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 Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


August Menu & Recipes

All recipes serves up to four people.

 

1st Course: Chile-Lime Melon Salad

  • 4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon)
  • Juice of half a lime (divided, plus more to taste)
  • Coarse salt (to taste)
  • 1/2 to 1 teaspoon chili powder
  • 3 tablespoons crumbled cotija cheese
  • 1 tablespoon toasted pepitas (I like the salty ones)
  • 1 tablespoon chopped fresh cilantro, plus more to taste

Place melon in a wide bowl or on a platter. Squeeze half lime juice over, adding second half to taste, then sprinkle with salt and chili powder. Scatter with cheese, pepitas and cilantro and dig in.


2nd Course: Tri-Tip Roast with Parsley Cherry-TomatoFor Roast

  • 1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For Parsley Cherry-Tomato Sauce

  • 1 1/2 lb cherry tomatoes (5 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 garlic clove (sliced)
  • 1 tablespoon red-wine vinegar

Make Roast:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)

Make Sauce While Meat Cooks:
Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.

Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl. Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

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.