- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/content-vertical/foodie-chap/">Foodie Chap</a>
Poblano Matzo Balls (credit: Foodie Chap/Liam Mayclem)

Poblano Matzo Balls (credit: Foodie Chap/Liam Mayclem)

KCBS radio “Foodie Chap” and CBS 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

KCBS Foodie Chap Podcast:


(credit: Rebecca McAlpin/Rosa Mexicana)

(credit: Rebecca McAlpin/Rosa Mexicana)

A native New Yorker, raised not far from the Rosa Mexicano locations he now oversees, Chef David Suarez started his career in the kitchen before enrolling in culinary school. Learning hard work and a passion for the business from his father, a caterer, Suarez started as Gardé Manager at New York’s Bon Temps Rouler Restaurant for Chef Susana Trilling. Dedicating himself to a culinary future, Suarez enrolled at the French Culinary Institute in Manhattan and went on to work at restaurants including Thomas Keller’s Rakel and Home in the West Village.

In 2005, Suarez joined Rosa Mexicano to open the third New York City location of the popular authentic Mexican restaurant group.

Today, Suarez spends his time overseeing the restaurants while collaborating on new menu items and the specials to feature during the ongoing Flavors of Mexico series.

The San Francisco restaurant is located in downtown San Francisco on Mission a block in from Embarcadero. It’s a bustling spot for the Fi-Di crowd for lunch and dinner. Their famous table side guacamole prep still thrills and the flavour “bangs” every time.

Imbibers gather three deep most nights for the killer cocktails and mega margaritas; pitcher is the way to go.

Chef David and I met at the restaurant recently for our Foodie Chap chat. Chef gave me the 411 on his matzo ball recipe. We talked about his journey and how you can celebrate Cinco de Mayo with him at the one of the city’s newest and most popular restaurants – Rosa Mexicano.




5 Questions with Chef David Suarez

1) Being a Chef to you is all about…?
Spontaneity, fun and instant gratification.

2) In second life, you come back as something other than a Chef, what would you be?
I’d be an architect.

3) If I go to your fridge at home, what will I always find?
You’ll always find eggs.

4) What is a cookbook you can’t live without?
The cookbook I can’t live without is “Inspired by Ingredients” by Bill Telepan.

5) At your last supper, you can have a couple guests at the table, who would they be and what would you eat?
I would like to eat my mother’s pot-roast and at the table would be my mother, my brother, my father, my father’s mother, my mother’s father and Keith Richards.


Poblano Matzo Balls (credit: Foodie Chap/Liam Mayclem)

Poblano Matzo Balls (credit: Foodie Chap/Liam Mayclem)


Poblano Matzo Balls

Makes approximately 20 Matzo balls

4 eggs
1 cup Matzo meal
1/2 cup seltzer / or water
6 tablespoons melted schmaltz
1/2 Poblano pepper
1/4 bunch cilantro
Salt and black pepper to taste

Steps to make:
1) In a blender purée the cilantro with enough of the seltzer(or water) to make it smooth.
2) In a bowl, beat the eggs until the yokes and whites are well combined.
3) Gradually mix in the purée, schmaltz and remaining seltzer(or water).
4) Gradually add the matzo meal, salt and pepper until fully incorporated.
5) Cover and refrigerate for two hours.
6) Bring a large pot of water to a rolling boil.
7) Form the matzo balls using about 1.5 tablespoons for each. Make smaller or larger depending on preference.
8) Drop into boiling water and simmer for 30 minutes.


(Copyright 2013 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)


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