“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.”
We’re excited to announce that Comal and Fieldwork Brewing Co. have partnered up to develop a new menu for Fieldwork’s Berkeley taproom (1160 Sixth Avenue in Berkeley). The relationship has been building since Fieldwork burst on the NorCal craft brew scene in 2015. Fieldwork’s revolving slot on Comal’s tap beer list is consistently our top seller, and we’ve had three sold-out dinners in the past few months as part of our Abajo Dinner Series.
Menu items include a combination of classic Comal dishes (chips/salsa, chicharrones, tamales) along with some new items created specifically for Fieldwork such as a habanero black bean dip, chile-lime corn nuts and two Mexican-inflected grilled cheese sandwiches.
Fieldwork will host a party tonight (April 27th) to kick off the new collaboration at their Berkeley taproom. In addition to the new menu, Comal chef Matt Gandin and sous chef Josh Sappelt will be on hand, slow-cooking pork in a caja china for special “get them while they last” al pastor style tacos with pineapple morita chile salsa. The special tacos will be served starting around 5pm.
“Gandin’s Passover menu is creative, not the kind of thing you’d find in Mexico City on a Jewish family’s table, but more a riff on his own experience of recipe development, local ingredients, and his favorite flavor combinations.”
As the days get longer and warmer, the trees sprout new leaves and the land is green with new growth, we look forward to turning the page on winter and embracing the rebirth and renewal that comes with spring.
Both pre-Colombian pagan rituals and Christianity (with Easter) celebrate the change of seasons and one of the traditional foods served is spring lamb. This week at Comal we brought in and butchered a whole local lamb. To celebrate the change of seasons, will be serving lamb barbacoa quesadillas made from the shoulders and shanks, and will also be serving a “plato fuerte” of spring lamb.
Like our other large plates, meant to be shared by 2 or 3 people, we will be serving sliced leg of lamb spit roasted over fire along with grilled chops. They will come with a salsa encacahuatado (a chile and peanut sauce) first of the season English peas tossed with chile arbol and mint, and of course, rice, beans and tortillas.
While the rains that came with winter this year were much needed, I can think of no better way to celebrate the arrival of sunnier days than with a margarita on our lush patio and spring lamb on the menu.
Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 5th Annual Mexican-inspired Passover Seders
For the fifth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 10 and Tuesday, April 11. 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.
The dinners will start promptly at 6:30 PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $80 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:
Mon April 10: http://www.ticketfly.com/event/1447164
Tues April 11: http://www.ticketfly.com/event/1447166
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
Mandarin Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon