Lair Restaurant and Lounge Host An Affirmative Act After Party

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 bycelebrity 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-of-its-kind film about the legalization of gay marriages set as a courtroom drama.

ABOUT LAIR RESTAURANT AND LOUNGE: With plush banquettes seating and the sultry lighting of chandeliers and candlelight, this stylish space is a restaurant, lounge and private event space, all in one. Providing visual, edible and audible quality that appeals to all, Lair’s exposed brick walls, lavish throw pillows and intimate features low table tops grant the entire venue a rustic feel; the ideal location for an after-work drink and appetizer or post-drink and small bite recap! Available to cater and/or host any soirée, Lair will design and accent your event with chic decoration and exciting entertainment!

For further information about Lair Restaurant and Lounge, please visit www.lairnyc.com.

Lair Restaurant & Lounge

201 Lafayette Street | Btwn Broome and Kenmare Streets

New York City

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Disclosure: the above publication is for entertainment purposes and it is courtesy of PR

Post Title → Lair Restaurant and Lounge Host An Affirmative Act After Party

LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

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 asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

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Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.

Post Title → LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

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.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Post Title → Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Monique's Sexy Recipes: Honey mustard chicken with melon balls and kiwi…

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 prepare melon balls, cut melon in half and remove seeds with a spoon. Prepare 2 cups of melon balls by scooping out equal amounts of flesh from each melon. Use a melon baller for this task (you can also use a 1/2-teaspoon measuring spoon if a melon baller is not available). To prepare kiwi fruit, peel and cut into thin slices. Set fruit aside.

Slice chicken breasts crosswise against grain and fan out on serving platters, set to the side. Place reserved mustard sauce in small saucepan. Whisk in mayonnaise and heat thoroughly, using moderate heat. Drizzle some mustard sauce over chicken
breasts. Add melon balls and kiwi, garnish with mint leaves; hand pass the remaining sauce.



Disclosure: the above publication is for entertainment purposes only. Recipe adapted at romanticmodds.wordpress.com. Images source: google. Images don't reflect the above recipe.

Post Title → Monique's Sexy Recipes: Honey mustard chicken with melon balls and kiwi…

keith's 1001 Cocktails: Honeydew Melon Bellini

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:

1. Combine the diced honeydew melon with the lime juice and sugar in a blender and blend until you obtain a smooth puree.
2. Strain the puree, chill for at least 30 minutes or until ready to use.
3. Pour the honeydew melon puree into champagne flutes, no more than half full.
4. Add the prosecco or other sparkling wine, pouring it gently to avoid making a bubbly mess.
5. Stir lightly and serve immediately.

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Disclosure: the above publication is for entertainment purposes only . The above recipes has been adapted at laylita.com. Image source: Google

Post Title → keith's 1001 Cocktails: Honeydew Melon Bellini