Most diners have heard of a sommelier, a trained and knowledgeable wine professional who often works in high-quality restaurants. However, they might not have heard of a cicerone. The term, pronounced "sis-uh-rohn," refers to hospitality professionals with proven experience in selecting, acquiring and serving a wide range of beers.
“August is one of the best times of the year to be a chef,” said Doug Ruley, vice president of culinary operations for SoDel Concepts. “On the Delmarva Peninsula, there is an abundance of fresh ingredients. That includes seafood, meats and poultry as well as produce. We are lucky that we can partner with local growers. It goes along with SoDel’s commitment to our communities to prepare simple, fresh, beautiful food.”
Team Ace of Bases held steady to win the fourth annual SoDel Summer Softball Showdown July 18 at Sports at the Beach in Georgetown.
The team was one of eight comprising SoDel Concepts employees. Each team of 15 to 20 people played two three-inning games. Then the teams sent two players to the plate for a home run derby.
SoDel Cares, the charitable arm of SoDel Concepts, recently donated $4,000 to Camp Barnes, a free camp for Delaware youth run by the Delaware State Police.
Located in Frankford on Millers Creek, a tributary of Little Assawoman Bay, the camp is open to residents of Delaware between the ages of 10 and 13. It serves about 60 campers a week for six weeks from early June to August. “An important part of SoDel Cares’ mission is to honor SoDel Concepts founder Matt Haley’s commitment to at-risk youth,” said Scott Kammerer, president of SoDel Concepts, which owns 10 restaurants in coastal Sussex County. “Since 1947, Camp Barnes has given children a chance to experience nature at absolutely no cost to their families,” he said. “We’re more than willing to support their good work.”
Coastal Style magazine’s annual reader poll named Blake Gilbert, a server at Bluecoast Seafood Grill + Raw Bar in North Bethany Beach, the best server in Sussex County.
“Blake is the epitome of professionalism in the hospitality industry,” said Scott Kammerer, president of SoDel Concepts, which has 10 restaurants along the Delaware coast. “He’s knowledgeable about the menu and the wine. He’s able to tailor his service to each guest, so they have the best possible experience.”
Scott Kammerer, president of SoDel Concepts, recently announced that Julie Hemp was named general manager of Catch 54 in Fenwick Island, one of SoDel Concepts' 10 restaurants along the Delaware coast.
"Julie has extensive experience in the restaurant industry, including more than 14 years in the resort area," said Kammerer. "She has worked in kitchens and dining rooms, which makes her a valuable asset to our company."
Doug Ruley, vice president of SoDel Concepts, recently attended an invitation-only summit on sustainable seafood sponsored by the James Beard Foundation.
At the June 5 event held in Washington, D.C., seafood experts, academics, chefs and purveyors discussed the issues in both domestic and international fisheries."Seven of our 10 concepts focus on seafood, and all of our restaurants showcase seafood dishes," said Ruley. "Sustainability is of critical importance to our business and the environment."
Scott Kammerer, president of SoDel Concepts, announced that Maggie Cellitto is the executive chef of Matt's Fish Camp in Bethany Beach, one of SoDel Concepts' 10 restaurants along the Delaware coast. Cellitto is well known for her talent with both the savory and sweet side of the kitchen, as well as for her management skills.
Four chefs with SoDel Concepts put their fried chicken dishes to the test in a friendly face-off May 17 at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach. The contest – a finale to the hospitality group's fried chicken month – was sponsored by Allen Harim, a poultry grower and processor, which provided the chicken.
"We're always looking for fun ways to collaborate with other businesses," said Scott Kammerer, president of SoDel Concepts. "Working on the contest with Allen Harim demonstrates our commitment to local, fresh and sustainable foods."
SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $15,000 to the Joshua M. Freeman Foundation, which operates The Freeman Stage, a performing arts venue in Selbyville.
Established in 2007 to honor Josh Freeman, former chair of the Carl. M. Freeman Foundation, the Joshua M. Freeman Foundation’s mission is to provide memorable performances and inspire arts education. The Freeman Stage attracts more than 50,000 visitors a year.
Rehoboth Beach-based SoDel Concepts, a hospitality group with 10 restaurants, recently received the Restaurant Neighbor Award for Delaware. The award was created by the National Restaurant Association and American Express to honor outstanding community service and involvement. According to the National Restaurant Association, 90 percent of restaurants are involved in community activities in some fashion.
REHOBOTH BEACH, DEL. (May 3, 2018) — The Delaware Small Business Chamber on April 12 honored Rehoboth Beach-based SoDel Concepts with the President’s Award for Excellence during the Seventh Annual Blue Ribbon Awards Brunch.
Scott Kammerer, the president of SoDel Concepts, accepted the award at the event, which was held at Deerfield, a banquet facility on a public golf course in Newark, Delaware. More than 150 people attended the ceremony.
“This award means so much to us considering that it comes from our small business peers,” Kammerer said. “They can fully appreciate how much work it takes to succeed, particularly in an industry with large-scale operators. Our team at SoDel Concepts is committed to our business, to Delaware — which is a great state for business — and to our community.”
Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Charles Armstrong to the position of executive chef at Catch 54 in Fenwick Island, one of the hospitality group’s 10 restaurants.
“Chris is a great example of how a hardworking employee in our company can rise through the ranks,” said Kammerer. “He’s ready for new challenges, and I know he has a great future ahead of him. We look forward to watching him succeed in his new position, and continue to grow professionally.”
SoDel Concepts will celebrate Girl Scout Cookie month by featuring a different cookie in a series of special desserts. The proceeds will go to the Girls Scouts of the Chesapeake Bay.
Seven of SoDel Concepts’ eateries will celebrate Easter Sunday with tasty brunches!
Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Shannon Colburn to the position of director of operations.
In her new role, Colburn oversees Bluecoast Seafood Grill + Raw Bar in Bethany Beach and Lupo Italian Kitchen in Rehoboth Beach.
For the fourth year in a row, Maurice Catlett, the executive chef at Matt's Fish Camp in Lewes, won the Best Wing on the Shore Contest in the Best Overall category. Organized by Ocean 98.1, the contest was held Jan. 28 in Lewes.
Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Tori Caputo to the position of general manager of Papa Grande's Coastal Taqueria in Fenwick Island, one of 10 restaurants under the hospitality group's umbrella.
The Delaware Restaurant Association held its first-quarter board of directors meeting Jan. 24 and confirmed a new slate of executive officers who will also serve as ex officio members of the DRA's nonprofit Delaware Restaurant Association Educational Foundation.