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Cuisine

Eggs Chesapeake and fried green tomatoes

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Good riddance 2020. Of course, we know that changing the year on our checks won’t exactly mean that we are out of the woods, but for me, knowing that it’s 2021 at least gives me hope that we are closer to the end of this fun little journey. With… Read more »

Suplee’s recipe for roasted rack of lamb

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The Christmas pajamas are on their way, finally. Yes, it is starting to feel like Christmas, at least a little. I can’t believe that it is just over a week from now. I guess I had better start shopping. With the drop in temperature (after warm days that followed… Read more »

Garlic roasted oysters inspired by Nola

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 When the oyster farmer tells you that you just fed him the best cooked oyster that he has ever eaten, you know you are on to something. I’m proud of this dish, and it is so simple that I can do nothing but bask in its modesty, even if… Read more »

Suplee serves up Wanderlust Ceviche

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I just want to get away. Is it esoteric, literal or simply a measure of calculated desperation? I can’t tell you. But, what I can tell you is that I simply want to run away, even if it is for a week or two… or a month… or three…. Read more »

Pasta with lemon-leek cream and chicken

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I enjoy teaching. I gave cooking classes when I was a club and market chef, and they were enjoyable, albeit a tremendous amount of work. In the end, folks were able to eat some good food and perhaps learn a trick or two. I especially enjoyed when a guest… Read more »

Roquette with blueberry-orange dressing

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Salads, oh sweet salads. These are new favorites of mine, despite the fact that I was raised in a salad household. Unlike my parents, notably my mother, I always had more of an affinity for meat and potatoes. But, salads? They just never did anything for me. And I… Read more »

Serve beer cheese soup with soft pretzels

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am fifty-two years old. When I stare longingly into a bowl of Wisconsin beer-cheese soup, chock-full of cream, butter, milk and gobs of extra sharp cheddar, I think of three things: deliciousness, heart attacks and constipation. I mean, don’t you? I love Beer-Cheese Soup. It has stood the… Read more »

Suplee features New Orleans muffuletta

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Oh, to wake up on Frenchmen Street, a lingering hangover evidence of another successful night in the Big Easy. It has been two-and-a-half years since I have visited New Orleans, and it saddens me thinking about that much time between my short retreats to the town that makes no… Read more »

Fall-inspired dish featured at Boxcar40

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Well, so far most people think that I am completely insane. Single father, full-time professor, columnist, owner of a restaurant and now I want to open a new one? The answer is yes. I am flattered and humbled at the reaction that I have received upon announcing the opening… Read more »

Suplee shares homemade bitters recipe

2 Cuisine

By Paul Suplee, MBA, CEC, PC-3 Acrid notes of bittersweet chocolate and sumac bounce around on my palate. The fizz of the ginger ale further accentuates the exhilarating flavors that I am experiencing. Eureka, I have made a delicious bitters from scratch. This is my first foray into homemade bitters, and I think I am… Read more »