Read the NOV ISSUE #107 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Alexandre Mazzia in mag.
Read the NOV ISSUE #107 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the NOV ISSUE #107 of Athleisure Mag and see 9PLAYLIST | Saraya in mag.
PHOTO CREDIT | CBS/Golden Globe Awards
Earlier today, the nominees for the 82nd Golden Globe Awards were announced as we through the next few weeks of Awards Season! The show will take place on Sunday, January 5th and will air on CBS. Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.
BEST MOTION PICTURE – DRAMA
THE BRUTALIST (A24)
A COMPLETE UNKNOWN (Searchlight Pictures)
CONCLAVE (Focus Features)
DUNE: PART TWO (Warner Bros. Pictures)
NICKEL BOYS (Orion Pictures / Amazon MGM Studios)
SEPTEMBER 5 (Paramount Pictures)
BEST MOTION PICTURE – MUSICAL OR COMEDY
ANORA (NEON)
CHALLENGERS (Amazon MGM Studios)
EMILIA PÉREZ (Netflix)
A REAL PAIN (Searchlight Pictures)
THE SUBSTANCE (MUBI)
WICKED (Universal Pictures)
BEST MOTION PICTURE – ANIMATED
FLOW (Sideshow / Janus Films)
INSIDE OUT 2 (Walt Disney Studios Motion Pictures)
MEMOIR OF A SNAIL (IFC Films)
MOANA 2 (Walt Disney Studios Motion Pictures)
WALLACE & GROMIT: VENGEANCE MOST FOWL (Netflix)
THE WILD ROBOT (Universal Pictures)
CINEMATIC AND BOX OFFICE ACHIEVEMENT
ALIEN: ROMULUS (Walt Disney Studios Motion Pictures)
BEETLEJUICE BEETLEJUICE (Warner Bros. Pictures)
DEADPOOL & WOLVERINE (Walt Disney Studios Motion Pictures)
GLADIATOR II (Paramount Pictures)
INSIDE OUT 2 (Walt Disney Studios Motion Pictures)
TWISTERS (Universal Pictures)
WICKED (Universal Pictures)
THE WILD ROBOT (Universal Pictures)
BEST MOTION PICTURE – NON-ENGLISH LANGUAGE
ALL WE IMAGINE AS LIGHT (Sideshow / Janus Films) – USA / FRANCE / INDIA
EMILIA PÉREZ (Netflix) – FRANCE
THE GIRL WITH THE NEEDLE (MUBI) – POLAND / SWEDEN / DENMARK
I’M STILL HERE (Sony Pictures Classics) – BRAZIL
THE SEED OF THE SACRED FIG (NEON) – USA / GERMANY
VERMIGLIO (Sideshow / Janus Films) – ITALY
BEST PERFORMANCE BY A FEMALE ACTOR IN A MOTION PICTURE – DRAMA
PAMELA ANDERSON (THE LAST SHOWGIRL)
ANGELINA JOLIE (MARIA)
NICOLE KIDMAN (BABYGIRL)
TILDA SWINTON (THE ROOM NEXT DOOR)
FERNANDA TORRES (I’M STILL HERE)
KATE WINSLET (LEE)
BEST PERFORMANCE BY A MALE ACTOR IN A MOTION PICTURE – DRAMA
ADRIEN BRODY (THE BRUTALIST)
TIMOTHÉE CHALAMET (A COMPLETE UNKNOWN)
DANIEL CRAIG (QUEER)
COLMAN DOMINGO (SING SING)
RALPH FIENNES (CONCLAVE)
SEBASTIAN STAN (THE APPRENTICE)
BEST PERFORMANCE BY A FEMALE ACTOR IN A MOTION PICTURE – MUSICAL OR COMEDY
AMY ADAMS (NIGHTBITCH)
CYNTHIA ERIVO (WICKED)
KARLA SOFÍA GASCÓN (EMILIA PÉREZ)
MIKEY MADISON (ANORA)
DEMI MOORE (THE SUBSTANCE)
ZENDAYA (CHALLENGERS)
BEST PERFORMANCE BY A MALE ACTOR IN A MOTION PICTURE – MUSICAL OR COMEDY
JESSE EISENBERG (A REAL PAIN)
HUGH GRANT (HERETIC)
GABRIEL LABELLE (SATURDAY NIGHT)
JESSE PLEMONS (KINDS OF KINDNESS)
GLEN POWELL (HIT MAN)
SEBASTIAN STAN (A DIFFERENT MAN)
BEST PERFORMANCE BY A FEMALE ACTOR IN A SUPPORTING ROLE IN ANY MOTION PICTURE
SELENA GOMEZ (EMILIA PÉREZ)
ARIANA GRANDE (WICKED)
FELICITY JONES (THE BRUTALIST)
MARGARET QUALLEY (THE SUBSTANCE)
ISABELLA ROSSELLINI (CONCLAVE)
ZOE SALDAÑA (EMILIA PÉREZ)
BEST PERFORMANCE BY A MALE ACTOR IN A SUPPORTING ROLE IN ANY MOTION PICTURE
YURA BORISOV (ANORA)
KIERAN CULKIN (A REAL PAIN)
EDWARD NORTON (A COMPLETE UNKNOWN)
GUY PEARCE (THE BRUTALIST)
JEREMY STRONG (THE APPRENTICE)
DENZEL WASHINGTON (GLADIATOR II)
]BEST DIRECTOR – MOTION PICTURE
JACQUES AUDIARD (EMILIA PÉREZ)
SEAN BAKER (ANORA)
EDWARD BERGER (CONCLAVE)
BRADY CORBET (THE BRUTALIST)
CORALIE FARGEAT (THE SUBSTANCE)
PAYAL KAPADIA (ALL WE IMAGINE AS LIGHT)
BEST SCREENPLAY – MOTION PICTURE
JACQUES AUDIARD (EMILIA PÉREZ)
SEAN BAKER (ANORA)
BRADY CORBET, MONA FASTVOLD (THE BRUTALIST)
JESSE EISENBERG (A REAL PAIN)
CORALIE FARGEAT (THE SUBSTANCE)
PETER STRAUGHAN (CONCLAVE)
\
BEST ORIGINAL SCORE – MOTION PICTURE
VOLKER BERTELMANN (CONCLAVE)
DANIEL BLUMBERG (THE BRUTALIST)
KRIS BOWERS (THE WILD ROBOT)
CLÉMENT DUCOL, CAMILLE (EMILIA PÉREZ)
TRENT REZNOR, ATTICUS ROSS (CHALLENGERS)
HANS ZIMMER (DUNE: PART TWO)
BEST ORIGINAL SONG – MOTION PICTURE
“BEAUTIFUL THAT WAY” –– THE LAST SHOWGIRL Music & Lyrics by: Andrew Wyatt, Miley Cyrus, Lykke Zachrisson
“COMPRESS / REPRESS” –– CHALLENGERS Music & Lyrics by: Trent Reznor, Atticus Ross, Luca Guadagnino
“EL MAL” –– EMILIA PÉREZ Music & Lyrics by: Clément Ducol, Camille, Jacques Audiard
“FORBIDDEN ROAD” –– BETTER MAN Music & Lyrics by: Robbie Williams, Freddy Wexler, Sacha Skarbek
“KISS THE SKY” –– THE WILD ROBOT Music & Lyrics by: Delacey, Jordan K. Johnson, Stefan Johnson, Maren Morris, Michael Pollack, Ali Tamposi
“MI CAMINO” –– EMILIA PÉREZ Music & Lyrics by: Clément Ducol, Camille
BEST TELEVISION SERIES – DRAMA
THE DAY OF THE JACKAL (PEACOCK)
THE DIPLOMAT (NETFLIX)
MR. & MRS. SMITH (PRIME VIDEO)
SHŌGUN (FX/HULU)
SLOW HORSES (APPLE TV+)
SQUID GAME (NETFLIX)
BEST TELEVISION SERIES – MUSICAL OR COMEDY
ABBOTT ELEMENTARY (ABC)
THE BEAR (FX/HULU)
THE GENTLEMEN (NETFLIX)
HACKS (HBO | MAX)
NOBODY WANTS THIS (NETFLIX)
ONLY MURDERS IN THE BUILDING (HULU)
BEST TELEVISION LIMITED SERIES, ANTHOLOGY SERIES OR MOTION PICTURE MADE FOR TELEVISION
BABY REINDEER (NETFLIX)
DISCLAIMER (APPLE TV+)
MONSTERS: THE LYLE AND ERIK MENENDEZ STORY (NETFLIX)
THE PENGUIN (HBO | MAX)
RIPLEY (NETFLIX)
TRUE DETECTIVE: NIGHT COUNTRY (HBO | MAX)
BEST PERFORMANCE BY A FEMALE ACTOR IN A TELEVISION SERIES – DRAMA
KATHY BATES (MATLOCK)
EMMA D’ARCY (HOUSE OF THE DRAGON)
MAYA ERSKINE (MR. & MRS. SMITH)
KEIRA KNIGHTLEY (BLACK DOVES)
KERI RUSSELL (THE DIPLOMAT)
ANNA SAWAI (SHŌGUN)
BEST PERFORMANCE BY A MALE ACTOR IN A TELEVISION SERIES – DRAMA
DONALD GLOVER (MR. & MRS. SMITH)
JAKE GYLLENHAAL (PRESUMED INNOCENT)
GARY OLDMAN (SLOW HORSES)
EDDIE REDMAYNE (THE DAY OF THE JACKAL)
HIROYUKI SANADA (SHŌGUN)
BILLY BOB THORNTON (LANDMAN)
BEST PERFORMANCE BY A FEMALE ACTOR IN A TELEVISION SERIES – MUSICAL OR COMEDY
KRISTEN BELL (NOBODY WANTS THIS)
QUINTA BRUNSON (ABBOTT ELEMENTARY)
AYO EDEBIRI (THE BEAR)
SELENA GOMEZ (ONLY MURDERS IN THE BUILDING)
KATHRYN HAHN (AGATHA ALL ALONG)
JEAN SMART (HACKS)
BEST PERFORMANCE BY A MALE ACTOR IN A TELEVISION SERIES – MUSICAL OR COMEDY
ADAM BRODY (NOBODY WANTS THIS)
TED DANSON (A MAN ON THE INSIDE)
STEVE MARTIN (ONLY MURDERS IN THE BUILDING)
JASON SEGEL (SHRINKING)
MARTIN SHORT (ONLY MURDERS IN THE BUILDING)
JEREMY ALLEN WHITE (THE BEAR)
BEST PERFORMANCE BY A FEMALE ACTOR IN A LIMITED SERIES, ANTHOLOGY SERIES, OR A MOTION PICTURE MADE FOR TELEVISION
CATE BLANCHETT (DISCLAIMER)
JODIE FOSTER (TRUE DETECTIVE: NIGHT COUNTRY)
CRISTIN MILIOTI (THE PENGUIN)
SOFÍA VERGARA (GRISELDA)
NAOMI WATTS (FEUD: CAPOTE VS. THE SWANS)
KATE WINSLET (THE REGIME)
BEST PERFORMANCE BY A MALE ACTOR IN A LIMITED SERIES, ANTHOLOGY SERIES, OR A MOTION PICTURE MADE FOR TELEVISION
COLIN FARRELL (THE PENGUIN)
RICHARD GADD (BABY REINDEER)
KEVIN KLINE (DISCLAIMER)
COOPER KOCH (MONSTERS: THE LYLE AND ERIK MENENDEZ STORY)
EWAN MCGREGOR (A GENTLEMAN IN MOSCOW)
ANDREW SCOTT (RIPLEY)
BEST PERFORMANCE BY A FEMALE ACTOR IN A SUPPORTING ROLE ON TELEVISION
LIZA COLÓN-ZAYAS (THE BEAR)
HANNAH EINBINDER (HACKS)
DAKOTA FANNING (RIPLEY)
JESSICA GUNNING (BABY REINDEER)
ALLISON JANNEY (THE DIPLOMAT)
KALI REIS (TRUE DETECTIVE: NIGHT COUNTRY)
BEST PERFORMANCE BY A MALE ACTOR IN A SUPPORTING ROLE ON TELEVISION
TADANOBU ASANO (SHŌGUN)
JAVIER BARDEM (MONSTERS: THE LYLE AND ERIK MENENDEZ STORY)
HARRISON FORD (SHRINKING)
JACK LOWDEN (SLOW HORSES)
DIEGO LUNA (LA MÁQUINA)
EBON MOSS-BACHRACH (THE BEAR)
BEST PERFORMANCE IN STAND-UP COMEDY ON TELEVISION
JAMIE FOXX (JAMIE FOXX: WHAT HAD HAPPENED WAS)
NIKKI GLASER (NIKKI GLASER: SOMEDAY YOU’LL DIE)
SETH MEYERS (SETH MEYERS: DAD MAN WALKING)
ADAM SANDLER (ADAM SANDLER: LOVE YOU)
ALI WONG (ALI WONG: SINGLE LADY)
RAMY YOUSSEF (RAMY YOUSSEF: MORE FEELINGS)
Read the latest issue of Athleisure Mag.
Read the NOV ISSUE #107 of Athleisure Mag and see 9PLAYLIST | Chef Michael Voltaggio in mag and listen to his 9PLAYLIST.
Read the NOV ISSUE #107 of Athleisure Mag and see THE 9LIST in mag.
Read the NOV ISSUE #107 of Athleisure Mag and see THE PICK ME UP in mag.
Read the NOV ISSUE #107 of Athleisure Mag and see LYCHEE BEAUTY in mag.
Read the NOV ISSUE #107 of Athleisure Mag and see #ATHLEISURE BEAUTY in mag.
PHOTO CREDIT | Pexels/Ksenia Chernaya
There's been a lot of weight being put on physical fitness in recent years. This shouldn't come as a surprise as more and more people are becoming extra conscious of their health. In fact, statistics reveal that the health and fitness market in Canada is to reach over USD$161 million (CAD$225 million) in 2027. This just means there's no stopping people from finding ways to get and stay active for optimum well-being.
But one body part fitness enthusiasts often overlook is their eyes. And this isn't really ideal. The eyes got to be taken care of the right way so they can better serve their purpose. Having said that, this article will discuss eye health tips from an optometrist in Davisville. Continue reading for the details.
Certain types of sports can lead to eye injury. High-impact activities like martial arts and boxing, and team sports carry inherent risks of direct eye trauma. Basketball is a prime example. With players jockeying for positions and colliding with one another, the possibility of one getting their eyes hurt is pretty high.
But there are solutions to stop such unfortunate incidents from occurring or, at the very least, dampen their impact. Wearing the right eye guards or face guards is one. Prescription glasses made out of polycarbonate plastic have also proven to be vital as they can bear up against projectile traveling 90 mph.
That's why protective eyewear designed for specific sports is crucial. Scheduling an eye exam in Davisville can be invaluable in this regard. It offers an opportunity to receive professional assessment and comprehensive guidance tailored to individual athletic needs.
Many fitness enthusiasts enjoy outdoor activities like running, cycling, and hiking. While they mean being able to breathe fresh air and a break from screens, such pursuits also expose the eyes to sunlight, dust, and allergens. An optometrist in Davisville can help by offering solutions like UV-protective sunglasses with 100% UVA and UVB protection, preventing harmful rays from impacting the eyes directly.
And just like muscles and skin, the eyes need adequate hydration to function properly. Dehydration can lead to dry eyes, which may cause irritation and discomfort. Drinking enough water before, during, and after workouts is essential, especially during hot weather or high-intensity activities that cause sweating.
An average adult spends more than six hours a day staring at their gadget screens. To offset this seemingly sedentary habit, fitness enthusiasts utilize their devices to aid them in their workouts. However, screen time can lead to digital eye strain, a condition that causes symptoms like dryness, blurred vision, and headaches.
Ensure adequate lighting when using fitness apps or watching workout videos. Position screens at an appropriate distance and angle to minimize glare and reduce eye strain. A simple solution you can do is to be mindful of the 20-20-20 rule wherein every 20 minutes, you take a 20-second break to look at something 20 feet away. These few seconds of time can be a crucial juncture as it gives eye muscles a break, reducing the risk of strain.
Here's another thing: your screen emits light that may damage your vision. To keep the eyes protected, consider adjusting the settings, lowering the brightness, and minimizing blue light exposure by enabling night mode.
Also, staring at screens for prolonged periods can reduce the frequency of blinking, which leads to dry eyes. Artificial tears or lubricating eye drops can provide relief, keeping eyes moisturized and reducing discomfort.
It’s as clear as day that vision impairment becomes a concern for anyone at some point in their lives. And the numbers speak for themselves—an estimated 258 million people have a mild vision impairment. However, prioritizing your eye health through resting can prevent this figure from increasing.
After a long workout or day of screen exposure, gentle exercises such as palming or blinking exercises can relax eye muscles and alleviate tension. And aim for seven to eight hours of sleep per night. This one's ideal for recovery. Why? During sleep, the eyes get to rest, repair, and replenish moisture, which helps maintain clear vision and reduce the risk of strain.
Fitness enthusiasts should be proactive in taking care of their eyes the same way that they take care of their other body parts. At the end of the day, it’s about being holistic with how you approach health. While the eyes may seem small, they hold big significance in your day-to-day life, don't they? Consider the pointers above as you aim to achieve the healthiest version of yourself.
Read the NOV ISSUE #107 of Athleisure Mag and see #TRIBEGOALS in mag.
In this month’s issue, our front and back cover story is with the former CMO of Netflix, Endeavor; CBO of Uber, and Marketing Exec at Apple Music, and full-time castmember of S14 BRAVO's Real Housewives of Beverly Hills, Bozoma Saint John. We talked with her about her career in working with innovative brands, her launch of her haircare line Eve by Boz, and of course we talk about RHOB. In addition, we had the opportunity to have her photoshoot at 77 Greenwich St PH and have an interview that includes the building as well as the interior designer/staging firm ARTEFACTO to talk about the property as well as how they brought the aesthetic of the building together.
We caught up with Walton Goggins who we have enjoyed in a number of his roles including Justified, Vice Principals, The Hateful Eight, and more! While we wait to see him in his upcoming shows The Righteous Gemstones and White Lotus, we talked about the holiday season and his campaign that he did with Walmart as well as what it meant to him in a full circle moment.
This month, we also chatted with former WWE Superstar (wrestled under Paige) and currently AEW wrestler Saraya! We talk about growing up in a wrestling family, coming to the WWE, being at the AEW, and upcoming projects that we should keep an eye out for.
This month's The Art of the Snack comes from Moon Rabbit in DC whose menu focuses on Vietnamese cuisine. We chat with Chef Kevin Tien who walks us through the menu, shares spices/ingredients of this cuisine, as well as what we can expect when we come into dine.
This month's Athleisure List comes from Casa Sol at Maxx Royal Bodrum Resort in Turkey and Hearty & Healthy in NYC's East Village.
This month we have our 9PLAYLIST from Chef Michael Voltaggio as well as Saraya who shares the songs that are on their playlist. Our 9DRIP comes from AEW's Saraya who lets us in on what she purchased for herself when she made it, her go-to style, and what she gave back to her friends, family, and mentors. Our 9LIST STORI3S comes from actor Taye Diggs who shares his must-haves in grooming, fitness, and style. Our 63MIX ROUTIN3S comes from Chef Alexandre Mazzia who shares his routines on what he does, enjoys, and has for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Kevin Tien of Moon Rabbit in DC, Chef/Owner Rich Parente of Clock Tower Grill, and Mixologist on behalf of Johnnie Walker, Ginn Choe.
Read the NOV ISSUE #107 of Athleisure Mag.
We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.
All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!
There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!
SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day
We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.
Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!
One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.
We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!
We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.
Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!
ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?
CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!
AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?
CHEF PC: Chicken Satay is my favorite!
AM: That’s great, I enjoyed it last year and am so glad that it is here as well!
When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?
CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!
AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?
CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!
AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?
CHEF PC: I’m so happy! Those are 2 of my favorite cities!
AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!
CHEF PC: Of course, we’re happy to have you!
THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively
At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.
AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?
CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.
AM: Tell us about the event that you were part of!
CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.
It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.
AM: What did you serve guests?
CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.
AM: What can guests expect when they come to Restaurant Yuu?
CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.
AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?
CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.
MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES
We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!
Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!
ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?
CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.
AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?
CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.
AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?
CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.
AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?
CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.
AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?
CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.
IG @mvoltaggio
After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.
We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.
We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.
AM: Chef Cenobio, what was the first dish that made you fall in love with food?
CHEF CENOBIO CANALIZO: Ooo that’s a question!
MATHEW GLAZIER: I want to hear this because I'm learning about you!
CHEF CC: No, no.
MG: We've worked together for 28 years.
AM: Ok, that’s a long time!
MG: That’s a question that I don't even know the answer to!
CHEF CC: Well, the first time, which I think I did was make homemade tortillas.
AM: Ooo
CHEF CC: Yes. In Mexico when I was eight years old.
That's the first that I learned. It was making tortillas and that's when I started cooking.
AM: Wow. And what was yours?
MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.
CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.
MG: They were much more authentic.
CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!
MG: He’s so creative!
AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?
CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.
AM: Wow!
CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!
MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.
AM: That’s amazing!
MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.
AM: Which is amazing!
MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.
But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.
And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!
AM: Wow!
MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.
AM: Plot twist!
MG: We do odd and even years.
AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?
CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.
AM: Why did you want to do it?
MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.
AM: So great.
MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!
AM: So what are we eating tonight? What are you guys serving?
MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –
AM: I would love to.
MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?
CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.
MG: I’m still trying to understand.
CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.
AM: Yum!
CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!
MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.
AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!
MG: You give two and I'll give one.
AM: Okay!
MG: Because you're the chef and as I said, I’m the pretty face!
CHEF CC: Number one.
AM: Okay.
CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.
For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.
MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!
CHEF CC: We do shrimp, steak, and chicken.
Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.
MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?
CHEF CC: Yes, the Chicken Tinga!
MG: No!
CHEF CC: Which one?
MG: Taco al Pastor!
AM: Yes! I love Taco al Pastor!
MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.
CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.
You know the way that we have the color, how we cook the meat! It's a killer and she loves it!
MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.
AM: Yeah, being by Barclays is such a great location.
MG: We only have like 10 tables.
AM: Wow.
MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.
Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!
You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.
For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.
PF: How much is the surf and turf?
MG: That’s the most expensive item on the menu and it’s like $42,
CHEF CC: It’s for 2 people!
AM: Oh okay!
MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.
How big is the steak that is on there?
CHEF CC: 8oz. We serve it with a side of rice and tortillas.
MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!
PHOTOGRAPHY CREDITS | Paul Farkas
Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.
We've always been a proponent of the power of creativity. When it comes together, there's something about being able to explore ideas and being in inspirational environments that allows concepts to grow!
When we heard about TECHNICA HOUSE, this creative space piqued our interest as this vinyl listening lounge is an impressive showroom space that allows you to know more about Audio-Technica's headphones and speakers, has a space to create podcasts, is a working office, and also has innovated automation machines by AUTEC to make sushi!
After hearing about this space, we decided that it would be the perfect location for our Lo-Fi Vibes Editorial which is Fall forward with easy styles that can be worn when you're taking in your latest music find, working on your next project, collaborating with those that are like minded and being able to enjoy wherever the day takes you!
LO-FI VIBES EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | MUA Sang Le | MALE MODEL Ben Simic |
IG @pvfarkas
LO-FI VIBES EDITORIAL | STYLE CREDITS
LOOK I PG 76 - 86 | MODEL - MICHAEL KORS Ribbed Knit Cropped Tank Top + Chocolate Burnished Leather Skirt | LAGOS Pink Caviar BCRF Ceramic Beaded Bracelet 9mm + Pink Caviar Single Station Diamond Caviar Bracelet 9mm | AIR & ANCHOR Set in Stone Necklace Set 18" - Tiger Eye | BEN - COLMAR Down Jacket with Envelopping Collar | White Tank | MAVI James Skinny | LAGOS Caviar Beaded Chain Necklace 12mm + Twist Curb Chain Bracelet 12mm |
LOOK II | PG 88 - 89 | MODEL - ATHLEISUREVERSE Bomber Jacket | SPLITS59 Ashby Rib Crop + Theo Rib Short | LULU FROST Plaza Rectangle Link Necklace Base - Gold + Plaza Letter K Charm | PRINCE TENNIS Sneakers | MZ WALLACE Micro Crosby Sling | BEN - ATHLEISUREVERSE Sleeveless Hoodie | MICHAEL KORS Camouflage Denim Cargo Jeans | LAGOS Twist Curb Chain Bracelet 12mm |
LOOK III | PG 104 | MODEL - SPLITS59 Ashby Ribbed Tank | GREY BANDIT Unwritten Love Knit Pants - Green | PONO BY JOAN GOODMAN Sea Chain Necklace - Hawaii | BEN - LX3 Olive Track Jacket + Olive Track Pants | PSYCHO BUNNY Graphic Tee |
LOOK IV | PG 106 - 111 | MODEL - ATHLEISUREVERSE Varsity Jacket | MICHAEL KORS Cropped Tank + Colby Extra-Small Burnished Leather Shoulder Bag | TOMMY HILFIGER Wide Leg Jean | AIR & ANCHOR Double Standard Necklace with Cuff Keeper, Putting it in Writing - A + M | BEN - | LX3 Oversized Cream Hoodie | MAVI Jake Slim Leg | LAGOS Caviar Beaded Chain Necklace 12mm + Twist Curb Chain Bracelet 12mm | NIKE Air Jordan |
LO-FI VIBES EDITORIAL | PHOTOGRAPHY CREDITS
| SONY Alpha A7R V, FE 50mm F/1.2 GM, FE 24-70mm F2.8 GM II, FE 70-200mm F2.8 GM II, FE 90mm F2.8 Macro G OSS + HVL-F45RM Wireless Radio Flash |
We enjoyed shooting our Lo-Fi Vibed Editorial at TECHNICA HOUSE and we wanted to find out more about this space which recently opened, what they offer in this creative destination, and how you can get to know more about them. We took some time to chat with Takayuki Tanaka, the CEO of TECHNICA HOUSE to find out this and more.
ATHLEISURE MAG: You just launched TECHNICA HOUSE New York earlier this month. This space is above SUSHIDELIC which we covered last month in The Art of the Snack. Tell us about the Japanese technology companies AUTEC and Audio-Technica that came together for this space.
TAKAYUKI TANAKA: TECHNICA HOUSE is a unique collaboration between two iconic Japanese technology companies, AUTEC and Audio-Technica, both bring their expertise, heritage, and commitment to fostering the next generation of creators into this space.
AUTEC is known for its innovative sushi robots, designed to deliver chef-quality sushi with unmatched efficiency. By merging tradition with advanced automation, AUTEC empowers chefs to maintain the authenticity of Japanese cuisine while optimizing operations. Their focus on culinary technology has revolutionized the food service industry and created new opportunities for emerging culinary creators to innovate.
Audio-Technica, a global leader in high-fidelity audio equipment, has a long history of supporting artistic and creative communities. Their expertise in sound technology elevates the experience at TECHNICA HOUSE, offering an immersive auditory environment. Audio-Technica's involvement speaks to its dedication to fostering creativity through sound, empowering emerging creators in music and art.
Together, TECHNICA HOUSE celebrates Japanese heritage while providing a collaborative space where food, music, fashion, and art converge. This venture is designed to nurture creativity and inspire the next generation of innovators, offering a unique platform for emerging creators to explore new possibilities and ideas.
AM: It seems that TECHNICA HOUSE - New York merges food, music, fashion, and art together. Why was it important for you to have these elements in one place?
TT: Merging food, music, fashion, and art at TECHNICA HOUSE was a natural progression at TECHNICA HOUSE was a natural progression of our vision to create a dynamic space where creativity and cultural expression thrive. Each of these elements speaks to the core of human connection and emotion. Food brings people together and is a universal language; music is the heartbeat of culture, evoking powerful emotions; fashion reflects individuality and artistic expression; and art gives form to imagination and ideas.
Combining these elements in one space fosters a platform where creators from diverse backgrounds and industries can collaborate, share ideas, and inspire each other. TECHINICA HOUSE is more than just a venue—it's a movement that encourages innovation and exploration across disciplines. We wanted to create a tradition can fuel modern creativity, and emerging creators as well as established creators as well push the boundaries of what's possible in a collaborative environment. This holistic approach creates a vibrant atmosphere that invites people to be part of something bigger, sparking new ideas and connections.
AM: In terms of the concept of TECHNICA HOUSE, are there others in addition to the one in New York and if not, do you plan on having other locations?
TT: At present, the joint venture TECHNICA HOUSE in New York City is our sole location. While our primary focus is on establishing a thriving community here, we have aspirations to expand TECHNICA HOUSE to other cities across the United States and around the world. By doing so, we aim to celebrate and support emerging creators in various regions.
AM: Can you tell us about who designed the space and what visitors can expect to see when they are entering this space?
TT: The space was designed by Yoshiyuki Morii of Cafe Co, incorporating the aesthetics and heritage of both AUTEC and Audio-Technica. At TECHNICA HOUSE NY, visitors can immerse themselves in a state-of-the-art listening experience featuring top-tier Audio-Technica analog audio equipment to listen to the 2000 vinyl records collection. The space includes a fully equipped conference room, a dedicated podcast studio, and an AUTEC sushi counter where chefs showcase cutting-edge robotic sushi-making technology.
AM: You have over 2,000 records here. How do you go about acquiring them, are their genres that you tend to focus on?
TT: Our record collection has come from various sources, both local and international. Many were donated by Audio-Technica staff members, discovered at local thrift shops and secondhand record stores, or sought out by company leadership. Some of our favorites are the Japanese pressings of classic American albums.
AM: What can we do in this listening lounge which also allows us to hear music on your headphones as well as your speakers?
TT: We have a variety of headphones and turntables on display, like our colorful Sound Burger and our pro-grade High-end AT-LP7. Visitors are welcome to hook up a pair of M50x headphones to any of our turntables and enjoy a listening experience. We also have a pair of our newly released AT-SP3x Bluetooth Speakers if they're listening with friends.
AM: Can you tell us about the equipment that is available there?
TT: AUTEC’s food-focused experience at TECHNICA HOUSE highlights the latest innovations in sushi-making technology. On display are cutting-edge sushi robots, including ASM895A The Rice Sheet Maker for sushi rolls, ASM260A The Sushi Roll Cutter, ASM410A The Nigiri Sushi Rice Ball Maker, and ASM575A The Handheld Onigiri Rice Ball Maker, showcasing the precision and efficiency that define modern culinary automation. One of our goals is for chefs to visit this space to tap into their creativity and explore the potential of integrating these robots into their culinary processes.
TECHNICA HOUSE displays a wide variety of Audio-Technica products: from high-end turntables to limited edition headphones and microphones, to a collection of artistic signed A-T gear. We prominently feature the NARUKA MI Headphone Amplifier, a premium piece of audio technology built from kurogaki wood. Very few of these exist in the United States. We welcome guests to pull a record off the wall and enjoy the listening experience at our space.
AM: As Audio-Technica continues to create new products, will they find their way into TECHNICA HOUSE - New York? Will there always be someone on site that will be able to walk you through products?
TT: While TECHNICA HOUSE is currently open to the general public for select events and collaborations, we're actively working to expand our accessibility. Stay tuned for updates on future openings and opportunities for general visitors to experience our space.
AUTEC and Audio-Technica staff are regularly at TECHNICA HOUSE and are available to schedule visits for those genuinely interested in the space. While we're happy to arrange appointments, we may only sometimes be able to accommodate every request due to the nature of the space. We appreciate the understanding of those wishing to explore this creative hub.
AM: Tell us about the podcast studio and the conference room.
TT: The podcast studio is a little respite from the noise of a bustling Soho. It's an isolated studio space, acoustically treated from floor to ceiling. We are recording original podcasts and digital content in the space and are beginning to bring outside creators in to use the space for their content creation.
Our debut series, AT Sometime, Somewhere, features artists and creatives from New York City telling stories of their ambitions, failures, successes, and the moments that helped them find their voices. We look forward to future series featuring an even wider variety of artists, stories, and topics.
AT-ONE Studio is designed to make production as simple as possible. On top of that, it's built for comfort. Recording in the studio is like chatting in a high-end living room with your friends.
AT-ONE Studio is for both Audio-Technica podcast projects and outside artists and organizations who want to rent time in the space. We'll be introducing a rental fee menu soon. If you're interested in collaborating on a project with A-T or using the studio to produce a personal project, give us a ring through the TECHNICA HOUSE website.
The conference room is available for meetings of all types, and it features a large Frame-style television connected to a hi-def camera for remote meetings, plus an Audio-Technica ceiling array beamforming microphone - the ATND1061.
AM: You also have a sushi counter along with robotic sushi making technology. What kinds of sushi do these machines make?
TT: AUTEC's sushi robots are designed to assist in various aspects of sushi-making rather than creating a complete sushi dish. These machines automate essential tasks like mixing and seasoning rice, forming rice sheets for rolls, shaping rice balls for nigiri, and cutting rolls with speed and precision. By handling these repetitive tasks, our robots enable chefs to focus on their creativity and the artistry of sushi, all while ensuring consistent, high-quality production.
AM: When is this space open to the general public and how do they go about reserving a time to come in?
TT: Currently, TECHNICA HOUSE is not fully open to the general public, as our primary focus is hosting select events and collaborations. If you're interested in exploring partnerships or attending a specific event, we encourage you to reach out through the contact information provided on our website. While we may not always be able to accommodate all requests, we're happy to consider inquiries related to our mission and space. In the near future, we plan to expand access to general inquiries and reservations.
AM: What kinds of events will be offered here and do you have anything coming up for the fall and/or holiday season?
TT: We're currently crafting our event calendar, which will include a variety of engaging activities for the community to participate in at TECHNICA HOUSE. Stay tuned for exciting announcements to come.
AM: How will you reach out to creatives to come to this space?
TT: We're building a strong community at TECHNICA HOUSE by leveraging our existing network of creators and brands with whom we've built relationships. Our organic approach allows us to grow with emerging creators through word of mouth, meaningful collaborations, and increased visibility across various channels. We'll continue to foster this community through engaging activations such as open houses and events to connect with potential collaborators.
Read the OCT ISSUE #106 of Athleisure Mag and see LO-FI VIBES EDITORIAL | Technica House in mag.
This time of year, we're enjoying the changing of the leaves, the crisp air, adding a few fun layers, and getting in all the football games possibly from college to pro! Whomever you're cheering for, it's an opportunity to gather with family, friends, and colleagues throughout the week whether you're tailgating or homegating!
We headed over to Chef Eddie Jackson, NFL veteran and host of Food Network shows' Outchef'd and Christmas Cookie Challenge to talk about how we can take our entertaining to the next level when our teams are hitting the field, how we can make it easy on ourselves, his football picks, and of course his upcoming show for the holiday season!
ATHLEISURE MAG: So what was the first dish that made you fall in love with food?
CHEF EDDIE JACKSON: Ooo, so I grew up in a family of chefs. My grandmothers on either sides were chefs. Yeah, and I just remember making biscuits in my grandmother's kitchen when I was like four or five years old.
AM: Well, you know, being an NFL Alum, we know that, you know, a thing or two about playing the game, we know you're watching it and of course what foods pair well with it. You know, whether we're tailgating or at the stadium or we're homegating, how can we make the perfect pairings for our next football game?
CHEF EJ: Well, first off football season is my favorite time of the year. For one, I love football, but two - it's all about tailgating and homegating. I made a cookbook that's all about homegating recipes, right? And so, I love giving people tips to show them how they can homegate tailgate, like a pro. And in this instance, I've teamed up and partnered up with Bota Box wine to create these delicious pairings, with some recipes. But then also, picking and choosing some of the wines that they have to go with different flavors that I created with the wings that I made for them.
AM: I mean, that's amazing and I love a good wing! I actually have a wing recipe coming out next year in a cookbook.
CHEF EJ: Hold on! You just have a wing recipe?
AM: So it's a compilation. So we've been doing different cookbook recipes where it's always been a number of other chefs that have also participated and this is our third one. I made a very tasty recipe that will be out next year! It’s a very zippy Mezcal Chimichurri wing!
CHEF EJ: Ooo, I see you Kimmie!
AM: I know right? I mean, I know you love a good chicken wing so how can we take our wings to the next level Chef Eddie style?
CHEF EJ: Alright! So I have a few things that I that I've created so the thing about homegating and tailgating is that you want to find different flavor upgrades, but you want to keep things simple, right?
AM: Exactly.
CHEF EJ: So I have some brawts that I've uh braised in some white wine. I have this Bota Box Pinot Grigio that we braise the brats in to kind of cut through some of the fattiness that brats can have. Another upgrade that you can do is like I have a slider recipe, right? So, sliders are simple. Everybody knows how to make a slider. So what we're going to do, is we're going to upgrade it and make a spicy ketchup. And in this instance, I'm making a jerk ketchup.
AM: Oh wow, okay!
CHEF EJ: I lived in Miami for a while and so I kind of fell in love with those jerk spices and jerk flavors. So we're gonna add that to some sliders to upgrade it. And then we get to the the piece de resistance, right? So we have some wings! I have a whole chapter in my book about wings!
Don't do, takeout, you can make wings! Wings are super easy! You can make your own different sauces and you can control the pairings, you can control the spice and smoky levels to the wings. So I have this wing recipe that's a little bit, smoky a little bit spicy and that's great to pair with something like this Bota Box Revolution, which is a red blend. It's going to cut through some of the greasiness that these wings have, right?
AM: Right.
And why did you want to, you know, partner up with Bota Box?
CHEF EJ: Well, first off. I love the brand. I have boxes of this at my house that they sent me. I thought, ok, this is delicious! Not only that, but I think that Bota Box brand is perfect for tailgating, right? So, no cork screw, it’s easily portable and it has a handle right on top, but not only that in this 3L box, you have 4 bottles of wine. Now, you look like the type of person that loves a little wine right? 4 bottles of wine in one box!
That’s perfect for tailgating, if I don't say something myself. But then it's just a great brand and it’s eco-friendly all these things. I think that, you know, the thing about tailgating is that you want one-handers. So you get you one of these 500ml - you got that in one hand. You got a brawt in the other hand. You know you’re just going back and forth. Take a little sip. Take a little bite of the bratwurst.
AM: Yup.
CHEF EJ: Perfect for a tailgate and overall, it's just a great company that I fell in love with once I did my research on it. I tasted some of the wines and felt that I could get behind the product and it's been a beautiful pairing. See what I did there?
AM: I caught what you did there! I Love the pairing.
CHEF EJ: It’s been a beautiful pairing ever since.
AM: So what tips do you have for people who are hosting? A lot of times we're so into creating that tailgate or that homegate that maybe we get lost in the kitchen as opposed to watching the game and hanging out with our friends. So what can we do to prep ourselves a little better?
CHEF EJ: So just like on the football field, it's all about preparation and execution. Like I said before, you want to focus on the food and the drink. So you want to keep it simple. So all of my recipes are really simple but I have these really good tricks and things to upgrade it so that you're not spending a lot of time. But then not only that, you take this Bota Box, it's already made for you. We're not spending time making the drinks. All you have to do is just twist it off and pour it. You don't have to worry about a corkscrew. So it's more time that you get to spend watching the game, hanging out with your friends and keeping it simple!
AM: Keeping it simple is always good! So we are in the thick of the football season right now. Who are you cheering for? Who do you predict is going to the Super Bowl?
CHEF EJ: You know, I keep getting this question over and over. I'm a huge football fan, right? My favorite team is the 49ers but we're not looking too good right now. We kind of had an up and down season so far just because of injuries, but this season has been very unique because it's so many teams that are good - that has have never been good.
AM: 100%
CHEF EJ: Detroit Lions are really good. In the last couple of years, I’m like, where did they come from? They've been terrible for so long! So now all of a sudden, they’re really good! So I think that the Detroit Lions have a great chance of making it to the Super Bowl. Baltimore Ravens have a great chance to make it to the Super Bowl. Of course, the Kansas City Chiefs. You also have Buffalo. The Buffalo Bills are really good! Let's not forget about the Vikings and how good they're doing right now. So, it's just so many teams that are just killing it, this season. I mean, I'm really excited because, you know, it's kind of like, in basketball you get tired of seeing the Golden State Warriors every year.
I want to see a new team this year kind of shine and so, that's why I'm excited about this season.
AM: Well, we just came off of covering the Food Network NYC Wine Food Festival over the past four days. So it's been a hectic few days. It’s always great seeing you on Outchef’d or the Christmas Cookie Challenge. Are there any upcoming programs that we should be keeping an eye out for from you?
CHEF EJ: Yeah, so actually the Christmas Cookie Challenge is going to start up in a in a couple weeks now because believe it or not, we are getting into the holiday season. I can't believe that!
AM: I know right, this is the season!
CHEF EJ: I know! I also saw in a shopping strip that they had Christmas lights out a couple of days ago!
AM: I saw a Christmas commercial last night and heard Christmas music and I'm like, wait that's too soon! You at least have to wait until Halloween is over!
CHEF EJ: So that'll be coming out in a couple of weeks and, you know it’s the holiday time once Christmas Cookie Challenge comes on! We’re going into our 8th season. So once that starts to play that's when I know it's it's the holiday time!
AM: Are there other projects you have going on outside of TV that you would like for us to know about?
CHEF EJ: I mean, I stay busy. I have two young kids. I'm always busy. I woke up in the middle of the night and I was like, you know what? I'm ready to write my second cookbook.
AM: Alright now!
CHEF EJ: I'm gonna start working on my second cookbook and maybe Homegate Like a Pro 2.0, you know what I mean?
AM: For sure!
CHEF EJ: So maybe I will have a whole section in there with wine pairings. I don’t know.
AM: Nice, we’re here for the elevation!
PHOTOGRAPHY COURTESY | PG 55 Food Network/Christmas Cookie Challenge | PG 56 Outchef'd | PG 58 Bota Box |
Read the OCT ISSUE #106 of Athleisure Mag and see YOUR NEXT HOMEGATE | Chef Eddie Jackson in mag,
For the past few years, we have enjoyed seeing Kamie Crawford on our screens in one of our long time favorite shows, Catfish! It's always fun to watch her dig into their cases, assist those being catfished, and offering a shoulder to cry on as she looks to understand what they are going through. In addition to her role here, she has expanded her TV Personality work in such shows as Are You The One, and she launched her own podcast, Relationsh*t where she talks about various relationships with her guests.
We caught up with Kamie while she was here in NY at a coffeeshop on the UES which felt like the perfect place to talk about her journey, how she engages in self-care, how she navigates this season and boosts her immunity, as well as some of her favorite reality shows.
ATHLEISURE MAG: We have been fans of yours since you were Miss Teen USA in 2010.
KAMIE CRAWFORD: Oh we go way back then. Oh yes, it’s so good to meet you!
AM: So good to meet you and it’s been great to see how you have built your career, and just all the different things that you've done! Did you ever think looking back that you would have been the co-host of Catfish for a number of seasons and doing TV personality, work, and being a voice of women and just all of these different things coming from the Midwest, which I am also from.
KC: I had no idea! So I was born in Cleveland, and as you know, I grew in Maryland, but my roots are still in Cleveland. My grandma still lives there.
I think that when I was younger, I always had it in my spirit that I wanted to do something to make people feel good about themselves. At the time, I thought that I wanted to be a dermatologist so my life was going to look completely different than it does now. But then I realized that I could do that through TV work.
AM: Yeah.
KC: Like, that is what I do on Catfish, it is what I do on my podcast. It’s what I do just in my everyday life. That is something that I strive to do. So, I think that I didn't think that it was going to look like this –
AM: Right
KC: But I knew that my life needed to be in service in some way.
AM: I love that
KC: Thank you!
AM: It's very cool.
You're constantly on the go traveling, where do you enjoy going and how do you stay healthy when you're going from place to place?
KC: Oh, well it is hard because I'm always on a plane and for some reason I always get sick when I travel.
AM: Yup.
KC: So, the good thing is that Mucinex Nightshift is now in my life and I have it as a part of my wellness kit - always with me. It's amazing because you can take it at night, so you can sleep better.
AM: Exactly.
KC: And then have a better morning the next day and be able to Girl Boss your way into things. But you can't Girl Boss when you're not feeling well!
AM: 100%
KC: It's very difficult for me. So that's definitely one tip that I have. The other one is making sure that I'm staying up to date with my vitamins. When my hormones are out of whack, I feel it.
AM: Oh yeah!
KC: I definitely feel it. I feel like newly into as a couple months, like cycle tracking and trying to balance my hormones. So taking the right supplements has been vital for me because you don't realize how many nutrients like you're depleted of. So that's definitely key. And then just like, making sure that I stick to my routines. My workout routine is not just a part of my physical health and well-being, but my mental health and well-being. So while I hate working out just as much as anyone else, I love the way I feel right when I do it. Like I just feel so accomplished.
AM: Yeah
KC: When you finish a workout class and you're like, oh I feel like that you feel good about yourself versus when you like go weeks without doing it - I hate that feeling.
AM: It's the worst feeling. You're like, all right I gotta get it together.
KC: Exactly.
That's why I like living a life with no regrets! It’s part of Mucinex's campaign. So that's what I like to do to make sure that I'm setting myself up right for the week.
AM: Wow.
Tell me about the Living With No Regrets Campaign.
KC: So Mucinex is all about, No Regrets and making sure that you are taking your next Nighshift the minute you feel those symptoms coming up that night. Take that medication so you can wake up the next day and have no regrets because sometimes we'll go through the symptoms and we'll be like “I'll just sleep it off.”
AM: Yeah.
KC: Then you wake up the next day and you feel like you just got hit by a bus! I've been there many times. It's always good and the right decision to set yourself up from that night so that you feel good the next day. But then also the funny thing is that Mr. Mucus, the Mucinex drug is now on Tinder. So if you're swiping and you see him –
AM: Ok –
KC: Make the decision that's best for you. But I went on a date with him today –
AM: Ha!
KC: And it was not great!
AM: Oh
KC: Don't make that regretful decision. Thank you.
AM: So this whole nighttime aspect of this product seems great.
What do you do for your self-care?
KC: Therapy is a part of my self-care. I am in therapy once a week. It's funny though. I've never met my therapist in person, only on Zoom.
AM: Nice.
KC: If we were to cross paths, I don't know what I would do. I think I would give her a huge hug because she's just amazing. So that's a part of my self-care, working out is a part of my self-care. Honestly, some people would say this is not self-care, but Doom Scrolling on TikTok. Sometimes when you're feeling down, you just need a laugh.
AM: I can see that.
KC: TikTok has all the laughs that I need. So I like to do that. But then I also like to spend time off my phone, with my friends, with my family, with my man, like I want to be out at, you know, a cafe with some chips and some Spinach and Artichoke Dip.
AM: Yes.
KC: Having a juicy conversation. Like that is self-care to me.
AM: That's amazing and well-rounded and nicely balanced. I got stuck in The TikTok of WTF Did I Marry! It was a busy time and at first I was like, what is this and then I remember a number of nights where I was on episode 42 getting all the details!
KC: Oh I saw all of the parts – all of the parts every single one!
AM: I'm still following her. Like what what's your life? Like what's going on?
KC: She's doing amazing!
AM: For sure, her life now got optioned into a show. I'll be watching all of it.
KC: She is doing great! I love her and shout out to Reesa Teesa!
AM: You’re killing it Reesa!
it feels like this time of year, you know, obviously we're in the Fall, but we're looking at the Holiday Season. So there's just a lot of stuff that's going on and then you also have the cold and flu season. So how do we prioritize our health and our wellness routines during this criticla portion of the year?
KC: Well I would say, you know, the change in weather and even the change in time affects everyone. It affects everyone. I don't know anyone who is like absolved from seasonal feelings, whether it's using depression, or just like seasonal sadness, we all go through it. The Holiday Season especially isn't happy and jolly for everybody.
AM: True.
KC: So I think that, you know, when you can spend your time with people that love you and care about you, you should prioritize that? Also making sure that you're not getting sick because then you will really miss out! I have had that. I have had the flu on Christmas one year and it was terrible.
AM: Oh no!
KC: This was before Mucinex’s Nightshift as it didn’t exist then, obviously. But I literally had to go to the hospital on Christmas night.
AM: That’s the worst!
KC: Terrible and that's not what we want. So make sure you're taking care of yourself. I'm sure that you're doing that mind-body and spirit all of it together.
AM: What are foods that you like to eat to boost your immune system? Like, I am always about keeping that immune system as high as I can.
KC: Oh yeah! Supplements, I take a lot of supplements, like I said, you know, balancing my hormones. That's a part of it. As women too, I feel like we're depleted of a lot of nutrients and we don't think about. So like B-12 is important, taking vitamin and making sure that you're getting all those things. Outside of vitamins, there's ways to get vitamins out of your food. Leafy greens have been a part of my life. It feels like a pain to have to consume as many leafy greens as we should -
AM: But that is what it is.
KC: That is what it is.
AM: Your body will thank you later!
KC: Kale is a necessary evil.
AM: I’m a big fan of kale!
KC: And then, you know, vitamin C, making sure that I'm drinking orange juice when I'm not feeling well. Another thing that I realized that helps me is like eliminating any kind of milky substance and I love a nice matcha latte, but when I'm feeling mucusy, anything with milk even if it's not whole milk no bueno. So that's like an elimination thing that I do.
AM: It’s always good to know what you have to navigate when you’re working around your health.
KC: Yeah, a lot of like spicy soups to get that nose going - I like to just drain it out.
AM: That’s always a smart one!
Tell me about your podcast.
KC: Relationsh*t!
AM: Yes!
KC: It's like my baby. It is - I love it. It's a relationship advice podcast. So we air every single Friday and I have different guests on every week to talk about a whole range of relationship topics. We say, we talk about all things relationships, the good, the bad and the straight up shitty. Because sometimes it's like that.
AM: Yeah.
KC: And it doesn't even just have to be romantic relationships. It could be the bad Tinder date that I went on. It could be the relationship that I have with myself, which I think is the most important relationship, sometimes even more important than a romantic relationship. But it could also be like I'm having a co-worker dispute or, you know, I'm having difficulty talking to my parents about coming out or anything and I like to bring on guests who can relate to the topic and, you know, we have celebrities, we have influencers, we have experts, you don't have to come on and like, spill your tea, but if you have something that relates to the topic – you’re more than welcome to share.
AM: I love that.
KC: Yeah. So it's a really nice little corner of my universe that I treasure.
AM: That is amazing!
Now I know you love reality shows, because I enjoy reading your posts when you're watching Love is Blind. Love is Blind is so good and I cannot wait for the last episodes.
KC: Exactly.
AM: And I think I'm going to start watching Love is Blind Habibi because I've heard so many things about it.
KC: Yeah I started that too!
AM: Yeah, I mean I have seen a number of the other global editions. Another fave is The Anonymous which just completed its first season.
KC: What is that?
AM: So The Anonymous is created by Studio Lambert which also does The Traitors, The Circle, Squid Game: The Challenge and Undercover Boss! It’s a social competition and when you’re watching it you can see elements from those shows in this. But basically people are all competing for something and then they go Anonymous and talk shit about someone, basically to get the person out. A lot of the competitors come from Survivor and other shows and they even have Andy King from Fyre Festival, but it’s on USA so you can see it on Peacock as well.
KC: Oh, okay. I’m going to have to watch The Anonymous!
AM: What reality shows are you watching?
KC: Love is Blind is everything and I highly recommend Love is Blind UK also!
AM: Same!
KC: It was so good.
AM: So good!
KC: So good - love that one. Love – Love Is Blind Habibi. Obviously I’m watching that. I love The Golden Bachelor.
AM: Yes!
KC: It's so good.
AM: In the best way possible in that the contestants in the house are just besties!
KC: They’re lika a little community. They are so loving and so sweet. Yeah. Just like, you know, they just are older and like don't care about the nonsense. So I love that. I did not watch this season of Love Island USA but I have been an avid Love Island UK watcher. I binged 6 seasons during the pandemic.
AM: Nice.
KC: I started thinking with an UK accent as it was so deeply ingrained in me. So, I love Love Island in general. I also love RuPaul’s Drag Race. Honestly, I don't think there's a reality show, that I haven't, at least tried once!
And obviously, the shows that I'm on, I love those too!
PHOTOGRAPHY CREDITS | PG 40 - 45 Courtesy Kamie Crawford's IG | PG 46 MTV/Are You The One | PG 48 Joey Andrew |
Read the OCT ISSUE #106 of Athleisure Mag and see THE REALITY OF SELF-CARE | Kamie Crawford in mag.
We kicked off a fantastic 4 day period of culinary must haves at the Food Network New York City Wine Festival and the night before these activities, we made our way to HYUN. Owned and founded by Jae Kim, this upscale Korean barbecue restaurant located in Koreatown will definitely take your love and appreciation to Wagyu to the next level!
It's an experience that's not to be missed with each table having electric grills as meats are made in front of you. We enjoyed sitting in one of their private dining booths. It's also fun to share your dishes with your party. We wanted to know more about HYUN as well as THE HYUN which it also owns, the first butcher shop in the US that sells Wagyu beef! We caught up with Jae himself to find out more!
ATHLEISURE MAG: Before we delve into HYUN, can you tell us about being the founder, your background, what led you to creating the restaurant and what the ethos is behind this eatery.
JAE KIM: I moved to New York City, from Korea, around seven years ago to complete my doctoral degree. When I became homesick for my native cuisine, the idea of HYUN was born, a place to showcase my homeland’s traditional, time-honed Korean flavors.
AM: What can guests expect when they come to HYUN when they're dining with friends and family in terms of the ambiance/decor of the restaurant?
JK: HYUN features a minimalist Japanese Zen design. The front room has sizeable black barbecue tables accented with slate grey booths and beyond the main dining room, there are four private dining booths, each seats up to four, and one larger space seats up to eight. Slatted wooden doors then enclose each for a more immersive and exclusive dining experience.
As part of the restaurant experience, guests are assigned a personalized server that provides one-on-one service
AM: We're looking forward to our upcoming Media Tasting at HYUN and we know that we will enjoy the HYUN-makase. Can you tell us about this?
JK: I have streamlined the HYUN-makase, to a new three-course barbeque tasting menu of wagyu beef cuts priced at $159 per person.
The HYUN-makase features 12 daily cuts of beef from my proprietary wagyu butcher shop, THE HYUN Premium Butcher Shop, including: short rib, known for its juiciness; chuck short rib and tri rib, aromatic and beefy in flavor; ribeye, prime-cut that is rich and buttery; striploin, prized for its balance of tender Japanese wagyu beef protein and aroma of beef marbling; filet mignon, prime-cut known for its tenderness; rib caps, rich in intramuscular fat and marbling; ribeye cap, tender and delicate texture; chuck flap and flap tail, intensely beefy flavor; and two premium cuts, culotte and culotte body, deep in color and flavorful in texture. The selection changes daily depending on meat cut availability each day. Each cut is then flawlessly presented on a bamboo Hinoki tray, prepared, cut, and cooked by the server.
They are followed by the next course of Marinated Wagyu (portioned based on party size), short rib with a 48-hour marination consisting of Korean seasoning, sugar, honey, Korean apples and pears, served with grilled onions. Guests can indulge in an encore course of three of the customer’s favorite cuts.
AM: What are the sauces and salts that can be paired with our Wagyu as we enjoy our meal?
JK: HYUN offers a selection of house-made salts to accompany the Wagyu, such as: truffle, cabernet, or wasabi-flavored salt, as well as Ssamjang, a red chili paste sauce.
AM: To enhance our mains, what are 3 sides that you suggest?
JK: I recommend the Sot-bap, pot-cooked rice topped with sea urchin (Uni) and fresh truffle; South Korean Imsil cheese great for cooking on the grill; Uni, fresh sea urchin from Hokkaido, Japan, served atop either rib eye or tenderloin and Gamtae seaweed from Korea; Naeng-Myun, Arrowroot noodles in cold wagyu broth with pickled radish and assorted vegetables.
AM: What are 3 cocktails that you think we should consider trying to enjoy with our dinner?
JK: I recommend our Signature Cocktails which feature the Bori Highball, Toki Whisky, Korean barely tea and soda; and From Jeju, Hendrick’s Gin, Korean tangerine tea and hallabong. Non-alcoholic beverages: Hallabog-Ade, preserved hallabong, citrus and soda
AM: What are 3 desserts that you suggest that we can share with friends and family?
JK: Our dessert menu concludes the luxurious meal with Bingsu, a green-tea-flavored Korean shaved ice dessert; Hojicha Ice Cream, a house-made roasted green-tea-flavored ice cream; and house-made Shiso Sorbet.
AM: We are firmly in the fall and looking forward to the long holiday season up ahead. Are there any specials, offers, or events such as NYE coming up that you would like for our readers to know about as they plan ahead?
JK: We offer a premium gift set package of wagyu at our butcher shop, THE HYUN. This is perfect for gifting this holiday season. We plan to use this for various promotions, and we are considering various options/events depending on the characteristics of each holiday, so stay tuned for more details.
AM: Tell us about THE HYUN, the first premium Japanese Wagyu Butcher Shop in the US that is located in Gramercy Park.
JK: THE HYUN Premium Butcher Shop is the first premium Japanese Wagyu butcher to import prized whole boneless cattle and butcher on-site. The first floor is a retail shop with three refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled and beautifully packaged. Each cut comes with a step-by-step cooking guide, custom designed insulated bag, and linen covered ice packs. Below the shop is a 2,000-square-foot space that houses the wholesale butchering operation. This area features state-of-the-art freezers for storing cattle and dedicated butcher stalls where the wagyu beef experts skillfully butcher and package the meat using their proprietary vacuum packing system. This innovative packaging allows the steaks to remain refrigerated for up to three weeks after shipping.
AM: Tell us about the design and aesthetic of this shop.
JK: Nestled in the heart of Gramercy Park, the shop is a testament to Japan’s minimalist aesthetic. Its design, reminiscent of a luxury atelier, perfectly blends elegance and functionality. Two stone cubes at the entrance resemble butcher blocks, with long, cleverly designed refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled, beautifully packaged, and vacuumed sealed using THE HYUN’s exclusive vacuum seal for freshness.
AM: In terms of of the premium Wagyu that is offered at THE HYUN, can you tell us anything about how you source the offerings that come from the prefecture which are made available here whether you're walking in the shop or receiving a shipment?
JK: The Beef Cut selections: I collaborate closely with cattle farmers from various Japanese prefectures, such a Hokkaido and Kagoshima. Each month, a new region is featured. This rotating partnership ensures that Jae can offer the highest quality products to his clientele at the most approachable price points.
Top primal and secondary cuts are sold in ½ pound portions priced at $38.00 to $68.00. The full menu can be viewed here.
AM: With the holiday season coming up and people thinking about their gifting options, can you tell us about the packaging which we hear is beautiful and is perfect for a busy shopping season ahead!
JK: At the heart of the shop, on an elegant extended counter, is THE HYUN Collection. Here, customers transform from shoppers to curators of their culinary experiences for gifting. They can handpick their favorite cuts, and which are then placed in wooden box sets of three or six, then beautifully wrapped in Bojagi—a traditional Korean gift wrapping using colorful silk fabrics—and embellished with decorative tassels. This creates the perfect gift for any occasion.
AM: For those living in the city, are they able to have same day delivery?
JK: Yes, same day local delivery is available via the website, Uber Eats, Instacart, and Mercato, with national overnight shipping coming soon.
IG @hyun_nyc
PHOTOGRAPHY COURTESY | HYUN
Read the OCT ISSUE #106 of Athleisure Mag and see THE ART OF THE SNACK | HYUN + THE HYUN in mag.
