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?
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
1/2 cup butter
1 tsp. salt
1 1/2 cups sharp cheddar cheese
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)
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 email@example.com if you have any questions or just to share your experience!
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.
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.
Feel free to reach out to me directly at firstname.lastname@example.org
if you have any questions at all.
Thanks and we hope to spend a spooky evening with you!
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 cowbybear.com/brunch .
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.
SPECIAL EVENT DINNERS
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!
BOOK YOUR PRIVATE HOLIDAY DINNER NOW
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 email@example.com to inquire about availability!
Now that that’s all out of the way, on to a couple recipes!