Video recap for Cosecha by Chef Steve Brown, a 12-Course A5 wagyu beef top shelf experience held at Daughter Thai in Denver, CO.
Chef Brown has worked in many restaurants including the Parker Hotel, Palm Springs, Brockton Villa, La Jolla, Inn of the Seventh Ray, Topanga Canyon, Monsieur Marcel Restaurants, Los Angeles, started a catering company called Purely Professional Chef, then to open his very own restaurant, Gardiner Junction on Sunset Blvd., Los Angeles, to launching his fine dining supper club and catering brand, CosechaSD, meaning “harvest” in Spanish four years ago, which specializes in bringing Japanese Hyogo Kobe Beef, A5 Wagyu and domestic Imperial Wagyu to a city near you!
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.
Watch the Video Recap Below: