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We’re excited to present our new fall desserts at Accomac Inn!

Painter’s Palette
selection of five frozen confections atop a tuille palette

“Coffee and Donut”
espresso pot de crème, bourbon sabayon, house-made beignet

Fresh Fig and Poached Pear *flambéed tableside*;
warm ginger cake, spiced mascarpone, vanilla ice cream

Accomac’s Own Cheesecake with house-made ice cream;
our pastry chef’s flavors du jour

Bananas Foster *flambéed tableside*
in jamaican rum and brown sugar sauce; served over ice cream

Chocolate Sheba
kahlua-spiked dark chocolate cake layered with kahlua-spiked dark chocolate mousse; caramel-vanilla ice cream and candied pecans

Accomac’s House-Made Sorbets
with biscotti

Accomac Inn's famous Bananas Foster

A portion of the proceeds from this year’s Farm to Table Dinner will be donated to The Food Trust. After learning about the mission of this wonderful organization, we were excited to get involved.

This mission of The Food Trust is this:
The Food Trust strives to make healthy food available to all. Working with neighborhoods, schools, grocers, farmers and policymakers, we’ve developed a comprehensive approach that combines nutrition education and greater availability of affordable, healthy food.

This organization has been in the spotlight for their great work.They were recently named among the top five “high-impact” nonprofits working in the field of health and childhood nutrition. This survey of more than 100 experts working in the field of health and childhood nutrition was conducted by Philanthropedia. Time Magazine calls The Food Trust’s Programs a remarkable success “…increasing the availability of fresh fruits and vegetables in elementary schools, along with nutrition education, is credited with helping reduce the incidence of overweight students by 50 percent.”

Watch this video about The Food Trust’s commitment to making  fresh foods available to everyone:

Visit the Food Trust’s website here and also join them on Facebook.
Learn more about The Food Trust at the Farm to Table Dinner on September 10th! 

We are so thrilled to have been named the “Best” Restaurant and Wedding/Celebration Venue by Central PA Magazine Readers for 2011. This recognition is much appreciated and we feel very honored. Thank you!!

The Accomac Garden is coming along beautifully and we’re seeing a lot of growth. This year’s garden is twice as big as last year, which is exciting and challenging at the same time! Here are some photos taken from this past weekend. Also, mark your calendars for Sept. 10th. This is the date of our second Farm to Table Dinner at Codorun Farms in York (the site of our garden)!! More info to come on that soon…

Catering Chef Ty's son helping out in the garden! How cute is he??

image courtesy of hiphostess.com

Zak is mixing up some fun cocktail creations at the Accomac Bar! Currently, he is busy making a cracked black pepper infused Vodka, and he’s working with Chef Andre on a carrot puree for a summer vegetable cocktail yet to be unveiled. We’re also looking forward to our own cucumber infused Vodka this summer. If you’re not up to infusing your own, try “Effen” Cucumber Vodka or “Pearl” Cucumber Vodka.

Zak is also working on a few “Skinny” cocktails for summer that will utilize more fresh juices and low calorie sweeteners, so go ahead and indulge!

Be sure to check out the new “Skyy Infusions” including Blood Orange and

Skyy Vodka introduces Blood Orange & Dragon Fruit flavors

Dragon Fruit for your next cocktail at home. For a unique experience from the packaging to the taste, try “Ultimat” Vodka made from wheat, rye and potato. While we’re on the subject of Vodka, did you know that Absolut Vodka makes up 22% of the top imported Vodka in the States followed by Grey Goose at 17% and Svedka at 16%?

Here’s a recipe for you to enjoy:

Cactus Berry Cocktail:

1 .5 Ounces Merlot

1.5 Ounces Tequila

¾ Ounce Cointreau

½ Ounce Fresh Lime Juice

1 Lime Slice

Fill a cocktail shaker with Ice, add ingredients. Shake well and strain. Garnish with slice of Lime.