THE LAB:GALLERY Presents INTERSECTION February 10-March 2, 2012
Cod Jaw Roulade with Speck, Shaved Fennel, Thyme, and Saffron White Wine Broth #RSFood #Video
Posted on 08. Mar, 2011 by Birdsong in Hotel, Lily's Restaurant
Executive Chef Daniel Mowles of Lily’s @RSHotel prepares an amazing dish that is sure to make you mouth water.
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From the editor:
I shot this video hand-held using a Canon 600D (t3i) with a Nikon 50mm 1.4 lens. It was transcoded to ProRes422/(HQ) and edited it using FCP 7. No color correction was made.
-John Birdsong, @johnbirdsong
Food & Fashion for Fashion Week Closing Night @RSPOPShop
Posted on 16. Feb, 2011 by melissagonzalez in Events, RS Pop, fashion
Join us Thursday, Feburary 17th at RS POP Shop for a Insider Fashion Blogger Night with Jensen Martin and Tasting Station by Chef Lou & Chef Bachelorette.
3 Generations: 2 Brothers: 1 DNA- JensenMartin bring style and sophistication that can be worn from zero degrees to 5o.
Chef Lou, of TavernDirect.com is proud to introduce our new line of gourmet quality, all natural condiments from “America’s Restaurant”, Tavern On The Green, now available for consumers to enjoy at home! Tavern On The Green Specialty Foods are handcrafted in America and formulated for use in recipes from around the world. TavernDirect.com offers a broad selection of marinades, dipping oils and basting sauces with an emphasis on terrific taste, premium quality, natural ingredients and convenience.
Jyl Ferris, host of Cooking for Bachelors.TV specialty is teaching people (bachelors especially) how to cook delicious, nutritious meals in a snap through her video episodes which are FREE on demand.
Doors Open for JensenMartin 10:30am-7pm daily, Fashion Bloggers Invited to Fill the House February 17th from 6-8pm.
#FF- Fashion&Food, it’s going to by yummy!
Chef Daniel Mowles of Lily’s @RSHotel Cooks Seared Duck Breast w/ Champagne Braised Cabbage @WilliamsSonoma (video)
Posted on 06. Jan, 2011 by Birdsong in Hotel, Lily's Restaurant
2 long island duck breast
1 savoy cabbage
1 yellow onion
1 sprig thyme
½ bottle champagne
Pistachios
Breakfast radishes
Honey
Chives
Directions
In sautee pan sweat sliced yellow onions, sliced savoy cabbage, and thyme. Sautee till clear and then add Champagne and reduce by 2/3rds. Then add 2 cups stock or water and place lid on pot and cover and simmer for 30 mins. If it reduces to much add a little more water or stock. Season the duck breast with salt and pepper and place in sautee pan skin side down to sear. Render the skin for 10 mins till crispy and then flip the breast and sear again for 4 mins after that place in oven for 5 mins at 350F. Remove from oven and let rest for 15 mins covered with foil. Then begin to work on radishs and slice on mandoline paper thin in a circle disk shape. Place a small amount cabbage on plate then slice the duck breast and place on top of cabbage. Then garnish with sliced radish and pistachios. Then drizzle the plate with a little honey and some chopped chives.
Chef de Cuisine
Lily’s Resturant
Roger Smith Hotel
Having Fun And Trying Lily’s New Fall Lunch Menu
Posted on 21. Oct, 2010 by BrianSimpson in Hotel, Lily's Restaurant
When you mix a crisp day in NYC, a new Fall lunch menu and two people that love take pictures of everything – the end result is this:
Adam and Brian’s “Big Words” Lunch Review at Lily’s Restaurant.
Recently our Chef, Daniel Mowles, released his teams Fall lunch menu and we were excited to try it. We each started with the ‘soup of the day’ which happened to be Clam Chowder (pronounced Chowdah). Not to creamy, nicely seasoned, small potatoes, clams in every bite and fresh, warm rustic bread to clean the bowl! As a main course Adam enjoyed the Papperdelle Pasta, served with broccoli rabe, hen of the woods mushrooms, roasted shaved garlic and fresh pecorino romano cheese. I opted for the Market Salad which boasted house-made pickled root vegetables, roasted cauliflower, forest mushrooms, sliced breakfast radish and a vegetable puree dressing.
For dessert Jesus, our server and all around great guy, suggested the Five Spice Apple Tart. The smell alone of the spices, especially the cinnamon, were enough to prompt us to order a second!
To wash it all down an espresso and a cappuccino…
Next up – the dinner menu…and wine!
Special thanks for appearing in our post and making lunch enjoyable:
Kevin Gill – Restaurant Manager
Martha Rodriguez – Events Manager
Wilson – Server
Opur – Server Assistant
Jesus – Server
Manya Susoev – Twitter guest
Daniel Mowles on his new menu, pickles and experience
Posted on 20. Oct, 2010 by admin in Hotel, Lily's Restaurant
Recently, James Knowles sat down with Chef De Cuisine Daniel Mowles to talk with him about his new menus, food and experience. Here a a few clips that came from their discussion in front of the green screen.
On Lily’s new menu, Daniel Mowles
Daniel and pickles
Daniel talking on the experience
Chef Daniel Mowles introduces…
Posted on 03. Jun, 2010 by Editor in Hotel, Lily's Restaurant
Daniel Mowles has developed a brand new Lunch Menu for the summer season at Lily’s Restaurant! Here’s a sneak peak at what’s waiting for all the hungry New Yorkers strolling down Lexington Avenue.
Drop by Lily’s to taste these fantastic dishes and the rest of the Lunch Menu!
NYC Restaurant Week 2010: Just One Reason to Come to NY this Winter
Posted on 25. Jan, 2010 by Birdsong in Community, Hotel, Lily's Restaurant
Daniel Wollinsky, Kitchen Manger of Lily’s Restaurant at the Roger Smith Hotel, would like to invite you to stay with us this winter and enjoy NYC Restaurant week. Our restaurant Lily’s may not be participating, but there are plenty of other restaurants to check out this week.
See what Dan has to say:
For NYC Restaurant Week 2010 click here.
Here’s a list of restaurants participating on opentable: click here (to make reservations online).
Oh, and click here to check out the NYC Restaurant Week Food Truck!
-John Birdsong
