Introducing New Chefs’ Dinner Series: St. Paul Square Dinner Club
We are introducing the new St. Paul Square Dinner Club featuring top local chefs.
Local restaurateur and bar owner, Steve Mahoney, of Francis Bogside, Blue Box, Hanzo and more, has partnered with food writer and culinary entrepreneur, Kimberly Suta of Sutapants Productions, in order to bring San Antonio a brand new, monthly, chef-driven dinner series, called St. Paul Square Dinner Club, which will be hosted at Blayne’s, the bar above Francis Bogside in St. Paul Square.
The inaugural 6-course dinner will feature Chef Jesse Kuykendall, also known as “Chef Kirk,” and Chef Anthony Hernandez, co-owners of Milpa and will take place on Thursday, June 27 at 7 pm.
Chef Kirk is also the Executive Chef at Ocho and is a CHOPPED champion and an UNESCO chef ambassador for the City of San Antonio. Both chefs are known for their creative and utterly scrumptious Mexican fusion cuisine.
“Steve approached me a couple months ago about starting a dinner club at Blayne’s. He knows I’ve been doing an underground dinner club for years now and have worked with a lot of incredible chefs through that and my other work in the culinary community. We’re both thrilled to create a new opportunity to showcase the myriad of talented chefs in San Antonio – some you’ll be very familiar with and some which will hopefully be new and exhilarating to our guests,” says Kimberly Suta, St. Paul Square Dinner Club Event Coordinator.
St. Paul Square Dinner Club – Chapter 1 – Featuring Chef Kirk & Chef Hernandez
DATE:
Thursday, June 27, 7:00 pm.
WHERE:
Blayne’s Bar, 1170 E. Commerce St., San Antonio, TX 78205
COST:
$85 (drinks and drink packages available separately on-site)
TO RESERVE YOUR SEATS:
FrancisBogside.com/Dinner-Club
ENTERTAINMENT:
Live Music will take place during dinner.
MENU:
Spinach Salad with guava lemon vin, candied chili pecans, roasted corn, honey goat cheese
Ceviche de Zetas: Agua chile rojo with grilled oyster mushrooms, cucumber slaw and tostadas
Tamal Zacahuil: 15 lb. tamal, served family style. Guajillo braised pork with mexican crema and picked onions, salsa arbol
Palate Cleanser: Raspado de melon y jengibre
Halibut with cilantro romesco, capers, asparagus & fried arugula
Dessert: Nieve de queso con churros de cajeta
MORE ABOUT ST. PAUL SQUARE DINNER CLUB
Dinners will ideally take place on the 4th Thursday of each month. Currently, the July 25th dinner will feature Chef Ceasar Zepeda and the August 22nd dinner will feature Chef Kaius and Chef Desmond Robinson.
More Info:
For more information on the St. Paul Square Dinner Club, visit francisbogside.com/dinner-club or email sutapants@gmail.com with questions.
