2020 Shattuck Ave. Berkeley CA, 94704 (510) 926.6300
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly
Sunday thru Thursday 5:30-10pm
Friday & Saturday 5:30-11pm
Front bar opens at 5pm nightly

Winemaker Dinner with Berkeley’s Donkey & Goat Winery at Comal

Thursday, August 1st, 2013

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Berkeley, CA; August 1, 2013 – Donkey & Goat was recently singled out by NY Times wine critic Eric Asimov as being among the leaders of a wine renaissance happening in CA:

A new wave of energetic California winemakers has helped to push stylistic boundaries while bringing more attention to older producers who had been considered behind the times or out of fashion. 

He praised their minimalistic style and made special note of their manifesto, which eloquently describes their uncompromising and rigorous approach to natural winemaking.

On Tuesday, August 27th, Comal will welcome Donkey & Goat Winery owners, husband-and-wife team Jared and Tracey Brandt, for a special dinner showcasing a selection of their wines from the El Dorado appellation in the Sierra Foothills paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Jared and Tracey and learn firsthand about their winemaking approach.

This is the third in a new series of producer dinners (previous dinners include Wind Gap Wines and Arnot-Roberts Wines) held in Comal’s private dining room, Abajo.  Both previous events sold out in advance.


DATE/TIME:  Tuesday, August 27th at 6:30 PM

PRICE: Tickets are $90 inclusive of food, wine and gratuity

RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/339921

ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu:

Early Girl tomato gazpacho cucumber, papalo

2012 Grenache Gris Rosé, “Isabelle’s Cuvée” El Dorado

Jamón Serrano cantaloupe, chile arbol, mint

2012 Chardonnay, “Improbable” El Dorado

Goat and chepil tamal mole amarillo, queso fresco

2012 Grenache Blanc, 100% Skin Fermented, El Dorado

Oxtails in ancho chile adobo fresh shelling beans

 2012 Grenache Noir, El Dorado 

Oaxacan chocolate budin Maldon salt, whipped crema


About Donkey & Goat:

Donkey & Goat is a family owned and operated winery located in Berkeley, California. Tracey and Jared Brandt craft their natural wines from Rhône varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge, and the undiscovered El Dorado appellation in the Sierra Foothills. Named one of five “Winemakers to Watch for 2011” by Jon Bonné at the San Francisco Chronicle, Tracey and Jared trained in France, and their maverick winemaking has helped pave the way for the natural wine movement.

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Lou Bustamante of SF Weekly tabs Comal's "SPF 2020" as his Drink of the Week

Saturday, July 27th, 2013

Click here to read the article.

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New Cocktail – Juárez Sour

Tuesday, July 23rd, 2013

JuarezSourOur latest cocktail isn’t our first “sour”, as even a margarita is by most accounts a “sour”, but it’s the first on our list to include the word “sour” in its name – probably owing to the egg whites that are commonly associated with classic sours.

It’s named after one of Mexico’s great politicians, Benito Juárez, who served as both Governor of Oaxaca and President of Mexico at different times in the mid-1800’s.  His legacy is one of progressive reform – he was a great champion of the rights of indigenous peoples and worked tirelessly for democracy and separation of church and state.  Chef Matt suggested that we call the drink “Benito and the Jets”, a name that landed on the cutting room floor but is pretty damn funny.

To make the spiced berry sour, blueberries and blackberries are cooked down with toasted cardamom, cinnamon, allspice and clove, then turned into a compote with sugar and cold set.  This brew is then blended with strawberry rhubarb tea and citrus to make a sour.  The berry sour is mixed with Pinot noir (!) for front end brightness and dry finish, mezcal to fortify and add smoke, egg white for texture & to round edges and “snake root bitters” (snake root tincture + Creole bitters) for aromatics.  Pour over a large cube and garnish with a blackberry and voilà, a Juárez Sour.

Every once in a while a really special cocktail comes out of the lab – this is definitely one of them!

JP (with input from Matthew Campbell)


Comal's margarita named "Best of the East Bay" by East Bay Express

Sunday, July 21st, 2013

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Saturday, July 13th, 2013

So far so good with our chilhuacle chiles in Comal’s rooftop garden…


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