Lynchburg Living May/June 2017 by VistaGraphics

LYNCHBURG’S PREMIER LIFESTYLE & ENTERTAINMENT MAGAZINE

MAY/JUNE 2017

us elicio D t s o ar The Mof the Ye Issue + Guide to Summer Fun | BedFord LandinGS at Smith mountain Lake a FuLFiLLinG BreakFaSt at Common GroundS CaFé | new downtown LoFtS

Stop plotting your cover-up

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HarmanEye.com

Itâ&#x20AC;&#x2122;s time to get focused! Save $1,000 on LASIK for first 50 patients to schedule! Announcing the grand opening of the Harman Eye LASIK Center!

We are proud to announce the grand opening of our dedicated LASIK suite-the Harman Eye LASIK Center. From the moment patients walk through the door, they will notice a warm and welcoming environment with amenities such as a state-of-the-art coffee and espresso maker and relaxing massage chairs. Weâ&#x20AC;&#x2122;ve created this dedicated LASIK Center to help patients feel comfortable and relaxed, while keeping the cost of LASIK affordable. In celebration of our grand opening, Dr. Harman is offering $1,000 off All-Laser LASIK* for the first 50 patients that call and schedule and 0% financing for up to 24 months! Dr. Harman has performed thousands of vision correction procedures since 1993 and he is looking forward to helping you get the clear vision you deserve!

scheduling a free consultation today! Call 434.385.5600. Disclaimer: $1,000 off regular price of $4,200 for both eyes. Financing with approved credit. Not valid with other offers.

301 OVERSTREET LANE

$799,900 . A rare opportunity to acquire this very special manor style home. Beautifully situated on 15 acres overlooking a 4.5 acre private lake. Unbelievable detailing throughout including soaring ceilings in great room, 3 fireplaces, 5 baths, 4 bedrooms, over 4800 sqft, stone terraces, screened porch and attached guest house. Prime location just off Boonsboro Road in the city. CALL JANE OR KATE FOR YOUR PRIVATE SHOWING.

When only the best will do. JANE BLICKENSTAFF: 434.660.3773 (cell) jane@janeblickenstaff.net • janeblickenstaff.net KATE BLICKENSTAFF POATS: 434.258.1400 (cell) kateblick@gmail.com • blickenstaffandcompanyrealtors.com

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1221 Cedar Ridge Drive

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* Based on info from the Lynchburg Assoc. of REALTORS® MLS for the period Jan. 1, 2016 through Dec. 31, 2016

CO NTENTS

"THE FOOD ISSUE"

F E AT U R E S MAY/JUNE 2017

60 GUIDE TO SUMMER FUN

6 IDEAS FOR YOUR FAMILY

67 SENIOR SERVICES

ENJOY EXERCISE AFTER RETIREMENT

YOUR CHILD 73 DOES NEED GLASSES?

KNOW WHAT TO LOOK FOR

LYNCHBURG RESTAURANT WEEK 6TH ANNUAL EVENT JUNE 10-17, 2017

ON THE COVER:

An illustration by LU student Joseph Kulits featuring the downtown Lynchburg skyline. Read more about his artwork on page 24.

W W W. LY N C H B U R G L I V I N G . C O M

CO NTENTS

D E PA R T M E N T S MAY/JUNE 2017

ARTIST PROFILE

KATHY MUEHLEMANN NYC Artist Turned Professor

ART

LYNCHBURG SYMPHONY ORCHESTRA Old Traditions, New Ideas

HOME

DOWNTOWN LOFTS Inside 4 New Properties

BODY

LIFE-SAVING LESSONS Local Efforts to Prevent Child Drownings

TASTE

100

DISHING IT UP Perky’s Restaurant COMING RIGHT UP Altus Chocolate FEATURE A Day on 151 LOCAL FLAVOR Chicken Prosciutto Alfredo with Dutch Oven Bread

GARDENING

106

CONTAINER GARDENS Living Flower Arrangements

IN EVERY ISSUE

106 12

LYNCHBURG LIVING

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14 EDITOR'S LETTER 16 LIVING OUT LOUD 16 PICK OF THE LITTER 21 UPFRONT 94 LOOK! WHAT I FOUND 126 CALENDAR OF EVENTS 128 SNAPSHOT

THIS CITY

113

COMMON GROUNDS CAFÉ Enjoy a Meal with a Mission

TRAVEL

121

BEDFORD LANDINGS Fly or Drive to This Unique B&B

LETTER FROM THE

EDITOR

ver the past eight months, I have really enjoyed watching my daughter as she experiences everything for the first time. From the confused look on her face when we sat her down in her first bath to the way she giggled the first time we put her into her Bumbo seat— I’ve loved all of it. But one of my favorite parts has been watching her eat “real” food. Sometimes, she clearly does NOT like what we are shoveling into her tiny mouth. But I remember when we gave her peas and carrots…her eyes got wide, a little smile, then she dove in for more. Getting to witness that “aha!” moment for her taste buds was such a treat! As adults, we all still have those moments when we whip up a recipe of our own or try out a new restaurant’s signature dish. And in this issue, we are celebrating that love for flavor and how food s hter enjoy Shelley’s daug ts. peas and carro brings everyone together. It all starts with our cover. A local college artist helped us turn the Hill City skyline into a fun, foodfilled wonderland. Hear what it took to make this happen and meet the illustrator on page 24. Our downtown is thriving with new restaurants popping up so often, it’s hard to keep track. And in the growing communities of Wyndhurst, Cornerstone and Forest, we’re also seeing lots of new locally-owned places to eat. To continue celebrating Lynchburg’s local restaurant scene, get ready for our 6th Annual Lynchburg Restaurant Week, June 10-17. On page 77, browse the mouthwatering menus offered by 23 local restaurants that are participating this year. They have put a lot of thought into creating the perfect meal for you so start planning your stops and try something new. Another destination that’s really taking off—Route 151 in Nelson County, home to breweries, a distillery and much more. But it’s not just a place for boozing; you’ll also find a lot of great dishes along the way. In our Taste department, food writer Rachel Dalton tells you what she experienced during her “Day on 151.” Closer to home, a story that combines a love of good (and good-for-you) food with a commitment to serving others. Read about Common Grounds Café, a mission of Church of the Covenant, on page 113. And we are also sharing some of their favorite breakfast recipes that you can try out at home! Virginia Woolf hit the nail on the head when she said, “One cannot think well, love well, sleep well, if one has not dined well.” Whether you decide to roll up your sleeves and cook a big family dinner or meet friends at the newest restaurant, I hope this issue will re-energize your love for food. Because you don’t have to be an eight-month-old baby to have an “aha!” moment with your taste buds. Cheers,

Shelley Basinger, Managing Editor Shelley@lynchburgmag.com 14

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Lynchburg Living magazine is a full-color publication that promotes Lynchburg and the Central Virginia area as a whole and prides itself as being Lynchburg’s magazine specializing in providing articles concerning upcoming events, entertainment, dining, lifestyle and community. We also include feature articles covering family issues, local arts, clubs and organizations. Lynchburg Living prints more than 20,000 copies bi-monthly and is featured in locations in and around the Lynchburg, Forest and Bedford areas with an estimated reach of over 85,000 in its reading audience.

Publisher Randy Thompson Managing Editor Shelley Basinger Editorial Director Angela Blue Contributing Writers Shelley Basinger, Rachel Dalton, Charlotte Farley, Claire Foster, Emily Hedrick, Megan Horst, Drew Menard, Suzanne Ramsey, Jennifer Redmond, Susan Timmons Vice President of Production Holly Watters Art Director Chris Meligonis Client Relations Manager Brittany Proctor Contributing Artists Josh Haralson, Kaye Ellen Trautman, Corey Watson, Brian Woelfel Web Creative Director Chris Murphy Sr. Web Developer & Site Administrator Brandon Litchfield Web Developer Caleb Whitehead SEO Analyst Michael Saks IT Marketing Consultant William Warford Marketing Director Lisa Davenport Web Marketing & Promotions Manager Kathryn Kelly Photographers Tera Auch, Lindsay Carico, RJ Goodwin, Shannon Leedy, Keely Miller, Jim Pile, Susan Timmons Vice President of Sales & Distribution Paul Brannock Account Executive/Team Leader Missy Celli Account Executives Healther Alto, Keely Miller Customer Service Representative Kiara Davis Lead Sales Artist Paul Cenzon VistaGraphics Staff Copy Editor Robin Cather Controller Anita Burns Accounting Manager Dawn Meehan Accounting Clerk Kelsey Stephens Office Manager Tracy Thompson

MORE ONLINE AT LYNCHBURGLIVING.COM SUBSCRIPTIONS AVAILABLE ONLY $9.97 PER YEAR ONLINE AT LYNCHBURGLIVING.COM

"THE SUMMER ISSUE” July/August 2017 ADVERTISING DEADLINES Advertising Space Reservation: JUNE 1 Editorial & Events: JUNE 1 Final Artwork: JUNE 5 For Advertising or Distribution Information: 757.213.2461 or paul@vgnet.com. Lynchburg Living is published bimonthly by VistaGraphics, Inc. The corporate office is located at 1264 Perimeter Pkwy, Virginia Beach, VA 23454. © 2017 - all rights reserved. Reproduction of any material prepared by VistaGraphics, Inc., and appearing within this publication is strictly prohibited without express written consent of the publisher. Publisher does not purport to authenticate and is not responsible for claims made by advertisers found within this publication.

CO NTENTS

Experience Life Refreshed.

Ahhhh...Life! Come to Westminster Canterbury and inhale the fresh air of life. Take the walks you want to take, read the books you want to read, find joy in the little moments. We take care of the chores and checklists so you can swim in our heated pool, follow the Nature Trail, exercise in the Wellness Center and enjoy our lifelong learning opportunities. Westminster Canterbury offers maintenance free living, 24-hour security, a financial safety net and a LifeCare program that’s nationally recognized by the Continuing Care Accreditation Commission. “Turn Your Dreams into Reality!” presented by guest speaker Brad Breeding, CFP, on May 23, 2017. Join us by calling (434) 386-3518 by May 16. Call Laura Hunter for more information or to schedule a tour, (434) 386-3305 • (800) 962-3520

A LifeCare Retirement Community 501 V.E.S. Road, Lynchburg, VA 24503 www.wclynchburg.org

CO NTENTS Lynchburg’s Cutest Baby

Top Teacher Reception The 2017 Top Teachers were recognized at a special reception at Timberlake Tavern on March 4. After the event, Top Teacher Jessica Hott (Bedford Middle School) wrote to the editor, “I love [the] magazine this month and appreciate all of the great things you said about educators and the education profession. The luncheon at the Timberlake Tavern was just perfect. The presentations, food and fellowship were absolutely wonderful…” See more photos from the event on page 18!

Our social media pages were on fire as the top 10 finalists in the Lynchburg’s Cutest Baby contest worked hard to get votes for their little ones. When the deadline arrived March 31, over 2,100 people had cast votes on the Lynchburg Living website. See this year’s Cutest Baby on page 27!

Social Media Shout Outs The staff and writers of Lynchburg Living are proud to tell meaningful stories about the people and places that make this region so great. We appreciate these mentions on Instagram from the people profiled in the Home and Art departments of our March/April issue.

WE WANT TO HEAR FROM YOU! Write to Feedback, Lynchburg Living magazine, 115-B Goldenrod Place, Lynchburg, VA 24502. Send e-mail to shelley@lynchburgmag.com. Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense letters.

PICK OF THE LITTER MEET “SCARLET”

EVERY ISSUE, LYNCHBURG LIVING PARTNERS WITH THE LYNCHBURG HUMANE SOCIETY

Meet Scarlet! An older girl with the biggest heart! The 15-yearold dog enjoys being petted and would love to spend her days in a comfy bed or on the couch next to her human companion. While she is a senior dog, Scarlett still enjoys short strolls around the yard, especially on warm sunny days. Come meet this sweetheart today!

If you are interested in Scarlet, please call the Lynchburg Humane Society (434) 448-0088 or visit the shelter at 1211 Old Graves Mill Road.

UPDATE: Great News! Trinka, our March/April Pick of the Litter, was adopted!

NEED COMPASSION YOU

THEY VAVetSpecialists.com

LYNCHBURG LIVING

M AY / J U N E 2 0 1 7

DESERVE

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We offer the highest quality of surgical, internal medicine and cardiology care available for your companion.

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SPRING IS HERE AND THERE IS NO BETTER TIME TO

List Your Home or

Purchase Your Home! If you are looking for trusted real estate advisors who care about your wants and needs, you need Brandi and Joel.

LIST WITH US AND YOU WILL RECEIVE: • Professional Photographer for Photographs • Unlimited Marketing Exposure on all the major websites such as Zillow, Truilla, & Realtor.com • Two Trusted Real Estate Advisors who care about your wants and needs and put you first. • Staging Tips to increase your home’s value.

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434-660-8532 For Tools & Information to Assist You in Buying or Selling Your Home Visit Our Website

Brandi is proud to be a TOP REAL ESTATE PRODUCER!

www.LynchburgVaRealEstate.com

Contract Brandi and Joel for assistance with all of your real estate needs.

BUYING • SELLING • RELOCATING • NEW CONSTRUCTION They have helped many individuals and families purchase and sell their homes and would love to help you! 1378 Destiny Lane

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COM MU NIT Y EDUC ATOR APPRECIATI O N

3rd Annual

Top Teachers Reception & Issue Preview Celebration

Many times, teachers don’t get the recognition they deserve. On March 4, Lynchburg Living made sure the 2017 Top Teachers felt appreciated at a special lunch and ceremony. There were tears at times because this year, the people who nominated the teachers were invited to say a few words. To the teachers featured here and beyond, we thank you for your service to our community! Sponsored By:

>>>

Liberty High School teacher Crystal DeLong was selected by the panel of judges as this year’s Top Teacher. She was nominated by her principal, Dr. Kathy Dills.

>>>

Parent Michelle Fluker helped present a plaque to her son’s teacher at New London Academy, Karen Rodriguez. Fluker said Rodriguez is the “most caring and compassionate teacher” she has ever known.

LYNCHBURG LIVING

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COM MU NIT Y EDUC ATOR APPRECIATI O N

>>>

Yellow Branch Elementary School teacher Justin Neal received multiple nominations from the community. Parent Kelly Dalton presented his plaque and read aloud some funny sentences from his current students about why they like “Mr. Neal.”

>>>

Co-worker Becky Scott nominated R.S. Payne Elementary School teacher Robin Wood,

>>>

who has 40 years of teaching experience. Scott says Wood has “touched hundreds of lives along the way.”

Amherst County High School student Grace Hall-Matson nominated her P.E. teacher Ronda Chandler. She bravely told the crowd about her battles with anxiety and how Chandler helped her through some tough days.

W W W. LY N C H B U R G L I V I N G . C O M

2016 was a

RECORD BREAKING

Year!

Over 1,000 Families

in Central Virginia* Partnered with Century 21 ALL-SERVICE

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Bedford Office 1525 Longwood Ave., Suite A Bedford, VA 24523 540-586-5500

Forest Office 14805 Forest Road, Suite 229 Forest, VA 24551 434-525-2121

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Lynchburg Office 20886 Timberlake Road Lynchburg, VA 24502 434-237-7777

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Will you have enough money to retire? Lynchburg Wealth Management can help you piece together the retirement puzzle.

Call us today at 434-515-0380

None of her jewelry is made for the masses, nor are they fashioned to follow trends. Each piece is a unique piece of art. Without a doubt, you will find at least one that speaks to you. There’s jewelry and then there’s Just Liz Jewelry.

5032 Boonsboro Rd. | Lynchburg, VA 24503 | 434-384-1828 | justliz.net

LYNCHBURG LIVING

M AY / J U N E 2 0 1 7

More than financial planning; financial confidence. www.lynchburgwealth.com

UPFRO NT

[ PERSPECTIVES]

Chasing Waterfalls IN THE JEFFERSON NATIONAL FOREST

Get lost in the beautiful scenery of the Jefferson National Forest by hiking Apple Orchard Falls just east of Buchanan. For about 90 percent of this hike, you are next to or within view of streams—including the 200-foot Apple Orchard Falls. Photo by Tyler Stephens—this issue’s Person of Interest featured on page 23.

Do you think you have a good perspective on the Lynchburg area?

If so, send us a photo of what you feel is special to this area and it just may end up in the next issue of Lynchburg Living! Send all images (shot in high resolution, of course) to shelley@lynchburgmag.com. W W W. LY N C H B U R G L I V I N G . C O M

UPFRO NT

Mark Your Calendars May/June

Putting Tourists on the Right Path TO FIND THE AREA’S BEST ARTISANS

1st Annual Food Fest: May 20, 11 a.m. – 6 p.m. Finally, a local event that focuses on what brings us all together— food. Head to Riverfront Park to try some of the city’s finest cuisine, from food trucks, local restaurants and more. And in between bites, enjoy activities for all ages and live music.

team of leaders in Lynchburg and the counties of Amherst, Appomattox and Campbell are working to develop an artisan trail for the region.

“Lynchburg is well known for its strong artist community with

anchors such as the Academy Center of the Arts and Opera on the James bringing in professional level performing arts, Riverviews Artspace bringing talented visual artists from around

Buy the Burg! Trade Show & Bites of the ‘Burg: May 23, 1 – 6 p.m. Recognizing that we all love to eat, the Lynchburg Regional Business Alliance has added a new layer to its annual business-boosting event. This year’s Buy the Burg! Trade Show at LU’s LaHaye Student Union will include Bites of the ‘Burg (4 p.m. – 6 p.m.), a showcase of delicious food from the region’s restaurants and catering businesses.

the world and four strong college and university arts programs,” said Sergei Troubetzkoy, Director of Tourism for the Lynchburg Regional Convention & Visitors Bureau.* “And we’ll now be able to promote these assets alongside individual artisans and unique businesses.” The trail will encourage visitors to discover the four

A Smart Investment

localities by connecting

How the Artisan Industry Impacts Our Economy*

artist studios, galleries, local farms, wineries, craft breweries, farmer’s

$572 million: total economic impact of the artisan industry in VA 12,000: jobs supported by artisan visitor spending

markets, distilleries, cideries, restaurants, hotels,

National Donut Day at Old City Cemetery: June 2, 8 - 11 a.m.

boutiques, and other artisanal and agritourism-

At first glance, it’s your chance to snag a sweet treat, but there’s more to National Donut Day than meets the eye. Started as a Salvation Army fundraiser in 1938, National Donut Day honors the female volunteers of World War I who served donuts to soldiers behind the front lines. Drop by Old City Cemetery for a free donut and tour of the Station House Museum.

nnual

6th A

LYNCHBURG LIVING

Lynchburg Restaurant Week: June 10-17 Our annual event is back and better than ever! This year, 23 restaurants across the region are offering incredible meal deals to showcase their best dishes. Find their menus beginning on page 77, and start planning today.

M AY / J U N E 2 0 1 7

based businesses. Right now, they are calling

$260: amount an average visitor spends per person, per trip *According to 2014 data from Chmura Economics and Analytics

it the Lynchburg Region Artisan Trail but that name could change. The team’s next steps include identifying potential participating artisans and local businesses, public awareness gatherings, a process to build consensus for the trail’s name, and the development of promotional materials/activities. *Troubetzkoy retired from his position in early April.

Local Openings & Closings Hello! to Fire & Hops Taphouse in Wyndhurst Hello! to Rustic View Home and Gardens on Waterlick Road (formerly Gary’s Garden Center) Goodbye to Flowers Bakery Company on Hollins Mill Road Hello! to Dublin 3 Coffeehouse on Jefferson Street

Hello! to breakfast diner The Barking Dog, expected to open downtown mid-June Hello! to The Provincial Atelier, an artist workspace and photography studio on Timberlake Road Hello! to The Leaf Creative Salads in Cornerstone

UPFRO NT

[ PERSON

M AY/J U N E

OF INTEREST

]

Tyler Stephens TITLE/OCCUPATION:

Wildlife, Nature, & Adventure Photographer/ Biology Major at Lynchburg College

AGE: 20 When did you first become interested in photography? Well, it just happened. Last March (so it has only been about a year) I was messing around with my phone camera and little Sony digital camera when I went outside or on hikes and posted some photos to Instagram. I received positive feedback, which is what spurred me to continue. That summer (2016) I created an Instagram account (@tylerstephens_photography) and then received my Canon camera for my birthday. I was published in Suffolk Living not long after.

Are you self-taught or have you received any formal training? I’m mostly self-taught. I did take a photography class to hone my skills when I came back from summer break.

Why nature? What inspires you to focus on the outdoors? There is this feeling (I cannot explain) about being outside, being able to explore, experiencing wildlife, and being adventurous. I would like to hike everyday if I could.

We loved Tyler’s view of Apple Orchard Falls, featured as our Perspectives photo on page 21. Follow his photography on Instagram @tylerstephens_photography

Describe one of the craziest things you have ever done to get that “perfect” shot. I believe it is a tie between getting within 20 feet of a skunk and other animals or running along the edge of a cliff to then pose before my camera timer released.

What’s next for you in your photography journey? Hopefully I can save up for a trip to Colorado that I am planning for the summer of 2018. But for now, there is a whole lot of Virginia I haven’t seen.

W W W. LY N C H B U R G L I V I N G . C O M

UPFRO NT

Behind the Cover

LYNCHBURG’S PREMIER LIFESTYLE & ENTERTAINMENT MAGAZINE

MAY/JUNE 2017

he Lynchburg Living team decided to try something new for this issue’s cover—an illustration to incorporate the city and the magazine’s “food” theme.

Joseph Kulits, a senior studio art major at Liberty University, was

recommended to the magazine by his professor. (Believe it or not, he was originally a pre-dentistry major.) Editor Shelley Basinger and Art Director Chris Meligonis asked him to submit a few ideas for a food-themed cover incorporating the Lynchburg area, and after reviewing his sketches, they decided Joseph was a great fit. The three chose to move forward with one of his ideas—the Hill City skyline transformed into food and beverage items. Before diving into the final piece, Joseph researched the city and studied maps/photos. “I could easily see how the various building shapes could be constructed with different foods. The fountain in the river I saw could be really fun as a lemonade fountain, and the trees could be made out of lettuce leaves,” said Joseph. He even reflected back to his childhood for some guidance. “One artist whose art was very influential to me was Ron Barrett, who illustrated the children’s book Pickles to Pittsburgh— a book in the series with Cloudy with Chance of Meatballs. I used to enjoy reading it as a kid,” said Joseph. “His crisp, clean-line work and soft color, along with the food theme, was a big inspiration to me as I worked on my piece.” After about 40 hours working on the final product (and lots of tweaks, changes and additions through the guidance of Chris), Joseph showed the Lynchburg Living team his work. Needless to say, they were thrilled with the result. He met Shelley in person to hand over the artwork, and she mailed it to the VistaGraphics home office in Virginia Beach so it could be professionally photographed for the cover. “I got the chance to learn more about Lynchburg and gain a greater appreciation for the city in which I live. I'm grateful for the opportunity to represent it in my artwork,” said Joseph. Joseph would love your feedback. You can email him at josephakulits@gmail.com. 24

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us elicio ost D ar The Mof the Ye Issue + Guide to Summer Fun | BedFord LandinGS at Smith mountain Lake a FuLFiLLinG BreakFaSt at Common GroundS CaFé | new downtown LoFtS

UPFRO NT

Liberty Godparent Celebrations by m a t e r n i t y

h o m e

Liberty Godparent m a t e r n i t y

h o m e

Family Life Services Family Life Services a d o p t i o n

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Call Today Photo by AmAndA mArtin

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LYNCHBURG LIVING

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We’ll Come To You!

Weddings • Corporate Fundraisers • Graduation

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UPFRO NT

Meet

Walker!

Lynchburg Living's Cutest Baby 10-month-old Walker wakes up smiling and is

very laid back, according to his parents Erin and Charles. He enjoys swimming, going out to eat with his family (especially buffets), and travelingâ&#x20AC;&#x201D;he has flown to Wisconsin twice already!

Thank you to all who voted in our first cutest baby contestâ&#x20AC;&#x201D;we look forward to doing it again in 2018! To see this year's top 10 cutest babies, please visit www.LynchburgLiving.com. Next, we are looking for Lynchburg's cutest pet.

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ARTIST PROFILE

ARTIST

PROFIL E

Kathy Muehlemann OCCUPATION: Artist and Teacher (Randolph College) | AGE: 67

Did you notice your artistic talent early in life?

What was your career like in New York City?

No, I did not realize I would grow up to be an artist. But a quote by the Swedish filmmaker Ingmar Bergman described my experience. “All of us collect fortunes when we are children. A fortune of colors, of lights, and darkness, of movement, of tensions. Some of us have the fantastic chance to go back to his fortune when grown up.” Without the knowledge that I was becoming an artist, I spent my childhood up in trees, lost in daydreams, books and being with animals. On weekends, my family either went to the St. Louis Zoo or to the art museum. Looking at art and animals is a wonderful way to become an artist.

My husband and I lived in a loft in downtown Manhattan. It was a time when it was illegal to live in lofts. But the city knew that the development artists were making of rough neighborhoods was good for the city. So they looked the other way. I was fortunate to have five New York galleries represent my work in the 20 years I lived there. Between sales of work, grants and awards and occasional teaching, we were able to live and work in the city. Days spent in the studio and nights, when not at home, spent with other artists either at exhibition openings, meals at each other’s studios or bars. The camaraderie of other artists and the conversations helped clear the cobwebs that isolated work in the studio can weave. Weekends were often spent going to museums and galleries to see art. This life as an artist in New York formed me intensely, to the point where I knew I could always be an artist wherever I lived. It sustains me even now.

After your childhood, what was your educational path? I received a Bachelor of Professional Studies from State University of New York. This program of study gave me a studio in Manhattan’s Westbeth Studios where regular visiting artists would see my work and speak to me about it. I was also apprenticed to the abstract expressionist painter, Milton Resnick. New York City was my most real, most intense, most beloved and most germane education. To be in a city full of art and artists and to have the chance to see art and talk about it on the highest levels made me realize that I was an artist. It set the bar high and the challenge was exhilarating. I have felt nowhere as much at home as an artist as when I lived in New York. I was born in Austin, Texas. I was born an artist in New York City.

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Tell us about the year you spent in Rome. Both my husband and I were awarded the Rome Prize—Jim in 1981-82 and me in 1987-88 so we lived for two years in Rome at the American Academy. What an incredible experience. Living in a villa on one of Rome’s seven hills, the Janiculum, with other fellow artists and scholars. Those two years were filled with travel, conversations, studio work and freedom to spend days in pursuit of art. I often felt like Alice in Wonderland.

ARTIST PROFILE One day, wandering in the medieval section of Rome, an art historian got a key from a shoe cobbler. We crossed the lane and when she unlocked a small, non-descript door we were looking at the edge of a giant sundial the size of a football field. It was covered by a foot of water and made of marble inlaid with bronze Greek inscriptions. The sundial’s gnomon was an Egyptian obelisk that now stands before the Italian parliament. Another day an archaeologist drove a few of us out to a Roman suburb. He lifted a manhole cover, stuck a ladder in it and when we climbed down we were looking at a vast catacomb. So vast, we were warned not to set off exploring it. I never knew what adventure a day was going to hold.

Muehlemann teaches studio art and Japanese woodcutting courses at Randolph College. In this photo, she is wearing a silk Chinese jacket and says she practiced Tai Chi for 13 years.

You later decided to switch gears into higher education. Why did you choose to pursue a career at Randolph Macon Woman’s College in 1994? The people I met on campus when I came for an interview embodied a serious and intriguing idea of education. The idea that the arts played such a significant role in education was important to me. The fact that the college had an annual exhibition of contemporary art at the Maier Museum of Art was extraordinary. And with its program for bringing artists and scholars to campus, I knew I could contribute to this endeavor of exposing students to the world of art. The collection of art at the museum assured me that I would still have a chance to stand before art. The painter Paul Cezanne said that the only proper place to speak about art is standing in front of it. So the exchange with students would have that authenticity.

What do you enjoy about teaching? Being with the students. I enjoy thinking of ways to help them make their art. I enjoy sharing the art I love with them. I love the fresh way students look at things. I like their openness to new ideas. I hope to inspire in them a lifelong relationship to the life of the mind. I want to encourage their curiosity before their criticism. When the writer Toni Morrison was asked what she most loved about having children she answered, “They ask me for things nobody else does.” Exactly. Students enrich my life. It’s a two-way street.

How would you describe your artistic style? Metaphoric abstraction

What are your favorite mediums? Oil paint and watercolor

Tell us about your most recent exhibition in New York City. This was a big honor! My paintings were selected by the American Academy of Arts and Letters for a group exhibition in New York. The American Academy of Arts and Letters was established in 1898 to “foster, assist, and sustain an interest in literature, music, and the fine arts” and is chartered by Congress. Since the opening of the exhibition I have learned that I have been awarded a Purchase Prize, which began in 1946 to place the work of talented, living American artists in museums across the country. Two of my paintings have been purchased by the Academy. These paintings will be on exhibit during the awards and induction ceremony in May and will remain on exhibit through June. And after that, they will be given to museums.

Are there any pieces you have created in your career that you would say are your “favorite”? It is like having children. You love them all in different ways. But there are certain paintings I call breeders because that is just what they do. Other paintings come directly from them. Ideas seem to just fall off of them and onto the next canvas.

What are you inspired by? Art and artists, books, music, nature, and animals.

What role does art play in a community? Or, what role should it play? It reminds us of our commonality. Art is a reflection of us and also a world unto itself. It invites an open mind. It offers a place for rest and contemplation. Art reminds us that we are not alone. What we feel has been felt before, by someone else and evidenced in a book, a piece of music, a work of art. Art can take you by the hand and say “I know, I understand. Come with me.”

What’s next for you in your journey? Setting my life as an artist determines everything. Next is to attend the award ceremony and exhibition of my work at the American Academy of Arts and Letters in New York. (Note: The Academy’s Ceremonial Exhibition is May 17-June 11.)

How can readers get in touch with you? kmuehlemann@randolphcollege.edu

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[ ART]

s musicians tune their instruments on stage, a palpable excitement grows among the audience. The lights dim. The performers silence their instruments. A young conductor takes the platform and raises his baton over the sound of hushed anticipation. With a swift stroke of that baton, Dr. Christopher Swanson leads the Lynchburg Symphony Orchestra into its 35th year with a bang. >>

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ART

PRACTICE MAKES PERFECT—Ahead of their performance March 25 with Richmond Ballet II, the LSO held numerous practice sessions at Court Street United Methodist Church.

LSO is a Hill City tradition. Founded in 1983, the symphony was established with a vision of cultivating musicianship through

work in Lynchburg. They are Lynchburg’s private music teachers,

performance of timeless works. Today, the orchestra is blending

working and retired school teachers, and local band and orchestra

old with new, staying true to its roots and its core mission while

directors. Several members have been with the LSO since its

innovating for the future.

inception 35 years ago. As positions open up from year to year,

IN THE BEGINNING LSO came from humble beginnings, starting as a small orchestra under the umbrella of the Fine Arts Center. The musicians enjoyed the ensemble and believed it could grow into something more. With a spirit of innovation—and a desire to expand the symphony—the group ventured out to become its own entity.

“We decided to head out on our own and form the Lynchburg Symphony Orchestra,” said Bruce Habitzruther, who served as Conductor and Music Director in 1983. “We put together a cracker jack board and received great financial support from the community.”

The LSO is comprised of 50 musicians who primarily live and

the group eagerly welcomes young musicians into the orchestra. The result is a thriving ensemble of talented musicians that make up the heart and soul of the symphony. “One of my favorite memories was performing at Lynchburg City Stadium for one of our annual ‘Pops’ concerts. Over 4,000 guests attended, and one of the Lynchburg Hillcats players in attendance commented that he wished the baseball team could draw a crowd this size,” Habitzruther chuckled. “It was an honor conducting the dedicated musicians throughout the years,” Habitzruther said. He served as Conductor and Music Director at LSO for 30 years, until he retired in 2014, in order to fully devote himself to the Lynchburg Symphony Youth

In the earliest days, LSO performed one concert per season at

Orchestra and

the Fine Arts Center. Gradually, they expanded to five concerts per

Junior Strings,

season. “We had at least one major soloist—many of national stature—

which he and

perform with us each year,” said Habitzruther. “We also had an annual

his wife, Ellen,

‘Pops’ concert that was funded by two special donors for 16 years.”

founded in 2001.

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The LSO’s premiere concert was held on Oct. 30, 1983. (Left: program from event. Right: Gov. Charles Robb sent his well wishes.)

ART

RISING TO THE OCCASION During the summer of 2014, a young music professor from Longwood University joined the LSO board. Dr. Christopher

Dr. Christopher Swanson is a professor of Voice, Diction for Singers and Opera Workshop at Longwood University. He has performed throughout North America and Europe.

Swanson quickly fell in love with the organization and assumed the role of Conductor and Artistic Director. He came with a vision of collaboration and revitalization that helps find a balance between preserving the symphony’s past and looking out for its future.

“I have always drawn my inspiration from collaboration,” said Swanson. “I enjoy the process of getting to know another person or another organization and letting them get to know me and the orchestra. I also love to find out how other people feel about music.” Over the past two seasons, Swanson has dedicated himself to enhancing the symphony through collaboration with other arts organizations, universities and individuals. One of the first collaborative projects he led was with students at T.C. Miller Elementary School for Innovation. “We asked the kids to listen to music that we were going to perform and create art based on what they heard,” recalled Swanson. “During the concert we projected giant images of their art above the orchestra as we performed. I will never hear Pictures at an Exhibition the same way again!” At its core, the LSO has a goal of serving the Lynchburg community. The symphony accomplishes that goal by providing high quality orchestral music in a series of live concerts. With a new generation comes new opportunities, and Swanson has a plan to make the symphony even more relatable for audiences both young and old. “Some people feel like if they don’t know anything about classical music, >>

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ART

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ART

VETERANS AND NEWCOMERS—There are usually about 50 players in an LSO concert. Several musicians have played every concert since the LSO started; the youngest players are college students.

they shouldn’t come to a concert,” notes Swanson. “Nothing could be further from the truth. The fact is that one doesn’t need to be educated in music to appreciate good music. One only needs an open mind and perhaps a little sense of adventure.” Adventure is definitely in the repertoire this season. LSO is creating programs that audiences will love. Families will hear music that they recognize, and they may also hear something new along the way.

“We have a spectacular season planned for our 35th year,” said Swanson. “We will be celebrating music from the cinema and pairing it with great classical masterpieces of the symphonic repertoire. Some musical highlights that I am really excited about are Gershwin’s ‘Rhapsody in Blue,’ ‘Fantastic Symphony’ by Hector Berlioz, and music from ‘Phantom of the Opera’ and from ‘Star Wars.’” Collaboration is vitally important to Swanson. It allows him to tap into local talent and to expose the symphony to an even broader audience. But that’s not the only reason that collaboration is so significant to him. “The biggest reason is simply this: I love to make music with other people,” said Swanson. >> W W W. LY N C H B U R G L I V I N G . C O M

ART

COMMUNITY IMPACT— Over the years, the LSO has performed over 200 concerts and has provided annual educational concerts to over 10,000 children at local schools and community centers.

Edwards is also looking forward to LSO Night at the Lynchburg Hillcats on July 16. “Our Maestro, Dr. Christopher Swanson, will sing the National Anthem accompanied by LSO brass players, and he will throw out the first pitch.” In the coming years, LSO is looking forward to performing in a spectacular restored venue downtown. When the renovation of the Academy Center of the Arts Historic Theatre is completed in late 2018, the LSO is planning to come home to the Academy, performing in the majestic, historic venue for many seasons to come. “For me, there is no greater joy than to bring a large group of people together to explore a great work of art. In this, we not only learn about the music itself but we learn about each other and ourselves.

region for years to come.

So, whether we are working with a group of opera singers, or ballet dancers, or a children’s choir, we will all gain from making music together. With that, the community wins every time.”

A MAJOR SCALE FOR THE FUTURE LSO’s 35th year officially begins on June 10, 2017 when they’ll perform an outdoor concert at Riverfront Park that will feature American music, patriotic medleys, a hip hop symphony, and a fireworks display.

“We are very excited about the American Music Concert on June 10, hosted by the Academy Center of the Arts,” said Linda Edwards, who serves as the President of the Board of Directors for LSO. “BWXT is our generous sponsor, making the event free to the public!” 36

With a strong focus on collaboration and exciting opportunities ahead, the LSO has a strategic plan to ensure they are a fixture in the

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“Orchestras in the United States have gone through major changes, particularly in the past 5 years,” Edwards explained. “Our Board of Directors has encouraged a diversity in the orchestra’s sound and audience appeal. We believe that a symphony orchestra has to prove its value each and every day to the community that supports it. This is a challenge we take seriously.” LSO has accepted the challenge and risen to the occasion. Today, the symphony is an integral part of the dynamic arts scene in Central Virginia. Lynchburg is proud of the LSO and—with a rich history of 35 years of music—this is just the beginning.

ART

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[ HOME]

Gotta Get Up

To Get Downtown: LYNCHBURGâ&#x20AC;&#x2122;S NEWEST LOFTS BY CHARLOTTE FARLEY

ith a greater interest in downtown

While there are more than 10 loft-style properties

revitalization, historic preservation

already downtown, prospective residents have even

and simple living, the demand for

more options for loft living with the addition of four

loft living is on the rise. Lofts establish a sense of

new properties. Many of these historic properties

community and their locations provide convenience

come equipped with similar amenities, such as in-

to work (whether you work in the city or need to

unit washers and dryers, stainless steel appliances,

simply hop on 501), as well as being within walking

parking and updated heating and air systems, yet

distance from shopping, dining out and recreation.

each suggests its own story and sense of style. >>

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DOWNTOWN DEAL— Tenants at Factory 88 enjoy the aesthetic perks of loft-style living, such as exposed wood and brick, at an affordable price tag ($650-$875 per month). Photos by RJ Goodwin.

FACTORY 88 Located on 12th Street, Factory 88 provides 23 one-bedroom apartments in what used to be the Ford & Winfree Tobacco Factory. The design highlights the property’s history using sliding barn-style reclaimed doors, kitchen islands with pallet fronts, and exposed bricks, beams, and pipes. A walking bridge leads to a parking lot, yet the on-site bike storage encourages renters to grab their bikes and explore the neighborhood. A favorite resident feature is the community deck that promotes socializing. The location is ideal for someone who wants to be in the heart of it all, only requires one bedroom, and doesn’t mind a small living area as units are under 700 square feet.

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PIEDMONT FLOUR MILL The Piedmont Flour Mill’s location on Jefferson Street grants residents with easy access to recreation and restaurants while maintaining a sense of peace and quiet. It wasn’t always so peaceful, however: “locals brought their grain here to grind for flour and to trade along the James River—the flour made here actually fed the Confederate soldiers!” said leasing agent Trish Lightner. (The flour mill discontinued its operations in 1987.) Found objects are in full display from the framed flour sack in the lobby to the grinders, sifters and other artifacts on display throughout the interior. The fifth-floor units contain spiraled staircases and top-of-the-world views.

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BRIGHT AND AIRYâ&#x20AC;&#x201D; Large windows let a lot of natural light into this Piedmont Flour Mill loft. Instead of leaving the brick walls exposed, they were painted white. Photos by Tera Janelle.

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MAKING HISTORY—Piedmont Flour Mill developers embraced the building’s past by incorporating found objects, such as grinders, into the design of the lofts. They also display framed flour sacks in the lobby (top left). Photos by Tera Janelle.

Unique to this property are the one-bedroom units that feature original wooden walls, which creates a log cabin feeling right in the middle of Lynchburg. These were the old silos: “in place of windows, they had these wooden slats so the grain could breathe and stay fresh and not mold,” Lightner explained. “You need to really like a log cabin effect to enjoy the aesthetic in these rooms.” The owners expect to convert a set of silos in back into apartments soon. Lightner believes that this is “going to put Lynchburg on the map since they’re going to create the units in a way that’s never been done before.” With one- and two-bedrooms units ranging from $700 to $2,000, the property opened in the fall of 2016. More than half of the units leased within the first two months; tenants range from med school students to mature adults.

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UNIQUE FLOOR PLAN—Although still under construction at the time of this photo shoot, you can see how developers are incorporating a staircase into the floor plan in one of the five Wills-Camp lofts. Photos by RJ Goodwin.

WILLS-CAMP The original building was constructed in 1880, but the Wills-Camp Lofts are the newest addition to Lynchburg loft living. Located between Bowen Jewelry and Baby Bees at 819 Main Street, the building offers five exclusive lofts in addition to commercial space. “We really wanted something different than what was already available,” explains owner James LaPrade. After completing in-depth research, designer Dale Davis developed the idea of five thematic rentals. From a staircase leading to a study in the Professor’s loft to the original mercantile shelves that serve as an entertainment center, Davis chose specific design details (as well as appropriate lighting features and hardware) for each individual unit. Davis and LaPrade also concluded that they wanted the Wills-Camp lofts to offer large, walk-in closets and as much natural light as possible. In the past, the building housed commercial businesses, primarily of the retail variety: generations of merchants sold stoves, tin ware, equine equipment, shoes and clothing here at one point or another. In keeping with the building’s history, LaPrade is building a mock storefront complete with an original cash register and other artifacts he found in the building. He also elected to fashion a wet bar from the old elevator shaft in the Executive’s loft. Amenities include water, sewer, and an assigned parking space. A one-bedroom, one-bath unit starts at $950 with the executive loft (featuring its own private patio) going up to $2,500. “It’s a wonderful opportunity for a retired couple who wants to downsize,” said LaPrade.

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A BREATH OF FRESH AIR— Enjoy the outdoors at Gish Flats either while grilling out in the courtyard (above) or relaxing on the rooftop patio (top right). Photos by Tera Janelle.

GISH FLATS On the corner of Fifth and Court streets, loft lovers will find Gish Flats, where prospective tenants choose between living in a renovated industrial space or a brand new building. The historical building served as the R.E. Gish Tobacco Factory in 1883, which produced tobacco snuff. In 1920, it became Lynchburg Hosiery Mill #2, which held the distinction of having the first contract with the U.S. military and fashioned socks for the Army, Navy and Marine corps. Today, old knitting machines for hosiery display prominently in the large lobby. The 66 units opened in the fall of 2016 with price points starting at $900. The rent payment includes free cable, internet, parking, trash, water and sewer services. Gish Flats presents a plethora of amenities to its residents, including complimentary shared bicycles, charcoal grills, and patio tables with sunny yellow umbrellas in the courtyard. There’s also a kitchenette adjacent to the common area to make prepping for outdoor entertaining a snap and an on-site fitness center. Units come with a coat closet and a pantry as well as a separate laundry closet; all units come with built-in Bluetooth audio systems and in-wall speakers. “This is all a very thoughtful use of space,” says Dee Beck, leasing agent for the property The panoramic views from the rooftop patio are unbeatable: look one way to see a city line and church steeples and simply turn your head to gaze upon the James. A vibrant arts and cultural scene juxtaposed against a rushing river and blue mountain ridges, all with a sense of history continuing yet renewing—that’s not just the view from the rooftop, that’s life in downtown Lynchburg.

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9 WAYS TO TELL IF LOFT LIVING COULD BE FOR YOU 1. You want to be able to walk or bike everywhere. Loft living means living in a city with quick access to shops, dining and entertainment, so while you don’t need to get rid of your car, you also won’t need it just to go up a block or two. 2. You hate yardwork. No yard, no yard to work in! 3. You appreciate history and architecture. If you love the character of older homes and buildings and despise all things cookie-cutter, a loft could be for you. 4. You adore an open floor plan. A loft, by nature, has an open floor plan and high or vaulted ceilings.

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5. You don’t need many bedrooms. Even though some lofts are larger than single-family homes, most only come with one or two bedrooms. 6. You enjoy the aesthetic of exposed brick and ductwork. Don’t think chintz or French country when it comes to lofts; think more along the lines of industrial, steampunk or rugged in terms of style. 7. You desire a sense of neighborhood and community. Loft living means sharing bike racks, grills and outdoor spaces, as well as living in the heart of the hustle and bustle—you can’t help but get plugged into the area when you live this way.

8. You’re on board with Marie Kondo and her method. You try to keep only possessions that are useful, beautiful or spark joy, and don’t need a storage unit for keeping the rest. Storage is usually at a minimum in these kinds of properties. 9. You always wanted to live in a city. Maybe you’ve always dreamed of living in a chic Parisian apartment, but you have ties to this area (or you don’t speak French). Satisfy your steampunk self or your inner sophisticate and get downtown.

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LOCAL PROGRAMS AIM TO CUT CHILD DROWNING STATISTICS BY DREW MENARD

very day in the United States three children die from drowning. For 5 to 14 year olds, drowning is the secondleading cause of death. While water recreation is a staple of summer fun, it is also important to keep the cold, hard facts in mind, remaining vigilant as good parents and neighbors in our communities as we lounge around pools, beaches and boats. Because shocking as it may seem, the reality is that 60 percent of drownings occur under adult supervision and 10 percent of victims drown within 10 feet of safety.

[ ART]

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REACHING OUT— The YMCA’s Lynchburg Swim Initiative, now using the Safety Around Water curriculum, helps second graders learn how to swim in eight one-hour lessons.

As the last full month

swim lessons and water safety,” Gravette said. “It centers around a few

that May is National Water

key skills. [For example], a lot of this program focuses on floating.”

Safety Month, serving

floating to conserve energy (swim-float-swim), or to reach the edge

the waves of cooling-off

quickly if they fall into a pool (jump-push-turn and grab), as well

activities to come.

as exiting techniques, how to throw lifelines to others (reach-assist)

the risks of drownings by increasing awareness and offering training to those who need it the most.

Simple as it may be, the number one method for drowning prevention, according to the Virginia Department of Health, is teaching people how to swim. Josh Gravette, Association Aquatics Director for YMCA of Central Virginia, explained that although the Y has been teaching people to swim for more than 100 years, it recently restructured its curriculum to be simpler and more heavily focused on life-saving skills. The program is called SAW—Safety Around Water.

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SAW trains beginners to be able to alternate swimming and

as a gateway, of sorts, to

In our community, organizations are actively working to minimize

“It is basically a simpler, more systematic approach to teaching

before summer, it is fitting

and, by the end, ensures they can swim at least 15 yards. Statistically, drownings disproportionately affect minorities. Socioeconomic status (a high percentage of minority children live in poverty—38 percent of Latino children six and under and almost 46 percent of black children in the same age range, according to The State of Working America) tends to correlate with access to pools, as well as the likelihood that one’s parents can swim. The area YMCA is actively working to break this cycle through its Lynchburg Swim Initiative.

“This is definitely a great program, making a big impact in the community,” Gravette said. >>

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BO DY Second graders who are on free or reduced lunch are picked up from school free of charge for eight one-hour swim lessons (using the SAW curriculum). They also are given a snack and a ride

that gives them a sense of structure and helps them build that confidence, doing something they have never done.” Over the summer, any children in Lynchburg’s Summer

to their home. After completing the program, the

Learning Loss program will be given SAW

children and their families are given a free

swim lessons twice a week, in addition to

three-month membership to the Y.

mathematics and reading education,

In each group, Gravette said,

two meals and other activities.

there are usually only a few who already know how to swim and that for many it is their first time in a pool. “I can’t tell you how many kids have completed the lessons and said, ‘I’m going to teach my dad (or) mom how to swim,’” he said. “This allows the parents to see what their children have accomplished and the children to continue working on their skills.

This will give another 200 students an opportunity to

“

I can’t tell you how many kids have completed the lessons and said, ‘I’m going to teach my dad (or) mom how to swim,’ he said.

”

learn life-saving skills. Additionally, the local Y has received a $10,500 grant to provide free swim lessons to 175 children this summer, which will allow the organization to partner with other local clubs and nonprofits to bring children in.

A lot of these kids do not have the best home life so

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BO DY Miller Park Pool also takes steps to remove hurdles preventing children from learning about water safety. Lynchburg Parks & Recreation, which manages the pool, uses the American Red Cross for its swim curriculum, which Parks & Rec Athletics and Aquatics Director Trevor Freitas calls “the best of the best.” Children on any sort of government assistance can take lessons for half price. All summer camps affiliated with the department have a Meet the Lifeguard Day where they learn about water safety in the Miller Center auditorium before taking a swim assessment. Each child’s skill level is shared with the parents. Both the YMCA and Parks & Rec, with help from the Lynchburg Fire Department, have a Water Safety Day to educate children and parents. This includes training on how to properly secure a U.S. Coast Guard life jacket, reaching assist and more.

SUMMER IN THE CITY— Miller Park Pool is open on weekends starting May 29 and open daily from June 10 to Aug. 14. Kids ages 3-15 are $2; 16+ are $3, and a season pass is $50.

As a community resource, Freitas believes Miller Park Pool is strategically located near many areas where children might not otherwise have access to a pool. >>

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PASSING DOWN THEIR SKILLS— Many of the Miller Park lifeguards learned to swim at the pool when they were children.

One lifeguard at Miller Park Pool was once a child who could not swim. He now has two saves, one of which was a serious, lifethreatening situation, in the very pool in which he learned to swim. Gravette strongly recommends that pools conduct swim testing. As a parting piece of advice, he reiterated that 60 percent of child drownings occur under adult supervision, and noted that awareness is a key component to water safety. He says it can be easy for parents to get distracted— especially by their smartphones. And wants parents to know “I believe Miller Park Pool is an awesome resource for everyone in the community in the summer,” Freitas said. The pool also goes above and beyond in its water safety, ensuring it has the best lifeguards possible. They spend two hours each Saturday practicing a skill, working on team building and fitness, and swimming 200-300 meters. Freitas noted that many of the lifeguards learned to swim at the pool and are now able to serve as role models to their peers. There is even a junior lifeguards program to train children interested who are not old enough (age 15) to become a lifeguard yet.

“A number of lifeguards who used to be kids that just came to the pool have now developed relationships and skills and are now earning money and are able to be positive influences on kids in similar situations that they were in,” Freitas said.

that even children who can swim can be injured or be at risk of drowning.

“Anything can happen in the water.” For more information on local water safety programming, visit: • YMCACVA.org • LynchburgParksAndRec.com/Miller-Park-Pool

Water Safety Supervision Tips Most of the Water Safety Tips by National Water Safety Month emphasize supervision, including: • Never assume someone else is watching a child in a pool area. • Don’t rely on swimming lessons, life preservers, or other equipment to make a child “water safe.” • Maintain constant visual contact with children in a pool or pool area. If a child is missing, check the pool first; seconds count in preventing death or disability. • Don’t think you’ll hear a child who’s in trouble in the water; child drowning is a silent death, with no splashing to alert anyone that the child is in trouble. Find more tips at NationalWaterSafetyMonth.org.

W W W. LY N C H B U R G L I V I N G . C O M

GUIDE TO SUM MER FU N

Looking for something new to try with your family when school lets out? We have six ideas for you in our 1st Annual Guide to Summer Fun! >>

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MEANINGFUL Family mealtime is when everyone at home sits down and enjoys a meal together. This can be at breakfast, lunch, and/or dinner. It has been shown that families who eat together are healthier and happier.

Here are some tips to make your mealtime mean more: KEEP IT REAL Not every meal needs be a masterpiece - a meal can be simple recipes such as grilled cheese, apple slices, and tomato soup. CONVERSATION AROUND THE TABLE Conversations during the meal provide opportunities for the family to bond, plan, connect, and learn from one another. Stash away all electronics, and focus on one another.

Bicycle Rentals are first come, first serve, $12/hr. We have recreational bikes that are comfortable for the bicycle trail and now offer “fat tire” bikes for an extra fun factor. We have trailers for children as well so the whole family can have fun.

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GET EVERYONE INVOLVED Meal planning can be exhausting, especially if you have a picky eater. When you include your kids in meal planning you will give them a sense of accomplishment and pride. For more information on healthy eating habits, check out nutrition coaching at the YMCA of Central Virginia. www.ymcacva.org • 434.847. 5597 • 434.582.1900

Several Key Advertising Opportunities in the Upcoming July/August Issue Outside Family Activities and Summer Fun Issue

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Bring your family, friends, and a blanket or chair and join Lynchburg Parks & Recreation and MedExpress Urgent Care for Movies in the Park this

The YMCA of Central Virginia enriches the summer months with a range of activities and plenty of time for friendships and adventure! Youth and adults can enhance

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their summertime fun with camp, family activities, senior

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SENI OR SERVICES

Enjoy Exercise LOCAL RETIREMENT CENTERS MAKE FITNESS FUN BY MEGAN L. HORST

taying active can be challenging for many seniors, but it doesn’t have to be a dreaded activity. Retirement facilities in Lynchburg—Westminster Canterbury, The Williams Home

and The Summit—are always striving to find ways to keep their residents engaged and excited about health and fitness. >>

W W W. LY N C H B U R G L I V I N G . C O M

SENI OR SERVICES

OPTIONS FOR EVERYONE—Westminster Canterbury’s heated pool (above), nature trail (right) and walking groups (bottom) are very popular with residents.

WESTMINSTER CANTERBURY When it comes to fitness, Westminster Canterbury, located on VES Road, offers something for everyone to enjoy. “We have a heated saltwater pool and a spa,” said Denise Watts, wellness coordinator. They also currently offer 25 fitness classes per week including Chair Yoga, HydroFit, Tai Chi for Health, Strong & Centered, Balance from Head to Toe, Movement Matters and many others. “Our class schedule includes both land classes and pool classes,” said Watts. “We have a broad variety to try to meet everyone’s needs.” Additionally, they offer several unique fitness options such as volleyball, pool volleyball and a walking club. “We have three walks a month. We do one campus walk a month, and we also do a local trail walk a month, and an away walk,” said Watts. After the away walk, participants enjoy stopping somewhere for lunch before returning home. “We also have our own nature trail here on campus, so we encourage them to use that on their own as well,” she said. Residents are also encouraged to participate in local community walks such as the Walk to End Alzheimer’s and the Out of Darkness Walk for mental health awareness. This year Westminster Canterbury plans to host a “mind and body” week where they will focus on health and bring in experts from the community. “[Staying active] keeps [seniors] healthier longer, keeps them moving, and keeps them going longer,” Watts said. “It helps their health in every way.” As Debbie Callahan, vice president of marketing and development, explains, their fitness programs give residents a sense of comradery. “We have classes of over 25 people at a time doing aerobics three times a week,” Callahan said. “They encourage one another, and that is so positive. Whether they can do all the repetitions or not is irrelevant, it’s the fact that they are there, they are participating.” 68

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THE WILLIAMS HOME The Williams Home, located on Langhorne Road, provides independent and assisted living services for women. Their facility is equipped with an exercise room containing a variety of equipment; residents are taught how to use everything properly in order to prevent injury. And since it is open 24 hours a day, this gives the women an opportunity to exercise whenever they desire. Aside from the exercise room, residents are encouraged to stay active in other ways as well. “Ladies are encouraged to participate in the weekly exercise classes,” said Sheila Peters, marketing representative. Because as she explains, staying motivated to keep active can be challenging, especially when you live alone. “Participating in a group exercise class is a social as well as a physical activity,” Peters said. Twice a week, exercise classes are offered by a trained instructor. During the cold winter months, the women are still encouraged to keep active. >>

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Physical therapists can help If you have problems with your balance, physical therapists can help identify the causes and design a personalized treatment program to address your specific needs, including exercises you can do at home. Your physical therapist will help you reduce your fear and risk of falling by improving your balance and mobility. A therapist will work with you to build your strength, improve your movement, flexibility, posture and increase your activity levels.

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Most of us take balance for granted. We don’t spend a lot of time thinking about it. But as we age, our balance isn’t what it once was, putting us at risk of falling or even losing our independence. In fact, 75 percent of Americans age 70 and older are diagnosed with having “abnormal” balance, and balance problems increase by almost 30 percent when we’re in our 80s.*

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SENI OR SERVICES

PRESENTS THE

4th Annual

engaged IN LIFE

We’re just getting started! With enhanced services and amenities, expanded walking

Lynchburg Living magazine is pleased to present the 4th annual Giving Back Awards, honoring Lynchburg’s outstanding nonprofit organizations.

trails, new lakeside garden homes and diverse opportunities for enjoyment, The Summit Life Plan community makes getting the most out of life easy! Fill your day and evening with a variety of activities on and off campus, or sit back and relax in your new home...the choice is yours.

Call today to plan your visit: 434.582.1500 1400 Enterprise Drive / Lynchburg, VA 24502 SummitLynchburg.com

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The 4th annual Giving Back Awards aims to honor the often unrecognized groups living among us who transform our communities by enriching the lives of others. The winners—as determined by reader votes—will be revealed at a special awards reception and featured in our November/December 2017 issue.

To nominate your favorite nonprofit, visit LynchburgLiving.com starting June 1, 2017.

LL_GIVING BACK 1_2PAGE AD.indd 1

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SENI OR SERVICES

“The Home’s hallways are equipped with hand rails, which makes it conducive for ladies to walk especially during inclement weather,” Peters said. “The Home provides at least 14 hours of weekly activities including outings. Many of the daily activities are offered in various locations in The Home which promotes walking.” They believe it is important for seniors to stay active because physical activity helps with digestion, sleep, weight control and mental alertness. “The Williams Home, Inc. lovingly encourages the ladies to keep moving and remain active not only for their physical well-being, but also for their mental well-being,” Peters said.

THE SUMMIT The Summit, resting on 143 acres in Wyndhurst, provides a variety of fitness activities for its residents. Enjoy one of their walking trails, be adventurous and take a canoe out on the lake, or dance in a Zumba class. Regardless of what residents choose, staying active is encouraged.

“We have a wonderful campus with walking trails,” said Brenda Dixon, marketing director. “We actually just recently completed our walk around the lake.” The “Summit Lake Walk” is nearly a mile long and circles around the lake with “paved walkways and natural walking paths,” according to Dixon. Since The Summit has a partnership with the Jamerson YMCA, located within walking distance from the retirement community, they do not have a need for a large exercise facility. However, they still have a small fitness center on campus that has equipment such as treadmills, NuSteps, free weights and stationary bikes. “We also offer a lot of fitness classes,” Dixon said. Some of their classes include Zumba, chair exercises, Tai Chi and yoga. “There’s a pretty good range of opportunities for group fitness,” Dixon said. Some of the classes offered can be modified to meet the resident’s individual needs. “We definitely know it’s important for seniors to keep moving,” she said. In the spring, they are excited to be starting a walking group. Residents will set walking goals and can reach them by walking both inside and outside. “Here at The Summit we offer something for everyone throughout all levels of care. The beautiful campus, the walking trails and a lot of outdoor opportunities including gardening, are all in addition to the group fitness programs,” Dixon said.

THE LAKE LIFE—One big draw to The Summit is the lake behind the facility. Residents can take a canoe out on the water or enjoy the “Summit Lake Walk” which includes paved walkways and natural paths.

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MED IC AL HIGHLIGHT

ccording to the American Optometric Association’s Optometric Clinical Practice Guideline, vision disorders are the fourth most common disability in the United States and the most prevalent handicapping condition during childhood. Unfortunately, the report also indicates that only 31 percent of children ages six to 16 are likely to have had a comprehensive vision examination within the past year, and only 14 percent of children under the age of six have ever had a vision examination. As such, many children may be struggling with vision issues unbeknownst to their parents. Luckily, there are common warning signs that likely indicate vision impairment. “Warning signs include headaches, squinting, difficulty concentrating, blurry vision, an eye that turns in or out, and difficulty paying attention or keeping up in school,” says Gail Ganser, MD, Pediatric Ophthalmologist at Piedmont Eye Center.

“Early detection is important because visual disorders can impair learning and social development,” she adds. “Also, the vision part of the brain is maturing until about age seven, and after that some conditions can no longer be treated leading to a permanent disability.” Vision screenings can detect a wide range of conditions, some of which can be corrected with glasses alone. “The most common eye disorders in children are myopia, hyperopia or astigmatism, all of which can be treated with glasses,” Dr. Ganser says. “Strabismus is abnormal turning of the eye treated by glasses or surgery. In another condition, amblyopia, vision develops poorly in one eye due to it being misaligned or having a strong need for glasses. Some children have convergence insufficiency where their eyes cannot focus inward as required for reading. Dyslexia or other reading disabilities are not uncommon.” >>

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MED IC AL HIGHLIGHT

Your child may be anxious about getting a vision screening, but Piedmont Eye Center makes the process as enjoyable as possible. “At PEC we try to make the eye exam fun,” Dr. Ganser says. “We can use symbols to check vision in a younger child, and toys and lights for other parts of the exam. Dilating drops are often used to determine if glasses are needed. Children can visit our playroom while their eyes are dilating.” If a vision screening indicates your child does need glasses, he or she may be anxious about wearing them. Dr. Ganser and the ophthalmology team of PEC do their best to ease children’s anxiety. “If a child is nervous about glasses, I ask them if they have friends who wear them,” she notes. “I explain that they are fashionable and that I'm sure they will be able to find frames in their favorite color.” Dr. Ganser says most children are accepting of glasses due to the abundance of functional and stylish choices available. “Years ago the choices for children’s eyewear were limited,” says Tabitha Diaz, Licensed Optician at McBride Blackburn Opticians. “Children’s glasses were an afterthought to many manufacturers. In recent years there are a lot of companies who have invested time and money into research and development to improve choices

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and quality for children. This makes choosing the proper frame much easier. We can provide a child with a fun, trendy frame that fits and is functional. The varieties of colors, shapes and brands make it fun for the child to choose their new glasses. Like the frames, lens materials have grown as well. There are many materials on the market now that allow the lenses to be thin and lightweight, but still safe for children.” According to Diaz, the most popular brands of children’s glasses available at McBride Blackburn depend on the age of the child. “For small children, including babies and toddlers, the two most popular brands are Mira Flex and Dilli Dalli,” she says. “They come in multiple shapes and sizes and the colors are bright and fun for small children. For older children and pre-teens we sell a lot of Ray Ban, Lily Pulitzer, Izod and other fashion-forward brands.” Diaz advises parents to give their children a choice and to shop local rather than online. “My advice is to always allow the child a choice in what they are going to get,” she notes. “If they don’t love the glasses they will be less likely to wear them. Also, seek professional help. There are so many online retailers that many seem initially cheaper, but if the glasses aren’t measured and fitted properly they may be doing more harm than good. Children can be rough on glasses, that’s a given. Buying from a local optician will insure they are made correctly, and you will have a place to take them to be adjusted and repaired as needed.” Regardless of a customer’s age, the McBride Blackburn team is committed to making the glasses-purchasing experience as fun and easy as possible. “Often I have kids who try to bend their glasses just because they want to come visit our office! We currently stock over 100 frame choices just for kids, we have a dedicated area to shop and play, and we have our own finishing lab on site so our turnaround time is faster than most,” Diaz said. “Additionally, we have personally reached out to the local pediatric ophthalmologists to find out their preferences on frame choices and measurements. By working together we are able to satisfy the parent, the child, and the doctor.”

MED IC AL HIGHLIGHT

5525 Fort Ave. • Lynchburg, VA • (434) 239-3673

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June 10-17, 2017 presented by: Now in its sixth year, our very popular Lynchburg Restaurant Week is back with a new and improved mission. On the following pages, you will see fantastic menus offered by 23 local restaurants. These prix fixe menus give you a chance to savor their best dishes (appetizer, main course, dessert) while not breaking the bank.

But when you pay your bill, we hope you’ll consider gifting that savings to Meals on Wheels of Greater Lynchburg, our 2017 fundraising beneficiary. They assist the homebound community by providing a nutritious, hot lunch five days a week. We are also continuing our partnership with Academy Center of the Arts this year. Their Riverfront Park Concert Series will bring thousands of people downtown this summer. We hope you enjoy this fun, food-focused event, and be sure to let us know what you are eating on our social media pages listed at the bottom of the page! Learn more about Meals on Wheels of Greater Lynchburg at mealsonwheelslynchburg.org. Find a schedule of the Riverfront Concert Series at academycenter.org/ riverfrontparkconcertseries

2017 Participating Restaurants Benjamin’s....................... 78 Bräuburgers..................... 78 Bulls Steak House............. 79 Charleys .......................... 80 The Corner at Rivermont.. 81 Crown Sterling................. 82 The Dahlia....................... 82 The Depot Grille.............. 83

El Jefe Taqueria Garaje..... 83 Isabella’s Italian Trattoria... 84 farmbasket....................... 85 Jimmy’s on the James....... 85 Lola’s Mexican Cuisine and Cantina...... 86 Magnolia Foods................ 86 Main St. Eatery................ 87

Market at Main................ 88 Neighbor’s Place.............. 89 {RA} Bistro...................... 90 Shakers............................ 91 The Stoney Badger Tavern.91 Trio Brick Oven Eatery..... 92 The Water Dog................. 92 Waterstone Pizza.............. 92

FOR RESTAURANT HOURS AND MORE DETAILS:

www.LynchburgRestaurantWeek.com CATCH UP WITH US ON SOCIAL MEDIA: LynchburgRestaurantWeek

@LynchburgRW

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Donations Benefitting:

W W W. LY N C H B U R G L I V I N G . C O M

RESTAURANT WEEK 2017 | JUNE 10-17

14900 Forest Rd, Forest (434) 534-6077

3 for $25 Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Crab & Brie Soup Glass of House Chardonnay, Cabernet, Merlot, Pinot Noir or Moscato ‘Red Neck’ Nachos Ya’ll! House chips, slow smoked pulled pork BBQ, smoked Gouda, adobo & BBQ sauce, scallions, jalapenos & tobacco onions.

2. MAIN COURSE

Your choice of three items (one item from each category) for $15

1 . STA RT E R S Loaded Mac And Cheese With diced fresh jalapeños, red onions, applewood bacon sautéed and then infused with tillimook shredded aged cheddar, it doesn’t get any better than this! Frickle Chips Beer-battered dill pickle chips served with a side of our house-made Bräuburgers’ sauce. Jalapeño Bottle Caps Beer-battered jalapeños served with a side of our house-made Bräuburgers’ sauce.

2. MAIN COURSE Zeppelin Double Burger Two double patties totaling 7 oz of fresh Angus beef topped with fresh free toppings. Served on a fresh and toasted potato bun. Premium toppings and cheeses additional, see menu for pricing.

Fish-n-Chips Beer battered fresh catch, tavern fries, slaw, house-made tartar.

Reuben Corned Beef, sauerkraut, and provolone served on toasted marble rye with Thousand Island dressing.

BBQ Mixed Grille Slow smoked pulled pork shoulder, smoked BBQ pork chop, tavern fries & slaw.

Turkey Burger All natural anti-biotic free turkey breast served on your choice of toasted haus brioche or potato bun. Comes with your choice of cheese and fresh free toppings.

Mama Sue’s Dulce De Leche Whipped cream & caramel. Mama Sue’s Chocolate Peanut Butter Brownie Whipped cream & chocolate sauce.

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3 for $15

Pan Seared Atlantic Salmon Pineapple & fire roasted red pepper salsa, goat cheese, balsamic reduction.

3. FINISHERS

14805 Forest Road Suite 221, Forest (434) 525-2727

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3. FINISHERS New York Style Cheesecake Your choice of chocolate or raspberry sauce. German Chocolate Cake Rich and decadent. Beverage Choice Any craft beer, glass of wine, soda, or iced organic tea.

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6th Annual 1887 Graves Mill Rd, Forest (434) 385-7581

3 for $15 Your choice of three items (one item from each category) for $15 Gluten Free Options Available

1 . s ta Rt e R s soup Choice of french onion, homemade chili or soup of the day. Bulls House salad Shredded lettuce, tomato, cucumber, onions, cheese, almond slices and croutons. Chips and Chili Tortilla chips served with a cup of homemade chili for dipping.

2. Main CouRse Chicken supreme Chicken breast lightly fried, topped with mushroom supreme sauce and Swiss cheese. Served over white rice. Center Cut 6 oz. sirloin Aged and cut in house. Seasoned and grilled to perfection. Choice of side. Fried Flounder Lightly breaded and fried to a golden brown. Choice of side.

giVEawaYs! Donâ&#x20AC;&#x2122;t miss your chance to win gift cards to this yearâ&#x20AC;&#x2122;s participating restaurants via our IT List newsletter and Facebook, Twitter and Instagram!

3. FinisHeRs Wine sauce Parfait Chocolate chip ice cream with our non-alcoholic wine sauce.

presented by:

Fiesta Chocolate sundae Chocolate chip ice cream on a cinnamon coated flour tortilla. Fried ice Cream A scoop of french vanilla ice cream, rolled in a crunchy coating.

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RESTAURANT WEEK 2017 | JUNE 10-17

707 Graves Mill Road, Lynchburg (434) 237-5988

Lunch Menu 3 for $15

Dinner Menu 3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Mini Crab Dip Mini Bacon Mushroom Quesadilla Served with salsa & sour cream. Mini Chicken Finger Appetizer Creamy Potato Bacon Soup

2. MAIN COURSE One Great Chicken Dinner Grilled chicken breast topped with honey BBQ sauce, cheddar cheese and apple rings. Served with choice of two sides. Crab Cake Pan seared to perfection. Served with confetti rice and a vegetable medley. Beef Pot Roast With carrots, onions and celery. Served with garlic red skin mashed potatoes.

3. FINISHERS

1 . S TA RT E R S Harvest Side Salad Santa Fe Chicken Quesadilla Served with salsa & sour cream. Fresh Sea Scallops Pan seared to perfection with garlic bread.

2. MAIN COURSE Madagascar Filets Petite filet and chicken breast grilled to order, topped with a green peppercorn sauce. Served with confetti rice and vegetable medley. Apricot Glazed Pork Tenderloin Slow-roasted then baked. Served with garlic red skin mashed potatoes and vegetable medley. Grilled Teriyaki Salmon Accompanied by four lightly fried sweet and sour shrimp. Served with confetti rice and vegetable medley.

3. FINISHERS

Hot Fudge Brownie Delight

Warm San Francisco Apple Pie A La Mode

Fruit Crisp Served warm with vanilla ice cream.

Dreamsicle Cheesecake

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2496 Rivermont Ave, Lynchburg (434) 219-6035

2496 Rivermont Ave, Lynchburg 434-219-6035

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15 This menu is only offered at lunch.

Your choice of three items (one item from each category) for $25 This menu is only offered at dinner.

1 . S TA RT E R S Creole Deviled Eggs With shaved Edwards ham garnish. Roasted Red Pepper Soup (GF) House Salad (GF) Local spring mix with pecan bits, pecorino & balsamic vinaigrette.

1 . S TA RT E R S Pair of Duck Wings With waffle wedges & honey mustard drizzle. Trio of Creole Deviled Eggs With shaved Edwards ham garnish. Quatro of Creole Fried Oysters (GF) Served with house sauce.

2. MAIN COURSE Catfish Poâ&#x20AC;&#x2122;Boy With house-cut fries. Can be GF upon request. Pulled Pork Sandwich With cheerwine barbecue sauce, coleslaw & house-cut fries. Can be GF upon request. Organic Fried Chicken Salad Can be GF upon request.

3. FINISHERS Strawberry Shortcake Olive oil poundcake with fresh strawberries, vanilla whipped cream and basil and black pepper garnish. Pecan Pie With vanilla whipped cream. Lemon Pie With vanilla whipped cream. (GF)

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2. MAIN COURSE Creole Shrimp & Grits (GF) Chicken & Waffles 3-Day Gumbo Seasonal Simple Pasta (V)

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RESTAURANT WEEK 2017 | JUNE 10-17

6120 Fort Ave, Lynchburg (434) 239-7744

2221 Bedford Ave, Lynchburg (434) 846-0601

3 for $25

Your choice of three items (one item from each category) for $25

1 . s tA rt e r s shrimp Cocktail supreme Jumbo shrimp steamed in a spice bath and served with housemade cocktail sauce. she Crab soup A rich and creamy stock, stuffed with crabmeat.

1 . S TA RT E R S Cajun Krab Dip Served warm with crispy bay crisps. Crispy Calamari Served with our house lemon garlic aioli. 3 Jumbo Scallops Seared and served with our house lemon garlic aioli.

2. MAin Course Grilled Chicken teriyaki Two 5 oz. boneless chicken breasts, marinated in the Crownâ&#x20AC;&#x2122;s very own teriyaki sauce, and grilled over charcoal. Grilled Pork ribeye Eight ounces of tender, juicy, pork ribeye grilled in a balsamic and sriracha glaze. The niblick Filet For the lighter appetite, a five-ounce cut of tender filet mignon, wrapped in bacon.

2. MAIN COURSE Pair of Jumbo Lump Crab Cakes Served with our house lemon garlic aioli and two sides. Grilled Pork Ribeye Served with our house Chipotle honey mustard and two sides. Country Cordon Blue Lightly breaded and fried chicken breast with country ham and swiss cream sauce and two sides.

3. Finishers Crown sterling Parfait Chocolate chip ice cream, smothered in our famous non-alcoholic wine sauce topped with whipped cream. olde towne Cheesecake Light and fluffy cheesecake nestled in a light crumb crust.

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3. FINISHERS Bread Pudding Served with our house Hennessey cognac sauce. Chocolate Chip Ice Cream Sandwich With chocolate drizzle.

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10 Ninth Street, Lynchburg (434) 846-4464

1214 Commerce Street, Lynchburg (434) 333-4317

3 for $25

3 for $15

Your choice of three items (one item from each category) for $25

Your choice of three items (one item from each category) for $15

1 . S ta rt e r S Fried Virginia Oysters Virginia oysters, black bean and corn salsa, chipotle lime drizzle.

1 . S TA RT E R S

Spinach and artichoke Dip Topped with parmesan, served with crackers and tortilla chips.

Chips & Guacamole

Buffalo Chicken Dip Pretzel Melt Buffalo chicken dip served over a toasted pretzel roll with melted cheddar.

Chips & Salsa

2. MAIN COURSE Any 3 tacos (chicken, beef or pork) Slow-roasted chicken, marinated in lemon, chimichurri & six spices.

Slow-roasted beef, braised in spicy red chili.

2. MaiN COurSe

Braised & shredded pork.

Pan Seared Cod Topped with a house-made crab cake, Old Bay cream sauce. Served with a choice of side item and a salad.

Portabella Quesadilla 12â&#x20AC;? flour tortilla filled with roasted strips of portabella mushrooms, poblanos, pepper bells, Anaheims, onions and cheddar cheese, topped with creamy cilantro sauce, lettuce & salsa.

Jerk Chicken Topped with mango salsa. Served with a choice of side item and a salad. Grilled Pork ribeye Chop With a house-made marinade. Served with a choice of side item and a salad.

Pescado Tacos (3)* Blackened tuna, served rare with cabbage slaw, cilantro, onion & lime.

3. FINISHERS Tres Leche

3. FiNiSherS

Oreo Churro

Key Lime Pie red Velvet Cheesecake

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Boxcar Brownie

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RESTAURANT WEEK 2017 | JUNE 10-17

4925 Boonsboro Road, Lynchburg (434) 385-1660

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15. This menu only offered at lunch. No substitutions please.

Your choice of three items (one item from each category) for $25. This menu only offered at dinner. No substitutions please.

1 . s ta Rt e R s

1 . S TA RT E R S

Fritto Di Calamari Lightly fried calamari with basil aioli and signature tomato basil sauce.

Caprese Layered tomatoes, fresh mozzarella, basil, evoo, and balsamic drizzle.

soup of the Day

Berry & Arugula Salad Goat cheese, almonds, with a lemon Dijon dressing.

2. Main CouRse Pesto Pasta Bucatini With cherry tomatoes, fresh mozzarella, reggiano flurries, and toasted pine nuts. Portobello sandwich On a Carters Brioche bun with creamy sundried tomato spread, arugula, and roasted red peppers. Choice of fresh fruit, pasta salad, housemade chips, or parmesan potatoes.

2. MAIN COURSE Bolognese over Zucchini â&#x20AC;&#x153;Pastaâ&#x20AC;? Ground beef Bolognese sauce tossed with spiraled zucchini strands, and shaved reggiano Herb Crusted Cod Nicoise Potatoes, olives, capers, tomatoes, green beans, with romesco sauce.

Chopped Chicken salad On a bed of arugula tossed in lemon Dijon dressing, berries, goat cheese, and toasted almonds.

Pesto Pasta Bucatini With mozzarella and cherry tomatoes, reggiano flurries, and toasted pine nuts.

3. FinisheR

3. FINISHER

Cakeview Cupcakes

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2008 Langhorne Road, Lynchburg (434) 528-1107

3 for $15 Two meals included Your choice of six items (two from each category) for $15

1. SANDWICHES Select Two Pimiento Cheese on rye Pimiento Cheese with Cucumber on white Cream Cheese and Olives on rye Egg Salad on white Albacore Tuna Salad on whole grain Virginia Country Ham on sweet potato biscuits Signature Chicken Salad with pecans on croissant Smoked Turkey and Swiss on harvest grain with champagne mustard Smoked Turkey and Brie Baguette, spring mix and fig jam Tuscan BLT on white, applewood bacon, spinach, sun dried tomatoes and goat cheese Grilled Chicken and Mushroom Caesar Wrap Virginia Ham and Swiss on white with apple butter Roast Beef and Cheddar on baguette with horseradish mayo Veggie Wrap

2. SIDE Select Two Potato Salad • Tomato Aspic Pasta Salad • Cole Slaw Frozen Fruit

610 Commerce Street, Lynchburg (434) 845-1116

3 for $25 Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Stone Fruit Gazpacho A new summer classic chilled soup of white peach, sour plum, watermelon, fresh herb and Champagne. Pork Lettuce Wrap Delicious combination of braised pork, fresh Thai basil, mint, cucumber, carrot, red onion,and peanuts. Avocado Bruschetta Chipotle bacon, fresh guacamole and local cherry tomatoes on French bread.

2. MAIN COURSE Six-Ten Grill Eight ounce Angus filet mignon with charred red pepper steak sauce, served over double dutch mac and cheese with swiss chard. Barbecue Scallops Dry rubbed U-10 sea scallops with sweet corn salsa and roasted purple & gold cauliflower puree. Mojo Chicken Mojo marinated free range chicken breast with lemony salsa verde, wild rice, black bean feijoada, and soft tortilla shells.

3. FINISHERS

Select Two

Fire Roasted Fuji Apple Crisp With black raspberry ice cream.

Cookie • Apple Dapple Cake Brownie • Pound Cake Lemon Nut Bread with cream cheese

Scratch-Made German Chocolate Black Forest Cake

LynchburgRestaurantWeek.com

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RESTAURANT WEEK 2017 | JUNE 10-17

MEXICAN CUISINE & CANTINA

3025 Old Forest Rd., Lynchburg (434) 385-1600

2476 Rivermont Ave., Lynchburg (434) 528-5442

3 for $15

2 for $15

Your choice of three items (one item from each category) for $15

Your choice of 2 items (one from each category) for $15

1 . S TA RT E R S Chicken Tortilla Soup Delicious chicken broth served with crunchy corn tortilla chips, rice, fresh avocado, pico de gallo, and a wedge of lime for a kick of flavor. Pica Guaca A combination of fresh diced avocado and spicy pico de gallo (diced tomatoes, onions, cilantro and jalapeño). Queso Fundido Chorizo (Mexican sausage) and melted cheese.

2. MAIN COURSE Pollo Michoacano An 8 oz. grilled chicken breast marinated overnight in special sauce with 6 delicious grilled shrimp and mild red peppers, smothered with melted cheese, lettuce, onions, tomatoes, avocado, pico de gallo, rice and flour tortillas. Burrito a la Mexicana Flour tortilla filled with steak strips, grilled chicken strips, grilled shrimp, nopalitos (Mexican cactus), rice, pico de gallo, bacon and grilled onions. Topped with mole sauce, green sauce and melted cheese sauce. Garnished with pineapple. Camarón Pacífico Grilled shrimp cooked with mild red, green, and yellow bell peppers, onions, yellow and green zucchini. Served on a bed of rice with lettuce, sour cream, guacamole, and tomatoes on the side. Filete Vallarta Grilled tilapia fillet cooked with mild red, green and yellow bell peppers, onions, yellow and green zucchini. Served on a bed of rice with lettuce, sour cream, guacamole and tomatoes on the side.

3. FINISHERS Flan A custard baked in a caramel-lined mold and served chilled. Fried Ice Cream Scoop of vanilla ice cream that is quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream. Glass of House Wine, Beer or House Margarita

This menu is designed to share with friends (21 & up) on our patio, in our store or packaged to go anytime during the week. No substitutions please.

1 . P L AT E S F O R S H A R I N G Choo se One fo r You r Grou p

Cheese Plate Our house-made pimento cheese or sun-dried tomato spread topped with crumbled bacon served with fresh seasonal fruit & assorted crackers. Hummus & Veggie Plate Our house-made hummus topped with Kalamata olives, sun-dried tomatoes & feta cheese served with fresh seasonal veggies & assorted crackers. The Italian Plate Thinly sliced Genoa salami, ham & Provolone cheese served with sliced french bread, parsley aioli & Kalamata olives.

2. BOTTLE O R PITCH ER TO SH A R E Choo se One fo r You r Grou p Mimosa Pitcher A full bottle of sparkling wine with OJ. Sangria Pitcher Imported from Spain & infused with fresh seasonal fruit. A full 750 ML Bottle of our House Cabernet, Chardonnay, Pinot Grigio, Merlot, or Moscato

Bottle or Draft of Domestic Non-Craft Beer

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907 Main Street, Lynchburg (434) 847-2526

Experience A Taste of Virginia...

3 for $25

and let Savor Virginia magazine be your guide.

Your choice of three items (one item from each category) for $25

Sipping Virginia wines, exploring craft breweries, sampling spirits, celebrating locally-sourced cuisine ... Enjoy all this and more when you subscribe to Savor Virginia magazine.

1 . S TA RT E R S

SP IR ITS

// FA RM

TO TA BL E

V IR GIN IA

VOLUME 10

Caesar Salad

// DI ST ILL ED

Crab Meat Quesadilla

T BE ER NE // CR AF VIR GI NI A WI

SAVOR VIRGIN

Warm Goat Cheese With Kalamata olives, stewed tomatoes, roasted garlic and herbed crostini.

ISSUE 1 2017

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Pork Tenderloin Wrapped in bacon, grilled, chipotle demi-glace and new potatoes.

FESTIVALS TS: AND EVENT’S

CUP

Chocolate or Regular Crème Brule Viennese Apple Strudel With vanilla sauce.

WHA YOUR GUIDE TO REGION GOING ON IN EACH

SavorVA.com

3. FINISHERS

p.47

GUESTS WITH DELIGHT YOUR SIPS MADE R WARM-WEATHE UORS LIQ IA WITH VIRGIN

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Salmon Imperial Grilled salmon au gratin with crabmeat imperial, basmati rice and vegetable du jour.

, BREWERIES, BEST WINERIES EVENTS DISTILLERIES, AND MORE

Summer

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Steak Frites Beef medallions, grilled, rosemary mousse, pommes frites and vegetable du jour.

Spirits Of

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and receive an additional 3rd Year FREE. Savor Virginia is published semi-annually in March and August. Regular subscription rate is $9.95 for two years (4 Semi-annual issues).

Subscribe online at

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Or call the Circulation Dept at 757.422.8979 x106

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RESTAURANT WEEK 2017 | JUNE 10-17

904 Main Street, Lynchburg (434) 847-9040

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15 This menu is offered at both lunch and dinner.

Your choice of three items (one item from each category) for $25 This menu is only offered at dinner.

1 . S TA RT E R S

Fried Green Tomatoes Three green tomato slices, hand-breaded in local, seasoned flour and fried.

Fried Green Tomatoes Five green tomato slices, hand-breaded in local, seasoned flour and fried.

Fried Pickles Cup of crispy fried pickles, served with ranch.

Fried Oysters Fresh oysters, hand-breaded in local, seasoned flour and fried.

Wings Breaded chicken wings, tossed in house-made BBQ or teriyaki sauce.

Stuffed Mushrooms Fresh mushrooms stuffed with spinach.

2. MAIN COURSE Fried Catfish Fresh catfish, fried and served with fries and coleslaw. Steak or Portobello Kabobs Steak or Portobello mushrooms, squash, peppers and onions, served on kabobs over rice.

LYNCHBURG LIVING

2. MAIN COURSE Shrimp Scampi Fresh shrimp in lemon-butter sauce, served over linguini with garlic bread. Chicken and Waffles Buttermilk waffle, topped with hand-breaded chicken, served with asparagus.

Crispy Chicken Cobb Salad Traditional cobb salad with crispy chicken.

Bourbon Glazed Steak New York Strip topped with a house-made bourbon glaze, served with mashed potatoes and asparagus.

3. FINISHERS

Key Lime Pie

Carrot Cake

Brownie a la Mode

Cheesecake

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104 Paulette Circle, Lynchburg (434) 455-4300

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Soft Pretzels Bite size soft pretzels served with cheese sauce or mustard. Chili Cheese Shoestring Fries Our shoestring fries covered with chili and queso cheese sauce. House or Caesar Salad

2. MAIN COURSE Chicken Parmesan Sandwich Grilled chicken, capicola ham, mushrooms, marinara and mozzarella cheese served on a toasted bun. Choice of one side. Stir Crazy Neighbor Steak, chicken or shrimp stir-fried in our house teriyaki sauce with fresh vegetables over seasoned rice.

1 . S TA RT E R S Catfish Bites Fried catfish served with cocktail sauce. Potato Skins Classic skins filled with mixed cheese and bacon. House or Caesar Salad

2. MAIN COURSE Salmon Szechwan Grilled Salmon over sautĂŠed veggies in a Szechwan sauce on a bed of white rice. Apple Pork Chops Two grilled chops served over roasted cinnamon apples. Choice of two sides.

3. FINISHERS 3. FINISHERS

New York Cheesecake

Strawberry Shortcake

Mousse Chocolate or Vanilla

Mocha Mud Pie

LynchburgRestaurantWeek.com

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RESTAURANT WEEK 2017 | JUNE 10-17

1344 Main Street, Lynchburg (434) 845-1601

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S ta rt e r S 1 . S ta rt e r S House Salad or Soup Spinach & artichoke Dip House-made spinach and artichoke hearts cheese dip. Served hot with tortilla chips & Pico de Gallo.

2. Main courSe tuscan Skewers Two grilled steak skewers topped with spinach, goat cheese, sun-dried tomatoes and white wine butter sauce. Served with a choice of side. chicken & Shrimp couscous Warm Moroccan couscous with grilled vegetables topped with grilled chicken and shrimp.

3. finiSHer toasted almond tiramisu Amaretto soaked Lady fingers and mascarpone cheese topped with a layer of toasted almonds, whipped cream and house-made caramel sauce. Key Lime Pie House-made key lime pie topped with lime zest, raspberry sauce & whipped cream

LynchburgRestaurantWeek.com

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House Salad or Soup Spinach & artichoke Dip House-made spinach and artichoke hearts cheese dip. Served hot with tortilla chips & Pico de Gallo. Caprese antipasticks Skewers of basil marinated Mozzarella, vine-ripened grape tomatoes, broccoli florets & fresh basil drizzled with a balsamic reduction.

2. Main CourSe Sirloin oscar A 10oz marinated center cut sirloin with our house-made crab cake. Topped with grilled asparagus and white wine butter sauce. Served with a choice of one side. Cedar Plank Salmon & Shrimp Char-smoked salmon & shrimp skewer served on cedar plank & topped with our house-made Bourbon glaze. Served with a choice of one side.

LynchburgRestaurantWeek.com

www.LynchburgRestaurantWeek.com

3401 Candlers Mountain Road, Lynchburg (434) 847-7425

3009 Old Forest Road, Lynchburg (434) 384-3004

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S

Shrimp Grilled or scampi.

Shakers House Salad Chopped lettuce, bacon, tomato, red onion, julienne carrots, croutons and cheddar cheese.

Hog Wings

Spinach Dip Served warm with freshly fried corn chips.

2. MAIN COURSE Baked Spaghetti Meat sauce, mozzarella cheese and Parmesan cheese over pasta. Served with garlic bread. Polynesian Chicken Grilled chicken breast topped with a sweet and spicy Asian sauce. Served with one side.

3. FINISHERS Strawberry Shortcake Sweet pound cake topped with strawberries and whipped cream. Shakers Black Tie Black velvet cookie ice cream sandwich.

Mozzarella Sticks

2. MAIN COURSE 1/3 Rack of Ribs Served with your choice of two sides: side salad, mac and cheese, broccoli or baked potato. 6 oz. Ribeye Served with your choice of two sides: side salad, mac and cheese, broccoli or baked potato. 6 oz. Smoked Prime Rib Served with your choice of two sides: side salad, mac and cheese, broccoli or baked potato. Crab Cake Platter Two 4 oz. crabcakes served with your choice of two sides: side salad, mac and cheese, broccoli or baked potato.

3. FINISHERS Deep Fried Cheesecake Cheesecake Deep Fried Oreos

LynchburgRestaurantWeek.com

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RESTAURANT WEEK 2017 | JUNE 10-17

14521 Suite A Forest Road, Forest (434) 616-2585

3 for $15 Your choice of three items (one item from each category) for $15 No substitutions please.

1 . S TA RT E R S Boneless Wings Six hand breaded, deep fried and tossed in your choice of sauce. Served with ranch and celery. Hand Cut Cheese Fries A mound of hand cut fries, topped with cheddar and jack cheese then topped with bacon. Served with ranch dressing.

2. MAIN COURSE Chop’d Salad Mixed greens, red onion, roasted red peppers, pepperoncini, cherry tomatoes, pepperoni, mozzarella cheese all chop’d up and tossed in our oregano vinaigrette. Topped with a chargrilled chicken breast. Sausage & Peppers Pizza Tomato sauce, mozzarella cheese, Italian sausage, roasted red peppers and red onions. The Hangover Burger* Fried egg, applewood bacon, American cheese, roma tomatoes and bloody-mary ketchup. Served with hand cut french fries.

3. FINISHERS Turtle Brownie Light-textured brownie topped with butter-luscious caramel and toasted pecans. Served warm with ice cream.

1016 Jefferson Street, Lynchburg (434) 333-4681

3 for $25 Your choice of three items (one item from each category) for $25 (No Substitutions Please)

1 . S TA RT E R S Baked Oyster Feature (3ct) Raw Daily Oyster Varietal (3ct) with your choice of mignonette. Beer Battered Pickles With spicy aioli.

2. MAIN COURSE Piggy House pulled pork BBQ, applewood bacon, and melted cheddar. Served with taphouse pasta or potato salad. Buffalo Chicken Salad Wrap Scratch made roasted chicken salad with house buffalo, shredded romaine, sliced tomatoes, and melted provolone. Served with taphouse pasta or potato salad. Classic Oyster Po Boy On a hoagie with lemon aioli, shredded romaine, diced tomatoes, and shaved red onion. Served with taphouse pasta or potato salad. Open Faced Turkey Reuben On marble rye, with russian dressing, sauerkraut, smoked turkey, and melted swiss. Served with taphouse pasta or potato salad.

3. FINISHERS

Reese’s Peanut Butter Pie Dark chocolate and peanut butter mousse full of reese’s peanut butter cups.

Fresh Baked Cookies

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Nutella Mousse With orange cream caramel.

LynchburgRestaurantWeek.com

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Choice of Craft Brew

www.LynchburgRestaurantWeek.com

CUTEST 1309 Jefferson Street, Lynchburg (434) 455-1515

3 for $15 Your choice of three items (one item from each category) for $15

Pet

CONTEST

1 . S TA RT E R S Warm Crab Dip Crab, cream cheese, fresh herbs— served with toasted pita. Waterstone Meatballs Marinara, Romano, garlic toast.

2. MAIN COURSE

PRESENTED BY:

Spaghetti Bolognese Ragu style with ground beef, veal, and sausage in a rich tomato sauce finished with pecorino-romano. Federal Hill Red Sauce, roasted red peppers, mushrooms, pepperoni, mozzarella.

3. FINISHERS Lemon Mascarpone Tart With raspberry sauce. Tiramisu With chocolate syrup and powdered sugar.

Announcing the first Lynchburg Living’s Cutest Pet Contest!* Enter your perfect pet into our contest. 10 winners will be determined by a panel of judges and announced via our website and facebook. Final winner voted on by readers via contest will be featured in the September/October issue of Lynchburg Living Magazine. Runner-ups will all receive a digital faux Cutest Pet cover with their pet’s image and name featured in LynchburgLiving.com’s “Cutest Pet Contest” photo gallery.

LynchburgCutestPet.com LynchburgRestaurantWeek.com

*each entry costs $25. Contest open to dogs and cats. A portion of the proceeds will benefit the Lynchburg Humane Society.

LL CUTEST PET 2017.indd 1

4/13/17 12:30 PM

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Look

WHAT I FOUND!

PUT SOME PIZAZZ INTO YOUR KITCHEN WITH THESE UNIQUE, LOCAL ITEMS. 1. Basil Pesto Aioli by Stonewall Kitchen—This classic French “mayo” is blended with Stonewall Kitchen’s Basil Pesto and is delicious on sandwiches, as a dip, or with chicken, fish or pork. Available at Magnolia Foods, 2476 Rivermont Ave., Lynchburg, magnoliafoods.com.

2. Pisa Cooperative, Haiti, Bean-toBar Chocolate—Made with select cocoa beans, this bar has a bold cocoa profile with flavor notes of tart cherry, roasted nuts, butterscotch and fig. Available at Altus Chocolate, 908 Main St., Lynchburg, altuschocolate.com.

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3. Wind & Willow Cheeseball and Dessert/ Salsa Mixes—Perfect for entertaining, Wind & Willow mixes are great to have on hand in your kitchen. Available at Accents Flags and Gifts, 1716 Main St., Lynchburg, accentsflagsandgifts.com. 4. Blackwater Coffee Company Light Roast Colombian Supremo—Large beans that are earthy and aromatic with bright acidity and balanced flavor. Roasted at The White Hart Café. Available at The White Hart Café, 1208 Main St., Lynchburg, thewhitehartcoffee.com. 5. Balsamic Vinegar and Olive Oil— These kitchen staples are gourmet and made with high quality ingredients for the very best flavor and texture. Lime Fresco Sea Salt—A citrusy combination of tangy limes and pure, clean, natural sea salt. With just a sprinkle, it adds a refreshing finish, from mahi mahi to margaritas. Available at Favored Flavors, 912 Main St., Lynchburg, favoredflavorsllc.com. 6. Short Stack Editions—From innovative ways to enjoy broccoli to the versatility of peaches, Short Stack Editions consist of original recipes created and rigorously tested by a single author with the home cook in mind. Available at The Conscious Mercantile, 1024 Main St., Lynchburg, theconsciousmercantile.com

7. 7 Hills Chai—Distinctive South Indian Black Tea in perfect balance with aromatic spices will warm your spirit and restore your glow. Poplar Grove—A delectable fusion of black and green tea makes for a perfect cup of tea in the morning or afternoon. Lotus Mind—An enlightening blend of refreshing peppermint, lotus flower and lemon to deepen your meditation practice. Available at Good Karma Tea Co., 901 Jefferson St. Suite 110 (New location at 174 Norfolk Ave. opening July 1), Lynchburg, sipgoodkarma.com.

8. Bird Salt and Pepper Shakers by Grasslands Road—For a fun way to decorate your table, mix and match these ceramic salt and pepper shakers. Available in other colors. Available at Accents Flags and Gifts, 1716 Main St., Lynchburg, accentsflagsandgifts.com. 9. Summerland: Recipes for Celebrating with Southern Hospitality by Anne Styles Quatrano—This cookbook will help you make the most of each month’s harvest with over 100 recipes from Quatrano, a chef with 28 years of experience. Available at farmbasket, 2008 Langhorne Rd., Lynchburg, thefarmbasket.com.

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Bring home the beans! Our fresh whole beans are available in your favorite flavors. Ask your barista.

LYNCHBURG Timberlake | Wards Road | Linkhorne APPOMATTOX Old Courthouse Road www.joe-beans.com

Wine & Grilling Sampler Â July 15, 2017 6:00 PM

& Grilling Plate at Favored Flavors

Wine Pairing & Dessert at Altus Chocolate

Details & Tickets at favoredflavorsllc.com

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1300 Commerce Street, Lynchburg 434-582-9351 | Wed - Sat 10am-5pm

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» DISHING

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Spice Up Your Summer WITH CAJUN CRAWFISH AT PERKY’S RESTAURANT BY RACHEL DALTON

ogether 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.perkysrestaurant.net

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More Than Just Dessert ALTUS CHOCOLATE OFFERS A NEW CACAO-INSPIRED MENU BY RACHEL DALTON

The Matices started selling their chocolate at the Lynchburg Community Market and at a Bedford coffee shop in 2012. They moved to their current location on Main Street (above) in 2013.

Altus Chocolate 908 Main St, Lynchburg, VA 24504 (434) 847-2970 www.altuschocolate.com

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he 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?

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C he ck O ut Their New Menu! The Smoky Maple Nib Wedge:

An iceberg wedge topped with dried currants, cacao nibs, and walnuts driz zled with our house made smoky maple vinaigre tte (which is made with real maple syrup but not too sweet!)

The Altus Signature Salad:

A bed of organic mixed greens with chevre, blueberries, pecans, and our house-made Altus chocolate balsamic vinaigre tte.

Charcuterie Plates:

Premium Pepperoni, Sop ressata Salami, and Prosciutto with gou rmet olives (from our downtown neighbors Favored Flavors), stone ground mustard, man go pepper jam, cacao nibs, cracked pep per crisps, rosemary sprouted barley crackers and French bread. Available in half and full plates.

Cheese Plates:

Chevre, Manchego, and Alpi ne Gruyere with gourmet olives (from our downtown neighbors Favored Flavors), stone grou nd mustard, mango pepper jam, caca o nibs, blueberries and raspberries, cracked pep per crisps, rosemary sprouted barley crackers and french bread. Available in half and full plat es.

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A Day On

151

THE BEST EATS AND DRINKS ALONG THE BREW RIDGE TRAIL BY RACHEL DALTON

iving 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. >>

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11 a.m.

1 p.m.

I grabbed a group of friends (and a

decided to start our day further than any

Starr Hill Brewery

of us had been—

in Crozet, which is actually You can experience Starr Hill Brewery in Lynchburg! Find their draft room at Hillcats Stadium, and enjoy a pint or two during baseball season.

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.

LOCAL FLAVOR

2 p.m.

Finish your pizza and pint and hop in the

designated driver), and we left Lynchburg on a gorgeous sunny Saturday. We

FEATURE

You’re most likely familiar with

Blue Mountain beers such as the Classic

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.

Lager, Full Nelson or maybe the summer

The knowledgeable

beer Rockfish Wheat. Most in my crowd

staff educated us

chose a pint of the Kölsch 151, a German-

about their liquors

style ale that’s clean and crisp. There is

and made helpful

a lively outdoor seating area or an open,

suggestions. I had

relaxed space if you choose to be inside.

a Smoked Old

The staff couldn’t be more eager to

Fashioned with

educate you, pour you a flight, or serve up

Honey Rye, white

one of their signature pizzas.

oak smoked glass,

The pizza dough at Blue Mountain is

maple syrup and

rolled by hand, the crust served thin with

angostura bitters.

hints of herbs, olive oil and honey. It is as

It was hands down

good as it sounds. Give the veggie with goat

one of the best

cheese, caramelized onions, squash, pesto,

cocktails I have ever had. I bought a bottle

roasted mushrooms and mozzarella a try or

of the Honey Rye and a bottle of the award-

you may find yourself leaning over another

winning Strange Monkey gin. Others enjoyed

popular pie “The Local Sausage,” made with sausage from Double H Farms in Nelson County. It pairs nicely Blue Mountain has a Sunday Brunch from 11 a.m. to 2 p.m., with tasty options such as Florentine Quiche, Brew Ridge Monte Cristo and Sausage, Egg and Cheese Pizza.

with the Chocolate and Coffee Dark Hallow Stout.

A special th an the team at ks to Sil you made ou verback, r so enjoyable. time there

variations on the Moscow Silverback Distillery partners with local Virginia farmers; all of their grains are grown and harvested in Virginia. After the distillation process is completed, the spent mash is picked up by local farmers to fertilize their fields and/or use as animal feed.

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.

Rachel Dalton is a wife, mother and blogger with a fondness for arts and craft cocktails, supporting local businesses and her three rescue dogs. After serving as the sales and marketing director at The Tobacco Company Restaurant in Richmond for nearly a decade, Rachel appreciates the quality ingredients, excellent service and attention to detail found on the burgeoning Lynchburg restaurant scene. These days, Rachel is most likely dining out with her husband, sharing a bottle of wine with friends or planning her next meal.

Devils Backbone Brewing Company is located in Roseland near Wintergreen Resort. While it was established in 2008, the idea for the brewery sparked in 1992 when founders Steve and Heidi Crandall tried a German beer during a ski trip to Italy.

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try Wild Wolf’s Area 151, a Belgian style ale with real blackberries added during fermentation. Also, the highly popular Exquisitely Evil Ale, made with 60+ pounds of hops and lots of honey and citrus, sold out in two weeks last time. Get some now while it lasts!

After our photo

op, we headed west

Wild Wolf Brewing Company. The grounds and to

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.)

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4:30 p.m.

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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

3:30 p.m.

Keep winding west and stumble upon my favorite

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

Bold Rock Cidery. Park and walk up to

what they like at DBB.

the tasting room, abuzz with

Vienna Lager—our refrigerator

families and friends enjoying

is never without a six-pack of

food and cider. You will love the

this particular beer. Although

charming, rustic barn feel if you

I like the food everywhere

stop on the trail,

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

With a “haze comparable to fresh squeezed lemonade,” another stellar pick for summer is Bold Rock Citrus Cider, their first seasonal of 2017.

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.

My husband’s favorite is the

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

The DBB Adventure Pack is out now through the month of June and features beers brewed in collaboration with all Virginia breweries, including the DBB favorite Vienna Lager, Craic Stout (Mad Fox Brewing Company), Cross Eyed Stranger (Ocelot Brewing Company) and more.

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 to do the work and the driving, I recommend Josh Pratt of Brew Ridge Tours, the first and only Lynchburg-based brewery tour business. “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 (brewridgetours.com) select the date and tour, pay, and you’re good to go! They have two locations for departures: in Forest at Fiesta Tapatia on Route 221 and in Lynchburg behind The Water Dog on Jefferson Street in Public Parking Lot M. Your tour driver will visit a maximum of three locations; tours range in time from four to eight hours.

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earty, filling, comforting—

recipes, then later added her own tweaks and

Samantha Moroz’s savory recipes are what you would call “good for the soul.”

combinations to create the perfect dishes. Her soups, chili, pastas, and homemade pizza and bread not only impress her family and close

and adjunct professor is the first to tell you her

friends but also larger groups about once a

deep dark secret—she had no clue how to cook

month. And her desserts, such as a warm cookie

until she got married about 10 years ago. But

skillet with vanilla ice cream, will make your

after saying “I do,” she rolled up her sleeves and

mouth water.

started following the recipes of well-known cooks.

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Local flavor

However, the Lynchburg wife, mother of two

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We love Samantha because she is a perfect

Her mother was one of them, along with big

example of how there is a hidden chef inside

names such as Ina Garten and Martha Stewart.

all of us—all it takes is a little inspiration and

From there, Moroz branched out by blending

a lot of practice!

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Chicken Prosciutto Alfredo INGREDIENTS: 1/4 cup finely chopped onion 2 cloves minced garlic 2 tablespoons butter 2 cups heavy cream 1 1/2 cups parmesan cheese 1 tablespoon fresh parsley, chopped

4 pieces deli prosciutto, sliced or torn apart into pieces 1 pound chicken breast, cubed into 1/2” pieces 1 pound pasta (fettucine, shells, penne)

DIRECTIONS: Cook pasta according to package directions (add a tablespoon of salt to your water to add flavor to the noodles); drain. In a saucepan, sauté the garlic in butter. Add heavy cream and bring to a boil; boil for one minute. Add cheese and stir until melted, then add fresh parsley. In another pan, sauté the onions in butter. Add the cubed chicken to the onions. When almost finished cooking, add the prosciutto. Combine the pasta, cheese sauce and chicken together, serve and enjoy!

Lemon Asparagus INGREDIENTS: Bunch of asparagus, ends cut off Olive oil (or butter) Salt and pepper

Parmesan cheese Lemon, cut in half

DIRECTIONS: Arrange asparagus in a baking dish or on a cookie sheet, dot the asparagus with butter (or drizzle with olive oil), sprinkle with salt and pepper and toss to coat. Squeeze half of a lemon all over the asparagus. (Cut the remainder of the lemon in slices if desired and layer the slices on top of the asparagus.) Bake for 10 minutes at 425, sprinkle with parmesan cheese and roast for 3-5 minutes longer.

Dutch Oven Bread INGREDIENTS: 6 cups all-purpose flour 1/2 teaspoon instant or active-dry yeast

2 1/2 teaspoon salt 2 2/3 cups cool water

DIRECTIONS: In a large bowl, combine the flour, yeast and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the covered dough rest overnight (12-18 hours) on the counter at room temperature. When the risen dough is bubbly, it is ready. Lightly flour your hands and a work surface. Place dough on the floured surface, cover with a kitchen towel, and let the dough rise again for about two hours, until it has doubled in size. (It will be a big blob.) After about 1-1/2 hours, preheat oven to 425-450 degrees. Line the Dutch Oven (or a 6-8 quart heavy covered pot) with parchment paper. Place the covered Dutch Oven in the oven to heat up. When the dough has fully risen, carefully remove pot from oven using oven mitts. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Cover and bake for 45 minutes. Uncover and continue baking about 5-10 more minutes, until the top is golden brown. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Do you have some “local flavor” you want to share? A dish friends and family beg you to make time and time again? We want to hear from you! Send an email with your recipe and explanation to shelley@lynchburgmag.com.

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[ GARDEN]

Container Gardens: LIVING FLOWER ARRANGEMENTS WORDS AND PHOTOS BY SUSAN TIMMONS

“

ave you always envied those individuals who could take just any old pot and make it become a masterpiece floral arrangement in soil? Well, Lynchburg has Master Gardeners who can teach you to pot plants in an arrangement just like the pros. I for one do not have the

talent, so I am eager to learn.” These luring words from Elsie Morris, President of the Hill City Master Gardener Association (HCMGA) landed in my email inbox a few weeks ago and reeled me in. Even though I’ve been collecting containers and potting plants in them for as long as I can remember, I’m always up for a new perspective and tips for success. And Master Gardeners Patty Butters, Diane Cooper and Laura Meniktos offered exactly that with their seminar and workshop on “Container Gardening and Fairy Gardens” at Lynchburg Grows just in time for those of us who’ve been watching the calendar and weather reports in anticipation of filling this spring’s outdoor garden containers with works of floral art—or edibles—as well as setting houseplants outside.

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CATCHING POTTED PLANT FEVER Eye-catching creations of plants in containers first sparked my imagination in picturesque old European cities with charming balconies brimming with blooms and palaces where majestic urns spilled splashes of color against great masses of gray or honey-colored stone structures. Oh, yes, I recall charming pots of flowers in courtyards in Seville, window boxes in Germany, urns lush with geraniums rimming walls and other delights at cross-axis points in formal Italian gardens, and

TOP TO BOTTOM: Geraniums at La Cevara Abbey in Portafino, Italy. Potted plants punctuate the Italian Garden parterre at Blenheim Palace. Potted lemon trees at Boboli Gardens in Florence. Potted plants line this entrance stairway in India. Flowers in a variety of containers invite the viewer to this garden sitting area in a Christchurch, NZ garden.

alluring combinations of plants in pots in stately gardens in the Cotswold Hills. And I’ll never forget the obligatory line-up of lemon trees in terracotta pots in Mediterranean and other Italian gardens, or the seemingly random scattering of charming pots bursting with color in meandering country cottage gardens or carefully placed by front doors in cities with tight living spaces and small yards. It seems that not to be outdone by their forebears, Christchurch, New Zealand has serious competition and rewards for gardeners who incorporate clever and artistic use of pots in their landscapes during their annual Festival of Flowers. Container gardening has recently gained traction here at home. Renowned garden writer and professor, Allan Armitage, author of Herbaceous Perennial Plants and Armitage’s Native Plants for North American Gardens, declared in a recent Piedmont Landscape Association Seminar in Charlottesville that container gardening is the fastest growing garden sector in the U. S. today, and that excellent space-saving “patio veggies” are now being bred for container gardening and vigor, with especially good success for potted slicer and cherry tomatoes. >> W W W. LY N C H B U R G L I V I N G . C O M

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ABOVE: Orchid in summer on our back porch. RIGHT: Backyard fence hanging basket. BELOW: Potted plants are striking as almost the only color in this allwhite sunroom in Barbados. Charming window box freshly planted with thrillers, spillers, and fillers—ready for Lynchburg's Garden Day.

Or you can plant a sequence of spring bulbs in your pots, followed by annuals when danger of frost passes. Other plant options are perennials, shrubs, trees (such as a single boxwood or Japanese maple) and herbs. Pots are especially useful for containing perennials or herbs that tend to spread all over the garden, such as mint, or to manage other challenges. I potted all our herbs for kitchen use out of range of the lifted-leg of our little beagle every time we let him outside.

WHAT’S NOT TO LOVE ABOUT POTTED PLANTS? They add colorful punctuation to green landscapes layered with trees, shrubs, and ground covers—or provide a touch of living green to the built environment, inside and out. They introduce interesting shapes (such as vertical elements into horizontal gardens), and enliven balconies, patios, terraces and porches with intoxicating scents wafting over sitting areas. Mobility is another plus, since portable pots can be moved from porch to patio or popped temporarily into party décor. And they offer the option and flexibility in choice of plant material when space constraints, poor soil, or no soil at all do not present conditions amenable to in-ground planting. Potted tropical plants that require inside protection over the winter

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A bonus was locating the pots just outside the kitchen porch door for quick and dryfooted access. And for years Tim planted his tomatoes in pots inside an abandoned fenced dog run to keep critters from eating them.

Growing plants in an enclosed space— whether large or small, grand or humble, permanently located or portable, useful or purely decorative—is the perfect solution to space constraints. Even the smallest of front stoops can typically hold a little pot, and window boxes are sometimes an option when the building

add a lush exotic flavor to summer outside spaces. For years, my

façade is flush with the sidewalk or street. Indeed, potted plants

screened back porch was the perfect summer home for my collection

can brighten any spot, including a back alley, narrow path between

of potted orchids until fall’s first frost, and autumn nights outside

buildings or window sill; strategically placed splashes of color in

invariably set the flower spikes for January’s indoor blooms.

pots offer visual appeal with less work than in-ground gardens.

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CLASSIC AND CREATIVE CONTAINERS Over time, potted plants have developed from the classic “lemon tree in a terracotta pot” into a highly evolved floral art form. Exciting combinations of plants and containers are endless, and most anything can be used as a container—if it drains. You will, of course, want to consider size, shape, color, style, use and location. Whether you choose containers that are utilitarian or decorative, be sure they suit your style and purpose and are compatible with their setting: your architecture, yard furniture and other features. An eclectic assortment of pots can be quite effective, just as an eclectic art, furniture or rug collection can reflect the owner’s taste and preferences for interior design. For our farm, mid-sized traditional metal urns were right for flanking the entrance fence gates, while simple, functional pots worked outside the kitchen door. At the other end of the house, the idea of clustering blue ceramic urns and pots captured my fancy for our terrace entertainment area overlooking the Blue Ridge. When considering protective potting for kitchen herbs, I searched dusty corners of the barn and discovered an old copper ham boiler. Scrounging around produced another one that Tim’s grandma had used as a tub for washing clothes over the wood-burning stove at their Indiana farm. (Yes, it had earned its holes in the bottom, and I didn’t have to pay extra for well-earned patina!) Then over time, I repurposed additional rarely-used copper pots (by drilling holes in their bottoms) and ended up with a solution that was just right for kitchen container gardening. Remember that unglazed terracotta pots are porous and water evaporates from them more quickly than from metal or plastic ones. They can also crack if the potting mixture freezes in winter, and large ones can become too heavy to move once planted—although the weight can be a good thing for stability in windy areas. Patty urged workshop participants to scour yard sales and Goodwill for unusual and fun cast-offs that could be spruced up to create containers and charming “fairy gardens” with tiny figures in live plant settings. Her out-of-the-box (intentional pun) thinking produced a miniature scene in a sea shell, a pirate ship, a shoe, and a child’s little red Radio Flyer wagon, each accompanied by a charming story. One of these as a birthday gift most certainly would enchant children and imaginative adults alike! >>

TOP TO BOTTOM: Traditional urns at our farm entrance gates. Tulips are the first to bloom in our terrace pots. Patty Butters' fairy garden in a creative container. Old copper pots with herbs near our kitchen door. BOTTOM LEFT: Vintage bicycle converted into a creative way to display flower containers.

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GARDEN

LEFT TO RIGHT: An elegant window box following the thrillers, spillers, and fillers formula. Pot on our back deck carrying out the geranium and potato vine theme for that year. Master Gardeners filling containers with plants at the HCMGA workshop.

PLANT WITH FLAIR AND LOCATE STRATEGICALLY Diane stressed the three “C’s—Container, Colors, Creation” for potted plants and agreed with Patty and me in choosing a container: “Just about anything that holds soil and has (or can be given) drainage holes is fair game!” When selecting plants, consider color, shape and growing habit.

She reaffirmed rules-of-thumb I follow for creating pots with panache: Unless the container is very small (or you’re simply planting a shrub or other statement plant), add three or more complementary species: thrillers, spillers and fillers. Thrillers include attention-getting “wow! factor” plants for height, such as spikes/dracaena; spillers, such as sweet potato vine, creeping Jenny, or ivy, cascade over the edge of the pot; and fillers can be any plant that takes up the middle ground. For an artistic arrangement, the traditional guideline for number of plants in a container is 1, 3, 5, or 7. Be sure to place the tallest plants in the center of the pot and let spillers tumble over the edge. For strongest contrast and eye appeal, Diane prefers combinations of primary and complementary colors (yellow and purple, orange and blue, red and green), although any combination that balances color and texture is fine, even if you go for a combo

Festival of Gardening If a “Do-It-Yourself” potted plant project isn’t on your agenda this spring, choose from over 100 fabulously full pre-planted containers created at the HCMGA workshop and for sale at the HCMGA Festival of Gardening (FOG). • Over 3,000 Plants for Sale. From Trees and Shrubs to Herbs, Hanging Baskets, and Tropicals. • Garden Accessories • Free Seminars/Demonstrations • Kids Activities • Foggy Cafe

Saturday, May 6 • 8:30 a.m. – 1 p.m. Aviary at Miller Park • (Rain or Shine) More Information: (434) 455-3740 or visit www.hcmga.com

such as purple and red or orange, all green, or all white—which are some of my favorites. Choose plants for their location—sun, shade and other environmental conditions. Once again, ensure good drainage (adding permeable garden fabric, gravel, or crock pieces if needed), potting soil or other appropriate growing medium—soil-based, soilless, acidic, or alpine/free-draining, and fertilizer. Clustering pots can create a more dramatic effect, but be sure to group plants with similar sun and water requirements.

CARING FOR CONTAINERS Frequency of watering is determined by plant choice (tender annuals need more, succulents need less), size and type of pot (small pots typically need more), if in sun (more) or shade (less), and time of year (more in heat of summer). In spring, fertilizing with a 10-10-10 mixture once a week will get your pots off to a good start. With experience, you can tell by the condition of the leaves if they need more (or less) sun, water and fertilizer. And experience is gained only by giving it a whirl. So, let’s go for gorgeous potted plants this season!

Meet the Gardener Susan Timmons served in the 1970s as Virginia’s first Environmental Impact Statement Coordinator, then Assistant Administrator and Acting Administrator of Virginia’s Council on the Environment and editor of The State of Virginia’s Environment. During that time she also served on the Board of Directors of the National Association of Environmental Professionals and received the National Wildlife Federation’s Award for Environmental Communications. More recently, she worked in higher education and nonprofit management and, in retirement, she serves as a member of the Speakers Bureau of the Hill City Master Gardeners Association with a series of talks on “Gardens of the World.”

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[ THIS

CITY

]

Feel Good Food WITH LOCAL INGREDIENTS, DEDICATED VOLUNTEERS AND A COMMUNITY MISSION, COMMON GROUNDS CAFÉ HAS A RECIPE FOR SUCCESS. BY SUZANNE RAMSEY

It’s a few minutes before 8 a.m. on a Friday in mid-March and the kitchen at Common Grounds Café is bustling. Vera Klauck has just dropped off a half-dozen quiches she made— quiche is today’s special—and server Diane Sullivan is chatting up the dishwashers, volunteers from the local Boys & Girls Club. >>

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SELFLESS STAFF—Common Grounds Café is staffed by volunteers, including Vera Klauck (above) who helps out in the kitchen and also provides dishes such as quiche.

Mike Buhler arrives with a stack of cardboard boxes, containing an array of muffins and scones from Montana Plains Bakery—a constant on the menu—while Debbe Wombwell puts the quiches in the oven to warm and makes sure there are enough butter pats to go around. And everyone working at the

In addition to the quiche, popular

all-volunteer restaurant, from

menu items include gluten-free

the kitchen staff to the servers, is

blueberry pancakes, served on the

hoping the late-winter cold snap doesn’t scare off customers. On a busy day, Wombwell said, 60 or 70 people might drop by Common Grounds for breakfast. They’re hoping for that kind of day. But before the first cup of Hill City Coffee is poured or the first hefty slice of Klauck’s quiche is ordered, the volunteers gather for what they call “circling.” There in the hallway by the kitchen, they hold hands and, after a moment of silence, ask for God’s blessings as they serve others.

and vanilla almond milk, topped with homemade granola, maple syrup and cream. Whenever possible, organic and local foods are used, including produce from the Lynchburg Community Market. “Originally, it was all vegetarian, but sometimes meat finds its way onto the menu,” Wombwell said. “Vera made quiche with and without bacon last

Serving others is what Common Grounds

Common Grounds operates out of what many locals might know

Café is all about. For the past three and a

as the Lodge of the Fisherman. The cozy brick structure, located on

the Covenant, has been serving breakfast on Friday mornings from 8 to 11 a.m. |

almond oatmeal, made with steel-cut oats, flaxseed, tart cherries

week and they sold equally well.”

half years, the cafe, a mission of Church of

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first Friday of each month, and cherry

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40 acres off Boonsboro Road, has for decades been a meeting place for people of all races, ages and faith traditions. In the 1960s, for example, the Rev. Martin Luther King Jr. visited the Lodge while in town to speak at E.C. Glass High School.

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Also, Church of the Covenant’s day camp, Camp Kum-Ba-Yah, has been open to children of all races since its founding in the 1950s.

Unlike a normal restaurant, however, Common Grounds runs on

The idea for Common Grounds originated about five years ago, with Kaye Edwards, wife of a former pastor of Church of the Covenant, David Edwards. “[Kaye] wanted to do something to serve children in the community,” Buhler said, adding that she “sounded the call [and] we met, talked, and the idea percolated up to do a cafe.”

donations. On the chalkboard menu, posted next to each of the day’s

Proceeds from Common Grounds—about $30,000 so far—are

Burnett Bush recalled.

donated to nonprofits that help local children, including CASA,

culinary offerings, is a suggested donation. Amounts range from $1.95 for coffee, including refills, to $6.75 for the daily special. Servers deliver a ticket at the end of the meal, but diners are asked to give as they feel led. Wombwell said that routinely results in “30 to 50 percent over our suggested donation, which I think is really cool.” Cash and checks are accepted, but not credit cards. But, if you do come in with an empty wallet, you don’t have to leave with an empty stomach. “These guys came in, maybe college-age, and they came with a credit card,” volunteer coordinator and server Linda “I said we didn’t take [credit cards] and they didn’t have cash, so

Kids’ Haven, Beacon of Hope, the Boys & Girls Club and others.

I said, ‘Look, don’t worry about it. Come again sometime and give a

The cafe also funds scholarships at Camp Kum-Ba-Yah.

little extra. No big deal.’ This has happened a number of times.” >>

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BIG TIPPERS—The chalkboard (left) explains the day’s offerings and a suggested donation, but Wombell says customers often give 30 to 50 percent more.

must help out. “Volunteers can come once a month or whenever they choose,” Wombwell said, adding, “We would love some more volunteer help.” Several of the volunteers there on that mid-March Friday—among them Cris Pacho, Susie Joiner and Diane Sullivan—have volunteered at Common Grounds since it first opened. Pacho, a therapist by trade, said she enjoys serving at Common Grounds because it doesn’t feel like work. “It’s a nice community,” she said. “You never know who’s going to be here. It’s easy, fun, relaxed, and so I keep doing it.” Joiner, an experienced waitress, said she “always liked waitressing because it’s physical. The customers are loyal, and it’s fun-to-do, hands-on work that makes a difference in the community.” Sullivan, a retired dental assistant, said she enjoys

As previously stated, Common Grounds is run by volunteers. According to Wombwell, the demographic for these volunteers is “across the board” and includes men and women, moms, retirees, people from partner organizations such as the Boys & Girls Club, and others. Wombwell said volunteers from the partner organizations have helped out with more than just dishwashing. They also offer good advice, such as how to use social media to get the word out about the cafe. “They give us all of this valuable information,” Wombwell said. “It’s just been this neat flow.” A lot of the volunteers are members of Church of the Covenant, but it’s not a requirement, and there are no rules on how often you 116

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the “camaraderie [and] hanging out with the ladies here, and that the donations go to kids in the community.” She added that she “started volunteering because this was [Kaye’s] pet, but now I’ve got a family here on Friday mornings.” Sullivan’s not the only one who’s found a family of sorts at Common Grounds. Bush tells a story about how her neighbor’s life has changed through friends he’s made at the cafe.

“Three years ago, my next door neighbor’s wife passed away,” Bush said. “He was lonely and I told him about the cafe. He came over and sat down, and Mike [Buhler] sat with him. He started coming regularly and became part of a group. “He said, in a way, it saved him and gave him something to look forward to in life. We’ve had several [people] like that. You can come by yourself, but if you become a regular you will not eat alone.”

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A Better Breakfast TRY OUT THESE POPULAR RECIPES FROM COMMON GROUNDS CAFÃ&#x2030;

Slow Cooker, Cherry Almond Steel-Cut Oatmeal YIELDS 7 SERVINGS INGREDIENTS: 3/4 cup dried tart cherries 1/2 cup unsweetened applesauce 2 cups unsweetened vanilla almond milk 1-1/2 cups water 1 cup uncooked steel-cut oats 2 tbsp. brown sugar 1-1/2 tbsp. butter or margarine (optional) 1/2 tsp. almond extract 1 tbsp. ground flax seed 1/4 tsp. salt Optional toppings: Granola, maple syrup and cream.

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DIRECTIONS: Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) Stir, cover and cook on low for 7 hours. Spoon oatmeal into bowls; add toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1 cup of cooked oatmeal in microwave-safe bowl. Add 1/3 cup almond milk. Microwave on high 1 minute. Stir. Continue cooking for another minute or until hot. Recipe can be doubled in 6-quarter or larger slow cooker. Increase cooking time by 1 hour.

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Baked Blueberry French Toast YIELDS 8 SERVINGS INGREDIENTS: 12 slices day-old white bread, crusts removed 2 packages (8-ounces each) cream cheese 1 cup fresh or frozen blueberries 12 large eggs, lightly beaten 2 cups 2% milk 1/3 cup maple syrup or honey 1 tsp. vanilla extract

FOR SAUCE: 1 cup sugar 1 cup water 2 tbsp. cornstarch 1 cup fresh or frozen blueberries 1 tbsp. butter

DIRECTIONS: Cut bread into 1-inch cubes. Place half in greased 13 X 9 inch baking dish. Cut cream cheese into 1-inch cubes. Place over bread. Top with blueberries and remaining bread cubes. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25 to 30 minutes longer or until a knife inserted in center comes out clean. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to boil over medium heat. Cook and stir until thickened, about 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, about 8 to 10 minutes. Remove from heat. Stir in butter. Serve with French toast.

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[ T R AV E L ]

Bedford Landings: THIS FLY-IN BED AND BREAKFAST ON SMITH MOUNTAIN LAKE OFFERS A SERENE WEEKEND GETAWAY BY JENNIFER REDMOND

e turned in on a bright afternoon, the main sign greeting us at the edge of the property. “I wonder where we should…” I started to say, “park” when my eyes found the next sign: “Guest Parking” with an arrow pointing left. It was the last time I found myself saying, “I wonder where…” because at Bedford Landings everything has been taken care of, down to the very last detail; a visit here is an experience in true relaxation— the type of relaxation where you don’t have to find, fiddle or figure anything out. Looking for a tranquil view of Smith Mountain Lake? Which seat would you like? Upper observation deck? Or screened-in porch, fireside, back yard, hot tub? The options— the comfort—abound. Grab a homemade cookie or a drink to go along with whatever book you’re ready to dive into (and if you forgot one—they have plenty to share). Relaxation rules the day in this quiet corner of Smith Mountain Lake, an ideal weekend getaway just under an hour from Lynchburg. And it’s all possible because two people brought their shared dream to life with a lot of work and a whole lot of love. >>

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A HOME MADE FOR HOSTING

TEAM EFFORT—Both Jack and Karen were involved in designing and decorating the home; they added an outdoor waterscape and chess board (top right) to give guests more options.

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The exceptional design of Bedford Landings is visually stunning. Approaching from the road, one is first struck with its height and expansive windows—even more impressive from inside where soaring ceilings and the stone fireplace span 35 and a half feet up to the highest point of the Eastern White pine timbers, brought in from Northern Georgia. The windows provide gorgeous views of the quiet lake and the sky as well. Four guest suites span the upper level and look down on the fireplace and comfortable couches below with the open kitchen and dining area directly off the grand room. Each of the four suites have their own unique themes—the Fishing Room, the Forest Room, the Flying Room (appropriate as Bedford Landings is a fly-in destination for pilots) and the Fourth Room, their honeymoon suite, where I was excited to discover a gas fireplace and a jetted tub for our stay there. All guests enjoy private bathrooms in each of the suites along with all of the amenities you may expect to find at a hotel; the difference here, of course, is the personal touch. “I think it is personal service and uniqueness,” Karen DeBord says of what sets them apart. They offer a hot tub; a fitness room; in-room, specialty treats; hold an ABC license; prepare gourmet breakfasts (Cheddar Baked Apples, anyone?) and offer a home theater with dozens of movies and a surround sound system. Karen adds that “reservation forms come directly to me for personal responses, and we have the extras (like flights over the lake for guests), the cleanliness of our home and our unique room décor” all to put Bedford Landings in a class of its own. And if it all seems ideally designed for a bed and breakfast, it’s because it is. Perhaps most impressive of all is that Jack Phillips and Karen built it all from scratch.

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A “MATCH” MADE IN HEAVEN Chat with Jack and Karen for only a few minutes, and you’ll find a couple very much in sync. Married for 10 and a half years, it’s surprising to discover that they found each other later in life, after first marriages, decades of careers and child rearing. Now, in their “second act,” they are both quite sure of their individual strengths, interests and, most importantly, how well they complement each other. It all started when they found each other on Match. com, and Jack noticed that Karen had a special quality from the very beginning. “Comfortable,” he says. “She has a gift for making others feel comfortable and welcome.” It was something that drew him in, and today, provides the foundation of their bed and breakfast. This “welcoming atmosphere” is one thing that recent guest Tim Huneycutt especially appreciated. Flying in from Lincolnton, NC, this past winter, he says, “Karen and Jack were just fantastic hosts. We felt like family and enjoyed conversation and hangar talk. Jack is building the same experimental airplane as we are, so we instantly connected.” As Tim also noted, these hosts make quite the pair: Jack, with his unassuming, quick sense of humor; Karen, with a warm laugh and easygoing demeanor. It’s hard to separate their roles at Bedford Landings since their individual tasks meld so fluidly from one to the other. For the hot plated breakfasts each morning, Jack prepares their signature pecan-crusted bacon; Karen, the granola and other specialty items on regular rotation. Jack prepares scratch-made biscuits and the eggs benedict while Karen handles all things omelets. >>

ALL THE COMFORTS OF HOME— The kitchen and dining area (left) were especially designed for cooking large breakfasts and serving guests in a comfortable area. Guests can also enjoy spending time in the theater room (below).

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ATTENTION TO DETAIL—The flying room (left) features a small lofted bed area, perfect for children. The fourth room (below) is the premier guest suite with a theme that rotates with the seasons.

Reservations and booking inquiries are Karen’s department while bookkeeping and annual records are Jack’s domain. And so it goes, all the way to the very foundation of the home; both of their fingerprints can be found all over the project. Jack designed the plans, drawing on his background in engineering to incorporate unique and practical elements (such as passive solar energy), and worked closely with their builders to create the one-of-a-kind home. Karen not only oversaw the daily operations throughout the construction process, but also did the interior decorating, bringing in works from local artists, special antique finds from their personal travels and some of her own stained glass art pieces. It doesn’t take long to realize that Jack and Karen have infused their life with purpose and passion as even the smallest choices belie their commitment to industrious, quality efforts. Both coming from well-established, professional careers (he an engineer and project manager; she a university professor and graduate studies director), they have now fused their hobbies into a sustainable and shared “retirement plan,” albeit unlikely: hosting a fly-in bed and breakfast. 124

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A SHARED SECOND ACT Ask Jack and Karen when they first decided to open a bed and breakfast, and they look at each other inquisitively. “Well…it just happened gradually,” Karen says. First, they discovered an ideal plot on Smith Mountain Lake— one that borders a public airport. Next, their conversations about retirement and what that could look like brought them to the idea of designing, building and operating their own bed and breakfast on that land.

“We have always enjoyed staying at ‘B & Bs’ and have been curious about their design and services,” Karen explains. “We knew there were particular things we did not like in a ‘B & B’ and wanted to address these; combined with enjoying entertaining and meeting new people, [that] led us to building and running our own ‘B & B’.” The name “Bedford Landings” is rich with meaning; not only representing their home county (which conveniently includes “bed”), “landings” denote both boats and planes, which is perhaps

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the most unique aspect of all. An avid pilot from the age of 16, Jack has flown for decades and even built his own recreational planes from scratch, including an awardwinning Pietenpol Air Camper, designed by Bernard Pietenpol in 1929, and his current project, a Van’s RV-10, which is currently halfway completed. To find a plot by Smith Mountain Lake that bordered the public airstrip was nothing short of “karmic” Karen says. They decided their “B & B” would allow for fly-in guests who can land their own planes and stay for a visit. Such an option allows guests such as Tim the opportunity to fly his personal plane up for a visit that otherwise wouldn’t happen. “Residential air parks are rare,” Tim says. “I know of only two on the east coast, and we were lucky to be close to one of them—and to find a bed and breakfast on one is a miracle! It was the main reason we visited the area, which is beautiful.” And for guests who drive in, which I did and highly recommend for those in the Lynchburg area, Jack offers flight tours over the lake. Knowing this, I’ve already thought of excuses to return for another quick getaway. Jack and Karen are also expanding their services; so far, they’ve offered paint classes, a biscuit-making school and murder mystery dinner parties. But whatever it is that draws you to Bedford Landings—a much needed escape or a weekend celebration—enjoy a fresh cup of coffee, fireside, and chat with Karen and Jack for yourself; there’s so much more to their fascinating story that you should hear.

PASSION FOR PLANES—Jack is not just a pilot; he builds planes himself. He is very proud of his award-winning Pietenpol Air Camper (green plane behind him in top photo).

Learn more about this regional gem at www.BedfordLandings.com.

W W W. LY N C H B U R G L I V I N G . C O M

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EVENTS

MAY/JUNE 2017 CALENDAR OF EVENTS MAY 4-6 Jesus Christ Superstar Renaissance Theatre 1022 Commerce St., Lynchburg

8 p.m. The story of Jesus’ meteor-like rise and final days—told through music.

MAY 5 Hill City Jam Riverfront Park, Lynchburg

5:30 p.m. Featuring Chase Bryant with other special guests.

Beautiful Bedford Gala Auction Bower Center for the Arts 305 N Bridge St., Bedford 5 – 9 p.m. Benefits Big Otter Mill.

First Fridays Lynchburg

5 p.m. Highlighting local artists, performers, exhibits and more in the Downtown area.

MAY 6 Festival of Gardening The Aviary at Miller Park, Lynchburg

8:30 a.m. – 1 p.m. Hill City Master Gardeners 17th annual plant sale, free gardening seminars at 9:30 a.m./ 11 a.m., free gardening demos and advice from Master Gardeners, kids’ activities, food/drink.

International Festival Riverfront Park, Lynchburg

11 a.m. – 6 p.m. Celebrate the customs and cultures of Lynchburg area residents through educational exhibits, dance, music, artisans and food.

Derby Day Party Historic Avenel 413 Avenel Ave., Bedford

4:30 p.m. $40/ticket. Enjoy mint juleps, cocktails, heavy hors d’oevres. Hat contest and prizes for men and women.

MAY 7 1st Annual Fairy Festival Kathleen O’Byrne’s Irish Tearoom Boonsboro Shopping Center, Lynchburg 11 a.m. Vendors, games, prizes, food and more. Fairy parade led by Tinker Bell.

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MAY 13 Lynchburg Music Festival Lynchburg City Stadium 1 – 9 p.m.

Spring Fling Wing Ding Bedford Lions Club 1577 E. Lynchburg-Salem Turnpike, Bedford 4 – 9 p.m.

Comic Con 2017 Lynchburg Public Library 2315 Memorial Ave., Lynchburg

1 – 4 p.m. Free to the public. Features superheroes in costume, tabletop gaming, face painting, costume contests, a costume parade and much more.

Dionysus Festival Wolfbane Productions 618 Country Club Rd., Appomattox

6 – 9 p.m. Modeled after the highly successful Studio 54 in NYC, this cabaret will provide a late afternoon of exquisite cuisine, cold drinks and performances to remember, starring the cast of Wolfbane's Romeo & Juliet.

Lennie Marcus Performance Bower Center for the Arts 305 N Bridge St., Bedford

7:30 p.m. Celebrated Roanoke jazz musician Lennie Marcus and friends will entertain. A cabaret-style concert will be held to hear this amazing music. Beer/wine/beverages for sale.

MAY 14 Guided Rose Tours Old City Cemetery, Lynchburg MAY 18 1st Annual St. John’s Day School BBQ Cook-Off 200 Boston Ave., Lynchburg 5:30 p.m. Tickets are $20/family.

A Taste of the Hill City Phase 2, Lynchburg

5 – 9 p.m. A cooking event featuring Chef Brian Morris, a graduate of the French Culinary Institute in New York who is a private cooking instructor and chef for celebrities. Doors open at 4 p.m. for VIP ticket holders.

MAY 18-21 A Raisin in the Sun Academy Center of the Arts, Lynchburg

Shows at 7:30 p.m. on Thursday, Friday and Saturday. 2 p.m. on Sunday. This community theatre production is directed by former E.C. Glass theatre director, Jim Ackley.

MAY 19 Food for Families Golf Tournament Hosted by Park View Community Mission Ivy Hill Golf Course, Forest Tee times 8:30 a.m. and 1:30 p.m., lunch provided. Call/text John Keith for more information (434) 610-5646.

Tye Cobb Drinkard Memorial Golf Tournament London Downs Golf Course

1:30 p.m. Benefits Lynchburg Mended Hearts. Contact Betty at (434) 525-2852 for more information.

MAY 20 1st Annual Food Fest Riverfront Park, Lynchburg

11 a.m. – 6 p.m. Featuring the finest cuisine of Lynchburg, activities and live music.

MAY 20-21 Guided Rose Tours Old City Cemetery, Lynchburg MAY 23 18th Annual Miriam’s House Luncheon Lynchburg College Burton Dining Hall 11 a.m. Tickets are $40. Mail checks to P.O. Box 3196 Lynchburg, VA 24503 or buy online at miriamshouseprogram.org.

Buy the Burg! Trade Show & Bites of the ‘Burg Liberty University LaHaye Student Union Multipurpose Room

Trade Show: 1 – 6 p.m. Bites of the ‘Burg: 4 – 6 p.m. No charge to attend. (434) 845-5966; www.lynchburgregion.org

MAY 26 National D-Day Memorial Annual Concert National D-Day Memorial, Bedford

7 p.m. Performed by the Jefferson Choral Society. Opening act features the Let’s Dance Band. For tickets visit www.dday.org or call 540-586-3329.

EVENTS

MAY 27 Movies in the Park: Back to the Future Part 1 Riverfront Park, Lynchburg

Food trucks available at 5 p.m. Movie begins at dusk. Presented by Downtown Lynchburg Association. Parking and other information available at lynchburgparksandrec.com/movies-in-the-park.

MAY 27-28 Guided Rose Tours Old City Cemetery, Lynchburg MAY 28 Confederate Memorial Day Service Old City Cemetery, Lynchburg 3 – 4 p.m. Sponsored this year by Garland-Rodes Camp No. 409, Sons of Confederate Veterans. Period dress encouraged.

MAY 29 Memorial Day Bird Walk and Count Old City Cemetery, Lynchburg

8:30 – 10 a.m. Join members of the Lynchburg Bird Club for their annual species tally during the peak of the bird population. Bring binoculars. Rain or shine.

JUNE 1-30 Wolfbane's Romeo & Juliet Appomattox Court House National Historical Park

8 – 10:30 p.m. Shows Thursday-Saturday. More details at wolfbane.org

4th Annual

Hill City Keys

JUNE 2 National Donut Day Old City Cemetery, Lynchburg

Drop in for a free donut and tour of the Station House Museum as we honor the women who served donuts to soldiers during World War I.

First Fridays Lynchburg

5 p.m. Highlighting local artists, performers, exhibits and more in the Downtown area.

JUNE 10 Riverfront Concert Series: Lynchburg Symphony Orchestra Riverfront Park, Lynchburg

7 – 10:30 p.m. Free. Attendees encouraged to bring blankets/ chairs. Food and beverage (alcoholic and non-alcoholic) will be onsite. Rain or shine. Sponsored by BWXT.

JUNE 10-17

Lynchburg Restaurant Week Prix fixe menus designed to fit every budget while showcasing each participating restaurant’s most beloved flavors! See page 77 for all the participating restaurants and their delicious menus. For more information visit www.LynchburgRestaurantWeek.com

JUNE 12-16 Discover Lynchburg Summer Camp

9 a.m. – 3 p.m. For kids ages 8 to 12 to discover Lynchburg and its history through hands-on educational activities at the Lynchburg Museum and Point of Honor. Email whitney.roberts@lynchburgva.gov for more information.

JUNE 16 Movies in the Park: Sing! Riverside Park, Lynchburg

Food trucks available at 5 p.m. Movie begins at dusk. Presented by Jump Trampoline Park. Parking and other information available at lynchburgparksandrec.com/movies-in-the-park

JUNE 17 32nd Annual James River Batteau Festival Percival’s Island, Lynchburg 11 a.m.

JUNE 24 Lynchburg Beach Music Festival Riverfront Park, Lynchburg

12 p.m. Featuring The Embers, The Band of Oz and more.

Summer Solstice Wine Festival Lazy Days Winery, Amherst

11 a.m. – 7 p.m. Local wines, live music, festival foods, local growers, arts/crafts.

JUNE 29-30, JULY 1, 5-9 Million Dollar Quartet by Endstation Theatre Company Randolph College Thoreson Theater, Lynchburg

Evening shows at 7:30 p.m., Matinees at 2 p.m. Elvis Presley, Carl Perkins, Jerry Lee Lewis and Johnny Cash make up the Million Dollar Quartet, which tells the story of Dec. 4, 1955, when each of these artists were signed to Sun Records.

Now through October!

4th Annual Hill City Keys

Look for seven pianos, each creatively painted by local students, on display in front of the downtown Lynchburg locations listed below: Visitor Center

Kegney Brothers Irish Pub

The Galleria

(Brookville High School)

(Jefferson Forest High School)

(Dunbar Middle School)

Community Market

Schewels Furniture

Bank of the James

(Altavista High School)

(Virginia Episcopal School)

(Heritage High School)

Amazement Square Children’s Museum (EC Glass High School)

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127

SNAPSH OT

Chef Julia Child may have said er it best: “It’s fun to get togeth eat and have something good to t wha at least once a day. That’s human life is about—enjoying things.” In coordination with we Lynchburg Restaurant Week, ts hope you enjoy these momen brate from our city’s past that cele . nds good food with good frie

ican principal of C.W. Seay, first African Amer event, 1960 Dunbar High School, at a PTA

1925 BPOE Elks members at picnic, c.

5th Earl’s Sandwich Shop, 908

Dinner event at the Virginian

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Hotel, c. 1940’s

h Tavern, built H. J. Brandt’s Watering Branc e Fort Ave. around 1790, location later becam Date of photo unknown.

oric photos, view the archives To browse thousands of hist the operates eum System e Lynchburg us M g ur th The Lynchb oint of Honor and sit exhibits, vi me P d current rg historic ho an s ur ho r museum.o g Fo ur . m hb eu nc Mus w.ly web at ww rg. e r.o th no on ho them .pointof and www

Street, 1948

g. at www.lynchburgphotos.or

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