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! Advance sign-up required for this activity.
At 12:30 - 3 pm
At the Massanutten Conference Center
$35 per person
Book online below or call for reservations @ 540.289.4978.
January Menu & Recipes
1st Course: Cheese Polenta With Shellfish
- 1 ½ tablespoon of olive oil
- ½ small diced small yellow onion
- 2 finely minced cloves of garlic
- 4 cups of chicken stock, vegetable stock or water
- 2 cups of heavy cream
- 2 cups of medium ground cornmeal
- 2 ounces of unsalted butter
- 2/3 cup of shredded parmesan cheese
- Sea salt and fresh cracked pepper to taste
- Sauté shrimp and or mussels in a white wine reduction and place on the Polenta
In a medium-size pot on medium-high heat add in the olive oil, cook the onions, and garlic until they are browned about 3 to 7 minutes. Pour in the liquid and bring to a boil. Once boiling pour in the cornmeal while continuing to vigorously stir with a whisk to ensure no clumps are formed, about 15 to 20 minutes. When the cornmeal is poured in, turn the heat down to medium-low. Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 5 minutes over low heat. Garnish with parmesan and parsley. Serve hot, enjoy!
2nd Course: Sirloin With A Red Wine Caper Sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 (6 ounce) sirloin steaks
- 4 tablespoons butter
- ¼ cup chopped shallot
- 2 garlic cloves, minced
- 2/3 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons dijon-style mustard
- 2 tablespoons capers
Sprinkle salt and pepper over steaks. Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm. Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened, about 5 minutes. Spoon sauce over steaks.
NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
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.