7 3 14 centre county gazette culinary

July 14-20

Your 2014 O� cial Guide to ...

HappyCulinaryWeek.comHappyCulinaryWeek.com

GAZETTETHE CENTRE COUNTY

Special Advertising Issue for:

Page 2 July 3, 2014Central PA Convention & Visitors Bureau Culinary Week

104 W. Beaver Ave., Downtown State College814.237.8052 • kitchenkaboodlepa.com

GREAT TOOLS FOR GREAT CHEFS!

Culinary Week Kick Off!

Monday, July 142:00 pm - 4:00 pm Book Signing at Kitchen Kaboodle5:30pm - 6:30pm A Conversation with White House Chef John Moeller and book signing at Penn State Centre Stage on Allen St. Proceeds benefit PSU Centre Stage

with Chef John Moeller, author of Dining at the White House

Join us for these special events

Celebrating 200 Years

10” Open Stir Fry Pan

Culinary Week Special$9999

The MonoMaximum torque & durability


Thursday, July 17 5:30 - 6:30 pmat PSU Centre Stage on Allen Street BBQ with Chef Michael Garaghty/Wüsthof and David Letterman/Bonfatto’s Proceeds benefit the Food Bank

Friday, July 18 1:00 pm - 4:00 pm at Kitchen Kaboodle Let’s Make Salads Demonstration with cooking tools for your vegetables

Wüsthof Classic 9” Double Serrated Bread Knife


2014 Housewares Design Award Winner

Tuesday, July 151:00 pm - 4:00 pm at Kitchen Kaboodle Bamix/Victorinox Demonstration and Tasting

Wednesday, July 161:00 pm - 4:00 pm at Kitchen Kaboodle NordicWare Demonstration and Tasting

Thursday, July 171:00 pm - 4:00 pm at Kitchen Kaboodle Meet Wüsthof Cutlery Executive Chef Michael Garaghty for Cutlery Demonstration and Bonfatto’s Wing Sauces & Marinades

Door Prizes & Giveaways! Visit our website for more event details.

July 3, 2014 Page 3 Central PA Convention & Visitors Bureau Culinary Week

Featuring Hog’s Galore pork loin, Fasta & Ravioli Co.’s

fresh pasta, Otto’s Ales, and selections from Mount Nittany Vineyard and Winery, by the glass or by

the bottle. Visit our website for drink features and entertainment ... and like us on Facebook!

220 E COllEGE AVE, StAtE COllEGE I RESERVAtiONS ~ (814) 238-6116 I tHEtAVERN.COM

LunchMon-Sat 11:30-3

DInnERSun-Tue5-9Wed-Sat5-10

Reservations encouraged for Culinary Week, but not required.

Join us for Culinary Week, when we will be offering specially selected dishes, using local meats and produce.

A contemporary classic in the heart of downtown

Dining at

The tavern...

a long-standing

tradition in State

College and Penn

State since 1948.


Allen Street Grill100 West College Ave., State Collegeallenstreetgrill.comPage 8

Carnegie Inn & Spa100 Cricklewood Drive, State Collegecarnegieinnandspa.comPage 9

The Corner Room100 West College Ave., State Collegehotelstatecollege.com/cornerroomPage 10

The Deli113 Hiester St., State Collegethedelirestaurant.comPages 12 & 13

The Dining Room at the Inn200 West Park Ave., State Collegenittanylioninn.psu.eduPages 14 & 15

Down Under Steak HouseOne Country Club Lane, State Collegetoftrees.comPage 16

Faccia Luna1229 South Atherton St., State Collegefaccialuna.comPages 18

The Gamble Mill Restaurant & Microbrewery160 Dunlap St., Bellefontegamblemill.comPage 20

Gigi’s Southern Table2080 Cato Ave., State College gigisdining.comPage 22 & 23

Harrison’s Wine Grill & Catering1221 East College Ave., State College harrisonsmenu.comPage 24 & 25

Hi Way Pizza1688 North Atherton St., State Collegehiwaypizza.comPages 26 & 27

Home Delivery Pizzeria1820 South Atherton St., State Collegehomedpizzeria.comPage 28 & 29

Mario’s Italian Restaurant 1272 North Atherton St., State Collegemarios.comPages 30 & 31

Rotelli250 East Calder Ave., State Collegerotellisstatecollege.comPage 32 & 33

Spats Café & Speakeasy142 East College Ave., State Collegespatscafe.comPage 34 & 35

The Tavern Restaurant220 East College Ave., State Collegethetavern.comPage 36 & 37

Zola New World Bistro324 West College Ave., State Collegezolabistro.comPage 38

PARTICIPATING RESTAURANTS

403 S. Allen St., State College, PA 16801Phone: (814) 238-5051

Fax: (814) 238-3415www.CentreCountyGazette.com


PUBLISHERRob Schmidt

MANAGING EDITOR Chris Morelli

STAFF WRITERBrittany Svoboda

SALES MANAGERDon Bedell

ADVERTISING CONSULTANTSAmy AnsariVicki Gillette

BUSINESS MANAGERAimee Aiello

AD COORDINATORBikem Oskin

ADMINISTRATIVE ASSISTANTKatie Rimmey

COPY EDITORAndrea Ebeling

GRAPHIC DESIGNBeth Wood

The Gazette is a weekly newspaper serving Centre County and is published by Indiana Printing and Publishing Company. Reproduction of any portion of any issue is not permitted without written permission. The publisher reserves the right to edit or reject any advertisement for any reason.

One Country Club Ln. State College(814) 234-8000 • www.toftrees.com

Hearty appetizers, grilled steaks, chops, chicken, pasta and seafood, fresh sandwiches and salads.

Casual Steakhouse. Outdoor Dining.


Culinary Week to celebrate local foodThe art of cooking, local foods and chefs

will be celebrated during the Second an-nual Happy Valley Culinary Week from July 14-20.

Throughout Centre County, diners will have the op-portunity to eat at par-ticipating restaurants and choose from a discounted three-course fi xed-price menu, which includes an appetizer, entrée and dessert.

In addition to promoting local food and restaurants, there will also be chef dem-onstrations and book signings during the weeklong event.

One of this year’s featured events will be a book signing and conversa-tion with Chef John Moeller, author of “Dining at the White House — from the President’s table to Yours.”

In his memoir, Moeller details his time abroad as a cook at various bis-tros and restaurants in France. He then goes into his return to the United States and how he became a chef in the White House. Moeller is a Lancaster, Pa., native.

From 1992 to 2005, Moeller served three First Families where he was able to use his experiences from France coupled with his love of using fresh, healthy and local ingredients.

On Monday, July 14, Moeller will sign copies of his book from 2 to 4 p.m. at Kitchen Kaboodle, 104 W. Bea-

ver Ave. in State College. From there, Moeller will be available for conversation and book signing from 5:30 to 6:30 p.m. at the Penn State Down-

town Theatre, 146 S. Allen St. in State College.Moeller’s book will be available for pur-

chase at Kitchen Kaboodle for $35.Katie Dawes, owner of Kitchen Kaboodle

and a committee member for Culinary Week, said it’s “really exciting” to be able

to bring Moeller to the area during Cu-linary Week.

His culinary background coupled with being from Lancaster makes it “a perfect match” Dawes said.

Chef Moeller’s book combines his cheffi ng with his journey of cooking, Dawes explained. The material is in-spirational for someone interested

in politics or the White House as well as cooks.

Another featured event during Culinary Week will be a demon-stration of knife skills by Execu-tive Chef Michael Garaghty of Wüsthof Cutlery, which is cel-

ebrating its 200th anniversary this year.

Garaghty’s demonstration will take place from 1 to 4 p.m. at Kitchen Kaboo-dle, followed by a demonstration with lo-cal sauce creator and restaurateur David Letterman of Bonfatto’s from 5:30 to 6:30 p.m. at the Penn State Downtown Theatre.

“It’ll be interesting for folks who want to learn some skills and tips,” Dawes said.

For more information and a complete list of events during Happy Valley Culi-nary Week, visit www.happyculinaryweek.com.

SPECIAL THANKS TO OUR SPONSORS


The art of cooking, local foods and chefs will be celebrated during the Second an-nual Happy Valley Culinary Week from July

Throughout Centre County,

an appetizer, entrée and

In addition to promoting local food and restaurants, there will also be chef dem-onstrations and book signings during the weeklong event.

One of this year’s featured events will be a book signing and conversa-tion with Chef John Moeller, author of “Dining at the White House — from the President’s table to Yours.”

In his memoir, Moeller details his time abroad as a cook at various bis-tros and restaurants in France. He then goes into his return to the United States and how he became a chef in the White House. Moeller is a Lancaster, Pa.,

From 1992 to 2005, Moeller served three First Families where he was able to use his experiences from France coupled with his love of using fresh, healthy and

On Monday, July 14, Moeller will sign copies of his book from 2 to 4 p.m. at Kitchen Kaboodle, 104 W. Bea-

ver Ave. in State College. From there, Moeller will be available for conversation and book signing from 5:30 to 6:30 p.m. at the Penn State Down-

town Theatre, 146 S. Allen St. in State College.Moeller’s book will be available for pur-

chase at Kitchen Kaboodle for $35.Katie Dawes, owner of Kitchen Kaboodle

and a committee member for Culinary Week, said it’s “really exciting” to be able

to bring Moeller to the area during Cu-linary Week.

with being from Lancaster makes it “a perfect match” Dawes said.

cheffi ng with his journey of cooking,

year. Garaghty’s demonstration will take

place from 1 to 4 p.m. at Kitchen Kaboo-dle, followed by a demonstration with lo-cal sauce creator and restaurateur David Letterman of Bonfatto’s from 5:30 to 6:30 p.m. at the Penn State Downtown Theatre.

“It’ll be interesting for folks who want to learn some skills and tips,” Dawes said.

For more information and a complete list of events during Happy Valley Culi-nary Week, visit www.happyculinaryweek.com.


MONDAY, JULY 14Featured Non-Profi t: Penn State Downtown TheatreNoon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Refl ections.2-4 p.m.: Book Signing by Chef Moeller, “Dining at the White House-from the President’s Table to Yours” at Kitchen Kaboodle5-5:30 p.m.: Social featuring Seven Mountain Wine Cellar at Penn State Downtown Theatre5:30-6:30 p.m.: “A Conversation with White House Chef John Moeller” at Penn State Downtown Theatre

TUESDAY, JULY 15Featured Non-Profi t: Coaches vs. CancerNoon-1 p.m.: Chef demo-Spats at Penn State Downtown TheatreNoon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Refl ections.1-4 p.m.: Victorinox/Bamix demo and tasting at Kitchen Kaboodle5-5:30 p.m.: Social featuring Capitol Wine & Spirit at Penn State Downtown Theatre.5:30-6:30 p.m.: Chef demo-Zola’s

WEDNESDAY, JULY 16Featured Non-Profi t: Friends and FarmersNoon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Refl ections.South Hills Event: All day demos and vendors with live music

THURSDAY, JULY 17Featured Non-Profi t: Food BankNoon-1 p.m.: Chef Demo-Dante’s at Penn State Downtown TheatreNoon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Refl ections.1-4 p.m.: Wusthof Cutlery demo at Kitchen Kaboodle5-5:30 p.m.: Social with breweries Elk Creek, Gamble Mill and Robin Hood/HomeD at Penn State Downtown Theatre5:30-6:30 p.m.: Wusthof Chef Garaghty and Bonfatto’s David Letterman BBQ dinner at Penn State Downtown Theatre

FRIDAY, JULY 18Featured Non-Profi t: PASANoon-1 p.m.: Chef demo-Good Seed Baking Co. at Penn State Downtown TheatreNoon-6 p.m.: Olive oil and balsamic tasting served with specialty Italian foods at Refl ections.1-4 p.m.: TBA most likely at Kitchen Kaboodle5-5:30 p.m.: Social featuring Mt. Nittany Winery5:30-6:30 p.m.: Chef Demo-Nittany Lion Inn

Advert i se your restaurant ,

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Advert i se your restaurant ,menus , tast ings and events in the Gazette !

[email protected](814) 238-5051

Events Schedule

LocaL, SeaSonaL, GLobaLLy-InSpIred

HarrisonsMenu.com • 1221 E. College Avenue • 814.237.4422

Sample cuisine by Chef Harrison

Culinary Week July 14–20


Culinary Week | South Hills VenueSchedule of Events: Wednesday, July 16 from Noon to 6 p.m.

Corporate Food Sponsor

480 Waupelani Ave, State College, PA 16801 | 814-234-7755 | www.southhills.edu

Food Demos Market VendorsEvery half hour from noon to 6 p.m. Open from noon to 6 p.m.

Chefs:

• Knowledge Kafé Chef Greg Meagher• Harrison’s Wine Grill & Catering

• Knowledge Kafé Chef Mary McLaughlin• Gigi’s Restaurant

• Gemelli Bakers• Rotelli’s

• El Gringo Tacos • Hoag’s Catering

• Hogs Galore Chef Garfield Mathis• Faccia Luna

Music:

• Half-Baked• Urban Fusion Jazz Band

• 2BB• Doug Irwin & Steve Van Hook• Tuesday Night Bluegrass Jam

• Jim Colbert & Sammy Cannillo

Vendors:

• Bee Kind Winery• Big Al’s Sweet & Spicy Mustard

• Chase Farm• Clover Creek Cheese Cellar

• Demeter’s Garden• El Gringo Tacos

• Fasta & Ravioli Co.• Friends of Farmers

• Gemelli Bakers• Good Intent Cider

• Good Seed Baking Company• Goot Essa

• Greenmoore Gardens• Hillside Pastures

• Hogs Galore• Jade Family Farm

• Moser’s Garden Produce• Red Hawk Premium Peppers

• Shagbark Hickory Syrup• Spring Bank Acres

• Sweet Heat Gourmet• Stone Meadow Farm

• Tait Farm Foods

** South Hills Culinary Day Special Giveaway **One drawing from every vendor exhibit


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

ALLEN STREET GRILLHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014

$13 (includes tax)Includes non-alcoholic beverage


Happy Valley Culinary Week | July 14-20, 2014 | HappyCulinaryWeek.com

Course 4:Lemon Sorbet

with fresh berries

Course 1: (choose one)Cup of Soup of the DayCup of Vegetable Chili

Garden Salad

Course 1: (choose one)Cup of Soup of the DayCup of Vegetable Chili

Cup of Maryland Crab Bisque

Course 2: (choose one)

Garden SaladCaesar Salad


Grilled Paillards of Salmon, Chicken or Portobello

Over fresh fettuccine and spinach with Cajun, preserved lemon sauce and garnished with cashews &

chives**Gluten-free: replace pasta with rice

-and-

Course 2: (choose one)Caprese Salad

Tomato, mozzarella, basil with Extra Virgin Olive Oil and Balsamic reduction

Caprese PaniniTomato, mozzarella, basil and balsamic reduction on

Ciabatta, served with Chippers & pickle

Course 3:Lemon Sorbet

with fresh berries


100 Cricklewood Dr., State College | carnegieinnandspa.com

CARNEGIE INNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014




Dessert:Our house made Ice Cream

Starter: (choose one)Today’s seasonal soup

House salad

Starter: (choose one)Today’s seasonal soup

Petite Caesar SaladRomaine hearts, kalamata olives, foccacia crouton,

classic Caesar dressingPetite Artisan greens salad

Marinated grape tomatoes, English cucumber, white balsamic dressing

Entree: (choose one)Lemon Pepper Fettuccine Primavera

Asparagus, broccoli rabe, zucchini, blistered tomatoes,

basil pesto, shaved parmigiano-reggiano

Pecan smoked European chicken breast Shiitake mushroom cream sauce, fire roasted corn and

pepper grits

-and-

Entree: (choose one)Quiche of the Day

Junior Club

Dessert:Our house made Ice Cream

Add a glass of house wine for $4.00

Come see why the Carnegie Inn and Spa has earned the AAA four diamond award for dining, lodging and exceptional personal service.


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

CORNER ROOMHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Entree:

Strawberry Steak SaladFire grilled Flank Steak atop a delightful blend of Mixed Greens, fresh sweet Strawberries, crunchy

Almonds, creamy Feta Cheese, and drizzled with a Strawberry Balsamic and Honey Vinaigrette

Stuffed Portobello BurgerTender Portobello Mushroom cap glazed with

Balsamic Vinaigrette and stuffed with Couscous-Quinoa medley. Topped with creamy Fontina Cheese and served on a Kaiser roll. Comes with our Chippers

$15 (includes tax)Includes non-alcoholic beverage and choice of soup of

salad

Entree:

Ranch Rubbed SteakSirloin coated with a homemade Ranch rub, char broiled and topped with a Balsamic Caramelized

Onion sauce and served with Fries

Pasta with Shrimp & SpinachPenne pasta with sautéed Shrimp, garlic and crushed

red pepper. Tossed with Spinach, Feta cheese & Kalamata olives

-and-

Dessert:Key Lime Pie

-or-Peanut Butter Pie


$10 (includes tax)


You Should Try...If You Like The Dining Room’s Offerings,

www.pennstatehotels.com • 800-233-7505

814.865.8580 814.863.5090 814.863.5080




Course 1: (choose one)Course 1: (choose one)


113 Hiester Street, State College | TheDeliRestaurant.com

THE DELIHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


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

Mixed Green Salad or Caesar Salad

Deli Style Sandwich Choice of Corned Beef, Pastrami, Roast Beef, Turkey, or Ham on your choice of bread, with lettuce, tomato, home-

made Yukon Gold potato salad, kosher pickle

Deli Burger 100% Angus Beef, Kaiser roll, pickle, add cheese: local Goot Essa Garden Pepper Jack, local Goot Essa Woodsmoked

Sharp Cheddar, American, bleu, brie, cheddar, provolone, Swiss

Homemade Veggie Burger Fresh veggies, grains, multi-grain bun, steamed broccoli or fresh cut fries

American Kobe Beef Hot Dogs Two dogs on New England style rolls, fresh cut fries, coleslaw (can add homemade doggies sauce, cheddar cheese

or both)

Rodeo Chicken Wrap

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

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

-and-



HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Cup of Soup


Fried Calamari

Stuffed Potato Skins

Triple Decker Reuben Grilled corned beef, swiss, sauerkraut, Russian

dressing, rye, pickle

The Deli Meshugna Grilled corned beef, coleslaw, Russian dressing, two

potato pancakes, pickle

Penne Chicken Sundried tomatoes, roasted garlic, olives, spinach,

goat cheese, tomato sauce, garlic bread

Pittsburgh Prima Grilled steak, fresh cut fries, fried egg, provolone,

coleslaw, Russian dressing, focaccia, fresh cut chips, pickle

Portobello Foccacia Sautéed spinach, caramelized onions, feta, caper

aioli, focaccia, fresh cut chips, pickle

Custom Cut Burger with Cheese From TV’s Meat Men star Pat LaFridia, a blend of

short rib and chuck beef, topped with your choice of local Amish Goot Essa’s Sharp Cheddar or Garden

Pepper Jack cheese

Applewood Smoked Bacon & Tomato Macaroni & Cheese

Homemade cheese sauce




-and-

Triple Chocolate Cake

113 Hiester Street, State College | TheDeliRestaurant.com

THE DELI


Culinary Week Specialty DessertDeep Dish Pecan Pie


200 West Park Avenue, State College | nittanylioninn.psu.edu

THE DINING ROOM AT THE INNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Consomme with Oxtail RavioliSlowly braised Oxtail filled Ravioli made by Fasta & Ravioli Co. and served in a local grass-fed beef

consommeSeasonal Soup Du Jour

House-made soup with seasonal and local ingredientsVegan Caesar Salad

Chopped hearts of Romaine, Croutons made with Gemelli Bread and house-made “Caesar” dressing

Chicken BurgerGrilled free-range chicken burger filled with

Goot Essa smoked cheddar cheese, local apples and herbs, topped with green apple BBQ aioli,

lettuce, tomato and red onion. Served with fresh cut fries.

Seasonal Composed Salad

Fresh local greens, vegetables and featured seasonal fruit from Way Fruit Farms

Keilbasa HoagieHouse cured and smoked with local Berkshire

pork, served with sauteed peppers and onions, mustard from Sweet Heat Gourmet. Served with

fresh cut fries.

Vegetarian Seitan RuebenThin sliced seitan and sauerkraut stacked high

on marble rye, Goot Essa swiss cheese and Thousand Island dressing. Served with fresh cut

fries.

Starter: (choose one)

Entree: (choose one)-and-


Special Note from the Chef:At the Nittany Lion Inn, we believe local food should be the foundation of the dining experience. By

selecting farms and producers with a focus in both sustainability and high quality we can offer a top-quality menu while maintaining an environmentally and small business friendly approach. We are

investing our capital into the people and land that grows and cares for our food. We ARE...


200 West Park Avenue, State College | nittanylioninn.psu.edu

THE DINING ROOM AT THE INNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014

Available 5:30 - 9:00 p.m.


Fried Goat RavioliDeep fried Goat Ravioli made by Fasta & Ravi-oli Co. served with house made Grilled Tomato

Curry Catsup

Vegan Roasted Cauliflower SoupRoasted local Cauliflower, Way Fruit Farms

Apple & Coconut Milk

Pork PastaHouse cured and smoked local Berkshire pork

bellies, Sweet Peas, Pappardelle Pasta & Cream.

Local TroutPan Seared Trout in a light Citrus Marinade

served with Buttermilk Mashed Potatoes and local Vegetables.

Vegan Caesar SaladChopped Hearts of Romaine, vegan Croutons

made with Gemelli Bread & house made Caesar

SeasonalFresh local Greens, Vegetables local Cheese and

featured seasonal Fruit from Way Fruit Farms

Vegan Caesar SaladChopped Hearts of Romaine, vegan Croutons

made with Gemelli Bread & house made Caesar

SeasonalFresh local Greens, Vegetables local Cheese and

featured seasonal Fruit from Way Fruit Farms


Entree: (choose one)

Dessert: (choose one)

-and-

-and-

Creamery Ice CreamVegan Fruit Crisp



One Country Club Lane, State College | 814-234-8000 | toftrees.com

DOWN UNDER STEAK HOUSEHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014



Turkey Bruschetta SandwichSmoked Turkey on grilled Italian bread with Boursin Cheese, Mixed Greens and Tomato

Served with Our Own Kettle Chips

Maryland Crab Cake SandwichOur own Jumbo Lump Crab Cakes seared in butter

and served on a Kaiser roll with Lettuce, Tomato and a Sweet Onion Remoulade


Grilled BBQ Chicken ClubCharbroiled Chicken Breast topped with Rum

Chipotle BBQ Sauce, Bacon and melted Cheddar-Jack Cheese on a grilled Kaiser Roll topped with

Lettuce, Tomato and Red Onion, served with a side of Avocado Ranch Dressing


Portabello “Burger”Marinated Grilled Portabella topped with Roasted

Red Pepper and Provolone served on a Nine Grain Sprouted Roll and Herb Aioli, Mixed Greens,

Tomato and Red OnionServed with Our Own Kettle Chips

Pasta ProvencalFresh Pasta, Sautéed Seasonal Vegetables in a

Light Marinara with Fresh Provencal Herbs and White Wine topped with a Marinated, Grilled

Portabella and Asiago

Pancetta ChickenHerb Crusted and Pan Seared Chicken Breasts

Wrapped with Crispy Pancetta, topped with Chevre Cheese and served with a Roasted Red

Pepper Coulis

Lobster RavioliHandmade Ravioli, tossed in Tomato, Garlic and Sherry Cream Sauce and topped with additional

Lobster

Flat Iron Steak12 oz Tender Steak Charbroiled to Perfection

served with a Cabernet Peppercorn Sauce

Hazelnut Creme Brulee


Dessert:


-and-



Wednesday, July 16thVisit us between 11 am & 7 pm

Explore financial aid options for those who qualify

Meet with an Admissions RepresentativeTours

Free refreshments

Find out about our programs and career opportunities

Funding opportunities for veterans

Call 1-888-282-7427or register at southhills.edu

Open HouseSummerSouth Hills

STATE COLLEGE480 Waupelani DriveState College, PA 16801Phone: 814-234-7755

LEWISTOWN124 East Market StreetLewistown, PA 17044Phone: 717-248-8140

ALTOONA541 58th StreetAltoona, PA 16602Phone: 814-944-6134

814-238-08242280 Commercial Blvd., State College

www.hoagscatering.com

Meet Chef George

George Bush, CEC

Hoag’s Catering & Event Rental’s Superior Food & Service Truly Allows Our Clients to be Guests at Their Own Party!

George brings over 20 years of culinary experience to Hoag’s Catering. His focus is to incorporate both regional & local experiences into our menus. He fuses a repertoire of southern, north eastern & pacific culinary influences into more traditional home-style Pennsylvania Dutch influenced cuisine.


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

FACCIA LUNAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014



Starter:Italian Wedding Soup

Chicken broth based soup with chunks of chicken, spinach, mini meatballs, egg drop and topped with

Parmesan cheeseHouse Salad

All fresh greens of romaine and radicchio topped with tomatoes, fresh mushrooms, onions, green peppers,

mozzarella and provolone cheese Soup of the Day

-and-

Entree:Hot Roast Beef Sandwich

Grilled Roast Beef with melted cheddar, grilled onions and horseradish aioli

Cheese Tortellini with Vodka(a blend of vodka, fresh garlic, heavy cream, cayenne

pepper, parmesan cheese and our marinara sauce)Marinara (fresh basil, parsley, garlic, onion and ripe tomatoes) or Neapolitan Sauce (traditional thick

tomato sauce)


Starter:Sweet Pepper Medley

Caprese Salad Stuffed Mushrooms

-and-

Entree:Baked Manicotti

Homemade pasta stuffed with ricotta and a blend of cheeses baked in our own Neapolitan sauce

Veal ParmesanBreaded Veal cutlets, our homemade pasta with a

traditional thick tomato sauce and mozzarella cheeseShrimp Scampi

Fresh shrimp sauteed in butter, lemon, garlic and wine tossed with your choice of pasta

-and-

Dessert:Panna Cotta

Strawberry Rhubarb Pie

$13


“Amazing wood fired pizza”“Best Pasta in town”

“Best Pizza in Pennsylvania”“do not leave PSU without hitting this place”

(814)

234-9000

1229 S Atherton StState College

“Brick Oven Goodness”

“A Happy Valley Must Do”

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

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

faccialuna.com

Celebrate Culinary

Weekwith your favorite

Robin Hood Brewing Co. beer!

Gluten-free MenuLive Entertainment

Outdoor Seating Daily Specials

Large Parties WelcomeGrowlers & Cold Beer To GoHappy Hour M-F 5pm-7pm

state college1820 S Atherton St 814-237-7777

bellefonte (brewery site)1796 Zion Rd814-357-8399

homedpizzeria.com

robinhoodbrewingco.com


160 Dunlap St., Bellefonte | GambleMill.com

GAMBLE MILLHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Course 1:Fried Oyster

with Monte Weizen Sabayon and Coppa Secca

Course 2:Fried Green Tomato BLT

with Peppercorn Aioli and Frisee

Course 3:Citrus Pound Cake

with Fresh Fruit and Keichline Glaze


Course 1:Fried Oyster

with Monte Weizen Sabayon and Coppa Secca

Course 2:Blackened Wild Alaskan Salmon

with stone ground Grits, Baby Bok Choy and Béarnaise Sauce

-or- Pan Seared Rainbow Trout with almonds, beluga lentils, tri-colored carrots and a

brown butter citronette

Course 3:Citrus Pound Cake

with Fresh Fruit and Keichline Glaze



Eat In, Take Out, Order Online, Catering, Party Packs

Voted Best Italian Restaurant Every Year Since 2006

RotelliStateCollege.com250 E. Calder Way, State College

814-238-8463Open Seven Days 11am-Midnight

We can

cater any

event!

A lesson in Good Taste... Find out what’s cookin’ today at

herwigsaustrianbistro.com132 W. College Ave. 814.272.0738 M-Sat 11-8, or call first

A lesson in Good Taste... Fun!

Always Fresh, Always

Eat-In. Take Out. Catering. Franchising.Bacon based desserts, YUM!

324 Decker Valley Road • (814) 364-1000 • www.sevenmountainswinecellars.comOnly 20 minutes from State College • 1 Mile off 322 near Potters Mills/ Decker Valley Road

Tasting...Tours... Award Winning WinesGreat Summer Events!

Bring this ad,Receive 10% Off your purchase

When you visit Seven Mountains Lodge!

Open 7 days a week, 11:00-5:00Friday and Saturday 11:00-7:00

Come SeeUs At People’s

Choice Festival!



-and-

Bread Pudding

Seasonal Fruit Sorbet

Dessert: (choose one)Dessert: (choose one)

2080 Cato Ave., State College | GigisDining.com

GIGI’SHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Chef’s Seasonal SoupInspired by local & seasonal ingredients

House Salad with a Roasted Peach VinaigretteOrganic field greens, goat cheese, pickled red onions, candied pecans & peach vinaigrette

Fish TacosGrilled, sweet corn salsa & spicy chili aioli with

house made old bay chips

Shrimp & GritsGrilled jumbo shrimp with creamy grits, black

eyed peas, sweet corn and bacon

Shrimp TacosGrilled, sweet corn salsa & spicy chili aioli with

house made old bay chips

Pecan Chicken StripsCrispy chicken strips coated in crushed pecans with

our signature bourbon sauce


Entree: (choose one)-and-


Gigi’s Southern Table

**Culinary Week Special Giveaway**

Mason Jar Drawing--one giveaway every day during Happy Valley Culinary Week for lunch for two and then one GRAND PRIZE drawn for that week’s entries- “Craft Beer Tasting Dinner at Gigi’s for Six People, hosted by our Chef”


GIGI’SHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Chef’s Seasonal SoupInspired by local & seasonal ingredients

Kale Caesar Salad

House Salad with a Roasted Peach VinaigretteOrganic field greens, goat cheese, pickled red onions, candied pecans & peach vinaigrette

Crab Cakes with a Local Beer & Caper Remoulade

Baked with local beer & caper remoulade served with seasonal vegetables

Southern Flat Iron Steak with a Cauliflower Puree

with seasonal vegetables




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-and-

Bread Pudding

Seasonal Fruit Sorbet

2080 Cato Ave., State College | GigisDining.com


Gigi’s Southern Table

**Culinary Week Special Giveaway**

Mason Jar Drawing--one giveaway every day during Happy Valley Culinary Week for lunch for two and then one GRAND PRIZE drawn for that week’s entries- “Craft Beer Tasting Dinner at Gigi’s for Six People, hosted by our Chef”


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

HARRISON’S WINE GRILL & CATERINGHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Cup of SoupSix homemade soups daily, including vegetarian, dairy and gluten free options

Susie Wong EggrollLocally made for over 30 years - this one belongs in the egg roll hall of fame! (vegetarian, dairy free)

Veggies & Garlic Cheese CiabattaFresh grilled veggies are layered with our own herb & garlic cheese, red pepper pesto and fresh greens

on whole grain Ciabatta bread (vegetarian)

Local Cuban SandwichSeasoned J&J roast pork, ham, Clover Creek swiss cheese, pickle and mustard on a pressed Lycoming

Bakery roll

Mesclun Greens & Balsamic Vinaigrette with Rosemary Chicken Salad(gluten free)



-and-



HARRISON’S WINE GRILL & CATERINGHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Cup of SoupSix homemade soups daily, including vegetarian, dairy

and gluten free options

Small SaladVegetarian, dairy and gluten free

Pretzel ChickenBoneless chicken breast is coated with PA-made hard pretzels, sauteed and topped with Goot Essa mustard

butter. Served with sweet potato fries

Vineyard ChickenBoneless breast of chicken in a subtle sauce of herbs, white wine and PA-grown mushrooms. Served with

rosemary roasted red potatoes (gluten free, trace dairy)

Poached Salmon ProvencalPerfectly poached salmon served over warm quinoa

with edamame, artichoke hearts, garlic, olives, herbs de Provence, Clover Creek feta & olive oil. Topped with feta

& local yogurt dressing (gluten free)

Pan-Seared Lemon TilapiaLemon and panko coated Tilapia, pan-seared and

topped with a refreshing citrus butter. Served with fresh asparagus (gluten free)

Chef’s Mac & Cheese Fresh, local pasta from Fasta & Ravioli Co., with an

ambrosial cheese sauce made from Meyer Dairy cream and Amish-made Goot Essa cheddar. Topped with PA

potato chips (vegetarian)

Wild Mushroom & Chevre PappardelleWide ribbons of local Fasta pasta with a saute of PA-grown mushrooms, fresh herbs & Byler’s Dairy chevre

(vegetarian)




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Fresh, Locally Grown Fruit Crisp

Penn State Creamery Ice Cream

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







1688 North Atherton Street, State College | HiWayPizza.com

HI WAY PIZZAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Baked Potato or Italian Onion Soup


Individual White Gourmet Pizza Ricotta, mozzarella, provolone, romano, fresh tomatoes, oregano, herbs

Individual Vodka Flaky Crust Pizza Vodka sauce, fresh mozzarella, prosciutto

Grilled Veggie Calzone Assorted grilled veggies, mozzarella, caramelized onions, garlic puree, ricotta, basil, oregano

Caesar Salad with Chicken Romaine, homemade caesar dressing, seasoned croutons, romano cheese, anchovies

(optional)

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HI WAY PIZZAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014



Baked Potato or Italian Onion Soup

Individual Vodka Flaky Crust Pizza Vodka sauce, fresh mozzarella, prosciutto

Individual Spinoccoli Gourmet Pizza Fresh spinach, broccoli, fresh tomato, pesto

sauce, mozzarella, cheddar, sesame seed crust

Individual White Pizza Ricotta, mozzarella, provolone, romano, fresh

tomatoes, oregano, herbs

Individual Veggie Pizza Roasted mixed veggies, onions, mozzarella,

asiago, smoked gouda, margherita sauce

Brew City Fries

Eggplant Parmesan Hand breaded, melted mozzarella, pasta with

tomato basil sauce

Fettuccine Alfredo Homemade parmesan cream

House Made Baked Ziti Beschamel, ricotta, romano, mozzarella, to-

mato basil sauce

Homemade Cheese Ravioli Homemade Neapolitan sauce




-and-

-and-

Carrot Cake

1688 North Atherton Street, State College | HiWayPizza.com


Chocolate Chip Cheesecake Culinary Week Specialty Dessert






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

HOME D PIZZERIAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Artisanal Soup of the Day Garden Salad, Spinach Salad or Caesar Salad

7” Cheesesteak (Steak or Chicken)

California: lettuce, tomato, American, onion, mayo

East to West: Mushroom, fried onion, American, tomato sauce,

lettuce, mayo

Buffalo: Buffalo sauce, fried onion, American, lettuce, bleu

cheese

7” Sub or GrinderLettuce, tomato, onion, red wine

vinaigrette Classic Italian

Roast Turkey & Provolone

Meatball

½ WrapChicken Caesar: Romaine, fries,

parmesan, creamy garlic dressing

Turkey Club: Bacon, lettuce, tomato, mayo

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HOME D PIZZERIAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014

$22 (includes tax)Includes non-alcoholic beverage. Many items are Gluten-free

Garden Salad, Spinach Salad, Caesar Salad

Artisanal Soup of the Day

Tortellini Vodka SauceCheese tortellini, tomato sauce, vodka cream,

crushed red pepper

Chicken Fettuccine AlfredoGarlic, Romano cream sauce

Gnocchi Al FornoPotato gnocchi, sweet sausage, mozzarella, tomato

sauce, basil, oven toasted

Three Cheese PenneSweet sausage, pepperoni, grilled onion, roasted red

pepper, tomato sauce, mozzarella, oven baked

Chicken PicattaCapers, lemon, white wine sauce, crispy fingerling

potatoes

Bruschetta Pomodoro

Chicken MarsalaMushroom, Marsala wine sauce, parmesan risotto

Grilled Cranberry ChickenSpinach, herbs, walnuts, natural jus, crispy fingerling

potatoes

Penne PomodoroGluten-free penne, house made tomato sauce,

asiago cheese, fresh herbs, xvoo

Gluten-free PizzaGluten-free pizza crust, house pizza sauce,

mozzarella & white cheddar (may choose up to 3 additional toppings)

Spring Vegetable PenneGluten-free penne, spinach, wild mushroom, sun-dried tomato, white wine, butter, herbs, asiago,

xvoo




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Cannoli: Sweet Ricotta, whipped creamPlain, Chocolate Chip, Pistachio, Candied

Walnut, Strawberry

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


House Made Cheesecake






1272 North Atherton Street, State College | MariosItalianStateCollege.com

MARIO’S ITALIAN RESTAURANTHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Traditional Wedding Soup

Minestrone Soup

Mixed Green or Caesar Salad

Roasted Chicken Salad Oven roasted tomatoes, roasted red peppers, baby greens, gorgonzola dressing, fried angel

hair pasta

Veggie Panini Eggplant, caramelized onions, oven roasted tomatoes, wild mushrooms, buffalo mozzarella,

parsley sauce, focaccia bread

Rustica Pizza Roasted tomatoes, pancetta, caramelized onions, ricotta salata

Mix and Match Pasta and Sauce

-and-





Traditional Wedding or Minestrone Soup

Asparagus Milanese

Wood Roasted Mussels

Mixed Green or Caesar Salad

Fried Calamari

Lasagne “Dukes of Ferrara”Pulled rotisserie chicken, golden raisins, onions, mushrooms, mozzarella, provolone, pine nuts,

prosciutto, tomato butter sauce

Buccatini Bolognese with Meatball Hallow long noodles, homemade meat sauce from

bologna, one homemade meatball

Penne Julia Tiny meatballs, Italian sausage, mushroom, tomato

sauce, ricotta

Asparagus Ravioli Fresh asparagus, ricotta, goat cheese,

sage butter sauce

Chicken Marsala Wild mushrooms, prosciutto, imported marsala

wine sauce, asparagus and soft polenta




-and-

Tiramisu

1272 North Atherton Street, State College | MariosItalianStateCollege.com

MARIO’S ITALIAN RESTAURANT


Homemade GelatoCulinary Week Specialty Dessert


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

ROTELLIHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Fried MozzarellaServed with our signature marinara sauce

La Caprese SaladVine ripe tomatoes, fresh mozzarella cheese, basil, red onions, balsamic vinegar and extra

virgin olive oil

Hot Vegetarian SandwichHummus and Mozzarella Cheese Baked on Brown Harvest Bread then topped with Sprouts, Lettuce,

Red Onion and Tomato

Penne ala Vodka with ChickenSauteèd fresh tomatoes, garlic and fresh basil in a pink vodka sauce

Malibu Chopped SaladAssorted greens with diced avocado, grilled chicken, bacon, tomatoes, red onions and fresh mozzarella

- served in a homemade bread bowl

Appetizer: (choose one)


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ROTELLIHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Sausage & PeppersItalian sausage smothered with green peppers, onions and tomato sauce

Mini CrabcakesThree jumbo lump crab cakes served with a roasted red pepper aioli

Risotto Mozzarella BallsBreaded Risotto and Mozzarella served with our Signature Marinara Sauce

Malibu Shrimp SaladAssorted greens with diced avocado, grilled chicken, bacon, tomatoes, red onions and fresh

mozzarella cheese tossed in our house vinaigrette - served in a bread bowl

Chicken Sinatra Eggplant, Proscuitto and Fresh Mozzarella stuffed in our Fresh Chicken Breast and topped with a

Marsala Wine Sauce

Sausage and Wild Mushroom Risotto

Salmon Linguine with White Wine Sauce Fresh Salmon baked and served over Linguine with a delicate White Wine Sauce

Appetizer: (choose one)



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-and-

Tiramisu Raspberry Brulee Cheesecake

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


Chocolate Ganache


Course 1:

Course 2: (choose one)Course 2: (choose one)Course 2: (choose one)

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

SPAT’S CAFE & SPEAKEASYHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Soup or Demi Salad

Any Sandwich or Burger

Chicken & Shrimp Jambalaya

Vegetable Jambalaya

Zydeco Chef’s Salad

Roasted Vegetables on Cheese Grits

Citrus-spiced Mahi Mahi Soft Tacos

Blackened Wild-caught Alaskan Salmon

Grilled Chicken on Cornbread Stuffing

Crab & Crawfish Hot Pepper Pasta

Any Creole “Blue Plate”

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Soup or Demi Salad

Any of our Jambalayas

Crab & Crawfish Hot Pepper Pasta

Oven-Roasted Wild-caught Alaskan Salmon

Cheese Tortellini with Artichoke Hearts & Pesto Cream

Honey Almond-crusted Chicken

Grilled Chicken, Andouille & Shrimp on Cornbread Stuffing

Napoleon of Portobello, Eggplant & BriePetit Filet Mignon

Beautifully simple

Course 1:



-and-

Bananas FosterOrange Cardamom Crème Brulee

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

SPATS CAFE & SPEAKEASY


Flourless Chocolate Cover Banana CakeHazelnut Crust Frangelico Cheesecake


220 E. College Ave., State College | theTavern.com

THE TAVERNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Soup DuJour

Salad

Cheese Steak Egg RollsShaved Ribeye, sauteed onions and Monterey Jack cheese, wrapped in a traditional egg roll wrapper

and served with a light tomato sauce for dipping

Flat Bread PizzaCrispy flat bread topped with a Puttanesca sauce, fresh vine ripened tomatoes, fresh basil and

shredded mozzarella cheese

Spinach Salad with Walnut Strawberry VinaigretteFresh spinach, sliced strawberries, walnuts and Feta cheese tossed with our own Strawberry Balsamic

Vinaigrette



-and-



THE TAVERNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014


Soup duJour

Side Spinach Salad with Walnut Strawberry Vinaigrette

Fresh Linguine with Chicken Alfredo SauceFresh, local “Fasta Pasta” linguine served with a sauce of chicken, cream, garlic, herbs, Romano

and Parmesan cheesesRoast Jamaican Pork Tenderloin

Lean, local “Hogs Galore” pork tenderloin rubbed with a sweet and spicy Jamaican mix, Roast-ed, sliced to order and served over black beans and rice with a side of Jamaican Barbeque

sauceStir Fried Vegetables over Pasta

Fresh, locally grown vegetables stir fried with garlic and tossed with fresh local “Fasta Pasta”Double Stuffed Shrimp with Beurre Blanc

Four jumbo shrimp filled with crab meat stuffing and baked. Served with a sauce of vermouth, butter and shallots.



Dessert:

-and-

-and-

Single Scoop of Berkey Creamery Ice Cream

For $3.00 add any of our freshly made desserts

220 E. College Ave., State College | theTavern.com



324 West College Avenue, State College | zolabistro.com

ZOLA NEW WORLD BISTROHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JULY 14-20, 2014



Zola Mac & Cheese

Mussels in Coconut Broth

Warm Brie, Mango Coulis & Mache

Baby Greens, Raspberry Vinaigrette, Goat Cheese & Toasted Almonds

Grilled Pork Tenderloin, Fingerling Potatoes and Currant & Port Sauce

Sautéed Shrimp, Truffle Butter & Pappardelle Pasta

Crème Brulee

Crescent French Toast


Dessert:Dessert:

Starter: (choose one) Starter: (choose one)


-and--and-


Tomato, Mozzarella & Arugula Panini

Calamari Po-Boy with Remoulade on French Baguette

Sorbet

Crème Brulee


Travel the World

Without Leaving Happy Valley

Celebrate Culinary Week with fresh Noodles, Soups, Salads, and Sandwiches from all over

the globe-‐ right in your neighborhood!

-‐Buy One, Get One-‐ Buy One, Get One-‐

FREE Buy any noodle dish, soup, salad, or sandwich and we’ll give you another for FREE

Hurry, this offer expires 7/31/2014. Bring this in for a regular bowl of something really good when you buy another. No reproductions accepted, no matter how good they are. Sorry, you can’t swap this offer for cash, Crave Cards, or a unicorn.

BOWL-‐ OTHER

Valid only at: STATE COLLEGE

244 W. College Avenue (814) 235-‐0703


7 3 14 centre county gazette culinary

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