Follow Friday ~ Close To Home Edition
Posted on 11. Jun, 2010 by BrianSimpson in Community, Hotel, Lily's Restaurant
Here at the Roger Smith Hotel, social media is less about being a ‘department’ and more about building a culture. People and stories have always been a part of the hotel and now with the reach of social networks more people can participate, connect and enjoy our community. We have an amazing staff here at the hotel and some have taken the initiative to make social networking a part of their jobs on a daily basis. If you have ever been to the hotel you have probably met them and hopefully agree with me when I say these three individuals are worth the follow on this wonderful June Friday!
Yamile Diaz:
Yamile is the face, heart and soul of Lily’s restaurant here at the Roger Smith Hotel. He takes customer service seriously and it shows. He speaks multiple languages ( great for our visitors from overseas ), he is willing to do whatever it takes to make a guest happy and most of all he cares. If you have the stomach to handle one of the most energized people you could meet please stop by and say hello to Yamile…Or you can find him on Twitter as @RSYamilio
John Knowles:
John is the President and CEO of Panman Production and has produced numerous films, live broadcasts and content for the Roger Smith Hotel.Most recently John and his team produced a series of six short films called “The Roger Smith Shorts” which were screened last night at the Brooklyn International Film Festival. His creative juices and passion for new innovative ways of sharing visual arts on and off line have taught me about a whole new way of creating and sharing stories.
John can easily be found -> On Twitter @PanmanProd @Pancity or see his YouTube channel Roger Smith News.
Melissa Rodriguez:
Melissa is one of our friendliest bartenders, although she is so much more. Aside from entertaining, serving and being a creative mixologist, Melissa is in culinary school and has started a food blog FoodVixenNYC. Melissa is a text book example of what it means to be a Roger Smith employee.
Many of you know Melissa in real life… until now you may not have known how to find her when not sitting at her bar…now you can 
On twitter @FoodVixenNYC
Have a great weekend and enjoy the World Cup!
GO USA!
Clambake Party on the Patio
Posted on 10. May, 2010 by DanielKalmar in Events, Hotel
Join us for a clambake party this wednesday on our awesome terrace on the top floor of the Roger Smith Hotel! Explore the upcoming hidden gem of Midtown and meanwhile, submit to our competition to name our bar, which will be located on the patio itself! Come on up!
wednesday may 12th
6-9pm
kick off the summer with some of the best food
the north east has to offer and at the same time
enjoy an amazing view of the NYC skyline!!
$25/person ( one bake serves 2 people ) & cash bar
for more information and reservation please
email us at lilysnyc@rogersmith.com or call 212-339-2097
therogersmithhotelny
501 Lexington Avenue, New York NY. 10017
212 755 1400 . reservations@rogersmith.com
www.rogersmith.com
www.rogersmithlife.com
www.facebook.com/rogersmithhotel
www.twitter.com/RSHotel
for reservations:
opentable.com lilysnyc@rogersmith.com or call 212-339-2097
Celebrate Cinco de Mayo @Lily’s
Posted on 27. Apr, 2010 by DanielKalmar in Lily's Restaurant
celebrate cinco de mayo!
may 5th, 2010
3 tacos $5
choice of
chicken, beef or vegetable
***
$5 special on drinks
corona & mezcal margaritas
viva mexico!
therogersmithhotelny
501 Lexington Avenue, New York NY. 10017
212 755 1400 . reservations@rogersmith.com
www.facebook.com/rogersmithhotel
for reservations:
opentable.com lilysnyc@rogersmith.com or call 212-339-2097
Easter Brunch @ Lily’s Restaurant
Posted on 29. Mar, 2010 by DanielKalmar in Lily's Restaurant
Come celebrate Easter by having a delicious Brunch with us at Lily’s Restaurant in the Roger Smith Hotel! Sunday is the day and everyone is welcome. Here’s the special Easter Brunch menu, only @ Lily’s! See you all this Sunday!
easter brunch
sunday april 4th 2010
$ 35 / person
drink
lily’s mimosa
appetizer
french onion soup or house salad
entrée
roasted leg of lamb
or
honey glazed ham
both entrees served with
roasted new potatoes, haricort verts,
and sweet potato mash
dessert
mini cup cakes
therogersmithhotelny
501 Lexington Avenue, New York NY. 10017
212 755 1400 . reservations@rogersmith.com
www.rogersmith.com
www.rogersmithlife.com
www.facebook.com/rogersmithhotel
www.twitter.com/RSHotel
for reservations:
opentable.com lilysnyc@rogersmith.com or call 212-339-2097
Welcoming the Swedish “Chefs of the Year”
Posted on 25. Mar, 2010 by AdamWallace in Hotel, Lily's Restaurant
We are very happy to be hosting the top chefs of Sweden here at the Roger Smith Hotel!
@RShotel Food Writers’ Conf: All of the Panels (Video Archive)
Posted on 16. Feb, 2010 by Birdsong in RS Food Writers Conf, Uncategorized
Is tradition in print food writing dead? The closing of Gourmet and the large number of jobs lost in traditional food magazines and newspapers suggests it is. If it is dead, what will replace it? And how can one make the alternatives financially viable? These were some of the questions that fifty-eight of America’s top writers, editors and agents addressed at the Roger Smith Food Writers’ Conference held last Friday, Saturday and Sunday (February 12-14). Twelve sessions and four workshops discussed the current and future state of food writing in newspapers, magazines, cookbooks, blogging, ezines, websites and ebooks. The main message was simple: The food writing field is in rapid transition and success now depends on adopting a multi-media approach to communicating – including traditional good writing plus video, blogging and social media. Attendees were excited by the possibilities of the new media, but how to make these new media generate full time salaries for professional food writers remains unclear, and many attendees wondered if professional food writing was dead– and it would now just become a hobby for those interested in food.
Andy Smith
————————————————————————————————–
click here to watch
From Websites to Blogs to Facebook
Food writing has progressed from tiny triangular marks impressed in clay tablets, stored in heaps in Mesopotamia, to much tinier magnetic impressions stored somewhere “out there” in cyberspace. Changes in the medium may change the message, but the goal is the same: writers want readers to experience their work—what’s different is that readers get to respond to writers more directly than ever before. Like it or not, food writing is not likely to change back to the one-directional medium it once was.
Gary Allen, chair
Irena Chalmers
Mitchell Davis
Bret Thorn
Laura Weiss
click here to watch
TV and Beyond: The Future of Food and Cooking in Broadcast Media
Beginning with home economist-hosted programs in the 1940s, cooking on television has evolved over the last sixty plus years into a phenomenal industry and pastime. What does the future of food media look like and where/how will we view it? Who will be our guides? What will we be taught and how and what will we learn?
Kathleen Collins, chair
Geof Drummond
Joe Langhan
Dana Polan
Krishnendu Ray
click here to watch
The Future of Food Writing on the Internet
This panel will explore how the continually changing, ever-evolving world of Internet technology is impacting food writers. Will technology make it easier–or harder–for writers to make a living? Will there come a time when a writer can completely sidestep traditional media and become successful, financially and critically? How will developing technologies impact–positively and negatively–the industry
David Leite, chair
Elissa Altman
Joe Langhan
Bonnie Tandy Leblang
Renee Schletter
click here to watch
Blogs with Tweet Sauce: The Future of Recipes
The Internet and television cooking shows have irrevocably changed the way cooks search out and use recipes. How do we deal with the challenges of this new environment? What recipes can we trust? Is the on-line community fostered by recipe ratings of any value? This panel will explore the future of recipes, their reliability, their validity as cultural documents, and their impact on how people learn to cook and go about preparing daily meals.
Lorna Sass, chair
Elissa Altman
Melissa Clark
Barbara Haber
Amanda Hesser
Sarah Kagan
Barbara Ostmann
click here to watch
Powerful Potables
Calling all cork dorks and coffee geeks! How is the increasingly specialized world of beverage writing evolving? How have platforms like Wine 2.0 changed the playing field? If you already write about food, what tools & training do you need to expand into writing about wine and other potables.
Kara Newman, chair
Alice Feiring
Alan Kropf
Nora Maynard
click here to watch
Good-Bye Gourmet, Hello Yelp!: The Changing Role of the Restaurant Critic
However much the media landscape has changed, people still want to know where to eat. This panel on restaurant reviewing will touch on the past, current, and future of restaurant reviewing. Emphasis will be placed on changes in the relationship between the reviewer and diners, the reviewer and media outlets, and the reviewer and the restaurant industry. The craft of reviewing restaurants will be explored in the context of other forms of cultural criticism.
Mitchell Davis, chair
Gabriella Gershenson
Irene Sax
Robert Sietsema
click here to watch
Food for Thought: The Future of Academic Food Writing
Recent years have witnessed an explosion in academic food writing. Food series have rolled off university presses and specialized and cross-disciplinary journals abound, all to sate the growing appetite for classroom materials and scholarly investigation. This panel unites distinguished authors and editors in the academic world to assess where we are and where we might be going in this hot pot of academe.
Cathy Kaufman, chair
Ken Albala
Jennifer Crewe
Bruce Kraig
Marion Nestle
Andrew F. Smith
click here to watch
Turning Your Life and Food into a Best Seller
In today’s world, food writing is everywhere– in newspapers, magazines, recipe headnotes, web sites, blogs and tweets. Much of it is informative and some of it pretty interesting, but not necessarily the stuff of literature. For that, readers turn to memoirs–some food based, some with food as a potent ingredient unveiling other lives and times. What distinguishes a food memoir and makes it fresh? These panelists will tell you how they did just that.
Judith Weinraub, chair
Monica Bhide
Kathleen Flinn
Betty Fussell
Mimi Sheraton
click here to watch
Food Writing Profession: Current State and Future Prospects
Holly Hughes’ words, “Food has never been so high on America ’s agenda – are 21st-century food writers ready to meet that challenge?” To open the conference, a panel of four food-writing visionaries will present the art of food writing historically, presently and in the future from their points of view. Molly O’Neill will discuss the changing context of American food writing, including food-travelogues to a social/political commentary on the world to legitimization of the nostalgia cult. In a more microscopic way, Holly Hughes will focus on the past decade in food writing. How do the lines between journalism and entertainment blur, considering celebrity chefs and television cooks who produce cookbooks? Where do food safety and health fall in the spectrum of food writing today? Then, with a macro view of the world of food words, Ray Sokolov will look into the future. He sees the future of food writing much like its past, only more so. Moderator Antonia Allegra will look at why food writers write, even in this difficult economy; and she will discuss the thrust of food writing for cookbooks and other culinary writing as it exists today.
Antonia Allegra, chair
Holly Hughes
Molly O’Neill
Ray Sokolov
click here to watch
Surface or Substance: Food Writing in Magazines
What is the role of magazines in the food world today? Should they provide a practical guide to the kitchen, with plenty of recipes and useful techniques? Should they offer diversion through lifestyle stories and glossy images that make readers drool? Or do magazines have a responsibility to report on the ethical and political issues surrounding food in the twenty-first century? This panel of seasoned magazine editors and writers will explore the possibilities and limitations of food writing for magazines today.
Darra Goldstein, chair
Dana Bowen
Barbara Fairchild
Jane Daniels Lear
Jordana Rothman
Bret Thorn
click here to watch
Cookbooks and the Cyber-Age?
This panel will examine the current state and highly uncertain future of cookbook publishing. Panelists will consider how shifting patterns in home cooking and restaurant dining are altering people’s expectations of cookbooks. They will also discuss the impact that television has already had on the American cookbook audience as well as the radical changes being brought about by new phenomena such as cyber-publishing, culinary websites, blogs, and online recipe searches.
Anne Mendelson, chair
Rux Martin
Molly O’Neill
Roy Finamore
Angela Miller
click here to watch
Fight and Flight: the Newspaper Food Section of the Future
Fight and Flight: the Newspaper Food Section of the Future
A discussion of the evolution of food writing as newspapers take on the challenges of a very new day. The effect of RSS feeds; blogs; recipe websites; Twitter; the Food Network; and the turn away from print, on content, style, format, and even survival.
Cara De Silva, chair
Jane Black
Sylvia Carter
Kim Severson
Judith Weinraub
NYC Restaurant Week 2010: Just One Reason to Come to NY this Winter
Posted on 25. Jan, 2010 by Birdsong in 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
Announcing the Pre-Theater Menu at Lily’s Restaurant
Posted on 26. Oct, 2009 by AdamWallace in Lily's Restaurant
We are very happy to announce a new pre-theater menu in Lily’s Restaurant at the Roger Smith Hotel prepared by Chef Daniel Mowles.
The menu will be offered Monday – Saturday 5-7pm.
pre-theater dinner
3 course prix fixe $30
Incl. a glass of wine or beer
appetizer
grilled caesar salad
romaine lettuce, white anchovies, parmesan
french onion soup
caramelized onions, gruyere cheese
entrée
chicken pot pie
a classic!
pumpkin and sage ravioli
herb and parmesan cream
salmon
half seared salmon, mediterranean orzo
dessert
brownie a la mode
served with vanilla bean ice cream
Cupcakes4Charity Profile Video and Photos from Kickoff Event!
Posted on 02. Oct, 2009 by AdamWallace in Community
Cupcakes4Charity Kicks Off With Mouth Watering Cupcake Extravaganza, Oct 1
Group utilizes the power of social media (and dessert) to make a difference in the community
September 24, 2009 (NEW YORK, NY) Just as a special dessert can help lift ones spirits on a bad day, it can also help raise money for a well deserving charity. On October 1, 2009, Cupcakes4Charity will debut its very first sweet tooth event at the Roger Smith Hotel in New York City from 7-10 pm. Including an array of extraordinary raffle prizes, a networking happy hour, and a wide assortment of delicious cupcakes for sale, the proceeds will benefit the American Cancer Society in its mission to raise awareness of the disease, diminish suffering and save lives.
Cupcakes4Charity aims to utilize social media outlets and engage every individuals affection for all things sweet to campaign for various causes via mouth watering social events. The three Cupcakes4Charity founders Anna OBrien, Joey Pasion and Sara Wingert first met by conversing on the social media network, Twitter, and have decided to band together to give back to the community using the draw of New York Citys trendy dessert (the cupcake) and the influence of their comprehensive 7,000+ Twitter followers and 1,500+ Facebook friends.
Cupcakes will be sold for $2 each and one hundred percent of the proceeds will be donated towards the efforts of one of the Cupcakes4Charitys founders, Sara Wingert, to raise more than $4,500 for the American Cancer Society. By training for and completing endurance races with the charity, including the Brooklyn Half Marathon and the New York City Half Marathon, the ING New York City Marathon will be the third endurance race that she has completed this year.
Attendees wearing yellow to the October 1 kickoff event will receive a discount on purchased cupcakes. All cupcakes and raffle prizes will be donated for the event.
To register and obtain additional details about the event, please visit the Eventbrite invitation at http://cupcakes4charity.eventbrite.com,check out the Facebook page at http://tinyurl.com/cupcakes4charity, or follow one of the Cupcakes4Charity founders on Twitter: @AnnaOBrien, @PassionMD and @limespark.
Photographs from the Event
Hot Dog and Sausage Tasting with Bruce Kraig
Posted on 01. Oct, 2009 by AdamWallace in Lily's Restaurant
Hot dogs are “hot”!
Recently, there has been a renewed interest in hot dogs, seen in the top food magazines, many newspapers and a whole mass of websites and blogs.
Dressed in fancy clothes, and now found in “upscale” eateries, people are enjoying the formerly humble hot dog as never before. Now is your chance to have a sampling of the traditional and the new style in one venue with an expert guide.
Join your guide, who is also one of America’s leading hot dog historians and gormandisers, Bruce Kriag, as he takes you on an exciting journey through the world of hot dogs and sausages, hailing from Chicago, New York, Italy, Coney Island and The Hudson Valley.
Bruce has written and lectured on hot dogs across the United States and around the world. His latest work on the subject is, Hot Dog: A Global History (Reaktion Press/University of Chicago Press).
The hot dogs and sausages will be prepared by chef Daniel B. Mowles, of Lily’s restaurant.
Date: October 13, 2009
Time: 7-9 pm
Location: Lily’s Restaurant,
The Roger Smith Hotel, 501 Lexington Ave, New York
Price: $25/person
Copies of Bruce Kraig’s Hot Dog: A Global History will be available.
Register at: http://www.hotdogs.eventbrite.com
