The Secrets of the Chefs
TONY AMBROSE
Getting your hands on the freshest fish is all about who you know, says Tony Ambrose, chef-owner at Blackfin Chop House & Raw Bar. With 25 years of experience, Ambrose has connections—for everything—around town.
WHERE TO SHOP
Federal Shell + Fish "This is where you get chefs' jewels. You can find seaweed salad, sea urchins, and estuary oysters including bluepoint and Wellfleet. They also have a lot of Japanese specialty items like fresh wasabi, which you should never buy smaller than 1 1/2-inch circumference—it doesn't have the heat. Ask for Robert." [139 Newmarket Sq., Boston, 617-541-5800]
Going Bananas "Owner Frankie Scire hand-selects all the fruits and vegetables here, and they're of pristine quality. If you're buying in bulk for a holiday party, call ahead with a list. They'll have everything ready and boxed up for you when you get there. And, they'll sell it to you at the prices they charge the restaurants." [65 Salem St., Boston, 617-227-5245]
Penniman Hill Farm "This farm stand has everything you can imagine, but I go for the butter. It's from Amish country and it tastes like the best butter from Normandy. Whatever you do, don't refrigerate it. It's meant to be left at room temperature." [272 Whiting St., Hingham, 781-749-5443]
WHERE TO EAT
Sea to You "Most of the local tuna owner Bon Koo gets is so good it's exported straight to Japan. But he's just recently started a storefront that offers sushi and sashimi to go. They'll cut your lunch right off a 700-to-800-pound tuna." [212 Northern Ave., Boston, 617-350-0130]
SECRET WEAPON
Kikuichi knives "If I could take one thing to a desert island, it would be my Kikuichi knife. The company, which is Japanese, originally made samurai swords and these knives are equally well crafted. I use mine to cut sashimi and sushi, but they're great for everything." [$110-$150 for entry-level knife. Available at Stoddard's, Copley Place, Boston, 617-536-8688, and The Mall at Chestnut Hill, 617-244-4187.]
HOLIDAY ENTERTAINING TRICK
Indoor hibachis "I arrange platters of skewered fruits, vegetables, meat, or fish. Then I set up indoor hibachis—the professional kind from Japan that get really hot—and let guests cook their own. It looks sexy and it's a great way to help guests move around and mingle." [Request a catalog from lamtc.com. Consumer versions, such as the DeLonghi cast-iron indoor grill, $89.95, are available at Williams-Sonoma, Copley Place, Boston, 617-262-3080, and other locations; williams-sonoma.com.]
