Here's How I Find Value (and Make Money) From Leftover Mirepoix

At my Cleveland restaurant, Larder Delicatessen & Bakery, we go through a lot of stock, like most chef-driven restaurants. We typically aim to have two soups on our menu now that colder weather has set in, and that translates to at least two batches of stock a week. Aside from soups, there are numerous sauces, braises, and other dishes that utilize stock, so from the time we open until close (and even...