The Bear and Star’s “Refined Ranch Cuisine” model is intrinsically intertwined to the 714 acre Fess Parker Home Ranch located seven miles away on Foxen Canyon. The Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch for use in the restaurant are chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables ultimately linking the Parker family’s expertise in hospitality, wine-making, and ranching to the dining experience. With this all-encompassing ecosystem developed under Chef John Cox’s passion and vision, the ranch is supplying much of the produce for The Bear and Star, with beef and pork anticipated to be available by fall 2017.
Hailing from the great state of Texas, as did family founder, the late Fess Parker, helped Chef John Cox create the style that is singular to The Bear and Star and the town of Los Olivos. This motif is reflected in the logo visible throughout the restaurant which unites the Texas star with the California bear. Integral to the restaurant concept is the treasured 30′ custom reverse-flow Texas smoker housed on the property, the source for slow smoking and barbecuing many of the dishes. Designed by Chef Cox, the mobile smoker is a self-contained wood-fired kitchen with a pizza oven, Big Green Egg, sink and onboard refrigeration.
For Private Dining and Catering inquiries, please contact [email protected]