The Secrets of the Chefs

JAY MURRAY

Forget the debate over grass-fed or grain-fed. It’s all about animal husbandry—proper breeding—says Grill 23 & Bar’s Jay Murray. We think that after seven years at the helm of one of Boston’s top steakhouses, Murray knows where to find the best beef.

WHERE TO SHOP
River Rock Farm “River Rock [just southwest of Worcester] does it right. Owner Jon Konove treats his animals humanely, so you won’t get a tough steak from him. I often make a special trip, but you can order online and they will deliver.” [81 Five Bridge Rd., Brimfield, 413-245-0249]
J. Pace & Son “My son likes rabbit and it’s always available there. You can get great duck, too, and they have some incredible homemade sausages.” [75 Blossom Ct., Boston, 617-227-6141; 325 Main St., Saugus, 781-231-9599]

WHERE TO EAT
Chili Garden “They have such good Szechwan food. It’s awesome but so unassuming, a little hole in the wall. It’s BYOB, too, which is great. Try the braised duck feet and a plate of wild vegetables.” [41 Riverside Ave., Medford, 781-396-0817]
Kyotoya Japanese Restaurant “This place has a sushi chef, Cathy Lei, who wraps up sliced cucumber, making an ‘ice cream cone’ with spicy tuna. It’s a hand roll with no rice. She’s trying some interesting things with good flavors.” [58 Montvale Ave., Stoneham, 78   1-438-9688]
Taqueria la Mexicana “The best taqueria. I had them cater two of our annual parties at the restaurant. I love the tamales, which are made with real Mexican seasonings and the proper peppers. The chicken mixture, the poblanos, the grilled onions. . . everything is good.” [247 Washington St., Somerville, 617-776-5232]

HOLIDAY ENTERTAINING TRICK
Mismatched tableware “Forget pricey, proper sets of service wear. Instead, mix and match shapes, sizes, and patterns for added ‘pop’ value. Try flea markets or yard sales for fun platters and bowls. I also love using a wooden pizza peel to serve cheeses.”