A TALE OF TWO VALLEYS
Oct
17
6:30 PM18:30

A TALE OF TWO VALLEYS

Wines of Napa Valley will meet the fresh produce and proteins of Shenandoah Valley at this exclusive dining event. Executive Chef Colin Auckerman will present a five course dinner to pair with some of the finest wines California has to offer, chosen by Sommelier Logan Evans.

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COOKING DEMO AT HARRISONBUG'S FARMER'S MARKET
Apr
26
10:30 AM10:30

COOKING DEMO AT HARRISONBUG'S FARMER'S MARKET

Our head chef Jakob Napotnik will be teaming up with Brian Bogan, the head chef from the Joshua Wilton House for a cooking demo held at Harrisonburg's Farmer's Market. The chef's will prepare two dishes, for each dish we will pass out an ingredient list as well as instructions on how to prepare the dish so that they may be recreated at home. The cooking demo starts at 10:30am on Tuesday, April 26.

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BITES AND FLIGHTS AT BROTHERS BREWING
Apr
20
6:00 PM18:00

BITES AND FLIGHTS AT BROTHERS BREWING

Join us for Bites and Flights at Brothers Craft Brewing with Joshua Wilton House and Local Chop and Grill. Featuring 6 beers paired with the perfect bite by executive chefs Jakob Napotnik and Brian Bogan and the brewing team at Brothers Craft Brewing, you'll hear about the beer, the dishes and why they work so well together. Follow the link below for tickets. Cheers!

 

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OLD HILL CIDER DINNER
Jan
21
6:00 PM18:00

OLD HILL CIDER DINNER

Menu Sample

1st Course ---------------------------------------

Yesteryear Cider: Aromas of ripe pair, apple and strawberry with soft hints of perfume. Creamy undertones open up to subtle clove, toffee, green leaf and pineapple notes.

paired with

House made charcuterie plate featuring lardo, sopressata, and pork terrine accompanied by gherkin pickle, mustard and apple butter.

2nd Course-----------------------------------------

Betwixt Cider: Aromas of strawberry and apple with notes of hard strawberry candy and sweet apple.

paired with

Spiced pork belly with a cider bbq reduction served with pickled apple, shaved fennel and orange supremes.

3rd Course----------------------------------------------

Cidermaker's Barrel: Natural yeast fermentation lends layers of rich flavor including vanilla and fruit sweetness. A tannic, charred oak finish enhancesthis traditional Shenandoah Valley Farmhouse style cider.

paired with

Pan seared rockfish with smoked ham grits, sunchoke slaw and veloute sauce. 

4th Course---------------------------------------------

Season's Finish: A round and viscous ice style dessert cider. It's long, silky, smooth mouth feel has flavors of apple, pineapple, red cherry and toast.

paired with

Citrus almond cake with whipped chevre, apples and toasted almonds.

 

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CRAFT COCKTAIL PAIRING DINNER
Jun
24
6:00 PM18:00

CRAFT COCKTAIL PAIRING DINNER

Menu Sample

Welcoming Aperitif – House Vermouth and Soda

house blended and aged tinctures with white wine

1st Course – Peach Nectar Mezcal

mezcal, juiced peach, capeletti aperitivo americano, house orange cardamom bitters

VA Fresh Water Prawn Ceviche

cold smoked/mescal avocado mousse/lardo wrapped grilled peaches/ fire roasted chilis/lime air

2nd Course – Sorrel Martini

vodka, vermouth,  juiced sorell, whipped pork fat oil

Curried AOF Farms Croquets

olive raisen puree/vendalu pickled lemons/sorrel pistou

3rd Course – Earl Grey and Saffron Gin and Tonic

earl grey infused gin, saffron infused tonic

Pasture and the Pacific

juniper sous vide lamb carpaccio/fennel and orange pho octopus/tomato tonic butter/almond tea dust

4th Course – Barrel Aged Bramble

house blackberry liquor, rittenhouse rye, lemon

Duck Two Ways

peppered whiskey cured duck breast/confit duck leg with blackberry bbq/smoked bacon jam

5th Course - French Quarter

 rye whiskey, pineau des charentes, ramazzotti, lemon

Nut’n Honey

pistachio and olive oil cake/burnt honey/buttermilk ice cream/ pistachio tuil 

Mignardises - Deconstructed Negroni Sphere

gin, aperol, vermouth de torino, house orange shrub

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