This original recipe has been a staple on our menus for years. Hot and delicious, this smoked chicken, broccoli and black bean soup is sure to be a crowd-pleaser at the family dinner table or at your next group gathering.

INGREDIENTS

• 1/2 C Unsalted butter

• 1/2 C Diced carrots

• 1/2 C Diced onions

• 1/2 C Diced celery

• 1 C Broccoli stems, peeled & diced

• 2 t Dried thyme

• 2 t Dried oregano

• 1 t Dried sweet basil

• 1/4 C Dry white wine

• 4 C Chicken stock, hot

• 1 T Worcestershire sauce

• 1/2 t Tabasco sauce

• 1 C Cooked black beans

• 1 C Broccoli florets

• 2 C Heavy cream

• 2 T Cornstarch mixed with a small amount of warm water (optional)

• Salt and ground black pepper, to taste

• 1C Diced smoked chicken

PREPARATION

FOR THE SOUP

In 1/4 cup butter, sauté carrots, onion, celery and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce by one-third. Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes. Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch is desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

FOR THE SMOKED CHICKEN

On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 mins.) Our Chef uses applewood chips and does not allow the grill to become too hot.

In recent years, there has been a newfound spotlight on foraging, the age-old practice of finding and gathering wild foods and provisions. At its core, foraging is embracing the food at our feet, and human beings have been doing it for hundreds of thousands of years. My ancestors were foragers and so were yours.

But, foraging means so much more than just gathering food. Foraging is about understanding our ecosystem and familiarizing ourselves with the different types of weeds, herbs, bushes, fruits and trees that surround us. It’s about adopting an attitude of green guardianship and sourcing locally available foods in environmentally responsible ways. And it’s about stimulating the palette and using and consuming wild foods in sync with the seasons.

If you are thinking about trying your hand at foraging, there are some important ground rules to follow. For example, did you know that many wild plants are on the endangered species list due to overharvesting and commercial production? If you find a spot to harvest and take everything from the root, the plant will die and likely never grow in that area again. This is why a crucial aspect of foraging is to only take as much as you need so future generations can enjoy.

Here are some other important tips when sourcing your own food:

1. Always carry a guidebook so you can identify what you’re harvesting.

2. Never eat anything you can’t identify or deem safe.

3. Don’t pick from the side of the road or from places where plants can be sprayed with pesticides.

4. Don’t collect from nature reserves. They are protected and it’s against the law.

5. Always rinse and wash wild foods before consuming.

Interested in exploring your backyard? Here are some indigenous San Diego plants we often forage for and use in the California Modern kitchen. For example, we use wild fennel blooms to make butter for our seasonal spot prawn dish. We'll make a purée with natal plums. We’ll blend the nasturtium flowers into sorbet for a delicious cold treat. And we’ll garnish a crudo with radish flowers for a spicy kick.

The bike trails in Bird Rock, just a few minutes south of the restaurant, are a great place to find natal plums and wild fennel. You can also look for wood sorrel, nasturtium and wild radish off Via De La Valle, heading eastbound. The back roads around this area are lush with wild foods. Lastly, check areas close to the coast, like the beaches along La Jolla Shores, for wild celery and sea beans.

Ready to start foraging? Share your experiences with us on Facebook, Twitter and Instagram and let us know what dishes you prepare using the wild ingredients that you find. Happy hunting!

With the resurgence of whiskey over the past years, there is no better time to enjoy this wonderful spirit. Below are seven ideas on how to make this summer a whiskey summer...

1. Drink it cold. Whiskey loves ice, ice loves whiskey. Where one would usually stir traditional whiskey cocktails, try shaking it with lots of ice or use shaved ice which has more surface area to contact the beverage and chill it down quickly.
    

2. Mix with stone fruits. San Diego in the summertime is ripe with flavorful varieties of stone fruits, also called drupes. Try mixing in some ripe peaches, plums, apricots or nectarines, just to name a few.
    

3. Choose younger whiskies. Whiskey lovers enjoy the rare, complex flavors that extra time in the barrel can bring. Some of the rarest and oldest whiskies can fetch hefty prices on the secondary markets. Insider's Secret: Most limited whiskey releases are in the fall. So, get out and enjoy the sunshine. There will be plenty of time to search in vain for Pappy Van Winkle in October. My favorite young whiskey at the moment is WhipperSnapper juvenile whiskey from Oregon. Try it in your next summer cocktail—you'll find plenty of flavor and surprisingly little harshness, which many younger whiskies tend to have.
    

4. Save your cocktail bitters for fall. This one is hard for me to write as I'm a huge fan of cocktail bitters. But, the guests at your next summer soiree will thank you for serving refreshing beverages over complex, direct whiskey cocktails.
    

5. How about white dog (unaged whiskey) and moonshine? No need for a whiskey barrel during a heat wave. A go-to for many local bartenders is San Diego's own Ballast Point Devil's Share Moonshine. With notes of caramelized bananas, candy corn, nuts, and citrus fruit, this local spirit can really shine in your summer cocktails. 
    

6. Make a tastier tea. Tea and bourbon are a natural pairing, try a little with your next Arnold Palmer!
    

7. Mix with summer fruits and vegetables. Champion all things local and make yourself a tasty drink at the same time by mixing in produce from your garden or local farmer's market. The key to making a quality cocktail is balance. If you balance the flavors in your drink, you'll be amazed at how many flavor combinations can work with whiskey!

Keep these seven tips in mind and you’ll be sipping the “water of life” all the way through Labor Day. For more inspiration, or stop by we'll be happy to mix you up a delicious whiskey beverage.

Crudo, meaning "raw" in Italian and Spanish, has been a staple in European fishing villages for generations. Increasingly its popularity is growing in the U.S. with more and more restaurant goers embracing this dish of raw fish dressed with oils, seasonings and the like.

Here, we share a recipe for spicy and delicious achiote cured snapper with serrano-pineapple broth, jicama, cucumber and herbs.

Ingredients

FOR THE ACHIOTE CURED SNAPPER

• 1 cup achiote paste

• 3 whole limes, zested

• 1/2 cup fresh lime juice

• 3/4 cup salt

• 1 pound sashimi grade snapper, fileted, skinned and deboned (You may also use sea bream, fluke, or any small, flaky firm fish)

FOR THE SERRANO PINEAPPLE JUICE

• Serrano pepper puree (add to desired heat)

• 1 1/2 cups pineapple juice (fresh or canned)

• 1/4 cup lime juice (fresh, strained)

• 1/4 cup lemon juice (fresh, strained)

• 3 tablespoons fish sauce

• 1 teaspoon salt

• 6 sprigs Thai basil (chopped)

• 6 sprigs cilantro (chopped)

ACCOMPANIMENTS

• 1 whole Japanese or Persian cucumber, sliced into thin circles

• 1 medium jicama, peeled and cut into matchstick size

• 1/2 pineapple, peeled, cored and cut into medium-sized cubes 

• Optional garnish: Thai basil leaves (preferably small)

Preparation

FOR THE ACHIOTE CURED SNAPPER

Mix the achiote, zest from 3 limes, lime juice and salt in a small metal mixing bowl. Using protective gloves to prevent achiote paste from staining your hands, massage the mixture until it is smooth and spreadable.

On a flat plate or tray, fully immerse and massage the cleaned fish filets with the achiote paste until completely covered in red from the mixture. Let cure for 2-3 hours or until slightly firm.

Once the fish filets are cured, completely rinse the achiote paste mix off with cold water and pat with paper towels until completely dry. Reserve.

FOR THE SERRANO PINEAPPLE JUICE

Take the stems off the serrano chilies and chop. Blend the chopped chilies in a blender, including the seeds. Blend until smooth and reserve.

Add the remaining ingredients together in a bowl. Add the serrano puree, tasting as you go to your desired level of spiciness. Reserve in an airtight container until ready for use.

TO PLATE

Cut the reserved/cured fish in 1/2" x 1/2" cubes. In a medium mixing bowl, combine the cut fish and 1 1/2 cups of the prepared serrano pineapple juice. Next add 1/2 cup each sliced cucumbers, cut jicama and diced pineapple. Mix thoroughly.

Equally disperse the mixture into four small bowls and garnish with the Thai basil leaves. Drizzle with extra virgin olive oil if desired.

Panna cotta, Italian for "cooked cream," is a gelatin-based dessert from Northern Italy. Not only does it taste delicious but it's gorgeous, served paired with fresh fruits, breads and garnishes. This recipe for a delicious burnt honey and vanilla bean panna cotta has a flavor profile similar to marshmallow.

Ingredients

• 3 cups cream

• 1 vanilla bean

• 1/2 cup sugar

• 1 packet gelatin

• 1/2 cup honey

Preparation

Pour the cold cream into a pot and sprinkle the gelatin over the surface of the cream. Let stand for five-ten minutes. Bring the cream, vanilla bean and sugar to a boil and set aside to steep.

Place the honey in a pot and burn until red amber in color. Remove from heat and deglaze with the cream mixture. Strain, cool and pour into a medium sized bowl for a family style shared dessert or into eight individual bowls or ramekins.

Place the bowl or bowls into the refrigerator and let set for at least 3 hours before serving.

Feeds 4

When people ask me what sets San Diego dining apart from other cities, my answer is always “Chino Farms.” Other cities have more restaurants, or perhaps better restaurants—New York, Chicago, San Francisco and Los Angeles all come to mind. But, Chino Farms, arguably the best family farm in the U.S., is in my backyard, not theirs. And Chino Farms will not deliver or ship, no matter who you are.

Now, I can’t say that the reason I ended up in San Diego was due to Chino Farms, but it was an added benefit that weighed in on my decision to come to George’s at the Cove.

When I took over the kitchen at Rockenwagner Restaurant in Santa Monica in 1991 and started making weekly pilgrimages with my then sous chef Yoshi Kojima, my relationship with the Chino family began, and my appreciation and total respect for what they do and stand for grew with each visit.

Chino Farms is located in Rancho Santa Fe, one of the most exclusive neighborhoods in the country, full of enormous homes, with very long driveways and private clubs. That the farm sits in the middle of this, on extremely valuable land, is a testament to what the Chino’s stand for—an unabated appreciation and complete understanding of how to grow vegetables and certain fruits to their maximum potential. They could easily sell their land and retire handsomely; instead, they choose to open the stand every morning and sell their produce to the people of Rancho Santa Fe, San Diego and visitors who’ve heard about the farm and want to see it for themselves. Everyone stands in line, no matter who you are, and everyone pays cash. Once you get out of your car, you are equal to everyone else.

The Chino's have a reputation for not being very friendly to chefs. My feeling is that chefs who truly understand what the Chino's stand for and try to continue their vision on the plate are the ones who become friends or at least long-term customers. Chefs who come with an ego, or do not show respect, do not end up doing business with them. The Chino’s do not suffer fools.

I have had the fortune to cook for the Chino’s several times, and I confess that I am more nervous cooking for them than for any chef, food writer or critic. It is one of the few times I feel I can give back to them what they give to me by preparing a meal that shows respect to their ingredients. It is without a doubt my most anxious moment, and also my most fulfilling.

I realize this may sound like another chef blathering on about ingredients, but like all creative types the real story is what makes the person, not what the person makes.

The Chino’s respect for their Japanese heritage, their family and their earth is what makes them who they are, and that is why I have purposefully not discussed their products in detail, listed the chefs who work with them or spoken about the numerous experiences I’ve had during my relationship with them—many of which are very funny.

My ultimate hope is that this will give you the incentive to visit the farm yourself, and to begin to cultivate your own relationship with them in whatever form it takes.

Summer is synonymous with firing up the grill, and this simple salad is the perfect complement to grilled fish, chicken or burgers. Easy and delicious grilled California avocados are stuffed with quinoa, tomato, cucumber, parsley and mint.

Ingredients

• 3 California avocados, split and seeds removed

• 1/2 cup quinoa

• 1/3 cup diced ripe tomatoes or halved cherry tomatoes

• 1/3 cup cucumber, peeled, seeded and sliced 

• 1/4 cup orange segments

• 1/4 cup italian parsley leaves, picked and washed

• 1/4 cup fresh mint leaves, torn with fingers

• 1 smashed garlic clove

• 2 tablespoons lemon juice

• 1 tablespoon champagne vinegar

• 1/4 cup California Olive Ranch olive oil (or your preferred brand)

• Salt and freshly ground black pepper

Preparation

Heat a grill.

In a medium sauce pot of boiling water, cook the quinoa until tender, about 10 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.

Place the smashed garlic, lemon juice, vinegar and some salt in a small bowl and let sit for 30 min-1 hr stirring occasionally. Remove the garlic and whisk in the olive oil.

Brush the avocadoes with the oil and place on the grill, cut side down. Grill until charred and remove.

Combine all ingredients in a medium mixing bowl and toss well. Season with salt and freshly ground black pepper, fill the half avocados and serve.

Feeds 6

Robust and flavorful, this delicious grilled lettuces dish with persimmons, yogurt, pistachios and smoked butter is the perfect complement to grilled steak or chicken and is sure to impress guests at your next dinner party or backyard soiree.

Ingredients

FOR THE YOGURT DRESSING

• 1 1/3 cup Plain Yogurt

• 1 teaspoon Yuzu juice (Japanese citrus juice that is available in small bottles at local Asian or Japanese markets)

• 1/2 teaspoon cayenne pepper/li>

• 1 tablespoon of honey

• Salt to taste

FOR THE SHALLOT VINAIGRETTE

• 1/2 shallot, minced

• 1 cup champagne vinegar

• 1 teaspoon sugar

• 1 tablespoon dijon mustard

• 2 cups extra virgin olive oil

• salt to taste

FOR THE SMOKED BUTTER

• 1 pound butter

• 1/4 cup hickory wood chips

ACCOMPANIMENTS

• 3-4 romaine hearts or heads of gem lettuce, cut in halves

• 3 Fuyu persimmons from your local farmers market or grocery store, cut into various shapes and sizes

• 1/4 cup toasted pistachios, chopped

Feeds 4

Most of us already know the health benefits of avocado—they help lower cholesterol, control blood sugar levels, improve immune function and they taste great! So, for your next party, try whipping up a batch of this tomatillo and avocado salsa for a healthy snack everyone can enjoy.

Ingredients

• 4 tomatillos, diced

• 3 California avocados, split, peeled and seeds removed

• 1 lime, juiced

• 1/2 medium onion, diced

• 1/4 cup chopped cilantro

• 1/4 cup minced jalapenos

• 1 teaspoon salt

• California Olive Ranch olive oil (or your preferred brand)

Preparation

In a large bowl, lightly dice the avocado leaving the consistency a little chunky. Add all remaining ingredients except the olive oil to the bowl. Fold ingredients together, slowly adding in the olive oil as you blend. Adjust according to taste. Serve immediately or cover and chill until ready to serve.