Food & Drink

Happy Valley Culinary Week celebrates local food, chefs

Harrison Schailey, chef at Harrison’s Restaurant, demonstrates how to make gazpacho during a Happy Valley Culinary Week event in 2013.
Harrison Schailey, chef at Harrison’s Restaurant, demonstrates how to make gazpacho during a Happy Valley Culinary Week event in 2013. Centre Daily Times, file

Foodies rejoice, it’s almost time for Happy Valley Culinary Week.

The weeklong celebration of cooking, local food and chefs begins Monday. Participating restaurants will offer discounted meals, and a variety of events and demonstrations will take place throughout the week.

There are a lot of locally owned restaurants and great chefs in the area, said Andy Rupert, director of marketing for the Central Pennsylvania Convention & Visitors Bureau.

Culinary Week is a way to “spark an interest” in local restaurants, he said.

Among the events are vegan cooking demonstrations at Webster’s Bookstore and Cafe, a garden tour at Carnegie Inn & Spa and a cooking demonstration at the Tavern, Rupert said.

Having gone to graduate school in Mississippi, Rupert said he’s especially partial to Spat’s Cafe & Speakeasy, which is hosting A Creole Summer Picnic from 3:30-5 p.m. on Wednesday.

On Saturday, there will be two showings of “Burnt,” 4 and 7:30 p.m., at The State Theatre. Food by Taproot Kitchen — a nonprofit that helps adults with intellectual disabilities to find opportunities in the local food economy — will be available.

Culinary Week is held during a slower part of the summer, Rupert said, and restaurants see a “decent uptick” customers after it’s over.

Sarah Rafacz: 814-231-4619, @SarahRafacz

If you go

What: Happy Valley Culinary Week

When: June 12-18

Where: various locations

Info: www.visitpennstate.org/eat/happy-valley-culinary-week

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