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.

The restaurants will serve as a hub for healthy food and local entertainment

By: Jeremy Angione | Photos By: Ashlee Glen

When Crisp closed in 2025, health-conscious diners were left with one less option for a quick, nutritious meal downtown.

But the vacancy didn’t last long. Its “spiritual successor,” Greens, soon filled the space—offering a familiar yet refreshed menu for downtown Lynchburg residents and visitors to enjoy.

Greens owner Hart Green is a longtime downtown resident. Though most of his background is in IT, he and his father have been active property investors for more than three decades. In fact, they’ve owned the building at 1124 Church Street—where Greens now operates—for over 30 years.

“Back in the nineties, we started investing in downtown, back when it was a ghost town,” Green said. We were looking for somebody to take over, because we pretty much had a turnkey restaurant.”

A casual meeting at Three Roads Brewery between Green and local couple Tabitha Abbott and Mike McKendree turned into a partnership.

“We came up with some really great dreams and ideas. That’s when Greens was born,” Green said.

Abbott is the Chief Operating Officer of the Academy Center of the Arts, while Mike is a radio personality with a special skill for marketing and talent booking. In that meeting, it was determined that each person had a special skill that would serve the operation of the new business.

“I want to be able to help pull what we all do best into doing bigger, more awesome stuff,” Abbott said.

From an outside perspective, the transition from Crisp’s closure to Greens’ opening may have seemed quick and seamless. According to Green and Abbott, the absence of fast casual salad options was felt.

“I probably ate there four days a week, and gained 10 pounds when it closed,” Green joked. “I’ve been relying a lot on Tabitha and Mike to get things going over here.”

Between his ownership of the building, the necessary restaurant infrastructure already being in place, and his desire for salads, Green felt that a similar business would be the best fit.

“An empty building to me is a crime, especially downtown. So we kept a lot of the same ideas and made it our own,” Green said.

Greens opened October 1. Although its products are very similar, Green hopes to expand the menu to be much more accommodating to various diets and seasonal desires.

“I’m trying to have food that’s good for everyone,” Green said.

Greens also offers gluten-free pizza and will shift its focus to various soups in the winter months.

When Crisp closed, Cosmos, the adjacent business, also closed. The trio of Green, Abbott, and McKendree decided to use the space to open a new restaurant called The Vaughan Garage, or just The Vaughan.

As a longtime downtown resident, Green wanted The Vaughan to celebrate the area’s history. Named after Vaughan Tire and Appliance, which once occupied the same space, the restaurant will display original signage and memorabilia from past downtown businesses—adding both nostalgic flair and a visual record of the city’s evolution.

Beyond its menu and retro aesthetic, The Vaughan aims to be a cultural hub. With large garage doors that open to the street and Abbott’s background in event planning, the space will host art markets, outdoor gatherings, and regular live music curated by McKendree.

McKendree will be using his talent booking expertise to ensure that The Vaughan has live music every weekend.

“There will be a mix of local favorites, but there will also be national touring acts. I’m big into indie bands and up-and-comers. I love the opportunity to give them a stage.” McKendree said.

Green says that he wants The Vaughan to be the downtown brunch spot on weekends, which will be aided by occasional live music during the day which he dubbed “acoustic brunch”.

“I do think that this is going to add to the health and well-being of those who live in the downtown area, and continue to get people to stay and play where they live,” Abbott asserted.

McKendree believes that downtown Lynchburg has constant forward motion in its progress to a fully fledged cultural center. McKendree sees The Vaughan as a complement to other bars and restaurants that feature live music, rather than competition. The Vaughan will also host unique events like comedy nights and bingo, but will try to ensure not to overlap with neighboring businesses holding similar events on a given evening.

“I just want to bring more people downtown. And give the residents of downtown more options, more entertainment, and things to do,” McKendree said. He wants locals to grab a beer at Three Roads, and then grab dinner and listen to music at The Vaughan. Green, McKendree, and Abbott all have a mutual love for the space they are doing business in.

“We live a block away. This is our neighborhood. This is a fun place, and I think it’s going to get more fun,” McKendree said.

It’s evident that Abbott, Green and McKendree’s combined experience and love for downtown will make Greens and The Vaughan something special for locals and visitors alike.

“What we’re really shooting for is making sure what we’re doing here is family friendly. That’s really important to all of us,” Abbott said.

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Slow, satisfying bakes that fill the house with warmth—great for a cozy winter weekend.

When the world outside feels gray and cold, few things warm the spirit quite like the smell of something baking. Whether you’re lingering over brunch, baking just because, or gifting a loaf to a friend, these recipes are made for slowing down and savoring the season. Pour a mug of coffee (or swing by your favorite coffee shop—find inspiration on page 68), preheat the oven, and fill your kitchen with the kind of comfort only home baking can bring.

Savory Herb & Cheddar Scones (photo above)

Flaky, buttery, and full of sharp cheddar with a sprinkle of fresh thyme and chives, these scones are the perfect bridge between breakfast and lunch. Serve warm with a smear of butter alongside soup or salad—or pair with a poached egg for a hearty weekend brunch.

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional)
6 tbsp cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme (or 1 tsp dried)
3/4 cup cold buttermilk, plus 1 tbsp for brushing

Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in the butter with a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. (Editor’s Note: I always use my hands for this—I don’t have the patience for a pastry cutter!)
4. Stir in cheese and herbs. Add buttermilk and mix just until dough comes together—do not overmix.
5. Turn dough out onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges.
6. Arrange on a prepared sheet, brush tops with buttermilk, and bake for 18–20 minutes or until golden.
7. Cool slightly before serving. Best enjoyed warm.

Brown Butter Pear Skillet Cake

This rustic cake delivers elegance with ease. Browning the butter brings out deep nutty notes that complement ripe pears and a touch of cinnamon sugar. Bake it in a cast-iron skillet and serve straight from the pan for a dessert—or brunch centerpiece—that’s as beautiful as it is comforting.

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour (or sub all-purpose)
1 tsp baking powder
1/2 tsp salt
2 ripe but firm pears, thinly sliced
2 tbsp brown sugar
1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. In a 10-inch ovenproof skillet, melt butter over medium heat. Continue cooking until golden brown and nutty, 4–5 minutes. Pour 1/4 cup of browned butter into a bowl and set aside to cool slightly.
2. Swirl remaining butter around the skillet to coat. Arrange pear slices in a fan pattern in the pan. (Editor’s Note: You can use apples here, too!)
3. Sprinkle pears with brown sugar and cinnamon.
4. In a medium bowl, whisk sugar, eggs, and vanilla into reserved butter. Add flours, baking powder, and salt, stirring just until combined.
5. Pour batter over pears, spreading evenly.
6. Bake 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes, then invert onto a plate to reveal the caramelized pears on top—or serve directly from the skillet.

Cinnamon Swirl Quick Bread

Sweet and aromatic, this loaf captures the essence of a lazy winter morning. A simple batter and ribbon of cinnamon sugar create bakery-level flavor with no yeast or proofing required. Enjoy a thick slice with your favorite coffee or wrap it in parchment for a thoughtful homemade gift.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
2 tsp vanilla extract

Cinnamon Swirl: 1/3 cup brown sugar + 1 1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, egg, and vanilla until smooth. Combine wet and dry ingredients just until incorporated.
4. Pour half the batter into the loaf pan. Sprinkle half the cinnamon mixture on top. Add remaining batter, then the rest of the cinnamon mixture.
5. Use a butter knife to gently swirl through the layers.
6. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing from the pan. Slice once fully cooled.

Maple Oat Walnut Muffins

Hearty yet tender, these muffins capture the essence of winter mornings with notes of maple, toasted oats, and chopped walnuts. They’re just sweet enough to feel like a treat but wholesome enough for everyday breakfast. Spread with a little butter or enjoy warm alongside your first (or third) cup of coffee.

Ingredients:
1 cup rolled oats
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup melted butter (or coconut oil)
1/3 cup pure maple syrup
1 egg
1 tsp vanilla extract
1/2 cup chopped walnuts (or pecans)

Instructions:
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine oats and milk; let stand for 10 minutes to soften.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Stir melted butter, maple syrup, egg, and vanilla into oat mixture.
5. Add wet ingredients to dry ingredients and stir gently until combined. Fold in walnuts.
6. Divide batter evenly among muffin cups (they’ll be about 3/4 full).
7. Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool briefly before serving.

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From festive loaves to show-stopping layer cakes, these holiday bakes bring joy to every table—and they’re simple enough for first-time bakers yet satisfying for seasoned pros.

Photos By: Ashlee Glen

There’s something magical about cake during the holidays. Unlike cookies, which are made by the dozen, or cocktails that vanish in a glass, cake makes a statement. It’s celebratory, sharable, and versatile enough to be a gift, centerpiece, or midnight indulgence after a holiday gathering.

This year, we’re embracing the season with a collection of bakes that range from simple mug cakes for a cozy night into elegant layer cakes worthy of a holiday table. Some can be made ahead and wrapped as gifts, others will shine as the star of a party spread. Best of all, each one is approachable, whether you’re a twenty-something baking in a tiny kitchen for the first time or a seasoned home cook looking for new flavors.

Think peppermint and white chocolate, spiced gingerbread, cranberry citrus, and even a twist on hot chocolate itself. Consider this your countdown to Christmas, one festive cake at a time.

Discover All 12 Cakes of Christmas Recipes:

1. White Chocolate Cake with Peppermint Frosting
2. Red Velvet Cake Balls
3. Traditional Christmas Fruit Cake with Brandy
4. Gingerbread Mug Cake
5. Vanilla-Orange Gingerbread Cream Cake
6. Cranberry Loaf Cake
7. Pumpkin Pecan Upside-Down Cake
8. Hot Chocolate Cupcakes
9. Eggnog Bundt Cake
10. Cranberry White Chocolate Donuts
11. Citrus Glazed Gingerbread Mug Cake
12. Cranberry White Chocolate Loaf Cake

 

Colca’s Chicken Brings Bold Flavor to Lynchburg

By: Jeremy Angione | Photos By: Ashlee Glen

Despite Lynchburg’s small-town vibe, it’s home to many diverse, cultural food experiences. One of the newest additions is Colca’s Chicken,
a family owned and operated restaurant that opened in July 2024. Colca’s is a celebration of Peruvian culture and cuisine.

Manager and co-owner Andre Bickford says that Colca’s mission is, “to deliver the best authentic, fresh, healthy, and delicious tasting Peruvian food to Lynchburg for people to taste Peru when they taste our restaurant and just give them an amazing experience, not just with the food.”

Colca’s is a hybrid restaurant with fast casual elements such as Peruvian ingredients to build a custom meal, or more curated meals that are cooked to order.

According to Bickford, the name Colca refers to a valley region in Peru, which is home to the chicken dishes that inspire Colca’s recipes. He says that, as the name suggests, chicken is the main draw and focus of the menu.

 

“It’s Peruvian chicken—it’s not chicken from Peru, but the way we prepare it is Peruvian. We marinate it for 24 hours in this special secret recipe marinade with a lot of stuff in it. And then we grill it in our charcoal fire oven from Peru. So the oven, we actually bought it from Peru and they shipped it up to us,” Bickford said.

Additionally, there’s a variety of freshly prepared Peruvian meats, housemade sauces, drinks, and desserts.

My order—a pork belly rice bowl, empanadas, sweet plantains, and a golden can of Inca Kola—barely scratched the surface of what Colca’s has to offer.
Colca’s Chicken sits in the heart of Greenview Drive, across from the Cornerstone apartments. Inside is a large, well lit space. The walls are painted with brightly colored murals that picture scenes and symbols of Peru. Even the Peruvian music playing helps to elevate the atmosphere beyond a simple restaurant theme, to what we often dub as an authentic experience.

According to Bickford, Lynchburg has been loving what Colca’s has to offer the area. Event catering has been a pillar of the business, giving Colca’s a real reach into the community with its message and mission, communicated through real, crafted, and cultural food.

Bickford and his family are confident in the continued success of Colca’s Chicken. Their hope is to expand into future locations, potentially in Roanoke or Charlottesville. According to Bickford, a second chicken oven has been ordered for a potential second location.