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 | Free with Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

 

October Menu & Recipes

All recipes serves up to four people.

1st Course: Butternut Squash with Maple Vinaigrette

  • 2 1/2 cups  butternut squash (diced - about 1/4")
  • 1 1/2 tablespoons olive oil
  • 1 cup orzo pasta (uncooked)
  • 2 cups fresh spinach (diced)
  • 1/2 cup dried cranberries
  • 2 ozs. crumbled gorgonzola cheese
  • 1/4 cup real maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Preheat oven to 425 degrees. Mix diced squash and olive oil then spread onto a rimmed cookie sheet. Bake until squash is soft and starts to turn brown (between 20-30 minutes). Remove and set aside. Meanwhile cook pasta according to directions. When done, drain and rinse well with cold water. Combine squash, drained orzo, spinach, dried cranberries, and gorgonzola in a large bowl and toss with maple vinaigrette.


2nd Course: Roasted Halibut With Fresh Herb Sauce

  • 1 cup coarse fresh breadcrumb
  • 1/2 cup extra virgin olive oil, plus
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons garlic (minced)
  • 1 tablespoon dry white wine
  • 1/4 cup flat leaf parsley (finely chopped)
  • 1/4 cup arugula leaf (finely chopped)
  • 1 tablespoon marjoram (finely chopped)
  • 1 tablespoon oregano (finely chopped)
  • 2 teaspoons red wine vinegar
  • kosher salt
  • fresh ground pepper
  • 6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Preheat the oven to 400 degrees. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic, and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.

Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar, and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted

Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

 

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.


November Menu & Recipes

All recipes serves up to four people.

1st Course - Carrot-Coconut Soup

  • ¼ cup (½ stick) unsalted butter
  • 1 pound carrots (peeled & chopped)
  • 1 medium onion (chopped)
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 13.5-oz. can unsweetened coconut milk
  • 2 tablespoons Thai-style chili sauce plus more for serving
  • Fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

 

2nd Course: Steak Picadillo Soft Tacos

  • 1 tablespoon extra-virgin olive oil
  • 1 12-ounce strip of skirt steak
  • 1/2 cup 1/4-inch squares green bell pepper
  • 3/4 cup canned diced tomatoes with green chiles
  • 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
  • 1/4 cup raisins
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 8 corn tortillas
  • Chopped fresh cilantro (for garnish)

Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.

Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.

 

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.