August is Local Produce Month at SoDel Concepts’ Restaurants

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 Cares 5K won by engaged couple

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.

Teamwork and common goals: A recipe for success

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.

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

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.

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

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.

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

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.

The world is an oyster for SoDel Concepts team members

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.

SoDel Concepts’ Mike Zygmonski competing for Man of the Year

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.