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

September Menu & Recipes

1st Course: Smoked Salmon Tart

  • 1 large fennel bulb
  • 1Tsp Thyme
  • 1 lemon
  • 2 teaspoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoons freshly ground black pepper, more as needed
  • 1 cup mascarpone
  • 2 tablespoons chopped fresh chives, finely chopped
  • 1 large egg, lightly beaten
  • 1 sheet puff pastry, thawed if frozen
  • 4 ounces thinly sliced smoked salmon
  • 2 tablespoons capers, drained and chopped

1. Trim the fennel. Halve the fennel top to bottom, and then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandolin or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.

2. Grate 1 1/2 teaspoon zest from the lemon, and then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.

3. In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.

4. Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.

5. In another medium mixing bowl, use a rubber spatula to mix the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.

6. On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.

7. Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.

8. Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).

9. To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers and black pepper.


2nd Course: Rosemary Peppercorn New York Strip Steak with Béarnaise Sauce

For The Steak

  • 1 New York Strip (roughly 8-10#)
  • 1 sprig rosemary
  • Freshly cracked peppercorns and salt to taste
  • 1 tablespoons oil

For The Béarnaise Sauce

  • 1 shallot (diced)
  • 1 tablespoon tarragon (chopped)
  • ¼ cup sherry vinegar
  • 2 egg yolks
  • 1 tablespoons water
  • 10 tablespoons butter
  • Lemon juice to finish
  • Salt and pepper to taste

Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast until desired temperature.

Make your béarnaise sauce. In a saucepan, add diced shallot, and chopped tarragon with sherry vinegar. Season with salt and pepper. Bring this mixture to a boil, and then at a low simmer until the liquid has absorbed. Set aside and cool.

1. Once your vinegar mixture has cooled, on low heat, add in your egg yolks and water. Whisk continuously for 5-7 minutes until the yolks have doubled in size and it is a creamy and frothy texture.

2. Once that is creamy, melt your butter in a separate pot or the microwave and slowly start adding the melted butter in sections in the egg yolk mixture. Do not add the butter all at once. Keep whisking so the butter melts in the mixture and emulsified without breaking the sauce for another 5-8 minutes.

3. Turn off the heat, adjust for seasoning and add a splash of lemon juice to finish off. At this point, it should be the texture of a thick creamy dressing. Set aside.

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.