Meraki [may-rah-kee] is a Greek word meaning to do something with soul, creativity, and love, to put “something of yourself” into another thing. 

Photos by Amanda Martin, Meraki Table

Alex Steltzer, Amanda Martin, and Kiersten Tucker put this word into practice when they host dinner parties in Lynchburg to help women find how to meraki. This word is so integrated into what this group does that they put it in their name, Meraki Table. 

“Meraki Table was a vision born out of my own heart, in need for a community of like-minded women, and also out of friendships of 6 years. All three of us came together to use our giftings for the sake of serving the women of Lynchburg,” Steltzer said. 

On the first Thursday of every month, around 70 women come together at the Meraki House, a house on 65 acres of land. Steltzer describes it as “an oasis.” In this house, good food is eaten, intentional conversations are had, and friendships are formed. 

These should be the results of any good dinner party, and achieving these results is truly an art form. The hosts of Meraki Table are truly artists in this way. That’s because, to them, hosting a dinner party is more than showing off fine china and impressive cooking skills. It’s about the motive behind it all. 

“If a host is doing it out of a place where their heart is for everyone to feel loved and seen, then they will. But, if a host is doing it out of place to be showy, then it will feel very empty. I really think the heart and intention behind it matters,” Steltzer said. 

Dinner parties at the Meraki House are very full, with intention and with guests. A little structure is required to keep things flowing smoothly. The night starts with about half an hour for mixing and mingling, a time for everyone to get to know each other. Next, all the women gather around one huge table to eat together. Food is an essential element, and it is definitely not overlooked at Meraki Table dinner parties. 

As a health coach, Steltzer likes to create meals that are simple, nourishing, and delicious. One big hit was a peanut stew with coconut chicken and an Asian salad. All meals are made from scratch. 

 “Our heart is for it to be a healthful meal,” Steltzer noted. 

Women leave with their stomachs full and their minds and souls as well. At a dinner party, food is a fundamental piece, but it needs authentic conversation to complement it. 

Every Meraki dinner party has a theme woven into conversation throughout the night. After eating, table talk begins. This could be sharing a story,  reading a poem, or telling a testimony. Two questions are asked, the women break up into groups, and then come back to the table to share. It’s important that everyone’s voice is heard. 

Through this, Steltzer has witnessed walls broken down and women learning how to meraki. 

“I have seen women come and be courageous and speak up for the first time in Meraki or share their stories with a bunch of strangers. I’ve seen women be bold and brave. They blossom,” she said. 

People may not open up in conversation right away. A dinner party is simultaneously an intimate and welcoming environment. Balancing the two can be tricky. Steltzer explained that succeeding in this goes back to the heart of the host. The host must be willing to lead in vulnerability and service. 

“Our team is always setting the tone for vulnerability. We lead them in this way by going first. We share our hearts and our story first and then give them space to do it. And having a servant’s heart in that is key.” 

Delicious food and great conversations—what more could a dinner party need? Atmosphere. These two elements are ineffective without the right atmosphere and ambience. However, an aesthetically pleasing atmosphere does not always equal extravagant or over the top. 

At Meraki dinner parties, simple seems to work the best. The tablescapes differ for every dinner. One night, Steltzer made a banner that took hours, but other nights it could be just a single flower on the table. The atmosphere may be one of the most important aspects. It is the atmosphere that makes a guest feel welcome and settle in, but along with everything else it is nothing without the recurring theme: a host with the right heart. 

“I think it’s the atmosphere, but I also think it’s the heart of the host. It’s the heart of the atmosphere translated through the host,” Steltzer said. 

It’s important to remember that perfection is never the goal when hosting a dinner party. There might be a stain on the tablecloth and the chicken might be a little overdone, and that’s okay. It’s not about having the “just right” menu or the perfect space. Steltzer lived in a camper for two years, and she still hosted dinner parties. To her, it was simply about showing her guests she cared and serving them a meal. 

Meraki is a verb or adverb that is most often associated with cooking and preparing a meal. A dinner party needs to be meraki-ed to succeed. It’s an event that requires the heart and soul.   

Hen + Hound’s Plans for their Culinary Corner

Blue jeans and baseball caps are the typical uniform you might find downtown restaurateurs Dave and Chris Henderson in. The Lynchburg natives that founded The Water Dog and The Glass House have expanded their portfolio to bring Fratelli Italian Kitchen and Wine Bar and No. 7 Rooftop Bar into their new management group, Hen + Hound.

“Truth be told, we didn’t set out to start a management company,” Dave said.

Seeing the potential growth in their current businesses, Dave and Chris wanted to elevate their management team to run both sites effectively, with clear, delineated tasks for everyone.

“So out of necessity, we created the management company, and my chef suggested the name and we immediately loved it. ‘Hen’ is short for Henderson, and ‘Hound’ because we love dogs.”

Aside from adding new restaurants to Hen + Hound’s portfolio, the Hendersons also plan to reinvent The Glass House.

“While we desperately wanted to maintain it as a small music venue capable of bringing in local and regional musicians, COVID-19 forced us to make some pretty difficult decisions on the future of The Glass House,” Chris said.

Anyone walking down Jefferson St. will likely have seen the packed-up patio furniture, and maybe even pressed their face up against the glass of the former music venue to see what all the changes were about.

“Our goal with The Glass House now is to create an upscale, sophisticated cocktail bar and lounge with a hyper-local, seasonal tapas-style menu capturing the essence of elevated southern cuisine,” Chris said.

According to Dave, Hen + Hound plans to reopen The Glass House “in late spring or early summer.”

The philosophy of innovation and elevation extends beyond The Glass House. Dave says that Hen + Hound’s management of Fratelli and No. 7 came about through happenstance.

“Those two establishments were going through a management transition and, frankly, we happened to be at the right place at the right time. We took over operations of both establishments on November 1 of last year with a six-phase plan to reintroduce them to Lynchburg,” Dave said.

While some of those phases concern behind the scenes operations, If you recently visited either restaurant, you may have noticed a few changes.

According to Dave, the six phases for the restaurants are: keep the doors open and make sure everyone gets paid; transition into new administrative systems, contracts, and suppliers; elevate existing menus; introduce local and sustainable food systems into the menus; delivering new experiences to customers, such as jazz nights at Fratelli, or bourbon and cigar pairing nights at No. 7; and the potential extension of hours to be open earlier and possibly introduce weekend brunch.

Phases one through three of Hen + Hound’s reinvention plan are complete, while the following three are in progress or still in the concept stage.

Both Dave and Chris have professional histories that uniquely qualify them to play a part in expanding the downtown restaurant scene. While Dave has experience on the financial side as a banker, Chris spent most of his life drawn to restaurant work of all kinds, either through necessity or preference.

“Everything I’ve done professionally in my life has led me to this moment with Hen + Hound. At the most basic level, I’ve worked my entire life for others to build and maintain their restaurants. Now we get to level up and build establishments with our own hands and our own vision for the restaurants and how they fit within our community,” Chris said.

Considering the varied food, drinks, and experiences you can and will be able to have at the four Hen + Hound restaurants, the Hendersons are still aiming for a fairly simple goal.

“The downtown community is now more than ever looking for new experiences that break the mold of the traditional restaurant experience. I think that we have a really unique opportunity—and, frankly, a responsibility—to help create a stronger and more vibrant community,” Dave said.

In just about every word they speak about their new undertaking, Dave and Chris agree that the key element of Hen + Hound is community.

As they spoke, Dave and Chris pointed out the various quirks and kitsch elements that make The Water Dog a fun and unique dining experience. It’s that point of difference that Dave feels the downtown food scene needs to draw customers in and make them feel like a business is more than “just a restaurant.”

“A strong vibrant urban core is vital to the success of our region. The Water Dog has embraced their location in the core of downtown as a catalyst for dynamic growth, success, and community.
A successful downtown requires activity and The Water Dog has become the hub for community engagement, a hub for community,” Megan Lucas CEO and Chief Economic Development Officer for the Lynchburg Regional Business Alliance said.

The Hendersons suggest they have some exciting developments on the horizon for Hen + Hound. And, although they’ve received offers to bring other businesses under the newly formed management group, for the moment they are content with honing the formula with their current portfolio.

“We are pretty happy just trying to help make our little corner of the world in downtown Lynchburg, the kind of place we know it can be,” Chris said.  

Dig into local flavors!

Mark your Calendar for June 17-24, 2023!

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. From mouthwatering barbecue and soul-nourishing fried chicken to tantalizing spiced dishes and indulgently sweet desserts, this year’s Lynchburg Restaurant Week may just be our best yet.

From June 17 to June 24, 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. But, don’t worry, if you have dietary restrictions that aren’t covered under a Lynchburg Restaurant Week menu or you’re simply craving something specific, you can order off-menu too.

If you found a dish that you can’t stop dreaming about or Lynchburg Restaurant Week led you to your new favorite restaurant, now is your time to share the love! All during Lynchburg Restaurant Week, you’ll have the opportunity to vote for your favorite participating restaurant. If they happen to be the lucky winner, they’ll receive some goodies from the Lynchburg Living team that’ll help support their business even further—a win win for everybody.

Click here to view the 2023 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!

Jason Fowler grew up going to covered-dish dinners after church, a familiar scene for a lot of us. Unfortunately, more often than not, these dishes were not very appetizing. They were too fried, too jello-y. The potlucks that Fowler now hosts in the Lynchburg area with fellow farmers, homesteaders, and local food-lovers are a stark contrast to those covered dish dinners of the past. 

These monthly potlucks aren’t held at a church but a farm. People who are excited about local food bring their dishes made with care and passion. There are meaningful connections being made over the enjoyment of natural, simple food. The reason for these potlucks stems all the way back to 2011, when the local food movement of Land & Table began. 

The idea for Land & Table was sparked when Fowler worked at the Region 2000 Tech Council, now the Central Virginia Planning District Commission. He noticed plenty of economic development but a lack in agricultural development. This inspired an in-depth report on the economic impacts of the local food movement, and a small group of local residents began meeting and laying the groundwork for Land & Table. 

 “At the beginning, we basically asked two questions. ‘What do we want from regional leaders to help grow and support the local food movement?’ And the other was, ‘What are we going to do to grow and support the local food movement?’” Fowler said. 

From those two questions, Land & Table grew and became a grassroots community focused on mobilizing a strong local food system in the Lynchburg area. 

At first glance, Lynchburg may not appear to be a prominent farming area, but the surrounding counties of Bedford, Appomattox, Amherst, and Campbell, with their rural landscapes and farmland, provide many opportunities to bring in locally grown food. 

“The reason we exist is because of this idea of thinking our area doesn’t have a lot of agriculture and local food—well actually it does. Land & Table exists because the local food movement is not very developed, and that’s what we hope to change,” Fowler said. 

Land & Table is striving to make this change through its resources and educational opportunities. They just started a book club in partnership with Bedford County Library to review books on homesteading and living off the land. Throughout the year, they host workshops on concepts like apple tree pruning and soil fertility. Their most recent project, currently in the works, is a local food guide called Local Food Lynchburg. 

Local Food Lynchburg will start off as a website and later be developed into a book and app. The guide will be a compilation of information on all things local food—where to pick apples, where to find local eggs, where the breweries are, where the farmers markets are. Most importantly, the guide will bring everyday consumers, local farmers, and food entrepreneurs into the same circles. 

Building a network is fundamental for the local food movement, whether it be consumer to farmer, farmer to farmer, or chef to farmer, but particularly among farmers. Fowler described how living off the land often results in a sense of “intense independence” and “rugged individualism,” which leads to a lack of community, but community is essential. 

“We’re looking to fill a gap and connect people that maybe often don’t have a way to connect with other people interested in the same kinds of things. Out of these connections, we feel that a lot of things can happen. This idea of community and the effects of community can become economic. It’s all intertwined in an ecological way,” he said. 

A consumer buys a cucumber from a farmer who gives their seeds to another farmer who then sells their cucumbers to a local chef. Everyone is connected to the land whether they realize it or not, a concept that has been lost. With grocery stores and supermarkets, getting produce has never been easier. Realizing those fruits and vegetables came from the ground usually doesn’t cross a shopper’s mind and building a relationship with the land doesn’t necessarily mean you have to go “off the grid.” 

“It’s not just for rural people, like everybody is dependent on the land, and you need to rekindle that relationship, whatever that means. It could mean you grow a garden, or you have chickens,
or at least you just have a relationship with farmers,” Fowler noted. 

What better way to build those relationships than over a plate of good food? The early meetings of Land & Table that started with a few local residents have grown into monthly potlucks where everyone is welcome, and they are unlike any other potluck. 

“If everyone knew how good the potlucks were, there’d be too many people showing up to taste it,” Fowler said. “It’s that kind of level. Like have you ever had chocolate hummus?” 

The goal of these potlucks is to experience delicious local food but also to bring everyone to one table: farmers, beginner homesteaders, business owners, chefs, everyday consumers. People convening to simply be together and enjoy food and where it comes from is something truly special. 

“Everyone is bringing something to the table,” Fowler continued. “The meal itself becomes the metaphor for community. We believe in the power of the potluck because it builds community and creates a space for people to connect.” 

For more information follow Land & Table on Instagram @land_and_table. Find them on Facebook at Land and Table.  

Many of us first think of mussels when they’re presented to us on a menu at a seafood restaurant. 

Well, it turns out, those are not the only kinds of mussels. Freshwater mussels like the Yellow Lampmussel are important to our local aquaculture as they filter up to 30 gallons of water per day in the James River, creating a cleaner space for all of us. They are also an important member of the food web, as they serve as a food source for otters and other animals that live around the river.

The James River Association (JRA), a nonprofit that monitors the river, responds to problems, seeks policy changes, and implements on-the-ground projects to restore the river’s health, is doing its part in planting 10,000 of those freshwater mussels into the river.

Erin Reilly, Senior Staff Scientist at JRA, manages the mussel restoration program and said altogether the organization has put in 580 Yellow Lampmussels near Percival’s Island in downtown Lynchburg.

The James River Association has been working on freshwater mussel restoration for the past four years and one of the biggest initiatives has been planting mussels that were grown in a hatchery in Charles City County at the Harrison Lake National Fish Hatchery. 

Freshwater mussels are filter feeders and have similar characteristics as oysters in the saltwater areas, particularly in the way they both make water cleaner. They can remove sediments, nutrients, and different kinds of bacteria which helps stabilize the sediment.

“Oysters can filter around 50 gallons of water a day and a full-grown mussel can filter close to
30 gallons of water in a day,” explained Rob Campbell, Upper James River Senior Regional Manager. “So, when we have thousands and thousands upon thousands of those in the James River, we’re having virtually all of that water run through a nice, natural filter and it’s just an amazing thing for the sediment and keeps the water clear.”

Reilly said the mussels have a parasitic relationship with fish that helps them grow and mature into the hardworking mussels that are vital to the health of our river. 

“So what happens is during one of their life stages, they create little Pac-Men that clamp onto fish gills,” she said. “They’ve all adapted different ways to attract the fish, so they can clamp on to the gills and then they move around with the fish.”

She said they drop off after a few days or even months depending on the species and, when they do, they are fully-formed mussels.

Campbell said mussels are important to the native forage and critters who live around the river.

“We see certain piles where raccoons, muskrats, and otters are going in foraging for these critters in the river. So not only are they important for aquaculture and cleaning the river, but they successfully have also played a big role in the food web,” he said. “Everyone loves otters and one of their main food sources is mussels.”

Virginia has around 30 species of freshwater mussels and five are endangered.

Reilly said the Department of Wildlife Resources (DWR) and the U.S. Fish and Wildlife Hatchery have been planting endangered mussel species in the James River as well. 

“It’s really an exciting time in the world of freshwater mussel restoration because, for a long time, the hatcheries weren’t really able to produce a lot of mussels and it was kind of a niche thing,” Reilly said. “But they’ve now upgraded their technology and made some discoveries about life history and how to actually make this work. So now we can grow more mussels and it’s really taking a leap in the world of freshwater mussel restoration because now we have this ability to put greater quantities and new mussels in the water.”

Mussels can live for 50 to 80 years. Heavy metal pollutants can be tracked through their tissues because they’re filter feeders and the heavy metals accumulate in their tissues, Reilly said, which can be a really good indicator of pollution, but they also are threatened if the water quality conditions aren’t good. 

“One of the reasons why we’re starting to increase a lot of these restoration efforts is because we’ve improved water quality and we think the water quality is now good enough that these mussels can survive,” she said. “Not only did we not have the technology but the mussels we put in probably wouldn’t have survived until now.”

For example, one of the places that JRA has gone out with the DWR is near an old power station on the banks of the James River which has its outfall into the river.

“So, when you have a power plant, a lot of times what they do is take water in from the river, pass it around their cooling towers to cool everything down, and then release the heated water back into the river,” Reilly said. “And that’s what they did in the case of this power plant. And it was really stark to see that above the outfall there were still mussels and things like that. And then below the outfall there were no mussels because the heated water had actually made it so that the mussels couldn’t survive there.”

Reilly said JRA went back in 2020 to look at the location after the power plant had been closed and the situation with the mussels had remained the same.

Last year, the General Assembly pushed to receive funding to create a statewide freshwater mussel restoration plan, which is starting now.

The James River Association received a grant to create a freshwater mussel restoration plan specifically for the James River, Reilly said.

“So, we’re convening a group of experts to talk specifically about what’s going on in the James and what areas we should be protecting, what species we should be working with, that sort of thing,” she said. 

She said staff went out to look at the mussels that were planted two years ago and found some great growth on them, which indicates that the area is a successful place to plant them.

“It’s really exciting for us to know that not only are they still there, but they’re also growing really well and they’re thriving. So, it’s a success story and we’re hoping to be able to keep doing that and create more of these successes,” she said.

Through a grant, JRA is continuing its work on creating a restoration plan for the James River and its hope is to start implementing that plan soon, but it will require partnerships with the state and different agencies within the federal government and the hatcheries.

“But we’re hoping to be able to take the steps in the plan and implement them, continue to do restoration and hopefully make sure that these beds of mussels can be reestablished and thriving and self-supporting,” Reilly said.  

If you think that chocolate is only for after dinner, think again! Chocolate in its many forms can be an excellent ingredient not only for sweet dishes but also for savory.

In fact, many of the world’s cuisines take advantage of this versatile bean in their famous dishes. The rich, dark notes of bittersweet chocolate successfully tame the hot chili peppers in Mexican mole sauce, and the creaminess of white chocolate takes baba ghanoush to the next level.

Here’s my take on the best chocolate-infused appetizer, main course, and dessert that will win you some points with the lucky person who gets to enjoy it with you.

Appetizer

White Chocolate Baba Ghanoush

Don’t be scared by the addition of white chocolate to this Middle Eastern staple; it adds richness more than sweetness. The sweet/sour notes of the pomegranate seeds on top makes for the perfect pairing!

Ingredients:
1/2 cup fresh pomegranate seeds 
6 cloves of garlic, unpeeled 
2 medium eggplants, sliced in half lengthwise
1 lemon, juiced
1/3 cup tahini
3 oz white chocolate (bar works best since chips melt slower and harden faster)
2 tbsp parsley, chopped
1 tsp ground cumin
1 tsp paprika powder

Salt and pepper to taste
Toasted pita bread, cut into triangles, for serving

Directions:

Turn oven broiler to high. Place garlic and eggplants with cut side up on a foil lined baking sheet and broil until tender and charred all over, about 8-10 minutes for garlic and 20 minutes for eggplants. Scoop eggplant flesh into a food processor. Peel garlic and add to the food processor, along with lemon juice, tahini, chocolate, cumin, paprika, salt, and pepper. Puree until smooth, about 30 seconds. Spoon into serving bowl, top with a few drizzles of olive oil, pomegranate seeds, and parsley. Serve with toasted pita triangles for dipping!

Entree

Chicken Mole Tacos

If you are new to mole, this is a great first encounter. Many traditional recipes take days to make, but this recipe captures most of those genuine flavors in a more approachable version. 

Servings: About 4 (8 tacos)

THE MOLE SAUCE:
1 tbsp ancho chili powder
1 oz chipotle chili in adobo sauce (from can)
1 tbsp avocado oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1.5 oz bittersweet chocolate, chopped
2 cups chicken broth
1 can diced tomatoes, drained (about 1 cup)
1/4 cup raisins
1/4 cup almond butter
2 tbsp sesame seeds
1 tbsp sugar

Salt, pepper to taste

Directions:

Heat oil in a large saucepan over medium heat and cook onions until translucent, 5-7 minutes. Stir in ancho chili powder, chilis in adobo, sugar, cinnamon, cloves, and chocolate and cook for a minute or two until the chocolate has melted. Add the garlic and cook for 30 seconds. Stir in the chicken broth, tomatoes, raisins, almond butter, and sesame seeds, and bring to a boil. Reduce to a simmer for 8-10 minutes, stirring occasionally. Transfer the sauce to a blender and blend (slowly at first) until smooth, about 30 seconds.

THE TACOS:
1 tbsp avocado oil
6 boneless, skinless chicken thighs
Salt, pepper
2 ears of corn, shucked
1 avocado, diced
1/2 cup cilantro, chopped
1/2 cup feta cheese, crumbled
1 lime, sliced into wedges
8 flour tortillas (standard 7” diameter)

Directions:

Preheat the oven 450 degrees. Once hot, roast the corn cobs on a baking sheet on the middle rack for about 10 minutes. Don’t use oil or butter. Turn up to broil and char for a few minutes, or finish charring over the burner flame on a gas stove.

Next, heat a large skillet over medium-high heat and add the oil. Season chicken on both sides with salt and pepper. Cook about 4 minutes per side, until internal temp reaches 170 degrees. Shred with two forks and toss in a bowl with about 3/4 of your mole sauce, setting the remaining sauce aside for taco assembly.

If you have a gas stove, toast the tortillas lightly over a gas burner. If not, heat the tortillas in a dry skillet over high heat until you see a few black spots.

Assemble the tacos starting with the mole chicken, adding toppings according to taste: avocado, corn, cilantro, feta cheese, and a squeeze of Lime. Top off with some additional mole and serve while hot.

Dessert

Dark Chocolate & Orange Mousse

A light, yet rich and decadent mousse with hints of chocolate’s best friend: Orange. 

Servings: Two

Ingredients:
4 ounces bittersweet chocolate
1 tbsp cocoa powder
2 tbsp. brewed coffee
1 large egg, separated
2 tsp sugar
1 pinch salt
1/2 cup heavy cream
1-2 tsp orange zest
2 tsp orange liqueur (optional, but highly recommended)

Directions:

Add the chocolate, coffee, cocoa powder, and liqueur to a heat-proof bowl. Place bowl over a saucepan with 1 inch of simmering water (a makeshift double boiler). Stir carefully until the chocolate melts, then remove bowl from heat. Let cool for 5 minutes, then stir in the orange zest
(but save some for decoration).

In a separate bowl, whisk egg yolk, sugar, and salt for about 30 seconds. Fold into melted chocolate mixture. Whisk egg white until stiff peaks form. In a third bowl, whip the cream then fold both the cream and the egg whites into the chocolate. Serve with a dollop of whipped cream and orange zest!

The Wine and Cheese Pairings to Bring to Your Holiday Table

There will undoubtedly be many festive gatherings on your social calendar in the coming months—from office holiday parties and family dinners to impromptu nights huddled around the kitchen island with friends. If you’ve been charged with meal planning for any or all of those events, we’ve taken the stress and guesswork out of it for you.

The brilliant team at Everyday Sommelier walked us through wine pairing guidelines for four base cheeses, with wine at varying price points to meet any budget. Keep this reference guide—meticulously created by the professionals who know wine the best—handy as you plan your holiday parties this season.

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The Cheese

Chevre
“Chevre is a fresh goat’s milk cheese. This treat is tart, tangy, and bright with a smooth, creamy texture. The longer goat cheese ages, the more robust the flavors become and will deepen to a golden yellow color.”

The Wine

Sauvignon Blanc
“This varietal can be a chameleon in the bottle depending on where the grapes are grown and how the winemaker chooses to use them. We suggest an old-world Sauvignon Blanc that boasts refreshing citrus and balanced minerality.

The acidity of the Sauvignon Blanc will cut through the thickness of the goat cheese and bring out the nutty flavors. While many goat cheeses come smoked or flavored, we recommend plain for the best pairing.”

May We Suggest

$: Château De Fontenille Grand Bordeaux, Entre-deux-Mers France
Varietal: 40% Sauvignon Blanc, 20% Sauvignon Gris, 20% Semillon, 20% Muscadelle
Fermentation: Stainless steel with sur-lie aging for 4 months
Tasting Notes: Acidity and freshness coupled with exotic fruits and citrus flavors

$$: Cantina Kellerei Tramin, Alto Adige Italy
Varietal: 100% Sauvignon Blanc
Fermentation: Stainless steel
Tasting Notes: Racy aromas of grapefruit, melon, and fresh cut grass in addition to classic notes of gooseberry.

$$$: Patient Cottat Sancerre, Loire France
Varietal: 100% Sauvignon Blanc
Fermentation: Stainless steel with maturation on fine lees
Tasting Notes: Prevailing aromas of acacia blossoms with a muscat-like nose of passion fruit. Full and fat, very well balanced with a touch of honey on the finish.

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The Cheese

Pecorino Romano
“Hard, salty Italian cheese made from sheep’s milk. Pecorino means “ovine” or “from sheep” in Italian. This cheese dates to Roman times when it was a common staple of the soldier’s diet.”

The Wine

Sangiovese
“The name originally translates as ‘Blood of Jupiter,’ (roman king of the gods). Whether we are talking about Brunello, Chianti, or Montepulciano, the main grape is Sangiovese. It is one of the most common varietals planted in Italy. It’s first mentioned in the mid eighteenth century and gained popularity in the 1900’s.

This wine and cheese pairing is a classic representation of ‘what grows together, goes together’. The salty and umami flavors of the Pecorino balance the medium tannins of the wine and bring out the light herbal flavors. Make sure to pair your Sangiovese with something higher in fat to bond with the acid and if there’s tomato in your dish, you might find the fruitier components of the wine come out to play.”

May We Suggest

$: Bibi Graetz Casamatta (Crazy House), Tuscany Italy
Varietal: 100% Sangiovese
Fermentation: Vineyard blending, stainless steel
Tasting Notes: Cherry and raspberry with nice acidity. Medium body with low tannins and a vibrant aftertaste.

$$: Poggio Rubino La Sorgente, Rosso Di Montalcino Italy
Varietal: 100% Sangiovese
Fermentation: Long maceration with pump over, short passage through oak barrels. Bottle aging.
Tasting Notes: Small red fruit, berry, and cherry. Beautiful fruit expression which lingers in the aftertaste. Round and balanced tannins.

$$$: Andrea Cortonesi Azienda Uccelliera, Brunello di Montalcino Italy
Varietal: 100% Sangiovese
Fermentation: 8 months in oak barrels
Tasting Notes: Aromas of tart cherry, red currant,
and almond. Firm and lively on the palate with
present acidity and well-structured tannins.

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The Cheese

Aged Cheddar
“Pasteurized, grass-fed cow’s milk that ages for at least one year to 10 years and beyond. During the aging process, lactic acid combining with the calcium may create small, desirable crystals to form in some styles. Cheddar will change flavor as the months pass, becoming increasingly sharp and tangy.”

The Wine

Cabernet Sauvignon
“This love child of Cabernet Franc and Sauvignon Blanc is one of the world’s most popular varietals, with over 200 million hectoliters consumed a year. The bold tannins, bramble fruit, and integrated depth of Cabernet Sauvignon will stand up to even the biggest flavor combinations.

Wines with a long finish, desire cheeses that are complex. Salt tends to exaggerate tannins, so the lack of brine on the aged cheddar is perfect. We have chosen three Napa cabs to pair with a sharp cheddar due to the full fruit flavor, hint of graphite, and the balanced smooth vanilla of the new world oak.”

May We Suggest

$: Noah River Cabernet Sauvignon, Napa California
Tasting Notes: Complex nose brimming with bramble berry, rhubarb pie and orange peel. Bright cassis, and plum with hints of tobacco on the finish.

$$: Elizabeth Spencer Cabernet Sauvignon, Napa California
Varietal: Predominantly Cabernet Sauvignon, small percentage of other red Bordeaux grapes
Tasting Notes: Balanced, medium body that offers a lot of red and black currant. Traditional elegance of Bordeaux flavors of cedar pencil, tobacco leaf and loamy soil.

$$$: Staglin Family Vineyard, Salus Cabernet Sauvignon, Napa California
Varietal: 76% Cabernet Sauvignon, 18% Merlot, 3% Cabernet Franc, 3% Petit Verdot
Tasting Notes: Nose is driven by dark fruits and earthy, herbaceous undertones. Palate of crystalline and concentrated ripe cherries, peppercorns, cocoa nibs, and a touch of espresso.

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The Cheese

Blue Stilton
“Blue Stilton is considered ‘The King of Cheeses.’ It’s the same as White Stilton, but with cultivated blue mold veins. Creamy and pungent with a subtle sweetness. True Stilton is protected by a certification and designation and is only made in three counties in England: Derbyshire, Nottinghamshire, and Leicestershire

The Wine

Port
“A sweet, fortified (addition of distilled spirits) wine from Portugal. Recommended serving size is 3 ounces. Port is a very sweet and rich after dinner digestif. It was created to preserve red wine for the journey between vineyards in the Douro valley, ending in a town called Porto. Tawny Port, considered the whiskey of the Port world, is aged in wooden casks, and has a deep caramel, chocolate, nutty flavor.

The rule of thumb for this pairing is: The smellier the cheese, the sweeter the wine. The sweetness of the wine balances the pungent saltiness of the creamy blue cheese. In traditional English dinner customs, this would be served as the capstone to the meal. Drizzle with honey or add accompanying dried fruits.”

May We Suggest

$: Noval Black Reserve
Varietal: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Cão, Sezão
Fermentation: 2-3 years in wooden and stainless-steel vats.
Tasting Notes: Elegant and intense, displaying notes of wild fruits and nuances of balsamic and dark chocolate.

$$: Noval 10 Year Tawny Porto
Varietal: Touriga Nacional, Touriga Francesa, Tinta Cão, Sezão, Tinta Roriz
Fermentation: Blend of old Ports from different vintages, matured in oak casks for an average of 10 years.
Tasting Notes: Complex aromas, young and lively fruits accompanied by hazelnut. Rich and smooth on the palate.

$$$: Maynard’s 30-year aged Porto
Varietal: Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Cão, Tinta Barroca
Fermentation: Stainless steel fermentation and at least thirty years in-bottle aging.
Tasting Notes: Deep amber and copper hues, aromas of hazelnut and vanilla. Smooth as silk with flavors of honey, chocolate, and toffee.

Dishing up exquisite portions of food and art, ElectricCoArt, Bistro & Market brings a big city vibe to the “World’s Best Little Town”

Tucked away from the heat of a typical Virginia summer day, and with an ice-cold carafe of water on the table in front of me, I sat with a passionate group of people who are on a mission to elevate Bedford’s art and food scene—all under one roof.

Surrounding our interview group is art—lots and lots (and lots) of art. From large, multi-colored abstracts to traditional pastoral landscapes to shelves displaying the most detail-oriented, whimsical sculptures I’ve ever seen. Almost every empty space in this historic, magnificent room is filled. It’s hard not to be inspired here.

“People walk in and say, ‘I feel like I’m in New York City or Downtown Philly.’ They will pick a city and fill it in. And that’s our goal,” said owner Wendy Witt.

The vision for ElectricCo started forming when Witt, a real estate agent, had the Depot Street building listed for sale.

“We just started daydreaming about what this building could be,” she explained, adding that her partner, Bill Mauser, had been looking at vacant commercial spaces to put his blacksmith forge.

Once the couple made the move to buy the space, they had the end goal in mind—a maker’s market, art gallery, and restaurant. Naming the business was easy and was pulled straight from history—the ElectricCo building was constructed in 1895 as the original Bedford Electric Department and it functioned that way until 2000.

Getting to their end goal, however, didn’t unfold quite like they thought it would and ended up happening in stages.

“We wanted to open up everything all at the same time, but we soon realized that wasn’t going to happen. The market was first and was the easiest,” Witt said.

In June 2021, their makers market opened to the public. It’s located on the lower level of the two-story building, with its own separate entrance, and features a little bit of everything—pottery, candles, jewelry, clothing, and more. Witt says local makers and artisans, who had been working at home during the pandemic, jumped at the chance to have a spot to showcase their goods.

Next came the art gallery, located upstairs. Witt and Mauser didn’t have much experience in this arena and weren’t sure how easy it would be to find artists who wanted to display their work in a new Bedford gallery. They were stunned by the initial feedback.

“It went so much easier than we expected.

As we started talking to artists, they told us, ‘oh my gosh, we are dying for a place to show’ or they were even looking for a second location to show,” she explained. “We got a lot of compliments from artists about how the place looks and feels.”

The front of the gallery is where visitors can peruse—and purchase if they choose—a wide variety of local and regional artwork, and artists swap out their pieces often so there is always something new to see. Keep walking to the rear part of the gallery, and you’ll find a larger, more comprehensive showing from a featured artist that typically stays on display for about six to eight weeks.

With the market and gallery underfoot, the restaurant seemed straightforward—a completion of their business model trifecta. It was going to be a relatively simple eatery, a limited kitchen offering some select sandwiches. But just like an artist who lets their imagination guide them on a canvas, the restaurant idea started taking a different direction when renovations began.

“We didn’t expect the demo of the building to open up the spaces as much as they did. The kitchen went from two small, dark rooms to a big open kitchen. We started knocking out walls, removing sheetrock, found windows that were hidden,” Witt said. “The whole vibe just changed.”

And the more the environment changed, the more their expectations for the restaurant expanded. Witt and Mauser’s limited kitchen concept had morphed into a full-service, fine dining experience.

“Then, Chef Thomas and we came together, so it’s like it was all supposed to happen,” Mauser added.

The “cupid” in this serendipitous introduction, according to Witt, was the man who installed the restaurant’s kitchen equipment. One interview later and Chef Thomas Schmidt was hired to lead the way for ElectricCoBistro, which opened to the public in April.

Schmidt, a Blacksburg native who now lives in Lynchburg, graduated with honors from the Culinary Institute of America in New York. His resume includes the Sanderling Inn on the Outer Banks and the Willow Grove Inn in Orange, both of which are highly rated in the culinary world.

“After that, I broadened my foundation into some other things and then the opportunity to come back to fine dining arose with ElectricCo and I jumped on that and couldn’t be happier,” he said.

Creating a forward-thinking, upscale menu in a small town comes with its challenges—one of them being, you don’t want to scare people off.

“So it’s only about this much intimidating,” Mauser joked, holding up his thumb and forefinger.

Schmidt quickly jumped in to add, “You want it to be friendly, somewhat familiar. So people won’t go, ‘what is that?’ Our ingredients are all recognizable and everything is from scratch.”

There’s a lot of fusion-style cuisine. Schmidt has enjoyed pairing many well-known dishes with flavors inspired by Asia, France, or Germany. For example, one of their top selling appetizers is prosciutto risotto balls stuffed with mozzarella and topped with a Southwestern marinara and Mexican cheese. Schmidt’s recipe for ahi tuna with Asian slaw and sushi rice further highlights his love for international flavors.

Their chicken marsala is also a huge hit with customers, along with the bistro’s grilled salmon entrée.

“We have a few things on the menu that are standbys because they are so popular. Ultimately we will probably have a base menu, but we will always be switching things out,” Schmidt said.

The menu is dynamic, just like the art on the walls and Schmidt doesn’t have to work too hard to find inspiration for new dishes—he just looks around.

“When the art is always changing, you want the food to change too,” Schmidt said. “You want it to be as special as the art.”

Those two elements, art and food, play delightfully off of each other here at ElectricCo—creating a special experience not only for locals but hopefully lots of out-of-towners as well.

“We want art lovers from New York to Atlanta to come up here to our area, from Roanoke to Lynchburg,” said Witt. “We want to create an art scene in this region and be part of that.”

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Photos by Ashlee Glen

Dog-Friendly Restaurants and Breweries In and Around Lynchburg

It’s that time of year again, when the sun is warm, the rosé is cold, and the temperature is simply satisfying…that’s right, patio season is upon us. Lynchburg residents are lucky to have seen an increase in outdoor hanging and dining spaces in the last few years from downtown to several surrounding counties. An added bonus to some of these tasty spots? You get to bring your leashed, four-legged, furry friend so you never have to worry about dining (or drinking) alone.

My Dog Duke’s Diner
My Dog Duke’s Diner often fills up quickly inside but the covered patio is a cozy spot rain or shine to hang with your best friend. They close after lunch so go early to enjoy their Strawberry French Toast or Chicken and Waffles with a boozy adult milkshake or maybe a mimosa flight. Your pup may get lucky and snag a stray piece of bacon, but if not he will still enjoy the sights and smells of this delightful downtown spot.

El Jefe
Stretch your and Fido’s legs with a walk up the Bluffwalk to El Jefe, where your pet will be welcomed to hang on the patio of this fun and funky tequila and taco spot. Take in the stunning views, enjoy the excellent service, and kick back with a gourmet taco or some of their delicious nachos. The Spicy Cucumber Margarita pairs well with a nice cold cup of H2O on the rocks for your pet.

Bootleggers
Down a few steps, also on the Bluffwalk, is the patio at Bootleggers. Take your pooch for a Southern Belle Burger and parmesan truffle fries and live with no regrets. Enjoy a beer or bourbon with river views and people watching as an added bonus. Elevated bar food with excellent attention to detail and dogs? We’re in.

Three Roads Brewing
Bring your thirst to this spot as they serve up only icy cold brews and no food, but they do often have a food truck (such as local favorite Ferguson Family Provisions). Follow @3roadsbrewingco_burg on Instagram to catch them on a night where they have live, local music. Added bonus: your pet can come inside or hang outside, so rain or shine, this is your spot.

The Water Dog
What’s better on a balmy Sunday afternoon than heading down to The Water Dog on Jefferson Street to grab a dozen oysters and one of their 36 craft beers? Only the fact that not only can you bring your dog to relax with you at the large outdoor bar and seating area, owner Dave Henderson highly encourages it. As a lifelong dog owner and lover, Dave appreciates that his Labradors don’t know the difference between work and play and he wanted to build a place for people and pets to gather that embodied that spirit. Dave wants everyone, including your furry friends, to feel welcome and at home here. Don’t mind if we do.

Grey’s on Fifth
The ever-changing menu at Grey’s on Fifth and the inventive, delicious dishes are the reason most people constantly return to (and crave, and dream about…) this celebrated 5th Street spot. But when spring rolls around their lush, garden-like patio is a lovely spot to hang with your animal. With zero pretension, just fantastic, fresh food and some of the best staff around, you and your bestie are going to make this place a weekly tradition.

Beale’s Brewery
Don’t sleep on Bedford, y’all. If you haven’t cruised West to enjoy Beale’s Brewery yet, consider this your sign. While this quirky spot can be enjoyed all year long, it’s an exceptional place to hang with your entire family outside. Yes, it’s a brewery but they have a great spot for kids and a kids’ menu. Pro tip: Get the soft pretzel with beer cheese and the Brunch Stout, just don’t let your pup dig for the Beale’s Gold buried treasure that gave the brewery its namesake.

Apocalypse Ale Works
A local brewery with heating and air conditioning, an outdoor beer garden, plus a stage for live music? Let’s go! These Forest folks always welcome supervised children and leashed dogs so pack up the car and bring the whole family to this spot that has become a regular hangout for the young and young at heart. Rotating food trucks such as Carbon Catering Co, Hill City Smokehouse, Upper Crust Pizza, and Hill City Eats can regularly be found serving up delights to go with your craft beer that’s made on the premises.

Burg Burritos
One of the newer patios around town, Burg Burritos does one thing and they do it exceptionally well: Burritos. And what could possibly be better than a burrito? Sitting outside on a gorgeous day eating a burrito with your dog while sipping a soft serve margarita. Is this heaven? Wait, there’s more. These guys will actually MAKE A Grrr-ito for your pooch! Fido just needs to decide if he would prefer beef and cheese or chicken and cheese. Mind blown.

Yellow Submarine
Come for trivia night and the delicious subs, stay for the warm service and super dog-friendly accommodations. These people are pet lovers and invite you to bring your pet to dine outside on the patio or on the screened in porch. Parched pooch? Not to worry, the folks at Yellow Submarine already have dog bowls outside.

RAISE A GLASS TO THESE FOUR HANDCRAFTED DRINK RECIPES, EACH REPRESENTING A POPULAR PART OF TOWN

Photos by Ashlee Glen

What better way to celebrate the start of a new (and hopefully, improved) year—AND our 2022 Best Of Lynchburg winners, of course—than with a few creative cocktails?

The greater Lynchburg region is home to some fabulous, forward-thinking bartenders who take their boozy concoctions seriously. We asked bartenders from four local restaurants, in four different greater Lynchburg neighborhoods, to share a celebratory toast that embodies their neck of the woods.

From smoked ice (yes, you heard that right) to a wine-infused simple syrup, they pulled out all the stops for the recipes found on the following pages.

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DOWNTOWN

The Purple Stiletto
Crafted by Paul Kelley at Shoemakers American Grille
Available to order!

Ingredients
1.5 oz Empress gin
.5 oz St. Germaine Elderflower Liqueur
1.5 oz grapefruit juice
Splash of fresh-squeezed lime juice
Edible flowers (garnish)

METHOD
Combine ingredients, shake, and strain, preferably into a
martini glass, and garnish
with edible flowers.

Taste Test

The Purple Stiletto is a classic cocktail with a modern twist, very similar to the historic-meets-trendy vibe the Downtown Lynchburg area is proud of. The flavor is nicely balanced—not too sweet, not too sour—which will make you want to enjoy this one again and again.

Nod to the Neighborhood

The Purple Stiletto reflects the history of Shoemakers and specifically the Craddock Terry Hotel as one of the largest shoe manufacturers in the world at one time. The Craddock Terry Hotel building turned out 2,100 pairs of women’s shoes per day. The hotel complex, including the King Building, which houses Shoemakers and Waterstone Pizza, was an early example of urban revitalization in Lynchburg and kicked off the revival of Downtown Lynchburg.

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FOREST

Country Cabernet Club
Crafted by Zac Stinson at Benjamin’s Restaurant
Not available for order. (Unless Zac gets flooded with requests, he says.)
Make this one at home!

Ingredients
2 oz Tito’s vodka
.5 oz to 1 oz fresh-squeezed lemon juice
1 oz cabernet simple syrup
Splash of club soda
Cherry, lemon and thyme (garnish)

Simple Syrup
1 cup cabernet sauvignon
1 cup brown sugar

METHOD
Combine wine and brown sugar in a saucepan and simmer until thickened. Shake all ingredients over ice. Strain into glass and garnish with cherry, lemon and thyme. Lemon juice amounts can be adjusted for preference.

Taste Test

Cool and refreshing, with a hint of natural sweetness, the Country Cabernet Club reminds us a little bit of a boozy Southern lemonade.

Nod to the Neighborhood

Although Forest is one of the region’s “newer” neighborhoods in terms of development, history is not lacking in this picturesque part of town that always has the Peaks of Otter in the background. The homemade cabernet simple syrup pays homage to Thomas Jefferson, Founding Father and wine enthusiast, and his Poplar Forest retreat home nearby. Some Forest folks are more “country” (think hunting and hiking); others are more “country club” (think elaborate fire pits and golf). Wherever they fall on the recreational spectrum, this drink has a broad appeal for many palates.

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BOONSBORO

Tobacco & Iron
Crafted by Cliff Olds at The Dahlia
Not available for order.
Make this one at home!

Ingredients
1.5 oz McCauley’s Whiskey
.5 oz Luxardo Cherry Liqueur
Splash of smoked water simple syrup
Dash of Blackwater Bitters’ Orange Bitters
Torched orange rind twist and rosemary (garnish)

Simple Syrup
1/2 cup smoked water (see below)
1/2 cup sugar

METHOD
Begin by smoking ice in oven-proof container in a preheated smoker set at 275 degrees for
1 hour. (Even though ice will melt, smoke adheres better to a colder surface.) Cherrywood wood chips are preferable. Chill and then strain to remove ash. Take 1/2 cup chilled smoked water and 1/2 cup sugar and boil gently until all sugar is dissolved. Chill before adding
to cocktail.

In a glass, add whiskey, cherry liqueur, homemade simple syrup and dash of bitters. Stir lightly. Add pre-chilled steel cubes so as not to water down the cocktail. Garnish with a torched orange rind twist and rosemary.

Taste Test

Tobacco & Iron has a lot going on—in a good way. One sip and your taste buds take in the refinement of this elevated take on a classic old fashioned with a mellow—yet mysterious—finish.

Nod to the Neighborhood

Tobacco and iron were the primary products of early Lynchburg, in the days of founder John Lynch, when the ferry system was in full swing. The trade of these goods through the years helped lay a strong financial foundation for many of the families that later relocated to the up-and-coming “suburbs” of Rivermont Avenue in the late 19th century, creating some of the beautiful, classic older homes located in this area. Even the garnishment of this drink pulls from its surroundings, representing the unique and sophisticated architecture found in the Boonsboro neighborhood.

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TIMBERLAKE ROAD

Candy Apple Sangria
Crafted by Aaron Quinn & Danielle Johnson at Iron & Ale
On the menu at Iron & Ale!

Ingredients
2 oz of dry red wine (preferably cabernet sauvignon)
1.5 oz cinnamon simple syrup
.75 oz green apple cocktail mixer
.75 oz cinnamon whiskey
2 oz apple cider
Splash of club soda

Simple Syrup
1 cup sugar
1 cup water
4 cinnamon sticks

METHOD
Start by simmering your sugar, water and cinnamon sticks until mixture is thickened. Remove cinnamon sticks.

In a glass or cocktail shaker, combine all ingredients with ice, and shake thoroughly. Rim a glass in caramel, and dip in cinnamon sugar. Add ice to the rimmed glass, strain the cocktail into the glass and add a couple of splashes of club soda.

Taste Test

Drinking the Candy Apple Sangria is equivalent to bobbing for caramel-covered apples in a tub of wine. It’s a cozy cocktail for fall and winter but also sweet and refreshing enough to transition to the warmer months.

Nod to the Neighborhood

What we are calling the Timberlake Road side of town is broad and more loosely defined—stretching across the west side of Lynchburg along Timberlake Road and encompassing a host of smaller communities such as Cornerstone, where this drink originated. Like this playful sangria, the Timberlake Road region has a youthful ambiance—from the college students in Cornerstone to younger families with children in various neighborhoods. Not to mention you’ll find plenty of people playing on the water in the Timberlake community during the summer.