Test Episode 4
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Hell on heels
A concert’s vibe is amplified by the smoky atmosphere, matching the glam and spirit of attendees and performers alike; our surprise—tequila-soaked gummi dinosaurs—remixes the classic paloma with a smoky, punk twist, making it the perfect drink to complement any music genre and elevate tailgate cuisine.
- Cooking Time: 45min
- Servings: 4
We love runnin’ with other animals, in the kitchen or the jungle, and one of our favorite pack mates, the great Allison Walts, Executive Chef of the Rosamond Gifford Zoo in Syracuse, treats all critters just right. For the end of summer and beginning of fall, she loves to cook en papillote, a simple-yet-elegant cooking method, just like the beautiful flamingos this dish is inspired by. All you need is some parchment paper, shrimp or fish, some fresh veggies, a dash of wine, some butter and a dream. This old school French method of cooking is a great way to use any food you have laying around in your fridge, so get creative. We loved learning that flamingos’ colors are based on what they eat, and they love shrimp, and you will too after folding up some paper and setting up a nice, light and delicious dinner, perfect for this time of year. Butter, white wine, fresh shrimp and veggies? Whether you’re standing on one leg or not, you’re going to love this dish. We flocked to it.
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Ingredients (Per Serving)
• 9” x 10” square of parchment paper
• 6 cherry tomatoes
• ½ C chopped fennel
• ½ C yellow squash cut into discs
• ½ C zucchini cut into discs
• ½ C asparagus
• 1 lemon, cut into discs
• 1 Tbsp of a nice white wine, like a chardonnay
• 3 Tbsp of butter, cut into thin slices
• ½ lb of peeled, deveined raw shrimp
• Salt and pepper to taste
—
Directions
• Preheat your oven to 400 degrees
• In the center of the paper, line up all your veggies and shrimp
• Sprinkle with salt and pepper
• Layer the butter over the top of the veggies and shrimp
• Layer half of the lemon slices over the top of the butter
• Fold the paper in half, and roll up the edges like you’re rolling a sleeping bag, up until it’s an inch or two from the pile of all that great food, leaving a little opening at the end…
• Pour in the wine in that opening (and in your mouth too if you’d like)
• Fold it closed
• Place on a cookie sheet and place in the oven for 15-20 minutes
• Remove from the oven, let cool for a few minutes
• Cut a hole in the paper, remove and plate all that goodness
• Enjoy al fresca, with your favorite animals
*Bonus Tip – You can use a nice piece of fish, like salmon or haddock too, and make individual ones for your family so you have a wide range of flavor choices.
—
Bad Bunny Empanadas
- Cooking Time: 45min
- Servings: 4
Inspired by Bad Bunny’s genre-melding music, our empanada is a global flavor bomb—a crispy, fluffy treat packed with chorizo, veggies, manchego, and a kick of garlic chili paste, dipped in cherry lime sour cream, making it a versatile hit for any gathering.
We love runnin’ with other animals, in the kitchen or the jungle, and one of our favorite pack mates, the great Allison Walts, Executive Chef of the Rosamond Gifford Zoo in Syracuse, treats all critters just right. For the end of summer and beginning of fall, she loves to cook en papillote, a simple-yet-elegant cooking method, just like the beautiful flamingos this dish is inspired by. All you need is some parchment paper, shrimp or fish, some fresh veggies, a dash of wine, some butter and a dream. This old school French method of cooking is a great way to use any food you have laying around in your fridge, so get creative. We loved learning that flamingos’ colors are based on what they eat, and they love shrimp, and you will too after folding up some paper and setting up a nice, light and delicious dinner, perfect for this time of year. Butter, white wine, fresh shrimp and veggies? Whether you’re standing on one leg or not, you’re going to love this dish. We flocked to it.
—
Ingredients (Per Serving)
• 9” x 10” square of parchment paper
• 6 cherry tomatoes
• ½ C chopped fennel
• ½ C yellow squash cut into discs
• ½ C zucchini cut into discs
• ½ C asparagus
• 1 lemon, cut into discs
• 1 Tbsp of a nice white wine, like a chardonnay
• 3 Tbsp of butter, cut into thin slices
• ½ lb of peeled, deveined raw shrimp
• Salt and pepper to taste
—
Directions
• Preheat your oven to 400 degrees
• In the center of the paper, line up all your veggies and shrimp
• Sprinkle with salt and pepper
• Layer the butter over the top of the veggies and shrimp
• Layer half of the lemon slices over the top of the butter
• Fold the paper in half, and roll up the edges like you’re rolling a sleeping bag, up until it’s an inch or two from the pile of all that great food, leaving a little opening at the end…
• Pour in the wine in that opening (and in your mouth too if you’d like)
• Fold it closed
• Place on a cookie sheet and place in the oven for 15-20 minutes
• Remove from the oven, let cool for a few minutes
• Cut a hole in the paper, remove and plate all that goodness
• Enjoy al fresca, with your favorite animals
*Bonus Tip – You can use a nice piece of fish, like salmon or haddock too, and make individual ones for your family so you have a wide range of flavor choices.
—
Cupcakes by the ocean
- Cooking Time: 45min
- Servings: 4
Our savory corn muffin cupcakes, topped with a zesty cream cheese frosting, are the rockstar of snacks, packing a punch of flavors that transform any moment into an electrifying concert experience, complete with chives and frizzled onions for that encore-worthy finish.
We love runnin’ with other animals, in the kitchen or the jungle, and one of our favorite pack mates, the great Allison Walts, Executive Chef of the Rosamond Gifford Zoo in Syracuse, treats all critters just right. For the end of summer and beginning of fall, she loves to cook en papillote, a simple-yet-elegant cooking method, just like the beautiful flamingos this dish is inspired by. All you need is some parchment paper, shrimp or fish, some fresh veggies, a dash of wine, some butter and a dream. This old school French method of cooking is a great way to use any food you have laying around in your fridge, so get creative. We loved learning that flamingos’ colors are based on what they eat, and they love shrimp, and you will too after folding up some paper and setting up a nice, light and delicious dinner, perfect for this time of year. Butter, white wine, fresh shrimp and veggies? Whether you’re standing on one leg or not, you’re going to love this dish. We flocked to it.
—
Ingredients (Per Serving)
• 9” x 10” square of parchment paper
• 6 cherry tomatoes
• ½ C chopped fennel
• ½ C yellow squash cut into discs
• ½ C zucchini cut into discs
• ½ C asparagus
• 1 lemon, cut into discs
• 1 Tbsp of a nice white wine, like a chardonnay
• 3 Tbsp of butter, cut into thin slices
• ½ lb of peeled, deveined raw shrimp
• Salt and pepper to taste
—
Directions
• Preheat your oven to 400 degrees
• In the center of the paper, line up all your veggies and shrimp
• Sprinkle with salt and pepper
• Layer the butter over the top of the veggies and shrimp
• Layer half of the lemon slices over the top of the butter
• Fold the paper in half, and roll up the edges like you’re rolling a sleeping bag, up until it’s an inch or two from the pile of all that great food, leaving a little opening at the end…
• Pour in the wine in that opening (and in your mouth too if you’d like)
• Fold it closed
• Place on a cookie sheet and place in the oven for 15-20 minutes
• Remove from the oven, let cool for a few minutes
• Cut a hole in the paper, remove and plate all that goodness
• Enjoy al fresca, with your favorite animals
*Bonus Tip – You can use a nice piece of fish, like salmon or haddock too, and make individual ones for your family so you have a wide range of flavor choices.
—
monkey wrench cookies
- Cooking Time: 45min
- Servings: 4
We love runnin’ with other animals, in the kitchen or the jungle, and one of our favorite pack mates, the great Allison Walts, Executive Chef of the Rosamond Gifford Zoo in Syracuse, treats all critters just right. For the end of summer and beginning of fall, she loves to cook en papillote, a simple-yet-elegant cooking method, just like the beautiful flamingos this dish is inspired by. All you need is some parchment paper, shrimp or fish, some fresh veggies, a dash of wine, some butter and a dream. This old school French method of cooking is a great way to use any food you have laying around in your fridge, so get creative. We loved learning that flamingos’ colors are based on what they eat, and they love shrimp, and you will too after folding up some paper and setting up a nice, light and delicious dinner, perfect for this time of year. Butter, white wine, fresh shrimp and veggies? Whether you’re standing on one leg or not, you’re going to love this dish. We flocked to it.
—
Ingredients (Per Serving)
• 9” x 10” square of parchment paper
• 6 cherry tomatoes
• ½ C chopped fennel
• ½ C yellow squash cut into discs
• ½ C zucchini cut into discs
• ½ C asparagus
• 1 lemon, cut into discs
• 1 Tbsp of a nice white wine, like a chardonnay
• 3 Tbsp of butter, cut into thin slices
• ½ lb of peeled, deveined raw shrimp
• Salt and pepper to taste
—
Directions
• Preheat your oven to 400 degrees
• In the center of the paper, line up all your veggies and shrimp
• Sprinkle with salt and pepper
• Layer the butter over the top of the veggies and shrimp
• Layer half of the lemon slices over the top of the butter
• Fold the paper in half, and roll up the edges like you’re rolling a sleeping bag, up until it’s an inch or two from the pile of all that great food, leaving a little opening at the end…
• Pour in the wine in that opening (and in your mouth too if you’d like)
• Fold it closed
• Place on a cookie sheet and place in the oven for 15-20 minutes
• Remove from the oven, let cool for a few minutes
• Cut a hole in the paper, remove and plate all that goodness
• Enjoy al fresca, with your favorite animals
*Bonus Tip – You can use a nice piece of fish, like salmon or haddock too, and make individual ones for your family so you have a wide range of flavor choices.
—
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