OpenTable’s Interactive Virtual Cooking Series Celebrated 5 Chefs and Restaurants

This fall we went 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 dug into the comforting, flavorful meals chefs cook for one another when they break bread before their dinner shift. The dishes we learned 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 — it was our backstage pass to life behind kitchen doors.

In each hour-long event, a different chef and mixologist from the impressive roster below took us through how to make the meals with drink pairings. Those who attended received an easy shopping list ahead of time, and then, the night of, a master mixologist guided us through mixing a craft cocktail to enjoy while we cooked. Next, each chef went step-by-step through cooking their featured foods, all while they dished on the culture of their restaurant kitchens and what makes this dish special to them. At the end, a handful of participants were able to ask live questions to the chef.

Plus, 25 percent of ticket proceeds were donated to the James Beard Foundation’s Investment Fund for Black and Indigenous Americans.

Back of House with Claudette Zepeda of San Diego

Thursday, October 22nd

Claudette’s family meal-inspired experience brought to life her pineapple tepache birria-glazed beef trimmings with poblano rice and tortillas, paired with a Dewar’s Ilegal Smooth toasted citrus highball with Dewar’s North American brand ambassador Gabriel Cardarella. 

Get the recipes.

Back of House with Douglass Williams of MIDA, Boston 

Thursday, October 29th

Douglass took us on 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

Get the recipes.

Back of House with Maneet Chauhan of Chauhan Ale & Masala House, Nashville

Thursday, November 5th

We stepped into Maneet’s kitchen where we recreated her famous chicken tikka masala with basmati rice and naan, paired with a custom Grey Goose cocktail mixed by Grey Goose ambassador Selena Donovan.  

Get the recipes.

Back of House with Gregory Gourdet of Kann, Portland

Thursday, November 12th

Gregory taught us how to create a chicken and seafood paella with a citrus and garlic aioli, paired with a refreshing hibiscus and lime Patron Reposado cocktail mixed by Patron ambassador Stephanie Teslar. 

Get the recipes.

Back of House with Tanya Holland of Brown Sugar Kitchen, Oakland

Thursday, November 19th

Tanya demonstrated the process of making oven-cooked jerk baby back ribs with smoked mashed sweet potatoes, all paired with a custom BACARDÍ Añejo Cuatro Dark Rum Cocktail mixed by Bacardi ambassador Colin Asare-Appiah.

Get the recipes.

Still thirsty? Get your Bacardi product on Drizly with promo code* BACKOFHOUSE to continue to craft cocktails at home. *Promo code valid for $5 off order for first time Drizly users 

Related