Chris Sockriter named director of asset management for SoDel Concepts

Chris Sockriter was recently promoted to the position of director of asset management for SoDel Concepts, a hospitality group with 11 restaurants. A brewpub, Thompson Island, is under construction. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, recently announced that Chris Sockriter has been promoted to the position of director of asset management.

“With 11 — and soon to be 12 — restaurants, we need to make sure all of our systems are in tiptop shape at all times,” said Kammerer. “Since our company is in a high growth mode, we also need someone who can offer an expert opinion during construction and renovations.”

Sockriter, a graduate of Cape Henlopen High School, studied heating, ventilation and air conditioning repair at Delaware Technical Community College. He has worked for Atlantic Refrigeration and Charles A. Klein and Sons. Before coming to SoDel Concepts, he owned his own company, CS Services.

“SoDel Concepts gives me the chance to lead a hard-working department in a growing company,” said Sockriter. “When I studied HVAC in college, I never dreamed that I’d be part of such a large restaurant group with so many moving parts. It’s exciting.”

Sockriter said his father taught him to be reliable, steady and a hard worker, while his former boss at Atlantic Refrigeration showed him the importance of preparation, accountability and taking pride in one’s work.

“Already, Chris has taken our asset management department to new heights,” said Kammerer. “His passion for the industry and his work ethic has helped us streamline our maintenance department and ensure all our machinery is working properly.”

Since coming to SoDel Concepts, Sockriter has been involved in the rollout of e-maint, a software designed to manage work orders and inventory, eliminate downtime and improve reliability across the company.

He’s also assisted with the remodel of Crust & Craft, a SoDel Concepts restaurant in Rehoboth Beach, and the construction of the company’s Thompson Island Brewing Company.

Sockriter lives in Lewes with his wife, Valarie, and their three children.

For more, visit sodelconcepts.com.

SoDel Cares donates $4,000 to Camp Barnes

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to Camp Barnes. Lindsey Barry, Controller for SoDel Concepts, presents he check to Master Corp. James Hatfield of Camp Barnes in SoDel Concepts’ Rehoboth Beach office. [PHOTO PROVIDED]

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

Located on Millers Creek, a tributary of Little Assawoman Bay, the Frankford camp — open to residents of Delaware ages 10-13 —serves about 60 campers a week for six weeks, from early June to August.

“SoDel Cares was founded to support those in need in our communities,” said Scott Kammerer, president of SoDel Concepts. “By helping youth in our state — at no cost to their families — Camp Barnes’ work is aligned with our mission.”

Founded in 1947, Camp Barnes offers such activities as swimming, kayaking, archery, crabbing and fishing, sports and arts and crafts. Demonstrations and classes are led by Delaware State Police K-9 and Evidence Detection Unit, the Delaware Department of Natural Resources and Environmental Control’s Division of Fish and Wildlife, the Delaware Attorney General’s Office and the Girl Scouts of America.

For information about SoDel Concepts and SoDel Cares, visit sodelconcepts.com. For information on Camp Barnes, visit campbarnes.net.

Jimmy Valm named opening brewmaster at Thompson Island Brewing Company

SoDel Concepts hired experienced brewer Jimmy Valm to be the opening brewmaster at Thompson Island Brewing Co., the hospitality groups 12th restaurant.

Scott Kammerer, president of SoDel Concepts, announced that Jimmy Valm will be the opening brewmaster at Thompson Island Brewing Co., the hospitality group’s 12th restaurant, currently under construction in Rehoboth Beach.

Valm, who grew up just outside of Seattle, received a degree in brewing and distilling from Heriot-Watt University in Edinburgh, Scotland. He’s worked at Heineken UK in Manchester, England, and at Brooklyn Brewery’s Williamsburg facility. He most recently worked at Cape May Brewing Co. during a period of unprecedented growth for the New Jersey brewery, which expanded from 6,000 barrels of beer in 2016 to more than 18,000 in 2018.

Valm has handled production management and scheduling and has been responsible for standardizing procedures and building data-capture systems.

“At Thompson Island Brewing Co., I’m looking forward to getting back on the brewhouse floor as well as handling my administrative responsibilities,” said Valm. “I’m excited about building a brewing program from the ground up, from developing the philosophy to designing recipes.”

Valm will collaborate with John Troegner of Tröegs Independent Brewing, a longtime client of SoDel Concepts’ management consulting division.

Thompson Island Brewing Co., which is currently under construction in Rehoboth Beach, will feature the talent brewmaster Jimmy Valm, who will work in collaboration with consultant John Troegner of Troegs Independent Brewing.

Thompson Island will be a 250-seat brewpub next to Bluecoast Seafood Grill + Raw Bar, another SoDel Concepts restaurant in the Rehoboth Gateway shopping center. Decor will salute longtime area attractions and activities, such as kayaking, paddle-boarding, fishing or relaxing on the sand or sitting around a bonfire. In addition to bays and beaches, local farms will play a prominent part in the theme. A beer garden will seat about 100 guests, who can play table tennis and bocce ball in the garden and check out the 1956 Apache truck outfitted with beer taps.

For more, visit sodelconcepts.com.

SoDel Concepts employees receive Shining Star Awards

Managers Colin Herlihy and Danae Evans of NorthEast Seafood Kitchen in Ocean View present a Shining Star Award to Victoria Rioux (center).

Scott Kammerer, president of Rehoboth Beach-based SoDel Concepts, recently announced the recipients of the company’s Shining Star Awards for the second quarter of 2019.

Omar Hernandez received the Shining Star Award for his contributions at Bluecoast Seafood Grill + Raw Bar in Bethany Beach.

“It’s so important to recognize all of the hard work our employees do day in and day out, whether they’re on the front line interacting with guests or in the kitchen,” Kammerer said. “Their dedication to their team and the guests does not go unnoticed.”

Managers and the directors of operations select the employees, who are chosen for their ability to foster a positive work environment and give guests a memorable dining experience.

The Shining Stars include Ashton Jerman from Delaware Turf in Milford and Alana James at Sports at the Beach in Georgetown, where SoDel Concepts runs the concessions; Park Logsdon from Fish On in Lewes; Hailey Judson from Matt’s Fish Camp in Lewes; Emma Peabody from Crust & Craft in Rehoboth Beach; Nicole Srtori from The Clubhouse at Baywood in Millsboro; Dalton Crouse from Lupo Italian Kitchen in Rehoboth Beach; Monica Link from Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Hailey Gay from Matt’s Fish Camp in Bethany Beach; Omar Hernandez from Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Victoria Rioux from NorthEast Seafood Kitchen in Ocean View; Bill Close from Catch 54 in Fenwick Island; and Amber Zellers from Papa Grande’s Coastal Taqueria in Fenwick Island.

Each employee receives a certificate and a $250 bonus. The awards are given out four times a year.

For information about SoDel Concepts, visit sodelconcepts.com.

SoDel Concepts names new Crust & Craft management team

The management team at Crust & Craft includes some familiar faces. SoDel Concepts purchased the Midway restaurant in early 2019. Shown are (l-r) Chris Parks, corporate chef; Katie Sherman, general manager; Nina Maddox, executive chef; Wes Books, manager; and Dan Levin, director of operations. SUBMITTED PHOTO

Scott Kammerer, president of SoDel Concepts, recently announced the management lineup at Crust & Craft, a Rehoboth Beach restaurant purchased by the hospitality group earlier this year.

General Manager Katie Sherman was with Crust & Craft before the acquisition, since it opened in 2015 in the Midway area on Route 1.

“Katie understands that Crust & Craft is unique both to the area and to our portfolio,” Kammerer said. “I can’t express how delighted I am to have her on our team.”

Executive Chef Nina Maddox came to Crust & Craft from Lupo Italian Kitchen in Rehoboth Beach, also a SoDel Concepts restaurant. Corporate Chef Chris Parks, another Lupo alum, oversees both restaurants.

“Nina has shown an incredible work ethic, and she’s a motivated team leader,” said Doug Ruley, SoDel Concepts vice president of culinary operations.

Dan Levin, a longtime SoDel Concepts employee, is director of operations, and Wes Books is the manager. Books, who helped open Bluecoast Seafood Grill + Raw Bar in Rehoboth, is experiencing a homecoming of sorts. Like Sherman, he was on Crust & Crafts’ opening team in 2015.

“Wes has worked at several of our restaurants and knows our culture,” Kammerer said. “Together, the team’s familiarity with the concept, the restaurant and our company has made the transition seamless, and the restaurant’s sales have more than doubled since we took over.”

Crust & Craft, which was recently renovated, is now open for lunch and dinner seven days a week.

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

SoDel Cares 5K won by engaged couple

Runners round the bend at the start of SoDel Cares 5k. DAVE FREDRICK PHOTOS

Matt Latimer wins the race in a time of 17:53.

Matt Latimore and Katie Tomlinson, both 31 years old from Virginia, are engaged to be married. An April wedding is planned for the elite runners and Races2Run’s Barbara Kursh will officiate.

At the inaugural SoDel Cares 5K at Bluecoast in Rehoboth Beach, Matt was the overall winner in 17:53, while Katie was the first woman and third overall in 19:09.

Chris Racine takes second overall in 19:04.

Chris Racine, 33, of Ocean View broke up the wedding party with a time of 19:04 for second overall.

Bryan Mack, 29, logged a time of 19:19  and Mike Marciano, 30, registered a time of 19:33, neither of whom will admit to training or getting a good night’s sleep prior to race morning, rounded out the top five.

The race attracted 410 registered runners with 329 finishers. Perhaps 71 athletes wearing bibs got lost in the badlands of Bay Vista.

SoDel Cares is a philanthropic arm of SoDel Concepts, which owns 11 coastal restaurants in Delaware, a consulting company and a hospitality management company. SoDel Cares gives money to local organizations that assist children, at-risk youth and adults and the elderly.

Masters winners in the race were Toby Ehrbaker, 44, of Bel Air, Md., in 19:34 and Karen Sposato, 50, of Milton, who ran 22:22.

Katie Tomlinson wins the women’s race.

Notable locals in the race included Andy Gorlich in 19:44, Beau Croll in 19:47 (first time under 20), Jack Stang in 20:48, Brandon Smith in 20:50, Colleen Donohoe in 22:41, Caroline Judge in 22:50, Dom Scott in 23:26, Kat Judge in 23:41, Annie Judge in 24:15, Maura Johnson in 24:59, Mike Zygmonski in 25:23, Ava Cannon in 25:34, Molly Weeks in 25:59, Abby Kane in 28:36, Erik-Stephane Stancofski in 28:46, Tammy Judge in 29:32, Jennifer Heffernan in 30:05, Shannon Colburn in 30:37, Steve Judge in 31:47, Robert Coupe in 32:10, Courtney Riordan in 32:12, Pam Coupe in 33:30 and Kelly Widdoes in 44:44.

Scott Kammerer, SoDel CEO, employing the management style of leading from behind posted a time 1:00:27. He said while laughing, “there will never be another photo of me finishing a 5K. This is the first and hopefully the last.”  

CEO looking like the B&O Big Train Scott Kammerer with Scott Viselli and Mayla Valles.

Teamwork and common goals: A recipe for success

In many cases, the only contact a guest has with a restaurant - other than the food, of course - is through the server. This was brought home to me in spades several years ago at my restaurant near Washington, D.C. After being open for a few years, we finally received the long-anticipated visit from the big-time food critic for The Washington Post. In short, she loved the food, and that made me happy. But then she went on to complain rather bitterly about how the server handled the table in terms of clearing plates, etc. I was devastated. Was I was so focused on the kitchen that I failed to understand the importance of the server, busser, etc. on the customers’ experience? Apparently so.

I went out and hired a restaurant consultant who specialized in front of house (dining room) training. It wasn’t even a month before my numbers increased substantially. Every last bit of what I learned from this guy still stays with me today. And, like what you are reading right now, pops up regularly in my various and sundry newspaper scribblings and radio ramblings. More often than not, people will quickly forget if a server brought the green beans instead of the slaw. But customers do not easily forgive bad attitude or offhand service. Especially in a seasonal resort where diners have a virtually unlimited number of choices.

Successful restaurant groups have figured this out. Hillstone Restaurant Group, with their 15 upscale/casual brands, is one example. In fact, the trainer I hired for my restaurant had been a staff trainer for Houston’s, now one of Hillstone’s popular eateries. Ruth’s Chris Steakhouse is another example. This franchisor’s job is particularly challenging since many of the employees actually work for the franchisee. A six-foot-long shelf at the Ocean City Ruth’s Chris groans under the weight of training materials, tests and procedures manuals. SoDel Concepts, one of the biggest restaurant groups in Delaware, tackles the training process with an entire department that administers programs specifically dedicated to ensure a consistent dining experience.

Director of Training & Development Meghan King and Corporate Chef Ronnie Burkle outlined for me the “culture of training” that is the hallmark of service at SoDel Concepts. Both Meghan and Ronnie remember late founder Matt Haley’s insistence on adherence to standards. So the cornerstone of their program rests on “food, cleanliness, service, and keeping people accountable.” The practical and written exercises impart certain expectations to trainees; underlining the practical reasons for the training and what is expected after each level is completed.

Meghan says it best: “We try to instill in our employees that actions have consequences. There can be many ways of doing things,” she continues, “but we insist that tasks be done according to our standards. One of the benefits is that an employee can move from restaurant to restaurant and things will remain familiar to them. But personal accountability and self-responsibility are the prime goals.”

Printed training guides and what they call “developmental sheets”  for both front of house (dining room) and back of house (kitchen areas) allow an employee to succeed in his or her particular station and perhaps even progress through the company - if that is their desire. “It’s not going to be given to you,” smiles Chef Ronnie. “You need to go out and get it.” The restaurant group’s reputation of promoting from within - in some cases all the way from dishwasher to executive chef – bears this out.

The process is very real for the new hire. He or she is asked to read and internalize a specific training packet focused on the particular station. He or she then shadows a more experienced employee who has qualified as a trainer, then takes on tasks like running food and bussing tables before serving customers.

For example, there are 15 separate steps involved in properly bussing a table. One of them is that the busser doesn’t set clean plates on a dirty table. And touching your face or nose while handling the clean dishes and utensils is a no-no. Ancillary duties such as side work (e.g., rolling silverware into napkins, filling salt and pepper shakers, etc.) all revolve around teamwork and … there it is again: Standards. Server trainees undergo five days of intense training. If they are successful, they’re assigned a small section where they can hone their skills on live, hungry guests.

Procedures are just as strict in the kitchen - especially when it comes to cleanliness. If a new employee makes a mistake, the system has improvement plans that review key elements of kitchen operations and expects the employee to be accountable for them.

SoDel Concepts hosts events such as the monthly Boot Camp, where guest speakers address subjects like beer and wine knowledge, the history and vision of the company, employee health and fitness, and even managing personal finances to help young workers grow as people. I was honored to be a speaker at a Boot Camp several months ago where I spoke about customer expectations and what they might - or might not - tell you when dining in the restaurant.

Another event is the Strategic Retreat. Employees have spoken to Carla Markell, Delaware Restaurant Association Executive Director Carrie Leishman, SoDel Concepts Director of Finances Alan Levin, company President Scott Kammerer and even Cape Gazette’s very own Dave Fredman Frederick addressing what he knows best: Teamwork.

Other activities available to employees include twice-yearly ESL courses for foreign workers, and the availability of the internationally accredited ServSafe Program. Ronnie tells me that SoDel Concepts employs the greatest number of food workers in the area who have successfully completed this food safety and sanitation curriculum. The company regularly stages mock walk-throughs where experienced chefs and managers act as food sanitation inspectors. Again: Accountability.

After demonstrating proficiency in every station, outstanding employees can earn server/trainer certification that allows them to interact directly with new hires and trainees to keep them accountable for their actions.

Both Ronnie and Meghan agree that everyone in the organization (and, of course, any organization that employs similar methods) must, first and foremost, lead by example. Obviously the goal of all this is to improve the restaurants, which directly impacts the employees’ bottom lines. “High standards bring high rewards,” says Meghan King. She’s right.

Bob Yesbek is a serial foodie and can be reached at byesbek@CapeGazette.com.

SoDel Concepts promotes Chad McMaster to general manager of Lupo Italian Kitchen

Chad McMaster pf Rehoboth Beach was recently promoted to the position of general manager at Lupo Italian Kitchen in Rehoboth Beach, which is owned by SoDel Concepts. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, announced that Chad McMaster was promoted to the position of general manager at Lupo Italian Kitchen in Rehoboth Beach, one of the hospitality company’s 11 restaurants in coastal Sussex County.

“Chad exemplifies our culture at SoDel Concepts,” said Kammerer. “He joined Lupo Italian Kitchen as a server and showed initiative from the start. He became a bartender and then assistant manager. When we opened Bluecoast Seafood Grill + Raw Bar in Rehoboth in 2017, we asked him to join the opening management team.”

McMaster, a graduate of Sussex Technical High School, grew up in Lewes. He started working in the hospitality industry at 18.

In 2017 and 2018, Lupo received a Wine Spectator Award of Excellence.

McMaster, who is studying business at Delaware Technical Community College, lives in Rehoboth Beach with his girlfriend, Lauren, and their two cats, Turk and Quinn.

For more, visit sodelconcepts.com.

SoDel Cares donates $4K to Food Bank of Delaware

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to the Food Bank of Delaware. From left: Lindsey Barry, controller for SoDel Concepts; Chef Tim Hunter, chef instructor at the Food Bank of Delaware; and Ruthann Messick, the workforce training manager for the Food Bank of Delaware’s Milford branch. [PHOTO PROVIDED]

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to the Food Bank of Delaware, which provides nutritious foods to Delawareans in need and facilitate long-term solutions to the problems of hunger and poverty through community education and advocacy.

The food bank’s culinary program teaches under- and unemployed individuals the skills needed, such as math and management training, so they can gain a foothold in the hospitality industry.

“Chef Tim Hunter, the executive chef for the food bank, is a wonderful teacher and a great resource for the students in the culinary program,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “He’s dedicated to making sure the students are prepared to successfully work in a fast-paced commercial kitchen.”

Some of SoDel Concepts’ most valuable employees are graduates of the program, said Scott Kammerer, president of SoDel Concepts, which has 11 restaurants in coastal Sussex County.

“We’ve seen firsthand the wonderful things that the food bank does for the community, and we support their mission to provide second chances,” said Kammerer.

In addition to running the culinary school, the Food Bank provides low- and no-cost food to qualified programs in the state, raises awareness about hunger and food security issues, mobilizes support for anti-hunger efforts and develops and implements a statewide nutrition program to assist low-income families, individuals and children.

“We happy to help them so they can further their mission,” said Kammerer.

For more, visit fbd.org and sodelconcepts.com.

SoDel Concepts gives Crust & Craft a summer makeover

Crust & Craft in Rehoboth Beach recently underwent renovations that include new lighting, tables, artwork and tile. The bar area in Crust & Craft sports a new quartz countertop and barstools with leather seats. [PHOTO PROVIDED]

Crust & Craft, the artisan pizza and craft beer restaurant in Rehoboth Beach, recently underwent renovations that brighten the dining room while maintaining the coastal dining spot’s distinctive character.

SoDel concepts purchased Crust & Craft in February.

“We planned on doing a few minor changes — just a freshening,” said Scott Kammerer, president of SoDel Concepts, which owns 11 restaurants in coastal Delaware. “But when our design team took a look at the space, they had so many wonderful ideas that we decided to go with them.”

Lead designers Carey Graviet and Lisa Kammerer worked with SoDel Concepts’ asset management team, led by Chris Sockriter, and subcontractors to complete the updates in 10 days.

“We collaborated with the staff at Crust & Craft to create an environment that was as efficient as it was appealing,” said Graviet. “Katie Sherman, the general manager, was essential to the process. She brought everyone together to help us finish the project in such a short amount of time.”

Improvements include white penny tile in the entrance and vinyl wood-like flooring in the dining room.

The bar features new black leather seats, a rustic wood bar front, a new gray quartz countertop and the tile on the back wall, which matches the wood-burning pizza oven.

In the dining room, guests will notice new pendant lighting, black-and-white vintage photographs, new tables, a fresh coat of light gray paint and a rustic wood wall, which is a clean backdrop for the black metal “Crust & Craft” artwork. There is also Crust & Craft artwork on the back wall, which is covered in white subway tiles.

The kitchen also received classic white subway tiles and gray quartz countertops.

“The designers did an amazing job,” said Scott Kammerer. “Everyone has been impressed with what they’ve accomplished.”

For more, visit sodelconcepts.com.

SoDel pilots ‘apprenticeship beyond the trades’ program created by Delaware Restaurant Association and Dept. of Labor

The first class of young restaurant workers in the state’s new Registered Apprenticeship Program, sponsored by SoDel Concepts.

State and restaurant industry officials will unveil the nation’s first Registered Apprenticeship Program for culinary professionals on May 29. Rehoboth Beach-based SoDel Concepts is sponsoring the pilot program for eight apprentices, who actually is already under way.

The two-year Cook Apprenticeship Program combines 4,300 hours of on-the-job training and classroom education. The effort represents a “professional, modernized approach to workforce development that we see as apprenticeship beyond the trades,” said Delaware Restaurant Association President and CEO Carrie Leishman.

The state’s 2,000 restaurants and food-service establishments employ one out of every 10 Delawareans —
nearly 50,000 people — highlighting the need for a program that can deliver a supply of high-quality employees and structured training with a paycheck on day one, Leishman said.

Lisa Wheeler of SoDel Concepts

Apprentices will earn certifications and pay increases with the completion of measurable skills assessments in each section.

The program was developed jointly between the restaurant association; the Office of Apprenticeship and Training within the Delaware Department of Labor’s Division of Employment and Training; and the state Department of Education.

The model for apprenticeship is based on the restaurant association’s very successful ProStart program for high-school students, which recently saw a culinary team from Caesar Rodney High School finish 15th out of 46 states in the nationwide competition. ProStart is the leading career initiative in Delaware’s “Pathways to Prosperity” program, reaching more than 3,000 students in 18 local high schools.

“We’re stoked,” Leishman said, adding that she hopes the next group of apprentices can start their training within about 12 months. “This is an important expansion of Registered Apprenticeship programs beyond the traditional trade professions such as construction and plumbing.”

State officials see these programs as an effective “earn while you learn” strategy. In calendar year 2018, the average starting wage for an apprentice was $14.70 per hour ($29,400 per year), with wages upon completion averaging $24.00 per hour ($48,000 per year), according to data on the state’s website. Officials see Registered Apprenticeships providing a significant wage gain and clear career path for entry-level workers as well as ensuring a pipeline of skilled workers for employers.

In SoDel’s case, the eight apprentices were already employed by the company and recommended by their managers for the program.

“SoDel Concepts is both honored and excited to be the company to launch this exciting new program,” said Lisa Wheeler, director of human resources at SoDel Concepts. “As the restaurant industry continues to grow in Delaware, there are so many opportunities for young people looking to start a professional career. This program will help ambitious young people to realize their dreams and see that there is a clear path to advancement and competencies.”

SoDel Concepts is an award-winning, chef-driven restaurant group that includes 11 Sussex County restaurants; a wedding, events, and restaurant venue; a catering company; two hospitality-management and consulting companies; and SoDel Cares, a charitable nonprofit.

SoDel Cares donates $2,500 to Community Resource Center

Community Resource Center Director Jo Allegro-Smith, left, accepts the $2,500 donation check from Lindsey Barry, SoDel Concepts controller. SUBMITTED PHOTO

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $2,500 to the Rehoboth Beach-based Community Resource Center, a nonprofit founded in 2011 to help residents in eastern Sussex County who are facing crisis.

“Many don’t realize that there are homeless and hungry people in coastal Delaware who are struggling,” said Scott Kammerer, president of SoDel Concepts, which has 11 restaurants in eastern Sussex County. “The Community Resource Center provides the services to help people get back on their feet.”

Each month, the organization provides 2,000 bags of groceries. Services also include respite, laundry facilities and showers for homeless individuals. The Harry K and Community Resource Center Baby Pantry provides essential items such as clothing, food, formula and diapers to those who are eligible.

“We respect the CRC’s important work in our area, and we’re proud to support their much-needed services,” Kammerer said.

For information about SoDel Concepts, visit sodelconcepts.com. For information about the Community Resource Center, go to www.rehobothcommunitycenter.org.

SoDel Concepts and Woodford Reserve hosts “food fight” at Fish On on May 9

Seven SoDel Concepts chefs will face off at the SoDel Concepts/Woodford Reserve Food Festival May 9. One of the contenders is Chef Steve Francis of Matt's Fish Camp in Lewes, who will compete with Szechuan spare ribs with Woodford Reserve BBQ sauce, toasted cashews, sushi rice with a quail egg and cucumber-ramp kimchi. The cocktail will be The Yokozuna, made with Woodford Reserve, Sumo mandarin, yuzu, shiso leaf and lemon. SUBMITTED PHOTO

Chefs and bartenders from seven SoDel Concepts restaurants will get ready to rumble Thursday, May 9, when they will face off at the SoDel Concepts/Woodford Reserve Food Fight Throwdown. The event, held at Fish On in Lewes, is a fundraiser for the Leukemia & Lymphoma Society, DE Chapter.

Guests will enjoy seven dishes paired with seven cocktails featuring Woodford Reserve bourbon. The contenders will compete in three categories: Best Dish, Best Pairing and Best Drink.

“Our chefs and bartenders thrive in a fun, competitive environment,” said Scott Kammerer, president of SoDel Concepts, which has 11 restaurants. “The guests are in for a treat.”

Participating restaurants include Crust & Craft, Matt’s Fish Camp in Bethany Beach, Matt’s Fish Camp in Lewes, Fish On in Lewes, Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, Papa Grande’s Coastal Taqueria in Fenwick Island and Lupo Italian Kitchen in Rehoboth Beach.

Tickets are $25, and can be purchased at participating restaurant locations or go to www.events.lls.org/de/foodfight. All proceeds go to the Leukemia & Lymphoma Society, DE Chapter, and Woodford Reserve will match the funds raised.  

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

The world is an oyster for SoDel Concepts team members

SoDel employees competing in an oyster shuck-off are (l-r) Maurice Catlett, winner; Charles Armstrong; Chris Lippa; and Brian Hutchinson. SUBMITTED PHOTOS

March 5, 2019

Bagging oyster shells as part of the Delaware Center for the Inland Bays’ Don’t Chuck your Shucks program are Matt’s Fish Camp employees (l-r) Dave Inman, Jack Temple, Lorena Torres, Zulma Barahona, Mayra Roork and T.J. Mack.

Bagging oyster shells as part of the Delaware Center for the Inland Bays’ Don’t Chuck your Shucks program are Matt’s Fish Camp employees (l-r) Dave Inman, Jack Temple, Lorena Torres, Zulma Barahona, Mayra Roork and T.J. Mack.

Employees of Catch 54 in Fenwick Island joined fellow SoDel Concepts restaurants workers to assemble more than 700 bags of oyster shells used to restore area watersheds. Shown are (l-r) Jana Susenaceva, Ronnie Burkle, Lauren Herlihy, Julie Hemp, Charles Armstrong, Brian Hutchinson, Chris Lippa and Brendan Hutchinson.

Most of SoDel Concepts’ 11 restaurants are known for their oyster dishes. At two recent events, the hospitality group’s employees recently went from bagging shells to shucking bivalves.

Employees from Matt’s Fish Camp in Lewes and Catch 54 in Fenwick Island helped bag oyster shells Feb. 5 as part of the Delaware Center for the Inland Bays’ Don’t Chuck your Shucks program.

The center, which partners with Delaware restaurants and the Nature Conservancy, uses bagged shells to create oyster reefs throughout the watershed. The shells become nurturing homes for juvenile oysters, known as spat. They also become habitat for small bottom-dwelling organisms, such as grass shrimp, which support commercially valuable crabs and shrimp.

“We sell hundreds of oysters on the half shell each month,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “It’s rewarding to see that shells can be repurposed and recycled.”

The teams from Matt’s Fish Camp and Catch 54 assembled more than 700 bags of oyster shells. Once gathered, the shells are cured for several months to kill any pathogens and bacteria.

Employees of Catch 54 in Fenwick Island joined fellow SoDel Concepts restaurants workers to assemble more than 700 bags of oyster shells used to restore area watersheds. Shown are (l-r) Jana Susenaceva, Ronnie Burkle, Lauren Herlihy, Julie Hemp, Charles Armstrong, Brian Hutchinson, Chris Lippa and Brendan Hutchinson.

“We’re restaurant people, so we’re accustomed to hard work, but bagging the oysters was really hard work,” said Julie Hemp, manager of Catch 54. “It was still fun to get together as a team and do something totally different. Plus, we lucked out with the weather; it was a beautiful day.”

At Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach Feb. 27, about 50 SoDel Concepts employees participated in an Oyster 101 boot camp, presented by Ben Mumford of Mumford Seafood. Participants learned to shuck oysters, and several experienced shuckers faced off in a friendly contest. Corporate Chef Maurice Catlett came in first, followed by Brian Hutchinson, bar manager at Catch 54. Charles Armstrong, executive chef at Catch 54, and Chris Lippa, a shucker at Catch 54, were strong contenders.

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

SoDel Concepts’ Mike Zygmonski competing for Man of the Year

Fundraising events start March 29 to benefit Leukemia & Lymphoma Society

March 28, 2019

Mike Zygmonski, the wine director for SoDel Concepts, has thrown his hat into the ring for the title of Man of the Year, an annual fundraiser to benefit the Leukemia & Lymphoma Society.

To compete for Man and Woman of the Year recognition, individuals form fundraising teams to honor two children who are blood cancer survivors. Zygmonski is honoring Delaware residents Jack, 10, and Kyleigh, 11. At the end of the 10-week campaign, the man and woman who have raised the most funds receive the titles.

“When the Leukemia & Lymphoma Society approached SoDel Concepts about participating in the fundraiser, I knew that Mike would be the perfect person to lead a team,” said Nelia Dolan, marketing director for the Rehoboth Beach-based hospitality group. “Mike works in the front of the house at all 11 of our restaurants, and he leads our very popular wine lunch and dinner events,” she said. “He interacts with a large number of our team members and guests.”

Zygmonski, who is also active with SoDel Cares, the company’s foundation, didn’t hesitate when Dolan asked him to participate. “It’s a fun way to give back, and we’ve got a great lineup of events,” he said. “And who doesn’t want to be the Man of the Year?”

“Mike Z’s team” includes Dolan, Caroline Judge, Jack Temple, Tyler Coupe, Tammy Consigli, Julie Hemp, Meghan Gardner, Domineque Scott, Peter Conlon, Shannon Colburn, Sarah Dickinson, Stevie Wishner and Kat Alberta. The team will hold several fundraising events.

Matt’s Fish Camp in Lewes will offer a dine and donate all day Friday, March 29, including lunch and dinner.

The one-night return of Women and Wine is set for 6 to 9 p.m., Thursday, April 4, at Lupo Italian Kitchen in Rehoboth Beach. Mike Z will host the four-course wine dinner, and tickets are $50 per person.

A dine and donate and guest bartender night will be held from 5 to 10 p.m., Friday, April 19, at Bluecoast Seafood Grill + Raw Bar in Bethany Beach with Lauren Larsen, Tyler Coupe and former SoDel Concepts bartender and lymphoma survivor Pete Conlon.

A Cinco de Mayo celebration is set for 11:30 a.m. to 9 p.m., Sunday, May 5, at Papa Grande’s Coastal Taqueria, and Catch 54 will host a dine and donate all day. Both restaurants are in Fenwick Island.

Food Fight, sponsored by Woodford Bourbon, will be held from 5 to 8 p.m., Thursday, May 9,  at Crust & Craft in Rehoboth Beach. Seven SoDel Concepts restaurants will prepare dishes that pair with the bourbon. Attendees will vote for winners in three categories: best pairing, best food and best cocktail.

The Man of the Year grand finale will take place at 6 p.m., Friday, May 17,  at The Clubhouse at Baywood in Millsboro.

To access Zygmonski’s fundraising page, go to www.pages.mwoy.org/de/dover19/mzygmonski. For more information about SoDel Concepts, go to www.sodelconcepts.com.

SoDel Cares donates $5,000 to Pathways to Success

Pathways to Success check presentation attendees are (l-r) Lindsey Barry, SoDel Cares president; Sarah Gilmour, Pathways to Success outreach coordinator; and Pathways to Success Executive Director Fay Blake. SUBMITTED PHOTO

April 7, 2019

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $5,000 to Pathways to Success. Based in Georgetown, the nonprofit helps prepare youth and adults for successful lives.

“I believe that Pathways to Success can be a game-changer for many kids in our communities,” said Scott Kammerer, president of SoDel Concepts, which has 11 restaurants in coastal Sussex County. “The organization provides structure, support and, most importantly, love and compassion.”

He praised Executive Director Fay Blake and Outreach Coordinator Sarah Gilmour for their dedication. “They’re committed to reaching our most at-risk children and giving them hope for the future. We’re so fortunate to have them in our communities,” he said.

Pathways to Success programs include academic mentoring, work-based activities, parent education, leadership skills and career prep. There are programs in Cape Henlopen, Seaford, Sussex Tech and Milford high schools.

For more information, go to www.sodelconcepts.com and www.pathways-2-success.org.

SoDel to build Thompson Island Brewing Co. outside Rehoboth

SoDel Concepts announced upcoming construction of Thompson Island Brewing Company, a 250-seat brewpub. Thompson Island will be built on a site to the south the company’s Bluecoast Seafood Grill + Raw Bar which opened in 2017 in the Rehoboth Gateway shopping center off Coastal Highway.

“We’ve experienced phenomenal success in this location,” said Scott Kammerer, president of SoDel Concepts. “Our guests appreciate the easy access, the parking and our dedication to service and beautiful, simple food. It made sense to bring another concept to the same site. Unlike most SoDel restaurants, which opened in existing buildings, Bluecoast was built from the ground up and the same will be true for Thompson Island.

Built from the ground up

The brewpub will pay homage to longtime area attractions and activities, such as bonfires, kayaking, paddle-boarding, fishing or just relaxing on the sand. In addition to the bays and beaches, local farms will play a prominent part of the theme, a release stated.

“We will craft a menu using local ingredients when possible that will pair perfectly with beer and the beer culture,” said Doug Ruley, who oversees culinary operations for the hospitality group. Items will include wood-grilled steaks, chops and rotisserie chicken.

Thompson Island will have a beer garden that will seat about 100. Guests can play ping-pong and bocce ball in the garden. The restaurant will also feature a 1956 Chevrolet Apache truck that’s outfitted with beer taps.

Tröegs to serve as brewing consultant

John Trogner of Tröegs Independent Brewing will be the consultant on the brewing side of the new restaurant. Trogner and brother Chris founded Tröegs in Harrisburg, PA in 1996.

A division of SoDel has served as a consultant to Tröegs and Tröegs’ beers have been featured at special dinners at SoDel’s restaurants.

The brewery is now in Hershey. John Trogner spent time in Colorado working in a brewery before he and his brother started their own company. They will assistwith the build out of the brewery itself, consulting on recipe development, and brewery staff training.

Fisher Architecture in Salisbury and Rehoboth Beach-based Broadpoint Construction are working on the project. Construction will start on Monday.

A beer destination

“Coastal Delaware is a destination for beer lovers,” Kammerer said. “We’re giving them another good reason to visit the Culinary Coast.”

SoDel has been growing of late. It recently acquired Crust and Craft, also off Coastal Highway near Rehoboth.

Other restaurants are Fish On and Matt’s Fish Camp in Lewes; The Clubhouse at Baywood in Millsboro; Crust & Craft, 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

SoDel Concepts also has Plate Catering. Other divisions include Haley/Kammerer, a hospitality consulting firm, and Highwater Management, a hospitality management company, as well as SoDel Films, Matt’s Homemade Soda Co., a line of artisanal sodas, and SoDel Salts, a line of chef-inspired gourmet seasonings.

Chef Matt Haley, the recipient of the James Beard Foundation’s 2014 Humanitarian of the Year Award, founded SoDel Concepts in 2004. After his death in 2014, Scott Kammerer, president of SoDel Concepts, started the SoDel Cares Fund in his honor. The nonprofit supports local organizations that assist children, at-risk youth and adults, and the elderly.

Brewery hotspot

Coastal Sussex is emerging as a brewing hotspot. Wilmington-based Iron Hill last year opened a restaurant with anon-site brewery on Coastal Highway.

Tröegs is a rival to Milton-based Dogfish Head, which operates two restaurants in Rehoboth Beach.

Troegs offers its brews throughout the Mid-Atlantic region and into Ohio. Troegs was listed as the 27thlargest craft brewery in the annual report of the Brewers Association, which had Dogfish Head at 13th.

A brewpub would also give SoDel the ability to offer limited edition house brews at its other restaurants.

Thompson Island is named for a state-owned island in the Forgotten Mile area between Rehoboth and Dewey Beach. Native Americans are believed to have camped at the island for short periods of time before the birth of Christ. Burial sites were also found in the area. The peninsula has become popular with hikers and birdwatchers.

SoDel Cares donates $4,000 to Delaware Adolescent Program Inc.

March 3, 2019

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to the Delaware Adolescent Program Inc., which provides a standards-based school program for pregnant and parenting teens.

The program started in 1969 to support young, pregnant women and help them continue their education. Today, DAPI now serves hundreds of girls in New Castle, Kent and Sussex county centers. The nonprofit organization provides academic instruction, social services, child care, on-site therapeutic counseling and health services.

“DAPI aids teens during a difficult time,” said Scott Kammerer, president of SoDel Concepts, which has 10 restaurants in Sussex County.

“The organization helps young women keep up with their academics. It’s so important to have a high school degree in today’s competitive marketplace,” he said. “DAPI also gives them the tools they need to cope with challenges and face a future with hope. We’re pleased to donate to an organization with a history of providing a much-needed service in our community.”

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

Cunningham joins The Clubhouse at Baywood as executive chef

March 2, 2019

Scott Kammerer, president of Rehoboth Beach-based hospitality group SoDel Concepts, recently announced that Ryan Cunningham has joined the company as the executive chef at the Clubhouse at Baywood in Millsboro, one of SoDel Concepts’ 10 restaurants along the coast in Sussex County.

“Ryan is a well-known chef at the Delaware beaches, and not just because he was born and raised in Lewes,” said Kammerer. “He’s respected for his talent, teamwork and professionalism.”

A graduate of Cape Henlopen High School, Cunningham received a degree in culinary arts from Johnson & Wales University in Rhode Island. He’s worked with some of the leading chefs and cutting-edge restaurateurs in Sussex County.

“I’ve had the pleasure of being with SoDel Concepts’ culinary team at fundraisers, and I’ve admired their spirit of collaboration and their skill,” Cunningham said. “I’m honored to be part of the company and work alongside them.”

Danielle Panarello, director of operations at the Clubhouse at Baywood, is pleased to have Cunningham on board. “With his background and experience, he can capably handle our popular restaurant, our many wine dinners and our busy event schedule,” she said.

The Clubhouse at Baywood has frequently been named a top wedding event venue in the state.

Cunningham lives in Lewes with his two sons.

SoDel Concepts announces annual Girl Scout Cookie promotion

For the sixth year, SoDel Concepts is featuring its Girl Scout Cookie dessert promotion. Through March 14, each of the company’s 10 restaurants will feature a dessert made with a popular flavor. 

The friendly contest between the company’s chefs will hit a sweet peak March 14, when all the desserts will be served from 6 to 8 p.m. at The Clubhouse at Baywood in Millsboro, one of SoDel Concepts’ restaurants.

Admission to the March 14 event is free and open to the public, and each guest will have five votes with which to pick their favorites. The chef with the most votes gets Matt’s Girl Scout Cookie Cup, named for SoDel Concepts’ founder, the late Matt Haley.

The month-long promotion raises money for the Girl Scouts of the Chesapeake Bay. “We give $1 from each dessert sold to the Girl Scouts,” said Scott Kammerer, president of SoDel Concepts. “But we also buy hundreds of boxes of cookies so that we can make the desserts. Our guests look forward to this promotion- and the event - each year, so we have to be well-stocked.”

If making the rounds of SoDel Concepts’ restaurants, located from Lewes to Fenwick Island, here’s what to expect.

• Fish On in Lewes: Thin Mint Ice Cream Sandwich.

• Matt’s Fish Camp in Lewes: S’mores Toasted Marshmallow-Stuffed Beignet with Warm Chocolate Sauce.

• The Clubhouse at Baywood: Trefoils Raspberry Cheesecake Bars.

• Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach: Do-si-dos Banana-Waffle Cookie with Peanut Butter-and-Jelly-Crunch Ice Cream, Dark Chocolate Magic Shell and Banana Anglaise.

• Lupo Italian Kitchen: Samoas Tartufo.

• Matt’s Fish Camp Bethany Beach: Thin Mint Dacquoise.

• NorthEast Seafood Kitchen: Coffee-Toffee/Mocha Cream Pie with Toffee-tastic Crust.

• Bluecoast Seafood Grill + Raw Bar in Bethany Beach: Tagalongs Peanut Butter-Salted Caramel Ice Box Cake.

• Catch 54: Savanna Smiles-Lemon Mascarpone Layered Cake with Crushed Blackberry Whipped Cream and Candied Lemon Slices.

• Papa Grande’s Coastal Taqueria: Samoas Fried Ice Cream with Caramel and Coconut covered with Oreo Crumb, Dulce De Leche, Panko and Shredded Coconut in a Waffle Bowl with Fresh Whipped Cream and Chocolate Caramel Sauce.

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