Oaxanukkah Dinner at Comal

Oaxanukkah Dinner at Comal

Oaxanukkah Dinner at Comal

On Monday September 23rd, Comal will welcome head brewer Justin Burdt from Ghost Town Brewing to feature a selection of small batch beers paired with dishes by Comal's executive chef Matt Gandin.

Ghost Town has unlikely origins. The four co-founders rented a warehouse for their heavy metal band to rehearse and set up a single barrel brewing operation to help offset the rent. For several years, every keg they sold was brewed in their 31 gallon tank. In early 2018, they moved into a much larger production facility in West Oakland that also features a large taproom.

The Ghost Town name and casket motif are references to the historical nickname of their West Oakland neighborhood. They brew primarily ales that are very hop driven, but also offer porters, stouts, and sours, as well as lagers, such as helles and pilsners. Like previous dinners, the Ghost Town beer dinner will be held in Abajo, Comal’s private dining room. Dining with Justin, guests will have the opportunity to speak with the head brewer and hear the story behind each featured beer.

This is the latest installment of the Abajo Dinner Series at Comal, a series of producer dinners that are collaborations between Comal’s kitchen and the featured vintner, brewer or distiller. Previous dinners have showcased Arnot-Roberts Wines, Wind Gap Wines, Bedrock Wine Co., Mezcal Vago, HenHouse Brewing Company, Fort Point Beer Company, and many others.

Ghost Town Brewing Beer Dinner

King salmon ceviche avocado, cucumber, serrano chile
Geisterfaust Pilsner

Frisée salad grilled peaches, pickled ramps, toasted almonds, sheep feta
Locrian Pale Ale

Sweet corn soup pickled red jalapeño chile oil
Inhume IPA

Berkshire pork al pastor tacos pineapple-morita chile salsa
Death Rattle Double IPA

Flan tradicional fresh raspberries
Pillory Kettle Sour



Price Includes Food and hospitality Note: Comal's private dining room is not ADA accessible.

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