'Downton Abbey' experience awaits at WPSU-TV’s Connoisseur’s Dinner

January 22, 2015

UNIVERSITY PARK, Pa. -- Fans of the popular PBS show “Downton Abbey” will transport themselves back to 1920s England during the 23rd annual WPSU-TV Connoisseur’s Dinner and Auction at the Nittany Lion Inn on Saturday, Feb. 7.

Paul Brooke-Taylor, executive chef at Highclere Castle where “Downton Abbey” is filmed, and Lisa Heathcote, the show’s food stylist, will share the time period’s distinctive cuisine with the State College community.

“The dinner is a unique way for the guests to be part of the castle experience,” said Brooke-Taylor. “I hope some of the combinations are unique to them, while also sharing a glimpse of history, and they leave feeling a little surprised in a good way.”

WPSU-TV Connoisseur's Dinner Paul Brooke-Taylor

Highclere Castle executive chef Paul Brooke-Taylor

IMAGE: Highclere Castle

The hors d’oeuvres and four-course meal will feature several foods Brooke-Taylor prepares at Highclere Castle, which is located approximately 70 miles west of London. The first course will begin with confit Goosnargh duck leg and Agen prune terrine, while patrons will fulfill their appetites with a fusion of Highclere desserts.

“The food that will be served is from the family’s repertoire,” added Brooke-Taylor. “If guests were eating this food at Highclere Castle, it would all be locally sourced within Lord Carnarvon’s estate. It’s something we pride ourselves on.”  

An award-winning chef, Brooke-Taylor assumed his current position at the residence of Lord and Lady Carnarvon in January 2008. In addition to the castle’s primary residents, he has prepared food for British royalty and members of parliament.

The Connoisseur’s Dinner and Auction supports the programming and operations of WPSU-TV. Although the event is sold out, members of the community can join the waitlist by contacting Chrissy Leidy at 814-863-5597. For more information on the Connoisseur’s Dinner and Auction, visit wpsu.org/events/conndinner2015.

  • WPSU logo

    Honey and English Mustard Glazed Confit Pork Belly Scallops with a Ginger and Coriander Infusion
    First Course
    Confit Goosnargh Duck Leg* and Agen Prune Terrine served with Crispy Banana Shallot, Sauternes Jelly, Toasted Brioche, Wild Newbury Garlic Leaf, and Pickled Fried...

    IMAGE: Penn State

(Media Contacts)

Last Updated January 23, 2015