Phish Revisits 10/28/16 Las Vegas MGM Grand Arena For Dinner and A Movie

The latest installment of Phish’s weekly archival livestream video series Dinner And A Movie features the October 28, 2016 show from Las Vegas’s MGM Grand Garden Arena. This show – the opening night of Phish’s four-night Halloween run which saw the group perform David Bowie’s The Rise and Fall of Ziggy Stardust and the Spiders From Mars as a musical costume on 10/31 – features strong playing throughout as well as a trio of bustouts: “Dog Stole Things” (first since 2012), “Beauty of my Dreams” (2010) and the ultra-rare “Dude of Life” composition “Crimes of the Mind (2009).”

As with previous iterations of Dinner And A Movie, this upcoming week’s selection features an organization – Frontline Foods – that will receive proceeds from the band’s charitable wing The WaterWheel Foundation as well as some band member-chosen recipes – 5-Minute Hummus with Quick Tehina Sauce, Spicy Roasted Cauliflower with Tahini and Slow-Roasted Sweet Potatoes with Garlic Labneh – all of which can be seen below.

Watch the free livestream of Dinner And A Movie this Tuesday, April 28 at 8:30PM at or


Our next installment of Dinner And A Movie features Phish’s October 28, 2016 show from MGM Grand Garden Arena in Las Vegas, NV. The full show will play for free on Tuesday at 8:30PM ET at or Phish’s Facebook page.

This week, Mike Gordon shares three recipes — a veritable vegetarian feast —  from friend and chef Michael Solomonov’s landmark Philadelphia restaurant Zahav. One of our country’s premier interpreters of Israeli food and a winner of multiple James Beard Foundation Awards, Solomonov is also one of the partners of Federal Donuts, who provided the donuts for The Baker’s Dozen run in 2017.  The recipes are below. As a reminder, 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 have selected Frontline Foods as our beneficiary for this webcast. Donate any time at Frontline Foods is a grassroots volunteer-based non-profit that raises money to pay local restaurants to prepare meals for the heroes responding to the COVID-19 crisis. 100% of funds raised go directly to restaurants to help keep the food industry afloat in communities. The effort is meant to be a boon to morale and show appreciation to those on the front lines risking their own health. For more info, visit

5-Minute Hummus with Quick Tehina Sauce
Makes about 4 cups

Quick Tehina Sauce
1 garlic clove
1 16oz jar tehina (aka tahini)
Juice of 1 lemon
1 teaspoon ground cumin
1 tablespoon kosher salt
1 to 1 1⁄2 cups ice water
2 15.5oz cans chickpeas, drained and rinsed

Nick off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor. Squeeze the lemon juice into the bowl.

Pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.

Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce.

Add the chickpeas to the sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely processed and the hummus is smooth and uniform in color.

Serve with Pita

 Spicy Roasted Cauliflower with Tahini
Serves 4-6
Time: 1 hour

1 head cauliflower (about 2 1/4 lbs.), leaves intact
1⁄2 cup olive oil
2 tbsp. kosher salt
1 tsp. ground turmeric
1 tsp. sweet paprika
4 cloves garlic, thinly sliced
1 jalapeño, stemmed, halved, seeded, and thinly sliced crosswise
1 lemon, halved
1⁄2 cup tahini
Cilantro leaves, to garnish

Heat the oven to 400°. On a cutting board, quarter the cauliflower, leaving the core and leaves intact. Transfer the quarters to a large bowl and rub with the olive oil, salt, turmeric, paprika, garlic, and jalapeño. Arrange the cauliflower on a foil-lined baking sheet and roast until tender at the core and lightly browned on the outside, about 45 minutes. Heat the broiler and broil the cauliflower until lightly charred on the top, 1 to 2 minutes.

Remove the cauliflower from the broiler and transfer to a serving dish. Squeeze the lemon halves over the cauliflower, covering them in the juice, and drizzle with the tahini. Garnish the cauliflower with cilantro and serve while hot.


Slow-Roasted Sweet Potatoes with Garlic Labneh
Yield: serves 4
Time: 3 hours

4 medium sweet potatoes (about 3 lbs.), scrubbed clean
1 tbsp. olive oil
2 tsp. kosher salt, plus more
1 tsp. freshly ground black pepper
1⁄2 tsp. dill seeds
1 clove garlic, peeled
1⁄2 cup labneh
Chives, cut into 1-inch batons, to garnish

Heat the oven to 275°. In a large bowl, rub the sweet potatoes with the olive oil, 2 teaspoons salt, the pepper, and dill seeds until evenly coated. Arrange the sweet potatoes on a foil-lined baking sheet and bake until very soft inside and caramelized on the bottom, about 2 1⁄2 hours. Heat the broiler and broil the sweet potatoes until lightly charred on the top, 1 to 2 minutes. Remove the sweet potatoes from the broiler and let cool for 10 minutes on the baking sheet.

Meanwhile, using a fine or microplane grater, grate the garlic into a small bowl, stir in the labneh, and season with salt. Transfer the sweet potatoes to a serving platter, gently crush with your hand to expose the potato’s flesh, and season the flesh with salt. Dollop each potato with some of the labneh and sprinkle with chives before serving.


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