Phishing announced the details of the group’s episode 32 Dinner and movie archival webcast/cooking series, which will offer a retrospective look at the famous Island Tour of April 1998. The screening of the April 4, 1998 show of Phish at Providence Civic Center in Providence, Rhode Island will take place this Tuesday, March 30 at 8:30 p.m. ET. The last Dinner and movie follows last month’s screening of 2/22/19 in Mexico. Check out our full 4/4/98 broadcast companion here.
This month Dinner and movie the beneficiary will be Northeast Organic Agriculture Association. All donations made through The WaterWheel Foundation will be split between their NY and RI chapters. Donate anytime here. The Northeast Organic Farming Association is an organization of farmers, consumers, gardeners and environmentalists who work together to promote organic farming and organic land care practices resulting in a sustainable regional food system that is ecologically sound , economically viable and socially just. For more information, head to here.
For the culinary part of the program, the group called upon Sara Bradleythe chef and owner of Paducah, KY’s freight house to plan the menu. As the band notes in the episode announcement“Fortunately for us, [she] is also a fan of Phish. Bradley’s menu includes melty grilled cheese with piquillo pepper and tomato soup with brown butter chocolate chip cookies for dessert.
Click below to see this month’s full recipes Island Tour Phish edition Dinner and movie.
Melting Grilled Cheese with Piquillo Pepper and Tomato Soup
For 4 people
Piquillo pepper and tomato soup
3 pints cherry tomatoes of mixed colors (can sub. for large cut tomatoes, if needed)
3 piquillo peppers
6 garlic cloves
1 cup brown sugar
1 glass of good olive oil
¼ cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon cracked black pepper
1 pint of water
4 basil leaves
4 mint leaves
Preheat oven to 350. Add all ingredients, except water and herbs, to a shallow baking dish. Be sure to use a non-reactive container like glass or stainless steel.
Cover the container tightly with aluminum foil and bake for 30 minutes. Remove the foil lid and cook for an additional 10 minutes.
Once out of the oven, add the water and herbs to the container. Transfer the hot ingredients to a blender and blend until very smooth. You may need to adjust the seasoning. If you’re having trouble making your soup super smooth, drizzle a few tablespoons of olive oil.
Melting grilled cheese
8 slices of your favorite bread
2 cups freshly grated cheddar cheese
2 cups freshly grated gouda cheese
2 cups freshly grated fontina cheese
1 cup caramelized onions
8 slices of prosciutto, speck or other aged pork (you can skip if you wish)
1 cup mayonnaise
Heat a cast iron skillet over medium heat. Spread mayonnaise on one side of each slice of bread. You will use mayonnaise instead of butter to sear your sandwich. It doesn’t caramelize as quickly as butter, so you can get super gooey cheese.
Use a quarter of each type of cheese, a quarter of your caramelized onions, and 2 slices of salt pork per sandwich.
Cook your assembled sandwich over medium-low heat until super gooey and gooey. Serve as an accompaniment to your soup.
Brown butter chocolate chip cookies
2 ¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
8oz. unsalted butter (2 sticks)
1 ½ cups dark brown sugar, packed
¼ cup white granulated sugar
1 whole egg
1 egg yolk
1 tablespoon of vanilla extract
1 tablespoon plain Greek yogurt
1 ½ cups semi-sweet chocolate chips
Flake salt, to sprinkle on cookies
First, you need to brown the butter. Put a large saucepan over medium-high heat. Add the butter and whisk often. The butter will crackle and eventually foam. After a few minutes, the foam will stop and the butter will take on a nice golden color.
Be sure to continue to whisk and scrape up any lumps from the bottom of the pan. Once the butter smells nutty, transfer it to your mixing bowl to prevent it from burning. Let cool to the touch for at least 10 minutes.
With an electric mixer, mix the butter and the 2 sugars until fully incorporated. Beat egg and egg yolk until well blended. In another bowl, combine the flour, baking soda and kosher salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed until just combined. Be careful not to overwork the dough. Add chocolate chips on low speed until incorporated.
Divide cookies into 2 heaping tablespoons and roll into balls. Refrigerate dough for at least 2 hours. Don’t skip this cooling step or your brown butter cookies won’t work.
Once the dough has cooled, preheat the oven to 350F. Line a baking sheet with parchment paper or use a nonstick mat. Bake cookies for 9-11 minutes or until edges are golden brown.