When Chef Trey Foshee took over as executive chef of George’s at the Cove about six years ago, the restaurant scene in San Diego was a lot less sophisticated than it is today.
The talented young chef pushed the envelope and raised the culinary standards around town by using fresh local ingredients in his cuisine. Now, that trend has caught on everywhere, but Chef Foshee was one of the pioneers, and he created quite a stir with that simple concept.
Chef Foshee has been honored many times since Food & Wine Magazine touted him as one of the 10 best new chefs in the country, and the chef continues to snare the national limelight, because of his unique way of using quality meats, seafood and agricultural products.
Because the chef focuses on seasonal ingredients, the menu at George’s changes frequently.
“I go to the market five days a week,” the chef explained, “and I’m inspired every day.”
To Foshee, presiding over the kitchen at George’s at the Cove is all about showcasing the ingredients. He’s taken the highly acclaimed oceanfront restaurant - a landmark on Prospect for more than 20 years - to new heights of excellence.
The chef recently unveiled his Spring Tasting Menu, and it’s already a hit with local diners. The five-course taster begins with Dungeness crab salad with avocado, marinated mango and kalamansi lime, followed by spring pea ravioli. The fish course is an excellent halibut with asparagus preparation that features beets, almond milk and a heavenly lobster essence. Roasted lamb loin over fava beans and oven dried tomatoes is the next course, and the dessert features Meyer lemon poppyseed cake with citrus cream and Chino Farms strawberry salad, not to mention white chocolate ice cream and toasted pistachios.
On the regular menu is an amazing assortment of appetizers, including the spectacular starters. If you love smoked salmon, by all means indulge in the citrus cured smoked salmon ($14). It is served under glass, with a wonderful spring onion-potato salad and dill cream.
Among the many main course stars on the menu is red wine-braised prime short ribs ($30). This tasty preparation is delicious and is served with a smoked potato puree and roasted vegetables.
Scottish salmon ($28), molasses-cured Niman Ranch pork chop with garnet yams and apple chutney ($29), and roasted lamb loin paired with braised lamb shoulder ($32) are just a few of the other entrees to savor on the spring menu.
George’s at the Cove is at 1250 Prospect St. For more information, call (858) 454-4244.