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!

Wednesdays at 1 - 3 pm
At Massanutten Conference Center
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here

Or call for reservations | 540.289.4978

June Menu & Recipes

1st Course: Pan Seared Chicken Salad with Feta Vinaigrette

  • 4 - 4 ounce chicken breast
  • 4 cups mixed greens
  • 1 pint baby heirloom tomatoes(halved)
  • 1 Vidalia onion (julienned)
  • 1 English cucumber (sliced)

For Chicken:
Heat sauté pan over medium high heat, add in oil. Season chicken with salt, pepper, garlic powder, basil. Sear in pan until internal temperature reaches 165 degrees.

Feta Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp honey
  • 2 lemons (juiced)
  • 1/4 cup crumbled feta cheese
  • 2 garlic cloves(finely chopped)
  • 1tsp basil
  • 1tsp oregano
  • Salt and pepper to taste

Combine all ingredients in mixing bowl. Mix well.

2nd Course: Pan Seared Ribeye with Blackberry Red Wine Sauce

For Ribeye:
Heat pan over medium high heat. Place oil in pan, enough to coat bottom of pan. Season ribeye with salt, pepper, and garlic powder. Place in pan and cook until desired temperature.

Blackberry Red Wine Sauce

  • 3 garlic cloves (finely chopped)
  • 1/4 cup finely chopped shallots
  • 2 sprigs of thyme
  • 3 pints blackberries
  • 2 cups red wine (preferably Cabernet Sauvignon)
  • 2 cups beef stock
  • Salt and pepper to taste

Add garlic and shallots to the pan the steak was cooked in. Cook until soft. Deglaze the pan with red wine and add in thyme and blackberries. Reduce wine by half and add in beef stock and reduce by half again. Sauce should coat the back of spoon. Add salt and pepper to taste.


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.