10/20/2026
This is a rare treat!
Come on out to gorgeous Penns Valley and enjoy an inspiring evening!
MENU UPDATE! Please join us for a very tasty and thought-provoking evening celebrating Local Farms and Foods! Featuring Hannah Kinney Smith, Pasa Sustainable Agriculture Leader and Local Foods OG Mark Johnson, chef at Elk Creek.
Chefs Mark Johnson and Maggie Bierly and the Elk Creek Team will prepare a seasonal Farm-to-Table meal of locally-sourced foods, along with a presentation by Hannah Kinney Smith, the Executive Director of Pasa Sustainable Agriculture, local farmer, and former PA Deputy Secretary of Agriculture.
This event is brought to you in partnership by Penns Valley Conservation Association (PVCA), Pasa, and Elk Creek Cafe + Aleworks.
Our doors will be open @ 4:30 for howdys, minglin’, and small bites. Our cash bar will be open as well! At 5:00 we will move to the tables to enjoy conversation and local repast, culminating with a presentation by Hannah Kinney Smith, Director of Pasa
Get Tickets at elkcreekcafe website.
Tickets are for dinner only. Donations for PVCA will be accepted at the door.
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PRESENTATION DETAILS:
What the Table Holds: Food, Farming, and the Wisdom of Wendell Berry
Every meal holds a story—of land, weather, a farmer’s care, and the people who gather to share it. Join farmer and Pasa Sustainable Agriculture leader Hannah Kinney Smith for an evening of good food and thoughtful reflection, weaving stories from her own farm with her poetry and the work of Wendell Berry. Together, we’ll explore the beauty, struggles, and unexpected connections that bring food to our plates—and what it means to belong to a place and to one another.
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MENU DETAILS:
The menu will be an assortment of tapas provisioned from local farmers, served family style, featuring: shish*tos, fairy tale eggplant, pumpkin/squash, wild mushrooms, apple sweets, and surprise preserves from summer.
Also on the table will be:
* Kale pesto pasta salad featuring local fav Fasta Pasta + a vegan version
* Local pork and autumn pepper jambalaya
* Chili-simmered Spring Bank pastured-raised chicken + cabbage wraps
* Roasted strip loin of beef from Rising Spring Meats.
Of course will be offering the uber-local Elk Creek brews, local wines, and a fantastically-curated cocktail list comprised of liquors from local distiller Big Springs Spirits, Fruit Shrubs from Tait Farm, Elderberry + Nasturtium from Bee Wilder Farm, Keystone Cultures' Water Kefir, and ingredients from Homestead Beehives and Patchwork Farms.
