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Cuisine

Coffeecake for holiday guests and friends

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Recently I started my 15th year in teaching. Four years at Worcester Technical High School was followed by 10 years at Wor-Wic. Now, I find myself on the beautiful campus of University of Maryland Eastern Shore. It has been quite a journey, but I have enjoyed every step of… Read more »

‘Burnt Ends’ with Kansas City BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I feel as if Thanksgiving is still looming around the corner, awaiting our arrival or perhaps we are ourselves still waiting for the day to get here. Time is always a blur this time of year, between the holidays, the end of the semester and getting ready for some… Read more »

Bone-in filet, bearnaise and bone barrow

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Steak and Bearnaise. Has there ever been a more appropriate pairing? Indeed, yes there has, and I fell in love again last weekend. A couple weeks ago I made mention of having the privilege of tasting a 21-year-old Chardonnay, and it was magical. It was stunning, and none of… Read more »

Pulled pork BBQ burrito covered in cheese

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I raise my glass as I think of our broken industry, one to which hundreds of thousands of workers never returned after the pandemic. Short-staffed, short-tempered and exhausted, those of us remaining in the field simply try to eke out a week or two here and there to get… Read more »

Meatloaf cupcakes with interesting ‘icing’

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Reprint from Oct. 26, 2018 (Oct. 20, 2022) Is there anything more comforting than mouthwatering meatloaf and fluffy mashed potatoes? If you agree, read on. Confessions come in many flavors. Willpower was once my best friend, but we have parted and gone our separate ways. It is for this reason I refuse to glimpse at… Read more »

Ceviche, tostones and mango coulis recipe

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I know I said I was done with teaching, but the university made me an offer I couldn’t refuse. And just like my last job, fall semester means that I get to teach our way through the foods of this great country of ours. We start in New England,… Read more »

Suplee enjoys preparing chicken picatta

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I do an awful lot of driving between the two restaurants, the Marlin Club and UMES in Princess Anne. I decided to get rid of my big redneck rig and downsize to a Toyota Tacoma and thank goodness that I did. It gets twice the mileage, which is a… Read more »

Suplee: Amazing rendition of meat in dough

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 When you think of empanadas, do you think of tasty hot pockets? That was always my assumption, as they were the only “empanadas” I had ever seen, some made with wheat flour and some with masa. Traveling through Mexico and Costa Rica over the years, they were somewhat ubiquitous,… Read more »

New students master roasted chicken dish

2 cuisine.09.19.19

By Paul Suplee, MBA, CEC, PC-3 Reprint from Sept. 19, 2019 Oh, what a day of skills last Friday was. “In my Introduction to Food Preparation” class, we covered a great many skills in one seemingly simple dish, and it was a stunning product after only having had one previous class. Most of these students… Read more »

Seared tuna served with Forbidden Rice

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Have you ever had that one food … that one “thing”… that absolutely blew your mind? Well, I can honestly say that I have live that blessed life where that happens at least once a year; I like to travel. Now, truth be told, that could be a misfiring… Read more »