He’s on the town and in the kitchen

DESIGNER Christopher Lowell has seen the future, and it’s a non-gender-specific flexi-space where high tech and spa comfort merge into one. Or at least that was his idea for the new Shade Hotel in Manhattan Beach, where he “designed the whole look of the place, right down to the bed linens.”

Lowell’s product lines and books almost make Martha Stewart look like an underachiever. He’s a fixture on Discovery Home and is planning a syndicated show where his futurist concepts go domestic. But as far as this Hollywood resident’s weekends go, the future is now.

The gang’s all here

I love to bring as many as a dozen people into my world on a weekend. The guest rooms in my house get full, and everyone has their own space. But that means I have to start early on a Friday, and I’ll be at the downtown flower mart by 4:30 or 5 a.m., because by 6, it’s over.

That night, we’ll jump in a limo and go to dinner at Pane e Vino on Beverly. It’s probably the most authentic Italian food in the city. It’s simple and not froufroued or Chef Boyardeed to death. They do a steamed asparagus with prosciutto and sage that’s delicious, and they also have great lamb chops with Swiss chard, red onions and rosemary potatoes.

We’ll get back in the limo and head for the Mondrian for a drink and then be on our way to the Four Seasons and maybe the Peninsula. That seems to be a popular way to do the club thing, because we see some of the same people right behind us all night.

What’s cooking

On Saturday we’ll get up early and plan our dinner for that evening. I’ll make a frittata with fresh herbs and serve it over French toast sliced wafer-thin. I make a killer Bloody Mary with horseradish and celery juice that I whip up in the food processor.

Some of us will go shopping at Gelson’s in the Valley for staples and hit a couple of farmers markets for the rest. My dining room table seats about 12, and it’s in the kitchen, because I like to make food preparation part of the experience. Everyone gets involved slicing and dicing, which makes for a terrific icebreaker for people just getting there. I’ll set up a pizza bar with thin puff pastry and about 30 condiments like smoked chicken and crabmeat, and everyone makes their own and pops it into the oven.

I’ll start the meal with a soup that I’ve prepared earlier in the week, and for the main course we might have an osso buco that would have been cooking since about 2 p.m.

And when we’re finished, people will hardly have left the kitchen. That’s why I made it the biggest room in my house.

Brunch and a movie

On Sunday we’ll go to the Polo Lounge for brunch. I like the patio there, which is very pretty and nature-inspired.

I love the Directors Guild, where you can see a movie and listen to a director’s Q&A; afterward. You can get in if you know someone who’s a member, so it’s not inaccessible. I enjoy seeing films there before they get all hyped up.

Later, I’ll pass out menus and have Chinese food delivered from Rice restaurant. That way everyone gets what they want. I’ll set a beautiful Asian table and put the food into gorgeous bowls. Then I can focus on conversation, not cooking.

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-- Mark Sachs