Wendy Williams Takes Over One of Lynchburg’s Classiest Restaurants

Lynchburg’s beloved Main Street Eatery & Catering Co. recently changed ownership. But don’t worry, the new leader knows exactly what she’s doing. And we couldn’t help but share her climbing-the-career-ladder story.

Wendy Williams was raised in a small town southeast of Syracuse, NY and was introduced to Lynchburg by family who worked for Virginia Episcopal School. They encouraged her to consider Randolph-Macon Woman’s College when she graduated high school.

Family support and a huge love of horses sealed the deal and she packed her bags for RMWC. Her restaurant career started there. Wendy worked in the dining hall throughout college and then bounced around many local restaurants—McDonald’s, The Windmill and Milano’s to name just a few—learning all aspects of the various jobs.

Wendy graduated RMWC in 1982 and soon met who would end up being a long-time employer. She began to wait tables at the Rutledge Inn for owners Michelle and Urs Gabathuler. Soon after, they sold the Inn and bought Emil’s Restaurant in Boonsboro Shopping Center (currently Isabella’s).

At Emil’s, Wendy did it all. She was a server, deli clerk, bartender, cashier, hostess, and quickly became the restaurant manager until 1996, when Emil’s was sold and became Meriweather’s.

Wendy continued to work for the Gabathulers and helped open Main Street Eatery in 1998. She has proudly worked every job in the restaurant and has been there off and on for the last 19 years.

In October 2016, when the Gabathulers announced they were ready to retire, Wendy jumped at the opportunity. She tells me she was definitely “in the right place at the right time” and owning the restaurant is a long-time goal.

“I have reached my pinnacle. This is what I have always dreamed about,” says Wendy. “The old owners set high standards and I will keep up the reputation of great food and great service.”

Wendy took over in March of this year. Of the transition, Wendy tells me it was smooth. After setting up her LLC and getting the appropriate license and permits, she partnered with Louis Cambeletta and got to work.

She made a few minor changes, but nothing customers would likely notice. She also made a few tweaks to the menu but says “what sells, stays.”

with Nomad Coffee Co.’s Unique Mocktails

Nomad Coffee Co. is a caffeine station on wheels and, at the same time, tries to feel a little bit like happy hour too.

Owner Josh Davies and his wife Jeanne say they are proud to offer some things you may not be able to find at brick and mortar coffee shops, such as their coffee mocktails. Josh says the inspiration for these caffeinated, non-alcoholic drinks came from his experience working with another Nomad employee at a call center.

“We would talk about how nice it would be to have a cocktail on the clock. When Nomad became a full-time thing, we started serving call centers in town. So, I came up with the idea to make a couple of drinks people would enjoy at work, would keep them caffeinated, and would taste like they have arrived at 5 p.m.,” says Josh.

Then, a visit to a local distillery led to the creation of their customers’ current favorite mocktail, the Smoking Train Hopper—iced coffee, a shot of espresso, house made bourbon simple syrup, cherry, hickory smoke syrup, topped off with orange bitters from Blackwater Bitters.

“[At the distillery] they were smoking cocktails that day and it was an awesome experience plus the cocktail was one of the best I’ve ever had. So, for just 50 cents more, we will smoke the Train Hopper on oak chips right in front of you,” Josh explains.

Check Instagram and Facebook on Sunday to find out where Nomad will be each week; they also do frequent giveaways.

Then, cozy up with a Smoking Train Hopper with all the fun of a cocktail, minus the hangover!

Bueno for the Soul

This time of the year is one of the busiest. There’s a chill in the air, the kids are back in school, and the days are shorter. Sometimes we just want an easy, quick and comforting dinner—especially one we don’t have to make ourselves!

Everyone has a favorite Mexican restaurant to hit when there’s not a lot of time to linger; it’s likely conveniently located near your home and where you probably know a few of the waiters by name.

Chances are you have your “usual” number or combination on the menu too. A few months ago when fighting a summer cold, a friend recommended I try the sopa de pollo at my local Mexican place. I was taken aback. I had never had chicken soup at a Mexican restaurant before. Fajitas, burritos, guacamole, gallons of cheese dip—check. But I’d never even noticed chicken soup on the menu.

Not one to turn down a food recommendation, I drove straight to my local spot, placed my order and was blown away.

Served in a huge bowl, the steamy liquid was fragrant and hinted at something spicy inside. The large serving is loaded with shredded chicken, sliced jalapenos, cilantro, bits of corn, onions, tomatoes and rice. On top there are ample slices of fresh avocado with lime wedges served alongside to squeeze into the already very well seasoned soup.

Whether you’re getting your first cold of the season or just need a warm and quick meal, this absolutely irresistible dish is a spicy, yet soothing, choice for the whole family.

Discover craft beer, smoked meats (and maybe some hidden treasure?) at Beale’s Brewery and BBQ.

Bedford has got it going on. (Yes, you read that right.)
The once sleepy, always sweet small town of Bedford, Va. has a lot happening these days. The current buzz is about the opening of Beale’s Brewery and BBQ, located on Grove Street in the heart of downtown.

Owner Dave McCormack is a Petersburg developer who specializes in the rehabilitation of old buildings that most people overlook. He visited the area for the first time in 2009, then purchased a series of buildings within the Jackson and Grove Street corridor a few years later. After first bringing the Bedford Lofts to life, Dave thought the adjacent space was the ideal spot for a production brewery and taproom.

Dave is proud of the seasoned team they have put together that includes Taproom Manager Melanie Ellis, Hospitality Director Jared Srsic and Brewmaster James Frazer. Frazer (right), a Bedford native and homebrewer who has won several beer competitions, caught Dave’s attention with his signature White Ale.

According to Frazer the focus at Beale’s is on high-quality, low ABV approachable beers. “Everything is meant to be straightforward and unassuming, which is represented in our name choices,” he says.

Their flagship beer, Beale’s Gold, is a traditional Helles Lager that Frazer says is “crisp, smooth and relatable” in taste.

Other styles include:
Silver—a German-style hefeweizen, or wheat beer, with notes
Red—a light-bodied red Indian Pale Ale, perfectly balanced in sweetness and hoppiness
Black—a smooth, creamy oatmeal stout
Brown—a German-style brown lager that’s dark in color, but drinkable all year-round

The perfect complement to a delicious craft beer? Barbecue. With hints of Texas, Virginia and German styles, Beale’s offers barbecue sandwiches and smoked meats by the pound. In addition to daily staples, Chef Srsic serves up weekend specials such as Friday’s prime rib and Saturday’s “dinosaur beef ribs,” which often sell out before the end of the evening. He recommends “getting a smorgasbord of meat options, paired with the fire and ice pickles, slaw and potato salad.”

There are other options and surprises to be discovered from their “hidden menu” so don’t forget to ask your server.

Locals may already be familiar with the name choice—a nod to the legend of Beale’s Treasure. The story dates back to 1818 when Thomas J. Beale and a group of 30 other Virginians struck gold in the Rockies then brought the treasure back to Bedford and buried it.

“Three ciphers were created to tell the contents, location and names of the treasure owners, but only the cipher describing the contents of the treasure has ever been decoded,” Dave explained.

The Beale’s Treasure story, while exciting, is also believed to be a fitting metaphor for the area.
“A place of beauty, charm and value, seemingly hidden right under the noses of those looking to find it,” Dave says.

But with the opening of Beale’s and other downtown developments, it looks like Bedford has been discovered. Hopefully Beale’s is just the beginning of more great things to come for this small town with big potential.

An Appetizer Worth Sharing at Dish

When I first moved to Lynchburg after 10 years of wining and dining in Richmond, I worried I wouldn’t find the eclectic, quirky restaurants that seem to dot every street corner in my beloved capital city. Then I went to Dish. With varying daily specials, small plates that make sharing fun and a full bar, I knew I had found my spot.

Six years later, I am still bellying up to the bar at Dish at least once a month, and my order always begins with the pimento cheese.

Always.

I have heard of people fighting over secret pimento cheese recipes—this is one I would gladly step into the ring for. I can’t decide if it’s the salty, peppery, house made flat bread naan served alongside or just the heaping creamy sharp cheese mixture, but the whole thing is seriously delicious. Owner and Executive Chef Dave Ellis tells me the recipe is a blend he has worked with over the years, and I can confirm he has certainly perfected it.

When I asked Dave if he does anything else with his pimento cheese other than scoop it up with naan, he made my head spin by suggesting it could be baked with crab for a savory dip, used in a mac and cheese recipe or just piled high between two pieces of bread for a tangy, tasty sandwich. I plan to get a large order to go very soon and give one or two of these ideas a try at home.

Be sure to bring friends as the serving is generous; it also pairs well with their crisp rosé. And save some room because the pimento cheese is just the beginning of what is always a lovely meal at Dish.

The Best in the Business Share Their Stories

Tis the season for all things barbecue! And to get you into the grilling spirit, we caught up with a few of Central Virginia’s pros.
So pour yourself a cold drink and fire up the grill, as you read about how these guys got started and how they create such great tasting ’cue.

Benjamin McGehee
Benjamin’s Great Cows & Crabs

Benjamin McGehee, a Forest native, has been the proud owner of Benjamin’s Great Cows & Crabs in Forest for almost 15 years.
Ben is a self-taught pitmaster—he learned through a lot of experimenting, research, tasting, and trial and error. For his family, preparing high-quality barbecue starts at home.

“We raise purebred Berkshire hogs on our farm in Goode. We use the meat for sausage, country ham and barbecue,” he says. “It is important to me to know where the animals come from and what they’ve been fed their entire lives. This ensures ‘clean’ quality pork.”

Ben has smoked many proteins and vegetables over the years—everything from seafood to wild game. But he personally prefers to barbecue the “tougher” cuts because “it takes an art and science to achieve an enjoyable outcome.”

“I think barbecue has been around since people introduced food to fire. The game constantly is changing as people introduce new flavors and techniques every day,” he explained.

Ben says nowadays people are also using smoked meats and vegetables in every application from tacos and salads to sandwiches and even desserts. And while he has seen a lot of Middle Eastern and Asian flavors introduced recently, Ben says he has also noticed people going back to their roots and keeping things simple.

“Simplicity in preparation techniques, using local ingredients, and not over complicating the process. Low and slow works,” he says.

On The Menu
The menu at Benjamin’s is exciting to peruse each time I visit and it never disappoints. The smoked pork shoulder, smoked angus beef eye of round that is thinly sliced for the French Dip, the Country Ham and the Pork Chops are all popular choices.

If your mouth isn’t already watering, go ahead and dig into one of the many homemade sides. Pick your poison from Cowboy beans, Southern-style creamed corn, smoked greens, coleslaw, house made chips, or smoked Gouda mac-n-cheese.

If you can, and I recommend you do, save room for dessert made fresh daily and from scratch by Ben’s mom, “Mama Sue.” His favorites include the banana pudding, cobblers, pies and homemade ice cream.

Did You Know?
Ben is having another smoker custom made that will allow three times the production to help keep up with the growing demand for BBQ.

RUFUS RUCKER & Josh Read
Fifth & Federal Station

Fifth & Federal Station is the newest barbecue joint in town and is already making a name for itself by offering delicious food, creative cocktails, and a unique atmosphere.

One of the restaurant’s four partners, Josh Read, says he was first introduced to good, slow smoked barbecue about 15 years ago by Rufus Rucker in Amherst.

“I had tried barbecue in the past but none left an impression on me quite like his,” Josh explained.

Rufus is now the restaurant’s head chef and carries out Josh and the other owners’ culinary vision. At their restaurant, barbecue is a form of artistic expression.

“A properly slow smoked piece of meat fresh off the cooker is impossible to replicate in any other culinary form. Good, moist barbecue is an art form that can stand alone without the need to cover its rich slow smoked flavors with toppings and bread,” Josh says.

“It’s authentic—slow cooked, slow smoked. Great barbecue can’t be rushed,” Rufus explains. “A blend of unique spices gives my barbecue a one-of-a-kind flavor and sets it apart from all the others.”

They smoke pork, beef, wings…even their own aged White Vermont cheddar that comes on a Charcuterie Tray. All of their meats smoke anywhere from eight to 15 hours.

“We source our hickory wood locally and are looking into a few local providers for meat,” Josh says.

For those looking to improve their barbecue game, Josh says keep an eye on technology. “There are a lot of new inexpensive smokers and wireless tools that allow temperature controls and other gadgets that send data to your cell phone. They sort of fool proof the barbecue process so that you can turn it on and get a consistent result without watching it constantly,” he explained.

“There are a lot of new injectable flavor enhancing items that come out every year as well.”

On The Menu
The ribs and pulled pork are their most popular items, but the slow cooked beef brisket is starting to catch up. The Combo Platter is Josh’s favorite because it allows you to enjoy all of their meats.

On two recent visits, I had the pulled pork with a side of coleslaw, green beans and hush puppies. The pulled pork was second to none—served with the sauce on the side (AMEN!). The pork was juicy but then had bites of crispy, bacon-like textures throughout. The green beans had a little bit of a kick and the coleslaw was traditional and a nice cool accompaniment to the meal. Not usually a hush puppy kind of girl, I had no problem eating both of the two, dripping with honey, which came with my meal.

For your sweet tooth, the Bourbon Street Beignets with bourbon sauce and house smoked crumbled bacon on top is completely irresistible.

Did You Know?
Fifth & Federal is working on plans to build a stage for live music on their front yard.

Bill Dawson
Pok-E-Joe’s

Since 2011 owner Bill Dawson has been tucked into the Boonsboro Shopping Center serving Texas-style ’cue to guests at the bar, tables, and an outdoor patio.

Bill got his start in the barbecue world about 15 years ago creating all of his own recipes through a lot of trial and error. Then six years ago, he bought the restaurant from a man who trained him in Texas-style barbecue techniques. Since then Bill says he has “never looked back!” And business has been steady, if not booming.

“Barbecue definitely has a growing following of barbecue lovers!” he says.

For those who don’t know the difference, a Texas-style sauce is more tomato based than vinegar based, like you would see in North Carolina, and not as sweet as sauces from Tennessee or Kansas City. Bill says they smoke their meats, particularly beef brisket, which is a Texas favorite, using sweet hickory wood for up to 16 hours.

“What sets us apart is our attention to detail and staying true to our Texas barbecue roots, even though I do make a North Carolina sauce for those in the area that prefer the vinegar-based sauce,” Bill says.

His passion for his final product is evident as he kindly boasts, “We strive to simply have the best hickory smoked meats in Lynchburg. I feel that turning out great smoked meats is an art form and every step of the process affects the taste.”

On The Menu
My first experience eating at Pok-E-Joe’s was the night before Thanksgiving a few years ago. It was an odd night to go out to dinner and nosh on smoked meat, mac and cheese, and hush puppies but it was flavorful and memorable!

They smoke everything—from beef brisket to ribs and occasionally chicken (upon request).

“My favorite at the moment would be our burnt ends. They are smoked brisket, the point removed (it is marbled like a ribeye steak), seasoned once more and smoked for 3 more hours!” Bill explained.

Currently customers are ordering the brisket and pork most regularly. They are also delving deep into the macaroni and cheese, fresh hand cut flat fries, house made coleslaw, and hushpuppies.

When you finish up your sweet tea and brisket, the homemade banana pudding is the perfect finish to the meal.

Did You Know?
Pok-E-Joe’s has a food truck that can be found at Food Truck Thursdays and other local events around town.

One on One with Tuffy Stone
Let me introduce you to our favorite Lynchburg-bred BBQ celebrity in one sentence, straight from his website: “Tuffy Stone is a classically-trained French chef, television personality, and accomplished pitmaster who can be considered the most successful guy on the competitive barbecue circuit over the last few years.” He even has a new book coming out next spring.

Wow! Not to mention, he is incredibly nice and took the time to answer a few burning questions I had about cooking on the grill.

Rachel Dalton: First things first, do we need to have an expensive grill?
Tuffy Stone: It is not necessary to have an expensive grill to cook great food, because there are some well-made grills that do not cost a lot of money.

RD: So what does matter when buying a grill?
TS: What does matter is that you learn how to cook on your grill or cooker. If buying a gas grill, I recommend choosing one that has more than one burner and more than one gas control knob, so that you can cook using the two-zone method. This is where you have a hot zone and a cooler zone. This is great method for cooking meats that require a long time to cook to tender, such as a brisket or ribs. You can place the meat on the hot zone to sear or brown, and then move to the cooler side and continue to cook until tender with less worry of scorching. This is done on a gas grill by turning one burner on and cutting off the other. On a charcoal grill, you set it up two-zone by placing hot coals on half of the bottom and no coals on the other half.

When deciding on which grill or cooker to buy, you should take into consideration how much meat you will want to cook and pick one that has the capacity to handle that quantity.

RD: But what is your preference?
TS: I prefer to cook with charcoal and wood, not only because of the flavors I get but also because I enjoy the process. If you don’t want to tend a fire with your grill or cooker, then a gas grill or a pellet cooker might be a better choice for you and may cost a bit more.

My daily grill at home is the Primo Ceramic Grill and is very versatile, so I can grill and cook low and slow.

RD: Do you have any go-to marinades we can make at home for specific proteins?
TS: Marinades, mops, brines, and sprays are all great ways to add both flavor and moisture to meats when cooking on a grill or cooker. I really like to add moisture to meats like ribs, brisket or pork shoulder because they take so many hours to cook and applying a mop or spray helps the texture of the outside of the meat. A high-quality apple juice is what I often spray on my meats while they are cooking. Brines are a great way to bring flavor deep inside the meat and are flavored liquids that you soak your meat in. Brines contain salt so it is important to understand how long to soak your meat and how your other seasonings will work with your brine, so that you don’t create a product that is too salty.

RD: What do we need to remember with marinades?
TS: Many contain some type of oil like olive oil and some type of acid like red wine vinegar or lemon juice. Herbs and spices will also be a part of a marinade and with these mixed together provide a nice complementary flavor to meats, seafood and vegetables when marinated for a period of time and grilled. I am a big fan of soy sauce-based marinades, but watch carefully on the grill because they can burn if they are too hot for too long. One of my favorites is equal parts of soy sauce and Mirin (Sweet Rice Wine) with lots of chopped fresh garlic and black peppercorns.

RD: Oh! Thank you for sharing that! What about a dry rub?
TS: Dry rubs are pretty common for barbecue recipes and I often put dry rubs on pork shoulders, pork ribs, briskets and chicken. A key consideration for using rubs on meat is how long in advance of cooking do we apply [them]. Most rubs contain salt and given enough time, salt will cure meat. I want a rub to be on a meat long enough to develop a good flavor without curing the meat. Typically I let a rub sit on ribs for one hour before cooking and with big cuts of meat like a brisket or a pork shoulder, I season the night before cooking or seven to eight hours.

RD: Got it. When would you use a marinade versus a dry rub?
TS: I usually only marinate meats that don’t take a lot of time to cook on the grill. So steaks, chops, fish and chicken are great choices for a marinade.

RD: What are some things we can barbecue at home that aren’t “conventional”?
TS: I just finished a cookbook, which comes out next spring, and it includes grilled vegetables, seafood, game, pork, beef and poultry. I have a great grilled corn recipe and the char from the fire adds a nice touch. The most interesting thing we grilled for the book was probably grapes as part of a salad. They taste really good!

RD: Grilled grapes! They sound amazing! Can you share with us any other tricks of the trade?
TS: The “Texas Crutch” is a huge trick to making better barbecue. Once a meat like a brisket has cooked long enough to have a beautiful mahogany brown color with great smoke flavor, but is still not tender, you wrap the meat in aluminum foil or butcher paper and then return to the cooker, and continue to cook until done.

I usually cook a brisket or a pork shoulder for 4 hours on my cooker at 275 degrees and then wrap and cook until tender. This technique will help prevent over smoking and help produce a more moist product. This is great for better ribs as well. Two hours unwrapped at 275 degrees and two hours wrapped for large spare ribs.

RD: I am definitely trying this! Is there anything else you want our home BBQers to know about you or barbecue in general?
TS: I really could go on for days!

Fresh, Fast and Fulfilling Veggies Take Center Stage

Originally from sunny California, Vince and Vanessa Gomez have been living in Lynchburg for over a decade. During this time, they noticed a void in healthy, fast casual options around town. This observation led to them to open The Leaf Creative Salads, a healthy and surprisingly fresh spin on fast food with fruits and vegetables as the main attraction. (They even wish their space in Cornerstone could have allowed for a drive-through window.)

Salads are the specialty at Leaf and Vanessa tells me the reason is simple. She says not only are they are a good way to work a couple of servings of fruits and vegetables into your meal, have many health benefits, and help you cut calories—they also just taste good and are fun to eat.

In a Leaf salad, you get a little bit of everything, including healthy fats like nuts, avocados and fresh proteins. Vanessa sources some of her ingredients locally and buys organic as much as possible. Plus, half of the salad dressings are made in house, specifically the vinaigrettes.

On a recent visit, I loaded up my organic greens with roasted sweet potatoes, sunflower seeds, feta and grilled chicken, all of it topped with the house-made lemon vinaigrette. Everything was delicious. (And I was excited to learn the sweet potatoes are here to stay as Vanessa says they are her husband’s favorite.) You can find just about anything you can think of to top your salads. And if you don’t see what you want, just ask—Vanessa will likely have it for you on your next visit.

Since they opened in February, the most popular menu items are the Fiesta Salad, the Popeye wrap, and the chicken salad sandwich, but customers love the experience of creating their own salad or wrap like I did. And while this is just the first location for Leaf, the couple hopes to expand as long as Lynchburg embraces this healthy and fast option.

The Leaf Creative Salads
112 Cornerstone St., Lynchburg, VA 24502
(434) 534-3119
Find them on Facebook

Spice Up Your Summer with Cajun Crawfish at Perky’s Restaurant

By RACHEL DALTON

Together with his mother, Gay Perkins, Greg Toren owns Perky’s Restaurant on Route 29 in Altavista. Greg tells me people come from all over to enjoy Perky’s family atmosphere and tasty food but quite often for one dish specifically—the crawfish! Crawfish or crayfish (or mudbug if you prefer) are freshwater crustaceans that taste like a combination of lobster and shrimp.

Listed as an appetizer or an entrée that comes with a salad and two sides (I’m partial to the twice baked potato when available), the Cajun Crawfish is served in a Cajun sauce alongside a spicy cocktail sauce. When all the crawfish tails are gone, Greg says his customers love to
soak up the leftover juices with their French bread.

His mother and her husband “Perky,” who passed away in 2011, decided to add crawfish to the menu when they transitioned the restaurant from a hotdog and hamburger joint to the cozy steak and seafood establishment it is today.

“One reason I think people love Perky’s so much is for the consistency! 90 percent of the time the same server waits on you, the same people prepare their meal, and they see the same friendly faces throughout the restaurant,” said Greg.

The Cajun Crawfish alone are worth the short drive from Lynchburg. And no matter if you’re a first timer or a regular, everyone is treated like part of the Perky’s family at this truly special restaurant.

Perky’s Restaurant
802 Wards Rd, Altavista, VA 24517
(434) 369-9908
www.perkys-restaurant.net

The Best Eats and Drinks ALONG the Brew Ridge Trail

Living in Lynchburg fortunately puts us in very close proximity to the Brew Ridge Trail. You know—that beautiful stretch of country road that happens to be dotted with some of the country’s (yes, the country’s) best breweries and restaurants? And every year, new destinations are popping up, including a distillery and cidery. This summer, set aside some time and spend a beautiful warm day navigating your way down the mountain, enjoying every sip and bite.

11 a.m.
I grabbed a group of friends (and a designated driver), and we left Lynchburg on a gorgeous sunny Saturday. We decided to start our day further than any of us had been—Starr Hill Brewery in Crozet, which is actually north of I-64. It was full of friendly people both working and hanging out. Dogs are welcome on the patio, there is loads of merchandise for sale if you need a new t-shirt, and the windows were open providing ample fresh air and sunlight. After a sampler of mostly stouts (my favorite), we headed back to Route 151 and what was supposed to be our original starting point, Blue Mountain Brewery in Afton.

1 p.m.
You’re most likely familiar with Blue Mountain beers such as the Classic Lager, Full Nelson or maybe the summer beer Rockfish Wheat. Most in my crowd chose a pint of the Kölsch 151, a German-style ale that’s clean and crisp. There is a lively outdoor seating area or an open, relaxed space if you choose to be inside. The staff couldn’t be more eager to educate you, pour you a flight, or serve up one of their signature pizzas.

The pizza dough at Blue Mountain is rolled by hand, the crust served thin with hints of herbs, olive oil and honey. It is as good as it sounds. Give the veggie with goat cheese, caramelized onions, squash, pesto, roasted mushrooms and mozzarella a try or you may find yourself leaning over another popular pie “The Local Sausage,” made with sausage from Double H Farms in Nelson County. It pairs nicely with the Chocolate and Coffee Dark Hallow Stout.

2 p.m.
Finish your pizza and pint and hop in the car for a quick ride. Prepare to switch gears as you enter Silverback Distillery. The tasting room is on the smaller side but it adds to the fun to be elbow to elbow with strangers who soon become friends. The knowledgeable staff educated us about their liquors and made helpful suggestions. I had a Smoked Old Fashioned with Honey Rye, white oak smoked glass, maple syrup and angostura bitters. It was hands down one of the best cocktails I have ever had. I bought a bottle of the Honey Rye and a bottle of the award-winning Strange Monkey gin. Others enjoyed variations on the Moscow Mule with apple cider or cranberry juice. Before you leave, make sure to take a photo with the life size Silverback gorilla at the entrance. It’s sort of a rite of passage and always a great take away.

3 p.m.
After our photo op, we headed west to Wild Wolf Brewing Company. The grounds and facilities are reason enough to travel to Nellysford and check this place out. There is a lot to see, a full menu to enjoy and great people watching. Unfortunately on our visit, there were so many people that there were no clean glasses for us to try the beer, but we will definitely be back. (If that isn’t a good sign that people love their beer, I don’t know what is.)

3:30 p.m.
Keep winding west and stumble upon my favorite stop on the trail, Bold Rock Cidery. Park and walk up to the tasting room, abuzz with families and friends enjoying food and cider. You will love the charming, rustic barn feel if you sit inside. The setting outside is dotted with fire pits, rolling pastures, a trickling stream and cows casually grazing nearby.

There are many ciders to choose from—I choose pear (released in 2014) on this particular day and the bubbles and icy crispness are reminiscent of champagne. We don’t get to relax here as long as we would like as we have one last stop on our tour.

4:30 p.m.
We load up a final time and head to Devils Backbone Brewing Company. My son and I came here with our families three or four times in his first six months of life. That’s one of the most unifying and attractive factors about each of these spots. They aren’t just for boozing (but certainly you can). There are crackling fires, delicious food, outdoor games, music, friendly people, a comfortable atmosphere and plenty more for people of all ages and interests.

Everyone in my group knows what they like at DBB.

My husband’s favorite is the Vienna Lager—our refrigerator is never without a six-pack of this particular beer. Although I like the food everywhere along the trail, the food here knocks my socks off each time. Maybe it’s the soft and chewy Bavarian pretzel with beer cheese, the full racks of juicy ribs or the Virginia Sausage Platter—there is literally something for everyone.

And when pulling into the parking lot you can’t miss the construction going on at Devils Backbone as last year they were acquired by Anheuser-Busch. There seems to be a lot of exciting changes happening around the property that is such a fantastic place, run by deserving people who really love and know their beer.

No matter where you start or end or which breweries you enjoy, I am confident you will find a common thread on your trip: experts with a love of beer or spirits and a dedication to what they do, serving locals and travelers alike who have come together to enjoy and share in a unique and delicious experience.

Cheers!

Sip and Savor Safely!

Consider Making Brew Ridge Tours Your DD

If you’re ready to plan your own 151 trip and want someone else do the work and the driving, I recommend Josh Pratt of Brew Ridge Tours. He is a true professional and ready to take your crowd up the mountain.

“Brew Ridge Tours is the first and only Lynchburg-based brewery tour. Our goal is to make sure you have a great day, stress free, brew-full, and then get you back to the Burg safe and satisfied,” says Josh.

To book your trip simply go to their website, www.brewridgetours.com, select the date and tour, pay, and you’re good to go! You can book months in advance so go ahead and plan a tour for fall when the leaves are starting to change. You will have it to look forward to all summer long.

Brew Ridge Tours conveniently has two locations for departures. One in Forest at Fiesta Tapatia on Route 221 and one in Lynchburg behind The Water Dog on Jefferson Street in Public Parking Lot M.

“Tours can be to one location and up to three and ranging in time from four to eight hours. We offer tours as simple as transportation only to all-inclusive with lunch or dinner, private tastings, VIP tours and SWAG. We also provide private tours for special events like birthday parties, bachelorette/bachelor, wedding parties, etc. We are a full-service touring company and offer tours to wineries and distilleries as well,” explains Josh.

Once booked, all guests need to do is remember their ID, pack a cooler, and bring a camera; they encourage taking lots of photos!

Altus Chocolate Offers a New Cacao-Inspired Menu

The aroma that instantly awakens your senses when opening the door to Altus Chocolate is reason enough to step inside, but the mouth-watering chocolates, elevated food menu and cozy atmosphere are why you should pull up a chair and stay for a while.

The downtown Lynchburg chocolate venture is a dream turned reality for married couple Mary and Carl Matice. In 2012, they started selling Cao Artisan Chocolates at the Lynchburg Community Market and at a Bedford coffee shop. They moved to their current downtown location in 2013 and decided to change the name to Altus Chocolate last year. Now, they are cooking up more than just absolutely delicious chocolate in the two-level, European-inspired space.

“In creating a chocolate lounge, it has been a main focus to eventually be able to serve wine with the chocolates. In Virginia, this requires a menu. In enjoying all things cacao, we eventually wanted to show savory uses for cacao,” Mary tells me.

The time has come for Altus Chocolate.

She says, “We have really enjoyed finding savory combinations for our cacao. We wanted to create meal items that fit our lounge culture. Items easily shared in a group. Items that awaken the senses for an entirely new cacao experience.”

Altus has the strictest standards with both chocolate and the new menu items, which include two salads, a charcuterie plate and a cheese plate.

Purity, excellence and transparency are the words they live by, and they see this message through with powerful flavors and quality ingredients. The Matices recently received their license to sell wine and hope their guests can enjoy a glass with their treats by the time this issue comes out.

“Our goal is to be a truly decadent chocolate lounge to sit and savor cacao with others in a myriad of ways with a myriad of pairings,” Mary explains. “We envision a night of laughter with friends and loved ones with a nibble of cheese, a stellar glass of wine, and a bit of chocolate melting delightfully on the palate.”

The new Altus Chocolate menu is available all business hours, which includes both lunch and dinner.

Not in the mood for chocolate? Altus also has delicious gelato, a lengthy tea menu, smoothies and local coffee. It’s definitely worth it to stop in to taste the new menu and pick up a variety box of the handcrafted truffles. May I suggest the Madagascar Vanilla, the Fleur de Sel Salted Caramel or the Strawberry Balsamic just to get you started?