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 Ski Lodge (Level 2)
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


June Menu & Recipes

All recipes serves up to four people.

1st Course: Strawberry, Arugula & Feta Salad

  • ½ pint strawberries sliced
  • 3 cups arugula
  • 4 oz feta cheese crumbled
  • 1 C plain yogurt
  • ¼ C cider vinegar
  • ½ C honey
  • 3 T lemon juice
  • ½ t each salt and pepper
  • 2 T chopped fresh mint

Add sliced strawberries and arugula to a bowl. Mix together yogurt, cider vinegar, honey, lemon juice, mint. Add salt and pepper. Pour dressing over arugula and strawberries and toss. Place on a chilled plate. Top with crumbled feta and serve


2nd Course: Coffee Rubbed Duck Breast With Vanilla Butter

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 4-6 oz duck breasts
  • 1 T olive oil
  • ½ lbs salted butter (softened)
  • 1 T vanilla extract
  • 1 T espresso powder
  • 2 T chili powder
  • ½ T ground ginger
  • 2 T brown sugar

Score duck breast in a X on fat side. Mix together expresso, chili powder, ginger, and brown sugar in a bowl. Rub duck breasts on both sides.
Place butter and vanilla in mixing bowl and mix thoroughly. Heat olive oil in a skillet. Place duck breasts skin side down and cook until golden brown. Turn and cook about 4 minutes more. Remove and place on a plate and let rest for 10 minutes. Slice and top with butter.
Serve with blackberry Manchego grits.

Blackberry Manchego Grits

  • 1 C heavy cream
  • 1 C chicken stock
  • 1 t each salt and pepper
  • ½ C stone ground grits (not instant)
  • ½ pint blackberries
  • ½ lbs grated manchego cheese

Bring cream and chicken stock to a boil, add salt and pepper. Add grits and simmer until done about 20 minutes. Add Manchego and stir well.  Stir in blackberries crushing as you stir. Serve immediately.

 

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.


July Menu & Recipes

All recipes serves up to four people.

1st Course: Tomato, Basil, Burrata Salad

  • 4 vine ripe tomatoes
  • 4 Burrata cheese balls
  • 1 bunch fresh basil
  • 4 T extra virgin olive oil
  • 4 T balsamic vinegar
  • Sea salt and fresh cracked pepper to taste

Slice tomatoes and Burrata cheese 1/4 inch thick. Chop basil. Alternate tomato and cheese slices on plate. Drizzle with oil and vinegar. Sprinkle chopped basil. Garnish with sea salt and fresh cracked pepper.

2nd Course: Pan Seared Flank Steak

  • 2 flank steaks
  • 1/2 C Worcestershire sauce
  • 1/2 C lemon juice
  • 1 T dried thyme
  • 1 t salt
  • 1/2 t pepper

Mix Worcestershire, lemon juice, thyme and pour over flank steak and marinate 2 hours. Heat skillet over medium high heat. Season flank steak with salt and pepper. Place in hot pan and cook 5 minutes per side. Remove and let rest for 10 minutes. Slice across the grain.
Serve with horseradish mashed potatoes.

Horseradish Mashed Potatoes

  • 5 lbs Yukon gold potatoes
  • 1/2 stick of butter
  • 1 cup milk
  • 1 T prepared horseradish
  • 1 T Dijon mustard
  • Salt and pepper to taste

Boil potatoes until soft. Drain and mash. While potatoes are cooking, heat milk and butter in pan. Do not boil. While mashing add all other ingredients. 

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.