Sustainability and street food top SoDel Concepts chefs' top 2017 trends

The start of the new year gives industry pundits the opportunity to reflect on past trends and predict the future. The hospitality business is no exception. The National Restaurant Association recently released its annual What's Hot culinary forecast. With nine coastal Delaware restaurants – and a 10th scheduled to open in June – SoDel Concepts is in a good position to weigh in on what will be big along the coast in 2017.

Indeed, chefs in the restaurant group have already been offering many of the National Restaurant Association's top picks, including sustainable seafood. For more than a year, SoDel Concepts has featured blue catfish, an invasive species in the Chesapeake Bay, in all its restaurants.

"By buying wild blue catfish from local vendors, we're helping to reduce the fish population in our waters," says Ronnie Burkle, a director of operations for SoDel Concepts. "It's also an option for those looking to avoid endangered or overfished species. Plus, it's delicious."

Street food, such as dumplings and pupusas, also tops the association's list. SoDel Concepts' two Papa Grande’s Coastal Taqueria restaurants are famous for Mexican street corn, which is slathered with crema and cheese, and dusted with red chile powder, sea salt and cilantro.

Brenton Lyman, executive chef at Matt's Fish Camp in Bethany Beach, says poke – which is Hawaiian for "section" or "to slice or cut" – is on the rise. While the raw fish salad is a traditional Hawaiian dish, the seasonings are influenced by Chinese and Japanese cultures.

Poke is part of the movement toward authentic ethnic cuisine. Maurice Catlett, executive chef of Matt's Fish Camp in Lewes, says Korean foods are hot. "Korean barbecue, bibimbap (mixed rice with meat and veggies), pancakes, grill tables – I feel the whole Korean dining experience will blow up this year," he explains.

Catlett, who is part Korean, is doing his part to present Asian-influenced dishes. While at Fish On in Lewes, he introduced Mo's Steamed Buns as an appetizer. Fish On is currently offering grilled cheese sandwiches made with shrimp toast for Grilled Cheese Month in January.

The trend toward locally sourced food continues. "We're fortunate in Southern Delaware to have so many area farms that cater to our industry," notes Doug Ruley, corporate chef.

By now, most diners have heard about the farm-to-table concept. Lyman predicts that they will now see farm-to-bar creations, such as chef-inspired cocktails with infusions made with local ingredients. Consider a rosemary simple syrup made with area herbs.

Other trends already in place at SoDel Concepts restaurants include healthful kids’ meals (salmon is on the kids' menu), house-made pickles (often served alongside seafood and sandwich dishes) and restaurant gardens, which are in place at Bluecoast Seafood Grill and several other SoDel Concepts eateries.

For information about SoDel Concepts, go to www.sodelconcepts.com.