SoDel Concepts celebrates Grilled Cheese Month in January

Once again, SoDel Concepts is spotlighting one of the world’s most comforting foods: grilled cheese. But this is no ordinary version of the sandwich. Throughout January, all 12 of the hospitality company’s restaurants will tweak the traditional.

“Our longtime customers look forward to January,” said Scott Kammerer, president of SoDel Concepts. “They know that our chefs will compete to come up with some amazing grilled cheese sandwiches.”

Chef Brendan Tharp at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach pays homage to the area with a lobster-and-scrapple grilled cheese. For something completely different, Chef Scott Viselli’s crab Rangoon grilled cheese at Bluecoast Seafood Grill in Bethany Beach comes with SoDel’s famous Stikky Ikky fried rice and a fried egg.

At Matt’s Fish Camp in Bethany Beach, Chef Maggie Cellitto’s Low Country Grilled Cheese is made with dry-rubbed pork butt that’s smoked slow and low. It’s stacked on wheatberry bread with charred bell peppers, muenster cheese and smoked paprika aioli.

Chef Lou Ortiz at the new Thompson Island Brewing Company in Rehoboth Beach also injects some Southern flavor into his sandwich. His fried chicken comes on sourdough bread with Cooper cheese and a spicy Nashville hot sauce.

At Fish On in Lewes, Chef Raul Rodriguez has added a fried egg and caramelized onions to update the patty melt, which stars the restaurant’s popular short rib burger.

“Every restaurant will have at least one chef-driven grilled cheese creation,” Kammerer said. 

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