St. Patrick’s Day at the Hartness House

With the sounds of the Celtic harp in the background, patrons of the Hartness House tavern lifted a glass to the Irish on St. Patrick’s Day evening. Local brews, special “green” cocktails, and Chef Nick Matush’s unique take on pub fare insured everyone had a great time.

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St. Patrick’s Day at the Hartness House BY KAREN ENGDAHL, The ShopperMarch 21, 2017 Hartness House Flute Meets Harp duo played traditional Irish music in the Hartness House tavern. Photo by Karen Engdahl. SPRINGFIELD, Vt. – With the sounds of the Celtic harp in the background, patrons of the Hartness House tavern lifted a glass to the Irish on St. Patrick’s Day evening. Local brews, special “green” cocktails, and Chef Nick Matush’s unique take on pub fare insured everyone had a great time. Local resident Walter Martone took a less traditional approach to the holiday. “I’m Sicilian,” he said, “so I though I could get away with ordering the shrimp scampi. It was absolutely delicious!” Martone’s dinner partner, Mark Kimball, also gave the dish an enthusiastic thumbs-up. “Loved it!” he said. Other St. Pat’s Day revelers enjoyed Trout River Rainbow Red ale and Trout River Chocolate Oatmeal Stout, products of Springfield’s own Trout River Brewery. Described by the brewers as “smooth, malty, and complex, a delicious Trout River Classic for those who know it … and a new found favorite for those who don’t,” the Rainbow Red ale, a crowd favorite, is available year-round in cans as well as on tap. The Chocolate Oatmeal Stout – another Trout River Classic, “dark, delectable, and comforting, with a hint of chocolate,” is available only on draft and was a popular pour on St. Pat’s Day. Adding to the festive atmosphere were the traditional Irish tunes played by Flute Meets Harp, the local duo of Kathi Byam on flute and Erik Johansson on Celtic harp, melodeon, and vocals. The two played a variety of music including Irish gigs and reels, songs, and original material. Johansson performed a particularly moving original composition, “These Green Mountains,” a song about the immigrant experience at Ellis Island. Chef Matush made the rounds amongst diners throughout the evening, adding to the feeling of warm, casual hospitality. Executive chef at the Hartness House since last May, Matush puts a bold twist on traditional flavors, utilizing local ingredients, and is committed to serving food grown or produced in Vermont. Daily menu offerings feature meats, dairy, and produce from area farms, including Deep Meadow Farm (Ascutney), Springmore Farm (Baltimore), Cherry Hill Farm (Springfield), Wood’s Cider Mill (Weathersfield), Zed’s Eggs (Weathersfield), and Black River Meats (Springfield). The menu features a few signature dishes that will always be offered, in addition to entree items that change every few weeks as the freshest ingredients become available. “We want to be a restaurant with a local following,” said Matush. “We’re here for the Springfield community.” The Hartness House, which recently was named Springfield Chamber of Commerce Organization of the Year, is open for dining Thursday through Saturday, 5-9 p.m. and Sunday, 10 a.m.-1 p.m. for brunch. Hartness House Mark Kimball gives the thumbs-up to Chef Matush’s cuisine. Photo of Karen Engdahl. Hartness House Springfield resident Walter Martone enjoyed Chef Matush’s shrimp scampi. Photo by Karen Engdahl. Hartness House Chef Matush’s take on an Irish Reuben with house-made focaccia and brisket. Photo by Karen Engdahl. Hartness House Springfield resident David Byam enjoyed a pint at the bar. Photo by Karen Engdahl.