June is Lobster Month at SoDel Concepts restaurants

During SoDel Concepts’ Lobster Month, Thompson Island Brewing Company in Rehoboth Beach is turning up the volume with a wood-grilled 1.25-pound lobster with clarified butter, chimichurri sauce and bok choy. SUBMITTED PHOTOS

SoDel Concepts is kicking off the summer with one of the coastal area’s most coveted crustaceans: lobsters. All 12 restaurants will feature a lobster dish on their specials list.

“Lobster is so versatile that it can complement all our concepts, from Italian to Mexican,” said Chef Doug Ruley, vice president of culinary operations. “Of course, it’s a natural for our seafood restaurants, including Northeast Seafood Kitchen, which was inspired by the cuisine in the Maine area.”

Throughout the month, the chefs at each restaurant are encouraged to flex their creative muscles with the star ingredient. “We love to engage in a little friendly competition to see who can come up with the most innovative dish,” Ruley said. “However, guests can expect to see traditional preparations as well. Few summer dishes can beat lobster with warm butter.”

Following is a sampling of some of the lobster dishes one might see on the menus: Catch 54 in Fenwick Island - steamed whole lobster with hot butter, whipped potatoes and grilled asparagus; Papa Grande’s Coastal Taqueria in Fenwick Island - tacos with buttered, broiled lobster meat, shaved cabbage, pickled red onion and spicy mayo; Northeast Seafood Kitchen in Ocean View - Portuguese lobster stew; Bluecoast Seafood Grill + Raw Bar in Bethany Beach - whole steamed 1.25-pound lobster with hot butter, roasted marble potatoes and grilled asparagus; Matt’s Fish Camp in Bethany Beach - lobster bake with a 1.25-pound whole lobster, half-pound of steamed shrimp, six steamed clams, corn on the cob and peewee potatoes; Lupo Italian Kitchen in Rehoboth Beach - Lobster Fra Diavolo with saffron calamarata pasta, cherry tomatoes, aji amarillo (a chile) sauce and lobster reduction; Bluecoast Seafood Grill - grilled whole lobster with chipotle butter, a pea tendril and radish salad, drawn butter and lemon; Thompson Island Brewing Company in Rehoboth Beach - wood-grilled 1.25-pound lobster with clarified butter, chimichurri sauce and bok choy; Crust & Craft in Rehoboth Beach - wood-fired pizza with roasted lobster meat, Baywater Farms’ tricolor cauliflower, poblano-smoked Gouda, sweet corn and tarragon puree; the Clubhouse at Baywood in Millsboro - grilled half lobster with truffled arugula, peas and smoked bacon mac-and-cheese; Matt’s Fish Camp in Lewes - Lobster Fra Diavolo; and Fish On in Lewes - whole steamed lobster with drawn butter and lemon, mashed potatoes and chefs veggies or lobster salad with Baywater Farms hydroponic tomatoes, roasted corn, pickled red onions and basil.

All SoDel Concepts restaurants are currently open for dine-in service and continue to offer carryout. For information, go to www.sodelconcepts.com.

Delaware summer job picture impacted by COVID-19

As a recent college graduate, Justin Jones was excited to start his dream job in March.

The Smyrna native was hired by ESPN as statistical analyst. His first day on the job was scheduled to be March 20.

Like most of the world, Mr. Jones’ plans were thrown off course due to the COVID-19 pandemic.

“I left Virginia to return back home to Delaware for a week before starting my job in Connecticut,” Mr. Jones said. “Well as soon as I pulled into my driveway, I got a call from my boss saying I shouldn’t move up there due to the virus.”

His start date at ESPN was pushed back to August. He then had to scramble to find a job for the summer, eventually getting hired at the Amazon Warehouse in Middletown.

Mr. Jones is just one of high school- to college-aged workers who had their summer job plans changed due to the pandemic,

Some have not been as lucky. According to a recent report by the U.S. Bureau of Labor Statistics, the teen unemployment rate was 29.9% at the end of May and was as high as 31.9% in April.

In Delaware, some of the usual summer jobs are unavailable especially at the beach as amusement parks like Funland and Jungle Jims are closed until at least the end of June.

One industry which is hiring, especially at the beach, is the restaurant sector.

Matt Patton, the director of operations for SoDel Concepts, which owns 12 restaurants along the Sussex County beaches, said SoDel Concepts was able to hire students from Cape Henlopen High and local colleges, which has helped its restaurants hit the ground running as the beaches reopened two weeks ago.

“We already have a great staff that’s with us year-round,” Mr. Patton said. “But we get the bump of what we need for the summer from those students.”

“We’ve been really lucky to have a lot of our summer employees back from last year,” Mr. Patton added. “We got a great group of Cape students, combined with a great group of students from local colleges. We’ve been lucky that we get to pick the cream of the crop. Our sales numbers have started out really good, better than last year at this time.”

Businesses at the beach will be turning to local workers this summer more than a typical year.

That’s due to the the International Student Outreach Program announcing in late May it would be canceling its 2020 program. It is run through the J-1 visa program as international students come to the United States on a 60-day work visa, which allows them an extra 30 days of residency after the 60 days are up.

The U.S. State Department put a 60-day hold on new visas in March when COVID-19 first started shutdowns in the United States. U.S. embassies and consulates suspended all routine immigrant and nonimmigrant visa services on March 20.

Due to the delay, Mr. Patton said the J-1 workers SoDel Concepts hired with the intent of starting in June won’t be able to make it.

SoDel Concepts has hired workers through the J-1 program for the last five years. It still has some J-1 workers left over from the spring who could not leave to their home country during the shutdown.

Those workers have received employment for the summer.

“They’ve been in the country for a while,” Mr. Patton said. “It was difficult for them to go home, but luckily they were able to extend their stays here. So we still have a handful of J-1 workers, just not as many as last summer.”

When restaurants were only serving takeout and delivery during the state’s shutdown, SoDel Concepts was still training its summer workers online.

“We started bringing people back I think a lot earlier than a lot of other places,” Mr. Patton said. “We never stopped training. Our training director Meghan King transitioned everything online so we really didn’t miss a beat. When people come to work for us, it’s not just a summer job. We want to make sure they’ll learn some things that will help them with their career, whether that’s in the restaurant business or not.”

“We’re always hiring,” Mr. Patton added. “We’re always looking for good talent. That hasn’t stopped because of COVID.”

Thompson Island Brewing Company releases four new craft beers

Thompson Island Brewing Company and Revelation Brewing Company, both in Rehoboth, recently teamed up to make Revivial, a sour ale available at Thompson Island. It is one of four new brews from Thompson Island Brewing Company.

Thompson Island Brewing Company in Rehoboth Beach recently released four limited-edition new beers available in cans. One of the latest offerings, Revival, is a collaboration with nearby Revelation Brewing Company.

“Brewmaster Jimmy Valm designed these beers for the warm weather,” said Matt Patton, director of operations for SoDel Concepts, which owns Thompson Island and 11 other coastal Delaware restaurants.

Patton, a certified cicerone, and the staff gave the beers a trial run in Thompson Island’s enclosed beer garden and front patio.

“We can confirm that they’re delicious, refreshing and ideal for alfresco dining with friends,” he said.

Available in cans to go or on draft, the beers include:

• Revival (5.7% AVB) is a collaboration with Revelation Brewing Company. “The sour ale has lively hints of strawberry and apricot. It’s tart yet sweet and sharp yet fruity.” Patton called it a “celebration of early summer, good friends and great neighbors. We had a great time making this beer with Revelation’s team.”

• Fresh Double Caribbean Punch (8.5% ABV) is the latest in Thompson Island’s Fresh series. “The fruited sour was inspired by rum punches in Puerto Rico and Grenada. Expect to taste guava, pineapple, mango, pomegranate, lime and nutmeg.”

• Frivolous (7.5 ABV), a double IPA, is a salute to the “little perks,” Patton said, “that add something to our day.” “Pilsner and honey malts form the sweet foundation. The combination of Sultana and Centennial hops create a bouquet of orange peel and pineapple. Enjoy a resinous bite on the finish and a smooth, refreshing body.”

• Clawback (9.5%) is a fruity double IPA made with Norwegian Kyeik yeast. “Valm and his team added a heavy dose of Cascade, Citra, Mosaic and Calypso hops for a cornucopia of pineapple, honeydew, orange and citrus. It’s loaded with oats and wheat for a smooth, refreshing brew.”

All SoDel Concepts restaurants are currently open for dine-in service. The establishments are continuing to offer carryout, and all Thompson Island beer is available to go in cans and crowlers.

Voices: SoDel’s Kammerer says pandemic reinforces fragility of life, business

Scott Kammerer, President of SoDel Concepts, with his dog Winston | Photo by Carolyn Watson Photography

Scott Kammerer is president of SoDel Concepts, which owns 12 coastal restaurants from Lewes to Fenwick Island and beyond plus a number of other related businesses and a charitable nonprofit foundation called SoDel Cares. He was recently named to Nation’s Restaurant News’ 2020 list of the most influential leader in the restaurant industry. He is also the chairman of the Delaware Restaurant Association and the recipient of such awards including the Marvin S. Gilman Superstar in Business Award, presented by the Delaware State Chamber of Commerce.

Scott Kammerer, President of SoDel Concepts, with his dog Winston | Photo by Carolyn Watson Photography

SoDel is guided by three core principles. It believes in “cooking beautiful, simple food; developing the people we work with, and making the world a better place,” a philosophy that Scott discusses in this interview. It has been edited for length and clarity and was conducted by Editor Peter Osborne.

The National Restaurant Association thinks that a third of us won’t survive. But I think we have a small and close-knit community of 3,000 independent restaurants in Delaware, and that could work in our favor. We have a good connection to our customer base, and we have received a lot of support from the community.

Half of restaurants close within five years of opening. Restaurants are a labor of love; it’s part of who you are. Sometimes people just decide they don’t want to do it anymore. The biggest reason for an established restaurant closing is that their concepts are outdated, but this particular challenge is tremendous. It saps your energy. The deciding factor will be what you can withstand, what’s your appetite for continuing. The time period for reopening will drive the decisions and how much work restaurants have to do to modify their controls and make sure both customers and staff are safe.

The restaurant business is unusual because of the variable costs – it’s a cash-flow business with razor-thin margins. It’s tricky to manage through. At SoDel, we’re a collection of small businesses – 15 to 18 small businesses that we manage under one umbrella, which makes us nimble and able to pivot.

When the shutdown started, the NRA recommended layoffs so that’s what we did at SoDel Concepts. But we started hiring back immediately – 75% within two weeks – and brought back about 95% of our salaried managers.  Just about everyone else was given the chance to come back at some point. Some decided not to for personal reasons.

We had 750 people working the day before the shutdown. Today we’re in the 650 range. At this time of year, we’re supposed to be ramping up to 1,000 and by summer we normally have 2,000 – We have one restaurant that did 300 takeout orders in a day recently so we needed a full staff. We did 60 covers last night at a different restaurant. We still need cooks, chefs, servers. People are ordering beer, so we need bartenders. We’re doing it in short shifts. Our marketing department had to stay active as did HR, corporate chefs and our directors of operations.

You can say we’re shut down, but we’re really not. Carryout is a lot of work; restaurants typically flex up and down on a regular basis during the week. We have a lot of part-timers. A lot of teachers – 35 last year – during the summer. A lot of single moms, a lot of students getting their Master’s. We hire a lot of nursing students. We have so many alumni that now work at Beebe Healthcare that we had a fundraiser where we donated 100% of the proceeds to Beebe for personal protective equipment.

I see challenges as opportunities. The 2008 financial crisis was actually a good opportunity for us. I think a lot of restaurants in Delaware will make changes because of the pandemic in the long run. They’ll keep carryout in place and be more stringent on health protocols.

We all report to about 27 different government agencies and that relationship is only going to get stronger. We have our own internal health inspector department, which will continue to get stronger.

I think we’ll probably switch to a more hybrid model with a combination of dining room and carryout. We used to do 2% carryout; in the future it will be more like 10%.

A certain percentage of diners may never go back, but restaurants are counterpunchers. Twenty years ago, there were no-gluten free menus. Now we ask more about allergies. Restaurants serve guests and guests ask for things. You won’t see the changes right away because it takes a while to build a consensus – 10 years ago everyone had plastics straws and now nearly no small restaurant uses them. You can’t jump the gun and overreact; but we’ll all slowly adapt.

Our elected officials are doing the best they can in developing restaurant-specific plans. We have open lines of communication. It’s a balancing act and you have to thread the needle. We’ve all made a commitment to follow the guidelines, and we’re encouraging everyone to do the best they can in a challenging situation.

People want to feel safe and secure. There is a great amount of trust between restaurants and guests in good times and bad. One of the best things that came out of 9/11 was that people came to restaurants – to feel a sense of togetherness, and I believe that.

I think a phased approach is right. It takes a while – two to four weeks – to gear back up. We’re two or three phone calls away from being able to be up and fully running with food and supplies. We are a family business, but we’re also highly organized and structured with a chain of command and layers. Some small restaurants don’t have that kind of support, so it will be an enormous challenge for them

There will be very strict guidelines in Phase 1 – tables will be 8 feet apart and we’ll only take reservations. When we get to Phase 3, there won’t be any restrictions but there may be adjustments. For example, I think you’ll only see paper menus.

Thompson Island Brewery | Photo c/o SoDel Concepts

Down here at the beach, there are a lot of interconnected restaurants, a lot of mentoring and movement between restaurants, a lot of friendships and former working relationships. All this has brought people closer together; I’m seeing a lot more camaraderie within the industry here, that is a great thing.

Thompson Island Brewing Company opened in November, so the closure put us in a unique position. When the governor amended his order to allow restaurants to sell alcohol to-go, we started selling Thompson Island beer at every restaurant and sales went up because we primarily only sold our brand. We’ll keep that going after this is over and keep our distribution network going.

The best lesson I’ve taken from this is something I’ve always focused on. Business is very fragile, and life is fragile. Remember not to take anything for granted. I’ve always been good at planning and we had a well-thought-out plan for something like this. People inside the company laughed at me. But we were ready to execute when it happened.

Back in 2009 there was a pandemic and the insurance company came to us and said they’ll no longer be covering us for a pandemic. We needed to come up with a plan. Delaware did an amendment that allowed companies to carve out a pandemic clause (a rider with an additional premium). Before swine flu, it was covered but with the change it cost $3,000 per year per restaurant. Almost every restaurant just declined that additional coverage.

We have crisis plans in place, a good blueprint, that we enacted. Right now, we’re doing about 50% of our normal volume for this time of year. When we get to Phase 1, we’ll be at about 60% and Phase 2 will be about 75%. But I don’t think we’ll be back to 100% capacity until next Memorial Day.

The most important thing for our company is to stick to our core principles. You can change the forks or what you serve, but it’s comforting in times of crisis to have core principles that can guide you through the crisis. If you are not sure about something, you can ask yourself, does this fit with who I am? With what our company stands for? And that makes decision-making a lot easier.

Giving back is a meaningful part of what we do. When times are really bad, it gives people a glimmer of hope when you give back.

This is a good challenge for me, to guide this company through this. I’m not afraid of anything and I won’t back down.

Matt’s Fish Camp and ThinkSecureNet provide lunch for Troop 7

Wes Books, right, a manager at Matt’s Fish Camp in Lewes, and Emily Voshell, an account executive with ThinkSecureNet, prepare to deliver lunches to Delaware State Police Troop 7 in Lewes. SUBMITTED PHOTOS

Matt’s Fish Camp in Lewes, part of the SoDel Concepts hospitality group, and ThinkSecureNet recently teamed up to bring lunch to Delaware State Police Troop 7 in Lewes.

“Troop 7 has been hard at work during the state of emergency, and they will continue to do so as the beaches reopen,” said Emily Voshell, an account executive at ThinkSecureNet, which is headquartered in Lewes and provides managed IT solutions and support to local companies as well as to clients nationwide across all industries. SecureNetMD, a division of ThinkSecureNet, focuses exclusively on healthcare IT solutions.

“We know that SoDel Concepts has been doing a lot to help the community during these difficult times, and as a thank you to SoDel and Troop 7, we wanted to purchase lunch for the police staff,” she continued. “We want to commend SoDel Concepts and its team for their amazing efforts.”

The two companies split the cost of the lunch.

ThinkSecureNet founder Jack Berberian has helped raise funds for hospital medical supplies and offered free help desk services for first responders and their families.

ThinkSecureNet has also covered the cost of rooms for first responders, troopers, firefighters and nurses, and ensured that food and other items - as well as hotel accommodations - are available for the healthcare staff if needed. The company has also established an account with a national food distributor to provide affordable food and other items to ThinkSecureNet’s team and their families.

SoDel Concepts recently donated $87,000 to Beebe Medical Foundation's COVID-19 Relief Fund.

SoDel Concepts has been offering contactless curbside carryout with online ordering and payment during the state of emergency. The company’s 12 restaurants will open for seated service Monday, June 1. Reservations are required.

For a list of SoDel Concepts restaurants with carryout menus, visit sodelconcepts.com/carryoutmenus. For information on ThinkSecureNet, go to www.thinksecurenet.com.

SoDel Concepts continues to prepare food for Meals on Wheels Lewes-Rehoboth

Maggie Williamson, a Sussex County native, is now supervising the food preparation program for Meals on Wheels Lewes-Rehoboth. Williamson is an employee with SoDel Concepts, which assembles the MOWLR meals in the kitchen at Fish On, one of the company’s 12 restaurants.

During the novel coronavirus pandemic, SoDel Concepts continues to prepare meals for more than 250 homebound seniors in the Meals on Wheels Lewes-Rehoboth (MOWLR) program.

The Rehoboth Beach-based hospitality company uses the kitchen in Fish On in Lewes to cook and assemble more than 500 meals a day. The nonprofit MOWLR raises funds and coordinates volunteers to deliver the packaged meals. (On Friday, seniors also receive meals for Saturday and Sunday.)

“During this crisis, MOWLR’s service is more crucial than ever,” said Scott Kammerer, president of SoDel Concepts, which has 12 restaurants in coastal Sussex County. “People are staying at home during the state of emergency, and, as a result, seniors in our communities are vulnerable. Neighbors may not check on them as much as in the past, and family can’t stop by to connect. MOWLR ensures that they’re getting balanced meals.”

The MOWLR culinary team was previously led by Jen Bradour, a corporate chef for SoDel Concepts. Bradour is now transitioning into the company’s staff training department, where she will oversee kitchen employee training. Maggie Williamson, a Sussex County native, now oversees the MOWLR meal prep.

Meals on Wheels Lewes-Rehoboth provides more than 250 area seniors with more than 500 meals a day. SoDel Concepts prepares the meals in the kitchen at Fish On in Lewes.

“I’ve been involved in MOWLR and SoDel Concepts for some time, and I’m very proud of the program and the food that we make,” said Williamson, whose mother is a chef.

Bradour said Williamson is perfect for the job.

“She knows the program, she’s highly reliable, and she’s committed to the mission of helping those in need.”

Ann Bailey, president of the MOWLR board, would agree.

“Meals on Wheels Lewes-Rehoboth is extremely fortunate to collaborate with SoDel Concepts’ team, especially during this time of pandemic,” she said. “Maggie Williamson and her dedicated team have worked tirelessly to implement our mandated guidelines for driver pickup and meal distribution. The coordination with our MOWLR staff has been flawless, and the meals continue to be nourishing and delicious.”

For information on MOWLR, visit mealsonwheels-lr.org.

During Delaware’s state of emergency, 11 of SoDel Concepts’ restaurants, including Fish On, are open for carryout. Online ordering and payment, and curbside delivery are recommended. For a list of SoDel Concepts restaurant with carryout menus, visit sodelconcepts.com/carryoutmenus.

Thompson Island Brewing making hand sanitizer

For limited time, complimentary bottle included with takeout orders

When Thompson Island Brewing Company opened late last year, the Rehoboth Beach brewery met the continued demand for craft beer and casual yet high-quality fare.

Today, the SoDel Concepts restaurant is keeping up with a more recent demand: hand sanitizer.

For a limited time, customers who order carryout will receive a complimentary bottle of Little Beauties, the hand sanitizer made by brewmaster Jimmy Valm. Online ordering and payment, and contactless curbside delivery are recommended.

“According to the Centers for Disease Control and Prevention, keeping your hands clean is an excellent way to curb the spread of COVID-19,” said Scott Kammerer, SoDel Concepts president. “Hand sanitizer can be hard to find during this crisis. Since we have the right facilities, we decided to make our own.”

Breweries must have a sterile environment to make a good craft beer, explained Valm, who is using a sanitizer recipe provided by the World Health Organization.

“Like most breweries, we use high-proof isopropyl alcohol for sanitizing surfaces, and that’s a primary ingredient in hand sanitizer,” he said.

Little Beauties will be available as long as supplies last.

For a list of SoDel Concepts restaurant with carryout menus, go to www.sodelconcepts.com/carryoutmenus.

SoDel Concepts to give ALL April 18 proceeds to Beebe COVID-19 Relief Fund

Eleven of SoDel Concepts’ 12 restaurants, including Bluecoast Seafood Grill & Raw Bar in Rehoboth Beach and Bethany Beach, will participate in the April 18 fundraiser to benefit the Beebe Healthcare COVID-19 Relief Fund. Online ordering and payment and contactless curbside pickup are encouraged. Shown with a prepared order is Bluecoast team member Molly Williams. 

SoDel Concepts restaurants will raise funds Saturday, April 18, for the Beebe Healthcare COVID-19 Relief Fund, which was organized by the Beebe Medical Foundation to support Beebe healthcare workers on the frontline of the pandemic. A full 100 percent of April 18 sales will go to the foundation. 

Crust & Craft in Midway is one of the SoDel Concepts restaurants that will donate 100 percent of its April 18 carryout sales to the Beebe Healthcare COVID-19 Relief Fund. Online ordering and payment and contactless curbside pickup are encouraged. Shown is Crust & Craft team member Michael Bloom.

During the state of emergency due to the novel coronavirus pandemic, SoDel Concepts has offered takeout at 11 of its 12 restaurants. Online ordering and payment are available at each location. “For everyone’s safety, we’ve strongly encouraged contactless curbside pickup,” said Scott Kammerer, SoDel Concepts president.

To donate directly to the Beebe fund, go to www.beebehealthcare.org/donate-funds-covid-19-relief.

“The doctors, nurses and other healthcare providers are doing a remarkable job of caring for our community in this crisis, and we are committed to their well-being and safety,” Kammerer said. “We want to help them get the resources they need to continue the fight.”

April is also Fried Chicken Month at SoDel Concepts restaurants. Customers can sample the chefs’ creative takes on the popular comfort food and help Beebe Healthcare at the same time. Beer, wine and cocktails are available.

For a list of SoDel Concepts restaurants with carryout menus, go to www.sodelconcepts.com/carryoutmenus.

Rehoboth Beach restaurateur receives national leadership honor

Scott Kammerer, president and CEO of SoDel Concepts stands next to a photo of the late Matt Haley at Lupo Italian Kitchen in Rehoboth.

Sussex County restaurants are getting more honors.

Last month, Matthew Kern, head chef of Heirloom restaurant in Lewes, was selected as a semifinalist for a James Beard Award for Best Chef in the Mid-Atlantic region.

This month, Scott Kammerer, president of Rehoboth Beach's SoDel Concepts, was named to Nation’s Restaurant News’ 2020 list of the most influential leaders in the restaurant industry. 

Kammerer, who started working in Delaware restaurants in 1992 as a dishwasher, is in charge of the hospitality group that operates 12 restaurants at the Delaware beaches.

He was one of 95 CEOs who were selected from more than 660,000 nationwide restaurants for the honor from Nation's Restaurant News, an American trade publication covering the food service industry.

Kammerer, in a prepared statement, said he was honored to be included on the list that included "not only talented and creative business people, but many are also industry advocates and dedicated philanthropists.”SoDel's restaurants include Fish On and Matt’s Fish Camp in Lewes; The Clubhouse at Baywood in Millsboro; Crust & Craft, Bluecoast Seafood Grill + Raw Bar, Thompson Island Brewing Co. and Lupo Italian Kitchen in Rehoboth; Matt’s Fish Camp and Bluecoast Seafood Grill + Raw Bar in Bethany Beach; NorthEast Seafood Kitchen in Ocean View; and Catch 54 and Papa Grande’s Coastal Taqueria in Fenwick Island.

Kammerer is a past recipient of the Delaware Restaurant Association’s Cornerstone Award and the Delaware State Chamber of Commerce’s Marvin S. Gilman Superstars in Business Award. He’s currently chairman of the Delaware Restaurant Association.

Lauren Herlihy named president of SoDel Cares

Lauren Herlihy has been named president of SoDel Cares, the charitable arm of SoDel Concepts, a hospitality group with 12 restaurants in Sussex County.

Herlihy, who is a director of operations for SoDel Concepts, will serve a two-year term. For the past two years, she’s been active on the organizing committee for the annual SoDel Cares fundraiser.

“Lauren is an integral and valued member of our team,” said Scott Kammerer, president of SoDel Concepts and founder of SoDel Cares. “She is always looking for growth opportunities, both professionally and personally. She is already familiar with SoDel Cares, and the board felt that she would be a wonderful leader.”

The foundation was created to honor the philanthropic work of SoDel Concepts founder Matt Haley, who died in 2014.

Other board members include Kammerer; Lindsey Barry, past president; Alan Levin; and Nelia Dolan, vice president.

A Baltimore native, Herlihy has a bachelor’s degree in Russian history from Towson University. She’s been working in the hospitality industry since she was 14, and she joined SoDel Concepts in 2011. In 2014, she became the general manager of Catch 54.

As director of operations, Herlihy oversees Catch 54 and Papa Grande’s Coastal Taqueria in Fenwick Island. She lives in Frankford with her husband Colin, and their two dogs, Ginger and Junebug.

Thompson Island Brewing Company to host beer-pairing dinner March 11

This chicken-and-dumplings dish, paired with Good Times Double IP, will be one of the courses served at Thompson Island Brewing Company’s inaugural beer dinner March 11 in Rehoboth Beach. SUBMITTED PHOTO

Thompson Island Brewing Company in Rehoboth Beach will host a five-course beer-pairing dinner at 6 p.m., Wednesday, March 11.

This will be the first in a planned beer dinner series, which will complement the wine dinner program that SoDel Concepts runs in seven of its restaurants. The dinners will emphasize the characteristics in beer that make them perfect accompaniments to food, and the importance of pairing the right beer with the right food to better enjoy the flavors of both.

“We are so proud of the beer that our brewer and his team have produced since opening. It is both delicious and widely varied in every way. But we are equally proud of Chef Lou and his team,” said Scott Kammerer, president of SoDel Concepts, which owns the brewpub as well as 11 other coastal Delaware restaurants. “We couldn’t wait to have our first beer-pairing dinner, so that we could showcase our food and beer together. This dinner will be awesome.”

The menu is as follows:

First course: Brewer’s plate with pork-apple-and-hemp sausage, Point Reyes Toma cheese and a hot honey-buttered dipped biscuit. (Little Friday Helles Lager)

Second course: Loaded potato skins with TI BBQ beef brisket “burnt” ends, TI cheese sauce scallions and crispy onions. (Thompson Island IPA)

Third course: Slow-roasted blackened pork belly, cooked for 24 hours and served with Low Country succotash and red-eye gravy. (Beautiful Mango Blood Orange Kettle Sour)

Fourth course: Chicken and dumplings made with smoked fried chicken thighs, herbed drop dumplings, spring peas, Yukon potatoes and mirepoix (onions, celery and carrots). (Good Times Double IPA)

Fifth course: Cold Brew Candy Bar Cream Pie with a cocoa crust, nut crunch and malted milk whip. (Magnifico’s Belgian Waffle Pastry Stout)

The cost is $45 per person. For reservations, call 302-226-4677.

SoDel Concepts’ Employees Make Cookies for Homebound Seniors

 Jen Bradour (left) and Maggie Williamson of SoDel Concepts organized a cookie drive for seniors in the Meals on Wheels Lewes-Rehoboth program. The chefs traveled in a decorated van to all 12 SoDel Concepts restaurants to collect 4,300 cookies for packaging and delivery.

SoDel Concepts chefs Jen Bradour and Maggie Williamson made a list and checked it twice. The coworkers organized a cookie drive involving the company’s 12 restaurants to provide holiday treats to homebound seniors in the Meals on Wheels Lewes-Rehoboth program.

To help counter the blues that some homebound seniors experience around the holidays, chefs Jen Bradour and Maggie Williamson of SoDel Concepts got creative. The chefs are on the team that prepares meals at Fish On for more than 200 seniors served by Meals on Wheels Lewes-Rehoboth (MOWLR).

 “We wanted to do something special this past holiday, so we organized a cookie drive,” said Bradour, who coordinates the SoDel Concepts MOWLR program. “Since SoDel Concepts has 12 restaurants, we were hoping to get about 2,700 cookies—enough for each client to receive a dozen.”

 Bradour and Williamson decorated a minivan in holiday finery and made the circuit, from Lewes to Fenwick Island. When they finished their route, they had a total of 4,300 cookies, which MOWLR volunteers packaged at Fish On. 

 On Christmas morning, each senior in the program received homemade cookies with their holiday meal. 

SoDel Concepts prepares meals for more than 200 seniors in the Meals on Wheels Lewes-Rehoboth program. This year, SoDel Concepts’ employees baked cookies for the participants’ holiday meal, and volunteers like Jim Myers packaged them for delivery.

 “Our team went above and beyond,” Bradour said. “The seniors we serve were ecstatic to receive something special on Christmas morning, and I am still receiving notes of gratitude.”

 Scott Kammerer, president of SoDel Concepts, praised the chefs’ initiative. “I’m always proud of our work with MOWLR, but Jen and Maggie took it to the next level,” he said. “They had a great idea, and were able to involve the whole company in doing something special for the seniors we serve at MOWLR.”

 For information on SoDel Concepts, visit sodelconcepts.com. For information on Meals on Wheels Lewes-Rehoboth, visit mealsonwheels-lr.org.

SoDel Concepts holds professional development retreat

SoDel Concepts team members shown are (l-r) Lauren Herlihy, a director of operations; Ronnie Burkle, corporate chef; Dru Tevis, corporate pastry chef; and Doug Ruley, vice president of culinary operations. SUBMITTED PHOTO

SoDel Concepts recently held its third annual SoDel Professional Development and Strategic Retreat at the Clubhouse at Baywood in Millsboro, an event venue and one of the Rehoboth Beach-based company’s 12 restaurants.

More than 170 employees attended the event, which included a keynote address, a session for questions and answers, a chef panel and breakout sessions.

More than 170 employees attended SoDel Concepts’ annual retreat, including (l-r) Jen Bradour, chef; Lindsey Barry, controller; and Shannon Colburn and Danielle Panarello, both directors of operations.

“We’re dedicated to helping our employees grow professionally and personally,” said Scott Kammerer, president of SoDel Concepts, which also has hospitality management and consulting divisions. “We hold support and development classes throughout the year, but this retreat gives us a concentrated block of time to learn and exchange ideas.”

Dan Levin, director of operations, kicked off the retreat with a recap of 2019. Three chefs – Doug Ruley, Ronnie Burkle and Dru Tevis – participated in a moderated panel session that explored their paths to success.

“It was inspiring to the young cooks and chefs in the room, and it showed them how they can grow with our company,” said Kammerer, who held a question-and-answer session.

Alan Levin, SoDel Concepts senior advisor, gave the keynote speech. Before joining SoDel Concepts, Levin was the director of the Delaware Economic Development Office, and the president, CEO and majority owner of Happy Harry’s, a Delaware-based drugstore chain.

Eunice Carpitella, owner of Transformative Dynamics, talked about leadership, and Kim Blanch, community services manager at Beebe Healthcare, discussed using breath to manage stress.

SoDel Concepts’ retreat attendees shown are (l-r) Chad McMaster, general manager of Lupo Italian Kitchen; Dru Tevis, corporate pastry chef; Drew Synnestvedt, assistant manager at the Clubhouse at Baywood; Stephanie Delp, event coordinator at The Clubhouse at Baywood; and Stephanie Kauffman, director of event sales for the Clubhouse.

The event also included a philanthropy panel featuring Lindsey Barry, the controller for SoDel Concepts, who also works with SoDel Cares, the company’s foundation. The panel also included Shannon Colburn, a director of operations, who is active in philanthropic endeavors, and Jen Bradour, an executive chef, who oversees the kitchen for Meals on Wheels Lewes-Rehoboth, a SoDel Concepts client.

Attendees were treated to breakfast and lunch prepared by the Clubhouse at Baywood team members. Tevis made the desserts.

“The team at The Clubhouse at Baywood does an excellent job preparing and setting up the building for our event, and the food is delicious,” Kammerer said.

Kammerer named board chair of Delaware Restaurant Association

Scott Kammerer, president of SoDel Concepts, was named chairman of the board of the Delaware Restaurant Association.

The Delaware Restaurant Association named Scott Kammerer chairman of the board for a two-year term beginning in 2020, the DRA announced Feb. 6.

Kammerer is the president of SoDel Concepts, which owns 12 restaurants in coastal Sussex County.

“Transformational leadership is vital as the Delaware Restaurant Association looks to help the industry navigate and innovate into the future,” said Carrie Leishman, president and CEO of the DRA. “As a visionary operator, Scott will serve as the voice representing the incredible power of restaurants — as an economic powerhouse and an industry of opportunity for all. He is a model for these values in his own community and in how he empowers his people.”

Kammerer started his career in the Delaware hospitality industry in 1992 as a dishwasher in Rehoboth Beach. By 1996, he was the general manager of a popular seafood restaurant. He is now one of the most successful restaurant developers in the history of Delaware.

Kammerer is a past recipient of the DRA’s Cornerstone Award and the Delaware State Chamber of Commerce’s Marvin S. Gilman Superstars in Business Award.

Kammerer has been involved with the DRA since he became president in 2014 after the death of SoDel Concepts’ founder, Matt Haley, who was also active.

“The DRA is an important advocate for the hospitality industry, and the organization is also a critical resource for restaurants of all sizes,” said Kammerer. “The Delaware Restaurant Educational Foundation also plays an important role in creating tomorrow’s industry leaders. I’m excited to see where the next two years will take us.”

Delaware restaurants are the “now” industry, Leishman said. “Looking into the next decade, the only constant will be the lightning speed of change that the industry will face.”

To start, Kammerer said he wants to help influence legislation that affects the Delaware industry and create awareness of the importance of the restaurant industry to the state’s economy.

The Clubhouse at Baywood Receives WeddingWire Couples’ Choice Award

The Clubhouse at Baywood recently received the Couples’ Choice Award from WeddingWire, a global resource for engaged couples. To be considered, vendors must have at least five four-to-five-star reviews.

 The Clubhouse at Baywood in Millsboro, Delaware, recently received the Couples’ Choice Award from WeddingWire, a global marketplace featuring more than 500,000 wedding vendors. 

To qualify for the award, vendors must collect at least five four-to-five-star reviews throughout the year.

Located in Millsboro, Delaware, The Clubhouse at Baywood has a large ballroom overlooking manicured grounds, a veranda and room for a tent.

“The Clubhouse at Baywood is devoted to giving couples a spectacular experience,” said Danielle Panarello, director of operations. “We have a team of experienced wedding coordinators; an in-house florist and we can handle everything from the rehearsal dinner to the wedding and reception to the farewell brunch.”

Located in Baywood Greens, The Clubhouse is on a gorgeously landscaped golf course that makes the perfect backdrop for photographs. The venue includes a restaurant that is open to the public for lunch and dinner seven days a week. As a result, interested couples and their families can dine at The Clubhouse to view the facilities.

The large ballroom overlooks the greens and gardens. There’s also an outdoor veranda and grounds that can handle a tented reception. Couples can elect to have all their weekend events in one place. 

“Our team pulls out all the stops to ensure that the couple and their guests will have a memorable day,” said Scott Kammerer, president of SoDel Concepts. The hospitality group owns The Clubhouse at Baywood and 11 other coastal Sussex County, Delaware, restaurants. “The staff deserves this recognition.”

In addition to the WeddingWire award, The Clubhouse at Baywood received Best Wedding Reception in Sussex County from the readers of Coastal Style magazine. For two years, Rachael Bain received the magazines Best Wedding Planner in Sussex County honor. 

For information about The Clubhouse at Baywood, visit baywoodclubhouse.com.

Thompson Island Brewing Co. holds Neighborhood Night events

Neighborhood Nights at Thompson Island Brewing Company include a tour led by Brewmaster Jimmy Valm.

Thompson Island Brewing Company in Rehoboth Beach is giving neighbors, club members and other groups a chance to gather in a fun, informal environment.

In January, the restaurant began offering Neighborhood Night, which includes a brewery tour and discounts on beer flights.

The Ocean View Beach Club kicked off the promotion, which is offered on weeknights from Sunday through Thursday.

“The group enjoyed their brewery tour and a flight of beer, and many stayed for dinner afterward,” said Lisa Breedlove, general manager of Thompson Island Brewing Company, one of 12 SoDel Concepts restaurants in coastal Sussex County. “We’re looking forward to hosting more groups who are interested in a casual but informative night out.”

All Neighborhood Night guests receive a 25-minute brewery tour led by Brewmaster Jimmy Valm; a reserved section in the beer garden, weather permitting, or in the restaurant; and 25 percent off a flight of beer after the tour.

“It’s a great way to congregate with your neighbors in the awesome setting at Thompson Island,” Breedlove said.

For more information about holding a Neighborhood Night at Thompson Island Brewing Company, call 302-226-4677 or email sean@sodelconcepts.com.

Thompson Island Brewing Co. hosts running/walking club

Every Thursday at 5 p.m., runners and walkers meet at Thompson Island Brewing Company in Rehoboth Beach for a one-or a three-mile route. Afterward, they gather together for discounted pints. [PHOTO PROVIDED]

Thompson Island Brewing Co. and the Rehoboth Beach Running Company have joined together to create the Thompson Island Brewing Co. Run Club.

At 5 p.m. every Thursday, participants meet in the beer garden of the new Thompson Island Brewing Co. brewpub, 30133 Veterans Way, Rehoboth Beach. Runners can choose a one- or three-mile route in the surrounding area. After the run, the group gathers back in the beer garden, a portion of which is tented and heated. There is also a fire pit. The running club regulars call themselves the “Loblolly Crew” as the Loblolly Blonde Ale is their beer of choice, a perfect post run thirst quencher.

All skill levels are welcome.

Every Thursday at 5 p.m., runners and walkers meet at Thompson Island Brewing Company in Rehoboth Beach for a one-or a three-mile route. Afterward, they gather together for discounted pints. [PHOTO PROVIDED]

“It’s a great way to meet people,” said Matt Patton, director of operations for SoDel Concepts, which owns Thompson Island Brewing Co. and 11 other coastal restaurants in Delaware. “Everyone is enthusiastic before, during and after the run.”

Mary Beth Evans, owner of Rehoboth Beach Running Company, said the collaboration is a fun way to benefit the beach area’s running community. Once a month, there is a $25 gift card giveaway to her store, and runners get 25% off pints at the brewpub each week.

“Our brewery was designed to reflect the outdoor coastal lifestyle,” said Patton, who is a Certified Cicerone, a professional designation in the beer industry. “We love the sense of community that the run club brings to the brewpub.”

For more, visit sodelconcepts.com.

SoDel Concepts celebrates Grilled Cheese Month in January

Chef Maggie Cellitto of Matt’s Fish Camp in Bethany Beach slowly roasts pork butt before piling it on wheatberry bread with charred peppers and muenster cheese. This tweak on the grilled cheese sandwich is part of SoDel Concepts’ Grilled Cheese Month in January. SUBMITTED PHOTOS

Chef Brendan Tharp at Bluecoast Seafood Grill + Raw Bar has featured a lobster-and-scrapple grilled cheese as part of SoDel Concepts’ Grilled Cheese Month, which runs through January.

Once again, SoDel Concepts is spotlighting one of the world’s most comforting foods: grilled cheese. But this is no ordinary version of the sandwich. Throughout January, all 12 of the hospitality company’s restaurants will tweak the traditional.

“Our longtime customers look forward to January,” said Scott Kammerer, president of SoDel Concepts. “They know that our chefs will compete to come up with some amazing grilled cheese sandwiches.”

Fried chicken elevates the grilled cheese sandwich at Thompson Island Brewing Company in Rehoboth Beach. Chef Lou Ortiz serves the chicken on sourdough bread with Cooper cheese and a drizzle of spicy Nashville hot sauce.

Chef Brendan Tharp at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach pays homage to the area with a lobster-and-scrapple grilled cheese. For something completely different, Chef Scott Viselli’s crab Rangoon grilled cheese at Bluecoast Seafood Grill in Bethany Beach comes with SoDel’s famous Stikky Ikky fried rice and a fried egg.

At Matt’s Fish Camp in Bethany Beach, Chef Maggie Cellitto’s Low Country Grilled Cheese is made with dry-rubbed pork butt that’s smoked slow and low. It’s stacked on wheatberry bread with charred bell peppers, muenster cheese and smoked paprika aioli.

Chef Lou Ortiz at the new Thompson Island Brewing Company in Rehoboth Beach also injects some Southern flavor into his sandwich. His fried chicken comes on sourdough bread with Cooper cheese and a spicy Nashville hot sauce.

Inspired by Asian flavors, Chef Scott Viselli of Bluecoast Seafood Grill + Raw Bar in Bethany Beach is serving up a crab Rangoon grilled cheese with a side of Stikky Ikky rice topped with a fried egg

At Fish On in Lewes, Chef Raul Rodriguez has added a fried egg and caramelized onions to update the patty melt, which stars the restaurant’s popular short rib burger.

“Every restaurant will have at least one chef-driven grilled cheese creation,” Kammerer said. 

For more information, go to www.sodelconcepts.com.

SoDel Cares donates $10K to Harry K Foundation

Check presentation attendees shown are (l-r) Lindsey Barry, SoDel Concepts controller; Stephanie Manning-Roash, Harry K Foundation fundraising committee chair; and Harry Keswani, founder and president. SUBMITTED PHOTO

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $10,000 to the Harry K Foundation, a Rehoboth Beach-based nonprofit dedicated to helping Delaware children who are facing food insecurity.

“As a hospitality group, our mission is to feed guests nourishing and delicious food,” said Scott Kammerer, president of SoDel Concepts, which has 12 restaurants in coastal Sussex County. “We take that goal seriously in our restaurants and in our communities. Harry and his foundation members are doing critical work to help those in need.”

Founded by jeweler/entrepreneur Harry Keswani, the Harry K Foundation works with the Food Bank of Delaware to open food pantries in schools as well as community and health centers.

“Harry understands that there are children living in poverty right in the resort towns and the surrounding areas,” Kammerer said. “Thanks to Harry K, there are an increasing number of resources for these families. We at SoDel Concepts are happy to support their efforts.”

The Harry K Foundation Christmas Gala, its biggest fundraiser of the year, will take place Saturday, Dec. 14, at the Rehoboth Beach Country Club. All the funds raised will be used to provide nutritional assistance to children in the community.

For more information, go to www.harrykfoundation.org and www.sodelcares.com.

Thompson Island Brewing Company Releases Little Friday Helles Lager

Thompson Island Brewing Company in Rehoboth Beach, Delaware, announced the recent release of Little Friday Helles Lager, which was inspired by the new restaurant’s German-made brewhouse system.

“Little Friday is the kind of crowd-pleaser that will satisfy your everyday beer lover, but the complex flavor will also meet the craft beer aficionado’s expectations,” Valm said.  “A beer like this is only possible with great German ingredients, a state-of-the-art brewhouse and patience.”

Before the brewpub opened, Valm and Matt Patton, a Certified Cicerone and director of operations, took a trip to Germany to visit BrauKon, which made the gleaming equipment that’s visible from the restaurant’s nearly floor-to-ceiling windows.

Little Friday is a clean, crisp Bavarian-style pale lager made with a touch of German Munich and Caramel malts, Valm said. The base is a German Pilsner malt, which adds a slight biscuit note. The crisp malt character provides the beer’s backbone.

A variety of Noble hops gives Little Friday a complexity. Hallertau Tradition and Saaz hops form the base, and Hallertau Hersbrucker is a late-kettle addition.

“Little Friday has a lovely spicy and slightly floral note—a must-have for a proper Munich Helles,” Valm said.

What’s with the name? In Germany, “Little Friday” is the nickname for Thursday, much like Wednesday is “Hump Day” in the United States.

“On Little Friday, Germans are looking forward to the weekend,” the brewmaster said. “Our beer is so light and refreshing that it makes every day a ‘Little Friday.’”

Little Friday—available on draft, in cans and in growlers—showcases a great brewer, top-of-the-line equipment and high-quality ingredients, said Scott Kammerer, president of SoDel Concepts, which owns Thompson Island Brewing Company and 11 other coastal Delaware restaurants.

“It’s the perfect marriage,” he said. “We are really excited about the beer that Jimmy is producing, and we look forward to every new batch.”

Thompson Island Brewing Company is starting 2020 with a busy release schedule that includes:

• Fresh Fruit Smoothie Ale, made with passionfruit, mango and a touch of tangerine (Jan. 4)

• Wave Check Session Belgian Ale (Jan. 4)

• Maximum Effort Triple IPA (Jan. 11)

For information about SoDel Concepts, visit sodelconcepts.com.