Part of the graduation surprise was a special dinner at
RE Farm Cafe and Windswept Farm in State College. This Farm to Plate dining experience offers four course composer's (chef's) dinners or small plates and an a la carte menu on Fridays and Saturdays year round.
The central open kitchen offers guests a chance to see the composers at work as they magically transform the bounty from the farm into culinary delights. There is an option to actually sit at the counter for an up close and personal look at the chefs at work, but we opted for seating at a table. We were still able to enjoy the hustle of a working kitchen in the background.
Before we placed our order, the chef sent over a small plate with a complimentary appetizer of cheese, tomato, and basil crostini. It was just enough to confirm that fresh and flavorful were the working order of the day.
The prix fixe menu started with a Salad and Soup Shooter. The little cup held a fresh gazpacho (chilled tomato soup) and Napa Cabbage Slaw with a fresh ginger miso dressing. Heirloom tomatoes were the star of both of these courses. Sliced marigold bread with butter accompanied the meal.
Next up, the Small Plate Course. We each selected our preferred option and were then able to sample a variety of the small plates. Kale Saag with pita chips, Poached Egg on Red Flannel Hash, and Blistered Shishito Pepper Hummus, with vegetables and flatbread dippers. All were unique and quite tasty.
The Main Plate Choice offered many options, including trout, pork chops, wok fried chicken or the vegetarian option shown here. Baingan Bharta – smashed grilled eggplant, tomato, scallions, and southwest
Asian spices, served on basmati rice. The assorted cheese, cracker and fruit on slate was either an a la carte option, or also a dessert selection.
Our graduate enjoyed the meal with family and a fellow Penn State alumni. Afterwards, we admired the beautiful vista from the farm on a warm August evening.
The central open kitchen offers guests a chance to see the composers at work as they magically transform the bounty from the farm into culinary delights. There is an option to actually sit at the counter for an up close and personal look at the chefs at work, but we opted for seating at a table. We were still able to enjoy the hustle of a working kitchen in the background.
Before we placed our order, the chef sent over a small plate with a complimentary appetizer of cheese, tomato, and basil crostini. It was just enough to confirm that fresh and flavorful were the working order of the day.
The Main Plate Choice offered many options, including trout, pork chops, wok fried chicken or the vegetarian option shown here. Baingan Bharta – smashed grilled eggplant, tomato, scallions, and southwest
Asian spices, served on basmati rice. The assorted cheese, cracker and fruit on slate was either an a la carte option, or also a dessert selection. 
Our graduate enjoyed the meal with family and a fellow Penn State alumni. Afterwards, we admired the beautiful vista from the farm on a warm August evening.
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