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Cuisine

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 »

Lamb with basil puree, white BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is there anything better than a hunk of fresh fish or a freshly seared steak to bring a smile to your face? I mean, unless you are a vegan, something I greatly admire, there is something so satiating about a beautiful piece of meat adorning a simple plate. Last… Read more »

Suplee features recipe for lobster bisque

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I have a problem; an addiction, as it were. I love lobsters. I have been cooking them since 1984 in Annapolis. On an aside, in 1983 I was not allowed to touch them, as the managers at the Chart House feared my impulsive nature at 15 years old. They… Read more »

Mid-Atlantic seafood boil summer treat

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What is it about the Mid-Atlantic that is just so amazing? Well, the list is long and varied, but for starters we can be in the mountains in the morning and in the ocean in the afternoon. When I lived in Southern California, we made it a practice on… Read more »