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

410-723-6397

Cuisine

Burgers topped with Kimchi, Korean mayo

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I love the fact that my chefs (one in each restaurant) get the chance to play with their food. I prefer to allow them to shine and reflect themselves in the specials. As this business is nothing if not based on consistency, I have to maintain certain recipes and… Read more »

Fried green tomatoes, eggs and hollandaise 

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 A bead of sweat rolls down my right temple. It is too damn early for this. The sun is still an hour from cracking the horizon, and I am tired, exhausted, but brunch must be served and it is an hour’s drive away. I still have to pack the… Read more »

‘Rundown’ grilled chicken and red beans

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 A fan of ironic opening lines, I find it a welcome sight to see the sun rising a little later this time of year. It means that the same fiery orb is setting a tad later as well. The days will start to get longer, the sun a little… Read more »

Closed-oven prime rib cold-weather feast

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 It is hard to look down at the little time and date stamp on my computer and realize that March will soon be departing us. Boy, time flies when you’re having fun. Wait, is anyone having fun out there? I hope you are, and as the weather is breaking… Read more »

Mahi ceviche served with plantain chips

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Last year was a year to end all years. I have been fishing for decades, but until I met my girlfriend four years ago, I had been limited to river, pond and bay fishing — namely the Chesapeake. I love fishing the bay, but it wasn’t until 2018 that… Read more »

Suplee perfects pizza crust after 40 yrs.

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I did it. I finally did it. After almost 40 years of trying, I actually made a good pizza crust. And not just good, but nigh perfect. Of course, I cannot take credit for this, but rather fell across a pizza madman on YouTube named Vito Iacobelli. I highly… Read more »

Picanha served with roasted vegetables

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 One of the most frustrating parts of being a chef is finding that beautiful “Lesser Cut” of meat that no one knows about yet, and then all of a sudden everyone knows about it. In the past, it was the Teres Major or beef clod, a cut isolated from… Read more »

Assortment of grilled vegetables to enjoy

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is it summer yet? Or even spring? No, and if I must be honest, I could go for a couple more snowstorms before the weather breaks. Even better, after we have a lovely early spring, there is nothing in this world like a late spring knockdown, drag-out blizzard. It… Read more »

Serving up fresh oysters on the half shell

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I tend to find interesting articles when I am on the road. I was fortunate enough to jump on a commercial fishing trip out of Wanchese, heading out a mere 39 miles offshore to balmy 75-degree water and an ambient air temperature of 60. It was truly strange as… Read more »

Suplee: Beauty of banana leaves twofold

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 As much as I love the snow, I lament not protecting my babies this winter. I never chopped down my banana palms and covered the roots with insulation as is the annual ritual, and frankly they haven’t asked to come down. Typically, and especially in cold winters, they will… Read more »