Egg-Ceptional Cooks Confab at George's California Modern!

George's California Modern was the place to be Sunday morning, March 7th, 2010. It was a brunch of an epicurean level as Executive Chef Trey Foshee of George's Restaurant hosted an egg-ceptional Cooks Confab.

Joining Chef Foshee were: Chef Brian Sinnott of 1500 Ocean, Nathan Coulon of Quarter Kitchen, Chefs Andrew Spurgin and Donald Coffman of Waters Fine Catering, Chefs Jeff Jackson and TK Kolanko of A. R. Valentien, Jason Knibb of NINE-TEN, Amy DiBiase of Roseville, Katie Grebow of Café Chloe, and Paul McCabe of KITCHEN 1540.

There were eggs with brioche, truffled deviled eggs, eggs with the fanciest homemade spam, and ample Mimosas and other liquid brunch concoctions to wash it all down with too.

It was a festive full house. Behind the scenes George's proprietor George Hauer was seated at a quiet back table corner. He and his family were celebrating his wife Paula's and his mother's birthday.

It was a celebration of fine food by all.

"The Cooks Confab is a group of like-minded San Diego chefs who band together every few months to create meals centered around a theme or central ingredient. The mission: promote local, sustainable and responsible menus, bring good people and great food together, and share the love."

Their motto: "Accessible. Affordable. Fluid. Fun!!"

"Cooking with all my comrades in arms from the Cooks Confab is as perfect as the egg itself" said Executive Chef Andrew Spurgin. "Everyone pulled out all the stops! It was a great day at George's overlooking the Pacific. Look for Fish! coming in June, we're putting a whole week of sustainable seafood events on for our community to get educated and fed! Stay tuned!"

"Eggs are one of my favorite ingredients" said Executive Chef and Host Trey Foshee. "To me they are one of the most perfect and versatile foods. It was great to have all the chefs over, and to see how they took the egg in different directions."

Now just to make your mouth water.....here is the menu that was served:

Brian Sinnott – 1500 Ocean
Nathan Coulon – Quarter Kitchen

Stracciatella alla Romana
Escarole, Parmesan
Chicken Egg
––
Hawaiian Loco Moco
Handmade SPAM, Mushroom Gravy, Rice
Guinea Hen Egg

Andrew Spurgin/Donald Coffman – Waters Fine Catering
Jeff Jackson /Timothy Kolanko – A. R. Valentien

Schaner Hen Egg Quiche
Shaved Mushroom "Salad", Chervil, Parsley,
Frill Greens, Pickled Artichoke
––
Pickled Egg with Finnan Haddie
Beets and Horseradish

Jason Knibb – NINE–TEN

Truffle Deviled Eggs
––
Sous Vide Duck Egg, Chilaquiles

Katie Grebow – Café Chloe
Amy DiBiase – Roseville

Celebration of Egg Sauces
Béarnaise – Roast Top Sirloin
Gribiche – Local Asparagus
Aïoli -Peewee Fingerling Potatoes
Emulsified Dressing – Baby Greens

Paul McCabe – KITCHEN 1540

Eggs Royale, Dashi Gelée, Sea Urchin,
Tempura Sea Beans
––
Scrambled Eggs, Perigord Truffles,
Crème Fraîche, Buttered Toast

Trey Foshee – George’s California Modern

Vegetable Spanish Tortilla with Aïoli
––
Pain Perdu with Poached Apple Syrup, Smoked Bacon Cream
––
Planked Salmon, Quail Egg, Caviar, Potato Foam

.......

and it was all delicious!

[con•fab (kon’fab), –n. 1. a conference or exchange of views
or ideas or information on a familiar topic. –v. 2. to converse informally; chat.]

Look for the next Confab to be in June! It's Seafood!

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reported by Margo Schwab

photoshopped by Scott Johnston

The Buzz

Fred Borrelli celebrated 60's style...Beatles Band and all...more on that soon...

....

Lots of applause as Burl Stiff received a standing ovation at the FGI Style Awards on March 26th. Sue Wong was one of the featured designers. Hat designer Diana Cavagnaro chaired the event which was a sold out success. More on that and photos soon.....

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* Margo Schwab, more formally known as Margaret E. Schwab, has produced, written, interviewed and photographed for various media organizations since 1989. Schwab attended Holton Arms School, La Jolla Country Day School and La Jolla High School. Schwab has a B.A. from Scripps College, spent a business internship with S.A.I.C., Science Applications International Corporation, and earned a Masters of Business degree, M.B.A., from the University of San Diego by way of Claremont Graduate School . Schwab additionally took college courses from Harvard University, and Syracuse University. Schwab volunteers for numerous charity organizations. She also continues to support animal organizations and the prevention of people and animal abuse. Schwab is the editor of The Social Diary.

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