Stay by Bear is a socially distanced overnight experience for two that includes a night at boutique San Diego hotel Abpopa Hillcrest, a private three course dinner with a fine wine pairing delivered to your room by Bear, a light breakfast, and other surprises along the way. (Ticket prices are "per person" with a two person minimum.)
4 oz. bratwurst per person
2 cans medium lager beer
1 tbsp heavy dijon mustard per person
micro greens (optional)
grainy mustard (optional)
*for the parsnip cakes (makes 12 cakes)
3 large parsnips, peeled & shredded
1 yellow onion, minced
1 tsp thyme
1 tsp celery seed
2 tbsp chives
1/2 tsp black pepper
2 tbsp salt
1 c heavy cream
2 eggs
1 tsp garlic powder
2 tsp nutritional yeast
1/4 tsp cayenne
1/2 c chickpea flour
peanut oil (or blended canola/olive oil)
*for the pickled apples (makes apx. 1 quart)
5 granny smith apples, peeled & diced
2 c champagne vinegar
1/2 c sugar
2 tsp citric acid
3 star anise
10 allspice berries
2 tsp thyme
1/4 tsp cardamom
2 tbsp kosher salt
For the Bratwurst:
In a medium pot, place brats and just enough beer to cover them and/or allow the brats to float just slightly. Simmer on a medium heat for 15-20 minutes. When the brats reach internal temperature of 165F they are done. Remove from heat and allow to rest.
For the Parsnip Cakes:
Mix all ingredients in a large bowl, cover and refrigerate for 1 hour.
Preheat oven to 350F.
Oil a large sauté pan with about 1/2 inch of oil. Heat on medium-high.
Once the oil is hot, turn the heat to medium. Divide the mix into twelve patties, and drop individually into hot oil.
Brown each cake on both sides. Push the cakes down with your spatula for a thinner, crispier end product.
Line a sheet pan and finish the cakes in the oven for about five minutes to make sure the parsnips and eggs are fully cooked.
For the Pickled Apples:
In a saucepan, bring all ingredients - minus the apples - to a boil. Turn heat down and simmer on low for 5 minutes.
Allow liquid to cool completely, then pour over diced apples.
Put a piece of plastic or parchment paper over the apples so that they are submerged in the liquid while stored. Store in the refrigerator. Serve cold.
To Plate:
Drop a dollop of heavy dijon mustard on a plate. Using the back of a spoon, twist your wrist in the same direction as how the plate curves for a swoosh effect.
Place a parsnip cake (or two) in the center.
Slice bratwurst on a bias (45 degree angle), and shingle its pieces around the cake.
Strain a spoonful of apples from the pickling liquid and sprinkle atop the cake and brat.
Optional: Finish with a grainy mustard, a pinch of chives and/or micro greens. Enjoy!
Humans,
I want to say thank you. This has been a challenging time for everyone, but for us it's been your love, support, and company that has kept us strong. You showed up for our virtual Wine by Bear event, the 9-week run of Bear's Night In, and our first Stay by Bear experiment. You picked us up during these strange times. I hope we've helped put a smile on your face as well.
Over the past few weeks, however, I've been in a bit of a fog. The state of the world caught up to me and it's been a struggle to get much done. I'm sure you can relate. While I'm now coming out of that figurative hibernation, I’ve decided to enter a literal one. Those who know me know I’m not typically one to hibernate, but these aren’t typical times. “Isn’t the summer a weird time to hibernate?” I can hear you ask. Yes, but I’m a bit of a weird bear, so that’s just what I’m preparing to do.
Right now I’m working on consuming my 50,000 daily calories (a side benefit to being a bear chef) to gain the “torpidity thirty” for a season of cave relaxation. I just wanted you to know all this, in case anyone checks on me in my hole during this time and notices my heart-rate is down to eight beats per minute. I’m very much still here, but in a quiet season of dreaming, planning for the future and finishing the Food by Bear cookbook.
Osa and Lil' Osito are carrying on, working on some exciting new experiences we hope to roll out in the next couple months. Watch this space for upcoming announcements. Before everything shut down we were working through the Food by Bear: Germany menu at our dinners. Below is a favorite dish from that menu, with what feels like an apt name in these days of ups and downs.
Stay safe, stay healthy, and have some fun with our bear friends back in Alaska.
With Love,
Chef Bear
When Bear and I first talked about doing a Germany-focused menu, I got so excited at the opportunity to evangelize about how remarkable and understated German wines are. Many people don’t know much about German wines and the great value that they offer. For example, Riesling is often misunderstood as a super sweet, poor quality white wine (I’m looking at you Blue Nun) when in actuality it is one of the most commonly sought-after wines by wine connoisseurs and collectors. It is a versatile, sophisticated, age-able, and straight up delicious wine that goes well with so many different food pairings (think spicy Asian food). The high acidity, or tartness, of the grape is such that some residual sugar can be necessary to offset the tart flavor. If you like a crisp white wine, or are just an adventurous drinker in general, you should be drinking Rieslings. I know that a good portion of my Thanksgiving wine lineup consisted of different Rieslings.
Even if you are obstinate in not drinking white wines, Germany still has plenty of delicious red wines. Many parts of Germany have similar microclimates to parts of Burgundy, France, where some of the most beautiful (read: pricey) Pinot Noirs come from. The German Pinot Noirs (known in Germany as Spätburgunder) can exhibit similar characteristics and come it at a much lower price point. Lately I can’t get enough of the light, chill-able red wines coming out of Germany.
Overall, I could go on and on about the beautiful vineyards sloping steeply up the river banks, the great price points and unknown varietals and the even greater unctuous dessert wines, but really you should come in for a dinner and experience it for yourself. Our staff is excited to be pouring these wines and they are loaded up with great info to bring the experience full circle for you. We also have a little side-by-side tasting surprise for you for one of our courses. You may even see a Dirndl or two. We can’t wait to see you.
Happy Drinking!
