Maisonette Muse
Lela Rose
Fashion designer, mother of two, and incomparable hostess, Lela Rose is our latest Muse. Best known for her eponymous ready-to-wear and bridal collections, this Texas native has quietly built up a reputation for hosting some of the best parties in NYC. Her Tribeca duplex is home to a constant rotation of guests – and guest chefs - all enchanted by Lela’s commitment to celebration, delicious food, and above all, fun. We spent time with the expert herself to learn more about stress-free entertaining, how to throw a great kid’s party, and what she’s cooking up this Thanksgiving.
- Photography
- Mimi Crawford
- Written By
- Phoebe de Croisset
Where do you think your love of entertaining comes from?
My mother. My mother is an incredible cook, and has always loved interesting foods - it was never just the ordinary or expected. She also loved entertaining, and did so on a regular basis, so I grew up around great food and company. It was always a celebration when we got together around a table. And that’s how it is in my home today. There is rarely an evening when we don’t have something going on.
What’s your philosophy when it comes to including kids at the adult’s table?
I rarely separate out kids from the adults. We’ve eaten with our kids most every night of their lives, and they’re used to eating with adults. I just set them at the table, like I always have.
What are some tips for setting a kid-friendly table?
Use real plates, linens, and cutlery – not paper or plastic! I always use real plates and silverware – not fancy, but I do NOT like plastic or paper. I just can’t stand all the waste – I hate to throw things out. Plus, I don’t think it’s very fun for the kids - they don’t feel all that special with disposable tableware. They may not be cognizant of it when they’re very little, but at some point, they do start realizing. Don’t dumb them down.
Buy inexpensive pieces that you will use over and over again. I still have the plates that I used for Rosie’s 3d birthday. Seven years later and she eats her breakfast off of them every day.
Use washable linens. I love these felt table coverings, which are great for kids, but also for adult parties. I will cover the entire table in them – they are so multi-purpose. They come in all these amazing colors; really fun kid colors, fall colors, neutrals, and they protect the table from scratches. Plus, they are totally stain resistant – you can quickly wipe off any spills and no trace of them is left behind.
My mother. My mother is an incredible cook, and has always loved interesting foods - it was never just the ordinary or expected. She also loved entertaining, and did so on a regular basis, so I grew up around great food and company. It was always a celebration when we got together around a table. And that’s how it is in my home today. There is rarely an evening when we don’t have something going on.
What’s your philosophy when it comes to including kids at the adult’s table?
I rarely separate out kids from the adults. We’ve eaten with our kids most every night of their lives, and they’re used to eating with adults. I just set them at the table, like I always have.
What are some tips for setting a kid-friendly table?
Use real plates, linens, and cutlery – not paper or plastic! I always use real plates and silverware – not fancy, but I do NOT like plastic or paper. I just can’t stand all the waste – I hate to throw things out. Plus, I don’t think it’s very fun for the kids - they don’t feel all that special with disposable tableware. They may not be cognizant of it when they’re very little, but at some point, they do start realizing. Don’t dumb them down.
Buy inexpensive pieces that you will use over and over again. I still have the plates that I used for Rosie’s 3d birthday. Seven years later and she eats her breakfast off of them every day.
Use washable linens. I love these felt table coverings, which are great for kids, but also for adult parties. I will cover the entire table in them – they are so multi-purpose. They come in all these amazing colors; really fun kid colors, fall colors, neutrals, and they protect the table from scratches. Plus, they are totally stain resistant – you can quickly wipe off any spills and no trace of them is left behind.
Can you describe the first kid’s party you ever hosted?
One of the first kid’s parties I ever organized was Grey’s 4th birthday party. His birthday is in July so I always like doing it outside, and that year, I decided on a Pirate Scavenger Hunt, which we did out in Battery Park. For the invitations, I burned the edges of the pieces of paper and rolled them up into little scrolls, and I made each kid a little backpack with a skull and crossbones. Inside, I put all these little gadgets: a magnifying glass, a nickel… which they used to solve the clues. There was one hint typed up in teeny tiny writing (that’s what you used the magnifying glass for) and the nickel was used to buy a piece of gum (which had another clue written on the wrapper).
Sound like such fun! How do you keep calm while juggling all of these details?
Well, I really enjoy all the details. I love to do everything myself – and I’ll point out every detail to you because I want you to notice! That’s part of the enjoyment for me. It’s not about things being fancy. It’s about things being fun and done in an imaginative way. Perfection has never been a goal of mine. And when you strive for perfection, that’s when the stress level gets too high. I know it’s not going to perfect. As long as you accept that, you can stay calm and really enjoy the party.
What would you suggest to parents organizing a kid’s party for the first time?
Time management is key. The most important thing is to start planning in advance. You can’t leave things until the night before. You have to think ahead so by the time that party comes around, you’re not exhausted because you were up all night decorating the cake.
I also think you have to keep in mind that kids’ attention spans are shorter – and they’ll likely only notice 20% of the total experience. You have to accept that even though you spent ten hours making a cake, it is likely that someone will whack it with their hand before it even gets served. I am ok with that. When was a perfect party ever fun anyway?
What is one of your favorite Thanksgiving traditions?
One Thanksgiving tradition we have is that the kids and I always embroider everyone’s name on their napkin. It’s not always perfect – Grey’s can be off-kilter! - but that’s part of the fun! We have a huge collection piling up in upstate New York, where we spend our Thankgsivings. It’s like a little guest book, a reminder of everyone who has come to share the holiday with us.
What are you cooking up this Thanksgiving?
I change up the dishes all the time. I’ll get on a kick and I’ll incorporate it in just about everything for a month or so until I finally get sick of it. Right now, I am making this butternut, carrot and kabocha squash spread, which is perfect for Thanksgiving: warm squash caramelized with maple syrup, which is pureed to perfection and incredible spread over crusty bread. I always make some kind of shaved Brussel sprouts salad, and for the turkey, we use Jacques Pepin’s famous Steamed and Roasted turkey recipe. Every year I have to look it up again and remind myself of how it’s done, but it is worth the trouble. It comes out juicy and delicious with a wonderful glaze on top.
One of the first kid’s parties I ever organized was Grey’s 4th birthday party. His birthday is in July so I always like doing it outside, and that year, I decided on a Pirate Scavenger Hunt, which we did out in Battery Park. For the invitations, I burned the edges of the pieces of paper and rolled them up into little scrolls, and I made each kid a little backpack with a skull and crossbones. Inside, I put all these little gadgets: a magnifying glass, a nickel… which they used to solve the clues. There was one hint typed up in teeny tiny writing (that’s what you used the magnifying glass for) and the nickel was used to buy a piece of gum (which had another clue written on the wrapper).
Sound like such fun! How do you keep calm while juggling all of these details?
Well, I really enjoy all the details. I love to do everything myself – and I’ll point out every detail to you because I want you to notice! That’s part of the enjoyment for me. It’s not about things being fancy. It’s about things being fun and done in an imaginative way. Perfection has never been a goal of mine. And when you strive for perfection, that’s when the stress level gets too high. I know it’s not going to perfect. As long as you accept that, you can stay calm and really enjoy the party.
What would you suggest to parents organizing a kid’s party for the first time?
Time management is key. The most important thing is to start planning in advance. You can’t leave things until the night before. You have to think ahead so by the time that party comes around, you’re not exhausted because you were up all night decorating the cake.
I also think you have to keep in mind that kids’ attention spans are shorter – and they’ll likely only notice 20% of the total experience. You have to accept that even though you spent ten hours making a cake, it is likely that someone will whack it with their hand before it even gets served. I am ok with that. When was a perfect party ever fun anyway?
What is one of your favorite Thanksgiving traditions?
One Thanksgiving tradition we have is that the kids and I always embroider everyone’s name on their napkin. It’s not always perfect – Grey’s can be off-kilter! - but that’s part of the fun! We have a huge collection piling up in upstate New York, where we spend our Thankgsivings. It’s like a little guest book, a reminder of everyone who has come to share the holiday with us.
What are you cooking up this Thanksgiving?
I change up the dishes all the time. I’ll get on a kick and I’ll incorporate it in just about everything for a month or so until I finally get sick of it. Right now, I am making this butternut, carrot and kabocha squash spread, which is perfect for Thanksgiving: warm squash caramelized with maple syrup, which is pureed to perfection and incredible spread over crusty bread. I always make some kind of shaved Brussel sprouts salad, and for the turkey, we use Jacques Pepin’s famous Steamed and Roasted turkey recipe. Every year I have to look it up again and remind myself of how it’s done, but it is worth the trouble. It comes out juicy and delicious with a wonderful glaze on top.
Brussels Sprout Salad
1/4 lb brussels sprouts, shaved on a mandoline
1 cup chopped arugula
1 stalk celery, finely diced
4 slices prosciutto, cut into slivers
1/4 cup dried cranberries, chopped
1/3 cup walnuts, chopped
1/4 cup grated pecorino Romano cheese
Salt and black pepper
2 tbsp olive oil
Squeeze of half a lemon
In a large bowl, combine sprouts, arugula, celery, prosciutto, cranberries, walnuts and cheese. Season with salt and pepper. Add olive oil and squeeze of lemon. Toss well and Enjoy!
Kabocha Squash and Carrot Spread
3lb kabocha squash
1lb carrots
1/2 cup water
1/2 cup packed brown sugar
3 tablespoons butter, melted
3/4 tsp salt
1/4 tsp ground black pepper
Cut the squash in half and discard seeds. Place the squash cut side down in a baking dish and add 1/2 cup water to the dish. Cover and bake at 450 degrees for 40 minutes or until squash is tender. Remove squash from pan, and let stand for 10 minutes. Remove the skin.
Shave skin from carrots and roast in oven at 450 degrees until tender.
Combine squash, carrots, and remaining ingredients in a food processor and blend until smooth. Serve with toast.
1/4 lb brussels sprouts, shaved on a mandoline
1 cup chopped arugula
1 stalk celery, finely diced
4 slices prosciutto, cut into slivers
1/4 cup dried cranberries, chopped
1/3 cup walnuts, chopped
1/4 cup grated pecorino Romano cheese
Salt and black pepper
2 tbsp olive oil
Squeeze of half a lemon
In a large bowl, combine sprouts, arugula, celery, prosciutto, cranberries, walnuts and cheese. Season with salt and pepper. Add olive oil and squeeze of lemon. Toss well and Enjoy!
Kabocha Squash and Carrot Spread
3lb kabocha squash
1lb carrots
1/2 cup water
1/2 cup packed brown sugar
3 tablespoons butter, melted
3/4 tsp salt
1/4 tsp ground black pepper
Cut the squash in half and discard seeds. Place the squash cut side down in a baking dish and add 1/2 cup water to the dish. Cover and bake at 450 degrees for 40 minutes or until squash is tender. Remove squash from pan, and let stand for 10 minutes. Remove the skin.
Shave skin from carrots and roast in oven at 450 degrees until tender.
Combine squash, carrots, and remaining ingredients in a food processor and blend until smooth. Serve with toast.
