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Red’s wins 2013 Seafood Chowder and Chili Cook-Off

Restaurant donates prize money to charity

July 9, 2013
Pine Island Eagle

Red's Fresh Seafood House & Tavern on Pine Island took first place in the Southwest Florida Seafood Chowder and Chili Cook-off at this year's Taste of Pine Island.

Sponsored by the Kiwanis Club of Greater Pine Island, Taste of Pine Island is a two-day fund-raising event to benefit the Kiwanis Pine Island Youth Scholarship Fund. The family event featured live music, arts and crafts, Pine Island's best food and entertainment, as well as the 10th Annual Seafood Chowder Cook-off Contest and 2nd Annual Chili Cook-off Contest.

Each year the Seafood Chowder Cook-off has grown in popularity with cooks vying to be the "best." The Chili Cook-off was added for those who cannot eat seafood.

Article Photos

Photos provided

Red's Manager Craig Lewis, left, and owner Mary LoCicero, center, donating money back to Kiwanis Club of Pine Island President Tonya Player.

Prize money in the amount of $700 was awarded to Red's, which the restaurant donated back to Kiwanis Club to help fund a scholarship.

Other restaurants participating in the chowder and chili cook-off included Waterfront Restaurant, Olde Fish House Marina and Barnhill's Seafood Spot.

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.

While seafood is Red's main feature, its menu also offers ribs, steak, chicken, salads, sandwiches, hamburgers, burritos and more.

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 additional information, call 239-283-4412 or visit



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