This Week at the Herdic House
Woot! School is out, the sky is blue, and there’s no better time of year, anywhere in the world, than the central PA summer. So we’d best get down to enjoying it! Here at the Herdic, our attachment to summer is intense and visceral—thanks to the delightful selection of delicious foods that summer brings with her, thanks to the meandering hours spent wading in mountain streams and hunting for mushrooms and forageables, and thanks to the warm, late nights where we can luxuriate in wine and good company on a patio somewhere. What’s not to love? (Okay, maybe we don’t love how hot the kitchen gets…)
But enough about summer! If you’re reading this segment, you’re likely doing it to uncover the identity of this evening’s Blue Plate, so, without further ado…Tonight’s Blue Plate will be a late-spring variation on a comfort food theme: tenderloin tips simmered in a brandy and mushroom cream, served over Deb’s organic fettuccine and finished with a local pea and dill salad. The Blue Plate, as always, is $18 at our House and $20 to go, and you can reach us at 570-322-0165 to book a table! We’ll also have a chilled cucumber soup with a tomato, mint and feta salsa, and we’ll be reprising fresh strawberry shortcake for dessert—that was awfully good last week…
Come join us for our Thursday happy hours at the bar, from 5-7 pm, with $1 off all beers and $2 off wines by the glass. Plus we’ll be serving open-faced grilled tenderloin sandwiches with melted gruyere, horseradish dill mayonnaise and caramelized onions slaw, with a side of our sweet potato chips…
But Friday is our real event this week, as it was last week (weird how that happens): this Friday, for First Friday, we’ll be hosting the awesome folks from our local Audubon Society, as they put together an excellent (and far-ranging) group show of bird photography, helmed by photographer Richard Allen. Join us early Friday evening for an opening featuring wine, cheese and all the fixins…and stick around, if you’re so inclined, to sample items from a menu inspired by the flush of summer strawberries happening right now…
- Fresh strawberry mojitos
- Chilled strawberry-rhubarb soup finished with macerated strawberries
- Seared scallops with roasted strawberries, crispy prosciutto and creamy polenta
- Grilled Misty Mountain Farm delmonico steak served in a strawberry and balsamic glaze, with fresh arugula and sweet potato mashed
- Fresh strawberry pie with lightly sweetened whipped cream