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We wanted to share this wonderful note we recently received from Mary Mellinger of Linden Dale Farm. Mary and her husband attended our Farm to Table Dinner this September and we served their delicious goat cheese as part of one of the courses. If you have never visited Linden Dale at Lancaster Central Market, we highly recommend it. Speaking to them about their passion for farming as well as the community is so moving. Not to mention, their cheese is out of this world! Thank you, Mary!

Mary Mellinger and Accomac Catering Executive Chef Ed Dodds

A special thank you to The Susquehanna Photographic in York for these fabulous photos taken at the Farm to Table Dinner!

(photo by The Susquehanna Photographic) Accomac Inn’s Garden Tomatoes Poached in Basil Olive Oil Served with Brogue Hydroponic Baby Greens, Twin Pine Braised Bacon and White Balsamic

(photo by The Susquehanna Photographic) Smoked Pennsylvania Trout Apple, Arugula and Pickled Celery Root Salad Roasted Beets and Horseradish Crème Fraiche

(photo by The Susquehanna Photographic) Duo of Springfield Farm Duck Seared Duck Breast and Duck Mousseline, with Butternut Risotto Crisp, Creamed Leeks and Thyme Jus

(photo by The Susquehanna Photographic) Shaw Orchard Apple Sorbet with Candied Hazelnut Parsnip Sticks

(photo by The Susquehanna Photographic) Springfield Farm Cocoa Braised Beef Short Ribs Local Potato Anna, Roasted Root Vegetables and Accomac Inn’s Garden Swiss Chard

(photo by The Susquehanna Photographic) Shaw Orchard Grilled Peach and Frangipan Pizza Basil Ice Cream

Despite the rainy conditions and treacherous flooding the week leading up to Saturday, the Farm to Table Dinner was a huge success. We want to thank each and everyone one of you that joined us and supported this event. It was so exciting to hold this event for its second year and we look forward to continuing this annual tradition. A special thank you to our suppliers, farmers and purveyors. We are so lucky to be able to enjoy the fruits of your labor.

Here are some photos from the evening:

Our farm kitchen set-up

Duo of Springfield Farm Duck Seared Duck Breast and Duck Mousseline, with Butternut Risotto Crisp, Creamed Leeks and Thyme Jus

Accomac Events Executive Chef, Ed Dodds, introducing his team of talented chefs

For more photos visit our album on Facebook! 

New to the Farm to Table Dinner this year, we are please to be serving Smith’s Farm produce in the following dishes:

Smith’s Farm Summer Squash with Springfield Farm Rabbit Confit and Linden Dale Goat Cheese and Springfield Farm Cocoa Braised Beef Short Ribs with Kilgore Family Farm Potato Anna, Roasted Root Vegetables and Smith’s Farm Swiss Chard

Located in Red Lion, PA Smith’s Farm grows natural, organic produce with a focus on heirloom varieties. They are also members of Certified Naturally Grown (CNG) for their organic growing methods as well as members of the Pennsylvania Association for Sustainable Agriculture (PASA).

Photo courtesy of LocalHarvest.com

Visit their page on Localharvest.com for more information about the farm’s history.

Experience this local farm on Saturday, September 10th!

Lehman’s Roadside Market, just miles from Accomac Inn, supplies many of the items featured daily on our menu. Chef André on his way to the Inn, hand-selects fresh ingredients and fresh inspiration. Lehman’s Produce and Roadside Market has been offering farm-fresh produce and dairy for sale on its 300 acres since 1983 when Brian took over operations from his father. If you know farms, you know food.

At this year’s Farm to Table Dinner, Lehman’s butternut squash will be featured in The Duo of Springfield Farm Duck: Seared Duck Breast and Duck Mousseline With Lehman’s Produce Butternut Risotto Crisp, Creamed Leeks and Thyme Jus.

Photo by the Susquehanna Photographic

Photo by the Susquehanna Photographic

photo by the Susquehanna Photographic

To contact them:
1918 Powder Mill Road, York, PA
(717) 741-3704 ‎

At last year’s Farm to Table dinner we served Twin Pines’ Rib Eye Steaks. This year, attendees will have a chance to experience their bacon in the first course: Accomac Inn’s Garden Tomatoes Poached in Basil Olive Oil Served with Brogue Hydroponic Baby Greens, Twin Pine Braised Bacon and White Balsamic.

Local writer, Jason Konopinski had this to say about Twin Pine Farm:

Denny and Robert Ilyes of Twin Pine Farm are carrying on the legacy left by their father, raising beef and produce in Seven Valleys. Long known for producing a sweet bologna, Twin Pine opened a retail store less than a mile from the farm, butcher shop and smokehouse in 2002; Denny says with a proud smile that all the beef that passes through the butcher’s counter in the store was raised on the farm – truly calf to counter.   There’s undeniable transparency in all means of production from calving until slaughter at Twin Pine; I came away with a deeper appreciation for local agriculture and its role in the community and a few samples of Twin Pine’s famous sweet bologna to remind me of the place and the lessons learned.

Twin Pines Farm Country Store is located on 1428 Seven Valleys Road in York, PA and is open year round.

Photo by the Susquehanna Photographic

Photo by the Susquehanna Photographic

Photo by the Susquehanna Photographic

Photo by the Susquehanna Photographic

We are truly fortunate to get to experience Linden Dale Farm’s goat cheese here in Central PA!

Their delicious cheese will be featured in our Summer Squash and Rabbit Confit hors d’oeuvre at the Farm to Table Dinner. 

Linden Dale Farm

Owned and operated by Andrew and Mary Mellinger, their farm is a 7th generation dairy farm that was established in 1797, The goats are bottle fed as kids and each and every goat has it’s own name that the Mellinger family keeps track of.

A little bit more about Linden Dale Farm from Lancaster Central Market’s website directory:
Linden Dale Farm is happy to be providing their cheese to local chefs. No other place in Lancaster offers fresh and locally-made goat cheeses; its flavor is unrivaled and its delicacy is very much appreciated by those who are looking for local quality. The Mellinger’s are enjoying being a small business and intend to stay that way so that they can continue providing a very high quality cheese. Mary assures us that their 7th generation farm wouldn’t ever compromise quality for quantity.

In an age of efficiency, bottom lines, and hard costs, the time and care that goes into this goat farm endeavor successfully bucks the trends of the time and reminds of a simpler way to do things.

The Farm: 127 Herr Road, Ronks, PA 17472

Visit them on Facebook here. 

Springfield Farm - "No ordinary place."

NEW to the Farm to Table Dinner this year, we are pleased to bring you meat from Springfield Farm! They will be supplying the entree items in the Duo of Springfield Farm Duck Seared Duck Breast and Duck Mousseline, with Butternut Risotto Crisp, Creamed Leeks and Thyme Jus as well as Springfield Farm Cocoa Braised Beef Short Ribs Local Potato Anna, Roasted Root Vegetables and Accomac Inn’s Garden Swiss Chard.

Springfield Farm invites their customers to freely roam the farm, which is so refreshing!

More about their philosophy and agricultural practices:

Sustainable agricultural methods are practiced where the animals are given nothing which is not natural – no hormones, antibiotics, chemicals, etc. All animals are offered free-range during the grass growing season. In addition to chicken eggs, and seasonal goose eggs, chicken, turkey, duck and seasonal goose are raised for meat. Beef (grass-fed and natural), grass-fed lamb, pork and rabbit are also available. All animals are treated humanely, allowed to associate with each other and cared for when sick using homeopathic remedies first.

Visit Springfield Farm Online by clicking the photo

Contact Springfield Farm:
Email: Mail@OurSpringfieldFarm.com
Phone: 410-472-0738
Address: 16701 Yeoho Road, Sparks, MD 21152

We cannot wait to prepare your dinner using Springfield Farm’s wonderful, local products at our Farm to Table Dinner, September 10th.

Allegro Winery photo by The Susquehanna Photographic

We are excited to be serving Allegro wine again this year during our 2011 Farm to Table Dinner. Each course of our six-course dinner will be paired with delicious Allegro wine! The winery is based out of Brogue, PA and open Sunday-Friday from 1pm-5pm and Saturday from 10am-5pm.

A little bit about their history:

“Wine and music are one,” wrote Emerson.  It’s not a perfect metaphor, but for the founders of Allegro Vineyards in Brogue, Pennsylvania, it certainly rang true that a person captivated by one might be at once captivated by the other, and in similar ways.  Bachelor brothers John and Tim Crouch took a two-decade interlude from their musical lives to grow and make wine here.  John, an oboist but most devotedly a composer, had a year and a half after selling the winery to return to his compositions before his death at 55 in 2003; Tim, a violinist, died in 2000 at the age of sixty.

Allegro: The winery, established in 1980, was musically named.  The primary meaning of the word is “lively,” and I like the word’s versatility: it can be a noun, adverb, or adjective; it’s a way of doing something, or being something, with some spirit.  A great term for John’s winemaking (or “wine-sitting,” as he occasionally called it), which was never heavy-handed and was always respectful of the spirit of the grape. Read more at allegrowines.com

image by The Susquehanna Photographic

 Carl Helrich, head winemaker, and his wife Kris now own Allegro and have continued this tradition of melding music and wine. Carl writes a blog that details his life as a winemaker. He keeps his readers up-to-date on the latest happenings at the winery as well as his musings about grapes, wine and life. Spending time on Carl’s blog will truly allow you to feel like part of the process.

image by The Susquehanna Photographic

Come to the Farm to Table Dinner on September 10th to meet the faces behind Allegro Vineyards & Winery and, of course, celebrate in the fruit of their labor!

Cheers!

We picked 206.5 pounds of pumpkins last night! Chef Ed Dodds roasted the pumpkin and froze it for our pumpkin soup and also roasted the pumpkins seeds. We picked 84 pounds of tomatoes last night, too, as well as 1 watermelon and 20 squash! It was a busy night at the Garden. Looking forward to September 10th at the Farm- Just under one month away!