Phish has announced the details for episode 16 of the band’s weekly Dinner and a Movie webcast/cooking series. This week’s installment will feature the band’s July 14th, 2019 performance at Alpine Valley Music Theatre in East Troy, WI. As per its previous weekly editions, the stream will air for free on Tuesday (7/14) at 8:30 p.m. ET. Tune in below and read along with our official 7/14/19 Stream Companion.

Phish Dinner and a Movie Episode 16: 7/14/19, Alpine Valley Music Theatre [Full Show]

The sixteenth episode of Dinner and a Movie follows the world premiere of a set two video from Universal Joint in Northampton, MA (5/1/89); the third of three nights at The Greek Theatre in 2010 (8/7/10); the 8/31/12 “F— Your Face” show; the 7/27/14 Merriweather “Tweezerfest”; the 7/25/17’s Baker’s Dozen “Jam-Filled” night; Magnaball night two (8/22/15); last year’s first night at Mohegan Sun (7/19/19); the first night of the band’s 2016 Halloween run in Las Vegas (10/28/16); the final night of 2017’s Mexican destination event (1/15/17); the band’s first of three nights in Alpharetta, GA in 2018 (8/3/18); the out-there 1997 U.S. tour opener featuring a guest appearance by LeRoi Moore of Dave Matthews Band (7/21/97); the improv-heavy second night of their 2018 Madison Square Garden New Year’s run (12/29/18); 2013’s Friday night at The Gorge (7/26/13); the classic 1.0 show from Deer Creek Music Center (6/19/95), and 2015’s night two at The Mann Center (8/12/15).

This week’s episode of Dinner and a Movie will benefit Waterkeeper Alliance, which is a non-profit organization that works to ensure every community worldwide has drinkable, fishable, and swimmable water by strengthening and growing a global network of global leaders.

For the dinner portion of the evening, the band turns to their touring chef, Jim Hamilton, for one of their favorite dishes: Thai Coconut Yellow Curry with a side of Blistered Shishito Peppers. Read the band’s post below for more information and full recipe instructions.


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The next Dinner And A Movie features the band’s July 14, 2019 show from Alpine Valley Music Theatre in East Troy, WI. The full show will play for free this Tuesday at 8:30PM ET at or here at Phish’s Facebook page. For this week’s recipe, Jon Fishman turns to Jim Hamilton, Phish’s touring chef, for a band favorite on tour: Thai Coconut Yellow Curry, with a side of Blistered Shishito Peppers. The recipes are below. Whatever you decide to make, tag us at #phishdinnerandamovie. This week’s beneficiary is Waterkeeper Alliance. You can donate any time at Waterkeeper Alliance strengthens and grows a global network of grassroots leaders protecting everyone’s right to clean water. They are the largest and fastest-growing nonprofit solely focused on clean water. Their goal is drinkable, fishable, swimmable water everywhere. For more information, visit Thai Coconut Yellow Curry (vegetable or chicken) Ingredients: 4 boneless skinless chicken thighs diced (optional) or 2 cups sweet potato diced 1 white or yellow onion diced 1.5 cup carrot diced 1 red pepper diced 1.5 cup cauliflower cut into small florets 1 can baby corn 1 cup snow peas 1 can coconut milk 12 oz vegetable stock 4 oz yellow or masaman curry paste. (Maesri or Mae Ploy are recommended brands) 1 tablespoon fresh ginger diced fine 3 garlic cloves chopped 1 cup green onion chopped 1 bunch cilantro 2 oz fresh lime juice 2 cups jasmine rice Salt to taste 3 tablespoon vegetable oil 2 tablespoons sambal chili paste (optional, for those who like it spicy) Instructions: First step is to make the sauce. In a medium-sized sauce pan on medium-high heat add 1.5 tablespoons vegetable oil, yellow/white onions, carrot, ginger, and 3 oz of curry paste. Sauté for 10-15 minutes, stirring occasionally and making sure not to scorch or burn. Then add your cauliflower, red pepper, coconut milk, vegetable stock, and salt to taste (spicy fans can add sambal at this time). Turn down to a gentle simmer. Preheat oven to 400 degrees F. Now start your jasmine rice. Cook as directed on package (method may vary by brand). *visit for complete recipe 📸 Rene Huemer

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