SoDel Concepts and Woodford Reserve hosts “food fight” at Fish On on May 9

Seven SoDel Concepts chefs will face off at the SoDel Concepts/Woodford Reserve Food Festival May 9. One of the contenders is Chef Steve Francis of Matt's Fish Camp in Lewes, who will compete with Szechuan spare ribs with Woodford Reserve BBQ sauce, toasted cashews, sushi rice with a quail egg and cucumber-ramp kimchi. The cocktail will be The Yokozuna, made with Woodford Reserve, Sumo mandarin, yuzu, shiso leaf and lemon. SUBMITTED PHOTO

Chefs and bartenders from seven SoDel Concepts restaurants will get ready to rumble Thursday, May 9, when they will face off at the SoDel Concepts/Woodford Reserve Food Fight Throwdown. The event, held at Fish On in Lewes, is a fundraiser for the Leukemia & Lymphoma Society, DE Chapter.

Guests will enjoy seven dishes paired with seven cocktails featuring Woodford Reserve bourbon. The contenders will compete in three categories: Best Dish, Best Pairing and Best Drink.

“Our chefs and bartenders thrive in a fun, competitive environment,” said Scott Kammerer, president of SoDel Concepts, which has 11 restaurants. “The guests are in for a treat.”

Participating restaurants include Crust & Craft, Matt’s Fish Camp in Bethany Beach, Matt’s Fish Camp in Lewes, Fish On in Lewes, Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, Papa Grande’s Coastal Taqueria in Fenwick Island and Lupo Italian Kitchen in Rehoboth Beach.

Tickets are $25, and can be purchased at participating restaurant locations or go to www.events.lls.org/de/foodfight. All proceeds go to the Leukemia & Lymphoma Society, DE Chapter, and Woodford Reserve will match the funds raised.  

For information about SoDel Concepts, go to www.sodelconcepts.com.