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

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


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