For the 7th year, the Centre Region community enjoyed local food and wine at Plow to Plate at the Mount Nittany Vineyard and Winery. Co-hosted by Taproot Kitchen, CBCC (Cooking and Baking Centre County), and the MN Winery, interested guests began the evening with a tour of the vineyard. Local chefs who shared their culinary specialties included Tony Sapia of Gemelli Bakers, Mark Johnson from Big Spring Distillery, Harrison Schailey from Harrisons, Jeremiah McClanahan from Fasta Pasta, Ben Stanley of El Gringo Tacos, Thomas Novasall of Nola’s Joint Pizza, Meghan McCracken of Nomad Kitchen, the Harvest Shop from Tait Farm, the awesome crew from Scott Luccchesi’s Happy Valley Restaurants, Michael Prince of Elk Creek Café, and after dinner coffee by W.C. Clarke Roasters.
Guests enjoyed a beautiful evening at the Winery located at 300 Houser Road, Centre Hall. Local chefs prepared small plates created from ingredients from local farmers and available at local farmer markets. A complimentary glass of wine was included in the ticket price. To find out more about the annual event click HERE to visit the Plow to Plate website.
Taproot Kitchen featured a selection of desserts: Asian Pear Galettes served with ice cream, Peach Elderberry Tarts with Elderberry Whipped Cream, and gluten-free Chocolate Dipped Coconut Macaroons.
Look for news of next year’s Harvest Dinner and get your tickets early! Celebrate summer and the harvest season! You won’t want to miss it in 2020!
Help Us Grow
Taproot Kitchen depends on the support of our local community. From donations of extra food to funds that directly impact our ability to streamline our catering business, your extra help goes toward helping adults with intellectual disabilities engage in meaningful work and enter into the wider community of State College.
Taproot Kitchen is a 501(c)(3) organization, and all donations are tax-deductible.
