Your 2014 Official Guide to ...
July 14-20 HappyCulinaryWeek.com GAZETTE THE CENTRE COUNTY
Special Advertising Issue for:
Wüsthof Classic 9” Double Serrated Bread Knife 2014 Housewares Design Award Winner
Culinary Week Special
Culinary Week Kick Off! with Chef John Moeller, author of Dining at the White House
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Celebrating 200 Years
The Mono
Maximum torque & durability Culinary Week Special
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Join us for these special events Monday, July 14 2:00 pm - 4:00 pm Book Signing at Kitchen Kaboodle 5:30pm - 6:30pm A Conversation with White House Chef John Moeller and book signing at Penn State Centre Stage on Allen St. Proceeds benefit PSU Centre Stage
10” Open Stir Fry Pan Culinary Week Special
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$
Tuesday, July 15 1:00 pm - 4:00 pm at Kitchen Kaboodle Bamix/Victorinox Demonstration and Tasting Wednesday, July 16 1:00 pm - 4:00 pm at Kitchen Kaboodle NordicWare Demonstration and Tasting
Thursday, July 17 5:30 - 6:30 pm at PSU Centre Stage on Allen Street BBQ with Chef Michael Garaghty/Wüsthof and David Letterman/Bonfatto’s Proceeds benefit the Food Bank
Friday, July 18 Thursday, July 17 1:00 pm - 4:00 pm at Kitchen Kaboodle 1:00 pm - 4:00 pm at Kitchen Kaboodle Let’s Make Salads Demonstration with cooking tools for your vegetables Meet Wüsthof Cutlery Executive Chef Michael Garaghty for Cutlery Demonstration and Bonfatto’s Wing Sauces & Marinades
Door Prizes & Giveaways! Visit our website for more event details.
GREAT TOOLS FOR GREAT CHEFS! 104 W. Beaver Ave., Downtown State College 814.237.8052 • kitchenkaboodlepa.com
Page 2
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
A contemporary classic in the heart of downtown
Join us for Culinary Week, when we will be offering specially selected dishes, using local meats and produce. Featuring Hog’s Galore pork loin, Fasta & Ravioli Co.’s fresh pasta, Otto’s Ales, and selections from Mount Nittany Vineyard and Winery, by the glass or by the bottle. Visit our website for drink features and entertainment ... and like us on Facebook!
Lunch Mon-Sat 11:30-3 DInnER Sun-Tue 5-9 Wed-Sat 5-10
Reservations encouraged for Culinary Week, but not required.
Dining at The tavern... a long-standing tradition in State College and Penn State since 1948.
220 E COllEGE AVE, StAtE COllEGE I RESERVAtiONS ~ (814) 238-6116 I tHEtAVERN.COM
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 3
GAZETTE THE CENTRE COUNTY
403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051 Fax: (814) 238-3415 www.CentreCountyGazette.com PUBLISHER Rob Schmidt MANAGING EDITOR Chris Morelli
PARTICIPATING RESTAURANTS Allen Street Grill 100 West College Ave., State College allenstreetgrill.com Page 8
Harrison’s Wine Grill & Catering 1221 East College Ave., State College harrisonsmenu.com Page 24 & 25
Carnegie Inn & Spa 100 Cricklewood Drive, State College carnegieinnandspa.com Page 9
Hi Way Pizza 1688 North Atherton St., State College hiwaypizza.com Pages 26 & 27
The Corner Room 100 West College Ave., State College hotelstatecollege.com/cornerroom Page 10
Home Delivery Pizzeria 1820 South Atherton St., State College homedpizzeria.com Page 28 & 29
The Deli 113 Hiester St., State College thedelirestaurant.com Pages 12 & 13
STAFF WRITER Brittany Svoboda SALES MANAGER Don Bedell
The Dining Room at the Inn 200 West Park Ave., State College nittanylioninn.psu.edu Pages 14 & 15
ADVERTISING CONSULTANTS Amy Ansari Vicki Gillette BUSINESS MANAGER Aimee Aiello
Down Under Steak House One Country Club Lane, State College toftrees.com Page 16
AD COORDINATOR Bikem Oskin
Faccia Luna 1229 South Atherton St., State College faccialuna.com Pages 18
ADMINISTRATIVE ASSISTANT Katie Rimmey COPY EDITOR Andrea Ebeling GRAPHIC DESIGN Beth Wood 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 Gamble Mill Restaurant & Microbrewery 160 Dunlap St., Bellefonte gamblemill.com Page 20
Rotelli 250 East Calder Ave., State College rotellisstatecollege.com Page 32 & 33 Spats Café & Speakeasy 142 East College Ave., State College spatscafe.com Page 34 & 35 The Tavern Restaurant 220 East College Ave., State College thetavern.com Page 36 & 37 Zola New World Bistro 324 West College Ave., State College zolabistro.com Page 38
Gigi’s Southern Table 2080 Cato Ave., State College gigisdining.com Page 22 & 23
Casual Steakhouse. Outdoor Dining. Page 4
Mario’s Italian Restaurant 1272 North Atherton St., State College marios.com Pages 30 & 31
Hearty appetizers, grilled steaks, chops, chicken, pasta and seafood, fresh sandwiches and salads.
One Country Club Ln. State College (814) 234-8000 • www.toftrees.com
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Culinary Week to celebrate local food The art of cooking, local foods and chefs will be celebrated during the Second annual Happy Valley Culinary Week from July 14-20. Throughout Centre County, diners will have the opportunity to eat at participating restaurants and choose from a discounted threecourse fixed-price menu, which includes an appetizer, entrée and dessert. In addition to promoting local food and restaurants, there will also be chef demonstrations and book signings during the weeklong event. One of this year’s featured events will be a book signing and conversation with Chef John Moeller, author of “Dining at the White House — from the President’s table to Yours.” In his memoir, Moeller details his time abroad as a cook at various bistros and restaurants in France. He then goes into his return to the United States and how he became a chef in the White House. Moeller is a Lancaster, Pa., native. From 1992 to 2005, Moeller served three First Families where he was able to use his experiences from France coupled with his love of using fresh, healthy and local ingredients. On Monday, July 14, Moeller will sign copies of his book from 2 to 4 p.m. at Kitchen Kaboodle, 104 W. Bea-
ver Ave. in State College. From there, Moeller will be available for conversation and book signing from 5:30 to 6:30 p.m. at the Penn State Downtown Theatre, 146 S. Allen St. in State College. Moeller’s book will be available for purchase at Kitchen Kaboodle for $35. Katie Dawes, owner of Kitchen Kaboodle and a committee member for Culinary Week, said it’s “really exciting” to be able to bring Moeller to the area during Culinary Week. His culinary background coupled with being from Lancaster makes it “a perfect match” Dawes said. Chef Moeller’s book combines his cheffing with his journey of cooking, Dawes explained. The material is inspirational for someone interested in politics or the White House as well as cooks. Another featured event during Culinary Week will be a demonstration of knife skills by Executive Chef Michael Garaghty of Wüsthof Cutlery, which is celebrating its 200th anniversary this year. Garaghty’s demonstration will take place from 1 to 4 p.m. at Kitchen Kaboodle, followed by a demonstration with local sauce creator and restaurateur David Letterman of Bonfatto’s from 5:30 to 6:30 p.m. at the Penn State Downtown Theatre. “It’ll be interesting for folks who want to learn some skills and tips,” Dawes said. For more information and a complete list of events during Happy Valley Culinary Week, visit www.happyculinaryweek. com.
SPECIAL THANKS TO OUR SPONSORS
GAZETTE THE CENTRE COUNTY
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 5
Events Schedule MONDAY, JULY 14
Featured Non-Profit: Penn State Downtown Theatre Noon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Reflections. 2-4 p.m.: Book Signing by Chef Moeller, “Dining at the White House-from the President’s Table to Yours” at Kitchen Kaboodle 5-5:30 p.m.: Social featuring Seven Mountain Wine Cellar at Penn State Downtown Theatre 5:30-6:30 p.m.: “A Conversation with White House Chef John Moeller” at Penn State Downtown Theatre
A d ve r t i s e y ou r r e s ta u r a n t , menus, tastings and e ve n t s i n t h e G a z e t t e !
TUESDAY, JULY 15
Featured Non-Profit: Coaches vs. Cancer Noon-1 p.m.: Chef demo-Spats at Penn State Downtown Theatre Noon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Reflections. 1-4 p.m.: Victorinox/Bamix demo and tasting at Kitchen Kaboodle 5-5:30 p.m.: Social featuring Capitol Wine & Spirit at Penn State Downtown Theatre. 5:30-6:30 p.m.: Chef demo-Zola’s
WEDNESDAY, JULY 16
Featured Non-Profit: Friends and Farmers Noon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Reflections. South Hills Event: All day demos and vendors with live music
THURSDAY, JULY 17
Featured Non-Profit: Food Bank Noon-1 p.m.: Chef Demo-Dante’s at Penn State Downtown Theatre Noon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Reflections. 1-4 p.m.: Wusthof Cutlery demo at Kitchen Kaboodle 5-5:30 p.m.: Social with breweries Elk Creek, Gamble Mill and Robin Hood/HomeD at Penn State Downtown Theatre 5:30-6:30 p.m.: Wusthof Chef Garaghty and Bonfatto’s David Letterman BBQ dinner at Penn State Downtown Theatre
FRIDAY, JULY 18 sales@centrecountygazette.com (814) 238-5051
Featured Non-Profit: PASA Noon-1 p.m.: Chef demo-Good Seed Baking Co. at Penn State Downtown Theatre Noon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Reflections. 1-4 p.m.: TBA most likely at Kitchen Kaboodle 5-5:30 p.m.: Social featuring Mt. Nittany Winery 5:30-6:30 p.m.: Chef Demo-Nittany Lion Inn
LocaL, SeaSonaL, GLobaLLy-InSpIred Sample cuisine by Chef Harrison
Culinary Week July 14–20
HarrisonsMenu.com • 1221 E. College Avenue • 814.237.4422 Page 6
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Culinary Week | South Hills Venue
Schedule of Events: Wednesday, July 16 from Noon to 6 p.m.
Food Demos
Every half hour from noon to 6 p.m.
Market Vendors Open from noon to 6 p.m.
Chefs:
Vendors:
• Knowledge Kafé Chef Greg Meagher • Harrison’s Wine Grill & Catering • Knowledge Kafé Chef Mary McLaughlin • Gigi’s Restaurant • Gemelli Bakers • Rotelli’s • El Gringo Tacos • Hoag’s Catering • Hogs Galore Chef Garfield Mathis • Faccia Luna
• Bee Kind Winery • Big Al’s Sweet & Spicy Mustard • Chase Farm • Clover Creek Cheese Cellar • Demeter’s Garden • El Gringo Tacos • Fasta & Ravioli Co. • Friends of Farmers • Gemelli Bakers • Good Intent Cider • Good Seed Baking Company • Goot Essa • Greenmoore Gardens • Hillside Pastures • Hogs Galore • Jade Family Farm • Moser’s Garden Produce • Red Hawk Premium Peppers • Shagbark Hickory Syrup • Spring Bank Acres • Sweet Heat Gourmet • Stone Meadow Farm • Tait Farm Foods
Music: • Half-Baked • Urban Fusion Jazz Band • 2BB • Doug Irwin & Steve Van Hook • Tuesday Night Bluegrass Jam • Jim Colbert & Sammy Cannillo
** South Hills Culinary Day Special Giveaway ** One drawing from every vendor exhibit
Corporate Food Sponsor
480 Waupelani Ave, State College, PA 16801 | 814-234-7755 | www.southhills.edu
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 7
100 W. College Ave., State College | allenstreetgrill.com
ALLEN STREET GRILL HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage
$30 (includes tax) Includes non-alcoholic beverage
Course 1: (choose one)
Course 1: (choose one)
Cup of Soup of the Day Cup of Vegetable Chili
Cup of Soup of the Day Cup of Vegetable Chili
Garden Salad
Cup of Maryland Crab Bisque
Course 2: (choose one)
Course 2: (choose one)
Caprese Salad Tomato, mozzarella, basil with Extra Virgin Olive Oil and Balsamic reduction Caprese Panini Tomato, mozzarella, basil and balsamic reduction on Ciabatta, served with Chippers & pickle
-andCourse 3: Lemon Sorbet
Garden Salad Caesar Salad
Course 3: (choose one) Grilled Paillards of Salmon, Chicken or Portobello Over fresh fettuccine and spinach with Cajun, preserved lemon sauce and garnished with cashews & chives **Gluten-free: replace pasta with rice
with fresh berries
Course 4: Lemon Sorbet with fresh berries
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com
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Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
100 Cricklewood Dr., State College | carnegieinnandspa.com
CARNEGIE INN
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014 Come see why the Carnegie Inn and Spa has earned the AAA four diamond award for dining, lodging and exceptional personal service.
$13 (includes tax) Includes non-alcoholic beverage
$30 (includes tax) Includes non-alcoholic beverage
Starter: (choose one)
Starter: (choose one)
Today’s seasonal soup House salad
Today’s seasonal soup Petite Caesar Salad
Entree: (choose one) Quiche of the Day Junior Club
Romaine hearts, kalamata olives, foccacia crouton, classic Caesar dressing Petite Artisan greens salad Marinated grape tomatoes, English cucumber, white balsamic dressing
Entree: (choose one)
-and-
Lemon Pepper Fettuccine Primavera Asparagus, broccoli rabe, zucchini, blistered tomatoes,
Dessert: Our house made Ice Cream
basil pesto, shaved parmigiano-reggiano Pecan smoked European chicken breast Shiitake mushroom cream sauce, fire roasted corn and pepper grits
Dessert: Our house made Ice Cream
Add a glass of house wine for $4.00
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 9
100 West College Ave., State College | hotelstatecollege.com/cornerroom
CORNER ROOM
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$10 (includes tax) Includes non-alcoholic beverage
$15 (includes tax) Includes non-alcoholic beverage and choice of soup of salad
Entree:
Entree:
Strawberry Steak Salad Fire grilled Flank Steak atop a delightful blend of Mixed Greens, fresh sweet Strawberries, crunchy Almonds, creamy Feta Cheese, and drizzled with a Strawberry Balsamic and Honey Vinaigrette
Ranch Rubbed Steak Sirloin coated with a homemade Ranch rub, char broiled and topped with a Balsamic Caramelized Onion sauce and served with Fries
Stuffed Portobello Burger Tender Portobello Mushroom cap glazed with Balsamic Vinaigrette and stuffed with CouscousQuinoa medley. Topped with creamy Fontina Cheese and served on a Kaiser roll. Comes with our Chippers
Pasta with Shrimp & Spinach Penne pasta with sautĂŠed Shrimp, garlic and crushed red pepper. Tossed with Spinach, Feta cheese & Kalamata olives
-andDessert: Key Lime Pie -orPeanut Butter Pie
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com
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Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
If You Like The Dining Room’s Offerings,
You Should Try... 814.865.8580
814.863.5090
814.863.5080
www.pennstatehotels.com • 800-233-7505
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 11
113 Hiester Street, State College | TheDeliRestaurant.com
THE DELI
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Course 1: (choose one) Cup of Soup - your choice: Soup of the Day, Baked Potato Soup, Chicken Noodle, Matzo Ball, Vegetarian Vegetable 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 American Kobe Beef Hot Dogs Two dogs on New England style rolls, fresh cut fries, coleslaw (can add homemade doggies sauce, cheddar cheese or both) Rodeo Chicken Wrap Fried Tofu Salad Spinach, carrots, snow peas, green beans, edamame, fried tofu cubes, warm herbed sesame dressing Chicken Apple and Walnut Salad Blue cheese, onion, mixed greens, wheat-beer vinaigrette
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 12
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
113 Hiester Street, State College | TheDeliRestaurant.com
THE DELI
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$22 (includes tax)
Includes non-alcoholic beverage
Course 1: (choose one) Cup of Soup
Fried Calamari
Mixed Green Salad or Caesar Salad
Stuffed Potato Skins
-andCourse 2: (choose one) Triple Decker Reuben Grilled corned beef, swiss, sauerkraut, Russian dressing, rye, pickle
Portobello Foccacia Sautéed spinach, caramelized onions, feta, caper aioli, focaccia, fresh cut chips, pickle
The Deli Meshugna Grilled corned beef, coleslaw, Russian dressing, two potato pancakes, 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
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
Applewood Smoked Bacon & Tomato Macaroni & Cheese Homemade cheese sauce
Course 3: (choose one) Triple Chocolate Cake
Deep Dish Pecan Pie
Culinary Week Specialty Dessert
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 13
200 West Park Avenue, State College | nittanylioninn.psu.edu
THE DINING ROOM AT THE INN HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Consomme with Oxtail Ravioli Slowly braised Oxtail filled Ravioli made by Fasta & Ravioli Co. and served in a local grass-fed beef consomme Seasonal Soup Du Jour House-made soup with seasonal and local ingredients Vegan Caesar Salad Chopped hearts of Romaine, Croutons made with Gemelli Bread and house-made “Caesar� dressing
-andEntree: (choose one) Chicken Burger Grilled free-range chicken burger filled with Goot Essa smoked cheddar cheese, local apples and herbs, topped with green apple BBQ aioli, lettuce, tomato and red onion. Served with fresh cut fries. Seasonal Composed Salad Fresh local greens, vegetables and featured seasonal fruit from Way Fruit Farms
Keilbasa Hoagie House cured and smoked with local Berkshire pork, served with sauteed peppers and onions, mustard from Sweet Heat Gourmet. Served with fresh cut fries. Vegetarian Seitan Rueben Thin sliced seitan and sauerkraut stacked high on marble rye, Goot Essa swiss cheese and Thousand Island dressing. Served with fresh cut fries.
Special Note from the Chef: At the Nittany Lion Inn, we believe local food should be the foundation of the dining experience. By selecting farms and producers with a focus in both sustainability and high quality we can offer a topquality menu while maintaining an environmentally and small business friendly approach. We are investing our capital into the people and land that grows and cares for our food. We ARE...
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 14
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
200 West Park Avenue, State College | nittanylioninn.psu.edu
THE DINING ROOM AT THE INN HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014 Available 5:30 - 9:00 p.m.
$30 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Vegan Caesar Salad Chopped Hearts of Romaine, vegan Croutons made with Gemelli Bread & house made Caesar
Fried Goat Ravioli Deep fried Goat Ravioli made by Fasta & Ravioli Co. served with house made Grilled Tomato Curry Catsup Vegan Roasted Cauliflower Soup Roasted local Cauliflower, Way Fruit Farms Apple & Coconut Milk
Seasonal Fresh local Greens, Vegetables local Cheese and featured seasonal Fruit from Way Fruit Farms
-and-
Entree: (choose one) Pork Pasta House cured and smoked local Berkshire pork bellies, Sweet Peas, Pappardelle Pasta & Cream.
Vegan Caesar Salad Chopped Hearts of Romaine, vegan Croutons made with Gemelli Bread & house made Caesar
Local Trout Pan Seared Trout in a light Citrus Marinade served with Buttermilk Mashed Potatoes and local Vegetables.
Seasonal Fresh local Greens, Vegetables local Cheese and featured seasonal Fruit from Way Fruit Farms
-andDessert: (choose one) Creamery Ice Cream Vegan Fruit Crisp
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 15
One Country Club Lane, State College | 814-234-8000 | toftrees.com
DOWN UNDER STEAK HOUSE HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage
$30 (includes tax) Includes non-alcoholic beverage
Entree: (choose one)
Entree: (choose one)
Turkey Bruschetta Sandwich Smoked Turkey on grilled Italian bread with Boursin Cheese, Mixed Greens and Tomato Served with Our Own Kettle Chips
Pasta Provencal Fresh Pasta, Sautéed Seasonal Vegetables in a Light Marinara with Fresh Provencal Herbs and White Wine topped with a Marinated, Grilled Portabella and Asiago
Maryland Crab Cake Sandwich Our own Jumbo Lump Crab Cakes seared in butter and served on a Kaiser roll with Lettuce, Tomato and a Sweet Onion Remoulade Served with Our Own Kettle Chips Grilled BBQ Chicken Club Charbroiled Chicken Breast topped with Rum Chipotle BBQ Sauce, Bacon and melted CheddarJack Cheese on a grilled Kaiser Roll topped with Lettuce, Tomato and Red Onion, served with a side of Avocado Ranch Dressing Served with Our Own Kettle Chips Portabello “Burger” Marinated Grilled Portabella topped with Roasted Red Pepper and Provolone served on a Nine Grain Sprouted Roll and Herb Aioli, Mixed Greens, Tomato and Red Onion Served with Our Own Kettle Chips
Pancetta Chicken Herb Crusted and Pan Seared Chicken Breasts Wrapped with Crispy Pancetta, topped with Chevre Cheese and served with a Roasted Red Pepper Coulis Lobster Ravioli Handmade Ravioli, tossed in Tomato, Garlic and Sherry Cream Sauce and topped with additional Lobster Flat Iron Steak 12 oz Tender Steak Charbroiled to Perfection served with a Cabernet Peppercorn Sauce
-andDessert: Hazelnut Creme Brulee
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 16
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Meet Chef George
George brings over 20 years of culinary experience to Hoag’s Catering. His focus is to incorporate both regional & local experiences into our menus. He fuses a repertoire of southern, north eastern & pacific culinary influences into more traditional home-style Pennsylvania Dutch influenced cuisine.
Hoag’s Catering & Event Rental’s Superior Food & Service Truly Allows Our Clients to be Guests at Their Own Party!
814-238-0824 2280 Commercial Blvd., State College www.hoagscatering.com
George Bush, CEC
South Hills
Summer Open House Wednesday, July 16th Visit us between 11 am & 7 pm Find out about our programs and career opportunities Explore financial aid options for those who qualify Meet with an Admissions Representative Tours Funding opportunities for veterans Free refreshments Call 1-888-282-7427
or register at southhills.edu
STATE COLLEGE
ALTOONA
541 58th Street 480 Waupelani Drive State College, PA 16801 Altoona, PA 16602 Phone: 814-944-6134 Phone: 814-234-7755
July 3, 2014
LEWISTOWN 124 East Market Street Lewistown, PA 17044 Phone: 717-248-8140
Central PA Convention & Visitors Bureau Culinary Week
Page 17
1229 S. Atherton St., State College | Faccialuna.com
FACCIA LUNA
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Starter:
Italian Wedding Soup Chicken broth based soup with chunks of 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 Soup of the Day
-andEntree:
Hot Roast Beef Sandwich Grilled Roast Beef with melted cheddar, grilled onions and horseradish aioli Cheese Tortellini with Vodka (a blend of vodka, fresh garlic, heavy cream, cayenne pepper, parmesan cheese and our marinara sauce) Marinara (fresh basil, parsley, garlic, onion and ripe tomatoes) or Neapolitan Sauce (traditional thick tomato sauce)
$30 (includes tax)
Includes non-alcoholic beverage
Starter:
Sweet Pepper Medley Caprese Salad Stuffed Mushrooms
-andEntree:
Baked Manicotti Homemade pasta stuffed with ricotta and a blend of cheeses baked in our own Neapolitan sauce Veal Parmesan Breaded Veal cutlets, our homemade pasta with a traditional thick tomato sauce and mozzarella cheese Shrimp Scampi Fresh shrimp sauteed in butter, lemon, garlic and wine tossed with your choice of pasta
-andDessert:
Panna Cotta Strawberry Rhubarb Pie
Happy Valley Culinar y Week | July 14-20, 2014 | HappyCulinar yWeek.com Page 18
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Celebrate Culinary Week
with your favorite Robin Hood Brewing Co. beer! homedpizzeria.com robinhoodbrewingco.com
Gluten-free Menu Live Entertainment Outdoor Seating Daily Specials
Large Parties Welcome Growlers & Cold Beer To Go Happy Hour M-F 5pm-7pm state college 1820 S Atherton St 814-237-7777
“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”
bellefonte (brewery site) 1796 Zion Rd 814-357-8399
“Brick Oven Goodness”
“We live here and it is the best value in town”
If you haven’t been here, you need to get here! faccialuna.com
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
(814)
234-9000 1229 S Atherton St State College
Page 19
160 Dunlap St., Bellefonte | GambleMill.com
GAMBLE MILL
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax)
Includes non-alcoholic beverage
$28 (includes tax)
Includes non-alcoholic beverage
Course 1: Course 1: Fried Oyster with Monte Weizen Sabayon and Coppa Secca
Course 2: Fried Green Tomato BLT with Peppercorn Aioli and Frisee
Course 3: Citrus Pound Cake with Fresh Fruit and Keichline Glaze
Fried Oyster with Monte Weizen Sabayon and Coppa Secca
Course 2: Blackened Wild Alaskan Salmon with stone ground Grits, Baby Bok Choy and BĂŠarnaise Sauce
-orPan Seared Rainbow Trout with almonds, beluga lentils, tri-colored carrots and a brown butter citronette
Course 3: Citrus Pound Cake with Fresh Fruit and Keichline Glaze
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com
Page 20
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Eat In, Take Out, Order Online, Catering, Party Packs
an We c ny a cater t! n eve
RotelliStateCollege.com 250 E. Calder Way, State College 814-238-8463 Open Seven Days 11am-Midnight
Voted Best Italian Restaurant Every Year Since 2006 Always Fresh, Always
! n Fu
Eat-In. Take Out. Catering. Franchising.
A lesson in Good Taste... Find out what’s cookin’ today at
Bacon based desserts, YUM!
herwigsaustrianbistro.com 272.0738
132 W. College Ave. 814.
M-Sat 11-8, or call first
Tasting...Tours... Award Winning Wines Great Summer Events!
Come See Us At People’s Choice Festival!
Open 7 days a week, 11:00-5:00 Friday and Saturday 11:00-7:00 Bring this ad, Receive 10% Off your purchase When you visit Seven Mountains Lodge! 324 Decker Valley Road • (814) 364-1000 • www.sevenmountainswinecellars.com Only 20 minutes from State College • 1 Mile off 322 near Potters Mills/ Decker Valley Road
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 21
Gigi’s Southern Table 2080 Cato Ave., State College | GigisDining.com
GIGI’S
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Chef’s Seasonal Soup Inspired by local & seasonal ingredients
House Salad with a Roasted Peach Vinaigrette Organic field greens, goat cheese, pickled red onions, candied pecans & peach vinaigrette
-andEntree: (choose one) Fish Tacos Grilled, sweet corn salsa & spicy chili aioli with house made old bay chips
Shrimp Tacos Grilled, sweet corn salsa & spicy chili aioli with house made old bay chips
Shrimp & Grits Grilled jumbo shrimp with creamy grits, black eyed peas, sweet corn and bacon
Pecan Chicken Strips Crispy chicken strips coated in crushed pecans with our signature bourbon sauce
-andDessert: (choose one) Bread Pudding Seasonal Fruit Sorbet **Culinary Week Special Giveaway** Mason Jar Drawing--one giveaway every day during Happy Valley Culinary Week for lunch for two and then one GRAND PRIZE drawn for that week’s entries- “Craft Beer Tasting Dinner at Gigi’s for Six People, hosted by our Chef”
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 22
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Gigi’s Southern Table 2080 Cato Ave., State College | GigisDining.com
GIGI’S
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$30 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Chef’s Seasonal Soup Inspired by local & seasonal ingredients Kale Caesar Salad House Salad with a Roasted Peach Vinaigrette Organic field greens, goat cheese, pickled red onions, candied pecans & peach vinaigrette
-andEntree: (choose one) Crab Cakes with a Local Beer & Caper Remoulade Baked with local beer & caper remoulade served with seasonal vegetables
Southern Flat Iron Steak with a Cauliflower Puree with seasonal vegetables
-andDessert: (choose one) Bread Pudding Seasonal Fruit Sorbet **Culinary Week Special Giveaway** Mason Jar Drawing--one giveaway every day during Happy Valley Culinary Week for lunch for two and then one GRAND PRIZE drawn for that week’s entries- “Craft Beer Tasting Dinner at Gigi’s for Six People, hosted by our Chef”
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 23
1221 E. College Ave., State College | HarrisonsMenu.com
HARRISON’S WINE GRILL & CATERING HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax)
Includes non-alcoholic beverage
Course 1: (choose one) Cup of Soup Six homemade soups daily, including vegetarian, dairy and gluten free options Susie Wong Eggroll Locally made for over 30 years - this one belongs in the egg roll hall of fame! (vegetarian, 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 (vegetarian) Local Cuban Sandwich Seasoned J&J roast pork, ham, Clover Creek swiss cheese, pickle and mustard on a pressed Lycoming Bakery roll Mesclun Greens & Balsamic Vinaigrette with Rosemary Chicken Salad (gluten free)
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 24
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
1221 E. College Ave., State College | HarrisonsMenu.com
HARRISON’S WINE GRILL & CATERING HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$30 (includes tax)
Includes non-alcoholic beverage
Course 1: (choose one) Cup of Soup Six homemade soups daily, including vegetarian, dairy and gluten free options
Small Salad Vegetarian, dairy and gluten free
-andCourse 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
Pan-Seared Lemon Tilapia Lemon and panko coated Tilapia, pan-seared and topped with a refreshing citrus butter. Served with fresh asparagus (gluten free)
Vineyard Chicken Boneless breast of chicken in a subtle sauce of herbs, white wine and PA-grown mushrooms. Served with rosemary roasted red potatoes (gluten free, trace dairy)
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 potato chips (vegetarian)
Poached Salmon Provencal Perfectly poached salmon served over warm quinoa with edamame, artichoke hearts, garlic, olives, herbs de Provence, Clover Creek feta & olive oil. Topped with feta & local yogurt dressing (gluten free)
Wild Mushroom & Chevre Pappardelle Wide ribbons of local Fasta pasta with a saute of PAgrown mushrooms, fresh herbs & Byler’s Dairy chevre (vegetarian)
Course 3: (choose one) Fresh, Locally Grown Fruit Crisp Penn State Creamery Ice Cream
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 25
1688 North Atherton Street, State College | HiWayPizza.com
HI WAY PIZZA
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage
Course 1: (choose one) Baked Potato or Italian Onion Soup Mixed Green Salad or Caesar Salad
-andCourse 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)
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 26
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
1688 North Atherton Street, State College | HiWayPizza.com
HI WAY PIZZA
HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$18 (includes tax) Includes non-alcoholic beverage
Course 1: (choose one) Baked Potato or Italian Onion Soup
Brew City Fries
Mixed Green Salad or Caesar Salad
-andCourse 2: (choose one) Eggplant Parmesan Hand breaded, melted mozzarella, pasta with tomato basil sauce
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
Fettuccine Alfredo Homemade parmesan cream
Individual White Pizza Ricotta, mozzarella, provolone, romano, fresh tomatoes, oregano, herbs
House Made Baked Ziti Beschamel, ricotta, romano, mozzarella, tomato basil sauce
Individual Veggie Pizza Roasted mixed veggies, onions, mozzarella, asiago, smoked gouda, margherita sauce
Homemade Cheese Ravioli Homemade Neapolitan sauce
-andCourse 3: (choose one) Chocolate Chip Cheesecake
Carrot Cake
Culinary Week Specialty Dessert
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 27
1820 S. Atherton St., State College | HomeDPizzeria.com
HOME D PIZZERIA HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$10 (includes tax) Includes non-alcoholic beverage Course 1: (choose one) Artisanal Soup of the Day
Garden Salad, Spinach Salad or Caesar Salad
-andCourse 2: (choose one) 7” Sub or Grinder Lettuce, tomato, onion, red wine vinaigrette Classic Italian
7” Cheesesteak (Steak or Chicken) California: lettuce, tomato, American, onion, mayo
Roast Turkey & Provolone
East to West: Mushroom, fried onion, American, tomato sauce, lettuce, mayo
Meatball
½ Wrap Chicken Caesar: Romaine, fries, parmesan, creamy garlic dressing Turkey Club: Bacon, lettuce, tomato, mayo
Buffalo: Buffalo sauce, fried onion, American, lettuce, bleu cheese
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 28
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
1820 S. Atherton St., State College | HomeDPizzeria.com
HOME D PIZZERIA HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$22 (includes tax) Includes non-alcoholic beverage. Many items are Gluten-free Course 1: (choose one) Artisanal Soup of the Day
Garden Salad, Spinach Salad, Caesar Salad
Bruschetta Pomodoro
-andCourse 2: (choose one) Tortellini Vodka Sauce Cheese tortellini, tomato sauce, vodka cream, crushed red pepper
Chicken Marsala Mushroom, Marsala wine sauce, parmesan risotto
Chicken Fettuccine Alfredo Garlic, Romano cream sauce
Grilled Cranberry Chicken Spinach, herbs, walnuts, natural jus, crispy fingerling potatoes
Gnocchi Al Forno Potato gnocchi, sweet sausage, mozzarella, tomato sauce, basil, oven toasted
Penne Pomodoro Gluten-free penne, house made tomato sauce, asiago cheese, fresh herbs, xvoo
Three Cheese Penne Sweet sausage, pepperoni, grilled onion, roasted red pepper, tomato sauce, mozzarella, oven baked
Gluten-free Pizza Gluten-free pizza crust, house pizza sauce, mozzarella & white cheddar (may choose up to 3 additional toppings)
Chicken Picatta Capers, lemon, white wine sauce, crispy fingerling potatoes
Spring Vegetable Penne Gluten-free penne, spinach, wild mushroom, sundried tomato, white wine, butter, herbs, asiago,
xvoo
Course 3: (choose one) House Made Cheesecake
Cannoli: Sweet Ricotta, whipped cream Plain, Chocolate Chip, Pistachio, Candied Walnut, Strawberry
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 29
1272 North Atherton Street, State College | MariosItalianStateCollege.com
MARIO’S ITALIAN RESTAURANT HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Course 1: (choose one) Traditional Wedding Soup Minestrone Soup Mixed Green or Caesar Salad
-andCourse 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
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 30
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
1272 North Atherton Street, State College | MariosItalianStateCollege.com
MARIO’S ITALIAN RESTAURANT HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$30 (includes tax) Includes non-alcoholic beverage Course 1: (choose one) Traditional Wedding or Minestrone Soup
Asparagus Milanese
Fried Calamari
Wood Roasted Mussels Mixed Green or Caesar Salad
-andCourse 2: (choose one) Lasagne “Dukes of Ferrara” Pulled rotisserie chicken, golden raisins, onions, mushrooms, mozzarella, provolone, pine nuts, prosciutto, tomato butter sauce Buccatini Bolognese with Meatball Hallow long noodles, homemade meat sauce from bologna, one homemade meatball
Asparagus Ravioli Fresh asparagus, ricotta, goat cheese, sage butter sauce Chicken Marsala Wild mushrooms, prosciutto, imported marsala wine sauce, asparagus and soft polenta
Penne Julia Tiny meatballs, Italian sausage, mushroom, tomato sauce, ricotta
Course 3: (choose one)
Tiramisu
Culinary Week Specialty Dessert
Homemade Gelato
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 31
250 E. Calder Ave., State College | RotellisStateCollege.com
ROTELLI HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$12 (includes tax) Includes non-alcoholic beverage Appetizer: (choose one) Fried Mozzarella Served with our signature marinara sauce La Caprese Salad Vine ripe tomatoes, fresh mozzarella cheese, basil, red onions, balsamic vinegar and extra virgin olive oil
-andEntree: (choose one) Hot Vegetarian Sandwich Hummus and Mozzarella Cheese Baked on Brown Harvest Bread then topped with Sprouts, Lettuce, Red Onion and Tomato Penne ala Vodka with Chicken Sauteèd fresh tomatoes, garlic and fresh basil in a pink vodka sauce Malibu Chopped Salad Assorted greens with diced avocado, grilled chicken, bacon, tomatoes, red onions and fresh mozzarella - served in a homemade bread bowl
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 32
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
250 E. Calder Ave., State College | RotellisStateCollege.com
ROTELLI HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$18 (includes tax) Includes non-alcoholic beverage Appetizer: (choose one) Sausage & Peppers Italian sausage smothered with green peppers, onions and tomato sauce Mini Crabcakes Three jumbo lump crab cakes served with a roasted red pepper aioli Risotto Mozzarella Balls Breaded Risotto and Mozzarella served with our Signature Marinara Sauce
-andEntree: (choose one) Malibu Shrimp Salad Assorted greens with diced avocado, grilled chicken, bacon, tomatoes, red onions and fresh mozzarella cheese tossed in our house vinaigrette - served in a bread bowl Chicken Sinatra Eggplant, Proscuitto and Fresh Mozzarella stuffed in our Fresh Chicken Breast and topped with a Marsala Wine Sauce Sausage and Wild Mushroom Risotto Salmon Linguine with White Wine Sauce Fresh Salmon baked and served over Linguine with a delicate White Wine Sauce
-andDessert: (choose one) Tiramisu
Raspberry Brulee Cheesecake
Chocolate Ganache
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 33
142 E. College Ave., State College | SpatsCafe.com
SPAT’S CAFE & SPEAKEASY HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Course 1: Soup or Demi Salad
-andCourse 2: (choose one) Any Sandwich or Burger
Citrus-spiced Mahi Mahi Soft Tacos
Chicken & Shrimp Jambalaya
Blackened Wild-caught Alaskan Salmon
Vegetable Jambalaya
Grilled Chicken on Cornbread Stuffing
Zydeco Chef’s Salad
Crab & Crawfish Hot Pepper Pasta
Roasted Vegetables on Cheese Grits
Any Creole “Blue Plate”
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 34
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
142 E. College Ave., State College | SpatsCafe.com
SPATS CAFE & SPEAKEASY HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$30 (includes tax)
Includes non-alcoholic beverage
Course 1: Soup or Demi Salad
-andCourse 2: (choose one) Any of our Jambalayas
Honey Almond-crusted Chicken
Crab & Crawfish Hot Pepper Pasta
Grilled Chicken, Andouille & Shrimp on Cornbread Stuffing
Oven-Roasted Wild-caught Alaskan Salmon Cheese Tortellini with Artichoke Hearts & Pesto Cream
Napoleon of Portobello, Eggplant & Brie Petit Filet Mignon Beautifully simple
Course 3: (choose one) Bananas Foster Orange Cardamom Crème Brulee
Flourless Chocolate Cover Banana Cake Hazelnut Crust Frangelico Cheesecake
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 35
220 E. College Ave., State College | theTavern.com
THE TAVERN HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Soup DuJour Salad
-andEntree: (choose one) Cheese Steak Egg Rolls Shaved Ribeye, sauteed onions and Monterey Jack cheese, wrapped in a traditional egg roll wrapper and served with a light tomato sauce for dipping Flat Bread Pizza Crispy flat bread topped with a Puttanesca sauce, fresh vine ripened tomatoes, fresh basil and shredded mozzarella cheese Spinach Salad with Walnut Strawberry Vinaigrette Fresh spinach, sliced strawberries, walnuts and Feta cheese tossed with our own Strawberry Balsamic Vinaigrette
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 36
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
220 E. College Ave., State College | theTavern.com
THE TAVERN HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$22 (includes tax) Includes non-alcoholic beverage Starter: (choose one) Soup duJour Side Spinach Salad with Walnut Strawberry Vinaigrette
-andEntree: (choose one) Fresh Linguine with Chicken Alfredo Sauce Fresh, local “Fasta Pasta” linguine served with a sauce of chicken, cream, garlic, herbs, Romano and Parmesan cheeses Roast Jamaican Pork Tenderloin Lean, local “Hogs Galore” pork tenderloin rubbed with a sweet and spicy Jamaican mix, Roasted, sliced to order and served over black beans and rice with a side of Jamaican Barbeque sauce Stir Fried Vegetables over Pasta Fresh, locally grown vegetables stir fried with garlic and tossed with fresh local “Fasta Pasta” Double Stuffed Shrimp with Beurre Blanc Four jumbo shrimp filled with crab meat stuffing and baked. Served with a sauce of vermouth, butter and shallots.
-andDessert: Single Scoop of Berkey Creamery Ice Cream For $3.00 add any of our freshly made desserts
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 37
324 West College Avenue, State College | zolabistro.com
ZOLA NEW WORLD BISTRO HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014
$13 (includes tax) Includes non-alcoholic beverage
$30 (includes tax) Includes non-alcoholic beverage
Starter: (choose one)
Starter: (choose one)
Zola Mac & Cheese
Warm Brie, Mango Coulis & Mache
Mussels in Coconut Broth
Baby Greens, Raspberry Vinaigrette, Goat Cheese & Toasted Almonds
Entree: (choose one)
Entree: (choose one)
Tomato, Mozzarella & Arugula Panini
Grilled Pork Tenderloin, Fingerling Potatoes and Currant & Port Sauce
Calamari Po-Boy with Remoulade on French Baguette
Sautéed Shrimp, Truffle Butter & Pappardelle Pasta
-and-
-and-
Dessert:
Dessert:
Sorbet
Crème Brulee
Crème Brulee
Crescent French Toast
Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com Page 38
Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014
Travel the World Without Leaving Happy Valley
Celebrate Culinary Week with fresh Noodles, Soups, Salads, and Sandwiches from all over the globe-‐ right in your neighborhood!
-‐Buy Buy One, Get One-‐ Buy any noodle dish, soup, salad, or sandwich and we’ll give you another for FREE
FREE
Hurry, this offer expires 7/31/2014. Bring this in for a regular bowl of something really good when you buy another. No reproductions accepted, no matter how good they are. Sorry, you can’t swap this offer for cash, Crave Cards, or a unicorn.
Valid only at:
244 W. College Avenue STATE COLLEGE (814) 235-‐0703
BOWL-‐ OTHER
July 3, 2014
Central PA Convention & Visitors Bureau Culinary Week
Page 39
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Central PA Convention & Visitors Bureau Culinary Week
July 3, 2014