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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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
4 - 8 pm
At Base Camp Umbrella Bar
$15 per adult | $11 per child (12 & under)

Smoking Class

Smoking Class

Learn the basics of smoking meat with local Pit Boss Debbie Meadows!

Tuesdays
3:30 - 5 pm
At Virginia BBQ & Pizza Co.
$20 per person – includes a sandwich, chips and soft drink.
One party per table with six tables available and a max of 20 people per class.

To book this class, please call 540.289.4978 or visit the concierge desk located in the Woodstone North Lobby.

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!

Tuesdays
4 - 8 pm
At Virginia BBQ & Pizza Co.

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

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

Reserve Now


November Menu & Recipes

1st Course: Smoked Salmon Popover

Popover/ Pate Choux

  •  1 ½ cups water
  • 1 stick plus tablespoon unsalted butter (cut into cubes)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 1/2 cups flour
  • 8 eggs (large)

Whipped Cream Cheese With Fresh Dill

  • 8 ounces of cream cheese - room temperature whipped until light and fluffy
  • Two teaspoon fresh dill

Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.

In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.

In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.

Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them

Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.

Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

Fill with a fresh dill whipped cream cheese and smoked salmon.

 

2nd Course: Pan Seared New York Strip With A Gorgonzola Cheese Cream Sauce

  • 6-8 ounce New York strip pan seared in a cast iron skillet - Cooked to preferred temperature


Gorgonzola Cheese Cream Sauce

  • 2 cups Heavy Cream
  • 1# Gorgonzola Cheese
  • 1 Shallot
  • ½-cup burgundy

Sauté shallot until tender then deglaze with the wine then add the cream bring to a simmer then add the cheese stir until melted.

 

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.

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