You are invited to dine elegantly at traditional dinners or partake of adventurous lighter fare weekends in March, April, May and June. These gourmet dinners are donated by the hosts.  Of the $100 cost per guest, $60 is considered your tax deductible gift to the Centre County Women’s Resource Center.

This year’s dinners have filled.  Please call 814-238-7066 if you have any questions.

March & April

Sunday, March 30, 5:00 PM
“Spring Spectacular” *Filled*
Duke and Monica Gastiger, Casey and Ted Hovick, Laura Reidy and Ralph Licastro
Spats Cafe´ and Speakeasy Restaurant, State College
The dinner will feature locally available foods and foods sourced from sustainable practices.  The menu will be developed by Chef Duke according to what is available from local farms that week.

Saturday, April 19, 6:00 PM
“Deliciously Shanghaied” *Filled*
Ron and Sue Smith, Lemont
Ying Wushanley and his wife Geraldine (from Ireland) have put on this dinner for us for about 17 years.  Ying is from Shanghai and learned his cooking skills from his grandmother.  Dinner is typically 12 courses- some vegetarian and also, pork, beef, shrimp and chicken, lots of vegetables, and amazing spices and combinations- not for the timid eater!

Friday, April 25, 6:00 PM
“Cote de Sol- A Region to Savour” *Filled*
Carnegie Inn and Spa, Lisa Palermo, Executive Chef, Toftrees, State College
A Spanish Tapas Menu:  the serving of tapas is designed to encourage conversation.  In select pubs in Spain, tapas have evolved into an entire and somewhat sophisticated cuisine.  We will send you on a Spanish Pub dinner starting with Sangria and Small Tastings in the Library at 6:00 pm followed by Spanish wines and Tapas in the Dining Room.

Saturday, April 26, 2014, 7:00 PM
“Regional Cuisine of the US” *Filled*
Debbie and John Carder, State College
Fresh seasonal cuisine inspired by recipes from Charlie Trotter, Thomas Keller and Alfred Portale.  Wine pairings for each course featuring vineyards of Washington, Oregon and California.

Saturday, April 26, 6:30 PM
“Springtime in Paris” *Filled*
Sharon and Jim Mortensen, Chuck and Jill Curley, State College
Join us for a French culinary experience.  From hors d’oeuvres to dessert with wine pairings for each course, you’ll be swept up in the joie de vivre of Paris in the Spring!

 

May

Saturday, May 17, 6:00 PM
“Dinner with the Mayor” *Filled*
Darrell and Stephanie Velegol, State College
Join us for dinner and a special evening with the Mayor of State College, Elizabeth Goreham.  The evening will include appetizers, entrees and desserts inspired by Ina Garten (the “Barefoot Contessa”), with local, fresh ingredients.  Both meat and vegetarian dishes will be paired with lovely wines.

Saturday, May 17, 6:30 PM
“Taste of Italy” *Filled*
John and Gina Ferrara Ikenberry, State College
Come join us for an evening of Italian cuisine and warm fellowship.  The traditional Italian menu will be prepared by your hosts for the evening and will also include a selection of Italian wines.

Saturday, May 31, 6:30 PM
“A Pacific Northwest Evening” *Filled*
James and Barbara Korner, State College
Featuring Copper River Salmon, along with favorite recipes from their decade of living in Seattle, join Jim and Barbara Korner for a home-cooked, relaxed evening in their home.  Live piano music will add to the evening.

 

June

Saturday, June 14, 7:00 PM
“Upscale Backyard Barbeque” *Filled*
Anne Ard and Tom Poole, with Chef Michael and Jackie Edmonson, State College
Join us as we start the Summer enjoying Barbeque favorites with an “upscale” twist.  Expect some flavors of the Southwest, some Cowboy Cooking and some All-American treats!

Saturday, June 14, 6:30 PM
“Dinner under the Stars:  A Flag Day Celebration” *Filled*
Amy and Mary Seaton, Rebersburg
Celebrate Flag Day with a menu based on our founding foodies!  Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers.  Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.  Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling and wine appreciation. Washington, Jefferson and Franklin penned original recipes, encouraged local production and shared their delight in food with friends and fellow politicians.  Join us for a local menu inspired by fresh local products, paired with wine for each course.

Saturday, June 21, 6:00 PM
“Italian Fare with a View of Penn’s Creek” *Filled*
Patricia and Andy Pisano, Spring Mills
The Pisanos make their own wine, which they will serve at the dinner.  Hors d’oeuvres will be served on the wraparound porch overlooking Penn’s Creek.

Monday, July 7, 7:00 PM (please note change of date)
“Dinner in the Garden” *Filled*
Steve and Joyce Fonash, State College
Enjoy dinner on the patio in the Fonash’s ¾ acre private garden.

Saturday, June 21, 7:00 PM
“Mais Oui! A Potpourri of French Cuisine” *Filled*
Sponsored by Traditions of America · Hosted by Shirley Palermo and Tracy Lopez, Liberty Hill, Boalsburg
A dinner of seven courses prepared by Chef Dan and Laura Sogor.  Each course will represent a different region.  Add candlelight and a violinist, and …Viola´! C’est magique!