An Update From Bear.

Good morning humans, Bear here. So sorry about the scare last week. I'm good and want to thank you all for the well wishes!

It's just that I couldn't possibly believe it was my real Osa at the door ...not after all that has happened. So I ran. I ran up the coast along the city of angels, with the wildlife in the vast wilderness of Muir Woods, between the massive trees of the Redwoods. I ran through Port Orford - snatching up buttery salmon with every step, ate cheese in Tillamook and roasted artisanal coffee with Modest Mouse in Portland. I ran rampant in Olympia - where the forest and the water become one, boarded a ferry in Bremerton before sneaking past the Fremont Troll. Once in Seattle, I cooked. I cooked five courses and threw a party for new friends that welcomed me with open arms. The Great Oso once told me if I ever again felt in danger, this was the place I was to come.

I'm grateful to the Five Kingdom Alliance for locating me and explaining the true story with Osa and, amazingly, Osito. My cub! I had the opportunity to speak to them via secure internet connection a few days ago. I feel so blessed and will count the days until I get to see them in bear.

All that said, I have decided it's in everyone's best interest that I remain in Seattle for the time being. I don't trust QARTEL is truly as dormant as they seem and believe an attack may be imminent. Us 100 animals protected by the Five Kingdom Alliance have been targeted time and time again and I can't put Osa or Osito at risk. So I'll stay here until things calm down and do what I know best; cook and connect new friends. If you know any humans in the Seattle area, have them come see me and we'll have a party.

Osa Bear, well, she's the best bear and chef I know. She's the creator of many of the dishes I serve and the inspiration behind the others. She agrees it's best for her and Osito remain in San Diego, continuing to take the dining experience we created together to new heights. She has already classed up the joint during our dinner service, and my Osito is getting his paws dirty at Brunch by Bear. One of his recent creations is below. I couldn't be a prouder papa. If you go see them for a meal, give 'em a giant bear hug for me.

***(I hope you're all enjoying watching the story unfold! If you have any questions about your existing reservation, please email me directly at   bear@cowbybear.com . Thanks for being a friend of Cow by Bear! We're just getting started.)

Lil' Osito's Blueberry Crumble

Blueberry Semifreddo 
1 pint blueberries
4.5 tbsp. sugar
1 tbsp. lemon juice
1/2 cup milk
2 egg yolks
1 egg white
salt
pinch cream of tartar
1/4 c mascarpone
1/2 cup heavy cream

Buttermilk Crumb 
1 1/2 cup all-purpose flour
2 tbsp. sugar
3/4 tsp. salt
8 tbsp. unsalted butter, melted
1 1/2 tbsp. buttermilk

Lavender Syrup 
1 cup sugar
1 cup water
1 bunch lavender sprigs

Blueberry Semifreddo (makes eight 3oz. cups):
1. Wash the blueberries, combine them in a large bowl with the lemon juice and 1 tbsp. of the sugar. Let sit for 20 minutes.
2. Puree the blueberries in a food processor or blender until smooth. Set aside.
3. Bring the milk to a boil in a saucepan over medium heat.
4. While milk is heating, whisk the 2 egg yolks, 3.5 tbsp. of the sugar, and a pinch of salt together in a bowl.
5. When milk is boiling, pour about half of it into the egg mixture and whisk vigorously.
6. Pour the egg mixture back into the rest of the milk and place saucepan back on stove.
7. Heat the milk and egg mixture over low heat, stirring constantly with a wooden spoon to prevent eggs from cooking, until the mixture reaches 170 degree and thickens like a heavy cream.
8. Remove the saucepan from heat. Stir in the blueberries and mix with a spoon.
9. Pour the mixture into the bowl that contained the blueberries and place into an ice bath. Let the mixture cool to 40 degrees.
10. While the blueberry mixture is chilling, whip the egg white in a stand mixer until frothy. Add a pinch of cream of tartar and whipping until medium peaks form. Scrape the whipped egg white into a bowl and set aside.
11. Place the mascarpone and heavy cream into the mixer bowl and whip with whisk attachment until soft peaks form.
12. When the blueberry mixture is cool, fold in the whipped egg white gently with a rubber spatula.
13. When the egg white is nearly mixed, add the whipped cream you made and the mascarpone, and very gently fold to combine.
14. Pour the mixture into a large container, cover, and place in the freezer for at least 4 hours.

Buttermilk Crumb:
1. Preheat oven to 350 degrees.
2. Mix the flour, sugar and salt in a stand mixer.
3. Add melted butter and buttermilk until the mixture begins to combine into small clusters.
3. Bake crumbs on lined cookie sheet for 25 minutes, or until lightly golden brown and still soft to the touch. Let cool for about 30 minutes and the crumb will dry and become crumbly.

Lavender Syrup:
1. Combine the sugar and water in a saucepan and heat until sugar is completely dissolved.
2. Add lavender and steep, uncovered, for 30 minutes.
3. Remove lavender and strain. Cool before serving.

To Plate:   Place the semifreddo mold off center on a plate and surround with crumble. Dress lightly with lavedner syrup and garnish with fresh lavender.

The origins of Cow by Bear are rooted in Mexico City.

The origins of Cow by Bear are rooted in Mexico City.

I'm often asked how Cow by Bear began and have shared bits and pieces of the story along the way. I haven't been completely honest, though, as it's tough for me to talk about the key ingredient to the entire story. Her name was Osa Bear.

Osa and I met in 1999. I had just arrived in Mexico after an intense period in rural Haiti where I'd been cooking up the remains of animals sacrificed during Vodou ceremonies. These rituals are deeply connected to the culture of the people, and the moveable feasts would feed the village for weeks. I often felt like the ancient spirits were speaking to me and I believe it was their guidance that led me on my next journey; to find The Great Oso, spiritual leader of all bears and rumored to be holed up in an abandoned minor league baseball stadium in Mexico City.

When I arrived my eyes focused on something much more beautiful than I ever could have imagined. It was Osa, daughter of The Great Oso, breaking down one of the finest cuts of beef I had ever seen. I knew right then I loved her, although it was months before I could muster up the courage to say it out loud. Osa was the kind of bear that turned heads when she walked in a room, and I'm pretty sure it wasn't just because she was a bear. She could ice skate, fence, surf, write poetry, beat Contra on the Nintendo without cheat codes and speak 5 languages (not including Bear).

She taught me so much about life, about being a better bear, and more about cooking than all of my other masters combined. We came up with the idea to start Cow by Bear together and spent countless nights sketching out the plan, before the tragedy - a story for another time. Cow by Bear is hers as much as it is mine and it eats me up that she didn't survive to see our dream come true. But it gives me so much pleasure knowing her heart and soul is in every single dish we make.

Esto es todo para ti, Osa.

Getting my shopping done at the Little Italy Farmer's Market.

Now onto some bizness. After much thought, I've decided to not host a large Halloween dinner party this year. As much fun as last year's event was, the planning that goes into larger parties can risk taking away from the quality of our traditional 14 person events and that's something I'm not comfortable with. I have opened up the October 26-28 dinner seats that were previously on hold, and they can be purchased here: https://cowbybear.tocktix.com. These tickets are currently the soonest we have available for dinner for two, so if grab them before they're gone!

If you're interested in joining us for a Cow by Bear experience and can't wait that long, remember we also offer Brunch by Bear on Sundays and Wine by Bear every other Tuesday. We currently have availability for brunch as soon as July 2 and Wine as soon as June 20. I hope to see you at one of these events!

And, of course, some recipes:

I've just introduced a dueling tacos appetizer to the upcoming menu and have been experimenting with this delicious duck taco. Pro tip: Get that skin crazy crispy so it's almost like a chicharrones. I feel so sad for my bear brethren, they just have no idea what they're missing out on when it comes to tacos!

Duck Tacos with Cherry Chipotle Salsa

Duck Taco Ingredients
1 lb. duck breast
2 tsp. chipotle chili powder
1 tsp. cumin, toasted & grounded
1/4 tsp. salt
2 c chipotle cherry salsa (see below)
12 small corn tortillas, lightly toasted
2 cups red cabbage, thinly sliced and tossed in 2 tbsp. sour cream
4 ounces goat cheese, crumbled

Salsa Ingredients
2 cups cherries, pitted
1 chipotle chili in adobo, chopped
1/4 c red onion, diced
1 small clove garlic, grated
1 handful basil
1 tbsp. balsamic vinegar
salt & pepper to taste

For the Tacos: 
1. Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.

2. Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes  up to over night.

3. Start the duck breast, skin side down, in a cold, oven-proof pan. Place over medium heat and slowly cook until the fat has rendered and the skin is crispy, 10-15 minutes.

4. Place the pan into a preheated 400 F oven for 8 minutes, or until duck registers 132 F with thermometer.

5. Remove and set the duck breast aside and let rest for 5 minutes before slicing.

6. Drain the excess fat from the pan, add the salsa, deglaze the pan and simmer to remove any excess liquid.

7. Assemble the tacos and enjoy.

For the Chipotle Cherry Salsa: 
1. Puree everything in a food processor until smooth. (Puree less if you prefer a salsa with a little more texture).

Can I confess something to you? Promise? Ok, this recipe is just one of many ways to make a  Pimms Cup, a cocktail that's been around since the 1800s. I simply gave it a fun name after my favorite female, British tennis player. I first came across this drink at Wimbledon in 1984, sucking them down in the stands with John McEnroe while we watched Annabel Croft take on Chris Evert. It's been one of my favorite summer drinks ever since.

The Annabear Croft

4 cucumber slices
1.5 oz. Pimms No. 1
1/4 oz. fresh lime juice
4 oz. ginger beer

Slice 3 cucumbers and muddle in a Boston shaker. Add ice to the shaker, followed by the Pimms and lime juice. Shake vigorously and strain into a glass, over ice. Top with ginger beer and garnish with a cucumber slice.

Enjoy!

A Bear & His Wine

I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico (RIP). Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the Wine by Bear program. Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the 6 Noble Grapes, and I asked Kaitlin to write a guest post about a couple of the varietals.

Here's Kaitlin: 
When was the last time you picked out a Merlot to pair with your Filet Mignon (or dry-aged Ribeye)? Did you know that in a case of life imitating art, the movie Sideways drastically altered the way wine consumers viewed Merlot, and subsequently the amount of Merlot being planted in the United States dropped? Cabernet Franc is actually a parent grape to both Merlot and Cabernet Sauvignon, and so Merlot is often mistaken for Cabernet Sauvignon in blind tastings. Have I convinced you to revisit it yet? What if I told you that Merlot often has a flavor profile of tobacco, fig, raspberry, mocha, and nutmeg?

Riesling is another under-appreciated grape varietal, and one of my personal favorites to drink right now. Many people are quick to assume that Riesling is sweet and dismiss it. While Riesling can be made in a sweet style (and those are often very delicious if well-balanced), it can also be completely fermented to dryness. I love bringing dry Rieslings to dinner parties and pairing events and surprising guests when I tell them they are drinking Riesling. It is also one of the few grapes that can pair well with spicy foods, Chinese food, curries, as well as cured meats. On Tuesdays we have been discussing some of the most common (read: noble) grape varietals and the stories behind what make them so world-renowned. Sign up to join me in learning about new wines, winemaking styles, etc., all while tasting a curated selection of excellent and interesting wines. Happy drinking!

If you need a thoughtful last minute Mother's Day gift, may I suggest this bread, beet butter and lemon oil combo? I'll be delivering to some of my favorite mom's on Sunday, so say hi if you see me around!

Bear's Ciabatta Bread: beet butter + lemon oil

3 1/4 c all purpose flour
1 t kosher salt
3/4 t sugar
1 1/2 t dry yeast
1 3/4 c lukewarm water
3 red or pink baby beets
2 c unsalted butter at room temperature, cut into 1 in. pieces
15 lemons
1/2 c olive oil

Ciabatta: 
Add flour, salt, sugar and yeast to a bowl of a stand mixer fitted with the paddle attachment. Mix on low for 30 seconds.
2. Add the water slowly while still mixing until dough starts to come together.
3. Increase speed to medium and mix for 5 minutes.
4. Clean and change out the paddle for the hook attachment. Mix on medium-high speed for 5 minutes.
5. Clean and remove the hook, and with floured paws, reach underneath the dough, lift straight up, and slap that sucker back into the bowl against itself. This will begin to create small bubbles that will appear under the surface of the dough. Slap it silly for about 5 minutes, or until you tire yourself out.
6. Lightly grease the inside of a large bowl with olive oil and scrape the still tacky dough inside. Allow to rise until doubled in size in a draft-free space, 1-2 hours depending on the heat and humidity in your kitchen.
7. Once doubled, preheat your oven to 400F and turn the dough out onto a floured baking sheet lined with parchment or a silicone mat. Bake for 35-45 minutes or until the crust is a light bear brown.  
8. Remove from the oven and let cool a little before devouring it at once!

For the Beet Butter: 
1. Preheat oven to 300F. Wash and trim the tops and bottoms of the baby beets.
2. Place beets in a foil pouch with a dash of canola oil and kosher salt. Seal the pouches and roast beets in oven for 1 1/2 to 2 hours or until very tender.
3. Remove beets from oven, open puches and allow beets to cool. When cool to handle, remove the skin from the beets with a damp towel you wanted to dye red anyway.
4. Place beets in a blender and puree until smooth. Scoop out of blender into a bowl.
5. Clean the bowl of the blender and add the butter and puree until smooth. Slowly add the beet puree until you can taste a nice balance of butter and beets. Season with salt, or keep it unsalted, as you wish.
6. Scrape the beet butter out into a container with a lid, and store in refrigerator until ready to use.

For the Lemon Oil (if you don't have the proper equipment, I suggest picking up a bottle of Lusty Lemon): 
1. Zest the lemons.
2. Place the zest in an empty whipped cream canister .  
3. Add the oil.
4. Charge the canister with 2 cartridges, then swirl the canister for 30 seconds.
5. Allow the oil to infuse for 2 miuntes or longer depending on how deep you want the lemon flavor to be.
6. Slowly dispel the air from the canister pointed down into a bowl. Once the air has emptied out, open the canister and strain the oil into a fun little bottle.
7. Enjoy that stuff on everything!

EL OSO PELUDO

Before I arrived in San Diego, I was spending a good chunk of my time in Mexico City, where I fell for another chef I was working with. Her name was Osa. I credit her for creating and naming this drink after me.

El Oso Peludo

1 oz. Mezcal (the smokier the better)
2 oz.   Mead  (I recommend The Foundation from   Meadiocrity )
1/2 oz. ginger syrup
1/2 oz. lime juice
1/2 oz. Cointreau
1/4 oz. honey syrup

Add all ingredients to a Boston shaker and shake. Fill old fashioned glass with ice or one whiskey cube. Pour ingredients and then with top with Mead. Garnish with candied ginger and drink it up!

A Tale of Uncle Wilbur

Hi Humans, Bear here. In another life, long ago, I'd just be awakening from my long winter slumber, ecstatic about what the warm weather would bring me and my family and friends. Truth is, I was never a huge fan of hibernating - who has the time? But it's an essential part of bear culture and year after year I'd succumb to the devastating peer pressure put upon me to sleep for 4 months straight.

Reminiscing about this time of year always takes my mind to the summer months ahead and the salmon run that awaits my bear family back home. But I also think of the past, specifically the great "Salmon Stall of '94" when the rivers ran dry and my Uncle Wilbur tragically ate my favorite cousin, Rico. It was a sad time that haunts me to this day, and I'll do anything I can to ensure history doesn't repeat itself. So when I look at the Cow by Bear summer dinner schedule and see only a handful of seats available, you'll understand why it makes me nervous that we could have an Uncle Wilbur episode in our future. It's for that reason I've decided to open up several Wednesday night dinners, beginning May 31 and running through Labor Day. You can find our up to date availabilities by clicking here.  I hope to see you there and, please, no eating each other you wild animals!

Now, on to a few recipes:

This is a salad I first made many years ago when I was supposed to be hibernating but couldn't sleep. I call it the No Hibernation and it's currently on the menu at our dinners. It's quite a unique mishmash of flavors that when assembled together creates a flavor profile that I can't get enough of.

No Hibernation Salad

Cantaloupe sorbet
Balsamic raspberry dressing
Watercress, rinsed and cleaned
Mint, washed and leaves picked
Tarragon, washed and leaves picked
Hierloom cherry tomatoes, washed and halved
Burrata cheese
Kumquats, washed and sliced thin
Prosciutto

For the cantaloupe sorbet:   
2 cantaloupes
3/4 c simple syrup

Remove seeds and flesh from 1 1/2 cantaloupes. Puree in a blender until smooth. Reserve remaining cantaloupe for later use. Add 3/4c of simple syrup and mix into cantaloupe puree. Freeze the sorbet before using.

For the balsamic raspberry dressing: 
2 c fresh raspberries
2 T white sugar
1 1/3 c balsamic vinegar
2 T honey
1 t salt
1/2 c olive oil

Toss the raspberries the white sugar to start releasing juices. Let sit for 10 minutes. In the bowl of a food processor, add the raspberries and their juices, the vinegar, honey, salt and oil. Pulse food processor about 5 times until dressing comes together. The result should be a loose emulsion. Shake the dressing before serving.

For the salad:

Mix a handful of watercress with a small handful of mint and tarragon leaves in a bowl, season with olive oil and salt. Place the greens on a salad plate or in a bowl.

Place a few halved tomatoes around the greens, followed by a golf ball-sized chunk of burrata (or more if no one's looking!) hidden among the greens.

Place a small scoop of the sorbet in the middle of the greens, next to the cheese, followed by a few kumquat slices, and then a flew torn pieces of prosciutto.

Finally, add a few dashes of the raspberry dressing around the greens, tomatoes and cheese. Sprinkle with a little finishing salt and enjoy!

THE BEAR NECESSITY

Need a morning or late evening pick me up? This drink is for you.

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

2nd Annual Cow by Bear Bracket Challenge!

Last year we had over one hundred participants in our NCAA Tournament bracket challenge, with the winner taking home a free Cow by Bear dinner! It would be great to have even more people join in on the fun this year, so please feel free to share with anybody that might want in on the action. You can join the group by clicking here. 

This year, the winner of the group will receive two tickets for an upcoming Cow by Bear dinner, 2nd place will receive two tickets for Brunch by Bear, and 3rd place will receive two tickets for Wine by Bear!

Good luck!

Single Seats Available for Upcoming Dinner & Brunch

We have several upcoming dinners and brunches with a single seat available. Bringing people together is at the heart of everything Cow by Bear is about, so there is no need to be shy when attending one of our events on your own. You'll be welcomed immediately and sure to leave with new friends. Here are some current single seat availabilities:

Brunch (all dates Sunday): March 26, April 2
Dinner: Thursday June 1, Saturday June 17, Friday June 23, Thursday June 29, Friday June 30, Thursday July 20, Friday July 21, Saturday August 12, Saturday August 19

Tickets can be purchased at cowbybear.com.

I'll be back in the next couple weeks with an update on some things in the works and of course new recipes. Thanks for following along everybody!

Bear.

Introducing Tuesday Wine Nights + More!

Hello humans, Bear here. It's been quite the February with some of our most entertaining and raucous dinners to date. We'll be rolling out a Mardi Gras menu next week to close out the month and I'm really looking forward to serving up a NOLA-inspired menu.

Speaking of next week, I'm happy to announce our first Wine by Bear night, hosted by Sommelier Kaitlin Brooks. We're planning on holding these 'wine tasting experience experiments' every Tuesday evening at 6:30pm. This experience will be similar to our dinner and brunch services with 14 guests coming together at one table. Tickets are $50/person and includes 6 great wines (all of which I've curated from my travels around the world) paired with fine cheeses and other goodies. Kaitlin is the smartest wino I know. We met years ago while touring the Mendoza, Argentina wine country by horseback and she has been my go-to wine person ever since. She's put together a one-of-a-kind wine experience that will be as educational as it is fun. You can purchase tickets by clicking here. I wish I could be there to taste the wines alongside of you but I'll be hard at work prepping for the weekend dinners. I'll be there in spirit, of course, and sometimes that's all the bear you really need.

We just opened up seats for Memorial Day weekend. These dates were previously blocked off for a larger event, but we're now back to hosting our regular dinners on Thursday-Saturday (May 25-27) that week. Get your tickets now before they're gone!

JON BEAR JOVI (SHOT THROUGH THE HEART)

This cocktail made it's debut at our Valentine's Day dinner last week and is quite tasty. Try it this weekend and let me know what you think!

Jon Bear Jovi (Shot Through the Heart)

1 1/2 oz. Gin
1 1/2 tsp. Creme De Casis
2 1/2 oz. Moscato
lemon juice (1 lemon wedge)

Combine the ingredients and stir. Add ice, a lemon twist and enjoy!

This chilly weather calls for a big soup to warm you up and this is one of my favorites. It was first introduced to me by a street performer in Palermo, way back when I still walked on four legs. Enjoy it with a gooey grilled cheese sandwich if you really want to do it right.

Tomato & Fennel Drunken Soup

4 tbsp. unsalted butter
2 medium fennel bulbs (cleaned, thinly sliced, fronds reserved)
1 large onion, thinly sliced
2 tsp. coarse kosher salt
4 garlic cloves
1/2 tsp. chile powder
1/2 tsp. smoked paprika
3 tbsp. Pernod (Anise-flavored liquor)
5 lbs. fresh vine tomatoes (peeled)
1 cup chicken stock
1 tsp. black pepper
crumbled ricotta salata
lemon-infused olive oil (optional)

Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute.

Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer.

Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!

I'd love to see how you use these newsletter recipes. Please make sure to tag me at @cowbybear on Instagram with a picture and you'll be entered in to win some fun prizes!

Kicking Off 2017

Humans,

I hope you all enjoyed a great holiday season and your 2017 is starting off with a bang! When I reflect on 2016, I'm truly amazed by how far Cow by Bear has come. This time last year, we had just rolled out Friday dinners in addition to Saturday and had a staff of just three. We now host dinners Thursday, Friday and Saturday along with a Sunday brunch and have a staff of fifteen. I owe it all to you guys for being along for this ride and supporting Cow by Bear. Huge plans are in store for 2017 and I can't wait to share what's up my fur.

These are a few of my favorite things. Find these items and more in the  shop .

When I was a young cub just getting my footing as a chef, cooking a complex soup intimidated the living daylights out of me. Bear's don't grow up eating a lot of soup. It's not something that gets left behind by many families enjoying a picnic in the woods, so it was just an unfamiliar food to me for a long time. It wasn't until my travels took me to South Africa, where I spent time with a great man named Chief Wolraad Madikizela, for me to really appreciate and respect a great soup. I owe this recipe (and my life, but that is a story for another day) to the chief.

Cauliflower, Pear & Blue Cheese Soup (Serves 4)

2 tbsp butter
2 shallots, diced
1 stick celery, finely chopped
2 Bosc pears, peeled, cored and chopped
1 cauliflower, broken into florets
5 cups vegetable stock
2 tbsp   blue cheese , crumbled
to garnish: 
2 tbsp créme fraîche
white balsamic vinegar
toasted pecans
petite bitter greens

Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften. Stir in the pears and cauliflower, toss together and pour over the stock. Bring to a boil and simmer for 15-20 minutes until the cauliflower is tender. Remove from heat. Blend the mixture with most of the blue cheese until smooth and pass through a strainer. Test for taste, add salt or more blue cheese if needed.

Ladle the soup into serving bowls and garnish with a dollop of créme fraîche, toasted pecans, petite bitter greens and white balsamic vinegar. Serve with a crusty bread to take it up a notch.

THE BEE HIVE

THE BEE HIVE

2 oz aged   rum 
2 tsp.   honey   syrup
2 tsp. sweet   vermouth 
2 dashes   bitters 

For honey syrup, put equal parts honey and water in a small saucepan. Boil, turn down to a simmer and stir until honey is completely dissolved.
Mix all ingredients, stir 10 times, add ice and serve.

We have a few special dinners coming up, starting with a sold out Valentine's Day dinner on February 14. Two weeks later we'll be hosting a Fat Tuesday dinner on February 28 and there are still a few seats left. Be on the lookout for a Memorial Day weekend bash that we're currently developing. I hope to see you at a future dinner or brunch!

Private Dinner Series + Halloween Recap

Humans,
 
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 bear@cowbybear.com 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.

FIONA’S APPLE CIDER

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 bear@cowbybear.com if you have any questions at all. I love hearing from you all and can't wait to see you. Thanks!

Bear.