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.

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.

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

1. 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.
2. 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.
3. 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.

Welcome to our new website. Please take a look through our photo gallery.