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

 

December Menu & Recipes

All recipes serves up to four people.

1st Course: Beer & Cheddar Soup with Bratwurst

  • 2 T plus 2 t vegetable oil
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (chopped)
  • 6 T unsalted butter
  • 1/3 C all-purpose flour
  • 3 C chicken broth
  • 12 oz lager
  • ½ C heavy cream
  • 8 oz grated yellow cheddar cheese
  • Kosher salt and freshly ground black pepper
  • 2 bratwurst (6 oz each)
  • 1 apple (cored and sliced)

Heat 2 T oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned. Add garlic and cook, stirring constantly, until fragrant. Add butter and stir until melted. Add flour and cook, stirring constantly, until beginning to turn brown. Whisk in beer, broth, and cream. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened. Reduce heat to low and whisk in cheese a handful at a time. Cover and let sit for 10 minutes. Season with salt and pepper.

Using a paring knife, score sausage, spacing cuts about ½ inch apart. Heat 1 t oil in a skillet over medium high heat. Cook sausages turning occasionally, until browned and crisp in spots. Transfer to a plate. Toss apple in remaining oil. Cook in same pan until softened and slightly charred on both sides. Divide soup among bowls; top with sausage and apple.

 

2nd Course: Pan Cooked Flank Steak with Herbed Salsa Verde

  • 1 flank steak
  • 1/2 C kosher salt
  • 1/2 C cracked black pepper
  • 1/4 C sugar
  • 1 T granulated garlic
  • 1 T onion powder
  • 2 T Olive Oil

Combine salt, pepper, sugar, garlic and onion powder. Evenly rub flank steak with three to four tablespoons of spice rub. Store excess in an airtight container in a cool, dry cupboard. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least 2 hours, or overnight for more intense flavor.

Heat olive oil in skillet over medium-high heat. Cook flank steak about 5 minutes per side to develop a dark crust, reaching an internal temperature of 130-135°F. Move to a clean cutting board, tent with foil and let rest 10 minutes. Slice thinly against the grain. Serve with favorite mashed potatoes topped with salsa verde (recipe below).

Salsa Verde

  • 1/2 C olive oil (divided)
  • 4 garlic cloves (finely chopped)
  • 1 T grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 C coarsely chopped Cilantro and Oregano
  • 1 C coarsely chopped flat-leaf parsley leaves

Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season with salt and pepper to taste.

 

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.