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Cuisine

Pickled Japanese cucumbers with chili oil

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The best laid plans of mice and men oft go awry, or as Robert Burns put it, “gang aft a-gley.” The timeless Scottish poet, the Shakespeare of Scotland, was on to something. And while we have all heard one variation or another of this potent sentence, I would wager… Read more »

Roasted butternut squash for cold May

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I guess we should all be thankful that spring has not actually sprung. Don’t throw anything at me; just bear with me for a spell. We were all hopeful last month with a few surprise warm days, but this month has already reminded us to stock the woodpiles for… Read more »

Chilled skirt steak marinated in yuzu-chili

2 cusine

By Paul Suplee, MBA, CEC, PC-3 The beautiful thing about Japanese food is how simple it can be. Despite this, though, the flavors are so profound that it makes it seem impossible that things could be so easy. But, they can be. With that being said, the frustrating part of writing about “simple” Japanese dishes… Read more »

Wagyu steak with tomato salad and egg

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The decision-maker waits patiently, his aging eyes straining to inspect the perfect chunk of beef on my plate. His nose twitches as he smells the farm-fresh eggs and the warm and cheesy stewed tomatoes, accentuated with goat cheese and homemade pesto from my girlfriend’s garden. L’éminence grise of this… Read more »

Present dry-aged meatloaf on gougères

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I have been up since 2:38 this morning. I can’t remember any particularly startling dreams, but I knew that I was up for the day. That happens sometimes when you have a mind that runs marathons daily. Sadly, though, these marathons are never accompanied with any tangible health benefits…. Read more »

Burgers topped with Kimchi, Korean mayo

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I love the fact that my chefs (one in each restaurant) get the chance to play with their food. I prefer to allow them to shine and reflect themselves in the specials. As this business is nothing if not based on consistency, I have to maintain certain recipes and… Read more »

Fried green tomatoes, eggs and hollandaise 

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 A bead of sweat rolls down my right temple. It is too damn early for this. The sun is still an hour from cracking the horizon, and I am tired, exhausted, but brunch must be served and it is an hour’s drive away. I still have to pack the… Read more »

‘Rundown’ grilled chicken and red beans

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 A fan of ironic opening lines, I find it a welcome sight to see the sun rising a little later this time of year. It means that the same fiery orb is setting a tad later as well. The days will start to get longer, the sun a little… Read more »

Closed-oven prime rib cold-weather feast

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 It is hard to look down at the little time and date stamp on my computer and realize that March will soon be departing us. Boy, time flies when you’re having fun. Wait, is anyone having fun out there? I hope you are, and as the weather is breaking… Read more »

Mahi ceviche served with plantain chips

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Last year was a year to end all years. I have been fishing for decades, but until I met my girlfriend four years ago, I had been limited to river, pond and bay fishing — namely the Chesapeake. I love fishing the bay, but it wasn’t until 2018 that… Read more »