We know that Breakfast is seen as the most important meal of the day and to get the lowdown, we talked with Hilton Hotel’s expert to share some facts with us on what we need to know, how we can make sure we’re enjoying this meal and more!
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PHOTO COURTESY | Christine Siracusa
This NYC Millenial Doctor Shares 6 Reason You Shouldn’t Starve for Weightloss and What to Do Instead.
For many people losing weight is synonymous with restriction and sacrifice. In an effort to acquire the body of their dreams, patients obsess over every calorie and cut too many corners, leaving their body starved and tired. Dr. Niket Sonpal, an NYC Internist and Gastroenterologist, tells us malnourishment is not the key to a healthy lifestyle and could be the “gateway into difficult health problems.”
Dr. Sonpal, who is an Assistant Professor at Touro College of Osteopathic Medicine and Associate Director of Brookdale Hospital's Residency Program, says, “Starving yourself is a technique that quickly backfires on patients. It can cause ma ss to be stored, water to accumulate, and hormone imbalances, among other things. If we aren’t careful about our nutrition and our weight loss, we can end up worse than when we started.”
Hunger is defined by bodily sensations ranging from mild pains in the abdominal region, headaches, mood changes, a decline in energy or light-headedness. These sensations signal the body’s instinct that it needs to replenish energy by consuming food. Biological cues arising from hunger inform the body of what to how to operate some of its essential functions to adapt to your circumstance. Remember though society has evolved tenfold since the first Neanderthals roamed the earth, our biological instincts are still quite similar, and hunger is at the center of how our body assesses its ability to survive. Simply put, if our body is not receiving the energy it needs, it will adapt its functions to survive what it perceives as hard times. During this adapting period, we can undergo mild to serious health implications that run contrary to our overall goals of losing weight and improving our health.
Here are 6 Major Reasons to Refrain from Starving Yourself and what to do instead:
Your Metabolism
Prolonging your body’s state of hunger regularly and for extended periods can cause your system to slow down your energy expenditure during periods of rest. Your Basal Metabolical Rate dictates how much energy your body burns in order to fuel your essential bodily functions while at rest. In the absence of regular and consistent nourishment, your body may begin to store energy, often in the form of fat.
Many people get caught up in an unhealthy obsession with calories. While calorie counting is sometimes necessary to get rid of stubborn fat and techniques like intermittent fasting can help people jumpstart their metabolism. Studies show that for people who are already obese or lack muscle while packing excess body fat, extended periods of hunger can worsen their situation.
To avoid going down the path of starvation and fat storage, start to slowly and sustainably build a schedule and regiment that has you eating high volumes of low calorie and low carb foods. Vegetables and lean proteins are your friends. Instead of eating two or three huge meals, space them out throughout the day with space for small healthy snacks that keep your energy up throughout the day.
Stress and Bingeing
Hunger and stress have an interesting relationship. People come in a great many varieties, and they react to stress differently. However, it is common for stress, in short doses, to decrease appetite. Prolonged stress, on the other hand, can lead people to binge-eat, especially if someone has developed the habit of food-for-comfort over time. Hunger, prolonged periods of fasting, and eating disorders can increase the body’s production of cortisol, known as the stress hormone. This can make you moody, anxious, and uncontrolled. Stress also inhibits our ability to control our appetite, often leading to overconsumption of calories. Once your system becomes overwhelmed with stress, you break, and the result may very well be binge eating.
Instead, focus on eating as healthily as possible without sacrificing the fulfillment of feeling nourished. If you have a craving for sweets or some treat, navigate the situation reasonably. For example, if you are a fan of chocolate, as many of us are, treat yourself to a piece of dark chocolate after dinner. Dark chocolate is an excellent way to get a taste of cocoa without overdoing the sugar. As for your cortisol production, don’t revolve your entire life around dieting and counting calories. Take time to run outside and feel the sun. Working out is a natural stimulant of endorphins, the hormones that help us feel good. Endorphins are also helpful in helping relieve stress and pain.
Your Calorie Intake Helps Dictate Your Calorie Output
As previously mentioned, our bodies burn calories daily to cover our essential bodily functions while at rest. Reducing calories in an extreme way can reduce the number of calories you regularly burn in an extreme way also. This makes it more difficult over time to lose weight, maintain weight, and remain lean. This is especially true for people who are predisposed to having a hard time shedding pounds, such as postmenopausal women and people with a family history of high cholesterol, diabetes, or obesity.
Instead, focus on the quality of your calories. 200 calories of broccoli will not affect your body the same way as 200 calories of ice cream. Giving our bodies an appropriate amount of food at an appropriate amount of calories is key to our metabolic health. The best way to cover our bases on the calorie front and on the hunger front, meaning fulfilling our energy needs while still satisfying our hunger is to eat foods that are high on nutrients, fiber and vitamins.
Hydration is key to your health
In their incessant battle for an “Instagram-worthy” body, people concentrate overwhelmingly on the solid foods they eat and very little on the liquids they drink. Needless to say, our bodies are dependent on water to help keep them regulated, hydrated and refreshed. If we are dieting like madmen while drinking sugary drinks, dairy products, and alcohol all the time, we are essentially counteracting everything we have accomplished at the gym and the dinner table. In other instances, people forget to drink water leading to dehydration and water retention.
Drinking ample amounts of water is also an effective way to send signals to the brain, informing it that you are not on an empty stomach. Drinking water before a meal has been shown to effectively decrease the amount of a person consumes once they sit down to eat.
Keep in mind water is extremely useful in keeping your digestion working properly.
Fiber is your friend
Fiber is a useful tool for staying regulated and healthy. Fiber is interesting because, though it is a carbohydrate, the body is unable to dismantle the nutrient to convert it to a simple sugar molecule. This results in Fiber passing through our gastrointestinal tract accomplishing many beneficial tasks to help us with our diet and health goals. Fiber is a healthy way to increase fullness hormones in the body. For many people who have built up resistance to this hormone, called leptin, this becomes more beneficial as your body becomes leaner and you become healthier. Fiber also helps to keep you full and it shows up in a variety of foods from fruits to vegetables to grains. The versatility of fiber means it is easy to work it into your diet without a lot of stress. Fiber helps fill you up as well without the risk of it staying and accumulating in your body to be processed into fat.
Opt for healthier choices that are rich in fiber, as opposed to processed and sugary drinks with little nutritional value. Because of where fiber is found, odds are the foods you eat to incorporate it into your diet will be full of many other vitamins and nutrients that will help keep your body healthy.
Fat Storage
The term “starvation mode” is incredibly common and if you confess your fasting weight loss methods to a caring friend or family member, odds are they will mention starvation mode as a reason against going hungry. You may be tempted to roll your eyes and ignore the advice, but your loved one may be right. When we are constantly hungry, skipping meals and only feeding our bodies with one or two big meals a day, even if the meals are mostly healthy the body will do everything it can to store as much fat and nutrients as it can. This is especially true if you eat at inconsistent times of the day. Why? Because the body’s biological clock does not know when its next meal will come and how big that meal will be. So while you go hungry, your body grows anxious and looks for ways to compensate for the insufficient and inconsistent way with which it is fed.
To avoid starvation mode, make sure you are eating consistently and snacking on something natural and healthy between meals. Make sure to never skip breakfast as it jumpstarts your metabolism. Breakfast is also a signal to the body that its overnight fast is now over. It helps to keep track of the times you eat and make an effort to stay relatively consistent when it comes to your eating schedule. This will help alleviate some of the body’s anxieties about being left without food until further notice.
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‘Health’ and ‘gastronomy’ used to be mutually exclusive concepts, but if one major trend has marked the new millennium, it is the passion for healthy, Mediterranean-style delights made with free range meat, seasonal fruits and vegetables, and of course, Omega-3 essential fatty acids. Such is the passion for colorful ‘slow food’ dishes that Business Insider recently heralded the big boom in Middle Eastern and Mediterranean cuisine across the U.S. Diners want flavor, but they don’t want it at the expense of an expanding waistline. Check out three newer health food trends that will ensure that you look as good on the outside as you feel on the inside.
Grazing Tables
If you thought that grazing and sticking to a healthy diet were impossible, think again. It’s all about what you choose to serve on your trays, and this year, the spotlight is on organic, zero-kilometre fare that can be shared in a group. Think an ample-sized tray of mezze, comprising various MiddleEastern delights such as kefta, chicken skewers, kebby, labne, hummus, and taboule. Note that the trays contain some fried items, but also fresh salads made with nutrient-packed ingredients like parsley and freshly chopped seasonal tomatoes. Grazing tables are the perfect opportunity to serve local products. Shared cheese platters, Mediterranean salad bars, or Middle Eastern bites go well with both wine and craft beer. As noted by Arizona restaurateur Ryan Hibbert, the key to keeping a grazing table exciting is to surprise your guests with homegrown delicacies they may not have known existed.
Sea-Sourced Snacks
Spanish celebrity Chef Ángel León (whose restaurant in the Coastal area of Cadiz boasts no fewer than three Michelin stars) is largely responsible for major discoveries of the potential of seaweed. The Chef has not only discovered new culinary species of plankton and algae, but also managed to incorporate them into traditional spanish dishes. How does a plankton paella with ali-oli tartar sound, for instance? The passion for seaweed is taking over the U.S. as well, with Whole Foods having recently announced that it would have many more sea-based snacks (including vegetarian tuna and seaweed butter!) Seaweed not only lends itself to different textures and food types, but is also super rich in vitamins and nutrients like iodine and tyrosine (which support thyroid function). Seaweed also contains a plethora of antioxidants, which help fight free radicals that age you prematurely and cause disease.
Creative Ice-Cream
It’s summer, and that means one thing: everyone’s screaming for ice-cream! Forget about flavors previously considered nouvelle, though. Salty caramel, watermelon and Kinder Surprise take a backseat. America is ready to tuck into newer varieties such as avocado, hummus, and of course, yuzu - the cumquat-like fruit used so often in Japanese cuisine and cocktails. There will also be more refined citrus flavors available, including tangerine and blood orange.The plethora of new combinations is very much in line with other top trends. Diners who dream of traveling the world can now do so, at least gastronomically. They can also rest assured that what they are consuming contains much more than just sugar and dairy. Rather, ingredients such as olive oil will be used to add extra creaminess while boosting your Omega-3 intake.
Light grazing, seaweed delights, and power-packed fruit and veggie ice-creams are just a few new food trends that pay respect to health as much as to flavor. Simplicity and a passion for Mediterranean-style munching are in, as is the penchant for world flavors that differ subtly from local fare. Finally, zero kilometre cuisine continues to hold sway, which is very much in line with renewed interest in healthy, organic cuisine that hasn’t traveled many miles to make it to your table.
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With the NBA Finals upon us, we wanted to make sure we had an eatery on your list where you can pop in to catch your favorite team as we wonder who will win between the Golden State Warriors and the Toronto Raptors. 40 Love opened in October 2018 and is an "Upscale Country Club Concept Sports Lounge." The space is filled with dark wood, lush greenery and white brick that resembles a classic American country club.
While there, guests can enjoy giant plush booths and over 25 flat-screen TVs. This neighborhood sports bar is good to cheer on your team or simply to grab a bite to eat with your friends.
Founded by John Terzian and Brian Toll of the h.wood Group, 40 Love is a premier destination for everyone from locals to travelers to sports figures and Hollywood's elite. Inside, it's a lively hangout to catch the game with friends, in addition to an elevated space and ambiance, that is playful in nature and is vintage in décor.
You can head to a lush greenery outdoor patio with drinks for a game of shuffleboard, plus have a variety of bites and drinks to choose from their full cocktail menu, shareable plates, late night menu options, and brunch on the weekends.
We suggest that whether you're enjoying 40 Love for the summer or during gameday, menu highlights include Waygu Hot Dog (Maui Sweet Onions, Sautéed Peppers, Mayo and Banana Peppers), Chicken Wings (Lemon Pepper, Sweet & Spicy, BBQ, Buttery Buffalo or Hot) and their Western Bacon Cheeseburger (House-Blend Smashed Burger, American Cheese, Bacon, BBQ Sauce and Crispy Sweet Onions).
When you're ordering a cocktail, we suggest, Degrassy (Wirgina Black Whiskey, Cynar, Lemongrass Syrup, Angostura Bitters and Lemon), The Hard Sell (Fernet Branca, Carpano Antica, Lemon Demerara and Mint) and Mully's Cup (Plymoth Gin, Pimm's, Strawberry Tincture, Peychaud's Bitters and Lime).
PHOTOS COURTESY | Elizabeth Daniels
829 N La Cienega Blvd,
Los Angeles, CA 90069
IG @40Love
Read the May Issue of Athleisure Mag and see Athleisure List | 40 Love in mag.
We head back to Las Vegas and swing by Greek Sneek, a festive restaurant and bar serving fresh, authentic Mediterranean cuisine and cocktails at MGM Grand Hotel & Casino. We sat down with Executive Chef William DeMarco to talk about his culinary background, restaurants that he has worked at and their signature dishes.
ATHLEISURE MAG: You’re the Executive Chef of Greek Sneek. We also know that you are the Corporate Executive Chef for all of Morton Group, which includes Greek Sneek, CRUSH, La Cave, La Comida and MB Steak, which are all located in Las Vegas. Tell us what your culinary background was prior to coming to the group as well as what your role as a Corporate Executive Chef is with so many restaurants under your belt?
CHEF WILLIAM DEMARCO: I was introduced to the restaurant industry at an early age, as my family owned a neighborhood pizzeria in Long Island, New York. I spent some time in the kitchen, which sparked my love for the culinary field. I began my culinary career in Brooklyn working for renowned chef, Sam DeMarco, and eventually worked my way up to executive chef for several of his restaurants. In 2005, I relocated to Las Vegas, and worked for a few different restaurants on The Strip including Aureole, inside Mandalay Bay Hotel & Casino, and The Buffet at Wynn Las Vegas, before becoming Corporate Executive Chef for Morton Group.
I now oversee the food programs at Greek Sneek and CRUSH at MGM Grand; MB Steak at Hard Rock Hotel & Casino; La Cave Wine & Food Hideaway at Wynn Las Vegas; and La Comida located in Downtown Las Vegas. My day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurants’ chefs and food preparation, scheduling and staffing, as well as menu development, using my culinary expertise to craft new, inventive dishes with fresh ingredients.
AM: For those who have yet to attend Greek Sneek, what can one expect in terms of the ambiance, dishes, etc?
CHEF WD: Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a 2,000-square-foot white brick barrel-vaulted dining room. The main dining room features an open kitchen with a wood-burning oven for baking fresh pita bread and Saganaki. The dining room is flanked by a full bar which accommodates ten guests for dining or toasting “Opa!” with a glass of Ouzo. A private dining room on the opposite end comfortably seats parties of up to forty people. Greek Sneek’s menu is inspired by authentic, traditional Mediterranean and Greek cuisine, including hummus, Mykonos salad, gyros and more.
AM: What are signature dishes that we should know about at Greek Sneek?
CHEF WD: For starters, the Mykonos Salad and baked feta are some of our most popular dishes. The Mykonos salad is our rendition of a Greek salad, made with heirloom tomatoes, cucumbers, red onions, green peppers, barrel aged feta and Greek olives. The baked feta is a reimagined caprese salad with a Greek twist, made with roasted heirloom tomatoes baked with fresh feta cheese.
Our lamb gyro is also one of our most popular items, made with fresh pita, red onion, tomato and tzatziki. End the meal with our house made Greek yogurt, served with huckleberry compote and honey.
AM: Greek Sneek is located at the MGM Grand can you tell us the meaning behind the name?
CHEF WD: CRUSH (neighboring Greek Sneek) always had a “hidden” ramp located on the side, which served as an alternative entrance to the restaurant. When the concept of opening a Greek restaurant adjacent to CRUSH was forming, we decided to use the long, narrow ramp as the main entrance to the restaurant, and played on the “sneaky” aspect, deciding to call it Greek Sneek.
AM: What are 3 signature cocktails available at Greek Sneek?
CHEF WD: In addition to our signature Greek and Mediterranean dishes, we also offer a selection of specialty cocktails, Greek wines, beers and Ouzos. Three of our signature cocktails, all made with Greek spirits, include the Greek Freek, made with Don Julio Blanco, Skinos Mastiha Liqueur, fresh lime juice and middle cucumber; the Mediterranean Mule made with Ouzo 12, Shrub & Co. Peach, coldpressed watermelon juice and Fever Tree ginger beer; and the Adonis, made with Metaxa 5 Star, Om Meyer Lemon & Ginger Liqueur, fresh lemon juice and Aromatic Tonic.
AM: If there is anything else that we should know about Greek Sneek, let me know!
CHEF WD: Greek Sneek is great for any occasion, including private parties and special events. Available for full or partial restaurant buyouts, Greek Sneek seats 120 guests or up to 40 guests in Greek Sneek’s private dining room. Greek Sneek offers happy hour Monday through Thursday from 5 to 7 p.m., and includes wines by the glass, sangria and select beers, priced at $6; and flatbreads, priced at $11.
IG @GreekSneek
Read the May Issue of Athleisure Mag and see The Art of the Snack | A Greek Feast for the Tastebuds in mag.
Read the May issue of Athleisure Mag and see How to Dress | To Hit The Friendly Skies in mag.
We headed to Hermoza’s launch a few days ago to see swimsuits that literally have a something for everyone from dynamic prints. one pieces, slimming appearance and more. The event took place at Gilligan’s at Soho Grand Hotel and included great bites (beet tacos) and watermelon cocktails that put you in a resort mindset!
Read the latest issue of Athleisure Mag.
On May 10th, we had the pleasure of attending La Nuit En Rose which is a cruise that sails on the Hudson River. During the 4 hours of this event (2 hours docked and 2 hours at sea), you enjoy an array of rose wine vendors, bites and music. It’s a great way to kick off the summer while rocking white and pink to commemorate the day!
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PHOTO COURTESY | Joanna Kosinska
Sugar cravings are a formidable opponent to anyone trying to stay on a nutritious path. Sugar cravings can attack in the middle of the day or night, and it takes the will power of a comic book hero to say no to such temptation. But what if we can identify and address the underlying reason why we feel such a need for sugar? New York internist and gastroenterologist, Dr. Niket Sonpal who is also a faculty member at Touro College of Medicine says, “If more people could learn to pinpoint the reasons why they experience sugar cravings they would have better tools to avoid breaking their nutritional goals.”
Here are Dr. Sonpal’s 7 Ways to Conquer Sugar Cravings
Drink water; you might be dehydrated.
Many people mistake thirst for sugar cravings. “We know that we want something fresh and cold and we usually identify that with sugary drinks,” says Dr. Sonpal. “When our bodies have a deficiency in fluids, it can’t efficiently breakdown glycogen, and this causes the urge to consume something sugary. In reality, what you need to do first is drink water and observe how you feel,” he explains.
Try to Decrease Your Sugar Intake Gradually
Scans have shown that sugar fuels every cell in the brain. “Our bodies view sugar as a reward. But too much of a good thing is not good at all in this case. By partaking in overconsumption of sugar you are reinforcing your body’s need for that reward, essentially becoming addicted to it,” explains Dr. Sonpal. But like many addictions, it is not a reasonable or sustainable strategy to quit cold turkey. If you feel as though you are out of control or moody without your first soft drink of the day or until you have a piece of chocolate, you need to consider slowly draining your system from that need for sugar.
Rethink social habits that drive you towards sugar
Many of us have social rituals during our day that help us destress amidst countless tasks and meetings. “If you have a standing ritual with a friend or coworker of eating a piece of cake after lunch every day or running to the coffee shop on the corner to get the most sugary caffeinated iced drink you can find, rethink those social behaviors,” says Dr. Sonpal. Try to put something else in place that is healthy but rewarding.
Evaluate your protein intake
Many famous diet plans like Paleo, Vegetarian, and Keto seek to reduce sugars in your food. Sometimes a good way to kick your sugar cravings to the curb is having some good ole’ fashion protein. “Protein reduces the speed with which your body processes sugars and in turn helps you need lower amounts to experience that reward. Eggs, black beans, broccoli, and chicken are really healthy ways to get that protein in to quench that yearn for sugar,” suggests Dr. Sonpal.
If push comes to shove, pick fruit
There will be times when your craving for sugar will be exacerbated by the stress of the day or however many days you’ve gone without consuming it. You may feel like you can have a cheat day. According to Dr. Sonpal, “Your best response to a worsening need for sugar is to eat a piece of fruit. If you get to a point where you feel frustrated, instead of eating processed sugar, eat fruit. Fruits are sweet and have natural sugar that can address your sweet tooth without throwing out your entire effort,” says the NYC gastroenterologist. With the fruit, you will get added vitamins and fiber.
Fiber is your friend
Fiber helps clean out your system, and it is processed more slowly by the body. Fiber helps you feel fuller for longer effectively reducing your craving for mid-meal snacks. “Many people will be very deliberate with their decision to reduce sugar in their meals but will ultimately cave in when their body needs a snack because a lot of the snacks we have in our pantry have sugar in them. Fiber and lots of water would help you stay full for longer periods,” Says Dr. Sonpal.
Observe your consumption of starch
Starches like white rice, white bread, pasta are complex carbs that the body process as simple carbs. They end up affecting the sugar levels in your body and feeding into your need for sugar as fuel for brain activity and energy. If you have cut out processed sugars but continue to eat an abundance of starches, then your next step is to progressively reduce your consumption of those foods as well to clean your system of the need for sugars.
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Who doesn’t love ending a summer day with a refreshing spritz. A few days ago, we had the pleasure of celebrating the season with Lillet with an option between their Rosé as well as their classic Blanc dessert wine. We enjoyed this served over ice as well as having it with club soda and having the option to add our choice of strawberries, cucumbers and other garnishes. Adding a few appetizers to this cocktails was another way to get us into a full state of summer.
You can enjoy a Lillet Rosé Tonic with the following recipe:
In the serving glass, place:
5cl of Lillet rosé
10 cl of tonic water
ice cubes
1 slice of lime
Glass: Tall
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice cubes. Add 10cl of tonic water and a slice of lime.
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With Memorial Weekend around the corner, it marks the first unofficial summer holiday as well as Summer Fridays - the ability to get out of work right around your lunch hour! Each Thursday, we’re going to share great places to go to enjoy a drink or a few bites. We suggest Barn Joo which is known for their Grumpy Hour which are midday specials at this Korean Barbecue spot located in Union Square as well as in Midtown. The other day we enjoyed garlic and soy chicken wings as well as potato croquettes. This not only hit the spot but paired well with their house rose for a great bite before we continues on throughout our day.
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This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that participate in this event.
This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen.
This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed.
The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.
In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed pork whether they have a general admission or VIP ticket.
A portion of all sales will benefit Cochon555's sister charity, Piggy Bank.
NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen.
PHOTOGRAPHY | Paul Farkas
IG @Cochon555
Read Athleisure Mag’s April Issue and see Cochon555 2019 in mag.
Any day can be Taco Tuesday as it's an essential way to get through the week and to enjoy good vibes with friends. With an array of locations, Taco Dumbo is a market fresh tacqueria and cold-pressed juice margarita bar inspired by the healthy lifestyle where beach, surf, and sun are synonymous with fresh local food. Known for creating positive vibes environment where guests can relax and escape by enjoying a selection of food and beverage that transports you to Southern California.
A number of their favorite dishes and beverages include responsibly sourced ingredients with a personal touch to design a delicious menu that suits all eating styles. Food inclusivity is woven into the menu that provides options for meat lovers, vegans, vegetarians, kosher, dairy-free, or gluten-free diners.
Signature dishes off the menu include truffle shroom and rotiserie chicken "tinga" to beef short-rib and nori spicy tuna tacos. Their chef has created a plant-based "impossible" taco which pairs easily as a side to options that include grain bowls and salads.
Fresh ingredients are essential as they are locally sourced and elevate the drink selection to guests. Recreating a spin on a refreshing margarita includes six different options of pressed juice and nine different types of salts to the rim.
With a cantina feel that includes neon lighting, interesting decor elements that can include swinging chairs, pink phones and other quirky elements, its look creates a vibe that fuses food and fun together. Taco Dumbo has a number of locations in Manhattan that provides Southern California's vibes while also being about to have their own aesthetic in the neighborhoods that they are available in. In addition, each restaurant is ideal for having lunch, grabbing a drink after work prior to going on about your night as well as to make it a great after work party spot.
TACO DUMBO
NYC
Garment District
Midtown
Pennsy
BROOKLYN
Dumbo Heights
IG @TacoDumbo
Read the latest Athleisure Mag, April Issue and see ATHLEISURE LIST | TACO DUMBO in mag.
On today’s Athleisure Kitchen, we head downtown in New York’s NoLita neighborhood to The Kitchen Table to sit down with Food & Wine as well as Top Chef judge, Gail Simmons. We talk about her food journey and the array of jobs that she took on in professional kitchens to understand the industry in order to be an effective food journalist. In addition, we talk about her unexpected transition into being a TV personality, how it’s like to prepare for being on the show as well as what’s currently in her kitchen as we continue through the Spring in making new dishes, welcoming guests into our homes for Spring celebrations and what key ingredients are in her kitchen for this time of year!
Check out the latest issue of Athleisure Studio for additional episodes.
We think that Self Care is an important element in being able to go from one moment to the next moment. In a busy world, you need as much time to yourself that you feel you can take and sometimes you have to just stop and take it! As we work on releasing our issue tomorrow, we know the importance of checking in whether it’s taking a walk, sitting in a quiet corner with your headphones on or simply grabbing a bite to change your perspective! We popped into The Good Kind a few days ago to jump start our morning, get in a bit of matcha as well as an avocado toast. This cute and intimate cafe had a great R&B playlist, had the perfect portions to enjoy a nibble and has a great view to do a bit of people watching to clear your head in this LES spot.
Read the latest issue of Athleisure Mag.
In this month's The Art of the Snack we head to the award winning TREVI Italian Restaurant (Morton Restaurant Group) at The Forum Shops at Caesars Palace in Las Vegas, which is known for their Italian menu that has a traditional menu, along with a few unexpected twists that their guests enjoy. We talked with their Executive Chef, Jose Navarro about his culinary background, his role at the restaurant and what dishes and cocktails we should enjoy there.
ATHLEISURE MAG: You’re the Executive Chef of TREVI. Tell us what your culinary background was prior to coming to the restaurant as well as what your role as an Executive Chef is at TREVI?
EXECUTIVE CHEF JOSE NAVARRO: My culinary background has been pretty diverse. I started off in my serious cooking journey at Palace Court (now closed), where I spent two years learning the classics, as well as nouvelle French culinary techniques. My earlier Italian culinary education came under Chef Paul Bartolotta, where an emphasis on fresh ingredients and classic Italian preparations was the focus. Prior to TREVI, I was in the steakhouse wheel house. I was the Executive Sous Chef at Morels in the Palazzo, Executive Chef at Beso -Eva Longoria's Restaurant, and Chef d' Cuisine at SHe by Morton’s.
In my role as Executive Chef at TREVI, I'm responsible for the seasonal menu, where the focus is to source quality ingredients and prepare them in a way that showcases the season. Additionally, I am responsible for the training of Sous Chefs, but most importantly, training the cooks whom will be making the dishes day in and day out. In addition to the core menu, I'm also responsible for crafting a Vegan Menu, which is a personal passion as I have a lot of respect for vegetables, and this is a great platform to showcase both.
AM: For those who have yet to attend TREVI, what can one expect in terms of the ambiance, dishes, etc?
EC JN: Our menu is peppered with classic Italian-American dishes, with a modern theme, focused on seasonality and quality. The food is approachable, with a touch of comfort. There is also a focus on ingredients that typically would not be on a neighborhood restaurant, like our Short Rib Ravioli with foie gras sauce, as an example.
AM: What are signature dishes that we should know about at TREVI?
EC JN: In reference to our "signature" dishes, they really change from season to season, and even week to week. It's here where the creative legs are stretched a little, and future menu items are developed. As a rule of thumb, I recommend trying the kitchen's special for the night.
AM: What are 3 signature cocktails available at TREVI?
EC JN: Tuscan Dream, which is a spin on the classic Negroni; made with sweet vermouth, Millet Bitters and Vietti Moscato. Aperol pear spritz, a modern twist on a very classic cocktail found in Italy. Made with Aperol, St. George Pear liqueur, St. George vodka, and sparkling wine. And of course our, a must try, the TREVI Bellini. A frozen blend of peach nectar, Peach Schnapps, rum and sparkling wine.
PHOTO CREDIT | TREVI
IG @TREVIlv
Read the March Issue of Athleisure Mag and see The Art of the Snack | Elevated Italian Fare in mag.
Beejhy Barhany, an Israeli Ethiopian opened Tsion Cafe in 2014 in Harlem's historic Sugar Hill district. Her goal was to bring the Ethiopian and Mediterranean healthy culture and living to the Harlem community because this area was her home. The location of Tsion Cafe is famously known for being Jimmy's Chicken Shack. Back in the 40's, that's where Malcolm X and Redd Foxx were frequently spotted hanging out and where jazz saxophonist Charlie Parker Jr., washed dishes before his big break.
She sees Tsion Cafe as a medley of Ethiopian, Israeli and American cultures. Guests can enjoy these foods,
live music and art of the community when dining at Tsion Cafe.
Three signature dishes that should be enjoyed is the Ethiopian Veggie Combo - Shiro atakilt, red lentil, kik alicha, gomen, beets served with injera; Tsion Eggs - caramelized onions, smoked salmon with injera and Shakshuka - 4 poached organic eggs sauteed with organic tomato, onion, pepper, spices and cilantro with bread.
Inerja comes with a number of the meals at Tsion Cafe, it is made with teff grain, a tiny round grain that is native to Ethiopia, it is also gluten free. The fermentation process takes about 3-5 days. This process is what gives injera its mildly vinegary (sour) taste. At Tsion our injera is made in-house, so it is always fresh.
Teff is rich in protein and contains many essential vitamins and minerals that are good for your digestive system, metabolism and immune system.
The dishes are from recipes that were passed down from her grandmother and mother and live on as a legacy to celebrate them at Tsion. These women influenced and shaped her into the woman she is proud to be today. Due to her global travels, she has added her twist and flavor to these already flavorful dishes.
Beejhy wanted to tell her story. As an Ethiopian-Jewish women in Israel and then the US, the narrative of Judaism did not include the thousands of years of history and cultural relevance that the Ethiopian Jewish community added to the larger story of Judaism. She started a non-for profit that created cultural showcases in the NY tri-state area, encouraging filmmakers and artists to have the opportunity to exhibit their works while promote the cultural heritage of the Ethiopian Jewish community. In doing these regularly, food became a cultural staple at these showcases. The response encouraged her to open the restaurant. It was an important way to showcase her culture in the community, and food is the gateway to learning a new culture.
Guests can enjoy a brand new menu that includes appetizers/bar menu, dinner and brunch which included Falafel. Recently, they introduced new handcrafted spirits to the drink menu. Patrons can enjoy their outdoor patio area while enjoying their meals.
763 St Nicholas Ave
NY, NY 10031
IG @tsioncafe
Read the March Issue of Athleisure Mag and see Athleisure List | Tsion Cafe in mag.
Let’s face it, we’re all busy. We want to eat healthier but cooking and preparing meals every night can be a huge hassle. Coming up with new menu ideas is not easy. Then you need to build a grocery list. Next is finding the time to run to the store (which ends up being a multiple-times-a-week ordeal). Now you need to find the time every night to cook, clean up the mess, and somehow result with a complete meal after a long and exhausting day. Chef and food personality, Dini Klein, hears these types of complaints all the time on her Instagram channel.
As a busy working mom of two, Dini decided to create solutions that make preparing meals easy yet delicious. To that end Dini created Prep + Rally a subscription meal planning website that helps busy people make weekly meals that are easy and delicious while saving time and money.
“Working as a personal chef for years, I would cook staple dishes for my clients every week to get them from Monday through Thursday,” Dini says. “After a long exhausting day cooking for clients, I needed to feed my own family—and that was the last thing I wanted to think about after working on my feet all day. It was time to start implementing meal prep and weekly menus.”
Dini conceived of her meal preps to facilitate wholesome and vibrant meals for herself as well as her social media community. Her philosophy is to use ingredients you already have in your pantry as much as possible to create delicious and healthy recipes, as well as take leftovers and repurpose them into new meals.
Also, by prepping meals ahead of time can ease the stress in the kitchen. When prepping a meal, Dini suggests:
Start with a clean kitchen and clean as you go so that you never get overwhelmed!
Go in with a plan. Create a menu, find recipes that use similar ingredients, so you don’t need to buy as much.
Make sure you have a nice balanced meal consisting of starch, vegetables, and proteins. You can even throw in some sweet treats if you’d like!
Cut corners! Buy store bought items to save time such as pie dough, pizza dough, vegetable stock, egg roll wrappers, etc. You can even buy pre-cut vegetables to save time as well.
Only buy what you need for that week to ensure nothing goes to waste. And as always, shop ONCE for the entire week.
Place garbage in close distance to your workspace when prepping to save time running back and forth.
Pre-wash (peel if applicable) all produce to save time.
Set out all containers and cookware in advance so you don’t scramble.
In today’s fast-paced world, people are increasingly aware of the importance of homemade food but there are not enough hours in the day to do it all. Dini invites you into her kitchen to discover how she does it – quickly, simply, the Dini Klein way!
Read the latest issue of Athleisure Mag.
ATHLEISURE MAG: So we’re excited to have you in Athleisure Mag and Athleisure Kitchen, our readers have loved you for a very long time. Chef, with Valentine’s Day being this month and just date night dinners in general, what should we be making so that we can always stun our significant other?
CHEF MARCUS SAMUELSSON: Oh cool. I’m excited that you guys came today. For me, I feel very fortunate that I have been lucky to partner with Pure Leaf. Pure Leaf is always looking for great flavors and unique flavors that are super delicious. I think with this collection, Pure Leaf has found something really cool and interesting. Hibiscus, being African you find this all over the Caribbean and Africa. Sometimes, it’s known as Sorel. A beautiful flower that has that beautiful floral note that has become a really big trend in restaurants. What would be more fun than to be able to bring that trend setting food back home to a cocktail or through a simple appetizer. We’re going to do both.
The collection has all hibiscus and is caffeine free. They’re herbally brewed, also all around hibiscus along with a mango, a peach and a cherry. I put some of the mango flavored hibiscus iced tea with a little gin and you can also do it as a mocktail with no alcohol. I also put in some orange bitters and some citrus juice and just give that a shake and put some ice in at and give it a little light shake. This cocktail is called the Valentine and it has this beautiful rose color. It’s light and bright. Then we will put that little bit of sprig of thyme just to add to the floral note.
Making a light bright dish that is a flavored forward dish can be simple. I am going to start with some greens – a little bit of baby arugula and then frizze. I’m searing my scallops just 3 minutes on each side so that they are golden brown. In the pan, which is a cast iron skillet, there is a little bit of olive oil but I am also adding in parsley and adding in thyme so that those herbal notes can come back out again. I said it before that Pure Leaf has this beautiful collection of hibiscus and this one is Hibiscus Cherry flavor. It has a gorgeous burgundy color and it’s light with all of the flavors that you want. We also took some sundried cherries and just soaked them over night in the iced tea which makes them nice and loose in terms of texture.
Remember those scallops?
AM: They’re beautiful.
CHEF MS: Yes, they’re golden brown. When you get scallops like this, you want them to be dry scallops and you want to ask for sushi quality grade A. When you do that, you’ll have the best seafood! You also want to buy seafood from the same person because then you’re building a relationship with them and you’re ensuring that you’ll always get the good stuff. Then garnish with a bit of parsley and nuts – which you don’t have to if someone has a nut allergy. If they don’t it’s good for crunch. Then we will use the parsley that we seared up and top off the dish with some of those fresh herbs.
AM: It’s an easy dish to make.
CHEF MS: That’s the key right? We wanted to make the dish flavor forward, but also very easy to make. Jump in!
AM: It’s one of my favorite dishes as I love scallops.
CHEF MS: Yes, it’s scallops and just that idea that it’s hibiscus with that cherry profile. It’s light, bright and a beautiful appetizer.
AM: This is so good!
CHEF MS: Today I’m serving you for free. When you come to Red Rooster, I have to charge you, this is so much better!
AM: When did you realize that you wanted to be a chef?
CHEF MS: Well I cooked my whole life! You know I grew up in Sweden with my grandmother and she was a cook and just to be here 30 years later and to do a craft that I was taught in her kitchen is an unbelievable experience and it’s not a job. It’s something that I am passionate about and feel that it’s a privilege to work with my passion. To be to work with communities and to be able to create jobs for our inner city kids, whether it is through Careers Through Culinary Arts Program, our restaurants, through our festival Harlem Eat Up! and with that, you need partners like Pure Leaf that sees those opportunities to help me create that.
AM: How do you decide what and where your next restaurant is going to be?
CHEF MS: You know those are tough questions for me. First the city has to speak to me. I love New York and you know it’s not just about the city, it’s about the part of town. You know we just opened in Newark a beautiful town that has a strong African American narrative in terms of culture, music, jazz and we felt that it was a place that we thought was important for us to contribute to for jobs and to hire locally.
We always look at the city, we opened the Red Rooster in London which has always been – I mean growing up in Europe, London is your New York. To be able to be there has been a privilege as well. But then again it has been a privilege to be able to do what I love in so many different cities and Harlem will always be home. We have our festival coming up soon and it’s something that we look forward to.
AM: As the producer of Harlem Eat Up!, how did it come about and why is its intersectionality so important?
CHEF MS: I was always a guest to all of these great food festivals whether it was Miami, South Beach, Aspen or New York. And then I thought, wait a minute, Harlem is such an incredibly rich community in terms of culture and rich history. The chefs there deserve to also be able to tell their story and the food festival has been able to tell that story!
With that, to do it because half of our Harlem Eat Up! is for free, and we can’t do it without sponsors like Pure Leaf, whether it’s to help set the table for Valentine’s Day or whether it’s to set the table for a food festival.
AM: So I’m a huge fan of Red Rooster, what are 3 signature dishes that we need to eat there and you can only choose 3 now haha!
CHEF MS: When you come to the Red Rooster you have to have as starters the Cornbread and the Deviled Eggs. It’s easy and you can have a drink and you definitely need to start off with a Brown Stoner or a Bourbon forward drink and then I love a Shrimp and Grits, which is super super delicious. It’s comforting and you have to have the Yardbird.
AM: This month is the South Beach Food and Wine Festival. Why do you love participating in that, attending and why is it so important?
CHEF MS: SoBe is one of the festivals that started the great festivals. You have SoBe and Aspen. As a chef, it’s such a privilege and you get to also see your chef friends. I’m going to be able to see and hang out with Bobby, Alex and my friend Scott – people that we work together, but we don’t always have time to hang out. That’s the time that we get to hang out. I also go over to Overtown and I get to do cooking demos. This year, I made sure that my events are always at Overtowns so I can bring that South Beach audience over to another part of town that they may or may not have been to before.
AM: Thank you so much for taking the time to talk with us and to make this incredible meal!
CHEF MS: Well you’re good! You’ve got your cocktail – The Valentine and you’ve got your Scallops that are beautiful and I hope that you enjoy it.
CHERRY HIBISCUS SEARED SCALLOPS with Mustard Greens, Tea Infused Cherries, Almonds
For the Cherry-Hibiscus Sauce
1 ounce dried hibiscus petals
1 quart Pure Leaf Cherry Hibiscus Herbal Tea
In a large pot, heat the tea and hibiscus until it’s just barely simmering. Remove from the heat and let sit for 20 minutes. Strain and chill.
For the Tea Infused Cherries
1 cup dried cherries
2 cups Pure Leaf Cherry Hibiscus Herbal Tea
Bring the tea to a boil. Pour over the dried cherries. Let sit at room temperature for two hours to infuse.
For the Roasted Almonds
1 cup whole marcona blanched almonds
1 tbsp olive oil
1/8 tsp salt
Toss the almonds in oil and salt and place in a single layer on a cookie sheet. Roast at 350 degrees until well browned and fragrant, approximately 5 minutes.
To Assemble
4 diver scallops (U10 size)
1 tbsp olive oil
1 ounce frilly mustard greens
1 ounce frisee
1 tbsp infused cherries
1 tbsp cherry-hibiscus sauce
1 tbsp roasted almonds
1 tbsp torn parsley leaves
Heat a sauté pan over medium high heat with half of the olive oil. Season scallops liberally with salt. When the oil is beginning to smoke, sear the scallops for two minutes on each side. Remove from pan.
In a shallow bowl, place the cherry-hibiscus sauce. Dress the mustard greens, frisee, and parsley with the cherries, rest of the olive oil, and a touch of salt. Place on top of the sauce. Arrange the scallops on top and garnish with the roasted almonds.
VALENTHYME
1 oz Pink Gin
2 oz Pure Leaf Mango Hibiscus Herbal Tea
¼ oz Simple Syrup
½ oz Lemon Juice
6 dashes Cranberry Bitters
3 dashes Orange Bitters
¾ oz Cranberry Juice
Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.
Mock
3 oz Pure Leaf Mango Hibiscus Herbal Tea
¼ oz Simple Syrup
½ oz Lemon Juice
6 dashes Cranberry Bitters
3 dashes Orange Bitters
¾ oz Cranberry Juice
Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.
PHOTO CREDIT | PG 88 Cedric Angeles
You can catch Athleisure Studio's podcast show You can catch Athleisure Studio’s podcast show, Athleisure Kitchen and hear our conversation with Chef Marcus Samuelsson next month wherever you enjoy listening to podcasts including Spotify, Apple Podcast and Google Podcast.
Read the latest issue of the Feb Issue of Athleisure Mag and see The Art of the Snack | The Date Night Meal with Chef Marcus Samuelsson in mag.
When it comes to farm-to-table fast casual dining options, The Little Beet has been one of our favorite places to eat since 2014! Known as a 100% Gluten free restaurant, this growing chain with a number of locations in NYC and continuing to add additional cities to its roster, utilizing seasonal and local ingredients by sourcing them from farmers and purveyors that believe in this way of bringing foods that are good for you - to you. Because of the commitment to this vision, there may be variations in the menu depending on the location that you are visiting.
Navigating the menu at any location allows culinary diversity whether you are dairy-free, soy-free, vegetarian, vegan, gluten-free and nut-free. One can create their own meals or select from a series of bowls that are packed with proteins whether you stopping in for breakfast to enjoy parfaits, breakfast bowls or sandwiches or you're opting to swing by for lunch and dinner to enjoy a number of bowl options. Common ingredients that are found in their dishes include: jackfruit, kefir chicken, mixed greens, avocados, salmon poke, golden beets, black beans, pickled onions, seeds and more.
Dishes are created with inspiration from global dishes and are meant to fuel your body with positive nutrients that leave it feeling great.
In addition, there are a number of beverage brands that are offered to accompany your meal from Wonder Drink Kombucha (our personal favorite is the Asian Pear), Spindrift and Nitro Cold Brew Coffee, as well as baked goods to end your meal on a sweet note.
The Little Beet is part of Aurify Brands, which includes: Melt Shop, The Little Beet Table, Fields Good Chicken, and Five Guys Burgers and Fries.
In additional partnership with The Little Beet is Ugly Produce is Beautiful which works to ensure that they reduce food waste in produce when it comes to not consuming it or simply not buying it because it doesn't have the symmetry or beauty that is expected upon purchase. In their restaurants you will see images by Sarah Phillips of her series, Ugly Produce is Beautiful.
THE LITTLE BEET
With locations in a number of cities, surrounding areas an new locations that pop up, keep checking the website to see where they are in your area.
Read the Feb Issue of Athleisure Mag and see Athleisure List | The Little Beet in Mag.
