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You still have a few days to get in on the fun at the eight beach-area SoDel Concepts restaurants, which are featuring some of the chefs’ favorite dishes from the 1990s, including seven-layer dip at Papa Grande’s Coastal Taqueria in Fenwick Island and Rehoboth Beach and blackened mahi mahi with pineapple salsa and wild rice – garnished with an orchid—at NorthEast Seafood Kitchen in Ocean View. “In winter, we like to run promotions that our staff and customers enjoysays said Scott Kammerer, president and CEO of SoDel Concepts. So why the 1990s? “Many of us at SoDel Concepts were just starting out in the restaurant business,” he explains. “It’s like revisiting our youth.” The decade’s signature dishes had a “dramatic look,” says Doug Ruley, corporate chef with SoDel Concepts. “They were overly composed, but I have to say the ones that we chose to re-create are all delicious.”
At Lupo di Mare in Rehoboth Beach, 1990s-styled dishes include grilled portabello with balsamic vinegar, fresh mozzarella and a pesto drizzle. Matt’s Fish Camp in North Bethany Beach is offering such favorites as sesame-encrusted tuna, one of the trendiest dishes at upscale restaurants at that time. Bluecoast Seafood Grill, also in North Bethany, is showcasing Crab Louie. Born in the early 20th century, the King of Salads was rediscovered as the 20th century headed to a close. In February, the chefs will gear up for Girl Scout Cookie Month. “This is one of the more competitive things we do,” Ruley says. “We ask all our chefs to make a dessert using Girl Scout cookies. At the end of the month, we have a throw down. Guests and fellow chefs rate the desserts. It’s all really fun, but make not mistake: Everyone wants to win.” For more, check sodelconcepts.com.
