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 activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


May Menu & Recipes

All recipes serves up to four people.

1st Course: Southwestern Polenta Cakes with Cilantro Lime Cream

  • 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: Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 2 tablespoons peanut oil

  • 3 tablespoons butter
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped cilantro
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves (chopped)
  • 8 ounces fresh shiitake mushrooms (stemmed, caps sliced)
  • 6 tablespoons soy sauce
  • 1 1/2 cups whipping cream
  • 3 tablespoons fresh lime juice
  • Lime wedges (optional)
  • Fresh cilantro sprigs (optional)

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.


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.