Blog Posts by JustLuxe

Dinner parties can be stressful for both the host and the guest. Although what to wear can be quite the conundrum, there are other things to consider when you're the host of a dinner party. Jimmy McIntyre, Executive Chef of New Zealand's Otahuna Lodge has offered some tips for making your next dinner party stress-free.

Prepare in advance
Complete as much as possible before your party-goers arrive. This helps to eliminate last minute mistakes and allows the host to spend more time with guests.

Always offer hors d'oeuvres
Upon the guests' arrival, make sure to offer canapés, as well as a drink. This helps to keep them from becoming irritable and hungry.

Keep it simple!
A simple dish done well is always impressive, less stressful and less likely to fail. A soup course is fast and easy. If there won't be more than four courses, serve bread.

Make it fun
"Pot Luck" dinners are the least stressful. Every couple is asked to bring a course and the host normally prepares the main dish.

Read More »from How to Host the Perfect Dinner Party

When people think about monochromatic dressing (which I am a huge fan of), they may not think of gold as the common denominator. Well it's one of my favorite colors for the summer and it adds an instant warmth to any outfit (also great for showing off a tan). Pair with ivory accessories and you've got an instantly polished outfit.

Dress & Belt: Shipley & Halmos

Bag: Coach Chelsea Leather Flap

Necklace & Ring: Tiffany's

Shoes: Christian Louboutin





By: Carolyn Hsu, The Hsu Closet

Read More »from Summer Fashion Watch: Gold Rush

It's August...which means a whole month of perfect outdoor dining opportunities in the city of angels. Just because most of summer has already flown by doesn't mean you can't still enjoy the best weather of the season and some of the city's best food in some of its most amazing alfresco restaurant spaces. Here are a few recent openings (and reopenings) that will have you longing for fresh air and open skies long after summer has gone.

Deck 33 at the Custom Hotel
8639 Lincoln Blvd.
Los Angeles, CA 90045
(310) 645-0400

There's nothing like a summertime supper poolside, so when we're hankering for some spontaneous outdoor dining, we head to the westside's newly-renovated Custom Hotel (it's looking quite hot these days with a makeover reminiscent of the glam days of air travel) to get some sun and fun at Deck 33. Chef Katsuo Nagasawa (friends call him Naga) has taken over the stoves, and is serving up signature Pacific Rim dishes like "shellfish cigars" filled with shrimp, scallops,

Read More »from Alfresco August | Outdoor Dining in Los Angeles

There is a little less heat in Miami, Florida since the Mercedes-Benz Fashion Week packed up and left, leaving behind our longing to acquire all the latest trends in swimwear. The buzzwords during this week echoing throughout the shows were "luxurious," "glamorous" and "jetsetter." Here is a recap of the final few faves from the final few days during a week I like to embrace with the theory that less is more! Try not to drool.

Stunning, breathtaking and innovative are the words I would use to describe the new collection from Delores Cortés. Her use of such vibrant colors screamed out loud, demanding my attention. I was equally impressed with the unique designs of the swimsuits. With 50 years of experience behind this designer, Cortés has sustainability in the industry because she obviously knows what she is doing and what a girl wants. The runway show itself was like watching the bright colors of sea life swimming by. Bravo Cortés, encore!


Speaking of innovative design, Aqua Di Lara

Read More »from Mercedes-Benz Fashion Week Miami: High Fashion Swimwear Hits the Catwalk

Ingredients for the Ahi (4 servings)

• 3 blocks Ahi, sashimi grade (1 inch square 2.5 inch length)
• 1 tablespoon Cumin, grounded
• 1 teaspoon Garlic purée
• 1 tablespoon Olive oil

Ingredients for the Ceviche

• 4 pieces Baby carrots
• 4 pieces Baby beets
• 1 piece Red bell pepper
• ½ piece Maui, onion
• 1 piece Jalapeño
• 2 tablespoons Molokai ogo, (seaweed) sliced
• ½ piece Lime, juice
• ½ piece Lemon, juice
• 4 sprigs Cilantro, chopped
• 1 tablespoon Extra virgin olive oil

Ingredients for the Anchovy Purée

• 12 cloves Garlic, peeled, stem removed
• 8 pieces Anchovy
• ½ cup Milk
• 2 tablespoons Extra virgin olive oil
• Sea salt and white pepper to taste

Method:
Blanch 5 times the garlic in boiling water, (to remove the aggressive taste). Simmer the blanched garlic in milk for 8 minutes. Blend the garlic, milk, olive oil and anchovies until smooth purée, season with white pepper from the pepper mill. Season the ahi blocks with the Read More »from Chef Mavro's Cumin Seared Ahi with Waimea Vegetable Seviche, Anchovy Purée

Extreme and exotic. Intoxicating and impressive. This is how many luxury designer brands of footwear for the Fall/Winter 2011 season should be described. Now at Neiman Marcus you can find some of the most spectacularly designed footwear of the season.

The "Pazza" Tie-Up Sandal by Brian Atwood $1,450 Leopard-print dyed calf hair (Italy) Black dyed ostrich feathers (South Africa) Grosgrain ribbon lace-up front; tie closure Convenient back zip 5" thin metal heel Approx. 9"H overall

The Fur-Ankle T-Strap Sandal by Diego Dolcini $1,095 Satin and suede T-strap sandal with gray dyed arctic fox (China) pieces wrapped around ankle Peep-toe rests on contoured platform Modern back zip 5 1/10" metal heel Made in Italy

The Multicolored-Striped Pump by Giuseppe Zanotti $695 Multicolor-striped silky satin

Read More »from Sexy Shoes for Fall/Winter 2011

Christian Louboutin's designer shoes have always defied gravity. He is known for making statements such as: "A skyscraper pump gives you a new attitude instantly" and "I don't believe suffering makes you beautiful. But comfort is not part of my creative process."

Featured on Good Morning America, the Christian Louboutin eight-inch spiked ballet heels are beyond comprehension, even for this "master of the high heel." Covered in Swarovski crystals, with the trademark Louboutin red sole of course, the Christian Louboutin eight-inch ballet heels are as meticulously designed as a haute couture gown. They are his highest heel to date.

"Designed with the ballerinas in mind, the super thin spike heel is one that only the most professional dancers would be able to wear with ease," LDN Fashion explains. Louboutin's inspiration came from his recent visit to the ballet. These history-making shoes were auctioned off to charity last week which benefited The English National Ballet.

For more

Read More »from Christian Louboutin's 8-Inch Ballet Shoes

It has been said that when pairing wine with food that red wine goes well with red meat and that white wine pairs well with fish and poultry. However, this rule fails to acknowledge the complexity of ingredients that make up a dish, as well as the wide range of wines available. There are some basic guidelines that can be taken into consideration when selecting a good food/wine pairing. Generally, the chosen wine should complement the dish.

Acidic Wines
Acidic wines, such as the Thornton NV Brut and 2001 Sauvignon Blanc are exceptional with sour, acidic, or salty food. Thornton sparkling wines generally pair with salty foods because the acidity cuts the saltiness.

Sweet Wines
Sweet wines, such as the 2002 Muscat Canelli and Cuvée de Frontignan, go well with sweet foods. The sweetness of the wine and the sweetness of the food will cancel each other out. However, be careful not to pair a wine with food that is sweeter than the wine.

Dry Wines
Dry wines, such as the Thornton 2000

Read More »from Wine Pairing: Rules Are Meant to be Broken