Our Golden Trout is sourced from a farm along the Snake River in Idaho’s Magic Valley and comes to our kitchen the same day it is caught.
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.
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.
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.
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!
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.
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.
In Search of the Proper Tortilla – Part II
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.