Lynchstock Music Festival is moving to downtown Lynchburg, VA!
The Academy Center of the Arts is producing this years Lynchstock Music Festival, although the series of concerts are organized by Lynchstock, and Lynch’s Landing is working in partnership with the Academy.
The Academy’s Riverfront Park Concert Series will kick off on Saturday, April 22, 2017 with the Lynchstock Music Festival. What is the Lynchstock Music Festival? It is the largest local music and arts festival in Central Virginia. This year over 40 local and national bands, musicians and performers will celebrate Lynchburg, music and a good time, between the hours of noon until 11 pm on Saturday, April 22, 2017. Blues, soul, folk, hard rock and metal will all be represented. Bands include: Dawes, Jenny & Tyler, Anthone Ray , Atlas Rhoads and local musician Lee Campbell and his group Quick On My Feet are just a few of the performers. In addition to the music there will be food vendors, food trucks, art and hand-craft vendors and more. At the end of Lynchbstock there will be an after party at Glass House from 11 until 1. The after party will feature DJ’s, a bar, food and more.
Presale tickets are available until April 22, 2017. Ticket prices are as follows:
- presale ticket $18; $25 at the door
- presale ticket plus a t-shirt $35
- VIP ticket $50–ticket, free meal, drinks and shaded tent with prime seating
- presale ticket and Lynchbstock after party $28
- After party ticket $10
Lynchstock will be held rain or shine. For more information visit www.lynchstockmusicfestival.com.
Additional Riverfront Park Concerts, as presented by The Academy Center for the Arts, will be held on June 10, free, July 8, $10, August 12, $10 and September 30, $10. Artists and additional details will be announced at www.academycenter.org.
Thomas Jefferson’s Poplar Forest is the proud sponsor of the Thomas Jefferson Craft Beer Tasting. This event will be held on Saturday, April 15, 2017, between the hours of 11:00 until 5:00. Since you will have completed your taxes by then why not spend the afternoon celebrating America, Thomas Jefferson and the unbelievable opportunities we experience everyday?
The afternoon of April 15th is dedicated to the enjoyment of one of Thomas Jefferson’s favorite beverages. You will discover new brews from more than a dozen local and regional craft breweries and cideries. Local food will be available to pair with the beers. Take a moment to shop the local artisans and vendors. On the south lawn enjoy performances by local musicians.
This 2017 event will offer a VIP hospitality experience during the festival. VIP ticket holders will enjoy access to a private tent on the rooftop of the villa’s service wing, 20 festival tastings, exclusive tasting of specialty brews from Blue Mountain Brewery, heavy hor d’oeuvres and much more. VIP tickets are $125 per person or $225 per couple.
Ticket prices are as follows:
- tickets for 20 tastings: $30 in advance, $35 at the door
- tickets for 10 tastings: $25 at the door
- tickets for 10 additional tastings the day of the event: $10
- non-tasting tickets: $10
Advance tickets are strongly recommended, as this event usually sells out. Contact Poplar Forest at 434.525.1806 or visit www.tjcraftbeertasting.com for more information.
Sounding French and fancy, these soufflés are easy and fun to make. If you can whisk, you can make this dish!
At The Carriage House Inn Bed and Breakfast we alternate between a savory and sweet dish each day, giving guests a variety of tastes, textures, flavors and dishes they probably don’t cook at home. This egg dish sounds exotic, looks interesting and is delicious.
- 4 teaspoons butter, softened
- 2 tablespoons plus 2 teaspoons flour
- 2 eggs, separated, plus 2 egg whites, at room temperature
- 3 1/2 oz.sharp cheddar, gruyere, Swiss cheese or any combination
- 1/2 cup milk
1. Position a rack in the middle of the oven; preheat to 375°. Coat each of four 8 oz. ramekins with 1 teaspoon butter. Add 1/4 teaspoon flour to each, then tilt to coat, shaking out excess.
2. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
3. Toss the cheese, the remaining 2 tablespoons flour and a pinch of salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
4. Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
5. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
6. Spoon the mixture into the prepared ramekins, filling three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.
7. Remove the soufflés from the oven with a spatula; transfer the ramekins onto serving plates. Serve immediately.
Helpful hint: Light, fluffy soufflés start with light, fluffy eggs. For maximum loft, start with room temperature egg whites, which will whip up higher than chilly ones. This recipe calls for the egg whites to be at room temperature. Eggs are, however, much easier to separate when cold. To warm up just the egg whites, separate eggs while cold and place the whites into a small bowl. Place the small bowl into a slightly larger bowl of warm water and allow to sit for about 10 minutes. or, let them sit, covered, at room temperature for 30-60 minutes before using.
***Having cooked these a couple of times now I am going to start adding a bit more cheese. The cheese is tasty, but I have decided I would like them “cheesier.” Just a thought you might like to consider. Enjoy!
Downtown Lynchburg, Virginia has a new restaurant, The Water Dog. Located adjacent to Riverfront Park, with it’s large grassy area and splash park, you are minutes away from the Bluffwalk and Main Street in downtown.
The Water Dog likens itself to a taphouse, featuring 36 craft beers on draught, with 16 of them hand-crafted in Virginia. Their menu consists of tasty artisan beer food served in an awesome environment, inside or out. Choose from oysters, clams or shrimp–served in a variety of ways. Appetizers include beer battered pickles and parmesan crusted pretzel bites. Seasonal soups and salads join tacos, a po’boy, burgers, hot dogs and 6 types of grilled cheese sandwiches. For dessert they will bake you, fresh, cookies and serve them with milk! In addition to the beers on tap The Water Dog serves a variety of hand-crafted cocktails that take inspiration from the season of the year.
In addition to a great made-in house menu there are options for entertainment. TV’s, a 16-foot shuffle board, ping-pong, a chalkboard, a giant movie projector and the latest tunes are heard from their Spotify playlist.
There are two options for private parties. The “Garage” can host up to 25 people for a sit-down dinner or up to 50 people for a cocktail party. The private dining room is available, on a first come first served basis. A small bites menu is available for either of these spaces, in addition to their regular menu.
Located at 1016 Jefferson Street, Lynchburg, VA. Open Tuesday & Wednesday 11:30-11:00. Thursday-Saturday 11:30-1:00 and Sunday 11:30-11:00. for more information call 434.333.4681 or visit www.thewaterdog.com.
The Water Dog is located within walking distance to The Carriage House Inn Bed and Breakfast, on the Riverwalk Trail, about 15 minutes.
Again this year, Thomas Jefferson’s Poplar Forest is presenting their Barrels, Bottles and Casks Tours. The tours this year begin on March 24 & 25, 2017.
The popular tasting tours will focus on the beverages and spirits consumed at Poplar Forest during the cool spring months. Guided tours will begin in the kitchen and progress through the house with stops for sampling different beverages and the sharing of insights into the types of foods consumed by Jefferson and the enslaved residents of Poplar Forest. A cellar-side whisky tasting will be presented by Virginia Distillery Company, along with light seasonal snacks. On display in the Wine Cellar will be a special exhibition of kitchen and dining artifacts found during recent archaeological excavations on the grounds of Poplar Forest.
Tours will be conducted on both Friday, March 24 and Saturday, March 25, 2017 at 6:00 and 7:00 pm each evening. This is a ticketed event. Tickets can be purchased by calling the Museum Shop at 434.534.8120 or online at their website, www.poplarforest.org. Tickets are $25.00. Visitors under the age of 21 are welcome.
For more information call 434.534.8120. Enjoy responsibly.
These tours will repeat on July 28 & 29, 2017 and October 6 & 7, 2017.
Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
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