The Bear & The Rose BBQ Phase 1

Simmering on the back burner, The Bear and the Rose started as a concept of a home-based experience for friends and family to come together and enjoy the spoils of a down - home BBQ.  I've spent the last 19 years in the food service industry, working every part of the kitchen including Sous Chef, Lead Line Chef, Chef de Partie, Chef de Pantrie, Lead Expidite & several Management positions. Ive been cooking my way from my grandmother's kitchen in my hometown of Napa to some of the best restaurants in Northern Humboldt County.
Over the last couple of years I've gotten amazing opportunities to compete in several local food competitions. It started with the success of winning the Best in Show Amateur Division of the Blue Lake Baconfest 2013 with my signature Whiskey Maple Bacon Prociutto Cheesecake. In 2014, I won 4th place in the Mad River Chili Cook-off, as well as receiving 3rd place in the Amateur Division of the 1st annual Up In Smoke BBQ Competition.
One of my proudest moments was having the opportunity to create the winning recipe for Sushi Spot in the 2014 Humboldt Bay Oysterfest Cooked Oyster category with my Koji Mint Cashew BBQ Oyster, also called the Umami Oyster.
In 2015, I received 4th place in the heavily contested Mad River Chili Cook-off with my Cabin Fever Firehouse Chili, as well as 4th place overall in the Amateur Division of the 2nd Annual Up In Smoke BBQ Competition. I was very fortunate to have created the winning recipe for Sushi Spot in the 2015 Humboldt Bay Oysterfest Best Raw Oyster with my Rayu Sunshine Oyster Shooter.
2015 has also given me opportunity to present some of my recipes at the Humboldt County Fair, which brought a 2nd Place trophy for Team Sushi Spot's BBQ Braised Chashu Pork w/ Cherry Plum Sake BBQ Sauce.
My goal with Phase 1 is to be able to purchase the necessary licensing, permits and equipment to be able to provide these experiences to the public through catering and, ultimately, obtain a certified food truck or a "brick & mortar" establishment that will serve as a home-base.  Tentative menu items include:  slow-smoked pork ribs, tri-tip, brisket & pulled pork with accompanying side dishes such as Homemade Mac & Cheese. All BBQ smoked items will be treated with my proprietary  "Nor-Cal -style" dry rub, which draws influences from Memphis, Carolina, Kansas City  & Texas, as well as traditional recipes gleaned from family & friends.
I've proven that I can overcome adversity through creativity and the ability to learn, adapt & apply lessons learned from my mentors, including family, friends & some of the best cooks & chefs around. There's nothing better than a good meal & I would love to share my cuisine with my community and become an integral part of the growth of McKinleyville and surrounding areas.  Thank you for your time & "Happy 'Q-ing!"