Newsletter #1

  • By Bear
  • 19 Nov, 2015

Happy Turkey-day from Cow by Bear!

It’s the middle of November, the leaves and temperatures (albeit temporarily) are finally dropping and Thanksgiving is right around the corner. We’ll be taking the weekend after Thanksgiving off because, let’s face it, I’m going to eat so much on Thanksgiving it’s going to send me into a mini-hibernation and I’ll be in no position to cook.  But we do want to do our part in making your turkey-day the most joyous possible. Here are a few recipes and wine recommendations sure to take every Thanksgiving dinner up a couple notches:

First up, our spin on a classic cocktail:

Hard Cider Old Fashioned

  • 2 ounces hard cider (We prefer   Julian Harvest Apple or Apple Pie ).
  • 1 teaspoon brown sugar
  • A couple drops of angostura bitters
  • 2 ounces bourbon whiskey (We love the small batch made by   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 a few ice cubes and garnish with the apple slice and cinnamon. Now, time to start cooking.
Cranberry Jalapeno Chutney
  • 2 large yellow onions, diced
  • ¾ lb cranberries
  • ¼ lb jalapenos, diced small
  • 2 cups sugar
  • ¼ cup water
  • ½ cup orange juice
  • ½ cup champagne vinegar
  • ½ teaspoon red pepper flake
  • 1 tablespoon dark chili powder
  • Salt & Pepper
Sautee the onions and jalapeno until brown, about five minutes. Add the cranberries, sugar, water, juice, vinegar, red pepper flakes and chili powder and mix. Simmer low for approximately 1 hour making sure to stir frequently to avoid burning. Allow to cool & serve it cold!
Sweet Potato Puree
We serve this with our ribeye and spicy Haitian coleslaw on our Creole menu, but this stuff goes with about anything and tastes fantastic on its own.
  • 1 large yam (approximately 2lbs.)
  • 1 cup butter
  • ¾ cup brown sugar
  • Salt & Pepper
Wrap yam in foil, bake in oven at 400 degrees until tender, about 45 minutes to an hour. Remove yam from foil and, with a paring knife, carefully peel back skin (discard skin). Blend yam in food processor until smooth. Add sugar and butter and blend until smooth again. Season with salt & pepper and enjoy!
Wine Recommendations
Here’s a couple great red wines that I’ve been enjoying, one at a lower price point and one you might want to save for the main course. I first tasted both of these at their respective wineries, but they can be purchased at the   San Diego Wine & Beer Co. We appreciate so much the support San Diego has shown our little pop-up restaurant and have some huge things in the works for 2016 and beyond. If you've had the opportunity to dine with us, please consider writing a   Yelp review about your experience . These reviews, along with the incredible word of mouth we've received, go a long ways in allowing us to keep the dinners going and provide the best experience possible.

We look forward to spending an evening with you again, or for the first time, at Cow by Bear!



Bear’s Necessities (Archive)

By Bear 09 Jun, 2017

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

By Bear 12 May, 2017

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.

By Bear 27 Mar, 2017

Wednesday Dinners Available This Summer!

By Bear 13 Mar, 2017

It's time for the 2nd Annual Cow by Bear bracket challenge!

By Bear 24 Feb, 2017
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.
By Bear 13 Jan, 2017

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.
By Bear 10 Nov, 2016
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.”
By Bear 04 Oct, 2016
Hi Humans,

Fall is finally here, and while the weather here in San Diego is late to the party, I’ve started to shift focus to my favorite autumn dishes. Fall is my favorite season and produces some of the tastiest produce of the year. I’ll not only be incorporating them into our traditional Cow by Bear   brunch   and dinners, but also the special 7-course, 50-person dinner/costume contest on Saturday, October 29 to celebrate Halloween.   There are still a handful of tickets available here.
I had such a blast two weeks ago at our anniversary dinner at the Broadway Pier. It was the largest dinner Cow by Bear has put on (100 people) and we learned a ton about how to make these special events true one-of-a-kind experiences. I can’t wait to share some of the upcoming ideas!   You can check out pictures from the Broadway Pier event here .
Now onto a few recipes. We partnered up with   Barcón Cocktail Co.   for the anniversary dinner and they provided two awesome custom cocktails for the event. I wanted one to have our house spirit, of course, Rhum Barbancourt from Haiti - so they incorporated that with the Imperial Buck.
By Bear 16 Sep, 2016

Hey Friends,

We're one day away from our big Anniversary dinner and I couldn’t be more excited. This whole ride has been really amazing, and I feel like we’re just scratching the surface of how great and special it can be. I want to thank you all for following along and being part of this experience. Putting on these dinners and special events (and soon Brunch !) has been so rewarding for me, and it’s because I’ve had the chance to meet and spend an evening with so many of you wonderful humans. So, this is a giant Bear hug from me to you. Thank you!

While the staff and I are hard at work getting all the details just right for our dinners this weekend, I also wanted to take the opportunity to announce our next big event! On Saturday, October 29, we’ll be hosting a special Halloween dinner! This is sure to be as delicious as it is spooky, featuring 7 deadly courses paired with 7 deadly wines. We’ll be having a costume contest, with the winners taking away some great prizes…but you’re going to have to beat me out and I have some pretty epic ideas circulating my big bear brain, if I may say so myself.

We have the perfect location lined up, but I can’t guarantee that it’s not haunted. You may experience some experiences, but that’s all part of the experience. Dinner is $200 per person and reserved to 50 guests. As a member of our newsletter, you’re getting priority access to this announcement - but we’ll be making a larger announcement on Monday so if you’re interested in coming make sure to get your tickets now before they’re gone.

Tickets are on sale now and available here.

Feel free to reach out to me directly at if you have any questions at all.

Thanks and we hope to spend a spooky evening with you!


By Bear 02 Aug, 2016

Hey Y’all! How’s everyone’s summer going? Hopefully you’re making some time to do what you love – traveling, spending time with family, getting outdoors…whatever it is that makes you happy. That’s really been the thrill for me of running Cow by Bear, getting to do what I love – cooking and bringing people together.


I’ve had the opportunity to host some amazing folks already this summer and appreciate everyone that has come in for a dinner. I’m always looking for ways to keep our experience fresh and unique and opportunities to bring more people together. It’s in this spirit that I’m happy to announce we are starting a Sunday brunch experience - Brunch by Bear - beginning Sunday, October 2. As a subscriber to our newsletter you have priority access for tickets, which are available now at .


Tickets are $100 per person and the experience will be unlike any brunch you’ve ever been a part of. The brunch will include 5 courses and feature signature drinks. You’ll leave fat and happy. Brunch starts at 10:30am and, like our dinners, reserved to just 10 seats.



A huge THANK YOU to all of you that purchased tickets for our Anniversary dinner in September. It sold out even quicker than I anticipated, and I can’t wait to spend an amazing evening together. We’re planning an even bigger New Years Eve celebration, which I’ll be announcing here on this newsletter in the coming weeks!




Now is also the time to book your company’s holiday event with Cow by Bear. In addition to our regularly scheduled Thurday-Saturday dinners, we’ll be available to put on dinners for parties between 10-14 on every other day in the month of December. Email me at to inquire about availability!




Now that that’s all out of the way, on to a couple recipes!

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