2018 Food Guide by HappyValley.com

LOCAL FOOD GUIDE

April 17 & 18 Eisenhower Auditorium 814-863-0255 â&#x20AC;¢ cpa.psu.edu 2

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LOCAL FOOD GUIDE

Letter from the Editor

y husband believes in the idea of The Perfect Bite. According to him, within every dish there is one bite where every flavor and texture is perfectly synched. Culinary zen, if you will. Sometimes it’s the perfect marriage of crisp bacon, just-off-the-vine tomato, baby lettuce and fresh artisan bread. Sometimes it’s a dessert that captures the essence of those few, sweet weeks of luscious berries and peaches that show up each summer. For me, Happy Valley is my perfect bite. It’s that great combination of hard work and imagination that we see in our sports and events and entertainment – just turned to food. And it’s perfect. The farms that surround the area lend a bounty of great, fresh foods to our menus, and our restaurants and their forward-thinking chefs have turned these foods into something absolutely incredible.

Cara Aungst

We are so honored to partner with these local restaurants, farmers markets, wineries, breweries and cideries in this issue of our annual Food Guide. In it, you will hear from local chefs, find the best caterer for your next big event, put something new on your food bucket list and remember your favorite dish when you were an undergrad. One perfect bite at a time. P.S. You can find more of the best foods, fun and events at HappyValley.com!

Index of Partners

Publisher Greg Woodman

Atherton Hotel (The). . . . . . . . . . . . . . . . 26

Huntingdon County Visitor’s Bureau. . . . 27

Editor | Jodie Dello Stritto

Belinda's Port Matilda Hotel. . . . . . . . . . 14

Infusion. . . . . . . . . . . . . . . . . . . . . . . . . . 41

Managing Editor | Chris Morelli

Brothers Pizza . . . . . . . . . . . . . . . . . . . . . . 4

Kimchi Korean Restaurant. . . . . . . . . . . . 41

Center for the Performing Arts. . . . . . . 2, 15

Mount Nittany Vineyard and Winery. . . . 43

Fun Guide Managing Editor Cara Aungst

Central PA Theatre & Dance Fest. . . . . . 35

North Atherton Farmers Market. . . . . . . . 25

Dante’s Restaurants and Nightlife. . . 23, 44

P.J. Harrigan’s Bar & Grill. . . . . . . . . . . . 29

Edgewater Inn & Riverside Grill. . . . . . . 34

Penn State Hospitality (Nittany Lion Inn/Penn Stater). 16, 17, 42

Downtown State College Farmers Market . . . . . . . . . . . . . . . . . . 25

Sweet Scoops . . . . . . . . . . . . . . . . . . . . . . . 4

Copy/Design Editors Leah Grubb, Holly Riddle, Bill Brickley Editorial Contributors Cara Aungst, Blake Burfield, Mary Elder, Chris Morelli, Kyra Rogan, Morisa Young, Laura Zaks Graphic Design & Production Melissa Hombosky

Good Intent Cider . . . . . . . . . . . . . . . . . . 31

Taste of the Valley. . . . . . . . . . . . . . . . . . 35

Happy Valley Hotels . . . . . . . . . . . . . . . . 34

Wine and Cafe on the Park . . . . . . . . . . . 19

Cover by Melissa Hombosky

Harrison’s Wine Grill and Catering. . . . . . 8

WPSU . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Cover Photo: Grilled Balsamic Beef Platter by Harrison's Catering

Hog Father’s . . . . . . . . . . . . . . . . . . . . . . . 3 Hublersburg Inn . . . . . . . . . . . . . . . . . . . 21

HappyValley.com is the comprehensive guide to fun, food, sports and events in the beautiful Happy Valley region. To advertise, contact Greg@affinityconnection.com; 800-598-4050, ext. 131. To submit content, contact Chris@affinityconnection.com. Powered by Affinity Connection, Inc. affinityconnection.com, 2160 Sandy Drive, Suite D, State College, PA 16803; 814‑237-0481, 800-598-4050.

Twitter Manager Nate Woodman Videographers Tyler Kleinle John Patishnock HappyValley.com 2160 Sandy Drive, Suite D, State College, PA 814‑ 867‑ 6700 LOCAL FOOD GUIDE

Kirsch McMaster, Nittany Lion Inn

Happy Valley Chefs Speak Up

Seasonal Favorites and What’s Up Next By Blake Burfield Many restaurants in the Happy Valley area operate on a similar foundation: fresh, local, quality ingredients. Being surrounded by a booming agricultural community makes that formula easy to achieve; it also makes for seriously delicious, fresh cuisine available to order at any time of the year. Coming up with fresh and exciting new items year-round is a tall order, but there is nothing that the talented chefs of these State College restaurants would rather be doing. We spoke with a few of the masterminds who bring the ingredients to life to find out how they do it, and what we can expect in 2018. 6

LOCAL FOOD GUIDE

Otto’s Pub and Brewery / Barrel 21 Chef: Chris Mohr

It’s all about the absolute freshest ingredients for sister establishments Otto’s Pub and Brewery and Barrel 21, with Head Chef Chris Mohr at the helm of both. Otto’s serves up fresh new specials every single week, and its regular menu is updated twice a year to incorporate seasonal ingredients and new concoctions. Barrel 21 always has an offering of seasonal cocktails, and even the menu for its famous brunch rotates weekly. It’s all made possible through the many local producers the two restaurants work with. Their company farmer, Steve Spanelli, is hard at work year-round to provide fresh produce for every season.

“The most unique thing about being a chef in Happy Valley is how much agriculture continues to be the driving force, as it has for hundreds of years. “It takes a ton of work to make this happen, but when [Spanelli] walks through the door with his produce that was harvested a few

with its presence, since the restaurant has become such a community favorite that it feels as if it’s been here forever. Ever since The Field’s opening, the fresh ingredients and totally unique dishes have been the backbone of its refreshingly simple yet always changing menu.

“We have the privilege of working with lots of local farms and vendors. We incorporate as much seasonal produce as possible, using local vendors whenever possible.” Chris Mohr, Otto’s Pub and Brewery / Barrel 21

hours before, it is all worth it,” Mohr says. “His hard work translates to the dishes that are served to our guests.” Coming up with new items each season is a careful art of balancing current food trends with produce that is at its peak during that window (for instance, the fantastic roasted Brussels sprouts pizzas Otto’s has been tossing up this winter). “In many cases, simple dishes that highlight these products when they are in season work the best,” Mohr says. “We do our best to get those items to the plate and let them shine.” In 2018, Otto’s and Barrel 21 customers can anticipate an even larger variety of seasonal products, says Mohr. The restaurants already have special items planned for St. Patrick’s Day, and as always, the delicious surprises will keep coming all year long. “The most unique thing about being a chef in Happy Valley is how much agriculture continues to be the driving force, as it has for hundreds of years,” says Mohr.

“I can very easily make a number of dishes in our kitchens that come exclusively from Centre County. We are very fortunate to have so many amazing farms around us.” He knows that it can be easy to take food ingredients for granted, but to live and work in an area as agriculturally rich as Happy Valley is something truly special. “I can very easily make a number of dishes in our kitchens that come exclusively from Centre County,” Mohr says. “We are very fortunate to have so many amazing farms around us.”

The Field Burger & Tap Chef: Bradley Hansen

You may find it hard to believe that this coming fall will mark just three years since The Field Burger & Tap first graced State College

Executive Sous Chef Bradley Hansen says that The Field already has big plans in store for the coming months. They expect to introduce their new menu in February, followed by a spring refresh of the menu in April. On March 20, The Field will host an extra-special beer dinner event with its partners at Rusty Rail Brewing Company (based out of Mifflinburg). The special menu and more details will be announced soon, and The Field hopes to plan more fun events like it in the near future. “We are hoping to turn this into a summer series of events,” Hansen says, “with different local partners and different styles of events.” In the meantime, customers can (as always) look forward to The Field’s ever-changing and ever-scrumptious burgers and fries of the week. With these creative and sinfully delicious combinations — think fries smothered in toppings like cheesesteak or parmesan and pesto, and burgers topped with anything from a fried pierogi to Lobster Newburg — The Field has something fun and fresh to offer each and every week. So where does all of this inspiration come from? According to Chef Hansen, it comes from all around Happy Valley. “We have the privilege of working with lots of local farms and vendors,” he says. “We incorporate as much seasonal produce as possible, using local vendors whenever possible.” The Field’s staff members are always coming up with ideas for features, and items that are well Bradley Hansen, The Field received by guests often become permanent menu items. And the people of Happy Valley provide plenty of motivation to consistently produce extraordinary food.

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Happy Valley Chefs Continued from page 7 “Having a large student following pushes us to constantly be evolving the menu, trying to stay ahead of trends,” Hansen says. “There is also lots of competition in the area, pushing us every day to do our best.

“Having a large student following pushes us to constantly be evolving the menu, trying to stay ahead of trends.” Nittany Lion Inn

Chef: Kirsch McMaster At the Nittany Lion Inn, A la Carte Sous Chef Kirsch McMaster is already getting excited about the harvest of fresh, local produce he’ll get to use in the kitchen this spring and summer.

“Early spring will bring us asparagus, snow peas, spring onions, spinach and radishes,” he says. And for each in-season item, McMaster has a multitude of ways to work his magic and incorporate them into phenomenal dishes. Watermelon radishes, for instance — which he describes as “vibrant, peppery and sweet” — are a particular favorite of his. He likes to sauté or roast them to serve as a side dish, pickle them, or simply serve them raw in a salad. When summer arrives in Happy Valley, McMaster will be looking forward to working with lots of delectable local corn and squash. “As everyone in Central PA knows, the end of June brings local sweet corn,” he says. “I mean, what’s not to love about that!” He is also determined for his customers to experience the beautiful summer squash available at that time — which he believes are sometimes missed out on by consumers, since it can be difficult to know where to find good ones or how to prepare them. He even shares a tip for consumers at home: to pick up some local patty pan squash or baby squash and simply sauté them in some locally made butter, salt and pepper. “They are always so sweet and tender,” he says. It’s also important to remember, McMaster says, that local producers have greenhouses to grow fresh produce all year long, and that there is always something tasty in season. “Check back at your local farmers market over the colder months,”

Harrison’s Wine Grill

Chef-Crafted, Seasonal Menus with Global Flair Meet Homegrown Hospitality in a Polished Setting

The Harrison’s family of businesses includes three enterprises headed by Chef Harrison Schailey: Harrison’s Wine Grill, Harrison’s Catering, and

Harrison’s Catering Voted Best Caterer since 2004 by readers of SCMagazine

EVENT CENTER

Above the Valley Event Center, a special event venue perched on the Mount Nittany Ridge overlooking the scenic valleys and adjacent mountain ranges. 1221 E. College Ave. • 814.237.4422 HarrisonsMenu.com

by Harrison’s 559 N. Pennsylvania Ave. 814.237.4422 AbovetheValleyEvents.com

View our websites for the current and feature restaurant menus, sample catering menus, venue photo galleries, and more! 8

LOCAL FOOD GUIDE

he suggests. “They will have something fresh to offer. It’s out there if you look for it.”

“Check back at your local farmers market over the colder months. They will have something fresh to offer. It’s out there if you look for it.” Nittany Lion Inn guests can taste great seasonal and local ingredients any time on the regular menu, but the Inn’s many special events feature even more seasonal options. Be sure to visit the Nittany Lion Inn for their PA on the Patio series every Friday in the summer,

Chef Spotlight: Harrison Schailey Harrison’s Wine Grill and Catering Tell us how you got started: I started working with food with Andy Zangrilli at Great America (where Hi Way North is now located). After apprenticing with chefs in Chicago and working as a chef on several cruise ships, I moved to California and worked with the San Francisco Garden Project, training at restaurants like Chez Panisse. Restaurant-supported agriculture was just getting started in California in the mid-’90s, and it changed the way I looked at food. Restaurants were using locally-grown food in their dishes, which provided quality ingredients and supported the local community at the same time. I brought that mindset back with me when I started Harrison’s here in State College. I wanted to use the best ingredients I could find in the most interesting way I could. Tell us about your motto, “Local, Seasonal, Globallyinspired”: The core of our motto is

their Tastes of the World Wine Dinner Series (“A Stop in Spain” is coming up on March 21-22), their Steakhouse Saturdays or their popular Sunday brunch.

Weddings, reunions, graduation – that sounds like a job for HappyValley.com. We can help you find the perfect venue, food and drinks for your next big event. Check it out on HappyValley.com.

about the creative challenge of taking familiar ingredients and using them in unfamiliar and exciting ways. That is how I approach building seasonal menus: How can I make a tomato exciting in August, when everyone has a ton of them? That’s how we came up with our Summertime Italian menu that’s inspired by the cuisine from the Isle of Capri. A lot of the dishes are so simple, but that’s the beauty of it. The freshness and quality of the ingredients really get to take a lead role. Food doesn’t have to be complicated to be delicious.

“The core of our motto is about the creative challenge of taking familiar ingredients and using them in unfamiliar and exciting ways.” Why Happy Valley? We came back because it’s a good place to raise kids. We knew that Happy Valley is a small town with a big city feel. The university gives the area a big city feel, and people here understand good food. On the other side, we have the benefits of a small town. I can ask our providers — Tait Farm and Green Heron — to grow vegetables specifically for our seasonal menus. In bigger cities, you just have to buy what is available, and the prices are exponentially higher, especially for organics. What are some of 2018’s seasonal dishes? That’s a tough question because I’m never quite sure what I’ll be inspired to make when it’s time to create the menu. Our feature menus change monthly, with focuses on regions like Capri, Italy and France. This spring, I’m traveling to Portugal and Spain and I’m excited to taste new dishes and get inspired by those cuisines while I’m there. Who knows, maybe we’ll be seeing a tapas menu at Harrison’s soon!

LOCAL FOOD GUIDE

Hi-Way Pizza West

New in Town By Laura Zaks

celebrate or recover during major game moments; and pizzas, pastas and desserts to satisfy the appetite. Hi-Way Pizza is also home to an on-site bottle shop made for carry-out orders and over 29 different varieties of pizza that are all made from scratch.

Kondu We might not be out with the old — Happy Valley is home to countless one-of-a-kind restaurants that now feel like home — but we do happen to be in with the new. Welcome the rising restaurants that joined the Centre County family by giving their menus and dishes a go; each new family member has something to add to the plate, whether it be the new grab-and-go at Yallah Burrito Co., or the Federal Taphouse’s farm-to-table-style cuisine. So, what are you waiting for?

Hi-Way Pizza West 1301 W. College Ave., State College Dante’s Restaurants & Nightlife opened a new location in State College to further contribute to a vision of good food, sports and a secret spice blend for a signature Hi-Way Pizza sauce. The restaurant includes 32 screens made for customers to watch their favorite teams battle it out; 30 draft beer options for those same customers to 10

LOCAL FOOD GUIDE

132 S. Allen St., State College Ever crave authentic Japanese cuisine? Try out Kondu’s gyoza, summer burrito, shumai, Kani salad and their chicken Teppanyaki. The new restaurant has special features allowing you to order online, or being even able for you to create your own burrito — make the experience entirely your own! Kondu is also home to poke bowls and bubble tea, both of which make for a traditional Japanese-style lunch or dinner you know you’ll be coming back for.

Duck Donuts 125 S. Fraser St., State College Although it hasn’t opened yet, this newbie is spicing up the hype with catchy puns like “Know what all the Quack’s about?” and “Join the Flock!” Donut forget to keep yourself in the loop until they come around because as luck would have it, this duck has got it — it, of course, being fresh donut recipes, a fine selection of coffees, breakfast sandwiches and ice cream sundaes.

little shop just opened in State College, providing donuts with toppings that top all else: cinnamon, ginger sugar, honey and maple sugar. Toppings always make a friend in frosting and at this donut shop, that friend can be in flavors of vanilla, chocolate, maple, raspberry, banana or mocha frosting. In this way, Peace, Love and Little Donuts feeds your inner hippie through soft sweetness, either in-shop or through catering. Special feature donuts include flavors of apple pie, salted chocolate and Boston cream pie.

Little Food Court

Peace, Love and Little Donuts

State Burger Co.

250 E. Calder Way, State College The name already provides a glimpse into the company’s goal: for the customer to have a fast-casual setting when eating delicious AsianAmerican style cuisine. Dishes include Hong Kong-style noodles, congee, Taiwanese bowls, bubble tea and smoothies. If that doesn’t already lure you in, what about their catch phrase, “Good world food in one court”? The Little Food Court serves a variety of hot foods that range from Japanese to Mongolian influence.

101 S. Allegheny St., Bellefonte December welcomed the winter season and another reason to love Centre County: State Burger Co. The new burger place in Bellefonte provides handmade burgers and fries, seafood, gluten-free foods and cheeses, toppings and sauces. The burgers are made 100-percent for the customer experience, where you can build your own burger by choosing what buns, what cheese and what toppings you want. Other delicious dishes include hangover fries with white queso, bacon, cheddar and eggs over-easy and desserts like the P. brownie with Reese’s Pieces and whipped cream. Make sure you’re hungry!

Four Ways Pub and Eatery

Peace, Love and Little Donuts

404 E. Calder Way, State College Hollah for Yallah! After the success of Yallah Taco, founder Hitham Hiyajneh decided to open his seventh brand in State College,

421 E. Calder Way, State College Peace, love and donuts— three words that might actually spread more happiness than the three words, “ I love you.” The peaceful, lovely,

685 Pleasantview Blvd., Bellefonte The sign for the restaurant was put up right after Christmas, a late gift for the residents of Bellefonte and Centre County. Construction providing up to 55 seats will be done by the summer, but the restaurant now is happy with their simple and tasteful menu of six sandwiches and three appetizers. The beer is on tap, the food is made in-house and all dishes are cooked with the love and warmth of the owners who truly try to set their eatery apart from all the others.

Yallah Burrito Co.

(Continued on page 15)

Kondu LOCAL FOOD GUIDE

Photo courtesy Jonathan McVerry

Best Bets: Insider Picks for Downtown Dining, Brunch and More By Morisa Young In downtown State College, beyond the constant hustle and bustle of Penn State fans, there’s also an abundance of places to keep your cravings at bay. From College to Beaver Ave. and beyond, here are a few of our favorites. For brunch on the weekends, head to The Deli & Z Bar. Every Sunday, enjoy live jazz brunch in the hippo room. If brunch isn’t your thing, you can stop in for lunch, when you can get New York-style deli favorites. Everything is local and made from scratch, including their soups, breads, sauces and award-winning desserts. For night owls, you 12

LOCAL FOOD GUIDE

The Corner Room

can still head over to The Deli & Z Bar and grab a drink. Their focus is American craft beers, and they offer 57 drafts and over 150 bottles — and for those wine lovers, there are more than 30 selections by the glass or bottle. Those who follow a vegan diet won’t be let down at Café Verve. This 100-percent vegan café offers espresso beverages, in-house baked good, smoothies, smoothie bowls and other breakfast and lunch items served all day, including veggie burgers. Café Verve recently celebrated their one-year anniversary, and added two new fresh juices, “Glowing Green” and “Sweet Sunrise” to their menu.

“For a bit of nostalgia, saunter down McAllister Alley, past the bronze pigs (selfie!), and slip inside the cozy confines of the Tavern Restaurant. It’s been a downtown staple since 1948, and the place radiates history.” Of course, it wouldn’t be a true downtown restaurant tour without hitting the Corner Room. For the early birds, a classic breakfast is served daily. And you can’t beat the endless pasta on Mondays or half-price burgers on Thursdays. Winter calls for comfort food in a

Café Verve

convenient location, so grab an Etch-A-Sketch and cozy into a booth by a window for good eats and prime people watching. If you’re in the mood for something more contemporary, head upstairs to the Allen Street Grill and enjoy a great meal with the best view in town. Plus, word is that Spats Café will be combining their menu with The Allen Street Grill in the near future, with a combination of flavors from both of those favorite restaurants. For a bit of nostalgia, saunter down McAllister Alley, past the bronze pigs (selfie!), and slip inside the cozy confines of the Tavern Restaurant. It’s been a downtown staple since 1948, and the place radiates history. Reserve your table for date night or Sunday Brunch with the family in an atmosphere that feels like home. If you’re up to it, try the hearty bleu cheese crusted ranch cut sirloin—tender and flavorful, cut off the top sirloin and covered with oven-roasted plum tomatoes and melted bleu. For something lighter, go for an entrée salad like the Chef’s Salad ala Tavern. My favorite is the Cajun style chicken breast, marinated and coated with blackened Cajun spices and bleu cheese and served with roasted corn and red bean salsa. If you’re looking for a fun, sweet snack, head over to Peace, Love & Little Donuts. Originally founded in Pittsburgh, Pa., these little donuts recently found their way to State College. They are made continuously throughout the day and there are three different categories of toppings to choose from. “Groovy” donuts are on the simple side, with choices of toppings like cinnamon sugar, powdered sugar, honey glaze and maple sugar. If you want to be more “Far Out,” you can choose from vanilla, chocolate, maple, raspberry, banana, lemon and fan-favorite mocha frosting. “Funkadelic” donuts include flavors like Maple Bacon, S’mores, Cherry Cheesecake, Raspberry Lemonade and Boston Cream Pie, just to name a few. LOCAL FOOD GUIDE

… And Heading Out of Town By Cara Aungst We all have favorites stops downtown, but what about on the way back home? Take a detour and try some of our out-of-town finds. (Bonus: you'll beat some of the traffic, too!)

Heading North Just 30 minutes from Beaver Stadium, Hublersburg Inn combines homeyness with upscale elegance. Their chef uses produce, cheese and meats from the surrounding area to make what he calls “beautiful food at an affordable price.” If you are go on the weekend, make time for their brunch. Try their crispy pork belly egg benedict that features poached egg and chipotle hollandaise on a cinnamon brioche, or his signature Monte Cristo with french toast, ham, bacon, egg and a side of Hublersburg Inn strawberry preserves.

Heading South If you live south of Penn State, do yourself a favor and take Route 305 next time. It'll find its way back to 322, but before it does, you'll get an eyeful of some of the best views anywhere. After passing through Rothrock Forest and Greenwood State Park, you'll head into

Edgewater Inn’s Riverside Grill

Belleville, small town home of Amish … and Taste of the Valley. This coffee shop not only makes all the espresso beverages you'd expect, but also their own bagels, soups and sticky buns. It's just the bucolic stop you need before heading back in to the work week.

Heading East Just out of town, you can enjoy Centre County’s best tavern fare with some hometown flavor at the Port Matilda Hotel & Tavern. They have a full menu with offerings like the “Hot and Wet Sloppy Jimmy” burger served with gravy and fries, but if it's your first time, just get the wings, full stop. You'll definitely be back for seconds. And thirds.

Heading West Travel Route 26 for about 40 minutes, and you'll end up in Alexandria nestled along the Juniata River. When you do, stop in at Edgewater Inn’s Riverside Grill. This historic house-turned-inn was originally built in 1762, and now accommodates guests for weddings, retreats, or just a quiet, great meal. Enjoy their New American menu featuring favorites like short rib nachos, lobster bisque and filet mignon salad. Plan ahead, and you can turn it into a weekend getaway. Their breakfasts are pretty great, too.

e Area’s Best Tavern Fare

Port Matilda Hotel & Tavern 1/2 mi. South of exit 61 oﬀ Interstate 99 201 W. Plank Rd., Port Matilda, PA 16870

814-692-4097 Open 7 days a week

We're Close By, Only 15 Min. from Penn State! 14

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New in Town

you order your glazed donut filled with a choice of 16 flavors of ice cream and toppings like Fruity Pebbles and Oreos. The melange of hot and cold has been a big hit since Happy Buns opened in early February -- it closed early a few times because they ran out of donuts. Check it out the next time you are on College Ave!

Continued from page 11

Federal Taphouse 130 S. Fraser St. Suite 200, State College Federal Taphouse has it all. From great appetizers like Devils on Horseback, more than 100 options of beer on tap, artisanal pizzas, sandwiches with ingredients ranging from crab cake to duck confit and delicious entrées like the wood-fired salmon, what the customer wants is what the customer gets. The restaurant is also home to a fine selection of wine. Federal Taphouse also prides itself on scratch cooking and use of local ingredients. What are you doing still reading this? Go!

Yallah Burrito Co. The funky new restaurant serves Mexican-style tacos and burritos with recipes that are both new and refreshing. Yallah Burrito Co. follows in the model of Chipotle, where patrons can come in and pick what they want on their burritos simply by pointing.

Happy Buns 426 E. College Ave., State College State College's newest donut shop has a twist:

Happy Buns

What are you hungry for? Find your next favorite dish at HappyValley.com/eat

Secret Recipe for Meatballs s i l l a V ’ e i k n Fra A “whole-lotta” fresh breadcrumbs (about 1 1/2 cups) About 1 cup milk (warm) 1 lb. ground beef 1/2 lb. ground pork or veal 1/2 cup freshly grated parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons dried oregano About 2 cloves of minced garlic 1 extra-large egg, beaten

Step 1. Remove all jewelry, especially rings, and wash hands Step 2. Soak breadcrumbs in warm milk for a few minutes Step 3. Add the remaining ingredients and combine with jewelry-free, clean hands Step 4. Roll mixture into sizeable balls (about 2 inches in diameter) Step 5. Brown meatballs well in frying pan with olive oil; finish cooking in a simmering pan of Italian gravy (i.e. tomato sauce) Step 6. Serve meatballs (garnish with parsley and freshly grated parmesan) over pasta with a piece of crusty bread on the side

See JERSEY BOYS April 17 and 18 at Eisenhower Auditorium!

CPA.PSU.EDU 814-863-0255 LOCAL FOOD GUIDE

Whiskers at the Nittany Lion Inn

Nittany Lion Inn Has a Delicious Spring Planned for Us

Taste of the World Wine Dinners Every other month, The Nittany Lion Inn hosts a Taste of the World Wine Dinner. Each dinner features a country or location and their wines, and pairs them with an expertly prepared menu of that region’s finest dishes. The dinners are equal parts delicious and educational — diners learn about the wines, where they come from, and how they are made. They are the perfect opportunity for both beginner wine enthusiasts and aficionados.

Nittany Lion Inn

The Nittany Lion Inn, located on campus, is Happy Valley’s premier hotel experience where comfort and quality meet Penn State tradition. It features The Dining Room, a fine dining restaurant that turns any meal into a special occasion, and Whiskers, a casual, pub-style eatery. And, as if their signature menus were not delicious enough (that lobster bisque!), their specials like Winesday and PA on the Patio highlight their extensive wine list, imaginative dishes and delicious seasonal foods. Turn a meal into an unforgettable experience at The Nittany Lion Inn. 16

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Taste of the World Wine Dinners

Join them on March 21 and 22 as they tour through Spain during their next Tastes of the World: A Wine Dinner Series event. The menu will be centered around Spain’s famed wines and cuisine. As always, their Sommelier and Wine Director Sean Caviston, and Chef Kirsch McMaster plan out a perfectly-paired five-course meal complete with an educational program and table-side discussion about the chosen wines and dishes. Tastes of the World: A Stop in Spain is $95 per guest, and includes tax and gratuity. Reservations are required for this event. Please call The Dining Room at 814-865-8590 for reservations.

PA on the Patio This summer, you need to be enjoying PA on the Patio at The Nittany Lion Inn! With a curated selection of Pennsylvania micro-brews and chef-inspired grill tapas featuring the very best in seasonal fruits, vegetables and local meats like bison bratwurst, chicken and brisket grilled to perfection. No reservations needed!

Sunday Brunch at the Dining Room Sunday brunch at The Dining Room has been a longtime tradition in Happy Valley. The weekend seems even better with their lavish brunch which includes carved meats, waffles, omelets, fresh fruit and much more.

Brunch at the Nittany Lion Inn

Winesday The middle of the week is cause for celebration at Whiskers! Every Wednesday starting at 5 p.m., enjoy the world-class wines that helped The Nittany Lion Inn earn the Wine Spectator “Best Of” Award of Excellence. The award-winning wine is served with delicious food in a comfortable, relaxed atmosphere. Don't miss Penn State's other premiere hotel: The Penn Stater. Their restaurants, The Gardens and Legends, are featured on pg 42.

PA on the Patio LOCAL FOOD GUIDE

Mount Nittany Vineyard & Winery

Banish Your Winter Blues with Happy Valley's Best Drinks Check Out Happy Valley’s Breweries, Distilleries, and Wineries for Fun Events and Great Drinks By Mary Elder With spring just around the corner, we are all looking for things to do as we wait for the weather to warm. Now is the perfect time to visit some of the best breweries, wineries and restaurants in Happy Valley! Who said winter has to be boring? 18

LOCAL FOOD GUIDE

Barrel 21 Not only does Barrel 21 have amazing food, but they also have great, locally made liquor. They serve only the tastiest cocktails, liquor, wine and beer. Join them Tuesday through Thursday from 4 p.m. - 7 p.m. and 10 p.m. - 11 p.m., or Friday from 4 p.m. - 6 p.m. for happy hour! You get 50% off all Barrel 21 products (drinks/cocktails) and Otto’s draft beer. Now’s your chance savor winter with a Cinnamon in the Rye cocktail or beckon spring with their Mint Derby drink. There’s something for everyone! Otto’s Pub and Brewery After you’re done sampling Barrel 21’s cocktails, head over to Otto’s for their legendary beer. Otto’s doesn’t have a bad beer, so get a flight or a glass and get to drinking. Stop by on a day with food or drink specials to get the most bang for your buck. Otto’s also offers live music! Local artists like Scott Mangene, Paul Brigman, Miss Melanie & the Valley Rats, Sgt. Bob Timney and more come to Otto’s to perform! Great food, fantastic drinks, good music — what else could you ask for? Mount Nittany Vineyard & Winery Are you looking for the ultimate wine experience? Don’t miss Mount Nittany Vineyard & Winery's March Wine Trail Event! It’s the perfect opportunity to try wine from 16 different wineries and take in the sights of the Susquehanna Heartland Wine Trail.

If you’re looking for something more low key, Happy Valley offers that, too. Happy Valley Vineyard & Winery You can’t go wrong with any of the wines from Happy Valley Vineyard & Winery. If you’re

looking for a Happy Valley Vineyard & Winery more intimate environment, the Wine & Cafe on the Park restaurant in Bellefonte offers a wide selection of Happy Valley Vineyard and Winery wines! Few things are better than relaxing with a glass of wine and good food, while taking in view of the beautiful Talleyrand Park. Seven Mountains Winery Seven Mountains Winery is the perfect winter destination. Not only

does it offer tours and tastings daily, but you can also schedule a group tour. Tours include a look at the facility, wine tasting and a souvenir wine glass! Liberty Craft House Liberty Craft House has it all: a cool atmosphere, great drink selection and hearty food. It’s the perfect place to kill time with friends and family. Sip a cocktail or a beer, wine or coffee — they have it all! Good Intent Cider Skip the mass-produced cider-wannabes, and go with the real deal. Good Intent Cider, located in Bellefonte, brings real, quality cider, made from apples grown right here in the state, to discerning palates in Happy Valley. Visit the cozy tasting room right next to Talleyrand Park and find your new favorite cider. Now’s your chance! Cure your winter blues with a drink (or two).

Want more? Sign up for our weekly email of curated Happy Valley favorites on our homepage: HappyValley.com!

LOCAL FOOD GUIDE

Hublersburg Inn

An Interview with Hublersburg Inn Chef Cody Pierce There’s been a lot of buzz lately about the new chef at the Hublersburg Inn, so we thought we would sit down with Cody Pierce and find out for ourselves how this local Inn caught his eye.

Why the Hublersburg Inn? (I mean, it's out in the middle of nowhere.) There really isn’t anything like it in the area — historic, rural, homey, close to the farms I want to source from with enough space to have our own gardens. It reminds me of the Inn at Little Washington with its humble beginnings in a garage that became a destination restaurant. It started out small and evolved over time. Not that we are looking to be that high end, but the feel of a country inn that grows into more. The owner, Andi Biddle, bought it because it reminded her of the inns in Bucks County where she grew up. It’s the unique, charming atmosphere that got me.

Where did you train? What influenced you to be a chef? I went to the L’Academie de Cuisine in Maryland, outside D.C., a French 20

LOCAL FOOD GUIDE

culinary school. The French care for their food and have an eye for detail. I also traveled a lot with my uncle/ guardian as a teenager. I’ve been to Europe over 40 times, Africa — so many places — and once I understood the culture and food I didn’t care what I was going to see. It was all about what I was going to eat!

What sets you apart from other chefs in the area? I like to say that I have a classic French training with a Cody Pierce, Hublersburg Inn side of pizza pub. I’ve opened a pizza restaurant in Savannah, worked in Michelin star restaurants in the D.C. area, beach restaurants in Avalon, from bars in Potter County to Centre Hills Country Club and the Gamble Mill. We have so many awesome, talented chefs in the area but I have a culinary team here — we’ve been together for five years at three different restaurants. My love for mentoring these guys to have good skills, treat food with care and helping them create a discerning palate is really important to me, and I think it reflects well in the food. It generates consistency. What we are doing at the Hublersburg Inn is giving people beautiful food, with love, at an affordable price.

What should people order when they come to the Inn? Any of the chef’s features — I love working with fresh fish, fresh produce, and local foods. The features are my opportunity to showcase what I can get fresh or in season. I know many restaurants are on the “local” bandwagon, but the reality is we are in Central PA — if you see strawberries on the menu in winter they are not coming from here. The Inn has been using potatoes from Ardry’s farm about two miles away for over 10 years. Goot Essa Cheese is made a mile away, and we buy local seasonal produce as well as prepared foods. It’s been happening here long before it became a thing. Now I want to expand on it by canning, freezing and raising produce so we have more year-round availability. Honestly, I want to be a farmer with a restaurant.

What’s in the future for the Inn? Chickens. I told the owner that if we are going to do brunch, we should get some chickens! For the eggs! No, seriously, I’ll be 30 this year and I feel it’s time to build something of my own, and Andi is helping to put me on that path. We are looking to be a crossover restaurant. We have a great local clientele we want to keep and also be a destination restaurant with the kind of food and atmosphere that is worth the short — let me add scenic — drive out of town. I like taking familiar foods and bringing them up a notch or two. For instance, our winter comfort food menu has a Meatloaf Panini and our Valentine’s Day menu has Lamb Lolly Chops and a classic Beef Wellington. There is really something here for everyone. Do you just want a really good burger or do you need to impress some out of town peeps? We offer both. Future? The Hublersburg Inn will no longer be just a where the locals eat “secret”!

LOCAL FOOD GUIDE

DECADE FAVORITES

very decade here at Penn State had its own signature look, from the ’90s students wearing their Doc Martens and flannel plaids to the ’70s bell bottoms. We wondered if your decade had a favorite food along with a favorite fashion, and you told us! Some, like the Eutaw House, are just a memory, and some, like Hi‑Way Pizza, continue to be perennial favorites. Read on, and remember back to your favorite undergrad indulgence.

’70s

Eutaw House

’90s The G-Man Black & white shake at Ye Old College Diner Faccia Luna Hi-Way Pizza

’80s Kelly’s Houligan’s Train Station The Deli Rathskeller 22

LOCAL FOOD GUIDE

The Tavern Lion’s Den Suzie Wong’s eggrolls Allen Street Grill Hi-Way Pizza Grilled stickies at Ye Old College Diner

’60s Hi-Way Pizza Grilled stickies at Ye Old College Diner

LOCAL FOOD GUIDE

Harrison’s Wine Grill

Healthy Valley

The restaurant features a new special menu each month, with flavors celebrating each season, making each meal and course extra special.

By Laura Zaks

cafelemont.net 814-321-4337 | 921 Pike St., Lemont Cute, homey Café Lemont serves up their foods made from scratch,

It’s easy to be healthy in Happy Valley. We’re located just miles away from local growers who take pride in fresh-grown fruits and vegetables, and we are surrounded by restaurants and chefs who take farm-to-table seriously – making healthy eating a delicious way of life. So whether you are on the lookout for organic fruits and vegetables, freshly brewed coffee or vegetarian options, we’ve got you covered.

Harrison’s Wine Grill harrisonsmenu.com 814-237-4422 | 1221 E. College Ave., State College Dine fresh and local at Harrison’s Wine Grill. The restaurant’s chef, Harrison Schailey, worked and apprenticed with San Francisco Bayarea chefs and serves up his dishes with California-fusion style and locally-sourced ingredients. Harrison’s is a healthy and delicious choice for any event: their sides are easily interchangeable, and meals like “Just the Accompaniments” are rich in mouthwatering greens, char-grilled vegetables and a dinner salad of your choice. 24

LOCAL FOOD GUIDE

Café Lemont

and coffees roasted on site. The café makes sure to make you feel right at home with their hot soups, French caramel apple cake, snickerdoodle cookies and curried egg salad. It also offers gluten-free options like gluten-free scones, brownies and peanut butter bars. The kitchen makes sure to support the local community by using local sources like eggs from Green Heron Farm, teas from Pantheon Tea and breakfast sausage from Penn’s Valley Meat Market.

offering honey, applesauce and cider, ice cream, wine sauces and soy products in addition to your typical produce. Not to be missed: their handmade soaps, balms, salves and wool products.

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Way Fruit Farm wayfruitfarm.com 814-692-5211 | 2355 Halfmoon Valley Rd., Port Matilda Way Fruit Farm sells their own apples, peaches and strawberries at their produce store. You can also stock up on locally-sourced meats, cheeses, milk, apple butter and salsas. Way Fruit Farm is known for their fall festival, but don’t miss their celebrations that commemorate the beginning of the growing season! Check out their fruit tree trimming workshop in April, and their apple blossom festival in May.

Boalsburg Farmers Market boalsburgfarmersmarket.com 218 N. Church Street, Boalsburg Starting May 2, the Boalsburg Farmers Market showcases products that are locally grown or produced by the vendors who sell them. The weekly market runs every Tuesday from May 2 through the fall,

LOCAL FOOD GUIDE

Healthy Valley Continued from page 25 Sowers Harvest Café sowersharvest.cafe 814-867-1007 | 21 E. Beaver Ave., State College Organic and local ingredients, vegetarian options, gluten-free options, dairy-free options — the works are offered at Sowers Harvest Café. The 100-percent fruit smoothies have no sugars, no artificial flavors and no sweeteners. Signature coffees like the Cocoa Dusted Mint Latte and handmade soft pretzels leave customers raving.

Friends & Farmers Online Market friendsandfarmers.coop Shop online at the Friends & Farmers Online Market and find yourself swept away by the options of juicy Jonagold apples, the pear butter, pumpkin butter or freshly-grown cilantro.

Downtown State College Farmers Market Friday-farmersmarket.com Locust Lane off College Ave., State College Some farmers markets are worth waiting for, and the Downtown State College Farmers Market is one of those markets. On Fridays between June and November, Locust Lane presents local vendors that provide products ranging from floral arrangements, fresh apples and cider, jams and cheeses and this year’s special feature of tacos and tamales.

North Atherton Farmers Market

Your Oasis Of Beauty, Comfort & Service IN DOWNTOWN STATE COLLEGE

Enjoy Outstanding Amenities In A Convenient Location! Award Winning Restaurant & Intimate Lounge • Elegant Ballroom Specializing In Group Accommodations, Meetings & Banquets

nathertonmarket.com On Saturdays from May-November, North Atherton Farmers Market meets in the Home Depot parking lot, offering up fares like seasonal berries, goat cheese, specialty breads, Fasta & Ravioli pastas and much, much more. Be sure to save some room for some of their prepared food vendors, and make it a farm fresh outdoor picnic!

Bellefonte Farmers Market 160 Dunlap St. & W. Lamb St., Bellefonte Bellefonte Farmers Market is producer-only, with offerings ranging from bison to fresh fruit and hanging plants. It’s held in the Gamble Mill parking lot on Saturdays.

ONLY A HALF BLOCK FROM PENN STATE’S CAMPUS

125 South Atherton Street, State College, PA 16801 800-832-0132 • 814-231-2100 • www.athertonhotel.net 26

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Look for our Spring Fun Guide in April – it’s got Blue White details, upcoming spring events and more!

Almost Here: RE Farm Café’s Living, Working Lab The doors are almost open at Happy Valley’s new, innovative dining experience: RE Farm Café. Located between Toftrees and the University Park Airport, RE Farm Café will be beyond “farm-to-table” — it will be a working lab available to learners of all ages with educational opportunities including cooking classes for adults and children, canning and preserving foods, mushroom production, forest farming, energy sourcing, solar systems and more. Dinner will be more than delicious cuisine. It will include a cooking lesson, and information about where different local foods are available. The experience will start as soon as you turn down the tree-lined drive and pass the solar-paneled barn roof. RE Farm Café will work under the rigorous Living Building Challenge, sourcing responsibly for construction and operating with respect for energy, water and

regenerative principles. Formerly

a residential house, the café is currently under construction. A private dining room with seating for 20 will serve as a perfect space for business meetings, retreats, family reunions and private parties. The main dining area is designed to be an open teaching kitchen, with the chefs in the center of the room, offering a cooking lesson if you choose. Employees of the café will also work on the farm, giving them a rich understanding of sourcing to share with customers. Owners Duke and Monica Gastiger are no strangers to the Happy Valley food scene. Their other restaurants, Spats and The All-American Rathskeller, which closed earlier this year, held a special place in the hearts of Happy Valley residents and Penn State alumni. Monica says it was an easy decision to locate RE Farm Café in the area. “Happy Valley hosts an educationally minded community who cares about food sourcing, healthy opportunities and building connections within the community. RE Farm Café at Windswept offers a multitude of innovative ways to learn at any age.”

D E S T I N A T I O N : D I N I N G B L I S S

Options to satisfy any palate www.Raystown.org/Dining

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Tamar London, London Wolfe Photography

Start Planning Your Next Event with Our Favorite Caterers! It’s springtime in Happy Valley — a time when the birds come back, flowers bloom and we’re finally able to comfortably enjoy the outdoors again. It’s a time when we celebrate weddings and graduations, reunions and golf outings. It’s also the time when one of Happy Valley’s greatest traditions takes place — the Blue-White Game. The State College area provides a beautiful natural backdrop for any event, and your catering options are aplenty, whether you are looking to book a black-tie event or simply want someone else to do the grilling for your tailgate. Here’s a list of some of our favorite caterers.

LOCAL FOOD GUIDE

Above the Valley Event Center

Harrison's Catering

1221 E. College Ave., State College | 814-237-4422 | harrisonsmenu.com

Harrison's has been voted “Best Caterer” by State College Magazine’s readers every year since 2004! Book your event at their sister establishment Above the Valley Event Center, or choose your own venue and create a custom menu that deliciously includes gluten-free, dairy-free and vegetarian options. They have many sample menus, and are happy to work with their customers to create a customized menu to fit their own needs and preferences. One signature menu, Wine Country Picnic, combines fresh, delicious ingredients into a menu that is sophisticated enough to impress, while casual enough for any mix & mingle event. Some favorites from this menu include balsamic-marinated flank steak with chargrilled vegetables and red pepper pesto, and their local goat cheese with Harrison’s signature fig and olive relish. They have more than 17 years of catering experience in Happy Valley, serving groups from 10-person business lunches to 300-guest wedding receptions to 800-person conference lunches. Their sustainability, philanthropy, and cuisine have won numerous awards, including the Culinary Hospitality Award by the restaurant publication Santé, the Waste Watcher Award, the Chamber of Business and Industry of Centre County (CBICC) Corporate Philanthropy Awards and more.

Dante’s Restaurants and Nightlife

138 Moses Thompson Lane, State College | 814-234-1344 | dantesinc.com

With eight restaurant locations throughout State College, some of them with private rooms, a Dante’s-catered event can handle almost any size crowd. And since you already know about the all-from-scratch-all-thetime food they serve at The Deli and Hi-Way Pizza, you know you’ll be getting a great menu for your event. Let their event planner work with you to create the perfect event, whether it be is a tailgate, dessert buffet, of full-course meal. Favorites include entrees like classic lasagne romagna, smoked buffalo wings, mix-and-match pasta, and The Deli's Famous Meshugna Bagel triple decker sandwich that serves 30. Don't forget a tray of their award-winning desserts for a sweet end to your event!

Happy Valley Catering By Pizza Mia!

106 N. Spring St., Bellefonte | wearepizzamia.com | 814-355-3738

Happy Valley Catering will bring all the Pizza Mia! foods you love to your next event. Choose platters of subs, wraps (or even 300 hamburgers!), and they’ll make sure your order is delivered fresh and hot. Looking for a wow factor for your tailgate or sports team? Try their 28” supersized pizza for just $29.99.

Ramada Conference Center

814 238 3001; 1450 S. Atherton St., State College | ramadasc.com

The Ramada’s professional staff make your casual or formal occasion a pleasure for everyone. With over 20,000 square feet of meeting space, they can accommodate groups from 10-350. The hotel features 13 meeting rooms and a delightful atrium area ideally suited for social gatherings. Menus are designed to provide a wide variety of affordable options delivered with impeccable service. Choose from a large assortment of delicious foods and satisfying beverages for any event, large or small. Professional planners will follow-up on every detail to make your casual or formal occasion a pleasure for everyone, and ample (free!) parking is available for groups and tours.

Laura’s Home Cooking

713 Rosslyn Rd., Boalsburg | 814-808-6360 | laurashomecooking.com

Relative newcomer, Laura's Home Cooking in Boalsburg brings her from-scratch creations straight to your event for a meal your guests won't forget. Whether you are planning a casual event or formal fete, Laura's Home Cooking has you covered. Offerings like Philly cheesesteak eggrolls and buffalo chicken macand-cheese headline her tailgate menu, and tasty options like smoked tomato roasted red pepper bisque and mediterranean orzo feature in her soup and salad offerings.

Find more on our website! Find caterers, wineries, breweries and more: happyvalley.com/eat LOCAL FOOD GUIDE

Travis Lesser from Cityscape Farm Supply

Cityscape Farm Supply Makes Urban Gardening Easy The distance between farm and table just got a lot shorter. It all started when Smeal College of Business alum Travis Lesser stood on the roof of his uncle’s brownstone in Philadelphia and brainstormed about ways to maximize rooftop space to grow food. He came back to Happy Valley and teamed up with friend, agricultural guru Woody Wilson, and a business was born. Cityscape Farm Supply LLC builds raised beds for small-scale vegetable farming from local white pine. Their online store caters to what they call patio farming, or "gardening for people who want fresh food, but don’t really want to garden" (please, take my money!). In addition to the handmade beds, they also sell compost tea brewing kits and chemical-free fertilizers. Unfamiliar with compost tea? This, along with other tips and tricks, is outlined on their blog at cityscapefarmsupply.com, making it easy 30

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for both novices and experts to enjoy home-grown vegetables, no matter how little space they have. “Not only are our beds great for small spaces,” Travis says, “but at 28 inches in height, they are perfect for people with knee or back pain that can’t bend down very far. In fact, our first customers at Taproot Kitchen made the purchase because of their wheelchair accessibility.” Researchers say that within the past five years, the number of households who grow their own food has increased from 36 million to 42 million — the biggest jump in a decade. People are turning to gardening as an alternative to traditionally grown vegetables that are often grown with chemical fertilizers, or to offset the cost of buying organically grown produce. And they are finding it easier and easier to do so no matter how big or small their growing space. It’s the perfect time and perfect place for Cityscape to take root. USA Today names State College as the healthiest city in Pennsylvania, with only 10% of adults rating their health as fair or poor, as opposed to the state average of 14%. It also ranks in the top 25 most active cities in the country. It’s no wonder that people who live in Happy Valley would take ownership of the food they eat, especially when Cityscape makes it so easy. Ready to get your hands dirty and enjoy some of your own vegetables this summer no matter how small your roof, backyard or patio? Check it out at cityscapefarmsupply.com, Facebook @cityscapefarmsupply or Instagram @cityscapefarmsupply.

Good Intent Cider

Give Happy Valley: Gifting the Area’s Best Foods and Drinks By Kyra Rogan For anyone who has friends, fellow alumni or family currently living outside of the Centre County area, you’ve probably considered, at one time or another, giving them a gift that truly encapsulates the spirit of State College. Whether you’re shopping in town or at one of the surrounding farms, Happy Valley has you covered.

Share the Best Local Wine and Spirits Tucked away in the sloping hills of the region are several amazing wineries, one of which is Seven Mountains Wine Cellars. Seven Mountains offers a wide variety of wines. Their products range from sweet options like their 100% blackberry table wine to dryer wines like their Ten Point — a Bordeaux blend of Cabernet Franc, Cabernet Sauvignon, Merlot and Petite Syrah.

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Give Happy Valley Continued from page 31 The Happy Valley Winery is located on a farm built in the 19th century; the vineyard spans 9.5 acres of land and houses the plants for 15 varieties of grapes. With a focus on dry red and white wines, Happy Valley Winery strives to provide quality wines to their customers through sustainable practices. In addition to their red and white wine collections, Happy Valley Winery offers 30+ wines, with something for even the pickiest wine enthusiast. The Mount Nittany Winery lies in Linden Hall. In addition to wine purchases, you can also give gift cards that can be used not only for their products, but for tastings and tour of the winery as well. For $7.95 per person, each guest can receive a tour of the vineyard as well as a wine glass stamped with the Mount Nittany logo. Treat your posse (or yourself) to Happy Valley's best cider. At Good Intent Cider, you can enjoy glasses or flights of cider paired with cheese from Clover Creek, cheese curds from Backwood Creamery and salami from Penn State Meat Labs (or bring in your own food – like pizza!). Pick your favorite and take it to go. You can fill a growler with varieties like Adam the Brut (a semi-dry sparkling cider) or North Meets South (aged in bourbon barrels). Buy a growler or bottle by itself, or choose from four different gift baskets. Can't decide? Give a growler gift card!

Way Fruit Farm

Enjoy Locally Grown Goodness Located in Port Matilda, a summer and fall staple of the Happy Valley region is Way Fruit Farm. A family-owned and operated business, the owners work hard to ensure that customers receive products from their local orchard and farm store that are sure to impress. Originally, Way Fruit Farm’s facility was built in 1958; however, after a 2009 remodel, the facility now includes a much larger addition to the property, with a bakery and café. Within the farm store, customers can purchase any of the seasonal fruits grown by Way Fruit Farm. Other products include their “almost famous” apple cider, and their old-fashioned apple butter. They also sell preserves and baking items like brown sugar, flax seed and oats. If you have a bit of a sweet tooth, check out their candy and snacks section.

Treat Them to Dessert

Mount Nittany Winery 32

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Happy Valley has plenty to satisfy a holiday sweet tooth. And as much as the person on your list would love to stop in to their favorite Happy Valley place for their favorite treat, it’s just as easy to bring it right to them. Believe it or not, Berkey Creamery ships its products to all 48 continental states—yes, even ice cream! Go for one of the classics like Peachy Paterno or Keeny Beany Chocolate. Often duplicated but never matched, the original grilled sticky comes from The Diner, located at 126 W. College Ave. Prepackaged, grilled stickies are ready to be given away (or enjoyed all by yourself). It even includes easy instructions to grill them yourself. If you’re in the area, you can pick up a box of grilled stickies just about anywhere – Giant, Wegmans, Weis Markets, even Wal-Mart. If you are out of the area and want to order some to be delivered, that’s entirely possible. Order them online at grilledstickies.com. With countless options, you’re sure to find a great gift at any of these local businesses! Shop local, and give the gift of the authentic feel of Happy Valley.

The Field Burger and Tap

Happy Valley Eats: The Bucket List By Chris Morelli When it comes to picking a favorite restaurant or food in Happy Valley, everyone has an opinion. If you are among those visiting Happy Valley for the first time or someone coming back for an encore visit, we have a list of several places that should be on your Happy Valley “must stop” list. With some help from our readers, we came up with an essential bucket list of foods you need to eat here in Happy Valley. Let’s go! You can’t leave Happy Valley without having a Grilled Sticky. The Grilled Sticky has been the most sought-after treat by Penn Staters since 1929. The sticky sweet glazed pastry is crunchy on the outside and fluffy on the inside. The Grilled Sticky originated at Ye Olde College Diner, which will soon be closing its doors. But don’t fret: You can still get the Grilled Sticky at grocery stores throughout Centre County. For the ultimate treat, try a warm sticky topped with a scoop of vanilla ice cream.

Another great place to stop is Hi-Way Pizza in State College. A 43-year State College tradition, Hi-Way Pizza offers 29 varieties of hand-spun pizzas, pastas, salads and more. They use only the freshest local and imported ingredients. Hi-Way recently returned to the west side of town as well, setting up shop with a second location at 1301 W. College Ave. We recommend Hi-Way’s fantastic white pizza or the stuffed red pizza. At The Deli, the lines may be long, but the food makes it worth the wait. Since 1973, The Deli has served up New York-style deli favorites on an American menu. It offers everything from comfort food to pub favorites. Part of The Deli’s success is the fact that everything — soups, breads, sauces and award-winning desserts are made from scratch. It doesn’t get more blue and white than The Nittany Lion Inn. Some of the finest food in town can be found at the Inn, and you don’t have to be a guest to eat at The Dining Room. The Inn is famous for its brunch (make reservations). If brunch isn’t your thing, stop by Whiskers for a quick bite to eat and a great libation. Another great option is Legends at the Penn Stater Hotel and Conference Center. Legends has a host of creative burgers, including the black bean and roasted corn burger, the seared panko salmon burger and a southwestern-style chicken burger. Are you a meat eater? Well, look no further than Kelly’s Steak and Seafood in Boalsburg. Kelly’s hand-cut steaks are some of the best

(Continued on page 34) LOCAL FOOD GUIDE

Happy Valley Eats Continued from page 33 Happy Valley has to offer. Whether you want a New York Strip, filet mignon or a plain ol’ ribeye, Kelly’s has it. There’s also a wide variety of seafood to choose from. And if you’re looking for a great lunch, Kelly’s has a great selection of burgers and sandwiches. Speaking of burgers, there may be none better in Happy Valley than those at The Field Burger and Tap. Located in Toftrees, this awesome burger joint/bar has it all — mouth-watering burgers, fresh cut fries and even fried pickles. We recommend the Lancaster Burger, a thick patty with local bacon, fried eggs, greens and tomato slices. It’s served with sharp cheddar cheese and horseradish mayo. There’s also the surf and turf burger, which has the best of both worlds — beef and lobster meat. It’s served with white balsamic vinaigrette, roasted tomato jam, greens and truffle butter. Top off your meal with a nightcap — an alcoholinfused milkshake. If you’re looking for tradition, there’s nothing better than The Corner Room in downtown State College. One of Happy Valley’s most popular destinations for breakfast, lunch and dinner, the iconic restaurant has great specials. Check out all-you-can-eat pasta Mondays ($5.99), half-

LOCAL FOOD GUIDE

priced burgers on Thursday (with a side and drink) and an all-you-can-eat breakfast buffet on Sundays ($9.99). Speaking of tradition, there may be no better place for State Baby’s Burgers and Shakes College memories than The Tavern in downtown State College. It’s often the site for special occasions (graduation, birthdays, anniversaries, etc.). There’s something for everyone, including pasta, chicken, steaks and seafood. Of course, The Tavern is best known for its limitless sides. Want a salad, fries and some pasta with your steak? You’ve got it. How about slaw, a salad, mashed potatoes, mixed veggies and bread pudding? Go for it. Heck, try ’em all. We may know one or two people who have done just that! Looking for something fast and easy? Head to Baby’s Burgers and Shakes. Since 1972, Baby’s has served up burgers, fries and shakes for Happy Valley. Quick and reasonably priced, Baby’s features both big (double decker) and small (Whimpy) burgers. Burgers not your thing? There are many other items on the menu including salads, pulled pork and chili.

to feature local bakeries, specialty food vendors and producers of farm based products.

Way Fruit Farm

Farmers Markets Boalsburg Farmers Market boalsburgfarmersmarket.com 814 692 5211; St. John’s United Church of Christ (Church St.) through mid May. Summer outdoor market at the PA Military Museum parking lot. 2-6 p.m., Tuesdays

The Boalsburg Farmers’ Market is a “producers’ only” farmer’s market, where all products sold at the market are locally grown or produced by the vendors that sell them, not by third parties. They offer a wide variety of items including fresh fruits and vegetables, baked goods, entrees, cut flowers, bedding plants, various meats, salsas, jams, handmade soups, cheeses, wool products, salmon, honey, bee products, apple cider, eggs, pasta, goat milk products, dog treats and more.

Friday Downtown State  College Farmers Market statecollegefarmers.com Locust Lane, between College and Beaver Avenues; 11:30 a.m.-5:30 p.m., Fridays, May‑November

Wide range of produce, meats, dairy, flowers, honey, maple syrup, jams, jellies and more.

wayfruitfarm.com 814‑692‑5211; 2355 Halfmoon Valley Rd., Port Matilda 8 a.m.-6:30 p.m., Monday-Friday; 8 a.m.-5 p.m., Saturdays

What started as a wedding gift of 100 apple trees in 1875 has grown into a local landmark. Visit the quaint farm for wonderful local dairy and meats, sauces and of course fruits and vegetables. The fresh cider alone is worth the stop. Make sure to bring home the delicious apple butter.

Restaurants by Location Alexandria Edgewater Inn and Riverside Grill edgewaterinnandriversidegrill.com 814-669-4144 | 7653 Edgewater Acres Rd, Alexandria

Edgewater Inn’s Riverside Grill is a small, full service restaurant and bar featuring New American style food. They offer a casual menu of soups, salads, and sandwiches to quality entrees emcompassing chicken, steak, seafood, and pasta dishes.

Friends and Farmers Co‑op friendsandfarmers.coop 814‑933‑0879; PO Box 491, State College

A member owned food cooperative in State College, Pa., that serves and supports the entire Centre Region.

North Atherton Farmers Market nathertonmarket.com Home Depot parking lot, N. Atherton St., State College 10 a.m.-2 p.m., Saturdays, May-November

The NAFM is a producers only market that requires that vendors sell only what they produce. In addition to the many small farmers, the NAFM is also proud

Taste of the Valley

Altoona Allegro Restaurant allegro-restaurant.com 814-946-5216 ; 3926 Broad Ave, Altoona

This relaxed restaurant exudes old-world charm. They use family recipes to craft authentic Italian fare, with specialties including award-winning veal dishes, succulent steaks, and homemade pastas and desserts. Their extensive menu with over 50 entrees is sure to please everyone at the table.

Bellefonte Home Delivery Pizza Pub homedeliverypizza.net 814‑357‑8399; 1796 Mt. Zion Rd., Bellefonte

Serving up so much more than just pizza. From artisan soups to sloppy fries to specialty pasta, Home D has something for everyone. Check out their Robin Hood Brewing Company, tapping 16 varieties of craft beer. Locations are in Bellefonte and State College.

Pizza Mia! bellefontepizzamia.com 814‑355‑3738; 106 N. Spring St., Bellefonte

Pizza Mia! is known for its crust which is made from spring harvest flour, specially filtered Bellefonte spring water, 100% extra virgin olive oil, Hawaiian gold raw cane sugar and sea salt, and is hand tossed every time. Check out their scrumptious menu of pizzas, breakfast, “dógies,” wraps, freshly baked wings and more.

LOCAL FOOD GUIDE

(or one of their made from scratch bagels, sticky buns or homemade soups) before exploring Amish Country. Fair trade coffee and local art for sale.

Wine and Cafe on the Park thehappyvalleywinery.com/wine-and-cafe-on-the-park 325 W. High St., Bellefonte

Centre Hall

A wine bar and café restaurant in downtown Bellefonte. Enjoy beautifully crafted wines with a full course dinner served from 4-10 p.m. inside their restaurant, or outside on their deck.

Brothers’ Pizza brotherspizzacentrehall.com 814 364 9817; 239 N. Pennsylvania Ave, Centre Hall 814-234-4200; 253 Benner Pike, State College 814-355-4562; 783 S. Eagle Valley Rd., Wingate

Hublersburg Inn HublersburgInn.com 814-383-2616; 449 Hublersburg Rd., Hublersburg

Brothers’ Pizza is central Pennsylvania’s own "taste of Sicily," featuring pizza, subs and Italian dishes like rigatoni with bolognese, and penne with vodka sauce.

Local favorite since 1827! Spirited American cuisine in a unique, historic atmosphere. Seasonal menus, local craft beer, fun cocktails, wine list. Enjoy our garden patio with firepits in the summer and our stone fireplace in the dining room in the winter. Charming Bed & Breakfast for a countryside getaway. Now serving brunch on Sat & Sun!

Sweet Scoops brotherspizzacentrehall.com 814-364-1141; 237 N Pennsylvania Ave, Centre Hall

Located beside Brothers’ Pizza in Centre Hall, Sweet Scoops features homemade gelato, soft serve ice cream, frozen yogurt, sundeas and more!

Belleville Huntingdon

Taste of the Valley facebook.com/TastOfTheValley 717-935-0050; 4417 E Main St, Ste 5, Belleville

Boxers Café Boxers offers quality cuisine for meat lovers and vegetarians alike. Emphasizing fresh and local; from sandwiches to blue cheese delight or broccoli cheesesteak. 10 taps and cooler with nearly 100 craft brewed and imported beers. A great spot to relax after enjoying activities at Rothrock State Forest or Raystown Lake.

Boxers Café

Come enjoy breakfast, lunch and coffee in Big Valley’s best coffee shop. Grab a coffee or espresso

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LOCAL FOOD GUIDE

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Produce in Season Guide Find the source report online at simplesteps.org/eat‑local

Way Café and Bakery wayfruitfarm.com/deli.php 814‑692‑5211; 2355 Halfmoon Valley Rd., Port Matilda

Top’s Diner & Catering topsdiner.net 814-643-4169; 12151 William Penn Hwy, Rt 22, Mill Creek

Located four miles east of Huntingdon, along Rt 22. In business since 1959; we strive to offer locals and travellers alike a great place to eat at an affordable price. Traditional diner menu that also serves some updated creative dishes. Casual diner atmosphere. Now offering catering to the surrounding area.

Woody’s Bar-B-Q Grill and Bar woodys.com 814-641-7429; 7620 Lake Raystown Shopping Center, Huntingdon

You’ve tasted the rest, now experience the best! Baby back ribs, chicken, pulled pork, brisket, salads, and desserts. Daily specials listed on Facebook! Full bar, large screen TVs, FREE Wi-Fi and easy access from Route 22. Penn State Big Ten Network games always on!

Simple country food using fresh, local ingredients. The homemade soup, fresh‑baked bread, their own and local fruits and vegetables and pork and cheese used throughout their menu is what sets them apart. They offer a lunch menu Monday through Friday, with a full breakfast and lunch served on Saturdays. Full menus are available on their website.

different levels, two different styles, tons of personality and fantastic drinks, including their signature “Fishbowl” concocted in its own 43-ounce tank! Twenty-two HD screens display every game every day upstairs, while you’ll find live music and a lounge vibe downstairs. Hungry? Their kitchen serves up authentic Kansas-Citystyle barbecue smoked onsite, including smoked wings you’ll talk about!

Carnegie Inn & Spa carnegieinnandspa.com 814‑234‑2424; 100 Cricklewood Dr., State College

State College American Ale House americanalehouse.net 814‑237‑9701; 821 Cricklewood Dr., State College

The owners and Chef Agustin Aranguiz are devoted to serving excellent food in comfortable surroundings. With a commitment to true hospitality, Chef Gus offers an ever‑changing menu celebrating and inspired by the best of each season. They have a piano bar, the area’s only steam bar, a sommelier and a Sunday brunch featuring a Bloody Mary bar.

Home to the “Best Fine Dining” and “Most Romantic Dining” in State College according to readers of State College Magazine, dining at Carnegie Inn & Spa is as spectacular as it is relaxing. While their award‑winning staff prepares your meal, you can relax in the library and enjoy hors d’oeuvres while savoring a cocktail or glass of wine.

Champs Sports Grill champssportsgrill.net 814‑238‑7788; 1611 N. Atherton St., State College champsdowntown.com 814‑238‑1110; 139 S. Allen St., State College

Port Matilda

Barrel 21

Port Matilda Hotel & Tavern

Barrel 21 offers a tapas-style menu featuring fusion cuisine celebrating our local resources, with menu inspirations from new culture and cuisine brought to Central Pennsylvania from around the world.

It’s the place to catch any big game on TV, as Champs subscribes to a large array of TV sports packages to broadcast any game you’re looking for. The menu boasts some culinary gems among standard bar food, like house‑made raviolis, Carpaccio and fresh soups. There are 45 varieties of beer on tap. Both locations have a huge variety of beers on tap.

bar bleu

The Deli Restaurant

814‑692‑4097; 201 W. Plank Rd., Port Matilda

Enjoy Centre County’s Best Tavern Fare at the Port Matilda Hotel and Tavern. In addition to being only 15 minutes from Penn State, there are six hotel rooms available – perfect for a Penn State football weekend, or your annual hunting or fishing trip!

barrel21distillery.com 814‑308‑9522; 2255 N. Atherton St., State College

bar‑bleu.com 814‑237‑0374; 112 S. Garner St., State College

Socializing and sports await at bar bleu. Two

TheDeliRestaurant.com 814‑237‑5710; 113 Heister St., State College

An American kitchen since 1973, they serve up everything from New York‑style deli sandwiches to comfort food and pub favorites. Everything is always homemade from scratch: soups, breads, sauces and award‑winning desserts. Their food festival feature menus are a must-experience; check their website for their current feature festival menu.

The Dining Room (at The Nittany Lion Inn) nittanylioninn.psu.edu/welcome-the-dining-room 814‑865‑8590; 200 W. Park Ave. State College

The Dining Room at the Nittany Lion Inn has been a Penn State tradition since 1931. The popular Sunday brunch features waffles, omelets and carved meats, and is a favorite for football weekends and holiday meals, like Christmas, Easter and Mother’s Day. Reservations are recommended.

The Field Burger & Tap toftrees.com/restaurant 814‑234‑8000; 1 Country Club Lane, State College

Woody’s Bar-B-Q Grill and Bar

The Field embraces its farm‑to‑table mentality using the freshest ingredients available including local breads; a variety of regional Amish cheeses; and a private blend of sirloin, chuck, brisket and short rib to create hand‑formed burgers. The Field offers an extensive selection of craft beers from State College and Central Pennsylvania. Their LOCAL FOOD GUIDE

milkshakes are hand‑spun using the legendary ice cream from Penn State’s Berkey Creamery.

The Gardens Restaurant  (at the Penn Stater) thepennstaterhotel.psu.edu/all-day-site-dining-thegardens 814‑863‑5090; 215 Innovation Blvd., State College

The Penn Stater’s restaurant offers sophisticated dining, and classic cuisine with an American flair. This restaurant also offers guests a sumptuous Sunday brunch and the expansive America’s Bounty Buffets on both Friday and Saturday evenings. Reservations are recommended.

Gigi’s Southern Table Gigisdining.com 814‑861‑3463; 2080 Cato Ave., State College

Locally-sourced Southern fare meets modern elegance in the beautifully renovated Gigi’s. Seasonal chef‑prepared menu, plus small plates and extensive drink options. Patio seating is available when weather permits. Friday and Saturday nights are Martini Nights and feature a Raw Bar beginning at 5 p.m.

Happy Valley Brewing Company happyvalleybeer.com 814‑234 4406; 137 Elmwood St., State College

Visit their brewery and restaurant in a 200‑year‑old barn and enjoy craft beers, food from their wood fired grill and a great cellar music scene.

Harrison’s Wine Grill harrisonsmenu.com 814‑237‑4422; 1221 E. College Ave., State College

A modern, chef-centric restaurant, located inside the Hilton Garden Inn, Harrison’s is a favorite for local foodies. Local chef/owner Harrison Schailey sources locally and seasonally for this globallyinspired menu, as much as possible from over 25 local farms and purveyors including popular Otto’s microbrews. Service is outstanding and the atmosphere is casual and friendly. Open for lunch and dinner seven days a week.

Located in a new location on West College, enjoy a new venue for this perennial State College favorite. Choose from more than 29 varieties of hand‑spun pizzas with an endless combination of toppings. They’ve got a pizza for everyone! Their vodka “flaky” crust pizza is simply a must-have! Hi‑Way uses only the freshest local and imported ingredients available to make their unique pizzas, pastas and desserts. Hi‑Way delivers, and you can even order on your smart phone!

Kimchi Korean Restaurant

Hog Father’s Old Fashioned BBQ

thepennstaterhotel.psu.edu/legends-restaurant-thepenn-staters-signature-sports-bar 814‑863‑5080; 215 Innovation Blvd., State College

hogfathersbbq.com 814-231-1227; 1669 N Atherton St, State College

Hog Father’s is passionate about BBQ! They’ve won several awards, including best ribs, best pulled pork and THE #1 mac and cheese far and wide!

Home Delivery Pizza Pub homedeliverypizza.net 814‑237‑7777; 1820 S. Atherton St., State College

More than just pizza – it’s a full-service bar & restaurant, 154 menu items varied enough for all tastes, locally owned and operated. Homemade, Hometown, Home D!

Inferno Brick Oven & Bar InfernoBrickOvenBar.com 814‑237‑5718; 340 E. College Ave., State College

With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. Lunch and dinner boasts a contemporary Neapolitan brick‑oven experience featuring a focused menu of artisan pizzas and other modern Italian plates. Night transitions the space to a boutique ultra lounge featuring the area’s most talented DJs, a lit dance floor and a full‑service bar offering premium pours and bottle service for you and your friends.

kimchistatecollege.com 814‑237‑2096; 1100 N. Atherton St., State College

Kimchi offers traditional and contemporary Korean cuisine, including Korean BBQ, rice dishes, seafood, noodles, soups, stews and vegetarian dishes, All meals are served with six side dishes and hot tea. They also offer a weekday lunch special for $6.99 (11 a.m.‑2:30 p.m.).

Legends (at the Penn Stater)

This casual pub offers classic dishes for lunch and dinner in a warm atmosphere. Have a beer with friends and catch the game or enjoy a delicious meal with the whole family. Huge sandwiches, salads and appetizers are featured.

Liberty Craft House dantesinc.com/locations/liberty-craft-house 814-954‑4923; 346 E College Ave, State College

Liberty Craft House combines prohibition-era accoutrement with innovation to create a one-of-akind experience. Their 47-tap draft system has been intricately designed to pour ale, lager, wine, soda, coffee and cocktails correctly. The same attention to detail and sourcing shows up in their food.

Otto’s Pub & Brewery ottospubandbrewery.com 814‑867‑6886; 2235 N. Atherton St., State College

Since 2002, Otto’s is THE place for award winning craft beer and fresh food. Their American cuisine is made with local ingredients, and the beer is brewed onsite. They get their beef from a local farm, whose cows get to enjoy spent grain from the brewing process! Many menu items, such as wings and fondue, feature beer as a centerpiece ingredient. They also offer a wide variety of distilled

Hi‑Way Pizza Pub North HiwayPizza.com 814‑237‑0375; 1688 N. Atherton St., State College

A State College tradition for more than 50 years, Hi‑Way offers over 29 varieties of hand‑spun pizzas with an endless combination of toppings. They’ve got a pizza for everyone! Their vodka “flaky” crust pizza is simply a must-have! Hi‑Way uses only the freshest local and imported ingredients available to make their unique pizzas, pastas and desserts. Hi‑Way delivers, and you can even order on your smart phone!

Hi‑Way Pizza Pub West HiwayPizza.com 814-954-5240; 1301 West College Avenue 38

LOCAL FOOD GUIDE

Harrison’s Wine Grill

Tarragon Restaurant at The Atherton Hotel athertonhotel.net/eat-drink/tarragon-restaurant.htm 814 231 2100; 125 S. Atherton St., State College

Perkins

Tarragon offers breakfast, dinner and room service menus. Well known for its creative options, relaxing and lovely atmosphere and meals that are as delicious as they are beautiful, Tarragon is a great choice for any meal. While Tarragon boasts an elegant atmosphere, guests are encouraged to dress casually and comfortably.

perkinsrestaurants.com 814-237-0307; 525 Benner Pike, State College

Qdoba

spirits and popular red and white wines. Family friendly, locally owned, and dedicated to customer satisfaction are some of the reasons Otto’s is an eating and drinking destination of choice!

Family restaurant serving breakfast, lunch and dinner. Features in-house bakery and children's/ senior menu.

P.J. Harrigan’s pjharrigans.com 814 235 3009; 1450 S. Atherton St., State College

The award winning Ramada Conference Center’s on-site restaurant is packed with authentic memorabilia from the sports and entertainment worlds. Enjoy the best happy hour in town weekdays 4-7 p.m. and Sundays 6-8 p.m., featuring $5 appetizers plus drink discounts up to 50% off! Or stop in for an express lunch with P.J.’s soup & salad buffet, available 11 a.m.-2 p.m. daily, always fresh with two hot soups, a hot entree, fresh bread and a variety of salads for $7.49!

Pizza Mia! Wearepizzamia.com 814‑234‑1606; 114 Hetzel St., State College

Pizza Mia! now has a location in downtown State College. They are known for its crust, which is made from spring harvest flour, specially filtered spring water, 100% extra virgin olive oil, Hawaiian gold raw cane sugar, sea salt, and is hand tossed every time. Check out their brand new scrumptious menu of pizzas, breakfast, “dogies,” wraps, freshly baked wings and more.

Qdoba.com 814-861-4670; 1908 N Atherton St.; 814-861-3288; 208 W College Ave., State College

Enjoy a full menu of classic Mexican entrées, including burritos (and burrito bowls!), quesadillas, nachos and signature flavors such as Knockout Tacos, Loaded Tortilla Soup and the craveable, creamy 3-Cheese Queso.

Webster’s Bookstore Café webstersbookstorecafé.com 814 272 1410; 133 E. Beaver Ave., State College

Webster’s new site is twice the size of the past Allen Street location. Now Webster’s boasts an extensive and primarily local and organic menu; a used bookstore with over 10,000 titles; Stax of Trax Record Shop; and community events such as open mics, book readings and yoga.

Whiskers (at The Nittany Lion Inn) nittanylioninn.psu.edu/welcome-whiskers-casualdining-psu

814‑865‑8580; 200 W. Park Ave. State College The casual lounge at the Nittany Lion Inn offers soups, salads, sandwiches and a full bar. Whiskers is open daily for lunch, dinner and late night dining, and has seasonal outdoor seating on the garden patio. Their menu includes items made from local and seasonal ingredients for the freshest taste, and now a wide variety of vegan and vegetarian options.

Quaker Steak & Lube thelube.com 814‑237‑5823; 501 Benner Pike, State College PA

With nearly 30 flat screen TVs and its famous wings, Quaker Steak and Lube is the perfect place to gather with friends and watch a sporting event.

Catering/Group Events

Rumors Lounge at The Atherton Hotel

athertonhotel.net 814 231 2100; 125 S. Atherton St., State College

athertonhotel.net/eat-drink/rumors-lounge.htm 814 231 2100; 125 S. Atherton St., State College

Rumors Lounge offers appetizers, homemade soups, salads and sandwiches in addition to a full dinner menu. With a variety of specialty cocktails and drinks, Rumors is a favorite spot to enhance formal business meetings at the end of the day or the ideal location to begin a perfect evening or conversation.

The Atherton Hotel/ Tarragon Restaurant/ Rumors Lounge The Atherton Hotel is a full service, European classic-style wedding facility featuring beautiful, elegant choices for the selective bride and groom and for every budget. In addition to regular services, Tarragon offers special limited menus during Penn State’s graduations, special events and holidays.

Dante’s Restaurants, Inc.

For much more on where to eat in Happy Valley, scan this QR code:

dantesinc.com 814‑234‑1344; 138 Moses Thompson Ln., State College

From simple deli trays to dining for hundreds, Dante’s can help take the hassle out of your event. For over 50 years, all of their food, including

breads, desserts, sauces, dressings and desserts, is made in‑house 100% from scratch. You can even book space in any of their seven restaurants and nightclubs for events. Email catering@dantesinc. com for more information.

Edgewater Inn and Riverside Grill edgewaterinnandriversidegrill.com 814-669-4144 | 7653 Edgewater Acres Rd, Alexandria

Make your event as unique as you are. Edgewater Inn can provide complete catering services for your event. Many menu and bar packages are available, as are fully customized meals. Work with their catering professionals to plan your meal down to the last detail.

Gigi’s Southern Table gigisdining.com 814‑861‑3463; 2080 Cato Ave., State College

Locally-sourced Southern fare meets modern elegance in the beautifully renovated Gigi’s Southern Table. Let Gigi’s host your next party or luncheon. Visit gigisdining.com to view their large group menus and Tailgate Party Packs, and call for reservations or more information.

Happy Valley Catering by Pizza Mia! bellefontepizzamia.com 814‑355‑3738; 106 N. Spring St., Bellefonte

Happy Valley Catering by Pizza Mia! offers all of the same deliciousness you’re used to enjoying, plus any a la carte catering menu you can dream up, including fresh‑baked salmon, roast beef, or one of their uniquely designed dessert items.

Harrison’s Catering harrisonsmenu.com 814‑237‑4422; 1221 E. College Ave., State College

Harrison’s has been named Best State College Caterer by State College Magazine readers since 2004! They create exciting, award-winning cuisine in the well appointed kitchen at their restaurant located within the State College Hilton Garden Inn. Chef Harrison takes pride in assuring every client that their specially planned menu is expertly prepared, cooked, presented and served with the utmost care.

Lodge at Tussey Mountain tusseymountain.com 814‑466‑7976; 341 Bear Meadows Rd., Boalsburg

A beautiful facility year‑round, the Lodge at Tussey Mountain will host your wedding, staff retreat, picnic or other special events! They have a fully equipped kitchen, bar and courteous staff who will accommodate you in every way.

Penn State Hospitality pennstatehotels.com 800‑233‑7505; Nittany Lion Inn & Penn Stater, University Park

Penn State University offers two full-service hotels, each with its own atmosphere and up‑to‑date amenities. Both feature gracious accommodations, exceptional service, a choice of dining experiences LOCAL FOOD GUIDE

and state‑of‑the‑art facilities for conferences, banquets and special events.

Ramada Conference Center ramadasc.com 814 238 3001; 1450 S. Atherton St., State College

The Ramada’s professional staff make your casual or formal occasion a pleasure for everyone. With over 20,000 square feet of meeting space, they can accommodate small groups of 10 or large group functions up to 350 persons with complimentary on site parking. The Ramada’s banquet and conference menus have been designed to provide a wide variety of affordable options, always delivered with impeccable service, award-winning food and beverage and superior customer satisfaction.

Breakfast & Brunch Atherton Hotel/ Tarragon Restaurant athertonhotel.net 814 231 2100; 125 S. Atherton St., State College

Good Intent Cider

Enjoy a lovely breakfast in an elegant setting at Tarragon Restaurant at The Atherton Hotel. Tarragon’s breakfast menu offers a variety of classic and specialty breakfast choices cooked to order daily.

signature breakfast buffet is available on Saturdays and Sundays.

your favorite brew in their extensive selection that ranges from local microbrews to national brands.

The Gardens Restaurant (at the Penn Stater)

Happy Valley Brewing Company

Barrel 21

thepennstaterhotel.psu.edu 814‑863‑5090; 215 Innovation Blvd., State College

happyvalleybeer.com 814‑234 4406; 137 Elmwood St., State College

The Penn Stater’s restaurant offers sophisticated dining and classic cuisine with an American flair. This restaurant also offers guests a sumptuous Sunday brunch and the expansive America’s Bounty Buffets on both Friday and Saturday evenings. Reservations are recommended.

Visit their brewery and restaurant in a 200‑year‑old barn and enjoy craft beers, food from their wood fired grill and a great cellar music scene.

barrel21distillery.com 814‑308‑9522; 2255 N. Atherton Street, State College

This new restaurant’s tapas-style menu is just as flavorful for brunches. From assorted breakfast pastries to a hot food buffet, the possibilities for a late‑morning meal are endless.

Carnegie Inn & Spa carnegieinnandspa.com 814‑234‑2424; 100 Cricklewood Dr., State College

An elegant setting for a delicious breakfast, served daily.

The Dining Room (at The Nittany Lion Inn)

Breweries, Distilleries and Distributers

nittanylioninn.psu.edu 814‑865‑8590; 200 W. Park Ave. State College

Beer Belly’s

The Field Burger & Tap toftrees.com/the-field 814-234-8000; 1 Country Club Lane, State College

The Field Restaurant has something to satisfy you any time of the day. Their brunch is a favorite of resort guests and locals alike, with the house-made Bloody Marys receiving rave reviews. The Field’s 40

LOCAL FOOD GUIDE

beerbellysbeverage.com 814-237-2739; 258 W. Hamilton Ave., State College

Beer Belly’s is State College’s downtown beverage destination with plenty of parking, more convenient hours, and the widest selection of beer, hard cider, and malt beverages.

Brewsky’s Bottle Shops brewskys.us 814-238-8454; 240 S. Pugh St., State College 814-272-1074; 222 W. Beaver Ave., State College 814-238-0015; 2070 Cato Ave., State College 814-861-1236; 1663 S. Atherton St., State College

Brewsky’s is your hometown bottle shop with four great locations in State College. You are sure to find

Otto’s Pub & Brewery ottospubandbrewery.com 814‑867‑6886; 2235 N. Atherton St., State College

Since 2002, Otto’s is THE place for award-winning craft beer and fresh food. Their American cuisine is made with local ingredients, and the beer is brewed onsite. They get their beef from a local farm, whose cows enjoy spent grain from the brewing process! Many menu items, such as wings and fondue, feature beer as a centerpiece ingredient. They also offer a wide variety of distilled spirits and popular red and white wines. Family-friendly, locally owned and dedicated to customer satisfaction are some of the reasons Otto’s is an eating and drinking destination of choice!

Robin Hood Brewing Co. robinhoodbrewingco.com 814‑237‑7777; 1820 S. Atherton St., State College

Robin Hood Brewing Co. offers customers nearly 20 hand‑made brews for your enjoyment. Whether you prefer a domestic beer, the international classics or something new and exciting, there’s a Robin Hood Brewing Co. beer for you.

The Saloon HomeOfTheMonkeyBoy.com 814‑ 234‑ 1344; 101 Heister St., State College

Live Music, Monkey Boys, and more.... just a damn good bar. Home of the famed Monkey Boy®, a nationally recognized signature drink served in a 48oz pitcher, The Saloon is a full-service bar with over 75 spirits, 16 beers on tap and close to 100 in the bottle American craft, import and domestic beers. The perfect mix of bar meets rock and roll show with the area’s best live music 7 nights a week! You can find great gifts like t-shirts, mugs and more that don the name of the Monkey Boy.

Z Bar at The Deli Restaurant TheDeliRestaurant.com 814-237-5710; 113 Hiester St., State College

Celebrating American craft beer with 57 drafts, a cask-conditioned real ale hand-pump beer engine, and a 150+ bottle list that would make your buddy jealous. True, American is their thing, but they have brews from all over the globe. Winos... don't fret. Z Bar rotates a stock of 30+ respected selections by the bottle/glass. Want a shot with your beer? Their back bar rocks a crazy collection... you'll see.

Wineries and Cideries

Mount Nittany Vineyard & Winery

Happy Valley Vineyard & Winery

A Penn State tradition for over 20 years, Mount Nittany Vineyard & Winery is just six miles east of State College. Visit this beautiful mountainside location above the historic village of Linden Hall and enjoy a free tasting of their award‑winning wines. Popular favorites are Nittany Mountain White, Tailgate Red and Lion Country Blush. Tours by appointment. Full event calendar ‑ check website for details. Great option for a leisurely afternoon outing.

thehappyvalleywinery.com 814‑308‑8756; 576 S. Foxpointe Dr. State College

Happy Valley Vineyard & Winery strives to provide quality wines by beginning with sustainable agricultural practices in the vineyard and energy‑efficient products. They grow premium grapes that produce wines with distinctive varietal character. Although they focus on dry whites and dry reds, their list of 20 wines has something that will please every palate.

Good Intent Cider goodintentcider.com 717 778 8171; 167 S. Potter St., Bellefonte

Family owned and operated, the folks at Good Intent Cider work hard to deliver the best possible product that Pennsylvania’s apple country has to offer. With very little sweetness and zero water added to the mix, Good Intent Cider puts the focus squarely on the apples themselves. Open Thursdays 3-9 p.m., Friday 3-10 p.m., Saturday 12-10 p.m., and Sunday 12-6 p.m. Good Intent produces over a dozen varieties of refreshing cider for sale by the glass, growler and bottle. If you can’t make it out to the Cidery, the goods can be found on tap at Zeno’s Pub and Elk Creek.

mtnittanywinery.com 814‑466‑6373; 300 Houser Rd., Centre Hall

Seven Mountains Wine Cellar sevenmountainswinecellars.com 814‑808‑6635; 101 W. Main Street, Boalsburg

Passion. Perfection. Persistence. These three traits drive Seven Mountains Wine Cellar to create exciting, new and different wines that will invigorate your senses and even change the way you look at wine.

Find more caterers, wineries, coffee shops at HappyValley.com/eat!

LOCAL FOOD GUIDE

The Gardens at The Penn Stater

Legendary Buffet and an Exclusive IPA: It's Spring at The Penn Stater! The Penn Stater, located in Innovation Park, offers top-notch amenities and beautifully appointed rooms. Their two in-hotel restaurants are perfect destinations for both lunch and dinner. Whether you’re in the mood for fine dining or a casual, sports bar atmosphere, you’ll find the perfect setting for breakfast, lunch, and dinner. Visit The Gardens for breakfast, brunch, lunch, and dinner—it’s just right for special occasions or a relaxing night out. Legends is the place to be for the full Penn State experience, complete with a full bar, and great lunch and dinner menus. Find out what’s in store this spring!

Pub Food and Craft Beers at Legends Legends at The Penn Stater is a Penn State-themed pub. With none of the hassle of downtown parking and navigation, it’s a perfect place for business lunches or a night watching the game. Surround yourself with Penn State memorabilia as you enjoy the Penn Stater Burger — a half pound of ground sirloin topped with cheddar, bacon and sautéed onions. Early lunch menu available from 11-11:30 a.m., and full menu from 11:30 a.m.-11:00 p.m. Call 814-863-5080 for more information. 42

LOCAL FOOD GUIDE

America’s Bounty Buffet Enjoy this buffet on Fridays and Saturdays with entrees like sesameseared tuna, grilled mahi mahi, blue cheese potato flatbread and more. Their Garde Manger includes salads, pâtés, international cheeses, fruits, artisan breads and shrimp. And their dessert offerings include fresh baked desserts and famous PSU Creamery ice cream! It’s the perfect end to a weekend stay in Happy Valley, and a perfect event in itself to celebrate the weekend!

Sunday Morning Buffet Their brunch buffet is award-winning, and after one visit, you’ll know why. Enjoy your complimentary mimosa or champagne with breakfast dishes like apple pancakes with white chocolate and cinnamon sauce and lunch entrees like Cajun spiced leg of lamb with cornbread stuffing, alongside their weekly featured items — omelet station, Belgium waffles, salad bar, dessert table and much more. Reservations are recommended! 814-863-5090.

Legendary IPA After adding a variety of PA beers to their list, The Penn Stater is now partnering with Mad-K Brewery to offer an exclusive, signature IPA. Howard-based Mad-K and The Penn Stater spent months creating, tasting and judging before coming up with Legendary IPA, an enjoyable, easy-drinking IPA in the New England style. It uses a combination of Warrior, Citra, Galaxy, and Amarillo hops during and after the boil, and dry hopping during fermentation. The end result? A truly palate-pleasing craft beer that’s been given the thumbs-up by many patrons, as well as attendees of the Brewers Conference held recently at The Penn Stater. Try it with one of their famous burgers for a memorable meal.

LOCAL FOOD GUIDE