by 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
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
by 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
by 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