Frugality is not a dirty word for Gabrielle. Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle is the master of utilizing scraps. Gabrielle is constantly looking into the garbage cans to see what her cooks are carelessly throwing away, and is baffled at what portions are left in the pan, the bowl, the quart container, when it could have, and should have, made its way onto the plate. Money is not made in a restaurant, even a booming one, by throwing good food away.
In this episode, Gabrielle explores what is and isn’t garbage. She uses three iterations of a broth that starts off as water. From braised octopus and potatoes, to Maiale Tonnatto, to periwinkles in chorizo broth, Gabrielle shows us how the most delicious things keep getting better and better the longer you re-use the ingredients.