It’s the middle of November, the leaves and temperatures (albeit temporarily) are finally dropping and Thanksgiving is right around the corner. We’ll be taking the weekend after Thanksgiving off because, let’s face it, I’m going to eat so much on Thanksgiving it’s going to send me into a mini-hibernation and I’ll be in no position to cook. But we do want to do our part in making your turkey-day the most joyous possible. Here are a few recipes and wine recommendations sure to take every Thanksgiving dinner up a couple notches:
First up, our spin on a classic cocktail:
Hard Cider Old Fashioned
Cranberry Jalapeno Chutney
Sweet Potato Puree
We serve this with our ribeye and spicy Haitian coleslaw on our Creole menu, but this stuff goes with about anything and tastes fantastic on its own.
Here’s a couple great red wines that I’ve been enjoying, one at a lower price point and one you might want to save for the main course. I first tasted both of these at their respective wineries, but they can be purchased at the San Diego Wine & Beer Co.
We look forward to spending an evening with you again, or for the first time, at Cow by Bear!
I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico (RIP) . Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the Wine by Bear program . Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the 6 Noble Grapes , and I asked Kaitlin to write a guest post about a couple of the varietals.