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

Comal welcomes back Pax Mahle of Wind Gap Wines for a Winemaker Dinner on June 9th

Thursday, May 21st, 2015

Screen Shot 2015-05-21 at 9.38.05 AMOn Tuesday, June 9th Comal will welcome back Wind Gap’s owner and winemaker, Pax Mahle, for another special dinner showcasing a selection of Wind Gap wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Pax and learn firsthand about his winemaking approach.

Wine lovers know Pax Mahle from his first winery – PAX – which garnered high scores and much notoriety.  Though he has always been influenced by French styles of winemaking, it was the bold, powerful syrahs that first brought praise and attention to Pax in his new chapter as Sommelier-turned-Winemaker.

At PAX, fruit was sourced from a number of different vineyards within Northern California.  One year, a particular vineyard had an unusually cool growing season.  Fermenting the fruit in single barrels, Pax found that the wines produced from this cooler site had the alluring freshness he had always loved in French wines.  He believed they were the kind of wines one could drink every night with dinner, regardless of season.  Pax continued experimenting with fruit from cooler growing regions and began harvesting at lower sugar levels, resulting in the creation of the Wind Gap label in the mid-2000’s as an outlet for his new direction. According to Pax, “Wind Gap is all about classically styled wines that represent the new California.”

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

Details:

DATE/TIME: Tuesday, June 9th at 6:30 PM

PRICE: Tickets are $110 inclusive of food, wine and gratuity

RESERVATIONS: Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/863011

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

Dinner Menu

Cured local anchovies capers and chile arbol-oregano oil Chenin Blanc, North Coast 2014

Peruano bean-quelite soup Soif Red Blend, North Coast 2014

Hoja santa wrapped grilled wild king salmon corn, black olive, and cherry tomato salsa Skinny Jeans, Sonoma Coast 2013

Ribeye steak asada grilled summer squash and green rice Syrah, Sonoma Coast, “Nellessen Vineyard” 2013

Oaxacan chocolate budin whipped crema




Morgan Twain Peterson, owner of Comal mainstay Bedrock Wine Co., is named co-Winemaker of the Year by the SF Chronicle

Friday, January 9th, 2015

Congrats Morgan!

PS – stay tuned for a winemaker dinner at Comal with Morgan in the coming months…

Click here for the full article in the SF Chronicle.

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Duncan Myers of Arnot-Roberts Returns to Comal

Thursday, October 16th, 2014

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On Tuesday, November 4th, Comal will welcome back Arnot-Roberts’ co-founder Duncan Arnot Myers for another special wine dinner featuring a selection of their newly released wines paired with dishes by executive chef Matt Gandin.   Arnot-Roberts’ innovative, ambitious approach to making wine has been garnering growing critical acclaim from both the media and the wine industry for years. In 2013, the San Francisco Chronicle’s wine editor Jon Bonné named them Winemakers of the Year.

Dining in Duncan’s company, dinner guests will have the opportunity to meet him and hear the story behind each featured wine.  This is the seventh in a series of producer dinners held in Comal’s private dining room, Abajo. Previous dinners have showcased Wind Gap Wines, Bedrock Wine Co., Donkey and Goat Winery and Unti Vineyards.

Details:
DATE/TIME:  Tuesday, November 4th at 6:30 PM
PRICE: Tickets are $100 (inclusive of food, wine and service charge)
RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/704825

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

Dinner Menu:

Kona Kampachi crudo sea beans, serrano chile, lemon sea salt
Chardonnay, Trout Gulch Vineyard, Santa Cruz 2013

Little gems avocado, pomegranate, Satsuma mandarins
Trousseau, North Coast 2013

Poached gulf white shrimp salsa cocktel
Rose, Luchsinger Vineyard, Clear Lake 2013

Heritage pork chile verde
Syrah, Que Syrah Vineyard, Sonoma Coast 2013

Oaxacan chocolate Budin whipped crema




Winemaker Dinner with Unti Vineyards at Comal

Tuesday, May 6th, 2014

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Unti Vineyards is a small, family-owned and operated winery specializing in red varietals with vineyard personality. George Unti and his son Mick believe Dry Creek Valley’s climate is ideal for making full-bodied, fruity reds from Zinfandel, Rhone and Italian varietals. The winery, established in 1997, produces small lots of estate grown Zinfandel, Syrah, Grenache, Barbera, Sangiovese, Montepulciano, a Dry Rosée and a Rhone White Blend. The winemaking includes artisan methods that enhance and support an ability to make wines with a sense of place. Almost all of the wines, and opinions, are unfiltered:

We believe the world’s best wine grapes come from vineyards where the vines are naturally adapted to their environment. This includes planting varieties that might be most expressive in our climate, regardless of the fact that they may not have been grown in our area. In order to facilitate self-sustaining vines, we farm according to the natural lunar cycles, emphasizing the relationships between plants, animals and soils without the use of herbicides and pesticides. We also apply organic compost according to the list of soil preparations prescribed by Rudolf Steiner.

On Tuesday, June 3rd, Comal will welcome Mick Unti for a special dinner showcasing a selection of Unti wines paired with dishes by Comal’s executive chef Matt Gandin. Dinner guests will have the opportunity to engage in lively conversation with Mick and learn firsthand about his winemaking approach.

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

Details:

DATE/TIME:  Tuesday, June 3rd at 6:30 PM

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

RESERVATIONS:  Space is limited – to purchase tickets, follow this link: http://www.ticketfly.com/event/569109

Dinner Menu

King salmon crudo English pea-serrano chile purée, verdolagas
2012 Cuvée Blanc, Dry Creek Valley

Sweet corn-squash blossom soup
2013 Rosé, Dry Creek Valley Estate

Duck and spring vegetable tamal mole coloradito
2012 Barbera, Dry Creek Valley Estate

Chilhuacle chile braised lamb leg green bean-herb salad (mint, cilantro, chile arbol-lemon vinaigrette)
2011 Sangiovese, Dry Creek Valley Estate

Arroz con Leche bing cherries, toasted pistachios

Unti Vineyards Winemaking Philosophy:

Our intent is to make the best and most interesting wines from our property with a willingness to work with Mother Nature rather than against her. This means planting grapes that are more expressive – because better suited to our site- regardless of the current market trends.  The same principles that guide our vineyard practices are applied to the way we make wine.




Reflections on the Bedrock Wines Dinner

Friday, December 20th, 2013

Many thanks go out to Morgan Twain-Peterson and Chris Cottrell of Bedrock Wine Co. for bringing some killer wines to our producer dinners that we held last week in Abajo, our cellar dining room.  For me, the highlight was the pairing of Bedrock’s Evangelho Heritage Red (composed of roughly 40% Carignane, 38% Mourvedre, with the remainder Zinfandel, Palomino, Alicante, and Mission), with a version of Chiles en Nogada, a classic fall dish. It is traditionally eaten on September 16, Mexican Independence Day (Grito de Dolores), because the dish contains the three colors of the Mexican flag: red, white and green.

This is a complex dish, featuring batter-fried chiles stuffed with a sweet and savory mixture of ground pork and beef stewed with tomato, dried fruit and baking spices. To add to the “baroque” nature of this dish, it is topped with a creamy nut sauce and sprinkled with pomegranate seeds and parsley.  The dish itself is a study in contrasts, savory and sweet, hot and cool, creamy and piquant.  The Evangelho brings similar complexity to the table, with pomegranate and spice notes to complement, and great acidity to cut through the richness of the picadillo and creamy sauce.  More evidence that Mexican food and great wines can make wonderful partners!

MG

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Chiles en Nogada

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Bedrock’s Morgan Twain-Peterson holds court