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George Hauer first offered gourmet cuisine with a side of ocean- view sunsets in 1984. In no time, it was the place to be for La Jollans and tourists in search of a special occasion splurge or quintessentially San Diego dining experience. But even the most rock-solid concepts require a bit of chiseling and refinement over time. Hence the 2000 onboarding of chef-partner Trey Foshee and introduction of the high-concept George's California Modern as the literal and figurative base of the three-tiered eatery. Installation of a top- shelf craft-cocktail program and an ambitious 14-course tasting experience dubbed TBL3 followed, along with other innovations. A willingness to adapt has kept George's relevant and fresh, as have a cavalcade of fresh faces which have passed the torch and used it to sear in their individual impressions over the years. Recognizing this, Hauer and Foshee are inviting former chefs, cooks, pastry mavens, and mixologists back to their old stomping grounds to take part in a 40th Anniversary Guest Chef Dinner Series. Billed as a culinary homecoming, the monthly affairs will take place March through August, with one final dinner held in October, and will include former cook Anthony Secviar (now chef/owner of Palo Alto's Michelin-starred Protégé), pastry chef Stephanie Prida (Michelin-starred Manresa), and a trio of expats now helming Pendry San Diego's culinary operations. Catching up with George's extended back-of-house fam to see what culinary tricks they've picked up is a great reason to return to this ranchandcoast.com 56 MARCH 2024 RANCH & COAST MAGAZINE <<