Good Gravy!

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l Bundy would have been proud. He was married with children. His wife Peg could indeed buy up the bacon and try finding a pan but eventually, they’d call for take-out. Now, if Al had done things differently and married Laura Castellano, he’d be at this very moment snoozing his way into the warmth of a post-pasta nap.

Laura Castellano – domestic diva – would have done him proud. She said her gravy, known in the hinterlands as spaghetti sauce, has two important ingredients: "I add a hint of fennel and a lot of TLC." Her tangy elixir contains a cup and a half of two kinds of wine and a generous dash of secrets. It was excellent enough to win Gravyfest 2004, a regional contest held in November at the Wachovia Center in South Philly. Her gravy-al-gusto won a grand prize of a trip to Abruzzo, Italy.

The contestants on hand that day were finalists culled from legions of applicants who initially wrote heartfelt essays to participating radio stations. The entries were penned in hopes of coaxing an invite from the selection committee. The cooks who were contacted then took a batch of their best gravy to a panel of chefs at selected grocery stores. Taste-offs led to the naming of 10 finalists who took their version to the contest. It was a festive day, for scores of area businesses were on hand with free product samples.

Although Laura Castellano had never entered a cooking contest before, she said that in her mind’s eye she could see herself packing suitcases and going on the trip to Italy. She said, "I just have a love for food, for baking and cooking. I make a pound cake to die for and I do my cream puffs from scratch."

Perhaps her cooking was spiced by regional influences. Although she was born in Brooklyn, nearly 30 years in the neighborhood of Fifth Street and Oregon Avenue exposed her to other exceptional cooking gurus. Mostly though, it was Laura’s mother Theresa, now 82, who taught Laura about food and a grandmother who passed on at 93 who taught Laura about cooking techniques. Laura’s kitchen is her play area. She advises using fresh ingredients over dried and utilizing whatever is in season. She also recommends designing one’s kitchen so that access to needed dishes, pots and pans is quick and easy. Digging under cupboards on hands and knees to find a particular pan that’s hidden behind the cleaning products tends to stifle creativity. Laura likes to keep everything she needs within reach and displayed in an attractive style. "It’s ambiance that cleans up easy," she said.

Whatever the reason for her love of cooking, Laura’s husband Carl is happy. So too is grown son Rich and his girlfriend Kristin. And a grown daughter, Lisa, and her fianc� Jim. Family feasts are frequent and showcase veggies, poultry and fish, unless it’s pasta night.

Currently a resident of Glassboro, NJ, the vivacious brunette chattered, "Thank you, thank you," when her victory at the Wachovia was announced. The crowd pushed in and reporters shouted questions. Friends wielded video cams. A crystal vase full of long-stemmed roses found a home on the table before her. It was rumored that talent scouts from The Tony Danza Show were on hand.

In her mind’s eye, Laura visualized the victory as the launch pad for future opportunities — radio interviews, movie roles and speaking engagements. She imagined a bunch of not-yet-born grandchildren in her not-yet-opened restaurant, all helping their grandmother cook. She watched her email, zappalal@yahoo.com, for congratulations from the President.

Then, Laura Castellano, domestic diva, returned for a moment to Earth, looked out over the crowd and said: "I want to thank G & M Meats. And Tony Morelli, for my basil. And Jerry at ShopRite in Glassboro, for my flank steak. And…"