Good and Delicious: Farm-to-Fork Innovation at Pine Grove Hall in Happy Valley
The farm-to-fork and local sourcing movements connect diners with the origins of their food while championing small family farms, growers, and producers. Beyond trendy terms, they embody a dedication to fresh, sustainable ingredients crafted into exceptional cuisine and cocktails. Happy Valley's agricultural legacy inspires its premier restaurants to source locally, delivering unforgettable dining for locals and visitors alike.
In part 2 of our 4-part series, dive behind the scenes at how Happy Valley's raised, grown, and made products shine on menus crafted by top chefs.
State College Magazine calls Pine Grove Hall, which opened in June 2020, a "newly renovated and inspired spot where state-of-the-art sound meets high-end food and drink."
Owner Liz Grove emphasizes nurturing body, mind, and spirit through food, drink, and music for guests, staff, and the community.
This commitment shines in partnerships with over 30 local farms and purveyors, aiming for 90% of ingredients sourced within 50 miles of its Pine Grove Mills location. Signature Pennsylvania Paella features chickens from Happy Vale Farm, root vegetables from Windswept Farm, and pea shoots from Oliver’s Path Farm—all within 15 miles of this casual upscale restaurant and live music venue.
"We love being community-centric in everything we do. Whether you live near or far, we want your spirit to be lifted when you visit," Grove said.
Another key partner, Rimmey Rd. Farm, raises heritage Mulefoot pigs at the Rhoneymeade Arboretum and Sculpture Garden. Keith Brainard and partners preserve this near-extinct breed, overlooked by commercial farming for faster-maturing options. Revival comes through showcasing its superior flavor to diners.
Chef Tory Glossner highlights this with a new dish featuring the pork's rich, clean dark meat and signature thick fat layer. "Unctuous" pork belly stars in house-made steamed bao with rhubarb hoisin sauce, quick-pickled cucumbers, sweet pea kewpie-style mayo, and crisp pea tendrils—a perfect sweet, fatty, salty, acidic balance," he explained.
"We're thrilled to partner closely with Rimmey Road Farm—it's inspiring to meet fellow enthusiasts for quality ingredients," Glossner added. "Visiting this winter and meeting the impressive Mulefoot pigs confirmed we're onto something special."
Explore All the Flavors of Happy Valley
Local ingredients elevate menus across Happy Valley's restaurants and craft beverage spots, from farm-to-fork fine dining to classic American, ethnic adventures, and more. Embark on your flavor journey. [Happy Valley Takeout Trail enhances takeout experiences too.]
Start planning your visit today.
Discover more about Happy Valley's fields, farms, and markets at www.happyvalleyagventures.com.
