Brunchin' & Boozin'

Greetings, Humans!

What a summer it has been so far. Osa and I took a quick road trip to visit some of her family just outside of Telluride. These are high class bears. You know the type: cross country skiing in winter, dinners al fresco in the summer. Osito, however, got into a little trouble raiding a local campsite with his cousins… apparently quite a few seasonal vanlifers don’t bother to utilize their bear boxes, and the local cubs like to terrorize these campers (while earning some tasty treats). I don’t condone this behavior, but I suppose it could be worse with an adolescent ursine in the fold.

That road trip notwithstanding, our schedules have been jam-packed. With Osa and I wearing all sorts of new hats, we’re having a ton of super-busy fun. First off, we're finalizing the new menu for September and it's shaping up to be an all-timer! We just released September tickets, so book now and come spend an evening with us!

Next, we're preparing for the highly anticipated visit from dear ol' Uncle Wilbur, which I’m sure you’ve caught wind of: our limited release Sustainable Seas by Bear event. Wilbur and I have just finalized the menu and I have to tell you, it has me drooling just thinking about it. We have just a few tickets left and I cannot wait to have you all in.

I’ve also been working with Lil’ Osito on some constructive projects (campsite raiding be damned), not least of which is a revamped brunch service. Yes, you read me right: we are bringing back Brunch by Bear in September. We're currently only offering one experience on Sunday, September 18. We hope to see you there!

What a crazy summer it has turned out to be! Maybe there’s something you humans can relate to with this overstuffed schedule of ours. My hope for each and every one of us is that we can enjoy the season, minute by minute, being present in each one - whether busy or at rest. I do hope that a few of those minutes are spent with us as we continue to create unparalleled drinking and dining experiences with you all in mind.

A NOD TO PAPA BEARS

Humans,

With Father’s Day around the corner I’ve been feeling a little warm-fuzzier than usual. I didn’t know my father that well, but even in our short time together he taught me a few great lessons I carry with me to this day; like how to filet a salmon in ten seconds flat, for example, and the qualities every bear should look for in a sow. In my papa bear's absence, I’ve had other “father figures” that have inspired me throughout my life:

• Yogi Bear, who taught me how to pack the most delicious pic-a-nic basket and how to be an excellent friend, as I witnessed in his kinship with Boo-Boo.

• Chef Patrick Clark, who demonstrated to me how to challenge dining conventions of the day and lead a kitchen with an unconventional, inclusive style.

• Fozzie Bear, with his pork pie hat and polka dot scarf, taught me something very fundamental about what is possible within bear fashion. More importantly, his perennial big-heartedness encourages me to be the best bear I can be.

• Tom Selleck, who besides being hairy as a bear himself, has modeled how to keep a wonderful partnership going while being in the public eye. Thirty-five years and counting with his wife Jillie, a true peach who makes a tasty mezcal iteration of my One For Smokey cocktail.

• National Park Service Ranger Michael Liang, who helps inspire people to care about America’s national parks. I deeply admire how Michael has worked hard to make sure NPS media is inclusive of all types of humans and animal species alike, and I value our friendship.

These father figures have all influenced me as I try to be a rad dad to Osito, but it goes beyond even that. I want each human who comes to my table to experience this positive, inclusive, big-hearted energy – the lessons I’ve learned from these father types – in the form of the best damn dining experience they’ve ever had. Cue: Cow by Bear. July tickets are now available! Come spend an evening with us. 

---

WAGYU & WHISKEY

While we're on the topic of Papa Bears, here's a bearbrained idea for everyone still looking for that perfect gift for that special father in their life: On Thursday, June 30at 7pm we're hosting a one-of-a-kind Wagyu & Whiskey dinner. This is an extremely special experience that I've been prepping for my whole life. This dinner is reserved for 20 guests and costs $200 per person. Check out the menu and purchase tickets below. I can't wait to see you there!

---

BEAR STROGANOFF

Love the menu you see above but can't join us on June 30th? Try this one yourself - you won't be disappointed!

serves 4-6

for the pasta dough

• 3 croissants diced & toasted (to be completely dried out)

• 4 cups 00 flour

• 6 eggs

• 1/4 cup evoo

• 2 tsp salt

for roasted mushrooms

• 1lb. mushrooms (mix of shitake, oyster, trumpet)
  

for stroganoff sauce

• 2 cups heavy cream

• 2 tbsp mustard

• 2 tbsp crème fraîche

• 1 cup thinly sliced yellow onion

• 2 cups roasted mushrooms

• 1 cup A5 ribeye medium dice cut
  1/2 cup butter

• t tbsp chives

• salt to taste

for the pasta dough

• In a kitchen aid mixture, using the hook attachment, beat the eggs, oil and salt (this can be done by hand on a flat surface).

• Once fully combined, add in half the flour, mix, then add in the rest until dough is fully formed.

• Remove from the mixing bowl and transfer to a floured table surface.

• Knead the dough into the flour to form into balls.

• Wrap the ball in plastic and set in the refrigerator to rest for an hour.

• Roll into thin sheets. Cut each pasta ribbon 1 inch thick to form pappardelle.

• Portion Pappardelle to 4 ounce portions.

• Toss Pappardelle in semolina flour to help dry out. Rest in freezer.

for roasted mushrooms

• Preheat oven to 450F.

• Cut the bottom stem off mushrooms and slice thick.

• In a bowl, toss the mushrooms together with a little olive oil and salt.

• Lay on a sheet tray and roast for 5-10 minutes, until tender and slight color.

for stroganoff sauce

• In a sauté pan, put flame on high and add a little oil to the pan.

• Add the onions into the pan and sear until slight color.

• Toss in the ribeye cubes and season with salt. Sear each piece of meat on each side for 5 seconds for a quick sear.

• Add in the roasted mushrooms.

• Toss all together. Add in the butter and chives.

• Once butter melts add in heavy cream, mustard and crème fraîche.

• Stir all together until sauce thickens. Turn off the flame and salt to taste.

to finish

• In a separate pot, bring water to a boil to cook the pasta.

• Once the water is at a boil, add in the pasta from the freezer. Cook 3-5 minutes or until a little over al dente.

• In the sauté pan, toss the pasta with the stroganoff sauce until the pasta is nicely coated.

• Serve immediately and enjoy!

THE BEST DAMN DINNER PARTY

Humans,

I come bearing good news. Not only has Spring arrived - with our dining experiences back in full swing - but I have an incredible update from my Eurasian brown bear friends over in Southern France. As many of you know I spent many years in France, which is where I not only had my awakening, but also my first big break. Since then, we've even had a France themed run of dining experiences, so you can understand why that country has a special place in my heart.

But back in the '90s, brown bears in the Pyrenees (the mountain range between France and Spain) were close to extinction. In 1996, ursine specialists introduced my Slovenian bear friend, Pyros, to the region. Pyros is what you'd call -- how to say it? -- a stud. He was set loose in the area with nothing more than a few bottles of fine Haiitian rhum, and since then monitors have identified more than 70 new bear individuals since the launch of the repopulation scheme. How's that for some good spring news? I'm planning a trip over there to seek out some recruits for bear chef understudies. I would guess that cubs growing up between those two countries have a refined palate for the tastiest trifles (and truffles). And maybe I can track down Pyros while I’m at it. I hear his spicy trout klobasa is legendary.

But I digress. In the meantime, I'm here in San Diego, tinkering away in the kitchen and throwing the best damn spring dinner parties a human could ask for. The weather is beautiful, the local produce is flourishing, and the wine is flowing. Join me, will you? Tickets available now - come spend an evening with us!

Me, an idealistic young bear, about to take Paris kitchens by storm.

BEAR PUDDING

Here's a recipe for a delicious little dulce de leche dessert I first learned in France then perfected in Argentina. Enjoy!

serves 8

for dulce de leche bread pudding

• 3 croissants diced & toasted (to be completely dried out)

• 4 eggs

• 3/4 cup cream

• 1 cup milk

• 1 tsp kosher salt

• 1/4 tsp ground cinnamon

• 1/3 cup sugar

• 1 oz vanilla

• 1/2 cup dulce de leche

for coffee créme anglaise

• 1/2 cup milk

• 1/2 cup heavy cream

• 2 oz brandy

• 2 tsp instant coffee

• 3 egg yolks

• 3 Tbsp white sugar

for espresso shortbread crumble

• 3 oz unsalted butter, room temp

• 1/4 cup white sugar

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1/2 cup crushed chocolate covered espresso beans

for dulce de leche bread pudding

• In a large bowl, whisk eggs, cream, milk, salt, cinnamon, sugar and vanilla.

• Add croissants, and stir.

• Add dulce de leche, making sure that it is evenly distributed throughout mixture.

• Cover, and allow to rest in the refrigerator for at least 4 hours (or overnight).

• Preheat oven to 350 degrees F.

• Grease and lightly sugar a small casserole dish (4x10 or similar)

• Add mixture to dish and bake, uncovered, for 25-35 minutes, until there is no liquidy center.

• Allow to cool completely before cutting.

for coffee créme anglaise

• In a medium saucepan, bring milk and cream to a simmer.

• In a separate bowl, whisk yolks and sugar.

• Temper yolk mix with cream, then add yolks to hot cream. Whisk well.

• Add brandy and coffee. Whisk mixture on medium-low heat for 10-15 minutes, until thickened.

• Be sure not to overcook (specks of scrambled egg will occur if this happens).

• Strain sauce through chinois or a fine mesh sieve.

for espresso shortbread crumble

• Using a stand mixer with the paddle attachment, mix the butter and sugar on low until well blended. Turn speed to medium for 3 minutes so that the mixture becomes pale and fluffy.

• Scrape down sides of the bowl and add the vanilla.

• Mixing on low, slowly add the flour a little bit at a time. When dough starts to stick to the paddle, add the espresso beans. Mix for 30 more seconds to make sure they're incorporated.

• Transfer dough and wrap completely in plastic wrap. Refrigerate for an hour (can be refrigerated up to 4 days).

• Preheat oven to 350 degrees F.

• On a floured surface, roll out dough to 1/4" thick. Cut into 2" squares and bake for 10-12 minutes on a parchment lined baking sheet, rotating halfway through. Shortbread is done when it starts to brown around the edges.

• Once cooled, grab the edges of the parchment paper and bring together so the cookies are in the pouch. Crumble parchment with your other hand so that the cookies break down, but don't turn to dust.

• Store in a container until you're ready to use.

to plate

• Portion bread pudding into 8 pieces and warm slightly before serving.

• Spoon sauce onto center of the plate and spread in a circular motion until sauce area is larger than the piece of bread pudding.

• Center bread pudding on the plate, and add another spoonful of sauce to the top.

• Sprinkle espresso shortbread crumble on top and garnish with your favorite berries.

SMOKEY & THE BEARS

Humans,

A handful of my bear friends have been in your news lately, not least of which is “Cocaine Bear,” ie Pablo Eskobear (or simply “Eddie,” as I knew him). Eddie is the subject of an upcoming film based on the true story of a 1980s drug operation gone south and massive amounts of cocaine falling into the wrong… er, paws. Unfortunately, the incident didn't end well for Eddie who was, admittedly, troubled but truly amazing in many ways. I just hope the filmmakers get the story right.

Those who know me know I love to reminisce. Thinking of Eddie sent me down a rabbit hole looking back at other bear friends from my past. Of course there's Wojtek, the bear cub who joined the Polish army during WWII. The "Happy Warrior” was known for marching on his hind legs, invading picnic baskets and drinking the occasional coffee. And then there's my friend, Clarence, an Australian Drop Bear who absolutely, positively does exist. And I'll never forget my beloved Cinnamon Bear. But when I think back on all my bear friends, there's one bruin that looms larger than the rest: Smokey. 

I first met Smokey in the summer of '52. He invited me out to Yosemite over a long weekend to take part in a fire prevention initiative he was starting. We spent the days teaching campers how to properly extinguish their campfires and evenings sharing a bottle of tequila. That's where I first concocted One for Smokey, a favorite from my little cocktail book Booze by Bear.

It's been ages since I've seen that old ranger bear, but we're looking forward to a much overdue reunion this spring. He and his family are coming to San Diego for a private 14-person Cow by Bear dinner party experience experiment. That's right, we're bringing it back. Only a limited number of private dinners to start with as we ease back into it. Reach out at info@cowbybear.com to inquire. Private parties of 14 only at one of our new, secret locations. We look forward to spending an evening with you!

---

ONE FOR SMOKEY

for honey syrup

• 1 c honey

• 1 c water

Combine the honey and water in a small saucepan. Stir over low heat until combined and a liquid.

---

Watch the Booze by Bear Book Trailer

New Year, New Bear

Humans,

It’s 2021 and I, for one, am ready for it. I’ve so missed dinnering with you and am anxious to see each and every one of you once things cool off, COVID-wise. In the meantime, I’ve made some self-improvement resolutions for this year which I figured I’d share here. Help hold me accountable, will ya?

• Stop using hibernation as an excuse to not socialize

• Drink more Beekeeper's Buzz cocktails, at least one per week (see page 54 of Booze by Bear)

• Less time in the kitchen unless it's with Osa Bear and Lil’ Osito

• Get rid of my bear belly

• Talk to Tony about nailing my Gazelle Flip on his halfpipe

• Visit my cousins in Yosemite (been turning down invites for years, see resolution number one)

• Learn how to smile better under my facemask so people stop thinking I’m going to eat them

• Finish my Stay by Bear vision board

• Dance like I used to

Fond memories dancing at Whisky a Go Go.

This new year promises to be full of new adventures. We haven’t nailed anything down quite yet, but are looking at reinstating some Bear’s Night In to-go pickup dinners as well as daydreaming about new Stay by Bear popup locations. Stay tuned to this newsletter and social media for updates as they come. 

As always, thank you for your continued support and enthusiasm. This has been a trying season, but one we'll emerge from stronger and more connected. 

---

Bisquey a Go Go

It's soup season and this is absolutely one of my favorites. I first developed it as a hangover cure during my bad bear days when I'd stay out dancing the night away at Whisky a Go Go. You need to give yourself a couple of days for this one, but it's totally worth it. I recommend making large portions and stocking your freezer so it's at the ready when most needed. I say that from experience.

for carrot bisque

• 1/2 lb butter

• 2 onions, chopped

• 3 lbs carrots, peeled & chopped

• 5 cloves garlic, crushed

• 1/2 bottle dry white wine

• 6 c chicken stock

• 2 c heavy cream

• vinegar cider, a splash

• salt, pepper & nutmeg

for braised pork belly

• 1 large carrot, chopped

• 1 onion, chopped

• 3 celery sticks, chopped

• 2 garlic cloves, smashed

• sprig of fresh thyme

• 2 bay leaves

• 2 c high-quality cider

• small splash vinegar, plus extra to season

• 4 1/4 c chicken stock

• 2.5 lbs unscored boneless pork belly

• 2 tbsp sunflower oil

for caraway cream

• 1 pint heavy whipping cream

• 2 tbsp caraway seeds

• salt &pepper

for the carrot bisque:

1. In a 6-quart pan over medium heat add butter, onions and garlic. Stir often until onions are limp. Add wine. Reduce heat by half then add stock, carrots, and season with a hefty amount of salt, pepper and a dash of nutmeg. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
2. Remove from heat and transfer to a blender. Do not fill the blender more than half way (blend in batches if necessary). Be careful when blending hot liquids as the mixture can spurt out of the blender (use a kitchen towel to hold lid down). Pulse the blender to start it and then puree until smooth. Return to the pan and add cream and stir over high heat until hot. Add the splash of cider vinegar and season to taste.

for the braised pork belly:

1. Day 1: Heat oven to 350°F. Place all ingredients except the pork belly and sunflower oil in a flameproof pan that will fit the pork snugly (a casserole dish is ideal). Season and bring everything to a boil on the stove, then turn down the heat to low and slide the pork into the pan. The pork should be totally submerged. Top with water if needed. Cover the dish with a lid or a tight tent of foil, and place in the oven for 3 hours, undisturbed.
2. When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully transfer the pork to the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish (the tray must be completely flat as any indentations will be pressed into the pork) to weigh the pork down and leave to cool in the fridge overnight. Strain the leftover juices into a jug or small saucepan, cover and chill.
3. Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into equal pieces and set aside until ready to cook.
4. Remove off any bits of fat from the braising juices, and tip what will now be jelly in a saucepan. Cook on low until it cooks down slightly and becomes somewhat syrupy. Add a few drops of vinegar, to taste.
5. Heat the sunflower oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down. Be careful as it has a tendency to spit. Sizzle the pork as you would bacon for five minutes until the skin is crisp. Flip it over and cook for 3-4 minutes until browned. 

for the caraway cream:

1. In a saucepan, toast caraway seeds until fragrant. Add heavy cream and gently bring to a simmer. Season with salt and pepper, then let simmer for 10 minutes. Let cool completely in the refrigerator at least two hours or overnight. Whip and dollop on just before serving.

to plate:

Serve the carrot bisque in a bowl and top with the pork belly then a dollop of caraway cream. Delicious extra garnishes include: pumpernickel bread crumbs, micro sorrel, dill, pickled onions and/or diced apple. 

---

Beekeeper’s Buzz

This is one of my go-to cocktails for the winter months. You'll find it - and 24 other cocktail recipes for seasonal living - in my new book, Booze by Bear. The first edition is going fast, so get one before it's gone!

for honey ginger cinnamon syrup

• 1 c fresh grated ginger

• 3 cinnamon sticks

• 1 c honey

• 1 c water

Gently boil the honey and water until honey liquifies. Mix in the grated ginger and cinnamon sticks. Simmer for 15-20 minutes. Remove from heat and let sit for one hour.