Newsletter #14

  • By Bear
  • 27 Mar, 2017

A Tale of Uncle Wilbur

Wednesday Dinners Available This Summer!

Hi Humans, Bear here. In another life, long ago, I'd just be awakening from my long winter slumber, ecstatic about what the warm weather would bring me and my family and friends. Truth is, I was never a huge fan of hibernating - who has the time? But it's an essential part of bear culture and year after year I'd succumb to the devastating peer pressure put upon me to sleep for 4 months straight.

Reminiscing about this time of year always takes my mind to the summer months ahead and the salmon run that awaits my bear family back home. But I also think of the past, specifically the great "Salmon Stall of '94" when the rivers ran dry and my Uncle Wilbur tragically ate my favorite cousin, Rico. It was a sad time that haunts me to this day, and I'll do anything I can to ensure history doesn't repeat itself. So when I look at the Cow by Bear summer dinner schedule and see only a handful of seats available, you'll understand why it makes me nervous that we could have an Uncle Wilbur episode in our future. It's for that reason I've decided to open up several Wednesday night dinners, beginning May 31 and running through Labor Day. You can find our up to date availabilities by clicking here.  I hope to see you there and, please, no eating each other you wild animals!

Now, on to a few recipes:

This is a salad I first made many years ago when I was supposed to be hibernating but couldn't sleep. I call it the No Hibernation and it's currently on the menu at our dinners. It's quite a unique mishmash of flavors that when assembled together creates a flavor profile that I can't get enough of.

No Hibernation Salad

Cantaloupe sorbet
Balsamic raspberry dressing
Watercress, rinsed and cleaned
Mint, washed and leaves picked
Tarragon, washed and leaves picked
Hierloom cherry tomatoes, washed and halved
Burrata cheese
Kumquats, washed and sliced thin

For the cantaloupe sorbet:  
2 cantaloupes
3/4 c simple syrup

Remove seeds and flesh from 1 1/2 cantaloupes. Puree in a blender until smooth. Reserve remaining cantaloupe for later use. Add 3/4c of simple syrup and mix into cantaloupe puree. Freeze the sorbet before using.

For the balsamic raspberry dressing:
2 c fresh raspberries
2 T white sugar
1 1/3 c balsamic vinegar
2 T honey
1 t salt
1/2 c olive oil

Toss the raspberries the white sugar to start releasing juices. Let sit for 10 minutes. In the bowl of a food processor, add the raspberries and their juices, the vinegar, honey, salt and oil. Pulse food processor about 5 times until dressing comes together. The result should be a loose emulsion. Shake the dressing before serving.

For the salad:

Mix a handful of watercress with a small handful of mint and tarragon leaves in a bowl, season with olive oil and salt. Place the greens on a salad plate or in a bowl.

Place a few halved tomatoes around the greens, followed by a golf ball-sized chunk of burrata (or more if no one's looking!) hidden among the greens.

Place a small scoop of the sorbet in the middle of the greens, next to the cheese, followed by a few kumquat slices, and then a flew torn pieces of prosciutto.

Finally, add a few dashes of the raspberry dressing around the greens, tomatoes and cheese. Sprinkle with a little finishing salt and enjoy!

Need a morning or late evening pick me up? This drink is for you.
The Bear Necessity

1 oz. Dark Rum (No surprise, I prefer Haitian Barbancourt 5 Star)
1 1/4 oz. Frangelico
1/2 oz. Baileys
Coffee (I recommend anything from   James Coffee )
Vanilla Infused Whipped Cream
Shaved Almonds

For the Whipped Cream:
1 c heavy whipping cream
2 T Sugar
1 T vanilla

Combine all the ingredients and whisk to stiff peaks.

For the cocktail:
Pour the rum in a coffee mug. Add the Frangelico and Baileys. Top with coffee and stir. Garnish with the shaved almonds and drink up!

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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