Newsletter #10

  • By Bear
  • 10 Nov, 2016

Private Dinner Series + Halloween Recap

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.”
While some of my most memorable dinners have been when five couples enter as strangers and leave as new friends, it's always a raucous time when we host a group of friends that has reserved the entire table. We've had many inquiries lately about how to arrange your own private Cow by Bear dinner. In the past, in order to do this you would have to choose an available Thursday-Saturday that didn't already have seats booked by any other guests, which often times results in a six month wait or longer. I'm happy to announce our new   Private Events Series , where you can book up to 14 seats on any Sunday through Wednesday evening. You'll enjoy our 5-course meal paired with great wines, and have the ability to customize the evening to your liking. It's a beautiful way to celebrate life's moments or gather with loved ones. Price is a flat fee of $2,500. December dates are filling up fast for the holidays, but there are a handful of dates that remain open. Please note, we do require at least a 7 day advance notice for private dinners. Just email me direct at   with any questions or to check availability for the date of your choice.
We had an amazing time at our 1st Annual Halloween Dinner Party last month. Fifty guests came out to experience our '7 Deadly Sins' dinner. I had a blast coming up with and cooking this menu, and even more fun getting to spend it with an awesome group of new and old friends. Be on the lookout for more special event announcements upcoming, and   take a look at some pictures from the evening here.

Now onto a couple recipes.   I must admit, this first one is a repeat of a recipe I sent out around this time last year. A few days ago, I was craving this cocktail and couldn't remember how to make it. I pillaged through the archives of this newsletter to pull out the recipe and am so glad I did. I've had a few too many over the last couple days, but it's that time of the year I like start getting loose. So here it is again, a reminder to all of you that have been here for a while, and something original for all the new faces around here.
Hard Cider Old Fashioned
2 ounces hard cider (I love using   Julian Apple Pie )
1 tsp. brown sugar
A couple drops of angostura bitters
2 ounces bourbon whiskey (my favorite is   Woodinville Whiskey   but any nice bottle will do you just fine).
Apple slice, for garnish
Cinnamon (dash or stick)
Ice, to serve

In a lowball glass, combine the hard cider, bitters and brown sugar. Stir until the sugar is dissolved. Add the whiskey and stir again. Drop in the ice and garnish with the apple slice and cinnamon.
As the days get shorter and the weather (hopefully) turns, I love to hunker down and treat myself to a big, hearty cheese dip. This is one of my favorites and a take on a recipe handed down from my Uncle Knock Knock. If election season has you down, this will cheer you right up.

Hot & Creamy Collard Dip (makes 3.5 cups)
2 slices bacon (I love the bacon from   Da Le Ranch   I get at the Little Italy Farmer's Market)
1 small sweet onion, diced
1 medium red bell pepper, diced
1lb. fresh collard greens, trimmed & coarsely chopped
3 garlic cloves, minced
1 eight-ounce package cream cheese, cubed & softened
2 ounces Monterey Jack cheese, shredded
1/2 cup sour cream
1/2 tsp. Cajun seasoning

Preheat oven to 350. In a large skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but about 2 teaspoons of bacon drippings from skillet. Add onion and bell pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.
Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Crumble the bacon and add to mixture. Spread into a 1-1/2-quart casserole dish and bake, uncovered, 10 minutes or until warmed through. Serve with your favorite vegetables, chips or just slathered on everything. Once winter hits, I actually bathe in this stuff.
Just a few housekeeping notes to wrap up this post. Beginning in December, we'll be taking our Thursday-Saturday dinners and Sunday brunch from 10 guests up to 14. Fourteen has always been the magic number in my mind, even back at the beginning when I was serving 6 guests inside my apartment. It enables us to bring more people together while still remaining intimate, and will allow us to operate much more effectively, providing a better all around experience for our guests. If you already have a reservation for all 10 seats, you will have the opportunity to remain as a party of 10 or increase your party size up to 14.

Additionally, reservations made after January 1 will see a price increase, from $150 per person to $175 per person (this does not impact any reservations already made). This is the first price increase since 2014, and necessary to not only continue providing the type of experience our guests expect but to also make enhancements that will keep what we do fresh and unique. I’m very sensitive to price, as I know we’re already on the high end in San Diego, and appreciate your understanding on this matter.

To read more about these upcoming changes,   please click here.   Feel free to reach out to me directly at   if you have any questions at all. I love hearing from you all and can't wait to see you. Thanks!


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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