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 - 3:30 pm
At Massanutten Conference Center
$35 | $10 with Adventure Pass (gratuity included)
Or call for reservations | 540.289.4978
January Menu & Recipes
1st Course: Roasted Red Pepper Chicken Soup
- 2 diced chicken breast
- 2 Roma tomatoes
- 1 roasted red pepper (julienne)
- 1 yellow pepper (julienne)
- 4 stalks of celery (diced
- 1 yellow onion (diced)
- 2 carrots (peeled and diced)
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- 5 cups chicken stock
- ½ cup tomato paste
- Salt & pepper (to taste)
In a pot heat oil on medium high, once oil is hot, add the chicken and sear. After the chicken is seared, add the vegetables and cook until soft. Deglaze the pot with chicken stock, and add seasonings and tomato paste. Once the soup is boiling, add cornstarch slurry to thicken up the mixture.
2nd Course: Pan Seared Pork Chop with Blackberry Bordelaise
- 4 - boneless 8 oz. pork chops
- Salt & pepper
- 1 tbls butter
- 6 – 8 oz red wine
- 2 cups veal stock demi-glace
- 1 – 2 shallots (julienne)
- ½ quart blackberries
For the Pork:
Preheat oven to 350 degrees Salt and pepper pork loin lightly on each side and place in a hot sauté’ pan, searing each side. Once seared, bake in the oven for 12 minutes and cook all at once.
For the Sauce:
In a sauté’ pan, pour a bit of oil to coat the pan and sauté’ the shallots on medium heat. Once they are sautéed, add the blackberries and the wine. Reduce to about one third and add demi-glace. Bring to simmer for 5 minutes and remove from heat.
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.