The Comfort of Good Food and Friends

I was inspired this week by, of all things, an obituary in The Economist. This story colorfully detailed the life of Pableaux Johnson, a man I didn’t know but wish I had. And it gave me an idea. The piece opens by describing a weekly ritual Johnson presided over – a Monday supper of red beans and rice for 8 to 12 people at his New Orleans home. The format was simple: no phones; pay attention to the people around you; don’t sit next to someone you know; and BYOB. Guests rotated, but included friends, friends of friends, as well as neighbors, out-of-towners, lawyers, musicians, chefs, journalists, teachers, and doctors. They were young; they were old; a mix of races and social classes.

The common denominators were the red beans and rice, and his grandmother’s oval kitchen table. Such tables, he said, have souls. They retain the memories of those who have gathered in the past. It was around this table that a new set of people met each week to share a meal and converse. As for the meal, Johnson’s approach was typically New Orleans: if you’re going to cook, you may as well make something delicious, and if you make something delicious, you may as well eat that meal in good company. And typically, Monday night dinners in New Orleans are likely red beans and rice because the ham bone from Sunday dinner could simmer away all day in a pot of beans. I think it’s a great concept and lots of fun.

I’m a firm believer in the concept of sharing a meal with others as a way to foster social amity in a community. It’s also an easy way to make new friends. I’d start by making a list of potential invitees, then choose five or six guests for the first dinner – people who might enjoy each other’s company and are good at making conversation. For the main course, I’d pick my favorite dish that’s simple but delicious and feeds a small crowd – a meatloaf? Your best chili with rice? A lasagna casserole? A quiche? Something that’s repeatable and economical, not too messy and easy to eat to encourage conversation over food and drink.

See how it goes, ask your guests for feedback and suggestions, and decide when you want to host the next one. Once your conversationally friendly meals have become a local institution, you should be in the same situation as Pableaux Johnson. He also borrowed his favorite phrase from his grandmother: “Ain’t we lucky.”