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
“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
Go Shorty! It’s My Birthday!
Posted on 01. Mar, 2011 by Birdsong in Community, Henry's Roof Top
It’s my birthday y’all! Shout out to my owners. Keep feedin’ me that good kibble yo. Keep it real. Henry out.
XOXO,
Henry (the awesome Boston Terrier)
One Big Table: A Portrait of American Cooking (Video Archive 2/28/11)
Posted on 28. Feb, 2011 by Birdsong in Events, Hotel
What are Americans cooking? To answer this question, celebrated author Molly O’Neill crisscrossed the country for ten years, interviewing home cooks and spending time in the kitchens of recent immigrants. Contrary to popular opinion, American home cooking is alive and well. She published her findings in her recent book, One Big Table Table: Many Americans, Many Meals. The presentation will intertwine family stories, personal histories, and comments about good food from stuffed Danish pancakes in Utah to tamales in Santa Fe and Vietnamese shrimp pancakes in Mississippi.
Speaker’s bio: Molly O’Neill is the author of three award-winning cookbooks, a memoir, Mostly True and edited the Library of America’s anthology American Food Writing, A long time newspaper columnist, she co-founded one of the first web-based multi media companies dedicated to food. Her studio creates web content, multi media projects and books and consults to several media and publishing companies, O’Neill teaches and speaks frequently. Her own writing is widely anthologized and has appeared in most national food magazines as well as The New Yorker and the Columbia Journalism Review. Her latest book, One Big Table: A Portrait of American Cooking is a portrait of America at the table.
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
Food & Fashion for Fashion Week Closing Night @RSPOPShop
Posted on 16. Feb, 2011 by melissagonzalez in Events, fashion, RS Pop
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!
A Conversation with Amanda Hesser, Author of “The Essential NY Times Cookbook” (video archive 2/4/11)
Posted on 02. Feb, 2011 by Birdsong in Arts, Community, Events, Lily's Restaurant
From our event on February 4, 2011:
For the past 160 years, the New York Times has chronicled the city’s– and nation’s– food scene. This presentation will be a conversation with the author of The Essential New York Times Cookbook, Amanda Hesser, who spent 6 years researching and writing the best seller. Up for discussion will be the wild and surprising tales of restaurants, prominent food personages, such as Craig Claiborne, and recipes from 1877′s tomato soup and 1907′s roast quail with sage dressing to Eisenhower’s steak in the fire and 1968′s sour cream coffee cake.
Amanda Hesser is the co-founder of food52.com. Hesser, a longtime food columnist and editor for the New York Times, has also published a number of books. Her most recent book, The Essential New York Times Cookbook, is a bestseller.
For more about Amanda Hesser, visit www.food52.com
There are :15-:30 seconds video ads before the start of the videos:
Chef Daniel Mowles in NY Magazine
Posted on 01. Feb, 2011 by AdamWallace in Lily's Restaurant
Daniel Mowles, our Chef de Cuisine at Lily’s Restaurant at the Roger Smith Hotel is feature in today’s NY Magazine “125 Valentines Gifts” for his new Brooklyn Hard Candy. His hand made candy company, which started 6 months ago, has been a big success so far and we are excited see it grow.
Video of Daniel Mowles
Curry: the Spicy Story of the World’s Most Popular Dish (video archive 1/31/11)
Posted on 31. Jan, 2011 by Birdsong in Events, Hotel
Curry: The Spicy Story of the World’s Most Popular Dish
Speaker: Colleen Sen
Description: Although curry had its origins on the Indian Subcontinent (where, ironically, the word was not widely used until recently), it has become global food par excellence. Its many incarnations include the elegant, curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; South African bunny chow; Indonesian gulais and rendang; British pub food and balti cuisine; Norwegian curried herring on toast; German currywurst; even Punjabi-Mexican-California pizza. Colleen Taylor Sen will discuss the origins of this popular dish (while debunking some myths about Indian food), explain how and why it spread so far and wide, and speculate on the reasons for its continuing popularity.
Speaker’s bio: Chicago-based food historian Colleen Taylor Sen writes about the cuisine of the Indian Subcontinent. She is the author of the books Food Culture in India (2004); Curry: A Global History (2009); and Pakoras, Paneer, Pappadums: A Guide to Indian Restaurant Menus (2010). Her articles on travel, food and restaurants have appeared in Travel and Leisure, Food Arts, Chicago Sun Times, Chicago Tribune, Toronto Globe and Mail, and the proceedings of the Oxford Food Symposia. She is currently writing a history of Indian food.
Reserve a seat for the next Roger Smith Edible Conversation
