Chef Doug Ruley to replicate Bouchaine dinner at Bluecoast Oct. 26

Fresh off his success at the James Beard House in New York City, Chef Doug Ruley of SoDel Concepts headed off to Napa Valley, Calif., to participate in Bouchaine Vineyards' Chef Series Sept. 30. Bouchaine, the oldest continuously operating winery in the Carneros District, is owned by Gerret and Tatiana Copeland of Wilmington.

Coastal residents and visitors who couldn't make the wine dinner shouldn't despair. On Thursday, Oct. 26, beginning at 6 p.m., Ruley and wine director Mike Zygmonski will recreate the Bouchaine dinner at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach.

"Doug's talent is evident in the number of requests that he receives to be a guest chef," said Scott Kammerer, president of SoDel Concepts, which owns 10 restaurants along the Delaware coast and operates The Clubhouse at Baywood, which is a few miles inland in Long Neck. "Cooking four times at the James Beard House is a coup. He can clearly hold his own in New York City. Now he is achieving similar recognition in Napa, a capital for gourmands."

The Oct. 26 dinner at Bluecoast will feature five courses paired with Bouchaine wines. Seating is limited to just 30 people. The cost is $69. For information call 302-278-7395 or go to www.bluecoastrehoboth.com

Meghan King named director of training and development for SoDel Concepts

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Meghan King to the position of director of training and development for the hospitality group, which has 10 restaurants along the coast and The Clubhouse at Baywood in Long Neck. King was previously the general manager of Lupo Italian Kitchen, SoDel's Italian restaurant in Rehoboth Beach.

"The director of training and development needs to be a skilled and experienced person who can work with new employees and represent our culture," Kammerer said. "The director must also know our policies and our practices inside and out. Meghan is perfect for the job."

King, who grew up in the greater Philadelphia area, moved to Lewes after graduating from high school. She has a bachelor's degree in human services from the University of Delaware. She started working for SoDel Concepts in 2008 as a server at Lupo.

Between her education and her on-the-job training, she has developed skills in staffing, scheduling and customer satisfaction. "Meghan is known for setting and upholding high standards of excellence," Kammerer said.

In her new position, she is training new managers and front-of-house employees. She's been on site at the new Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, which opened in June. In fall, she will develop a continuing education program for all servers, front-of-house staff, managers and general managers.

"I really enjoy working with the employees and providing the information and education that will help them succeed on the job," King said. "It's rewarding to see them do well, and it sets the stage for our company's future growth."

King lives in Milton with her husband and two children.

SoDel Chef Maurice Catlett to participate in cookoff for Milton Historical Society Sept. 9

The Milton Historical Society announced that Chef Maurice Catlett from Matt's Fish Camp Lewes will participate in the second annual King Cole Cannery Celebrity Chef Cookoff and Basket Raffle fundraiser set for 5 to 8 p.m., Saturday, Sept. 9, at the Milton Fire Hall.

Born and raised in Dover, Catlett became passionate about cooking at a young age. As a child, he participated in all holiday meal preparations and family barbecues. He worked his way up in the restaurant industry, starting as a line cook in 2008. He has been a part of the SoDel team for much of his culinary career and is currently enjoying his sixth year with the company. In 2012 he was promoted to executive chef of Fish On in Lewes. In 2016 he was asked to open a new SoDel restaurant, Matt's Fish Camp Lewes, where he took an active involvement in all aspects of menu design, kitchen design and hiring. Catlett has had the honor of cooking at the James Beard House twice during his tenure as a chef, alongside SoDel Concepts Executive Chef Douglas Ruley. He lives in Millsboro with his three children, Macie, Dominic, and Gianni, and his dog Rico.

Tickets are $35 for members who pay before noon, Friday, Sept. 8. All tickets purchased at the door will be $45. For the cost of admission, guests will be provided with cold appetizers, a small-plate portion of all participating chefs’ offerings, ice cream donated by King's Ice Cream, complimentary water and soda, an event pint glass sponsored by Dogfish Head Craft Brewery, and a vote for the King Cole Cannery Celebrity Chef Cookoff winner. A cash bar will offer a selection of wine and Dogfish Head beer.

To purchase event tickets, email info@historicmilton.org or call 302-684-1010.

SoDel Concepts holds third Summer Softball Showdown

Yellow Fever won SoDel Concepts’ third annual Summer Softball Tournament July 19 at Sports at the Beach in Georgetown. The company-wide event attracted more than 200 players and fans. This year there were six teams. SUBMITTED PHOTOS

As far as company-wide activities go, SoDel Concepts’ Summer Softball Showdown, held July 19 at Sports at the Beach in Georgetown, was a home run. More than 120 of the hospitality group’s employees signed up for the draft, which resulted in six teams. This year, Yellow Fever, led by Kris Medford, took home the trophy.

Six teams made up of SoDel Concepts employees and their families took to the fields at Sports at the Beach July 19 for SoDel Concepts’ third annual Summer Softball Showdown.

“We had more than 200 people come out with their families to play or watch the game,” said Scott Kammerer, president of SoDel Concepts, which owns 10 restaurants along the Delaware coast, as well as The Clubhouse at Baywood in Long Neck. “A remarkable number of athletes work for our company, and they’re really competitive, which makes the game a lot of fun to watch.” 

This is the third year for the event, which has grown in popularity. The first year, two teams played three innings at Rehoboth Beach Little League’s field. On July 19, the six teams each played one six-inning game, followed by a home run derby for the chance to rack up additional points. Hits by Griffin Kammerer and Drew Dryden sealed the deal for Yellow Fever.

In addition to Medford, the captains included Doug Ruley and Ronnie Burkle. Shannon Colburn, Lauren Herlihy, Dan Levin, Phill Blush, Tyler Townsend and Jack Temple were co-captains.

Sports at the Beach concessions, managed by SoDel Concepts, provided lunch for the players and their fans. Lizzie Fish, a Cape Henlopen High School graduate and Millersville University cheerleader, sang the national anthem. 

The players took practice seriously in the weeks preceding the game, Ruley said. “We’re already looking forward to next year.”

For information on SoDel Concepts, go to sodelconcepts.com.

Lupo Italian Kitchen wins Wine Spectator Award

Sommelier Mike Zygmonski, wine director for SoDel Concepts, created an all-Italian wine list for Lupo Italian Kitchen that earned the Rehoboth Beach restaurant a 2017 Wine Spectator Award of Excellence. SUBMITTED PHOTOS

Lupo Italian Kitchen in Rehoboth Beach is one of six restaurants in Delaware to win a 2017 Wine Spectator Award. "Restaurants continue to raise their game when it comes to wine, and we are particularly proud to present this year's winners," said Marvin R. Shank, editor and publisher of Wine Spectator.

Lupo, one of SoDel Concepts' 10 coastal Delaware restaurants, received an Award of Excellence for its well-chosen assortment of quality producers and a thematic match to the menu in price and style.

Lupo Italian Kitchen in Rehoboth Beach recently received a 2017 Wine Spectator Award of Excellence.

Lupo's all-Italian list, which features up to 100 selections, was crafted by Mike Zygmonski, SoDel Concepts wine director and a certified sommelier through the Court of Master Sommeliers. 

"Having a wine director on our team has helped solidify SoDel Concepts' commitment to the guest experience and the staff's training," said Scott Kammerer, president of SoDel Concepts, which also owns The Clubhouse at Baywood Greens and Plate Catering. "Mike has done an excellent job creating unique wine lists at our restaurants. Each one suits the theme, whether it's a seafood restaurant or it offers Latin-inspired cuisine. He's also implemented a wine-education program to help our staff better serve our guests."

Zygmonski, a Lewes native, spent three years working in New York restaurants, including Eataly, where he developed an appreciation for Italian wine.

"When we remodeled Lupo and Chef Parks created a vibrant new menu, I felt that we should only offer Italian wines, like all the great Italian restaurants," Zygmonski said. "It's easy to find good Italian wines because there are so many choices. The challenge is choosing the best selections for Chef Chris' beautiful menu, while at the same time making sure those wines are the best quality at the best price point for the guest."

The Italian-only list is a rarity not only along the Delaware beaches but also in the region. In addition, Zygmonski categorized the wine list by body - light, medium and full - rather than by grape or region. However, the regions are also named, and the user-friendly list has a map of Italy so guests can see the wine's origin.

"It's exciting for a server or manager to pick a great wine that they think our guests will appreciate and that pairs well with the food," Zygmonski said. "To watch them discover and enjoy a new wine is really rewarding."

The complete list of award winners will be in Wine Spectator's August issue, which hits newsstands Tuesday, July 18. To see the list online, go to https://Restaurants.WineSpectator.com. For more information, call 302-226-2240 or go to www.lupoitaliankitchen.com and www.sodelconcepts.com.

Chef's Corner: At Lupo in Rehoboth Beach, chef Chris Parks has been shining

As many stories go around these parts, Chef Chris Parks found his way to SoDel Concepts thanks to the area’s small-town feel.

A few years ago, Parks and his wife, Korin Miller, a writer, along with their oldest son Miles, now 4, were looking to relocate to the Delaware beach area having grown out of their small New York City apartment.

Parks was working long hours, as chefs tend to do, and it was time for a change of pace.

Luckily for all parties involved, Korin’s mother (her family owns The Little Store in Dewey) went in to see her physician and made small talk about her daughter and son in-law wanting to uproot to the beach. The same physician also had SoDel Vice President of Operations Mike Dickinson as a patient.

One thing led to another, Parks interviewed with the late Matt Haley in 2014 and Parks started anew with SoDel.

A few years later, and with 1-year-old Bodhi (whose name will soon adorn the inside of his father’s right bicep to match the left arm, which features his brother’s name) in the equation, Parks has turned Lupo Italian Kitchen in Rehoboth into one of the state’s best Italian restaurants.

“Anytime you have somebody with New York experience — it’s the dining capital of the world and the level of competition is so intense and the customers are so demanding because they have to many different options — he’s going to make the whole company better,” current SoDel President Scott Kammerer said. “I feel like he helped to push everyone in the whole company to be better.

“We have a lot of great chefs in the company and he adds an element that we didn’t really have before.”

A native of Marlton, New Jersey, Parks attended high school in Maine before returning to the Philadelphia area to attend culinary school at The Restaurant School.

Unsure of what he wanted to do, he was led on the culinary route thanks to a mother that loved to cook, an aunt who always baked and a grandmother from England who left him after she passed old pots and pans that “could survive a nuclear war,” Parks says.

The last conversation Parks, 35, had with his grandmother, he mentioned going to culinary school. She was in support.

His cooking career led him to Northern Virginia until he was 25, when he decided to head to New York City to chase a dream. There, Parks said he built up $13,000 in credit card debt in his first year there.

His line cook job at Craft, Top Chef celebrity Tom Colicchio's joint, didn’t allow him to pay expenses the way New York demands. But the couple stuck it out. He managed to go from working the salad station to becoming junior sous chef in about a year and after a few years he was cooking side-by-side with Colicchio at charity dinners.

“He wouldn’t show up until go-time,” Parks recalled, noting that he, as the sous chef, did all the prep.

After leaving Colicchio, Parks spent time working under Andrew Carmellini. Parks was the opening sous chef at Lafayette, which, Parks said, served around 1,300 people a day and did 750 covers for Sunday brunches. But 80-90 hour work weeks with young Miles at home wasn’t cutting it.

To Delaware they went. And SoDel capitalized. First they placed him at Fish On before sending him to Bluecoast in Bethany for a summer. But after Haley passed away, Kammerer approached Parks with the idea of reshaping Lupo Di Mare, which Kammerer thought needed a facelift having been open since 2007.

“Here was this really super talented guy that the universe brought to us and we wanted to make it a mutually beneficial experience,” Kammerer said. “We were happy to really accept his ideas and what he wanted to do with the food.

READ MORE: SoDel celebrates 10th restaurant with opening of new Bluecoast in Rehoboth

RELATED: Downtown packed? 10 places to eat on Coastal Highway in Delaware

“He just brought a fresh idea.”

The first of which was to remove all traces of frozen pasta. Kammerer agreed and invested in a pasta extruder that the company now uses to serve fresh pastas at multiple restaurants.

At Lupo, housed on the bottom floor of Hotel Rehoboth, the pastas shine. Parks estimated that Lupo cranks out about 350 pounds of pasta per week. A prep cook spends six days per week making pasta.

Parks said he finds making agnolotti, small stuffed pasta, to be therapeutic.

“I don’t mind getting lost in my thoughts and making it,” he said. Nervous about being able to execute it daily, especially in the busy summer season, Parks is happy with the result, and people rave about the lemon mascarpone agnolotti.

The only downside to the fresh pasta is that Parks finds himself making some when he gets home late at night.

“If I throw half a box of spinach in it,” he asks himself, “does it make it better?”

Mostly of Scottish and English descent, Parks said he maybe is 1/16 Italian.

“Something draws me toward Italian food,” he says. “Ten years ago I thought it was American cuisine that I was really in love with but it was kind of Italian cuisine. I fell in love with it working in New York.”

New York’s scene may have inspired him to try out 2017’s new item: a pan seared Dorade Royale.

Dorade is a succulent fish with tender white flesh and silver skin. The star of the dish is probably the tomato brodo (Italian for broth), which is made with saffron, onions, tomato paste, vegetable stock and San Marzano tomatoes. Those ingredients steep and simmer before being strained. The liquid is then poured tableside to finish off a spectacular plate that also features country ham, English peas, hen of the woods mushrooms and fingerling potatoes.

The tableside pouring was also inspired by the affogato, the coffee dessert that is formed when an espresso shot is poured on top of a scoop of ice cream or gelato.

“I feel like Rehoboth has really stepped up its game in the last five years,” Parks said.

Parks’ success at Lupo came with more responsibility. In addition to being the executive chef at Lupo, he also oversees the breakfast operation at The Bellmoor Inn & Spa, which is daily, 365 days a year. Parks also oversees the kitchen at SoDel’s Papa Grande’s in Rehoboth.

“They allow me the culinary freedom,” he said. “You don’t have someone breathing down your neck. I’m able to go a little crazy — not too crazy. I keep it simple.”

As far as what the future holds, Parks has no immediate plans. The dream has always been to own and operate his own place, but the thought of putting his family’s downtown Lewes house on the line to open his own restaurant scares him.

“I’m going to stay with this company and soak up as much knowledge as I can,” Parks said. “They’re really good at opening restaurants. They know what they’re doing. They’re really good at finding talent and keeping them.”

So good, even a trip to the doctor does the trick.

If you go

Where: 247 Rehoboth Ave., Rehoboth Beach
Hours: 5-10 p.m. daily
Call: 302-226-2240
Website: lupoitaliankitchen.com

Chamber cuts ribbon for Bluecoast in Rehoboth Beach

The Rehoboth Beach-Dewey Beach Chamber of Commerce welcomed Bluecoast Seafood Grill & Raw Bar to the resort community with a ribbon cutting June 26th.

The Rehoboth Beach–Dewey Beach Chamber of Commerce welcomed Bluecoast Seafood Grill & Raw Bar to the resort community with a ribbon cutting June 26.

Bluecoast Rehoboth is the newest SoDel Concepts restaurants, rounding the number to 10 locations on the Delaware Coast. The opening of this restaurant was a culmination of local businesses, including Jack Lingo Asset Management, Fisher Architecture, Broadpoint Construction, small businesses from Sussex County and the team at SoDel Concepts. This will be the second Bluecoast Seafood Grill & Raw Bar, based on SoDel’s flagship restaurant in Bethany Beach.

Bluecoast Rehoboth will follow the tradition of serving fresh, local seafood prepared in Southern Delaware flavors.

The restaurant will be open daily for lunch and dinner year round. For full menu, hours and information, visit bluecoastrehoboth.com.

Senator visits Bluecoast Seafood Grill & Raw Bar

Sen. Chris Coons (right) recently visited the new Bluecoast Seafood Grill in Rehoboth Beach, one of SoDel Concepts’ 10 coastal restaurants. Corporate Chef Doug Ruley gave Sen. Coons a tour and the duo made tuna poke, a Hawaiian salad.

Sen. Chris Coons recently visited Bluecoast Seafood Grill & Raw Bar to meet the staff and tour the new restaurant, which was built from the ground up on Route 1 near the entrance to downtown Rehoboth Beach.

“We were so pleased that Sen. Coons took time out of his busy schedule to see Bluecoast,” said Scott Kammerer, president of SoDel Concepts, which owns Bluecoast and nine other restaurants near the coast and The Clubhouse at Baywood in Long Neck. “From the building to the kitchen design to the menu, Bluecoast in Rehoboth is the culmination of a lot of hard work. The reward is the positive feedback that we’ve received from our customers and our staff.”

This is the second time that Coons has visited a new SoDel Concepts’ location. In June 2016, he came to Matt’s Fish Camp, which had just opened on Route 1 in Lewes.

At Bluecoast, Corporate Chef Doug Ruley gave Coons a tour. As was the case at Matt’s Fish Camp, Coons got into the trenches and helped prepare a dish.

“It was an honor to work in the kitchen with him,” Ruley said. “Afterward, we chatted over tuna poke.”

Coons also spoke with the staff, and he greeted those who stuck their head in the door to see if Bluecoast was open yet for lunch.

SoDel Concepts has an ongoing relationship with the senator, who recruited the hospitality group to participate in a NASA project. Chef Ronnie Burkle is growing tomatoes using seeds that spent time in space and seeds that stayed on Earth. He’s recording the results. SoDel Concepts has also sent chefs to Delaware Day in Washington, D.C., which showcases the food and beverages that the state offers.

For information, call 302-3022 or visit bluecoastrehoboth.com or sodelconcepts.com.

SoDel Cares donates $2.5K to Rehoboth Beach Sunrise Rotary Club

SoDel Cares, the philanthropic arm of SoDel Concepts, a hospitality group with 10 restaurants, recently donated $2,500 to Rehoboth Beach Sunrise Rotary Club. Lindsey Barry (left), the controller for SoDel Concepts, presents the check to rotary members Ray Bryant and Donna Winegar.

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $2,500 to the Rehoboth Beach Sunrise Rotary Club, part of a global organization of business and professional leaders providing humanitarian services in their communities.

Sunrise Rotary’s goal is to better the lives of youths in Rehoboth Beach, Lewes and the rest of Sussex County.

For information about the Rehoboth Beach Sunrise Rotary, visit rehobothsunrise.rotary-clubs.org. For information about SoDel Concepts, visit sodelconcepts.com.

Clubhouse at Baywood hosts luncheon for wedding professionals

Clubhouse at Baywood Director of Events Sarah Dickinson welcomes attendees to the Delaware Perfect Wedding Guide spring luncheon. Maria DeForrest PHOTO

The Clubhouse at Baywood, a full-service restaurant and banquet facility in Baywood Greens, recently hosted a Delaware Perfect Wedding Guide networking event for wedding professionals. Delaware Perfect Wedding Guide helps link couples to a wide variety of vendors statewide.

Wedding professionals gathered for a luncheon at the Clubhouse at Baywood. Maria DeForrest PHOTO

"We were thrilled that Delaware Perfect Wedding Guide chose Baywood for their spring luncheon," said Sarah Dickinson, director of events. "It gave us the chance to showcase our recently renovated venue and the professionalism of our event staff."

 Dickinson created a Kate Spade theme for the luncheon. The ballroom was separated by pipe-and-drape provided by Dover Rent-All. A reception for socializing was held in one half of the ballroom. A seated luncheon event was served in the other. The guests mingled to music by Wired Up Entertainment, which offers DJs and photo booths.

Choice Party Rental provided the white linens with black-and-white-striped overlays and raspberry-colored napkins. Gold and pink linens on service tables picked up the theme. Party Rental Ltd. provided gold chargers and black water goblets. Baywood's Linda Geise created elegant floral centerpieces. In addition to Chef Tom Deptula's cuisine, the meal included desserts by Carolina Sugar Fairy. Professional photographer Maria DeForrest was also on hand.

For a luncheon for Delaware Perfect Wedding Guide, The Clubhouse at Baywood sported a décor inspired by designer Kate Spade. Maria DeForrest PHOTO

"Delaware's wedding professionals are in the throes of a busy season, so it was nice for so many to take a break and share ideas at the event," Dickinson said.

The Clubhouse at Baywood, located on the 18th green at Baywood Greens in Long Neck, is a premier restaurant and event venue in the coastal Delaware area. Boasting lush landscaping and breathtaking views from the restaurant, veranda and ceremony garden, The Clubhouse can accommodate from 20 to 400 guests. The restaurant, which is open to the public seven days a week, serves lunch, dinner and Sunday brunch. There are happy hour specials from 3 to 6 p.m. daily.
The Clubhouse at Baywood is part of the SoDel Concepts family of restaurants and catering services. SoDel owns 10 restaurants along the Delaware coast, plus a catering company and a food truck. For more information, go to www.baywoodclubhouse.com and www.sodelconcepts.com.

Two Highly Anticipated Restaurants Debut in Rehoboth Beach

Last weekend, two long-awaited restaurants—Bluecoast Seafood Grill & Raw Bar and The Vineyard Bar & Bistro—debuted in Rehoboth Beach.

Located on Route 1 near the new Fresh Market and Bed Bath and Beyond, Bluecoast is the 10th restaurant under the SoDel Concepts umbrella and the second Bluecoast in the group. The first, situated in North Bethany Beach, is SoDel’s flagship restaurant and the business on which SoDel’s founder, Matt Haley, built a culinary empire along the coast.

While both Bluecoast restaurants are on Route 1 and share the same name, there are differences. For one, the new spot was built from the ground up, and it represents the aesthetics of the team, led by Scott Kammerer, that has kept SoDel at the top of its game since Haley died in August 2014.

The new Bluecoast's layout includes a main dining room with a bar and raw bar. A space known as the “library” is used for dining on busy nights or special events. It’s a warm room with shelves of cookbooks, which flank a fireplace, and exposed brickwork that was reclaimed from a warehouse. There is also a pet-friendly open porch and a separate patio with an outdoor bar, stage and seating.

Chef Doug Ruley and his crew have assembled a menu with thoughtful touches, such as Third Edition wings. (Haley came to Rehoboth to lead that restaurant, which was in Stingray’s current building.) Steamed shrimp dumplings, seafood stew and crab gumbo with grits are only a few of the many menu highlights.

The new Bluecoast is part of the culinary activity that’s popping up on Route 1. But that’s not to say the downtown scene has slowed. Consider The Vineyard Bar & Bistro, which is situated in Espuma’s old spot in downtown Rehoboth. The Vineyard is the second wine-cenric spot owned by Joe Lertch and his partners. The first, the award-winning Vineyard Wine Bar, is in Havre de Grace, Md. Owners have not changed the existing footprint, but the space received a total makeover and a new kitchen. In fact, workers demolished the old kitchen right down to the dirt.

The lengthy wine list at Vineyard separates wine by style, rather than country or grape—and the food menu complements this accessible approach. The Light Bodied section includes hummus and Brussels sprouts on bruschetta. From there, move on to Medium Bodied (shrimp and grits) and Full Bodied (filet; salmon Wellington). There are also salads and flatbreads.

These two restaurants give diners plenty of reason to say “Cheers” with gusto. (And there are even more newbies on the horizon!)

Number Ten's the Charm

A rare quiet moment at Bluecoast Rehoboth with (l-r) SoDel Concepts Director of Operations Matt Patton, Marketing/PR guru Nelia Dolan, SoDel Concepts longtime counsel Bryan Mintz, Bryan's son Michael, and SoDel Concepts CEO/President Scott Kammerer. BOB YESBEK PHOTO

SoDel Concepts President and CEO Scott Kammerer smiles, “I sorta designed it myself.  I really hope it works.”

Oh, it works, Scott! Last week I got a sneak peek at the soon-to-open Bluecoast Rehoboth in Gateway center - the 10th of SoDel Concepts’ owned and operated restaurants in Coastal Delaware. If you view it from the highway, it looks deceptively small. In fact, I’ve received a number of emails asking how they could possibly seat 250 people. The question answers itself as you drive into the parking lot and look at the building from the back. Yes, 250 easy: about 190 inside, and about 60 or so outside. 

Executive Chef Doug Ruley created a new dish just for Bluecoast Rehoboth: Martin's potato bread toasted with a touch of Old Bay, topped with whipped chive butter and a dollop of Ossetra Caviar. BOB YESBEK PHOTO

The simplicity of the all-white structure follows you through the double doors and into the 4,500-square-foot restaurant. Sparkling white kitchen tile is reinforced by whitewashed woods and white window frames that reach up to the soaring, open-plan ceiling. Booths and chairs echo the “Bluecoast blue” of the exterior signs, and most of the color is provided by light wood floors, polished wooden bar tops, a few strategically positioned pieces of artwork - and, of course, the food itself.

If you’ve ever dined at the original Bluecoast in Bethany Beach, the rationale behind the palette becomes clear.

SoDel Concepts vice president and Bluecoast Rehoboth Executive Chef Doug Ruley laid out the huge kitchen along with his lead culinary team of Jason Dietterick and Scott Viselli. Sous chefs Ryan Blakeman and Mike Deller will work beside them on the line, while Jasmine Rubio brings her garde manger experience from Bluecoast Bethany. 

The kitchen is a chef’s dream, with roomy prep stations, sparkling new equipment and a walk-in refrigerator that’s bigger than many Manhattan apartments. Regular visitors to this page know that the three most important things at a restaurant are (in this order), management, management and management. With 10 popular installations operating year-round, that is not lost on these experts. General management will be shared by Mark Harrison (who honed his skills at Nage) and Wes Books (who trained under longtime Delaware chef/owner Kevin Reading). They will be ably assisted by former Lupo Italian Kitchen Assistant Manager Chad McMaster, and the former manager of Matt’s Fish Camp, Danae Evans. No newbies here. Bluecoast Rehoboth will hit the ground running. 

Across from the massive window that frames the open kitchen is a raw bar. (If anyone needs me after Bluecoast Rehoboth opens, you can find me there.) Of course there will be local oysters, clams, peel ‘n’ eats and all the raw bar favorites - including some maritime surprises that Ruley refused to divulge. 

Outside diners surround a welcoming firepit and will enjoy occasional live entertainment on the covered dining deck. Adjacent to that huge deck is yet another covered bar that divides the dining area from what corporate sommelier Mike Zygmonski calls the “fun” patio, with all sorts of games and activities to keep the kids (and parents) busy. Outside dining and partying is on the south side of the building, so there are no nearby residential areas that could be affected by the family-friendly revelry. 

Strategically positioned at the entrance to Rehoboth Avenue, Bluecoast Rehoboth is on its way to becoming another Rehoboth Beach icon, along with the Dolle's sign and the parking meters. MATT PATTON PIX

After much wheedling and cajoling, I was able to pry some of the menu items out of Chef Doug. As you might expect, the menu is reminiscent of the restaurant’s Bethany namesake. The fried lobster tails are there, along with those steamed shrimp dumplings, seafood stew and SoDel Concepts’ signature Anson Mills shrimp & grits with chorizo butter. Polite nods to their sister eateries include the crunchy scrapple-topped deviled eggs with mustard seed and green apple (hello, Catch 54!) and clams over spaghetti (a wink to Lupo Italian Kitchen). SoDel Concepts’ grilled cheese month lives on in the form of a lobster grilled cheese. I’ll be needing one of those, thank you. 

Landlubbers will not feel left out. There’s a grilled rib eye steak topped with a sunny egg. A double-stack burger comes with a nod to Fish On in Lewes. As a former BBQ restaurant owner myself, Doug knew he had me with the slow-cooked pork ribs - but they’ve got that Ruley touch: Old Bay BBQ sauce. And yes, there will be beach fries. 

In the spirit of my Cape Gazette rant ... uhhh, I mean ... column ... a couple of weeks ago, Kammerer and his crew were cutting no corners just to beat Memorial Day. “We’re not going to open until we’re ready,” Scott told me. “It’s got to be right starting with the very first guest.” I’ll speculate two weeks, but Scott knows best, and he ain’t tellin.’

New Bluecoast Seafood Grill & Raw Bar to showcase seasoned chefs' talents

The new Bluecoast Seafood Grill & Raw Bar, scheduled to open in early June on Route 1 in Rehoboth Beach, has been built from the ground up, but the faces in the kitchen will be familiar to SoDel Concepts' longtime customers. The veteran chefs represent some of the finest in the SoDel Concepts hospitality group, which owns Bluecoast and nine other restaurants.

Doug Ruley, vice president of SoDel Concepts, is the executive chef. Jason Dietterick and Scott Viselli are also opening chefs, while Ryan Blakeman and Mike Deller are the sous chefs. Jasmine Rubio will bring her prep experience and the cold side from the flagship Bluecoast in Bethany Beach to the new restaurant.

"SoDel Concepts is fortunate to have so many talented and experienced people on our team," said Scott Kammerer, president of SoDel Concepts. "Between the restaurants, Plate Catering and our many hospitality management projects, we offer a lot of opportunity for growth. Thankfully, the Culinary Coast is a nurturing place for seasoned chefs, up-and-coming chefs, and kitchen professionals."

Ruley, who graduated at the top of his class at Johnson and Wales University in Rhode Island, has more than 20 years of experience, including 10 years at Iron Hill Brewery & Restaurant. He started working for SoDel Concepts in 2006, and he's been the opening chef at four SoDel Concepts restaurants: Lupo Italian Kitchen, the two Papa Grande's Coastal Taqueria locations in Fenwick Island and Rehoboth Beach, and Catch 54 in Fenwick Island.

"Being part of a restaurant's opening is exciting and challenging," said Ruley, who is also SoDel Concepts'

corporate chef. "It's a relief to have such an incredible culinary team, many of whom have worked together for years. Our goal is to work hard so guests enjoy a smooth, memorable experience from the day we open."

Jason Dietterick, who started with SoDel Concepts in 2004 as the opening chef at NorthEast Seafood Kitchen in Ocean View, has worked in Philadelphia at famed restaurateur Stephen Starr's establishments. Known for his creativity, he's been the chef at the award-winning Bluecoast Seafood Grill in Bethany Beach, and he's currently working alongside Chef Alex Martinez at NorthEast Seafood Kitchen.

Scott Viselli, who owned a seafood market and restaurant in Virginia before moving to Delaware, was formerly the executive chef at Papa Grande's Coastal Taqueria in Fenwick Island. He's been the sous chef at Bluecoast in Bethany Beach since last summer.

Mike Deller has extensive experience in banquet and hotel food service management. He's interested in culinary education and training, which makes him an asset in such a rapidly growing company, Ruley said.

Ryan Blakeman has been a member of the SoDel Concepts team for more than three years. He's worked closely with Chef Chris Parks at Lupo Italian Kitchen in Rehoboth Beach. Jasmine Rubio has worked at the flagship Bluecoast for more than 10 years.

The 250-seat, 4,500-square-foot restaurant will have an outdoor area with firepits, cornhole games and an acoustic stage. The restaurant will add more than 100 year-round jobs to the Delaware coast.

For information on SoDel Concepts, visit sodelconcepts.com.

SoDel Cares donated $10K to Freeman Stage at Bayside

SoDel Cares, the philanthropic arm of SoDel Concepts, donated $10,000 to The Freeman Stage at Bayside, an open-air performing arts venue near Fenwick Island that is celebrating its 10th season.

The Freeman Stage is part of the Joshua M. Freeman Foundation, which also brings arts education to southern Delaware.

“While having access to headliners such as Jay Leno and Blues Traveler is a huge draw to our area — and seeing them outside, under the stars, is memorable — the foundation remains rooted in our local communities,” said Scott Kammerer, president of SoDel Concepts. “They give artists from all over the state the opportunity to perform for Southern Delaware audiences. The Joshua M. Freeman Foundation also supports a tremendous arts outreach program to underserved communities and children who live in Sussex County. Many of these children wouldn’t experience a live performance without the foundation’s efforts.”

The Joshua M. Freeman Foundation was founded in 2007 to honor Josh Freeman, the former chairman of the Carl M. Freeman Foundation, who died in December 2006.

For information, visit freemanstage.org and sodelconcepts.com.

Three SoDel Concepts restaurants to serve brunch on Easter and Mother's Day

Like bonnets, baskets and flowers, brunch is a spring tradition closely affiliated with Easter and Mother's Day. This year, Lupo Italian Kitchen in Rehoboth Beach, Bluecoast Seafood Grill in Bethany Beach and Catch 54 in Fenwick Island will feature a lavish brunch that aptly salutes these spring holidays. Easter is April 16; Mother's Day is May 14. Brunch on Easter and Mother's Day is from 10 a.m. to 3 p.m. at Lupo and Catch 54, and 11 a.m. to 3 p.m. at Bluecoast. To make reservations, call Lupo at 302-226-2240, Bluecoast at 302-539-7111 or Catch 54 at 302-436-8600.

"Brunch is a leisurely meal often spent with family and friends," said Scott Kammerer, president of SoDel Concepts. "But at the beach, brunch is an art form: It must meet the guests' high expectations."

Doug Ruley, corporate chef for SoDel Concepts, said, "Brunch is a versatile meal, and we're challenging our chefs to come up with the unusual as well as the traditional. This is an outlet for their creativity."

Dishes at Lupo Italian Kitchen include eggs Benedict on a buttermilk biscuit with prosciutto di Parma, basil, hollandaise and roasted potatoes; a spring frittata with English peas, young onions, fava beans, prosciutto and provolone; and baked eggs with Anson Mills polenta, guanciale (a cured meat), parmesan and tomato-basil jam. Those who want more lunch-like items can select panini with buffalo mozzarella, tomato-basil jam, pesto and soppressata, or rigatoni Bolognese.

At Bluecoast, the menu will include eggs Chesapeake with a crab cake; lobster scramble; and grilled ham steak with pineapple, chorizo, country hash and country gravy. Catch 54 plans to feature quiche with ham, broccoli, cheddar and home fries; a white omelet with baby spinach, onion, super lump crab and Monterey Jack cheese; fish and chips; a fried oyster Caesar; and the 54 Burger with cheddar cheese, secret dressing, fries, house pickles, tomato and lettuce on a toasted bun.

SoDel Cares donates $4,000 to Food Bank of Delaware

SoDel Concepts' foundation, SoDel Cares, recently donated $4,000 to the Food Bank of Delaware. The hospitality company presented the check when students from the nonprofit's culinary program visited SoDel Concepts' offices in downtown Rehoboth Beach.

The culinary program is part of the Food Bank's mission to find long-term solutions to end hunger and poverty. The training encourages under- and unemployed Delawareans to find jobs in the food service industry, which currently has a high demand for skilled labor.

"Some of our company's greatest success stories started in the Food Bank of Delaware's culinary training program," said Scott Kammerer, president of SoDel Concepts, which owns nine coastal restaurants, Plate Catering and Big Thunder Roadside Kitchen, a food truck. "We are so happy to support the Food Bank of Delaware, which does so much good for so many people."

During their visit, the students met with the corporate team and got a behind-the-scenes look at how a large hospitality company like SoDel Concepts manages its back office.

"These students are learning valuable skills that will help them get started in the restaurant business," said Doug Ruley, corporate chef for SoDel Concepts. "The Food Bank also helps the graduates find jobs that suit their strengths. It's a remarkable program that deserves our industry's support."

Patricia Beebe, the CEO and president of Food Bank of Delaware, is grateful for the partnership with SoDel Concepts. "From accepting our culinary students for internships to coming into our culinary class to do demonstrations to working with us on events and donating financial resources, we know we can always count on the team at SoDel Concepts," she said.

For information about SoDel Concepts, go to sodelconcepts.com. For information about the Food Bank of Delaware, go to fbd.org.

SoDel Concepts recognizes 9 Shining Stars

Scott Kammerer, president of Rehoboth Beach-based SoDel Concepts, recently announced the recipients of the company’s Shining Star awards for the first quarter of 2017.

The recognition is given to employees who are committed to cultivating a positive work environment and giving guests a memorable dining experience. The general manager at each restaurant selects the award recipient, who receives a $250 bonus and certificate.

The recipients are Annabel Ronquillo, a cook at Fish On in Lewes; Brian Kniesly, a server at Matt’s Fish Camp in Lewes; David Cassey, a cook at Lupo Italian Kitchen in Rehoboth Beach; Shelly Bagley, a cook at Papa Grande’s Coastal Taqueria in Rehoboth Beach; Brittany Delp, a busser and server at Matt’s Fish Camp in Bethany Beach; Lauren Larsen, a server at Bluecoast Seafood Grill in Bethany Beach; Casey Kraemer, a server at NorthEast Seafood Kitchen in Ocean View; Bogi Szabo, a server at Catch 54 in Fenwick Island; and Lily Cooney, a host at Papa Grande’s Coastal Taqueria in Fenwick Island.

SoDel Concepts celebrates Girl Scout Cookie Month in March

Frequent diners at SoDel Concepts’ nine restaurants have circled March on their calendars. Each restaurant is featuring a dessert made with Girl Scout Cookies. The public is invited to sample all the creations and vote for their favorite Thursday, March 30, at NorthEast Seafood Kitchen in Ocean View.

“The chefs enjoy Girl Scout Cookie Month as much as the guests,” said Scott Kammerer, president of SoDel Concepts. “Their desserts are as creative as they are delicious. The chefs come up with some amazing ideas.”

SoDel Concepts purchases 1,000 boxes of cookies to make the desserts. “Each restaurant gets a certain flavor,” said Doug Ruley, corporate chef for SoDel Concepts. “The chefs and their teams come up with a recipe that complements the cuisine.” For instance, Lupo Italian Kitchen in Rehoboth Beach is serving a tiramisu made with Tagalongs.

SoDel Concepts’ Plate Catering is also participating in the contest, as is the restaurant at Baywood Greens in Long Neck, which is managed by Highwater Management, SoDel Concepts’ hospitality management arm.

For those who have a favorite Girl Scout Cookie, here is the lineup: Lewes-based Plate Catering (Thin Mints), Baywood Greens in Millsboro (Thin Mints), Fish On in Lewes (S’mores), Matt’s Fish Camp in Lewes (Trefoils), Lupo Italian Kitchen in Rehoboth Beach (Tagalongs), Papa Grande’s Coastal Taqueria in Rehoboth Beach (Thin Mints), Matt’s Fish Camp in Bethany Beach (S’mores), Bluecoast Seafood Grill in Bethany Beach (gluten-free Toffee-tastic), NorthEast Seafood Kitchen in Ocean View (Do-si-dos), Catch 54 in Fenwick Island (Samoas), and Papa Grande’s Coastal Taqueria in Fenwick Island (Savannah Smiles).

The winner of the March 30 throwdown will receive the Matt Haley Girl Scout Cookie Cup, which is named after the founder of SoDel Concepts. Last year’s winner, Chef Anthony Leonardi from Plate Catering, won for his Toffee-tastic Ice Box Pie. The public is encouraged to make donations.

At the end of each week leading up to the throwdown, SoDel Concepts will award a $100 gift card to the guest who posts the best photo of their Girl Scout Cookie dessert. Take a photo with a digital camera, tag it with #GSCOOKIEMONTH and then post it to @SODELCONCEPTS on Facebook or @SODECONCEPTSDE on Instagram. Photographers should be sure to mention where  they dined.

A portion of the dessert sales will benefit the Girl Scouts of America. “The promotion is a rewarding way to support such a long-standing and vital organization on a local level,” Kammerer said.

For more information on SoDel Concepts, go to www.sodelconcepts.com.

Fish On promotes Rodriguez to executive chef

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Raul Rodriguez to executive chef at Fish On, 17300 N. Village Main Blvd., Lewes.

Rodriguez, a Los Angeles native, has been in the hospitality industry since he was 17.

“Raul has so much talent,” Kammerer said. “He’s as considerate to his staff as he is creative in the kitchen. He’s such a nice person.”

“We were so lucky to find Raul, who is so good at what he does and yet humble about it,” Doug Ruley, corporate chef for SoDel Concepts, said. “He has endless potential; I look forward to seeing him grow as a chef and as a leader in the restaurant industry.”

Rodriguez, who moved to the Delaware beaches in 2002, attended Cape Henlopen High School. He started as a sous chef under Maurice Catlett, then the executive chef at Fish On, and Jen Myers, the chef for Plate Catering, SoDel Concepts’ catering arm. Rodriguez became the executive chef at Fish On when Catlett opened Matt’s Fish Camp in Lewes in 2016.

SoDel Cares Donates $4,000 to Rehoboth Beach Boys & Girls Club

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to the Rehoboth Beach Boys & Girls Club, which is located on Holland Glade Road, just off Route 1.

"Our local Boys & Girls Club provides a wonderful service to families in our area, and they help kids realize their potential," said Scott Kammerer, president of SoDel Concepts, which has nine area restaurants and is the founder of SoDel Cares. "We are proud supporters of this organization, which plays a crucial role for working families in our community."

Boys & Girls Clubs of Delaware, the state's largest licensed child care provider, offers affordable before-, after- and out-of-school programs for more than 30,000 youth in grades K-12 at 41 locations across Delaware.

SoDel Cares was established in 2015 so that SoDel Concepts could continue the philanthropic endeavors of founder Matt Haley. The company is dedicated to helping those in need in the communities in which it does business. The foundation has donated thousands of dollars to charities benefitting children. This is the second year SoDel Cares has made a $4,000 donation to Rehoboth Beach Boys & Girls Club.