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 | Ends October 28
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 | Ends October 29
3:30 - 5:30 pm
At Virginia BBQ & Pizza Co.
$15 per person (Tax & gratuity not included.)

Call 540.289.4978 for reservations by 11 am on Tuesday.

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.

Tuesdays
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 Tuesday.

Upcoming Menus
September 3, 2019 - PDF | TXT
September 10, 2019 - PDF | TXT
September 17, 2019 - PDF | TXT
September 24, 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


September Menu & Recipes

1st Course: Chicken & Black Bean Soup

  • 1# raw boneless chicken breast (diced)
  • 1 red onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 4 garlic cloves (finely chopped)
  • 2 cups corn
  • 2 cups cooked black beans
  • 2 quarts chicken stock
  • 1 quart heavy cream
  • 2 tbsp. kosher salt
  • 1 tbsp. course grind black pepper
  • 1 tbsp. guajillo pepper
  • 1 tbsp. smoked paprika
  • 1 tsp. cumin

Place a stock pot on medium high heat, add oil. Once pan is hot add in chicken. Once chicken is browned add in onion, peppers, and garlic. Cook until vegetables are soft. Add in remaining ingredients and let simmer for 20-30 minutes. Thicken with cornstarch slurry.

2nd Course: Coffee Rubbed New York Strip With a Caramelized Onion Stout Glaze

Coffee Rub

  • ½ cup ground coffee
  • 1 tbsp. brown sugar
  • 2 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 2 tsp. black pepper
  • 1 tbsp. kosher salt

For the New York Strip
Heat sauté pan over medium high heat. Add 1 tbsp. 80/20 oil. Generously rub steak with coffee rub. Place Steak in sauté pan and cook until desired temperature.

Caramelized Onion Stout Glaze

  • 1 Vidalia onion (julienned)
  • 2 garlic cloves (finely chopped)
  • 16 ounces Stout
  • 2 tbsp. cubed butter (room temperature)
  • 2 tbsp. brown sugar
  • Salt and pepper to taste

Once the steak is removed from the sauté pan add in Vidalia onions. Cook until soft and starting to turn brown. Deglaze pan with the stout. Reduce stout by half. Ounce stout is reduced turn off the heat and whisk in cubed butter and brown sugar. 

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 | This event moves to Campfire Grill on Nov. 6
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.

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.

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)

Thursdays
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
September 5, 2019 - PDF | TXT
September 12, 2019 - PDF | TXT
September 19, 2019 - PDF | TXT
September 26, 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.

Gallery

Gallery

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