Friday, March 18th, 2016
Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 4th Annual Mexican-inspired Passover Seders
For the fourth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 25 and Tuesday, April 26. 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.
Beef Brisket in Adobo
The dinners will start promptly at 6:30PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $75 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:
April 25 – http://www.ticketfly.com/event/1133265
April 26 – http://www.ticketfly.com/event/1133269
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
Blood Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon
Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley, Phone: 510.926.6300
Thursday, March 17th, 2016
Each fall, after begrudgingly removing the Juarez Sour from our menu when berries vanish from the market, I struggle to find a suitable winter replacement. It’s nice to have an egg white ‘sour’ style cocktail year round as they provide textural differentiation from the crushed ice tiki drinks and stirred, spirit-forward cocktails on the drink list. In years past we’ve tried Ancho Reyes and pumpkin sours, but making pumpkin-anything after the holidays is like wearing white after Labor Day, leaving a sizable gap. This year we took our egg white bridge to spring, marked annually by the return of the Summer Camp sour, in a different direction: decidedly vegetal.
This is actually one of the few drinks we’ve created that was born in the home bar, an after work favorite of one of Comal’s early bartenders: a tequila sour with a muddled avocado slice. I thought the idea interesting when he described his post shift routine to me, and shelved it in the back of my brain, as it would be near impossible to muddle avocado to order given the volume of drinks we serve; some ideas are just better suited for the home bar. I was reminded of the prospect of an avocado sour a few years later when touring St. George distillery and speaking with master distiller Lance Winters about the process they went through in perfecting a recipe for green chile vodka, which was involved to say the least. Since opening, we’ve limited the cocktail menu to drinks using rum or agave spirits as they naturally make sense paired with Mexican food. When I tasted St. George’s green chile vodka for the first time I instantly thought of Comal’s menu and knew this would be the perfect vodka to break the rules with.
I wanted to amplify the flavor of the distilled peppers with some fresh chile juice, but didn’t want the drink to taste spicy. Poblanos became the obvious choice as they have the added bonus of turning things green, without setting your mouth on fire. Egg white and avocado were included for texture, adding body to the drink, while the remaining ingredients are simply a margarita: tequila, lime and agave. Whether you look at it as a green margarita or an avocado sour, the overriding flavor is just green: vegetal, bright, earthy, but most importantly refreshing. We didn’t want the texture to get too thick as we’re not looking to remind people to eat their vegetables, or create a ‘booze smoothie’. The aim was to let the classic marriage of lime & agave shine through the bright green notes up front.
Great, we’ve now created a delicious recipe for a drink that is prohibitively time consuming to replicate on a large scale; and I thought we were done. When mocking up the drink one at a time, we were muddling avocado into fresh poblano juice extracted with a vegetable juicer – not super efficient, but the results were fantastic. Each time I would try to recreate that flavor in a batch it never turned out quite right. So after a month of R&D, and a lot of time spent with my trusty Vitaprep blender, I finally figured out a method for cranking out avocado sours without the headache, mess, and time expenditure of the home bar method. Come enjoy a Green Mind on our back patio and be thrilled to not be scrubbing the fallout from a blender explosion off your kitchen ceiling. We’ve already done the heavy lifting…
Matthew McKinley Campbell
Friday, March 4th, 2016
The son of Ravenswood Winery founder Joel Peterson, Morgan Twain-Peterson made his first batch of wine at the age of five and has never looked back, eventually founding Bedrock Wine Co. in 2007. Morgan was named 2015 co-winemaker of the year by The San Francisco Chronicle’s Jon Bonné, who credits Morgan with being “responsible for some of the most significant, and critically successful, wines in California.” Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals. As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”
On Monday and Tuesday, March 21st and 22nd, Comal will welcome back Morgan, this time with his father Joel, for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin (and rumor has it that Joel may bring some older Ravenswood wines as well). Dinner guests will have the opportunity to engage in lively conversation with father and son and learn firsthand about their winemaking approach.
This is the latest in an ongoing series of wine producer dinners (previous dinners have featured Wind Gap, Arnot-Roberts, Unti and Donkey & Goat) held in Comal’s private dining room, Abajo. All previous events have sold out in advance. Both Bedrock dinners are expected to sell out very quickly, so advance purchase is strongly recommended.
DATE/TIME: Monday and Tuesday, March 21st and 22nd at 6:30 PM
PRICE: Tickets are $130 inclusive of food, wine and service charge
RESERVATIONS: Space is limited – to purchase tickets, follow these links: Monday March 21st, Tuesday March 22nd
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
King salmon crudo English peas, Serrano chiles, pickled scallions
2015 Old Vine Rosé, “Ode to Lulu” California
Chayote soup Poblano chile-apple salsa
2014 Gewurztraminer, Alta Vista Vineyard, Moon Mountain District, Sonoma County
Cochinita pibil tacos
2014 Zinfandel, Monte Rosso Vineyard, Sonoma County
Cascabel chile braised beef cheeks broccoli rabe, achiote rice
2014 Lorenzo’s Vineyard Heritage, Dry Creek Valley, Sonoma County
Green chile baked requeson epazote, toasted almonds
2013 Cabernet Sauvignon, Montecillo Vineyard, Sonoma Valley, Sonoma County
Bedrock Wine Co. Objectives:
- To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
- To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
- To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
- To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
- To make fascinating and quixotic white wines from unique sites and interesting varietals.
- To dream big but keep production low!