“Out in back on the spacious and comfortable, unenclosed patio — complete with heat lamps and crape myrtle tree — you can’t get a full dinner, but you can enjoy some fresh air, chips and salsa, and some really solid Margaritas, not to mention a bunch of other intriguing options including a mezcal-based Paloma and seasonally changing specials.”
On Monday June 13th, Comal will welcome Judah Kuper from Mezcal Vago for a special dinner showcasing several of Vago’s offerings complemented by a menu of Oaxaca-inspired dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Judah and learn first-hand about his extensive experiences in the world of agave spirits.
Judah lives in Oaxaca, Mexico, where he married into a family of fifth-generation mezcaleros. The enthusiastic feedback the family’s mezcal received at his beachside bar on the southern coast of Mexico inspired him to bring this special mezcal to the world. Mezcal Vago features small batch mezcales made in traditional methods by mezcaleros who for generations have been perfecting their craft deep in the mountains of Southern Oaxaca.
This is the latest in an ongoing series of producer dinners (previous dinners have featured Don Amado Mezcal, wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fort Point, Henhouse and Social) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.
DATE/TIME: Monday, June 13th at 6:30 pm
PRICE: Tickets are $70 (inclusive of food, mezcal and service charge)
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1184919
FEATURED MEZCALS: Espadin, Elote, Ensamble en Barro and more!
Guacamole, Chips and Three Salsas
Nahuatl by Nature (cocktail) Vago Espadin, Amaro Montenegro, green chile liqueur, lime
Halibut Ceviche serrano chile, green olive, tomato
Sweet Corn and Rajas Tamal, pipian verde
Flan Tradicional fresh strawberries
“The best margarita in the East Bay can be found at Comal in Berkeley. Designed by the Bon Vivants and honed by bar manager Matthew Campbell—a 2013 SF Chronicle Bar Star—Comal’s margarita features Cimarron Blanco, orange-scented agave, and lime juice.”
As the days get longer and the temperature rises, one question is asked of our servers more than any other, “When will Comal be bringing back the grilled corn on the cob?” Inspired by the street corn, or “elote” that is sold off of carts on street corners throughout Mexico, most notably in Oaxaca, our version uses sweet corn that is first blanched with butter and milk, and then grilled over coals and rolled in chipotle aioli and dusted with cotija cheese and cilantro.
Of course there is sweet corn grown in Mexico that is available year round, but out of respect for seasonality, I like to wait until the corn starts coming from California. The first corn arrives at market from the Imperial and Coachella valleys in the last week of April. By June, all of the corn that we use comes from the Central Valley.
We will be marking both Comal’s 4th Anniversary (on May 4th) and Cinco de Mayo with “The Return of The Elote” and it will continue to be available throughout the summer.