Forgo The Typical Holiday Main Dish in Favor of These Tasty Alternatives

Stop us if this sounds familiar. Every year around this time, you lug home an enormous turkey and spend hours brining it, stuffing it, seasoning it, basting it, roasting it … or deep frying it, for heaven’s sake. Your guests put an obligatory two pieces on their plates because you’ve gone through all that trouble to cook it and carve it. Then they engulf it in gravy because—let’s face it—it’s still dry.

Do we as a society truly enjoy eating turkey? Or do we spend countless hours preparing it for one meal a year simply because it’s tradition?
There are some holiday traditions that, quite frankly, shouldn’t be messed with, but food doesn’t have to be one of them. While turkey, or even ham in some families, is considered the norm at holiday gatherings, there are plenty of tasty alternatives that can impress guests and please palates. Here are three dishes that may inspire you to change things up this year.

Crown Roast of Pork with Cranberry, Apple and Orange Stuffing
Rest assured that when you present this decadent dish, no one’s going to ask, “Where’s the turkey?” Encased with sausage, filled with an extravagant, fruit-forward stuffing and drizzled with an impeccable sauce, this crown roast of pork will be considered the crown jewel of your table.

Ingredients
Pork Roast
10–11-pound pork rib roast—butcher prepared (it’s best to call ahead to order)
2 pounds bulk sausage
Stuffing
(Recipe from Emi’s aunt, Joyce Miller)
1 bag of prepared stuffing mix
1 cup chicken stock
1/2 cup dried cranberries
1 cup Virginia apples (Granny Smith or Honeycrisp), diced
1/2 cup fresh oranges, segmented
Sauce
1/2 dripping of the pork rib roast
1/2 cup all-purpose flour
16 ounces of cold chicken stock

Directions
Preheat oven 375 F.
Spread bulk sausage around the outside of the pork rib roast.
In a baking pan that’s larger than the roast, invert the pork roast so the bones are facing down. Add the scraps to the bottom of the pan alongside the roast to add flavor to your sauce.
Roast for approximately 2 hours, 20 minutes. Check temperature with an instant- read meat thermometer; the center of the roast should reach at least 150 F.
Let pork roast rest for about 30 minutes before serving.
When the pork is almost done, prepare the stuffing. Mix all ingredients together on the stovetop in a pan for about 15 minutes.
To make the sauce, whisk half the drippings from the pork roast with flour until a paste forms. Add chicken stock, and whisk to combine.
Place the stuffing in the center of the pork roast, and drizzle sauce on the pork roast to keep moist.

Recipe created and prepared by Chef Emi Ostrander.

Roasted Acorn Squash with Black Rice and Pecan Filling and Roasted Red Bell Pepper Sauce
This recipe is simple to prepare, yet special and satisfying enough for the main course of a holiday meal. It is most striking prepared with black rice, which contrasts beautifully with the golden flesh of the squash, but use whatever rice you prefer.

Ingredients
Acorn Squash and Filling
2 acorn squash, halved horizontally, stems, seeds and pulp removed
1 tablespoon olive oil
1 medium yellow onion, finely diced
1/8 teaspoon sea salt
2 large cloves garlic, minced
4 ounces fresh sliced mushrooms (any type)
1 teaspoon rubbed sage
1/4 teaspoon fresh thyme leaves
2 cups cooked black rice; allow to remain moist by not evaporating all of the liquid (I prefer to cook the rice in vegetable stock with 3 sprigs of fresh rosemary to infuse flavor)
1 cup toasted pecan halves or pieces + a few additional for garnish
Sea salt and freshly ground black pepper to taste
Roasted Red Bell Pepper Sauce (recipe follows)
Garnishes: fresh rosemary and thyme sprigs and toasted pecan halves
Roasted Red Bell Pepper Sauce
1/2 cup roasted red bell peppers
2 tablespoons dried rosemary
1 large clove garlic
1/4 teaspoon smoked paprika
1/4 teaspoon sherry wine vinegar
Sea salt and freshly ground black pepper to taste

Directions
Preheat oven to 400 degrees.
Cut a thin slice from the bottom of each half of the squash so that it will sit flat. Lightly spray both a metal or ceramic roasting dish and the squash with nonstick spray, and roast for 45 minutes or until tender and lightly caramelized on the top surface. Squash should hold its shape.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
Add onion and salt and sauté, stirring, approximately 2–3 minutes or until tender. Add garlic and sauté another 30 seconds. Stir in mushrooms, and continue sautéing for another 2–3 minutes or until tender. Stir in sage, thyme, rice, pecans, salt and pepper. Taste and adjust seasoning as desired; remove from heat.
When squash has finished roasting, mound one-quarter of the filling into each squash half. If serving immediately, drizzle each half with sauce, allowing some to cascade down the sides, and garnish with rosemary and thyme sprigs, finishing with toasted pecan halves. If not serving immediately, allow squash to cool, cover with foil, and refrigerate. When ready to serve, remove squash from refrigerator about a half hour before placing in oven, then reheat at 350 F, covered, for about 20 minutes or until heated through.

Roasted Red Bell Pepper Sauce
Place all ingredients in the bowl of a food processor and process until smooth. Taste, adjust seasoning, process again, and, if serving immediately, gently warm in a small saucepan over medium heat or in a small bowl in the microwave. If not serving immediately, store in an airtight container, refrigerated. Heat before serving.

Recipe created and prepared by Betsy DiJulio, author of The Blooming Platter Cookbook, a celebration of the seasons, featuring a wide range of accessible and elegant vegan recipes for the home cook. Learn more at TheBloomingPlatter.com.

Rockfish with Cranberry, Sage and Orange Stuffing AND Cranberry Puree
Who says pork is the only other white meat? Give fish a go on your holiday table this year. We used rockfish, but any delicate-flavored white fish will work. And since the flavor is mild, much like turkey, we thought to stuff it with it an aromatic dressing of dried cranberries, fresh sage and orange rind. Sitting in for the typical cranberry sauce is a tangy and tart cranberry puree.

Ingredients
Stuffed Rockfish
4 rockfish fillets
1/2 loaf bread
1/2 cup pecans, chopped
1 medium yellow onion, diced
1/2 bunch fresh parsley, finely chopped, plus more for garnishing
1/2 bunch fresh sage, finely chopped
1/2 bunch fresh thyme, finely chopped, plus more for garnishing
Zest of 1 orange, plus more for garnishing
1/4 cup dried cranberries
Fresh cranberries for garnishing (optional)

Directions
Preheat oven to 350 F.
Butterfly the rockfish fillets, keeping one side connected and ensuring that both sides are even in thickness.
Place bread in a food processor and process into crumbs.
Heat a skillet over medium heat, add pecans, and cook 3–4 minutes or until golden brown, ensuring to toss frequently for even toasting. Remove from heat and set aside.
In a large skillet over medium heat, add olive oil and sauté onion for
3–4 minutes or until translucent. Add the breadcrumbs, chopped herbs, pecans, cranberries and orange zest. Drizzle with olive oil, and season with
salt and pepper to taste.
Spoon one-quarter of the stuffing into each rockfish fillet.
Line a baking tray with foil and parchment paper. Place the rockfish fillets on top. Scatter parsley, orange zest, salt and pepper on top, and drizzle with olive oil. Wrap the fish with the foil and parchment paper and cook for 30 minutes or until fish flakes with a fork.
While the fish is baking, prepare your puree. Empty the frozen fruit juice concentrate into a small saucepan, and bring to a boil over medium to medium-high heat. Reduce and simmer for 10 minutes, stirring occasionally. Remove from heat.
Place cranberries, apple chucks and orange slices into a food processor and blend until smooth. Add fruit juice and pulse all ingredients together.
Pour into a serving dish.
Place the rockfish fillets on individual dishes, and garnish with fresh cranberries and thyme. Serve with cranberry puree.

Recipe created and prepared by Angela Blue, editor-in-chief of Coastal Virginia Magazine and casually creative home chef.

Local High-Quality Brew, International Awareness

Jimmy Thomas is already accomplishing a lot more than most 25 year olds his age. As the owner of the new Third Wave Coffee in Forest, he has a vision for the way we all see our cup of joe—a vision he thought would take him further than 10 minutes from his alma mater.

Thomas was a Global Studies major at Liberty University. He had already developed a love for coffee and that love intensified during trips to China and Rwanda. While visiting China in 2010, he worked at a coffee shop that was also an avenue for missionaries. Thomas decided he wanted that to be his next step. And up until three years ago, he was ready to move there and open up his own shop.

“I’d been there 10 times and had taken Chinese.

Then my health took a turn,” said Thomas. “I went through a long time, about six months or so, going in and out of the hospital. We eventually found out what the disease was and that it was only treatable in the U.S.”

Doctors diagnosed him with autoimmune chronic idiopathic urticaria, or ACIU, and said he would never be able to live in a foreign country. At first, it was hard for Thomas to accept that the life he envisioned wasn’t going to happen.

“During that time, the Lord was working on my heart, getting me to where I needed to be to completely change directions in my life,” said Thomas. “Finally, I had to say to myself…I was doing this for God so the location shouldn’t matter.”

Even during times of sickness, Thomas started working on his next step—opening a specialty coffee shop here in the U.S. He continued to do lots of coffee “research” at home.

“I had a coffee laboratory in my house. I started roasting [coffee beans], first on a small scale,” said Thomas. “I’m really nerdy so I was very
geared towards it. Roasting the same batch over and over again but changing one small variable.”

Then, he drafted a business plan for a high-quality coffee shop in Forest.

“I knew this area needed a shop, a shop of this style,” said Thomas.

His mother and marketing manager, Rhonda Thomas, explains the meaning behind the shop’s name.

“Third Wave is a movement. The first wave of coffee is when coffee came over from Ethiopia. The second wave is coffee as a commodity. The third wave of coffee is taking coffee to the artisanal level. That’s what sets us apart and makes us different,” said Rhonda.

Opening up in late August in the brand new Shoppes at Jefferson Crossing, Third Wave Coffee is already seeing a lot of success for its focus on specialty coffee.

Inside the shop, you’ll notice a few things that you won’t find in Starbucks. A Diedrich Roaster sits in the middle of the room; Thomas uses it to roast fresh coffee on Mondays, Wednesdays and Fridays.

The menu offers your usual selection: drip coffee, latte, Americana, etc. But you’ll also find options for the newly popular cold brew as well as pour overs, a Japanese brewing method that produces coffee that is so rich in flavor, you should be able to detect specific tastes.

“If you go to any other shop in Lynchburg and order a pour over, it’s going to be hand done. Jimmy’s is digital. It’s all computerized and is exact,” said Rhonda. “The customer picks their country of origin, whether it’s Rwanda or Guatemala, and each [coffee] has flavor notes, such as chocolate, lime or cherry. Those flavor notes tell you what the coffee should taste like.”

Some aesthetic touches also impress customers. All drinks are served in glass mugs unless they are to-go. Baristas specialize in “Latte Art,” creating fun images like hearts or trees by using the steamed milk and espresso as a canvas. Photos on the walls educate customers about coffee farmers in other countries.

“So often we think of coffee as a black drink that wakes us up in the morning. But in reality, it’s a farmer’s life, and some of them don’t even get paid enough to feed their families,” said Thomas.

While his dream of opening a coffee shop in China didn’t happen, Thomas has a plan for Third Wave he hopes will make just as much of a global impact. In the coming years, he wants a team from the shop to travel to other countries, such as Nicaragua, and build relationships with the coffee farmers while sharing the Gospel.

By bringing those stories back to Forest, the shop will serve as a place to raise awareness and money for the people who work hard to bring us those coffee beans—giving us the caffeine we take for granted.

“There are so many cultures and connections and hands behind each cup. That just gets forgotten that’s what we want to emphasize,” said Thomas.

By Shelley Basinger

Mulled Wine
Pictured Above. (Sans Soucy Vineyards)

Ingredients
1 bottle Sans Soucy Oak N’ Berry wine
1 quart apple cider
1 cup orange juice
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. orange zest
2 tsp. butter (not margarine)
Cayenne pepper, to taste
1 tsp. ground cinnamon
Handful of cinnamon sticks

Directions
Mix first nine ingredients in a pot or slow cooker and simmer on low one to two hours. DO NOT BOIL. Serve in cups with a cinnamon stick. Enjoy!

Bacon-Wrapped Dates Stuffed with Blue Cheese
(Pairs well with ports, www.allrecipes.com)

Ingredients
1 pound thin-sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese

Directions
Preheat oven to 375 degrees. Slice dates in half and stuff with blue cheese. Wrap a half-slice of bacon around each stuffed date. Secure with toothpick. Arrange dates on rack in baking dish. Bake 30 to 40 minutes, turning halfway, until bacon is crispy.

Whisky Mac
Ingredients
2 shots whisky or bourbon
1 shot ginger wine
Ice

Directions
Mix ingredients, stir, enjoy.

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 is the perfect way to spend the evening when the weather turns cold. But don’t settle for the powder-in-a-pouch stuff you keep in your pantry all year long. Check out this recipe that’s a grown up version of this childhood favorite.

Mexican Hot Chocolate With Peppermint Marshmallow Creme
Yield: 2 Servings
Total Time: 30 Mins
Active Time: 15 Mins

Ingredients
Peppermint
Marshmallow Creme
2 egg whites
1/8 cup sugar
1/8 tsp peppermint extract
Mexican Hot Chocolate
2 cups milk
2 tbsp brown sugar
4 oz bittersweet chocolate, chopped, reserve shavings to garnish
1/8 tsp nutmeg
1/4 tsp cinnamon
dash of cayenne pepper
1/2 tsp vanilla extract

Directions
Make peppermint marshmallow creme. In a stand mixer, add egg whites to the bowl. With a whip attachment, whip on high speed until frothy. Slowly add sugar, and whip until medium peaks form. Lower to medium speed, and add peppermint extract. Increase to high speed, and whip until you have dense, stiff peaks. Set aside in refrigerator.

In a saucepan on medium heat, add milk and brown sugar. Whisk until brown sugar is dissolved. Add remainder of ingredients and whisk until chocolate is completely melted. Allow to simmer for about 6–8 minutes for the spices to steep. Ladle into two mugs, then spoon dollops of marshmallow creme over top. Sprinkle chocolate shavings over top and serve immediately.

Recipe by Anne Leonard

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.

It’s been an on-going debate since the first squirrel was skinned: did the rich, savory, comforting bowl of goodness known as Brunswick stew originate there—or here? Spoiler alert: it was here.

Tradition says that in 1828, while on a hunting expedition with Dr. Creed Haskins and several others, African-American cook “Uncle” Jimmy Matthews concocted a thick, rich stew of squirrel, slow-simmered in a large iron pot with butter, onions, bread and seasonings.

It was a hit, according to legend, and today is open to interpretation and inspiration as ingredients go. Rabbit and squirrel were once the primary components, while today chicken and pork are used. Most Brunswick stews are tomato-based and augment an animal protein with lima beans, corn, potatoes and even okra.

The result is a rich, thick, hearty stew with complex and complementary flavors ranging from savory to sweet to smoky. Make a big pot; the leftovers taste even better as the ingredients mesh and meld and become more unified. Cornbread is the quintessential accompaniment.

Make it at home (my recipe is below), enjoy it at a local restaurant (see “Dishing it Up” on page 97) or celebrate it at the annual Taste of Brunswick Festival (this year on Oct. 8; www.TasteOfBrunswickFestival.com) up the road in Brunswick County.

As for Georgia, the town there put up a display of a big cast iron pot and a plaque saying their stew was first cooked in 1898—some 70 years after Virginia’s first bowl was served. Goober state: claim denied.

Brunswick Stew Recipe

From my cookbook Dishing Up Virginia

CHICKEN INGREDIENTS
1 large (4–5 pound) boiler chicken
1 large onion, unpeeled and quartered
3 carrots, unpeeled and quartered
3 celery stalks, quartered
2 garlic cloves, unpeeled and crushed
1 small bunch fresh Italian parsley
1 bay leaf
1 tablespoon whole black peppercorns
1 teaspoon sea salt

STEW INGREDIENTS
4–6 slices thick-cut bacon, chopped
3 pounds new potatoes, quartered
2 medium onions, chopped
3 tablespoons tomato paste
6 cups crushed tomatoes, stewed or canned
2 cups prepared lima beans
2 cups corn kernels
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon ground red pepper
4 tablespoons butter

METHOD
1. Make the chicken. Place the chicken in a large stockpot and cover with water.
Add the onion, carrots, celery, garlic, parsley, bay leaf, peppercorns and sea salt.
Cover the pot and bring the liquid to a boil, then reduce the heat to a slow boil and cook until the chicken is tender and the meat is falling off the bone, 45 to 90 minutes.

2. Remove the pot from the heat and allow to sit for 10 to 15 minutes. Transfer the chicken to a plate or cutting board to cool; do not discard the broth. Debone the chicken and shred or chop the meat. Strain the broth; cool, and skim off the fat.

3. Make the stew. Cook the bacon, stirring frequently, in a
large stockpot over high heat until cooked. Add 4 cups of the reserved chicken broth to the stockpot. (If you don’t have
4 full cups, use additional chicken or vegetable stock, or water to make up the difference) Add the potatoes and onion, and bring to a boil. Continue boiling until the potatoes begin to soften, about 10 minutes.

4. Stir in the tomato paste. Add the reserved chicken. Reduce to a simmer and add the tomatoes, lima beans, corn, sugar, salt, black pepper and red pepper. Stir well and simmer, uncovered, for about 1 hour, stirring occasionally. Add additional broth or water if needed, but stew should be thick.

5. Remove the stew from the heat. Stir in the butter until it melts and serve immediately.

Yields 8-12 servings

By Patrick Evans-Hylton

Autumn is a time when temperatures cool down, and appetites ramp up.

Maybe it’s something primordial in our collective, culinary DNA that says, “Hey, buddy. Winter’s coming. You can put on a few extra pounds and cover it up with ugly Christmas sweaters.”

Perhaps it’s due to football season, and everyone knows you don’t go tailgating with a salad (unless it’s potato salad!).

Maybe it’s just because they are so darn good, but guilty pleasure dishes are what you eat when you’re not counting calories. They’re also perfect grab-and-go options for tailgating or watching football at home.

We picked these dishes because, well, they are delicious, but also because each one is an example of a classic comfort food or pub grub. Dig in!

THE DISH
Red Neck Nachos Y’all at Benjamin’s

THE DETAILS
Who doesn’t love nachos, that dichotomy of crunchy and gooey goodness? At Benjamin’s the Red Neck Nachos Y’all start with a base of housemade chips and are topped with slow smoked, pulled pork barbecue, melted smoked gouda cheese, and adobo and barbecue sauces.

The plate is garnished with scallions and tobacco onions.

Benjamin’s is at 14900 Forest Rd., Forest. Call (434) 534-6077
or visit www.CowsAndCrabs.com

THE DISH
Black & Tan Onion Rings & Kase Mond at Bräuburgers Craft Burgers & Beer

THE DETAILS
Onion rings are frequently the forgotten side dish, often overlooked for french fries. But don’t overlook the Black & Tan Onion Rings, a stack of stout and lager beer-battered slices of onion served with a side of housemade Bräuburgers’ Sauce for dipping.

Another pick: Käse Mond, cheese-filled breaded wedges, offered up with a side of marinara sauce for dipping.

Bräuburgers is at 14805 Forest Rd., Forest.
Call (434) 525-2727 or visit
www.facebook.com/Brauburgers

THE DISH
Hot Crab Dip & Feta Cheese Dip at Hill City House Grille

THE DETAILS
We love a good dip—the perfect mix of rich creaminess and flavorful additions. At Hill City House Grille, try the Hot Crab Dip, a cheese-based dip filled with crab and served with herb flatbread.

The Feta Cheese Dip also gets our attention: a cream cheese-based dip spiked with feta cheese and sun dried tomatoes.

Hill City House Grille is at 7001 Timberlake Rd., Lynchburg. Call (434) 237-6110 or visit
www.HillCityHouse.com

THE DISH
Potato Skins with Chili at The Neighbors Place

THE DETAILS
We aren’t sure who got the idea to scoop out a potato and gussy up the skins for a spud-tacular side dish, but we’d like to shake their hand. At The Neighbors Place, a platter of six skins comes filled with a mixture of melting cheese and some awesome options: bacon, chili or pulled pork barbecue.

The Neighbors Place is at 104 Paulette Cir., Lynchburg. Call (434) 455-4300
or visit www.TheNeighborsPlace.com

THE DISH
Fries and Dipping Sauce Flight at The Corner at Rivermont

THE DETAILS
We love fries—fluffy, moist potato encased in a crispy exterior. And while we love them just about any way they come, we do love to dip them. But ketchup is so 20th century. At The Corner at Rivermont, there are 16 different dipping sauces, from house ketchup to cocktail sauce, maple bourbon bacon vinaigrette to horseradish ranch and even a secret sauce.

The Corner at Rivermont is at 2496 Rivermont Ave., Lynchburg. Call (434) 219-6035 or visit www.TheCornerAtRivermont.com

THE DISH
Tossed Wings in Traditional Buffalo & Freshly Fried Potato Chips at Shakers

THE DETAILS
Wings are king in the appetizer realm, and while there are many variations, in our book, you can’t beat traditional Buffalo style. But variety is the spice of life, so at Shakers there is also Honey Garlic, Chipotle BBQ and Sweet Thai Chile, all served with ranch or blue cheese dip.

Another favorite snack, potato chips, are served here, freshly fried and tossed in Buffalo seasoning, also with ranch or blue cheese dip.

Shakers is at 3401 Candlers Mountain Rd, Lynchburg. Call (434) 847-7425 or visit www.Shakers.com

THE DISH
Mac and Cheese Balls & Jalapeno Poppers at The Stoney Badger Tavern

THE DETAILS
How does mac and cheese get any better than it already is? How about taking a rich, creamy housemade variety, roll it into two balls, bread them and deep fry them? Want it better still? Your balls are then topped with savory chili and Colby jack cheese. Yum.

A new classic comfort food, Jalapeño Poppers, are also served up ready to pop in your mouth; these spicy jalapeño peppers stuffed with cream cheese are served with a side of ranch.

Stoney Badger Tavern is at 3009 Old Forest Rd., Lynchburg. Call (434) 384-3004
or visit www.StoneyBadgerTavern.com

Photos by Jim Pile

Open Porch steeped in hospitali-tea

Every restaurant has a focus. Not every restaurant’s focus is on tea.

But at Open Porch, which opened earlier this year in Wyndhurst, tea is exactly the focus, specifically microbrewed tea. At this location, the only one in Virginia—two are in Florida—craft tea is the name of the game, as well as southern hospitality. Also served up: a succinct menu of sliders, soup, sweets and breakfast all day.

Terry’s Tea, as it is called, was born from founder Terry Foley’s frustration in finding just the right southern-style tea. A self-professed tea snob, Foley spent six years blending and brewing before he came up with a bold but smooth drink. Folks can grab a glass in-store or take a bag home to brew.

Keep in mind that not all teas are crafted the same since there are three strengths: amber, which is mild; craft, which is bold and the signature quaff; and dark forged, which is heightened in flavor and caffeine.

The tea also comes unsweet, Florida Sweet (a milder sweetness) and Southern Sweet, a full-on sugary drink. A Terry Palmer mixes the tea with fresh-squeezed lemonade.

The name, Open Porch, exudes a homey atmosphere that is extended into welcoming greetings, rocking chairs, board games and an open, airy space. Foley’s son Spenser, who attended Liberty University, runs the local location.

Also on the menu are a number of organic coffees and coffee drinks using high Haitian mountain-grown beans.

Mini-sandwiches—sliders—served hot or cold on potato rolls, tomato basil soup and breakfast items are the savories. Donuts are the featured sweets, coming in cinnamon sugar, powdered, plain, apple cider and chocolate flavors.

Kind of makes you want to grab a seat in one of those rocking chairs and stay a while.

Open Porch is at 1305 Enterprise Dr., Lynchburg. Call 434-319-5985 or visit www.OpenPorchCafe.com

By Patrick Evans-Hylton

The Dahlia serves positivelyperfect pub grub

Since 1947, The Dahlia has been delighting taste buds with a number of comforting dishes, from pub grub and burgers to surf and turf. Literally your grandparent’s restaurant, it isn’t a flash-in-the pan, trendy eatery. It’s authentic.

This fall grab two authentically delicious dishes that are true Virginia comfort foods: a bowl of Brunswick Stew and the Ultimate Cheesy Western burger.

We love the thick, meaty Brunswick Stew (see “Local Flavor” on page 104 for more information), a regional classic, and the local classic Cheesy Western, a thick, delicious charbroiled burger topped with an over easy egg, American cheese and yellow (mustard-based) relish. Yum.

RSVP
The Dahlia
2221 Bedford Ave.,Lynchburg
(434) 846-0601
www.TheDahlia-Lynchburg.com

By Patrick Evans-Hylton

However you say it, this tasty treat is in season now

One of the season’s brightest, juiciest, edible products is tomatoes. Right now is the time to grab some to enjoy in a number of ways, from sliced thick and piled high between two soft pieces of white bread, to chopping for salads, to making cooling, refreshing gazpacho.

Tomatoes have an interesting historical footnote to Lynchburg. Turn back the calendar a few centuries, the fruit (yes, tomatoes are a fruit and not a vegetable) wasn’t brand new to America, but it wasn’t common in the 18th century. Many folks regarded tomatoes suspiciously because the plant was a member of the poisonous nightshade family.

The 1791 Miller-Claytor House in Lynchburg is colloquially called the Tomato House because local legend has it that Thomas Jefferson shocked folks there by eating a tomato to dispel such rumors.

Many folks may be surprised to know the chilled, tomato-based soup, gazpacho, has strong Virginia roots.

In fact, an early recipe called “Gaspacha-Spanish” appeared in Mary Randolph’s The Virginia Housewife cookbook in 1824; she may have heard about the dish from her sister who lived in Spain.

Randolph writes:
“Put some soft biscuit or toasted bread in the bottom of a salad bowl, put in a layer of sliced tomatas with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full, stew some tomatas quite soft, strain the juice. Mix in some mustard and oil, and pour over it: make it two hours before it is eaten.”

Tomato Types
There are many types of tomatoes, from the tiny grape, teardrop and cherry to the big, sliceable beefsteak. Here are a few styles you are likely to find in the area:
• Better Boy: a large, textbook, juicy tomato
• Floramerica: a medium-to-large, bright red tomato
• Heirloom: a catch-all phrase for the many types of non-cultivated tomatoes
• Oxheart: a medium, lumpy, intensely flavored tomato
• Supersweet: a medium, very sweet tomato

Tomato Tips
• This isn’t a beauty contest. Some tomato types, especially heirloom, are not only not pretty; they are pretty ugly.
• Check for ripeness not by looking at color but by smelling the blossom end (opposite the stem end); you should pick robust, tomato notes on the nose.
• Pick tomatoes heavy for their size that are full and not shriveled and without bruises.
• Do not refrigerate tomatoes; keep them stem-side down in a cool, dark place.
• Use tomatoes within a few days of picking.

By Patrick Evans-Hylton

Café Bliss lives up to its 
name with crafty coffee drinks 
and a delightful menu

If I were to have a holiday honoring one of history’s most influential fellas, it would be National Kaldi Day. Who is Kaldi, you ask?
According to folklore, he is an Ethiopian goat herder who, upon investigating why his four-legged friends were prancing about the fields, found they were high on caffeine from eating the cherries from a bush.

That bush? The coffee plant. Those cherries? The fruit in which coffee beans are ensconced in. Connect the dots, and we have a truly blissful concoction that helps us hang on, especially in the mornings.

Find your bliss at Café Bliss, a delightful coffee shop in downtown Lynchburg. There is brewed coffee and enough espresso drinks to make Kaldi and his herd of goats dance in delight. Caramel Latte? Yes, please.

There are also plenty of noshes to enjoy too, like a Milk Chocolate Truffle Pie we recently saw offered from the display case. Other sweets, as well as sandwiches, round out the offerings. Blissful, indeed.

Do you have a favorite dish at a local restaurant? Tell us about it! Email the name of the dish and restaurant and a few words about why you love it to LL’s food editor, Patrick Evans-Hylton at Patrick@LynchburgMag.com

By Patrick Evans-Hylton