Accomac Inn’s Zach Seitz Discusses Infusing Vodka in Taste Magazine

Check out our very own Zach Seitz in Fine Wine & Good Spirits’ Magazine “Taste.” Zach discusses tips for infusing your own vodkas and includes recipes for his Pomegranate Jalapeno Martini & Black Pepper Bloody Mary!

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)

zach_magazine

House Made Sriracha From Sous Chef Bill McGinnis

For our Accomac Inn & Events’ sriracha we start with 4 lbs. red jalapeños, 10 garlic cloves, 4 tbsp. sugar, 2 tbsp kosher salt, 4 tbsp. of granulated sugar and 2 tablespoons of light brown sugar.

peppers

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

peppers2

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.

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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.

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Strained through a chinois…..

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And now we have fresh, bright sriracha!

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There’s Guinness In It!” 2013 At Central Market York

We are really looking forward to participating in this year’s 2013 “There’s Guinness In It” event being held this Thursday, February 28, 2013, from 5:30 to 8pm inside the newly-renovated Central Market York, 34 West Philadelphia Street. A dozen area restaurants and caterers will each create a menu item containing Guinness (an appetizer, entree or dessert), that will be available for sampling.

We decided to take some of the popular drink 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.

Guinness guinegar

 

Attendees will get to try our Guinness Brined Smoked Pork Shoulder Lettuce Wraps with a 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.

Guinness hotsuace

We look forward to seeing everyone at the event!

 

Current Culinary Cocktails

Accomac Inn culinarycocktailsZach’s latest Culinary Cocktails give a nod to the Oscars! Don’t forget – micro cocktails are available as a flight.

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.

Asado Cooking At Accomac Inn

This past weekend we started using the Asado method of cooking. Sous Chef Bill McGinnis has provided the steel barrels and has also converted a grill outside for this method of cooking.

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.

Accomac Pop Up Dinner At The Watt Mansion In Lancaster

Accomac Pop Up Dinner at the Watt Mansion in Lancaster held on November 2nd was a huge success – and was our second pop up dinner held. We could not have asked for a more unique, cozy setting. The downstairs livingrooms of the gorgeous mansion were transformed into an intimate dining space for everyone to enjoy. Guests enjoyed a 5 course meal paired with the delicious wine of Tamanend Winery. Thank you to all that attended!

A brief history of The Watt Mansion

“Roslyn” was built in 1896 by celebrated Lancaster architect, C. Emlen Urban.  Mr. Urban was also the designer of many city properties including, but not limited to, Central Market, the Griest Building, Watt & Shand (the soon-to-be convention center), and the Theological Seminary.  This beautiful home is listed on the Lancaster County Historical Sites Register as a “Significant Level I” site, meaning the property is “exceptional” or of top importance.

This baronial mansion was designed for Peter T. Watt [1850-1921], one of the co-founders of the Watt & Shand department store in Penn Square. Mr. Watt presented the property to his wife, Laura, on her birthday. The property remained owned by members of the Watt family for over 70 years.

Roslyn is a two and one half story stone Chateauesque house, with irregular bays, stepped gables, round turrets having dormers and conical roofs, six chimneys, balustraded portico with swag motif, porte cochere, interior stained glass by Rudy Brothers of Pittsburgh. – Source

 

Here are a few photos from our second Accomac Pop Up Dinner event:

 

Accomac Pop Up Dinner - Table Setup

 

Accomac Pop Up Dinner - Tables and room setting

 

Accomac Pop Up Dinner - Table Decor

 

Accomac Pop Up Dinner - Fireplace

 

Accomac Pop Up Dinner -

 

 

Accomac Pop Up Dinner - Kitchen

 

Accomac Pop Up Dinner - Ceiling Details

 

Accomac Pop Up Dinner - Custom Menu
Accomac Pop Up Dinner - Ravioli close up
Butternut Squash Ravioli with White Chocolate Black Peppercorn Cream
Accomac Pop Up Dinner - Dessert Closeup
Intermezzo – Red Wine Poached Pear with Brie Ice Cream
Accomac Pop Up Dinner - Dessert Closeup
Local Pumpkin Cobbler with Gingerbread Crumble

Let us help organize your wedding, corporate, or social event. Visit us at accomacevents.com to learn more about our custom event planning and catering options. Check out our blog for more information about other events and happenings at The Accomac and Accomac Events.

Current Fall Desserts at Accomac Inn

Our Pastry Chef, Lauren, has truly taken fall desserts to a whole new level at Accomac Inn! Incorporating seasonal fall flavors in unique and dynamic ways, our desserts will please your palate as the perfect ending to your meal!

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

View our delite menu for the latest update on our dessert and other menu offerings.

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

Fall Desserts

 

Fall Desserts
Chocolate Caramel Torte

 

Firelight Nights are Back at The Accomac For the Winter Season

Last year we introduced a new special night that became extremely popular – Firelight Nights! During these special evenings, guests have the opportunity to dine in the dancing flicker of candles while enjoying dinner illuminated by nothing more than fire this winter. On these select evenings, our Queen Ann Dining room will be lit solely by candles and our real fireplace. The gentle glow will provide a perfect ambiance to escape the frigid outdoor air!

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.

For custom catering menus and event planning for your wedding, anniversary or corporate event visit accomacevents.com.

Natural Products Expo in Baltimore

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. 🙂