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Accomac Events’ Grapefruit Guacamole Recipe

Accomac Events’ Executive Chef, Ed Dodds, shares his recipe for the Grapefruit Guacamole served at the Grand Opening of the Maryland Zoo’s Mansion House. Enjoy! Grapefruit Guacamole 2 each ripe avocado 1 ruby red grapefruit 1 tablespoon red onion 1 tablespoon red pepper 1 teaspoon cilantro salt and pepper to taste Use the zest, juice […]

3rd Annual Accomac Farm to Table Dinner Re-Cap

Thank you to everyone that attended our 3rd Annual Accomac Farm to Table Dinner! Despite a few drops of rain, the weather held out for us and we had a beautiful evening at the Farm in celebration of local. Accomac Events’ Executive Chef Ed Dodds wow-ed the crowd not only with his brilliant food, but […]

Seafood Week 2012 Food Photos

Thank you to everyone that visited Accomac Inn during our 2012 Seafood Week! We hope you enjoyed our fresh, daily catches. Check out these photos of a few of the seafood dishes that were served:

Seafood Week Tasting Menu – July 13th and 14th

To conclude Seafood Week at Accomac Inn, Chef Andre has prepared this fabulous Seafood Tasting Menu available on Friday and Saturday evening (July 13th & 14th) only. Tasting Menu: Sauteed Chesapeake Bay Eel & Fried James River Oyster sweet corn & hamhock broth Seared Scallop caponata, sun-dried cherry tomatoes, pesto sauce Grilled Marvesta Shrimp gaucamole, […]

Seafood Week at Accomac Inn July 9th-14th

This coming week, July 9th- 14th, 2012, is Seafood Week at Accomac Inn! Chesapeake Bay Seafood specials will be featured all week with a Seafood Tasting Menu on Friday and Saturday. We are working directly with Maryland Fisherman and will be bringing in new catches daily. Make your reservations here.

Summer Wedding Hors D’Oeuvres

Congratulations to Stephanie and Daniel who are getting married this weekend at Stephanie’s family farm in York, PA. We wish you all the best! I wanted to share a small sample of the refreshing summer menu we’re serving during cocktail hour: Strawberry Kiwi Soup Shooters Local Strawberries, Lemon Crème Fraiche (Served in Votive Cups) House […]

Bread Making At The Accomac

The bread you receive when dining at the Accomac is always homemade and freshly baked. Chef Andre’s baking for today included Baguette Style Brown Bread, Baguette Style Walnut Raisin, Garden Bread with zucchini and squash, and Focaccia Bread. The smell of the breads baking in the ovens was just divine.