Pop Up Restaurants
Chef Steve Brown’s “Cosecha SD” do to popular demand has found a home in Barrio Logan, San Diego Ca. Cosecha has a secret alley entrance marked by a “RED LIGHT” in a very private dining room seating 32 guests. Cosecha is a prefixed menu constantly changing based 100% off Wild Willow Farm’s produce. Chef Brown has partnered up with WWF and they are growing produce specifically for Cosecha. The menu will be “Farm Driven Modern American” with a very heavy A-5 Satsuma Wagyu presents and local seafood sourced from Catalina Offshore products. Which Chef Brown calls “A Beautiful Contradiction”. The menu will also have a large presence of foraged ingredients from the south bay of San Diego adding a unique flavor profile to the menu. Tickets to this dining experience will be sold below there will be dates for our home dining room which are labeled “Barrio Logan” we have multiple concepts so make sure you read the description. Cosecha is a mixed multiple course dinner ranging from 8 to 22 courses with pairings all included.
We also have “A Beautiful Contradiction” our A5 Satsuma Wagyu Collaboration Documentary dinner series. Where Chef Brown pairs up with a different great Chef to Collaborate on a multiple course all Japanese Wagyu dinner with pairings included. This tour will also be on the road first stop San Francisco with amazing Chefs and a Butcher that were all on the Japanese Wagyu tour. Chef Brown will be taking this to different cities around the United states and back to Japan.
Upcoming Cosecha Events
Seats are limited and are purchased on a first come first served basis.
Check out the Wild Willow Farms dinner video below
We now have a new event ticketing system in place. Please bare with us through the transistion. If you have any questions please contact us.
Although his menu is modern American you will see Mexican ingredients such as essence of mole, Jamaica flowers or hoja santa making and appearance throughout his menu along with his already eclectic global flavors. Each dinner will have a venue specific menu and beverage pairing.
Beef Tartare, arugula pesto, lemon, sourdough crisp, cured egg yolk,
puffed beef tendon
Adobe Guadalupe Kerubiel 2013, Valle de Guadalupe
NY Strip, Taquito, black bean, avocado, beef short rib, roasted jalapeno powder jack, salsa verde
Adobe Guadalupe Miguel 2014, Valle de Guadalupe
Tenderloin, schnitzel, Wild Willow Farm Kale Spätzle, kimchi,
Ironfire Brewing Jack Daniels Barrel Aged “Outcast Dead Imperial Red” veal reduction
Adobe Guadalupe Gabriel 2011, Valle de Guadalupe
Mitchers Small Batch Bourbon
Ribeye, steak au poivre, blistered green beans, pickle beet, charred turnip, leek rings,
Suntory Whisky peppercorn glaze
Adobe Guadalupe Jardin Secreto 2013, Valle de Guadalupe
Suntory Whiskey Tokio
Rib Cap, truffle fondue, wagyu fried potato, South Bay foraged oyster mushroom,
Wild Willow Farm broccoli, oyster mushroom macaroni
Adobe Guadalupe Rafael 2013, Valle de Guadalupe
Colonial E.H. Taylor
Cosecha by Chef Steve Brown
Wild Willow Farms Kale Salad
persimmon, pomegranate, apple, feta, bread crumbs, walnut, maple vinaigrette
Gose’n Down the Street in my 64 | Raspberry Cask
pecan, date, parmesan, dehydrated bacon, spiced pepitas, vermouth brown butter cream
51 / 50 IPA
Beets & Roasted Bone Marrow
beef threads, roasted garlic, parsley, grilled sourdough, Serrano smoked sea salt
“Amazingly Randi” Hoppy Amber
72 hr Karubi Short Rib
Wild Willow Farms sous vide glazed turnip, white sweet potato puree, blistered broccoli green, charred scallion, jalapeño puffed chicken skin
Outcast Dead Imperial Red | Barrel Aged in Jack Daniels
Wild Willow Farm Carrot Cake
Horchata liquid nitrogen dippin’ dots
Six Killer Hazelnut Coffee Stout
November 5, 2016 | San Diego Beer Week 2016