Believe it or not… Kevin began working with Burhop’s at their original State Street store in Chicago almost 30 years ago! He has been manager at Wilmette since 1977.
A father of six, Kevin is a jack-of-all-trades. At Burhop’s you can find him cleaning and maintaining the lobster pond, cutting fish or taking orders. And you can’t miss Kevin’s genuine, sarcastic sense of humor.
When asked why he likes working at Burhop’s so much, he answers, "Where else can you go and have this much fun?"
Fish With Harry
1 lb. wild striped bass
2 tablespoons sesame oil
1-teaspoon ginger, finely minced
1-teaspoon garlic, finely minced
Fresh basil leaves to cover both sides of fillet
_ cup kirsch (preferably Swiss)
Coat filet with oil and distribute ginger/garlic over both sides of fillet. Wrap basil leaves over the entire fillet. Pour kirsch into a skillet and turn on low. Place fish in the pan and cover with a tight-fitting lid. Increase heat to medium and cook for eight minutes per inch of thickness. Serve with rice and cucumber salad. Serves two.
The reason this recipe is called 'Fish With Harry' is because Harry had a bottle of kirsch in his hand when the liquid required was needed. Instead he added the kirsch and the flavors turned out well: clean and distinct.
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