Cow By Bear

This weekend, along with our three course to-go meal we are offering a special pairing of our Shy Bear cocktail with @oslosardinebar's Espinaler sardinillas. Espinaler began as a small tavern in Barcelona in 1896. Over time, this family created an iconic vinegar-based house sauce made with a special selection of spices and it quickly became their first internationally exported product. In addition to sourcing their own seafood in Galicia, Espinaler makes selections at the pea...k of each season and hand packs tins to ensure the utmost care is taken. These delicious selections, paired with Bear's own Shy Bear Aperol cocktail, will transport you to a cozy tapas bar buried somewhere in old Barcelona. This pairing is not only packed with the finest ingredients, but also contains over a century of family history, and Spanish culture. Order now at the link below for this experience; supplies are limited! http://cow-by-bear.square.site

Bear’s Night In is back! Well, for this weekend at least... this Saturday 2/13 we are offering a three-course Valentine’s Day meal for pick up. In addition to dinner, we are offering a unique one-time pairing of our Shy Bear cocktail (in a Bear mason jar) with Oslo Sardine Bar’s fancy Espinaler sardinillas. While supplies last Order at http://cow-by-bear.square.site/

We are excited to announce that this weekend we will have a special Valentine’s Day edition of Bear’s Night In for all San Diego humans! Bear is preparing a decadent three course meal for you, along with a Booze by Bear cocktail (Shy Bear) + sardine pairing in partnership with @oslosardinebar. Don’t forget to snag a *forever* dried floral bouquet and an extra copy of Booze by Bear! Cost for the 3 course meal is $65/pp. Pickup will be this Saturday 2/13 between 4-6 PM at 3...519 30th St in North Park (the Atypical Waffle window). As always, Bear will be there for air hugs. Order at the link in our bio and message us at [email protected] with any questions! cow-by-bear.square.site

Here’s a bit of a tough one, recipe-wise, but delicious if you have the patience of a Bear! It’s our Mango Unchained dessert. Ingredients list below and you can find the full recipe at cowbybear.com/stories. Serves approx. 6 with leftover components for the poached mango jello:... 2 mangoes peeled & sliced 1/4 bottle Riesling 1/2 vanilla bean 1/4 c agave salt 2-3 packets Knox gelatin for the lattice tulle: 1 oz sugar 1oz butter 1 oz corn syrup 1 oz flour for the foie gras torchon: Hudson Valley duck foie gras torchon 1 liter seltzer water pear each 250 g of cleaned foie gras: 1 t kosher salt 1/16 tsp curing salt (pink salt) 1/8 tsp sugar 1 tbsp bourbon 1 tbsp sweet dessert wine 1/8 tsp finely ground pepper mix (2 part white/1 part black) kosher salt to cover

Locro is a South American dish that is fun to make post-holidays with whatever delicious leftovers you have on hand. As long as you have some variation of corn (or hominy), beans, potato and meat (beef, pork, chicken) you can make locro! Try it as is or just look in your cupboard to see what vegetables, beans and meats you have available and give it a whirl. It’s almost impossible to mess up and so very tasty. OSO LOCRO serves 10... 2 c dried, broken hominy 2 c dried white beans 3/4 c olive oil 1.5 tsp paprika 1/2 tsp crushed red pepper flakes 8 cloves garlic, minced 1 lb pork shoulder, cut into 1 inch pieces 1 lb beef short ribs, cut between bones 1 lb flank steak, cut into 1 inch pieces 5 links chorizo kosher salt, black pepper to taste 1 shallot 1 tsp dried oregano 1/2 tsp cumin 1 bay leaf 1 butternut squash, small cubed 1 russet potato, small cubed 1 c finely chopped scallions The day before cooking, rinse hominy under running water until the water runs clear. Place hominy and beans in a bowl and cover with water. Soak overnight. for the sauce: 1. Whisk 1/2 cup of the oil, paprika, chile flakes and 2 cloves of the garlic in a bowl and refrigerate until plating. for the stew: 1. Heat remaining oil in a large pot over medium-high heat. Season your meats with salt and pepper and, working in batches, add to pan. Cook about 5 minutes or until browned all over. Transfer to a plate. 2. Add the remaining 6 cloves of minced garlic and shallot and cook for about 3 minutes or until soft. Add the cumin, oregano and bay leaf and cook for about two minutes. 3. Return meat to pan and give it a good stir coating the meats with liquid in the pan. Add hominy, beans, potato, squash and 8 cups of water. Once boiling, reduce heat to medium-low and let it ride out for about 3 hours. 4. Salt and pepper to taste and divide among bowls. Drizzle the sauce on top and garnish with scallions. Enjoy!

Next up... what Bear will be drinking this fine New Years Eve: Four Paws! This rosemary infused old fashioned is sure to put 2020 far behind you. Swipe for cocktail recipe and our paw-made syrup recipes. If you don’t have black walnut bitters, Angostura bitters will still work in a New Years pinch Let us know how you enjoy it!

Only a decade before this one I was in Buenos Aires, down on my luck and out of the cooking game altogether. I found myself down on the mat staring at the ceiling of an underground boxing gym. Barely conscious from the wicked right hook I had just received via Carlos Monzon, my olfactory bulbs picked up a scent. I followed it out the back door of the gym where I found a parrilla grilling the fattest, juiciest steak I'd ever seen in my entire life. This is where I fell head over heels for cow. That same evening I attended a puertas cerradas dinner at a private residence. I was back in the game. It was this meal that inspired me to start Cow by Bear from my apartment at the start of this decade. The first menus were strictly Argentinian dishes paired with my favorite Malbec and Torrontés wines from Mendoza. #ThrowbackThursday #tbt

Maybe there’s someone you forgot to buy a present for... or maybe you just love your Booze by Bear book so much you’re jonesin’ for another copy?! We got you. You can still order at our website -- cowbybear.com

Thanks to the San Diego Little Italy Association, who featured me as their Holiday Mixologist today. Coming to you fireside, from page 42 of my new Booze by Bear book, here’s a little tutorial on our delicious Fiona’s Apple Cider recipe. A Christmas Eve toast to each and every one of you!

Maybe pasta isn't known as traditional holiday fare, but for me this dish has special memories. One Christmas, my mother’s brother, Vinnie, visited us from the Central Apennines. Instead of the usual holiday fare, Vinnie insisted on making his traditional paw-made bucatini recipe. We cubs hemmed and hawed -- wanting our childhood favorites like roasted bull elk and grouse whortleberry pie-- but we eventually succumbed to Vinnie’s mouth-watering recipe And, I shall say, we n...ever regretted it. (We are omnivores, after all.) I thought I’d share this childhood treat with you today. UNCLE VINNIE'S HOLIDAY VISIT 5 lbs fresh bucatini pasta 1 lb crab meat 50 oz canned san marzano tomatoes 3 tbsp olive oil 2 yellow onions, chopped 1/4 c chopped garlic 1 tbsp red chile flake 2 tbsp salt plus more for pasta water micro basil 1. Heat olive oil in a deep pot or dutch oven. Sauté onions until soft, then add garlic and chile flake and cook until the garlic is fragrant. 2. Add tomatoes, a cup of water and the salt, and simmer on low for 1 hour. 3. Taste, adjusting seasoning, and blend in a blender or in the pot using an immersion blender. 4. In a large pot of heavily salted water (it should taste like the sea), boil the pasta until al dente. 5. Drain and transfer to sauce pot, turn on the heat, add the crab and cook until everything is hot. 6. To serve, grab pasta with tongs and twirl to make a nest on each plate. Then ladle remaining sauce on top and garnish with micro basil and a drizzle of your fanciest olive oil.

Tis the season... for a giant skeleton Santa and skateboarding bear chef.

Hey, San Diego! Our socially distanced Booze by Bear pick-up event is happening now until 1:30 PM at Alexander’s on 30th. Grab a mask, $10, and come snag a book!

#ThrowbackThursday to that time when I was Guy Fieri (Guy Fi-Bear-i?) for Halloween It’s not easy to transform yourself into disguise when you’re a 900-pound bear, but that’s never stopped me from trying! Any ideas for this year’s costume?

We still have Booze by Bear books available! Order online for pickup tomorrow, Saturday 12/19 (12-1:30pm at Alexander’s on 30th) or just show up and buy on site! Ten dollars per book. Shipping is still available for online book purchases at cowbybear.com as well; there’s a chance it might get to you by the 24th!

That time @jameslikeseverything was attacked by a Bear

Humans! We are having a socially distanced pickup event in San Diego this Saturday 12/19 from 12-1:30 at Alexander’s on 30th where you can purchase a Booze by Bear book (if you haven’t yet!) and have your book signed by Bear. Alexander’s requests that we enter the patio through the entrance on Upas. This recipe for Beekeepers Buzz from the book is one of Bear’s very favorite holiday drinks. We like to use @meadiocrity.mead for this one. Swipe for recipe.

P A N D E M I C P O T I O N After the Fat Bear finals last week, when Osito had gone to bed, Osa and I were looking for a little more fun so we made a drink we had only heard about: a Pernod and gin elixir known to have some magical powers that installs a trance-like, unblinking calm difficult to otherwise achieve. In fact, its original creator said in 1935 that it should "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy." From experience, we r...ecommend a strict two drink limit on this one and only in times of dire emergency. Yes, we believe 2020 qualifies. "Pandemic Potion" dash of grenadine 1.5 oz Pernod 1.5 oz London dry gin Into an Old-Fashioned glass, pour in this order: grenadine, Pernod, gin. Add ice and let melt for a bit to watch the Pernod cloud up. Stir and drink, but remember: no more than two!

Tony Hawk said it best:

Beet It, 2020! Bear here. For our family Fat Bear celebration last week, I foraged some root vegetables, herbs and nuts from our yard for a lovely fall salad. Though I do love observing my heroic fat bear friends, I myself won’t be going into hibernation this winter on account I already took an unconventional summer snooze. Thus, we are enjoying a lighter fare and hoping to lose some of that Quarantine Fifteen or, ahem Fifty, if you know what I mean. Below is the ingredients ...list for this dish. For the full recipe head to our blog at cowbybear.com/stories or subscribe to our newsletter (at our homepage) to get these kinds of recipes and dinner updates sent right to you a few days before we post to social media. Beet It, 2020! serves 4 2 c arugula 1/4 c maple syrup 1/2 c yogurt picked cilantro leaves salt & pepper aleppo pepper 4 c smoked beets* 1/2 c candied hazelnuts* for the smoked beets 4 lbs beets 2 2/3 c long-grain rice (such as basmati) 1 shaved lemon rind 5 thyme sprigs 2 tbsp water for the candied hazelnuts 1 c blanched hazelnuts 3/4 c sugar 3 tbsp water 1/2 tsp salt

I know it’s not yet time for a Throwback Thursday but I’ve been working on the Germany chapter of our Food by Bear cookbook this week and couldn’t resist sharing this old snap of me with Bowie and Iggy Pop. Most people don’t know that we were roommates back in the late 70s in Berlin, but that’s a story for another (cookbook) time. (Link for pre-order in our bio)

If you’re in the San Diego area, we’ll be having a pickup event for our Booze by Bear book this Saturday, December 19 at Alexander’s on 30th in North Park between 12:00pm - 1:30pm. I’ll be there for a socially distanced bear hug and book signing. If you haven’t ordered a book but want one, order at our website today (and this is the last day to ensure delivery by Christmas of you want it shipped!)... We are so proud of how this book turned out and think you’re going to love it too.

Booze by Bear has arrived, and it turned out pretty fantastic if I may say so myself! Order on our website by December 15th to ensure Christmas delivery, or if you're in the San Diego area choose the "pickup" option at checkout. We'll be having a pickup event on Saturday, December 19 at Alexander's on 30th in North Park between 12:00pm - 1:30pm. I'll be there for a socially distanced bear hug and book signing. I'm really proud of this book and can't wait for you to have it. Thank you from the top of my head to the tip of my furry paws for your support!

Good morning! Just in time for brunch today: this is our take on the classic French 75, rumored to be Hemingway’s drink of choice. (Though I’ve heard that about five different cocktails...Papa liked to drink!) I sub in Morris Kitchen’s terrific Grapefruit Hibiscus Cocktail Mixer (which you can usually purchase locally in San Diego at Pigment) instead of simple syrup. Use the best gin you can find. I prefer the batch made by Wishkah River Distillery up in Aberdeen, Washington.... I discovered it on a recent fishing trip to the great Pacific Northwest. FRENCH 80 Ingredients (Makes 2) 2 oz. gin 1 oz. lemon juice 2-3 oz. Morris Kitchen Grapefruit Hibiscus Cocktail Mixer (use 2oz. for a more tart, 3oz. for more sweet, or split the difference like I do) Champagne Ice In a cocktail shaker with ice, shake the gin, lemon juice and mixer. Pour into the glasses, top with champagne and garnish with a lemon twist.

Can Bears drive? We’ll let you see for yourselves. Last little reminder to get your order in for this weekend’s Bear’s Holiday Night In delivery! We’re offering a three course meal, wine pairing, and Booze by Bear books, all brought to your (or a friend’s) doorstep this Saturday 12/12 by yours truly .... Email us at [email protected] by 4pm today!

We couldn’t help ourselves.... just one more photo of this year’s Fat Bear Week winner: number 747, the jumbo jet! We are sad to see this competition go but huge congratulations to 747 for all his hard work.

Maybe you want to surprise a friend or family member with a three course meal delivered by a bear to their door? If that was your plan, we can help! Email us at [email protected] by 4pm today (Thursday 12/10) to order. Bear and a human associate will be delivering dinner and wine this Saturday between 4 and 7 PM. See our story for more details on pricing and delivery and email us, stat!

Surprise! This weekend we are resurrecting our Bear’s Night In experience from the spring and we have a limited number of three course meals we would love to deliver to your doorstep*. This is the menu for this Saturday 12/12 and the prices are as follows: Three course meal - $50/pp... Delivery (only, no pickup) - $10/party Paired bottle of fine wine - $20 Bear (air) hugs - free Deadline for ordering is Thursday 12/10 at 4pm, while supplies last. Please email us at [email protected] for more details and the secret link to order *delivery available up to 15 miles from downtown San Diego. Longer distances negotiable!

A little #ThrowbackThursday to our Bear’s Night In to-go events from earlier this year. This was only 6 or so months ago, but it feels like a whole lot longer Y’all have been so wonderful and supportive as we pivot and work to figure out how to *be* in this new normal. Thank you!

Here’s another little cocktail to warm your holiday bones. It’s one I make for Osa Bear after she’s had a long day of holiday cooking. We call it FOUR PAWS (swipe for recipe) and it’s included in our *Booze by Bear: 25 cocktails for seasonal living* book now for sale for $10 at our website - www.cowbybear.com

It’s official: all hail 747, the winner of this year’s Fat Bear Week! I don’t know ol’ 747 personally but a bear friend of a friend told me that 747 spent the last few months before the competition training by eating, in part, my duck leg confit cassoulet recipe (his grandmother is French so it was sort of comfort-foody, I guess). Upon hearing this, I promptly sent him 40 pounds of my black pepper buttermilk pannacotta as a congratulations. Hopefully it arrives before his hib...ernation. In the meantime huge congratulations to 747 and all the bears who participated. And thanks to all you humans who voted, bearing witness to our ursine achievements.

If you haven't snagged a copy (or three) of Booze by Bear yet, today is a great day to do it! Have we mentioned it makes a great stocking stuffer? This 72-page book includes cocktail recipes with full color photos, a complete index, a notebook for bartender words to come and, true to Cow by Bear form, surprises along the way. Grab one at our website, $10 plus shipping (or pickup if you're local in San Diego)!

Y’all, we are down to the #FatBearWeek finals!! Sadly, second cousin Holly didn’t make it to this round, but we are watching Chunk (number 32) take on ol’ 747. Have you voted?? Who will come out as champion?!? Video via @fatbearweek

A special throwback from our Food by Bear: France menu, a perfect dish for chilly early winter evenings-- Next. Bear. Up. Ratatouille Ingredients:... 2 Japanese eggplants 2 yellow squashes 2 zucchinis 6 Roma tomatoes for the sauce: 2 tbsp olive oil 1 onion, diced 5 garlic cloves, minced 1 yellow pepper, diced 1 red pepper, diced 28 oz. can crushed tomatoes 2 tbsp fresh basil, chopped salt & pepper to taste for the seasoning: 2 tbsp fresh basil, chopped 2 tbsp fresh parsley, chopped 2 tsp fresh thyme 1 tsp garlic, minced 4 tbsp olive oil salt & pepper to taste See our blog at cowbybear.com/stories for the full Next. Bear. Up. recipe.

Anybody else need a strong DRANK this weekend? We got you. This is our take on both the Caesar and the Bloody Maria. A tip: buy the best mezcal you can afford and look for something on the smokier side - it makes a difference. OSO CAESAR COCKTAIL 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. Mix all the ingredients and stir. Serve with ice and a side of #FatBearWeek and drink up.

Fat Bear Week update!! Be sure to cast your votes at explore.org (link in bio). The competition is already riveting. In the first match Wednesday, Walker (‘Big-Booty Bear’) destroyed Bear number 856, the ‘Big Boss,’ and will now go on to face 480 Otis, who is apparently his ‘Zen master.’ Meanwhile, Bear 812 (‘Son’) slammed number 402, though Katmai notes his winning streak may be ‘fleeting’ He’s going up against number 747, who’s ‘super-colossal’. Now, we wait to see which l...ucky bear will join those who have previously been crowned victorious, which includes 435 Holly, a strapping broad who cinched the title last year and is back in the ring this year, and 409 Beadnose, whom a park ranger described to the Cut as ‘an independent woman.’ All right, ladies! Via The Cut and @katmainps

#ThrowbackThursday to Lil Osito Bear practicing his skateboarding skills before serving his hero Tony Hawk

We got our advanced copies of the new Booze by Bear cocktail book today, and we gotta say: it’s looking pretty awesome! Order at our website ($10 plus shipping) for the cocktail lover in your life. Pickup options available for San Diego locals! Huzzah!

What we are drinking today in the Bear household Pro-tip for Southern CA locals: use Julian’s Apple Pie hard cider. I’m happy to present to you Booze by Bear, a little book of 25 cocktails for seasonal living. Designed like a notebook that fits in your palm, this 72-page book includes cocktail recipes with full color photos, a complete index, a notebook for bartender words to come and - true to Cow by Bear form - a few surprises along the way.... We expect to have these delivered in time for Christmas, and at $10, it’ll make a great stocking stuffer. This book is limited in print so please make sure to get your order in right away at www.cowbybear.com!

Happy Turkey Day to you and yours. As for me, I’m planning to eat so much that it sends me into a mini-hibernation. Hoping you have an incredible day with loved ones and some delicious food.

You may know: sweet potatoes and yams are not the same thing. They each have their own identity, but because of improper labeling at grocery stores they get confused with one another. But, hey, after you top them with marshmallows does it really matter? Here's one of my favorite Thanksgiving recipes. Please let me know if you try it! YAM, BAM, THANK YOU MA'AM 8 (6 oz.) yams 1 c upsalted butter... 1 tbsp. chopped fresh sage mini marshmallows (as many as you'd like) 1. Preheat oven to 375F. Cut the yams crosswise into -inch slices, leaving about inch intact at the bottom. Place the yams on an aluminum foillined baking dish; cover tightly with foil. Bake until slightly tender, about 20 minutes. 2. Meanwhile, melt the butter with the sage in a large skillet over medium and cook, stirring often until golden, about 5 minutes. 3. Remove foil. Brush half of the butter mixture on the yams so it seeps in between the slices. Return to oven and bake, uncovered, until tender, about 1 hour. 4. Turn the broil function on in your oven. Wedge the mini marshmallows randomly between the slices and watch closely as the marshmallows will brown fairly quickly. 5. Remove from the oven and brush the remaining sage butter over the tops and sides. Enjoy!

Here’s a fun one from our new Booze by Bear craft cocktail recipe book (only $10 at our website!) - JON BEAR JOVI (SHOT THROUGH THE HEART). Swipe for recipe preview Designed like a notebook that fits in your palm, this 72-page book includes cocktail recipes with full color photos, a complete index, a notebook for bartender words to come and - true to Cow by Bear form - a few surprises along the way. Booze by Bear is at the printers now and we expect to have it by December ...15, in your paws for Christmas (U.S. only). It makes a great stocking stuffer for all the cocktail lovers in your life. The book is $10. Standard shipping applies, but if you’re in the San Diego area we’ll have a pickup option available for no charge. This book is limited in print so please make sure to get your order in right away. I hope you enjoy these 25 cocktails for seasonal living!

As the days get shorter and the weather (hopefully) turns, I love to hunker down and treat myself to a big, hearty cheese dip. This is one of my favorites and a take on a recipe handed down from my Uncle Knock Knock. If 2020 has you down, this will cheer you right up. HOT & CREAMY COLLARD DIP (makes 3.5 cups) 2 slices bacon (I love the local bacon I get at the Little Italy Farmer's Market) 1 small sweet onion, diced... 1 medium red bell pepper, diced 1lb. fresh collard greens, trimmed & coarsely chopped 3 garlic cloves, minced 1 eight-ounce package cream cheese, cubed & softened 2 ounces Monterey Jack cheese, shredded 1/2 cup sour cream 1/2 tsp. Cajun seasoning Preheat oven to 350. In a large skillet cook bacon until crisp. Drain bacon on paper towel. Remove and discard all but about 2 teaspoons of bacon drippings from skillet. Add onion and bell pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Crumble the bacon and add to mixture. Spread into a 1-1/2-quart casserole dish and bake, uncovered, 10 minutes or until warmed through. Serve with your favorite vegetables, chips or just slathered on everything. Once winter hits, I actually bathe in this stuff.

Bear here. In my decades of throwing thousands of dinner parties all across this great earth I’ve learned a few things. As a wild animal, I’ve always lived by the seasons. But to drink by the seasons is what separates cubs from boars. That’s why I’m happy to present to you Booze by Bear, a little book of 25 cocktails for seasonal living. Designed like a notebook that fits in your palm, this 72-page book includes cocktail recipes with full color photos, a complete index, a not...ebook for bartender words to come and - true to Cow by Bear form - a few surprises along the way. Booze by Bear is at the printers now and we expect to have it by December 15, in your paws for Christmas (U.S. only). It makes a great stocking stuffer for all the cocktail lovers in your life. The book is $10. Standard shipping applies, but if you’re in the San Diego area we’ll have a pickup option available for no charge. This book is limited in print so please make sure to get your order in right away. I hope you enjoy these 25 cocktails for seasonal living! Check out the link in our bio.

Now booking limited holiday Housecalls... We’re coming to YOU! We are happy to offer our (un)traditional Cow by Bear five course plated dining experience with fine wine pairings in your home. This run of our Housecall experience is limited to intimate gatherings during the month of December only, and where we’re able to follow CDC standards to ensure your event is safe and fun. Be it a celebration dinner with quaran-teammates, a small corporate holiday party, or a simple night off with your household, we’re game. Please send an email to [email protected] for availability, pricing, and more information. We look forward to spending an evening with you.

#ThrowbackThursday to Bear hugs for all, thanks to @tkittie

There’s a cooking bear that COOKS MEAT.... @kenjeong, LOok It uP!

Before I arrived in San Diego, I was spending a good chunk of my time in Mexico City, where I fell for another chef I was working with. You may know by now: her name is Osa. I credit her for creating and naming this drink after me. EL OSO PELUDO 1 oz. Mezcal (the smokier the better) 2 oz. Mead (I recommend Foundation from @Meadiocrity.Mead, who, by the way, currently have a fun outdoor tasting room set up!)... 1/2 oz. ginger syrup 1/2 oz. lime juice 1/2 oz. Cointreau 1/4 oz. honey syrup Add all ingredients to a Boston shaker and shake. Fill old fashioned glass with ice or one whiskey cube. Pour ingredients and then with top with Mead. Garnish with candied ginger and drink it up!

This *chilly* weather calls for a big soup to warm you up and this is one of my favorites. It was first introduced to me by a street performer in Palermo, way back when I still walked on four legs. Enjoy it with a gooey grilled cheese sandwich if you really want to do it right. TOMATO & FENNEL DRUNKEN SOUP 4 tbsp. unsalted butter 2 medium fennel bulbs (cleaned, thinly sliced, fronds reserved)... 1 large onion, thinly sliced 2 tsp. coarse kosher salt 4 garlic cloves 1/2 tsp. chile powder 1/2 tsp. smoked paprika 3 tbsp. Pernod (Anise-flavored liquor) 5 lbs. fresh vine tomatoes (peeled) 1 cup chicken stock 1 tsp. black pepper crumbled ricotta salata lemon-infused olive oil (optional) Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute. Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer. Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!

Throwback to a time when Chef Bear hung out with the Berenstain family (story below from our newsletter archives - sign up for our newsletter at cowbybear.com!) ****** It was a fine spring day in Bear Country. The bluebirds were singing. The trout were leaping. The air was sparkling clean. Inside our treehouse, however, a storm was brewing. You see, Sister and Brother were acting an ill-mannered mess. "Sillyhead!" called Brother. "Fuzzybrain!" retaliated Sister. "Noodlepuss!"... they shouted simultaneously. Mama could hardly believe her ears. She hoped their behavior would be better by that evening. We had reservations at our favorite restaurant, the Bear Country Grill. "Get it out of your system," said Mama. "I don't want any shenanigans at dinner tonight. There is a new chef and the meal is supposed to be very good." "Dinner tonight?!" cried Brother. "But 'Nutty Bear' is on TV tonight and we'll miss it." "And the 'Bear Stooges' too!" added Sister. "Well, you'll just have to miss them!" said Mama firmly. "What has happened to you kids," she wondered to herself. We were welcomed at the restaurant door by Chef Bear. He gave us each one of those famous bear hugs he's become known for. At the table, Brother and Sister were a grabbing, food-fighting, kicking-under-the-table super mess. What a commotion! I wouldn't have been surprised had Bear thrown us out. Everything changed when the first course arrived. As we devoured each dish placed in front of us, the cubs behavior turned from ill-mannered to mannered. We began talking about the food. Then we talked about school. We talked about fun projects for the treehouse. We talked of our summer plans of swimming and boating at the lake. It seemed Chef Bear's dinner experience was bringing us closer together. By the time the main course was served, the Berenstain Bears were having one of the best family meals we'd ever had. Simply delicious. Bear gave us a tour of the kitchen after dinner and we said our goodbyes. We were...

I know from experience never to get in the way of a hangry she-bear, especially approaching the holidays (Love you, Osa dear!) The other day, an Alberta human and his friend had this close encounter with a mama Grizzly and her cubs.

Missing THIS! : @angelcc559

If you're interested in upgrading your holiday charcuterie offerings, do I have a treat for you! I came up with this when a truck-load of figs from Toulouse showed up at our restaurant one day. The chef wanted something interesting on the cheese board that night - a twist on a classic flavor. These babies are great on their own, paired with cheese, or as a funky substitute for cranberries on your Thanksgiving table. PICKLED FIGS 1 lb. fresh figs* 2/3 c apple cider vinegar... 1 1/3 c sugar 3/4 teaspoon Kosher salt 3 allspice berries 1/4 tsp. cloves 1 bay leaf 1 cinnamon stick *A note on the figs: you can sub with dried figs, but you may need to cook a little longer on day two. Just make sure they are nice and soft. 1. Bring vinegar, 1 cup of sugar and the salt to a simmer in a small but heavy pot. Add the allspice berries, bay leaf, cinnamon stick and cloves. Cover the pot and remove from the heat, allowing the spices to steep for 10 minutes. 2. Add the figs to the pot and return it to a simmer, uncovered over low heat. Cook for 10 minutes, then cool, cover and refrigerate everything in the pot overnight. 3. The next morning, add the last 1/3 cup of sugar to the pot. Bring to a simmer over low heat and cook until the figs are soft and slightly shrunk, about 15 minutes. 4. Pour everything into a jar, cool and refrigerate before serving. Enjoy!

While the weather is still warm here in Southern CA, and times may have us all reaching for a drink: here is an offering from us to you today. It’s our simple North American bear-ish twist on the Aperol spritz. SHY BEAR 1 oz. aperol 3 oz. rosé... Grapefruit La Croix Orange wedge Fill a glass with ice. Add 1 oz. Aperol, then 3 oz. of your favorite Rosé. Top with grapefruit La Croix and decorate with an orange wedge.

Celebrating today just isn’t the same without y’all at our table. Sending spooky air/ bear hugs anyway

The happiest Halloween to each of you. I’ve posted my newest spooky playlist in our bio; check it out for a little Boo by Bear

That time we held a dinner in a haunted house.... and the Ghostbusters showed up. Thanks to longtime Cow by Bear faithful @jeffabides for the memories

#TBT to our seven courses for Seven Deadly Sins Halloween dinner a few years back. We even had a very special orange wine to boot. Which course is your favorite?

This drink is a fun one that we have served before at a Halloween dining experience. It’s a little bit spooky and a whole lotta tasty... INKY SEAS 1.5 oz. dark rum (Barbancourt if you can find it) 1/3 oz. fernet branca... 3/4 oz. orgeat syrup 1/3 oz. squid ink (with dash of water) 3/4 oz. fresh lime juice 10 mint leaves, plus sprig for garnish Combine the rum, Fernet Branca, orgeat syrup, lime juice, squid ink and mint leaves in a cocktail shaker with ice. Shake it like crazy and strain into a glass with ice. Garnish with one mint sprig and drink it up like you’re on the high seas!

Can’t get much cuter than this: Fat Bear Week champion (Ol’ 747) as a fat Chef Bear Thanks to Michelle Silverio (@poprevivalism) for the incredible fan art.

And just in time for the spooky week ahead... TWILIGHT PRETZELS + IPA FONDUE Pretzels... 2 c bread flour 2 1/2 c all purpose flour 1 t salt 7 g active dry yeast 1/3 c warm water 1 T squid ink 1 c whole milk 3 T unsalted butter 1 1/4 c water 1 T baking soda IPA Fondue 12 oz. bottle IPA 3/4 lb sharp cheddar, grated 3/4 lb gruyere, grated 1 1/2 T cornstarch salt and pepper (to taste) Pretzels: 1. In the bowl of a stand mixer fitted with hook attachment, add the flours, salt and yeast. Add the water, squid ink and milk and start kneading slowly. 2. After 2 minutes, add the butter, bits at a time, and turn up mixer to medium-high. Continue kneading for 5 minutes. 3. Lightly oil a large bowl and place the dough in it. Cover in cling wrap and let rise for at least an hour. Tip out onto a lightly floured surface and cut into five equal pieces. 4. Shape into pretzel form and place on baking tray for 20 minutes to proof. 5. Preheat oven to 400F. 6. Boil 1 1/4 c water and add the 1 T baking soda. Brush the water onto each pretzel. Sprinkle on salt and bake for 20-25 minutes. IPA Fondue: (Cheese can easily burn so make sure to stir frequently) 1. Pour the bottle of beer into a Dutch oven or similar sized pot, and bring to a boil over high heat. Reduce the heat to simmer for a few minutes. 2. Sprinkle the cornstarch over your grated cheeses and toss to coat. Add the cheese, a handful at a time, to the simmering beer. Stir after each addition and allow each handful to completely melt. Season with salt and pepper to taste. Keep warm over low heat.

#ThrowbackThursday to that time when I was Guy Fieri (Guy Fi-Bear-i?) for Halloween It’s not easy to transform yourself into disguise when you’re a 900-pound bear, but that’s never stopped me from trying! Any ideas for this year’s costume?

P A N D E M I C P O T I O N After the Fat Bear finals last week, when Osito had gone to bed, Osa and I were looking for a little more fun so we made a drink we had only heard about: a Pernod and gin elixir known to have some magical powers that installs a trance-like, unblinking calm difficult to otherwise achieve. In fact, its original creator said in 1935 that it should "look like rosy dawn, taste like the milk of Paradise, and make you plenty crazy." From experience, we r...ecommend a strict two drink limit on this one and only in times of dire emergency. Yes, we believe 2020 qualifies. "Pandemic Potion" dash of grenadine 1.5 oz Pernod 1.5 oz London dry gin Into an Old-Fashioned glass, pour in this order: grenadine, Pernod, gin. Add ice and let melt for a bit to watch the Pernod cloud up. Stir and drink, but remember: no more than two!

Anybody else need a strong DRANK this weekend? We got you. This is our take on both the Caesar and the Bloody Maria. A tip: buy the best mezcal you can afford and look for something on the smokier side - it makes a difference. OSO CAESAR COCKTAIL 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. Mix all the ingredients and stir. Serve with ice and a side of #FatBearWeek and drink up.

Bear here. Fat Bear Week starts TOMORROW! Full disclosure, I have a horse in the race, so to speak, as my second cousin Holly - pictured above - is a strong contender in Saturday's bracket (not to mention she is last year’s champion). I'm not proud of it, but as teenage bears, Holly and I once raided an Alaskan campground for snacks and had some fun scaring a troop of Boy Scouts. She's a sweet soul, but if I remember correctly, the gal can really put away some ribeye. Well, t...hat's neither here nor there. Below is some info on Fat Bear Week (via Mashable) if you're new to the event, and swipe left for bracket info. ******* Fat Bear Week is an online event organized by the Park Service and wildlife livestreamers explore.org. The event shows how the region's brown bears have fared after months of devouring 4,500-calorie sockeye salmon. Fat bears are healthy, successful bears, endowed with ample fat stores to survive the long, harsh Alaskan hibernation. "Each winter, curled snug in their dens, brown bears endure a months-long famine," Katmai's rangers explained. "During hibernation, bears will not eat or drink and they will lose one-third of their body weight. Their winter survival depends on accumulating ample fat reserves before entering the den. Katmai’s brown bears are at their fattest in late summer and early fall after a summer spent trying to satisfy their profound hunger." Fat Bear Week allows the public (you) to vote online for the fattest bear (this year voting is done on the explore.org website). It's a playoff-like, single-elimination tournament that lasts about a week.

Who’s ready for Fat Bear Week 2020?! This is the content we have needed all year. Fat Bear Week is an annual tournament celebrating the eating success of the bears at Brooks River in Katmai National Park. In this video you see top contender- Bear 747 - as posted by park officials. (Check our stories for a poem written about him.) We will be keeping you updated this week as the fat bears develop, with a little commentary by our in-house professional, Chef Bear. #fatbearweek

Bear here. My position is that most bears I know (including yours truly) approach humans more for a hug than anything else, and are highly misunderstood. But... I have to be honest about some of the more sour personalities of my kind, and when in doubt, these are some helpful rules for you humans to follow.

#ThrowbackThursday to a Bear in his natural habitat

Well, fall has finally fallen. Here in Southern California the weather doesn't necessarily take a turn for the colder once fall hits, so here is one of our iced favorites: a fall-ish spin on the classic Old Fashioned. HARD CIDER OLD FASHIONED -2 oz hard cider (We prefer Julian Harvest Apple or Apple Pie ) -1 teaspoon brown sugar... -A couple drops of angostura bitters -2 oz 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. Enjoy with a nice fall candle ;)

As we are making a few little changes around here, we are looking for a new owner for this custom-made American steel table from one of our pop-up locations in San Diego. If you’ve been to the @littleblack.house, you’re familiar with this wonderful 14 top. Measurements are 11.6 feet long, 3.4 wide, and 2.7 tall. We’d love to see it go to a great home! DM please if interested and we can work out a price that feels good.

Happy Saturday, my friends!!

#ThrowbackThursday

Hotel Oloffson in Port-au-Prince is one of my favorite places in the world. From Graham Greene's 1966 classic novel The Comedians: "We entered the steep drive lined with palm trees and bougainvillea. With its towers and balconies and wooden fretwork decorations it had the air at night of a Charles Addams house in a number of the New Yorker. You expected a witch to open the door to you or a maniac butler, with a bat dangling from the chandelier behind him. But in the sunlight,... it seemed fragile and period and pretty and absurd, an illustration from a book of fairy-tales." The Oloffson has been serving its famous rhum punch since at least the 1940's, but the recipe is "a world of secrets" according to current proprietor, Richard Morse (also the frontman of RAM, quite possibly the most fun live band I've ever seen and which plays at the hotel most Thursday evenings). Here's my best stab at reconstructing the drink. One sip and I'm immediately whisked back to a place I hold near and dear. Oloffson Rhum Punch 3/4 oz fresh lime juice 1 teaspoon sugar 2.5 oz rhum barbancourt (five star) 1/4 oz maraschino liqueur 1.5 oz fresh orange juice 1/2 oz myers's dark rum (to float) In a cocktail shaker, stir together the sugar and lime juice until the sugar dissolves. Add ice, rhum, maraschino liqueur and orange juice. Shake well and strain into a tall glass filled with fresh (crushed, if possible) ice. Pour Myers’s gently over the back of a spoon to float it on top.

Papa Legba is a loa, or spirit, thought to stand between human and the spirit world. He's usually the first to appear in a ceremony, often appearing as an old man with a cane wearing a straw hat and smoking a pipe (pretty much the look I strive for in old age). He can help to remove obstacles that lay in a person's way, but he has also been portrayed as a trickster and one to be wary of. In culinary affairs, he can be hard to please. Legba demands food be grilled, so make sur...e that butternut squash goes on the BBQ. LEGBA THE TRICKSTER - serves 8 (see cowbybear.com/stories for full recipe or pre-order our cookbook which will have an entire chapter on Haitian cuisine) Ingredients 1.5 large yellow onions, small dice 8 cloves garlic, minced 3/4 c butter 2 c arborio rice 5 ripe plantains, small or medium dice 6 cups stock 1 bay leaf 2 tsp celery seed 2 tsp thyme tsp ground nutmeg 2 medium butternut squash, peeled, seeded & cut into 1/2 inch slices 12 oz sliced prosciutto 4 slices pumpernickel bread salt and pepper melted butter olive oil

Before the world changed, we were prepping our next menu for the Food by Bear series. We'd planned on sharing with you a taste of Haiti, a magical - though often misunderstood - place. Haiti is where the value of culture and of community really connected for me. After the massive earthquake of 2010, I arrived in Port-au-Prince at the request of an old friend, Max Beauvoir, the "Supreme Master" of Vodou. Max and I had met decades earlier when he was a biochemist and I was stud...ying the scientific aspects of my cooking. Max introduced me to various houngans (priest) and mambos (priestess) and gave me one very clear job: I was to cook up the sacrificial remains of Vodou ceremonies and serve these meals throughout the suffering communities. I was nervous at first. Certain exotic words are charged with evocative power. Vodou is one. It usually conjures up visions of mysterious deaths, secret rites - or dark saturnalia celebrated by "blood-maddened, god-maddened" humans. But very quickly I learned that Vodou is a beautiful and vital tradition completely intertwined with the Haitian culture. A combination of Catholicism and African rituals, its devotees ask of it what humans have always asked of religion: remedy for ills, satisfaction for needs and the hope of survival. What I witnessed during these ceremonies and spending time with my new Haitian friends was more powerful than I can properly put into words, but the experience has been a spiritual guide for everything I've tried to do since. We hope to host you in the Haitian theme one day, but for now, stay tuned this week for a few of our Haitian-inspired recipes to try at home.

It’s hot out here! Wishing everyone a cool, fun and safe holiday weekend. What are y’all up to??

This one is an oldie (#TBT) but a goodie from our anniversary dinner at the Broadway Pier a few years back. Our Cow by Bear photobooth got a little wild .