REHOBOTH BEACH, DEL. (Nov. 15, 2018) — SoDel Concepts, a hospitality group with 10 restaurants, recently held its first class for employees interested in becoming certified beer servers.
“We used study guides provided by the Cicerone Certification program, which is the gold standard for beer training, and additional materials that I compiled,” said Matt Patton director of SoDel Concepts’ beer program, one of only seven Certified Cicerones® in the State of Delaware, and an avid home brewer. “The class covered the proper way to pour and serve beer. We also talked about a wide variety of beer styles and flavors so that our team can help guests choose from the many beers that we offer. The training included an extensive beer tasting to develop first hand experience with the styles.”
SoDel Cares, the philanthropic arm of SoDel Concepts, recently donated $4,000 to Primeros Pasos, an early learning childhood learning center in Georgetown.
Scott Kammerer, president of SoDel Concepts, recently announced that Maurice Catlett was promoted to the position of corporate chef.
Based in Rehoboth Beach, SoDel Concepts has 10 restaurants. Catlett is running Matt’s Fish Camp in Lewes, which he helped open. Additionally, he is overseeing the culinary operations at Fish On in Lewes and The Clubhouse at Baywood, a restaurant and event venue in Millsboro.
SoDel Cares, a charitable foundation founded by SoDel Concepts, recently donated $4,000 to Big Brothers Big Sisters.
SoDel Cares, the philanthropic arm of SoDel Concepts, will hold its fourth annual fundraiser from 6 to 9 p.m., Friday, Nov. 16, at Fish On in the Villages of Five Points, Lewes.
SoDel Cares was created after the death of Matt Haley, the company’s founder, in 2014. Haley, a noted philanthropist, was the recipient of the 2014 James Beard Foundation Humanitarian of the Year Award.
Matt Patton, a director of operations for SoDel Concepts, recently made the Delaware Business Times list of 40 Delawareans under 40 who are being recognized for professional accomplishments, community service, leadership and vision.
This is the fifth year for the DBT 40 awards, which are bestowed by Delaware Business Times magazine.
The culinary team at SoDel Concepts prepared more than 8,000 meals during the NASCAR events Oct. 5-7 at Dover International Speedway in Dover. The race weekend is a major tourist attraction in the state.
Shifts started at 3 a.m. to prepare breakfast, lunch and dinner for the media, speedway employees, police officers, emergency responders, security guards, homeland security personnel, NASCAR drivers and crews, and event sponsors.
Lisa Wheeler, the director of human resources for SoDel Concepts, was nominated for the Human Resources Innovator of the Year award, a category in the 2018 Human Resources Awards presented by Delaware Business Times and the Delaware Society for Human Resource Management.
The Clubhouse at Baywood near Millsboro was named the Best Wedding Venue in Sussex County by the readers of Coastal Style magazine.
“We are dedicated to making sure our couples have a perfect day, from the setting to the food to the service,” said Danielle Panarello, director of operations for The Clubhouse at Baywood. “It’s gratifying to see that the readers of Coastal Style recognize our team’s hard work.”
“The Shining Star is one of the best programs we have at SoDel Concepts,” said Scott Kammerer, president of the company, which has 10 restaurants along the Sussex County coast and a hospitality management division. “The award helps us show our employees how much we value them and appreciate the hard work they do every day in our restaurants. “We want them to know that when they go above and beyond to make each guest’s experience great, we notice – and so do our guests.”
Scott Kammerer, president of SoDel Concepts, was recently voted Best Businessman in Sussex County by the readers of Coastal Style magazine. This is the fourth year he has received the award. SoDel Concepts owns 10 restaurants in coastal Sussex County, as well as Plate Catering.
Kammerer has received many state and regional recognitions, including the Delaware Restaurant Association’s 2016 Cornerstone Award and the Delaware State Chamber of Commerce’s Marvin S. Gilman Superstars in Business Award.
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."