Wednesday, March 8th, 2017
Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 5th Annual Mexican-inspired Passover Seders
For the fifth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 10 and Tuesday, April 11. Executive Chef Matt Gandin has created a menu in his signature Mexican style that riffs on traditional Passover dishes. Dinners will follow the more liberal Sephardic traditions, incorporating rice, beans and corn into the meal, and will forego haggadahs for lively conversation at the communal table.
The dinners will start promptly at 6:30 PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $80 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:
Mon April 10: http://www.ticketfly.com/event/1447164
Tues April 11: http://www.ticketfly.com/event/1447166
Passover Seder Menu
Guacamole chips & three salsas
Rock Cod “Gefilte” Fish Cakes chipotle aioli
Lamb Barbacoa Quesadilla Anaheim chiles
Caldo de Pollo jalapeño matzo balls
Beef Brisket in Adobo carrots, raisins, peanut-chile arbol salsa,
mustard greens, habañero, lime
Midnight black beans de olla
Mandarin Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon
Friday, February 3rd, 2017
Virtually all Americans have an immigrant story in our ancestors’ past. I would not be here if not for my great grandfather, Jack Slotnikow. An 18-year-old Jewish orphan living in a small village of the Ukraine, at the outbreak of the Russian Revolution he and his brother were conscripted into the Czar’s army to fight the Bolsheviks. While being transported to a military training camp against their will, they leapt from the back of a moving truck and under a hail of gunfire, escaped into the woods. Penniless and on the lam, Jack and his brother walked three thousand miles across Europe to Amsterdam, where they found passage on a steamship to New York. They were the tired, the poor, the huddled masses. America represented for them, as our founding fathers had intended, an opportunity to create a better life, Reagan’s “shining city on the hill.”
Lest we believe that xenophobia and racism are new in our country, when they arrived in America, Jack and his brother were turned away as a result of immigration quotas that Congress had placed on specific countries to prevent America from being over run by hordes of “undesirables” such as Italians, Irish, and Jews. They ultimately found safe haven in Canada before years later securing legal immigrant status to the United States.
While extremely concerned by the divisive rhetoric of our President while on the campaign trail as well as his comfort in legitimizing fringe racist movements by bringing them under his wing, the actions that he has undertaken during his first week in office make it no longer an option to sit idly by and watch the “reality show” in silent horror. It is time to make a clear statement that our immigrant co-workers seek nothing more than what our ancestors sought, and nothing less than the opportunity that our nation, America, has always promised. They are our sisters and brothers, our family, and we stand arms locked alongside them.
Many of you will remember that in one of his more insensitive tweets, on Cinco de Mayo, the Orange One sent out a picture of himself (https://twitter.com/realdonaldtrump/status/728297587418247168?lang=en) smiling over and praising the quality of his namesake restaurant’s taco bowl (a restaurant that Vanity Fair recently reviewed with the headline, “Trump Grill may be the worst restaurant in America”). Each Monday and Tuesday during the month of February, Comal will be offering “taco bowls”, a fried flour tortilla bowl filled with rice, black beans, lettuce, pico de gallo, cheese, crema, guacamole and a choice of either beef piquadillo, rotisserie chicken, or vegetarian.
At $15 per bowl, the net proceeds from every one sold will be donated to East Bay Sanctuary Covenant, a non-profit organization that offers legal aid and support to immigrants, refugees, and specifically to those “Dreamers” who came out from the shadows under DACA. Please join us in solidarity with our Comal family, or donate directly at eastbaysanctuary.org or to any of the following organizations that in times such as these do invaluable work: http://www.iibayarea.org/get-help/daca/providers/
Chef Matt Gandin
Thursday, January 19th, 2017
Berkeley Restaurant Week begins today and runs until January 29th. Comal will be featuring the following special meal for $25 (plus service charge and tax):
Choice of: Chile relleno or Chicken tamal w/mole negro
Check out this video produced by Visit Berkeley that features Comal: https://youtu.be/1GfYL_fR-OY
Wednesday, January 18th, 2017
On Monday February 20th, Comal will welcome back head brewer and co-owner Alex Tweet from Fieldwork Brewing Company to feature a selection of small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Fieldwork Brewing Company is a craft brewery founded in Berkeley, CA with a focus on exceptional, honest beer-making. The brewery was named to BeerAdvocate’s 2015 list of the “33 Best New Breweries in the United States.” Fieldwork’s brews are served in its Berkeley and Sacramento taprooms, as well as in craft beer-focused establishments throughout Northern California.
In a special twist, chef Gandin has created a menu based on common flavor profiles found in Fieldwork’s brews, and has requested that Fieldwork provide beers that best match his menu – a reverse pairing of sorts. The beers will be announced closer to the date so that Fieldwork can provide the best, freshest options to pair with each dish.
Like previous dinners, the Fieldwork beer dinner will be held in Abajo, Comal’s private dining room. Dining with Alex, guests will have the opportunity to speak with Fieldwork’s head brewer and hear the story behind each featured beer. This is the latest installment of the Abajo Dinner Series at Comal, a series of producer dinners that are collaborations between Comal’s kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, HenHouse Brewing Company, Fort Point Beer Company, and many others.
DATE/TIME: Monday, February 20th at 6:30 PM
PRICE: Tickets are $75 inclusive of food, beer and service charge
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1417558
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
Fieldwork Dinner Menu
(paired beers to be announced closer to the date)
Dungeness crab grapefruit, jicama, chile arbol
Roasted beet-habanero soup crema, toasted piñones
Flank steak guisado taco blood orange-pickled onion relish
Spinach-requesón tamal mole negro
Flan tradicional candied kumquats
Wednesday, January 11th, 2017
From SF Eater:
Click here to read the full article.