Art Savarese

I've been traveling all over the U.S. for my job the past 37 years, so my sanctuary is spending weekends at home in the kitchen. When I'm at home, I like to eat as a family. Sundays are a big production. I start at 11 a.m., depending upon whether I'm doing a pot of red sauce or doing a roast. I have my helpers, Danielle and Dylan, and make it a family experience, trying to teach them a little of this and a little of that. My daughter is really into cooking with me & make my meatballs.

I do turkeys for Thanksgiving or Christmas on a Weber grill, using indirect heat with coal and wood. I call it my citrus bird, because I like using lemon, limes and oranges. I also like doing roasts, outdoors as well as indoors. For Mother's Day, I love leg of lamb, which I debone myself and make into two roasts and serve on a bed of artichoke hearts, red potatoes and fennel. Traditional Sunday sauce with home made meatballs is a staple in my house. I do my meatballs different than most people.

My daughter just got engaged and she doesn't want a big wedding in a hall. I would use the money to have a backyard reception for her and her Fiancée and help cook with a hired chef!