Frugal Foodie: J&G Steakhouse’s Philippe Reininger

What $23.57 buys. Photograph by Kelly DiNardo

Reininger peels the butternut squash. Photograph by Kelly DiNardo

The butternut squash begins to cook down. Once it’s soft, it’ll be pureed into a smooth soup. Photograph by Kelly DiNardo

Reininger uses a towel to remove beets from their skins. Photograph by Kelly DiNardo

Mushroom risotto gets a kick from a chile-infused broth. Photograph by Kelly DiNardo

Butternut-squash soup. Photograph by Kelly DiNardo

A salad of beets, goat cheese, and ginger. Photograph by Kelly DiNardo