Written by Gabriel Huff, Emma Jones and Bailey Ridenour \/\/ Photo by Macy Cox<\/p>\n\n\n\n
Restaurants in the city of Searcy are showcasing new March menus in honor of St. Patrick\u2019s Day.<\/p>\n\n\n\n
Lisa Ford, the owner of Wild Sweet William\u2019s, said that their March menu includes a new chicken pesto sandwich and a \u201cStrawberry Fields Forever\u201d salad.<\/p>\n\n\n\n
\u201cThe timing to create a new menu or a new product item varies greatly,\u201d Ford said. \u201cSometimes 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\u2019m able to produce something.\u201d<\/p>\n\n\n\n
In order for the creativity process to flourish, Ford said her body and heart must assume a positive state of being. <\/p>\n\n\n\n
\u201cI can set on something for a year before it\u2019s created, or it can be immediate,\u201d Ford said, snapping her fingers. <\/p>\n\n\n\n
Mr. Postman Expresso and its sister store Perk and Post announced their March menus in a \u201cLucky Launch\u201d 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\u2019 Redbull. Graduate student Laurel Beshirs, who works at Mr. Postman, said the new drinks have been well received by customers. <\/p>\n\n\n\n
\u201cMy favorite is the Pot of Goldsmith \u2014 Irish cream added to our most popular drink,\u201d Beshirs said. \u201cBut our Mr. Post-achio is pretty popular this month. [It\u2019s] a play on words and just something new we\u2019re trying, and it\u2019s going well.\u201d<\/p>\n\n\n\n
Junior Bailey Moore, who has worked at Warehouse 4 since it opened on Harding\u2019s campus, said she\u2019s excited for their new March menu items.<\/p>\n\n\n\n
\u201cFor drinks, we\u2019re doing a honey lavender latte, and it is so tasty,\u201d Moore said. \u201cIt feels right for kicking off spring, too. In the kitchen, we just started serving our tomato toast \u2014 toasted sourdough, a little pesto, a little ricotta, cherry tomatoes, salt, pepper and some arugula. It\u2019s like the chicken pesto\u2019s little cousin.\u201d <\/p>\n\n\n\n
Slader\u2019s Alaskan Dumplings has released a new \u201cdumpling of the month\u201d 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.<\/p>\n\n\n\n
\u201cThe idea for the flavor came up in a team meeting,\u201d Ockay said. \u201cWith our feature dumplings, we are trying to explore options that depart from our normal. I\u2019ve told the team no idea is off the table.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
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