Show 314, March 9, 2019: Chef John Cox and The Bear and Star’s (Los Olivos) Pop-Up at Jar

John CoxOn Sunday, March 10, 2019, JAR (Los Angeles) is hosting Chef John Cox with THE BEAR AND STAR POP-UP showcasing specialty selections from this Central Coast gem. Chef John and Katie Parker McDonald, the granddaughter of the late Fess Parker, will be on hand with their 30′ custom-built reverse-flow Texas smoker to smoke and grill meats and produce sourced from the Fess Parker Ranch and farm for this one-night-only dinner.

Chef Suzanne Tracht and her team will complement the menu with Jar’s favorite salads and desserts.

In 2017, Chef Cox teamed with siblings Eli and Ashley Parker of the famed Fess Parker family in Santa Barbara County to open The Bear and Star restaurant, located in the heart of Los Olivos, California, a concept of “refined ranch cuisine” inspired by Texan family recipes with a California sensibility. Cox and the Parkers combined resources to realize their dream of creating a true ecosystem on the 710-acre family ranch designed to supply the restaurant. Shepherded by John’s passion and vision, the ranch and its ecosystem exceed expectations of sustaining the restaurant with responsibly raised Wagyu beef, pork, rabbits, quail, chicken, bees and organically grown vegetables, herbs and fruits.

Suzanne TrachtJAR, a modern chophouse in the heart of Los Angeles, impresses Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire, including her signature Pot Roast, Kansas City Steak, wild and sustainable fish, Lemon Grass Chicken, Black Mussels with Lobster Béarnaise and Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

Chefs John & Suzanne briefly escape their busy kitchens to provide the enticing menu details.


Show 277, June 16, 2018: Executive Chef John Cox, The Bear and Star, Los Olivos, CA

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where 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 are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

Chef John even has an eye-catching test hydroponic garden growing at The Bear & Star.

The Bear and Star’s Executive Chef/Partner John Cox (The Cowboy Chef) joins us with the enticing profile.