The Many Flavors of Veuve Clicquot

The Many Flavors of Veuve Clicquot

I recently attended a dinner at Flavor restaurant in Del Mar for Veuve Clicquot champagne.

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A Lesson in Beer

A Lesson in Beer

Each month we hold a class taught by one of our staff members—some are mandatory, but most are not. We then test our bartenders, cocktail servers, food servers, hosts, bus-people and food-runners accordingly. This month the topic was beer. We just changed some of the handles (draft beers) and wanted to educate the staff on these great new products.
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The Ultimate Ice Cube

Modern mixologists have been reviving trade secrets and methods long lost, as well as pioneering new territory in layering techniques and infusions, not to mention the search for the ultimate ice cube. At George’s at the Cove, we have always taken pride in the use of fresh juices and premium products to make our refreshing array of specialty libations, and now we’ve taken the next step. We recently invested in a very special icemaker.
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In Short... Biodynamic Wine

In Short... Biodynamic Wine

If a table asks what biodynamic wine is, how much do they want to know? How much time do we have to devote to the answer? And how much does this guest care? All part of the decision making process when a guest stops us to ask us a question. The basics follow.
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Non-traditional Wine Guy

If you are not familiar with Wine Library TV, you should check out these podcasts. He has almost 900,000 people following him on Twitter!
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The Cocktail War

Food is always an extraordinary experience in New York City. But, on California Modern mixologist, Frankie Thaheld's recent trip to attend the 3rd Annual International Chefs Congress with Trey Foshee, he found the cocktail culture in this acclaimed culinary Mecca equally exciting.
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Hot Summer Cocktails

Hot Summer Cocktails

Summer is the perfect time of year for a nice, cold cocktail. Here, we share a collection of seasonal cocktail recipes fresh from the bar.
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