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French toast with berry compote and brie

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 And so I sit in my office on another glorious morning, the sun not up yet as the autumn darkness has set in. It is the beginning of winter, I am afraid. The nights will get longer, and, of course, it will get colder. But fret not, as you… Read more »

Chef Suplee serves up fried alligator bites

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I was a nerd as a child. Hell, I am a nerd now, so I guess not much has changed. I adore history. When I step off the plane and make my way to the French Quarter, or St. George Street in St. Augustine, or a castle in Heidelberg,… Read more »

Recipe for Black ‘n Bleu Picanha Salad

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I hate socks. And I mean I loathe wearing the damn things. It will not be long before I reside somewhere I can walk barefoot into the supermarket year-round; say Hawai’i or Costa Rica. And if I am forced to wear my Olukais, then so be it. But I… Read more »

Charred peppers with chipotle mayonnaise

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What is a chipotle pepper? Why am I studying Ockham’s Razor, and why did he foretell Wal-Mart in the 14th century? Was he a soothsayer as was Bradbury when he was penning “Fahrenheit 451?” Why did the Romans then bastardize the former’s name to ‘Occam? Was English not good enough… Read more »

Pork dish best prepared over open flame

2 cuisine.09.07.17

(Reprint from Sept. 7, 2017 ) By Paul Suplee,MBA, CEC, PC-3 St. Augustine of Hippo wrote quite some time ago – paraphrased – that people can’t help “but to watch a man crushed under a cart’s wheel, knowing the outcome, but not able to stare away nonetheless.” I remember having a senior honors class on… Read more »

Break apart lump crab meat, don’t shred

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I look at wholesale pricelists and I want to cry. Calamari is just about non-existent, or at least good squid is. Beef and seafood prices are through the roof, and even the lesser cattle cuts cost as much as tenderloin did a few years ago. But nothing breaks my heart… Read more »

NY strip steak with garlic compound butter

2 cuisine

Years ago, I helped open a new restaurant.  On the menu, we offered a dry-aged 10-ounce New York Strip for $42 and a 12-ounce CAB New York Strip for $26.  We decided on the choice as many people would not want to spend that much on dinner. The soft openings went well, and it was… Read more »

Rockfish with cauliflower puree, veggies

2 cuisine.08.01.19

By Paul Suplee, MBA, CEC, PC-3 (Reprint from Aug. 1, 2019) One of the great joys of summer at the beach is sunset over the Assawoman Bay. Granted, it is nothing like a sunset over the Pacific, but there is something alluring about it, nonetheless. Whether it is the bright orange colors striated throughout the… Read more »

Suplee’s recipe for cheese-wrapped eggs

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is there anything better than, well, absolutely anything wrapped in toasted golden cheese? This was a new thing for me in Dominical, and I spent a few weeks trying to conjure up the courage to attempt it. When I experienced it, my mind went in a million different directions,… Read more »

Suplee presents recipe for lizano sauce

2 cuisine linzano sauce.07.04.19

By Paul Suplee, MBA, CEC, PC-3 (Reprinted from July 4, 2019) If you have been reading this blasted column for any more than a month or two, you know two things: I love to travel, and I love to bring those experiences back with me. Maybe it’s to keep it fresh in my short-term memory… Read more »