SYNESTHESIA #1…Or Dinner Theatre Your Grandmother Would Hate.
Posted on 09. Sep, 2011 by danikadruttman in Art at Roger Smith, Arts, Events, Hotel
PURCHASE YOUR TICKETS HERE
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The Roger Smith Hotel and Roger Smith Arts are pleased to present SYNESTHESIA #1. Taking place on September 28th, it will be the first in a series of elaborately directed dinners centered around a 10 course tasting menu created by Chef de Cuisine, Daniel Mowles, and interspersed with a wild and edgy cocktail of performance art, music, poetry, and dance.
Conceived and directed by the Roger Smith Arts team of Matt Semler and Danika Druttman, the evening is intended to be an all out attack on the senses. “What we want to do is make people choke on their food” says Semler. “Not just because the food itself will be so good, but also because what’s going to be going on around them will be so stunning, that they might actually forget to chew.”
Mowles, a master of flavor combination, will create his 10 courses drawing from the following culinary concepts:
Green Tea Truffles, Sour Cherry Jam, Tangerine, Curry Aioli, Green Apple Truffle Mignotte, Hudson Valley Foie Gras, Frisée, Scallop Tartar, Aged Cheddar Grits, Summer Peaches and American Caviar.
The performances and art interactions will include the works of poet Richard Jeffrey Newman, performance art collective BabySkinGlove, Colombian/Japanese Butoh Duo LEIMAY, Australian classical guitarist Rupert Boyd, sound artist Alan Sondheim.
The evening is priced at $75 a head and tickets can be purchased http://synesthesia.eventbrite.com/
For further inquiries call 212.339.2092 or email rogersmitharts@rogersmith.com
PURCHASE YOUR TICKETS HERE
SYNESTHESIA #2 will take place on October 27th. Artists and menu will be announced October 3rd.
Performers:
Consisting of over fifteen artists, BabySkinGlove is a performance collective based out of Brooklyn directed by Bailey Nolan. Their productions are avant garde interpretations of historical events. BabySkinGlove aims to remove the audience from their true location and transport them to a psychic place, leaving each voyeur with a different, unique, and decidedly inspirational experience. In the past year BabySkinGlove has collaborated with accomplished artists including Ryan Trecartin, Vanessa Beecroft, Amanda Lepore and James Franco.
Australian born guitarist Rupert Boyd is acclaimed as one of the most talented guitarists of his generation. He has performed throughout the United States, Canada, Spain, Italy, France and Australia, and has been described by The Washington Post as “truly evocative”, and by Classical Guitar Magazine as “a player who deserves to be heard.”
LEIMAY is the parapluie for Ximena Garnica art works, Shige Moriya art works and the collaboration work between these two artists at the intersection of dance, performance, and installation art. Their work has been developed in residencies at the Robert Wilson’s Watermill Center, the New Hazlett Theater, the National Museum of Dance, and Hanoi Contemporary Arts Center. LEIMAY is a project of the experimental and contemporary art and performance space known as CAVE.
Richard Jeffrey Newman is the author of The Silence Of Men (CavanKerry Press, 2006), a book of poetry, and three books of translations from classical Persian literature: Selections from Saadi’s Gulistan, Selections from Saadi’s Bustan (Global Scholarly Press 2004 and 2006) and, most recently, The Teller of Tales: Stories from Ferdowsi’s Shahnameh. He is Professor of English at Nassau Community College.
Alan Sondheim is an independent writer / theorist / artist. He co-founded the Cybermind and Wryting email lists. He is editor of Being on Line and author of .echo, Disorders of the Real and The Wayward. He is also published widely online and his video/sound work is internationally exhibited.
PURCHASE YOUR TICKETS HERE
Listening To Your Food: Synesthesia
From www.foodiggity.com
Last week we did a test run and here are a few of Daniel’s ideas…more coming soon!
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THE JOLLY ROGER: August in #NYC (from @RSHotel)
Posted on 03. Aug, 2011 by Birdsong in Community, Hotel
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August 3, 2011 – Issue No. 2
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On behalf of the Roger Smith Community, I’m happy to share with you the second edition of The Jolly Roger. Each month we look to share an insider’s perspective on the places and happenings in NYC + hotel news, offerings, and contests. Send us a note about your stay on Twitter or Facebook or review us on Google, TripAdvisor, or Yelp. We would <3 to hear from you.
Use this QR code or click here for 10% off our best room rate!
Sincerely,
John Birdsong, Editor @Johnbirdsong
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by Galo Romero, Sales Manager @RSHotel
Beating the heat with the help of the FDNY
Whether you’re a hard-nosed New Yorker or a thrill-seeking tourist, summer in the city can be brutal and unforgiving. Just walking a few blocks in the sweltering heat can rob you of several liters of water and raise body temperatures to dangerous levels.
Most of us will duck into the comfort and shelter of an air conditioned environment, say in a restaurant or the local shopping mall. I remember that as a teenager, in the dog days of summer, if you couldn’t get a ride to the beach or find a city pool to take a relaxing dip, the best place to find solace from the heat was the local Cineplex. It was the only place I remember shivering during the middle of summer and wishing for a sweater.
For those lacking air conditioning, the local news suggests visiting a cooling center or taking a ride in a subway to take advantage of air conditioning; it made me instantly recall an episode of Married with Children when Al couldn’t afford an air conditioner and decided to move the family into the local supermarket in the episode titled “You Better Shop Around”. Now that was drastic, but I imagine it was a relief. Suffering in the heat is no laughing matter. So what are some simple suggestions one can do to beat the heat in NYC?
#1: Stay Hydrated: This is a no-brainer: drink plenty of fluids, especially plenty of water. Sweating is the body’s cooling mechanism. You’re going to sweat a lot more as the heat index rises so the body will lose water aplenty. Stay away from caffeine and alcohol which stimulates the promotion of urine and thereby dehydration. More info here.
#2: Stay in the Shade: Park yourself under a tree or beach umbrella with a good book, bask under the oblong shadows of skyscrapers, and avoid the UV rays of the sun. It’s cooler in the shade. If you don’t believe me click here.
#3: Dress for the Summer: What’cha wearing? A tight nylon long sleeved shirt? Black wool pants? Who isn’t going to sweat and melt wearing vampire clothing that strangles your skin and absorbs nine tenths of the sun? Dark clothing absorbs the sunlight, thereby increasing your body temperature. Wearing light colors will reflect the sunlight and absorb less heat. Tight clothes…how’s that comfortable? Maybe in winter but certainly not summer. Wear it loose and let the air circulate on your skin. Choose cotton and natural light fabrics over synthetics and heavy fabrics. As for tourists, the order of the day: shorts, t-shirts, and sandals. Less is more.
#4: Take it Slow: New Yorkers should take some tips from our West Coast counterparts and slow down a bit. A laid back attitude may just be the right mental prescription one needs to beat the heat. Then when things cool down again come autumn, we can revert back to the hyper-nuttiness of our lives. For those visiting Gotham… don’t rush, don’t stress, just breathe, relax, and enjoy our marvelous city : )
#5: Take a Cold Shower: Begin the day with a refreshing shower under lukewarm to moderately cool water. Then, at the end of the day, repeat and wash off that sheen of sweat and stress to rejuvenate the body. You’re body will appreciate it. Undoubtedly you may have your own preferred methods of dealing with the heat. Definitely do what’s best for you, but most of all enjoy the summer!
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by Daniel Mowles
Executive Chef, Lily’s Restaurant + Henry’s Rooftop Bar
When life gives you lemons…make soda.
One of the most refreshing drinks during summer is a homemade soda. As more and more food trends begin to grow and reach new boundaries, homemade sodas are making their way on top menus of NYC chefs. If you want to add booze feel free, just pick your poison and add away. Use about 1 part syrup to 4 parts soda, and of course plenty of ice. Here are a few of my favorites to cool off with. Here is a link to a cool soda gun you can pick up and impress your friends.
Directions for all sodas: Place ingredients in sauce pan and reduce by 1/3rd. Strain through fine sieve and chill in refrigerator. Mix a few tablespoons of syrup with ice and club soda or seltzer water. Enjoy.
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Blueberry and Thyme Syrup
2 pints Blueberries
1 qt Sugar
2 qt club soda or seltzer
Water
5 sprigs Thyme
1 tsp Citric Acid
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Lemon and Rosemary Syrup
12 Lemons (peel and juice)
1 qt Sugar
2 qt Water
1 sprig Rosemary
1 tbsp Citric Acid
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Orange and Ginger Syrup
12 Oranges (peel and juice)
1 qt Sugar
2 qt Water
1 knob Ginger (fine dice)
1 tsp Citric Acid
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(win free stuff!)
Stunning steak at Lily’s
Win a delicious prime aged porterhouse steak for two @ Lily’s Restaurant! How to Win: ‘Like’ our FB page here and answer this question with a comment on our wall.
Question: What is a prime aged steak??
One answer per person. Winner will be picked randomly and notified via facebook before September 1, 2011. Good luck!
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by Danika Druttman, The LAB Gallery
Ryan Trecartin messes with your head – click here to view video
Inside:
Where to eat afterwards: Sage General Store
Maya Zack at The Jewish Muesum
Where to eat afterwards: Yura on Madison
Where to eat afterwards: Vero
David Lachappelle at Lever House
Where to eat afterwards: Lily’s at The Roger Smith Hotel
Outdoors:
Where to eat afterwards: Industria Argentina
The Andy Monument by Rob Pruitt at Union Square
Where to eat afterwards: The Coffee Shop
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by Ulrika Bengtsson
Director of Food & Beverage @RSHotel
Lots to do downtown…
When you’re in New York don’t miss the pulse, shopping, and great food around Union Square. From Grand Central it’s just one stop with the Express Trains (4 and 5). Great Shopping on “Women mile”, 5th Avenue between 14th & 23rd Street. Whole Foods on 14th Street between Broadway & 4th is a magnificent grocery store with a wide selection of ready to eat/take out food as well. You can bring the food with you to the park or go upstairs and enjoy the view of bustling Union Square. Filene’s basement on 14th Street, at the corner of Broadway, is an outlet where you can find great bargains. Paragon Sports on Broadway & 18th Street is my go-to store when I am looking for active wear/gear. ABC on Broadway &19th Street. AMAZING. ABC Kitchen is wonderful. My favorites are the Asparagus salad and wild mushroom pizza. Dogmatic 17th between Broadway & 5th Avenue has wonderful hotdogs.
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by James Fox
Director of Sales @RSHotel
Nilaja Sun’s one woman show “No Child”
For theatre fans August is a great month: the annual Fringe NYC is in town. First, three ‘off Broadway’ plays to see before they close on August 14th: First time playwright Zach Braff (he played Dr. John Dorian on the TV series Scrubs) has penned the dark comedy ALL NEW PEOPLE. Set in a New Jersey shore beach house in the middle of January, A heartbroken Charlie (Justin Bartha) seeks solitude but is interrupted by a motley parade of misfits who show up and change his plans. Braff recently tweeted “All New People” is a pretty darn R-rated comedy … So leave the kiddies at home.” @ Second Stage Theatre, 305 West 43rd Street
Nilaja Sun’s one woman show NO CHILD…, examines the New York City Public Education system. Sun portrays the teachers, students, parents, administrators, janitors and security guards who inhabit our public schools. NO CHILD played 311 performances in 2006 and along the way won 17 awards including an Obie Award and the Outer Critic Circle Award. Tickets are priced at $40.00. @ Barrow Street Theatre, 27 Barrow Street at 7th Avenue South in Greenwich Village. www.barrowstreettheatre.com
Academy Award nominee Danny Aiello (Do the Right Thing) stars in Susan Charlotte’s THE SHOEMAKER. The story, as audiences discover about 10 minutes into the play, unfolds on September 11, 2001. Set in New York’s Hell’s Kitchen, the drama focuses on a shoemaker, an Italian Jew, who confronts yet another part of his past, present and an uncertain future. Each performance will be followed with a Q & A with Aiello. @ Acorn Theater, 410 West 42 Street
Opening August 9th for a limited run through September 9th is the U.S. premiere of British playwright Simon Stephen’s BLUEBIRD with Olivier Award-winning actor Simon Russell Beale (Spamalot). Here’s how the Atlantic Theater explains the play: “Jimmy MacNeill (Beale) is a London taxi driver who seems to draw personal stories and confessions from his passengers without even trying. Over the course of Simon Stephens’ meticulously observed and deeply compassionate play, the truth of Jimmy’s own life and secret burdens unfurls with each new fare.” @ Atlantic Theater, 330 West 16 Street. www.atlantictheater.org
The big theatre news is the Fringe NYC, celebrating it’s 15th Anniversary August 12-28, 2011, The two week festival, spread across several Manhattan downtown neighborhoods, is the largest multi-arts festival in North America with more than 200 companies from all over the world. With 200 shows at 18 venues there will be something you will want to see.
With titles like “The Brady Bunch: The War of the Families Partridge and Brady”, “Lipshtick”, “The Miss Teen Jesus Pageant”, and “Zombie Wedding” you can expect a unique theatre experience. On a serious side there is “The Rubber Room” a play about what happens when a teacher in New York City is accused of misconduct or incompetence in the classroom. They are sent to the ‘Rubber Room’ while an investigation is launched. They spend months or even years there getting full pay and doing nothing.
You can review all the shows online @ www.fringenyc.org
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by James Knowles
CEO & Artist in Residence @RSHotel
Anna Burden Sings “You’re Gonna Miss Me” (click here to watch)
Everywhere I look music is playing. This music changes me. Some is tonal, some is percussive, some is voice raised in song, the sound of the poets, the melodic line. Some are the odd sounds of a composer and a player. Someone plays the flute. Street noise, street players, street poets, and some playing musical breakfast songs on orange juice glasses, coffee mugs, cereal bowls and spoons. We see a girl playing on a cup rhythmically singing a song, her video.
“Almost every one of the 800+ videos we have produced for Roger Smith News have a musical element, if not a desire, and a playful connection between musical and visual ideas.”
I’m interested in the sounds of our music. The sounds of our environment. The risks music. The intent to be playful. There’s the development and contribution of the person who puts these musical things together which gives to us all. Some perhaps self-conscious. Some practiced and some full of themselves. Some you can appreciate in different ways, but I’m here to say that I am interested in the music.
I look at my little grandson James. He is listening to Peter and the Wolf. I listen to the crying of new little babies or the early morning singing of my local birds.
This music changes me.
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by John Birdsong
New Media Director @RSHotel, Editor, TheJollyRoger
Henry’s is named after an adorable Boston Terrier. No joke.
Henry’s Rooftop bar has been named by Frommer’s Travel Guide as one of the best new rooftop bars in NYC (article here). Amazing drinks and an innovative menu make this laid-back rooftop bar stand out from the crowd, and with a fresh summer menu focused on hot dogs + beer, Henry’s is the perfect place to unwind after work with good company. Join us! Full menu here.
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http://facebook.com/rogersmithhotel
http://youtube.com/rogersmithnews
http://flickr.com/rogersmithhotel
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mmmm…artery clogging deliciousness
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FYI: When you check-in to @RSHotel or Lily’s Restaurant on Foursquare or FB you unlock a special: Free coffee, tea, or #bacon any time of day ; )
Use this QR code or click here for 10% off our best room rate!
Let us know what you think of The Jolly Roger. Send submissions or suggestions to
Jbirdsong@rogersmith.com or @RSHotel Have a great summer! See you in NYC : )
The Roger Smith is a hub for social media in #NYC. People. Art. Food. Wine. For 10% off our best available rooms rate: bit.ly/RSrooms
twitter: twitter.com/rshotel
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blog: bit.ly/RSlife
web: rogersmith.com/
LOBSTER HOT DOG! New Summer Menus @RSHotel Henry’s Rooftop and Lily’s Bar & Restaurant
Posted on 28. Jun, 2011 by admin in Henry's Roof Top, Lily's Restaurant
With July 4th close at hand, my mind wanders to BB-Q from past years…grilled meats, fresh salads, heady farm cheeses, and beer. Oh beer, anything from classic American Budweiser to upstate craft ales. Gimme a cold one to go with my lobster hot dog.
Stop by sometime soon and try some of our new menu items..best eaten with shorts and flip flops, because summer will only last so long : )
Henry’s Rooftop 2011
Lily’s Summer 2011
Henry’s and Lily’s at The Roger Smith Hotel are located at 501 Lexington Avenue (@47th st) NY, NY – Lily’s is on street level, and Henry’s is a short trip on the elevator to the 16th floor.
For more info about Henry’s and Lily’s visit: http://rslilys.com
About Lily’s
Lily’s Restaurant is an eclectic vibrant midtown eatery with a chic “Roger Smith” appeal. Our Chef de cuisine Daniel Mowles, presents a sensational, seasonally focused menu, bursting with local, authentic flavors that will delight our patrons. This will all be accompanied by a local, sustainable and organic wine list, craft beer, happy hour specials, and an expert cocktail menu.
Keep in touch with us and get all of our news and special:
Follow us on Twitter
Facebook Page
About Henry’s
Henry’s rooftop bar is a hidden gem nestled directly in the heart of midtown. A relaxed picturesque environment that offers a view of the city’s twinkling lights. Come relax and enjoy Chef de Cuisine Daniel Mowles great food with authentic local flavors, weekly lobsterbakes along with a tasty beverage of your choice, including craft beers, sustainable/organic wines, and a full bar.
Hours: Monday-Friday 5pm-10pm
Weather Permitting. Updates available daily on our Twitter page.
* Menu
* Bar Menu
“The Breakfast Dance” Starring @RSHotel #BACON (video)
Posted on 20. Apr, 2011 by Birdsong in Hotel, Lily's Restaurant
Music: “The Blue Danube” by Johann Strauss II
Video by: John Birdsong and Daniel Mowles
Henry’s Rooftop Bar Opening April 15
Posted on 28. Mar, 2011 by admin in Henry's Roof Top, Hotel, Lily's Restaurant
Ulrika Bengttson, the food and beverage director of the Roger Smith Hotel announces that Henry’s Rooftop Bar will be opening for the season on April 15. Join us for drinks and a great menu by Chef Daniel Mowles. Look forward to seeing you this summer : )
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.
Connect with us:
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
#RSFood. All of the Menus and Recipes from Our Edible Series
Posted on 08. Mar, 2011 by Birdsong in Hotel, Lily's Restaurant
The recipes you’ll find below are some of my creations and others are the creations of the great cooks form the recipe collections we have featured in our series. The events are hosted by Andy Smith, and I prepare all of the fantastic food that is served to our guests. We have many more events already scheduled, so if you like what you see you should reserve your seat at the next event.
-Daniel Mowles, Executive Chef, Lily’s Restaurant @RSHotel
Curry: The Spicy Story of the World’s Most Popular Dish Speaker: Colleen Sen
Curried Popcorn
1 cup Kernel Popcorn
2 tbspn Ghee
½ tbspn Madras Curry Powder
½ tbspn Kosher Salt
Directions: Heat ghee in sauté pan with lid on medium heat. Add kernel popcorn to pan with lid and begin to shake until all kernels are coated and start to pop. Cook until all kernels are popped. Remove from heat and season with madras curry powder and kosher salt.
Curried Rustic Bread, Fresh Ricotta, Arugula, Golden Raisins
1 Loaf Rustic Curry Bread
1 cup Fresh Ricotta
1 bunch Wild Arugula
1 cup Golden Raisins
1 cup White Wine
Directions: Slice rustic curry bread in 1 inch slices. Cut slices in half and toast in oven at 350F for 7 minutes. Heat white wine and golden raisins in pan till hot and remove from heat and let stand for 15 minutes. Spread fresh ricotta on toasted rustic curry bread. Add a few leaves of wild arugula and garnish with a few of the golden raisins. Season the curried rustic bread with fresh cracked black pepper and drizzle of olive oil.
Thai Red Curry Duck Spring Rolls
2 Duck Breast Cooked
1 package Spring Roll Wraps
1 head Green Cabbage
1 bunch Scallion
2 Carrots
1 tbspn Red Curry Paste
1 tbspn Fish Sauce
Directions: Slice cabbage very fine on slicer. Julienne the carrots, scallions, and place mix with the cabbage. In a wok add 2 tbspn of vegetable oil and stir fry the vegetable mix. Add the red curry paste and fish sauce and then place on sheet pan to cool. Julienne the duck breast and add to the vegetable stir fry mix. Once mix is cold place 3 oz. of mix in center of spring roll wrapper and roll. Glue the spring roll wrapper shut with egg wash. Fry at 350F until golden brown.
A Conversation with Amanda Hesser Speaker: Amanda Hesser
James Beard’s Champagne Punch
1/2 Cup Sugar
1/2 Cup fresh Lemon Juice
2 Cups Fresh Orange Juice
2 (750 ml) bottles Cognac
16 oz Cointreau
4 (750 ml) bottles Champagne (or prosecco or cava)
Grated zest of 4 lemons
20 think cucumber slices
Directions – Have all ingredients chilled. Mix all ingredients in a punch bowl. Serve in champagne flutes.
Salted & Deviled Almonds
2 Tbl unsalted butter
1 Cup Whole Almonds (skin on)
1/2 tsp cayenne pepper
1/2 tsp coarse & flaky sea salt
Directions – Melt butter in pan, toss almonds with butter, cayenne and sea salt. Roast in oven at 350F for 15 minutes. Cool and serve.
Julia Harrison Adams’s Pimento Cheese Spread
1/2 pound mild yellow cheddar or longhorn cheese
1/2 pound aged white sharp cheddar cheese, preferably Vermont or NY
One 7-ounce can pimentos, with their juice
1 Cup chopped scallions
1/2 Cup mayonnaise, preferably homemade
2 tsp fresh lemon juice
1 tsp minced garlic
1 Tbl Worcestershire sauce (or more to taste)
6 dashes Tobasco sauce, or more to taste
1/2 tsp freshly ground black pepper
Crackers or raw vegetables, for serving
Directions – Mix all ingredients in a bowl and taste to check seasoning. Chill for 2 hours and serve with crackers and wine.
Oyster Chowder
1/4 pound bacon, cut crosswise into 1/4-inch-wide strips
1 Cup chopped onions
1 Cup chopped celery hearts
3 white potatoes, peeled & cut into 1/2 inch cubes (about 4 Cups)
About 3 Cups Water
14 to 16 Large Oysters, shucked, with their liquor
Salt
Cayenne pepper
2/3 to 1 Cup heavy cream
1 Tbs chopped flat-leaf parsley
Directions – Sautee bacon until crispy and drain fat from pan. Add the onions, celery, potatoes and sweat for 10 minutes. Add the water and let simmer for 15 mins on medium heat. Add heavy cream and parsley. Then at the last minute add the oysters and let cook for 3 minutes and then serve with rustic bread from a nice local bakery. We use Orwashers bakery they are the best for local bread.
Salmon and Tomatoes in Foil
1/4 Cup extra virgin olive oil
One 1 1/2-to-2 pound skinless salmon fillet
any pin bones removed. Cut into 4 pieces
12 cherry tomatoes
Salt and freshly ground black pepper
16 leaves of basil
Directions – The key to this dish is really nice salmon. Preferably wild caught. I like Alaskan Coho salmon. On a sheet of aluminum foil about 16 inches long. Place a drizzle of olive oil and then add the salmon. Then add the halved cherry tomatoes and leaves of basil. Season the salmon with pepper and sea salt, and a little more olive oil. I prefer to use expensive olive oil as it will bring out really nice flavors in the salmon. For me, it is key to use the best ingredients. Fold the foil in half. Then fold in the sides 2 or 3 times. Then fold the top down 2 or 3 times so it is sealed. Bake in the oven at 350F for 14 minutes and let rest for 3 mins when it comes out of the oven. Tear the foil open and be prepared to get knocked down by an amazing scent and aromatics of this wonderful simple dish.
Soft Polenta
4 Cups water
1 1/4 tsp salt
1 cup yellow cornmeal
2 Tbl unsalted butter
1/3 cup freshly grated Parmesan cheese
Directions – Bring water to a boil. Add salt, butter, and slowly add the corn meal with a whisk. Stirring vigorously until you arm falls off. Once it has thicken remove from heat and add parmesan and season with salt and pepper. Serve with the short ribs.
Short Ribs with Coffee and Chiles
2 Tbl vegetable oil
4 large or 8 small beef short ribs
Salt and freshly ground black pepper
1 large carrot, peeled and chopped
1 large onion, chopped
3 cloves of garlic, chopped
Pinch of sugar
1 dried pasilla chile, stemmed, seeded, and minced
1 dried chipotle chile, stemmed, seeded, and minced
1 Cup dry red wine
1 Cup strong coffee
Directions – In a hot pan add vegetable oil, season the short ribs with salt and pepper. Then sear off short ribs and remove from pan. Then add the carrots, onion, garlic to the pan. Sweat for 10 minutes. Then add coffee and wine and reduce by 2/3rds. Add your short ribs back to the pan. Fill with water or beef stock to cover the short ribs. Add chilies and sugar to pan. Let simmer on medium heat for 2 hours until fork tender. Once done remove from pan and reduce sauce by half. Strain the sauce through a mesh strainer. Add the ribs pack to pan with sauce and serve with soft polenta.
Apple Galette
Cream Cheese Pastry (recipe follows)
4 Granny Smith apples, peeled, cored, sliced 1/8 inch thick
2 tsp fresh lemon juice
Approximately 2 Tbl whole milk
1/4 cup sugar
2 Tbl unsalted butter
1/2 Cup apricot preserves
1 Tbl abricot eau-de-vie or Calvados (or other apple brandy)
Directions – Roll out pastry dough ½ inch thick and cut with circle cutter. Dock dough with a fork and brush with milk. Place sliced apples in layered pattern on tart. Sprinkle with sugar and brush with melted butter. Bake in oven at 350F until golden brown. Remove from oven and brush with apricot preserves and liquor of your choice. Serve with vanilla ice cream.
One Big Table: A Portrait of American Cooking Speaker: Molly O’Neill
Oyster Rockefeller-Style
8 Tbl (1 stick) unsalted butter, softened
3/4 Cup minced fresh parsley
2 scallions, green & white parts minced
1/4 tsp cayenne pepper
Pinch of kosher salt
2 dozen oysters, on the half shell
4 slices bacon, each cut into 6 squares
1 packed cup stemmed, washed, and finely shredded fresh spinach
1/3 cup fresh bread crumbs
Directions – Melt butter and add to mixing bowl. Add spinach, parsley, scallions, cayenne, and salt to mixing bowl. Mix well to incorporate all ingredients. Spoon a little the spinach mix on top of oysters. Then add a piece of bacon on top of spinach. Then cover oyster with bread crumbs and bake in oven at 350F until golden brown and serve with good beer.
The Original Deviled Egg
6 Large Eggs, hard boiled, cooled, peeled, and halved lengthwise
1 Tbl unsalted butter, melted
1 tsp white vinegar
1/4 tsp mustard powder
1/8 tsp cayenne pepper
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp sugar
1 bunch watercress, washed, tough stems discarded and leaves roughly chopped, for garnish
Directions – In a mixing bowl add melted butter, cooked egg yolks, vinegar, mustard, cayenne, salt, pepper, and sugar. Mix all ingredients until smooth and creamy. Spoon mixture into hard boiled eggs and garnish with rough chopped watercress.
Todd Porter’s Ginger and Garlic Roasted Peanuts
2 Tbl Peanut or Grapeseed Oil
2 Tbl soy sauce
6 garlic cloves, minced
1 Tbl grated fresh ginger
1 1/2 tsp fish sauce
1 1/2 tsp sugar
1 pound shelled raw peanuts
Kosher salt and freshly ground pepper
Directions – Roast peanuts in oven at 350F for 15 mins. Remove from oven and place in bowl. Add oil, soy sauce, garlic, ginger, fish sauce, sugar, and salt and black pepper. Mix until all the peanuts are covered. Place back on sheet pan and roast for another 15 mins. Remove from heat and let cool. Serve with beer or wine.
Dorthy Kalins’s Bread and Butter Pickles
60 Kirby cucumbers, well scrubbed
1/2 Cup Kosher Salt, plus more if necessary
8 small white onions, thinly sliced
2 quarts cider vinegar
7 cups sugar
1 Tbl ground turmeric
Directions – Slice all cucumbers on diagonal and about ½ inch thick. In a pot heat up vinegar, salt, sugar, sliced onions, and tumeric. When it comes to a boil add sliced cucumbers. Cook for 10 minutes and then let pickles cool down in cooking liquid. Once cold serve with sandwiches or just as a snack.
Dan Ansotegui’s Basque Garlic Soup for Gringos
For the Croutons:
6 ounces day-old French bread, cut into 1-inch cubes (about 3 Cups)
2 Tbl extra virgin olive oil
1 Tbl paprika
1 Tbl garlic powder
Kosher Salt
For the Soup:
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
1 Tbl chopped fresh parsley
3 quarts homemade chicken broth or low-sodium store-bought chicken broth
Kosher Salt
1/2 cup grated Manchego or Petit Basque cheese (about 2 ounces), optional
Directions – In a soup pan add olive oil, and sautee garlic until clear. Add parsley, chicken broth and season with salt. Simmer for 20 mins. Place croutons and cheese in a bowl and ladle over the garlic soup.
Rogue Creamery’s Best Blue Cheese Dressing Ever
1 cup mayonnaise
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 Tbl fresh lemon juice
1/2 tsp Worcestershire sauce
1 Tbl red wine vinegar
2 ounces Oregon blue cheese, crumbled (about 1/2 cup)
Kosher salt and freshly ground black pepper
Directions – Mix all ingredients in a mixing bowl and taste. Use on chopped romaine, with bacon, and parsley. Simple yet divine.
The One and Only, Ever-Evolving Legendary Barbecued Shrimp
For the Spice Blend:
2 1/2 Tbl sweet paprika
2 1/2 Tbl hot paprika
2 Tbl kosher salt
1 Tbl garlic powder
1 Tbl onion powder
1 Tbl freshly ground black pepper
1 Tbl cayenne pepper
1 Tbl dried oregano
1 Tbl dried thyme
For the Shrimp and Sauce:
3 pounds extra jumbo shrimp (16 to 20 per pound) peeled and deveined, shells reserved
Freshely ground black pepper
6 Tbl olive oil
1 small onion, chopped
6 garlic cloves, 2 left whole and 4 minced
3 bay leaves
Kosher salt
1/2 Cup dry white wine
Juice and pulp of 3 lemons
3 Cups water or shrimp broth
1 Cup Worcestershire sauce
2 Cups heavy cream
4 Tbl (1/2 stick) unsalted butter, cut into 4 pieces and chilled
Biscuits, toast points or fluffy white rice for serving
Directions – Any one can say soul food. Mix the spice blend with the shrimp and let sit for 2 hours. Now sauce time. Sautee onions, garlic, add bay leaf, add wine and reduce by 2/3rds. Then add lemon, water, Worcestershire, heavy cream, butter. Reduce by half. In a smoking hot pan sear the shrimp, then add shrimp to sauce and serve over rice. Be careful this is a very addicting dish.
Hoover’s Night Hawk Chicken-Fried Steak and Cream Gravy
For the Steaks:
4 cups all-purpose flour
4 tsp baking powder
1 Tbl kosher salt
1 Tbl freshly ground black pepper
2 tsp granulated garlic
1 tsp onion powder
1 tsp cayenne pepper
2 cups milk
4 large eggs
1/2 cup vegetable oil
Four 6-ounce beef cube steaks, pounded to 1/4 inch thick
For the Gravy:
2 cups Milk
2 cups homemade chicken broth or low-sodium store-bought chicken broth
2 Tbl bacon grease or vegetable oil
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
Kosher salt and freshly ground black pepper
Directions – More soul food. Mix all dry ingredients in a bowl. Then the remaining milk, and eggs, together. Now dip the steaks in the flour. Place them into the egg mix and back into flour. In a pan with medium high heat add oil and fry the steaks. Cook them about 4 mins on each side. Now in a sauce pan add bacon fat, and flour. Cook till mixture is bubbly. Add milk, chicken broth, garlic powder, onion powder and salt and pepper. Cook till the sauce thickens. Pour over fried steaks and serve with mash potatoes.
Barbara J. Duke’s Buttermilk Pie with Blackberry Sauce
For the Pie:
1/2 recipe Anne LaFiandra’s Lard Crust (page 694)
3 large eggs
1 Cup sugar
2 Tbl all-purpose flour
8 Tbl (1 stick) unsalted butter, melted and slightly cooled
1 Cup buttermilk
2 tsp pure vanilla extract
For the Sauce:
1/2 cup highest-quality seedless blackberry preserves
1 Tbl Chambord liqueur
Directions – Mix sugar, eggs, flour, melted butter, buttermilk, vanilla together. Pour in pie shell and bake at 325F for 1 hour until set. For the sauce heat up blackberry preserves with Chambord and serve with warm buttermilk pie.
Whiskey: What It Is and How It Came to Be Speaker: Kevin R. Kosar
Coming Soon.
#Whiskey. What It Is and How It Came to Be (Video Archive 3/5/11)
Posted on 05. Mar, 2011 by Birdsong in Events, Hotel, Lily's Restaurant
Be it bourbon, rye, corn, Irish, or Scotch, whiskey has an infamous and celebrated history. Kevin R. Kosar will discuss what whiskey is, how it is made, and how the types of whiskey differ. He’ll also explain the drink history, from its obscure medieval origins as a sometimes lethal, herb-infused concoction to the high-quality, meticulously crafted liquor, globally traded product that it is today.
Speaker’s bio: Kevin R. Kosar founded AlcoholReviews.com in 1998. He is the author of Whiskey: A Global History (London: Reaktion, 2010), and a contributor to the Oxford Encyclopedia of Food and Drink in America (2004). Kosar has served as a judge at the San Francisco World Spirits Competition, co-hosted “Vodka Festival” in New York City’s Grand Central Station, and won Academy of Wine Communications’ wine writer award. For further details, see www.kevinkosar.com
When tweeting, please use #RSFood and #whiskey : )
“Smoked Shad Roe is the #bacon of the sea.” -Chef Daniel Mowles (how to make it)
Posted on 04. Mar, 2011 by Birdsong in Hotel, Lily's Restaurant
“Smoked Shad roe is the #bacon of the sea.”
-Chef Daniel Mowles
Shad Roe
Salt
Butter
Extra virgin olive oil
A few cups of ice
Hickory or Mesquite wood chips
2 full size hotel pans
1 full size slotted hotel pan
1 half size hotel pan
2 iron skillets
CAUTION: ONLY ATTEMPT THIS COOKING METHOD OUTDOORS WITH CAREFUL SUPERVISION AND A FIRE EXTINGUISHER
Shad Roe, Now at Lily’s Restaurant for a Limited Time. We Have Video Proof.
Posted on 24. Feb, 2011 by Birdsong in Hotel, Lily's Restaurant
by James Knowles
Shad Roe is a true New York spring specialty.
Cream or butter with bacon and in this case some onions and capers.
The fish are taken as they enter the north eastern rivers from the sea to spawn.
They are a delicacy.
Get it at Lily’s restaurant at the roger smith.
video by @johnbirdsong
