Chef Steve Brown will soon return to San Diego to open the ambitious, shipping container-built, 4,000 square foot, multi-level restaurant – The Shipping Yard – in his hometown of Imperial Beach, but in the meantime the young and talented chef is hosting a series of popup dinners under his roaming supper club Cosecha. The next installment will highlight five courses of Wagyu & Whiskey, taking place on December 17 at Shima in Coronado.

The menu for the Wagyu & Whiskey dinner will utilize certified Wagyu beef from Satsuma Wagyu combined with fresh produce from Wild Willow Farm.

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