Wind Gap wines have been a fixture at Comal since the day we opened, with both the Arinto and Bastardo Blanco regularly featured on our wine taps. On Tuesday, April 30th, Comal will welcome Wind Gap owner and winemaker Pax Mahle for a special dinner showcasing a selection of his wines paired with dishes by executive chef Matt Gandin. Dining in Pax’s company, dinner guests will have the opportunity to meet him and hear the story behind each wine selection and his vision at Wind Gap.
This is the first of a new series of producer dinners, to be held in our private dining room, Abajo. In the future, Comal will welcome brewers, tequila and mezcal producers, and farmers in celebration of products and produce used at the restaurant and the people behind them.
DATE/TIME: Tuesday, April 30th at 6:30 PM
PRICE: $90 per person, inclusive of dinner, wine pairings and gratuity
RESERVATIONS: Space is limited – to purchase tickets, click on this link: http://www.ticketfly.com/event/254703
Hog Island Sweetwater Oysters habañero chile mignonette
2012 Trousseau Gris, Fannuchi-Wood Road Vineyard,
Russian River Valley
Local Halibut Crudo fava beans, black olive-Serrano chile salsa
2010 Chardonnay, Brousseau Vineyard, Chalone
Chilpachole de Jaiba Dungeness crab, tomato-chipotle broth
2011 Pinot Gris, Windsor Oaks Vineyard, Chalk Hill
Wood-Roasted Pork Loin pipian verde
2011 Pinot Noir, Gap’s Crown Vineyard, Sonoma Coast
Oaxacan Chocolate Budin Maldon salt, whipped crema
About Wind Gap:
Wind Gap is the latest project by Pam and Pax Mahle. The winery was started in 2006 in a historic winery building in Forestville, CA. Wind Gap makes honest, authentic and compelling wines from special vineyard sites that have received critical acclaim from Robert Parker, Steven Tanzer and The Wine Spectator, among others. Wind Gap is currently producing Trousseau Gris, Chardonnay, Syrah, Grenache, Pinot Gris, and Pinot Noir.
Arriving from Oaxaca, the culinary heart of Mexico, chef and author Susana Trilling will offer a one-day-only cooking class and lunch at Comal. Trilling is an internationally recognized authority on Mexican cooking and has inspired fans with her cookbook, “Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico” and PBS series of the same name. She has also appeared on numerous television programs from the Food Network to the Discovery Channel. She now shares her love of cocina Mexicana with students from all over the world at her cooking school, Seasons of My Heart in Oaxaca.
On Thursday, April 11th, Comal’s executive chef Matt Gandin, who studied with Trilling before opening Comal, will open his kitchen to the master chef. She will hold a cooking class, discussing the ingredients, techniques and culinary secrets that make Oaxacan cuisine so seductive and demonstrating several classic Oaxacan dishes. At the end, guests will sit down to enjoy a multi-course lunch of the dishes that Trilling has prepared in Comal’s dining room.
When: Thursday, April 11 – Class will start at 10AM with lunch at 1PM
Where: Comal, 2020 Shattuck Avenue in Berkeley (at University)
Price: $50 per person, including cooking demo and lunch
To purchase tickets, click here. Seating is limited to keep the class size intimate.
For more information, send email to firstname.lastname@example.org