This chef gives an elegant twist to a favorite that’s never out of season
By Pam George
From the April 2018 issue
When Tom Deptula creates a new restaurant menu, at least one protein consistently makes it onto the page — and his choice might surprise you.
“You don’t always have to have a chicken on the menu, but you do have to have a salmon dish,” says Deptula, who has been the executive chef at The Clubhouse at Baywood in Millsboro for two years.
Partly that’s because salmon is so popular. The fish is loaded with healthy fats, it’s readily available and it has a velvety texture without a strong fishy flavor. For chefs, it’s also versatile: You can roast it, grill it, bake it, sear it and smoke it. It’s light enough for spring, particularly when paired with cheerful colors.
Deptula has featured pan-seared salmon with spaetzle at the restaurant, which overlooks the Baywood Greens Golf Course. It’s an elegant dish that reflects his time working at Victoria’s Restaurant and with Lion Gardner at the Blue Moon, both in Rehoboth Beach. Deptula is also an avid fisherman and hunter.