Wednesday Dinners Available This Summer!
Hi Humans, Bear here. In another life, long ago, I'd just be awakening from my long winter slumber, ecstatic about what the warm weather would bring me and my family and friends. Truth is, I was never a huge fan of hibernating - who has the time? But it's an essential part of bear culture and year after year I'd succumb to the devastating peer pressure put upon me to sleep for 4 months straight.
Reminiscing about this time of year always takes my mind to the summer months ahead and the salmon run that awaits my bear family back home. But I also think of the past, specifically the great "Salmon Stall of '94" when the rivers ran dry and my Uncle Wilbur tragically ate my favorite cousin, Rico. It was a sad time that haunts me to this day, and I'll do anything I can to ensure history doesn't repeat itself. So when I look at the Cow by Bear summer dinner schedule and see only a handful of seats available, you'll understand why it makes me nervous that we could have an Uncle Wilbur episode in our future. It's for that reason I've decided to open up several Wednesday night dinners, beginning May 31 and running through Labor Day. You can find our up to date availabilities by clicking here. I hope to see you there and, please, no eating each other you wild animals!
Now, on to a few recipes:
Balsamic raspberry dressing
Watercress, rinsed and cleaned
Mint, washed and leaves picked
Tarragon, washed and leaves picked
Hierloom cherry tomatoes, washed and halved
Kumquats, washed and sliced thin
For the cantaloupe sorbet:
3/4 c simple syrup
Remove seeds and flesh from 1 1/2 cantaloupes. Puree in a blender until smooth. Reserve remaining cantaloupe for later use. Add 3/4c of simple syrup and mix into cantaloupe puree. Freeze the sorbet before using.
For the balsamic raspberry dressing:
2 c fresh raspberries
2 T white sugar
1 1/3 c balsamic vinegar
2 T honey
1 t salt
1/2 c olive oil
Toss the raspberries the white sugar to start releasing juices. Let sit for 10 minutes. In the bowl of a food processor, add the raspberries and their juices, the vinegar, honey, salt and oil. Pulse food processor about 5 times until dressing comes together. The result should be a loose emulsion. Shake the dressing before serving.
For the salad:
Mix a handful of watercress with a small handful of mint and tarragon leaves in a bowl, season with olive oil and salt. Place the greens on a salad plate or in a bowl.
Place a few halved tomatoes around the greens, followed by a golf ball-sized chunk of burrata (or more if no one's looking!) hidden among the greens.
Place a small scoop of the sorbet in the middle of the greens, next to the cheese, followed by a few kumquat slices, and then a flew torn pieces of prosciutto.
Finally, add a few dashes of the raspberry dressing around the greens, tomatoes and cheese. Sprinkle with a little finishing salt and enjoy!
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!