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

410-723-6397

Cuisine

Tuna poke bowl with Hawaiian BBQ sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 We catered a wedding last weekend at a private residence. The happy couple happens to be family friends, and they own my great-grandfather’s mansion in Cumberland. George Truog, my great-grandfather, was an eccentric Italian-Swiss artist who owned one of the largest glass companies on the East Coast at the… Read more »

Ceviche served with pickled red onions

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Yes indeed, it is a wonderful morning as I look out my office window. The pool is getting prepared for opening, my body aches from head to toe from the work I did on the front gardens yesterday and I can smell summer in the air. I am lagging… Read more »

Paul’s special sauce for stone crab claws

2 cuisin

By Paul Suplee, MBA, CEC, PC-3 Reprinted from May 21, 2020 Once again, Capt. Sonny comes through for the win! I know I write about the champions of the sea perhaps too much, but one of my favorite parts of living down here is driving to the commercial docks for dinner. Whether it is day-boat… Read more »

Ribeye with garlic shrimp, braised leeks

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 There is very little in this business that surprises me anymore. It is almost as though waking up simply means another challenge and another unrealistic obstacle to overcome. Through it all in contemporary times, it also means not only a shortage in food product (at prices that are rising… Read more »

Suplee offers recipe for ‘best wings ever’

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am pensive as I pull the succulent meat off of my chicken wings after a small catering function. I am bound and determined to make this summer an epic season. After last year, many of us are simply burnt out; defeated in many ways. In an industry that… Read more »

Seared NY strip steak with garlic butter

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Years ago I helped open a new restaurant.  On the menu, we offered a dry-aged 10-ounce New York Strip for $42 and a 12-ounce CAB New York Strip for $26.  We decided on the choice as many people would not want to spend that much on dinner. The soft… Read more »

Scallops with butternut puree, bacon jam

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Oh, the Last Hurrah; the fleeting moments of joy for the small group of us strange humans who enjoy this chilly weather. As we enter the throes of great heat and humidity, we cling to every morning during which frost adorns our lawn. I know. I know. It is… Read more »

Shakshuka morning dish filled with flavor

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I knew I should not have answered the phone, but something told me to. It was almost as though I could tell what I needed in my life, and my premonition was correct. My car’s extended warranty was in fact about to expire, and I certainly was in the… Read more »

Butter-poached duck breast with jam

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 There is something just so special about being part of a chef’s dinner. For me, it’s the camaraderie of getting together with fellow cooks and getting back to our roots. There is also a nice feeling in the challenge of living up to your colleagues and at the end… Read more »

Gin-Gin Mule variation of Moscow drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Misery loves company, and I have come to discern that no populace holds this truism closer to its heart than parents of young children in Disney, and now that it has finally reopened to the dismay of many a father, I smile an evil little grin, knowing that I… Read more »