Monday, March 2nd, 2015
Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with eight-foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery from the start. The son of Ravenswood Winery founder Joel Peterson, Morgan made his first batch of wine at the age of five and has never looked back.
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 23nd and 24th, Comal will welcome back Morgan and Chris for two more special dinners showcasing a selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Morgan and learn firsthand about his 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.
DATE/TIME: Monday and Tuesday, March 23nd and 24th at 6:30 PM
PRICE: Tickets are $110 inclusive of food, wine and gratuity
RESERVATIONS: Space is limited – to purchase tickets, follow these links:
Monday March 23
Tuesday March 24
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
Under the Wire “Brousseau Vineyard” Chalone 2011
Scallop crudo Serrano chiles, verdolagas, and hoja santa oil
Ode to Lulu Old Vine Rosé, California 2014
Requeson, shaved raw artichokes and asparagus lemon and epazote
Cuvée Karatas, Sonoma County 2012
Mushroom tamal mole coloradito
Bedrock Vineyard Heritage, Sonoma County 2013
Chile mulatto braised lamb favas and black olives
Hudson Vineyard Syrah, Carneros 2009
Oaxacan chocolate budin whipped crema
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!
Wednesday, February 25th, 2015
With the crazy weather that we have been experiencing, it is hard to believe that the first day of spring is still almost one month away. Traditionally the first of the local spring vegetables to hit the market are asparagus, and they have already arrived. Not that there is anything wrong with the humble winter crucifers and squashes, but it is always exciting to taste the first new tender crop of asparagus each year; it signals that summer is right around the corner.
Now on the menu, on its own as well as accompanying the grilled 22 oz. ribeye steak, we are offering wood-grilled local asparagus in Meyer lemon brown butter with mint, chile arbol and toasted almonds.
Wednesday, February 11th, 2015
New on the menu today is a celebration of winter’s bounty. Packed with blood oranges, mango, avocado, jicama, and watermelon radish, this salad is both right in color and flavor.
Friday, January 16th, 2015
Beer Dinner with Fort Point Beer Company at Comal
On Tuesday, February 10th, Comal will welcome Matt Colling from Fort Point Beer Company for a special SF Beer Week dinner featuring a selection of their small batch beers paired with dishes by Comal’s executive chef Matt Gandin. Founded in early 2014 by brothers Tyler and Justin Catalan in the Presidio of San Francisco, Fort Point has quickly developed a following at Comal, prompting the restaurant to make the brewery the first beer dinner in their ongoing series of producer dinners that have brought winemakers including Arnot-Roberts, Wind Gap, and Donkey & Goat, as well as farm partners like Copala Organics. Like previous dinners, the Fort Point Beer dinner will be held in Abajo, the restaurant’s private dining room.
Fort Point Beer Company is a new American brewery – the product of the country’s thriving craft beer culture, shaped by deeply San Franciscan values: quality craftsmanship and a spirit of innovation. They create balanced, thoughtful beers that reference traditional styles but are by no means bound to them. For Tyler, Justin, and the brewery team, brewing is the confluence of creative expression and refined technique. The goal is for their beers to tell a story, inspire an idea and be thoroughly enjoyable.
The brewery resides in an historic Presidio building that was formerly used as an army motor pool. Head Brewer Mike Schnebeck has developed a deft and impassioned brewing style over the past years at Mill Valley Beerworks and leads the pioneering spirit of the beers.
DATE/TIME: Tuesday, February 10th at 6:30pm
PRICE: Tickets are $60 (inclusive of food, beer and service charge)
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/762203 ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
Wild gulf shrimp steamed in hoja santa leaf
Tosca – Kölsch-style ale brewed with yerba santa
Salad of grapefruit, jicama, cucumber and mango with chile arbol and lime
Park – Refreshing and hoppy wheat beer
Roasted duck tamale with mole negro
Westfalia – Nuremberg inspired red ale
Wood fire roasted chile ancho leg of lamb with shelling beans and braised greens
Manzanita – smoked Altbier brewed in collaboration with Freigeist
Flan tradicional with candied kumquats
Saint Francis 12 – Belgian Quad brewed in collaboration with De Struise
Friday, January 9th, 2015
PS – stay tuned for a winemaker dinner at Comal with Morgan in the coming months…
Click here for the full article in the SF Chronicle.