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Cuisine

Grilled burger topped with fried tomatoes

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 We truly live in a wonderful time of home gardening. So many people are returning to the ways of yore, raising chickens, eating yard-fresh eggs, sauteeing vegetables recently plucked from the backyard and otherwise enjoying the classics. And no where is this more true than in the tomato patch…. Read more »

Suplee provides recipe for Md. crab soup

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Man, this pandemic is really beginning to become a hassle, don’t you think? There are mornings when I wake up and don’t even know what day it is. Even more exciting is the ever-present thought that August is just around the corner. I mean, dear God, I’m still waiting… Read more »

Lamb with basil puree, white BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is there anything better than a hunk of fresh fish or a freshly seared steak to bring a smile to your face? I mean, unless you are a vegan, something I greatly admire, there is something so satiating about a beautiful piece of meat adorning a simple plate. Last… Read more »

Suplee features recipe for lobster bisque

2 cuisine

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 at 15 years old. They… Read more »

Mid-Atlantic seafood boil summer treat

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What is it about the Mid-Atlantic that is just so amazing? Well, the list is long and varied, but for starters we can be in the mountains in the morning and in the ocean in the afternoon. When I lived in Southern California, we made it a practice on… Read more »

Sirloin cap with potatoes and mushrooms

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Summertime is here. Ah, the season of so many weddings has seemingly come to a screeching halt, much to the chagrin of brides and grooms the world over. For caterers, weddings are our bread and butter, and as restaurants have felt the striking blow of the pandemic, so will… Read more »

Steamed clams with chorizo, roasted garlic

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 This weekend at the shop, I am hosting the First Annual boxcar40 Clamdemic. I am looking forward to cooking clams every which way, as I truly adore clams. As a young child in a highchair, I would fend off my older siblings who would terrorize me by pretending to… Read more »

Suplee’s special mustard sauce for claws

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 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 scallops, rockfish, sea bass, lobster… Read more »

Eggs, bacon, potatoes in breakfast skillet

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 As things move slowly toward reopening, and I mention this tongue-in-cheek, since no one really knows what that means, I look with a forlorn eye to my dog. If you do not know already, I love my dog Winston. He is the most pitifully adorable maniac of a doodle… Read more »

Grow your own veggies in victory gardens

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 (May 7, 2020) As the pandemic trudges on, it becomes obvious that our lives simply will not be the same even after all of this blows over.  There could be a miracle cure in a matter of weeks, or as has been the case with other viruses and bugs, a… Read more »