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Cuisine

Easy to make, hard to resist smoked fish

By Paul Suplee, MBA, CEC, PC-3 Another year is officially in the books, and the memories will be long for this world as we rekindle lost friendships and nurture new ones. The lasting impression that the year will have on our lives is just another piece that forms us as humans and allows us to… Read more »

Harder than ants on a log, but not by much

This has been a fun and personally gratifying article for me to write for the past 13 years or so, and it’s hard to believe that it’s been that long. Over those tumultuous years of ups and downs, I have covered food science, proper simmering techniques, stories of love and intrigue, how to gut a… Read more »

Put a little Halloween in your Christmas

By Paul Suplee, MBA, CEC, PC3 I certainly hope that you’re not trying to dig into the depths of my culinary prowess this week. If that is indeed your intention, you may be greatly disappointed as I have nothing of great import to share with you on the forefront of food and entertainment. Rather, I… Read more »

‘If I can make vegan food taste delicious…’

By Paul Suplee, MBA, CEC, PC3 After a wild night of vegan food with a good friend and a couple of bourbons with my brother, it’s time to sit down and go through my great-grandfather’s distillery glasses. As the proprietor of the largest glass factory the East Coast (it covered about six blocks in Cumberland,… Read more »

Bid adieu to sugar bombs, Cap’n Crunch

By Paul Suplee, MBA, CEC, PC-3 Sometimes, and it’s not very often, I get convinced to go to the gym by someone. I’ve never really been a “gym person,” rather finding solace in a good paddle, a swim, a good session of surfing, skateboarding or god forbid, running. I truly loathe running – and we’re… Read more »

Try ‘old dough’ method out on grilled pizza

This column originally ran in a Sept. 10, 2015 edition of the Gazette. The kids are back in school, the grilling season is over for most (bite your tongue), and as I’m fond of saying, it’s now time to start getting ready for next summer! My wife and kids are thrilled that the season of… Read more »

Pop cultured leftovers into tasty tacos

Every now and then – no, scratch that – rarely are leftovers a welcome sight to me. I generally loathe those plastic containers of gelatinized meat, fish and vegetables, all aging with every passing moment. Like most people, I might nosh on a bite or two of some of it, but let’s face it. Many… Read more »

Lobster is the right amount of self respect

I have two sides when it comes to lobster; the first says “Self, you have way too much self-respect to spend that sort of money on food.” Then the second side kicks in, as though mirroring the first from the other shoulder as you see portrayed in so many devil/angel skits on TV and in… Read more »

Discovering the best in liverwurst mousse

This column originally ran in an Aug. 21, 2014 edition of the Gazette When the sun rises on the last day of travel, we recognize as we open our eyes that we have to say goodbye to our impermanent abodes; the escape intended to inspire and refresh.  The destination typically meant to bring forth a… Read more »

Don’t skirt the issue; let them eat steak

steak cut up and potato in dish

I’m sitting in a small Latin restaurant in Hudson Valley, New York. At least that is how I feel as I read the menu at Our Harvest while grabbing a beer. It never ceases to amaze me how food can transport us back in time as it launches our memories that are triggered by certain… Read more »