A great way to dress up a drink is with these hand crafted ice cubes. Just fill an ice tray half way with water, drop in your choice of colorful items and stick it in the freezer. After 3 hours fill the tray with a second serving of water, filling it to the top. ( If you try this with the trays filled all the way at the start, the items will float to the top and the ice cubes wont look as good.

Table Manners: Lulu Powers

powers-large “Fun, colorful and chic.” They’re three words Los Angeles caterer and event planner Lulu Powers uses to describe her work and—as you’ll realize after spending just one minute with her—they’re a spot-on characterization of the woman herself. A bundle of creative energy, Powers always has a wealth of ideas on tap that she is quick to share with her clientele when dreaming up their latest fête. She gets it, she says, from “my parents, and especially my mom. She has an almost instinctual knack for tablescapes; she can make anything look good.” Having segued from private chef-to-the-stars to high-profile event planner, mentor (Powers teaches private cooking classes) and book author, the inventive yet practical Powers—a favorite table setting involves personal notes etched across colorful construction- paper placemats—tackles it all with the same carefree, no-hassle approach. “So many people are scared of entertaining, but it’s easy to be a good host,” she says. “You just need to make people feel special; that’s what they’ll remember.”


LX: I got started...

LP: As a private chef when I was 15. I was working for cookbook author Sarah Leah Chase, who had a fantastic takeout shop on Nantucket (I spent my summers there), and when a client told her he needed a chef, she said, “Oh, one of those Powers girls can do it.”

LX: Greatest influences:

LP: My mother and father, definitely. They were both really good cooks and incredible hosts, and they taught me that nothing you do in the kitchen is wrong. My mom always says, “Fear is like fire—you either cook with it or you let it burn you.” Can you imagine?

LX: Favorite color:

LP: I love orange! It’s cheerful and goes with just about everything.

LX: Go-to host gift:

LP: Either a batch of cookies, some new food product I’ve found that I can’t live without—I’ve recently discovered a great non-alcoholic beverage called 12NtM that you can mix with practically anything— or Peter Luger steak sauce. 323.935.1337

Super Bowl Sunday


Super Bowl Sunday

Seattle Seahawks v Denver Broncos

February 2nd, 2014

Display veggies in vases and glasses you have around the house for a chicer adaptation of the classic veggie tray

Use kraft paper (you can find at hardware store in large rolls), white painters tape and number stickers to pull off this easy look!

Take ordinary cans and turn them into football servers using paint and craft paper!

Burger Potato Bites


  • 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
  • 1 pound ground beef or turkey
  • 2 teaspoons grilling seasoning blend
  • 4 slices cheddar cheese, cut into quarters (4 oz.)
  • 4 cherry tomatoes, sliced
  • Mustard, ketchup, dairy sour cream, and/or dill pickle slices


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet.
  2. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.
  3. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons).
  4. In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat.
  5. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown.

Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

Any Juice Margaritas

  • 2 oz. Tequila

  • 2 oz. Clementine juice (You can also use orange,grapefruit, lychee or anything you may have on hand.. Whatever is in season) 
1 Freshly squeezed lime

  • 1/2 oz. Cointreau or Patron Citronage

Shake, shake, shake! Pour over ice.Adorn with mint, clementine slice or slice of cucumber. Mint and Rosemary are always a fun garnbish too.


  This month I was lucky enough to grace the cover of The latest edition of Lonny magazine is packed with great entertaining tips, holiday decoration ideas and, of course, incredible features. Make sure to check it out!!