Posts in August 2009
Great food comes from great ingredients.
I was asked to contribute a recipe to the Niman Ranch Cookbook. Having had a long and productive relationship with Bill Niman and his company, I was honored and sent over the requested recipe without hesitation. At George's at the Cove, we share the same values of sustainability, support for family farms and proper animal husbandry as the Niman's. We use their pork exclusively and a good portion of our beef also comes from Niman Ranch.
Read MoreTo Market: George’s California Modern is Chez Trey
This is a recent review by local food writer Caron Golden for San Diego News Network. I was really excited to see how she represented what we're doing at California Modern, which is exposing flavor combinations in new ways and having fun. Her closing words sum up exactly what we hope everyone has when they come in for dinner—a blast.
Read MoreA Quarter Century of Restlessness
Approaching our 25th anniversary, I am prompted to look back on the numerous landmarks that have helped define our operation over the past quarter century. When I reflect back on the early days of our existence, the driving force was survival.
Read MoreMy Decade of Definition
As a cook, I was not the most strategic thinker. I moved to the kitchen from the front of the house because I didn’t like interacting with guests, but liked the restaurant business. I moved around a bit not thinking of a career path or what the next step might be until I had a “moment” working the line at a busy restaurant on Maui and decided I needed to go to cooking school to get myself out of the path I was headed. I didn’t know what I wanted, but I was sure of what I didn’t want and that was to be a middle-aged, washed up line cook.
Read MoreDestined to Serve
I often say that I was built for this business. When I was 11 years old, I spent my paper route money on pens and order pads, and I’d make my little sister play “restaurant” with me. I would set the table, take her order, hang the order up in the kitchen, cook it, serve it, do the dishes, and beg her to let me do it again. I was fascinated with the idea of being a waitress, wondering how in the world servers could memorize all those table numbers! It seemed like such fun.
Read MoreRemembering 25 Years: Q&A with George's Staff
Q: Describe your most memorable moment at George’s at the Cove? A: “I started working at George’s at the Cove in 1985 (1984 would have been too Orwellian to suit me). My most memorable moment was my job interview with George. He asked me how long I planned on working at the restaurant and I said I would stay until our lease ran out.
Read MoreMaureen Clancy Article
Nice walk through the last 30 years of the restaurant scene in San Diego by well known and respected critic, Maureen Clancy.
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