Dinner And A Movie Ep. 35: Arrowhead Ranch

With real live tour dates on the horizon, it’s time to put our Dinner And A Movie series in the freezer. Thanks to everyone who tuned in, donated and ate dinner with us! We’ve got one more for you — join us this Tuesday night at 8:30 ET featuring Phish’s concert with the Giant Country Horns from July 20, 1991 at New York’s Arrowhead Ranch.

Sue Zemanick is the owner and James Beard Award-winning chef at Zasu, located in New Orleans’ Mid-City neighborhood. The name Zasu is derived from Zasa, which means “once again” in Slovak, inspired by Sue’s Slovak heritage and childhood memories of family bonding in the kitchen. Sue brings us a three course dinner of Coconut Curry Corn Soup, Spicy Tofu Larb Lettuce Wraps, and a Blueberry Creme Fraiche Pound Cake. Recipes can be found below.

Our beneficiary for this episode is Phans for Racial Equity. You can donate anytime at PHRE promotes racial equity and respect for difference within the Phish and greater music community and beyond. Striving to make a more welcoming space for people of all races and ethnicities, bearing in mind the many ways in which race/ethnicity intersects with gender, gender identity/expression, sexual orientation, disability, and other identities. PHRE’s aim is to facilitate education and thoughtful engagement, first and foremost within the Phish community, about race and its intersection with other issues; give people tools to build a more welcoming environment; and activate our community to positively impact racial equity in the U.S. more broadly. For more info, please visit

Coconut Curry Corn Soup
Serves 4

5 ears fresh corn or 4 cups frozen
2 TB extra virgin olive oil
2 shallots, sliced
1 clove garlic, minced
1 inch knob ginger, chopped
1 jalapeno, chopped
3 cups vegetable stock
1 can coconut milk (15oz)
1 tsp. Thai red curry paste
1 TB fresh lime juice
1.5 tsp. Salt
Cilantro leaves for garnish

Shuck corn and slice kernels from cob. Sautee shallot, garlic, ginger, and jalapeno until soft. Add corn kernels and sautee until soft. Add curry paste, vegetable stock, and coconut milk, stir and simmer together for 12-15 minutes. Add soup and lime juice to blender and puree together. Garnish with cilantro leaves.

Spicy Tofu Larb Lettuce Wraps
with shaved radish, cucumber, grape tomatoes
Serves 4

1 lb. tofu, firm, crumbled
2 tsp. ginger, finely minced
2 cloves garlic, finely minced
2 shallots, finely minced
1 TB fish sauce
¼ cup cashews, crushed (you can use a mortar & pestle, or a baggie and rolling pin)
2 tsp. coconut sugar or brown sugar
2 TB tamari or soy sauce
3 TB avocado oil or grape seed oil
5-10 drops Green Tabasco
½ tsp. Sriracha
juice of ½ lime

For the Larb:

Heat up the oil in a sauté pan over medium heat. Sauté the tofu for 3-4 minutes
stirring to prevent the tofu from sticking. (You can add more oil if it sticks)
Add the ginger, garlic, shallots and cashews. Sauté 1-2 minutes. Add the remaining

For Assembly of Lettuce wraps:
1 head Romaine or Bibb lettuce, whole leaves
¼ cup radish, thinly sliced
½ cup grape tomatoes, halved
¼ cup cucumber, thinly sliced
½ bunch cilantro
¾ cup mint leaves
¼ cup red pepper, julienned
1 avocado, sliced or diced
1 lime, cut into wedges

To Assemble:
Spoon the larb mixture into each lettuce leaf. Top each lettuce wrap with a little bit
of all the veggies and herbs. Serve with a lime wedge and an extra squeeze of

Blueberry Créme Fraiche Pound Cake
with blueberry-maple compote & vanilla ice cream
Makes 1 9×5 loaf

½ lb All purpose flour
1.5 tsp kosher salt
6 oz. unsalted butter, softened
¼ cup crème fraiche
1 cup sugar
1.5 tsp vanilla extract
4 large eggs (lightly beaten)
1 cup blueberries, tossed in 1 TBL of flour

Cream butter and sugar in a mixer with the paddle attachment for 8 minutes (until
pale and fluffy)At a low speed add the vanilla and eggs

Slowly add the flour, don’t over mix

Fold in créme fraiche, then fold in blueberries

Pour the batter into a 9×5 loaf pan that has been greased and lined with parchment

Bake 350F for 40-50 minutes, until golden brown on top and a toothpick inserted in
the center comes out clean. Let cool for 10-15 minutes. Then remove to a cooling rack
until completely cool

Blueberry Compote

2 cups blueberries
½ vanilla bean, seeds scraped
1 cup maple syrup
juice of 1 lemon
4 Tbl. water
4 tsp cornstarch

Simmer the blueberries, maple syrup and vanilla bean for 1 minute

Mix together the water and cornstarch, then add to the blueberry mixture and cook on low heat for
1-2 minutes or until thick.

Remove from heat and add lemon juice

Top cake with blueberry compote and serve with vanilla ice cream!