In a nutshell: Ever wanted your meal cooked by a bear? Here’s your chance.
This spring, I was addicted to watching The Masked Singer. If you aren’t familiar with the TV show, it’s a celebrity singing competition with the schtick that each contestant is shrouded from head to toe in an elaborate costume, be it rabbit, lion, or pineapple. A judging panel composed of the “Blurred Lines” singer, a New Year’s Rockin’ Eve co-host, Señor Chang, and a Pussycat Doll make wild guesses at who could be behind the mask. The identity of the contestant is only revealed once they’re either voted off the show or win the whole thing.
In what other industries could costumes add some whimsy? Enter Cow by Bear.
The anonymous Chef Bear came to the dining scene in 2011 when he started hosting pop-ups from his San Diego apartment. Today, the experience brings together an intimate group of 14 to undisclosed locations in Seattle and San Diego. With the help of Bear’s translator, guests feast on a five-course meal with wine pairings. This 2016 mini-documentary produced by San Diego filmmaker Marq Evans highlights Bear’s origins and the giddiness you can expect at the dinner party.
We kicked off the night meeting Bear’s translator at the building’s door, who led us to the evening’s space – a rustic room in SoDo – and passed drinks around. It’s a chance for guests to mix and mingle, as well as meet the gregarious Bear for the first time.
After swapping fist pumps and high-fives with Bear, folks took their seats at the farm-style communal table in the center of the room.
Fuschia-toned radishes with a crunch whet our appetites. If only there were thick slices of sourdough bread to slather that butter on!
With each course, we were treated to various wines, including:
- 2016 Lucien Albrecht riesling from Alsace, France
- 2016 Berger gruner vetliner from Austria
- 2015 Cave de Saumur “Saumur-Champigny” cabernet franc from Loire, France
A miniature sourdough pancake served as the bed for a mound of confit chicken and a sprinkling of parsley. A swirl of maple gastrique made this appetizer a bullseye.
A palate-cleansing salad composed of cucumber, scallions, sesame seeds, celery, red pepper flakes, cilantro leaves and stalks, rice wine vinegar, and sesame oil vinaigrette came next.
Bear got inspiration from Thai cuisine in the next course, using thin rice noodles known as khanom jin. Coconut broth, crispy shallots, marinated prawns, and pickled mustard seeds completed the bowl.
Before bringing our main course out, Bear and Bear’s translator come out with an off-menu treat.
This interlude involved unctuous flavors – the cracklins’ in particular were addictive and I could’ve eaten a whole bowl of these. By this point in the evening, spirits were high.
It was the moment we all had been waiting for: the 50 day dry aged ribeye. The hunk of meat was served alongside potato confit, sauteed broccolini, and piri piri sauce.
For the black-and-white hued finale, a duo of dense chocolate ganache and sweet creme fraiche danced on the tongue. Black pepper candied hazelnuts added crunch, while orange oil brought a refreshing citrus sensation.
The evening wouldn’t be complete without a photo session with the bear of the hour. Everyone gets a Polaroid to take home with them to remember the evening.
Bear’s identity is never revealed, maintaining the illusion that he is a bear after all. If you’re looking for a dinner that can only be described as an experience, you’ve come to the right place.
Cow By Bear
Disclosed The Evening Prior
Seattle, WA
https://www.cowbybear.com/