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Cuisine

New Year’s resolution: make more carbonara

2 cuisine

By Paul Suplee I can always tell when it is time for the kids to get back to school. The conversation shifts quite rapidly from an old person’s diatribe on what to eat for breakfast, lunch and dinner (and what I am going to do to entertain them), to something to the effect of wanting… Read more »

On holiday parties and refined literature

2 cuisine

By Paul Suplee I stand in my kitchen breading Scotch eggs for a Christmas party, but my mind is not on these at all. It is lost in a book in which I am currently engrossed. Every now and then, a book that I have never considered crosses my path and broadens my horizon inexplicably,… Read more »

Pear tart can help chase troubles, cats away

2 cuisine

By Paul Suplee It is 7 a.m. on a brisk winter’s morn. Felix – one of our older cats – digs a single claw ever so delicately into my cheek as I sleep in my warm bed. He wants to eat. Begrudgingly, I rise to the other two cats staring at me as though they… Read more »

Food secrets should be anything but secret

2 cuisine

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

2 cuisine

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

2 cuisine

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

2 cuisine

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 »

When life gives you salmon, make BLTs

2 cuisine

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

2 Cuisine

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

2 cuisine

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 »