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Cuisine

Cucumber tuna salad with pickled ginger

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 ‘Tis the season to be jolly. No, not Christmas, Silly. I’m talking about summertime: the season of garden-fresh vegetables, freshly caught fish and the smell of salt air slapping us in our grimy faces, sweat dripping down off our brows as we fight through the humid weather, our foreheads… Read more »

Suplee offers recipe for chiliguaro drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Apparently, I left a nice tip at the Rum Bar on one of our first nights in Dominical, Costa Rica. Sometimes the conversion from US dollars to colones gets muddled, but I felt it wasn’t a huge tip, although I do know it was decent. I tend to leave… Read more »

Suplee provides recipe for lobster bisque

2 cuisine

Reprint from July, 2, 2020 By Paul Suplee, MBA, CEC, PC-3 I have a problem; an addiction, as it were. I love lobsters. I have been cooking them since 1984 in Annapolis. On an aside, in 1983 I was not allowed to touch them, as the managers at the Chart House feared my impulsive nature… Read more »

Lo-carb wrap with eggs, veggies and meat

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am becoming one of ‘them.’ I changed my eating habits way back in February, giving up soda and sugary foods, and if you know me, you understand that this is a huge undertaking. I am a sugar junkie, or at least I was until this year. I was… Read more »

Watermelon-feta salad summer classic

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I lay back in an Adirondack chair on the Lido Deck of the Cape May-Lewes Ferry, an ice-cold cocktail in hand. I believe it’s the Lido Deck, as that’s what the sign at the bar says. A “Love Boat” aficionado from my youth, it brings me solace knowing that… Read more »

Tuna poke bowl with Hawaiian BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 We catered a wedding last weekend at a private residence. The happy couple happens to be family friends, and they own my great-grandfather’s mansion in Cumberland. George Truog, my great-grandfather, was an eccentric Italian-Swiss artist who owned one of the largest glass companies on the East Coast at the… Read more »

Ceviche served with pickled red onions

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Yes indeed, it is a wonderful morning as I look out my office window. The pool is getting prepared for opening, my body aches from head to toe from the work I did on the front gardens yesterday and I can smell summer in the air. I am lagging… Read more »

Paul’s special sauce for stone crab claws

2 cuisin

By Paul Suplee, MBA, CEC, PC-3 Reprinted from May 21, 2020 Once again, Capt. Sonny comes through for the win! I know I write about the champions of the sea perhaps too much, but one of my favorite parts of living down here is driving to the commercial docks for dinner. Whether it is day-boat… Read more »

Ribeye with garlic shrimp, braised leeks

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 There is very little in this business that surprises me anymore. It is almost as though waking up simply means another challenge and another unrealistic obstacle to overcome. Through it all in contemporary times, it also means not only a shortage in food product (at prices that are rising… Read more »

Suplee offers recipe for ‘best wings ever’

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am pensive as I pull the succulent meat off of my chicken wings after a small catering function. I am bound and determined to make this summer an epic season. After last year, many of us are simply burnt out; defeated in many ways. In an industry that… Read more »