The Washington Post April 2016 -
"Be thankful you don’t handle the books for this Victorian mansion-turned-B&B. “We work with over 60 local farmers,” says general manager Brad Reese. “It makes bookkeeping a nightmare, but it’s worth it.” The diverse, near-obsessive sourcing means only top-notch meat and produce hits your plate, including pork from Autumn Olive Farms and organic poultry from Polyface Farms. Run by chef Brian Bogan, the kitchen serves Southern classics with a French twist, such as duck breast served with lentils, country ham and a duck confit bon bon.
Upstairs, you’ll find five inn rooms decorated with country chic details like floral wallpaper and carved wooden bed frames. Each has views of Harrisonburg, Va. — the city at the heart of the Shenandoah Valley and the home to James Madison University. Explore around the historic campus and you’ll find independently owned boutiques, cafes and breweries. More outdoorsy types can head to a handful of hiking trails (or the Appalachian Trail 18 miles away, if you’re feeling adventurous), ski slopes at the nearby Massanutten Resort or tours of local farms, where you might recognize some ingredients from Joshua Wilton’s menu."
Flights & Bites at Brothers Craft Brewing April 2016 -
“Why wouldn’t you come to this?” one of my dining companions asked partially through our Flights and Bites meal at Brothers Craft Brewing on April 20th. It’s true. For $40 and two hours on a Wednesday night, we enjoyed six courses of beautifully crafted food carefully paired with beers from Brothers Craft Brewing. Chef Brian Bogan of the Joshua Wilton House and Chef Jakob Napotnik of the Local Chop and Grill House teamed up to create a menu that highlighted both local ingredients and local beer. Adam Shifflett, managing partner at Brothers and both chefs introduced each food and beer course while we lucky ones shared tables with strangers who quickly became friends.
An incredible event by three true craftsmen of food and beer. If you ever find the opportunity to attend a pairing dinner by any of the chefs or breweries who call Downtown Harrisonburg home, you must go."