A New Year, A New Chef de Cuisine: Q&A with Jonathan Bautista

A New Year, A New Chef de Cuisine: Q&A with Jonathan Bautista

We're starting off 2014 with a new Chef de Cuisine in California Modern. Jonathan Bautista joined us from Kitchen 1540 at L'Auberge Del Mar and we're excited to add his culinary and leadership skills to our team. I recently sat down with Jon and asked him a few questions. Here's what he had to say.
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Eater San Diego: Kitchen 1540 Chef Heads to George's California Modern

Eater San Diego: Kitchen 1540 Chef Heads to George's California Modern

We're excited to announce that we'll be welcoming a new chef de cuisine to the California Modern kitchen. Check out what Chef Jonathan Bautista had to say to Eater's Candice Woo about the move.
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California Avocado Month Is In Full Swing

California Avocado Month Is In Full Swing

California Avocado Month is in full swing. Check out this KUSI segment featuring Chef Trey and you'll learn a nifty technique for peeling an avocado, how to freeze an avocado for future use and how to grill an avocado.
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Celebrating Sustainable Seafood

Celebrating Sustainable Seafood

Sustainable Seafood Week begins this Wednesday, April 18, and runs through April 25. Sustainable seafood is part of our overall philosophy at George’s. We’ve been choosing what we think of as sustainable species for a long time now, and always used our local species – white seabass, black cod, spot prawns, spiny lobsters, yellowtail, etc.
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TBL3: In My Words

TBL3: In My Words

I realized three years into my life at George’s that I was going to need to figure out how to keep the strength to stay in it for the long haul. As executive chef, I was going to need to stay inspired, creative, excited and most of all happy. That's why we are always challenging ourselves at George's, most recently with the creation of TBL3 (Table Three) which has received some recent attention and stirred up a conversation around degustation menus and their place in San Diego’s dining landscape. I decided it would be beneficial to anyone interested for me to explain TBL3 in my own words – what it is and why it exists.
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Local Lobster Season: A Bust (Part 2)

This is a note I sent to all our staff last week. Because this is the second year in a row that we will not be able to offer our popular spiny lobster tasting menu, I felt it was worth sharing in a broader context. "The spiny lobster season recently opened and once again the local community is being priced out of the market..."
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Why We Use Niman Ranch: A Reminder

Why We Use Niman Ranch: A Reminder

One of the challenges of owning and running a restaurant is escalating food costs. My philosophy is that we do not change our standards. Instead we look for creative ways to manage these increases throughout all aspects of our operation, from how we control waste to how we purchase. After speaking with some of my colleagues who have changed all or parts of their Niman Ranch program, I started thinking maybe I should stop being so hard-headed and rethink the whole Niman relationship.
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Local Swordfish & Lobster Season: A Bust!

Local Swordfish & Lobster Season: A Bust!

What a strange year in San Diego. As if not having a summer was bad enough, now we are suffering the fallout of what happens when the water temperature never warms up: local swordfish and lobster season is a bust.
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Suckling Pig Dinners at California Modern

Suckling Pig Dinners at California Modern

Roast suckling pig has been a delicacy since ancient times, and is usually prepared for special occasions and gatherings. We’re now offering whole suckling pig dinners for groups of eight to 10 people in California Modern.
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