I had the pleasure of cooking for the 2015 Oscar Host at a small dinner party the other night. Neil Patrick Harris and his partner David Burka were in town promoting Neil's new book.
Read MoreI love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three.
Read MoreA lovely alfresco dinner with a roaring fire, lights over the table on a dimmer from Target. A checked table runner was used on the sides with the wood showing down the middle with simple gerber daisies in ball jars. Also I used a ball jar for the water on the table that had place cards attached. A brown tag with chalkboard paint. The lemons we got from the clients lemon trees as well as the rosemary placed on top of the napkin.
We put a big board out filled with cheeses, meats , olives, chickpeas, mustards, cornichons, baked proscuitto. I think adding herbs (note the rosemary around the grapes) it just takes it up a notch. I love honey and doused some of the St. Angel cheese which is crazy delicious that I got at whole foods.
The Olives we put in a small sauce pan and covered them with olive oil , lemon and clementine strips and some hot chile fakes. Brought to a boil and turned off. Let cool and poured the olives into a bowl with a little of the oil, the chili flakes , and lemon & clementine rind with a sprig of rosemary. The rest of the olive oil we set out with some grilled bread and people used it to dip there bread in.
I love fried sage sprinkled with salt. I could eat it like potato chips and that is what I did here on the corner of the board. In the blue bowl is baked chick peas which are delicious to eat like some nuts. Drain and rinse off the chickpeas. Dry on paper towel. Put on a cookie sheet with a little olive oil cumin, salt and pepper at 400 degrees for 15 minutes. Shake after 7 minutes. Everyones oven is different so cook them until you think they are crispy enough.
The different meats, I had them slice at whole food. Very thin. The tomato crostini were grilled bread with buratta,roasted tomatoes (which I roasted baby tomatoes for 25 minutes at 350 degrees with a little olive oil salt and pepper. Took out and let cool.) sprinkled with torn basil and sprinkled with malt on salt flakes, balsamic demi glaze.
This was a rose party where they tried all different kind of Rose’s. The host wanted to put out a little tequila bar for those who may have not wanted Rose. Which I thought was fun and all the guests seemed to sip tequila and enjoy trying all the different roses.
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.
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.
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.
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.
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.
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.
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.
"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.
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
“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.
lulupowers.com 323.935.1337
One of my favorite things to do at events is set up a snack station of some sort, whether it's for candy or in this case trail mix. People love making their own creations and packing their own goody bags of treats. Plus it makes things so much easier for you as a hostess. With a snack station you just have to set it up and then it does all the work for you! You can walk away.
One of my favorite snack stations is a Trail Mix Bar.
It's super easy. On a banquet table set up glass jars or tin buckets. Then fill each one with every possible trail mix ingredient. Think nuts, chocolate chips, dried fruit, shredded coconut, M&Ms, mini marshmallows, etc! Be sure to label each jar or bucket. Then set out brown paper bags for guests to create their ideal mix. It's as easy as that. Your guests will be going back for seconds and thirds. Everyone loves munching on trail mix!
Like what you see? Create your own Trail Mix Bar with the below products.
1. Asst. of 3 11" Number Tin Baskets, Onekingslane.com
2. Georgina Ornate Chalkboard, WorldMarket.com
3. Chalkboard Picks, Set of 12, WorldMarket.com
4. Round 3-Tier Wire Stand, Blue, Onekingslane.com
5. Regency Apothecary Jar, Onekingslane.com
This is the biggest Sneeky Day of the year. I love all of these recipes! It’s a simple way to treat your friends to a Cinco de Mayo Fiesta. You can't have a fiesta without the proper table attire, so I've put together this quick list of Cinco ready decor to make it easy for you! [show_shopthepost_widget id="30664"] Guacamole (makes 3 cups)
In a bowl combine tomatoes, onion, cilantro and jalapeno. With fork coarsely mash avocado; add to tomato mixture. Stir in lemon juice, salt and pepper. Place plastic wrap directly on surface until ready to serve.
SWEET AND SPICY TACO MEAT
IN A LARGE SKILLET SAUTE ONION AND GARLIC IN 2 TABLESPOONS OLIVE OIL OR BUTTER, OVER MEDIUM HEAT, FOR ABOUT 3-5 MINUTES, STIRRING FREQUENTLY. ADD GROUND TURKEY, BEEF, SWEET ITALIAN SAUSAGES AND COOK STIRRING UNTIL BROWNED. ADD SCALLIONS, CILANTRO, CUMIN, SALT, GROUND PEPPER, TOBASCCO, CAYENNE, JALAPENO, ORANGE JUICE AND COOK UNTIL LIQUID EVAPORATED. REMOVE SKILLET FROM THE HEAT.
Infante - sshhhhhh! (pictured above)
Shake and strain over fresh ice. Spritz with rose water. Grate fresh nutmeg on top.
In honor of the 86th Academy Awards this Sunday, March 2nd, I'm serving up sneekys inspired by each Best Picture Nominated film. Host a viewing party with easy appetizers and these sneekys. With all the great films nominated, there's sure to be a sneeky that speaks to everyone. Cheers!
--------------------------------------------------------------------------------------------------------------------------------
In 12 Years a Slave, Solomon Northup tries to fashion a pen and ink out of wood and blackberries in a desperate attempt to reach his family in the North. I'm serving up a refreshing pitcher starring blackberries.
For a movie that has audience members thrilled and on the edge of their seats, George Clooney provides some comic relief by saying he knows where the Russian stash their vodka on board the Russian satellite. Inspired by the small role vodka plays in the movie, I'm serving up White Russians.
There are several food moments through Philomena as Philomena proves to be enthusiastic about food and drinks. The one that stood out to me is when she is offered a Buck's Fizz cocktail on the flight to Washington D.C.
Chill your Champagne & Orange Juice. Select a tall and elegant shaped champagne glasses! Pour about one third of orange juice into the glass first and then top up with champagne.
Beer plays a big role in the film Nebraska. Bruce Dern consumes a great deal of beer throughout the movie and is drunk once or twice. For beer buffs I recommend a good American craft beer such as Brooklyn Lager.
This movie was a little difficult to come up with a sneeky. I was ultimately inspired by how sentimental and romantic it was so I'm serving up this sweet, classic cosmo.
A skinny margarita for Ron Woodruff, an AIDS patient who smuggled unapproved pharmaceuticals into Texas when he found they improved his symptoms and distributed them to fellow patient. Cheers to you Ron!
Combine the silver tequila, lime juice and agave nectar in a cocktail shaker. Add ice to the cocktail shaker and replace the lid. Shake the drink until the ingredients are well combined. Pour the drink into salted glasses.
A lavish twist on a classic martini to accompany a movie based on a beyond lavish lifestyle.
Muddle lime juice, jalapeno, and simple syrup. Add pomegranate juice, bourbon, and shake well. Strain into ice filled Collins glasses. And top with seltzer. Garnish with lime wheels and pomegranate seeds.
*Recipe courtesy of Huffington Post
