August 27th, 2014
Cooking comes from the heart….you can’t rush it. Some have that special culinary gift, others, like most of us have to follow a recipe. Matt Haley had that gift. I have seen him reading a cookbook while having sushi at Saketumi in Rehoboth Beach, Delaware. Was he getting ideas for a new dish, adding a little bit of this or a little bit of that, I don’t know and I never asked him.
I met Matt through my website, AboutMyBeaches. When I started the website in 2009, which is written in a blog style, it was because I wanted to promote the Delaware Beaches. I love to eat and cook so it started that way, with me reviewing restaurants. I am not a professional, but I know what I like and how I like to be served.
Every time I would write about a restaurant in 2009 I would send an email to the contact on the website of the restaurant I had just visited. Most brushed me aside. But, Matt was the only one that every single time answered personally from his email address. Later on my husband and I had a business relationship with him.
I remember writing to him about a friend of mine whose mother had gone to one of the restaurants and then they charged her $2 for replacing green beans….what? He would say, Gloria, just take them on my dime to the restaurant. I never did. Another time, just recently, another friend mentioned something else. Once again I did write….if I had a restaurant I would want to have someone of trust telling me what happened. Don’t you think? Anyway, I did and he never complained.
Farm to Table? What is That? Matt also showed us that the setting of a dining experience adds so much to the aura of savoring delicious, local food.
Always hands on, a dinner for Global Delaware, Matt’s non-profit, at Good Earth Market in Clarksville, Delaware, just west of Bethany Beach. That’s the first time I attended such an event. The idea of eating at a communal table, chatting and making new friends while raising funds for a worthy cause, was very appealing.
 
Cooking outdoors….local seafood, and veggies from the farm. Here are some photos of that event.
Another Farm to Table Dinner at Indian River was memorable, as well.
Cooking outdoors took a different dimension here. In the brush!!
About 150 strangers got together to enjoy local fish, veggies and each other.
 
On August of 2012, Matt invited my husband, John, and I to dinner at his home. I called it the Spanish Contingency Dinner. His guests were the 3 sisters of La Esperanza in Georgetown. Let me tell you that these sisters loved Matt like a son. He was so involved in La Esperanza, as well. He told me that every time he went on a trip, they would bless him, and cry, etc. etc., not knowing what trouble he was going to get into. Ha, ha! Their names? Rosita, Maria and Asuncion. Also in the group was a couple, Jose and Virginia who are the editors of Hoy en Delaware. It was then that he told us that he had been invited to be on the Board of Freeman in Fenwick. He was so excited!
I used to talk to Matt in Spanish, but to tell you the truth, he really did not understand much. I used to tell him that I could not understand how he could be with all these Spanish speaking people and barely say “Si”. It is the truth, and he would admit to it.
This was a great evening. My husband, John, was loving it. Someone else cooking and him eating. Matt and John had a really nice relationship.
Up to that afternoon, Matt did not know what he was cooking for dinner. If it had been me, I would have been running around my house like a lunatic. Not him; cool, calm and collected….and lucky too because someone dropped some fresh fish just in the knick of time. A simple preparation, was all that was needed. Salad and veggies were all done.
The rest of us brought desserts….Spanish desserts with me bringing my pride and joy…a Puertorican flan!
In the meantime, Matt asked me to stir something on the stove. I asked him where his spatula was. “I don’t have one”….what? A chef with no spatula? What is this? All I could think was, how am I going to serve my flan?
Matt really did not have a spatula. Here he is sliding the fish into the serving platter. He did it but it would have been easier with a spatula.
 
My flan was served….it did not look too pretty but everyone said it was good. It is hard to serve a plan with a plain knife!
It was an early evening. Good company and great conversation….Matt admitting that he did like the those holiday favorites like green bean casserole!! The traditional way, canned soup and all.
Matt did not have to worry about not having a spatula anymore….I did drop about 6 of them; all shapes and sizes, wishing him “Good Spatulating”.
Note: At the beginning of September 2013, I saw Matt at Safeway. That was his grocery store of choice. He had just arrived from Europe, I believe. We talked about my husband’s passing. Then, he said his brother had died too a few months back. No idea..so, now as I reflect on it, I am so sorry for his family’s loss. I wish them peace.
At the Indian River Inlet Farm to Table Dinner, it was getting darker and we were all ready to leave. I said “Matt, give me a smile.” And, here it is!! Good night, my friend!
Matt’s legacy continues. Please visit http://www.matthaleycompanies.com. In it you will find everything about his companies, including the Memorial Service celebrating his life on Sunday, 9/28, at 2 p.m. at Freeman Stage at Bayside.
April 17th, 2014
You better believe it when I say they speak Spanish. Arriving at Papa Grande’s…I stepped inside and this is what I saw…pork tacos coming out. First impression? Huele bueno! It means smells good! It was like coming into a home and you can smell the food cooking. Yum. So, I said: Que tal como estan? A look and then: Hablas Espanol muy bien. Pues claro. Adriana introduced herself. From Veracruz. When you visit Papa Grande’s ask for her. She was friendly, and knew her menu well. I mention this now instead of later in the post because she was that good of a server.
Papa Grande’s opened in Fenwick Island, Delaware, last year. The location is 38929 Madison Avenue. It is only a mile and a half or so from Coastal Highway on Rt. 54. Tel. 302-436-7272. Website? http://www.papagrandes.com. This restaurant is the 7th restaurant opened by restauranteur and philanthropist, Matt Haley. Matt Haley is the recipient of the James Beard 2014 Humanitarian Award!! Papa Grande’s sits right behind a sister restaurant called Catch 54. But, wait, coming in May, Papa Grande’s arrives in Dowtown Rehoboth Beach. It is the first time one of Matt Haley’s restaurant is being duplicated. All his restaurants are different. But, one thing that is consistent…all use fresh ingredients and the best Southern Delaware has to offer. The food is simple; not fussy. What you see is what you get. That’s what we, customers want.
We were having a late lunch….almost close to their happy hour which begins at 3 p.m. and ends at 6 p.m. They open Sunday – Thursday from 11:30 to 9:00 p.m. and Friday and Saturday from 11:30 a.m. until 10:00 p.m. It was that in between time, when it was not crowded and we could relax and take in the views.
On the first floor, there is plenty of sitting, booths or individual tables. This dining area is quiet. The bar is upstairs.
 
Upstairs, the bar takes center stage with tables and booths also around the bar. The deck is the most sought after spot. Plenty of scenic views.
I don’t know what it is with me…the moment I saw the menu, I knew what I was going to have. I see scrapple and I have to have it. So, I did, but first I had their Shredded Brussels Sprouts. I am also hooked on this dish. At Lupo di Mare in Rehoboth Beach, another of Matt Haley Companies, they are amazing. I wanted to taste these ones, as well. They were so different that I can’t tell you which I like better. The Papa Grande’s brussels sprouts have a roasted corn vinaigrette, red onion, pepita, and cotija. Pepita is pumpkin seed, and cotija is a hard, crumbly white cheese made from cow’s milk; more pungent than queso blanco. I thought the brussels sprouts were very refreshing and both Cindi and I agreed that it will be a great summer starter.
Ordering my Scrapple Apple Tacos….they came just like I ordered them….well done, meaning crispy. A side order of rice. The combination was great. I just don’t know why I have not thought about this myself in my own home. If you like scrapple, then order them!
Cindi’s soup was a Mexican Crab Crema Soup. It was on the special that day and she thought it was rich, creamy with the right amount of heat. It is still chilly at the Delaware Beaches, so it was perfect.
We did not have dessert even though they were offered. Another time, perhaps. Cindi and I just sat there…it was almost time for happy hour. The customers were arriving. We just chatted away.
So, please remember….Papa Grande’s is coming to Downtown Rehoboth Beach!! Nos Vemos y Buen Provecho!
Not Matt’s self-portrait, I believe…these are for sale at Papa Grande’s!
September 25th, 2013
The Second Season at the Delaware Beaches is usually a time when local residents claim the beaches and towns that have been so busy during the Summer Season. Guess what? The Delaware Beaches are year round…the activities never stop, and neither do the fundraising events.
Delaware is a small wonder with a big heart. On Thursday, September 26th, a benefit event hosted by Matt Haley Companies and Good Earth Market & Organic Farm in Ocean View, Delaware. Location? 31806 Good Earth Lane (Rt. 26), 4.5 miles west of Bethany Beach, Delaware in Clarksville, DE 19970. More info? Please visit http://www.goodearthmarket.com.
 
Matt Haley is a restauranteur and philanthropist whose restaurants at the Delaware Beaches and his cooking style are what this coastal area is all about; the freshest ingredients and local catch. More info? Please visit http://www.matthaleycompanies.com.
The dinner on Thursday will be catered by Plate Catering, Matt’s catering company. Join fellow diners as the sun sets for a unique dining experience.
Locally grown ingredients will be prepared and paired with perfect wines.
The evening will start at 6 p.m. with cocktail hour…appetizers. The main course will be family style with produce grown on-site. The dessert will be apple pie with fresh whipped cinnamon cream.
All proceeds will benefit The Delaware Botanic Gardens at Pepper Creek (Southern Delaware Botanic Gardens, Inc.), which strives to exalt nature’s beauty, to delight and educate visitors, and to study and preserve Delmarva’s natural ecosystems through the creation of a unique sustainable accessible world-class gardens for the benefit of the public. It is scheduled to open in 2016. More info? Please visit http://www.delawaregardens.org.
Tickets are $95. Please call for tickets and info. 302-537-7100. There is still time!!
Talk to you later.
June 7th, 2013
 
To be able to sit outdoors and enjoy dinner at this time of the year at the Delaware Beaches, is priceless. It is our time to shine in Southern Delaware; beautiful skies, balmy temperatures.
Matt Haley Companies invite you to enjoy a special evening at Good Earth Market & Organic Farm. It will be an outdoor event; a farm to table dinner. It will take place on Tuesday, June 18th at 6 p.m. Tickets are $95; limited seating. For tickets and information, please call 302-537-7100. Good Earth Market & Organic Farm is located 4 miles west of Bethany Beach on Rt. 26, at 31806 Good Earth Lane in Clarksville, DE 19970.
All proceeds will benefit The Delaware Adolescent Program, Inc. (DAPI) is a non-profit organization developed in 1969 in New Castle County, Delaware, to provide pregnant teens a way to continue their education and receive prenatal care. Please visit http://www.dapi.org.
The evening will begin with a cocktail hour with appetizers being passed around the guests. Then, the main course will be family style. The dessert will be showcasing produce grown on site.
A farm to table dinner extends an invitation to converse at the dinner table….I have been to them and they are unique!
All food will be prepared by Plate Catering, a Division of The Matt Haley Companies.
Have a great time!!
Note: Photos were taken at Good Earth Market & Organic Farm.
February 27th, 2013
Not only are the Delaware Beaches vacation, shopping, and dining destinations; they are also coming into their own as major contributors to the arts and entertainment. Southern Delaware is the perfect spot for photographers and for filmmaking.
The other day I was at a stop light and I pulled out my cell phone to text. My husband said “You know, Matt is producing a film about accidents and texting”. Put it away immediately.
Did not have to wait to long to find out that Matt Haley’s SoDel Film Co., just finished wrapping up a short movie, tentatively, at the moment, called “Skittles”.
SoDel Film Co. is a production company launched by restaurant owner, Matt Haley. This latest short film is due to be released this fall.
“Skittles” was shot entirely at Southern Delaware’s locations and landmarks in 6 days: The Lewes Presbyterian Church Cemetery, Rehoboth Toy & Kite Company, The Sea Air Village Mobile Home Park, The Rehoboth Beach Bandstand, and the Jail at the Ocean City Police Dept. in Ocean City, Maryland.
The film tells the fictional story of a man who has been jailed for killing a child while texting and driving. “The theme is something that’s hitting home every day, everywhere”, states Executive Producer, Matt Haley. “It is a community minded issue that we hope will raise awareness…”We want to make films that are based in reality and bring about bigger issues-locally and globally.”
 
With small acting roles on hit shows like “Curb Your Enthusiasm”, “Scrubs”, “NCIS”, and “24”, Lead Actor, Paul Webster, a 3-year resident of Rehoboth Beach, wrote the script of the short film. He describes the choice of location as “a beautiful area”. “There’s such a mix of farmland and a full spectrum of income and houses”, he explains. “I just couldn’t believe more things weren’t shot here. It’s a beautiful place to shoot, and you have the seasons, as well.”
Other films produced by Matt Haley and SoDel Film Co. include:
 
“Hands of Harvest”, a chronicle of the struggles and fortitude of the migrant Mexican women who fuel the crabbing industry on the Eastern Shore. This documentary was picked up by the PBS network.
And, the soon to be released “Motorcycle Chang pa”, which explores the travels and survival of the nomadic Chang pa tribe through the high altitude deserts of the Himalayas.
Haley says he feels “happy and privileged” to make a film in Delaware. “We are proud to be part of the Southern Delaware community and the State of Delaware”, he explains. “We’d like to bring about more of an interest in film-there are other filmmakers that we look up to in the state that are doing great work. We hope to expand the creative scene or platform of expression throughout the state.”
 Matt Haley, Executive Producer, Restauranteur, Philanthropist According to Matt Haley, the film will be completed over the summer, with plans for a fall premier and a submittal to the Rehoboth Independent Film Festival, among others.
SoDel Film Co. aims to produce one to 2 films a year, Matt says, with plans to establish a film festival of their own that would include a scholarship program for local aspiring filmmakers 18 years of age and under.
If you would like to know more…..please visit http://www.matthaleycompanies.com.
Talk to you later.
February 19th, 2013
After a long holiday week-end, there is nothing better than letting others do the cooking. The setting is NorthEast Seafood Kitchen, located at 29 Atlantic Avenue (Rt. 26) in Ocean View, Delaware. Tel. 302-537-1785. Website? http://www.northeastseafoodkitchen.com. You are letting them cook, demonstrate and teach, so, you might learn a thing or two.
NorthEast Seafood Kitchen is part of the Sodel Concepts family of restaurants, owned by restauranteur and philanthropist, Matt Haley; http://www.sodelconcepts.com.
I can’t promise their outdoor fireplace will be keeping you warm….it might be too cold to go outside, but inside, the chefs will be doing their magic.
This month, NorthEast will travel further northward to the State of Connecticut. They will be making local favorites like baked oysters, “stuffies” (suffed clams) and classic Connecticut crullers – freshly fried, doughnut-like desserts.
Why don’t you join them for cocktails beginning at 4:45 p.m. with small plates available, followed by the Demo held from 6 until 7 p.m., then a tasting of the fabulous dishes prepared right in front of you.
These demonstrations held the 3rd Wednesday of the month are so popular. They fill quickly. To reserve a seat, please call NorthEast at 302-537-1785 or email Colby@sodelconcepts.com.
Have a good one!! Talk to you later.
February 11th, 2013
Sparkling wine is usually white or rose. Its sweetness can range from very dry to sweeter varieties. A classing example? Champagne.
The Second Season at the Delaware Beaches is a great time to enjoy the many restaurants that make Southern Delaware a dining destination.
Catch 54 is part of SoDel Concepts, the family of restaurants owned by restauranteur and philanthropist, Matt Haley. The restaurant sits on a beautiful area in Fenwick Island. It overlooks the bay and its marshes. During the day and at sunset there is no better view; quiet, serene; dramatic in many ways.
Catch 54 is hosting a Sparkling Wine Dinner on Wednesday, February 13th. Location? 38931 Madison Ave., Fenwick Island, DE 19944. Tel. 302-436-8600 Website? http://www.catch54.com. Doors will be opening at 6:30 p.m. Dinner service will begin at 7:00 p.m. $59.00 per person, plus gratuity. Please RSVP to General Manager, Jim Affeldt at 302-436-8600. You can also e-mail him at jim@sodelconcepts.com.
You will experience a delectable multi-course meal designed around a variety of unique sparkling wines. Each will be paired perfectly with a seasonal dish created by SoDel Head Chef, Doug Ruley.
RECEPTION
Food: Oysters with Blood Orange Cucumber Mignonette & Truffled Popcorn with Tarragon Pecorino & Sea Salt.
Wine: Argyle Brut
FIRST COURSE
Food: Shrimp & Scallop Dumpling with Quinoa, Black Bean, Spicy Soy, Micro Cilantro
Wine: Capasaldo Moscato
SECOND COURSE
Food: Smoke Day Boat Scallop with Chilled Carrot Bisque Ginger, Arugula Oil, Pistachio
Wine: Poema Cava
THIRD COURSE
Food: Seared Tuna with Asparagus Salad, Mushroom, Pork Jowl, Poached Quail Egg, Walnut-Champagne Vinaigrette
Wine: Berlucchi Brut Rose
DESSERT
Food: Lemon-Rosemary Champagne Jello with Blackberry Float
Wine: Nino Franco Rustico Prosecco
Note: Winter Hours: Catch 54 opens Monday through Thursday from 4 p.m. until 9 p.m. Friday and Saturday from 11:30 a.m. until 10 p.m. Sunday from 11 a.m. until 9 p.m.
Have a great dinner!!
January 21st, 2013
Congratulations to restauranteur, Matt Haley and Adrian Muys!! I remember when in March of 2010 I invited my friend, Debbie, to visit the Art Deco Milton Theater in Milton, Delaware.
A sneak preview of a documentary, Hands of Harvest. At the time, that presentation was co-sponsored by the Rehoboth Film Society and the Milton Historical Society. It was part of the series called Delmarva Roots. These series featured the rich history of the Delmarva region.
It is a documentary that offers a glimpse into a renowned American Industry, being kept afloat by foreign labor. It illustrates the struggles and fortitude of the migrant Mexican women who fuel the crabbing industry on the Eastern Shore. As one of Maryland’s most viable economic resources, a s well as a cultural icon, the blue crab business takes center stage, delving into the history and strife of the watermen who fight to keep the livelihood intact.
The 56 minute film, originally, appeared on PBS back in July of 2010. It has since then made a revival, catching the eye of the National Education Telecommunications Association, or NETA, as they’re more commonly known, who has aired and distributed the documentary through the national PBS network.
Since then, ‘Hands of Harvest’ has aired in Los Angeles, Chicago, Houston, Washington, D.C., Baltimore, Phoenix, Portland, San Diego, and New York City. It will be airing in cities throughout the U.S. for at least another year. The film has also been screened at Salisbury University, Johns Hopkins University, University of Maryland, Washington College, and the Chesapeake Bay Maritime Museum.
Adrian Muys says he is “thrilled” with the film’s recent praise, adding that he is proud that the production has brought further attention to the H-2B visa program as part of the Immigration and Nationality Act established in 1980. This focus has, in turn, brought about discussions on the topic of keeping workers, such as those portrayed in the film, working in the Delmarva region.
“As a restauranteur, I use a lot of Hispanic workers, and I care about the conditions that they live and work in and how they are treated in the community”, explains Matt Haley. “The blue crab industry is of interest to people all across the Delmarva Peninsula and the Eastern Shore–it’s an institution. Many don’t realize how dependent the struggling industry is on Hispanic workers and what their life is like here.”
Since ‘Hands of Harvest’, Matt Haley has produced a second film, “Motorcycle Chang Pa”, which chronicles the lives and travels of the nomadic Chang Pa tribe through the high altitude deserts of the Himalayas. Matt’s new production company, SoDel Films, is in the process of creating an independent film in Delaware with actor and filmmaker, Paul Webster.
For further information on ‘Hands of Harvest’, please visit http://www.handsofharvest.com.
For more information on Matt Haley, please visit http://www.matthaleycompanies.com.
I think you are really going to enjoy this documentary. It is so interesting, especially for those of us that live on the Delmarva Peninsula. I have bought it and given it to friends as a special gift.
Talk to you later….
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