Lynchburg Art Club & Gallery Continues to Preserve—and Make—Local Art History

As I toured the Lynchburg Art Club & Gallery’s headquarters on Rivermont Avenue, I was struck by the balance between tradition and innovation and by a sense of nostalgia alongside a sense of excitement about what the future of art could look like in Lynchburg. Founded in 1895 and still going strong today, the Lynchburg Art Club is both a steward of Lynchburg’s rich visual arts history and a leading player in building its future.

LAC’s permanent collection, which currently consists of over 90 paintings, features the work of LAC members past and present and serves as an account of Lynchburg’s visual arts history. “We have the responsibility of restoring, preserving, and protecting that incredible body of work,” says Jennifer Staton, Manager of the Lynchburg Art Club. “The way I see it, we are the ones who get to tell the stories of the brilliant and forward-thinking founders who, really just as the Civil War was ending, recognized that it is the arts that bring communities together. Lynchburg truly was so far ahead of its time and an arts and culture mecca of sorts then.”

The oldest pieces in the permanent collection are those created by the founders: Bernhart Gutmann, Louise Jordan Smith, and Georgia Morgan. Gutmann was the first supervisor of art in the Lynchburg Public Schools, Smith was once head of the art department at Randolph-Macon Women’s College (now Randolph College), and Morgan was once chair of the art department at Lynchburg College (now University of Lynchburg).

“The permanent collection is used as a teaching tool for our members and the community to study, appreciate, and learn from these accomplished pieces of original art from our talented members,” says Kelly Mattox, President of LAC. “To be featured in the collection, a work has to be an original piece of art, it has to have been done by a member of the club, and it has to be in good to excellent condition. We also need the artist bio, any accolades they accomplished in their medium and artistic career, and information about the donor if they have a connection to the artist.”

The permanent collection is one of many things that found a permanent home when LAC purchased the 1011 Rivermont Avenue building and became incorporated in 1961. “We finally had a permanent home for monthly exhibits, lectures, large classroom space, special events, dinners, receptions, and First Fridays openings for the community to enjoy,” Mattox notes. “It became a destination to experience the arts in Lynchburg.”

Monthly exhibits are organized by an exhibition committee. This committee creates an annual calendar that highlights a wide variety of styles and mediums and features the work of a diverse group of artists. Exhibits often have overarching themes; for instance, a STEAM-themed show happening this September will highlight Lynchburg’s long history as an engineering and design hub.

LAC’s classes and workshops are selected by the volunteer education committee, which is led by Carolyn Prince. This committee chooses the classes, instructors, and formats based on feedback and requests from LAC members and from the general public. Both member artists and guest artists are invited to teach. “One class that has a very loyal following is Ron Boehmer’s ‘Theory and Practice of Drawing and Painting,’” Staton notes. “The class sees new students join each eight weeks or so but there is definitely a core group. I love to be in my office on Tuesday mornings when they are meeting. Ron is incredibly gifted and has created a great atmosphere where everyone is so encouraging of each other, and the works that his students produce are just spectacular.”

Additionally, the club’s event calendar, which can be found on LAC’s website, is always full of exciting options. On May 14, LAC will hold an event called “Plein air painting of a landscape with roses in oil” at Old City Cemetery. The roses will be in full bloom, and artist Julia Lesnichy will demonstrate the technique of painting these delicate flowers. On June 6, Georgia Morgan Civic Art Show winner David Eakin will be conducting a special gouache workshop. A date for the 49th autumn Lynchburg Art Festival at E.C. Glass High School will be announced in June.

For more than 20 years, the Lynchburg Art Festival has funded four scholarships for rising high school seniors from Lynchburg who major in the arts for their four academic college years. LAC also works with Beacon of Hope to help students in need. “As part of our outreach mission to the community, we have partnered with Beacon of Hope for their ‘Art for Achievement’ fundraiser for a few years,” says Mattox. “Lynchburg Art Club members paint over 100 paintings to be auctioned at their gala event. It is such a rewarding experience to generate the funds that will assist students in need with their future education.”

Mattox, who moved to Lynchburg from Richmond, believes that Lynchburg is a can’t-miss art destination for several reasons. “I was so impressed with the large number of artists who are so incredibly talented in Central Virginia and who were so helpful to me when I arrived,” she says. “I think Lynchburg stands out in Central Virginia because it has colleges that have degrees in visual arts programs and their own collections: The Maier Museum of Art at Randolph College, the Daura Museum of Art at University of Lynchburg, and Sweet Briar College’s Art Gallery.”

LAC has also helped make the Rivermont area a hub of creativity. “Along with Point of Honor, Lynchburg Art Club serves as the arts and culture anchor to this area of town,” says Staton. “LAC has shown that lower Rivermont is a safe and beautiful area that is worthy of preservation. We are excited to be the visual arts center of this up-and-coming pedestrian and biker-friendly area of town.”

Lynchburg Art Club & Gallery is undoubtedly an integral part of Lynchburg’s art culture and history. Its staff’s dedication to growing and evolving while also honoring and preserving the past points to another century—at least—of esteemed service.

“We are one of the oldest nonprofit volunteered membership art clubs in America,” notes Mattox. “This history is so valuable. Of course, we always need to change with the times and add more diversity of classes, develop more outreach programs and partnerships, welcome new members, and embrace all social media outlets. We encourage everyone to visit and celebrate our past and experience our future.”

By Emily Mook | Photos By Ashley Glen

Don’t let the name fool you: Lynchburg Living Idea Houses may be driven by ideas, but they are built, decorated, and documented thanks to the collective actions of talented and dedicated individuals. The 2022 Lynchburg Living Smith Mountain Lake Idea House—a bright and family-friendly lakehouse—is no exception.

For instance, Woody Watts, President of Watts Creative Studios, took the photos of the house and the photos for the Idea House Partner Profiles, and Kasey Bruffy, Marketing and Production Assistant at Watts Creative Studios, assisted on the shoots and snapped these behind-the-scenes shots.

To read more about the Idea House team and to step inside the SML Idea House to find inspiration for your home, go to: lynchburgliving.com/lynchburg-idea-house

Calling all foodies! As you likely already know, Lynchburg’s restaurant game is strong.

The eateries featured in this issue, those participating in Lynchburg Restaurant Week, and a myriad of others boast delectable dishes and drinks that are undoubtedly worth a venture out. That said, the Lynchburg area also has plenty of offerings for discerning foodies that can be prepared and enjoyed in the comfort of your own home. Read on for details about five of our favorites!

Blackwater Bitters Co. Bitters
Blackwater Bitters Co., owned by Christy Christmas and Katie Elliott, is dedicated to producing high-quality and handcrafted bitters for foodies who want to add some zest to their drinks and food. Their small-batch production process often involves use of a tincture-based method, in which each agent is extracted individually, steeped from one to four weeks, and then combined. Products include cedar, orange, mocha, lavender, aromatic, celery, and rosemary bitters, and purchases can be made online or at select retailers in Lynchburg. For more information or to order online, visit blackwaterbitters.com.

T.C. Trotters Moose Mix for Bloody Marys
After T.C. Trotters Restaurant & Bar closed its doors, the company continued to produce its famous Moose Mix for Bloody Marys and sell it online and at various retailers. Then, near the end of 2020, owner Paul Webster opened a storefront on Commerce Street where the mix is made and where customers can sample the mix at a tasting bar. Each bottle is handmade and hand-poured, and the mix is bold, hearty, and just the right amount of spicy. It also doesn’t get watered down no matter how long you nurse it, and it tastes great with vodka or on its own. For more information or to order online, visit tctrotters.com.

Gunnoe Sausage Co. Country Sausage
Gunnoe Sausage Co. has been making fresh country sausage in Goode, Virginia since 1965. According to owner Craig Gunnoe, the formulations and flavor profiles haven’t changed, and the Gunnoe family recipe, which spans four generations, continues to impress. Country sausage varieties include sage, mild, and hot. Gunnoe products can be found in Virginia grocery stores and in stores throughout the mid-Atlantic. For more information, visit gunnoesausage.com.

Scratch Pasta Co. Pasta
Scratch Pasta Co. was created in 2017 by Chef Stephanie Fees, who is passionate about sharing her love of high-quality pasta with others. The pasta combines simple, fresh, and carefully-sourced ingredients with hand-made textures that are ideally suited for sauce. From spinach fusilli to spicy garlic mohawks to squid ink campanelle, Scratch Co. offers unique and flavorful options for every palate. You can purchase Scratch Pasta Co. products at the Lynchburg Community Market and online. For more information or to order online, visit scratchpastaco.com.

Stone Spice Company Spices
Stone Spice Company offers unique handcrafted, small-batch dry rubs and seasonings. Owner Josh Stone is dedicated to using the highest-quality spices to produce his original recipes, and he uses organic products as often as possible. Offerings include several varieties of the sweet and salty “BBQT,” including “Kickin’ BBQT,” “Screamin’ BBQT,” and “Buzzin’ BBQT,” along with “Sketti Sprinkle,” “Everything Sprinkle,” “Hot Toddy,” and more. Stone Spice products are available for purchase online and at many retailers throughout Virginia. For more information or to order online, visit stonespicecompany.com.

Season of Change

Hello, Lynchburg, and greetings from Virginia Beach! I am the Editor-in-Chief of Coastal Virginia Magazine, a lifestyle magazine similar to Lynchburg Living and, like this publication, a member of the VistaGraphics publishing family. I had the privilege of working alongside Lynchburg Living’s former editor, Shelley Basinger, for almost three years and, like you, I will miss her talent, tenacity and dedication to the Lynchburg community.

Not long after I came on board at Coastal Virginia Magazine, I had the chance to take a road trip to Lynchburg along with Lynchburg Living’s wonderful art director Chris Meligonis. We spent some time exploring the downtown area, strolling the Bluffwalk and checking out the Craddock Terry Hotel. And, after a fun photo shoot for the magazine, we grabbed some pints and bites at Grey’s restaurant. I hope to visit again soon.

I think I speak for Shelley and Chris and the entire Lynchburg Living team in extending a big “thank you” to one of the magazine’s regular contributing writers, Emily Mook, for stepping in to assist with the production of this issue during a time of transition.

Have your napkins ready because this is the food issue, and you’ll find plenty to dish about including all of the participating restaurants in the 11th Annual Lynchburg Restaurant Week, happening June 18-25, as well as a guide to summer fun and a preview of Lynchburg Living’s Smith Mountain Lake Idea House.

Finally, I am thrilled to share that Megan Williams has accepted the Managing Editor position at Lynchburg Living. Megan comes to us with an impressive and diverse background in publishing and marketing that includes a key role in the establishment of this very publication and, most importantly, a passion for the community and culture of Lynchburg.

By the time this issue is published, Megan will have been on the job for just a couple of weeks. I hope you, our readers, and the Lynchburg community will embrace and support her in her new role. I have no doubt she will be a tremendous asset, and you will hear much more from her in our July-August issue. Welcome, Megan!

Happy summer and bon appétit.

Leona Baker, Editor-in-Chief, Coastal Virginia Magazine
Leona@CoastalVirginiaMag.com

When it comes to planning your family’s summer, balance is key. There is much to be said for the lazy, hazy days that find you laying outside with a good book and a glass of lemonade, but having too many of those days—especially when kids are involved—is a no-go.

Luckily, adding structure to your summer also adds fun and excitement! The following pages are full of family-friendly events, outstanding organizations, and adventurous activities that will make your summer memorable—and the furthest thing from monotonous.

The Bower Center for the Arts
Looking for an ARTVENTURE this summer? The Bower Center for the Arts is offering a perfect summer outlet for children to expand their imaginations and artistic talents with a full lineup of fun-filled Art Camps in June and July. Weekly themes will allow youth to express their creativity in all mediums!
Visit bowercenter.org for details.

FEKS Martial Arts Center
Shalom (Hi), My name is Bruce Rubinberg and I am the proud owner and head instructor of FEKS Martial Arts Center. FEKS has been a local staple in the Lynchburg and Forest communities for more than 44 years and has trained thousands of people in our beautiful communities. We are offering a FUN and COOL summer activity as a way of saying THANK YOU for all the love and support you have shown us. Enjoy “8 weeks of summer fun” for $99. Every week is a
different theme, packed with self-defense techniques, exercise, and fun drills. 20 spots available. Reserve yours today!
For more information, call 434-219-4207.

Imagination Station
We are keeping little minds growing and creating through art. Masterpieces will be made on different canvases, ceramics, glass, tiles, or wood, while learning to use a variety of mediums. These consist of but are not limited to acrylic, watercolors, oil pastels, gesso, charcoal and much more. Pack a NUT-FREE lunch with a drink and get ready to create.
Visit imaginationstationstudios.com for more information.

James River Association
The James River Association’s historic batteau trips are back for the 2022 season! Book a batteau trip or one of our guided paddle trips featuring stories about the wildlife, natural resources, and history of the James. Protect the river you love and find your adventure at www.jamesriveradventures.org!

James River Day School
Summer is here and full of possibilities! Sign your child up for a summer camp at James River Day School to watch the FUN begin! There are adventures for children coming into kindergarten through students going into 8th grade. Kids can get outdoors, be locavores, become math whizzes, explore artistic mediums, dive into books, play basketball, get ready for the fall sports season, and even engineer their own projects. Kids come from all over to have tons of summer fun at James River, so make your choice and sign up SOON! Check out all the possibilities at jrds.school/summer-fun/.

Lazy Days Winery
Kick off the start of summer at the 12th Annual Virginia Summer Solstice Wine Festival on June 25 from 11-6pm at Lazy Days Winery. Celebrate great wines from local Virginia wineries, live music on two stages, great festival foods, craft vendors, belly dancers, a petting zoo and more! Wine tasting
tickets include a free souvenir glass. Tasting tickets are $20 in advance and $25 at the gate. Admission is free for kids 12 and under. For more information and tickets: summersolsticefestival.com

LCA Theatre Camp
The LCA Theatre Camp will meet for two full weeks from July 5 through July 16. This comprehensive theatre camp is open to students who will be entering the second through the ninth grades. Campers will attend sessions in the areas of makeup, costuming, choreography, musical theatre, improvisation, characterization, acting and theatre. Each child will have the opportunity to take part in a Camp Cabaret or One Act production, where they will memorize lines and demonstrate their skills on the final day of the theatre camp. At the end of camp, various awards will be presented to campers who have distinguished themselves in various areas.
For more information or to register go to payit.nelnet.net/form/UcmOBqFr.
For additional information, email Ray Jones at LcaTheaterDepatment@gmail.com.

Liberty Mountain Snowflex Centre
Liberty Mountain Snowflex Centre specializes in yearround mountain activities open to Liberty University students, faculty, staff, and the general public. Blast down one of our Neveplast tubing runs or ski in all four seasons on our Snowflex® slopes. Our popular Combo Pass includes 2 hours of skiing, snowboarding, tubing, sledding, trampolining, and rentals!
Learn more at Liberty.edu/Snowflex.

Little Town Players
Little Town Players is proud to present the Tony-award winning musical The Secret Garden this Spring. Based on the story by Frances Hodgson Burnett, orphan Mary Lennox discovers her late aunt’s hidden and abandoned garden. As she revives its beauty, the sadness that has covered the garden and her bereft uncle is lifted. Directed by Mark Foreman and starring newcomer Maleigha Jeffcoat.
For more information, visit littletownplayers.com.

Lynchburg Parks & Recreation
Lynchburg Parks and Recreation manages 17 parks, more than 40 miles of trails, and 9 recreation centers throughout Lynchburg. Our department contributes to a healthy, active, and educated community and provides stewardship and management of parklands, trails, and facilities while also creating opportunities for all to participate in a variety of recreational activities. We invite you to Find Your Fun with us!
For more information, call 434-455-5858 or visit lynchburgparksandrec.com.

Natural Bridge Zoo
Natural Bridge Zoo is the wildest place in the state of Virginia, full of fun and excitement for any age! We allow you to get close and personal with
a wide variety of rare and endangered animals. Stare into the eyes of a huge white tiger, feed a giraffe, hug a llama, and have a parakeet land on your
hand in parakeet landing. Experience an elephant ride by looking at the world from a different view point while feeling the gait of the elephants walk (offered scheduled days/times). See a wide variety of beautiful birds, colorful goats, monkeys, deer, mountain lions and many more. Spend a wonderful day at the Natural Bridge Zoo creating lasting memories with the whole family.
For more information, call 540-291-2420 or visit naturalbridgezoo.com.

Patrick Henry’s Red Hill
Patrick Henry’s Red Hill is the final home and burial place of Founding Father, American Revolution hero, and five-time Governor of Virginia, Patrick Henry. Visitors can tour Patrick Henry’s reconstructed home, kitchen, and blacksmith shop, as well as his original law office and family gravesite along with other structures. This summer, come walk numerous trails around the property, pack a picnic lunch to eat outside, and enjoy the breathtaking beauty of over 1,000 of Patrick Henry’s original acres.
Red Hill is open year-round but offers special events throughout the warmer months including an Independence Day Celebration, Lantern Tours, Star-Gazing Nights, and Living History Days. Plan your visit to Patrick Henry’s Red Hill, a place he called “the garden spot of the world,” this summer!
Visit redhill.org for more information.

Putt-Putt Fun Center Lynchburg
Every summer has its own story. We hope you’ll choose to make lasting family memories at Putt-Putt Fun Center™ where cool activities abound for all ages to enjoy!

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

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

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

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

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

YMCA
The YMCA is committed to strengthening individuals and communities. At the Y, we’re here to help you find your “why” – your greater sense of purpose – by connecting you with opportunities to improve your health, support young people, make new friends and contribute to a stronger, more cohesive community for all. Through the support of our community, the Y works to empower every child, adult, and family to be healthy, confident, and connected, regardless of age, income, or background. Through outreach swim lessons, cancer survivor programs, community health initiatives, education and enrichment programs, and strategic partnerships, the Y creates solutions to some of our community’s greatest needs.
To learn more about the YMCA, visit ymcacva.org.

The Authentic and Awe-Inspiring Restoration of Thomas Jefferson’s Poplar Forest

After more than three decades, the restoration work at Thomas Jefferson’s Poplar Forest is nearly complete.

Thomas Jefferson, third President of the United States, began construction at Poplar Forest in 1806 and took 14 years to complete the house. According to Travis McDonald, Director of Architectural Restoration at Poplar Forest, it is Jefferson’s most perfect work of architecture.

With restoration beginning in 1989, staff began peeling back the layers of the house, understanding more and more what Jefferson had built.

There were also two big periods of change after Jefferson’s lifetime. The first was a fire in 1845, after which the house was rebuilt as a farmhouse rather than a modern Villa retreat. Then, a century later, the farmhouse was converted into a country house with five bathrooms and a kitchen.

The board put together a professional team including staff and consultants who were restoration architects at Monticello and the University of Virginia, as well as an architectural advisory panel of well-known restoration experts.

“The board members, some of whom were local, always let the professional team determine how the project should be run, which really made it one of the most ideal restorations in the country,” McDonald said. “It could easily have been done wrong, but the attitude was to do it as well as we could.”

The project has been a long and wonderful journey, McDonald said, adding that visitors from all over the country have come year after year to see the work progress.

“We were open to visitors during all phases of the restoration so they could see what we were discovering, and they were also treated to watching a Jeffersonian process of putting everything back together,” he noted.

All of the interior moldings we created by hand using antique tools and even antique wood from the Poplar Forest property.

“The fact that people could come and see the process so closely has given us a national reputation,” he remarked.

“We tried to make our process exactly the same as Jefferson’s, using the same materials, the same techniques, and the same craftsmanship.”

Aside from Monticello, Poplar Forest is one of the most documented early American homes, McDonald said. This is partly because Jefferson was stuck at The White House for the first two years of construction and asked for very detailed letters from his workers.

The historical restoration staff at Poplar Forest uses three sources of information. The first is written documentation and drawings, the latter of which Jefferson sent to his workers for guidance. The second is the investigation of the house itself, which sometimes tells staff as much as the written documents do. Thirdly, Poplar Forest can be placed in the middle of Jefferson’s lifetime as an architect and builder, so McDonald was able to look at what he worked on before Poplar Forest: Monticello. Jefferson used the same workers, the same materials, and the same classical sources for Poplar Forest and Monticello. McDonald was also able to look at the work Jefferson did at the University of Virginia.

“Poplar Forest had kind of been the missing link to understanding all of his work, but because he was very consistent in Roman moldings, finishes, and construction techniques, we have a huge amount of information,” McDonald said. “We’re also dealing with the same architect and builder, as well as the same features that Jefferson used, in a consistent way over a long period.”

One of the biggest physical changes occurred after the fire of 1845. The family living in the house reduced the volume of the central dining room—which had been a 20-foot cube with one of the few skylights in America—by demolishing the upper eight feet of wall and dropping it down to a 12-foot ceiling in order to put in an attic space.

“What had been this soaring light-filled space for Jefferson became the darkest room of the house,” remarked McDonald. “When we restored that space up to the 20-foot ceiling and put in the skylight, that was really one of the biggest structural and spatial things that we did. That was something you walked into and felt.”

They finished the most basic piece of that project in 1993 just hours before Mikhail Gorbachev came on site for a big dinner to celebrate the 250th anniversary of Jefferson’s birth. Shortly before Gorbachev arrived, McDonald said staff took the scaffolding out of the middle room and revealed a large space which nobody had seen since the 1840s.

“That was really one of the big moments,” he recalled.

After that, it’s just been one project after the other—all of which have been exciting to McDonald, who said that picking his favorite project would be like choosing a favorite child.

Completing the four-room service wing that had been done like the wings on Monticello was another big undertaking. According to McDonald, putting that wing back together took nine years. Half of it was missing completely and half of it was altered into two separate buildings. The wing was torn apart and rebuilt in the 1840s.

The staff has worked meticulously to complete the restoration in the same way that Jefferson did it, which has meant reliving some of his challenges and frustrations.

Sometimes Jefferson wanted a particular material and it had to come from Europe on a ship to Richmond. Then, it had to either come on a wagon or come up the river on a bateau boat to Lynchburg before traveling another 10 miles to Poplar Forest.

“Sometimes we had to have the patience of Jefferson to get materials, and sometimes we had to order things from Europe just like Jefferson did,” McDonald said. “We never settled for the quick and easy and cheap thing. The time it took and the cost didn’t matter to us; we always had to get the proper thing. Our board of directors always stood behind the project and said, ‘You do what’s right and we’ll find the money.’”

The staff installed new moldings—classical moldings that typically go above Greek or Roman columns—in the dining room and parlor.

Poplar Forest plans to wrap up almost all of the interior restoration this year and is still trying to track down the Italian marble that Jefferson used for his fireplaces. A stair pavilion next to Jefferson’s bed chamber also needs to be restored.

The last big project is the painting of the entire interior, aiming to be completed this summer by the only two people in the country who still hand-make traditional paints.

“That’s going to be a really revealing process because all the finishes in the house—the polished oak floors, the varnished walnut doors, the moldings, the plaster, and the windows—were special choices of Jefferson,” McDonald noted. “These finishes made it a very modern house for America, much more like the things he saw in Paris when he lived there for five years. The colors are going to be kind of the wonderful triumph of finishing the interior.”

Also being completed this year is the two-mile Parkway entrance off of Enterprise Drive.

There is still so much to interpret about Jefferson’s life here with his family and the lives of the enslaved population. McDonald said that staff will probably reconstruct some slave quarters and some agricultural buildings in the future. For instance, two buildings from the 1850s that housed enslaved people need to be restored.

“There are plenty of projects for another generation of people to go work on,” he said.

McDonald feels grateful that staff has been able to do this in the correct way and has no regrets.

“I feel satisfied,” he said. “We’ve always done the right thing, and I’ve documented the restoration in every conceivable way I can for future historians. What we’ve done is very authentically restored this setting, which was, I think, Jefferson’s most intimate place. Jefferson is still the mystery man, but if he was ever himself anywhere, it was at Poplar Forest.”

He said the nuances of accurately restoring the interior and the exterior of the site give visitors a much better way to connect to Jefferson.
“If there’s any portal to understanding the inner Jefferson, it’s probably at Poplar Forest,” he remarked. “I feel really good that we’ve been able to put this back in the right way for anybody in the future to kind of enjoy and understand. Very few people have had the privilege of working with Jefferson every day for 30 years, and that’s been the highlight of my career.”

PHOTOS COURTESY OF THOMAS JEFFERSON’S POPLAR FOREST

Just in time for barbecue season, two of the region’s top pitmasters are here to help you up your game

It’s one of the oldest cooking techniques around and requires hours—if not days—of preparation, along with a sizeable amount of “trial and error” experience, to be successful.

Despite all of this, we can’t get seem to get enough of those delicious smoked meats.

“Barbecue is already something that people gravitate toward down South,” says Ken Hess, owner of County Smoak on Timberlake Road. “People are drawn to the smell of smoke and fire. It’s something in our genetics.”

Add in reality TV shows such as “BBQ Pitmasters,” the introduction of new and improved barbecue technology, and lots of time at home during a worldwide pandemic, and it feels like everyone we know is spending their weekends gathered around their backyard grill or smoker.

Hess has been mastering his barbecue technique since working as a catering chef at the Greenbrier more than two decades ago. In 2002, he participated in his first barbecue competition right here in Lynchburg. He later returned to Central Virginia to open County Smoak in 2020, and a cult following for the restaurant’s mouthwatering meats was soon to follow.

Luckily, you don’t have to have a culinary degree to get really, really good at your smokin’ skills. Marvis Trent, owner of Blue Ridge Barbecue, laughs when reminiscing about his humble beginnings many years ago.

“First thing I ever tried to smoke was chicken on a Weber grill,” he recalls. “And it was awful, absolutely awful.”

Trent, who has been a part of the local restaurant industry since 1976, also recalls a failed attempt to add a barbecue menu at Cattle Annie’s when it first opened.
“We thought if we had the equipment, that’s all we would need,” he explains. “The right equipment helps, but knowing about rubs and cook time… there is a lot of trial and error.”

Trent took his passion for barbecue to his own backyard—where there was less pressure—slowly improved his end result, and opened his own business that’s become a local favorite, Blue Ridge Barbecue, in 2010. They have expanded to two locations: one on Timberlake Road and another in the Graves Mill Shopping Center.

While they are experts now, these two men know what it’s like to be at the beginning—and they also know the pang of disappointment you might feel when you take a bite of your 48-hour project and it’s just not quite what you wanted.

Read on for their insight and advice as we kick off grill and smoker season.

You’ve gotta know how to use it.

First things first: we want to speak directly to the folks who are in the market for a new grill or smoker. There are so many different types of products on the market—and a limited number of pages in this magazine.

Hess is a big advocate of ceramic cookers, such as The Big Green Egg, for their versatility. (He actually owns six of them and admits that “it’s a bit of a problem.”)
Trent adds that right now, Oklahoma Joe’s products—a brand of offset smokers and grills—are having a moment. There are also pellet grills, cabinet or vertical smokers—the list goes on and on.

But here’s the thing: it’s not about which type of grill or smoker you have or how much money it cost you, but rather whether you know how to use it.

“The general backyard enthusiast can go to Lowe’s and walk away with something for $150 using wood or charcoal and come exactly in line with what they would find in any barbecue restaurant,” Trent says.

Hess adds, “Whenever someone asks me which kind of grill or smoker to buy, I always ask them three questions: what’s your budget, how much involvement do you want, and how much room do you have?”

Answer these questions, talk to your friends about their experiences, and know that you can be a successful smoker—if you put in the effort.

Splurge on a really good thermometer (or two).

A thermometer is the one piece of barbecue equipment that is non-negotiable.

“Most cookers now, whether it’s a propane cooker or charcoal, have pretty decent temperature gauges. But there is no such thing as too many thermometer probes,” Trent says.

Hess adds, “Thermometers are the key because a lot of times people are like ‘it’s been cooking for 12 hours, it’s got to be done,’ but each pork butt is different. We have a target for 203-210 degrees for our pork butts, but sometimes it could be 212 degrees before it’s ready.”

Hess uses Thermapens at his restaurant and at home. You can even find thermometers and smokers with Bluetooth capability so you can check the temperature of the meat from your phone any time, anywhere.

Timing really is everything.

We could also title this section: “Get used to counting backwards.”

Let’s say you have a big family dinner set for Saturday at 6:00 p.m. Hess says you should plan to pull out your meat by 3:00 p.m.

“Give the meat plenty of time to rest and let the juices redistribute,” Hess explains. “The bigger the piece of meat, the longer you need to let it rest.”

You will also need to factor in plenty of time before cooking for seasoning. Trent has friends who start seasoning their meat days before they plan to cook.

“They want that seasoning to permeate the meat as much as possible,” he explains, adding that he brines all of his poultry at least 12 hours in advance, 24 hours if possible.

“A brine is just a salt and water solution and brown sugar or white sugar to offset the saltiness,” he adds. “It helps whatever you are cooking hold in moisture a lot better.”

Leave it alone!

Whether it’s to show off your prized piece of meat or to just “make sure” everything looks okay, you have to train yourself to stop opening the lid of your grill or smoker.

“Every time you open the lid you are letting heat out,” Trent says. “It adds at least 20 or 30 minutes to the cook time. The meat cooks better if it’s a constant temperature versus a fluctuating temperature.”

Hess agrees and says a long period of low, regulated temperature (aka “low and slow”) is truly the foundation of good barbecue.

“If you are cooking it at 250 degrees, you have to keep it at 250,” Hess says. “When we put the meats on at about 6:00 in the morning, we don’t open the smoker again until noon to check temps.”

Once you get closer to the end of the cooking time, it’s okay to check, because according to Hess, it doesn’t take long for a meat to go from undercooked to overcooked: “You have a 15- to 20-minute window to where it might jump to 220 and it’s overcooked.”

Less is always more.

From your rubs to your wood choice, there are an endless amount of choices and combinations.

Keep in mind that smoking meat was historically a very simple affair.

“I had a customer who brought me barbecue and it was moist like it should be but it felt like you were chewing on a piece of charcoal,” Trent recalls. “I asked him how many different types of wood he used, and he said he used five [different types].”

There are some complementary wood combos out there, such as oak/hickory and apple/oak, Trent explains. If you choose any more than two wood types, however, you may end up with an unintentionally unpleasant flavor.

The same rule can be applied to rubs. Start with one that you like and then experiment with combinations from there.

Hess suggests keeping a barbecue journal—including details such as seasonings, wood, length of time cooked, etc. He used to do this back when he started. If you aren’t pleased with the end result, don’t completely overhaul your technique.

“When you make changes, change one thing,” Hess says. “Don’t change the charcoal, the rub, and the wrapping all at once. One thing at a time.”

Get in touch with your (meat) feelings.

You know how your Grandma just “knew” when a pie crust was ready to roll out by the way it looked or felt?

The more you smoke meats, the more you’ll start to get a sense of how they feel, which can tell you if they are ready.

“When we are training new cooks, it takes a good three to four months of pulling meats every day to for them to get the feel of it,” Hess notes.

He adds that the thermometer you use can be a good gauge of “readiness.” If the thermometer is hard to remove, your meat isn’t done; on the other hand, if the thermometer comes out easily, also described by Hess as a “hot knife through butter,” then you are probably good to go.

As we already mentioned, every piece of meat is different. The good and the bad part about barbecue is that there are no strict rules or cook times. It’s an industrious art full of endless options, “feelings,” and delicious dinner options.

Now that you know some of their “smokin’ secrets,” Hess and Trent also wanted to pass along their favorite recipes for you to try at home this summer.

Korean-Style Sticky Baby Back Ribs
Makes: 2 slabs of ribs
Prep Time: 30 min.
Cook Time: 4-5 hours

Sauce
3/4 cup low-sodium soy sauce
1/4 cup water
1 cup light brown sugar
1/4 cup mirin
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper (ground)
1/2 teaspoon Gochugaru chili flakes (Korean chili flakes)
2 teaspoons sriracha sauce
1 tablespoon fresh grated ginger
1 1/2 tablespoons fresh grated garlic
1 scallion, chopped
1/2 cup orange marmalade
1/2 cup honey
3 tablespoons corn starch
3 tablespoons water

Binder
3 tablespoons Chinese mustard

Rib Rub
4 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
2 1/2 teaspoons black pepper (ground)
2 1/2 teaspoons Gochugaru chili flakes (Korean chili flakes)
1 teaspoon ground mustard powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger

Mop
2 tablespoons Gochujang paste
(Korean chili paste)
1 cup ginger ale

Meat
2 baby back ribs (average 3 pounds)

Directions
Mix all the ingredients for the sauce (except the cornstarch and water) and bring to a simmer.

Combine cornstarch and water to make a slurry to thicken the sauce. Slowly add the slurry until the sauce is thick enough to coat the back of the spoon. You can make this a few days ahead of time.

Combine all the rub ingredients in a bowl. This can also be made ahead and stored in an airtight container.

Set your grill or smoker up for indirect grilling. You do not want to cook these ribs directly over a fire. The rub and sauce for these ribs contains sugar and can burn.

Get your smoker to 275 degrees Fahrenheit. While the grill is preheating, remove the membrane from the back side of the ribs. Rub the Chinese mustard on each side of the baby back ribs. Then, season each slab with the dry rub. Place the ribs on the smoker.

Heat the Gochujang paste and ginger ale until the Gochujang dissolves into the ginger ale. This mixture will now be the mop sauce for the ribs.

After 45 minutes, brush or mop a light coat of the mop sauce on the ribs. (If you mop too early it will wash the spices off the ribs. Make sure the rub has set to the ribs before applying the mop sauce.) Mop the ribs every 30 minutes.

Continue to smoke the ribs until they become tender. (This can take 3 more hours.) You can check this by lifting the ribs and seeing how they bend. Another trick is to push two rib bones in opposite directions to see if the bones pull away from the meat.

If the ribs are close to being tender, apply the Korean barbecue sauce to each side of the ribs.

Cook for 10 more minutes or until the sauce becomes tacky.

Cut the ribs into individual ribs, garnish with chopped peanuts, if you would like, and serve.

Spicy Asian Coleslaw
Makes: 12 side servings
Prep time: 30 minutes
Cook time: 2-4 minutes

Ingredients
1 shredded head cabbage
1 shredded carrot
2 green onions, sliced
1 tablespoon rough chopped cilantro
1 red bell pepper, julienne cut
Salt and pepper

Dressing
1 cup canola oil
1/4 cup soy sauce
1/2 jalapeño pepper deseeded
1 tablespoon sambal oelek
1 tablespoon Dijon mustard
1 tablespoon coarsely chopped ginger
1 tablespoon rice wine vinegar
2 teaspoons Gochugaru chili flakes (Korean chili flakes)
2 1/2 teaspoons honey
1 teaspoons sesame oil
3/4 teaspoon chopped garlic
1/2 teaspoon lemon juice

Directions
Add the dressing ingredients into a food processor and puree until smooth. Set aside.

In a large mixing bowl combine the shredded cabbage, carrot, and bell pepper. Add the dressing and mix well. Season the slaw to taste with salt and pepper. Refrigerate until needed.

Roasted Southwest-Style Pork Loin
By Marvis Trent

Makes: 6-8 servings
Prep time: 20 minutes
Cook time: 2 1/2-3 hours

Ingredients
3-4 pound pork loin
2 tablespoons olive oil
4 cloves minced garlic
1/2 cup chipotle seasoning
(McCormick’s or Mrs. Dash)
1 16oz. bottle of Tony Chachere’s
jalapeño butter injectable marinade
1 16oz. jar of Herdez salsa verde

Directions
Preheat smoker/cooker to 275 degrees.

Inject pork loin with TC marinade following instructions on bottle.

Rub untrimmed pork loin with 2 tablespoons of olive oil and rub in minced garlic and chipotle seasoning. Sear all sides of the pork loin to a light golden brown.

Put 4 to 5 ounces of hickory wood chips into smoker box on cooker and then cook pork loin for 1 hour and 15 minutes.

Remove pork loin from cooker and place in roasting pan. Make 3 cuts from end to end about 1½ inches deep. Pour ½ jar of salsa verde over pork loin, making sure salsa fills the cuts. Place back in cooker and cook another 45 minutes.

Remove from cooker and pour remaining salsa verde over pork loin. Wrap pan in aluminum foil and cook for another 30 minutes or until internal temperature reaches 145 degrees, then remove from cooker and let rest for 10 minutes before slicing and dicing into smaller chunks. Spoon pan drippings over finished product.

Serve in tortillas with usual condiments, such as pico de gallo, avocadoes, or Herdez street sauces.

By Shelley Basinger | Photos By Ashlee Glen

Charcoal Artist

Lynchburg Living: Nakila, tell us a little about yourself.
Are you from the area?

Nakila White: I was born and raised right here in Lynchburg. Growing up I tried my hand at several different hobbies and the one that seemed to stick the most—and that I really had a passion for—is art!

LL: When did that passion for art begin?
NW: Art has always played a pretty big part in my life since I was little. I used to take any piece of paper I could find and make illustrations either from my imagination or a cartoon I was obsessing over. It wasn’t until after high school that I started getting serious with what I wanted to do with it. My art teacher at the time, Mrs. McDonald, gifted me with a bigger sketchbook and different mediums to try out, which slingshot my interest in creating on a larger scale. Once I realized portraits were what I wanted to do, I focused more on trying to perfect methods and narrow down which medium I preferred.

LL: That leads us to the next question. Is charcoal your primary medium?
NW: I’ve dabbled in colored pencils, normal graphite and, very briefly, paint—however after not really meshing well with any of them I turned to charcoal and instantly fell in love. I purchase charcoal blocks in bulk, place them in a small container and crush them up myself into a fine powder. Using normal paint brushes and small eyeshadow brushes, I dip the brushes into the powder and apply it directly to the paper over and over until I achieve the tone I want. After applying details with either a charcoal pencil, kneaded eraser or mono zero eraser (which is just a very small mechanical eraser) I smooth everything out with Puffs Plus Tissues with Lotion! Puffs Plus is the only tissue that allows a light layer of charcoal to be lifted while also creating a smooth skin type texture.

LL: What are some of your favorite pieces you have created so far?
NW: Each piece I’ve created has its own special place in my heart due to the challenges each one presented that helped me to become a better artist. However my “In Moonlight, Black Boys Look Blue” series, which I finished in 2020, is always the one I find myself looking at over and over again. In a close second is my more recent “No One’s Laughing Now” based off Joaquin Phoenix as the Joker. This was the first portrait I’ve done with a not-so-normal skin texture due to his face being covered in paint.

LL: What types of challenges have you faced as an artist?
NW: At the end of the day, I am my biggest critic. The process of drawing is long, mentally and physically exhausting and very time-consuming—from picking out a photo reference that has the right amount of expression and detail to the very end when I hang the portrait on a wall and stare at it for hours at a time finding the smallest of inconsistencies. There have been plenty of times I get halfway through a drawing and, because I didn’t make sure I was in the right headspace when I started, I ended up scrapping the entire thing and starting over.

LL: What are you currently working on?
NW: By the time this article comes out I should be elbow deep in commissions! The recent amount of love and support I’ve gotten since my art show at the Academy Center of the Arts in February is very overwhelming in the best way possible! Knowing that so many people appreciate my art to the point they trust me to draw their loved ones or favorite celebrities means the world.

LL: What advice do you have for future artists?
NW: There are no rules or regulations that need to be followed. And that’s what I love so much about it. No matter what your medium or style is, at the end of the day, if you love it, it is art. And if you’re proud of what you created, then that’s the best success anyone could ask for.

Thank You, Readers
As a local, community-focused magazine, nothing makes our Lynchburg Living team smile more than hearing that one of our articles made a difference.

Tracey Dixon, director of nonprofit Lynchburg Daily Bread, sent a note to former editor Shelley Basinger saying: “Thank you so much for the amazing spread you did on Daily Bread in your November/December issue. It helped us tremendously with donations—and at a time when we really needed them.

Because of the article, we have had a lot of new financial donors. Your readers definitely responded!”

Social Media Shout Outs
Roger Price, Jr. was quick to pass along the “thank yous” after reading our March/April feature about Madison House of the Arts: “Thank you Madison House of the Arts for giving me a comfortable, nonjudgemental space to go and experience and grow in my photography. Thank you Lynchburg Living for the amazing piece you did on the Madison House and for choosing my photos to be featured in it.”

Send us an e-mail to megan@lynchburgmag.com. Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense.

Our 11th annual Lynchburg Restaurant Week is here to remind you that you needn’t travel far for amazing food—but you’ll still want to have your passport on hand. We are excited to introduce our new Lynchburg Restaurant Week passport program, which will allow you to eat some of the best food in Lynchburg while also giving you the chance to win an awesome prize!

Tear-out the passport card and take to any—or, ideally, all—of this year’s 14 participating restaurants. Simply enjoy a meal, get your passport punched (once per restaurant), and mail your card to us by July 8. The person with the most punches will win a weekend stay at the gorgeous 2022 Lynchburg Living Smith Mountain Lake Idea House (featured in this issue)!

In the event of a tie, a random drawing will be conducted to determine the winner. Please see the passport card for additional details.

Start planning your Lynchburg Restaurant Week (June 18-25) itinerary now by feasting your eyes on the participating restaurants’ mouthwatering menus, found in the pages ahead.