The entire cast of The Sopranos insisted he cook for them at their Connecticut Foxwoods appearance. And rumor has it they wanted him on set, too, during filming. Irony aside, the guy’s life in South Philly reads like a Sopranos script.
No one could have foreseen that the street life, car-stealing, guns, and his family’s association with the “vending machine business,” would lead to a career in food. But it was food that saved his life, says Martorano, now presiding over five Martorano restaurants in Florida and Vegas. The crowds there often include many A-listers, so waits for a table can run to hours.
It Ain’t Sauce, It’s Gravy is part recipe collection and part candid memoir, loaded with obscenities and pictures of the chef’s giant arms and tattoos. Boy, does it make you want to eat and cook.
— FM
Joanne W. Henderson says
I would like to get the recipes from today’s show December 20, 2014. Where are they?
Faith Middleton says
Joanne, we cruised through his recipes from the book to give you and other listeners a sense of whether the book is for you. Of course we aren’t able to list all his recipes here, but we have given you his recipe for veal piccata because we made it ourselves and loved every bite. That’s why we’re suggesting it for a holiday or weekend dinner. In addition, we have the Alex Province instructions here for roasted chestnuts; and the cocktail he made for us that we went wild over. Cheers! — Faith