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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
@ site name

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Marc Kadish, Owner and executive chef
Sunset Grill & Tap, Allston, MA

"Perhaps you have heard about him? Marc is probably one of the biggest beer experts in the Northeast and is the Executive Chef owner of several Boston restaurants - including The Sunset Grill & Tap restaurant that has over 480 beers by the bottle and on tap! It's huge. State of the art. "

That was the pitch I heard from a local writer, talking about Marc Kadish. I could have feigned surprise, but in fact, I've known Marc since the 1994 Craft Brewers Conference in Portland Oregon, where he appeared on a panel about the brewpub kitchen. His tips on operations were appreciated by the crowd, because Marc is an entrepreneur at heart.

Kadish is devoted to the cause of beer and food. He started working in restaurants at age 15, working for hotels, inns, restaurants - but knew he wanted his own place. When Kadish opened the Sunset Grill in 1986, it set a record for number of tap lines - more than 25. Sunset Grill has been followed by several other Kadish restaurants, from the Big City right next door, to the Redneck's sandwich joint (famed for its late night hours), and, most recently, an Italian restaurant.

Marc is also a BIG believer in pairing food and beer and cooking with beer and food. The Sunset Grill and Tap features a wide range of grilled foods basted, marinated and/or brined in beer sauces.

One of the most popular items on the menu is so simple - Raspberry Mako Shark Stix, which are marinated and grilled in raspberry honey ale, threaded on skewers with red onions, bell peppers, cherry tomatoes, and fresh herbs. Served over rice pilaf and drizzled with banana beer ketchup, the Shark Stix are immensely popular "appeteasers."

Other bar favorites include the beer-basted baby back ribs, flat bread pizza, and a huge roster of cantina classics.

The Sunset Grill is still a convivial place - and one Kadish can be proud of, as the Grill and Tap celebrates its 17th anniversary this year.

I tried to mimic the Mako Shark Stix using this raspberry ale marinade on skewers of swordfish - an easy recipe for the home beercook:

1 cup seedless raspberry preserves
2 tablespoons cider vinegar
12 oz. amber ale
1 clove garlic, peeled and minced
1/4 cup shallots, peeled and minced

White pepper to taste

Blend all ingredients in a blender until smooth. Use as a marinade for shark, bluefish, swordfish, or other firm-fleshed large fish. Also good on chicken.




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