SoDel Concepts, a Rehoboth Beach-based restaurant group recently released SoDel Sea Salts, a series of seasoning flavors.
The line was inspired by the success of Matt’s Homemade Papa Grande’s Sea Salts, whose flavors, Jalapeno Lime and Chipotle, pay homage to Latin cuisine.
“They were so popular that we decided to expand our offerings,” said Doug Ruley, corporate chef for SoDel Concepts, which also owns Plate Catering, the food truck Big Thunder Roadside Kitchen and hospitality management and consulting divisions. “Our salts were created for the home cook, who can stock their pantries with a go-to mix of herbs, spices and salts that will help make dinner more fun and flavorful.”
The line includes Summer Lemon Zest (sea salt, lemon zest and curry powder), Black Pepper Fennel (sea salt, peppercorn, toasted fennel seed, bay leaf) and Bay Spice (sea salt, paprika, black pepper, celery seed).
Ruley said the flavors were designed to complement foods popular in Delaware. For instance, Bay Spice is with excellent with shellfish, including crab. Summer Lemon Zest works well with chicken, most proteins and produce. Black Pepper Fennel is ideal in tomato-based fish stews.
SoDel Salts, priced at $5 a tin, are available at six SoDel Concepts restaurant locations: Fish On in Lewes, Lupo Italian Kitchen in Rehoboth Beach, Matt’s Fish Camp and Bluecoast in Bethany Beach, NorthEast Seafood Kitchen in Ocean View and Catch 54 in Fenwick Island. (Jalapeno Lime and Chipotle are still available at Papa Grande Coastal Taqueria in Fenwick Island and Rehoboth Beach.)
