Go behind the scenes with Back of House, OpenTable’s series of virtual cooking experiences, sponsored by Bacardi. Inspired by the idea of “family” meals in a restaurant, the series will dig into the comforting, flavorful meals chefs cook for one another when they break bread before their dinner shift. The dishes you’ll learn to cook reflect the different cultures and cuisines represented on restaurant teams, and give you an inside look at each chef’s unique restaurant culture—think of it as your backstage pass to life behind kitchen doors.
In each hour-long event, a different chef and mixologist from the impressive roster below will take you through how to make the meals with drink pairings. Once you’ve secured your spot, you’ll receive an easy shopping list and instructions on how to tune in live. Then, the night of, a master mixologist will guide you through mixing a craft cocktail to enjoy while you cook. Next, each chef will go step-by-step through cooking their featured foods, all while they dish on the culture of their restaurant kitchens and what makes this dish special to them. At the end, a handful of participants will be able to ask live questions to the chef.
Join chef Douglass Williams of MIDA in Boston for a true behind-the-scenes look into one of MIDA’s best loved family meals — a vegetarian Sancocho, a simple yet flavorful stew made of potatoes, peeled yucca, green plantain, and carrots, paired with a Bombay Spritz by Bombay Sapphire North American Ambassador Ryan Wainwright.
Thursday, October 29th, 3pm PST/6pm EST
$30 per person
25 percent of ticket proceeds will be donated to the James Beard Foundation’s Investment Fund for Black and Indigenous Americans.