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Cuisine

Food secrets should be anything but secret

By Paul Suplee One of the dynamics that has always perplexed me in our industry is when a chef hides his or her “secrets” from people when sharing recipes. I often hear people tell me emphatically, “Chef, I know if I ask you for the recipe for [fill in the blank], you’re going to leave… Read more »

Cheesy shrimp and grits with garlic kale

By Paul Suplee The holiday season is upon us, and no I am not referring to the plethora of Christmas vacations already popping up on store shelves across our great land. I accept this egregious exploitation of commercialism and will personally stay my desires to decorate for the holiday until Thanksgiving weekend. No, for now… Read more »

Fancy mozz makes for fancy fried mozz

By Paul Suplee, MBA, CEC, PC-3 One of the things that I try to emphasize with my students is that I’m old. Not only am I old, though – I’m always learning. Despite having cooked for over 35 years, I am content that I can still be shown techniques and foods in a new light… Read more »

Take a Boxcar home with this tomato salad

By Paul Suplee, MBA, CEC, PC-3 Just when I thought that my life couldn’t get any more colorful and adventuresome, I made the potentially poor decision to open my own restaurant. Good lord, I’m 50 years old. What in the world was I thinking? Oh well, god hates a coward. It has been an absolute… Read more »

Boxcar40 brings scratch American to Pittsville

By Josh Davis, Associate Editor (Sept. 13, 2018) They fed dozens of local firefighters last Thursday, had a soft opening for family and friends on Friday, and, earlier this week, Boxcar40 officially opened to the public. Offering scratch American Cuisine, Boxcar40 promises a different kind of dining experience inside its renovated 1920s firehouse in Pittsville. “It… Read more »

When life gives you salmon, make BLTs

By Paul Suplee, MBA, CEC, PC-3 One of the joys of taking over a kitchen or opening a new restaurant is the amount of wooing that food brokers perform in order to gain your business. I love this part of the process, and brokers know that it’s simply the cost of doing business. Customer service… Read more »

Paul picks a pick of picked green tomatoes

By Paul Suplee, MBA, CEC, PC-3 Summer is at an end. As I write this very short sentence, one part of me saddens at the thought of turning back into the vampire-like pale force-to-be-reckoned-with that I become eight months per year. But, another part of me revels in the thought of September and October at… Read more »

Golden Tilefish, if you can find it, is golden

By Paul Suplee, MBA, CEC, PC-3 Ah, the White Marlin Open is here. And, for the first time since 2012, I’m not working this ravenous party of anglers, revelers and spectators, but rather fishing. By the time you read this, we will have one more day of throwing in the lines and, with any luck,… Read more »

Punishing pun purveyor admits fake news

By Paul Suplee, MBA, CEC, PC-3 I sit here, chewing on a wonderful BLT that I made and I smile to myself; more of a smirk, actually. Recently, I wrote an article about puns; an article that celebrated puns and an article that ended with the cleverest pun of all. But truth be told, there… Read more »

My dog ate my homework and my glasses

By Paul Suplee, MBA, CEC, PC-3 I don’t know why anyone, including myself, spends so much on sunglasses. You can fill my head with all the hooey about techno-gobbledygook, but once you perfect one technology (polarized lenses, for example), it’s a cheap process to mass produce. But, just like those headphones with the letter on… Read more »