Zach is responsible for the creative, fresh culinary cocktails at Accomac Inn. Many of our unique concoctions are based on Zach’s infused vodka creations and recipes. Click here for the current cocktails we’re mixing up.

Read the article here: http://tinyurl.com/c3tnm2c (Starting on page 32)

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The peppers, garlic, sugar and salt are combined in a Vitamix and mixed into a thick paste.

The mix is then placed into glass jars covered in cheese cloth and placed in a cool, dark place for one week to allow the flavors to develop.

When the seven days are up the puree is simmered with 1 cup of white vinegar for 5-10 minutes and then blended a second time in the Vitamix.

Strained through a chinois…..

And now we have fresh, bright sriracha!

The post House Made Sriracha From Sous Chef Bill McGinnis appeared first on The Accomac Inn.

We decided to take some of our Guinness and turn it into a vinegar by adding some “mother” and allowing it to break down the alcohol thus making a slightly acidic light Guinness tasting vinegar. Call it Guinegar if you wish. The vinegar is going to be used in a red cabbage and apple slaw for our lettuce wraps.

Attendees will get to try our Guinness Brined Smoked Pork Shoulder Lettuce Wraps with a Guinness Vinegar Slaw. This will be accompanied by a carrot-apple hot sauce (shown below) that was made with a pepper mash from last year’s very potent Accomac Garden peppers. This sauce will be similar to a Tabasco.

We look forward to seeing everyone at the event!

The post There’s Guinness In It!” 2013 At Central Market York appeared first on The Accomac Inn.

Django Unchained
PA rye whiskey, amaretto, lemon juice, ginger beer

Amour Martini
PAMA, house-infused jalapeno vodka, triple sec, cranberry juice

Life of Pi
stoli vanilla, licor 43, house-infused citrus vodka, gran marnier, espresso

Les Miserablés
gold rum, RHUBY rhubarb liquor, grapefruit juice, lemon juice, muddled bell peppers

Silver Linings Playbook
brandy, house-made winter syrup(walnuts, cranberry, ginger), lemon juice, dry vermouth, egg white

Beasts of the Southern Wild Manhattan
jack daniels, jim beam, old granddad, house-made sour cherry syrup

Barrel Aged Manhattan
currently in the maturation process, available in March

Click here for a current list of all Accomac specialty cocktails.

The post Current Culinary Cocktails appeared first on The Accomac Inn.

Custard with winter pear compote & pumpkin seeds

Rapsberry Chambord Gelee with fresh whipped cream

The post Accomac Events & Catering Winter Dessert Bites appeared first on The Accomac Inn.

Asado (Spanish term) method of cooking is a very primitive way of cooking that utilizes a barbecue technique on a grill or open fire. We are excited to utilize the property we have at the Accomac to explore other means of outdoor cooking like this one. Our hope is that from the moment our guests enter the parking lot they will have a unique experience with us.

Read more about Asado cooking here.

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Here are a few photos from the event:

 

 

 

 

 

 

 

 

 

 

Butternut Squash Ravioli with White Chocolate Black Peppercorn Cream

 

Intermezzo – Red Wine Poached Pear with Brie Ice Cream

 

Local Pumpkin Cobbler with Gingerbread Crumble

The post Accomac Pop Up Dinner At The Watt Mansion In Lancaster appeared first on The Accomac Inn.

A few of our current desserts include:

Accomac’s “Almond Joy”
coconut mousse, crisp chocolate, chocolate mousse, coconut macaroon

White Wine Poached Local Pear and Carrot Cake
cream cheese icing, cinnamon-rum-raisin ice cream

Tart of Local Apples
candied bacon ice cream, bourbon creme anglaise

Chocolate and Salted Caramel Torte
peanut butter ice cream, peanut brittle

Pumpkin Bread Pudding
pumpkin creme brulee, fall-spice french macaroon

Pumpkin bread pudding with pumpkin creme brulee and a fall spice macaron

Chocolate Caramel Torte

The post Current Fall Desserts at Accomac Inn appeared first on The Accomac Inn.

Firelight Nights are back for the season! If you don’t prefer the dim, don’t worry. Our electric lights will be burning in the 2nd floor dining rooms.

2012 dates:

November 16th
November 30th
December 14th
December 28th

Make your reservations here.

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A photo from the Natural Products Expo held in Baltimore, MD.

We had the pleasure of attending the Natural Products Expo recently held in Baltimore, MD. Aside from visiting many of our existing vendors, we wanted to learn about other items, particularly for Accomac Events, in an attempt to incorporate as many organic products as possible.

We also used this as a great opportunity to look into several new organizations who we think will benefit our own movement towards being responsible and respectful people of the earth. One organization that caught our eye was the Organic Farming Research Association. Another organization is “Pennsylvania Certified Organic” who assures organic integrity. We’re reaching out to their certification specialists to begin the process of learning about the educational and research sides of these organizations. We’ll continue to update as these efforts move along.

One great find for Accomac Events was an all natural insect repellent that controls flies, mosquitoes, gnats, and fleas. It’s a sprinkle on product that will offer protection to our brides and grooms who are having outdoor ceremonies and receptions.

For Our Gluten Free Customers:

We learned more about the Gluten Free Certification Organization. They are an interesting company who offers an inspection process for food manufacturers and food companies who process and sell both gluten free and organic products. It was interesting to learn that Shiloh Farms of New Holland, PA specializes in all natural foods and has expanded their market by gaining gluten free certifications. They are one of the first companies to go through this inspection process of gluten free certification.

We took a sample bag of Deya’s gluten free flour to Accomac Inn Pastry Chef, Lauren, to see what she can whip up for us to taste. We also gave her a sample of organic agave to substitute for sugar and organic coconut oil to use as a substitute as well.

Chef Andre and Chef Bill are trying out some lemon infused organic coconut cooking oil and several flavors of organic agave syrup, too!

More updates to come.

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