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.