This Week at the Herdic House
The title of the email doesn’t lie: we’ll be back open this very evening at 5:00 pm, with a delicious Blue Plate, apple bread puddings and Hunter’s shrimp and grits as an appetizer feature (all sure to warm you up in this winter chill). It’s been a lovely three weeks of relaxing, connecting, cleaning, organizing, you name it…but it’ll be good to get back to our weekly routine and see some familiar faces this evening! Our Blue Plate is a winner tonight: tenderloin tip stroganoff, with button and shiitake mushrooms, brandy and cream, served over Deb’s organic fettuccine and finished with chopped dill. We’ll also have newly reconfigured WiFi and a new POS system, so bear with us a bit as we learn the ropes…
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 our Thursday night feature that feigns healthiness, all while loaded with the tangy umami of ranch dressing: house favorite Herdic Pittsburgh salad, this week served with a confit duck leg from Country Acres Homestead, fresh-cut fries, grated cheddar and parmesan ranch. Hannah’s cocktail feature will be Liz’s new favorite since her trip to Mexico: a hibiscus mezcalita with a spicy-salt rim…
And what news is there, in the three weeks since our last communiqué? Well, Hayley redesigned her living room, Hannah worked her butt off installing our new POS, the staff scoured our all-but-empty walk-in cooler, scrubbed out the ovens and organized our haphazard basement storage, Liz finally got to go out to eat at other Williamsport restaurants, with :gasp: no children in tow, and Dante and MLK Jr. celebrated a joint birthday—who knew?
The Herdic family also (as you can see from the classic awkward family photo above), left the country for warmer climes and spent a week glorying in the warm waves, delicious foods and dense history of the Yucatan Peninsula. There are, of course, up- and downsides to the three-generation family vacation, but it’s hard to argue with the beautiful weather and the laid back climate (or the mezcalitas, see note above)…but don’t ask Glory about her climb up and down the temple stairs at Coba. We don’t think she remembers it fondly.
But now that we’re back, we’re excited to be cooking again (’tis true that Liz has scarcely cooked any meals in her time off, and she misses it sorely). This week, Liz is on the line as our sweet Sam spends one more week in Mexico, and we’re featuring some warm weather foods this Friday, to lift us up out of this cold spell. Check them out:
- Spicy local tomato bisque with Tebbs’ sweet corn salsa
- Pan-seared chipotle sea scallops served over sweet mango coulis with avocado cream and fresh arugula
- Pan-seared halibut served over a local pea risotto with crispy prosciutto and an asparagus and lion’s mane salad
- Individual blueberry tartlets with housemade pomegranate ice cream
But when Sam returns next week (fingers crossed the warm weather down South doesn’t make her change her mind), we’re planning a ‘Mexican-ish” menu for Friday evening, 1/30, complete with aguachile, cochinita pibil, churros, and whatever else strikes our fancy…