The Secrets of the Chefs

CHRIS SCHLESIGNER

The East Coast Grill's Chris Schlesinger likes to joke that he's just a pyromaniac who's managed to channel his habit into a constructive activity. But now, with the beloved grill having reached its 20-year anniversary, there's no doubt he's Boston's barbecue master.

WHERE TO SHOP
Hi-Lo Foods "This is the place for Spanish and Caribbean ingredients you won't find anywhere else: chilies, patatas, yams. Every visit is like a trip to Puerto Rico and the islands." [415 Centre St., Jamaica Plain, 617-522-6364]
Formaggio Kitchen "I go to Formaggio for the leftovers. I buy prosciutto ends and scrape the meat that's left into salads. Then I use the bones to flavor beans or greens. I also go for the odd-end cheese bin. It's a good way to try a bunch of cheeses without spending a lot of money." [244 Huron Ave., Cambridge, 617-354-4750; South End Formaggio, 268 Shawmut Ave., Boston, 617-350-6996; formaggio kitchen.com]
Christina's Spice & Specialty Foods "The thing people don't know about spices is that freshness is important. Ray Ford always has hot and exotic chilies. When we do our Hell Nights, we really rely on him." [1261 Cambridge St., Cambridge, 617-492-7021]
A. Russo and Sons "Russo's has the best selection in the city. Where else can you find four kinds of bok choy? For variety, quality, or cost, this place is it." [560 Pleasant St., Watertown, 617-923-1500, russos.com]

WHERE TO EAT
Izzy’s Sub Shop “I love Puerto Rican cuisine and here it’s at its most authentic. I get the tripe soup or an octopus salad, which is the special one day a week. For the less adventurous, there are great plates with rice, beans, and plantains.” [169 Harvard St., Cambridge, 617-661-3910]

SECRET WEAPON
Tongs “I couldn’t do what I do without a pair of long-handled tongs. Skip the fancy ones and go for the simple, strong—and maybe a little ugly—kind we use in the restaurant.” [$7.50. Available at Eastern Bakers Supply, 145 Washington St., Boston, 617-742-0228.]

HOLIDAY ENTERTAINING TRICK
Make-your-own-drink bar “On Sundays at East Coast, we have a make-your-own bloody mary bar. I do the same at home. In summer, I set out limes and squeezers and it’s make-your-own margaritas, or mint with a mortar and pestle for mojitos. In winter, it’s old-fashioneds or bourbon sours. It takes a load off the host and gets people their drinks faster.”

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