Shows
The BraiseJeff Jackson: A Chef's Chef.Join us as we sit down with Chef Jeff Jackson, acclaimed Corporate Culinary Advisor and a pioneer of San Diego’s farm-to-table movement. With a French-trained culinary foundation, Chef Jackson has built a celebrated career defined by his innovative yet simple approach to cuisine. We also discuss the era when restaurant reviewers wielded significant influence, the nuances of working in hotels, and the impact of European culinary traditions on his approach to hospitality and cuisine.2025-01-0857 minThe BraiseMike Reidy: Less is MoreIn this episode, we sit down with Mike Reidy to discuss his culinary journey that has led him to a prominent role at The Fishery. Mike reflects on his early career and the experiences that influenced his culinary approach, including his time working with acclaimed chef Josiah Citrin. He reflects on the invaluable lessons he learned from Josiah, particularly the importance of using the finest seasonal produce to elevate a dish. He emphasizes how the true beauty of fresh, high-quality ingredients shines when they are allowed to stand on their own, highlighting the art of keeping it simple. He...2024-12-191h 01The BraiseAnthony Secviar: From Determination to Culinary Mastery, George’s to Protégé.In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career.
After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary l...2024-08-2251 minThe BraiseYulanda Santos: From banking to baking.Join us on today's podcast with Yulanda Santos, the acclaimed pastry chef who transformed her life from working at a bank in San Francisco to becoming a culinary star. Her journey led her to prestigious kitchens, including Georges at the Cove, One Market, Aqua, and Aureole in Las Vegas. Today, Yulanda brings her creative desserts to life at the Michelin-starred Aubergine Restaurant in Carmel. Tune in to hear her story of passion, dedication, and the pursuit of culinary excellence.2024-08-021h 07The BraiseElizabeth Murray: Southern roots and global inspiration.Join us as we explore the incredible career of chef Elizabeth Murray. Starting as a sous chef with Georges, Elizabeth honed her skills at restaurants Noma and WD-50. She then brought her unique style to Sierra Mar at Post Ranch Inn, where she served as the executive chef. Elizabeth then moved to North Carolina to be with her family and worked at a small local restaurant for two years. In this podcast, she shares her story and experiences, offering a peek into the life of a chef.2024-07-2559 minThe BraiseStephanie Prida: The sweet and savory life.Join us as we chat with the amazing pastry chef Stephanie Prida. Known for her creative and delicious desserts, from her time at the three-Michelin-starred Manresa in Los Gatos to her leadership roles at Major Food Group in New York City, her journey is as exciting as her creations. Stephanie shares her experiences from top kitchens around the world, her philosophy on using local ingredients, and her upcoming move to Miami. She also talks about her desire to explore new creative adventures and open restaurants, expanding her culinary horizons beyond the pastry route.
2024-07-121h 08The BraiseCharles Kaufman: From making movies to making bread!From his roots in New York to becoming a filmmaker and eventually co-founding Bread and Cie, San Diego's beloved bakery known for its European-style hard crust bread. Charles shares his personal journey, from the creative chaos of filmmaking to the artistry of baking. 2024-07-031h 21The BraiseCris Liang: From China to Tijuana, founding Common Theory and four thriving restaurants across San Diego.Join us on todays episode as we we delve into the captivating journey of Cris, whose life has been shaped by migration, culture, and a passion for food. Born into a Chinese family that migrated to Mexico, Cris speaks on stories of growing up in a bustling Chinese restaurant in Tijuana. From helping out in the kitchen as a child to pursuing a career in structural engineering, Cris's path eventually led him back to his roots in the world of food.2024-06-1942 minThe BraiseEric Bauer: Training in high end hotels, food manufacturing and taking over Encinitas’ oldest restaurant Besta-Wan.Join us on today's episode with Eric Bauer. We discuss his training in some of the most prestigious hotels like The Ritz Carlton, and his experience in food manufacturing. Eric has recently taken the helm of Besta-Wan, the oldest and most beloved restaurant in Encinitas. Tune in as Eric shares his passion for preserving the nostalgic charm of Besta-Wan while keeping it fresh, and having innovative ideas that honor its rich history. Discover how he has managed to enhance the dining experience, keeping the essence of old Encinitas alive and maintaining the loyalty of the cherished regulars.
2024-05-301h 01The BraiseTrey Foshee: About meJoin us as Trey Foshee, our host, opens up about his personal culinary journey. From his early days working with horses to bussing tables, Trey takes us through the twists and turns that led him to pursue his passion for cooking. He shares the pivotal moments of his career, including his decision to attend culinary school, receiving the Food and Wine award, and his remarkable 25-year tenure at George's at the Cove. Get ready for a captivating story filled with dedication, perseverance, and the irresistible flavors that have shaped Trey's path to culinary greatness.2024-05-1649 minThe BraiseBob Harrington: Providing the finest quality fresh produce to San Diego's best restaurants.Bob Harrington is the president of Specialty Produce, a family-owned wholesale produce company in San Diego since 1989. Specialty Produce is a culinary destination for chefs, foodies and retail consumers, and under Harrington’s leadership, the company has a grassroots heartbeat mixed with a global vision.
Throughout his career, Harrington says he has understood the importance of planning for tomorrow, and along with his wholesale company, he has created a digital platform to connect industry professionals, forecast trends in produce and share the story of fruits and vegetables. The Specialty Produce app has been shaped through decades of in...2024-05-1049 minThe BraiseCynthia Brown: Mastering design and crafting unique spaces in the restaurant business.In today's episode, we’re excited to interview Cynthia, a veteran in the world of design with over 32 years of experience. Cynthia seamlessly blends client input with site elements to craft unique creations tailored to individual tastes and goals. From her beginnings at David Robinson Design to her current role at Cynthia Brown Design, where she specializes in restaurant design, Cynthia's journey showcases her prowess in interior design for hospitality and high-end residential spaces. Her award-winning design reflects a commitment to excellence, evident in her diverse projects, including working for Sony, MGM, and Lockheed Martin. Tune in to learn mo...2024-05-0136 minThe BraiseAnthony Wells: From West Virginia to San Diego's Culinary SceneDiscover Anthony's culinary journey from his roots in West Virginia to his experiences working with top chefs like Jonathan Benno at Lincoln in New York and Richard Blais in Atlanta. Learn how his path ultimately brought him to San Diego, where he joined Juniper and Ivy, leading to his current role opening Sea and Sky in Hotel La Jolla.2024-04-241h 01The BraiseDan Natrass: The start of the modern Baja/San Diego seafood industry and how it got to where it is today.Dan and I met at Catalina Offshore Products 24 years ago when I moved to San Diego and started exploring what our city had to offer. He was instrumental In building relationships with Baja day boat fishermen and taught them that if they handled fish the right way there was more money in it for them. This was before the Tuna Harbor Dockside Market and the delivery system we have today. We had to go to Catalina Offshore and hand pick what they had on ice. Uni, white seabass, grouper, yellowtail, all at the highest quality possible. In this podcast...2024-04-1755 minThe BraiseJamie Hawkins: Blueprints of success- Navigating restaurant renovation and opening challengesJoin us as we dive into the world of restaurant construction and renovation with Jamie Hawkins, owner of a renowned construction company in San Diego. With over 500 projects under his belt, Jamie shares invaluable insights on navigating the complexities of restaurant renovation and opening. Discover the hidden challenges and unexpected factors to consider, ensuring your venture thrives from foundation to grand opening.
2024-04-1032 minThe BraiseChristopher Kostow: Michelin 3 star chef, his time at Georges, and reflecting on the past, present and future.Join us on today’s episode with Christopher Kostow. While chef at The Restaurant at Meadowood in Napa Valley, chef Kostow was the second Michelin 3 star restaurant in California and the third youngest 3 star Michelin chef in the world. He currently operates the Charter Oak, Ciccio and his deli LOVESKI. We talk about his upbringing, his time at Georges at the Cove and then we get into what is “fine dining” and our thoughts for the future.2024-04-0340 minThe BraiseStephen Kurpinsky: How creativity drives him, from music to photography and cocktails.Join us on today's episode with Stephen Kurpinsky. Tracing his path from humble beginnings washing dishes and cooking in San Francisco to the vibrant world of music and eventually settling into the cocktail scene. Moving from San Francisco to San Diego, Stephen's story unfolds as he transitions from managing to finding his true calling behind the bar, fueled by his innate creative energy. Now as the brand ambassador for Mr. Black, Stephen's journey serves as a testament to the power of passion and creativity in shaping one's life and career.2024-03-2956 minThe BraiseSam Peters: What it takes to be successful, the draw of the bar and knowing your skill set.Growing up in East county San Diego, Sam fell into the industry as many of us do. Rising swiftly, he assumed General Manager roles at a remarkably young age, contributing to the development of the Level2 cocktail program. Today, Sam leads his thriving consultancy venture, SPK Hospitality, showcasing his expertise and passion for hospitality.
https://www.spkbarhospitality.com2024-03-2055 minThe BraiseJason Knibb: Our similar paths in the industry, his consistency, longevity and health.In this episode we sit down with a friend of over 30 years. Born in Jamaica and raised in the culinary landscape of Los Angeles. Join us on a reflective exploration of shared experiences, discussing the nuances of consistency, longevity, and maintaining health throughout a lifetime dedicated to the culinary arts. This episode is a candid conversation that unveils the threads connecting our distinct journeys, the enduring pursuit of excellence in the kitchen, and the evolving landscape of the culinary world. 2024-03-1255 minThe BraiseConnor McVay: Growing up in San Diego, his time at Georges at the Cove, and 10 years in LA with Wolfgang Puck.On todays episode, we delve into the culinary roots of our guest, who grew up in sunny San Diego. We talk about his time at Georges at the Cove, followed by a decade-long culinary adventure in the bustling kitchens of LA alongside the legendary Wolfgang Puck. What lessons has he learned, and what's next on his horizon? Tune in for a conversation that explores the influences, challenges, and aspirations that have shaped this chef's remarkable culinary career.2024-03-0656 minThe BraiseChristine Rivera: Tap Dancing, Cooking and MasaJoin us as we delve into her early years, explore the beginnings of her journey in the restaurant industry, uncover the shift from fine dining to upscale Mexican cuisine, and unravel the fascinating story behind the development of her Masa program.2024-02-1850 minThe BraiseGeorge Hauer: Reflecting on how he got started, 50 years of experience and celebrating 40 years of Georges at the Cove!In this special episode, we delve into the beginnings of his journey and reflect on the invaluable insights gained from over 50 years in the industry. Join us in commemorating the remarkable 40-year milestone of Georges at the Cove, as we sit down with my partner and mentor, George Hauer. Get ready for an insightful conversation about the evolution of Georges at the Cove and the wealth of experiences witnessed throughout George's extensive career.2024-02-161h 04
San Diego Magazine's Happy Half Hour40 Years of La Jolla’s George’s at the CoveOur HHH guest this week, the legendary Trey Foshee of George’s at the Cove, has been in San Diego’s restaurants for a long time. Actually, scratch that. He’s been in one kitchen during the entire 27 years he’s lived, cooked, and managed here, and that’s in La Jolla at George’s (and its related establishments). In an age where people hop around faster than you can post about a new job on Instagram, there’s something to be said for digging in your heels and perfecting your craft, and, in turn, turning out a generation of decorated chef...2024-01-171h 35
Our Wives Hate This NFL PodcastUltimate Super Bowl LVII Preview with Special Guest Trey FosheeIt's finally here! David and Daniel are joined by Trey Foshee of Forged Sports Media to discuss an epic Super Bowl LVII between the Kansas City Chiefs and the Philadelphia Eagles. They analyze the key matchups, such as Jason Kelce vs. Chris Jones in a battle for the ages, and reveal which dark horse Chiefs receiving threat could break out on the biggest stage (25:01). Then they give their picks and make some bold predictions (42:57), including Winner, MVP, first touchdown scorer, and what color the Gatorade will be.2023-02-0954 min
San Diego Magazine's Happy Half HourStone Delicious IPA, a birria flatbread, and a Claudia SandovalThe birria flatbread at Stone World Bistro & Gardens is one of those dishes that’s gone in minutes. On this podcast, we huddle around it. Poke at it. Demolish it with chef Israel Ortiz. It’s the kickoff of our new video series with Stone, which will highlight a few local restaurants and our favorite dishes that their cooks and chefs and food people have created. It’s a celebration of Stone’s Delicious IPA. After years of tinkering on the recipe of the ultimate beer that pairs well with food, Delicious is the result. Izzy walks us through what makes th...2022-06-111h 03
San Diego Magazine's Happy Half HourSan Diego Chef Grows Michelin-Star MoldDuring the day, Michael Vera cooks at standout Pacific Beach restaurant, The Fishery. In his off time, he grows delicious bacteria. The words mold or fungus may not make your mouth water, but they should. They’re the gateways to fermentation, which gives us bread, coffee, miso, chocolate, beer, kimchi, wine, cheese, soy sauce, other forms of dear-god delicious. And right now, no fungus is hotter than Japanese koji—rice grains cultured with aspergillus oryzae. “It’s a sweet, funky marinade that tenderizes and intensifies with umami,” says Michael Vera, owner of West Coast Koji, a company he created during the pandem...2022-05-0550 min
San Diego Magazine's Happy Half HourKingfisher Takes San Diego by StormIn 2004, Jon Bautista made his mom cry. She spontaneously wept when he told the family he’d enrolled in culinary school. To be fair, in the same breath he also broke the news that he’d dropped out of the undergrad program at SDSU to do so. Parents have news thresholds, and hers was breached. “This was before Top Chef,” he says. “She just said, ‘You’re never going to make any money.’” Now, 17 years later, Bautista is chef of one of the city’s most raved-about restaurants, Kingfisher, a partnership with the local family who owns the beloved local restaurant, Crab Hut...2022-03-2446 min
The OddCastEp 42 Comer Tacos ft Trey Foshee Owner & Executive Chef, Galaxy Taco/ Partner, George's on the CoveIn Episode 42 Mike sits down with Trey Foshee to talk about all things food, specifically his awesome Taco restaurant Galaxy Taco.
At Galaxy Taco they serve a plethora of delicious and unique tacos and other Mexican cuisine using locally sourced produce, protein and masa for the ultimate taco shell!
Trey is the Owner and Executive Chef of Galaxy Taco & a partner at George’s at the Cove. Trey shares his passion for food with us, as well as explaining the origin behind the name Galaxy Taco, wh...2019-06-1534 min
Cover on CoversEpisode #4 Cover on Covers - Trey FosheeEpisode #4 Cover on Covers with AK - Trey Foshee from Blackberry Breeze!
https://www.facebook.com/BlackberryBreeze/
https://blackberrybreezeband.com2018-04-1344 min
Diva Lounge – Specialty Produce NetworkEpisode 3 – Always at the VIP tableChef Trey Foshee of Gerorge's at the Cove and Galaxy Taco, both located in beautiful coastal La Jolla, takes the Diva's for a mouthwatering conversation into their January 2017 Restaurant Week offerings.2017-02-0300 min