David Bickel named general manager of The Clubhouse at Baywood

David Bickel was recently promoted to the position of general manager at The Clubhouse at Baywood in Millsboro, Delaware, one of Sodel Concepts’ 12 restaurants. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, recently announced that David Bickel was named general manager of The Clubhouse at Baywood in Millsboro, one of the hospitality company’s 12 restaurants.

Located on Baywood Greens Golf Course, The Clubhouse at Baywood includes a large restaurant and an event venue, which has received awards for its wedding services. The ballroom can accommodate up to 240 guests.

“With David’s experience in the industry, he can manage the busy restaurant and the many events that take place on the property, as well as food and beverage for the golf course,” said Danielle Panarello, director of operations. “The team respects him, and he always puts in the extra effort to make the experience memorable for our guests.”

The Delaware County, Pennsylvania, native is a graduate of the University of Delaware, where he studied economic and computer science while working in the school’s catering and food-delivery departments.

Bickel, who started his hospitality career as a busboy in a deli, worked in beach restaurants during the summers. After earning his degree, he moved to the Delaware beaches full time to work at several fast-paced area eateries. He worked at several SoDel Concepts restaurants before moving to The Clubhouse at Baywood.

“It’s been fulfilling to work for a company that encourages its employees to learn and grow,” Bickel said of his tenure with SoDel Concepts. “At The Clubhouse, there’s always something happening, from wine dinners and luncheons to meetings to weddings. I like the challenge.”

Bickel credits his success to his family. “They taught me the power of a strong work ethic, and they told me to always follow through on a commitment.”

Bickel lives in Rehoboth Beach with his wife, son and three cats.

For more, visit sodelconcepts.com.

SoDel Concepts’ Doug Ruley and team prep for James Beard House

Douglas Ruley, center, vice president of culinary operations for SoDel Concepts, will cook for a record-breaking fifth time at the James Beard House in New York Dec. 13th. His team includes (l-r) Ronnie Burkle and Maurice Catlett, corporate chefs; Ryan Cunningham, executive chef at the Clubhouse at Baywood, Dru Tevis, corporate pastry chef; Maggie Cellitto, excutive chef at Matt’s Fish Camp in Bethany Beach; and sommelier Chad McMaster, general manager of Lupo Italian Kitchen. SUBMITTED PHOTO

Chef Doug Ruley, vice president of culinary operations for Rehoboth Beach-based SoDel Concepts, will cook for a record-breaking fifth time Friday, Dec. 13, at the James Beard House in New York, the former home of the famous cookbook author and teacher, and now the headquarters of the James Beard Foundation.

“Being invited to cook for guests at the James Beard House is an honor,” said Scott Kammerer, president of SoDel Concepts, which has 12 coastal Delaware restaurants. “Chefs from all over the nation request invitations. Being asked back five times is unprecedented. It’s a testament to Doug’s talent and reputation.”

The dinner, Coastal Seafood Holiday: Farmer Meets Fisherman, sold out within weeks of its posting on the website. “Doug’s menus are so appealing, and he’s adept at creating amazing dishes in unfamiliar kitchens,” Kammerer said. The small James Beard House kitchen often presents a challenge for chefs.

Delmarva-inspired dishes will include a selection of passed appetizers such as Chincoteague clams with mint, parsley, serrano chile, walnuts and tangerine, and Dewey Beach Selects oysters with Korean hot sauce, maple mayo and sesame. Guests will also get a taste of Carolina fluke, smoked Virginia bluefish and Choptank rockfish.

While making his seafood choices, Ruley respected the James Beard Foundation’s Smart Catch initiative, which supports sustainable seafood and avoids species deemed overfished by the Monterey Bay Aquarium’s Seafood Watch program.

Ruley views the trip to New York as a unique experience for his chefs. “Bringing my team to New York is the real reason why these invitations are so meaningful to me,” he said. “It gives us a chance to work together in an unusual environment for the New York guests.”

Ruley is a skilled leader who often puts his team first, Kammerer said. This year, the participating SoDel Concepts employees include corporate chefs Ronnie Burkle and Maurice Catlett; executive chefs Ryan Cunningham of The Clubhouse at Baywood and Maggie Cellitto of Matt’s Fish Camp in Bethany Beach; and Dru Tevis, corporate pastry chef.

Chad McMaster, general manager of Lupo Italian Kitchen and an introductory sommelier, will direct the wine service. Mike Zygmonski, director of SoDel Concepts’ wine program, selected the wines. In addition to the wines, the dinner will feature beers from Thompson Island Brewing Company, SoDel Concepts’ newest restaurant.

“I am beyond proud of Doug and our culinary team,” Kammerer said.

SoDel Cares fifth annual fundraiser a success

Enjoying a night of food and fun at the fifth annual SoDel Cares Fundraiser are SoDel Concepts team members (l-r) Christopher Parziale, Lindsey Barry, Danielle Panarello, Andrea Medford, Nicole Panto and Chase Cline. SUBMITTED PHOTOS

SoDel Cares, the philanthropic arm of SoDel Concepts, raised $110,000 at the foundation’s fifth annual fundraiser, held Nov. 8 at Fish On in Lewes, one of the hospitality group’s 12 restaurants.

“This was our best SoDel Cares event to date,” said Scott Kammerer, president of SoDel Concepts. “We owe our success to the sponsors and to the guests who come year after year. The support that we get from the community is incredible. Individuals and businesses donated more than 200 items to our silent auction, which broke our record for monies raised.”

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

Enjoying specialty cocktails are guests Andrew Dickinson, left, and Paul Karp.

Sponsors this year included M&T Bank, Tito’s Handmade Vodka, Alsco, the Matthew James Haley Trust, DBS, the Joshua M. Freeman Foundation, L&W Insurance, Congressional, Breslin Contracting and Transformative Dynamics.

SoDel Concepts chefs manned food stations at the fifth annual SoDel Cares fundraiser. Shown are (l-r) Ryan Cunningham, Rito Galvez and Mike Shaw.

SoDel chefs manned food stations featuring such dishes as short rib bulgogi street tacos, cured smoked octopus and kabocha dumpling, and coffee-roasted pork shoulder. There were also a harvest table filled with smoked meats and cheeses, an eye-popping dessert display and passed appetizers.

“I’m so proud that our team stepped up to the plate and helped create such a fun and memorable event,” Kammerer said. “Everyone brought their A game.”

During the event, Meals on Wheels Lewes-Rehoboth received recognition for serving more than 200 homebound seniors a day.

SoDel Care supports local organizations that help children, at-risk youth and adults, and the elderly. The foundation’s primary mission is to contribute in a positive way to the communities in which SoDel Concepts does business. Past beneficiaries have included MOWLR, Cape Henlopen Food Basket, Primeros Pasos, Surfers Healing, Boys & Girls Clubs of Delaware, Camp Barnes, the Cape Henlopen Educational Foundation, and the Harry K Foundation.

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

There were more than 200 silent auction items at the fifth annual SoDel Cares fundraiser on Nov. 11.

SoDel Cares donates $5K to Rehoboth Beach Volunteer Fire Company

Some of the Rehoboth Beach Volunteer Fire Company fire-fighting team attended the recent soft opening of Thompson Island Brewing Company. Shown are (l-r) Lisa Breedlove, Dickie Mitchell, Matt Patton and Danny Mitchell. SUBMITTED PHOTO

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $5,000 to the Rehoboth Beach Fire Volunteer Company.

“SoDel Care’s mission is to have a positive impact on the community in which we do business,” said Scott Kammerer, president of SoDel Concepts. “We are headquartered in Rehoboth Beach, and the fire company is so vital, not only to the city, but also to the communities around Rehoboth.”

Members of the fire company attended the soft opening at Thompson Island Brewing Company, the 12th restaurant under the SoDel Concepts umbrella. “It was fun having them kick off the brewpub,” Kammerer said. "They do a great job facilitating community events in our area, responding to fires, crises and people in need. We appreciate all of the volunteer work they do."

Local designers create distinctive look for Thompson Island Brewing Co.

Designers Lisa Kammerer and Carey Graviet worked with SoDel Concepts’ in-house asset-management team to create the look for Thompson Island Brewing Co. From left: Bob Wolfgang, Phill Blush, Carey Graviet, Mike Spence, Chris Sockriter. [PHOTO PROVIDED]

Thompson Island Brewing Co., which recently opened on Route 1 by the Rehoboth Beach-based SoDel Concepts, used local artists and designers to create a unique atmosphere for the beach brewpub.

“Thompson Island Brewing Company pays tribute to coastal Sussex County—and that includes more than the beach,” said Scott Kammerer, president of SoDel Concepts. “The area’s heritage is also linked to the inland bays and forests. There are generations of hunters as well as fishermen.”

Lewes-based interior designer Carey Graviet and Lisa Kammerer worked together to craft a welcoming, comfortable space with an ambiance that’s part lodge, part beach house.

Thompson Island Brewing Co.’s Interior is a modern spin on retro classics. Much of the artwork is provided by local artists, including photographer Pamela Aquilani. [PHOTO PROVIDED]

Graviet and Kammerer also worked together to design Bluecoast Seafood Grill + Raw Bar in Rehoboth, which is next door, and update Crust & Craft in Midway. Both are SoDel Concepts restaurants.

At Thompson Island Brewing Co., retro touches in the open space have a modern spin. Elements include a rustic beamed ceiling, farmhouse-style tables, tufted leather booths and barstools and cottage-y shelves and armoires for holding merchandise. Wool cable pillows, faux fur throws and wire baskets of logs enhance the vacation lodge effect, as does the canoe hanging from the ceiling.

Local painter and photographer Leah Beach’s work is displayed in the beer garden of Thompson Island Brewing Co., SoDel Concepts’ newest restaurant. [PHOTO PROVIDED]

The beer garden, which includes a bocce ball court and firepit, features artwork by Leah Beach, while the restaurant showcases photographs by Pamela Aquilani. Both are coastal Sussex County residents. Sussex County locals Jason and Katie Bragg, designed and built the farmhouse table that acts as the centerpiece of the dining room.

“Having a fully capable, in-house asset-management team, led by Chris Sockriter, gave us the ability to bring our dreams to life in such an efficient manner,” said Lisa Kammerer. The in-house team also includes Bob Wolfgang, Phill Blush and Mike Spence.

“We couldn’t be more pleased with the way our new restaurant tells our story,” said Scott Kammerer. “Judging by the reaction thus far, our guests love it, too.”

For more, visit sodelconcepts.com.

SoDel Concepts’ Teachers Fund awards 28 grants in 2019

Students in Pocomoke Middle School say “thanks” to SoDel Concepts, which awarded 28 grants to teachers who worked with the hospitality company this past summer. teachers used the funds to buy supplies, create libraries and decorate their classrooms. [PHOTO PROVIDED]

This year, SoDel Concepts, a Rehoboth Beach-based hospitality company with 12 coastal restaurants, gave 28 $500 grants — a total of $14,000 — to summer employees who are also teachers.

“We know that teachers reach into their own pockets to ensure that students and classrooms have the supplies and resources they need,” said Scott Kammerer, president of SoDel Concepts. “We are so grateful for our local teachers, and we are happy to support the teachers who work with us at SoDel. We know the grants are directly impacting children in our local communities.”

Teachers have used the money for a variety of purposes. Some have made the classroom warmer and more welcoming — a safe place where children are prepared to learn. Others have bought school supplies for those who can’t afford them. Teachers have also created classroom libraries so students can “take out” books to read throughout the year.

For more, visit sodelconcepts.com.

SoDel Concepts employees win trip to Napa vineyard

Three SoDel Concepts employees recently won prizes from Bouchaine Vineyards, owned by Delaware residents Gerret and Tatiana Copeland. Mike Zygmonski, the company’s wine director, is pictured witht he winners. Shown are (l-r) Viktoria Kuleshova, Zygmonski, Samantha Danaher, and Sarah Shoemaker. SUBMITTED PHOTO.

Servers in SoDel Concepts’ 11 restaurants engaged in a friendly competition this summer to see who could sell the most wine from Bouchaine Vineyards.

Located in Napa, Bouchaine is owned by Delaware residents Gerret and Tatiana Copeland. 

From May 20 to Sept. 30, the servers received points every time they sold a glass or bottle of Bouchaine wine, including Estate Chardonnay, Estate Pinot Noir and SoDel Barrel Select Pinot Noir, which was created for the hospitality group.

“We are very serious about wine and wine and food pairings,” said Mike Zygmonski, a sommelier and director of SoDel Concepts’ wine program. “The contest was a fun way to educate the servers and the guests about Bouchaine’s incredible wines. So many people appreciate the Delaware connection to Napa.”

Samantha Danaher at Catch 54 in Fenwick Island sold more than five cases of wine, which earned her first prize. She receives a trip for two for three days and two nights to Bouchaine Villa in Carneros. The prize includes a VIP tour and wine tasting with lunch.

Viktoria Kuleshova at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach sold more than three cases for second prize. She receives a trip for two days and one night at the villa, as well as the tour and tasting.

In third place, Sarah Shoemaker of Bluecoast Seafood Grill + Raw Bar in Bethany Beach sold more than two cases, earning her wine and a gift card from Bouchaine Vineyards.

Catch 54 and both Bluecoast restaurants, along with Lupo Italian Kitchen in Rehoboth Beach, earned a 2019 Wine Spectator Award of Excellence. SoDel Concepts restaurants regularly hold wine dinners and educational wine lunches.

SoDel Cares to hold 5th annual fundraiser Nov. 8

SoDel Cares was created to honor the memory of Matt Haley and to support the community. This year’s fundraiser is set for Nov. 8. SUBMITTED PHOTO

Foundation honors work and philanthropy of Matt Haley

SoDel Cares was created to honor the memory of Matt Haley and to support the community. This year’s fundraiser is set for Nov. 8. SUBMITTED PHOTO

SoDel Cares, the philanthropic arm of SoDel Concepts, will hold its fifth annual fundraiser from 6 to 10 p.m., Friday, Nov. 8, at Fish On in the Villages of Five Points, Lewes.

The foundation was created after the death of SoDel Concepts founder Matt Haley in 2014. Haley, a noted philanthropist, was the recipient of the 2014 James Beard Foundation Humanitarian of the Year Award.

“Matt helped so many people in coastal Delaware,” said Scott Kammerer, president of SoDel Concepts, which has 12 restaurants, including the soon-to-open Thompson Island Brewing Company in Rehoboth Beach. “SoDel Cares was founded so that we could continue his legacy and support the people who live in our communities.”

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, Pathways to Success, Primeros Pasos, the Joshua M. Freeman Foundation and Camp Barnes.

The annual fundraiser, which has become a fall tradition in eastern Sussex County, will feature heavy hors d’oeuvres, a bar, silent auction and live music.

“In the past, guests have included frequent customers, neighbors, area dignitaries, people in the nonprofit sector and local businesspeople,” Kammerer said. “Our team always enjoys socializing with everyone in such a relaxed atmosphere.”

Admission is $50 per person. To purchase tickets, go to www.sodelcares.com/2019tickets. To donate silent auction items or for more information, contact Jack Temple at jack@sodelconcepts.com.

October is Rockfish Month at SoDel Concepts’ restaurants

October is Rockfish Month at all 11 SoDel Concepts restaurants. At Fish On in Lewes, diners might spot rockfish in a green curry noodle bowl with squash and mushrooms. The rockfish specials will frequently change over the month. SUBMITTED PHOTO

Rockfish, also known as striped bass, is one of the most popular dishes on the Delmarva Peninsula.

In October, it’s the star of the menus at all 11 SoDel Concepts restaurants, which are located in coastal Delaware.

“Each location will feature a chef-inspired rockfish entrée,” explained Doug Ruley, vice president of culinary operations for the Rehoboth Beach-based hospitality group. “We’ve challenged our chefs to get creative with the specials, which will change at each location as the month progresses.”

The chefs have already come up with some innovative flavors. Chef Raul Rodriquez of Fish On in Lewes, for instance, has featured pan-seared rockfish in a green curry noodle bowl with delicata squash and mushrooms.

At Bluecoast Seafood Grill + Raw Bar in Bethany Beach, Chef Scott Viselli is serving a rockfish stew and a pan-seared rockfish with succotash, squash, edamame, red beans and tomatoes.

Crust & Craft in the Midway area has a wood-burning oven where Chef Nina Maddox has cooked woodfired rockfish with chunky marinara sauce, peppers and onions with fried potatoes.

“Highlighting a local ingredient like rockfish keeps our chefs on their toes,” Ruley said. “And rockfish is so versatile; it can be paired with many flavors. We’re expecting some beautiful and delicious dishes.”

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

Thompson Island Brewing Co. announces opening management team OCTOBER 11, 2019

SoDel Concepts Recently announced the opening management team for Thompson Island Brewing Company, the hospitality group’s 12th restaurant. From left: Matt Patton, director of operations; Lisa Breedlove, general manager; Wes books, manager; Tiffany Roughton, manager; and Jay Davis, manager. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, recently announced the management team for Thompson Island Brewing Company.

The hospitality group’s 12th restaurant is next to Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, which is also owned by SoDel Concepts.

Leading the team is Lisa Breedlove as general manager. SoDel veterans Wes Books and Tiffany Roughton are managers, along with Jay Davis. Matt Patton, director of operations, has overseen the project from its inception.

“This is a very experienced team with a history of managing exceptional restaurants, so they can hit the ground running,” said Kammerer. “They will make sure that our guests get the same attention to detail and exceptional service that is offered at our other SoDel Concept restaurants.”

Breedlove, a Milford native, is a graduate of the University of Delaware,zwhere she earned a degree in animal science. She started her hospitality career as a server, and she’s been a bartender and manager. In all, she has 20 years of experience working for hospitality groups.

Also new to SoDel Concepts is Davis, who previously worked for a hospitality group in Washington, D.C.

Books helped open Bluecoast Seafood Grill + Raw Bar in Rehoboth and Crust & Craft, which SoDel Concepts purchased in early 2019. Roughton has worked in SoDel Concepts’ restaurants in the southern Delaware beaches, including Matt’s Fish Camp and Bluecoast Seafood Grill + Raw Bar, both in Bethany Beach.

For more, visit sodelconcepts.com.

SoDel Cares donates $4k to Primeros Pasos

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to Primeros Pasos, an early childhood care and education center in Georgetown, Delaware. From left: Sandy Barker, president of the board of Primeros Pasos; Casey Christophel, executive director of Primeros Pasos; Lindsey Barry, controller for SoDel Concepts; and Sally Beaumont, Primeros Pasos board member. [PHOTO PROVIDED]

SoDel Cares, the philanthropic arm of Rehoboth Beach-based SoDel Concepts, donated $4,000 to Primeros Pasos, an early childhood care and education center in Georgetown.

Primeros Pasos offers children a culturally sensitive and diverse environment. The bilingual staff ensures that the children’s needs are met, and there is a high teacher-student ratio.

“Primeros Pasos has expanded to meet the needs of their community,” said Scott Kammerer, president of SoDel Concepts. “We are aligned with their mission to support as many children and their families as possible.”

A Delaware Stars Level 5 program, the center recently opened a 4,500-square-foot facility designed to support its programming. Plans call for an additional building on the 139-acre property to serve 75 more children.

For more on Primeros Pasos, visit primerospasosde.org. For more on SoDel Cares, visit sodelcares.com.

SoDel Concepts names Ray Kumm executive chef at Lupo Italian Kitchen

Ray Kumm was recently promoted to executive chef at Lupo Italian Kitchen, one of SoDel Concepts’ 11 restaurants. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, announced Ray Kumm was named executive chef at Lupo Italian Kitchen in Rehoboth Beach, one of the hospitality company’s 11 restaurants in coastal Delaware.

Kumm, a native of Baltimore County, Maryland, has more than 10 years of experience in high-end restaurants, including establishments in Baltimore and Chicago.

“We are excited about Ray’s background, and we value the knowledge that he brings to Lupo,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “As SoDel Concepts grows, Ray’s experience will be an asset.”

Kumm was previously the sous chef at Sotto Sopra, a top-rated Italian restaurant in Baltimore. He was also executive sous chef at Bad Hunter, a produce-focused concept in Chicago. Kumm also spent time in Philadelphia, where he was a produce buyer and cheese program manager for a food distribution company.

Kumm lives in downtown Rehoboth Beach with his fiancée, Katherine.

For information about SoDel Concepts, visit sodelconcepts.com.

Culinary team named for new Thompson Island Brewing Co.

Thompson Island Brewing Company, which will open this fall, will feature foods that pair well with beer, such as pasta with clams and sausage.

Scott Kammerer, president of SoDel Concepts, recently announced the names of the culinary team for Thompson Island Brewing Company. The hospitality group’s 12th restaurant is next to Bluecoast Seafood Grill + Raw Bar, another SoDel Concepts eatery, in Rehoboth Beach.

Fried chicken, a Sussex County favorite, is one of the dishes that will pay homage to the area’s culinary heritage at Thompson Island Brewing Company.

Chef Doug Ruley, vice president of culinary operations, will lead the team. Lou Ortiz is the executive chef. Sous chefs include Efrain Martinez, Brenton Lyman and Joe Charles. Pastry Chef Dru Tevis will supervise the dessert menu. “With Jimmy Valm heading up our brewing operations – and assistance from Tröegs Independent Brewing – we will make world-class beer," Kammerer said. “The food is equally important, and Doug, Lou and their team have created a spectacular menu that will pair perfectly with our beer.”

Ruley, who joined SoDel Concepts in 2006, is an award-winning chef who’s been invited to cook at the internationally renowned James Beard House in New York a record-breaking five times. Thompson Island Brewing Company will be the seventh restaurant he’s helped open for SoDel Concepts. Born in New Castle County, Ortiz is a U.S. Marines veteran and graduate of the University of Delaware’s hotel, restaurant and institutional management program. Ortiz has worked in restaurants and brewpubs in Delaware and Denver.

“I love the brewery vibe and eating pub-style food,” said Ortiz, who lives in Millsboro with his wife and two children. “No matter the cuisine, a beautifully prepared meal can turn the day around for someone, which inspires me to do better every day.”

The sous chefs have all worked at other SoDel Concepts restaurants. Martinez comes to Thompson Island Brewing Company from Papa Grande’s Coastal Taqueria in Fenwick Island, where’s he’s been executive chef. Brenton Lyman moves to the new brewpub from Matt’s Fish Camp in Bethany Beach, where he’s been executive chef and general manager. Joe Charles was previously at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach.

Tevis, a graduate of the French Culinary Institute in New York (now the International Culinary Center), is the corporate pastry chef for SoDel Concepts.

“As with all of our restaurants, the menu will focus on beautiful, simple food,” Ruley said. “We look for fresh ingredients and then highlight their flavors with interesting combinations.”

Consider Sloppy Joe egg rolls with beer cheese and buttermilk ranch dipping sauce. Other dishes include fried chicken; tater tots topped with bulgogi short rib, kimchi and beer cheese; house-made Cracker Jack-style caramel corn; roasted mussels; Thai-and-peanut-smoked yard bird; pork shoulder meatloaf; and house-made beer bratwurst. The brewpub will also offer wood-fired steaks and chops, lobster and rockfish.

Desserts will include birthday cake, a classic vanilla cake with rainbow sprinkles and vanilla cream frosting, served with ruby chocolate ganache. The custard in the Cold Brew Cream Pie, a version of chess pie, incorporates Thompson Island Brewing Company’s stout and cold-brew coffee. It’s topped with whipped cream and served with malted milk ice cream, which will also contain some of the brewpub’s beer.

Thompson Island Brewing Company is scheduled to open in October. For more information about SoDel Concepts, go to www.sodelconcepts.com.

The classic crab Rangoon will be a novel nosh at Thompson Island Brewing Company.

Clubhouse at Baywood named Best Wedding Reception Venue

Rachael Bain, director of events at The Clubhouse at Baywood in Millsboro, was recently named Best Wedding Planner in Sussex County by the readers of Coastal Style Magazine. SUBMITTED PHOTOS

The Clubhouse at Baywood in Millsboro has once again been named Best Wedding Reception Venue in Sussex County by the readers of Coastal Style Magazine.

Rachael Bain, director of events at The Clubhouse at Baywood, was named Best Wedding Planner in Sussex County.

The restaurant and event facility owned by SoDel Concepts is situated on the Baywood Greens Golf Course. The property boasts award-winning gardens that serve as unique ceremony and photo backdrops. The ballroom, which can accommodate up to 260 guests, and the veranda overlook the greens and landscaping.

The Clubhouse at Baywood can handle every aspect of the special day. There is an on-site florist, for instance, and well-known chef Ryan Cunningham oversees the award-winning cuisine. The venue benefits from being within walking distance of many exceptional vacation rental homes for out-of-town guests and wedding parties.

“We believe that The Clubhouse at Baywood is one of the most scenic settings for a wedding along the coast,” said Danielle Panarello, director of operations. “Our team truly cares about the couples who choose to get married here, and they go above and beyond to create a magical day that guests will remember.”

Voted Best Wedding Reception Venue in Sussex County, the Clubhouse at Baywood is on the Baywood Greens Golf Course. The patio can be tented.

“Rachael is a dedicated, hard worker, and she very much deserves this recognition,” Panarello said. “She is an example of someone who has a great passion for her job – she is a consummate professional.”

Bain, who has a degree in hotel and restaurant management from the University of Delaware, joined the Clubhouse at Baywood in 2015. Her sister was married at The Clubhouse in 2014. Bain was a semester intern in the food-and-beverage program at Walt Disney World and interned as an event planner at the Virden Retreat Center in Lewes.

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

In My Kitchen: Tacos, grits & misfit plates

Doug Ruley still remembers the day when Jude McDonald, owner of the now-defunct Jude’s Diner on Main Street in Newark, pulled him aside and told him she saw something in the young cook, that “he had talent and loved it so he should go to culinary school.”

Ruley, who is today the corporate chef for SoDel Concepts with responsibility for all culinary operations, had worked at the beach as a teenager in various restaurants, including the Country Squire in Rehoboth Beach next to the boardwalk (“I was a busboy, a server, and then one day a chef didn’t show up for work so I went back there and never left.”)

So Ruley left UD three years into his degree program for Johnson & Wales University in Rhode Island for two years, where his commencement speaker was fabled chef Julia Child. He headed to South Carolina after college for a six-month internship that turned into a full year, taking a boat to work every day.

Ruley moved back to Delaware in 1996 to take a job at the brand-new Iron Hill Brewery on Main Street. He stayed for 10 years, including five as the restaurant’s executive chef. In his time there, Iron Hill won five consecutive Best Restaurant Awards from DBT’s sister publication Delaware Today.

But the beach had always been a huge magnet for Ruley, and he and wife Lisa decided to sell their house in Odessa to move to Fenwick Island in April 2006 at the behest of SoDel’s owner, the late Matt Haley, and Ruley became executive chef at Bluecoast Seafood Grill + Raw Bar, ultimately helping grow SoDel Concepts’ restaurant empire, one location at a time. 

“Every day here is different. Opportunities just kept appearing. I kept rolling with the punches and kept moving forward,” he says. “In culinary school, we set out goals. Mine was to be a sous chef by age 35 … and I thought that was wishful thinking. But I was the executive chef at Iron Hill at age 28.”

Under Ruley’s guidance, SoDel’s restaurants regularly win Best Of awards. He was recently named Best Chef in Sussex County by Coastal Style magazine and has been the featured chef at the prestigious James Beard House four times (five if you count his upcoming dinner on Dec. 13). 

He also ran a chef boot camp in Montana centered around ways to reduce the 40% of food that’s thrown away in restaurants. He has also made sure that all of SoDel’s restaurants are compliant with the James Bear Foundation’s Smart Catch initiative, which is an educational sustainable seafood program.

Ruley says his job today is “a lot of operational work, but I do set aside time to go into kitchens and cook. It’s not orders from the dining rooms; it’s research and development and menu design. You need to be among employees and the people you’re mentoring. I want to give them whatever they need, but you will find me fixing faucets and fixing menu items if someone says they don’t like it.”

When I’m at home, I normally cook tacos a couple times a week and every once in a while, a big steak on my flat-top in the garage. People think living with a chef must be great, but we do a lot of cooking in the restaurant. I cook at home with nice ingredients but it’s quick — a dozen ears of corn, a steak and some tomatoes.

The lessons that I’ve learned over the years that I’ve brought to both my work and home cooking are you have to stay a step or two ahead. Less is always more. Overthinking is the root of all problems.

The thing most people notice first about my kitchen is my misfit plate collection. I have accumulated quite an array of plate samples from opening restaurants. 

The kitchen tools I can’t live without are my microplane and rice cooker. Microplanes are usually used for woodworking but chefs use them for shaving cheeses, garlic and zesting lemons and oranges. My rice cooker is great because you can set it and forget it.

In my pantry, you will find Texas Pete Hot sauce, great olive oil and sea salt.

In my freezer you can usually find tater tots. It’s a guilty pleasure and even better the next day when you make tater tot “hash browns” with eggs.

The one thing I have to serve at every family get-together is Anson Mill’s Pencil Cob Grits. They are so versatile with whatever protein I am serving. Always a crowd-pleaser and again go great with eggs the next day.

The best meal I have ever had was at Charlie Trotter’s in Chicago. Charlie was very hospitable and when I ran out of film, he sent someone down the street to buy me a new throwaway camera. The whole roasted squab with sage-infused morel mushroom consommé was ridiculous, along with the Hawaiian pineapple sorbet.

My time in Delaware has made me a better chef because Delaware has great natural resources. As a chef I have grown to appreciate our farms and bountiful seafood. Coastal Delaware is a great place to be a chef.

My cooking mentor was Matt Haley was and he still is my mentor. The eight years we spent together helped me develop into the chef I am today. From mindset to technique, you learned from Matt not knowing that you are learning. It was just a natural process being around him.

When I entertain, I like to make something hearty and classic. Gumbo in the fall is always great. While it takes a bit of skill to execute, you do all the work beforehand and let it simmer as guests arrive, making it look effortless. Those Pencil Cob Grits pair well as does a nice egg. 

Most difficult thing to cook/create in the kitchen? I have made one spot-on cheesecake in my life and I have the pictures to prove it! But that’s it. All other attempts have been epic fails. Cheesecake has my number! 

Chef Ruley's Gumbo with Lobster, Dirty Grits and Sunny Egg

Ingredients

1 cup clarified butter
1 cup flour
4 ounces tomato paste
1 diced Spanish onion
4 diced stalks celery
1 diced large green bell pepper
4 minced cloves garlic
1 cup sliced fresh okra
3 to 5 quarts lobster stock
2 bay leaves
1 tablespoon minced fresh thyme
1 teaspoon gumbo file powder
1 teaspoon blackening spice 
(black pepper, smoked paprika, 
cayenne, oregano, thyme, chili powder)
1 ounce Worcestershire
1 ounce hot sauce
1 pound fresh lobster meat
Salt and pepper

Method

Start to make the roux by adding the butter to a heavy-bottom pot at high heat. Next whisk the flour slowly until well incorporated. Reduce heat to low and continue whisking until the roux is a deep toasty brown. Add the onions and stir until slightly browned. Next add the blackening spice and tomato paste and stir. Turn up the heat to medium and add the garlic, celery, okra and bell pepper. Add bay leaves and thyme. Continue to whisk slowly add the stock. Whisk until there are no lumps. Bring back to a boil then back down to a low simmer. Let simmer for 20 minutes. Season with salt, pepper, Worcestershire and hot sauce. Add lobster at the last minute and allow to heat all the way through.

Dirty Grits

Ingredients

2 cups quick cooking white grits
2 quarts lobster stock
8 ounces smoked andouille sausage
8 ounces smoked cheddar
Handful minced scallion

Method

Bring stock to a hard simmer, stirring occasionally until grits are done. 
Add sausage, cheddar and scallions.

Notes

I would serve the gumbo with Dirty grits (fried andouille, smoked cheddar, scallion). Basically, dice and pan fry the andouille as the grits and gumbo are cooking. Once the grits are cooked I would add shredded smoked cheddar, fried andouille and scallion. Just before plating I would cook sunny-side eggs Right after I fried the andouille I would tear up a half of French baguette, toss in andouille drippings and toast. Once toasted I would garnish the top of the egg with toasted baguette crumbs for some texture. As I start the roux I would also be chopping and sautéing the veggies, heating stock for the grits. Once everything was cooking I would work on the fried andouille, smoked cheddar and garnishes. 8 minutes before plating I would fry the eggs. Plate (gumbo down first, then a scoop of grits, top grits with egg, top egg with toasted French bread crumb, garnish with cracked pepper and scallions, serve).

Stevie Wishner Named General Manager of Papa Grande’s in Fenwick

Stevie Wishner was recently promoted to the position of general manager at Papa Grande’s Coastal Taqueria in Fenwick Island. [PHOTO PROVIDED]

Scott Kammerer, president of SoDel Concepts, recently announced Stevie Wishner as the new general manager at Papa Grande’s Coastal Taqueria in Fenwick Island.

“Stevie has been a tremendous addition to our team over the last few years,” he said. “She is interested in learning everything she can about the restaurant, the industry and leadership.”

Born and raised in Howard County, Maryland, Wishner began working in restaurants when she was 13. “I fell in love with every aspect of it,” says Wishner, who graduated with a degree in resort and hospitality management from Florida Gulf Coast University.

In 2017, shortly after graduation, Wishner began working with SoDel Concepts as a server. “With her work history, we quickly identified her as a rising star,” Kammerer said. 

That same year, she became a manager at Papa Grande’s in Fenwick. “I was thrilled to learn about the ins and outs of being a leader,” Wishner said. “SoDel Concepts’ extensive training program has provided a lot of support.”

She also credits her success to her mother and older sister. “They have demonstrated the rewards of hard work and perseverance,” she said. “They’ve always been my biggest cheerleaders.”

She lives in Bethany with her family.

August is Local Produce Month at SoDel Concepts’ Restaurants

For August, SoDel Concepts is highlighting local produce at its 11 restaurants. Catch 54 in Fenwick Island has offered heirloom tomatoes topped with crab salad.

Chefs at SoDel Concepts’ 11 restaurants celebrate Local Produce Month in August. At The Clubhouse at Baywood in Millsboro, diners might find a Latin take on shishito peppers.

Using local products is always a priority for the chefs at SoDel Concepts’ 11 coastal Delaware restaurants, and the bounty of available fruits and vegetables in August makes it the perfect time to celebrate Local Produce Month.

“In coastal Sussex County, summer is a great time to be a chef,” said Doug Ruley, vice president of culinary operations. “Our mission is to present beautiful, simple food, so that the natural flavors shine. This month, we’re highlighting some of the best that our farmers have to offer.”

SoDel Concepts receives products from a variety of farms, including East View Farms and Bennett Orchards in Frankford; Fifer Orchards in Camden-Wyoming; Evans Farm in Bridgeville; Chesterfield Heirlooms in Pittsville, Md.; Baywater Farms in Salisbury, Md; Bearhole Farms and Magee Farms in Selbyville; and Totem Farms in Milton.

“Our guests can look forward to some fresh, tasty specials at each of the restaurants,” Ruley said. “Some of our chefs are making creative appetizers, while others are focusing on desserts.”

August is Produce Month at SoDel Concepts restaurants, including Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, which has featured peach-and-heirloom-tomato pico de gallo.

For instance, at Lupo Italian Kitchen in Rehoboth Beach, diners might find a summer salad with grilled Bennett Orchard peaches, blueberries, La Tur cheese and porcini vinaigrette. At Bluecoast Seafood Grill + Raw Bar, also in Rehoboth, the menu has included peach-and-heirloom-tomato pico de gallo.

The Clubhouse at Baywood has featured blistered Evans Farm shishito peppers with corn salsa, cilantro crema and tortillas. At Catch 54, patrons might find Baywater Farms’ heirloom tomatoes with crab salad, extra virgin olive oil, sea salt and cuca melons.

For details, go to www.sodelconcepts.com.

SoDel Cares donates $2K to Surfers Healing

SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $2,000 to Surfers Healing, which uses surfing to enrich the lives of people with autism. Lindsey Barry, controller for SoDel Concepts, presents the check to Kelly and Dale Loeser, the owners of Quiet Storm, who help coordinate local Surfers Healing activities.

SoDel Cares, the philanthropic arm of the hospitality group SoDel Concepts, recently donated $2,000 to Surfers Healing, which holds volunteer-staffed surf camps for more than 4,500 children with autism.

Children with autism often struggle with sensory overload. Many are soothed by the ocean’s buoyancy and rhythm.

The annual Surfers Healing Day event was Aug. 14 in Ocean City, Maryland.

“I’ve participated in the event for years, and it’s incredibly rewarding,” said surfer Kris Medford, director of operations for SoDel Concepts, which has 11 restaurants along the Delaware Coast.

“We want to support charitable organizations that help people in our community,” said Scott Kammerer, president of SoDel Concepts and founder of SoDel Cares. “As Kris can attest, Surfers Healing definitely changes lives.”

Kelly and Dale Loeser, owners of Quiet Storm in Rehoboth Beach, accepted the check on behalf of Surfers Healing. The company is involved with the charity.

For more on Surfers Healing, visit surfershealing.org. For more on SoDel Concepts, visit sodelconcepts.com.

SoDel Concepts Wins Three Best Business Awards

For the Fifth consecutive year, Scott Kammerer, president of SoDel Concepts, was named Best Businessman in Sussex County by the readers of Coastal Style Magazine.

SoDel Concepts, a Rehoboth Beach-based hospitality company, recently received three business awards from the readers of Coastal Style Magazine.

Scott Kammerer, SoDel Concepts president, received the award for Best Businessman in Sussex County for the fifth consecutive year.

Lisa Wheeler, Director of Human Resources for SoDel Concepts, was named Best Businesswoman in Sussex County by Coastal Style Magazine.

Lisa Wheeler, the company’s human resources director, was named Best Businesswoman in Sussex County.

SoDel Concepts was named Best Business in Sussex County.

“We’re excited that Coastal Style Magazine recognizes the investment that SoDel Concepts makes in its employees,” Kammerer said. “We believe in helping people grow, professionally and personally. We also believe in the professionalism of our industry, and that means providing our employees with vacation days, health insurance and 401ks.”

In addition to repeatedly winning the Coastal Style award, Kammerer has been a recipient of the Cornerstone Award from the Delaware Restaurant Association and the Superstars in Business Award from the Delaware State Chamber of Commerce. Each day, he said, he strives to improve the company, the lives of its employees and the community in which he does business.

Wheeler has managed human resources for more than 1,500 employees during a period of significant growth. She rolled out an online application platform plus comprehensive health plans and 401k plans, and implemented onboarding processes.

SoDel Concepts was named Best Business in Sussex County by Coastal Style Magazine. The hospitality group is currently building its 12th restaurant, Thompson Island Brewing Company, in Rehoboth Beach.

SoDel Concepts has 11 restaurants, and a 12th, Thompson Island Brewing Company, is currently under construction. Earlier this year, SoDel Concepts purchased Crust & Craft in Rehoboth Beach.

SoDel Concepts’ Patton and Valm research German brewing

Touring the German company BrauKon, which made the equipment for Thompson Island Brewing Company in Rehoboth Beach are Matt Patton, left, and Jimmy Valm. SUBMITTED PHOTOS

With a fall opening planned for Thompson Island Brewing Company in Rehoboth Beach, brewmaster Jimmy Valm and Matt Patton, director of operations, recently spent time in Germany researching equipment and brewing techniques.

“When it comes to beer, the German craftsmen are world-renowned,” said Patton, a certified cicerone. (A cicerone is to beer what a sommelier is to wine.) “From the equipment to the techniques to the way that they enjoy their beer, the Germans deserve their stellar reputation.”

The duo first visited the small village of Truchtlaching, the home of BrauKon, which makes equipment for brewhouses. The men explored the facilities, including the onsite brewhouse.

They then headed to Camba, a brewery that BrauKon built as a pilot plant. “Their brew system is very similar to the one we will have at Thompson Island,” Patton said. “Jimmy got to sit in with the Camba team while they were brewing a special smoked wheat beer.”

They also visited a hop grower in the Hallertau region of Bavaria, just north of Munich. It is best known for Noble hop varieties, including Hallertauer Mittelfrüh, Tettnang, Saaz and Hersbrucker.

On their last night, Patton and Valm celebrated the successful trip at a Volkfest beer event.

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.

The ambiance will salute longtime area attractions and activities such as kayaking, paddleboarding, fishing, and relaxing on the sand or sitting around a bonfire. In addition to the bays and beaches, local farms will play a prominent part in the theme.

The new brewpub will have a beer garden, seating about 100. In the garden, guests can play ping-pong and bocce ball. Classic car buffs will appreciate the 1956 Apache truck outfitted with beer taps.

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