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

4th Annual Passover Dinners at Comal

Friday, March 18th, 2016

Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to host 4th Annual Mexican-inspired Passover Seders

For the fourth year in a row, Comal will mark Passover with multi-course family-style dinners in Abajo, their intimate private dining room, on Monday, April 25 and Tuesday, April 26. 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.

Screen Shot 2016-03-17 at 10.52.07 AM

Beef Brisket in Adobo

The dinners will start promptly at 6:30PM. Seating is limited to 22 diners each night and tickets have sold out quickly in the past, so purchase early. Tickets are $75 per person (inclusive of service charge but exclusive of beverages) and can be purchased by clicking on one of these links:

April 25 – http://www.ticketfly.com/event/1133265

April 26 – http://www.ticketfly.com/event/1133269

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

Achiote rice

Midnight black beans de olla

House-made tortillas

 Blood Orange Raspado tequila whipped crema, Beauty’s chocolate-dipped coconut macaroon

Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley, Phone: 510.926.6300




Sunrise, Sunset

Tuesday, March 10th, 2015

Hard to believe, but another year has passed as we prepare to host one of my favorite events, our 3rd annual Mexican Passover Seder at Comal.  This year we will be celebrating Passover on two nights, Monday, April 6 and Tuesday, April 7.

There will be a few new twists to the menu this year, but for those who prefer to stick to tradition, we will be serving Comal’s “traditional” Jalapeño Matzo Balls and Beef Brisket braised in Ancho chile adobo.   As was the case at past dinners, each ingredient from the Seder plate will be represented in one of the dishes served.

We will once again be following the more liberal Sephardic tradition that allows for corn, beans and rice.  It will be a fun, secular celebration, a cultural mash up.  There will be no Hagaddahs, and the dinner will not be kosher (meat and dairy will be served), but it will be both festive and delicious.

Last year, many members of the Comal family returned for the second consecutive year, but we would love to see some new faces around the Seder plate as well.   We expect both nights to sell out quickly, so don’t hesitate to secure your tickets!




Tradition!

Wednesday, March 19th, 2014

Tevye, the protagonist from “Fiddler on the Roof”, extolls the importance of preserving old traditions in Jewish cultural life.   Of course that doesn’t mean that new traditions can’t be established as well.  Another year has passed, and as spring comes around we prepare to host our 2nd annual Mexican Passover Seder at Comal.

There will be a few new twists to the menu this year, but the Jalapeño Matzo Balls and Beef Brisket braised in ancho chile adobo are back due to popular demand – as is the tequila-cured salmon.

We will once again be following the more liberal Sephardic tradition that allows for corn, beans and rice.  It will be a fun, secular celebration, a cultural mash up.  There will be no Hagaddahs, and the dinner will not be kosher (meat and dairy will be served), but it will be both festive and delicious.

We welcome you to gather around the Seder plate and help to enrich this young Comal family tradition. Last year’s dinners both sold out in advance, so we encourage you to pick up tickets sooner than later if you’re planning to join us.

Here’s a link to the official announcement with menu details, ticket info, etc – hope to see you there!

MG

Matzoh balls
Caldo de Pollo jalepeño matzo balls

Salmon
Tequila-cured Salmon avocado, endive, radish, cilantro oil




Jalapeño Matzo Balls and Beef Brisket in Adobo: Comal to Host Second Annual Mexican-inspired Passover Seders

Tuesday, March 18th, 2014

Following on the heels of two sold-out dinners last year, Comal will again mark the first two nights of Passover – Monday, April 14 and Tuesday, April 15 – with multi-course family-style dinners in their intimate private dining room, Abajo. 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 6:30PM. Seating is limited to twenty-two diners each night.  Tickets are $60 per person (inclusive of gratuity but exclusive of beverages) and can be purchased by clicking on one of these links:

April 14 – http://www.ticketfly.com/event/523565-second-annual-passover-dinner-berkeley/
April 15 – http://www.ticketfly.com/event/523663-second-annual-passover-dinner-berkeley/

Passover Seder Menu

Guacamole with chips & three salsas
Sikil Pak toasted pumpkin seeds, grilled eggplant, habanero
Jicama & Cucumber chile arbol, lime

Tequila-cured Salmon avocado, endive, radish, cilantro oil

Goat Birria Quesadilla Anaheim chiles

Caldo de Pollo jalapeño matzo balls

Beef Brisket in Adobo carrots, raisins, peanut-chile arbol salsa,
mustard greens

Achiote rice
Midnight black beans de olla
House-made tortillas

Mandarin Raspado whipped crema, almond shortbread




What's In a Name?

Friday, March 1st, 2013

My family name, Gandin, is one that offers few clues to its origin; I have been frequently mistaken by others to be one of “their people”.   In culinary school, my French instructor insisted on calling me Monsieur “gan-DAN”.  When I lived in Italy, my coworkers believed that my ancestors must have come from the Veneto region of Italy.  In the Venetian dialect, the letter “I” is dropped from the end of the not uncommon Italian surname Gandini.

I am a third generation Californian, but my ancestors were Jews that emigrated from the Ukraine.  Although my upbringing was fairly secular, I did have a Bar Mitzvah and attended a Jewish summer camp in Malibu each year as a youth.   Most people don’t realize that there is actually a significant Jewish community in Mexico, centered in Mexico City.  Like most immigrants, they have assimilated into Mexican culture.  Even though it is a predominantly Catholic nation, historically the Mexican government has been surprisingly tolerant of differing faiths.

I have always been fascinated by how cuisines are transformed by the cross-pollination of different cultures.  For example, Lebanese immigrants brought the vertical spit roasting method for cooking shawarma with them, which, using local ingredients, in Mexico morphed into pork al pastor.   This year during Passover, we will be hosting two nights of Mexican-inspired seders in Abajo, our private dining room.  There will be no hagadahs, and I make no claims to the “kosherness” of this meal, only to its deliciousness.  Of course no pork will be served, and we will follow the more liberal Sephardic tradition that does allow for corn, rice, and beans during Passover.

These multi-course family-style dinners will take place in Abajo, our 20-seat private dining room, Monday, March 25 and Tuesday, March 26, commencing at 6:30 pm each night.  To purchase tickets to either seating, click on one of the following links:

March 25 dinner – http://www.ticketfly.com/event/233205

March 26 dinner – http://www.ticketfly.com/event/233209

MG


Tagged: ,