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Monday, May 26, 2014

Kim Kardashian-Kanye West Wedding Breakdown-Lawson Lifestyles





So they're calling it the wedding of the year REALLY? Ok, let me vent for just a hot second. I get it. Kanye is talented. Kim is a self made or shall I say mommy made celebrity. However, damn what is all the  craziness about? You would have thought it was the royal wedding.

Ok, off the soap box. Now for the juice. I have sources that are cluing us in to what everything cost. As an event producer, it's budgets like these that are so much fun to play with. However, as a big picture, it really was not all that lavish. I know what you're going to say. You're calling me crazy. 2.8 million dollars is a ton of money to spend in a couple of days. First of all, Kanye and Kim definitely have it. Second of all,  based upon his proposal scenario, I would have thought it would have been way more over the top.

One of our sources said that quite frankly they were bored over in France and Italy. There were not really any activities other than the required rehearsal dinner and ceremony planned for the guests. HELLO???? Spa day? I will say Kim did have all her female guests treated to a make up session for the wedding day.

Ok, so here it goes. I have some hard costs for you:


France Accommodations: 550.00 a night per person
Italy  Accommodations: 800.00 per night per person

These don't surprise me. They stayed at George V(click for the link to the hotel) one of the nicest hotels in Paris and then a Four Seasons in Italy.

Lana Del Ray -Rehearsal Party- $1 million dollars. Are you KIDDING ME? Holy Moly! Yes literally she was paid 1 million to perform for the evening.


Transportation: $74,000 per private jet


Car Service over 50 cars and vans- $70,000.00

Private Make Up sessions for all guests-  $54,000.00

Andrea Boccelli- $350,000.00


John Legend- $not known as of press time




Now that we have some of the costs out of the way, let's talk about the marble table that was used for the event with gold engraved name placement markers. WHAT!!!??!! It was one continuous table that sat 200 guests as they were fed this menu.

The Reception Venue: $409,000.00

All in all, it was one heck of a weekend. Somehow, word got out that Justin Bieber 


was going to be in attendance. Meanwhile all the reporters were swarmed by Bieber fans wanting to see him. Clearly he was NOT or was he ever invited.  Beyonce and her hubby J were not in attendance either. He has been quoted as calling the weekend the circus and that he wanted nothing to do with it.

I don't usually report on these things. However, it seemed to be something everyone was curious about. I always aim to please. Have a great week!

For all things entertaining style, follow me your entertaining expert.





Friday, May 23, 2014

Memorial Day Red White and Blue Sangria from Lawson Lifestyles

Summer is here and what a great way to cool off on the beach, boat or at the pool. Try my Lawson Roberts Famous Red White and Blue Sangria. It's so easy to make big batches and serve all holiday weekend. Here's the fun recipe.






2 bottles dry white wine (Sauvignon Blanc is good)

1 cup triple sec

1/2 cup berry-flavored vodka

1/2 cup freshly squeezed lemon juice

1/2 cup simple syrup (see tips below)

1 cup blueberries

1 1/2 cups hulled and sliced strawberries

1 cup raspberries

1 1/2 cups pineapple chunks
DIRECTIONS:

Combine all ingredients in a large punch bowl or pitcher and stir well.

Cover and refrigerate at least 4 hours.

Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Lawson’s Helpful Hints:

*To make 1/2 cup simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool. Now it's simple syrup.
*Use fresh fruit for this recipe. Frozen Just doesn’t have the flavor.

*To make star-shaped pineapple pieces, cut long & wide pieces of pineapple off the side of the fresh fruit. Use a star cutter to cut shapes.


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Wednesday, May 7, 2014

Mother's Day Made Perfect from Lawson Roberts Lifestyles

Ok so we have just a few days to make sure that Mother's Day goes off without a hitch. If you're anything like me, your mom means the world to you. It may be a bit tough to get reservations at this point. So why don't we cook her brunch in the morning and make it easy on you?

Here is a recipe for my Shrimp and Andouille Breakfast Casserole. It is to die for. We will pair that with some fabulous fresh fruit, some fresh cut flowers and a mimosa. Voila. . . Perfection.



6 slices white bread
1/2 pound cheddar cheese
1 pound cooked shrimp
1/2 pound cooked andouille sausage4 tablespoons melted margarine
3 eggs, beaten
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 cups milk
Break bread into pieces about the size of a quarter. Break or cut cheese into bite-size pieces. Arrange bread, cheese,sausage and shrimp in several layers in large greased casserole dish. Pour melted margarine over shrimp mixture. Combine eggs, mustard, salt and milk, blending well. 

Pour egg mixture over layered ingredients in casserole dish. Let stand, covered, in the refrigerator a minimum of 3 hours or preferably overnight. 

Bake, covered, at 350 degrees for 1 hour.

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Friday, April 18, 2014

LAWSON ROBERTS EASTER EGGS----DEVILED EGGS!!! Hippity Hop Hippity Hop

Ok self admittedly, its one of my favorite holidays. Easter brings lovely memories of new outfits, HUGE hats on the ladies at church and then a trip down to this Irish Society all men's club in Charleston SC called the Hibernian. We would walk in and there would be this huge spread of what I thought at the time was gourmet food. Truthfully, it was pretty normal food for the season. Finger sandwiches, dips, spreads and oh yes the deviled eggs. GOSH, I love deviled eggs. So as my culinary skills grew over the years after college, I thought it would be fun to share with you some of my most requested recipes and options for deviled eggs. I hope you enjoy them as much as I do.

PIMENTO CHEESE DEVILED EGGS   
         

      12 large eggs
       2 teaspoon(s) white vinegar
       2 ounce(s) (about 1/2 cup) Cheddar cheese, grated
       3 ounce(s) (6 tablespoons) cream cheese
       1/4 cup(s) mayonnaise
       3 tablespoon(s) diced pimientos
       1/2 teaspoon(s) dry mustard
       Salt, to taste
       Freshly ground pepper, to taste


In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

SIRACHA Deviled Eggs

7 eggs (preferably a week or two old)
2 T mayo or light mayo
1 T + 1 tsp. fat-free Greek Yogurt
1 1/2 tsp yellow mustard
1-2 tsp. Sriracha sauce (I used 1 1/2 tsp. for eggs that were just slightly spicy)
1/2 tsp. sea salt
2 green onions, green part only, thinly sliced on the diagonal


Carefully remove the yolk from each egg half.  Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you're lucky enough to not get any mangled eggs!)  Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.  Taste to see if you want more Sriracha.

Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves.  (I usually use a fork after to smooth out the filling.)

Clean green onions and thinly slice the green part on the diagonal.  Sprinkle each egg with a few slices of green onion and serve.



SMOKED SALMON DEVILED EGGS:


1 dozen hard- boiled large eggs, peeled
1/4 cup mayonnaise (or more to taste)
2 Tablespoons Dijon mustard
4 ounces smoked salmon, finely chopped (plus a little extra for garnish)
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
freshly chopped dill to taste (or dried)
capers, rinsed and drained

1. Slice eggs in half lengthwise and carefully remove the yolks. Mash the yolks and then add the mayonnaise, Dijon, salmon, lemon juice and pepper. Add dill to taste. If you're using fresh, you will not need as much as the dried to add flavor. Stir to blend.
2. Pipe the filling into the egg halves, using a large star tip, and then top each with a caper at the peak, plus a tiny piece of smoked salmon, if desired.

3. Refrigerate these for at least an hour before serving to give the flavors a chance to meld.

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