Phish Radio & SiriusXM present: Dinner And A Movie – Live from the Ninth Cube

Watch all three sets from ‘Phish: Live from the Ninth Cube,’ presented by SiriusXM and Phish Radio, on the SXM App now for a limited time.

Jackie Kolgraf
February 19, 2022

In the wake of the postponement of their traditional year-end run at Madison Square Garden, Phish celebrated New Year’s Eve this year with a concert livestream, Phish: Live from the Ninth Cube, presented by SiriusXM and Phish Radio. The band performed without an audience but with full arena production, and the three sets are available to stream on the SXM App now for a limited time.

The unprecedented viewing event marks the first time Phish has ever included a dialogue with their fans during a show via social media comments and requests, which were viewable by the band as they performed, and is the largest simulcast streaming event in the band’s history to date.

The three-set livestream was a part of the band’s Dinner and a Movie series, where the band provides a variety of recipes that fans make and then post photos of their results. This New Year’s Eve, recipes from the band (see below) included a whole roasted chicken with lemon, a lemon pasta vegetarian entrée, Trey’s very own recipe for lemonade, and lemon bars for dessert.

The Dinner and a Movie series has raised money via the band’s WaterWheel Foundation to help non-profits around the country and beyond. SiriusXM generously underwrote production costs to make this livestream free and to contribute to Phish’s mission of bringing their community together to support those in need. The foundation raised over $300,000 from fan donations for six non-profits close to the Phish community on New Year’s Eve, bringing the total monies raised during the pandemic to over $1.2 million. Additional donations can be made any time at


Giant Bowl of Lemonade

1. Get handed lemons

2. Make lemonade

2b. For “electric lemonade”, add desired ingredients

3. Enjoy!

Whole Roasted Lemon and Herb Chicken

Serves 4


2 lemons

1 bulb of garlic

2 yellow onions

¼ cup extra-virgin olive oil

1 whole chicken (3.5-4 lbs)

½ tsp minced fresh rosemary (plus an extra sprig or


½ tsp minced fresh thyme (plus an extra sprig or two)*

⅓ cup chicken stock

2-3 whole carrots

2-3 potatoes (preferably Yukon Gold)

Kosher salt

Fresh ground black pepper

*You can use dry herbs in replace of fresh, or omit

if you prefer things simple.


Take chicken out of the refrigerator. Remove giblets if there are any in the cavity (we won’t be using them, but you can cook for your dog!). Rinse the chicken in water, and pat thoroughly dry. Leave out while you prepare the lemon-herby goodness to bring the chicken close to room temperature.

Preheat the oven to 425 degrees with the rack in the lower third of the oven. Set out a roasting pan or large cast iron skillet that can hold your whole chicken.

Mince 3 garlic cloves, and mix with the herbs and 3 TBSP of olive oil and 2 hearty pinches of salt. Make sure the chicken skin is well dried. Push one finger under the skin on the breast of the chicken to separate, and spoon half of the herb mixture in between the meat and the skin. Rub the remainder on the outside of the chicken. Season the outside generously with additional salt and pepper. (Using chicken breasts instead of a whole chicken? Do the same thing, but they will take less time to cook.)

Cut the rest of the bulb of garlic in half horizontally (so each clove is cut in half), and rub with olive oil. Slice the whole lemons in half. Peel the onions and cut into quarters. Put half a lemon inside the chicken, then put the other lemon halves, onion, garlic and remaining herb sprigs in the bottom of the roasting pan, and put the whole chicken on top (either on a rack, or sitting on top of the lemon, onion and garlic). Cut carrots and potatoes into large bite-sized chunks. Toss with a little olive oil and scatter around the chicken. Pour chicken stock into the bottom of the pan.

Roast for approximately 45 minutes. The skin should be golden brown and the juices should run clear when you poke a knife into the leg joint. If the juices are rosy pink, roast for another 5-10 minutes and check again. Or, if you have a meat thermometer, when the inner thigh registered 175 degrees.

Remove from the oven and let rest for 10-15 minutes. Tip the chicken to drain any juices from the cavity into the pan. Carve chicken on a cutting board and transfer to a platter. Then pour all the juices, roasted vegetables and tasty bits over the chicken or serve the jus alongside for those who want it. Squeeze the roasted garlic from the bulbs over the vegetables, or just serve the halved bulbs on the side of the platter.

Want to carve a chicken like a pro? Here’s a three-minute tutorial:

Lemon Pasta

Serves 6

Time: 30 minutes


12 ounces wide egg noodles

Juice and zest of 2 small/medium lemons; wash lemons thoroughly before squeezing.

1 cup heavy cream

Kosher salt, to taste

Lots of freshly ground black pepper.


1. Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook according to package or until tender. Drain, then return to the cooking pot.

2. Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

3. Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Note: the pasta is delicious on its own, but feel free to add green vegetables to the pasta at the end if you like: a handful of baby arugula, broccoli or broccolini – chopped and doused with olive oil and roasted at 400 degrees for 15 minutes, steamed or sauteed asparagus, chopped parsley, chives, etc.

Optional variation: if you’d like, add freshly grated parmesan…

Lemon Bars

Makes 16-20 squares in an 8×8 or 9×13 baking dish for squares, rectangles or triangles (or 9” pie pan or tart pan for wedges).



1 cup cold unsalted butter

2 cups all purpose flour

¼ cup powdered sugar (plus more for sprinkling on top at the end)

½ cup sweetened, shredded coconut (or unsweetened coconut, plus add ¼ cup more sugar)

1 tsp vanilla

Pinch of salt


5 eggs

1 tablespoon finely grated lemon zest (from 2-3 washed lemons)

½ cup freshly squeezed lemon juice (hint: zest lemons first, then squeeze them)

1 ½ cups granulated sugar

⅓ cup all-purpose flour

1 teaspoon baking powder

Pinch of salt


Preheat oven to 350 degrees. Butter an 8×8 (for thicker squares) or 9×13 (for thinner squares) baking pan. To make them easier to remove, lay a piece of parchment paper inside the pan, and then butter the parchment paper too.

In a food processor (or stand mixer) combine all of the crust ingredients. Pulse and mix until well combined and the mixture begins to clump together. Put the dough into the buttered pan and gently press it to cover the bottom. (If using a tart or pie pan, push dough to cover the sides too.)

Bake the crust until just golden brown, about 20 minutes. Remove from the oven but leave it on.

While the crust is baking, prepare the lemon filling. Add all ingredients to a mixing bowl and beat on low or whisk until smooth. Pour the filling into the hot crust and bake again until the filling is just set, about 20-35 minutes. Check them at 15 minutes.

When you shake the pan slightly, the filling should be mostly set, but still quiver in the center a bit. If not set, bake a few minutes more. (If using a 8×8 pan with a thicker layer of filling it may take longer). Do not overbake.

Let cool completely in the pan. You may refrigerate to help them set and cook quicker. Sprinkle the top with powdered sugar, then cut into squares or triangles. Keep refrigerated until ready to serve. If powdered sugar has been absorbed into the lemon filling, dust again with more powdered sugar just before serving.