Cosecha SD

Cosecha SD

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Check out the Wild Willow Farms dinner video below

History behind Cosecha SD

CosechaSD started in June 2016 as a traveling and ticketed, multi-course supper club and has turned into a successful business. We are fortunate enough to bring it to life as a brick + mortar restaurant in its home of San Diego. CosechaSD is a 16-course tasting menu format based on the harvest of his farms, Wild Willow Farm, Agua Dulce Farms and local, foraged ingredients of San Diego. The menu will showcase proteins from the docks of San Diego, heritage pork and Wagyu from multiple regions, foreign and domestic, including A5 Japanese Wagyu and Australian Wagyu. The Supper Club allows Chef Brown to think outside the box, and personalize each dish with local, foraged ingredients paired with the highest quality Japanese and domestic beef. He designs his menu based on the seasons and what is grown in the area each event is held. 

Learn About Our Supper Club + Fine Dining Catering Company

Our CosechaSD Supper Club has held dozens of wagyu dinners throughout California and last year we decided to take the show on the road! We partnered with the nation’s best chefs to host the CosechaSD North Amercan Wagyu Tour at their restaurants in the U.S. and Canada! The tour was a great success! We met hundreds of beef lovers who had the chance of a lifetime – the chance to taste our certified true Hyogo Kobe and A5 Wagyu paired with local, foraged ingredients and local wine + whisky!

We are always adding more dates to our events calendar below! If you want to enjoy an evening like no other, with True Hyogo Beef, A5 Wagyu and paired wines, please purchase your tickets below!

CosechaSD Brick + Mortar San Diego will soon have a calendar below to purchase dinner tickets. 

“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

 

Upcoming Cosecha Events

Seats are limited and are purchased on a first come first served basis.
NOTE: Please click on the event date to purchase tickets

26apr6:00 pm9:30 am4/26/19 Cosecha SD 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce from our farms, Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

27apr6:00 pm9:30 amSold Out!4/27/19 Cosecha SD 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

03may6:00 pm9:30 pm05/03/2019 Cosecha SD Coronado 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

04may6:00 pm9:30 pm05/04/2019 Cosecha SD - 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

19may6:00 pm9:30 pmScottsdale 05/19/19 - 16 Course tasting Menu by Chef Steve BrownJoin Cosecha SD for a 16 course culinary journey by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce harvested by our hands from our farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from San Diego and of course the phoenix area. This menu will also be showcasing proteins like seafood from the docks of San Diego, Berkshire Kurobuta Pork, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines. We will be here for two nights only May 19th Sel restaurant with Chef Brandon Levine and May 20th at Cartwrights modern cuisine Chef Brett Viber.

20may6:00 pm9:30 pmScottsdale 05/20/19 - 16 Course tasting Menu by Chef Steve BrownJoin Cosecha SD for a 16 course culinary journey by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce harvested by our hands from our farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from San Diego and of course the phoenix area. This menu will also be showcasing proteins like seafood from the docks of San Diego, Berkshire Kurobuta Pork, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines. We will be here for two nights only May 19th Sel restaurant with Chef Brandon Levine and May 20th at Cartwrights modern cuisine Chef Brett Viber.

31may6:00 pm9:30 pm05/31/2019 - 9 Course Wagyu Beverly HillsJoin Chef Steve Brown and Chef Nate Horton for a progressive tasting menu taking you thru the different grades of Wagyu from America, Australia and of course A5 Japanese Wagyu on the only roof top venue in Beautiful Beverly Hills with delicious wine pairings.

30jun6:00 pm9:00 pmCosecha SD 3 year anniversary dinner 10 courses True Kobe and A5 Wagyu DinnerFeaturing Special Chef Guests

All Map

april

26apr6:00 pm9:30 am4/26/19 Cosecha SD 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce from our farms, Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

27apr6:00 pm9:30 amSold Out!4/27/19 Cosecha SD 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

may

03may6:00 pm9:30 pm05/03/2019 Cosecha SD Coronado 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

04may6:00 pm9:30 pm05/04/2019 Cosecha SD - 16 course tasting menu by Chef Steve Brown and Chef de Cuisine Nate HortonThis menu is created with produce from our Farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from the South Bay of San Diego. This menu will also be showcasing proteins like seafood from the docks of San Diego, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines.

19may6:00 pm9:30 pmScottsdale 05/19/19 - 16 Course tasting Menu by Chef Steve BrownJoin Cosecha SD for a 16 course culinary journey by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce harvested by our hands from our farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from San Diego and of course the phoenix area. This menu will also be showcasing proteins like seafood from the docks of San Diego, Berkshire Kurobuta Pork, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines. We will be here for two nights only May 19th Sel restaurant with Chef Brandon Levine and May 20th at Cartwrights modern cuisine Chef Brett Viber.

20may6:00 pm9:30 pmScottsdale 05/20/19 - 16 Course tasting Menu by Chef Steve BrownJoin Cosecha SD for a 16 course culinary journey by Chef Steve Brown and Chef de Cuisine Nate Horton. This menu is created with produce harvested by our hands from our farms Wild Willow Farm, Agua Dulce Farm and foraged ingredients from San Diego and of course the phoenix area. This menu will also be showcasing proteins like seafood from the docks of San Diego, Berkshire Kurobuta Pork, Australian F-1 Wagyu, Imperial Wagyu "Nebraska" and A5 Japanese Wagyu paired with delicious wines. We will be here for two nights only May 19th Sel restaurant with Chef Brandon Levine and May 20th at Cartwrights modern cuisine Chef Brett Viber.

31may6:00 pm9:30 pm05/31/2019 - 9 Course Wagyu Beverly HillsJoin Chef Steve Brown and Chef Nate Horton for a progressive tasting menu taking you thru the different grades of Wagyu from America, Australia and of course A5 Japanese Wagyu on the only roof top venue in Beautiful Beverly Hills with delicious wine pairings.

june

30jun6:00 pm9:00 pmCosecha SD 3 year anniversary dinner 10 courses True Kobe and A5 Wagyu DinnerFeaturing Special Chef Guests

Menu

Each dinner will have a venue specific menu and beverage pairing based on the local ingredients.

For Events and Catering

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ChefSteveBrown Copyright ©2016

ChefSteveBrown Copyright ©2016

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