Hey Y’all! How’s everyone’s summer going? Hopefully you’re making some time to do what you love – traveling, spending time with family, getting outdoors…whatever it is that makes you happy. That’s really been the thrill for me of running Cow by Bear, getting to do what I love – cooking and bringing people together.
I’ve had the opportunity to host some amazing folks already this summer and appreciate everyone that has come in for a dinner. I’m always looking for ways to keep our experience fresh and unique and opportunities to bring more people together. It’s in this spirit that I’m happy to announce we are starting a Sunday brunch experience - Brunch by Bear - beginning Sunday, October 2. As a subscriber to our newsletter you have priority access for tickets, which are available now at cowbybear.com/brunch .
Tickets are $100 per person and the experience will be unlike any brunch you’ve ever been a part of. The brunch will include 5 courses and feature signature drinks. You’ll leave fat and happy. Brunch starts at 10:30am and, like our dinners, reserved to just 10 seats.
SPECIAL EVENT DINNERS
A huge THANK YOU to all of you that purchased tickets for our Anniversary dinner in September. It sold out even quicker than I anticipated, and I can’t wait to spend an amazing evening together. We’re planning an even bigger New Years Eve celebration, which I’ll be announcing here on this newsletter in the coming weeks!
BOOK YOUR PRIVATE HOLIDAY DINNER NOW
Now is also the time to book your company’s holiday event with Cow by Bear. In addition to our regularly scheduled Thurday-Saturday dinners, we’ll be available to put on dinners for parties between 10-14 on every other day in the month of December. Email me at firstname.lastname@example.org to inquire about availability!
Now that that’s all out of the way, on to a couple recipes!
Curried Squash Blossom Risotto
1 large shallot, minced
2 Tbsp. garlic, minced
1 bay leaf
2 Tbsp. butter
1 ½ cup Arborio or short-grained rice
½ cup dry white wine
5 cups chicken broth
½ cup curried zucchini puree (recipe below)
½ cup freshly grated Parmesan cheese
Butter (to taste)
Salt & Pepper (to taste)
For the Curried Zucchini Puree:
1 cup zucchini, chopped
¾ cup heavy whipping cream
Curry Blend seasoning (to taste)
¼ cup white onion, minced
1 Tbsp. garlic, minced
Take the white onion and minced garlic and sweat over medium heat with a dab of butter. When onion is translucent, add the chopped zucchini and stir to combine. When zucchini is warmed through, add the heavy cream and a dash of salt, lower heat to low and cover with a lid. Cook, stirring once, until zucchini is tender and cooked all the way, about 10 minutes. Remove from heat and add to a blender. CAUTION : Hot food in a blender creates a steaming vacuum, so hold a towel over the opening in the lid to protect from burning. Add 1 tsp. at a time of any curry blend you like, another dash of salt, and blend on high until a smooth puree is formed. Taste and season until it’s to your flavor. Strain through a fine mesh strainer and reserve for later use. You will have more than what is needed for the risotto.
For the Risotto:
First, pull out the oldest wooden spoon you have, and remember: the secret ingredient in all risottos is patience. Clear your schedule for at least 30 minutes and put on some comfy slippers.
Add the 5 cups of chicken broth to a saucepan and heat to a faint simmer. Keep warm. Add the shallot, garlic, bay leaf and butter to a wide, heavy-bottomed pan with a dash of salt and heat over medium. Once the smell of buttery shallots and garlic fills your kitchen, add the rice. Toast the rice for about 3 minutes, careful not to burn, then add the wine. Cook, stirring often, until the rice has absorbed all the liquid. Then grab your ladle and start adding 1 cup of broth at a time, each time stirring often and watching and waiting until all of the liquid is absorbed before adding any more. When you are left with about 1 cup of stock in the saucepan, taste the risotto. If the risotto is still a little crunchy, add the rest of the liquid to the risotto and cook until the rice is al dente. Remove from heat and add the zucchini puree, parmesan cheese, butter, and season with salt and pepper. Stir to combine all the flavors, and taste. You will know it’s perfect when you can’t get the smile off of your face. I like to serve this at the restaurant with whipped coconut cream, mint, and roasted veggies.
Kodiak Cooler Sangria
1 bottle dry white wine
¾ cup gin
½ honeydew melon, cubed
1 pear, cubed
½ cup green grapes
½ seedless cucumber, sliced
½ cup packed fresh mint leaves
1 cup ginger beer
Combine all the ingredients except ginger beer in a large pitcher and stir. Refrigerate overnight. Just before serving, pour in the ginger beer and stir to combine. Serve over ice and top with additional ginger beer if necessary for your taste.