A State College tradition for nearly 50 years, nobody does it better than Hi-Way!  Offering over 29 varieties of hand-spun pizzas with an endless combination of toppings, Hi-Way’s got a pizza for everyone.  Their vodka flaky crust and red stuffed pizzas are simply must haves!

Founder and CEO Andy Zangrilli’s story is truly an American tale.  Andy’s first years in the kitchen began at the age of 13 in a pizza shop in Altoona, Pennsylvania.  A manager by 19 and then moving to State College after turning 22, he persuaded his employer to form a partnership opening Hi-Way Pizza “Cut-Pie Shop” in 1963.  By 1970, Andy dissolved the partnership becoming a whole owner and incorporating as Dante’s Restaurants in 1971.  Still at it today after nearly 50 years, and with no sign of slowing down, Andy’s success has always been achieved through his culinary talent, unique vision, dedication to family, employees, and old-school work ethic.

Let’s go back to 1963 where we find Andy opening Hi-Way Pizza “Cut-Pie Shop,” in what is now Z Bar at The Deli Restaurant.  With its fast growing success Andy was poised to grow the Hi-Way brand throughout the region.  The 1970’s brought several more locations in State College and one in Camp Hill, PA.  Their current location in Village Square Mall on North Atherton street opened in 1971.  Hi-Way Pizza’s influence can be found in so many of Dante’s Restaurant’s locations over the years including the many Gullifty’s Restaurants across the state.

Did you know that bar bleu and Inferno Brick Oven & Bar used to be Hi-Way Pizzas?  Yep, opening in 1976 Hi-Way Pizza “College” opened it’s doors and in 2009 was renovated to reopen as Inferno Brick Oven & Bar, still serving artisan pizzas based on Hi-Way know-how.  In fact, Inferno’s pizza dough and sauce is made fresh at Hi-Way every morning!

Hi-Way uses only the freshest local and authentic imported ingredients to make their unique pizzas, pastas and desserts.  A day at Hi-Way starts at 3am preheating the ovens and mixing the ingredients to make their signature doughs, sauces, dressings, breads and desserts… all from scratch!  Still, after 49 years, Andy Z is still the only one to know and prepare his “secret spice blend” for their signature Hi-Way Pizza sauce.

Did you know that Hi-Way delivers?  Fresh meals made from scratch are just a few moments away.  To view a menu and place an order simply log on to HiWayPizza.com or dial 814-237-0375.  Better yet, grab the family and head over to Hi Way’s current location in the Village Square Mall at 1688 North Atherton Street.  Hi-Way Pizza… “Always From Scratch, cuz Andy said so!”

Oskar Blues Deviant Dales IPA
Dogfish Head 120 min
Dogfish Head 90 min
Sierra Nevada Hoptimum
Sierra Nevada Torpedo IPA
Tröegs Perpetual IPA
Southern Tier Oak Aged Unearthly
Southern Tier Unearthly
Southern Tier 2X IPA
Green Flash Palate Wrecker
Green Flash West Coast IPA
Nebraska Brewing Hop God
Boulder Mojo Risin Double IPA – NITROGEN DISPENSED
Sly Fox 113
Full Pint Chinookie IPA
Full Pint Tri PA
Stoudt’s Double IPA
Otto’s Double D – GRAVITY POUR FIRKIN

Mr. Mark Vitale a Certified Specialist of Wine, will be guiding us through these unusual vintages.

Space is limited!  Cost is just $40 per person.
http://MariosAncientVines.eventbrite.com

Menu
Anna Spinato, Prosecco
• Antipasti Platter

Baccichetto, Refosco
• Spaghetti Arribiatta in Bianco; Foccacia Fett U’na

Cantine Paolini, “Gurgo” Frappato/Syrah
• Stuffed Veal Parma Style; Cauliflower Gratin

Massimiliano Vivalda, Clumbe Barbera Barbera d’Asti
• Prosciutto wrapped Cobia; Roasted Lentils

Baccichetto, Pignolo
• Buddino Ciccolato with Caramel Gelato

Join us as we welcome Mr. Jim Cline, VP and GM of Rogue Ales & Spirits, flying all the way in from Newport, Oregon.  He just happens to be bringing with him some very exclusive draft beers from Rogue’s special stash in Oregon including…

21 ALE – Brewed by John Maier for the Oregon Brewers Festival for his 21st Year!
   This is 1 of 3 kegs left at Rogue

SMOKE  ALE - John’s Locker Stock Series 2011 GABF Gold Medal Winner…
This is 1 of 5 kegs left at Rogue

Gravity-Poured Cask-Conditioned FIRKIN - CHOCOLATE STOUT

Hand-Pumped Cask-Conditioned – YOUNG’S SPECIAL BITTER

Our Rebel Beer Ball will feature a Tap-Takeover of over 25 Rogue Drafts, specially designed tutered-tasting flights, Rogue Spirits, Live Music and a chance to meet, say hello and pick the brain of Jim Cline!

PURCHASE TICKETS ONLINE:  http://roguerebelbeerball.eventbrite.com/

VIP SESSION – 7:30pm

• Admission to “Opening Tap” and first dibbs on all Rogue ales and spirits
• Meet ‘N Greet Session with Jim Cline, VP & GM of Rogue Ales & Spirits
• Take-Home Limited Edition Rebel Beer Ball Logoed Pint Glass filled with Rogue’s Gravity Poured Cask-Conditioned Ale
• Take-Home Limited Edition Rebel Beer Ball Logoed Tasting Glass
• 2 Taster Glass Draft Fills (you choose)
• Live music cover charge (music starts at 9pm)
• Rogue Swag

General Admission Ticket – 8:30pm

• Take-Home Limited Edition Rebel Beer Ball Logoed Tasting Glass
• 3 Taster Glass Draft Fills (your choose)
• Live music cover charge (music starts at 9pm)
• Rogue Swag
• Find Jim Cline in the crowd and say hello!

We were excited to break out our very own Dogfish Head Randall at last night’s sold out Meet The Brewer: Dogfish Head.  We tapped a 2011 keg of Black & Blue and stuffed Randall full of blackberries and blueberries.  This brought a fragrant and rich flavor to a beer that we aged for 10 months allowing some of the alcohol notes to mellow and the fruit flavors to mature.  The result was a fantastic glass with the best of both worlds… great aroma and flavor from a beer that’s gotten better with age.

So you’re still saying, What’s this Randall thing again… well, here’s some snippets from Dogfish Head Craft Brewery on Randall…

The strange, but true story of Randall The Enamel Animal

Randall, a true Dogfish Head invention, is an organoleptic hop transducer module. What’s that you say? A double-chamber filter that you connect to a tap of your favorite beer and fill with flavor-enhancing ingredients.

From Sam Calagione, Dogfish Head founder: “I’m really excited to announce Randall 3.0. This is the new double barrel, foam-reducing model. Randall the Enamel Animal is the original gangster organoleptic hop transducing module. Basically, it’s a sophisticated filter system that allows the user to run draft beer through a chamber of whole leaf hops, spices, herbs, fruit, etc. so that the alcohol in the beer strips the flavor from whatever you add and puts it in the beer.”

We first developed Randall back around 2002 to beat our West Coast brethren in a hop-centric beer showdown called The Lupulin Slam. We thought we’d just build that one and that would be the end of it, but right out of the gates fellow beer geeks and brewers asked us to build Randalls for them — so we did.

To read more on Randall and more information on off-centered ales visit http://www.dogfish.com/company/tangents/randall-the-enamel-animal.htm

Catch Eric during his one night stop here in State College as a part of his “Eric Himan Live! Playing In A Town Near You” tour in support of his upcoming DVD… Under The Ink: Live!

Eric Himan is an award-winning nationally touring soulful/folk/rock artist based in the Tulsa, OK area. Eric’s music has recently been featured on Sirius/XM’s Coffeehouse radio station with his song, “Save The Afternoon” and version of the Simply Red classic, “Holding Back the Years”. Since moving to the area, Eric has appeared on Tulsa radio (104.5 The Edge, KMOD), television (KJRH’s New Year’s Eve, KTUL’s Good Day Tulsa, CW’s Explore Tulsa), and in print media (Tulsa World, Urban Tulsa Weekly, Oklahoma Magazine). He has won top honors Artist of the Year and Male Vocalist of the Year at Urban Tulsa Weekly’s Absolute Best of Tulsa Music Awards, Best of the Best in Oklahoma Magazine for 3 years, while nationally winning the Singer/Songwriter Awards and licensing his original songs to MTV, Vh1, Oxygen, and E! He has appeared in The Advocate, newspapers nationwide, and gained a working endorsement with Fender Guitars.

Eric is a Fender Guitars endorsed artist (appearing in their Fender Catalogue), winner of multiple songwriting contests, and has been performing non-stop in and outside the US for the past several years. His latest single, Dust, has already received airplay and won head-to-head song competitions on 104.5 The Edge in Tulsa four nights in a row while Save The Afternoon (radio edit) was just added into rotation on Sirius/XM’s Coffeehouse station with other songs from Eric’s song catalogue.

Find out more about Eric and hear his music at http://www.erichiman.com/