Salmon Cycle

In the Pacific Northwest, trees snack on salmon.

1. It begins with the salmon's life journey. Born in the cool drift of shaded freshwater creeks, salmon swim out to the open ocean to grow and mature. After several years, they return to the waters of their birthplace during the autumn months to spawn. This is called the salmon run.

2. For bears and other predators, the return of the salmon is a time for feasting. Bears often carry our salmon catch into the forest to feed, scattering bits of fish carcasses along the forest floor. Scavengers such as eagles, wolves and inspects swoop in, consuming the rest.

3. Salmon are rich with a distinct form of nitrogen, an important nutritional element which promotes plant growth. The forest soil absorbs some of the nitrogen from the fish carcass, as well as from the predators' excrement and urine.

4. Scientists have determined that for some tree species, up to 80 percent of their nitrogen intake can be traced back to salmon.

5. Thanks to all that extra nitrogen, these trees grow tall and thick along the riverbanks. There, they shade and cool the water, making it an ideal temperature for salmon to spawn in, and the relationship comes full circle.

- courtesy of beside magazine


The Cub Club

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September 20, 2018 Update: As Cow by Bear shifts its focus to a new format in 2019, Cub Club members will retain their priority access on special event announcements and tickets. Please reach out if you have any questions about your Cub Club status or what the future holds!

The Cub Club is designed to bring the most devoted Cow by Bear supporters further into our family circle. While the club will continue to evolve as we move forward, here are the current benefits and eligibility requirements:

Cub Club Rewards & Benefits:

1. Exclusive emails about last minute reschedules (no more months-long wait!) with a 20% discount on these seats.

2. 20% off all merchandise.

3. An official 'Cub Club' badge.

4. Invitation to an annual 'Cub Club' dinner with special menu at unique venue.

5. Entered into quarterly drawing for free merchandise.

6. Opportunity for dish/cocktail to be named in your honor.

Eligibility Requirements:

1. You've been to three or more dinners. (If you've been to two, come on back and we'll have a special induction ceremony for you!) OR

2. You've been to a dinner in both San Diego AND Seattle OR 

3. You've been to all three Cow by Bear experiences (Dinner, Brunch by BearWine by Bear) in San Diego. Don't worry Seattle, we'll be adding those experiences down the road!

If you think you're already eligible for the Cub Club but haven't heard from us, please reach out. We're looking forward to inducting you into the family circle!

Poached Eggs

water (1 1/2-inch in bottom of pot)
2 tbsp vinegar

1. Pour 2 tablespoons of vinegar into the water.
2. Crack open eggs one at a time, into a small bowl.
3. Bring the water to a boil, then reduce to simmer.
4. Pour eggs into a ladle.
5. Gently transfer eggs into the simmering water.
6. Poach the eggs for 3 minutes, spooning the simmering water over the eggs.
7. When the whites become opaque and feel firm to the touch, they are done.
8. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
9. Serve immediately.

Loco in Acapulco


2 oz tito's vodka
3/4 oz fresh lime juice
3/4 oz ancho reyes liqueur
1/4 oz simple syrup

1. Salt half of one double rocks glass with chipotle salt rim.
2. Pour all ingredients into a Boston shaker over ice.
3. Shake for 10-20 seconds and strain into glass over ice. 
4. Garnish with a lime wheel.
5. Drink responsibly.

Caribou Eyes

A traditional game played by Native Alaskans. Five or more players clasp hands and form a circle around one player who is "it". "It" would place his hands on each of the other players and ask who he was. The answer is always the name of an animal. "It" would then try to break out of the circle by stepping on the toes of his captors, who would jump nimbly to avoid this. If "it" succeeded in breaking free, everyone would run after him.

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!

Nana's Hot Buttered R(h)um


This is a take on my Nana's recipe she's been making for as long as I can remember. I use Barbancourt rhum from Haiti, as that's the house booze at Cow by Bear and tastes perfect in this drink, but any spiced rum such as Sailor Jerry's or Captain Morgan's will work just fine.

1.5 quarts vanilla ice cream
2/3 lb. salted butter (melted)
1 1/2 lb. brown sugar
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice

Batter:  In a large mixing bowl, beat together the brown sugar and butter until smooth. Slowly fold in ice cream, then stir in the spices. Batter is ready now if you just cant wait, but to preserve pour into plastic freezer containers and freeze. Batter can be stored in freezer for a year.
Hot buttered r(h)um:  For each mug, put in 2-3 Tbsp. frozen batter, 1 oz. jigger of r(h)um and fill with 3/4 cup hot water. Stir. Makes one hot buttered r(h)um.