Dinner And A Movie Ep. 19: 7/8/94 Mansfield, MA

Our next installment of Dinner And A Movie features Phish’s July 8, 1994 show from Great Woods in Mansfield, MA. The full show will play for free on Tuesday at 8:30PM ET at or Phish’s Facebook page.

This week’s beneficiary is HeadCount, a nonpartisan organization that promotes participation in democracy through music. They have partnered with Phish and the Waterwheel Foundation since 2004, helping thousands of fans register to vote. Donate anytime now at

During the COVID-19 pandemic, HeadCount has launched various digital initiatives to help turn out voters. Their latest is “Check my Status”. Fans could win “A Year of Phish” by checking their voter registration online. To enter for a chance to win, check your voter status or update your registration, visit​​. Prize includes a year’s supply of Ben & Jerry’s Phish Food, 2 tickets to any show in the year the band returns to the road, 1 year of LivePhish+ and LivePhish webcasts, and a poster signed by the band.

This week, Page McConnell shares a favorite summer recipe from home: Chicken on a Stick, a basil vinaigrette, a side of roasted mushrooms and a vegan Alfredo sauce for pasta. We’re also sharing a simple dessert from our friends at Ben & Jerry’s: an Ice Cream Sandwich.

A note from Page:

I resisted the urge to submit a recipe for Cornish game hen, and opted for one of our favorites, Chicken on a Stick. 

This recipe is nice because it can be prepared ahead of time, served hot or cold, it’s great for reheating, and something that even kids seem to enjoy. The basil dressing is refreshing, tastes great on everything and should not be used sparingly. For a vegan option we’ve included an Alfredo sauce, over a pasta of your choice. The mushrooms are a nice side. All of these dishes play well together.

I’m happy to say that Ben and Jerry’s has contributed a recipe for an ice cream sandwich for dessert. At this point you probably already know how I feel about sandwiches.

Chicken On A Stick

1-2 lbs, skinned, boneless chicken cut into 1 1⁄2 inch cubes 1⁄4 cup avocado oil
2 tbsp lime juice
2 tsp minced garlic
1 tsp salt
1⁄2 tsp ground pepper
Wooden skewers

If using wooden skewers, soak in cold water for at least 30 minutes before grilling.
In a large bowl, combine avocado oil, lime juice, garlic, salt and pepper. Add chicken and toss to coat, then marinate and chill for at least 30 minutes.

Heat grill to medium and cook skewered chicken for about 10-12 minutes total, allowing all four sides to get nice even grill marks.

Basil Vinaigrette
(from Creative in My Kitchen)

1 cup chopped basil
1⁄2 cup extra-virgin olive oil 1 tbsp red wine vinegar
1⁄2 tsp salt
1 small garlic clove
1 small shallot

Process all ingredients in a high-speed blender or food processor. Mix until well combined.
Perfect dressing for salad. Try it with mixed greens, shaved raw brussel sprouts, walnuts, and avocado. Use dressing liberally.

Roasted Mushrooms

2 cups shiitake mushrooms sliced
2 small shallots thinly sliced
4 garlic cloves thinly sliced
1⁄2-1 tbsp avocado oil

Preheat oven to 400 degrees. Add mushrooms, shallots and garlic to a 9×13 glass baking dish. Drizzle lightly with avocado oil. Bake for 10-15 minutes, flipping halfway.

Alfredo Sauce
(from Lectin-free Creations)

1⁄4 cup coconut oil
2 (13.5 oz) cans of coconut milk- full fat 2-3 tbsp.
Garlic minced
1 tsp ground pepper
2 tbsp arrowroot powder
3 tbsp lemon juice
2 tsp salt
2 tsp onion powder

Melt coconut oil, saute garlic until golden. Add ground pepper. In a separate bowl, mix coconut milk and arrowroot starch until well combined. Add mixture to garlic and coconut oil mix and whisk. When it starts to simmer add the lemon juice, salt and onion powder and whisk it all together and cook until it’s thick. Add to any of your favorite pasta and top with roasted mushrooms.

Ben & Jerry’s Ice Cream Sandwiches

Cookies (big ones, any kind you like)
A pint of your favorite Ben & Jerry’s flavor (we recommend Phish Food)

Place 2 cookies on the plate, bottom side facing up.

Pick up the knife. Please, for the love of dairy, grab it by the handle.

Turn pint on its side. Hold the pint firmly, and slice. You can make it as thin or as thick as you like. Put sandwich slice on cookie. Place the second cookie on top.