Cooking with B. Smith

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The February snowstorm put a lot of events on hold. There were some dynamic things that took place that few could attend. Many events had to be rescheduled. During that storm western Pennsylvania native entertainment and style expert, B. Smith was in town but not many were able to see her. On March 27 she returned to introduce the Giant Eagle Market District crowd to her Extra Virgin and Premium Olive oils. She also signed her new book “B. Smith Cooks Southern-Style.”

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IN THE MARKET DISTRICT KITCHEN—B. Smith.

Extra virgin or virgin oils are made from the first oil to come from the olive. They usually have less than 1 percent acidity, and should always say “cold pressed” on the label. These are the fruitiest—and most expensive—olive oils. Color ranges from pale gold to deep gree. Usually the lighter the color, the milder the oil. Use these oils in salads, drizzled over vegetables, or for dipping crusty bread.

Smith extends her lifestyle expertise as the owner of three successful B. Smith restaurants. Recognized by Elle Décor as one of America’s 10 most outstanding non-professional chefs, she opened her first restaurant in 1986; her longtime establishments currently include those on Restaurant Row in New York; in the historic Beaux-Arts Union Station in Washington, D.C.; and the scenic Long Island Hampton village of Sag Harbor.

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An engaged audience included former classmates and friends.

Smith’s flair for décor, demonstrated in the ambiance of her restaurants, led to the development of her first home collection, which debuted at Bed Bath & Beyond in Spring 2001. The B. Smith with Style Home Collection is the first line from an African-American woman to be sold at a nationwide retailer. Her line still appears on the shelves of the popular home store and is rich in style and color.

You’ll find the B. Smith brand of Olive Oil on the shelves of Giant Eagle.

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