Recipes from this issue for you to enjoy

Sweet Cornbread Biscuits

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

“The aroma of fresh yeast from the nearby bread factory always filled the air with a delightful scent, bringing warmth and comfort to my childhood in Portsmouth, Virginia.” – Chef Candace Vinson

Ingredients
1/4 cup warm water
1 tsp granulated sugar
2 1/4 tsp rapid yeast
1 1/2 cup all purpose flour
1 cup masa corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp kosher salt 
1/4 cup unsalted butter, cut into small pieces + 1 tbsp for brushing
1/4 cup butter flavored shortening (Candace prefers Crisco)
1 cup buttermilk + 1 tbsp for brushing
1 tbsp honey

Directions
1. In a large bowl, combine warm water, sugar, and yeast. Let proof till foamy.
2. In a large mixing bowl, combine all dry ingredients and blend till fully combined.
3. To the dry mix, add butter and shortening. Using your hands or a biscuit cutter,
crumble butter shortening till the mix resembles rocky sand. 
4. Make a well in the center of the flour
mixture and add buttermilk and yeast mixture. Gently fold till completely mixed.
5. Lightly flour a work surface and turn the dough out onto the surface.
6. Gently knead the dough to incorporate all the crumbs.
7. Pat the dough out into a 1-inch thick rectangle.
8. Using a floured bench scraper or biscuit cutter, cut your biscuits into desired shapes. You should yield 8-10 biscuits. 
9. Lightly grease a sheet pan and place your biscuits about 1/2 inch apart. 
10. Cover the pan loosely with plastic wrap and place in a very warm, sunny draft-free location. Let rise for 1 hour.  
11. Preheat the oven to 400 F.
12. Once the biscuits have doubled in size, remove plastic wrap and gently brush the tops with 1 tbsp of buttermilk. 
13. Bake for 12-14 minutes. While the cornbread biscuits are baking, melt the remaining butter and honey. 
14. Remove the biscuits from the oven and brush the biscuits with the honey mix. Sprinkle with a little kosher salt if desired.  

Black-Eyed Pea, Shrimp, and Chicken Stew with Crab Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

“Having a busy schedule, leftovers are essential. This dish is one that I can rely on when I come home after a busy shift. Plus, it’s all the flavors of home” – Chef Candace Vinson

Ingredients
1 cup canola or grapeseed oil
1 1/2 cups all purpose flour 
1 pound chicken thighs, boneless, skinless, chopped (You can pre-season if desired)
1 pound medium raw shrimp, peeled (reserve shells and tails)
1 smoked turkey wing or leg
1 pound mustard greens, washed, rough chopped
32 oz chicken stock
2 cups onion, diced, reserved scraps
2 cups green bell pepper, diced
1 cup celery, diced, reserve scraps
4 cloves garlic, minced
3/4 cup black eyed peas, canned or frozen  
1 cup canned diced tomatoes, drained
1 cup okra, cut
2 bay leaves
4 sprigs of fresh thyme
Salt to taste
Crushed red pepper to taste

Directions
1. In a small stock pot, combine smoked turkey, shrimp shells, chicken Stock, 2 sprigs of thyme, 1 bay leaf and all vegetable scraps. Bring to boil and reduce to simmer for 1 hour.
Add 1-2 cups of water if the liquid has reduced too much. 
2. To a large pot on medium low heat, add oil and flour. With a rubber spatula, stir constantly until mixture resembles peanut butter. Be careful not to burn. 
3. To the roux mixture, add celery, onions, green peppers, and garlic. Stir till vegetables are fragrant. 
4. Carefully remove the smoked turkey and set aside to cool. Strain your smoked turkey stock (discard vegetables) into the roux mixture and whisk till fully combined and the broth is smooth (no clumps). 
5. Add your black eyed peas, tomatoes, diced chicken, bay leaf, thyme, okra, and mustard greens. Allow stew to simmer for 30-45 minutes or until black eyed peas are tender. 
6. Carefully shred your smoked turkey meat and discard the bones. Add shredded meat to stew. 
7. Add your shrimp, salt, and pepper to stew and cook until shrimp are pink and fully cooked. 
8. Divide stew into serving bowls and top with crab fried rice. 

Crab Fried Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

Ingredients
1/4 cup canola or grapeseed oil
4 cup cooked, day old jasmine rice
1/2 cup crab claw meat
1 cup green onions, small diced
1 tsp onion powder
1 tsp garlic powder  
Salt and pepper, to taste

Directions
1. In a wok or large fry pan on medium high heat, add oil.
2. To the oil, add crab and green onion and stir until heated thoroughly. 
3. Add rice and remaining seasonings. 
4. Toss ingredients in the pan ensuring the rice is broken up (we don’t want clumpy rice).
5. Remove from heat and serve 1/2 cup portion on top of bowled stew. 

Nepali-Inspired Chicken Curry

Recipe courtesy Burton Dining Hall at University of Lynchburg, pg. 53.

Serves: 6 

Ingredients
2 pounds chicken thighs (cut into roughly 1-inch chunks)
3 cups chopped onion
3 cups chopped tomato
2 tbsp chopped garlic
2 tbsp chopped ginger
2 deseeded habanero chilies (depending on size, or omit or use jalapeños for less heat)
1 bundle cilantro (chopped)
8 oz plain Greek yogurt 
1 tbsp red Kashmiri chili powder (can substitute with paprika mixed with cayenne pepper)
1 tbsp turmeric
1 tbsp cumin powder
2 tbsp curry powder
6 bay leaves
2 tsp salt
2 tsp pepper

Directions
1. Combine chopped tomatoes, onions, cilantro, garlic, ginger and chiles in your blender/food processor. Blend/pulse until smooth and set aside. 
2. Set frying pan to medium heat and pour in enough oil to coat the
bottom of the pan.
3. Once oil is hot, add spices and fry for roughly 2 minutes.
4. Add blended vegetables.
5. Cook until sauce starts to thicken.
6. Reduce heat and add yogurt. Mix until fully incorporated.
7. Remove curry sauce from pan and set aside. Rinse frying pan and apply to high heat, once again coating the bottom of your frying pan with oil.
8. Once oil is hot, add in chicken thigh chunks. Season with salt and pepper.
9. Cook until browned.
10. Reduce heat to a simmer and (slowly) pour curry sauce back into the pan and cover. Simmer until chicken is fully cooked.
11. Serve over rice with lots of chopped cilantro and enjoy!  

On Church Street there’s a towering black and white building across from The Virginian—you know the one. It looks like it has been plucked right out of a side street in London, with its paneled glass shop windows and inky exterior practically begging you to stop and take a photo. Inside, you’re transported yet again—this time to a Parisian cheese shop. Wheels of cheese are stacked atop one another, and strands of salami sit nearby, tied up like delicious little packages waiting to be opened.

Behind the counter, a blonde woman flits about, pouring wine for one guest, and cutting a sample of duck prosciutto for another. Between tasks, she’s talking, laughing, and sharing about her passion: cheese and charcuterie.

The shop isn’t an ordinary cheese shop and the woman behind the counter isn’t an ordinary cheese monger. In fact, the space—Beau’s Gourmet Cheese & Charcuterie—is notorious for peddling the unconventional. Its counter windows are lined with charcoal lemon cheese—as jet black as the building itself—and blue-veined cheddar, cheeses you won’t find at your local grocery store. And Ashley Hall, the owner of Beau’s, has a backstory as unique as the cheeses she serves.

With a PhD in counseling, Hall previously worked in crisis intervention and disaster recovery, spending weeks or months at a time on-site after hurricanes, covering the needs of disaster survivors. But when life pivoted for Hall, she took a leap no one saw coming: She opened a cheese shop in Lynchburg, Virginia.

The concept for Beau’s Gourmet Cheese & Charcuterie started in August 2022, when Hall would go to wine festivals or pop up at local breweries to offer cheeses and charcuterie to hungry customers. From there, Beau’s took on a life of its own—amassing a loyal following of customers until, one day, Hall sought out permanent residence on Church Street.

Within its footprint, which includes the cheese and charcuterie shop to the left and a 1,000-square-foot event space to the right, Hall offers lunch, dinner, and cut-to-order cheese and charcuterie.

“Our menu is simple,” Hall said. “We always have a soup of the day and flatbread. The specials change daily and we update our menu at least three times per week. Our meats have no chemicals or nitrates. We offer 18 types of cured meats—lamb, elk, wild boar, duck prosciutto, Wagyu beef bresaola. I know exactly what’s in these products.”

With the fervor of someone who is truly passionate about food, Hall is happy to share information and even a nibble or two of cheese with curious customers—one minute showcasing a wheel of II Forteto Pecorino Toscano and the next educating customers on the importance of storing bleu cheese properly (“Always take bleu cheese out of the plastic when you get home and store it in aluminum to maintain its flavor.”).

“From day one I’ve said that I wanted to do things differently,” Hall said. “I wanted quality food.
My boards may not look as good [as others around town], but I know the quality. I know the farmers and the owners. I’ve built these relationships for the past two years.”

This dedication to quality is infused throughout every decision Hall makes, including a weekly shopping trip to the Lynchburg Community Market for farm fresh, local ingredients for menu items or local jams and jellies to accompany the cheese boards.

“‘Grow Virginia’, that’s what we’re all about at Beau’s,” explained Hall. “We shop local as much as we can.”

Customers come in for a cut-to-order block of cheese to have at home, stop in to sample from a curated cheese board, or dine-in for lunch or dinner and, if Hall has her way, they’ll leave with a deeper appreciation for the ingredients that found their way to their plate.  

A six-ingredient recipe that relies on pantry staples

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

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

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

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

Simple Focaccia Recipe

Ingredients:

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

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

Directions

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

RELATED: Crusty French Bread

RELATED: Budget Friendly Meal Prep Ideas

Temperatures Are Heating Up, So Cool Your Kitchen Down

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

Protein Smoothie

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

Ingredients:

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

Directions:

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

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

Ingredients:

Fish:

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

Salad:

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

Dressing:

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

Directions:

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

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

Ingredients: 

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

Directions:

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

Notes:

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

Stone Fruit Caprese and Grilled Chicken

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

Ingredients:

Balsamic Chicken Breasts

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

Caprese Toppings

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

Directions:

Prepare the Chicken

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

Do the Prep Work

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

Assemble & Serve

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

Mother’s Day is just around the corner and now is the time to start planning a unique, locally focused day to help any mother in your life feel the most celebrated. Here are four ways to celebrate mom this year right in our own backyard.

Picnic at Peaks of Otter
Take your mom for a scenic drive to Peaks of Otter on the Blue Ridge Parkway. Pack a delicious picnic with her favorite foods, enjoy the stunning views of the mountains, or take a leisurely hike together.

The Peaks of Otter Picnic Area offers 58 picnic tables and grills scattered along a half mile of Little Stony Creek. The picnic sites range from small, cozy tables alongside the creek to large expansive sites perfect for a larger crowd.

Many of the sites have a charcoal grill for you to prepare your mom’s favorite cookout foods. All tables and sites are available on a first come, first served basis. The Peaks of Otter Picnic Area is an open-air area with no covered tables or seating during inclement weather. The picnic area is open seasonally starting in May—just in time for Mother’s Day.

There are a number of hikes around the area, ranging from the stunning and strenuous Sharp Top hike to an easy and meandering stroll around Abbott Lake.

Artistic Workshop
Enroll in an art workshop together at the Academy Center of the Arts. They often offer one-day workshops where you can learn a new artistic skill like painting, pottery, or jewelry making.

Upcoming classes include a highly-anticipated Lego Architecture Workshop, Pottery Basics, Summer Palette Painting, and more. 

Historical Tour
Explore Lynchburg’s rich history with a self-guided or staff-guided tour of historic sites like the Old City Cemetery or the Lynchburg Museum. Many tours offer fascinating insights into the city’s past.

Old City Cemetery is an extraordinary 27-acre public garden and history park. Despite being an active place of burial and remembrance, it is one of the busiest and most popular attractions in the City. 

Established in 1806, Old City Cemetery is the oldest municipal cemetery in Virginia still in use today. A village of five small museums helps to tell the stories of the diverse population of nearly 20,000 buried here. The grounds are also filled with hundreds of varieties of native and heirloom plants, including the largest public collection of antique roses in the state of Virginia. Their gates are open dawn to dusk, every day of the year.

The Lynchburg Museum System manages the official history museums and archives of the City of Lynchburg. The Museum System is responsible for operating two museums: the Lynchburg Museum at the Old Court House and Point of Honor, the historic site on Daniel’s Hill. These museums care for over 40,000 artifacts and share the diverse stories of three centuries of local history.

Or, opt for a Curious History Walking Tour, an hour-long journey into the depths of the city of the Seven Hills. Tour guests have the option to attend a public tour; a private tour, where groups can bring their friends and family; or even create a custom experience such as hiring a performer to host a personal event or enjoy a custom tour/experience created for a business.

Gourmet Cooking Class
Sign up for a gourmet cooking class in the Flour District’s Teaching Kitchen. Classes include pasta making, baking skills, culinary basics, wine tasting events, and much more. Classes are taught by local industry professionals, who are experts in their field. 

Upcoming classes include cupcake decorating, ravioli making, pizza making, and baking 101. Registration usually fills up quickly, so peruse the available classes soon to secure a class in time for Mother’s Day. Private classes are also available.

Dear Best of Lynchburg Participant,
Congratulations on being nominated as one of the BEST OF THE BEST in Lynchburg!  In order to help you have as much exposure as possible, we’ve designed a marketing toolkit available for your use. We have created separate campaigns below. Please feel free to use these marketing materials in any way you see fit. If you have social media channels and you will be posting about your Best Of nomination, please consider using the hashtag #bestofcentralvaweddings. We hope these materials aid in spreading the word of your Best Of participation!

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The Core 4 Method is…Sparking Joy

The irony isn’t lost on us that, when it comes to decluttering, there are countless experts, methods, and tips out there—ultimately resulting in a, well, cluttered mess. But there’s a new decluttering method that has been making waves and it seems like the simplest of them all.

Enter: The Core 4 Method

The Core 4 Method breaks decluttering down into four, manageable steps:

• Step 1: Clear Out
• Step 2: Categorize
• Step 3: Cut Out
• Step 4: Contain

It’s a method that professional organizers have adopted and it’s a method that’s repeatable in your own home. Here’s how:

Step 1: Clear Out

The first step in declutter, no matter the method, is to truly understand what you have. Think about it: How many times have you gone to put away a box of pasta in your pantry only to realize you already have a box in there?

If you’re decluttering your closet, for example, the Core 4 Method suggests taking every single thing out of your closet. Lay clean sheets on the floor or pile your clothes onto your bed and take a real inventory of everything you own.

Step 2: Categorize

Keeping with the closet example, once you have all of your clothes laid out in front of you, begin to separate them into categories. Group all t-shirts together, all jeans together, all dress shoes together, and so on. You can put them into piles, into clear containers, or put Post-It notes on them.

Similarly, if you’re decluttering your pantry using the Core 4 Method, group baking staples like flour, sugar, baking soda, and baking powder together; group pastas together; group spices together.

As you go, you’ll start to notice consistent themes—perhaps you notice you have five white t-shirts but only consistently reach for two. Perhaps you realize you have three opened boxes of macaroni pasta, each half-full. As you categorize your items, you’ll start seeing patterns and begin to mentally identify areas where your belongings can be more streamlined.

Step 3: Cut Out

This may be the hardest part: Getting rid of items you no longer need, no longer use, or are just worn out or old.

As you are categorizing your items, have a few bins handy—one for trash, one for donation or selling, and one for mending. For example, as you’re cleaning out your closet, maybe you find a t-shirt covered in stains and holes that you didn’t realize was shoved in the back corner. You can either add it to the trash bin or set it aside as a new dusting rag. Similarly, if you’re cleaning out your pantry and notice a few cans of expired food, toss them immediately into the trash bin.

Step 4: Contain

The final step is containing and organizing everything you have left. Remember the three, half-empty boxes of macaroni pasta from before? Consolidate them into one, clear container in your pantry so you can easily see that you have plenty of pasta (and that macaroni and cheese can be in your next meal plan).

Also, don’t feel like you have to go to the store and buy an entire haul of plastic clear containers to organize with—start with what you have! Maybe in your clear out and categorize phases, you found a number of Mason jars or baskets looking for a purpose. Use them! Consolidate duplicate spices into smaller Mason jars or contain your hat collection in a basket so they are all together in one place.

RELATED: 8 Tips for Conquering Clutter and Reclaiming Your Space

RELATED: Tips for Decluttering Your Digital Life and Technology

We are thrilled to launch our annual Best Of Central Virginia Weddings! Our region has become an elite wedding scene filled with incredible venues, vendors, designers and so much more. However, it can be overwhelming for engaged couples to even know where to begin. The Best Of Central Virginia Weddings is a way for our readership to determine who the BEST in the local wedding industry are so soon-to-be newlyweds can use the results as a reliable resource in their planning. Whether you’re voting based off your own wedding or a wedding you’ve attended, we want to hear from YOU on who you think is the best!

Voting will take place from April 5 – June 1, 2024.

We will accept write-in nominations until April 22, but keep in mind that your nomination counts as your vote.
Please allot 72 business hours for your approved nominated vote to appear in the pre-populated choices on the ballot. 

Rules and Regulations

• You may vote one time per category for the duration of the contest (a nomination counts as a vote!).
• We reserve the right to modify any categories and/or contestants.
• A contestant may be nominated in a maximum of six categories. Any nominations following their sixth category will be removed.
• A contestant will be immediately disqualified if they are found guilty of violating one of the following contest rules:

  • Exchanging a good or service for votes (including bribes, sales, discounts, free, etc.)
  • Exploiting a competing contestant negatively for personal gain or votes
  • Participating in fraudulent voting (3rd party resources, fraudulent emails, etc.)
  • If you see someone guilty of any of the above, please report to bella@vgnet.com. 

 Access Contest Here

Access Voting Toolkit Here

By participating in the Best Of Central Virginia Weddings, your email address will automatically be added into our Lynchburg Scene e-newlsetter and any wedding related lists at the conclusion of the contest. You may unsubscribe at any time.

New River Gorge National Park & Preserve is a Wonderland

In 1872, Congress established Yellowstone National Park in the Montana and Wyoming territories. Placing the land exclusively in the hands of the Secretary of the Interior, the goal with this designated land was to use it as “a public park or pleasuring ground for the benefit and enjoyment of people.” 

Editor’s Note: It’s important to note here that, when Yellowstone National Park was established, it was inhabited by the Tukudika, who were one of the only tribes to take permanent residence in the area year-round. Throughout varying seasons, the Yellowstone area was inhabited by a number of other indigenous tribes such as Kiowa, Blackfeet, Cayuse, Coeur d’Alene, Shoshone, Nez Perce. Yellowstone National Park and many other National Parks in our country is native land and readers are encouraged to research those ramifications. What is today called New River Gorge National Park (more below) is the ancestral land of the Eastern Band of Cherokee, Tutelo, S’atsoyaha, and Moneton people. 

When Congress designated Yellowstone National Park as a public space for all, it sparked a worldwide movement of countries and nations creating National Parks as a way to protect lands and keep them open for public enjoyment. As of today, roughly 100 nations oversee more than 1,200 national parks or preserves (according to NPS). And, a new park has been added to our country’s roster: New River Gorge National Park & Preserve.

New River Gorge National Park & Preserve

Situated in the scenic mountains of West Virginia, the New River Gorge National Park and Preserve is home to more than 70,000 acres of public lands. While the United States oversees 429 national sites, only 63 (including New River Gorge National Park and Preserve) have the “national park” designation.

The New River Gorge National River—one of the oldest rivers in the world at an estimated 300 to 360 million years old—was established as a national river in 1978 but the area was reestablished and expanded to include the land surrounding it in 2021 when it was named a national park. The park encompasses 53 miles of the New River, running from Bluestone Dam to Hawk’s Nest Lake.

The New River and the surrounding landscape makes for a diverse ecosystem and an area that has become a refuge for endangered mammals such as the Virginia big-eared bat and Indiana bat. Bald eagles and peregrine falcons also call the area home, creating incredible, once-in-a-lifetime viewing opportunities for visitors. The New River slices through the Appalachian Mountains—also one of the oldest mountain ranges in the world—to create unfragmented forest, cliff and rimrock habitats, forest seeps and wetlands, and mature bottomland forests.

Visiting New River Gorge National Park

America’s newest national park doesn’t require an entrance fee or a reservation to visit, making it an affordable destination. Plus, West Virginia, is home to hundreds of miles of scenic, winding roads that make for a perfect weekend road trip from Lynchburg. With campsites and lodging nearby, planning a trip to New River Gorge National Park has never been easier.

Travelers looking to unwind after a long day of adventure seeking can book the nearby Lafayette Flats, boutique rentals that offer modern, upscale apartment-style rentals in historic Fayetteville. Or stay the night at Country Road Cabins to be truly tucked away from it all. Guests can choose from log cabins, glamping tents, yurts, and two iconic tree houses. And, of course, camping opportunities are abundant in West Virginia.

A visit to New River Gorge National Park means something for everyone. If there’s a history buff among the group, they will be thrilled to view the railroad tracks that opened West Virginia up to the rest of the developing country in 1872. They’ll have the opportunity to take in the old coal operations, which carried coal out of the gorge via rail, as well as old rail yards and timber towns.

New River Gorge National Park and Preserve is also known for its abundant recreational opportunities, from whitewater rafting and canoeing to hiking, rock climbing, fishing, bird watching, camping, picnicking and biking. In fact, the Mountain State is home to the greatest density of American whitewater runs in the United States with world class rapids that provide a thrill like no other. The Lower Gorge of the New River is a premier whitewater rafting location with imposing rapids ranging in difficulty from Class III to Class V, Commercial outfitters conduct trips down the river from April through October. The upper part of the river offers somewhat less challenging class I to III rapids for whitewater canoeing.

The park is also home to the New River Gorge bridge which is the 2nd highest steel arch in the United States and the 2nd longest single arch bridge in the world. Bridge Walk allows visitors the opportunity to travel on the catwalk among the structural beams 851 feet above the New River.

And, right now is the perfect time to embark on a wildflower hike through New River Gorge to enjoy a colorful hike amongst the rhododendrons, trout lilies, and other beautiful flora and fauna set against a lush, mountainous backdrop.

Additional Resources: 

• Be Lead by Locals: Spend a Day in the New River Gorge 
• New River Gorge Watersports 
• New River Gorge National Park & Preserve

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

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

Simple Springtime Shakshuka

Ingredients:

1 lb spinach

Salt and pepper to taste

2 tbsp extra-virgin olive oil

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

1 small yellow onion, diced

2 medium garlic cloves, minced

1 cup frozen peas

1½ teaspoons ground cumin

1 teaspoon paprika

3 ounces feta cheese, crumbled

6 large eggs

Directions:

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