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Set Sip Serve and Angeleno Magazine Feature

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I had the pleasure of being featured on setsipserve.com alongside Mary Alice Haney, the personality behind the new high end, luxury clothing line, Haney.

“On this night for Mary Alice, Lulu Powers, The Entertainologist, created a beautiful dinner party with a chic colorful table. Lulu has designed the most fun, creative party tents/canopies that she set up in Mary Alice’s backyard where we all gathered to enjoy Lulu’s “Sneeky”. From there, we all got to sit at the dining room table that was filled with eclectic small vases holding colorful flowers. Lulu is a genius when setting a table. Her flair for originality comes out in the details such as the gold objects on each of our plates.”

 


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Lulu’s Tarragon and Mint Frozen Lemonade with Vodka

INGREDIENTS:

1 Can or 12 oz Frozen Lemonade
1 1/2 Cans vodka (use the can as your measuring cup)
1/2 can chopped cucumber
1/2 can pulled tarragon
1/2 can pulled mint
1 can club soda

DIRECTIONS:

Step 1: Put the lemonade,vodka,cucumber,tarragon,mint and ice into a blender and blend well.

Step 2: Pour the contents into a pitcher, add the club soda and stir

Step 3: Pour over a glass filled with ice, and add a fun straw, a slice of clementine,cucmber or whatever fruit you have on hand. Enjoy!!

*Recipe Courtesy of Lulu Powers

*Photo by Stefanie Keenan


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Lulus Spinach Kale Bites with Sweet Potato Aioli Adorned with Armenian Labne

INGREDIENTS

For Kale Bites:
1 medium chopped onion
2 cloves minced garlic
2 Tbsp. extra-virgin olive oil
2 Tbsp. salted butter
6 ounce fresh baby spinach (5 oz. of frozen)
2 cups packed fresh kale
2 scallions thinly sliced
1 egg
2/3 cup panko breadcrumbs, plus extra for coating ( I toast Udi’s bread then put in food processor and pulse for gluten free)
3⁄4 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Dash of Cholula (my fav hot sauce) more if you want
Olive oil cooking spray

For Sweet Potato Tapenade:
3 Sweet potatoes baked and peeled
3/4 cup almonds
2 cloves garlic
3/4 cup parmesan
1 lemon juiced and zested
1/4 cup canola oil or olive oil
Salt and pepper to taste
Optional: 1 stp or more of Cholula

For Armenian Labne:
1/2 cup lane or sour cream
1 tsp pomegranate molasses
1/2 tsp Za’tar

INSTRUCTIONS

For Kale Bites:
Step 1: Preheat Oven to 375 Degrees F

Step 2: In a frying pan, heat and melt butter with olive oil. Add onion and garlic. Saute until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.

Step 3: Place cooked contents into a food processor along with scallions and pulse for several seconds. Transfer mixture to a medium bowl.

Step 4: Add one egg, ⅔ cup breadcrumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of Cholula.

Step 5: In a small bowl or flat dish, put some bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make small ball with your hands. You can use mini ice cream scoop too. It’s up to you to decide what size you would like to make them.

Step 6: Gently roll ball into panko bread crumbs to coat evenly.

Step 7: Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm

For Sweet Potato Tapenade:
Step 1: Put everything in the Cuisinart but the sweet potatoes.

Step 2: Pulse till chunky, then add peeled sweet potatoes. Pulse to your likeness.

Notes: Bake sweet potatoes and pull skin off when hot, it’s easier. Add the sweet potatoes when they are warm. It seems to mix better this way and enhance all the flavors.

For Armenian Labne:
Step 1: Mix all together

To Serve:
Put a dollop of the sweet potato aioli on your spinach kale bite and finish with the armenian labne. Please substitute if you do not have the Za’tar and maybe add finely chopped scallions or chives.

*Photo by Stefanie Keenan

Check out the spread in Angeleno magazine below featuring Kale Salad with Mint Pistachio Pesto

 

Pesto:
2 cups Mint
1 cups pistachio
Zest and juice of 1 lemon

 

Pulse the pesto ingredients in a good processor.

 

Salad:
One head of kale, washed, dried, and julianned.

 

Toss kale with one tsp. olive oil, one tsp. lemon juice, salt and pepper. Add pesto and toss.

 

Stevie’s Salad Dressing:
1 cup olive oil
1/2 cup white balsamic vinegar
2 tsp. Dijon mustard
2 tsp Worcestershire sauce
1 lemon juiced
1 tsp. Tabasco
5 cloves garlic, pressed

 

Pull out a glass jar, add ingredients, and shake, shake, shake!

 

 

 

 

 

 



LP A

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LuluSet Sip Serve and Angeleno Magazine Feature

Malibu Boys and Girls Club Party!

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On Sunday I had the pleasure of doing an event for the Malibu Boys & Girls Club hosted by Shelley Litvak and Jaye Eigler. We wanted to use a bit of nautical as it was at Shelley’s home on the beach. Incorporating Sail rope, buoys, and shells is an easy way to Luluize any gathering.  Its makes it fun, and a little outside the box.

Turn any wooden surface (the buoy) into an impromptu sign with a chalk paint pen. It’s easily erasable with a damp cloth. Wrapping sail rope around the silver wine vessel makes for a more casual & creative look.

A favorite of the night was my signature Turkey Meatballs with tomato jam, feta, & fresh basil.  Try my scrumptious recipe below;

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TURKEY MEATBALLS

Makes 8 burgers or 40 mini meatball PRE HEAT OVEN TO 400 DEGREES THIS RECIPE CAN BE USED FOR MEATBALLS,SLIDERS,TACO’S JUST ABOUT ANYTHING………
1LB GROUND TURKEY
1LB SPICY TURKEY SAUSAGE OR REG SAUSAGE (YOUR CHOICE)
1 CUP RICOTTA
2 EGGS
1 CUP GROUND BREADCRUMBS
1⁄2 CUP PARSLEY LEAVES
2 TABLESPOONS OREGANO LEAVES
1⁄4 CUP OLIVE OIL
2 TSPNS FENNEL SEEDS
1/8 TSP RED CHILI FLAKES (OPTIONAL)
SALT TO TASTE

PUT OLIVE OIL, PARSLEY, OREGANO, FENNEL SEEDS AND RED CHILI FLAKES ALL IN A BLENDER AND BLEND. MIX THE TURKEY, SAUASAGE, RICOTTA, EGGS, BREADCRUMBS AND HERB MIXTURE WITH YOUR HANDS. Form into any size ball you want to or burger. Depends on what you feel like.

NOTE: I ALWAYS FRY A LITTLE MEATBALL UP TO TASTE SO I CAN ADJUST THE SEASONING

TOMATO JAM:
1⁄2 CUP OLIVE OIL
1 LARGE ONION (JAY OMIT THIS AND ADD 3 MORE CLOVES GARLIC)
3 CLOVES GARLIC
1 BAY LEAF
2 TABLESPOONS TOMATO PASTE
2 28 OUNCE CANS DICED TOMATOES

*SOMETIMES I EVEN THROW SOME CARROTS INTO THE SAUCE. THEN BLEND IN BLENDER OR USE FRESH TOMATOES WHEN IN SEASON.

HEAT OLIVE OIL IN A PAN. ADD THE ONION, OREGANO, BAY LEAF AND GARLIC. COOK UNTIL SOFTENED. ADD THE TOMATOES,TOMATO PASTE AND BRING TO A BOIL THEN TO TURN TO SIMMER. TRY IT AND ADJUST THE SEASONING. I LIKE TO KEEP IT COOKING SO ITT GET’S THICKER. WHEN YOU FEEL IT’S DONE,TURN OFF. PUT THE MEATBALLS IN A PAN FITTED TIGHTLY WITH SIDES. POUR OVER SOME OF THE SAUCE. BAKE FOR 20 MINUTES.

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LuluMalibu Boys and Girls Club Party!
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Tête-à-Tête: Lulu Powers

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I got to sit down with fabulous friend Carla McDonald, founder of  The Salonniere, to discuss how to “Luluize” your party from the very start.  Check out her article on The Salonniere

Hi-de-ho, babycakes. Come on in and meet my fabulous friend, Lulu, also known as “The Entertainologist.” In addition to being one of the country’s most inventive celebrity chefs and event designers – her clients have included luminaries from Madonna and Herb Ritts to US presidents - she’s the best-selling author of Lulu Powers: From Food to Flowers, a beautiful, comprehensive and completely accessible party-planning guide. Trust me, this L.A. lady’s natural beauty, colorful personality and bohemian flair are as intoxicating as her “sneekies,” Lulu’s pet name for giggle water. Go ahead, doll, grab your sneeky and join the fun. Lulu’s spilling the beans about how to cook up a fresh, fun and fanciful fete and you’re not going to want to miss one delicious morsel.

About how many events do you plan per year? 100

What’s the last party you planned? An al fresco dinner party for 70 people hosted by Catharine and Jeffery Soros to thank the donors of the LA Dance Project. We designed a gorgeous dinner using Katherine’s own china and down-home burlap tablecloths that she wanted to incorporate.

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Lulu with clients, Catharine and Jeffery Soros

What party are you planning now? A cocktail party at producer Shelley Litvack’s Malibu beach house to raise funds for the local Boys and Girls Club. We’ll be doing mini versions of fun, summer foods like lobster rolls. But, honestly, I won’t finalize the menu until that morning when I see what looks fresh and tasty at the Malibu Farmers Market. Let’s go from food to flowers. What your best tip for… Food: Always use fresh. Cocktails: Learn how to make at least one good classic cocktail that you can serve all the time. Champagne: Serve Schramsberg Vineyards champagne – it’s what they serve at the White House – or the Brut Rosé from Domaine Carneros. It’s delicious and well-priced. Wine: You can get a deal if you buy a case. Also, your wine guy will deliver it to you cold if you ask. Music: Always have music on – jazz for cocktails and something more upbeat for later on. Décor: Put candles everywhere. Powder rooms: Always light a candle and have plenty of guest towels. Invitations: Pick up the phone and invite people over at the last minute. Impromptu dinner parties are fun. Flowers: Two bunches of the same colored flowers can go a long way. What makes a party great? At the end of the day, it’s the people. You can spend a fortune and do the most creative things but, if the people are boring, it’s not going to be fun. If you need to hire people to come to your party and dance all night to keep the energy level up, do it.

 

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Lulu’s L.A. book exchange hosted by television news journalist, Lisa McCree

What’s the best party you’ve ever been to? I’ve been to my share of fun parties but, in the last year, it has to be my friend Gwen’s birthday party last November. It was just good ole girl fun with foot massages at the end of the night, which really helped after I was ripping up the dance floor. The bar cart filled with caviar was pretty great, too. And my sneeky glass was never empty. Need I say more?

When should someone hire a caterer versus doing a party themselves? Hey, if you can afford to hire a caterer, do it. Hosts should spend their time enjoying their own party and taking care of their guests instead of worrying about the details.

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What makes a client great? When they trust me and let me be completely creative. That’s one of the reasons I love working with Jouer Cosmetics owner, Christina Zilber, so much. She hires me and then says, “Just figure it out.”

If your client gave you $100 to spend on party décor, what would you buy? I’d buy as many candles and balloons as I could. They’re inexpensive and add so much.

What are your party musts? My staff has to dress meticulously (that means no cat hair on your pants) and arrive with a smile and a good attitude. I send sour-pusses home on the spot. Guests must be offered a drink as soon as they walk in since people feel most comfortable when they have something in their hand, dirty glasses and scrunched napkins have to be cleaned up as soon as they’re set down and the answer to every request must be “yes.” We can figure out the how later.

 

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What’s the best way to deal with a difficult or over-served guest? Tell whomever they came with that you think it’s time to get their friend home. Then call a cab and send them out the door with a bottle of Gatorade and some cookies. How much should a client tip their caterer? Twenty percent, although some tip more. And never underestimate the value of a sincere thank you. How do you stay party ready; what’s always in your fridge or pantry? Pellegrino, wine, Prosecco, champagne, a big hunk of parmesan, potato chips, olives and nuts. Also, I always have three pretty bowls ready to be filled with the nibbles and set out.

 

 

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Lulu’s bar in her L.A. home, which features a green hat and shaker that belonged to her dad

What’s your current favorite sneeky?
I put some ice in a ball jar, add vodka, fresh mint and basil, which I smash up to let out the essence, and add two tablespoons of limeade and the juices of one fresh lemon and one fresh lime. If I have fresh strawberries, I’ll chop up two or three and throw them in. Then I put the top on the ball jar and shake, shake, shake. So fresh and delicious for summer.

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Lulu’s favorite summertime sneeky

 

What celebrity would you most like to work with?
Filmmaker Tyler Perry. Ever since I saw a story about him on “60 Minutes,” I’ve been a huge fan. He’s completely inspiring and crazy creative. I’d love to collaborate with him. I love his story and I told him so when I met him. I like working with people who inspire me.

Finish this sentence: you know it’s a Lulu Powers party when…
You get a sneeky passed to you as you’re coming in the door, the food is scrumptious and the staff is stellar.

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LuluTête-à-Tête: Lulu Powers
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Sally’s Quick Scrumptious Weekend Treats

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“There is nothing like a soirée thrown by my childhood friend Sally Horchow” She is an incredible host. As I watched her walk around the party making sure everyone had a sneeky (a spicy Sally or glass of rose) asking if everyone was good. That’s a good host. You want your guests to have a great time. C’mon everyone likes to feel they are being taken care of.

Sally is bringing back the Fritos along with her crab dip which was scrumptious. Simple prosciutto wrapped melon, and s’more bites.

Hey put some Fritos in a bowl with a big spoon and your good to go. Fritos are  ol school. Recently I was served Fritos in an ol silver gravy boat with a ladle looking spoon. First thought: chic presto bingo you have a “snack” for your guests. All it takes is keeping a bag of Fritos in your pantry.

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Sally’s Scrumptious Crab Dip

1 lb lump crabmeat

1 can quartered artichokes

2 8 oz. pkgs cream cheese, softened

1 cup mayo

Juice of 1/2 lemon

Tabasco to taste

Sea salt to taste

300 degrees in the oven for 20-30 minutes (stir halfway through) Serve with Fritos!

Sally’s S’more Bites

3 tbsp butter

1 bag (10oz) marshmallows

6 cups rice-crisp cereal

1 cup melted semisweet chocolate chips

71/2 rectangular graham crackers (or 15 squares)

1 cup marshmallow creme (such as fluff)

In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring until smooth, 2 minutes; remove from eat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9”x 13” pan, spread half of the cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in single layer over chocolate, breaking crackers as needed to fit; top with creme. Spread remaining half of cereal mixture over creme; lightly press to cement layers together. Let s’mores sit at room temperature for at least 15 minutes before cutting and serving.

Spicy Sally Sneeky

1/2 lime

1/2 oz 100% agave tequila

2oz pineapple juice

1/4 oz agave nectar or simple syrup

3 fresh jalapeño slices, divided

2 to 3 sage leaves

Club Soda (optional)

Squeeze lime into cocktail shaker and add tequila, pineapple juice, agave nectar, 2 jalapeño slices, and sage. Muddle, add ice, and slake well. Strain into a Collins glass filled with ice. Top with Soda if desired. Garnish with remaining jalapeño slice.

*single serving

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LuluSally’s Quick Scrumptious Weekend Treats
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Sole / Society Summertime Sneeky

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I can’t get enough of the gorgeous shoes from Sole Society, and I am delighted to be featured on their blog. We are partnering over the next few months to bring you delicious food, drink and entertaining tips. Who doesn’t love stilettos and sneekys?

 

First up is The Entertainologist Summertime Sneeky and Sangria Popsicles paired with my metallic gold  Paulinna Heels.

 

The Entertainologist Summertime Sneeky

Makes 1 drink 

Sparking rose

2-3 blackberries

2-3 raspberries

1 strawberry for flourish

A sangria popsicle

Sangria Popsicles

Mix 20oz (2 1/2 cups) dry wine , rose, 2 tablespoons of sugar, blackberries and strawberries and pour into a large ice cube tray. When almost frozen, stick in popsicle sticks and let freeze entirely.

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LuluSole / Society Summertime Sneeky
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Blackberry Cooler

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IMG_70091 cup coconut water

5 blackberries

1 Persian cucumber

3 mint leaves

3 ice cubes.

Put in a blender and blend.

Pour into a glass with ice cubes.

Garnish with frozen grapes , blackberry and fresh mint

optional: vodka, gin, tequila, or agave if berries are tart.

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LuluBlackberry Cooler
on the road

On the Road With the Entertainologist

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Do you have some deserving soul in your life that you would like to see me help out in some way?

Is there a soldier in your life on the way back from active duty who you would like to surprise with a party featuring their favorite foods? A local volunteer who always does for everyone else, but barely finds the time to care for themselves? A teacher who impacted you along the way who you would like to thanks in some way? A friend who is about to have a baby and doesn’t have the time or resources to prepare their house for the new bundle of joy? Someone you know who just scraped together the money to buy their first house, but hasn’t been able to furnish it beyond a beanbag chair and a floor mounted TV. Do you know someone who has gone through a long hospital stay, or is still in the hospital who could use some brightness in their life? Or someone you see on a regular basis in a service industry who you have always wanted to do something nice for – anything you can think of, and anyone you can think of!

Please make sure to be specific about where you live and what part of the country Lulu needs to visit. We are looking for emotionally driven circumstances that would warrant a visit from Lulu and use her “Entertainology” to brighten your life and for that special deserving person.

Step two in my long road trip is for me to find people out there who I can help in my own way, cooking, decorating, entertaining – so email me at ontheroadwithlulu@gmail.com, tweet at me, Facebook message me, Instagram #ontheroadwithlulu and tell me who I could reach out to – to help!

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LuluOn the Road With the Entertainologist
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Cheers to you Dad!

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My father was my hero.  We just understood each other.  Jimmy Powers had great panache.  He made an impression on everyone.  You kinda just wanted to drink whatever he was having.  He was a bit bigger than life itself or so it seemed.  My father used to come into  the kitchen from tending his glorious vegetable garden and say,” I am just going to have myself a little “sneeky.”  Well it didn’t take me long to figure out what that meant.  So if you were ever curious where “the sneeky” came from that is how it originated.  He would be so proud of all my sneeky concoctions and that the term sneeky is viral.  To all you fathers out there Happy Fathers Day and please have someone make you a Sneeky.  “Dad, miss you everyday.  Think of you and either, laugh, cry or pour myself a sneeky.  You would have loved twitter, fb and by golly Instagram. Toy Always, Your Lulu

P.S.  We used to call each other TOY which means: thinking of you!

Slante!!
LULU FATHERS DAY POST

 

Kumquat Sneeky

 

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2oz cold chilled vodka

1/2oz kumquats simple syrup

Combine and shake well over ice.

Father’s Day Favorites

 

My Dad always had a flair for the eccentric & colorful. Here are a few of my Dad’s favorites that can spice up any wardrobe.

 

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1. BIXBE – TEXTURED JERSEY BLAZER, tedbaker-london.com

2. Silk Paisley Pocket Square, brooksbrothers.com

3. Sudbury Striped Silk Tie , ralphlauren.com 

4. Stella McCartney Mirrored Aviator Sunglasses, shopbop.com

5. 1953 horsebit loafers in suede, gucci.com 

6. ‘Twiltro’ Slim Fit Cotton Twill Trousers, nordstom.com 

 

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LuluCheers to you Dad!
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Triple Crown Cocktail

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Today is the day of the Belmont Stakes, the third race in the Triple Crown! Good ole’ California Crown has won The Kentucky Derby and The Preakness Stakes and I’ll be rooting for him today! To get in the spirit of today’s big race, held on Long Island, I’ll be serving up a big batch of Long Island Iced Tea!

Go California Chrome, Go!

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Long Island Iced Tea

4-6 Servings

Ingredients

Sour Mix:

  • 3 cups sugar
  • Zest of 2 limes (in strips)
  • Zest of 1 lemon (in strips)
  • Zest of 1 orange (in strips)
  • 2 cups fresh cold lemon juice
  • 2 cups fresh cold lime juice

Long Island Iced Tea:

  • 1/3 cup gin
  • 1/3 cup light rum
  • 1/3 cup silver tequila
  • 1/3 cup triple sec
  • 1/3 cup vodka

For the sour mix: Combine 3 cups water, the sugar and the lime, lemon and orange zests in a medium saucepan and bring to a boil over high heat. Cook until the sugar is completely melted. Remove from the heat and let steep in the refrigerator until very cold and the flavor has infused for at least 2 hours and up to 24 hours.Strain the cold syrup into a pitcher and add the lemon and lime juices.For the long island iced tea: Combine 2 cups of the sour mix, the gin, rum, tequila, triple sec, vodka and lemon, lime and orange slices in a pitcher. Refrigerate for at least 1 hour and up to 24 hours.Serve in glasses over ice with a splash of cola

TIP: If you’re making a LIIT for one an easy way to remember how to make it is to think of a small shot of 5 white spirits (gin, tequila, light rum, vodka, and triple sec), a shot of sour mix, fill with cola.

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LuluTriple Crown Cocktail
on the road

On the Road With the Entertainologist!

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Have you ever seen something I have done on the site and thought, “I wish she’d come do that for me”?  Well, now is your chance to tell me what you would have me do if I came to your town!
We at the Entertainologist are thinking about setting out for a road trip of sorts to meet some of you, see more of this country, and do some fun projects together!  Send me your ideas and requests!  Anything you have in mind, whether it would be for me to throw a party for someone important in your life, help you fix up a room in your home, come out to show you how to cook some of my favorite dishes, make a Sneeky for you and your sweetie, throw a welcome home bash, or whatever great ideas you come up with!
Please submit your ideas and requests to: ontheroadwithlulu@gmail.com  or via twitter & instagram #ontheroadwithlulu – I look forward to all of your fun ideas!

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LuluOn the Road With the Entertainologist!