Restaurant puts local food in your Green Bowl

The Green Bowl is one of those interesting restaurants that let you build your own meal. The concept is simple. You choose your vegetables, fruits, noodles, etc.; then specify what sort of meat you want, if any; pick your sauce; then a staff member stir fries it for you. It’s sort of like being your own prep chef.

Some places refer to this sort of thing as Mongolian barbeque, although there are some difference such as a wider variety of sauce selections at the Green Bowl as opposed to other places like it. Along with the great flavor, one aspect of the Green Bowl that makes it stand out from similar establishments is inclusion of local food ingredients, thanks to owners Scott and Marley Wong.

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Tags: GreenBowl | restaurants |

Pleasant Gap’s Village Eatinghouse celebrates local food and art

The Village Eatinghouse has a fairly long history as a stalwart of the central PA food scene. It was originally started in 1985 in Boalsburg by Clay and Melanie Phillips as a small restaurant and catering service. However, in 1996 they decided to focus solely on catering and their line of food products. Then in 2006, they focused on specialty food products and out of catering, but that changed in 2012. “We realized that our lives worked better for us and our marriage when we worked together and we decided to re-open the Village Eatinghouse in the town that we live in, Pleasant Gap, in early Sept of 2012,” Melanie said.

Today, the Village Eatinghosue is a combination restaurant, catering business, specialty food market, and showcase for local artists. In the one year of their existence, they have become a must-go place for breakfast, lunch, or an early dinner. And local food certainly plays a part in their business. “The Marketplace and Cafe idea came about through our love of this area and its abundant local entrepreneurs producing everything from homemade salsa and jams to handmade arts and handicrafts,” Melanie said. “We believe in the local economy succeeding by utilizing the local resources and supporting locally owned small businesses.”

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Tags: VillageEatinghouse | restaurant | specialtyfood |

Harrison’s Seasonal Spring Menu

Snow may be falling today, but it is April, and Harrison’s Wine and Grill is serving its seasonal spring menu.

The globally-inspired menu includes a few new partners that attended the PASA conference in February—Vale Wood Farms and Clover Creek Cheese Cellar, with several more in the works. Harrison’s now has over 25 local growers and purveyors. See the full list here.

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Tags: spring | restaurant |

Rustic Italian Fare at Harrison’s

In addition to the regular local menu at Harrison’s Wine Grill in State College, the restaurant is also featuring the flavors of rustic Italy during the month of February. Beginning today, sample a salad of arugula, fresh pear, and Pecorino; veal ravioli with fresh sage brown butter; seared sea scallops with whipped potatoes; and polenta with berries. Download the full menu. 

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From the Field to the Fryer and Back

Welcome to Kit Henshaw from Harrison’s Wine Grill, another new contributor to the Local Food Journey blog!

What do baby lettuces, garlic scapes, micro sunflower shoots, French sorrel, rhubarb, greens … and used fryer oil have in common? They’re all wrapped up in the partnership between Harrison’s Wine Grill and Green Heron Farm run by the talented Tony Ricci and Becky Smith.

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Suzie Wong’s Egg Rolls

Chef Harrison Schailey and Kit Henshaw are the owners of Harrison’s Wine Grill & Catering in State College, which currently supports more than 20 local food businesses. One such business is Suzie Wong’s Egg Rolls.

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Tags: asian | restaurant |

East West Crossings in Lemont

East West Crossings in Lemont is home to teas, books, gifts, and art. Their mission is to build a peaceful environment to help customers relax and warm their spirits.

“We have created a place where people pause from their busy lives, relax alone or with a friend or two, and rejuvenate,” says Ruth Nissly, assistant at East West Crossings. Ruth looks forward to seeing regular customers and meeting local artists and musicians who have entertained or displayed work at the shop.

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Tags: cafe | restaurant |

Café Lemont

In the small town of Lemont, just minutes outside of State College, sits an enchanting Victorian house that is home to Café Lemont. With its inviting front porch and charming exterior, Café Lemont had exceeded our expectations before we entered.

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The Autoport in State College

The Autoport on South Atherton Street has been a staple in State College for over 70 years. Since the 1940s, the Autoport has evolved from a service station that repairs cars into a restaurant and lodge. Today it has a reputation for serving fresh food and offering exceptional hospitality.

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Valentine’s Day Dinner Ideas in State College

Are you still looking for a way to spoil your sweetheart this Valentine’s Day? Why not dine out at a local restaurant that promises to serve fresh, seasonal food in a romantic setting? 

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Tags: restaurant | holiday |

LIFeSTYLE Trattoria in Bedford

LIFeSTYLE is an Italian gem in Bedford County. It’s located just off Main Street, between the 1794 headquarters of George Washington and the medicinal mineral springs, now home to a luxurious spa and resort.

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Tree Tops Restaurant at Polymath Park in Acme

Polymath Park is nestled in the woods of the Laurel Highlands. Three Frank Lloyd Wright-inspired homes sit on 100 acres of tranquil forest, and down a narrow driveway barely visible behind tall trees, is Tree Tops.

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Local Restaurants

Looking for a restaurant that supports local vendors? Look no further.

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Harrison’s Restaurant in State College

Hotel chains typically house generic restaurants, but Harrison’s Wine Grill & Catering located in the State College Hilton Garden is an exception. The cuisine is inventive, and the restaurant is cozy and close to the kitchen where you can watch flames leap off the stovetop, adding an unexpected and entertaining aspect to your dining experience.

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Herwig’s Austrian Bistro in State College

I’ve passed Herwig’s Austrian Bistro on College Ave. at least a hundred times and never considered going inside. Then a friend told me the food is unbelievable. So, the other day, my brother and I finally decided to give it a shot. 

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Where Young Chefs Train

The culinary arts program at Penn College in Williamsport offers a unique hands-on teaching environment for aspiring chefs. Students not only learn to slice, dice, and chop, they learn to be gracious hosts in Le Jeune Chef Restaurant. Join Emily Wiley in the kitchen and at the table for a gourmet meal prepared with local ingredients.

Listen to the audio story and view a slideshow of photos.

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Tags: restaurant | audio |

Elk Creek Café + Aleworks in Millheim

Overall, I am a typical Penn State student. I drink the beer that is on tap and on special. I’m so used to drinking the cheap stuff that I’m intimidated by craft brews. Also, because I come from a wine drinking family, I have limited experience with beer. Yet I was intrigued by the allure of Elk Creek Café + Alehouse, and so I traveled with my boyfriend 30 minutes to Millheim in pursuit of something other than Bud Light.

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The Cheese Shoppe in State College

The Cheese Shoppe in State College offers more than coffee and conversation. Listen to Owner Bill Clarke share the history of the shop and meet some of the regulars.

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The Enchanted Kitchen: “Local. Organic. Live.” State College

A raw food diet includes more than just carrot and celery sticks. Rather, envision a pile of raw zucchini noodles topped with garlic scape pesto, bell peppers, and sesame seeds. Or how about a kale salad with Thai curry pineapple crème, sugar snap peas, and green onions?

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Otto’s Pub and Brewery: “Think Fresh! Buy Local!” State College

Last week my mother and sister visited State College, and we agreed on two criteria for our Thursday evening dinner: it had to taste good, and it had to be local.

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How to Eat Local

Want to join the journey? Here are five ways to eat close to home:

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Tags: farm | restaurant | market |