Hickey Plumbing, Air & Electrical is on the Move!

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By Barrett Baker  |  Photos by Ashlee Glen

Hickey Plumbingm Air & Electrical is a one-stop shop for all your plumbing, heating, cooling, electrical, and generator needs, serving residential, commercial, and industrial customers. If you are experiencing multiple comfort issues in your home or office, you don’t need to call all over town to get assistance. Hickey does it all with transparent pricing, quick dispatch, and guaranteed satisfaction!

The company was founded by Fred Hickey in 1978 and has been growing ever since. Fred was an electrician when he started the company, then added the Heating, Ventilation, and Air Conditioning (HVAC) division sometime around 2012.

By 2018, Fred was starting to think about retirement and approached Steven Jefferson, one of the distributors he worked with, about potentially taking over the company. Jefferson wasn’t ready to buy at that point, but two years later, he became Hickey’s General Manager with the intention of heading the company shortly after.

“In October of 2020, I met with Fred to talk about buying the company from him,” said Jefferson. “I told him I would come on as General Manager, and that in three months I would know if I wanted to buy the company.”

It only took one month before Jefferson was convinced that’s what he wanted to do, and he purchased the company in December of 2020. He added their plumbing division in 2021, and in three years the company has doubled in size and revenue. To handle their growth Jefferson purchased a building in Amherst in October of 2022, which they have been remodeling and are getting ready to host their grand opening on May 17, 2024. The move took them from 1,500 square feet of operational space to more than 17,000 square feet of room.

“When I bought the company, that was during COVID,” said Jefferson. “We buckled down, made some good decisions, and really focused on customer service. That’s what we’re building the whole business on.”

Another thing that has helped grow the company is that Jefferson doesn’t believe in hard sales tactics when it comes to providing customers with what they need.

“We’re not pushy,” said Jefferson. “I’m not a pushy salesperson and I don’t want pushy salespeople. We talk to people, find out what’s going on, what they want, what they don’t want, then we give them three, sometimes four different options, as opposed to just providing them the highest-end product and telling them that’s all they have to choose from.”

In fact, their values are all about serving others: One more value to add is that they are respectful of their customers’ time. 

“If you call us during business hours, you’re always going to get a live person on the phone,” said Jefferson. “I’m not big on those call services where you have to dial 1 to get this, dial 2 to get that. That stuff drives me nuts.”

When an appointment is set and a technician is on the way, they will provide the customer with a 30-minute “heads up” to let them know. That way, customers don’t need to wait around all day. If customers have errands to run or can’t take a lot of time away from the office to be at home, the call from the technician gives them time to get home or to where the service is going to take place.

School Will Soon Be In Session Soon

When Jefferson bought the building they recently moved to in Amherst, he was initially concerned that they actually had too much available space. But he quickly formulated a plan that would help utilize different spaces to maximize their efficiency.

As a part of the Nexstar Group, which is a business consultant group, Jefferson is able to tap into their NexTech Academy, which provides software for online programs that teach plumbing, electrical, and HVAC theory. He has set up a computer lab in their building in Amherst so anyone interested in learning either plumbing, electrical, or HVAC trade skills can come get training.

“I have the computer lab set up already for online theory, and I’m working on setting up a hands-on training lab in our office,” said Jefferson. “So, students will go from theory on the computer, to hands-on training, then go out on calls with our techs for field training.”

The program was originally designed to be available for apprenticeships when Jefferson is ready to hire new techs. However, with some encouragement from the Mayor and City Council of Amherst, he decided to open it up to anyone interested in learning a specific trade. He’s also trying to apply for grants so that tuition for the program can be fully paid, or at least will provide students with deep discounts.

“It’s a work in progress, but I think it’s going to be a great way to help the community and also help us,” said Jefferson. “I think there’s a really big opportunity now because more people are leaving the trades than are coming in.”

The school, which hasn’t been named yet, is targeted to open in August 2024. It will be an ideal opportunity for high school students to learn a skill without going to college, and Jefferson believes it will be great for veterans who have finished their service and are looking for something new to do.




Lynchburg Restaurant Week 2024

Experience Lynchburg Restaurant Week June 15-22, 2024!

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. We have an incredible line-up of participants this year with nearly thirty restaurants for you to try. They may be old favorites or new-to-you experiences, we just hope you get out there and enjoy their hard work and delicious meals.

From June 15 to June 22, 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. 

PLUS! You can vote for your favorite restaurant! If you have a truly great experience at one of our participating restaurants, cast your vote at lynchburgrestaurantweek.com! The winning restaurant will receive some well-earned recognition and prizes.

Click here to view the 2024 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!

vote-notw



2024 LL Fun Guide

When it comes to planning your family’s summer, balance is key. There is much to be said for the lazy, hazy days that find you laying outside with a good book and a glass of lemonade, but having too many of those days—especially when kids are involved—is a no-go. Luckily, adding structure to your summer also adds fun and excitement! The following pages are full of family-friendly events, outstanding organizations, and adventurous activities that will make your summer memorable—and the furthest thing from monotonous.

434 Fun

At 434 Fun, our aim is to provide a play-filled and active environment that encourages physical movement, enhances social interaction, and promotes creativity while making special memories with the whole family. 434 Fun offers an inflatable playground for ages 10 and under, family friendly arcade, a delicious take on concessions, and party rooms and tables for every occasion! Sign up at our website today for news about our grand opening dates. 434fun.com


GhostStop & Lynchburg Ghost Tours

GhostStop HQ Moves to LYH

The world’s prominent ghost hunting equipment store and manufacturer is now headquartered in Lynchburg following 16 years in Orlando.

Whether you’re a pro ghost hunter or curious novice, GhostStop has everything needed to explore the paranormal from spirit boxes and sensors to cameras and full kits for all levels of interest. Plus, a ‘BOOtique’ of spooktacular gifts.

Owner, Shawn Porter has been featured on shows including GHOST HUNTERS and Ghost Brothers working with many more including GHOST ADVENTURES and Kindred Spirits.

Follow @GhostStop for more including classes, investigations, speakers and events. GhostStop.com

How about a Ghost Tour?

Lynchburg Ghost Tours takes you on a curious and spirited journey of Historic Downtown.
Visit LynchburgGhostTours.com and follow @lyhghosttours for year-round tour dates. 


Johnson Health Center

Johnson Health Center’s newest location will open in June 2024!

The newly constructed Amherst County Community Health Center will provide primary care for adults and pediatrics, dental, behavioral health, pharmacy with drive-thru, and a fitness and wellness center, with a teaching kitchen.

Join us on Saturday, August 3, 2 p.m.-4 p.m. for our 10th Annual Back to School Care Fair and Community Open House to tour our new building, meet staff and celebrate National Health Center Week!

The new Amherst County Community Health Center is located at 109 Clearview Road in Madison Heights, Va. 24572. jhcvirginia.org


Patrick Henry’s Red Hill

Patrick Henry’s Red Hill is the final home and burial place of Virginia’s first governor and celebrated orator, Patrick Henry. Spanning nearly 1,000 acres of pastoral beauty, Red Hill has something for the whole family. Travel to the 18th century through guided tours, exciting public programs, historic buildings and artifacts, and much more. Join us in person or at www.RedHill.org.


Putt-Putt Fun Center® 

Time for the ULTIMATE SUMMER STAYCATION! And we’ve gota hole lota fun for your crew! 

Feel the Breeze 
Jump into the driver’s seat and zoom around our track for a rush of pure adrenaline. We have karts for single riders, as well as karts that can accommodate a parent and child.

Get Wet
A cool splash on a water ride is a great way to beat the summer heat. Battle it out with friends during a whirling, twirling and wet ride on our bumper boats equipped with water cannons.

Indoor Fun 
Escape the heat and challenge friends to a game of laser tag. Guaranteeing nonstop excitement, our laser tag arena is the only two-story arena in Lynchburg. With neon lights and dark colors, our arena is the place to escape sunburn and see who really the ultimate champion is.

Be Cool
Our arcade is the place where “cool” kids hang and parents come to “cool off.”  Test your gaming skills with all sorts of arcade games from classic air hockey to Brand new merchandisers and cranes! After you’ve won all the points you can, turn them in at the redemption counter for awesome prizes.

Loop the 18
Our two 18-hole Putt-Putt® Golf courses are the perfect way for the family to stay active, on their feet, and soak in the Vitamin D. You may even get lucky and ace your shot on our skill-based par 2 courses!

Experience a summer packed with fun, competition, and a hole lota together time! puttputt.com/lynchburg


Thomas Jefferson’s Poplar Forest

Join Thomas Jefferson’s Poplar Forest for family-friendly events this summer! 

This May 24th and 25th, Playwright Teresa Harris’s original drama, The Day is Past and Gone, returns to Jefferson’s south lawn for two performances only. Drawn from real-life experiences of the men and women who were enslaved at Poplar Forest, the trilogy explores the complexity of their lives and their struggles to survive. 

From June 27th to the 29th, revel in the revolutionary spirit of America’s Founding Fathers at Poplar Forest’s presentation of 1776—the Tony Award-winning comedy by Sherman Edwards and Peter Stone based on the events leading up to the drafting and signing of the Declaration of Independence. 

Tickets for both events are available at poplarforest.org/events.


Wolfbane Productions

BIG NEWS: Wolfbane is expanding into Downtown Lynchburg this Fall as they open the Wolf Den – Downtown, located at 723 Jefferson Street, Lynchburg, VA 24504

Kick off your Halloween festivities with an in-your-face telling of Wolfbane’s Dracula, the “Audience Choice Poll” Winner for the 2024 season. Wolfbane is thrilled to present their own unique take on the Father of all Universal Monsters, which will be as witty as it is horrifying. September 27-October 26, 2024.

Then, create a new holiday tradition for the whole family with Wolfbane’s A Christmas Carol. Experience this timeless classic full of magic, heart, and redemption, done in Wolfbane’s signature immersive style. December 5-22, 2024.

For tickets, membership information, and FAQs, please visit www.wolfbane.org


YMCA of Central Virginia

The YMCA of Central Virginia is Lynchburg’s cherished destination for families and youth, offering diverse programs for all. From enriching swim lessons to empowering outreach initiatives, the YMCA provides a welcoming environment for all ages to thrive. With a legacy of promoting wellness and community involvement, the YMCA fosters connections, growth, and personal achievement. Committed to instilling Christian Principles through programs that nurture spirit, mind, and body wellness, the YMCA of Central Virginia remains a vital part of Lynchburg’s fabric. Cherished across generations, it embodies enduring dedication to community strength. ymcava.org




Maximizing Small Spaces: Unlocking the Potential of Compact Living

The concept of living space has undergone a significant transformation in recent years as urbanization has been on the rise. Living spaces are shrinking, whether as a result of migrating to a city apartment, downsizing, or exploring minimalism, and the art of maximizing small spaces has become a necessity for many. However, don’t let limited square footage dampen your design aspirations. With the right strategies and a dash of creativity, you can transform even the tiniest nook into a functional and stylish sanctuary. Here are some tips and tricks to help you make the most out of your compact living area.

1. Embrace Multi-Functional Furniture:

When space is at a premium, every piece of furniture should earn its keep. Opt for pieces that serve dual purposes, such as a storage ottoman that doubles as a coffee table or a sofa with built-in drawers for extra blankets and pillows. Murphy beds are another fantastic option, providing a comfortable sleeping space that can be effortlessly tucked away during the day.

2. Clever Storage Solutions:

In small spaces, efficient storage is non-negotiable. Think vertically by utilizing wall-mounted shelves and cabinets to free up valuable floor space. Invest in furniture with hidden storage compartments, like a bed frame with drawers underneath or a dining table that unfolds to reveal storage for dinnerware. Don’t overlook the potential of unused spaces, such as under-stair storage or high shelves above doorways, for stashing items you don’t need daily.

3. Optimize Layouts for Flow:

The layout of your space plays a crucial role in maximizing functionality. Prioritize an open-concept layout to create the illusion of spaciousness. Use area rugs to define zones within a room while maintaining visual continuity. Consider modular furniture that can be rearranged to suit different activities, whether it’s hosting a dinner party or lounging for movie night.

4. Emphasize Natural Light:

Ample natural light can make a small space feel airy and inviting. Opt for sheer curtains or blinds that allow sunlight to filter through while maintaining privacy. Mirrors strategically placed opposite windows can also bounce light around the room, making it appear larger than it is.

5. Choose a Cohesive Color Palette:

A harmonious color scheme can work wonders in visually expanding a compact space. Opt for light, neutral colors like soft whites, pale grays, or pastels to create a sense of openness. Consider painting walls and ceilings the same color to eliminate visual barriers and create a seamless flow.

6. Declutter Regularly:

Clutter is the enemy of small spaces. Make it a habit to declutter regularly and only keep items that serve a purpose or bring you joy. Utilize storage bins, baskets, and organizers to corral belongings and maintain a tidy environment.

RELATED: Color Theory in Interior Design

RELATED: From Overwhelmed to Organized




Your May Garden Checklist

Your May Garden Checklist
Everything you need to do for a successful growing season

Another planting month is upon us! Tomatoes, cucumbers, squash, watermelon! All of the glorious summer garden produce goes in the ground this month. We always advise to wait until Mother’s Day to get these warm-weather crops in the ground, so early May is the perfect time to visit a nearby farmer’s market or local plant store for heirloom and organic varieties.  

Don’t miss our April garden checklist if you need to play a bit of catch-up.

Indoors
Continue starting okra, squash, cucumber, melons, and watermelons indoors. Sow vining crops (like watermelon and cucumber)  in individual peat pots as they do not transplant well if roots are disturbed.

Outdoors
Lots to do outside this month! Just after Mother’s Day, almost everything can be planted outside. Houseplants can also be moved to a shady spot in the yard to give them an extra boost of Vitamin D.

Beans, okra, squash, sweet corn, Southern peas, and watermelon can all be sown directly from seed. For a continuous bean and corn harvest, only plant a partial row of each and continue to direct sow seeds every week or two—this will ensure you are harvesting throughout the season rather than just all at once. Sunflowers, nasturtiums, marigolds, borage, and basil can also be directly sown from seed. Tip: Nasturtium is a trap plant, meaning it attracts harmful pests like aphids. Consider planting nasturtium near your kale, cabbages, or tomatoes to keep aphids off of those plants. Plus, every part of the nasturtium plant is edible—win, win!

Once the soil has completely warmed—toward the end of May if we’ve had warm weather—sweet potato slips can be planted in the ground. 

Establish a trellis or support system for your tomatoes now rather than wait until they’re growing tall.

Harvest any leafy greens—lettuce, spinach, kale—before it gets too warm and your plants begin to bolt.

Give your compost pile a good turn or two on warm-weather days. Or, if you haven’t started a compost pile yet, start one—you’ll be cutting back on food waste and doing your soil a favor.




Ask The Expert On Alpha-Gal Allergy Treatment

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The Expert: Debi Farley | Acupuncture Works, LLC

What is Alpha-Gal Allergy ? 
Alpha Gal Allergy is an allergy to the sugar molecule galactose-a-1,3-galactose that is found in all 4 limbed mammals, except humans and Old World Apes. You are allergic to this sugar and all mammal meats and their products including milk, dairy, protein powders, medications… 

What is the treatment for Alpha-Gal? 
The Soliman Auricular Allergy Treatment (SAAT) is a highly effective treatment for any allergy. It is currently the only effective treatment available for Alpha-Gal. SAAT turns the positive allergy response to a negative response. 

Is SAAT the same as using acupuncture?  
No, it is not the same as acupuncture. It is based in French Auricular Medicine and the works of Dr. Paul Nogier and Dr. Nader Soliman.  Studies have shown SAAT to be more effective than these treatments.

Why does SAAT not work for some people?  
There are many reasons, the most common is that you are reacting to something for which you’ve not yet been treated. Example: Natural ingredients in bacon. 

Why does Alpha Gal still show up in blood work after the treatment? 
Blood work does not tell you if, when, what, or how you will react if you consume mammal meat. No allergy treatment will change your blood work. 

Alpha Gal is the only food allergy that an allergist may tell you, it is okay to try after a few years if your numbers are lower. They do not do this with a peanut or shrimp allergy. Have you ever wondered why? 

If I get bit by another tick, will my Alpha Gal symptoms return? 
The signal for the positive allergy response to Alpha Gal has been turned off. If you do
have symptoms, it is most likely an allergy to something else. But you can always be
checked to see.

ABOUT THE EXPERT

With over 20 years of experience as an Acupuncturist, Debi Farley is board certified by the National Certification Commission (NCCAOM), licensed by the State of Virginia as a Licensed Acupuncturist (L.Ac) and licensed in Florida as a Doctor of Oriental Medicine. She is certified in Chinese Auricular Therapy, the Soliman Auricular Allergy Treatment (SAAT) and Auricular Medicine, she is Lynchburg’s expert on treating the Alpha Gal food allergy as well as diseases the tick may give you.  

It is Debi’s mission to partner with her patients to help them live their best life possible.

Acupuncture Works, LLC 
114 Duncraig Dr. (Wyndhurst), Lynchburg VA 24502
434-237-0302
www.AcupunctureWorks LLCLynchburg.com




Read It & Try It!

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:

“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:

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:

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!  




Beau’s Gourmet Cheese & Charcuterie

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.

Ashley Hall, the owner of Beau’s

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.  




If you have flour and yeast in your pantry, you have lunch covered

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.

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Four Low-Cook or No-Cook Recipes to Try

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.

Protein Smoothie
Protein Smoothie

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!

salami cheese bites © Recipes & Photos by Laura Miner

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.