June 16, 2024

Introducing the New St. Paul Square Dinner Club Featuring Top Local Chefs

San Antonio, Texas (June 11, 2024) โ€“ Local restaurateur and bar owner, Steve Mahoney, known for his popular establishments such as Francis Bogside, Blue Box, and Hanzo, has teamed up with food writer and culinary entrepreneur, Kimberly Suta of Sutapants Productions, to launch an exciting new monthly, chef-driven dinner series: the St. Paul Square Dinner Club. This innovative dining experience will be hosted at Blayne’s, the bar above Francis Bogside in St. Paul Square.

The inaugural event, set for Thursday, June 27 at 7 PM, will feature a six-course dinner prepared by Chef Jesse Kuykendall, also known as “Chef Kirk,” and Chef Anthony Hernandez, co-owners of Milpa. Chef Kirk, who is also the Executive Chef at Ocho and a CHOPPED champion, as well as an UNESCO chef ambassador for the City of San Antonio, will collaborate with Chef Hernandez to showcase their creative and delectable Mexican fusion cuisine.

“Steve approached me a couple of 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,” said Kimberly Suta, St. Paul Square Dinner Club Event Coordinator.

Event Details:

Date: Thursday, June 27, 7:00 PM
Location: Blayne’s Bar, 1170 E. Commerce St., San Antonio, TX 78205
Cost: $85 (drinks and drink packages available separately on-site)
Reservations: FrancisBogside.com/Dinner-Club
Entertainment: Live Music during dinner
Menu:

Spinach Salad: Guava lemon vinaigrette, 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 with guajillo braised pork, Mexican crema, pickled onions, and salsa arbol
Palate Cleanser: Raspado de melon y jengibre
Halibut: Cilantro romesco, capers, asparagus, and fried arugula
Dessert: Nieve de queso con churros de cajeta
Future Events:
Dinners are planned to take place on the 4th Thursday of each month. Upcoming events include a dinner on July 25th featuring Chef Ceasar Zepeda and another on August 22nd featuring Chef Kaius and Chef Desmond Robinson.

Join us for an evening of exquisite culinary artistry, live music, and an intimate dining experience as we celebrate San Antonio’s rich and diverse food scene.