Super Suppers by Shirl Casey

Are you asking yourself, “What’s for dinner tonight?” The answer is Super Suppers. Super Suppers offers you new solutions to that ageold question. It gives you and your family a healthy alternative to takeout.

This unique dining experience is part of a franchise that originated in Texas. Paul and Charlene Heister opened the doors to their Havre de Grace location in September 2007. Paul has an extensive culinary background. After attending the Washington D.C. Culinary Institute, he has prepared meals in some of the fi nest restaurants in Maryland. Paul’s wife, Charlene, takes care of the behind the scenes operations, such as bookkeeping and fundraising, and Wendy Gilbert, Paul’s sister, is the general manager. “I’m the creative one.” Paul claims. And it’s obvious to anyone meeting these key people that they work well together—and love what they do.

Super Suppers’ main purpose is to get families back around the dining table. Statistics show that families that connect with each other on a regular basis stay together. The children from these families do better in school and go on to become productive adults. In today’s busy world it is sometimes diffi cult to take the time to plan, shop for and prepare a healthy meal for the family. Super Suppers takes care of most of these steps.

There are many options available at Super Suppers. The establishment offers “Grab-n-Go,” studio sessions, Super Suppers 101, fi ll-yourfreezer days, kids in the kitchen, group parties—almost anything you want. Their Web site www.sshavredegracemd.com is very user friendly, and answers just about any question you might have. You can walk in and buy prepared meals, frozen, packaged and labeled with the cooking directions. You can buy enough for one night or one month. If you are having a dinner gathering the shop offers everything from bread and appetizers to full entrees and desserts. Both two-person and family-size portions are available. The servings are generous and cost an average of $3.50 each.

The décor of Super Suppers, based on a Tuscan theme, is beautiful, not what one might expect from a storefront in a strip mall. The entry area offers comfortable seating and the preparation room is clean and cheerful. Stainless steel shines on every work surface. Bottles of spices in a row on the kitchen shelves provide a colorful display.

I recently participated in a Super Suppers studio session. In these sessions you choose what entrees you would like to prepare. Each food choice has a workstation fully stocked with the tools and ingredients you’ll need. The helpful, friendly staff is on hand to help you prepare your choices and answer questions. The food choices and portions are healthy. “It is not health food, but healthy food,” Wendy explained. “Many people do not have time to grocery shop. Some just don’t like to, or are unable to. We take that step out for them.” One of the things that I liked about the sessions is that you are able to decide what goes in or does not go in to a dish. If the recipe calls for black olives and you don’t like them, you leave them out. If you’d like extra onions, just add them. Where else can you make a mess in the kitchen and not have to clean up? It’s nice to have dining at home made easier for you.

I decided to prepare two dishes that evening: Chicken White Bean Chili, and King Ranch Chicken. Everything looked and smelled so fresh, I couldn’t wait to take the meals home and cook them. My family and I were not disappointed. The chili was very tasty, with a great combination of fl avors. My entire family, even the kids, liked the King Ranch Chicken. It had tortilla chips, tomatoes, chicken and cheese. What kid wouldn’t like this creamy and delicious dish? Wendy said that the owners have been lucky in their choice of employees. “We have a great staff,” she added. They employ seven people, including Ben Sepulveda, who was working the night I was there. Talk about a nice young man! He was very polite and friendly, singing while he worked. Ben’s a senior in high school this year and has political aspirations. With a handshake and smile like his, he’s likely to go far.

Fill-your-freezer days are great also. They’re usually held on a day near the end of the month. Frozen meals from that month’s menu are available at a discounted rate to make room for the new month’s menu.

Paul, Charlene and Wendy are excited about being a part of the community, and are participating in fundraisers at local schools. They’ve even hosted the Red Hat Ladies and Girl Scouts. You can schedule private parties, a ladies night out or a family night. Also, Chef Paul is now offering cooking classes. Super Suppers is located at 2021 C Pulaski Highway in Havre de Grace. For more information or to schedule a session, call 410-939-4442 or go to the Web site above. I’m adding Super Suppers to my weekly dinner plans; I’m sure you will, too. —CSM