Why you should stock up on this versatile veggie of the moment

Lowly cauliflower is not so lowly anymore. High in B-vitamins, a similar nutrient called choline, vitamin C (as much as half of your day’s target amount) and other antioxidants and phytonutrients, along with fiber and protein, cauliflower offers anti-inflammatory and cancer protection properties, gut health and brain development, among other things.

Still, I suspect that does not entirely account for the recent cauli-craze. I am willing to bet that it is cauliflower’s low calorie and carb count that is responsible for elevating this cruciferous vegetable to celebrity status. It certainly isn’t the aroma, at least not while cooking.

Whether you are plant-based or paleo—or eschew labels but wouldn’t mind cutting a few calories and carbs—cauliflower plays nicely with others, working well as a substitute for higher carb and calorie foods such as potatoes and rice. Widely available as heads, florets, or the wildly popular riced version, cauliflower has a terrific texture whether raw or cooked.

But let’s be honest: it simply does not taste like rice, no matter how much soy sauce you add. On the other hand, bathed in a cornstarch-and-water slurry before being deep fried, drained well, and tossed in Buffalo or sweet chili sauce, it tastes especially delicious for the occasional splurge. But then, maybe anything would.

On the following page is a tasty recipe I developed to showcase the queen of the crucifers: spoonbread, which was a bit of a delicious accident as I was attempting to make bread.

However, if you aren’t much of a cook, just microwave some florets in the bag and process with a modest amount of dairy/non-dairy butter and milk, sea salt, freshly ground black pepper and—do not even think about leaving these ingredients out—roasted garlic and lemon zest.

Betsy DiJulio is an award-winning art teacher, practicing artist, vegan cook and author of The Blooming Platter: A Harvest of Seasonal Vegan Recipes.

Recipe from The Blooming Platter: TheBloomingPlatter.com or on Instagram: @bloomingplatter

Cauliflower Spoonbread

If cornbread and a souffle had a love child, it would be spoonbread. My version is low calorie–even with rich plant-based butter—and includes no corn, but somehow has a slightly corny taste. Regardless, it is luscious. You can leave out the garlic and onion powders and serve with maple syrup for breakfast or brunch.

1 pound frozen riced cauliflower, cooked (I use the steam-in-
bag type)
1 cup plain nondairy milk
(I use unsweetened soy)
3 tablespoons flaxseed meal
1 tablespoon vegetable-based oil
1/3 cup coconut flour (lends a slightly sweet flavor)
1 1/2 teaspoons baking powder
1/2 to 1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons melted butter
(I use Miyoko’s)
Optional garnish: escabeche
(I enjoy mine with cherry tomato halves, cucumber, peppers, onion, garlic, star anise, and fresh thyme)

Grease an 8” souffle dish and set aside. Preheat oven to 350 degrees. Place all ingredients, except butter, in large food processor and process until smooth. Transfer to prepared dish, drizzle with butter, and bake for
45 minutes for a soft consistency or 50 for a slightly firmer consistency. The dish is spoonable while warm and sliceable once cooled. Yields 4 servings.

Sidebar
Cauliflower and Cancer Prevention
Cruciferous vegetables, such as cauliflower, are often studied by cancer researchers.

According to the National Cancer Institute at the National Institutes of Health, these veggies contain a group of substances known as glucosinolates, which are sulfur-containing chemicals.

During food preparation, chewing, and digestion, the glucosinolates are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates.

Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects.

These compounds have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.

Other popular cruciferous vegetables include cabbage, Brussels sprouts, and broccoli.

RAISE A GLASS TO THESE FOUR HANDCRAFTED DRINK RECIPES, EACH REPRESENTING A POPULAR PART OF TOWN

Photos by Ashlee Glen

What better way to celebrate the start of a new (and hopefully, improved) year—AND our 2022 Best Of Lynchburg winners, of course—than with a few creative cocktails?

The greater Lynchburg region is home to some fabulous, forward-thinking bartenders who take their boozy concoctions seriously. We asked bartenders from four local restaurants, in four different greater Lynchburg neighborhoods, to share a celebratory toast that embodies their neck of the woods.

From smoked ice (yes, you heard that right) to a wine-infused simple syrup, they pulled out all the stops for the recipes found on the following pages.

DOWNTOWN

The Purple Stiletto
Crafted by Paul Kelley at Shoemakers American Grille
Available to order!

Ingredients
1.5 oz Empress gin
.5 oz St. Germaine Elderflower Liqueur
1.5 oz grapefruit juice
Splash of fresh-squeezed lime juice
Edible flowers (garnish)

METHOD
Combine ingredients, shake, and strain, preferably into a
martini glass, and garnish
with edible flowers.

Taste Test

The Purple Stiletto is a classic cocktail with a modern twist, very similar to the historic-meets-trendy vibe the Downtown Lynchburg area is proud of. The flavor is nicely balanced—not too sweet, not too sour—which will make you want to enjoy this one again and again.

Nod to the Neighborhood

The Purple Stiletto reflects the history of Shoemakers and specifically the Craddock Terry Hotel as one of the largest shoe manufacturers in the world at one time. The Craddock Terry Hotel building turned out 2,100 pairs of women’s shoes per day. The hotel complex, including the King Building, which houses Shoemakers and Waterstone Pizza, was an early example of urban revitalization in Lynchburg and kicked off the revival of Downtown Lynchburg.

FOREST

Country Cabernet Club
Crafted by Zac Stinson at Benjamin’s Restaurant
Not available for order. (Unless Zac gets flooded with requests, he says.)
Make this one at home!

Ingredients
2 oz Tito’s vodka
.5 oz to 1 oz fresh-squeezed lemon juice
1 oz cabernet simple syrup
Splash of club soda
Cherry, lemon and thyme (garnish)

Simple Syrup
1 cup cabernet sauvignon
1 cup brown sugar

METHOD
Combine wine and brown sugar in a saucepan and simmer until thickened. Shake all ingredients over ice. Strain into glass and garnish with cherry, lemon and thyme. Lemon juice amounts can be adjusted for preference.

Taste Test

Cool and refreshing, with a hint of natural sweetness, the Country Cabernet Club reminds us a little bit of a boozy Southern lemonade.

Nod to the Neighborhood

Although Forest is one of the region’s “newer” neighborhoods in terms of development, history is not lacking in this picturesque part of town that always has the Peaks of Otter in the background. The homemade cabernet simple syrup pays homage to Thomas Jefferson, Founding Father and wine enthusiast, and his Poplar Forest retreat home nearby. Some Forest folks are more “country” (think hunting and hiking); others are more “country club” (think elaborate fire pits and golf). Wherever they fall on the recreational spectrum, this drink has a broad appeal for many palates.

BOONSBORO

Tobacco & Iron
Crafted by Cliff Olds at The Dahlia
Not available for order.
Make this one at home!

Ingredients
1.5 oz McCauley’s Whiskey
.5 oz Luxardo Cherry Liqueur
Splash of smoked water simple syrup
Dash of Blackwater Bitters’ Orange Bitters
Torched orange rind twist and rosemary (garnish)

Simple Syrup
1/2 cup smoked water (see below)
1/2 cup sugar

METHOD
Begin by smoking ice in oven-proof container in a preheated smoker set at 275 degrees for
1 hour. (Even though ice will melt, smoke adheres better to a colder surface.) Cherrywood wood chips are preferable. Chill and then strain to remove ash. Take 1/2 cup chilled smoked water and 1/2 cup sugar and boil gently until all sugar is dissolved. Chill before adding
to cocktail.

In a glass, add whiskey, cherry liqueur, homemade simple syrup and dash of bitters. Stir lightly. Add pre-chilled steel cubes so as not to water down the cocktail. Garnish with a torched orange rind twist and rosemary.

Taste Test

Tobacco & Iron has a lot going on—in a good way. One sip and your taste buds take in the refinement of this elevated take on a classic old fashioned with a mellow—yet mysterious—finish.

Nod to the Neighborhood

Tobacco and iron were the primary products of early Lynchburg, in the days of founder John Lynch, when the ferry system was in full swing. The trade of these goods through the years helped lay a strong financial foundation for many of the families that later relocated to the up-and-coming “suburbs” of Rivermont Avenue in the late 19th century, creating some of the beautiful, classic older homes located in this area. Even the garnishment of this drink pulls from its surroundings, representing the unique and sophisticated architecture found in the Boonsboro neighborhood.

TIMBERLAKE ROAD

Candy Apple Sangria
Crafted by Aaron Quinn & Danielle Johnson at Iron & Ale
On the menu at Iron & Ale!

Ingredients
2 oz of dry red wine (preferably cabernet sauvignon)
1.5 oz cinnamon simple syrup
.75 oz green apple cocktail mixer
.75 oz cinnamon whiskey
2 oz apple cider
Splash of club soda

Simple Syrup
1 cup sugar
1 cup water
4 cinnamon sticks

METHOD
Start by simmering your sugar, water and cinnamon sticks until mixture is thickened. Remove cinnamon sticks.

In a glass or cocktail shaker, combine all ingredients with ice, and shake thoroughly. Rim a glass in caramel, and dip in cinnamon sugar. Add ice to the rimmed glass, strain the cocktail into the glass and add a couple of splashes of club soda.

Taste Test

Drinking the Candy Apple Sangria is equivalent to bobbing for caramel-covered apples in a tub of wine. It’s a cozy cocktail for fall and winter but also sweet and refreshing enough to transition to the warmer months.

Nod to the Neighborhood

What we are calling the Timberlake Road side of town is broad and more loosely defined—stretching across the west side of Lynchburg along Timberlake Road and encompassing a host of smaller communities such as Cornerstone, where this drink originated. Like this playful sangria, the Timberlake Road region has a youthful ambiance—from the college students in Cornerstone to younger families with children in various neighborhoods. Not to mention you’ll find plenty of people playing on the water in the Timberlake community during the summer.

THE WOODRUFF’S CAFÉ AND PIE SHOP TEAM SHARES THEIR SECRETS TO SUCCESS

Photos by Ashlee Glen

Darnette Hill sits at a corner table folding boxes for what’s expected to be another bustling day at Woodruff’s Café and Pie Shop in Amherst County.

It’s Wednesday morning—since they’ve been closed since Saturday, they know customers will start rolling in right when the doors open at 10 a.m. The display case is full, and the shop’s ovens are working overtime, filling the tiny cinderblock building with mouthwatering scents of cranberry, sweet potato, and chocolate.

As she folds, Darnette and her twin sister, Darnelle Winston, laugh—with happy tears in their eyes—as they tell stories about “Mama,” who passed away in May of this year at 104 years old. Mary Woodruff, the matriarch of the family pie shop, used to fold boxes at the very same table and loved chatting with customers as they waited for their orders.

“She was here every day, no matter what,” said Winston, who works in the front part of the store and occasionally bakes.

“And Mama was negative about nothing. She was always positive,” added Hill. “We never thought about it until after she was gone just how positive she was.”

It was Mary’s positivity, along with the constant support of the whole family, that has kept Woodruff’s Café and Pie Shop going through the years, explained Angie Scott, owner of the shop and younger sister to Darnelle and Darnette: “‘Just have faith, Angie,’ Mama would always say.”

But it wasn’t always easy.

IN THE BEGINNING

Woodruff’s opened in January 1952 as a general store on land owned by Scott’s grandfather, selling gas and oil, chicken and hog feed, and grocery items. Her father built it with friends out of cinderblock.

“They did very well, the whole community stopped in,” Scott said. “A lot of people didn’t have cars so they would walk to the store.”

Woodruff’s was also home—Scott and her sisters lived with their parents upstairs, above the store. She recalled their unusual alarm clock.

“Mama would be so busy down here that she would take a broom and bang it into the ceiling that was right below our room,” Scott chuckled as she reenacted her mother’s morning ritual.

Thirty years later, the general store closed, unable to compete with big grocery chains. The building sat empty for a while before becoming an apartment and then a fish market for a couple of years.

In the ’90s, Scott’s wheels started turning as she attended a family reunion on her father’s side and learned more about the history of her family in the area near the shuttered store.

“I just really wanted to carry that history on,” she said.

A SLOW REVIVAL

With a 10-year background in the restaurant industry and a community college degree, Scott followed her heart and reopened Woodruff’s in 1998.

“It was small, I wanted it to be a little café,” she explained, adding that the dessert case didn’t come until later when she wanted to offer something sweet for lunchtime customers.

“I started going through cookbooks and finding recipes from family. Of course I used my mom’s sweet potato pie recipe,” Scott said.

By the early 2000s, she was branching out and baking other types of pies—but business was still slow. Scott even got a second job waiting tables to make ends meet. She was starting to feel like her faith in the business was running out.

“But the Lord kind of did some work in those 10 years and sent people that would help me,” said Scott.

One of those people arrived in 2012, a Southern Living writer who happened to be in the area for an assignment about apple orchards. Someone told the writer to stop by Woodruff’s for a slice of pie.

“I was making apple pie that day when she came in. She took a bite and said, ‘This is the best apple pie I’ve ever had’,” Scott said. “We were in their fall issue in 2013. Things started to turn around then.”

Things turned around so much that they had a hard time keeping up with demand, especially with just one oven at the time.

“I was turning people away because at 11 o’clock the pies were gone. So I had to bring in another oven,” she said.

More publicity came in 2015 when PBS produced a show called “A Few Good Pie Places.” Then in early 2020, the pinnacle of media coverage—the Today show came to Amherst County for a feel-good story about Mary and her role at the shop. It’s not uncommon now to have visitors from all over the country.

“We had a gentleman and his mother come from Ohio just this last weekend. They said [our shop] was on their bucket list. So we were able to give them a history and talk to them,” Scott said. “They bought five pies. People do that type of thing all the time.”

They now have five standard ovens, and recently added a dough press machine to save time making crusts. Scott’s next goal is to upgrade the space to a commercial kitchen.

MORE OR LESS

So what makes a Woodruff’s pie so irresistible that it’s worth a six-hour drive? Like many seasoned family cooks who have spent years creating the same recipes—it’s often kind of hard to explain.

“We don’t have many rules, I guess you would say,” Scott said. “Just trial and error.”

One of those trial-and-error experiences was finding the right flour.

“I had bought this expensive flour and it just didn’t work. We ended up using Walmart flour,” she said, adding that a customer offered to test it for them. Turns out, their favorite flour was low in gluten: “If the gluten [in your flour] is too high, you won’t get a good crust.”

The crust is the foundation of a good pie—and you might be surprised who is behind the Woodruff’s batter.

“Larry is the backbone of the kitchen,” explained Scott of her husband, an often unsung hero in all of the shop’s publicity through the years. “He is the best cook out of all of us. He makes all of the pie batter. He makes crumble, which is a big deal. He also makes our chicken salad and pimento cheese. We really couldn’t do this without him.”

Larry and Angie agree—it all comes down to timing. First, don’t overmix your dough when making pie crust. Next, according to Larry, how long you let the dough sit after mixing can affect how easy it is to work with if you are making a lattice top (his specialty).

“If she rolls this out and it sits for a few minutes, it seems to fall apart. If we use it right away, it doesn’t have to be quite as thick,” he explained.

They use a milk wash instead of an egg wash for the tops of their pies. Why? “Because we got tired of cracking so many eggs!” Scott laughed. “Milk does the same thing.”

When it comes to your fillings, follow your favorite recipe (and use fresh, local ingredients if possible) but don’t be afraid to experiment. For example, your family might like the taste of cinnamon a little more or less than a recipe calls for. You’ll actually see “more or less” several times in the pie recipes Scott shared with us on the following pages.

Finally, a little trial-and-error tip about fruit pies: “Put them on the lowest grate in your oven. I finally figured that out,” Scott said. “That will keep them from getting soggy.”

BEING MERRY WITHOUT MARY

Heading into the first holiday season without “Mama” will be an adjustment for this close-knit family. Partly because Mary Woodruff adored Christmas—from the caroling to the decorations—and equally loved a good snow.

But it may be her grateful spirit they remember—and try to emulate—this time of year.

“If someone gave her the smallest gift she would just love it and praise them for it. She was always so grateful for every single thing she received in her life,” said Hill.

Every single thing including that cozy corner table where Mary had the opportunity, every single day, to do what she loved the most—help the family business thrive.

“Even on her death bed and she only had weeks left, she was like, ‘I need to go over to Angie’s and fold some boxes’,” Scott recalled. “It’s been different without her and it always will be, but we are doing okay.”

TRY A PIE
Angie Scott shares a few of their top-selling recipes, but they are keeping their crust concoction under wraps. Use your own recipe or pour these fillings into a store-bought crust for an easy dessert option.

Cherry Pie

Ingredients
4 cups tart cherries
1 1/4 cups sugar
Pinch of salt
Butter
1/3 cup clear gel (a modified food starch found in baking aisle)
Dash of cinnamon or nutmeg

Instructions
Mix or toss ingredients lightly. Spoon into unbaked pie crust. Dot with butter. Top with lattice or regular crust. Brush crust with milk or egg wash. Sprinkle with sugar. Bake at 375 for 40 min.

Apple Cranberry Pie

Ingredients
6 cups apples (your favorite)
1/2 cup fresh cranberries
1 cup sugar (more or less)
2 tablespoons flour
Pinch of salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon orange extract (more or less, optional)
Butter

Instructions
Mix dry ingredients. Dot apples with orange extract or a little fresh zest. Toss all together with cranberries. Spoon into unbaked pie crust. Top with crust or use cookie cutters to decorate. Dot with butter.

Bake at 375 for 55 minutes. When cool drizzle with icing. (You can make your own with confectioner’s sugar and water.)

Mama’s Sweet Potato Pie

Ingredients
2 hand-sized sweet potatoes (about 2 pounds), well cooked
1 1/2 stick butter
2 cups sugar
1 cup whole milk
4 well beaten eggs
1 pinch salt
2 teaspoons vanilla
1 teaspoon lemon extract
2 teaspoons nutmeg

Instructions
Mix well. Pour into two large unbaked, 9-inch, deep dish pie crusts. Bake at 375 degrees for 1 hour.

Pecan Pie

Ingredients
1 cup pecan halves
1/2 cup pecan pieces
1/2 cup sugar
1/2 cup brown sugar
1 cup light corn syrup
3 eggs
1/2 cup butter
1 teaspoon vanilla

Instructions
Layer pecans in pie crust. Mix all other ingredients together and pour over pecans. Bake at 350 degrees for 1 hour.

That Are On the Nice List

You don’t have to skip the sweets this holiday season to stay focused on your fitness goals. Local blogger Laura Miner, founder of Cook at Home Mom (cookathomemom.com), shares a few of her favorite diet-friendly desserts that are perfect for parties or after a weeknight meal at home.

Chocolate Pumpkin Protein Balls
paleo, grain-free, gluten-free

Who doesn’t love a good no-bake dessert recipe during a busy time of the year? These little bites of fall flavor are easy to whip up and are always crowd pleasers. But Laura prefers to savor them by herself with a steaming hot cup of coffee on a chilly morning. She also likes that they aren’t overly sweet and the pumpkin flavor is subtle.

Servings: 4 (16-18 balls)
Calories: 352

CLICK HERE FOR THE RECIPE!

Snickers-Stuffed Dates
paleo, vegan

These are an absolute must-try if you’re like Laura and love that classic combo of chocolate and peanut/almond butter. With just four ingredients, this no-bake dessert is also a fan favorite due to its convenience.

Servings: 8
Calories: 160

CLICK HERE FOR THE RECIPE!

Sweet Potato Chocolate Mousse
paleo, vegan

Laura came up with this recipe as a way to satisfy her husband’s post-dinner sweet tooth without derailing from their clean-eating habits. It’s a concoction that’s so delicious, no one—including the kids—will ever know it is made with vegetables!

Servings: 4
Calories: 246

CLICK HERE FOR THE RECIPE!

Chocolate Covered Apple Slices

With apples as a base and nuts providing protein, you won’t feel so guilty about snacking on this treat anytime of the year.

Servings: 4-6 (4 slices)
Calories: 198

CLICK HERE FOR THE RECIPE!

A pep talk from Lynchburg Living’s tried-and-true (and sometimes bearded) food contributor

Anyone calling themselves a Man should be able to cook. No, I’m not talking about grilling a hot dog or microwaving leftovers, but a proper, kitchen-made meal, from scratch. Gone are the days when the kitchen was the realm of women. A modern man should be self-sufficient enough to feed himself without depending on his better half—or on takeout.

The good news for cooking-challenged dudes is that most anyone who can read and follow basic instructions can cook a fully edible meal. Why not make this the day when you step away from the sideline and join the game!

Cooking is not only a skill that will keep you alive and healthy, it will surely also score you some points with the ladies!

The three keys to cooking success:
1. Read the recipe from beginning to end before you start.
2. Make a time plan by counting backwards from the start time of your meal.
3. Measure out all ingredients in separate bowls/cups.

Get great recipes
I’m just going to come out and say it: Most cookbooks are garbage. They may tell fun stories and feature pictures of celebrities, but it’s not unusual that the recipe measurements are off or ingredients are left out altogether. Instead, search online for recipes by Ina Garten and Alton Brown, or get a cookbook from “America’s Test Kitchen” and you will not be disappointed by the outcome.

The truth about knives
Unlike what you’ll hear on an infomercial on late night TV, you seriously don’t need a lot of tools. Instead, use that money to get a good chef’s knife. An 8-inch Victorinox Fibrox will set you back less than $40 but will do the job better than most 15-knife sets that you’ll pay hundreds for.

Pro tip: Don’t fall for the siren song coming from that hand-forged $500 Burlwood and Damascus steel show piece. It might look good in your kitchen, but it won’t make you a better cook.

What about skillets?
You need two basic skillets; one cast iron and one non-stick. Generally speaking, cast iron is your go-to for browning meats, and a great Lodge brand cast iron skillet will only set you back about $35. The second skillet you need is a basic non-stick pan. You use that for fragile things that may stick in cast iron, such as fried eggs or fish. You can even go for the cheapest for about $20.

Pro tip: Replace your non-stick skillet every year or so because they get scratched up and you don’t want pieces of the coating in your food.

Ingredients matter
Splurge on quality ingredients when you can because they taste better and are better for you. Eggs from a local farm have higher nutrient density than factory-farmed eggs. Wild-caught fish from Alaska tastes better than the sewer-farmed stuff from China. And fresh produce from your neighborhood farmers market can’t be beat by the supermarket greens that were picked weeks ago and likely travelled from across the country—or the world!

Pro tip: If you can’t find local produce, explore the frozen veggie section of your supermarket for flavorful, affordable and long-lasting goodness.

Ok, now you know more about cooking than 90 percent of all home cooks, so let’s put your skills to the test with this easy, flavorful and filling Chicken Pot Pie recipe on the following page.

Chicken Pot Pie
SERVINGS: Makes 4 individual pot pies

TIME: Takes about 1h 45 min from start to finish
Special equipment: Four oven-safe ramekins, 12-14 oz each

INGREDIENTS:
3 chicken breasts (should make about 3 cups cooked, cubed)
1 sheet of frozen puff pastry, thawed in fridge overnight
1 egg (for egg-wash)
4 cups of chicken stock
1 stick of unsalted butter (that’s 8 tablespoons)
1 large onion (should make about 1.5 cups, chopped)
3/4 cup of all-purpose flour
1/4 cup heavy cream
3 carrots (should make about 1.5 cups, diced)
1.5 cups frozen peas
1.5 cups pearl onions (not critical but great!)
1 bunch parsley (should make 1/2 cup, chopped)
3 teaspoons kosher salt (Diamond Crystal kosher salt is seriously a magic ingredient!)
1 teaspoon black pepper, freshly ground

INSTRUCTIONS:
Preheat oven to 350 degrees. Place chicken breasts on a baking sheet, smooth side up. Rub with olive oil on both sides and sprinkle with a few pinches of salt and pepper. Cook in the middle of the oven until the internal temp reaches 165 degrees, about 30 minutes. Let cool slightly, then dice into half-inch cubes. Set aside.

In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the flour and stir for about 2 minutes, then add the chicken stock and bring to a simmer. Stir until the stock starts to thicken, then add the salt, pepper, and heavy cream. Add the cubed chicken, carrots, peas, pearl onions and parsley and give everything a good stir to combine. Bring out your four ramekins and fill 90% full with chicken-veg mixture.

Go get your thawed sheet of puff pastry from the fridge. Unfold and place on a slightly floured surface. Using a rolling pin, roll out the dough until the sheet is about 25 percent larger. Cut out four circles, half an inch larger than the top of your ramekins.

In a cup, mix the egg with 1 tablespoon tap water to make an egg wash. Brush the top of each ramekin with the egg wash. Place one dough circle on each ramekin, crimping the edges slightly to seal. Brush the dough with egg wash and cut a few slits in the top to allow steam to escape. Place your pot pies on a baking sheet and cook on middle rack for about an hour or until the top looks golden brown and delicious!

Photos by Ashlee Glen

Adding another unique brewery experience to Central Virginia

There is a new future for a historic landmark in Amherst.

Camp Trapezium, the western outpost of Trapezium Brewing Company in Petersburg, opened up in the renovated Amherst Milling Co. in June, offering small-batch craft beers, brick oven pizzas, wings and salads.

Amherst Milling Co., a mill and farming supply store built in 1890, ceased operations in 2017 and was purchased the following year by the Petersburg-based Waukeshaw Development. The company renovated the mill, farmhouse and land into a haven for family-friendly fun, craft beer and an immersive experience drawing much praise and appreciation from the local community.

“One of the most fun parts about getting [Camp Trapezium] open [was] the number of people who drove past every day for months, well before we were open, and just wanted to pop their heads in and take a look,” said Rachel Jesten, hospitality manager. “Everyone tells us the same thing. They say, ‘Boy, I used to buy my grain here for years. This was our local farm shop… they used to sell everything here.’”

Camp Trapezium’s beer menu currently features award-winning ales brought in from the Petersburg location, but the ultimate goal is for the brewery to also become a producer of its own beers that will incorporate ingredients grown on their farm. According to Jesten, head brewmaster James Frazer’s idea is to use the local flora to influence the fermentation process.

“[Camp Trapezium] is almost the even artsier cousin of [Trapezium Brewing Company],” Jesten said. “So, we are doing a lot of wild fermentation, mixed-culture ales. Basically, anything James Frazer wants to try… This is really a cool playground for that.”

In addition to the brewery and restaurant, the 76-acre property is open for guests to walk around and explore. Featuring a farmhouse that has been renovated into an AirBnb with eight suites, a permaculture farm, live animals roaming around and a water wheel that Waukeshaw hopes to make operational for hydroelectric power production within the next few years, Camp Trapezium is as much a historic site as an eatery.

“We want [Camp Trapezium] to be a really immersive experience,” Jesten said. “We love the idea of people coming down to the area and not just making a day trip out of it but making
a weekend.”

By Christian Weaner | Photos courtesy of Trapezium Brewing Co.

Camp Trapezium
140 Union Hill Rd., Amherst
(434) 381-2635
www.trapeziumbrewing.com/amherst

Marsh Roots Seafood Company bridges the gap between the coast and Central VA with its just-off-the-boat selection

Photos by ASHLEE GLEN

When Oliver Russell left his family’s third-generation shipyard behind in early 2020 to move to Lynchburg, he knew parting with the life he knew along the Carolina coast would be tough.

But as the owner of the thriving Marsh Roots Seafood Company reflects 18 months later: “Sometimes you have to take a leap of faith.”

Getting Hooked on LYH
Oliver’s leap of faith to the Hill City was Claire Lockman, his girlfriend, who had already moved to the area to attend Liberty University College of Osteopathic Medicine. After ten years running the family shipyard and doing charter fishing in Morehead City, N.C., he made the “difficult decision” to relocate.

About six weeks into his new life, Oliver got the sign he needed for his next career: The couple couldn’t find any tuna steaks to make their traditional Valentine’s Day meal at home.

“Within a week, Oliver had formulated this plan to start the company,” Claire said. “He told me, ‘I’m going to the beach to get a load of seafood to sell at the market this Saturday.’”

“I called the market and they were so excited and said, ‘We have been looking for a seafood market for forever,’” Oliver added.

Oliver networked with some of the fisherman he knew near his hometown and made the drive down to pick up his first load. That first weekend, Oliver sold everything he had brought back: 100 pounds of shrimp and 20 pounds of tuna. He sold out the next weekend, too.

Then—the pandemic. The Lynchburg Community Market closed down, and Oliver was left wondering what was next for his brand new venture.

“This is where it turns into story about how great Lynchburg was. Oliver had lived in Lynchburg all of a month, was in business for one week, before we had to take everything online with maybe 100 followers. But people were asking, ‘How can we support you guys?’” Claire said.

“The community really rallied around what we were doing very heavily,” Oliver added.

Marsh Roots Seafood Company continued to gather faithful customers at the Lynchburg Community Market throughout the year and even added an outpost location in Forest, where they sell seafood in the parking lot of T.Y. Realty every Friday.

From the Dock to the Dinner Table
As CEO and founder of Marsh Roots, Oliver puts in a good amount of windshield time to make sure he is stocked for sales in Lynchburg and Forest.

“I drive down every Wednesday and go straight to the marina or to some fish houses I know, from friends and from being in the charting industry,” he said.

Which means customers can find out from Oliver exactly where their seafood came from—and when it was caught.

“I know most of the people I do business with on a first-name basis,” he said. “They will text me and say, ‘Hey I’m going fishing tomorrow. You want anything?’”

He says shrimp, scallops and soft shell crabs are the most popular items they sell to Central Virginia customers. They also have had a lot of success with their pre-made items, such as a shrimp dip, shrimp salad, and crab cakes.

“It’s really cool to share recipes that we would make at home,” he said. “It’s cool to mass produce them so everyone can enjoy.”

Seafood Stereotypes
Aside from simply selling fresh fish, Oliver is also passionate about educating this community about seafood—and addressing some misconceptions, including:

I stay away from seafood because it doesn’t have long shelf life.
Oliver says some customers think they have to eat seafood quickly, which may deter people who buy in bulk and meal plan for the week ahead.

“Ours is so fresh it will last three or four days in the fridge. If you come on Saturday you can still eat it Wednesday,” Oliver explained, adding that while fresh seafood is best, you can always freeze fish or shrimp to enjoy later if your plans change.

My favorite seafood is probably available whenever I want it.
“There is a modern westernized American mentality. ‘Let’s go to Sam’s Club and get a tomato in the middle of winter.’ Same thing with seafood. We are going to have fish available when they are available,” Oliver said.

Offerings will change throughout the year, so customers who want fresh seafood, not farmed, have to learn to eat what’s in season. This is a good thing because it leads to customers trying new things, instead of just sticking with their “favorite” fish.

According to Oliver, our current season (July/August) is the peak time for pretty much everything in the world of seafood—from tuna to mahi to Spanish Mackerel.

Seafood is intimidating; it’s hard to cook!
“We want to make eating seafood less of a scary thing for people who didn’t grow up around it, because it’s so good for you,” said Claire.

Oliver says seafood is actually “super easy” to cook: “Just throw it into the pan and add butter and spices.”

The “hard” part may be that seafood doesn’t need to cook for very long—meaning you can’t put it in a pan and forget about it. Most fish, scallops and shrimp only cook for a few minutes on each side, he explained.

Oliver loves being able to talk to customers one-on-one about how to prepare and cook their seafood. But what he treasures even more than those conversations are the follow-up reports from local home kitchens.

“People are sending us photos all of the time of what they are making,” Claire said. “It’s so neat to know we are making average weeknight meals so much better.”

Oliver and Claire share a couple of their favorite recipes for you to try HERE!

Get Reeled In
Follow Marsh Roots on Facebook and Instagram for updates or better yet, visit their website, marshrootsseafood.com, to sign up for their newsletter to be in-the-know about the latest offerings and deals.

Locations & Hours
Inside the Lynchburg Community Market
Tuesday, Wednesday: 8 a.m. – 2 p.m.
Thursday, Friday: 8 a.m. – 6 p.m.
Saturday: 7 a.m. – 2 p.m.

Forest Outpost at T.Y. Realty Parking Lot
Friday: 3 – 6 p.m.

Fresh Catch Summer Salad with Strawberries
Enjoy summertime on a plate with this refreshing, sweet, and delicious salad!

Ingredients:
Fish
1-2 pounds fileted fish
(our favorites are black bass, speckled trout, or any of the fresh catch from Marsh Roots Seafood)
1/4 cup olive oil
1 ounce Key West Blend Seasoning (available at Marsh Roots Seafood)
2 tablespoons butter
1 lemon slice
Pinch of salt and pepper

Salad
1 bag of spring mix
1 bag of arugula
1 pint strawberries, sliced
4 ounces goat cheese, crumbled
1 cup candied pecans, crushed (optional, can be found in stores)
Sunflower sprouts and your favorite microgreens (optional)

Dressing
2/3 cup olive oil
3 teaspoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 shallot finely diced
Salt and pepper as needed

Method:
Grab your favorite fish filet from your favorite local seafood market (Read: Marsh Roots Seafood Company). Rinse and pat dry—always make sure while patting dry to feel for bones along the spine of the filet and remove if necessary.

Once patted down, coat evenly with Key West seasoning and salt and pepper on both sides. Drizzle with olive oil. Slice butter and lemon. Add butter directly onto the filet and then add lemon slices. Wrap in foil and cook in the oven at 350º for 20-25 minutes or on the grill. You can also pan roast in a cast iron pan on the stove top with a little olive oil to avoid the filet sticking to the pan.

While the fish is cooking, make your dressing by adding the dressing ingredients to a bowl or mason jar. (We always do this in case there is any left over, then just cap and throw it in the fridge. Ready to pour on tomorrow’s salad!) Once added, whisk together well and add salt and pepper to taste. Set aside.

Assemble your salad with your bed of fresh greens, sliced strawberries, goat cheese, and crushed candied pecans. Add the fish filets and pour the dressing.

Cast Iron Seafood Pasta
This coastal twist on the traditional spaghetti night is easy and flavorful!

Ingredients:
Pantry
1 pound linguine or angel hair pasta

Seafood
1 pound shrimp peeled/deveined
Half pound, 10-20 ct. sea scallops
2 tablespoons butter
2 teaspoons minced garlic

Sun-Dried Tomato Pesto
8 ounces sun-dried tomatoes
4 garlic cloves
1/3 cup basil leaves
1/4 cup parsley
1/3 cup grated parmesan
1/4 cup pine nuts
Olive oil as needed
Salt and pepper as needed

Optional
Cherry tomatoes
Spinach
Basil or parsley for garnish

Method:
Bring 1-2 quarts of water to a boil and salt heavily. Add pasta. While the pasta is cooking make your homemade pesto by adding all the pesto ingredients to a food processor and blending. (If you decide to buy store-bought pesto, pour yourself a glass of wine!) Note: the ingredients should reach a smooth consistency from a slow addition of olive oil as they process, and once you see that fine grain you are good to stop blending. Set aside.

Bring your cast iron pan to low heat. Add butter and garlic, and allow butter to melt. Add shrimp and scallops, evenly spaced, wait about 2 minutes then flip each one to cook on the opposite side. Remember: Scallops should turn white and shrimp should turn pink when cooking. As you cook, make sure everything is getting a nice garlic-butter bath. If you are going to add cherry tomatoes now is the time, and allow them to begin softening.

Drain your pasta and set aside.

Once your shrimp and scallops have cooked for about 2-3 minutes on each side, add the pesto and allow to reach a simmer. If you are adding spinach, now is the time—let it begin to soften and wilt in the sauce. Add your pasta to the simmering seafood and pesto in your cast iron and coat thoroughly through the mixture. Leave on low for another 3-5 minutes covered or uncovered.

Serve with fresh basil and grated parmesan. Enjoy!

Variety with a View

COMING RIGHT UP

If you’re looking for an outdoor, family-friendly, and highly customizable dining experience, look no further than The BackYard, a new food court on Route 221 in Forest. Featuring nearly a dozen food trucks with diverse offerings, The BackYard is the perfect spot for casual outdoor dining.

The BackYard is part of Duff Development Group’s Burnbridge Crossing development. The process of breathing new life into the 12-acre development has happened in many stages, and the demolition of Carol’s Place was one of the most important—and bittersweet—of those stages.

“Carol’s Place was a landmark,” says Charles C. “Chip” Duff, Jr., founder of Duff Development Group. “We really wanted it to be there, but the building was in too bad of shape to save it, so we started looking at other ideas for that piece of property.”

After considering opening a farmers market, Duff Development ultimately decided to proceed with an outdoor food court. A highly successful grand opening event on May 1 indicated this was the right decision.

“We’re fortunate to have the right product at the right time,” Duff says. “People are anxious to get out and do things. Food courts are something you’re going to see happening more and more in the future. They allow everyone in a family or group to get what they want but still spend time together.”

The BackYard also boasts something most food courts don’t have: a spectacular view.

“The great thing about the location is that you can look across the road and see a beautiful vista and mountain,” Duff notes. “That property is in a conservation easement and will be there for a long time to come. That view will not change.”

Additionally, select Friday and Saturday nights are designated “Campfire Nights” and feature wood-burning fire pits. Plans for drive-in movies and live music are also in the works.

At the time of writing this article, ten food trucks are confirmed vendors at The BackYard: Papa O’s Dog House, The Pied Piper, Pok-E-Joe’s BBQ, Blue Ribbon Pie Shop, Tacos Al Pastor, JD’s Mobile Café, Cowlicks Homemade Ice Cream, Wings N Things, Corny Kettlers, and Rolled or Bowled. Another truck is in the process of being added to the lineup, and Duff says that there is room for one more. Food truck hours are set by each individual truck

“The group of vendors we have is fantastic,” says Duff. “They all work together to avoid stepping on each other’s toes with their menu offerings. There really is something for everyone.”

Duff also appreciates the community partners who help The BackYard thrive.

“You’ll notice that a variety of businesses have sponsored tabletops and benches to get visibility in the community,” he says.

As COVID-19 restrictions continue to ease and warm weather draws more and more people outside, The BackYard stands to have a flourishing summer season filled with food, family, and fun.

The BackYard
15173 Forest Rd, Forest
thebackyardforestva.com
Follow them on Facebook for upcoming events: @backyardeventsforestva

2021 marks 10 years since our very first Lynchburg Restaurant Week, marking a decade of delicious dishes and great deals at diverse eateries across the region.

Even during the height of the pandemic last year, we kept this beloved community event going strong. Now, as restrictions are slowly lifted and many are returning to in-person dining, we hope you will join us to continue supporting Lynchburg’s thriving restaurant community June 12-19, 2021.

We are thrilled to showcase 13 local restaurants this year, each with its own handcrafted menu specifically for Lynchburg Restaurant Week.

Flip through the following pages to see what’s cooking and start planning out your stops today.