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.

This fire cider recipe will help you stay well this winter

The winter months are full of festive gatherings, holiday cheer…and icky colds and bugs. To keep your family well this holiday season, whip up a batch of traditional fire cider!

Fire cider is an herbal tonic that helps boost immunity and aids in digestion. As scientists have uncovered in recent years, there is a direct connection between gut health and overall wellness, and fire cider is a concoction that’s brimming with antimicrobial, anti-inflammatory, and antioxidant properties.

Originally created in the 1970s by herbalist Rosemary Gladstar, fire cider recipes have been iterated on and adapted ever since. While there is a base recipe that you should consider sticking with to ensure you get the most cold-fighting properties, you can always customize the recipe to your tastes. And, while fire cider has only been around for a few decades, the idea of consuming apple cider vinegar—one of fire cider’s primary ingredients—for its health benefits has been around for centuries.

Keep a batch of fire cider in your pantry (or other cool, dark space) all winter long, and either drink two ounces every day or simply keep it on standby for when the coughs and sneezes arrive in your home.

Ingredients

1/2 cup fresh ginger, grated
1/2 cup fresh horseradish, grated
1 yellow or white onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeño peppers, chopped
1 lemon, juice and zest
2 tbsp. rosemary, dried (or several sprigs of fresh rosemary)
1 tbsp. turmeric, ground
Apple cider vinegar
1/4 cup honey (plus more to taste)

Instructions
Add ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary, and turmeric to a quart canning jar. Cover the mixture with apple cider vinegar by about two inches.

Place a piece of natural parchment paper or wax paper under the canning lid and close—the parchment will keep the vinegar from touching the metal, which could cause it to rust. Shake well. Store in a dark, cool place for one month and shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining. Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup of honey, or until you reach desired sweetness. Fire cider should taste hot, spicy, and sweet.

The Shack is Serving Up Tradition and Elegance in Staunton

Chef Ian Boden knows that to live in Appalachia you have to respect the land.

Tucked into the Shenandoah Valley between the Blue Ridge and Allegheny mountains, Staunton, Virginia, is known for its stunning mountain vistas and small-town charm. It’s also known for harsher winters and short growing seasons.

“The [Shenandoah] Valley and Appalachia are a melting pot, and are the original melting pot of the US,” explained Boden, chef and owner of The Shack, a modern cuisine restaurant in Staunton that has become synonymous with local, farm fresh food. “It’s not just Scots Irish, either, which is what most people think of. There was a huge wave of Hungarian, Russian, and Polish immigrants who settled here. All of the things that I associate with cooking, and that I grew up with, resonate here.”

Boden, whose heritage is Russian and Hungarian Jew, is a two-time James Beard–nominated chef who saw The Shack as a way to connect with his roots.

“The Shack itself was kind of built out of frustration,” Boden laughed. “I first opened the Staunton Grocery in ’06 and ran it for about five years, and made all of the mistakes you’re supposed to make as a chef. I moved to Charlottesville and was a chef at another restaurant, but after doing things my way for so long and developing what hospitality and a restaurant should be like, doing that for someone else was challenging. So, I reopened the space under its new name, The Shack. It had 14 seats when it first opened, and we only turned the dining room once a night. I was the only one in the kitchen.”

From 2013, when The Shack reopened, to today, the dining experience has remained fairly consistent. The restaurant, with its small footprint and minimal seating, still only services a handful of tables at a time. But now, they turn the dining room twice a night instead and Boden has help in the kitchen.

“On our third night in service, Joshua Ozersky, who at the time was a regular food contributor with Esquire, came in,” Boden recounted. “He said, ‘You’re stupid if you change [The Shack] from the way it is.’ And so I didn’t.”

The Shack is mesmerizing from the moment you step foot into the space, which is roughly the size of a double car garage. Black and white photos line the walls—of families huddled together in kitchens or proudly standing in front of their homes—and you get a sense that you’re walking into someone’s home kitchen rather than a restaurant that serves four- and five-course meals with wine accompaniments to match. Your journey continues as you sit down at an unassuming table and your server expertly walks you through the evening’s dinner menu, which changes weekly. Ingredients like whippoorwill peas, sunchokes, and fermented Aleppo chilis are included in their rundown, cluing the diner in that they’re about to experience a true culinary masterpiece—and it makes return guests thankful that Boden listened to Ozersky’s advice almost a decade ago.

Guests have the option of choosing a four- or five-course menu. The dinner typically begins with an off-menu amuse-bouche—a small, special treat from the kitchen to awaken your palate—and ends with an off-menu dessert like truffles infused with seasonal fruits or carrots cleverly disguised as candied gels. In between, guests can customize their dining experience, with each course having two options for them to choose from. The entire meal takes roughly two hours from start to finish, and it’s both an exquisite culinary experience and an education on what makes the Shenandoah region’s food so special.

“This time of the year, we are finishing the last harvest for the region—the last hard squashes and pumpkins,” Boden said, detailing what guests may find on a winter menu. “Because of the way we cook, we are putting up, preserving, freezing, canning. The whole dining room is full of fruit right now that we are processing for the winter. When produce is inexpensive and plentiful, we make the most of it and preserve it for winter. Just like they did back in the day.”

Boden, with his Russian and Hungarian heritage, along with his wife, whose family is from the foothills of the Appalachian Mountains, treat The Shack’s menu as an amalgamation of the two cuisines, both of which have a big emphasis on “making do” and preserving for later.

“Fermentation and preservation are a huge part of cooking in the Valley,” he said. “Because the growing season is short and the winters are cold and harsh, it’s important to preserve.”

Even in the winter, when gardens are dormant, guests can still experience the local flavors that are unique to the region because of how diligently The Shack team stores up for the colder months. The menu remains colorful and varied, with produce, fruits, and vegetables that diners wouldn’t expect to find on a menu in December. The ten pounds of excess rhubarb that was harvested in May may find its way to the winter menu as a rhubarb dashi—savory, acidic, and bright. Rockfish, straight from local waters, might be lightly pickled and grilled alongside preserved vegetables and butter poached fingerling potatoes. Or truffle mushrooms may get worked into a matzo dough and served alongside guinea hen stew for a soup that will warm both body and soul.

“One of the important things, as far as people dining here, is to have a connection with what we’re doing,” Boden said.

That connection—with food and with the land that grows it—is what makes The Shack a true joy to experience. At The Shack, you may eat ingredients that are out of your comfort zone, but somewhere in the back of your mind, your memory lets you know that the flavors are familiar and they’re inviting you on a journey.

The Loving Co. combines community and coffee

Walking up the few steps and through the door to The Loving Co., adjacent to Riverviews Artspace, it immediately feels like stepping into the home of an old friend. Breathing out an audible exhale while looking around and taking in the soothing surroundings, I felt the sense of community right away. The walls are covered with artwork, every flat surface has something beautiful to peruse from various vendors such as handmade jewelry, plant-based bath and body care, keychains and stickers, mugs, and vintage clothing plus there is ample, comfortable seating just waiting to envelope you. Choose your tasty drink or snack from the large coffee bar where you’ll find a wide selection of teas and coffee drinks that differ from your traditional coffee shop. How about a salted honey latte or perhaps a mango milk tea?

The Loving Co. is a Black, women-owned business run proudly by four local Lynchburg ladies, the Lovings: matriarch Victoria and her three daughters Ceana, Taylor, and Ashley ranging in age from 22 to 36. Inspired by their love of conversation, they kept coffee as the conversational drink, added local small businesses within the shop, and made a space to host community events such as jazz nights and paint and sip; or you can rent the space for a shower, brunch, book club, business meeting, etc. Wednesday nights are open for business and known as Insomnia Nights at The Loving Co. where they have everything from music, movies, and games or customers can feel free just relax and read a book.

The Loving women were raised with an appreciation for art and they enjoy drawing, painting, photography, and writing. Taylor Loving shared, “At the Loving Co. we can show our love for art while supporting local artists as well. We know of other young artists that may not have the opportunity to showcase their talents. We decided to focus on women, people of color, and young artists to have this space to showcase or sell their works.”

At a Glance: The Loving Co.
901 Jefferson Street, Downtown Lynchburg
(434) 485-8262
Find them on Facebook and Instagram

Hours:
Wednesday-Thursday: 10 a.m-5 p.m.
Friday-Saturday: 10 a.m.-6 p.m.
Sunday: 12 p.m.-5p.m.
Monday-Tuesday: Closed

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Photos by Ashlee Glen

Dishing up exquisite portions of food and art, ElectricCoArt, Bistro & Market brings a big city vibe to the “World’s Best Little Town”

Tucked away from the heat of a typical Virginia summer day, and with an ice-cold carafe of water on the table in front of me, I sat with a passionate group of people who are on a mission to elevate Bedford’s art and food scene—all under one roof.

Surrounding our interview group is art—lots and lots (and lots) of art. From large, multi-colored abstracts to traditional pastoral landscapes to shelves displaying the most detail-oriented, whimsical sculptures I’ve ever seen. Almost every empty space in this historic, magnificent room is filled. It’s hard not to be inspired here.

“People walk in and say, ‘I feel like I’m in New York City or Downtown Philly.’ They will pick a city and fill it in. And that’s our goal,” said owner Wendy Witt.

The vision for ElectricCo started forming when Witt, a real estate agent, had the Depot Street building listed for sale.

“We just started daydreaming about what this building could be,” she explained, adding that her partner, Bill Mauser, had been looking at vacant commercial spaces to put his blacksmith forge.

Once the couple made the move to buy the space, they had the end goal in mind—a maker’s market, art gallery, and restaurant. Naming the business was easy and was pulled straight from history—the ElectricCo building was constructed in 1895 as the original Bedford Electric Department and it functioned that way until 2000.

Getting to their end goal, however, didn’t unfold quite like they thought it would and ended up happening in stages.

“We wanted to open up everything all at the same time, but we soon realized that wasn’t going to happen. The market was first and was the easiest,” Witt said.

In June 2021, their makers market opened to the public. It’s located on the lower level of the two-story building, with its own separate entrance, and features a little bit of everything—pottery, candles, jewelry, clothing, and more. Witt says local makers and artisans, who had been working at home during the pandemic, jumped at the chance to have a spot to showcase their goods.

Next came the art gallery, located upstairs. Witt and Mauser didn’t have much experience in this arena and weren’t sure how easy it would be to find artists who wanted to display their work in a new Bedford gallery. They were stunned by the initial feedback.

“It went so much easier than we expected.

As we started talking to artists, they told us, ‘oh my gosh, we are dying for a place to show’ or they were even looking for a second location to show,” she explained. “We got a lot of compliments from artists about how the place looks and feels.”

The front of the gallery is where visitors can peruse—and purchase if they choose—a wide variety of local and regional artwork, and artists swap out their pieces often so there is always something new to see. Keep walking to the rear part of the gallery, and you’ll find a larger, more comprehensive showing from a featured artist that typically stays on display for about six to eight weeks.

With the market and gallery underfoot, the restaurant seemed straightforward—a completion of their business model trifecta. It was going to be a relatively simple eatery, a limited kitchen offering some select sandwiches. But just like an artist who lets their imagination guide them on a canvas, the restaurant idea started taking a different direction when renovations began.

“We didn’t expect the demo of the building to open up the spaces as much as they did. The kitchen went from two small, dark rooms to a big open kitchen. We started knocking out walls, removing sheetrock, found windows that were hidden,” Witt said. “The whole vibe just changed.”

And the more the environment changed, the more their expectations for the restaurant expanded. Witt and Mauser’s limited kitchen concept had morphed into a full-service, fine dining experience.

“Then, Chef Thomas and we came together, so it’s like it was all supposed to happen,” Mauser added.

The “cupid” in this serendipitous introduction, according to Witt, was the man who installed the restaurant’s kitchen equipment. One interview later and Chef Thomas Schmidt was hired to lead the way for ElectricCoBistro, which opened to the public in April.

Schmidt, a Blacksburg native who now lives in Lynchburg, graduated with honors from the Culinary Institute of America in New York. His resume includes the Sanderling Inn on the Outer Banks and the Willow Grove Inn in Orange, both of which are highly rated in the culinary world.

“After that, I broadened my foundation into some other things and then the opportunity to come back to fine dining arose with ElectricCo and I jumped on that and couldn’t be happier,” he said.

Creating a forward-thinking, upscale menu in a small town comes with its challenges—one of them being, you don’t want to scare people off.

“So it’s only about this much intimidating,” Mauser joked, holding up his thumb and forefinger.

Schmidt quickly jumped in to add, “You want it to be friendly, somewhat familiar. So people won’t go, ‘what is that?’ Our ingredients are all recognizable and everything is from scratch.”

There’s a lot of fusion-style cuisine. Schmidt has enjoyed pairing many well-known dishes with flavors inspired by Asia, France, or Germany. For example, one of their top selling appetizers is prosciutto risotto balls stuffed with mozzarella and topped with a Southwestern marinara and Mexican cheese. Schmidt’s recipe for ahi tuna with Asian slaw and sushi rice further highlights his love for international flavors.

Their chicken marsala is also a huge hit with customers, along with the bistro’s grilled salmon entrée.

“We have a few things on the menu that are standbys because they are so popular. Ultimately we will probably have a base menu, but we will always be switching things out,” Schmidt said.

The menu is dynamic, just like the art on the walls and Schmidt doesn’t have to work too hard to find inspiration for new dishes—he just looks around.

“When the art is always changing, you want the food to change too,” Schmidt said. “You want it to be as special as the art.”

Those two elements, art and food, play delightfully off of each other here at ElectricCo—creating a special experience not only for locals but hopefully lots of out-of-towners as well.

“We want art lovers from New York to Atlanta to come up here to our area, from Roanoke to Lynchburg,” said Witt. “We want to create an art scene in this region and be part of that.”

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Photos by Ashlee Glen