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Practice makes perfect for cured meats

By Paul Suplee, MBA, CEC, PC-3 There is something so satisfying in watching a student cure meat and seafood for the first time. I remember fondly when I cured my first piece of fish in 1984, and it still amazes me about as much as my vacuum-packer does to this very day. There’s just something… Read more »

Swiss apple cake to soothe a chilly spring

By Paul Suplee, MBA, CEC, PC-3 (April 12.18) The older I get, the more I appreciate a stark departure from chocolate desserts and venturing into fruit-laden sweets. I grew up with Strawberry Shortcake with whipped cream and cobblers of all sorts, but for most of my meager existence on this rock I have taken a… Read more »

Pasta, once more with feeling (and lobster)

By Paul Suplee, MBA, CEC, PC-3 Oh God, here we go with another fresh pasta recipe. I know. I know. 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… Read more »

Pocket this twist on traditional samosas

By Paul Suplee, MBA, CEC, PC-3 As I reach for my office-grade coffee just purchased from a vending machine, I reminisce on the golden days when energy was in great surplus. Oh, how things change as we age and I at least can relish in the fact that I’m still active, anxiously awaiting warmer weather… Read more »

Up your grill game by setting up rotisserie

By Paul Suplee, MBA, CEC, PC-3 There is a certain part of catering that I love even more than payday, and that is knowing that I feed people and make them happy. Sure, there are a few things that I need to work out, like the perfect vegan, gluten-free, carb-free entrée for the smattering of… Read more »

Brown butter key to littleneck clam dish

By Paul Suplee, MBA, CEC, PC-3 What is it with these crappy little clams that people seem to adore? Everywhere I go, kitchens are serving up littleneck clams, tiny nuggets of savory deliciousness that they are. But, I can eat a hundred of them before I even begin to feel satiated. They’re so little. Hence… Read more »

Tired of tacos? Cook up these tostadas

By Paul Suplee, MBA, CEC, PC-3 How many times must I suffer through taco night at my house? I know the kids love them, and I’m happy to make the “kit” tacos for them, but sometimes I just have to branch out and make a different form of this tasty Mexican treat. If you know… Read more »

Noodling around with red pepper flakes

By Paul Suplee, MBA, CEC, PC-3 Out of all the spice – and I mean spicy heat – that we can add to food, red pepper flakes must be my least favorite. It’s a personal preference, so I certainly do not judge when people litter their cheese pizza with the little bastards. Quite the contrary,… Read more »

Korean BBQ: sweet meat you can’t beat

By Paul Suplee, MBA, CEC, PC-3 So another Valentine’s Day is in the books, and for me that means that spring is just around the corner. As far as my job goes, the day marks a point in the semester where classes are well underway, my star students are shining and other students are either… Read more »

Heady recipe for Cantonese Steamed Fish

By Paul Suplee, MBA, CEC, PC-3 During a week of unseasonably warm weather and a fair amount of rain, it’s hard to motivate myself to take care of the myriad chores set before me. However, with the semester well on its way, I now have the time to reflect on the various dinners and special… Read more »