“While some meatballs hew tightly to tradition, others grow out of cross-cultural pollination — such as Comal’s albondigas, which Travel+Leisure named some of the country’s best meatballs a few years back. Chef Matt Gandin says when he created this recipe, he used his experiences making Italian polpette at San Francisco’s Delfina. Comal’s albondigas include ricotta along with beef, pork and a splash of the adobo sauce that accompany the albondigas, which is also a twist on tradition. Albondigas are typically served in soup.”
On Tuesday, June 13th, Comal will welcome back Pax Mahle, owner and winemaker of Wind Gap and Pax Wines, for another special dinner showcasing a selection of Wind Gap and Pax wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.
Pax and Pam Mahle originally started Pax Wine Cellars in 2000. Pax quickly gained notoriety for their bold syrahs crafted from grapes grown in cool climate vineyards in Sonoma and Mendocino. In 2006 Pax and Pam founded Wind Gap Wines, which specializes in wines made from grapes directly impacted by coastal wind gaps. Dinner guests will experience the commonalities and differences between each brand’s wines and in one special course be able to compare two Wind Gap syrahs made from grapes on opposite sides of the same wind gap (one facing north, the other south).
This is the latest in Comal’s Abajo Dinner Series, an ongoing series of producer dinners (previous dinners have featured Bedrock Wine Co, Arnot-Roberts Wines, Fieldwork Brewing Co., and Montelobos Mezcal to name a few) held in Comal’s private dining room, Abajo. All previous events have sold out in advance.
DATE/TIME: Tuesday, June 13th at 6:30 PM
PRICE: Tickets are $120 inclusive of food, wine and service charge
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/1491167
Local Halibut Crudo avocado, salted nopales
2015 Pax Old-Vine Chenin Blanc, Buddha’s Dharma, Mendocino
Frisée Salad grilled peaches, toasted almonds, queso cotija
2016 Wind Gap Trousseau Gris, Fanucchi Wood Road Vineyard, Russian River
Chicken Tamal cascabel chile salsa (cherries, epazote)
2016 Pax Gamay Noir, Sonoma Coast
Flank Steak Guisado Taco grilled corn-cherry tomato salsa
2014 Wind Gap Syrah, Majik Vineyard, Sonoma Coast
2014 Wind Gap Syrah, Nellessen Vineyard, Sonoma Coast
Hoja Santa Wrapped Goat Cheese fresh plums
2015 Pax Old-Vine Carignan, Testa Vineyard, Mendocino
Fresh from being named to the SF Chronicle’s Top 100 list for the 5th consecutive year, Comal celebrates its 5th anniversary on May 4th! It’s been a whirlwind five years, and we’re so grateful to everyone who has been a part of it.
A big weekend is in store at Comal, as Cinco de Mayo falls a day after the anniversary date. After several challenging months of cancer treatments, we’re thrilled to announce that our dear friend and longtime Comal DJ Jose Ruiz will return to spin on both Thursday, May 4th and Friday, May 5th. On Cinco de Mayo he will spin an “all-Mexican” playlist that draws on his extensive collection of authentic Mexican stylings like son jarochos, huapangos, rancheras, corridos and danzones. Welcome back Jose!
Elote – Oaxacan-style street corn with chipotle aioli and queso fresco
To mark the 5th anniversary, Comal’s popular Oaxacan-style street corn (Elote!) will return to the menu on May 4th and remain on the menu throughout the summer and into the fall. Also on the menu to mark the special weekend are mussels with house-made chorizo cooked in Cabotella beer. And Chef Matt recently debuted a delicious new salad of savoy spinach, green beans, Peruano beans, walnuts and sieved egg with a lemon-anchovy vinaigrette.
Savoy Spinach Salad
Oakland-based artist Jim Schaaf (creator of all of our NYE posters) has crafted a custom, limited-edition poster to commemorate our 5th anniversary. The poster artfully weaves in images of Comal’s fire pit and the redwood stools that surround it as well as patterning from John Bisbee’s large format branded wall art that anchors the front of the restaurant. We’ll have a limited number of posters for sale at Comal starting on May 4th.
Hope to see you at Comal sometime soon!
Group Dining at Comal
Whether for graduation, business or family and friends, Comal has two great options for your next gathering – 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.
For further information and to inquire about available dates for either of our group dining options, contact us at email@example.com
“Chef Matt Gandin, who was the chef de cuisine at Delfina for five years, knows his way around the fire, creating a whole rotisserie chicken served with house-made salsa, black beans and red rice, and wood-grilled rock cod tacos with spicy pickled cabbage and avocado aioli. His enchiladas may be filled with butternut squash and chard; the quesadillas with mushrooms and goat stew.”