Kadish, Owner and executive chef
Sunset Grill & Tap, Allston, MA
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
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.
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.
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.
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."
bar favorites include the beer-basted baby back ribs, flat bread pizza,
and a huge roster of cantina classics.
Grill is still a convivial place - and one Kadish can be proud of,
as the Grill and Tap celebrates its 17th anniversary this year.
to mimic the Mako Shark Stix using this raspberry ale marinade on
skewers of swordfish - an easy recipe for the home beercook:
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
all ingredients in a blender until smooth. Use as a marinade for shark,
bluefish, swordfish, or other firm-fleshed large fish. Also good on