Step Up Your Game on Game Day with Upscale Accoutrements and Recipes That Extend Far Beyond Burgers and Brats

It’s that time of year again—the smell of charred meat wafting through the air, the raucous crowds cheering on their favorite team, the temperatures slightly beginning to cool off. Then, as the clock strikes noon, you take a sip of your first socially acceptable day drink to kick off the unofficial start to fall: The parking lot tailgate.

Read on for recipes, tips and more to step up your game this year and take your tailgate over the top.

Spicy House-Smoked BBQ Wings
Recipe by Anne Leonard
There are regular wings, and then there are these wow-inducing wings that are sprinkled with a dry rub, fried, doused in a combination of three sauces, slow-smoked and garnished with toasted sesame seeds and chopped scallions.

Time: About 25 minutes total
Yield: A dozen wings
Ingredients
Dry rub
1 tsp lemon pepper seasoning
1 tsp curry powder
1 tsp smoked paprika
2 tbsp garlic powder
2 tbsp salt
1 tsp pepper
Other materials
Wood chips
Foil
Sealable container
Wings
1/3 cup Peter’s Beach Barbecue Sauce
and Marinade
1/3 cup Tommy Bahama’s Blackberry
Brandy Sauce
1/4 cup A. Smith Bowman Barrel-Aged Bourbon Hot Sauce
1 dozen chicken wings, pat very dry
with paper towels
1/2 cup canola oil for frying
2 tbsp sesame seeds
2 tbsp scallions, chopped

Directions
Mix all ingredients for the dry rub into a small bowl and season both sides of the wings.
In a separate bowl, combine and mix the three sauces. Lightly toast the sesame seeds in a toaster oven for about 2 minutes. Keep a close eye on them since they can burn quickly. Once lightly toasted, remove and set aside. Create a packet of wood chips. Lay out a piece of foil and place a large handful of chips in the center. Fold foil over on each side to seal in chips. Place wood chip packet in the center of the grill and turn on low heat.
Heat the canola oil in a pan on medium high heat until sizzling. Lay seasoned wings in a single layer in the pan (you may have to cook it in two batches). Fry for 3 minutes on each side or until browned and crispy.
Remove fried wings from oil and place in a sealable container. Pour in the sauce, seal the container, and shake to evenly distribute the sauce. Place wings in grill in indirect heat. Allow to grill for 8–10 minutes. Remove from grill, and garnish with sesame seeds and scallions to your liking.
You can also add more sauce on top after grilling if you prefer your wings extra saucy.

Sweet Potato Hummus
Recipe by Anne Leonard
Instead of playing up sweet potatoes’ earthiness with sugar, here, they’re accentuated with the tell-tale ingredients of hummus—tahini, chickpeas and garlic. But to raise the stakes, there’s a smidgen of smoked paprika, a dash of toasted walnuts and a sprinkling of red pepper flakes for that extra bit of heat.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: about 3 cups
Ingredients
1 large sweet potato, cooked and peeled
1/3 cup tahini paste
1/3 cup olive oil
4 cloves garlic, chopped
A generous dash of salt
2 tsp smoked paprika
1 tsp crushed red pepper flakes
1 can of chickpeas, drained and rinsed
A small handful of toasted walnuts
Pita bread, toasted and cut into triangles

Directions
Place all ingredients into a food processor, except for the walnuts and toasted pita bread.
Blend ingredients in processor until smooth and fluffy. You may have to stop and stir hummus with a spatula a few times to even it out. Place sweet potato hummus in a deep-dish bowl of your choosing, and drizzle olive oil as well as a light sprinkle of paprika and pepper flakes over top if you prefer.
Top with toasted walnuts. Serve hummus warm or cold with the toasted pita bread.

Bacon Bleu-Crab Dip
Recipe by Anne Leonard
This voluptuous crab dip boasts all the good stuff: bleu cheese, cream cheese, Chesapeake Bay seasoning and bacon, along with succulent blue crab, for a Virginia-centric dip that’s promised to please.

Total Time: about 1 hour
Yield: 6 servings
Ingredients
1 cup crumbled bleu cheese
2/3 cup cream cheese, softened
3 garlic cloves, minced
Juice of 1/2 lemon
Splash white wine
12 oz. blue crab meat (freshly picked or canned)
2 thick-cut pieces of bacon, diced
1 tbsp Chesapeake Bay Seasoning (or Old Bay),
plus more to garnish
Crackers or toasted baguette slices to serve

Directions
Preheat oven to 350. Mix bleu cheese, cream cheese and minced garlic in a bowl. Add lemon juice, white wine and crabmeat to bowl; then mix well.
In a separate bowl, toss the bacon with the Chesapeake Bay Seasoning. In a frying pan on medium heat, fry bacon until crispy for about 6 minutes, flipping throughout the time. Remove bacon from the pan and blot with paper towels to remove excess oil. Add bacon to crab mixture.
Transfer crab dip to an oven-safe baking dish. Sprinkle Chesapeake Bay Seasoning over top. Bake for 25 minutes until slightly toasted on top. Serve immediately with crackers or toasted baguette slices.

Big Blue Mules
Yield: Approximately 16 drinks
Prep: 1 week for blueberry infused vodka; 2 minutes for mixing

Ingredients
2 pounds fresh blueberries, plus more for garnish
750 ml bottle of vodka
Ginger Beer (Q Drinks Spectacular Ginger Beer is super spicy and not too sweet, just how we like it)
Limes
Ice
Mint leaves for garnish

Directions
A week before game day, make blueberry-infused vodka. Add blueberries and vodka to a large container, and let set at room temperature, out of direct sunlight, until ready to use. Strain and discard blueberries.
In a Mule mug, add ice, and pour in 1 oz. blueberry-infused vodka. Squeeze in the juice of 1/2 lime, and top with ginger beer, Garnish with fresh blueberries, a lime slice and fresh mint.

Brown Sugar & Herb Rubbed Ribs
Recipe by Avenue Foods and Catering

Ingredients
1 tsp pepper flakes
1 tsp garlic powder
1 tsp cumin
1 tsp dry mustard
1 tbsp onion flakes
1 tbsp thyme
1 tbsp rosemary
2 tsp kosher salt
2 tsp coarse ground pepper
2 tsp paprika
2 cups brown sugar

Directions
Mix all ingredients in blender then coat both sides of ribs. Pat the mixture into the ribs. Bake at 250 degrees for at least 4 hours or until meat pulls from bone. You can always bump up the temperature if you need ribs to cook faster.
These can be cooked the day ahead, wrapped in foil and reheated the next day for a tailgate. Reheat at 350 degrees for about 30 minutes then put in a cooler to keep warm until you are ready to serve. Enjoy!

Magnolia Foods Chorizo Black Bean Dip

Ingredients
1 pound ground chorizo, browned
16 oz. cream cheese, softened
8 oz. salsa (any kind)
1 yellow onion, diced
5 cloves garlic, minced
1 can black beans, rinsed
8 oz. shredded cheese, cheddar
or Monterrey Jack
Green onions, finely diced
for garnish

Directions
Sauté diced onions and garlic in olive oil, add cream cheese and cooked chorizo (don’t walk away—keep stirring). Cream cheese should be smooth
and no lumps, add black beans, salsa and cheese. Season with salt and pepper to taste. Transfer to serving dish, top with diced green onions for garnish.
Serve warm with tortilla chips.

Five Ways to Take Your Tailgate Over the Top
by RACHEL DALTON

While everyone seems to have ideas on how to make their tailgate the best, we talked with a few local experts about ways to make your space the place everyone wants to be.

1. Plan ahead. Never was an awesome, monumental tailgate thrown together the night before. No way. An over-the-top tailgate requires precision, attention to detail, and planning. Send invitations (yes, you read that right) about a month ahead of time. Fall is a busy time for everyone so whether it’s a casual text or an Evite, people need to get this date on their calendar.

2. Gather the right equipment. Depending on the menu, there may be a need for some special pieces of equipment at your party. Make sure you’ve assigned who will bring a grill and a portable burner to your tailgate, Cissa Willman from Avenue Foods suggests.
Someone in the group should also provide tents for shade and protection from the elements. Other overlooked items include: fans, extra coolers, large/lidded plastic containers for bringing back used dishes, ice, plates, flatware, cups, aluminum foil, trash bags and bottle or wine openers.

3. Expand your menu. Skip the burgers and hotdogs this year and try Cissa’s suggestion of grilling quesadillas, sausages, pork tenderloin, kabobs, marinated flat iron steaks and custom pizzas.
You don’t have to bring a grill to be creative. Cissa says keep it simple with items that don’t necessarily have to be hot and can be easily transported in on ice. Some of her favorites are seared Ahi tuna, chicken salad, smoked salmon, assorted gourmet sandwiches and oysters.
If you don’t have the time or energy to prep your own spread, Adi McCauley of Magnolia Foods suggests many mouth-watering options from their catering menu such as their black bean & chorizo dip, sandwiches, appetizer platters, potato salad, pasta salad, quinoa, and chopped vegetable salad… you will be able to satisfy the pickiest palate in your crowd! Magnolia will package up any items for easy travel and provide a heat source with disposable chaffing racks, pans and fuel so all you have to do is chow down.
Round out every savory menu with a little sweet. Both Adi and Cissa say bars of any kind travel well; raspberry, lemon, brownies, Derby bars from Magnolia or cookies from Avenue Foods appeal to all ages at your party.

4. Stock a wide variety of drinks. Make sure to have plenty of water on hand. (Tip: freeze bottles the night before so they will stay cold and help keep other items cold.) Also include sparkling water, sodas and juice for your designated drivers, younger tailgaters and those who aren’t imbibing.
For the folks who do like to have a celebratory drink, you can’t go wrong with a great Bloody Mary. May we recommend the Texas Beach Bloody Mary mix made in Richmond and sold at Magnolia foods. One of the only vegan mixes on the market, it pairs well with vodka, ice and a large celery stalk. Another local option is T.C. Trotter’s Moose Mix, sold at Moose’s Café and other local businesses such as Pints O’ Plenty in Forest. It has a kick but is not too spicy, and the best part is this mix never waters down. To take things over the top, offer a Bloody Mary bar with accoutrements such as fresh horseradish, hot sauces, spiced shrimp, olives, pickled veggies and bacon. Mix it up with vodkas too, by offering citrus, spicy or any flavors you think will entertain your family and friends.
Aside from the Bloody Marys, choose an assortment of wine and beer, liquor and mixers. Adi suggests ordering a keg of local beer from Magnolia to add to the fun.

5. Create a game-winning atmosphere. Set the tone for a memorable day by providing a few activities such as a football to throw, corn hole boards, horseshoes and ladder toss.
Large helium balloons at your table are festive and help your friends find you in the crowd. To stand out from the crowd, Cissa tells me they always make sure to have the table decorated in their team colors. “Flowers or candles can fancy it up… flags are great as well!” she says.
Check your team schedules, invite your pals, and reach out to your favorite local Lynchburg caterers to help with the heavy lifting. Tag us in pictures from your over-the-top tailgates this fall with the hashtag #lynchburglivingtailgate.

Go Team!

Spend a day at Smith Mountain Lake’s beloved wineries

There is nothing more relaxing than a sun-filled day at Smith Mountain Lake. Crisp breezes, cool water and boat-side ice cream all evoke a sense of calm to anyone who visits. As the weather cools down, you might be looking for ways to enjoy the lake off the water. Jump in your car (and make sure you have a designated driver), then use this guide as a reference to tour the lake area’s fantastic wineries.

White Rock Vineyard, Winery and Brew Haus
At the northernmost point of Smith Mountain Lake, near Roanoke, is White Rock Vineyard, Winery and Brew Haus. White Rock is the ideal place to visit if you have friends in your group who prefer hops over grapes. An incredibly unique location, the owners at White Rock make wine and brew beer, so visitors will find the best of both worlds—often picking up notes from the wine in the beer and vice versa.

Owners Greg and Michele Bublitz handcraft their wine and beer on-site, extracting the wine from the grapes of their own private vineyard. Those vines create an idyllic backdrop for the rest of the winery. When you visit, you’ll notice picnics propped up across the grounds or couples enjoying a tasting over a perfectly curated cheese board.

Ramulose Ridge Vineyards
Head south and you’ll find Ramulose Ridge Vineyards. Coveted for its wedding and event space, Ramulose is as aesthetically pleasing as its wines are delicious. Visitors who come to Ramulose should plan accordingly: You’ll want to relax here all day.

Owners Jim and Sandi Ramaker first started dreaming up the idea of Ramulose after a weekend getaway to Smith Mountain Lake, and they’ve been inspiring lake visitors ever since.

Just as White Rock offers both wine and beer to visitors, Ramulose offers unique pairings of its own. Each of their wines can be paired with a specific cigar, offered on-site at Ramulose. From full-bodied and strong Green PA Broadleafs paired with white wine to dark and smooth Maduros with red wine, visitors can sit outside and enjoy perfectly-paired smokes and sips.

Brooks Mill Winery
If you’re okay with a little drive, head to Brooks Mill Winery on the southwest side of the lake. Known for its inventive blends that utilize our area’s blackberry and fruit harvests, Brooks Mill Winery is a favorite among those who like to take delicious risks with their wine.

Brooks Mill Winery is the only fruit winery along the lake. For those wondering, “Aren’t grapes fruit?”, there are quite a few differences between traditional grape wine and fruit wine. Typically, fruit wine has a lower alcohol content, with the alcohol by volume (ABV) averaging around 11 percent versus wine’s 13 percent or higher. Fruit wine also tends to be sweeter than traditional grape wines—with the blends’ shape shifting and adopting the flavors of the fruits used to make them.

On-site Brooks Mill grows blackberries, blueberries, pears, apples, peaches and cherries.

Hickory Hill Vineyards
Return to the eastern side of the lake for a final stop before returning to Lynchburg. Hickory Hill Vineyards is Smith Mountain Lake’s oldest vineyard, which has become a staple in the SML and Moneta communities. All grapes are grown, harvested, crafted and bottled right on-site on Hickory Hill’s stunning grounds. However, Hickory Hill does have a working partnership with two other local vineyards, with an agreement to share certain varietals for a better product.

Hickory Hill’s past is rather storied—with tails of hurricanes and hail storms, infectious insects and trial wine blends. But despite some challenges, Hickory Hill has risen above to produce internationally ranked wine.

Visitors can enjoy a relaxing picnic on the grounds with a bottle of their favorite Hickory Hill blend, or they can even find out which is their favorite during a tasting. What’s more, visitors can get a behind-the-scenes glimpse at the art and science behind making Hickory Hill’s award-winning wine.

An Appetizer Worth Sharing at Dish

When I first moved to Lynchburg after 10 years of wining and dining in Richmond, I worried I wouldn’t find the eclectic, quirky restaurants that seem to dot every street corner in my beloved capital city. Then I went to Dish. With varying daily specials, small plates that make sharing fun and a full bar, I knew I had found my spot.

Six years later, I am still bellying up to the bar at Dish at least once a month, and my order always begins with the pimento cheese.

Always.

I have heard of people fighting over secret pimento cheese recipes—this is one I would gladly step into the ring for. I can’t decide if it’s the salty, peppery, house made flat bread naan served alongside or just the heaping creamy sharp cheese mixture, but the whole thing is seriously delicious. Owner and Executive Chef Dave Ellis tells me the recipe is a blend he has worked with over the years, and I can confirm he has certainly perfected it.

When I asked Dave if he does anything else with his pimento cheese other than scoop it up with naan, he made my head spin by suggesting it could be baked with crab for a savory dip, used in a mac and cheese recipe or just piled high between two pieces of bread for a tangy, tasty sandwich. I plan to get a large order to go very soon and give one or two of these ideas a try at home.

Be sure to bring friends as the serving is generous; it also pairs well with their crisp rosé. And save some room because the pimento cheese is just the beginning of what is always a lovely meal at Dish.

The Best in the Business Share Their Stories

Tis the season for all things barbecue! And to get you into the grilling spirit, we caught up with a few of Central Virginia’s pros.
So pour yourself a cold drink and fire up the grill, as you read about how these guys got started and how they create such great tasting ’cue.

Benjamin McGehee
Benjamin’s Great Cows & Crabs

Benjamin McGehee, a Forest native, has been the proud owner of Benjamin’s Great Cows & Crabs in Forest for almost 15 years.
Ben is a self-taught pitmaster—he learned through a lot of experimenting, research, tasting, and trial and error. For his family, preparing high-quality barbecue starts at home.

“We raise purebred Berkshire hogs on our farm in Goode. We use the meat for sausage, country ham and barbecue,” he says. “It is important to me to know where the animals come from and what they’ve been fed their entire lives. This ensures ‘clean’ quality pork.”

Ben has smoked many proteins and vegetables over the years—everything from seafood to wild game. But he personally prefers to barbecue the “tougher” cuts because “it takes an art and science to achieve an enjoyable outcome.”

“I think barbecue has been around since people introduced food to fire. The game constantly is changing as people introduce new flavors and techniques every day,” he explained.

Ben says nowadays people are also using smoked meats and vegetables in every application from tacos and salads to sandwiches and even desserts. And while he has seen a lot of Middle Eastern and Asian flavors introduced recently, Ben says he has also noticed people going back to their roots and keeping things simple.

“Simplicity in preparation techniques, using local ingredients, and not over complicating the process. Low and slow works,” he says.

On The Menu
The menu at Benjamin’s is exciting to peruse each time I visit and it never disappoints. The smoked pork shoulder, smoked angus beef eye of round that is thinly sliced for the French Dip, the Country Ham and the Pork Chops are all popular choices.

If your mouth isn’t already watering, go ahead and dig into one of the many homemade sides. Pick your poison from Cowboy beans, Southern-style creamed corn, smoked greens, coleslaw, house made chips, or smoked Gouda mac-n-cheese.

If you can, and I recommend you do, save room for dessert made fresh daily and from scratch by Ben’s mom, “Mama Sue.” His favorites include the banana pudding, cobblers, pies and homemade ice cream.

Did You Know?
Ben is having another smoker custom made that will allow three times the production to help keep up with the growing demand for BBQ.

RUFUS RUCKER & Josh Read
Fifth & Federal Station

Fifth & Federal Station is the newest barbecue joint in town and is already making a name for itself by offering delicious food, creative cocktails, and a unique atmosphere.

One of the restaurant’s four partners, Josh Read, says he was first introduced to good, slow smoked barbecue about 15 years ago by Rufus Rucker in Amherst.

“I had tried barbecue in the past but none left an impression on me quite like his,” Josh explained.

Rufus is now the restaurant’s head chef and carries out Josh and the other owners’ culinary vision. At their restaurant, barbecue is a form of artistic expression.

“A properly slow smoked piece of meat fresh off the cooker is impossible to replicate in any other culinary form. Good, moist barbecue is an art form that can stand alone without the need to cover its rich slow smoked flavors with toppings and bread,” Josh says.

“It’s authentic—slow cooked, slow smoked. Great barbecue can’t be rushed,” Rufus explains. “A blend of unique spices gives my barbecue a one-of-a-kind flavor and sets it apart from all the others.”

They smoke pork, beef, wings…even their own aged White Vermont cheddar that comes on a Charcuterie Tray. All of their meats smoke anywhere from eight to 15 hours.

“We source our hickory wood locally and are looking into a few local providers for meat,” Josh says.

For those looking to improve their barbecue game, Josh says keep an eye on technology. “There are a lot of new inexpensive smokers and wireless tools that allow temperature controls and other gadgets that send data to your cell phone. They sort of fool proof the barbecue process so that you can turn it on and get a consistent result without watching it constantly,” he explained.

“There are a lot of new injectable flavor enhancing items that come out every year as well.”

On The Menu
The ribs and pulled pork are their most popular items, but the slow cooked beef brisket is starting to catch up. The Combo Platter is Josh’s favorite because it allows you to enjoy all of their meats.

On two recent visits, I had the pulled pork with a side of coleslaw, green beans and hush puppies. The pulled pork was second to none—served with the sauce on the side (AMEN!). The pork was juicy but then had bites of crispy, bacon-like textures throughout. The green beans had a little bit of a kick and the coleslaw was traditional and a nice cool accompaniment to the meal. Not usually a hush puppy kind of girl, I had no problem eating both of the two, dripping with honey, which came with my meal.

For your sweet tooth, the Bourbon Street Beignets with bourbon sauce and house smoked crumbled bacon on top is completely irresistible.

Did You Know?
Fifth & Federal is working on plans to build a stage for live music on their front yard.

Bill Dawson
Pok-E-Joe’s

Since 2011 owner Bill Dawson has been tucked into the Boonsboro Shopping Center serving Texas-style ’cue to guests at the bar, tables, and an outdoor patio.

Bill got his start in the barbecue world about 15 years ago creating all of his own recipes through a lot of trial and error. Then six years ago, he bought the restaurant from a man who trained him in Texas-style barbecue techniques. Since then Bill says he has “never looked back!” And business has been steady, if not booming.

“Barbecue definitely has a growing following of barbecue lovers!” he says.

For those who don’t know the difference, a Texas-style sauce is more tomato based than vinegar based, like you would see in North Carolina, and not as sweet as sauces from Tennessee or Kansas City. Bill says they smoke their meats, particularly beef brisket, which is a Texas favorite, using sweet hickory wood for up to 16 hours.

“What sets us apart is our attention to detail and staying true to our Texas barbecue roots, even though I do make a North Carolina sauce for those in the area that prefer the vinegar-based sauce,” Bill says.

His passion for his final product is evident as he kindly boasts, “We strive to simply have the best hickory smoked meats in Lynchburg. I feel that turning out great smoked meats is an art form and every step of the process affects the taste.”

On The Menu
My first experience eating at Pok-E-Joe’s was the night before Thanksgiving a few years ago. It was an odd night to go out to dinner and nosh on smoked meat, mac and cheese, and hush puppies but it was flavorful and memorable!

They smoke everything—from beef brisket to ribs and occasionally chicken (upon request).

“My favorite at the moment would be our burnt ends. They are smoked brisket, the point removed (it is marbled like a ribeye steak), seasoned once more and smoked for 3 more hours!” Bill explained.

Currently customers are ordering the brisket and pork most regularly. They are also delving deep into the macaroni and cheese, fresh hand cut flat fries, house made coleslaw, and hushpuppies.

When you finish up your sweet tea and brisket, the homemade banana pudding is the perfect finish to the meal.

Did You Know?
Pok-E-Joe’s has a food truck that can be found at Food Truck Thursdays and other local events around town.

One on One with Tuffy Stone
Let me introduce you to our favorite Lynchburg-bred BBQ celebrity in one sentence, straight from his website: “Tuffy Stone is a classically-trained French chef, television personality, and accomplished pitmaster who can be considered the most successful guy on the competitive barbecue circuit over the last few years.” He even has a new book coming out next spring.

Wow! Not to mention, he is incredibly nice and took the time to answer a few burning questions I had about cooking on the grill.

Rachel Dalton: First things first, do we need to have an expensive grill?
Tuffy Stone: It is not necessary to have an expensive grill to cook great food, because there are some well-made grills that do not cost a lot of money.

RD: So what does matter when buying a grill?
TS: What does matter is that you learn how to cook on your grill or cooker. If buying a gas grill, I recommend choosing one that has more than one burner and more than one gas control knob, so that you can cook using the two-zone method. This is where you have a hot zone and a cooler zone. This is great method for cooking meats that require a long time to cook to tender, such as a brisket or ribs. You can place the meat on the hot zone to sear or brown, and then move to the cooler side and continue to cook until tender with less worry of scorching. This is done on a gas grill by turning one burner on and cutting off the other. On a charcoal grill, you set it up two-zone by placing hot coals on half of the bottom and no coals on the other half.

When deciding on which grill or cooker to buy, you should take into consideration how much meat you will want to cook and pick one that has the capacity to handle that quantity.

RD: But what is your preference?
TS: I prefer to cook with charcoal and wood, not only because of the flavors I get but also because I enjoy the process. If you don’t want to tend a fire with your grill or cooker, then a gas grill or a pellet cooker might be a better choice for you and may cost a bit more.

My daily grill at home is the Primo Ceramic Grill and is very versatile, so I can grill and cook low and slow.

RD: Do you have any go-to marinades we can make at home for specific proteins?
TS: Marinades, mops, brines, and sprays are all great ways to add both flavor and moisture to meats when cooking on a grill or cooker. I really like to add moisture to meats like ribs, brisket or pork shoulder because they take so many hours to cook and applying a mop or spray helps the texture of the outside of the meat. A high-quality apple juice is what I often spray on my meats while they are cooking. Brines are a great way to bring flavor deep inside the meat and are flavored liquids that you soak your meat in. Brines contain salt so it is important to understand how long to soak your meat and how your other seasonings will work with your brine, so that you don’t create a product that is too salty.

RD: What do we need to remember with marinades?
TS: Many contain some type of oil like olive oil and some type of acid like red wine vinegar or lemon juice. Herbs and spices will also be a part of a marinade and with these mixed together provide a nice complementary flavor to meats, seafood and vegetables when marinated for a period of time and grilled. I am a big fan of soy sauce-based marinades, but watch carefully on the grill because they can burn if they are too hot for too long. One of my favorites is equal parts of soy sauce and Mirin (Sweet Rice Wine) with lots of chopped fresh garlic and black peppercorns.

RD: Oh! Thank you for sharing that! What about a dry rub?
TS: Dry rubs are pretty common for barbecue recipes and I often put dry rubs on pork shoulders, pork ribs, briskets and chicken. A key consideration for using rubs on meat is how long in advance of cooking do we apply [them]. Most rubs contain salt and given enough time, salt will cure meat. I want a rub to be on a meat long enough to develop a good flavor without curing the meat. Typically I let a rub sit on ribs for one hour before cooking and with big cuts of meat like a brisket or a pork shoulder, I season the night before cooking or seven to eight hours.

RD: Got it. When would you use a marinade versus a dry rub?
TS: I usually only marinate meats that don’t take a lot of time to cook on the grill. So steaks, chops, fish and chicken are great choices for a marinade.

RD: What are some things we can barbecue at home that aren’t “conventional”?
TS: I just finished a cookbook, which comes out next spring, and it includes grilled vegetables, seafood, game, pork, beef and poultry. I have a great grilled corn recipe and the char from the fire adds a nice touch. The most interesting thing we grilled for the book was probably grapes as part of a salad. They taste really good!

RD: Grilled grapes! They sound amazing! Can you share with us any other tricks of the trade?
TS: The “Texas Crutch” is a huge trick to making better barbecue. Once a meat like a brisket has cooked long enough to have a beautiful mahogany brown color with great smoke flavor, but is still not tender, you wrap the meat in aluminum foil or butcher paper and then return to the cooker, and continue to cook until done.

I usually cook a brisket or a pork shoulder for 4 hours on my cooker at 275 degrees and then wrap and cook until tender. This technique will help prevent over smoking and help produce a more moist product. This is great for better ribs as well. Two hours unwrapped at 275 degrees and two hours wrapped for large spare ribs.

RD: I am definitely trying this! Is there anything else you want our home BBQers to know about you or barbecue in general?
TS: I really could go on for days!

Take any stereotypes you have about financial service industry professionals and throw them out the window as we introduce you to this issue’s Local Flavor.

Mike Sharrett works in Lynchburg and enjoys spending time with his wife and one-year-old son. When he’s not in front of his desk, he’s in front of the oven or grill—perfecting “Viking Style” meals that center around savory cuts of meat from beef ribs to pork tenderloin and beyond. (And when he’s not cooking, Mike lives life to the fullest as a licensed race car driver, high performance driving instructor, and competitive firearms shooter.)

Mike began experimenting with cooking and marinating at 16 years old when his parents went to the beach and he stayed home. After ruining all of his mother’s Teflon pans trying to cook steaks, he started to figure things out. Fast forward to now: Mike has a YouTube channel called “Cook Like Mike” so he can share his recipes with the world. (He also is a self-proclaimed “oversharer” of food photos on Facebook.)

His advice to you? For starters: “You can’t skimp on steak quality.” Mike says anything less than USDA Prime…isn’t worth your time. But more importantly, he reminds us all: “Life’s too short to eat bad food so sometimes you have to make it yourself.”
Take this lesson to heart and try out his dish today!

Reverse Sear Tenderloin

with Montreal Seasoning Roasted Potatoes and Sautéed Green Beans

Steak
1. Ideally, let your steak sit out so it can come to room temperature.
2. Preheat your oven to 250°. (Anything above 275° and the meat will sweat all your seasoning off.)
3. Liberally season both sides with sea and mineral salts. (I prefer Red Hawaiian, Pink Himalayan, and Mayan.)
4. Crack fresh pepper on both sides then pat the steaks so your “rub” doesn’t fall off.
5. Place steak on a wire rack with a cookie sheet below.
6. Insert a thermometer so you can monitor the temperature.
7. Bake in oven to desired internal temperature. (I prefer 115° for tenderloin and 120° for ribeyes.)
8. Remove from oven and let the steak rest on a plate for 15-20 minutes. You can’t skip this part!
9. While resting, bring a cast iron pan up to medium heat or turn a grill on high.
10. Once the 15-20 minutes has passed, place your steak on the pan or grill for one minute per side to sear the outside.

Potatoes
Peel Russet potatoes and cut into cubes. Toss in a bowl with olive oil and Montreal seasoning. Pour into a pan and cook while your steak is cooking. After the steak is removed turn the oven up to 375° and finish baking potatoes until lightly golden brown.

Green Beans
Wash beans and cut off the stems. During the resting period of the steak, place green beans in a skillet on medium heat with olive oil. As the oil gets hot, crack fresh pepper and sea salt over the beans (add crushed red pepper if desired). Sauté until crispy and cooked.

Serve & Enjoy!

Fresh, Fast and Fulfilling Veggies Take Center Stage

Originally from sunny California, Vince and Vanessa Gomez have been living in Lynchburg for over a decade. During this time, they noticed a void in healthy, fast casual options around town. This observation led to them to open The Leaf Creative Salads, a healthy and surprisingly fresh spin on fast food with fruits and vegetables as the main attraction. (They even wish their space in Cornerstone could have allowed for a drive-through window.)

Salads are the specialty at Leaf and Vanessa tells me the reason is simple. She says not only are they are a good way to work a couple of servings of fruits and vegetables into your meal, have many health benefits, and help you cut calories—they also just taste good and are fun to eat.

In a Leaf salad, you get a little bit of everything, including healthy fats like nuts, avocados and fresh proteins. Vanessa sources some of her ingredients locally and buys organic as much as possible. Plus, half of the salad dressings are made in house, specifically the vinaigrettes.

On a recent visit, I loaded up my organic greens with roasted sweet potatoes, sunflower seeds, feta and grilled chicken, all of it topped with the house-made lemon vinaigrette. Everything was delicious. (And I was excited to learn the sweet potatoes are here to stay as Vanessa says they are her husband’s favorite.) You can find just about anything you can think of to top your salads. And if you don’t see what you want, just ask—Vanessa will likely have it for you on your next visit.

Since they opened in February, the most popular menu items are the Fiesta Salad, the Popeye wrap, and the chicken salad sandwich, but customers love the experience of creating their own salad or wrap like I did. And while this is just the first location for Leaf, the couple hopes to expand as long as Lynchburg embraces this healthy and fast option.

The Leaf Creative Salads
112 Cornerstone St., Lynchburg, VA 24502
(434) 534-3119
Find them on Facebook

Hearty, filling, comforting—Samantha Moroz’s savory recipes are what you would call “good for the soul.”

However, the Lynchburg wife, mother of two and adjunct professor is the first to tell you her deep dark secret—she had no clue how to cook until she got married about 10 years ago. But after saying “I do,” she rolled up her sleeves and started following the recipes of well-known cooks. Her mother was one of them, along with big names such as Ina Garten and Martha Stewart. From there, Moroz branched out by blending recipes, then later added her own tweaks and combinations to create the perfect dishes.

Her soups, chili, pastas, and homemade pizza and bread not only impress her family and close friends but also larger groups about once a month. And her desserts, such as a warm cookie skillet with vanilla ice cream, will make your mouth water.

We love Samantha because she is a perfect example of how there is a hidden chef inside all of us—all it takes is a little inspiration and a lot of practice!

Chicken Prosciutto Alfredo

Ingredients:
1/4 cup finely chopped onion
2 cloves minced garlic
2 tablespoons butter
2 cups heavy cream
1-1/2 cups parmesan cheese
1 tablespoon fresh parsley, chopped
4 pieces deli prosciutto, sliced or torn apart into pieces
1 pound chicken breast,
cubed into 1/2” pieces
1 pound pasta
(fettucine, shells, penne)

DIRECTIONS:
Cook pasta according to package directions (add a tablespoon of salt to your water to add flavor to the noodles); drain.

In a saucepan, sauté the garlic in butter. Add heavy cream and bring to a boil; boil for one minute. Add cheese and stir until melted, then add fresh parsley.

In another pan, sauté the onions in butter. Add the cubed chicken to the onions. When almost finished cooking, add the prosciutto. Combine the pasta, cheese sauce and chicken together, serve and enjoy!

Lemon Asparagus

Ingredients:
Bunch of asparagus, ends cut off
Olive oil (or butter)
Salt and pepper
Parmesan cheese
Lemon, cut in half

DIRECTIONS:
Arrange asparagus in a baking dish or on a cookie sheet, dot the asparagus with butter (or drizzle with olive oil), sprinkle with salt and
pepper and toss to coat. Squeeze half of a lemon all over the asparagus.

(Cut the remainder of the lemon in slices if desired and layer the slices on top of the asparagus.) Bake for 10 minutes at 425, sprinkle with parmesan cheese and roast for 3-5 minutes longer.

Dutch Oven Bread

Ingredients:
6 cups all-purpose flour
1/2 teaspoon instant or active-dry yeast
2 1/2 teaspoons salt
2 2/3 cups of water

DIRECTIONS:
In a large bowl, combine the flour, yeast and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the covered dough rest overnight (12-18 hours) on the counter at room temperature. When the risen dough is bubbly, it is ready.

Lightly flour your hands and a work surface. Place dough on the floured surface, cover with a kitchen towel, and let the dough rise again for about two hours, until it has doubled in size. (It will be a big blob.)

After about 1-1/2 hours, preheat oven to 425-450 degrees. Line the Dutch Oven (or a 6-8 quart heavy covered pot) with parchment paper.

Place the covered Dutch Oven in the oven to heat up. When the dough has fully risen, carefully remove pot from oven using oven mitts. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up.

Cover and bake for 45 minutes. Uncover and continue baking about 5-10 more minutes, until the top is golden brown.

Remove the bread from the pot and let it cool completely on a wirerack before slicing.

Spice Up Your Summer with Cajun Crawfish at Perky’s Restaurant

By RACHEL DALTON

Together with his mother, Gay Perkins, Greg Toren owns Perky’s Restaurant on Route 29 in Altavista. Greg tells me people come from all over to enjoy Perky’s family atmosphere and tasty food but quite often for one dish specifically—the crawfish! Crawfish or crayfish (or mudbug if you prefer) are freshwater crustaceans that taste like a combination of lobster and shrimp.

Listed as an appetizer or an entrée that comes with a salad and two sides (I’m partial to the twice baked potato when available), the Cajun Crawfish is served in a Cajun sauce alongside a spicy cocktail sauce. When all the crawfish tails are gone, Greg says his customers love to
soak up the leftover juices with their French bread.

His mother and her husband “Perky,” who passed away in 2011, decided to add crawfish to the menu when they transitioned the restaurant from a hotdog and hamburger joint to the cozy steak and seafood establishment it is today.

“One reason I think people love Perky’s so much is for the consistency! 90 percent of the time the same server waits on you, the same people prepare their meal, and they see the same friendly faces throughout the restaurant,” said Greg.

The Cajun Crawfish alone are worth the short drive from Lynchburg. And no matter if you’re a first timer or a regular, everyone is treated like part of the Perky’s family at this truly special restaurant.

Perky’s Restaurant
802 Wards Rd, Altavista, VA 24517
(434) 369-9908
www.perkys-restaurant.net

The Best Eats and Drinks ALONG the Brew Ridge Trail

Living in Lynchburg fortunately puts us in very close proximity to the Brew Ridge Trail. You know—that beautiful stretch of country road that happens to be dotted with some of the country’s (yes, the country’s) best breweries and restaurants? And every year, new destinations are popping up, including a distillery and cidery. This summer, set aside some time and spend a beautiful warm day navigating your way down the mountain, enjoying every sip and bite.

11 a.m.
I grabbed a group of friends (and a designated driver), and we left Lynchburg on a gorgeous sunny Saturday. We decided to start our day further than any of us had been—Starr Hill Brewery in Crozet, which is actually north of I-64. It was full of friendly people both working and hanging out. Dogs are welcome on the patio, there is loads of merchandise for sale if you need a new t-shirt, and the windows were open providing ample fresh air and sunlight. After a sampler of mostly stouts (my favorite), we headed back to Route 151 and what was supposed to be our original starting point, Blue Mountain Brewery in Afton.

1 p.m.
You’re most likely familiar with Blue Mountain beers such as the Classic Lager, Full Nelson or maybe the summer beer Rockfish Wheat. Most in my crowd chose a pint of the Kölsch 151, a German-style ale that’s clean and crisp. There is a lively outdoor seating area or an open, relaxed space if you choose to be inside. The staff couldn’t be more eager to educate you, pour you a flight, or serve up one of their signature pizzas.

The pizza dough at Blue Mountain is rolled by hand, the crust served thin with hints of herbs, olive oil and honey. It is as good as it sounds. Give the veggie with goat cheese, caramelized onions, squash, pesto, roasted mushrooms and mozzarella a try or you may find yourself leaning over another popular pie “The Local Sausage,” made with sausage from Double H Farms in Nelson County. It pairs nicely with the Chocolate and Coffee Dark Hallow Stout.

2 p.m.
Finish your pizza and pint and hop in the car for a quick ride. Prepare to switch gears as you enter Silverback Distillery. The tasting room is on the smaller side but it adds to the fun to be elbow to elbow with strangers who soon become friends. The knowledgeable staff educated us about their liquors and made helpful suggestions. I had a Smoked Old Fashioned with Honey Rye, white oak smoked glass, maple syrup and angostura bitters. It was hands down one of the best cocktails I have ever had. I bought a bottle of the Honey Rye and a bottle of the award-winning Strange Monkey gin. Others enjoyed variations on the Moscow Mule with apple cider or cranberry juice. Before you leave, make sure to take a photo with the life size Silverback gorilla at the entrance. It’s sort of a rite of passage and always a great take away.

3 p.m.
After our photo op, we headed west to Wild Wolf Brewing Company. The grounds and facilities are reason enough to travel to Nellysford and check this place out. There is a lot to see, a full menu to enjoy and great people watching. Unfortunately on our visit, there were so many people that there were no clean glasses for us to try the beer, but we will definitely be back. (If that isn’t a good sign that people love their beer, I don’t know what is.)

3:30 p.m.
Keep winding west and stumble upon my favorite stop on the trail, Bold Rock Cidery. Park and walk up to the tasting room, abuzz with families and friends enjoying food and cider. You will love the charming, rustic barn feel if you sit inside. The setting outside is dotted with fire pits, rolling pastures, a trickling stream and cows casually grazing nearby.

There are many ciders to choose from—I choose pear (released in 2014) on this particular day and the bubbles and icy crispness are reminiscent of champagne. We don’t get to relax here as long as we would like as we have one last stop on our tour.

4:30 p.m.
We load up a final time and head to Devils Backbone Brewing Company. My son and I came here with our families three or four times in his first six months of life. That’s one of the most unifying and attractive factors about each of these spots. They aren’t just for boozing (but certainly you can). There are crackling fires, delicious food, outdoor games, music, friendly people, a comfortable atmosphere and plenty more for people of all ages and interests.

Everyone in my group knows what they like at DBB.

My husband’s favorite is the Vienna Lager—our refrigerator is never without a six-pack of this particular beer. Although I like the food everywhere along the trail, the food here knocks my socks off each time. Maybe it’s the soft and chewy Bavarian pretzel with beer cheese, the full racks of juicy ribs or the Virginia Sausage Platter—there is literally something for everyone.

And when pulling into the parking lot you can’t miss the construction going on at Devils Backbone as last year they were acquired by Anheuser-Busch. There seems to be a lot of exciting changes happening around the property that is such a fantastic place, run by deserving people who really love and know their beer.

No matter where you start or end or which breweries you enjoy, I am confident you will find a common thread on your trip: experts with a love of beer or spirits and a dedication to what they do, serving locals and travelers alike who have come together to enjoy and share in a unique and delicious experience.

Cheers!

Sip and Savor Safely!

Consider Making Brew Ridge Tours Your DD

If you’re ready to plan your own 151 trip and want someone else do the work and the driving, I recommend Josh Pratt of Brew Ridge Tours. He is a true professional and ready to take your crowd up the mountain.

“Brew Ridge Tours is the first and only Lynchburg-based brewery tour. Our goal is to make sure you have a great day, stress free, brew-full, and then get you back to the Burg safe and satisfied,” says Josh.

To book your trip simply go to their website, www.brewridgetours.com, select the date and tour, pay, and you’re good to go! You can book months in advance so go ahead and plan a tour for fall when the leaves are starting to change. You will have it to look forward to all summer long.

Brew Ridge Tours conveniently has two locations for departures. One in Forest at Fiesta Tapatia on Route 221 and one in Lynchburg behind The Water Dog on Jefferson Street in Public Parking Lot M.

“Tours can be to one location and up to three and ranging in time from four to eight hours. We offer tours as simple as transportation only to all-inclusive with lunch or dinner, private tastings, VIP tours and SWAG. We also provide private tours for special events like birthday parties, bachelorette/bachelor, wedding parties, etc. We are a full-service touring company and offer tours to wineries and distilleries as well,” explains Josh.

Once booked, all guests need to do is remember their ID, pack a cooler, and bring a camera; they encourage taking lots of photos!

Altus Chocolate Offers a New Cacao-Inspired Menu

The aroma that instantly awakens your senses when opening the door to Altus Chocolate is reason enough to step inside, but the mouth-watering chocolates, elevated food menu and cozy atmosphere are why you should pull up a chair and stay for a while.

The downtown Lynchburg chocolate venture is a dream turned reality for married couple Mary and Carl Matice. In 2012, they started selling Cao Artisan Chocolates at the Lynchburg Community Market and at a Bedford coffee shop. They moved to their current downtown location in 2013 and decided to change the name to Altus Chocolate last year. Now, they are cooking up more than just absolutely delicious chocolate in the two-level, European-inspired space.

“In creating a chocolate lounge, it has been a main focus to eventually be able to serve wine with the chocolates. In Virginia, this requires a menu. In enjoying all things cacao, we eventually wanted to show savory uses for cacao,” Mary tells me.

The time has come for Altus Chocolate.

She says, “We have really enjoyed finding savory combinations for our cacao. We wanted to create meal items that fit our lounge culture. Items easily shared in a group. Items that awaken the senses for an entirely new cacao experience.”

Altus has the strictest standards with both chocolate and the new menu items, which include two salads, a charcuterie plate and a cheese plate.

Purity, excellence and transparency are the words they live by, and they see this message through with powerful flavors and quality ingredients. The Matices recently received their license to sell wine and hope their guests can enjoy a glass with their treats by the time this issue comes out.

“Our goal is to be a truly decadent chocolate lounge to sit and savor cacao with others in a myriad of ways with a myriad of pairings,” Mary explains. “We envision a night of laughter with friends and loved ones with a nibble of cheese, a stellar glass of wine, and a bit of chocolate melting delightfully on the palate.”

The new Altus Chocolate menu is available all business hours, which includes both lunch and dinner.

Not in the mood for chocolate? Altus also has delicious gelato, a lengthy tea menu, smoothies and local coffee. It’s definitely worth it to stop in to taste the new menu and pick up a variety box of the handcrafted truffles. May I suggest the Madagascar Vanilla, the Fleur de Sel Salted Caramel or the Strawberry Balsamic just to get you started?