RE Farm Café, State College, PA

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.

Up, Up, and Away

Taking to the sky for an early August morning sunrise balloon ride to celebrate Angelica's Penn State graduation day, was a unique experience for Susanna, David, and Angelica as they soared above Happy Valley with The Sky's the Limit Ballooning  

An industrial fan was used to fill the balloon with air. Once it had unfolded, furled, and filled with air, the fire breathing dragon added hot air to add lift. The sturdy USA made triangular basket crafted in North Carolina didn't allow for much movement in the basket. When one person shifted position, everyone else rotated along.

The whoosh of the hot air is exhilarating. The sight of the balloon against the blue sky is peaceful and tranquil.

Weather is a concerning factor, and wind speed, fog, all determine whether or not the balloon will take flight. We were grateful that the weather accommodated this surprise flight for the graduate. The flight lasts approx. an hour, and landing might be in a farmers field, a cul-de-sac, or a recently harvested corn field, wherever the winds take you. From a distance you can spot the towering Penn State stadium as the balloon came down in a nearby field. The chase vehicle follows the balloon from the ground, and is at the ready to help bring it down and in position to let the balloon deflate.

All hands on deck to help push the air out of the balloon and get it back into its carry case.

Once safely on the ground, a glass of champagne is celebrated along with the reading of an Irish Blessing, a prayer of the Balloonists, from the end of the 18th century.

The Winds have welcomed us with softness.

The Sun has blessed us with his warm hands.

We have flown so high and so well

That God has joined us in our laughter

And He has set us gently back again

Into the loving arms of Mother Earth.

Mimi's Tea Cottage, West Chester, PA

After a 2 hour jaunt east on the PA turnpike, we arrived at Mimi's Tea Cottage located downtown in the college community of West Chester, PA. Mimi's Tea Cottage is celebrating their second year anniversary, and we were excited to have finally made the journey to this young tea room.

The seating area is divided into two sections, we were seated on the left side with the beautiful chandelier. We admired their casual chic decor and the comfy padded seats.

Lovely folded rose napkins were tucked in the teacups.

Once we each selected our teas, assorted teapots were brought to the table.

The menu changes monthly, although we were there on the first weekend of August, we actually had the July menu as it was being served one last time for the weekend. In addition to your tea flavor, there are decisions to be made on the menu. The starter and the scones have different options. The first course included a choice of Mushroom Soup, or Sundried Tomato & Feta Quiche with a side salad. We all selected the Quiche.

Once we finished with the quiche, the three tiered tray was presented. Laden with sandwiches, scones, and mini desserts, the tiered tray is always a sight to behold.

The sandwich selection included Strawberry Poppyseed Chicken Salad, Cucumber Dill Finger, Cinnamon Walnut Cream Cheese on Banana Bread, and Ham and Brie with Blackberry Jam. We enjoyed all the sandwiches and liked the surprise of a sandwich on banana bread.

The scone course included options. We had to choose between a Peach Cardamom Scone (shown here), Blueberry Scone, or Chocolate Chip Scone. Susanna and Nancy selected the Peach Cardamom while Angelica opted for the Chocolate Chip Scone. Although only one scone was served, it was a generous size. They were served with a small portion of cream and curd. Strawberry preserves could be added for an additional fee.

The dessert medley included Crumb Cake, Smore's Tartlet, Blueberry Cream Puff and Peach Tartlet. The bitesize portions were perfect with the variety served. At one point during our visit, Susanna mentioned that it was Nancy's birthday celebration and the waitress surprised her with a miniature cupcake complete with candle in a teacup. 

Here's to tearoom celebrations and birthdays!

MATBA Gathering at the Doehrn Tea Company, Oxford, MD

The Quarterly Meeting of the Mid Atlantic Tea Business Association was recently held at the Doehrn Tea Company in Oxford, MD on Maryland's Eastern Shore. Owner Monika Mraz operates her tea business from her home where you can purchase teas on most Fridays. You can also find her vending tea at the Easton's Farmer Market on Saturdays.

After our morning reception, we were introduced to Tricia King, owner of  "The Gluten-Free Bakery Girl". Tricia shared her knowledge about gluten free baking and offered suggestions for hosting an afternoon tea that caters to the gluten free diet. In addition, she touched on vegan baking. Following the program, we were served a Gluten Free/Vegan Afternoon Tea. We were welcomed to Monika’s home where tables were set up in preparation for our specialty tea. The menu was placed at each seat.

Members were able to select their teas from an extensive collection. Shown here is a delightful Chunmee, a refreshing Chinese green tea. The first course featured Gazpacho, a flavorful chilled tomato soup. This is always a good choice on a hot summer day.

The tiered tray held a variety of sweet and savory gluten free and vegan options. Seated at another table are members Susanna Reppert from The Rosemary House (PA), Deb Raab from Tea-for-All (NJ) and Cindy Washburn from Oxford Hall Celtic Shop and Café (PA).

The sandwiches included  a Cucumber Sandwich, A White Bean and Artichoke Spread with tomato and lettuce, and a Dolma, a grape leaf stuffed with seasoned rice and veggies.

The gluten free scone was served with whipped 'cream', and petite jars of orange marmalade or strawberry jam. Fresh strawberries garnished the plate.

The dessert medley included a Petite Chocolate Whoppie Pie and an Almond Tea Cake. Lemon Sorbet with fresh blueberries was served as its own course.

 Following our tea, a business meeting took place. Members headed back home after a very  tasty and informative session with plans to attend the next quarterly meeting to be held at Tea for All in Trenton, NJ in October.

Honey Still for Tea, Shippensburg, PA

Honey Still for Tea is a monthly pop-up offering an authentic English Afternoon Tea experience held at a local bakery, Jane's Art of Pie Café in Shippensburg. Tea dates are announced on their Facebook page, typically two months in advance. As it is a small location, the dates fill quickly. We were greeted by the owner and offered a complimentary glass of Prosecco Rose or a sparkling non-alcoholic beverage.

Cheers to teatime!

Although the tea selections were limited, there was a range of choices including a plain black tea, the ever-popular Earl Grey, an orange cinnamon herbal, and a decaffeinated black. 

Once tea was served, the tiered tray was presented. It's a family affair as the owner's daughter and her grandson were the waitstaff for the day we were there.

Just the girls at tea.

The assortment of Sandwiches and Savouries included Egg Mayonnaise with watercress on wholewheat, Sausage Roll (crisp flaky pastry filled with seasoned sausage), Coronation Chicken on Whole Wheat, Herb and Garlic Goat's Cheese with Beetroot on White Bread.

The middle tier held English Fruit Scones served with Wild Blueberry Preserves. Printed on the menu.... English tea without scones? Unthinkable! Spread cream first, then add jam... or jam then cream! It's an age-old argument between the English counties of Devon and Cornwall!) 

And the top tier, the Sweet Selection, featured Lemon Eton Mess, described as billowy lemon cream with crispy meringue, a new English summer favourite, a Fruit Tart, light pastry base, filled with Creme Patissier and Fresh Fruit, and chocolate Shortbread, in house made, now famous, shortbread, drizzled with dark chocolate.

The name of the tearoom is derived from a famous 1912 poem by Rupert Brooke, renowned poet and soldier, titled "The Old Vicarage, Grantchester". In the poem, Brooke expressed his feeling of homesickness while in Berlin in 1912. He expounded on the essence of his beloved Grantchester in Cambridgeshire, from the landscape to the culture and everything in between. The very last few lines of the poem read "Stands the Church clock at ten to three? And Is There Honey Still for Tea?”