Dining Events

Dining Events

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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Family Night

Family Night

Enjoy 10% off Family Meals from VA BBQ. Kids can color a picture and receive a free ice cream or treat!

4 - 8 pm
At Virginia BBQ & Pizza Co.

Wine Lovers Dinner

Wine Lovers Dinner

Experience an amazing evening with a four course menu paired with amazing wines.

Seating at 6 pm | Dinner at 6:30 pm | At the Massanutten Conference Center
$75 (tax & gratuity included)
Reservations are required. Book online or call for reservations @ 540.289.4978.

Reserve Now

Upcoming Menus
November 23, 2021
November 30, 2021
December 7, 2021

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! 

At 12:30 - 3 pm
At the Massanutten Conference Center
$35 per person
Reservations are required. Book online or call for reservations @ 540.289.4978.

Reserve Now

December Menu

1st Course: Spinach, Apple Salad with Gorgonzola Cheese & Candied Walnuts

  • 7 oz fresh spinach
  • 1 Granny Smith apple thinly sliced
  • 4.5 oz (130g) gorgonzola cheese
  • ½ pomegranate, arils removed
  • 5.2 oz (150g) pancetta strips (2 slices per person)
  • 5 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup (80g) walnuts halves
  • 3 tablespoon sugar
  • ¼ teaspoon chili flakes (red pepper flakes)
  • ¼ teaspoon smoked paprika
  • 1 oz (30g) butter
  • Salt and pepper

1. Add the walnut halves, sugar, chili flakes, paprika, pinch of salt and butter in a small pan. Let the sugar and butter melt together for a couple of minutes, stir to coat the walnuts, make sure the sugar does not burn.

2. Transfer the walnuts straight away to a sheet of baking paper and separate the walnuts so they do not stick together, set aside.

3. Place the pancetta under a hot grill and grill until crispy on each side, drain on kitchen paper.

4. To make the dressing put the olive and vinegar in a large mixing bowl with a pinch of salt and pepper. Whisk together until homogenized. Add half the of gorgonzola and mash it with a fork until it is mixed in with the rest of the dressing (there will be a few lumps but do not be discouraged).

5. Add the spinach to the dressing, toss the spinach until it is evenly coated in the dressing.

6. Divide the dressed spinach in serving bowls then top with equal amounts of apple, gorgonzola, pomegranate, pancetta pieces and walnuts. Top with a grinding of pepper and serve.


2nd Course: Stuffed Pork Loin with a Balsamic Rosemary Glaze

  •  1 1/4 pound pork tenderloin

Italian Seasoning

  • 1 1/2 teaspoons dried oregan
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/3 cup sun dried tomatoes sliced
  • 1/2 box frozen spinach thawed and excess water squeezed out
  • 3/4 cup shredded mozzarella cheese
  • 1 1/2 tablespoon olive oil

1. Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.

2. Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.

3. Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.

4. Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart.

5. Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.

6. Place the pan in the oven and cook for 30 minutes or until the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.

Balsamic Glaze

  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 1 Tablespoon rosemary, chopped
  • 1 teaspoon lemon zest
  • 3 cloves garlic, grated
  • 1 heaping teaspoon Kosher salt
  • 1/2 teaspoon black pepper

For the glaze
1. Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.


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.

6 - 9 pm
At Base Camp | This event moves to Campfire Grill on November 3.



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