University of Lynchburg’s Burton Dining Hall

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.

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. 

“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. 

“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 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. 

“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.”  

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.

Click here to view the 2024 Participating Restaurants and then Vote for your Favorite Restaurant!

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!

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.

“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).

Recipes from this issue for you to enjoy

Sweet Cornbread Biscuits

Photo Above. Recipe courtesy Chef Candace Vinson, pg. 63.
Serves: 8-10

“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!  

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.

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.  

A six-ingredient recipe that relies on pantry staples

Sad desk lunches, no more! If you have flour and yeast in your pantry, you have a delicious and simple lunch awaiting you: Focaccia. 

Focaccia is a delightful Italian bread that’s famous for its soft, chewy texture and its deliciously savory flavor. It’s often infused with olive oil, which gives it a rich taste and a slightly crispy crust. The dough is typically seasoned with herbs like rosemary, thyme, or oregano, along with a sprinkle of coarse salt that adds a nice contrast to the bread’s overall flavor profile. Focaccia can be enjoyed on its own, as a side to soups and salads, or even used as a base for sandwiches or pizza. 

Rather than more complicated yeast dough recipes, focaccia comes together easily and only requires a little bit of forethought.

Give it a try for this week’s lunch and pair it alongside a lightly dressed salad. 

Simple Focaccia Recipe

Ingredients:

• 2 cups flour
• 1 tsp kosher salt
• 1 cup warm water
• 1 ⅛ tsp instant yeast
• ½ tsp granulated sugar
• Olive Oil
• Optional herb additions (one or all):

  • 1 tsp fresh rosemary, chopped (or ½ tsp dried)
  • 1 tsp fresh parsley chopped (or ½ tsp dried)
  • ½ tsp fresh thyme leaves (or ½ tsp dried)

Directions

1. In a large bowl, combine flour and salt.
2. In a glass measuring cup or small bowl, mix warm water, yeast, and sugar and allow to sit until bubbly (usually 5 minutes).
3. Add the yeast mixture to the flour and stir with a wooden spoon until a rough dough forms.
4. Cover the bowl with plastic wrap or a reusable beeswax wrap and place in the refrigerator for at least 8 hours or overnight.
5. Remove the bowl from the fridge.
6. Oil an 8-inch round cake pan, cast iron skillet, or small baking sheet and place the dough in.
7. Cover with plastic wrap or a reusable beeswax wrap and let sit at room temperature for 2 hours.
8. Preheat the oven to 450-degrees.
9. Remove the cover from the pan—you should see that the dough has risen and fills the pan.
10. Drizzle the dough with oil and use your fingers to press into the dough, leaving little wells in the dough as you go.
11. Sprinkle with herbs (if using) and additional salt.
12. Add pan or skillet to the oven, turn the heat down to 425-degrees, and bake for 22 to 25 minutes until golden brown.

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Temperatures Are Heating Up, So Cool Your Kitchen Down

We’ve already had a few 80-degree days this spring, which has us itching to be outside and not standing in front of a hot stove preparing supper. Here are four low-cook or no-cook recipes that can be assembled quickly, packaged to go for a picnic, and enjoyed outside or in the comfort of your air conditioned home.

Protein Smoothie

Start your day off with a Protein Smoothie recipe from Millie’s Living Cafe. Packed with protein and naturally sweetened from the bananas and blueberries, it’s a morning wake-up that will keep you full—no scrambling of eggs required.

Ingredients:

• ¾ cup blueberries
• ¾ cup bananas
• 1 tbsp almond butter
• 1 scoop protein powder(i.e. Garden Of Life Vanilla Plant Protein)
• 1 ¼ cup cashew or almond milk

Directions:

1. Add all ingredients to a blender and blend until smooth.

Fresh Catch Summer Salad
Enjoy summertime on a plate with this refreshing, sweet, and delicious salad. Be sure to visit Marsh Roots Seafood, local fishmonger, for the freshest catch for this recipe!

Ingredients:

Fish:

• 1-2 lbs. fileted fish (black bass, speckled trout, etc.)
• 1 oz. Key West Blend Seasoning (available at Marsh Roots Seafood)
• 2 tbsp. Butter
• 1 lemon slice
• Salt and pepper to taste

Salad:

• 1 bag of spring mix
• 1 bag of arugula
• 1 pint strawberries, sliced
• 4 oz goat cheese, crumbled
• 1 cup candied pecans, crushed
• Sunflower sprouts or your favorite microgreens

Dressing:

• ⅔ cup olive oil
• 3 tsp. lemon juice
• 1 tbsp honey
• 1 shallot, finely diced
• Salt and pepper to taste

Directions:

1. Grab your favorite fish filet from your favorite local seafood market (Read: Marsh Roots Seafood Company). Rinse and pat dry—always make sure while patting dry to feel for bones along the spine of the filet and remove if necessary.
2. Once patted down, coat evenly with Key West seasoning and salt and pepper on both sides. Drizzle with olive oil. Slice butter and lemon. Add butter directly onto the filet and then add lemon slices. 
3. Wrap in foil and cook in the oven at 350º for 20-25 minutes or on the grill. You can also pan roast in a cast iron pan on the stove top with a little olive oil to avoid the filet sticking to the pan.
4. While the fish is cooking, make your dressing by adding the dressing ingredients to a bowl or mason jar. (We always do this in case there is any left over, then just cap and throw it in the fridge. Ready to pour on tomorrow’s salad!) 
5. Once added, whisk together well and add salt and pepper to taste. Set aside.
6. Assemble your salad with your bed of fresh greens, sliced strawberries, goat cheese, and crushed candied pecans. Add the fish filets and pour the dressing.

Salami and Cheese Bites
This no-cook, 4 ingredient snack is wonderful when you’re craving something special but only have a few minutes to prep. Creamy, smokey gouda is stacked on a toothpick with savory salami, marinated artichoke hearts, and just a bit of fresh, herbaceous basil. This recipe is great sharing with friends, or for an impromptu cocktail hour served with your favorite fancy drink!

Ingredients: 

• 8 oz. smoked gouda cheese
• 6 oz. quartered marinated artichoke hearts, drained
• 12 slices thinly sliced salami
• Fresh basil leaves
• Black pepper

Directions:

1. Cut away any wax rind on the cheese and cut the block into bite sized cubes, about ½ inch each.
2. Skewer a basil leaf and artichoke heart onto a toothpick. Fold a piece of salami twice, then skewer the salami onto the toothpick. Last, skewer the cheese on the toothpick. Repeat until all ingredients are used.
3. Sprinkle lightly with black pepper and serve.

Notes:

For even more flavor in each bite, add a small slice of sun-dried tomato. Store in an airtight container in the refrigerator for 3-4 days.

Stone Fruit Caprese and Grilled Chicken

This recipe is the perfect combination of sweet and savory. It’s a lovely gluten free dinner for summertime!

Ingredients:

Balsamic Chicken Breasts

• 1.5 lb chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons balsamic vinegar
• 1/2 teaspoon Italian seasoning

Caprese Toppings

• 4 apriums
• 1 small bunch fresh basil
• 4 ounces prosciutto
• 4 ounces mozzarella cheese (either buy mozzarella pearls or slice into bite sized pieces)
• 2 Tablespoons balsamic reduction or use balsamic vinegar
• salt and pepper to taste

Directions:

Prepare the Chicken

1. Preheat your grill to medium, about 375F. Trim the chicken breasts and gently pound them to a uniform thickness.
2. Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.
3. Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.

Do the Prep Work

1. Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.

Assemble & Serve

1. Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately. 

Inspired by our photographer’s recent trip to London’s Mercato Mayfair

Photography by Ashlee Glen

“Megan, have you ever had cacio e pepe?” our photographer, Ashlee Glen, excitedly asked me on a recent photoshoot. She was fresh off a plane from London and was rattling off the life-changing meals she had while traveling there with her daughter.

One such meal was at Mercato Mayfair, Mercato Metropolitano’s second London location located inside a deconsecrated church on North Audley Street. Its towering ceilings and deep vaults make it an ideal location—if not for worship—for worldwide cuisine and an impressive wine collection. Mercato Mayfair is essentially a food hall, with cultures from all over the world represented.

“On the spot made pasta that was amazingly affordable, and fun chefs who know what they’re doing,” is how Ashlee described her experience and the reason why cacio e pepe—translated from Italian as cheese and pepper—was her immediate choice.

Since her return, I haven’t been able to get cacio e pepe off my mind: the salty, rich, umami flavor from an aged Pecorino Romano; the aromatic and slightly spicy note from freshly ground black pepper; the light and creamy way that the cheese just melts as it blends with hot pasta water. It’s heaven.

Inspired by Ashlee’s recent trip to London’s Mercato Mayfair and to ease my own pasta cravings, here’s a simple cacio e pepe recipe for you to recreate her decadent meal at home. Note: I strongly suggest you make fresh pasta for this—it adds a level of textural dimension that just can’t be accomplished with store bought pasta. Plus, making pasta from scratch is just so fun.

Cacio e Pepe

Serves 4

Ingredients:

• 1 tbsp whole black peppercorns
• 5 cups Pecorino Romano cheese, finely grated
• 1 lb pasta—spaghetti, bucatini, fettucini, or tagliatelle all work here
• Salt for the pasta water—enough for the water to taste like the sea

Directions

1. In a pot, bring water to a boil. Once the water is boiling, salt the water.
2. While the water is coming to a boil, grate the Pecorino Romano cheese.
3. With a mortar and pestle, grind up the peppercorns to a fine consistency. Set a tablespoon of ground pepper aside, this is the pepper you will be using. Note: Freshly ground black pepper is crucial to this dish.
4. Add the pasta to the boiling water and cook according to package instructions. If you’re using fresh pasta, you will only need mere minutes.
5. While the pasta is cooking, heat a pan over medium heat and toast your ground pepper until it smells aromatic. This should take no more than a minute.
6. Once the pasta has cooked, reserve 2 cups of pasta water and drain your pasta.
7. Add your pasta back to your hot pot, add 1 cup of the reserved pasta water, and sprinkle half of your cheese and half of your pepper. Stir well and quickly with tongs to achieve a creamy cheese sauce.
8. Add the remaining cheese and pepper and an additional ½ cup of pasta water to the pasta and mix again.
9. If your cheese sauce is lumpy, you can either return the pasta to the stove on the lowest heat setting and stir for a minute, add a little bit more pasta water, or both.
10. You will have some leftover ground pepper from when you originally ground it with the mortar and pestle, reserve this to serve on top of the pasta after you’ve portioned it into bowls.

When the weather gets warmer, we’re all about easy meals that allow us more time outside, soaking up the sun. Enter: Shakshuka. Shakshuka originated in Northwest Africa and is traditionally a dish consisting of eggs poached in a sauce of tomatoes, peppers, onion, and garlic and commonly seasoned with cumin, paprika, and cayenne pepper. Over the years, shakshuka has gained in popularity in other cultures thanks to its effortless preparation and rich, delicious flavor—which means countless cooks have created riffs and iterations of the classic recipe (ask our editor about her eggplant shakshuka recipe sometime).

Save a traditional North African shakshuka for summertime, when your garden tomatoes are in abundance. For now, try your hand at this springtime shakshuka recipe that’s perfect for any meal of the day—from breakfast and brunch to Sunday supper.

Simple Springtime Shakshuka

Ingredients:

1 lb spinach

Salt and pepper to taste

2 tbsp extra-virgin olive oil

1 medium-sized leek, white and light green parts only, thinly sliced, rinsed, and dried

1 small yellow onion, diced

2 medium garlic cloves, minced

1 cup frozen peas

1½ teaspoons ground cumin

1 teaspoon paprika

3 ounces feta cheese, crumbled

6 large eggs

Directions:

1. Heat oil in a large, 12-inch non-stick skillet on medium-high heat.
2. Add the leek and onion, then cook until fully softened but not browned.
3. Add the garlic and cook until just fragrant, about 30 seconds. 
4. Add the spinach and cook until the leaves are fully wilted. 
5. Add the peas, cumin, paprika, ¼ cup water and two-thirds of the feta, then stir just until the feta begins to melt, about 30 seconds. 
6. Season with salt and black pepper to taste
7. With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper. 
8. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. 
9. Remove from heat and sprinkle with the remaining feta.
10. Serve with a generous portion of crusty bread for scooping.