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Transform Your Holiday Leftovers With 10 Arts’ Chef Nathan Volz

Posted by Chef Nathan Volz on December 11th, 2012

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From holiday gatherings and Christmas dinners to New Year’s Eve parties – I’ve prepared more than my share of meals from leftovers.  I’ve made everything from traditional sandwiches and soups to even shepherd’s pie, but my favorite is one of the easiest and surest ways to please everyone in the family: Holiday Pot Pie.

Growing up, my Mom made pot pies from scratch often, but nowadays I like to let everyone customize individual pot pies to their own tastes by setting up a mini buffet with lots of choices.

The Filling

I set out leftover roasted ham, green beans, roasted sweet potatoes, mushrooms, turkey, crispy fried onions, broccoli, peas and even mashed potatoes and stuffing – all to be used as the filling.  If you happen to have heavy, ovenproof French onion soup or cereal bowls, I’ve found these work the best.

The Sauce

For the sauce, to accommodate 4 pot pies, take 1 quart of leftover gravy and bring it to a simmer on the stove with 1 quart of chicken stock.  Add herbs or spices like fresh thyme and rosemary, but the sky’s the limit! Then, add your favorite fillers into the dish and ladle the sauce over.  Keep at least a half inch free at the top and lay in a piece of puff pastry or pie dough cut out to the size of the dish.  Brush the top of the pastry with a little egg wash and bake at 350 degrees for 20-25 minutes or until the crust is golden brown and the pie is nice and hot throughout.

This is a leftover tradition I know everyone will enjoy. Best wishes for a wonderful holiday season!

Nathan Volz is the Chef de Cuisine of 10 Arts Bistro & Lounge. For more information, please visit www.10arts.com or call 215.523.8273.

Looking for an everyday dinner solution? Try Chef Nathan’s Family Pizza Bar!

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Nathan Volz chef de cuisine of 10 Arts
Chef Nathan Volz The finest local and sustainable ingredients inspire Nathan Volz, chef de cuisine of 10 Arts. Bringing over a decade of experience to his role, Volz is introducing updated menus of the restaurant's refined, modern American cuisine. Highlights include the popular Wild Striped Bass, served with sautéed winter greens and a garlic ginger broth; and homemade Crispy Ricotta Gnocchi, complemented by an indulgent carbonara sauce, bacon and broccoli. Being a top toque was not always in the cards for Chef Volz. An Illinois native, he studied accounting in college before deciding to return to his first calling. Having cooked alongside his mother from a young age and having worked in restaurants since age 16, Chef Volz went on to attend Le Cordon Bleu. Prior to serving as 10 Arts’ sous chef, he was the chef de cuisine for 2 West at The Ritz-Carlton, New York, Battery Park. Chef Volz has also held positions at The Ritz-Carlton Lodge, Reynolds Plantation, and The Ritz-Carlton, Laguna Niguel. www.10arts.com
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