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Suplee’s special mustard sauce for claws

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 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 scallops, rockfish, sea bass, lobster… Read more »

Eggs, bacon, potatoes in breakfast skillet

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 As things move slowly toward reopening, and I mention this tongue-in-cheek, since no one really knows what that means, I look with a forlorn eye to my dog. If you do not know already, I love my dog Winston. He is the most pitifully adorable maniac of a doodle… Read more »

Grow your own veggies in victory gardens

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 (May 7, 2020) As the pandemic trudges on, it becomes obvious that our lives simply will not be the same even after all of this blows over.  There could be a miracle cure in a matter of weeks, or as has been the case with other viruses and bugs, a… Read more »

Sirloin with eggs and potatoes for breakfast

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 So, what else needs to happen in this strange, new world of ours? How many more weeks, months or years must we lay in hiding before we can arise above the ashes? This episode has been taxing on all people; truly something that has not happened in our lifetime. … Read more »

Roasted spaghetti squash with brisket jam

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 (April 16, 2020) Oh, what a wild ride this has been. My heart goes out to those north of us who were just battered by the recent nor’easter, but I am glad that we dodged the bullet on that one. Minus some trees down, I know that many of… Read more »

Enjoy pan-seared steaks while at home

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 As I sit here on Day 18 after closing the restaurant, I sip my black coffee, eating Genoa salami on wheat with Duke’s mayonnaise and spicy brown mustard. Ah yes, the German side comes out of me on such rainy mornings … occasionally, that is. Next,  I have to… Read more »

Flank steak accompanied by yakitori sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 “I dare say, this is the best cup of coffee that I have ever had.” Her father raised one eyebrow inquisitively while his daughter (my then-girlfriend) burst out in laughter, and the rest of the guests were stupefied that a 25-year-old would say something so seemingly archaic and, well, elderly…. Read more »

Knock-your-socks-off bread pudding recipe

2 cuisine

By Paul Suplee If I ever approach you with a plate of food and say something akin to, “Try this. It’s stupid,” that means that I am fully confident that you will relish in the decision. In this case, ‘stupid’ means stupendous or amazing in all things flavor. And that is not to say that… Read more »

The old microwaved steak bit, huh?

2 cusine

By Paul Suplee I wake up starving. by stomach is grumbling as I stir in this comfortable bed in Atlantic City. Here for a food show, I think about the money I won on the blackjack table last night and then immediately my mind goes to dinner. Oh, dinner. Oh, you comedy of errors. For… Read more »

Only March lamb is in this Shepherd’s Pie

2 cuisine

By Paul Suplee “In like a lion, out like a…” Oh, shut up, March and go home. You’re drunk. Usually one to moderately mock people who publicly and regularly bemoan the winter season, I am now ready to raise my pitchfork to Mother Nature and demand summer! Of course, I do remember past springs when… Read more »