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Cooking Demonstration

 Cooking Demonstration
 Cooking Demonstration
 Cooking Demonstration
 Cooking Demonstration
 Cooking Demonstration
 Cooking Demonstration

Watch as one of our instructors prepares a three-course meal, then partake in each course! Over 21? Enjoy a glass of Virginia wine with your meal.



Wednesday  |  1:30 - 3:30 pm
(seating at 1:00 pm)

$30  |  $15 with Activity Card
(gratuity included)

Or call for reservations  |  (540) 289-4978



May Menu & Recipes


1st Course: Zucchini-Herb Fritters with Garlic Yogurt

Garlic Yogurt

  • ½ cup plain yogurt
  • 2 tbls fresh mint (chopped)
  • 2 tbls lemon juice
  • 2 tbls olive oil
  • 1 tsp honey
  • 1 garlic clove (finely chopped)

Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl. Salt & pepper to taste, chill.

Fritters

  • 2 small zucchini (ends trimmed)
  • 1 small russet potato (peeled)
  • ½ medium onion
  • 2 tsp kosher salt
  • 2 large eggs
  • 1 garlic clove (finely chopped)
  • ½ tsp cumin
  • 3 tbls parsley (chopped)
  • 2 tbls fresh mint (chopped)
  • 1/3 cup all-purpose flour
  • ½ tsp baking powder
  • ½ cup vegetable oil
  • Fresh ground pepper
  • Olive oil for serving

 

2nd Course: Fish Tacos with a Mango Avocado Slaw

Fish Tacos

  • 4 tbls olive oil
  • 1 tsp garlic (chopped)
  • ½ tsp cumin
  • ½ tsp chili powder
  • Juice of 1 lime
  • Salt & pepper to taste
  • 12 (2 ounce) strips of white fish
  • Flour tortillas
  • 1 avocado (sliced)

Combine olive oil, garlic, cumin, chili powder, and lime juice. Marinate fish in mixture for 10 minutes. After fish marinates, pan sear or grill until the meat flakes easily with a fork. Place 2 pieces of fish in each tortilla. Top with slaw and chipotle crema.

Slaw

  • ½ head green cabbage (shredded)
  • 1 mango (diced small)
  • 1 avocado (sliced in thin strips)

Dressing

  • 2 tbls lime juice
  • 1 ½ tsp honey
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ cup extra virgin olive oil
  • 2 tbls cilantro (chopped)
  • ½ tsp jalapeno (minced)

Place slaw ingredients in bowl and toss. Combine lime juice, honey, cumin and salt. Slowly add oil while whisking constantly. Add jalapeno and cilantro.

Chipotle crema

  • 1 cup sour cream
  • Juice of ½ lime
  • 1 chipotle pepper adobo (chopped)
  • Pinch of cilantro

Combine all ingredients and set aside.

 

3rd Course: Bananas Foster

  • 4 bananas
  • ½ lb butter
  • 2 cups brown sugar
  • 2oz Wild Turkey

Slowly melt butter, whisk in brown sugar. Slice bananas and put in mixture. Pour in mixture Wild Turkey and flame. Serve over ice cream or cake.



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