Culinary Workshop: Shenandoah National Park, Luray, Virginia

Recipes


We are finalizing the 2009 Shenandoah Seasonings details. Check back in January.

An Experience for the Senses.
The Shenandoah Seasonings Events June 7-9 2009 September 20-22, 2009 Skyland Resort
These fun filled culinary experiences start off with a "Meet the Chef Reception" with wines, a grand cheese display and butlered cold hors d'oeuvres. On Day 2, morning and afternoon food and wine workshops will be conducted. The evening highlight is a five-course dinner with wine pairings. A winery representative will be in attendance to discuss the wines selected and answer questions. Chef Bizon will lead the June workshop and a guest chef will join him in September. More details for each workshop to come!


Carolina Trap Caught Shrimp Dumplings	Chicken ConsommeCelestine	Chicken Potpie and Pie Dough
Classic Eggs Benedict	Parmesan-Black Pepper Biscotti	Profiterole Pastry Blue Cheese and Herb Mousse Filling
Profiterole Pastry Chesapeake Blue Crab Louis Filling	Profiterole Pastry Wild Mushroom and Country Ham Filling	Roasted Bell Pepper Catsup
Roasted Garlic-Balsamic Steak Sauce	Starr Hill Pale Ale, Cheddar Cheese and Virginia Apple-Smoked Bacon Soup Green Onion Biscuits	Sweet Potato Pierogies
Watermelon Rind Pickles	Wild Mushroom-Smoked Corn Hushpuppies	Braised Beef Short Rib Osso Buco

Workshops fill up fast, Reserve your seat now!
or call 888.896.3833

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Concessions at Shenandoah National Park are managed by ARAMARK and operates under special permit by the National Park Service. Working in partnership with the National Park Service, ARAMARK strives to operate in a manner that protects and restores Shenandoah National Park’s natural, cultural and historical resources for the enjoyment, education and inspiration of future generations.