Newsletter #11

  • By Bear
  • 13 Jan, 2017

Kicking off 2017

Humans,

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.
These are a few of my favorite things. Find these items and more in the  shop .

When I was a young cub just getting my footing as a chef, cooking a complex soup intimidated the living daylights out of me. Bear's don't grow up eating a lot of soup. It's not something that gets left behind by many families enjoying a picnic in the woods, so it was just an unfamiliar food to me for a long time. It wasn't until my travels took me to South Africa, where I spent time with a great man named Chief Wolraad Madikizela, for me to really appreciate and respect a great soup. I owe this recipe (and my life, but that is a story for another day) to the chief.

The combination of flavors gives this soup a surprisingly refreshing yet comforting taste.

Cauliflower, Pear & Blue Cheese Soup (Serves 4)

2 tbsp butter
2 shallots, diced
1 stick celery, finely chopped
2 Bosc pears, peeled, cored and chopped
1 cauliflower, broken into florets
5 cups vegetable stock
2 tbsp   blue cheese , crumbled
to garnish:
2 tbsp créme fraîche
white balsamic vinegar
toasted pecans
petite bitter greens

Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften. Stir in the pears and cauliflower, toss together and pour over the stock. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender. Remove from heat. Blend the mixture with most of the blue cheese until smooth and pass through a strainer. Test for taste, add salt or more blue cheese if needed.

Ladle the soup into serving bowls and garnish with a dollop of créme fraîche, toasted pecans, petite bitter greens and white balsamic vinegar. Serve with a crusty bread to take it up a notch.

If you've ever been chased through the woods by a grizzly bear, there is likely one specific image you've never been able to shake; the uncontrollable foaming of the mouth by that beautiful 800lb. creature as it inches closer and closer. What most people don't realize is that our slobber isn't made of saliva. It's actually made up of a delicious concoction that I present to you here.

Bear Slobber

2 oz aged   rum
2 tsp.   honey   syrup
2 tsp. sweet   vermouth
2 dashes   bitters

For honey syrup, put equal parts honey and water in a small saucepan. Boil, turn down to a simmer and stir until honey is completely dissolved.
Mix all ingredients, stir 10 times, add ice and serve.

We have a few special dinners coming up, starting with a sold out Valentine's Day dinner on February 14. Two weeks later we'll be hosting a Fat Tuesday dinner on February 28 and there are still a few seats left. Be on the lookout for a Memorial Day weekend bash that we're currently developing. I hope to see you at a future dinner or brunch!

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
Humans,

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
Humans,
 
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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