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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Beer Dinner

Beer Dinner

Enjoy a four-course meal served with a crafted, draft beer paired with each course by Paul Hansen.

February 2, 9, 23 & March 1
Seating at 6 pm | Dinner at 6:30 pm | At Campfire Grill
$65 (tax & gratuity included)
Space is limited | Call 540.289.4978 for reservations by 11 am on Sunday.

Upcoming Menus
February 9, 2020 - PDF
February 23, 2020 - PDF

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
February 18, 2020 - PDF
February 25, 2020 - PDF
March 3, 2020 - PDF
March 10, 2020 - PDF
March 17, 2020 - PDF
March 24, 2020 - PDF
March 31, 2020 - PDF

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 - 3:30 pm
At Massanutten Conference Center
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here

Or call for reservations | 540.289.4978


February Menu & Recipes

1st Course: Pepper Jack Cheese Soup in a Sourdough Bread Bowl

  • 6 tbls butter
  • 2 tbls minced garlic
  • 1 cup diced red pepper
  • 1 cup diced yellow onion
  • 1 cup jalapeno
  • 1 tbls rosemary
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 2 cup Shredded Monterey Jack
  • 1 tsp dry mustard
  • Salt and pepper to taste
  • 3 ¼ cup All Purpose Flour
  • ¼ tsp yeast
  • 1 ¼ cup water (75 degrees)
  • Poolish
  • 2 tsp salt

The day before you make this, you will want to start a polish consisting of 1 cup of flour, 2/3 cup of water, and just a pinch of yeast. Combine these ingredients in a bowl, cover with plastic, and let this sit for 12-15 hours, at room temperature, before you use it in your bread. On the day of, when you do go to use it, make sure that it is active. There will be some tiny bubbles throughout the mixture letting you know it is alive and well. Combine this with the water, all-purpose flour, yeast and salt and work into a dough kneading in your mixer with a dough hook on low for about 20 minutes. The dough will be wet and slack. Let rise for three hours at room temperature, covering lightly in a bowl. Every hour, fold it and pat it down. After the third hour, cut it into 4 equal sections, allow it to rest uncovered for 15 minutes. Then shape the dough by folding it over itself along the center line, and cupping your hands tuck it inside itself so that it is roughly the shape of an oval. Roll the dough with your hands cupped, pushing the bulk of the dough towards the center and only allowing a slight tapering along the ends. Allow to rise for one more hour, or until it has doubled in size. While it is rising this last time, preheat your oven to 460 degrees Farenhieght, and when the dough is ready, place it in the oven for 25 to 30 minutes, or until the internal temperature of the dough is 200 degrees Farenhieght. When the bread is done, let it cool to room temperature.
For the soup, heat a pot on the stove and add the butter to melt. Next add the garlic, red pepper, yellow onion, jalapenos, and the rosemary and cook for 5 to 10 minutes. Next add 4 cups of chicken stock and cook for 45 minutes making sure to stir often. Once the soup reduces down, puree the mixture and the return to the pot and bring back to a simmer. Next, add your heavy cream and Monterey Jack cheese, dry mustard, and salt and pepper. Reduce the heat and stir until the cheese is melted. Take your lovely sourdough bread and using a small knife, cut out the center of the bowl, making sure that you don’t pierce the crust on the sides or the bottom. Ladle the soup into the bowl and enjoy!

 

2nd Course: Roasted Leg of Lamb with a Mint Sauce

  • Leg of Lamb
  • 2.5 pound boneless
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp rosemary
  • 1 large garlic clove cut into slivers
  • 1 tablespoon of olive oil
  • Mint Sauce
  • 1 ½ cups of malt vinegar
  • 1 cup sugar
  • 1 cup fresh mint

For the Lamb:
Preheat the oven to 450 degrees Farenhieght. Combine the salt, pepper, and rosemary in a small bowl. Rub the seasonings into the meat, then make small evenly spaced slits in the roast, and stuff the slits with the garlic slices. Finally, rub the roast with the olive oil and place in the oven, immediately reducing the heat to 325 degrees. Roast until the thickest part of the meat is temped at 140 dgrees to 160 degrees. Remove from the oven and let sit for 20 minutes.

For the sauce:
Stir the sugar and vinegar together in a bowl until the sugar has dissolved and then stir in the mint. Let sit for 2 hours before using.  

 

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 Campfire Grill

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.

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

Reserve Here

Or call 540.289.4978 for reservations by 11 am on day of.


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.

Chef’s Table

Chef’s Table

Delight in a three-course dinner prepared and served by our Executive Culinary Team. During this exclusive culinary experience, you’ll be able to sample some of Chef’s signature dishes while discussing the flavors and preparation of each course with Chef. Space is limited to keep the experience intimate, so make sure to reserve your seat at the table! Coffee will be served with dessert.

Thursdays
Seating at 5:30 pm  | Dinner at 6 pm | At Campfire Grill
$35 per person (Tax & gratuity not included.)
Space is limited (max 10 people per dinner) | Call 540.289.4978 for reservations by 11 am on Thursday.

Upcoming Menus
February 20, 2020 - PDF
February 27, 2020 - PDF
March 5, 2020 - PDF
March 12, 2020 - PDF
March 19, 2020 - PDF
March 26, 2020 - PDF

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.

Tap Takeover

Tap Takeover

Featuring a different brewery every week and a bratwurst special using our very own Massanutten beer!

Offered January 2 - February 27
Thursdays | 10 am - 10 pm | At Base Camp

  • January 2 featuring Heavy Seas Beer
  • January 9 featuring Devils Backbone Brewing Co.
  • January 16 featuring Wicked Weed Brewing
  • January 23 featuring Basic City Beer Co.
  • January 30 featuring Stable Craft Brewing
  • February 6 featuring Skipping Rock Beer Co.
  • February 13 featuring Brothers Craft Brewing
  • February 20 featuring Pale Fire Brewing Co.
  • February 27 featuring Three Notch’d Brewing Co.

Gallery

Gallery

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