Dining Events

Dining Events

Have Your Cake and Eat it Too!

Mix in fun with some of our chef’s favorite dishes and you have a perfect evening with old and new friends alike. That is our goal when planning and hosting any one of our special dining events!

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Grilling on the Deck

Grilling on the Deck

Come enjoy an all-you-can-eat meal right off  the grill including hamburgers, hotdogs, BBQ chicken, and sides.

Mondays
5 - 7 pm
At Base Camp Umbrella Bar
$15 per adult | $11 per child (12 & under)

BBQ Smoking Class

BBQ Smoking Class

Come hang out with our Pit Boss as he talks all things BBQ and smoking. You not only get to learn from the best, but also get to enjoy some of the best BBQ around!

Tuesdays
3:30 - 5:30 pm
At Virginia BBQ & Pizza Co.
$15 per person (Tax not included)

Call 540.289.4978 for reservations by 11 am on Tuesday.

Dinner with Chef & Paul

Dinner with Chef & Paul

Dine with our favorite culinary hosts Executive Chef Mike Ritenour and Paul Hansen (formerly the host of Beer Lover's Dinner). There will be four courses and recommendations for which for beer, wine, or spirit to pair each with. (full bar available)

Tuesdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$40 per person (Tax and gratuity not included.)
Call 540.289.4978 for reservations.

Upcoming Menus
August 6, 2019 - PDF | TXT
August 13, 2019 - PDF | TXT
August 20, 2019 - PDF | TXT
August 27, 2019 - PDF | TXT

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Cooking Demonstration

Cooking Demonstration

Watch as one of our instructors prepares a three-course gourmet meal, then partake in each course. Enjoy a glass of Virginia wine for a nominal fee. Join us every Wednesday for this great Massanutten tradition!

Wednesdays at 1 - 3 pm
At Massanutten Conference Center
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here

Or call for reservations | 540.289.4978


August Menu & Recipes

1st Course: Seared Salmon Salad with Creamy Strawberry Dressing

For the salad:

  • 4 cups mixed greens
  • 1 cup fresh blueberries
  • 1 cup pecans
  • 1 cup goat cheese

For the dressing:

  • 2 cups Greek yogurt
  • 2 cups strawberries
  • 2 tbsp. red wine vinegar
  • 2 tbsp. honey

Place all ingredients in food processor, blend until smooth.

For the Salmon:

  • 4 7 ounce pieces of salmon
  • Salt and pepper to taste
  • 2 tbsp. 80/20 oil

Heat sauté pan on medium high heat add in oil. Season salmon and place in pan. Cook salmon until 145 degrees.

 

2nd Course: Pan Seared Pork Chop with a Dijon Mustard Pan Sauce

For the pork chops:

  • 4 boneless pork chops
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • 2 tbsp. 80/20 oil

Heat sauté pan on medium high heat, add in oil. Season pork chop and place in pan. Cook pork until 145 degrees.

For the sauce:

  • ¼ cup shallots (diced)
  • 2 garlic cloves (chopped)
  • 2 sprigs of thyme
  • ½ cup white wine
  • ¾ cup heavy cream
  • 3 tbsp. Dijon mustard
  • Salt and pepper to taste

In the same pan the pork was cooked in, add in garlic and shallots. Deglaze the pan with white wine. Add in remaining ingredients and allow to reduce until sauce thickens.

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Wine Down Wednesday

Wine Down Wednesday

Come relax with some wine, your friends, and great music during our weekly Wine Down Wednesday event. Enjoy special discounted prices on glasses and flights of wine, paired with a decadent cheese and chocolate plate. Each Wednesday features live, acoustic music by Mike Davis.

Wednesdays
6 - 9 pm
At Base Camp Umbrella Bar

Murder Mystery Dinner Theatre

Murder Mystery Dinner Theatre

Fine dining complements the night’s theatrical experience. Delicious appetizers and a gourmet buffet including crab legs as well as a variety of other dishes are all available. The buffet also includes a carving station and an assortment of desserts. For your convenience, a cash bar is open throughout the evening.

Mondays & Wednesdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center (lower level)
$65 | $58.50 with Golf Pass (gratuity included)

Reserve Here

Or call for reservations | 540.289.4978


Dinner Buffet

Fine dining complements the night's theatrical experience. For your convenience, a cash bar is open throughout the evening. No menu substitutions.

  • Cheese, Crackers & Table Grapes
  • Pomme Fritts with Truffle Seasoning Olive Oil & Parmesan
  • Antipasti Tray (Sliced Meats, Marinated Artichokes & Mushrooms)
  • Tossed Salad
  • Steamed Broccoli
  • Roasted New Potatoes
  • Beef Burgundy with Egg Noodles
  • Grilled Chicken Picatta over Rice Pilaf
  • Carved NY Strips
  • Crab Legs
  • Assorted Desserts

Kids Menu

  • Chicken Fingers
  • French Fries
  • Mac n Cheese

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Gallery

Gallery

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