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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 »

Get into ‘Mayhem’ with monster sandwich

By Paul Suplee, MBA, CEC, PC-3 Every now and then a sandwich just makes itself. Things fall into place as though the stars are aligned and all is right in this crazy, mayhem-riddled world of ours. Well over a decade ago, when I was the chef at the [Ocean Pines] Yacht Club (my therapist is… Read more »

Matzo adds twist to chicken and dumplings

 By Paul Suplee, MBA, CEC, PC-3 This column originally ran in a Jan. 22, 2015 edition of the Bayside Gazette. It’s hot. I mean, it’s cold. I mean it’s snowing. Argh, now it’s sleeting. Welcome to Delmarva Winter the way it used to be. Ah, the golden days on the Shore; when winter is merely… Read more »

Et tu Brute? Try this recipe for Caesar salad

By Paul Suplee, MBA, CEC, PC-3 This column originally ran in a Jan. 7, 2016 edition of the Bayside Gazette. Caesar Salad. Wow. Where to begin? It was November, 1984. It wasn’t long after I earned my license and started working my first job in Annapolis, the Chart House. But it was the first time… Read more »

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 »