Bear's Night In

Humans,

I hope this finds you safe and well. I'm excited to announce our first to-go menu, available for pickup in Little Italy this Friday, April 3. Bear's Night In is a delicious three course meal with a wine pairing option. Those who attended our Food by Bear: Mexico series will recognize the mole short ribs showcased on that popular menu. Or there is a vegetarian option of chickpea tempeh queso tacos. Either choice comes with a salad dressed in lemon tahini, and dessert. We have even paired a bottle of delightful travel-reminiscent sommelier-endorsed fine Spanish wine if you're so inclined.

Here are the details:

• We'll have a limited amount of 50 meals (so advised to put order in now!)

• Cut-off time for ordering is Wednesday at 5pm (for Friday evening pickup)

• Pickups will be scheduled every 15 minutes between 5pm and 7:45pm

• We do have a vegetarian option, but we are not able to take any other specific meal modifications this time around. Thank you for understanding!

• Dinners include playful plating and re-heating instructions for you to do within the safety of your own den.

• I'll be there to bring some good cheer and comfort although, sadly, no bear hugs will be given out to keep in line with our mandate for Social Hibernation.     

We so look forward to air-hugging you this Friday.

With love,

Bear

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GIFT CARD SPECIAL

By way of reminder, our $300-for-two-gift card special ($390 value) is still ongoing, however we are unable to allow gift cards to go towards Bear's Night In to-go orders. We have some big plans in store for the future, so please consider supporting us with a gift card purchase as we work through these strange times.

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Social Hibernating

Dear human friends,

Bear here. In an effort to do our part in stopping the spread of COVID-19 to humankind, we have decided to suspend upcoming dinners and new reservations until further notice. I am sad that we won’t be able to connect around my table, but I want to assure you that we will reschedule all suspended dinners and return to booking new dinners as promptly and efficiently as possible.

At the moment, we are holding dates in late April and May for rescheduling dinners and will open up the calendar once these dinners have been rescheduled. That said, with such a fluid situation we’ll have to keep a watchful eye on how things develop before locking in the dates. Thank you for your understanding.

I also want to encourage you to do what Osito, Osa and I have been up to: social hibernating. With a pot of honey and some dry aged ribeye, it ain’t all that bad.

Thank you so much. We will be back in touch at the earliest possible date. Please feel free to reach out with any questions or concerns.

Sending virtual bear hugs,

Bear

p.s. As of Thursday, March 19 we’re offering discounted gift cards for Cow by Bear experiences for just $300 for a party of two (regular cost $390). These sales will enable us to keep a small team of humans employed while we navigate these strange times, and prepare to come back better than ever.

Upon purchase you will receive a gift certificate via email to redeem once this madness has blown over and we’re able to spend time together around my table.

Thank you all!

Good Times for Strange Times

Humans,

What a year March has been, ammirite? Bear here for just a quick update on our dinner schedule and the Food by Bear: Germany experience. I'm happy to say all of our dinners remain on until further notice. We're taking additional safety measures to ensure human (and bear) health and wellbeing. In times like these it's important to have ample opportunities for great food, fun and interaction, and we're prepared to host you for an epic night out.

Food by Bear: Germany is in full swing, and I gotta say I love the menu. This experience runs through April, and limited seats remain available. Please take care, and come spend an evening with us soon.

German Wines

I'm especially excited about the wines we've paired for this menu. In my opinion they're some of the best we've ever offered. I asked our sommelier Kaitlin Brooks to write a blurb about the wines she's selected for this menu. Take it away Kaitlin!

"When Bear and I first talked about doing a Germany-focused menu, I got so excited at the opportunity to evangelize about how remarkable and understated German wines are. Many people don't know much about German wines and the great value that they offer. For example, Riesling is often misunderstood as a super sweet, poor quality white wine (I'm looking at you Blue Nun) when in actuality it is one of the most commonly sought-after wines by wine connoisseurs and collectors...READ MORE

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Mutterbar's Embrace

In times like these, you've gotta embrace the simple joys in life. Treat yourself and your loved ones with this delicious German chocolate cake. You deserve it!

serves 8-10

for the cake:
3/4 stick unsalted butter, room temp (plus more for pans)
3.5 oz semisweet chocolate, finely chopped
1 c all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 c sugar
2 eggs, room temp
1 egg yolk, room temp
1 tsp pure vanilla extract
1/2 c buttermilk

for the frosting:
1 3/4 c pecan halves
1 stick plus 1 tbsp unsalted butter, room temp
14 oz can sweetened condensed milk
1/2 c packed light brown sugar
3 egg yolks
5 oz sweetened shredded coconut
3/4 tsp pure vanilla extract
1/4 tsp sea salt

for the cake:

1. Preheat oven to 350. Butter two 9-inch baking pans and line them with parchment paper.

2. Set a heatproof bowl over (but not in) a saucepan of simmering water. Add the chopped chocolate and melt, stirring occasionally.

3. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 3/4 stick of butter with the sugar until light and fluffy, about 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.

4. Scrape the batter into the prepared pans. Bake for about 30 minutes, or until a cake tester inserted in the center of the cakes come out clean. Transfer the cakes to a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.

for the frosting:

1. Toast the pecans until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop.

2. In a large saucepan, combine the butter, condensed milk and brown sugar, and cook over medium-low heat, whisking frequently, until smooth. Add the eggs yolks and cook over moderately low heat, whisking frequently until thickened, about 8-10 minutes. Transfer the frosting to a large bowl and stir in 1 cup of the pecans and the coconut, vanilla and salt. Let cool.

3. Using a spoon or offset spatula, spread half of the frosting evenly over one cake. Top with the second cake layer and spread the remaining frosting on top. Garnish with the remaining pecans.
 

More Stories

Come Together

Humans,

Our Food by Bear dinner series has been a delightful trip down memory lane. We started in France where I had my awakening, then visited Italy to recount my brief encounter with the Futurists. From there we journeyed through Mexico where I met my dear Osa Bear, before landing in Argentina to relive my old boxing days. Next on the docket: Germany!

My relationship with Deutschland dates to 1977. I was living in Berlin and personal chef to David Bowie and Iggy Pop. The three of us shared an apartment in the Schönenberg neighborhood, all of us escaping some demons from the past. This was an opportunity for a fresh start and clean living, which my cooking provided. It was here Bowie recorded three of the albums for which he is most cherished including my personal favorite, Heroes. Our time together was short-lived but it made a lasting impression on us all.

A decade later, Bowie returned to Germany for an open-air concert near the Berlin Wall and invited me to attend. He chose to play Heroes in its entirety. Rock music was treated as a destabilizing threat in East Germany and was forbidden, however scores of East Berliners crowded along the wall to listen. As the music rang out loudly in the West, it wafted over the wall to the East. We could hear the East Germans behind the Iron Curtain, singing along. At this moment, with both halves of the city singing to the same music, the people were divided but together. Less than two years later, with many citing this concert as a catalyst, the Berlin Wall was torn down.

I think of that moment often these days. We're so divided, but the Berlin concert is a constant reminder that we're stronger together. I vowed way back then that I would use food to help bring humans together. The table at Cow by Bear will always be a safe space for us to break bread as one.

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I MET A FISHMONGER IN KONSTANZ

Lake Konstanz, on the Swiss border, became our go-to vacation spot for its solitude and midnight skinny dipping. It was there I met Werner, a great fishmonger who became one of my best friends (he officiated my wedding with Osa). This tasty recipe is from Werner, handed down through many generations and modified for your pleasure. 

serves 6

1 lb smoked salmon
10 oz arugula
6 slices dehydrated lemon*
extra virgin olive oil (to finish)

for the celery root salad:
4 small celery roots (with few rootlets and knobs), julienned
1/2 c champagne vinegar
1 tbsp german medium hot mustard
1/4 c canola oil
1 small onion, thinly sliced
sea salt and pepper, to taste
2 tbsp fresh chives, chopped

for the dehydrated lemon:

1. Preheat oven to 225. Line a sheet pan with an oiled wire rack.
2. Slice lemon into 1/8 inch slices.
3. Arrange lemons flat on rack so they aren't touching.
4. Cook for around 90 minutes, checking periodically, until lemon is dried and no longer wilty. This may take longer than 90 minutes depending on your oven.

for the celery root salad:

1. Rinse whole, unpeeled celery roots well. Place in pot and cover with water. Bring to a low boil and cook celery roots until tender but still firm.

2. Remove celery roots from hot water and immerse in ice water to cool. Once cool, peel and julienne. Set aside in large bowl.

3. Combine vinegar, mustard, olive oil, 1/4 cup water, onion, sea salt and pepper to taste in medium bowl. Pour over celery root, and mix well.

to plate:

1. Place a piece of smoked salmon on a dinner plate.

2. Toss arugula lightly with olive oil and plate to side of salmon.

3. Top arugula with celery root salad. Drizzle with olive oil and sprinkle with chives.

4. Place lemon chip in the center, standing up in the celery root salad. Enjoy!

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SPRING BREAK ON THE LAKE

Here's a delicious little number we would suck down every afternoon at the lake. With Spring approaching I thought it a perfect time to put this cocktail back in rotation.

1 oz Jagermeister
1 oz gold rum
3/4 oz ginger syrup
3/4 oz orgeat syrup
3/4 oz fresh lemon juice
3 dashes Angostura bitters
crushed ice

for the ginger syrup 
3/4 c fresh ginger, peeled & sliced
1 c sugar
1 c water

for the ginger syrup:

1. Bring ginger, sugar and water to a simmer in a small saucepan over medium-low heat. Stir until sugar is dissolved. Gently simmer, uncovered, for about 30 minutes. Strain through a sieve and let cool to room temperature.

for the cocktail:

1. In a cocktail shaker filled with ice, pour in the Jager, rum, ginger syrup, orgeat syrup and lemon juice. Shake well.

2. Strain over fresh pebble ice in a Collins glass.

3. Mound more ice on top like a snow cone and apply the bitters.

The New Roaring Twenties

Humans

The Roaring Twenties were quite the time to be alive. We partied, we danced, we were carefree. As we find ourselves in a new set of 20s I'd like to make a call to bring back the rollicking spirit of those days. 

Prioritize fun. Let your fur down, shake your fanny. You work hard, you deserve it. We don't know what the future holds, so let's enjoy our time now. Come see me for a Cow by Bear dinner and I'll get you started down the right trail. Limited seating is available for our Food by Bear: Argentina series now through February.

Here's to you, the party animal, in the new Roaring Twenties.

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Pride of Perón

I never got to cook for Evita, but I know she would have loved this dish. The combination of Italian, Spanish and German influences make it all-the-way Argentinian. Give it a try for yourself, or come taste it on the current Food by Bear: Argentina menu.

serves 8

for the pionono:
1/4 c roasted garlic puree*
zest of 2 lemons
5 eggs (room temp)
3 tbsp sugar
1.5 tbsp honey
1 c + 3 tbsp all-purpose flour
1/2 tsp salt
pinch black pepper

for the filling:
12 oz cream cheese
1/3 c roasted garlic puree*
1 tsp celery seed
salt & pepper
1 c roasted pepper strips, dried

*for the roasted garlic puree:
5 cloves garlic
2 tbsp olive oil
1/4 tsp salt
pinch black pepper

for the olive & artichoke tapenade:
1 c pitted kalamata olives, chopped
1 c artichoke hearts, sliced
1/2 c capers, chopped
3/4 c shallot, minced
1 c olive oil
salt & pepper, to taste
red pepper flakes, to taste

for the cheese crisp:
1.5 c parmesano-reggiano cheese, shredded

for the roasted garlic puree:

1. Preheat oven to 325. Line a baking sheet with parchment paper. 
2. Cut the top quarter of each garlic head and place on baking sheet, cut side up. Drizzle olive oil over the tops and sprinkle with salt and pepper. Turn garlic cut side down and roast until cloves are soft and golden brown, about 45 minutes to an hour.
4. Remove from oven and let sit until cool. Remove cloves and place in a bowl. Stir with rubber spatula until blended.

for the pionono:

1. Heat oven to 360. Line a half baking sheet with parchment paper and coat with butter. Set aside.
2. In a stand mixer bowl add eggs, sugar, garlic, lemon zest and honey. Using a wire whip attachment, mix to incorporate slowly. Switch to high speed and whisk for an additional 10 minutes.
3. Add sifted flour and salt to the mixture in three batches. Use the mixer to gently fold in and combine after each addition. Pour batter into baking sheet and gently spread evenly.
4. Bake using middle rack for 8-10 minutes, or until golden brown and the sides detach from baking sheet. Remove from the oven and let cool completely in the tray. Once cooled, roll (starting from short end) and set aside.

for the filling:

1. Combine cream cheese, 1/3 cup of the garlic puree, celery seed, salt and pepper in a mixer and whip until smooth. Fold in roasted peppers.

for the olive & artichoke tapenade:

1. In a medium bowl mix all ingredients - olives, artichoke hearts, capers, shallot, olive oil, salt and pepper, red pepper flakes - until incorporated. Set aside.

for the cheese crisp:

1. Heat oven to 375. On a parchment lined baking pan, sprinkle 1.5 cups of shredded parmesano-reggiano cheese. Bake until cheese is melted and starts to bubble and slightly brown, about 10-15 minutes. Remove from oven and allow to cool.

to serve:

1. Heat a large skillet with olive oil.
2. Unroll pionono and, with an offset spatula, spread cream cheese filling over the surface. Roll the pionono again (starting from the short end). Cut off ends for uniform edges. Slice into eight pieces.
3. Once skillet is hot, brown off each piece of pinono for a crispy brown crust.
4. Top the pionono with olive & artichoke tapenade and garnish with cheese crisp and mixed greens. Enjoy!

A Decade of Gratitude

Humans,

With the end of the decade approaching, I can't help but be filled with gratitude. None of what Cow by Bear has become would have been possible without you. Only a decade before this one I was in Buenos Aires, down on my luck and out of the cooking game altogether. I found myself down on the mat staring at the ceiling of an underground boxing gym. Barely conscious from the wicked right hook I had just received, my olfactory bulbs picked up a scent. I followed it out the back door of the gym where I found a parrilla grilling the fattest, juiciest steak I'd ever seen in my entire life. This is where I fell head over heels for cow. That same evening I attended a puertas cerradas dinner at a private residence. I was back in the game.

It was this meal that inspired me to start Cow by Bear from my apartment at the start of this decade. The first menus were strictly Argentinian dishes paired with my favorite Malbec and Torrontés wines from Mendoza. I am so excited to reimagine these dinners as we launch into Food by Bear: Argentina! The series will run on Friday and Saturday evenings at 8pm during January and February. As usual, it is a 5-course meal with fine wine pairings. Price per person is a flat $195.

I'm so grateful to you for being part of the Cow by Bear story this decade. It's in that and the holiday spirit I'd like to offer a 10% discount to newsletter subscribers for both this Argentina experience and for gift certificate purchases. The code is HUMANS and is valid through Christmas.

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SMALL BITES

We still have a few dates available for a Cow by Bear holiday party. This experience is for between 10-14 guests and priced at $200 per person. Come celebrate the holidays with your closest friends, family, colleagues and wild animals.

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OSO LOCRO

While tasting Argentinian cow was undoubtedly a life-changing moment for me, it was the discovery of another South American dish that I've never been able to forget. As long as you have some variation of corn (or hominy), beans, potato and meat (beef, pork, chicken) you can make locro. I've been having a blast experimenting with all kinds of concoctions and this one here is one of my current favorites. Try it as is or just look in your cupboard to see what vegetables, beans and meats you have available and give it a whirl. It's almost impossible to mess up and so very tasty.

serves 10
2 c dried, broken hominy
2 c dried white beans
3/4 c olive oil
1.5 tsp paprika
1/2 tsp crushed red pepper flakes
8 cloves garlic, minced
1 lb pork shoulder, cut into 1 inch pieces
1 lb beef short ribs, cut between bones
1 lb flank steak, cut into 1 inch pieces
5 links chorizo
kosher salt, black pepper to taste
1 shallot
1 tsp dried oregano
1/2 tsp cumin
1 bay leaf
1 butternut squash, small cubed
1 russet potato, small cubed
1 c finely chopped scallions

The day before cooking, rinse hominy under running water until the water runs clear. Place hominy and beans in a bowl and cover with water. Soak overnight.

for the sauce:
1. Whisk 1/2 cup of the oil, paprika, chile flakes and 2 cloves of the garlic in a bowl and refrigerate until plating.

for the stew:
1. Heat remaining oil in a large pot over medium-high heat. Season your meats with salt and pepper and, working in batches, add to pan. Cook about 5 minutes or until browned all over. Transfer to a plate.

2. Add the remaining 6 cloves of minced garlic and shallot and cook for about 3 minutes or until soft. Add the cumin, oregano and bay leaf and cook for about two minutes.

3. Return meat to pan and give it a good stir coating the meats with liquid in the pan. Add hominy, beans, potato, squash and 8 cups of water. Once boiling, reduce heat to medium-low and let it ride out for about 3 hours.

4. Salt and pepper to taste and divide among bowls. Drizzle the sauce on top and garnish with scallions. Enjoy!

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BOBBY BOMBILLA

I've been an afternoon drinker of yerba mate ever since that first trip to Argentina, so you know I had to find a way to mix it into a cocktail. Named after the straw you drink traditional yerba mate from and the baseball player with the most ridiculous contract in sports history, this is a boozy delight that just might be your best friend this holiday season.

1.5 oz bourbon
1/2 oz b&b
3/4 oz yerba mate syrup
3/4 oz fresh lemon juice
1 sprig mint
ice

for the yerba mate syrup:
1. Add 1/4 cup yerba mate powder, 4 cups sugar and 4 cups hot water into a saucepan over medium heat. Stir occasionally for about 10 minutes. Let cool.

for the cocktail:
1. Add all of the ingredients to a shaker with ice and shake.
2. Fine-strain into glass with fresh ice.
3. Garnish with the sprig of mint and enjoy!

Sunday Funday

Humans,

It's Sunday which means it's the Bear family's day off. I wrote this yesterday, so right now I'm likely enjoying my third cup of Pursued by Bear (no relation) coffee, sprawled out in front of the fireplace in my tighty whities, reading a romance novel.

The day likely started with yoga at 6am followed by meditation and a large bucket of Honey Bunches of Oats. Once Osa and Osito rise we'll go for a long walk, picking marionberries at Marian Bear Memorial Park (say hello if you see us!). We'll hit up Specialty Produce on the way home to get groceries for our Sunday family meal. We like to crank up the music - probably the new one by Oso Oso - and prep together with all the windows open.

After prep Osito has drum lessons, Osa is meeting some ladies for a tasting at Bear Roots Brewery and I'll mix up some bearnuts (recipe below). Tonight we'll dine together and it will be the highlight of the day of course. A few rounds of our favorite board game Bears vs. Babies before we hit the hay.

As much as we cherish our Sunday Funday we'll be jonesing to get back to work tomorrow. There are a handful of Food by Bear: Mexico seats available before the end of the year along with our holiday parties. We hope you'll come spend an evening with us!

Cow by Bear: Holiday Parties

Your holiday party, Cow by Bear style! Celebrate with your closest friends, family, colleagues and wild animals. This is our (un)traditional 5-course meal with pairings. Parties of 14.

We're opening up most days of the week in December but only a handful of dates remain. Book now or email info@cowbybear.com to inquire.

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BEARNUTS

A Journey Through Mexico

Humans,

In the summer of '99 I found myself motorcycling through Mexico on a spiritual journey. I was out to find myself. To do so I was to find the Great Oso, guru of all walking and talking animals. Unfortunately whoever it was that said, "Don't meet your heroes" was right. He was a total nincompoop.

But I can't be mad about the trip, for this is when I met my dear Osa. It's where we fell in love, where I thought I lost her and where we return often with our cub, Osito. It's a very sacred place. We're honored to share with you our experiences with Food by Bear: Mexico!

The series will run on Friday and Saturday evenings at 8pm during November and December. As usual it is a 5-course meal with fine wine pairings. Price per person is a flat $185.

Tickets are available exclusively to newsletter readers today before going live to the public tomorrow. Book now to make sure you get your preferred date. We look forward to spending an evening with you!

SMALL BITES

• Congratulations to our dear friend, Holly! Holly is the winner of the 2019 Fat Bear Challenge. We're so happy for her. It truly couldn't have happened to a fatter...er...better bear!

• RIP one of my great mentors, Marshall Efron. There was no one like you. You will be missed, my friend.

• We are offering Cow by Bear holiday parties in December and January. A small handful of dates are available on the calendar, but if you don't see your date available please reach out directly at info@cowbybear.com.

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RAPSCALLOPS

serves 6

6 large U-10 scallops
1 kabocha squash, sliced
pomegranate seeds
sesame salsa macha*
salt and pepper
olive oil

*for the salsa:
1 oz. dried chile de arbol
1 oz. dried guajillo chiles
1/4 c peanuts
1/4 c almonds
t tbsp sesame seeds
4 garlic cloves, halved
1/2 tsp mexican oregano
2 c extra virgin olive oil
1 tbsp cider vinegar
1 tsp salt

for the salsa:

1. Stem the chiles, cut or tear them open and get rid of the seeds. Cut into 1/4-inch or smaller pieces.

2. In a large saucepan over medium-high heat, cook peanuts, almonds, sesame seeds, garlic and oil until garlic is golden brown, about 5 minutes. Remove from heat and add chiles. Let cool.

3. Mix the salt in the cider vinegar in a small bowl until the salt dissolves. Add the vinegar and oregano to the pan. Once the mixture has cooled to room temperature, add all ingredients to a food processor. Pulse until chunky. Do not over process to a smooth consistency. Season to taste and enjoy on everything.

for the squash:

1. Preheat oven to 350. Cut squash into wedges about an inch thick, leaving the skin on. Toss the wedges in a bowl with olive oil, salt and pepper. Align on a baking sheet and cook for about 25-30 minutes, until tender.

for the scallops:

1. Preheat large cast iron skillet on medium high heat for about 3 minutes. Remove mussel from scallops and pat dry. Season with salt and pepper.

2. Add just enough olive oil to coat the pan. Reduce heat to medium and add scallops to pan, leaving about an inch of space between each one. Sauté scallops until first side is golden brown, then flip. Cook another three or four minutes, until they feel firm if squeezed from the side. Remove pan from heat and allow scallops to rest.

to assemble:

1. Dress plate with a smattering of salsa. Arrange a slice or two of squash on the salsa in the center of the plate. Place rested scallop on top of squash. Drizzle more salsa on top if desired. Garnish with pomegranate seeds. Enjoy!

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PALOMA’S REVENGE

1 oz blanco tequila
1 oz ancho reyes
6 oz grapefruit soda
.5 oz fresh lime juice
ice
salt
charred grapefruit wedge

Salt the rim of a highball glass. Combine tequila, ancho, soda and lime juice. Stir. Add ice and garnish with charred grapefruit wedge.