Phish Announces Final 'Dinner And A Movie': 7/20/91 At Arrowhead Ranch w/ Giant Country Horns

With an actual, real-life, in-person Phish tour on the horizon, the band has announced the 35th and final edition of its quarantine archival webcast/cooking series, Dinner and a Movie. The final Dinner and a Movie will feature a showing of Phish’s 7/20/91 performance at Parksville, NY’s Arrowhead Ranch featuring the Giant Country Horns. Tune in and read along with our full 7/20/91 Stream Companion here.

The final Dinner and a Movie will air this coming Tuesday night, June 29th, at 8:30 p.m. After that, the band will put Daam in the freezer and look toward new shows and webcasts (gasp).

The beneficiary for the final edition of Dinner and a Movie is Phans for Racial Equity (PHRE). PHRE promotes racial equity and respect for difference within the Phish and greater music community and beyond, striving to make a more welcoming space for people of all races and ethnicities, bearing in mind the many ways in which race/ethnicity intersects with gender, gender identity/expression, sexual orientation, disability, and other identities.

PHRE’s aim is to facilitate education and thoughtful engagement, first and foremost within the Phish community, about race and its intersection with other issues; give people tools to build a more welcoming environment; and activate our community to positively impact racial equity in the U.S. more broadly. For more info, head here.

For the culinary portion of the proceedings, chef Sue Zemanick, the owner and James Beard Award-winning chef at Zasu, located in New Orleans’ Mid-City neighborhood. The name Zasu is derived from Zasa, which means “once again” in Slovak, inspired by Sue’s Slovak heritage and childhood memories of family bonding in the kitchen. This month, Sue offers up a three course dinner of Coconut Curry Corn Soup, Spicy Tofu Larb Lettuce Wraps, and a Blueberry Creme Fraiche Pound Cake.

Recipes can be found below.

Coconut Curry Corn Soup
Serves 4

Ingredients
5 ears fresh corn or 4 cups frozen
2 TB extra virgin olive oil
2 shallots, sliced
1 clove garlic, minced
1 inch knob ginger, chopped
1 jalapeno, chopped
3 cups vegetable stock
1 can coconut milk (15oz)
1 tsp. Thai red curry paste
1 TB fresh lime juice
1.5 tsp. Salt
Cilantro leaves for garnish

Instructions
Shuck corn and slice kernels from cob. Sautee shallot, garlic, ginger, and jalapeno until soft. Add curry paste, vegetable stock, and coconut milk, stir and simmer together for 12-15 minutes. Add soup and lime juice to blender and puree together. Garnish with cilantro leaves.

Spicy Tofu Larb Lettuce Wraps
with shaved radish, cucumber, grape tomatoes
Serves 4

Ingredients
1 lb. tofu, firm, crumbled
2 tsp. ginger, finely minced
2 cloves garlic, finely minced
2 shallots, finely minced
1 TB fish sauce
¼ cup cashews, crushed (you can use a mortar & pestle, or a baggie and rolling pin)
2 tsp. coconut sugar or brown sugar
2 TB tamari or soy sauce
3 TB avocado oil or grape seed oil
5-10 drops Green Tabasco
½ tsp. Sriracha
juice of ½ lime

Instructions
For the Larb:

Heat up the oil in a sauté pan over medium heat. Sauté the tofu for 3-4 minutes
stirring to prevent the tofu from sticking. (You can add more oil if it sticks)
Add the ginger, garlic, shallots and cashews. Sauté 1-2 minutes. Add the remaining
ingredients.

For Assembly of Lettuce wraps:
1 head Romaine or Bibb lettuce, whole leaves
¼ cup radish, thinly sliced
½ cup grape tomatoes, halved
¼ cup cucumber, thinly sliced
½ bunch cilantro
¾ cup mint leaves
¼ cup red pepper, julienned
1 avocado, sliced or diced
1 lime, cut into wedges

To Assemble:
Spoon the larb mixture into each lettuce leaf. Top each lettuce wrap with a little bit
of all the veggies and herbs. Serve with a lime wedge and an extra squeeze of
sriracha!

Blueberry Créme Fraiche Pound Cake
with blueberry-maple compote & vanilla ice cream
Makes 1 9×5 loaf

Ingredients
½ lb All purpose flour
1.5 tsp kosher salt
6 oz. unsalted butter, softened
¼ cup crème fraiche
1 cup sugar
1.5 tsp vanilla extract
4 large eggs (lightly beaten)
1 cup blueberries, tossed in 1 TBL of flour

Instructions
Cream butter and sugar in a mixer with the paddle attachment for 8 minutes (until
pale and fluffy)At a low speed add the vanilla and eggs

Slowly add the flour, don’t over mix

Fold in créme fraiche, then fold in blueberries

Pour the batter into a 9×5 loaf pan that has been greased and lined with parchment

Bake 350F for 40-50 minutes, until golden brown on top and a toothpick inserted in
the center comes out clean. Let cool for 10-15 minutes. Then remove to a cooling rack
until completely cool

Blueberry Compote

2 cups blueberries
½ vanilla bean, seeds scraped
1 cup maple syrup
juice of 1 lemon
4 Tbl. water
4 tsp cornstarch

Instructions
Simmer the blueberries, maple syrup and vanilla bean for 1 minute

Mix together the water and cornstarch, then add to the blueberry mixture and cook on low heat for
1-2 minutes or until thick.

Remove from heat and add lemon juice

Top cake with blueberry compote and serve with vanilla ice cream!

View Recipes

Check back on LiveForLiveMusic.com on Tuesday for the complete 7/20/21 Dinner and a Movie Stream Companion. In the meantime, you can go back through the Stream Companions for the previous 34 episodes of the series below.

Phish Dinner and a Movie – Episode Guide

Episode 1: 8/31/12, Dick’s Sporting Goods Park (“F– Your Face” Show)

Episode 2: 7/21/14, Merriweather Post Pavilion (Tweezerfest)

Episode 3: 7/25/17, Madison Square Garden (Baker’s Dozen “Jam-Filled” Night)

Episode 4: 8/22/15, Magnaball (Saturday Night, Three Sets)

Episode 5: 7/9/19, Mohegan Sun

Episode 6: 10/28/16, MGM Grand Garden Arena

Episode 7: 1/15/17, Mexico

Episode 8: 8/3/18, Alpharetta

Episode 9: 7/21/97, Virginia Beach (U.S. Tour Opener ft. DMB’s LeRoi Moore)

Episode 10: 12/29/18, Madison Square Garden

Episode 11: 7/26/13, The Gorge (The Birth of the Phish/Seahawks Connection)