2015 Happy Valley Culinary Week Guide

June 22-28

Your 2015 O� cial Guide to ...

GAZETTETHE CENTRE COUNTY

Special Advertising Issue for:

HappyCulinaryWeek.comHappyCulinaryWeek.com

Page 2 June 4, 2015Central PA Convention & Visitors Bureau Culinary Week

June 4, 2015 Page 3 Central PA Convention & Visitors Bureau Culinary Week

Allen Street Grill100 West College Ave., State Collegeallenstreetgrill.comPage 10

Carnegie Inn & Spa100 Cricklewood Drive, State Collegecarnegieinnandspa.comPage 11

The Corner Room100 West College Ave., State Collegehotelstatecollege.com/cornerroomPage 12

The Deli Restaurant113 Hiester St., State Collegethedelirestaurant.comPages 13

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

Down Under at ToftreesOne Country Club Lane, State Collegetoftrees.comPage 15

Faccia Luna Pizzeria1229 South Atherton St., State Collegefaccialuna.comPages 16

Gigi’s Southern Table2080 Cato Ave., State College gigisdining.comPage 17

Harrison’s Wine Grill & Catering1221 East College Ave., State College harrisonsmenu.comPage 18

Hi Way Pizza1688 North Atherton St., State Collegehiwaypizza.comPages 19

Home D Pizzeria/ Robin Hood Brewing Co.1820 South Atherton St., State Collegehomedpizzeria.comPage 22

Hublersburg Inn449 Hublersburg Road, Howardhublersburginn.comPage 23

Liberty Craft House 346 East College Ave., State Collegedantesinc.com/locations/ liberty-craft-housePages 24

Mario’s Italian Restaurant 1272 North Atherton St., State Collegemarios.comPages 25

Rotelli250 East Calder Ave., State Collegerotellisstatecollege.comPage 26

Spats Café & Speakeasy142 East College Ave., State Collegespatscafe.comPage 27

The Tavern Restaurant220 East College Ave., State Collegethetavern.comPage 28

Zola Kitchen & Wine Bar324 West College Ave., State Collegezolabistro.comPage 29

PARTICIPATING RESTAURANTS

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

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

GAZETTETHE CENTRE COUNTY

SALES MANAGERAmy Ansari

ADVERTISING CONSULTANTSBill Donley, Vicki Gillette, Katie Myers

BUSINESS MANAGERAimee Aiello

AD COORDINATORKatie Myers

COPY EDITORAndrea Ebeling

GRAPHIC DESIGNBeth Wood

ADMINISTRATIVE ASSISTANTKristin Blades

CONTACT US:To submit news: [email protected]: [email protected]

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 and seafood, fresh sandwiches and salads.

Casual Steakhouse. Outdoor Dining.


By CONNIE [email protected]

STATE COLLEGE — Are you hungry, Happy Valley?

If you answered yes, then get ready to delight your tastebuds, because the third annual Happy Valley Culinary Week is scheduled from June 22-28.

Culinary Week is a seven-day cele-bration of the art of cooking, local foods and the chefs who prepare them. On the pages that follow, you will find menus from restaurants participating in Culi-nary Week.

The establishments who are ready to show off their meals are: Carnegie Inn and Spa, Mario’s, Home D Pizzeria, The Deli, Down Under Steak House, Hublersburg Inn, The Corner Room, Harrison’s, Gigi’s, Spats Café, The Tavern Restaurant, The Allen Street Grill, Fac-cia Luna, Zola’s, The Dining Room at the Inn, Liberty Craft House, Rotelli’s and Hi Way Pizza.

Monday events for Culinary Week in-clude a Happy Hour Special (half off all mixed drinks and wine) at Home D Piz-zeria and Robin Hood Brewing Co. Ten percent of your meal’s proceeds will be donated to PAWS. That night, your dog

is welcome on the patio.Monday also includes Homemade

Ice Cream or fruit based sorbet (kids welcome) at Spat’s Café, 142 E. College Avenue. “From scratch to delicious” boasts the website. Reservations are re-quired. Call (814) 238-7010.

Tuesday Events include a five-course meal at Home D Pizzeria and Robin Hood Brewing Co. This is a charity event for Bridge of Hope Centre County. Call Bridge of Hope for reservations at (814) 237-HOPE. The Happy Hour from 5 to 7 p.m. is repeated with half off mixed drinks and wine at HD/RBC.

On Tuesday, Spat’s Café is holding a Molecular Gastronomy Chef Demo. Call for reservations. This one teaches a modern version of nacho cheese. Or, you can learn to turn balsamic vinegar into caviar pearls and fats into powder for use in seasonings. Curious? Come and find out.

On Wednesday, from noon to 6 p.m., the South Hills Food Festival will be held at the South Hills School of Business and Technology, 480 Waupelani Drive. Local farmers and food vendors will be there with free food samples, which you can enjoy while listening to live music. Several chefs are scheduled to demon-

strate their expertise. Some of those coming to South Hills are: Knowledge Café, Allen Street Grill, The Nittany Lion Inn, Rotelli, Spats, Home D, Harrison’s, Gemelli Bakery, Reinhart Foodservice, South Hills School of Business and Tech-nology, Gigi’s, The Farm Café, El Gringo and Faccia Luna.

The Food Festival will be on the north lawn of South Hills Main Campus from noon to 6 p.m. on Wednesday, June 24.

Also on Wednesday, you can watch a Salad Dressings Chef Demo at Spats Café, 142 E. College Ave., State College. Reservations are required. Call (814) 238-7010 for times and to hold a spot. This is the same demo that is being pre-sented at South Hills at noon. The chef will educate you about different ver-sions of creamy, oil-based, fruit-based and other dressings.

Thursday includes another happy hour special from Home D and Robin Hood Brewing Co.

There will also be a special in-store demo at Kitchen Kaboodle, 104 West Beaver Ave., State College.

From 3 to 7 p.m., visitors will be invit-ed to cool off with flavored iced teas —

Culinary Week, Page 30

SINCE 1948

220 E COLLEGE AVE., STATE COLLEGE, PA 16801

814-238-6116 • www.thetavern.com

Join us for our Award Winning Sunday Brunch

10:30am-2:00pm

Dinner Starting at 5:00pm

Serving Lunch 11:30-3:00 Mon-Sat

Culinary Week is sure to delight the taste buds


●

South Hills School of Business & Technology 480 Waupelani Drive

Featuring: Local Farmers and Food Vendors

Lots of Free Samples and Live Music and Live Chef Demonstrations from these fine establishments


The Second Annual South Hills School Culinary Week Food Festival will be held on Wednesday, June 24 from Noon-6 p.m. on the North lawn of South Hills school, 480 Waupelani Drive in State College.

This joint production with the Central PA Convention and Visitors Bureau was such a hit last year that we have an even bigger festival planned for this year!

Live chef demonstrations, an all local foods farmers mar-ket, live music, workshops and tours will provide an afternoon of learning, fun, and fabulous food for the entire family. And here’s some food for thought ... workshops on starting a small restaurant business, hot careers in Central PA, exploring finan-cial aid resources and much more will also run throughout the day.

The live cooking demonstrations begin at noon with Chef Duke Gastiger from Spats Café and continue every half hour, as follows:Noon: Spats Café — Chef Duke Gastiger12:30: Rotelli’s — Chef Dave Krauth1:00: South Hills Knowledge Kafé — Chef Greg Meagher1:30: Gemelli Bakers — Chef Tony Sapia2:00: Home D Pizzeria — Chef Brandon Agostinelli2:30: Gigi’s Southern Table — Chef John Clickner II3:00: Harrison’s Wine Grill & Catering — Chef Harrison Schai-ley3:30: Nittany Lion Inn — Chef Andrew Monk4:00: Faccia Luna — Chef’s Greenleaf & Gibboney 4:30: El Gringo — Chef Ben Stanley5:00: Allen Street Grill — Chef Bert Burger

The farmers market will have a tasty array of meats, chees-es, produce, sauces, spreads, dressings and much more. Come prepared to buy from these local merchants and stock up on the delicacies that Central PA has to offer.

Here are just some of the vendors who will be open for busi-ness at the famers market.Bee Tree Berry Farm — Berries & ProduceBig Al’s Mustard — Mustards & DipsDn’D Family Farms — Produce & EggsEgg Hill Farm — Flowers, MeatsEl Gringo Tacos — Tacos & TamalesFriends & Farmers — ProduceGemelli Bakers — Breads & Baked GoodsGood Intent Cider — Hard Ciders

Good Seed Baking Co. — Cookies & MuffinsGoot Essa — Cheeses & FudgeHome D Pizzeria — Beer TastingKitchen Kaboodle — Housewares DemoPASA — Sustainable Ag. Info & GearPiper’s Peck — Salsas & JelliesSCORE — Business InformationSouth Hills School — Career BoothTait Farm — Shrubs & JelliesVillage Eatinghouse — Dressings & DipsWebster’s Bookstore — Cookbooks & DemoWingman Bar-B-Que — Wing SaucesU Freeze Wine Slush — Cooler Tasting

Live music for the day will be provided by several local high school jazz ensembles along with Doug Irwin, Steve Van Hook, Jim Colbert & Sammy Cannillo.

So mark your calendar for June 24 from Noon-6 p.m. and plan to spend the afternoon on the north lawn of South Hills School for the 2nd Annual Culinary Week Food Festival!

Food festival celebrates food, chef’s and music

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

herwigsaustrianbistro.comWhere Bacon is an Herb™

132 W. College Ave. 814.272.0738 Mon-Wed 11-8 • Thurs-Sat 11-9

Fun!

BYOB

Always Fresh, Always

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


Pooches on the Patio Home D Pizzeria & Robin Hood Brewing Co.

Happy Hour half-price specials Home D Pizzeria & Robin Hood Brewing Co.Homemade Ice Cream (kids welcome)

Spat’s Cafe *reservations required

Charity Dinner for Bridges of Hope Home D Pizzeria & Robin Hood Brewing Co.

Happy Hour half-price specials Home D Pizzeria & Robin Hood Brewing Co.Molecular Gastronomy Chef Demo Spat’s Cafe *reservations required

South Hills Food Festival Food vendors, live music & culinary demos

Salad Dressings Chef Demo Spat’s Cafe *reservations required

Happy Hour half-price specials Home D Pizzeria & Robin Hood Brewing Co.Pairing Wine with Artisan Cheese Spat’s Cafe *reservations requiredIn-Store Demo - Flavored Iced Tea Kitchen Kaboodle

Live Entertainment; no cover charge; Half-price specials

Home D Pizzeria & Robin Hood Brewing Co.

Movie on the Mountain: Willy Wonka & the Chocolate Factory

Tussey Mountain Amphitheatre

Cajun & Creole Gumbo Chef Demo Spat’s Cafe *reservations requiredIn-Store Demo - “Mexican Botana” Kitchen Kaboodle

Live Entertainment; no cover charge Home D Pizzeria & Robin Hood Brewing Co.Homemade Ice Cream (kids welcome)

Spat’s Cafe *reservations required

In-Store Demo - Nordicware Baking Pans & Backyard Firepit Fun

Kitchen Kaboodle

Schedule subject to change.

For more information, visit happyculinaryweek.com

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday



“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

Culinary Week In Store

Visit our website for detailskitchenkaboodlepa.com

104 W. Beaver Ave.Downtown State College

814-237-8052 Hours: Mon.-Fri. 9:30am-7pm

Sat. 9:30am-6pm | Sun. Noon-4pm

THURSDAY, JUNE 25TH3-7pm — In store demonstration. Cool off and refresh with delicious fl avored iced tea - raspberry nectar, mango peach and blood orange

FRIDAY, JUNE 26TH3-7pm — In store demonstration. “Mexican Botana” small bites with a Mexican twist using basic and unique prep tools for summer entertaining

SATURDAY, JUNE 27TH11am-3pm — In store demonstration. Nordicware baking pans/sweet and savory treats along with backyard fun with the campfi re popper.

Join Kitchen Kaboodle for our special events

REGISTER FOR OUR DAILY DOOR PRIZE DRAWINGS MONDAY THRU SATURDAY

Classic off-set deli knifeSpecial price

$69.99 reg. $125

The “Spiralizer” from

Demonstration 12-6pm

Wednesday, June 24 at South

Hills Business School


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

ALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLALLEN STREET GRILLHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015

$13 (includes tax)Includes non-alcoholic beverage


Happy Valley Culinary Week | June 22-28, 2015 | HappyCulinaryWeek.com

Course 4: (choose one)House-made Sorbet

Chocolate Mousse Parfait

Course 1: (choose one)Cup of Soup of the Day

Wedge Salad with Bleu Cheese Dressing

Course 1: (choose one)Cup of Soup of the Day

Shrimp in Puff Pastry with Saffron Cream

Fresh Flatbreads with Tapenade and Marinated Tomatoes

Course 2:House Salad

Mixed greens tossed with sherry vinaigrette and parmesan cheese

Course 3: (choose one)Vegetable Risotto

Paillards of Salmon with Cajun Cashew Sauce on a Bed of Lettuce

Pork Medallions with Vermouth Sauce

-and-

-and-

Course 2: (choose one)Pasta Carbonara

New Potato Salad Tossed with mixed greens, bacon, red onion and warm

whole-grain mustard dressing

Hummus and Vegetable Pita Sandwich

Course 3:House-made Sorbet


100 Cricklewood Dr., State College | carnegieinnandspa.com

Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie Carnegie iiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnHappy Valley Culinary Week SpeCial Menu: June 22-28, 2015




lobster BisqueHouse artisanal Salad

lobster BisqueCaesar Salad

Romaine hearts, kalamata olives, foccacia crouton, classic Caesar dressing

Chicken picattasauteed chicken breast, capers, white wine, lemon

butter

atlantic SalmonPan seared scottish salmon, spinach, ginger buerre

blanc, orange soy

Butternut squashsage brown butter, roasted red pepper cream

-and--and-

99% Fat Free Turkey Burger served open faced on artisanal greens with citrus

vinaigrette and cranberry chipotle aïoli

pasta ala GrequeFresh lemon pepper fettuccine with shrimp, feta,

kalamata olives in a light tomato broth

Tenderloin of Beef on Grilled Sourdough Baguette

with melted gruyere cheese, au jus, horseradish cream

Gluten-free Molten lava CakeCreme Brulee

Creamery ice CreamGluten-free Molten lava Cake

Creme Brulee

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

entree: (choose one)entree: (choose one)

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



Course 1: (choose one)


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


HAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


Cup of Soup

Fresh Fruit Bowl

Wedge Salad

Fresh Fruit Bowl

Mussels Sauteed with Garlic and Shallots, White Wine & Butter

Served on a bed of linguini and with a side of garlic bread

Spinach and Cheese Stuffed Chicken BreastServed with rice and carrots

Goat Cheese SaladMixed greens topped with strawberries, blueberries

and nut encrusted goat cheese. Drizzled with Blueberry Vinaigrette

Roast Pork Sandwich with Pickled CucumbersServed with fries

-and-


Choice of Pie or Cake from our Dessert TrayOne Scoop of Hershey’s Ice Cream with a Fresh Baked Cookie

$15


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

CORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOMCORNER ROOM



Cup of SoupMixed Green Salad or Caesar Salad

Fried CalamariStuffed 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 with homemade cheese sauce


113 Hiester Street, State College | TheDeliRestaurant.com

THE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELITHE DELIHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


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, homemade

Yukon Gold potato salad, kosher pickle

Deli Burger 100% Angus Beef, Kaiser roll, pickle, add cheese: local Goot

Essa Garden Pepper Jack, local Goot Essa Woodsmoked Sharp Cheddar, American, bleu, brie, cheddar, provolone,

Swiss

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

fresh cut fries

Rodeo Chicken Wrap

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-


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

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




$30 (includes tax)Includes suggested or non-alcoholic beverage

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

THE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INNTHE DINING ROOM AT THE INN

$13 (includes tax)Includes suggested or non-alcoholic beverage

Soup du JourAs your server about our ever-changing house made

soup every dayHouse Salad

Local salad greens, tomato, cucumber and julienned carrots

Compressed watermelon, baby arugula, goat cheese, grilled focaccia bread and grapefruit

vinaigrette

4 Diamond DogAll beef grass fed hotdog, CV Cooper sharp American

cheese, spicy jalapeno slaw, Sweet Heat Gourmet’s Sweet and Spicy Sout Mustard on a toasted Gemelli

Bakers roll. Served with fresh cut french fries ~ Otto’s Mount Nittany or Spruce Creek Lager ~

Hot Ham & CheeseHouse cured and smoked Berkshire ham, cheddar cheese, crispy Tabasco shallots and mustard on a

toasted pretzel roll. Served with fresh cut french fries.~ Otto’s Apricot Wheat ~

Vegan RuebenThin sliced house made seitan, tangy sauerkraut, vegan cheese, thousand island dressing on toasted rye. Served

with fresh cut french fries.~ Otto’s Red Mo ~

VenisonChili-dusted venison tenderloin with cocoa demi, baby corn, wilted pea shoots, farro and garlic scapes risotto

~ Happy Valley Noiret ~

Vegan Eggplant & Summer Squash NapoleonGrilled eggplant, zucchini, yellow squash, vegan cheese

and house made marinara ~ Happy Valley Chambourcin ~

Hylander Grogg Chocolate Opera CakeCoffee syrup soaked chocolate cake, chocolate mousse

and chocolate ganache

Pistachio Tripleberry Layer CakeVanilla cake, blackberries, blueberries, raspberries and

pistachio butter cream

Vegan Carrot CakeSuper moist carrot cake with vegan cream cheese

frosting~ Happy Valley Sweet Reisling ~

First Course: (choose one) First Course:

Second Course: (choose one)


Third Course: (choose one)

$13




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

DOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEDOWN UNDER STEAK HOUSEHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015



Turkey BLTOven roasted turkey, crisp bacon, swiss cheese, lettuce,

onion, tomato, mayo and whole grain mustard on toasted sourdough bread. Served with french fries

Asian Sesame SaladSpring greens, napa cabbage, peanuts, oranges,

shredded carrots & sesame seeds tossed in a peanut vinaigrette

CheeseburgerHalf pound black angus char-broiled to perfection.

Served on a toasted brioche roll with lettuce, tomato, red onion and your choice of cheese. Served with french

fries

Black Bean BurgerSeared black bean “burger” on a whole wheat roll with lettuce, tomato, red onion & avocado ranch dressing.

Served with french fries.

Vegetable RisottoVegetarian risotto with peas, yellow and red tomatoes,

pearl onions & mushrooms

Pan Roasted Chicken BreastPan roasted chicken breast served with lemon thyme

risotto, seasonal vegetables and natural jus

Sweet Chili Glazes SalmonPan seared salmon topped with sweet chili glaze and grilled pineapple salsa. Served with jasmine scallion

rice

Steak & FriesFlat iron steak char-broiled to perfection topped with a peppercorn demi glaze & served with garlic parmesan

fries

Hazelnut Creme Brulee

Entree: (choose one)

Dessert:


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

-and-


Choice of soup or salad Choice of soup or salad

$13


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

FACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAFACCIA LUNAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015



Starter:Italian Wedding Soup

Chicken broth based soup with chicken, spinach, mini meatballs, egg drop and topped with parmesan cheese

House SaladAll fresh greens of romaine and radicchio topped with

tomatoes, fresh mushrooms, onions, green peppers, mozzarella and provolone cheese

Soup of the Day


Starter:Hummus Platter

Cider Braised Pork Belly

Chicken Bruschetta with Cherry Heirloom Tomatoes

-and-

-and-

Entree:Fish Tacos with Asian Peanut Slaw

Two tacos stuffed with cabbage, carrots and cashews

Potato GnocchiItalian style dumplings tossed in a refined version of our

marinara sauce and marsala wineDessert:

Local Fruit Parfait

Blueberry Cannoli

Entree:Canneloni

Handmade crepes stuffed with ricotta, chicken and spinach. Baked with a blend of cheeses and neopolitan

sauce

Mussels NormandyMussels, apples and bacon cooked in calvadds cream

sauce. Tossed in fettuccine

Shimp RisottoSauteed shrimp, fresh vegetables, italian style rice

cooked in our house chicken stock, cream and parmesan cheese



Dessert: (choose one)-and-

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

2080 Cato Ave., State College | GigisDining.com

GIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SGIGI’SHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


Chef’s Seasonal SoupInspired by local & seasonal ingredients

Kale Caesar SaladOrganic baby kale, house caesar, asiago, pan fried

croutons

Chef’s Seasonal SoupInspired by local & seasonal ingredients

GumboWith local andouille sausage and pulled chicken

Kale Caesar SaladOrganic baby kale, house caesar, asiago, pan fried

croutons

Fish TacosBlackened and grilled catfish with sweet corn salsa,

spicy chili aioli and house made old bay chips

Shrimp TacosBlackened and grilled shrimp with sweet corn salsa,

spicy chili aioli and house made old bay chips

Shrimp & GritsGrilled tiger shrimp with creamy hominy grits, local

andouille sausage, tomato concasse and wilted baby kale

Pecan Chicken StripsPecan fried chicken with sweet bourbon sauce

Gigi’s Daily Fresh CatchResponsibly sourced from the Gulf of Mexico by

independent fishermen (Rod & Reel)

Petit FiletGrilled 4 oz. filet with wilted spinach, potato galette

and a mustard cream sauce

Starter: (choose one)



Seasonal Fruit Sorbet Mini Seasonal Featured Cake Mini Bread Pudding with Fresh Berries


$30 (tax not included)Includes either Minted Iced Tea or Arnold Palmer

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

options

Small SaladVegetarian, gluten-free and dairy-free

Fresh, Locally Grown Fruit Crisp

Penn State Creamery Ice Cream

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

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Susie Wong EggrollLocally made for over 30 years - this one belongs in the egg roll hall

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Marinated Mushrooms SamplerOur secret recipe - full of rich umami flavor. A must try for

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

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Rosemary Chicken SaladServed on a bed of mesclun greens with balsamic vinaigrette

Fresh Bar (offered until 2 p.m. daily)

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Pretzel ChickenBoneless chicken breast is coated with PA-made hard pretzels, sauteed

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Vineyard ChickenBoneless breast of chicken in a subtle sauce of herbs, white wine & PA-

grown mushrooms. Served with rosemary roasted red potatoes (gluten-free, tracy-dairy)

Salmon Beurre BlancFresh poached salmon with a classic sauce of white wine, butter and

lemon. Served with fresh asparagus

Pan-Seared Lemon TilapiaLemon and panko coated tilapia, pan-seared and topped with a

refreshing citrus butter. Served with vegetable saute

Chef’s “Mac & Cheese”Fresh, local pasta from Fasta & Ravioli Co. with an ambrosial cheese sauce

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Crab Cake Caesar SaladA seasoned & sauteed lump crab cake, deliciously layered on top of our

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Individual Veggie Pizza Roasted mixed veggies, onions, mozzarella, asiago, smoked

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

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814-238-5051 • www.centrecountygazette.com

GazetteThe CenTre CounTy

We cover what’s important to you!

Pick up your copy every Thursday at over 400 locations throughout Centre County or read us online

Providing FREE, local news to our community

Guide to the

11th Annual

Business Spotlight

front CentreTHE CENTRE COUNTY

GAZETTEADVERTISING

SUPPLEMENT OF

April 2015

The CenTre CounTy GazeTTe

May 14-20, 2015

PaGe 17

When you are planning to retire, thoughts of sleeping late, taking long vaca-tions and having no particular schedule fill your mind. The reality, at least among

many of the retired folks I know, is very dif-ferent. With few exceptions, the retired are busy doing jobs they love. The only differ-ence is the lack of a paycheck.

For people 55 and older, one of the ways to get involved in com-munity service at one of more than 130 non-profits is to contact the Retired Senior Volun-teer Program. Through RSVP, you can fill out a simple form, which is available online, and the program will help connect you with or-ganizations that need the skills you have. Some people want to continue to keep their skills updated in their own field, while still others want to try something new and different. RSVP can help with either.One of the pro-grams that is under the umbrella of RSVP is

the Nexus Pen Pal Program. The Bald Eagle School District uses the pen pal program in all its schools. An adult is paired with an elementary-aged child. The two exchange letters several times throughout the year.

In May, the pen pals meet face to face. Those who take part say that the experi-ence is enjoyable and well worth the time. Barb Foley, of Bellefonte, has taken a pen pal for the second year. “I have a third-grade girl this year. She writes a couple of paragraphs to me.” Barb said she enjoys the program be-cause she loves to write letters and she

enjoys meeting the students at the end of the year. “I will definitely do the pen pal program again.”

Another place in need of volunteers is the Mounty Nittany Medical Center. From transporting patients to delivering the mail, volunteers perform many duties that free up the medical personnel to take care of the patients.

B.J. Rhoads has been a hospital volun-teer for seven years. Her focus has become the Mount Nittany Medical Center Radia-tion and Oncology Department. During her shift each Thursday she makes coffee,

stocks the refrigerator and makes sure the crackers and cookies are replenished. Her most important duties involve her caring presence. “I try to help wherever there is a need, whether it is with a patient, or the friend or family member who drove the person to the hospital,” said Rhoads.Rhoads’ duties fall under pastoral care

and her listening ear is offered to all. If the person is not comfortable with con-versation, then she will sit quietly nearby. She said that she prays for the people, if they are comfortable with that. Of course, confidentiality is of the utmost importance and she doesn’t share anything she hears with others.

“When I was teaching, I came up with an award to give children who exemplified the trait we were concentrating on that week,” said Rhoads. “It might be kindness, politeness or some other virtue. I learned to fold paper into cranes and the “Golden Crane Award” was born.

“I realized the cranes might be a kind gesture for others. I have been stopping by each visitor or patient and offering to give him or her a crane,” she said. “The crane is a symbol of long life, good health and good Retired, Page 19

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MatureLifestyLesvolunteer opportunities‘I’m retired. How can I help?’CONNIE COUSINS

Connie Cousins covers a wide variety of events in Centre County for the Centre County Gazette. Email her at [email protected].

Gazette file photo

SENIOR CITIZENS can volunteer at many different sites throughout Centre County. Meals on Wheels

is always looking for volunteers.

By CHRIS [email protected]

BELLEFONTE — When students at Bellefonte Area Middle School need some inspiration, they need

to look no further than sixth-grade teacher Mary Miltenberger.

Her career path was certainly not a smooth one. It had its share of bumps, twists and turns. As the wife of a former U.S. serviceman, she’s

lived in more states — and coun-tries — than she cares to remember.

And while she always wanted to teach, she wound up in the class-room as a result of years and years of schooling.

“I actually went back to school as a non-traditional student,” Milt-enberger explained. “I went to high school and my dad was a steelwork-er. Girls didn’t go to college.”

Miltenberger, 60, is originally from Bethlehem, Pa. She met her husband, Dan, in high school. As a military wife, she never knew where the next stop was.

“We really traveled the world,” Miltenberger said.

And when Miltenberger says world, she means it. She and her husband did two tours in Germa-ny. In the United States, she lived in Alabama, Colorado, Louisiana, Maryland and Pennsylvania. All

Miltenberger, Page 5

www.CentreCountyGazette.com May 28-June 3, 2015 Volume 7, Issue 21 FREE COPY

The CenTre CounTy

GazetteClass of 2015

As Centre County schools prepare for graduation, the Gazette honors area graduates with our annual “Senior Spotlights.” This week, students from Bellefonte, St. Joe’s and State College are recognized for their outstanding achievements./Page 16

Police ................................ 2Opinion ............................ 7

Health & Wellness ............ 8Penns Valley Spotlight ..... 9

Education ....................... 10Community ............... 11-15

Centre Spread ........... 16, 17Sports ......................... 19-24

Arts & Entertainment 26, 27Puzzles ............................ 28

Business ..................... 29, 30Classified ........................ 31

Front and Centre

CURTAIN CALL: State College Area High School’s Robert Drafall is retiring after 19 years of teaching music at State High. He’s been a teacher for 36 years. Gazette correspondent Allison Lightner takes a look back at his career. Page 10

FREEDOM ISN’T FREE: The Penns Valley Area paused to remember those who gave everything as Centre County celebrated Memorial Day on May 25. The Gazette’s Sam Stitzer covered the emotional day. Page 11

POETRY TIME: Abby Minor has helped a poetry writing group at the Salem Hill Assisted Living Facility. The project is funded by a grant from the Pennsylvania Council of the Arts. Page 14

GOLDEN GIRL: State College Area High School’s Veronika Karpenko captured first place in the Class AAA Triple Jump during the PIAA Track and Field Championships. Page 19

YMCA plans new facilityBy ALEXA LEWIS

[email protected]

SPRING MILLS — The Centre County YMCA will break ground on a new facility in the Penns Valley community of Spring Mills this summer, after identifying the need for another facility back in 2007.

“This has been a part of the YMCA’s stra-tegic plan for years,” said Howard Long, CEO and president of the organization.

After two prior attempts to develop a new facility, the county’s YMCA is now planning to begin repurposing a building in Penns Valley starting in early July.

The facility is set to open to mem-bers by January, Long said. It will occupy a 13,400-square-foot space offering a variety of programs including aerobic classes, spinning classes, senior and teen programs, preschool classes and summer day camps.

The facility also will feature an aerobic stu-dio, a child watch area, a community room, men’s and women’s locker rooms, a fitness room, a multipurpose room, a play area and office space.

“This is a very small start, but a good start for us,” Long said. “It is a good first step.”

He said the YMCA will consider the facility a program center, which is a facility that does not include a pool and a gymnasium as many YMCA’s offer.

“We aren’t saying that it isn’t possible,” Long added. “It is something we could do down the road.”

Long said YMCAs are constantly evolving to better serve the community’s needs.

Both Long and Mary DeArmitt, the YMCA of Centre County’s marking and communica-tions director, said the community has sup-

ported the decision to build a facility in Penns Valley.

Currently, the Penns Valley Area School

YMCA, Page 6

CHRIS MORELLI/The GazetteEYE ON THE FUTURE: This site will be the new location of the YMCA in Spring Mills, expected to open in January 2016.

CHRIS MORELLI/The GazetteHEAD OF THE CLASS: Mary Miltenberger is a sixth-grade language arts teacher at Bellefonte Area Middle School. The mother of four has been a teacher for 15 years.

For Miltenberger, nothing beats inspiring young minds in school

CENTRE COUNTY SPOTLIGHT

By MICHAEL MARTIN GARRETTStateCollege.com

BELLEFONTE — A conflict embroiling local lawyers, judges and the district attorney is growing even more heated because of a new appeal in the Pennsylvania Superior Court.

As part of that appeal, a courthouse employee is now alleging that Court of Common Pleas Judge Bradley Lunsford and Cen-tre County District Attorney Stacy Parks Miller texted each other in the courtroom about an ongoing trial in 2012.

“During one of the recesses ... Judge Lunsford told me that he and the District Attorney were texting to each other during the four day trial,” reads an affidavit signed by former court reporter Maggie Miller.

“Then (Lunsford) complained that through texts, Stacy Parks Miller was ‘bitching to him’ about the way Judges Lunsford handled some objections and how he was handling the trial.”

Defense attorney Bernard Cantorna is now using that affida-vit as part of an attempt to secure a new trial for Jalene McClure, who was convicted of aggravated assault of a minor last year.

Cantorna unsuccessfully attempted to have Lunsford re-moved from the McClure case before her conviction, arguing that phone records showed Lunsford had texted Parks Miller many times over the course of the trial. He claimed this fre-quent contact biased the court against McClure.

Affidavit, Page 6

Affidavit alleges judge texted

DA during trial


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

HOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHOME D PIZZERIAHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


RHBC Peasant Pale Ale Cheddar Beer SoupPancetta, potatoes, pretzel croutons

Garden Greens Salad, Classic Caesar Salad orTraditional Spinach Salad

RHBC Peasant Pale Ale Cheddar Beer SoupPancetta, potatoes, pretzel croutons

Garden Greens Salad, Classic Caesar Salad orTraditional Spinach Salad

House CrostiniGarlic herb cheese, sundried tomato pesto, fresh basil

Chicken MarsalaMushroom, Marsala wine sauce, parmesan risotto

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

Fresh Atlantic SalmonCardamum rub, pineapple chutney, micro greens, pecan wild rice,

seasonal vegetables

Cider Brined Pork PorterhouseLocal chop, wild mushrooms, apple demi, cast iron macaroni &

cheese, seasonal vegetables

Shrimp & Pasta Fra DiavoloGulf shrimp, penne pasta, San Marzano tomato, garlic, caper, fresh

basil, chiles, asiago, xvoo

GLUTEN FREE: Penne PomodoroHouse tomato sauce, fresh herbs, asiago, xvoo

7” Cheesesteak (Steak or Chicken)California: grilled onions, provolone, lettuce, tomato, mayo

Buffalo: house hot sauce, grilled onions, provolone, lettuce, blue cheese

Chicken Caesar WrapRomaine, fries, parmesan, creamy garlic dressing

Turkey Club WrapBacon, lettuce, mayo

Pollo PaniniGrilled chicken, provolone, roasted peppers, baby greens, tomato,

house herb cheese, balsamic glaze

240 Minute Porter Braised Porkloin SandwichProvolone, apple fennel slaw, lemon aioli, house roll


NY-Style Cheesecake | fresh berries, whip creamWood Oven Cobbler | house vanilla bean gelato



$28 (tax included)Includes non-alcoholic beverage

Available 4 pm to close

Baked Potato SoupRich and creamy with bacon and cheddar cheese

Demi Caesar SaladChopped romaine, asiago cheese, house made croutons, caesar

dressingBavarian Pretzel

Jumbo pretzel, salted, served warm on the inside and crisp on the outside. Your choice of honey, coarse grain or yellow mustard

WingsFive of our famous wings (two-time Tussey Mountain Wingfest

Champs!) with your choice of sauce: Spicy Garlic Ranch, Root Beer Bourbon BBQ, Thai BBQ, Buffalo, Sweet & Spicy, Salt & Vinegar,

Garlic Parmesan

Course 3: (choose one)All homemade of course!

Best Ever Peanut Butter PieWhitney’s Famous Coconut Cream Pie

Triple Berry Crisp in a Jar

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$13 (tax included)Includes non-alcoholic beverage

Available 11:30 am - 4 pm only

Baked Potato SoupRich and creamy with bacon and cheddar cheese

Demi Caesar SaladChopped romaine, asiago cheese, house made croutons, caesar

dressingDemi Spinach Salad

Spinach, bacon, dried cranberries, bleu cheese crumbles, almonds, balsamic raspberry vinaigrette

WingsFive of our famous wings (two-time Tussey Mountain Wingfest

Champs!) with your choice of sauce: Spicy Garlic Ranch, Root Beer Bourbon BBQ, Thai BBQ, Buffalo, Sweet & Spicy, Salt & Vinegar,

Garlic Parmesan

BLT Steak SaladGrilled ball steak, bacon, tomatoes, house made croutons

and our BLT vinaigrette (chicken may be substituted for steak)

Game TrioA trio of game slider burgers: venison, elk and bison

Turkey SpinachTurkey breast, bacon, spinach with asiago cheese, cranberry

orange relish and red onion on a telera rollCatfish Sandwich

Pan seared blackened catfish with a honey pecan butter

Ball Tip SteakGrilled and served with bacon bleu cheese butter

Honey Pecan CatfishBlackened with honey pecan butter

Asiago ChickenChicken breast with sauteed mushrooms, melted asiago sheese and white wine cream sauce over papardelle pasta (gluten free

pasta available) Bourbon Salmon

Grilled salmon filet with bourbon BBQ glaze, pineapple salsa and tortilla strips



Course 2: (choose one)-and-

$13


449 Hublersburg Rd., Howard | HublersburgInn.com




Mac & CheeseCavatappi pasta, cheese sauce

MeatballsVeggie balls

Bavarian Soft Pretzel

Piggy Mac & CheeseCavatappi pasta, cheese sauce, smoked pulled pork,

honey ham, hickory smoked bacon

Shephard’s PieGround beef, turnips, celery, carrots, onions, yukon gold

mashed potatoes, romano

Shrimp, Tomato & PestoMarinated shrimp, tomato, pesto, whole grain spelt

flatbread

Meat & Cheese SlateYour choice of 3 meat and 3 cheese selections from our

daily rotating Charcuterie and Fromage selections; with housemade pickles and chutney


Course 3: (choose one)Cherry Pie

Peanutbutter TruffleCulinary Week Specialty Dessert

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

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MeatballsBeer, pork & veal mixture with margherita sauce

Veggie Balls Vegetable mixture with margherita sauce

Bavarian Soft PretzelLiberty Craft House Beer Mustard

Mixed Grain SaladArtisan salad blend, wild rice, barley, quinoa, wheat berries, almonds, pecans, dried cranberries, maple

vinaigrette

Shepherd’s PieGround beef, turnips, celery, carrots, onions, yukon gold

mashed potatoes, romano

Swine FlatbreadMargherita sauce, fontina, italian sausage, hickory smoked bacon, smoked pulled pork, flaky flat bread

Pulled Pork SandwichSmoked pulled pork, kc sweet bbq sauce, kaiser roll

-and-



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



Traditional Wedding or Minestrone SoupAsparagus Milanese

Wood Roasted MusselsMixed Green or Caesar Salad

Fried Calamari

Buccatini Bolognese with Meatball Hollow long noodles, homemade meat sauce from bologna,

one homemade meatball

Penne Julia Tiny meatballs, Italian sausage, mushroom, tomato sauce,

ricotta

Asparagus Ravioli Fresh asparagus, ricotta, goat cheese, sage butter sauce

Chicken Marsala Wild mushrooms, prosciutto, imported marsala wine sauce,

asparagus and soft polenta

Beet & Ricotta Gnocchi with Wilted Greens and Aged Balsamic

Butter sauce, romano cheese



Course 3: (choose one)Tiramisu

Homemade GelatoCulinary Week Specialty Dessert



1272 North Atherton Street, State College | MariosItalianStateCollege.com

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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




Course 3: (choose one)Tiramisu

New York Cheesecake with topping

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

ROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIROTELLIHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


Caesar SaladSide House Salad

Italian Wedding SoupSoup of the Day

Homemade Italian Meatballs with Vodka Sauce

Bruschetta Italiana

Salmon SaladFresh spinach with roasted corn, fresh tomatoes, avocados

and red onion

Malibu Chopped SaladAssorted greens with diced avocado, grilled chicken, bacon,

tomatoes, red onions and fresh mozzarella served in a homemade bread bowl

10” Gluten Free Pizza

Ziti DiavoloGarlic, onions, green peppers, julienne sausage and chicken

breast sauteed with hot sicilian sauce

10” Margherita PizzaSignature Rotelli pizza sauce with fresh basil and fresh

mozzarella cheese

Baked SalmonSweet pea lemon pasta topped with romano cheese and sun

dried tomatoes

Five Cheese TortelliniCrab alfredo, fresh basil and fresh tomatoes

Pork Porterhouse10 oz Grilled Pork topped with a mushroom marsala demi

glace served with golden mashed potatoes and fresh vegetables

Penne Alla VodkaAl dente pasta with fresh tomatoes, garlic, fresh basil,

cream, marinara sauce and grilled chicken

Buffalo Chicken Mac & ChezCreamy and spicy with mozzarella, hot sauce, fried chicken

and gorgonzola baked on top



-and-

$10




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 & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYSPAT’S CAFE & SPEAKEASYHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


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 with Andoiulle Corn Cream on Cornbread Stuffing

Crab and Crawfish Hot Pepper Pasta

Any listed Creole Blue Plate

Any of our Jambalayas

Honey Almond Crusted Chicken

Grilled Chicken with Andoiulle Corn Cream on Cornbread Stuffing

Oven Roasted Wild Alaskan Salmon

Vegetable Napoleon with BrieMesquite Sirloin Tender

Crab and Crawfish Hot Pepper Pasta

Cheese Tortellini with Artichoke Hearts and Pesto Cream

-and-


Course 3:Triple Chocolate Tiger Cake



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

THE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNTHE TAVERNHAPPY VALLEY CULINARY WEEK SPECIAL MENU: JUNE 22-28, 2015


Soup DuJour

Tavern Tossed Salad

Soup DuJour

Side Spinach Salad with Walnut Strawberry Vinaigrette

Two House Made EggrollsCheesesteak Eggrolls made with shaved rib eye, sauteed

onions and monterey jack cheese. Wrapped in a traditional egg roll wrapper and served with a light tomato sauce for dipping. Or Reuben Eggrolls - all the taste of a traditional Reuben wrapped in a rye eggroll wrapper and served with our house made russian dressing. Or mix it up and get one

of each!

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

Turkey Bacon DeluxeFresh sliced turkey breast and crisp bacon on a croissant

with lettuce, tomato, and spicy ranch dressing

Fresh Linguine with Chicken Alfredo SauceFresh local “Fasta Pasta” linguine served with a sauce of

chicken, cream, garlic, herbs, romano & parmesan cheeses

Roast Cranberry Glazed Pork LoinBoneless local “Hogs Galore” pork loin roasted with port

wine, cranberry sauce, broown sugar and cranberry juice. Sliced and served with a sweet cranberry glaze and a

chutney garnish.

Double Stuffed Shrimp with Beurre BlancFour jumbo shrimp filled with a crabmeat stuffing and

baked. Served with a sauce of vermouth, butter and shallots.

Stir Fried Vegetables over Rice*Gluten-free and vegetarian* Fresh locally grown vegtables

stir fried with garlic and served over white rice.

Starter: (choose one)


Dessert:

-and-


Included is a single scoop of Berkey Creamery ice cream. For an additional $3.00 you may choose from any of our

freshly made desserts.


324 West College Avenue, State College | zolabistro.com

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Green GazpachoTomatillo, cucumber, olive oil, fresh herbs, crouton

Heirloom Tomato SaladBurrata, olive oil powder, balsamic caviar, maldon sea salt,

basil

Crispy Frog LegsFried basil, smoked paprika, tomato brie flan, pickled

cauliflower

Soup du JourSeasonal | Vegetarian

Heirloom Tomato SaladBurrata, olive oil powder, balsamic caviar, maldon sea salt,

basil

Three Course Cheese Board

Dessert:

First Course: (choose one)


-and-


Amish Chicken1/2 farm fresh chicken, baby carrots, cipollini onions, bacon

lardons, chicken jus

Copper River SalmonLocal vegetables, dill oil, mustard sabayon, hazelnuts

Sous Vide Skirt SteakBleu cheese gnocchi, spinach, burgundy demi-glace

Crab CakeBlue crab, leek tartare, arugula oil, belgian endive, lemon

aioli

Pulled Pork SandwichPulled pork, asian slaw, housemade BBQ, fries jalapeno

Blood Orange Panna Cotta

Molten Lava Cake with Creme Anglaise


Celebration

Hall

AT

814.238.0824

Culinary delights for any venue, day or night

Our social & corporate catering & party rental division has been doing business locally since 1947 — from backyard events to elegant weddings, class reunions to the legendary Beaver Stadium. We’ve been there, done that.

Celebration

HallCelebration

HallCelebration AT

Celebration AT

Celebration

CATERING& EVENT RENTALS

hoagscatering.com2280 Commercial Blvd.,

State College

◆ Penn State University Park Campus

◆ General Potter’s Farm

◆ C. Barton McCann School of Art

◆ Brookmere Winery◆ Seven Mountains

Wine Cellars◆ Spring Mount Farm◆ Mt. Nittany Winery◆ The American

Philatelic Society

◆ Centre Furnace Mansion

◆ Earlystown Manor

◆ Penn State Arboretum

◆ Penn State Beaver Stadium

◆ Penn State Golf Course

◆ Bed & Breakfast at the Rock Garden

◆ Gillbrook Farms◆ Harmony Forge

June 17 • 20 • 24 • 27 7:30 p.m. - Esber Recital Hall

BEETHOVENBRAHMSMOZART& more...

800-ARTS-TIXMPW.PSU.EDU

Make it a night out by combining your performance tickets with a sumptuous dining experience!

Reservations recommended.

Culinary Week, from page 4

fl avors include raspberry nectar, mango peach and blood orange.

Spat’s will present Pairing Wine with Artisan cheese at Spat’s Café on Thurs-day. Again, reservations are required. You will be surprised to fi nd out how dif-ferent cheeses taste with varied wines.

Friday features the Kitchen Kaboodle with a Mexican Botana, small bites with

a Mexican twist at the store from 3 to 7 p.m.

Friday at Tussey Mountain Amphi-theatre, you can watch the fi lm “Willy Wonka and the Chocolate Factory.” Gates open at 8 p.m. and you can visit the concession stand and search for a “golden ticket” to win prizes.

Home D Pizzeria and Robin Hood Brewing Co. again run happy hour on Friday and also have live entertainment

with no cover charge.Also on Friday, Spats Café is holding

a Cajun and Creole Gumbo Chef Demo. Reservations are needed.

On Saturday, stop in at Kitchen Ka-boodle and see an in-store demo of Nor-dicaware Baking Pans and Sweet and Savory Treats. The demo runs from 11 a.m. to 3 p.m.

Culinary Week, Page 31


Legends814.863.5080

The Dining Room814.865.8590

The Gardens814.863.5090

Whiskers814.865.8580

Right Around Cornerthe

www.pennstatehotels.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

Culinary Week, from page 30

Spats will again present “Home Made Ice Cream and or Fruit Based Sorbet.” These treats can be made in one hour and are reported as “delicious.”

Lori Miller, Director of Visitor and Member Services for Central PA Convention and Visitors Bureau, expects Happy Valley Culinary Week to be a success once again.

Miller said that seating is limited for the Spats demonstra-tions. The demonstrations at Spats Café are on Monday, June 22 through Saturday, June 27. Each day, there will be demos from 4 to 5 p.m.

According to Miller, the presenters are: Chef/owner Duke Gastiger and Spats Café and reFarmCafe Executive Chef Chris-topher Speranza.

Tickets can be obtained by emailing your name, demonstra-tion day and number of tickets to [email protected].

Miller also highlighted the event on Wednesday at the South Hills Business School.

“The Food Festival, with all the chefs coming out, music and vendors promises to be a great experience,” she said.

Miller encourages you to “celebrate the culinary scene. It’s all about getting out of the house and enjoying good food and company.”

All the Happy Valley Culinary Week restaurants will offer a multi-course fi xed price menu during their hours of opera-tion.

The opportunity to sample a broad selection of food from local producers and chefs is one that the public should not miss.

Most meals feature three courses with appetizer, entrée and dessert.

For more information about Happy Valley Culinary Week, visit www.happyculinaryweek.com.


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2015 Happy Valley Culinary Week Guide

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