EXQUISITE EXPERIENCES | CHEF MASAHARU MORIMOTO

Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!

As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.

ATHLEISURE MAG: What dish made you fall in love with food?

CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.

AM: When did you realize you wanted to be a chef?

CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.

AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?

CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.

AM: How do you define your style of cooking?

CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.

AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?

CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.

AM: What do you look for when it comes to opening a restaurant or concept?

CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.

AM: What do you love about Morimoto by the Sea on Holland America?

CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.

AM: What does being involved in Japan Day and the parade mean to you?

CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.

AM: What are you looking forward to for the parade?

CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.

AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?

CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.

AM: When you are not in your restaurants or at festivals, how do you take time for yourself?

CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.

AM: What can you tell us about your new NYC restaurant or upcoming projects?

CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.

AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.

IG @chef_morimoto

@momosanramen

@japanparadenyc

PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |

Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.

SPRITZ & GO | JOJO FLETCHER

We first met JoJo Fletcher on S20 of ABC's The Bachelor and then she was the lead for S12 of The Bachelorette where she met Jordan Rodgers. Since then, we have seen her and her husband embark on a number of projects and TV shows. With the Summer being around the corner, we're excited for her latest venture, Saint Spritz which allows us to enjoy a great sip wherever we happen to Summer! We wanted to know about how she felt about her time in Bachelor Nation, upcoming projects, and Saint Spritz!

ATHLEISURE MAG: We've been fans since Ben Higgins’ The Bachelor season and your engagement to Jordan Rodgers on The Bachelorette. What did you learn about yourself during this time?

JOJO FLETCHER: I think the biggest takeaway I had after coming off my first season was just this new found confidence in myself and what I deserved that really stuck with me. The entire filming process is such a unique growing experience and it forces you to challenge yourself emotionally and mentally which really helped me know exactly what I was looking for in a partner. I’m thankful for the growing pains that came from the heartbreak of that first season because it ultimately led me to find my husband, Jordan on my season of The Bachelorette.

AM: You are an entrepreneur with a diversified portfolio that has included clothing brands, home renovations, and more. What do you enjoy about this work?

JF: I love the grind. I truly love the feeling of setting my mind towards something and seeing it through and learning how to pivot along the way. I have so many different passions that I have been fortunate enough to turn into business but it doesn't come easily or by luck. I think there is this misconception that if you are considered an "influencer" that I just slap my name onto something and call it a business. While this may be true for some, it’s not this style of work that fuels that entrepreneurship itch inside of me. Building and creating something from start to finish, being truly invested in the outcome of whatever business you plan to launch and working hard towards success is what I love the most about being an entrepreneur.

AM: When it comes to launching a new concept, what is it that you’re looking for in terms to collaborating with partners?

JF: I think it’s so important to stay authentic in whatever you do. Oftentimes, the best ideas are the ones that come from solving a personal problem, and I think that same authenticity has to translate into brand collaborations as well. For me, I have to like and use the brand first and have confidence that they can deliver on a new product that meets a “standard” I have in mind. Not only that, I want to make sure that I can bring something different or more unique to their existing portfolio that feels authentic to me and my personality. I always try to think, “How can I add my creative touch to this to add even more value to what they may already be offering.” If a brand is open and receptive to that sort of creative hands-on collaboration and I have confidence that we can put out a product/collection that I know speaks true to me and that others will love, then it usually makes for a successful partnership.

AM: Thankfully, it’s getting warmer every day and we’re thinking about ways to enjoy the outdoors, to hang out with friends, and more. You launched Saint Spritz. Can you tell me how this came about and what the meaning behind the name, Saint Spritz?

JF: The idea for Saint Spritz was actually born during a family trip to Italy for my brother, Ben’s wedding, where we really became captivated by the aperitivo tradition. When we came back home, we became a little obsessed with spritzes. What we noticed whas that depending on where you were or who made the drink, the flavor profile was always a little different. We wanted to capture that feeling of Italy but make it fit into our own lifestyles — something you could take on the go, whether you’re heading to the beach, the pool, the pickleball courts, or even the slopes.

Our whole goal was to transport people — to bring them to those places that really define that spritz vibe: Saint-Tropez, St. Barths, St. Moritz. We wanted it to feel like ‘après beach’ and ‘après ski’ in a can. And when it came to naming the brand, we went through a lot of ideas, but Saint Spritz just felt right. Like it was meant to be.

AM: It definitely ticks off a number of boxes from being RTD, a premium Italian spritz, wine based, convenient can and real fruit juice. Why was it important for you to have something like this on the market?

JF: At the time, the RTD category was packed with seltzer-style drinks or overly sugared cocktails, and we just didn’t want that. We wanted something that felt like a full-bodied cocktail, reminiscent of the iconic Italian spritzes, but without compromising — no added sugar, no artificial sweeteners, no toxic dyes. We also wanted it to be easy and for all occasions.

AM: Tell us about the 3 cocktails that are available.

JF: Our signature flavor, Amalfi, was actually the one we launched the company with. It’s a bittersweet orange spritz, with a flavor profile really similar to the classic Italian spritz everyone knows and loves. It’s bright, bittersweet, and super refreshing — made with orange wine, natural juice, and just the right amount of bubbles.

Then we have Sicily, which is our lemon basil spritz and probably our most universal flavor, It's this crisp fusion of zesty lemon and aromatic basil, with just the right balance of tanginess, subtle sweetness, and sparkling fizz.

And finally, there’s Hugo, our elderflower and lime spritz. Hugo’s kind of our ‘surprise and delight’ flavor. Traditionally, Hugo spritzes are clear, but ours has this beautiful purple color that makes it so Instagrammable — and it tastes amazing too, with floral sweetness, bright lime, and just a hint of mint. It’s definitely a crowd favorite when people try it.

AM: What can we expect from the brand this Spring and Summer?

JF: Our national retail launch is a huge milestone for us and something we’re really focused on right now. Last year, our retail footprint was mostly in Texas, so we’re really proud to now be expanding nationally and reaching so many more people.

AM: Where can we purchase it and will you do trade shows such as Brooklyn Bar Convent which is coming up soon?

JF: Target is kicking off our national distribution, which we’re really excited about, and we also have a great retail footprint with stores like Total Wine & More, Walmart, Tom Thumb, and more. You can check out our store locator to find us near you — and we’re actively adding even more retailers and locations as our national launch continues to roll out.

IG @joelle_fletcher

@saintspritz

PHOTOGRAPHY COURTESY | Saint Spritz

Read the APR ISSUE #113 of Athleisure Mag and see SPRITZ & GO | JoJo Fletcher in mag.

APRES SPICY | CHEF ESTHER CHOI

We've enjoyed a number of dishes at Mokbar, Chef Esther Choi's restaurant which has phenomenal Korean dishes that are full of flavor. In addition, we always enjoy seeing her whether she is judging or in the midst of a cooking competition on Food Network or other networks.

We were invited to hang out with her as well as to enjoy an immersive experience at a pop-up with Listerine for their Clinical Solutions Sensitive Teeth which allow those who suffer with teeth sensitivities to have a moutwash that they can use. At this event, we enjoyed a number of dishes curated by her as well as to talk with her a bit about what led her to being a chef, why she loves Korean cuisine and S2 of 24 in 24: Last Chef Standing!

ATHLEISURE MAG: We are so excited to be able to chat with you as we have been fans of yours between your restaurants as well as the shows you have been on.

CHEF ESTHER CHOI: I’m so thankful for your support! We have to support each other!

AM: Absolutely!

What was the first dish that made you remember why you fell in love with food?

CHEF EC: I think for me, it might not be a specific dish, but an ingredient and it's kimchi.

AM: I love kimchi.

CHEF EC: Yeah, awesome! You'll have some tonight.

AM: I was so hoping.

CHEF EC: I mean, I love kimchi. I grew up eating kimchi, and it reminds me of not only like my family, but like my grandmother specifically. She taught me how to make it, and kimchi is something that you kind of - there's not like a real recipe for it.

AM: Right.

CHEF EC: It's really more about, like, the true nature of like cooking. So, I think, for me, it always kind of gave me those feelings, which is why, I'm so obsessed with it. It's pretty much on every item on my menu, and it's something that, I, you know, treasure. It's not only like a food item, but also like a culture. I like to say that kimchi, it's a way of life.

AM: Yeah.

CHEF EC: So, I'd say, that's my dish - forever.

AM: When did you realize you wanted to be a chef?

CHEF EC: I loved food, always like my whole life. I grew up cooking with my Grandmother. Food was such an important part of my family and growing up. When I was thinking about what I wanted to do with my life, I knew that it had to be food related. I didn't know if I wanted to be a chef specifically at the time, but I think the path of like going into food led me to want to be the closest to it, which is the chef.

AM: You have amazing restaurants.

CHEF EC: Thank you!

AM: Can you tell us a little bit about each of your restaurants?

CHEF EC: Yeah, of course.

So, the first restaurant I started when I was 28 was Mokbar, and that is in Chelsea Market, and it's a tiny little noodle shop in, one of the busiest markets in New York City. So, like, I wanted to bring something that's totally unique, but also being true to who I am and my heritage. So I chose this concept of doing Korean style Ramen, which you'll actually have some tonight.

AM: Very excited about this!

CHEF EC: Yeah, it's not your traditional Ramen, but like, it's Ramen infused with a lot of Korean ingredients, so it's kind of like your first step into trying Korean food, and so that has kind of been my philosophy and motto throughout, like my entire career and all my restaurants kind of go by that, where it's like, I want people to fall in love with Korean food and make it into their repertoire. So, like if you're ordering Chinese every week and Sushi, why can't you order at Korean?

AM: I’ve been known to have it 3 or 4 times a week. It is one of my favorite cuisines!

CHEF EC: Really! Oh my God! I love it. I love it. So, what’s your favorite Korean dish?

AM: So tough! I love Korean Fried Chicken, of course kimchi and I’m always down for kimpbap!

CHEF EC: In addition to kimchi, we're doing Korean Fried Chicken tonight.

AM: Yum! With kimchi, I literally will have it multiple times a day.

CHEF EC: I love all of this! You should be Korean!

And it's so healthy, too!

All of my restaurants are inspired by like Korean cuisine heritage, but they're done in more modern ways. So I do have a sit-down restaurant called GAHM in Brooklyn, and that one is definitely like full service.

The one that I started in Chelsea Market Mokbar, we have now several locations, and it's more of a fast casual. So, grab and go. We just opened our 5th location in Vegas a few months ago. We're very excited definitely my food concept is always going to be Korean forward.

AM: Why did you want to partner with Listerine?

CHEF EC: I would say this partnership is really special for me because I mean, there's a few reasons. First is because Korean food is, like, we're very into temperatures like the hot food has to be very very hot. You can see, you know, when you order a Korean dish, it always comes out like piping piping hot, almost like boiling at the table.

And then cool. Things are like, super cool, so you know lots of people who come to eat food, I want them to experience it fully without being disrupted by like having sensitive teeth, which is a big thing. So partnering with Listerine, it was like the perfect marriage. So, curating a menu that, can you know, kind of, let you think about all those sensitivities, it's like a perfect match.

Korean food also is very garlicky and very, you know, kimchi is very pungent.

AM: Everyone needs to have it!

CHEF EC: Yeah, exactly. So, there needs to be like Listerine always around after eating Korean food, so I just felt like, I'm like, what a perfect partnership.

AM: I love that!

You're back hosting S2 of 24 in 24: Last Chef Standing, how excited are you?

CHEF EC: It's crazy - I thought S1 was crazy, but S2 is even crazier! Which I don't even know how that's possible. But, um, yeah, this season's gonna be super exciting, especially because of the lineup of chefs that are competing. It's insane with the list. There's a lot of drama around it, Lots of emotions, so it's like, real, true, I'd say the closest to reality as opening up a restaurant as it can be!

IG @listerine

@choibites

PHOTOGRAPHY CREDITS | PG 36 Patrick Wymore/Netflix | PG 39 LISTERINE

Read the APR ISSUE #112 of Athleisure Mag and see APRES SPICY | Chef Esther Choi in mag.

FINE + DIVINE

We're always looking at wines to add to our bar carts or cabinets and it's a no-brainer when the aesthetic of the bottle is just as lovely as the wine itself. We took some time to sit down with Andrea Brambila, winemaker at Chloe to find out more about how she came to the industry, learning more about Chloe, and the collaboration that they did with accessory designer and lifestyle brand, Lele Sadoughi.

ATHLEISURE MAG: When did you realize that you wanted to be a winemaker?

ANDREA BRAMBILA: I have been in the wine industry for over 20 years and have been head winemaker of Chloe Wine Collection for the last several years. I love everything about the wine and the brand. I was always drawn to the blend of art and chemistry in winemaking and enjoy the unique challenges each vintage brings.

AM: Can you tell us a bit about the ethos of the brand, Chloe?

AB: The Chloe Wine Collection is built on the ethos of creating high-quality, thoughtfully crafted wines that reflect the passion, artistry, and dedication of the winemaking process. We emphasize a commitment to producing elegant, approachable wines that cater to a range of palates while maintaining a focus on quality.

AM: What can you tell us about the portfolio of Chloe?

AB: In our winemaking, we strive to produce the best representation of the varietal. It’s truly the classic style. I spend a lot of time working with the local growers whether that’s in Northern Italy for our Pinot Grigio or in the cooler, coastal climate of Monterey County for our Pinot Noir and Chardonnay to Marlborough, New Zealand for our Sauvignon Blanc.

AM: Tell us why it is important that you engage in traditional winemaking when it comes to making this portfolio of wines and what is the process?

AB: Engaging in traditional winemaking is crucial for us because it allows us to honor and respect the rich history and craftsmanship that has shaped the wine industry over centuries. The process is not just about making wine, but about respecting time-tested techniques, the land, and the heritage that comes with each bottle. By utilizing traditional methods, we ensure that every wine tells a story - of the soil, the climate, and the hands that have worked the vines. This means focusing on quality, balance, and finesse in every step, from hand-picking the grapes to carefully controlling fermentation. Our process embraces both the old and the new, creating wines that are timeless yet sophisticated, and that truly reflect our passion for creating something exceptional.

AM: Can you speak on cultivation, fermentation, and aging of wines and what those techniques are?

AB: The Chloe Pinot Grigio is bright and classic and is fermented in 100% stainless steel tanks, delivering fresh, fruit-forward flavors with mouthwatering acidity, balanced minerality, and pure panache.

The Chloe Pinot Noir is elegant, and complex. It’s cold-soaked, cool-fermented, and aged in French oak, offering a plush mouthfeel, balanced texture, and a rich, satisfying finish.

AM: As a winemaker who spends time with local growers in Northern Italy as well as in Monterey County, CA - what takes place here and why is it important for you to be part of these steps in winemaking?

AB: Spending time with local growers in both Northern Italy and Monterey County allows me to connect deeply with the land and understand the unique characteristics of each region. The collaboration with these growers is essential because it gives me insight into the specific terroirs, climates, and farming practices that shape into the specific terroirs, climates, and farming practices that shape the wines. By being directly involved in these steps, I bring that knowledge back to our winery, ensuring it influences each varietal expression and translates into wines that reflect both the distinctiveness of their origin and our commitment to quality.

AM: How did the collaboration between CHLOE and Lele Sadoughi come about?

AB: Pairing Chloe Wines with Lele Sadoughi was a natural fit, as her feminine aesthetic and iconic bow designs mirror the essence of the Chloe Wine Collection and its signature label bow. This collaboration marks Chloe's first with a fashion designer and Lele's first with a wine brand.

AM: The bottles for both of these wines are a departure from the ones that are associated with the brand. Can you tell us about the LTO design process and why you wanted the bottles to be this way?

AB: The design reflects the beauty of the wines and celebrates what our bow signifies: high-quality wines from the most pre-eminent wine regions around the world. The oblong glass vessel resembles a perfume bottle with elegant-curved shoulders, which directly reflects the experience we want our drinkers to have when enjoying the wine - an elevated, premium, and luxurious experience.

AM: In looking at the bottles, they are so appealing to work with. What are 3 items that you would pair with the Pinot Grigio as well as the Pinot Noir as we begin to plan meals at our homes this season?

AB: Our Chloe x Lele Pinot Grigio pairs well with light, fresh dishes. Here are three great options:

• Grilled Shrimp or Branzino – The crisp acidity of the Chloe Pinot Grigio complements the delicate flavors of seafood, especially grilled shrimp or grilled branzino.

• Fresh Salads – A Caesar wedge salad enhances the refreshing notes of the Chloe Pinot Grigio.

• Parmesan Risotto – Chloe Pinot Grigio’s crispness and citrus notes pair beautifully with the richness of a classic Parmesan Risotto.

Our Chloe x Lele Pinot Noir is a versatile red wine that pairs well with a variety of dishes. Here are three of my favorite options:

• Rosemary & Thyme Roasted Chicken – The light tannins and fruity notes of the Chloe Pinot Noir will complement these savory flavors.

• Grilled Salmon – The acidity in our Chloe Pinot Noir and subtle earthy flavors pair wonderfully with the richness of grilled salmon or other fatty fish.

• Pasta ai Fungi – Chloe Pinot Noir’s earthy undertones make it a great match for dishes featuring mushrooms.

Now that we know more about Chloe, the brand, and their collaboration with Lele Sadoughi, it's time that we talk with this accessory designer to find out about her brand that has been styled in our editorials, how she came to the brand, and more!

AM: When did you realize that you wanted to be an accessory designer, and do you remember the first piece that you designed?

LELE SADOUGHI: I started my career in ready to wear managing pattern makers. I would get creative projects to paint and bead panels, and knew I loved working with the details. I started to design trims at Rebecca Taylor, so picked out all the buttons, ribbons, and bows that adorn outfits. This led me to designing jewelry for many companies including Banana Republic, Tory Burch, and launching the jewelry at J. Crew.

For the first accessory I designed, I remember making a ribbon necklace with bleached wooden beads for Banana Republic. Thousands of them were produced. My most viral design is the bubble necklace I made for J Crew, when it was all about layering necklaces and wearing a statement piece.

AM: Where do you look to in terms of inspiration for the next collection that you create?

LS: Inspiration for my designs comes from all around me—nature, art, culture, and even everyday life. I’m constantly looking for beauty in unexpected places: color combinations in a painting, the texture of a material, or the patterns found in natural landscapes. I love traveling, and each place I visit brings a new wave of creative energy. Above all, my inspiration often comes from the emotions I want to evoke. Whether it’s empowerment, joy, or a sense of nostalgia, I aim to create pieces that connect with people on a deeper level.

AM: I've had the pleasure of styling photoshoots and including your brand in these editorials! As someone who loves accessories, what does accessorizing mean to you and how do you feel it compliments your identity?

LS: Accessories give the ability to showcase personal style on top of a well-dressed outfit. There’s nothing better than putting together an outfit that makes you feel feminine and confident and adding an accessory like a headband, sunglasses or a bow to complete the look and elevate it that much more. Adding an accessory is like treating yourself to a little luxury, and putting a bow on this fabulous Chloe Pinot Grigio bottle is doing just that.

AM: The Chloe bottle is gorgeous! Can you tell us about the inspiration behind the bottle and elevating their iconic Chloe bow?

LS: I was very honored to work with Chloe to create the perfect accessory for them. They came to me with this stunning, super luxurious perfume bottle-styled bottle and asked me to celebrate the signature bow on the label and hero the quality of the wine in the bottle. So, I designed a handmade, double layer silken bow to accent the limited-edition Chloe Wine Collection bottle, so this new beautiful shape can stand out amongst its neighbors. The elegance of the perfume-like shaped bottle evoked such femininity, and adorning it with this chic, luxurious black silken bow was the ultimate finishing touch. Not only is the limited-edition Chloe bottle visually exquisite, but the taste is also perfect for sipping. The bottle serves as a great collector’s piece that will sit pretty, even next to your Lele accessories.

AM: How do you make the everyday seem a bit more luxurious especially as we continue to navigate the Spring and begin to embrace the Summer?

LS: Every day should be luxurious, joyous, celebratory and over the top. Maybe it’s the thrill of adding a bold accessory to compliment an outfit, or even something as simple as pouring yourself a glass of your Chloe wine. To be able to showcase personality through luxurious bows and accessories is a great way to celebrate style, the art of living and enjoying life!

AM: You recently launched your one-of-a-kind Floral Boutique Collection! Are there additional launches and collaborations that we can keep an eye out for?

LS: We are always working in new collection drops. We have a surprise drop of rainbow colored crystal headbands coming soon. Also, every spring we drop a collection using Liberty of London prints as well as an Americana collection just in time for the summer.

IG @chloewine

@lele_sadoughi

PHOTOS COURTESY | Chloe Wine

Read the APR ISSUE #112 of Athleisure Mag and see FINE + DIVINE in mag.

ATHLEISURE LIST | THE RA RA ROOM

Phoenix is in the midst of a major cultural and culinary shift. It’s always had natural beauty and big energy, but now there’s this bold new layer of luxury, innovation, and downtown vibrance that’s impossible to ignore. You’ve got nationally recognized restaurants, a dynamic art scene, and a community that’s craving high-touch, high-style experiences. The Ra Ra Room, is a menbers-only supper club located inside the PHX Arena so you can catch a Suns or Mercury game.

Mat Ishbia (owner of the Phoenix Suns and Mercury) and Major Food Group (Jeff Zalaznick, Mario Carbone, Rich Torrisi) who has built CARBONE, ZZ’s Club, The Grill, and Sadelle’s. They've redefined dining in cities like New York, Miami, Hong Kong, and now Phoenix.

This is paired with Mat’s commitment to transforming downtown into a true lifestyle destination making this a perfect blend of creativity and ambition.

The Ra Ra Room is designed as a sultry Art Deco (think Gatsby elegance) speakeasy tucked discreetly within the event level of the PHX Arena. It’s intimate and indulgent, with layered textures, moody lighting, custom finishes, and a sense of discovery in every corner. There’s a lounge that hums with energy, two private dining rooms for more exclusive affairs - a gorgeous bar.

Membership isn’t limited to locals! Whether you live in Phoenix full-time or travel in often for Suns games, business, or leisure, The Ra Ra Room is designed to be your go-to escape. They're looking for individuals who appreciate luxury, exclusivity, and community. With curated experiences, concierge access, and event perks, it’s more than a dining membership—it’s a lifestyle investment.

The menu includes some of MFG’s greatest hits, with signature dishes like CARBONE’s Spicy Rigatoni Vodka, Veal Parmesan, and Caesar Salad alla ZZ. There’s also a stunning raw bar—Dressed King Crab, Half Lobsters, beautifully plated oysters—as well as classics like sizzling Shrimp Scampi and their crave-worthy Steakhouse Burger.

We also like that their lavish gourmet pantry that has their house-made popcorn, it's buttery, aromatic, totally addictive. Then there's the candy dispenser bar filled with every gummy variety you can imagine, like something straight out of a candy store, plus boxes on boxes of fan-favorites from chocolatey to fruity and beyond.

Their white-glove service starts from the moment you enter through an unmarked door signified only by a glowing martini icon. It includes a personalized reservation system, the highest quality of table attention, complimentary valet parking, and exclusive access to last-minute reservations or event tickets. Whether it’s a special celebration or a spontaneous night out, everything is tailored for ease, elegance, and delight.

THE RA RA ROOM

201 E. Jefferson St.

Phoenix, AZ 85004

therararoom.com

IG @therararoomphx

PHOTO CREDITS | The Ra Ra Room

Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | The Ra Ra Room in mag.

ATHLEISURE LIST | TACOMBI

We love throughout the month to pop into our local Tacombi (Flatiron and West Village is in our rotation here in NYC). We love popping by for a late lunch and if it's Tues, we're partaking in the Taco Tuesday Club which allows you to buy 1 and get 1 free taco! The vibe is always chill, it's fun music, and you can get in and out quickly if you're interested or hang out with friends and family!

Tacombi began in 2006 in the Yucatán which is all about balmy weather, palm trees, and eternal beach vibes. Regardless of the location that you happen to grab a bite, you'll find those vibes in there - even when it's in the winter! By 2010, it came to NY and began popping up in various neighborhoods, and is now in a number of cities across the country!

We have a number of our go-to's that are non-negotiables when we come in! The Al Pastor Tacos which are so juicy with Mexico-style free-range pork that is marinated in chiles and spice. We love the slice of pineapple and being able to squeeze a bit of lime on it. We always pair it with Rice & Beans as well. Every now and then, we also like to add another taco from their Beef Birria with Jalisco Brisket and Chihuahua Cheese that is served with a savory broth!

It's always fun to pair this with their Mezcalita, a strawberry Mezcal drink that we have enjoyed in their Flatiron location as well as their Sandia Santa which is a watermelon aqua fresca with lime and tequila. It's always refreshing.

They also have a selection of beers. that are great to enjoy with whatever you decide to eat whether you're there for lunch or for dinner!

Defintiely make sure that you keep an eye out on their Instagram as they do a number of culinary collaborations where new items are added to the menu for a limited time. There may also be different menus depending on the location that you happen to dine in.

Whether you're dining in or getting take-out, you are bound to have a satisfying meal!

TACOMBI

Tacombi Flatiron

30 W 24th St

NY, NY 10010

Tacombi West Village

255 Bleecker St

NY, NY 10014

Visit Tacombi's site to see a location near you.

tacombi.com

IG @tacombi

PHOTO CREDIT | Tacombi

Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | Tacombi in mag.

THE 9LIST 9M3NU

Read the APR ISSUE #112 of Athleisure Mag and see THE 9LIST 9M3NU in mag.

9CH3F ROUTIN3S | CHEF MASAHARU MORIMOTO

Read the APR ISSUE #112 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Masaharu Morimoto in mag.

BBQ BEACH BITES WITH BRIANNA COPE

We love checking in with those that we may have learned about in a previous interview. Back in our AUG ISSUE #92, we had the pleasure of interviewing the Creator and Executive Producer of Prime Video's Surf Girls Hawai'i, Monica Medellin who introduced us to 4 surfers that we were able to watch navigating their careers and growing up. One of the surfers featured was pro surfer Brianna Cope.

We wanted to sit down to find out more about Brianna's love for the ocean, how it fuels her, competing, and how she continues to stay fit outside of surfing. With a passion for cooking, we also wanted to hear about how beach and barbecues are the perfect compliment and how she's able to make amazing meals in a portable way!

ATHLEISURE MAG: We're so excited to be chatting with you. We actually first became aware of you when we interviewed Monica Medellin (Red Bull: Making History: Women Free Ride, Teahupo’o Surf Camp: Road to Paris 2024, LA28 Stories: Black Surf) who was the Creator and Executive Producer for Surf Girls Hawai’i.

BRIANNA COPE: Yeah Surf Girls!

AM: So what was your first memory of surfing and when did you fall in love with it?

BC: Oh, this is like, one of my favorite parts to talk about just because I feel like it just was the best moment of my life, I was actually born with a small hand. So, I started surfing at 3 or 4 years old, and that first wave, you know, you fall down, and it's the best thing because you're like, I just can't wait to do it again, right?

AM: Yeah.

BC: I’ve done so many other sports like, you fall down - ice skating or skateboarding. You're like, eh I don’t know if I want to do that again.

AM: Right.

BC: But in surfing, for me, there is this thrill and that excitement! That connection with something so much bigger than us, like the ocean was really cool for me.

AM: Wow!

When did you realize that you wanted to do it professionally?

BC: Probably the next day. I know that it was a really, really young age. That was my calling in life and the connection that I had with the ocean was much deeper, like, I just felt so much more relaxed when I was in the ocean. Like, you know, when people go and surf sometimes, they're like, oh, I feel nervous, right? The water for me was so healing, and I knew at a really young age. I want to say like when I was really younger, I knew I wanted to be a pro surfer.

AM: That's amazing.

About Surf Girls Hawai’i, what made you want to be a part of that show?

BC: I think for me, wanting to be a part of Surf Girls Hawai’i for Hello Sunshine was about women’s empowerment, right?

Like in sports, we are always told to be better than the other person, or to beat them. Don't get me wrong, I'm very competitive, but I think there's something more powerful to like living in the moment and supporting each other and uplifting instead of tearing each other down, so that's exactly why. A lot of my friends are on the show, so it was really fun.

AM: I mean, it was so fun to watch and we just loved digging into the sport more and seeing the dynamics between you.

When is the surfing season and how has it been going so far for you?

BC: So, the surfing season, thankfully, we get to surf year round, especially living in Hawaii! We have amazing waves. The competitive surf season starts in June this year, and it goes until the end of the year, because of the late start.

The CT starts in January, but the Challenger Series starts a little later. So, in the meantime, I'm competing in a couple races, which is super fun.

AM: Nice.

BC: I love it more for the mental challenge and it’s second nature for me. But, I'm getting ready to run 410 miles in a relay race known as The Speed Project from LA to Vegas with some friends. So that’s a really fun push, and I feel like it translates into my surfing of wanting to push in bigger waves and stuff.

AM: Can’t even imagine, but that sounds fantastic!

What do you consider to be your superpower in terms of when you're surfing?

BC: Oh, I think, for me, it's the connection with the ocean. I just feel like I have a really good read on it, and that's my superpower. I feel like it's the thing I'm most connected to in the world, like when my friends go and hike and they say that they feel so grounded, I never feel that I feel very grounded in the ocean, I think. For me, it's the connection I have to the ocean.

AM: Honestly, you have such a peaceful Vibe.

BC: Ha! It’s crazy because I was in a rush to get on here and I was all stressed!

AM: Well just listening to you – love this Vibe. We need this around us, a lot more!

BC: Call me anytime.

AM: So obviously you love the water and surfing is such a great way to stay in shape. What are three workouts that you do outside of, you know, surfing, or, or in the ocean in general that keeps you in shape because our readers always like knowing what can we add into our routines?

BC: For sure. I think for me, I'm big into strength working out. So, like, I do a lot of rotation movements. I do a lot of squats to build the strength in my lower body and of course, I’m really into running right now. I just love that more for the exertion because you're running for a certain amount of time. Surfing is so quick. You catch a wave, then you're back out there. There is a lot of sitting, so I feel like running really helps. I like to swim, but I am a bad swimmer. My form isn’t great ha – but swimming is really fun for me, too.

AM: How do you take time for yourself when you need a reset?

BC: That's a great question because I love to just go go go, like, if I could, I would go 24/7!

AM: Same.

BC: You just want to take over.

AM: Yep.

BC: Whatever you can do is great. Meditation is really big for me. I love starting my morning off with that and like, for me, I need to have that, like, even if it's 5-10 minutes in the morning to, like, set my day up. That's important. And just like, honestly, listening to my body, I'm not the best at doing it.

AM: Same.

BC: I feel that my glutes are a little sore, but I’ll think to myself that I should still go run. You know, taking that time, in a sauna or in a cold plunge every day, I think that's really helpful.

AM: Well, when you think about going to the beach, here in New York we do have our beaches and obviously, we think about beach activities, but we also think about, barbecuing, and various foods when it comes to the beach. Do you enjoy cooking and what do you love making?

BC: I love to cook! That's actually how I feel like I cannot be on my phone. I'm super present. You're just like in the flow, and it's my favorite thing to do. I actually grew up watching my grandma cook, and then I just took on that tradition myself, but in Hawaii it’s super normal to have beach barbecues, right? You are gonna go down the beach and somebody's gonna be barbecuing or somebody's gonna be cooking on the beach. It’s so normal for me, and when Gozney made this new oven, I was like this is perfect for whether I'm on the beach or if I want to do it after a hike. It's also really light, because like sometimes, you don't really want to start a fire from scratch. I might starve if I do that. But it’s super easy and growing up on an island that was so second nature for us.

AM: And how did the partnership happen because it seems like it’s such a natural synergy.

BC: I slid into Tom Gozney's DMs, the owner of Gozney.

AM: Nice!

BC: I told him I was a huge fan of everything that they were doing. I freaking love to cook. I literally made steak on the Gozney last night.

AM: Oh wow!

BC: You can make so many things on the Gozney.

AM: Nice! We like a multi-purpose situation.

BC: As much as I would like to eat pizza every single day, sometimes I gotta switch it up, right? I like to make food, and so when I saw everything that they were doing, I was like, this is so cool. It's so adventurous, it's not like the typical fine dining. Like, I don't know how to plate my plate like that. But I love to cook and I like having my oven and having a perfect pizza in your house is amazing.

AM: I mean, that must be amazing - now knowing that you put a whole steak in there, you can make all these things and be virtually anywhere to create these dishes.

BC: Yeah, actually. When we were doing the shoot for the Tread and we had pizza on the beach, and it was super fun, but then we took it the next day, and I actually tried to make a steak on the beach and it was pretty cool.

I love to just cook and to be able to hang out with your friends. I feel like on the beach, it’s such a great place to do it and to enjoy it!

AM: What does this partnership look like in terms of what we will see you doing with Gozney?

BC: Hopefully more adventure stuff. I mean, they're so fun to work with. It's like they let me, do you know kind of whatever I want in the content space. It's so nice to just be able to like express how I use the oven. It's been a long partnership and they're awesome.

AM: Are there any upcoming projects that we should keep an eye out for? I know that you're going into competitions, and we have this great season ahead.

BC: I mean, I think there's always things coming out. I'm pretty sporadic, too. I'm always like I have a calendar, but I never really look at it.

AM: Wow!

BC: Staying tuned on Instagram is probably the best way to keep up for sure.

IG @briannacope

PHOTOGRAPHY COURTESY | Gozney Ambassador Brianna Cope | 63MIX ROUTIN3S Brianna Cope/IG |

Read the MAR ISSUE #111 of Athleisure Mag and see BBQ BEACH BITES WITH BRIANNA COPE in mag.

THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

AM: When did you realize that you wanted to be a chef?

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

THE ART OF THE SNACK | BURNT ENDS

For this month's The Art of the Snack, we travel to Singapore to Burnt Ends that's full of flavor and has a menu that really showcases BBQ by taking it to the next level. We sat down with Owner/Chef David Pynt to find out more about his culinary journey, what led to the creation of his restaurant, what we can expect when we come in for a great meal , and what is involved in the Burnt Ends universe!

ATHLEISURE MAG: Chef David Pynt, prior to Burnt Ends, can you tell me about your culinary journey, where you trained and kitchens you worked in?

CHEF DAVID PYNT: I grew up in Perth, near Floreat, City Beach, and Scarborough. I studied cooking at TAFE West Coast Institute of Training and worked under Hadleigh Troy at Amusé. But I still craved more, so I moved to Sydney to learn all about cooking and restaurants and hone my skills. Luckily, I got a job as Chef de Partie under Tetsuya Wakuda. That same year, Tetsuya’s was awarded Best Restaurant in Australia and ranked #4 on the list of S. Pellegrino’s World’s 50 Best Restaurants.

Like a kid with sweets, I got a taste and wanted more. So, in 2010, I took a stagiaire at noma, which was the world’s best restaurant at the time. I learnt a lot there and continued on learning when I moved on to Spain.

Growing up, my family had many dinners, gathering around the wood-fired BBQ. My nostalgia and intrigue were piqued when I went to work at Asador Etxebarri with Chef Victor Arguinzoniz, and the penny finally dropped. I loved his kitchens. The custom grills, open fires, and preparation were inspiring.

After my time at Asador Etxebarri, I moved to London, where I learned of the incredible work going on at St John from Chef Fergus Henderson. London was a whirlwind of meeting other chefs, developing my skills and cooking style, and working out what I wanted to do through a few pop-ups.

AM: What led you to want to launch and open Burnt Ends?

CHEF DP: One of the pop-ups I've done was Burnt Enz, where it all really got started. I designed my 4 tonne dual cavity wood burning ovens and elevation grills. It was so much fun; we got DJs in, other Chefs came and collaborated with me. It was a blast, the opportunity came to open Burnt Ends permanently in Singapore, so we moved in 2013 and opened Burnt Ends.

AM: For those that have yet to dine at Burnt Ends, can you tell us about the ambiance and the decor?

CHEF DP: We wanted the restaurant to have a feeling of light airiness that gives way to dark smouldering, where culinary creativity burns at a different intensity. The cavernous room offers ample seating on extra-wide, teak-framed dining chairs, each clad in supple vegetable-dyed leather. A generous Indonesian Suar wood counter runs the length of the open kitchen, the latter anchored by our 4 tonne dual cavity, wood burning ovens. Adjoining the main dining room, through an entrance resembling the appearance of a kitchen-fridge door, is a separate space for wine aficionados, The Wine Cellar is an awe-inspiring showcase of over 2,000 bottles imported from different regions of Australia. From a tasting station positioned within the room, guests can sample a selection of over 500 labels, representing a wide portfolio of artisan Australian wineries, alongside a curated selection of port, champagne, beer and sake all to enjoy in-house or take home. In addition, the experienced sommeliers and beverage team use this unique space to conduct an array of stand-alone activations from Cellar Sessions to corporate and trade wine events.

AM: What are the flavors and spices that we can expect when we come in?

CHEF DP: We have taken inspiration from all over the world, flavours, produce and different combinations, cooked over wood and reimagined through the Burnt Ends Lens.

AM: How is the menu broken out?

CHEF DP: We start with snacks, move on to some sharing dishes, then larger seafood, then main meats and finally desserts

AM: What are 3 appetizers that you suggest that we should try when coming in with friends?

CHEF DP: Smoked Quail Egg and Caviar, the Grissini and Taramasalata and the Beef Marmalade.

AM: What are 3 main dishes that we should have an eye on when we come in to Burnt Ends?

CHEF DP: The King Crab and garlic Brown Butter, Terry Turbot and the 45 Day Dry Aged Blackores OP Rib.

AM: We love ending our meal with a great dessert. What is the one we should try?

CHEF DP: At the moment we are loving the Rum Baba and Roasted Pineapple.

AM: What are 3 cocktails that you suggest that we should try?

CHEF DP: Definately try the Massaman Curry, the Screaming Tomato and the Barrel Aged Sloe Gin Negroni.

AM: Tell us about Burnt Bakery!

CHEF DP: The Burnt Ends Bakery is a bolt on from our Restaurant. We built a woodfired bread oven to bake our sourdough and other items. We also sell our berry tart, lots of doughnuts and coffee that we roast ourselves.

AM: Tell us about Burnt Cellars.

CHEF DP: Burnt Ends Cellars is our platform to import hard to get wines from Australia to Singapore. We primarily use it for the restaurant, but we have opened it up online to give our guests access to these great wines to drink at home!

AM: How did your cookbook, Burnt Ends come about and what can we look forward to when purchasing this book?

CHEF DP: After 10 years at Burnt Ends, we often got asked about our story and how we ended up in Singapore. We also got asked a lot for different recipes and techniques for the dishes we do at the restaurant so people could recreate them at home. You can find everything from a graphic bio from Ryan Inzana outlining our story. Incredible Images from PA Jorgansen capture life at Burnt Ends and also the 70 recipes are included. It has all been put together by Lotta Jorgansen to tell the tale of Burnt Ends, sharing our stories, techniques and recipes!

IG @burntends.sg

PHOTO CREDITS | Per-Anders Jörgensen/BurntEnds

Read the MAR ISSUE #111 of Athleisure Mag and see THE ART OF THE SNACK | Burnt Ends in mag.

BINGELY BOOKS

MUSHROOMS: OVER 70 RECIPES WHICH CELEBRATE MUSHROOMS

Hardie Grant

Martin Nordin

One of our favorite vegetables to eat is the mushroom as it is so versatile and can be enjoyed in many ways. In Mushrooms: Over 70 Recipes That Celebrates Our Favorite Fungi, this cookbook showcases 70 vegetarian recipes that you'll want to have in your culinary repertoire year around.

We're looking forward to making soups, dumplings, piccas, and more that feature this key ingredient.

LOLLAPALOOZA: THE UNCENSORED STORY OF ALTERNATIVE ROCK'S WILDEST FESTIVAL

St Martin's Press

Richard Bienstock + Tom Beaujour

In Lollapalooza: The Uncensored Story of Alternative Rock's Wildest Festival we get to know more about the history of this iconic festival from those who know - musicians, roadies, publicists, stage crews, record label execs, reporters, and industry people who lived through it. This book is filled with interviews from those that were involved in this festival from 1991 - 1997.

This book also looks at alternative rock as well as how it affected the culture. This festival was created by Perry Farrell as part of his farewell tour for Jane's Addiction.

The inaugural launch took place in the Summer of 1991 and became a movement that includes music, fashion, film, television, literature, food, politics, and beyond. You'll even hear from those who have played on this tour including: Perry Farrell, Jane's Addiction, Pearl Jam, Soundgarden, Nine Inch Nails, Sonic Youth, Tool, Smashing Pumpkins, Ice-T, Rage Against the Machine, Green Day, Patti Smith, Alice in Chains, Metallica and more.

It also examines how a diverse series of genres from rap, hip-hop, dance music, gothic, and so much more became the blueprint for the modern American music festival.

100% OFFICIAL CORNHOLE COOKBOOK

Fox Chapel Publishing

Frank Geers

As we begin thinking ahead to fun activities that can be enjoyed this Spring and Summer, we also think about the dishes we can enjoy with them. Cornhole is a fun outdoor activity and in 100% Official Cornhole Cookbook: 115 Epic Recipes: Cornhole History, Fun Facts, and Winning Tips From Burgers to Dessert Make the Perfect Backyard Spread For Your Next Game, you'll find appetizers, soups, salads, sliders, burgers, main dishes, desserts, and more! We can't wait to make the recipes in this book from the Hot Honey Cornbread Slabs, Batter Up Beer Burgers, and our recipe that is included - Lime Mezcal Chimichurri Wings. In addition, you'll enjoy learning facts and tips about cornhole.

Read the MAR ISSUE #111 of Athleisure Mag and see BINGELY BOOKS in mag.

ATHLEISURE LIST | LOLITA

Lolita opened in Feb 2024 with foods and beverages that are inspired by the flavors and traditions of Mexico, South America, and the Caribbean.

Tropical Brunch is each Saturday and Sunday from 11 a.m.-3 p.m., with a live DJ every Sunday. Kick off your brunch with Ahi Tuna Tostones, served with wakame, avocado, ginger, green onion, sesame, and soy sauce; Firecracker Duroc Ribs, sticky soy sauce, sesame, and fresno chili; and Queso Frito, with oaxaca cheese, salsa negra, pico, and tortillas.

For entrees, we recommend the Chilaquiles Verde, poached eggs, chicken, avocado crema, pickled onion, and pico; Jerk Chicken Hash, a sunny side up egg, roasted peppers, sweet potatoes, black beans, and cilantro; and Macadamia Nut Pancakes, white chocolate, toasted coconut, brûléed bananas, vanilla cream, and banana rum maple syrup.

For dinner, we suggest these 3 appetizers: Guacamole Y Salsa De La Casa, avocado, lime, cilantro, chile, served with tortilla chips; Flautas De Pollo, chipotle braised chicken, queso manchego, crema, salsa verde and roja; and, Shellfish Ceviche, made with citric acid, avocado mousse, red onion, radish, and cucumber.

For dinner, try Camarones A La Diabla, marinated shrimp, sauteed swiss chard, heirloom cherry tomato, coconut rice, and chipotle chile mojo; Pollo Enchiladas, braised chicken, mole de doña Juana, red onion, avocado, and toasted sesame; and Grilled Carne Asada, 10 oz. new york strip, papas bravas, poblano crema, braised cipollini onion, and salsa toreada.

For dessert, we suggest enjoying their Tres Leches, a vanilla sponge cake, chantilly, fresh berries as well as Buñuelos, crispy dough fritters, served with chocolate ganache and cajeta sauce.

For cocktails, we have our eye on their Lolita Margarita, from their house favorites, made with Pueblo Viejo Blanco, Milagro Blanco, signature house curacao, lime, and agave; The Jerk, from our Tropical category, vodka, banana, lime, strawberry, ginger, allspice, coconut, jerk bitters, scotch bonnet and, forced carbonated; and Pico De Gallo Martini, a savory cocktail, Green Label gin, mansanilla sherry, dry vermouth, clarified pico de gallo water, and pico de gallo caviar.

Lolita's Happy Hour is daily from 4-7p.m. with $12 cocktails (Lolita Margarita, Palomita, Daiquiri), $7 Cerveza (Modelo Especial), and $9 Vino (Portillo Pinot Noir, Uno Sauvignon Blanc). On Friday and Saturday, they offer light bites including: Guac & Salsa De La Casa, served with fresh tortilla chips; Mini Tacos, suadero, carnitas, al pastor, crispy mushroom; Empanadas De Platano, sweet plantain masa, refried beans, cotija, chipotle mayo; and Mini Flautas De Pollo, chipotle chicken, manchego, crema, and salsa.

LOLITA

45 W 45th St

NY, NY 10036

lolitanewyorkcity.com

IG @lolitanewyorkcity

PHOTO CREDITS | Max Flatow

Read the MAR ISSUE #111 of Athleisure Mag and see ATHLEISURE LIST | Lolita in mag.

THE 9LIST 9M3NU

Read the MAR ISSUE #111 of Athleisure Mag and see THE 9LIST 9M3NU in mag.

ON THE COUNTRYSIDE | CHEF VINCENT CREPEL

One of the things that we love about the power of food and the dining experience is the ability for each bite to transport you to a locale and theme as you navigate your meal. It can be enjoyed solo or with those who are with you. That feeling is what makes eating at your favorite or a new restaurant one that we continue to enjoy with each bite.

We sat down with Chef Vincent Crepel of Terre which is known for its French-Asian menu that is inspired by his journeys in an array of countries that he spent time in throughout his culinary career. We wanted to find out more about him, where he trained, and what we can expect when dining at his Michelin starred restaurant.

ATHLEISURE MAG: Chef Vincent Crepel, tell us about where you trained and the kitchens you worked in leading up to Terre?

CHEF VINCENT CREPEL: When I was young I quickly realised I was very unmotivated by school and education; my parents suggested that I went to culinary school to focus on something different. I trained in a small French culinary school and was definitely the youngest person there and I did 4 years there. This time included my most general kitchen experiences you could say. I worked at a mountain ski resort and it was very challenging and repetitive however it prepared me for the hard and repetitive work that comes from working in kitchens.

I then did my bachelors in a culinary degree in Bitarritz, Basque Country but with a focus on business, profitability etc. This was a really good experience because I learnt more about restaurants than just how to cook in one. Cooking is where my passion lay and I went right back to working in the kitchen. I worked as an apprentice in a small family run restaurant in the Basque country, then moved to Singapore, the fine dining restaurant in the Shangri-La in Singapore for 3 years. I moved back and forth between Michelin starred restaurants in Spain (Arzak) and then back to Singapore (Swissotel Fairmont and then at Restaurant André) for a long time and I felt the pull of both places so deeply.

My final destination before starting my own solo work was Switzerland where I worked at 3 Michelin-Starred Restaurant de l'Hôtel de Ville de Crissier where I stepped back into traditional French fine dining. Finally I returned to France and opened my own restaurant, Porte 12 which ran successfully for 7 years from 2014. This was an amazing experience for me and I loved every moment of running my own restaurant. Therefore after Covid the urge to open another restaurant was overwhelming and I found myself opening Terre in Cork, Ireland.

AM: Before we delve into Terre, can you tell us about the cuisine offered here as we know it's French-Asian synergy that is inspired by Ireland's Bounty, what does that mean?

CHEF VC: Well, my initial culinary training journey began in France learning about native flavours and focusing on traditional French techniques. I then spent years travelling and working in Southeast Asia, as mentioned I spent a large amount of time in Singapore. During these years in Asia, as you can imagine, I developed a new understanding for different textures and cooking techniques using regional ingredients. It was so different from what I knew during my earlier years and I have been fascinated ever since. I think the best way to explain my cuisine is that I love combining the aspects of the traditional French training with the fascination and excitement I’ve acquired from my world travels, including influence from The Basque Country and Southeast Asian cuisine. I would say that this is the description of my cooking style.

In terms of the Irish influence, this is truly unique to Terre. When I moved to Ireland I was struck by the beauty of the isolated land and was surprised by all it had to offer. I knew that with Terre, I wanted to focus on this and make it a key part of the restaurant and the guest experience. Everything from the lighting of the restaurant, to perfectly reflect Ireland’s gloomy atmosphere to the ingredients used inhouse, incorporating local produce to represent where we are in place and also time due to seasonality.

AM: What are the spices and ingredients that are indicative of the menu that is served?

CHEF VC: As mentioned, the menu at Terre is deeply rooted in Asian flavors and techniques while celebrating the exceptional quality of Irish and globally sourced ingredients. Our approach is centered on balance between acidity, umami, and texture drawing from a diverse palette of spices and aromatics. Key ingredients that define our culinary identity include kaffir lime, yuzu, miso, jasmine tea, and toasted kombu, each bringing depth and nuance to our dishes.

We also incorporate elements like ginger oil and Pedro Ximénez vinegar to enhance both savory and sweet creations, while seaweed-infused oils and white truffle add layers of umami and complexity. The menu reflects a thoughtful interplay between tradition and innovation, where classic Asian techniques meet the purity of Irish produce, creating an experience that is both refined and unexpected.

AM: Terre is located in the Castlemartyr Resort in County Cork Ireland and the restaurant has 2 Michelin stars. What does this mean to you?

CHEF VC: Terre is a reflection of a journey, a philosophy, and a commitment to excellence. Being awarded two Michelin stars is an incredible honor, but beyond the accolades, it represents the dedication, passion, and pursuit of perfection that our team embodies every day. Terre is a place creating a unique culinary narrative. The stars are a testament to the craftsmanship, discipline, and creativity that go into every dish, but what truly matters is the experience we provide to our guests the sense of discovery, emotion, and connection that great food can evoke.

For me, these stars are not just a recognition of what we have achieved, but a responsibility to continuously evolve, push boundaries, and offer something truly meaningful to those who walk through our doors.

AM: What can you tell us about the ambiance of this restaurant?

CHEF VC: The dining experience and ambience at Terre could be described as theatrical. The experience starts as soon as guests walk through the door. Guests are welcomed by entering a long corridor with the dramatically lit preservation room. There are jars of rhubarb, peppercorns, lemons and more displayed along the shelves giving it the feeling that they are glowing from within. The ingredients are explained in depth to the diners before they are led into the kitchen where my kitchen team and myself meet them. There are aspects such as the cry of welcome, theatrical spotlights in the kitchen, and multi-sensory explanations that are meant to make sure the guests are 100% immersed in the atmosphere of Terre, from start to finish.

AM: Tell us about the collaborations that you have engaged in with Irish artisans that can be found at this restaurant?

CHEF VC: Collaboration is at the heart of what we do at Terre. Ireland has an incredible depth of craftsmanship, and working with local artisans allows us to bring a deeper sense of place to our restaurant. From the tableware to the ingredients, every detail is thoughtfully curated to reflect both our culinary philosophy and the artistry of those we collaborate with.

We work closely with Irish ceramicists to create bespoke plates and serving vessels that enhance the dining experience, ensuring that the aesthetics of each dish are as refined as the flavours. Our butter dishes, for example, are handcrafted by local potters, giving a tactile and organic feel that aligns with the essence of our cuisine.

On the ingredient side, we source seaweed, lobster, and crab from a small fishing village near a lighthouse that holds personal significance to me. Our meats and dairy products come from select Irish farms that prioritise sustainability and exceptional quality. These collaborations are not just about sourcing, they are about building relationships, supporting craftsmanship, and telling a story through every element of the dining experience at Terre.

AM: What sustainable practices do you engage in at Terre?

CHEF VC: At Terre we have adopted a zero waste approach to the kitchen, always aiming to reuse and repurpose ingredients wherever it is possible. All of the furniture and ceramics are locally crafted and sourced, limiting the negative impacts of importing decor for the restaurant. Its also deeply important to me to support local artisans and celebrate the craftsmanship and natural beauty of the spectacular Irish region.

AM: Where do you get inspiration from when it comes to creating the menu?

CHEF VC: I'm inspired by everything around me. I would also say my memories and experiences that I have gained over time contribute to my inspirations.

Sometimes I remember a flavour that I tried 10 years ago, and it becomes my goal to find it and use it in a new way that I haven't before.

AM: Can you tell us about the Terre menu?

CHEF VC: Our menu is ever changing depending on the seasonality of the ingredients. In a country so bountiful in ingredients, the best produce can change daily due to weather changes. I use the best ingredients possible that are available at the time to create meticulously crafted dishes that demonstrate the surprising synergy between this melded cuisine.

AM: Tell us about your beverage program and what are 3 wines that would be great to pair with your meal?

CHEF VC: At Terre, our beverage program is an extension of our culinary philosophy thoughtfully curated, globally inspired, and deeply attuned to the flavours on the plate. We focus on wines that not only complement our dishes but also enhance the intricate balance of acidity, umami, and texture that define our menu. The selection emphasises both classic and unconventional pairings, with a strong presence of wines that showcase purity, minerality, and a sense of place.

Three wines that would pair exceptionally well with our menu include:

Domaine Huet Vouvray Sec ‘Le Mont’ (Loire Valley, France) – This Chenin Blanc offers incredible tension, minerality, and a vibrant acidity that cuts through rich flavours while complementing the citrus and umami elements found in dishes like our Irish trout with carrot sauce and Irish Wasabi.

Domaine Roulot Bourgogne Blanc (Burgundy, France) – A precise, elegant Chardonnay with a delicate balance of creaminess and freshness, this wine pairs beautifully with dishes that feature layers of depth, such as our kaffir lime-infused mushroom ragout and potato emulsion.

Château Rayas Châteauneuf-du-Pape (Rhône Valley, France) – A rare and ethereal Grenache with remarkable finesse and aromatic complexity, it complements the richness and earthy notes of our 48-hour beef with kaffir lime-infused mushrooms, bringing out both the dish’s umami depth and its bright, herbaceous undertones.

AM: What are 3 non-alcoholic drinks that you would suggest that we should keep in mind?

CHEF VC: We believe that non-alcoholic pairings should be just as refined and complex as their alcoholic counterparts. Our approach focuses on balance, terroir-driven ingredients, and innovative extractions that enhance the flavours of our menu. Here are three non-alcoholic drinks that truly embody our philosophy:

Keffir & Terre Garden Marigold: A refreshing and aromatic infusion featuring Mexican marigold from our own garden. The marigold adds a subtle floral and citrus complexity, while the keffir provides a bright, zesty backbone that pairs beautifully with seafood and citrus-driven dishes.

Terre Unique Tea Extraction: Taiwanese Oolong we source a rare, high-mountain Taiwanese oolong from a small, family-run tea farm and apply a unique extraction method to bring out its deep, roasted, floral, and slightly creamy notes. This tea pairs elegantly with dishes featuring umami elements, as well as desserts incorporating nuts, caramel, or miso.

Fermented Pear Shrub: A delicate yet vibrant blend of Mexican marigold, house-fermented pear, and a touch of mild vinegar for acidity. This drink’s balance of sweetness and freshness makes it an ideal pairing for dishes with rich or aromatic profiles, such as those featuring kaffir lime, yuzu, or warm spices.

Each of these non-alcoholic pairings is designed to offer depth, structure, and a seamless integration with the menu at Terre, ensuring that every guest whether drinking alcohol or not experiences a thoughtfully curated journey.

AM: Tell us about your tea pairing menu as well as the Taiwanese Tea Sommelier that you have collaborated with.

CHEF VC: This is one of my favourite aspects of our beverage offering. We work with a lady called Jamie, who is our tea sommelier. She is based in Taiwan, where her family business is run; we have regular meetings where she will send us tea to try and we will discuss the best ways to pair the teas to compliment the menu. We use Taiwanese tea and oolong tea mainly, these teas as mentioned come straight from Taiwan and can't just be found in supermarkets, it's one of a kind here at Terre.

The idea of a tea pairing I think is genius. Most non-alcoholic options are based on juices or kombuchas, but I always find them more filling than alcohol so I wanted to find an option that wouldn't spoil the tasting menu for the guests. I want it to be something that feels new and luxurious, and my team does the most to support me on this. Brewing these teas is hard work, they need to be extracted till late hours of the night, steeped in specific pots and barrels. It's a big job but I think it is worth it and it's something I want to advocate more for.

IG @vincent_crepel

PHOTOGRAPHY COURTESY | Terre

Read the MAR ISSUE #110 of Athleisure Mag and see ON THE COURTSIDE | Chef Vincent Crepel in mag,

THE ART OF THE SNACK | TAPORI

Tell us we're going to have Indian Cuisine and you can see our tastebuds getting excited for our next meal of savory dishes and phenomenal cocktails! So when we heard that Tapori was opening in DC, we knew that they would be the perfect inclusion for this month's The Art of the Snack!

We wanted to explore more with this H Street find and to talk with Dante Datta who is an industry veteran who is one half of the founding team Daru (Chef Suresh Sundas is the other founder). We discovered more about this restaurant and bar who has a number of our soon to be favorite street foods that we'll have to enjoy the next time we're in the neighborhood.

ATHLEISURE MAG: Before we delve into Tapori, we'd like to know about the backgrounds of you as well as Chef Suresh Sundas and how they came together to create this restaurant!

DANTE DATTA: Suresh Sundas, the executive chef of Tapori, hails from Nepal and arrived in the U.S. in 2007, fueled by his passion for the vibrant flavors of his homeland. Drawing from the shared spices of Indian and Nepalese cuisines, he aims to showcase the unique Indo-Chinese influence of Himalayan dishes while introducing traditional Nepalese momo (dumplings) and noodles to the menu.

I bring a wealth of experience in crafting cocktails to Tapori, drawing on my deep appreciation for flavors and cultural influences. As a first-generation American with roots in West Bengal, I have embraced my heritage while honing my skills in mixology. My background in creating innovative and balanced drinks reflects a commitment to using fresh, quality ingredients along with a nod to traditional Indian flavors, allowing me to create a unique cocktail menu that complements the vibrant street food of Tapori and adds a personal touch to the dining experience.

AM: Can you define what Indian Street Food is and why did you want this to be the focus of Tapori?

DD: Indian street food is a vibrant celebration of bold flavors and aromas, crafted on bustling streets across the country. With diverse offerings like tangy chaat, succulent kebabs, and irresistible vada pav, each dish reflects rich regional traditions. At Tapori, we want to embrace the spirited culinary culture to provide guests with an experience that transports them directly to the heart of India's street food scene.

AM: What are the flavors and ingredients that are indicative of Indian cuisine?

DD: Indian cuisine is characterized by its bold and diverse flavors, featuring a symphony of spices like cumin, coriander, turmeric, and cardamom that create layers of complexity in each dish. Fresh ingredients, such as vibrant herbs, lentils, and seasonal vegetables, come together to craft rich, aromatic meals that excite the palate and evoke the warmth of home-cooked Indian fare.

AM: What can you tell us about The District's historic H St which is where you are located.

DD: Opening Tapori on H Street felt like a no-brainer for us - this lively area is buzzing with energy and creativity, perfect for our vision of serving up mouthwatering South Asian street food. We wanted to join the mix of eclectic bars and eateries and offer something that not only celebrates our heritage, but also adds to the vibrant culinary scene that H Street is known for. It’s all about bringing people together over great food and drinks in a place that’s all about good vibes and community! We’ve been so well supported with the neighborhood we wanted to continue to grow them.

AM: What does Tapori mean?

DD: Very "tapori," a Hindi word that loosely translates to "rowdy" or "vagabond." The new spot channels a Mumbai subculture popularized by Bollywood in the mid-90s.

AM: In terms of ambiance, what can guests expect when they come in to dine?

DD: A large bar, open kitchen and 20-person communal table — mingling encouraged — are set for a party vibe. You'll also see more tucked-away booths and a mural by local artist Patrick Owens.

AM: Tell us about Edit Lab at Streetsense who designed this space!

DD: As a friend of Brian Miller, I’ve always admired his unique approach to design. At Edit Lab at Streetsense, Brian and his team are renowned for creating immersive environments that reflect a brand’s personality and enhance the guest experience through thoughtful architectural details and material choices. Their collaborative process with chefs and restaurateurs ensures every element feels intentional and cohesive, demonstrating creativity, cultural sensitivity, and meticulous attention to detail, which makes us trust them implicitly.

For Tapori, Edit Lab has been dedicated to crafting a vibrant atmosphere. The design features hip neon accents reflected off mirrored walls, wood paneling, intimate booths, and banquette seating, contributing to a lively and warm dining experience.”

AM: Your menu reflects and takes culinary inspiration from different regions in India.

DD: Yes, we will be pulling from regions from the Himalayas, Mumbai, and Kerala for example.

AM: Can you tell us about the regions that you pull from and the kinds of dishes and ingredients/spices that come from those areas?

DD: At Tapori, the culinary inspiration comes from vibrant regions of South Asia, particularly Nepal and India, featuring dishes like momo (dumplings) and various Indian street foods enriched with spices such as cumin, coriander, turmeric, and garam masala. The restaurant also embraces Indo-Chinese fusion, incorporating bold flavors and fresh ingredients to create an exciting and memorable dining experience.

AM: How important is it to offer dishes that include vegetarian, seafood, and various meat options?

DD: South Asian cuisine is so diverse, and one of the best things about it is how it brings everyone to the table. You can have vegetarians, vegans, and meat lovers all chilling together, and each one will find something they love. It’s all about the flavors and options that make sure everyone leaves happy and satisfied!

AM: What are 3 appetizers that we should be thinking about when we come in to eat with friends and family?

DD: Lotus Root Chaat features crispy lotus root tossed with gram flour, drizzled with sweet yogurt and a sprinkle of black salt for a delightful crunch and tang.

Cauliflower 65 delivers a spicy and savory experience with oven-roasted cauliflower, enhanced by roasted garlic, aromatic curry leaves, mustard seeds, and served with a rich Kashmiri chili mayo.

Buff Chili combines tender buffalo, stir-fried with a flavorful blend of soy sauce, timur, and onions, all topped with crispy puffed rice for an exciting texture and taste.

AM: In terms of small plates, what are 3 that you suggest that we should have in mind?

DD: Calamari Kuttu features tender stir-fried squid seasoned with aromatic black pepper, fennel, and a tangy tamarind sauce for a bold flavor profile.

Jhol Momo offers bison dumplings nestled in a fragrant stew enriched with nutmeg and infused with chili garlic oil for a warming and savory delight.

Gunpowder Masala Dosa presents a crispy fermented rice lentil crepe filled with spiced aloo masala, served alongside sambar, coconut chutney, and tomato chutney for a vibrant and satisfying meal.

AM: What are 3 main dishes that we should have in mind?

DD: Goat Pakku Biryani is a fragrant dish featuring tender slow-cooked goat infused with saffron, nutmeg, and black pepper, layered with aromatic basmati rice and mace for depth of flavor.

Bhatiki Bater highlights tandoori quail marinated in bold Kashmiri chili and garam masala, served with creamy yogurt and a drizzle of mustard oil for a deliciously spicy kick.

Seabass Kebab showcases succulent seabass blended with sundried tomatoes, green chili, and carom seeds, served with a creamy mint labneh and a hint of Amritsar spice for a fresh and zesty taste.

AM: What are 3 desserts that are a great way to complete our meal when we're sharing with the table?

DD: Gulab Jamun is a classic Indian dessert consisting of small, soft balls made from khoya (milk solids) soaked in fragrant rose syrup, offering a rich and sweet delight.

Rasgulla features spongy, white cheese balls cooked in light sugar syrup, delivering a refreshing and satisfying sweetness that's perfect for any occasion.

Kheer is a creamy rice pudding made from basamati rice, milk, sugar, and flavored with cardamom and nuts, creating a comforting and indulgent treat.

AM: What are 3 cocktails that you recommend that we should have?

DD: Tapori Cocktail - A tamarind flavored take on a classic Boulevardier.

Achari Martini - A take on a Dirty martini using a brine made for Achar, a south asian pickle used as a condiment.

The Pineapple-Timur Daiquiri is a refreshing twist on the classic cocktail, featuring acidified pineapple that adds a bright, tangy sweetness in place of traditional lime juice. This vibrant drink combines the tropical essence of fresh pineapple with the unique, slightly spicy notes of timur (Sichuan pepper) tincture.

AM: Do you have a Happy Hour and if so, please tell us about this!

DD: We will be offering a varieties of cocktails, beer and wine at happy hour eventually.

AM: Are there any events coming up in the Spring that we should keep an eye out for?

DD: Yes, Look out for a fun collaboration with Service Bar, Albi, Martiny’s (NYC) and Angel Share (NYC) on April 7th!

IG @tapori.dc

PHOTO CREDITS | Deb Lindsey

Read the FEB ISSUE #110 of Athleisure Mag and see THE ART OF THE SNACK | Tapori in mag.

BINGELY BOOKS

THE NEW ORLEANS KITCHEN: CLASSIC RECIPES AND MODERN TECHNIQUES FOR AN UNRIVALED CUISINE [A COOKBOOK]

Lorena Jones Books

Justin Devillier + Jamie Feldmar

James Beard Award winning chef and restaurateur of La Petite Grocery in the Garden District and Justine in the French Quarter, Chef Justin Devillier who was on Top Chef: New Orleans shares his 120 recipes in The New Orleans Kitchen: Classic Recipes and Modern Techniques For an Unrivaled Cuisine. You'll learn how to make the fundamentals of New Orleans cuisine including proper roux-making as well as classics such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs, and Biscuit and Pâté Brunch Sandwiches. You'll find step-by-step instructions and gorgeous imagery.

SIMPLE SALAD COOKBOOK: 100 RECIPES THAT CAN BE MADE IN

MINUTES

Callisto

Johanna Marie Mirpuri

A classic go-to for us for lunch or dinner is a salad. We can't have enough, but we're always looking for ways to change up our salads and in Simple Salad Cookbook: 100 Recipes That Can Be Made in Minutes. This cookbook will allow us to not only have get some variety with our favorite dish, but we can learn techniques that we can put to good use when we're making our next creation!

We also like that these recipes will take less than 10 mins to make so that we can keep moving and grooving no matter how busy our schedule is!

With 100 recipes and minimal prep, you'll be able to add your favorite ingredients and grab those items that you already have to make them feel new on your plate. You'll find that recipes will include meat and plant-based proteins whether your salad is a side dish or a main one.

The salads that are included contain those that are leafy, veggie, slaws, grains, beans, pasta, tofu, seafood, and meat! You'll also find that you will be able to make substitutons based on dietary needs or what you have on hand.

BAKING FOR TWO: 200+ SMALL BATCH RECIPES, FROM LAZY BAKES TO LAYER CAKES

America's Test Kitchen

America's Test Kitchen

In Baking For Two: 200+ Small Batch Recipes, From Lazy Bakes to Layer Cakes, this cookbook focuses on sweet and savory treats and cutting them down to make small batches! You don't need to be concerned about using calculators and you won't have to worry about measuring. We're excited to try their Blueberry-Lavender Cornmeal Crumbles, Coconut Snack Cake, or Cranberry-Cardamom Muffins.

You'll learn tips on how to prepare items ahead, freezing, baking later, and more! It's definitely a cookbook you'll want to have on hand whether you're enjoying a meal along, with a special someone or your besties while watching your favorite shows.

SWEET SUCCESS | CHEF DOMINIQUE ANSEL

Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.

We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!

ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!

CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!

AM: I’m not going to blame it on you! I was the person who ate everything haha!

When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?

CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!

AM: Right!

CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.

AM: Right, yeah.

CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.

AM: Yeah.

CHEF DA: It’s about how to season them like if they are ripe or not.

AM: Yeah.

CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.

AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.

So how did you make that jump to being at Daniel which is amazing.

CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.

I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.

AM: Wow.

CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.

I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!

AM: Right.

CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.

AM: Why did you want to do that?

CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.

AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!

CHEF DA: Haha I’m sorry!

AM: Then your Cookie Shot comes out and it’s another craze around that.

What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.

CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.

AM: Yep.

CHEF DA: We were selling up to a 1,000 a day.

AM: Wow!

CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.

AM: Yeah.

CHEF DA: Or what the tradition, or the meaning of it was.

AM: Yeah.

CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.

I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.

AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –

CHEF DA: And bourbon!

AM: And Bourbon for those that want that adult version!

So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!

CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.

AM: Yeah.

CHEF DA: It's sweets, pastry, it's, you know, breakfasty.

AM: Yep.

CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.

AM: I mean, the French Fries. I love that. I mean, I love potatoes.

CHEF DA: I mean, isn’t it every kids dream for breakfast?

AM: I could definitely enjoy having this.

Will you do anything else with them?

CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.

AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?

CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?

AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!

CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.

IG @dominiqueansel

PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats

Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.

THE ART OF THE SNACK | DILLI DILLI

No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!

ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!

ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.

AM: What is the meaning behind Dilli Dilli?

AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.

AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?

AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.

AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?

AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.

AM: What are 3 Small Plates that we should consider for the table when we come in?

AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.

AM: What are 3 Signature Dishes that we should consider?

AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.

AM: What are 3 Large Plates that we should think about ahead of our dinner?

AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.

AM: What are 3 breads that you suggest that we should enjoy?

AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.

AM: To complete our meal, what are 3 desserts that we can share?

AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.

AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?

AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.

AM: What are drink profiles that are indicative of the spirit of India's culinary capital?

AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.

AM: What are 3 cocktails that you suggest that we should have on our next visit?

AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!

Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.

Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.

AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?

AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.

AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?

AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.

IG @dillidillinyc

PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli

Read the JAN ISSUE #109 of Athleisure Mag and see THE ART OF THE SNACK | Dilli Dilli in mag.

THE 9LIST | 9M3NU

Read the JAN ISSUE #109 of Athleisure Mag and see THE 9LIST 9M3NU in mag,