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.
October 2nd, 2012
Arriving at the Indian River, my friend, Debbie and I followed the signs. We were full of expectations. Phrases like a roving culinary adventure, a restaurant without walls; on the menu, were fresh caught fish, oysters, just picked apples, lettuce…wait and see.
Why on earth did I worry about what food we were going to be served? As the SoDel Concepts’ chefs started to arrive, I could not help to notice how relaxed they were. Not a trace of stress showed on their faces. Cool as a cucumber!!
Check Jen Blakeman, she looked ready.
So did Doug Ruley and Jesse Howell.
The list of ingredients for this “family farm” dinner were:
The venue was the Indian River Inlet & Marina in Southern Delaware.
The Guest Chef was Matt Haley of SoDel Concepts. Matt Haley is a restauranteur with many years of experience and plenty of restaurants to attest to his culinary expertise. Plate Catering is his catering company. Websites? http://www.sodelconcepts.com and http://www.plate-catering.com. This is the second time that Matt Haley has been chosen to be the Guest Chef.
The Host Fisherman was Tim Sughrue from Congressional Seafood, also with many years in the seafood business. Website? http://www.congressionalseafood.com
Good Earth Market Farm in Ocean View (http://www.goodearthmarket.com), Nassau Valley Vineyards in Lewes (http://www.nassauvalley.com), and Fenwick Wine Cellars in West Fenwick (http://www.fenwickwinecellars.com).
Outstanding In The Field….and its crew!!
Outstanding In The Field’s mission is to “reconnect diners to the land and the origins of their food”. Website? http://www.outstandinginthefield.com.
And, last but not least….us, our “family” of diners that came from Philadelphia, Washington, Dover, Virginia and Southern Delaware. I think we were all foodies at heart.
The reception was being held right by the inlet. Views from the new bridge and the boats passing by.
Outstanding In The Fields has a tradition. Guest can bring their plates to the farm dinner. They will be returned to you, cleaned, after dinner. As you arrived you were to set your plates down.
A wine bar was serving 2011 Cape Rose by Nassau Valley Vineyards.
The SoDel Concepts’ chefs were busy preparing our hors d’oeuvres.
Smoked Indian River Inlet Bluefish, bacon, horseradish, shaved green onion and pickled mustard seeds.
Grilled Popped Oysters, heirloom tomato marmalade. The oysters were so easy to eat..toss the shells into the inlet.
We were a friendly bunch. Plenty of mingling…no strangers in this group.
 Chef Matt Haley chats with guests. A brief introduction from Outstanding In The Field’s founder, Chef and artist, Jim Denevan, who started this movement in the late 90’s.
And a few words from Leah Scafe of Outstanding In The Field, who wears many hats.
Off we went to the northern side of the marina. A brief stop to hear our host fisherman, Tim Sughrue, give us interesting information regarding aquaculture. Information about some of the fish that once seemed threatened but now are thriving, for example, rockfish. And for all of us that love crabs…a great season ahead for next year.
From a distance I could see the table being set. What a beautiful spot! Right between the inland bays. It would be perfect for all of us to get to know one another, even better.
The SoDel Concepts’ chefs were ready for us; in the tent and cooking outdoors.
The butter was from Good Earth Market. Fresh herbs from the market; slightly sweet.
And then, the table was filled…
 Courtesy of Amanda Panko, SoDel Concepts We quickly became good friends. Krisan, our server and fellow diners, Eric and Russ, kept us laughing along with the rest of our group and the ones next to us, as well; Cathy and Chris.
Laughter was prevalent throughout the event.
The menu
First Course
Paired with Fenwick Wine Cellars Pinot Grigio.
Second Course
Good Earth Market Rabe, White Bean & Sweet potato Hash, Bethany Beach Smoked Sea Salt and that garnish…oh, so delicious. Garlic, thinly sliced and for the looks and taste of it, probably lightly fried.
Paired with Nassau Valley Vineyards 2011 Pinot Grigio.
Third Course
Seared Fluke (summer flounder), lemon, Good Earth Market herb butter.
 Courtesy of Amanda Panko, SoDel Concepts Paired with Nassau Valley Vineyards 2010 Estate Grown Chardonnay.
Our table was still having so much fun….it seemed like we had known each other forever. The table looked good. But there was one more course.
Last Course…a Sweet Ending.
Fenwick Wine Cellars Poached Pears, sweet plum syrup, Maytag blue cheese, walnuts, herb, and sea salt.
Paired with Fenwick Wine Cellars High Tide Port.
The sun was setting over Southern Delaware and there was a hush in the air. The sky was so pretty. It was getting dark. We were seizing the moment in this restaurant without walls.
Outstanding In The Field, SoDel Concepts Chefs and Matt Haley celebrated the end of a beautiful meal with a walk around the table.
Plate-Catering was closing shop and so were we….until next time.
August 26th, 2012
It was going to be my first time visiting Catch 54 after last year’s fire, when they had to completely rebuild the restaurant. Since their opening, at the beginning of the summer, people kept telling me how cool it had turned out. Well, it has taken me until last week to stop by with friends and enjoy a night of laughter, good food, awesome views and great service.
Catch 54 is part of the family of restaurants under SoDel Concepts, http://www.sodelconcepts.com. It is, also, one of Matt Haley’s restaurants.
Catch 54 is located at 38931 Madison Ave., Fenwick Island, DE 19944. Tel. 302-436-8600. Website? http://www.catch54.com. If you are traveling on Coastal Highway, please turn west at the intersection of Rt. 54 and Coastal Highway (Rt. 1), cross over the bridge. You’ll see the restaurant on your right. Turn right, you will find plenty of parking available. Catch 54 is also located on the same spot as Shark’s Cove Marina. The restaurant opens 7 days a week at 11:30 a.m. Happy hour, from 12 until 6 p.m. They do not accept reservations. You can find Catch 54 on Facebook and Twitter.
From Rehoboth Beach, it takes about half an hour, give or take, with the summer traffic. I was rushing to get there before sunset. Catch 54 has one of the most gorgeous views at our Delaware Beaches. It sits right at Little Assawoman Bay; the salt marshes that line the bay are home of many species of waterfowl. At that time of the evening is breathtaking, serene, and peaceful.
 
Since I don’t like to wait at restaurants, I have started eating late during the height of the season at the Delaware Beaches. So, we decided to meet at around 7:45 p.m., thinking that people would be almost on their way out. Surprised surprise, there were people waiting. No problem, I just went around to take pictures, some sat at the bar, waiting to be called. No rush. Catch 54 has 2 floors with a bar on each one.
At the upstairs bar, there are also booths available for dining, as well.
It was a beautiful evening so the restaurant was showing off how pretty it looked at night.
Indoors is light, and modern, exhibiting the casual atmosphere of our beaches.
There are 2 decks with tables for dining al fresco.
The outdoor dining tables were going to take some time, so we decided to eat indoors. The restaurant has glass windows throughout so you have an excellent view if you are indoors.
Our server came to get us. His name was Michael. As we are walking to our table, I proceeded to tell him that one person in our party had to eat gluten free. His answer? No problem, I have had Celiac disease since I was young. I know exactly what your dietary requirements are. Worry free eating!! No questions!! I bet Catch 54 does not know what an asset he, actually is. It turned out that Michael was also a fantastic server. Very attentive and his suggestions were perfect.
It goes without saying that when I have lunch or dinner with friends….they cannot touch their food until I take pictures. A few try to dive into their entrees, but are usually stopped on their tracks. I also want them to, honestly, tell me how their dinner was.
So, here is what we ordered.
Oysters on the half shell were ordered; the saltier, the better. Chincoteague Salts came on ice and were delicious.
A friend ordered the Heirloom Tomato Salad, on toast, with herbs, grilled red onion, blue cheese, and a Dijon garlic vinaigrette. The tomatoes are still so tasty; green, red, and yellow.
I went with the Crab & Clam Cakes. I thought they sounded different. They had bacon, Parmesan, spicy mayo, micro beets and lemon. They were soooo good. It really was a good combination. Definitely, would order them again in a heart beat.
For our entrees:
A couple decided to order the Fish Camp Stew. It had fresh fin fish, shellfish, white wine, tomato butter broth, and toast. One came without the toast because of the gluten allergy. It had a well seasoned broth, very light and plenty of seafood.
Another person decided to order the Day Boat Scallops on cheese grits, sweet corn, zucchini and PBR tomato jus. She really enjoyed them, and thought they were very good; cooked to perfection.
I loved my fish. I really did. I had the Pan Roasted Whole Trout, on roasted farm beans, Crimini mushrooms, almonds, and lemon butter. The whole fish was so flavorful. I would, definitely, order it again.
Dessert:
We decided to order two desserts.
The Roasted Summer Peach Bread Pudding was served warm with a scoop of vanilla ice cream and caramel. Comfort dessert! Not overly sweet, either.
A Lemon Icebox Pie with Blueberries was the second dessert. Sort of like a key lime pie, except lemons were used.
The person that had to eat gluten free is hoping that Catch 54 brings back a dessert called Flourless Chocolate Torte. This dessert was so good whether you had to eat gluten free or not.
Our Delaware Beaches are full of wonderful restaurants. It really is a dining destination for many. We are so lucky!!
Note: Catch 54 also has a kid’s menu!!
Have a great week! Talk to you later….you know I will.
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 25th, 2012
It was my first Chick for Charity event. My friend, Jody, invited me to attend a fundraising evening. Amazingly so, I did know a few people. It took place at Fish On, which is located at The Villages of Five Points in Lewes, Delaware.
Chick for Charity has a monthly dinner at Fish On. This evening’s beneficiary would be The Global Delaware Fund. Dinner, cash bar, silent auction and 50/50. Plus, you get to meet new faces.
Chick for Charity is a group which mission is now well established 2 years after Kari Ainsworth and Marci Urgo decided to start this non-profit organization. Since that first dinner in 2010 they have “aided the residents of Sussex County. The organizations they have helped are essential community resource agencies that aid kids, families, the elderly, abandoned animals, and those that are undeserved and in need”. Their tel. is 302-362-2033. Website? http://www.chicksforcharity.us E-mail gals4thegood@aol.com.
The Beneficiary? The Global Delaware Fund, 36 The Circle, Georgetown, DE 19947. Tel. 302-856-4393. Email: hleahy@delcf.org Website? http://www.theglobaldelawarefund.com
Matthew Haley (Matt) and SoDel Concepts founded The Global Delaware Fund. Helping so many here and abroad. Lots of plans for the future, Nicaragua, Ghana…there are big needs in our small world.
I have been to just a few of The Global Delaware Fund fundraising events. This intimate group got to hear Matt say that his direction in life; the passion for helping others came from someone giving him a chance, as well.
The Global Delaware Fund is a non-profit organization dedicated to providing goods and services to children at risk in distressed situations; adults, locally and throughout the world.
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 (Nepal), Victory House Boy’s.
Mingling, chatting, making new friends….that’s how it all started. The silent auction with plenty of certificates. Tickets needed to be bought, placing however many you wanted in each bag. Again, I did not win a thing. Not even the 50/50. Oh well. Next time. On August 21st, the dinner will benefit Alex’s Lemonade Stand.
A cash bar, salad and a buffet that followed. A summer dinner indeed. I filled my plate with potato salad, succotash, grilled salmon and barbecued ribs.
Watermelon and strawberries, another favorite, for dessert. Coffee, as well.
And then, it was time to go home.
Thanks for such a nice evening Chicks for Charity!! I’ll be back!!
July 10th, 2012
Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale. e. schiaparelli
This post is reviewing Fish On! twice in one week!!
It was Sunday night when a friend came over to visit. I was probably on a lazy kind of mood. A crowded and hot week-end at the Delaware Beaches. Plain and simple; I did not feel like cooking. So, I chose Fish On! We are so lucky to have all these wonderful restaurants in our beaches. I have to hand it to you, Chefs, because you are doing a great job in keeping all of us interested in your culinary surprises.
Fish On is part of the SoDel Concepts group of restaurants that extend up and down our coastal beaches. Owner and Executive Chef is Matt Haley. It is located at 17300 North Village Main Blvd., Villages of Five Points, Lewes, Delaware 19958. Tel. 302-645-9790. Website? http://www.fishon.bz
Fish On! does not take reservations. That is not bothering me anymore. I am eating late this summer. Love having the restaurants almost all to myself at that time. Fish On! has plenty of parking. The restaurant offers outdoor dining. So, on a beautiful Delmarva night, please take advantage of a pretty nice setting. Eating outdoors is the best.
On Sunday evening the restaurant was comfortably crowded when we arrived. Not soon afterwards, just a few having a leisure coffee and desert.
Our server was Stefana. I have to tell you that she was so pleasant; knew the menu well. Gluten free awareness? Oh yes, she was very well aware of the allergy.
Bread was brought to the table. Even though the bread looked simple, it was a little bit sweet; not overly so. It is baked daily in-house.
I decided to have their Charred Asparagus Soup. It was creamy, full of flavor, with a creme fraiche and basil oil.
Two orders of Pan Seared Halibut, with grilled peach, black bean and corn salsa, cumin and paprika roasted potatoes. Gluten Free!! Got great reviews from my fellow diners.
I decided to go with the Seared Seabass, with summer squash and sweet potato ribbons, and a lemon herb gremolata. It melted in your mouth, the vegetables were perfectly cooked. The picture does not lie. It looked and tasted that good.
Perfectly satisfied, we just had some coffee.
Tuesday evening. Quiet after the hectic week-end. You could see that the traffic was taking it easy. Once again, we decided to go to Fish On! The scallops were calling my husband.
Fish On! was a little more subdued; we also went pretty late.
My choice was the Bean, Corn, and Chicken Soup. It was “brothy”, light and it had been cooked with jalapenos, so there was a nice kick to it. Loved it.
Fish Tacos for my next entree. Shaved brussels sprouts, pickled onions, corn tortillas. Guess what? I learned something new. The fish was called swai. I had never heard of it. It is pronounced sweye. Similar to catfish but with a milder flavor and more delicate texture. It is from Vietnam. Even people that do not like fish, tend to really enjoy this very much versatile fish that can be broiled, baked, sauteed, and fried. My Fish Tacos were delicious and a very healthy portion indeed.
When restaurants are not crowded it is the perfect opportunity to maybe be able to change something on the menu. Fish On! was more than happy to oblige.
The Scallops were ordered. They would have arrived accompanied by summer vegetables and a chorizo succotash. Not sure if the chorizo was gluten free, we decided to replace those with the Roasted Red & Gold Beets; no blue cheese, mustard vinaigrette on the side. Both were outstanding!!
Please note that restaurants get so busy that many times they can not be substituting one thing for another. So…ask but be understanding of their situation.
Again, a little chat here or there with Stefana….and until next time.
Fish On! opens 7 days a week at 5:00 p.m.
A Children’s Menu is also available. Other offerings, besides seafood, are on the menu, as well.
Have a good one!! ttyl g
June 26th, 2012
Matt’s Fish Camp is now a year old. I feel the same way about this restaurant today as I felt when I first visited. It has the essence of casual coastal dining; steps from the ocean and across the bay. Come as you are; or just put something casual and enjoy the culinary competence, the good service, and that relaxed ambiance that we all love at the beach.
It was such a gorgeous day. As I was driving home from Bethany Beach, I passed Matt’s Fish Camp. I knew exactly where I was going for dinner. Looking forward to it, as well. I wanted to see if they would fill my expectations, and see if they were just as good as before. Afterall, is the Summer of 2012.
Matt’s Fish Camp is located at 28635 Coastal Highway (Rt. 1). It is really in North Bethany at Tower Shores. Plenty of parking available. Tel. 302-539-CAMP. Website http://www.mattsfishcamp.com.
Matt’s Fish Camp is part of the family of restaurants, owned by SoDel Concepts, whose Owner and Head Chef is Matt Haley himself.
Matt’s Fish Camp opens at 11 a.m. daily and stays open pretty late too. It does not accept reservations. I have a new strategy since I do not like to wait; going at the latest possible time. Arrive when almost everyone is finishing their dinner. Perfect timing for photos. That’s exactly what we did tonight.
We got a table for two. I was also paying attention to what the people on the next table were saying. There were 3 guys; a delicious meal, they were commenting among themselves.
 I love the long table in the middle of the room. To fill it with friends would be wonderful. We started with a few appetizers. I already knew what my entree would be.
Lobster Deviled Eggs. Again, I had to be fast with the camera. One of them was gone by the time I turned my head. A good amount of lobster and great taste.
The Semi Spicy and Homemade Pickles, served in a jar, I really liked. On summer nights, light with a slight kick.
The first time we ordered skate was at Matt’s Fish Camp last year. Tonight we ordered it again and asked to be cooked gluten free. It was served over mashed potatoes. Even though the restaurant was comfortably crowded still, the chef did not mind it at all. Skate is delicate and mild; from Chincoteague, Virginia.
I decided to have the Fried Baby Tails. I was served 4 tails, beer battered and fried. They were really good; well seasoned and oh soooo tender. The dipping sauce? Just right.
We both ordered watermelon as a side dish. This was excellent; a seasoning of salt, pepper, paprika and other spices. Lemon on the side. Having watermelon as a side dish is so refreshing; it also cleans your palate.
Coffee, pictures….that was it. Sorry, not a sweet ending on this evening. We were perfectly content. We then headed home. It only took us about 10 minutes to get to Rehoboth Beach.
Note: Anastasi was our server. She was friendly, knew her menu well, and was very attentive. She also knew about the gluten allergy; no explanations were necessary.
You can also access Matt’s Fish Camp’s website on AboutMyBeaches, right under links, or you can also click on the banner of SoDel Concepts on the right hand side of my website. Both, will take you directly into their sites.
I hope you have another beautiful day tomorrow!! Talk to you later…
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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