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Cuisine

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

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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

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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

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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

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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

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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

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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

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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 »

Charred peppers with chipotle mayonnaise

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By Paul Suplee, MBA, CEC, PC-3 What is a chipotle pepper? Why am I studying Ockham’s Razor, and why did he foretell Wal-Mart in the 14th century? Was he a soothsayer as was Bradbury when he was penning “Fahrenheit 451?” Why did the Romans then bastardize the former’s name to ‘Occam? Was English not good enough… Read more »

Pork dish best prepared over open flame

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(Reprint from Sept. 7, 2017 ) By Paul Suplee,MBA, CEC, PC-3 St. Augustine of Hippo wrote quite some time ago – paraphrased – that people can’t help “but to watch a man crushed under a cart’s wheel, knowing the outcome, but not able to stare away nonetheless.” I remember having a senior honors class on… Read more »