- Joel Rivas
- The backdrop for the first Saint City Supper Club
Supper Clubs became popular in the '30s and '40s and now San Antonio has another.
Joel Rivas, foodie, Supper Club mastermind and owner of Silverhill Care Solutions, is keeping all of the details of the Saint City Supper Club under lock and key. Once you arrive at the venue you will learn about the chef, the menu and the craft drink of the evening. The multi-course menu is designed by the guest chef to allow you to experience the essence of the unique cuisine of the night. The first dinner is set to take place on March 26.
Here’s what we can share about the supper club:
The Location: The historic 1890s building attached to Burleson Yard Beer Garden has been everything from a brothel to a salon and now it is the site of the once-a-month Saint City Supper Club.
The Ambiance: While the building is somewhat restored, it was left as raw as possible. The dark hardwood floors and the large exposed brick walls set an unpretentious tone for the evening. There will be a DJ playing vinyl records on the second floor (where the dinner will take place) with strung lights and the city landscape lighting the venue.
The Chefs: The culinary geniuses that lead the show come from the Alamo City to cities across the U.S. Some are known Top Chef contestants and James Beard Award semifinalists while others might be new to the scene.
The Dinners: Dinners will be prepared either by one solo chef, while other dinners will be a thrown down between two chefs (think Fight Club meets Chefs Table). All of the food will be prepared on site in a mobile kitchen where guests can look on as the chef prepares the plates.
The Menu: Every dinner will have a theme that the chef creates. The entire experience will be curated to this theme from the music to the menu and even the drinks. Each menu will be crafted by the chefs and will only be released once you sit down at the table.
By the numbers:
• 24 tickets for each dinner
• 1 dinner per month
• $50 - $150 per ticket (dependent on the ingredients, setup and rentals if needed, and if the chef will be traveling/staying in SA)
• 4 – 10 courses
Here’s a sneak peak at what to expect from the first dinner on March 26:
Chapter One | Polilla
Chef: Andrew Rodriguez
What can guests expect from the first supper?
It will be an eclectic six-course meal. I’ll use flavors not typically used in dishes in Texas. Pulling from my Hawaiian roots, southern California upbringing and my most-recent Seattle living, I’ll incorporate flavors that make up the places I love. And there will certainly be a Latin flair added to a few of the dishes. The flavors will take your palate on a tour from spicy to savory and sweet. The textures will be smooth to crunchy and everything in between.
What influenced you when creating the menu?
Love keeps me inspired. I have a passion for food and a respect for all the ingredients I use. I’m going to highlight each ingredient so you can taste the flavors it gives off. And with a previous background in art, colors and plate presentation really play a big part in my style.
What are you looking forward to showing off?
With every dish I bring out I will carefully explain what it means to me and how I used the specific ingredients. I think that’s important and it helps you appreciate the dish once you know the meaning behind it.
There’s one dish I’m exceptionally excited about that is completely handcrafted and is a blend of European and Latin flavors. I think it will be a hit.
The next dinner is scheduled for April 23 where a local executive chef and a former Top Chef contestant will be doing a "throw down" against each other. Tickets will go on sale a few weeks before the dinner. Keep your eyes on their website saintcitysc.com for more information about the dinners.