El Jefe Taqueria Garaje has opened in downtown Lynchburg, VA. This eclectic tequila bar has a minimalistic menu that features 10 types of simple, fresh tacos made from either 6 or 10-inch corn tacos, house specials and quesadillas. The bar serves nine times more varieties of tequila than tacos, or 90 types, of tequila, priced between $5 to $11 per shot.
If you are unfamiliar with tequila the wait staff has been schooled in the different types of young and aged tequilas, such as blanco, anejo, joven and reposado.
Tequila is made from the Mexican agave plant, the Blue Weber. Blancos, or “whites,” are clear and relatively un-aged tequilas. Anejo is aged at least one year and is smoother and more complex. Joven, or “young” tequilas are mixed with colorants and flavorings. Reposado, or “restful” is aged between two to 11 months with flavors influenced by the wood barrels in which it was stored.
The bar is a narrow space that seats only about 38. Outside is a two-tiered patio that seats about 24. On warm spring and summer days the wait can be long. The outside patio overlooks the Bluffwalk and the James River.
In addition to the bar menu on Saturdays and Sundays, between 11 until 3 brunch is served. The brunch menu includes Sopapillas, Huevos Rancheros, Mexican Breakfast Frittata, pitchers of Margaritas, Bloody Mary’s and Mimosas.
Located at 1214 Commerce Street parking can usually be found on the street or in the nearby parking garage. El Jefe Taqueria Garaje, which roughly translates to “the boss of the food garage” is open Sunday through Thursday between 11 until 10 and Friday and Saturday between 11 until 1 am. They can be reached at 434.333.4317, if you have any questions.
If while staying at The Carriage House Inn Bed and Breakfast you would like a Mexican breakfast we can accommodate you. In the past we have served Huevos Rancheros, a Mexican Breakfast Frittata or a Chorizo Frittata, usually accompanied by avocado, salsa and beans. Call us at 434.846.1388 when making your reservation and request one of these special breakfast entrees.
The Renaissance Theatre, in downtown Lynchburg, VA, is presenting the hilarious, side-splitting musical comedy spoof of Gone With the Wind, entitled “I’ll Never Be Hungry Again.”
Named after Scarlett O’Hara’s famous declaration and line in the movie this play follows David, a black graduate student, who discovers Gone With the Wind is required reading for his Southern lit class at the University of Michigan. As many students do, David puts off reading the book until the night before a test only to realize the book has more than 1,000 pages! He attempts to speed read the book, but falls asleep where he finds himself on the plantation home of Starlett–not Scarlett–O’Hara, trapped as a character int he book he has come to despise.
The small black box atmosphere at Renaissance Theatre is the perfect backdrop for this musical. An extremely fast-paced production plus over-the-top costumes and exaggerated sound effects keeps the actors and audience enthralled and involved in the story line. Mike and I thoroughly enjoyed it.
This play will be performed on February 26, 27 and 28 plus March 3, 4 and 5, 2016 at Renaissance Theatre. Located at 1022 Commerce Street parking can usually be found on the street or in the parking lot just across from the theatre. Tickets can be purchased at etix.com or by calling 434.845.4427. But don’t delay, previous shows were all sellouts!
Staying with us at The Carriage House Inn Bed and Breakfast while to enjoy this delightful, yet thought provoking play, we will serve you a southern-style breakfast of Shrimp and Grits if you’d like. Just request this special breakfast entree’ when calling 434.846.1388 to book your reservation.
A new recipe for guests of The Carriage House Inn Bed & Breakfast during the month of February.
As most of you know we feature a signature dish each month, usually based on the season of year, freshest local ingredients available or a holiday celebrated during the month. In year’s past we have served a chocolate waffle during February. We have tried different chocolate waffles but the signature dish has been chocolate waffles . In 2016 we are featuring Red Velvet Waffles! Maybe it’s time for you to try something new for your sweetie too. Unlike all of our other recipes this one is super easy because it comes from a box. We wanted to do something that was quick and easy because who wants to spend their time in the kitchen when you can be with that special person in your life.
Ingredients for the waffles:
- 1 box red velvet cake mix
- nonstick cooking spray
For the cream cheese drizzle:
- 4 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup milk, warmed
For the red berry salad:
- 2 cups strawberries, sliced
- 1 cup raspberries, 1/2 cup pomegranate seeds
- 1 tablespoon sugar
Preparation for the waffles:
- Preheat a Belgium waffle iron to medium-high heat.
- Prepare the cake mix, according to the package directions. Once the waffle iron is hot, spray with cooking spray. Pour about 1 cup of the cake batter into the waffle iron. Cook for 5 minutes, then carefully remove from the waffle iron. Place is a 250° oven, on the rack only, to keep warm. Continue making waffles until the batter is gone.
For the cream cheese drizzle:
- Put the softened cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in the milk until smooth. Set aside.
For the berry salad:
- Mix together all the ingredients for the red berry salad in a bowl. Set aside.
When ready to serve top each waffle with a heaping spoonful of the red berry salad and drizzle the cream cheese icing over top. Happy Valentine’s Day!
**Helpful hint: we put the cream cheese icing into a squirt bottle so that drizzling was easy.
We are offering a variety of special lodging packages during the month of February. Come visit Lynchburg, Virginia and stay with us at The Carriage House Inn Bed & Breakfast, select a special Valentine’s Day package and you’ll impress your loved one. Remember, every day is Valentine’s Day, during the month of February at The Carriage House Inn. Special packages are offered throughout the month. Call us with any questions, 434.846.1388.
This time of year pumpkin and ginger are popular so we have made a ginger pumpkin french toast from our ginger pumpkin bread recipe. The aroma fills the house while baking the bread and our guests can’t wait for breakfast the next morning to try our french toast. This bread is great to serve at Thanksgiving or Christmas dinner or makes a great gift during the holidays. We came up with the idea of making the ginger pumpkin french toast from the bread one year when we made several loafs of bread and had leftover bread. The bread was so good I decided we would have if for breakfast the next morning and I made french toast with it. Yum! Unlike many pumpkin breads this one is a little denser and less sweet so it makes a good french toast. Yes, we tired the store bought pumpkin bread and it fell apart and was too sweet for our taste.
Ingredients for the bread:
- 4 1/2 cups of unbleached bread flour
- 2 teaspoon cinnamon (I use Vietnamese Cinnamon)
- 1 teaspoon ground ginger (spice)
- 1/2 teaspoon ground cloves
- 1/3 cup granulated sugar (white sugar)
- 1/4 cup fresh minced ginger
- 1 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1 15 oz can of pumpkin puree
- 2 large room temperature eggs
- 1/4 cup (half stick) melted unsalted butter
- 1/2 cup raisins (optional)
Directions for making the bread:
- In a large bowl, combine the flour, spices, sugar salt and yeast
- In a separate bowl mix together the pumpkin, eggs, melted butter and fresh diced ginger.
- Once the wet ingredients are well combined, add the wet ingredients to the dry ingredients, stirring the mixture until the dough comes away from the sides of the bowl
- Knead the dough for 2 to 3 minutes then let rest for 15 minutes.
- Knead the dough for another 5-7 minutes until smooth. (Knead in the raisins here if you are adding them)
- Transfer the dough into a lightly greased bowl and cover and let rise for 1-1 1/2 hours until dough has doubled in size.
- Remove dough from bowl and place in a loaf pan and let rise for about an hour (dough should be puffy but not doubled in size again)
- Place in a preheated oven to 375 and bake 25-30 minutes until lightly browned. Cool slightly before serving.
- This should give you 2 loafs of bread.
To make the ginger pumpkin french toast:
- Cut 1 inch thick slices of bread
- Mix together eggs (1 per person)
- with either heavy cream, half and half or orange juice
- Dip bread slice into mixture and put on hot griddle that has been buttered
- Flip bread after 2-3 minutes cooking and cook other side.
- Serve with maple syrup
Ginger pumpkin french toast brings together the tastes and smells of the holiday season. The bread is so good that you may not have leftovers to make this for breakfast so if you want to avoid that possibility you may need to double the recipe. You can make this anytime of year!
We look forward to seeing you the next time you are in the Lynchburg area. For reservations call us at 434.846.1388 or book on-line.
September and October in Lynchburg and Central Virginia means apples. Lots of apples. Just north of The Carriage House Inn Bed and Breakfast, in Amherst County, are several large orchards. They sell fresh fruits and produce during the growing seasons and their apples in late August until mid-October are fabulous. You can even pick them yourself, if you are willing and they make a fabulous apple spice bread.
We serve this Apple Spice Bread as our fourth breakfast course, during September, when we have served a savory entrée. Yes, you read correctly, we serve a four course for breakfast each morning. Generally we start with a Smoothie Shot, then a Taste of Yogurt topped with fresh fruit, followed by the Entrée and accompaniments. The last course is something sweet, or dessert-like. Our Apple Spiced Bread certainly hits our fourth course note.
If you don’t live near an orchard or farmer’s market then you can purchase apples at the supermarket, but if you want the total experience of picking the apples and then baking them this is a great area to get that experience! Below is a list of near by orchards in the event you want to plan your stay here with a stop at one of our orchards.
Ingredients for Apple Spice Bread:
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 cup sugar
- 1/2 cup oil (corn or canola)
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 cups coarsely chopped apples
- 1/2 cup raisins
- 1/2 cup chopped nuts (pecan or walnut)
- 1 teaspoon sugar
- 6 nut halves (pecan or walnut)
Preheat oven to 325 degrees. Grease a 9-inch loaf pan and line the bottom with waxed or parchment paper.
Mix the flour, baking soda, salt, cinnamon and cloves. Set aside.
In a large bowl, mix 1 cup of the sugar with the oil; add eggs and vanilla. Stir in apples, raisins and nuts; add flour mixture, stir until mixed.
Pour batter into pan and level the top. Bake 20 minutes.
Remove gently from the oven and sprinkle 1 teaspoon of sugar onto the top, press the nut halves down the center of the bread. Return to oven, bake an additional 30-40 minutes (or until tester comes out clean). Turn onto a rack to cool.
Makes 1 loaf.
This bread freezes well and makes a delightful addition to a bagged lunch. Enjoy!
P.S. Remember, you can always request a dish you have read about on our blog to be served anytime you stay with us at The Carriage House Inn Bed & Breakfast. As long as we can get the ingredients we are happy to make your breakfast dreams come true.
Near by Orchards. Please click on each orchard to get their hours of operation as well as directions.
Each summer we grow a rather substantial garden in our back yard of The Carriage House Inn Bed and Breakfast. Items grown are often prepared and served during our 4-course breakfasts. Among the items grown is zucchini. Any of you who have ever grown zucchini knows that when it ripens, it ripens, and we usually have a bumper crop all at once. What do you do with dozens of ripe zucchini? We have made them into pancakes, fritters and the zucchini bread found here, in fact I have just finished making 18 loaves! When you visit during Late-July or August you will probably be served something zucchini at least once during your stay. Another twist is to take the zucchini bread batter and make them in muffin cups rather than loaves. You may need to shorten the cooking time a little in the muffin cups. They freeze great so you can freeze them and serve them later in the year. Enjoy!
- 3 1/4 cups flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini (drained)
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl combine oil, eggs, water zucchini and lemon juice.
- Mix wet ingredients into dry, add nuts and fold in.
- Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini-loaf pans for about 45-50 minutes.
Helpful hints: 1. Zucchini is a water-laden vegetable. I found it made a better bread if allowed to drain after being grated. Even just draining while you prepare the pans and combine the main ingredients seemed to help. 2. I suggest you turn the pans around in the oven during the last 10-15 minutes of baking. Baking time is dependent upon the wetness of the ingredients, so use your cake tester and bake until tester comes out clean.
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