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.

Humans have been living in the foothills of the Blue Ridge Mountains for thousands of years, yet most of the stories we know about our local heritage tend to begin in the 18th century when a teenager named John Lynch started a small ferry company, helping travelers from local colonies cross the James River.

But what did life look like before Lynchburg grew into a city?

If you were standing at the top of Lynchburg’s Monument Terrace way back then, what would you see? What would you smell? Who would be there? And, most importantly, what would you eat? This story is an imaginary culinary tour of the place we call home.

Meet the Monacans
Picture multiple rows of corn growing as far as the eye could see in the fertile ground on the banks of the James River over by Percival’s Island, almost like a wide fence. Not the large sweet corn variety we are used to today, but a smaller more grass-like ancestor called maize. Vines of beans may have been climbing up the corn stalks and squash plants were growing on the riverside, protected by the wall of corn.

The long, winding garden did not need a fence. Children armed with pebbles would keep rabbits and squirrels away, and if a hungry deer would be foolish enough to approach the crops, it may not have lived long enough to take a bite. The deadly arrow from one of our area’s first permanent inhabitants, the Monacans, would have killed it instantly.

In 1605 when British explorer Captain John Smith surveyed our region for the first map of Virginia, he identified five Monacan villages in the area between Lynchburg and Natural Bridge. As many as 25,000 members of the Monacan tribe called the area home at that time. Sadly, their numbers were decimated when the British settlers arrived, mostly from disease they brought with them. The lands of the Monacans were taken over during those years as well.

Thanks to the Monacans’ skills in making clay pots and building sophisticated woodstoves, you would be smelling a bubbling stew of squash, corn and beans if you lived in the area back then. A bone from a deer helps make a tasty stock, but the meat is from a freshly caught rabbit. The rest of the deer is hanging in the smokehouse for preservation. The stew will be served with a bread made from acorn flour mixed with a little wood ash from the fire—a natural form of baking soda.

West African Influences
Fast forward to the 1730s and the view has changed dramatically. The Monacan lands in the Lynchburg region have been taken over by European (mostly British) settlers, and there are green rows of tobacco growing as far as the eye can see. Stately plantation homes are earning a reputation for their “Southern Hospitality.”

The food you are smelling is being prepared by the plantation’s cook, typically an enslaved black woman who survived the long journey in chains from West Africa. She is literally bound to the fire as she prepares a sweet potato and peanut soup with corn bread in the plantation kitchen. Kitchens often had a dirt floor and an open-flame hearth—and housed the cook’s living quarters.

The first slaves are said to have been brought to Jamestown by the British from West Africa in 1619, although the industrial-scale slave trade came decades later to support plantation farms. We don’t know exactly when the first enslaved Africans were brought to Lynchburg, but considering there was direct access to Jamestown via the James River, they likely came early in the 17th century.

Chef and food historian Michael Twitty in his book The Cooking Gene explains that, “The American plantation wasn’t exactly the quaint village community you saw described in your history textbook. It was a labor camp system for exiled prisoners of war and victims of kidnapping.”

The African cooks brought both skill and taste to America. Black-eyed peas, okra, peanuts, and sweet potatoes were all new flavors they integrated into the fare of European favorites, essentially giving birth to what we today call Southern cooking.

Our Founding Foodie
Founding father Thomas Jefferson may have been known as the “founding foodie” because of his passion for fine foods and drink, but at his retreat home on the Poplar Forest plantation just outside of Lynchburg, the fare was surprisingly simple. When he famously stated that “Lynchburg is the most interesting place in the state,” he probably was not talking about the culinary scene.

Locally grown vegetables with a side of chicken was often served at 3 p.m. as the main meal of the day at Poplar Forest. And although the kitchen garden was the size of a football field, Jefferson complained in letters that his beloved peas didn’t grow well there and all they had was “spinach and scrubby lettuce,” as he put it.
Martha Jefferson inherited the plantation we know as Poplar Forest from her father, and Thomas himself started visiting Lynchburg after his presidential term had ended in 1809. It was much larger than the site we know today, and Jefferson added even more land over time. At one point this tobacco farm stretched all the way to today’s Jefferson Forest High School, or 5,600 acres to be exact.

Jefferson did not have an ice house at Poplar Forest, so his enslaved cook, Hannah, was not able to make his favorite treat, which was ice cream. However, archeologists have found pieces of what appears to be a serving glass for wine jelly at Poplar Forest, another favorite of Jefferson’s. What is wine jelly, you ask? Well, it’s similar in texture to what we call Jell-O today, but it’s made with fortified wine and milk.

Step back in time and taste some of our Virginia heritage recipes, adapted for our modern palates!

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APPETIZER
West African Peanut & Sweet Potato Soup
This is a family-friendly yet flavorful soup that’s easy to make. For the best result, look for sweet potatoes with red flesh. The peanutty goodness comes from peanut butter and for optimal flavor, go with either fresh ground or “natural” creamy peanut butter.
SERVINGS: 4 to 6

INGREDIENTS:
2 pounds sweet potatoes, peeled and sliced thin
3 tablespoons peanut butter (creamy)
2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon brown sugar
3 garlic cloves, minced
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
2 cups water
1 teaspoon salt (and more to taste)
1/4 teaspoon fresh ground black pepper
Serve with fresh cilantro, chopped and a few drops of olive oil

DIRECTIONS:
In a large saucepan, melt the butter over medium heat. Add the minced onion, brown sugar and salt and cook until the onion is starting to turn brown, about
5-6 minutes. Add the garlic, coriander and cayenne and cook for about 30 seconds.

Add the chicken broth, water, peanut butter and sweet potatoes. Bring to a boil over high heat, then cover and turn to low and let cook for 20 minutes or until the sweet potatoes are soft.

Pour the soup into a food processor and blend slowly and carefully until smooth. Return to the saucepan. Ladle into bowls and serve with cilantro and a splash of olive oil.

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MAIN COURSE
Braised Rabbit with Mushrooms
In addition to being farmers, the Monacans knew how to hunt and live off the land. Deer was the most common menu item, but smaller game such as squirrel and rabbit was also common and easy to trap. If you are new to cooking rabbit, this is an easy way to get started. Much like chicken, rabbit doesn’t have a very strong flavor so the key to a good rabbit recipe is to pair it with other flavorful ingredients, in this case the mushrooms and roasted garlic.

Rabbit is available from the Forest Farmers Market (look for Rainbow’s End Farm) as well as from Fresh Market in Lynchburg. However, if you are not in the mood for rabbit, regular chicken (dark meat) works well as a substitute in this recipe.
SERVINGS: 4

INGREDIENTS:
1 rabbit (3-4 pounds)
2 heads of garlic (don’t worry,
it will not taste garlicky!)
1 pound of mixed mushrooms, sliced
1 cup white wine
3 cups chicken stock (or even better, rabbit stock!)
3 large shallots, diced
1 large parsnip, diced large
(sub for carrots if preferred)
2 tablespoons fresh thyme
2 tablespoons fresh parsley
2+2 tablespoons unsalted butter
2 tablespoons olive oil

DIRECTIONS:
Preheat oven to 375 degrees. Cut up the rabbit and season pieces liberally with salt and pepper. Let sit at room temperature for 30 minutes. Be sure to use all parts of the rabbit in the stew; you can fish out ribs and spine before serving but keeping them in during braising since they add valuable flavor.

Slice the top third off the two garlic heads and drizzle with olive oil.

Wrap heads loosely with aluminum foil and bake for about 45 minutes, or until cloves are soft and brown. Set aside to cool.

Add the oil and 2 tablespoons of the butter to a large Dutch oven or saucepan and brown the rabbit pieces on all sides, a few at a time. Take your time to develop proper browning because this is a key step to build flavor in the dish. Remove the rabbit from the pot.

Sautee the onions until translucent. Add the mushrooms and cook until they have released most of their water, about 5-7 minutes. Add the wine and let cook for 2 minutes while scraping the bottom of the pot. Squeeze the soft roasted garlic cloves into the pot and stir to dissolve.

Add back the rabbit and add thyme, parsnip, water and stock to the pot and simmer for 90 minutes, or until the meat is starting to fall off the bone.

Time to thicken the sauce. Carefully fish out all of the rabbit. In a small bowl, melt 2 tablespoons of butter and mix with 2 tablespoons of all-purpose flour. Add the flour paste to the braising liquid and cook for 3-4 minutes over medium heat until the sauce thickens. Add back the rabbit.

Serve on its own or with a side of rice. Sprinkle some chopped parsley on top for garnish and enjoy!

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DESSERT
Thomas Jefferson’s Wine Jell-O
This is a modern adaptation of an old recipe for wine jelly, attributed to Thomas Jefferson. It’s a refreshing dessert with a pungent wine flavor and a small serving goes a long way. Keep in mind that since the fortified wine is not boiled, the alcohol is still there—so eat responsibly! Worth noting: This recipe calls for regular gelatin packets from the grocery store, but Jefferson’s cook actually used the hooves from a calf and boiled them to extract the natural gelatin for this dessert.
SERVES: 4

INGREDIENTS:
1 packet of gelatin
3/4 cup fortified wine (Madeira)
1 cup whole milk
1/4 cup water
1 lemon, juiced and strained
3 tablespoons sugar
1 pinch salt

DIRECTIONS:
Soak the gelatin in the water and let sit for 3 minutes. Add the milk to a bowl with a pouring spout, then whisk the gelatin, sugar and salt into the milk until completely dissolved. Add the lemon juice to the wine and then whisk the wine mixture into the milk mixture.
Pour into individual serving glasses, cover with plastic wrap and refrigerate until firm, about 2-3 hours or overnight. Grate a little lemon zest on top and serve!

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SPECIAL THANKS: Thank you to the following for their help with this feature: Vicky Ferguson, Sally Latimer and Jennifer Austin from the Monacan Indian Nation; the Stocker family of Rainbow’s End Farm; Dr. Kelley Fanto Deetz, author of Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine; and Gail Pond, manager of collections at Thomas Jefferson’s Poplar Forest.

Charcuterie boards are colorful, creative and always crowd-pleasers (even when there’s not a crowd).

Pinterest. Instagram. Weddings. Taking up their own endcap at the grocery store.

The charcuterie board business is booming right now.

Maybe it’s just a coincidence that these boards began to explode about the same time as the pandemic. They serve as a fun way to eat anything (fun moments are important during a pandemic), a good way to gather and share with your “quaranteam,” and can even be made into single servings for socially distanced gatherings.

The term “charcuterie” refers specifically to the process of curing meat products such as salami, bacon, and ham.

Most traditional charcuterie boards are spilling over with meats, various types of cheese, and other accoutrements. However, themed boards with more eclectic choices—see sidebar on page 137—are becoming popular as well.

Michelle Ayers, owner of Purple Door Gourmet Kitchen, has been making charcuterie boards for a decade but has seen their popularity rise this year along with their larger counterpart: the grazing table.

“I have done very large displays as long as 18 feet for an event for 300 people to small trays for two to 20,” she says. “This is my absolute favorite part of my work. I always dreamed of playing with food for a living and now I get to do it every day.”

Food Checklist
Every board is unique, but Michelle says the checklist in her head for a charcuterie board always includes color, texture, flavor, and variety.

“Every board needs to have assorted cheeses, cured meat, olives, nuts, chutney, crispy bread and chocolate,” she says.

Personal chef and health coach Megan Current, of The Current Dish, also receives numerous requests for charcuterie boards. She always starts with the “forward points”: the meats and cheeses.

“The rule of thumb for cheeses is making sure to have an aged cheese, such as cheddar, and a
soft cheese. I like brie. Then a hard cheese such as gorgonzola,” she explains. “For the meat,
I include a variety of favorites such as prosciutto, peppered salami, and capicola.”

From there, Megan likes to include local jams and honeys, pickles, olives and fruit. But she will branch out depending on the season or occasion—for example, a caramel dip for apple slices or cake pops for a birthday board.

Building Your Board
Once you’ve gathered your items comes the trickier part for amateurs. Part of the appeal of a charcuterie board is the way it looks. As Michelle explains: “I believe you eat with your eyes first.”

First, decide what will be your focal point.

A brie or goat cheese log works well, or use folded meats in a creative way.

“Some people like to make a prosciutto river, sort of a swivel line down the middle of the board,” Megan says.

Folding or rolling meats will not only allow you to pack more items onto your board, but it also looks nice. Depending on your types of cheeses, mix it up and have one sliced and another cubed, for example. For accoutrements such as olives, fruit or nuts, put some into small bowls and others directly on to the board.

“Rosemary or mint sprigs are a pretty way to fill in any holes and add some greenery,” says Megan.

Better Than Dip
For those with new fitness goals in the new year, charcuterie boards can also be a smarter appetizer choice. “You have an option of foods that are whole and less processed, many with single ingredients,” Megan says. “Also, it’s so much easier to fill up on these foods compared to something like chips and dip.”

Better yet, it’s the one-size-fits-all appetizer for family members or friends with various dietary preferences. You can order or create a board with a little bit of everything on it and let everyone pick and choose what they want.

Whether you make your own, or let a professional such as Megan or Michelle take control, the sky is limit when creating a charcuterie board. Have some fun and be sure to share your photos with us on Facebook or Instagram with the hashtag, #LynchburgLiving.

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Take it further

Not-Your-Average Charcuterie Board. While lacking the traditional cured meats, these boards
pull from the idea of arranging your food in a “choose-your-own” display.

TACO Board:
Chips or Shells, Small Pitas, Salsas, Cheese, Guacamole, Veggies

VEGAN Board:
Carrot “Bacon,” Tomato “Ham,” Assorted Fruits and Vegetables

BRUNCH Board:
Bagels, Capers, Smoked Salmon, Cream Cheese, Red Onion, Fruit