Cheap & Chic

G knows how to stay fabulous on a budget (well, at least the fabulous part is true. A-hem.) In this episode Nadia applies the "fake it until you make it motto" to dinner, creating a luxurious menu with affordable ingredient swaps. Seafood can be expensive, but Calamari fries with homemade cocktail sauce taste as good as they are cheap. For the main: Mushroom medallione pasta in a porcini demi-glace. Dessert is served with an Amaretto mousse in an almond lace bowl. Panos tells us where to find the best deal on squid. The Spice Agent reports on reasonably priced porcini powder. G riffs on how creativity can replace cash, both in and out of the kitchen.