Close Menu
Berlin, Ocean Pines News Worcester County Bayside Gazette Logo Berlin, Ocean Pines News Worcester County Bayside Gazette

410-723-6397

Cuisine

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 »

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 »