Jaime Suarez
Common Ground
85 Harvard Avenue, Allston
Combining locally-sourced food and drink with Chef Jaime Suarez’s international flair, Common Ground offers an un-common variety of tastes that fits in perfectly amidst the diversity of Allston Rock City. With everything made in-house, guests can be sure of freshness, creativity and quality from bar snacks to Sunday brunch. And when the lights come up on Harvard Street, so too does the energy at CG as they host live music, trivia and karaoke contests and other fun events that include Funk Wednesdays, Reggae nights featuring the Hub Dub, and the weekend wind-down known as Acoustic Night on Sundays. So no matter where you are from or what you may be in the mood for, the Common Ground can easily be your common spot to go for food, drinks and good times.
Matt’s Meals: How did you get into cooking?
Jaime Suarez: My mom was always cooking when I was young. I started helping her at about age 5, making turnovers and other things that she was working on. I remember helping with Christmas dinner and other big dinners for the family. I realized it was something I was good at and enjoyed, so eventually I came to the US to pursue a career in cooking.
MM: Where was your first professional kitchen experience?
JS: I first came to the US from Columbia when I was 16 and got my first professional kitchen job. It was at The Fireplace in Brookline and I started as a dishwasher and worked my way up. My cousin was the sous chef there and helped me get the job. After a month of washing dishes they asked me to help with food prep and I moved up pretty quickly. I was there for eight years.
MM: What is your favorite dish to prepare?
JS: My favorite dish to make at Common Ground is the new braised drunk pork. I like braising in general. It brings out so much flavor- in the drunk pork dish, you really get the flavor from the beer and the brown sugar coming out and the meat of course gets so tender.
MM: What is the best part of your job?
JS: I love to experiment and see how different things will turn out. When I first get to work each day I walk into the walk-in and see what there is and how to put it together into great meals for the day. I’m always getting new inspiration and like to bring all my ideas to work and create something from it. The best part is coming in on a cold, yucky day and being able to make something like a warm stew to help brighten people’s day. It’s satisfying to create dishes and see people enjoy them.
MM: Who is your favorite chef in Boston?
JS: Jim Solomon from The Fireplace is my favorite chef. He was the person who gave me the chance to start in the kitchen and has really supported me from the beginning.
MM: What do you usually make for yourself at home?
JS: At home I usually make traditional Columbian food. If I’m cooking for friends I might make a big stew. Comfortable, delicious, flavorful food.
MM: If you could dine with any three people, who would they be?
JS: My brother Felipe would be first because I like to share ideas about food with him and it’s always great to eat a meal with family. I would also invite the chef from The Fireplace, Jim Solomon because I really respect him and his opinions. Lastly, would be Jamie Bissonnette, because he’s the top chef in Boston right now and I think we would have a fun time talking food and life.