An Evening with Oliver Friendly

Upon meeting Oliver Friendly, you get the sense that he could have been many things: a salesman, an actor, a lobbyist, a teacher, a PR executive; anything that would have allowed him to thrive as the center of attention. But this graduate of L’Academie de Cuisine loves food, and he enjoys taking care of people. Thus, a natural-born entertainer turned his attention to cooking.

On a rainy Sunday night a few weeks ago, J. hosted a private cooking lesson for 4 friends. Oliver brought all of the ingredients and cooking equipment and showed remarkable resourcefulness when he had to make do in a kitchen that is fairly well-stocked but hardly ever used. I had given him some preferences, but left the menu planning up to him. Our three-course dinner featured a salad with heirloom tomatoes and a living lettuce, heritage pork with fingerling potatoes and asparagus, and a simple chocolate mousse with strawberries. All of the ingredients come from the farmer’s markets in the Washington, D.C. area.

It sounds a bit cliché these days but there is a lot to be said for respecting the ingredients. Oliver’s demonstration (it could have been a class if we had been more gun-ho about participating, but it was a weekend and we were delighted to have somebody else do the work for a change) was all about the stories behind the ingredients that made up our meal. It is a truth universally acknowledged but seldom discussed that most food comes from living, breathing beings, and that the lives that they lead, however short or utilitarian, directly impact the food we eat, be it its taste, texture, price, or overall health.

The evening was well-paced and we were asked to pinch, smell, blanche, and even taste. He told us what he was doing and why he was doing it at every moment. The techniques were simple – he wasn’t out to impress us, but rather to make sure that we deemed food that doesn’t come from a packet or comes from a professional kitchen accessible. I don’t see myself making a prep list anytime soon, but taking the time to cook and enjoy the fruits of your land, especially in the company of friends, is something to smile about.

Oliver Friendly
Personal Chef
Eat & Smile Foods
(202) 270 1018
www.eatandsmilefoods.com