Cooking Demonstration

Cooking Demonstration

We have all seen cooking shows on TV. Now you can have the same experience live. At our cooking demonstration, a delicious three course meal is brought together before your very eyes. As an added bonus, you get to eat and enjoy everything that is prepared in front of you for a nice meal. If you are a wine lover, then you will be thrilled to know that we serve a wine with one of the courses in our demonstration. Food, wine and the knowledge to make a wonderful meal for friends and family! What more could you want?! Join us every Wednesday for this great Massanutten tradition!

Wednesdays at 1 – 3 pm
At Massanutten Conference Center
$30 | $15 with activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


February Menu & Recipes

All recipes serves up to four people.

 

1st Course: Green Chili Stew

  • 2 tablespoons olive oil
  • 2 pounds boneless pork (cut into 1 inch cubes)
  • ½ cup onion (chopped)
  • 1 clove garlic (minced)
  • ¼ cup flour
  • 2 cup peeled fresh tomatoes (chopped)
  • 2 7-ounce cans green chilies (drained & chopped)
  • 1 fresh jalapeño (chopped)
  • ½ teaspoon black pepper
  • ½ teaspoon sugar
  • 1 cup beef broth

Heat olive oil in a 4 quart stock pot with lid. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1 - 2 minutes. Add tomatoes, green chilies, jalapeño, salt, pepper, and sugar. Mix well. Add broth. Lower heat. Cover pot and simmer for 1 - 1 1/2 hours. Serve with tortillas.

 

2nd Course: Pan Seared Mahi with Honey Lime Coleslaw

Mahi Mahi

  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • 1 pound Mahi fillets
  • 1 tablespoon olive oil

Coleslaw

  • 1 cup green cabbage (thinly sliced)
  • 1 cup red cabbage (thinly sliced)
  • 1 cup red bell pepper (thinly sliced)
  • ½ cup green onions (sliced)
  • 1 tablespoon lime juice plus zest of one lime
  • 1 tablespoon honey
  • ½ clove garlic
  • 2 tablespoon olive oil
  • ¼ cup cilantro leaves (chopped)

Combine Paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets. Heat oil in a large skillet over medium-high heat. Add fish to pan; cook 2 - 3 minutes on each side. Transfer fish to a clean plate. Add cabbage, peppers, and onion in a large bowl. In a separate bowl whisk together lime juice, lime zest, honey and garlic. Slowly add 2 tablespoon olive oil and whisk until combined. Whisk in cilantro. Season with salt and pepper. Add dressing to vegetables and combine. Serve fish with coleslaw.

 

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.