Howdy Humans!
Here in San Diego it’s back-to-school time for the local cubs. The beaches have cleared out a bit now that out-of-town vacationers have returned home, school buses are back on the roads, and – in true Southern California fashion – the weather hasn’t cooled down at all!
For us the Bear family, September brings a bit of relief from the busy summer in that Lil’ Osito is also back in school. This year he’s balancing middle school (and all that comes with it) alongside our weekend brunch service! What an overachiever. Osa and I are two extremely proud bear parents.
These brunches are inspired by a very close family friend of ours (and Osito’s godfather) Chef Po’ Bear, who for a stint created delicious five course dining experiences out in Savannah, Georgia. Osito spent a lot of time as a small cub in the kitchen with Po’ and I, tasting and observing our food while playing with his legos, so this style of menu comes very naturally to him.
In fact, just last week we had Osito’s school skateboarding team in for a trial run of his delectable southern brunch – think course after course of delights like brown butter biscuits with maple butter and pork gravy, Osa’s famous cheesy grits smothered with white cheddar and fine herbs (secret family recipe there), and, of course, wagyu ribeye with farm fresh eggs and a housemade “bear”naise sauce to name a few. These cubs were just falling all over themselves for each course and even ate all the vegetables served! That, I believe, is a sign of some mature cheffing skills.
We have a few seats left for brunch this Sunday and – big news – have just opened up seats for our October dinners! We cannot wait to share my new fall flavors menu with you all. This one is going to be good!
See you at the table.
Bear
