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Following a wedding celebration held at Accomac Inn, the bride, groom, and guests set off biodegradable fire lanterns over the Susquehanna River. It was such a breathtaking site on a Spring evening and a fantastic way to cap off the reception. I wanted to share this romantic video for Wedding Wednesday. Enjoy!

Thank you to everyone that came out to our first ever Accomac Pop Up Dinner held at Central Market York this past Saturday, May 12th.

The evening was filled with delicious beer and wine from Mudhook Brewing Company and Allegro Winery. Guests also experienced an amuse bouche demonstration with Chef Ed Dodds during cocktails.

Here are some photos from the evening. Look for a video re-cap coming soon as well.

Central Market York

Mudhook Brewing Company and Allegro Winery

Amuse Bouche Demonstration with Chef Ed Dodds. (Zucchini Barrels stuffed with fresh vegetable ratatouille and Parmesan Cheese)

Plating the first course. Scallop Crudo -Served with Deconstructed Gazpacho and Drizzled with Hot Olive Oil Paired with Allegro Susquehanna White (sauvignon blanc)

House made pita chips and hummus

Shrimp Spring Rolls with House Made Kim Chee and Sweet Mango Ketchup. Paired with Mud Hook Panfish Pale Ale

Moroccan Braised Lamb with Cous Cous Lamb reduction. Paired with Mud Hook Redeye Irish Red

For more photos and updates on future Pop Up Dinner events visit us on Facebook!

This private party in Rochester, NY was bright, cheerful, and perfect for Spring!

The delicious cupcakes were made by The Couture Cakery.

Chocolate dipped pretzels rolled in almonds, coconut, and sprinkles.

Chocolate covered marshmallows!

The table scape design by Charlene

Accomac Inn and Events is looking forward to tomorrow’s Lancaster Young Professionals’ Networking Mixer being held at Accomac Inn! Chef Ed Dodds went to The Lancaster Central Market to pick up Stinging Nettle leaves from “Sweet Annie Produce” and Turkey Chorizo from “The Turkey Lady.” He’s making a cranberry bean, chorizo and nettle stew  (shown below).

These giant purple mustard greens are also from Sweet Annie Produce. He’s stuffing them with a rosemary and whole grain mustard ground pork.

We’ll also be serving a duck mousseline with orange chutney and a southwestern cured salmon with pickled okra.

We’re ending the event with a Roman Punch sorbet!

This past Saturday marked the official beginning of Accomac Garden 2012! As in previous years, we will keep you posted via our blog, Twitter & Facebook about the progress of the garden and what we’re currently harvesting for dishes at Accomac Inn and Accomac Events.

This year, we’re also excited for the involvement of one of our talented servers, Shannon. She not only created a Permaculture Plan for the garden, but she will be connecting guests of Accomac Inn with the source of the entrees by displaying her paintings of the progression of the garden throughout the season.

Chef Ty and Shannon

Butter red Pontiac and Kennebec organic potatoes, golden stripe beets, candy stripe and bulls blood organic beets and organic blue curly kale

In addition to our large culinary garden at Codorun Farms in York, PA, we are currently building a new raised garden bed at Accomac Inn. This will be the new home for our edible herbs and flowers! More updates coming soon.

Administrative Professionals Day is coming up on April 25th. Plan to show your administrative professionals some love with a catered lunch by Accomac Events & Catering or a special lunch at the Inn! Accomac Inn offers private dining rooms as well as scenic outdoor dining. Accomac Events welcomes the chance to bring the party to you with a catered lunch – no party is too small or too large! Our talented chefs will customize a menu that is suitable to your taste and budget. Happy Administrative Professionals Day!

Last night’s Symphony in a Snap was another success! Here are some of the appetizers served by Accomac Events & Catering. (Read about February’s Menu here.)

Black bean hummus with Harissa

Filled cream cheese, cured salmon , pickled onions & hydroponic flower petals

Tartlet cup filled with strawberries, feta cheese and balsamic reduction

Smoked Gouda and duck breast polenta with bourbon apricot chutney

More info about the series:
Symphony in a Snap is a distinctive new concert program for the younger professional that combines networking, light appetizers and beverages, social media and symphonic music. The program begins at 6:15 PM with a pre-concert catered reception, including appetizers, wine, beer and non-alcoholic refreshments, during which attendees can mingle with fresh talent from the Orchestra. Accomac Events and Catering is thrilled to provide the hospitality for these events! During the performance beginning at 7:15pm, attendees have their opportunity to follow and participate in audience-generated tweets. The one hour long performance begins at 7:15 pm.

Mark your calendars for the next two Symphony in a Snap dates. We hope to see you there!

Fulton Opera House, Lancaster, 6:15 PM
Thursday, May 17
Tickets are $25 (*$25 ticket does not include the Fulton box office processing fee of $2.50 per ticket.)

 

Accomac Events & Catering is excited to cater the “Last Dinner on the Titanic” being held on April 14th at the National Watch and Clock Museum.

This unique dinner event will allow guests to take a journey back in time to an Edwardian world of strict class distinctions, obsession with etiquette & fashion and the era’s love of fine food. The following 7-course menu will be served:

LAST DINNER ON THE TITANIC MENU:

First Course:
Cream of Barley Soup

Second Course:
Wine pairing: Pinot Grigio

Poached Salmon with Mousseline Sauce and Cucumber

Third Course:
Wine pairing: Pinot Noir

Sliced Bistro Beef Tenderloin & Honey Roasted Chicken Lyonnaise With a Vegetable Marrow Farcie

Intermezzo:
Roman Punch Sorbet

Fourth Course:
Wine pairing: Chardonnay

Roasted Cornish Game Hen on Wilted Greens & Roasted New Red Potatoes

Fifth Course:
Chilled Asparagus Salad with Champagne Saffron Vinaigrette

Sixth Course:
Wine pairing: Cabernet

Bourbon Chicken Live Pate on Toasted Bread Paddle

Seventh Course:
Mini Chocolate Eclairs with Accomac’s Home Made Vanilla Ice Cream

Silver Table Service of Freshly Brewed “Vintage Coffee Works” Naturally Decaffeinated Coffee Roasted in Columbia, Pennsylvania provided by Cle Berntheizel
Hot English Tea provided by Accomac Events
Cream, Sugar, & Sweetener

For ticketing information click here.

The Columbia Downtown Development Corporation and The National Watch and Clock Museum present a special dinner experience- “Last Dinner on The Titanic.”Accomac Events is proud to be catering this unique event!

About the event:
You are cordially invited to book passage to attend ‘Last Dinner on the Titanic’ being held at the National Watch & Clock Museum (514 Poplar Street, Columbia, Pennsylvania) on the precise 100th anniversary of the RMS Titanic‘s maiden voyage.

This special event will take place April 14th 2012, from 7 PM until midnight. Take a journey back in time to an Edwardian world of strict class distinctions, obsession with etiquette & fashion and the era’s love of fine food.

The evening will be a white tie affair featuring a sumptuous 7-course dinner presented by Accomac Events, recreating a remarkable degree of gastronomic authenticity.

Throughout the evening you will be entertained by a 5-piece orchestra under the baton of Maestro Austin Hartman playing compositions by Strauss,Tchaikovsky and other notables of the time.

To confirm your reservations, telephone the Columbia Downtown Development Committee at 717.684.0651, no later than March 31st.  Tickets are limited, so please act soon. Your voyage is about to begin.

Visit the National Watch & Clock Musuem website here.

Spring color palettes are so refreshing and I’m very excited to share some of my favorites today for Wedding Wednesday! These inspirations come from http://design-seeds.com. This website is such a wonderful resource for choosing colors. They offer the ability to search any color value and then it will generate a color palette based on the inputted color. Trust me, once you start searching it’s very fun and addicting!

Here are some of the color palettes I’m absolutely loving right now for Spring weddings and events:

So bright, fresh, and happy! Avery and Drew incorporated aqua and pink in their May 2011 wedding. View photos here.

These muted door tones would work beautifully with a spring, vintage theme. Try adding vintage books to your decor with blue antique mason jars like in this photo.

These succulent tones are just fabulous. They are very feminine, soft and simply lovely. A succulent and rose bouquet would be absolutely perfect.

The contrast in this sprouting color palette is interesting and very earthy. Imagine bridesmaids dressed in navy blue holding a soft ivory and yellow bouquet. Similar to this.

Taking a cue from berries of the season, these colors are fresh and vibrant. Incorporate fresh, seasonal berries in your food choices as well like Josh and Elena did here.

Happy Wedding Wednesday!