On Saturday, July 21st, Sans Soucy Vineyards in nearby Brookneal, Virginia hosted it’s Annual White Dinner. Located on a former tobacco farm the vineyard area was chosen for its gentle hillside slope. The first farm winery in Campbell County, their first 5 acres were planted in 2001. The winery and tasting room are located in a century old restored barn and school house, a unique setting for delicious wines.
Taking place on the vineyard grounds, under the stars, Chef Paul Anctil and his wife Cameron delighted guests with a unique and delicious dinner menu featuring white foods and white wines in a white setting. Guests wore white. The vineyard was decorated in white. The breeze was brisk and the sky cloudy but never rainy.
The evening began with a delicious Sangria while guests mingled, explored the vineyard and began to relax. Featuring farm to table eats and wine pairings the menu included the following dishes: Grilled Watermelon with Ahi Ceviche, accompanied by 2008 Viognier Reserve, Grilled & Roasted Goose-Stuffed Pepper with a Pasilla Sauce, accompanied by 2008 Traminette Reserve, the main course was Pulled Pork, Cuban -style Black Beans & Rice accompanied by Traminette Reserve, Grilled Pain Perdu topped with Mango Jicama Salsa accompanied by 2010 Tempranillo Reserve and Sweet Potato Pudding topped with Chocolate Espresso Bean Ganache garnished with a Churro and Coconut Praline accompanied by 2010 Legacy. (Of course all of the wines were from Sans Soucy Vineyards!)
Live music was provided throughout the evening.
This annual event is by invitation and sells out each year. If you’re interested in next year’s White Dinner contact Sans Soucy Vineyards at www.sanssoucyvineyards.com. You’ll be glad you did!
Crabtree Falls is about 1 hour from Lynchburg and is arguably the most beautiful waterfall in Virginia. It is the tallest waterfall east of the Mississippi and is a must see. The falls were named after William Crabtree who settled in the area in 1777. The hike to the top of the falls will take about 3-4 hours and the return trip down will take about half that time. There is parking at the bottom of the falls for about 20 cars and the last time we hiked it there was a parking fee of $7.00 (take cash or check and a pen to deposit the fee in box and mark which space you are parked in-honor system). There are restrooms at the bottom of the falls. During the hike you will be climbing almost 1400 feet in elevation. Most of the trail is along the falls although there are a number of switch backs. Wear a good pair of hiking boots and socks and take lots of water with you as there are no concessions stands to buy water. Take your camera, the scenery is beautiful! Since we have lived in Lynchburg several people have died when climbing on the rocks in the falls so we advise our guests to stay on the trails. The hike is moderate difficulty. This is a good way to burn lots of calories. According to a calorie calculator you will burn 1500 calories so don’t worry about eating too much at breakfast!
To reach the falls from The Carriage House Inn Bed and Breakfast (directions from Mapquest):
- Take the D Street Bridge Go .2 miles
- Turn Left onto Rivermont Ave Go .3 miles
- Turn Left onto 5th Street (changes to VA 163) Go 1.1 miles
- Turn Right onto VA 210 (at light) Go 3.1 miles
- Turn Left onto US-29 (don’t take US 29 business) G0 16.2 miles
- Turn Left onto VA-151 (Patrick Henry Highway) Go 10.6 miles
- Turn Left onto Crabtree Falls Highway (VA-56) Go 14.5 miles
- Follow signs to parking area
Summer is here and what would summer be without watermelon? We serve this as a fruit course during the month of July. It is the perfect fruit, juicy and refreshing on a hot summer day. The sauce is a tangy, gingery sauce. The chopped pistachios give the dish great contrast in both tastes and textures. It is sweet and salty, juicy and crunchy. It couldn’t be easier to make!
Start by cubing one-inch squares of fresh seedless watermelon that has been chilled, pour the sauce over the cubes and sprinkle with some chopped pistachios and serve!
- Stir together:
- 6 oz of Greek yogurt (can use plain yogurt as a substitute)
- 2 Tablespoons of honey
- 1 Tablespoon fresh lime juice
- ¼ teaspoon freshly grated ginger
Serving suggestions: This can be served on a plate or in a bowl. If you are having a large gathering you can hollow out the watermelon and serve from the hollowed watermelon rind.
This dish is very versatile. Serve it as a breakfast fruit, a refreshing dessert or as a fruit salad. It has been a hit with our guests and I’m confident you will love it too.
On Saturday we got some great fresh peaches from the farmer’s market and in about a week our black berries will be ready to pick. This is the time of year to enjoy all the fresh fruit that is available locally! We will be posting other recipes using fresh fruits and vegetables so keep checking our blog.
It’s amazing what we take for granted now days. With a flip of a switch we have power and all the things that go with it such as hot water, air conditioning, computers, televisions, stoves, washers and dryers and much more. All that changed suddenly last Friday (June 29th) about 9:30 PM. After taking Kathy out for a birthday dinner we headed home and were relaxing until the wind picked up and we ran outside to secure all of our front porch furniture. The wind got worse the power flickered and then things went black. Finding our flashlights we wandered around the house to see if there was any damage and noticed a huge tree limb from across the street had fallen and was blocking the street. As storms go it wasn’t much of a storm, only about twenty minutes of high winds with some thunder and lighting and an insignificant amount of rain which did nothing to ease the drought. It was the hottest day of the year with temperatures reaching 103 degrees and this little wind storm dropped the temperature about 20 degrees. Without power we called it a night and we expected things to be back to “normal” the following day.
Saturday morning we woke up and still no power. The forecast was for another 100+ degree day but I had confidence that things would be restored quickly now that it was daylight. Fortunately we didn’t have quests that weekend so we thought it would be a great day to do some exploring around town, but first we decided to go to McDonalds. As we approached the golden arches traffic came to a complete stop. As we inched our way closer and closer it was apparent that we were not the only ones without power. The line of people waiting to be served was out the door, every parking spot was taken and people were parking blocks away and walking…we didn’t stop for breakfast that morning.
The phone started ringing. “Do you have rooms available for tonight?” the caller asked. “Our power is out and we aren’t taking reservations until it is restored,” Kathy replied. I can’t blame people wanting to get out of their hot house but I thought they were over reacting as power would surely be back on by mid-afternoon. As we drove around and saw trees down, streets closed, power lines in the road I realized that we may not have power today. Every couple of minutes the phone would ring….”Do you have any rooms available?” After about the 30th calls we changed the message on our phone, “Due to the power outage we are not taking reservations until our power is restored.” We, like the 70+ percent of Lynchburg that didn’t have power, just made the best of a bad situation until we started hearinig that it could be a week or so before all the power was restored. Deciding that it might be prudent to get a hotel room with air conditioning I started making calls. The front desk person, if they even answered the phone, would laugh when I asked the question so when it was obvious that there was not a room available within a 60 mile radius we made the best of a bad situation and went to bed early. That night it was a little warm in the house, but I was still confident that we would get power the next day.
Sunday we woke up to no power and Kathy went jetting off to Michigan to visit her mom. I called people that had reservations with us this week and explained the situation (no power, but I’m optimistic that it will be on before they arrive later in the week.) Every one cancels their reservation. The phone continued ringing and ringing and ringing, locals looking for a room with air. By the afternoon I decided to go to the movies to cool off. On the way home I had the brilliant idea that I could get a generator and hook up a window air conditioner that was stored in garage and be able to sleep in air conditioned comfort. Stopping at all the stores in town I quickly found out that no one had generators, but I could order one and have it in three weeks. That reminded me of looking for a snow blower two winters ago before the third major snow storm hit us. To make a long story short, I bought a hammock since I couldn’t find a generator and hung it over the covered driveway. Even though the drive is covered it does get a little sun in the late afternoon so I would cool down the asphalt by wetting it down at dusk and then settle in for the evening. It’s amazing how many cars drive up and down our street all night long! Where are they going? There isn’t anything open at 2:00am and no one has power. Why aren’t they at home sleeping? Some day I’m going to stay up all night and follow all these people to see where they are going. There must be something really interesting at the end of our street for all these people to be driving there. That’s a project for another day, for now, I’ll just put a pillow over my head and try to sleep.
Monday morning. Another HOT day! I’m not going to waste my time calling hotels; I’m going there in person. Someone has to be checking out of a room and I was going to be there to get it. Well that plan didn’t work, but at least I was able to recharge my cell phone…yes, people were still calling and no, I don’t have any rooms available but at least I now had a fully charged phone. By the afternoon I decided that I needed to clean out our three refrigerators and our free-standing freezer. Rather than just throw things away I decided to have a cookout and feed the neighborhood before things went bad. We had wild Alaska salmon, pork chops, steak, hamburgers and pork loin as the main course and had a feast. Thankfully I had a full tank of propane for the grill. Dinner was a big hit. It’s always good to connect with your neighbors. As I was cooking the power came back on. Life is good again. I rolled up the hammock and moved indoors to our bed.
I was one of the fortunate ones. Our power came on but there are still lots of people without power. Tuesday morning I start getting calls from all the hotels in town letting me know they now have a room available for me, but no one is calling me looking for a room. As I sit in my air conditioned office writing this post there are hundreds of electric workers in the hot sun on this 97 degree day working to restore power to more neighborhoods so that other families can get back to normal. The City workers that had July 4th off are working hard trying to clear streets. The land fill is open (I took a truckload of brush there). Later tonight I’ll pick Kathy up from the airport.
If you are reading this post, I want to assure you we now have power AND we have rooms available. Please feel free to call us and make your reservation. To put it another way, The Carriage House Inn Bed and Breakfast is open for business. We have cool rooms and cold beverages! Call now to reserve your room!
I hope everyone has a great 4th of July.
On Saturday, July 14, 2012 between 11am-6pm, Peaks of Otter Winery will hosts it’s 8th annual Horse and Hound Wine Festival.
This unique winery and festival is full of fun and exciting events, wines, foods and shopping opportunities. Throughout the day you will be able to taste the wines from 9 local wineries (some made entirely from any fruit but the grape!), enjoy delicious food ranging from pizza to BBQ to salsa to everything in between, shop at over 50 artisan and crafts booths. Combine this with a Parade of Horses, a Muskrat Race and Agility Dog & Obedience Demonstrations to make your day anything but boring.
Stay with us at The Carriage House Inn Bed and Breakfast for at least two nights during this summer festival and your tickets will be complimentary. Visit our web site www.TheCarriageHouseInnBandB.com to choose your room, then call us to book your reservation. You must mention this special when booking your reservation. This special cannot be combined with any other special, discount, coupon or voucher. Advance reservations are required, not later than July 7, 2012 . Call us at 434.846.1388.
You don’t want to miss this day of excitement! See you soon.
Blueberries are in abundance during the month of June, so our signature dish this month at The Carriage House Inn Bed and Breakfast is Blueberry Pecan Scones. Easy to make, delicious to eat, and good for you this recipe is one you will enjoy. We are growing blueberry bushes in our organic garden and hope to be able to harvest our own blueberries next summer. This month, as we did last month, we visited a farm near Lynchburg, Virginia to pick them fresh.
- 2 cups flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup cold butter, unsalted
- 1 egg
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1/3 cup chopped pecans, toasted
- 2 teaspoons grated lemon peel
- 1 egg white, lightly beaten
In a large bowl combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In a small bowl whisk the egg, milk and vanilla; add to crumb mixture. Stir in blueberries, pecans and lemon peel just until moistened.
Turn onto a floured surface, knead 6-8 times. Pat into an 8-inch circle; cut into eight wedges. Separate wedges and place 2 inches apart on a greased baking sheet.
Brush with egg white and sprinkle with remaining sugar. Bake at 375 for 18-20 minutes or until lightly browned. Serve warm.
Makes 8 large scones.
At The Carriage House Inn Bed and Breakfast we bake these scones in a mini-scone pan, found in kitchen specialty stores or at kingarthurflour.com, and serve them as our Amuse-Bouche course at the beginning of our legendary four-course breakfast. The smaller pan makes 16 2″x3″ mini-scones. We have used white sugar crystals or sprinkling sugar, found at kitchen specialty stores or wherever cake baking supplies are sold, as the final step, adjusting the amount of granulated sugar used in the recipe accordingly. You may use frozen blueberries. If using frozen blueberries do not thaw to avoid discoloring the batter. To toast the pecans, place them on a baking sheet in a 350 oven for 7-10 minutes, or until fragrant and a medium-brown color. Watch them carefully as they burn easily. Chop them after they are toasted. These scones are great served alone or when accompanied by Lemon Curd, found in the baking isle at most grocery stores, for a taste balance of sweet and citrus-tart.
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