Grilled cheese sandwiches will be featured SoDel Concepts’ coastal-area restaurants in Delaware.
The promotion is limited to the month of January.
“Our corporate chef, Doug Ruley, came up with the idea, and so far, our customers have just loved it,” said Scott Kammerer, CEO of SoDel Concepts, which also owns Plate Catering, Big Thunder Roadside Kitchen, a food truck, and hospitality management and consulting divisions. “It’s the perfect time of year to come in from the cold and enjoy a delicious grilled cheese sandwich with hot soup – and the combinations our chefs have come up with are amazing.”
Some of the offerings include the creation at Fish On in Lewes, which features a crab cake and melted fontina and gouda cheeses on brioche, made by Old World Breads and paired with spicy Maryland crab soup.
Papa Grande’s Coastal Taqueria in Rehoboth Beach is using braised pork, Jack cheese, pickled jalapenos and red onion on potato bread. It’s served with corn chowder.
At Bluecoast in Bethany Beach, diners can tuck into a grilled cheese with a fried baby lobster tail, farmhouse cheddar and shishito pepper relish piled on sourdough bread and served with lobster-tomato bisque.
In Fenwick Island, Catch 54 is featuring a lobster-and-crab crab grilled cheese with fontina and cheddar, bacon and scallions, served with roasted tomato-and-garlic crab bisque.
Those who can’t make it in this month should put the promotion on the calendar for 2017. “We will definitely do this again next January,” Kammerer said.
