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Cuisine

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 »

Sirloin cap with potatoes and mushrooms

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Summertime is here. Ah, the season of so many weddings has seemingly come to a screeching halt, much to the chagrin of brides and grooms the world over. For caterers, weddings are our bread and butter, and as restaurants have felt the striking blow of the pandemic, so will… Read more »

Steamed clams with chorizo, roasted garlic

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 This weekend at the shop, I am hosting the First Annual boxcar40 Clamdemic. I am looking forward to cooking clams every which way, as I truly adore clams. As a young child in a highchair, I would fend off my older siblings who would terrorize me by pretending to… Read more »