Chef Profile:
Keith Rhodes
Catch
‘Catch’ Keith Rhodes in the Kitchen
Keith Rhodes is a name around town with which many are quite familiar. From his rise to culinary fame at Deluxe, to branching out on his own to open Catch a few short years ago, Rhodes keeps diners’ appetite not only sated but excited with creative fervor. He fuses his low-country specialty items with Asian twists or other ingredients boasting ethnic flair to make the traditional something a little more interesting. Rhodes expanded his modern seafood cuisine into Catch 2 off Market Street, located in north Wilmington toward Ogden, just last spring. With a larger dining space, as well as newer menu items, his second foray into Wilmington Restaurant Week will surely surpass his successful spring participation. A few offerings include truffled mac ‘n’ cheese and roast pork tenderloin, as well as sesame-panko tilapia with basil fried rice. For sure, palates will dance a jig of joy. We caught up with Rhodes to get an inside look into his life as a chef and what he hopes to add to Wilmington’s culinary scene.
Full name: Keith Rhodes
Age: 38
Education: Self taught
e: How long have you been ‘cheffing,’ and what have you learned to be the most important trait and skill to have in the kitchen?
KR: Vision and patience.
e: What has been your most amazing day as a chef and why?
KR: Everyday is amazing. It’s a blessing to be able to create great food and work with the next generation of new talent. My heart is the Wilmington community, and their support is the love.
e: How long have you been at the current restaurant, the new Catch on Market Street?
KR: 8 months.
e: Do you have a signature dish?
KR: No, our whole approach could be considered signature.
e: What can diners expect of your menu during WRW, fall 2010?
KR: Seasonal, local tastes at a really good value!
e: What do you love most about Wilmington’s culinary scene, and if you had a magic wand to wave for improvement, what would be the first order of business?
KR: The availability of fresh seafood and produce in the area, a true bounty. Change? Does your local restaurant buy local? Do you care about your community? We do, and would like to see more diners and restaurants share this same ideology. Seventy-five percent of our menu is locally sourced—that’s 75 percent of our food budget that’s spent with local farmers and fishermen, helping our local economy. Think about it.
e: Your favorite meal?
KR: Grilled ribeye, fried shrimp, baked potato, green salad, and blue cheese and chocolate cake slice!
e: Your favorite guilty pleasure?
KR: Dum Dum lollipops.
