Downtown Lynchburg, Virginia has a new restaurant, Urbavore. Owned and operated by Elizabeth Russell and Matthew Kaplan, the former owners/operators of the Cheesy Rider food truck, you are in good hands.
Located at 1103 Church Street, this tiny, quaint breakfast and lunch spot may be just what you are looking for. Only 6 tables inside and one out, so be prepared to wait to eat in or just grab your meal to go. Food items are served in to go containers.
The first, and only, vegan restaurant in Lynchburg features only vegan recipes, but you may not realize this when eating the delicious food. They serve “traditional” foods like crab cakes and burgers, but all are made without animal products like meat and dairy. One grilled cheese sandwich is from their food truck menu. Even if you are a carnivore, a trip to Urbavore is a great change of pace. Who knows, maybe you will like enough for a return trip!
The menu includes a selection of burgers and sandwiches: Reuben Burger, Crabbie Sliders, Eggies on Toast, and the ever popular Banh Mi Chay. Sides include: a house-made soup that is made fresh each week, mac and cheese, Caesar salad and house-made sweet potato chips. Looking for breakfast? Belgian waffles, biscuits and gravy or maple-pecan scones fit the bill. Dessert offers cheesecake or pot de crème. They have an extensive menu of beverages: wine, beer, cocktails and mimosas.
Open Monday through Saturday between 10 until 8 and Sunday from 10 until 4. You can review their menu at www.urbavorekitchen.com. If you have questions call 434.851.2727. You might have just found your new favorite breakfast or lunch spot!
Did you know that from the first half of the 19th century and until the late 1980’s shoes and Lynchburg, Virginia were synonymous?
In 1888 the Craddock-Terry Shoe Company was founded by John W. Craddock, A.P. Craddock and T.M. Terry. This company became the largest and most significant manufacturer in Lynchburg and grew into the 5th largest shoe company in the world. When the Craddock-Terry Shoe Company opened a plant at the corner of 14th and Jefferson Streets in 1901 it was the first shoe company south of the Mason-Dixon Line. By the mid-1900’s the company employed over 3,000 workers, in various plants located throughout the city. In addition to its Lynchburg plants, by 1921 Craddock- Terry had factories in St. Louis, MO. and Milwaukee, WI.
Known for manufacturing a quality, precisely fitted product with careful attention to detail and practicality, by 1941, the Craddock-Terry Corporation was manufacturing 26,000 pairs of shoes and boots each day, most of them for the military. Combat boots and other military shoes were the biggest sellers.
During the late-1940’s the sale of regular footwear picked up. It was during this time that Craddock-Terry began to specialize in shoes for babies, children, women and men. During their peak production capacity they were producing almost 100,000 pairs of shoes each day!
By October 1987, Craddock-Terry was forced to file for bankruptcy, with assets of $44.1 million, liabilities of $49.8 million and over one thousand creditors.
We are lucky enough to own an original pair of Craddock-Terry women’s shoes, probably from the late 1800’s. We found them in an antique store in Roanoke. The stamp on the bottom is still clearly visible, the shoelaces are in tact and the condition of the shoes is pristine. When we close and sell The Carriage House Inn Bed and Breakfast we will probably donate them the Craddock-Terry Hotel to be put on display in their lobby. They were a “true find” that we routinely share with our guests.
As our blog followers know, last month I posted an entry entitled “Food To Die For” which was a synopsis of Jessica Bemis Ward’s first cookbook for Lynchburg’s Old City Cemetery. Today I want to expose you to her second book, Food To Live For We’re Alive and Cooking.
It took Jessica almost ten years to compile and write her second cookbook. After the huge success of her first she and the wonderful staff and volunteers at Old City Cemetery knew she needed to write a follow-up.
Food To Live For concentrates on the foods prepared for gatherings of family and friends, as did Food To Die For. The recipes in Food To Live For celebrate daily meals as well as celebrations, birthdays, holidays, dinner parties and spur of the moment suppers among neighbors and friends. Just reading the table of contents to review the categories of recipes included will make your mouth water. Appetizers, soups and chowders, salads-including main dish salads, main courses and of course desserts. Speaking of desserts, there are six recipes for all things chocolate!
As before, sprinkled throughout the book are helpful hints, tips, sayings, musings and wonderful pictures from various members of the Old City Cemetery staff and volunteers. Some of these will make you chuckle. Others will remind you of your mother or grandmother. Others still will prod you into action. The pictures throughout the book add to the stories of the gravegarden, the people who reside there and there lives before. Several pages speak of “cooks in the gravegarden.” Personally I find it interesting to know more about some of the people who are buried at Old City Cemetery.
Food To Live For is available for purchase at Old City Cemetery, 401 Taylor Street, Lynchburg, VA 24501. 434.847.1465. www.gravegarden.org. Proceeds from this book also benefit the cemetery and it’s education programs, tours, maintenance and growth. Old City Cemetery is always an interesting place to visit, no matter the month, season or weather. If you haven’t visited this special place yo are long overdue.
While thumbing through a cooking magazine recently there was an article about Masaharu Morimoto, an Iron Chef on the Food Network show, Iron Chef America, stating his favorite breakfast was a pancake with pineapple, coconut and macadamia nuts. Having lived in Hawaii for three years in the 1960’s I never had pancakes with these tropical ingredients, but I do enjoy each ingredient individually so I decided to create a recipe with these three ingredients and I’m calling it Hawaiian Pancakes. First I took our Ultimate Buttermilk Pancake recipe and altered it a bit. When we lived in Waialua, our neighbor worked at a sugar mill and would always bring us bags of what we called “raw sugar” so I changed the white ganulated sugar to Turbinado. Next, get a fresh pineapple (it tastes so much better than canned pineapple) and you will use macadamia nuts and shredded or flaked coconut as the toppings.
- 2 Cups all-purpose flour
- 3 Tablespoons of raw sugar (Turbinado)
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 Cups buttermilk-room temperature
- 2 eggs-room temperature-separated
- 2 Tablespoons melted unsalted butter
To the Buttermilk Pancake recipe above you can alter or add the following ingredients to make them “Hawaiian”
- add 1 teaspoon coconut extract
- add 3 heaping tablespoons of shredded coconut to the batter
- add 1/3 cup diced, fresh pineapple chunks to the batter
- top with a few fresh pineapple chunks, as a garnish
- top with 1/3 cup toasted macadamia nuts, as a garnish
- top with 1/3 cup toasted shredded coconut or coconut flakes, as a garnish
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda, salt, pineapple chunks and shredded coconut). In a second bowl whisk together the wet ingredients (buttermilk, eggs yokes, coconut extract and melted butter). Keep the two mixtures separate until you are ready to make the pancakes. Whip the egg whites to stiff peaks then gently blend to the combined ingredients before cooking
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Let the batter sit for 15 minutes before cooking. ADD THE EGG WHITES NOW. Using a scoop (I use an ice cream scoop) pour the batter on the griddle or frying pan. Brown on both sides and serve with butter and maple syrup. This recipe should serve five or six people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Top with pineapple chunks, macadamia nuts and coconut. Serve with syrup.
We have had several return guests ask us to make these pancakes for them again. Yes, they are that good! And who doesn’t hope that winter is finally over and you can dream of sunny and war, Hawaii? I’s sure you will enjoy our Hawaiian Pancakes. They are moist, fluffy, light and soooo much more.
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