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Lair Restaurant and Lounge Host An Affirmative Act After Party What do rock stars and baseball players have in common? They both love good food and atmosphere, while supporting a good film! Guns N’ Roses’ Ron " Bumblefoot " Thal and former New York Yankees outfielder William “Billy” Sample were recently spotted at official premiere after- party of the hotly anticipated film An Affirmative Act, at New York City’s Lair Restaurant and Lounge. The film’s director Jana Mattioli , Academy Award and Emmy producer Ken Del Vecchio and the film’s stars Candice Holdorf and Keith Collins, were also in attendance at the Soho hotspot, located on Lafayette Street. Guest enjoyed music by celebrity DJ Big Ben, while Lair’s Owners Michael Levin and Illarion Parmit provided dishes from their modern Dim sum menu including Chicken and Foie Gras San Jin and Dry Aged Black Angus Beef Dumpling , plus their Chinese Chips with Housemade Duck Sauce . An Affirmative Act is the first-...

Lisa's Weekly Coffee Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto". Easy Cheesy Asparagus Bake courtesy cook.com 1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked 1/4 c. red pepper, chopped 1/3 c. mayonnaise 1/3 c. mild Cheddar cheese, shredded 1/4 c. green onions, sliced 1 egg white, beaten until stiff Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining a...

Arugula Avocado Asparagus Salad This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling Ingredients: 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry 1 avocado 1 bunch pencil asparagus, steamed for 3-4 minutes Juice of ½ lemon 4 tablespoons toasted pistachio nuts For the Basil Vinaigrette: 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon finely chopped shallot 3 tablespoons extra virgin olive oil Sea salt and freshly ground pepper 2 tablespoons chopped fresh basil Preparation: Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts. Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately...

Honey Mustard Chicken with Melon Balls and Kiwi •2 6­ ounce chicken breasts, boned and skinless •1/4 cup Dijon mustard •1/4 cup brown mustard •1/4 cup honey •3 tablespoons light cream •1 pinch salt •1 pinch white pepper •1 tablespoon salted butter •1/2 medium cantaloupe •1/2 honeydew melon •1 medium kiwi •2 tablespoons mayonnaise •2 large mint leaves as garnishes Combine both mustards, the honey, cream, and salt and white pepper in a medium bowl and mix well. Next, spoon half of the mustard sauce into a glass mixing bowl. Set remainder aside. Roll chicken in mustard marinade in the glass bowl, turning to coat completely. Cover and refrigerate for 30 minutes. Heat butter in a large skillet over moderate heat until foamy. Remove chicken from the mustard marinade, shake off excess liquid and discard remainder. Place chicken in skillet and cook for 5 minutes on each side, or until chicken is well browned and no longer pink in the center and juices run clear. To prepa...

Keith's 1001 Cockatils : Honeydew Melon Bellini Keith is a Bellini fan he just loves Prosecco wine and most of all he loves Prosecco's pairing with fruits as it inspires him to create a variety of cocktails with a touch of sweetness.. Prosecco is a dry sparkling Italian white wine and delicately compliments well with many fruits such as peaches, strawberries, blueberries, pomegranate , melon etc. Keith's favorite Bellini is "The Honeydew Melon Bellini". Bellini's are refreshing, bubbly and fruity and are ideal to serve with appetizers. Ingredients: 5 cups of diced honeydew melon, about ½ of a large melon 2 tbs lime juice Sugar to taste based on the sweetness of the melon 1 bottle of chilled prosecco , champagne, cava or other sparkling wine Preparation: Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree. Strain the puree, chill for at least 30 minutes or until ready to use. Pour the hone...