Food of The Bear (TV series)

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Mikey's family-meal spaghetti sauce calls for two 28 oz cans of San Marzano tomatoes, 10 cloves of garlic, and basil steeped in olive oil 28 oz cans of San Marzano tomatoes, three ways.jpg
Mikey's family-meal spaghetti sauce calls for two 28 oz cans of San Marzano tomatoes, 10 cloves of garlic, and basil steeped in olive oil

The food of The Bear is central to the storytelling and relationship-building on the series The Bear , an episodic television dramedy based on the world of U.S. restaurants after the COVID-19 pandemic. The two main characters, Carmy Berzatto (Jeremy Allen White) and Sydney Adamu (Ayo Edebiri), are exquisitely trained, experienced, elite chefs who work together to save Berzatto family restaurant, a failing Italian beef sandwich joint, and launch a new high-end dining destination called The Bear. The show's culinary producer, Courtney "Coco" Storer, is an experienced chef and the sister of series creator Christopher Storer. [2] Executive producer and castmember Matty Matheson is also an experienced chef and cookbook author. [3] The show's culinary production team, led by Coco Storer, includes culinary co-producer C.J. Capace, chefs Brian Lockwood and Justin Selk, and Nicole Bayani. [4] The team creates a culinary reference guide for every episode, in part because "The show itself is tracking a Michelin-level restaurant, which is, you know, very precise in how they set things up and also the tools that they use over things that they don't." [4] The Bear restaurant set at Cinespace in Chicago features a functional working kitchen "outfitted with working gas stovetops and professional ovens so the cast can react to real heat and all its effects: They feel hot and sweaty and can smell onions caramelizing (or burning) or a sauce boiling over." [5]

Contents

Italian beef sandwiches topped with giardiniera

An Italian beef sandwich is a very regional, Chicago-specific sandwich, with significantly less fame with than a Philadelphia cheesesteak or a Cuban sandwich from Florida. [6] The Italian beef experience, according to Chicagoan Lucas Kwan Peterson, writing in the Los Angeles Times , is "a 6–8 in (15–20 cm) long sandwich filled with thin-sliced marinated meat on a French roll drenched in juice and swaddled tightly in waxed paper or insulated foil wrap," and it should feel heavier than it looks as a result of absorbing the liquid jus and the oil from the toppings. [7] As retold by Chicago native Kevin Pang in Esquire magazine: [8]

Italian beefs came from Neapolitan immigrants who moved to Chicago a century ago...Cooks would take a medicine-ball portion of beef bottom round, seasoned aggressively with garlic, basil, and oregano; roast it in a pan of its juices; then slice it so thin one could practically see through it. These meat shavings were piled onto a roll and topped with a spicy bricolage of pickled vegetables known as giardiniera (sometimes boiled sweet peppers), and the whole sandwich got dunked in the pan juices. Suddenly, 15 pounds of cheap beef would feed 50 people." [8]

Another description characterized it as sort of like a roast-beef sandwich, but also sort of like a French dip, because of the importance of beef broth, also known as "gravy or au jus ". [9] The jus is typically a "thin, broth-like gravy reminiscent of oregano and bouillon cubes." [7] The beef is typically seasoned with oregano, basil, red pepper, black pepper, and either fresh garlic or garlic powder and then "roasted slowly, partially submerged in beef stock." [10] The beef should be fully cooked, then cooled, shaved, very thinly, not chopped. [7] [10] According to the Chicago Tribune , if the sandwich is "dipped," it "often comes out looking like a water-logged roll of paper towels." [6] Requests for "wet" get jus spooned over the top. [10] The bread has to be "chewy and firm" to hold up against the dipping. [7] On the show Marcus originally bakes the rolls in-house but in real Chicago, they are often ordered from Turano, Gonnella, or D'amato's bakeries. [6] [10] Typical topping options include either sweet peppers (green bell, red bell, or Melrose peppers), or hot peppers, also known as the aforementioned giardiniera (described as "pickled mix of vegetables and chiles submerged in oil"), and in recent years "shredded cheese and tomato sauce have become increasingly popular." [6] Italian beef sandwiches are commonly accompanied by French fries and/or a "cup of Italian ice served with a plastic straw that has a spoon on one end." [7] Some of this food culture developed around Taylor Street in Chicago's Little Italy. [8] Famous Italian beef spots in Chicago, other than Mr. Beef itself (which inspired the show's Original Beef of Chicagoland sandwich joint), include Al's #1 Italian (originally opened in 1938 as a front for a gambling operation), Tony's Italian Deli & Subs in Edison Park, Johnnie's in Elmwood Park, the Portillo's chain, and the Buona chain. [8] [6] [11] Chris Zucchero's recommended sandwich order is "'hot, sweet, and juicy'—that's the Italian beef sandwich with hot peppers, which is the giardiniera, sweet peppers, which is bell peppers, and dipped. That's the way to get it." [12] Writing in 2022, Peterson said of the Italian beef: [7]

"For whatever reason, Italian beef is one of those hyper-local foods...that has never quite translated outside its home...you can certainly find Italian beef outside of Chicago...but over the years, I've slowed down in my pursuit of a truly great one. Fairly or not, it's tough to compete with memory...But it's just as well, as Chicagoans are fanatically protective of their foods. Chicago-style dogs with nearly every vegetable under the sun piled on top of them? Cheese and caramel popcorn eaten together? Deep-dish pizza derided by none other than Anthony Bourdain himself? We Chicagoans hear what you say about us and our food. We hear every little gibe and good-natured insult. And in true Midwest fashion, we squish all of it into a tight little ball and push it way down inside, to be released later at an inappropriate time." [7]

This section is an excerpt from Omelette (The Bear) § Food: Nonna's giardiniera.[ edit ]

A set of four index cards are taped to the bookshelf in the Bear office reveal the recipe for " giardiniera by Nonna." [13] Nonna means grandmother. [14] Giardiniera is the typical topping for an Italian beef sandwich. [15]

1⁄2 head cauliflower chopped into small florets
10 ribs celery diced
5 carrots diced
2 large bell peppers
1 cup sliced green pitted olives
4 serrano peppers sliced

spices, ingredients for each pint jar:

  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon coriander
  • 1⁄4 teaspoon mustard seeds
  • 1⁄4 tablespoon fennel seeds
  • 1⁄4 teaspoon black peppercorns

Marcus' chocolate cake

This section is an excerpt from Dogs (The Bear) § Food.[ edit ]

Carmy made Ecto-Cooler punch for the party. The original Ecto-Cooler was a special flavor of fruit-flavored soft drink Hi-C that was released in association with The Real Ghostbusters TV cartoon that ran from 1986 to 1991. [16] Ecto-Cooler was made with tangerine and orange fruit concentrate. [16] One recipe for homemade Ecto-Cooler calls for tangerine juice, orange juice, crystalized instant lemonade mix, instant orange-drink mix, and sugar. [17] The "you're a child asshole, Richie" discourse and Carmy's hunt for a bottle of ketchup in the kitchen fridge is related to the local standard for a Chicago-style hot dog, which Chef Berzatto is disrupting for the sake of the clientele at this children's birthday party. As per the Chicago Food Encyclopedia, published 2017 by the University of Illinois Press, "Chicago-style hot dogs are defined by an elaborate style of toppings. An all-beef hot dog, preferably natural casing, heated in a hot water bath, placed on a steamed bun (poppy seed or plain), then topped with a smear of yellow mustard, a trail of bright green relish, chopped fresh onions, sliced tomatoes, dill pickle spears, mildly hot pickled 'sport' peppers and, optionally, a sprinkling of celery salt. French fries are an expected accompaniment, and never, ever is ketchup allowed on the hot dog, though it might be available for the fries." [18]

Marcus' chocolate cake was created by the show's pastry consultant Sarah Mispagel-Lustbader, who served a version of it at her Chicago bakery Loaf Lounge. [19] The cake has a chocolate mousse filling and takes about 12 hours to prepare and chill for service. [20] Marcus' cake evolves over the season starting out with a more "rustic frosting job" that he refines into a "mirror glaze" by the season finale episode, "Braciole." [19]

Ebon Moss-Bachrach told an interviewer that his favorite story beat from season one is in this episode: "...when we shot it, I watched this happen and my heart just melted, and when I watch it on TV, I feel the same way...Richie and Carmy come back after the crazy birthday party. There's some cake and ice cream that Marcus serves up, and Richie and Carmy are so beat, and everyone is so exhausted. Carmy takes one bite of cake and says to Marcus, 'Chef, this is delicious,' and Marcus gives him this thumbs up. The thumbs up comes straight out of his heart. Maybe I'm just sentimental or something, but that encapsulated so much of this season for me." [21]

Carmy's lemon chicken piccata and Sydney's étouffée stock

This section is an excerpt from Sheridan (The Bear) § Food.[ edit ]

When Sydney enters the kitchen she immediately understands what Carmy is already working on and asks "Can I?" Carmy approves, so she begins hammering chicken breasts with a meat tenderizer while he makes conversation about having looked at her COGS, which are reports about "costs of goods sold." [22] Later, using the chicken in question, Carmy shows the cooks how to make lemon chicken piccata for the updated dinner menu. [23] This is "mom's chicken" that Sugar was making for dinner in episode two, "Hands." [23] Carmy uses the term monter (from beurre monté ) and then switches to simpler language. Translated literally from the French monter means "to mount," but it's used in "culinary English" to mean "to thicken," specifically by slowly whisking in butter. [24] Piccata is the Italian word "for a very thin, usually flattened, slice of meat or fish." [25] Veal piccata was the original form, chicken piccata came later. [26] Chicken piccata is a family dish from the Storer household. [27] [28]

The stock that Sydney asks Carmy to help her strain is an étouffée stock for use in her forthcoming risotto dish. [29] [22] Per The New Food Lover's Companion , étouffée is a traditional "thick, spicy" Creole-cuisine or Cajun-cuisine stew made from crayfish and vegetables, usually served over rice. [30]

Mikey's braciole and family-meal spaghetti sauce

This section is an excerpt from Braciole (The Bear) § Food.[ edit ]

The title of the episode, "Braciole," refers to a dish that Carmy tells his studio audience that Mikey usually made with beef. Mikey, with backup by Carmy, prepares braciole in the flashback scene in "Ceres." Per Food & Wine , braciola are "Italian-style roulade, a rolled and stuffed meat...also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to a slice of meat rolled over coals. The meat—typically beef, veal, or pork—is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs. It can be grilled, pan-fried, or braised in sauce." [31] The Bear's culinary producer, Courtney Storer, created a recipe for Mikey's braciole that calls for 3 pounds flank steak that has been "butterflied and pounded thin," ideally by the butcher or meat counter man at point of purchase. [32] The recipe also calls for "homemade breadcrumbs (toasted in butter, olive oil, herbs, cheese, red pepper flakes, salt and pepper)." [32]

Along with Mikey's braciole, Sydney's cola ribs also used a braising technique, which Carmy described in the pilot "System," when he told Richie, "The only beef I could get was bone-in, which you have to braise, alright? It takes two hours longer." [33]

Mikey also left behind a recipe for spaghetti sauce on the 3" x 5" index card that amounted to his suicide note, [34] which one recipe developer theorized was "inspired by two pretty iconic tomato sauces: Scarpetta's spaghetti with tomato and basil, and Marcella Hazan's tomato sauce with onion and butter." [35] Mikey's recipe calls for San Marzano tomatoes which are a "paste tomato" rather than a slicing tomato, and according to food writer Amanda Blum, "They grow elongated to a pointed tip. Yield is the name of the game with paste tomatoes, to make sauce, salsa, and paste. But even in the realm of paste tomatoes, the San Marzano is prized among gardeners for the taste." [36] Pomodoro San Marzano dell’Agro Sarnese-Nocerino have protected designation of origin status in Italy. [36] Most San Marzano tomato products sold in the United States come from New Jersey. [36] Even though Carmy postponed using the San Marzanos for spaghetti sauce, the canned tomatoes would also have been useful as ingredients in a braised beef or short ribs dish. [36]


I love you dude.
Let it rip

Family Meal Spaghetti

–10 Garlic Cloves
–Basil Steeped in Oil
–San Marzano Tomatoes
2 28 oz cans (the smaller cans
                        taste better)

Sydney's cola-braised short ribs and risotto

This section is an excerpt from Ceres (The Bear) § Food.[ edit ]

Sydney presents the cola-braised short ribs and risotto dish she conceptualized at the end of "Sheridan." Carmy rejects Sydney's proposed addition to the dinner menu as "not ready." [37] Short ribs are a cut of beef, usually derived the chuck and short plate cuts, which consists "of layers of fat and meat and contain pieces of the rib bone. They're very tough and require long, slow, moist-heat cooking." [38] According to Food & Wine , "On television and in real life, nothing is cozier than a Dutch oven filled with braised, fall-off-the-bone tender short ribs served over risotto. Here, per Sydney's creativity, classic wine and stock braising liquid get a surprising addition from cola, which balances the savory with a touch of complex sweetness to create a smooth, rich sauce." [39] Braising is a cooking technique in which meat is "first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time" which develops flavor and makes the protein tender. [40] According to The New Food Lover's Companion , risotto is a labor-intensive, delectable, creamy "Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added 1⁄2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added." [41] Sydney's risotto recipe uses an étouffée stock as a flavor base; this is what she was working on in "Sheridan" when she asked Carmy to help her strain her stock. [29]

Luca's "minty Snickers bar" cake at Noma

This section is an excerpt from Honeydew (The Bear) § Food.[ edit ]

The real-life executive chef of Ever, Curtis Duffy, designed the "minty Snickers bar" dessert, which is "three-layer cake; on top, a layer of coconut cream set with gelatin, a middle layer of mint shiso, and, on the bottom, a chocolate sauce with a bit of caramel. A cracker on top adds a bit of crunch to the dessert that almost looks too good to eat." [42]

Seven Fishes

This section is an excerpt from Fishes (The Bear) § Food.[ edit ]

The episode is set on Christmas Eve at a ritual supper known as the Feast of the Seven Fishes, or La Vigilia, a metonym for "the feast of the Vigil of Christ." [43] As framed by the New York Times, "Rooted in Roman Catholicism, which calls for abstaining from meat on the eve of any holiday, La Vigilia tends to be a bounty of seafood." [44] Traditionally La Vigilia is a gathering of extended family "for a four-to-five-hour affair of eating, involving a highly standardized procession of multiple seafood-based courses and an equally ritualized method of consumption that is punctuated by only brief periods of repose." [43] The symbolic significance of number seven is its presence in "Christian and Jewish history, including the sacraments, the virtues, the days of creation, and even the hills in Rome." [45] The Feast of the Seven Fishes is something more of a tradition of post-emigration Italian Americans than it is an Italian one. [45] The feast, popularized during the mid-20th-century, is what is known to anthropologists as a "rite of intensification," designed to recruit younger, more assimilated generations into the habit of identifying themselves as Italian-American. [45]

It is possible, indeed almost too easy, to be eloquently sentimental about large groups of assorted relatives who gather for Christmas, for Thanksgiving or some such festival, and eat and drink and gossip and laugh together. The cold truth is that family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.

—  M. F. K. Fisher, "F is for Family," An Alphabet for Gourmets (1949) [46]

Culinary producer Courtney Storer put together a "vision book" as she planned the menu for the episode, which brought to mind "Heartache, vibrance, colors. Like...like a lot of red. Because I'm a visual person, you know, when you think about, like, a bleeding heart like, you know, heartache, loneliness, suffering, pain, all those things. And then holidays, Christmas, red!" [47] Photos that inspired her included a 1960s-era Sophia Loren in full glam, presenting an eggplant dish, and "a heaping pot of meatballs in red sauce, a lot of splatter on the counter." [47] Storer wanted a tablescape and menu that illustrated "this stark contrast of, like, presentable beauty, and then what's underneath it. And how could you show that in food? How is that possible when all the candles are lit and all the things seemingly feel and look beautiful? What's actually underneath all of that?" [47] Donna's "labor-intensive" meal plan involved branzino, lobsters, "Rockefellers" (oysters Rockefeller?), artichokes, roasted peppers, potatoes, and bread. [44] [45] [48] [47] Coco Storer trained actress Curtis how to rip the heads off the lobsters. [47]

The episode ends with one of Mikey's chucked forks quivering out of tray stacked with cannoli. Carmy, Sydney, and Marcus later reimagine a savory version, but the typical recipe is sweet and involves "crisp and flaky pastry dough...shaped into a tube and filled with rich citrus-scented ricotta-mascarpone filling." [49]

Carmy makes homemade "Sprite," a Coca-Cola Company brand of uncaffeinated carbonated beverage, to help resolve Tiffany's morning sickness. The ingredients for lemon-lime soda are sparkling water (it looks like he uses S.Pellegrino), lemon juice or flavoring, lime juice or flavoring, and sweetener. [50]

Sydney's omelette for Sugar

This section is an excerpt from Omelette (The Bear) § Food: Sydney's omelette.[ edit ]

Syd's omelette is based on a classic French omelette. [51] [52] A French omelette is prepared differently than omelettes served in the United States, where the show is set. [53]

French omelettes are different from American omelettes in two primary ways. First, they are very thin, and they cook very quickly. American omelettes tend to be thick and fluffy, stuffed with toppings and add-ins, but a French omelette is thin and elegant. The second difference is the toppings. American omelettes include a bevy of options, but the French version traditionally only includes eggs, butter, and perhaps some cheese, but not always. The point of a French omelette is to highlight the creamy, perfectly cooked eggs without any distraction from other ingredients. [53]

According to restaurateur Abe Beame, Syd's omelette technique is "more or less flawless, although, if I may nitpick, the pan doesn't seem hot enough because the butter isn't 'singing' as it should when it first hits the pan, and she pipes a thin tube of Boursin onto the setting eggs, a major no-no (but almost certainly delicious, based on Ludo Lefevbre's omelet recipe). Extra point for rubbing butter onto the rolled omelet on the plate, and the textural chip crumble with chive garnish spoke directly to my Jewish palate. More food-based intimacy in season 3, please." [54] [55] [56]

Boursin is a so-called "Gournay cheese" invented by Norman cheese maker François Boursin in 1957. [57] It's a soft, creamy, spreadable cow's milk cheese—not dissimilar from mascarpone, goat's milk chèvre , or Brie—that was "inspired by the common French party treat called fromage frais ." [58] The original flavor is garlic-and- fines herbes . [57] Chef Lefevbre recommends the cracked black pepper flavor of Boursin for an omelette. [59] Lacking Boursin, scallion-blend cream cheese from a bagel shop is a viable substitute. [60] Sydney used what were likely Ruffles-brand potato chips, since she mentioned using chips that have "ridges," but any crumbled-up potato chip would work. [60] While preparing for the episode, Edebiri and culinary producer Courtney Storer experimented with 14 varieties of potato chips and settled on a salt-and-vinegar-flavor chip, in part to contrast with the sour cream and onion flavor inside the omelet. [61]

One food writer commented that the use of crumbled potato chips recalled the use of potato in tortilla española . [62]

After season two premiered, many recipe developers took up the challenge of recreating Sydney's omelette. [59] [63] [64] [65]

Friends & Family Night

This section is an excerpt from Omelette (The Bear) § Food: The Bear's menu.[ edit ]

BOARD LIST: 1. Welcome broth 2. Focaccia 3. Crudo 4. Cannoli 5. Seven fishes 6. Bolognese 7. Gricia 8. T-bone 9. Caviar 10. Cherry donut 11. Honey bun

PAPER LIST: 1. Focaccia / lardo / prosciutto 2. Welcome broth / grapes 3. Tuna crudo / white bean 4. Cannoli 5. Seven fishes 6. Cavatelli / sausage 7. Bucatini gricia 8. Italian beef T-bone 9. Fior di latte / caviar 10. Zeppole cherry zabaione 11. To-go honey bun

This section is an excerpt from The Bear (The Bear episode) § Food.[ edit ]

Under the supervision of culinary producer Coco Storer, the seven fishes dish was designed by Tim Flores and Genie Kwon of Chicago's Kasama, simplifying the banquet concept down to "one prawn and mussels and this beautiful fumé with saffron." [66] The dish also appears to include a little clam and a calamari. (Fumé, from the French, describes a food that's been smoked.) [67]

The idea for Mom's honeybun came from Lionel Boyce. [68] "Syd's donut" was made with zeppole dough with a fermented cherry glaze. [68] [69] A savory reframing of the traditional dessert cannoli was Christopher Storer's idea, and culinary producer Courtney Storer designed the dish, named in honor of Mikey Berzatto, which was made of a Parmesan shell, stuffed with mostarda and onion jam, coated in pistachios. [66] Richie also tells Marcus to "86 the mostarda" for Syd's dad, because Emmanuel doesn't do cherries." [70] Mostarda is a "spicy sweet-and-sour condiment," that is made in multiple steps with "various fruits (such as apricots, cherries, figs, oranges, peaches, pears, and quince)," mustard seeds, and grape must. [71]

Chester complains about the wine, and Richie barks back, "That's a Cru Beaujolais!" [72] Syd's dad, Emmanuel Adamu, does not drink alcohol and gets a special delivery of the "Bear Pop Service." [70] Soft drinks, or soda, are typically called "pop" in the Chicago area and the Midwestern United States generally. [73] [74]

Richie sent a chocolate-covered banana to Jimmy for desert, recalling a conversation they had five years ago at Seven Fishes when Tiff could only eat a banana because of morning sickness and Jimmy recalled getting chocolate-covered bananas with his dad at a roadside stand. [75] Pro tip from The Globe and Mail of Canada: Add a big spoonful of peanut butter or a small spoonful of coconut oil to the melted chocolate for a better dip and a "snappier" chocolate shell. [76]

Carmy's blood orange hamachi

This section is an excerpt from Tomorrow (The Bear) § Food: Carmy's blood orange hamachi.[ edit ]

A key detail in "Tomorrow" is that we see Carmy creating and plating the paupiette of hamachi with blood orange sauce that is more than likely "the best meal" Sydney ever had, that she described in passing to both Marcus in season one's "Braciole" and Carmy's mom, Donna Berzatto, in the season four wedding episode "Bears." [77] [78] Paupiette is defined by the Oxford English Dictionary as a "long thin slice of meat or fish...spread with forcemeat or other filling and rolled up," [79] but here more likely describes a classic French form of fish cookery whereby a thin slice of fish (tuna, sole, whiting, or even anchovy) is stuffed, rolled and secured with string before cooking in a stock. [80] Hamachi describes young Japanese amberjack fish (Seriola quinqueradiata), also known as yellowtail, farm-raised and prized for use in sushi and sashimi. The smaller fish are the hamachi, larger ones are called buri but it is unusual for even the bigger fish to get larger than 20 lb (9.1 kg). [81] Hamachi is expensive and said to be worth it because of its "smooth, almost melting mouthfeel." [82]

Blood oranges are a type of citrus fruit with reddish flesh and skins that produce a deep red, almost maroon, sweet-tart juice. They primarily grow in California and around the Mediterranean region. [83]

Carmy's first iteration of the dish used dill, which Fields rejected with the edict "never repeat ingredients," which in turn seemed to influence Carmy's season three dictate to the Bear restaurant staff that they were going to change the menu every day. [84] "No repetitions" is one of the rules of a Thomas Keller kitchen. [85] At the French Laundry, the nine-course menu changes daily and "No ingredient can be featured more than once on each night's menu, with the exception...of truffles, caviar, and foie gras." [85]

The dish that was served to Sydney in New York was a one-off, created on the pretext that the diner had an allergy, fennel soubise being a key element of the plate. (Soubise is an onion-purée sauce derivative of béchamel.) [82] Syd has worked with various forms of fennel multiple times since joining the crew of the Beef, including for the first family meal she prepared on her first day, and she thus almost certainly does not have such a food sensitivity. [86] [a]

Jeremy Allen White told the Daily Beast in June 2024, "There is this connection between these two people that existed before they even met...Then, that gets you thinking about, like, what a beautiful thing it is to prepare food for someone. How you're connected forever, in some way, dining in these restaurants." [88]

The Bear's first month (June 2023)

This section is an excerpt from Doors (The Bear) § Food (and wine).[ edit ]

The restaurant is serving very expensive and flavorful Wagyu beef imported from Japan, and Carmy is running through all the French sauces, including bordelaise and bernaise, et al. [89] "Rib cap" is a cut of beef, "taken from the top part of a rib-eye. The muscles there are not used as often as other parts of the cow, giving it a tender texture—though unlike a tenderloin, it also boasts flavor-boosting marbling." [89] One of the more esoteric dishes served at the Bear during the period depicted in "Doors," bottarga, is a "dried roe sac." [90] Carmy's very expensive "dystopian butter" from "Orwell, Vermont" is produced by Animal Farm Creamery, which is actually located in Orwell-adjacent Shoreham, Vermont. [91] [92]

Pasta shapes served at the newly opened Bear include cavatelli and agnolotti. Cavatelli are "short, narrow, ripple-edged shells"; the name agnolotti is supposed to mean "priest's caps" and describes a "small, crescent-shaped, stuffed ravioli-style" pasta. [93] Chef Brian Lockwood, added to the culinary production team as a consulting chef for season three, contributed a ravioli with peas and parmesan mousse to the Bear's menu. [94]

Marcus' desserts include "princess cake, coconut gelato, caviar sundae." Princess cake (prinsesstårta) is a hemispherical Swedish dessert that typically features "layers of sponge cake and custard or pastry cream, topped with a green marzipan icing." [89] The caviar sundae is a four-ingredient dessert (vanilla ice cream, olive oil, caviar, sea salt) inspired by a dish made famous at Restaurant 108 in Copenhagen. [95] [96] [97]

According to one wine website, "Sweeps (Corey Hendrix) is shown struggling to open a bottle whose cork appears to be already 75 percent extracted. A handpull would have finished it, but he unsuccessfully goes after it with a wine key, chipping away bits of cork and swearing under his breath." [98]

Syd's "meal train" for Nat and Sophie

This section is an excerpt from Apologies (The Bear) § Food.[ edit ]

Sydney brings food to postpartum Natalie so Nat can focus on recovering from labor and taking care of the baby. [99] She made beef ragù alla bolognese and noodles, lasagna with "crispy edges" that Nat particularly likes, beef stew, and minestrone soup. [99]

Syd's scallop and "snow day" treats

This section is an excerpt from Scallop (The Bear) § Food (and wine).[ edit ]

One recipe developer attempting to recreate Sydney's reduced-component scallop dish theorized that the ingredients in the orange ginger compound butter could have been marmalade, minced orange zest, and minced fresh ginger, combined with either Kerrygold or Animal Farm Creamery butter (the "Orwellian butter" from season three). [100] [101] Another recipe involved creating basil oil, and the ingredients for the compound butter were orange zest, orange juice, ginger paste, garlic paste, and heavy cream. [102] Tasting Table noted that "Sydney talks about an orange and ginger compound butter, but the final dish she delivers is largely obscured by some kind of pale foam." [102]

Sweeps suggested a Chenin blanc to pair with Marcus' strawberry panna cotta. [103] Panna cotta, which means "cooked cream" in Italian, is a light custard, typically served cold. [104] Chenin blanc grapes, which are grown in California and France's Loire Valley, produce a "intense, spicy, slightly sweet wine." [105] It has been described as a "shapeshifter" or "chameleon" grape that produces an array of wines but a sweet chenin blanc wine is considered an excellent match to a fruit-centric dish. [106]

The Chicago snow experience is served with Swiss Miss instant hot chocolate with marshmallows. [107] Marcus also stays late to prepare chocolate-and-whipped-cream-frosted éclairs topped with preserved cherries.

Sydney's Hamburger Helper beef bowl for T.J. and Chantel

This section is an excerpt from Worms (The Bear) § Food.[ edit ]

The main dish prepared during the episode is an elevated but kid-friendly beef bowl made with the Cheeseburger Macaroni variety of Hamburger Helper. [108] [109] [110] According to The Today Show's food reporter Joseph Lamour, "Like previous seasons' standout dishes...this one combines haute cuisine with accessible ingredients." [109] All Hamburger Helper varieties are essentially a meal kit offering a "blend of spices and pasta...meant to be prepared with ground beef." [111] When interviewed by Rolling Stone about the episode, Boyce picked Hamburger Helper as his preferred "instant-comfort nostalgia food," specifically the beef stroganoff and mac and cheese varieties. [112]

Hamburger Helper became popular in American homes in the 1970s when, "strained by inflation and soaring beef prices, [people] looked to turn a pound of ground beef into an entire meal." [108] Ground beef is a comparably economical form of this protein, depending on which part of the cow it came from and the fat percentage: "The least expensive product is sold as regular ground beef or regular hamburger. It's usually made with trimmings of the less expensive cuts such as brisket and shank, and can contain up to 30 percent fat." [113]

According to Edebiri, "Sydney's canonically bad with kids," but she manages to connect with T.J. through the process of constructing this dish. [114] Syd (with help from T.J.) adds double-concentrated tomato paste, diced yellow onion, shredded cheese, toasted panko bread crumbs, and replaced some of the milk with heavy cream "for a richer sauce." [111] [115] Food Republic's Cara J. Suppa said Syd's cheese looked like it was probably white cheddar or mozzarella, but recommended substituting Parmigiano Reggiano for maximum umami, and suggested that ketchup works as a substitute if tomato paste is unavailable, with the sugar in ketchup adding another flavor dimension to the dish. [116] Other versions of Syd's dish used an aged Irish cheddar, [110] and added finely minced fresh parsley, oregano, and basil to season the sauce and to finish the dish. [109] Chantel intended to add hot sauce. [111] [117]

The Kitchn's Perry Santanachote replicated Syd's amendments and determined that the resulting dish "looked like something I'd expect to be served at a restaurant—or proudly offer to guests at my own table. And once I dug in, it was every bit as satisfying: deeply savory and beefy, creamy and comforting. The tomato paste brought a hit of umami and mellowed the artificial yellow from the powdered cheese, making the dish look more natural. The real cheese added a tangy edge, but it was the parsley and panko that were my favorite additions, adding a fresh, green note and satisfying crunch." [115] Today food correspondent Lamour also made a version and reported, "This is the very first time in my 42 years of life that I have eaten Hamburger Helper—and I am officially a convert. Each spoonful was rich, but not not too rich. The herbs gave it a fresh bite and the panko added a buttery crunch...Plus, the dish is attractive. You could make this for a dinner party and get compliments from people who would have no idea that a glove with eyes was involved in its creation." [109] (Hamburger Helper's advertising "mascot," named Lefty, is a puffy white glove with a face on its palm.) [108]

The inclusion of Hamburger Helper in the series was not a paid product placement. [108]

The title of the episode, "Worms," refers to favorite-treat gummy worms that Syd buys at the market. [118]

Donna's red roasted peppers and tonnato memory, and Carmy's French Laundry roast chicken

This section is an excerpt from Tonnato (The Bear) § Food.[ edit ]

Donna described a dish of roasted red peppers that she was served while vacationing in Italy with Carmy's dad. Carmy identified the accompanying sauce as tonnato. Per Donna, it looked disgusting but was delicious. [119] Tonnato "refers culinarily to dishes that are somehow prepared with or accompanied by tuna. The most well-known preparation is vitello tonnato , which consists of cold, sliced, roasted veal accompanied with a sauce of puréed tuna, anchovy filets, capers, lemon juice, and olive oil." [120] Most common in the Piedmont region, "smooth, creamy, beige" tonnato is served cold and is summer-suitable, often as a topping for cooked vegetables like tomatoes, asparagus, and green beans. [119]

Carmy makes a whole roast chicken for Donna, the way he was trained by Thomas Keller at the French Laundry in Yountville, California. In the Bouchon cookbook, Keller recommends brining the chicken for restaurant prep but not for home cooks. Key steps are patting the chicken completely dry, and trussing the chicken with butcher's twine. The trussing stage is where the pope's nose comes in to play. [121] [122] Per Keller, season the chicken generously with salt and black pepper, face the breast up and the legs to the back of the oven, and finish by adding fresh thyme leaves to the pan, "and baste the birds several times with the juices and thyme leaves." [123] Roast for 10 minutes per 1 pound (0.45 kg) at 475 °F (246 °C). [123] [124]

Donna told Carmy he should wash the chicken first; he replied that washing chicken just splashes salmonella all over the kitchen sink. [125] Under the we-listen-and-we-don't-judge headline "Our Science, Your Choice," the U.S. Department of Agriculture states that "the best practice is not to wash poultry...washing, rinsing, or brining meat and poultry in salt water, vinegar, or lemon juice does not destroy bacteria." [126] Poultry needs to be cooked to an internal temperature, checked by meat thermometer, of 165 °F (74 °C) to destroy pathogenic bacteria. [126]

See also

Notes

  1. ↑ Fennel was symbolically treated as a female aphrodisiac in Greco-Roman mythology, while since the Italian language and culture since the Renaissance period associate fennel with male homosexuality, possibly due to potentially feminizing phytoestrogens in fennel. [87]

References

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  2. ↑ Hailu, Selome (July 9, 2025). "'The Bear' Culinary Producer Courtney Storer Breaks Down Her Experiences at Jon & Vinny's and Other Restaurants That Informed Season 4". Variety. Retrieved 2025-10-06.
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Sources

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