Crab Features, Wine Flights, Around Town
June 16, 2015
- Highlights: June Crab Features
- Summer Wine Flight - Enjoy in June & July
- Harrison's on the Town: Upcoming Events
Highlights from Our June Crab Features
Harrison's soft shell and lump crab features have been a big hit this year, with rave reviews from many guests. The runaway favorite has been the Crab Crepes...delicate crepes, succulent lump crab meat, rich Mornay sauce, accompanied by our fresh-from-the-farm, local vegetable feature. Yum!
The Ravioli "Oscar" has also been a popular item this year. Our favorite customer comment came from one refined and understated Harrison's Frequent Diner. "This is crazy!" she exclaimed upon tasting the Fasta Ravioli topped with lump crab. When our server, unsure how to interpret this comment, inquired whether it was "crazy good" or "crazy bad," she affirmed: "Crazy good!"
And rest assured, we've also received many "oohs" and "aahs" over our Soft-Shell Crab dishes as well. Everyone finds a favorite to love among our three preparations: traditional, picatta, or sushi-inspired.
Join us for these features until (close to) the end of the month, and let us know what you think! Our Soft-Shell and Lump Crab Features are available daily after 4:30pm in addition to our full dinner menu.
Summer Wine Flight: Available in June & July
We have selected some perfect summer wines to complement our seasonal seafood features in June and July, and so far, they have been just as popular as our crab features!
We have a thing for dry rosés around Harrison's, so no selection of summer wine features would be complete for us without at least one or two. We currently are featuring two: one from France and one from right here in State College. The E. Guigal Côtes du Rhône is a classic French dry rose--light and crisp with subtle hints of stone and resin. The Happy Valley Vineyard Prairie Rose, while equally as dry, is fruitier, with citrus and cherry flavors. Both are delicious, and one oenophile patron couldn't decide which one was local and which one was from France in a blind taste test!
For the second two featured summer wines, we moved away from dry rosés into lightly sweet and refreshing white wines. The first, La Forcine Vouvray, was also featured on our Springtime in Paris menu in April, and we decided to bring it back for summer because of its immense popularity. Its return has been met with just as much enthusiasm as its debut at Harrison's, and some have suggested we add it to our wine list permanently. From the Loire Valley in France, the Vouvray is a demi sec of chenin blanc, making it slightly sweet. It has a complex nose and palate, with a nearly perfect balance of fruit and acidity. The second white wine was featured last summer, and it is so delightful, that we just couldn't resist bringing it back. Ciconia Vinho Verde, a Portuguese variety that is rapidly growing in popularity in the United States, goes the route of citrus and tropical fruit notes, with a subtle effervescence that makes it irresistible on a hot day.
We invite you to try these wines by the glass, by the bottle, or as part of a Summer Wine Flight now until the end of July. They'll be gone once we switch to summer Italian and begin our Isle of Capri menu in August.
Harrison's on the Town: Upcoming Events
June is a busy month with many events around town where Harrison's will be making an appearance. Come see us at one or more of them!
CBICC After Hours Event at Big Spring Spirits
Thursday, June 18
We'll be one of the featured food providers at the After Hours Event for the CBICC (Chamber of Business and Industry of Centre County) held at Big Spring Spirits distillery in Bellefonte. You don't have to be a member to attend this event of networking, good food and drink, and music. See more information at www.cbicc.org/events/Business-After-Hours-at-Big-Springs-Spirits-592/details
Tait Farm Summer Solstice Celebration
Saturday, June 20
Join us and other local restaurants, breweries and wineries for Tait Farm's Summer Solstice Celebration! This event benefits the Centre County Farmland Trust with a parking donation and silent auction. Vendors, including Harrison's, will be there providing samples of delicious food and drink. For more information, visit www.taitfarmfoods.com/blog/classes-events-shows/
Happy Valley Culinary Week Food Festival
Wednesday, June 24
Chef Harrison will be at South Hills Business School at 3pm to give a demonstration on how to prepare one of his signature recipes. Come by for the demo and a free sample of the completed dish--we'd love to see you! You can make an entire afternoon of it as well since the event will be going from 12 to 6pm, and chef demos will be running all afternoon! For more information on this and other events going on during Culinary Week, go to www.visitpennstate.org/calendar/culinaryweek.php