Phish has announced that the next episode of their Dinner And A Movie FREE livestreams every Tuesday night will be the August 22, 2015 show from the band’s Magnaball festival in Watkins Glen, NY. The broadcast will feature all three sets, so the stream will be kicking off around 7pm ET at the band’s normal webcast portal, their Facebook page, or via YouTube below.

Jon and Briar Fishman put together the special menu for the evening, including a white bean dip and meatballs with tomato sauce.

Check it out below.

Befitting a three-set show, our recipe this week is a three-course meal from Jon and Briar Fishman and their staff at the Lincolnville General Store in Maine. The recipe is below. As a reminder, please don’t feel the need to take a special trip to buy groceries and be smart regarding social distancing and staying at home. Post photos of your version of this dish, or share whatever you’re making. Tag us at #phishdinnerandamovie.

We have selected Hunger Free America as our beneficiary for this webcast. All donations made via The WaterWheel Foundation that day will be given to that organization. You can donate any time at

Hunger Free America is a nonpartisan, national nonprofit group working to enact the policies and programs needed to end domestic hunger and ensure that all Americans have sufficient access to nutritious food. They are both a direct service and advocacy organization. Currently, HFA is addressing the worsening hunger crisis by coordinating food responses with federal, state and local government agencies and nonprofit partners, as well as lobbying elected officials at all levels to provide the food and money resources needed.

For more information visit

Parmesan White Bean Dip
Serves 4

1 can cannellini beans (or other white bean)
2 teaspoons minced garlic
Zest and juice of 1 lemon
2 Tablespoons olive oil
1/4 cup Parmesan
1 Tablespoon chopped parsley

Place all ingredients in a food processor or blender. Blend until very smooth draping down the sides. Serve with crackers, chips and/or veggies. Makes about 1 1/2 cups.

(Magna) Meatballs And Tomato Sauce
Serves 4

We recommend adding a green salad of your own creation, pasta of your choice and a crusty bread to soak up the sauce. A nice Italian Chianti or Sangiovese would perfect the meal.

Makes 20-24 depending on size

2 lb ground beef
1/2 lb ground pork
1/2 cup minced onion
4 minced garlic cloves
1 cup grated Parmesan cheese
2 teaspoons dried oregano
1/2 cup chopped parsley
2 cup breadcrumbs
2 Tablespoons olive oil
4 eggs
1 cup whole milk

Thoroughly mix together the beef and pork then add the remaining ingredients and mix well. Cover with parchment then let stand in the fridge for 30 minutes. Use a scooper to divide into equal portions. Roll each portion in your hands to form a ball then place on a parchment lined sheet pan. Bake at 350 *F for 15-20 minutes.

Tomato Sauce
2 tablespoons olive oil
4 minced garlic cloves
2 (28-ounce) cans whole peeled tomatoes
1-2 teaspoons sea salt

Puree the tomatoes in a blender. Set aside. Heat an 8-cup sauce pan over medium-high heat. Add the olive oil and once shimmering, stir in the garlic. Cook until golden brown then add the blended tomatoes. Fill one of the empty cans with water and add to the pot. Bring to a boil then lower the heat and simmer for 1 1/2 hours or until reduced by half. Taste, season with sea salt.

Chocolate Mousse
Serves 4

1 + 1/2 cups cold heavy cream
1 cup chocolate chips

Warm up 1/2 cup of the cream in a bowl in the microwave for 1 minute. Add the chocolate chips and stir to melt the chocolate and whisk to combine into a smooth mixture. Add the remaining cup of cold cream to a bowl and whisk it with an electric mixer (or by hand) until soft peaks form. Reserve 1/2 of this whipped cream to top the mousse at the end. Take the rest of the soft whipped cream and continue whipping until it forms stiff peaks. Then add it to the cooled cream and chocolate mixture by gently folding it together. You want to keep it as light and fluffy as you can, so don’t worry if there are streaks of cream. Portion the mixture into 4 serving dishes. Refrigerate for 1 hour and up to 4. Garnish each serving with the reserved soft whipped cream and serve.