THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.

THE ART OF THE SNACK - SALADS

The salad is truly a dish for all seasons for an array of meals. In The Modern Salad (available Sept), Elizabeth Howes shares recipes that will make you re-think your next choice and to wow your guests. Pictures courtesy of Kimberley Hasslebrink.

COCONUT-MATCHA JEWELED RICE SALAD 

SERVES 4-6

Ingredients:

2 cups brown basmati rice, soaked in filtered water overnight
2 tablespoons grapeseed oil, divided
1 cup finely diced shallot (about 3 medium shallots)
1 clove garlic, finely diced
3 whole cloves
3-inch piece of Ceylon cinnamon stick
2 cups coconut milk
3 cups filtered water
1½ teaspoons matcha powder
1½ cups dried fruit (diced mango, apricots, cranberries, and goji berries)
1 cup golden raisins
½ teaspoon ground coriander
1 cup roughly chopped raw pistachios
½ cup raw slivered almonds
¼ cup raw seeds (pumpkin, sunflower, and hemp are good choices)
2 cups finely shredded purple cabbage
(about 1 small head)
2 cups finely shredded carrots (about 3 large carrots)
1 cup pomegranate seeds
1 cup unsweetened coconut flakes
¼ cup finely chopped scallion
1 tablespoon orange zest (optional)
¼ cup good-quality extra virgin olive oil sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing

Directions:

1. Drain and rinse the rice, shaking the strainer to remove any excess water.

2. Add 1 tablespoon of the grapeseed oil to a large saucepan or Dutch oven over medium heat. 

3. Cook the shallot, garlic, cloves, and cinnamon stick for 1 to 2 minutes, stirring occasionally, until fragrant. 

4. Add the rice, and stir to combine. Add the coconut milk, filtered water, and matcha powder.  Stir to combine, and bring to a boil.

5. Once boiling, reduce the heat to low, and simmer, covered but slightly cracked open, for 40 to 45 minutes. If the rice is fully cooked but hasn’t absorbed all the liquid, it’s perfectly fine to drain.

6. Remove the cloves and cinnamon stick, and allow to cool uncovered. 

7. Fluff the rice with a fork, and season with salt and pepper.

8. While the rice is cooking, in a medium skillet over medium heat, add the remaining 1 tablespoon of grapeseed oil. 

9. Add the dried fruit, raisins, and coriander. Stir occasionally until the fruit begins to soften, about 3 to 4 minutes. 

10. Season with salt and pepper, and transfer to a plate to cool. 

11. In the same skillet, toast the pistachios, almonds, and seeds over medium heat for
about 2 to 4 minutes, and transfer to another plate to cool.

12. Arrange the rice, fruit mixture, nuts and seeds, cabbage, carrots, pomegranate seeds, coconut flakes, scallion, and orange zest, if using, on a large serving platter or on individual plates. 

13. Drizzle with the best-quality extra virgin olive oil you can fnd, and sprinkle with fnishing salt and freshly cracked black pepper, if desired. Toss thoroughly at tableside to combine.

GREEN MANGO, MINT, AND RICE NOODLE SALAD WITH CHILE OIL

SERVES 4

Ingredients:

1 green mango, peeled and sliced into very thin matchsticks
2 limes, divided
8 ounces brown rice pad thai noodles
1 (9-ounce) package mung bean sprouts
5–6 scallions, thinly sliced on the bias
½ cup roughly torn fresh mint

¼ cup roughly torn fresh basil
¼ cup Toasted Chickpea Flour, divided
¼ cup Chile Oil
1 tablespoon fish sauce
1 tablespoon chile flakes, sea salt, plus Maldon sea salt for finishing

Directions:

1. In a medium bowl, toss the sliced mango with the juice of 1 lime and a generous pinch of sea salt. 

2. Allow to sit for 10 minutes while you cook the noodles according to the package instructions. 

3. Drain, rinse the noodles with cold water to prevent sticking, and shake of the excess water before assembling the salad.

4. In a large serving bowl, add the noodles, green mango, mung bean sprouts, scallions, mint, basil, and 3 tablespoons of the chickpea four.

5. Drizzle the chile oil and fish sauce over the top, and toss to combine.

6. Garnish with the chile flakes, the remaining 1 tablespoon of chickpea four, and the remaining lime, quartered into wedges, and Maldon sea salt right before serving.

MASSAGED KALE AND SEAWEED SALAD WITH MISO VINAIGRETTE

SERVES 2-4

¼ cup white miso paste
1–2 cloves garlic, smashed into a paste
2 teaspoons umeboshi plum vinegar
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
½ cup filtered water
¼ cup, plus 1 tablespoon extra virgin olive oil
2 medium bunches Tuscan kale, stems removed
3 medium heads romaine hearts
4 large carrots, peeled and shaved into thin ribbons with a vegetable peeler
4 cups seaweed, soaked in filtered water for 15 minutes or until soft, then drained thoroughly

4 cups finely shredded purple cabbage (about 1 medium head)
1 cup raw pumpkin seeds, plus extra for garnish
1 cup raw, shelled sunflower seeds, plus extra for garnish
1 cup raw hemp seeds, plus extra for garnish
½ cup finely chopped on the bias scallions sea salt and freshly cracked black pepper

Directions:

1. In a medium bowl, whisk together the miso paste, garlic, both vinegars, lemon juice, and filtered water until smooth. 

2. Slowly stream in the olive oil until emulsifed. 

3. Season with salt and pepper, if needed. 

4. Transfer the vinaigrette to a glass jar, and refrigerate for up to 5 days.

5. To prepare the kale, stack 5 to 8 leaves on top of each other. Roll tightly into a log, and slice into a 1-inch chifonade. Continue with the remaining kale. In a large bowl, add about ¼ cup of the vinaigrette. 

6. Place the kale on top, and lightly season with sea salt. With clean hands, gently massage the vinaigrette and salt into the kale until it begins to soften, adding more vinaigrette if necessary. At this point, you can either refrigerate the kale for up to 30 minutes or continue to assemble the salad. 

7. To chifonade the romaine hearts, stack 4 to 5 leaves and slice them into 1-inch strips. Continue with the remaining romaine then add them to the kale mixture.

8. To assemble, add the carrot, seaweed, cabbage, seeds, and scallions to the kale mixture in a large bowl. Toss with additional vinaigrette - adding more salt and/or pepper, if necessary. Serve on individual plates and garnish with additional seeds, if desired.

Read more from the July Issue

ATHLEISURE KITCHEN, BITES WITH A TWIST

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It's always important to have easy treats that can be made for hot days or when friends are coming over. Athleisure Kitchen focused on two great dishes. We grew up eating deviled eggs and can't get enough of them! These deviled eggs include avocados which makes them even creamier and adds a nice touch to this classic appetizer.

AVOCADO DEVILED EGGS

YIELDS:  24 Deviled Eggs

Ingredients:

12 large eggs
½ cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 avocado, diced
Red pepper flakes (optional)

Directions:

1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.

2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut side up on a serving platter.

3. To the food processor, begin to add the mayonnaise, lemon zest, juice, mustard, salt, pepper, and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.

4. Garnish with black sea salt, pepper flakes or whatever ingredient you choose. Serve immediately or cover loosely and chill until ready to serve. 

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Whether you have it as an appetizer or it's your main dish, we can't get enough of this savory treat. Not only is it super easy to make, but there are a number of ways that you can customize it to your taste whether you eat it solo or with friends. Make it a mini party by adding your favorite drink. 

CHICKEN ENDIVE WRAPS

YIELDS 3 Dozen

Ingredients:

Endive:

1 pound Belgian endive

Cooking sauce:

2 tablespoons gluten-free hoisin sauce
4 teaspoons gluten-free oyster sauce
1 tablespoon gluten-free tamari soy sauce
1 tablespoon chili-garlic sauce

Chicken:

2 tablespoons untoasted sesame oil
1 tablespoon minced garlic
1 1/2 teaspoons minced ginger
1 pound ground chicken thighs
1/2 cup reserved hard, white endive ends, finely chop (optional)
2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish

For serving:

Crispy rice noodles
Additional chili-garlic sauce
Sriracha

Directions:

Prep endive:

1. Trim and discard very end of the endives. Separate each into leaves, reserving hard, white ends for sauté. Arrange leaves in a bowl; set aside.

Make sauce:

1. In a small bowl, stir together hoisin, oyster sauce, soy sauce and chili-garlic sauce; set aside.

Cook chicken:

1. In a large skillet, warm sesame oil over medium heat until shimmering. Add minced garlic and ginger. Cook, stirring constantly, until fragrant and garlic is just barely beginning to turn light brown (about 1 – 2 minutes).

2. Add ground chicken to the skillet, and smoosh into an even layer (ground chicken is a lot less crumbly than raw ground beef, so
it’s hard to crumble at this point…we’ll get there). After about 1 – 2 minutes, begin chopping chicken into smaller pieces. Continue cooking, stirring and chopping up more as needed, until pink color is nearly gone (about 5 minutes).

3. Stir chopped endive ends to the skillet with the chicken, and cook for about 1 minute — we don’t want them to get too mushy, just slightly softened.

4. Stir cooking sauce into the chicken, and continue to simmer until chicken is cooked through and sauce is somewhat thickened (about 2 – 3 minutes). Remove pan from heat, and stir in chopped scallions (white and light green parts only).

5. Transfer chicken mixture to a serving bowl and garnish with dark green scallion rings.

Serve:

1. Set out bowls of endive leaves, chicken, and rice noodles, plus additional chili sauce. Allow your guests to top each leaf to their liking.

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Read more from the July Issue

GRAZE ON THIS

Around the offices of Athleisure Mag. we're always on the go checking out locations, coming back from set, or just being out and about. When you don't know what your schedule will be like or you need positive protein around you, Graze becomes the perfect item to include in your bag! We love that once you purchase a box, you receive 8 pre-packaged containers that include a mix of sweet and savory. The individual containers let you know what it is, the ingredients, calories etc. Whether you wish to share or eat alone, this is the perfect healthy snack that can go from work, the gym, your flight and more. You're bound to have some serious favorites and you can order and gift these boxes within the regularity that works for your lifestyle!

Photo Credit: Christina Emilie

Read more from the June Issue

Kale Sprouts

We always keep an eye out on interesting finds and the other day (thanks to Food Network’s co-host of The Kitchen, Sunny Anderson), we found out about Kalettes which is a hybrid vegetable that merges Kale and Brussel Sprouts together. With a little more research, we realized this relatively new creation is called Kale Sprouts or Brussel Kale. Those who are a fan of these vegetables, are definitely going to enjoy them blended together. We headed to Athleisure Kitchen and had Chef Rosalie from Williams-Sonoma create two must have recipes (you can find more recipes at Kalettes) that have minimal prep and cook time in order to give you a nutritious snack, side or meal. In case you have any questions on whether this should be incorporated into your food lifestyle, remember that Kale and Brussel Sprouts have a number of benefits.

KALE BENEFITS                                                                                         BRUSSEL SPROUT BENEFITS

Low in calories & high in fiber                                                                    High in Protein         

High in Vitamin A, C, K                                                                                High in Vitamin C, K

High in Iron and Calcium

Filled with powerful antioxidant Is the perfect detox food
 

Tomato Feta Kalettes
SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes

5 ounces Kalettes™
10 ounce package grape tomatoes
2 tablespoons olive oil (we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons white balsamic vinegar (we used William's Sonoma White Balsamic Vinegar)
Salt and pepper
1/8 cup feta cheese (we prefered less of a salty taste and used French Feta)

Pre-heat the oven to 425 F. On a rimmed baking sheet, add Kalettes and grape tomatoes. Drizzle with olive oil and vinegar, toss to coat. Season with salt and pepper. Roast in the oven for 10 minutes. Remove pan from oven and stir Kalettes making sure to coat with the pan juices. Place in serving bowl and top with feta cheese.

Kalettes with Mushrooms and Peppers
 

SERVES: 4
PREP: 5 minutes
COOK: 10 minutes

1 tablespoon olive oil (again, we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons butter
8 ounces mushrooms, sliced
1 orange bell pepper, sliced
5 ounces Kalettes™, sliced lengthwise
1/3 cup walnut pieces, toasted

In skillet over medium, heat the olive oil and then add the mushrooms and bell peppers. Sauté for 3-5 minutes or until vegetables start to soften. Add Kalettes and stir to combine. Cover and cook for 5-7 minutes or until the Kalettes are tender crisp.

Place in serving bowl and sprinkle with walnuts.

It's all about using great tools that allow your work to be that much easier when it comes to cooking! We found that in making these sides, that the Shun Chopper Knife. The Kalettes with Mushrooms and Peppers was made with a Breville Stainless-Steel Electric Hot Wok. In addition, we suggest calling your local grocer to see if they have Kalettes, Kale Sprouts or Brussel Kale as we found that they are definitely a hot item! We suggest calling Whole Foods and Trader Joe's as we had success with these stores.

Jue Lan Club

Athleisure Magazine catches up with restaurateur Stratis Morfogen, who has recently launched Jue Lan Club, (pronounced “You Lan”, a new two floor, 275-seat restaurant, names after the 1930’s Chinese art society, situated in the legendary former NYC night-club, the Limelight. His all-star team boasts partners nightlife impresario Richie Romero and Executive Chef Oscar Toro.

ATHLEISURE MAG: We find much innovation comes through reconstruction by bold change agents, how does Jue Lan Club move the needle with cross-cultural and modern-traditional twists?

STRATIS MORFOGEN: Giving new life to such an iconic property was very important to myself as well as the whole team, but we wanted to make sure the spaces’ history wasn’t lost. We left many of the original elements of the former church built in the 1840’s untouched, like the exposed brick, stained glass, window fixtures and the original layout, while creating an edgy and modern Chinese menu. The design narrative of Jue Lan Club follows suit of three principles, Madame Adventurist, The Jue Lan Club and the 1930’s Glam/1980’s Grit.

AM: Over the years, you have rightfully advocated food, service, atmosphere and location are key elements for success in dining and hospitality. What makes Jue Lan Club spot on?

SM: For me, food and service are just two of the driving forces to our end goal - Jue Lan Club. Jue Lan Club is the perfect combination of an all-in-one entertainment as well as dining destination. A number of variables play into a successful dining and hospitality experience. Not only is the food the main driving force but the atmosphere and service are key as well. To bring the experience full circle is simply to meet the patron’s expectation. The attention to fine detail may seem simple, but my partners and I feel that paying attention to small details sets the mood which in turn aids in a successful dining experience.

AM: How did you come to meet Executive Chef Oscar Toro (former executive sous-chef of Buddakan)? How much work goes into making a unique, top-notch menu?

SM: I met Oscar years back when I was a fan of Buddakan under his watch. I revisited the restaurant after I had been there several times and I was ultimately blown away but all of Toro’s talents. I knew right there that Oscar Toro was the real deal. As we joined forces, Oscar and myself wanted to take a lighter and cleaner approach to typical Chinese cuisine, and we’re thrilled with the results! Oscar has made his own variation of raw dishes like the Salmon, Chinese Celery, Mustard, Toasted Sesame dish which he uses Chinese ingredients, swapping expected flavors for the unexpected.

AM: Pioneering a nouveau Chinese-style Raw Bar is an excellent vision, what new flavors will we taste outside established Japanese or Spanish raw bar offerings?

SM: We wanted to make sure we distinguished ourselves from the pack, and debuting one of the first Chinese raw bars in Manhattan was the perfect way to do that. Our raw dishes include what one would expect from a traditional crudo, but it’s elevated with unique Chinese flavors ranging from traditional, sweet, sour, salty and bitter, we now incorporate spicy.

AM: What are some must-have signature dishes and cocktails?

SM: Some of the must-have signature dishes stand for themselves on their taste, but also the artistic plating Oscar Toro conveys. For example, from the raw bar there is the Salmon, Chinese Celery, Mustard, Toasted Sesame, which ultimately melts in your mouth. Moving forward in the meal, the Braised Oxtail Sloppy Bao Buns, Chilean Seabass, Black Bean, Ginger Garlic Sauce, Pork Dumplings are handmade and perfectly portioned. We love to emphasize that the dumplings are handmade by the one and only Chef Toro, which he used flavored dumpling wrappers with its corresponding unique fillings to complete perfection.

We also have a specialty cocktail list, which are our in-house “Fresh Squeezed Juices” to compliment the Chinese inspired dishes as well as the history of the Limelight. The Tea & Symphony, Forbidden Cocktail and the Club Kid are just among the several cocktails we offer.

AM: How about for those looking for lighter fare or especially watching calories?

SM: The whole menu was created with a lighter, cleaner approach, which we felt would be a crucial selling point for all types of gatherings, especially for ones watching calories. The raw bar menu offers small plates ranging from, Salmon, Chinese Celery, Mustard, Toasted Sesame, to Yellowtail, with Ghost Pepper Oil, to Tuna, Avocado Puree, Red Pepper Jam and Cilantro. With the overall national trend of clean eating. Oscar and myself felt it was necessary to appeal to all types, leaving guests feeling satisfied, not stuffed.

AM: It’s refreshing that you brought an in-house art curator (Emerald Gruin, L.E.S. Rox Gallery) to feature rotating and permanent exhibitions alongside cuisine. What will we see?

SM: We embraced the art history of the Limelight by incorporating original pieces from artists that frequented the nightclub, such as Keith Haring, while paying homage to other like Andy Warhol with one-of-a-kind photographers taken by David Gamble of Warhol’s most prized possessions. We also have gorgeous black and white photos of the club’s VIPs on display.

For new and returning patrons, we felt that it was in everyone’s best interest to give them the best of both worlds, with incorporating a rotating art gallery. Every so often guests will be excited to see new handpicked pieces hanging on the walls.

AM: Your staff is known to make patrons feel welcome and anticipate a special experience, what is the recipe for a winning team?

SM: I feel that the recipe for a “winning team” is dependent on the management and staff. In order for me to execute this, I felt it was in the best interest of the patrons to hire responsible, friendly and welcoming staff members, versus only seeking out those with solely restaurant experience. The combination of interpersonal skills, responsibility, passion and diligence is key to success, which is directly correlated to our returning patrons, based on their overall experience.

AM: We are thrilled to hear you have plans to expand globally with friend and partner-hotelier Vikram Chatwal (Dream Hotel, Night Hotel, Time Hotel and more). Do you have any tips for those striving for consistency and timing when growing a business?

SM: My partners and I landed the Dream Hotel deal by us channeling our past knowledge and accomplishments and ultimately fusing them
together. To date, we are the only restaurant group to sign a global partnership deal with a top tier hotel, before opening the flagship restaurant.
With all that said, we are extremely proud of what we have accomplished leading up to today and forsee a great future in hospitality. Such opportunities could never have come to light without my partners and I preaching consistency throughout our careers in the realm of hospitality.

AM: New Yorkers love those giving respect to city icons. Jue Lan Club is filled with memorabilia from the 1980’s club scene. How is this seen
within the venue?

SM: The Limelight itself is such an iconic location and by reincarnating one of the 20th centuries’ most notorious nightlife venues, we are proud
to say that it was a labor of love for myself as well as my partners. We embraced the history of the space by incorporating details from the 1980’s
club scene with our art, music and fun atmosphere. We like to keep the heydey of the ‘80s and ‘90s club kid era alive and present.

PHOTOGRAPHY | Timor Raz

Jue Lan Club is located at 49 W 20th St NY, NY 10011

The Art of the Snack, Chobani

A PERFECT PICK ME UP

Greek Yogurt has been a must have whether you’re eating it alone or putting it into a number of recipes. The team at Chobani opened Chobani Soho a few years ago to focus on Sweet and Savory Creations that keeps this dairy brand at the forefront of your tastebuds. If you’re not able to visit their NYC location, you can make them anytime at home.

PISTACHIO + CHOCOLATE

1/2 cup Plain Chobani
2 tsp Pistachios
2 tsp Dark Chocolate
2 tsp Orange
1/2 tbsp Clover Honey
1 tsp Fresh Mint, Chopped

TOMATO + OLIVE TAPENADE SIMIT

Turkish Simit, Plain Labne
Olive Tapenade
Tomato Slices
Arugula

SMOKED SALMON + DILL

1/2 cup Plain Chobani
1 1/2 tbsp Smoked Salmon
1 spritz Lemon Juice
2 tsp Extra-Virgin Olive Oil
1 pinch Salt + Pepper
1 pinch Fresh Dill
8 pieces Bagel Chips

PHOTOGRAPHY COURTESY | Chobani