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



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 »

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 »