Chef Trey Foshee


The iconic view from George’s at the Cove, overlooking La Jolla’s picturesque coastline, is only surpassed by the culinary magic of Trey Foshee, executive chef and partner at George’s since 1999.

Originally from Honolulu, Hawaii, Foshee stumbled upon his career while earning money to support his surfing habit. He began cooking at Longhi’s Restaurant on Maui, eventually making his way to The Culinary Institute of America in Hyde Park, N.Y., to become a classically trained chef.

Inspired by the ocean, Foshee has been fortunate enough to work along the West Coast and Hawaii. His professional experiences include L’Orangerie in Los Angeles, La Folie in San Francisco, Rockenwagner in Santa Monica, the Sheraton Grande in Los Angeles and the AAA Five Diamond Award-winning Mauna Lani Hotel & Bungalow’s Bay Terrace in Hawaii.

Named by Food & Wine Magazine as one of America’s Ten Best New Chefs for 1998 and recipient of GQ’s Golden Dish Award, Foshee’s culinary philosophy is to create food that people crave, without over-intellectualizing it, manipulating ingredients to make them taste more of themselves.

Today, he oversees one of America’s most successful independent restaurants, including three distinct dining venues within the newly remodeled George’s at the Cove – Georges California Modern and Modern Bar, the Ocean Terrace and George’s Bar. Foshee’s California cuisine menus change daily, and emphasize local, seasonal and sustainable ingredients.



Halibut Ceviche with California Avocado, Tangerine, Jalapeño, Cilantro and Cardamom Oil

Serves: 4
Prep Time: 3 hours, including chill time

Halibut Ceviche with California Avocado, Tangerine, Jalapeño, Cilantro and Cardamom Oil

Ingredients

  • 12 oz. fresh Alaskan halibut filet, diced
  • 1 ½ cups fresh squeezed lime juice
  • 1 Tbsp. salt
  • ¼ cup lime juice
  • ¼ cup tangerine juice
  • Salt and white pepper, to taste
  • 1 ripe Fresh California Avocado, peeled, pitted and diced
  • 2 tangerines, segmented
  • 2 jalapeños, seeded and ribs removed, cut in fine julienne
  • ½ red bell pepper, seeded and ribs removed, cut in fine julienne
  • 2 Tbsp. Cardamom Oil (see make-ahead recipe below)

Instructions

  1. Place the halibut and lime juice in a plastic or ceramic bowl and season with salt. Store the bowl in the refrigerator for 2-3 hours or until the halibut is white and firm.
  2. Remove the halibut from the lime juice and discard the lime juice. Place the halibut in a clean bowl.
  3. In a separate bowl, combine the tangerine juice and lime juice and season with salt and white pepper, to taste. Slowly add the liquid to the halibut to moisten it to your liking. Add in the avocado, tangerine segments, jalapeño and red peppers and mix well.
  4. Place in a chilled serving bowl with some of the remaining juice, top with the cilantro and drizzle with the Cardamom Oil.

Cardamom Oil

Ingredients

  • 2 Tbsp. ground black cardamom
  • 1/8 cup grape seed oil

Instructions

  1. In a small bowl, whisk the ground black cardamom and grape seed oil together until well-blended. Set aside.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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