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Cuisine

Smell of bread rising warms heart, mind

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By Paul Suplee, MBA, CEC, PC-3 It is that time of year again, a time when it is important, if not imperative, to bake breads. With the chilly weather and rain-sleet-snow mix abound, there is nothing like the smell of bread rising in the kitchen to warm the hearts and minds of people around you…. Read more »

Roasting clams in combi-oven successful

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By Paul Suplee, MBA, CEC, PC-3 Whether it’s at my “real job” teaching culinary at Wor-Wic Community College, or at one of my restaurants, I am always in a mode of research and development. There is no rest for the weary, and as Robert Strauss so famously noted, “Success is a little like wrestling a gorilla…. Read more »

Use homemade pasta for porcini lasagna

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By Paul Suplee, MBA, CEC, PC-3 I sit on a warm, cozy couch in St. Augustine, reminiscing an extraordinary Italian meal that my daughter and I ate last night. I peer at the posts of the friends and family up north dealing with the snow and ice, and I have to admit that I feel guilty… Read more »

Suplee provides steps for smoking bluefish

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By Paul Suplee, MBA, CEC, PC-3 With a glass of chardonnay in one hand and a smoked bluefish crustini in another, I reflect on what has happened in the last two years. Another year is just about to be over and the unique and sometimes hard-to-believe memories will be long for this world as we… Read more »

Enjoy hearty pot roast on cold, winter day

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By Paul Suplee, MBA, CEC, PC-3 Thank goodness it is so chilly outside. I can’t imagine what it would be like to celebrate Christmas in Florida or Costa Rica, although I do want to try it one of these years. Who knows? It might be fun after all. With the temperatures dropping (for the sake… Read more »

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 »