Launching Saturday, December 2, is a new dining experience from the ever-striving mind of chef Steve Brown. Brown, who recently opened Temp° by Cosecha in Chula Vista, is bringing Cosecha, his fine dining pop-up, to the Pacific Beach’s Ocean Park Inn. which will offer hotel packages that include a nine-course dinner with wine pairings and brunch the following day.
Packages start at $519 and include a one-night stay plus dinner and brunch for two; VIP guests will be given prime rooms right on the beachfront boardwalk, where the 60-seat dinner and brunch will be served on the adjoining outdoor patio. Hotel bookings can be made on Ocean Park Inn’s website (enter promo code Cosecha under reservations) while single dinner tickets are available for $160 through Brown’s site. The ongoing series is scheduled to return on Saturday, January 13 to the Ocean Park Inn, which is heading into a remodel and will be also working with the chef on its relaunch.
Next on Brown’s plate is a lunch event in conjunction with the San Diego Wine + Food Festival this Friday, November 17. Held at Olivewood Gardens and Learning Center, it will showcase produce from the chef’s partnership with local Wild Wilow Farm and Japanese premium beef; Brown was recently named as a certified Kagoshima A5 Wagyu chef. He tells Eater that he’s also expanding the food offerings at Temp°; while it will continue to offer its upscale casual bistro plates, there will also be a $100, five-course prix fixe menu and new luxe dishes ranging from calf brains and foie gras to 465-day dry-aged true Kobe beef.