Tag Archives: Abraham Salum

Salum Begins New Winter Menu Today

salum

With Winter fast approaching Chef Abraham Salum rolls out his December menu full of bold flavor, inspired by his travels around the world. Guests will enjoy classic dishes re-inspired with flavors of the winter season, such as Pan Seared Scallops with purple cabbage and bacon sauté and Home Made Pumpkin Ravioli with sautéed shrimp and sage brown butter.

With the new menu available throughout the month of December, Salum is the perfect spot to enjoy dining well with family and friends this holiday season.   Continue reading

Leave a comment

Filed under Crave, Steven Doyle

When Wine Meets Divine at Komali

DSC07305by Steven Doyle

The best, the most unique meals you will ever enjoy are the special events created by chefs at their hosted wine o beer or cocktail dinners. This was precisely the case at the dinner we enjoyed recently at Komali as owner Abraham Salum and his executive chef Julio Peraza bestowed an insanely good menu  paired with Mi Sueno wines.

Mi Sueno has a pretty terrific story that is well worth being retold. It involves the epic climb to the top and eventual ownership of a stellar winery by Rolando Herrera. Herrera is the definition of a self-made man, and winemaker who early on used his home-made bottles of  chardonnay as a calling card, or resume that eventually landed his status in Napa.    Continue reading

Leave a comment

Filed under Abraham Salum, Steven Doyle

Holiday Vignettes: Chef Abraham Salum

by Steven Doyle   photo by Robert Bostick

We have featured Abraham Salum several times on craveDFW throughout the year, and he is one chef that we never grow tired of chatting with. Abraham always has an entertaining story to share and truly loves his craft. He makes our job here so very simple, offering sage advice like he did in a  tamale series.

Abraham is the owner of Salum, the New American restaurant tucked away on the outskirts of Uptown at Cole and Fitzhugh, and Komali. Komali is a fun and energetic restaurant that serves authentic Mexican cuisine much like he experienced when living in Mexico City.   Continue reading

Leave a comment

Filed under Abraham Salum, chefs, Christmas, Dallas, Holiday Fun, Mexico, Steven Doyle

The Beautiful New Menu At Komali Refreshes Just In Time For Summer

Julio Peraza Head Shotby Steven Doyle

Several months ago chef Julio Peraza took over the kitchens at both Komali and Salum, the beloved restaurants owned by chef Abraham Salum. Salum knew what he was doing as Peraza came with this amazing background working with some of the top chefs and top kitchens in America.

Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.   Continue reading

Leave a comment

Filed under Steven Doyle

Komali Exec Chef Peraza Announces New Menu

Julio Peraza Head Shotby Steven Doyle     photos by Kevin Marple

Executive Chef Julio Peraza of Komali Contemporary Mexican Cuisine has launched his new dinner menu, taking the restaurant in a bit of a new direction while maintaining its integrity.

“The food is more up-to-date in Mexico City than most people would probably think, so it was a good starting point for me when I was researching the cuisine. When Chef Salum and I got into the kitchen together, I wanted to take that rich history of amazing food and blend my fine-dining background and modern techniques. We are taking very traditional dishes, but refining what we are putting on the plate.  With this menu we wanted to showcase how simple and beautiful the cuisine is, while also taking it to the next level. I am working with the kitchen staff and teaching them that you have to put love on to the plate and into the sauté pan… real serious cooking.  I am excited about the changes and look forward to working with Chef Salum and our dedicated team,” explained Peraza.     Continue reading

Leave a comment

Filed under Steven Doyle

Mestizo Mezcal at Komali

mestizoby Andrew Chalk

If you are interested in Mexican distilled spirits then get on to the Komali mailing list. Komali owner Abraham Salum has been holding some of the most interesting tastings in town. Hitherto, they have covered Tequila brands. Last week he hosted Mestizo Mezcal. What is Mezcal? Isn’t it just Tequila with a slug in the bottle?

Actually, none of the above. Tequila is Mezcal, made from the blue agave plant, if that helps. Mezcal is the broader category. The production techniques for high grade versions of each are identical. The heart of the maquey plant is roasted for three days and develops a brittleness that allows it to be crushed and release its liquid. This is fermented and then distilled. The long roasting gives mezcal its distinctive difference from tequila — a pronounced smokiness in the taste. Note no worm (larva). That is totally inessential to the product and probably a marketing gimmick for low-end mezcal in the past.    Continue reading

1 Comment

Filed under Andrew Chalk

Ian Tate Named Exec Chef At Both Salum and Komali

Ian Tate Headshotby Steven Doyle

Ian Tate has been named Executive Chef of Salum and Komali restaurants in Uptown. Chef Tate’s DFW experiences have included helping to open the Brownstone in Fort Worth as well as Rathbun’s Blue Plate Kitchen and was former executive chef of Nova. The announcement was made by chef-owner Abraham Salum.  Ian has worked in restaurants from New Orleans to Natchez and was formerly with the Four Seasons Hotel in Washington DC.    Continue reading

Leave a comment

Filed under Steven Doyle