Published Sep 25, 2015 5:00 AM
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With domino magazine, interior designer Nathan Turner throws a smashing fiesta at his Los Angeles shop to celebrate Serena & Lily’s apparel launch.
To celebrate Legends of La Cienega, Los Angeles’s annual interior design festival, domino teamed up with Serena & Lily and interior designer Nathan Turner to host a 1960s-inspired cocktail party. At Turner’s popular Melrose Avenue shop, guests decked in groovy garb were treated to gourmet nibbles and captivating cocktails. “We were inspired by a Malibu beach vibe,” says Turner, a fourth-generation Californian. The evening also took inspiration from Serena & Lily’s spring 2015 line of women’s apparel, selections of which clothed many of the revelers. “Standing here tonight, it’s so exciting to see how our efforts have come together,” says the company’s cofounder Serena Dugan. “The relationships, the products we’ve worked on. It’s a very proud moment.”
CHANDELIER Capiz Globe by Serena & Lily $495 domino.com/fall15
“It’s a treat to see Serena & Lily products in their ideal setting,” says interior designer Young Huh.
HURRICANE whitewashed rattan by Serena & Lily $118–$148 domino.com/fall15PILLOW COVER Kyoto in blue by Serena & Lily $68 domino.com/fall15 UMBAR PILLOW COVER Silk Dot by Serena & Lily $98–$148 domino.com/fall15
DISHES Milano enamelware by Serena & Lily $28 domino.com/fall15
Celebrity chef Lulu Powers, a.k.a. “The Entertainologist,” provided the party’s hors d’oeuvres. These included a healthy assortment of grilled citrus chicken breast, sautéed asparagus with feta and lemon zest, Meyer lemon–infused kale and farro salad with slow-roasted cherries, and chilled shrimp. “The menu was designed with a country club vibe in mind,” says Powers. “We wanted guests to feel that they were dining poolside or at a beachside buffet.” Thanks to Turner’s entertaining prowess, the evening was a smash hit. “Making people feel welcome and that they have permission to have fun is always my top priority,” he says. “I know I always have fun at my parties!”
GLASSES wrapped in seagrass by Serena & Lily $38–$48/set of four, domino.com/fall15
6 ounces Dunkirk gin
juice of 1 lemon
6 sprigs tarragon
3 ounces pineapple and jalapeño simple syrup* splash of tonic and St-Germain
Serves 10 to 12
3 bunches asparagus
2 tablespoons olive oil
1 cup crumpled feta
truffle salt and pepper, to taste
Coat the asparagus with olive oil. Grill until tender. Sprinkle with crumpled feta, truffle salt, and pepper.
Serves 35 to 40
¼ cup dry bread crumbs
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon Old Bay
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt, to taste
1 pinch cayenne pepper
1 bunch cilantro, finely chopped
1 red, yellow, or orange pepper, finely chopped
1 pound fresh crabmeat, well drained
½ cup panko crumbs
2 tablespoons butter
Mix the bread crumbs, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, egg, salt, cayenne pepper, cilantro, and pepper in a large bowl. Stir in the crabmeat until the mixture is combined but still chunky. Cover and refrigerate for 1 hour. Sprinkle the panko on a plate. Shape the chilled crab mixture into tablespoon-size patties; coat completely with panko crumbs. Melt the butter in a skillet over medium heat; cook the crab cakes until golden brown, about 4 minutes per side. Add a dollop of Meyer lemon aioli.
Meyer Lemon Aioli
1 cup mayonnaise
1 Meyer lemon, zested and juiced
1 teaspoon Old Bay
1 tablespoon grainy mustard
1 teaspoon honey
salt and pepper, to taste
Combine all ingredients
in a mixing bowl.