The Braise is a slow process of extracting the essence. Join us as we explore the lives and stories of the hospitality industry. 

Trey Foshee is a Chef, co-owner of Georges at the Cove and Sandpiper Wood Fired Grill and Oysters, both located in La Jolla California.

<p>Join us as we delve into her early years, explore the beginnings of her journey in the restaurant industry, uncover the shift from fine dining to upscale Mexican cuisine, and unravel the fascinating story behind the development of her Masa program.</p>

Join us as we delve into her early years, explore the beginnings of her journey in the restaurant industry, uncover the shift from fine dining to upscale Mexican cuisine, and unravel the fascinating story behind the development of her Masa program.

Christine Rivera: Tap Dancing, Cooking and Masa

<p>In this special episode, we delve into the beginnings of his journey and reflect on the invaluable insights gained from over 50 years in the industry. Join us in commemorating the remarkable 40-year milestone of Georges at the Cove, as we sit down with my partner and mentor, George Hauer. Get ready for an insightful conversation about the evolution of Georges at the Cove and the wealth of experiences witnessed throughout George&#39;s extensive career.</p>

In this special episode, we delve into the beginnings of his journey and reflect on the invaluable insights gained from over 50 years in the industry. Join us in commemorating the remarkable 40-year milestone of Georges at the Cove, as we sit down with my partner and mentor, George Hauer. Get ready for an insightful conversation about the evolution of Georges at the Cove and the wealth of experiences witnessed throughout George&#39;s extensive career.