The Roanoker - July/August 2015 - (Page 21)

THE FLAVOR A Team Effort Produces Fantastic Results LIZ LONG LIZ LONG Owners and chefs Cunninghame and Linda West perfectly balance each other. Delectable Dessert This pudding cake (left) is perfect for summertime gatherings. Linda and Cunninghame West (right) make the ideal team. LINDA AND CUNNINGHAME WEST are first and foremost a team. As the proprieters and chefs of The Black Hen & Bar Blue in Blacksburg, they balance one another out well: Linda is detail-oriented, focusing on sweets, while Cunninghame sees the big picture, with his strengths gearing towards savory. You might know the couple through their first restaurant, The Bank in Pearisburg. After selling that in 2009, they opened Black Hen. While only eight months old, the restaurant is thriving thanks to the supportive community and fantastic food. Cunninghame is a Giles County native, with over 26 years of experience in the kitchen. He's worked for James Beard-celebrated chefs in San Francisco, Seattle, Las Vegas and Houston. Linda, a Seattle native, graduated from the London Cordon Bleu and landed a job as pastry chef back in her hometown. It was there she met her future husband and business partner. Linda is lactose intolerant and uses that to her advantage. Patrons know she takes dietary needs seriously and she's passionTHEROANOKER.COM ate about incorporating gluten-free items into her desserts. She'd like to eventually add more vegan, gluten-free, and dairy-free products to the menu. Their two boys, ages 7 and 9, even have their own space downstairs where they are able to do their homework and play video games. Though, Linda admits, they might sneak up to the kitchen for a piece of chocolate every so often! Lemon Pudding Cakes with Blood Orange Sauce Ingredients: Whip egg whites in third bowl until soft * softened butter for ramekins peaks form. * zest of 2 lemons, finely chopped * ¾ cup granulated sugar plus additional for ramekins * 1 cup buttermilk Whisk dry ingredients with buttermilk mixture; fold in egg whites gently, a third at a time. * ¼ cup lemon juice Ladle batter into ramekins and place in a * 3 eggs, separated roasting pan (pour warm water around * 2 tablespoons extra virgin olive oil them until halfway up sides). * ¼ cup plus 1 tablespoon all-purpose flour * ¼ teaspoon salt Instructions: Cover with foil and bake for 18 minutes; remove foil, rotate pan, and bake additional 20-25 minutes until pudding is Grease 8 4-oz ramekins with butter and coat with sugar. golden. Combine buttermilk, lemon juice, and egg yolks in mixing bowl. sauce, lemon shortbread crumble, and In separate bowl, combine flour, remaining sugar, salt, and lemon zest. For additional recipes of blood orange greek yogurt sorbet, visit theroanoker. com/blackhen. -LIZ LONG JULY/AUGUST 2015 | 21 http://www.THEROANOKER.COM

Table of Contents for the Digital Edition of The Roanoker - July/August 2015

Uber - New Way to Ride - ENHANCED FOR DIGITAL
Best Days Under the Sun: Outdoor Entertaining Guide
Outdoor Space: The Smith Home
Wait, Beer Terroir?
Who’s Getting the Weather Right?
Let’s Go to the Lake!
Let’s Go to NoVa!
From The Editor / Worth a Click
The Calendar
The Gist
The Flavor
The Dish: Dining Guide
Where Are They Now?
2015 Education Guide

The Roanoker - July/August 2015