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?

With local ingredients, dedicated volunteers and a community mission, Common Grounds Café has a recipe for success.

It’s a few minutes before 8 a.m. on a Friday in mid-March and the kitchen at Common Grounds Café is bustling. Vera Klauck has just dropped off a half-dozen quiches she made—quiche is today’s special—and server Diane Sullivan is chatting up the dishwashers, volunteers from the local Boys & Girls Club.

Mike Buhler arrives with a stack of cardboard boxes, containing an array of muffins and scones from Montana Plains Bakery—a constant on the menu—while Debbe Wombwell puts the quiches in the oven to warm and makes sure there are enough butter pats to go around.

And everyone working at the all-volunteer restaurant, from the kitchen staff to the servers, is hoping the late-winter cold snap doesn’t scare off customers. On a busy day, Wombwell said, 60 or 70 people might drop by Common Grounds for breakfast. They’re hoping for that kind of day.

But before the first cup of Hill City Coffee is poured or the first hefty slice of Klauck’s quiche is ordered, the volunteers gather for what they call “circling.” There in the hallway by the kitchen, they hold hands and, after a moment of silence, ask for God’s blessings as they serve others.
Serving others is what Common Grounds Café is all about. For the past three and a half years, the cafe, a mission of Church of the Covenant, has been serving breakfast on Friday mornings from 8 to 11 a.m.

In addition to the quiche, popular menu items include gluten-free blueberry pancakes, served on the first Friday of each month, and cherry almond oatmeal, made with steel-cut oats, flaxseed, tart cherries and vanilla almond milk, topped with homemade granola, maple syrup and cream.

Whenever possible, organic and local foods are used, including produce from the Lynchburg Community Market. “Originally, it was all vegetarian, but sometimes meat finds its way onto the menu,” Wombwell said. “Vera made quiche with and without bacon last week and they sold equally well.”

Common Grounds operates out of what many locals might know as the Lodge of the Fisherman. The cozy brick structure, located on 40 acres off Boonsboro Road, has for decades been a meeting place for people of all races, ages and faith traditions.

In the 1960s, for example, the Rev. Martin Luther King Jr. visited the Lodge while in town to speak at E.C. Glass High School.

Also, Church of the Covenant’s day camp, Camp Kum-Ba-Yah, has been open to children of all races since its founding in the 1950s.

The idea for Common Grounds originated about five years ago, with Kaye Edwards, wife of a former pastor of Church of the Covenant, David Edwards. “[Kaye] wanted to do something to serve children in the community,” Buhler said, adding that she “sounded the call [and] we met, talked, and the idea percolated up to do a cafe.”

Proceeds from Common Grounds—about $30,000 so far—are donated to nonprofits that help local children, including CASA, Kids’ Haven, Beacon of Hope, the Boys & Girls Club and others. The cafe also funds scholarships at Camp Kum-Ba-Yah.

Unlike a normal restaurant, however, Common Grounds runs on donations. On the chalkboard menu, posted next to each of the day’s culinary offerings, is a suggested donation. Amounts range from $1.95 for coffee, including refills, to $6.75 for the daily special.

Servers deliver a ticket at the end of the meal, but diners are asked to give as they feel led. Wombwell said that routinely results in “30 to 50 percent over our suggested donation, which I think is really cool.”

Cash and checks are accepted, but not credit cards. But, if you do come in with an empty wallet, you don’t have to leave with an empty stomach.

“These guys came in, maybe college-age, and they came with a credit card,” volunteer coordinator and server Linda Burnett Bush recalled.

“I said we didn’t take [credit cards] and they didn’t have cash, so I said, ‘Look, don’t worry about it. Come again sometime and give a little extra. No big deal.’ This has happened a number of times.”

As previously stated, Common Grounds is run by volunteers. According to Wombwell, the demographic for these volunteers is “across the board” and includes men and women, moms, retirees, people from partner organizations such as the Boys & Girls Club, and others.

Wombwell said volunteers from the partner organizations have helped out with more than just dishwashing. They also offer good advice, such as how to use social media to get the word out about the cafe.

“They give us all of this valuable information,” Wombwell said. “It’s just been this neat flow.”

A lot of the volunteers are members of Church of the Covenant, but it’s not a requirement, and there are no rules on how often you must help out. “Volunteers can come once a month or whenever they choose,” Wombwell said, adding, “We would love some more volunteer help.”

Several of the volunteers there on that mid-March Friday—among them Cris Pacho, Susie Joiner and Diane Sullivan—have volunteered at Common Grounds since it first opened.

Pacho, a therapist by trade, said she enjoys serving at Common Grounds because it doesn’t feel like work. “It’s a nice community,” she said. “You never know who’s going to be here. It’s easy, fun, relaxed, and so I keep doing it.”

Joiner, an experienced waitress, said she “always liked waitressing because it’s physical. The customers are loyal, and it’s fun-to-do, hands-on work that makes a difference in the community.”

Sullivan, a retired dental assistant, said she enjoys the “camaraderie [and] hanging out with the ladies here, and that the donations go to kids in the community.”

She added that she “started volunteering because this was [Kaye’s] pet, but now I’ve got a family here on Friday mornings.”

Sullivan’s not the only one who’s found a family of sorts at Common Grounds. Bush tells a story about how her neighbor’s life has changed through friends he’s made at the cafe.

“Three years ago, my next door neighbor’s wife passed away,” Bush said. “He was lonely and I told him about the cafe. He came over and sat down, and Mike [Buhler] sat with him. He started coming regularly and became part of a group.

“He said, in a way, it saved him and gave him something to look forward to in life. We’ve had several [people] like that. You can come by yourself, but if you become a regular you will not eat alone.”

MARK YOUR CALENDAR: JUNE 10-17, 2017

Local. Affordable. Delicious.

These are the words we would use to describe the one-and-only Lynchburg Restaurant Week. When this event first launched in 2012, it was an experiment in creative collaboration—a merger of local restaurateurs, Lynchburg Living and community groups. Since then, and due to the public’s incredible enthusiasm and support, Lynchburg Restaurant Week has grown to be a well-loved entity in the Central Virginia region.

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

Speaking of the food, you have an abundance of choices among the special prix fixe menus. For the more information visit: www.lynchburgrestaurantweek.com.

A Local Guide to Finding the Freshest Produce

Have you ever noticed there are things you were forced to do in childhood that you choose to do with pleasure as an adult? You know, like staying in, going to bed early, and even eating your vegetables? I have always been a fan of veggies, but even I can remember sitting in the dark at my parents’ dining room table until I finished a plate of (Canned! Plain! Cold!) peas I had staunchly refused. The peas and my parents won.

If you have watched any number of food shows or skimmed through one of many food magazines, you know that vegetables can be the main attraction on your plate for breakfast, lunch and dinner. The best part is we aren’t talking about canned peas. Veggies these days are roasted, stuffed, grilled, sautéed and, no matter what, should be absolutely delicious. So good, in fact, that some days you won’t even miss the meat.

You can find some of the best tasting, freshest veggies at some local providers. Here are a few places you will want to check out.

Fresh Start Micros
Do you know Joe Dowdy? You will want to after this article—I promise! A few years ago he started a small greenhouse for vegetables simply to feed to his family. He began with tomatoes, peppers, green beans and lettuce. His plants took off, and they couldn’t eat nearly as fast as the produce was growing, so Joe began to give away all the extras. As he continued to hone his craft, Joe really “fell in love” with microgreens and began to reach out to local restaurants to see if anyone would be interested in purchasing from him. Thus, Fresh Start Micros was born.

“My staple microgreens is the mustard mix. It is a blend of different mustards that bring a spicy note to whatever it’s added to—salads, garnishes, wraps, etc. At peak, I was growing 30 to 40 trays at a time for local restaurants. They are grown indoors in a small indoor greenhouse. This allows the control of the environment much better than an outdoor environment, where they are very prone to diseases,” said Dowdy.

Staff at Isabella’s Italian Trattoria regularly use his microgreens. You’ll also find them occasionally at the Corner at Rivermont.

“I always welcome the opportunity to grow for anyone who asks and will continue to do so,” said Dowdy. “We have traded our outdoor greenhouse for a smaller container garden and continue to educate everyone we can of the benefits of homegrown, locally-grown, and the incredible benefits of microgreens.”

Dowdy is also working to teach his son about micros so that he may continue the business and hopefully expand it one day.

Want to get your hands on these microgreens? Just shoot Dowdy an email at or find him on Facebook. He is excited to share his passion for microgreens with our community. So excited, in fact, he will deliver them to your door!

Email Joe Dowdy at freshstartmicros@gmail.com.

Lynchburg Grows
Lynchburg Grows (LG) is sort of the coolest concept ever. The nonprofit is a seven-acre urban farm “dedicated to providing access to fresh, local, produce for Lynchburg residents, restaurants, and organizations, while also providing onsite vocational training for disabled and
low-income individuals,” according to its website.

LG says a quarter of Lynchburg residents live in a food desert, which is a higher number than any other city in Virginia. They are working hard through community gardens to make vegetables more accessible to everyone, and in a partnership with Live Healthy Lynchburg, they now support a mobile produce van that takes produce to areas around town with the greatest need.

You can support the LG mission and get your hands on their green goodness by signing up for a Veggie Box.

“Our summer Veggie Box is stocked with all the most delicious summer veggies like tomatoes, cucumbers, green beans, lettuce (early summer), peppers, eggplant, onions… We grow everything we can on the farm, but supplement from other farms for things we do not grow like mushrooms, peaches, corn and melons,” said Shelley Blades, executive director. “We also try to highlight local artisans and give our Veggie Box members something unique like tea from Good Karma Tea Company or bread from Lorraine Bakery.”

The Veggie Box season runs from March 22 through December 20. The cost breaks down to $20 a week, and there are several payment options.

“Pick up is every Wednesday at the farm. We like the pickup method better than delivery. We find it gives customers more freedom to choose which items are most appealing to them and personally pick out their vegetables,” said Blades.

But what if I get my veggies and am stumped with what to do with them? I hate to waste food, especially fresh local vegetables. But Blades says they have you covered.

“We send out a weekly newsletter to our customers to let them know what their veggie options are that week. If there is a ‘funky’ vegetable (think colorful carrots or Chinese cabbage) we usually give a little description about that and provide several recipes.

But, regardless of ‘funky’ vegetables, a few recipes are always included,” she said.

Learn more at www.lynchburggrows.org.

Lynchburg Community Market
Located downtown at the corner of 12th and Main streets, the Lynchburg Community Market is a place where you can choose from a plethora of fresh produce all year long. There are rows and rows of dedicated local vendors.

You may find something you have never seen before, and most of these farmers and sellers are excited to share with you easy ways to prepare their produce. I have been fortunate enough to have some very kind vendors help me figure out quantities of items I would need for serving a group at a dinner party, what to serve, how to keep things fresh and how to best prepare the veggies.

More than produce, these days at the market you can find handmade candy, homemade breads, local jams, eggs, meats, goat cheese, coffee and so much more.

From potatoes to squash, spring onions to juicy tomatoes, the market is an excellent choice to get all your local produce (and more!) from friendly farmers at even friendlier prices.

Learn more at lynchburgcommunitymarket.com.

By RACHEL DALTON

At Millie’s Living Café

I love this time of year in Lynchburg because there are promises of spring everywhere. A lot of us tend to cook lighter meals, eat more raw foods, and focus on a healthier diet as summer approaches.

One of my favorite places to eat clean but easily fill up and fuel up is Millie’s Living Café in Wyndhurst, which opened in April 2015. “The inspiration has been the fact that there were little healthy options in Lynchburg. I had always wanted a café within our store (Health Nut Nutrition) and the passing of my mother in 2012 inspired me to go forward and name it after her,” said owner Dave Thomas.

Thomas has always lead a healthy lifestyle. But after spending some time in California, he got a few ideas that he brought back to Lynchburg and incorporated into the Millie’s menu. The plant-based options are endless and delicious, but the top seller and my personal favorite is the dragon bowl.

Thomas describes the dragon bowl as “a superfood smoothie bowl. It includes fresh frozen fruit featuring the superfruit pitaya (aka the dragon fruit), strawberries, banana, almond butter, and plant protein powder blended together and topped with granola and more fresh fruit. It is naturally sweet with no added sugar or other processed ingredients; it is low in calories and super healthy. It is heart healthy, fiber rich and high in antioxidants.”
And so, so tasty.

You can get the same flavorful sweet treat in smoothie form, just ask for the Pitayalicious.

By RACHEL DALTON

A Locally-Focused Meal (with a Side of History)

Some of you may remember the stunning old plantation-style home on Old Forest Road as Grace Restaurant, but these days there is a beautiful new concept taking up residence within the historical Locust Thicket. The Manor House is the brainchild of father-daughter pair Paul Hughes and Sarah Quinn and Chef Partner Jason Arbusto.

The Lady of the Manor
Sarah Quinn has a long impressive resume in the restaurant industry; it’s so extensive we don’t have enough room on this page to include it all. But it’s clear she followed her father’s lead. (His hospitality career spans decades and continents. He even introduced the concept of home delivery pizza to Australia.)

After earning a degree in Business Hospitality Management, Quinn worked for years in restaurants, swanky resorts, private clubs,
and then veered into the world of real estate development. It was about this time that she became a mother in London, England and began considering a change of pace.

Why Lynchburg and Locust Thicket? So how on earth did she get to Lynchburg?
Local realtor Billy Flint can take some of the credit. They met through real estate dealings, and he encouraged Quinn and her family to come to town just to check things out. They did and call that time their “eyes and ears open, mouth shut” period.

“Our main focus was to find a hospitality-orientated project.

We looked at everything including having contracts on several buildings downtown. However, Locust Thicket just kept coming back into view,” Quinn said.
In September 2013, Quinn and her father purchased the property, excited and proud to make the place shine again. They also saved it from possible demolition. Quinn says others interested in the property had plans for creating a townhouse/duplex project.

“The idea of the project was to create a destination for all Lynchburgers and visitors alike to be able to come and enjoy a piece of Lynchburg history whilst enjoying a great meal at a range of food and beverage facilities that offer something for everyone at all price points,” she said.

The Chef
All well and good. But who was going to cook? With the completion of the renovation and rezoning process, it was time to start the search for a partner and chef. After scouring their considerable network, Chef Jason Arbusto actually contacted Quinn.

A Lynchburg native and Virginia Espiscopal School (VES) alumnus, Arbusto went on to graduate from the Culinary Institute of America in New York City. An internship in France followed. From there, he got a copy of the Michelin Guide and decided to knock on doors to see if anyone would “answer.” His number one pick, Alaine Ducasse, not only answered, but invited him to work in several of his restaurants.

Arbusto tells me Locust Thicket reminds him of the first place he worked in France, which was an old mill with its own history and charm. Returning to Lynchburg meant the chance to live closer to his family in Maryland, return to his Virginia roots, and allow him to send his children to his alma mater VES.

The Food
Arbusto refers to his cuisine as “Locally-Focused American.”

And what a thrill it was to hear about his passion to use local providers and seasonal products.

“I love working with local producers, and you can see me at the farmer’s markets in either Forest or Lynchburg every weekend,” said Arbusto.

But his local touch also has an international flair. He spent most of his career in France and Monaco.

“I want to be able to share some of those flavors I discovered,” he said.

Quinn says Arbusto’s Brussels sprouts can turn even the harshest critic into a believer and that his bread pudding is “simply fantastic.” She also raves about his celery fennel salsa. It consists of raw green celery and fennel as a base with fresh lemon zest, preserved lemons and fresh juice as well as green olives and capers with fresh mint.

“When you come and eat here, you can taste the fresh-made bread that has a little char and smokiness on it from the wood fired oven in our backyard or the flavor searing on the cast iron pan or the charcoal flavor off the grill. Flavor is King,” Arbusto said.

The Chef’s Table
I personally had the good fortune of dining at the Chef’s table at The Manor House with some friends.

It was so much fun; very intimate, incredibly memorable and the most unique dining experience I have had in Lynchburg.

“The idea of the ‘Table’ is for the guests to get to experience a one-of-a-kind dining experience, which is prepared and served by Jason himself. Each reservation is sent a culinary questionnaire, which asks questions such as, ‘How adventurous are you when it comes to food?’” said Quinn.

“I love the contact with the guests. It’s great to see them enjoy the food right before me. It’s fun to be able to make a custom-made tasting menu each time,” said Arbusto.

What’s Next?
Quinn, Hughes and Arbusto are excited for their future plans, including a more casual, relaxed dining experience. “We are currently working on a small plates menu for our new upstairs tavern area which will open late January,” said Quinn. “I call this our ‘stop in after work for a drink and a quick bite’ offer.”

They are also working on finalizing plans for outdoor dining areas. Another more casual dining experience called the “Terrace,” featuring flat breads, burgers and pizzas, will be located outside. In addition, the front lawn will be reserved to offer an outdoor dining area for guests of The Manor House. Both these areas will be available this spring.

“No need to drive to Nelson County for that outdoor dining experience anymore.

We will have it right here in Lynchburg!” said Quinn.

Big Picture
The ultimate goal is a lot bigger than an incredible meal or night out with friends. The team wants to turn the Locust Thicket Historical Precinct into a nonprofit governed by a Board of Directors. The restaurant’s revenue would assist in the maintenance and continued restoration of the property.
Arbusto sees a bright future—one that puts Lynchburg on “the Culinary map.”

“Lots of other cities in the South and elsewhere have had their Culinary Renaissance; it’s our time now.”

By RACHEL DALTON

Norwood Morrison is proof that the burden of “what’s for dinner” doesn’t always have to be mom’s responsibility. The husband and father of three has perfected the art of preparing healthy, tasty meals—yes, even on those busy weeknights.

Morrison traces his interest in cooking to his grandmother and a year he spent in Charleston during college. Now, with his demanding schedule as a salesman (oh, and you may know his wife Danner from local TV), he prefers to cook sous vide. If you aren’t familiar with this method, food is put inside a re-closable or vacuum-sealed bag—sous vide is French for “under vacuum.” The bag is submerged in water that is heated to a precise temperature using an immersion circulator (which costs $130 on average, depending on the model.)

Morrison prepares food this way four to five times a week. He says it’s an easy way he and his wife can stick to their Whole 30 diet without sacrificing flavor and variety.

His flaky salmon and creative vegetable sides had our Lynchburg Living crew raving.
Bon Appétit!

Fresh Scottish Salmon on a bed of mint and pea purée with lemon sauce and glazed carrots

by Norwood Morrison

Salmon
2 8-oz salmon filets (The fresher, the better.
I use Blue Marlin Seafood.)
Cook sous vide for 1 hour at 122 degrees.
(If not cooking using sous vide, broil in oven for about 10 minutes for 1″-1 1/4” pieces.)

Mint and Pea Purée
10 oz. bag of frozen peas defrosted
1/4 cup fresh mint
1 clove garlic
1/4 cup grated parmesan
1/2 cup olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Combine all items except olive oil in a blender and mash. With the blender running, drizzle in the olive oil until combined. Refrigerate until needed.

Lemon Sauce
1 tablespoon olive oil
1/2 shallot, finely diced
1 lemon, juiced
1/2 lemon, zested
1 cup chicken stock
1/2 tablespoon chopped fresh mint
Sauté the shallot in olive oil over medium heat for 5-10 minutes until tender and translucent. Add remaining ingredients and keep warm on the stove until needed.

Carrots
Fresh baby carrots
2 tablespoons ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
Combine everything in a Ziploc bag and cook sous vide for 90 minutes at 185 degrees. Remove, and immediately put in a sauté pan and cook until the sauce has reduced to a glaze covering the carrots.