Newsletter #17

  • By Bear
  • 23 Jun, 2017

An Update From Bear.

Good morning humans, Bear here. So sorry about the   scare last week.  I'm good and want to thank you all for the well wishes!

It's just that I couldn't possibly believe it was   my real Osa at the door ...not after all that has happened. So I ran. I ran up the coast along the city of angels, with the wildlife in the vast wilderness of Muir Woods, between the massive trees of the Redwoods. I ran through Port Orford - snatching up buttery salmon with every step, ate cheese in Tillamook and roasted artisanal coffee with Modest Mouse in Portland. I ran rampant in Olympia - where the forest and the water become one, boarded a ferry in Bremerton before sneaking past the Fremont Troll. Once in Seattle, I cooked. I cooked five courses and threw a party for new friends that welcomed me with open arms. The Great Oso once told me if I ever again felt in danger, this was the place I was to come.

I'm grateful to the   Five Kingdom Alliance   for locating me and explaining the true story with   Osa   and, amazingly, Osito. My cub! I had the opportunity to speak to them via secure internet connection a few days ago. I feel so blessed and will count the days until I get to see them in bear.

All that said, I have decided it's in everyone's best interest that I remain in Seattle for the time being. I don't trust   QARTEL   is truly as dormant as they seem and believe an attack may be imminent. Us 100 animals protected by the Five Kingdom Alliance have been targeted time and time again and I can't put Osa or Osito at risk. So I'll stay here until things calm down and do what I know best; cook and connect new friends. If you know any humans in the Seattle area, have them come see me  and we'll have a party.

Osa Bear, well, she's the best bear and chef I know. She's the creator of many of the dishes I serve and the inspiration behind the others. She agrees it's best for her and Osito remain in San Diego, continuing to take the dining experience we created together to new heights. She has already classed up the joint during our   dinner service , and my Osito is getting his paws dirty at   Brunch by Bear . One of his recent creations is below. I couldn't be a prouder papa. If you go see them for a meal, give 'em a giant bear hug for me.
***(I hope you're all enjoying watching the story unfold! If you have any questions about your existing reservation, please email me directly at . Thanks for being a friend of Cow by Bear! We're just getting started.)

Lil' Osito's Blueberry Crumble

My cub, Osito, enjoying his tasty Blueberry Crumble.

Blueberry Semifreddo
1 pint blueberries
4.5 tbsp. sugar
1 tbsp. lemon juice
1/2 cup milk
2 egg yolks
1 egg white

pinch cream of tartar
1/4 c mascarpone
1/2 cup heavy cream

Buttermilk Crumb
1 1/2 cup all-purpose flour
2 tbsp. sugar
3/4 tsp. salt
8 tbsp. unsalted butter, melted
1 1/2 tbsp. buttermilk

Lavender Syrup
1 cup sugar
1 cup water
1 bunch lavender sprigs

Blueberry Semifreddo (makes eight 3oz. cups):
1. Wash the blueberries, combine them in a large bowl with the lemon juice and 1 tbsp. of the sugar. Let sit for 20 minutes.
2. Puree the blueberries in a food processor or blender until smooth. Set aside.
3. Bring the milk to a boil in a saucepan over medium heat.
4. While milk is heating, whisk the 2 egg yolks, 3.5 tbsp. of the sugar, and a pinch of salt together in a bowl.
5. When milk is boiling, pour about half of it into the egg mixture and whisk vigorously.
6. Pour the egg mixture back into the rest of the milk and place saucepan back on stove.
7. Heat the milk and egg mixture over low heat, stirring constantly with a wooden spoon to prevent eggs from cooking, until the mixture reaches 170 degree and thickens like a heavy cream.
8. Remove the saucepan from heat. Stir in the blueberries and mix with a spoon.
9. Pour the mixture into the bowl that contained the blueberries and place into an ice bath. Let the mixture cool to 40 degrees.
10. While the blueberry mixture is chilling, whip the egg white in a stand mixer until frothy. Add a pinch of cream of tartar and whipping until medium peaks form. Scrape the whipped egg white into a bowl and set aside.
11. Place the mascarpone and heavy cream into the mixer bowl and whip with whisk attachment until soft peaks form.
12. When the blueberry mixture is cool, fold in the whipped egg white gently with a rubber spatula.
13. When the egg white is nearly mixed, add the whipped cream you made and the mascarpone, and very gently fold to combine.
14. Pour the mixture into a large container, cover, and place in the freezer for at least 4 hours.

Buttermilk Crumb:
1. Preheat oven to 350 degrees.
2. Mix the flour, sugar and salt in a stand mixer.
3. Add melted butter and buttermilk until the mixture begins to combine into small clusters.
3. Bake crumbs on lined cookie sheet for 25 minutes, or until lightly golden brown and still soft to the touch. Let cool for about 30 minutes and the crumb will dry and become crumbly.

Lavender Syrup:
1. Combine the sugar and water in a saucepan and heat until sugar is completely dissolved.
2. Add lavender and steep, uncovered, for 30 minutes.
3. Remove lavender and strain. Cool before serving.

To Plate:   Place the semifreddo mold off center on a plate and surround with crumble. Dress lightly with lavedner syrup and garnish with fresh lavender.

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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