Day of the Dead Mezcal Dinner with Jake Lustig at Comal

Day of the Dead Mezcal Dinner with Jake Lustig at Comal

On Monday, November 2nd, Comal will welcome Jake Lustig from Don Amado Mezcals for a special dinner showcasing several of Jake’s offerings (as well as a surprise or two), paired with a menu of Oaxaca-inspired dishes by Comal's executive chef Matt Gandin. Dinner guests will have the opportunity to engage in conversation with Jake and learn first-hand about his extensive experiences in the world of agave spirits.

The dinner will cap off Comal’s two night Day of the Dead celebration, which will take place on both Sunday November 1st and Monday November 2nd. In addition to the mezcal dinner, Comal will also welcome DJ Jose Ruiz for a special Sunday visit (on November 1st) for a night of songs that nod to the theme of death. And as in years past, Comal is featuring several stunning examples of papel picado by Catalina Delgado-Trunk, façade window art (also by Jose Ruiz) and complementary pan de muerto for all diners on November 1st and 2nd.

A native Californian, Jake Lustig renovated a Oaxacan mezcal distillery in 1995 which he has since developed into being one of the most ecologically sustainable in the industry. He has developed numerous mezcal and tequila brands, spent over a decade managing Latin American spirits for the world’s largest liquor distributor in the US, and currently runs San Francisco’s 160-year old import-wholesale house, Haas Brothers. Jacob’s Mexican company, Las Joyas del Agave, consists of various projects including the Selección ArteNOM Tequila line, Mexico’s 130 year-old bitter Fernet and Angostura liquors, and the mezcal marks Mina Real Mezcal and Don Amado Mezcal.

This is the latest in an ongoing series of producer dinners (previous dinners have featured wine companies like Bedrock, Arnot-Roberts, Unti, and Wind Gap and beer companies like Fort Point, Henhouse and Social) held in Comal’s private dining room, Abajo – but it is the first dinner featuring mezcal. All previous events have sold out in advance.


Dinner Menu

Guacamole, Chips and Three Salsas

Chilpachole de camarón (spicy shrimp soup)
Don Amado Rústico

Turkey and camote tamale with mole negro
Don Amado Reposado

Arroz con leche with piloncillo candied pumpkin and pepitas
Don Amado Añejo