BCB BROOKLYN PRE-COVERAGE 2026

The Summer is always filled with a number of activities that we enjoy attending! One of those happens to be BCB Brooklyn; that we have attended for a number of seasons. This is a trade/industry only event that allows us to use brands that we have consumed over the years; as well as those that are new to the market. From Jun 9th + 10th, the hospitality industry comes together at Industry City to walk the tradeshow floors as well as to attend adjacent events within the spirits category.

As we have in previous issues, we chatted with Jackie Williams EVP of BCB Brooklyn ahead of this show to talk about what we can look forward to in terms of this show, what’s new and beyond! Next month, we will share what took place during this event.

ATHLEISURE MAG: We have enjoyed attending previous BCB Brooklyn’s and we’re looking forward to this one coming up next month! From an overview standpoint, what should we know about this year’s show?

JACKIE WILLIAMS: We’re so glad you’ve been part of the community, we can’t wait to see you! This year is our most expansive show yet. We’re introducing a brand new Workshop Stage focused on hands-on, practical learning where you’re behind the bar working with real ingredients and techniques you can take back and apply right away.

The courtyard is also playing a much bigger role this year, anchored by a dedicated bar with some of New York’s top bartenders, plus the new Garnish Garden where attendees can personalize their drinks through fresh garnishes. We’ve also introduced Premium VIP badge options for those wanting deeper access, and on the floor we’ve brought in more RTD brands, barware and hospitality technology platforms. But at its core, BCB Brooklyn is still what it’s always been - built for working hospitality professionals. We hope you leave with new connections and ideas you can actually use.

AM: What can you tell us about brands that we should have an eye out for that will be showing this year?

JW: BCB Brooklyn has become a real launchpad for product innovation - brands use it as their moment to introduce something new to the trade. We are very excited for the new brands and new products that will be showcased on the show floor. This year, Chinola Fresh Fruit Liqueurs is debuting their fourth expression, a new tropical flavor expanding their low-ABV lineup crafted from 100% fresh fruit; Badger Bevs is expanding their premium mixer portfolio with Cucumber Celery and Yuzu Lime; and there will be more announcements to come from brands across the floor.

AM: Are there any new categories that will be reflected in this show that we should have an eye out for?

JW: We’ve carved more space for no- and low-alcohol this year, which feels like a real marker of where the industry is. It’s well beyond novelty at this point - bartenders are building serious programs around it and the brands are keeping up. RTD, barware and hospitality technology are also taking up more real estate on the floor than ever, which reflects how much the business side of running a bar has changed. And agave keeps growing, not just tequila and mezcal, but regional expressions like sotol and bacanora that bring real depth to the category.

AM: We know that the education component is a major pillar of this show - what are 3 sessions you want us to know about?

JW: Rather than picking three, the education at BCB Brooklyn is really built across several distinct experiences. The Main Stage is where the big industry conversations happen, led by Lynnette Marrerro and the BCB Brooklyn 2026 Education Committee of respected voices working in hospitality today. Park Street University covers the business side with distribution, brand building, and operations. Our new Workshop Stage is hands-on, practical learning where you’re behind the bar applying techniques immediately. The Liquid Lounges are worth building into your day too - these are sponsored sessions where exhibitors, brand ambassadors, and industry leaders get into hot topics and trends, and share product samples. I recommend looking at the full schedule ahead of time and building your day around what’s most relevant to your business as there’s genuinely something for everyone.

AM: I love the courtyard as there is always something going on - what should we know about that for this year’s BCB Brooklyn?

JW: The courtyard is one of my favorite parts of the show and this year it’s playing a bigger role than ever. We have expanded to the East half of the Courtyard, which will be home to the Courtyard Bar East, running both days with a rotating lineup of some of NYC’s top bartenders doing guest shift-style takeovers - including our Head of Education Lynnette Marrero, Carl Radke and Richie Millwater of Soft Bar, Gelo Honrade of After Eden, and more. It really brings the energy of a live New York bar to BCB Brooklyn.

We’re also really proud of Pride on the Pour on June 10, in partnership with the Stonewall Inn Gives Back Initiative, it’s a community-driven gathering spotlighting LGBTQIA+ voices in hospitality, with Jazzul H from Stonewall Inn bartending and a cocktail menu featuring LGBTQIA+ owned and advocacy-driven brands.

And just steps away, the Garnish Garden is an interactive space where guests can pick fresh herbs and botanicals to customize their drinks, with a swing installation and plenty of moments designed for exploration and connection.

AM: Tell us about the inclusion of wellness in this year’s show?

JW: This year we’re weaving wellness through the whole show, not just a single session, but in the classroom and out on the floor. Dr. Jessica Pomerantz, a psychologist who also works behind the bar, is leading three seminars covering mental health, profitability, internal resources, and how culture gets built inside hospitality businesses. That dual perspective brings something to the conversation you just can’t fake.

And we’re taking it further with Between Shifts - wellness moments in the courtyard led by bartender and yoga instructor Samantha Casuga, from breathwork in the morning to guided meditation at the end of the day. A nice way to step back and reset from the energy of the show.

AM: Tell us about the BCB Brooklyn Brand Accelerator Pitch Competition?

JW: The Brand Accelerator Pitch

Competition is one of my favorites. Presented by Women of the Vine & Spirits, it gives emerging brands a real shot at getting in front of the people who can actually move the needle such as distributors, buyers, press and is open to first-time exhibitors, Emerging Brands Pavilion participants, and companies under five years in business. Finalists pitch live on June 10, judged on market viability, creativity, brand story, presentation and taste. The winner walks away with mentorship, distribution support, PR services, legal guidance and industry memberships - the kind of backing most small brands spend years trying to piece together on their own. I can’t wait to see who takes the prize home this year!

AM: In terms of food options, what can you tell us about what will be available?

JW: Food trucks and coffee pop ups will be onsite across both days, so there’s plenty to keep you fueled between sessions and on the floor, including a café in 7A. For VIP Club, VIP+ and Premium VIP badge holders, the VIP Lounge in the Game Room at Industry City is your all-day spot - coffee in the morning, light bites, and curated tastings from Beluga Vodka and CleanCo throughout the day. There are also many other wonderful food options located throughout the Industry City campus.

AM: If there is anything that we haven’t covered that you want to share as we prep ourselves for this show, let us know.

JW: Come with a plan but stay open. Review the schedule, and exhibitor list ahead of time, but don’t let that be the whole experience. Some of the best moments happen when things are unplanned such as a conversation in the courtyard, stumbling onto a brand you’ve never heard of, or a session that completely shifts how you’re thinking about something.

I also want people to know that we take sustainability seriously at BCB Brooklyn. We separate recycling, compost garnishes and excess materials, reuse booth builds and signage year over year, and our staff shirts are made from recycled materials. We partner with Trees for the Future, planting ten trees for every visitor who registers. Our parent company RX Global has pledged to be net zero carbon by 2040, and we back that up with education sessions on sustainability and climate action.

IG @barconventbrooklyn

PHOTOGRAPHY COURTESY | BCB Brooklyn |

Read the MAY ISSUE #125 of Athleisure Mag and see BCB BROOKLYN PRE-COVERAGE 2026 in mag.

GOV BALL 2026 PRE-COVERAGE

Next month Governors Ball makes its way to Flushing Meadows for 3 days of phenomenal performances from Jun 5th - 7th. We’re looking forward to seeing Katseye, Lorde, Major Lazer, A$AP Rocky, Jennie, Clipse, and more! If you have yet to get your tickets, now is the time. Over the past few years we have enjoyed being able to see the biggest acts across genres that make their way to the staycation. Add the activations, vibes, and people watching - it’s a very busy weekend!

In the midst of great music and the early days of Summer, the food offerings are another element that makes this so enjoyable. We enjoyed Gotham Burger Social Club last year and we are looking forward

to their return this year as well! With various culinary options across the board, there is something for everyone including: Lobster Rolls & More, Grumpy Dumpling Co, and Tacombi. For those looking for something for their sweet tooth, Van Leeuwen Ice Cream, John’s Juice, and Fan Fan Donuts will also be options there.

For those that want to continue the party, their After Dark series is concerts and sets taking place outside of this venue throughout the city. To check out who you want to see, make sure to check out that portion of the site in order to obtain tickets which are separate from your passes to Gov Ball.

IG @govballnyc

PHOTOGRAPHY CREDITS | PG 154 Ismael Quintanilla | PG 156 + PG 158 Taylor Regulski |

Read the MAY ISSUE #125 of Athleisure Mag and see Gov Ball 2026 Pre-Coverage in mag.

TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.