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.
October 16th, 2012
Congratulations are in order to Chef Doug Ruley, formerly Head Chef of Bluecoast Seafood Grill in Bethany Beach. SoDel Concepts, owned by acclaimed Chef, Matt Haley, has announced that Chef Dough Ruley will be the new Corporate Chef of the restaurant group.
Chef Ruley will be in charge of overseeing all of SoDel Concepts’ restaurant kitchens, currently 6 in total. He will also manage the food and menus from SoDel’s catering company, Plate Catering. Responsibilities will include supervising all kitchen staff, creating and updating menus, and delegating which items will be prepared for special company events.
Originally from Elkton, Maryland, Doug became enamored with food and the kitchen at an early age. Whether helping bake a birthday cake or preparing live blue crabs, he was up for the challenge. Summers were often spent helping his grandparents tend to the garden, live stock and the smoke house on their farm. Doug attributes his passion for food to days of shucking corn and picking beans, building the foundation of his career.
Shortly after graduating from high school, Doug began working in local restaurants including celebrated Newark, Delaware eatery, Jude’s Diner. After training in a Rehoboth Beach restaurant kitchen the following summer, Doug decided to pursue his natural talent and go to culinary school, something Jude herself had been pushing for.
Doug graduated at the top of his class in 1996 from Johnson & Wales (Rhode Island). Julia Child gave the commencement speech. Immediately after, Doug accepted a position as Sous Chef at The Melrose Club in Hilton Head Island, SC. After a year, Doug moved back to Elkton and was hired as a line cook at then un-opened restaurant, Iron Hill Brewery. Five years later he was promoted to Executive Chef and Operating Partner of Iron Hill, which now has over 8 locations. While at Iron Hill, Doug produced several “Best of Delaware” awards, with a string of five “Best Restaurant” awards in a row. After10 outstanding years with Iron Hill, Doug and his wife decided for a change and moved to the beach, signing on with Matt Haley and SoDel Concepts as Head Chef of highly acclaimed restaurant, Bluecoast.
Of his employer, Ruley states that Haley and the SoDel team are “pioneers” in the culinary field in Delaware. “Working with Matt has been the most rewarding years of my career. His wisdom and leadership brings out the best in his employees.”
Doug credits his success to the tremendously talented people he has worked with throughout his career, and to his family, for being understanding of the vigorous nature of the culinary world. He currently lives in Fenwick Island, Delaware with his wife, Lisa, and their three children.
About SoDel Concepts:
SoDel Concepts was founded by Chef Matt Haley. SoDel Concepts was named to the 2009 Inc. 500, which lists America’s fastest-growing private companies. The group’s restaurants include Fish On! in Lewes, Lupo di Mare in Rehoboth Beach, Bluecoast and Matt’s Fish Camp in North Bethany Beach, NorthEast Seafood Kitchen in Ocean View and Catch 54 in Fenwick Island. Matt Haley and co-owner Scott Kammerer also own Haley-Kammerer Consulting, a hospitality management company that provides management and consulting services for businesses such as Troegs Brewery & Kitchen, James Street Tavern, and Premier Wine & Spirits in Wilmington, Delaware. Others include Que Pasa in Dewey Beach, Fins & Claws restaurants in Rehoboth Beach. Sports at the Beach in Lewes and Waterman’s in Ocean City, Maryland. For more information, please visit http://www.sodelconcepts.com.
Note: You can access directly all of SoDel Concepts restaurants, including Plate Catering, on AboutMyBeaches, by a click on their individual links or on SoDel Concepts. Don’t forget to check Global Delaware, as well. See what this non-profit is all about.
August 8th, 2012
Just like any farm or garden, the farm changes with the season. Good Earth Market is no different. It is the oldest USDA certified organic farm in Delaware. You probably have passed it on the way to Bethany Beach. It is only 4.7 miles west of Bethany in the unincorporated town of Clarksville. The address is 31806 Good Earth Lane, Rt. 26, Clarksville, DE 19970. Tel. 302-537-7100. Website? http://www.goodearthmarket.com. The owners are Susan and David Ryan.
Hours of operation are:
Summer: Monday – Saturday from 9 a.m. until 7 p.m. Sunday, from 10 a.m. until 5 p.m.
Winter: Monday – Saturday from 9 a.m. until 6 p.m. Sunday, from 10 a.m. until 5 p.m.
I stopped by the other day; I wanted to see how it would look at this time of the year. There is plenty of parking.
It did look so pretty; everything in bloom, herbs ready for picking.
Just picked organic vegetables that are, at times, still warm from the vine.
This is a full service market, offering dairy, non-dairy, local items like organic eggs, jams and jellies, cereals, juices, cookies, frozen foods and meals, a full gluten free grocery and food department…check the website; better yet, stop by.
Herbs can be cut to order and cut flowers in season are always available.
 
 
Sandwiches and salads are available daily. Call in your order and they will have it ready for you when you arrive.
 
Good Earth is a busy farm. It offers events to the community and our visitors.
So, What’s Happening at the Farm?
Tuesday, August 14th – Jump into Rain Gardens. Join Good Earth Market, The Delaware Center for Inland Bays & Environmental Concern. Learn about them and how they benefit the environment. You will be able to participate in planting a demonstration rain garden at Good Earth, so please dress appropriately for the outdoors and bring your garden gloves. Gain skills, and enjoy refreshments at the new Earth Market Cafe.
This event is free. You must register in advance. Please call Sara Hilderbrand at 410-745-9620 or email dir.educate@wetland.org.
Saturday, September 15th – Semi-Annual Arts & Crafts Show at Good Earth. Local favorite artists will be back. There will be glass, woodwork, paintings, soap, clothing, and pottery. One of a kind items. A local philanthropic organization will have a Bake Sale Tent. Rain date? Next day, same time, same place.
Farm Dinners at Good Earth Market & Organic Farm
I have fallen for farm dinners. Farms, farmers and chefs team up, producing a meal made with local produce; most of it you will find out is growing on the farm, where you will sit at a table set out on one of their fields for a unique experience.
Menus are often not decided until last minute; not knowing what will be ready for picking on the farm.
On Tuesday, September 18th Good Earth is hosting a Farm to Table Feast, benefiting The Global Delaware Fund, http://www.theglobaldelawarefund.com. Local grown ingredients will be prepared by Plate Catering; paired with the perfect wines, http://www.plate-catering.com. Call 302-537-7100 for reservations. Dinner will start at 6:00 p.m. Tickets are $95 per person. Rain date? The following day.
These dinners are so much fun; you can bring friends or make new ones.
Good Earth Market & Organic Farm is also the perfect venue for weddings and private parties. The east side of the farm can hold up to 500 guests.
The Herb Garden and Flower Garden is the perfect spot for cocktails and ceremonies.
For more information, please contact Leanne Silicato at 302-227-7117. Website http://www.makemydayevents.net.
Have a Great Day!!
 
August 6th, 2012
It is so funny, I have never been invited to a chef’s house. It was a first and I was looking forward to it. Except, I was going to bring a dessert and that already had me going. I was hoping I was not going to mess it up. I even offered to make a flan. Now, that should be an easy one for me. I took a practice run the night before and what a flop it was!! I had tried a new recipe and it was terrible. Into the disposal it went. My host does not know this. If he reads this post, he will find out that I was, actually, nervous.
I ended up making the flan just like they make it in Puerto Rico; sugar, milk eggs…I was getting my confidence back. It looked great on the pan, but will I be able to flip it? I did. A little sideways but it looked presentable. Fresh fruit on the side. I wrapped it, and off we went to Matt Haley’s house. I have mentioned before that before I met him, personally, I was a fan of his restaurants. His company is SoDel Concepts. You can check it on this website, right on the right hand side. Click on it. You might want to also check Global Delaware on this website, so that you can see the other side of this chef, and what else he is doing.
I think I took a turn too quickly so when I opened my trunk there was caramelized sugar all over the mat. All I could think was, please let it be edible.
Now, the difference between an amateur and a professional is that the professional makes it look so effortless. Matt was saying how he did not know what he was cooking for dinner until an hour before. Oh, a friend gave him fresh caught rockfish. He had it ready to go in the oven. So easy, no stressing, you know.
The next guests were arriving. When I was growing up in Puerto Rico, I went to Catholic school. The sisters (nuns) were in our lives every day. Therefore, when Matt told me that Sisters Rosita, Maria, and Asuncion were coming for dinner, I was totally at ease. These women are amazing. Let me tell you a bit about them.
Rosita, Maria, and Asuncion came from Spain many years ago. Their order is Las Carmelitas. They have had a presence in Sussex County for over 18 years. They have seen about 5,000 babies go through their hands. They are the heart and soul of La Esperanza, along with many others that are helping the Hispanic community in Georgetown, Delaware.
Faith, Hope and Charity are the 3 theological virtues. La Esperanza means Hope and it is the last thing someone loses. The sisters are giving faith, charity and hope to many that are in need. La Esperanza was founded in 1996 “primarily to provide support to the increasing number of immigrant workers arriving in Sussex County from Mexico and Guatemala”.
La Esperanza offers family services including transportation, and translation services to families. They also provide non-English speaking victims of crime important information and support. It is located at 216 N. Race St., Georgetown, DE. Tel. 302-854-9262 Website? http://www.laesperanza.org. If you would like to volunteer, donate or just learn about it, please visit the website.
These sisters put me to shame. What they do in a day is unreal. Busy until late at night, offering support, smiles and prayers. La Esperanza serves 8,000 individuals and families each year, including children.
The next two guests were arriving. Also from Spain but in the community for many years. Their business is Hoy en Delaware, the Spanish newspaper, which is distributed through the State of Delaware. Jose Somalo is the Publisher and Virginia Esteban is the Editor. You can find Hoy en Delaware on Facebook. And you can also visit their website http://www.hoyendelaware.com.
Matt’s appetizers were simple and delicious; roasted peppers, sardines, cheese.
His rockfish was cooking in the oven and it looked so good.
Potatoes and string beans on the stove.
The salad greens were in the salad bowl. Apples, pine nuts and cheese were also added.
Check the dressing, he said. Light and delicious it was. Equal measurements of buttermilk and sour cream, lemon zest and herbs.
A quick mixing of the salad…my photo does not do justice.
I am telling you…effortless. I kept checking to see if he would lose his cool, but he did not, even when he had to slide the rockfish into the serving dish.
We were all chatting away, getting to know each other. Dinner was ready.
On the table were flowers, hot peppers, and a homemade relish, all with the kind of heat that wake up your taste buds.
Grace was all that was left to do…and to thank our host for a wonderful dinner.
There is something about gathering at a table to share a meal that puts everyone in a great frame of mind. The conversation flowed; a lot of laughter, as well.
My dish had a little bit of everything including some of the roasted peppers from the appetizer plate. Matt mentioned that he loves simple foods. You should be able to taste the food you are eating. A potato should have that earthy taste, for example. The fish was awesome!! So was everything else.
It was time for coffee and dessert. Oh boy. Matt told me to serve the 3 desserts we had.
The torrejas were brought by Jose and Virginia. This is a traditional Spanish dessert and the best way to explain it to you is that it is almost like a French toast. Great with coffee and not overly sweet either.
The Brazo Gitano or Gypsy’s Arm is a filled Spanish sponge cake, with a cream filling
And, my flan.
I managed to serve everyone but no thanks to Chef Matt. I had just a regular spatula for serving; let’s put it this way, it was hard to serve the flan. Anyway, everyone thought all the desserts were very good.
The photo shows on top the torrejas, then the brazo gitano and then my flan with fruits.
It was a great evening full of enlightening conversation. It was so nice meeting them all.
Dinner with family and friends…..priceless!!
July 17th, 2012
Welcome is what I want to say to all of Matt Haley’s Restaurants. It has been 3 years since I started this blog. The concept has stayed true. I wanted to promote the Delaware Beaches. I really do love living here and that’s what I told Matt Haley when I was pestering him about advertising on my website. It is a little tricky when you are talking and writing about restaurants. Afterall, it is your own experience. I write about them on my own terms; no technical training, for sure. I know how I like to be served. I like a variety of foods. And I love innovative cuisines.
I have eaten in several of Matt Haley’s Restaurants. Every time I wrote a post, I would send an e-mail to the company. It did not fail that Matt Haley was the one that answered those e-mails immediately. Not his managers and others in his staff; but, himself. That has not happened very often. I thought that said a lot about the man behind the concepts. And, SoDel Concepts restaurant group, is his restaurant development company located in Delmarva.
I have had the opportunity to attend several fundraising events hosted by Matt Haley. Yes, he does wear many hats besides the Chef’s. On those occasions, I have watched him interact with his staff. It is like a one on one kind of thing. Mutual respect and admiration. Maybe family is the right word to describe it.
Matt Haley’s feels at ease whether he is the Chef at a fundraising event at a farm or fundraising at one of his restaurants for Global Delaware.
 
In 2010, the organization Outstanding in the Field chose him as the Host and Chef for an amazing dinner held at the Indian River Life Saving Station. The organization, Outstanding in the Field, travels the world to find exceptional chefs to showcase the local food culture and salute area farmers, growers and fishermen. It was a first for Delaware!!
You can find SoDel Concepts and Plate Catering on the right hand side of this website. Just click on either one to go directly into their sites and find all there is to know about them. You can also click on the links available on the left hand side of this website, as well, to go directly into all the individual restaurants, including Plate Catering.
The Owner and Executive Chef is Matt Haley. Southern Delaware has the farms and the water. These provide us all with a unique advantage to fresh food, wonderful vegetables, poultry and beef. There are amazing restaurants and chefs making Southern Delaware a dining destination. And, Matt Haley’s Restaurants have the whole package.
Matt Haley’s Restaurants are under SoDel Concepts. And, here they are:
SoDel Concepts – Tel. 302-436-8600. Website? http://www.sodelconcepts.com.
Fish On! – Tel. 302-645-9790. Website? http://www.fishon.bz. Happy Hour, Opens at 5 p.m., Sunday 3 Chef designed courses for $19. Location? 17300 North Village Main Blvd., Lewes, DE 19958. At The Villages of Five Points. I wrote a post on the restaurant on 7/10/12. Just click on the month of July and scroll down to the date.
Lupo di Mare – Tel. 302-226-2240. Website? http://www.lupodimarerehoboth.com. Happy Hour 5 – 7 p.m. Early Bird Special, 3 courses for $19 if seated before 6 p.m. Location? 247 Rehoboth Ave., inside the Hotel Rehoboth. I have written in the past about this restaurant. Just click on the month and scroll down to the date. 6/12/2011, 12/4/2011, 5/5/2012
Matt’s Fish Camp – Tel. 302-539-CAMP. Website? http://www.mattsfishcamp.com. Opens 12 p.m. – 9 p.m. Sunday – Thursday. 11 a.m. – 10 p.m. Friday and Saturday. Location? North Bethany, South of the Indian River Inlet. I have written in the past, also, about this restaurant. Again click on the month and scroll down to the date. 4/20/2011, 6/26/2012
Bluecoast Seafood Grill – Tel. 302-539-7111. Website? http://www.bluecoastseafoodgrill.com. Opens at 5 p.m. Location? 1111 Highway One, Bethany Beach, DE 19930. It is just north after you leave Bethany Beach.
Northeast Seafood Kitchen – Tel. 302-537-1785. Website? http://www.northeastseafoodkitchen.com. Opens at 5 p.m. Outdoor dining is also available. Location? 29F Atlantic Avenue, Ocean View, DE 19970.
Catch 54 – Tel. 302-436-8600. Website? http://www.catch54.com. Location? 38931 Madison Ave., Fenwick Island, DE 19944. In the Shark’s Cove Marina. Same view, new building due to a fire that took place last year. What I hear are good things and words like so “cool”. I’ll let you know how it is soon. Opens at 11:30 a.m. Happy Hour is from 12 Noon until 6 p.m.
Plate Catering is Matt Haley’s catering company. He is the Owner and Executive Chef. A dinner for 2 or for a large gathering…this is what this company does. Awesome dinners taking the stress out so that you can enjoy your company. Tel. 302-644-1200. Website? http://www.plate-catering.com. Email? info@plate-catering.com.
So, what else can I tell you about Matt Haley? Remember when I mentioned above, the many hats he wears…..a philanthropist’s. It is worth mentioning that Matt Haley founded Global Delaware. It is a non-profit “organization dedicated to providing goods and services to children at risk in distressed situations”. Global Delaware is helping, here at home, and it is also extending a helping hand overseas. To know more about it, to get involved, to donate (anything helps), please visit http://www.theglobaldelawarefund.com.
Notes: Matt Haley’s Restaurants do not accept reservation. You have to do like me; either very early or late. I choose late. It’s summer and it stays light so late. Let me know how you like them.
Matt Haley’s Restaurants are sensitive to those customers with food related allergies. They are very willing to make your visit a pleasurable one.
By the way, let me tell you that there were other e-mails sent to SoDel Concepts. They were the ones that started “Don’t kill the Messenger”, if you get my drift. He did answer!! Have a good one!!
June 9th, 2012
It was another one of those evenings when you are taken back by the generosity of our communities.
A fundraising event for Global Delaware. Until last year, I really did not know what it was or what it actually did. I know now a little bit more. You are probably wondering, what is it?
The Global Delaware Fund was established by restauranteur and philanthropist, Matthew Haley and SoDel Concepts. Since its inception the mission was to promote education and sustainability, here, in Delaware and around the globe. Our little small wonder of a state is making a difference all the way to Nepal.
The Global Delaware Fund is managed by Hugh Leahy of Delaware Community Foundation, 36 The Circle, Georgetown, DE 19947. Tel. 302-856-4393. Email: hleahy@delcf.org. Website? www.theglobaldelawarefund.com.
Global Delaware is a non-profit organization. It provides goods and services to children at risk in distressed situations. And, also provides essential services to children and adults, here, in Delaware and beyond.
Some of these services, which are essential, and some of us take it for granted, are clothing, shelter and food.
Counseling, mentoring, scholarships, fellowships, and education grants for students in grades K-12, including support for special needs and students with learning disabilities.
Some of the beneficiaries are: La Esperanza, Crossroads Drug Treatment Center, Rehoboth Summer Children’s Theatre, Delaware’s Foster Children, Youth Development: Domestic Skills Classes, Children and Families First of Delaware, Boys and Girls Club Delaware, Delaware Breast Cancer Coalition, Delaware Center for the Inland Bays, Pranjal Academy in Nepal, and Victory House Boy’s.
Matt gave us all a brief introduction of what Global Delaware is all about and its importance. The evening had a purpose; that while having a fun night, the raising of funds would be key to its success.
And it was. There was a huge silent auction. The shops, restaurants, went all out in their donations. Spa packages, golf packages, clothing, jewelry, wine, and art.
Just enough items on the live auction. Butch Emmert from Emmert Auctions was the auctioneer for the evening. Butch is colorful, energetic and fun. If you have seen him in action, you know what I mean.
This event took place at Fish On in Lewes, Delaware. Morsels of delicious appetizers were being passed around. My crabcake was tasty and just the right size to pop in my mouth.
One of the items that caught my attention, and I imagine the attention of many others, was the Airfare and 3 night stay for two at Wine Resort Conti Di San Bonifacio in Tuscany, Italy. This is an exclusive jewel of a hotel, suspended between sky and vines. Perfect for those who seek a retreat from their busy lives. You want to know more? Check http://www.disanbonifacio.com.
I think Matt and Global Delaware were happy with the outcome of the evening. Everyone had a good time, much needed funds were raised.
Note: Online donations are accepted through the Delaware Community Foundation, www.delcf.org. To donate by check, please make it payable to: The Global Delaware Fund, P.O. Box 31, Bethany Beach, DE 19930. Every little helps someone in need.
And, when donating, please specify whether you would like your funds distributed locally or abroad.
Oh, I almost forgot to tell you…Global Delaware is on Facebook. Go ahead and “Like” them.
Some information for this post was taken from Global Delaware Fund. Have a great week-end!! Talk to you later…
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