7th Annual Plow to Plate Dinner Aug. 21st. From 6:00 - 8:30 pm. Winery tours starts at 5:00 pm.    ​State College’s finest chefs will be teaming up with our best local food producers to celebrate the bounty of the harvest at the 7th Annual Plow to Plate dinner.  Proceeds from this year’s dinner will support both the Taproot Kitchen and Cooking Baking Centre County (CBCC).    The event will be held on Wednesday, Aug.21st on the beautiful grounds of the Mt. Nittany Winery, 300 Houser Rd,  Centre Hall. Chefs will create small plate tastes featuring local ingredients sourced from producers at local farmers markets. ​Guests at previous Plow to Plate Harvest Dinners have been delighted with the quality of the locally sourced menu.  Tickets this year again are $45 for adults, with kids under 12 free. Adults receive a complimentary glass of wine with their dinner. ​The line-up of participants reads like a who’s who of our area's finest.   Food stations will feature items from Tony Sapia of Gemelli Bakers, Quintin Wicks of Revival Kitchen, Chef at large Mark Johnson of the Cheese Shop, Harrison Schailey from Harrison's, Jeremiah McClanahan from Fasta & Ravioli Co, Chef Meghan McCracken of Nomad Kitchen at Big Spring Spirits, Kirsh McMaster of Rising Spring Meats, the Harvest Shop from Tait Farm, Chef Daniel at Elk Creek Café, John Clinker atGigi’s, the Taproot Kitchen, the chefs at CBCC, The Pizza Oven, and after dinner coffee by W.C. Clarke Roasters. ​Vineyard and winery tours begin at 5:00, and dinner will be served at 6:00.  Parking is free at the winery. Music will be provided by Papa and Richard. ​ Tickets may be purchased at Gemelli Bakers or Jade Family Farm stands at the Tuesday Boalsburg Farmers Market and the Saturday N. Atherton Farmers Market, the Tait Farm Harvest Shop, Webster’s Bookstore & Café, the Fasta-Pasta Shop, Taproot Kitchen, 10 Thousand Villages Store on 1341 S. Atherton and on-line at Eventbrite  - - search Plow to Plate on August 21, 2019.
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