Friday, December 8th, 2017
On Monday January 8th, Comal will welcome head brewer and co-owner Jeff Moakler from Laughing Monk Brewing to feature a selection of small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Jeff launched his official brewing career at BJ’s Brewhouse in Chandler, Arizona, where he was lead brewer. While at BJ’s, his beer won a Gold Medal at Great American Beer Festival, two Gold Medals, one Silver and a Bronze at North American Brewers Association plus a Gold Medal at Los Angeles International Commercial Beer Competition.
Founded in early 2016 by Jeff and co-owner Andrew Casteel, Laughing Monk Brewing is a small batch craft brewery in San Francisco that blends traditions from California and Belgium with a mix of local, seasonal ingredients. They brew an ever-expanding array of unique beers, including those for immediate enjoyment and those that can be aged to perfection.
Like previous dinners, the Laughing Monk beer dinner will be held in Abajo, Comal’s private dining room. Dining alongside Jeff, guests will have the opportunity to speak with Laughing Monk’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 Fieldwork Brewing Company, Arnot-Roberts Wines, Del Maguey Mezcals, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, HenHouse Brewing Company, Fort Point Beer Company, and many others.
DATE/TIME: Monday, January 8th 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: https://www.ticketfly.com/event/1608743
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
Laughing Monk Dinner Menu
Dungeness crab avocado, mandarins and endive
Holy Ghost pilsner
Frisee and Asian pear lemon chile vinaigrette, Manchego cheese
Third Street pale ale
Sunchoke soup cumin and coriander, cilantro oil
Third Circle Belgian style tripel
Heritage pork tamale mole coloradito
Evening Vespers Belgian style dubbel
Flan tradicional Seville sour orange marmelada
Mango Gose and Devil’s Dawn milk stout
Friday, December 1st, 2017
“First of all, the food is consistently excellent across the board. The sauces and salsas are authentic and rich, the enchiladas aren’t drowning in cheese, and the meatballs are the best Mexican take on them we’ve ever had. Everything is good to share, and some things are so good you may need to police people from taking more than their portion. Also, maybe stop being friends with that person if they try to eat all the ceviche. Sharing is caring.”
Click here to read the full article.
Wednesday, November 8th, 2017
In addition to our popular Jewish/Mexican mashup Passover Dinners each spring, Comal’s December Oaxanukkah dinners are becoming a yearly tradition in their own right. The 3rd annual installment of these multi-course family-style dinners will take place in Abajo, Comal’s intimate private dining room, on Monday, December 4th and Tuesday, December 5th. Executive Chef Matt Gandin has created a menu in his signature Mexican style inspired by classic Hanukkah dishes. While a menorah will be lit, this is first and foremost a fun cultural celebration, a mash-up of traditional Hanukkah dishes and Mexican flavors.
The dinners will start promptly at 6:30 pm. Seating is limited to 22 diners per night, and based on past events, tickets are expected to sell fast. Tickets are $75 per person (service charge included but beverages and tax excluded) and can be purchased through one of the following links:
TICKETS: December 4 – http://www.ticketfly.com/event/1587482 December 5 – http://www.ticketfly.com/event/1587483
Oaxanukkah Dinner Menu
Tequila-cured Salmon avocado, endive, radish, cilantro oil
Potato-Jalapeño Latkes crema, spiced apple salsa
Braised Beef Brisket ancho chile adobo, carrots, raisins
Rapini w/chile arbol and garlic
Midnight Black Beans de Olla
Bunuelos Flavor King pluot-ginger marmelada
Monday, October 30th, 2017
Despite what its name implies, Dia de los Muertos (Day of the Dead) is actually a two-day event, celebrated on Nov 1st and 2nd each year. It is an opportunity to reflect on and send prayers to those who have passed away, and to connect with their spirits.
Our multi-talented DJ Jose Ruiz has once again graced our front windows with two matching calaveras painted with white tempura paint. As it happens, Jose’s regular Thursday night DJ slot falls on the second night of Dia de los Muertos, and he will again DJ a special set that focuses on songs that nod to the theme of death in some shape or form.
Jose Ruiz paints calaveras on Comal’s front windows
In addition to Jose’s calaveras, Comal is looking festive this week with strings of colorful, intricate papel picado (literally, “cut paper”) over the dining room and soon we will be lining the dining area with marigolds. The marigolds are a symbol of death, referred to as the “flower of the dead”. Marigolds are often sprinkled on Dia de los Muertos altars and also on graves, sometimes fashioned into elaborate arches. In some villages, people leave a trail of marigolds from their front door to their loved one’s grave, so that the deceased may easily find their way back home again. The attractive scent of the marigold is said to draw them back to earth for the yearly Dia de los Muertos reunion.
Papel picado hangs from the ceiling of Comal’s dining room
On Wednesday and Thurdsay nights, we will also be sending everyone home with a slice of pan de muerto, a special sweet egg bread adorned with “bones” on the top baked for Dia de los Muertos.
Group Dining at Comal
With the holidays fast approaching, Comal has two great options for gatherings of family and friends or business holiday parties – Table 30 and Abajo.
Table 30 is our community table in the front of the restaurant – it seats 8-11 people on long benches. Abajo is our cozy private dining room located in our cellar – it seats 12-22 people. In both cases we offer a multi-course, fixed price menu that can be tailored to the specific needs of your party. For Abajo, we have also created special custom cocktails for parties with names to match on several occasions.
Here are sample menus for Table 30 and Abajo
For further information and to inquire about available dates for either of our group dining options, contact us at email@example.com
Tuesday, October 17th, 2017
“In honor of Dia de los Muertos, the Berkeley eatery blossoms with hundreds of marigolds and hand-painted calavera window decorations. On the night of November 1, party into the night with DJ Jose Ruiz spinning a collection of “death-themed” Latin music.”
Click here to read the full article.