SoDel Concepts’ Doug Ruley delights diners at Moments in the Moonlight Gala

Doug Ruley, corporate chef for SoDel Concepts, which owns eight restaurants along the Delaware beaches, was the head chef at Peninsula Regional Medical Center Foundation’s Fifth Annual Moments in the Moonlight Gala, held June 6 at Ocean City Golf Club in Berlin, Md. The event, which regularly attracts more than 600 people, netted more than $160,000 for the PRMC foundation’s behavioral health campaign.

“We’re fortunate to have Doug Ruley as our corporate chef,” said Scott Kammerer, president and CEO of SoDel Concepts. “He’s extraordinarily talented and generous - and he’s able to pull off a 600-person dinner and make it look easy. Every plate looked delicious.”

Ruley worked with PMRC’s food and nutrition team to create the menu, which was inspired by the Eastern Shore. Denise Billing, PMRC foundation president, said Ruley provided great leadership. “Our guests frequently commented on the outstanding presentation, as well as the excellent quality of the meal.”

The extensive menu included passed bites of such nibbles as jumbo crab Louie, served on a spoon, and deviled eggs with green apple and mustard seed, crowned with a scrapple chip. The event also featured a raw bar with local salt oysters, shrimp and blue crab claws, along with the appropriate accoutrements: mignonette, cocktail sauce, mustard, cream, lemon and hot sauce.

The buffet included a farmers market salad with beans, carrots, chickpeas, radish and red onion, tossed in a buttermilk-herb cream; dirty Yukon potato salad with roasted chile, Vidalia onions, white cheddar cheese, scallions and garlic aioli; handmade Greek-style macaroni salad with olives, mint, feta and oregano; fire-roasted petite filet mignon with béarnaise sauce; grilled lobster tails, rubbed with jerk seasoning; and grilled swordfish steaks with Old Bay and lemon beurre blanc. For dessert: lemon-and-cream shortcake topped with soaked strawberries, basil and fresh cream, and dark chocolate mousse with blueberries, granola and sea salt.

“The Peninsula Regional Medical Center Foundation is very appreciative to Doug and SoDel Concepts for sharing his time and expertise for our benefit,” Billing said. “Doug’s talent and effort contributed greatly to the success of our Moments in the Moonlight Gala.”

Ruley said, “It was an honor to be featured as the chef of such a great event.” For more information, go to www.sodelconcepts.com.