Vector Space, 402 Fifth Street, Lynchburg, VA is now open and helping it’s members who are interested in science, technology, engineering, art and math collaborate, invent, discover and build things that interest them. Access to materials, equipment, tools and instruction help students, hobbyists and professionals hone their craft, share their knowledge and learn new things. The focus of Vector Space is the connection between personal interests and academic learning of science, technology, engineering, art and mathematics. The classes, workshops and projects inspire members to share knowledge, learn from each other and mentor others. Each hands-on lesson is taught by local experts and professionals: professors, engineers, graphic designers, woodworkers, computer scientists and more.
So how does this work? Members pay a monthly fee of $60, or $40 for students, and in return get discounts on classes, access to the space 24/7, tools and equipment, basic materials and storage space. Access to the space includes the computer and electronics lab, the textile room, the 3D printer, the lounge, classroom and conference room. You must pass a tool safety course before you are given access to the woodworking and metalworking tools.
All workshops and projects are open to the public and do not require membership to attend. Participating in a project allows you to be lead by a coach through immersive and ambitious projects. Teammates work closely together as they learn the skills necessary to solve the problem they have been given. Currently the next project offered will be building a computer from scratch. 10 high school students will build a computer, learning about them as they go along. This class will begin on Monday, October 9, 2017 at 7:00 pm.
Workshops last between 3-5 hours and teach specific skills such as programming, 3D printing, leather bookbinding, screen printing, metalworking and sewing. Upcoming workshops can be found at vector-space.org/workshops.
Each first Friday of the month offers a chance for you to visit between 5:00 until 8:00 pm. Tour the space, talk with members, look at the things the members are doing and building. You can also visit during an event on the calendar. Or if those times are not convenient for you email them at firstname.lastname@example.org to arrange a private tour.
The Emerald-Stone Grille is tucked away in an old warehouse at 1001 Jefferson Street in downtown Lynchburg, Virginia and is the areas newest multi-cuisine dining experience. Additionally it is one of the few restaurants in downtown that is open for lunch. Emerald-Stone Grill featurs seasonal specialiteis and exceptional meat choices making this a complete dining experience for special occasions such as date night or a family meal.
Combining American, Southern and European recipes and styles there is sure to be something on the menu that interest you.
Starters include: Irish Egg Rolls (made with corned beef and fennel-braised cabbage), pimento cheese fritters, Rappahannock fried oysters that have been marinated in buttermilk and dredged in Woodson Mill cornmeal, and emerald wings.
A selection of salads and soups include: pear & blue salad with bosc pear and Maytag blue cheese, or she crab soup.
Entrees are where this restaurant shines. You may select from their extensive entrée selections or from the grille selections. Entrée selections include: Shepard’s pie made with beef tenderloin, low country style shrimp and grits, pork tenderloin utilizing Virginia tenderloin, duck and pasta–house-made pappardelle tossed with duck confit or roasted vegetable risotto. From the grille you may select rack of lamb, hanger steak or their specialty the tomahawk–a 36-ounce bone-in beef ribeye seared and basted to order, served whole or carved for you personally by the chef.
Add to any of these delicious choices a selection of sides and if you still have room dessert! They are known for their Guiness and sorghum chocolate cake, a dark and rich, yummy chocolate cake served with fresh whipped cream.
If you’re thirsty you can choose a signature cocktail, a “bubbles” cocktail, wine by the glass or bottle, a bottle of beer or one of their 10 beers on tap. Needless to say you will not go home hungry.
Open Monday through Thursday from 11:00 until 12:00 midnight and Friday and Saturday from 11:00 until 2:00 AM. For reservations their number is 434.439.4906, of if you are staying with us at the bed and breakfast we’re happy to make that call, as we send them a lot of business and sometimes have better luck securing a reservation.
Guests staying at The Carriage House Inn Bed and Breakfast have found this restaurant to be an easy walk.
Oxide Pottery, in historic downtown Lynchburg, VA, opened it’s doors in the fall of 2009. The store is stocked with porcelain and stoneware goods made in the attached studio.
There is always a selection of wheel-thrown and hand-built functional ceramics as well as other handmade objects, such as wooden utensils, letterpress cards, candles, locally produced bitters and jewelry. The most popular pottery items include plates, bowls, mugs, vases, garlic keepers, wine cups and honey pots. Vases, ring dishes and various art pieces can also be found. Seasonal items are produced throughout the year, including zombie mugs in October!
Three potters are currently represented, Joe, Chatham and Justin. As a former professor of ceramic and sculpture Joe creates artwork that he is proud to exhibit. Chatham, Joe’s daughter, works with paper patterns and textures to develop new patterns of items to produce. Justin, Chatham’s husband, creates functional pottery plus drawings and prints that are sold in the store. The ceramics are made with lead-free glazes that are dishwasher and microwave safe. The work produced in the studio is fired in three electric kilns on site weekly, offering a continuous supply of new items and custom orders. Currently Oxide is represented in galleries and museum shops in 21 states through its wholesale line.
Located at 1337 Main Street, Lynchburg VA, they can be reached at 434.845.5656. Hours vary depending upon the day of the week and time of the year. Currently they are open Thursday, Friday & Saturday between 10 until 6. Visit their website www.oxidepottery.com for more information. Email them at email@example.com.
This breakfast sweet is being served, during the month of July, while raspberries are in peak season, as our fourth course when serving a savory entreé. The recipe takes about 20-25 minutes to make, but the results are delicious and our guests at The Carriage House Inn Bed and Breakfast have asked for more, plus a copy of the recipe. I think you could make this using any fruit preserve–strawberry, blackberry, fig or peach. Have fun with it…..experiment!
- 2 cups packaged baking mix
- 3 ounces cream cheese
- 1/4 cup butter (cold)
- 1/3 cup milk
- non-stick cooking spray
- 1/2 cup red raspberry preserves
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
Heat oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10-12 times.
Spray a baking sheet with non-stick cooking spray. Roll dough into a 12×8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down the center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.
Bake 12-15 minutes or until lightly browned.
Combine powdered sugar, almond and vanilla extracts. Add enough milk for desired drizzling consistency. Drizzle over coffee cake.
Last month we introduced you to Emerald-Stone Grille. Now we would like to tell you about it’s “sister” property Dublin 3 Coffee House, located just next door to Emerald-Stone Grille.
Dublin 3 Coffee House located at 1011 Jefferson Street is Lynchburg, Virginia’s newest “proper” coffeehouse. Offering traditional coffee drinks, as well as specialty drinks, the Dublin 3 offers outstanding coffee without being pretentious. Sourcing its coffee from a variety of small-batch roasters from the region you will learn about the different types of coffees available. A lead barista and a trained team of coffee enthusiasts will walk you through the options available and are there to man the espresso machine. Open Monday through Saturday between 6:30 am until 11:00 pm and Sunday’s between 1:00 pm until 11:00 pm this is the perfect spot for a cup of coffee after leaving The Carriage House Inn Bed and breakfast for a walk, run or bike ride along the Blackwater Creek Trails.
If you love the charm of old buildings, steeped in history plus great coffee, this place is worth trying.
Our recipe blog post this month is for a delicious strawberry muffin. Strawberries are plentiful in the Lynchburg, Virginia area at this time of year. There are several “you pick” farms within a few miles of Lynchburg where you can pick your own, bring them home and make them into many delightful and healthy dishes–sweet, savory, sauces, jams, jellies and more. At The Carriage House Inn Bed and Breakfast we have been serving these as our last course, of four, when serving a savory entre´. Guests have been raving!
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons ground cinnamon
- 1 1/4 cups milk
- 2 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups diced fresh strawberries
- 1 1/2 cups sugar
- Preheat oven to 375°. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. In a 2-cup measure, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned. Serve warm or at room temperature.
I used a silicon muffin cup tin. Make sure the muffins have cooled sufficiently before attempting to empty this type of muffin tin or they stick. I sprayed the muffin cup tin with non-stick cooking spray after my first batch. That also helped them leave the tin cleanly.
Don’t overmix the batter at either mixing step. Overmixing will cause the muffins to be tough.
I baked my muffins between 25-30 minutes to get them a nice brown on top. I checked them with the cake tester at 20 and 25 minutes, then left them in just a bit longer. They are still very moist (I guess it’s all of the butter) but now have a pretty light brown top.
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