Elk Creek Cafe’s new chef a ‘great fit’ for the Centre County staple. See the new menu

Approaching nearly 20 years in business, Millheim’s Elk Creek Cafe + Aleworks has long been a staple on the Centre County dining, beer and live music scenes. The restaurant and brewery’s longevity, says proprietor Tim Bowser, can be credited to its ongoing focus on all things local.

“It really boils down to the commitment we made early on to support local farms and the local economy with our food and beer,” he said.

Now, Elk Creek Cafe + Aleworks aims to extend that commitment to locally sourced, high-quality food, with the recent arrival of Chef Jonathan Forshey. Forshey, who previously worked at Centre County eateries including Central Reservation, Local Whiskey and the Gamble Mill Tavern, has taken the reins from Chef Daniel “Cutty” Cutshall, who joined the Elk Creek team in 2019.

Forshey noted that he was a long-time admirer of Elk Creek Cafe + Aleworks and, after a few chance conversations between Forshey and Bowser, the two determined that a partnership was in the cards.

“I’d heard [Forshey made] everything from the best chicken sandwich to the best vegan food in town,” Bowser said. “I felt it was going to be a great fit for what we’d like to do [at Elk Creek Cafe + Aleworks] and I think it has been.”

So what can longtime fans — or just those interested in making the trek to Elk Creek Cafe + Aleworks for the first time — expect with Forshey’s arrival? A new menu continues to highlight regional farms and producers, while expanding offerings to appeal to various dietary preferences, with new vegetarian, vegan and gluten-free menu items.

“So far, the reception’s been great,” Forshey said. “It builds confidence in what we want to do going forward.”

He noted that, for the last six years, his work in the downtown State College dining scene required a “grind” in order to meet the volume of demand. In contrast, working on a smaller scale in Millheim will allow greater attention to detail, “to put your whole self into the food and know that it’s going to translate once it gets to the table,” he said.

New menu favorites include the vegan reuben, made with “corned” jack fruit, vegan swiss cheese, sauerkraut and vegan 1000 Island dressing. “It’s a little heartier and more thoughtful of a vegan sandwich than most places do,” Forshey pointed out. There’s also a grilled red and golden beets dish with whipped citrus goat cheese, a mustard vinaigrette and sumac, and a porter-braised beef served with roasted carrots, spaetzle and horseradish cream.

Elk Creek Cafe + Aleworks will continue to provide the live entertainment the community has come to associate with the venue, and food-focused events are in the works as well, starting with the Feb. 23 Day of Delicious Darkness, an annual celebration of the brewery’s dark beers, with a complimentary dining menu to match.

“It’s a dark beer lover’s heaven, if you will,” said Bowser, “and the only time I’ve ever seen a line all the way down the block in Millheim, with people waiting to get in.”

Tickets for the event will be available on Eventbrite.

Forshey also intends to plan a series of beer-pairing dinners and, as demand increases, the two are open to the possibility of extending the restaurant’s hours beyond the current Wednesday-Friday, 4-8 p.m.; Saturday noon-3 p.m. and 4-8 p.m.; and Sunday 11 a.m.-2 p.m.

Find more information at elkcreekcafe.com.