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

April Menu & Recipes

1st Course: Endive Filled With Pan Seared Duck Breast & Topped With A Cranberry Pomegranate Sauce

Sear The Duck Breast:

  • 1 1/2 Tbsps. 80/20 vegetable oil
  • 4 - scored duck breast

To a cold skillet, add oil, then place duck breast fat side down, cook for 7 min. Flip over and cook another 4 min. Remove from pan and let sit for 5 min. Slice into thin strips, then cut those in thirds to fit on the endive.

Make The Cranberry Pomegranate Sauce:

  • 1/4 cup pine nuts
  • 1/4 cup dried cranberries, soaked for 15 min to soften, then chopped
  • 1/4 cup pomegranate arils
  • 1 Tbsps. red onion, finely chopped
  • 2 Tbsps. mint, chopped
  • 1 Tbsps. orange zest
  • 1 ½ Tbsps. balsamic
  • 1/8 tsp salt
  • 1/8 tsp pepper

In a bowl combine all ingredients.

Put It All Together:

  • 2-3 heads endive
  • sliced duck
  • cranberry pomegranate sauce

Garnish: mint, finely chopped. Cut the stem of the endive and pull off leaves in sections. Place one slice of duck on each leaf, top with sauce, then sprinkle chopped mint.

2nd Course: Pan-Seared Flounder With Wilted Arugula

  • 2 flounder fillets (or other lean, white fish)
  • 2 Tbsps. butter
  • ½ tsp minced ginger
  • 1 clove garlic, minced
  • 1 Tbsps. olive oil
  • 4 oz. Arugula 
  • ½ Tbsps. fresh lemon juice

Sprinkle fish lightly with salt and pepper.

Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 2 minutes per side or until fish flakes with a fork. Remove from skillet, and keep warm.

Sauté ginger and garlic in hot oil in skillet 1 minute or until fragrant; stir in watercress and salt and pepper to taste. Cook 3 minutes or just until wilted; stir in lemon juice. Serve fish over Arugula.


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.