Baywater Farms’ heirloom tomatoes with crab salad, extra virgin olive oil, sea salt and cucamelons, available at Catch 54./Photo courtesy of So Del Concepts
Before August ends, don’t miss out on what SoDel Concepts is dishing out at their restaurants, thanks to produce from local farmers. All month long the hospitality group’s 11 restaurants have been showcasing fruits and vegetables from area farms through special dishes.
“In coastal Sussex County, Delaware, summer is a great time to be a chef,” said Doug Ruley, vice president of culinary operations in a news release. “Our mission is to present ‘beautiful, simple food,’ so that the natural flavors shine. This month, we’re highlighting some of the best that our farmers have to offer.”
SoDel Concepts receives products from a variety of farms, including: East View Farms and Bennett Orchards in Frankford, Fifer Orchards in Camden-Wyoming, Evans Farm in Bridgeville, Bearhole Farms and Magee Farms in Selbyville, Totem Farms in Milton, Chesterfield Heirlooms in Pittsville, Maryland, and Baywater Farms in Salisbury, Maryland, according to a news release.
(From Left): Shishito peppers with corn salsa, cilantro crema and tortillas, available at The Clubhouse at Baywood; Peach-and-heirloom-tomato pico de gallo, available at Bluecoast Seafood Grill + Raw Bar./Photos courtesy of SoDel Concepts.
“Our guests can look forward to some fresh, tasty specials at each of the restaurants,” Ruley said. “Some of our chefs are making creative appetizers, while others are focusing on desserts.”
Guests can try the summer salad with grilled Bennett Orchard peaches, blueberries, La Tur cheese and porcini vinaigrette at Lupo Italian Kitchen, or the peach-and-heirloom-tomato pico de gallo at Bluecoast Seafood Grill + Raw Bar, both in Rehoboth Beach.
Blistered Evans Farm shishito peppers with corn salsa, cilantro crema and tortillas have been featured at The Clubhouse at Baywood, while Baywater Farms’ heirloom tomatoes with crab salad, extra virgin olive oil, sea salt and cucamelons were an option at Catch 54.