St. Paul Square Dinner Club Features UNESCO Chef Stephannie Beyers

YOU’RE INVITED to an extraordinary evening of modern Mexican cuisine with Chef Stephannie Beyers, founder of Eat Chingon and one of San Antonio’s newly-named UNESCO Chef Ambassadors representing our city’s proud designation as a Creative City of Gastronomy. On Thursday, September 25, 2025 at 7 pm, the iconic Cuba 1918 in San Antonio will host an intimate, one-night-only dinner showcasing Chef Stephannie’s artistry, passion and fearless creativity. With more than 9 years in the culinary industry, Chef Stephannie has earned acclaim for her bold, health-forward approach to Mexican cuisine, blending tradition with innovation while championing sustainability and inclusivity. Guests will enjoy a multi-course menu that reimagines Mexican classics in ways you’ve never experienced before—from a Hoja Santa Tamal with hibiscus-habanero sauce, to a playful Deconstructed Chile en Nogada, to her signature Recado Negro Rabbit infused with the smoky flavors of Yucatán. The evening culminates in a decadent Double Chocolate Tart with mezcal caramel and chile salt. This carefully curated dinner not only celebrates Mexican gastronomy at its finest but also reflects Chef Stephannie’s mission: to prove that food can be innovative, healthy, deeply rooted in tradition and a powerful connector of community. Seating is limited for this exclusive pop-up experience, and tickets always sell fast, so get in early! BEVERAGE NOTE: Menu does not include drinks but drink options will be available for purchase the night of the event. Cuba 1918 will even have cocktail set ups for guests to BYOB (as the restaurant does not currently have a liquor license). MENU Appetizers Hoja Santa Tamal – Plantain, black beans, and cheese wrapped in hoja santa leaves, finished with a hibiscus–habanero sauce Second Course Deconstructed Chile en Nogada – A playful reimagining of the Mexican classic, layered with seasonal ingredients and traditional flavors, presented with a modern twist Salad Garden Harmony – Fresh arugula with grilled zucchini and squash, dressed in a hibiscus and rosemary vinaigrette, topped with amaranth and honeycomb Main Course Recado Negro Rabbit – Tender rabbit infused with the deep, smoky flavors of Yucatán’s iconic black recado, served with classic accompaniments Dessert Double Chocolate Tart – A rich chocolate tart paired with mezcal caramel and finished with a touch of chile salt Dinner Contact: Please feel free to call or text with any questions: 210-725-2339.

Event Links

Tickets: https://go.evvnt.com/3229590-0

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