THE ART OF THE SNACK | MOON RABBIT

In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.

ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.

CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.

AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?

CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.

AM: What is the meaning behind the name, Moon Rabbit?

CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.

AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?

CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.

AM: What are the spices and flavors that are indicative of Vietnamese food?

CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.

AM: Can you tell us your modern approach to making traditional Asian cuisine?

CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.

AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?

CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.

AM: What are 3 dishes From the Land that you suggest that we should think about?

CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.

AM: From the Sea what are 3 that you suggest that we should have in mind?

CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.

AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?

CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.

AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?

CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).

AM: Tell us about Chef's Visit to Vietnam!

CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.

AM: What are 3 dessert items that are unique to the dinner menu that we should know about?

CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).

AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.

CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.

AM: For those that are interested in beer, wine, or cider, what do you suggest?

CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.

AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?

CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!

AM: Will there be other boxes for Christmas, NYE, etc?

CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.

AM: Will you have a NYE event or other winter holidays that we should know about?

CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.

AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?

CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.

IG @chefkevintien

@moonrabbitdc

PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |

Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.

BAD MONKEY | NATALIE MARTINEZ

We're always looking at what will be our next movie or show to watch whether we're taking a break between one project or another or are taking significant time off for a proper binge! Bad Monkey premiered on Aug 14th and is streaming on Apple TV+ with its season finale dropping on Oct 9th. This series is an adaptation of the Carl Hiassen's New York Times bestselling novel of the same name.

We follow former Miami Police Department office Andrew Yang (Vince Vaughn) as he becomes a health inspector in the Keys. When he stumbles upon a case due to a human arm being fished out by a tourist, he believes that if he can solve the murder, he will be able to go back to MPD!

He works alongside an interesting cast of characters which includes the coroner, Dr Rosa Campesino which is played by Natalie Martinez (Under the Dome, Kingdom, Ordinary Joe). We sat down with her to find out about the show and why she wanted to be involved in this comedy drama series!

ATHLEISURE MAG: What do you love about storytelling?

NATALIE MARTINEZ: I mean, everything! Storytelling goes on before our time I feel! It’s how traditions are passed through. It’s a great form of entertainment and it starts from the beginning. I have a 1 and a half month year old and he doesn’t even know how to speak, but he loves reading books and it really shows you that it is kind of in us and it’s just in our nature to love storytelling! Especially when you have an ensemble cast such as this with an amazing writing and creator with a book to adapt from, it just makes for a really good story!

AM: We love that!

What drew you to Bad Monkey and how did you prepare to play your character, Dr. Rosa?

NM: I got a call from Bill Lawrence (Ted Lasso, Shrinking, Scrubs) actually who asked me to be part of Bad Monkey and asked and telling me about the character. It’s crazy because the character and I have so much in common. I mean, she’s Cuban American, she’s born and raised in Miami as am I. Just having Bill Lawrence as the Creator, Executive Producer, and writer for the show as I am a huge fan of his. Seeing this ensemble cast with Vince Vaughn (Swingers, Anchorman franchise, Dodgeball: A True Underdog Story), Michelle Monaghan (Mission: Impossible franchise, True Detective, MaXXXine), Jodie Turner-Smith (Queen & Slim, Anne Boleyn, The Acolyte) as well – everyone is so talented and they bring so much to it that it was something that sounded like a really fun project and I love a murder mystery! I had never really done comedy before so to be able to go head-to-head with Vince Vaughn on a comedy – come on, how was I going to pass that up?

AM: 100%

What can you tell us about the character that you play as well as the show?

NM: I play Dr. Rosa Campesino, she is the coroner. When you have her in the script, she’s not fulfilled in her job being a coroner. She loves what she does and there is so much value to it and people are able to find closure and it helps solve cases. It’s a very important job to do, but it also weighs on you after awhile! The things that are coming through those doors can be a little taxing! So I think that she is in a point in her life where she doesn’t know what she wants and is a kind of a little stuck and then Andrew Yancy who is played by Vince Vaughn comes along with this arm that they found in the ocean. The case intrigues her, he intrigues her because he is this quirky big kind of personality. They both get what I would say is obsessed with this case. They want to figure it out and she finds this kind of perspective in life and a new energy that kind of gives her the motivation to find out what she wants to do.

AM: What do you hope that viewers will walk away with in watching this series?

NM: All I can hope for is when people walk away from this series is that they just had a good time! I think that that is one of the most beautiful things about storytelling and one of the beautiful things of creating these shows is that sometimes we just need an escape. We need a story to be able to sink our teeth into it and to dive in. This story gives you a hell of a ride, it’s so much fun, and you have twist and turns. You have a cliffhanger in every episode and then you get that satisfaction of the case at the end and you meet a lot of funny characters along the way!

IG @iamnataliemartinez

PHOTOS COURTESY | Bad Monkey/Apple TV+

Read the AUG ISSUE #104 of Athleisure Mag and see BAD MONKEY | Natalie Martinez in mag.

MAKE ROOM FOR THE BRACKETOLOGIST

You know what time of year it is, we’re all focused on March Madness which allows us to increase our ability to showcase our depth of knowledge in Bracketology, “the activity of predicting the participating teams in a tournament, typically the NCAA. basketball tournament.” With Selection Sunday, March 17th around the corner, we’re all thinking about who is going to the big dance and who we’re adding into the Big Bracket. The New York Times is launching a Bracketologist Sweatsuit Set for college basketball-watching enthusiasts this Friday, March 8th.

This set will exclusively be sold on The New York Times Store and is the first drop from their “Words” Capsule Collection. This will be an evolving product collection that decodes modern language through journalism. This collection will include the Bracketologist Sweatpant ($80) and Bracketologist Crewneck Sweatshirt ($70), the perfect ensemble to wear when you’re out and about or gathering with friends to get your brackets in order! 

Read the latest issue of Athleisure Mag.

THE OTHER SIDE OF THE LENS | A CONVERSATION WITH ED CARAEFF

When you think of some of rock and roll's iconic imagery from festivals, album covers and concerts, you may have seen some of the work of photographer Ed Caraeff who was there for some of music's major moments! With the release of his work in Burning Desire: The Jimi Hendrix Experience and Iggy & The Stooges: One Night at the Whisky 1970, we took a moment to find out more about this photographer, how he got into the industry and where he is now.

ATHLEISURE MAG: Tell us about your background and how you became a photographer.

ED CARAEFF: I was fifteen years old, in high school and taking a photography course. My school was two miles from Los Angeles International Airport. During lunch hour, I went to the airport and took photos of a band called The Seeds returning from tour. A smartly dressed woman tapped me on the shoulder, handed me her business card and asked to see the
photographs when developed. That was the beginning of a career I never knew existed!

AM: We know that in addition to photography, you are noted for doing a number of album cover art for iconic artists. What albums that you created have been some of your favorites?

EC: After years of being hired to photograph artists for album cover art, I started to first Art Direct the entire album packaging. Soon after, I learned how to do all the Graphic Design work as well - size the photos with stats, spec the type, paste-ups, etc. Since I also did my own
darkroom work, developing b & w and color film, making prints, I was one-stop shopping.
Never had an agent, portfolio, business card or a listed phone number.

I did hundreds of covers, too many to mention. I like most all of them ... never hung any on my wall.

AM: Tell us about Iggy Stooges: One Night at the Whisky 1970 - how did you get to be involved in this and what made the Whisky such a key place?

EC: I was hired by their NYC record company. Whisky was THE place, World Famous.

AM: It seems like your career can be credited with being a great photographer as well as being at the right place at the right time! How did you get the iconic shot of Jimi Hendrix?

EC: Exactly, thanks for mentioning that. I'm a very good photographer, same today with my iPhone. It comes very naturally, fast, smooth, kinda like Jimi playing his guitar, or anyone doing
something effortlessly.

The burning guitar shot was taken while standing on a chair I had snagged in photographer's pit and then jammed it up against the elevated stage. I had just turned 17 and had an authorized photography pass issued by the Monterey Pop Festival.

AM: Why was the Monterey Festival such a pivotal moment in music history?

EC: With the 50 Year Anniversary next month there's many expert opinions, I do believe. For me, it was the furthest I'd ever been from home without my parents. The Summer of Love in Southern California. Lots of great images to capture and I had use of my family's friends high end German camera.

AM: Of the people who you have had the opportunity to shoot, which ones crossed over from a professional relationship to one of friendship?

EC: Members of Three Dog Night, Cheech & Chong, Sergio Mendes, Elton John.

AM: What can you tell us about Jimi Hendrix as we love that your imagery showcases him on stage as well as just hanging out - what is it about this artist that drew so many people to him?

EC: Jimi had the style, the swag, the coolness, and backed it up with the genius talent. One of a kind.

AM: Besides shooting one of Jimi's most iconic moments, do you have a story/experience that you shared with him that you can share with us?

EC: Picking him up at his two story motel on the Sunset Strip, smoking a joint and driving to John and Michelle Phillip's Bel Air mansion to party was a memorable evening.

AM: Beyond working with some of rock's biggest artists, you also worked with artists such as Marvin Gaye - what was that like?

EC: Marvin was one of a very few I photographed that I was in awe of meeting. I was a big fan. He was not in a good mood, going thru a divorce, obligated to release an album by his father in law's (Berry Gordy) record company. Motown hired me to "replicate a place in Jamaica that
Marvin had just returned from." The photographs were never published. The cover used on "Here, My Dear," is a funky b & w illustration.

AM: Do you still have artists that you have yet to work with, but they are on your bucket list?

EC: No. I left working with artists to working with food while a single parent with two sons living in NYC in 1985.

I was a photographer, art director, graphic designer for 14 years and then answered an ad in The Sunday New York Times to become a chef. I got the job on east 48th near 2nd Ave and started a career as hands on chef, restauranteur for 27 years.

When I thought to do my bucket list, only one thing popped up and it was instantaneous. I started working so young, still in school, and worked continually. I missed out on spending time after graduating and wandering and sleeping in my vehicle. Low stress, Zen, lifestyle.

AM: How do you view the photography industry now in terms of the use of digital and even being able to break into the industry to work with notable artists?

EC: I love digital, apps, social media. I like not having to worry if I have enough or the right kinda film! You just remember to have battery life.

For me, great way to express myself. In terms of breaking into that industry - I shudder to think.

AM: We hear that you're on a bucket list journey. What made you want to do that?
 

EC: I had a health wake-up call in 2012. Also, I attended funerals for two long time friends in the same week. Learned I would become a grandfather, twice, by both my children within a five month period. My Cardiologist said of my bucket list trip, "If not now, when?"

Then it took me a year and half to make sure I really wanted to do it. Followed by another year and half to find loving homes for my pets, got rid of ALL my possessions, sell my home and even sell my photography archive. Because that too is "work," though I love my work.

June 15 will be two years I've lived 24/7 in a vintage VW Westfalia Van named "Moonbeam."

AM: Can we expect additional books of your photography to be released, and if so, what artists will it be?

EC: Yes. Next month, my Jimi Hendrix photographs, "Burning Desire" will be available. I'm grateful for the books I have and the future is uncertain.

Stay in touch with Ed Caraeff's bucket list trip on Instagram via @thebucketlisttrip

All photos are courtesy of Ed Caraeff