Final Paris, Celebrations, Sustainability Award
April 27, 2016
- Paris in the Springtime Menu Ends Soon
- May at Harrison's: Celebrations, PSU Graduation, Chef Specials
- Sustainability Updates: Emerald Award Winner
- Harrison's Sighting in Napa Valley!
- Above the Valley Special Event Center
Paris in the Springtime Menu Ends 5/5/16
Come in and savor authentic French cuisine before we say "Au Revoir!" to our Paris in the Springtime features until next April!
The Coquilles Sainte-Jacques—a decadent appetizer of scallops gratinéed with wine, cream, garlic, and herbs—has been one of the runaway favorites, and you'll need extra bread to sop up every bit of the delicious sauce! If you're looking for something on the lighter side, the Saumon à la Ricotta—salmon filet topped with garlic & herb ricotta and sautéed spinach, and finished with a lime passionfruit, and ginger sauce—will fit the bill. A beautiful dish with wonderful flavors.
We will be serving our French menu through Thursday, May 5, but that still doesn't leave much time to enjoy some of the favorites from this menu. We hope to see you before it ends!
Celebrate Spring with Harrison's Seasonal Menus
May is all about celebrations, with graduations, First Communions, proms, Mother's Day, Memorial Day and all the other momentous occasions that happen in this one month. This is the one month we decide to forego a month-long feature menu. Instead, we will be offering day-to-day specials created by Chef Harrison according to his creativity and local foods inspirations.
Penn State Graduation: May 6-8
One aspect of May that won't surprise most of you is the huge influx of thousands of people brought to town for Penn State's Spring Commencement ceremonies. As we quickly approach this weekend, we wanted to put out our annual alert to all of our local patrons. Although we are always telling you to come see us the rest of the year, this one time, we are telling you the weekend of May 6, 7, and 8 might not be the best time to dine with us for your usual Harrison's experience.
We're proud of all of our PSU students who are graduating this spring, and we look forward to serving them, their families, and friends with great meals on the commencement weekend. Because of the great demand for reservations from graduates and their families, however, we want to let you, our local customers, know how we will be helping the students and their families celebrate and how it might affect our service to you.
Friday, May 6: Reservation availability is currently very limited for dinner. We will be serving our regular dinner menu as usual, but if you would like dinner at a quieter time, you may prefer visiting us on a different night. Prep times for carry-out orders may be longer than usual.
Saturday, May 7: This is the biggest day of all for Penn State Graduation, with ceremonies for different Colleges running throughout the day. Because of the number of large graduation parties we will be serving, we recommend that our local patrons opt to dine with us on a different day. The limited menu is a graduation prix fixe and carry-out will not be available on this day.
Sunday, May 8: On Sunday, May 8, daytime reservations are likewise very limited due to the morning commencement ceremonies at Penn State plus plan-ahead Mother's Day reservations. We still have availability for dinner time on Sunday, but we strongly recommend making a reservation if you plan to join us for a Mother's Day celebration. Prep time for carry-out orders may be longer than usual.
Sustainability Updates: Emerald Award Winner
Harrison's was recently honored with the Emerald Award, in addition to being recognized as a 2016 Centre County Green Business Partner by the Centre County Recycling & Refuse Authority. (http://centrecountyrecycles.org/)
Over 50 local businesses were recognized as Green Business Partners for their efforts in sustainable practices. Of those recipients, Harrison's was one of only five businesses to be recognized with an additional level of honor: the Emerald Award. This award is given to those businesses that go the extra mile in their sustainable practices. We are so honored to receive this award for leading the way for restaurant composting, and will continue in our efforts to become "greener" each year!
Harrison's Sighting in Napa Valley!
Recently shared on Facebook by two of our local patrons, Zach and Megan Lorber: While on a trip to Napa Valley, they were browsing the shelves of the St Helena Dean & Deluca's when, what did they see, but jars of Harrison's Fig & Olive Relish and the Tait Farm collection of spreads. It's good to know our recipe holds up in the culinary paradise that is Napa Valley! Thanks for sharing, Zach!