Scraps of Wisdom: Phillip Foss
It’s the post-brunch dilemma that has plagued scrap savers for years: what to do with brunch leftovers? Last week, I pigeonholed Lockwood’s Phillip Foss into talking shop on the eve of Restaurant Week (such a good guy) and he shared this advice for giving your leftovers a second chance:
“If you’ve got a lot over potatoes or vegetables, I like to make a frittata. A lot of times, [potatoes] get left over on peoples plates. So, I’d make a sandwich with a leftover frittata.”
Toss those puppies into a frittata using Foss’s recipe on his blog, The Pickled Tongue — which is a wonderful read if you haven’t checked it out already.
Note: Foss will also be celebrating the big 4-0 at Pops for Champagne this Monday, which promises to be a much more affordable and intimate alternative to Art Smith’s 50th birthday at World Fest.
