Field to Fork: Discover Fresh Local Flavors in Happy Valley, PA
Explore the vibrant farm-to-fork scene in Happy Valley, PA, where local ingredients shine on menus at restaurants and craft beverage spots. From standout farm-to-fork dining to classic American dishes and bold ethnic cuisine, there's something for every palate. Embark on your own flavor journey—learn how the Happy Valley Takeout Trail can enhance your experience.
Start planning your visit today. For more on Happy Valley's fields, farms, and farmers markets, visit www.happyvalleyagventures.com.
The farm-to-fork and local sourcing movement connects diners with their food's origins while supporting family farms, growers, and producers. Beyond buzzwords, it ensures healthy, fresh, sustainable ingredients transformed into exceptional cuisine and cocktails. Happy Valley's agricultural heritage inspires top restaurants to create unforgettable meals for residents and visitors alike.
This is part 1 of a 4-part series offering a behind-the-scenes look at Happy Valley-raised, grown, and made products featured by top chefs.
Creating Magic at RE Farm Café at Windswept
Located on Fillmore Road near University Park Airport, RE Farm Café at Windswept transforms locally sourced ingredients into simple, masterful, healthy dishes. This Living Building Project-certified facility boasts stunning sunset views, underscoring owners Duke and Monica Gastiger's commitment to sustainable agriculture.
Quality is paramount. Gastiger notes that small farms excel in signature products, so selectivity is key. The café partners with trusted Happy Valley farmers for consistent excellence.
In Howard, PA's Nittany Valley, Goot Essa—old-order Pennsylvania Amish farmers—craft artisanal cheeses of ancient European lineage. Gastiger praises their Der Edel Bleu Kase as rivaling pricier imports. A café favorite: pan-seared local beef skirt steak from Rising Springs Meats topped with Goot Essa Bleu and shallot wine cream.
Goot Essa owner John Esh seeks markets that value their exceptional cheeses. They're featured in Happy Valley restaurants, plus fine dining in Washington, DC, Philadelphia, and Virginia's Loudoun County wineries.
Good Things at Pine Grove Hall
State College Magazine calls Pine Grove Hall—a June 2020 opening—a renovated gem where state-of-the-art sound meets high-end food and drink.
Owner Liz Grove aims to nurture body, mind, and spirit via food, drink, music, and community ties. They source 90% of ingredients from over 30 local farms within 50 miles. Pennsylvania Paella highlights chickens from Happy Vale Farm, root veggies from Windswept Farm, and pea shoots from Oliver’s Path Farm—all within 15 miles.
Rimmey Rd. Farm raises heritage Mulefoot pigs at Rhoneymeade Arboretum. Chef Tory Glossner showcases their rich pork belly in house-made steamed bao with rhubarb hoisin, pickled cucumbers, pea mayo, and tendrils—balancing sweet, fatty, salty, and acidic notes.
Local Chefs Connecting Through Flavorful Food
Gather & Co. Catering & Inglebean Coffee House
Natural foods chef Rebecca Larsen sources from Happy Valley farms, including Penn Valley, for Gather & Co. in Millheim and Big Spring Spirits events. Highlights: hatch chili coconut chicken tacos, herbed lamb meatballs.
Spring Bank Acres provides pasture-raised Jersey cow dairy for Inglebean Ice Cream.
Nomad Kitchen at Big Spring Spirits
Chef Meghan McCracken's plant-based Mediterranean share plates now reside in Bellefonte's distillery. Pair masala lentil fritters or stuffed aubergine with craft cocktails like the gin-based "Silk Road." Sourcing from Cramer Farm, Bellefonte Bread Bakers, and more.
Local Ingredients Elevate Happy Valley Cocktails
Quality produce flavors the craft cocktail scene. Gigi's and Grace use garden herbs; RE Farm Café's turmeric syrup stars in "Liquid Sunshine," mint in Limonjito.
Local distilleries Barrel 21 and Big Spring Spirits anchor the Central PA Tasting Trail.
Tait Farm Foods' 16 shrub varieties—colonial-era fruit-vinegar syrups—are cocktail staples, served even at Colonial Williamsburg. Overlook Grill's ginger margarita and chutney showcase them; they've sourced Tait produce since 2001.
For more cocktail inspiration:
