Events | Prepare yourself: Chef Steve Brown’s Wagyu Beef World Tour is coming

It feels a bit ironic that as I sit on my couch on a sweltering Sunday in sweatpants and a t-shirt while I am pining over quite possibly one of the fanciest dinners to hit the Valley in quite a while. Chef Steve Brown, of Cosecha SD Supper Club + Fine Catering fame is coming to town. To be more specific, Chef Brown is bringing his Cosecha SD Japanese Wagyu Beef World Tour to Chef David Duarte’s new restaurant Finestre Modern Gastronomy in a matter of days and I wish I had a few extra Franklin’s for the cause.

Photo Credit | Chef Steve Brown

Don’t know who Chef Steve Brown or what the Cosecha SD Wagyu Beef World Tour is all about? No worries!

Chef Steve Brown has always had a thirst for knowledge. At an age where most of us were working to figure out what in the world we would do with our lives, Chef Brown headed to overseas to explore the world and find his place in it.

He held several positions along the way, one of which was a dishwasher in a hotel, peeling potatoes, cutting mirepoix and straining veal stock. After soaking up all the knowledge he could at that German hotel he returned to California and enrolled at Le Cordon Bleu Culinary School.

In 2016 Chef Steve Brown entered the KAABOO Rock’n’Chef Competition and walked away with the title prize. This competition served as his introduction to A5 Satsuma Wagyu and emboldened him to work it into his exclusive CosechaSD dinners. He quickly gained notoriety within the Japanese Wagyu Committee and was invited to take part in the Japanese Wagyu Tour 2017. He was so inspired by the work of the chefs on the tour and decided that he would import the first ever A5 Satsuma Japanese Wagyu whole steer to the United States. He worked with Pape Meat Co. and TREX Corp. to create epic sold-out Wagyu dinners with steers in both San Francisco and San Diego which led him to be nominated by EATER as San Diego Chef of the Year 2017.

The accolades and attention have just grown from there. His current focus is touring the country with his pop up dinners, introducing the fruits of his farm Wild Willow Farms. His popular multi course dinners introduce diners to the best beef in the world.

Photo Credit | Chef Steve Brown

Why you need to get your tickets to Chef Steve Brown’s Cosecha SD Wagyu Beef World Tour at Finestre Modern Gastronomy

Chef Steve Brown is bringing his beautiful Wagyu beef to Phoenix with two amazing dining opportunities at Finestre Modern Gastronomy on April 18^th and 21^st. Chef Steve Brown and Chef David Duarte have partnered together to construct an incredible nine course Satsuma Wagyu and true Kobe beef dinner. While the menu has been worked out, complete with wine pairings, the details won’t be revealed until diners show up for the epic meal. Part of the artistry of Chef Brown’s pop up dinners is the mystery.

I can personally guarantee that your ticket will feature a menu that features a focus on Mexican ingredients and flavors with a nod to global influences. Each course will feature the best beef you have ever tasted, hands down. The 9-course dinners are made of two types of Japanese Wagyu including A5 Satsuma Wagyu from the Kagoshima prefecture and True Kobe Beef from the Hyogo prefecture.

The special dinner series will run you $225 per person. That’s a pretty penny, I know. The dinner will be like none that you have ever experienced. The incredible care that goes into the beef, menu and pairing all work in a way that you have to experience to believe. The education on the process that you’ll get at the dinner as well as the pure creativity is something that Chef Brown will walk each guest through, course by course.

Photo Credit | Chef Steve Brown

Don’t miss your chance to be part of Chef Steve Brown’s Wagyu Beef World Tour

Treat yo’self to a once in a lifetime experience. Seriously, Chef Brown and his crew are one in 12 in the United States that are certified for True Hyogo Kobe Beef. You owe it to yourself, for the love of food, to make this dinner. Go! Get your tickets before both dinners are sold out.

April 18th | 6pm until 9pm | 9 Course A5 Satsuma Wagyu & True Kobe Dinner | Collaboration with Chef David Duarte at Finestre Modern Gastronomy

April 21st | 6pm until 9pm |  9 Course A5 Satsuma Wagyu & True Kobe Dinner | Collaboration with Chef David Duarte at Finestre Modern Gastronomy