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.
Oakland chef Tanya Holland of Brown Sugar Kitchen will take you step-by step through the process of making oven-cooked jerk baby back ribs with smoked mashed sweet potatoes, all paired with a Bacardi Dark Rum Cocktail mixed by Bacardi ambassador Colin Asare-Appiah.
Thursday, November 19th, 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.