Introducing New Cooks’ Dinner Collection: St. Paul Sq. Dinner Membership
We’re introducing the brand new St. Paul Sq. Dinner Membership that includes high native cooks.
Native restaurateur and bar proprietor, Steve Mahoney, of Francis Bogside, Blue Field, Hanzo and extra, has partnered with meals author and culinary entrepreneur, Kimberly Suta of Sutapants Productions, as a way to deliver San Antonio a model new, month-to-month, chef-driven dinner sequence, known as St. Paul Sq. Dinner Membership, which might be hosted at Blayne’s, the bar above Francis Bogside in St. Paul Sq..
The inaugural 6-course dinner will function Chef Jesse Kuykendall, often known as “Chef Kirk,” and Chef Anthony Hernandez, co-owners of Milpa and can happen on Thursday, June 27 at 7 pm.
Chef Kirk can also be the Government Chef at Ocho and is a CHOPPED champion and an UNESCO chef ambassador for the Metropolis of San Antonio. Each cooks are recognized for his or her inventive and totally delicious Mexican fusion delicacies.
“Steve approached me a pair months in the past about beginning a dinner membership at Blayne’s. He is aware of I’ve been doing an underground dinner membership for years now and have labored with a whole lot of unimaginable cooks by means of that and my different work within the culinary group. We’re each thrilled to create a brand new alternative to showcase the myriad of proficient cooks in San Antonio – some you’ll be very acquainted with and a few which can hopefully be new and exhilarating to our company,” says Kimberly Suta, St. Paul Sq. Dinner Membership Occasion Coordinator.
St. Paul Sq. Dinner Membership – Chapter 1 – That includes 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 obtainable individually on-site)
TO RESERVE YOUR SEATS:
FrancisBogside.com/Dinner-Membership
ENTERTAINMENT:
Stay Music will happen throughout 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 household type. 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 happen on the 4th Thursday of every month. Presently, the July twenty fifth dinner will function Chef Ceasar Zepeda and the August twenty second dinner will function Chef Kaius and Chef Desmond Robinson.
Extra Data:
For extra info on the St. Paul Sq. Dinner Membership, go to francisbogside.com/dinner-club or e-mail sutapants@gmail.com with questions.
