See you next week!
October 9, 2017
With Halloween approaching, the LMP team knew it was necessary to come up with a *killer* costume to celebrate. This whole “Day of the Dead” trend totally speaks to us, so naturally we had to hop on board. Our friend Sheila agreed to join the fun with providing amazing sugar skull makeup while I worked with Natalie on creating amazing fall floral crowns that would add the perfect pop of color to our Halloween Party in a Box setup.
Here’s what you’ll need:
1. Floral Wire
2. Floral Tape
3. Fake Flowers in autumn colors
4. Fake Greenery
5. Wire Clippers
Watch and LEARN! (See all steps listed below the video)
1. use your floral wire to measure the circumference of your head
2. clip your wire and twist the ends together
3. secure the connection with floral tape
4. clip and organize your greenery and florals for assembly
5. add the greenery to the crown and secure with floral tape
6. add various flowers throughout the crown and secure with floral tape
We can’t wait to share more photos with you from our Halloween Party Photoshoot with our favorite costumes ever! Stay tuned this week for more spooky fun.
October 6, 2017
The best part about developing a recipe is the “creative aspect”. I’m not talking about getting fancy with ingredients here. I’m saying that you need to use stuff that is already in your possession. I usually open my fridge and spice cupboards, pull out this and that and then experiment by mixing different sauces and spices.
It’s the way I cook. It’s the way I was taught to cook by my mom. It’s the way I like it.
Does everything always turn out perfectly? Well, no. But lucky for you, it won’t show up here until it’s tried, tested and approved. Not only by me, but my only victim right now – Steve.
So, last night I made this chicken and MANNNNNN was it ever good. The only thing I would say is that this recipe needs a HEAT ALERT. I used fresh chili peppers here and they are dangerous.
This is the second time I’ve done something this stupid, but I’m going to let you in on it even though you will be shaking your head while reading this.
Yep. I cut the peppers and then rubbed my left eye. Do you know what ensued next? Me running around the kitchen splashing cold water in my eyeball and basically screaming.
Screaming, splashing, running. I was a sight for sore eyes. Oh wait. It was my EYE that was sore. Nevermind.
The only way I can describe it – painful and funny at the same time. But then again, that’s what it’s like to live with me. Ask Steve. He knows.
As with the majority of my shoots, I make things ahead of time so we don’t have to wait to eat our meals. Times have changed since the boys lived here. They were used to watching their food walk past them and became very accustomed to eating lukewarm meals. No wonder they moved out.
What I’m getting at is this. The longer this chicken sits in the sauce, the better it gets. Sweet, sticky, chili laden HEAT. And speaking of sauce, I made this recipe on my insta story and I found that there was a teeny problem with the ratio of liquid. I needed MORE! So what does one do? Double the sauce recipe and bingo bango it was PERFECT.
Another winner of a chicken dinner.
SWEET HEAT LIME CHILI CHICKEN
– 7 – 8 chicken thighs, skin on
– Garlic powder
– oil for frying
– Juice of 2 limes
– 4 tablespoons hoisin sauce
– 4 tablespoons light soy sauce
– 4 tablespoons oyster sauce
– 4 tablespoons sweet chili sauce, store bought
– 4 tablespoons brown sugar
– ½ teaspoon garlic powder
– ½ teaspoon black pepper
– Sliced chili peppers
– 1 sliced lime
– Chopped fresh parsley
1) Heat a large skillet on the stove with 2 tablespoons of oil. Pan fry chicken on both sides until skin is browned and crispy. Remove from pan and place into large oven proof casserole dish.
2) Preheat oven to 400F.
3) Prepare your sauce by mixing all ingredients in a small bowl. Whisk until blended. Pour over chicken.
4) Bake chicken for 25-30 or until juices run clear. Switch oven to BROIL and crisp the chicken skin until brown. DO NOT STEP AWAY FROM THE OVEN. The chicken skin crisps up really quickly and it will burn.
5) Garnish and serve.
See you next week!
October 5, 2017
Naturally, the best way to test a product is to experience it first hand. Brands are finding the magic in hosting media outlets to experience their product in unique ways. Lucky for us, we get to take part.
Earlier this week, we worked to throw an event for Ravenswood wine. They rounded up a stellar list of editors who spent the night sipping on wines paired with delicious food.
The event was held in a West Village Townhouse that the Ravenswood team rented through One Fine Stay. It was spectacular. Several floors, an outdoor garden and a beautiful kitchen to work within. The concept, was the holidays. We brought in one of our favorite personal and party chefs, Chef Sue Park, to create a menu of dishes that would pair with each holiday and wine.
When the guests arrived they were welcomed into the garden for the first wine tasting and an Autumn inspired cheese + charcuterie board.
The guests were then taken into the living room where we styled fall florals for “Thanksgiving”. Chef Sue nailed the tasting here serving Rosemary Thyme Turkey Meatballs with Blueberry BBQ Glaze and Mashed Potato Puree which paired perfectly with the Lodi Zinfendel wine that the guests were tasting. Chef Sue also included a Roasted Brussel Sprout with Maple Glaze and Prosciutto Chip Flakes on the skewer with that meatball.
Next up, was Hanukkah. We kept the table tasteful and festive with white, blue and silver accents. Chef Sue plated a Sweet and Savory Braised Brisket with Figs & Apricots Served with Potato Latkes for this holiday pairing. After testing out her brisket I have officially decided to hire Chef Sue for my next Jewish holiday dinner party!
My favorite setting of the night was Christmas dinner. For this tasting the clients were hoping for a more elegant but not overly “Christmas” table. We used black matte plates, gold flatware and greenery to line the center of the table. Our very own Crafty Maggie made rosemary wreath place cards with every guests name written in gold making it clear that this table represented Christmas. It all came together so beautifully.
For Christmas dinner Chef Sue prepared a family style meal starting with Rustic bread and a compound butter series: Garlic sage, Lemon zest thyme and rosemary paprika. The meal was followed by a Holiday Seasonal Salad with Shredded Kale, Roasted Shaved Acorn Squash, Sliced Medjool Dates, Parmesan, and a Honey Balsamic Vinaigrette. The guests then enjoyed Chef Sue’s Rosemary and Fennel Crusted Crown Roast of Lamb Chops. Crown that was stuffed with Currant Rice Pilaf.
Last but certainly not least, Happy New Year! As the final course guests enjoyed a Decadent Crostini with Seared Duck Breast, Caramelized Onions, & Teldeschi Cherry Chutney. Was the perfect send off for the most fabulous evening.
The event was such a special one where the guests made new friends, sampled incredible food and sipped on red wine for the night. Doesn’t get much better than this!
Photos by Benjamin Lozovsky
October 3, 2017
I’ve found that some of the best cocktails I’ve made are the ones that I just kind of made up as I went along. For this week, I definitely improvised a bit, using items that we had in the studio and seasonal ingredients!
Introducing… the Ginger Tequila Cider.
Here’s what you need:
Here’s what to do:
1) Add ice to each cocktail glass. On top of ice, squeeze the juice of 1/2 a lemon into each glass.
2) Into each glass on top of ice & lemon juice, pour in 1 oz. tequila and 3 oz. of apple cider.
3) Top with ginger ale to fill the glass. Stir gently with a straw to combine ingredients.
4) Garnish with fresh mint and apples. We found these adorable mini apples that I used to garnish the rim of each glass, but you can also use slices from a normal size apple.
This cocktail combines 3 of my favorite things… apple cider, tequila and ginger ale, and the apple and ginger flavors definitely got me in the mood for fall.
Until next week… Cheers!
September 28, 2017
Last week, Seri hosted the most beautiful Rosh Hashanah Dinner. I was so excited to help her work on the pretty details for her guests. Seri’s sister, Mandy, had the genius idea to use apples as the place settings for each guest. Apples are symbolic of a “sweet” New Year in the Jewish tradition, so this idea was beyond perfect.
Mandy’s vision for these apples included a swish of gold plus each name in script, so I made it happen! For this DIY project, you need apples, white spray paint, gold leaf paint, a paintbrush, and a fine-tip Sharpie.
Step 1: Spray your apples evenly, making sure the paint doesn’t drip.
Step 2: Allow the apples to dry FULLY before moving forward.
Step 3: Once completely dry, add a swish of gold leaf to each apple. One to two swipes should give you a sufficient base.
Step 4: After allowing the gold leaf to completely dry, use your favorite script font as a reference to write out each guests name. You want to make sure the name is on the upper hemisphere of the apple so it is visible from above, while looking down at the table.
Step 5: Set the table and ENJOY!
I had an amazing time at my first Rosh Hashanah dinner, and am so excited I was able to partake in this beautiful tradition. L’Shana Tova!