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

Winemaker Dinner with Sonoma’s Bedrock Wine Co. at Comal

Wednesday, November 13th, 2013

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Morgan Twain-Peterson founded Sonoma’s Bedrock Wine Co. in 2007 in a 550 square-foot, former chicken coop with 8 foot ceilings and no fermentation space.  Since then, they have moved to more spacious digs, but their ethos remains the same: “To dream big but keep production low.”  The son of Ravenswood Winery founder Joel Peterson, Morgan made his first batch of wine at the age of five and has never looked back.

Bedrock makes over twenty different wines, ranging from Cabernet Sauvignon, Syrah and Chardonnay to Rosé, Zinfandel and a number of blends featuring a dizzying array of little-known heirloom varietals.  As Peterson said in a recent interview with Santa Rosa’s Press Democrat, “My goal with Bedrock has always been to make delicious wines of place, usually sourced from very unique vineyards.”

On Tuesday, December 10th, Comal will welcome Twain-Peterson for a special dinner showcasing a broad selection of Bedrock wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Peterson and learn firsthand about his winemaking approach.

This is the fourth in an ongoing series of wine producer dinners (previous dinners include Wind Gap Wines, Arnot-Roberts Wines and Donkey & Goat Wines) held in Comal’s private dining room, Abajo.  All previous events have sold out in advance.

Details:

DATE/TIME:  Tuesday, December 10th at 6:30 PM

PRICE: Tickets are $100 inclusive of food, wine and gratuity

RESERVATIONS:  Space is limited – to purchase tickets, click here

ADDRESS:  Comal is located at 2020 Shattuck Avenue (at University Avenue) in Berkeley

Dinner Menu

Chilled Dungeness crab cocktel avocado, ruby grapefruit

2012 Ode to Lulu Rosé, California

Sunchoke soup hoja santa, green apple salsa

2012 Campagni Portis Heritage White, Sonoma Valley

Chile relleno en nogada walnut sauce, pomegranates

2012 Evangelho Heritage Red, Contra Costa County

Beef brisket tamale mole coloradito

2012 The Bedrock Heritage Wine, Sonoma Valley

Flan traditional candied kumquats

2011 Monte Rosso Botrytized Semillon, Sonoma Valley

  

Bedrock Wine Co. Objectives:

  • To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
  • To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
  • To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
  • To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
  • To make fascinating and quixotic white wines from unique sites and interesting varietals.
  • To dream big but keep production low!



Reflections on this week’s Oaxacan Harvest Dinner

Saturday, October 12th, 2013

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When Adam Sanders first walked through our door a year ago, I must admit that I had never heard of his small company.   But from our first conversation, I knew that we would forge a great relationship.   Copala distributes produce from a small collective of organic farms in the Salinas valley and Hollister area.

What is so unique about this farm collective is that all of the farmers are Mixtec, Triqui, or other ethnic minority immigrants from the Mexican state of Oaxaca.   Because it goes essentially unreported, most of the world is unaware that there is discrimination and violent repression waged against these ethnic minority villages in Oaxaca by the regimes in political power.   Adam first became involved with this community while working as a juvenile probation officer, and upon realizing their plight, has become a tireless advocate for those seeking political asylum in the US.  While a very small percentage of political asylum cases brought before a judge are successful, 100% of the immigrants that Adam has helped have been granted asylum.

Most of these immigrants were subsistence farmers back in their villages. They were already using organic farming practices because that was all that they knew.  Adam saw this as an opportunity for this community to build a life here in America, doing what came naturally.  All he had to do was connect the farmers with chefs and grocers who wanted their produce.

What was so exciting for me was that through Adam, I was able to ask these farmers to grow certain produce that was familiar to them in Oaxaca, but unavailable until now in the Bay Area.  This last year, Adam brought seed from Mexico, and the Copala farmers started growing several heretofore unavailable chiles , herbs and greens, that have become important staples on our menu.

This past Tuesday, we had the opportunity to host Adam and one of his Triqui farmers, Francisco, for a special Oaxacan Harvest Dinner and wine pairing that highlighted produce grown on their farms.  It was truly a special event for those who attended, and a thrill for Francisco to sit at the table and eat the fruits of his labor.  As the days grow short and the fields are turned over, we’d would like to thank Adam and his farmers for bring fantastic produce to our table, and look forward to next year’s harvest.

MG

OxacanHarvest-2




October News from Comal

Wednesday, October 2nd, 2013

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.

Here are sample menus for Table 30 and Abajo

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Abajo

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 info@comalberkeley.com.

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.

Details:

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

Dinner Menu: 

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




Oaxacan Harvest Dinner with Copala Organics at Comal

Monday, September 9th, 2013

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Adam Sanders started Copala Organics in 2010 in Hollister, CA.   Its mission is to promote social justice by connecting fresh, high quality, mostly hand tended, family owned and worked, dry farm, organic produce from indigenous Oaxacan and other immigrant and first generation small farmers with markets and restaurants in the Bay Area through cooperative marketing and distribution.

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 Adam and Francisco for a special 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.

This is the latest in Comal’s ongoing series of special dinners (previous events include Mexican Passover and winemaker dinners with Wind Gap, Donkey & Goat, and Arnot-Roberts) held in Comal’s private dining room, Abajo.   All previous dinners have sold out in advance.

Details:

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:  www.comalberkeley.com – 510.926.6300

Dinner Menu:

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, Santa Barbara County

Oaxacan chocolate budin whipped crema




On Wind Gap wines...

Wednesday, May 1st, 2013

Tonight we host what we hope is the first of many pairing dinners in Abajo, our private dining room.  I can think of no better winery than Wind Gap to kick things off.  Pax and Pamela Mahle are good friends and make delicious wine, so when we opened Comal I reached out to them about occupying one of our tap slots, which they’ve done for the past year to rave reviews.  Pax has cultivated relationships with some of the most legendary vineyards in northern California, from Paso Robles to Sonoma, many of which grow interesting, lesser-known varietals, and with these grapes he crafts distinctive wines with great finesse.

The dinner tonight has been sold out for some time, but I couldn’t resist sharing some recent rave reviews that Wind Gap received from the Wine Advocate for two of the wines Pax will be pouring tonight.

2010 Chardonnay Brosseau Vineyard, Chalone (95 Points):

…one of the great wines of the year. Crushed rocks, gun flint, graphite, lemon and green pears are all alive in the glass. The 2010 is ultimately all about energy, tension and pure minerality, qualities that aren’t often associated with California Chardonnay, but that are very much present here.

2011 Pinot Noir, Gaps Crown Vineyard, Sonoma Coast (92 Points):

Dark red cherries, flowers, mint, spices and licorice all flesh out in an expressive, generous Pinot Noir that captures the very best qualities of the year. In 2011, 75% of the wine was aged in concrete eggs, an unusual approach with Pinot that yielded stark, naked expression of fruit that is remarkable for its purity. 

Congrats Pax and Pamela – should be a memorable night!

JP