Written by Gabriel Huff, Emma Jones and Bailey Ridenour // Photo by Macy Cox
Restaurants in the city of Searcy are showcasing new March menus in honor of St. Patrick’s Day.
Lisa Ford, the owner of Wild Sweet William’s, said that their March menu includes a new chicken pesto sandwich and a “Strawberry Fields Forever” salad.
“The timing to create a new menu or a new product item varies greatly,” Ford said. “Sometimes something will just strike me, and I can produce it immediately. Other times I gather or gleam information and ideas and mull them over for weeks before I’m able to produce something.”
In order for the creativity process to flourish, Ford said her body and heart must assume a positive state of being.
“I can set on something for a year before it’s created, or it can be immediate,” Ford said, snapping her fingers.
Mr. Postman Expresso and its sister store Perk and Post announced their March menus in a “Lucky Launch” on March 1. New drinks at the coffee shops include the Pot of Goldsmith, Mr. Post-achio, Clover cold brew, Little Leprechaun granita and Shamrockin’ Redbull. Graduate student Laurel Beshirs, who works at Mr. Postman, said the new drinks have been well received by customers.
“My favorite is the Pot of Goldsmith — Irish cream added to our most popular drink,” Beshirs said. “But our Mr. Post-achio is pretty popular this month. [It’s] a play on words and just something new we’re trying, and it’s going well.”
Junior Bailey Moore, who has worked at Warehouse 4 since it opened on Harding’s campus, said she’s excited for their new March menu items.
“For drinks, we’re doing a honey lavender latte, and it is so tasty,” Moore said. “It feels right for kicking off spring, too. In the kitchen, we just started serving our tomato toast — toasted sourdough, a little pesto, a little ricotta, cherry tomatoes, salt, pepper and some arugula. It’s like the chicken pesto’s little cousin.”
Slader’s Alaskan Dumplings has released a new “dumpling of the month” flavor this March with the introduction of alfredo dumplings. Manager Daniel Ockay, who came up with the idea for the alfredo dumplings, said customers seem to be enjoying the new sauce option.
“The idea for the flavor came up in a team meeting,” Ockay said. “With our feature dumplings, we are trying to explore options that depart from our normal. I’ve told the team no idea is off the table.”
