Our Story
Twelve Oaks is a family owned and operated event venue that is very passionate about providing the best quality in both service and food. It is our mission to source all of our food locally, ethically, and make everything we serve from scratch, helping to make your special event even more spectacular.
We customize seasonal menus that allow us to support our local farmers throughout the entire year. Some local farms we use are Santa’s Heritage Farm, Freedom Farms, Frankferd Farms and Penn’s Corner Farm Alliance. Our seafood is sourced from suppliers that promote sustainable fishing and farming methods. Some of our other suppliers we work with are Paragon Foods, Penn Mac, and Thoma Meats. We also have an in-house butchery program where we purchase humanely raised meat and carefully utilize the whole animal. We believe that training and learning never ends.
Our Venue is utilized to host a variety of events including weddings, corporate functions, sports and scholastic banquets, baby and bridal showers, rehearsal dinners and more!
We coordinate the events from the decor to the menu and can accommodate group sizes from 20-250+.We have both inside and outside grounds and a group can select a portion or the entire venue to host their event. Our venue is also equipped with AV capabilities along with wifi to offer if an event should require that.
Owner, Linda Santa, has a Bachelors Degree from California University of Pennsylvania in Early Education. Linda is involved in every aspect of Twelve Oaks. Her favorite part at Twelve Oaks is meeting with clients. She loves showing off the venue and most importantly loves being apart of your special occasions.
Our Event Coordinator, Bethany Santa Ley, has a Bachelors Degree from The Pennsylvania State University in Hotel and Restaurant Management. She has been the Event Coordinator since our opening in 2007. Bethany is detailed oriented and works to create a unique experience for each client.
Our General Manager/ Executive Chef, Leigh Santa, has a Bachelors Degree from The Pennsylvania State University, she trained at The Culinary Institute of America in Napa Valley, and has studied abroad in France learning butchery. She also helps run her small family farm which is Twelve Oaks exclusive source of eggs and pork. Twelve Oaks is committed to working towards a zero waste system and responsibly utilizes kitchen waste to feed livestock on their family farm.
