“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. 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. “When I was out there I immediately fell in love with the food. You can also book a guided fishing trip or ocean charter for tuna fishing.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.
Stop in at Paul’s Famous Smoked Salmon Jerky (open seasonally) to purchase smoked salmon for your on-the-go adventures in Del Norte County. Salmon runs to the Smith and Klamath Rivers make Del Norte County a salmon fishing mecca for Kings and coho. If you get skunked, stop by the Crescent City Crab Shack to pick up some freshly cooked - and shelled - Dungeness crab! Pick up a crab pot and toss it off the B Street Fishing Pier in Crescent City. This seafood market is owned and operated by a retired commercial fisherman. They also have a seafood deli restaurant where you can enjoy lunch at the Crescent City harbor and marina with a variety of dishes, including big sandwiches and salads - try the Baja fish tacos or the garlic lemon scallops. You can pick up everything from salmon to tiger prawns to calamari steaks and albacore tuna. If you’re camping or staying at a vacation rental with a kitchen, head to Crescent Seafood’s fresh fish market, located within the Crescent City Harbor District. There are plenty of local restaurants in Crescent City and Klamath serving the bounty from our local sea and rivers. Our little nook of the Northern California coast is teeming with fresh crab, seafood and fish.
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