Phish now has your quarantined Tuesday evenings covered with Dinner and a Movie: An Archival Video Series.

Beginning tomorrow, Tuesday, March 24th, Phish will air a full show in its entirety for free via LivePhish and on the band’s Facebook page beginning at 8:30 p.m. ET. The first show set to be featured is the band’s August 31st, 2012 performance at Dick’s Sporting Goods Park in Commerce City, CO—otherwise known as the “F— YOUR FACE” show.

As the band explains in their announcement,

As for the Dinner part of the evening, cook along with us! You can find a recipe for Sue & Trey Anastasio’s “Between Me and My Mouth” Vegetarian Chili below. Please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Feel free to post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie. We’ll post a different recipe every week. 

In addition to the free webcasts and weekly recipes, Phish plans to use the Dinner and a Movie series to raise funds for important organizations. As the announcement explains,

In addition, we’ll select a non-profit doing important work right now, and all donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at dry.gd/wwf. We have selected WhyHunger as our beneficiary for this webcast. WhyHunger provides critical resources to support grassroots movements and fuel community solutions rooted in social, environmental, racial and economic justice. During the COVID-19 crisis, it’s essential to protect food access for all people, especially those who are most vulnerable. For information about their organization, click here. 

You can find the recipe for Sue & Trey’s “Between Men and My Mouth” Vegetarian Chili below. Get cookin’!

Sue & Trey’s “Between Men and My Mouth” Vegetarian Chili

Sue & Trey’s “Between Me and My Mouth” Vegetarian Chili
Serves 4-6

Ingredients
1 tablespoon olive oil
1 onion chopped
3 cloves garlic minced
1 carrot peeled and chopped
1 celery stalk chopped
1 red pepper chopped
1 yellow pepper chopped
1 jalapeño diced, seeds removed
3 15 oz. cans diced tomatoes
2 15 oz. cans red kidney beans, rinsed and drained
2 15 oz. cans black beans, rinsed and drained
2 cups water
1 1/2 tablespoons cumin
2 tablespoons chili powder
Salt and pepper to taste
Shredded cheese (cheddar or jack)

Instructions
In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeño. Cook for five minutes, or until vegetables are soft.

Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot. Shred cheese on top. Serve with chips or cornbread. This chili also freezes beautifully.

View Recipe

The members of Phish have already been helping brighten our isolated days during the ongoing social distancing. Trey Anastasio has released several new songs from his home, and Mike Gordon hosted a live bass lesson on his Instagram page on Friday night.

While festivals and tours everywhere continue to be in question due to the ongoing outbreak, Phish has yet to comment on the status of their scheduled summer tour.

 

View this post on Instagram

 

ANNOUNCING DINNER AND A MOVIE: Tomorrow night (and every Tuesday for a while), Phish proudly presents Dinner And A Movie: An Archival Video Series. We’ll be airing a full show in its entirety for free beginning at 8:30 pm ET at webcast.livephish.com or Phish’s Facebook page. First up is Phish’s show from August 31, 2012 at Dick’s Sporting Goods Park in Commerce City, Colorado. As for the Dinner part of the evening, cook along with us! You can find a recipe for Sue & Trey Anastasio’s “Between Me and My Mouth” Vegetarian Chili below. Please don’t feel the need to take a special trip to buy groceries to make this, and be smart regarding social distancing and staying at home. Feel free to post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie. We’ll post a different recipe every week. In addition, we’ll select a non-profit doing important work right now, and all donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at dry.gd/wwf. We have selected WhyHunger as our beneficiary for this webcast. WhyHunger provides critical resources to support grassroots movements and fuel community solutions rooted in social, environmental, racial and economic justice. During the COVID-19 crisis, it’s essential to protect food access for all people, especially those who are most vulnerable. For information about their organization, visit https://whyhunger.org/rapidresponsedonate/ Stay safe! Sue & Trey’s “Between Me and My Mouth” Vegetarian Chili Serves 4-6 Ingredients 1 tablespoon olive oil 1 onion chopped 3 cloves garlic minced 1 carrot peeled and chopped 1 celery stalk chopped 1 red pepper chopped 1 yellow pepper chopped 1 jalapeño diced, seeds removed 3 15 oz. cans diced tomatoes 2 15 oz. cans red kidney beans, rinsed and drained 2 15 oz. cans black beans, rinsed and drained 2 cups water 1 1/2 tablespoons cumin 2 tablespoons chili powder Salt and pepper to taste Shredded cheese (cheddar or jack) Visit link in profile for complete recipe instructions.

A post shared by Phish (@phish) on