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

June Menu & Recipes

All recipes serves up to four people.

1st Course: Chopped Asian Salad

  • 8 cups coleslaw mix
  • 2 cups carrots (diced)
  • 2 cups celery (diced)
  • 1 1/2 cups chow mein crackers
  • 1/2 cup green onions (chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 4 cups cooked chicken (use 2 very large chicken breast, marinate in teriyaki sauce, and grill)

Sweet Ginger Chili Lime Dressing

  • 1 tablespoon ginger (chopped fine)
  • 1 tablespoon garlic (chopped fine)
  • 3 tablespoons lime juice
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chili sauce

Cut up chicken, into cubes. (A store bought rotisserie chicken works well also.) Cut up all the vegetables.
In a large mixing bowl add coleslaw mix, diced carrots and celery, green onions, cilantro, and top with chicken. Make the dressing.

Dressing: Mix all the ingredients in a large mason jar, or any type of jar with lid. Combine all of the ingredients and shake to combine, use immediately or store in the refrigerator until ready to use. Be sure to shake up before you use it.

Drizzle dressing over the salad and toss to combine. Add chow mein noodles (crackers) and toss again. Serve immediately.

If you aren't serving immediately - you can add everything in a large bowl except the chow mein noodles and dressing and then add those right before you are to serve. This is a great salad to make ahead.

2nd Course: Pork Belly Bánh Mì Sandwiches

  • 6 tablespoons rice wine vinegar
  • 1 cup warm water
  • 4 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 carrots (peeled)
  • 1/2 large daikon (peeled)
  • 1 jalapeno pepper (seeded and sliced)
  • 1 lb. roasted and chilled pork belly
  • 1 tablespoon canola oil
  • 1 clove garlic (peeled and minced)
  • 1 teaspoon fish sauce
  • 1/2 teaspoon tamarind paste
  • 1/2 small Thai chile (seeded and thinly sliced)
  • 1/2 teaspoon whole black peppercorns
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2-3 individually sized baguettes
  • 2 tablespoons mayonnaise
  • 1 teaspoon sriracha sauce
  • 1 cucumber (peeled and thinly sliced)
  • 1/2 cup fresh cilantro leaves

Pickles: To make the pickles, combine the rice wine vinegar, warm water, 4 tablespoons sugar and kosher salt in a large bowl and stir to combine and dissolve the sugar. Use a julienne peeler to grate the carrots and daikon into thin strips, then place the carrot and daikon into the pickle brine. Add the sliced jalapeno. Cover and refrigerate pickles for at least 8 hours – pickles will improve with time and will last in the fridge for a few weeks.

Pork Belly: To make the pork belly, cut the roasted and chilled pork belly into 1 inch cubes and set aside. Heat the canola oil in a saucepan over medium heat, then add the garlic and sauté until fragrant, about 60 seconds. Add the fish sauce, tamarind paste, Thai chile, and peppercorns and cook for 1 minute, then add the pork belly to the mixture. Stir the pork belly to coat with the sauce, and cook until the pork belly is very hot and beginning to brown on the edges, about 10-15 minutes. Remove from the heat. In a non-stick frying pan, spread the 1/4 cup sugar out in a single layer. Heat the sugar over medium-low heat, keeping a close eye on it but not stirring it. When the sugar begins to melt, use a rubber spatula to push the unmelted sugar into the melting sugar. Once all of the sugar is melted, add the pork belly and sauce and quickly stir to coat with the caramelized sugar, then add the lime juice. Cook until pork is fully coated and caramel sauce is thick, about 2-3 minutes, then remove from the heat and set aside.

Sandwiches: To prepare the sandwiches, slice each baguette in half lengthwise. Mix the mayonnaise and sriracha together in a small bowl and spread on the bottom half of each baguette. Place a layer of sliced cucumbers on top of the mayonnaise, then top this with the pork belly. Place a few large spoonfuls of the pickled carrot and daikon on top of the pork belly, then top that with the cilantro leaves. Close the sandwiches and 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: Three Cheese Bacon Caramelized Onion Risotto

  • 6  slices bacon
  • 1/8 cup extra-virgin olive oil
  • 1 large onion (diced)
  • 3 quarts chicken stock or low-sodium broth
  • 3 garlic cloves (minced)
  • 1 cups arborio rice
  • 1/2 cup freshly shredded Parmesan, romano and asiago cheese, plus more for serving
  • Salt and freshly ground pepper

In a large skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to absorb the excess grease, then crumble.

In a large saucepan, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly caramelized, about 4 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and browned, about 20 minutes. Transfer the onions to a plate. Rinse out the saucepan.

Bring the stock to a boil in a medium saucepan. Cover and keep hot over low heat. Heat the remaining 1 tablespoon of olive oil in the large saucepan. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the rice and cook, stirring, for 2 minutes. Add about 1 1/2 cups, and stir constantly over moderate heat until the stock has been absorbed. Continue adding stock, about 1 1/2 cups at a time, and cook, stirring, until it has been completely absorbed before adding more. The rice is done when they just tender and the sauce is creamy, about 30 minutes.

Remove the pan from the heat and stir in the onions, bacon, and 1/2 cup of Parmesan. Season with salt and pepper as needed. Spoon the risotto into bowls and serve with additional Parmesan.

2nd Course: Red Wine Braised Duck Legs

  • 6 large whole duck legs (about 4 1/2 pounds total) (trimmed of excess fat)
  • 1/2 cup dry red wine
  • 2 heads garlic (cloves separated and peeled)
  • 8 fresh thyme sprigs
  • 1 cup mixed dried fruit (such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins)
  • 5 cups chicken broth
  • Serve with buttered noodles or roasted and mashed potatoes.

Preheat oven to 350°F. and season duck legs with salt and pepper.

In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.

Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.

Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.

Serve duck legs with sauce and noodles or roasted and mashed potatoes.


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.