{"id":274577,"date":"2013-03-15T00:00:00","date_gmt":"2013-03-15T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/spring-into-spring-dining\/"},"modified":"2013-03-15T00:00:00","modified_gmt":"2013-03-15T07:00:00","slug":"spring-into-spring-dining","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/spring-into-spring-dining\/","title":{"rendered":"Spring into spring dining"},"content":{"rendered":"<p>With San Diego on the cusp of springtime, La Jolla chefs are preparing for the season with fresh new seasonal dishes. <b>Executive chef Trey Foshee at George\u2019s at the Cove<\/b> recently revealed his array of seasonal California Modern menu items, including springtime twists on his dry-aged ribeye, diver scallops, Jidori chicken, local black cod and Thai snapper. Mixologist Frankie Thahel\u2019s latest lineup of seasonal craft cocktails, such as the Manitoba Spring, Taproot Cooler and Cienega, provide the perfect pairing. George\u2019s Bar and Ocean Terrace will also feature desserts crafted by pastry chef Lori Saur, like the mocha mousse bar, sticky toffee pudding cake and lemon chiffon. 1250 Prospect St. <a href=\"http:\/\/www.georgesatthecove.com\/\" target=\"_blank\" rel=\"noopener\">www.georgestatthecove.com<\/a> (858) 454-4244 <b>Herringbone\u2019s fresh additions<\/b>, crafted by &#8220;Top Chef&#8221; culinary celebrity Amanda Baumgarten, include a selection of fresh farm cuisine like scallops, spring vegetable crudit\u00e9s and a range of every fresh wild-caught fish imaginable. Don\u2019t miss the $1 oyster hour on weekdays and $12 Sunday brunch bottomless mimosas. 7837 Herschel Ave. <a href=\"http:\/\/www.herringboneeats.com\/\" target=\"_blank\" rel=\"noopener\">www.herringboneeats.com<\/a> (858) 459-0221 <b>To kick off springtime with a splash<\/b>, The Marine Room welcomes diners to enjoy any one of its seasonal events amid the crashing waves knocking on the restaurant\u2019s windows. The landmark will host a Mother\u2019s Day cooking class and dinner, a decadent Mother\u2019s Day menu and the oceanfront restaurant\u2019s ever-popular high tide dinners. The Mother\u2019s Day cooking class and dinner starts at 6 p.m. on May 1 and features a special cooking demonstration by executive chef Bernard Guillas and chef de cuisine Ron Oliver, followed by a three-course dinner and wine pairings. Tickets for the dinner and class are $75 per person. An \u00e0 la carte Mother\u2019s Day menu will also be available on May 12 from 11 a.m. to 7 p.m. The dramatic dining experience at the restaurant\u2019s high-tide dinners will kick off on May 22 and run through Aug. 21. 2000 Spindrift Drive <a href=\"http:\/\/www.marineroom.com\/\" target=\"_blank\" rel=\"noopener\">www.marineroom.com<\/a> (858) 459-7222<\/p>","protected":false},"excerpt":{"rendered":"<p>With San Diego on the cusp of springtime, La Jolla chefs are preparing for the season with fresh new seasonal dishes. Executive chef Trey Foshee at George\u2019s at the Cove recently revealed his array of seasonal California Modern menu items, including springtime twists on his dry-aged ribeye, diver scallops, Jidori chicken, local black cod and [&hellip;]<\/p>","protected":false},"author":726,"featured_media":274578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"Spring into spring dining","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11560],"tags":[],"class_list":["post-274577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-jolla-village-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/274577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=274577"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/274577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/274578"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=274577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=274577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=274577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}