1 00:00:00,166 --> 00:00:03,036 Wow. Aren't we lucky today? Oh I know. 2 00:00:03,036 --> 00:00:04,004 Oh, what a day. 3 00:00:04,004 --> 00:00:06,773 We had a chance to hang out with a local legend today. Joyce. 4 00:00:06,773 --> 00:00:09,743 Somebody that, I've had a chance to to get to know over the years. 5 00:00:09,743 --> 00:00:11,378 I know you have as well, but, 6 00:00:11,378 --> 00:00:14,814 of the trade, a lot of weddings at this venue here in the shoreline area. 7 00:00:15,081 --> 00:00:16,683 And he's just been a blast to work with. 8 00:00:16,683 --> 00:00:18,885 And his dad, you know, it's just left a heck of a legacy. 9 00:00:18,885 --> 00:00:20,053 We're going to talk a little bit about him 10 00:00:20,053 --> 00:00:22,288 in a bit as well. And we're talking off off off 11 00:00:22,288 --> 00:00:24,891 air a little bit about how legacy is so important. 12 00:00:24,891 --> 00:00:26,626 And, we're going to get into that a bit. 13 00:00:26,626 --> 00:00:28,428 But Joyce, I'm going to let you introduce 14 00:00:28,428 --> 00:00:30,363 our esteemed guest here because you've known him 15 00:00:30,363 --> 00:00:32,999 and you've worked with him, and he's just, quite a guy. 16 00:00:32,999 --> 00:00:34,634 I know he's. 17 00:00:34,634 --> 00:00:37,137 Me, too. Super, Antonio. Super. 18 00:00:37,137 --> 00:00:41,775 We're going to call you Tony, though. 19 00:00:42,042 --> 00:00:43,343 No, no. 20 00:00:43,343 --> 00:00:46,379 So I want you know what I wanted to talk to you today about. 21 00:00:46,379 --> 00:00:50,350 But you're sitting here with it, and this is where you really need to. 22 00:00:50,350 --> 00:00:54,854 I hope you're watching on YouTube, because you will see this fabulous, 23 00:00:54,854 --> 00:00:58,625 pasta and meatballs we're going to be eating. 24 00:00:58,691 --> 00:01:03,630 I love meatballs, and the smell is just incredible sumptuous. 25 00:01:03,930 --> 00:01:05,999 And I think the smell is really Chef Silvio's. 26 00:01:08,268 --> 00:01:11,271 Silvio and I used to work with your dad 27 00:01:11,504 --> 00:01:15,642 during public relations when his, cookbook came out. Yes. 28 00:01:15,842 --> 00:01:19,145 So he would tell me stories about how people would come 29 00:01:19,145 --> 00:01:22,682 into your family's restaurant that you grew up in. 30 00:01:23,383 --> 00:01:26,386 You know, you were a kid doing your homework at, 31 00:01:28,855 --> 00:01:31,057 Wow. Legendary. 32 00:01:31,057 --> 00:01:34,060 Had more time there than right. 33 00:01:35,161 --> 00:01:37,163 There you make it's like a quick second lunch 34 00:01:37,163 --> 00:01:39,866 because you know, times always right? 35 00:01:39,866 --> 00:01:41,801 Haha. 36 00:01:41,801 --> 00:01:42,902 Yeah. 37 00:01:42,902 --> 00:01:44,003 We're going to have lunch after lunch. 38 00:01:44,003 --> 00:01:47,006 After lunch. 39 00:01:48,241 --> 00:01:50,410 You know, like, obviously we're close with three long summers. 40 00:01:50,410 --> 00:01:53,046 I set the bar to my home watching all of that. 41 00:01:53,046 --> 00:01:56,049 Yeah, kind of follow me around the kitchen and stuff with, 42 00:01:56,382 --> 00:01:59,752 Well, that's great, you know, and the whole. 43 00:01:59,752 --> 00:02:01,421 And the whole thing about the Italian culture, too. 44 00:02:01,421 --> 00:02:03,223 You're so close, right? 45 00:02:03,223 --> 00:02:07,260 That whole family element and the food and everything else is just, It's amazing. 46 00:02:07,460 --> 00:02:10,130 I mean, what's history? It was really. It sounds much like that. 47 00:02:10,130 --> 00:02:13,299 And more and more back then, I mean, every single person in each 48 00:02:13,299 --> 00:02:16,302 other's families that immigrated from Italy with there, 49 00:02:17,003 --> 00:02:19,172 so that I would I was 7/8 years old. 50 00:02:19,172 --> 00:02:21,641 I was walked down the street by myself. Wow. 51 00:02:22,675 --> 00:02:23,143 Can't do that. 52 00:02:23,143 --> 00:02:25,278 No, no. 53 00:02:25,278 --> 00:02:27,814 And then, you know, there would, you know, call me dad. 54 00:02:27,814 --> 00:02:30,817 I hear your sons walking down the street. 55 00:02:33,119 --> 00:02:34,654 They're called Cavaliers. 56 00:02:34,654 --> 00:02:36,856 There's like, Cavaliers. 57 00:02:36,856 --> 00:02:39,893 Yes. It was, that one's name was Sylvia. 58 00:02:39,893 --> 00:02:41,961 Like many others, my dad's name. 59 00:02:41,961 --> 00:02:44,964 But, we used to go to black public. 60 00:02:46,065 --> 00:02:49,569 You know, I thought that was high during that time, right? 61 00:02:49,569 --> 00:02:52,572 Right. That was really cool. Wow. 62 00:02:53,006 --> 00:02:55,608 So it was on, Worcester Street, 63 00:02:55,608 --> 00:02:58,611 though, where the sauce kind of was born. 64 00:02:58,611 --> 00:03:00,113 I think your father always made it, 65 00:03:00,113 --> 00:03:04,484 but then people started going into the kitchen and asking, take home a container. 66 00:03:04,484 --> 00:03:06,586 Is that how you got birthed? 67 00:03:06,586 --> 00:03:06,853 Yeah. 68 00:03:06,853 --> 00:03:09,689 So that I mean, that was always our, you know, famous, 69 00:03:09,689 --> 00:03:13,193 sauce that that was used at the Monaco's and then going to get customers or friend 70 00:03:13,226 --> 00:03:15,261 cities back and having a part of the house. 71 00:03:15,261 --> 00:03:16,863 Can I have some containers of sauce? 72 00:03:18,064 --> 00:03:21,134 You know, I saw, we've been for Florida for two months. 73 00:03:21,134 --> 00:03:21,768 Can you join me? 74 00:03:21,768 --> 00:03:24,771 Some sauce and some sauce to go. 75 00:03:25,205 --> 00:03:27,907 And then he just started, you know, started sharing it 76 00:03:27,907 --> 00:03:31,311 since he was doing it already and then just saw the local markets. 77 00:03:32,212 --> 00:03:35,215 He had something that works for them back at the time was, 78 00:03:35,415 --> 00:03:39,252 Anthony, actually, and, he, him just, market it just randomly. 79 00:03:41,020 --> 00:03:42,889 And that's kind of just how it started. 80 00:03:42,889 --> 00:03:45,491 But when we made it and started the restaurant. 81 00:03:45,491 --> 00:03:47,560 Antonio I'm always amazed at how businesses start, 82 00:03:47,560 --> 00:03:50,063 you know, just like that, just doing something for a friend 83 00:03:50,063 --> 00:03:51,564 you know, can you give me a little jar or something. 84 00:03:51,564 --> 00:03:52,966 Put something in a container 85 00:03:52,966 --> 00:03:57,036 and doing it out of their garage and all of a sudden it just grows 86 00:03:57,203 --> 00:04:01,608 and morphs into to this amazing business and this legacy that Silvio has left. 87 00:04:01,608 --> 00:04:04,611 And it's been passed on to people like you. 88 00:04:04,944 --> 00:04:05,378 Yeah. 89 00:04:05,378 --> 00:04:07,447 So I used to. So he actually used to make it. 90 00:04:07,447 --> 00:04:11,050 So we used to close to lunch and dinner, I think it was 130 to about 530. 91 00:04:11,551 --> 00:04:14,821 And he would make the sauce and sauce and Jared in between that time. 92 00:04:15,054 --> 00:04:18,291 Wow. That's how he started dropping the sauce and shipping it out. 93 00:04:18,725 --> 00:04:22,996 And then I would just be there and watching him and stuff was, 94 00:04:22,996 --> 00:04:27,033 you know, 17 years ago, someone handed me a jar of the sauce. 95 00:04:27,033 --> 00:04:32,672 It was 17 years ago, someone that was affiliated with your with, woodwinds. 96 00:04:33,473 --> 00:04:35,775 And she said to me, 97 00:04:35,775 --> 00:04:38,778 you can eat this right out of the jar. 98 00:04:38,911 --> 00:04:41,814 It tastes like it came from. 99 00:04:41,814 --> 00:04:45,785 So I brought it home because I usually made my own sauce. 100 00:04:46,119 --> 00:04:48,121 I put it in the cupboard, you know, 101 00:04:48,121 --> 00:04:51,157 and then it wasn't until a month later where I didn't have 102 00:04:51,190 --> 00:04:55,061 gradients in the house, and I said, oh, you know, sauce. 103 00:04:56,095 --> 00:04:58,598 And my son said, 104 00:04:58,598 --> 00:05:01,601 is this grandma sauce? 105 00:05:01,901 --> 00:05:02,435 Yeah. 106 00:05:02,435 --> 00:05:04,170 And that I tasted it. 107 00:05:04,170 --> 00:05:07,674 Oh my God, this does taste I'm honest to God. 108 00:05:07,674 --> 00:05:09,676 Like it came right off the store. 109 00:05:09,676 --> 00:05:11,511 It is the freshest. 110 00:05:11,511 --> 00:05:16,015 And then I thought well I think my father's family 111 00:05:16,015 --> 00:05:19,485 was from the area like the Campania area. 112 00:05:20,586 --> 00:05:22,055 Amalfi coast. 113 00:05:22,055 --> 00:05:24,857 Well I'm impressed Joyce, you know your geography. 114 00:05:24,857 --> 00:05:27,293 They're very nice. You know. You like that, Tony. 115 00:05:27,293 --> 00:05:28,428 You're pretty good. Yeah. 116 00:05:28,428 --> 00:05:31,431 Yeah, I yeah, I learned. 117 00:05:34,100 --> 00:05:35,001 It was the best. 118 00:05:35,001 --> 00:05:39,672 So I have people have given it to me and they call me people. 119 00:05:39,706 --> 00:05:42,141 I don't really know that well. 120 00:05:42,141 --> 00:05:47,380 And they say, Joyce, I no longer have to cook the the the sign, the sauce all day. 121 00:05:47,613 --> 00:05:50,249 I'm just using silvio's sauce. Yeah. 122 00:05:50,249 --> 00:05:51,951 So I learned a trick. 123 00:05:51,951 --> 00:05:53,786 Yeah, because there's three flavors. 124 00:05:53,786 --> 00:05:55,988 We have the Sunday sauce. 125 00:05:55,988 --> 00:05:56,989 You got the carpaccio? 126 00:05:56,989 --> 00:05:58,057 What am I saying? Right. 127 00:05:58,057 --> 00:05:59,892 Yeah. Chosen. 128 00:05:59,892 --> 00:06:02,362 And then from the offload. Yes. 129 00:06:02,362 --> 00:06:06,833 So when I make this dish that John and De Laurentiis from. 130 00:06:07,333 --> 00:06:08,534 Yes. Yes. 131 00:06:10,103 --> 00:06:11,404 Is your dad and 132 00:06:11,404 --> 00:06:15,775 I've met her, or Julia's because he had this cookbook out. 133 00:06:15,808 --> 00:06:16,476 Yeah. 134 00:06:16,476 --> 00:06:20,046 And she had a cookbook out, and we ended up 135 00:06:20,046 --> 00:06:23,049 speaking to her, and, 136 00:06:23,716 --> 00:06:26,052 she gave me the recipe 137 00:06:26,052 --> 00:06:30,723 from, Dino De Laurentiis, which is her grandfather. 138 00:06:30,723 --> 00:06:32,692 And the movie director. 139 00:06:32,692 --> 00:06:33,726 Yeah. Yep. 140 00:06:33,726 --> 00:06:36,729 And it was like a poor man's lasagna. 141 00:06:36,996 --> 00:06:40,833 And you use six cups of sauce and you mixed it with the pasta 142 00:06:41,234 --> 00:06:46,672 and at the very end you put the, parmesan cheese and you put slice of butter on. 143 00:06:46,672 --> 00:06:50,076 And it was like amazing. 144 00:06:50,076 --> 00:06:53,746 So what I, what I do every Christmas Eve is 145 00:06:53,746 --> 00:06:56,749 I use one jar of each 146 00:06:56,883 --> 00:06:59,886 because the Lord gives it a little bite. 147 00:06:59,919 --> 00:07:00,253 Yeah. 148 00:07:00,253 --> 00:07:02,955 And everyone says, oh, this sauce is so good. 149 00:07:02,955 --> 00:07:03,556 What did you, 150 00:07:05,291 --> 00:07:06,192 Chili peppers. 151 00:07:06,192 --> 00:07:07,960 You said that's like, no, no. 152 00:07:07,960 --> 00:07:10,963 And then I bring out the jars of sauce. 153 00:07:11,030 --> 00:07:14,500 Wow. So when people call me and they tell me they use it, 154 00:07:14,500 --> 00:07:17,503 I say, did you try it, though, with that jar? 155 00:07:18,938 --> 00:07:20,440 No, I didn't. 156 00:07:20,440 --> 00:07:25,411 And we start this whole love conversation over food right? 157 00:07:26,179 --> 00:07:26,813 That's my back. 158 00:07:26,813 --> 00:07:29,449 So thank you. 159 00:07:29,449 --> 00:07:31,417 Back then everything started. 160 00:07:31,417 --> 00:07:34,554 Every day we set out together. 161 00:07:35,888 --> 00:07:38,057 And unfortunately, that's what I see now. 162 00:07:38,057 --> 00:07:39,492 I would look forward to that growing up, too, 163 00:07:39,492 --> 00:07:41,093 you know, dad would come home from work 164 00:07:41,093 --> 00:07:42,895 and mom would have the food out ready to go. 165 00:07:42,895 --> 00:07:44,096 We have this conversations. 166 00:07:44,096 --> 00:07:46,732 And how was your day? And just the amazing, 167 00:07:46,732 --> 00:07:49,402 you know, conversations that would come out of all that. 168 00:07:49,402 --> 00:07:53,439 But your, your, your source is available in a lot of the area 169 00:07:54,140 --> 00:07:57,143 supermarkets too as well, which I think is fantastic too. 170 00:07:57,176 --> 00:07:59,378 So and locally here. 171 00:07:59,378 --> 00:08:04,350 But for anyone not right, not local like in Vegas. 172 00:08:05,218 --> 00:08:07,220 You said some people in Vegas, right? 173 00:08:07,220 --> 00:08:12,225 We just I just love my, my sons do the, the shipping. 174 00:08:12,558 --> 00:08:16,295 Wine and, they just sent out a whole bunch to Las Vegas. 175 00:08:16,295 --> 00:08:19,131 Oh, yeah. Wayne Newton bought a whole bunch. 176 00:08:19,131 --> 00:08:19,632 Hahaha. 177 00:08:20,700 --> 00:08:22,835 That's right. 178 00:08:22,835 --> 00:08:24,670 So that's why, you know, 179 00:08:24,670 --> 00:08:28,241 sometimes people will call and they'll say, I don't know 180 00:08:28,241 --> 00:08:32,912 if I, I'm sort of like, I'll do the customer service, end it. 181 00:08:32,979 --> 00:08:33,412 Yeah. 182 00:08:33,412 --> 00:08:36,916 But when I get on the phone with them, we are just like buddies. 183 00:08:38,117 --> 00:08:39,218 Yeah. 184 00:08:39,218 --> 00:08:41,654 They'll say la la la la and I'll say yeah. 185 00:08:41,654 --> 00:08:44,657 And I do it this way. Like tell me. Yeah. 186 00:08:44,857 --> 00:08:45,191 You know. 187 00:08:45,191 --> 00:08:47,960 And then I learned how they make the sauce. 188 00:08:47,960 --> 00:08:51,030 I only talk to new people about the sauce. 189 00:08:51,030 --> 00:08:54,634 They found out, you know, like I make your you become instant friends. 190 00:08:55,368 --> 00:08:57,503 I think it's because it brings them back to a time 191 00:08:57,503 --> 00:09:00,640 when they were like, you know, their mother was making. Yes. 192 00:09:01,474 --> 00:09:02,808 And it brings back memories. 193 00:09:02,808 --> 00:09:04,477 And, you know, you're talking about that. 194 00:09:04,477 --> 00:09:06,512 It's like you're going to be best friends with for ten minutes. 195 00:09:06,512 --> 00:09:07,713 Yeah, yeah. 196 00:09:07,713 --> 00:09:08,781 Is that commonality? 197 00:09:08,781 --> 00:09:11,817 It's like if you're walking down the beach and you have a dog, 198 00:09:12,151 --> 00:09:14,053 you're automatically more likable. 199 00:09:14,053 --> 00:09:16,856 Or if you were pushing a carriage with a baby, people like you more. 200 00:09:16,856 --> 00:09:18,824 There's something that people love it. 201 00:09:18,824 --> 00:09:20,960 Yeah. Right down the beach with this, 202 00:09:23,062 --> 00:09:26,766 well, what I want to do is open it up and put a spoon in there and eat it that way. 203 00:09:26,766 --> 00:09:29,001 The way I eat almond butter. Right. We're going. Wow. 204 00:09:29,001 --> 00:09:31,737 This thing, I think is just so unique about this 205 00:09:31,737 --> 00:09:35,808 is that it's really pure and it's vegetarian based. 206 00:09:36,442 --> 00:09:38,077 Yeah, I find that a lot. 207 00:09:38,077 --> 00:09:39,412 And you get that flavor. 208 00:09:39,412 --> 00:09:41,480 It's like, no, I get it. Honestly. 209 00:09:41,480 --> 00:09:43,015 My dad worked on it for years 210 00:09:43,015 --> 00:09:46,852 and years, and now, it's animal rescue, you know, from his family. 211 00:09:46,852 --> 00:09:50,222 And, and honestly, it has that, like, meat flavor. 212 00:09:50,222 --> 00:09:51,290 Like, that sounds awesome. 213 00:09:51,290 --> 00:09:54,293 Does flavor without that. 214 00:09:56,228 --> 00:09:58,130 There's only a few ingredients in here. 215 00:09:58,130 --> 00:10:00,866 There's not a lot of natural. 216 00:10:00,866 --> 00:10:02,134 I noticed that 22 because 217 00:10:02,134 --> 00:10:04,804 because whenever I buy anything the less ingredients the better. 218 00:10:04,804 --> 00:10:07,506 And if I can't pronounce it I'm not buying it. 219 00:10:07,506 --> 00:10:09,275 Right. But I'm looking at your ingredients here. 220 00:10:09,275 --> 00:10:10,876 And I like the fact that it's gluten free. 221 00:10:10,876 --> 00:10:12,812 Like you were saying before. Vegetarian thing. 222 00:10:12,812 --> 00:10:15,815 I mean, this looks and it is such a quality product 223 00:10:15,848 --> 00:10:19,552 actually has to have a hard labor like that. 224 00:10:19,885 --> 00:10:24,123 And the and the only reason is I want so much money paid for. 225 00:10:24,123 --> 00:10:25,124 Yeah. 226 00:10:25,124 --> 00:10:26,525 So we got our food for that. 227 00:10:26,525 --> 00:10:28,561 But I think it was like a hundred thousand. 228 00:10:28,561 --> 00:10:30,463 It was oh wow. 229 00:10:30,463 --> 00:10:32,331 Just really. 230 00:10:32,331 --> 00:10:33,899 So we could just say it right. 231 00:10:33,899 --> 00:10:36,836 Yeah yeah yeah yeah. Right. 232 00:10:36,836 --> 00:10:40,673 But he was I mean, don't quote me on it, but it was more money than, 233 00:10:40,773 --> 00:10:41,674 you know, you could. 234 00:10:43,042 --> 00:10:44,510 Yeah. 235 00:10:44,510 --> 00:10:48,614 But this I just want to say before I forget Tony makes the sauce. 236 00:10:48,881 --> 00:10:50,016 Nobody else. 237 00:10:50,016 --> 00:10:52,184 Yeah. I was just going to ask you about that. 238 00:10:52,184 --> 00:10:53,486 So you make it yourself. 239 00:10:53,486 --> 00:10:56,489 So why do you even want to use 240 00:10:56,822 --> 00:10:59,592 you know we call up we rent it off for the day. 241 00:10:59,592 --> 00:11:01,994 But I still go there myself. 242 00:11:01,994 --> 00:11:03,295 You know, nobody actually has the recipe. 243 00:11:03,295 --> 00:11:06,298 Still, I wrote all the recipes prepackaged. 244 00:11:06,632 --> 00:11:08,000 Joining. 245 00:11:08,000 --> 00:11:11,537 Oh. So this recipe is all proprietary, Oh, secret. 246 00:11:11,570 --> 00:11:14,340 The secret sauce trademarked the name. 247 00:11:14,340 --> 00:11:16,776 So some sauce, it's trademark. Yeah. 248 00:11:16,776 --> 00:11:19,779 So nobody else can actually, that's on the sauce now. 249 00:11:20,513 --> 00:11:22,648 But yeah, the recipe is, very closely 250 00:11:22,648 --> 00:11:25,651 guarded, when to use it often. So, 251 00:11:25,851 --> 00:11:28,988 and, you know, we sell it can be jars, but I think go there for the day. 252 00:11:28,988 --> 00:11:29,922 Really still. 253 00:11:29,922 --> 00:11:34,026 So with the sauce, obviously there's a basic recipe you follow, but, 254 00:11:34,593 --> 00:11:39,098 depending on the items that come in, like, tomatoes are always different, right? 255 00:11:39,532 --> 00:11:41,100 Olive oil is always a little different. 256 00:11:41,100 --> 00:11:44,203 So, you know, if you just follow the recipe exact 257 00:11:44,203 --> 00:11:48,574 every time it doesn't come off the, so we actually can taste test that. 258 00:11:48,574 --> 00:11:52,511 And we have other, you know, we have, other readers that test us, and, 259 00:11:53,012 --> 00:11:54,113 it's called the bricks. 260 00:11:54,113 --> 00:11:56,048 It's like the thickness of the sauce. Yes. 261 00:11:56,048 --> 00:11:59,051 And you really do have to modify it at the time. 262 00:11:59,652 --> 00:12:01,320 To get that same flavor at the time. 263 00:12:01,320 --> 00:12:04,523 That's so you taste test it like halfway through. 264 00:12:05,191 --> 00:12:05,491 Yeah. 265 00:12:05,491 --> 00:12:08,461 So, so halfway through your taste test it. 266 00:12:08,461 --> 00:12:10,396 After about a half hour of boiling, 267 00:12:10,396 --> 00:12:13,132 we start to taste, test it, and usually boiled for about two hours. 268 00:12:14,133 --> 00:12:15,000 So you don't fold it there. 269 00:12:15,000 --> 00:12:16,368 And this is not assembly line. 270 00:12:16,368 --> 00:12:21,674 Every single jar has to be perfect before it goes out to the public. Wow. 271 00:12:21,974 --> 00:12:24,510 Yeah. Yeah. I mean, it's it's a long process. 272 00:12:24,510 --> 00:12:27,780 And then, you know, we have obviously the machinery that jars, it puts it out. 273 00:12:28,514 --> 00:12:30,282 I'm making the process. 274 00:12:30,282 --> 00:12:31,751 It's it's it's all. 275 00:12:31,751 --> 00:12:34,820 Yeah, it's, it's like a nice one. 276 00:12:34,954 --> 00:12:38,124 And I think what else is unique about it is that it's relatively 277 00:12:38,124 --> 00:12:41,127 small batches compared to other companies. 278 00:12:41,227 --> 00:12:43,095 So very small. 279 00:12:43,095 --> 00:12:45,998 When you buy it, you're getting the freshest, freshest ever 280 00:12:45,998 --> 00:12:48,868 that you get from a jar. Yeah. 281 00:12:48,868 --> 00:12:50,936 You even have a cookbook out. 282 00:12:50,936 --> 00:12:53,939 So the jar actually we had those tested 283 00:12:54,907 --> 00:12:57,743 they're actually good up until three years. 284 00:12:57,743 --> 00:13:01,480 You put expiration in two years because we don't want to go that to three years. 285 00:13:01,480 --> 00:13:04,383 But usually the oldest you'll find it in a store. 286 00:13:04,383 --> 00:13:06,218 You make small batches. Right. 287 00:13:06,218 --> 00:13:07,253 Wow. Yeah. 288 00:13:07,253 --> 00:13:10,623 So, it'll be a month or two, you know, right off or something. 289 00:13:11,123 --> 00:13:13,225 Two years. This wouldn't last more than a day. My house, 290 00:13:14,226 --> 00:13:14,960 and the whole bottle. 291 00:13:14,960 --> 00:13:17,596 I'm going to get the spoon right in there, like I said, and bam! 292 00:13:17,596 --> 00:13:20,599 No preservatives because there's no dairy or meat in anything. 293 00:13:20,699 --> 00:13:23,702 Yeah. Wow. Yeah. 294 00:13:24,236 --> 00:13:26,639 So I want to just talk about these two books 295 00:13:26,639 --> 00:13:31,076 because this is this one, your dad's, it's very marked up. 296 00:13:31,110 --> 00:13:32,578 Yeah. 297 00:13:32,578 --> 00:13:34,446 And, 298 00:13:34,446 --> 00:13:37,850 illustrative one of mine, that was a printing process, right? 299 00:13:38,684 --> 00:13:41,420 An act of love, An act of love. 300 00:13:41,420 --> 00:13:45,191 It's, it's not only recipes, but it's a history behind a recipe. 301 00:13:45,591 --> 00:13:48,227 Because some of these recipes go back 302 00:13:48,227 --> 00:13:49,461 years. Yeah. 303 00:13:49,461 --> 00:13:52,598 So the, there's this, the, 304 00:13:53,632 --> 00:13:54,099 church. 305 00:13:54,099 --> 00:13:57,369 It's from, I think it's from 518. 306 00:13:58,037 --> 00:13:58,437 It's actually 307 00:13:58,437 --> 00:14:01,807 for towns at the time of folks burials, it's over a thousand years old. 308 00:14:02,474 --> 00:14:05,811 And, in the bottom of this month, many churches every time. 309 00:14:06,946 --> 00:14:09,582 So, yeah, we'll talk. 310 00:14:09,582 --> 00:14:10,749 Sure, sure. 311 00:14:10,749 --> 00:14:13,752 So, there's a, 312 00:14:13,953 --> 00:14:16,956 like, I call this some of it's more of, like, just 313 00:14:17,790 --> 00:14:19,658 like tunnels and stuff. 314 00:14:19,658 --> 00:14:22,094 And it's almost like a library. 315 00:14:22,094 --> 00:14:25,998 So the church kind of, takes care of it, and it's down there. 316 00:14:25,998 --> 00:14:27,833 But my family did appreciate my. 317 00:14:27,833 --> 00:14:30,236 My father got that all the time. 318 00:14:30,236 --> 00:14:33,939 So Anthony was, what was his position in the library? 319 00:14:34,907 --> 00:14:35,374 Yeah. 320 00:14:35,374 --> 00:14:38,377 I don't know his title, but I know he's like the head. 321 00:14:38,644 --> 00:14:39,011 Yeah. 322 00:14:39,011 --> 00:14:41,881 You know, he was an author, so, he looks. Yeah. 323 00:14:41,881 --> 00:14:42,448 Like that. 324 00:14:42,448 --> 00:14:43,916 Yeah. His brother commentaries. 325 00:14:43,916 --> 00:14:45,551 That guy had been in there 326 00:14:45,551 --> 00:14:46,518 and he was looking in there 327 00:14:46,518 --> 00:14:49,622 and they actually found these old books from our families. 328 00:14:49,622 --> 00:14:52,625 Our families from the same town. Yeah. 329 00:14:52,691 --> 00:14:56,061 And they actually found like, some recipes in there to, like, take some pictures. 330 00:14:56,061 --> 00:14:58,330 Now, that is amazing, isn't it? 331 00:14:58,330 --> 00:15:00,232 But I love the whole idea of the tunnels below. 332 00:15:00,232 --> 00:15:03,202 It's like it's cloaked in mystery, right? Cloaked in mystery. 333 00:15:04,370 --> 00:15:05,738 I have to talk about this book. 334 00:15:05,738 --> 00:15:08,741 This book is, a cookbook. It's a legacy. 335 00:15:09,208 --> 00:15:13,612 And how many, how many chefs? 336 00:15:14,346 --> 00:15:17,349 It's over 20, over 20 Michelin chef 337 00:15:17,683 --> 00:15:21,754 made recipes only using silvio's sauce. 338 00:15:21,921 --> 00:15:23,923 Do you know how incredible. 339 00:15:23,923 --> 00:15:24,323 Yeah. 340 00:15:24,323 --> 00:15:25,958 People from all over the world 341 00:15:25,958 --> 00:15:29,428 we were shipping sourced to like, Dubai, Italy, France. 342 00:15:29,795 --> 00:15:32,731 Really? And if you read that book. 343 00:15:32,731 --> 00:15:36,769 So every so obviously the book was every chef had to. 344 00:15:37,102 --> 00:15:39,204 Yeah. 345 00:15:39,204 --> 00:15:40,739 Yeah. 346 00:15:40,739 --> 00:15:43,175 And you give you get this book pretty much anywhere, right, 347 00:15:43,175 --> 00:15:46,011 to put these books online. Yeah. Yeah. 348 00:15:46,011 --> 00:15:47,279 People have you have to have that. 349 00:15:47,279 --> 00:15:50,049 They need to have access to these books, 350 00:15:50,049 --> 00:15:50,983 your books. 351 00:15:50,983 --> 00:15:53,786 I wanted to ask you something about that. 352 00:15:53,786 --> 00:15:55,921 There's one 353 00:15:55,921 --> 00:15:59,191 now, this is this is a really this a simple recipe? 354 00:15:59,224 --> 00:16:00,659 Yeah, simple. 355 00:16:00,659 --> 00:16:03,662 But you have to make it right? Yes. 356 00:16:03,963 --> 00:16:04,797 What? 357 00:16:04,797 --> 00:16:08,467 So what's she is a key to this process. 358 00:16:08,467 --> 00:16:11,270 That. So can you say it? It's it's, 359 00:16:12,304 --> 00:16:14,073 kind de gotcha. 360 00:16:14,073 --> 00:16:16,475 Pepe. I knew that. 361 00:16:16,475 --> 00:16:19,511 It's extremely simple, but you can, overcook it. 362 00:16:19,511 --> 00:16:21,013 You can, undercook it 363 00:16:21,013 --> 00:16:24,650 so it'll it can be too watery to, like, take the quality of life. 364 00:16:25,517 --> 00:16:28,520 So the timing of that is the most important thing that 365 00:16:28,520 --> 00:16:30,322 that really it's very simple. Right. 366 00:16:30,322 --> 00:16:31,991 So the timing, what should it be? 367 00:16:31,991 --> 00:16:34,994 More al dente or the pasta should be authentic. 368 00:16:34,994 --> 00:16:38,330 But, it's got to be the the sauce is beautiful, like creamy, 369 00:16:39,531 --> 00:16:41,467 watery or too dry aspect. 370 00:16:41,467 --> 00:16:42,434 Creamy. 371 00:16:42,434 --> 00:16:46,638 I hate to use this analogy, but almost like, a lot of the social life 372 00:16:46,638 --> 00:16:50,409 for dinner sports, you should use cheese like butter for pasta. 373 00:16:51,210 --> 00:16:52,611 Yeah. Yeah, yeah. 374 00:16:52,611 --> 00:16:55,581 But it's, it's gotta have a creamy consistency to those. 375 00:16:55,748 --> 00:16:57,983 But it's amazing how it's just such a thin line. 376 00:16:57,983 --> 00:16:58,384 Yeah. 377 00:16:58,384 --> 00:16:59,618 Real thin line. 378 00:16:59,618 --> 00:17:02,621 It's an art seconds like in seconds. Right. 379 00:17:03,088 --> 00:17:06,759 Like you said, not so much the ingredients but how you're cooking it. Wow. 380 00:17:07,493 --> 00:17:09,862 And also the penny. Penny all about that. 381 00:17:09,862 --> 00:17:11,063 But I love it, you know? 382 00:17:11,063 --> 00:17:14,066 Oh, mama, it's a jar. Oh, yeah. 383 00:17:14,099 --> 00:17:15,300 Yeah, yeah. 384 00:17:15,300 --> 00:17:15,834 Java cup. 385 00:17:15,834 --> 00:17:19,471 Parts of heavy cream. And you have to. 386 00:17:19,505 --> 00:17:21,206 I got my stickies on here. 387 00:17:21,206 --> 00:17:24,009 They're like my go tos. 388 00:17:24,009 --> 00:17:26,512 Oh, yeah, they are. They're stunning. 389 00:17:27,746 --> 00:17:28,514 And just to 390 00:17:28,514 --> 00:17:31,683 know that they're family recipes, that happen 391 00:17:31,683 --> 00:17:35,254 that you would like, you would go, but you, but you would like to see. 392 00:17:35,587 --> 00:17:36,321 Oh, God. Yeah. 393 00:17:36,321 --> 00:17:36,922 And you may 394 00:17:36,922 --> 00:17:38,824 I would just put the whole thing is you mentioned the super family 395 00:17:38,824 --> 00:17:41,493 and you mentioned Silvio, and there's instant recognition with people. 396 00:17:41,493 --> 00:17:45,064 There's like, there's such a high esteem for your family, 397 00:17:45,431 --> 00:17:48,434 for you guys out here. 398 00:17:48,901 --> 00:17:51,904 One of, this this guy that was, son's 399 00:17:51,970 --> 00:17:55,941 some wine and things with him, and, he didn't know who I was. 400 00:17:55,941 --> 00:17:58,811 He just was. He had cold calling, and he's like, oh, it's him. 401 00:17:58,811 --> 00:18:00,913 I said, super. It was like, well, you 82 Silvio. 402 00:18:00,913 --> 00:18:03,882 He knew my dad. Wow. 403 00:18:04,149 --> 00:18:05,084 Yeah. 404 00:18:05,084 --> 00:18:10,289 So you became instant friends and he's got my number I'm like right and stuff. 405 00:18:10,289 --> 00:18:14,093 So that happens all the time and it brings people together. 406 00:18:14,093 --> 00:18:15,294 Yeah it does, it does. 407 00:18:15,294 --> 00:18:18,797 Him breaking bread I know here your dad would always say 408 00:18:18,797 --> 00:18:22,367 that that he was sad that that was like a missing heart. 409 00:18:22,501 --> 00:18:25,938 You know, that when you sit down, like you said, you would talk about 410 00:18:26,205 --> 00:18:27,372 what happened in your day. 411 00:18:28,474 --> 00:18:29,108 Yeah. 412 00:18:29,108 --> 00:18:31,043 How many people are doing that now. 413 00:18:31,043 --> 00:18:34,146 You know, I mean even like you know your friends like the relationship 414 00:18:34,146 --> 00:18:37,149 usually gets another level like once you have that 415 00:18:38,383 --> 00:18:40,252 Right. Yeah. 416 00:18:40,252 --> 00:18:42,354 Friends. Too many friends that you want. 417 00:18:42,354 --> 00:18:43,522 That's one of my favorite things to do. 418 00:18:43,522 --> 00:18:45,757 My wife and I get together with friends and just do that 419 00:18:45,757 --> 00:18:49,128 because the guard is down, and you can just be yourselves and 420 00:18:49,361 --> 00:18:53,599 and just the endorphins and the serotonin, the dopamine, all the good feeling 421 00:18:53,599 --> 00:18:58,637 chemicals in your body just, you know, come to the front forefront. Yes. 422 00:18:59,571 --> 00:19:03,342 So we have to I know I'm, I'm, 423 00:19:03,442 --> 00:19:07,179 I'm surprised we've lasted this long without doing in. 424 00:19:07,980 --> 00:19:09,781 Yeah. This is fabulous. 425 00:19:09,781 --> 00:19:12,784 This is the first. 426 00:19:14,153 --> 00:19:15,787 So tell you serving us 427 00:19:16,989 --> 00:19:17,789 okay. 428 00:19:17,789 --> 00:19:18,957 Oh my goodness. 429 00:19:18,957 --> 00:19:21,493 My goodness. This is great. 430 00:19:21,493 --> 00:19:24,096 And to be and we're being served by Tony 431 00:19:24,096 --> 00:19:27,332 the the head honcho here at Woodwinds in Branford you know. 432 00:19:27,499 --> 00:19:27,766 Yeah. 433 00:19:27,766 --> 00:19:31,069 So Tony if we didn't say it you own woodwinds 434 00:19:31,069 --> 00:19:34,072 wedding and special events in Branford Connecticut. 435 00:19:34,239 --> 00:19:36,909 Yes. Yes. 436 00:19:36,909 --> 00:19:38,644 Your sauce. Yes. 437 00:19:38,644 --> 00:19:41,446 Which we'll put the links in for that. 438 00:19:41,446 --> 00:19:44,449 It's silvio's plural sauces. 439 00:19:44,483 --> 00:19:46,018 Wow. Dot com. 440 00:19:46,018 --> 00:19:49,221 And do yourself a favor and order some of this. 441 00:19:49,221 --> 00:19:52,257 If you're not here in the local area where we're broadcasting from now, it's 442 00:19:52,257 --> 00:19:52,791 going to be worth it. 443 00:19:52,791 --> 00:19:56,195 They do ship like we said, they were just shipped out to Vegas. 444 00:19:56,995 --> 00:19:59,898 And, let's get you on that mailing list. 445 00:19:59,898 --> 00:20:01,800 Tony, I've got to ask you something. 446 00:20:01,800 --> 00:20:04,102 Excuse me. Tony. Perfect. 447 00:20:04,102 --> 00:20:06,238 I know I have someone who wants to, 448 00:20:08,006 --> 00:20:10,609 I don't remember what he said. 449 00:20:10,609 --> 00:20:13,612 If you're cooking pasta for a bunch of people, 450 00:20:13,712 --> 00:20:15,881 if it's it's too long in the water, it's going to get mushy. 451 00:20:15,881 --> 00:20:16,782 Yeah. 452 00:20:16,782 --> 00:20:19,518 So how do how do you know? 453 00:20:19,518 --> 00:20:21,019 Why don't you take it off? 454 00:20:21,019 --> 00:20:24,022 I mean, it's a lot of interest to me. 455 00:20:27,593 --> 00:20:30,562 Oh so you have to choose a high quality pasta. 456 00:20:31,230 --> 00:20:34,233 You can't you know that's one of the kids can find us 457 00:20:35,500 --> 00:20:37,302 our dish. 458 00:20:37,302 --> 00:20:40,839 And then you know obviously there's a certain amount of time 459 00:20:40,839 --> 00:20:44,543 you put in for every possible different you get all, you know how hard they are. 460 00:20:45,711 --> 00:20:48,680 And you have. 461 00:20:52,284 --> 00:20:54,720 Gone like an art of pasta and choice. 462 00:20:54,720 --> 00:20:55,721 You could do the rest of the show. 463 00:20:55,721 --> 00:20:58,724 I'm busy. 464 00:21:00,392 --> 00:21:02,494 We're going to be finishing up now anyway. 465 00:21:02,494 --> 00:21:03,996 Yeah. And, 466 00:21:05,597 --> 00:21:07,266 Go on line, chef. 467 00:21:07,266 --> 00:21:10,269 No silviossauces.com 468 00:21:10,869 --> 00:21:15,507 or thewoodwinds.com, and, and it was such. 469 00:21:15,574 --> 00:21:19,344 It was such an honor, be it, you know, talk a little bit of of shop 470 00:21:19,344 --> 00:21:21,747 here, Tony, to be able to do a big party for your, 471 00:21:21,747 --> 00:21:25,150 your dad when you had asked me to did the anniversary party years ago. 472 00:21:25,150 --> 00:21:28,153 That was such an honor here. Woodman's. 473 00:21:28,353 --> 00:21:30,222 Oh, no, I just. 474 00:21:30,222 --> 00:21:30,489 Yeah. 475 00:21:30,489 --> 00:21:33,058 Well, I've always felt the same thing about you, too. 476 00:21:33,058 --> 00:21:36,061 You know, it's just good to see good people do so well. 477 00:21:36,561 --> 00:21:39,798 And, your family has a great reputation, and it's always an honor 478 00:21:39,798 --> 00:21:42,801 to work alongside you as well. Thank you. 479 00:21:42,968 --> 00:21:43,502 Yeah. 480 00:21:43,502 --> 00:21:44,236 Enjoy yourself. 481 00:21:44,236 --> 00:21:47,072 So thank you. 482 00:21:47,072 --> 00:21:49,241 Oh, yeah. Yep. 483 00:21:49,241 --> 00:21:50,542 And Joyce and I are like family too. 484 00:21:50,542 --> 00:21:51,810 We go way back to the 485 00:21:52,878 --> 00:21:53,512 days, you know, 486 00:21:53,512 --> 00:21:56,581 where we first met way back in the 80s. 487 00:21:57,382 --> 00:22:00,385 The 1880s. 488 00:22:00,652 --> 00:22:04,523 On, the radio now, my work over at iHeartRadio. 489 00:22:04,523 --> 00:22:06,525 So I work on a bunch of different radio stations, but, 490 00:22:06,525 --> 00:22:08,960 you know, whenever they need me to fill in, I do that. 491 00:22:08,960 --> 00:22:12,230 I don't have any real set schedule outside of the weekends, Saturday and Sunday 492 00:22:12,230 --> 00:22:15,500 afternoons and, but but it's fun. 493 00:22:15,500 --> 00:22:16,802 It's still fun. 494 00:22:16,802 --> 00:22:18,370 But the business has changed a little bit. 495 00:22:18,370 --> 00:22:19,938 But you have to change with the times. 496 00:22:19,938 --> 00:22:22,074 You got me the country music I did. 497 00:22:22,074 --> 00:22:23,542 I never really listen to it before. 498 00:22:23,542 --> 00:22:25,143 My my wife. 499 00:22:25,143 --> 00:22:26,778 Yeah, yeah, yeah, we listen to it. 500 00:22:26,778 --> 00:22:28,814 I 92 5% on the radio. 501 00:22:28,814 --> 00:22:31,616 Wow. I hear it's going to really appreciate this blog. 502 00:22:31,616 --> 00:22:32,984 All right. 503 00:22:32,984 --> 00:22:34,786 Because this this podcast is available on 504 00:22:34,786 --> 00:22:37,789 all streaming platforms, including the iHeart Podcast Network. 505 00:22:37,789 --> 00:22:41,693 And get it on YouTube, Amazon, Spotify, Pandora, all that down the line. 506 00:22:42,961 --> 00:22:45,964 So, Hahahahaha. 507 00:22:46,365 --> 00:22:48,667 That's right. Yeah, yeah. 508 00:22:48,667 --> 00:22:50,902 So go. Yeah. Thank you Tony. 509 00:22:50,902 --> 00:22:52,771 We appreciate you so much. 510 00:22:52,771 --> 00:22:53,939 And we appreciate this. 511 00:22:53,939 --> 00:22:56,541 This is just been a real this the first time we've done a podcast. 512 00:22:56,541 --> 00:22:58,610 This is episode number whatever it is. 513 00:22:58,610 --> 00:23:00,879 And nobody ever fed us. Yeah. 514 00:23:00,879 --> 00:23:03,882 So so we're expecting this each and every week now. 515 00:23:06,051 --> 00:23:07,486 It's guys right. 516 00:23:07,486 --> 00:23:08,153 Thank you Tony. 517 00:23:08,153 --> 00:23:08,720 We appreciate you. 518 00:23:08,720 --> 00:23:11,723 And thank you so much for tuning in to what's good with John and Joyce 519 00:23:11,890 --> 00:23:12,691 every week. 520 00:23:12,691 --> 00:23:14,659 It's good news positive. 521 00:23:14,659 --> 00:23:16,161 We keep away from the negativity. 522 00:23:16,161 --> 00:23:17,796 No politics. 523 00:23:17,796 --> 00:23:19,731 And it's just been a lot of fun hanging out with Tony. 524 00:23:19,731 --> 00:23:22,100 Thank you Tony. Thank you. Bye for now.