The holiday season is all about nostalgia—from that ornament you can’t wait to unwrap to the highly anticipated dish your grandmother makes year after year. So, we couldn’t help but look back and reminisce here in our Home department as well. We are walking you through the Lynchburg Living holiday homes featured over the past five years. Enjoy taking a peek inside these festive abodes—and you may get a few ideas for yourself too!

2019
A Cozy, Cottage Christmas

Laura and Woody Watts purchased what they have dubbed the “Summerville Cottage” in 2014. Since then, Laura—with lots of elbow grease from Woody—has slowly transformed the 1930s home into a French-inspired cottage with Southern farmhouse charm.

The Watts love all holidays (especially Halloween, that’s their anniversary), but decorating for Christmas is also high on Laura’s list. Her main goal is to reflect the joy of the season. As she told Lynchburg Living writer Jennifer Redmond: “I want to reflect calm but Christmas spirit, too.”

What We Loved:
While we all have a special place in our hearts for the traditional red-and-green color combo, Laura anchored her holiday décor theme in an elegant duo of blush and ivory. She added visual interest with texture and layering.

What You Should Try:
Don’t be afraid to break up a collection. Laura sprinkled various nativity pieces and vintage ceramic churches, originally owned by her grandparents, throughout their home.

2018
The Christmas Elf’s Colorful Colonial

Carter Bendall’s intense interest in holiday décor dates back to her childhood, when her mother—the owner of a flower and gift shop—would take her to market in Atlanta to pick out ornaments. “From about third grade on, I did all of our Christmas decorations in our house … and I just loved it,” she told Lynchburg Living writer Charlotte Farley.

Now, not only does Carter fully decorate the home she shares with her husband Richard and daughter Lawson, she also enjoys being “The Christmas Elf” and helps others decorate their homes as well.

What You Should Try:
There is a place for tradition. You’ll notice a pause from the bright colors in the home’s den, which features a large green tree with gold accents and a nutcracker collection. Since the space is where the family spends a lot of time, it’s a more calming color palette. It’s also “where Santa comes,” Carter explained.

What We Loved:
The Bendall home is the perfect example of vintage meets modern. The bright colors—from hot pink to tangerine and everything in between—are layered onto antique furniture.

2017
Spreading Christmas Cheer

Rachel and Wayne Beeler’s sprawling Georgian Colonial on Thomas Jefferson Road is a head turner anytime of the year—but at Christmastime, the brick manor with its wall-to-wall festive décor steals the show. “I love to help other people feel happy—that’s one of the reasons that I do all of this every year,” Rachel explained to Lynchburg Living writer Charlotte Farley.

The Beelers have come a long way since their first Christmas as a married couple more than 50 years ago. They celebrated in Oregon, where Wayne was in the Air Force. Rachel recalls a small tree on a table as their only decoration but said, “the truth was that we were as happy as could be with our little tree and just being together.”

What We Loved:
The Beelers truly love to share their Christmas spirit with others. In past years, they have invited church groups or women’s clubs to tour the home. Tours concluded with refreshments in a banquet room that seats 32 people.

What You Should Try:
No room is overlooked in the Beeler house. While it’s typical to focus on decorations in the main living area, consider adding some festive touches to a bedroom or bathroom.

2016
A Dickens of a Christmas

Located on Madison Street in Lynchburg’s Garland Hill Historic District, “The Wilson House” is a glimpse into what the Christmas season may have looked like in the late 19th century. Bobbi and Randy Hurst bought the home in 2004. “We hadn’t thought of moving here until we fell in love with the house…” Bobbi told Lynchburg Living writer Heather Cravens.

While their initial focus was making the home livable (such as installing heat and air conditioning), they were eventually able to focus more on the home’s aesthetics—especially around Christmastime. Bobbi strives for period-appropriate décor as much as possible, so you won’t see the Hursts decorating before Thanksgiving, to make sure their
natural greenery won’t dry out before Christmas Day.

What We Loved:
Ribbons and bows were very popular during the Victorian era, and Bobbi makes sure they are prominent inside her historic home.

What You Should Try:
You don’t necessarily have to go all in or all out with natural greenery. Bobbi likes to add live greenery and boughs to her synthetic Christmas trees and garlands.

2015
Oh Christmas Trees!

The holiday celebration usually begins in September in the Donovan household—that’s how much time they need to unpack 97 trees, hundreds of ornaments, and much more. “I’ve always been a Christmas fanatic,” Thomas Donovan said to Lynchburg Living writer Heather Cravens. “As an adult, understanding the true meaning of Christmas has only increased my passion for it.”

Thomas is actually the main Christmas enthusiast in their home, although his wife of 14 years, Sundi, is fully supportive of his passion. In years past, they have opened their home to invitation-only tours throughout the holidays.

What We Loved:
Each of the family’s Christmas trees tells a story—including “The Watson Tree,” named after one of Thomas’s former students at Liberty Christian Academy who raised peacocks.

What You Should Try:
If you have the room for multiple trees, try flipping one upside down. This Christmas tradition, known as God’s Trinity Tree, dates back to the 12th century. (The upside down tree is also very functional in small spaces!)

Take everyday dishes up a notch this holiday season
Photos by Jenna McKenney

While very much beloved, those old faithful side dishes can often get the short end of the stick in terms of our creativity. As we prepare to gather around the table with friends or family this time of year, consider spicing up that stuffing or adding a little pizzazz to those mashed potatoes. On the following pages, The Virginian Hotel Catering Team shares four of their tasty favorites.

Cranberry-Apple Cornbread Stuffing

INGREDIENTS:
1/2 cup butter
2 cups celery, chopped
1 yellow onion, chopped
3 medium tart apples, cored and chopped
6 ounces dried cranberries
6 cups dry, unseasoned cornbread cubes
14.5 ounces chicken broth
8 ounces apple juice
1 teaspoon: parsley, rosemary, and thyme, chopped

Directions:
1. Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add celery and onion. Cook until softened (~5 minutes). Add apple, cranberries, parsley, rosemary, and thyme.
2. Place bread cubes in a large bowl. Add the mixture, broth, and juice. Toss to combine.
3. Place mixture in a greased casserole dish, cover with foil and bake for 15 minutes.
4. Remove foil, bake for 20 more minutes until heated through and lightly browned.

Roasted Butternut Squash Soup
Topped with Toasted Pumpkin Seeds

INGREDIENTS:
One 3 lb butternut squash
(or 4 cups peeled and diced)
2 tablespoons olive oil (or avocado oil)
1-2 shallots, minced
4 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/8 teaspoon cayenne
1 teaspoon nutmeg
Salt to taste
2-3 cups vegetable stock
1 tablespoon brown sugar
1 dash maple syrup
Heavy cream (to finish)
Pumpkin seeds (toasted)

Directions:
1. Preheat oven to 425°F. Slice squash vertically and remove the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Rub the outside with 1 tablespoon of olive oil. Bake for 30 minutes, or until tender.
2. Allow squash to cool. Peel and dice into cubes.
3. In a large stockpot, heat the remaining oil over medium-high heat. Sauté shallots 2-3 minutes. Add the garlic and sauté until lightly browned. Add the nutmeg, salt, ginger, and cayenne. Cook for 1 more minute.
4. Add 2 cups of stock, brown sugar, maple syrup, and squash. Bring to a boil. Cover and reduce heat. Simmer for ~10 minutes (until very tender).
5. Puree with a stick blender, traditional blender, or food processor. Add heavy cream to reach desired consistency. (Use the remaining stock to thin if necessary.)
6. Top with toasted pumpkin seeds, if desired.

Smoked Gouda Mashed Potatoes

INGREDIENTS:
5 lbs Russet potatoes, peeled
and cubed
1 lb butter
1 pint heavy cream
1 pint half and half
1/2 lb smoked gouda, shredded
2 teaspoons white pepper
1 teaspoon smoked paprika
Dash of cayenne pepper
Salt, pepper, & garlic powder to taste

Directions:
1. Peel and dice the potatoes. Boil or steam until fork-tender.
2. In a separate pot, melt butter, add half and half and heavy cream. Mix in cayenne and paprika.
3. Mix in shredded cheese until melted and smooth.
4. Mash the potatoes in a large bowl. Pour in gouda mixture in small batches, mixing until absorbed.
5. Season with white pepper, salt, pepper, and garlic powder to taste. There should be a strong smoky and garlic flavor.

Roasted & Stuffed Delicata Squash

INGREDIENTS:
6 small delicata squash
(~1lb each)
4 tablespoons unsalted butter
2 medium onions, diced
1 bunch of red kale (~1lb), trimmed and chopped
6 ounces whole-grain bread, cut into 3/4-inch cubes (~3 cups)
1/2 cup crumbled bleu cheese
1/2 cup dried cranberries
1/2 cup pecans, rough chop
2 tablespoons maple syrup
2 tablespoons chopped parsley for garnish

Directions:
1. Heat oven to 425°F. Cut one inch off of the top and bottom of the squash. Scrape out the seeds. Sprinkle the inside with salt and pepper and stand upright on an oiled baking sheet.
2. In a large saucepan melt 2 tablespoons of butter over medium heat. When the butter begins to foam add onions and sauté until softened and translucent (~6-8 minutes). Add kale and continue to cook, tossing until kale begins to wilt (~5 minutes). Remove from heat and place in a large bowl.
3. Toast bread cubes on a sheet pan until they begin to crisp (~7-9 minutes). Add to the bowl with the vegetable mixture, then add bleu cheese and cranberries. Mix until combined.
4. Put pecans over medium heat in a dry sauté pan. Heat and toast nuts until they become fragrant (~4-6 minutes). Add syrup and cook for 1 minute, scrape into the veggie mixture and stir to combine. Taste and season the mixture.
5. Lower oven to 400°F. Divide the mixture between the squash. Cut the remaining butter into 6 pieces and top each squash. Roast for ~45 minutes (until the skin of the squash is tender and easily pierced with a fork).
6. Slice stuffed squash into one-inch rings to serve.
7. Sprinkle with parsley.

APPOMATTOX NATIVE AND FRENCH-TRAINED CHEF TRANSFORMS A MAGNIFICENT NEOCLASSICAL HOME, ONCE IN A STATE OF DISREPAIR, INTO A ONE-OF-A-KIND B&B

Violet-eyed film icon Elizabeth Taylor knew how to make an entrance—on screen and off. In the grand foyer of the Truitt House in downtown Suffolk, I can’t help but imagine an impossibly bejeweled Taylor elegantly descending the shallow steps of the home’s exquisite floating staircase. She may have done just that when she visited the mansion along with her sixth husband, would-be U.S. Senator John Warner.

No doubt many distinguished guests have graced the building’s stately neoclassical portico—defined by six massive white pillars—since it was originally completed in 1909 by lumber tycoon George W. Truitt. Truitt reportedly positioned the house such that it would be the first thing visible to people disembarking at Suffolk’s bustling passenger train station, so perhaps he had a flair for the dramatic entrance himself.

Luckily, these days you needn’t be Hollywood royalty nor wealthy magnate to enjoy the Truitt House, which has been transformed into a one-of-a-kind bed and breakfast as spectacular as it is warm and welcoming. Its proprietor and patron saint, Ruth Baker, not only calls the house home—she occupies the third floor that was once a ballroom—she is its sole keeper, resident chef and delightfully loquacious host.

“This is where it gets real,” Baker tells me in the middle of the foodie’s dream that is her tricked-out kitchen on the first floor. A graduate of the French Culinary Institute in New York City, Baker prepares gourmet meals here for her guests, occasionally her fun-loving French neighbors and probably anyone who asks nicely enough. She seems like the sort of person who would whip up a perfect beef bourguignon just because someone wondered aloud how to spell it. But this kitchen was far from dreamy when she first laid eyes on it seven years ago.

“He thinks the house found me,” Baker says of architect Seth Ballard of Ballard+Mensua Architecture. He was instrumental in restoring the grandeur of this hidden gem, just off Main Street in a town whose historic charm and peanut fame bely a growing culinary and cultural scene. If it weren’t for a virtual tour that mysteriously popped up on her computer and Ballard’s declaration that he’d never seen the home’s equal, Baker might not have made the leap of faith—she would probably call it a temporary lapse of sanity—that led her to purchase the delipidated 8,500-square-foot home for $440,000 in 2012.

She made a promise to her late husband before he passed away that she would pursue her dream of earning a culinary degree, and she did. Owning a bed and breakfast was next up on the Bucket List. She had four appointments scheduled to view properties in Lynchburg, near her hometown of Appomattox, when fate called her to an auction in Suffolk. The next thing she knew, she was the owner of a beautiful behemoth with distinctive echoes of Jefferson’s Monticello. Then came the list of repairs and replacements that soon proved longer than War and Peace.

Fast forward many nights without electricity, at least one mysteriously crashing chandelier and a revolving door of contractors who overpromised and underdelivered. She finally opened to the public in fall 2019. And then—COVID. When people asked her, and they often did, why she took on such an all-consuming and expensive project, her go-to response was, “I must be bat-shit crazy.” The phrase became a mantra of sorts, so much so that a friend gifted her with a framed plaque commemorating it. Faith and a sense of humor, she says, got her through. The stunning results speak to her tenacity as well as the talent and vision of Ballard, who also convinced her to establish a 501c3 nonprofit for the building’s long-term upkeep.

While the coronavirus pandemic has presented unprecedented challenges for travelers and the hospitality industry alike, one could hardly ask for an enchanting getaway more friendly to social distancing—or friendly in general—than the Truitt House. “Spacious” is an understatement for a home with nine fireplaces. With accommodations for a maximum of 10 overnight guests in four bedrooms separated by a large landing on the second floor, you are welcome to luxuriate in comfort as far from others as suits your fancy.

All four bedrooms have stunningly renovated private bathrooms, bedecked in Italian marble—two in a cool, calming jade tone and two in classic black and white—accented by a pattern inspired by a quilt belonging to Baker’s grandmother. New Tiffany light fixtures with oblong crystals perfectly mimic the shape of those on the original bedroom overheads. Room prices range from $140 to $250 per night for the king suite with adjoining sitting room, handsomely appointed with overstuffed leather sofa and chairs and access to a wide, shallow balcony overlooking the home’s solid marble front porch.

The marble trim that surrounds the home’s base is one of its many unique exterior and structural features. Large steel supporting beams in the basement and elsewhere are virtually unheard-of in private homes of the era. The exterior walls are four bricks thick—or 16 inches—and had to be painstakingly repointed. Another marble porch outside the back door leads to the home’s original carriage house, still in a state of disrepair, but which Baker envisions someday being transformed into a restaurant.

The overnight guest price includes a cooked-to-order breakfast from the chef herself, a yogurt parfait with house-made granola if you prefer a lighter start, or whatever satisfies your dietary needs or heart’s desire. But believe me when I say you should accept Baker’s offer, as my husband and I did on our recent visit, of traditionally prepared Eggs Benedict—sinfully silky Hollandaise drizzled over expertly poached Happy Eggs, Wright Bacon and English muffins served with creamy parmesan polenta.

Chilled water, coffee and other beverages are available 24/7 in the butler’s pantry fit for a king. One of the most charming rooms in the house, it has been beautifully updated with custom cabinetry and countertops made from 200+-year-old Blackwater sinker cypress, while captivating original details such as the tiny double-door plate warmer built into the antique radiator harken back to meals prepared here over the last century. The warm wood and sun-lit Eastern exposure of the adjoining breakfast room beckon visitors for coffee and conversation any hour of the day.

The main area of the first floor features a huge formal dining room and living room, joined by the foyer to form an even bigger entertainment space that opens on either side to two terraces that flank the building. Fourteen-foot ceilings and Palladian windows large enough to walk through—or dance a conga line through as Baker recalls happened at a certain New Year’s Eve party—bathe the rooms in natural light and give the entire space an open, modern feeling. In the living room is a small musician’s mezzanine accessible by a tiny, winding staircase, from which performers once would have entertained party guests.

Perhaps the most fascinating room in the house is the octagonal study, aka library or “Decoy Room,” as Baker has dubbed it in honor of a single antique wooden duck decoy displayed there and given to her by well-known Eastern Shore collector Tommy O’Connor. The room’s floor, trim and mantle are crafted from incredibly rare curly pine, in this case thought to be sourced from a single tree and distinguished by its psychedelic burled pattern. An original oil painting permanently mounted above the fireplace, Art Nouveau light fixture, rich emerald green walls and four sets of French doors complete the ambience.

The study, like the rest of the home, is filled with an eclectic mix of furnishings, décor and conversation pieces. Inspired by Benjamin Moore’s Williamsburg Paint Color Collection, the interior walls and, in some cases, the ceilings have been given a colorful makeover from the beige-on-beige bland Baker inherited. Now there are brilliant golds, deep corals, comforting blues and various shades of Mr. Truitt’s favorite, green. She recalls many a late night perched on paint scaffolding with the help of friends who shared her wonder at seeing the space come to life, including decorator Jerry Freeman, General Manager of Artéé Fabrics, who provided expertise on the overall interior design.

There’s plenty to explore within walking distance of the Truitt House’s location caddy-corner to the Suffolk-Nansemond Historical Society. Don’t miss The Suffolk Center for Cultural Arts, The Suffolk Seaboard Station Railroad Museum, The Riddick’s Folly House Museum and historic Cedar Hill Cemetery. Check out Uncork’d, a delightful nearby wine shop, or head over two blocks to Nansemond Brewing Station to get your IPA or oatmeal stout fix. If outdoor adventures are your thing, plan a kayak route or hike through nearby Great Dismal Swamp Wildlife Refuge.

If you’re looking to eat out, and you should, Harper’s Table, Sushi Aka and The General Public are just a few of Baker’s recommendations. At the Truitt House, however, eating in is just as tasty a proposition, if not more so. Chef Baker will design a menu to your liking, priced accordingly, lovingly prepared and freshly served for you and your fellow guests.

When my husband and I visited, she was kind enough to treat us to a fabulous four-course feast that began with an amuse-bouche of tomato and nectarine with goat cheese and balsamic reduction and continued with a classic Caesar salad with anchovies that has absolutely ruined me forever on substandard restaurant versions. The main event was a fish dish called Filet de Truitte à La Grenobloise or Sautéed Trout, Grenoble Style, perfectly crisped in brown butter and singing a diva-worthy citrus high note of lemon and capers. She topped it all off with a Vanilla-Brandied Cherry Ice Cream Bomb with a crust made from cocoa, ground pistachios and graham crackers. The bomb indeed.

Make your own dramatic entrance at the Truitt House this fall and beyond—and be sure to bring your appetite. The Truitt House is located at 204 Bank Street in Suffolk. Book a stay, request a gourmet meal or plan a special event by visiting TheTruittHouse.com.

Creating Your Own Holiday Arrangements
Photos by Ashlee Glen

While faux garlands certainly have their place in our modern-day homes every December, it’s nice to experiment with some natural décor to help us connect with nature—from foraged greenery to fresh florals.

We asked Heather Smith, of Fleur by Heather, to help us out with a few DIY arrangements, and she didn’t hesitate to say yes. Heather is not only an accomplished wedding florist with a delightfully undone style, but she also absolutely adores decorating for Christmas.

Before you start flipping through, take her mantra to heart: “Don’t overthink it. Just experiment with things. And have fun!”

Natural Mantel

The mantel is often the focal point of the living room, making it an ideal place to focus your time and attention during the holiday season.

Heather says first, before emptying your wallet on supplies, take a walk outside. “Forage, with permission if it’s not your property, for as much as possible. There are plenty of pine and magnolia trees around this area,” she explains.

Once you have gathered greenery, Heather recommends sorting your pine into larger and smaller cuts. Use the larger pieces for your base. “Then, start filling in and layering with smaller pieces of pine,” she says. On top of the pine, use magnolia leaves as accents to give the green base more texture and depth.

With your greenery in place, it’s time to add color and get creative. “If you are already utilizing a theme, carry it over to your mantel and accent pieces. It can be whimsical, old Christmas, or modern. Let your imagination run wild!” she says, but adds that if you truly want a natural look, items such as pine cones and berries help achieve that aesthetic. She also chose to incorporate simple white florals into the design to help break up some of the green.

Finally, the big question—how long will this natural masterpiece last? “Hardier pines, not traditional pine trees, and magnolia will last a good while without water. You can put any fresh florals into water tubes,” Heather explains. “Since those are added after your greenery is set, they’re easy to pull out, trim their ends and refill as needed.”

You Will Need:
Foraged
Pine Boughs,
Magnolia Leaves
and Pine Cones
Faux Berries
Holiday
Accent Beads
Florals
(From Local Farm
or Grocery Store)
Whimsical
Accents
Candles or Candlesticks

Floral Centerpiece

While anything goes in terms of holiday color schemes these days, Heather wanted her arrangement to follow a more classic red-and-green style with a simple design. “This is not too big and can be used on most dinner tables,” she says.

Creating your piece starts with your container. Heather chose one that is waterproof, matte black, and rectangular.

For those not particularly comfortable creating arrangements, Heather suggests using water foam (soaked overnight for a few hours) to ensure that everything stays in place. Use floral tape to secure the foam inside your container. If filling your container with water, she says remember to add a packet of floral food and change out the water every few days.

When gathering your florals, Heather says most grocery stores around the holidays carry roses, carnations or lilies that look great in Christmas arrangements. Stores will also carry filler flowers such as berries or foliage.

As with the mantel, begin by arranging your various pieces of greenery. “While doing this, I’m thinking ahead to where I may place flowers. This will determine how much greenery I’ll put in each designated section of the container,” Heather says. “Always make sure that you cut your stems at an angle, so they go into the foam easily or, if using just water, that they are able to absorb as much water as possible.”

With your greenery and florals in place, use accents such as pine cones and berries to fill in the gaps. Keep everything close knit or let your greenery spill over the sides—the arrangement style is up to you!

You Will Need:
Waterproof Container
Oasis Water Foam
Floral Tape
Holiday
Accent Beads
Florals
(From Local Farm or Grocery Store)
Foraged Pine, Magnolia
and Pine Cones

Simple Accent

Perfect for an end table, entryway table or bathroom, this smaller arrangement gives off just the right Christmas flair and could even be a fun project for older kids.

You don’t need much and the possibilities are endless. Heather used a few small cuts of pine, two flowers, some pine cones, and glass beads as accents. Use floral tape to create a grid inside the cup or container. This will help you as you arrange the different types of materials in such a small space.

One thing to keep in mind: “Be mindful of pieces that may be too tall or heavy for a smaller container,” Heather says. “You don’t want them to add unnecessary weight that would possibly cause the arrangement to tip over.”

You Will Need:
Fun Container
or Cup
Floral Tape
Holiday
Accent Beads
Florals
(From Local Farm or Grocery Store)
Foraged Pine
and Pine Cones

Thank You
We are grateful to Belong Here, local Airbnb consulting business, for letting us use one of their newest rentals for this shoot. The “Lady Anne” is a 5200-square-foot historic home located on Rivermont Avenue, and it had plenty of fireplaces for us to choose from! Learn more at belonghere.co.

Event schedule to come.

OPEN HOUSE: March 20-21, 2021 and March 27-28, 2021 from 1 – 4 p.m. each day.

LOCATION: 1814 Clayton Avenue, Lynchburg

You can also see it for yourself! Our Idea House will be ready for visitors to take a tour. (Masks will be required upon entry, only a limited number of people will be allowed inside the house at one time, and all current Covid-19 guidelines will be followed.)

Stay tuned for open house updates on our Lynchburg Living Facebook page.

Park View Community Mission

Seven Unique Destinations for Virginia Beer Lovers

With Lynchburg experiencing its own brewery boom, you may have beer on the brain when considering your next weekend road trip. Belly up to this tour of Virginia breweries, all located in historic, repurposed spaces. We’ll take you inside old schools, a bus station, a movie theater, a barn and even a Western Auto.

Bristol Station Brews & Taproom
41 Piedmont Ave, Bristol
276-608-1220, bristolbrew.com

Ken Monyak opened what is now called Bristol Station Brews & Taproom in 2015 at a former Greyhound bus station on Piedmont Avenue in downtown Bristol. The station opened in 1936, and, though closed for more than 30 years, it still features some original architecture.

“We were able to get the original drawings for the building,” Monyak says. “So we know what the original configuration of the bus station was.”

With plans in hand, Monyak began brewing beer at the former food counter and set up a bar at what was once a ticket counter. “We tried to put it back where it was in 1937,” Monyak says, “but with the thought process that it was being a brewery.”

Bristol Station’s most popular brands include Piedmont Pilsner and California or Bust, a New England–style IPA.

Box Office Brewery
177 E. King St., Strasburg
540-233-3353, boxofficebrewery.com

Tom Price serves suds where couples once witnessed westerns and romances. Standing on Strasburg’s bustling East King Street, the Box Office Brewery occupies the former Strand Theatre, one of the oldest movie houses in Shenandoah County.

The front lobby was constructed in 1918; the theater was added in 1920 and remained open until 1959. Unfortunately, some walls caved in due to decay, says Price, the brewery’s co-owner. “We saved the old stage lumber,” he adds.

The owners also saved six murals plus 150 movie posters that had been discovered in the attic.

Today, the staff serves Curtain Call Coconut Porter and Goldie Hawn Ale on what looks like old movie reels.

“We saved every possible thing from the theater,” Price says. “And we try to stick to the movie theme as much as we could. It’s turned into a destination. And it’s been fun to watch.”

Moon Hollow Brewing Company
4237 Prices Fork Rd., Blacksburg
540-505-2293, moonhollowbrewing.com

What was once a kindergarten classroom now serves as a beer bar for the Moon Hollow Brewing Company of Blacksburg.

Open since January, this brewery occupies space inside the old Prices Fork Elementary School, a building that has also been carved into apartments for seniors age 65 and up.

“We generally get more business from young parents and middle-aged adults,” says Liz Aker, a pourer at Moon Hollow. “And all of our beer names are themed to the moon and astronomical things and astronomy.”

Wild Wolf Brewing Company
2461 Rockfish Valley Highway, Nellysford
434-361-0088, wildwolfbeer.com

In the beer-rich community of Nelson County, brewers count clear mountain water among the assets for making great beer. That’s certainly the story at Wild Wolf Brewing Company, where you’ll find a restaurant inside the former Rockfish Valley School, open from 1910 to 1939. The adjacent brewery produces such flavors as Blonde Honey, a customer favorite.

Molly’s Bicycle Shop & Molly’s Blind Dog Brewery
4515 W. Hundred Rd., Chester
804-530-9022, mollysbicycleshop.com

Molly’s Blind Dog Brewery takes its name from a nearly-blind, completely deaf Australian Shepherd. “She is a dog,” says the brewer, Chad Ritter. “She’s here just about every day.”

In Chester, the staff answers the phone “Molly’s Bikes and Brews.” And the top-selling beers include Strawberry Single Track Blonde.

Open since 2019, this microbrewery sits inside Molly’s Bicycle Shop, which is housed in a re-purposed commercial building that was once a scuba diving shop, just a few miles outside of downtown Richmond.

“There are no walls,” Ritter says. “It’s bikes and beers right up in here.”

Stable Craft Brewing
81 Livery Lane, Waynesboro
540-490-2609, stablecraftbrewing.com

Right in the middle of a horse farm, Craig Nargi brews beer in Augusta County. He bought the farm in 2006 and opened the brewery in 2016. He’s also transformed it into a wedding venue.

Look for a dozen beers on tap inside a barn. All the while, you’ll hear horses. “We still have an active stable,” Nargi says. “We still have horses. It’s still a working farm.”

Nargi grows five types of hops. “And we use all of our hops in our beer,” he says. “We use sort of a flat-base recipe. So we complement that recipe with different hops that the brewery wants to explore. It’s sort of like our hops are the brown sugar in a chocolate chip cookie recipe.”

Twin Creeks Brewing Company
111 S. Pollard St., Vinton and
1 Old Salem Turnpike (Explore Park), Roanoke
540-400-0882, twincreeksbrewing.com

Twin Creeks Brewing Company operates two locations in the scenic Roanoke Valley. In Vinton, you’ll find the original brewery inside what was once a Western Auto. And, just off the Blue Ridge Parkway, Twin Creeks operates inside Explore Park at a historic tavern.

“They are about 15 minutes apart, but they’re completely different atmospheres,” says co-owner Andy Bishop. “The Vinton one is at a downtown location. And the one at Explore Park is like a very rustic, outdoor getaway setting.”

The Explore Park location opened in 2019 inside the Brugh’s Tavern, built in the 1700s at a site just off U.S. 11 at Troutville. The tavern was moved about 30 years ago. “There have been a couple of restaurants there over the years, but we are the first brewery,” Bishop says.

Now, the catchphrase says, “From Brugh to Brew,” Bishop says. “We make Brugh’s Brew and Brughgrass Ale.”