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Cuisine

Blackened Tautog, Chesapeake Risotto

By Paul Suplee, MBA, CEC, PC-3 I don’t know about you, but the kids and I are so happy that spring is finally here. Many of us were convinced that we were somehow in the middle of “Groundhog Day,” anxiously awaiting anything over freezing temperatures and pining for beach time in more comfortable weather. I’ve… Read more »

The sandwich that almost broke Suplee

By Paul Suplee, MBA, CEC, PC-3 The following column originally ran in a May 5, 2016 edition of the Bayside Gazette: There are times in a man’s life when he must face his biggest challenges head-on, or more to the point, incisors-on. Into the bargain, it is in these great times of conquest that he… Read more »

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 »