Join us at Lupo Italian Kitchen for a our Women & Wine Charity wine dinner series! This month we will be featuring The Delaware Restaurant Association Foundation Charity! Meg Gardner along with Michelle Souza, with will be educating us on four wines and talking to us about the local charity group. Chef Jeff has put together an awesome four course menu to match these amazing gems. $15 from each ticket sold with go directly to the charity, in addition will also have raffle prizes to give away. Make your reservations now as this dinner will sell out. To learn more about the DRF, click here.

First Course

Lobster Salad

Honeydew, Mascarpone, Brioche, Basil, Salmon Roe

Lucien Albrecht, Crémant d’Alsace, Brut, Alsace, FR NV

Second Course

Nduja Whipped Ricotta

Artichoke, Lemon, Pickled Mushrooms

Acrobat, Pinot Gris, Oregon 2022

Third Course

Pan Seared Chicken

Roasted Mushrooms, Caper Pan Sauce

Banshee, Pinot Noir, Santa Barbara 2021

Dessert Course

Vanilla Bean Pavlova

Almond Crème, Berry Compote, Duck Fat Caramel

Ferrari -Carano, ‘Siena’, Red Blend, Sonoma 2021

$69 PER PERSON. $15 from each ticket sold goes directly to the Charity!

PURCHASE TICKETS HERE!

Email andreia@sodelconcepts.com with any questions.

Join us for a beautiful spring cocktail dinner in the epic tequila room over looking the bay at Papa Grandes!! Tonight we will be featuring spirits from Corralejo Tequila!! Lauren Michalik, DE Market Manager from Tequila Corralejo, will be hosting and educating us on four different tequilas form their extensive portfolio. Chef Emeley has put together an outstanding four course menu to match these delicious spirits. Make you reservations now, as this dinner will sell out. To learn more about Corralejo, Click Here.

First Course

Tropical Shrimp Ceviche

Mango, Tomato, Jalapeno, Red Onion, Cucumber, TriColor Bell Peppers, Cilantro, Crispy Plantain Chips

Corralejo Wrangler- Silver, Lime Juice, Agave, Grapefruit, Dos Equis Amber, Bitters

Second Course

Chicken Flautas

Crispy Corn Tortilla, Salsa Rojas, Lettuce, Crema, Queso Fresco, Jack Cheese, Sweet Onions, Jalapenos, Guacamole

Corralejo Anejo – Rocks, Orange

Third Course

Chimichurri Steak Stir Fry

Marinated Filet Tips, Local Veggies, Pineapple, Soy Sauce, Citrus Basmati Rice, Chili Aioli

Blood Orange Margarita - Reposado, Lime Juice, Agave, Blood Orange Juice

Dessert

Vanilla Bean Cheesecake

Poached Apples, Clear Caramel Sauce, Apple Compote, Arlette

Extra Anejo Manhattan- Sweet Vermouth, Bitters

$79 PER PERSON

CLICK HERE TO PURCHASE TICKETS

Email neal@sodelconcepts.com with any questions.

Join us for a lovely spring wine dinner at Fish On!! Tonight we will be featuring wines from the iconic Sonoma valley winery, Trione Vineyards!! Winemaker, John Duckett, will be hosting and educating us on five of their exceptional Alexander Valley wines. Chef Ian has put together an outstanding five course menu to match! Make your reservations now, as this dinner will sell out. To learn more about Trione, Click Here.

First Course

Avocado Toast

Nectarines, Shaved Almonds, Feta Cheese, Micro Arugula

Trione, 'River Road Ranch', Sauvignon Blanc, Russian River 2022

Second Course

Crab Salad

Cucumber, Pea Tendrils, Salmon Roe

Trione, 'River Road Ranch', Chardonnay, Russian River 2019

Third Course

Ahi Tuna

Golden Beets, Baby Spinach, Blueberries, Onion Soubise

Trione, 'River Road Ranch', Pinot Noir, Russian River 2018

Fourth Course

Lamb Risotto

Slow Braised Lamb Shank, Spring Peas, Gorgonzola, Mint

Trione, 'Henry’s Blend', Alexander Valley 2018

Dessert Course

Dark Chocolate Torte

Carmelia Cheesecake Mousse, Blueberry Gel, Brown Butter Shortbread Crumb

Trione, 'Flatridge Ranch', Zinfandel, Sonoma Coast 2017

$95 PER PERSON

CLICK HERE TO PURCHASE TICKETS!

Email MARK@SODELCONCEPTS.COM with any questions.

Join us for a beautiful spring wine dinner in the lovely upstairs dinning room over looking the bay at Catch 54!! Tonight we will be featuring wines from Oregon and local favorite winery, Hyland Estates! Collin Eddie, VP of Sales, will be hosting and educating us on five exceptional wines from their beautiful estates. Chef Todd has put together an outstanding five course menu to match these delicious wines. Make you reservations now, as this dinner will sell out. To learn more about Hyland, Click Here.

First Course

Charcuterie

Genoa Salami, Kielbasa, Smoky Cheddar, Tillamook, Rogue Blue

Hyland Estates, Riesling, McMinnville 2022

Second Course

Wild Salmon Crudo

Lemon, Arugula, Horseradish Aioli, Toasted Pistachios

Westmount, Pinot Gris, Willamette Valley 2022

Third Course

Spring Orecchiette

Asparagus, Broccoli Rabe, Parmesan Cream, Cracked Pepper

Westmount, Pinot Noir, Willamette Valley 2021

Fourth Course

Lamb Meatloaf

Au Gratin Cauliflower, Pomegranate Lamb Demi, Tomato Olive Relish

Hyland Estates, 'Old Vine Estate', Pinot Noir, McMinnville 2022

Dessert

Elderflower Panna Cotta

Strawberries, Apricot Coulis, Brown Butter Crumb

Hyland Estates, Gewurztraminer, McMinnville 2022

PURCHASE TICKETS HERE

$95 PER PERSON

Email kaya@sodelconcepts.com with any questions.

Join us at Lupo Italian Kitchen for a our monthly wine dinner series! April is Earth Month, and in honor of that, we will be featuring wines that are organic or biodynamic from all over Italy. Lauren Wiersma, Educational Director at Winebow Imports, will be educating us on five delicious organic wines. Chef Jeff has put together an awesome five course menu to match these amazing Italian gems. Make your reservations now as this dinner will sell out. To learn more about Winebow please click here.

First Course

Hake Crudo

Citrus Cure, Fennel, Radish, Pickled Cucumber, Pear, EVOO

Colle Massari, 'Melacce', Vermentino, Toscana 2022

Second Course

Fritto Misto

Calamari, Shrimp, Fresno Pepper, Capers, Citrus Old Bay Aioli

Pievalta, 'Tre Ripe', Verdicchio, Le Marche 2022

Third Course

Eggplant Besciamella

House Mozzarella, Mushrooms, Red Sauce, Pesto

Valle Reale, Montepulciano d'Abruzzo, Abruzzo 2022

Fourth Course

Herb Rubbed Pork Loin

Leeks, Snap Peas, Mushroom Marsala Cream

Grattamacco, Bolgheri Rosso, Toscana 2022

Dessert Course

Red Wine Poached Pear

Whipped Mascarpone, Almond Streusel, Raspberry Jam

Lini, '910', Lambrusco, Emilia-Romagna NV 

$95 PER PERSON.

CLICK HERE TO PURCHASE TICKETS!

Email andreia@sodelconcepts.com with any questions.

Join us for a special cooking demo featuring Northeast’s Chef Charles and Chef Tyler Haushalter from Matt’s Fish Camp Bethany.

Come at 5pm for cocktail hour and the demo starts promptly at 6pm with complimentary bites.

Seating for this event is limited to 45 guests. Reservations are required.

Please email alexc@sodelconcepts.com to make your reservation!

Join us for a lovely winter wine dinner at The Clubhouse at Baywood!! Tonight, Spain comes to Delaware and we will be featuring wines from both Rioja and Ribera del Duero! Dominic Scurti, from Regal Wine Imports, will be hosting and educating us on five exceptional wines from this beautiful country. Chef Brendan has put together an outstanding five course menu to match these delicious gems. Make your reservations now, as this dinner will sell out. To learn more about Regal, Click Here.

Menu Coming Soon!!

$95 PER PERSON

PLEASE CALL (302) 947-9225 OR EMAIL MELISSA@SODELCONCEPTS.COM FOR RESERVATIONS

Join us for a lovely Lobster & Champagne Brunch on Easter!

brunch MENU:

9 | Cinnamon Rolls

15 | Cheddar Biscuits w/ Pork Belly Gravy

22 | Baked Brie and Lobster Salad | Mimosa Marmalade, Watercress, Spring Radish, Pomegranate

23 | Lobster Scramble | Torn Burrata, Tomato-Bacon Jam, Chives

26 | Shrimp & Grits | Smoked Pork Belly, Bloody Mary Jus

28 | Steak & Egg | Spring Vegetable Hash, Sunny Side Egg, Demi Glace

36 | Fried Lobster & Waffle | Hot Maple, Paprika Butter

Regular menu will be available all day.

To make a reservation please email alexc@sodelconcepts.com

Join us for Easter Brunch at Bluecoast Bethany!

To make a reservation please email collin@sodelconcepts.com or call (302) 539-7111

MENU

16 | Scotch Eggs Pork Sausage, Sage, Seasoned Bread Crumbs, Truffle Dijonnaise

21 | Buttermilk Biscuits & Lobster Gravy Roasted Potato & Sweet Onion Hash, Micro Celery

17 | Traditional Eggs Benedict Poached Farm Eggs, Hickory Smoked Ham, Hollandaise, Potato Hash

23 | Jumbo Lump Crab Quiche Local Strawberry Salad with Arugula, Asparagus, Almonds, Chèvre, Champagne Vinaigrette

16 | Baked French Toast Candied Walnuts, Cinnamon & Vanilla Whip, Maple Syrup, Potato Onion Hash, Strawberries

26 | Grilled Atlantic Salmon Roasted Evans Farm Asparagus, Potato & Sweet Onion Hash, Sorrel Hollandaise

Join us on Easter morning for a delicious buffet! No reservation needed.

Adults $29 - Kids $14

BUFFET MENU

Grilled Salmon

Slow Cooked Glazed Ham

Roasted Turkey

Spring Salad

Coleslaw

Country Stuffing

Grilled Asparagus

Mashed Red Skin Potatoes

Bacon & Onion Braised Green Beans

Seasoned Scrambled Eggs

Baked French Toast

Belgium Waffles

Cottage Potato & Onion Hash

Pork Sausage Patties

Hickory Smoked Bacon

Yogurt & Granola

Fresh Tropical Fruit

Variety of Danishes & Mini Bagels

Variety of Mini Muffins

Join us for Easter Brunch at Bluecoast Rehoboth!

To make a reservation please email chrisc@sodelconcepts.com or call (302) 278-7395

MENU:

24 | Chicken & Biscuits

Homemade Buttermilk Biscuits, Nueske’s Bacon, Country Fried Chicken, Sausage Gravy

36 | Lobster & Eggs

Soft Scrambled Farm Eggs, Butter Poached Lobster, Avocado Toast, Radish, Chive Blossoms

38 | Steak & Eggs

Petite Filets, Two Eggs Any Style, BCR Home Fries, Watercress, Bernaise

18 | Cinnamon roll French Toast

Cream cheese whip, Cinnamon Toast Crunch, Salted Honey Caramel, Whipped Butter

16 | Potato Latkes

Crème Fraiche, Gravlax, Dill Mustard, Red Onion, Capers

Sides

8 | Nueskes Bacon

6 | BCR Home fries

Join us for Easter Brunch at Catch 54

To make a reservation please email kaya@sodelconcepts.com or call (302)436-8600

MENU

10 | Cream of Crab Dry Sherry, Old Bay, Saltines

14 | Smoked Salmon Avocado Toast Red Onion, Cucumber, Maldon

13 | Blueberry Cheesecake Breakfast Bake Blueberries, Vanilla Creme Anglaise, Whipped Cream

26 | Crab Benedict English Muffin, Canadian Bacon, Asparagus, Hollandaise

21 | Fried Chicken & Waffles Buttermilk Fried Chicken, Belgian Waffle, Hot Honey Butter

18 | Sausage Gravy & Biscuits Old Bay & Cheddar Biscuits, Fennel

18 | Brunch Burger Brown Sugar Bacon, Fried Egg, Hashbrown, American Cheese, Apple Butter

SoDel Concepts & Woodford Bourbon’s third annual ‘Food Fight Throw Down’!!

Join us at Fish On for a fun evening tasting bourbon and sampling paired food bites! This event, hosted by SoDel Concepts and Woodford Bourbon, will benefit SoDel Cares. With each ticket, you will get to sample food and cocktail pairings from 8 different SoDel Concept locations and vote for your favorite. There will also be 50/50 raffles and lots of great prizes.

To learn more about SoDel Cares, Click Here.

To learn more about Woodford, Click Here.

Fish On:

Miss Chatterbox - Coconut Oil Fat Washed Woodford Reserve, Salted Cinnamon Simple,

Orgeat, Pineapple, Fresh Lime Juice

Pork Belly & Pineapple - Sweet Bourbon Lacquer, Coconut Slaw

Matt’s Fish Camp Lewes:

The Kentucky Wildcat- Coffee Infused Woodford Reserve, Muddled Orange & Blueberries, Smokey Maple Blueberry Simple Syrup

Nashville Hot Homey Lollipop Drumsticks - Pickled Brined Lollipop Chicken, Nashville Spice, Smokey Maple Hot Honey, Blueberry & Micro Celery

Crust & Craft:

Sour Seoul - Woodford Malt, Gochujang Syrup, Yuzu, Blood Orange Bitters, Egg White

The Wu Tang - 36hr Pork Belly, Kimchi Apples, Sesame Yogurt

Bluecoast Rehoboth:

Rosemary Orange Smash - Woodford Reserve, Rosemary, Orange Marmalade

Bourbon Pecan Pie - Brown Butter & Cheddar Shortbread, Rogue Smokey Blue Cheese Whip,

Crispy Smoked Prosciutto

Lupo Italian Kitchen:

Italian Mint Julep - Woodford Reserve, Mint & Juniper Simple, Calabrian Chili Bitters

Octopus Salad - Aerated Nduja Whipped Potato 

Matt’s Fish Camp Bethany:

Matt’s Gold Rush - Woodford Reserve, Honey Lavender Simple Syrup, Fresh Lemon Juice,

Hickory Smoked, Twist

Smoked Pork Lavender BBQ Sliders - Hickory Smoked Pork Butt, Woodford Reserve-Lavender BQQ, Citrus Honey Slaw, Bourbon Pickled Vegetables, Parker House Roll

Northeast Seafood Kitchen:

Smoked Maple Old Fashioned – Woodford Wheat, Orange Bitters, Dehydrated Apple Chip

Smoked Maple Cornbread - Burnt Ends, Sweet Apple BBQ

Catch 54:

Woodford Rye Tai - Orange Juice, Triple Sec, Simple, Lime Juice, Orgeat

Pork Belly Sandwich - Swiss Cheese, Black Bean Puree, Whole Grain Mustard, Mango Habanero Sauce, Toasted Roll

$45 PER PERSON

To purchase tickets, Click Here

EMAIL AMBER@SODELCONCEPTS.COM FOR MORE INFORMATION

Join us for a lovely spring wine dinner at Northeast Seafood Kitchen!! This month we will be featuring wines from Portugal! Lauren Wiersma , Fine Wine Specialist for Winbow Importers, will be educating us on five delicious wines from this beautiful country. Chef Charles has put together an awesome five course menu to match these amazing gems. Make your reservations now as this dinner will sell out. To learn more about Winebow please click here.

First Course

Salada Portuguese

Mixed Greens, Onion, Bell Peppers, Olives, Corn Nuts, Lemon Vinaigrette

Joao Portugal Ramos, 'Loureiro', Vinho Verde 2022

Second Course

Ameijoas a Bulhao Pato

Steamed Manila Clams, EVOO, Garlic Confit, White Wine, Cilantro

Quinta de Chocapalha, Arinto, Lisboa 2021

Third Course

Pulvo Grelhado

Grilled Octopus, Wild Mushrooms, Garlic, Smoked Paprika, Herbs, Baby Potatoes

Quinta de Chocapalha, Castelao, Lisboa 2017

Fourth Course

Cacoila

Braised Beef Tip Stew, Linguica Sausage, Red Peppers

Wine & Soul, 'Pintas Character', Douro 2021

Dessert

Pasteis de Nata

Custard Tart, Caramel, Brown Sugar Crumb

Wine & Soul, Tawny Port, 10 YR, Douro NV

$95 per person.

CLICK HERE TO PURCHASE TICKETS!

Email alexc@sodelconcepts.com with any questions.

Join us at Lupo Italian Kitchen for a our Women & Wine Charity wine dinner series! This month we will be featuring Children & Families First! Stephanie di Martine along with Michelle Souza, with will be educating us on four wines and talking to us about the local charity group and the winery. Chef Jeff has put together an awesome four course menu to match these amazing gems. $15 from each ticket sold with go directly to the charity, in addition will also have raffle prizes to give away. Make your reservations now as this dinner will sell out. To learn more about Children & Families First, click here.

First Course

Caviar

House Potato Chips, Citrus Mascarpone Crema, Chives

Vilarnau, 'Brut Reserva', Cava, Barcelona, Spain NV

Second Course

Grilled Salmon

Mixed Green Salad, Lemon Pepper Vinaigrette

Pazo De Lusco, Albarino, Rias Baixas, Spain 2022 

Third Course

Braised Short Rib

Creamy Polenta, Herbs, Braising Reduction

Primus, Red Blend, Apalta, Chile 2019

Dessert Course

Elderflower Cheesecake Pie

Grapefruit, Blood Orange, Blackberry, Honey Oat Crunch

Gonzalez Byass, 'Nectar', Pedro Ximenez Sherry, Jerez, Spain NV 

$69 PER PERSON. $15 from each ticket sold goes directly to the Charity

CLICK HERE TO PURCHASE TICKETS!

Email andreia@sodelconcepts.com with any questions.

Join us for a lovely early spring wine dinner at Fish On!! Tonight we will be hosting our good friend, the owner from Conti di San Bonifacio, Count Manfredo!! The Count is here from Italy and will be educating us on five wines from his vineyards. Chef Ian has put together an outstanding five course menu to match! Make your reservations now, as this dinner will sell out. For more about Conti di San Bonifacio please click here.

First Course

Baked Ricotta Cheese

Roasted Squash, Chickpeas, Toasted Pine Nuts, Black Pepper Honey

Conti di San Bonifacio, Rose, Tuscany 2022

Second Course

Pasta al Limone

House Made Spaghetti, Lemon, Pecorino

Conti di San Bonifacio, Pinot Grigio, Veneto 2022

Third Course

Wild Boar & Pork Meatballs

Creamy Polenta, Pork Jus, Tomato, Grana Padana

Conti di San Bonifacio, 'Monteregio Riserva', Tuscany 2018

Fourth Course

Veal Cutlet

Roasted Mushrooms, Demi Glace, Bitter Greens Salad, Mustard Vinaigrette

Conti di San Bonifacio, 'Docet', Tuscany 2014

Dessert Course

Angel Food Cake

Yuzu-Lemon Curd, Vanilla Bean Chantilly, Strawberries

Conti di San Bonifacio, Prosecco, Veneto NV

$95 PER PERSON

CLICK HERE TO PURCHASE TICKETS!

Email AMBER@SODELCONCEPTS.COM with any questions.

Join us for a special cooking demo featuring Northeast’s Chef Charles and Chef Kevin Miller from Bluecoast Bethany!

Come at 5pm for cocktail hour and the demo starts promptly at 6pm with complimentary bites.

Seating for this event is limited to 45 guests. Reservations are required.

Please email alexc@sodelconcepts.com to make your reservation!

Join us for a beautiful winter wine dinner in the lovely upstairs dinning room over looking the bay at Catch 54!! Tonight we will be featuring the wines from Chile and the world famose wine house, Miguel Torres! Patrick Raum, Regional Sales Manager of Vineyard Brands, will be hosting and educating us on five exceptional wines from Torres. Chef Todd has put together an outstanding five course menu to match these delicious wines. Make you reservations now, as this dinner will sell out. To learn more about Torres, Click Here.

First Course

Ceviche

Marinated Sea Bass, Bell Peppers, Avocado, Tostones

Miguel Torres, 'Las Mulas', Reserva, Sauvignon Blanc, Central Valley 2021

Second Course

Pastel de Jaiba

Stone Crab, Smoked Paprika, Muenster

Cordillera, 'Reserva Especial', Chardonnay, Limari Valley 2021

Third Course

Empanadas

Duck Confit, Red Chile, Salsa Verde

Cordillera, 'Vigno', Carignan, Maule Valley 2019

Fourth Course

Cazuela

Short Rib, Winter Veggies, Tomato

Cordillera, 'Reserva Especial', Cabernet Sauvignon, Maipo Valley 2020

Dessert

Chilean Bread Pudding

Manjar Blanco, Pink Peppercorn Anglaise, Berries

Cordillera, 'Reserva Especial', Carmenere, Cachapoal Valley 2020

$95 PER PERSON

CLICK HERE TO PURCHASE TICKETS!

Email kaya@sodelconcepts.com with any questions.

Join us at Lupo Italian Kitchen for a our monthly wine dinner series. This month we will be featuring wines from Northern Italy! Amanda Page, Vice President of Sales at Banville Wine Merchants, will be educating us on five delicious wines from this beautiful region. Chef Jeff has put together an awesome five course menu to match these amazing Italian gems. Make your reservations now as this dinner will sell out. To learn more about Banville Wines please click here.

First Course

Seared Scallops

Lemon Parsley Oil, Raspberry Hollandaise, Almond Streusel

Farina, Bardolino Chiaretto, Rose, Veneto 2022

Second Course

Arugula Salad

Bruleed Pear, Ricotta Salata, Walnut Dust, Elderflower Vinaigrette

Farina, Soave Classico, Veneto 2022

Third Course

Black Pepper Crusted Beef Carpaccio

Arugula, Shaved Pecorino, Capers, Cured Egg Yolk, Lemon Zest, EVOO

Farina, Valpolicella Ripasso, Classico Superiore, Veneto 2021

Fourth Course

Roasted Quail

Cocoa Cointreau Glaze, Taroz Potatoes, Citrus Bean Salad

Farina, Amarone della Valpolicella, Classico, Veneto 2019

Dessert Course

Italian Rainbow Cake

Almond, Raspberry, Apricot, Semisweet Ganache

Bianca Vigna, 'Spumante Rosa', Prosecco Rosé, Veneto NV 

$95 PER PERSON.

CLICK HERE TO PURCHASE TICKETS!

Email andreia@sodelconcepts.com with any questions.

Join us for a beautiful winter beer dinner in the epic tequila room over looking the bay at Papa Grandes!! Tonight we will be featuring beers from local brewery Ocean View! Head Brewer, Taylor Smith, will be hosting and educating us on four different beers form their extensive portfolio. Chef Emeley has put together an outstanding four course menu to match these delicious brews. Make you reservations now, as this dinner will sell out. To learn more about OVB, Click Here.

First Course

Michelada Orchard Point Oysters 

Tomato, Soy, Lime, Jalapeno, Tajin 

Eyes On The Prize Dry Hopped Lager 

Second Course

Esquites 

Roasted Sweet Corn, Garlic Butter, Cilantro Crema, Cotija, Hot Cheetos, Lime 

Ocean View IPA 

Third Course

Birria Bowl 

Slow Cooked Lamb Leg, Savory Broth, Yukon Gold Potatoes, Watercress Salad 

Cilantro, Queso Fresco, Red Onion, Adobo Grilled Tortillas 

Dune Fox Dunkel Lager

Dessert

Churro Creamwich 

Cardamon Snickerdoodles, Mexican Hot Chocolate Semifreddo 

Chocolate Sauce, Cinnamon-Cocoa Crumb 

Spicy Jams Mexican Cake Pastry Stout

$65 PER PERSON

CLICK HERE TO PURCHASE TICKETS

Email neal@sodelconcepts.com with any questions.

JOIN US ON SUNDAY, february 25TH AT CRUST & CRAFT FOR OUR MONTHLY BRUNCH CLUB!

With delicious brunch features, music by DJ Zip, and brunch cocktails + beers!

$5.00 MIMOSAS & BLOODY MARY’S

MENU

Fried Chicken and Beignets | Confit Fried Thigh, Powder Sugar, Maple Syrup

Shrimp and Grits | Anson Mills Soft White Cheddar Grits, Smoked Bacon, Tomatoes, Red Eye Gravy

Scrapple Po-Boy | Lettuce, Tomato, Pickles, Hot Honey Mayonnaise

Deep Fried French Toast | Warm Apple Pie Topping, Whipped Cream

Join us for a lovely winter wine dinner at Northeast Seafood Kitchen!! This month we will be featuring wines from the world renowned Duckhorn Vineyards and Portfolio! Ellen Coffey, Mid-Atlantic Sales Manager for The Duckhorn Portfolio, will be educating us on five beautiful wines from this famous Californian family owner winery. Chef Charles has put together an awesome five course menu to match these amazing Cali gems. Make your reservations now as this dinner will sell out. To learn more about Duckhorn please click here.

First Course

Whipped Feta

EVOO, Pink Pepper Corns, Garlic Herb Toast Points

Decoy, ‘Limited’, Brut Rose, CA NV

Second Course

Potato Gnocchi

Flash Fried Gnocchi, Basil Pesto, Pecorino

Calera, Chardonnay, Central Coast 2021

Third Course

Warm Radicchio Salad

Duck Confit, Dried Cherries, Marcona Almonds, Shaved Manchego Cheese

Migration, Pinot Noir, Sonoma Coast 2021

Fourth Course

Tuna Au Poivre

Roasted Maitake Mushroom, Whipped Sweet Potato, Blackberry Reduction

Duckhorn, Merlot, Napa Valley 2021

Dessert

Raspberry Sage Bundt

Raspberry White Chocolate Ganache, Sage Caramel, Nilla Crumb

Postmark, Cabernet Sauvignon, Paso Robles 2021

$95 per person.

Email alexc@sodelconcepts.com for reservations and more information.

Join us at Northeast Seafood Kitchen for a Lobster Bake! Come at 11am for cocktail hour and the Lobster Bake begins at Noon.

Each ticket includes:

• One 1.25LB Lobster

• Half Pound of Mussels

• Dozen Middle Neck Clams

• 1 Corn on the Cob

• Redskin Potatoes

• Linguica Sausage

• Beer Broth and Butter

• Complimentary Hush Puppies for the table!

$65 per person. Call (302) 537-1785 or email alexc@sodelconcepts.com for reservations and more information.

Join us for a lovely winter wine dinner at Fish On!! Tonight we will be showcasing wineries from the Willamette Valley in Oregon! Jason Mantis , Vice President of Elevation Wine Merchants, will be here to education us on five wines from five renowned Oregon wineries. Chef Ian has put together an outstanding five course menu to match! Make your reservations now, as this dinner will sell out. For more about Elevation please click here.

First Course

Oregon Cheese Plate

Rogue Oregon Blue, Tillamook Sharp Cheddar, Olympia Provisions Salami,

Marionberry Jam

Bryn Mawr, Chardonnay, Willamette Valley 2022

Second Course

Voodoo Scallops

Toasted Bacon Crust, Savory Maple Caramel

Planet Oregon, Pinot Noir, Willamette Valley 2021

Third Course

Roasted Wild Salmon

Ancient Grains, Toasted Hazelnut Butter

Sun Break, 'Ariane', Pinot Noir, Eola-Amity Hills, Willamette Valley 2021

Fourth Course

Elk & Mushroom Stew

Slow Braised Elk, Matsutake Mushrooms, Scarlet Runner Beans

Sun Break, 'Colette', Pinot Noir, Eola-Amity Hills, Willamette Valley 2021

Dessert Course

Creme Caramel

Lemon Curd, Toasted Meringue, Nilla Shortbread

Jezebel, White Blend, Oregon NV 

$95 PER PERSON

EMAIL AMBER@SODELCONCEPTS.COM TO MAKE YOUR RESERVATIONS

Join us for a beautiful winter wine dinner in the lovely upstairs dinning room over looking the bay at Catch 54!! Tonight we will be featuring the wines of Oak Ridge Winery! Regional Sales Manager, Karen Clayton, will be hosting and educating us on these five exceptional wines from California. Chef Todd has put together an outstanding five course menu to match these delicious wines. Make you reservations now, as this dinner will sell out. To learn more about Oak Ridge, Click Here.

First Course

Smoked Scallop Crudo

Green Apple, Celery Greens, Toasted Hazelnuts, Yuzu

Old Soul, 'Estate Grown', Chardonnay, Lodi 2021

Second Course

Provoleta   

Roasted Onion Marmalade, Apple Cider Vinegar Reduction

Blazon, 'Estate Grown', Merlot, Lodi 2021

Third Course

Bacon Wrapped Pork Loin

Broccoli Rabe, Beurre Rouge

Moss Roxx, 'Old Vine', Reserve Zinfandel, Lodi 2021

Fourth Course

Barrel Cut Rib Eye

Creamy Polenta, Demi

Maggio, 'Estate', Cabernet Sauvignon, Lodi 2020

Dessert

Chocolate Bombe

Roasted Raspberry Jam, Plums, Smoked Chocolate Mousse, Vanilla Bean Semifreddo

OZV, 'Old Vine', Red Blend, Lodi 2020

$95 PER PERSON

Email kaya@sodelconcepts.com for reservations and more information.

Join us at Lupo Italian Kitchen for a our monthly wine dinner series. This month we will be featuring wines from the island of Sardegna! Tess Drumheller, portfolio specialists for PortoVino Importers, will be educating us on five delicious wines from this beautiful island. Chef Jeff has put together an awesome five course menu to match these amazing Italian gems. Make your reservations now as this dinner will sell out. To learn more about PortoVino please click here.

First Course

Lobster Salad

Bed of Honey Glazed Crispy Rice, Herb Salad

Cardedu, 'Nuo', Vermentino, Sardegna 2021 

Second Course

Pan Seared Skate

Apricot Caper Pan Sauce, Frisée

Cardedu, 'Bucce', Orange, Sardegna NV 

Third Course

Frutti Di Mare

Fregola, Shrimp, Squid, Mussels, Garlic, EVOO, Red Sauce

Cardedu, 'Praja', Monica, Sardegna 2021 

Fourth Course

Marinated Flank Steak

Salsa Verde, Pickled Onion, Saba, Pine Nuts, Micro Celery

Cardedu, 'Caladu', Canonau, Sardegna 2019 

Dessert Course

Cannolo Siciliano

Pistachio, Candied Orange

Mortellito, 'Viaria', Moscato Bianco, Sicilia 2022

$95 PER PERSON.

Email andreia@sodelconcepts.com for reservations and more information.

Join us for a special cooking demo featuring Northeast’s Chef Charles and Chef Emely from Papa Grande’s in Fenwick!

Come at 5pm for cocktail hour and the demo starts promptly at 6pm with complimentary bites.

Seating for this event is limited to 45 guests. Reservations are required.

Please email alexc@sodelconcepts.com to make your reservation!

Join us for a lovely winter wine dinner at The Clubhouse at Baywood!! Tonight, we will be featuring wines the famed Paso Robles Winery, Daou Family Vineyards and Estates! East Coast Brand Manager, Stephen Klein, will be hosting and educating us on five exceptional wines from their awesome portfolio. Chef Brendan has put together an outstanding five course menu to match these delicious gems. Make your reservations now, as this dinner will sell out. To learn more about Daou, Click Here.

First Course

Local Oysters

Lychee, Kiwi, & Pineapple Mignonette

Daou, Sauvignon Blanc, Paso Robles 2022

Second Course

Scallop Crudo

Radish, Cucumber, Ginger, Soy, Marcona Almond, Pea Tendril

Daou, Chardonnay, Paso Robles 2022

Third Course

Duck Confit Tagliatelle

Cherries, Rosemary, Mirepoix, Pecorino

Sequentis, 'Reserve', Merlot, Paso Robles 2021

Fourth Course

Braised Veal Osso Bucco

Mascarpone Polenta, Pan Jus, Orange Gremolata

Daou, 'Reserve', Cabernet Sauvignon, Paso Robles 2021

Dessert

Cherry Berry Cookie Creamwiches

Vanilla Berry Cream Filling, Red Wine Reduction

Pessimist, Red Blend, Paso Robles 2022

$95 PER PERSON

PLEASE CALL (302) 947-9225 OR EMAIL MELISSA@SODELCONCEPTS.COM FOR RESERVATIONS

Join us in the Library at Bluecoast Rehoboth for a wonderful evening enjoying French food and wine! National Sales Manager for Sera Importers, Stephanie Broche, will be showcasing five of their beautiful French wines. Executive Chef Zach had put together an awesome five course menu to match. This event has limited seating, so make your reservation before it sells out! To learn more about Sera Wines, click here.

First Course

Chips & Dip

Twice Cooked Kennebec ‘Chips’, Crème Fraiche, Hackleback Caviar, Chives

Black Chalk, ‘Classic’, Brut, England 2018

Second Course

Cod en Papilotte

Icelandic Cod, Castelvetrano Olives, Cherry Tomatoes, Shallot, Thyme,

Reserve Jean Reno Olive Oil

Chaunet Freres, Beaujolais Blanc, Burgundy 2018

Third Course

Coq au Vin

Heritage Breed Green Circle Chicken, Guanciale, Wild Mushrooms,

Pearl Onions, Pomme Puree

Chaunet Freres, ‘Cote du Py’, Morgon, Beaujolais 2021

Fourth Course

Cassoulet

Housemade Toulouse Sausage, Duck Confit, White Bean Ragout

Ferraton, ‘La Source’, Saint-Joseph Rouge, Rhone Valley 2020

Dessert Course

Floating Island

Dark Chocolate Anglaise, Berry Sauce, Almond Toast Crunch

Bila-Haut, Cotes du Roussillon Villages Rouge, Languedoc 2021

$95 per person.

Email, chrisc@sodelconcepts.com, for reservations and more information.