Newsletter #9

  • By Bear
  • 04 Oct, 2016

Recipes + Recaps

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.
Imperial Buck w/ Haitian Rhum Barbancourt

1.5 oz. Haitian Rhum Barbancourt
1/4 oz. fresh lime juice
3/4 oz. pineapple juice
2 dashes of bitters
Shake and strain over ice
Top with   ginger beer

We were also lucky to have a guest dish prepared by our friend, Chef Marguerite Grifka, formerly of   Starlite   and now at her own   California's Table . She prepped for us a 'Super Simple Melon Kanten' and it's really great.
Super Simple Melon Kanten

2 heaping cups watermelon chunks (or honeydew or cantaloupe)
water
2 tbsp. granulated sugar
2 tsp. Kanten powder (or agar-agar powder)*

Cut melon in half. Remove seeds from the melon and scoop out the flesh. Then strain through a sieve to reserve the juice. Add water to the juice, up to 500ml. Add granulated sugar and Kanten powder, then mix well. Put in a pot, bring to a boil, and boil for 2 minutes, stirring constantly. Put in the fridge until chilled (at least two hours) and serve.

I also wanted provide a recipe for our Coffee Mustard Steak Sauce because I'm constantly getting asked for the recipe and I'm not very good at keeping secrets. It's always a hit when on the menu at Cow by Bear. We serve it with   ribeye , of course, but it can go on pretty much any meat.

Coffee Mustard Steak Sauce (makes about 2 cups)

2 tbsp. honey
1/2 c dijon mustard
1/4 c white vinegar
1/4 c   cold-brew coffee
1 1/2 tbsp. ground coffee
1 tsp. salt
pinch of black pepper
1 tsp. sugar
3/4 c vegetable oil

Add all the ingredients save for the oil into a food processor and blend for 15 seconds. While still running, slowly add the vegetable oil in a thin stream until all the oil is incorporated and the mustard starts making a loud noise inside the bowl. The mustard should be fairly loose, but be able to thoroughly coat the back of a spoon (or finger). Adjust seasonings to taste, but I like mine to have bold coffee notes, a slight kick from the mustard, and a smooth honey-sweet finish.

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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