In March, Major Food Group, best known for its Carbone restaurants in New York and Miami, announced it was entering the consumer packaged goods market with three sauces sold under the Carbone Fine Foods label. The marinara, inspired by the sauce that tops a veal parm at Carbone, was bottled with home cooks in mind, who’d likely substitute with chicken.
ZALAZNICK: What is the role of sauce in a chicken parm?
CARBONE: One of the major players.
ZALAZNICK: You got the chicken, you got the breadcrumbs, you got the sauce, you got the cheese.
CARBONE: That’s it. That’s all you got.
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