Newsletter #6

  • By Bear
  • 19 May, 2016

Announcing our special 5-year Anniversary Dinner. Come celebrate with us!

Hey, what’s up humans? It’s me, Bear.


It’s been so nice seeing many of you at Cow by Bear, some for the first time and others as repeat offenders coming in for a new menu or location. If you haven’t had the chance to come in for a dinner yet, I can’t wait to see your face in person!

It’s hard to believe it’s been nearly five years since the first Cow by Bear iteration began, with me cooking for some friends and testing the concept in my apartment. Since then, the community has grown larger than I ever would have imagined. This is worth celebrating, me thinks, so I’m putting on a special 5-year Anniversary Dinner on September 17 for 100 guests. I just locked in the secret waterfront location, and couldn’t be more excited. The dinner will begin at 7pm and be a 10-course menu, paired with cocktails and amazing wine. Tickets are on sale here.  

As a subscriber to our newsletter you have priority access for tickets, but we’ll be announcing to the public on Monday morning. We expect the tickets to sell out quickly, so if you’re interested in celebrating with us you’ll want to swoop up your tickets quickly!

Ok, on to the fun stuff…One of the many great things about San Diego and it’s climate is the fact that certain produce stays in season all year round, or a crop will pop up when least expected. It’s no secret I’m a huge fan of root vegetables, and they often appear on our menus right next to the 50-day dry aged ribeye. I started noticing one of my favorite root vegetables, the rutabaga, at my Farmer’s Market the last couple weeks so I was sure to pick up a few. I’ll have them on the Cow by Bear menu while they last, and have provided a simple but tasty recipe below if you want to give it a whirl yourself. They may be gone at any moment (not returning until late Fall), so grab a couple now from your local market or Jimbo’s, where they are also currently available. Below that, a delicious cocktail I just concocted in the lab.

Roasted Rutabaga in Brown Butter (Serves 4 as a side)

1 large rutabaga

4 Tbsp. unsalted butter

Flaky salt & freshly ground black pepper

Juice of 1/2 lemon

2 Tbsp. finely chopped parsley

Heat the oven to 450°F. Peel the rutabaga with a peeler and cut into 1/2-inch cubes.

Melt the butter in a saucepan over medium heat and cook for 5 minutes, until the butter foams then browns into a nutty liquid.

Toss the rutabaga with the browned butter and season with salt & pepper. Move the rutabaga to a large baking sheet and spread into a single layer. Roast for 30 to 40 minutes, until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley. Enjoy!

The Hibernator

1 1/2oz Whiskey

Juice from half lemon

1/2 Tbsp. raw honey

1/2 tsp grade B maple syrup

3 sprigs fresh thyme

Muddle together the lemon, honey, syrup and thyme in a shaker. Pour in whiskey and muddle again. Pour over ice and top with soda. Garnish with a sprig of thyme and, if you want, sprinkle on a little smoked sea salt.

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!

More Posts
Share by: