St. Paul Square Dinner Club with Chef Ceasar Zepeda & Chef Kaius

YOU'RE INVITED to a once in a lifetime culinary collab from Chef Kaius (of the Chef Kaius Xperience) and Ceasar Zepeda (of Pedrotti's Ranch) on Thursday, August 28 at 7 pm at the iconic Pedrotti’s Ranch in Helotes, on the edge of San Antonio. These two chefs have come together to create a uniquely divine fusion of Southern and Mexican cuisines.

Get ready for a late-summer evening of bold flavors, unforgettable bites, and culinary creativity as the St. Paul Square Dinner Club highlights two of San Antonio’s most exciting chefs: Chef Ceasar Zepeda, formerly of Sangria on the Burg and Alamo Biscuit Co. and Chef Kaius, who (with the help of his talented team) has been winning awards at food competitions all over town.

These two chefs have joined together to dazzle guests with a fresh and fearless approach and knock-out 6-course menu of dishes (and drinks) most have never seen on a plate — a thoughtfully-curated meal of unexpected twists and playful details that reflect each chef’s signature style and their combined background and vision. From smoked, slow-cooked elements to globally inspired accents, every bite is designed to spark your palate and inspire conversation.

BEVERAGE NOTE: A pairing of refreshing drinks (and non-alcoholic options) is included with your ticket.

This exclusive pop-up dinner will take place at Pedrotti’s Ranch, known for its spacious, rustic-modern charm and deep Texas roots—an ideal backdrop for a family-style dining experience that blends sophistication with laid-back Hill Country warmth.

MENU

First Course:

Nashville hot honey chicken-fried smoked pork belly taco, cabbage slaw, hand-pressed corn tortillas

Second Course:

Holy Trinity Aguachile - shrimp, celery, carrots, red onions, red peppers and cucumber in a jalapeño-cucumber salsa, served with Cajun-spiced crackers

Third Course:

Empanadas Two Ways - carne guisada / ham hocks & braised collard greens

Fourth Course:

Oxtail w Mole Zepeda - served with creamy smoked Gouda grits

Fifth Course:

Gumbo Fideo Seco - duck fat roux, andouille sausage, smoked chicken, crisp lobster tail

Dessert Course:

Horchata Bread Pudding - served with a bourbon-brown sugar-cinnamon ice cream

Now one of San Antonio’s most buzzed-about underground culinary events, the St. Paul Square Dinner Club is a monthly dinner series, created by food writer Kimberly Suta, designed to bring people together through a shared love of food and community. Each event features a different chef(s), fresh locations and ever-evolving menus that promise something unexpected every time.

Whether you’re a culinary enthusiast, a chef groupie, or just craving something new, this is your chance to break bread with fellow adventurers, meet the chefs, and be part of something intimate & delicious.

Seating is limited and sells out fast. Reserve your spot now and join us at Pedrotti’s Ranch for an end of summer night to remember!

NOTE: Please feel free to call or text with any questions: 210-725-2339.

REFUNDS: Guests cannot be refunded within a week of the event due to ingredients purchased.

Event Venue & Nearby Stays

Pedrotti's Ranch, 13715 Farm to Market Road 1560, Helotes, United States