Harvest Menu, Cider Two Ways
Autumn Harvest Menu Begins Tonight!
Enjoy the bounties of Autumn Harvest for the next three weeks at Harrison’s. Some dishes to look forward to: Local Beef Pot Roast braised with root vegetables, and served with a goat cheese polenta cake; Fall Harvest Salad with arugula, Granny Smith apples, toasted pumpkin seeds, and apple cider vinaigrette; Butternut Squash Ravioli with a Gorgonzola Cream Sauce; Praline Pumpkin Cheesecake. If you’re hungry for fall flavors, Harrison’s is the place to be!
Enjoy our Fall Harvest menu daily after 4:30pm. It will be available in addition to our full dinner menu.
Enjoy Apple Cider, Two Ways
Pumpkin beers and pumpkin spice lattes have taken the spotlight as harbingers of autumn in recent years, but this month Harrison's is focusing on that other great fall beverage: apple cider. Long before pumpkin spiced everything hit the market, apple cider was (and still is) a quintessential flavor of fall.
As apple season is in full swing in PA, you can find apple cider—both alcoholic and non-alcoholic varieties—everywhere you look. As a complement to our Autumn Harvest feature menu, you'll be able to enjoy PA cider two ways at Harrison's this month. Indulge in it warm and spiked with Cabin Fever Maple Whiskey, a perfect way to combat the encroaching cold. Or, enjoy it crisp and fermented, in Keewaydin Semi-Dry Hard Cider. Keewaydin Cider, made by Otto’s in partnership with Kunes Farm in Keewaydin, PA (in Clearfield County), where they have been growing apples for 75 years.
Cider has a rich history as a staple beverage of England—the United Kingdom still produces more than 150 million gallons of it annually. In the fourteenth century, it even reached a sacred level: children were baptized in cider instead of water (because at that time it was cleaner than the water).
This love of cider carried over to the United States as well. It was actually the beverage of choice among New England settlers, who brought cider apple seeds with them to cultivate. It is estimated that, in the mid-eighteenth century, an average Massachusetts resident consumed 35 gallons of cider per year. The prevalence of cider stretched West as John Chapman (aka Johnny Appleseed) traveled through the Great Lakes and Ohio River region, planting orchards as he went. We can't thank Johnny Appleseed enough for helping to make apple cider a ubiquitous Pennsylvania beverage!
Want to find out more? For more interesting facts about apple cider, click here. For a brief history of cider in the United States, click here.
A Chance to Give: Hilton Garden Inn Food Donation
We just wanted to let you know what our friends at the Hilton Garden Inn are up to this month. From Mandy Chaplain, the hotel’s Front Desk Manager:
“October is Global Month of Service at Hilton Hotels everywhere! Hilton Garden Inn State College is participating in a fall food drive with the Food Bank of the State College Area. We request your kindness in helping the State College Food Bank feed those in need in Centre County. Drop your donation of needed items in the donation barrel in the lobby inside the main entrance when you visit Harrison’s. Thank you!”
Food Bank Needs List:
Cereal or Oatmeal, Spaghetti / Pasta Sauce, Rice/ Rice sides, Tomato Products (diced, stewed, paste, sauce, etc.), Canned meats (chicken, Spam, tuna, etc), Canned soups / canned pasta, Beans, Macaroni & Cheese, Condiments (ketchup, mustard, barbeque sauce, mayonnaise), Juice (100%), Salad dressings (ranch, Italian, etc.), Sugar & Flour, Oil, Coffee / Tea / Hot Chocolate, Shampoo / Conditioner, Toothpaste / Toothbrushes, Deodorant, Laundry Detergent, Soaps (bar or liquid).
For more information, you can reach Mandy at 814-272-1221 or stop by the front desk at the Hilton Garden Inn State College.