![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_ingredients.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
What $23.57 buys. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chefpeel.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
Reininger peels the butternut squash. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_soupcook.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
The butternut squash begins to cook down. Once it’s soft, it’ll be pureed into a smooth soup. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chefbeets.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
Reininger uses a towel to remove beets from their skins. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_risottostir2.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
Mushroom risotto gets a kick from a chile-infused broth. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_soup.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
Butternut-squash soup. Photograph by Kelly DiNardo
![Frugal Foodie: J&G Steakhouse's Philippe Reininger](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_beets.jpg)
Frugal Foodie: J&G Steakhouse’s Philippe Reininger
A salad of beets, goat cheese, and ginger. Photograph by Kelly DiNardo