“The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor.”
On Tuesday, January 26, Comal will welcome brewmaster John Gillooly and owner John Martin of Drake’s Brewing to feature a selection of small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Drake’s Brewing Co. is an urban craft brewery located in San Leandro, Calif. that has been dedicated to making the highest-quality, hand-crafted ales and lagers since 1989. Drake’s Brewing has become known for consistently producing a wide variety of craft beers from classics like IPA and Amber to innovative creations such as Hopocalypse Imperial IPA and a growing collection of artisan barrel-aged and sour beers. As one of the original craft breweries in the Bay Area, Drake’s has been at the forefront of the craft movement working to educate the community about what it means to brew and enjoy quality, full-flavored beers. In addition to Drake’s, John Martin owns legendary brewpubs Triple Rock and Jupiter, both Downtown Berkeley neighbors of Comal. Like previous special events, the SF Beer Week Dinner with Drake’s Brewing will be held in Abajo, Comal’s private dining room.
DATE/TIME: Tuesday, January 26 at 6:30 p.m.
PRICE: Tickets are $70 (inclusive of food, beer and service charge)
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1046625
Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley.
SF Beer Week Dinner Menu
Ahi tuna crudo with heirloom oranges, avocado and fried plantains
Duck tamale with mole coloradito
Chicken thighs braised with tamarind, dried stone fruit, and epazote
Served with saffron rice
Hopocalypse White Label
Flan tradicional with candied kumquats
Rockridge Honey Farm Brown
One never knows when inspiration will strike. For the past three years I have hosted Mexican inspired Passover dinners at Comal, and decided that this year, I wanted to take the same approach and apply it to traditional Hanukkah dishes. We were still weeks away from announcing these dinners to the public, and as I was informing our service staff of this upcoming event during our nightly lineup meeting, it suddenly popped into my head. “Oaxanukkah!” I’ve always been a sucker for wordplay, and instantly knew that this must be what we called this mashup of traditional Hanukkah fare with Mexican flavors.
This stroke of lightning set off an intense brainstorm. Ever since I first saw them a few years back, I’ve been a huge fan of Bay Area illustrator John Sherlock Hersey’s series of t-shirts that combine Dia de los Muertos imagery with local sports team logos. Although we have been open now for 3 ½ years, we have never made a Comal t-shirt, and I thought that this would be a great opportunity to design one. Of course I can hardly draw a stick figure, so I reached out to my good friend and graphic artist, Justin Leibow. I pitched him the idea of putting together a fun t-shirt design that combines Oaxacan skull drawing and Jewish Hanukkah imagery. He was all in from the start. Between filming a television commercial last weekend, pitching two other projects and travelling with his family to Seattle for Thanksgiving, Justin threw down a killer design within the week, capturing everything that we discussed and then some!
I am very excited for the dinners, and also to offer for sale these limited edition “Oaxanukkah” t-shirts. Tickets are still available for both Monday December 7 and Tuesday December 8. Please join us for an epic feast!