FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

BEYOND BALTHAZAR

Many of us have our favorite restaurants that we frequent. Maybe it's by our jobs, a workout studio or just a place that feels like home. You know the staff, menus, other regulars and more - but how much of an insider are you? At Balthazar, by Reggie Nadelson, looks at one of NYC's iconic restaurants in every way possible by breaking down who has been a part of its success, the staff that keeps it running smoothly, the patrons that visit and more!

ATHLEISURE MAG: The book has a number of notables that have been at Balthazar: those in the literary, acting, publishing, and culinary communities. Although you are referencing them in terms of their visits to Balthazar, it's also a reflection of a who's who in your network! In reading this book, you're also sharing who you interact with, we'd welcome an invite to your dinner party anytime. Please tell us about your background as the diversity of characters shared in this book seem to represent people you have encountered during your day-to-day or through your work as a writer. What is your background as we know that you are a writer as well as someone who has eaten at a number of restaurants - tell us more. 

AUTHOR REGGIE NADELSON

REGGIE NADELSON: I think you’ll see in the book that many of the famous people are not necessarily my friends. I do have friends who are writers and actors, but most of my friends are lawyers, doctors, editors, house-painters, teachers, not necessarily famous; just fun. I grew up in Greenwich Village in a pretty free-wheeling world. It was the 1960s and 70s, and by the nature of the time and place, there was a lot of diversity. 

I’ve been a journalist all my adult life, have worked in London and New York, for magazines such as Departures and Conde Nast Traveller UK, as well as newspapers like the Independent and the Financial Times.

I’ve written a series of mysteries featuring Artie Cohen, a New York Cop, which have been published in New York, London and translated into a dozen other languages.

I’ve travelled a lot, including to Russia, Iran, across Europe and to South America., as well as across the USA.

AM: You have eaten at so many places, why did you decide to write a book about Balthazar as opposed to another restaurant in Keith McNally's portfolio or another restaurant group?

RN: The answer to this question is the book itself. I think you’ll find the first chapter really does it best. It has long been my neighborhood place, where friends and family hang out.

AM: There are a number of anthems/themes that run throughout the book - resilience (what it means in the restaurant industry, a retail establishment in the tough NYC market, and what it means in a 9/11 - post/9/11 world), the importance and necessity of immigrants, change and adaptation, the importance of being a brand that moves into a culture and how those who are at the helm continue to manage this, honoring the past (old NY vs new), and the global perspective (how Balthazar embodies a french style while being in the bustling center of the world) - were these intentional elements that you planned to weave in the book as this is very relevant in today's world and really makes you think of the intricate fabric that we live in.  

RN: Of course they were intentional elements. I’m glad it works for you.

AM: What do you think is next for Balthazar?
 
RN: Another twenty years, I hope.

AM: You share the many faces of Balthazar in terms of the interactions that you have had with the staff and identifying those relationships that are real versus those that exist during your meal - who has become a part of your personal network from the Balthazar world where you have a relationship with outside of the restaurant's world?

RN: James Weichert, who was the morning manager, has become one of my best friends, though he has moved on to real estate development.

AM: Your commitment to writing this book was so integral to making it a phenomenal read. When you went to the oysters farm (do you like them more now), meat processing plant, winery and received your potatoes - which of these trips were your favorite and those most insightful? 

RN: Gosh, I can’t really say. I enjoyed them all so much in various ways.

AM: Soho is just as much of a character as the restaurant and we've seen the changes that have come over this area - what do you think is next for this neighborhood?

RN: If I knew, I’d buy real estate and get rich. Hard to say. More shopping. More tourists?

AM: Do you think with the unique characteristics that make Balthazar what it is - that there will be the "next Balthazar"?

RN: For me, if something is unique, it is unique. There will certainly be another special restaurant, a place that stands out. But not a Balthazar.

AM: What's next for you - what are you working on and/or what's the next book of yours we should be reading?

RN: I’m working on a documentary about ELLA FITZGERALD for her 100th birthday, which is this year.

But you can always ready my mysteries, all available on Amazon under my name.

AM: We enjoyed reading the shifts of how Balthazar evolves from day to night and the characters that move about - what is your favorite time of day there?

RN: I like the very early morning when almost no one is there, and if I’m up, very late at night at the bar.

AM: In a general week, how many times would we see you at Balthazar?

RN: In a normal week, a couple of times at breakfast, maybe once each at dinner and weekend brunch

CHEF SHANE MCBRIDE

AM: What are your top 5 restaurants in NYC?

RN: Augustine, Aquagrill, Pig Bleecker, Café Cluny, Blue Ribbon Sushi

AM: What is your perfect meal at Balthazar for breakfast vs lunch vs dinner?

RN: Lunch: cheeseburger with raw onions and frites.

Dinner: cevice to start, Steak frites or skate, then banana ricotta tart for desert.  

AM: Who are your favorite people you interviewed for this book?

RN: It would be like choosing your favorite child, but Chef Shane McBride, and Chef Eric Ripert were fun.

AM: Will you write another book of this nature - if so what and do you plan on writing another about Balthazar?

RN: I just don't know.

AM: You span the 20 years of Balthazar while being extremely current to as late as last year, how long did it take for you to research and write this?

RN: In a sense, twenty years. In actual terms of writing, about two.

AM: When you're not eating at fabulous iconic places, what's a general NY day like for you?

RN: Up around 7, out to grab a coffee, back to do some writing, out to Fanelli’s, our local bar for a late breakfast/early lunch/ back to writing or doing interviews. Maybe a pilates class. Always a long walk.

Out to the movies, occasionally the theater, or a jazz club or concert with boyfriend/friends. Or out to eat with friends, or friends over to eat here.

I always read for a couple of hours be-fore bed, usually a novel.

Favorites: Pride and Prejudice, Age of Innocence, Anna Karenina, Midnight’s Children, Portnoy’s Complaint, The Yiddish Policeman’s Union…too many to name.

Interior pictures courtesy of Peter Nelson and book cover by Simon & Schuster

Read more from the Mar Issue and read Beyond Balthazar in mag.

HARD ROCK HOTEL RIVIERA MAYA MEXICO

As someone who is constantly on the go, you know that it is essential to check in with yourself in the way that suits you best. Earlier this year, our co-founders were invited to the Hard Rock Hotel, Riviera Maya in Mexico. The primary purpose was to enjoy and share the Rock Spa which includes a phenomenal treatment that combines a deep tissue massage, music, and vibrations on the massage table. While there, they were also treated to staying on the adult side of the property know as Heaven as well as enjoying a phenomenal suite. At the time, our Style Director covered this trip for a Time Inc publication as well as another story that she ran in DJ Mag (as she is the Fashion Editor of the top EDM global publication).

It's being shared here today as we all love a #TBT and why not at a place that mixes the need to have a good time through music and partying, great food as well as proper relaxation. While on this trip, a number of pictures were shared through our Style Director's Instagram.

The Hard Rock Hotel is an all-inclusive resort that caters to families, singles, couples etc. It is highly suggested that those who have adults in their group should book to stay on the Heaven side as there are no children on this side, you have your own pools, restaurants, etc and if you would like to venture to the other portion of the property, you can do so! Upon arrival, the guide escorted them to golf cards for the Heaven check in (which was a nice way to see the property and to get a bit of a tour with our guide) - and at the check in area, they were able to see who would be performing while there, special events, book additional amenities that were not included in the all-inclusive package etc.

At this resort, all-inclusive means that you have your wet bar in your room with an assortment of non-alcoholic, beers, and well spirits in your room. In this case, both stayed in a suite known as the Deluxe Platinum Sky Terrace that has access to a balcony (which most rooms seemed to have) as well as an entire second floor terrace (perfect for couples, girlfriend getaway trips) above with a jacuzzi. In addition to being able to being able to have room to spread out, it was optimal for spectacular views outside, people watching and complete disconnection.  This also includes meals at the restaurants (as many times as you want whether you have breakfast, lunch, dinner and have snacks by the pool - or decide after dancing that you have t to hit the buffet). It's always a good idea to check about making reservations as many times you do have to let them know in advance for places that may have greater traffic flows and of course, you can go to the bars and pretty much select whatever you wish to drink without additional charges (unless it is a premium beverage). 

Throughout your stay, there are activities during the day and at night that are apart of your package while also having others that you may have to pay an additional amount for in terms of renting gear for certain water activities. Of course, one of the biggest reasons to go to this property is just to veg. One of the things that sticks out is the fact that a number of the places by the pool had chairs that were also in the water which makes for a very peaceful time - easy access to the water, the ability to be that much closer to the swim up bar and more! At this resort, having music constantly pumped into the rocks, paths and more is truly an immersive experience and it always allows you to feel like you're in a state of zen. If you're not looking to be so close to people, there are a number of cabana areas that are tucked away where you can still have the experience without feeling like you're in a large group while only being an eye glance away from one of the attendants who can ensure that you will still have your beverage or lunch!

This trip's focus was about experiencing the very anticipated Rhythm and Motion Synchronicity at the Rock Spa which is a 50 or 80 minute treatment. When entering the zen f this portion of the facility, you are taken into an ornate lounge where you can enjoy the hydrotherapy pools before any of your selected treatments. These 3 pools are meant to bring your body from its current temperature, to a very cold one, to a hot one and then one that is moderate. The attendant walks you through the experience and upon completing these areas you can rest until you are brought into your room or enjoy infused waters and light bites. It's such a contrast the pulse and constant motion of the property outside of the walls. Here you're able to turn inward in anticipation of the treatment.

Once called upon you are led into the room which has your massage table and a dome that is over your head. The treatment is a Swedish massage which really gets into your muscles. There is a soundtrack that is selected (depending on the theme of the property) that will pay during the session. What makes this so amazing is that as the masseuse works on your body, you are stimulated with the scent of the oils, the rhythmic nature of the massage that is set to the beats of the music as well as the table which enhances the beat through your body and the dome ensures that the music stays overhead. The volume, beats etc are perfectly placed that your mind goes on auto-pilot and you are transformed into a different state!

At the end, when you leave your room, you sit at a table to enjoy a specially made beverage which ties in the experience that just took place. Guests of the treatments can go back into the area to enjoy the pools, lounge area etc. Upon leaving - you can literally float back on your walk through the property to your room, the pool etc. The ability to have the mind, body and soul come together in such a perfect way is a feeling that will leave those (whether you're a veteran of massages or a newbie) ready to book this again!

When staying at Hard Rock Hotel, there is a major draw for those that are a fan of music and of course, when you're in the common areas, your room etc there are elements of memorabilia, musical aesthetic and so much more. It's highly encouraged to take some time while waiting for dinner, coming back from one activity to the next to see what is curated from jewelry by Hendrix, Blondie's outfits and so much more!

There are a number of destinations in Hard Rock Hotel's portfolio and although they all focus on music, unwinding, spa treatments and more - each location has something that is unique that ties back into the area! Take some time to check out what city speaks to you and enjoy a vacation on your own terms.