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.

Start the New Year with a New View of Oysters

You either love them or hate them. There is not much gray area when it comes to oysters, except maybe when it comes to their outer shell. It has been said, “He was a bold man who ate the first oyster.” But these days, with all the varying ways to prepare and serve them, almost anyone can find a way to enjoy oysters. Still not sure? To convince you of what you’re missing, we visited a few of the best oyster spots in town to get some advice. >>

Millstone Tea Room
Chef Partner Jared Srsic of Millstone Tea Room gave me the scoop on when and why to eat oysters. “The old crusty fisherman’s rule of thumb was to eat oysters in the ‘R’ months for two reasons: lack of proper refrigeration in the old days and the fact that oysters spawn in the warmer waters of summer. Spawning oysters won’t hurt you, but they don’t taste great, kind of milky and languid. It is for those reasons that many people shy away from oysters in the summer months,” he said. “But the modern chef’s access to cold water oysters from around the world and super reliable refrigeration helps in alleviating most guests’ fears of the summer oyster. Stick with the grilled and fried ones during the summer if you’re unsure.”

There is only one rule that Chef Jared tends to follow in his kitchen—keep it simple. “Garlic butter, mignonette, salt and pepper, cornmeal crust or bacon-laced scalded milk are about the only things that should touch a great Virginia oyster. I remind my cooks that the shell oyster is alive and should remain alive when it is stored. We scrub each religiously upon arrival; store them cup-side down and blanketed with a damp towel in our produce refrigerator closest to the fan. When they shuck them, we evaluate appearance, texture and aroma. If they don’t pass these tests, they are promptly discarded.”

Our favorite dish on the menu at Millstone has to be the fried oysters with deviled egg dressing that they have proudly been serving since 2007. Chef Jared had a similar dish in Charleston years ago, thankfully was able to recreate it, and it’s been a staple ever since. The best way to wash them down? He swears by a cheap pale ale or the best French champagne!

The Main St. Eatery and Catering Co.
We asked Chef Urs Gabathuler, proprietor of The Main St. Eatery and Catering Co., if oysters are a popular dish at his intimate restaurant. He tells us “yes, indeed” for the sophisticated clientele they tend to service. He sources his from the Chesapeake Bay and North Carolina. Chef Urs tells me raw oysters should have their own juice within the shell, called liquor, and warns us the biggest mistake when preparing oysters is to overcook!
If you are an oyster neophyte, Main St. Eatery will provide you with the most variety of preparations.

You must go soon as Chef tells us their special oyster menu is seasonal and only available from November through February.

Of the many dishes, the Oysters Imperial Au Gratin with Crabmeat Imperial seems like the easiest choice. Served fresh and hot, these babies are the perfect introduction into the wide world of oysters.

Chef Urs tells me his customers often enjoy drink pairing suggestions from his staff. He would recommend a fine dry Pinot Grigio, Chardonnay or a flute of champagne with any of his oyster dishes.

The Water Dog
If you have not been to The Water Dog (TWD) yet, you’re one of the few. The tap house and oyster bar has quickly become a Lynchburg favorite and the “go to” in town for raw oysters. Owner Dave Henderson wants you to think of TWD as an extension of your home where the oysters are shucked fresh to order, the menu is almost entirely scratch made, and the craft beer flows endlessly. While the menu boasts many decadent grilled cheese options, snacks, salads and desserts (homemade cookies!), the raw oyster is the star of this show.

A self-proclaimed “oysterhead,” Dave has been eating oysters for as long as he can remember. He brings this passion to TWD, and there is evidence of it everywhere. “I think oysters are the purest expression of the sea, outside the sea itself. They can be briny, light, sometimes slightly metallic. They can remind you of the sea and its mesmerizing, rolling waves. The foam and bubbles clinging to sand as the ocean creeps back leaving only your footprints as evidence that you were ever there. The romantic in me yearns for that feeling, and I know by eating a raw oyster in the half shell—naked and only soaking in its own liquor—that I can be back on that beach in seconds.”

How can you not love this guy?
We asked Dave how someone new to the intimidating raw oyster can ease into them, and he joked, “Raw and down the hatch!” Not convinced? He tells us, “Lynchburg’s cherished astronaut and frequent visitor, Leland Melvin, loves them fried. That’s probably the best way one could ease into them without diving right into raws.”

If you need a little liquid courage, TWD also serves up a great Oyster Shooter. “The best way to experience the Oyster Shooter is to have it with just a touch of our house-made Bloody Mary mix and a little Silverback Distillery Vodka from just up the road in Afton, Virginia. Some people like it from a shot glass, but I prefer it straight out of the half-shell. Whatever you do, make sure you capture all of the salty oyster liquor!” Not in to the shooter but want to enjoy a drink with your raw oysters? Dave promises a bottle of buttery white wine will pair effortlessly with oysters and is fun to share with friends, which is what TWD is all about.

The Water Dog showcases Chesapeake oysters. They most often serve Rappahannock River (Topping, Va., Lower Bay, Western Shore), Stingray (James River, Tidewater), Tom’s Cove (Chincoteague, Va., Seaside), and Chesapeake (Ship John, NJ, Upper Bay, Eastern Shore). Dave tells me they “also feature fan favorites such as Blue Points from Long Island, NY, or Cooks Cove from P.E.I. in Canada.”

Chef Liz Roberg serves them up with an optional Spicy Mignonette that she generously shared with us! And Dave says hair of the dog secret is to
use the Spicy Mignonette as the hot sauce in your Bloody Mary at brunch—now we know!

By Rachel Dalton

Try the Tender Filet and Crab Cake at Shoemakers American Grille

While it’s easy to get a thrill from the shiny new hot spots popping up along Lynchburg’s Bluffwalk, there is something to be said for the timeless appeal of a local favorite that can be relied on for its classic dishes and elegant ambiance. Since 2007, Shoemakers American Grille has been serving up the finest steaks, freshest seafood and tempting desserts to Lynchburg residents and beyond.

Go all out and order one of the most popular dishes on the menu, the filet and crab cake. On a recent visit, the Midwestern beef is prepared to perfection—medium rare.

It’s so tender there is no use for the accompanying steak knife. The delicate crab is Maryland Blue, and the cake is seared with a panko crust. General Manager Jen Reilly suggests this luscious combo would be perfectly paired with a glass (or two?) of BR Cohn Pinot Noir or Trefethen Cabernet.

If you have a sweet tooth and a little more room, Jen tells me the Chocolate Blackout Cake “is the richest, most decadent chocolate cake” she has ever had. It is the perfect way to finish your meal. If you’re not in the mood for chocolate, she recommends the cheesecake. Executive Chef Roger Murphy is from New York and promises, “It is wonderfully authentic!”

By Rachel Dalton

We are excited to kick off a new spin on the Local Flavor section of Lynchburg Living. Each issue, we will put local dishes and their creators in the spotlight. It’s a chance to give them some kudos while giving you some fresh, attainable ideas for your kitchen.

Lisa Woodroof is the proud mother of a “super-kindergartener” and wife to a “local Lynchburg-ian.” In her previous life, she owned a restaurant on the Rappahannock River and a catering business in Northern Virginia. These days, you will find Lisa working as a proposal manager by day but chef extraordinaire come dinnertime.

Lisa writes a fabulous food blog called Bourbon in the Kitchen (www.bourboninthekitchen.com) and is published in the book A Taste of Virginia History.

She warns when you try one of her recipes, you may never be the same!

10 Steps to Perfectly Fried Oysters, Every Time

Ingredients:
1 quart of Virginia Oysters
8 cups of flour or House of Autry
Seafood Breader
1 cup of panko bread crumbs
1/4 cup of Old Bay, Chesapeake Seasoning or Cajun Seasoning
2 tablespoons of sea salt

2 tablespoons of course ground black pepper
Pinch of Cayenne (Optional if you like spicy)
6 large eggs
1 lemon
50-60 ounces of cooking oil
Cocktail sauce
Tartar sauce

DIRECTIONS:
Step 1: Pour the quart of oysters into a strainer and drain for five minutes (do not rinse oysters).

Step 2: Pull out a large platter and prepare the southern seasoned breader by combining the House of Autry Seafood Breader, panko, Old Bay seasoning, sea salt, black pepper and cayenne.

Fork together the ingredients.

Step 3: Beat your six eggs and place nearby the breader platter.

Step 4: Place your drained oysters into your egg mix (if you have small eggs, you may need to add more eggs). Oysters should be well submersed. Lightly move around your oysters in the eggs to ensure they are coated well.

Step 5: Grab a pair of kitchen tongs, and place your oysters in that mixed southern seasoned breader one at a time. Using a fork, make sure each oyster is coated (not drenched in thick breader but coated). Move those tasty oysters to a clean large platter (I put parchment paper down on the platter first). Once all oysters are breaded, place this platter in your freezer for 5-8 mins just before frying.

Step 6: Fire up the deep fryer or get a deep cooking pan and add enough oil where you have approximately 1.5-2 inches of standing oil. If you are doing this on your stove, remember that your oil should be somewhere between 360 to 375 degrees for frying. Medium to high temperature will get you there on the stove top.

Step 7: Pull out your cocktail sauce. Do yourself a favor and kick up the recipe: add a pinch of cayenne, Old Bay, black pepper and a smidgen of horseradish. Squeeze a lemon slice too. Tartar sauce: add a pinch of cayenne, Old Bay, black pepper, squeeze a lemon slice, and toss in fresh parsley.

Step 8: Drop a test oyster into your pan/fryer to confirm your oil is good to go. If your oil isn’t hot enough, your oysters will be soggy. If it’s too hot, you will burn them. Bring over each oyster individually allowing enough space in the pan between each oyster for frying.

Step 9: Place cooked oysters on a large platter (I like to drain the oil by placing paper towels down on the platter). But immediately pinch sea salt over while the oysters are hot. (This is an important tip).

Step 10: Have someone pour your favorite beverage and serve these hot and amazing oysters, with a pinch of sea salt and that Old Bay on top. Don’t forget to scoot over the kicked-up cocktail and tartar too.

By Lisa Woodroof

Enjoy Fun and Festive Drinks at Bean Tree Café

Since their grand opening in the up-and-coming Cornerstone community in 2014, Bean Tree Café has catered to a steady stream of customers. A big proof of their success? In September, the coffee shop moved to a location just down the street that is three times larger.

Each season (winter, fall, spring, summer) features its own lineup of specialty drinks. I loved getting a chance to sip on the Peppermint Mocha (the espresso, chocolate and mint flavors had me wondering if I had all of my Christmas shopping finished!). And the Gingerbread Latte is another Bean Tree favorite during the holiday season, topped with lots of whipped cream and crushed cookies (right). Enjoy both drinks around a fire pit that’s outside the coffee shop; they are also prepared if you want to make s’mores!

Even better than a caffeinated drink that doubles as a dessert—Bean Tree serves locally-roasted coffee and espresso from Rosetta Coffee Company located on Kemper Street. Supporting local businesses should make you feel all warm inside too!

Bean Tree Café
105 Cornerstone Street
Suite 106, Lynchburg
(434) 534-3210
www.thebeantreecafe.com
www.facebook.com/mybeantreecafe

By Shelley Basinger
Photos by Jim Pile