Humans,
Spring means something to us bears that cannot be understood unless you put yourselves in our claws.
Imagine: warm weather has arrived, the sun is high in the sky and the snow begins to melt. Inside your home, sleeping beneath layers of quilts and blankets, you are awoken by a growl so strong it matches your raging headache. You look around to realize the offender was simply your stomach, gurgling and rumbling with a pang of hunger as you’ve never felt. Except you have felt it before… last year at this time.
Yes, the yearly sleep called hibernation has ended and we bears wake up absolutely famished and ready to turn the den upside-down looking for something delicious and nourishing to eat.
Osito usually wants to crack open a tin of salmon from the cupboard at first wake, but I always encourage him to wait because every year when we arise, I make the most lovely and hearty spring feast from the freshest ingredients that have just sprouted and grown.
This feast is a precursor for our Cow by Bear spring menu, which I thoughtfully curate based on the raging cravings of a just-post-hibernation bruin.
I’m especially proud of my opening course this year, which is a lucious fresh watermelon salad made with petit basil we found from a seedling in our garden, local honeysuckle, and bee pollen sourced from our neighborhood hive (a special shoutout to Lady Buzz and her hardworking crew).
For those who seek satiety, never fear. We have, of course, our carnivorous dishes such as a chicken roulade with bacon and garden pesto and my classic ribeye with potato pave, horseradish creme, and beurre rouge. You will not return home hungry, my friends.
Join us this coming month for what is likely to be the best spring feast you have ever had. And, please, make sure to prepare your hunger in accordance with an overslept grizzly.
Yours,
Bear