“So people come in all the time and they say ‘Wow, this menu is really seafood-oriented.’ I jokingly say ‘Well look at our sign, it’s a cat holding a fish.’” With options like fresh lobster, bluefish, and scallops from Island waters, it’s clear Red Cat has honed in on their specialty - seafood. In the end, it’s all a team effort, and the unique and varied menu items are the final result. Some of the main courses represent Kelleher’s creations, and others are inspired by his fellow chefs. The collaborative effort is really important - it’s definitely everyone coming together and bringing something to the table,” he said. “Everyone has a different eye, a different talent, a different set of taste buds. For Kelleher, it’s a great opportunity to exercise his creativity in putting together meals and a comprehensive menu, but it’s also a chance to learn from his peers. Kelleher said the chefs from all three DeForest-owned restaurants, including DeForest himself, meet up each week and discuss their options. They get greens from North Tabor Farm to fashion into colorful, healthy plates. These materialize into beautiful and creative meals, like Red Cat’s Island Fresca, with tomatoes, corn, sweet corn broth, parmesan cheese, and basil oil. Some of the delicious ingredients Red Cat mixes into their regularly shifting menu are fresh corn, tomatoes, and other vegetables sourced from Island farms. We go over what we have for fresh produce and fish and everything, then we try to draw up a menu based on what we have available to us,” Kelleher explained. One of Kelleher’s favorite parts about working at Red Cat is the close collaboration with other chefs who also work alongside Ben DeForest, who owns Red Cat, the Cardboard Box, and Oyster Bar 02557. But he said he’s worked all over the Island at Alchemy, Black Dog, the Charlotte Inn, The Town, and has always been interested in experimenting with various locally sourced ingredients.
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When Kelleher started coming to the Island from his hometown of Belchertown, Mass., in the early 2000s, his first job was at Pomodoro Pizza in Oak Bluffs. “I knew this was something I wanted to do for a career.” Seeing people cook, using all these different methods, and the fresh ingredients - that’s one thing I really appreciated,” Kelleher said.
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“When I was out there I immediately fell in love with the food. Chef de Cuisine at Red Cat, Dan Kelleher, has been in the food industry for decades, and was inspired to cook when he took a trip to Greece with some of his friends who owned a restaurant. Our delivery postcodes are below, if yours is not on there please give us a call to see if this can be arranged. We take all types of payments Cash, BACS or card payment at the door. Alternatively you can arrange a suitable time to collect.
#Fresh catch free
If you are off the island we are now offering a free delivery service, but we do ask for a minimum order of £25.00. We will get it to you as soon as possible. Let us know what you are looking for, your address and when you would like it.
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We just ask for you to send us a message or call us on our usual phone numbers. We are working most days taking orders and delivering them to our customers. Please feel free to get in touch by email, messenger on Facebook or Instagram or the good old fashioned way of picking up the phone and speaking to us! If you go to the hut at the top of the jetty, you will see a map now, this will guide you to where you can find us.
#Fresh catch update
We do update this every Tuesday & Thursday morning. We get many calls each week asking if we still deliver? The answer is YES! How do you find out what we have available? If you can pop over to Facebook just by clicking the logo below – that will show you a complete listing of what has come in over the last couple of days.