This Week at the Herdic House
We had a lovely (if slightly drippy) holiday weekend around these parts, and we surely hope you did too! The kids thoroughly enjoyed a trip up to swim in the lake at Eagles Mere, as well as several rounds of fireworks and sparklers with friends—and we thoroughly enjoyed an extra day to have fun with them. But now we’re back at it, starting this evening at 5:00, with a Blue Plate making use of all the corn in circulation suddenly: a southwestern shepherd’s pie, made with a spicy ragu of Misty Mountain pork and beef finished with fresh peas and cornbread spiked with sweet corn kernels. 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 crispy cornmeal-crusted calamari and zucchini with lemon aioli as an appetizer, and blueberry buckle with ice cream for dessert…
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 by request, we’re making crabcake sandwiches as our Thursday feature, served on Kaiser rolls with lemon aioli and crisp veggie slaw…
If you missed it last Friday, Fred Holland absolutely nailed his read of the Declaration of Independence, despite having to perform in the main dining room, thanks to that pesky heat wave. A thousand thanks to Fred for a job well done, and a document emotively presented—our founding fathers and mothers embarked onto their experiment with one hell of a send off, 250 years ago, and Fred did it justice.
But we didn’t want our reading of the Declaration last week to steal the attention from our awesome quilt show, or vice versa, so we decided to host the “opening” for the quilt show this Friday from 5-7 pm in our lounge. Please join curator Margie Shaw and her band of quilters to check out a truly beautiful and eclectic show of some of the Williamsport area’s finest quilts. It’s an old art form, but one that is constantly being given new life by talented artists like these.
Meanwhile, in the dining room, we’ll be featuring the blueberries that have suddenly arrived in welcome abundance in our kitchen—after a sad dearth of so many of the tree fruits we love this year. Come feast on these delicious (and healthy!) little orbs while they last!
- Chilled blueberry soup with bergamot and yogurt
- Pan-seared sea scallops with warm blueberry coulis, toasted pistachio and sweet corn foam
- Pan-seared red snapper with a blueberry-scallion salsa, served over toasted coconut rice and wilted bitter greens
- Another round of fresh blueberry pie, served with a scoop of housemade vanilla ice cream
And keep an eye on our Facebook page, where we’ll post our bouillabaisse menu for next Friday later this evening. Liz has been obsessively researching recipes for rouille, and is in discussions with Bob Helmrich about small oysters to have on the half-shell beforehand. 6:00 will kick things off with cocktails, oysters and other snacks on the patio, weather permitting…