Kentuck Knob offering farm-to-table dinners
The dinner series includes an optional house tour and a multi-course farm-to-table meal, says MaryAnn Perkins, manager of operations.
Dinners are sourced from local producers, and the meals are BYOB, she adds. Each meal can accommodate a maximum of 50 diners.
Tickets with the walk-through are $120; dinner only is $95.
Dinner with a view
“This will be our fourth year offering the summertime dinner series,” Perkins says.
Diners typically include a mix of out-of-state tourists, local residents and those traveling from the Pittsburgh area, she says.
“Most people who come attend the tour. It’s on a beautiful property. It’s a fun, relaxed evening. They have a nice, healthy dinner,” Perkins says.
Musical accompaniment is planned, with acoustic guitarist Jeremy Frantz playing for the June and August dinners, and entertainment planned for the July meal as well.
“We pride ourselves on the local caterers,” Perkins says.
Diners, she adds, are supporting their local farmers as well.
The Historic Stone House, located in Farmington, will prepare the June 22 dinner.
The menu features honey goat cheese crisps and spinach toasts; a lettuce, greens and shaved roasted carrots salad with sparkly vinaigrette; hardwood-smoked pastured chicken with blackberry barbecue sauce; smoked pork shoulder with Tarheel mustard and vinegar slaw; a summer vegetable montage with tarragon butter, bread and butter; and strawberry shortcake with Hagan Ice Cream.
Once known as Hagan House, Kentuck Knob originally was built for and owned by Bernadine and I.N. Hagan, owners of the then-family owned Hagan Dairy in Uniontown.
On July 27, Jamison Farm, near Latrobe, will prepare lamb merguez with hummus, mixed greens with mustard vinaigrette, corn salad, braised lamb shoulder, grilled lamb sirloin, rosemary potato salad, tomato and basil vinaigrette bruschetta and mixed berries with Hagan Ice Cream.
The Historic Stone House returns on Aug. 17, with a meal of roasted beet and chèvre toasts, cucumber and tomato cups, new potato vichyssoise, local lettuce salad with peach dressing, heirloom tomato and grilled sweet onion caprese salad, country pork sausage sliders with local gouda and grain mustard, roast pastured chicken, gnocchi with peas and carrots and Chambersburg peach crisp with Hagan Ice Cream.
“I encourage people to consider an overnight stay — the Historic Summit Inn Resort, Nemacolin Woodlands Resort, the Historic Stone House, the Inne at Watson’s Choice — all are beautiful. Then you can spend the next day in the Laurel Highlands,” Perkins says.
Details: 724-329-1901 or kentuckknob.com
Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter .