Chemistry, Creativity, and Community Collide Deliciously at Love + Umami VA

By: Emily Mook | Photos By: Ashlee Glen

While visiting Japan in 2018, I became interested in the concept of umami, which is a Japanese word that translates literally to “essence of deliciousness” or “a pleasant savory taste.” Despite learning these translations and tasting authentic Japanese dishes that seemed to encapsulate the term, I still couldn’t fully distinguish umami from savory. Whether you are also familiar with the term but would struggle to produce its definition or are encountering it here for the first time, restaurateur and chemistry professor Amy Ngo has got you covered.

“I’m a chemist, so I’ll give you the scientific definition of umami first,” Ngo said. “Umami is recognized by receptors on your tongue that detect glutamate, a compound naturally found in ingredients like cooked meats, mushrooms, soy sauce, aged cheeses, tomatoes, and seaweed. Now for the foodie definition: Umami is that deep, savory richness that makes you stop after the first bite and say, ‘Wow!’ It’s the flavor that keeps you coming back for another bite and leaves you in the best kind of food coma.”

But Ngo and her husband, Kevin Jeon, who co-own new mobile pop-up food business Love + Umami VA, do more than define umami goodness—they consistently deliver it through their exciting, unique, and largely made-in-house menu of reimagined Asian comfort food offerings.

Among those offerings are their signature customizable umami rice bowls, which customers can tailor to their tastes by choosing a protein, unlimited toppings, and a drizzle to add to a bed of delicious jasmine rice. With delectable and unique protein choices such as spicy mapo tofu with mushroom and tom yum pork chili, fresh toppings such as furikake, scallion, and cilantro, and flavorful finishers such as peach soy and spicy mayo drizzles, you can’t go wrong with any customization plan.

In addition to these standout loaded bowls—and a variety of distinctive sides and desserts, including Jeon’s favorite, their Ube + White Chocolate Sponge Cake—Love + Umami’s menu boasts an item that you’ve likely never encountered before: umami hot dogs. Originally intended to be a one-night-only special at Three Roads Brewing, the item was such a hit that it has since become a permanent fixture.

“You can choose between our Korean Bulgogi Philly Cheesesteak dog, piled high with sweet and savory marinade and melty cheese, or our Thai Tom Yum Pork Chili dog topped with a rich, tangy and slightly spicy pork chili inspired by the bold flavors of tom yum,” Ngo said. “Then comes the fun part: loading it up with your favorite garnishes, including Kevin’s mom’s homemade kimchi, which we grill to bring out its smoky, caramelized flavor.”

In addition to the chemistry and creativity that set their cuisine apart, Ngo and Jeon prioritize consistency and community—all while both working full-time jobs on opposite schedules.

Although the couple just moved to Lynchburg last October and came up with the idea for their business in February, they have already cemented themselves as a staple with which many other businesses (both in and around Lynchburg) want to partner. Ngo also completed the Virginia Small Business Development Center – Lynchburg Region’s CO.STARTERS program to better understand all aspects of owning and running a mobile food business.

“CO.STARTERS has been really helpful in making me realize that running a food business is more than just cooking food and selling it,” she said. “There’s so much behind-the-scenes work and factors to consider when it comes to operations. I thought I would just get to cook and talk to customers all the time, but I do spend a good chunk of time filling out paperwork, making promo materials on Canva and grocery shopping, all while teaching chemistry full time at a local college. Also, the facilitators and my cohort this year have been so amazing and supportive since day one!”

As Ngo and Jeon work tirelessly on a day-to-day basis both behind the scenes and on the front lines to grow their business, they also have specific goals for the future in mind—such as expanding their menu offerings and potentially opening a brick-and-mortar location—as well as a general goal of becoming a household name in the sphere of Central Virginia cuisine.

“Our goal is to become a household name in Lynchburg and throughout the surrounding region,” Jeon said. “If you’re within a two-hour drive, we want Love + Umami to be the first place that comes to mind when you’re craving bold, Asian-inspired food.”

No matter what shape the journey ahead takes, Ngo and Jeon are grateful for the community support they’ve received and encourage foodies near and far to follow along for the ride.

“Our social media really tells our story, so if you want to see what we’re cooking up and where we’ll be next, give us a follow!” Ngo said. “You can find us on Instagram at @love.umami.va and on Facebook at Love + Umami VA. We’d love to have you along for the journey!”

Incorporating Fall’s Favorite Fruit into Four Distinct Courses

Moving from one season to the next always necessitates adjustments—wardrobe changes, home and car tune-ups, and major schedule shifts—but the transition from summer to autumn tends to feel the least severe and most refreshing. As the cooler fall air rolls in, it also ushers in an arguably unmatched sense of possibility that gently encourages you to leave behind what no longer serves you and to start anew.

That comfortingly familiar early-fall feeling that still manages to feel bright, crisp, and new each year is perfectly represented by fall’s signature fruit: the apple. Symbolic in a myriad ways and beloved for their versatility in form and function, wide range of flavors, and many health benefits, apples have something to offer for every course. Read on for a full day’s worth of apple-centered recipes to celebrate fall’s favorite fruit and a season of new beginnings.

Breakfast

Apple Cinnamon Overnight Oats (photo above)

Nutritious, convenient, and endlessly customizable, overnight oats have become an incredibly popular breakfast option. To infuse your oats with one of autumn’s favorite flavor pairings—tart apple and warm cinnamon—try this simple, on-the-go recipe.

Ingredients (for 1 serving):
1/2 cup old-fashioned rolled oats
1/2 cup milk (dairy or plant-based)
1/2 apple, diced or grated
1/2 tsp ground cinnamon
Pinch of salt
1/4 cup plain or vanilla yogurt (optional, for added creaminess)
1 tsp maple syrup or honey (optional)
1 tsp chia seeds (optional, for a thicker texture)
1/4 tsp vanilla extract (optional)

Directions:
1. In a wide-mouth glass jar (or similar container), combine the oats, milk, cinnamon, salt, and whichever of the following optional ingredients you choose to use: the yogurt, maple syrup or honey, chia seeds, and vanilla extract.
2. Stir in the diced or grated apple.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before eating. Add more milk as needed to reduce thickness, and customize to your liking by topping your oats with thin apple slices, extra cinnamon, and/or a dollop of your favorite type of nut butter.

Lunch

Apple Cranberry Pecan Salad with Feta Cheese

As temperatures begin to drop, harvest salad and hearty soup pairings prepare for their time to shine. This light but flavorful autumn salad marries complementary tastes and textures to provide the perfect base for grilled chicken and/or the perfect pairing for a smooth and savory soup.

Ingredients (for 4 servings):
Salad:
5–6 cups spring mix, chopped romaine, or baby spinach
1 apple, thinly sliced (Honeycrisp and Granny Smith apples are best)
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced (optional)

Vinaigrette:
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Pinch of salt and black pepper

Directions:
1. Combine all salad ingredients in a large serving bowl.
2. In a separate smaller bowl, whisk together all vinaigrette ingredients.
3. Just before serving, pour the vinaigrette over the salad.
4. Toss salad and vinaigrette gently and serve immediately.

Dinner

Pork Chops with Green Apples, Onions & Rosemary

Tart-sweet and savory flavors, along with rustic seasoning, combine beautifully in this classic autumn dinner recipe. This balanced entree is hearty and comforting without being heavy.

Ingredients (for 4 servings):
4 boneless or bone-in pork chops (about 1 in. thick each)
1–2 green apples, thinly sliced
1 medium red or yellow onion, thinly sliced
2 tbsp olive oil
1–2 tbsp fresh rosemary, chopped
1/2 cup chicken broth or apple cider
Salt and black pepper
1–2 cloves garlic, minced
1 tbsp Dijon mustard (optional)
1 tsp honey (optional)

Directions:
1. Preheat oven to 400°F.
2. Pat pork chops dry and season generously with salt, pepper, and half the rosemary.
3. Heat half the olive oil in a large skillet over medium-high heat. Sear each pork chop for approximately 3–4 minutes per side until nicely browned. Transfer chops to a plate.
4. In the same large skillet, pour in the remaining oil and then add apple and onion slices. Cook for 5–7 minutes, stirring occasionally, until softened and lightly browned. Transfer cooked apple and onion slices to a plate.
5. Make a pan sauce by adding minced garlic and remaining rosemary to the skillet, cooking for 30 seconds, and then pouring in the chicken broth or apple cider while scraping up the browned bits to thicken. Stir in Dijon mustard and honey if using.
6. In a greased baking dish or on a lightly-oiled sheet pan, roast the pork chops in the oven until they reach 145°F internally. This will take about 8–10 minutes.
7. Spoon the apples and onions over the pork chops and drizzle with the pan sauce before serving. Consider serving mashed or roasted potatoes or sweet potatoes on the side.

Cocktail

Spiced Apple Cider Sangria

This stunning but simple cocktail balances warm spiciness and cool crispness, encapsulating those early fall days before summer fully fades.

Ingredients (for 6 servings):
1 750 mL bottle wine (a dry red like
Pinot Noir or a dry white like
Pinot Grigio is best)
2 cups apple cider
1/2 cup orange juice
1/2 cup brandy
3 cinnamon sticks
2 apples, thinly sliced
1 orange, sliced
Ice
3 tbsp sugar (optional)
1 tsp cinnamon (optional)

Directions:
1. Place the apple and orange slices in alarge pitcher.
2. Add the wine, apple cider, orange juice, brandy, and cinnamon sticks to the pitcher and stir.
3. Place the pitcher in the refrigerator for at least 3 hours, preferably overnight.
4. For added fall flair, consider adding cinnamon sugar rims to your glasses before serving the sangria. Mix the cinnamon and sugar together and moisten glass rims with water, orange juice, or an orange wedge before dipping them into mixture.
5. Add ice to glasses, pour in sangria, and enjoy!

Ry’s Pies ‘N Cobblers blends fresh ingredients, Southern baking traditions, and nearly 100 years of family history into desserts that feel like home.

Photos By: Ashlee Glen

Some family recipes are written on stained index cards and tucked into kitchen drawers. Others live entirely in memory.

For Delilah White and Ryan Davis, the team behind Ry’s Pies ‘N Cobblers, preserving Grandma Nellie Belle’s baking legacy meant spending two years translating decades of instinct, observation, and tradition into written recipes.

“It literally took me two full years to write down all of Grandma’s recipes that had lived only in my head,” said Davis, who serves as head baker of Ry’s Pies. “Every pie crust, cobbler, and dessert was learned by watching her hands, standing beside her in the kitchen, and hearing her say, ‘You have to feel it.'”

That legacy began long before the bakery itself. Some of Davis’ earliest memories involve gathering ingredients alongside cousins and family members. When the grandchildren wanted dessert, Grandma Nellie Belle had a simple response.

“If you want something sweet, go pick the berries and I’ll make it for you!”

The children would spend hours in the blackberry patch before returning home, where those berries became warm cobblers shared around a crowded family table. Today, those lessons still shape the business.

“We still believe in using fresh, quality ingredients, and we use fresh-picked fruit in our desserts,” Davis said. “More importantly, we strive to create the same feeling Grandma created around her table—a sense of comfort, connection, and love in every bite.”

That commitment to craftsmanship has earned recognition well beyond Southern Virginia. Among the bakery’s accolades is a win in the King Arthur Flour Harvest Competition for its Caramel Apple Crumb Pie. Another memorable moment came when a customer shared that a representative from Nothing Bundt Cakes had recommended Ry’s Pies ‘N Cobblers instead.

Yet awards are only part of the story. The bakery remains deeply rooted in the traditions that inspired it, from classic Sweet Potato Pie and Blackberry Cobbler to seasonal desserts that celebrate Virginia’s agricultural heritage.

If there is one dessert that captures the heart of the business, Davis points to the Sweet Potato Cheesecake. Built on Grandma Nellie Belle’s sweet potato pie recipe and paired with a homemade cream cheese filling, graham cracker crust, and signature Brown Suga Glaze, it represents both preservation and innovation.

“In many ways, our Sweet Potato Cheesecake is Ry’s Pies ‘N Cobblers on a plate,” Davis said. “It’s rooted in family history, handcrafted with care, and creatively reimagines tradition while staying true to the flavors and values that started it all.”

Visitors can find Ry’s Pies ‘N Cobblers each Saturday at the Lynchburg Community Market, where Davis and White continue sharing desserts inspired by nearly a century of family tradition. Whether it’s a slice of pie, a cobbler, or a cheesecake, every dessert is designed to offer something more than sweetness.

“We hope they’re experiencing a little piece of those summer afternoons in Grandma’s blackberry patch and the sweet moment of gathering around the table with the people you love.”  

A vibrant, fresh summer menu that’s perfect for an afternoon by the pool or a lazy evening in the shade

Written & Photographed By: Laura Miner

This collection of fun, vibrant recipes is perfect for a sunny day in the backyard. Much of it can be prepped ahead of time, meaning you get to spend more of  the party with your friends and loved ones. When hosting is easier, you may actually get to take a dip in the pool, too!

Better-Than-Takeout Taco Bar (Photo above)

Serves 6

Skip the drive-thru and build the ultimate taco night at home with one of my favorite entertaining meals! When everyone builds their own tacos, you simply create an easy setup that turns taco night into an interactive feast with bold flavors and fresh ingredients in every bite. 

Because you can prep most of the ingredients the day before, it makes the party a lot less stressful—simply heat up the final items just before serving.

Best of all, you can totally customize the ingredients that you serve, so everyone’s happy. Grab your favorite proteins, salsas, and toppings, and let’s go! 

Ingredients:

• 2 lbs ground beef
• 1 can black beans
• Jalapeño
• Cheddar cheese
• 2 limes
• Cilantro
• Pickled onions (see salad recipe)
• 1 head lettuce
• Flour or corn tortillas
• 1 jar salsa
• 1 small sour cream
• 8-10 taco shells

Taco Seasoning Ingredients:

• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. Do the prep work: Slice the jalapeño, removing the ribs and seeds to decrease the heat (if preferred). Mince the cilantro. Shred the cheese. Shred half of the lettuce, leaving the larger leaves whole for lettuce wraps. Mix together the taco seasoning ingredients and set aside.

2. Cook the beef. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it apart until browned. Stir in the seasonings and 1/4 cup of water. Simmer for four to five minutes, stirring occasionally.

3. Heat the beans. Drain the liquid from the can, then add the black beans to a
small saucepan. Add juice of 1/2 lime, 1 teaspoon cumin, and 1/2 teaspoon salt. Heat over medium heat until it begins to simmer. Remove from the heat and stir
in 1-2 tablespoons of cilantro.

4. Toast the tortillas, and warm the taco shells. Set out all the prepared ingredients.

Pro tips: 

• Buy pre-made to save time: Buy shredded cheese, and/or skip the homemade seasoning blend and use a pre-made packet. 
• Try the standing taco shells. I always find they make it easier, faster, and less messy when friends try to fill their tacos.
• Plan your servingware for each element the night before. I like to set out each bowl with a sticky note with what I plan to use it for. This makes party-time feel brainless, and you won’t be scrambling to find the right bowl or forget something you wanted to serve.

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Honey-Mint Tropical Fruit Salad

Serves 6

This fruit salad will make your mouth water from across the room! Juicy seasonal fruit gets gently tossed in a dressing of sweet honey and tangy lime juice, with aromatic mint and lime zest to really make it come to life! Serve it chilled for a fruit salad that tastes just as beautiful as it looks!

Dressing Ingredients:

• 2 tbsp honey
• 1 lime, zested and juiced

Salad Ingredients:

• 3 cups fresh watermelon
• 2 cups strawberries
• 1 cup blackberries
• 1 cup blueberries
• 2 mangos
• 2 oranges
• 2 cups pineapple
• 15-20 fresh mint leaves (about 1/4 cup loosely packed)

Instructions:

1. Dice the watermelon, strawberries, mangos, oranges, and pineapple into bite-sized pieces. Chop the mint.

2. In a small bowl, whisk together the lime juice, zest, and honey. 

3. Add all of the fruit to a large bowl, cover, and keep chilled until just before serving.

4. Just before serving, drizzle the fruit
with the dressing. Add the mint.
Gently toss the fruit salad and serve.

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Mango Slushie

Serves 4

This drink is super creamy and dreamy! It tastes like sunshine in a glass! It’s an easy recipe that comes together in minutes with a handful of simple ingredients. Made frozen mango, orange juice, and ice, it blends into the perfect tropical treat for hot summer days. Because the sweet mango flavor pairs perfectly with the bright citrus, you get a refreshing drink that feels a little like a vacation.

It’s really thick, so don’t forget the spoon!

Ingredients:

• 3 cups frozen diced mango
• 3 cups orange juice
• 2-3 cups ice
• Juice of 2 limes

Instructions:

1. First, add only the frozen mango, orange juice, and lime juice to your blender. Blend until smooth. 

2. Add 2 cups of ice and blend again until smooth. 

3. Add the rest of the ice, and blend again for a thicker consistency. 

Tip: If it becomes too thick to blend, add a little water. 

Optional: For more tropical flavor, swap half
of the orange juice with coconut milk.

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Grilled Corn & Avocado Salad

Serves 4

This grilled corn and avocado salad is the perfect mix of smoky, creamy, crisp, and fresh. Sweet charred corn, buttery avocado, juicy tomatoes, and tangy pickled onions are tossed together with crisp lettuce and drizzled with a creamy, lightly spicy dressing for a salad that’s packed with flavor and texture. It’s a delicious side dish for summer cookouts, tacos, grilled chicken, or weeknight dinners, and it’s even hearty enough to enjoy as a light meal on its own. Fresh, colorful, and easy to make, this is the kind of salad that’ll make everyone come back for seconds!

Salad Ingredients:

• 4 ears of corn on the cob
• 1 cup grape or cherry tomatoes
• 3 cups mixed lettuce
• 2 avocados
• 1/4 cup cilantro

Optional: 1/2 cup crumbled cotija cheese

Pickled Onion Ingredients:

• 1 red onion
• 1/4 cup apple cider vinegar 

Chipotle-Lime Ranch Ingredients:

• 1 cup store-bought ranch dressing
• 1-2 chipotle peppers in adobo sauce
• Juice of 1 lime

Optional: handful of cilantro

Instructions:

1. The day before, or at least a few hours before, make the pickled onions. Using a mandoline or sharp knife, carefully slice the red onion thinly. Heat the vinegar until warm but not boiling. Add the pickled onions to a mason jar and pour the vinegar on top. Season with a dash of salt and sugar. Press the onions down until fully submerged. You can top it off with water if needed. Cover and refrigerate for at least four hours.

2. Prepare the grilled corn: Preheat a well-oiled grill to medium (about 350˚F). Place the shucked corn directly on the grill, turning occasionally, until the corn kernels are plump and you see light char marks on all sides, about eight to 10 minutes. Set the corn aside to cool slightly.

3. Meanwhile, prepare dressing. Mince the peppers, and juice the lime. Whisk together all the salad dressing ingredients.

4. Prepare the salad. Halve the tomatoes, and dice the avocados. Chop the lettuce. Mince the cilantro. Once the corn is cooled, carefully cut the kernels away from the cob. 

5. Add all the salad ingredients to a large bowl, add some pickled onions, and toss with the dressing. Serve right away.  

How a Lynchburg teacher turned a simple spring tradition into curated outdoor experiences designed for connection, celebration, and ease.

By: Jeremy Angione | Photos Courtesy: HILL CITY PICNICS

After a particularly harsh winter, Lynchburg residents are undoubtedly ready to get outside and enjoy spring—and there is probably nothing more representative of a serene spring outing than a picnic. Local schoolteacher Danielle Sarchet created Hill City Picnics to help Lynchburg residents enjoy luxury, curated picnics for any occasion.

“Hill City Picnics officially began during the pandemic as a way to help people continue creating special memories in a safe and creative way,” Sarchet said.

Aside from seeing a need for the services Hill City Picnics provides to Lynchburg, Sarchet claims the business is much more personal to her than just filling a gap in the local market. “It was also important to me to build something my son and I could share. When he was younger, he would ‘protect’ the picnic setups with his toy sword, and now he helps with setting up and breaking down when he can,” Sarchet shared.

Creating fun, engaging, and ultimately memorable events for her first-grade students helped to inform how Sarchet curates unique experiences for her customers. She says the flexibility in her schedule allows her to still devote plenty of time to her business. Fortunately, spring and summer breaks allow her to tap into Hill City Picnics’ best seasons of operation.

“Being a single mother, that extra income is important, but I also genuinely love what I do. My passion for teaching carries over into my business. Additionally, I offer setups for children’s sleepovers and movie nights, where my fun, creative, elementary teacher personality really shines,” Sarchet said.

Hill City Picnics offers a variety of packages with different amenities and price points that cater to different budgets and occasions. Her most popular packages are the “Golden Hour Glow,” which Sarchet describes as a “romantic escape,” and the “Sweet and Simple,” which is the most affordable “chic pop-up” that Hill City Picnics offers.

One aspect of Hill City Picnics is the curation of high-quality products and amenities for each setup. Sarchet partners with local businesses and Airbnbs to help bring her vision to life.

“No two setups are exactly the same. We work to tailor each experience to fit the occasion, whether it’s a romantic date, a celebration, or a gathering with friends and family,” Sarchet explained.

More than just fancy hors d’oeuvres, Hill City Picnics employs high-quality plating and personalized decor.

“I’m fortunate to collaborate with an amazing team of talented women who each bring their own expertise to the experience, including charcuterie specialists, balloon stylists, and retreat hosts,” Sarchet said.

Enjoying a Hill City Picnic is as simple as registering for your desired picnic package and just showing up, according to Sarchet, who aims to make the process as stress-free as possible.

“Hill City Picnics has been growing organically over the past few years, and the response from the community has been very positive. Everyone who has heard about the concept and booked a picnic has loved the experience and truly enjoyed the service,” Sarchet claimed.

To peruse the different packages and events and book a picnic, you can visit Hill City Picnics’ website: hillcitypicnics.carrd.co.

Experience Lynchburg Restaurant Week
June 13-20, 2026!

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 13 to June 20, 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.

How Traber Ranch’s growing collection of concepts is reshaping downtown Lynchburg—one space, one experience at a time.

By: Olivia Carter  |  Photos By: Ashlee Glen

A string of new businesses is unfolding along Main Street in downtown Lynchburg.

Owner Melanie Traber has a growing portfolio of concepts under the Traber Ranch umbrella. What started as a simple idea—a small store and coffee shop—has quickly expanded into a network of distinct but interconnected spaces: Trading Post by Traber Ranch, The Vault, TBR Bistro, Lonestar Market and Café, and the Boiler Room.

Although it may sound ambitious, Traber said that this wasn’t part of some grand master plan. “Just one thing after another is kind of how it happened.”

She saw a gap downtown at the start. “There were no stores to go to,” she said. “You have to go to Madison Heights or out Wards Road just to get something simple.”

That inconvenience planted the seed for what would become the Trading Post, a hybrid retail shop and coffee space designed to serve both practical needs and create a reason for people to linger downtown.

The building itself helped shape what came next.

“We saw the back space of it, which is absolutely beautiful, and thought, well, if we were in this, we could do the store, a coffee shop, and maybe rent out the back for weddings,” Traber said.

But like many of Traber’s ventures, the concept evolved organically.

A basement space, initially little more than a cleaned-out shell, transformed after a suggestion from her son.

“He said, ‘What if we put pool tables in that downstairs area and had that as a bar?’” she said.

That idea eventually grew into what regulars now refer to as the “speakeasy,” adding an entertainment layer to the Trading Post and laying the groundwork for a broader vision.

As the Trading Post gained traction, another opportunity emerged—one that would expand the concept beyond retail and into nightlife. Behind the original building, Traber and her team introduced a music hall complete with a stage and professional sound system, driven in part by a personal motivation.

“My husband loves live music, so we ended up deciding to build a stage and have live music events,” she said.

The result is a space that blends casual Western-inspired charm with live entertainment, creating a layered experience that invites visitors to move between spaces rather than stay in just one.

That “movement” between concepts has become a defining thread across all Traber Ranch businesses. “They’re all individuals,” Traber explained, “but they’re all so close to each other so people do like to go from one thing to another.”

Just down the road, another historic building presented a new opportunity at 1030 Main Street.

“It’s absolutely beautiful, an old bank, and the ceilings are just incredible,” Traber said.

Rather than replicate the Trading Post’s casual feel, this new business, called The Vault, leans into a more elevated nightlife experience while still maintaining the accessibility that defines Traber’s approach.

“We could rent it out on the weekends and probably do even better,” she admitted. “But we really want people to have some place to go and to get to enjoy some of these buildings.”

Inside, the space is intentionally varied. Different rooms offer distinct aesthetics, from teal-walled lounges to more dramatic bar settings, giving guests multiple atmospheres within a single venue.

Beneath The Vault is another concept: TBR Bistro, located in the former Bull Branch restaurant space.

“I think the most excitement comes from people who used to go to Bull Branch,” Traber said.

To honor that legacy, the team has incorporated subtle nods to the former restaurant, including menu inspirations and design elements. “We put a bull head up to kind of pay homage to that,” she added.

As the Traber Ranch footprint expanded, so did the practical realities of running multiple businesses, including leftover equipment from earlier ventures. Instead of letting it go to waste,
Traber saw yet another opportunity.

“We were looking at all this equipment, and it’s like, what are we going to do with all this? We could just open another coffee shop and store,” she said.

That decision led to Lonestar Market and Café, located in the former Market on Main space. Building on the Trading Post model, it offers a larger footprint, a full kitchen, and expanded grab-and-go options like casseroles and prepared meals.

The concept blends convenience with the brand’s signature Western aesthetic, while also reinforcing Traber’s original mission of making downtown more functional for everyday life.

Located beneath Lonestar is TR Boiler Room Steakhouse. Originally envisioned as a traditional full-service restaurant, the space has been reimagined as something more experiential. Instead of daily service, the Boiler Room will focus on curated events such as chef-inspired dinners, wine and bourbon pairings, and private gatherings. “We really focus on the entertainment side of things,” Traber said.

Plans also include chef’s table experiences, holiday events, and themed evenings on what Traber describes as one of downtown’s most overlooked features, including a newly renovated patio. “We’re going to do bourbon and cigar nights and wine and cheese nights,” she said.

It’s a shift that reflects a broader trend across all Traber Ranch ventures: turning dining into an experience rather than just a meal.

While the businesses are planted in downtown Lynchburg, their identity traces across the river to Amherst, where Traber Ranch spans 500 acres. There, the family raises full-blood Wagyu cattle, which translates directly to the dining concepts.

“We have a place where, if we wanted to sell our Wagyu beef, we could,” Traber said.

Despite the momentum, growth hasn’t come without challenges. From extended road construction that once reduced business by 90 percent to ongoing infrastructure issues like parking and trash services, Traber says operating downtown requires persistence. Still, she believes in the potential and necessity of creating more for the community.

In the future, Traber sees her collection of spaces not just as standalone venues, but as a connected experience. Plans are already underway for events that span multiple locations such as an “adult prom” that moves guests from dinner to drinks to dancing across the different concepts. But for now, she hopes to slow down for a bit.

“I hope that there’s a little bit of relaxation,” Traber said with a laugh.  

Cast Iron Pizza’s unique pizza style delivers flavor and nostalgia

By: Jeremy Angione | Photos By: Ashlee Glen

Cast Iron Pizza is the latest business to be opened with the help of Downtown Lynchburg Association’s Launch LYH grant initiative. Opening in December 2025, owner Jacob Black is already offering a unique take on perhaps one of the most universally loved foods: pizza.

What makes the pizza unique is all in the name. Each pizza is prepped and cooked in a cast iron skillet which makes for a crispy crust that pairs nicely with hot, fresh ingredients. Black discovered his affinity for making pizza during his college days, when he had limited food options due to the COVID-19 pandemic.
“Right when COVID hit, I needed to figure out how to make my favorite foods,” Black said.

He “fell in love with pizza” when he learned the cast iron method that he began to use in his home. After college, Black returned to Lynchburg and continued making pizzas, sharing them with friends. They encouraged him to apply for Launch LYH after he’d already toyed with the idea of opening a business.

“I decided to open a restaurant in the last year and a half. That was never really a plan in my mind,” Black admitted.

Despite working a full-time job, Black is still a primary cook for Cast Iron Pizza. He also handles everything from washing dishes to food prep.

“I’m very heavily involved, but that’s what I wanted it to be. That’s what I love doing,” Black said. Black receives plenty of help from his family who lend not only their labor, but also their restaurant management and cooking experience.

“Having the support of my family made it a lot easier to get this place off the ground,” Black said.

The recipe and processes of this style of pizza demands precision and details that Black refuses to compromise on.

“Making cast iron pizzas is the main challenge for the business. We had to figure out how to replicate what I was doing at home, in a commercial setting,” Black said.

According to Black, each pizza needs to be cooked in a specialized oven that reaches 650 degrees.

Even then, the recipe demands they cook for roughly 25 minutes.

“We don’t want to take shortcuts on the dough or recipe, because that’s what people have loved so far. This is pretty different from anything anybody would typically attempt to do in a restaurant setting,” Black explained.

Cast Iron Pizza can only make about 100 pizzas per day, so when they run out, they are out for the day. Black highly encourages his customers to preorder online to get their pizza.

Black is confident he can streamline the process if he is able to have more kitchen space. Cast Iron Pizza opened in a small restaurant footprint on Church Street. Black hopes they can expand the restaurant into the space next door as well.

The space is small but feels cozy. The warm colors evoke the family style pizza joints many of us remember from our youth. The names of the specialty pizzas are written large on a chalk wall. There are many classic pizzas with some unique twists courtesy of Black’s creativity and unique house made ingredients.

To further the “family and friends” vibe, each specialty pizza is named after a cat that belonged to Black, his family members, or his friends.

For now, Cast Iron Pizza is open Friday through Sunday. Black hopes to add more hours soon and even some house made breads onto the menu.

Find Cast Iron Pizza at 1103 Church Street in downtown Lynchburg or at castironpizzalyh.com.

New restaurant, Lula Mae’s, blends family tradition and soul food to create a memorable experience for the entire family.

By: Megan L. Horst | Photos By: Ashlee Glen

rom the outside, the building may look like any other restaurant, but when you walk through the doors, you will find that Lula Mae’s creates an atmosphere like no other. Tereika Grooms, owner, created a vibe that not only honors her family’s heritage but also welcomes families in the community to make memories together as they dine.

“My inspiration has really been my grandmother, who loved to cook,” Grooms said. “The lady would cook a four-course meal every day.”

When Grooms purchased the building, she was not sure exactly what she would do with it. She considered a barber shop or an event space, but ended up settling on a restaurant honoring her grandmother, Lula Mae, who passed away from cancer.

Her grandmother loved to cook, garden, and live the “country life.”

“My grandmother was extremely big on family,” Grooms said. “We want this place to feel like you’re coming in and sitting at your grandma’s table.” The food served is also inspired by family recipes, and her family pitches in to help prepare the food.

“My mom comes in every day and makes some of the side items from scratch—from cutting sweet potatoes, washing them, cooking them,” Grooms said. Her parents have also been a source of encouragement and inspiration to her.

“When you have parents who show up here every day, when you have those types of parents that believe and support and continue to push you and show up for you every day, I would say that’s more than enough inspiration and motivation,” Grooms said.

With soul music playing, when you walk in, you’ll not only notice the bright terracotta orange walls, but also the unique music theme, inspired by Grooms’ dad, who was a DJ. Other décor, such as photographs of her grandparents, adds special meaning to her family and creates a homey atmosphere. The small dining room, seating about 38 people, is designed to promote a fun family experience.

“When you come in, my host greets you, and you are offered a game while you wait,” she said. The board game helps encourage family interaction and making fun memories. They have everything from Monopoly, Uno, and Connect Four to Mancala, Phase 10, trivia games, and much more.

“The game allows family connections,” Grooms said. “With so much going on in the world, just simply being able to sit with your kids and your significant other and being able to play games gives them the time to do something outside of their daily lives.”

Since the opening on December 6, 2025, they have received a “phenomenal” response from the community.

“When I first opened this place up, I wasn’t sure how things would actually go,” Grooms said. “I planted the seed, I prayed about it, and it has been by far more than I expected.”

With a diverse menu that includes fish and grits, chicken and waffles, breakfast items, salads, burgers, desserts, and more, there is something for everyone. Grooms said their most popular entrée is currently the 60 West Platter.

According to their menu, the 60 West Platter: “gives you both crunchy, juicy fried chicken and flaky, golden fish sittin’ side-by-side like cousins at the cookout. Served with two fixins’ and cornbread.”

Aside from their already diverse everyday menu, they offer one-of-a-kind specials that change periodically.

“We try to keep a spin on the menu,” Grooms said. One of their recent specials was pig’s feet.

“That was a huge seller,” she said.

“We had people coming in who had never tried pig feet.”

Other specials have included salmon cakes and a variety of desserts. And for the kids, their menu offers a “Kids Corner” featuring kid-friendly options such as Chickn’ and Waffles, Hamburger and Fries, Mac N’ Cheese, and more.

Grooms believes that Lula Mae’s creates a sense of connection that welcomes everyone. The entire staff strives to make people feel accepted and at home.

“There aren’t many places you go to where you have people greeting you,” she said. “There’s nothing like Lula Mae’s in the area. We see a lot of people coming back.”

In the future, Grooms hopes to see growth—expanding to outdoor seating and possibly even a handful of food trucks. The community response to Lula Mae’s has been overwhelmingly positive, and Grooms plans to give back to the community and organizations in more ways than just serving great food.

“February 4th was World Cancer Day, and I’ve lost both of my grandmothers to cancer,” Grooms said. On that day, they donated 10 percent of the proceeds to a local cancer center.

As stated on their website: “It’s a day to come together, enjoy some great food, and help make a difference in the fight against cancer. Your meal can be part of something bigger; let’s spread hope, love, and healing together.”

They have already hosted a variety of events. On February 8, they held a Super Bowl Pre-Game special where you could stop by and enjoy their collard green dip special and 10 percent off their fan favorite—buffalo chicken dip. They’ve also had Greek days and employee days, during which they gave discounts to customers such as Lynchburg City Schools employees.

“[We want to] make people feel appreciated,” she said. They also offer military and first-responder discounts. Specials and events, along with their full menu, are posted on their website. So swing by for some family fun, grab some soul food, and don’t forget to try Nanny’s Pudding
and Sweet Potato Pie.

There’s a certain kind of hospitality that doesn’t require a dinner party or a perfectly set table. It’s the midweek knock at the door. A neighbor returning a borrowed tool.

A friend who “just happened to be in the area.” The early-spring afternoons when the light lingers a little longer and you find yourself inviting someone in without much notice.

For moments like that, it helps to have one recipe memorized.

Preacher cookies—those chocolatey, oat-filled, no-bake drops—earned their name for good reason. Legend has it they were quick enough to whip up if the preacher stopped by unexpectedly. No oven to preheat. No dough to chill. Just a saucepan, a wooden spoon, and about 10 minutes at the stove.

In a season when we’re opening windows, tidying porches (see The Front Porch Effect on page 31), and welcoming people back into our homes, they feel especially fitting.

Classic Preacher Cookies

No-Bake Chocolate Oatmeal Drops

Ingredients
1/2 cup butter
2 cups sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter
1 tsp vanilla extract
3 cups quick oats
Pinch of salt

Instructions
1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder.
3. Bring the mixture to a full rolling boil and boil for exactly 1 minute, stirring occasionally. (Editor’s Note: Timing matters here: too short and they won’t set, too long and they’ll crumble.)
4. Remove from heat and immediately stir in the peanut butter, vanilla, and salt until smooth.
5. Fold in the oats until fully coated.
6. Drop spoonfuls onto the prepared parchment and let sit at room temperature for 20–30 minutes, until set.

Makes about 2 dozen cookies.

NO FUSS = Big Plus
They’re not fancy. They won’t win a decorating contest.

But they’re dependable—the kind of recipe that lives on a handwritten card in a kitchen drawer.

And sometimes, that’s exactly what a home needs.