If I like a new show or series, I can’t resist watching episode after episode and recently I binged The Five-Star Weekend on Peacock in a couple of days.
I enjoyed it so much that I read Elin Hilderbrand’s novel that inspired the series after I saw the show. I also watched the companion Podcast expertly hosted by Elin featuring the actors and crew—including the food stylist and decorators—behind the show. One thing they both have in common? Food.
Beautiful food. Gathering-around-the-table food. Both aspirational and attainable. The kind of food that makes you want to invite people over to your “hero” house on Nantucket. If for no other reason, watch the show for house, kitchen and food envy!
And that’s where my friend Lulu Powers comes in.
You may know Lulu as the vivacious Entertainologist. And, If you’ve ever been to one of Lulu’s legendary parties—or simply followed her on Instagram—you know that she has earned those accolades by her creative, fun, and colorful approach to food, décor and entertaining. She has spent her career teaching people that entertaining is joyful, welcoming, and delicious—and just a little bit glamorous with a dash of quirky thrown in.
Lulu grew up in Connecticut, where her mother was a celebrated caterer. She learned early that feeding people is really about making them feel at home. Those lessons became the foundation for a remarkable career as a caterer, private chef, cookbook author, columnist “Life at Lulu’s”, television personality, and entertaining expert whose clients have included celebrities, designers, and families who simply wanted unforgettable gatherings.
These days Lulu divides her time between Los Angeles and Nantucket, where she’s been friends with author Elin Hilderbrand for 30 years.
If you’re a fan of beach reads, you already know Elin. She’s written more than thirty novels, many set on Nantucket, and has a gift for making readers feel like they’re part of the story—sitting on the porch with a cocktail in hand.
When The Five-Star Weekend was published in 2023, it quickly became one of her biggest hits. The story follows Hollis Shaw, a wildly successful food influencer whose life revolves around cooking and entertaining—qualities that feel very familiar to anyone who knows Lulu.
When I asked Lulu if Hollis was inspired by her, she laughed and graciously said no.
But she did admit that one of recipes featured in the story came from her own collection. Lulu made the addictive Rosemary Bacon Pecans for Elin at her house. Later, Elin told Lulu that she “dreamed about those nuts…” So it’s no surprise that Elin included them in the book, and credits Lulu in her acknowledgements.
After finishing the television series, I couldn’t stop thinking about those pecans. Then, as I started reading the novel, there they were again. Naturally, I went searching for the recipe. Surprisingly, it wasn’t easy to find.
There were plenty of articles mentioning the pecans and some mentioned Lulu, but none of them actually included the recipe. Eventually I stumbled across a Facebook group devoted to The Five-Star Weekend. Thankfully, one thoughtful member had photographed Lulu’s original recipe clipped from a newsletter sent out when the book was first published.
I made them the very same day and they more than lived up to my expectations. Now I know why Elin dreamed about them! They’re smoky from the bacon, woodsy with rosemary, kissed with maple syrup, and finished with flaky salt and Aleppo pepper. Sweet. Salty. Savory. Crunchy. They hit every flavor note you could want in one bite and they are the perfect companion to a charcuterie/cheese board or a “sneeky” a term Lulu uses for a cocktail.
Sneeky was a term Lulu got from her father when he would come in from his garden and say “I am going to have myself a little Sneeky.” He would then make a “Sneeky,” and go back to his garden and sit there watching it grow—it’s a fond memory for Lulu.
It’s a straightforward process. Cook the diced bacon in a heavy-duty skillet, add the pecans and other ingredients once the bacon is almost crispy (and the bacon fat is foamy). You stir and cook for about 5 more minutes or until the pecans start to toast. I like to toast my nuts in the oven instead of the stovetop so I added an extra step and baked my batch on a sheet pan for 20 minutes in a preheated 250F oven after they cooked on the stovetop.
The recipe makes just over two cups, which sounds like plenty until you realize you’ll keep “sampling” them. I have to put them in a mason jar with a lid or they will be gone before my guests arrive. They’re perfect with cocktails, tucked into a cheese board, sprinkled over a salad, or packaged in a pretty jar as a hostess gift.
What I’ve always admired about Lulu isn’t just the food. It’s her philosophy. She believes beautiful entertaining isn’t about perfection. It’s about generosity, abundance, and making people feel special the moment they walk through your door. A great party can start with one irresistible appetizer like the Rosemary Bacon Pecans, a thoughtfully set table that doesn’t have to be fancy but should be full of pizzazz, and hosts who are relaxed enough to enjoy their own guests.
One of her clients recently said “you always bring a bit of sparkly fairy dust to everything you do and bring joy to everyone you meet.”
That philosophy is also the inspiration behind Lulu’s newest venture—her tabletop collection. Designed with the same effortless California-meets-Nantucket style that defines her entertaining, the pieces make it easy to create the layered, welcoming tables she’s known for.
Lulu created a tabletop and entertaining line called the Coastal Collection. The line launched at Bloomingdale’s in the spring, and is also sold through her own website (lulupowers.com). She describes the line as “Art That Entertains, While You’re Entertaining.” A product line that blends function and flair to bring ease, style, and color into the home.
As Lulu likes to remind us, “I love bringing people together to sit around a beautiful table that’s whimsical and fun, or standing around a bar for ‘Sneekys and Snacks,’ and I call it the art of fellowshipping…”
While you’re planning your next gathering, make it Lulu-style, and make a batch of these Rosemary Bacon Pecans—or better yet, a double batch.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.