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Cuisine

Enjoy candied salmon cold or hot smoked

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 You know that I love smoking fish. I love eating smoked fish, and I especially love opening the smoker at that magical moment, knowing that the deed is done. There is something absolutely stunning about a properly smoked chunk of fish. When I was a wee lad of only… Read more »

Al Pastor easy to prepare and satisfying

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Reprint from Sept. 7, 2017 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 »

Old Bay Vodka Bloody Mary oyster shooters

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Another summer is coming to an end, children returning to school and the dog days of summer and fever dreams caused by 100-degree-plus days fading into memory. With only a couple of the famed deck parties left in the season, it is time to get them all in before… Read more »

Seared mahi on toasted Israeli couscous

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By Paul Suplee, MBA, CEC, PC-3 This column originally ran in an Aug. 25, 2016 edition of the Bayside Gazette Almost as though it was too much to ask for (my apologies for ending an opening statement with a preposition; you’ll simply have to bear with me), we suddenly received the cool weather so many… Read more »

Serve pan-roasted bronzino over bean stew

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 And just like that, White Marlin Open week is upon us. The speed at which time flies astounds me. I’m not sure what makes me more tired: the actual work of working a lot, or just getting old from all the years that have flown by unsuspectingly. I start… Read more »

Carpaccio with gorgonzola polenta cake 

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Vegas is in the bag. It was a great competition, but at the end I must be content with the addition to my CV of national finalist. Many congratulations to Chef Jack who won Chef Educator of the Year. It was still quite the experience and hey, it was… Read more »

Dry-aged rib eyes prepared Anton-style

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Reprint from July 31, 2014 It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, or mayhap it was simply the season of… Read more »

Soft pretzel topped with pimiento cheese

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I love traveling to the South. Hell, I love traveling to the North, East and West as well. I just love traveling. There is never a shortage of things to learn when one gets out of Dodge, and there is no better way to do so than under the… Read more »

Chicken, scallops with cauliflower puree

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 So, there’s a lot going on here. As I prepare to fly out to Las Vegas for a competition (a career milestone should I prove successful), I go through my notes again and again. With only two more weeks left for preparation, I suddenly realize that it is time… Read more »

Seared lamb with Alabama white sauce

2 cuisine.07.09.20

By Paul Suplee, MBA, CEC, PC-3 (Reprint from July 9, 2020) Is there anything better than a hunk of fresh fish or a freshly seared steak to bring a smile to your face? I mean, unless you are a vegan, something I greatly admire, there is something so satiating about a beautiful piece of meat… Read more »