Private Dinner Series + Halloween Recap


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.”


While some of my most memorable dinners have been when five couples enter as strangers and leave as new friends, it's always a raucous time when we host a group of friends that has reserved the entire table. We've had many inquiries lately about how to arrange your own private Cow by Bear dinner. In the past, in order to do this you would have to choose an available Thursday-Saturday that didn't already have seats booked by any other guests, which often times results in a six month wait or longer. I'm happy to announce our new Private Events Series, where you can book up to 14 seats on any Sunday through Wednesday evening. You'll enjoy our 5-course meal paired with great wines, and have the ability to customize the evening to your liking. It's a beautiful way to celebrate life's moments or gather with loved ones. Price is a flat fee of $2,500. December dates are filling up fast for the holidays, but there are a handful of dates that remain open. Please note, we do require at least a 7 day advance notice for private dinners. Just email me direct at with any questions or to check availability for the date of your choice.


We had an amazing time at our 1st Annual Halloween Dinner Party last month. Fifty guests came out to experience our '7 Deadly Sins' dinner. I had a blast coming up with and cooking this menu, and even more fun getting to spend it with an awesome group of new and old friends. Be on the lookout for more special event announcements upcoming, and take a look at some pictures from the evening here. 

Now onto a couple recipes. I must admit, this first one is a repeat of a recipe I sent out around this time last year. A few days ago, I was craving this cocktail and couldn't remember how to make it. I pillaged through the archives of this newsletter to pull out the recipe and am so glad I did. I've had a few too many over the last couple days, but it's that time of the year I like start getting loose. So here it is again, a reminder to all of you that have been here for a while, and something original for all the new faces around here.

Hard Cider Old Fashioned

2 ounces hard cider (I love using   Julian Apple Pie )
1 tsp. brown sugar
A couple drops of angostura bitters
2 ounces bourbon whiskey (my favorite is   Woodinville Whiskey   but any nice bottle will do you just fine).
Apple slice, for garnish
Cinnamon (dash or stick)
Ice, to serve

In a lowball glass, combine the hard cider, bitters and brown sugar. Stir until the sugar is dissolved. Add the whiskey and stir again. Drop in the ice and garnish with the apple slice and cinnamon.


As the days get shorter and the weather (hopefully) turns, I love to hunker down and treat myself to a big, hearty cheese dip. This is one of my favorites and a take on a recipe handed down from my Uncle Knock Knock. If election season has you down, this will cheer you right up.

Hot & Creamy Collard Dip (makes 3.5 cups)

2 slices bacon (I love the bacon from Da Le Ranch I get at the Little Italy Farmer's Market)
1 small sweet onion, diced
1 medium red bell pepper, diced
1lb. fresh collard greens, trimmed & coarsely chopped
3 garlic cloves, minced
1 eight-ounce package cream cheese, cubed & softened
2 ounces Monterey Jack cheese, shredded
1/2 cup sour cream
1/2 tsp. Cajun seasoning

Preheat oven to 350. In a large skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but about 2 teaspoons of bacon drippings from skillet. Add onion and bell pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Crumble the bacon and add to mixture. Spread into a 1-1/2-quart casserole dish and bake, uncovered, 10 minutes or until warmed through. Serve with your favorite vegetables, chips or just slathered on everything. Once winter hits, I actually bathe in this stuff.


Just a few housekeeping notes to wrap up this post. Beginning in December, we'll be taking our Thursday-Saturday dinners and Sunday brunch from 10 guests up to 14. Fourteen has always been the magic number in my mind, even back at the beginning when I was serving 6 guests inside my apartment. It enables us to bring more people together while still remaining intimate, and will allow us to operate much more effectively, providing a better all around experience for our guests. If you already have a reservation for all 10 seats, you will have the opportunity to remain as a party of 10 or increase your party size up to 14.

Additionally, reservations made after January 1 will see a price increase, from $150 per person to $175 per person (this does not impact any reservations already made). This is the first price increase since 2014, and necessary to not only continue providing the type of experience our guests expect but to also make enhancements that will keep what we do fresh and unique. I’m very sensitive to price, as I know we’re already on the high end in San Diego, and appreciate your understanding on this matter.

To read more about these upcoming changes, please click here. Feel free to reach out to me directly at if you have any questions at all. I love hearing from you all and can't wait to see you. Thanks!