Cosecha SD

Cosecha SD

Pop Up Restaurants

ABOUT

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.

september

2017sat2sep6:00 pm- 10:00 pmEvent OverCosecha "WTF" 09/02/2017"WTF" 22 course tasting 10 wine pairings6:00 pm - 10:00 pm Cosecha

2017sun24sep6:00 pm- 10:00 pmCosecha 9/24/179 course A5 Satsuma Wagyu Steer Dinner 8 wine pairings6:00 pm - 10:00 pm Temp by Cosecha

october

2017sun8oct6:00 pm- 10:00 pmCosecha 10/8/1716 Course Tasting Menu 8 Wine Pairings6:00 pm - 10:00 pm Temp by Cosecha

2017sun22oct6:00 pm- 10:00 pmCosecha 10/22/179 course A5 Satsuma Wagyu Steer Dinner6:00 pm - 10:00 pm Temp by Cosecha

november

2017sun5nov6:00 pm- 10:00 pmCosecha 11/5/2017This is where Event Subtitle shows up6:00 pm - 10:00 pm PST Temp by Cosecha

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

3 + 10 =

ChefSteveBrown Copyright ©2016

ua-88661621-1
X