Oaxacan Peanuts

Chef Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Pairs well with the Bonnie's Bee Cocktail listed on page 12

Ingredients

· Vegetable oil to coat · 5 Lbs raw Spanish peanuts with the skins on · 3 Heads garlic, broken into cloves, unpeeled · 4 Tbsp chile pequin or other tiny chilies · Kosher salt · Lime wedges

Pre-heat oven to 350 degrees. Heat the oil over medium high heat in a large sauté pan. Add the peanuts, garlic, and chiles. Cook, stirring constantly for about 10-12 minutes until the peanut skins have darkened. Place in a 350 degree oven, and roast the nuts until they are thoroughly roasted and crunchy. Add the salt and mix thoroughly. Garnish with a lime wedge and serve warm.

The Fox has never been about one person or one donor. It’s the result of hundreds of volunteers, thousands of hours of time, and a diverse group of people from ages 8 to 80.

Herb Stratford Head of the Fox Restoration Campaign & Former Fox Executive Director

The Fox is such a great neighbor, the building is magnificent, and I’ve seen some unforgettable shows there. I can’t imagine a better place to be than sitting in the Fox seeing a great show. I’ll be looking forward to it. Congratulations on 90 years!

Janos Wilder Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House