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Speaker 1: Live from the Mercedes Benz Interview Lounge.

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Speaker 2: Mario Carbone, the famous Mario Carbone. It's okay, you can

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Speaker 2: move for yourself. It's okay. Welcome to the show.

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Speaker 1: Thank you.

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Speaker 2: We have to tell you that yesterday Carbone sent over

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Speaker 2: the care package, the Ultimate, a Spicy Rigatoni. We got

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Speaker 2: some chicken palm, we got a nice seize of salad.

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Speaker 2: It was awesome. You know, I think that this Spicy

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Speaker 2: Rigatoni is that like your official calling card because it

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Speaker 2: seems like it's everywhere.

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Speaker 1: That's the hit song, right, that's the one play the song? Right?

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Speaker 3: You know what I decided yesterday, if I was to

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Speaker 3: be put to death in the electric chair and I

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Speaker 3: had one meal left, it would be your spicy Rigatoni.

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Speaker 1: You had a feel about it, that would be my

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Speaker 1: last meal. First, I'm concerned, what did you do? What

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Speaker 1: did you do?

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Speaker 2: Well?

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Speaker 1: Let this never happens.

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Speaker 3: But what I'm saying is that would be my last meal.

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Speaker 2: Interesting as a chef, as a restaurant owner, what if

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Speaker 2: you got a call from the penitentiary in Huntsville, Texas

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Speaker 2: making this up? They said, mister Carbone, we're putting a

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Speaker 2: man to death tomorrow. His requests for his last meal

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Speaker 2: is spicy Rigotota.

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Speaker 1: I would feel obligated to show up in chef whites

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Speaker 1: and prepare it myself. Well, that's kind of creepy. The

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Speaker 1: entire thing is very creepy. Yes, I agree.

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Speaker 2: If it's in the electric chair, you could he could

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Speaker 2: just hold the bolt and cook it himself. Oh my, cut.

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Speaker 1: Out the metal man. Why not, that's too far, you.

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Speaker 2: Know, Spicy Rigatoni. That sauce is just incredible, that it's

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Speaker 2: we're talking Calabrian chilies. We're talking yep, some cream involved.

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Speaker 1: Sweet onions, Calabrian chili, little cream, little butter, and then

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Speaker 1: the best tomato Cinmaizantos.

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Speaker 2: Here's the thing. It seems so simple, yet it is

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Speaker 2: very simple. But it is very simple. Yet you've elevated

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Speaker 2: somehow by a how just what well?

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Speaker 1: We I mean? You know, we all grew up with

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Speaker 1: that dish and it was kind of just it was

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Speaker 1: a pizzeria dish. It was like kind of the bad

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Speaker 1: Italian restaurant dish. And we were writing the menu originally

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Speaker 1: a carbone and I wrote it in as a as

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Speaker 1: kind of a joke, because it's it's that kind of

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Speaker 1: bastard dish, and then I was like, well, let me

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Speaker 1: let me take a couple of cracks at making it

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Speaker 1: and see if I get anywhere. And I made it,

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Speaker 1: and I was like, you know what, this is pretty good.

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Speaker 1: This is good enough to put on the menu. Let's

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Speaker 1: see what happens. I had no idea that it would

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Speaker 1: become the most pop There was no way of knowing

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Speaker 1: that it was probably the last thing we put on

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Speaker 1: the menu before we opened.

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Speaker 2: Wow, there you go. There's the story.

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Speaker 1: I was just filling in one more slot and I

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Speaker 1: thought I needed a vegetarian pasta. I thought the mix

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Speaker 1: was wrong, and I wrote it in and I was like,

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Speaker 1: all right, this is pretty good. Let's let's let's let's

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Speaker 1: put it out.

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Speaker 2: Danielle. Look at this snooz saucy as now I Mac

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Speaker 2: and cheese, Alfreda just talk right there, Mac and cheese Alfredo.

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Speaker 2: So for Christmas this year, I got this beautiful presentation

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Speaker 2: from Carbone from Mario and that was in there, and

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Speaker 2: I'm like, wow, okay, I'm afraid to pop it. I'm

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Speaker 2: afraid once I start eating this my nipples will fall

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Speaker 2: off or something. It's gonna it's nipple hardening. Goodness.

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Speaker 1: There's been no sign of that happening so far, so

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Speaker 1: you're safe there.

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Speaker 2: Okay, Well, so let's talk about all your sauces. How

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Speaker 2: many sauce sauces in total? Do you have?

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Speaker 1: Just about twenty five different skews of sauces?

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Speaker 3: Now?

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Speaker 1: Whoa okay to withs so?

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Speaker 2: Wow? Okay, toe to toe with rayos. When you were

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Speaker 2: growing up, if you told anyone in your family we're

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Speaker 2: gonna have a jarred sauce today, would they laugh you

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Speaker 2: out of the kitchen because sauces back then we're a

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Speaker 2: different thing.

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Speaker 1: Sauces back then were a different thing. But I think

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Speaker 1: they would have a ry I or early on when

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Speaker 1: I say that, But I think that once they tried it,

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Speaker 1: they'd be pretty proud of it. I think the quality

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Speaker 1: of what yard sauce was back then is not nearly

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Speaker 1: what it is today. And I think you'd find even

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Speaker 1: my tough grandmother maybe trying to sneak in a jar

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Speaker 1: or two of sauce into her cooking as well.

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Speaker 2: I bet she did all along, and you never wered

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Speaker 2: previated that.

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Speaker 1: I don't think she did back then.

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Speaker 3: Now, do you think your sauce is not the type

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Speaker 3: that people need to like play with because I know

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Speaker 3: if I used the yard sauce, I always add little this,

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Speaker 3: some extra scarlet.

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Speaker 1: I'm an adder too. I play with it. Okay, I'll

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Speaker 1: mix different I'll mix different flavors. I'm always I'm always

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Speaker 1: playing with it.

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Speaker 2: But I beg your pardon.

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Speaker 1: I'm I I'm always mixing the sauces Elvis.

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Speaker 2: Okay, Well wait, if you're always playing with your own sauce,

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Speaker 2: then why don't you just make that the sauce.

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Speaker 1: Yeah. I think each person should come up with their own,

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Speaker 1: you know, their own style.

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Speaker 2: Okay, all right, all right, so we'll start there.

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Speaker 1: He can see great on its own. But you know,

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Speaker 1: I get bored.

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Speaker 2: Okay, Hey, how many okay, this is the thing that's

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Speaker 2: kind of mind blowing. How many places in America cannot

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Speaker 2: find your sauce twenty five thousand? Okay, because I remember, Look,

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Speaker 2: you know, I don't worrio carbone from just a restaurant

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Speaker 2: or to in New York City. And then years later,

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Speaker 2: time passes, I go to a grocery store in Santa Fe,

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Speaker 2: New Mexico, and your sauce is there. I'm like, holy crap,

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Speaker 2: he's everywhere. This is actually great news, good for you.

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Speaker 1: I've known you since we were neighbors.

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Speaker 2: We were I didn't know you were neighbors. We were

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Speaker 2: we shared the same bathroom. So how much money per

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Speaker 2: sauce do you get? Like a jar? Like a heavy

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Speaker 2: that jar is that?

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Speaker 3: Like this is a smaller jar, and this is a

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Speaker 3: bigger jar.

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Speaker 2: This is this Like forty five cents goes into Mario's

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Speaker 2: pocket right here.

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Speaker 1: Maybe sauce business is a lucrative business.

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Speaker 3: Okay, is it more lucrative than the restaurant business?

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Speaker 1: Some day it might at the pace that it's growing,

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Speaker 1: someday it might eclipse even the restaurant business.

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Speaker 2: Well, let's talk about let's talk about your restaurant business.

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Speaker 2: I know you. You do Carbon on the Beach, done

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Speaker 2: in Miami every year? Are you did you just announce

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Speaker 2: another year of doing this?

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Speaker 1: We'd we announced another year partnership with American Express May

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Speaker 1: second through fourth formula one weekend. It's the weather's great,

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Speaker 1: the city's at its fullest, and we put on what

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Speaker 1: I think is the best event of the weekend. Are

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Speaker 1: you coming this year? You know what?

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Speaker 2: I keep meaning to get there and.

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Speaker 1: You keep not coming.

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Speaker 2: Well, okay, I'd be brutally honest with you, it's hard

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Speaker 2: to get into that thing sometimes.

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Speaker 1: Don't do that, you know him, don't you know?

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Speaker 2: I'm not the kind of guy that likes to make

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Speaker 2: a phone call.

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Speaker 3: Hey, can you get me to come over and make

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Speaker 3: your sauce?

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Speaker 2: I mean really, that's right. The thing is, you can't

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Speaker 2: go online and you can reserve. Yes, you can reserve

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Speaker 2: for this, And how wouldn't we doing that? Just a

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Speaker 2: little too early for that, isn't not?

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Speaker 1: American Express has already got advanced ticket sales happening, so

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Speaker 1: you can you can you can buy tickets early from

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Speaker 1: American Express and then they go online through us in

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Speaker 1: the next couple of weeks.

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Speaker 2: Let's get back to the restaurant business. You know. I

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Speaker 2: go for my walks every day. I always walk right

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Speaker 2: by Carbone. I always kind of look in and make

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Speaker 2: sure they're doing the job. Frix, you appreciate that. I

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Speaker 2: keep keep an eye on how many restaurants are you

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Speaker 2: up tomorrow? We have fifty restaurants right now open, and

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Speaker 2: then we probably have another twenty or so in development.

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Speaker 2: And I'm thinking the Carbone brand itself is like six

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Speaker 2: or seven of those.

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Speaker 1: Right yeah, So we have seven open car Bones and

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Speaker 1: then we have two opening this year, London in September

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Speaker 1: and du Buy in October.

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Speaker 2: Wow.

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Speaker 1: Wow, you know.

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Speaker 2: You have one Carbone and you're able to be there

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Speaker 2: and keep an eye on things. But if you have

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Speaker 2: seven Carbones and now fifty of the restaurants going, how

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Speaker 2: do you keep quality up and running to your standards?

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Speaker 2: Because I know your standards are high.

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Speaker 1: Yeah. I keep tight communication with everybody, So we have

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Speaker 1: WhatsApp chats, we have video zooms all the time, we

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Speaker 1: have digital recipe books that I oversee. I do training

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Speaker 1: videos that I send out to all the chefs and

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Speaker 1: then and then I get to as many as I can.

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Speaker 1: But I'm always really close to that chef team around

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Speaker 1: the world and making sure that we're all doing everything

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Speaker 1: exactly the way that I want, same way the books

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Speaker 1: should be. And then I have a team allocated in

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Speaker 1: the company. They're the travel team. They spend all year

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Speaker 1: on the road, so they just go from place to

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Speaker 1: place to place to place.

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Speaker 2: So they are you representing you?

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Speaker 1: Yeah?

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Speaker 2: Everywhere? Yeah, So do you miss the days where you

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Speaker 2: could just walk in and just fire someone? I mean,

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Speaker 2: and I'm sure you've fired many people in your in

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Speaker 2: your time.

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Speaker 1: I've fired many people. You know, at this point we

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Speaker 1: have over five thousand employees at Major Food Group, and

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Speaker 1: in the early days, it was kind of to facto

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Speaker 1: my job to the fire guy.

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Speaker 2: Did you enjoy that secretly?

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Speaker 1: You know, it depends on who you're firing and what

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Speaker 1: they do. Sometimes I really enjoyed it, and sometimes it hurt.

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Speaker 1: But the method is always the same. You know. My

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Speaker 1: method of firing is, well.

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Speaker 2: Hold on, hold on, fire me. Okay, Okay, let's okay,

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Speaker 2: So we sit down, you call me in.

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Speaker 1: What did you do?

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Speaker 2: Well, I don't know you're here to talk to me.

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Speaker 1: She changes a little bit of the dynamic of this firing.

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Speaker 2: Okay, let's say I've I've broken twenty five dishes in

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Speaker 2: the past week, right, I don't know.

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Speaker 1: That's stupid, Okay, So I would I would you invite

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Speaker 1: you in for a meeting. You'd sit down, and then

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Speaker 1: immediately upon sitting down, I'm gonna let you know that

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Speaker 1: you're being fired, you're being let go, and then we'll talk.

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Speaker 1: We can we can talk it out from there, but

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Speaker 1: it's always important to fire immediately, get it out of

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Speaker 1: the way, and then we'll have a little bit of

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Speaker 1: a conversation as to maybe why, and then that'll be

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Speaker 1: it so really quickly, so you'll sit down like, hey, Elvis,

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Speaker 1: how you doing great? Quick? Cordial Listen, we're letting you

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Speaker 1: go today X y Z. Reason it didn't work out,

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Speaker 1: I'm sorry about that. We wish you well and uh,

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Speaker 1: I hope you know, I hope you're successful in your

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Speaker 1: next your next job.

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Speaker 2: What did I do? Why are you living.

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Speaker 1: Only twenty five plates last week?

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Speaker 2: Okay?

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Speaker 1: You know you know?

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Speaker 2: Okay, and unfortunately they had food on them at the time. Yeah,

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Speaker 2: and they were usually over the heads of diners. Yes,

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Speaker 2: some of them landed on all right, okay, so your

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Speaker 2: your a liability? Well, couldn't you talk to me about

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Speaker 2: this and we work it out? Maybe you give me,

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Speaker 2: give me a time to cure that problem.

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Speaker 1: Well, we did. We did have a if you remember,

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Speaker 1: we did write you up a couple of times earlier

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Speaker 1: before that, so you were on your last warning. And

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Speaker 1: then that last tray of food that fell in the

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Speaker 1: lapse of you know, missus Smith last night.

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Speaker 2: That was the last well, I didn't know this was

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Speaker 2: the last row. I thought it was the fact that I.

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Speaker 1: Had no We we went over it, Okay, yeah, well

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Speaker 1: I thought you had We had two warnings previously.

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Speaker 2: Okay, we're not letting me speak, I mean, with all

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Speaker 2: due respect, I thought maybe you were letting me go

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Speaker 2: because of my flat chilens.

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Speaker 1: This is not this is not a give and take here.

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Speaker 1: So so you're saying it's done. No, no, it's it's

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Speaker 1: definitively done.

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Speaker 2: Okay, then why are we talking? I could just walk

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Speaker 2: the hell out of here.

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Speaker 1: Yeah? Yeah, I thought it was important that you heard

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Speaker 1: from me. Okay, you know I want to I want

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Speaker 1: to give your respect to hearing.

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Speaker 2: From about page. Is there a separatece package here it?

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Speaker 1: H yeah, you be in touch with human resources?

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Speaker 2: Okay, right, you want to make me a little lunch

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Speaker 2: before I head out?

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Speaker 1: Can I get a jar sauce? Can take a jar

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Speaker 1: sauce in the way I remember I used to put

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Speaker 1: to you.

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Speaker 2: Okay, I get a jar of sauce for my service?

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Speaker 3: Why small jar?

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Speaker 1: Not the big one? Not this one?

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Speaker 2: What a company?

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Speaker 1: See? I don't know.

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Speaker 2: I've never ever fired anyone in my life. This is

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Speaker 2: why I would be a bad businessman. There's always some

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Speaker 2: sort of loyalty they had with me, even if they're

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Speaker 2: the worst, non productive person in the world. I still

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Speaker 2: find that little thing and I'm not it's not fair

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Speaker 2: to them because they're never going to grow in my company.

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Speaker 2: I will never let them, so it's kind of my issue.

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Speaker 2: I'm kind of an idiot like that. I can't fire people.

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Speaker 1: You gotta just put them out there out of their

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Speaker 1: misery immediately.

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Speaker 2: I see that worked. Actually, I felt as you immediately

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Speaker 2: fired me, and then you said, Okay, let's talk about it.

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Speaker 2: What's scary? You keep saying something I can hear you.

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Speaker 2: I just need to hear about the ultimate meatball making

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Speaker 2: method from the master himself. Now do you do the

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Speaker 2: pan fried thing, the baking thing, or cook it fully

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Speaker 2: in the sauce? What is the best way to make

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Speaker 2: the meatball scary? Are you busy after the show? I'd

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Speaker 2: be free to come in.

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Speaker 1: This is obviously a multiple step process. Meatballs for me

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Speaker 1: are a blend of three meats, veal, pork, and beef.

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Speaker 1: The pork, I substitute out lean ground pork for pork sausage,

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Speaker 1: so it's pork sausage, veal, and beef. Then, instead of

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Speaker 1: using bread crumbs, because the bread crumb is going to rehydrate,

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Speaker 1: it's going to take the moisture away from the meats.

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Speaker 1: So I put in what's called panad, which is a

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Speaker 1: stale bread that's been soaked in milk. So that becomes

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Speaker 1: the bread that goes inside. It keeps the whole thing

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Speaker 1: really moist. Eggs, cheese, onions, garlic, all that. That's your mix.

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Speaker 1: Let the mix cool. Then roll them into balls. Then

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Speaker 1: they get deep fried and fried and olive oil. They're

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Speaker 1: still raw inside. They got a nice little crust. Then

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Speaker 1: they go into a pan with tomato sauce and parmesan cheese.

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Speaker 1: They get wrapped up and they get slowly cooked, really gentle.

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Speaker 2: I'm glad we had this conversation.

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Speaker 1: I don't know, I don't know how we got here,

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Speaker 1: but I hope that answered your question. Now that I'm fired, scary,

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Speaker 1: you're hiring him, by the way, are coming back next time,

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Speaker 1: and you're in charge. God, Carbone, fine food.

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Speaker 2: These sauces are everywhere, and you gotta you gotta get them.

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Speaker 2: You gotta get all of them.

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Speaker 1: And you're coming this year to carbonch Okay.

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Speaker 2: I'm coming. I'm getting mad, I'm geting blieted. Okay, I'll

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Speaker 2: be there.

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Speaker 1: I just feel like we go through this over and

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Speaker 1: over again, and you just don't cut show up. Every year,

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Speaker 1: I'm like, where's scared? Where where's Elvison? Oh?

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Speaker 2: See, scary.

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Speaker 1: I would like both of you to be there.

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Speaker 2: Oh god, I'm not going if he's going.

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Speaker 1: And every year I'm just disappointed.

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Speaker 2: Okay, I can't disappoint you any longer.

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Speaker 1: Please?

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Speaker 2: Can we talk about this pinky ring? You bought?

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Speaker 1: This one?

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Speaker 2: Is that the one?

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Speaker 1: This is mister Sinatra's ring?

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Speaker 2: Yes?

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Speaker 1: Is it really?

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Speaker 2: By the way, I love how you don't call him

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Speaker 2: Frank or Frankie, you call him mister Sinatra. Can I see,

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Speaker 2: don't get too close. She's from the Bronx. You'll never

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Speaker 2: see it again. Good God, it's a.

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Speaker 1: Long story, but yeah.

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Speaker 2: So this belonged to.

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Speaker 1: That belonged to Tony Bennett. So Frank made Frank had

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Speaker 1: broken his pinky shooting a movie, and that ring didn't

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Speaker 1: fit him anymore, so he had it remade. And when

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Speaker 1: he had it remade, he decided to remake twelve of

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Speaker 1: them to take care of, to give one to each

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Speaker 1: of his kids and to some of the closest people

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Speaker 1: in his life, Quincy Jones, Tony Bennett, the kids all

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Speaker 1: got one, and then about a year and a half ago,

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Speaker 1: mister Bennett passed away and I went to an auction

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Speaker 1: of his possessions and I was kind of shocked that

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Speaker 1: this was there, And so I bought Frank Sinatra's Tony

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Speaker 1: Bennett Ring.

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Speaker 2: How cool is that? See, I know that you are

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Speaker 2: obviously a big fan of Frank Sinatra. We actually spent

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Speaker 2: a week in his Palm Springs house. It was awesome

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Speaker 2: because you could feel his ghost rolling around in there.

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Speaker 1: It's untouched.

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Speaker 2: So I went to the bathroom one morning not to

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Speaker 2: get tomorrow's and I was sitting there doing my business.

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Speaker 2: I realized, oh my god, this is where Frank used

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Speaker 2: to sit down and pooh every day. And I was like,

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Speaker 2: and it kind of hit me upside the head.

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Speaker 1: I'm like, whoone?

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Speaker 2: And I actually a little hungover. I tried to have

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Speaker 2: a conversation with him. I'm thinking, I know you're with me, Frank,

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Speaker 2: I know you're hearing your bathroom with me.

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Speaker 1: Where'd you tell him?

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Speaker 2: I'm never going to divulg that. So Mario has a

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Speaker 2: new coffee table book. It's called Carbone. Yes, have you

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Speaker 2: ever wanted to do your own coffee table book? I

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Speaker 2: wanted to do the Tequila Shot Orgasm book and hear.

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Speaker 3: Me, what would that look like?

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Speaker 2: It's a photo close up of a face and you

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Speaker 2: have to guess whether there they just took a shot

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Speaker 2: of tequila or they just just edt our guests. I

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Speaker 2: like that.

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Speaker 3: I would buy this book.

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Speaker 1: Don't you think that no has anyone passed on this yet? Right?

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Speaker 2: No, it's in development stages. So but Carbone the table

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Speaker 2: the Coffee table book is what story you're telling it

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Speaker 2: with this book.

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Speaker 1: We decided to do it because last year the restaurant

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Speaker 1: turned ten years old, and we've been blessed in so

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Speaker 1: many ways at that restaurant. One of the big things

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Speaker 1: that's so unique about the place is that virtually the

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Speaker 1: identical staff from ten years ago was still there, which

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Speaker 1: just doesn't happen in restaurants. People come, they go, they quit,

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Speaker 1: and we have basically the same team. So I thought

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Speaker 1: this is a perfect opportunity to sort of memorialize the

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Speaker 1: first ten years of this place, both food, but the

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Speaker 1: style that we do it, the decor, the music, the people,

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Speaker 1: the personalities, get everyone in this thing and make sure

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Speaker 1: that we have a living testament to like the first

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Speaker 1: ten years. Because I'm so grateful for everyone I did that.

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Speaker 2: I would love to see that, and I can't wait

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Speaker 2: to see that.

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Speaker 1: I've got one coming for him.

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Speaker 2: Oh no, stop, you're so giving. I know cars on

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Speaker 2: the way. Oh is this from mister Carbone? Please send him,

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Speaker 2: send him some roses and say thank youppreciate that. And

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Speaker 2: the asline books are beautifully done. They're quite pricey. My

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Speaker 2: kind interesting point here is everyone can do their own

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Speaker 2: coffee table book from their lives. You can. You can

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Speaker 2: self publish.

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Speaker 1: Tequila and I can't wait.

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Speaker 2: Don't you steal my idea? Mario.

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Speaker 3: You know how many jars of sauce they have sult

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Speaker 3: since twenty twenty one?

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Speaker 2: Is there a number?

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Speaker 3: Eighteen million jars of salts?

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Speaker 2: Got forty five cent jar.

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Speaker 1: It's the fastest growing product in America outside of beverages.

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Speaker 2: I love that.

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Speaker 1: Yeah it is.

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Speaker 2: And of course we're talking about Carbone fine food. These

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Speaker 2: these sauces are amazing. Don't don't ever poo poo a

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Speaker 2: Jarge sauce.

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Speaker 1: Don't you poopoo.

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Speaker 2: There's no poopoo in a Carbone sauce. But congratulations on everything.

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Speaker 2: As I've said all the times you've been here, and

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Speaker 2: the moment you are in the kitchens, is working the line.

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Speaker 2: I hope you never ever give that up. I hope

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Speaker 2: you always find time to do that.

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Speaker 1: I hope so too. I love it.

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Speaker 2: Excellent Mario Carbone, thank you, I'm sorry. Was that funny?

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Speaker 2: El Vista ran in the morning show.