Centre county gazette culinary 2016

Your 2016 Official Guide to the 4th Annual ...

June 13-19 HappyCulinaryWeek.com

A special publication of

GAZETTE THE CENTRE COUNTY

Culinary Week offers something for everyone

By JODI MORELLI

correspondent@centrecountygazette.com

STATE COLLEGE — Everyone from food connoisseurs to aspiring chefs to those just looking for a fun and lively way to kick off the summer will find what they are looking for during Happy Valley Culinary Week, Monday, June 13, through Sunday, June 19.

Whether it’s a date night, a family dinner, appetizers and drinks with friends, or going to lunch with co-workers, this year’s Culinary Week festivities offer something for everyone.

According to Lori Miller, director of visitor and member services for the Central Pennsylvania Convention and Visitors Bureau, events and demonstrations will be scheduled throughout the week, and Culinary Week menus will be featured at participating restaurants.

“Happy Valley Culinary Week is an annual, seven-day celebration of the art of cooking, local foods and the chefs who prepare them,” Miller said.

Throughout the week, the local restaurant scene will be spotlighting specialty menu items to allow customers to sample a variety of State College culinary delights.

Happy Valley Culinary Week showcases local chefs’ talents and features exclusive chef creations, Miller said. She said that guests can experience a prix-fixe menu, which will offer a wide variety of meals at various fixed price points. Additionally, Happy Valley Culinary Week

features cooking demonstrations, happy hour wine and beer tastings and much more.

The “much more” that Miller is referring to includes a wide array of culinary Culinary Week, Page 8

Right Around Corner the

www.pennstatehotels.com The Dining Room 814.865.8590

Page 2

Whiskers 814.865.8580

The Gardens 814.863.5090

Central PA Convention & Visitors Bureau Culinary Week

Legends 814.863.5080

June 2, 2016

GAZETTE THE CENTRE COUNTY

403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051 Fax: (814) 238-3415 www.CentreCountyGazette.com

PUBLISHER MANAGING EDITOR Rob Schmidt Chris Morelli SALES MANAGER Amy Ansari ADVERTISING CONSULTANTS Bill Donley, Vicki Gillette, Katie Myers BUSINESS MANAGER Aimee Aiello

Allen Street Grill 100 W. College Ave., State College allenstreetgrill.com Page 11

Harrison’s Wine Grill & Catering 1221 E. College Ave., State College harrisonsmenu.com Page 20

Carnegie Inn & Spa 100 Cricklewood Drive, State College carnegieinnandspa.com Page 12

Hi Way Pizza 1688 N. Atherton St., State College dantesinc.com/locations/ hi-way-pizza Pages 21

The Corner Room 100 W. College Ave., State College hotelstatecollege.com/cornerroom Page 13 The Deli Restaurant 113 Hiester St., State College thedelirestaurant.com Pages 14

AD COORDINATOR Katie Myers STAFF WRITER G. Kerry Webster

The Dining Room at the Nittany Lion Inn 200 W. Park Ave., State College nittanylioninn.psu.edu Pages 15

COPY EDITOR Andrea Ebeling GRAPHIC DESIGN Laura Specht, Beth Wood INTERNS Antonia Jaramillo, Megan McLaurin, Jaimie Williams CONTACT US:

To submit news: editor@centrecountygazette.com Advertising: sales@centrecountygazette.com The Gazette is a weekly newspaper serving Centre County and is published by Indiana Printing and Publishing Company. Reproduction of any portion of any issue is not permitted without written permission. The publisher reserves the right to edit or reject any advertisement for any reason.

THE NITTANY LION INN

June 2, 2016

PARTICIPATING RESTAURANTS

Home D Pizzeria/ Robin Hood Brewing Co. 1820 S. Atherton St., State College homedpizzeria.com Page 22 Liberty Craft House 346 E. College Ave., State College libertycrafthouse.com Pages 23 Mario’s Italian Restaurant 1272 N. Atherton St., State College dantesinc.com/locations/marios Pages 24

Faccia Luna Pizzeria 1229 S. Atherton St., State College faccialuna.com Pages 16

Rotelli 250 E. Calder Ave., State College rotellisstatecollege.com Page 25

The Field Burger & Tap One Country Club Lane, State College toftrees.com/restaurant Page 17

Spats Café & Speakeasy 142 E. College Ave., State College spatscafe.com Page 26

Gigi’s Southern Table 2080 Cato Ave., State College gigisdining.com Page 18

Zola Kitchen & Wine Bar 324 W. College Ave., State College zolabistro.com Page 27

FACCIA LUNA

Central PA Convention & Visitors Bureau Culinary Week

Page 3

Food festival will delight taste buds

By JODI MORELLI

correspondent@centrecountygazette.com

THE ALLEN STREET GRILL

THE DELI

ZOLA KITCHEN AND WINE BAR

Page 4

STATE COLLEGE — Summer and festivals. The two go hand in hand.

There is no better way to enjoy a nice summer day than by strolling through a festival, listening to the music and laughter and checking out the local vendors and stands.

But don’t forget about the food. No festival experience is ever complete without food.

It goes without saying, then, that the South Hills Food Festival, a featured event during Happy Valley Culinary Week, offers the ultimate festival experience for area food lovers.

The festival, set for Thursday, June 16, will be held on the north lawn of the main campus of South Hills School of Business and Technology, on Waupelani Drive in State College, from noon to 6 p.m.

According to Jeff Stachowski, director of community outreach for South Hills, the festival will include chef demonstrations, local food vendors and live music throughout the day.

“This joint production with the Central PA Convention and Visitors Bureau was such a hit last year that we have an even bigger festival planned for this year,” Stachowski said.

Live chef demonstrations, an all-local foods farmers market, live music, workshops and tours will provide an afternoon of learning, fun, and fabulous food for the entire family.

The South Hills Food Festival, now in its third year and growing, will feature chef demonstrations, beginning at noon and occurring every half hour.

The farmers market will have a tasty array of meats, cheeses, produce, sauces, spreads, dressings and much more. Patrons can buy from these local merchants and stock up on the delicacies that the region has to offer.

According to Stachowski, there will be some new vendors and chefs this year, and local performers will be there to provide background music throughout the day.

“Culinary week began in Central PA four years ago when the Convention and Visitors Bureau decided to create an event to showcase our local food scene. Many restaurants jumped on board to support the idea and the tradition was started. A year later, South Hills jumped on board as a way to support the community and to promote a cooking series that it was running,” Stachowski explained.

He said that there is such a big audience for food-related and cooking-related topics that the festival took off. The festival is a chance for local chefs to get out of the kitchen and share some of their favorite recipes and cooking techniques for people who otherwise might not ever have the chance to interact directly with a local chef. The festival also brings together local food producers and farmers who set up a market on the grounds and sell and give samples of their various local delicacies.

While he estimated that about 1,000 guests attended the event last year, he expects — and hopes — that number grows this year.

According to Stachowski, it was a natural fit for South Hills to host the food festival. He said that South Hills’ claim to fame is that it is the local two-year degree granting career school that prepares students for jobs in the central Pennsylvania region.

However, it is also an integral part of the fabric of the local community.

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

● South Hills School of Business & Technology

480 Waupelani Drive Featuring: Local Farmers and Food Vendors  Lots of Free Samples and Live Music and Live Chef Demonstrations from these fine establishments 



June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

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Festival celebrates food, chef’s and music

CASUAL GOURMET DINING

The third annual South Hills School Culinary Week Food Festival will be held from noon to 6 p.m. Thursday, June 16, on the North Lawn of South Hills School, 480 Waupelani Drive in State College.

This joint production between the school and the Central Pennsylvania Convention and Visitors Bureau was so popular last year that an even bigger festival is planned for this year.

Live chef demonstrations, an all-local-foods farmers market, live music, workshops and tours will provide an afternoon of learning, fun and fabulous food for the entire family.

The cooking demonstrations begin at noon, and continue every half hour. Some of the featured chefs include: n Rotelli’s — Chef Dave Krauth n Gemelli Bakers — Chef Tony Sapia n Gigi’s Sothern Table — Chef John Clickner II n Harrison’s Wine Grill & Catering — Chef Harrison Schailey n Faccia Luna — Chef’s Greenleaf & Gibboney n El Gringo — Chef Ben Stanley n Allen Street Grill — Chef Bert Burger and more The farmers market will have an array of meats, cheeses, produce, sauces, spreads, dressings and other items. Vendors and their wares include: n Egg Hill Farms — Flowers, meats n El Gringo Tacos — Tacos and tamales n Gemelli Bakers — Breads and baked goods n Good Intent Cider — Hard ciders n Goot Essa — Cheeses and fudge n Home D Pizzeria — Beer tasting n Kangen Water — Purified water n PASA — Sustainable agriculture information and gear n Piper’s Peck — Salsas and jellies n Tait Farm — Shrubs and jellies n The Nature Inn of Bald Eagle — Appetizers n Village Eatinghouse — Dressings and dips n Webster’s Bookstore — Cookbooks and demo n U Freeze Wine Slush — Cooler tasting Live music for the day will be provided by several local musicians, including Jim Colbert, Steve Van Hook and Cole Hons.

814.231.4350 FOR DETAILS

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Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

Monday Wednesday

Thursday Friday

Saturday Sunday

Take a Tour ABOVE the VALLEY 4:00pm - 6:00pm

Above the Valley Special Event Center is pleased to offer tours of the newly renovated facility that was once home to the Mt. Nittany Inn.

You can do it! Potluck Jambalayas Spat’s | 4:00pm - 5:00pm Vegan Cooking Demonstration Webster’s Book Store Cafe | 5:30 pm Take a Tour ABOVE the VALLEY 4:00pm - 6:00pm

limited seating, tickets available June 1st Creole Jambalayas Demos are 45 minutes and feature a tasting immediately after Above the Valley Special Event Center is pleased to offer tours of the newly renovated facility that was once home to the Mt. Nittany Inn.

South Hills Food Festival South Hills | Noon - 6:00pm

Food vendors, chef demonstrations, live music, tons of giveaways and a carnival atmosphere promises a fun day for all.

Chef As part of Culinary Week, the State Theatre The State Theatre | 4:00pm & 7:30pm presents Chef, the story of a chef who loses his restaurant job starts up a food truck in an effort to reclaim his creative promise, while piecing back together his estranged family.

Vegan Cooking Demonstration Demos are 45 minutes and feature a Webster’s Book Store Cafe | Noon tasting immediately after Take a Tour ABOVE the VALLEY 4:00pm - 6:00pm

Above the Valley Special Event Center is pleased to offer tours of the newly renovated facility that was once home to the Mt. Nittany Inn.

Vegan Cooking Demonstration Webster’s Book Store Cafe | 3:00pm

Demos are 45 minutes and feature a tasting immediately after

Take a Tour ABOVE the VALLEY 1:00pm - 3:00pm

Above the Valley Special Event Center is pleased to offer tours of the newly renovated facility that was once home to the Mt. Nittany Inn.

Schedule subject to change.

For more information, visit happyculinaryweek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 7

Culinary Week, from page 2 events and experiences throughout the week. On the schedule are chef’s tables, cooking demonstrations and classes, wine and spirit tastings and restaurateur greetings.

Spats Café will be featuring a New Orleans-style chef talk Wednesday, June 15. Seating is limited for this event, and tickets can only be picked up at Spats after 11:30 a.m. Mondays through Saturdays. Another unique event in honor of Culinary Week is the showing of the film “Chef” at the State Theatre on Friday, June 17. Additionally, Webster’s Bookstore Café will be featuring vegan cooking demonstrations Wednesday, Friday and Saturday, June 15, 17 and 18.

Another popular feature of Happy Valley Culinary Week is the South Hills Food Festival on Thursday, June 16. This event, in its third year and growing, promises to bring together food growers and chefs. Miller said the atmosphere at the food festival is just as the name implies — “carnival-like.” It’s a lively event, with a variety of vendors, demonstrations, live music and, of course, lots of snacking and sampling.

“Happy Valley Culinary Week has always been about the local dining scene, where the restaurants shine. We’ve moved our weekly chef demonstrations to a one-day event at South Hills School. We are incorporating more businesses to showcase their culinary offerings with movies and demonstrations and featured culinary products,” Miller said.

She added that the events throughout the week provide people with a great excuse to go out and experience something new.

“Not only will you get a chance to savor the local flavor, you’ll be supporting the independent restaurant scene in our own backyard. … Support your local community and restaurant culture. Eat local,” Miller said.

Prizes will be given away via social media during Culinary

Page 8

Week festivities, and Miller said that people should stay tuned to Facebook, Twitter and Instagram to participate in contests and giveaways. People can stay in the conversation by using #HappyCulinaryWeek.

For more information, visit www.happyculinaryweek.com.

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

“Amazing wood fired pizza” “Best Pasta in town” “Best Pizza in Pennsylvania” “do not leave PSU without hitting this place”

“A Happy Valley Must Do”

“Brick Oven Goodness”

“Our Fair Lady”

A Victorian Bed & Breakfast 313 E. Linn Street Bellefonte, PA

814.355.1117 Tamara Schuster, Innkeeper June 2, 2016

www.ourfairladybnb.com ofl.schuster@gmail.com

“We live here and it is the best value in town”

If you haven’t been here, you need to get here! faccialuna.com

Central PA Convention & Visitors Bureau Culinary Week

(814)

234-9000 1229 S Atherton St State College

Page 9

PATIO NOW OPEN!

814 . 237. 8474

ZOLAKITCHEN.COM

MON. - THUR. 11:30 -9PM • FRI. - SAT. 11: 30 -10PM • SUN. 11: 30 - 8PM

Page 10

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

100 W. College Ave., State College | AllenStreetGrill.com

ALLEN STREET GRILL

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax) Starter: (choose one)

$30 (includes tax) Starter: (choose one)

Cup of Soup of the Day - Chef’s Choice

Traditional Mexican-Style Nachos with queso sauce, fresh jalapenos and lime zest

House Salad Mixed greens tossed with parmesan cheese and sherry vinaigrette

Cup of Maryland Crab Bisque

Small Hummus Plate Hummus, fried flat bread, carrots, celery, Kalamata olives, house-pickled green beans

Antipasto Sampler A selection of Hog’s Galore sausages and meats; accompanied by roasted red peppers, marinated artichokes, olive salad, provolone cheese, whole-grain mustard and baguette

Entree: (choose one)

Entree: (choose one)

Rice or Udon Noodle Bowl Americanized version of a traditional Asian favorite with Napa cabbage, julienned carrots and Daikon radish. Choose one each of the options listed below to customize your bowl: Broths: Lemongrass, Spicy Red Curry Coconut or Thai Proteins: Tofu and Kimchee, Five-Spice House-Smoked Chicken Thighs or Asian Marinated Pork

Shrimp, Clams and Bucatini Sweet plump shrimp and clams tossed with bucatini pasta in a savory sauce of clam broth, onions, bacon, red pepper flakes and cream

Arugula, Sugar Snap & Salami Salad Blistered sugar snap peas, salami and arugula tossed together with sherry vinaigrette and finished with feta cheese Smoked Chicken Thigh Sandwich ASG special BBQ sauce, served with Asian-style pickled green beans

Dessert: (choose one) Amish Cinnamon Pudding Fresh Berry Mille-Feuille

Freestyle Ravioli Not your traditional ravioli! Generous portion of wild mushrooms, spinach, roasted peppers and onions with your choice of: Beef Tips, Turkey or Tofu; portioned between three pasta sheets and finished with fresh herb beurre blanc ASG Mixed Grill Lamb chop with rosemary garlic sauce, chicken breast with orange basil butter and housemade turkey and duck sausage, served with Yukon Gold whipped potatoes and vegetables

-and-

Dessert: (choose one) Coconut Cream Pie Fresh Berry Mille-Feuille

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

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100 Cricklewood Dr., State College | carnegieinnandspa.com

CARNEGIE INN

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$30 (includes tax) First Course: (choose one) Carnegie Garden Gazpacho lime, creme fresh Salad of Organic Greens Spring herbs, citrus vinaigrette

Second Course: (choose one) Grilled Wild Salmon spring chive vinaigrette, grilled asparagus Breast of Organic Chicken charred tomato vinaigrette, fingerling potatoes Ricotta Cheese Gnocchi ragout of wild mushrooms, parmesan chips

-andThird Course: (choose one) Creme Brulee Strawberry Stuffed Crepes with Vanilla Sauce

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 12

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

100 W. College Ave., State College | hotelstatecollege.com/cornerroom

CORNER ROOM

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$11 (tax not included) Starter: (choose one)

$18 (tax not included) Course 1: (choose one)

Bacon & Cheddar Tater Tumblers

Bacon & Cheddar Tater Tumblers

Cup of New England Clam Chowder

Cup of New England Clam Chowder

Cup of Our Soup of the Day

Cup of Our Soup of the Day

Entree: (choose one)

Entree: (choose one)

Spinach & Granola Salad Bed of spinach with fresh grapes, mandarin oranges, granola, and almond slivers. Tossed in an orange yogurt and almond dressing

Red Curry Steak & Pasta Charbroiled steak and Thai vegetabes topped with red curry sauce. Served over linguini

Jamaican Jerk Chicken Sandwich Pulled chicken with Jamaican Jerk seasoning, topped with sweet pickels on a kaiser roll anda side of mayo. Served with seasoned carrot and parship fries

Lemon Tarragon Chicken Thighs Two boneless chicken thighs marinated in a lemon tarragon seasoning. Served over a bed of rice with a side of poblano peppers and roasted corn medley

-andDessert: (choose one)

Dessert: (choose one)

Slice of Pie from Our Dessert Tray

Slice of Pie from Our Dessert Tray

One Scoop of Hershey’s Ice Cream

One Scoop of Hershey’s Ice Cream

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

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113 Hiester Street, State College | TheDeliRestaurant.com

THE DELI

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax) Includes non-alcoholic beverage

$22 (includes tax) Includes non-alcoholic beverage

Course 1: (choose one)

Course 1: (choose one)

Cup of Soup - your choice: Soup of the Day, Baked Potato Soup, Chicken Noodle, Matzo Ball, Vegetarian Vegetable

Cup of Soup Mixed Green Salad or Caesar Salad Fried Calamari Stuffed Potato Skins

Mixed Green Salad or Caesar Salad

-andCourse 2: (choose one) Deli Style Sandwich Choice of Corned Beef, Pastrami, Roast Beef, Turkey, or Ham on your choice of bread, with lettuce, tomato, homemade Yukon Gold potato salad, kosher pickle Deli Burger 100% Angus Beef, Kaiser roll, pickle, add cheese: local Goot Essa Garden Pepper Jack, local Goot Essa Woodsmoked Sharp Cheddar, American, bleu, brie, cheddar, provolone, Swiss Homemade Veggie Burger Fresh veggies, grains, multi-grain bun, steamed broccoli or fresh cut fries Rodeo Chicken Wrap

Course 2: (choose one) Triple Decker Reuben Grilled corned beef, swiss, sauerkraut, Russian dressing, rye, pickle The Deli Meshugna Grilled corned beef, coleslaw, Russian dressing, two potato pancakes, pickle Penne Chicken Sundried tomatoes, roasted garlic, olives, spinach, goat cheese, tomato sauce, garlic bread Pittsburgh Prima Grilled steak, fresh cut fries, fried egg, provolone, coleslaw, Russian dressing, focaccia, fresh cut chips, pickle Portobello Foccacia Sautéed spinach, caramelized onions, feta, caper aioli, focaccia, fresh cut chips, pickle Custom Cut Burger with Cheese From TV’s Meat Men star Pat LaFridia, a blend of short rib and chuck beef, topped with your choice of local Amish Goot Essa’s Sharp Cheddar or Garden Pepper Jack cheese

Fried Tofu Salad Spinach, carrots, snow peas, green beans, edamame, fried tofu cubes, warm herbed sesame dressing

Applewood Smoked Bacon & Tomato Macaroni & Cheese

Chicken Apple and Walnut Salad Blue cheese, onion, mixed greens, wheat-beer vinaigrette

Triple Chocolate Cake | Deep Dish Pecan Pie Culinary Week Specialty Dessert

Course 3: (choose one)

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 14

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

200 W. Park Ave., State College | NittanyLionInn.psu.edu

THE DINING ROOM AT THE INN HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$12 - $15 Entree: (choose one) Grilled Port bell Caprese Sandwich

Grilled portobello mushroom, smoked mozzarella, ripe tomato, basil-garlic aioli, charred red onion, mixed greens, and balsamic reduction on a Gemelli Bakers ciabatta roll, served with sweet potato fries $15

Grilled Chicken Sandwich

Grilled chicken breast, sauteed Kennett Square mushrooms, Goot Essa Swiss cheese, and Sweet Heat Gourmet’s Sweet & Spicy Stout Mustard $12

Pulled Pork

Slow-roasted pulled pork, green apple BBQ, and smoked cheddar $13

$18 - $28 Starter: (choose one) House Salad

Local salad greens, tomato, cucumbers and julienned carrots

Soup Du Jour

Ask your server about our ever-changing house-made soup of the day

Vegan Quinoa and Summer Squash Soup

A cup of red quinoa, zucchini, yellow squash, carrots, celery root, onions, kale, smoky chipotles in a rich vegetable broth

Entree: (choose one) Local Trout

Grilled filet of trout with a charred tomato and poblano sauce, served with buttermilk mashed potatoes and local vegetables $28

Meatloaf

Locally-sourced ground beef meatloaf, wrapped in house-cured bacon, served with smoky barbeque sauce, buttermilk mashed potatoes and local vegetables $28

Farro and Marinated Fennel Salad

Farro, the super grain, chili-marinated fennel, and golden raisins, tossed in raspberry yogurt vinaigrette on a bed of mixed greens $19

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 15

1229 S. Atherton St., State College | Faccialuna.com

FACCIA LUNA HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax)

$30 (includes tax)

Starter:

Starter:

Italian Wedding Soup Chicken broth based soup with chicken, spinach, mini meatballs, egg drop and topped with parmesan cheese House Salad All fresh greens of romaine and radicchio topped with tomatoes, fresh mushrooms, onions, green peppers, mozzarella and provolone cheese

Ahi Tuna seared rare served with asian peanut slaw and ponzu sauce Caprese Salad garden fresh tomatoes topped with fresh mozzarella, chiffonade of basil and balsamic reduction Spinach & Artichoke Dip Locally grown tomato stuffed with spinach artichoke dip heated in the oven and served with flatbread for dipping

Soup of the Day

Entree:

-andEntree:

Fish Tacos with Asian Peanut Slaw Two tacos stuffed with cabbage, carrots and cashews French Dip Slow roasted beef with melted provolone cheese on a sourdough roll with a side of au jus

Sage Crusted Pork Chop served with whole grain mustard potatoes and grilled asparagus Three Meat Lasagna baked with melted cheese and our homemade neopolitan sauce Chicken Roma Pan seared chicken breast, garlic, shallot, wine, chicken stock, heirloom tomato

-andDessert:

Yogurt & Granola Parfait topped with Local Berries Homemade Peach Cobbler topped with Meyers Vanilla Bean Ice Cream

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 16

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

One Country Club Lane, State College | FieldBurgers.com

THE FIELD BURGER & TAP HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax)

$22 (includes tax)

First Course: (choose one) Choice of Soup or Side Salad

Choice of Signature Salt French Fries, Soup or Side Salad

Second Course: (choose one) served with house-made chips

Chicken Spiedies skewers of tender marinated chicken, soft italian bread, lettuce, tomato and tzatziki sauce The Wedge wedge of crisp iceberg lettuce, crumbled blue cheese, Lancaster bacon, tomato, carrots, radish The Field Burger bibb lettuce, red onion, tomato, choice of cheese on a brioche roll The Herbivore house-made vegetarian “burger”, pepper cheese, roasted peppers, charred tomato, grilled onion, guacamole, frisee greens, cilantro mint vinaigrette, artisan whole grain roll or whole grilled tomato

The Herbivore house-made vegetarian “burger”, pepper cheese, roasted peppers, charred tomato, grilled onion, guacamole, frisee greens, cilantro mint vinaigrette, artisan whole grain roll or whole grilled tomato Apple Butter Barbeque Chicken grilled chicken breast, Lancaster bacon, sharp amish cheddar, boston bibb, tomato, on a brioche roll Crab Cake lump crab meat seared in butter, onion remoulade, lettuce, tomato, on a brioche roll The Lancaster Lancaster bacon, amish smoky cheddar fried egg, field greens, tomato, horseradish mayo, on a brioche roll

-andDessert: (choose one) The Field Cobbler Farmhouse Chocolate Torte Berkey Creamery Ice Cream

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 17

2080 Cato Ave., State College | GigisDining.com

GIGI’S

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (tax not included) Starter: (choose one)

$30 (tax not included) Starter: (choose one)

Soup (Gumbo, Vidalia Onion or Chef Soup)

Soup (Gumbo, Vidalia Onion or Chef Soup)

House Salad Field greens, pickled red onions, goat cheese, candied pecans, peach pecan vinaigrette

House Salad Field greens, pickled red onions, goat cheese, candied pecans, peach pecan vinaigrette

Entree: (choose one)

Entree: (choose one)

Fish Taco/Shrimp Taco Blackened & grilled, sweet corn salsa, spicy chili aioli & old bay sea salt chips

Coastal Pasta Local fusilli pasta, littleneck clams, local bacon, spring onions & creamed corn sauce

Skillet Tasso Ham Mac & Cheese Local fusilli pasta with Tasso ham, smoked gouda cheese sauce

Herbed Chicken Roasted airline chicken breast, bell pepper & garlic confit with spinach and goat cheese grit cake and seasonal vegetable

Shrimp & Grits Blackened & sautĂŠed tiger shrimp, tasso ham gravy, wilted baby kale, tomatoes over creamy grits

Dessert: Choose from any of our dessert options

Skirt Steak Grilled with pickled green tomatoes, spinach & goat cheese grit cake and balsamic glaze

-and-

Dessert: Choose from any of our dessert options

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 18

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

Town&Gown’s Monthly Focus on Food

Each month, Town&Gown highlights a local place to eat and offers a glimpse into the great dining of our community.

June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 19

1221 E. College Ave., State College | HarrisonsMenu.com

HARRISON’S WINE GRILL HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (tax not included) Course 1: (choose one)

$30 (tax not included) Course 1: (choose one)

Cup of Soup Six homemade soups daily, including vegetarian, dairy-free and gluten-free options

Cup of Soup Six homemade soups daily, including vegetarian, dairy-free and gluten-free options

Suzie Wong Eggroll Locally made for over 40 years - this one belongs in the egg roll hall of fame! (vegetarian)

Small Salad Your choice of a small mixed greens salad with balsamic vinaigrette (vegetarian, gluten-free, dairy-free) or a small Caesar salad (gluten-free).

Served with croutons by request

Marinated Mushrooms Sampler Our secret recipe - full of rich umami flavor. A must try for mushroom lovers! (vegetarian, trace gluten, dairy-free)

-andCourse 2: (choose one) Veggies & Garlic Cheese Ciabatta Fresh grilled veggies are layered with our own herb & garlic cheese, red pepper pesto and fresh greens on whole grain Ciabatta bread.

Served with PA potato chips (vegetarian) Caprese Panini Half of our summer sandwich of fresh mozzarella, sliced tomatoes, fresh spinach, basil pesto, and a drizzle of balsamic reduction on baguette, grilled on our sandwich press. Served with PA potato chips (vegetarian) Rosemary Chicken Salad Served on a bed of mesclun greens with balsamic vinaigrette (gluten-free) Fresh Bar (offered until 2 p.m. daily) All you care to eat - six homemade soups, two selections of greens, six freshly prepared salads & fresh rolls.Vegetarian, gluten-free and dairy-free options available

Course 2: (choose one) Pretzel Chicken Boneless chicken breast is coated with PA-made hard pretzels, sauteed and topped with Goot Essa mustard butter. Served with sweet potato fries Vineyard Chicken Boneless breast of chicken in a subtle sauce of herbs, white wine & PA-grown mushrooms. Served with rosemary roasted red potatoes (gluten-free, trace dairy) Salmon Beurre Blanc Fresh poached salmon with a classic sauce of white wine, butter and lemon. Served with fresh asparagus (gluten-free) Chef’s “Mac & Cheese” Fresh, local pasta from Fasta & Ravioli Co. with an ambrosial cheese sauce made from Meyer Dairy cream and Amish-made Goot Essa cheddar, topped with PA-made potato chips (vegetarian) Wild Mushroom & Chevre Pappardelle Wide ribbons of Local Fasta pasta with a saute of PA-grown mushrooms, fresh herbs & Byler’s Dairy chevre (vegetarian) Crab Cake Caesar Salad A seasoned & sauteed lump crab cake, deliciously layered on top of our house-made Caesar salad

Course 3: (choose one) Local, Seasonal Fruit Crisp Penn State Creamery Ice Cream

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 20

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

1688 North Atherton Street, State College | HiWayPizza.com

HI WAY PIZZA

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax) Includes non-alcoholic beverage

$18 (includes tax) Includes non-alcoholic beverage

Course 1: (choose one) Baked Potato or Italian Onion Soup Mixed Green Salad or Caesar Salad

Baked Potato or Italian Onion Soup Mixed Green Salad or Caesar Salad Brew City Fries

Course 2: (choose one) Individual White Gourmet Pizza Ricotta, mozzarella, provolone, romano, fresh tomatoes, oregano, herbs Individual Vodka Flaky Crust Pizza Vodka sauce, fresh mozzarella, prosciutto Grilled Veggie Calzone Assorted grilled veggies, mozzarella, caramelized onions, garlic puree, ricotta, basil, oregano Caesar Salad with Chicken Romaine, homemade caesar dressing, seasoned croutons, romano cheese, anchovies (optional)

Individual Vodka Flaky Crust Pizza Vodka sauce, fresh mozzarella, prosciutto Individual Spinoccoli Gourmet Pizza Fresh spinach, broccoli, fresh tomato, pesto sauce, mozzarella, cheddar, sesame seed crust Individual White Pizza Ricotta, mozzarella, provolone, romano, fresh tomatoes, oregano, herbs Individual Veggie Pizza Roasted mixed veggies, onions, mozzarella, asiago, smoked gouda, margherita sauce Eggplant Parmesan Hand breaded, melted mozzarella, pasta with tomato basil sauce Fettuccine Alfredo Homemade parmesan cream House Made Baked Ziti Beschamel, ricotta, romano, mozzarella, tomato basil sauce Homemade Cheese Ravioli Homemade Neapolitan sauce

Course 3: (choose one) Chocolate Chip Cheesecake Carrot Cake Culinary Week Specialty Dessert

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 21

1820 S. Atherton St., State College | HomeDPizzeria.com

HOME D PIZZERIA

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$12 (includes tax) $25 (includes tax) Course 1: (choose one) Fresh Made Daily Soup Creation Sfizi Salad: Garden Greens, Classic Caeser, Traditional Spinach

Fresh Made Daily Soup Creation Sfizi Salad: Garden Greens, Classic Caeser, Traditional Spinach Bruschetta Pomodoro house made arisan grilled bread, fresh mozzarella, tomato basil salsa, parmesan, xvoo Hummus Duo roasted garlic hummus, sundried tomato hummus, tortilla, cucumber, baby carrot, celery, olives

Course 2: (choose one) 8� Cheesesteak (Steak or Chicken) California: grilled onions, provolone, lettuce, tomato, mayo

Chicken Marsala mushroom, Marsala wine sauce, parmesan risotto

Chicken Caesar Wrap romaine, fries, parmesan, creamy garlic dressing

Grilled Cranberry Chicken spinach, herbs, walnuts, natural jus, fingerling potatoes

Pollo Panini grilled chicken, roasted red pepper, roasted garlic, baby greens, tomato, provolone, boursin, balsamic glaze

Chicken Parmesan traditional tomato sauce, mozzarella, parmesan, side pasta

Pub Club Ciabatta roast turkey breast, smoked bacon, lettuce, tomato, mayo, grilled ciabatta Memphis Braised Pork Loin spicy BBQ sauce, NY cheddar, house onion ring, house pickled jalapenos, ciabatta

Tortellini Vodka Sauce cheese tortellini, tomato sauce, vodka, cream, crushed red pepper Gnocchi Alforno potato gnocchi, sweet sausage, fresh mozzarella, tomato sauce, basil, oven baked

Course 3: (choose one) NY-Style Cheesecake | fresh berries, whip cream Wood Oven Cobbler | house vanilla bean gelato

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 22

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

346 E. College Ave., State College | LibertyCraftHouse.com

LIBERTY CRAFT HOUSE

HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax) Includes non-alcoholic beverage

$22 (includes tax) Includes non-alcoholic beverage

Course 1: (choose one)

Course 1: (choose one)

Meatballs Beef, pork & veal mixture with margherita sauce Veggie Balls Vegetable mixture with margherita sauce Bavarian Soft Pretzel Liberty Craft House beer mustard

-andCourse 2: (choose one) Mixed Grain Salad Artisan salad blend, wild rice, barley, quinoa, wheat berries, almonds, pecans, dried cranberries, maple vinaigrette Shepherd’s Pie Ground beef, turnips, celery, carrots, onions, yukon gold mashed potatoes, romano Swine Flatbread Dante’s Margherita sauce, fontina, italian sausage, hickory smoked bacon, smoked pulled pork, flaky flatbread Pulled Pork Sandwich Smoked pulled pork, kc sweet bbq sauce, kaiser roll

Mac & Cheese Cavatappi pasta, cheese sauce Meatballs Veggie balls Bavarian Soft Pretzel

Course 2: (choose one) Piggy Mac & Cheese Cavatappi pasta, cheese sauce, smoked pulled pork, honey ham, hickory smoked bacon Shephard’s Pie Ground beef, turnips, celery, carrots, onions, yukon gold mashed potatoes, romano Shrimp, Tomato & Pesto Flatbread Marinated shrimp, tomato, pesto, whole grain spelt flatbread Meat & Cheese Slate Your choice of 3 meat and 3 cheese selections from our daily rotating Charcuterie and Fromage selections; with housemade pickles and chutney

Course 3: (choose one) Cherry Pie Peanut Butter Truffle Culinary Week Specialty Dessert

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 23

1272 North Atherton Street, State College | MariosItalianStateCollege.com

MARIO’S ITALIAN RESTAURANT HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax)

Includes non-alcoholic beverage

$30 (includes tax)

Includes non-alcoholic beverage

Course 1: (choose one) Traditional Wedding Soup Minestrone Soup Mixed Green or Caesar Salad

Traditional Wedding or Minestrone Soup Fresh Ricotta and Egg Raviolo House made ricotta, browned butter sauce Wood Roasted Mussels Mixed Green or Caesar Salad Fried Calamari

Course 2: (choose one) Roasted Chicken Salad Oven roasted tomatoes, roasted red peppers, baby greens, gorgonzola dressing, fried angel hair pasta Veggie Panini Eggplant, caramelized onions, oven roasted tomatoes, wild mushrooms, buffalo mozzarella, parsley sauce, focaccia bread Rustica Pizza Roasted tomatoes, pancetta, caramelized onions, ricotta salata Mix and Match Pasta and Sauce

Buccatini Bolognese with Meatball Hallow long noodles, homemade meat sauce from bologna, one homemade meatball Penne Julia Tiny meatballs, Italian sausage, mushroom, tomato sauce, ricotta Asparagus Ravioli Fresh asparagus, ricotta, goat cheese, sage butter sauce Chicken Marsala Wild mushrooms, prosciutto, imported marsala wine sauce, asparagus and soft polenta Beet & Ricotta Gnocchi with Wilted greens and Aged Balsamic Butter sauce, romano cheese

Course 3: (choose one) Tiramisu Homemade Gelato Culinary Week Specialty Dessert

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 24

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

250 E. Calder Ave., State College | RotellisStateCollege.com

ROTELLI HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$10 (includes tax) Includes non-alcoholic beverage

$22 (includes tax) Includes non-alcoholic beverage

Course 1: (choose one) Caesar Salad or Side House Salad

Homemade Italian Meatballs with Vodka Sauce

Italian Wedding Soup or Soup of the Day

Bruschetta Italiana

Course 2: (choose one) Salmon Salad

Fresh spinach with roasted corn, fresh tomatoes, avocados and red onion

Malibu Chopped Salad

Assorted greens with diced avocado, grilled chicken, bacon, tomatoes, red onions and fresh mozzarella served in a homemade bread bowl

10� Gluten Free Pizza

Five Cheese Tortellini

Crab alfredo, fresh basil and fresh tomatoes Penne Alla Vodka Al dente pasta with fresh tomatoes, garlic, fresh basil, cream, marinara sauce and grilled chicken Buffalo Chicken Mac & Chez Creamy and spicy with mozzarella, hot sauce, fried chicken and gorgonzola baked on top

Ziti Diavolo

Pork Osso Bucco A Long Slow Braised Pork Shank is topped with a Demi Glace sauce and served with Mashed Potatoes and Sauteed Asparagus

10� Margherita Pizza

Short Rib Ravioli Large Ravioli Stuffed with Braised Certified Angus Short Rib, Carmelized Onions and Fresh Mozzarella topped with a Demi Glace Sauce

Garlic, onions, green peppers, julienne sausage and chicken breast sauteed with hot sicilian sauce

Signature Rotelli pizza sauce with fresh basil and fresh mozzarella cheese

-andCourse 3: (choose one)

Tiramisu New York Cheesecake with topping

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 25

142 E. College Ave., State College | SpatsCafe.com

SPAT’S CAFE & SPEAKEASY HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (plus tax)

$30 (plus tax)

Course 1: Soup or Demi Salad

-andCourse 2: (choose one) Any Sandwich or Burger

Any of our Jambalayas

Chicken & Shrimp Jambalaya

Lemon Mushroom Chicken

Vegetable Jambalaya

Grilled Chicken, Andouille & Shrimp Cream on Corn Bread Stuffing

Zydeco Chef’s Salad

Crab & Pistachio Roasted Salmon

Roasted Vegetables on Cheese Grits

Portabello, Asparagus & Brie Napoleon

Blackened Wild Caught Alaskan Salmon

Tangy Marinated Flat Iron Steak

Grilled Chicken with Andoiulle Corn Cream on Cornbread Stuffing

Crab and Crawfish Hot Pepper Pasta

Citrus-Spiced Mahi Tacos

Cheese Tortellini, Andouille Sausage & Mushrooms with Roasted Tomato Cream

Crab and Crawfish Hot Pepper Pasta

Course 3:

Any listed Creole Blue Plate

Our pastry chef’s imagination for today!

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com Page 26

Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016

324 West College Avenue, State College | zolabistro.com

ZOLA KITCHEN & WINE BAR HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 13-19, 2016

$13 (includes tax)

$30 (includes tax)

Includes non-alcoholic beverage

Includes non-alcoholic beverage

First Course: (choose one) Soup du Jour Sweet Corn Chowder

Soup du Jour Sweet Corn Chowder

Heirloom Tomato Salad burrata, balsamic caviar, olive oil powder, maldon, chiffonade of basil, frisée

Heirloom Tomato Salad burrata, balsamic caviar, olive oil powder, maldon, chiffonade of basil, frisée

Charcuterie & Cheese Plate duck, foie gras and pistachio terrine, wild boar sausage, two cheeses, cornichons, baguette

Crab Cake jumbo lump blue crab, sweet corn puree chili oil, popped corn

Second Course: (choose one) served with hand-cut frites, german potato salad, or veg du jour Blackened Chicken Sandwich grilled sourdough, local cheddar, asian slaw, fried jalapeño, chipotle aioli

Chicken & Wild Mushroom Risotto roasted chicken breast, grilled summer vegetables, truffle cream

Pork Baozi pulled pork, steamed bun, asian slaw

Wild Alaskan Salmon TBD

Falafel gemelli’s whole grain bread, curried yogurt, cucumber

Petite Filet Mignon 4oz filet mignon, leek & ricotta gnudi, grilled asparagus, au poivre

Creme Brulee chef’s choice | vanilla Molten Lava Cake with Creme Anglaise

-andDessert:

Sweet Corn Jalapeno Ice Cream Limoncello Sorbet

Happy Valley Culinary Week | June 13-19, 2016 | HappyCulinaryWeek.com June 2, 2016

Central PA Convention & Visitors Bureau Culinary Week

Page 27

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Central PA Convention & Visitors Bureau Culinary Week

June 2, 2016