Humans,
It has been a real pleasure getting to see so many of you during our run of Bear's Night In meals. I know we needed it, and I hope the experience has helped bring a little extra joy into your world as well. This Friday's meal will be the last in the series, so please check out the new menu and place your order.
While one good thing comes to an end, another begins. It's with the friendliest of roars I announce Stay by Bear, a socially distanced overnight experience for two that includes a night at boutique San Diego hotel Abpopa Hillcrest, an intimate three-course dinner with fine wine pairing prepared and delivered to your room by me, a light breakfast from Lil' Osito Bear the next morning, and a pawful of thoughtful surprises along the way.
The first Stay by Bear will take place on Friday, June 12th (with an option for a second night). Only 16 rooms available. With all that is going on in the world, we are really excited about this offering; to be together but distanced, and to have loads of fun in the Cow by Bear spirit. We can't wait to spend an evening with you.
LIVIN’ ON A PEAR
serves 4
2 tbsp butter
2 shallots, diced
1 stick celery, finely chopped
2 Bosc pears, peeled, cored and chopped
1 cauliflower, broken into florets
5 cups vegetable stock
2 tbsp blue cheese, crumbled
to garnish:
2 tbsp créme fraîche
white balsamic vinegar
toasted pecans
petite bitter greens
1. Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften.
2. Stir in the pears and cauliflower, toss together and pour over the stock. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender. Remove from heat.
3. Blend the mixture with most of the blue cheese until smooth and pass through a strainer. Test for taste, add salt or more blue cheese if needed.
4. Ladle the soup into serving bowls and garnish with a dollop of créme fraîche, toasted pecans, petite bitter greens and white balsamic vinegar. Serve with a crusty bread to take it up a notch.
Bear's White Negroni
1.5 oz gin (plymouth)
1.5 oz lillet blanc
.5 oz suze
lemon twist
It's no secret I'm influenced by Europe's cultures and flavors. This drink is made with one my favorite ingredients: suze. Suze is a pleasantly bitter aperitif made from the gentian root, which grows in the mountains of Switzerland and France. I love sipping it straight with ice on a warm afternoon. It can be hard to track down, but worth the hunt.
1. Combine gin, lillet blanc and suze in a mixing glass filled with ice. Stir until chilled. Strain into a chilled cocktail glass. Add garnish and enjoy!