Cheers! May Newsletter

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Published by Bill Kohl and the staff of Harrisburg Hotel Corporation.

A celebration of Food, Wine and Fun from Bricco and the Restaurants at the Hilton Harrisburg

Wine & Beverage Reviews:

Red Wine on Carpet

It is bound to happen sooner or later - How to remove red wine on carpet: Treat the stain immediately after it happens. Sprinkle salt over the wine until most of it is absorbed. Wash the area in cold water with regular detergent. If the stain persists, try dabbing some hydrogen peroxide on the stain and wash as directed above. *Before trying this tip, test in an inconspicuous area to be sure it's safe for the surface you're working on. And remember, not all solutions will work for all problems.

Sizzling Summer Events on the Patio

Suds and Sliders Every Thursday in June, July and August

Cigar Dinners - June 14th, July 12th and August 19th

Fiesta Fridays - July 9th, July 23, August 6th and August 20th

Ciao!, a bakery.

A little gem in the downtown area - Ciao. This quaint neighborhood bakery and coffee shop has been serving the Chestnut Street area and Bricco guests since it's doors opened in February 2006.

You can start your day off right with a hot cup of Seattle’s Best coffee and your favorite breakfast pastry. Casey and her team are up early every morning to prepare a wonderful array of delicious filled croissants, a variety of muffins, and much more. Tasty, beautiful morsels fill their show cases with their favorite recipes for lemon bars, rainbow cookies and peanut butter truffles. They also bake the best chocolate chip and oatmeal raisin cookies ever!

Their custom specialty and wedding cakes can make your special day just a bit sweeter.

So stop in for a visit, a friendly smile and something sweet. You will become a regular before you know it.

Upcoming News & Events:

Winemaker Dinner Series in The Golden Sheaf

June 11th, Palmaz Vineyard. “Love the land, know the grape and make wine that honors both.” - $135.00 per person

In 1997 the Palmaz family bought a forgotten stone winery, and acres of land that had once been the site of Cedar Knoll Vineyard and Winery. The original owner Henry Hagen produced wines that garnered many awards worldwide, and Cedar Knoll was one of Napa's premier wineries. The vineyards survived the Wine Country’s phylloxera infestation in the 1890s, but Prohibition was fatal. The winery fell into disrepair and the vineyards lay fallow for nearly eighty years. Today, the vineyards are burgeoning, the restored Hagen house is a family home again, and the winery has been reinvented.

Palmaz Vineyards' winemaking and aging takes place within the living rock of Mount George in a flawlessly engineered maze of tunnels and lofty domes. The height of the wine cave is equivalent to an eighteen-storey building, providing the vertical range needed for true gravity-flow winemaking. Thus, the wine is never subjected to the violent agitation of pumping. This gentle treatment allows the finest nuances of flavor to develop naturally—the result is a complex, elegant wine.

Palmaz Vineyards produces roughly 6,000 cases of cabernets and 1,000 cases of white wines each year. Within just one year of their first production, Palmaz received accolades. The Wine Spectator called their 2002 cabernet sauvignon a "solid effort" and their 2004 vintage "trim and refined," giving both wines a score of 89.

Come and sample the unique “hand-made” gems from the Palmaz family featuring the 2002 cabernet mentioned above, paired with The Golden Sheaf’s elegant menu produced from local flavors. Alan Greenberg will take you on a verbal tour of the Palmaz Vineyards and will share family experiences and stories you will surely enjoy!
Make your reservations now by calling 717.237.6400.

Up-coming dinner, the last of the Spring Summer Series:

June 25th, Ramey Wine Cellars in the 90’s - $130.00 per person

Al Fresco Dining in the City.

Ah, patio dining — a quintessential summer treat akin to baseball in the park, outdoor concerts, and lazy days at the beach. When you take to the streets, opting to enjoy the sunshine alongside your meal, a whole new dining experience emerges.

Enjoy the amazing urban oasis of the Patio at the Hilton Harrisburg and all that is offered: a wonderfully crafted menu, live jazz Tuesday through Saturday nights and special summer events all season long. Outdoor seating is also available at Bricco on Third Street. Allow Chef Viscount and his team to cook up some of your favorite sizzling summer dishes using the freshest ingredients of the season.

Enjoy an amazing experience that takes you away from the hustle and bustle of the city or watch for people and fashion on the streets while you dine outside at either of these al fresco locations.

Get Happy in Downtown Harrisburg

Enjoy working and living in downtown Harrisburg even more with some of the newest specials that the restaurants and bars at the Hilton Harrisburg and Bricco have to offer.
New Happy Hour specials offered Monday through Saturday in the Market Square Café at the Hilton Harrisburg. Don’t forget about the current happy hour specials that Bricco and The Bar at the Hilton Harrisburg are offering. Everywhere you turn the specials just keep getting better. Click on each location for more information about their specific specials.

Anniversary Special - Prime Rib Buffet

Raspberries at the Hilton Harrisburg is celebrating the Hotel's Tewentieth Anniversary by offering our classic Prime Rib Buffet for just $22.00. Enjoy all your favorite dishes from Raspberries' menu plus a delectable, hand carved Prime Rib. The buffet is being offered on Friday and Saturday evenings beginning June 4th. Don't miss the opportunity to enjoy the best meal in town for just $22. Make your reservations now by calling 717.237.6419.

Chef's Corner

Charred Tomato and Quinoa Tabbouleh Salad

What You'll Need:

1 cup quinoa
2 ripe lemons, juiced
1 cup parsley leaves, 1 bunch, chopped
1/2 cup mint leaves, 1/2 bunch, chopped
4 scallions, thinly sliced
1 plum tomato, seeded and diced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 large beefsteak tomatoes

Add quinoa to 2 cups boiling water and cover for 12-15 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl. Remove it from heat and let it stand for about 3 minutes to become fully fluffy. Let cool.

Add lemon juice, parsley, mint, scallions, and plum tomato to the quinoa and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil. Salt and pepper, to your taste.

Cut off tops of tomato. Scoop out some of the inside of tomato. Season the tomatoes with salt and pepper and cover with a generous amount olive oil. Place on the grill for 3 minutes turn and grill for 3 more minutes. Remove from grill.

To serve, pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over tomato on to the plate.

Chef Jason Viscount

What is Quinoa you ask. The true 'Mother Grain' of the Andes. Quinoa is organically grown on small family plots at over 11,000 feet in the Andes Mountains. It is an ancient grain with pleasant texture, great flavor, potent nutrition, and convenience. Cooks in just 12 minutes. Quinoa can be found packaged in the organic sections of your local groceries.

Introduce your friends and family to this new ingredient with this tasty and beautiful summer-time dish. They will love it.

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