Lynchburg Parks and Rec and the Lynchburg Museum System will once again present their annual Easter Egg Roll on the Lawn at Point of Honor. This year it is being held on Saturday, April 20, 2019 between 10:00 until 12:00.
The Easter Egg Roll is free and open to the public. Your children can take part in various egg rolls (arranged by age), have their picture taken with the Easter Bunny, listen to stories read by local celebrities, visit the petting zoo, have their faces painted, visit the jumpy castle, plat corn hole, learn a spring craft, enjoy the live music and have delicious treats from the food trucks.
Point of Honor is located at 112 Cabell Street. There is plenty of parking, please be aware of no parking signs and directions!
On Saturday, April 6, 2019 Lynchburg’s Parks and Recreation, along with the Seven Hills Art Club will present the 4th annual Art Expo. This free community event will be held between 8:00 until noon at the Lynchburg City Armory.
The Lynchburg City Armory will be transformed into a fine art exhibition and art sale. Over 3 dozen locally established artists, art vendors, galleries and emerging artists will be showcasing their art. Live demonstrations will take place throughout the venue. All art work displayed will be available for purchase.
The Lynchburg City Armory is located at 1200 Church Street. Parking is available on the street or at the Lynchburg Community Market parking lot.
A “soft opening” will be held on Friday, April 5, 2019 between 6:00 until 8:00 at the Lynchburg Community Market. Saturday the galleries open at 8:00 AM.
For more information visit www.lynchburgparksandrec.com/art-expo-lynchburg or call 434.455.5874.
Winter and early spring months do not provide many fresh fruits or vegetables that are made into yummy breakfast dishes. But who doesn’t like a warm piece of quiche on a cold morning filled with delicious bacon, melty cheese and good for you spinach? We serve this dish as a spinach quiche or as a frittata (without the pie crust–which makes it ideal for our gluten-free guests at The Carriage House Inn Bed and Breakfast.) And we have served this dish as a lunch or dinner entré along side a fresh fruit or green salad. Check out the hints below to see how this dish can be a very flexible alternative to those picky eaters in your family by adding or deleting ingredients.
- 6 large eggs, at room temperature, beaten
- 1 1/2 cups heavy cream
- salt and pepper, to taste
- 2 cups chopped fresh baby spinach, packed tightly
- 1 pound bacon, cooked until crisp and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate
- Preheat oven to 375 degrees.
- Combine the eggs, cream, salt and pepper in a food processor or blender.
- Layer the spinach, bacon and cheese into the bottom of the pie crust.
- Pour the egg mixture on top of the spinach mixture.
- Bake for 35-45 minutes until the egg mixture is set and a knife inserted in the center comes out clean.
- Cut into 8 wedges and enjoy!
- We have made this into a frittata. Just eliminate the pie crust. It takes less time to cook as a frittata, watch it carefully.
- We have added artichokes, sliced cherry or grape tomatoes, Parmesan cheese or sausage bits to the egg mixture, either in addition to the ingredients listed above or in place of.
- Making a spinach quiche or frittata gives you the opportunity to go through your refrigerator and get rid of some of those vegetables before you have to throw them out.
- Here is the BEST TIP. When we make this as a frittata, we make them in silicone muffin cups. They are super easy to remove and if you have someone who can’t eat cheese you can leave it out of their fritatta. Likewise if you have a vegetarian leave out he meat in their breakfast. It is an easy answer when you are dealing with multiple dietary restrictions.
Small Batch, a new barbeque restaurant, has opened on Bedford Avenue, an up and coming scene? After all, Blue Marlin Seafood and Restaurant and the Dahlia are just a block away. Now we are lucky, there’s a good source for barbecue just around the corner too!
Located at 2302 Bedford Avenue this restaurant’s tag line is BBQ, Bourbon and Beer. Serving smoked and barbecue sandwiches or plates you can choose from pulled pork, smoked chicken or brisket, cooked in their two twin smokers. Add to this wings with a variety of sauces, ribs, yummy sides, a selection of salads and of course desserts. Do you need to feed a crowd during a game or get together? Then you’re in luck! You can choose from their Feed a Crowd or Family Packs. These include your choice of meat or meats, sides and extras, buns or cornbread, salads and sauces. And don’t forget key lime pie, brownies or cookies as a sweet touch. Mike and I have tried the Pulled Pork Sandwich with a side. The sandwich was moist and piled high with the pork and just the right amount of sauce. I tried the Mac & Cheese, Mike tried the Potato Salad. Both were good and a great side with the sandwich.
The restaurant interior features a bar, high-top tables and booths plus an outside eating area for our upcoming warm months.
The bar offers more than 25 bourbons and whiskeys. A nice selection of beers are available along with some “high proof lemonades” and teas plus a choice of cocktails. Have you heard of an Apple Pie Bourbon Sweet Tea? What about a Strawberry Bourbon Lemonade? Both sound great, especially on a hot summer night.
The dining room and bar are located in an old garage/gas station. There are tables, booths and stools at the bar. In warmer weather, there are tables on the patio. Small Batch offers dining in or out- -they do a great take-out business. There is plenty of parking around the building.
Open Monday through Thursday 11 until 10, Friday 11 until 11 and Saturday 11 until 9. They can be reached at 434.439.2807 or www.smallbatchlyh.com. We think you’ll like it!
Rendez-Vous is now open! The newest downtown restaurant in Lynchburg, Virginia’s is ready to be explored and enjoyed. Located at 1125 Main Street, in the heart of downtown, this restaurant is on it’s way to becoming a “new” favorite. Standing at the corner of Main Street and 12th Street there is ample parking in its own, private parking lot.
This bistro-style restaurant features a blend of French and Caribbean cuisines, including a few traditional menu choices from Haiti. The decor is cozy and inviting while being forward thinking and a bit edgy. You can choose to sit in the main dining room, at the bar or lounge area or when warmer weather hits outside on the patio.
The menu features an exquisite selection of dishes, cocktails and wines. The entrées are made from scratch with local, fresh ingredients and products. The menu offers a nice selection of appetizers, salads, entrées, tacos, crepes, sandwiches and sides. Portions are ample, the sides are easily shared. Choose from a traditional Escargot or Conch Fritter with a mango-habanero sauce to start. The French Salad with walnuts, beets and chevre prepares your palate for Bouillabaisse, Coq au Vin, Cassoulette or Arroz con Pollo. Be brave, try the Haitian Griot–a traditionally roasted pork loin with black beans, rice and pikliz or Curried Goat served with black beans, rice and collard greens. Don’t forget to save room for dessert!
The bar offers a nice variety of signature cocktails, your old favorite cocktails and wines by the glass or bottle. Be sure and ask for their cocktail menu.
As this is another great, but small, restaurant reservations are strongly recommended, especially on Friday and Saturday evenings. Call 434.528.1414 to arrange your dinner time. Rendez-Vous is open for dinner only, Monday through Saturday between 5:00 until 12:00.
February is halfway over, Valentine’s Day is in 2 days, so we’re asking, why not prepare this delicious, decadent dessert for your sweetie? It’s got chocolate and caramel, so it can’t be all bad. Read the recipe carefully, don’t let the ingredients and many steps scare you. They really aren’t that hard to make. You will come out smelling like a rose!
- 6 oz. bittersweet chocolate (at least 70% cacao), melted, slightly cooled
- 1/2 tsp. kosher salt
- 3 large egg yolks
- 1/4 cup sugar
- 1 cup heavy cream, divided
Popovers and Assembly
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3/4 cup flour
- 1/2 cup grated white cheddar
- nonstick cooking spray
- 1 cup sugar
Chocolate Mousse: Place chocolate and salt in a large bowl; set aside. Cook egg yolks, sugar and 1/2 cup cream in medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. Pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. Let cool. Do ahead: mousse can be made 2 days ahead. Keep chilled.
Popovers and Assembly: Preheat oven to 425 degreesº. Lightly butter 10 cups of standard 12-cup muffin tin or two 6-cup popover pans. Whisk eggs in medium bowl to blend. Bring cream, milk, salt and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. Whisk in flour, then cheese (no lumps should remain).
Divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. Reduce heat to 350° and bake until popovers are puffed, golden brown and crusty, 20-25 minutes longer. Turn out onto a wire rack and let cool.
Just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. Fill a large bowl with ice water. Bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp brush and swirling pan occasionally until mixture turns deep amber. Set the bottom of saucepan in ice water to stop the cooking process and firm caramel slightly (this will make it easier to work with when dipping popovers).
Working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (If caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency).
Once the caramel has set, mix mousse with a rubber spatula to loosen. Transfer to a pastry bag fitted with a 1/4″ pastry tip. Working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.
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