Fleming Mountain Grill breathes new life into an iconic space

It isn’t a surprise that when the name “Mitchell” is used in conversation within the Hill City, it is most often answered with one question, “As in Mitchell’s Grocery?” 

With the opening of the beloved location’s doors in 1949 came residents from all across town to fuel their tanks, catch up with a friend, or grab some of Mitchell’s famous fried chicken. From their warm atmosphere to their warm meals, the spot became a home for any and all. 

The grocery stood firmly at 1060 Lee Jackson Hwy. for sixty-five years until the closing of its doors in 2014. Today, most Lynchburg locals still recall both the authentic fried chicken and friendship that came from within Mitchell’s Grocery walls; a place that offered up much more than just a meal to anyone who went there for gas or grub. As of January 2023, however, the place has been made anew. Today, sitting within Mitchell’s Grocery Store’s footprint is Fleming Mountain Grill—a revamped version of the old, treasured space, now serving hospitality, smiles, and the best ribeye in town. 

This chapter of the story began years ago after the Mitchell’s Grocery chapter came to an end. Somewhere in Wilson, North Carolina sat Roger Keeling, a baseball coach who had stumbled into a run-down steakhouse in a cinder block building. Despite the appearance of the restaurant, the food was impeccable. So impeccable that Keeling, upon returning to his home in Lynchburg, thought,
“We need something like that in Lynchburg.” Going back to the Wilson spot soon after, Roger knew. “The old Mitchell’s Store,” he said to his wife, Carolyn. “That’s where we need to put a steakhouse.” 

After deciding to make those thoughts a reality, the Keelings knew they couldn’t be the sole operators. Enter Kevin Smith, an experienced butcher who was told of the idea and posed the question, “Are you interested?” He visited that same place in Wilson that sparked Roger’s vision and replied, “Yeah, I like it.”

The Keelings’ dream soon transpired from an idea, to purchasing the old Mitchell’s Grocery building in April of 2022, to finally turning it into the restaurant they imagined. With Roger’s background in construction, Carolyn’s superior design eye, and Kevin’s knack for “physically destroying things,” as Roger jokes, the process took from the end of May 2022 to the end of December 2022, about 8 months. 

Throughout the renovation, they strove to bring a new look while keeping the roots of the old grocery there. 

“Mitchell’s was such a centerpiece of our community,” Keeling noted. “We wanted to build around some of the existing building—to create a space where people would walk in the doors and feel like they were home.”

“Country elegance,” Keeling deemed the atmosphere of the space. “It’s meant to feel like you’re just outside of the city and heading into the mountains, like you’re sitting in our living room, having dinner.” 

Due to Smith’s familiarity with meat and the Keelings’ previous ownerships of two restaurants outside of Virginia, the owners knew their place would be a steakhouse. But when the future opening of Fleming Mountain Grill was announced, there was one question on everyone’s mind: “Is Mitchell’s fried chicken coming back?”

The owners got connected with Kay Mitchell, the last owner of the store. 

“We brought Kay on as a small partner to ensure we got the old chicken right,” Roger Keeling explained. 

“It’s the real deal!” Smith chimed in with agreement. “There would be no way to do fried chicken without it being Mitchell’s.” 

The original fried chicken isn’t the only staple on the Fleming Mountain Grill menu, however. They specialize in high-end meats across the menu, including rib eyes, tenderloins, and filets. Table cut by Smith himself upon ordering, the popular 1920 rib eye from Greater Omaha Packing Company is one of the top signature meals at the restaurant. 

“It’s a very high-end steak,” noted Smith. He tells customers who order it, “The royal family of Dubai gets their meat from Greater Omaha Packing Company, so here, you’re eating like royalty.”

The excellence of Fleming Mountain Grill doesn’t stop with their menu, either. 

“When people come in, we have a beautiful live edge bar,” Smith stated. “No one else in the Lynchburg area has that.” 

Behind the bar is Mixologist and Bar Manager Michelle Simmons, who has been in the community for twenty years and excels in making craft cocktails. 

Keeling and Smith emphasize how important each of their customers’ experiences at Fleming Mountain Grill is to them, and they aren’t shy to give credit to each of their thirty-two employees. They think all of their staff members are “in the right seat on their bus”; everyone is vital to the success of the restaurant. 

Most of the staff is handpicked, for that matter. Keeling and Smith sang the praises of their team members, including Alice Ritchey and Tommaso “Tommy” Crouse, employees who have been in the service industry for years. The younger servers just starting out are equally important to the operation as well. Keeling and Smith emphasize how they are constantly working with and investing in the next generation. 

Smith voiced that the restaurant is always progressing, and that clearly is rooted in the passion exuding from all parts of the operation: from behind the bar to front of house, from steaks to cocktails, from the staff to the owners. 

“We’re barely eight weeks old [at the time of this writing], but we’re always learning and evolving,” said Keeling. “Our goal is to get better every day. We know we will occasionally mess up, but we want to strive to get better and better, so we become a long term staple in this community.”

Fleming Mountain Grill is the perfect blend of old and new, a mixture of nostalgia and novelty. It serves as a fresh breath of air and a commitment to the community that even when one door closes, another one opens—and sometimes, it’s a familiar door that calls you back home.  

Dig into local flavors!

Mark your Calendar for June 17-24, 2023!

Lynchburg Living magazine’s Lynchburg Restaurant Week is a delicious way for locals and visitors alike to connect with the local flavors that make our community unique. From mouthwatering barbecue and soul-nourishing fried chicken to tantalizing spiced dishes and indulgently sweet desserts, this year’s Lynchburg Restaurant Week may just be our best yet.

From June 17 to June 24, a full roster of restaurants will be opening their doors and serving up fixed price menus with three-course meal options specially created for this culinary week. During Lynchburg Restaurant Week, you’ll have the chance to sample inventive appetizers, delectable entrees, rich desserts—and maybe even a beverage or two. But, don’t worry, if you have dietary restrictions that aren’t covered under a Lynchburg Restaurant Week menu or you’re simply craving something specific, you can order off-menu too.

If you found a dish that you can’t stop dreaming about or Lynchburg Restaurant Week led you to your new favorite restaurant, now is your time to share the love! All during Lynchburg Restaurant Week, you’ll have the opportunity to vote for your favorite participating restaurant. If they happen to be the lucky winner, they’ll receive some goodies from the Lynchburg Living team that’ll help support their business even further—a win win for everybody.

Click here to view the 2023 Participating Restaurants and then Vote for your Favorite Restaurant!

Presented by Lynchburg Living, this event is unlike any other in our area, featuring only local, home-grown eateries and benefiting the important work of local, nonprofit organizations, we’ve found a way to provide the public with great food at unbeatable prices all while helping a great cause.

Lynchburg Restaurant Week brings fabulous food to the greater Lynchburg region. Don’t miss a thing and follow us on Facebook; you may even catch some giveaway opportunities!

Take us along with you! Tag @LynchburgLiving on Instagram or Facebook and use #LRW2023 to show us the delicious meals you’re having.3

Vote for your favorite restaurant!

Many of us first think of mussels when they’re presented to us on a menu at a seafood restaurant. 

Well, it turns out, those are not the only kinds of mussels. Freshwater mussels like the Yellow Lampmussel are important to our local aquaculture as they filter up to 30 gallons of water per day in the James River, creating a cleaner space for all of us. They are also an important member of the food web, as they serve as a food source for otters and other animals that live around the river.

The James River Association (JRA), a nonprofit that monitors the river, responds to problems, seeks policy changes, and implements on-the-ground projects to restore the river’s health, is doing its part in planting 10,000 of those freshwater mussels into the river.

Erin Reilly, Senior Staff Scientist at JRA, manages the mussel restoration program and said altogether the organization has put in 580 Yellow Lampmussels near Percival’s Island in downtown Lynchburg.

The James River Association has been working on freshwater mussel restoration for the past four years and one of the biggest initiatives has been planting mussels that were grown in a hatchery in Charles City County at the Harrison Lake National Fish Hatchery. 

Freshwater mussels are filter feeders and have similar characteristics as oysters in the saltwater areas, particularly in the way they both make water cleaner. They can remove sediments, nutrients, and different kinds of bacteria which helps stabilize the sediment.

“Oysters can filter around 50 gallons of water a day and a full-grown mussel can filter close to
30 gallons of water in a day,” explained Rob Campbell, Upper James River Senior Regional Manager. “So, when we have thousands and thousands upon thousands of those in the James River, we’re having virtually all of that water run through a nice, natural filter and it’s just an amazing thing for the sediment and keeps the water clear.”

Reilly said the mussels have a parasitic relationship with fish that helps them grow and mature into the hardworking mussels that are vital to the health of our river. 

“So what happens is during one of their life stages, they create little Pac-Men that clamp onto fish gills,” she said. “They’ve all adapted different ways to attract the fish, so they can clamp on to the gills and then they move around with the fish.”

She said they drop off after a few days or even months depending on the species and, when they do, they are fully-formed mussels.

Campbell said mussels are important to the native forage and critters who live around the river.

“We see certain piles where raccoons, muskrats, and otters are going in foraging for these critters in the river. So not only are they important for aquaculture and cleaning the river, but they successfully have also played a big role in the food web,” he said. “Everyone loves otters and one of their main food sources is mussels.”

Virginia has around 30 species of freshwater mussels and five are endangered.

Reilly said the Department of Wildlife Resources (DWR) and the U.S. Fish and Wildlife Hatchery have been planting endangered mussel species in the James River as well. 

“It’s really an exciting time in the world of freshwater mussel restoration because, for a long time, the hatcheries weren’t really able to produce a lot of mussels and it was kind of a niche thing,” Reilly said. “But they’ve now upgraded their technology and made some discoveries about life history and how to actually make this work. So now we can grow more mussels and it’s really taking a leap in the world of freshwater mussel restoration because now we have this ability to put greater quantities and new mussels in the water.”

Mussels can live for 50 to 80 years. Heavy metal pollutants can be tracked through their tissues because they’re filter feeders and the heavy metals accumulate in their tissues, Reilly said, which can be a really good indicator of pollution, but they also are threatened if the water quality conditions aren’t good. 

“One of the reasons why we’re starting to increase a lot of these restoration efforts is because we’ve improved water quality and we think the water quality is now good enough that these mussels can survive,” she said. “Not only did we not have the technology but the mussels we put in probably wouldn’t have survived until now.”

For example, one of the places that JRA has gone out with the DWR is near an old power station on the banks of the James River which has its outfall into the river.

“So, when you have a power plant, a lot of times what they do is take water in from the river, pass it around their cooling towers to cool everything down, and then release the heated water back into the river,” Reilly said. “And that’s what they did in the case of this power plant. And it was really stark to see that above the outfall there were still mussels and things like that. And then below the outfall there were no mussels because the heated water had actually made it so that the mussels couldn’t survive there.”

Reilly said JRA went back in 2020 to look at the location after the power plant had been closed and the situation with the mussels had remained the same.

Last year, the General Assembly pushed to receive funding to create a statewide freshwater mussel restoration plan, which is starting now.

The James River Association received a grant to create a freshwater mussel restoration plan specifically for the James River, Reilly said.

“So, we’re convening a group of experts to talk specifically about what’s going on in the James and what areas we should be protecting, what species we should be working with, that sort of thing,” she said. 

She said staff went out to look at the mussels that were planted two years ago and found some great growth on them, which indicates that the area is a successful place to plant them.

“It’s really exciting for us to know that not only are they still there, but they’re also growing really well and they’re thriving. So, it’s a success story and we’re hoping to be able to keep doing that and create more of these successes,” she said.

Through a grant, JRA is continuing its work on creating a restoration plan for the James River and its hope is to start implementing that plan soon, but it will require partnerships with the state and different agencies within the federal government and the hatcheries.

“But we’re hoping to be able to take the steps in the plan and implement them, continue to do restoration and hopefully make sure that these beds of mussels can be reestablished and thriving and self-supporting,” Reilly said.  

Jason Fowler grew up going to covered-dish dinners after church, a familiar scene for a lot of us. Unfortunately, more often than not, these dishes were not very appetizing. They were too fried, too jello-y. The potlucks that Fowler now hosts in the Lynchburg area with fellow farmers, homesteaders, and local food-lovers are a stark contrast to those covered dish dinners of the past. 

These monthly potlucks aren’t held at a church but a farm. People who are excited about local food bring their dishes made with care and passion. There are meaningful connections being made over the enjoyment of natural, simple food. The reason for these potlucks stems all the way back to 2011, when the local food movement of Land & Table began. 

The idea for Land & Table was sparked when Fowler worked at the Region 2000 Tech Council, now the Central Virginia Planning District Commission. He noticed plenty of economic development but a lack in agricultural development. This inspired an in-depth report on the economic impacts of the local food movement, and a small group of local residents began meeting and laying the groundwork for Land & Table. 

 “At the beginning, we basically asked two questions. ‘What do we want from regional leaders to help grow and support the local food movement?’ And the other was, ‘What are we going to do to grow and support the local food movement?’” Fowler said. 

From those two questions, Land & Table grew and became a grassroots community focused on mobilizing a strong local food system in the Lynchburg area. 

At first glance, Lynchburg may not appear to be a prominent farming area, but the surrounding counties of Bedford, Appomattox, Amherst, and Campbell, with their rural landscapes and farmland, provide many opportunities to bring in locally grown food. 

“The reason we exist is because of this idea of thinking our area doesn’t have a lot of agriculture and local food—well actually it does. Land & Table exists because the local food movement is not very developed, and that’s what we hope to change,” Fowler said. 

Land & Table is striving to make this change through its resources and educational opportunities. They just started a book club in partnership with Bedford County Library to review books on homesteading and living off the land. Throughout the year, they host workshops on concepts like apple tree pruning and soil fertility. Their most recent project, currently in the works, is a local food guide called Local Food Lynchburg. 

Local Food Lynchburg will start off as a website and later be developed into a book and app. The guide will be a compilation of information on all things local food—where to pick apples, where to find local eggs, where the breweries are, where the farmers markets are. Most importantly, the guide will bring everyday consumers, local farmers, and food entrepreneurs into the same circles. 

Building a network is fundamental for the local food movement, whether it be consumer to farmer, farmer to farmer, or chef to farmer, but particularly among farmers. Fowler described how living off the land often results in a sense of “intense independence” and “rugged individualism,” which leads to a lack of community, but community is essential. 

“We’re looking to fill a gap and connect people that maybe often don’t have a way to connect with other people interested in the same kinds of things. Out of these connections, we feel that a lot of things can happen. This idea of community and the effects of community can become economic. It’s all intertwined in an ecological way,” he said. 

A consumer buys a cucumber from a farmer who gives their seeds to another farmer who then sells their cucumbers to a local chef. Everyone is connected to the land whether they realize it or not, a concept that has been lost. With grocery stores and supermarkets, getting produce has never been easier. Realizing those fruits and vegetables came from the ground usually doesn’t cross a shopper’s mind and building a relationship with the land doesn’t necessarily mean you have to go “off the grid.” 

“It’s not just for rural people, like everybody is dependent on the land, and you need to rekindle that relationship, whatever that means. It could mean you grow a garden, or you have chickens,
or at least you just have a relationship with farmers,” Fowler noted. 

What better way to build those relationships than over a plate of good food? The early meetings of Land & Table that started with a few local residents have grown into monthly potlucks where everyone is welcome, and they are unlike any other potluck. 

“If everyone knew how good the potlucks were, there’d be too many people showing up to taste it,” Fowler said. “It’s that kind of level. Like have you ever had chocolate hummus?” 

The goal of these potlucks is to experience delicious local food but also to bring everyone to one table: farmers, beginner homesteaders, business owners, chefs, everyday consumers. People convening to simply be together and enjoy food and where it comes from is something truly special. 

“Everyone is bringing something to the table,” Fowler continued. “The meal itself becomes the metaphor for community. We believe in the power of the potluck because it builds community and creates a space for people to connect.” 

For more information follow Land & Table on Instagram @land_and_table. Find them on Facebook at Land and Table.  

A cozy cafe inspired by a beloved children’s book

Deep within a whimsical bookstore, and among the pages of an old children’s book, lives a stuffed bear named Corduroy. The little Corduroy bear was the inspiration for Lynchburg’s latest cafe, of the same name, nestled in the back of Givens Books and Little Dickens.

Longtime patrons will remember the Drowsy Poet in that space. After the owners of the Drowsy Poet retired, Givens approached Jordan and Holly Nickerson—owners of Rookie’s and Bacon St. Bagels—to fill the space.

“The idea was initially for another Bacon St. Bagels. I didn’t think Bacon St. made sense for the space,” Creative Director Holly Nickerson said.

Before Corduroy the bear, friend and manager at Bacon St. Bagels Court Smith served as the initial inspiration for Corduroy Coffee + Kitchen.

“I got involved with these guys at Bacon St. The coffee scene has always been something that I’ve really dreamed about. I got into coffee when I was in college,” Smith said.

Smith’s love for coffee and his aptitude for leadership helped to define what would eventually become Corduroy. Not only was Smith made general manager of the cafe, but he was also brought on as part owner.

“We really want to invest in our people. We want to leave them better than we found them. That was why, when this opportunity presented itself, my first thought was for Court,” Corduroy Regional Lead Jordan Hawkins said.

Hawkins acts as the creative force behind the kitchen aspect of Corduroy. With an offering of familiar and unique dishes, Hawkins feels Corduroy’s menu sets them apart from most cafes in the area.

Although Rookie’s and Bacon St. have proven to be successful, Hawkins felt that their concepts called for a more limited menu.

“What was exciting about Corduroy was the opportunity to have a little more creative freedom to do what we wanted to do with the menu,” Hawkins said.

Before the coffee and food were implemented, Holly designed the cafe with the existing space in mind.

“There’s this added element of everything that Givens and Little Dickens contributes to this space,” Holly said.

Corduroy recently added a unique snack menu for afternoons and evenings and hopes to add wine soon as well.

The design is purposeful and evocative. Deep greens and stark whites adorn the space, and the added lighting keeps the space vibrant without interrupting the cozy atmosphere of the book shop. The seating is soft corduroy, and even the wood paneling at the front counter evokes the gentle ridges of the fabric.

“There’s a lot of DIY stuff on this project,” Holly said.

“I’ve loved working on the space and making it look like a fresh cafe in Lynchburg.”

Having just opened in November of 2022, the Corduroy team is excited to expand and serve the community they already have established.  

At A Glance:

Corduroy Coffee + Kitchen
Located in Givens Books & Little Dickens
2236 Lakeside Drive, Lynchburg VA 24501
(434) 385-5027 • corduroycoffeekitchen.com

If you think that chocolate is only for after dinner, think again! Chocolate in its many forms can be an excellent ingredient not only for sweet dishes but also for savory.

In fact, many of the world’s cuisines take advantage of this versatile bean in their famous dishes. The rich, dark notes of bittersweet chocolate successfully tame the hot chili peppers in Mexican mole sauce, and the creaminess of white chocolate takes baba ghanoush to the next level.

Here’s my take on the best chocolate-infused appetizer, main course, and dessert that will win you some points with the lucky person who gets to enjoy it with you.

Appetizer

White Chocolate Baba Ghanoush

Don’t be scared by the addition of white chocolate to this Middle Eastern staple; it adds richness more than sweetness. The sweet/sour notes of the pomegranate seeds on top makes for the perfect pairing!

Ingredients:
1/2 cup fresh pomegranate seeds 
6 cloves of garlic, unpeeled 
2 medium eggplants, sliced in half lengthwise
1 lemon, juiced
1/3 cup tahini
3 oz white chocolate (bar works best since chips melt slower and harden faster)
2 tbsp parsley, chopped
1 tsp ground cumin
1 tsp paprika powder

Salt and pepper to taste
Toasted pita bread, cut into triangles, for serving

Directions:

Turn oven broiler to high. Place garlic and eggplants with cut side up on a foil lined baking sheet and broil until tender and charred all over, about 8-10 minutes for garlic and 20 minutes for eggplants. Scoop eggplant flesh into a food processor. Peel garlic and add to the food processor, along with lemon juice, tahini, chocolate, cumin, paprika, salt, and pepper. Puree until smooth, about 30 seconds. Spoon into serving bowl, top with a few drizzles of olive oil, pomegranate seeds, and parsley. Serve with toasted pita triangles for dipping!

Entree

Chicken Mole Tacos

If you are new to mole, this is a great first encounter. Many traditional recipes take days to make, but this recipe captures most of those genuine flavors in a more approachable version. 

Servings: About 4 (8 tacos)

THE MOLE SAUCE:
1 tbsp ancho chili powder
1 oz chipotle chili in adobo sauce (from can)
1 tbsp avocado oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1.5 oz bittersweet chocolate, chopped
2 cups chicken broth
1 can diced tomatoes, drained (about 1 cup)
1/4 cup raisins
1/4 cup almond butter
2 tbsp sesame seeds
1 tbsp sugar

Salt, pepper to taste

Directions:

Heat oil in a large saucepan over medium heat and cook onions until translucent, 5-7 minutes. Stir in ancho chili powder, chilis in adobo, sugar, cinnamon, cloves, and chocolate and cook for a minute or two until the chocolate has melted. Add the garlic and cook for 30 seconds. Stir in the chicken broth, tomatoes, raisins, almond butter, and sesame seeds, and bring to a boil. Reduce to a simmer for 8-10 minutes, stirring occasionally. Transfer the sauce to a blender and blend (slowly at first) until smooth, about 30 seconds.

THE TACOS:
1 tbsp avocado oil
6 boneless, skinless chicken thighs
Salt, pepper
2 ears of corn, shucked
1 avocado, diced
1/2 cup cilantro, chopped
1/2 cup feta cheese, crumbled
1 lime, sliced into wedges
8 flour tortillas (standard 7” diameter)

Directions:

Preheat the oven 450 degrees. Once hot, roast the corn cobs on a baking sheet on the middle rack for about 10 minutes. Don’t use oil or butter. Turn up to broil and char for a few minutes, or finish charring over the burner flame on a gas stove.

Next, heat a large skillet over medium-high heat and add the oil. Season chicken on both sides with salt and pepper. Cook about 4 minutes per side, until internal temp reaches 170 degrees. Shred with two forks and toss in a bowl with about 3/4 of your mole sauce, setting the remaining sauce aside for taco assembly.

If you have a gas stove, toast the tortillas lightly over a gas burner. If not, heat the tortillas in a dry skillet over high heat until you see a few black spots.

Assemble the tacos starting with the mole chicken, adding toppings according to taste: avocado, corn, cilantro, feta cheese, and a squeeze of Lime. Top off with some additional mole and serve while hot.

Dessert

Dark Chocolate & Orange Mousse

A light, yet rich and decadent mousse with hints of chocolate’s best friend: Orange. 

Servings: Two

Ingredients:
4 ounces bittersweet chocolate
1 tbsp cocoa powder
2 tbsp. brewed coffee
1 large egg, separated
2 tsp sugar
1 pinch salt
1/2 cup heavy cream
1-2 tsp orange zest
2 tsp orange liqueur (optional, but highly recommended)

Directions:

Add the chocolate, coffee, cocoa powder, and liqueur to a heat-proof bowl. Place bowl over a saucepan with 1 inch of simmering water (a makeshift double boiler). Stir carefully until the chocolate melts, then remove bowl from heat. Let cool for 5 minutes, then stir in the orange zest
(but save some for decoration).

In a separate bowl, whisk egg yolk, sugar, and salt for about 30 seconds. Fold into melted chocolate mixture. Whisk egg white until stiff peaks form. In a third bowl, whip the cream then fold both the cream and the egg whites into the chocolate. Serve with a dollop of whipped cream and orange zest!

Brings New Take on Lynchburg’s La Carreta

While Lynchburg locals may be quick to recognize city staple restaurant La Carreta, residents of central Virginia may not be as familiar with Papa Gallo, the newest offshoot of La Carreta located in River Ridge Mall. 

Started by co-owner Jesus Roberto Arellano, Papa Gallo aims to provide many of the same favorites as La Carreta, but with a slightly different presentation. Instead of a full menu found at a typical La Carreta restaurant, Papa Gallo chose to further perfect its commodities.

“We’re still La Carreta,” said Arellano. “We want to bring in the good that La Carreta has to offer—customer service, the great food. We tweaked a few things and added a few more and it’s turned out great.”

Even though Papa Gallo attempts to distinguish itself slightly from La Carreta, it remains close due to family ties. Part of the reason for this is the shared ownership, with Arellano’s father being one of the owners of La Carreta. Arellano’s cousin, Venessa Gomez, also plays a large role in the food and bar menu.

“It’s very meticulous. A lot of thought has gone into every little thing that we have on our menu. We took no shortcuts,” Arellano said.

As diners enter the restaurant, they are quickly greeted with lively music and authentic Mexican decorations. In order to bring as much authenticity as possible to his new restaurant, Arellano said that he took several trips to Mexico and drew inspiration from eateries and cafes in Guadalajara, Mexico, resorts in the Riviera Maya, and from movies such as Disney’s Coco.

Due to the large number of different aspects at play in creating a restaurant, it may be easy to become overwhelmed or to make mistakes, but Arellano emphasized the importance of striving for perfection.

“It wasn’t ‘go and get everything at once.’ It was literally ‘take your time and do things right,’” Arellano said. 

Customers can find out more about Papa Gallo by visiting the restaurant’s website (papagallova.com) as well as the restaurant’s Facebook and Instagram pages.

Arellano also owns Bandidos Tacos and Cantina, located in Farmville, Virginia.   

At a Glance:

Papa Gallo
Located in River Ridge Mall
3405 Candlers Mountain Road, Suite A-33, Lynchburg, VA 24502
(434) 219-5820 • papagallova.com

Hazy Mountain Vineyards & Brewery Levels Up the Local Wine Experience

Driving up a meandering mountain slope just off of the Nelson 151, you’re not quite sure what you’ll find when you reach the top. But then, three-quarters of the way up, you pass through an imposing iron gate and the first glimpse of stucco, stone, and terracotta come into view and you wonder if you’ve somehow been transported from the foothills of the Blue Ridge Mountains to a remote French oasis.

That feeling of tranquility continues as you crest the mountaintop, with 180-degree sweeping views of the valley below.

If first impressions are any indication (spoiler: they are), you know your time at Hazy Mountain Vineyards & Brewery will be one for the memory books—and one you’ll want to repeat again and again.

Hazy Mountain Vineyards & Brewery opened in June of 2021—quietly at first, to allow the team to ease into their space. Perhaps what they didn’t realize though is that the “if you build it, they will come” adage would be true.

The Hazy Mountain estate is sprawling, with 35-acres under vine, an expansive tasting room, and an adjacent event space for events and weddings. The tasting room interior mirrors its rustic yet elegant exterior. Stone archways give way to sweeping pine ceilings and two bars run parallel to one another so there’s plenty of room to sample their classic varietals before committing to a bottle and some food, which can be enjoyed on one of the two floors inside of the tasting room, or out on their stone veranda.

On any given day, the Hazy Mountain grounds are full of locals and tourists alike who either chose Hazy Mountain as their one-stop destination, or who have added it as a stop along their 151 tour. Regardless of their intention, they tend to happily stay a little longer than planned as they soak up the surroundings and dive into Hazy Mountain’s unparalleled wine.

When choosing a wine to enjoy, no choice is the wrong one. While their chardonnay—fermented in French oak with a strong, toasted edge and creamy center—is their bread and butter, they aim to stick to classic varietals that everyone can rely on and enjoy.

“Where some wineries are more experimental with their varietals, we aim to stick to the classics and level up a next generation of Virginia wine,” said Michael Gagliardi, Wine Club and Events Coordinator for Hazy Mountain.

Hazy Mountain has eight white and eight red wines currently on rotation in their tasting room, ranging from familiar classics like chardonnay and cabernet sauvignon to varietals you don’t typically find at Virginia wineries, like chenin blanc.

“We planted six acres of nebbiolo in 2021,” said Luke Trainum, one of the two Hazy Mountain wine makers on staff. “It has a long growing season and can be a challenge to grow in this area, but it’s a wine we are looking forward to introducing.”

While the varietals themselves aren’t experimental, what you’ll find at Hazy Mountain is experimentation with the classics. The terrain is unique in that the south facing slopes range in elevation from 800 feet to 1,140 feet at the mountain’s crest, with the soil type varying just as much as the elevation.

“The site is unique for the area because of the rocky slopes, air flow, and temperature oscillations,” said Trainum. “It’s totally different compared to a vineyard that’s just 30 minutes away.”

It’s that unique terrain and the seven different subsoils that are found on the property that allow the Hazy Mountain team to grow classic Bordeaux-style wines and other unique varietals, like their blaufränkisch rosé, which is vibrantly colored, floral, and dry.

“No one else is growing varietals like that,” said Trainum, speaking of the blaufränkisch grape, which is traditionally grown in Central Europe and can be demanding in terms of where it will grow.

In addition to the 35-acres under vine at the Hazy Mountain estate, the team also manages a secondary production vineyard in Swoope, Virginia, which brings their growing capacity up to 90 total acres.

Their production vineyard in Swoope is just under an hour away from the tasting room and boasts a completely different climate and terrain, allowing them to grow varietals that wouldn’t otherwise survive on the rocky surface of Hazy Mountain.

“You don’t know your site that well unless you know fruit from other sites,” said Trainum.

It’s this level of intentionality—of truly understanding terroir, or regional, wine—that makes Hazy Mountain’s offering stand out.

“It’s wine that truly expresses itself,” summarized Trainum.

Wine isn’t all there is to the Hazy Mountain story—though the story could certainly end there and it would be a happy one, full of warm days on the veranda sipping chilled rosé. In addition to their 16 varietals, Hazy Mountain also offers six classic beers that are brewed on-site. Rather than overly hoppy IPAs or heavy beers with high ABV percentages, you’ll find classic pilsners, ales, and lagers that will feel refreshing at the end (or at the start) of your day.

All beers on tap are European-style, which are all about balance. There’s a hefeweizen, a Bavarian-style wheat beer that is slightly malty but unbelievably refreshing. There’s also a pilsner that’s brewed with German and Czech hops that’s easy to drink and pairs well with just about anything, especially a slice of pizza, which Hazy Mountain also serves.

The tasting room offers a full menu of expertly crafted pizzas, from a classic cheese to a mouthwatering prosciutto and fig. If you’re in the mood for a quick snack while you take in the view,
Bavarian pretzels, charcuterie boards, and beloved regional favorite Nightingale ice cream sandwiches also line their “Light Bites” menu. 

Hazy Mountain Vineyards & Brewery, unassuming at first as you make your way toward the estate, is an experience unlike any other in our area. You’re carried away, even if just for a brief moment, to the French countryside, where decades-old vines line rocky mountainsides and a history of bold and balanced wine beckons you to pull up a chair, wine glass in-hand, and simply sit and enjoy the peaceful view for a while.  

The Wine and Cheese Pairings to Bring to Your Holiday Table

There will undoubtedly be many festive gatherings on your social calendar in the coming months—from office holiday parties and family dinners to impromptu nights huddled around the kitchen island with friends. If you’ve been charged with meal planning for any or all of those events, we’ve taken the stress and guesswork out of it for you.

The brilliant team at Everyday Sommelier walked us through wine pairing guidelines for four base cheeses, with wine at varying price points to meet any budget. Keep this reference guide—meticulously created by the professionals who know wine the best—handy as you plan your holiday parties this season.

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The Cheese

Chevre
“Chevre is a fresh goat’s milk cheese. This treat is tart, tangy, and bright with a smooth, creamy texture. The longer goat cheese ages, the more robust the flavors become and will deepen to a golden yellow color.”

The Wine

Sauvignon Blanc
“This varietal can be a chameleon in the bottle depending on where the grapes are grown and how the winemaker chooses to use them. We suggest an old-world Sauvignon Blanc that boasts refreshing citrus and balanced minerality.

The acidity of the Sauvignon Blanc will cut through the thickness of the goat cheese and bring out the nutty flavors. While many goat cheeses come smoked or flavored, we recommend plain for the best pairing.”

May We Suggest

$: Château De Fontenille Grand Bordeaux, Entre-deux-Mers France
Varietal: 40% Sauvignon Blanc, 20% Sauvignon Gris, 20% Semillon, 20% Muscadelle
Fermentation: Stainless steel with sur-lie aging for 4 months
Tasting Notes: Acidity and freshness coupled with exotic fruits and citrus flavors

$$: Cantina Kellerei Tramin, Alto Adige Italy
Varietal: 100% Sauvignon Blanc
Fermentation: Stainless steel
Tasting Notes: Racy aromas of grapefruit, melon, and fresh cut grass in addition to classic notes of gooseberry.

$$$: Patient Cottat Sancerre, Loire France
Varietal: 100% Sauvignon Blanc
Fermentation: Stainless steel with maturation on fine lees
Tasting Notes: Prevailing aromas of acacia blossoms with a muscat-like nose of passion fruit. Full and fat, very well balanced with a touch of honey on the finish.

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The Cheese

Pecorino Romano
“Hard, salty Italian cheese made from sheep’s milk. Pecorino means “ovine” or “from sheep” in Italian. This cheese dates to Roman times when it was a common staple of the soldier’s diet.”

The Wine

Sangiovese
“The name originally translates as ‘Blood of Jupiter,’ (roman king of the gods). Whether we are talking about Brunello, Chianti, or Montepulciano, the main grape is Sangiovese. It is one of the most common varietals planted in Italy. It’s first mentioned in the mid eighteenth century and gained popularity in the 1900’s.

This wine and cheese pairing is a classic representation of ‘what grows together, goes together’. The salty and umami flavors of the Pecorino balance the medium tannins of the wine and bring out the light herbal flavors. Make sure to pair your Sangiovese with something higher in fat to bond with the acid and if there’s tomato in your dish, you might find the fruitier components of the wine come out to play.”

May We Suggest

$: Bibi Graetz Casamatta (Crazy House), Tuscany Italy
Varietal: 100% Sangiovese
Fermentation: Vineyard blending, stainless steel
Tasting Notes: Cherry and raspberry with nice acidity. Medium body with low tannins and a vibrant aftertaste.

$$: Poggio Rubino La Sorgente, Rosso Di Montalcino Italy
Varietal: 100% Sangiovese
Fermentation: Long maceration with pump over, short passage through oak barrels. Bottle aging.
Tasting Notes: Small red fruit, berry, and cherry. Beautiful fruit expression which lingers in the aftertaste. Round and balanced tannins.

$$$: Andrea Cortonesi Azienda Uccelliera, Brunello di Montalcino Italy
Varietal: 100% Sangiovese
Fermentation: 8 months in oak barrels
Tasting Notes: Aromas of tart cherry, red currant,
and almond. Firm and lively on the palate with
present acidity and well-structured tannins.

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The Cheese

Aged Cheddar
“Pasteurized, grass-fed cow’s milk that ages for at least one year to 10 years and beyond. During the aging process, lactic acid combining with the calcium may create small, desirable crystals to form in some styles. Cheddar will change flavor as the months pass, becoming increasingly sharp and tangy.”

The Wine

Cabernet Sauvignon
“This love child of Cabernet Franc and Sauvignon Blanc is one of the world’s most popular varietals, with over 200 million hectoliters consumed a year. The bold tannins, bramble fruit, and integrated depth of Cabernet Sauvignon will stand up to even the biggest flavor combinations.

Wines with a long finish, desire cheeses that are complex. Salt tends to exaggerate tannins, so the lack of brine on the aged cheddar is perfect. We have chosen three Napa cabs to pair with a sharp cheddar due to the full fruit flavor, hint of graphite, and the balanced smooth vanilla of the new world oak.”

May We Suggest

$: Noah River Cabernet Sauvignon, Napa California
Tasting Notes: Complex nose brimming with bramble berry, rhubarb pie and orange peel. Bright cassis, and plum with hints of tobacco on the finish.

$$: Elizabeth Spencer Cabernet Sauvignon, Napa California
Varietal: Predominantly Cabernet Sauvignon, small percentage of other red Bordeaux grapes
Tasting Notes: Balanced, medium body that offers a lot of red and black currant. Traditional elegance of Bordeaux flavors of cedar pencil, tobacco leaf and loamy soil.

$$$: Staglin Family Vineyard, Salus Cabernet Sauvignon, Napa California
Varietal: 76% Cabernet Sauvignon, 18% Merlot, 3% Cabernet Franc, 3% Petit Verdot
Tasting Notes: Nose is driven by dark fruits and earthy, herbaceous undertones. Palate of crystalline and concentrated ripe cherries, peppercorns, cocoa nibs, and a touch of espresso.

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The Cheese

Blue Stilton
“Blue Stilton is considered ‘The King of Cheeses.’ It’s the same as White Stilton, but with cultivated blue mold veins. Creamy and pungent with a subtle sweetness. True Stilton is protected by a certification and designation and is only made in three counties in England: Derbyshire, Nottinghamshire, and Leicestershire

The Wine

Port
“A sweet, fortified (addition of distilled spirits) wine from Portugal. Recommended serving size is 3 ounces. Port is a very sweet and rich after dinner digestif. It was created to preserve red wine for the journey between vineyards in the Douro valley, ending in a town called Porto. Tawny Port, considered the whiskey of the Port world, is aged in wooden casks, and has a deep caramel, chocolate, nutty flavor.

The rule of thumb for this pairing is: The smellier the cheese, the sweeter the wine. The sweetness of the wine balances the pungent saltiness of the creamy blue cheese. In traditional English dinner customs, this would be served as the capstone to the meal. Drizzle with honey or add accompanying dried fruits.”

May We Suggest

$: Noval Black Reserve
Varietal: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cão, Sezão
Fermentation: 2-3 years in wooden and stainless-steel vats.
Tasting Notes: Elegant and intense, displaying notes of wild fruits and nuances of balsamic and dark chocolate.

$$: Noval 10 Year Tawny Porto
Varietal: Touriga Nacional, Touriga Francesa, Tinta Cão, Sezão, Tinta Roriz
Fermentation: Blend of old Ports from different vintages, matured in oak casks for an average of 10 years.
Tasting Notes: Complex aromas, young and lively fruits accompanied by hazelnut. Rich and smooth on the palate.

$$$: Maynard’s 30-year aged Porto
Varietal: Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Cão, Tinta Barroca
Fermentation: Stainless steel fermentation and at least thirty years in-bottle aging.
Tasting Notes: Deep amber and copper hues, aromas of hazelnut and vanilla. Smooth as silk with flavors of honey, chocolate, and toffee.

Sweet Poppa’s Serves Up Southern Sweet Tea with a Hint of History

For the average Lynchburg Community Market visitor, Sweet Poppa’s Sweet Tea may seem to be just another local business (with some of the best sweet tea you’ll ever taste). For co-owner Ericka Ennis-Harris, however, it holds additional significance: furthering her father’s legacy.

Growing up in Philadelphia, Ennis-Harris held a strong bond with her father, David Ennis. As she reflects on her childhood, one fond memory she has is her father’s incredible sweet tea (a recipe that Ennis kept tightly guarded). “‘If I tell you [the recipe], I’ve got to kill you,’” Ennis-Harris said her father would jokingly tell her when she was younger.

Ennis-Harris did not learn the recipe herself until later in life from her stepmother after her father’s death. Since then, Ennis-Harris has perfected the recipe by adding fruit flavors to the original concoction. These flavors include peach, lemon (sweet or unsweet), raspberry, cherry, and mango—all of which are deliciously sweet, with a bright, fruity finish.

Prior to opening Sweet Poppa’s Sweet Tea, Ennis-Harris was hired as the director of security for River Ridge Mall. After an unforeseen disability, Ennis-Harris found herself in need of a new career. The solution arose when her children suggested she sell her sweet tea.

Harkening back to her father as inspiration for Sweet Poppa’s, Ennis-Harris takes a family-oriented approach in running the business. Ennis-Harris’ sister, Mariann Clark, co-owns Sweet Poppa’s, and her children work for the business.

While Ennis-Harris recognizes the importance of fiscal responsibility in maintaining a thriving company, she also acknowledges that money is not the sole purpose of her business. She emphasizes serving others and demonstrates this by donating any leftover tea to the Salvation Army.

“I still feel that community is important, and that God leads me to give back to those who need it,” Ennis-Harris said. “So, that’s why I donate to the Salvation Army. Every week, they expect it.”

In order to broaden her clientele, Ennis-Harris offers shipping options for those in Lynchburg as well as out-of-state. As an added incentive to purchase her products, Ennis-Harris often pays for overnight shipping out of pocket.

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At a Glance:
Sweet Poppa’s Sweet Tea
Customers can find Sweet Poppa’s by visiting their booth at the Lynchburg Community Market, or they can contact Ennis-Harris via email: sweetpoppas@gmail.com
and phone: (434) 329-2812.