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Lulu Powers book signing at Norfield Grange Market 1/21
 

By Lyn Kimberly, Norfield Grange via Ridgefield HamletHub (1/14/12)

  JANUARY 17, 2012 --

Lulu Powers Food to Flowers Book Signing
WHEN:  11 AM to 1 PM, Saturday, January 21, 2012
WHERE:  Norfield Grange, 12 Good Hill Road, Weston, CT

Lulu Powers will be on hand to sign Lulu Powers Food to Flowers, a one-stop-guide for all things entertaining – literally from food to flowers – Lulu makes party-planning (not just party-going) fun again. Lulu’s theory is that a hostess should enjoy her own party as much as the people she’s invited. And the party itself? Forget that image of people bathed in candlelight, unless that’s what you really want. “Party” can mean so many things—from a Coffee and Newspaper Party on a Sunday morning to a Winter Picnic on a Saturday afternoon, or even a Big City Cocktail Party on a Friday night. Not to mention a Dinner Party on the Fly for any night of the week. With Lulu, who learned countless secrets from her own mother-caterer before starting her own successful catering company, it’s all about living in the moment. And in Lulu Powers Food to Flowers she shares simple-but-sublime recipes, checklists that keep things under control, wow ‘em drinks, and easy ideas for chic décor that allow you to do just that – live in the moment and turn any moment into a celebration!

At the Winter Farmers Market at Norfield Grange, families can defy winter while purchasing farm fresh fruits and vegetables, honey, maple syrup, goats milk cheese and yogurt, handmade soap and body products, natural beef and pork, wild-caught seafood, eggs, baked goods, prepared foods, and more. Visit our Crafters’ Corner, and support local artisans with beautiful hand-knit hats, hair accessories, boxwood wreaths and trees, live orchids, soy candles, pint-sized couture, artwork, pottery, jewelry, and much more! The Market is open every Saturday, from 10am to 2pm at the Norfield Grange, 12 Good Hill Road, Weston, CT 06883.

About the Author

Lulu Powers is a best-selling author and entertaining designer, celebrated for her accessible culinary creations, and impeccable styling. Revered among Hollywood elite and New York luminaries, Lulu's fresh approach to hassle-free entertaining - from food to flowers - has made her a sought-after talent, inspiring mentor, and credible entertaining lifestyle expert.

An arbiter of taste and style, Lulu is revolutionizing the way America entertains with her fuss-free philosophy, and innovative ideas that transform mundane objects into objet d'art and everyday settings into memorable occasions. With an insistence on infusing color, personality and imagination into every element, she creates a playground for the senses.

A former celebrity chef noted for her flawless taste and chic, artful design, Lulu has a flair for balancing superb food and striking décor. Her client list boasts a staggering collection of talent including Will & Jada Smith, Madonna, Bill Clinton, Arianna Huffington, among others.

One of six children, Lulu was raised in Weston, Connecticut. She currently resides in Los Angeles with her husband, acclaimed fashion photographer Stephen Danelian, and their two dogs, Teddy Kennedy and Mr. Pickles. 

Lulu Powers Food to Flowers
By Lulu Powers
ISBN 978-0061493270• $34.99 • Hardcover • 288 pages • April 6, 2010
William Morrow Cookbooks

 

From Lulu Powers Food to Flowers
Burger Bites with Lulu’s Special Sauce
Makes 30 to 35

I've been a condiment queen my whole life. I love sauces! This sauce is even good for dipping with potato chips, and it's also good on any sandwich or hot dog.

For the Burgers
1 pound ground beef
3 tablespoons ketchup
3 tablespoons barbecue sauce
1 teaspoon Lindberg-Snider Porterhouse and Roast Seasoning
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 loaf sliced potato bread

For the Sauce
1 cup mayonnaise
2 teaspoons yellow mustard
2 tablespoons ketchup
1 tablespoon barbecue sauce
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1 teaspoon Lawry's Seasoned Salt
1/4 cup chopped cornichons
2 tablespoons chopped peperoncini
4 garlic cloves
1/2 teaspoon ground white pepper
1/4 cup chopped scallion, both white and green parts (optional)


In a large bowl, mix the ground beef, ketchup, barbecue sauce, porterhouse seasoning, cumin, and pepper together until well incorporated. Shape the mixture into 1 1/2-inch patties.

Roll out the bread with a rolling pin. Using a 1-inch cookie cutter, cut 4 rounds out of each slice of bread and set aside.

Combine all the sauce ingredients in the bowl of a food processor and pulse until smooth.

In a sauté pan over medium-high heat, sear the patties for 1 to 2 minutes on each side for medium-rare, or until done to your liking.

Serve the burgers between 2 potato bread rounds, with a dollop of sauce on each patty.

* Courtesy of Dawn, Assistant to the Winter Farmers Market at Norfield Grange
Check out our website! http://wintermarket-ct.com/

 
 
 
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