Humans,
Something happened recently in the Bear household that changed everything. Over the Fourth of July weekend, I was jonesing for a nostalgic treat. I ordered a fresh salmon filet from a local high-end market with big plans to grill it and serve with a crispy potato pave. As I was donning my apron, I noticed a stink not worthy of the animal kingdom filling up the entire kitchen, and -- lo and behold -- discovered it was indeed the pricey pesca I purchased the previous day.
Now, I’m not generally very emotional but this triggered quite an upset in me. Evolution has made it so that when a bear wants his fresh fish there’s nothing in the world that can stop him. Ready to march right over to the store and speak to the fishmonger face-to-face, I pulled on my joggers and was almost out the door when I heard Osa say matter-of-factly from where she sat on the couch sipping a Suze Spritz:“Honey, do you think that will really solve the problem? Maybe there’s a better way."
This stopped me in my tracks. I knew she was right, but I didn’t expect the next words out of her mouth: “You should call your Uncle Wilbur.”
I was shocked. During the great "Salmon Stall of '94" when the rivers ran dry, Uncle Wilbur had tragically eaten my favorite cousin, Rico. It was a sad time that haunts me to this day. “No way on my parents’ graves am I calling him,” I protested. But as the words came out of my muzzled mouth, I knew Osa’s idea was worth a ponder.
Uncle Wilbur has long been an accomplished fisherbear off the Oregon coast. It turns out that the night of the Cousin Rico incident, Wilbur's blood sugar had been unusually low. After getting some fresh King Chinook in his system, Wilbur created a unique and environmentally sustainable one-bear fishing business that focuses on the ethical catching of fresh, wild seafood of all sorts. His product is the absolute best and freshest possible, and his fish are sent to the highest-end seafood restaurants around the world. All of this flashed through my mind as I stood poised in the doorway of my den, ready to rail on the confused fishmonger at the overpriced market. Then, suddenly, the path forward became overwhelmingly clear…
I’m excited to announce our Sustainable Seas by Bear dinner experience: an exclusive partnership with my Uncle Wilbur, in which we'll serve five delectable sea-inspired courses paired neatly with incredible Mezcal cocktails. This pescatarian's dream is allowing me to hone my skills with the freshest flavors of the sea, as well as give ol' Uncle Wilbur a much-deserved second chance. Space is limited, and this experience is scheduled only for August 25 and August 26 while Uncle Wilbur is in the area for his annual Baja fishing expedition. Grab your tickets now before this exclusive dining experience sells out!
Uncle Wilbur: The best damn fisherbear around.
On Wagyu
While I’m excited to highlight Wilbur’s catch for a limited time, cow – of course – remains the staple of our dining experiences. Wagyu is my current obsession. Right now we are serving Japanese A5 Wagyu beef, which is an absolute delicacy.
Wagyu literally means “Japanese cow” and is the name given to cattle breeds developed over many centuries in Japan. Prized for its rich marbling and melt-in-your mouth texture, there’s no question this highly sought-after product is the most premium beef on the market. Add to that the fact that “A5” is the highest possible quality rating awarded by the Japanese government and you’ve got smooth velvety texture, juicy flavor, and a delicate but rich taste that will linger on the palate.
When cooking for each of you, I sear the A5 with a hot cast iron on high heat for just a few minutes in order to create a nice crust on each steak. The fat in the A5 slightly melts once I sear, and the meat cooks in it. (The marbling in each cut is the evidence that cattle have been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air.) I season the steak only with salt to bring out the natural flavors. That’s all I need to make you a lovely medium rare dish that will most literally melt in your mouth. I'm drooling just thinking about it.
We'll be serving wagyu at our (un)traditional dinners through August. Check out the menu below, and come spend an evening with us!
August seats are now available!