Free-for-All Friday: Chef Talk

So um…I apparently forgot to show my thanks yesterday. It’s what some call an epic fail. Or a brain fart. Or being busy.

Either way, shame on me. I had a great thing to be thankful for. It shall make an appearance next week.

I was originally planning to share with you an article I did on a San Diego chef, but my editor hasn’t published it yet on the site, La Jolla Patch. So I’ll just tell you what I did and link it up later.

There’s this place called George’s at the Cove in La Jolla. I’ve talked about it here and here and other places before. The food can only be described as exquisite here. There’s an upper terrace that overlooks La Jolla shores and a below-level dining room with floor-to-ceiling windows. The two act as separate restaurants in one, if that makes sense.

Found at foodandwine.com

That guy up there? He’s the exec chef and part-owner of the fine dining establishment. Trey Foshee. I got to interview him for Patch because Andrew Zimmern (yeah, that Andrew Zimmern) paid Chef Foshee a visit for a Bizarre Foods America episode.

I talked to Chef Foshee over the phone about the whole filming experience and if he felt offended that his food could be considered “bizarre.” As mentioned before, I’ll link the story once it’s up. He had a good answer for that last question.

I may have mispronounced his name in the beginning and quite possibly gushed too long at the end of the phone about his food. Did I mention that it’s exquisite?

Whatever. I was starstruck talking to this guy. And I totally have his cell number now, which he said I could call anytime I want. (that’s what “call me if you have any questions” means, right??)

It also should be noted that he’s the partner chef for the California Avocado Council. You all know how I feel about avocados. Think Trey will hire me on as an apprentice, or am I getting too stalker-y?

Have you ever eaten at George’s? If so, would you consider their food, like the deconstructed taco and sea urchin, bizarre?

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