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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 »

Don’t be shy with seasoning, Suplee says

2 cuisine*

By Paul Suplee, MBA, CEC, PC-3 I love it when friends stop by the restaurant to visit. In our business, we consider many of our guests to be friends, so suffice it to say that we see a lot of friends throughout the week. But it’s the old friends — good folks visiting from the… Read more »

Salmon or cod cakes perfect for autumn

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Oh, these fickle times during which we reinvent the wheel, conforming this terrible fantasy into something a little tastier. Right when things start to look better, new information comes down the pike that will change how we our lives and conduct business for another, unknown and extended period of… Read more »

Be kind and above all else, eat cheese

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 In the age of pandemic, what have we come to learn?  One thing for sure is that we have learned a new manner in which to communicate our differences.  The channels through which we can immediately spew our disdain on anyone who disagrees with us have become a demise… Read more »

Drizzle vinaigrette over watermelon salad

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Has anybody else noticed anything strange going on around them? With changes in social practices affecting even the simple task of going to the store, we have seen a massive shift in the manner in which we live our lives. And yet, as we get used to this altered… Read more »

Tuna poke bites served with spicy mayo

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What started out as a dry summer has certainly turned into a mental monsoon of sorts. With the storm last week and a new one brewing in the Atlantic, it only adds to an already exciting if not drastically different sort of year. As election years go, this is… Read more »

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 »