Newsletter #4

  • By Bear
  • 13 Mar, 2016

March Madness Contest & Recipes!

March Madness is one of my favorite events of the year. Sure, I like basketball, but as a bear what I love more is any opportunity to hunker down and be lazy for a couple days. Come this Thursday, that’s exactly what I’ll be doing - eating and drinking my way through a couple dozen basketball games while hoping my bracket isn’t busted by the weekend (it will be).

Cow by Bear was created with the philosophy that great times are best when shared with others, so it’s in that spirit I have setup an NCAA Tournament group so the Cow by Bear community can play together. The winner of the group will receive two tickets ($300 value) to any upcoming dinner with availability. I’m betting on the Michigan State Spartans to cut down the nets. Who do you have?

Click here to join the group.

password: dryage

You’re going to to get a bit thirsty and hungry while watching the games and playing along, so here are a few recipes to help get you through. I hope you enjoy!

Oso Caesar cocktail

This is our take on both the Caesar and Bloody Maria. Buy the best mezcal you can afford and look for something on the smokier side - it makes a difference.

1.5 oz. Mezcal

4 oz. Clamato

2 dashes of Worcestershire  

1/8-1/4 tsp. horseradish (optional)

hot sauce to taste

1 squeeze of lime

Using a short cocktail glass, rub the lime around the rim of glass and dip it in a spicy seasoning of your choosing (keep your eyes pealed for our own Cow by Bear seasoning coming out soon!). Mix all the ingredients and stir. Serve with ice and drink up.

Aztec Cheddar Cheese Puffs and Black Bean Puree

Here’s a great little appetizer to enjoy the games with. You could say it’s a slam dunk.

Cheddar Cheese Puffs (makes about 35)

2 cups tapioca flour
1 cup milk

1/2 cup butter

1 tsp. salt

1 1/2 cups sharp cheddar cheese

2 eggs

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

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

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

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

Black Bean Puree

1 large onion (diced)
1 1/2 jalapeños (chopped)

4 cloves garlic (chopped)

2 cups black beans (drain and rinse)

1 Tbsp. cumin

2 tsp. ground coriander

cilantro (chopped to garnish)

cotija cheese (to garnish)

Salt & pepper to taste

Sauté the onions, garlic and jalapeños until golden. Add the beans and spices to the pan. Once hot, transfer everything to a food processor and blend until smooth.

Serve bean puree in a bowl and garnish with chopped cilantro and cotija cheese. Works great as a dip with tortilla chips, or don’t be afraid to dip the cheese puffs!

I always love to hear from people that have tried the recipes. Feel free to email me directly at if you have any questions or just to share your experience!


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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