This Holiday, Show Your Good Taste

George’s Gift Cards

San Diego Union-Tribune: Vegetables Make Grand Entree

San Diego Union-Tribune: Vegetables Make Grand Entree

Local chefs catering to a rising interest in non-meat choices on fine-dining menus.

 A few months back, executive chef Trey Foshee of George's California Modern unveiled a vegetarian menu alongside his seasonal offerings. This was no halfhearted stab at meatless cuisine with just an unispired steamed veggie plate or a splashdash pasta, but rather a thoughtful, tasteful roster complete with starters, entrees, and vegan options.

—Caroline Dipping, San Diego Union-Tribune

Read Full Article Here