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)
February Menu & Recipes
1st Course: Spinach Salad with Warm Bacon Vinaigrette
- 4 cups of baby spinach
- 4 eggs (boiled & sliced)
- 8 baby heirloom tomatoes
- 8 rings of vidalia onion
Warm Bacon Vinaigrette
- 5 pieces of bacon (cut into small pieces)
- 2 garlic cloves (chopped)
- 4 tablespoons of maple syrup
- 4 tablespoons whole grain mustard
- ¼ cup apple cider vinegar
- Salt and pepper to taste
Heat sauté pan on medium and cook bacon slow, rendering out the fat. After the bacon is crispy but not burnt remove from pan, leaving the bacon drippings in the pan. Add in chopped garlic and cook until fragrant, do not brown. Add in remaining ingredients and cook until dressing thickens slightly.
2nd Course: Pan Seared Salmon with a Blueberry Balsamic Reduction
- 4 pc. 6 oz. salmon filet
- 2 each shallots (small dice)
- 2 each garlic cloves (chopped)
- 2 pints blueberries
- 2 cups balsamic vinegar
- 2 oz. lemon juice
- 1 cup granulated sugar
- 4 sprigs of thyme
Pan Seared Salmon
Heat oil in sauté pan over medium high heat. Once pan is hot season salmon with salt, pepper and granulated garlic and place salmon flesh side down and sear for 3-4 minutes and turn over and cook until internal temperature reaches 145 degrees.
Blueberry Balsamic Reduction
Heat oil on medium high in a small sauce pot. Add in shallots and chopped garlic and cook until fragrant but not brown. Add in blueberries and deglaze the pan with balsamic vinegar. Add in the remaining ingredients and cook on medium until the sauce begins to thicken. The sauce should coat the back of the spoon.
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.