Partners & Purveyors
When we serve a meal, we have one goal. We want you to taste everything – really taste it. And that starts with the freshest ingredients.
Here’s a short list of our longstanding partners and purveyors, and what Trey finds invaluable with each of them (in his own words, of course).
California Olive Ranch
“They have a system that allows them to harvest mechanically which cuts down on cost, as well as the time from harvest to crush, so the olives do not start to ferment. Once pressed, the oil is stored under oxygen until the order is placed and then goes directly into the vacuum containers so there is no oxidation or off flavors. It’s a great quality oil with very fresh flavor.”
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Catalina Offshore Products
“We started with them because of their uni, which they are known for all over the country. Dan Nattrass has relationships with fishermen in Mexico and has gone down there to teach them how the fish should be killed, cleaned and stored. They don’t have a large fresh product list, but what they do have I know will be excellent quality.”
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Chino Farms
“My relationship with Chino Farms goes back to my time in L.A. in the early 90s. Their produce is picked the same day we pick it up and never refrigerated. Tom Chino chooses the right varieties to produce the best flavor, period. They are a big part of why our food in California Modern is what it is.”
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Crows Pass Farm
“They have a good variety of items that don’t compete with Chino Farms. They grow excellent asparagus and chandler strawberries, and they deliver for a lot of fruit growers in East County. They are very organized and deliver twice a week.”
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Monterey Fish
“They are a great resource for Northern California seafood, as well as tons of information on sustainability issues. We get our sardines from them because they have the freshest, and they get items like goeduck, razor clams and other items that our local companies don’t carry.”
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Niman Ranch
“I’ve had a long, productive relationship with Niman Ranch – in fact, we were his first San Diego area account. We use their pork exclusively and a good portion of our beef also comes from Niman Ranch. It’s top quality and it comes from small independent farmers versus big agri-business.”
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Penn Cove Shellfish
“We buy our mussels and oysters direct from them. The shellfish is one day out of the water when delivered to us. We cut out the middleman so it costs us slightly less than if we bought from a local supplier and the volume we use makes sense for us to fly it down.”
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Specialty Produce
“The best produce company you could hope to have as a chef. Their service is the best (they will come out for the smallest order if I really need it). They have good relationships with a lot of local growers and know I prefer as local as possible, at all times. If there is something I need and can’t find a supplier for, they will bring it in. They supply our COR olive oil, pick up our cardboard boxes (we reuse them 3-4x before they get recycled), deliver the fish from Catalina Offshore, and do airport pickups for us. Like I said, their service is the best!”
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George’s is now a 3-Star Certified Green Restaurant®
The restaurant industry represents 10 percent of the U.S. economy, so efforts to green these business operations have the potential to make a significant environmental impact. George’s first joined the GRA in 2001 and has since been participating in an aggressive program to institute at least five new “green” steps each year.
George’s 3-Star certification – one of only three in the San Diego region – is a result of adopting numerous green business practices as laid out by the Green Restaurant Association (GRA).
