Come Out of Your Shell
Written by: LynchburgLiving • January 1, 2017
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,...
No Knife Necessary
Written by: LynchburgLiving • January 1, 2017
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...
Southern Fried Oysters
Written by: LynchburgLiving • January 1, 2017
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...
Tis the Season to Savor
Written by: Shelley Basinger • November 1, 2016
Enjoy Fun and Festive Drinks at Bean Tree Café Since their grand opening in the up-and-coming Cornerstone community in 2014, Bean Tree...
Quitting Cold Turkey
Written by: Angela Blue • November 1, 2016
Forgo The Typical Holiday Main Dish in Favor of These Tasty Alternatives Stop us if this sounds familiar. Every year around this time, you...
Third Wave Coffee
Written by: Shelley Basinger • November 1, 2016
Local High-Quality Brew, International Awareness Jimmy Thomas is already accomplishing a lot more than most 25 year olds his age. As the...
Winter Wine-derland Recipes
Written by: Suzanne Ramsey • November 1, 2016
Mulled Wine Pictured Above. (Sans Soucy Vineyards) Ingredients 1 bottle Sans Soucy Oak N’ Berry wine 1 quart apple cider 1 cup orange...
Cocoa with a Kick
Written by: Anne Leonard • November 1, 2016
A Spicy Twist on the Typical Hot Chocolate When it’s too late for coffee and not the right time for tea, a steaming cup of hot chocolate...
Brunswick Stew: Georgia claims it, but Virginia owns it!
Written by: Chris Murphy • September 1, 2016
They say imitation is the sincerest form of flattery. If that’s the case then the state of Georgia really likes us here in Virginia....
Guilty Pleasures Tasty Treats to Tempt the Tastebuds
Written by: Chris Murphy • September 1, 2016
Autumn is a time when temperatures cool down, and appetites ramp up. Maybe it’s something primordial in our collective, culinary DNA that...








