Back of House: Virtual Cooking Experiences

​OpenTable​ and ​Bacardi​, are teaming on “​Back of House​,” a series of virtual cooking and cocktail-making events led by a diverse group of chefs and mixologists who represent the best of the varied cuisines and talent across the country.

While restaurants and bars still face restrictions due to COVID-19, “Back of House” allows attendees to mix cocktails and recreate authentic meals that will showcase the diversity that makes this industry so great alongside all-star chefs in the comfort of their own home. OpenTable and Bacardi have also committed 25 percent of ticket sales to support the​ ​James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans​.

Inspired by the meals that happen among restaurant teams, Back of House is a unique backstage pass to life behind kitchen doors. The event series digs into the comforting, flavorful meals chefs cook for their dedicated staff. Ticket holders will start the event by learning how to create a craft cocktail with a master mixologist followed by a step-by-step cooking demo for dishes, such as chicken and seafood paella, chicken tikka masala and more, led by a celebrated chef.

The series kicks off on Thursday, October 22, with San Diego Chef Claudette Zepeda. Each week, another culinary all-star will teach attendees how to recreate a “family meal” inspired dish, including Douglass Williams of ​MIDA​, Boston; Maneet Chauhan of ​Chauhan Ale & Masala House​, Nashville; Gregory Gourdet of Kann, Portland and Tanya Holland of ​Brown Sugar Kitchen​, Oakland. Here’s more:

Thursday, October 22 at 3 p.m. PST/6 p.m. EST

San Diego’s​ ​Chef Claudette Zepeda​ will prepare her favorite family meal of pineapple tepache beef birria. A Toasted Citrus Highball will be created by mixologist​ ​Gabriel Cardarella​ and will feature DEWAR’S® Blended Scotch whisky.

Thursday, October 29 at 3 p.m. PST/6 p.m. EST

MIDA’s​ ​Chef Douglass Williams​ will prepare a vegetarian Sancocho, a flavorful stew made of potatoes, peeled yucca, green plantain, & carrots. A BOMBAY Spritz will be created by mixologist​ ​​Ryan Wainwright​ featuring BOMBAY SAPPHIRE® gin.

Thursday, November 5 at 3 p.m. PST/6 p.m. EST

Chauhan Ale & Masala House’s​ ​Chef Maneet Chauhan​ will prepare her famous Chicken Tikka Masala with Basmati Rice and Naan. A custom cocktail will be created by mixologist​ ​Selena Donovan​ featuring GREY GOOSE® vodka.

Thursday, November 12 at 3 p.m. PST/6 p.m. EST

Kann’s​ ​Chef Gregory Gourdet​ will prepare a chicken and seafood paella. A refreshing hibiscus and lime cocktail featuring PATRÓN® tequila will be mixed by PATRÓN ambassador ​Stephanie Teslar​.

Thursday, November 19 at 3 p.m. PST/6 p.m. EST

Brown Sugar Kitchen’s Chef ​Tanya Holland​’s menu will be revealed shortly. Master mixologist Colin Asare Appiah​ will create a custom BACARDÍ® rum cocktail.

“Back of House” tickets are available exclusively as one of OpenTable’s Experiences, which allows restaurants to highlight offerings beyond their typical menus, through the app or online ​here​. Tickets are $30 per person for each individual event. After purchase, attendees will receive an email that includes event details, an ingredients list and more.

For more information on Experiences by OpenTable and to learn more about the Back of House event series, go ​here​.