Newsletter #15

  • By Bear
  • 12 May, 2017

A Bear & His Wine

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.

Here's Kaitlin:
When was the last time you picked out a   Merlot   to pair with your Filet Mignon (or dry-aged Ribeye)? Did you know that in a case of life imitating art, the movie Sideways drastically altered the way wine consumers viewed Merlot, and subsequently the amount of Merlot being planted in the United States dropped? Cabernet Franc is actually a parent grape to both Merlot and Cabernet Sauvignon, and so Merlot is often mistaken for Cabernet Sauvignon in blind tastings. Have I convinced you to revisit it yet? What if I told you that Merlot often has a flavor profile of tobacco, fig, raspberry, mocha, and nutmeg?

Riesling   is another under-appreciated grape varietal, and one of my personal favorites to drink right now. Many people are quick to assume that Riesling is sweet and dismiss it. While Riesling can be made in a sweet style (and those are often very delicious if well-balanced), it can also be completely fermented to dryness. I love bringing dry Rieslings to dinner parties and pairing events and surprising guests when I tell them they are drinking Riesling. It is also one of the few grapes that can pair well with spicy foods, Chinese food, curries, as well as cured meats. On Tuesdays we have been discussing some of the most common (read: noble) grape varietals and the stories behind what make them so world-renowned.   Sign up to join me   in learning about new wines, winemaking styles, etc., all while tasting a curated selection of excellent and interesting wines. Happy drinking!
If you need a thoughtful last minute Mother's Day gift, may I suggest this bread, beet butter and lemon oil combo? I'll be delivering to some of my favorite mom's on Sunday, so say hi if you see me around!

Bear's Ciabatta Bread: beet butter + lemon oil
3 1/4 c all purpose flour
1 t kosher salt
3/4 t sugar
1 1/2 t dry yeast
1 3/4 c lukewarm water
3 red or pink baby beets
2 c unsalted butter at room temperature, cut into 1 in. pieces
15 lemons
1/2 c olive oil

Ciabatta:
Add flour, salt, sugar and yeast to a bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds.
2. Add the water slowly while still mixing until dough starts to come together.
3. Increase speed to medium and mix for 5 minutes.
4. Clean and change out the paddle for the hook attachment. Mix on medium-high speed for 5 minutes.
5. Clean and remove the hook, and with floured paws, reach underneath the dough, lift straight up, and slap that sucker back into the bowl against itself. This will begin to create small bubbles that will appear under the surface of the dough. Slap it silly for about 5 minutes, or until you tire yourself out.
6. Lightly grease the inside of a large bowl with olive oil and scrape the still tacky dough inside. Allow to rise until doubled in size in a draft-free space, 1-2 hours depending on the heat and humidity in your kitchen.
7. Once doubled, preheat your oven to 400F and turn the dough out onto a floured baking sheet lined with parchment or a silicone mat. Bake for 35-45 minutes or until the crust is a light bear brown.  
8. Remove from the oven and let cool a little before devouring it at once!

For the Beet Butter:
1. Preheat oven to 300F. Wash and trim the tops and bottoms of the baby beets.
2. Place beets in a foil pouch with a dash of canola oil and kosher salt. Seal the pouches and roast beets in oven for 1 1/2 to 2 hours or until very tender.
3. Remove beets from oven, open puches and allow beets to cool. When cool to handle, remove the skin from the beets with a damp towel you wanted to dye red anyway.
4. Place beets in a blender and puree until smooth. Scoop out of blender into a bowl.
5. Clean the bowl of the blender and add the butter and puree until smooth. Slowly add the beet puree until you can taste a nice balance of butter and beets. Season with salt, or keep it unsalted, as you wish.
6. Scrape the beet butter out into a container with a lid, and store in refrigerator until ready to use.

For the Lemon Oil (if you don't have the proper equipment, I suggest picking up a bottle of   Lusty Lemon ):
1. Zest the lemons.
2. Place the zest in an empty   whipped cream canister .  
3. Add the oil.
4. Charge the canister with 2 cartridges, then swirl the canister for 30 seconds.
5. Allow the oil to infuse for 2 miuntes or longer depending on how deep you want the lemon flavor to be.
6. Slowly dispel the air from the canister pointed down into a bowl. Once the air has emptied out, open the canister and strain the oil into a fun little bottle.
7. Enjoy that stuff on everything!
Before I arrived in San Diego, I was spending a good chunk of my time in Mexico City, where I fell for another chef I was working with. Her name was Osa. I credit her for creating and naming this drink after me.

El Oso Peludo
1 oz. Mezcal (the smokier the better)
2 oz.   Mead  (I recommend The Foundation from   Meadiocrity )
1/2 oz. ginger syrup
1/2 oz. lime juice
1/2 oz. Cointreau
1/4 oz. honey syrup

Add all ingredients to a Boston shaker and shake. Fill old fashioned glass with ice or one whiskey cube. Pour ingredients and then with top with Mead. Garnish with candied ginger and drink it up!

Bear’s Necessities (Archive)

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.
By Bear 16 Sep, 2016

Hey Friends,


We're one day away from our big Anniversary dinner and I couldn’t be more excited. This whole ride has been really amazing, and I feel like we’re just scratching the surface of how great and special it can be. I want to thank you all for following along and being part of this experience. Putting on these dinners and special events (and soon Brunch !) has been so rewarding for me, and it’s because I’ve had the chance to meet and spend an evening with so many of you wonderful humans. So, this is a giant Bear hug from me to you. Thank you!

While the staff and I are hard at work getting all the details just right for our dinners this weekend, I also wanted to take the opportunity to announce our next big event! On Saturday, October 29, we’ll be hosting a special Halloween dinner! This is sure to be as delicious as it is spooky, featuring 7 deadly courses paired with 7 deadly wines. We’ll be having a costume contest, with the winners taking away some great prizes…but you’re going to have to beat me out and I have some pretty epic ideas circulating my big bear brain, if I may say so myself.


We have the perfect location lined up, but I can’t guarantee that it’s not haunted. You may experience some experiences, but that’s all part of the experience. Dinner is $200 per person and reserved to 50 guests. As a member of our newsletter, you’re getting priority access to this announcement - but we’ll be making a larger announcement on Monday so if you’re interested in coming make sure to get your tickets now before they’re gone.


Tickets are on sale now and available here.


Feel free to reach out to me directly at bear@cowbybear.com if you have any questions at all.

Thanks and we hope to spend a spooky evening with you!

Bear.

By Bear 02 Aug, 2016

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 cowbybear.com/brunch .

 

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.


SPECIAL EVENT DINNERS

 

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!

 

BOOK YOUR PRIVATE HOLIDAY DINNER NOW

 

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 bear@cowbybear.com to inquire about availability!

 

RECIPES

 

Now that that’s all out of the way, on to a couple recipes!

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