Marq Evans met Bear at a matinee showing of the Disney nature filmBears . They were the only citizenry in the theater .
" Literally every other seat was receptive , " said Evans , a San Diego filmmaker , " and he sat right next to me . The film was super - aroused for him ; he was openly weeping from the first soma until the shutting credits . "
Bear , if his mythos has n’t yet reached you yet , is the principal chef ofCow by Bear– a pop - up restaurant with 50 - day dry - cured rib - eye as its pièce de résistance – that started in 2014 . His 10 - seat , five - course dinner ( with expert wine-colored pairing ) runs Thursday through Saturday every week , with each location announced via an electronic mail the day before your reservation . The papa - up has grown so democratic that there is now a months - long wait for a seat at the mesa .
MARQ EVANS
After they met , Bear ended up inviting Evans to a dinner party and became quick admirer . It was strange that Bear , who istotallya stick out andtotallynot a human being who cooks in a bear costume , became so friendly with Evans – typically , he hedge the limelight , plump to bully length to hide himself , and is not one to give away his intimate self to most ( his background has been a well - kept secret ) . But he hold to Evans that he was in a dark spot when he first jump moo-cow by Bear and begin ready for stranger mostly to fill a nihility in his own lifespan . It all started more as a social experiment than anything – something that an Anthony Bourdain or roll in the hay renown foodie / pasta lover Aziz Ansari would toil , and merely a way to keep his preparation acquirement crisp while deciding what he wanted to do next .
“ When I started Cow by Bear , ” Bear says in Evans ’ premiere short documentary , “ all I recognize was that I did n’t want it to be a eatery . I desire to animate how dinner goes down in the wild . ”
“ Bear start this whole thing with zero dollars and somewhat much no idea what he was doing or why , ” Evans told me as we sipped piña coladas at the closing night ceremonies for the Aruba International Film Festival .
Marq Evans
I had met Evans last October , when I was cover AIFF and he was shield his first feature , The Glamour & The Squalor– a corking piece about a Seattle DJ who break out practically all of the ' 90s dirt bands . The fact that Aruba had an total film fete was intriguing enough to get me to the Dutch Caribbean island , and it was virtuous serendipity that I found out about moo-cow by Bear . Of naturally , I did n’t believe a word Evans was saying when he told me such a concept existed . A bear cooking steaks … I picture he was just a rum , sarcastic guy possibly working out a newfangled stand - up bit on me . Or maybe we both had one too many fruity drink . But once I realized he was n’t messing with me , it was unadulterated intrigue .
Once Evans gained the trust of Bear , documenting his new friend – and the dinners that go down in what has become one of the hottest eating house experience in San Diego – was an organic try .
The TV – the first in what is to be a series by Evans – touch on Bear ’s origins , with clips from his biographer ’s interview . “ Bears are the gourmands of the world , ” he read . “ The pomposity of dining is out the windowpane , ” adds a champion .
Marq Evans
see the first installation , and stick tuned for more in Evans ' series of Cow by Bear ’s first dinners , popularity growth , and the future of the soda - up :
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Marq Evans
