Accomac Events’ Executive Chef, Ed Dodds, shares his recipe for the Grapefruit Guacamole served at the Grand Opening of the Maryland Zoo’s Mansion House. Enjoy! Grapefruit Guacamole 2 each ripe avocado 1 ruby red grapefruit 1 tablespoon red onion 1 tablespoon red pepper 1 teaspoon cilantro salt and pepper to taste Use the zest, juice […]
Thank you to everyone that attended our 3rd Annual Accomac Farm to Table Dinner! Despite a few drops of rain, the weather held out for us and we had a beautiful evening at the Farm in celebration of local. Accomac Events’ Executive Chef Ed Dodds wow-ed the crowd not only with his brilliant food, but […]
Thank you to everyone that visited Accomac Inn during our 2012 Seafood Week! We hope you enjoyed our fresh, daily catches. Check out these photos of a few of the seafood dishes that were served:
To conclude Seafood Week at Accomac Inn, Chef Andre has prepared this fabulous Seafood Tasting Menu available on Friday and Saturday evening (July 13th & 14th) only. Tasting Menu: Sauteed Chesapeake Bay Eel & Fried James River Oyster sweet corn & hamhock broth Seared Scallop caponata, sun-dried cherry tomatoes, pesto sauce Grilled Marvesta Shrimp gaucamole, […]
Accomac desserts are the perfect stress reliever! Our current summer desserts:
This coming week, July 9th- 14th, 2012, is Seafood Week at Accomac Inn! Chesapeake Bay Seafood specials will be featured all week with a Seafood Tasting Menu on Friday and Saturday. We are working directly with Maryland Fisherman and will be bringing in new catches daily. Make your reservations here.
Congratulations to Stephanie and Daniel who are getting married this weekend at Stephanie’s family farm in York, PA. We wish you all the best! I wanted to share a small sample of the refreshing summer menu we’re serving during cocktail hour: Strawberry Kiwi Soup Shooters Local Strawberries, Lemon Crème Fraiche (Served in Votive Cups) House […]
The bread you receive when dining at the Accomac is always homemade and freshly baked. Chef Andre’s baking for today included Baguette Style Brown Bread, Baguette Style Walnut Raisin, Garden Bread with zucchini and squash, and Focaccia Bread. The smell of the breads baking in the ovens was just divine.
In addition to kale and potatoes, we are now harvesting squash and beets!
Currently in the Accomac Garden we are harvesting kale and potatoes!! This growing season is shaping up to be absolutely fantastic.