beef tartare

Beef Tartare at California Modern

Our beef tartare is loosely based on Korean BBQ or more specifically, Bulgogi. We play with the flavors of KBBQ, but instead of grilling the beef, we serve it raw. 

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Chino Farms Celeriac

Chino Farms Celeriac at California Modern

Our celeriac dish was created for our vegetarian diners around a technique and an ingredient: Baking vegetables in a salt dough and highlighting celery root. 

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Jidori Smoked Chicken

Smoked Jidori Chicken at California Modern

At California Modern, we celebrate San Diego through our ever-changing menu. Locally sourced, seasonal ingredients are the heart of our kitchen. Read on as chef de cuisine Jonathan Bautista shares his perspective on an outstanding new dish to try.

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Cauliflower Rigatoni at California Modern

At California Modern, our passion is telling the San Diego story through food. Today we're excited to share this dish from our always-changing menu, with insight from California Modern chef de cuisine Jonathan Bautisa. Come try this dish!

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venison-beets

San Diego on a Plate: Venison Loin with Chino Farms Beets

At George's California Modern, our passion is telling the San Diego story through our always-changing menu. Today we're excited to highlight our venison loin with Chino Farms beets. Watch California Modern chef de cuisine Jonathan Bautisa plate this delicious seasonal supper and learn more about the ingredients inside.

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A Beginner's Guide to Foraging in San Diego

Have you ever heard of foraging? Are you interested in trying it out? We share the do's and don'ts for the beginner forager, along with some wild foods to look for right here in San Diego.

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In Search of the Proper Tortilla – Part II

In Search of the Proper Tortilla – Part II

In Part One, the importance of corn quality and what it means to the making of a proper tortilla was explored. This second installment delves into the process, which appears simple on the surface but is surprisingly complex.
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Baking Basics: 8 Sweet Rules

Many have said that cooking is an art and baking is a science. But, you don't have to go back to school to make an amazing dessert. California Modern Pastry Chef, Lori Sauer, shares her top baking tips, tricks and techniques.

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In Search of the Proper Tortilla - Part I

In Search of the Proper Tortilla - Part I

How could something that consists of three ingredients and has been made for thousands of years have so many variables and so little documentation? The simple things are often the most complex.
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An Interesting Request from Daniel Boulud

An Interesting Request from Daniel Boulud

Chef Trey was recently asked to contribute a design piece for Chef Boulud's new restaurant in Washington, D.C. The requirement was to paint a picture that represents George's philosophy/style on a white plate. Take a look at what Chef Trey chose and pictures of his process.
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