Holiday Season is Approaching…
With the days growing shorter and autumn in the air, it’s time to start planning holiday parties. Whether for business or family and friends, Comal has two great options for your holiday gathering – Table 30 and Abajo.
Table 30 is our community table inside the restaurant’s main dining room – it seats 8-11 people on long benches. Our cozy private dining room – Abajo – is located in our cellar and seats 12-22 people. In both cases, we offer a multi-course, fixed price menu served family style. We can also craft special, custom cocktails for Abajo parties with personalized names to match.
Dates are filling up fast, particularly in December, so we encourage you to contact us soon. For further information or to inquire about available dates for either of our group dining options, email us at firstname.lastname@example.org.
Oaxacan Harvest Dinner with Copala Organics at Comal
Speaking of Abajo, a few tickets are still available for next week’s Oaxacan Harvest Dinner with Copala Organics. Copala supplies Comal with a variety of hard to find, distinctly Oaxacan chiles, herbs and vegetables, many of which are grown by Francisco de Jesús López of Francisco’s Oaxacan Organic Farm.
On Tuesday, October 8th, Comal will welcome Francisco and Copala founder Adam Sanders for a multi-course dinner prepared by executive chef Matt Gandin, showcasing some of these Oaxacan specialties: papalo, quintonil, costeño chiles, chilhuacle chiles, chiles de agua, verdolagas and huicha squash. Chef Gandin’s dishes will be paired with wines drawn from Comal’s list, selected by wine director Corin Weihemuller for the occasion.
DATE/TIME: Tuesday, October 8th at 6:30 PM
PRICE: Tickets are $90 inclusive of food, wine and gratuity
RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/367891
ADDRESS: Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley
WEBSITE & TELEPHONE: http://www.comalberkeley.com – 510.926.6300
Heirloom tomatoes pickled costeño chiles, requeson, verdolagas
2012 Rosé, Arnot-Roberts “Luchsinger Vineyard” Clear Lake
Local halibut crudo papalo, chile de agua salsa
2011 Napa Valley White, Matthiasson
White bean-quintonil soup
2011 Chardonnay, Le P’tit Paysan, “Jack’s Hill” Monterey County
Turkey and huicha squash tamal chilhuacle mole negro
2012 Cabernet Franc, Broc Cellars, Happy Canyon of Santa Barbara
Oaxacan chocolate budin whipped crema