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!!
December 2nd, 2012
This Holiday Season take some time to rest and avoid all that Holiday Stress!!
Here are a few highlights of “happenings” at the Delaware Beaches this coming week.
Monday, December 3rd – Santa will be visiting the Bethany Beach Town Hall at 3:30 p.m. until 5:30 p.m. Santa will be arriving at 4 p.m. Carriage rides, refreshments, children’s entertainment, the Lord Baltimore Elementary School’s Holiday Ensemble and an outdoor train display. It is all Free! More info? Please call 302-539-8011 or visit http://www.townofbethanybeach.com.
Tuesday, December 4th – The Holidays are around the corner and Catch 54 located at 38931 Madison Ave. at Shark’s Cove Marina, in Fenwick Island, Delaware is getting into a festive mood. FREE Cooking Demo! This demonstration will showcase party hors d’ouevres and beverages sure to impress your Holiday guests. Cocktail hour will begin at 4:45 p.m. with small plates available followed by the Demo held from 6-7 p.m. To reserve your seat, please call Catch 54 at 302-436-8600 or email Jim@sodelconcepts.com. Website? http://www.catch54.com
Tuesday, December 4th – A tradition at this time of the year in Rehoboth Beach is the Christmas Parade at 6:30 p.m. It is hosted by the Rehoboth Beach Fire Company. http://www.rehobothbeachfire.com. Party and awards ceremony following at the Convention Center, also located in Downtown Rehoboth Beach. Refreshments, hot chocolate; Santa will be there. Details, information and everything else you want to know about it, please visit the Rehoboth Beach Main Street website, http://www.downtownrehoboth.com.
Wednesday, December 5th – Catching a film is definitely, a stress reliever. The Rehoboth Beach Film Society’s Around the World features critically acclaimed, award-winning, international independent films. At 7:00 p.m. first Wednesday of each month, from September until May. Location? The screening room upstairs at the Movies at Midway located on Coastal Highway. The screenings are free and open to the public. More info? Call 302-645-9095. Website? http://www.rehobothfilm.com
This month’s film is Amador. Marcela is a young immigrant with financial troubles. She finds a summer job looking after Amador, a bedridden elderly man whose family is away. Amador’s sudden death leaves Marcela jobless, something she can’t afford to let happen. Faced with a difficult moral dilema, Marcela will prove that death can’t always stop life. It is in Spanish with English subtitles.
Thursday, December 6th – Located in Lewes, the Cape Henlopen State Park offers a variety of recreational, historic and natural opportunities for all ages. The Park is gorgeous any time of the day. The programs offered meet at the Seaside Nature Center, unless otherwise noted. No entrance fee at this time of the year; just follow the signs to the Nature Center. On selected Thursdays…Lunch and Learn from Noon until 1 p.m. Learn about an interesting topic relating to the natural or cultural history of Cape Henlopen. Take your lunch, they will provide coffee and dessert. Pre-registration is required by calling 302-645-6852. On Thursday, 12/6, the topic will be Science in the Park. Find out what research has been going on in and near Cape Henlopen State Park. $3/person.
HOLIDAY SEASON COAT DRIVE – This event is on-going. Global Delaware Fund Hosts a Coat Drive for the Holiday Season. This non-profit organization was founded by Chef Matt Haley, SoDel Concepts, with the goal of administering goods and services to at risk children and to those in distressing situations, locally and internationally. Website? http://www.theglobaldelawarefund.com. Coats are being accepted at all of SoDel Concepts restaurants:
Fish On! located at 17300 North Village Main Blvd. in Lewes.
Lupo di Mare located at 247 Rehoboth Avenue in Rehoboth Beach.
Matt’s Fish Camp located in North Bethany Beach at Tower Shores.
Bluecoast located at 111 Highway One in North Bethany.
Northeast Seafood Kitchen located at 29F Atlantic Ave. in Ocean View.
Catch 54 located at 38931 Madison Ave. at Sharks Cove Marina and Fenwick Island
New, or gently used coats for all ages, will be collected and transported to local organizations for donation at the end of the year, including Casa de Francisco Emergency Adult Shelter in Milton, Delaware.
In the Spirit of the Holidays, if you would like to make a donation, however small, and if able, to any one of the restaurants to help support those in need this season…thank you.
Saturday, December 8th – Cape Henlopen State Park Programs – Fort Miles was a key part of the nation’s coastal defense during and after WWII and it is listed on the National Register of Historic Places. On Saturday…Battery 519 Tour at 2:00 p.m. Discover how and why Fort Miles defended our coast during WWII on this tour inside Battery 519. Ages 7 and up with an adult. Limit to 30. Pre-registration is required by calling 302-645-6852. Admission is $5/person. Fort Miles programs meet at the Orientation Building in the Fort Miles Historic Area.
Tuesday, December 11th – TIPS FOR TOTS from the Greene Turtle – Staffs at 19 Greene Turtle locations will donate all tips they earn on December 11th to purchase toys for local “Toys for Tots” programs and help bring the joys of the season to underprivileged children.
Tips for Tots was started in 2006 by Corlie Brice, a bartender at The Greene Turtle in Salisbury, Maryland. “She arrived for her shift one cold December night in 2006 and noticed a sign on the neighboring business, designating it as a Toys for Tots drop-off site. She decided to use whatever tips she took in during her shift to purchase toys for the program; additionally, she enlisted her fellow employees and publicized her intentions to guests coming into the restaurant to increase the potential donation. That evening, she and fellow bartender, Chris Tingle, took in $700, an amount that proved even more valuable when the manager of a nearby Ollie’s Bargain Outlet agreed to give her a discount on her purchases once she explained her intentions.” Since that time, the Greene Turtle has donated more than $28,000 in purchase toys to local Toys for Tots programs, through the tips donated by restaurant employees, the corporate offices and additional gifts donated by other member of the community. Guests have rallied, as well, occasionally giving tips as large as $50 to $100!!
The Greene Turtle has locations in Delaware, Maryland, and Virginia. In Lewes, Delaware, they are located at the Villages of Five Points. To check the other locations and for more info., please visit http://www.thegreeneturtle.com/fundraising-community-support.
Wednesday, December 12th – “Read a Movie”, brought to you by the Rehoboth Beach Film Society and the Rehoboth Beach Public Library is a club that began in September and meets on the second Wednesday of every month. Members receive an email link to the short story in advance, and copies of the story are also available at the front desk of the library located on Rehoboth Avenue. After the film is screened, members engage in a lively discussion, sharing thoughts about how well or not so well the story was expanded to the big screen. Membership is free. To sign up, and receive the stories in advance, email Greg Jones, Education/Outreach Coordinator at outreach@rehobothfilm.com, or call the Rehoboth Beach Public Library at 302-227-8044.
On Wednesday, 12/12 film enthusiasts are invited to celebrate the holidays with a screening of “It’s a Wonderful Life”. Members are first invited to read the little-known short story called “The Greatest Gift”, which formed the basis for the beloved film. Then, the group will get together upstairs at the Rehoboth Beach Public Library, beginning at 4:00 p.m., to view its better known film version and hear about its page-to-screen evolution.
It a Wonderful Life was released in 1946 and was ranked the Number 20 on the American Film Institute’s 100 Greatest Films of all Time. At the Read a Movie screening, members will learn little-known facts about the film and the story on which it was based, deepening their enjoyment of this Yuletide Classic.
Have a great day!!
November 25th, 2012
A holiday week-end of cooking, shopping and probably cleaning too. Here is your chance to let someone else do the cooking and pouring. Perfect timing is the upcoming 4-Course Beer Dinner at Matt’s Fish Camp located at 28635 Coastal Highway (Rt. 1) in North Bethany Beach, at Tower Shores. Website? http://www.mattsfishcamp.com.
Matt’s Fish Camp is part of Matt Haley’s restaurants….the SoDel Concepts family.
The beer dinner will feature a 4-course, small-plate menu, brought to you by Chef Doug Ruley. The menu is inspired by the cooler and shorter days as we all move into the Holiday Season.
Troegs Brewery was established in 1997 in Central Pennsylvania. The Brewery produces 9 different beers, including Hop Back Amber Ale, Dreamweaver Wheat, and Flying Mouflan, all of which will be featured on Tuesday’s Beer Dinner. Co-founder, John Trogner, will be on site to explain the brewing process of each beer and why each pairs so well with each course.
Tickets are $45 per person. Please call John Scruggs at Matt’s Fish Camp, 302-539-CAMP (2267).
Matt’s Fish Camp is a casual restaurant with a relaxed atmosphere. It is open year-round and has plenty of parking. Upon arriving, a reception serving Pimento Cheese Spread on Pretzel Biscuits, paired with Perpetual IPA.
The First Course: Dayboat Scallop Crudo, Crispy Virginia Ham, Spicy Grapefruit & Cilantro, paired with Dreamweaver Wheat.
The Second Course: Grilled Jumbo Shrimp, Smoked Cheddar Popcorn Grits, Hopback Collard Greens & Jus, paired with Hopback Amber Ale.
The Third Course: Charred Venison Tenderloin, Blue Cheese Roasted Seckel Pear, & Smoked Black Plum Butter, paired with Mad Elf Holiday Ale.
Fourth and Last Course: Apple Bread Pudding, Mouflan Caramel & Ben and Jerry’s Ice Cream, paired with Flying Mouflan.
A stress free evening, learning a thing or two about beer pairing….we all need that!! Have a good one!!
November 13th, 2012
The perfect pairing; Women & Wine. This is a series of dinner events taking place at Lupo di Mare, located at 247 C Rehoboth Avenue, in the Hotel Rehoboth, right in Downtown Rehoboth Beach. If you are not doing anything tonight, and would like to be included in the opening night for Women & Wine Club, please call Lisa Wheeler at 302-644-1200.
Just think of it. It is a bit cooler, rain in the forecast….4 courses: roasted butternut squash and coconut bisque, toasted pine nuts, evoo, hand rolled rock shrimp manicotti, sweet ricotta, tomato basil cream, spicy Dijon and goat cheese crusted rack of lamb, sweet potato tart, grilled scallions, and a sweet ending of chocolate s’mores tart, graham cracker crust, chocolate pudding, and charred marshmallows. The doors open at 6:30 p.m. Dinner will be served at 7:00 p.m. $39.00/person; gratuity not included.
Every course is paired with a different wine. The wines selected, each has a different charitable cause; from breast cancer to autism. Tonight’s charitable donation will be to the Global Delaware Fund. This organization was founded by Matt Haley and is dedicated to providing goods and services to children at risk in distressed situations in Delaware and abroad. If you would like to know more about it, please visit http://www.theglobaldelawarefund.org.
Lupo di Mare has specials every day of the week. Please check them at http://www.lupodimarerehoboth.com. Tel. 302-226-2240
On election night we decided to get something to eat. Our choice for that evening was Lupo. I like the looks of the restaurant. Modern with clean lines.
Arriving early, I was able to take some pictures. As you can see, it is very open with large windows overlooking Rehoboth Avenue.
Their bread is so good; a bit sweet with a sprinkle of salt. Good combination.
Our appetizers:
An order of Marinated Olives with julienned sun dried tomatoes, toasted spices and virgin oil. The colors as intense as the flavors.
One of my favorite dishes at Lupo is the Shaved Brussels Sprouts. Just 3 ingredients; sprouts, truffle oil, pecorino.
Our entrees:
Not on the menu all the time…ask if they have the Lamb Shank. This dishes is so perfect for this time of the year. Full of flavor, the meat falling off the bone.
An entree of Gnocchi & Gorgonzola Cream, had shaved green apples, baby arugula, roasted garlic, pepper, rosemary and toasted walnuts. Also, a very well received meal.
I really enjoyed my Eggplant Parmesan. It has broccoli rabe, fried eggplant, fresh tomato sauce, shredded mozzarella and herbs. The eggplant was light and crispy and had the right amount of sauce and cheese.
No need for dessert; just a cappuccino!!
Talk to you later. Have a good one!!
Noe: Lupo di Mare…accommodating those with gluten allergies.
November 9th, 2012
It is so good to be able to say thank you and mean it. I want to thank those companies advertising on AboutMyBeaches. Some of them I bugged a lot; explaining why they should be on my website. I really do appreciate it.
AboutMyBeaches started back on July of 2009. It was one of those ideas. I am a frustrated concierge. First it was going to be just a website. When my webmaster, Ed Timmons, met with me, I kept talking and talking. He probably thought I was more of a blogger. So, really, it was his suggestion. Here I am. I consider myself to be in the business of Word of Mouth.
Since my advertisers are on my website, which is written in a blog style, you can access them directly. Just look at them on the right hand side of AboutMyBeaches, http://www.aboutmybeaches.com, and you will be able to find out what these companies are all about. They are all different. Their owners are very nice, and easy to talk to.
Let’s meet them:
Tidewater Realty – This company is located at 32892 Coastal Highway (Rt.1) at the Starboard Center in the town of Bethany Beach, Delaware. Bethany is considered one of the Quiet Resorts of the Delaware Beaches. I know it well. For many years I lived there. It is a small coastal community, with great beaches, and quaint little restaurants. Tel. 302-539-7500. Toll free 900-888-7501.
 Bethany Beach Tidewater Realty is a boutique size real estate company. Broker of Record? John Merryman, III. This company has been a sales leader in the community for 30 years. It is known for its personal and professional attention. Website? http://www.tidewaterrealty.com. Please remember that Delaware has low property taxes and tax free shopping!!
Coastal Chem-Dry – This company is at the forefront of the carpet and upholstery industry. Green certified, with innovative equipment and powerful cleaning solutions. Website? http://www.chem-dry.net/coastal.de. It dries quickly, so you don’t have to wait hours and even days for this to happen.
A Fall Special!! 3 rooms for $119.95 up to 350 sq.ft. Stairs not included.
Please contact them at: New Castle County and Kent County 302-234-0200. Sussex County 302-645-2800.
Check the website for more specials and information.
Miken Builders is located at 32782 Cedar Drive, Millville, Delaware 19967. Millville is located a few miles west of Bethany Beach. Tel. 302-537-4444. Cell 302-381-0773. Website? http://www.mikenbuilders.com. Mike Cummings is the Founder and CEO of this company. I have known him for so many years. Our sons played Little League together. Besides being a friend, I have also been a customer.
Miken Builders is a commercial and residential construction company. It is very well respected for his construction work and for his involvement in our communities. No job is too small or too big for them.
Last summer they worked on my house. A whole new entry way, which by the way, I have enjoyed and was very much needed. Also, there was some remodeling in my bathroom.
Betterliving Patio & Sunrooms of Delmarva. This company is under the umbrella of Miken Builders. Location? 32442 Royal Blvd., Unit 1, Dagsboro, DE 19939. Tel. 302-251-0000. Toll Free 877-251-0080. Website? http://www.betterlivingdelmarva.com. They are the exclusive provider of Betterliving 3-Season year-round sunrooms and awnings.
Doggies at the Beach is a boarding and day care facility for your pooches. It is located at 18806 John J. Williams Highway (Rt. 24), Rehoboth Beach, Delaware. Tel. 302-644-8200. Website? http://www.doggiesatthebeach.com. It is my dog, Addy’s, home away from home. I have total confidence in Jim and his staff and when I leave her there. I feel she is in the best of care.
Doggies at the Beach has 4 master groomers for dogs and cats, working 7 days a week; mornings, afternoons, and evenings. All you have to do is call for an appointment. The facility is great with 24/7 human care. It is also climate controlled. Dog training is also available.
Two new web-cams are being installed. One will be located in the new puppy room, the other in the new building called Bayside.
Doggies at the Beach is very much involved in the community. Don’t be surprised to see them in parades, holding events, and having a good old time!!
SoDel Concepts, founded and owned by Restauranteur & Philanthropist, Matt Haley. Website? http://www.sodelconcepts.com. A total of 6 restaurants at the moment, with its newest one, Papa Grande, opening in 2013 in Fenwick Island, Delaware. Stay tuned for updates. Busy does not even begin to describe this company. I have written posts, with pictures, on most of them, except Blue Coast Seafood Grill….soon, though. Just put their name on the search of AboutMyBeaches to see some delicious dishes.
In Lewes, Delaware you will find Fish On! – http://www.fishon.bz
In Rehoboth Beach, Delaware you will find Lupo di Mare – http://www.lupodimarerehoboth.com
In North Bethany Beach, Delaware you will also find Matt’s Fish Camp – http://www.mattsfishcamp.com
Also, in North Bethany you will find Blue Coast Seafood Grill – http://www.bluecoastseafoodgrill.com
In Ocean View, Delaware you will find NorthEast Seafood Kitchen – http://www.northeastseafoodkitchen.com
In Fenwick Island, Delaware, that’s where you will find Catch 54 – http://www.catch54.com.
In each of them I have found a favorite dish. If you are visiting the Delaware Beaches, try them. I don’t think you will be disappointed.
Plate Catering – This is a catering company owned by Matt Haley, owner of SoDel Concepts. A dinner for many, or just for a few. An intimate affair, perhaps? A special occasion, I am sure. They can handle it. Please give them a call at 302-644-1200. Website? http://www.plate-catering.com
The Global Delaware Fund. This is a non-profit organization founded by Matt Haley, owner of SoDel Concepts and Plate Catering. It provides goods and services to children at risk in distressed situations. It has been lending a hand here, in Delaware, and abroad. Please visit http://www.theglobaldelawarefund.com.
Butter Shades is a sun glass company from Philadelphia that sells affordable sunglasses without sacrificing pure, manufactured quality. This company has a passion and compassion…they are giving back to the community, as well. Please check the sunglasses at http://www.buttershades.com
TKO – In Bethany Beach you will find Alice H. Klein, Jeweler and Designer. She is the owner and founder of TKO Designs, Inc. In the business for 32 years, Alice has a unique way of presenting a beautiful stone in its best light. She works with plastics and resins, precious and semi-precious stones, pearls, gold, gold filled, silver and Swaroski crystals. She can give a lift to a tired setting giving it that wow factor.
 
TKO Designs is located at 100 Garfield Pkwy., Stores 6 & 7, Bethany Beach, Delaware. Tel. 302-539-6992. Website? http://www.alicehklein-tko.com. I have known the company for so long and I am a consummate fan of her work. Her niece JoAnne works at her store, as well.
Florida – I do have a few advertisers in Florida. You might want to know them. Whether you are a snowflake or a snowbird these 2 companies provide great services. I also know them, personally, and can recommend them fully.
Tauriello & Co. is a real estate company located in the heart of Delray Beach, Florida. This coastal town is also known as the Village by the Sea. You can find it at 900 E. Atlantic Avenue. Tel. 561-278-5570. Toll Free 877-509-8300. Website? http://www.tauriello.com.
Brokers of Record are Daniel & Sue Tauriello. They have been in Delray Beach for so many years and are very well respected in the Village by the Sea. I have known them since 2003 and they have given me personal and professional service. Please call Cheran or Sue if you want to find that special place to hang your beach chair.
Beach House Management, LLC – This is a property management company in Delray Beach. Michael Keegan is at the helm of the company and along with his staff, you home will be in good hands. Totally professional and caring. I have used Michael since 2003 and have no regrets at all. Some might think that a property management company is a luxury; in reality, it is a necessity when you are not there. For more information, please visit http://www.mybeachhouses.com. Tel. 561-376-4329.
Again, I do appreciate your business….Interested advertising on AboutMyBeaches? I think it is a very good deal. $500 for one year. Your banner on AboutMyBeaches. My personal attention, as well. Check the website and see if you like it. Nothing better than word of mouth.
Have a good one!!
October 18th, 2012
I have been to a cooking class before; not to a cooking demonstration. I have to thank Amanda, who emailed me to let me know that a few seats were still available for the cooking demonstration at NorthEast Seafood Kitchen in Ocean View, Delaware. Of course I accepted and asked my other partner in crime, Jody, to join me.
NorthEast Seafood Kitchen is located at 29F Atlantic Avenue, (Rt. 26), Ocean View, Delaware. It is a few miles west of Bethany Beach. This restaurant is part of the family of restaurants owned by Matt Haley of SoDel Concepts. Tel. 302-537-1785. The restaurant does not accept reservations. But, on the 3rd week of the month, please call ahead to reserve a spot for the free cooking demonstration, which will be on Wednesday. NorthEast Seafood Kitchen is on Facebook. You can check http://www.northeastseafoodkitchen.com for more info. on their events.
People that have been attending these demos knew exactly when to get to NorthEast. The cooking demos start at 6 p.m. Our fellow students got there much earlier. You could order small bites from their menu and relax with a drink or two.
NorthEast Seafood Kitchen has a great outdoor patio. At this time of the year you can still sit outdoors; there is a patio fireplace and blankets are also available.
I have not been to NorthEast for years and the restaurant looked relaxed and settled.
The cooking demonstration was based on recipes from Pennsylvania.
The table was set, including mirrors for easier viewing.
We decided to order the Autumn Sangria. It had Cabernet Sauvignon, sugar, ground cinnamon, ground cloves, ground nutmeg, apples, cored and sliced, oranges, sliced, and cinnamon sticks. You can either pour contents in a large punch bowl, add ice and 1 liter of ginger ale. Serve chilled. To serve by the glass you would have to fill a glass with ice, 3/4 full of the wine and top with ginger ale.
A couple arrived at our table. New friends!! Janice and Bill. Bill had been a chef and Janice loves to cook just as much. We decided to order a few appetizers.
House Steak Fries, Bleu Cheese Dip, Rosemary Sea Salt. We also ordered the Grilled BBQ Shrimp Skewer, with House Pickles. The fries were good, but the grilled BBQ shrimp were delicious.
Janice and Bill ordered the Crab Claws, with Mustard Mayo, Old Bay and Lemon.
So let’s meet our Chefs. Doug Ruley, on the left, is the Chef at Bluecoast and also the newly appointed Corporate Chef for the SoDel Restaurants and Plate Catering. Ronnie Burkle is the Chef at NorthEast Seafood Kitchen. Believe it or not, this picture was taken at the end of the demonstration; both chefs looked relaxed and very comfortable.
Throughout the demonstrations the chefs explained the use of fresh ingredients in their style of cooking. The demonstration was delivered in a fun way. Doug and Ronnie were, both, clear and very much at ease with all of us.
A Shoo Fly Pie can be baked two ways; dry or wet. Their method was going to be wet. This is a pie containing molasses. It may have gotten its name because molasses are attractive to flies and these in turn had to be “shooed” away. I am not sure if that is true or not. Doug and Ronnie did not mention this. Obviously, it is a bit sweet. Even though the recipe is known in Pennsylvania; it is also known in southern cooking.
Doug and Ronnie told us that their mushrooms come from Kennett Square. And why not? A couple of hours from our Delaware Beaches, Kennett Square is known as the mushroom capital of the world. It is the number one cash crop in Pennsylvania. Their Sauteed Mushrooms had blended olive oil, wild mushrooms, red chili, garlic, fresh thyme and sea salt.
 
Matt’s Chow Chow was another recipe that is actually pretty easy. It is a relish which is perfect because you can use up end of the season veggies; mix and match them. Carrots, celery, onion, salt, dried chili pepper, sugar, white wine vinegar, chili sauce, bay leafs, and guar gum. Guar gum is a natural food thickener, which is also gluten free. The ingredients are all placed in a pot and brought up to a low simmer. Simmer for 20 minutes. Place in a jar or store in the refrigerator. The relish goes well with sausage, hot dogs, fish, chicken and pretty much everything. They served it on a crostini with kielbasa.
I loved the Bacon Wrapped Pennsylvania Seckle Pears, stuffed with Backyard Herb Goat Cheese. Seckle pears are the smallest of the commercially grown pears. They are so sweet that at times they are called “sugar pears”. They are chubby, round, small neck and short stem.
Doug and Ronnie scooped the inside, stuffed them, placed the bacon around them….they were served very warm and their sweetness with the salty bacon was a great combination.
Available for purchase at $5 each were different jams and relishes.
Thanks to Doug, Ronnie…and Amanda. It was a fun evening full of information and ideas for those upcoming holidays!!
Talk to you later….
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.
 
|
Comments Off on Sparkling Wine Dinner, Catch 54, Wednesday, February 13th, Multi-Course Meal, Unique Sparkling Wines, SoDel Concepts, Fenwick Island, Delaware, Southern Delaware