It is the grand opening of Kashmir Moon and The Artisan Bazaar. Together with Kal Rieman, who opened two weeks ago, our three pop up spaces are happy to invite you to their wine reception from 6 to 8pm. 

I totally recommend you to come and check out their products, they will leave you breathless! All of them offer unique, high-quality and beautiful art pieces that you will fall in love right away! (It happened to me).

Why not coming and having a glass of wine while chatting with these three amazing and wonderful artists?  Come, get to know them!

Kal Rieman at RSPOP

Cally Rieman is a NY fashion designer that is currently presenting her new Kal Rieman 2012 spring collection at RSPOP. Her collection is made for independent, self-reliant, confident and professional women. Kal Rieman has a great variety of designs that gives you the opportunity to combine them with your own clothing style.

Kashmir Moon at RSPop[+]

Kashmir Moon is a family business headed by Shujaat H. mma, who grew up in a family of well known artist’s of Kashmir in India. Kashmir is a land of unique and enchanting beauty and this is reflected in the creation of each artful piece. Each piece is hand-embroidered in rich colors depicting the traditional designs such as the exquisite floral, exotic animal, and the classic paisley.

The Artisan Bazaar at the Corner Space

The Artisan Bazaar is a collective of artists, designers, and makers who have brought life to our Corner Pop up space.  They have come together to offer their high-quality, beautiful and unique products to purchase at the Roger Smith Hotel space.  You can find jewelry, T-shirts, children dresses, soaps, photographs and much more!

Check out some of their products! http://on.fb.me/IYwTC3

The Artisan Bazaar @theartisanbazaarnyc participants:

• Carnelian Knoll
• Ciaran Tully
• DuArte Studios
• Judy Kaye Jewelry
• Kim Lyons Jewelry
• Malagueta
• Monkey Barsoaps @monkeybarsoaps
• Patricia Gambis Handcrafted
• Stephanie Putter Jewelry
• Urban Cricket NYC @urbancricketnyc
• Yania Creations

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Her collection is made for an independent, self-reliant, confident and professional women. Kal Rieman has a great variety of designs that gives you the opportunity to combine them with your own clothing style.

Check out the following video created by the Roger Smith Hotel for the inauguration of Kal Rieman’s pop up store.

ABOUT CALLY RIEMAN:

Graduating with a degree in East Asian Studies and Political Science, Cally Rieman’s love for fashion began when she was teaching English to the owner of a textile manufacturing company in Taiwan. Her professional career started in 2001 at Jean Charles de Castelbajac in Paris, continued in NY with Rubin Chapelle’s and grown when she became a designer for Tommy Hilfiger.

Without leaving any of her dreams behind, in 2009 she decided to create her own collection; Kal Rieman. Having worked in the fashion industry for nearly ten years in both women’s and men’s wear, she has consolidated her own brand with a loyal group of clients.

 Kal Rieman, who has previously fascinated us in the NY fashion week 2012, is now featuring her new spring collection at the RSPOP.  Don’t miss out the opportunity to go to their pop up store and check out their latest collection!

KAL RIEMAN  – at RSPOP until May 31

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Kashmir Moon is a family business headed by Shujaat H. Kemma, who grew up in a family of well known artist’s of Kashmir in India. Shujaat and his wife Mary, who shares his love and enthusiasm for the wonderful crafts that his family produces, wish to share a part of the beauty of Kashmir by offering these unique hand embroidered shawls, jackets, and fine handmade rugs.

Kashmir Moon Pop up store @Rshotel

Kashmir is a land of unique and enchanting beauty and this is reflected in the creation of each artful piece. Each piece is hand-embroidered in rich colors depicting the traditional designs such as the exquisite floral, exotic animal, and the classic paisley.

Kashmir Moon’s garments, accessories and home furnishings combine a flair for fashion with function. Each piece has it’s own distinctive feeling, a timeless quality that can be used in every season and for all occasions from casual to formal.

Mary and Shujaat put their heart and soul into selecting and designing each piece, which becomes a part of their exclusive collection. Each piece at Kashmir Moon is unique, one of a kind and no two’s are alike.

Don’t miss out the opportunity to see these authentic and high quality pieces of art! Come and visit them at their pop up store, RSPop[+]; you won’t regret it!

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By Marlenny Paredes

Kal Rieman is a ready-to-wear high fashion business collection for women. Designer Cally Rieman began her collection, KAL RIEMAN, in 2009; prior to launching KAL RIEMAN, Cally worked in the fashion industry in Paris for renound designers Jean-Charles de Castelbajac and for Rubin Chapelle , as well as H Hilfiger men’s wear in New York. I spoke with Rosan Van Boven, a  fashionable sales rep with an interest in designing. She showed me some of the most popular pieces, I loved the men’s tuxedo style cut jackets, also a favorite among the fashionistas, and available from the spring/summer collection. Designer Cally utilizes fabrics imported from Italy, silks from NY and chiffon, and although average price point for a silk blouse is at around $450, it is good to know that the entire collection is made in USA. Think Angelina Jolie when you are trying to get a feel of Kal Riemans’ collection.

Kashmir Moon is a gallery of handmade decorative and wearable art.  Kashmir Moon is a family business run by Shujaat H. Kemma, who grew up in a family of well known artists in Kashmir, India. Kashmir Moon was established in 2002 and prides themselves on producing original, hand embroidered garments that make up their exquisite and unique collection. Shujaat is a charismatic individual and passionate about his craft. Stop by and admire the beauty of his one of a kind pieces using designs of exotic animals, and classic paisley.

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The Roger Smith Hotel is pleased to host Udom’s NY photo exhibition from May 1st to June 3oth, 2012. The opening reception will be on May 9th from 6pm to 8pm at the hotel’s lobby.

NY PHOTO EXHIBITION by Udom Surangsophon from Kanin Koonsumitawong on Vimeo.

Udom was born in Thailand and has been based in New York since 1985 where he graduated from Hunter College and earned a Master’s degree at the New York Institute of Technology. He specializes in architecture, interiors and portraits. His work has appeared in Architectural Record, Metropolitan Homes, Wallpaper (Thai Edition), Elle Decoration (Thai Edition), The New York Times and others.

A note from curator Ek Wongleecharoen; Assistant General Manager at the Roger Smith Hotel:

“My purpose of bringing Thai Artists Alliance to Roger Smith Hotel Lobby Series is to bring people awareness to the Thai Arts. I am a native of Thailand and even I have a limited knowledge in the Thai Arts. My only exposure of the Thai Arts is through the temple walls and I was fascinated by the intricate details that the artist put into the work. So I reached out to the Thai Artist Alliance to see if they will be interested to show some of their works in the lobby. As a result, we will have at least two shows dedicated to the Thai arts movement in NYC.”

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We will be sharing all the great things related with travel, art, food, Henry, fashion, beauty and more! As you know, Roger Smith is not a regular hotel. There is always something new and unusual popping up, from a Popsicle give away on the street to a dog fashion show.  

When it comes to planning your trip to NY, our Pinterest page can help you by recommending restaurants, events, places to visit, stores and art exhibitions in the city. We want to be your New York city guide!

We have created a board for all the Roger Smith fans called @ the Roger Smith Hotel where you can pin any picture that reminds you of the hotel. It can be a picture of your holidays, our neighborhood, our art exhibitions or just something that connects you with us!  You only need to follow us on Pinterest, pin a picture and tag us @rogersmithhotel. Let your inspiration flow, don’t limit yourself! 

 If you are new on Pinterest, don’t hesitate to contact us; we will be glad to send you an invitation.

 Happy pinning to all of you!

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You should try GUAM Beauty Mud; the #1 selling anti-cellulite product in Italy. It is  known also as one of the most effective beauty products that really helps you to combat the appearance of the cellulite by tightening, firming and removing excess water trapped in the fatty deposits of the skin.

As you will see on the video, using GUAM Beauty Mud is very easy.  It is a simple three step process: Apply, Wrap and Relax.

This video is the result of a very funny consumer trial that Guam and the Roger Smith Hotel conducted. Do you want to know more about the GUAM experience? You can listen to the audio clip testimonials that we have recorded.

Q: Would you rather be able to purchase an at-home spa treatment to relax and use at anytime or to schedule someone to perform the treatment on you at an additional cost?

A: I do like going to a spa to get pampered and get a treatment, but I do like being able to have an at-home spa treatment which I can do on my own time without having to schedule an appointment.

Q: How did the GUAM Beauty Mud treatment make you feel? Tell us about the experience.

A: I liked the treatment a lot. The mud felt good and it had a nice smooth texture and a fresh smell. It wasn’t as messy as I thought it would be to apply and clean off, which I liked a lot. Again, it has a really nice smell, which lingers even after cleaning it off.

Q: Where did the treatment process take you to in your mind? Did it transport you to a different place or time?

A: The treatment reminded me of a fresh garden, or even a beach. It just made me think of being in a quite environment away from the city; back to nature almost.

Q: Did the treatment live up to your expectations?

A: I think the treatment was better than I expected. I saw an immediate improvement in the texture of my skin, it felt and looked firmer. It wasn’t an extreme difference, but enough to make me think that this is a good product which actually works. Also, I’m excited to use it again to see more of a difference, as I’ve heard that the more you use it, the more you see the results. Also, as I mentioned before, it was not as messy as I expected. I feel that I won’t have any problems using it at home.

Not convinced yet? Come to the store and test their products!

But you need to hurry up! This is their last week at the RSPop[+] space.  Don’t miss the opportunity to test the Italian’s best selling anti-cellulite product! 

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International Creative Business Conference 2012

2pm-5pm, 12th April 2012 (during Tartan Week) The Roger Smith Hotel (and via Livestream) 501 Lexington Ave, New York, New York.

Conference overview

Opportunities exist for Scottish businesses in the USA: are you aware? The signs suggest that the world’s biggest economy has turned a corner, recovery is underway and an appetite has returned for, in particular, goods made in Scotland and services that draw on Scotland’s renowned intellectual heritage. The Scottish market has also regained confidence, evident in the awareness of clear export and inward investment opportunities.

In association with SCDI, this conference hopes to assist Scottish businesses cross the P.O.N.D – Procedures, Obstacles, Networking and general Detractions, that exist as initial issues for the internationalization of business, whether Scottish, UK or otherwise.

The Conference will be of interest to creative business owner/mangers as well as general professional practitioners who need to build an awareness of opportunities for clients. It is also suitable for entrepreneurs, investors, marketing and brand consultants/managers, and accountants.

The conference is organized and chaired by Philip Hannay, Founder and Managing Director of Cloch Solicitors, and (Scottish) Intellectual Property Lawyer of the Year 2010 and 2011.

Conference speakers include:

• David Mundell MP, Conservative, Dumfriesshire, Clydesdale and Tweeddale
• Jane Gotts, International Director, Scottish Council for Development & Industry • Allan Rooney, Managing Partner, Rooney PC
• Tim Danser, President, Prince of Scots
• Melissa Gonzalez, CEO & Founder, Lion’esque Media
• John Knowles, Panman Productions
• Jo Harvey, Deputy Director, The Mountbatten Institute
• Jeffrey E. Jacobson, Managing Partner, The Jacobson Firm, P.C., Attorneys

The Conference is free to attend however places are limited. To book your place at this exciting event, please contact Siobhan Hazlett at siobhan.hazlett@scdi.org.uk.

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Subscribing to the belief that the contemporary artist is an entrepreneur, Brent Birnbaum channels the infamous and legendary traditions of snake oil salesmen and street psychics, in his performative installation, The Bureau of Apology. A real, functioning business in which viewers can partake to absolve themselves of guilt and burden, The Bureau of Apology is as credible as a vision in a crystal ball: it is out of our own necessity that we believe.

Brent Birnbaum: Mini Doc

A site-specific installation for The LAB Gallery’s “fishbowl” space, The Bureau of Apology is a “family-run” organization, spearheaded by the ever-engaging Brent Birnbaum, clad in an unforgettable purple suit. Considering himself to be “a traveling salesman, snake charmer, and street preacher” rolled into one, the artist has created his own unique brand, that is as relevant as it is irreverent.

Studio Visit with Brent Birnbaum, March 2012

A “walk-in sculpture”, that resembles a defunct office, The B.O.A. is replete with outdated consumerist bric-a-brac, re-imagined into sculptural objects- a hallmark of Birnbaum’s work. The artist will appear for a limited number of performances, offering Bureau services to passersby. For the first time, The Lab Gallery will open its doors to admit a limited number of guests to interact with the artist and essentially become part of the performance.

In an effort to break down the boundaries between viewer and artwork, Birnbaum’s work is often interactive, daring visitors to engage on a personal level. The Bureau of Apology will offer conscience-clearing services that range from hand-scribed pre-written and custom apologies, to “house callz”, wherein Birnbaum will appear at a prescribed location to apologize on your behalf.

To ensure that apologies are indeed authentic: all correspondence will bear the official Bureau seal, however, there is no guarantee of honesty, as each participant will ultimately be required to confront themselves in the process.

The LAB Gallery
501 Lexington Ave
New York NY 10017
212.339.2092
rogersmitharts@rogersmith.com
http://thelabgallery.com/

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“Cookbooks as Dreams of the Ideal”

Cookbooks are much more than collections of instructions to get dinner on the table. From our earliest culinary records through the present (and beyond, we predict), cookbooks document culture, technology, identity, and even aspirations. What makes cookbooks a unique resource for historians, anthropologists, sociologists and others is that most cookbooks do this unconsciously; that is, in the guise of filling a practical need for practical instruction, cookbooks teach the careful reader about the values, needs, and desires of the cookbook audience.

Chair: Betty Fussell, Writer and Lecturer

Panelists: Paul Freedman, Professor of History, Yale University, Jane Lear, Freelance Writer, Editor and Editorial Consultant; Molly O’Neill, Author

“Behind the Numbers: Looking at Cookbook Data”
Ebook reading adoption is on the rise, and across many sections of the book industry, readers are putting down print books in favor of their digital counterparts. But what’s really going on out there? And how does that translate to ecookbook adoption over the next few years? In this presentation, Bowker will talk about what they see in their deep dive studies on reading habits, how reading is evolving between print and electronic and what that means for the world of cookbooks. They’ll also share details about a cookbook study that will answer questions on consumer demand for electronic products, pricing around specific platforms, and functionality needs.
Ted Hill, President, THA Consulting & Kelly Gallagher, Vice President, Publisher Services, Bowker

“Consuming the Brand: Corporate Cookbooks”

Advertising the virtues of food products took place mainly in newspapers until cooking related pamphlets, which later evolved into cookbooks, emerged in the late 1800s. American corporations began issuing small, product driven cookbooks targeted at literate middle class women with the intent of ingredient early adoption and brand loyalty. Early on the materials were distributed free of charge when purchased with corporate goods, or sometimes sold for a modest price. As the nation began to purchase rather than produce goods at the household level corporate cookbooks played an important role in creating consumer demand for new products. It is during this period that food-related, corporate America rather than family tradition began to shape a sphere of the American palate. Then as now, corporate cookbooks occupy a niche in the cooking instruction domain while commodifying the American diet.

Chair: Deanna Pucciarelli, Assistant Professor, Ball State University, Muncie, Indiana

Panelists: Christina Ceisel, Institute of Communications Research, University of Illinois at Urbana-Champaign, Linda Morgan, Independent Scholar and Culinary Historian, Sausalito, CA; Bonnie Slotnick ,Owner, Bonnie Slotnick Cookbooks; Andrew F. Smith, New School, New York

“Eat and Be Satisfied: Jewish Cookbooks Past, Present, and Future”

If all cookbooks tell a story, speak of a place, a time, a milieu, a trend, and tell us about history, technique, ideals, geography, agriculture, heritage, status, those that emerged from the kitchens of the Jews, reflecting both ancient roots and diasporic wanderings, has, perhaps, resulted in a diversity even beyond the usual. Defining the cookbook category broadly–from the simple setting down of recipes, to sections of general cookbooks, to cookbooks proper, community cookbooks, and product cookbooks–this panel will explore the role of such documents in carrying Jewish culture forward, from the distant past to the present day and on into the future.

Chair: Cara De Silva, Author, Independent Scholar, New York

Panelists: Mitchell Davis, Author, Vice President, The James Beard Foundation; Gil Marks, Rabbi and Author, NY; Joan Nathan, Author, Washington, DC; Jenna Weissman-Joselit, Author, Professor, George Washington University, Washington, DC

“Historical Cookbooks”

How are historic cookbooks relevant for today? Can we cook the past and learn directly from the process or are such sources merely tools for dry historical research? Is there a deeper reason to attempt to understand the taste preferences of our forebears and is it even possible to truly comprehend what they liked to eat without living in the same time and place and without the same contextual setting and mental framework?

Chair: Ken Albala, University of Pacific, Stockton, CA

Panelists: Cynthia Bertelsen, Independent Scholar Nora Rubel, University of Rochester; Francine Segan, Author of Dolci: Italy’s Sweets

“Enhancing Content Both Online and Off”

As more content becomes readily available online, consumers are increasingly engaged by a mixed-media approach when learning about, and cooking, recipes. Video, step-by-step audio, timers, and serving size functionality are all elements that are at consumers fingertips when searching the web to answer “what’s for dinner?” As cookbook publishers continue to find ways to compete in this new arena, enhanced content has become the new norm. But how can publishers finance such video/audio projects? And how can they appropriately use them, not only within the e-book, but across the print book as well (and even as incorporated into online properties, to further drive revenue opportunity). This session will explore ways in which publishers can leverage their existing models, work with outside partners (and perhaps even their authors) to develop and implement enhanced content strategies across their content platforms, and also to discuss what shouldn’t be in an enhanced book.

Chair: Adam Salomone, Harvard Common Press

Panelists: Rick Joyce, Perseus; Cheryl Kramer-Toto, HMH; Andrea Nisbet, Workman; Tanya Steel, Epicurious

“Cookbooks and the African American Experience”

Description: More than a hundred years ago white American “epicures” (the fashionable Gilded Age term) routinely praised the genius of “mammies” and “colored cooks” while remaining clueless about crucial details – for instance, the surviving fragments of African culinary legacies that illiterate and enslaved women (sometimes men) had managed to bring to North America from Africa itself and parts of the New World African diaspora, or these people’s profound influence on the nation’s foodways beyond the South. Even today, neither half of the hyphenated label “African-American” comes in for much sustained attention from most members of the culinary “cognoscenti’. The panel will discuss the ways in which cookbooks can illuminate the complexly woven identities of African-Americans over the last four centuries.

Chair: Tonya Hopkins

Panelists: Donna Pierce, Food Historian, Journalist, Recipe Developer; Toni Tipton-Martin, Food Journalist/Cookbook Author; Michael Twitty, Culinary Historian

“Tick-Tock: Cooking Against the Clock”

Efficiency in the kitchen has been a theme for cookbook and lifestyle writers since the eighteenth century, but minimizing time spent in cooking has become a key goal for many mid-late twentieth century cookbooks. What was once the rapid-fire “60 Minute Gourmet” now seems like scratch haute cuisine. Time-saving strategies run the gamut and tell us about our changing technologies and values.

Chair: Cathy Kaufman, Independent Scholar

Panelists: Linda Civitello, Author and Food History Lecturer; Steve Schmidt, Writer, Teacher, Cook; Laura Shapiro, Journalist and Culinary Historian

“Predicting Future Trends from Current Data”

New trends in cooking are emerging all the time. How can publishers keep up in an ever-quickening cycle of information, where every new development seems like the “next hot thing?” In this session, we’ll talk with agents, editors, and content creators to figure out how they separate what’s popular now from what will sell in years to come, and we’ll take the lessons from what works in cookbooks and apply it to real world publishing programs.

Chair: Lisa Ekus, Principal of The Lisa Ekus Group

Panelists: Lynn Andriani, Food Editor, Oprah.com; Irena Chalmers, Cookbook Author; Suzanne Rafer, Editor, Workman Publishing; Dan Rosenberg, HCP Cookbook Editor

“Brave New World: Who Needs an Old-Fashioned Literary Agent?”

The world of cookbook publishing has changed dramatically even in the last 2-3 years, and it might seem—with all the web at an editor’s feet and e-books selling a million copies—that agents are no longer a necessary part of the process. Five top cookbook agents make the case for why the traditional middleman may—and may not—still be relevant.

Chair: Sharon Bowers, Partner, The Miller Agency

Panelists: Janis Donnaud, Janis Donnaud Associates; Alison Fargis, Stonesong Press; Stacey Glick, Dystel and Goderich; Jennifer Unter, The Unter Agency

“A New York Food State of Mind in Food Writing and Cookbooks”

New York’s history of extraordinary capitol in its land, skies and waters, its people, their communities and foodways provides a similarly rich context for expressions through food. Cookbooks and food writing—both contemporary and historic—will be discussed for the New York people- and placed-based pictures they paint through words and recipes.

Chair: Annie Hauck-Lawson, President, The Association for the Study of Food and Society, Co-editor, Gastropolis: Food and New York City

Panelists: Jonathan Deutsch, Associate Professor, Kingsborough Community College and CUNY Graduate Center; Cindy R. Lobel, Assistant Professor of History, Lehman College, CUNY; Peter Rose, Author/Food Historian specializing in Historic Dutch Foodways of the Hudson Valley

“Media Outlets in the Digital World”

Whether in traditional or digital forms, the cookbook review/author interview is one of the all important pieces to any cookbook publicity campaign. As the publishing/media landscape becomes evermore crowded, publishers have to become more focused in who they pitch and how. In many cases, the straight press release with an offer for an interview just isn’t enough and getting creative with both pitches and content can be the difference in getting a big publicity hit. On this panel, we’ll hear from a number of media representatives in about how they’ve seen publishers innovate, what they’re looking for in this new media landscape, and how their own content initiatives are changing (and how publishers can capitalize on that change).

Chair: Mark Rotella, Publisher’s Weekly Editor

Panelists: Addie Broyles, Austin American-Statesman Food Writer; Melissa Clark, New York Times Writer, Editor at GiltTaste.com; Caroline Russock; Joe Yonan, Washington Post

“Cookbooks in Libraries: Gateways to Food Studies”

Libraries are treasure troves of traditional, digital and human resources not always known to people. Cookbook authors and other food writers interested in locating historic and cultural contexts for their work will hear about library resources and their many uses.

Chair: Barbara Haber, Research Librarian and Food Historian

Panelists: Rebecca Federman, New York Public Library; Kathryn Allamong Jacob, Curator of Manuscripts at the Schlesinger Library, Cambridge, MA; Krishnendu Ray, New York University

“Feast for the Eye? Food Styling, Photography, and Cookbook Design”

The look and feel of cookbooks has changed dramatically over the centuries, from the authoritarian Black Letter of early English works to the gastro-pornography of lavishly illustrated modern cookbooks. This panel examines the ways in which cookbooks visually communicate our culinary concepts, from photography and art work to typography to layout and design. We will examine what has sold, what sells now, and what the future may hold.

Chair: John F. Carafoli, Food Stylist, Consultant and Food Writer

Panelists: Roy Finamore, Author, Editor and Prop Stylist; Melissa Hamilton, Canal House Cooking; Christopher Hirsheimer, Canal House Cooking; Maricel Presilla

“Strategic Partnerships in Online Content”

Food startups abound as the barriers to entry in the food/tech space begin to fall. Not a day goes by that there doesn’t seem to be a new recipe website, and even beyond cooking in the kitchen, entrepreneurs are developing new ways to interact with food on the web. With this emerging marketplace comes an enormous need for content, especially curated content from cookbooks and publishers are uniquely poised to deliver value in this new space. And, there’s also the potential for disruption of current ways that publishers operate both online and off. With this session, we’ll be examining the current startup ecosystem within food, looking towards emerging companies (and some of the bigger players that are coming on the scene), exploring ways that publishers can benefit both through new revenue streams and marketing potential, and identifying potential sticking points for content creators as more of these companies come on the scene.

Chair: Geoff Allen, Founder and CEO, Ziplist.com

Panelists: Dave Feller, Founder and CEO, Yummly; Jane Kelly, Co-founder, Eat Your Books; Will Schwalbe, Founder, Cookstr.com; Jonathan Vlock, CEO and Co-Founder, CookingPlanIt

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