Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “restaurant”
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.
Continue Reading: Restaurant puts local food in your Green Bowl
Posted by Jamie Oberdick on 09/05, 2013 at 07:20 AM
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.”
Continue Reading: Pleasant Gap’s Village Eatinghouse celebrates local food and art
Posted by Jamie Oberdick on 09/03, 2013 at 08:17 AM
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.
Continue Reading: Harrison’s Seasonal Spring Menu
Posted by Emily Wiley on 04/23, 2012 at 10:31 AM
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.
Continue Reading: Rustic Italian Fare at Harrison’s
Posted by Emily Wiley on 02/03, 2012 at 09:29 AM
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.
Continue Reading: From the Field to the Fryer and Back
Posted by Kit Henshaw on 06/09, 2011 at 01:05 PM
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.
Continue Reading: Suzie Wong’s Egg Rolls
Posted by Emily Wiley on 04/25, 2011 at 12:39 PM
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.
Continue Reading: East West Crossings in Lemont
Posted by Erin Donahue on 04/05, 2011 at 01:33 PM
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.
Continue Reading: Café Lemont
Posted by Christina Barkanic on 03/25, 2011 at 01:35 PM
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.
Continue Reading: The Autoport in State College
Posted by Erin Donahue on 03/22, 2011 at 10:40 AM
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?
Continue Reading: Valentine’s Day Dinner Ideas in State College
Posted by Christina Barkanic on 02/11, 2011 at 02:21 PM
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.
Continue Reading: LIFeSTYLE Trattoria in Bedford
Posted by Emily Wiley on 12/07, 2010 at 02:11 PM
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.
Continue Reading: Tree Tops Restaurant at Polymath Park in Acme
Posted by Emily Wiley on 11/30, 2010 at 11:26 AM
Looking for a restaurant that supports local vendors? Look no further.
Continue Reading: Local Restaurants
Posted by Michele Frank on 11/16, 2010 at 03:54 PM
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.
Continue Reading: Harrison’s Restaurant in State College
Posted by Michele Frank on 10/28, 2010 at 12:40 PM
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.
Continue Reading: Herwig’s Austrian Bistro in State College
Posted by James Gherardi on 10/14, 2010 at 02:31 PM
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.
Continue Reading: Where Young Chefs Train
Posted by Emily Wiley on 09/15, 2010 at 09:49 PM
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.
Continue Reading: Elk Creek Café + Aleworks in Millheim
Posted by Michele Frank on 09/15, 2010 at 08:20 PM
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.
Continue Reading: The Cheese Shoppe in State College
Posted by James Gherardi on 09/10, 2010 at 02:56 PM
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?
Continue Reading: The Enchanted Kitchen: “Local. Organic. Live.” State College
Posted by Brittany Trott on 06/22, 2010 at 09:12 AM
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.
Continue Reading: Otto’s Pub and Brewery: “Think Fresh! Buy Local!” State College
Posted by Brittany Trott on 06/10, 2010 at 07:46 AM
Want to join the journey? Here are five ways to eat close to home:
Continue Reading: How to Eat Local
Posted by Brittany Trott on 06/03, 2010 at 12:43 PM
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- Co-owner of Way Fruit Farm shares three favorite apple recipes
- Recipe: Venison chili a great way to serve up results of this year’s hunt
- Local food sides share a rightful place next to turkey star on Thanksgiving stage
- (See All Recipes)
Food Stories from NPR
December 09, 2013
Historian Maureen Ogle's new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There's a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.
December 08, 2013
For the first time, scientists have figured out where we sit on the global food chain. Although humans are clearly top chefs of the world, we're not the top predator. Instead, our ranking is closer to a small, smelly fish that we put on pizzas and salads.
December 07, 2013
After several years of declining shrimp stocks, regulators have imposed a moratorium on shrimping in New England waters. The closure could hurt commercial fisherman and future demand for the Gulf of Maine shrimp, but scientists say the move may be the only way to prevent the population from collapsing.
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