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
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


April Menu & Recipes

All recipes serves up to four people.

1st Course: Open Faced Spanish Fish Taco

  • 4 T olive oil
  • 2/3 C onion, sliced in thin rounds
  • 1 large clove of garlic, finely chopped
  • 2/3 C tomato, chopped
  • ½ t dried oregano, crushed
  • 10 green olives, sliced
  • 1/2 green bell pepper, sliced in strips
  • 1 tablespoon capers
  • 12 oz white fish filets (cod, mahi, snapper, grouper)
  • salt and pepper to taste
  • 1 large lime, sliced
  • sprigs of cilantro for garnish
  • 4 6inch corn tortillas

In a large skillet heat 2 tablespoons of oil over low to medium heat. Add onion and garlic and cook until onion is translucent. Do not burn. Add chopped tomato, stir in oregano and salt and pepper. Cook for 5 minutes and add olives, bell pepper and capers. Cook for 5 minutes more. Remove from heat.

In a separate skillet, heat the other 2 tablespoons of olive oil. Carefully place fish fillets in center of pan and cook for 5 minutes or until fillets begin to brown. Turn only once and fry for 5 minutes more.

Add tomato mixture over fillets and cook for 2 minutes. Remove from heat.

To serve, carefully cut each fillet in three pieces and place each piece on a tostada and top with tomato mixture. Garnish with cilantro springs and a squeeze of lime juice.

2nd Course: Braised Cabbage With Bratwurst

  • 2 T unsalted butter
  • 1 1/4 pounds Bratwurst
  • 1 medium onion, sliced
  • 3 garlic cloves, chopped
  • 1 1/2 pounds green cabbage, sliced
  • 1 bottle dark beer
  • 2 T Worcestershire sauce
  • 1 T Dijon mustard
  • 1 1/2 t caraway seeds
  • Kosher salt
  • Freshly ground black pepper
  • 2 T chopped fresh dill

In a large heavy pot, heat the butter over medium high heat until hot, then brown the sausages, turning once, about 5 minutes. Transfer the sausages to a platter.

Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until golden, about 6 minutes.
Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil. Reduce heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover pot and simmer until liquid is almost evaporated, about 5 minutes, then season with salt and pepper to taste, sprinkle with the dill 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.


May Menu & Recipes

All recipes serves up to four people.

1st Course: Fried Polenta Cakes

 

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 small eggplant, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1 15-ounce can diced tomatoes
  • 1 cup cooked black beans
  • 1/2 cup frozen corn kernels
  • 1 package prepared polenta, sliced into 1/2 inch slices
  • 1/4 cup Greek yogurt
  • 2 tablespoons finely chopped cilantro, plus more for garnish
  • 1 tablespoon fresh lime juice

Heat half the olive oil in a large skillet over medium heat. Add the onion, garlic, and eggplant and cook until soft, about 10 minutes. Add the spices and salt and cook for 1 more minute. Add the tomatoes and 1/2 cup water and bring to a boil. Simmer for 5 minutes and stir in the black beans and corn. Turn off heat.

In another skillet, heat remaining olive oil. Add the polenta slices and cook until light browned and crispy on both sides.

Top the polenta slice with the vegetable mixture. To make the sauce, whisk together the yogurt with the cilantro and lime juice. Drizzle over top the polenta cakes and top with extra cilantro if desired.


2nd Course: Seared Tuna with a Shiitake Cream Sauce

 

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 2 T peanut oil
  • 3 T butter
  • 1/3 cup thinly sliced green onions
  • 1/4 C chopped cilantro
  • 2 T finely chopped peeled fresh ginger
  • 4 garlic cloves, chopped
  • 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
  • 6 T soy sauce
  • 1 1/2 cups whipping cream
  • 3 T fresh lime juice
  • Lime wedges
  • Fresh cilantro sprigs

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired. Serve with fried rice.

 

Fried Rice

  • 1 to 2 green onions
  •  2 large eggs
  • 1 t salt Pepper to taste
  •  4 T oil (for stir-frying, or as needed)
  • 4 C cold cooked rice
  • 1 to 2 T soy sauce

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir fry for a few minutes. Stir in the soy sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

 

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.