Read the AUG ISSUE #116 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
PHOTO CREDIT | Chef Marcel Cocit
There are certain foods that when we see it, we can think of an array of dishes that they can go be part of regardless of the time of day! So with International Bacon Day coming up on Aug 30th, we wanted to sit down and chat with Private Chef/Caterer Chef Marcel Cocit to talk about his culinary background, how we can enjoy International Bacon Day, his partnership with Coleman All Natural Meats, and how we can take this treat to the next level in non-traditional ways!
ATHLEISURE MAG: When did you realize that you wanted to be a chef?
CHEF MARCEL COCIT: I realized I wanted to be a chef at a young age. I was about 8 years old. I used to watch my grandmother and my dad cook together. Also, being from NY, I was exposed to a lot of great and diverse food.
AM: You're a private chef/caterer. Can you tell us where you trained and kitchens you worked in?
CHEF MC: I trained in NY at The New York Restaurant School and got my culinary degree from them. I then went to work at Club 101 which was a private luncheon club for private members. After that, I landed my first personal chef job for the Whitney's out in Long Island. They were a very prominent family in New York.
AM: How do you define your style of cooking?
CHEF MC: It all depends on the occasion, but I like fresh farm to table and seasonal cooking. I like to keep things simple. I also love comfort food, and I have a passion for baking.
AM: Bacon is a great ingredient and can be enjoyed beyond breakfast! Tell us about International Bacon Day, how we can celebrate and what are some tips if we want to make the perfect bacon?
CHEF MC: My family loves bacon so to celebrate International Bacon Day is a fun and delicious day for us. The perfect way to make bacon is to cook it in the oven. It's a simple way to cook it with no mess! All you have to do is a line a baking sheet with either parchment paper or aluminum foil and lay you bacon side by side without overlapping them and then put it into a 400 degrees oven for about 15-20 minutes depending on the thickness, then take it out and drain the bacon on some paper towels. You will come out with the perfect crispy bacon and you will have no mess to clean up afterwards.
PHOTO CREDIT | Coleman All Natural Meats
AM: You have partnered with Coleman All Natural Meats - why is this a bacon that you enjoy using?
CHEF MC: I love using Coleman Bacon because it has no antibiotics, no added hormones and no nitrates. I only buy the best meats for my family and Coleman is premium meat product.
AM: What sets their bacon apart from others that we have consumed?
CHEF MC: You can taste the difference in the Coleman bacon. It is a top-quality meat and the flavors of the applewood and hickory smoked really comes through in the bacon.
AM: With Fall being around the corner, how can we incorporate it in creative ways for this time of year?
CHEF MC: When I'm hosting a party or hosting a holiday get together, I like to make my Bacon Ricotta Crostini topped with a Balsamic Glaze. It's creamy and delicious. I use Coleman's Steak Cut Bacon which takes this crostini to another level.
I also love to make a bacon and sage butter rub for my turkey for Thanksgiving. It adds so much flavor to the turkey and I also make a bacon sage gravy to go along with it. My family and extended family is obsessed with it.
AM: What are ways that we can enjoy it in cocktails whether we're tailgating or watching our favorite shows with friends when they are over?
CHEF MC: My wife loves making Bloody Mary's so we love to sprinkle a little bacon in there. It takes the cocktail to another level!
PHOTO CREDIT | Coleman All Natural Meats
AM: We have been hearing about Bacon Bouquets, how can we make them as an interesting center piece for our tables?
CHEF MC: I love making Bacon Rosettes to add to my charcuterie boards, they are so different than what most people put on their boards. I think it adds a beautiful and delicious touch to your centerpiece. Bacon Rosettes are super easy to make, all you have to do is roll up each piece of bacon and add 2 toothpicks to one end of the rosette and then place them on a rack with a sheet pan lined up with aluminum foil and bake it in a 400 degrees oven for about 20 minutes or so or until nice and crispy. Then take them out of the oven to cool down for a couple of minutes and remove the toothpicks and you have yourself a gorgeous bacon rosette. I also like to add a piece of basil to each rosette which makes it look like it has a green leaf.
Read the latest issue of Athleisure Mag.
Earlier this year we had the pleasure of interviewing Chef Dominique Ansel as we talked about his partnership with Honey Bunches of Oats as well as his noted Dominique Ansel Bakeries that are here in NYC as well as in Las Vegas! He is know for his phenomenal creations and now that Papa D'Amour opened a few weeks ago we wanted to talk about his latest concept, how it came about, and more! We also had an incredible time having a 9TASTING of some of the unique and satisfying treats that are sweet and savory located in Greenwich Village.
ATHLEISURE MAG: It’s so good to see you again!
CHEF DOMINIQUE ANSEL: It’s so good to see you again. How are you?
AM: We're good!
So, what is the thought behind this latest concept? I'm so excited that you're able to now be able to fully tell us about it!
CHEF DA: We live in New York City. It’s the most eclectic city in the world! I’m French obviously, I came from France and I met my wife in NY, she’s from Taiwan. Our kids are born here, they grew up here and of course, they are Americans. They have the culture here and they are also growing up in the culture that we share together. So our family celebrates lots of different holidays that are Chinese, French, American!
AM: Oh yeah!
CHEF DA: It’s a lot of different holidays so it’s amazing to be able to teach them about our different cultures and what they are like. That’s how this concept came about.
At home, we’re eating all kinds of foods - Asian, French it’s all diverse. We want to expose them to all of that and we’re glad that our kids can learn all about it.
AM: That’s amazing and such a great foundation for them.
You're known as someone who's always creating and being innovative. What are the synergies between French pastry and Asian breads?
CHEF DA: It’s all about the culture and the tradition of food. That is the most important thing to me. There are a lot of French techniques that we do here. There’s a lot of Asian inspired flavors and traditions of how we eat things. It’s a mix of cultures and not so much a mix of ingredients.
AM: Wow!
And what are the spices and ingredients that are indicative of Taiwanese Cuisine that you've implemented into this menu?
CHEF DA: I think it's more like scallions, hot dogs, and rice. There’s a mochi donut and there are a lot of things that are a nostalgia to the Asian community in terms of Asian preference of bread. That overlaps with the French.
AM: Your menu here doesn't have any repeats from your other restaurants. So, what was the process like in making this menu, and how do you achieve that balance between what you're offering is?
CHEF DA: Well, it was very challenging first of all!
AM: We would assume that!
CHEF DA: So you don't want to be too French and you don't want lean into being too Asian so we’re right in between, right in the middle. It's something new and it’s something fresh in terms of the idea. We wanted to make sure that we are telling the stories behind each of the creations.
AM: Right.
CHEF DA: The process was long, it took us about a year to work through all of these ideas from the concept, to the testing, to the execution. We wanted to make sure that everything that is available and that you receive, each one of them has a reason to be and that it has a message to pass on.
AM: That is such a thoughtful approach to this concept!
In terms of seasonality, what are flavors that we can expect as we continue to navigate the Summer and then as we go into the Fall?
CHEF DA: Well it’s always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!
AM: It will be interesting to see what that will be!
So when it comes to introducing new ingredients or spices into the menu, what do you look at?
CHEF DA: The most important thing for me is the culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it’s also how you eat food as well.
AM: Right.
CHEF DA: For example, we have Scallion Bread and the tradition of eating it in Taiwan, is the you hold it and you fluff the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it’s a cultural thing and that’s what it is for me more than anything else!
AM: When you're not at your restaurants or creating concepts – we know that you do a lot and are so busy. How do you spend time just for yourself?
CHEF DA: I spend it all with my kids! They keep me very busy and I’m very happy about it!
AM: Well Chef, we appreciate you talking with us and sharing more about Papa D’Amour as well as answering our questions for our series THE 9LIST 9M3NU again as well as 9CH3F ROUTIN3S! We’re really looking forward to tasting your creations and showcasing this with 9TASTING which we'll share soon! We have truly enjoyed finding out the storytelling behind the dishes you create!
CHEF DA: Thank you!
PAUL FARKAS: It’s amazing that you came up with this menu all within a year!
CHEF DA: It’s challenging and it’s risky too! It’s brand new and it’s small.
PF: I was going to ask, in terms of Taiwanese cuisine, are there restaurants that are here in NY?
CHEF DA: There are a few, but there are some that are a gem! There is one that I go to where every single dish is like wow! It’s so delicious and so simple! My wife and I were there and there is just this seasoning that is in the wok because they don’t really wash it so it’s just rinsed off. So you have those layers of rich flavor, spices, soy sauce, and various oils and so when you’re eating there everything has a bit of that flavorful mix because of the wok. It’s strange, but it’s really good!
PHOTOGRAPHY CREDITS | Paul Farkas
Read the JUL ISSUE #115 of Athleisure Mag and see SWEET & SAVORY | Chef Dominique Ansel in mag.
NoMad is one of our favorite areas in Midtown and the neighborhood is so accessible. As much as we see it everyday, we always enjoy popping into restaurants where we can take a break, enjoy a great meal whether solo or with friends for lunch and/or dinner!
We have been going to Handroll Bar Rolling since it opened last Summer and we enjoy their tasty handrolls, miso, additional bites, and sake selection! After swinging by a number of times over the past year, we sat down with Olivia Youngmi Ham, who not only owns this restaurant, but she has worked in this industry as a restaurant designer and consultant for over 2 decades! We wanted to know more about her background, the restaurant and what we should have in mind for our next meal.
ATHLEISURE MAG: Tell us about your background and what brought you to the restaurant industry?
OLIVIA YOUNGMI HAM: I have been working as a restaurant designer and restaurant consultant for over 25 years. I own Studio Rolling (Hortus, Mishik Tasting Room, Oases), an interior design company. I've designed and opened over 140 restaurants, bars and cafes in NY & NJ. I always meet chefs, culinary staff, store owners and managers to discuss and develop the menu and restaurant/bar.
I have lots of good ideas to share with everyone and honest opinions about their tastes. Handroll Bar Rolling is my first restaurant as an operator.
AM: Please tell us about Chef Kim!
OYH: Chef Kim has a very high taste level. His mother has had a food business for over 30 years and Chef Kim learned many things from his mother.
He managed and cooked for his mother's small cafe in Brooklyn for a couple of years.
We used our mother's recipes here and there to develop our menu. When Chef Kim and I prepare at Handroll Bar, Chef Kim and I think about what is comfort and clean food for everyone.
AM: Why did you want to open Handroll Bar Rolling?
OYH: I've helped many other restaurant owners. Most of my clients were start-up businesses. I set up almost everything to open the restaurant and I wanted to do one of my own.
AM: Tell us about the ambiance of the restaurant.
OYH: I have many food allergies. I know that food can make my life very happy or unhappy. I select all the ingredients carefully to make everyone happy.
All menus are for 1-2 people. Solo dining is welcome. Handroll Bar Rolling has a very cozy ambiance and everything is well balanced.
Even the music and lighting is not overwhelming. Every element is in harmony.
AM: Why do you focus on handrolls?
OYH: I really like fish and handrolls are small. There are many healthy ingredients that are mixed in. Regular sushi rolls have only one or two kinds of fish in them. You can eat four or five different handrolls if you choose a 4-5 Set menu.
AM: Tell us about the Handroll Sets which is our favorite thing to enjoy when we come in to dine.
OYH: My favorite Handroll Set is 6 Handroll Set - Tuna, Yellowtail, Salmon, Blue Crab, Scallop and Spicy Tuna. They all have different tastes, spicy levels, super fresh, and are tasty.
AM: If we are ordering a la carte what are3 handrolls that you suggest?
OYH: I recommend Shrimp Tempura Rolls, Eel with Avocado and Snow Crab. We have a more premium and unique menu than other eateries.
AM: Do you have seasonal rolls?
OYH: No, but for the Summer time, Cucumber Avocado Rolls are light and easy.
AM: What are 3 sides or specialty items that we should also have in mind?
OYH: Chicken Karaage, Takoyaki and Ebi Potato are good choices.
AM: For those coming in for drinks, what are 3 that we should have in mind to enjoy with friends and family?
OYH: We have a special Shochu Highballs-Yuzu, Peach and Sakura flavors are best sellers. People can also enjoy a non-alcoholic version as a mocktail.
AM: Do you have a Happy Hour and if so, what does this menu look like?
OYH: We have a daily Happy Hour from 4-6pm, Beer $7, Sake $8 and Wine $9.
AM: As we continue to navigate through the Summer and looking ahead to the Fall, are there any events coming up that we can share with our readers?
OYH: There will be an event on Monday, Aug 18 from 7-8pm. We will have a DJ come in and play fun music.
PHOTOGRAPHY CREDITS | Studio Yeonjak
Read the JUL ISSUE #115 of Athleisure Mag and see HANDROLL BAR ROLLING in mag.
Sometimes after a satisfying meal like this, you want to get a sweet treat just to make your meal well rounded! Around the corner in the neighborhood is Honey's at Bear Donut with inventive ice cream that is so refreshing! We took some time to sit down with the owner, Honey Kim to talk about Bear Donut. We talked about her passion for ice cream, her process and what we should think about having when we come in!
ATHLEISURE MAG: Before we delve into Honey's at Bear Donut, tell us about Bear Donut and what is the ethos behind this eatery?
HONEY KIM: Bear Donut opened in 2022 in the heart of New York City. Traditional mochi donuts often highlight Asian-inspired flavors, but we wanted to do something different. To take the mochi donut format and apply it to everyday American donut flavors. We thought it would be fun to create something that feels familiar but still has that chewy mochi texture people love.
AM: As the co-founder of Bear Donut, can you share your background?
HK: Interestingly, I’ve always been in the e-commerce and online business world. I opened my first online shop in high school and continued to run various online businesses. My last project was a beauty brand called ARTIPS, which was carried by retailers like Anthropologie, Free People, Madewell, and Mure + Grand. I never imagined myself in the hospitality world, but when I first experienced the face-to-face customer connection, it felt magical. Although the industries are different, I’ve always loved creating experiences, and food quickly became my favorite way to do so. Over time, I found myself most drawn to dessert, and Bear Donut became my way of turning that passion into something real.
AM: What are 3 donuts on Bear Donut's menu that we should have in mind?
HK: The Maple Caramel, Toasted Coconut, and our Classic Mochi Donut are all great choices. We also have Cream-Filled Brioche Donuts, and right now, one of our most loved flavors is the Strawberry Matcha. It has matcha cream inside and a strawberry glaze made with our house-made jam.
AM: Ice cream has always been on the menu but what led to the launch of Honey's?
HK: One night after dinner with my husband and some close friends, we ended the evening with ice cream. I had this simple but powerful realization. All of life’s happiest moments seem to include ice cream. That feeling really stuck with me. I couldn’t stop thinking about it, and that’s where the idea for Honey’s came from. I wanted to create ice cream that felt personal, made from scratch, and full of heart, just like how we approach donuts.
AM: What should we know about the ice cream selection that is available at Honey's?
HK: We currently offer a rotating menu of 12 small-batch flavors made right in the store. All the flavors are handcrafted using high-quality ingredients, and we aim for a mix of comforting classics and playful new ideas that feel joyful and a little nostalgic.
AM: What was the thought process behind the flavors that you offer?
HK: A lot of it comes from my personal memories and also the creative process I developed through working on seasonal donuts at Bear Donut. I’m always thinking about what makes a dessert feel comforting, emotional, or slightly unexpected. I like flavors that feel familiar but make you pause in a good way.
AM: Going forward, will your ice cream have seasonal flavors?
HK: Absolutely. Just like with our donuts, seasonal storytelling is a big part of what we do. I love coming up with flavors that reflect the time of year, whether that’s cozy and spiced for fall, or bright and fruity for summer.
AM: When someone comes in to order ice cream, what toppings are an option?
HK: We keep it fun but simple. Our current favorite toppings are cute gummies - butterflies, hearts, gummy bears, cherries. We also offer house-made strawberry jam, hazelnut crunch sauce, classic chocolate hot fudge, and caramel fudge. Other topping options include walnuts, brownie pieces, chocolate chip cookies, Oreo cookies, and marshmallows.
AM: As we continue to navigate the Summer and heatwave, what are 3 ice creams that we should have in mind to try?
HK: Definitely try the Blue Mangoberry - it’s a strawberry mango sorbet with a coconut blue matcha drizzle, inspired by the playful colors of Superman ice cream. Then there’s Raspberry Fudge, which has this really rich berry flavor with a bold swirl of dark chocolate. And I love the Apricot Wine Sorbet - it’s bright, a little tart, and super refreshing on a hot day.
IG @honeys.nyc
PHOTOGRAPHY COURTESY | Honey's at Bear Donut
We enjoyed having ice cream at Honey's and we're still dreaming about their newest flavor, Honey Vanilla Matcha Affogato which you need to swing by and have while it is available. We were also fans of their Vanilla Masala Chai and an incredible Raspberry Fudge! We also loved the Fig Ricotta and think that it's worth coming by to see whatever flavors Honey Kim has cooking up!
Read the JUL ISSUE #115 of Athleisure Mag and see HONEY’S @ Bear Donut in mag.
This month's The Art of the Snack takes us out to Big Sur, CA. Wild Coast Sushi is a phenomenal restaurant that is located at Treebones Resort, a glamping destination. In order to get a better understanding of this restaurant, we sat down with Megan Handy, the Assistant General Manager of Treebones. We also talked with Executive Chef Yancy Knapp who shared information about what we can expect for our next visit at Wild Coast Sushi.
ATHLEISURE MAG: Before we delve into Wild Coast Sushi, we'd like to know a bit about Treebones. Who is the founding team/partners of this resort and how did they come to launching this destination?
MEGHAN HANDY: Treebones was founded by my parents, John and Corinne Handy, who discovered the 10.7 acre coastal parcel during their honeymoon in 1983 and fell in love with Big Sur’s rugged beauty.
In 1986, they secured zoning changes allowing “Visitor Serving Commercial” development and spent the next decade envisioning a resort that would blend lightly with nature. After navigating a five year permitting process, they began construction in 2002 (with help from their children including me! and local builders) and officially opened Treebones Resort in November 2004.
AM: For those that may not be aware of glamping, what can you tell us about this experience and what made you want to create a destination for this?
MH: “Glamping”, short for glamorous camping, was not a common term when Treebones was conceived. John and Corinne aimed to offer guests a way to “perch lightly” on the land with round yurts and clear sky domes that blended the immersion of camping with comfort and sustainability. Their vision was to provide nature’s tranquility alongside thoughtful amenities long before “glamping” became a trend.
AM: Tell us about more about the options for guests who stay on property as you have yurts, treehouses, nests, and tiny houses! What are the amenities that are associated with staying here as well?
MH: Treebones offers a variety of unique lodging formats tucked into its coastal landscape, including:
• Yurts with round structures and sky view domes
• A Treehouse perched among coastal scrub
• A Human Nest structure
• Tiny House (e.g. The Cove) with ocean views
• Autonomous Tents (they are the "penthouse suite" of Treebones, spacious cocoon shaped tents with king beds, full bathroom, indoor and outdoor fireplaces and of course stunning ocean views.)
Amenities available to guests include two on site dining venues (including the only sushi bar in Big Sur), massage services, daily yoga sessions, access to an organic vegetable garden, and curated tours highlighting their eco practices. Treebones operates completely off grid using solar, micro turbines, and lithium battery storage, and features composting, recycling, and low impact lighting throughout the property.
AM: What can you tell us about Big Sur?
MH: Big Sur is a remote, rugged stretch of California’s central coast known for dramatic cliffs, redwoods, and pristine ocean views. It has a very small permanent population, fewer than the region held in 1900, and lacks a formal city center or local government. In our part of Big Sur, the South Coast we have amazing hiking and beaches all very rugged and remote.
AM: What are activities that we can enjoy when we are staying on property?
MH: Guests can enjoy various activities ranging from hikes and beaches nearby to fine dining and live music onsite!
• Guided or self guided hiking
• Daily yoga instruction
• Garden tours and tours of the resort’s eco systems
• Outdoor concerts
• Wild Coast Sushi our 8 seat sushi counter that offers a 15 course omakase experience
• The Lodge – our garden to table restaurant serving a 4 course dining experience
• Pool and hot tub
AM: In terms of your background, where did you go to school and what kitchens did you train in prior to coming to Wild Coast Sushi?
EXEC CHEF YANCY KNAPP: Started off bussing tables at a sushi restaurant and worked my way up. I did sushi in San Diego for 10 years before coming up to run the sushi bar at Treebones. Have also worked in restaurants in Copenhagen and Spain.
AM: What is the kind of cuisine that is available at Wild Coast Sushi?
EXEC CHEF YK: Omakase sushi.
AM: How do you go about finding the ingredients that are part of the menus that you create?
EXEC CHEF YK: The ingredient sourcing is a culmination of local fisherman, aquaculture, foragers and local Big Sur produce, as well as vegetables and Eggs from on site at Treebones.
AM: How important is seasonality?
EXEC CHEF YK: Seasonality naturally shapes the menu at Wild Coast, as we use as much in season local produce as possible. We work with local farmers and gardeners whenever possible as well as using items from our on-site organic garden.
AM: What can you tell us about the Bento Box for lunch?
EXEC CHEF YK: The bento box is a box of chirashisushi, which means “scattered fish”. The idea is that guests can take this packaged box and enjoy it on their adventures, at the beach, on a hike or gazing out at the ocean here on site.
AM: We love when we have the opportunity to enjoy an omakase meal! With only 8 seats and a 15 course menu, what can you tell us about the kinds of dishes that are on this menu?
EXEC CHEF YK: The menu is based on a classic edomae style sushi meal through the lens of Big Sur. Seasonal fish and produce are simply prepared to bring out their natural flavors.
AM: How do you go about finding the ingredients that are part of the menus that you create?
EXEC CHEF YK: We source almost all of our seafood, seaweed and wasabi from local purveyors in Morro Bay, Monterey Bay, and Half Moon bay. I also love adding a personal touch to my dishes with hyper-local sea salt, harvested with my 3-year-old son. We collect ocean water from Willow Creek Beach, filter it, and dehydrate it to create our own special sea salt.
PHOTO CREDITS | Treebones Resort
Read the JUL ISSUE #115 of Athleisure Mag and see THE ART OF THE SNACK | Wild Coast Sushi in mag.
Early memories of our first fine dining experience includes Landmarc at Columbus Circle (although the location in Tribeca was the original, you could always find us dining at this uptown location). The ability to enjoy lunch or dinner with a great view of Central Park, flavorful dishes, and being able to do so in a way that didn't feel fussy always made us feel at home when we ate there countless times!
Chef Marc Murphy is a restaurateur that has opened a number of restaurants and has a passion for bringing people together through the power of food. He is also a frequent judge on such Food Network shows that include Chopped, Beat Bobby Flay, and Guy's Grocery Games.
We sat down and talked with him about his phenomenal culinary career, his creative approach to food, being a TV personality, participating in culinary events, and how he continues to lead the restaurant scene on his own terms. In addition to chatting with him, we also had a great time shooting with him for our Summer editorial shoot which was shot at MM Kitchen Studio in Tribeca.
ATHLEISURE MAG: What was the first dish that made you realize you loved food?
CHEF MARC MURPHY: I had a magical raspberry soufflé at a restaurant in the South of France, and the experience of being in such a refined setting while tasting something like that completely blew me away.
AM: When did you realize you wanted to be a chef?
CHEF MM: Not right away! I didn’t grow up saying, “I want to be a chef.” But after working in kitchens in my early twenties, I fell in love with the rhythm, the energy, and the creativity. I realized I could turn this into a career—and I haven’t looked back since.
AM: Where did you train, and what were some of your early kitchens?
CHEF MM: I trained at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and then worked in some incredible kitchens—Le Miraville in Paris, Le Louis XV in Monte Carlo under Executive Chef Alain Ducasse, Le Cirque, and La Fourchette.
AM: Did growing up all over the world inspire your passion for food?
CHEF MM: Absolutely. My dad was a diplomat, so I grew up in Milan, Rome, Paris, and Genoa. Every city had its own flavor—literally. I learned early on that food was a cultural connector. It gave me a global palate before I even knew what that meant.
AM: How was Prince Albert your babysitter in the ’70s?
CHEF MM: Ha, yep. Our families were friends, and when we lived in Monaco, he’d occasionally keep an eye on me. He went to Amherst and didn’t want to go home for the smaller holidays, so he’d stay with us—let’s just say my parents took full advantage of that and left him with us.
AM: How would you define your cooking style?
CHEF MM: Rooted in classic French and Italian technique, but driven by what’s fresh, seasonal, and fun. I want food to feel elevated, but approachable.
AM: What inspired you to launch Landmarc in Tribeca?
CHEF MM: I wanted a place where I could cook food I loved - well-executed, unfussy, and inviting. Tribeca felt like the perfect neighborhood for that kind of restaurant, and it became a real community spot. Also, I had always been cooking at high-end restaurants, but I wanted a place where my friends could come in 2-3 times a week, not just 2-3 times a year.
AM: Is it true you built the original Landmarc yourself?
CHEF MM: Pretty much, yeah. I was there with a hammer, laying tile and wiring fixtures. We were scrappy and passionate, and that energy was baked into the bones of the place.
AM: What do you look for when opening a new concept?
CHEF MM: It starts with, 'Would I want to eat here?' I look for a compelling location, a vibe that fits the food, and a team that believes in the concept as much as I do. I also try to find a spot where the neighborhood truly needs you- if the area already has five bistros, it probably doesn't.
AM: What was the inspiration behind Marc179?
CHEF MM: I hadn’t had a restaurant in a few years and was ‘hungry’ to open something. Given my availability and the events at MM Kitchen Studio, the three-day-a-month pop-up format has been the perfect solution. It’s a neighborhood spot where guests can always expect delicious, approachable food, and the flexibility of the pop-up model allows me to offer something unique while working with my schedule.
AM: How do you plan meals at Marc179?
CHEF MM: It always starts with seasonality and sourcing. We build the menu around what’s fresh and exciting, and sometimes I bring back inspiration from my global travels, nostalgia, and fun surprises. Sometimes I bring home inspirations from some of my travels.
AM: What happens at MM Kitchen Studio?
CHEF MM: It’s my culinary playground. We host everything from private dinners and cooking demos to food product launches and content shoots. It’s where the creativity happens.
AM: Tell us about Umbrian Gold Olive Oil.
CHEF MM: It’s a project I’m really proud of. My brother Paul and I produce organic extra virgin olive oil in Umbria—straight from our family groves. It’s bold, peppery, and the only oil I use at home.
AM: What’s the value of being on TV for chefs today?
CHEF MM: It’s a great platform. You get to share your personality, educate, and inspire people who might never visit your restaurant. I love the camaraderie on shows like Chopped and Beat Bobby Flay - it’s competitive, but it’s also about having fun.
AM: Why is food policy and advocacy important to you?
CHEF MM: If you care about food, you have to care about who grows it, prepares it, and serves it. I’ve always felt a responsibility to use my platform to advocate for the industry and its workers. That’s why I’ve been involved with everything from restaurant associations to culinary diplomacy.
AM: How do you recharge personally?
CHEF MM: A walk in Central Park. I work out. I cook for friends. I spend time with my family. And I’ll never say no to a good Negroni, the ballet, the opera, or a good live performance.
AM: What are 3 workouts you do to stay in shape?
CHEF MM: Spin - great for cardio, Ellipitcal - low impact but still intense, and Long Walks in New York - it's the original urban workout.
AM: What was it like assisting Jerome Robbins at NYC Ballet?
CHEF MM: It was wild. I was young, working as a rehearsal assistant. Watching Jerome’s creative process taught me how to trust instinct and embrace precision - lessons I still use in the kitchen.
We've all been navigating the heatwaves that continue to ebb and flow throughout the Summer. In our shoot with Chef Marc Murphy, we focused on easy looks that incorporated heritage pieces as well as sustainable tees to keep everything light and allowing you to stylishly flow throughout various parts of the day. We had the pleasure of shooting this at MM Kitchen Studio as well as out and about in his Tribeca neighborhood.
AUTHENTICITY EDITORIAL | TEAM CREDITS
PHOTOGRAPHY Paul Farkas | FASHION STYLIST Kimmie Smith | GROOMER Ryann Carter |
IG @pvfarkas
AUTHENTICITY EDITORIAL | STYLE CREDITS
WFH LOOK | PG 52 - 57 | TECOVAS Button Down Shirt | HIRO CLARK The Sleeveless Tee | JOHN VARVATOS Jeans | REVO Conrad |
LOUNGE LOOK | PG 58 - 61 | JOHN VARVATOS Lightweight Sweater + Jeans | REVO X LEXUS Spindle |
OUT + ABOUT LOOK | PG 64 - 76 | JOHN VARVATOS Leather Jacket + Jeans | CACIO PEPE Hemp Cotton Camisa Crew | REVO Harbor | TECOVAS Boots |
AUTHENTICITY | EDITORIAL PHOTOGRAHY CREDITS
SONY Alpha 7R IV, FE 50mm F1.2 GM Full-frame Standard Prime G Master Lens, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, + FE 70-200mm F2.8 GM OSS Full-frame Telephoto Zoom G Master Lens with Optical Steady Shot | SIRUI Dragon Series Bendable RGB Panel Light Set of 2 of B25R*2 Kit + DJ280 |
Read the JUL ISSUE #115 of Athleisure Mag and see AUTHENTICITY | Chef Marc Murphy in mag.
Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!
ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?
PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.
We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.
AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?
PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.
Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.
After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!
AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?
PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.
Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.
AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?
PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.
Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.
In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.
AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?
PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.
AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?
PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.
AM: Who will be the host this year?
PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.
AM: There are 2 ticket packages to choose from. Tell us about them!
PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.
We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.
AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?
PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.
With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time
AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?
PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!
PHOTOGRAPHY CREDITS | Max Molina
After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.
ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.
AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.
AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?
ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.
AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?
ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.
AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.
ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.
AM: If we are coming in for Lunch, what should we enjoy?
ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.
Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.
AM: For dinner, what are 3 appetizers that we should consider?
ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.
AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?
ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.
AM: What are 3 desserts that would be perfect to end the night with?
ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.
AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?
ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.
AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.
ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.
AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?
ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.
AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?
ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.
AM: What can guests expect this year from Taste of Tennis at Aqua?
ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.
AM: What are you looking forward to as we get closer to this event?
ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.
IG @aquanewyork
PHOTOGRAPHY COURTESY | Aqua
If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.
Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.
There is nothing like ending your meal with the perfect treat or even giving your self something special while you’re out and about! Milk Bar is the perfect treat that in addition to being innovative in the way that flavors come together, but it’s also the nostalgia of it all! Whether you’re popping into one of their bakeries (5 locations in NYC, Chicago, LA, Las Vegas, and DC), or shopping online – there is something about enjoying their cookies, cakes, milks etc that is utterly satisfying. Chef Christina Tosi (Netflix’s Bake Squad and With Love, Meghan and FX’s The Bear) is the creator of Milk Bar which is spin-off from David Chang’s Momofuku restaurant group.
We had the pleasure of sitting down talking with this founder, entrepreneur, baker, and TV personality/host to talk about how she came into the industry, her iconic Milk Bar, and her recent collaboration with Premier Protein which is available through the end of August where you can enjoy treats made within this collaboration - Blueberry Pancake Super Cookie! It’s made with Premier Protein Vanilla 100% Whey Powder and you are obtaining 10g of Protein in this chewy cookie along with tangy blueberries and decadent maple notes which is satisfying.
ATHLEISURE MAG: What was the first baked good that you fell in love with?
CHEF CHRISTINA TOSI: Well technically it wasn’t a baked good- it was my grandma's oatmeal cookie DOUGH! She didn’t realize I was sneaking punches of it as a kid every time she looked away. I love the act of mixing and baking and giving away cookies, but I REALLY loved that dough.
AM: When did you realize that you wanted to be a chef and to work in pastry?
CHEF CT: When it was time to enter the workforce, the thought of taking a desk job terrified me. When I asked myself what I wanted to do for a living every day for the rest of my life- I only had one answer: “make cookies.”
AM: How did you come to the Momofuku world initially?
CHEF CT: I met Dave through a chef friend when Dave needed help writing a HACCP plan for the health department. We got along royally and it was clear he needed some help building his restaurant empire, so I started working with him in a non-party chef capacity to start. But bakers gonna bake and eventually I found myself working ops by day and moonlighting as Momo’s first and only pastry chef.
AM: What led to the creation of Milk Bar?
CHEF CT: I wanted to bridge my fine dining, formally trained pastry chef background with my home baker upbringing.
AM: You have done a number of collaborations and your latest one is taking place this month with Premier Protein! Can you tell us more about why you partnered with them and tell us more about this partnership?
CHEF CT: I love the fact that Milk Bar and Premier Protein both see the world in the same way- we both love to show up and make people's lives more positive, more fulfilling, more full of brightness and life. And we believe that flavor is at the heart of that (no sacrificing when it comes to living life to its fullest or most nutritious!). I also LOVED the challenge of creating baked goods that not only satisfied the sweet tooth in us but also kept us feeling satisfied and powerful through the day. I’ve become a protein hound myself off the clock and was really inspired to work with my incredible team to create baked goods that look as good as they taste and deliver on every promise - taste at the tippy top!
AM: What is your creative process when it comes to adding items to this menu?
CHEF CT: We like to define a flavor story first - is it a time, a food memory, a dish, a season that we’re trying to deconstruct and reconstruct into a cookie, cake, pie, ice cream, latte, etc., then we got at it with all our might trading notes, building spreadsheets of formulas and revisions as we tinker and taste, tinker and taste. When we think something is ready for prime time, we hold a larger tasting with the team to get as much feedback as possible across different pallets. It’s really fun work, but sometimes really harrowing. It took us 2 whole years to get our Birthday Cake just right before we put it on the menu. If we’re not obsessed with it, we can’t expect you to be and so we keep working.
AM: Why do you think Milk Bar resonates with so many people?
CHEF CT: We exist to democratize dessert - to make people happy with dessert and we spend a lot of time thinking, seating, creating and tinkering to find the bullseye of food that makes people feel seen and known and loved but also new and full of potential and excited about what’s to come in life. I know, that’s a lot for answering soft serve or a fudgy centered cookie or layer cake to hold, but I think we do a pretty good job of it and the proof is in the proverbial pudding.
AM: We loved seeing Bake Club during the pandemic in our IG feeds and you recently released a cookbook of the same name last Fall. Why did you want to write this cookbook and what are you excited for readers and bakers to know about it?
CHEF CT: I love demystifying baking - love letting folks in behind the curtain, give them the best recipes, great tips that unlock their creativity and potential, and above all else create a community of fun. So from homemade sprinkles to soft pretzels, chocolate mirror cake and creme brûlée to the best ever chocolate chip cookies, ice cream cones and pb s’mores bars, I got you. All you have to do is show up to a world full of must-have kitchen moves. I’ll be your guide!
AM: We always enjoy seeing your projects whether they are your collabs, limited edition launches, seeing you host/judging or appearing on S3 of The Bear – are there any upcoming projects that you want to share with us that we can keep an eye out for?
CHEF CT: We have some really fun Bake Clubs we’ll drop in the coming weeks, and there’s some fun places we’ll show up in your lives when you least expect it this fall and winter- but mum's the word beyond that :)
ATHLEISURE MAG: With the partnership between Premier Protein X Milk Bar, throughout the month of August, their flagship bakeries (NYC, LA and DC in-store and for delivery on DoorDash, UberEats, and GrubHub – for those that can’t make it to the flagship stores Blueberry Pancake Super Cookie will also be available at the new Chicago Milk Bar store and online at milkbarstore.com for delivery nationwide) will be hosting a Premier Protein Power Hour every day in Aug. from 3pm – 4pm. Fans can come in and get one protein menu item for free to ensure that your midday sweet treat has the power to fuel your journey and keep the party going! This will include their Blueberry Pancake Super Cookie, their Mega Milkshake Caramel Cake, and their Power-Packed Tiramisu Truffle.
As part of Premier Protein’s Shakes for Shifts platform that supports nurses, Premier Protein and Milk Bar will offer an exclusive sweepstakes and discounts for nurses. Nurses can show their ID at any Milk Bar location during the month of Aug. to receive an extra 20% discount. For nurses in NYC, LA, DC, and Chicago – nurses can enter to win a Premier Protein X Milk Bar Power Hour delivery for their hospital floor.
Read the latest issue of Athleisure Mag.
MY CREOLE-CALI KITCHEN: LOUISIANA ROOYS WITH CALIFORNIA FLAVORS
Agate Surrey
Ryan Rondelo
We always enjoy a meal that is full of flavor and in My Creole-Cali Kitchen: Louisiana Roots with California Flavors by Chef Ryan Rondeno who has dazzled the tastebuds of an array of celebrities is turning his attention to blending the vibrant flavors of Creole cuisine with fresh California cooking. More importantly, he has created dishes that allow you to make them from the comfort of your home. We're looking forward to making Tempura Squash Blossoms, Crawfish Enchiladas, and Duck Confit with Whipped Ricotta and Pickled Peaches. When it comes to winding down at night, we're excited to try desserts like Brown Butter Banana Bread with Pistachio Praline Buttermilk Ice Cream and Beignets.
He shares his knowledge of cooking for celebs and provides tips that we can use when creating these dishes. He even provides tips to make these Southern dishes with a twist.
THE NANTUCKET RESTAURANT: A NOVEL
Sourcebooks Landmark
Pamela Kelley
In The Nantucket Restaurant: A Novel, we meet Mandy, Emma, and Jill O'Toole are as close as sisters can be who happen to live 100s of miles apart from one another. All of them grew up on Nantucket and have now found themselves across the country from one another. Their grandmother dies right before her 99th birthday in her sleep. The women realize that in addition to their grandmother's home being inherited to them, they also obtain Mimi's Place which is one of Nantucket's most popular year-around restaurants! They didn't know she even owned it as a silent partner and they have no idea that they will be able to run it. In addition to all 3 of them being left the restaurant equally, they learn a few twists. She gave ownership to the Executive Chef Paul is also an owner who has been there for 15 years. Before they can sell the restaurant, all 3 of the women need to work there for 1 year! They also realize that Mimi's Place is in need of a serious facelift and although profits are declining, it is located in a great community! How can they make it work?
NIGHT WATCHER: A NOVEL
Grand Central Publishing
Daphne Woolsoncroft
A chance meeting with a known serial killer in the Pacific Northwest as a kid introduces us to Night Watcher: A Novel. The experience made her want to forget that night and she never talked about it with anyone. As an adult, she became the host of Night Watch a radio call-in show that was run by her father.
During a call one night, she realizes that there is an intruder in the callers home and she notices coincidences that lead her to believe that the man she met many years ago is not only back but he is after her again.
Three sisters, each at a crossroads in her own life, facing the challenges of a surprise inheritance in the close-knit community of Nantucket.
Read the JUL ISSUE #115 of Athleisure Mag and see BINGELY BOOKS 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.
