Approaching our 25th anniversary, I am prompted to look back on the numerous landmarks that have helped define our operation over the past quarter century. When I reflect back on the early days of our existence, the driving force was survival.
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.
August 7, 2009
Great food comes from great ingredients.
I was asked to contribute a recipe to the Niman Ranch Cookbook. Having had a long and productive relationship with Bill Niman and his company, I was honored and sent over the requested recipe without hesitation. At George's at the Cove, we share the same values of sustainability, support for family farms and proper animal husbandry as the Niman's. We use their pork exclusively and a good portion of our beef also comes from Niman Ranch.
August 7, 2009
Star Chefs Congress
Last year I took some of the mixology classes and thought they were very interesting, with modern interpretations and twists on old cocktails, as well as some new ways of looking at this exciting field. I decided to bring Frankie along this year to help in his development as one of the most exciting mixologists in San Diego. As you will read in Frankie's article, I think he found some new inspiration for our Modern Bar cocktail menu.
August 3, 2009
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.
July 31, 2009
Reimagining George's at the Cove
Flashback to 1984, the year George’s at the Cove opened. I had just purchased my first VCR. Computers were not an integral tool in business or personal use.
December 1, 2008
