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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 - 3 pm
(seating at 12:30 pm)

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

Over 21? Enjoy a glass of Virginia wine for a nominal fee.

Or call for reservations  |  (540) 289-4978



June Menu & Recipes

All recipes serve up to four people.


1st Course: Spicy Watermelon Salad

  • 4 cups seedless watermelon (cubed)
  • 2 jalapeños (thinly sliced)
  • 4 cups baby arugula
  • 1 cup mint leaves (chopped)
  • 1 orange zest & juice
  • 2 limes zest & juice
  • ¼ cup extra-virgin olive oil
  • Salt & fresh ground pepper
  • 8 oz crumbled feta

In a large bowl, add the watermelon, jalapeños, baby arugula and mint. Reserve a few jalapeños for garnish. In a separate bowl, whisk together the juice and zest of an orange and the limes, with olive oil. Season with a pinch of salt and pepper. Pour over the watermelon mixture and toss. Garnish with feta, mint leaves, and jalapeños. Finish with a final drizzle of olive oil.

 

2nd Course: Monte Cristo

For the French toast

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 2 eggs
  • ½ teaspoon nutmeg
  • 2 tablespoons sugar
  • 8 slices bread (3/4 inch thick)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter

For the sandwich

  • Whole grain mustard
  • Sliced ham
  • Sliced roast turkey
  • Sliced Manchego cheese
  • Powdered sugar
  • Strawberry jam

Preheat oven to 350 degrees. Whisk the cream, milk, egg, sugar, and nutmeg together in a bowl.
Heat butter in a skillet on the stove. Soak bread in egg and milk mixture and flour one side. Place in pan with butter flour side down. Top one piece with mustard and the other piece with layer of cheese, ham, turkey, and cheese. Flip the piece with mustard on top of the other. Transfer to cookie sheet. Place in oven and bake until French toast is done (about 10 minutes). When done, dust with powdered sugar, slice in half, and serve with jam and pickle slices.

 

3rd Course: Bananas Foster

  • 1 cup unsalted butter cubed
  • 1 cup light brown sugar
  • 1 tablespoon bourbon
  • 2 sliced bananas
  • 1 cup vanilla ice cream

In a small sauce pan, add brown sugar and butter. Melt on medium heat whisking to combine. Add bourbon and allow alcohol to cook off. Add bananas and pour over ice cream.

 

July Menu & Recipes

All Recipes Serves Up To Four People.

1st Course: Radiatore with Olive Sauce

  • 1 tablespoon plus ½ cup extra virgin olive oil
  • 1/4 cup panko bread crumbs
  • Salt and fresh ground black pepper
  • 2 tablespoon fresh dill (chopped)
  • 1 teaspoon lemon zest
  • 12 oz radiator pasta
  • 4 anchove fillets
  • 1 small garlic clove
  • 1 cup chopped fresh parsley (chopped)
  • ½ cup chopped fresh basil (chopped)
  • 1 cup green olives (pitted & halved)
  • 3 tablespoon capers
  • ½ oz parmesan cheese grated
  • 2 tablespoon fresh lemon juice

Heat 1 tablespoon oil in a skillet over medium heat and cook panko until golden, about 5 minutes. Season with salt and pepper then transfer to paper towels to drain and toss with dill and lemon zest. Cook pasta in a large pot of boiling water until al dente. Reserve ½ cup pasta cooking liquid. Meanwhile, mash anchovies and garlic to a paste on a cutting board with a knife. Combine parsley, basil, and half of olives and capers in a large bowl. Chop the rest of olives and capers and add to bowl, along with remaining ½ cup oil. Mix well and season with salt and pepper. Add pasta and ¼ cup cooking liquid to sauce. Toss, adding parmesan a little at a time until sauce coats pasta. Add lemon juice and season with salt and pepper.

 

2nd Course: Crispy Chicken Cutlets with Cherry Tomato Panzanella

  • ¼ small onion (thinly sliced)
  • 3 tablespoons white vinegar
  • Salt and pepper
  • 1 cup torn country-style bread
  • 4 boneless chicken thighs
  • 2 tablespoon vegetable oil
  • 1 lb cherry tomatoes
  • Pinch of sugar
  • ¾ cup parsley leaves

Combine onion with 2 tablespoon vinegar in a small bowl. Season with salt and pepper and set aside. Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add bread; season with salt and pepper. Cook, tossing until golden brown. Pound chicken thighs between 2 sheets of plastic wrap until ¼ inch thick. Heat 1 T vegetable oil in skillet. Cook chicken until ¾ cooked (about 4 minutes), turn and cook until done. About 1 minute. (165* internal temperature). Transfer to a platter. Cut half the tomatoes in half. Add whole tomatoes to skillet. Cook until slightly blistered. Toss in sugar and remaining 1 tablespoom vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining olive oil and toss. Serve chicken with panzanella spooned over.

 

3rd Course: Bananas Foster

  • 1 cup unsalted butter cubed
  • 1 cup light brown sugar
  • 1 tablespoon Bourbon
  • 2 sliced Bananas
  • 1 cup vanilla ice cream

In a small sauce pan, add brown sugar and butter. Melt on medium heat whisking to combine. Add bourbon and allow alcohol to cook off. Add bananas and pour over ice cream.

 



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