Caviar – An introduction to the delicacy

Caviar is a culinary delicacy that has been served for many generations and, despite its prohibitive cost and popular unfamiliarity regardless of its name recognition, has a very devoted following of enthusiasts. If you’re one of the people in the larger yet less enthusiastic group, as someone who is generally aware of caviar but has no distinct knowledge of its taste or serving requirements, there are some things you should know before serving caviar at home or ordering it at a restaurant. Improperly prepared caviar can result in an unpleasant, yet nonetheless memorable dining experience. To achieve the proper caviar character in your dining room or when ordering at a restaurant, look out for some of the following criteria.
How is the caviar being served?
If you notice that the waiter at the restaurant is serving the dish with a sterling silver spoon, this isn’t the type of caviar you want to eat. The flavor of caviar becomes tainted the moment the food touches a metallic surface, so typical dining spoons won’t work. When serving or receiving caviar, the dish should always be presented on a bone or mother of pearl spoon, and if neither of those are available, any nonmetallic dinnerware. That way, the flavor of the caviar is preserved, and you don’t leave with a metallic aftertaste in your mouth.
What temperature is the caviar?
Always avoid caviar that is at or above room temperature. Caviar should be chilled to maintain its distinctive flavor and freshness, so warm caviar just won’t do. The same goes for storing caviar afterward. You never want to leave caviar sitting out on the coffee table or serving area. Instead, wrap it up tightly and refrigerate to preserve it for as long as possible.
What is being served with my caviar?
Caviar purists will attest to eating caviar alone, and that’s usually a good rule to follow. So unique in taste and texture, the dish would be altered in appreciation if not served individually. Crackers and other mellow, complementing items, however, are acceptable. As far as beverages are concerned, go with a light beer or wine, or even a chilled glass of water. Avoid warm liquids, and certainly stay away from heavier wines and beers that will diminish the flavor of the dish when enjoyed at the same time. If you don’t want water then try beer, wine or even iced vodka has been a popular complementing drink for years and is a good alternative choice.

Stoney Creek Inn

Located just north of Harrisburg in the sleepy town of Dauphin lies an unexpected treasure known as the Stoney Creek Inn. The restaurant lends its name from the Stoney Creek which runs along the perimeter of the property. The owners of the Stoney Creek Inn took full advantage of the view by building a large deck that feels like it is almost on top of the creek and has an amazing view of the waterfall that is just upstream. While enjoying dinner or drinks you can see egrets bathe as fish jump in the placid water above the dam while the soothing sound of falling water completes the scene. It is quite a relaxing atmosphere indeed.

A large selection of appetizers will get you started. Many (but not all) of the appetizers, appropriately enough, come from the waters. Here Mushroom Caps Stuffed with Crabmeat and Sea Scallops Wrapped in Bacon serve as two examples.

While many of the region’s restaurants have owners with Greek-American descent, few embrace their Greek epicurean heritage quite as strongly as the owners of the Stoney Creek Inn. The Octopus Salad pictured here with fresh tomatoes, onions, cucumber and olives just screams Mediterranean. Other Greek appetizer selections include Stuffed Grape Leaves, Saganaki, Greek Spinach and Cheese Pie, and Bruschetta Caprese a la Stoney.

If you prefer something a little more traditionally American that won’t be a problem at the Stoney Creek Inn as the menu has plenty of standard options throughout.

This Classic Chef Salad is simple yet elegantly presented and is surely filling.

For lunch a selection of sandwiches are available such as this Crab Cake Sandwich.
The daily specials are worth a read, as that is where this Pork Filettino was found. Seasoned pork is seared on the grill then served over a bed of fresh mixed vegetables with a rosemary spear.
Among a selection of Veal Specialties including Veal Ossobucco, Veal Marsala, Veal and Shrimp Piccata and Veal Parmigiana is this Veal Oscar.

These sautéed veal medallions are served over asparagus, and topped with jumbo lump crab meat in a white wine sauce.

A selection of seafood includes these Broiled Crab Cakes. These are two large crab cakes of Stoney Creek’s own super lump and jumbo lump blend broiled to perfection.
Keeping with the crab theme is this Stuffed Flounder. This is fresh filets of flounder stuffed with lump and backfin crab meat.
While found in the seafood section, this Seafood Mediterranean would be equally welcomed in the Moussaka and Pasta section of the menu. This is mussels, scallops, jumbo shrimp and lobster pieces sautéed in extra virgin olive oil in a light tomato sauce with Kalamata olives, onions, spices, fresh garlic and imported feta cheese, served over your choice of pasta.

And if we piqued your interest, Moussaka is a Greek specialty casserole consisting of layers of sautéed eggplant, meat sauces, spices, onions, fresh garlic, fresh tomatoes, basil, imported wine and topped with Bechamel Sauce.

All of the steaks and chops are thick-cut in-house. Here chef Nick Kolivras slices off a Porterhouse.
A selection of steaks is offered including Prime Rib, Delmonico, N.Y. Strip, Filet Mignon, T-Bone and Porterhouse. Pork Chops like the ones pictured here are offered either two or three at a time. They also offer Lamb Chops and a Baby Lamb Rack. Rounding out the meat selection is a Souvlaki (Greek Shish Kabob) which is pork medallions marinated in their own special spice mix, grilled and served over rice with Tzatziki sauce and a Greek salad with feta cheese.
If you can’t decide whether to go with steak or seafood, the Surf and Turf is always an available alternative. Here an 8oz. Lobster Tail is accompanied by an 8oz. Filet Mignon.
For dessert try the Amaretto Torte. It is not made in house, but rather brought in from New York City. Fluffy cake and amaretto creme offer your meal a light but satisfying finish.
Stoney Creek Inn
150 Erie Street
Dauphin, PA


Sweet Willows Creamery

“Because no one is ever unhappy when ordering ice cream.” If you ask the owner of Sweet Willows Creamery Brent Lebouitz why he opened an ice cream store that is likely what he will tell you. It becomes quickly evident the passion that Brent has for his business, ice cream, and making people smile.

The inside of Sweet Willows Creamery is whimsically decorated with children in mind. Fun house mirrors, old time candy and coloring pages keep the kids smiling. In fact, after ordering children are often given a token to put in a slot. Once deposited it usually takes a few moments for them to realize that they have sent an overhead train into motion.

The ice cream at Sweet Willows is all made on-site from fresh, unique, quality ingredients.

After making the ice cream base on-site Brent blends in the ingredients that make Sweet Willows’ ice cream so special. The selection changes daily with an ever-varying array of creative flavors such as Best Chillin Nilla Batter (cake batter and nilla wafers), Morning After (cappuccino and coffee cake) or Pumpkin Red Raspberry Swirl.

Here Brent fills a quart of Vanilla Peanut Butter Swirl with Chocolate Chunk that he had just finished making.

In addition to the ice cream flavors Sweet Willow also offers Frozen Yogurt, No Sugar Added Ice Cream, Sherbet and Sorbets.

Sweet Willows also offers a variety of specialty ice cream treats such as Sundaes, Banana Splits, Shakes and Malts, Belgian Waffles, a selection of toppings and their one and only Willownator.

The Willownator is six scoops of ice cream, toppings, a whole banana, chocolate and rainbow jimmies, and peanuts. If you can finish the Willownator on site, without help you get to have your picture added to the Willownator Hall of Fame.

Not quite ready for the Willownator, this guy simply opts for a scoop of vanilla on a cone.

Sweet Willows Creamery’s selection isn’t limited to merely ice cream. Their Sandwich Shoppe menu offers a variety of choices.

Pictured here is a Hawaiian Ham and Swiss Melt (Ham and Melted Swiss Cheese with Pineapple on a hot pretzel roll).

For a different spin on Bar-B-Que you can try Brent’s Big Bad BBQ Panini which is seasoned rare roast beef, BBQ sauce, onions and provolone that is sealed with a hot panini.
Each day Sweet Willows features a homemade soup of the day (which is shown on their website’s calendar) and has cup of soup and half sandwich specials.

Pictured here is a Ham and Cheese Croissant: ham, provolone, lettuce, tomato, mayo, honey mustard on a toasted croissant.

There is also a selection of wraps like this Ranch Turkey Wrap which is smoked turkey, shredded cheddar cheese, lettuce, cucumbers, tomatoes and ranch dressing on a tomato wrap.
But regardless, at Sweet Willows Creamery, it is still all about the ice cream and the smiles. With as many interesting choices as Sweet Willow offers, it may be hard not to share.

And if you are having a hard time getting to Sweet Willows, you can bring Sweet Willows to you with their Willow Ship. The Willow Ship is an ice cream parlor on wheels that can come to your party or corporate event. Check out their website for more details.

Sweet Willows Creamery
2812 East Prospect Rd
York, PA 17402


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The Cellar – a BYOB Restaurant

The Cellar Restaurant, Camp Hill Pennsylvania © 2009Among Harrisburg’s selection of Bring-Your-Own restaurants on the West Shore is The Cellar – A BYOB Restaurant. The Cellar’s menu showcases locally produced ingredients grown by neighbors who respect artisanal techniques and sustainable practices. 
The Cellar Restaurant, Camp Hill Pennsylvania © 2009The Cellar adds an extra convenience to those patrons who would like to keep wine on premises. For a nominal cost they offer lockers for their patrons to store a supply of wine (or other libation) to be easily accessed when they come in to dine. 

A large group table is setup inside the “cellar” and is often requested by patrons.

The Cellar Restaurant, Camp Hill Pennsylvania © 2009The menu at The Cellar changes seasonally. 

Here is a fresh Mango-Papaya Salad made from mango, green papaya, crisp tofu, red onions, Thai basil, peanuts, butter lettuce and lime chili dressing.

The Cellar Restaurant, Camp Hill Pennsylvania © 2009For the lunch crowd The Cellar offers a variety of sandwiches and wraps. Some unique options include a Bleu Chicken (breaded chicken breast stuffed with prosciutto & gruyere served with pesto aioli on grilled ciabatta) or the BBQ Chicken Burrito (local chicken with pico de gallo, Spanish rice, black beans, pepper jack, sour cream and sauteed onions and peppers).

Additionally they offer a 1/2 Sandwich and Cup of Soup special. With this you can choose from a BLT, Napa Chicken Salad, Turkey Club, Triple Grilled Cheese or The Cellar Reuben pictured here. 

The Cellar Restaurant, Camp Hill Pennsylvania © 2009This Heirloom Tomato Soup is their specialty soup that can be paired with the 1/2 Sandwich, or select from one of the soup of the days.

Other starters include choices such as Fried Halloumi Cheese, Trio of Legumes or Wild Mushroom Duxelles and Mozzarella Bruschetta.

The Cellar Restaurant, Camp Hill Pennsylvania © 2009Entrees feature a variety of daily specials as well as about an equal selection of land and sea features. 

Here the Roasted Lamb Rack is accompanied by avocado and mint chutney, young radishes and Yukon Gold potatoes. 

Other entrees include the Cellar Macaroni & Cheese (lobster, jumbo lump crab, gruyere, farmer’s cheese, noble cave aged cheddar and panko crust) Beef Tenderloin Napoleon (grass fed beef, portobello-tomato confit, chevre and roasted leek demi glace) and Day Boat Cod End Papillote (olive tapenade, balsamic tomato salad and opal basil risotto).

The Cellar Restaurant, Camp Hill Pennsylvania © 2009The Cioppino is a treat for the seafood lover consisting of dungeness crab, littleneck clam, shrimp, scallops, calamari, PEI mussels, roasted tomato, saffron fettuccine with grilled asiago crostini.
The Cellar Restaurant, Camp Hill Pennsylvania © 2009For a light but satisfying dessert this Warm Chocolate Fondant with White Chocolate Creme Anglaise is an excellent way to wrap up your meal. 
The Cellar Restaurant, Camp Hill Pennsylvania © 2009The Cellar – A BYOB Restaurant
433 North 21st Street
Camp Hill, PA 17011


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Spice Restaurant

Spice Restaurant, Harrisburg Pennsylvania © 2009Located on the corner of 2nd and Locust at the virtual epicenter of Harrisburg’s restaurant row is the trendy Spice Restaurant. 
Spice Restaurant, Lancaster Pennsylvania © 2009Executive Chef Jeffrey Utzman has gotten around before planting his feet in Harrisburg. His credits include being the personal chef for none other than Mr. “Sweatin’ to the Oldies” himself, Richard Simmons, the Executive Chef for the US Olympic Team, and working on the catering staff for the Jacksonville Jaguars. Now he’s whipping up his eclectic and unique creations for the patrons along restaurant row.
Spice Restaurant, Harrisburg Pennsylvania © 2009These plates consist of a number of creatively designed and named dishes throughout the menu. Appetizers include choices like What’s Up Ginger, a sesame coated Ahi Tuna, pan seared and served with wasabi, ginger & soy sauce garnished with seaweed salad. Bleu Chip Stock is Sweet Maui chips topped with crumbled bleu cheese and oven melted, and the Mozzarella Tower pictured here is red and yellow tomatoes stacked in layers with Buffalo mozzarella cheese topped with fresh basil and balsamic reduction with imported olive oil. Standard bar fare is also available, and along with most all of the appetizers is available at half off during happy hour each weekday.
Spice Restaurant, Harrisburg Pennsylvania © 2009Not to be outdone, the salads also offer creative presentations. With eighteen salad and wrap offerings there is plenty to choose from. 

Their Signature Surf & Turf Salad is half a head of romaine rubbed with “Spices” and touched with fire, topped with juicy filet tips and char grilled fire shrimp, zested with Spice’s own key lime Caesar & Asiago cheese.

Spice Restaurant, Harrisburg Pennsylvania © 2009The Green Light – Red Light Salad is fresh cut romaine lettuce, tossed with fresh strawberries, pistachios and a bleu cheese crumbled dressing.

Other salads that you may want to at least slow down for include selections like the Sunburst Salad which is fresh grilled chicken breast topped with a Mandarin orange glazed coating, served on a bed of mixed greens, fresh vegetables and candied coated walnuts with a mandarin orange ginger dressing. Or the Crabacado Salad which is Jumbo lump crab meat and fresh avocados topped with fresh tomatoes & mixed greens zested with fresh mozzarella in a key lime cilantro champagne vinaigrette.

Spice Restaurant, Harrisburg Pennsylvania © 2009Entrees offer a wide selection of pastas, meats, seafood, burgers and traditional favorites. 

Sizzlin’ Filet Tips leave no doubt where their name came from. They consist of tender filet tips pan seared and served sizzling hot with peppers, onions and mushrooms.

Spice Restaurant, Harrisburg Pennsylvania © 2009Drunken Sailors is a trio of seagoing favorites. Shrimp, scallops & crab are drunk with Chardonnay wine for this entree then topped with lemon and butter.
Spice Restaurant, Harrisburg Pennsylvania © 2009The Fallen Angel is one of Chef Utzman’s specialties. In this dish shrimp, scallop, crab, and lobster are flamed with Grand Marnier and garnished with fresh berries and tossed over angel hair pasta.
Spice Restaurant, Harrisburg Pennsylvania © 2009Chicken Chesapeake is grilled chicken breast topped with crab cake and asparagus and zested with a Chesapeake remoulade.
Spice Restaurant, Harrisburg Pennsylvania © 2009Margarita Shrimp includes sauteed jumbo shrimp flamed in tequila tossed over linguine in a garlic herb triples sec butter sauce.
Spice Restaurant, Harrisburg Pennsylvania © 2009The Signature Filet Mignon is a center cut filet rubbed with “Spices” cooked on an open flame to your liking. Here it is paired with a crab cake.
Spice Restaurant, Harrisburg Pennsylvania © 2009Spice’s Land & Sea is a classical Surf & Turf with filet medallions rubbed with “Spices” and char-grilled paired with a succulent Maine lobster tail splashed with wine & butter.
Spice Restaurant, Harrisburg Pennsylvania © 2009A true Spice favorite is Spice’s Signature Paella. This dinner for two is a potpourri of clams, mussels, sausage, chicken, shrimp and calamari, all served in a classical sophrito over saffron rice.  
Spice’s open air atmosphere gives it that summertime South Beach feel. And a dance floor keeps the party going late night.
Spice Restaurant, Harrisburg Pennsylvania © 2009
Spice Restaurant
2nd and Locust Streets
Harrisburg, PA 17101


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Lancaster Brewing Company

Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Believe it or not, at one point Lancaster was responsible for 7% of all beer produced in the United States. While none of these old breweries are around today, Lancaster Brewing Company pays homage this rich history by producing around a dozen and a half styles of beer. Of these four are flagship brews that can be found in cases at various beer distributors, four more are available year round in the brewery, and the remaining beers are on rotation at the brewery seasonally.
Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Lancaster Brewery is housed in an old tobacco warehouse and the bar and dining areas feature views of the beer fermentation tanks.

In addition to their selection of beers, Lancaster Brewing Company has a full restaurant offering lunch and dinner selections. There are a number of your favorite sandwich selections and burgers. Pictured here is a Rueben with French Fries and complimented by a Milk Stout.

Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Here a Veggie Wrap offers a healthy flavorful alternative for the vegetarians in your group. This consists of roasted garlic hummus, crispy tofu, roasted red peppers, spinach, and sprouts served with pepper aioli.

In addition to the sandwiches an assortment of hand tossed pizzas is available for both lunch and dinner. Pizza selections include BBQ Chicken, White Pizza, Walnut Street, Margherita, Portabella & Gorgonzola and Smoked Gouda & Carmelized Onion.

Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Entrees definitely represent a selection that will be well complimented by beer. Whether it is the Fish and Chips, Cowboy Cut Pork Chops, Kobe London Broil or this order of Babyback Ribs you will certainly be able to find the perfect Lancaster Brewing Company beer to wash it down. Pictured here with the Babybacks is their famous Hop Hog.
Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Other entree selections include this Brewery Meatloaf as well as Crab Cakes, Salmon Satimbocca, Hickory Smoked 1/2 Chicken and more.

If you were just stopping in for a beer and some bar food, they have you covered with their appetizer selection which includes favorites like Brewery Wings, Nachos, Quesadillas and Ale Battered Onion Rings, but also features some unique selections like Mac Nut Ahi Tuna, Smoke Salmon Wontons and Drunken Mussels.

Lancaster Brewing company and Restaurant, Lancaster Pennsylvania © 2009Lancaster Brewing Company
302 N. Plum Street
Lancaster, PA 17602


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Prudhomme’s Lost Cajun Kitchen

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009As yet another testament to the multi-layered epicurean experience that is the Susquehanna Valley, in Lancaster County’s river town of Columbia you can find Prudhomme’s Lost Cajun Kitchen. Now if you are thinking that this is just some local man cooking up Cajun food because his last name is Prudhomme, have no fear, the authenticity runs much deeper. Prudhomme’s is owned by Sharon and David Prudhomme and David is not only a native of Louisiana but in fact is a nephew of the famed New Orleans chef Paul Prudhomme

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009You also may have seen Sharon before, she is a monthly regular on abc-27 noonday news show cooking up her Cajun goodies as part of their Midday Gourmet feature.

The Lost Cajun Kitchen is built into an old hotel and features a dining area and a bar area. Each is decorated with Louisiana flair. 

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009The menu at Prudhomme’s is extensive with a lot more than a handful of unique dishes. Take your time ordering, there is a lot to look at.

In addition to common favorites like Wings, Nachos or Quesadillas, the appetizer section has an array of NOLA inspired foods, many with David and Sharon’s own spin. 

Selections include such items as Jammin’ Jambalaya Rolls, Rocky Mountain Oysters, Hushpuppies, Gator, and their Crab Ring pictured here. The Crab Ring is a HUGE batter-dipped onion ring loaded with crab and melted pepper jack cheese.

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009Another creative appetizer is this fun twist on the Amish Whoopie Pie. Their Cajun “Whoopie Pie” is Atlantic crab claw meat sandwiched between two pieces of cornbread with a side of mushroom sauce. 

Their Soups N’ Such section has some Louisiana favorite soups like Seafood Gumbo, Snapper Soup and non-soups such as Crawfish Etouffee, Red Beans and Rice and Jambalaya

The sandwiches are too numerous to mention, but include various burgers, chicken sandwiches seafood sandwiches and of course Po-Boys

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009Again, the entrees are numerous with a mix of local favorites as well as Cajun inspired dishes. This section includes Big Salads, Pasta, Meat Lover Delights, Fish, Basket Cases (baskets of such things as Clam Strips, Cajun Fried Pork, or Fried Fish with French Fries) and their Signature Dishes. Signature Dishes include unique choices like this Shrimp Sunny which is farm raised Carolina catfish over a mound of Atlantic crab claw, topped with crawfish etoufee with blackened shrimp. 

Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009Pretty much every night Prudhomme’s has some kind of special running, including All You-Can-Eat Fish Fry on Mondays, Kids eat free Tuesday nights (this is also Pasta night), Wing Night Wednesdays, NY Strip Thursdays, Chef Choice on Fridays, and their Sunday Rib Special pictured here which includes 1/2 rack of big batch country style pork ribs slow cooked in a homemade bar-b-que sauce for 7 hours and served with potato, vegetables, homemade jalapeno onion bread and garlic bread, coleslaw and frizzled onions.
Prudhomme's Lost Cajun Kitchen Restaurant, Columbia Pennsylvania © 2009Prudhomme’s Lost Cajun Kitchen
50 Lancaster Ave (Rt 462)
Columbia, PA 17512

(717) 684-1706

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Sasha’s Hideaway

Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009For a step away from the everyday Sasha’s Hideaway may appeal to your untamed side. Sasha’s has design reminiscent of lands far away from the Central Pennsylvania. The large A-frame design features a large stone fireplace, lots of bamboo, and a large bar with animal print accessories. Additionally, Sasha’s has a large deck overlooking their country setting and a banquet room for your private parties.
Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009The menu echoes their exotic atmosphere. Appetizers include selections such as Lobster Black Bean Spring Rolls (two hot crispy spring rolls filled with chunks of lobster, rice noodles, kimchee and black beans, served with chili dipping sauce and Asian cucumber slaw), Black Magic Olives (Asiago cheese and black olives, breaded and deep fried, and served with ranch dressing), and a PuPu Platter (one lobster black bean spring roll, two coconut shrimp, two panko scallop skewers, and fried plantains, served with sweet chili sauce and mango sauce).
Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009Their entree menu continues with the exotic theme and is broken down into the categories of Primal Cuts, International Seas and Vegetarian

Pictured here is a Grilled Duck Breast which is a marinated skin-on duck breast pan-seared and roasted in the oven to medium-rare temperature. It is then finished with blackberry-zinfandel sauce and sided with mashed sweet potatoes with crushed pineapple.

Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009Sasha’s Hideaway has plenty of choices for the less adventurous also. This image features their Chicken Saltimbocca which is a thinly pounded boneless chicken breast roulade stuffed with Italian fontina cheese, prosciutto, and sun dried tomatoes, lightly pan fried then baked and served with pan juices and chef’s marinated grilled vegetables.
Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009If your tastes are for the more extravagant Sasha’s has you covered. What could be more decadent than a Filet Mignon with Lobster Tail? This 8 oz., tender, grass-fed Herford beef cut is grilled to your liking and draped in wild mushroom demi glace then paired with a 7 oz. broiled Canadian Lobster tail with drawn butter and sided with Yukon Gold mashed potatoes.

Vegetarians will delight that the menu has a section set aside specifically for their enjoyment, but the dishes are aimed to please vegetarians and non-vegetarians alike. The selection includes dishes such as Black Bean Lasagna, Butternut Squash Ravioli, and Vegetable Strudel

Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009Desserts at Sasha’s are all homemade by Sasha herself and worth a perusal. Pictured here is a white chocolate cake w/ raspberry filling and butter cream garnished with a white chocolate butterfly. 

Sasha’s is open for dinner Tuesdays through Saturdays 5:00 PM to 10:00 PM.

Sasha's Hideaway Restaurant, Harrisburg Pennsylvania © 2009Sasha’s Hideaway
6791 Linglestown Road (Rt 39)
Harrisburg, PA 17112


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Tasty Links – April 22, 2009

Restaurants of the Susquehanna Valley - © 2009
A continuing series of interesting links from around the world wide web.

If your Shrimp Fried Rice is a little skimpy on the  shrimpy do you need to call the local PD? That’s just what one woman did:
Though I see where this woman is coming from, calling 911 three times just because McDs ran out of McNuggets is a little extreme:,2933,504125,00.html
Police were justifiably called however, when a carload of custumers upset that McDs had switched from the lunch/dinner menu to the breakfast menu fired their sawed-off shotgun into the drive-in window:
Could North Korean dictator Kim Jong-Il be any more of a characature of himself? Now he decided that his starving country should at least have the option of going out for pizza:
Finally, in honor of earth day, here is an article listing books on eating locally:

Arooga’s Grille House and Sports Bar – Camp Hill

Arooga's Grille House and Sports Bar Restaurant, Camp Hill Pennsylvania © 2009As the second move in what appears to be a quickly expanding sports bar chain, Arooga’s complimented their East Shore location with one on the West Shore located on the Camp Hill bypass. 

For a full feature on their food, please visit the Arooga’s Grille House and Sports Bar – Route 22 posting as this article will mostly be a short highlight the new location.

Arooga's Grille House and Sports Bar Restaurant, Camp Hill Pennsylvania © 2009So of course a sports bar should have a lot of TVs, well this Aroogas has pretty much nailed that, boasting the most HD TVs in the state of Pennsylvania. Like the 22 location, the Camp Hill Aroogas also features a Blizzard Beer System. This system pours beer at a frosty 29.1°, as opposed to the approximate 34° standard. Finally this location is also certified “green” by the Green Restaurant Association. So whether it’s the food or the other amenities, Camp Hill’s Aroogas offers what you’ve come to expect from their original location.
Arooga's Grille House and Sports Bar Restaurant, Camp Hill Pennsylvania © 2009Arooga’s Grille House and Sports Bar – Camp Hill
1300 Camp Hill Bypass
Camp Hill, PA 17011


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