This Week at the Herdic House
The warm weather has made us a little prolix in our Blue Plate writeups of late, but we’re trying to control our exuberance as spring makes a true, full appearance here in Wilpo, and this week we’ll keep it short. Tonight’s Blue Plate will be beef tenderloin tip bulgogi, seared and served over basmati rice, with pickled veggies, sesame sugar snap peas and kimchi. It’s $18 at our House, and $20 to go, like always—but, per usual, our number of to-go orders will be very limited. We’ll hope to see you out tonight! And we should mention that our soup tonight is Landis Farm chicken corn chowder, for those seeking slightly more American fare… 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 our Thursday night feature that pretends to be healthy, all while loaded with the tangy umami of ranch dressing: house favorite Herdic Pittsburgh salad, this week served with grilled tenderloin tips, fresh-cut fries, grated cheddar and parmesan ranch. Plus, Hannah will be shaking up classic whiskey sours, egg white and all… We’re taking a brief break from a host of culinary guest appearances for Women’s History Month to welcome a delightful new artist to our Lounge for the month of April. Laurel Gauthé, a Williamsport transplant from Georgia who teaches art at Curtin Intermediate School, will be hosting an opening for her show this First Friday evening from 5-7 pm in the Lounge (check out one of Laurel’s pieces above). Laurel’s work crosses a variety of mediums and themes, and we’re excited to have her joining us for the first time. We’ve gotten to know she and her husband Andrew quite well since they moved to the area a few years ago, and we’re very excited to have them in Williamsport and at the Herdic House! Stop down to meet Laurel and check out her talent…and stick around for our first foraged menu of the season!
Liz will be out Thursday in the warmish drizzle, foraging in the woods and the backyards for menu items plucked from the straight from the cocky smile of springtime—wild leeks, stinging nettle, mountain mint, garlic mustard, ground ivy, dandelion, bergamot and whatever else the season presents to us. The menu we’re proposing for Friday is apt to change depending on what we find out there, but know that it will be fresh from the gardens and woodlands around us…
- Springtime mint juleps with Clyde Mays bourbon
- Potato, oyster mushroom and wild leek soup
- Crispy calamari with dandelion greens and lemon-chili aioli
- Pan-seared halibut over mascarpone and nettle ravioli, topped with a pine nut-spring green salad and a greek avgolemono sauce
- Local blueberry and bergamot sorbet layered with lemon-hazelnut tuiles
And we need to give one last shout out to our final guest chef for the month of March, who is in fact appearing in April: Kashfiah Fatema will be crafting recipes of Bangladesh and the Middle East on Friday, April 11, and we’ve already been working hard on mastering the tiny semolina pockets known as puri that Kash will fill with a delicious mix of lentil and potato, to be sauced with a tamarind chutney. Oh, we are lucky indeed to have such talented chefs from so many different places in our midst! We’ll be posting the event and the prix fixe menu here this evening…