By Paul Suplee, MBA, CEC, PC-3 There is a certain part of catering that I love even more than payday, and that is knowing that I feed people and make them happy. Sure, there are a few things that I need to work out, like the perfect vegan, gluten-free, carb-free entrée for the smattering of… Read more »
Cuisine
Brown butter key to littleneck clam dish
By Paul Suplee, MBA, CEC, PC-3 What is it with these crappy little clams that people seem to adore? Everywhere I go, kitchens are serving up littleneck clams, tiny nuggets of savory deliciousness that they are. But, I can eat a hundred of them before I even begin to feel satiated. They’re so little. Hence… Read more »
Tired of tacos? Cook up these tostadas
By Paul Suplee, MBA, CEC, PC-3 How many times must I suffer through taco night at my house? I know the kids love them, and I’m happy to make the “kit” tacos for them, but sometimes I just have to branch out and make a different form of this tasty Mexican treat. If you know… Read more »
Noodling around with red pepper flakes
By Paul Suplee, MBA, CEC, PC-3 Out of all the spice – and I mean spicy heat – that we can add to food, red pepper flakes must be my least favorite. It’s a personal preference, so I certainly do not judge when people litter their cheese pizza with the little bastards. Quite the contrary,… Read more »
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 »