Chef Matt Haley’s Tasting Notes

by Dave on August 26, 2009

SoDel Concepts Named to Inc. 500

IncWe’re thrilled that SoDel Concepts was recently named to the 2009 Inc. 500, which lists America’s fastest-growing private companies. SoDel ranked sixth on the list of food-and-beverage companies, and we come in at 282 on the overall Inc. 500. In a tough economy, we’ve been able to thrive, thanks in large part to our customers’ support. Don’t be surprised if we make the list next year. There are more dining options to come!

Fresh Produce Offers the Best Flavors

At this time of year, the produce on our customers’ plates often comes from local farm stands. The closer the food is to the source, the better it tastes. Good Earth Market & Organic Farm is phenomenal for zucchini, yellow squash, eggplant and Sussex County melons. The tomatoes are some of the prettiest I’ve seen. Tomato Sunshine has great tomatoes, of course, but also wonderful radishes, baby cucumbers and unbelievable peaches. You’ll also find great peaches at Fifer Orchards’ farm stand in Dewey, where I love, well, just about everything. Johnsons Country Market (36258 Zion Church Rd, Selbyville) has been a source of fresh produce for Catch 54. And then there’s the little market, Cat’s, on Bay Vista Road, right off Route 1, which has incredible peppers, squash, tomatoes, watermelons and amazing corn. Spots like these make it easy for us to offer the best seasonal fruits and veggies.

Fish On is Making Waves

Our Lewes restaurant, Fish On, was recently mentioned in the News Journal and the Baltimore Sun for its Fido-friendly patio. But you don’t need a pooch to enjoy some of the best fare at the beach. You just need an appetite.

General Manager Fred Mazzeo recommends the watermelon-arugula salad, dressed with fresh lime juice, olive oil–infused with herbs from our own garden–and a sprinkle of sea salt. “It’s fantastic: beautiful but simple,” he says.

Don’t forget Sunday Supper
Three chef-selected courses just $19!

SoDel’s Savory Ratatouille

Few things taste as fresh and summery as ratatouille made with just-picked produce. Top it with a grilled steak, mix it with pasta or simply tuck it inside a hotdog roll.

Here’s what you need:

Blended oil
1 onion, diced
2-4 garlic cloves, minced
1 tablespoon of  tomato paste
1 medium-size each zucchini, squash, eggplant, diced into 1/4-inch squares, skin on
1 big tomato
1/2 cup of golden raisins
2 tablespoons cured black olives, chopped
Fresh herbs of your choice
Salt, pepper
Extra virgin olive oil (EVOO)

Sautee garlic and onion in blended oil until translucent. Add tomato paste and cook until the mix caramelizes. Add zucchini and squash and cook for about four minutes. Add eggplant. Once eggplant is tender, pull it off the heat and toss in the raisins and herbs. Salt and pepper to taste, and drizzle with EVOO.

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