Squared Biscuit Co.’s Cutting-Edge Take on a Breakfast Staple

By: Emily Mook | Photos By: Ashlee Glen

For many of us, the pastimes and projects we pursued during the height of the COVID-19 pandemic proved to be provisional, but for some, these pursuits took root and blossomed into long-term, life-changing ventures. Jacob Laverty, founder and owner of Squared Biscuit Co., falls into the latter camp, and as a result, Lynchburg’s breakfast (and brunch) game is stronger than ever.

“I always knew that I wanted to own a restaurant with a simple concept that focuses on the ingredients,” Laverty said. “During COVID, I started randomly making buttermilk biscuits and refining how to make them. I studied classic and modern recipes to help come up with the biscuit recipe that we use today. Once I started getting the recipe honed in, I thought that I could try my chance with the [Downtown Lynchburg Association’s] Launch LYH program and see what could come from it.”

Laverty entered and ultimately left the 2023 program and promised himself that he would reenter in 2024; he did so, secured a grant, and opened Squared Biscuit Co. on Fifth Street on June 20, 2025.
Since opening, the restaurant has already become a downtown fixture known and sought after for its signature-shaped take on a breakfast staple: the square biscuit. In addition to its aesthetic appeal, the square biscuit reduces waste.

“The main advantage of the square biscuit is that it produces less waste than the standard round biscuit,” noted Laverty. “While it doesn’t fully eliminate the waste, we use whatever excess we have to create some pre-meal bites for our customers.”

Squared Biscuit Co. also prides itself on fresh, high-quality, and largely in-house-made ingredients and on efficiency. Biscuits are made fresh daily and without lard or liquid shortenings, and everything—even the pickles featured on their Nashville Hot Fried Chicken Biscuit—is made in-house (except for the hash browns). As Laverty puts it, the restaurant is “not a fast-food place, but we make quality food quickly.”

Specialty menu offerings include the aforementioned Nashville Hot (Laverty’s personal favorite due to its “balance of flavors, the heat, and the homage to Nashville”), Pimento Cheese and Hill City Hot Honey Fried Chicken Biscuit, Chipotle Onion Bacon Jam Biscuit, Smashed Sausage Biscuit, Biscuits and Sausage Gravy, and the Croque Madame, a decadent biscuit featuring ham and cheese smothered in a creamy béchamel sauce and topped with a sunny-side up egg and chives. Biscuits composed of various combinations of the classic ingredients—including ham, sausage, bacon, egg, and cheese—are also available, as are a variety of sauces, sides, and drinks.

Community is the cornerstone of Laverty’s business model. As such, he strives for a “simple, yet elevated” approach and vibe and offers a “variety of sandwiches and various pricing tiers.” He also has several plans in the works that will undoubtedly strengthen that community connection even more.
“Squared always has our community in mind first,”

Laverty remarked. “We know that downtown is a food desert, which is why we plan to add a grocery section in the future to help combat this need. We are also getting ready to launch our website, which will allow people to put in bulk orders with at least 24 hours’ notice, and we have a few dinner events up our sleeve that we will be announcing soon.”

As these developments take shape and Squared continues to grow and evolve, Squared Biscuit Co. will continue to serve its customers with a square meal and a comfortable and welcoming space to simply be.

“I’ve always loved the large city style of restaurants that are inconspicuous on the outside, but filled with delicious foods and great people,” said Laverty. “Squared is a place to bring friends or somewhere to just unwind and catch your breath.”

As the heat of the summer finally starts to burn off and the leaves begin to turn, it’s the perfect time to indulge in cozy, comforting flavors. Whether you’re hosting a family gathering, planning a cozy get-together with friends, or simply seeking a relaxing drink for yourself, this fall-inspired mocktail is the ideal way to embrace the season’s best flavors. Featuring the rich, sweet notes of apple cider, the warmth of cinnamon, and a touch of clove, this drink will have you feeling the fall magic in every sip.

Apple Cinnamon Spice Mocktail

Ingredients:
3 cups apple cider (preferably fresh-pressed and local!)
1 cinnamon stick
3-4 whole cloves
1 tablespoon local honey
Juice of half a lemon
Sparkling water or club soda (for a fizzy touch)
Ice cubes
Apple slices, fresh rosemary sprigs and cinnamon sticks (for garnish)

Directions:
1. In a small saucepan, combine the apple cider, cinnamon stick, and cloves. Heat over medium-low heat, allowing it to simmer gently for about 10-15 minutes. This will allow the spices to infuse the
cider with rich, warming flavors. Stir occasionally.

2. Once the cider is infused with the spices, remove it from the heat and strain out the cinnamon stick and cloves. If desired, stir in honey or maple syrup to sweeten the cider. Let it cool to room temperature or refrigerate for a quicker chill.

3. Once cooled, pour the spiced cider into a glass filled with ice. Add a squeeze of lemon juice to brighten up the flavor.

4. For a fizzy twist, top the drink with sparkling water or club soda, giving it a refreshing effervescence that elevates the autumn spices.

5. Garnish with a slice of apple, rosemary and a cinnamon stick for that extra seasonal flair.

Serve chilled for a refreshing, fall-inspired mocktail.

Serving Suggestions:
Large Gatherings: To make this mocktail in bulk, simply scale the recipe and keep a pitcher of the spiced cider base on hand. Guests can pour their own and top it off with sparkling water as desired. You can prepare a big batch ahead of time, and simply add ice and fizzy water when it’s time to serve.

Family-Friendly Version:
This recipe is great for families. The sweetness of the apple cider combined with the warm spices makes it appealing to kids and adults alike. Feel free to reduce the amount of honey or syrup for a less sweet option.

Tips for Customizing Your Mocktail:
Add More Spice: If you prefer a spicier kick, consider adding a few more cloves, star anise or even a dash of ground ginger to the mix.

Make It a Hot Drink:
For those cooler evenings, enjoy this as a warm beverage by skipping the sparkling water and serving it straight from the pot.

Flavor Variations:
Swap out apple cider for pear cider for a twist, or use a splash of cranberry juice for a more festive fall look.

A Trend in Nutrient-Dense Animal-Based Foods

Few trends have gained as much traction in recent years as the return to nutrient-dense animal-based foods. Once staples in many traditional diets, bone broth, organ meats, and the nose-to-tail philosophy are making a strong comeback in kitchens across the country. With a focus on sustainability, flavor, and nourishment, these foods are now at the forefront of a new wave of eating that emphasizes whole-body health.

Bone Broth:The Healing Power in a Bowl

Bone broth, a deeply nourishing liquid made by simmering bones, cartilage, and connective tissue, has long been lauded for its therapeutic properties. In recent years, it has become a go-to superfood, popular for its ability to support joint health, boost the immune system, and promote glowing skin. The slow-cooking process extracts collagen, gelatin, and minerals from the bones, offering a rich source of glycine, proline, and amino acids—compounds essential for healthy bones, skin, and tissue repair.

As more people seek alternatives to processed foods, bone broth’s return is driven by its whole-food appeal. Unlike synthetic supplements, bone broth offers a natural, bioavailable way to replenish the body’s nutrients, making it especially appealing to those seeking to improve digestion, support detoxification, and bolster immunity.

For many, bone broth is a nostalgic reminder of home-cooked meals, passed down through generations.
But for the modern cook, it’s a versatile addition to everything from soups and stews to smoothies and sauces. The trend is clear: bone broth is no longer just a health trend; it’s becoming a pantry staple.

Organ Meats: A Forgotten Superfood

Once relegated to offbeat menus or considered “acquired tastes,” organ meats are now seeing a resurgence in popularity. High in iron, zinc, and B vitamins, organ meats such as liver, heart, and kidneys are some of the most nutrient-dense foods you can consume. These cuts pack a punch when it comes to vitamins and minerals, often far surpassing the nutritional profile of more commonly consumed muscle meats.

For centuries, organ meats were considered vital to human health. In fact, many early cultures prized organ meats over muscle meat for their superior nutrient content. Yet, as consumer preferences shifted toward leaner cuts, organ meats slowly fell out of favor. Now, with growing awareness around food waste, sustainability, and health, more people are embracing these cuts as part of a nose-to-tail approach to eating.

Nose-to-tail eating encourages utilizing every part of the animal—ensuring that nothing goes to waste while maximizing the nutritional benefits of all parts. By consuming organ meats, individuals can tap into a wealth of nutrients that are often absent from a typical diet, from vitamin A in liver to coenzyme Q10 in heart.

For those hesitant to dive straight into organ meats, many chefs are creatively incorporating them into dishes where their flavor is subtle yet nutrient-dense. Whether in sausages, pâté, or even ground into burgers, organ meats are finding new life in modern recipes.

The Nose-to-Tail Approach: Redefining Sustainable Eating

The nose-to-tail philosophy is more than just a culinary trend—it’s a movement toward sustainable eating that prioritizes minimizing food waste while maximizing the nutritional benefits of every part of the animal. This approach not only makes use of the full animal but also provides a more cost-effective way to eat healthfully.

As awareness of the environmental impact of industrial meat production grows, many consumers are seeking ways to make their diets more sustainable. Eating nose-to-tail helps to reduce waste, supports local farmers, and ensures that every part of the animal is used in ways that respect its full nutritional value. This sustainable approach is particularly relevant in a time when mindful consumption is at the forefront of many food conversations.

By embracing nose-to-tail eating, individuals are helping to bring back a traditional approach to food that honors both the animal and the earth. In doing so, they’re rediscovering the way our ancestors once ate: with reverence, balance, and a deep connection to the food on their plates.

As the trend toward nutrient-dense, whole-animal foods continues to rise, it’s clear that bone broth, organ meats, and nose-to-tail eating are here to stay. Whether you’re looking to boost your immune system, improve digestion, or simply eat more sustainably, these traditional foods are making their way back into modern diets with good reason. By embracing the full potential of every part of the animal, we can nourish our bodies, reduce food waste, and reconnect with the ancestral roots of our culinary practices.

Pouring chicken bone broth from a ladle into a vintage plate, with fresh vegetables in the background

Homemade Chicken Bone Broth

Ingredients:
Leftover chicken bones (from a rotisserie chicken, roasted chicken, or chicken carcass)
1 onion, quartered (no need to peel)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, smashed
2-3 sprigs fresh thyme
(or 1 teaspoon dried thyme)
2-3 bay leaves
1 tablespoon apple cider vinegar
(helps extract minerals from the bones)
10 cups cold water
Salt and pepper, to taste

Directions:
1. Place your leftover chicken bones in a large stockpot or slow cooker. If you have any leftover skin, cartilage, or wings, add them as well—everything is good for the broth!

2. Add the onion, carrots, celery, garlic, thyme, and bay leaves to the pot. (Editor’s Note: I often will store vegetable scraps—think carrot peels, onion ends, celery leaves—in a bag in the freezer and toss them into my bone broth. It’s a great way to use up scraps!)

3. Pour in the cold water, ensuring that the bones and vegetables are covered. Add the apple cider vinegar and let it sit for about 30 minutes before heating. This helps draw out the minerals from the bones.

4. If using a stockpot, bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, for 4-6 hours. For a slow cooker, cook on low for 8-12 hours. During the simmering process, skim off any foam or impurities that rise to the surface.

5. After simmering, strain the broth through a fine mesh strainer or cheesecloth into a large bowl or another pot. Discard the solids (or compost them if desired).

6. Taste the broth and add salt and pepper as needed. Let it cool, then transfer it to jars or containers for storage. The broth can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

This homemade bone broth is perfect for sipping on its own, adding to soups, or using in cooking for added depth of flavor. It’s a cost-effective way to make the most out of your leftover chicken, while also providing a nourishing base for your meals. Enjoy!

Cool, Creamy, Fruity, and Fun—these No-Bake Desserts are Perfect for Summer’s Hottest Days

Photos By: Ashlee Glen

When the summer sun is in full force and you’re itching to spend the day outside, you want easy desserts that you can pop into the freezer in the morning so they’ll be ready and waiting after your day of adventures in the sun. That’s where these refreshing, no-bake sweets come in. From creamy frozen banana bites to fruit-packed popsicles and chilled tiramisu in a jar, these easy recipes are bursting with flavor and perfect for making memories on porches, patios, or poolside. Even better? Most come together in minutes and require just a few ingredients—letting you spend more time enjoying summer and less time in the kitchen.

No-Churn Strawberry Basil Ice Cream (Photo Above)

This surprisingly simple recipe brings together fresh strawberries and basil for a flavor that’s both creamy and herbaceous. No ice cream maker required.

Ingredients:
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
2 tsp vanilla extract
1 1/2 cups fresh strawberries, chopped
2 tbsp fresh basil, finely chopped

Directions:
1. In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form.
2. In a separate bowl, stir together the condensed milk, vanilla, chopped strawberries, and basil.
3. Gently fold the whipped cream into the strawberry mixture until fully combined.
4. Pour into a loaf pan or freezer-safe container and smooth the top.
5. Freeze for at least 6 hours or overnight. Scoop and enjoy!

Strawberry Shortcake Yogurt Bark

Think of this as a frozen twist on your favorite summertime dessert, with creamy Greek yogurt, fresh berries, and a sweet crunch.

Ingredients:
2 cups plain Greek yogurt
1–2 tbsp honey or maple syrup (to taste)
1 cup fresh strawberries, chopped
1 graham cracker sheet, crumbled
2 tbsp freeze-dried strawberries (optional, for added crunch)

Directions:
1. Line a baking sheet with parchment paper.
2. Stir honey or maple syrup into the yogurt and spread the mixture evenly across the pan.
3. Top with chopped strawberries, crumbled graham crackers,
and freeze-dried strawberries if using.
4. Freeze for 3–4 hours, or until firm.
5. Break into pieces and store in an airtight container in the freezer.

Chocolate Peanut Butter Banana Bites

These frozen banana bites are sweet, salty, and satisfying. Keep a batch in your freezer for an easy treat anytime.

Ingredients:
2 bananas, sliced into 1/4-inch rounds
1 1/2 cups creamy peanut butter
(natural peanut butter may be too oily for this)
2 cups chocolate chips
Flaky sea salt (optional)

Directions:
1. Place peanut butter in a microwave-safe bowl and melt for 30 seconds so the
peanut butter is pourable.
2. In the bottom of a silicone mini-muffin sheet, or in a mini-muffin sheet sprayed
with non-stick spray, spoon the melted peanut butter evenly into each cup.
3. Place a slice of banana in each muffin cup, on top of the peanut butter.
4. Melt the chocolate chips in a bowl for one minute, stirring halfway through
(you may need longer depending on your microwave).
5. Spoon the melted chocolate on top of the banana slices.
6. Place the pan in the freezer to chill for an hour or two.
7. Garnish with flaky sea salt before eating, if desired.

Frozen Tiramisu Jars

Repurpose your old jam jars into portable desserts with these no-bake tiramisu cups—a great make-ahead option for entertaining.

Ingredients:
2/3 cup heavy whipping cream, chilled
3 tsp powdered sugar
1 tsp vanilla extract
1/3 cup strong brewed coffee or espresso, cooled
1/3 cup Kahlúa
20 vanilla wafer cookies (or chocolate, if you prefer)
2 oz semi sweet chocolate, for grating

Directions:
1. Whip cream until soft peaks form. Add the sugar and vanilla and continue whipping until it is firm.
2. Mix together the espresso or coffee with the Kahlúa, set aside.
3. In the bottom of a jar or small dessert bowl, layer one wafer cookie. Spoon 2 tsp of the espresso mixture on top. Grate a layer of chocolate over the cookie and then top with whipped cream. Add another cookie and continue layering until you have five layers, ending with whipped cream and a final sprinkling of chocolate.
4. Cover and refrigerate for 4–6 hours before serving chilled.

Homemade Fruit Popsicles – 3 Ways

Bursting with natural flavor and no added dyes, these popsicles are made
with just a few ingredients. Perfect for little ones—or your inner child.

Strawberry Popsicles

Ingredients:
1 lb fresh strawberries, hulled
1/4 cup honey
1 tbsp lemon juice
1/3 cup water

Directions:
Blend all ingredients until smooth.
Pour into popsicle molds and freeze for at least 6 hours.

Orange Cream Popsicles

Ingredients:
1 1/2 cups orange juice
1/2 cup Greek yogurt
2–3 tbsp honey or maple syrup
1 tsp vanilla extract

Directions:
Whisk all ingredients together until smooth. Pour into molds and freeze overnight.

Zesty Lime Popsicles

Ingredients:
1 cup freshly squeezed lime juice (about 8–10 limes)
1/2 cup water
1/4 cup honey or agave syrup
1 tbsp lime zest

Directions:
Whisk all ingredients in a bowl until honey is dissolved. Pour into molds and freeze until solid.

Light and Fresh Summer Soups

When the Virginia heat settles in for the season, the last thing you want is a heavy meal—or a hot kitchen. That’s where chilled summer soups shine. Refreshing, hydrating, and often bursting with produce at its peak, these spoonable delights are more than just an appetizer—they’re a celebration of the season itself. From the bold bite of gazpacho to the soothing calm of cucumber-dill, these light soups offer a fresh way to beat the heat while still savoring every bite.

Here are four chilled soup recipes perfect for a breezy lunch, a make-ahead dinner starter, or even a garden party centerpiece.

Chilled Cucumber-Dill Yogurt Soup

This cooling, creamy soup pairs beautifully with grilled fish or a slice of seedy bread.

Ingredients:
2 large cucumbers, peeled and seeded
2 cups plain Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, minced
2 tablespoons fresh dill, chopped
Salt and pepper to taste
Optional: diced avocado or radish for garnish

Directions:
1. Blend cucumber, yogurt, lemon juice, garlic, and dill until smooth.
2. Season with salt and pepper.
3. Chill for at least 1 hour.
4. Serve topped with avocado cubes or thinly sliced radish.

Classic Andalusian-Inspired Gazpacho, photo at top of page

Bright, bold, and bursting with flavor, this tomato-based soup is summer in a bowl.

Ingredients:
6 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2 garlic cloves
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Optional: crusty bread cubes for blending or topping

Directions:
1. Combine all ingredients in a blender. Blend until smooth.
2. Taste and adjust salt, vinegar, or olive oil as needed.
3. Chill for at least 2 hours before serving.
4. Garnish with crusty bread or a drizzle of olive oil.

Watermelon-Mint Soup

Equal parts sweet and savory, this vibrant soup is a conversation starter.

Ingredients:
4 cups seedless watermelon, cubed
1 tablespoon lime juice
6 fresh mint leaves
Pinch of salt
Optional: crumbled feta or a swirl of Greek yogurt

Directions:
1. Blend watermelon, lime juice, mint, and salt until smooth.
2. Chill for at least 1 hour.
3. Serve in small bowls or glasses. Garnish with feta or yogurt.

Chilled Sweet Corn and Coconut Soup

A subtle and silky soup that captures the essence of corn season with a tropical twist.

Ingredients:
3 ears of fresh corn, kernels removed
1 cup coconut milk
1 cup vegetable broth
1/2 teaspoon fresh ginger, grated
Juice of 1/2 lime
Salt to taste
Optional: chopped scallions or chili oil for garnish

Directions:
1. Simmer corn kernels in broth for 10 minutes. Let cool slightly.
2. Blend with coconut milk, ginger, and lime juice until smooth.
3. Strain for a silkier texture (optional). Season with salt to taste.
4. Chill for at least 2 hours. Garnish as desired.

Whether you’re hosting a summer soirée or simply trying to stay cool, chilled soups are a delicious way to showcase local produce and treat yourself to something that feels both indulgent and nourishing. Grab a spoon—and a fan—and dig in.

Healthy Popsicles, Mini Veggie Muffins, and Fruit Kabobs They’ll Actually Eat

Summertime brings sunshine, longer days—and endless snack requests. For toddlers, snack time is more than just filling the belly. It’s an opportunity to hydrate, fuel growth, and sneak in some extra nutrients. But when it’s hot outside and schedules are loose, it helps to have go-to options that are healthy, easy to make, and perfect for on-the-go.

These toddler-friendly summer snacks hit all the marks: fun, flavorful, and parent-approved.

Frozen Fruit & Yogurt Popsicles

Cool, creamy, and mess-resistant thanks to Greek yogurt, these popsicles are packed with protein and probiotics.

Ingredients:

• 1 cup fresh or frozen strawberries (or mixed berries)

• ¾ cup plain full-fat Greek yogurt

• 1 tablespoon honey or maple syrup (omit for children under 1)

• ¼ teaspoon vanilla extract (optional)

Instructions:

1. Blend all ingredients in a food processor or blender until smooth.

2. Pour into silicone popsicle molds.

3. Freeze for at least 4 hours or overnight.

4. Run molds under warm water to release.

Tip: Make a few with added spinach or chia seeds for an extra boost—your toddler won’t even notice.

Mini Veggie Muffins

Soft, slightly sweet, and packed with vegetables, these muffins are perfect for snack time or breakfast on the go.

Ingredients:

• 1 cup rolled oats

• 1 ripe banana

• 1 egg

• ¼ cup unsweetened applesauce

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ½ cup finely shredded zucchini (squeeze out excess liquid)

• ¼ cup finely shredded carrot

• 1 tablespoon olive oil or melted coconut oil

• Optional: 1 tablespoon maple syrup for older toddlers

Instructions:

1. Preheat oven to 350°F and grease a mini muffin tin.

2. Blend oats in a blender or food processor to make oat flour.

3. Add banana, egg, applesauce, oil, and maple syrup if using. Blend until smooth.

4. Stir in zucchini, carrot, cinnamon, and baking soda by hand.

5. Spoon batter into muffin cups (fill almost to the top).

6. Bake for 13–15 minutes or until a toothpick comes out clean.

7. Cool before serving. Store in fridge or freeze for later.

Make-Ahead Tip: Double the batch and freeze extras—just thaw overnight in the fridge or microwave for 15–20 seconds.

Fruit & Cheese Kabobs

A snack and a toddler activity rolled into one, these kabobs encourage independence and make healthy eating fun.

Ingredients:

• Cubed fruit: watermelon, cantaloupe, kiwi, strawberries, blueberries, grapes (quartered)

• Cubed cheese: cheddar, mozzarella, or Colby Jack

• Optional add-ins: cooked pasta spirals, sliced cucumber, or avocado chunks

• Small bamboo skewers or cut paper straws

Instructions:

1. Help your toddler alternate fruit and cheese on each skewer or straw.

2. Serve immediately or store in the fridge for up to 2 days.

Safety Tip: For younger toddlers, skip the skewer and arrange on a plate as a “build-your-own” snack.

Snack Smart, Snack Often

With these toddler-friendly recipes in your back pocket, you’ll always be ready when the next snack request hits. Each recipe is simple, nutritious, and made with whole-food ingredients—so you can feel confident about what’s going into their growing bodies. And best of all? These snacks are just as delicious for grown-ups, too.

Smart Snacking Tips for Summer Toddlers

• Pack with care: Use insulated bags and ice packs when bringing snacks outdoors.

• Offer water often: Hydration is key in the summer heat. Try water with sliced fruit for flavor.

• Switch it up: Toddlers love variety. Rotate between textures, colors, and shapes.

• Limit added sugar: Let fruit and natural flavors shine whenever possible.

Endless adventures await on the Gold Medal Wine Trail – a free mobile passport experience that unlocks perks at Virginia’s top wineries.

Celebrating the results from the 2025 Virginia Governor’s Cup, this annual trail tells the story of Virginia’s evolving wine scene, spotlighting the producers and wines shaping its future.

This year’s trail features over 80 gold medal-winning producers that span the state. While more than half of the winners are located in Central Virginia, making the Monticello AVA—Wine Enthusiast’s 2023 “Wine Region of the Year”—a fantastic home base, there are also must-visit destinations in Northern Virginia and the Shenandoah Valley.

How the Trail Works:

Signing up is easy. After registering, you’ll receive a link to your passport via text or email. Use your phone to check in at participating wineries and cideries using your location. Then, sip and enjoy as you taste the best of Virginia.

Passholders who check in at participating locations will receive 100 points with each check-in to put towards Virginia Wine prizes. Cashing in offers and discounts will unlock extra points, and trail users can visit their favorite wineries monthly for even more points. Prizes up for grabs include Virginia Wine notepad, tote, sweatshirt and blanket!

Taste the Best: Governor’s Cup Case Winners

Not sure where to begin on the trail? Consider visiting one of the Governor’s Cup Case winners—12 standout wines that earned the highest scores in the 2025 competition. Among them is Barboursville Vineyards, which took home the Governor’s Cup for their 2023 Vermentino.

2025 Virginia Governor’s Cup Case winners: 

• 50 West Vineyards, 2021 Aldie Heights Cuvée
• Barboursville Vineyards, 2023 Vermentino
• Barboursville Vineyards, 2017 Octagon
• DuCard Vineyards, 2023 Cabernet Franc Vintners Reserve
• King Family Vineyards, 2021 Mountain Plains Red
• Michael Shaps Wineworks, 2022 Chardonnay
• Paradise Springs Winery, 2023 Cabernet Franc, Brown Bear Vineyard
• Potomac Point Winery, 2023 Albariño
• Trump Winery, 2018 Sparkling Rosé
• Valley Road Vineyards, 2023 Petit Manseng
• Veritas Winery, 2023 Monticello White
• Winery at La Grange, 2023 Petit Manseng

Calling all Cider Lovers

The trail also includes gold medal-winning cideries, like Daring Wine & Cider Company, which earned Cider of the Year for its Crab Apple Blend. If you fall in love with cider along the way, consider continuing the journey on the Virginia Cider Trail.

About the Virginia Governor’s Cup Competition

In 2025, more than 620 wines were evaluated by a panel of world-class judges. The competition awarded 155 gold medals to 87 wineries, cideries, and meaderies throughout Virginia.

Each entry must be made with 100% Virginia-grown fruit, showcasing the dedication, quality, and authenticity of the Commonwealth’s wine producers. The Virginia Governor’s Cup not only celebrates excellence—it captures the ongoing story of Virginia’s winemaking evolution.

Get out and celebrate the 2025 competition today with a taste of the best on the Gold Medal Wine Trail!

Experience Lynchburg Restaurant Week
June 14-21, 2025!

Get ready to indulge in the culinary delights of Lynchburg during this year’s Lynchburg Restaurant Week, brought to you by Lynchburg Living magazine. From June 14 to June 21, nearly thirty of our city’s best restaurants will open their doors, offering specially crafted three-course menus that showcase the local flavors and talent that make our food scene so exceptional. Whether you’re revisiting old favorites or trying something new, this is the perfect opportunity to savor the hard work and creativity of our local chefs.

From innovative appetizers to mouthwatering entrees and decadent desserts, Lynchburg Restaurant Week invites you to enjoy delicious meals, all while supporting our community’s vibrant restaurant culture.

And don’t forget—if one of our participating restaurants leaves you wowed, you can cast your vote at lynchburgrestaurantweek.com!

The winning restaurant will receive well-deserved recognition and exciting prizes. We hope you’ll join us in celebrating the flavors that make Lynchburg unique.

4 Plant-Based Recipes to Try

Eating plant-based doesn’t mean you have to sacrifice flavor or satisfaction. In fact, plant-based meals can be as filling and comforting as any traditional dish, without missing a beat. Whether you’re a long-time plant-based eater or just starting to explore, these recipes offer inventive and accessible options that anyone can try. From a hearty curry to a zesty salad, these dishes are packed with fresh, nutritious ingredients that will keep you feeling energized. Ready to dive into some delicious plant-based cooking? These four recipes are here to inspire your next meal.

Chickpea & Spinach Curry (photo above)

A one-pot wonder, this creamy and flavorful curry brings together chickpeas, spinach, and a blend of aromatic spices. The coconut milk creates a rich base while the spices add warmth and depth to every bite. Served with basmati rice or quinoa, this dish makes for a satisfying meal that’s as comforting as it is healthy.

Ingredients:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 can (14 oz) coconut milk
1 can (15 oz) chickpeas,
drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups fresh spinach
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice or quinoa, for serving

Directions:
1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add garlic and ginger, cooking for another 1-2 minutes.
2. Stir in the curry powder, cumin, and turmeric, and cook for 1 more minute until fragrant.
3. Add coconut milk, chickpeas, and diced tomatoes. Stir well and bring to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
4. Stir in spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste.
5. Serve over basmati rice or quinoa and garnish with fresh cilantro.

Zucchini Noodles with Pesto & Cherry Tomatoes

This fresh, vibrant dish is light yet satisfying, with spiralized zucchini noodles tossed in homemade pesto and juicy cherry tomatoes. It’s a gluten-free, plant-based alternative to traditional pasta, perfect for a quick and delicious weeknight dinner.

Ingredients:
4 medium zucchinis, spiralized
1 pint cherry tomatoes, halved
1/4 cup toasted pine nuts (optional)
1/4 cup fresh basil, chopped
1/2 cup pesto (store-bought or homemade)
Salt and pepper, to taste

Directions:
1. In a large bowl, toss the spiralized zucchini noodles with pesto until well coated.
2. Gently fold in the halved cherry tomatoes and chopped basil.
3. If desired, sprinkle with toasted pine nuts for added crunch. Season with salt and pepper to taste.
4. Serve immediately as a light lunch or dinner option.

Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This roasted cauliflower and chickpea salad is a warm, hearty meal packed with protein and fiber. The smoky, roasted cauliflower pairs beautifully with crispy chickpeas, all tied together with a creamy tahini dressing. The perfect balance of flavors and textures, this salad works well as a main or a side dish.

Ingredients:
1 head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
4 cups fresh arugula or kale
1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
1 garlic clove, minced Pomegranate seeds, for garnish
Water, as needed to thin the dressing

Directions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, until cauliflower is golden and chickpeas are crispy.
3. While the vegetables roast, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt in a small bowl. Add water a tablespoon at a time until the dressing reaches your desired consistency.
4. Once the cauliflower and chickpeas are done, toss them with the arugula or kale in a large bowl. Drizzle with tahini dressing and garnish with pomegranate seeds if desired. Serve immediately.

Stuffed Sweet Potatoes with Black Beans & Guacamole

These roasted sweet potatoes are the perfect vessel for a savory black bean filling and topped with creamy guacamole. It’s a nutrient-dense dish that’s packed with fiber, healthy fats, and protein. Plus, it’s easily customizable with your favorite toppings.

Ingredients:
4 medium sweet potatoes
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
1/2 cup guacamole (store-bought or homemade)
Fresh cilantro, for garnish
Lime wedges, for serving

Directions:
1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the potatoes roast, heat black beans in a small saucepan over medium heat. Stir in cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes until heated through.
3. Once sweet potatoes are done, slice them open and fluff the insides with a fork. Top with black beans, a generous scoop of guacamole, and fresh cilantro.
4. Serve with lime wedges on the side for an added burst of freshness.

Ironclad Coffee Brings Innovation and Community Spirit to the Hill City

By: Emeri Glen | Photos By: Ashlee Glen

A series of happy clicks greet patrons as they walk into a green-filled room. The source of the clicking? Two Vestaboards above a bar featuring rotating jokes that flip every couple of minutes. Behind the bar, baristas wear crisp, black shirts and welcoming smiles as they ask coffee-seekers about their day, skillfully making espresso and other colorfully-named drinks. Excellence pervades Ryan and Kelly O’Rourke’s Ironclad Coffee.

The inspiration for the O’Rourke’s first Ironclad location in their hometown of Richmond began to take root when they lived for a time in Galway, Ireland.

“We started out with a hobby roaster…and I could see my husband Ryan was really getting into it,” Kelly said.

She explained that, when it came time to come back to the U.S., Ryan considered becoming a barber for a time but couldn’t pursue the idea due to an old football injury. And so, the O’Rourkes decided to lean into what they had already found a small amount of success in: Roasting beans.

This dynamic duo started small, roasting their own beans—purchased from farms that benefit their communities, were sustainable, and were dedicated to treating their workers well—and selling to local coffee shops, but found that the feedback regarding quality was inconsistent. Determined to showcase the best that their beans had to offer, the O’Rourkes upgraded their roastery to a café. Seven years later, two coffee shop locations in Richmond were followed by Lynchburg’s new addition, which has decidedly made its mark on the Candler’s Mountain area.

The carefully curated atmosphere of the cafe is classy, with gold accents, jazz playing in the background, and a grand piano sitting in the center of the space. The O’Rourkes’ business has come a long way from its beginnings in Ireland, but they still pay homage to their roots. In fact, you can find traces of these ties in one of their drinks, the Connemara Cappuccino.

The drink is smoked on the counter using real peat shipped from Ireland.

“It’s very nostalgic, because [peat] is what we burned in our little house,” Kelly said.

In addition to the Connemara, the café boasts a pomegranate and lime espresso tonic and browned butter chocolate chip cookie milk latte. Their bakery has a diverse menu, including consistent classics and more experimental items, all of which you can watch being made over the open bar.

Kelly noted that this layout choice was a departure from their other locations, saying “It’s incredibly rare to go into a shop and have everything being made from scratch.

We wanted to make sure that people knew that this is what was happening.”

Part of the O’Rourkes’ dedication to excellence is their desire to partner with the Lynchburg community. They use Homestead Creamery milk (which is very low in lactose) and desire to continue to foster an environment that makes all ages feel welcome and special. During “Tiny Tuesdays,” kids five and under receive a little packet with craft supplies, a “Babyccino” (steamed milk), and a muffin with the purchase of mom or dad’s drink. They also plan to have live jazz events in the future.

To learn more about the O’Rourkes and their Lynchburg location, visit ironcladcoffee.com.