Earlier this week, my friend Carrie invited me to her ultra-chic cooking club hosted by Sally Horchow (above, right). The group was honoring another member, Lulu Powers (above, left), and her fabby new book, Lulu Powers Food to Flowers. Lulu is a local celebrity, having catered for everyone from Madonna to Bill Clinton. Needless to say, the woman can cook. For Wednesday night’s cooking club, the theme was “breakfast for dinner” (a well-documented favorite around our house) and we all picked a recipe out of Lulu’s book. Check out the table Sally set with newspapers for a tablecloth (a decorating tip from Lulu), oranges for place card holders and mini boxed cereals as a centerpiece. Lulu says she likes to “buy newspapers from several cities, as well as a few tabloids for fun (otherwise known as my “periodicals”)! Whenever I throw a brunch like this, I find that everyone really starts talking about world events and reading from the papers and starting friendly debates, which makes it like a morning roundtable.”
Okay, now for the food. Let’s start with Sally, who made a killer vegetable herb frittata that was the hit of the evening. A word about the photo below. Sally is standing next to a photo of her grandmother, Fay Pfeifer, who was a finalist in the Flour Division of the 1970 Pillsbury Bake Off for her Toffee Treasure Cake, which Sally describes as “more coffee cake than dessert, though made with Heath Bars – and progressive for that year because of her use of the bundt pan! She was from Little Rock, Arkansas, and every cook in my family has a book of her recipes called ‘Our FAYvorites.’ ”
Here’s a close-up of the frittata, and reason alone to buy the book.
Carrie made Lulu’s Granola for party favors plus a bowl for nibbling, and Stacy made awesome Chocolate Banana Bread with ice cream for dessert (sadly I don’t have a photo) as well Lulu’s Body Scrub made with coffee and lavender, which she put in these little canisters from Cost Plus. I’m keeping mine by our kitchen sink as it’s great for softening hands and smells divine.
As for the rest of the lineup, Sally also did Spicy English Breakfast Sausage Rolls; Alix made Green Salad with Orange Cilantro Dressing; Jess made Mini Turkey Breakfast Patties; Megan did Sugar-Crusted Raspberry Muffins; Nicky brought Cheddar and Ham Biscuits; I brought a Fruit Salad with Rosemary Syrup; and Lulu arrived with a tray of Bloody Mary fixings. Here’s a taste:
A seriously fun evening where the company was every bit as delicious as the food!