Using donated cans of food, the Lynchburg Chamber of Commerce Leadership Lynchburg team, downtown venues and businesses, scout troops and concerned citizens will provide hunger relief in our community through an event called “Canstruction”
On Saturday, April 13th 6-8 teams gathered to compete in creating unique artwork structures using canned food. Each team was mentored by an engineer, architect or contractor. The completed structures can be seen and admired in the following locations through Saturday April 20th: Amazement Square, Bank of the James, main lobby in the main street branch, City Hall, the Galleria, Holiday Inn Select and the downtown YMCA.
Canstruction Lynchburg is designed to benefit the area by providing an established competition to generate needed canned food supplies for the Blue Ridge Area Food Bank. All donated cans used in the canstruction projects and other canned goods donated by individuals from the community at the canstruction sites will fill a constantly increasing need in the Lynchburg area. The canstruction teams were also educated on the issue of hunger in our area to further help eliminate hunger in the future.
Be sure and visit the display sites this week, some of them are truly amazing.
Lovingston Winery is celebrating the beginning of spring (even though the weather is not co-operating!) and their new releases with their opening of the tasting room. Saturday, April 6th starting at 11 am until 5:00 pm the tasting room will be open for the season. Visit to taste their newly bottled Seyal-Blanc ’12, their Petit Manseng ’12 and their award-winning Estate Reserve 2009. Tastings are free and if you stay with us at The Carriage House Inn Bed and Breakfast you can make arrangements for a picnic lunch.
Lovingston Winery is located in the foothills of the Blue Ridge Mountains, about 30 minutes from Lynchburg. Over 8 acres of densely planted (1200 vines per acre) vines produce delicious Merlot, Pinotage, Rose and the wines that are recent award winners. The winery is built into the hillside and employs a gravity-flow production method that can be viewed from the tasting room.
Always a delicious and fun visit we have enjoyed Lovingston wines on many occasions.
For directions and more information visit their web site at www.lovingstonwinery.com And call us at 434.846.1388 to make your reservation at The Carriage House Inn Bed and Breakfast for a weekend or weekday visit and wine tasting.
After Easter what do you do with that left over ham? At The Carriage House Inn Bed and Breakfast we take great pride in our Legendary Breakfast and try to use seasonal, fresh or, holiday related ingredients when we come up with our signature dishes. This month’s recipe is a Ham and Cheese Frittata. We are using the left-over ham from Easter as the inspiration for our dish, but the nice thing about this recipe is that it gives you lots of flexibility to use other ingredients For example, if you don’t have ham you can use sausage (pre-cook the sausage and drain it first). We use a mild Italian sausage because it gives you a little more taste and flavor over a breakfast sausage. You could also make a bacon and cheese frittata. If there is a vegetarian in the family substitute the meat for fresh seasonal vegetables. Finally, if you want to make this and you don’t want to buy a ham just to make this breakfast just go to the deli in your supermarket and ask them to slice one piece of ham for you about 1/4 inch thick and you will have more than enough ham to make this dish. This recipe gives you lots of flexibility on the ingredients!
- 6 eggs
- 2 Tablespoons half-and-half
- 2 Tablespoons chopped scallions, both green and white portions
- 1/4 teaspoon freshly ground pepper
- 1 cup diced, thick slice ham
- 1 cup shredded Swiss cheese
- 2 teaspoons olive oil
In a medium bowl beat eggs, half-and-half, scallions and pepper. Gently fold in ham and cheese.
Cook 3-5 minutes lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. After lifting edges and letting batter run to the pan, put pan into a preheated oven of 350 degrees for another 8-11 minutes until center is firm. Cut into 6 or 8 wedges.
Can be served warm or at room temperature.
This is a great recipe to try especially if you have a gluten free person in your family or have a gluten free person visiting!
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