SoDel Cares donates $4,000 to Camp Barnes

Check presentation attendees shown are (l-r) Lindsey Barry, SoDel Cares president and SoDel Concepts controller; Brenton Lyman, general manager of Matt's Fish Camp in Bethany Beach; and Master Cpl. James Hatfield of Camp Barnes. SUBMITTED PHOTO

August 12, 2018

SoDel Cares, the charitable arm of SoDel Concepts, recently donated $4,000 to Camp Barnes, a free camp for Delaware youth run by the Delaware State Police.

Located in Frankford on Millers Creek, a tributary of Little Assawoman Bay, the camp is open to residents of Delaware between the ages of 10 and 13. It serves about 60 campers a week for six weeks from early June to August. “An important part of SoDel Cares’ mission is to honor SoDel Concepts founder Matt Haley’s commitment to at-risk youth,” said Scott Kammerer, president of SoDel Concepts, which owns 10 restaurants in coastal Sussex County. “Since 1947, Camp Barnes has given children a chance to experience nature at absolutely no cost to their families,” he said. “We’re more than willing to support their good work.”

Activities at the camp include swimming, kayaking, archery, crabbing and fishing, sports, and arts and crafts. Campers also view demonstrations by Delaware State Police K-9 and Evidence Detection Units, and Delaware Division of Fish and Wildlife. The Delaware Attorney General’s Office and the Girl Scouts of America also provide demonstrations and classes.

Brenton Lyman, general manager of Matt's Fish Camp, one of SoDel Concepts’ restaurants in Bethany Beach, brought lunch to the campers and did a summer cooking demo. Lyman is also a chef.

SoDel Cares was formed to honor SoDel Concepts’ founder, Matt Haley, a local, national and international philanthropist.

For more information, go to www.sodelconcepts.com and www.campbarnes.net.

Julie Hemp named manager of Catch 54 in Fenwick Island

Scott Kammerer, president of SoDel Concepts, recently announced that Julie Hemp was named general manager of Catch 54 in Fenwick Island, one of SoDel Concepts' 10 restaurants along the Delaware coast.

"Julie has extensive experience in the restaurant industry, including more than 14 years in the resort area," said Kammerer. "She has worked in kitchens and dining rooms, which makes her a valuable asset to our company."

The Pittsburgh-area native began her career in the hospitality industry at age 15, when she got a job at a steakhouse. She worked at the restaurant until she left for Indiana University of Pennsylvania, from which she graduated with a degree in interior design.

In her sophomore year, she began working in restaurants in Ocean City, Md., and returned to such work after graduation. She joined SoDel Concepts in 2017 as assistant manager of Matt's Fish Camp in Bethany Beach and moved to Catch 54 in 2018.

Hemp lives in Ocean City with her husband, Brandon, and their children Riker, Beckam and Blakely.

"We're fortunate that Julie decided to spend that summer in college at the beach," Kammerer said. "Like many of the members of our team, she fell in love with the coastal area."

For information about SoDel Concepts and Catch 54, go to www.sodelconcepts.com.

SoDel Chef Ruley attends summit on sustainable seafood

Doug Ruley, vice president of SoDel Concepts, recently attended an invitation-only summit on sustainable seafood sponsored by the James Beard Foundation.

At the June 5 event held in Washington, D.C., seafood experts, academics, chefs and purveyors discussed the issues in both domestic and international fisheries."Seven of our 10 concepts focus on seafood, and all of our restaurants showcase seafood dishes," said Ruley. "Sustainability is of critical importance to our business and the environment."

This is not the first time Ruley has been invited to attend a James Beard Foundation event. In 2016, he traveled to Montana to participate in the Chefs Boot Camp for Policy and Change.

"The James Beard Foundation does an excellent job of bringing together stakeholders in our industry, from the farmer to the chef," said Scott Kammerer, president of SoDel Concepts. "That's an approach that we practice on a local level at our company, whether it's sitting down with policymakers or working with local growers."

The James Beard Foundation has also invited Ruley to cook at the James Beard House in New York City on four occasions. "It is an honor just to be invited once," said Kammerer. "That Doug has received so many invitations from the James Beard Foundation demonstrates his talent and his passion for the industry."

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

Cellitto named executive chef at Matt’s Fish Camp in Bethany Beach

Scott Kammerer, president of SoDel Concepts, announced that Maggie Cellitto is the executive chef of Matt's Fish Camp in Bethany Beach, one of SoDel Concepts' 10 restaurants along the Delaware coast. Cellitto is well known for her talent with both the savory and sweet side of the kitchen, as well as for her management skills.

"We feel extremely fortunate that Maggie joined the SoDel Concepts' team," said Doug Ruley, corporate chef for the hospitality company. "She is a multidimensional chef who is fully acquainted with all aspects of the business. She has the precise skills of a baker, the creativity of a pastry chef and the ability to bring together fresh flavors to make exciting entrees."

Cellitto, who was born in Baltimore, Md., was 17 when she decided to pursue a career in the hospitality industry. She received a degree in baking and pastry arts from the Art Institute of Philadelphia, along with an associate degree in culinary management.

Cellitto joined SoDel Concepts in early 2018. She grew up splitting her time between Ocean View and Ocean City, Md. She feels at home in Bethany and Matt's Fish Camp. "We have a low-key vibe with familiar foods that we've tweaked to be fun, tasty and interesting," said Celitto. "The menu is approachable but never boring. It's a great fit for me."

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

SoDel Concepts chefs battle it out in chicken challenge

SoDel Concepts chefs shown with their chicken challenge entries are (l-r) Jason Dietterick, Maggie Cellitto, Maurice Catlett and Efrain Martinez. SUBMITTED PHOTOS

Four chefs with SoDel Concepts put their fried chicken dishes to the test in a friendly face-off May 17 at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach. The contest – a finale to the hospitality group's fried chicken month – was sponsored by Allen Harim, a poultry grower and processor, which provided the chicken.

"We're always looking for fun ways to collaborate with other businesses," said Scott Kammerer, president of SoDel Concepts. "Working on the contest with Allen Harim demonstrates our commitment to local, fresh and sustainable foods."

The challenge gave the chefs the opportunity to showcase their creativity, said Doug Ruley, corporate chef for SoDel Concepts. "They used some interesting ingredients with tons of flavor."

Maggie Cellitto of Matt's Fish Camp in Bethany Beach used crispy fried chicken skin as a tostada. She added chicken that she'd brined in buttermilk, rosemary, cumin and coriander before being battered and fried. The dish also included a spring salad with kale, strawberries, shaved jalapeno, red onion and a mint-ginger salsa verde. The finishing touch: goat cheese-cilantro, crème fraiche and a zesty "boom" sauce. She garnished the dish with shaved watermelon radish.

Maurice Catlett of Matt's Fish Camp in Lewes presented cast-iron fried chicken over sweet corn pudding with green beans and bacon gravy.

Efrain Martinez of Papa Grande's Coastal Taqueria in Fenwick Island placed fried chicken on an ancho-chili-bacon waffle accompanied by flash-fried Brussels sprouts tossed with bacon, spicy maple syrup and farmer cheese.

Jason Dietterick of Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach made Korean "street" fried chicken with gochujang barbecue sauce, fried tofu, toasted cashews, ranch kimchee and lime.

The four judges awarded first prize to Dietterick.

This year, contest updates were posted throughout the day on social media. The challenge was so much fun, however, that next year it will be open to the public, Ruley said.

For information about SoDel Concepts, go to www.sodelconcepts.com.

SoDel Concepts receives Restaurant Neighbor Award from National Restaurant Association

Members of the SoDel Concepts team celebrate the Restaurant Neighbor Award from the National Restaurant Association. Shown are (l-r) Danielle Panarello, Phil Blush, Mike Zygmonski, Andrew Dickinson, Bob Wolfgang, Lisa Wheeler, Michael Dickinson, Scott Kammerer, Lauren Herlihy, Alan Levin, Lindsey Barry, Matt Patton, Meghan King, Dan Levin, Kris Medford, Chris Sockriter, and Ronnie Burkle. SUBMITTED PHOTOS

Rehoboth Beach-based SoDel Concepts, a hospitality group with 10 restaurants, recently received the Restaurant Neighbor Award for Delaware. The award was created by the National Restaurant Association and American Express to honor outstanding community service and involvement. According to the National Restaurant Association, 90 percent of restaurants are involved in community activities in some fashion.

"As a team, we do our best to be a positive force in our communities," said Scott Kammerer, president of SoDel Concepts.

Scott Kammerer, SoDel Concepts president, holds the Restaurant Neighbor Award honoring outstanding community service and involvement.

Kammerer is the founder of SoDel Cares, a nonprofit foundation that supports organizations that assist children, at-risk youth and adults, and the elderly in the communities in which SoDel Concepts restaurants are located. The restaurants and their employees also are involved in philanthropic activities. SoDel Concepts was founded by Matt Haley, who received the James Beard Foundation's 2014 Humanitarian of the Year Award.

"We are community gathering places," Kammerer said. "We would not exist if neighbors did not support us. It's our duty and our privilege to support them in their time of need."

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

SoDel Concepts to receive small business chamber award for excellence April 12

SoDel Concepts to receive small business chamber award for excellence April 12

March 31, 2018

The Delaware Small Business Chamber will hold its annual meeting and 7th Annual Blue Ribbon Awards Brunch from 10:30 a.m. to 12:30 p.m., Thursday, April 12,  at Deerfield Golf and Tennis Club in Newark. Awards will recognize businesses and individuals in 20 different categories. Most winners will be revealed at the brunch event, but the chamber has announced the winners of two of its most prestigious awards – the Lifetime Achievement Award and the President's Award for Business Excellence. 

The Lifetime Achievement Award is presented to an individual who has achieved a high degree of success in business and/or has demonstrated a history of promoting and supporting the Delaware small business community over the course of their career. The DSBC’s inaugural award goes to Jayne Armstrong, former district director of the U.S. Small Business Administration’s Delaware District Office. Armstrong helped launch the SBA office in 1999 as its first director and is a longtime advocate of the Delaware small business community. Many local business owners still talk about how her support has had a long-term effect on their business.

The President’s Award for Business Excellence, given to a worthy organization which has achieved a high degree of success and has brought positive recognition to the Delaware small business community, is being bestowed on SoDel Concepts. The restaurant group owns 10 restaurants, a wedding and events venue, a catering company, a hospitality consulting firm and a hospitality management company. After the tragic loss of SoDel Concepts founder Matt Haley, the company continued to grow and become a well-known brand regionally.

The Delaware Small Business Chamber, founded in late 2011, is a statewide resource for small businesses throughout Delaware and the surrounding communities, and the larger businesses that work with those local small business owners.

At the April 12 event, the chamber will announce the winners of other awards voted on by the public in multiple categories along with six other prestigious awards. This year’s panel of judges included Newark Mayor Polly Sierer, New Castle County Events Coordinator Suzy Casey, and Ed Kessler, retired business owner of the Perfect Wedding guide.

The Delaware Small Business Chamber is dedicated to helping local small businesses with up to 100 employees start, grow and work together to build their companies as well as bringing together larger companies to work with the local small business community. The DSBC offers networking, cost cutting, referral, ribbon cutting and business educational programs to members as some of its many benefits. For more information or to join, go to www.dsbchamber.com or call 302-482-2120.

SoDel Concepts promotes Armstrong to executive chef at Catch 54

Charles Armstrong was recently promoted to the position of executive Chef at Catch 54, one of SoDel Concepts' 10 restaurants in Coastal Delaware.

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Charles Armstrong to the position of executive chef at Catch 54 in Fenwick Island, one of the hospitality group’s 10 restaurants.

“Charles is one of our favorite success stories,” said Kammerer. “He’s worked his way up the ranks with dedication and an eagerness to learn.”

Born in Midland, Texas, Armstrong grew up in Iowa and Illinois. Through Job Corps, he took a culinary course.

“The program gave me the practical skills to work in a professional kitchen,” said Armstrong. “It also taught me about combining flavors so that food tastes good.”

After relocating to Delaware in 2013, he was hired by SoDel Concepts. He started as a line cook at NorthEast Seafood Kitchen in Ocean View and moved to Matt’s Fish Camp in Bethany Beach.

“It was exciting and rewarding to work with other SoDel Concepts chefs,” said Armstrong. “Each one taught me something new.”

For more, visit sodelconcepts.com.

SoDel Concepts raises money for Girl Scouts with cookie desserts

SoDel Concepts will celebrate Girl Scout Cookie month by featuring a different cookie in a series of special desserts. The proceeds will go to the Girls Scouts of the Chesapeake Bay.

The hospitality group’s chefs will compete March 15 for the Girl Scout Cookie Cup at The Clubhouse at Baywood. This will be the fifth year of the competition.

“We buy hundreds of boxes of Girl Scout cookies from local troops for the desserts, which are a big hit with our guests. They will often go to several restaurants just to see what each chef is doing,” said Scott Kammerer, president of SoDel Concepts. “They’re supporting a worthy cause; $1 from each dessert goes to the Girl Scouts.”

Chef Alex Martinez of Northeast Seafood Kitchen won the trophy last year and the year before. He made a lemon ice cream pie with Savannah Smiles cookies and a peanut butter cheesecake with Do-si-dos.

“If the past is any indication, expect some fun desserts,” said Doug Ruley, corporate chef for SoDel Concepts. “We are a very competitive crew, and we all want to bring home Matt’s Girl Scout Cookie Cup.”

Shannon Colburn named SoDel director of operations

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Shannon Colburn to the position of director of operations.

In her new role, Colburn oversees Bluecoast Seafood Grill + Raw Bar in Bethany Beach and Lupo Italian Kitchen in Rehoboth Beach.

At age 19, Colburn was one of the first employees hired at Bluecoast in Bethany, which is SoDel Concepts' flagship restaurant. She became the general manager of Bluecoast in Bethany Beach in 2014. Considered an expert in service and front-of-house operations, she's also worked in many of the other SoDel Concepts restaurants.

"Shannon is such a dedicated employee," Kammerer said. "She takes pride in her work and our company, and that shows. She's been a tremendous asset since the first day she started. I often joke that SoDel and Shannon have grown up together – they share all the same ideals and the same commitment to excellence."

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

Catlett's Sticky Icky Wings named best on the shore

Maurice Catlett, center, winner of Ocean 98.1's Best Wing on the Shore contest in the Best Overall category, was joined by brother Marcellus Catlett, left, head server at Fish On, and Jack Temple, general manager of Matt's Fish Camp. SUBMITTED PHOTO

For the fourth year in a row, Maurice Catlett, the executive chef at Matt's Fish Camp in Lewes, won the Best Wing on the Shore Contest in the Best Overall category. Organized by Ocean 98.1, the contest was held Jan. 28 in Lewes.

Catlett won the title with his Sticky Icky Wings, an item he created while working at Fish On in Lewes, which, along with Matt's Fish Camp, is part of SoDel Concepts. Gleaming with a pineapple-soy glaze and dusted with sesame seeds and scallions, the wings are served with sriracha-ranch sauce.

The recipe reflects Catlett's Korean roots. "Maurice has developed a signature style that can easily incorporate Asian ingredients into American dishes," said Doug Ruley, corporate chef of SoDel Concepts. "His food is always full of flavors and interesting twists."

Catlett also draws inspiration from the South. Consider buttermilk-fried chicken and biscuits, shrimp and grits, and blackened scallops with white beans, collards and a smoked ham jus. These dishes and the Sticky Icky Wings are all available at Matt's Fish Camp. The wings are also sold at Fish On.

The Best Wing on the Shore Contest, which benefits the Ocean 98.1 Cash for College Fund, lets attendees be the judges. Guests, who paid $20 per person, voted for Best Overall, Most Creative and Hottest Wing.

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

New 2018 executive officers named for Delaware Restaurant Association

Gathered at the Delaware Restaurant Association meeting are (l-r) Steve Montgomery, Gov. John Carney, Jeff Cook, Scott Kammerer, Carl Georigi and Carrie Leishman. SUBMITTED PHOTO

The Delaware Restaurant Association held its first-quarter board of directors meeting Jan. 24 and confirmed a new slate of executive officers who will also serve as ex officio members of the DRA's nonprofit Delaware Restaurant Association Educational Foundation.

Chairman of the Board Jeff Cook has served as a DRA board member since 2007 and has over 25 years of service in the restaurant industry. He is currently co-owner of the popular 2 Fat Guys American Grille & Catering in Hockessin and Greenville, and was formerly a managing partner with Ruby Tuesday where he was recognized for regional sales records for high-volume locations. He is active in many local community charity fundraisers. Cook is an active political advocate as a member of the Kitchen Cabinet for the National Restaurant Association, and he often testifies on behalf of small business owners in Delaware at Legislative Hall in Dover.

Vice Chair Scott Kammerer began serving on the DRA board in 2015. He is president of SoDel Concepts, which consists of 10 restaurants, a catering company and a food truck in Southern Delaware. In 2015, he was the recipient of the DRA Cornerstone Award for for industry achievement and service, and was named Delaware Businessman of the Year, the same year SoDel was awarded Delaware Superstar in Business. He is a founding partner of Highwater Management and HaleyKammerer Restaurant Consulting, which has worked with 50 clients in four states. He was also an original board member and co-founder of The Global Delaware Fund, which has partnered with the Boys & Girls Club of Rehoboth, Rehoboth Elementary School, the Cape Henlopen Educational Foundation, and the Cape Henlopen Senior Center in Rehoboth Beach. Kammerer has since started SoDel Cares, another nonprofit which focuses its support and fundraising locally.

Treasurer Carl Georigi is the founder and CEO of the Platinum Dining Group, a full-service hospitality company that operates multi-concept restaurants, catering/special events and specialty retail markets in northern Delaware. He was named DRA's Restaurateur of the Year in 2009, frequently lectures as a guest speaker at the University of Delaware and sits on the boards of the Sanford School, Meals on Wheels and Downtown Newark Partnership. He proudly supports and holds fundraising events for Kind to Kids, as well as the Delaware Breast Cancer Coalition, Ministry of Caring, Special Olympics Delaware and Prevent Child Abuse Delaware. Platinum Dining Group has received numerous local, regional and national awards for its products and services, and currently employs over 245 hospitality professionals.

The Delaware Restaurant Association is the state trade association dedicated to promoting, educating and advocating for Delaware's foodservice industry. Delaware's 2,000 restaurants employ over 49,000 people with an economic impact of over $3.8 billion in annual sales. Delaware restaurants are the largest small business employer in the state and the largest component of Delaware's tourism industry.

SoDel Concepts employees earn accommodations in Tuscan resort

Ten SoDel Concepts employees recently won overnight stays at the Conti di San Bonifacio Wine Resort in Tuscany. To win, participants in all SoDel Concepts restaurants sold the most Conti di San Bonifacio’s wine by the bottle and glass. They also sold Conti di San Bonifacio extra-virgin olive oils. From L. to R.: John Kurgansky, server, and Stefana Petean, bartender, at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Mike Zygmonski, wine director for SoDel Concepts; Lauren Larsen, bar manager at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Elizabeth Ewing, server at Matt's Fish Camp in Lewes; and Gabrielle Fazio, bartender at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach.

Not shown: Jess Muzzin, bar manager at Fish On in Lewes; Blake Gilbert, server at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Carissa Hollinger, server, and Tyler Townsend, bartender, at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; and Todd Meredith, bar manager at Lupo Italian Kitchen in Rehoboth Beach.

Ten SoDel Concepts employees recently earned a two- or three-night stay at the Conti di San Bonifacio Wine Resort in Tuscany, Italy.

The winners participated in a contest to see who could rack up the most points by selling Conti di San Bonifacio wines by the bottle and glass, as well as Conti di San Bonifacio olive oil during a specified time period.

The resort is owned by Count Manfredo di San Bonifacio, who is often a guest at SoDel Concepts dinners featuring his wine.

The winners are servers John Kurgansky and Carissa Hollinger and bartenders Stefana Petean, Tyler Townsend and Gabrielle Fazio at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Lauren Larsen, bar manager, and Blake Gilbert, a server, at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Elizabeth Ewing, server at Matt’s Fish Camp in Lewes; Todd Meredith, bar manager at Lupo Italian Kitchen in Rehoboth Beach; and Jess Muzzin, bar manager at Fish On in Lewes.

For more, visit sodelconcepts.com.

SoDel Cares fundraiser set for Nov. 17

By Submitted News

Posted Nov 10, 2017 at 9:00 PM

SoDel Cares will hold its third annual fundraiser from 6 to 9 p.m. Nov. 17 at Fish On, 17300 N. Village Main Blvd., Lewes.

The event, which raises funds for the nonprofit foundation, pays tribute to the late Matt Haley, SoDel Concepts’ founder, who received the James Beard Foundation Humanitarian of the Year Award in 2014.

The nonprofit has made contributions to organizations that help children, at-risk youth and adults and the elderly. Beneficiaries included the Rehoboth Beach Boys & Girls Club, The Freeman Stage at Bayside, The Harry K Foundation and Pathways to Success.

Live music and silent and live auctions will be featured at the Nov. 17 fundraiser. In the past, auction items have included dinners for up to 20 people and a motorcycle.

A donation of $25 will be accepted at the door. For more, call 645-9790 or visit sodelconcepts.com.

SoDel Concepts’ Oct. 27 fundraiser to benefit California wildfire relief efforts

happier times in northern California, Chef Doug Ruley of SoDel Concepts participated in the Chef Series at Bouchaine Winery. Now SoDel Concepts wants to give back by donating $1 for each bottle or glass of wine sold on Friday, Oct. 27, to wildfire relief efforts. SUBMITTED PHOTOS

he deadly wildfires that consumed communities and property in northern California have left many wineries - and the resort areas that depend on them - in limbo. The devastating fires have affected homeowners, jobs and tourism. On Friday, Oct. 27, SoDel Concepts will donate a dollar for every glass or bottle of wine ordered that day to relief efforts.

"The California wine country is near and dear to our hearts," said Mike Zygmonski, wine director for SoDel Concepts. "Last summer, I attended Cabernet Academy in Alexander Valley, and our corporate chef, Doug Ruley, and I just came back from participating in Bouchaine Winery's Chef Series. We want to help in any way possible."

At the urging of Denise Trione, owner of Trione Vineyards, which sponsored Zygmonski's attendance at the Cabernet Academy, SoDel Concepts came up with the idea for the fundraiser, which will be held in all 10 of SoDel Concepts' coastal restaurants, as well as The Clubhouse at Baywood, located in Long Neck.

Those interested in helping the area can also visit the Wine Institute's web page for a list of relief funds at wineinstitute.org or the American Red Cross at redcross.org.

"You can also do your part by simply ordering and buying California wines," Zygmonski said. "Every dollar in the wineries' pockets will help them rebuild and sustain an industry that's so important to the state."

For information about SoDel Concepts and a listing of restaurants, visit sodelconcepts.com.

How Scott Kammerer Transformed Delaware's Hospitality Industry

SCOTT KAMMERER’S STRONG LEADERSHIP HAS HELPED SODEL CONCEPTS CONTINUE TO EXPAND AFTER THE DEATH OF COMPANY FOUNDER MATT HALEY IN 2014.//PHOTO BY JIM COARSE

Scott Kammerer is a man with a plan.

When he wanted to become a championship high school wrestler, he crafted an agenda of achievable goals. As a young adult enthralled by the hospitality industry, he sharpened his pencil again.

“I wrote out a timeline and a list of what I needed to learn to become a successful restaurateur,” Kammerer says.

All the planning has paid off. An All-American wrestler who won a New Jersey state title in 1991, Kammerer is president of SoDel Concepts, a hospitality company with 10 restaurants at the Delaware beaches, as well as The Clubhouse at Baywood, located a few miles inland in Long Neck. SoDel also has a catering division, food truck, consulting business, hospitality management division and a film company to make its many commercials and YouTube videos. What’s more, there is a proprietary line of gourmet flavored sea salts and artisan sodas. The $50 million company employs up to 700 people, depending on the time of year.

Kammerer took over in 2014, the year that Matt Haley, SoDel Concepts’ founder, died from injuries sustained in a motorcycle crash in India. In the aftermath, Kammerer remained steady under pressure. “I have a lot of respect for him,” says Xavier Teixido, the founder of Harry’s Hospitality Group and the former president of the National Restaurant Association and the Delaware Restaurant Association. “His leadership in a very difficult time demonstrates terrific skill.”

But Kammerer would have eventually reached a pinnacle without being pushed into the role. “He’s a strong operator,” Teixido says.

Since Haley’s death, Kammerer, 43, has already earned the Delaware Restaurant Association’s 2016 Cornerstone Award and the Delaware State Chamber of Commerce’s Marvin S. Gilman Superstar in Business Award. He makes it look easy. It’s not. While he likes to have a plan, his path toward success was paved with big bumps and sharp detours.

A competitive edge

Kammerer was born in Edison, New Jersey, but spent his early years in Presidential Lakes, an unincorporated community surrounded by the Pine Barrens. His father did medical research for Johnson & Johnson. His mother was director of nursing in nursing homes. Kammerer is the second of their three sons. (His younger brother passed away when Kammerer was 28.)

Kammerer was 12 when he got started in the food industry by picking blueberries and selling them at his aunt’s roadside stand. That same year, the family left the Pine Barrens for East Brunswick, New Jersey.

At East Brunswick High School, Kammerer played football in the fall and wrestled through the winter. He relished flexing the mental and physical muscles it took to win. “They say once you wrestle, everything else is easy,” says Kammerer, a heavyweight whose father was also a championship wrestler. “It was about proving myself.”

He spent the summers in Ocean City, New Jersey. “I learned how to fish for bluefish and cook them,” he says. “I learned how to pull mussels from the jetty, how to clam, how to cook flounder. That’s the basis for my love of seafood.”

A wrestling scholarship took Kammerer to Lock Haven University in central Pennsylvania, where he met wife-to-be Lisa, a Sussex County native. “It was love at first sight,” he says. “I knew I would marry her.”

Lisa recalls feeling flustered when she had to use the phone in his room during a party. “I knew who he was, but I’d never talked to him before,” she says. “I hung up the phone and was getting ready to walk out. I said to myself, ‘You have to say something. This is your chance.’” She noticed a textbook in his hand, which seemed odd given the party going on around them. “Are you studying?” she asked incredulously. He closed the book. “Not anymore,” he told her.

The classroom held little appeal for Kammerer. “All I wanted was to get my hands into something and get into the world,” he says. Soon after meeting Lisa, he moved home to attend Middlesex County College, then Rutgers University.

Finding a calling

Kammerer and Lisa, who would graduate with a degree in education, endured a long-distance romance for several years. “It was awful,” Lisa says. In the summer, they worked at the beach. She was a server at Royal Treat in Rehoboth, and he washed dishes. “I loved it the moment I started doing it,” he says. “I loved the people. I loved the food. I loved the action. I loved the summer.”

He ticked off each of the skills he believed he needed to succeed. He cooked, hosted, bused and waited tables, and tended bar. “I honestly enjoyed washing dishes and taking out the trash as much as being the president of one of the largest restaurant groups in Delaware,” he says. He worked at the iconic Rehoboth Beach area restaurants, including the Seahorse, the Garden Gourmet, The Starboard and the Renegade.

He had another motivation to succeed. In 1996, Lisa gave birth to Griffin. “When my son was born, I got sober,” says Kammerer, who describes himself as cross-addicted. “I joined AA, and then I followed the plan,” he says. “It’s the only time in my life I really listened and did what I was told. My sobriety is the foundation for everything that I have in my life now.”

The couple wed in 1997. Kammerer counts his wedding ring as his most prized possession. Griffin is a senior at Swarthmore College. The Kammerers have two other sons. Holden is a freshman at Franklin & Marshall College. Carson is in eighth grade. All are athletes, which is not surprising considering that Kammerer coaches wrestling, Little League and basketball.

Fate steps in

While the kids were still young, Kammerer’s timeline to success accelerated.

After an AA meeting at Epworth United Methodist Church, he first met Haley, who had relocated from Washington, D.C., to help a friend open Third Edition in Rehoboth Beach. At that time, Kammerer was the general manager at Jake’s Seafood House. They chatted about the business. “I’m going to build a restaurant empire,” Haley told him. “Me, too,” Kammerer said. Haley, known for gut reactions, suggested they do it together. In 2000, Kammerer left Jake’s, and the pair started a consulting company.

As Haley opened Redfin in North Bethany Beach, later renamed Bluecoast Seafood Grill + Raw Bar, Kammerer opened Bluewater Grill in Millsboro with John Rishko and Nelia Dolan, whose sister is friends with Lisa. The couples’ children are close in age. “Whenever Scott and I were together, we would talk restaurant,” Nelia Dolan says. “We both just loved the business and loved to talk about it.”

As Bluewater’s managing partner, Kammerer was rarely home, Lisa says. He finally left the business in order to help Haley with a new management contract. In quick succession, Haley opened new restaurants, and Kammerer became more involved with SoDel Concepts, finally earning the title of director of operations. “Matt really opened my mind up,” he says. “He told me I should create the kind of life I wanted to live for myself.”

Ronnie Burkle, now a director of operations and a longtime chef with SoDel, recalls meeting Kammerer for the first time at SoDel’s Catch 54 in Fenwick Island. “I recognized immediately that he knew a lot about the industry, everything from design, branding, marketing, cuisine and finance,” Burkle says. “He excels in all of it—a plethora of knowledge, if you will.”

The magnetic Haley, whose charm was as abundant as his ambition, remained the front man, even as his passion for travel and philanthropy grew. His reputation for being brutally honest about his life, which included drug addiction and prison time, and his willingness to speak to others about it earned him attention both in the state and outside of it. In 2014, Haley received the James Beard Foundation’s Humanitarian of the Year Award.

While Haley traveled the world, Kammerer and his team kept the restaurants going—and growing. “He struck me as a behind-the-scenes everyman,” says Carrie Leishman, president and CEO of the Delaware Restaurant Association, who remembers Kammerer’s discomfort in front of the camera when he was filmed for a video celebrating Haley’s Cornerstone Award.

By 2014, travel and two bouts with cancer kept Haley out of most day-to-day operations. Kammerer helped Haley prepare a plan in case something happened or if Haley decided to bow out to pursue his interests.

Kammerer called on all that experience and planning in August 2014, when he got the news that Haley had been hit by a truck while motorcycling in India. “It was that 3 a.m. call that changes your life,” Kammerer says. “For 10 years, I had talked to Matt every day. He was a mentor, best friend and member of the family. It changed my life forever.”

Maintaining momentum

In the days after Haley’s death, Kammerer recalled how often Haley had asked him: Are you in or are you out? It was Haley’s way to make a person stop, think and commit. Kammerer assembled his executive team, most of whom are still with the company, and created a plan to move forward. The behind-the-scenes worker bee was suddenly in the limelight. “It was a place he might not have wanted,” Leishman says. “My respect and admiration for him have grown exponentially, largely because he did not expect it.”

But Kammerer had always wanted to run a restaurant group, and he was up to the task.

“I’ll never forget how seamlessly Scott assumed control of SoDel Concepts after we lost Matt,” says Bob Yesbek, a food writer for the Cape Gazette and a friend of Haley’s. “He not only kept the company running profitably, but he has improved it and expanded it. The construction and eventual opening of the new Bluecoast Rehoboth this summer is testament to Scott Kammerer and his entire team. Matt would be so proud.”

Leishman says Kammerer has gone above and beyond what Haley might have dreamed—and Haley could dream big. “Scott has taken it and built the company for his people. He has become this unbelievable advocate not only for his industry but also for his people in southern Delaware. He’s taken that role, and he has rocked it.”

The new Bluecoast is proof of that. The restaurant, located on Del. 1, has a large dining room, a smaller room for private events, a raw bar, a bar, an outdoor bar, a patio and a covered porch.

Despite his athletic brawn, Kammerer likes to decorate. He and Lisa—with the help of Milton resident and designer Carey Graviet and SoDel Concepts employees Dan Levin and Phill Blush—handled the interior design, which has more luxe touches than SoDel’s previous restaurants. Consider bright local art, plump pillows in the waiting area and faux suede banquettes. The kitchen team is largely made up of employees who have worked their way through the ranks.

Since Haley’s death, Kammerer has given the company more structure. The fashionable office on Rehoboth Avenue is decorated with furniture and artwork purchased for Haley’s estate. Doug Ruley was named vice president and corporate chef. Mike Dickinson, vice president of operations, oversees several directors of operations. SoDel has its own onsite human resource person, a sommelier and a controller. Dolan is now the marketing director.

“There is a great team there, a ton of people I have grown to love and admire, and I think we all work well together,” she says. “And Scott is at the helm, and it just works. Everyone respects him and wants to work hard to make SoDel great. We are all invested.”

Seeing others happy makes him happy, says Kammerer, whose dream jobs include being the mayor of a large city or a coach for a professional sports team. It’s important to him that everyone shares in the accolades. “Scott became the new face of the company, but made sure he wasn’t the only face,” Burkle says. “He made it all of our faces, as a team.”

SoDel Cares, the company’s philanthropic foundation, carries on Haley’s commitment to giving. It’s a legacy that is ingrained in what’s become a strong company culture. “Scott is a true humanitarian,” says Teixido of Harry’s Hospitality. “He believes in other people in this community.”

Burkle says Kammerer continues to set goals and makes sure the company meets them. He starts each morning with a plan.

“Each day,” Kammerer says, “I get up, and I try to make the world a better place.” It’s a quest, he says, that never gets old.

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

Napa’s Bouchaine Vineyards Chef Series Finishes Strong

If you’ve had a meal that you never wanted to end, then you have some idea what last weekend’s Bouchaine Vineyards wine dinner was like.

The last in this season’s Chef Series, the event was choreographed by Douglas Ruley, executive chef for the Delaware-based SoDel Concepts restaurant group. The theme was Coastal Harvest.

“The events at Bouchaine are always special to us. Once a month during the series we visit from Sacramento and enjoy an amazing dinner in beautiful Carneros. Last Saturday’s dinner was especially well-paired”, said Susan Rae Boring of Sacramento.

Christy Ann Idle agrees. She and her husband traveled all the way from East Lansing Michigan to attend in celebration of their wedding anniversary. “This event was so special to us because we visited Bouchaine Vineyards 5 years ago, before we got married. It quickly became one of our favorite wineries and we’re so glad that we got a chance to come back for such a delicious and memorable dinner”, said Idle.

Presented on a deck with a splendid view of the Napa vineyard at sunset, the evening started with a cooking demonstration of Cantaloupe and Yellow Beet Gazpacho with Maryland crab, crispy salty ham and pepper – paired with Bouchaine’s 2016 Vin Gris of Pinot Noir. The demonstration followed by a four-course meal paired with more delicious Bouchaine wines.

Butter-seared soft shelf crabs came next with the 2014 Estate Chardonnay. Spice-crusted tuna loin was accompanied by the 2014 Estate Pinot Meunier. The featured the 2015 Pommard Estate Pinot Noir. The finale was the warm pistachio cake paired with 2013 Bouche d’Or Chardonnay.

“There is no other energy like during harvest in Napa Valley. It is our one chance to get it right.  Partnering with Chef Ruley to bring the best of our west coast estate and the bounty of the east coast is a real thrill”, said Erik Goodmanson, Associate Winemaker.

“The menu created reflects our Mid-Atlantic coastal offerings, from the farm to the ocean”, said Chef Douglas Ruley. “As a chef, my job is to create beautiful, simple food and also pay homage to the farmers, fishermen and foragers that make the Delaware coast so extremely special”.

If that spread makes your mouth water, it only means you’re human. Keep an eye out for next year’s Chef Series, which promises to be as good – if not better.

SoDel’s Mike Zygmonski invited to prestigious beverage industry event

Mike Zygmonski, the wine director for SoDel Concepts, was invited to attend Full Circle BevCon 2017, an industry event with more than 15 master classes and tastings from producers around the world.

Sponsored by Full Circle Wine Solutions, the event is scheduled for Tuesday-Thursday, Sept. 5-7, at the Sir Francis Drake Hotel in San Francisco. This is the third year for the conference, which will feature Master Sommeliers Evan Goldstein and Keith Goldston, as well as Master Sommelier and Master of Wine Doug Frost. Zygmonski is one of only 50 VIP guests invited to attend.

Zygmonski is a certified sommelier through the Court of Master Sommeliers. "Mike has really made a name for himself in the wine world in our region," said Scott Kammerer, president of SoDel Concepts. "His passion and dedication have clearly caught the eye of some of the best in the business. It's a testament to his knowledge that he's been invited to attend this event."

Zygmonski, a Lewes native, spent three years working in New York restaurants, including Eataly. Under his direction, Lupo Italian Kitchen in Rehoboth Beach received a 2017 Wine Spectator Award for its all-Italian wine list.

"It is an honor to be invited to such a prestigious event in San Francisco," said Zygmonski. "Evan Goldstein called me himself to extend the invitation. That means a lot to me and to our company."

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

Chef Doug Ruley to cook at James Beard House for fourth time Sept. 15

For the fourth time, Doug Ruley, executive chef for SoDel Concepts, has been asked to cook at the James Beard House in New York, which puts him in a tie for the most times a chef has cooked at the former home of cookbook author and TV personality James Beard. The dinner, a salute to Delmarva, is scheduled for 7 p.m., Friday, Sept. 15, in the Greenwich Village townhouse.

"It is an honor to be invited to cook at the James Beard House - which is one of the most famous landmarks in the culinary world - but to receive four invitations is a true recognition of Doug's talent," said Scott Kammerer, president of SoDel Concepts. "Doug is incredibly organized and works hard."

For his dinner at the James Beard House, Doug Ruley has created the theme Coastal Summer Kitchen. One of the items at the reception will be a lobster knuckle with caviar atop Martin's Potato Toast with whipped scallion butter.

Organized by the James Beard Foundation, the regularly scheduled dinners feature four- to five-course meals with wine pairings prepared by guest chefs from around the world. Ruley first cooked in the icon's former home April 29, 2014, the year that SoDel Concepts founder, the late Matt Haley, received the James Beard Foundation Humanitarian of the Year Award.

"The more times you do something, the more comfortable you become," Ruley said. "The kitchen in the James Beard House is tiny, and the diners are cosmopolitan people who have access to some of the world's finest restaurants. But now we know what to expect and how to create a memorable meal for these discerning guests. Once again, it also gives the SoDel chefs a chance to have fun in New York."

For the September event, Ruley has created the Coastal Summer Kitchen which includes a reception, a soup course, three entrées and dessert. Many of the ingredients are from Delmarva-area providers such as Bennett Orchards, RAPA Scrapple, Dogfish Head and Magee Farms.

This year, the chef team includes Ronnie Burkle, director of operations; Jen Bradour of Plate Catering, SoDel Concepts’ catering arm; Carlos Rubio of Catch 54 in Fenwick Island; Maurice Catlett of Matt's Fish Camp in Lewes; Alex Martinez of NorthEast Seafood Kitchen in Ocean View; and Tom Deptula of The Clubhouse at Baywood. Mike Zygmonski, SoDel Concepts wine director, will be on hand to facilitate the wine service.

"Doug leads by example, and like anything he does for SoDel Concepts, he makes it a team effort," said Kammerer, who has no doubt that Ruley and his crew will once again win kudos for their meal. "Not only is he talented, but he can spot talent. I'm incredibly proud and grateful for the team of chefs he's cultivated for our restaurants."

For tickets, go to www.jamesbeard.org/events/coastal-summer-kitchen. For more information on SoDel Concepts, go to www.sodelconcepts.com.

Sodel Concepts James Beard House Coastal Summer Kitchen

Reception
Deviled Eggs from The Farm
Crispy Rapa Scrapple, Green Apple, Pickled Mustard Seeds, Toasted Fennel Seed
Martin's Potato Toast
Lobster Knuckle, Caviar, Whipped Scallion Butter
Indian River Refresher
(Dogfish Head Gin, Ginger Ale, Lemon, Mint)
Frank Family Brut Rosé Carneros 2012

Family-Style Amuse
Compressed Fifers Orchards Summer Melon
Togarashi Granola, Micro Greens

Dinner
Chilled Lewes Dairy Buttermilk Soup
Smoked Virginia Oysters, Baywater Greens Herbs, Cucumber, Matt's Curry Spice
Tablas Creek Patelin Grenache Blanc, Paso Robles 2015

Seared Day Boat Scallops (Ocean City, Md.)
Chesterfield Heirlooms Tomato Water, Summer Squash Agnolotti, Basil, Flowers
J.M. Boillot Montagny 1er Cru Burgundy, France 2015

Milk-Fried Soft Shell Crab (Melfa, Va.)
Magee Farms Sweet Corn, Butter, Spicy Chow Chow, Pork Fat Dijonaise, Old Bay
Calera Central Coast Pinot Noir, Calif. 2014

Rockfish au Poivre (Maryland)
Cauliflower, Charred Wild Carrots, Onion Rings
Neyers Sage Canyon Red Blend, Calif. 2015

Warm Bennett Orchards Peach Upside Down Cake
Frozen Peach & Thyme Yogurt, Cracked Pepper Honey, Maple Peach Caramel
Revelation Brewery Peach Berliner, Rehoboth Beach