Sugar Water Hosts French Bistro Community Dinner in Partnership with UMES Hospitality and Tourism
Sugar Water, the beloved farm-and-water-to-table restaurant in the historic Washington Hotel in Princess Anne, MD, is bringing the charm of a Parisian café to the local community. In collaboration with the University of Maryland Eastern Shore (UMES) Hospitality and Tourism program, Sugar Water is hosting a French Bistro Community Dinner on Sunday, February 23rd, at 4:30 PM—an evening dedicated to exquisite cuisine, cultural appreciation, and community engagement.
This special event will feature the expertise of Chef Paul Suplee and Professor George, who will work alongside Sugar Water’s Executive Chef Seth, Chef de Cuisine James and UMES hospitality students to deliver an authentic French dining experience. Chef Suplee, a highly respected culinary instructor and industry professional, brings a wealth of knowledge and passion for classic French techniques. Professor George, a key figure in UMES’s Hospitality and Tourism program, will help guide students in the art of service, ensuring guests receive a truly immersive dining experience.
The carefully curated menu will showcase the timeless elegance of French bistro fare, featuring rich, comforting dishes like Baked Brie, Leek Tart, Beef Bourguignon and much more!
Meet Chef Paul Suplee, over the past 40 years, I have progressed through this dynamic business, starting as a cook at the age of 15. I am a university-level educator with a combined ten years in ownership and third-party management. An active member of the American Culinary Federation, I am a two-time recipient of the President's Medallion (2008, 2020) as well as two-time recipient of the ACF Achievement of Excellence Awards. My position as Lecturer with the University of Maryland System provides me with the opportunity to utilize my years in the industry, especially as executive chef for hotels, restaurants and clubs, and business owner and operator. In a previous life, I served four years in the US Marine Corps, as a TOW missile gunner, Mechanized Scout and Water Survival Instructor.
Meet Professor George, Dr. George Ojie-Ahamiojie is a professor of hospitality and tourism management at UMES. He worked at Disney World and world-renowned hotels for decades before getting into teaching.
The HTM department loves collaborating with our surrounding community, as it not only gives our students real world experience but also raises community awareness about our program
For UMES students, this partnership is more than just a dinner service—it’s an invaluable opportunity to apply classroom knowledge in a real-world setting. From menu planning and preparation to service and hospitality management, students will gain hands-on experience in fine dining operations under the guidance of some of the best culinary and hospitality experts in the region. The vision of the Hospitality and Tourism Management program is to provide the best curriculum that graduates passionate professionals with the intellectual and leadership skills, who upon graduation will raise the level of service excellence, innovation, and ethical standards, and build a strong diverse workforce in their respective organizations and the hospitality industry. This aligns with Sugar Water’s ongoing commitment to fostering growth within the culinary and hospitality community while strengthening ties with local institutions.
The French Bistro Community Dinner is a celebration of togetherness, welcoming residents, students, and visitors to connect over a shared love of great food and culture. With the combined expertise of Chef Paul Suplee, Professor George, Chef Seth, and the enthusiastic UMES students, this evening promises to be an unforgettable culinary journey.
Tickets are on sale now for $48 per person, plus tax and gratuity. Seating is limited, so be sure to secure your spot for this one-night-only event!
Get your tickets here now!
Comments