October’s St. Paul Square Dinner Club to Showcase the Wild Fusions of Chef Jona Helmy
October’s St. Paul Square Dinner Club, exclusively at the Aiden in St. Paul Square, will feature the wild fusions of Chef Jona Helmy of Sahara Samurai’s, whose heritage is a unique blend of both Egyptian and Syrian, which has artfully influenced his cuisine.
“Growing up with a Syrian mother and an Egyptian father, my flavor profile was never lacking. I was the kid with the weird school lunches and, at the time, I had no idea how amazing that was. As a chef I wanted to show people my heritage, but at the same time I wanted to be different while adding a “wow” factor and that’s when Sahara Samurai’s was born. It’s the perfect blending of Middle Eastern and Asian food with a heavy yakitori influence embodying the flavors of salty, sweet, acid, heat and fat in perfect balance and harmony. Long live the Gods of Steel & Fire, may the Sahara Samurai’s always keep your blessings for, without you, my creations would be cold and my cuts not precise, the future is very bright!,” says Chef Helmy, owner of Sahara Samurai’s.
St. Paul Square Dinner Club – Chapter 5 – Featuring Chef Jona Helmy
DATE:
Sunday, October 20, 6:00 pm.
WHERE:
Aiden Boutique Hotel‘s Downstairs Speakeasy
COST:
$100 (drink options available separately on-site)
TO RESERVE YOUR SEATS:
https://www.eventbrite.com/e/st-paul-square-dinner-club-with-chef-jona-helmy-tickets-1028584653387
This magical evening promises an outstanding five-course meal crafted for one-night-only in the historic Speakeasy. Guests are encouraged to reserve their seats as soon as possible, as seats are limited.
MENU
First Course:
Cold Garlic Soba Noodles, cilantro lime soy & spicy yakitori grilled shrimp
Second Course:
Kefta Tsukune, lamb & beef mixture w/ shobu seasoning, garlic, eggs, scallion, fish sauce, red bells, & tare dipped (plated alongside a seasoned labneh)
Third Course:
Char Siu-Style Pork Ribs (sweetened w/ fig sake jam), shishito relish
Fourth Course:
Curried Tofu Skewers, Egyptian Dukkah on a smashed cucumber & microgreen salad
Fifth Course:
Butter Mochi Baklava, a blend of coconut and pistachio cooked into a sweet mochi cake and drizzled w/ rose water syrup
ABOUT ST. PAUL SQUARE DINNER CLUB
The St. Paul Square Dinner Club was created and launched this past summer by local food writer and events director, Kimberly Suta, and features top and up-and-coming San Antonio chefs once a month for a culinary extravaganza guests won’t soon forget.
More Information:
For more information, find the St. Paul Square Dinner Club on Facebook or email sutapants@gmail.com.
