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Cuisine

Rockfish with cauliflower puree, veggies

2 cuisine.08.01.19

By Paul Suplee, MBA, CEC, PC-3 (Reprint from Aug. 1, 2019) One of the great joys of summer at the beach is sunset over the Assawoman Bay. Granted, it is nothing like a sunset over the Pacific, but there is something alluring about it, nonetheless. Whether it is the bright orange colors striated throughout the… Read more »

Suplee’s recipe for cheese-wrapped eggs

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is there anything better than, well, absolutely anything wrapped in toasted golden cheese? This was a new thing for me in Dominical, and I spent a few weeks trying to conjure up the courage to attempt it. When I experienced it, my mind went in a million different directions,… Read more »

Suplee presents recipe for lizano sauce

2 cuisine linzano sauce.07.04.19

By Paul Suplee, MBA, CEC, PC-3 (Reprinted from July 4, 2019) If you have been reading this blasted column for any more than a month or two, you know two things: I love to travel, and I love to bring those experiences back with me. Maybe it’s to keep it fresh in my short-term memory… Read more »

Cucumber tuna salad with pickled ginger

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 ‘Tis the season to be jolly. No, not Christmas, Silly. I’m talking about summertime: the season of garden-fresh vegetables, freshly caught fish and the smell of salt air slapping us in our grimy faces, sweat dripping down off our brows as we fight through the humid weather, our foreheads… Read more »

Suplee offers recipe for chiliguaro drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Apparently, I left a nice tip at the Rum Bar on one of our first nights in Dominical, Costa Rica. Sometimes the conversion from US dollars to colones gets muddled, but I felt it wasn’t a huge tip, although I do know it was decent. I tend to leave… Read more »

Suplee provides recipe for lobster bisque

2 cuisine

Reprint from July, 2, 2020 By Paul Suplee, MBA, CEC, PC-3 I have a problem; an addiction, as it were. I love lobsters. I have been cooking them since 1984 in Annapolis. On an aside, in 1983 I was not allowed to touch them, as the managers at the Chart House feared my impulsive nature… Read more »

Lo-carb wrap with eggs, veggies and meat

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am becoming one of ‘them.’ I changed my eating habits way back in February, giving up soda and sugary foods, and if you know me, you understand that this is a huge undertaking. I am a sugar junkie, or at least I was until this year. I was… Read more »

Watermelon-feta salad summer classic

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I lay back in an Adirondack chair on the Lido Deck of the Cape May-Lewes Ferry, an ice-cold cocktail in hand. I believe it’s the Lido Deck, as that’s what the sign at the bar says. A “Love Boat” aficionado from my youth, it brings me solace knowing that… Read more »

Tuna poke bowl with Hawaiian BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 We catered a wedding last weekend at a private residence. The happy couple happens to be family friends, and they own my great-grandfather’s mansion in Cumberland. George Truog, my great-grandfather, was an eccentric Italian-Swiss artist who owned one of the largest glass companies on the East Coast at the… Read more »

Ceviche served with pickled red onions

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Yes indeed, it is a wonderful morning as I look out my office window. The pool is getting prepared for opening, my body aches from head to toe from the work I did on the front gardens yesterday and I can smell summer in the air. I am lagging… Read more »