In a new year, filled with exciting potential, I am encouraged by the opportunities that are in front of me. It’s a time to be socially responsible and encourage those who are heading in a similar direction. It’s a great time to be inspired. I am building new relationships that I imagine will be long lasting.

If you find yourself interested in knowing more about what is going on here at the Roger Smith don’t hesitate to reach out. Share with us what you are up to and ask something of us. Maybe we can help.

Have a great Friday afternoon and enjoy the weekend.
Please comment, share and engage…
John Knowles, Director of Digital Marketing

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Broadcast – February 10-11, 9am – 6pm EST – For broadcast schedule see below. For complete conference program click here.

Overview

Everybody knows what a cookbook is — or do we? They’ve been around at least since the Middle Ages, dispensing information on something that all households formerly had to do at least three times a day. Whether written by pros or home cooks, they convey more about their begetters and users than can be reduced to teaspoons and tablespoons. Over and beyond advice on buying, preparing, and serving food for purposes of health, thrift, glamour, or pure pleasure, they can speak volumes about the societies and times that have produced them — including our own. Far-reaching change is underway within the genre as recipes migrate online, or into e-books and culinary apps. The future undoubtedly holds even greater changes in the entire economics of cookbook publishing.

This conference is planned as an eclectic gathering of those who publish, write, edit, agent, research, or simply buy and use cookbooks. Our object is to share as inclusive a range as possible of our very different learning experiences. Our explorations will take two broad overall directions: Track I: “Cookbooks Past and Present: Looking Beneath the Sauce-Splattered Page”; and Track II: Cookbook 2020: “The Future of the Cookbook.”

We hope you will enjoy the conference.
Cathy Kaufman, Anne Mendelson, Adam Salomone, Bruce Shaw, and Andrew F. Smith

A note about the conference format:

The conference runs over 3 days, Thursday, Friday and Saturday, February 9-11.
There are separate registration fees for Thursday, and for Friday and Saturday. You may register: 1) for a workshop on Thursday; 2) the Conference on Friday and Saturday; or 3) both. (There is no single-day registration for Friday or Saturday.)
Thursday is dedicated to workshops only. The three offered workshops will run simultaneously, so registrants can only select one workshop. There is a separate registration fee for the workshops. Pre-registration is a must; no walk-ins.
Friday and Saturday are the core of the conference program. On each day, 5 time blocks will each offer 2 or 3 sessions from which to choose either Track I or Track II sessions. These 28 sessions (14 each day) are not pre-registered—you may sample all of them or stick with a single one per block.

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November 7^th Erika Janik will visit us and discuss her new book

“Apple a Global History”

$50/person including food, beverage and a copy of Laura’s book

“Apple a Global History”

November 7^th

6pm – 8.30pm

At the roger smith hotel

Speaker: Erika Janik

Video streaming by Ustream

Description: The apple’s story is, as Henry David Thoreau observed, remarkably “connected with that of man.” Born in the mountains of Kazakhstan, apples have traveled the globe and become a species at home nearly everywhere. The apple did such a convincing job in America that many Americans wrongly assume the fruit is a native. Enmeshed in the folklore and history of nations around the globe, apples have been associated with love, beauty, luck, health, comfort, pleasure, wisdom, temptation, sensuality, and fertility—and all this in addition to being just good eating and drinking. Follow the apple from Asia to Europe, Africa, Australia, and the Americas and discover how this remarkable fruit conquered the world.

Speaker’s bio: Erika Janik writes about food, history, and travel. Her work has appeared in Midwest Living, Mental Floss, Wisconsin Trails, the Wisconsin Magazine of History, Madison Magazine, and other newspapers and magazines. She’s also the author of three books and is a talk show producer at Wisconsin Public Radio. Learn more at erikajanik.net.

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
fb: facebook.com/rogersmithhotel
blog: bit.ly/RSlife
web: rogersmith.com/

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October 17^th Becky Sue Epstein will visit us and discuss her new book

“Champagne: A Global History.”

$50/person including food, beverage and a copy of Becky Sue’s book

October 17^th

6pm – 8.30pm

At the roger smith hotel

“Champagne or Sparkling Wine? Yes, Please!”

Speaker: Becky Sue Epstein

Location: Roger Smith Hotel, 501 Lexington at 47th St., New York

Description: Say the word “champagne” and people brighten up, anticipating parties, entertainment and rejoicing. Who invented champagne, and how did it become a worldwide symbol for celebration?

Speaker Becky Sue Epstein will lead us on a journey full of good cheer, starting at the true beginnings of the champagne industry.  We will slide effortlessly through several centuries of royals and merchants, science and war.  She will also take us around the globe to scenic vineyards where other great sparkling wines of the world are produced.

And, of course, we’ll learn how to taste and serve champagnes and sparkling wines.

Speaker’s bio: Wine and spirits writer Becky Sue Epstein travels the world in search of great stories and great drinks.  She is an editor at several national publications including Intermezzo Magazine, The Tasting Panel, and PalatePress.com; she is also a regular contributor to iwineradio.com and to the travel website Gayot.com.

Champagne or Sparkling Wine? Part 1

Champagne or Sparkling Wine? Part 2

Champagne or Sparkling Wine? Part 3

Champagne or Sparkling Wine? Part 4

Champagne or Sparkling Wine? Part 5

Champagne or Sparkling Wine? Part 6

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
fb: facebook.com/rogersmithhotel
blog: bit.ly/RSlife
web: rogersmith.com/

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$50/person including food, beverage and a copy of Becky Sue’s book
“Champagne: A Global History.”
October 17th
6pm – 8.30pm
At the roger smith hotel

For reservations please go to

champagneandsparklingwine.eventbrite.com

“Champagne or Sparkling Wine? Yes, Please!”

Speaker: Becky Sue Epstein
Location: Roger Smith Hotel, 501 Lexington at 47th St., New York
Description: Say the word “champagne” and people brighten up, anticipating parties, entertainment and rejoicing. Who invented champagne, and how did it become a worldwide symbol for celebration?
Speaker Becky Sue Epstein will lead us on a journey full of good cheer, starting at the true beginnings of the champagne industry. We will slide effortlessly through several centuries of royals and merchants, science and war. She will also take us around the globe to scenic vineyards where other great sparkling wines of the world are produced.
And, of course, we’ll learn how to taste and serve champagnes and sparkling wines.

Speaker’s bio: Wine and spirits writer Becky Sue Epstein travels the world in search of great stories and great drinks. She is an editor at several national publications including Intermezzo Magazine, The Tasting Panel, and PalatePress.com; she is also a regular contributor to iwineradio.com and to the travel website Gayot.com.

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
fb: facebook.com/rogersmithhotel
blog: bit.ly/RSlife
web: rogersmith.com/

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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 27^th.  Artists and menu will be announced October 3^rd.

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!

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
fb: facebook.com/rogersmithhotel
blog: bit.ly/RSlife
web: rogersmith.com/

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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

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Fred Czarra is an international education consultant and Adjunct Professor of World Geography and World History at St. Mary’s College of Maryland. He is the author or co-author of seven books, including Spices: A Global History. For more information, visit SpicesinWorldHIstory.com

Video streaming by Ustream

Video streaming by Ustream

Video streaming by Ustream

Video streaming by Ustream

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Music: “The Blue Danube” by Johann Strauss II

Video by: John Birdsong and Daniel Mowles

http://rslilys.com

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Description: This is a surprising tale of how the lowly potato rose from obscurity to global stardom. It is filled with bold domesticators, intrepid explorers, savvy farmers, hungry consumers, wise cooks, fast food entrepreneurs, and experimental scientists. The story also has its dark side from famines to frankenfoods. The presentation will cover why the potato has become the most commonly eaten vegetable in the world and why we love the potato dishes and products.

Speakers bio: Andrew F. Smith has taught food history at the New School University in Manhattan since 1995. He is the author or editor of eighteen books, including the Potato: A Global History and Starving the South; How the North Won the Civil War. He is also the editor of the Edible Series published by Reaktion Books. He has been regularly interviewed on radio and television, including National Public Radio, Discovery, the History Channel, and the Food Network.

For more about Andrew Smith, visit www.andrewfsmith.com

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