Tag Archives: Abraham Salum

by Steven Doyle | June 24, 2014 · 11:50 am

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

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 →

Komali Exec Chef Peraza Announces New Menu

by 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 →

Mestizo Mezcal at Komali

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 →

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Filed under Andrew Chalk

Tagged as Abraham Salum, Dallas Leann Berry, Komali, Mestizo Mezca, Mezcal

by Steven Doyle | November 21, 2013 · 11:55 am

Ian Tate Named Exec Chef At Both Salum and Komali

by 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 →