SoDel Concepts holds professional development retreat

SoDel Concepts, a Rehoboth Beach-based hospitality group, held its second professional development and strategic retreat Jan. 16 at the Clubhouse at Baywood, one of the company’s 10 restaurants in coastal Sussex County.

“In the past few years, SoDel Concepts and the Delaware Restaurant Association have pushed to professionalize the restaurant industry,” said SoDel Concepts President Scott Kammerer, who kicked off the event. “Our annual retreat is my favorite of SoDel Concepts employee events. We come together for the day to enjoy great food prepared by our culinary team at Baywood in a beautiful setting, and to grow personally and professionally.”

More than 160 employees attended the event which featured four breakout sessions. Speakers included performance and leadership consultant Eunice Carpitella, owner of Transformative Dynamics; and Carla Markell, Delaware’s former first lady and an outspoken advocate for volunteerism.

Breakout speakers also included Alan Levin, SoDel Concepts senior advisor, former secretary of economic development for the state of Delaware and former CEO of Happy Harry’s; and Dave “Fredman” Frederick, a sportswriter and photographer for the Cape Gazette, as well as a former teacher and coach.

Keynote speaker Carrie Leishman, Delaware Restaurant Association president, spoke on the evolution and future of Delaware’s restaurant industry. Other topics at the retreat touched on expanding a business while maintaining a positive work environment, diversity in the workplace, leadership skills and the importance of community philanthropy.

SoDel Concepts has also initiated formal job-training programs with handbooks and training videos. Monthly boot camps explore relevant topics such as food sustainability, restaurant marketing and personal finance.

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

SoDel Concepts to purchase Crust & Craft

January 29, 2019

SoDel Concepts, a Rehoboth Beach-based hospitality group, has entered into an agreement to purchase Crust & Craft, a Rehoboth Beach restaurant specializing in handmade pizzas cooked in a wood-burning oven, and craft beer. The sale should be finalized by Feb. 25.

“I’ve always admired what Brenton Wallace has achieved with Crust & Craft,” said Scott Kammerer, president of SoDel Concepts. “The food is consistently good, and Brenton has a solid concept. Along with being a great chef, he’s admired as a businessman and a contributor to the community.”

Wallace, who was a chef in the Philadelphia area before coming to the Delaware beaches, kept a home in Philly and plans to move back to that city.

“I’m super proud that SoDel recognized what we’ve accomplished and wants to see Crust & Craft grow,” he said. 

Crust & Craft will be SoDel Concepts’ 11th restaurant in coastal Sussex County.

“It’s a unique concept at the beach that complements our other restaurants,” said Doug Ruley, who is vice president of SoDel Concepts and oversees the culinary division. “Brenton created a restaurant that’s committed to quality ingredients and customer service.”

Like SoDel Concepts’ other restaurants, Crust & Craft is as popular with locals as it is with tourists.

“The best part of the sale is that the people who have been with me – and helped us grow into what we are now – are going to be rewarded with opportunities that a small, independent restaurant can’t offer,” Wallace said. “I’m very happy for them and SoDel Concepts.”

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

SoDel Concepts promotes Chris Parks to corporate chef

Chris Parks (center), a SoDel Concepts employee since 2014, was recently promoted to the position of corporate chef. Here, he is surrounded by SoDel Concepts teammates. From left to right: Chef Efrain Martinez; Maurice Catlett, corporate chef; Scott Kammerer, president; Ronnie Burkle, corporate chef; Chef Raul Rodriguez; and Chef Nina Maddox.

Scott Kammerer, president of SoDel Concepts, recently announced that Chris Parks was promoted to the position of corporate chef.

Parks, formerly the executive chef at Lupo Italian Kitchen in Rehoboth Beach, will continue overseeing that restaurant — one of 10 under SoDel Concepts’ umbrella — as well as the regularly catered breakfast operations at two major downtown Rehoboth Beach hotels.

In addition, Parks is a consultant for Haley/Kammerer Consulting, a division of SoDel Concepts. As part of his responsibilities, he will work with Troegs Independent Brewing, a longstanding Haley/Kammer client.

Parks began his career with Capital Restaurant Concepts in Washington, D.C., and moved to New York, where he worked under celebrity chef Tom Colicchio and Andrew Carmellini.

Parks moved to coastal Sussex County in 2014, when he joined SoDel Concepts as executive chef at Lupo Italian Kitchen.

“Chris is an extremely talented chef with creative ideas,” said Doug Ruley, vice president of Parks lives in Lewes with his wife, Korin, sons Miles and Bodhi and their labrador, Eddie.

For more, visit sodelconcepts.com.

SoDel Concepts salutes the ultimate comfort food: grilled cheese

As part of SoDel Concepts’ Grilled Cheese Month, Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach has added such upscale ingredients as beef tenderloin and roasted winter veggies to the classic sandwich.

A patty melt with a sunny-side-up egg, mushrooms and Dijonnnaise has been a featured selection at Fish On in Lewes during SoDel Concepts’ Grilled Cheese Month promotion.

SoDel Concepts is giving its guests a tasty way to beat the post-holiday blues. From now until Saturday, Feb. 16, all 10 of the hospitality group’s restaurants are offering grilled cheese specials.

“This is the fourth year that we’ve spotlighted grilled cheese in January, and it’s a big hit,” said Chef Doug Ruley, vice president of SoDel Concepts. “It’s easy to see why. There are few dishes packed with as much nostalgia and comfort as a grilled cheese sandwich.”

NorthEast Seafood Kitchen has slipped lobster into its grilled cheese sandwich special during SoDel Concepts Grilled Cheese Month.

Don’t expect pedestrian bread and cheese.  SoDel Concepts’ restaurants have tweaked the classics to offer some creative takes. At Fish On in Lewes, for instance, maybe find a patty melt with Swiss cheese, mushrooms, Djionnaise and a sunny-side-up egg. 

Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach has featured beef tenderloin and roasted winter veggies in its grilled cheese creation. At NorthEast Seafood Kitchen in Ocean View, maybe find a grilled cheese with lobster, Serrano ham and mozzarella on focaccia bread. 

“Because the restaurants are near each other, our frequent guests and locals get a kick out of trying the grilled cheese specials at each location,” Ruley said. 

Once the grilled cheese frying pans are put away in February, SoDel Concepts will once again roll out Girl Scout Cookie Month. Each restaurant will create a specialty dessert using an assigned cookie. The sweet promotion, which includes a contest between SoDel Concepts chefs, each year raises money for the Girl Scouts organization.

For information about SoDel Concepts, visit sodelconcepts.com. 

SoDel Cares donates $4K to Cape Henlopen Education Foundation

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to the Cape Henlopen Educational Foundation.

Formed in 1999, the nonprofit CHEF provides resources to help students in the Cape Henlopen School District excel and develop their full potential.

Since 2007, CHEF has funded about 200 CHSD teacher grant requests, totaling more than $250,000 in educational aid, which have addressed such issues as bullying and homelessness.

Grants have also funded arts scholarships and career-focused initiatives.

CHEF’s annual fundraiser Winter Jam will be held from 7 to 11 p.m. Feb. 1 at the Rusty Rudder, 113 Dickinson St., Dewey Beach. For more, visit chef-cape.org/winter-jam.

For more, visit chef-cape.org and sodelconcepts.com.

December is dessert month at all SoDel Concepts restaurants

Save the calorie-counting for January. SoDel Concepts is offering innovative, delectable desserts during the entire month of December at all 10 of the hospitality company’s coastal Sussex County restaurants.

The promotion is an excellent way to showcase the skills of Dru Tevis, the company’s new corporate pastry chef, said Scott Kammerer, president of SoDel Concepts. “These incredible desserts demonstrate – in a very delicious way – that we are taking our dessert program to the next level.“

Tevis, a graduate of the French Culinary Institute in New York, now the International Culinary Center, kicked off the promotion with cookie plates designed for each restaurant. The restaurants’ chefs contributed recipes, and in some cases, they made most if not all of the cookies at their establishment.

No two plates are alike. The Clubhouse at Baywood, for instance, is serving salted blondies, dark-and-white chocolate brownies, pecan pie bars and flourless chocolate cookies.

At Catch 54, the plate includes strawberry brownie bites, thumbprint cookies, gingersnap cream pie with bourbon buttercream, and caramel nut bars.

The restaurants’ concepts helped influence some of the choices. Lupo Italian Kitchen, for instance, is selling persimmon empire biscuits, hazelnut baci cookies, tiramisu chocolate truffles and gianduja-walnut brownies. (Gianduja is a sweet chocolate spread with hazelnut paste.)

NorthEast Seafood Kitchen features chocolate whoopie pies, oatmeal cream pies, maple pecan and an apple butter crumb bar.

Tevis came up with the cookie plate idea because so many friends and family members go out to celebrate the holiday season. “You can enjoy a great dinner and good conversation as well as an after-dinner treat,” said Kammerer.

The restaurants will introduce new dessert specials each week but will run the cookie plate option all month. For details, check the restaurants’ Facebook pages.

Dru Tevis named corporate pastry chef for SoDel Concepts

Scott Kammerer, president of SoDel Concepts, announced that Dru Tevis is the hospitality company’s new corporate pastry chef.

“Dru is known for his innovative, beautiful and delicious desserts,” said Kammerer. “Having him on board will take our dessert program to an entirely new level. We’re excited to have him on our team.”

The Westminster, Maryland, native has a degree in pastry arts from the French Culinary Institute in New York, now the International Culinary Center. He received a Grand Diplome in professional pastry arts and was the class valedictorian. Tevis also has a bachelor’s degree from New York University.

While in New York, Tevis worked under two pastry chefs — Kierin Baldwin, of The Dutch and Christina Tosi, the chef/owner of Momofuku Milk Bar.

Tevis has built a reputation for excellence while working in Rehoboth Beach-area restaurants.

“I never get tired of seeing guests get excited over a dish that I created,” said Tevis. “Their look of delight is my ultimate reward.”

Not content to rest on his laurels, he spent a year traveling to increase his knowledge and skills. He’s taken classes and seminars at The French Pastry School and the Chocolate Academy in Chicago; Le Cordon Bleu in Paris; Good Taste of Tuscany in Signa, Italy; and Leith’s School of Food & Wine in London.

“Dru is not only talented, but he also has an easygoing personality that is an asset in a busy restaurant kitchen,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “We were lucky to get him, and all of our chefs are looking forward to working with him.”

Tevis lives in downtown Rehoboth with his husband, Chase, and their dogs, Jazz and Bruce.

For information about SoDel Concepts, visit sodelconcepts.com.

SoDel Concepts holds certified beer server training for employees

PHOTO: Matt Patton (center), a Certified Cicerone® and director of SoDel Concepts’ beer program, recently led a class to help employees increase their knowledge of every aspect of beer including flavors and ingredients, ways to help guests select beer, and the proper way to pour and serve beer. The hospitality group currently has 25 certified beer servers.

REHOBOTH BEACH, DEL. (Nov. 15, 2018) — SoDel Concepts, a hospitality group with 10 restaurants, recently held its first class for employees interested in becoming certified beer servers. 

“We used study guides provided by the Cicerone Certification program, which is the gold standard for beer training, and additional materials that I compiled,” said Matt Patton director of SoDel Concepts’ beer program, one of only seven Certified Cicerones® in the State of Delaware, and an avid home brewer. “The class covered the proper way to pour and serve beer. We also talked about a wide variety of beer styles and flavors so that our team can help guests choose from the many beers that we offer. The training included an extensive beer tasting to develop first hand experience with the styles.”

The two day training featured a six part curriculum including: education on the Cicerone Certification program; proper storage and serving beer; styles, flavors and tasting; ingredients; and pairing beer and food.  The class finished with an extensive tasting where participants tasted, took notes, and discussed 20 different distinct styles of beer.    

With the training under their belts, the participants were qualified to take the Level 1 Certified Beer Server exam. Of the forty-five people signed up for the training, 25 have taken and passed the test to become certified. 

SoDel Concepts also has employees who are taking exams to become certified sommeliers, said Scott Kammerer, president of SoDel Concepts. “We are continually investing in our team not only to help them advance in the hospitality industry but also to improve the guest experience,” he said. 

For information about SoDel Concepts, visit sodelconcepts.com. \

About SoDel Concepts

Based in Rehoboth Beach, Delaware, SoDel Concepts is a multifaceted, award-winning hospitality group with 10 coastal restaurants: Fish On and Matt’s Fish Camp in Lewes; The Clubhouse at Baywood in Millsboro; Bluecoast Seafood Grill + Raw Bar and Lupo Italian Kitchen in Rehoboth; Matt’s Fish Camp and Bluecoast Seafood Grill + Raw Bar in Bethany Beach; NorthEast Seafood Kitchen in Ocean View; and Catch 54 and Papa Grande’s Coastal Taqueria in Fenwick Island.

SoDel Concepts promotes Maurice Catlett to the position of corporate chef

REHOBOTH BEACH, DEL. (Nov. 5, 2018) — Scott Kammerer, president of SoDel Concepts, recently announced that Maurice Catlett was promoted to the position of corporate chef.

Based in Rehoboth Beach, SoDel Concepts has 10 restaurants. Catlett is running Matt’s Fish Camp in Lewes, which he helped open. Additionally, he is overseeing the culinary operations at Fish On in Lewes and The Clubhouse at Baywood, a restaurant and event venue in Millsboro. 

Catlett recently led the kitchen operations at the October NASCAR event in Dover, where SoDel Concepts served breakfast, lunch and dinner to the media, the speedway employees, police officers, emergency responders, security guards, homeland security personnel, NASCAR drivers and their crews, and event sponsors.

“Maurice’s dedication, talent and work ethic have helped move him up the ladder,” Kammerer said. “He is known for his innovative dishes and positive attitude.” 

Born and raised in Dover, Catlett at an early age helped prepare family barbecues and holiday feasts. He joined SoDel Concepts in 2008 as a line cook. In 2012, he became the executive chef at Fish On. 

“Maurice did so well at Fish On that we knew we wanted him to open Matt’s Fish Camp in 2016,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “His input was invaluable when it came to the menu design, kitchen layout and hiring.”

Catlett cooked alongside Ruley at the James Beard House in New York City. He lives in Rehoboth Beach with his three children. 

For information about SoDel Concepts, visit sodelconcepts.com. 

SoDel Cares donates $4,000 to Big Brothers Big Sisters of Delaware

Check presentation attendees shown are (l-r) Drew Synnestvedt, manager of Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Lindsey Barry, president of SoDel Cares; Chris Parks, executive chef of Lupo Italian Kitchen in Rehoboth Beach; Chris Carmean, general manager of Lupo Italian Kitchen; Stephanie Johnnie, director of development, and Brad Spicer, local program director, both with Big Brothers Big Sisters of Delaware.

November 8, 2018

SoDel Cares, a charitable foundation founded by SoDel Concepts, recently donated $4,000 to Big Brothers Big Sisters. 

Since 1964, Big Brothers Big Sisters of Delaware has provided one-on-one mentoring to children facing adversity. The nonprofit matches caring adults with at-risk youth, many of whom are from single-parent households. Each relationship is administered and supported by rigorous standards and trained personnel.

“SoDel Cares was founded to support programs that benefit children and adults in need in our communities,” said Scott Kammerer, president of SoDel Concepts. “Big Brothers Big Sisters of Delaware makes a direct impact on our youth and helps them become successful. We believe that improving the outcomes of individual children improves our entire community.” 

For more information, go to www.bbbsde.org and www.sodelconcepts.com.

SoDel Cares holds 4th Annual Fundraiser on Nov. 16

Matt Haley, founder of SoDel Concepts, is the inspiration behind SoDel Cares, which was created to honor his memory and support the community. SUBMITTED PHOTO

SoDel Cares, the philanthropic arm of SoDel Concepts, will hold its fourth annual fundraiser from 6 to 9 p.m., Friday, Nov. 16, at Fish On in the Villages of Five Points, Lewes. 

SoDel Cares was created after the death of Matt Haley, the company’s founder, in 2014. Haley, a noted philanthropist, was the recipient of the 2014 James Beard Foundation Humanitarian of the Year Award.

“We started SoDel Cares to honor Matt and to uphold his vision,” said Scott Kammerer, president of SoDel Concepts, which has 10 restaurants along the coast, as well as Plate Catering. “Our annual event not only raises funds for the charity, but it also gives our team members, customers, vendors, neighbors and area businesspeople the chance to remember Matt and reflect on his remarkable legacy.”

The event will feature light fare, an extensive silent auction and music by the Shore Jazz Trio. Admission is $50 per person.

SoDel Cares’ primary mission is to support and strengthen the community in which SoDel Concepts does business. The hospitality group’s coastal restaurants extend from Lewes to Fenwick Island.

Over the years, the nonprofit has made contributions to organizations that help children, at-risk youth and adults, and the elderly. Beneficiaries have included the Rehoboth Beach Boys & Girls Club, the Harry K Foundation and Pathways to Success. To date, SoDel Cares has given almost $300,000 to area charities.

“Of all of our accomplishments and awards since Matt’s passing in 2014, we at SoDel Concepts are most proud of SoDel Cares,” Kammerer said. “Improving our community is at the heart of everything we do.”

To donate an auction item, contact Jack Temple at jack@sodelconcepts.com. To purchase tickets, go to www.sodelcares.com/2018tickets. For more information, call Fish On at 302-645-9790 or go to www.sodelconcepts.com.

Matt Patton recognized as one of 40 leaders under 40 years old

Delaware Business Times recently named Matt Patton, a director of operations for SoDel Concepts, to its list of 40 professionals under 40 years old who are making a name for themselves through professional excellence and community involvement. PHOTO CREDIT: Pamela Aquilani

Matt Patton, a director of operations for SoDel Concepts, recently made the Delaware Business Times list of  40 Delawareans under 40 who are being recognized for professional accomplishments, community service, leadership and vision. 

This is the fifth year for the DBT 40 awards, which are bestowed by Delaware Business Times magazine.

Patton, who started working in the restaurant industry at age 14, has been with SoDel Concepts since 2013. The hospitality group has 10 restaurants along the Delaware coast, as well as Plate Catering, and hospitality management and consulting divisions. 

“Matt was integral in the recent growth of our company,” said Scott Kammerer, president of SoDel Concepts. “He was involved in every aspect of building and opening our two newest restaurants, Matt's Fish Camp in Lewes and Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach.”

Patton is currently the director of operations for both locations, as well as Fish On in Lewes and Plate Catering. 

He is also a certified cicerone, which is to beer what a sommelier is to wine. As director of SoDel Concepts’ beer program, he teaches the staff about craft beer and the correct way to serve it.

DBT40 judges include local business leaders along with past honorees. The recipients represent a wide range of fields, including finance, law, nonprofit, hospitality, education and technology.

The 2018 honorees were to receive awards Oct. 23 at an event in Wilmington.

For information about SoDel Concepts, visit sodelconcepts.com. 

SoDel Concepts prepared more than 8,000 meals at NASCAR event

October 27, 2018

The culinary team at SoDel Concepts prepared more than 8,000 meals during the NASCAR events Oct. 5-7 at Dover International Speedway in Dover. The race weekend is a major tourist attraction in the state.

Shifts started at 3 a.m. to prepare breakfast, lunch and dinner for the media, speedway employees, police officers, emergency responders, security guards, homeland security personnel, NASCAR drivers and crews, and event sponsors.

“It’s exciting that SoDel Concepts has grown so much that we can handle a project of this magnitude while our 10 restaurants at the beach keep operating without missing a beat,” said Scott Kammerer, president of SoDel Concepts. “I’m extremely proud of the entire team, both onsite at Dover and in our restaurants.”

Doug Ruley, corporate chef for SoDel Concepts, created the menus, wrote the recipes and oversaw all aspects of food preparation and service. Lisa Wheeler, who has extensive banquet experience, coordinated the event and remained onsite at the speedway, where the crew cleaned, organized and cooked. About 900 people attended the opening-night buffet. Menu items included smoked chicken, barbecued chicken, pulled pork. beef brisket, macaroni and cheese, corn on the cob, slaw, macaroni salad, baked beans, boxed lunches and one Italian dinner. All the food was made from scratch at the site.

“We had the A-team at this event, and everyone showed up ready to go,” said Ruley. “There’s a certain excitement when chefs and crews from different restaurants can come together to pull off such an important event. Initially, it might seem daunting. But once we got started, we realized that together, we could bust it out, no problem. We rocked it.”

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

Lisa Wheeler of SoDel Concepts nominated for HR Innovator of the Year Award

Lisa Wheeler, the director of human resources for SoDel Concepts, was nominated for the Human Resources Innovator of the Year award, a category in the 2018 Human Resources Awards presented by Delaware Business Times and the Delaware Society for Human Resource Management.

Wheeler is working for Rehoboth Beach-based SoDel Concepts, a hospitality group with 10 restaurants, Plate Catering and hospitality management and consulting divisions.

She was nominated for her ability to create and execute an HR plan to handle an unprecedented period of growth for the company within a short time frame.

“When Lisa took the job, we were about to open what became our two highest-grossing restaurants, and we were taking on new consulting and management projects, including two NASCAR events at Dover International Speedway,” said SoDel Concepts President Scott Kammerer.

Wheeler put a priority on moving the application process and onboarding online. She then rolled out health plans and a 401(k) plan, which were key in attracting, managing and retaining talent, said Kammerer.

“Having an online application process helped us handle the sheer number of people who applied to fill entry-level positions in the company,” said Kammerer. “The benefits helped us recruit the talent we needed in both the front and the back of the house — experienced workers who made the new business ventures successful.”

Raised in Reading, Pennsylvania, Wheeler majored in food and restaurant hospitality at Kutztown University. She worked as a manager for a chain that brought her to Delaware, where she also gained experience in banquet services.

Wheeler, who started working for SoDel Concepts in 2010, became the general manager of Fish On in 2011. In 2012, she became the catering director for Plate Catering, which operates out of the Fish On kitchen.She currently oversees every aspect of employment for up to 1,200 SoDel Concepts employees.

Other nominees for the category include Susan H. McGarry, of Marlette Funding; and Terri Hartwell Easter, of T.H. Easter Consulting. The awards ceremony is Nov. 1 at Dover Downs Hotel & Casino.

For more, visit sodelconcepts.com.

The Clubhouse at Baywood named Best Wedding Venue in Sussex County

The Clubhouse at Baywood near Millsboro was named the Best Wedding Venue in Sussex County by the readers of Coastal Style magazine.
 “We are dedicated to making sure our couples have a perfect day, from the setting to the food to the service,” said Danielle Panarello, director of operations for The Clubhouse at Baywood. “It’s gratifying to see that the readers of Coastal Style recognize our team’s hard work.”

Located on the Baywood Greens Golf Course, the Clubhouse at Baywood can capably handle more than 200 guests. Outdoor spaces include an area that can be tented. Indoors, there is a 760-square-foot ballroom with a 378-square-foot dance floor. There is enough space to handle a single event, such as a reception, or a three-day event, including the rehearsal dinner, ceremony, reception and morning-after brunch.

The award-winning gardens that surround the event venue are part of the appeal. “Many couples tell us they decided to wed here because it’s such a beautiful backdrop for the ceremony and photographs,” said Panarello. Guests can enjoy the view inside or out. The ballroom overlooks the grounds through many windows, and two sweeping balconies overlook the ceremony garden. The Clubhouse at Baywood also has an onsite florist.

The Clubhouse at Baywood is part of SoDel Concepts, a Rehoboth Beach-based hospitality group that owns nine other restaurants in coastal Sussex County and Plate Catering. For more information, go to www.sodelconcepts.com and www.baywoodclubhouse.com.

13 SoDel Concepts employees receive Shining Star awards

Thirteen SoDel Concepts employees recently received Shining Star Awards for their contributions to the hospitality company. The leadership team saluted the honorees at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach. Shown are (l-r) Rob Schmidke with Fish On; John Kurgansky with Bluecoast Seafood Grill + Raw Bar in Rehoboth; Paige Tidwell with Sports at the Beach; Chris Lippa with Catch 54; Lindsey Barry, SoDel Concepts controller; Madison Thune with Matt's Fish Camp in Bethany Beach; Scott Kammerer, SoDel Concepts president; Angie Polance with The Clubhouse at Baywood; Markus Lujan with Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Meghan King, SoDel Concepts director of training; Avery McCormick with Northeast Seafood Kitchen; and Ashley Cox with Matt's Fish Camp, Lewes. Not shown are Timotei Smau and Marius Miron with Papa Grande's Coastal Taqueria in Fenwick Island; Kyle Mattson with DE Turf; and Matt Mattia with Lupo Italian Kitchen. SUBMITTED PHOTO

SoDel Concepts, a Rehoboth Beach-based hospitality company, recently announced that 13 team members received the company’s Shining Star Award. The employees selected demonstrate a commitment to cultivating a positive work environment and giving guests a memorable dining experience.

“The Shining Star is one of the best programs we have at SoDel Concepts,” said Scott Kammerer, president of the company, which has 10 restaurants along the Sussex County coast and a hospitality management division. “The award helps us show our employees how much we value them and appreciate the hard work they do every day in our restaurants. “We want them to know that when they go above and beyond to make each guest’s experience great, we notice – and so do our guests.” 

Restaurant managers and operations directors selected the employees for awards. “The managers are on the front lines, and they choose team members who epitomize our company culture and dedication to excellence,” Kammerer said.

The recipients are Rob Schmidke with Fish On; John Kurgansky with Bluecoast Seafood Grill + Raw Bar in Rehoboth; Paige Tidwell with Sports at the Beach; Chris Lippa with Catch 54; Madison Thune with Matt's Fish Camp in Bethany Beach; Angie Polance with The Clubhouse at Baywood; Markus Lujan with Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Avery McCormick with Northeast Seafood Kitchen; Ashley Cox with Matt's Fish Camp Lewes; Timotei Smau and Marius Miron with Papa Grande's Coastal Taqueria; Kyle Mattson with DE Turf; and Matt Mattia with Lupo Italian Kitchen.

Each employee received a certificate and a $250 bonus. SoDel Concepts gives the awards four times a year. 

For details about SoDel Concepts, go to sodelconcepts.com.

Scott Kammerer recognized as Best Businessman in Sussex County

Scott Kammerer, president of SoDel Concepts, was recently voted Best Businessman in Sussex County by the readers of Coastal Style magazine. SUBMITTED PHOTO

Scott Kammerer, president of SoDel Concepts, was recently voted Best Businessman in Sussex County by the readers of Coastal Style magazine. This is the fourth year he has received the award. SoDel Concepts owns 10 restaurants in coastal Sussex County, as well as Plate Catering.

Kammerer has received many state and regional recognitions, including the Delaware Restaurant Association’s 2016 Cornerstone Award and the Delaware State Chamber of Commerce’s Marvin S. Gilman Superstars in Business Award.

“It is always an honor to be recognized,” he said. “But no one does it alone. SoDel Concepts has a team of dedicated and highly skilled people, some of whom have been with us for a decade or more. They share a common vision when it comes to giving guests the best possible experience and helping our communities.”

In the past, SoDel Cares, the company’s philanthropic arm, has received a Coastal Style award for contributions to the community.

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

He will be the keynote speaker Wednesday, Nov. 7, at the Delaware State Chamber of Commerce’s 20th Anniversary Superstars in Business Awards luncheon.

Kammerer and his wife Lisa live in Rehoboth. They have three sons.

For more information, go to sodelconcepts.com.

SoDel Concepts' Matt Patton receives cicerone certification

Matt Patton

Most diners have heard of a sommelier, a trained and knowledgeable wine professional who often works in high-quality restaurants. However, they might not have heard of a cicerone. The term, pronounced "sis-uh-rohn," refers to hospitality professionals with proven experience in selecting, acquiring and serving a wide range of beers.

In Delaware, Matt Patton is one of the only certified cicerones in the restaurant industry and one of just five in the state. Patton is the beer director for Rehoboth Beach-based SoDel Concepts, which has 10 restaurants.

"We are continually looking for ways to make our company better and improve the dining experience for our guests," said Scott Kammerer, president of SoDel Concepts. "Matt took the initiative to earn this prestigious industry certification, which demonstrates his drive and dedication."

To earn the certification, candidates must know how to keep and serve beer. They must also know about the many styles of beer on the market today and the flavors. They can evaluate the ingredients, and they know about the brewing process. Only those who pass a rigorous exam can claim the title of certified cicerone.

Patton, who is also a director of operations, helps SoDel Concepts general managers and bar managers create a beer list that complements the menu and appeals to the guests. He's also in charge of company's beer education program. At least once a year, he visits each restaurant to teach staff about beer. He also leads a session in the company's regular bootcamp series, which is open to all employees.

"Having an expert in beer on board to craft the menus for each location benefits our employees and our guests," Kammerer said. "Matt is an example of how investing in our people and their development always brings great rewards."

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

August is Produce Month at all 10 SoDel Concepts restaurants

SoDel Concepts held a Produce Month culinary boot camp at Baywater Farms for its chefs and staff. Shown are (l-r) Zach Flores-Reyes, Fish On in Lewes; Jen Bradaur, Plate Catering in Lewes; Dan Levin, SoDel Concepts maintenance director; and Charlie Moranski, Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach. SUBMITTED PHOTOS

As part of Produce Month, Catch 54 in Fenwick Island has created a peach old-fashioned cocktail, made with local peaches from Bennett Orchards and Sagamore Rye whiskey.

For the entire month of August, SoDel Concepts is featuring local produce in its 10 restaurants along the Sussex County coast.

“August is one of the best times of the year to be a chef,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “On the Delmarva Peninsula, there is an abundance of fresh ingredients. That includes seafood, meats and poultry as well as produce. We are lucky that we can partner with local growers. It goes along with SoDel’s commitment to our communities to prepare simple, fresh, beautiful food.”

To inspire ideas, Ruley took SoDel Concepts chefs and staff on a culinary boot camp to Baywater Farms, an organic and hydroponic farm in Salisbury, Md. They learned about fresh produce and how to incorporate it into menu and cocktail items. Menu items made with local produce feature the name of the farm.

“We feel that promoting our local communities and economies is as important as promoting our restaurants,” said Scott Kammerer, SoDel Concepts president. “Getting the farms’ names out there and creating name recognition for them is part of that mission.”

For a list of SoDel Concepts restaurants, go to www.sodelconcepts.com.

SoDel Concepts holds fourth annual SoDel Summer Softball Showdown

Team Ace of Bases won this year’s SoDel Summer Softball Showdown, a friendly competition among employees of SoDel Concepts. Shown in back are (l-r) Charles Armstrong, Jeff Taylor, DJ Dougherty, Kevin Maull, Penni E'Nama, Dave Inman, Zimri Gomez and Ben Masino. In front are David Kennedy, Emma Ruley, Danielle Panarello, Chris Carmean and Andrew Dickinson. Players not shown include Frank Bufo, Alexa Perez, Colin Berl and Billy Ott. SUBMITTED PHOTOS

Team Ace of Bases held steady to win the fourth annual SoDel Summer Softball Showdown July 18 at Sports at the Beach in Georgetown.

The team was one of eight comprising SoDel Concepts employees. Each team of 15 to 20 people played two three-inning games. Then the teams sent two players to the plate for a home run derby. 

Team Ace of Bases had 20 runs, including those scored in the derby, to earn first prize. The winning team was led by captains Danielle Panarello, director of operations at The Clubhouse at Baywood, and Kevin Maull, the banquet manager.

SoDel Concepts employees divided into eight teams to compete at the fourth annual SoDel Summer Softball Showdown.

SoDel Concepts employees divided into eight teams to compete at the fourth annual SoDel Summer Softball Showdown.

“The Softball Showdown is one of my favorite employee events,” said Scott Kammerer, president of SoDel Concepts, which has 10 restaurants in coastal Sussex County, as well as a catering company. 

“Restaurant people can be pretty competitive, and many of our team members are also into sports,” he said. “It made the action fast and fun.”

Other team captains included Mike Dickinson, Doug Ruley, Matt Patton, Shannon Colburn, Ronnie Burkle, Lauren Herlihy and Kris Medford. 

Lizzie Fish sang the national anthem. Guests who threw out the first pitches included Mairead Rishko, Skylar Medford – assisted by Chase Ruley – Emma Ruley, and Connor Hartman.

The game was broadcast on 302Sports.com.

This was SoDel Concepts’ second employee event of the year. The first took place in June at Lefty’s Alley & Eats in Lewes. Employees and their families are also invited to SoDel Movie Day for a 10 a.m. family movie and a midnight showing.

“These events give our team a chance to socialize and relax,” Kammerer said. “They work incredibly hard during the summer season, and we want to reward them.” 

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