Hey, what’s up humans? It’s me, Bear.
It’s been so nice seeing many of you at Cow by Bear, some for the first time and others as repeat offenders coming in for a new menu or location. If you haven’t had the chance to come in for a dinner yet, I can’t wait to see your face in person!
It’s hard to believe it’s been nearly five years since the first Cow by Bear iteration began, with me cooking for some friends and testing the concept in my apartment. Since then, the community has grown larger than I ever would have imagined. This is worth celebrating, me thinks, so I’m putting on a special 5-year Anniversary Dinner on September 17 for 100 guests. I just locked in the secret waterfront location, and couldn’t be more excited. The dinner will begin at 7pm and be a 10-course menu, paired with cocktails and amazing wine. Tickets are on sale here.
As a subscriber to our newsletter you have priority access for tickets, but we’ll be announcing to the public on Monday morning. We expect the tickets to sell out quickly, so if you’re interested in celebrating with us you’ll want to swoop up your tickets quickly!
Ok, on to the fun stuff…One of the many great things about San Diego and it’s climate is the fact that certain produce stays in season all year round, or a crop will pop up when least expected. It’s no secret I’m a huge fan of root vegetables, and they often appear on our menus right next to the 50-day dry aged ribeye. I started noticing one of my favorite root vegetables, the rutabaga, at my Farmer’s Market the last couple weeks so I was sure to pick up a few. I’ll have them on the Cow by Bear menu while they last, and have provided a simple but tasty recipe below if you want to give it a whirl yourself. They may be gone at any moment (not returning until late Fall), so grab a couple now from your local market or Jimbo’s, where they are also currently available. Below that, a delicious cocktail I just concocted in the lab.
Roasted Rutabaga in Brown Butter (Serves 4 as a side)
1 large rutabaga
4 Tbsp. unsalted butter
Flaky salt & freshly ground black pepper
Juice of 1/2 lemon
2 Tbsp. finely chopped parsley
Heat the oven to 450°F. Peel the rutabaga with a peeler and cut into 1/2-inch cubes.
Melt the butter in a saucepan over medium heat and cook for 5 minutes, until the butter foams then browns into a nutty liquid.
Toss the rutabaga with the browned butter and season with salt & pepper. Move the rutabaga to a large baking sheet and spread into a single layer. Roast for 30 to 40 minutes, until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley. Enjoy!
Muddle together the lemon, honey, syrup and thyme in a shaker. Pour in whiskey and muddle again. Pour over ice and top with soda. Garnish with a sprig of thyme and, if you want, sprinkle on a little smoked sea salt.