The culinary team at SoDel Concepts prepared more than 8,000 meals during the NASCAR events Oct. 5-7 at Dover International Speedway in Dover. The race weekend is a major tourist attraction in the state.
Shifts started at 3 a.m. to prepare breakfast, lunch and dinner for the media, speedway employees, police officers, emergency responders, security guards, homeland security personnel, NASCAR drivers and crews, and event sponsors.
“It’s exciting that SoDel Concepts has grown so much that we can handle a project of this magnitude while our 10 restaurants at the beach keep operating without missing a beat,” said Scott Kammerer, president of SoDel Concepts. “I’m extremely proud of the entire team, both onsite at Dover and in our restaurants.”
Doug Ruley, corporate chef for SoDel Concepts, created the menus, wrote the recipes and oversaw all aspects of food preparation and service. Lisa Wheeler, who has extensive banquet experience, coordinated the event and remained onsite at the speedway, where the crew cleaned, organized and cooked. About 900 people attended the opening-night buffet. Menu items included smoked chicken, barbecued chicken, pulled pork. beef brisket, macaroni and cheese, corn on the cob, slaw, macaroni salad, baked beans, boxed lunches and one Italian dinner. All the food was made from scratch at the site.
“We had the A-team at this event, and everyone showed up ready to go,” said Ruley. “There’s a certain excitement when chefs and crews from different restaurants can come together to pull off such an important event. Initially, it might seem daunting. But once we got started, we realized that together, we could bust it out, no problem. We rocked it.”
For more information, go to www.sodelconcepts.com.