Banana Oat Pancakes: An Easy, Gluten Free Breakfast
If you’re tired of the same hard boiled eggs, toast, and fruit for your morning weekday meal prep or you’re looking to shake up your weekend breakfast game, we have an easy, gluten free breakfast recipe for you to try. These banana oat pancakes contain zero refined flour and are naturally sweetened—making them perfect for the entire family, even your littlest ones.
This recipe can be doubled or tripled so you have extra for the freezer for quick, grab-and-go breakfasts.
Ingredients:
1 cup rolled oats
2 ripe bananas
2 large eggs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon honey or maple syrup (optional)
Fresh berries (for serving)
Directions
Prepare the Batter:
Place the rolled oats in a blender or food processor and blend until they form a fine flour-like consistency.
Add the bananas, eggs, baking powder, cinnamon, vanilla extract, and honey or maple syrup (if using) to the blender.
Blend until the mixture is smooth and well combined. Let the batter rest for 5 minutes to thicken slightly.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle if needed.
Cook for 2-3 minutes until bubbles form on the surface of the pancake and the edges start to look set.
Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter.
Serve:
Serve the pancakes warm, topped with fresh berries and additional honey or maple syrup if desired.
Tips:
For extra fluffiness, you can separate the eggs and whip the egg whites until soft peaks form before folding them into the blended batter.
If you prefer a chunkier texture, you can mash the bananas by hand and mix them with the oat flour and other ingredients in a bowl instead of blending.
These pancakes can be frozen for a quick breakfast option. Simply reheat in the microwave or toaster.
The local brewery recently won awards at the World Beer Cup and World Spirits Competition
On April 24 in Las Vegas at the World Beer Cup, which is the largest beer competition in the world, Devils Backbone’s Belgian Wheat won Silver in the Belgian-Style Witbier category against 88 other entries. Hosted by the Brewers Association and often considered “the Olympics of beer competitions,” this year’s event featured 9,300 beers from 2,060 breweries from 50 countries. Awards were determined by a group of 290 judges from 37 countries.
Devils Backbone continued their winning streak at the 2024 San Francisco World Spirits Competition and San Francisco Ready-To-Drink Competition where Devils Backbone Distilling Co. brought home the following accolades:
The San Francisco World Spirits Competition is hosted by The Tasting Alliance and is the oldest, largest, and most influential blind judging event in the world. The spirits competition saw nearly 5,500 entries.
“Our beers and spirits stand out because we use fantastic ingredients, stick to traditional methods, and aren’t afraid to innovate,” said Bobby Rohla, Marketing Director for Devils Backbone. “We focus on quality, from using real fruit juice in our cocktails to crafting beers that range from classics like Vienna Lager, Eight Point IPA, and O’Fest Lager to contemporary styles like 16 Point Imperial IPA, Juicy Magic IPA, and Juicy Double Imperial IPA. Plus, our team’s passion and attention to detail ensure every product is world class.”
Across both competitions, judges assess beverages based on flavor, aroma, appearance, mouthfeel, and overall impression. According to Rohla, Devils Backbone’s Belgian Wit Beer stood out to World Beer Cup judges for its balance of spice and citrus.
“Our Orange Smash cocktails stood out [in the World Spirits Competition] for their real fruit juice and our spirits for their complex flavors,” Rohla said. “Overall, they appreciated our commitment to quality and innovation, as epitomized by the Innovation Award for our Bourbon Orange Smash.”
Creating award-winning beers and spirits doesn’t happen in a silo, of course. Rohla says that collaborative brainstorming, pilot batches, and ongoing training is involved in creating an exceptional beverage. And customers play a big role too. Through feedback, tastings, and exclusive events, they help shape Devils Backbone products.
At the time of publishing, there are an estimated 344 craft breweries in the state of Virginia, but the majority (51 percent) are located in Northern Virginia in the areas of Fairfax, Loudoun, and Prince William counties. Devils Backbone, which started as a small craft brewery operation in Nelson County, was acquired by Anhauser-Busch in 2016. Since that acquisition, the brand has grown by leaps and bounds—including an on-site distillery and two additional locations in Lexington and Charlottesville. But despite the growth, they have maintained their steadfast commitment to quality brews.
“Winning silver at the World Beer Cup is huge for us,” Rohla said. “It’s proof that our rural Virginia brewery can compete with the best in the world. It highlights our craftsmanship and puts Virginia on the map as a leader in the craft beer scene. We’re incredibly proud and motivated to keep pushing the boundaries.”
Rohla sees this winning streak as a win for Virginia craft beer and our local community as a whole, noting that winning awards is always a reflection of the quality of beer and spirits being put out by themselves and peers in Virginia.
“We are excited about the opportunity to attract more visitors to our locations; and to share great beer, cocktails, food, and a welcoming mountain atmosphere,” he said. “It’s a win for everyone, encouraging local brewers and distillers to strive for excellence and showing that amazing products come from right here in Virginia.”
Revive happy hour with these four refreshing drinks, perfect for any occasion. From sophisticated cocktails to delightful mocktails, these beverages combine innovative flavors and elegant presentations that will impress your guests and elevate your gatherings. Whether you’re in the mood for a vibrant gin cocktail or a fragrant, alcohol-free mocktail, these recipes offer something for everyone.
1. The Purple Stiletto
Crafted by Paul Kelley at Shoemakers American Grille, The Purple Stiletto is a striking cocktail that combines the elegance of Empress gin with the floral notes of elderflower and the refreshing zest of grapefruit.
For a delightful non-alcoholic option, the Rosemary Pear Fizz Mocktail offers a blend of fresh pears, rosemary, and a hint of maple syrup. This mocktail is both refreshing and aromatic.
This elegant mocktail is perfect for any occasion, offering a sophisticated taste without the alcohol.
The Lavender Lemonade Spritz is a versatile drink that can be enjoyed as both a cocktail and a mocktail. Its floral notes and citrusy tang make it a refreshing choice for spring and summer.
Whether you choose the cocktail or mocktail version, this spritz is sure to delight with its refreshing floral notes.
The Tiki Tango Manhattan offers a tropical twist on the classic Manhattan, featuring rye whiskey and pineapple liquor. This cocktail is a perfect blend of traditional and exotic flavors.
This unique take on a Manhattan is perfect for those looking to add a tropical flair to their cocktail repertoire.
Potato Perfection: Three Recipes to Elevate Your Culinary Game
Fun fact: Virginia is the second most potato loving state in the country, second only to Maryland. Today, we’re celebrating the humble spud with three standout recipes that showcase its potential to be the star of any meal. From a creamy gratin to a spicy curry and a crispy treat, these dishes will leave you and your guests craving more.
Potatoes have long been a staple in kitchens around the world, cherished for their versatility, affordability, and comforting flavors. Whether you prefer them mashed, baked, or fried, potatoes can be transformed into a plethora of delightful dishes.
1. Creamy Potato Gratin
Ingredients:
4 large russet potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 cup grated Gruyère cheese
Salt and pepper to taste
Butter for greasing the dish
Instructions:
Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
In a saucepan, combine the heavy cream, whole milk, minced garlic, and thyme. Heat gently until warm, but do not boil.
Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
Pour the warm cream mixture over the potatoes, ensuring they are evenly covered.
Sprinkle the grated Gruyère cheese on top.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
Let the gratin rest for 10 minutes before serving. Enjoy the creamy, cheesy goodness!
2. Spicy Potato and Chickpea Curry
Ingredients:
4 medium potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
Fresh cilantro for garnish
Salt to taste
Instructions:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until soft and golden.
Stir in the garlic and ginger, cooking for another minute.
Add the ground cumin, coriander, turmeric, garam masala, and chili powder. Stir well to coat the onions.
Add the cubed potatoes, chickpeas, and diced tomatoes to the pot. Pour in the coconut milk and stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Season with salt to taste.
Garnish with fresh cilantro and serve the curry hot with rice or naan bread. Revel in the spicy, aromatic flavors!
3. Crispy Parmesan Potato Wedges
Ingredients:
4 large russet potatoes, cut into wedges
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the potato wedges with olive oil until evenly coated.
In a separate bowl, mix the grated Parmesan cheese, garlic powder, paprika, dried oregano, salt, and pepper.
Coat the potato wedges with the Parmesan mixture, ensuring they are evenly covered.
Arrange the wedges in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy.
Garnish with fresh parsley and serve immediately with your favorite dipping sauce. Savor the crunchy exterior and tender inside!
By Suzanne Ramsey | Photos Courtesy of John McCormick, University of Lynchburg Marketing and Communications
One Friday, my husband and I had a “date night.” It was dinner and a show—the “show” being the University of Lynchburg’s spring musical, Seussical. Since the play was at the university’s Dillard Fine Arts Center, it made perfect sense to have dinner beforehand a couple hundred yards away at Burton Dining Hall.
For full disclosure purposes, as a writer with the university’s marketing department, I’ve done this a lot over the years—having a meal at Burton before lectures, readings, concerts, and plays.
First of all, you can’t beat the convenience of a quick, scenic walk across the Dell between dinner and your event. Secondly, an all-you-can-eat meal for $11—$7.50 for kids—including beverages, desserts and tax, isn’t bad these days. And there’s no tipping, to boot.
Thirdly, and perhaps most importantly, the food is great—a far cry from my college days, where cheese melted between two tortillas was declared a quesadilla and was cause for celebration.
On the contrary, you’ll find restaurant-quality fare at Burton. In fact, it’s a Level 1 Certified Green Restaurant—the first private university in Virginia to achieve that designation.
According to Michial Neal, co-director of dining services, that means there are “certain qualifications you have to meet, like water conservation, LED lighting, Energy Star equipment, recycling, composting, and no Styrofoam.”
Burton uses locally sourced food whenever they can: milk from Homestead Creamery in Wirtz, honey from Hungry Hill Farm in Shipman, ground beef from Seven Hills Food in Lynchburg, etc.
Breakfast sausage comes from Baker’s Farm in Mt. Jackson.
“Our sausage is spec’d per our qualifications and tastes,” said Shaun Dearden, co-director of dining services. “Michial [Neal] helped come up with the flavor profile and that’s what we go with.”
Burton also uses ethically and sustainably sourced seafood, whenever possible, which means diners might encounter a fish they’ve never heard of: Peruvian trout, barramundi, pangasius, walleye, black drum, and more.
“When they try it, they’re like ‘Wow,’” Dearden said. “It’s opened up another market, so you can get some of the other species. You get to try something unique sometimes when you come here. You never know what you’re going to get.”
Dearden estimates that about 60 percent of the food served at Burton is scratch made.
“A lot of the pasta dishes are made in house,” he said. “Briskets are smoked in house. Rotisserie chickens are done in house. All of our sauces are made from scratch. There are a lot of recipe-driven items. We’re trying to be unique and create some of our own tastes and flavors.”
With a record number of international students on campus—210 students from 38 countries to be exact—they’ve also been working to globalize the menu.
Thanksgiving Lunch
Depending on the day, the “Global Destinations” bar might include food from the West African coast, Thai street food, Mongolian beef, Chinese bao buns, Hawaiian poke, “British Breakfast,” or “Wings of the World,” with Indian, Korean, and Filipino-style chicken wings.
Every day, dal bhat—lentils and rice, a South Asian staple popular with the university’s 114 Nepali students—is offered on the vegetarian bar.
“Our cooking staff has stepped up and are more than willing to learn these cuisines and are putting their spin on it,” Kitchen Manager Angelo Harris said.
To make sure they’re getting the flavors and spice-levels right, Burton staff lean heavily on international students. A good example of this is the Nepali-inspired chicken curry.
Each semester, theme meals are offered at University of Lynchburg’s Burton Dining Hall which are fun and popular events. They plan cookouts, Super Bowl parties, movie nights, seafood nights, and late night breakfasts during exams.
“We started with a base recipe and kept tweaking it,” Sous Chef John Barker said. “It took us quite a few tries, but we found what works best for us, production-wise, as well as making sure we got a consistent outcome for our students.”
Barker added that the recipe, which calls for habanero chiles, originally called for jalapeños but Nepali students “demanded it be spicier.” (Find the recipe on page 39.)
“The Nepali kids are very vocal,” he said. “We’re lucky to have them. They let us know when they don’t like it—too much turmeric, etc.”
Although hesitant to admit it, Dearden said the most popular menu item is “dino nuggets,” with more than 37,000 consumed in 2023.
Chocolate frogs for a Harry Potter themed lunch.
“We cover everything from dino nuggets to salmon to flank steak,” he said. “We have surf-and-turf nights, Alaskan king crab legs, and occasionally we offer sushi from Choice Hibachi Buffet, which is extremely popular.”
Liam Young, a 7-year-old who comes to Burton with his family, is particularly fond of the ribs and chicken wings. The Italian dressing served on the salad bar, in particular, has set the bar for him.
“I don’t know why it’s so good, it just is,” he said, adding, “When I grow up, I want to go to the University of Lynchburg because the dining hall is so good.”
From a recruiting and retention standpoint, the kid could be on to something.
“We need to retain students here,” Neal said. “If they’re not satisfied with what they’re eating here, they’re going to go somewhere else. Students’ dining options are in the top-five of persuaders of where they go [to college]. It’s important to them.
“We try to serve the best products we can for the budget that we’re given. We’ve been very fortunate to do that. … If you’re going to do something, do it right.”
While Burton Dining Hall is located on University of Lynchburg’s campus, it is open to the public.
A Culinary Icon on Main Street
A Story of Resilience, Tradition, and the Allure of Classic American Diners
By Olivia Carter | Photos by Ashlee Glen
On Main Street there is a culinary institution with a blue roof where time seems to stand still. You know it.
The Texas Inn, affectionately known to locals as the T-Room, is more than just a diner, it’s a cherished icon, an institution deeply woven into the fabric of the community’s history and culture.
Dave Saunders, the current owner, looks back on its history beginning in 1935 of how it started with Isaac “Nick” Bullington, a former employee of Ringling Brothers Circus, and how it now has three sister locations not only in the Hill City in Cornerstone but in Harrisonburg and, most recently, Richmond.
“The Texas Inn is kind of Texas in name only,” he said. “It really is a Virginia institution. And it certainly is a Lynchburg institution.”
Originally opened in Lynchburg, the T-Room had only ten stools and a to-go window, yet it quickly became a local hotspot, drawing in crowds with its signature dish— the Cheesy Western.
The Western was on the menu originally at the Lynchburg location and at Roanoke’s Texas Tavern, but in the late 1940s and early 1950s, people began asking for cheese on the burger.
While some items have been added and removed over the years, the core essence of the T-Room remains unchanged with its offerings of hot dogs, cheesy westerns—a hamburger with relish, a fried egg, and cheese—and chili, better known as a “bowl.”
“Basically, you could get a Western and you’d say, ‘Add cheese,’” Saunders said. “In the ’70s when they moved locations and they put up the menu board, they had a Western and they had a Cheesy Western. And then basically the lingo for the servers was just shortened to ‘cheesy.’ So it was just like the shorthand that the servers used to call back to the cooks.”
Over the decades, the T-Room evolved from its humble beginnings across from the Academy Theater to its current location on Main Street. In 1971, a relocation transformed a former gas station into the popular diner we know today. Renamed the Texas Inn to distinguish itself from its Roanoke counterpart, the T-Room retained its iconic charm, complete with the legendary blue roof proudly displaying its name to passersby.
Saunders said what truly sets the Texas Inn apart besides its history is the commitment to quality and tradition. Soon after Saunders bought the business in 2018, he spent not only time but money perfecting the famed chili recipe, a labor of love that involved months of collaboration with food scientists.
“I’ve described our business model as ‘good, fast, and cheap,’” Saunders said. “You’re not going to get people to fall in love with you until you get all three and the Texas Inn does. People love it. I mean, they don’t just like it, they love it. They have an emotional attachment with the experience and with the food.
I get notes all the time saying, ‘Thank you for buying it. Thank you for returning it to its former glory. It tastes as good as it did in 1950.’ And I think that’s important. I think the proof is in the numbers. We serve twice as many people today as we did five and a half years ago,” he continued.
Beyond the food, there is a power of community and nostalgia in the diner. Saunders said there are patrons who have traveled from all over to the T-Room, including Governor Glenn Youngkin, who never fails to make a pit stop to order two Cheesys and a Dr. Pepper whenever he visits Lynchburg.
Every dollar earned is reinvested into the diner, Saunders said, making sure that it remains a strong landmark for generations to come. From meticulous attention to cleanliness and compliance with regulations to the curation of Sunday Stories on social media, Saunders makes it a part of his job to honor the T-Room’s rich history and the characters that populate its stools.
A Lynchburg native, Saunders remembers his father, a fire marshal, would tell stories about his friends in the health department conducting inspections at the establishment downtown.
“They were really mean because they showed up at the same time. They used to scare the bejesus out of people,” Saunders laughed. “I can’t imagine today having an inspector and the fire marshal at the same time. But my dad said everybody at the fire department and everybody in the police department knew the cleanest place in town to eat was the Texas Inn and to see it fall on such rough times… I’m proud that we’re in compliance with everything.”
Saunders said when he first purchased the business, the parking lot had holes in it, the ceiling tiles were hanging down, the lights were flickering, and parts of the restaurant were broken and dirty.
Yet, nostalgia, as Saunders points out, is a double-edged sword. While it fosters a sense of connection and belonging, he said it can also cloud judgment, leading to unrealistic expectations and comparisons with a bygone era.
The Texas Inn is the nation’s number one seller of Jesse Jones’ Southern Style Hotdogs and it is reported that they sold nearly 400,000 Cheesy Westerns and a staggering 100,000 gallons of chili in 2022.
“On the one side, it’s wonderful and people really do connect with it,” he said. “I got a picture a guy sent me of three generations sitting at the counter in Cornerstone. But on the other side, people will go in and say, ‘Well, gosh, I remember when I could get a Coke for a nickel,’ and I’m like, ‘Well, yeah, that was before I was born, and gas was 35 cents a gallon.’”
What was once a male-dominated establishment, now a more inclusive community hub, the Texas Inn has shifted to a staff of more women than men and a commitment to fostering an environment of respect and inclusivity.
“It’s the community dining table regardless of what neighborhood you come from,” Saunders said. “You can be in Boonsboro, or you can be on Diamond Hill, or you can be on MLK Boulevard, it doesn’t matter. You’re all sitting there and at that counter, you’re all sitting on the same stool, you’re all getting the same treatment, and you’re all eating the same food. And that closeness of those stools gets people talking.”
It may not offer a gourmet dining experience, but it does provide something far more valuable: a sense of belonging and tradition and a slice of Southern hospitality that keeps patrons coming back, time and time again.
“I think we’re very comfortable with what we are,” Saunders said. “And I think we’re very comfortable with what we’re not. We’re not a gourmet dining experience, we’re a good, fast, cheap dining experience where the intangible value of dinner and a show is really what keeps people coming back.”
Lynchburg Restaurant Week 2024
Experience Lynchburg Restaurant Week June 15-22, 2024!
Lynchburg Living magazine’s Lynchburg Restaurant Week is a delicious way for locals and visitors alike to connect with the local flavors that make our community unique. We have an incredible line-up of participants this year with nearly thirty restaurants for you to try. They may be old favorites or new-to-you experiences, we just hope you get out there and enjoy their hard work and delicious meals.
From June 15 to June 22, a full roster of restaurants will be opening their doors and serving up fixed price menus with three-course meal options specially created for this culinary week. During Lynchburg Restaurant Week, you’ll have the chance to sample inventive appetizers, delectable entrees, rich desserts—and maybe even a beverage or two.
PLUS! You can vote for your favorite restaurant! If you have a truly great experience at one of our participating restaurants, cast your vote at lynchburgrestaurantweek.com! The winning restaurant will receive some well-earned recognition and prizes.
Presented by Lynchburg Living, this event 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.
Lynchburg Restaurant Week brings fabulous food to the greater Lynchburg region. Don’t miss a thing and follow us on Facebook; you may even catch some giveaway opportunities!
Take us along with you! Tag @LynchburgLiving on Instagram or Facebook and use #LRW2023 to show us the delicious meals you’re having.3
Vote for your favorite restaurant!
Crafting Connections
Hill City Homebrewers Unites Beer Enthusiasts
By Jeremy Angione | Photos by Ashlee Glen
Virginia is home to hundreds of craft breweries (344 at the time of publishing) that have helped to craft a more positive culture around social drinking and an appreciation for the process that goes into making beer and other fermented or alcoholic drinks such as cider or mead.
In Lynchburg, dozens of craft beer enthusiasts over the last few decades have turned their appreciation into a hobby. The Hill City Homebrewers are a collective of members who trade ideas, recipes, and processes to create their own signature beers.
The club was cofounded by Doug John and Chris Molseed in 1998.
“I’m proud of the fact that it’s still going after all these decades,” John said.
Currently, Hill City Homebrewers is led by club president John Meade, who joined in 2012, due, in part, to Doug John’s tutelage. According to Meade, he was also gifted a homebrewing kit for Christmas by his wife, which helped to initiate his interest in the hobby.
Those who wish to become members of Hill City Homebrewers need only show up to the first meeting. Even if you’re lacking in homebrewing experience, the club is excited to accept newcomers and share as much knowledge as they can.
“Doug was really good. He would come to your house and brew that first beer with you, and show you how to use all that equipment. He was instrumental in getting many, many people into the hobby.” Meade said.
For John, much of his life led to the formation of what would become Hill City Homebrewers. He moved from Florida to Lynchburg to earn his degrees in chemistry and biology from University of Lynchburg (then Lynchburg College). He would later return to his alma mater to earn his Master’s degree in business.
John stayed in the area and opened a homebrew shop in downtown Lynchburg called Pints O’Plenty in 1995.
“That kinda fueled my passion for brewing. That’s when the evolution of the club started, or shortly thereafter in 1998. We were a little ahead of the curve when it came to homebrewing,” John said.
According to John, many of his frequent Pints O’Plenty customers would go on to be some of the first members of the Hill City Homebrewers.
John would later open Apocalypse Ale Works in 2013, the brewery that would become the primary location for the Hill City Homebrewers to meet every month.
“The club was the foundation and the key to becoming a professional brewer,” John explained.
Meetings are held one Monday a month, and the club even hosts a quarterly competition for members to pit their brewing skills against each other creating their own versions of the same beer.
Despite being the victor of many of these in house competitions, Meade insists that the club is mostly a place to socialize and learn.
“I think the purpose is to better yourself in the hobby,” he said.
Just as John passed on his expertise to the club, Meade also enjoys sharing his knowledge about the brewing process.
Although the club hosts members who enjoy a more scientific approach to brewing, Meade claims the process can be as simple as following instructions.
“It’s simply a matter of using all kinds of different grains that would soak in water for an hour or so,” Meade explained. “You’re getting the sugars out of those grains. Then, when that sugar is eaten by the yeast, that’s where your alcohol comes from.”
A brewer can also change their batch by adding ingredients like hops or fruit at different times during the process to yield different results.
“In most cases, it’s about a three-week process from your brew day to when it’s ready to drink. So, it’s a fairly quick turnaround,” said Meade.
For most homebrewers, a batch will be roughly five gallons, which could fill about 50 beer bottles. Meade says most homebrewers typically just share their batches with friends and family, rather than selling them, since there is “quite a bit of regulation on selling.”
Despite his name, Meade has yet to brew a batch of the honey-based drink, mead. He says it is a longer process that he simply has not gotten around to.
“I’ve written several recipes that I’ve wanted to do, I just haven’t made the leap yet. I’d like to do it one day. I’m what they would refer to as a ‘hophead’,” Meade said.
His favorite batch to brew is a hop forward West Coast IPA that has a clear look and bitter taste which Meade says is caused by adding hops early in the brewing process.
According to John, a friend brought him a beer from Belgium that smelled like raisins, had a ruby color, and was apparently brewed by monks. That beer would help inform his love for the drink and the craft.
“For me, the Belgian ales are near and dear to my liver,” he joked.
Currently, the Hill City Homebrewers hosts around 12 paying members who pay 35 dollars in membership dues annually. Both Meade and John agree that interest in homebrewing ebbs and flows, but it is currently declining.
“The fact that great beer is readily accessible at one of the 300 plus breweries in Virginia, homebrewing is less of a need,” John said.
Despite the level of interest in homebrewing from the local community, the current members remain dedicated to their craft. Aside from monthly meetings, the Hill City Homebrewers typically attend the Maker Faire at Randolph College where they can hand out samples of their personal brews and educate the community on the process of homebrewing.
If Meade and John are any indication, the community of homebrewers seem eager to share their knowledge and their beer with newcomers.
More information about Hill City Homebrewers can be found at facebook.com/hillcityhomebrewers. To join the club, simply show up at their next Monday meeting (dates and times posted routinely to Facebook).
“The aroma of fresh yeast from the nearby bread factory always filled the air with a delightful scent, bringing warmth and comfort to my childhood in Portsmouth, Virginia.” – Chef Candace Vinson
Ingredients 1/4 cup warm water 1 tsp granulated sugar 2 1/4 tsp rapid yeast 1 1/2 cup all purpose flour 1 cup masa corn flour 1 tsp baking powder 1/2 tsp baking soda 1 tbsp granulated sugar 1 tsp kosher salt 1/4 cup unsalted butter, cut into small pieces + 1 tbsp for brushing 1/4 cup butter flavored shortening (Candace prefers Crisco) 1 cup buttermilk + 1 tbsp for brushing 1 tbsp honey
Directions 1. In a large bowl, combine warm water, sugar, and yeast. Let proof till foamy. 2. In a large mixing bowl, combine all dry ingredients and blend till fully combined. 3. To the dry mix, add butter and shortening. Using your hands or a biscuit cutter, crumble butter shortening till the mix resembles rocky sand. 4. Make a well in the center of the flour mixture and add buttermilk and yeast mixture. Gently fold till completely mixed. 5. Lightly flour a work surface and turn the dough out onto the surface. 6. Gently knead the dough to incorporate all the crumbs. 7. Pat the dough out into a 1-inch thick rectangle. 8. Using a floured bench scraper or biscuit cutter, cut your biscuits into desired shapes. You should yield 8-10 biscuits. 9. Lightly grease a sheet pan and place your biscuits about 1/2 inch apart. 10. Cover the pan loosely with plastic wrap and place in a very warm, sunny draft-free location. Let rise for 1 hour. 11. Preheat the oven to 400 F. 12. Once the biscuits have doubled in size, remove plastic wrap and gently brush the tops with 1 tbsp of buttermilk. 13. Bake for 12-14 minutes. While the cornbread biscuits are baking, melt the remaining butter and honey. 14. Remove the biscuits from the oven and brush the biscuits with the honey mix. Sprinkle with a little kosher salt if desired.
Black-Eyed Pea, Shrimp, and Chicken Stew with Crab Rice
Recipe courtesy Chef Candace Vinson, pg. 63.
Serves: 8
“Having a busy schedule, leftovers are essential. This dish is one that I can rely on when I come home after a busy shift. Plus, it’s all the flavors of home” – Chef Candace Vinson
Ingredients 1 cup canola or grapeseed oil 1 1/2 cups all purpose flour 1 pound chicken thighs, boneless, skinless, chopped (You can pre-season if desired) 1 pound medium raw shrimp, peeled (reserve shells and tails) 1 smoked turkey wing or leg 1 pound mustard greens, washed, rough chopped 32 oz chicken stock 2 cups onion, diced, reserved scraps 2 cups green bell pepper, diced 1 cup celery, diced, reserve scraps 4 cloves garlic, minced 3/4 cup black eyed peas, canned or frozen 1 cup canned diced tomatoes, drained 1 cup okra, cut 2 bay leaves 4 sprigs of fresh thyme Salt to taste Crushed red pepper to taste
Directions 1. In a small stock pot, combine smoked turkey, shrimp shells, chicken Stock, 2 sprigs of thyme, 1 bay leaf and all vegetable scraps. Bring to boil and reduce to simmer for 1 hour. Add 1-2 cups of water if the liquid has reduced too much. 2. To a large pot on medium low heat, add oil and flour. With a rubber spatula, stir constantly until mixture resembles peanut butter. Be careful not to burn. 3. To the roux mixture, add celery, onions, green peppers, and garlic. Stir till vegetables are fragrant. 4. Carefully remove the smoked turkey and set aside to cool. Strain your smoked turkey stock (discard vegetables) into the roux mixture and whisk till fully combined and the broth is smooth (no clumps). 5. Add your black eyed peas, tomatoes, diced chicken, bay leaf, thyme, okra, and mustard greens. Allow stew to simmer for 30-45 minutes or until black eyed peas are tender. 6. Carefully shred your smoked turkey meat and discard the bones. Add shredded meat to stew. 7. Add your shrimp, salt, and pepper to stew and cook until shrimp are pink and fully cooked. 8. Divide stew into serving bowls and top with crab fried rice.
Crab Fried Rice
Recipe courtesy Chef Candace Vinson, pg. 63.
Serves: 8
Ingredients 1/4 cup canola or grapeseed oil 4 cup cooked, day old jasmine rice 1/2 cup crab claw meat 1 cup green onions, small diced 1 tsp onion powder 1 tsp garlic powder Salt and pepper, to taste
Directions 1. In a wok or large fry pan on medium high heat, add oil. 2. To the oil, add crab and green onion and stir until heated thoroughly. 3. Add rice and remaining seasonings. 4. Toss ingredients in the pan ensuring the rice is broken up (we don’t want clumpy rice). 5. Remove from heat and serve 1/2 cup portion on top of bowled stew.
Nepali-Inspired Chicken Curry
Recipe courtesy Burton Dining Hall at University of Lynchburg, pg. 53.
Serves: 6
Ingredients 2 pounds chicken thighs (cut into roughly 1-inch chunks) 3 cups chopped onion 3 cups chopped tomato 2 tbsp chopped garlic 2 tbsp chopped ginger 2 deseeded habanero chilies (depending on size, or omit or use jalapeños for less heat) 1 bundle cilantro (chopped) 8 oz plain Greek yogurt 1 tbsp red Kashmiri chili powder (can substitute with paprika mixed with cayenne pepper) 1 tbsp turmeric 1 tbsp cumin powder 2 tbsp curry powder 6 bay leaves 2 tsp salt 2 tsp pepper
Directions 1. Combine chopped tomatoes, onions, cilantro, garlic, ginger and chiles in your blender/food processor. Blend/pulse until smooth and set aside. 2. Set frying pan to medium heat and pour in enough oil to coat the bottom of the pan. 3. Once oil is hot, add spices and fry for roughly 2 minutes. 4. Add blended vegetables. 5. Cook until sauce starts to thicken. 6. Reduce heat and add yogurt. Mix until fully incorporated. 7. Remove curry sauce from pan and set aside. Rinse frying pan and apply to high heat, once again coating the bottom of your frying pan with oil. 8. Once oil is hot, add in chicken thigh chunks. Season with salt and pepper. 9. Cook until browned. 10. Reduce heat to a simmer and (slowly) pour curry sauce back into the pan and cover. Simmer until chicken is fully cooked. 11. Serve over rice with lots of chopped cilantro and enjoy!
Beau’s Gourmet Cheese & Charcuterie
On Church Street there’s a towering black and white building across from The Virginian—you know the one. It looks like it has been plucked right out of a side street in London, with its paneled glass shop windows and inky exterior practically begging you to stop and take a photo. Inside, you’re transported yet again—this time to a Parisian cheese shop. Wheels of cheese are stacked atop one another, and strands of salami sit nearby, tied up like delicious little packages waiting to be opened.
Behind the counter, a blonde woman flits about, pouring wine for one guest, and cutting a sample of duck prosciutto for another. Between tasks, she’s talking, laughing, and sharing about her passion: cheese and charcuterie.
The shop isn’t an ordinary cheese shop and the woman behind the counter isn’t an ordinary cheese monger. In fact, the space—Beau’s Gourmet Cheese & Charcuterie—is notorious for peddling the unconventional. Its counter windows are lined with charcoal lemon cheese—as jet black as the building itself—and blue-veined cheddar, cheeses you won’t find at your local grocery store. And Ashley Hall, the owner of Beau’s, has a backstory as unique as the cheeses she serves.
With a PhD in counseling, Hall previously worked in crisis intervention and disaster recovery, spending weeks or months at a time on-site after hurricanes, covering the needs of disaster survivors. But when life pivoted for Hall, she took a leap no one saw coming: She opened a cheese shop in Lynchburg, Virginia.
The concept for Beau’s Gourmet Cheese & Charcuterie started in August 2022, when Hall would go to wine festivals or pop up at local breweries to offer cheeses and charcuterie to hungry customers. From there, Beau’s took on a life of its own—amassing a loyal following of customers until, one day, Hall sought out permanent residence on Church Street.
Ashley Hall, the owner of Beau’s
Within its footprint, which includes the cheese and charcuterie shop to the left and a 1,000-square-foot event space to the right, Hall offers lunch, dinner, and cut-to-order cheese and charcuterie.
“Our menu is simple,” Hall said. “We always have a soup of the day and flatbread. The specials change daily and we update our menu at least three times per week. Our meats have no chemicals or nitrates. We offer 18 types of cured meats—lamb, elk, wild boar, duck prosciutto, Wagyu beef bresaola. I know exactly what’s in these products.”
With the fervor of someone who is truly passionate about food, Hall is happy to share information and even a nibble or two of cheese with curious customers—one minute showcasing a wheel of II Forteto Pecorino Toscano and the next educating customers on the importance of storing bleu cheese properly (“Always take bleu cheese out of the plastic when you get home and store it in aluminum to maintain its flavor.”).
“From day one I’ve said that I wanted to do things differently,” Hall said. “I wanted quality food. My boards may not look as good [as others around town], but I know the quality. I know the farmers and the owners. I’ve built these relationships for the past two years.”
This dedication to quality is infused throughout every decision Hall makes, including a weekly shopping trip to the Lynchburg Community Market for farm fresh, local ingredients for menu items or local jams and jellies to accompany the cheese boards.
“‘Grow Virginia’, that’s what we’re all about at Beau’s,” explained Hall. “We shop local as much as we can.”
Customers come in for a cut-to-order block of cheese to have at home, stop in to sample from a curated cheese board, or dine-in for lunch or dinner and, if Hall has her way, they’ll leave with a deeper appreciation for the ingredients that found their way to their plate.
