From day camps to outdoor events, check out these 13 family-friendly ideas.

Academy Center of the Arts
Calling all actors and artists (and their awesome parents): The Academy is hosting six youth theatre camps in addition to a summer full of art and pottery camps. Paint a masterpiece, throw on the pottery wheel, act in a play, animate a story, and more in our summer camps! Visit academycenter.org or call (434) 846-8499 to learn more and register.

Endstation Theatre Company
Looking to shake things up this summer? Endstation Theatre Company brings the best of live professional theatre to Lynchburg. Hosted on the Randolph College campus, their productions are chosen specifically for the Central Virginia audience by drawing on the interests, stories, and landscape of our area. Their 2018 season includes the rockin’ musical “Buddy – The Buddy Holly Story,” an outdoor adaptation of Shakespeare’s “As You Like It,” and the drama-heavy play “Br’er Cotton” set right here in Lynchburg. Tickets available now at EndstationTheatre.org

Amazement Square
Amazement Square is an award-winning, interactive and family-friendly museum located in historic Riverfront Lynchburg. The museum’s 4 floors of multidisciplinary interactive exhibits are designed for guests of all ages. Whether you are into science, the arts, music, building or pretend play, there is something for all to do and learn! If you have little kids, the museum has exhibitions for kids 5 & under and 3 & under, where you can explore the world of the farmland and the seas. The museum’s Paint Box, where guests can paint the walls to their heart’s desire; James River Gallery, where they can create a rainstorm over downtown Lynchburg; and its new innovative and inquisitive learning Makerspace Lab have become a landmark and destination for visitors to Lynchburg! For more information visit amazementsquare.org or call 434-845-1888.

James River Day School
Summer fun is just around the corner! Take advantage of the many summer camps James River Day School has to offer. Your child will have a great time (and still learn a bit)!

There are camps for children coming into kindergarten through students going into 9th grade. Kids can get outdoors for hiking adventures and searching for geocaches. There’s even a camp-out at the school! With games and pizza!

Kids can create art, including objects made with a 3D printer. Or, they can make their own percussion instruments and learn playing techniques. Want to learn a bit of Spanish? James River has that, too! Kids from all over come to camps at James River Day School and have tons of fun. Sign up at jrds.school/summer-camps.

Lynchburg Hillcats Baseball
There’s no better way to spend a summer night than at Lynchburg City Stadium cheering on the Hillcats. The team plays 23 home games throughout May and June, highlighted by several exceptional promotions and giveaways. May 4th is Star Wars Night, along with a Southpaw bobblehead giveaway. Greatefully Dead Christmas Night is on May 19th, presented by My Guitar Shop and Speakertree Records, featuring a pre-game cover band performance, and post-game fireworks presented by Woodforest National Bank. The Hillcats will wear Gratefully Dead Christmas-themed jerseys which will be auctioned off during the game. June 22nd is Jurassic at the Park Night, and fans will receive a Francisco Mejia bobblehead. For tickets and more information visit Lynchburg-Hillcats.com, call (434) 528-1144 or visit the Hillcats Box Office.

Lynchburg City Parks & Recreation
Bring your family, friends, a blanket or chair, and join Lynchburg Parks & Recreation for the third Movies in the Park Summer Season! This summer, we’re hosting four Movies in the Park, where families and friends can catch a free flick under the stars. Screening times start at 8:00pm for each movie. Visit www.lynchburgparksandrec.com for updates and more information.

Lynchburg Museum System
The Lynchburg Museum System is gearing up for some summer fun! Join us for Teacher Recertification Camp June 25-29, Discover Lynchburg Summer Camp for Kids July 9-13, and Afternoon Painting at the Point on August 11th. Please go to Lynchburgmuseum.org to find out more information pertaining to these amazing programs!

National D-Day Memorial
A 1940s HOMEFRONT FESTIVAL
When the teacher asks what they did this summer, your kids will be able to say, “Traveled back in time!” The National D-Day Memorial presents “A 1940s Homefront Festival” on Saturday, July 21 from 10 a.m. –3 p.m. Kids get in free during the ever-popular family event.

World War II veterans will tell their real-life tales from the front lines. Living historians, dressed in full costume, show what life was like at home and at war. Visitors can hold history in their hands as actual artifacts will be on display. Jive and swing to the music of the day. The annual festival is held rain or shine on Memorial grounds. The National D-Day Memorial is located at 3 Overlord Circle, just off U.S. 460 in Bedford.

Patrick Henry’s Red Hill
The beauty of Red Hill and the landscape surrounding it is virtually unchanged from the days when Patrick Henry lived here. The peacefulness in this place Henry called the “garden spot of the world” flourishes.

July 4th at Red Hill is a day full of living history, music, patriotism and fireworks! Events begin at 3:00PM, fireworks at dusk. Open year-round. www.redhill.org

Putt-Putt Fun Center of Lynchburg
Get ready for unforgettable summer memories without leaving town! Putt-Putt Fun Center Lynchburg offers affordable, daily fun for a staycation you can enjoy all summer long. With laser tag, bumper cars, an arcade, go-karts, bumper boats, batting cages, and Putt-Putt Golf, you can sizzle in the sun or beat the heat with our array of outdoor and indoor activities! 8105 Timberlake Road. (434) 237-PUTT. www.puttputt.com/lynchburg

Sluggo’s Sundae Drive
Serving premium, hand-crafted ice cream made fresh several times each week, this family home turned homemade ice cream parlor is open year-round. Indoor seating is complemented by front porch and yard seating when warm enough. Established in 2014, Sluggo’s Sundae Drive has set the Lynchburg area standard with 5 star ratings and customer proclaimed “best ever ice cream.” 177 Elon Road, Madison Heights. www.facebook.com/Sluggos.sundae.drive

Thomas Road Baptist Church
Attention Parents! Don’t miss out on an incredible summer opportunity for your kids at Camp Hydaway! Join us for a fun-filled week of exciting activities, crazy party nights and theme days, new friendships, and awesome worship and Bible study. Camp is a unique place for children to experience and know the love of Jesus Christ. Register today at camphydaway.com

YMCA
For more than 160 years, the YMCA of Central Virginia has been listening to and responding to our community’s needs. Through innovative programming and initiatives, we are developing youth, working to prevent chronic disease, and building a healthier community.

We offer a wide range of programs for the whole family. Swim lessons, child care, youth sports, chronic disease prevention, travel opportunities and classes for active adults, and wellness programs focus on creating a better community for all.

The Y connects people of all ages, abilities, and backgrounds with the tools and resources they need to reach their full potential. Three convenient locations and donor-supported financial assistance ensure everyone has access to vital life-changing opportunities at the Y. For more information visit ymcacva.org or call Jamerson YMCA (434) 582-1900, Downtown YMCA (434) 847-5597, YMCA Express (434) 455-5996.

Local Bits and Pieces from the Industry

A Grassroots Effort Paid Off
Construction is finally underway on Grassroots Local Market, a community-owned natural foods store located on Main Street. The effort to recruit stakeholders launched in September 2012, and the project gained a lot of momentum within the past couple of years. After overcoming some loan hurdles, the store is expected to open for business by mid-summer! Find more updates on their Facebook page.

Free Fruit
Hangry kids in the grocery store? Kroger Mid-Atlantic has the solution—and it’s a healthy one! Cruise through the produce department when you arrive and you’ll find a child-size display of fruit. Children under the age of 12 are encouraged to pick out a piece for themselves. The goal is to make the shopping experience a little bit more pleasant for parents and reinforce healthy eating habits.

Sunday Supper Club
Who doesn’t love a good dinner party? Lynchburg’s new vegan restaurant, Urbavore, is now hosting an intimate Supper Club the last Sunday of each month at their restaurant on Church Street. By intimate we mean only 12 seats available. Tickets are up for sale two weeks before the event so you’ll have to act fast! Keep an eye on their website, www.urbavorekitchen.com, to register.

All Aboard the Veggie Van
Lynchburg Grows’ produce stand on wheels is back for the 2018 season—and they would love your help! According to a USDA study, over a quarter of Lynchburg residents live in what’s described as a food desert and don’t have easy access to healthy foods. The Veggie Van visits different drop-off points in the city that have the most need for fresh produce. To be a volunteer driver or passenger, visit lynchburggrows.org.

Beale’s Branches Out
The tasty brew made by Beale’s Brewery in Bedford is no longer just a local favorite. Beale’s began distributing in Roanoke, Lynchburg and Bedford in the fall of 2017. This past March, the brewery expanded its distribution even further to the Richmond area. Beale’s touts “approachable” beers that are low-ABV—from the popular Gold (their version of a Munich Helles lager) to Silver, Red, Black and Brown varieties.

Lynchburg Restaurant Week 2018 is presented by Lynchburg Living Magazine.

For a full week in June, we turn the phrase “let’s go out to eat” from an excuse (unmotivated, lack of food in the pantry, etc.) to a meaningful celebration of the Hill City’s thriving restaurant scene.

Our popular Lynchburg Restaurant Week is back for its 7th year with a big change you may notice. For the first time, restaurants can set the price for their discounted menus, allowing for a lot more creativity in choices for you. One carryover from 2017 is our featured nonprofit—Meals on Wheels of Central Virginia. This year, 25 percent of our business sponsorship proceeds are going straight to this incredible organization.

Flip through the following pages to see the mouthwatering menus from this year’s 30 participating restaurants—and start planning your stops today! Or for more information go to, lynchburgrestaurantweek.com.

Behind the Scenes

Art Director Chris Meligonis wanted to do something a little different for the cover of the Food Issue. He came up with the idea to spell out the Lynchburg Living masthead with seasonal fresh foods.

To accomplish the “L,” he made pasta from scratch with egg and flour and cranked it out in a pasta maker. Then, he let the noodles partially dry on a rack before the photo shoot.

Then, in the home office’s photo studio, Chris laid out his design on a piece of glass over the masthead to get the perfect shape. He and photographer, Dave Uhrin, took photographs and made sure proportions were just right.

Keeping to the theme of the issue, Chris incorporated this design on other pages throughout the magazine—including the adjacent Food News page.

A Showstopper Unveiled Downtown

Almost overnight, the downtown streetscape at the corner of Main and 6th went from scaffolding to spectacular with the unveiled façade of the historic Academy of Music Theatre—which first opened on February 1, 1905. Renovation work on the outside and inside of the building continues, but to see the new, fresh yellow exterior and the classic marquee means an opening date is just around the corner.

Follow the Academy on Facebook and Instagram to keep tabs on the project. Their goal is to open the theatre by the end of 2018!

Photo by DARYL CALFEE (AERIAL)

Four Fabulous Restaurants That Are Worth the Drive

One of the best parts about traveling is often the food—finding a unique, local place to dine out while you are visiting another city.

To continue our celebration of food in this issue, we highlighted four restaurants in four Virginia cities that are worth your time—whether you’re staying for the weekend or just driving through.

The Daily Kitchen and Bar
2934 W Cary St., Richmond • thedailykitchenandbar.com
By Rachel Dalton

Richmond is one of my favorite cities—a place I used to call home.

Hop off Powhite Parkway and onto Cary Street at the top of Carytown, then head east until you see the green umbrellas just before the famous Byrd Theater. That’s your sign that it’s time to pull over and visit The Daily.

The Story
I’ve known owner Michelle Williams for years and have always admired her vision and tenacity when it comes to opening Richmond restaurants. She owns some of the best, including two locations of The Daily—which has a different feel and focus than her other dining spots.

Michelle and her team wanted a community space that felt like home—a space where one could visit often and choose healthy items from a menu that respects and includes all dietary needs. Also contributing to the vision, Michelle’s partner, Ted Wallof—who lives in Los Angeles—is a plant-based eater. They used his insight as well as knowledge about Michelle’s personal food allergies when opening The Daily.

The Spread
Their menu spans the gamut. Famous are the tacos, Brussels sprouts, and the massive selection of vegetarian, vegan and gluten-free offerings.

Customers trust where the food comes from at The Daily and that it is the highest quality available. Michelle and Ted strongly support the local food industry and farmers and aim to keep prices affordable.

The Scene
“We wanted it to feel organic, clean and modern and somewhat minimalist,” says Michelle when describing the restaurant’s vibe.

You will see moss on the walls, imported from Italy, and petrified trees that came from the desert in California. Everything from the unique lighting to the comfortable seating to the expansive bar makes you want to linger a while, have another round, or invite more friends to join. Part of that is due to the warm staff that has been around since the beginning and who, in large part, are what make up the fabric of The Daily.

Other Richmond Restaurants to Try:
• The Roosevelt (nontraditional celebration of food of the South)
• Stella’s (modern Greek fare, including small plates)
• Comfort (updated Southern dishes and whiskey)
• Amuse (upscale American fare and craft cocktails)

Golden Leaf Bistro
215 Craghead St., Danville • www.goldenleafbistro.com
By Erin Thackston

Golden Leaf Bistro, located in Danville’s River District, combines Southern hospitality, seasonal flavors, and historic flair to provide an elegant dining experience with a community feel.

The Story
When husband and wife team Kimberly and William Gentry purchased and began to refurbish the Golden Leaf Tobacco Warehouse more than five years ago, they immediately saw potential. They had the perfect location, a spacious floor plan, and a community longing for an upscale eatery. They knew that with the help of the right team, they could make it work— and make it work they did! This July 17th will mark Golden Leaf Bistro’s fifth anniversary.

The Spread
Chef Alex Smith’s warm pimento cheese served with homemade porkskins is said to be worth the trip to Golden Leaf Bistro. For a true culinary treat, consider the 8oz aged filet mignon with cabernet peppercorn demi or the Angus ribeye—or choose from a variety of regional favorites like Cajun fried catfish, N’awlins chicken and shrimp, or Maryland crab cakes. The menu is refreshed up to four times a year to include seasonal items. Guests can expect this summer’s menu to include a lighter fare, with favorites such as mahi mahi and fried green tomatoes making a return. Best selling dishes such as Shrimp Bang Bang and blackened salmon wraps and seared ahi tuna remain on the menu year-round.

The Scene
Golden Leaf Bistro is located in a refurbished historic warehouse district within walking distance of historic warehouses-turned shops, residences, and businesses, as well as a community market, concert venue, and the Danville Science Center. Antique photographs, memorabilia, and artwork depicting Danville’s iconic historic landmarks don the restaurant’s interior, while a large open air patio is available for dining in the spring and summer, weather permitting, with live music on Thursday, Friday, and Saturday nights. A full service bar, wine list, and seasonally rotating beer menu add to the casually elegant River District vibe.

Other Southern Virginia Restaurants to Try:
• Cotton at Riverside Mill in Danville (pizzas, burgers, and more with al fresco seating)
• Mucho in Danville (eclectic tequila bar serving fresh tacos)
• Bistro 1888 in South Boston (upscale, casual restaurant and bar)
• Molasses Grill in Halifax (Southern-inspired fine dining)

Terrapin Restaurant
3102 Holly Rd., Suite 154, Virginia Beach • www.terrapinvb.com
By Grace Silipigni

Situated just blocks from Virginia Beach’s famed Boardwalk is one of the city’s most sophisticated eateries whose seasonal, four-course menu boasts skillfully composed dishes embellished with fresh and locally-sourced ingredients.

The Story
The award-winning Terrapin Restaurant was founded in 2006 by third-generation restaurateur and Virginia Beach native, Rodney Einhorn. After preparing countless meals in kitchens as far west as Aspen, Colorado to the famed James Beard House in New York City, Chef Rodney returned home eager to unveil a restaurant that not only showcased his culinary mastery, but also promoted his commitment to keeping food local, fresh and sustainable.

The Spread
Since its conception, Chef Rodney and his team have crafted Terrapin’s beachside cuisine from the highest quality meats, vegetables and other gourmet fixings hand selected from Virginia farms. Although much of Terrapin’s menu changes with the harvest, it is anchored by three, year-round staples including a light and colorful three-beet salad and velvety truffle macaroni and cheese prepared with housemade pasta. The chief entrée features soft, seared scallops garnished with salty sea beans, fennel pollen and truffle sauce perched atop a bed of wild mushrooms and oven roasted tomatoes.

The Scene
While the meticulous food preparation that transpires in the Terrapin kitchen could rival that of even the most distinguished, five-star restaurant, Chef Rodney separates his bistro from the pompous nature of other upscale establishments by cultivating an approachable and hospitable fine dining experience. Terrapin’s main dining area is the perfect balance of trendy and relaxed. Abstract fixtures hang above sleek, black chairs tucked neatly beneath tables finished with reclaimed wood. Divided by the room’s textured panels stands a long, secluded bar top ideal for a casual cocktail. The restaurant also features an outdoor terrace complete with a canopy, ceiling fans and lounge-style seating.
The marriage of Terrapin’s superb spread, refined service and understated ambiance asserts the oceanfront eatery as a must-visit destination during your next coastal getaway.

Other Virginia Beach Restaurants to Try:
• Le Yaca (contemporary French restaurant)
• Commune (rustic-chic spot serving New American dishes)
• Catch 31 (fresh local fish and coastal comfort)
• 1608 Crafthouse (locally sourced New American fare with regional brews)

The River and Rail
2201 Crystal Spring Ave. SW, Roanoke • riverandrailrestaurant.com
By Rachel Dalton

Roanoke may be the quickest getaway for any Lynchburg local. Last year some friends introduced me to The River and Rail Restaurant in South Roanoke. Life has never been the same.

The Story
According to Chef Aaron Deal, the restaurant’s name refers to the once thriving rail industry and how Roanoke used to serve as the headquarters of Norfolk Southern.
“The Roanoke River runs through the area adding another element of commerce and notoriety to the town,” he explains. “The name River and Rail is intended to imply we are a Roanoke restaurant, existing because of these two defining aspects of Roanoke.”

The Spread
When it comes to the food, Chef Aaron enjoys changing the menu significantly four times a year in rhythm with the four seasons. But the menu also changes daily as they regularly source their ingredients from local farmers and artisans.

“We process most of our meat and seafood from whole, pickle, or preserve and we present things with a ‘From Scratch’ approach. This ideally makes everything we present distinctive in flavor,” he says.

Customers rave about the chicken liver mousse, oyster wraps and banana pudding. You will also want to try one of their cocktails. “The bartenders are producing bitters, shrubs and tinctures to use behind the stick,” he says. “They even cut their own ice!”

The Scene
The River and Rail is located in what used to be Lipe’s Pharmacy. To create the ambiance and sophisticated feel, Chef Aaron credits Sean Doherty of Doherty Interior Design for bringing the idea of a “refined, rustic atmosphere to life.”

What adds to the space is a dedicated, eager, and informed staff that operates like a well-oiled machine. When hiring, Chef Aaron likes when someone has an appreciation for food, wine and cocktails but says guest service is always number one.

Other Roanoke Restaurants to Try:
• Local Roots (locally sourced New American plates)
• Breadcraft (artisanal bakery serving specialty loaves and sandwiches)
• Lucky (farm-to-table eatery with Southern and global influences)
• Carlos Brazilian International Cuisine (international fine dining with a view of the Roanoke Valley)

Age: 70
Title: Fine Arts Photographer

Take us back to when you moved to Lynchburg after college. This was when you really started focusing on art?
I came to Lynchburg in the early ’70s with my husband and our two small children. I had graduated from Duke University as an English major but didn’t know what to do next. Lynchburg was smaller then, and opportunities at first seemed limited. Then I discovered the Lynchburg Fine Arts Center.

I had always loved to draw, so I started taking classes in the evenings. I knew I had a knack for capturing a likeness, so I concentrated on portraits and actually wound up teaching portrait drawing at the Art Center for a couple of years.

And working with clients on portraits is what opened the door to photography?
I soon realized I needed to take my own photographs of children in order to have the right information for portraits, so I signed up for a photography course at Central Virginia Community College. I remember how nervous I was the first time I developed film! But I soon fell hopelessly in love with the medium. I took all the photography classes, then printmaking, drawing, design, computer graphics—and before I knew it, I was finishing the commercial art degree.

Where did your career take you next?
While finishing that degree, I took on an internship at Lovern Advertising, Inc. I managed to progress from accidentally dropping phone calls in the early days to ultimately doing most of the design work. Eventually I became the agency’s art director and did photography as well. Later on, I took a job as coordinator of marketing and public relations at CVCC. I also served as curator for what was then the CVCC Merritt Hall Gallery and continued to do some part-time work for the agency.

How would you define yourself as an artist now?
I definitely consider myself a street photographer. I enjoy venturing out into the large, visually chaotic world and selecting elements that cohere into a pleasing or compelling composition. I am interested in a photograph’s ability to freeze a moment in time and remove it from context, and I prefer photographs with people or evidence of people in them. Street photography suggests a narrative, and I leave the interpretation of that story up to the viewer. I always hope for a little bit of mystery in the image.

When did you start becoming interested in this niche of photography?
For a few years I was doing photographic silkscreens, a complicated process, and my subjects stayed still: architecture and objects. Then, around 2000, some photographers had rented a studio in town and wanted a number of us to join them in a larger organization—which became the Blue Ridge Photographic Arts Society. The great bonding moment for some of us came when we roamed the streets of New York City soon after 9/11. That’s when I realized I could do street photography—and that it was terribly exciting! Since then I’ve done a great deal of traveling, and I love getting out on the streets of some major cities with my camera.

Since taking classes at CVCC, you’ve seen a lot of changes in the photography world. Has it ever been difficult to adapt?
I know some people regret the transition from film to digital—after all, the darkroom was a magical place!—but I’ve wholly embraced digital photography. Most everything you can do in a darkroom you can do on a computer. However, I’m not interested in morphing a photograph into something entirely different from the original, although there are fine artists who do very creative digital work.

With smartphones and social media sites such as Instagram, anyone can be an amateur photographer these days. Do you think that is making artistic photography any less special?
Oh, you can always spot the artist who has a sense of composition, who knows the elements of design—someone with depth of feeling, understanding, self-expression—that doesn’t change. I know a photographer who works strictly with cellphone apps. In the hands of the right person, it is brilliant. I even tried my own hand at it with an exhibit of iPhone tintypes at Magnolia Foods not long ago.

“An Afternoon with Madame X”

One of your photographs really caught some attention in Lynchburg recently.
I won first place in the Georgia Morgan Show at the Lynchburg Art Club. I was surprised because I think of it as a painter’s show, and there was some lovely work. My piece was titled “An Afternoon with Madame X,” and it was a large color image of a young family in a gallery with John Singer Sargent’s portrait of “Madame X.”

In March, I had a two-person show with John Shuptrine at the Lynchburg Art Club. John’s work was color, and mine was black and white, so we called it “Seeing Differently.”

Did you choose black and white photos for any particular reason?
I’ve always loved the black and white photography of Henri Cartier-Bresson, Walker Evans, Helen Levitt, to name only a few. So much of the exciting history of photography is in black and white. So, although I have been moving to color in recent years, this show was a wonderful opportunity to revisit black and white as an interesting contrast to John’s fine color work.

Where are some of your favorite places to get photographs in Lynchburg?
Downtown Lynchburg provides excellent opportunities for street photography, and wandering down Main Street at night is especially good. The estate stores are a lot of fun for photographers, and our BRPAS group enjoys forays to Old City Cemetery and Kemper Street Station.

What types of scenes or people inspire you?
I often like to capture the single figure in a setting, standing alone in a composition that appeals to me, especially if there are strong tones, strong shapes and shadows.

I like humor. If there is an amusing interaction, I am thrilled! I like repetition, echoes: someone accidentally adopts the pose of a nearby statue, or two figures provide counterpoint to one another without realizing it. I also like lights, mystery, and any unanticipated magic.

You’ve been a part of the Lynchburg arts scene for a while now. What would you like to see in the area moving forward?
We have a number of wonderful arts organizations and a lot of very talented artists in this area. I would like to see the organizations thrive and grow, of course. I would like to see increased connection, more awareness. I’m a docent at the Maier Museum, and I think every artist in town should be visiting the Maier’s wonderful annual show of contemporary art. It is too easy to be limited to one organization, to stay rooted in one spot. I also think First Friday, which encourages people to visit a number of venues in one night, is fabulous.

What advice do you have for aspiring street photographers and other artists?
Probably the same advice everyone gives them: Do the work! Don’t sit around and think about it. Don’t wait for grand inspiration. Just do what you love—get moving. And while you are at it, notice what others are doing and know the history of your medium.

Do you have any big plans for the future?
I am going to France again in May. I’ve photographed in Paris a number of times, but this time I will visit the Dordogne for the very first time with some wonderful friends.

How can readers get in touch with you?
I’m very easy to contact. I’m on Facebook, which is a good place to message me, and my email address is ridiculously easy: kcudlin@aol.com.

Mark Your Calendars for May/June

FloydFest at Fifth and Federal: A Luau
May 12, 1 – 11 p.m.
Can’t make it to the massive music festival in the Blue Ridge Mountains? Then enjoy a smaller version of FloydFest at Fifth and Federal Station. Five bands will perform on their Lynchburg City Limits stage, including Nelson County’s Chamomile and Whiskey, who will close the night. A Ballast Point tap tent will be on site.

Stars and Stripes Forever
May 25, 7 p.m.
This Memorial Day weekend, celebrate the freedoms so many have fought and died to protect at the National D-Day Memorial’s annual concert. The Jefferson Choral Society will perform patriotic music accompanied by a band. Visitors should bring their own chairs. Visit www.dday.org for ticket information.
Riverfront Park Concert Series: Naughty By Nature and

Big Daddy Kane
June 9, 5 p.m.
The first event in the Academy Center of the Arts’ summer concert series has ’90s music fans saying… Hip Hop Hooray! Naughty By Nature will take the stage at Riverfront Park, along with Big Daddy Kane. For more details about the series, visit www.academycenter.org.

Wolfbane’s Romeo and Juliet
June 7-30, 8 p.m.
Back by popular demand, Wolfbane Productions is putting a hometown twist on this classic tale. Their version is set during the Civil War and their stage is the perfect setting—the grounds of Appomattox Court House National Historic Park. Buy tickets at www.wolfbane.org.

Local Openings & Closings

Hello! to Rozana Mediterranean Grill on Fort Avenue.
Hello! to The Sandlot, an indoor sports facility in Forest.
Hello! to Grey’s Restaurant on Fifth Street.
Hello! to Daughters and Sons Pizza on Fifth Street.
Hello! to a new location of Joe Beans in Bedford.
Hello! to Cinn City, expected to open in May on Main Street.
Goodbye to happycoffee and Tap 102 in Bedford.
Hello! to the new Midtown Lofts on Fort Avenue.
Hello! to Spearman Artistry on Main Street.
Hello! to a new location of Crisp in Forest.
Hello! to the Cutting Board, formerly City Place Food & Co., in Wyndhurst.

Nominate a Nonprofit
If there is a local nonprofit you believe is doing exceptional work in our community, be sure to nominate it for our annual Giving Back Awards. Nominations are open June 1-15 and then the public can vote on their favorite through July 20. Find the contest at www.lynchburgliving.com.

Future Magazine Editors?
The Lynchburg Living staff participated in the annual college and career day for Campbell County Public Schools on March 28. Editor Shelley Basinger and Account Executive Mike Lewis talked to high school students about the print journalism field and the steps they need to take. Aspiring journalists are welcome to email Shelley anytime at shelley@lynchburgmag.com!

A Special Feeling
We work hard to make our recognition events memorable—and love to hear that it pays off. During our Top Teachers reception on March 3, the individuals who nominated each of the top 10 teachers were invited to attend and speak. Tomahawk Elementary School teacher Cheryl Wilder, who was nominated by a former student, emailed editor Shelley Basinger: “I want to thank you as everything was so nice today. I really felt special… it was a surprise to find out who nominated me making it extra special. Fun memories thanks to you!” Be sure to check out our photo recap on the following page!

We Want To hear From You!
Send us an e-mail to shelley@lynchburgmag.com. Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense.

Helpful Hints for Your Home Kitchen

While many of us daydream about cooking elaborate, gourmet meals for in-home dinner parties, the reality is most of our time in the kitchen is typically spent preparing a quick bite for ourselves or our families in between meetings or soccer games.

We want it to be easy, painless, somewhat healthy and—of course—we want it to taste good. If you need a little pep talk to get you recharged or retrained in your home kitchen, we are here with loads of basic advice—tips to save you time, space, money (and maybe even a finger!).

Editor Shelley Basinger spent some time with Chef Stephanie Fees, owner of Scratch Pasta in the Lynchburg Community Market, to pick her brain on the do’s and don’ts of the kitchen. From culinary school to the Greenbrier to West Manor, she shares what she’s learned over the years. Then, we expanded our search for advice by getting insight from Chef Robert Patton at the Culinary Institute of Virginia.

Bon Appetit!

Chef Stephanie Fees, owner of Scratch Pasta.

Stephanie’s 3 Kitchen Truths
1. Always start with a sharp knife. “The first thing you learn in culinary school is how to sharpen your knife manually, using a sharpening stone. Because the saying goes—a sharp knife is a safe knife. The less you have to work to cut something, the less likely you are to cut yourself. If you don’t have a sharpening stone, just make sure yours is as sharp as possible. The test is always to cut through a tomato without having to press or push on the skin.”

2. Don’t be afraid of salt during the cooking process. “This is one of my big things, especially when it comes to your pasta water. People will add a couple of teaspoons, but you actually want tablespoons of salt in your water. Most of the salt is going to stay in the water. I also believe in salting your food as you cook versus adding it at the end. When you add salt to your finished dish, the food will just taste salty instead of flavorful.”

3. Beware of clever marketing tactics. “‘All natural’ on the label doesn’t mean it’s your personal idea of what all natural means. If you look up the FDA requirement for ‘all natural,’ it’s very broad. If you’re able to pay extra for meat, buy organic. There are legal guidelines for organic meats and vegetables, but you can put an ‘all natural’ label on just about anything. Another option is to buy from a local provider so you can ask them exactly where the meat came from and how the animal was raised. But don’t buy something just because of what it says on the label—unless it’s organic.
You are wasting money.”

7 Kitchen Tricks and Tips
Don’t throw out the pasta water. “I try to use a spider or tongs when I pull out my pasta so I can preserve the water. You can add it to a sauce or toss it with some cheese to make a carbonara. You will get that little bit of thickening that you need.”

Use a microplane instead of a grater for parmesan cheese. “Parmesan cheese is a super dry cheese and doesn’t melt easily, so the smaller it is, the more quickly and evenly it will melt.”

Try a spoon instead of a knife when peeling fresh ginger. “When you use a knife, you lose a lot of the volume. Use a spoon to peel it back and just get the skin off.”

Bonus tip: “Since you usually only need a 1/2 a teaspoon for what you are making, chop up whatever you have and put it in the freezer.”

Two plastic lids can save you a lot of prep time. “While working at the Greenbrier after culinary school, I was cutting cherry tomatoes for salads one at a time. Someone in the kitchen showed me how to take two plastic lids, put the tomatoes between them, and cut eight of them at once. It was a game changer. This is also a great trick for moms who are cutting up grapes for their small children.”

Save the chicken bones. “I keep chicken bones in the freezer from when I buy a rotisserie chicken. Then, I will put them in a crockpot or instant pot overnight to make chicken stock. Just cover it with water or add carrots, onions, celery, garlic—whatever you want. The great thing is you can control the amount of salt, and the flavor is far superior to store-bought.”

Use kitchen scissors instead of a pizza cutter.

“I didn’t have a pizza cutter one day and improvised. The scissors worked like a charm, if not better! I really don’t like single use items. So if you can take that one thing out of your jam packed drawer, I think that’s a huge plus. I’m all about having fewer things in your junk drawer.”

Be consistent with the type of salt you use. “Kosher salt is said to have a cleaner taste and is less salty than iodized salt by volume by about 30 percent. So you can salt your food more evenly without it being too salty. But whether you use kosher salt or iodized salt, you just have to be familiar with the salt that you use and how it makes things taste.”

5 of Her Favorite Things
Instant Pot: “I love mine so much and think everyone should have one. I use it just about every day and I can’t say that about many appliances that I have. These electric pressure cookers save your cooking time on everything and it turns out so well. Ribs, rice, chicken stock, yogurt—I’ve made everything in my instant pot.”
Cookbooks: “I think people get a lot of recipes from Pinterest these days then are disappointed by them. Just because there is a pretty photo doesn’t mean the recipe is all it’s cracked up to be. Find the right source material—blogs that you trust, cookbook authors that you trust. I use the internet for quick recipes, but my cookbooks are my go-to for complex dishes.”

Restaurant food containers: “I store all of my food in these plastic containers (you can buy them on Amazon) instead of Tupperware because they are stackable and really compact. And if you lose one, it’s only a couple of cents.”

Pre-peeled garlic: “In the produce section you can purchase garlic cloves that are already peeled and separated (not the chopped stuff in a jar). For me this is a huge time saver and then the leftover cloves stay fresh for a while in the fridge.”

Electric Egg Cooker: “This is one of the only single use items that I own. I can’t ever seem to get hardboiled eggs the way I want them and this does the job perfectly.”

Onion Dicing 101
Do you need a refresher in cutting an onion? Stephanie believes there are technically two “right” methods—the “culinary school way” and then the “home kitchen way.” Both are perfectly acceptable. The only difference is your final product might not be as evenly diced.

Professional: Cut off the top of the onion first, trimming the root end but leaving it intact. Then, slice the onion down the middle and peel it. Cut the onion horizontally in layers to the root end. Then come back and cut back vertically in both directions before cutting off the root end. Those first horizontal cuts can be tough for people who aren’t as savvy with a knife or who are not using a sharp knife.

Home Kitchen: A very similar approach but in this case you cut off the top and root end of the onion first, then slice from side to side (so the onion would be in half moons if you separated the pieces), then turn and slice from top to bottom. The pieces won’t be as pretty as the “professional” way, but it’s a lot quicker!

10 Mistakes You Could Be Making In The Kitchen
By Angela Blue
Information from Chef Robert Patton, CEC, CCA, Campus Director for the Culinary Institute of Virginia. Overcooking your vegetables. Unless you are serving them to small children, the vegetables should still have a slight bite to them.

Cooking bacon on the stovetop. Instead, cook it in the oven in a glass baking dish. It saves a ton of mess and allows you to do other things on the range top.
Mistreating your fresh herbs. Trim the root ends a little bit, and then dunk them in a jar with water as you would a bouquet of fresh flowers. For cilantro and parsley, place a damp paper towel over the herbs and store in the refrigerator. For mint, rosemary, thyme, sage and hardier herbs, keep them in their vase out on the counter
at room temperature.

Refrigerating things that don’t like to be cold. Common sense might suggest that keeping things cool in the refrigerator is good for everything—but it’s not. Many items that are often refrigerated don’t need to be, and worse, some things behave badly in there. Potatoes and tomatoes, for example, suffer on the molecular level and lose much of their texture and flavor.

Overcrowding the pot or pan. This doesn’t allow the food to cook properly. Cook in smaller batches or invest in a larger pan. You’ll get a much better result.

Rinsing the noodles. Your pasta wants to wear its sauce like a nice jacket. When you rinse your pasta after cooking it, you are washing away the starch that makes the sauce stick to it. The result? Slippery pasta to which sauce won’t cling.

Not letting food rest. Food needs naps too!

When you take meats and baked dishes out of the oven, they need to sit for a few minutes before serving.

For meats, this prevents the juices from running away from the meat, and for baked dishes like casseroles and lasagna, it helps the liquids be reabsorbed into the food
so you’re not left with a big soupy, slippery mess.

Being afraid of the high heat. Sautéed vegetables, for instance, do better at a higher heat for a shorter period of time.

Tossing your vegetable scraps. Put fennel fronds, carrot ends and other vegetable scraps into a re-sealable plastic bag and keep in the freezer. When it’s full, make vegetable stock.

Not having fun! Don’t be afraid to get out of your comfort zone and experiment.

8 Unique Uses for Ordinary Kitchen Utensils
BY GRACE SILIPIGNI
Among the drawers overflowing with Tupperware containers, bakeware and other miscellaneous kitchen utensils, there are certain culinary devices that can be found in nearly every kitchen, each which can serve a variety of functions. From strainers turned into makeshift steamers to turkey basters serving as pancake makers, we’ve selected eight, common household utensils and offer suggestions on how they can better serve your baking and cooking needs.

Waffle Iron. Waffle irons are the jack of all trades. Not only do they prepare the beloved breakfast item, but can serve as a panini press or quesadilla maker as well. Other sweet treats such as cinnamon buns and brownies can be baked between the two griddles too.

Ice Cream Scoop. This household staple has several uses besides the simple function that its name conveys. Ice cream scoops also happen to measure the perfect amount of batter when preparing muffins, while also serving as the perfect tool for hollowing out the cavities of squash and pumpkins.

Strainer. While strainers are typically used after vegetables, noodles or other foods prepared in a pot of boiling water, we suggest combining the two utensils to create a makeshift steamer. Simply place your strainer, ideally one made from stainless steel, over a pot of boiling water and fill with broccoli, carrots, asparagus or your other favorite vegetable. Then place a lid over the strainer and allow it to steam for several minutes before removing it from the pot.

Tongs. Our alternative suggestion for tongs is somewhat counterintuitive to their purpose, but is certainly helpful. We suggest using the center of the tongs for juicing. Simply place a lime, lemon or other citrusy fruit between the arms and squeeze the open end of the tongs to juice the fruit. This trick is especially useful when preparing large pitchers of lemonade.

Turkey Baster. Turkey basters make their annual debut every Thanksgiving and then are stored away in a drawer for the remainder of the year. It so happens though that turkey basters serve as the perfect pancake maker. Fill the baster with your favorite buttermilk pancake batter and squeeze circles or other fun shapes onto a griddle.
Slotted Spoon. This trick is great for bakers and an easy way to get mess-free egg whites. Over a bowl, simply crack an egg into the slotted spoon to separate the yolk from the whites. Whichever portion of the egg you do not use, refrigerate in an airtight container and save for scrambled eggs or an omelet.

Roller Pin. If you aren’t making sugar cookie cut-outs or a homemade pie crust, the rolling pin may seem obsolete. This device actually serves a wide variety of functions for both cooking and baking. Use the pin as a meat tenderizer to flatten chicken or to crush up graham crackers and candy for baking.

Egg Slicer. This culinary gadget can slice much more than a hard-boiled egg. Try using it to dice up strawberries, avocados and soft cheese, as well as to mince garlic and ginger.

Stock Up Essentials For A Well-Equipped Pantry
Oils (vegetable or canola, extra virgin olive oil, toasted sesame oil): Keep a variety on hand for a little drizzle to finish a dish or to top a salad for added flavor and texture.

Vinegars (apple cider, red wine, rice wine): Each have a distinct flavor profile. A splash of vinegar does wonders to “brighten” up a dish’s
flavor and can be used to replace some of the salt.

Soy sauce: It’s an essential to add a depth of flavor, some umami mouthfeel and also a salty taste.

Worcestershire sauce: Most don’t know that it’s made from anchovies and also offers those umami flavors and a great savory saltiness to dishes.

Sriracha Hot Sauce: It offers a great heat and flavor without having too much vinegar flavor.

Local honey: A little bit of good quality honey instead of sugar not only adds sweetness but also depth of flavor.

Dijon mustard: This adds another layer of flavor, slight heat and also can be used to emulsify or bind a salad dressing together.

Sea salt: Have a nice sea salt on hand, not to use during cooking but to finish a dish and add a
great flavorful burst.

Canned beans (black, cannellini, navy, kidney or garbanzo): Having these on hand can give you a quick go-to meal.

A good quality stock or base: This will add that savory quality and can be handy in a pinch for a quick soup or sauce starter.

Canned tomatoes (paste, diced, sauce/puréed): These are a go-to for a quick sauce when tomatoes are out of peak season.