Newsletter #7

  • By Bear
  • 02 Aug, 2016

Summertime announcements and recipes from Cow by Bear!

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 .


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.



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!




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 to inquire about availability!




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 Cooler 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.

Bear’s Necessities (Archive)

By Bear 21 Jul, 2017
'17 Summer Snippets.
By Bear 23 Jun, 2017

An Update From Bear.

By Bear 09 Jun, 2017

The origins of Cow by Bear are rooted in Mexico City.

By Bear 12 May, 2017

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.

By Bear 27 Mar, 2017

Wednesday Dinners Available This Summer!

By Bear 13 Mar, 2017

It's time for the 2nd Annual Cow by Bear bracket challenge!

By Bear 24 Feb, 2017
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.
By Bear 13 Jan, 2017

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.
By Bear 10 Nov, 2016
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.”
By Bear 04 Oct, 2016
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.
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