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Cuisine

Suplee perfects pizza crust after 40 yrs.

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I did it. I finally did it. After almost 40 years of trying, I actually made a good pizza crust. And not just good, but nigh perfect. Of course, I cannot take credit for this, but rather fell across a pizza madman on YouTube named Vito Iacobelli. I highly… Read more »

Picanha served with roasted vegetables

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 One of the most frustrating parts of being a chef is finding that beautiful “Lesser Cut” of meat that no one knows about yet, and then all of a sudden everyone knows about it. In the past, it was the Teres Major or beef clod, a cut isolated from… Read more »

Assortment of grilled vegetables to enjoy

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is it summer yet? Or even spring? No, and if I must be honest, I could go for a couple more snowstorms before the weather breaks. Even better, after we have a lovely early spring, there is nothing in this world like a late spring knockdown, drag-out blizzard. It… Read more »

Serving up fresh oysters on the half shell

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I tend to find interesting articles when I am on the road. I was fortunate enough to jump on a commercial fishing trip out of Wanchese, heading out a mere 39 miles offshore to balmy 75-degree water and an ambient air temperature of 60. It was truly strange as… Read more »

Suplee: Beauty of banana leaves twofold

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 As much as I love the snow, I lament not protecting my babies this winter. I never chopped down my banana palms and covered the roots with insulation as is the annual ritual, and frankly they haven’t asked to come down. Typically, and especially in cold winters, they will… Read more »

Smell of bread rising warms heart, mind

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 It is that time of year again, a time when it is important, if not imperative, to bake breads. With the chilly weather and rain-sleet-snow mix abound, there is nothing like the smell of bread rising in the kitchen to warm the hearts and minds of people around you…. Read more »

Roasting clams in combi-oven successful

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Whether it’s at my “real job” teaching culinary at Wor-Wic Community College, or at one of my restaurants, I am always in a mode of research and development. There is no rest for the weary, and as Robert Strauss so famously noted, “Success is a little like wrestling a gorilla…. Read more »

Use homemade pasta for porcini lasagna

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I sit on a warm, cozy couch in St. Augustine, reminiscing an extraordinary Italian meal that my daughter and I ate last night. I peer at the posts of the friends and family up north dealing with the snow and ice, and I have to admit that I feel guilty… Read more »

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 »