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Cuisine

Pickled green beans: a bloody mary’s BFF

2 cuisine

By Paul Suplee  Temperatures in the teens, the polar vortex splitting arctic air into pieces that are saturating us with frigid weather, and firewood that just won’t light despite every effort are all playing their role in this being a chilly morning in the homestead. [Pause] OK, I was able to get the fire started… Read more »

Chicken so good you want to take it on a boat

2 cuisine

By Paul Suplee Superstition is an amazingly powerful thing, whether it’s wearing the same jock strap – unwashed – for every game as a defensive lineman for the Saints, or practicing that bizarre batter’s ritual every time that you come up to plate. Or, maybe it’s never taking a banana on a boat, or always… Read more »

Hearty, fatty foods perfect for cold weather

2 cuisine

By Paul Suplee Oh, the folly of this weather. As much as I love winter, now they are telling us that Sunday’s temperatures will drop from 55 to 10 in a matter of hours. Personally, I find this to be a bit nonsensical, but it reminds me of the day this past autumn on which… Read more »

Extra fish pieces? Time to make fish bites

2 cuisine

By Paul Suplee Few things can be more therapeutic to a chef than cleaning fish. Granted, a week in Costa Rica may indeed be a close second, but you get the idea. No, wait; a week in Costa Rica is a much better option, improved greatly by cleaning some fish that you just caught. Alright,… Read more »

New Year’s resolution: make more carbonara

2 cuisine

By Paul Suplee I can always tell when it is time for the kids to get back to school. The conversation shifts quite rapidly from an old person’s diatribe on what to eat for breakfast, lunch and dinner (and what I am going to do to entertain them), to something to the effect of wanting… Read more »

On holiday parties and refined literature

2 cuisine

By Paul Suplee I stand in my kitchen breading Scotch eggs for a Christmas party, but my mind is not on these at all. It is lost in a book in which I am currently engrossed. Every now and then, a book that I have never considered crosses my path and broadens my horizon inexplicably,… Read more »

Pear tart can help chase troubles, cats away

2 cuisine

By Paul Suplee It is 7 a.m. on a brisk winter’s morn. Felix – one of our older cats – digs a single claw ever so delicately into my cheek as I sleep in my warm bed. He wants to eat. Begrudgingly, I rise to the other two cats staring at me as though they… Read more »

Food secrets should be anything but secret

2 cuisine

By Paul Suplee One of the dynamics that has always perplexed me in our industry is when a chef hides his or her “secrets” from people when sharing recipes. I often hear people tell me emphatically, “Chef, I know if I ask you for the recipe for [fill in the blank], you’re going to leave… Read more »

Cheesy shrimp and grits with garlic kale

2 cuisine

By Paul Suplee The holiday season is upon us, and no I am not referring to the plethora of Christmas vacations already popping up on store shelves across our great land. I accept this egregious exploitation of commercialism and will personally stay my desires to decorate for the holiday until Thanksgiving weekend. No, for now… Read more »

Fancy mozz makes for fancy fried mozz

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 One of the things that I try to emphasize with my students is that I’m old. Not only am I old, though – I’m always learning. Despite having cooked for over 35 years, I am content that I can still be shown techniques and foods in a new light… Read more »