Eating Local—and Eating Well—on Campus
If you’re a foodie who lives reasonably close to State College—and assuming you don’t already have dinner plans tonight—you might want to think about swinging by Redifer Commons. Tuesday night is the latest installment of Redifer’s twice-annual “Local Food Night,” in which guests can try an entire meal made from food sourced within 150 miles of campus. Tuesday’s local offerings, which will be served at Piatto Felice, feature an entree option of grilled beef skirt steak or toasted local creamy cow cheese on focaccia with a honey glaze, along with baked Provence-style stuffed vegetables with sharp cheddar and roasted grapes, and an heirloom tomato and romaine salad with fresh basil and herb dressing.
I know. It sounds pretty good.
I first heard about these local dinners—which are open to everyone, and run just $7.99—while reporting on the “eating across campus” feature we’re working on for our Nov/Dec issue. While wrapping up the actual eating portion of my reporting last week, I had a chance to talk with Stephane Gawlowicz, the French (and French-trained) chef who oversees all the food prep at Redifer, and who will be preparing tonight’s meal. We’ll have more on Gawlowicz in the magazine soon, but for now, it’s worth checking out this interview with him conducted by a member of Penn State’s new student farm.
And yes, you read that right—the university has a new student-centered farm, which is another topic you might be reading about soon in the magazine. The cool tie-in here? The romaine lettuce in tonight’s meal was grown by students.
If you make it over there, lettuce—er, sorry … let us know if dinner was as delicious as it sounds.
Ryan Jones, senior editor