Join us at the stunning Aiden ( boutique hotel) in their historic speakeasy on Sunday, September 29th for the fourth exceptional installment of the St. Paul Square Dinner Club with chefs who are making waves in San Antonio's growing culinary industry. This dinner will feature the amazing talents of two chefs who have worked closely together - Chef Don Juarispe (Sous Chef at Shiro Japanese Bistro, a San Antonio native who has been cooking professionally since 2010 at some of SA's best restaurants ) and Chef Jun Valles (Chef de Partie at Clementine, born in Japan but raised in Texas, this notoriously detailed chef has 5 years of experience under his belt).

This wonderful evening promises a scintillating five-course meal crafted for one-night-only, showcasing the highest quality ingredients, including proteins which are responsibly-raised and organic. The yellow fin tuna, for example, will be sourced from Toyosu Fish Market in Tokyo, Japan - the most famous fish market in the world. Typically, there's a two year waiting list for new accounts but with the help of Chef Grey (of Shiro), we'll be able to serve you this unique delicacy. They will also be procuring various ingredients from local Texas farms, including Mission San Juan Farm, Hi-Fi Mycology, Trosi Farms, Wilco Peanut Co. and Mandujano Bros Produce.

Reserve your seats NOW, and don't miss out on this exceptional evening from rising chefs! See MENU below.

MENU

(Please note that sweet tea and water are included with your ticket, but other drinks are not, but can be purchased on site the night of the event):

First Course:
Hamachi crudo with aguachile local melón chicharrón

Second Course:
Katsusando local fruit jam, Gaines County peanut butter (Japanese pb&f sando with pork loin)

Third Course:
Local roasted mushroom salad, rainbow carrot, pistachio puree

Fourth Course:
Australian Wagyu strip loin, red kimchi purée, ginger scallion

Fifth Course:
Ginger matcha ice cream, strawberries in syrup, frozen lemon zest