|Chad White with the Birthday Boy|
It is a Wednesday night in San Diego no conventions, no ball games most restaurants are empty but Comun is full of local people. The kitchen is the center of attention it is a bright light like a food operating room, people in white and stainless steel. Chad is not a chef that hides back behind the action but he positions himself as the center of the action. When we walked in I noticed him with a knife, cutting board and an aluminum bowl carefully cutting pieces of bread into croutons. I asked to be sat at the counter so we could be entertained by the action.
|Elotes and Radish|
Based on Chad's overview of each dish I went with the Lamb. This is a dish he serves in his TJ Baja cuisine. It comes in two stacked Blue pots with a Kale Salad on the side. The Lamb is in the pot on the top, the tortillas are steaming in the pot below. The process is simple grab a fresh steamed corn tortilla and spoon in the Lamb and Black Bean stew and go to town. The bite breaks down like this, you get the taste of the freshly made tortilla then a savory sauce that has a hint of heat with bites of Lamb and Black Beans. What stood out was the how the taste progression went the sweetness of the corn tortilla, the richness of the salty Lamb bite, the heat from the chilis in the Chorizo and the fresh bite of the cilantro. This was a great simple dish with very complex flavor combos.
To finish it off since it was my Birthday Chef gave us each a Paletas which are Baja Popsicles flavored each to imitate a Mojito, Watermelon with Thai Basil, Dolce De Leche. A very good way to finish dinner.
I am glad we went, although the food was great my memory will be my opportunity to talk to Chad and listen about his passion for cooking great food. Chad also hosts monthly pop-up dinners with guest chefs. I need to go to one and try more good food.