Bye by Bear


This summer was a transformative one for your favorite bear family in so many ways. We recently capped a lengthy road trip to Katmai National Park in Alaska to visit some old friends and family. These bears are starting to achieve a little fame of their own with the success of the hit reality show 'Bear Cam.' If you happened to be tuned in at the right time, you may have even seen a cameo by Osa, Osito and me! Alaska was stunning as always, and the days provided a peace and quiet lacking from our typical fast-paced world in the kitchen and feeding humans. At night, we'd all gather around the campfire for s'mores and storytime - just a big bear family in the woods.

The stories shared by our native bear brethren hit us like a ton of bricks. They spoke of the battle for mere survival, of the intense struggle for food and safety in an ever changing environment. We were soon joined by other species and they told of similar conflict in the new harsher world. It was heartbreaking, and we couldn't help but think of our place in all of this. As bears with the special gift of being able to cook and bring humans together around a dinner table, are we making enough of an impact in the world?

Since 2011, Cow by Bear has been bringing humans of all types together with our unique dining experiments. That's been our thing, and it's been an absolute honor to share it with you. The friends we've made along the way and the relationships forged at our table make our bear hearts sing. But all good things must either come to an end or change. After our trip to Alaska it became clear to us that we have an opportunity to do more; for bears, for humans, for all living things, for nature, for the world. That's why, after very careful consideration and even a mini-hibernation to clear our minds, we have decided to conclude the Cow by Bear dinner party experience in both San Diego and Seattle at the end of the year. 

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As we move forward in 2019 our focus will shift to larger, yet more intimate and less frequent, one-of-a-kind experiences. These events will of course continue to bring people together around the table, but also incorporate nature, play, philanthropy and service. We feel this next chapter will take our experiences to another level while creating opportunities to make this larger impact that really matters more than anything else. How can we dance when our world is burning?

While still in early planning stages, discussions with the National Park Service and the Five Kingdom Alliance about a series of special events has us feeling inspired about the possibilities for this next phase. Please stay tuned and watch this space for further announcements!

As for the rest of 2018 and the final days of this current incarnation of Cow by Bear, we hope so much to have the good fortune of spending an evening with you all. If you're a long-time friend or Cub Club member, please come see us one more time before the end of the year. If you've always wanted to attend a Cow by Bear dinner, now is the time! Planning a holiday party or special event? It would be our privilege to host you. These final dinners are going to be special and we fancy to see as many of you as possible!

Thank you all so much for the unbelievable support you've provided Cow by Bear over the years. This has been an incredible 7-year run, and we only have you to thank for that. This may be the end of one era, but in many ways we feel we're just getting started. We can't wait to see what the future holds and hope you'll stay along with us for the ride.

With love,

Bear, Osa & Osito. 

A Collabearation with Ballast Point


We're thrilled to announce a special collabearation dinner party with Ballast Point! Please join us at 6:30pm on Saturday, October 20 at Ballast Point's Miramar location. Reserved to just 25 seats, this dinner will feature our (un)traditional 5-course dining experience paired with vintage and unique Ballast Point beers.

Included in the pairings will be the introduction of 'Beer by Bear,' a limited release I've been secretly working on with the Ballast Point brew team. Stay tuned for more information about this beer and how to get your paws on it. Even better, reserve your spot at the table for this one of a kind experience and be the first to taste it! 

For reservations, email the Ballast Point crew at with your information and party size and they'll take care of you!


Tickets are $195 per person and include a welcome beer or glass of wine of your choice, the 5-course Cow by Bear dinner with vintage Ballast Point pairings, and a crowler of the limited release 'Beer by Bear' to take with you.

There will never be another event quite like this, so we hope you'll come spend an evening with Cow by Bear and Ballast Point!

For reservations, email the Ballast Point crew at with your information and party size and they'll take care of you!

The Legend of Ol' Lilly & 'Po Bear

You might not be familiar with the name Vernon "Ol' Lilly" Lilly, but he's a well-known villain in bear lore. He was famous for hunting grizzly bears, traveling great lengths for a single kill. He's considered one of the most notorious mountain men in American history, but it was in Cuba where Lilly and I squared off face to face, and where I reconnected with my old friend Chef 'Po Bear. 

'Po isn't a bear I've talked about here, mostly because of a deep guilt I've long carried. If you know my story, you know of a sous-chef I replaced at the Michelin star restaurant when I was first coming up. That sous-chef was 'Po Bear. We were close friends, and I felt that I'd betrayed him. While I continued to rise through the ranks, he was ostracized in the culinary world as humans would quip he was "the bear version of Wally Pipp." He relocated to New Orleans and opened 'Po Bear Sandwiches until disputes over the name forced him to close shop. Dejected, he set off on a trip around the world to clear his mind, leading to our fateful encounter in Cuba with "Ol' Lilly."

Lilly fascinated me as a cub. The stories of his misdoings kept me up all night out of fear, but I couldn't get enough. Then one day he arrived to our sloth. In my hometown, that day is known as the "Ol' Lilly Massacre," but I just know it as the day Lilly poached my parents.

As my reputation as a chef continued to grow I began receiving invitations from heads of state to chef their special dinner parties. It was at one of Castro's soirées in Cuba where I once again caught a glimpse of Vernon Lilly. I felt a sudden rush of anger and resolved immediately that I must capture this evil man so he could be tried for his many bear crimes. I managed to go undetected by Lilly that evening and put my revenge plan into motion the next morning. Disguised with fancy clothes, a fedora and a cigar dangling from my mouth, I introduced myself in the lobby of the Hotel Nacional de Cuba. To my utter shock, Lilly and I formed an immediate connection. He was warm, kind, and a true raconteur. He showed me all over Havana the next few days and I found it hard to believe this could be the same man that terrorized my family in his younger years.

Then one morning driving down Avenida de Maceo he finally revealed his true intentions. The reason Lilly was in Cuba at all, he told me, was to poach my old friend, 'Po Bear. 'Po was in town as part of his trip 'round the world, and little did he know Lilly had been tracking him all along waiting for the right moment to make the trophy kill. I was aghast as I realized we were making our way towards 'Po and I had no way to tip him off. When we arrived to 'Po's bungalow he was outside picking from a plantain tree. Not fooled by my disguise, he greeted me with an emphatic, "Bear!?" only to then discover Ol' Lilly as he rounded the corner behind me. Lilly could barely believe his luck; two prized bears right there for his taking. Lilly quickly hit me with a dose of chloroform and I was laid out cold in the garden, surely only moments from my demise. My next memory was waking up to the smell of fried plantains, and a furry paw handing me a mojito. As I knocked off the cobwebs  and my state of mind returned, I watched as the authorities took Vernon Lilly away, never to be seen again. 

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'Po never wanted to discuss exactly what happened that day, but I knew I owed him my life. I promised him I'd always be there for him, no matter what. We shared a big bear hug and went our separate ways. I thought of 'Po often over the many years that followed, and was thrilled when I finally received message from him asking for a favor. He'd caught wind of Cow by Bear, even attending dinners in San Diego and Seattle, and he wanted in. Specifically, he wanted to return to the South. After exploring many great cities, it was decided that Chef 'Po Bear would open Cow by Bear Savannah, the latest expansion to our dinner party experience experiment. 

It hasn't taken long for word to catch on about the unique experience Chef 'Po is putting on, and I couldn't be more proud of his Best Chef of the South nomination! If you love Cow by Bear, it would mean a lot to us if you'd give Chef 'Po a vote (voting ends Monday), and help us in spreading the word about our newest location. You can hear from Chef 'Po himself below, and check out the recipe for his delicious summer salad currently on the menu in Savannah.


Introducing Chef 'Po Bear

“I am honored to be part of the Cow by Bear family and proud to offer this experience to the fine people of Savannah that have welcomed me with open arms. I am touched by the nomination for 'Best Chef of the South,' a dream a tiny 'Po could only have imagined growing up among the sheep in the highlands of France. I wouldn't be here without the dedication of the others who helped me get Cow by Bear Savannah off the ground, so Bear - wherever you are - this one's for you, buddy! (Also, I'm missing that pair of running shorts you borrowed last time you were here if you could please send.)

I hope you'll all enjoy my summer salad recipe below, and dine with me at Cow by Bear Savannah!"

Chef 'Po Bear

Sweet Dreams Are Made Of Cheese


for the mozzarella panna cotta:
500 ml heavy cream
200 g fresh mozzarella, cut into small dice
3 sheets of gelatine leaves
1 tsp salt, or more to taste
2 tbls good quality extra virgin olive oil

for the tomato confit:
1 qt of cherry tomatoes, or any small variety
4 cloves of garlic, sliced thin
olive oil (enough to toss tomatoes in)
8 sprigs of fresh thyme
salt &pepper to taste

for the parmesan chip:
shredded parmesan cheese


for the mozzarella panna cotta:
1. Over low heat and in a medium saucepan, melt the cheese in the cream, stirring frequently for about 30 minutes.
2. After 20 minutes, bloom gelatin leaves in ice water for 10 minutes.
3. When most of the cheese has melted, and has gathered into a dense ball, drain and squeeze the water from the gelatin and add it to the pan, stirring to dissolve.
4. Remove pan from heat, strain into separate bowl and season with the salt and olive oil. Discard any solids left behind.
5. Prepare a panna cotta mold of your choice by greasing the inside lightly with oil. Pour panna cotta mixture into mold and let cool to room temperature before chilling in cooler for at least 4 hours.
6. To remove from the mold, gently run a sharp knife around the edge of the mold, dip bottom of mold in hot water for 10 seconds, and then slowly remove panna cotta.

for the tomato confit:
1. Preheat oven to 250F.
2. Toss tomatoes and garlic in oil, and spread out on sheet tray lined with parchment paper or silicone mat.
3. Tuck the thyme sprigs in and around the tomatoes and garlic, season with salt and pepper.
4. Place tray in oven and cook until tomatoes are just starting to split open and dry out, about 1 ½ to 2 hours.
5. Remove from oven and allow to cool to room temperature before storing all contents in an airtight container.

for the parmesan chip:
1. Preheat oven to 425F.
2. Prepare sheet tray with parchment paper or silicone mat.
3. Place small amount of cheese, about 1 heaping tablespoon, on the tray and shape into a circle (the layer of cheese should be thin enough to see through to the tray underneath).
4. Place tray in oven and cook until lightly golden brown, about 4-6 minutes, then remove from oven to cool. The cheese will continue to brown and cook.
5. Once cooled, the chip should be hard and brittle. Remove from the pan and place on paper towel to soak up any excess oil. If not using right away, store chips in an airtight container in an area with low moisture so chips stay crisp.

Fine Dining, Wild Animal Style.


I hope you're having a magnificent summer so far! For those of you that have been in our world a while, maybe you've heard me say: "When I started Cow by Bear, all I knew is I didn't want it to be a restaurant. I wanted to recreate how dinner goes down in the wild, when the salmon run in the summer and us bears would gather and enjoy these majestic feasts together." Sure, we've evolved over the last 7 years of putting on dinners by listening to you all and implementing more traditional human elements that have been suggested. But that sentiment is still very much at the core of experience today.

That's why I cringe just a bit when I'll sometimes hear Cow by Bear compared to a fine dining restaurant. Don't get me wrong, I so appreciate the compliment, but that's not us and doesn't really set a proper expectation for what we do. We don't follow the traditional fine dining rules, and that's what excites me! Maybe we're fine dining, wild animal style. Our dinner party is all about connection and having the most fun possible. It all starts there and everything else - the menu, pairings, service, other little details of the experience - is designed to support that philosophy. It's what makes us "us" and that's what we hope to share with all of you!

Our experience probably isn't for everybody, but for those of you that want to enter into our crazy little world, we're here for you! Osa, Osito and I would like to extend a summer promo exclusive for our 'Bear's Necessities' readers. Just use SUMMER18 when booking your reservation for 15% off ticket prices. The promo is valid from now until end of day next Friday. We can't wait to spend an evening with you!BOOK NOW!

Shrimpin' Ain't Easy

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Osa and Osito collabearated on this dish for the brand new summer menu in San Diego, and with the recent heatwave it's just what the doctor ordered. Don't let the simplicity of the recipe fool you; it's a tasty dish that'll put a smile on your face. The key is getting the best and freshest melon you can find. Enjoy!

Serves 6
for cold cantaloupe soup
1 cantaloupe peeled and seeded
juice of 1 lime
salt to taste
2 tsp banyuls vinegar

for pickled shrimp
3 pounds cooked shrimp
1 tsp celery seeds
6 cloves sliced garlic
1 tsp fennel seed
1 tsp coriander seed
1 tsp mustard seed
3 bay leaves
1 cup extra virgin olive oil
½ cup fresh lemon juice
¼ cup cider vinegar

to garnish
sal de gusano

1. Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
2. Add lime juice and blend briefly. Season with salt to taste and blend again.
3. Refrigerate until ready to serve.

Pickled Shrimp
1. Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.

Divide soup among 6 soup plates and drizzle with a little vinegar. Garnish with sal de gusano, cilantro, mint and the pickled shrimp. 

Basil Bearracuda

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Our mixologist Terry made the news last week when he was caught splashing around in a human’s hot tub drinking a “margarita.” No question he was having a jolly ol' time frolicking around, but what the media got wrong was his drink of choice. It wasn't a margarita, but our brand new cocktail he's been experimenting with. We're calling it the Basil Bearracuda and you can find the recipe below. Enjoy!

3 lime wedges
3 slices of cucumber
3 mint leafs
2 oz cachaca
.5 oz basil simple syrup*
2 oz soda water

for the basil simple syrup
1 c fresh basil
1 c sugar
1 c water

1. Put 3 lime wedges, 3 cucumber slices, and 3 mint leafs in a Boston shaker and muddle ingredients.
2. Pour in 2 oz. Cachaca and .5 oz house made basil simple syrup. Add ice and shake vigorously.
3. Double strain into a Collins glass (use a regular bar strainer plus a mesh strainer to keep all the seeds and crushed mint out).
4. Add 2 thinly sliced pieces of cucumber plus one thinly sliced lime wheel. Add regular ice. Give it a good stir and top with 2 oz. soda water. Garnish with a fresh mint sprig.

If you want to get fancy with it, you can sugar the rim with basil sugar. Just pulse one cup sugar and one cup basil in a food processor until it becomes uniform (store in a cool, dark place). And if you want to get extra fancy, sip it with a bamboo straw.

Road Trippin'

I can hardly believe it's almost summertime again. Osito finishes school this week, and we're looking forward to getting on the open road for a good ol' fashioned family road trip. I can hardly wait to take the T-Tops off and feel the warm sun and sweet breeze blow over my face. 

When Osa and I first met, we bonded over travel and love of different cultures. It never ceased to amaze us that no matter where we went (even as huge, wild animals) we were welcomed with open arms. On one of our first trips together, we rode our motorcycles down the Pan-American highway from Mexico City to Panama City, stopping to eat with the locals at every roadside eatery along the way. I didn't tell Osa then, but that's when I knew I loved her.

Our plans this summer may seem a bit more tame, but I suppose that's just how family life is. We'll be visiting some old bear friends in Yellowstone and Grand Teton national parks, before Osito's baseball tournament in Montana. He's really smacking the ball this year, and the human kids are calling him 'Bear Ruth.'

In between all that, we'll be hosting dinners in both San Diego and Seattle, of course. In fact, we've added a handful of new summer dates to the calendar in both cities. We'd love to spend an evening with you this summer, so make a reservation and come see us! 

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Summer San Diego Dinner Openings:

Sunday, June 17 (Father's Day)
Thursday, June 28 // Friday, July 6
Thursday, July 12 // Thursday, July 26
Thursday, August 16 // Friday, August 17
Friday, August 24 // Wednesday, August 29
Thursday, August 30 // Friday, August 31

Summer Seattle Dinner Openings:

Thursday, June 28 // Saturday, July 7
Friday, July 20 // Friday, July 27
Saturday, August 4 // Thursday, August 9
Friday, August 10 // Thursday, August 16
Friday, August 17 // Saturday, August 18
Friday, August 30

We look forward to spending an evening with you!


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Serves 6

1 rack of lamb
2 tbls butter
5 bunches kale, cleaned, stems removed, roughly chopped
4 cloves garlic sliced thin
2 shallots sliced thin
1/2 c white wine or lemon juice
cilantro gremolata*
tamarind-chili sauce*
salt and pepper

*for the tamarind chile sauce
1 c tamarind pulp and water
1 cap can crushed tomatoes
1/2 onion, small dice
3 clove garlic, minced
2 bay leaves
1 tbsp fish sauce
2 pasilla chile
1 c pasilla chili water
splash red wine

*for the cilantro gremolata
1 bunch cilantro stems
1 clove garlic
salt and pepper

1. Preheat your oven to 475F.  Get a pan, preferably cast-iron, ripping hot with a bit of oil in it to coat the bottom of the pan. Salt and pepper the rack of lamb very liberally. Sear on all sides just for color. Then throw the butter into the pan right before putting it into the preheated oven. Roast for 6-8 minutes for a medium-rare.  Let rest for 15 minutes before cutting into it
2. Right before plating get a very large pan very hot on the stove.  Add your oil and let it get hot for a second. Throw in your shallots and garlic. Hit with a bit of salt and continuously stir so the aromatics don’t burn, about 1-3 minutes. Once slightly translucent and browned throw in the kale and continuously stir everything until the kale has a slight sheen on it from the oil. Once your kale is cooked 40% of the way through (taste it!) pour in the white wine or lemon juice and cook until dry. Add salt and pepper to taste Remove from pan.
3. Heat the Tamarind-Chili* sauce up in a separate sauce pan
4. To plate, spoon the sauce in the middle of the plate. Top with the kale, lay a lamb lollipop or two on the top with the bone over the lip of the plate. Place a small amount of the gremolata* on top, and voila!

*Cilantro Gremolata
1. Very thinly slice cilantro stems into little circles and put them in a small bowl or cup. Crush the garlic into the cilantro.  Add just enough oil to bring together.  Add salt and pepper to taste

*Tamarind Chile Sauce
1. Soak one cup tamarind in 1 quart boiling water, breaking up to create pulp. Pass and strain after 30 minutes, getting as much pulp and liquid as you can. While soaking, sauté onions and garlic. Toast pasillas for 30 seconds, then cover in 1 cup boiling water and soften for 30 minutes.
2. Deseed pasilla, then combine all ingredients. Simmer and reduce by half. Then puree and pass through a fine mesh strainer.



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

This one is an oldie but goodie. We've had several requests for the recipe of late, so figured we'd dip into the archives with the Bear Slobber!

1. For the honey syrup, use 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.

Try making this cocktail for the special dad in your life for Father's Day. Better yet, treat him to dinner at Cow by Bear. We still have a few tickets left for our Father's Day dinner in San Diego this Sunday, June 17 at 8pm. We hope to see you there!

A Sea of Salmon and Smiles


We love you. I can't tell you how much Osa, Osito, myself and the rest of the Cow by Bear gang appreciate your support in our little dining experience experiment. It's grown to a point I never imagined when we first opened up in my apartment, and you are to thank for that. There's nearly 10,000(!) on the receiving end of this Bear's Necessities newsletter now, and we're so grateful to have you as part of our Bear family. 

This is the time of year I always find myself thinking about my favorite cousin Ricoand how we tragically lost him during the great 'Salmon Stall of '94.' When I shared his story last year, a frequent guest and Cub Club member made an incredibly kind gesture by making a donation to the Salmon Defense Fund in cousin Rico's name (thanks Steph!). I was very touched and vowed to do what I could to help the salmon and keep cousin Rico's spirit alive. Salmon are such an integral part of bear life, and you may be surprised how vital they are to the entire ecosystem.

We'll be donating $1 for every ticket sold in both San Diego and Seattle from now until Labor Day to the Salmon Defense Fund in honor of cousin Rico. We've added many summer dates in both locations, so take a look at the up-to-date calendar at and come spend an evening with us! 

Upcoming openings are:

San Diego: Saturday June 2 / Wednesday June 13 / Sunday June 17 / Saturday June 23  / Wednesday June 27 / Thursday June 28 / Saturday July 7

Seattle: Saturday June 2 / Thursday June 14 / Thursday June 28 / Saturday June 30 / Saturday July 7 / Friday July 20

Bear TV

Those who know me know me as a pretty bashful bear. I politely decline most media requests, simply because I'm often unsure of what to say and what to do with my hands. One of my New Year's resolutions was to overcome this fear by saying "Yes" more.

I recently appeared on two TV segments that you can check out below. The first documents a Cow by Bear dinner, and the second is a cooking segment where I make my favorite new menu item, the Sea of Smiles. It's a loose take on a classic Thai dish, khanom jeen, and I've provided the recipe below. I actually had a lot of fun and think maybe I'll even keep saying "Yes" more often!

Sea of Smiles

Sea of Smiles (Feeds 4)

1 package thin rice noodles
8 large fresh prawns, marinated
4 c coconut broth*
2 c pineapple broth*
2 c pickled mustard seed*
4 tbsp crispy shallots*
4 tbsp thinly sliced scallions
4 tbsp thinly sliced thai chilis
1 lime, half juiced half cut into wedges

for the coconut broth
2 cans coconut milk
1 tbsp palm sugar
1 tsp salt
1 inch ginger, sliced
2 cloves garlic
1 stalk lemongrass, smashed and chopped
2 lime leaves

for the pineapple broth
4 cups pineapple juice
1 tbsp fish sauce
3 tbsp white sugar

for the pickled mustard seed
4 tbsp mustard seed
3 c rice wine vinegar
1 c sugar
1 c water

crispy shallots
2 c raw, very thinly sliced shallots
4 c canola oil

For this dish you'll want to start with the crispy shallots so you'll have the reserve oil to marinate the prawns with, and the pickled mustard seed as it needs a couple hours.

pickled mustard seed:
1. Combine the vinegar, sugar and water in a sauce pan. Put mustard seeds in a jar or other heatproof container.
2. Bring vinegar mix to a boil for 10 seconds, then pour over mustard seeds.
3. Refrigerate for at least two hours (overnight is best).

crispy shallots:
1. Cut the shallots using a mandolin or crazy sharp knife and slice as thin as possible.
2. Put the room temperature canola oil and the shallots into a pan on the stovetop.
3. Turn the heat on high and continually stir the shallots, gently, in the oil.
4. The shallots will first bubble off all water content and then fry, about 8-10 minutes. Keep stirring or else they'll be unevenly cooked and/or burn. You will want to fry them until you think they are just underdone, pale golden in color, because they will continue to cook out of the oil.
5. Take the shallots out and spread them on paper towels in as thin of a layer as possible, and salt them liberally. 
6. Let cool and they're ready. Make sure to reserve the oil in the pan to marinate the prawns.

prawn marinade:
1. Marinate the prawns with the lime juice and reserve shallot oil, at least two hours before cooking.

coconut broth:
1. Simmer the coconut milk, palm sugar, salt, sliced ginger, garlic, smashed/chopped lemongrass and lime leaves all together for about 60 minutes on a very gentle simmer. You don't want to reduce the broth, just let all the flavors get to know each other. Strain and set aside for later.

pineapple broth:
1. Combine the pineapple juice, fish sauce and white sugar and reduce by half. Cool in the refrigerator until use.

Sea of Smiles:
1. Cook the thin rice noodles al dente, coiled into nests, and cool.
2.  Heat the coconut broth over low heat in a pan so it's ready to go.
3. Remove prawns from the marinade, salt liberally, and sauté on each side on high heat until orange and cooked through, about 6-7 minutes.
4. To assemble, place a nest of rice noodles in a bowl. Arrange 1 tbsp each of chilis, scallions, pickled mustard seeds and lime wedge in their own little sections next to the noodles. Pour one cup of the hot coconut broth over the noodles. Then place two prawns on top of the noodles. Finish with a small spoonful of the pineapple broth and a pinch of the crispy shallots.
5. Serve immediately and enjoy!

Oh Osito!


Happy May Day humans! I’m pawsitively stoked about our going ons at Cow by Bear. We've rolled out new Spring menus in both San Diego and Seattle and I think it's some of the best food we've ever served.

Collabearating with Osa and Osito is a dream come true, and it's been especially rewarding to see our cub, Osito, grow as a chef and bear. It's amazing to watch him balance it all; being a chef, going to school and trying to just be your average teenage bear. Osa and I fantasize about handing Cow by Bear over to him some day, retiring on the beach and devouring salmon by day and sitting back drinking Loco in Acapulcos by night. It will be in great paws when that time comes, but for now we're so enjoying working together as a family and seeing Osito shine.

He's provided a few of his latest creations below. Enjoy!

Osito's Green Eggs & Ham

for the pea and parmesan broth    1 tbs olive oil 1 large onion 2 celery stalks 2 large carrots 1 bunch green onions 8 cloves garlic, minced 8 sprigs fresh parsley 8 sprigs fresh thyme 1 tsp salt (more to taste) 2 quarts water 2 three-inch rinds of parmesan cheese    cavatelli pasta or your choice eggs to poach   3/4 lb prosciutto to bake   For this dish, you can choose your favorite type of pasta and most shell varieties work great. I prefer cavatelli. Cook the pasta to the instructions on the packaging.   Pea and Parmesan Broth  1. Chop scrubbed vegetables into 1 inch chunks. 2. Heat oil in a soup pot. Add the vegetables and herbs. Cook over high heat for 5 to 10 minutes, stirring frequently.  3. Add salt, water and parmesan and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Discard the vegetables.   Crispy Prosciutto  1. Preheat oven to 350. 2. Place prosciutto on baking sheet and drizzle with oil. 3. Bake until crispy, about 10 minutes.  To assemble, pour the hot broth over your pasta. Garnish with crispy prosciutto and a  poached egg. 

for the pea and parmesan broth
1 tbs olive oil
1 large onion
2 celery stalks
2 large carrots
1 bunch green onions
8 cloves garlic, minced
8 sprigs fresh parsley
8 sprigs fresh thyme
1 tsp salt (more to taste)
2 quarts water
2 three-inch rinds of parmesan cheese

cavatelli pasta or your choice
eggs to poach

3/4 lb prosciutto to bake

For this dish, you can choose your favorite type of pasta and most shell varieties work great. I prefer cavatelli. Cook the pasta to the instructions on the packaging.

Pea and Parmesan Broth
1. Chop scrubbed vegetables into 1 inch chunks.
2. Heat oil in a soup pot. Add the vegetables and herbs. Cook over high heat for 5 to 10 minutes, stirring frequently. 
3. Add salt, water and parmesan and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Discard the vegetables.

Crispy Prosciutto
1. Preheat oven to 350.
2. Place prosciutto on baking sheet and drizzle with oil.
3. Bake until crispy, about 10 minutes.

To assemble, pour the hot broth over your pasta. Garnish with crispy prosciutto and a poached egg. 

Strawberry Rhubarb Fields Forever

for the sponge cake
8 eggs, whites and yolks separated
5/8 c sugar, plus 1 1/2 tbsp
finely grated zest of one lemon
3/4 c all purpose flour
1/8 tsp salt

for the strawberry rhubarb butter cream
8 oz. butter, softened
1 lb. plus 5 oz. powdered sugar
2 tsp. lemon zest
8 oz. strawberry rhubarb jam

for the candied rhubarb
simply syrup

creme fraiche
micro basil

This dessert has made it's way on both the dinner and brunch menu at Cow by Bear in San Diego. Give it a whirl at home!

Sponge Cake
1. Preheat oven to 375. Line a rimmed half sheet tray with parchment paper and set aside.
2. Place egg yolks in the bowl of an electric mixer with the whisk attachment in place. Add the 5/8 c of sugar and mix on medium-high speed for about 3 minutes, until pale and thick. Transfer the mixture to a large mixing bowl and sift the flour and salt directly over the egg mixture in two batches and sprinkle in lemon zest, folding through the mixture after each addition. 
3. Place the egg whites in a clean bowl of an electric mixer with the whisk attachment in place. Whisk on medium high until soft peaks form, then slowly pour in the 1 1/2 tsp of sugar. Continue to whisk until firm peaks form, then slowly fold a third of the egg whites into the egg yolk mixture until fully incorporated.
4. Pour the mixture into the lined baking sheet. Even the surface out with a small spatula and bake for 15 minutes, or until light golden brown.
5. Remove from oven and cool about 5 minutes. Place a clean kitchen towel on top of the cake and flip it over so its now lying on top of the towel. Carefully peel away the paper and trim the very edges of the cake. Starting at the shorter edge of the cake, carefully roll it up (along the kitchen towel). This is to train the cake for rolling up again later after its frosted. After about 20 minutes, unroll the cake.
6. Frost the cake evenly and liberally with the butter cream, roll up the cake slowly and carefully, and even the frosting as needed. 

Strawberry Rhubarb butter cream
1. Combine ingredients in eclectic mixer with paddle attachment, mix until smooth.

Candied Rhubarb
1. Preheat oven to 175.
2. Slice rhubarb thinly on mandolin and soak in simple syrup
3. Place rhubarb on a parchment paper lined sheet tray and bake for approximately two hours, or until simple syrup is absorbed.

To assemble, smear strawberry rhubarb butter cream on a plate in a desired quantity and fashion. Place a piece of cake on the center of plate. Place a dollop of whipped cream or creme fraiche next to cake. Garnish with candied rhubarb and micro basil.

Four Paws

I love this simple little cocktail. Use your favorite tequila, or mezcal if you like it extra smoky. We prefer using Bee Local's Smoked Honey Sauce, but you can also use a simply honey syrup and it will drink very smooth on a nice Spring day.

fresh ginger, sliced
1.5 oz tequila or mezcal
1/2 oz smoke honey or honey syrup
1/2 oz fresh lemon juice

Cut up three slices of fresh ginger and muddle in a Boston shaker. Add the booze or your choice, then add the honey sauce (or syrup) and lemon juice. Shake vigorously and strain in a double rocks glass over crushed ice. Garnish with a lemon twist (and candied ginger if you'd like) and drink up!

Swinging Into Spring

Welcome to Spring, humans! Where I sit it's currently 42 degrees and it snowed yesterday, but pay no mind to that. Clean off the grill and polish your best set of tongs, because it's grilling season if you ask me! I have a couple days off and am enjoying a mini Spring Break, hiking along the Oregon Coast touring the state's oyster farms and Pinot vineyards. I hope you're all able to get away at some point this Spring, recharge the batteries and do something that makes you happy.


Bear's 3rd Annual Bracket Challenge has come to an end, and what an exciting tournament it was with the upsets and Cinderella stories. I haven't had that much fun with the game since the Great Alaskan Pop-A-Shot contest when I was a cub. I may not been a winner on the scoreboard that afternoon, but I won in other ways. I'll never forget those life lessons.

Congratulations to our bracket winner, Steviejiii, who finished in the 99.9th percentile across the nation. Steviejiii takes home two tickets for an upcoming Cow by Bear dinner! Lindsay the Bracket Slayer had not only a fantastic name, but also the second best bracket of the bunch and takes home two tickets for an upcoming Brunch by Bear or $200 towards any other event. Finally, FluxxMeSideways finished third and will receive two tickets to Wine by Bear or $100 towards any other Cow by Bear event. Congrats to the winners and thanks to everyone for playing!


In case you missed it, I am delighted to now be offering the Cow by Bear service as a private catering experience. I'd be honored to be part of your next big party, so shoot me a message at and let's plan it together!