The Final Dinners

Humans,

I hope your 2019 is off to a fantastic start! There's nothing to complain about here at Bear HQ. We're enjoying the slower pace created by the scaled back dinner schedule, and are filling the time with fun activities we've been putting off for years. Osa Bear has been perfecting her curling technique in anticipation of the 2022 winter games, while Osito and I have been working through some film classics.

A few nights ago we landed on 'Waterboy,' and laughed and laughed when Bobby Boucher incorrectly asserts that alligators are ornery because, "Mama says they got all them teeth but no toothbrush." Of course the real answer is because of their overgrown medulla oblongata. That got me thinking of my Bobby Boucher-type moment in grade school. When posed, "Why do bears have an enhanced sense of smell," I bravely stood up in front of the class to declare, "Mama Bear says my sense of smell is strong because all the fresh flowers we smell together on our morning walks." I can still hear the roar of laughter from my classmates.

Turns out, us bears have a supercharged olfactory bulb, the area of our brain that manages the sense of smell. Ours are at least five times larger than the same area in human brains. It can be both a blessing and a curse, but you have to score one in the "blessing" column for where it led us last week on our family walk; an orchard as far as the eye could see, gorgeous like a beehive at magic hour. The proprietor was kind enough to share whatever we could take with us (being a bear in a human world: also a blessing and a curse). You're seeing the fruits of that labor on our current menus and the recipes provided below. We hope you enjoy!

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The Final Dinners

There are hardly words to describe our feelings as the Cow by Bear dinners come to a close. It has been an honor to spend so many evenings with you fine human folk. Thank you from the deepest part of our bear bellies.

Dinners are scheduled through the end of March in both San Diego and Seattle, and there are a smattering of seats available in both locations. These dinners will officially put a stamp on the Cow by Bear dinner party experience as we all know it. We're still kicking around ideas for "what's next" and exploring options but nothing is set in stone yet. In the meantime, if you're interested in a private party with us, please do reach out to us at info@cowbybear.com to discuss your event. We've gotta keep our skills sharp somehow and would love to put on a dinner here and there.

For now I have turned to writing - my story and recipes from my journey - and a cookbook may be on the horizon. We hope you'll continue to follow along here on this newsletter as we promise there are exciting things in store. 

See you later alligator!

Book Now

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Mango Unchained

This is one complex dessert, but well worth it! As with all of the recipes here if you give it a go and have any questions, please don't hesitate to reach out for help. 

serves approx. 6 with leftover components

for the poached mango jello:
2 mangos peeled & sliced
1/4 bottle riesling
1/2 vanilla bean
1/4 c agave
salt
2-3 packets knox gelatin

for the lattice tuille:
1 oz sugar
1oz butter
1 oz corn syrup
1 oz flour

for the foie gras torchon:
hudson valley duck foie gras torchon
1 liter seltzer water
pear each 250 g of cleaned foie gras:
1 t kosher salt
1/16 tsp curing salt (pink salt)
1/8 tsp sugar
1 tbsp bourbon
1 tbsp sweet dessert wine
1/8 tsp finely ground pepper mix (2 part white/1 part black)
kosher salt to cover
 

for the poached mango jello:
1. Simmer all ingredients together for about 35 minutes. Blend until smooth and return to a clean pot. Allow to cool.
2. Sprinkle one packet of knox gelatin per cup of mango purée. Allow gelatin to bloom for five minutes, then turn purée on to medium/low heat until simmer. Whisk until gelatin dissolves completely.
3. Strain mixture through a fine sieve/chinois into a container. Refrigerate for 12 hours before serving.

for the lattice tuille:
1. Preheat oven to 350F.
2. Melt sugar, butter and corn syrup together, then whisk in flour.
3. Pour onto a sheet tray-lined with a silpat and bake, turning pan after 5 minutes.
4. Bake 3-5 more minutes, or until golden brown.

for the foie gras torchon:
1. Soak the liver in seltzer at room temperature for one hour.
2. Pull from seltzer and allow to drip dry on a towel for about 10 minutes.
3. Clean foie of veins and any discoloration (discard). Pinch into fingertip sized pieces and transfer cleaned foie to a large bowl. Weigh the foie and adjust ingredients using the recipe ratios to each 250g of foie.
4. Prepare marinade by dissolving salts and sugar in the bourbon and wine, add pepper. 
5. Pour marinade over the foie and toss to ensure even distribution. Cover with plastic wrap and put in the fridge to marinate for 4 to 24 hours.
6. On a large piece of parchment paper, mound marinated foie gras chunks together into a neat, even log. Roll in parchment to make a solid tube, then transfer to cheesecloth.
7. Wrap foie gras well, twisting the ends tightly. Tie ends and place in a shallow pan and cover completely with kosher salt.
8. Cure in the refrigerator for 18 hours.
9. Remove from salt, brushing off any excess, and hang in the fridge allowing air to circulate completely around it for 24 hours.
10. Unwrap completely, then wrap and store in plastic wrap in the freezer.

to assemble: 
Shave frozen foie over jello with a microplane. Garnish with lattice tuille.

*You'll have leftover foie that can be wrapped in plastic and stored in the freezer for future fun dishes. Shave it over fruit, cheese, honey or spread on bread. 

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Bearllini

This is a favorite around the Bear household that Osa and I like to drink on Sunday mornings while Osito sleeps in.

1 c mango chunks 
3 tbsp fresh squeezed grapefruit juice
1 inch fresh ginger
prosecco

Blend the mango chunks, grapefruit juice* and ginger to make a purée. Pour 2 tbsp or purée into glass and top with Prosecco.

*If you choose to use store bought grapefruit juice, keep in mind it will produce a sweeter drink. The recipe above makes a drier version of this tasty beverage which is my preference.

Enjoy!

Merry Christmas, Ya Filthy Animals

Humans,

On behalf of the entire Cow by Bear family, I'd like to wish you all the happiest of holidays. We're getting ready for a stacked lineup of dinners and so very excited to see many of you before the new year. These are joyous times for me, but that wasn't always the case.

As a young cub in Alaska, I enjoyed many of the holiday traditions commonly celebrated in forests all over the world. We'd sing and dance and play Caribou Eyesuntil the sun went down. That idyllic world came crashing down when the poachers took my parents, and for decades the holidays proved a particularly painful time for me. I fell into some pretty unhealthy habits, eating hundreds of pounds of junk food per sitting and drinking myself into months-long hibernations.

It was a long, dark period but now the lights shine bright. The love and care of just a few helped me claw out of that depression. It might sound cheesy (I do love cheese) but it does get better. It might sound corny (I do love corn), but go on and tell someone how much they mean to you. It might be just the thing they need to hear today. I know it sure helped me.

The friendships we've formed over the years at Cow by Bear have been a true blessing and mean the world to me. The outpouring of encouragement when we announced our upcoming plans was so overwhelming that we added a handful of dates into the new year.

You're all very hard to say "No" to, so as the requests have continued to come in we decided to add a few more dates to the calendar running through March.  However, as my dear friends Kenny Loggins and Michael McDonald would say, "This is it." These will be the absolute last (un)traditional Cow by Bear dinners offered (we're currently planning a Cub Club exclusive dinner for the end of March and a "new phase" experience in April, so keep your eyes peeled for those announcements). Take a look at cowbybear.com and hopefully there is a date that works for you to come spend an evening with us!

Thank you and we love you!

FOUR PAWS

This is the cocktail I'll be drinking tonight. If you'd like to join me, mix one up yourself and we'll give each other a virtual clink of the glass. Cheers!

2 oz. rye whiskey
1 to 2 tsp rosemary simple syrup*
3 dashes black walnut bitters
orange twist for garnish

*rosemary simple syrup
1 c water
1 c sugar
1/4 c rosemary leaves

for the rosemary simple syrup:
1. Combine water, sugar and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
2. Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves. Let cool.

for the cocktail:
1. Add the simple syrup, bitters and whiskey to an Old Fashioned glass and stir well.
2. Add a large ice cube or two and stir again to chill. Garnish with an orange twist.

It's Feast Week!

Humans,

Bear here with a quick hello wishing you all a wonderful Thanksgiving. It’s one of my favorite holidays of the year, and I think what resonates with me so much is the spirit behind the big day. The meal is the centerpiece yes, but it’s not the celebration. Whether the feast is sublime or just so-so, whether you’re fond of your dinner companion or can’t stand them, this day and this meal is really all about coming together. It’s about putting our differences aside to find some common ground and enjoy each other’s company, and to be gracious of the fortune of being with one another at all. So here’s to you all enjoying your Thanksgiving, wherever you are and whoever you’re spending it with.

Although we're changing things up in 2019 and beyond, we do have a handful of our (un)traditional dinners currently available in January and February. We wanted to be sure to accommodate gift certificate holders that had yet to redeem and a handful of other Cub Club inquiries, so make sure to check the calendar.

QUAIL FORCE WINDS

I love a perfectly cooked turkey as the centerpiece of the Thanksgiving meal, but if the turkey recall has you concerned or you're simply looking to switch it up this year, I've got you covered. Below is a delicious stuffed quail recipe currently on the menu in Seattle that will have your guests raving. Just make sure to give yourself enough time, as you'll want to brine the birds for a good 16 hours before cooking!

serves 8

for the quail brine:
8 semi-boneless quail
1 habanero, cut in half
1 inch ginger, sliced
4 cloves garlic, crushed
1/2 c salt
1/4 c sugar
2 qt water

for the quail stuffing:
1 qt sliced oyster mushrooms
1 recipe cornbread*
1 c diced onion
1 c diced celery
4 tbsp chopped tarragon
1 c chicken stock
2 large eggs
salt to taste

*for the cornbread:
1 lb bacon (reserve fat)
4 c fine cornmeal
2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 c buttermilk
2 large eggs, lightly beaten
8 tbsp bacon fat reserved

to cook the stuffed quail:
6 sprigs thyme
1 head garlic, sliced in half
1/2 c butter
4 tbsp canola oil

for the soubise:
6 walla walla onions, julienned 
1/2 c white rice
1/4 lb butter
sherry vinegar to taste
salt to taste taste
heavy cream if needed to pull together puree

for padron peppers:
4 tbsp canola oil
1 lb padron peppers
salt to taste
white wine or sherry vinegar to taste

for the quail brine:
1. Combine all brine ingredients and whisk until salt and sugar are dissolved.
2. Fully submerge quail and brine overnight, but no longer than 16 hours. Remove from brine and pat dry.

for the cornbread:
1. Preheat oven to 450F.
2. Cut the bacon into small pieces and cook slowly in a large cast iron skillet until crispy.
3. Combine all dry ingredients (including the cooked bacon bits) and wet ingredients (including 8 tbps. bacon fat from the bacon you just cooked) in separate bowls. 
4. Heat the large cast iron pan in the oven for at least 8 minutes. Combine dry and wet ingredients and pour into hot pan. Spread evenly and bake for 15 minutes.
5. Remove and let cool on a drying rack.

for the stuffing:
1. After the cornbread has cooled, thoroughly combine all the ingredients.

for the soubise:
1. Combine onions, rice, butter in a large pan and cook over very low heat.  Add a liberal amount of salt. The goal is to sweat the onions and cook them for a very long time but have absolutely no color on it so the puree remains white. (note: the onions will release their water and thats how the rice will cook. It gives the sauce some body and nuttiness. You'll work this until the rice is fully cooked and the onions are almost falling apart, but again no color.
2. Puree the mixture while still hot (splash a small bit of cream if having a hard time in the blender) and pass through chinois.
3. Salt to taste and vinegar to taste for acidity (optional).

for the padron peppers:
1. Get oil ripping hot in a big pan. Throw all the peppers in and sauce until blistered, about 5 minutes.
2. Right before finishing, hit them with a splash of wine or vinegar for acidity.
3. Salt to taste.

to cook and assemble the dish:
1. Stuff each brined bird with about 1/2 cup of the stuffing and let sit out at room temperature for one hour.
2. Preheat oven to 400F.
3. Heat oil up in 2 large oven safe skillets at medium-high heat. Sear each quail, 4 per pan with breast side down for a couple minutes without moving them. 
4. Transfer to the oven and bake for 6 minutes.
5. Remove from oven and return to heat. Flip birds over and add the butter, thyme and garlic evenly amongst pans. Baste the birds with the hot butter and transfer to a cutting board to rest.
5. While the birds are resting, plate a spoonful of the soubise and a handful of peppers on each plate. Top with the bird and enjoy!

Fat Bear Fever

Humans,

Was it just us, or was Fat Bear Week one for the ages this year? A huge congratulations goes out to our dear friend, Beadnose, for her hard fought victory over the formidable Bear 747 (John). We spent most of our summer with these bears at Katmai National Park, and it's beautiful to see how fat they got after we left. Next year we'll be sure to set up a contest where we can all participate in the festivities.

Osa, Osito and I would like to thank you all from the bottom of our bear hearts for the outpouring of support after our announcement last month.  We agonized over the decision to conclude our dinners at the end of the year, but it fills us up with joy to know we'll be seeing many of you one more time.  It's been a bittersweet last couple weeks, but your kind words mean the world to us and have kept us going. Thank you!

Dinner seats are filling up fast, but there is still some availability before we move on to our next adventure. We also have a handful of dates open for private holiday parties in San Diego and Seattle. Additionally, we've had a couple inquiries about private parties in January of next year and we'd love to accommodate these if possible. If you're interested in a January dinner, please reach out directly atbear@cowbybear.com and we'll do our best to make it work!

BEER BY BEAR

We're just 9 days away from the release of our limited edition beer with Ballast Point, Beer by Bear! The beer will debut at our collabearation dinner at Ballast Point Miramar on October 20. There are two tickets still available for this dinner, so if you act fast you can still get in. Just email miramarevents@ballastpoint.com to inquire. We hope to see you there!

Beer by Bear will be on tap for a limited time at all Ballast Point breweries beginning October 21!

SMOKEY THE FISH

This is a dish we cooked for our bear friends in Alaska as an alternative for their beloved salmon. They went wild for it and we think you will too. Currently on the menu in Seattle!

for the rockfish:
8 oz. rockfish filet or similar white fleshed fish
2 tbsp sugar
4 tbsp salt
2 c high quality extra virgin olive oil 

for the tomato water:
3 large heirloom tomatoes, cored
simply syrup to taste
mezcal to taste
salt to taste

for the habanero aioli:
1 habanero, stem and seeds removed
6 cloves garlic, peeled
2 large egg yolks
1/2 lemon, juiced
1 tbsp dijon mustard
2 c olive oil
salt to taste

for garnish:
1/2 lemon, juiced
2 oranges, supremed and cut into pieces
1 grapefruit, supremed and cut into pieces
3 tbsp crispy fried shallots (fry your own or store bought)
1/4 bunch cilantro
salt to taste

You'll want to give yourself two days for this recipe, as the fish should be cured and tomato water should drip overnight. Special equipment needed: vacuum seal bags and sealer (or ziplock bags), fine mesh strainer and cheese cloth.

for the rockfish:
1. Make sure the filet is dry and deboned fully. Season all sides very liberally with salt and sugar, then set on a cooling rack on a sheet tray and refrigerate, uncovered, for at least two hours.

2. Pat dry and place in either a vacuum bag or ziplock bag with enough olive oil to fully submerge the fish. If you have a vacuum sealer, just seal it up and let it cure overnight. If you're using a ziplock bag, try to force as much air out of the bag using the water displacement method by slowly submerging the bag in water, then close it, wrap it in cling film and let cure overnight. 

for the tomato water:
1. Line a fine mesh strainer with cheese cloth and place the strainer in a container to collect the tomato water.
2. Pulse your heirloom tomatoes a couple times in a food processor until slightly watery, but not pureed. Pour into the strainer very gently. Don't push the tomato pulp through or go too fast, or it will make the water cloudy. Let drip overnight.
3. The next day you will have a couple cups of very clear and very delicious tomato water!
4. Season with the mezcal first, just enough to get a hint of smoke. A little goes a long way. Then season with salt to taste, and if you want a hint of sweet sugar or simple syrup.

for the habanero aioli:
1. Put all ingredients except the olive oil into the bowl of a food processor and turn on the processor. 
2. Very slowly drizzle in the olive oil to make an emulsion. Season with salt to taste. 

To assemble:
1. Remove the fish from oil and wipe off as much as possible. Dice the fish into medium sized shingles, about 1 inch by 1 inch. Combine in a mixing bowl with the supremes, lemon juice and some salt. Mix well.
2. Divide the mix evenly in four bowls, keeping the mix in a tight nest or a straight line. Spoon the tomato water into the bowl, just enough to come a quarter of the way to the fish.
3. Garnish the fish with little dabs of the aioli, whole cilantro leaves, and crispy shallots. 

YOU CAN CALL ME BIG AL

This one's a take on my late Papa Bear's favorite cocktail, the Gibson. I recently procured somecelery bitters and knew exactly what I'd do. Our favorite gin these days is the Sunday Gin from the team over at You & Yours in East Village. They're the first woman owned distiller in San Diego and highly recommended!

1 oz. Sunday Gin
6 dashes celery bitters
splash, dry vermouth
cocktail onions
ice

1. Combine one ounce of gin, six celery bitters and a splash of dry vermouth into a high-ball glass.
2. Give it a good stir.
3. Add one large ice cube and as many cocktail onions you'd like (I suggest 20 but most people are happy with 2 or 3).
4. Drink up!

Bye by Bear

Humans,

This summer was a transformative one for your favorite bear family in so many ways. We recently capped a lengthy road trip to Katmai National Park in Alaska to visit some old friends and family. These bears are starting to achieve a little fame of their own with the success of the hit reality show 'Bear Cam.' If you happened to be tuned in at the right time, you may have even seen a cameo by Osa, Osito and me! Alaska was stunning as always, and the days provided a peace and quiet lacking from our typical fast-paced world in the kitchen and feeding humans. At night, we'd all gather around the campfire for s'mores and storytime - just a big bear family in the woods.

The stories shared by our native bear brethren hit us like a ton of bricks. They spoke of the battle for mere survival, of the intense struggle for food and safety in an ever changing environment. We were soon joined by other species and they told of similar conflict in the new harsher world. It was heartbreaking, and we couldn't help but think of our place in all of this. As bears with the special gift of being able to cook and bring humans together around a dinner table, are we making enough of an impact in the world?

Since 2011, Cow by Bear has been bringing humans of all types together with our unique dining experiments. That's been our thing, and it's been an absolute honor to share it with you. The friends we've made along the way and the relationships forged at our table make our bear hearts sing. But all good things must either come to an end or change. After our trip to Alaska it became clear to us that we have an opportunity to do more; for bears, for humans, for all living things, for nature, for the world. That's why, after very careful consideration and even a mini-hibernation to clear our minds, we have decided to conclude the Cow by Bear dinner party experience in both San Diego and Seattle at the end of the year. 

As we move forward in 2019 our focus will shift to larger, yet more intimate and less frequent, one-of-a-kind experiences. These events will of course continue to bring people together around the table, but also incorporate nature, play, philanthropy and service. We feel this next chapter will take our experiences to another level while creating opportunities to make this larger impact that really matters more than anything else. How can we dance when our world is burning?

While still in early planning stages, discussions with the National Park Service and the Five Kingdom Alliance about a series of special events has us feeling inspired about the possibilities for this next phase. Please stay tuned and watch this space for further announcements!

As for the rest of 2018 and the final days of this current incarnation of Cow by Bear, we hope so much to have the good fortune of spending an evening with you all. If you're a long-time friend or Cub Club member, please come see us one more time before the end of the year. If you've always wanted to attend a Cow by Bear dinner, now is the time! Planning a holiday party or special event? It would be our privilege to host you. These final dinners are going to be special and we fancy to see as many of you as possible!

Thank you all so much for the unbelievable support you've provided Cow by Bear over the years. This has been an incredible 7-year run, and we only have you to thank for that. This may be the end of one era, but in many ways we feel we're just getting started. We can't wait to see what the future holds and hope you'll stay along with us for the ride.

With love,

Bear, Osa & Osito. 

A Collabearation with Ballast Point

Humans,

We're thrilled to announce a special collabearation dinner party with Ballast Point! Please join us at 6:30pm on Saturday, October 20 at Ballast Point's Miramar location. Reserved to just 25 seats, this dinner will feature our (un)traditional 5-course dining experience paired with vintage and unique Ballast Point beers.

Included in the pairings will be the introduction of 'Beer by Bear,' a limited release I've been secretly working on with the Ballast Point brew team. Stay tuned for more information about this beer and how to get your paws on it. Even better, reserve your spot at the table for this one of a kind experience and be the first to taste it! 

For reservations, email the Ballast Point crew at miramarevents@ballastpoint.com with your information and party size and they'll take care of you!

Tickets are $195 per person and include a welcome beer or glass of wine of your choice, the 5-course Cow by Bear dinner with vintage Ballast Point pairings, and a crowler of the limited release 'Beer by Bear' to take with you.

There will never be another event quite like this, so we hope you'll come spend an evening with Cow by Bear and Ballast Point!

For reservations, email the Ballast Point crew at miramarevents@ballastpoint.com with your information and party size and they'll take care of you!

The Legend of Ol' Lilly & 'Po Bear

You might not be familiar with the name Vernon "Ol' Lilly" Lilly, but he's a well-known villain in bear lore. He was famous for hunting grizzly bears, traveling great lengths for a single kill. He's considered one of the most notorious mountain men in American history, but it was in Cuba where Lilly and I squared off face to face, and where I reconnected with my old friend Chef 'Po Bear. 

'Po isn't a bear I've talked about here, mostly because of a deep guilt I've long carried. If you know my story, you know of a sous-chef I replaced at the Michelin star restaurant when I was first coming up. That sous-chef was 'Po Bear. We were close friends, and I felt that I'd betrayed him. While I continued to rise through the ranks, he was ostracized in the culinary world as humans would quip he was "the bear version of Wally Pipp." He relocated to New Orleans and opened 'Po Bear Sandwiches until disputes over the name forced him to close shop. Dejected, he set off on a trip around the world to clear his mind, leading to our fateful encounter in Cuba with "Ol' Lilly."

Lilly fascinated me as a cub. The stories of his misdoings kept me up all night out of fear, but I couldn't get enough. Then one day he arrived to our sloth. In my hometown, that day is known as the "Ol' Lilly Massacre," but I just know it as the day Lilly poached my parents.

As my reputation as a chef continued to grow I began receiving invitations from heads of state to chef their special dinner parties. It was at one of Castro's soirées in Cuba where I once again caught a glimpse of Vernon Lilly. I felt a sudden rush of anger and resolved immediately that I must capture this evil man so he could be tried for his many bear crimes. I managed to go undetected by Lilly that evening and put my revenge plan into motion the next morning. Disguised with fancy clothes, a fedora and a cigar dangling from my mouth, I introduced myself in the lobby of the Hotel Nacional de Cuba. To my utter shock, Lilly and I formed an immediate connection. He was warm, kind, and a true raconteur. He showed me all over Havana the next few days and I found it hard to believe this could be the same man that terrorized my family in his younger years.

Then one morning driving down Avenida de Maceo he finally revealed his true intentions. The reason Lilly was in Cuba at all, he told me, was to poach my old friend, 'Po Bear. 'Po was in town as part of his trip 'round the world, and little did he know Lilly had been tracking him all along waiting for the right moment to make the trophy kill. I was aghast as I realized we were making our way towards 'Po and I had no way to tip him off. When we arrived to 'Po's bungalow he was outside picking from a plantain tree. Not fooled by my disguise, he greeted me with an emphatic, "Bear!?" only to then discover Ol' Lilly as he rounded the corner behind me. Lilly could barely believe his luck; two prized bears right there for his taking. Lilly quickly hit me with a dose of chloroform and I was laid out cold in the garden, surely only moments from my demise. My next memory was waking up to the smell of fried plantains, and a furry paw handing me a mojito. As I knocked off the cobwebs  and my state of mind returned, I watched as the authorities took Vernon Lilly away, never to be seen again. 

'Po never wanted to discuss exactly what happened that day, but I knew I owed him my life. I promised him I'd always be there for him, no matter what. We shared a big bear hug and went our separate ways. I thought of 'Po often over the many years that followed, and was thrilled when I finally received message from him asking for a favor. He'd caught wind of Cow by Bear, even attending dinners in San Diego and Seattle, and he wanted in. Specifically, he wanted to return to the South. After exploring many great cities, it was decided that Chef 'Po Bear would open Cow by Bear Savannah, the latest expansion to our dinner party experience experiment. 

It hasn't taken long for word to catch on about the unique experience Chef 'Po is putting on, and I couldn't be more proud of his Best Chef of the South nomination! If you love Cow by Bear, it would mean a lot to us if you'd give Chef 'Po a vote (voting ends Monday), and help us in spreading the word about our newest location. You can hear from Chef 'Po himself below, and check out the recipe for his delicious summer salad currently on the menu in Savannah.

Introducing Chef 'Po Bear

“I am honored to be part of the Cow by Bear family and proud to offer this experience to the fine people of Savannah that have welcomed me with open arms. I am touched by the nomination for 'Best Chef of the South,' a dream a tiny 'Po could only have imagined growing up among the sheep in the highlands of France. I wouldn't be here without the dedication of the others who helped me get Cow by Bear Savannah off the ground, so Bear - wherever you are - this one's for you, buddy! (Also, I'm missing that pair of running shorts you borrowed last time you were here if you could please send.)

I hope you'll all enjoy my summer salad recipe below, and dine with me at Cow by Bear Savannah!"

Chef 'Po Bear

Sweet Dreams Are Made Of Cheese

for the mozzarella panna cotta:
500 ml heavy cream
200 g fresh mozzarella, cut into small dice
3 sheets of gelatine leaves
1 tsp salt, or more to taste
2 tbls good quality extra virgin olive oil

for the tomato confit:
1 qt of cherry tomatoes, or any small variety
4 cloves of garlic, sliced thin
olive oil (enough to toss tomatoes in)
8 sprigs of fresh thyme
salt &pepper to taste

for the parmesan chip:
shredded parmesan cheese
 

for the mozzarella panna cotta:
1. Over low heat and in a medium saucepan, melt the cheese in the cream, stirring frequently for about 30 minutes.
2. After 20 minutes, bloom gelatin leaves in ice water for 10 minutes.
3. When most of the cheese has melted, and has gathered into a dense ball, drain and squeeze the water from the gelatin and add it to the pan, stirring to dissolve.
4. Remove pan from heat, strain into separate bowl and season with the salt and olive oil. Discard any solids left behind.
5. Prepare a panna cotta mold of your choice by greasing the inside lightly with oil. Pour panna cotta mixture into mold and let cool to room temperature before chilling in cooler for at least 4 hours.
6. To remove from the mold, gently run a sharp knife around the edge of the mold, dip bottom of mold in hot water for 10 seconds, and then slowly remove panna cotta.

for the tomato confit:
1. Preheat oven to 250F.
2. Toss tomatoes and garlic in oil, and spread out on sheet tray lined with parchment paper or silicone mat.
3. Tuck the thyme sprigs in and around the tomatoes and garlic, season with salt and pepper.
4. Place tray in oven and cook until tomatoes are just starting to split open and dry out, about 1 ½ to 2 hours.
5. Remove from oven and allow to cool to room temperature before storing all contents in an airtight container.

for the parmesan chip:
1. Preheat oven to 425F.
2. Prepare sheet tray with parchment paper or silicone mat.
3. Place small amount of cheese, about 1 heaping tablespoon, on the tray and shape into a circle (the layer of cheese should be thin enough to see through to the tray underneath).
4. Place tray in oven and cook until lightly golden brown, about 4-6 minutes, then remove from oven to cool. The cheese will continue to brown and cook.
5. Once cooled, the chip should be hard and brittle. Remove from the pan and place on paper towel to soak up any excess oil. If not using right away, store chips in an airtight container in an area with low moisture so chips stay crisp.

Fine Dining, Wild Animal Style.

Humans,

I hope you're having a magnificent summer so far! For those of you that have been in our world a while, maybe you've heard me say: "When I started Cow by Bear, all I knew is I didn't want it to be a restaurant. I wanted to recreate how dinner goes down in the wild, when the salmon run in the summer and us bears would gather and enjoy these majestic feasts together." Sure, we've evolved over the last 7 years of putting on dinners by listening to you all and implementing more traditional human elements that have been suggested. But that sentiment is still very much at the core of experience today.

That's why I cringe just a bit when I'll sometimes hear Cow by Bear compared to a fine dining restaurant. Don't get me wrong, I so appreciate the compliment, but that's not us and doesn't really set a proper expectation for what we do. We don't follow the traditional fine dining rules, and that's what excites me! Maybe we're fine dining, wild animal style. Our dinner party is all about connection and having the most fun possible. It all starts there and everything else - the menu, pairings, service, other little details of the experience - is designed to support that philosophy. It's what makes us "us" and that's what we hope to share with all of you!

Our experience probably isn't for everybody, but for those of you that want to enter into our crazy little world, we're here for you! Osa, Osito and I would like to extend a summer promo exclusive for our 'Bear's Necessities' readers. Just use SUMMER18 when booking your reservation for 15% off ticket prices. The promo is valid from now until end of day next Friday. We can't wait to spend an evening with you!BOOK NOW!

Shrimpin' Ain't Easy

Osa and Osito collabearated on this dish for the brand new summer menu in San Diego, and with the recent heatwave it's just what the doctor ordered. Don't let the simplicity of the recipe fool you; it's a tasty dish that'll put a smile on your face. The key is getting the best and freshest melon you can find. Enjoy!

Serves 6
for cold cantaloupe soup
1 cantaloupe peeled and seeded
juice of 1 lime
salt to taste
2 tsp banyuls vinegar

for pickled shrimp
3 pounds cooked shrimp
1 tsp celery seeds
6 cloves sliced garlic
1 tsp fennel seed
1 tsp coriander seed
1 tsp mustard seed
3 bay leaves
1 cup extra virgin olive oil
½ cup fresh lemon juice
¼ cup cider vinegar

to garnish
cilantro
mint
sal de gusano

1. Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
2. Add lime juice and blend briefly. Season with salt to taste and blend again.
3. Refrigerate until ready to serve.

Pickled Shrimp
1. Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.

Divide soup among 6 soup plates and drizzle with a little vinegar. Garnish with sal de gusano, cilantro, mint and the pickled shrimp. 

Basil Bearracuda

Our mixologist Terry made the news last week when he was caught splashing around in a human’s hot tub drinking a “margarita.” No question he was having a jolly ol' time frolicking around, but what the media got wrong was his drink of choice. It wasn't a margarita, but our brand new cocktail he's been experimenting with. We're calling it the Basil Bearracuda and you can find the recipe below. Enjoy!

3 lime wedges
3 slices of cucumber
3 mint leafs
2 oz cachaca
.5 oz basil simple syrup*
2 oz soda water

for the basil simple syrup
1 c fresh basil
1 c sugar
1 c water

1. Put 3 lime wedges, 3 cucumber slices, and 3 mint leafs in a Boston shaker and muddle ingredients.
2. Pour in 2 oz. Cachaca and .5 oz house made basil simple syrup. Add ice and shake vigorously.
3. Double strain into a Collins glass (use a regular bar strainer plus a mesh strainer to keep all the seeds and crushed mint out).
4. Add 2 thinly sliced pieces of cucumber plus one thinly sliced lime wheel. Add regular ice. Give it a good stir and top with 2 oz. soda water. Garnish with a fresh mint sprig.

If you want to get fancy with it, you can sugar the rim with basil sugar. Just pulse one cup sugar and one cup basil in a food processor until it becomes uniform (store in a cool, dark place). And if you want to get extra fancy, sip it with a bamboo straw.