. Roll into 1-inch balls.
4. Store in the refrigerator for up to one week—or pack in a chilled container for game day. 

Tip
Swap chocolate chips for dxried cranberries or shredded coconut if you prefer a fruit-forward bite.

Citrus Electrolyte Mocktail

A naturally refreshing alternative to sports drinks

Skip artificial colors and excess sugar. This simple mix replenishes fluids and electrolytes without overpowering sweetness.

Ingredients
2 cups cold water (still or sparkling)
Juice of 1/2 lemon
Juice of 1/2 lime
1–2 tsp local honey
Small pinch of sea salt
Ice

Directions
1. Stir honey into water until dissolved.
2. Add citrus juice and a pinch of sea salt.
3. Pour over ice and store in an insulated bottle.  

Optional
Add mint, sliced strawberries or cucumber for asubtle seasonal twist.

---

Protein-Packed Yogurt Bowl (Photo at top of article)

A sideline breakfast that feels like a treat

This is the kind of snack that works just as well at 8 a.m. soccer as it does at a mid-afternoon pickleball break.

Ingredients
1 cup plain Greek yogurt
1/4 cup granola
1/4 cup fresh berries
1 tbsp nut butter or chopped nuts
Drizzle of honey

Directions
Layer ingredients in a jar or reusable container. Keep chilled until ready to eat.

Make It Toddler Friendly
Serve components separately or reduce granola for easier chewing.

Fueling for endurance, recovery, & everything in between

Whether you’re stepping onto the pitch with Hill City FC (see page 94), squeezing in a rec league game after work, or simply chasing a toddler across the backyard, how you fuel your body matters. The difference between feeling energized and hitting a wall often comes down to what—and when—you eat.

The good news? You don’t need a complicated nutrition plan to support endurance and recovery. A few strategic choices can help you perform better, recover faster, and feel more balanced overall.

Before You Play: Fuel for Endurance

Think of your pre-activity meal as your body’s primary energy source. The goal is to top off your glycogen stores (your muscles’ preferred fuel) without weighing yourself down.

For most people, that means prioritizing carbohydrates, adding a moderate amount of protein,
and keeping fat and fiber relatively low right before activity to avoid digestive discomfort.

If you have a few hours before activity, aim for a balanced meal:

• Grilled chicken with rice and roasted vegetables
• A turkey and cheese sandwich with fruit
• Oatmeal with nut butter and berries

If you’re eating closer to game time—within 30 to 60 minutes—keep it simple and easy to digest:

• A banana with a spoonful of peanut butter
• Greek yogurt with honey
• A small smoothie

The key is timing. Eating too much too close to activity can leave you feeling sluggish, while eating too little can lead to early fatigue. Finding your personal sweet spot takes a bit of experimentation, but consistency helps.

After You Play: Recovery Matters

Post-activity nutrition is just as important as pre-game fuel—especially if you’re playing regularly or staying active throughout the week.

After exercise, your body is primed to replenish glycogen stores and repair muscle tissue. This is where the combination of carbohydrates and protein becomes essential.

Within about 30 to 60 minutes after activity, aim for a snack or meal that includes both:

• A protein smoothie with fruit
• Chocolate milk (a surprisingly effective recovery option)
• Eggs on toast with avocado
• Grilled salmon with quinoa and greens

For busy parents or those heading straight from a game to the rest of their day, convenience matters. Even something simple—like a protein bar paired with a piece of fruit—is far better than skipping recovery nutrition altogether.

Hydration: What You Think You Know

Hydration is often oversimplified, and there are plenty of myths floating around.

First, you don’t need to “chug water all day” to stay hydrated. Instead, aim for steady intake throughout the day, increasing slightly before and after activity.

Second, sports drinks aren’t necessary for most recreational athletes. Unless you’re engaging in high-intensity exercise for more than an hour, water is usually sufficient. That said, if you’re sweating heavily—especially in the Virginia summer heat—adding electrolytes can help maintain balance and prevent fatigue.

Protein Timing: Does It Really Matter?

Protein plays a crucial role in muscle repair, but the idea that you need to consume it immediately after exercise has been somewhat overstated.

There is a “window” for recovery, but it’s more flexible than once believed. What matters most is your overall daily protein intake.

Still, incorporating protein within a couple of hours post-activity is a smart and practical habit. It helps support recovery and keeps you feeling full and satisfied—especially important if you’re juggling workouts with a busy schedule.

For most active adults, spreading protein intake evenly across meals (rather than loading it all into dinner) is more effective for muscle maintenance and energy.

What Not to Do

When it comes to fueling for activity, avoiding common pitfalls can be just as important as making the right choices.

Don’t skip meals before activity.

Going in on empty can lead to low energy, dizziness, and reduced performance.

Don’t rely on sugar-heavy snacks.

While quick sugar can provide a short burst of energy, it often leads to a crash—right when you need sustained endurance.

Don’t overdo it on supplements.

Most recreational athletes don’t need powders, pills, or performance enhancers. Whole foods are more than sufficient.

Don’t ignore hydration until you’re thirsty.

Thirst is a late signal. By the time you feel it, you’re already slightly dehydrated.

Don’t treat recovery as optional.

Skipping post-activity nutrition can slow recovery, increase soreness, and make your next session feel harder than it should.

Fueling Real Life

Not everyone has the schedule—or the desire—to plan meals like a professional athlete. And that’s okay.

Fueling well is less about perfection and more about consistency. It’s choosing a banana before heading out the door.

It’s keeping a water bottle nearby. It’s grabbing something with protein after you’ve finished playing, even if it’s not a full meal.

For Lynchburg’s growing community of athletes, families, and weekend warriors, these small habits add up.

They support not just performance, but overall well-being—helping you stay active, energized, and ready for whatever your version of “play” looks like.

Because whether you’re logging minutes on the field or running after little feet in the backyard, your body deserves the same thing: fuel that works with you, not against you.  

How Traber Ranch’s growing collection of concepts is reshaping downtown Lynchburg—one space, one experience at a time.

By: Olivia Carter  |  Photos By: Ashlee Glen

A string of new businesses is unfolding along Main Street in downtown Lynchburg.

Owner Melanie Traber has a growing portfolio of concepts under the Traber Ranch umbrella. What started as a simple idea—a small store and coffee shop—has quickly expanded into a network of distinct but interconnected spaces: Trading Post by Traber Ranch, The Vault, TBR Bistro, Lonestar Market and Café, and the Boiler Room.

Although it may sound ambitious, Traber said that this wasn’t part of some grand master plan. “Just one thing after another is kind of how it happened.”

She saw a gap downtown at the start. “There were no stores to go to,” she said. “You have to go to Madison Heights or out Wards Road just to get something simple.”

That inconvenience planted the seed for what would become the Trading Post, a hybrid retail shop and coffee space designed to serve both practical needs and create a reason for people to linger downtown.

The building itself helped shape what came next.

“We saw the back space of it, which is absolutely beautiful, and thought, well, if we were in this, we could do the store, a coffee shop, and maybe rent out the back for weddings,” Traber said.

But like many of Traber’s ventures, the concept evolved organically.

A basement space, initially little more than a cleaned-out shell, transformed after a suggestion from her son.

“He said, ‘What if we put pool tables in that downstairs area and had that as a bar?’” she said.

That idea eventually grew into what regulars now refer to as the “speakeasy,” adding an entertainment layer to the Trading Post and laying the groundwork for a broader vision.

As the Trading Post gained traction, another opportunity emerged—one that would expand the concept beyond retail and into nightlife. Behind the original building, Traber and her team introduced a music hall complete with a stage and professional sound system, driven in part by a personal motivation.

“My husband loves live music, so we ended up deciding to build a stage and have live music events,” she said.

The result is a space that blends casual Western-inspired charm with live entertainment, creating a layered experience that invites visitors to move between spaces rather than stay in just one.

That “movement” between concepts has become a defining thread across all Traber Ranch businesses. “They’re all individuals,” Traber explained, “but they’re all so close to each other so people do like to go from one thing to another.”

Just down the road, another historic building presented a new opportunity at 1030 Main Street.

“It’s absolutely beautiful, an old bank, and the ceilings are just incredible,” Traber said.

Rather than replicate the Trading Post’s casual feel, this new business, called The Vault, leans into a more elevated nightlife experience while still maintaining the accessibility that defines Traber’s approach.

“We could rent it out on the weekends and probably do even better,” she admitted. “But we really want people to have some place to go and to get to enjoy some of these buildings.”

Inside, the space is intentionally varied. Different rooms offer distinct aesthetics, from teal-walled lounges to more dramatic bar settings, giving guests multiple atmospheres within a single venue.

Beneath The Vault is another concept: TBR Bistro, located in the former Bull Branch restaurant space.

“I think the most excitement comes from people who used to go to Bull Branch,” Traber said.

To honor that legacy, the team has incorporated subtle nods to the former restaurant, including menu inspirations and design elements. “We put a bull head up to kind of pay homage to that,” she added.

As the Traber Ranch footprint expanded, so did the practical realities of running multiple businesses, including leftover equipment from earlier ventures. Instead of letting it go to waste,
Traber saw yet another opportunity.

“We were looking at all this equipment, and it’s like, what are we going to do with all this? We could just open another coffee shop and store,” she said.

That decision led to Lonestar Market and Café, located in the former Market on Main space. Building on the Trading Post model, it offers a larger footprint, a full kitchen, and expanded grab-and-go options like casseroles and prepared meals.

The concept blends convenience with the brand’s signature Western aesthetic, while also reinforcing Traber’s original mission of making downtown more functional for everyday life.

Located beneath Lonestar is TR Boiler Room Steakhouse. Originally envisioned as a traditional full-service restaurant, the space has been reimagined as something more experiential. Instead of daily service, the Boiler Room will focus on curated events such as chef-inspired dinners, wine and bourbon pairings, and private gatherings. “We really focus on the entertainment side of things,” Traber said.

Plans also include chef’s table experiences, holiday events, and themed evenings on what Traber describes as one of downtown’s most overlooked features, including a newly renovated patio. “We’re going to do bourbon and cigar nights and wine and cheese nights,” she said.

It’s a shift that reflects a broader trend across all Traber Ranch ventures: turning dining into an experience rather than just a meal.

While the businesses are planted in downtown Lynchburg, their identity traces across the river to Amherst, where Traber Ranch spans 500 acres. There, the family raises full-blood Wagyu cattle, which translates directly to the dining concepts.

“We have a place where, if we wanted to sell our Wagyu beef, we could,” Traber said.

Despite the momentum, growth hasn’t come without challenges. From extended road construction that once reduced business by 90 percent to ongoing infrastructure issues like parking and trash services, Traber says operating downtown requires persistence. Still, she believes in the potential and necessity of creating more for the community.

In the future, Traber sees her collection of spaces not just as standalone venues, but as a connected experience. Plans are already underway for events that span multiple locations such as an “adult prom” that moves guests from dinner to drinks to dancing across the different concepts. But for now, she hopes to slow down for a bit.

“I hope that there’s a little bit of relaxation,” Traber said with a laugh.  

Experience Lynchburg Restaurant Week
June 13-20, 2026!

Get ready to indulge in the culinary delights of Lynchburg during this year’s Lynchburg Restaurant Week, brought to you by Lynchburg Living magazine. From June 13 to June 20, nearly thirty of our city’s best restaurants will open their doors, offering specially crafted three-course menus that showcase the local flavors and talent that make our food scene so exceptional. Whether you’re revisiting old favorites or trying something new, this is the perfect opportunity to savor the hard work and creativity of our local chefs.

From innovative appetizers to mouthwatering entrees and decadent desserts, Lynchburg Restaurant Week invites you to enjoy delicious meals, all while supporting our community’s vibrant restaurant culture.

And don’t forget—if one of our participating restaurants leaves you wowed, you can cast your vote at lynchburgrestaurantweek.com!

The winning restaurant will receive well-deserved recognition and exciting prizes. We hope you’ll join us in celebrating the flavors that make Lynchburg unique.

Cast Iron Pizza’s unique pizza style delivers flavor and nostalgia

By: Jeremy Angione | Photos By: Ashlee Glen

Cast Iron Pizza is the latest business to be opened with the help of Downtown Lynchburg Association’s Launch LYH grant initiative. Opening in December 2025, owner Jacob Black is already offering a unique take on perhaps one of the most universally loved foods: pizza.

What makes the pizza unique is all in the name. Each pizza is prepped and cooked in a cast iron skillet which makes for a crispy crust that pairs nicely with hot, fresh ingredients. Black discovered his affinity for making pizza during his college days, when he had limited food options due to the COVID-19 pandemic.
“Right when COVID hit, I needed to figure out how to make my favorite foods,” Black said.

He “fell in love with pizza” when he learned the cast iron method that he began to use in his home. After college, Black returned to Lynchburg and continued making pizzas, sharing them with friends. They encouraged him to apply for Launch LYH after he’d already toyed with the idea of opening a business.

“I decided to open a restaurant in the last year and a half. That was never really a plan in my mind,” Black admitted.

Despite working a full-time job, Black is still a primary cook for Cast Iron Pizza. He also handles everything from washing dishes to food prep.

“I’m very heavily involved, but that’s what I wanted it to be. That’s what I love doing,” Black said. Black receives plenty of help from his family who lend not only their labor, but also their restaurant management and cooking experience.

“Having the support of my family made it a lot easier to get this place off the ground,” Black said.

The recipe and processes of this style of pizza demands precision and details that Black refuses to compromise on.

“Making cast iron pizzas is the main challenge for the business. We had to figure out how to replicate what I was doing at home, in a commercial setting,” Black said.

According to Black, each pizza needs to be cooked in a specialized oven that reaches 650 degrees.

Even then, the recipe demands they cook for roughly 25 minutes.

“We don’t want to take shortcuts on the dough or recipe, because that’s what people have loved so far. This is pretty different from anything anybody would typically attempt to do in a restaurant setting,” Black explained.

Cast Iron Pizza can only make about 100 pizzas per day, so when they run out, they are out for the day. Black highly encourages his customers to preorder online to get their pizza.

Black is confident he can streamline the process if he is able to have more kitchen space. Cast Iron Pizza opened in a small restaurant footprint on Church Street. Black hopes they can expand the restaurant into the space next door as well.

The space is small but feels cozy. The warm colors evoke the family style pizza joints many of us remember from our youth. The names of the specialty pizzas are written large on a chalk wall. There are many classic pizzas with some unique twists courtesy of Black’s creativity and unique house made ingredients.

To further the “family and friends” vibe, each specialty pizza is named after a cat that belonged to Black, his family members, or his friends.

For now, Cast Iron Pizza is open Friday through Sunday. Black hopes to add more hours soon and even some house made breads onto the menu.

Find Cast Iron Pizza at 1103 Church Street in downtown Lynchburg or at castironpizzalyh.com.

New restaurant, Lula Mae’s, blends family tradition and soul food to create a memorable experience for the entire family.

By: Megan L. Horst | Photos By: Ashlee Glen

rom the outside, the building may look like any other restaurant, but when you walk through the doors, you will find that Lula Mae’s creates an atmosphere like no other. Tereika Grooms, owner, created a vibe that not only honors her family’s heritage but also welcomes families in the community to make memories together as they dine.

“My inspiration has really been my grandmother, who loved to cook,” Grooms said. “The lady would cook a four-course meal every day.”

When Grooms purchased the building, she was not sure exactly what she would do with it. She considered a barber shop or an event space, but ended up settling on a restaurant honoring her grandmother, Lula Mae, who passed away from cancer.

Her grandmother loved to cook, garden, and live the “country life.”

“My grandmother was extremely big on family,” Grooms said. “We want this place to feel like you’re coming in and sitting at your grandma’s table.” The food served is also inspired by family recipes, and her family pitches in to help prepare the food.

“My mom comes in every day and makes some of the side items from scratch—from cutting sweet potatoes, washing them, cooking them,” Grooms said. Her parents have also been a source of encouragement and inspiration to her.

“When you have parents who show up here every day, when you have those types of parents that believe and support and continue to push you and show up for you every day, I would say that’s more than enough inspiration and motivation,” Grooms said.

With soul music playing, when you walk in, you’ll not only notice the bright terracotta orange walls, but also the unique music theme, inspired by Grooms’ dad, who was a DJ. Other décor, such as photographs of her grandparents, adds special meaning to her family and creates a homey atmosphere. The small dining room, seating about 38 people, is designed to promote a fun family experience.

“When you come in, my host greets you, and you are offered a game while you wait,” she said. The board game helps encourage family interaction and making fun memories. They have everything from Monopoly, Uno, and Connect Four to Mancala, Phase 10, trivia games, and much more.

“The game allows family connections,” Grooms said. “With so much going on in the world, just simply being able to sit with your kids and your significant other and being able to play games gives them the time to do something outside of their daily lives.”

Since the opening on December 6, 2025, they have received a “phenomenal” response from the community.

“When I first opened this place up, I wasn’t sure how things would actually go,” Grooms said. “I planted the seed, I prayed about it, and it has been by far more than I expected.”

With a diverse menu that includes fish and grits, chicken and waffles, breakfast items, salads, burgers, desserts, and more, there is something for everyone. Grooms said their most popular entrée is currently the 60 West Platter.

According to their menu, the 60 West Platter: “gives you both crunchy, juicy fried chicken and flaky, golden fish sittin’ side-by-side like cousins at the cookout. Served with two fixins’ and cornbread.”

Aside from their already diverse everyday menu, they offer one-of-a-kind specials that change periodically.

“We try to keep a spin on the menu,” Grooms said. One of their recent specials was pig’s feet.

“That was a huge seller,” she said.

“We had people coming in who had never tried pig feet.”

Other specials have included salmon cakes and a variety of desserts. And for the kids, their menu offers a “Kids Corner” featuring kid-friendly options such as Chickn’ and Waffles, Hamburger and Fries, Mac N’ Cheese, and more.

Grooms believes that Lula Mae’s creates a sense of connection that welcomes everyone. The entire staff strives to make people feel accepted and at home.

“There aren’t many places you go to where you have people greeting you,” she said. “There’s nothing like Lula Mae’s in the area. We see a lot of people coming back.”

In the future, Grooms hopes to see growth—expanding to outdoor seating and possibly even a handful of food trucks. The community response to Lula Mae’s has been overwhelmingly positive, and Grooms plans to give back to the community and organizations in more ways than just serving great food.

“February 4th was World Cancer Day, and I’ve lost both of my grandmothers to cancer,” Grooms said. On that day, they donated 10 percent of the proceeds to a local cancer center.

As stated on their website: “It’s a day to come together, enjoy some great food, and help make a difference in the fight against cancer. Your meal can be part of something bigger; let’s spread hope, love, and healing together.”

They have already hosted a variety of events. On February 8, they held a Super Bowl Pre-Game special where you could stop by and enjoy their collard green dip special and 10 percent off their fan favorite—buffalo chicken dip. They’ve also had Greek days and employee days, during which they gave discounts to customers such as Lynchburg City Schools employees.

“[We want to] make people feel appreciated,” she said. They also offer military and first-responder discounts. Specials and events, along with their full menu, are posted on their website. So swing by for some family fun, grab some soul food, and don’t forget to try Nanny’s Pudding
and Sweet Potato Pie.

There’s a certain kind of hospitality that doesn’t require a dinner party or a perfectly set table. It’s the midweek knock at the door. A neighbor returning a borrowed tool.

A friend who “just happened to be in the area.” The early-spring afternoons when the light lingers a little longer and you find yourself inviting someone in without much notice.

For moments like that, it helps to have one recipe memorized.

Preacher cookies—those chocolatey, oat-filled, no-bake drops—earned their name for good reason. Legend has it they were quick enough to whip up if the preacher stopped by unexpectedly. No oven to preheat. No dough to chill. Just a saucepan, a wooden spoon, and about 10 minutes at the stove.

In a season when we’re opening windows, tidying porches (see The Front Porch Effect on page 31), and welcoming people back into our homes, they feel especially fitting.

Classic Preacher Cookies

No-Bake Chocolate Oatmeal Drops

Ingredients
1/2 cup butter
2 cups sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter
1 tsp vanilla extract
3 cups quick oats
Pinch of salt

Instructions
1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder.
3. Bring the mixture to a full rolling boil and boil for exactly 1 minute, stirring occasionally. (Editor’s Note: Timing matters here: too short and they won’t set, too long and they’ll crumble.)
4. Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
5. Fold in the oats until fully coated.
6. Drop spoonfuls onto the prepared parchment and let sit at room temperature for 20–30 minutes, until set.

Makes about 2 dozen cookies.

NO FUSS = Big Plus
They’re not fancy. They won’t win a decorating contest.

But they’re dependable—the kind of recipe that lives on a handwritten card in a kitchen drawer.

And sometimes, that’s exactly what a home needs.

There are whiskies made for collecting—and then there are whiskies made for sharing.

With three new limited releases from Virginia Distillery Co., now feels like the right time to gather a few friends, clear the kitchen counter, and let American Single Malt take center stage.

While these expressions are beautiful neat, their layered flavor profiles also lend themselves to thoughtful, spirit-forward cocktails—drinks that don’t mask the whisky, but elevate it.

The Blue Ridge Black Forest

A dessert-leaning cocktail inspired by the stout cask finishes

These whiskies already lean into dark chocolate, roasted nuts, and berry notes. This cocktail amplifies that richness without becoming overly sweet.

Ingredients

• 2 oz stout cask-finished American Single Malt
• ½ oz crème de cacao (dark)
• ½ oz cherry liqueur (or high-quality cherry syrup)
• 2 dashes chocolate bitters
• Optional: Luxardo cherry for garnish

Instructions

1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled (about 20–30 seconds).
3. Strain into a chilled coupe or Nick & Nora glass.
4. Garnish with a single cherry or a light shave of dark chocolate.

Why it works:
The whisky’s natural cocoa and raspberry notes shine through, while the bitters keep everything structured. It feels like Black Forest cake—but grown up. Perfect for a late-winter dinner party or an after-dinner pour by the fire.

The Nelson County Nightcap

A contemplative, cigar-worthy sipper

The Cigar Blend is layered—leather, walnut, candied citrus, subtle smoke—so this cocktail keeps things simple and structured.

Ingredients

• 2 oz First Cut Cigar Blend
• ¼ oz rich demerara syrup (2:1 sugar to water)
• 2 dashes Angostura bitters
• 1 dash orange bitters
• Expressed orange peel

Instructions

1. Add syrup and bitters to a mixing glass.
2. Add whisky and ice; stir until chilled.
3. Strain over a large ice cube in a rocks glass.
4. Express orange peel over the drink and drop it in.

Optional: Lightly smoke the glass beforehand for added depth.

Why it works:
The demerara syrup enhances the whisky’s date cake and walnut notes, while the orange oils highlight its candied lemon peel character. The result is structured, warm, and quietly powerful.

Whether paired with a cigar or simply enjoyed on a porch at dusk, it invites you to slow down.

A Note on Mixing Limited Releases

When working with small-batch whiskies, the goal isn’t to bury complexity under citrus and sugar. Instead:

• Lean spirit-forward.
• Keep ingredients minimal.
• Let the whisky remain the star.

If you’re lucky enough to secure a bottle this season, try it neat first. Notice what unfolds. Then experiment.

Because the beauty of American Single Malt—especially when it’s made in the foothills of the Blue Ridge—is that it rewards attention.

And the best cocktails? They do the same.

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A Bold Season for American Single Malt Whiskey in Lovingston