Foodie Chap With Executive Chef Manfred Wrembel Of Schroeder's

KCBS radio "Foodie Chap" and KPIX 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.

_________________________________________________________

Manfred Wrembel joins the Schroeder's team as Executive Chef in time for the modern revamp of the city's oldest German Restaurant and Beer Hall. The Californian-born son of German immigrants has lived and worked in San Francisco for more than a decade. In that time, his love for traditional German cuisine has been greatly influenced by his experience with the Northern California local food movement. Manfred's food has been described as "California cuisine shaped by European influences" and "elegant while also simple and approachable and generous in spirit."

His illustrious culinary career includes notable restaurants such as Chez Papa, Jack Falstaff, Incanto and Plum. His most recent stint at Plum helped the restaurant receive three stars from the Chronicle and a Michelin Bib Gourmand in 2012.

Providing oversight to the traditional menu infused with California sensibilities in the front beer hall, he has created a broader menu for the larger German-influenced fine-dining restaurant in the back of the lofty 5,000 square-foot space.

Join Chef and the Schroeder's team for Oktoberfest, a celebration of all things Bavarian with one big street party serving up great brews and German food. Schroeder's Oktoberfest Celebration kicks off in full Bavarian style Friday September 19 from 3 – 8 p.m. with an outdoor beirgarten on Front Street.

The party will move indoors for two consecutive weekends, where patrons can clink steins and participate in traditional Hofbräu activities, including stein holding contests, Polka dancing and a crowd favorite "chicken dance." Classic Oktoberfest specialties will be featured for diners, such as wienerschnitzel, bratwurst, spätzle and pretzels.

Please give the all new Schroeder's a try for lunch, happy hour or dinner. It has moved into 2014 but the charm and character of this classic SF spot remains.

_________________________________________________________

(credit: Foodie Chap/Liam Mayclem)

Schroeder's Spaetzle

Pre-Prep work:
Make dough
Shuck corn
Mince Chives
Cut Tomatoes

Spaetzle dough
5 eggs per each lb. of flour
1/4 cup warm water
salt to taste

Preparation:
Beat eggs as you add the warm water to make them light and fluffy
Slowly add flour
Beat until it becomes a smooth dough with no lumps and air bubbles appear (similar to pancake batter)
Let rest for 30 minutes
Push the dough through a ricer (can use a potato ricer) into boiling salted water
Once the Spaetzles float, take them out and strain them into an ice bath to stop the cooking.

Additional Ingredients:
1 cup fresh corn kernals (we use white corn at the restaurant and juice it)
2 TBL Butter
12 each cherry tomatoes split in half
1 bunch fresh chopped chives
2 tsp poppy seeds
Your favorite Ricotta (we make our own at the restaurant)
2 oz. Chicken (or veg stock)

Preparation:
Add 1/2 tablespoon of Canola oil to a hot pan
When it begins smoking, throw in the dry spaetzle
Fry 2 cups of spaetzle at a time
Get some color on it and watch them puff/souflee
Add one TBS Butter
Add corn and poppy seeds
Add stock
Add 1/2 TBS butter to make it into a sauce to coat
Season with salt
Fold in minced chives, cherry tomatoes (off heat)
Garnish with ricotta

Enjoy!