Fasta & Ravioli Company in State College

Fasta & Ravioli Company in State College

Almost a year ago, Bob Ricketts brought a new business to State College: a fresh ravioli and pasta shop. Today the Penn State alum and owner of Fasta & Ravioli Company caters to a surprisingly large niche market of students and locals. Ricketts offers customers homemade pasta and ravioli and a selection of sauces like tomato, vodka, and pesto. Products are available at the South Fraser Street storefront and at farmers markets and restaurants, as well. “Fast and Fresh” is the mantra here, a motto that Bob lives by. He was eager to share his story with me.

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{name} Posted by James Gherardi on 09/17, 2010 at 11:07 AM

Tags: vendor | pasta |

Where Young Chefs Train

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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{name} Posted by Emily Wiley on 09/15, 2010 at 09:49 PM

Tags: restaurant | audio |

Elk Creek Café + Aleworks in Millheim

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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{name} Posted by Michele Frank on 09/15, 2010 at 08:20 PM

Tags: restaurant | beer |

Okra Hash with Spicy Sausage

Okra Hash with Spicy Sausage

Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.

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{name} Posted by Michele Frank on 09/14, 2010 at 08:56 AM

Tags: recipe | summer | fall | okra | meat |

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