Stay by Bear

Humans,

It has been a real pleasure getting to see so many of you during our run of Bear's Night In meals. I know we needed it, and I hope the experience has helped bring a little extra joy into your world as well. This Friday's meal will be the last in the series, so please check out the new menu and place your order.

While one good thing comes to an end, another begins. It's with the friendliest of roars I announce Stay by Bear, a socially distanced overnight experience for two that includes a night at boutique San Diego hotel Abpopa Hillcrest, an intimate three-course dinner with fine wine pairing prepared and delivered to your room by me, a light breakfast from Lil' Osito Bear the next morning, and a pawful of thoughtful surprises along the way.

The first Stay by Bear will take place on Friday, June 12th (with an option for a second night). Only 16 rooms available. With all that is going on in the world, we are really excited about this offering; to be together but distanced, and to have loads of fun in the Cow by Bear spirit. We can't wait to spend an evening with you.

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LIVIN’ ON A PEAR

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

1. Melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften.

2. 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.

3. 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.

4. 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.

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Bear's White Negroni

1.5 oz gin (plymouth)
1.5 oz lillet blanc
.5 oz suze
lemon twist

It's no secret I'm influenced by Europe's cultures and flavors. This drink is made with one my favorite ingredients: suze. Suze is a pleasantly bitter aperitif made from the gentian root, which grows in the mountains of Switzerland and France. I love sipping it straight with ice on a warm afternoon. It can be hard to track down, but worth the hunt.

1. Combine gin, lillet blanc and suze in a mixing glass filled with ice. Stir until chilled. Strain into a chilled cocktail glass. Add garnish and enjoy!

Letters from Great Aunt Sally

Humans,

I'm a little sheepish to share, but maybe you've already heard. My bear kin were discovered partying and roaming the streets of Yosemite National Park, while you humans have been graciously sheltering in place. While Osa, Osito and myself have been practicing social hibernation in our San Diego cave, I've learned the global pandemic has been a boon for bears.

I received a letter yesterday from my Great Aunt Sally up north. She mentioned quite a few of my cousins have had surprise litters of cubs this spring and that our population has quadrupled since the parks have been closed off to humans (though she is known to be a bit of a rumor monger). Also of note, my god-nephew Hubert caught a bit of national attention when he climbed a tree in the Yosemite Valley and couldn't get back down. He's a rascal.

She also shared stories of my family members gloriously out in the open valley, grazing on the springtime grass. I could only sigh; they have no idea what kind of human grub they're missing out on. I wish I could paw deliver some of our Bear's Night In to-go meals to them, but park rangers declared that since I can walk, talk and cook, I'm not allowed. Their loss is your gain, however, as we're back with Bear's Third Night In. If you haven't heard, Bear's Night In is our new 3-course to-go experience with an optional wine pairing, available for pickup every Friday evening in Little Italy.

This week's menu is below. There are still a handful of meals available if you'd like to get in on this week's offering. Check back every Monday at cowbybear.com for the new menu. We're limited to only 50 meals per week, so I suggest booking early. We'd love to see you and give you a bear hug from six feet away.

Stay safe and be well,

Bear.

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Puff Puff Pass

I apologize in advance for this one, but if I'm going to gain 200 pounds in quarantine then I need some humans right there with me. These gluten free Brazilian cheese puffs are straight up delicious.

makes about 35

2 c tapioca flour
1 c milk
1/2 c butter
1 tsp salt
1.5 c sharp shedder cheese
2 eggs

1. Preheat oven to 400°F. In a sauce pan, bring the milk, salt and butter to a boil. Remove from heat and slowly add tapioca flour, combining with a wooden spoon or mortar handle. Don't be afraid to get your paws dirty if needed (careful, it's hot).

2. Add the cheese and eggs to the mixture and mix until smooth.

3. Scoop the mixture into nickel sized balls (use a pastry bag if you have one to form better shaped balls).

4. Line a pan with parchment paper and bake for about 20 minutes.

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A Virtual Wine by Bear

Humans,

I was in my bear cave working on our next Bear’s Night In menu when Osito came busting through the door. He was the most excited I’ve seen him all quarantine. Apparently, he had spent the day brainstorming ways that we could be ‘together’ but ‘apart’ with our Cow By Bear family – he’s always been quite the sentimental cub.

Of the dozens of ideas Osito had come up with, he was most passionate about hosting a virtual Wine by Bear. Since our days living on a vineyard in Sicily, Osito has always had a keen interest in wine (and quite a refined palate, I might add). So, the two of us journeyed through the depths of our expansive underground wine cellar and selected three of our most exquisite. We had a ball that evening reminiscing about our visits to each of the vineyards as we put together tasting notes on our selections.

For those who have been to our in-person experiences, you know that we work exclusively with boutique wine producers to source unique, small-batch, grower-producer wine from around the world. The selections we made for this virtual Wine By Bear are not to be missed.

These wines are begging to be enjoyed alongside expertly paired cheese selections, so we arranged for that as well.

Osito is head over heels ecstatic to clink glasses and break bread (virtually, of course) with our human family again. He even volunteered to hand-deliver this experience personally to your doors.

Our virtual Wine By Bear experience will be held this Saturday, May 9 from 6:00 - 7:15pm. Osito will join all of you as we’re guided through tasting each of the wines (and optional cheeses) by our expert sommelier, Kaitlin Brooks. We’ve also got some tricks up our sleeve to create space for you humans to hang out and connect with each other virtually throughout the tasting. 

On Saturday, you may choose to pick up your wine and cheese between 4:00 - 5:00pm in Little Italy, or Osito will be delivering to any San Diego address between 11:00am - 3:00pm.

As they say in Italy, amici e vini sono meglio vecchi – old wine and friends improve with age. We can’t wait to indulge in both this Saturday.

Cheers,

Chef Bear

Bear's Night In

Humans,

I hope this finds you safe and well. I'm excited to announce our first to-go menu, available for pickup in Little Italy this Friday, April 3. Bear's Night In is a delicious three course meal with a wine pairing option. Those who attended our Food by Bear: Mexico series will recognize the mole short ribs showcased on that popular menu. Or there is a vegetarian option of chickpea tempeh queso tacos. Either choice comes with a salad dressed in lemon tahini, and dessert. We have even paired a bottle of delightful travel-reminiscent sommelier-endorsed fine Spanish wine if you're so inclined.

Here are the details:

• We'll have a limited amount of 50 meals (so advised to put order in now!)

• Cut-off time for ordering is Wednesday at 5pm (for Friday evening pickup)

• Pickups will be scheduled every 15 minutes between 5pm and 7:45pm

• We do have a vegetarian option, but we are not able to take any other specific meal modifications this time around. Thank you for understanding!

• Dinners include playful plating and re-heating instructions for you to do within the safety of your own den.

• I'll be there to bring some good cheer and comfort although, sadly, no bear hugs will be given out to keep in line with our mandate for Social Hibernation.     

We so look forward to air-hugging you this Friday.

With love,

Bear

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GIFT CARD SPECIAL

By way of reminder, our $300-for-two-gift card special ($390 value) is still ongoing, however we are unable to allow gift cards to go towards Bear's Night In to-go orders. We have some big plans in store for the future, so please consider supporting us with a gift card purchase as we work through these strange times.

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Social Hibernating

Dear human friends,

Bear here. In an effort to do our part in stopping the spread of COVID-19 to humankind, we have decided to suspend upcoming dinners and new reservations until further notice. I am sad that we won’t be able to connect around my table, but I want to assure you that we will reschedule all suspended dinners and return to booking new dinners as promptly and efficiently as possible.

At the moment, we are holding dates in late April and May for rescheduling dinners and will open up the calendar once these dinners have been rescheduled. That said, with such a fluid situation we’ll have to keep a watchful eye on how things develop before locking in the dates. Thank you for your understanding.

I also want to encourage you to do what Osito, Osa and I have been up to: social hibernating. With a pot of honey and some dry aged ribeye, it ain’t all that bad.

Thank you so much. We will be back in touch at the earliest possible date. Please feel free to reach out with any questions or concerns.

Sending virtual bear hugs,

Bear

p.s. As of Thursday, March 19 we’re offering discounted gift cards for Cow by Bear experiences for just $300 for a party of two (regular cost $390). These sales will enable us to keep a small team of humans employed while we navigate these strange times, and prepare to come back better than ever.

Upon purchase you will receive a gift certificate via email to redeem once this madness has blown over and we’re able to spend time together around my table.

Thank you all!

Good Times for Strange Times

Humans,

What a year March has been, ammirite? Bear here for just a quick update on our dinner schedule and the Food by Bear: Germany experience. I'm happy to say all of our dinners remain on until further notice. We're taking additional safety measures to ensure human (and bear) health and wellbeing. In times like these it's important to have ample opportunities for great food, fun and interaction, and we're prepared to host you for an epic night out.

Food by Bear: Germany is in full swing, and I gotta say I love the menu. This experience runs through April, and limited seats remain available. Please take care, and come spend an evening with us soon.

German Wines

I'm especially excited about the wines we've paired for this menu. In my opinion they're some of the best we've ever offered. I asked our sommelier Kaitlin Brooks to write a blurb about the wines she's selected for this menu. Take it away Kaitlin!

"When Bear and I first talked about doing a Germany-focused menu, I got so excited at the opportunity to evangelize about how remarkable and understated German wines are. Many people don't know much about German wines and the great value that they offer. For example, Riesling is often misunderstood as a super sweet, poor quality white wine (I'm looking at you Blue Nun) when in actuality it is one of the most commonly sought-after wines by wine connoisseurs and collectors...READ MORE

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Mutterbar's Embrace

In times like these, you've gotta embrace the simple joys in life. Treat yourself and your loved ones with this delicious German chocolate cake. You deserve it!

serves 8-10

for the cake:
3/4 stick unsalted butter, room temp (plus more for pans)
3.5 oz semisweet chocolate, finely chopped
1 c all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 c sugar
2 eggs, room temp
1 egg yolk, room temp
1 tsp pure vanilla extract
1/2 c buttermilk

for the frosting:
1 3/4 c pecan halves
1 stick plus 1 tbsp unsalted butter, room temp
14 oz can sweetened condensed milk
1/2 c packed light brown sugar
3 egg yolks
5 oz sweetened shredded coconut
3/4 tsp pure vanilla extract
1/4 tsp sea salt

for the cake:

1. Preheat oven to 350. Butter two 9-inch baking pans and line them with parchment paper.

2. Set a heatproof bowl over (but not in) a saucepan of simmering water. Add the chopped chocolate and melt, stirring occasionally.

3. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 3/4 stick of butter with the sugar until light and fluffy, about 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.

4. Scrape the batter into the prepared pans. Bake for about 30 minutes, or until a cake tester inserted in the center of the cakes come out clean. Transfer the cakes to a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.

for the frosting:

1. Toast the pecans until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop.

2. In a large saucepan, combine the butter, condensed milk and brown sugar, and cook over medium-low heat, whisking frequently, until smooth. Add the eggs yolks and cook over moderately low heat, whisking frequently until thickened, about 8-10 minutes. Transfer the frosting to a large bowl and stir in 1 cup of the pecans and the coconut, vanilla and salt. Let cool.

3. Using a spoon or offset spatula, spread half of the frosting evenly over one cake. Top with the second cake layer and spread the remaining frosting on top. Garnish with the remaining pecans.
 

More Stories

Come Together

Humans,

Our Food by Bear dinner series has been a delightful trip down memory lane. We started in France where I had my awakening, then visited Italy to recount my brief encounter with the Futurists. From there we journeyed through Mexico where I met my dear Osa Bear, before landing in Argentina to relive my old boxing days. Next on the docket: Germany!

My relationship with Deutschland dates to 1977. I was living in Berlin and personal chef to David Bowie and Iggy Pop. The three of us shared an apartment in the Schönenberg neighborhood, all of us escaping some demons from the past. This was an opportunity for a fresh start and clean living, which my cooking provided. It was here Bowie recorded three of the albums for which he is most cherished including my personal favorite, Heroes. Our time together was short-lived but it made a lasting impression on us all.

A decade later, Bowie returned to Germany for an open-air concert near the Berlin Wall and invited me to attend. He chose to play Heroes in its entirety. Rock music was treated as a destabilizing threat in East Germany and was forbidden, however scores of East Berliners crowded along the wall to listen. As the music rang out loudly in the West, it wafted over the wall to the East. We could hear the East Germans behind the Iron Curtain, singing along. At this moment, with both halves of the city singing to the same music, the people were divided but together. Less than two years later, with many citing this concert as a catalyst, the Berlin Wall was torn down.

I think of that moment often these days. We're so divided, but the Berlin concert is a constant reminder that we're stronger together. I vowed way back then that I would use food to help bring humans together. The table at Cow by Bear will always be a safe space for us to break bread as one.

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I MET A FISHMONGER IN KONSTANZ

Lake Konstanz, on the Swiss border, became our go-to vacation spot for its solitude and midnight skinny dipping. It was there I met Werner, a great fishmonger who became one of my best friends (he officiated my wedding with Osa). This tasty recipe is from Werner, handed down through many generations and modified for your pleasure. 

serves 6

1 lb smoked salmon
10 oz arugula
6 slices dehydrated lemon*
extra virgin olive oil (to finish)

for the celery root salad:
4 small celery roots (with few rootlets and knobs), julienned
1/2 c champagne vinegar
1 tbsp german medium hot mustard
1/4 c canola oil
1 small onion, thinly sliced
sea salt and pepper, to taste
2 tbsp fresh chives, chopped

for the dehydrated lemon:

1. Preheat oven to 225. Line a sheet pan with an oiled wire rack.
2. Slice lemon into 1/8 inch slices.
3. Arrange lemons flat on rack so they aren't touching.
4. Cook for around 90 minutes, checking periodically, until lemon is dried and no longer wilty. This may take longer than 90 minutes depending on your oven.

for the celery root salad:

1. Rinse whole, unpeeled celery roots well. Place in pot and cover with water. Bring to a low boil and cook celery roots until tender but still firm.

2. Remove celery roots from hot water and immerse in ice water to cool. Once cool, peel and julienne. Set aside in large bowl.

3. Combine vinegar, mustard, olive oil, 1/4 cup water, onion, sea salt and pepper to taste in medium bowl. Pour over celery root, and mix well.

to plate:

1. Place a piece of smoked salmon on a dinner plate.

2. Toss arugula lightly with olive oil and plate to side of salmon.

3. Top arugula with celery root salad. Drizzle with olive oil and sprinkle with chives.

4. Place lemon chip in the center, standing up in the celery root salad. Enjoy!

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SPRING BREAK ON THE LAKE

Here's a delicious little number we would suck down every afternoon at the lake. With Spring approaching I thought it a perfect time to put this cocktail back in rotation.

1 oz Jagermeister
1 oz gold rum
3/4 oz ginger syrup
3/4 oz orgeat syrup
3/4 oz fresh lemon juice
3 dashes Angostura bitters
crushed ice

for the ginger syrup 
3/4 c fresh ginger, peeled & sliced
1 c sugar
1 c water

for the ginger syrup:

1. Bring ginger, sugar and water to a simmer in a small saucepan over medium-low heat. Stir until sugar is dissolved. Gently simmer, uncovered, for about 30 minutes. Strain through a sieve and let cool to room temperature.

for the cocktail:

1. In a cocktail shaker filled with ice, pour in the Jager, rum, ginger syrup, orgeat syrup and lemon juice. Shake well.

2. Strain over fresh pebble ice in a Collins glass.

3. Mound more ice on top like a snow cone and apply the bitters.

The New Roaring Twenties

Humans

The Roaring Twenties were quite the time to be alive. We partied, we danced, we were carefree. As we find ourselves in a new set of 20s I'd like to make a call to bring back the rollicking spirit of those days. 

Prioritize fun. Let your fur down, shake your fanny. You work hard, you deserve it. We don't know what the future holds, so let's enjoy our time now. Come see me for a Cow by Bear dinner and I'll get you started down the right trail. Limited seating is available for our Food by Bear: Argentina series now through February.

Here's to you, the party animal, in the new Roaring Twenties.

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Pride of Perón

I never got to cook for Evita, but I know she would have loved this dish. The combination of Italian, Spanish and German influences make it all-the-way Argentinian. Give it a try for yourself, or come taste it on the current Food by Bear: Argentina menu.

serves 8

for the pionono:
1/4 c roasted garlic puree*
zest of 2 lemons
5 eggs (room temp)
3 tbsp sugar
1.5 tbsp honey
1 c + 3 tbsp all-purpose flour
1/2 tsp salt
pinch black pepper

for the filling:
12 oz cream cheese
1/3 c roasted garlic puree*
1 tsp celery seed
salt & pepper
1 c roasted pepper strips, dried

*for the roasted garlic puree:
5 cloves garlic
2 tbsp olive oil
1/4 tsp salt
pinch black pepper

for the olive & artichoke tapenade:
1 c pitted kalamata olives, chopped
1 c artichoke hearts, sliced
1/2 c capers, chopped
3/4 c shallot, minced
1 c olive oil
salt & pepper, to taste
red pepper flakes, to taste

for the cheese crisp:
1.5 c parmesano-reggiano cheese, shredded

for the roasted garlic puree:

1. Preheat oven to 325. Line a baking sheet with parchment paper. 
2. Cut the top quarter of each garlic head and place on baking sheet, cut side up. Drizzle olive oil over the tops and sprinkle with salt and pepper. Turn garlic cut side down and roast until cloves are soft and golden brown, about 45 minutes to an hour.
4. Remove from oven and let sit until cool. Remove cloves and place in a bowl. Stir with rubber spatula until blended.

for the pionono:

1. Heat oven to 360. Line a half baking sheet with parchment paper and coat with butter. Set aside.
2. In a stand mixer bowl add eggs, sugar, garlic, lemon zest and honey. Using a wire whip attachment, mix to incorporate slowly. Switch to high speed and whisk for an additional 10 minutes.
3. Add sifted flour and salt to the mixture in three batches. Use the mixer to gently fold in and combine after each addition. Pour batter into baking sheet and gently spread evenly.
4. Bake using middle rack for 8-10 minutes, or until golden brown and the sides detach from baking sheet. Remove from the oven and let cool completely in the tray. Once cooled, roll (starting from short end) and set aside.

for the filling:

1. Combine cream cheese, 1/3 cup of the garlic puree, celery seed, salt and pepper in a mixer and whip until smooth. Fold in roasted peppers.

for the olive & artichoke tapenade:

1. In a medium bowl mix all ingredients - olives, artichoke hearts, capers, shallot, olive oil, salt and pepper, red pepper flakes - until incorporated. Set aside.

for the cheese crisp:

1. Heat oven to 375. On a parchment lined baking pan, sprinkle 1.5 cups of shredded parmesano-reggiano cheese. Bake until cheese is melted and starts to bubble and slightly brown, about 10-15 minutes. Remove from oven and allow to cool.

to serve:

1. Heat a large skillet with olive oil.
2. Unroll pionono and, with an offset spatula, spread cream cheese filling over the surface. Roll the pionono again (starting from the short end). Cut off ends for uniform edges. Slice into eight pieces.
3. Once skillet is hot, brown off each piece of pinono for a crispy brown crust.
4. Top the pionono with olive & artichoke tapenade and garnish with cheese crisp and mixed greens. Enjoy!