Share: 

SoDel Concepts honors oysters in October

October 14, 2016

Oysters, an integral part of the Delmarva dining scene for hundreds of years, are now a fashionable food along the Delaware coast. “More than ever, people are willing to try different varieties in new preparations,” said Doug Ruley, corporate chef for SoDel Concepts.

The company even has its own oyster, SoDel Sweets, which is harvested in a secret spot in waters off Assateague Island, Ruley said. To honor the beloved bivalve, SoDel Concepts restaurants are featuring oyster dishes during the month of October. “Oysters are amazingly versatile,” Ruley said. “You can bake them, fry them, grill them and cook them in stews. Of course, you can also eat them raw on the half shell.”

Diners’ current craving for oysters has prompted SoDel Concepts chefs to get creative, Ruley said. Papa Grande’s Coastal Taqueria in Fenwick Island has offered a fried oyster-pork belly stew with a tomato broth; grilled oysters with spicy smoked paprika butter and micro cilantro; fried oyster tacos; and a fried oyster Caesar with chipotle dressing.

Bluecoast in Bethany Beach has featured baked Blue Point oysters with bacon, spinach, roasted garlic and Brie. Specials at Matt’s Fish Camp in Lewes have included fried oyster puttanesca and baked SoDel Sweets oysters with bacon, scallions and breadcrumbs with hollandaise sauce. Over at Lupo Italian Kitchen in Rehoboth Beach, oyster specials have included baked SoDel Sweets with pancetta and black truffle butter.

For more information, go to www.sodelconcepts.com.

Subscribe to the CapeGazette.com Daily Newsletter