One Night Only.
Saturday, April 3rd.
One Zoom Room.
LIVE!

This year we’re going virtual again. Yes, there will be awards. Yes, there will be conversation. Yes, you can get dressed up in your Easter finest. We encourage it.

We’re planning a 2-hour digital experience hosted by the one and only Don of Dons Mr. Jeremy Fish. It’ll be a live show coming at you from San Francisco and chapters across the United States.

RSVP below to ensure that you’re on the list to get the Zoom Access Code the day of the show.

RSVP’S ARE NOW CLOSED.
MAX CAPACITY REACHED.

Lifetime Achievement Award
2010 - Don Denver | Denver Chapter

Repper of the Century
21st Century - Donimal | NYC Chapter

Repper of the Quarter Century
1991-2016 - Bryan Coons | SF Chapter

Don of the Decade
2000-2010 - Matt D | SF Chapter

The SPB Movie Club is a new way for gang members to showcase movies that they created or had a hand in the production.

The Movie Club is a place where we can share any form of a finished movie, rough cut, old footage off a hard drive, or even a simple video shot on your phone.

The Movie Club is a great opportunity to get feedback, and find resources that other Club members might be able to offer after getting psyched on your movie.

Click here to send your movies to SPB MOVIE CLUB to have them uploaded to the Official YouTube channel.

Cocktail Menu

PRICKLY HARE OF THE DON
Submitted by Roy | Seattle Chapter

Ingredients
2 oz. of a clear spirit - gin, vodka or tequila (we prefer gin)
1 oz. prickly pear syrup (Available on Amazon if you need it)
Ginger beer
Lime
Ice

Directions
1. Combine ice, spirit and prickly pear syrup in a cocktail shaker
2. Pour over fresh ice in a chalice of your choice.
3. Top with Ginger Beer.
4. Squeeze a hint of fresh lime juice on top.
5. Service with decorative lime wedge on glass rim, if desired.

Main Course

THE EASTER HAM
Ripped from the pages of Martha Stewart. She fucks with Snoop Dog, and we love her for this. Have you seen her CBD line for pets and people?

DOWNLOAD PDF RECIPE HERE

Ingredients
1 (12 to 14 pound) uncooked smoked ham, bone-in
1 cup dark brown sugar
1/4 cup Cognac
Watercress, for garnish Parsley, for garnish

Directions
1. Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.

2. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

3.Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Notes
When Martha made this ham on a Cooking School episode, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.

Dessert Ideas

COCONUT CHOCOLATE CHIP CUSTARD BUNNY PIE
Download the recipe PDF here.

PEEP SHOW DESSERT COCKTAIL
Ingredients
1 oz vodka
1 oz Kahlua
1 oz Baileys Strawberries and Cream
1 oz heavy cream
Pink bunny Peeps
Simple syrup
Fine pink sugar

Directions
1. Rim a cocktail glass with pink sugar by first dipping the rim into simple syrup then into pink sugar.
2. In an ice filled shaker combine vodka, Kahlua, Baileys and heavy cream.
3. Shake vigorously then strain into the cocktail glass.
4. Cut a slit into the bottom of a Peep and add to the rim of the glass.