Temp by Cosecha chef Steve Brown
30 Images

A Beautiful Contradiction

Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the beet cured salmon, smoked cream cheese and multigrain toast seventh course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the Wild Willow Farm cherry tomato, basil vin and queso first course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the frog leg, chermoula. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is beef tartare, kimchi and hearts of palm with a horseradish snow served as the third course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Prosseco with Wild Willow Farm pomegranate. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is prosseco with Wild Willow Farm pomegranate. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the beet cured salmon, smoked cream cheese and multigrain toast seventh course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is beef tartare, kimchi and hearts of palm with a horseradish snow served as the third course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Brown prepares the beet cured salmon, smoked cream cheese and multigrain toast seventh course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Grog leg, chermoula by Chef Steve Brown. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the heirloom tomato cashew bisque sixth course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Steve Brown puts the finishing touches on a dish before it’s sent out to diners. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Dishes sit in the kitchen window ready to be served to guests. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the shrimp aguachile, cucumber, lime, onion, avocado tostada second course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the Wild Willow Farm cherry tomato, basil vin and queso first course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
On Sept. 2, 2017, Chef Steve Brown hosted a multi-course dinner titled “A Beautiful Contradiction” at Temp by Cosecha in Chula Vista. Pictured is the Wild Willow Farm cherry tomato, basil vin and queso first course. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
Temp by Cosecha chef Steve Brown
Chef Steve Brown has his hands full with opening restaurants in Chula Vista and Barrio Logan, a catering company and a culinary internship program - all while running his weekly fine-dining pop-up dinner series known as Cosecha. On Sept. 2, Brown hosted dinner at Temp by Cosecha in Chula Vista. (Jim Sullivan) (Jim Sullivan / Jim Sullivan)
1/30