SoDel Concepts features favorite dishes from the '90s

SoDel Concepts is turning back the clock in all eight of its beach-area restaurants for the month of January. Menus feature some of the chefs’ favorite dishes from the 1990s, including seven-layer dip at Papa Grande’s Coastal Taqueria in Fenwick Island and Rehoboth Beach, and blackened mahi mahi with pineapple salsa and wild rice - garnished with an orchid - at NorthEast Seafood Kitchen in Ocean View.

“In winter, we like to run promotions that our staff and customers enjoy,” said Scott Kammerer, president and CEO of SoDel Concepts, which also owns Plate Catering and Big Thunder Roadside Kitchen, a food truck. So why the 1990s? “Many of us at SoDel Concepts were just starting out in the restaurant business,” he said. “It’s like revisiting our youth.”

The decade’s signature dishes had a dramatic look, said Doug Ruley, corporate chef with SoDel Concepts. “They were overly composed, but I have to say the ones that we chose to recreate are all delicious.”

At Lupo di Mare in Rehoboth Beach, 1990s-styled dishes include grilled portabello with balsamic vinegar, fresh mozzarella and a pesto drizzle. Matt’s Fish Camp in north Bethany Beach is offering such favorites as sesame-encrusted tuna - arguably one of the trendiest dishes at upscale restaurants at that time. Bluecoast Seafood Grill, also in north Bethany, is showcasing Crab Louie. Born in the early 20th century, the King of Salads was rediscovered as the 20th century headed to a close.

In February, the chefs will gear up for Girl Scout Cookie Month. “This is one of the more competitive things we do,” Ruley said. “We ask all our chefs to make a dessert using Girl Scout Cookies. At the end of the month, we have a throwdown. Guests and fellow chefs rate the desserts. It’s all really fun, but make no mistake: Everyone wants to win.”

For information on SoDel Concepts restaurants, go to sodelconcepts.com.