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Cuisine

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 »

Shaking off the dust while waiting for spring to spring

2 cuisine

By Paul Suplee The question remains, is spring ever going to come? We all know that it is, but we are in that two to three-week window where everyone is tired of the cold and just waiting for some good news from the weatherman. Of course, waiting on reliable, good news from the weatherman is… Read more »

Some people can be real jerks. Food, too.

2 cuisine

By Paul Suplee Years ago, we took the kids to Great Wolf Lodge in the Pocono Mountains. It was a multiple-family trip, and one of the fathers made it plainly obvious that he would have rather been at a professional development day at work than on this trip with a commune’s share of wild-eyed children…. Read more »

On snowy winter days and sizzling seafood

2 cuisine

By Paul Suplee I imagine that you are tucked under a cozy blanket in front of a fireplace while you read this. And by that time, the mystery as to whether it was actually going to snow will have been solved. One meteorologist says this, while another says that. Moreover, with defiant assurance, a third… Read more »