The managers at the Accomac Inn had already identified a few strong candidates for their open executive chef position.
Then they read André Ebert's application. Born in eastern Germany and trained in England, the 39-year-old had worked all over Europe. It stood out.
"We were very excited," said Cindy Boyce, assistant manager at the fine-dining restaurant in Hellam Township. "He's worked in such exotic places . . . We don't always get people so well-traveled."
The Accomac opening offered an ideal opportunity for Ebert, whose unlikely journey attracted him to southcentral Pennsylvania.
He trained to be a chef at Bournemouth and Poole College, a top catering institution in southern England. In 2000, he came to America on a temporary work visa to cook for the Inn at Little Washington in Washington, Va.
His visa expired in 2002, but in 2003, he returned to the five-star rated establishment tucked in Virginia's Shenandoah Valley on another visa. During that stint, he met his future wife, the former Andrea Drew, 27, of West Manchester Township. After Ebert's visa expired in 2005, the couple lived in England while Ebert waited for his green card approval, which would allow him to live in the United States as a permanent resident. The couple knew they wanted to settle in York County, so Andrea -- and their new baby boy -- could be close to her family.
"I was always interested in coming to America," Ebert said. "It's kind of like a dream."
Ebert said he hopes to add new twists to the Accomac's tradition of flambéing, a dramatic presentation technique in which servers sprinkle entrées with liquor and light them on fire. He's already innovated the menu by incorporating ox tail into a few dishes, something restaurant managers saw as proof he brought a new perspective to local dining.
"I didn't realize what a big piece of meat it is" Boyce said. "It's gotten rave reviews."
OTHER FOOD NEWS
Super Veggie Bowl options: With all the Buffalo wings and cheesy chili dips, Super Bowl Sunday cuisine often isn't conceived with vegans, vegetarians or organic enthusiasts in mind.But Fillo Factory says it has created a product suitable for "even the pickiest of fans." The Party Master offers an assortment of 12 different hors d'oeuvres made with fillo dough. The pockets of flaky, unleavened Greek dough are filled with combinations such as spinach and feta, potato and roasted garlic and mushroom and leek. The frozen foods are available for $5.29 each at Wegmans on the Carlisle Pike in Silver Spring Township, Cumberland County, or at 122 Shawan Road in Hunt Valley, Md.
'Chocolate-covered February': Hershey will celebrate this annual celebration with a variety of events at The Hotel Hershey. They include higher-end dinners infusing chocolate into every part of a five-course meal and a course on pairing chocolate with wine. For details or to make reservations, call 534-8800.
Some new Peeps: The makers of marshmallow Peeps, Just Born, have released a new product for Valentine's Day, chocolate-mousse-flavored marshmallow bears. For a Peeps Valentine's Day layer cake recipe or more information, visit www.marshmallowpeeps.com.
New food guy: This column will end how it started -- with an introduction to someone new to food in York County. After years of great work, Nicki Lefever departed the York Daily Record/Sunday News earlier this month to pursue a teaching career, and I'm proud to take her place as the food writer. I look forward to learning all about the local food scene, and I welcome your ideas and suggestions.
Local Flavor is a monthly column on food-related news. Ideas are welcome at 771-2101 or wmalcolm@ydr.com.
ACCOMAC INN
Where: 6330 S. River Drive, Hellam Township.
Contact: 252-1521, www.accomacinn.com.
Menu: French-American gourmet, including steak Diane, Bananas Foster, beef bourguignon
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