A Journey Through Mexico


In the summer of '99 I found myself motorcycling through Mexico on a spiritual journey. I was out to find myself. To do so I was to find the Great Oso, guru of all walking and talking animals. Unfortunately whoever it was that said, "Don't meet your heroes" was right. He was a total nincompoop.

But I can't be mad about the trip, for this is when I met my dear Osa. It's where we fell in love, where I thought I lost her and where we return often with our cub, Osito. It's a very sacred place. We're honored to share with you our experiences with Food by Bear: Mexico!

The series will run on Friday and Saturday evenings at 8pm during November and December. As usual it is a 5-course meal with fine wine pairings. Price per person is a flat $185.

Tickets are available exclusively to newsletter readers today before going live to the public tomorrow. Book now to make sure you get your preferred date. We look forward to spending an evening with you!



  • Congratulations to our dear friend, Holly! Holly is the winner of the 2019 Fat Bear Challenge. We're so happy for her. It truly couldn't have happened to a fatter...er...better bear!


serves 6

6 large U-10 scallops
1 kabocha squash, sliced
pomegranate seeds
sesame salsa macha*
salt and pepper
olive oil

*for the salsa:
1 oz. dried chile de arbol
1 oz. dried guajillo chiles
1/4 c peanuts
1/4 c almonds
t tbsp sesame seeds
4 garlic cloves, halved
1/2 tsp mexican oregano
2 c extra virgin olive oil
1 tbsp cider vinegar
1 tsp salt

for the salsa:

1. Stem the chiles, cut or tear them open and get rid of the seeds. Cut into 1/4-inch or smaller pieces.

2. In a large saucepan over medium-high heat, cook peanuts, almonds, sesame seeds, garlic and oil until garlic is golden brown, about 5 minutes. Remove from heat and add chiles. Let cool.

3. Mix the salt in the cider vinegar in a small bowl until the salt dissolves. Add the vinegar and oregano to the pan. Once the mixture has cooled to room temperature, add all ingredients to a food processor. Pulse until chunky. Do not over process to a smooth consistency. Season to taste and enjoy on everything.

for the squash:

1. Preheat oven to 350. Cut squash into wedges about an inch thick, leaving the skin on. Toss the wedges in a bowl with olive oil, salt and pepper. Align on a baking sheet and cook for about 25-30 minutes, until tender.

for the scallops:

1. Preheat large cast iron skillet on medium high heat for about 3 minutes. Remove mussel from scallops and pat dry. Season with salt and pepper.

2. Add just enough olive oil to coat the pan. Reduce heat to medium and add scallops to pan, leaving about an inch of space between each one. Sauté scallops until first side is golden brown, then flip. Cook another three or four minutes, until they feel firm if squeezed from the side. Remove pan from heat and allow scallops to rest.

to assemble:

1. Dress plate with a smattering of salsa. Arrange a slice or two of squash on the salsa in the center of the plate. Place rested scallop on top of squash. Drizzle more salsa on top if desired. Garnish with pomegranate seeds. Enjoy!


1 oz blanco tequila
1 oz ancho reyes
6 oz grapefruit soda
.5 oz fresh lime juice
charred grapefruit wedge

Salt the rim of a highball glass. Combine tequila, ancho, soda and lime juice. Stir. Add ice and garnish with charred grapefruit wedge.