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
Thursday, May 18th, 2017
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
Wednesday, March 8th, 2017
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