June News
What’s New”s”?
Looking for a unique venue? The recession has brought an abundance of “For Lease” signs to Pennsylvania and Maryland store fronts which are an efficient and financially attractive option for corporate or social events. With these spaces being vacant, it makes life easier for Accomac Catering to bring in a full mobile kitchen to work our magic. The blank canvas is a dream for our event designers as well. Not all landlords are eager to get on the band wagon for special event rental space, but it’s sure worth looking into if you’re having a tough time finding a venue to fit your budget.
The Accomac container gardening project is coming into its own. Several varieties of ripened tomatoes are ready to be picked and the squash blossoms were beautiful. Our herbs are thriving in spite of all the rain. What a difference the fresh herbs make in the preparation of foods! More of our clients are appreciative of our supporting locally grown meats, cheese and produce. We’ll continue to keep you posted with any new farmers who come our way.
Recent Events
Accomac Catering had a busy spring with events ranging from Hauser Winery in Biglerville to a large corporate event in Madison Virginia. Events this past weekend ranged from Carlisle and Wernersville to York Pennsylvania.
Our Baltimore office has been busy with appointments and tastings of our fresh and local fare.
The summer is shaping up with several last minute brides which we are happy to accommodate.
We’re already setting our sights on the Holiday’s planning our holiday menus! Be sure to keep us in mind for any catering needs and don’t forget the wonderful calendar of events at the Accomac Inn.
Spring at Accomac Catering
Daffodil days are just around the corner and things are looking much brighter here at the ranch. We’ve completed renovations to the sales office and kitchen areas giving us a fresh look.
Our trip to Manhattan for the International Restaurant Show was a great success, as we were able to network with dozens of vendors and partake in some of the seminars examining trends in our industry from metropolitan main street to valley farms.
Accomac Catering’s recent PASA membership has already begun reap benefits as we make new local farmer contacts and network within the Buy Fresh Buy Local website.
Recent venue site visits include: Hauser Estate Winery, Lime Spring Farm, York County Heritage Trust, and the Strasburg Railroad Museum as our team prepares for upcoming events at these venues.
We recently wrapped up a series of events at the Toyota Arena where we catered to the Delaware County Kennel Club’s dog show judges serving seven meals over four days.
FROM THE STOVETOP
Executive Chef Rob Luckenbaugh has finished working on a series of seasonal menus for Lime Spring Farms in Lancaster County. Additionally Chef Rob is continuing his recipe tests on our museum menu line. Rob’s recipe below comes from a soup we served at a recent event from which we received numerous requests for the recipe.
“GOOD BYE WINTER SOUP” RECIPE SUGGESTION
Roast Tomato and Fennel Soup
29 oz Peeled jarred / canned tomatoes
2 ea Shallots, peeled and quartered
2 ea Garlic cloves, sliced into four parts’
1 tbsp Fennel Seed , whole
2 oz Olive oil
2 oz Butter, unsalted cubed
Salt and Pepper to taste
METHOD: Preheat oven to 300 degrees
Drain tomatoes and reserve the juice
Toss tomatoes, shallots, garlic and fennel seeds with olive oil
Roast tomato mixture in oven for 1 ½ hours rotating pan every 30 minutes
Remove tomatoes and let stand for 5 minutes
Place roasted tomato mixture in a blender, cover lid tightly blend on high speed for 2 –3 minutes adding butter cubes and seasoning between cycles.
Strain blended tomato mixture into a sauce pot through a medium sieve and place over low medium heat and adjust seasonings.
Yields 4 –8 oz servings
FEATURED LOCAL FARMER FOR MARCH: CAPRINE DELIGHT GOAT DAIRY
Candy and Randy Walker tend to a herd of approximately 40 alpine goats on their farm just outside of Gettysburg, PA. The Walkers have an on site small scale dairy where they are licensed to produce and sell numerous wonderful varieties of aged raw goat milk cheeses and in addition they offer raw goat milk by reservation only.
The Walkers are members of the PA Farmstead & Artisan Cheese Alliance. To learn more check out www.pacheese.org
ACCOMAC CATERING’S VEGETABLE OF THE MONTH: Parsnip
The parsnip is a root vegetable of pleasant surprise to those who experience its flavor in a dish for the first time. Common parsnips are similar in appearance to a carrot with pale brown color, and they resemble a cross between a carrot and a potato in flavor and texture. You will find them to be sweet with a definite starchiness and they take well to almost any cooking method, however they do cook more quickly than carrots or turnips.
Try them glazed or roasted as a great alternative to carrots at your next meal.
Spring Fever
We are fighting spring fever in light of “The Groundhog’s” shadow casting.
We have kept quite busy through the January freeze as we have been compiling a list of York and Lancaster county farmers, who we are calling upon, as we write new seasonal menus that feature sustainable local farm raised ingredients.
FROM THE STOVETOP
Executive chef Rob Luckenbaugh was recently a guest chef judge at the YTI Lancaster culinary campus for the students Iron Chef competition. The day was an opportunity to network with area Chefs while exploring some new plate presentation ideas utilizing the school’s resources.
HOR D’ OEUVRE RECIPE SUGGESTION
Seared Spicy Scallops with Thai Curry Sauce
24 ea 20/30 ct sea scallops For Sauce: 14 oz can coconut milk
1 Tbsp Paprika 1 tsp curry paste
1/4 tsp Cayenne ½ tsp turmeric
2 Tbsp Flour 1 tsp cilantro, fresh chopped
1 Tbsp Olive Oil
½ tsp Salt
SCALLOP METHOD: Blend the flour and dry spices
Dust top and bottom of each scallop with the flour / spice mixture
Pre heat olive oil in a non stick pan until hot
Sear each side of the scallop approximately 1 minute
Remove scallops from the pan, drain oil and pick w/ cocktail forks, toothpicks, or skewers and transfer to a warm serving platter.
SAUCE METHOD: Reduce coconut milk until it coats the back of a teaspoon
Add curry paste and turmeric, simmer additional 3 – 5 minutes
Transfer to a serving bowl and garnish with fresh cilantro
FEBRUARY’S FEATURED LOCAL FARMER:
The good folks at Brogue Hydroponics have been providing south central Pennsylvania and northern Maryland with quality produce, herbs, and flowers for over 25 years. The greenhouses perched on the rolling hills of Brogue, PA, located in eastern York county about 15 miles south of Accomac Catering, have been family owned and operated by Bob and Nancy Kilgore since 1983. Their commitment to freshness and customer service has made them a natural growing source for area chefs and market customers. You can find their products locally at the New Eastern Market on Memory lane in York and read more about their operation on the web at
www.broguehydroponics.com Thank You to the Kilgore Family at Brogue Hydroponics !
ACCOMAC CATERING’S VEGETABLE OF THE MONTH: Belgian endive
There are three main varieties of endive: Belgian endive, curly endive, and escarole. Belgian endive sometimes referred to, as French endive is a small compact head with cream-colored bitter leaves. It is grown in complete darkness to prevent it from turning green, using a labor-intensive growing technique known as blanching. Our suggested preparation method is grilling. Cut in half or in quarters lengthwise through the root end; soak in cold water for several minutes, drain and toss in olive oil. Lightly season with salt and pepper, grill over medium heat flat side down first, and turn every 2 minutes until evenly browned. Serve as a warm side dish or as a featured salad with your favorite dressing.
We are looking forward to our field trip in March as ownership, catering director, general manager, and chefs will be attending the 2009 International Restaurant and Foodservice Show of New York.
Happy New Year
Happy New Year!!!!
It seems the state of our economy and “going green” are the top two topics for 2009. With this in mind, the sales team at Accomac Catering is busy positioning ourselves to meet the needs of our growing clientele.
TABLE TRENDS:
Heavy passed Hors d’oeuvres of filling comfort food will help ease the bottom line of your budget. Try a new twist on the “old” grilled cheese by using Havarti and Swiss cheese with granny smith apples, finished with apple wasabi topping. Another favorite is a meatloaf slider with garlic mashed potato topping on a brioche roll.
Keeping your event fun and interactive is the key to a successful party. Tapas or small plates continue to be a favorite item delivering a lot of wow factor to your guests. Tasting stations are the rage from starters of soup shooters to dessert candy bar stations or in winter months, try a hot chocolate station with various toppings.
Consider using less expensive cuts of meat such as hanger steak, rib eye and short ribs. These items can be braised or stewed to bring people back to other times and places in their lives.
HELPING THE ENVIRONMENT:
Disposable flatware, tumblers and plates (made of recycled plastics) will help keep rentals costs down as opposed to fine china, crystal and silver. You may consider disposables for a portion of your event. Consider using china dinner plates and disposables for your cocktail hour and dessert.
AWESOME FAVORS:
S’mores Smackers!! Accomac Catering is offering made-to-order S’mores as a tasty favor for your guests. The treats are dipped in toppings like chocolate chips, butterscotch chips, peanuts, or shredded coconut and come individually wrapped.
Contact Accomac Catering to place your order 717-252-2288.
VEGETABLE OF THE YEAR:
Beets! Not only are they intense, but they are versatile as well. Beets enhance soups, meat reduction sauces and basic vinaigrettes. As a garnish, they add amazing contrast in color by using a combination of the golden, pink and red beets. Try the recipe below for a variation of a traditional Greek salad.
ACCOMAC GREEK SALAD
Serves 4
½ Cup Red Wine Vinegar
1 Juice of lemon
6 TBS Dijon Mustard
1 Garlic clove crushed
To Taste Salt and pepper
3 cups Extra Virgin Olive Oil *Plus as needed
4 Oz Baby Beets cooked (pink or red)
1 Head Baby Romaine
1 Head Red Belgian endive
4 Oz Yellow Wax Beans
4 Oz Green Peas- blanched and chilled
6 Oz Feta Cheese, cut into ¼ -inch cubes
20 Kalamata Olives, pitted
1 ½ cups Toasted Croutons
Combine vinegar, lemon juice, mustard, garlic, salt and pepper in blender and blend. Transfer to a bowl and slowly drizzle olive oil while whisking to emulsify.
Combine vegetables in a large bowl and toss with dressing. Top with croutons.
Try this Seasonal recipe alternative to poultry or pork.
Pomegranate Glaze:
2 cups Clover Honey
½ cup Pomegranate Juice
¼ Cup White Grape Juice
2 tbsp Orange Zest
1 tbsp Lemon Zest
4 Green Onions – finely sliced
In a non-reactive bowl, combine all ingredients. Brush glaze on your choice of chicken, quail, duck or turkey five minutes before the meat is done.
Thanksgiving Thoughts
It’s hard to imagine Thanksgiving being less than three weeks away!
December has a few openings left for those last minute dinner parties. Don’t let the stress of the Holiday season bog you down. When it comes to entertaining, we’re here to take the load off of your shoulders. We can handle anything from small intimate dinner parties for five guests up to large corporate events with 1,000 attendees.
Now that the election is behind us, Accomac Catering is looking forward to a strong January full of private house parties and corporate events celebrating the Inaugural season.
We’ve listed a few suggestions to whet your appetite!
Accomac Catering’s Seasonal Hors D’oeuvre Menu Suggestions:
Harvest Quesadillas
Sweet Potato filled quesadilla topped with cranberry salsa
Creamy Baked Brie Tartlette
Seven Pepper Jelly
Roasted Mushrooms
Stuffed with Toasted Walnuts and Gruyere Cheese
Mini Buttermilk Biscuits with Country Ham
Orange-Jalapeno Chutney
Thanksgiving Centerpieces on a budget:
Take advantage of reasonably priced pumpkins now that Halloween has passed. Scoop out mini pumpkins and fill them with dirt from your own flowerbeds. Plant colorful winter pansies in each pumpkin and arrange them on your dining table along with colorful dried leaves from your yard. Use the pumpkins as a token for your guests to take home after your Thanksgiving meal!
Corporate Party Décor Tip:
Printed Velon – What is it??? It’s the latest invention to take your tent or ballroom from drab to fab! Create the look of a high-end textile economically. Line a 10,000 square foot tent, drape the entry and cover furniture, bars, and barrels. Choose from a library and in-stock collections, or create a custom design. The Special Event Planners at Accomac Catering are ready to design and install your next event!
The Latest
Seasonal Suggestions:
Curried Pumpkin Soup
Prep and Cook Time: 40 Minutes
Makes: 4 to 6 Servings
1 Large onion, finely chopped
1 Tablespoon minced fresh ginger
1 Clove garlic, minced
1 Teaspoon curry powder
3 ½ Cups chicken broth
1/2 Cup milk
½ Cup half and half
1 Can (16 oz.) pumpkin
¼ Cup light sour cream
1 Tablespoon butter
2 Tablespoons hulled roasted pumpkin seeds
- Combine onion, ginger, garlic, curry and ½ cup broth in a 4 quart pan. Cook over high heat, stirring occasionally, until liquid evaporates and browned bits stick to pan.
- Deglaze pan, adding ¼ cup water. Scrape free browned bits. Stir often until pan is dry and browned bits form again. Repeat deglazing step until onion is richly browned and pan is dry, about 30 minutes.
- Add remaining broth, milk, half and half, butter and pumpkin, stir to scrape browned bits free. Bring to a boil, stirring over low heat. Ladle into bowls, garnish with sour cream and pumpkin seeds.
**Try serving in small white pumpkins.
Accomac Catering flawlessly executed three weddings this past weekend without a hitch (minus the Bride and Groom)! The weather was an added bonus for the guests and the staff alike. Venues included The Maryland Zoo in Baltimore Maryland and Lauxmont Farms in Wrightsville Pennsylvania.
Holiday Parties are booking at a fast pace. Parties ranging in size from an intimate seated served dinner for 18 guests, to a corporate company buffet dinner for 575 guests are in the planning stages. If you are thinking about a Holiday party, now is the time to call. We will have lots of seasonal delights to choose from.
This week will prove to be another busy week with a bevy of five events slated to go out the door. The aromas from the kitchens of Accomac Inn and Accomac Catering are making menu planning a delight.Once again, we will travel south to The Botanical Gardens in Baltimore and The Baltimore Museum of Industry, while maintaining our presence here in Pennsylvania.
Accomac Catering launches new website
Welcome to our new website. Please take a look through our photo gallery.
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