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 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


January Menu

1st Course: Borscht

  • 2 pounds bone-in short ribs
  • 16 cups water
  • 1 onion diced
  • 2 cups beets grated (2 small or 1 large)
  • 2 cups carrots grated (2 medium)
  • 2 tablespoons tomato paste
  • Salt and Pepper to taste
  • 4 cups cabbage shredded
  • 4 potatoes diced
  • 1 teaspoon sugar
  • 1 cup parsley chopped
  • 1 cup dill chopped
  • Sour cream for serving
  1. Preheat large skillet on high and sear short ribs for about 5 minutes on each side.
  2. When done, transfer the short ribs into a large pot and add 16 cups of water. Bring it to boil, then reduce the heat to medium/low and let it simmer for about 2 hours or until the meat is cooked and falls from the bone.
  3. Meanwhile, chop the onion, grate carrots and the beets.
  4. Preheat the skillet you used to sear the short ribs with the remaining fat, add chopped onion. Cook for about 10-15 minutes over medium heat or until the onion becomes translucent and get golden in color.
  5. Add grated carrots and beets. Stir and cook for another 10 minutes.
  6. Add tomato paste, teaspoon of salt and sugar. Cook for another 10 minutes. When done, remove from the heat.
  7. When the meat is cooked, add chopped potatoes and shredded cabbage. Cook for about 15-20 minutes or until the potatoes are cooked.
  8. Then add the onion/carrot/beet mixture and chopped parsley and dill. Cook for another 10 minutes.
  9. While it is cooking, take out the meat. Shred the meat and separate it from the bones and fat, then return shredded meat to the soup.
  10. Turn of the heat, cover with the lid and let the soup seat for another 10-15 minutes before serving.
  11. When serving, scoop a tablespoon of sour cream on top with more chopped dill.


2nd Course: Braciole Beef Rolls

  • 2 Pounds Flank Steak
  • 8 Ounces Fresh Mozzarella Cheese
  • ¼ Cup Freshly Grated Pecorino Romano Cheese
  • ¾ Cup Golden Raisins
  • ¾ Cup Pine Nuts
  • ½ Cup Chopped Italian Parsley
  • ½ Cup Bread Crumbs
  • 6 Ounces Paper Thin Sliced Prosciutto
  • Cotton Butcher’s String (for tying the braciole)
  • 2 Tablespoons Extra Virgin Olive Oil

Italian Red Gravy

  • 1 Large Yellow Onion
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Teaspoon Kosher Salt
  • 5 Cloves Garlic, minced
  • 1 Tablespoon Fresh Chopped Rosemary
  • ½ Teaspoon Dried Basil
  • ½ Teaspoon Dried Oregano
  • 1 Cup Dry Red Wine
  • 1 Large (28 Ounce) Cans of Whole Tomatoes
  • 1 6 Ounce Can Tomato Paste

Gremolata

  • Zest Two Lemons
  • 4 Cloves Garlic, finely minced
  • ¼ Cup Finely Chopped Italian Flat Leaf Parsley

Braciole

  1.  Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
  2. Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the Romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
  3. With a meat hammer, pound out the slices of beef until they are as thin as you can get them.
  4. Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher’s twine.
  5. Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.

Red Gravy

  1. Peel and dice the onion and sauté in the olive oil and salt in a heavy bottomed stockpot until the onion is translucent (about 12 minutes).
  2. Add the garlic and herbs, sauté until garlic is cooked and fragrant, but not burned.
  3. Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
  4. Add the tomatoes and tomato paste. Bring to a simmer,
  5. Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it does not burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.

Gremolata

  1. Simply mix the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.

 

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.