Cosecha SD

Cosecha SD

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Check out the Wild Willow Farms dinner video below

History behind Cosecha SD

Cosecha meaning “harvest” in Spanish refers to Chef Steve Brown’s diligence towards sustainability as well as gracious attitude toward Japanese beef. He designs his menu based on the seasons, of what is fresh and naturally grown. Whatever his farm, Wild Willow Farms, is producing is what you will find garnishing your plate. The homemade sauces are in a beautiful melody around the farm-fresh vegetables to bring out the eye-opening, complex flavors of the Wagyu Beef.

Learn About Our Supper Club + Fine Dining Catering Company

CosechaSD Supper Club has held over a dozen coursed Wagyu dinners throughout the U.S. with 9 to 22 courses. The dinners have become so successful that we have decided to develop the North American CosechaSD Wagyu Tour, where we will be traveling to various cities, partnering with chefs and restaurants throughout the U.S., Canada, and Mexico to present the CosechaSD experience. We cannot wait to serve you the best beef in the world, by the Wagyu ambassador himself, Chef Steve Brown. To join, please see schedule and tickets below.

“We bring meat lovers the truest, most sought after, tantalizing Japanese beef to their city to enjoy an elegant experience you cannot find anywhere else.” – Chef Steve Brown

CosechaSD Catering is a full service fine dining catering company as well as a traveling, ticketed supper club. Chef Brown has catered dozens of events throughout the U.S. including for such celebs as Puff Daddy, Kareem Abdul-Jabbar and many more. He brings his attention to detail and creativity to every dish and event, which can be seen in many of the photographs of plated dishes below.

Upcoming Cosecha Events

Seats are limited and are purchased on a first come first served basis.

2018sat10mar6:00 pm9:30 pm9 Course Hyogo Kobe & A5 Satsuma Wagyu dinner with Wine Pairings6:00 pm - 9:30 pm Ocean Park Inn

2018thu05apr6:00 pm9:00 pm9 course A5 Satsuma Wagyu & Hyogo Kobe Beef dinner with wine pairingswith Chef Ruffo Ibarra6:00 pm - 9:00 pm Oryx Capital

2018wed18apr6:00 pm9:00 pm9 Course A5 Satsuma Wagyu & True Kobe dinner with Wine pairings Phoenix AZCollaboration with Chef David Duarte of Finestre Modern Gastronomy 6:00 pm - 9:00 pm Phoenix AZ

2018sat21apr6:00 pm9:00 pm9 Course A5 Satsuma Wagyu & True Kobe dinner with Wine pairings Phoenix AZCollaboration with Chef David Duarte of Finestre Modern Gastronomy 6:00 pm - 9:00 pm Phoenix AZ

All Map

february

2018thu15feb6:00 pm9:00 pmEvent Over9 Course A5 Wagyu & True Kobe Dinner with Whisky or Wine pairingsWith Guest Chef Chad White & Chef Jared Montarbo & Guy the Butcher6:00 pm - 9:00 pm Location

2018fri16feb6:00 pm9:00 pmEvent Over9 Course A5 Wagyu & True Kobe Dinner with Whisky or Wine pairingsWith Guest Chef Chad White & Chef Jared Montarb & Guy the Butcher6:00 pm - 9:00 pm Location

2018sat17feb6:00 pm9:00 pmSold Out!9 Course A5 Wagyu & True Kobe Dinner with Whisky or Wine pairingsWith Guest Chef Chad White & Chef Jared Montarbo & Guy the Butcher6:00 pm - 9:00 pm Location

march

2018sat10mar6:00 pm9:30 pm9 Course Hyogo Kobe & A5 Satsuma Wagyu dinner with Wine Pairings6:00 pm - 9:30 pm Ocean Park Inn

april

2018thu05apr6:00 pm9:00 pm9 course A5 Satsuma Wagyu & Hyogo Kobe Beef dinner with wine pairingswith Chef Ruffo Ibarra6:00 pm - 9:00 pm Oryx Capital

2018wed18apr6:00 pm9:00 pm9 Course A5 Satsuma Wagyu & True Kobe dinner with Wine pairings Phoenix AZCollaboration with Chef David Duarte of Finestre Modern Gastronomy 6:00 pm - 9:00 pm Phoenix AZ

2018sat21apr6:00 pm9:00 pm9 Course A5 Satsuma Wagyu & True Kobe dinner with Wine pairings Phoenix AZCollaboration with Chef David Duarte of Finestre Modern Gastronomy 6:00 pm - 9:00 pm Phoenix AZ

Menu

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.

Cosecha

Beef Tartare, arugula pesto, lemon, sourdough crisp, cured egg yolk,

puffed beef tendon

Adobe Guadalupe Kerubiel 2013, Valle de Guadalupe

Nikka Taketsuru

NY Strip, Taquito, black bean, avocado, beef short rib, roasted jalapeno powder jack, salsa verde

Adobe Guadalupe Miguel 2014, Valle de Guadalupe

Basil Hayden

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

Pumpkin Ravioli

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

For Events and Catering

14 + 4 =

ChefSteveBrown Copyright ©2016

ChefSteveBrown Copyright ©2016

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