san diego
Sunshine, sand, and surf: San Diego's enviable climate and idyllic coastal lifestyle aren't just perks for beachgoers and sun worshippers, but for food lovers, too. Small-scale farms growing a diverse array of crops, pristine seafood, and stellar wines are available within arm's reach year-round in this agricultural haven. Join us as we stroll through the verdant avocado groves farmer Mike Sanders of Santo Rancho Tomas planted decades ago. We'll also learn how to make a light-and-healthy alfresco lunch showcasing the quintessential California fruit with Chef Trey Foshee from the local-focused oceanside restaurant George's at the Cove.
mike sanders & chris ambuul of rancho santo tomas
“Avocados are synonymous with Southern California,” says farmer Mike Sanders of Rancho Santo Tomas farm. And he'd know: Sanders helped pioneer the avocado industry nearly four decades ago when he transformed untamed brushland into irrigated orchards using machetes and pick axes. Today he manages 1,500 acres of avocado groves with his son-in-law Chris Ambuul.
San Diego's warm, sunny climate allows Sanders to grow a huge variety of crops in every season. “We eat from our garden year round, and store fruit on the tree until it's time to pick it.” He feels fortunate to be a farmer here, and to work with people like Chef Trey, who share his passion for superior quality produce. “It's a wonderful way of life. We grow something we're really proud of,” says Sanders. “It's going to be hard for me to retire!”
Learn more about Rancho Santo Tomas farm »
chef trey foshee of george's at the cove
For Trey Foshee, Executive Chef and Partner at George's at the Cove, the recipe for great food is simple. “It's a clichè, but it starts with the ingredients. You can't improve the quality of products through technique. But when they're exceptional to start with, you can elevate them even further.” That's why he works closely with local farmers like Mike Sanders to find the best single ingredients and get them from farm to the table quickly. “A lot of our products don't ever see a refrigerator. They're picked that morning and served that day.”
Another benefit of sourcing local produce is being able to visit the farms regularly. “It's great to see what's on its way in and on its way out,” says Chef Trey. “Plus, the dialogue we have with the farmers really influences our menus. What's in season is constantly changing, so our menus do, too.”
Plan a visit to San Diego's oceanfront
culinary destination George's at the Cove »
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