Introducing Tuesday Wine Nights + More!

Hello humans, Bear here. It's been quite the February with some of our most entertaining and raucous dinners to date. We'll be rolling out a Mardi Gras menu next week to close out the month and I'm really looking forward to serving up a NOLA-inspired menu.

Speaking of next week, I'm happy to announce our first Wine by Bear night, hosted by Sommelier Kaitlin Brooks. We're planning on holding these 'wine tasting experience experiments' every Tuesday evening at 6:30pm. This experience will be similar to our dinner and brunch services with 14 guests coming together at one table. Tickets are $50/person and includes 6 great wines (all of which I've curated from my travels around the world) paired with fine cheeses and other goodies. Kaitlin is the smartest wino I know. We met years ago while touring the Mendoza, Argentina wine country by horseback and she has been my go-to wine person ever since. She's put together a one-of-a-kind wine experience that will be as educational as it is fun. You can purchase tickets by clicking here. I wish I could be there to taste the wines alongside of you but I'll be hard at work prepping for the weekend dinners. I'll be there in spirit, of course, and sometimes that's all the bear you really need.

We just opened up seats for Memorial Day weekend. These dates were previously blocked off for a larger event, but we're now back to hosting our regular dinners on Thursday-Saturday (May 25-27) that week. Get your tickets now before they're gone!

JON BEAR JOVI (SHOT THROUGH THE HEART)

This cocktail made it's debut at our Valentine's Day dinner last week and is quite tasty. Try it this weekend and let me know what you think!

Jon Bear Jovi (Shot Through the Heart)

1 1/2 oz. Gin
1 1/2 tsp. Creme De Casis
2 1/2 oz. Moscato
lemon juice (1 lemon wedge)

Combine the ingredients and stir. Add ice, a lemon twist and enjoy!

This chilly weather calls for a big soup to warm you up and this is one of my favorites. It was first introduced to me by a street performer in Palermo, way back when I still walked on four legs. Enjoy it with a gooey grilled cheese sandwich if you really want to do it right.

Tomato & Fennel Drunken Soup

4 tbsp. unsalted butter
2 medium fennel bulbs (cleaned, thinly sliced, fronds reserved)
1 large onion, thinly sliced
2 tsp. coarse kosher salt
4 garlic cloves
1/2 tsp. chile powder
1/2 tsp. smoked paprika
3 tbsp. Pernod (Anise-flavored liquor)
5 lbs. fresh vine tomatoes (peeled)
1 cup chicken stock
1 tsp. black pepper
crumbled ricotta salata
lemon-infused olive oil (optional)

Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute.

Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer.

Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!

I'd love to see how you use these newsletter recipes. Please make sure to tag me at @cowbybear on Instagram with a picture and you'll be entered in to win some fun prizes!

Kicking Off 2017

Humans,

I hope you all enjoyed a great holiday season and your 2017 is starting off with a bang! When I reflect on 2016, I'm truly amazed by how far Cow by Bear has come. This time last year, we had just rolled out Friday dinners in addition to Saturday and had a staff of just three. We now host dinners Thursday, Friday and Saturday along with a Sunday brunch and have a staff of fifteen. I owe it all to you guys for being along for this ride and supporting Cow by Bear. Huge plans are in store for 2017 and I can't wait to share what's up my fur.

These are a few of my favorite things. Find these items and more in the  shop .

When I was a young cub just getting my footing as a chef, cooking a complex soup intimidated the living daylights out of me. Bear's don't grow up eating a lot of soup. It's not something that gets left behind by many families enjoying a picnic in the woods, so it was just an unfamiliar food to me for a long time. It wasn't until my travels took me to South Africa, where I spent time with a great man named Chief Wolraad Madikizela, for me to really appreciate and respect a great soup. I owe this recipe (and my life, but that is a story for another day) to the chief.

Cauliflower, Pear & Blue Cheese Soup (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

Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften. 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. 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.

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.

THE BEE HIVE

THE BEE HIVE

2 oz aged   rum 
2 tsp.   honey   syrup
2 tsp. sweet   vermouth 
2 dashes   bitters 

For honey syrup, put equal parts honey and water in a small saucepan. Boil, turn down to a simmer and stir until honey is completely dissolved.
Mix all ingredients, stir 10 times, add ice and serve.

We have a few special dinners coming up, starting with a sold out Valentine's Day dinner on February 14. Two weeks later we'll be hosting a Fat Tuesday dinner on February 28 and there are still a few seats left. Be on the lookout for a Memorial Day weekend bash that we're currently developing. I hope to see you at a future dinner or brunch!

Private Dinner Series + Halloween Recap

Humans,
 
I know many of you are probably looking to your favorite bear for insights on the Presidential election. From the beginning, Cow by Bear has always been about inclusion and bringing people together over food and drink to create new friendships. Whether your candidate won or lost, my door will always be open for you to come spend an evening with us. As my dear friend Barack Obama said, “We’re all on the same team.”

While some of my most memorable dinners have been when five couples enter as strangers and leave as new friends, it's always a raucous time when we host a group of friends that has reserved the entire table. We've had many inquiries lately about how to arrange your own private Cow by Bear dinner. In the past, in order to do this you would have to choose an available Thursday-Saturday that didn't already have seats booked by any other guests, which often times results in a six month wait or longer. I'm happy to announce our new Private Events Series, where you can book up to 14 seats on any Sunday through Wednesday evening. You'll enjoy our 5-course meal paired with great wines, and have the ability to customize the evening to your liking. It's a beautiful way to celebrate life's moments or gather with loved ones. Price is a flat fee of $2,500. December dates are filling up fast for the holidays, but there are a handful of dates that remain open. Please note, we do require at least a 7 day advance notice for private dinners. Just email me direct at bear@cowbybear.com with any questions or to check availability for the date of your choice.

We had an amazing time at our 1st Annual Halloween Dinner Party last month. Fifty guests came out to experience our '7 Deadly Sins' dinner. I had a blast coming up with and cooking this menu, and even more fun getting to spend it with an awesome group of new and old friends. Be on the lookout for more special event announcements upcoming, and take a look at some pictures from the evening here. 

Now onto a couple recipes. I must admit, this first one is a repeat of a recipe I sent out around this time last year. A few days ago, I was craving this cocktail and couldn't remember how to make it. I pillaged through the archives of this newsletter to pull out the recipe and am so glad I did. I've had a few too many over the last couple days, but it's that time of the year I like start getting loose. So here it is again, a reminder to all of you that have been here for a while, and something original for all the new faces around here.

FIONA’S APPLE CIDER

2 ounces hard cider (I love using   Julian Apple Pie )
1 tsp. brown sugar
A couple drops of angostura bitters
2 ounces bourbon whiskey (my favorite is   Woodinville Whiskey   but any nice bottle will do you just fine).
Apple slice, for garnish
Cinnamon (dash or stick)
Ice, to serve

In a lowball glass, combine the hard cider, bitters and brown sugar. Stir until the sugar is dissolved. Add the whiskey and stir again. Drop in the ice and garnish with the apple slice and cinnamon.

As the days get shorter and the weather (hopefully) turns, I love to hunker down and treat myself to a big, hearty cheese dip. This is one of my favorites and a take on a recipe handed down from my Uncle Knock Knock. If election season has you down, this will cheer you right up.

Hot & Creamy Collard Dip (makes 3.5 cups)

2 slices bacon (I love the bacon from Da Le Ranch I get at the Little Italy Farmer's Market)
1 small sweet onion, diced
1 medium red bell pepper, diced
1lb. fresh collard greens, trimmed & coarsely chopped
3 garlic cloves, minced
1 eight-ounce package cream cheese, cubed & softened
2 ounces Monterey Jack cheese, shredded
1/2 cup sour cream
1/2 tsp. Cajun seasoning

Preheat oven to 350. In a large skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but about 2 teaspoons of bacon drippings from skillet. Add onion and bell pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Crumble the bacon and add to mixture. Spread into a 1-1/2-quart casserole dish and bake, uncovered, 10 minutes or until warmed through. Serve with your favorite vegetables, chips or just slathered on everything. Once winter hits, I actually bathe in this stuff.

Just a few housekeeping notes to wrap up this post. Beginning in December, we'll be taking our Thursday-Saturday dinners and Sunday brunch from 10 guests up to 14. Fourteen has always been the magic number in my mind, even back at the beginning when I was serving 6 guests inside my apartment. It enables us to bring more people together while still remaining intimate, and will allow us to operate much more effectively, providing a better all around experience for our guests. If you already have a reservation for all 10 seats, you will have the opportunity to remain as a party of 10 or increase your party size up to 14.

Additionally, reservations made after January 1 will see a price increase, from $150 per person to $175 per person (this does not impact any reservations already made). This is the first price increase since 2014, and necessary to not only continue providing the type of experience our guests expect but to also make enhancements that will keep what we do fresh and unique. I’m very sensitive to price, as I know we’re already on the high end in San Diego, and appreciate your understanding on this matter.

To read more about these upcoming changes, please click here. Feel free to reach out to me directly at bear@cowbybear.com if you have any questions at all. I love hearing from you all and can't wait to see you. Thanks!

Bear.

Recipes + Recaps

Hi Humans,

Fall is finally here, and while the weather here in San Diego is late to the party, I’ve started to shift focus to my favorite autumn dishes. Fall is my favorite season and produces some of the tastiest produce of the year. I’ll not only be incorporating them into our traditional Cow by Bear brunch and dinners, but also the special 7-course, 50-person dinner/costume contest on Saturday, October 29 to celebrate Halloween. There are still a handful of tickets available here. 
 
I had such a blast two weeks ago at our anniversary dinner at the Broadway Pier. It was the largest dinner Cow by Bear has put on (100 people) and we learned a ton about how to make these special events true one-of-a-kind experiences. I can’t wait to share some of the upcoming ideas! You can check out pictures from the Broadway Pier event here. 
 
Now onto a few recipes. We partnered up with Barcón Cocktail Co. for the anniversary dinner and they provided two awesome custom cocktails for the event. I wanted one to have our house spirit, of course, Rhum Barbancourt from Haiti - so they incorporated that with the Imperial Buck.

Imperial Buck w/ Haitian Rhum Barbancourt

1.5 oz. Haitian Rhum Barbancourt
1/4 oz. fresh lime juice
3/4 oz. pineapple juice
2 dashes of bitters
Shake and strain over ice
Top with   ginger beer 

We were also lucky to have a guest dish prepared by our friend, Chef Marguerite Grifka, formerly of Starlite and now at her own California's Table. She prepped for us a 'Super Simple Melon Kanten' and it's really great.

Super Simple Melon Kanten

2 heaping cups watermelon chunks (or honeydew or cantaloupe)
water
2 tbsp. granulated sugar
2 tsp. Kanten powder (or agar-agar powder)*

Cut melon in half. Remove seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. Add water to the juice, up to 500ml. Add granulated sugar and Kanten powder, then mix well. Put in a pot, bring to a boil, and boil for 2 minutes, stirring constantly. Put in the fridge until chilled (at least two hours) and serve.

I also wanted provide a recipe for our Coffee Mustard Steak Sauce because I'm constantly getting asked for the recipe and I'm not very good at keeping secrets. It's always a hit when on the menu at Cow by Bear. We serve it with ribeye, of course, but it can go on pretty much any meat.

Coffee Mustard Steak Sauce (makes about 2 cups) 

2 tbsp. honey
1/2 c dijon mustard
1/4 c white vinegar
1/4 c cold-brew coffee 
1 1/2 tbsp. ground coffee
1 tsp. salt
pinch of black pepper
1 tsp. sugar
3/4 c vegetable oil

Add all the ingredients save for the oil into a food processor and blend for 15 seconds. While still running, slowly add the vegetable oil in a thin stream until all the oil is incorporated and the mustard starts making a loud noise inside the bowl. The mustard should be fairly loose, but be able to thoroughly coat the back of a spoon (or finger). Adjust seasonings to taste, but I like mine to have bold coffee notes, a slight kick from the mustard, and a smooth honey-sweet finish.

Halloween Dinner Announcement!

Hey Friends,

We're one day away from our big Anniversary dinner and I couldn’t be more excited. This whole ride has been really amazing, and I feel like we’re just scratching the surface of how great and special it can be. I want to thank you all for following along and being part of this experience. Putting on these dinners and special events (and soon Brunch!) has been so rewarding for me, and it’s because I’ve had the chance to meet and spend an evening with so many of you wonderful humans. So, this is a giant Bear hug from me to you. Thank you! 

While the staff and I are hard at work getting all the details just right for our dinners this weekend, I also wanted to take the opportunity to announce our next big event! On Saturday, October 29, we’ll be hosting a special Halloween dinner! This is sure to be as delicious as it is spooky, featuring 7 deadly courses paired with 7 deadly wines. We’ll be having a costume contest, with the winners taking away some great prizes…but you’re going to have to beat me out and I have some pretty epic ideas circulating my big bear brain, if I may say so myself.

We have the perfect location lined up, but I can’t guarantee that it’s not haunted. You may experience some experiences, but that’s all part of the experience. Dinner is $200 per person and reserved to 50 guests. As a member of our newsletter, you’re getting priority access to this announcement - but we’ll be making a larger announcement on Monday so if you’re interested in coming make sure to get your tickets now before they’re gone.

Tickets are on sale now and available here.

Feel free to reach out to me directly at bear@cowbybear.com if you have any questions at all. 
Thanks and we hope to spend a spooky evening with you! 

Bear.

Summertime Announcements + Recipes

Hey Y’all! How’s everyone’s summer going? Hopefully you’re making some time to do what you love – traveling, spending time with family, getting outdoors…whatever it is that makes you happy. That’s really been the thrill for me of running Cow by Bear, getting to do what I love – cooking and bringing people together.

I’ve had the opportunity to host some amazing folks already this summer and appreciate everyone that has come in for a dinner. I’m always looking for ways to keep our experience fresh and unique and opportunities to bring more people together. It’s in this spirit that I’m happy to announce we are starting a Sunday brunch experience - Brunch by Bear - beginning Sunday, October 2. As a subscriber to our newsletter you have priority access for tickets, which are available now at cowbybear.com/brunch .

Tickets are $100 per person and the experience will be unlike any brunch you’ve ever been a part of. The brunch will include 5 courses and feature signature drinks. You’ll leave fat and happy. Brunch starts at 10:30am and, like our dinners, reserved to just 10 seats.

SPECIAL EVENT DINNERS

A huge THANK YOU to all of you that purchased tickets for our Anniversary dinner in September. It sold out even quicker than I anticipated, and I can’t wait to spend an amazing evening together. We’re planning an even bigger New Years Eve celebration, which I’ll be announcing here on this newsletter in the coming weeks!

BOOK YOUR PRIVATE HOLIDAY DINNER NOW

Now is also the time to book your company’s holiday event with Cow by Bear. In addition to our regularly scheduled Thurday-Saturday dinners, we’ll be available to put on dinners for parties between 10-14 on every other day in the month of December. Email me at bear@cowbybear.com to inquire about availability!

RECIPES

Now that that’s all out of the way, on to a couple recipes!

Curried Squash Blossom Risotto

1 large shallot, minced
2 Tbsp. garlic, minced
1 bay leaf
2 Tbsp. butter
1 ½ cup Arborio or short-grained rice
½ cup dry white wine
5 cups chicken broth
½ cup curried zucchini puree (recipe below)
½ cup freshly grated Parmesan cheese
Butter (to taste)
Salt & Pepper (to taste)

For the Curried Zucchini Puree:

1 cup zucchini, chopped
¾ cup heavy whipping cream
Curry Blend seasoning (to taste)
¼ cup white onion, minced
1 Tbsp. garlic, minced

Take the white onion and minced garlic and sweat over medium heat with a dab of butter. When onion is translucent, add the chopped zucchini and stir to combine. When zucchini is warmed through, add the heavy cream and a dash of salt, lower heat to low and cover with a lid. Cook, stirring once, until zucchini is tender and cooked all the way, about 10 minutes. Remove from heat and add to a blender. CAUTION : Hot food in a blender creates a steaming vacuum, so hold a towel over the opening in the lid to protect from burning. Add 1 tsp. at a time of any curry blend you like, another dash of salt, and blend on high until a smooth puree is formed. Taste and season until it’s to your flavor. Strain through a fine mesh strainer and reserve for later use. You will have more than what is needed for the risotto.

For the Risotto:

First, pull out the oldest wooden spoon you have, and remember: the secret ingredient in all risottos is patience. Clear your schedule for at least 30 minutes and put on some comfy slippers.

Add the 5 cups of chicken broth to a saucepan and heat to a faint simmer. Keep warm. Add the shallot, garlic, bay leaf and butter to a wide, heavy-bottomed pan with a dash of salt and heat over medium. Once the smell of buttery shallots and garlic fills your kitchen, add the rice. Toast the rice for about 3 minutes, careful not to burn, then add the wine. Cook, stirring often, until the rice has absorbed all the liquid. Then grab your ladle and start adding 1 cup of broth at a time, each time stirring often and watching and waiting until all of the liquid is absorbed before adding any more. When you are left with about 1 cup of stock in the saucepan, taste the risotto. If the risotto is still a little crunchy, add the rest of the liquid to the risotto and cook until the rice is al dente. Remove from heat and add the zucchini puree, parmesan cheese, butter, and season with salt and pepper. Stir to combine all the flavors, and taste. You will know it’s perfect when you can’t get the smile off of your face. I like to serve this at the restaurant with whipped coconut cream, mint, and roasted veggies.

Kodiak Kooler Sangria

1 bottle dry white wine
¾ cup gin
½ honeydew melon, cubed
1 pear, cubed
½ cup green grapes
½ seedless cucumber, sliced
½ cup packed fresh mint leaves
1 cup ginger beer

Combine all the ingredients except ginger beer in a large pitcher and stir. Refrigerate overnight. Just before serving, pour in the ginger beer and stir to combine. Serve over ice and top with additional ginger beer if necessary for your taste.

Announcing 5-Year Anniversary Dinner!

Hey, what’s up humans? It’s me, Bear.

It’s been so nice seeing many of you at Cow by Bear, some for the first time and others as repeat offenders coming in for a new menu or location. If you haven’t had the chance to come in for a dinner yet, I can’t wait to see your face in person!

It’s hard to believe it’s been nearly five years since the first Cow by Bear iteration began, with me cooking for some friends and testing the concept in my apartment. Since then, the community has grown larger than I ever would have imagined. This is worth celebrating, me thinks, so I’m putting on a special 5-year Anniversary Dinner on September 17 for 100 guests. I just locked in the secret waterfront location, and couldn’t be more excited. The dinner will begin at 7pm and be a 10-course menu, paired with cocktails and amazing wine. Tickets are on sale here.  

As a subscriber to our newsletter you have priority access for tickets, but we’ll be announcing to the public on Monday morning. We expect the tickets to sell out quickly, so if you’re interested in celebrating with us you’ll want to swoop up your tickets quickly!

Ok, on to the fun stuff…One of the many great things about San Diego and it’s climate is the fact that certain produce stays in season all year round, or a crop will pop up when least expected. It’s no secret I’m a huge fan of root vegetables, and they often appear on our menus right next to the 50-day dry aged ribeye. I started noticing one of my favorite root vegetables, the rutabaga, at my Farmer’s Market the last couple weeks so I was sure to pick up a few. I’ll have them on the Cow by Bear menu while they last, and have provided a simple but tasty recipe below if you want to give it a whirl yourself. They may be gone at any moment (not returning until late Fall), so grab a couple now from your local market or Jimbo’s, where they are also currently available. Below that, a delicious cocktail I just concocted in the lab.

Roasted Rutabaga in Brown Butter (Serves 4 as a side)

1 large rutabaga
4 Tbsp. unsalted butter
Flaky salt & freshly ground black pepper
Juice of 1/2 lemon
2 Tbsp. finely chopped parsley

Heat the oven to 450°F. Peel the rutabaga with a peeler and cut into 1/2-inch cubes.

Melt the butter in a saucepan over medium heat and cook for 5 minutes, until the butter foams then browns into a nutty liquid.

Toss the rutabaga with the browned butter and season with salt & pepper. Move the rutabaga to a large baking sheet and spread into a single layer. Roast for 30 to 40 minutes, until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley. Enjoy!

The Hibernator

The Hibernator

1 1/2oz Whiskey
Juice from half lemon
1/2 Tbsp. raw honey
1/2 tsp grade B maple syrup
3 sprigs fresh thyme, plus 1 sprig to decorate
Soda water, taste

Muddle together the lemon, honey, syrup and thyme in a shaker. Pour in whiskey and muddle again. Pour through a fine mesh strainer, over ice and top with soda to taste. Decorate with a sprig of thyme and, if you want, sprinkle on a little smoked sea salt.

Bracket Challenge Results + New Shop!

We have a winner of the 2016 Cow by Bear NCAA Tournament Bracket Challenge, and she did it in impressive fashion! Anna Kimber (sports11133) takes home the top prize of 2 tickets to an upcoming Cow by Bear dinner with her 99.8%(!) percentile performance. Congrats Anna!

Two other participants picked the correct champion in Villanova and were SO close to finishing on top. I’m in the giving mood, so will be sending out a little Cow by Bear swag to the second and third place finishers. ‘Radbrad1982’ (2ndplace at 99.5%) will take home two “I Love You” plates we use at our Cow by Bear dinners, and ‘espn81962936’ (3rd place at 98.2%) will get a Cow by Bear t-shirt . (please message me at bear@cowbybear.com with your shipping details).

Are you interested in purchasing some of the Cow by Bear goods for your own lair? I’ve put together a selection of items that are part of our dinners over at our new shop, bearelanddown.com . Check it out and use code BEARDOWN for 10% off your first purchase. If you’ve been to one of our dinners, you know what kind of goods I’m talking about. And if not, well, what are you waiting for?!

Thanks to everybody that participated in the bracket challenge. Even though my bracket was busted in the first weekend I had a lot of fun. And thanks to you all for your continued support of San Diego’s best dinner party experience experiment!

Sincerely,

Bear.