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Cuisine

Suplee provides steps for smoking bluefish

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 With a glass of chardonnay in one hand and a smoked bluefish crustini in another, I reflect on what has happened in the last two years. Another year is just about to be over and the unique and sometimes hard-to-believe memories will be long for this world as we… Read more »

Enjoy hearty pot roast on cold, winter day

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By Paul Suplee, MBA, CEC, PC-3 Thank goodness it is so chilly outside. I can’t imagine what it would be like to celebrate Christmas in Florida or Costa Rica, although I do want to try it one of these years. Who knows? It might be fun after all. With the temperatures dropping (for the sake… Read more »

Grilling vegetables takes bit of precision

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By Paul Suplee, MBA, CEC, PC-3 Who doesn’t love a good snooze alarm? I mean, it’s only nine minutes, but what a glorious stretch of dreaming can be gleaned in such a short time. In fact, I am pretty sure that I have conquered Rome in some nine-minute segments of siesta. No, I do not… Read more »

Seared scallops with butternut squash puree

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Oh, you thought I was going to write about turkey today, didn’t you? No, there is enough rubbish out there this month to feed a small army, or rather a massive one. You certainly do not need to read another thing about that magnificent bird and what is quite… Read more »

Stuffed Szechuan eggplant with glaze

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Now that we’re in full-swing of the semester, it’s time to get our serious nosh on. And while the food in and of itself is great, there is nothing better than standing back to watch our students receive accolades for the various foods that they are preparing and sharing… Read more »

Homemade pasta topped with lobster

2 cuisine

The time has come for another fresh pasta recipe. It has been a while. But there is just something so majestic about a pile of eggy gluten coated in reduced cream and wine.  And did I mention that it’s topped off with some fresh lobster? The Maine lobster provides a fabulous meat, at once sweet… Read more »

Grilled peppers served with spicy mayo

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The plot to our own personal story often turns to hokum when we attempt to discern what is necessity and what is drivel. Do we really need sleep? Yes, but not quite as much as you might think or be led to believe. Do we need to avoid bacon?… Read more »

French toast with berry compote and brie

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 And so I sit in my office on another glorious morning, the sun not up yet as the autumn darkness has set in. It is the beginning of winter, I am afraid. The nights will get longer, and, of course, it will get colder. But fret not, as you… Read more »

Chef Suplee serves up fried alligator bites

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I was a nerd as a child. Hell, I am a nerd now, so I guess not much has changed. I adore history. When I step off the plane and make my way to the French Quarter, or St. George Street in St. Augustine, or a castle in Heidelberg,… Read more »

Recipe for Black ‘n Bleu Picanha Salad

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I hate socks. And I mean I loathe wearing the damn things. It will not be long before I reside somewhere I can walk barefoot into the supermarket year-round; say Hawai’i or Costa Rica. And if I am forced to wear my Olukais, then so be it. But I… Read more »