Humans,
With Father’s Day around the corner I’ve been feeling a little warm-fuzzier than usual. I didn’t know my father that well, but even in our short time together he taught me a few great lessons I carry with me to this day; like how to filet a salmon in ten seconds flat, for example, and the qualities every bear should look for in a sow. In my papa bear's absence, I’ve had other “father figures” that have inspired me throughout my life:
Yogi Bear, who taught me how to pack the most delicious pic-a-nic basket and how to be an excellent friend, as I witnessed in his kinship with Boo-Boo.
Chef Patrick Clark, who demonstrated to me how to challenge dining conventions of the day and lead a kitchen with an unconventional, inclusive style.
Fozzie Bear, with his pork pie hat and polka dot scarf, taught me something very fundamental about what is possible within bear fashion. More importantly, his perennial big-heartedness encourages me to be the best bear I can be.
Tom Selleck, who besides being hairy as a bear himself, has modeled how to keep a wonderful partnership going while being in the public eye. Thirty-five years and counting with his wife Jillie, a true peach who makes a tasty mezcal iteration of my One For Smokey cocktail.
National Park Service Ranger Michael Liang, who helps inspire people to care about America’s national parks. I deeply admire how Michael has worked hard to make sure NPS media is inclusive of all types of humans and animal species alike, and I value our friendship.
These father figures have all influenced me as I try to be a rad dad to Osito, but it goes beyond even that. I want each human who comes to my table to experience this positive, inclusive, big-hearted energy – the lessons I’ve learned from these father types – in the form of the best damn dining experience they’ve ever had. Cue: Cow by Bear. July tickets are now available! Come spend an evening with us.
WAGYU & WHISKEY
While we're on the topic of Papa Bears, here's a bearbrained idea for everyone still looking for that perfect gift for that special father in their life: On Thursday, June 30at 7pm we're hosting a one-of-a-kind Wagyu & Whiskey dinner. This is an extremely special experience that I've been prepping for my whole life. This dinner is reserved for 20 guests and costs $200 per person. Check out the menu and purchase tickets below. I can't wait to see you there!
BEAR STROGANOFF
Love the menu you see above but can't join us on June 30th? Try this one yourself - you won't be disappointed!
serves 4-6
for the pasta dough
3 croissants diced & toasted (to be completely dried out)
4 cups 00 flour
6 eggs
1/4 cup evoo
2 tsp salt
for roasted mushrooms
1lb. mushrooms (mix of shitake, oyster, trumpet)
for stroganoff sauce
2 cups heavy cream
2 tbsp mustard
2 tbsp crème fraîche
1 cup thinly sliced yellow onion
2 cups roasted mushrooms
1 cup A5 ribeye medium dice cut
1/2 cup buttert tbsp chives
salt to taste
for the pasta dough
In a kitchen aid mixture, using the hook attachment, beat the eggs, oil and salt (this can be done by hand on a flat surface).
Once fully combined, add in half the flour, mix, then add in the rest until dough is fully formed.
Remove from the mixing bowl and transfer to a floured table surface.
Knead the dough into the flour to form into balls.
Wrap the ball in plastic and set in the refrigerator to rest for an hour.
Roll into thin sheets. Cut each pasta ribbon 1 inch thick to form pappardelle.
Portion Pappardelle to 4 ounce portions.
Toss Pappardelle in semolina flour to help dry out. Rest in freezer.
for roasted mushrooms
Preheat oven to 450F.
Cut the bottom stem off mushrooms and slice thick.
In a bowl, toss the mushrooms together with a little olive oil and salt.
Lay on a sheet tray and roast for 5-10 minutes, until tender and slight color.
for stroganoff sauce
In a sauté pan, put flame on high and add a little oil to the pan.
Add the onions into the pan and sear until slight color.
Toss in the ribeye cubes and season with salt. Sear each piece of meat on each side for 5 seconds for a quick sear.
Add in the roasted mushrooms.
Toss all together. Add in the butter and chives.
Once butter melts add in heavy cream, mustard and crème fraîche.
Stir all together until sauce thickens. Turn off the flame and salt to taste.
to finish
In a separate pot, bring water to a boil to cook the pasta.
Once the water is at a boil, add in the pasta from the freezer. Cook 3-5 minutes or until a little over al dente.
In the sauté pan, toss the pasta with the stroganoff sauce until the pasta is nicely coated.
Serve immediately and enjoy!