Read the JUL ISSUE #115 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Marc Murphy in mag.
Read the JUL ISSUE #115 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
This time of year is one that we enjoy because there are a number of events in this month that are filled with meeting new brands, enjoying those that are already on our radar and being able to take in unique experiences!
BCB Brooklyn gives us all the Summer vibes with the ability to hit Industry City for an expansive trade show that also includes their courtyard as well as events that take place around this event. It's about celebrating the hospitality community, educating, and of course getting in great sips and bites!
The day before this 2-Day event, we headed to City Winery at Pier 57 for Wine Enthusiast’s Sip of South America which showcased wines from Chile, Brazil, and Argentina! We listened to an informative panel about wines in this region, the terroir, their pairings, and where the industry is going! We also sampled a number of wines while talking to the winemakers!
Later that night, we made our way to Mister Paradise in NYC for a pre-event for BCB Brooklyn, Mixing with Mexico presented by William Grant & Sons showcasing Milagro Tequila. In a bit of a bar takeover, Bar Maruo (listed as a top 50 North American bar in Mexico City) created a series of Italian aperitifs with a tequila twist.
We also enjoyed an intimate tasting with Stilo Pimentel, who is an ambassador of the brand. He walked us through their portfolio as well as talking about what sets them apart from other Tequila brands.
We were definitely ready to hit the tradeshow of BCB Brooklyn on Jun 10th. As we have navigated this for the past few years, visiting the booths are a mix of 1:1 Tastings and simply visiting what speaks to you. We always like mixing it up and taking breaks in between. Last year, we sat down to talk with Jackie Williams who is the Event Vice President of BCB Brooklyn. Since we caught up with her after the tradeshow, she can provide great insights on a number of things that we saw this year as well as looking ahead to what we can expect next year!
ATHLEISURE MAG: We enjoyed this year's BCB Brooklyn from the tradeshow to the external events! We've had the pleasure of interviewing you last year as well as attending the show which was amazing. What can you tell us about new additions to this year's show that you were excited to execute?
JACKIE WILLIAMS: So glad to hear you and your team enjoyed this year’s event, and thank you for joining us! There were quite a few new elements this year, but one of the biggest was the spotlight on growing the “No and Low-Alcohol” category. From low-ABV spirits to non-alcoholic cocktails, it was amazing to see so many brands in this space have a strong presence at this year’s show. This growing movement was also on display in our education programming, which really speaks to how BCB Brooklyn serves as a hub for industry trendspotting and forward-thinking conversations.
Two other standout additions this year were our first-ever Brand Accelerator Pitch Competition and the Cirque de BCB Brooklyn event. Both reflected some of our core values at BCB Brooklyn: championing emerging brands and creating fun, meaningful ways for the community to gather.
AM: What are 3 brands that were new to the show we should have our eye on?
JW: There were so many incredible brands that activated this year, including Volans Tequila, Parch Non-Alcoholic Agave Cocktails and BŌKEN, to name a few. These newcomers made a strong impression, alongside many others who came from all over to showcase their gins, tequilas, liqueurs, aperitifs, no and low products, and more. While we’re seeing new names entering the space and participating in BCB Brooklyn, it’s also inspiring to see how returning brands continue to evolve and raise the bar each year.
AM: From an educational standpoint, what kinds of trends and hot topics were shared/discussed at this show?
JW: We had a phenomenal education line-up this year, thanks to our Head of Education Lynnette Marrero and our 2025 Education Committee. Some of the topics that resonated most included the continued rise of low-ABV and non-alcoholic offerings, entrepreneurial growth, and deeper conversations around cultural identity and representation in the hospitality space. Every year, we aim to provide programming that’s both practical and inspiring, where industry professionals walk away with more knowledge than they came with.
AM: The Courtyard Bar Takeovers are always a great highlight! What can you tell us about this?
JW: The Courtyard Bar Takeovers were such a fun part of BCB Brooklyn this year! We had a great lineup of people serving up drinks behind the bar, including rapper Ja Rule, who co-founded Amber & Opal, as well as The Original Pickle Shot and Jack Sotti from Renais Spirits. Beyond the cocktails, the courtyard became a space for connection and gatherings. One of my favorite moments there was the “Sip with PRIDE Meet-Up” with drinks provided by ALB Vodka in front of the BCB letters in Courtyard 7/8. It was a vibrant space for members of the LGBTQIA+ community and allies to network, exchange stories and build new relationships.
AM: We also enjoyed going to Ja Rule's lounge booth where we literally bumped into him which was a fun moment for us - what is your favorite moment of this show?
JW: It was great to have Ja Rule and his Amber & Opal Co-Founders join us at BCB Brooklyn this year. On top of having his amazing team onsite, one of my favorite moments from this year’s show was the first-ever BCB Brooklyn Brand Accelerator Pitch Competition, Presented by Women of the Vine & Spirits® & Diverse Powered Brands™. The finalists brought a ton of passion and innovation to the stage, and the winner received a prize package worth over $50,000 in services to help grow their brand. It was incredible to witness how impactful our show can be for businesses looking to grow in the industry.
AM: What were you most excited about at this year's BCB Brooklyn?
JW: There was so much to be excited about at this year’s show. From the high-energy Courtyard Bar takeovers to the depth of conversations in our VIP+ sessions, it’s hard to pinpoint only one thing I was most looking forward to. I will say, I always love seeing how each brand activates at their exhibitor booth and this year, brands like Barr Hill (showcased live bees), Ritual Zero Proof (had an ice cream machine) and Ketel One (had a pre-batched espresso martini machine) set the bar high for next year’s booth activations.
AM: Is there anything you can tell us about next year’s BCB Brooklyn as we’re already pumped for it!
JW: Believe it or not, we have already hit the ground running with planning for next year’s BCB Brooklyn, which will take place on June 9th and 10th at Industry City. While I can’t reveal too much yet, I can say we’re building on the momentum from this year and pushing to make 2026 even more impactful, inclusive and unforgettable.
As the end of Day 1 came to an end, we made our way to Williamsburg, BK to attend Une Petite Soiree presented by LPM Restaurant and Bar at Bar Blondeau which is located at the Wythe Hotel. This restaurant has locations all over the world and at this event, they showcased 4 of their mixologists that are from these global destinations! We enjoyed sampling the beverages, taking in rooftop vibes and more! Attendees enjoyed cocktails from Michter's Whiskey, Farmer's Gin, and Mezcal Los Siesta Misterios.
Getting a taste of French Riviera style was definitely a great time for all of us. Interestingly enough, we were able to go across the street for one of the biggest opening parties to kick off BCB Brooklyn! William Grant & Sons had a Block Party: Bowling Bash at Brooklyn Bowl where they showcased their portfolio of brands which included Hendrick’s Gin, Monkey Shoulder, Milagro Tequila, Glenfiddich Single Malt Scotch, The Balvenie Single Malt Scotch, Tullamore D.E.W., and Reyka Vodka. In addition, we had a number of savory bites, bowling, and listening to a live band that kept the energy going. It was great to talk to the hospitality community, meet up with others in the industry and to find a few cocktails that we had never considered and to put them in our rotation!
After a great day filled with walking the floor and enjoying great parties, we started the next day back at Industry City to continue navigating the show floor as well as to join our 1:1 Tastings with Hendrick’s Gin and Tullamore D.E.W. Being able to talk with the brand to find out more about the history, new items in their portfolio as well as how they will continue to connect with those that enjoy their brand is always informative and is one of the things that's great to find out and you never know how you'll know more about those brands within our Athleisure Media community as well.
As BCB Brooklyn came to a close, it wasn't quite over yet as we took a seriously immersive experience to bookend the past two days with Don Julio’s Por Amor: An Immersive Tasting Experience at Mercer Labs in Lower Manhattan. Mercer Labs Museum of Art and Technology is known for their cutting edge technology that allows you to see screens and a full multi-sensory journey. We were able to experience the first-ever full brand takeover that took place here.
Via an interactive tasting we smelled and sipped Don Julio 70, Reposado and 1942 and we were served them in unique ways.
We saw and heard Don Julio's origin story through immersive video projection, 4D sound, and atmospheric storytelling.
We also had the opportunity to create our own signature cocktail at a hands-on mixology station guided by expert bartenders and to name them. Although our event was press only, from Jun 12 - 15, there were limited complimentary tickets that were available to the public.
PHOTO CREDIT | PG 102 + 105 BCB Brooklyn | PG 106 - 113 Don Julio |
Read the JUN ISSUE #114 of Athleisure Mag and see BCB Brooklyn 2025 in mag.
This month, we make our way down to DC to enjoy a meal at Shilling Canning Co whose roots are based in agriculture and the art of canning. We sit down with Chef Reid Shilling to find out how his family legacy led him to bring his restaurant to diners who enjoy his California meets Maryland heritage cuisine. We find out about his culinary journey, the restaurant, and what we should think about enjoying upon our next visit in this month's The Art of the Snack.
ATHLEISURE MAG: When did Shilling Canning Company open and can you tell us the meaning behind the name and can you tell us the history of this family business?
CHEF REID SHILLING: We opened on July 10, 2019. We are coming up on our 6th anniversary. Hard to believe.
My family has seemingly always been on either construction or agriculture of some form. This dates back for as long as I can find in census records. Canning itself dates back to the Napoleonic wars where he offered a reward for for the invention of new food preservation techniques so that he could better feed his troops.
In 1809 that reward was fulfilled, by 1850’s the mason jar was patented, by the late 1800’s Ball started manufacturing them for home use, and in early 1900’s the can was brought onto the scene. This was a game changer for many farmers, as it extended their money making season beyond the growing season. My family was no different as they farmed in Carrol County, Maryland outside of Baltimore.
From 1935-1958 they operated several canning sheds packing under 10 or 12 different labels (Shillbro, Shilling Bros. Canning Company, Bethel Heights (the name of the road on the shed still stands on today) Weller, etc) and they packed for neighboring farms as well. They had really high standards of quality for what they packed, and even went to far as to label the cans “these peas packed fresh from our own farm.”
For me, this resonated. I spent a handful of years operating kitchens in California where I developed relationships with the farmers whose food I served and began to really understand the differences between well grown and raised food vs the quality of commodity grown and raised products . (I still keep contact with a lot of them today and sometimes I’m lucky enough to get their food here). For me, walking through the Santa Monica and Napa farmers markets was really inspirational, and my approach inherently became more “west coast” where I’d walk the market to select the products directly from the farmer, and then write a menu based on what I loved. I knew I wanted to bring that approach, the relationships with local farmers and the high quality food, back to the mid Atlantic where at the time (early 2000’s) that way of cooking was only being done by a handful of chefs. So like my ancestors, I really cared about the ingredients being used so the association between the two was seamless. It is seasonal Maryland/mid Atlantic farmhouse style cooking with California finesse: a blend of my heritage and my career travels.
AM: For those that have yet to dine at this DC restaurant, what is the ambiance of the restaurant in terms of the design?
CHEF RS: The ambiance centers around our copper wood burning oven, and open kitchen. Notes of the Chesapeake sprinkled throughout, marble chef's counter where you can experience our 7 course chef's tasting menu and interact with me and the kitchen team. It’s industrial, but with softer touch pillows, navy blue banquettes, and some appropriately themed artwork. Some replicas of my families cans make an appearance as well as some of the cans we have put up as well.
AM: Can you speak about the background of Chef Reid Shilling, where he trained and kitchens he worked in prior to coming to this restaurant?
CHEF RS: This July marks 27 years in the industry, most all of which occurred in the kitchen. I got a hospitality degree from Florida State University, worked for Hillstone Restaurant Group running the kitchens in some of their flagship properties like Hillstone on Park Avenue, Houston’s on the Santa Monica Farmers Market, Gulfstream in Century City/Beverly Hills and of course Woodmont Grill right here in Bethesda. I graduated from the Culinary Institute of America at Greystone, (where I met Sara, my wife and business partner) and then went on to work for Thomas Keller at Bouchon. I was part of the opening team at The Dabney, and then went on to do some consulting while pushing forward to getting Shilling open.
AM: What is the cuisine that can be enjoyed here?
CHEF RS: We highlight the ingredients of the Chesapeake, with a menu that changes with the seasons (not winter spring summer fall, but Rockfish season, tomato season, peach season, pumpkin season, Maryland blue crab, etc) so the menu is always changing and evolving.
AM: Why is seasonality so important to the menus that are offered here and what are the kinds of ingredients that tend to be on the menu during this time of year?
CHEF RS: Seasonality is so important because the overwhelming amount of ingredients we buy come from local small family farms. Yeah you can get blueberries in the supermarket all year long but that doesn’t mean they are good. Depending on the time of year they can come from any number of countries with minimal focus on the actual quality of the berry and how it’s grown. Our berries come from Annette, a farmer in Waynesboro PA (5 Sisters Fruit Farm) who will only hand pick and sell us fruit with the highest quality. I highlight her fruit with just a little jam (made from her fruit) and some lightly sweetened mascarpone and mint or hyssop from our culinary garden. That’s the difference. Right now we are getting Rockfish caught that morning from the mouth of the Patapsco River, Softshell crabs from Crab Alley Bay, Fava beans from both VA and PA, Black bass from a family that’s been fishing out of west ocean city MD for 5 decades. It’s so exciting because our growing season here in the mid Atlantic is just getting started.
AM: In looking at your Dinner Menu, what are 3 items from your Raw Bar that you suggest?
CHEF RS: We have had Orchard Point Oysters on our menu from when we opened, a great Beginners Oyster as they are mild and sweet because of where they are raised, tucked up in the east bay. Our Tuna Crudo is made with a salsa matcha that utilizes peppers we have preserved from last pepper season and Virginia Peanuts. Don’t miss that.
AM: For Smalls, what do you suggest that we should try?
CHEF RS: Deviled Eggs and our Country Ham Biscuits have become staples for us. Right now I’m loving the Early June Peas. Fireside Farms Sugar Snaps, Path Valley Farms Snow Peas are charred in the wood burning oven and served with hummus, and smoked yogurt. That dish was created by one of our chefs: Andre, and it’s been really popular. Don’t sleep on adding the Elysian Fields Purebred Lamb.
AM: When you're thinking about Mains, what are 3 that we should have in mind when dining with friends and family?
CHEF RS: Our version of Duck L’orange is awesome. The duck comes from La Belle Farms in the Hudson Valley, right now it’s the confit of a leg, and we serve it with glazed beets, and fennel. The Honey Bell Mandarins of course come from CA cause it’s tough to beat. The Rockfish is amazing, with a ragout of Lancaster fava and trout roe for pops of salinity. We brine the fish so the skin gets crispy when it's roasted over the coals. Amish Fried Chicken has been on our menu for 5 plus years and has become a signature item for us. Keep a lookout for more of that.
AM: We love a Tasting Menu and you have a 7- Course that you offer at Chef's Counter. Tell us about it.
CHEF RS: It’s a cross section of what’s best right now. I talk guests through the inspiration of the dish, where the products come from, and give you a really good idea about how intentional all our dishes and pairings are. It’s a personal, fun, and delicious experience.
AM: We find Happy Hour is a great way to know more about a restaurant as well as to enjoy meeting up with friends. What are 3 items you suggest from this menu in terms of bites and a beverage?
CHEF RS: $5 Martinis, $7 Dirty Martinis, and $9 Hogwash - yes, Hogwash. That’s our Applewood Smoked Bacon Fat Washed Bourbon Old Fashioned. Really an amazing cocktail. To eat, any of the sandwiches from our lunchtime concept ampersandwich will do. The Baltimore Pit Beef hits on notes from my childhood growing up in Baltimore. And of course we hand make the Brioche Benne Seed Buns.
AM: What are 3 cocktails that you suggest in terms of one s we should consider to pair with our meals?
CHEF RS: Miguel, our bar director, has done a great job of elevating the bar experience. The Fun and Funky uses cilantro from our culinary garden, the Finksburg Lemonade highlights our mint with Hendrick’s Gin (Finksburg is where the original Shilling Canning Company was) both of these play nice with our food.
AM: Brunch is an important meal for the week! What are 3 items from the Smalls, Mains, and Sides that we should pick the next time we come in to dine?
CHEF RS: The Buttermilk Fried Amish Chicken is our play on chicken and waffles; the Breakfast Burrito I’d put up against anyone’s: our handmade flour tortilla, 8 hour confit pork belly, crispy potatoes (triple cooked like our fries), preserved Fresno, black turtle beans, farm fresh scrambled eggs, fire roasted salsa. It’s not your ordinary burrito. The Vegetable Hash is unique too. It’s all the vegetables of the moment from our partner farms, roasted in the wood burning oven and then dressed with ramp butter I make every spring. A few dashes of our house made hot sauce and 2 poached farm eggs.
AM: Can you talk about the partner farms that you work with and why is it important for Shilling Canning Co to work with them?
CHEF RS: Fireside Farm, Shenendoah Seasonal, Lancaster Farm Fresh Co-op, Path Valley Farms, 5 Sisters Fruit Farm, Durgin Orchard, Orchard Point Oysters, Skilligalee Seafood, Autumn Olive Farms, Ovoka Virginia Wagyu, The Farm at Doe Run, Compass Winds Sorghum, just to name a few. It’s a lot harder to source this way but it’s the right way. The quality is better, and most are regenerative in their practices. The food has higher nutritional content and flavor as compared to commodity/mass produced products.
AM: Are there any events coming up that we should know about as we continue into the Summer?
CHEF RS: We have a few fun dinners coming up with our wine and liquor partners (Chandon/Buffalo Trace) as well as Fancy Ranch Amish Fried Chicken)
PHOTO CREDITS | Jennifer Chase
Read the JUN ISSUE #114 of Athleisure Mag and see THE ART OF THE SNACK | Shilling Canning Co in mag.
We're always looking for a great night out and Wonderland Bar is on our list as it is inspired by the idea of escaping into a whimsical, fairy-tale world. It's a dreamy, enchanting space that feels like a hidden oasis in the city. It's perfect for a date night, celebrations, or just hanging out with friends!
When it comes to going out to a lounge that has great bites and cocktails, it's about the ambiance and with lush greenery, playful lighting, and beautifully curated cocktails - you'll find it to be vibrant! Whether you're looking for something romantic, magical, or just fun and social!
The menu is a playful fusion of Asian-inspired small plates and elevated bar snacks which are designed to complement their cocktails and they are meant to be shareable.
For your next night out, we suggest that you pick items from both their Hot and Cold portion of the menu. For Cold, we suggest the House Chinese Pickled Cucumber, Hi There Sesame Cold Noodle, and Oyster with refreshing yuzu sauce. For Hot, we suggest their Sichuan Beef Stew Noodle Soup, House Fried Chicken Burger, and Shrimp & Crab Toast with French Baguette.
Savory dishes are a great way for us to continue enjoying a well deserved night out. They're even better when they are paired with a well crafted cocktail that you can not only enjoy but also share for your next post! We suggest ordering Bubble Trouble which is made of black tea, vodka, mango, rum; Green Dragon which includes gin, dry vermouth, snap pea, lemon; and Ghenghis Khan that has tequila, amaro, mint, ginger, lime, and Angostura.
We're always down for a Happy Hour as we find that it's a great way to sample a menu and either stay longer or come back for more of an immersive experience. Wonderland Bar's Happy Hour runs Wednesday through Friday from 5–7 PM. It features $10 signature cocktails, select wines, and a rotating menu of small bites. It’s the perfect introduction to Wonderland’s flavors and vibe, especially for a first visit.
If you're looking for ways to shake up your week with your friends or significant other, every Thursday night they host an open mic!
WONDERLAND BAR
96 2nd Ave,
New York, NY 10003
PHOTO CREDIT | Wonderland Bar
Read the JUN ISSUE #114 of Athleisure Mag and see ATHLEISURE LIST | Wonderland Bar in mag.
SALAD FREAK: RECIPES TO FEED
A HEALTHY OBSESSION
Abrams Books
Jess Damuck
A well made salad is an art and it is one that can be enjoyed for Breakfast, Lunch, and Dinner. In Salad Freak: Recipes to Feed A Healthy Obsession, we get to know more about this dish and its true versatility! Created by Jess Damuck who was Martha Stewart’s (who wrote a foreward for this book) personal salad chef for over a decade.
With more than 100 recipes created by Jess, she shares her love for this dish and how we can keep changing it up regardless of the meal or seasons and never getting bored!
She focuses on integrating color, texture, shape, and flavor to take your meal to the next level. We're looking forward to making her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad. Yes, they can be enjoyed as a side, but they can be an entire meal on its own.
SALSA DADDY: A COOKBOOK: DIP YOUR WAY
INTO MEXICAN COOKING
Clarkson Potter
Rick Martinez
When it comes to a great meal, we enjoy a nice dip or salsa to add that extra bit of flavor and texture to our meals. In Salsa Daddy: A Cookbook: Dip Your Way Into Mexican Cooking, James Beard Award-winning author of the New York Times bestseller Mi Cocina brings us a cookbook filled with over 70 dips and salsas as well as 24 fun and easy meals to make.
When it comes to variety, we can see us reaching for this book everytime we are looking to add that extra bit of savoriness to make meals for ourselves as well as friends and family.
Salsa as a category has a rich history that spans over 500 years and Chef Rick Martinez brings his expertise to us. This is the glow up that our burgers, roasted vegetables, and chicken needs! We're also excited to make Puffy Tacos, Pozole Verde con Pollo, and Enchiladas Gratinadas.
MOVE, REST, RECOVER: A WORKBOOK: YOUR PRACTICAL GUIDE TO BALANCING MIND AND BODY
VeloPress
Erin Taylor
In Move Rest Recover: A Workbook: Your Practica; Guide to Balancing Mind and Body, it's about balancing your mind, body, and nervous system! This workbook helps you to create a recovery practice that will optimize and support your lifestyle.
In navigating this book, you will be able to reflect and write based on prompts that guide you through your mental and physical recovery tools. This book aims to assist you in your concerns which include: decrease your stress and tension, increase attentional capacity, manage and solve physical pain, promoting mental stability, boost your immune system, improve the quality of your sleep, and more!
Read the JUN ISSUE #114 of Athleisure Mag and see Bingely Books in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see #TRIBEGOALS in mag.
We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
IG @choibites
We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
IG @pvfarkas
FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!
Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.
PHOTOGRAPHY CREDITS | Bar Convent Brooklyn
Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.
Sometimes, you want to connect with your friends and family and have beverages on hand that allow you seamlessly enjoy yourself without having to create a cocktail. Cutwater allows you to have a variety of quality drinks that you can enjoy out of the can and should you use choose to play bartender, they become great bases that can be added upon! We have enjoyed drinking these canned cocktails as well as attending a recent dinner where we got to explore the flavors as well as how they pair well with other dishes. We took some time to sit down with
Gwen Conley, Cutwater's Head of Innovation and Global Expansion to see more abu tthe brand, what her role is, how they decide the beverages that we enjoy from season to season and more!
ATHLEISURE MAG: Can you tell me about your background and how you came to Cutwater?
GWEN CONLEY: You could say my career’s been a bit of a wild ride—in the best way. I started out with a biology degree, a chemistry minor, and some master’s work in botany, thinking I’d end up in a lab or a classroom. And I did—for a while. I’ve been a biology teacher, an environmental chemist, a microbiologist, and even led a flavor panel at Ball Corporation. Eventually, all roads led to Cutwater, where I first came on board as Director of Quality and Innovation. Now, I’m Head of Innovation and Global Expansion, which basically means I get to dream up new spirits and canned cocktails, explore global markets, and make sure everything we put out reflects the best of what we can do. Along the way, I’ve judged at the World Beer Cup and GABF, and I teach sensory, microbiology, and beer & food pairing courses at UCSD and the American Brewer’s Guild. I even co-authored Beer Pairing: The Essential Guide from the Pairing Pros. At the end of the day, I just really love what I do—and I’m always chasing the next flavor, the next idea, the next adventure.
AM: What is the Head of Innovation and what does this role entail?
GC: As Head of Innovation & Global Expansion at Cutwater, I wear a few different hats—all focused on driving growth and pushing creative boundaries. On the innovation side, I lead the process of bringing new products to life, from concept to shelf. That includes creating unique canned cocktail formulations, managing sensory programs like food pairings and tastings, and overseeing flavor education initiatives. So far, I’ve helped bring more than 25 canned cocktails to life, alongside over 20 core spirits developed by Yuseff, me, and the team—with quality and creativity always front and center.
I work with our distributors and retail partners to help bring Cutwater to new markets, and I collaborate closely with marketing to make sure the story we tell emulates the product inside the
can. I also helped build our quality lab from the ground up and lead a team focused on constant improvement. At the heart of it all is a love for great flavor, thoughtful innovation, and making products we’re proud to stand behind.
AM: Tell me about the Tasting Room & Kitchen.
GC: Cutwater’s Tasting Room & Kitchen is home to our distillery and award-winning spirits portfolio, which includes whiskey, vodka, gin, rum, tequila, and liqueurs—some of which are featured in our canned cocktails. Since opening in 2017, we’ve become one of San Diego’s top distilleries and a go-to destination for both locals and visitors.
It’s not just a place to sample our lineup—it’s also a hub for innovation. We often test new product ideas here before launching them on a national scale. Throughout the year, we host seasonal events with curated food and drink menus to help guests celebrate in true Cutwater style.
AM: From start to finish, what is involved and what is the timeline regarding bringing a new flavor like Spicy Mango Margarita?
GC: Every new Cutwater cocktail starts with a spark of curiosity—what’s trending in the beverage world? What are our fans craving? Where’s the white space for something that hasn’t been canned before? From there, we get to work, experimenting with ingredients and dialing in the flavor until we’ve got something we’re excited about.
Next, we take it to the real test: our Tasting Room & Kitchen. It’s where we serve up these early concepts and listen closely to guest feedback. That input helps us refine the recipe and decide whether it’s ready for a bigger stage. If it makes the cut, the cocktail moves into final production and gets packaged for distribution—sometimes starting local, other times rolling out nationwide.
AM: We enjoy your Ranch Water Lime, Strawberry White Russian, and Whiskey Sour. What are your 3 go-to cocktails that you like from this line that we should have in mind?
GC: That would be like choosing a favorite family member! Right now, I will say that I am really loving our new Spring & Summer launches– Spicy Mango Margarita, Lemon Drop Martini, and Gin Collins – they are perfect for summer sipping and make hosting your friends and family a breeze.
Now, I can get creative with how to personalize the cocktails at home with fun garnishes like an umbrella!
AM: Why do you think that the canned cocktail market is so hot?
GC: People’s lives are full—and when it’s time to unwind or get together with friends, most 21+ drinkers don’t want to play bartender or buy a bunch of ingredients they’ll use once. Canned cocktails offer an easy, consistent option that still feels like a treat. When they’re made right—with real spirits, real ingredients, and real attention to flavor—they’re more than just convenient. That’s what we focus on at Cutwater: making sure what’s in the can actually delivers, every time.
AM: We have yet to try your Spicy Bloody Mary and you guys are always introducing new flavors - how do you decide what stays in the ongoing line versus those that are brought in and out?
GC: It’s a mix between art and science. We look at what is performing well now, but also forecast what we think will be popular in future to try and strike the right balance.
AM: Are there any new launches that you can share with us?
GC: We’re always exploring new ideas and listening to feedback from our fans. Innovation is in our DNA, and we love surprising people with fresh takes on classic cocktails. Be sure to follow us on social (@cutwaterspirits) for the latest updates—you never know when your new favorite might launch next!
PHOTOGRAPHY CREDITS | Cutwater
Read the MAY ISSUE #113 of Athleisure Mag and see IN THE SIP in mag.
We're always looking for great places to grab a bite. When we find places that allow us to pop in for Breakfast, Lunch, and Dinner, we know this is one that will be top of mind as we navigate our day. In this month's The Art of the Snack, we head to DC and talk with the team of a.kitchen+bar DC to find out more about what we should enjoy when we're in the neighborhood. We talk with the Founder/Co-Owner of High Street Hospitality Group - Ellen Yin, Chef Eli Collins, and Bar Director Harry Jamison.
ATHLEISURE MAG: Before we talk about A.Kitchen and Bar DC, tell us about High Street Hospitality Group.
ELLEN YIN: High Street Hospitality Group is a celebrated Philadelphia-based restaurant group founded by James Beard Award winner Ellen Yin. The group includes acclaimed restaurants like Fork, High Street, High Street Bakery, a.kitchen+bar, and a.kitchen+bar D.C. — all known for seasonal, locally sourced cuisine. Ellen has been recognized nationally for her contributions to the culinary world, including receiving the 2023 James Beard "Outstanding Restaurateur" award. The group emphasizes sustainability, inclusivity, and regional ingredients while actively supporting local farmers and community initiatives.
AM: Can you tell me more about yourself as well as your culinary journey in terms of where you trained, kitchens you worked in etc.
CHEF ELI COLLINS: I've been part of the High Street Hospitality Group since 2017. After studying art abroad, I spent time traveling and working up and down the East Coast, eventually landing in New York City. There, I had the incredible opportunity to work for Chef Daniel Boulud at his Michelin-starred restaurant, Daniel, and later served as Executive Chef at DBGB Kitchen, his more casual brasserie.
At a.kitchen, I’ve focused on crafting a menu driven by seasonality and a deep love for prime ingredients - something that earned us Three Bells from Philadelphia Inquirer critic Craig LaBan, who highlighted our “compelling French flair.” a.kitchen Philadelphia has been honored as one of Wine Enthusiast’s Top 100 Wine Restaurants in America, received Wine Spectator’s Award of Excellence in 2020 and 2022, and was named a James Beard Foundation semifinalist for Outstanding Wine Program in 2022. I was also humbled to be named Philadelphia Magazine’s Best of Philly 2022 Chef.
AM: As you are based in Philadelphia, why did you want to open this restaurant in DC?
EY: For the past 10 years one of our most proud restaurants is a.kitchen + bar which has been recognized for its amazing wine and beverage programs as well as seasonal cooking by Chef Eli Collins. A.kitchen + bar is a neighborhood restaurant that happens to be in AKA Rittenhouse Square, a luxury hotel property by AKA Hotels, our hotel partner. When they mentioned their expansion to a new property in Washington DC and we had the opportunity to spend time in the West End, we fell in love with the property that has a storied past. Part of what attracted us was the conversion of a gorgeous terrace that would add beautiful light to the space; but the major reason was because the hospitality community in DC is so cohesive, collaborative and is quickly establishing itself as one of the most exciting dining destinations in the country.
AM: You have been open since last Fall. What can guests expect in terms of the ambiance of this restaurant?
EY: The restaurant which was designed by Gensler’s DC office right on K Street, is full of natural light from New Hampshire Street, and from the bar area, a view of our gorgeous terrace. A modern sophisticated, but casual atmosphere allows for diners to feel comfortable whether they are grabbing a quick bite or having a more luxurious meal. Modern art adorns the walls and plants are present giving the space a natural feel.
The ambiance at a.kitchen+bar D.C. blends urban sophistication with understated warmth. It takes inspiration from its Philadelphia counterpart, the space welcomes guests with sunlit interiors and a thoughtfully layered aesthetic. Light ash banquettes and polished concrete floors lend a sense of modern calm, while blackened wood furnishings, dark marble counters, and bronze metal accents add depth and contrast. Abstract photographic prints punctuate the walls, adding an artistic edge to the 60-seat dining room and adjacent 40-seat bar and lounge.
AM: What kind of cuisine is offered here?
EY: We offer American small plates— Breakfast, Lunch and Dinner!
AM: For those coming in for Breakfast, what are 3 dishes you suggest that we should have in mind?
CHEF EC: Cornmeal Pancakes, French Omelet, and Steelhead Trout Lox.
AM: For Lunch, what are 3 dishes that we should enjoy when coming in with friends and family?
CHEF EC: Chickpea Panisse, Bluefin Tuna, and Potato Gnocchi.
AM: Of course for Dinner, are there items that we should have in mind that we can enjoy?
CHEF EC: Crispy Oyster Mushrooms, Rockfish + Clams, and Roasted Cauliflower.
AM: Brunch is our favorite meal of the week. What are 3 dishes that we should think about for this portion of the menu?
CHEF EC: Badger Flame Beets, Biscuits + Gravy, and Croque Monsieur.
AM: We love Golden Hour - what are 3 bites that we should order and what would the wine/cocktail pairing be for this?
CHEF EC: Deviled Eggs — MELON DE BOURGOGNE, LA BREGEONNETTE, MUSCADET SEVRE-ET-MAINE, LOIRE VALLEY 2022; Smoked Chicken Wings — Naked & Notorious; and Cheeseburger — CABERNET FRANC, CHAT. DU HUREAU, SAUMUR-CHAMPIGNY, LOIRE VALLEY 2022.
AM: In terms of cocktails in general, what are 3 for the Summer that we should have in mind?
HARRY JAMISON: A spritz of any kind (Aperol + Hugo come to mind), Tiki drinks (Junglebird or Mai Tai!), and Margaritas on the rocks.
AM: The Summer is about celebrating, whether they are large holidays or those that are personal to us. Are there any events taking place that we should know about to put on our calendar?
EY: This summer, we're hosting our a.BBQ series, where we're partnering with well-loved chefs around the city for a night of grilling on our terrace to benefit Southern Smoke Foundation, a non-profit that supports F&B workers in crisis by providing emergency relief funding and access to mental health services. Save the date for our first one, June 26 with Chef Chris Morgan from Joon!
PHOTO CREDITS | A.Kitchen and Bar DC
Read the MAY ISSUE #113 of Athleisure Mag and see THE ART OF THE SNACK | a.kitchen + bar D.C. in mag.
There are all kinds of vacations that we can take and Park Hyatt Marrakech in Morocco which is 3 hours outside from Paris is definitely on our list as it sits on the Al Maaden Estate. This is an exotic getaway which is sunny year around. Coming here means having serenity and authentic experiences that are truly immersive.
WIth outdoor swimming pools, a 2,200 m² spa with hammam, sauna and signature treatments, an 18-hole golf course by Kyle Phillips, not to mention a generous and inspired gastronomic offerings.
Created by Executive Chef Issam Rhachi, guests can enjoy the Pavillon Terrace & Pool, an elegant Mediterranean table with sunny accents, which offers creative and daring cuisine, with a Nikkei twist. You can enjoy dishes by the pergolas, outdoor swimming pools, with the Atlas Mountains as a backdrop.
On the other hand, TFAYA - Arabesque Brasserie pays tribute to the richness of Morocco's culinary heritage. In a bright and refined décor, each dish celebrates the treasures of the local terroir between the intersection of tradition and modernity.
On Friday and Saturday nights, TFAYA is known for its Arabesque Evenings which is a festive and sensory event. Guests can enjoy a generous Moroccan buffet, live show cooking and a live band with Moroccan and Andalusian influences.
These offerings truly allow for a luxurious experience every time you are enjoying a meal! When you are looking for activities to partake in, you can hit the links on the Al Maaden Golf Course.
When we stay at a resort, the rooms are always an essential component of our stay. A numbr of their rooms have outdoor furnished terraces so you can take in the amazing views surrounding this property. It's worth noting that their Duplex Suite in addition to having views of the mountains with a terrace - there is also a private pool for this unit as well as an en-suite hammam. Staying in this portion of the resort is truly a luxurious and serene experience that you will remember for a long time.
Atlhough staying in that unit has a number of spa amenities there, you can still step into the Le Spa Park Hyatt Marrakech which is focused on well-being and rejuvenation. It is designed with minimalist aesthetics and embraces Morocco’s rich culture of hammam rituals, holistic therapies and legendary hospitality.
PARK HYATT MARRAKECH
Al Maaden
Marrakech, Morocco
400000
PHOTO CREDIT | Park Hyatt Marrakech
Read the MAY ISSUE #113 of Athleisure Mag and see ATHLEISURE LIST | Park Hyatt Marrakech in mag.
BARBACOA: THE HEART OF TEX-MEX BARBECUE
Harvard Common Press
Brandon Hurtado
We're always looking to enjoy full flavored dishes and in Barbacoa: The Heart of Tex-Mex Barbecue, we are introduced to an array of dishes that we will enjoy placing into our rotation whether we're eating solo or having friends and family over. This cookbook is the first one that focuses on Tex-Mex and Mexican smoke-cooked barbecue.
This cookbook by celebrated Tex-Mex Barbecue practitioner, Brandon Hurtado of Dallas-area restaurant, Hurtado Barbecue, has appeared on Texas Monthly’s authoritative list of the Top 50 Barbecue Joints in Texas and in Southern Living Magazine’s ranking of the 50 Best Barbecue Restaurants in the Entire US South.
We're excited to create Pulled Pork Carnitas, Lobster Tostadas, and Brisket Birria Tacos this Summer as well as year around!
MATRIARCH: A MEMOIR
Random House Large Print
Tina Knowles
In Matriarch: A Memoir by Tina Knowles, we get the opportunity to learn about this Matriarch who is the mother of Beyoncé. We learn about how this woman as a young girl from Galveston, Texas became a determined woman who was self-possessed and self-aware to raise her daughter to be one of the greatest artists of all time.
We see who she saw the world growing up and how important it was to her to shape it in a way that she could lift limitations that were placed on her as well as realizing the power of dreaming bigger. This philosophy took her beyond the shores of Texas that she grew up in and elevated her to a place that truly allowed her to take her power into her own hands.
THE WAGER: A TALE OF SHIPWRECK, MUTINY AND MURDER
Sourcebooks Landmark
David Grann
The Wager: A Tale of Shipwreck, Mutiny and Murder is an International #1 Bestseller by David Grann - author of Killers of the Flower Moon. He takes us to 1742 to a shipwreck that illustrates the survival, savagery, and court martial that reveals a shocking truth! We learn that the actions that took place on The Wager, a ship whose captain and crew were not only on trial - but even the questions that circled around the idea of an empire.
We learn about the British Empire's involvement, what took place on the ship that washed up in Brazil, 30 emaciated men who had quite an interesting story to tell, and what valuables the ship sent to collect via this secret mission in the midst of all this activity.
As everything is found out what was once seen as a heroic endeavor, becomes one that is calculated and greed in the worst human behavior when we are left in extreme situations.
Read the MAY ISSUE #113 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the MAY ISSUE #113 of Athleisure Mag and see 63MIX ROUTIN3S | JoJo Fletcher in mag.
This month's The Art of the Snack takes us back to Singapore at 3 Michelin Star restaurant Zén which is the sister restaurant to Frantzén located inn Stockholm which also has 3 Michelin Stars. We sat down with duo Executive Chefs Toraik Chua and Martin Öfner who combine their culinary creativity in this restaurant. Zén's ethos is based in a philosophy of balance and harmony that is woven into its very foundation.
We wanted to know more about how they came to embrace their passion for food, where they trained, and what guests can expect when they come in to dine here!
ATHLEISURE MAG: When did you realize that you fell in love with food?
CHEF TORAIK CHUA: It's a mixed feeling. Like everything I do, I adore it most of the time, but sometimes, I just want to get away from it all. One thing I'm sure of: I love the moment I return to my hometown and get to enjoy the amazing dishes cooked by a talented chef from a tiny, run-down restaurant called MaBrown. I feel like I'm in love every time I'm there.
CHEF MARTIN ÖFNER: I never had a clear moment of realisation, I was always drawn to flavours, smells, and textures. It’s been a natural fascination from the start for me.
AM: Tell me about your culinary background from where you trained to kitchens you worked in.
CH TC: I have rather mixed, but refined experiences. I started off at a French culinary school, then moved into the world of French bistros. From there, I entered the world’s best restaurant, Noma. Later, I moved to Stockholm to work at Frantzén, and was eventually sent to help set up Zén on this small island called Singapore. I went through two Michelin stars, the pandemic, and then the third star. Still here, still cooking!
CHEF MÖ: My culinary journey began in the Austrian Alps, influenced by my grandmother's cooking and the region's seasonality. I pursued culinary training focused on Austrian cuisine with classic French principles, honing my skills in local hotels. My experience expanded to Michelin-starred restaurants across Europe, including Restaurant Parkhuus in Switzerland, Rosengarten and St Hubertus in Austria, Geranium in Denmark, and De Librije in the Netherlands, where I specialised in pastry, fermentation, and R&D. An internship at Frantzén in Sweden led to a permanent position, where I found a strong connection to the restaurant's ethos and team.
AM: What is the cuisine that guests can enjoy when they come in to dine?
CHEF TC: À la minute cooking is at the heart of our cuisine—think of us as a Nordic Kaiseki. A natural progression of flavours runs throughout the entire menu, but always done in a way that’s deeply, deliciously satisfying.
CHEF MÖ: The cuisine blends Japanese and French techniques, with subtle influences from New Nordic cuisine.
AM: Tell us about the interior design and ambience of Zén?
CHEF TC: "Inviting" is the word I’d use—it feels like our home. You start off in the kitchen with small snacks and casual conversation, then move into the dining room for the main experience. Finally, you finish in the living room, wrapped in a cosy, hygge kind of vibe.
CHEF MÖ: The space reflects a purist Nordic sensibility, paired with Japanese aesthetics, all brought together by a Swedish design team.
AM: Tell us about your lunch menu and what we can expect when we are coming in at that time of day?
CHEF TC: A slightly faster-paced menu designed to cater to those with less time, while keeping the same flavours, spirit, and tone as our dinner experience.
CHEF MÖ: The lunch menu is more concise, but it covers all the essentials. We’ve intentionally shortened it to offer a quicker experience for our lunch guests.
AM: What are 3 dishes on the lunch menu that you are excited about?
CHEF TC: I like the Scallop dish with nordic elements! The White Asparagus dish is quite cool too, and I always adore the Fresh Fruits serving.
CHEF MÖ: I’m genuinely excited about the entire menu. Each creation has its own story — it’s hard to pick a favourite. A few highlights: French toast, marron, and Biwa Masu.
AM: For dinner, what can you tell us about this menu?
CHEF TC: We're now into a new season—warmer spices take the lead, while keeping everything deeply seasonal. Some of our signature dishes and bites have been moved around to make room for fresh, fun additions!
CHEF MÖ: The dinner menu is more extensive and includes a sweet course extension as well.
AM: What are 3 dishes on the dinner menu that you are excited about?
CHEF TC: Same as the lunch!
AM: You have a 3 Michelin Star, what does it mean to you to have this distinction?
CHEF TC: It simply means that everything we've been doing over the past few years has been great. Earning three stars takes incredibly high standards, top-quality ingredients, and exceptional execution.
AM: Are there any upcoming events that we should have an eye out for that are taking place at your restaurant?
CHEF MÖ: Formula 1 during Q3 here in Singapore will be an exciting new challenge for the team, and a different kind of energy to adapt to.
PHOTO CREDITS | Zén
Read the APR ISSUE #112 of Athleisure Mag and see THE ART OF THE SNACK | Zen in mag.
Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!
As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.
ATHLEISURE MAG: What dish made you fall in love with food?
CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.
AM: When did you realize you wanted to be a chef?
CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.
AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?
CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.
AM: How do you define your style of cooking?
CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.
AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?
CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.
AM: What do you look for when it comes to opening a restaurant or concept?
CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.
AM: What do you love about Morimoto by the Sea on Holland America?
CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.
AM: What does being involved in Japan Day and the parade mean to you?
CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.
AM: What are you looking forward to for the parade?
CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.
AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?
CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.
AM: When you are not in your restaurants or at festivals, how do you take time for yourself?
CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.
AM: What can you tell us about your new NYC restaurant or upcoming projects?
CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.
AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.
PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |
Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.
