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Cuisine

Boil includes clams, shrimp and lobster

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Reprinted from June 18, 2020 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… Read more »

Soft shell crabs served over cheesy grits

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Aristotle once said, and I quote, “Flimflam practitioners of the arts often paint pictures of scrumptious feasts, but I see nothing but gobbledygook.” This has been challenged by scholars for centuries, but it has nary been unproven. I lost a bet, and to top it off, it’s late, and… Read more »

Brownies topped with coffee ice cream

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Today was my last day at the college. To say it was bittersweet would be an understatement, to say the least. For eight years, that job was the best job I ever had. After that? Well, that just reminds me of something that a mentor shared with me decades… Read more »

Grilled rib cap with sauteed mushrooms

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I pride myself on my lovely back yard. It is an insane amount of work, and this year as I will be doing all of it, it is even more overwhelming. But, it is worth it when I get to relax in the swinging chairs. Granted, the bugs also… Read more »

Tuna sashimi and beets in ponzu sauce

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 It certainly did not feel like 95 degrees on Chincoteague, that is until around 8 o’clock when my body all but gave out. It was then that I also noticed that the rest of my crew went into survival slow-down mode. The magnificent breeze hid the fact that our… Read more »

Pickled Japanese cucumbers with chili oil

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The best laid plans of mice and men oft go awry, or as Robert Burns put it, “gang aft a-gley.” The timeless Scottish poet, the Shakespeare of Scotland, was on to something. And while we have all heard one variation or another of this potent sentence, I would wager… Read more »

Roasted butternut squash for cold May

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I guess we should all be thankful that spring has not actually sprung. Don’t throw anything at me; just bear with me for a spell. We were all hopeful last month with a few surprise warm days, but this month has already reminded us to stock the woodpiles for… Read more »

Chilled skirt steak marinated in yuzu-chili

2 cusine

By Paul Suplee, MBA, CEC, PC-3 The beautiful thing about Japanese food is how simple it can be. Despite this, though, the flavors are so profound that it makes it seem impossible that things could be so easy. But, they can be. With that being said, the frustrating part of writing about “simple” Japanese dishes… Read more »

Wagyu steak with tomato salad and egg

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The decision-maker waits patiently, his aging eyes straining to inspect the perfect chunk of beef on my plate. His nose twitches as he smells the farm-fresh eggs and the warm and cheesy stewed tomatoes, accentuated with goat cheese and homemade pesto from my girlfriend’s garden. L’éminence grise of this… Read more »

Present dry-aged meatloaf on gougères

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I have been up since 2:38 this morning. I can’t remember any particularly startling dreams, but I knew that I was up for the day. That happens sometimes when you have a mind that runs marathons daily. Sadly, though, these marathons are never accompanied with any tangible health benefits…. Read more »