Fresh off his success at the James Beard House in New York City, Chef Doug Ruley of SoDel Concepts headed off to Napa Valley, Calif., to participate in Bouchaine Vineyards' Chef Series Sept. 30. Bouchaine, the oldest continuously operating winery in the Carneros District, is owned by Gerret and Tatiana Copeland of Wilmington. Coastal residents and visitors who couldn't make the wine dinner shouldn't despair. On Thursday, Oct. 26, beginning at 6 p.m., Ruley and wine director Mike Zygmonski will recreate the Bouchaine dinner at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach.

As far as company-wide activities go, SoDel Concepts’ Summer Softball Showdown, held July 19 at Sports at the Beach in Georgetown, was a home run. More than 120 of the hospitality group’s employees signed up for the draft, which resulted in six teams. This year, Yellow Fever, led by Kris Medford, took home the trophy.

SoDel Cares, the philanthropic arm of SoDel Concepts, donated $10,000 to The Freeman Stage at Bayside, an open-air performing arts venue near Fenwick Island that is celebrating its 10th season.The Freeman Stage is part of the Joshua M. Freeman Foundation, which also brings arts education to southern Delaware.

This year, Lupo Italian Kitchen in Rehoboth Beach, Bluecoast Seafood Grill in Bethany Beach and Catch 54 in Fenwick Island will feature a lavish brunch that aptly salutes these spring holidays. Easter is April 16; Mother's Day is May 14. Brunch on Easter and Mother's Day is from 10 a.m. to 3 p.m. at Lupo and Catch 54, and 11 a.m. to 3 p.m. at Bluecoast. To make reservations, call Lupo at 302-226-2240, Bluecoast at 302-539-7111 or Catch 54 at 302-436-8600.

SoDel Concepts' foundation, SoDel Cares, recently donated $4,000 to the Food Bank of Delaware. The hospitality company presented the check when students from the nonprofit's culinary program visited SoDel Concepts' offices in downtown Rehoboth Beach. The culinary program is part of the Food Bank's mission to find long-term solutions to end hunger and poverty. The training encourages under- and unemployed Delawareans to find jobs in the food service industry, which currently has a high demand for skilled labor.

Scott Kammerer, president of Rehoboth Beach-based SoDel Concepts, recently announced the recipients of the company’s Shining Star awards for the first quarter of 2017. The recognition is given to employees who are committed to cultivating a positive work environment and giving guests a memorable dining experience. The general manager at each restaurant selects the award recipient, who receives a $250 bonus and certificate.

Frequent diners at SoDel Concepts’ nine restaurants have circled March on their calendars. Each restaurant is featuring a dessert made with Girl Scout Cookies. The public is invited to sample all the creations and vote for their favorite Thursday, March 30, at NorthEast Seafood Kitchen in Ocean View. SoDel Concepts purchases 1,000 boxes of cookies to make the desserts. “Each restaurant gets a certain flavor,” said Doug Ruley, corporate chef for SoDel Concepts. “The chefs and their teams come up with a recipe that complements the cuisine.”

Scott Kammerer, president of SoDel Concepts, recently announced the promotion of Raul Rodriguez to executive chef at Fish On, 17300 N. Village Main Blvd., Lewes. “Raul has so much talent,” Kammerer said. “He’s as considerate to his staff as he is creative in the kitchen. He’s such a nice person.”

“Our local Boys & Girls Club provides a wonderful service to families in our area, and they help kids realize their potential,” said Scott Kammerer, president of SoDel Concepts

Now is an ideal time to book a function. "For locals and off-season visitors, this is the perfect time of year to get together with friends, whether you're celebrating a birthday or anniversary, holding a rehearsal dinner or organizing a bridal or baby shower," says Scott Kammerer, SoDel Concepts president. "It's also wise to call now for spring, summer and fall events, since many of these spaces become booked very quickly.

SoDel Concepts' foundation, SoDel Cares, recently donated $2,500 to the Cape Henlopen Food Basket. Located on Oyster House Road in Rehoboth Beach, the nonprofit is an emergency food service that provides assistance to those living in the Cape Henlopen School District.

“Since it opened in Bethany Beach more than 10 years ago, Bluecoast has become a nationally recognized, award-winning restaurant,” Kammerer said. “Now our customers in the Lewes and Rehoboth Beach area don’t need to cross the Indian River Inlet Bridge to experience their favorite restaurant.”

The company will open its 10th restaurant, the second Bluecoast Seafood Grill & Raw Bar, in the Rehoboth Gateway Mall by June 2017. The shopping center on Route 1 is already home to The Fresh Market and Bed Bath and Beyond.

Anyone who knows Scott Kammerer would say 2016 has been his year. He was named Business Man of the Year by Coastal Style Magazine, won the Marvin S. Gilman Superstar Business Award, and most recently, the most coveted award in the industry — the Delaware Restaurant Association's Cornerstone Award.

Kammerer founded a charitable non-profit, SoDel Cares, in September 2015. The charity has given several grants to organizations that help children, the elderly and at risk youth and adults. This year, SoDel Cares received a Best of Award from Coastal Style Magazine and Kammerer received an award for Businessman of the Year in the same readers’ poll.

When the smoke cleared, Ruley was declared the winner for his crabmeat hash, made with Manchego cheese and Anson Mill white grits and a Nocello-candy corn butter jus. It was all topped with a sunny-side-up egg. Jester made a semolina-fried crab cake with walnut-scented bacon-Brussels sprouts-pumpkin hash and Old Bay frozen yogurt.

“Since it opened in Bethany Beach more than 10 years ago, Bluecoast has become a nationally recognized, award-winning restaurant,” Kammerer said. “Now our customers in the Lewes and Rehoboth Beach area don’t need to cross the Indian River Inlet bridge to experience their favorite restaurant.”

The new Bluecoast Seafood Grill will be open year-round, serving lunch and dinner. The restaurant — 4,500-square-feet inside and 2,500-square-feet outside — will be able to accommodate 250 guests. The large outdoor gathering area will feature fire pits, a fully stocked bar and an acoustic stage.

The restaurant managers and the directors of operations selected the employees. “As a criteria, we ask the managers to look for employees who represent out company culture and our mission.”

“As a company, it’s been an honor to carry on Matt’s passion for giving back to the community,” said Nelia Dolan, marketing director of SoDel Concepts. “At the same time, we are creating our own legacy with a new generation of the SoDel Concepts family. The primary mission of SoDel Cares is to contribute to the communities in which we live and work.”