Who’s busier than an elf in Santa’s workshop? Chef Roy Lynch is a contender this Christmas. He’s just accepted the challenge of becoming executive chef for the Beckley-Raleigh County Convention Center at this, one of its most demanding seasons.
Parties with plating, tailored concessions, wedding receptions or off-site catering, Chef Roy, who acted as sous chef at Tamarack and more recently as director of the Mountain State University Culinary Program, promises to bring the same dedication to fresh ingredients, southern style and edible comfort to the convention center.
The evolution of the food provided by the pivotal community hub has run the gamut from hot dogs and concessions to homestyle catering. Now, there’s a welcome focus on Appalachian favorites with a regional flair and an inviting, absolutely un-snooty feel.
Says General Manager Andrea Akers, “Bringing Chef Roy in with his new ideas is our way of stepping it up a notch.”
Chef Roy’s gifts to warm holiday celebrations at home are the surprisingly easy secrets to his popular holiday concoctions — a.k.a. Christmas in a cup.
Those interested can also sample Chef’s talents at the upcoming Beckley-Raleigh County Chamber of Commerce Business After Hours Dec. 11 from 5 to 7 p.m. at the Beckley-Raleigh County Convention Center. For registration or more information, contact the Chamber at 304-252-7328 or Visit Southern West Virginia at 304-252-2244.
For booking holiday or other events at BRCCC, contact Akers at 304-252-7361.
Eggnog making has grown into a Lynch family tradition. “My wife and I started making it a couple of years ago,” said Chef Roy, adding that directions should be heeded carefully to avoid unnecessary rawness or an unwanted scramble.
“If you want to make it an adult beverage, you can also add brandy.”
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup heavy cream
1 teaspoon grated nutmeg
1 teaspoon vanilla extract