Inspired by the Act Fast campaign of Oxfam America, Challenger Middle School teachers Kathleen Donelan and Jessica Turner with their students from the Caspian gifted program created the event to highlight the issue of hunger in the world and our community. The event involved the interaction of its more than 200 guests as each of them represented a certain population of the world. Fifteen percent of the guests ate a full meal, and 25 percent ate a medium-sized meal, while and the remaining number of guests was only allowed rice and water.

The banquet also raised more than $1,000 for four different local organizations including the Cape Coral Caring Center, Community Cooperative Ministries, Inc., Harry Chapin Food Bank and Goodwill Industries of Southwest Florida, Inc.

Oxfam America is a global organization working to right the wrongs of poverty, hunger and injustice. The organization saves lives, develops long-term solutions to poverty and campaigns for social change. As one of 17 members of the international Oxfam confederation, Oxfam America works with people in more than 90 countries to create lasting solutions.

Located at 10880 Stringfellow Road on Pine Island, just minutes from Cape Coral, Red’s is open for dinner seven days a week: Sunday through Thursday from 
4 to 9 p.m., and Friday and Saturday from 4 to 10 p.m. An extensive wine menu and full bar are also available. Reservations are not accepted.

For more information, call 239-283-4412 or visit www.redsfreshseafood.com.

Red’s patrons can now enjoy the following small-plate meals: Coconut Curry Shrimp, six shrimp breaded and coconut coated, fried and bathed in a coconut curry sauce served with a creamy tropical cole slaw for $11.99; Shrimp Scampi, six shrimp in a traditional scampi sauce graced with linguine or a chilled vegetable pasta vinaigrette salad for $11.99; Tuna Sashimi, sushi one-grade tuna seared thinly sliced and presented with a Wakami salad, ginger, wasabi or sweet soy reduction and sriracha for $15.99; Fresh Gulf Oysters, fried and served with French fries and tropical cole slaw or Red’s vegetable pasta salad for $11.99; Mango Glazed BBQ Ribs, slow-smoked St. Louis cut ribs, mango glazed and garnished served with Red’s tropical cole slaw for $11.99; Jumbo Sea Scallops, sautéed and served aside Red’s tropical cole slaw or vegetable pasta vinaigrette for $14.99; Fish Tacos, delicate tilapia lightly fried and served in a warm tortilla that includes shredded cabbage, cheddar and jack cheeses, pico de gallo, salsa and tortilla hay for $10.99.

“Original dishes redesigned to create smaller portions and lower prices, the small-plate options are a good choice for a quick bite or samplings to share,” said Red’s owner Bud LoCicero. “Many of our older clients have expressed an interest in small-plate portions as they are easier to digest. The concept of small plates originated in northern urban areas. It is a way for people to eat lighter for a reduced cost. In many of the restaurants, a table of four people will order five or six plates to share.”

In addition to the smaller plates, Red’s offers a bar menu with the following items, starting at $5, available Monday through Friday from 4 to 6 p.m.: flatbread prepared special daily, fresh Prince Edward Island mussels, fried onion basket, boom boom shrimp, slowly roasted, dry-rub baby-back ribs, beach bread, clams of the day, jalapeno poppers, Red’s famous nachos, fried calamari and Thai grouper bites.

Located at 10880 Stringfellow Road on Pine Island, just minutes from Cape Coral, Red’s is open for dinner seven days a week: Sunday through Thursday from 
4 to 9 p.m., and Friday and Saturday from 4 to 10 p.m. An extensive wine menu and full bar are also available. Reservations are not accepted.

For more information, call 239-283-4412 or visit www.redsfreshseafood.com.

Guests seated before 5 p.m. daily can enjoy any of the seven menu items priced at $10 each: fried shrimp, chicken parmesan, fish and chips, fresh Prince Edward Island mussels, New York strip, boneless loin pork chops, fresh garden salad with salmon and shrimp scampi.

Side choices include butter pecan mashed sweet potatoes, chef’s rice, creamy coleslaw, French fries, fresh vegetable of the day and homemade potato of the day.

In addition to the early-bird menu, Red’s offers a bar menu with the following items available Monday through Friday from 4 to 6 p.m.: flatbread prepared special daily, fresh Prince Edward Island mussels, fried onion basket, boom boom shrimp, slowly roasted, dry-rub baby-back ribs, beach bread, clams of the day, jalapeno poppers, Red’s famous nachos, fried calamari and Thai grouper bites.

Located at 10880 Stringfellow Road on Pine Island, just minutes from Cape Coral, Red’s is open for dinner seven days a week: Sunday through Thursday from 
4 to 9 p.m., and Friday and Saturday from 4 to 10 p.m. An extensive wine menu and full bar are also available. Reservations are not accepted.

For more information, call 239-283-4412 or visit www.redsfreshseafood.com.

Red’s food trailer made its debut in January at the Kiwanis Club of Greater Pine Island’s Taste of Pine Island. The restaurant took first place in both the Taste’s chowder and chili cook-offs.

Each Monday afternoon from 3 to 6 p.m., Red’s will be participating in the Fenway South Farmer’s Market at JetBlue Park at Fenway South, the Red Sox’s new 106-acre Spring Training and Player Development Complex, is located at 11500 Daniels Parkway. Red’s joins a number of local vendors selling ready-to-eat meals, seafood, produce, cheeses, fresh pastas, baked breads, meats, herbs, organic vegetables, flowers, crafts, soaps, candles and more.

On Saturdays from 8 a.m. to 1 p.m., Red’s food trailer will be at the Cape Coral Farmer’s Market located at Club Square in Downtown Cape Coral.

Red’s will also be participating in the German-American Club’s 9^th Annual Seafood Festival and Car Show on Saturday, Feb. 23, from 7:30 a.m. to 5:30 p.m. and the Taste of Sandoval on Saturday, April 20 from 4 to 8 p.m.

“It’s bigger than most restaurant kitchens,” said Red’s owner Bud LoCicero of the restaurant’s new food trailer. “We are very excited to now be able to take our award-winning seafood and specialties on the road so more of Southwest Florida will know why we say, ‘Our seafood is fresh and delicious, or we don’t serve it.’ With this new vehicle, we will now be able to cater events onsite from weddings and birthdays to corporate functions and more.”

The 8 x 22 foot trailer was custom built by Concession Nation, Inc. of Fort Lauderdale for the Pine Island restaurant in order to expand the restaurant’s exposure throughout Southwest Florida. The trailer includes state-of-the-art stainless steel insulated interior and counters, a roof mounted AC, fluorescent lights, three deep fryers, griddle, char broiler, convection oven, two large refrigerators, a freezer, bottle cooler, ice maker, meat slicer, three large sinks, a heavy duty water system plumbing with automatic water pump, a 40 gallon fresh water heater, wire shelf storage, propane lines and tanks, high speed exhaust fans, generator and more.

The owners have announced a contest via their Facebook page to name the trailer with the winner receiving a $50 gift certificate that can be used at their restaurant of the trailer. Submissions are being accepted until Feb. 17.

Red’s is well known for its always fresh, never frozen seafood. The house specialty, Red’s Steamer, is a mixture of shrimp, clams, oysters, mussels, Alaskan snow crab and Cajun sausage steamed with sweet onion, white wine, garlic and scampi butter, poured at your table out of steaming beer pitchers.

“Our one-of-a-kind process jets steam into pitchers brimming with a combination of fresh herbs, butter and shellfish,” said LoCicero. “This unique method infuses the taste of seafood and aromatics creating a perfect fresh-as-possible eating experience.”

New seafood offerings recently added to Red’s menu include Boom Boom Shrimp, Crab Meatballs, Mussels and Clams Provencal, Clams and Mussels Diablo, Scallops Nantucket, Fried Tilapia, Shrimp and Lobster Tail, Salmon a’la Vodka, Mediterranean Salmon, Snapper and Grouper, Parmesan Crusted Grouper and Triple Tail, Crab Crowned Grouper and Triple Tail, Wasabi Pea Crusted Tuna, Bronzed Scallops and Asian BBQ Shrimp and Triple Tail.

While seafood is Red’s main feature, its menu also offers ribs, steak, chicken, salads, sandwiches, hamburgers, burritos and more. New non-seafood items include Asian BBQ Ribs, Boom Boom Chicken Tenders, Chicken Carbonara, Blackened Chicken Alfredo, San Antonio Chicken, Blue Cheese Encrusted Filet and Rib Eye, BBQ Pork Chops, Black and Blue Pork, Pork Chops Forestiere and a Western Burger.

Located at 10880 Stringfellow Road on Pine Island, just minutes from Cape Coral, Red’s is open for dinner seven days a week: Sunday through Thursday from 
4 to 9 p.m., and Friday and Saturday from 4 to 10 p.m. An extensive wine menu and full bar are also available. Reservations are not accepted.

For more information, please visit www.redsfreshseafood.com.

We use whatever is freshest and only our best ingredients. Creating these masterpieces keeps our kitchen staff amused and creative.
Here are some examples.

Seafood Lobster Mariscada

Fresh Maine lobster, clams, mussels, shrimp and scallops, sauteed in a champagne herbed scampi sauce.

Grouper Napoleon

Baked Grouper layered with fresh tomatoes, spinach, mozzarella and two jumbo shrimp served with puffed pastry over fresh greens drizzled with a raspberry balsamic reduction.

Tuscan Trifecta

Fresh mussels, clams, Gulf shrimp steamed with tomato, onion, peppers, artichoke, black and green olives in a light garlic butter sauce.

Traditional Snapper Newberg

Sauteed Yellowtail Snapper with fresh scallops, lobster and crab pieces in a sherry thyme cream sauce served over cracked pepper potatoes.

Shrimp Pad Thai

Sauteed Gulf shrimp with julienne fresh vegetables and rice noodles tossed in a Thai peanut sauce and topped with fried wonton strips.