You met the grand marshal; now try his recipes

by Betty Wrenn Day - Posted on Oct 17, 2012 - 02:03 PM

Photo: Robert Lee Greene and his wife, Marian Greene, are both excellent cooks, and when they work in the kitchen together look for something more than just special on the table. Photo by Betty Wrenn Day

Robert Lee Greene and his wife, Marian Greene, are both excellent cooks, and when they work in the kitchen together look for something more than just special on the table. Photo by Betty Wrenn Day

A man who says, "I would rather be on the water in the morning than be at home," is a true waterman; and that’s Robert Lee Greene, the 2012 Guinea Jubilee Grand Marshal. His name has been added to the honor roll of outstanding men and women who have spent their lives working the waters in one way or another, and otherwise upholding the heritage and lifestyle of Guinea.

When he is not on the water, you might find Robert Lee in his kitchen, a kitchen that he and his wife Marian share. They can work together at the same time and often do, without any problems. Marian, too, is an excellent cook and is quick to say, "I love to cook and love to see people eat." But when it comes to making seafood dishes, Robert Lee usually has the kitchen to himself. He can cook most anything to a taster’s pleasure but really specializes in seafood and what goes with it best.

"I guess I learned to cook by watching my mother. I once worked as a cook on a dredge boat and learned a lot there, also." He can watch others cook and then do what they did, but he chooses his own additions. Changing a recipe is no problem and making variations of the same recipe he does quite frequently.