Read the MAR ISSUE #123 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Although the Olympics have complete this cycle, we still have a few stories from the Winter Games 2026. We sat down with Erin Jackson Team USA Olympic Speedskating Gold Medalist to talk about her love of the sport, how she got into it, competing at Milan-Cortina and more.
ATHLEISURE MAG: When did you fall in love with speed skating, and what do you love about this sport?
ERIN JACKSON: I actually loved this sport for as long as I can remember. You know, some of my earliest memories of skating were just up and down my driveway and the little plastic skates. So it started out as just a hobby for me. I didn’t have any dreams of being competitive in the sport. I just started doing it because I loved it. So that was my intro which was through roller skating and then roller skating led me to inline skating and then inline skating led me to ice skating. So, yeah, it was just kind of a, I guess, a very natural progression, but it did just start with the love of the sport and the love of the hobby I guess!
AM: I mean, there are so many things you could have done! Why did you decide that figure skating wasn’t the thing, but speed skating was?
EJ: I actually did go that route first, so I did what’s called artistic skating. And that’s like figure skating, but also on roller skates. Who knows? That that could have been where I ended up, but my coaches in artistic skating they actually moved away to pursue figure skating on Ice for their daughters. Their daughters ended up competing in Sochi, I believe.
AM: Wow!
EJ: So who knows? Maybe I could have gone that route, too? But when they moved, I just let that be the end of figure skating.
AM: Well, what does an average week look like when it comes to training for upcoming competitions?
EJ: So we train six days a week, most days, it’s two training sessions. One of those days, we’ll have three training sessions one of those days, we’ll have one training session, but we’re training most the time. It’s kind of like a full-time job, so we’ll have a morning session for probably 3 hours or so, and then rest in the afternoon for lunch and then come back and have another session later in the day.
Normally skating once a day, and then the other session can be, you know, like, bike intervals, or, you know, cardio or weightlifting or something like that.
AM: We were just going to ask about three workouts that you do to optimize for this particular sport? You kind of just answered it. Our minds are still wrapping around six days a week. I mean, clearly, that is what you have to do.
So this past Olympics marks your third, where you were competing in the 500 meter and the 1000 meter? What does it mean to you to be able to compete on such a global stage?
EJ: It’s a really cool honor, I guess, like just being part of the Olympics and just being able to be part of this really large thing where people from all over the world are coming to do the thing that they devote their lives to. We all just come here and do it together. It’s just a really cool community aspect, you know, part of this large community of Olympians and Team USA. And it’s, yeah, I feel like that’s the best feeling of it, just like doing it all together.
AM: What did you love most about your experience this year, and you know, being in the Olympics, and are you thinking ahead to 2030?
EJ: Yeah, I am thinking of 2030, yeah, I couldn’t imagine stopping the train at this point. I definitely want to keep going with all the progress I’ve made this season, and I really want to carry that forward. Some of my best memories from this games were a toss-up between watching my teammates this time around, because for most of them, it was their first Olympics. It’s getting to see all the amazing firsts that they were experiencing and then also watching other Team USA events, like with athletes from those sports. You know, they can give a lot of insight and like behind the scenes info about the scoring and sometimes even the drama in the sport. So, yeah, that was a really cool thing too.
AM: Well, you are part of Happiness as The Real Gold Hershey Campaign, which is so fun to see that and to get to see other aspects of you while you’re talking. Why did you want to be involved in it? And what does happiness mean to you? And where do you find it?
EJ: Yeah, the Happiness is The Real Gold Campaign, I feel like was a really important thing to get out there in a really important message, because it can just like remind athletes and just people in general that the people in your lives who love you and care about you like, they’re gonna love you, no matter what, because what they really want for you is happiness.
AM: Yeah.
EJ: Your achievements are just kind of a bonus for that. I feel like it was a really great message and one that was really heartfelt and emotional campaign, especially with having our families involved. I was really happy to be a part of it.
IG @speedyj
After chatting with Erin, we caught up with her fellow Team USA Speedskater, Jordan Stolz. We wanted to hear from him about his passion, a successful Winter Olympics, and more!
ATHLEISURE MAG: How did you come to the sport of speedskating and for those that are not familiar with it, how would you describe it to them?
JORDAN STOLZ: I would describe it as a sport where you are constantly trying to keep progressing and a sport that is very satisfying when you improve. The feeling of being able to go fast on turns is a feeling that I can’t get anywhere else! I can’t get it in a car, I can’t do it on a mountain on a bike – it’s something that is very surreal and I think that people get addicted to it!
I first got into it because of Apolo Ohno (G2, S2, B4) back in 2010 and I was watching him compete and it was the first Olympics that I had ever watched in my life. I was just really into it and it caught my eye with the way that he was passing people. It was like a showman and I asked my parents if I could start skating and I actually started with my sister on our frozen pond in our backyard. We shoveled a track and ever since then, I have been doing pretty good.
AM: What are workouts that you find beneficial for speedskating?
JS: I would say a lot of cycling. The number 1 thing that changed for me is when I spent a lot more time on a bike. The weight room too – just building up your squats. You have to have power on the ice. You want to combine those two, but you don’t want to go too far with either one. You don’t want to be this cyclist that weighs 130lbs, but you also don’t want to be a body builder and then you would be super slow on the ice – you’d have too much weight. It’s kind of factoring all of that in to work with the mechanics of skating and the technique. I have found that to be the most beneficial for me.
AM: What were the Opening Ceremonies like for you and what does it mean to you to compete on such a global stage?
JS: It means a lot to compete for Team USA on the Olympics as a global stage and to win 3 medals, the highest medal count. That means a lot, not just for me, but for speedskating itself and the whole country. It’s great that I can bring more awareness to speedskating as it’s such a cool sport and I’m glad to be able to do that.
I didn’t walk the Opening Ceremonies, but I loved watching it on TV when I was in the Village.
AM: When it’s your gameday, do you have or do anything that gets you into the mindset to compete?
JS: I try to relax a lot and not to think too much about the races. I want to be able to get into the zone before getting into the rink. Before that, I like to chit chat with people, sit in bed and watch some reels, and then I can get out there and be ready!
AM: You had an amazing Winter Games 2026! You won a Gold in the 500 M and then another one in the 1,000 M - the first American male to do it in the same Olympics since 1980 and you got Silver in the 1,500 - you also made 2 World Records - what does it feel like to leave the Games with those accolades?
JS: It means a lot especially to have my name attached to Eric Heiden (5G) and it means a lot to be thought of as a successful speedskater in Olympic history for the US. I hope that I can continue to progress and do better going into 2030 and this is just one of those stepping stones. When I went to Beijing, I didn’t win any medals there and then 4 years later, I trained a lot and the World Cup had a lot of experiences and then I was able to come here to the Olympics in a very prepared way! Who knows what can happen over the next 4 years? Hopefully something very similar and I am feeling very good about the results that I have had this entire season and not just the ones that took place at the Olympics. I’ve been skating some fast times and had great track records.
AM: In your downtime in Milan, how did you take time for yourself to reset between competitions?
JS: It was just – there wasn’t a lot to do in the Village, so it was about laying in bed and trying to relax and focus.
AM: You partnered with Hershey’s For the Happiness Campaign. Why did you want to partner with them and what does Happiness is the Real Gold mean to you?
JS: I wanted to partner with them because they are a huge household name company. Having that name tied around you at the Winter Olympics really special. It’s the highest achievement that you can have as a speed skater. First of all going to the Olympics, and then being able to win a Gold medal, with the name Hershey’s behind you – that just means a lot especially how they support my family in general. It’s authentic and I feel that they really put the truth behind the slogan that Happiness is The Real Gold. They are 100% right about that!
AM: Now that you are settling in post Olympics, are there any projects or upcoming competitions that we should keep an eye out for?
JS: I have the World Champions coming up – the World Sprints and the World All Arounds – it’s a combination race. It’s kind of like the 2nd thing to the Olympics if you are considering the Netherlands view. They view it super seriously here. I think it’s really cool and I will compete in both and try to win both of them. It will be fun and really hard! Everyone wants to hear if I will be doing anything in cycling and that’s probably not going to happen because I will be focused on skating.
PHOTOGRAPHY CREDIT | Hershey’s
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We always enjoy being able to sit down with Chef Kristen Kish to talk about what she is working on or where we will see her next. Last month, S4 of Peacock’s The Traitors kicked off and we have been enjoying seeing her navigate this murder competition show that takes place in a castle and has a number of our favorite celebs across reality shows included. As of reading this issue, all episodes are streaming now and you can see her journey!
Next month, BRAVO’s S23 of Top Chef is back starting Mar. 9th (if you have Peacock, you can see the first episode early on Mar 3rd). This year, our favorite host along with her co-judges Chef Tom Colicchio and Gail Simmons will bring us to North and South Carolina as we learn more about the chefs who will be competing, along with learning more about the cuisines that are indicative of these areas!
We wanted to know more about her participating in The Traitors, Alan Cumming (Glenrothan, X-Men franchise, Golden Eye) as host, and to get to know a bit about the inner workings of this show. We also wanted to know more about the upcoming season of Top Chef as we get excited to see this culinary competition show. As always, we want to know more about upcoming projects that she is working on as we look ahead to the Spring.
ATHLEISURE MAG: As a murder mystery competition show, The Traitors is one that we enjoy. It’s an interesting blend of watching talents that you know from various shows coming together to win challenges while also picking people off. What led to you deciding that you wanted to participate in this show?
CHEF KRISTEN KISH: Saying yes to The Traitors felt a lot like when I was first asked to compete on Top Chef. It wasn’t something planned, it just presented itself. I have learned that those unexpected opportunities are usually the ones that shape me the most.
What made me a bit nervous is that it’s not built on one skill set. In the kitchen, I can rely on technique and experience. This was different. It was psychology, intuition, and navigating discomfort in real time.
AM: When you sat down at the first roundtable where the initial Traitors were selected, what was that feeling like and what did you want to be?
CHEF KK: I wanted to be a Faithful. Sitting there blindfolded, in complete silence except for Alan’s footsteps, was incredibly disorienting. You’re suddenly cut off from real life and fully immersed in the game. It feels like the moment everything shifts.
I wasn’t trying to count his steps or calculate where he stopped. I was actually very aware of my own thoughts. I just let myself settle into the reality that the game had officially begun. It was less about strategizing in that moment and more about grounding myself in what I was stepping into.
AM: Each morning, the breakfast table is one of my favorites to see everyone come together! Did you have a favorite item that you enjoyed eating?
CHEF KK: Not really a single favorite, but I did enjoy the coffee. Right before missions, after finishing breakfast, I found myself snacking on a lot of the dates they had in the kitchen. Quick energy! I started out eating hard‑boiled eggs in the first few breakfasts, but that got a bit tiresome. The dates became my go-to.
AM: With so many different types of personalities coming together, how did you prepare to be in this unique environment?
CHEF KK: For me, there’s really no way to prepare for something so unknown, especially as someone who has battled with social anxiety. Even in the middle of a game that encourages lying, deception, and manipulation, it is a game at the end of the day and my goal is to have fun.
AM: Alan’s outfits are iconic what was your favorite look that he wore?
CHEF KK: Recently, one of my favorites was when he dyed his hair blue, pink, and white; a nod to the trans flag. I loved how he incorporated messages that had nothing to do with the game, but reflected social justice. Those little choices made his style feel personal and meaningful beyond just the outfits.
AM: What was your favorite look that you wore during The Traitors season, favorite moment, and favorite challenge?
CHEF KK: I did dress up in a black pinstripe suit one day because I thought I was going to find out I was murdered that day. Knowing that I had to do my own glam everyday, I needed clothes that felt like a polished me. A well-tailored suit is timeless, comfortable and temperature appropriate.
My favorite challenges were the physical ones that tested strength and athleticism. I’m active, so I really enjoyed being able to move and push myself. There was one in the weird, creepy cabin where I was convinced a snake would drop from the ceiling. My favorite part? When it didn’t!
AM: What was a takeaway you had from being on The Traitors?
CHEF KK: The biggest takeaway for me was that stepping outside your comfort zone can lead to incredible experiences and even lifelong friendships. That was honestly the best part of the whole journey.
AM: You’ll be back on our screens again with Top Chef on Mar 9th on Bravo! What are you excited for us to see for this season?
CHEF KK: I’m most excited for everyone to meet this new group of incredibly talented chefs. It was a pleasure to witness how each of them brought something unique to the table, and tasting their creativity and passion unfold was such a joy.
AM: When we think about the cuisines of The Carolinas, what are the ingredients that are indicative of these states?
CHEF KK: Throughout the season, it’s about using the ingredients but also drawing from the cultures, and the history behind them. Each chef brings their own perspective and their own creativity to the table. Watching them transform those ingredients into dishes that tell a story, their story, is one of the most special parts of the season.
AM: Each season there seems to be some twists. We know that there are twins competing this year and a few format changes - what can you tell us about this?
CHEF KK: There are always subtle changes each season, but the heart of Top Chef remains the same, it’s still the show you know and love. The twists come through how the chefs perform and adapt, so you’ll see new surprises emerge naturally from their creativity and strategy. You’ll just
have to tune in to see how it all unfolds!
AM: How did you prepare for this season of Top Chef?
CHEF KK: I research places I would like to dine at since we are there for such a long time. I research the landscape and cuisine so I have baseline knowledge going into any season. Overall, I love watching and having a front row seat to the chefs’ journey. I know how Top Chef can change your life and that aids my excitement and compassion for their journey.
AM: You are also the Chef-in-Residencen at Auguste Escoffier School of Culinary Arts, which we know that Teyana Taylor (The Rip, One Battle After Another, The Book of Clarence) is currently a student there. Why did you want to be the Chef-in-Residence and why is this so important to you to be involved in this?
CHEF KK: I saw that! I think it’s very cool that with as busy as she must be, she’s taking the time to explore her passions. I’d love to get in the kitchen with her!
The team at Escoffier have been great partners and we’ve built this role together focusing on what we all believe are some of the most important benefits of culinary school outside of the technical skills... mentorship, building confidence and sparking curiosity. The core of what I do as the Chef-In-Residence are student-focused initiatives and this year we’re expanded on that.
AM: Are there any upcoming projects that we should keep an eye out for?
CHEF KK: I’m focused on continuing to build Kish Aperitif and introducing it to a wider audience. I’m incredibly proud of what my partners and I have created, and I’m excited for more people to experience a part of my heritage through this lens. I also have a few ideas brewing that will allow people to engage with my world in new ways — and I’m looking forward to sharing more soon ;)
PG 113 PHOTO CREDIT/HAIR STYLIST Derek Yuen MUA Alyssa Fall STYLIST Charlotte Rose Coleman | PHOTOS COURTESY PG 114 Griffin Nagel/Peacock | PG 116- 118 Euan Cherry/Peacock | PG 120 - 123 Paul Cheney/Bravo | PG 124 Sarah Israel/Bravo |
Read the FEB ISSUE #122 of Athleisure Mag and see CASTLE TO CAROLINAS | Chef Kristen Kish in mag.
With all of the freezing temperatures as well as snowstorms, this month’s The Art of the Snack takes us to Santa Monica to Xuntos to enjoy an array of Spanish tapas from savory bites as well as cocktails! We wanted to know more about this spot that we can enjoy for Lunch, Dinner, and Brunch! We sat down with Chef Sandra Cordero to find out more about this Tapas Bar, what we should think about enjoying when we come in, and more!
ATHLEISURE MAG: Before we delve into Xuntos, can you tell me about your culinary background - where you trained and kitchens you trained in prior to Xuntos?
CHEF SANDRA CORDERO: I was raised between Amsterdam and Galicia in northern Spain, where I spent summers on my family’s farm and in A Coruña. That upbringing shaped my earliest understanding of food, but I formally committed to becoming a chef when I moved to Los Angeles.
In LA, I trained in several of the city’s most respected kitchens. I worked under Neal Fraser at Grace, gained experience at the Michelin-starred Providence, and cooked alongside Peruvian chef Ricardo Zarate. I also spent time at Test Kitchen.
AM: Why did you want to open Xuntos and when did it launch?
CHEF SC: We launched in July 2023. My dream was to bring Spanish tapas to a beach town, to have a tapas bar near the beach, and after the pandemic, we really wanted to open a place where people could gather again and be together.
AM: What are the ingredients, spices and flavors that are indicative of Spanish cuisine?
CHEF SC: Olive oil, garlic, citrus & pimentón De la Vera.
AM: Why did you want to focus on tapas and for those that are not familiar, what is that?
CHEF SC: I wanted to share my Spanish culture with LA, and what better way to do that than through Tapas! Tapas are for sharing, they are ingredient-forward, with lots of seafood & amazing produce from the market. Being in Santa Monica and walking distance to the Santa Monica farmers market with incredible fresh produce, it felt organic to focus on tapas in this location.
AM: How does one approach a tapas menu in terms of have 2-3 people ordering for enough variety and items to share?
CHEF SC: We have made it as easy as possible for guests with our new tapas tasting menu, where you get a four-course tapas tasting for the whole table for $75 per person. It is the perfect amount of food; you still get to have that sharing experience, and all you have to think about is what to drink! If you decide not to do the tapas tasting, you can have one of our wonderful servers help you. Tapas is about everyone experiencing the same bites & flavors together.
AM: For diners who are coming here, what is the ambiance of this restaurant from the vibe to its interiors?
CHEF SC: The design and atmosphere is meant to feel inviting, a place where people can linger, relax, and connect over drinks and food in equal measure. The word xuntos means “together” in Gallego, and that ethos, convivial, unhurried, and social, threads throughout the space. The interior occupies two storefronts in a historic 1926 building in Santa Monica, with a lively bar area that naturally draws people in for drinks and pintxos before dinner. Beyond the bar, a warm dining room invites guests to slow down and linger. Up on the second floor are two private dining spaces overlooking the bar and main room — perfect for intimate dinners or energetic celebrations.
Visually, the space blends playful energy with a vintage, feminine sensibility. A dramatic wall installation of thousands of scallop shells (a nod to Galicia’s coastal culture) anchors the room, while vintage light fixtures add a sense of drama and warmth. Soft pinks and reds set a color palette that’s romantic yet spirited, complemented by touches of greenery and curated vintage artwork. Family photos from Galicia give the space a personal, home-like layer.
It is perfect for a cozy date night or a fun night out with friends. It’s romantic, energetic, and meant for people to stay, linger, connect, and enjoy the experience fully.
AM: For Lunch, what are 3 items on the menu that you suggest that we should be thinking about prior to coming in?
CHEF SC: When you come for lunch you cannot miss the Empanada, it’s a Galician style empanada, a whole savory pie that we make from scratch daily, with an olive oil crust with rotating fillings—Galician tuna (the classic), beef, spinach, mussels... of course our Tortilla is not to be missed, the ultimate comfort food, & Gambas al Ajillo for a sizzling midday tapa!
AM: Specifically looking at the Conservas (Tinned Fish) portion of the Lunch menu, what are 3 that you suggest?
CHEF SC: Gueyu Mar Grilled Sardine Tails Escabeche (we’re huge fans of Chef Abel), the Albo Mussels that I grew up eating as a kid & Ramon Peña Sardines with padron pepper, a beautiful tin with a kick from a pepper only found in Galicia.
AM: For those that opt to eat at the bar, what are 3 items on your Pintxos menu that we should try?
CHEF SC: Our Cantabrian Anchovy on brioche, Croquetas de Jamon of course, and a Racion of Jamon Iberico + Pan Con Tomate on Spanish Cristal Toast is essential.
AM: Tell us about your Tapas Tasting for Dinner.
CHEF SC: We describe it as “what chef Sandra thinks you should eat tonight,” a seasonal combination of pintxos & tapas that changes monthly, always with whatever seafood is tasting best at the moment and produce from the Santa Monica farmer’s market. It’s the easiest way to experience Xuntos because you order, and the food just keeps coming!
AM: What are 3 items on your Tapas menu for Dinner that we should try?
CHEF SC: Our Lobster, Pork Chop and Pulpo a la Gallega.
AM: To complete your meal, what are 3 desserts that we should have in mind?
CHEF SC: Tarta De Santiago—the cake people make a pilgrimage for! Seasonal Flan (right now it’s coconut!) and our Chocolate Mousse.
AM: For those looking for a refreshing cocktail, what are 3 that you suggest?
CHEF SC: We squeeze citrus fresh from the farmer’s market for our Senorita (tequila, grapefruit, pimenton), Playa de Vega (mezcal, chartreuse, lemon) and Hummingbird (vodka, tango tangerine,
orange).
AM: Tell me about your Wine Club!
CHEF SC: The best way to learn about Spanish wines is by drinking them! You get 2-4 bottles every month from all over Spain, carefully selected imports exclusive to Xuntos, always organic without any additives, and more than half from women winemakers. Members get tasting notes, food pairing recommendations & a pick-up party with wine tasting every month!
AM: Are there any events coming up that we should know about that we can share with our readers/community?
CHEF SC: Bikini nights are coming up, which is an event we have on the last Thursday of every month. They are inspired by the iconic Bikini Club in Barcelona, birthplace of the famous Bikini Sandwich & the “it” club for live music & good times for generations of Barcelonians since its opening in the 1950’s. I love putting new spins on the Bikini Sandwich on the menu at Xuntos, & this night showcases these itsy-bitsy melty toasties paired with the perfect accompaniment: premium Barcelona beer from Estrella Damm & live music!
IG @barxuntos
PHOTOGRAPHY COURTESY | One Goat Media
Read the FEB ISSUE #122 of Athleisure Mag and see THE ART OF THE SNACK | Xuntos in mag.
There are many ways to immerse yourself into a vaction. Some love to relax and others want to go for an adventure which is where Ride & Seek Bicycle Adventures comes in. If you’re looking to see Japan, we suggest trying their 2 historical cycling adventures. They have a 14-day tour of Hokkaido to see the nature and grandeur of Japan’s northernmost island. They also have a 13-day Kyushu tour which is on the enchanting islands and inland sea in the south of the country.
During both tours, guests will stay in Japanese inns and Western-style hotels. You’ll enjoy traditional cuisine and baths in an array of natural hot springs.
For those interested in the Hokkairdo Tour, this takes place Sep 3-16, 2026 and starts at $8,960 per person based on double occupancy. Those taking this tour will enjoy remote and peaceful cycling routes on this guided tour. You’ll navigate roads, forests, plains, volcanic landscapes, caldera lakes, and towering peaks.
You’ll enjoy crossing the Tokachi Plain to learn about indigenous Ainu culture and cycle through vibrant flower fields of Daisetsuzan National Park. You’ll enjoy Niseko’s breathtaking Panorama Line and travel the coast of Shakotan Peninsula which is known for its blue waters and world class seafood. You’ll enjoy soaking in the mineral rich waters of Shirogane Onsen and enjoying the lively cities of Asahikawa and Sapporo. You’ll also enjoy the depth of Japanese cuisine from hearty miso to amazing sushi.
The Kyushu Tour, is Oct. 30-Nov. 11, 2026, starting at $8,320. You’ll start on Honshu and cross Shikoku and continue into Kyushu where you will wind through stunning gorges of Oboke and Koboke with waterfalls of Takachiho Gorge, bridges of Shimanami Kaido, lush valleys, and geothermal wonderlands filled with volcanic peaks (those that circle Mount Aso one of the world’s largest active calderas) and the riverside baths of Kurokawa Onsen in the artistic town of Yufuin. You will also see samurai castles and rich warrior heritage in Kumamoto. From a culinary perspective, you’ll enjoy regional specialties like thick udon noodles and savory tonkotsu ramen.
Tours include all accommodations, all breakfasts and group dinners, most lunches, nutrition for rides, Ride & Seek kit and water bottle, GPS with preloaded routes, knowledgeable guides and airport transfers.
PHOTOS COURTESY | Ride & Seek
Read the FEB ISSUE #122 of Athleisure Mag and see ATHLEISURE LIST | Ride & Seek Bicycle Adventures in mag.
In We Fancy: Simple Recipes to Make the Everyday Special, we are introduced to Jerrelle Guy who is a James Beard Awards Finalist for her cookbook Black Girl Baking. When you’re making dishes that you love, you want to know how you can do to amp up your favorites which you will find here. When we think about fancy, it can mean many things but in many ways it’s about being special.
In her cookbook, she takes pantry staples and shows how you can transform them throughout
your week such as Double Stacked Back Bean Burgers, Artichokes in Butter Wine Sauce, and
even an Olive Oil Brownie Pudding covered with chopped nuts!
When we’re taking some down time, we always look forward to having the perfect thriller. In It’s Not Her: A Novel we meet Courtney Gray who is enjoying a peaceful vacation until a scream is heard. After hearing this, she finds out that her brother and her sister-in-law is dead at their cottage by the lakeside. She also finds out that her niece is missing and that her nephew is still upstairs asleep with everything that has happened.
She begins to realize that as police descend the resort that are a number of secrets about her family that she doesn’t know about that are coming to light. Is her niece a victim or is she a murderer?
With everyone hiding their secrets, Courtney knows that she is in a race against time to uncover them and to solve this mystery that is hanging over her family. The more she finds out, the more she realizes that she doesn’t know the players involved as much as she thought.
When we go to our favorite Dim Sum restaurant, we know that we are going to enjoy our favorite dumplings. But this is a dish that is made all over the world! In The Little Book of Dumplings: Bundle of Love From Around the World, we learn more about these bundles of savory treats.
Whether you enjoy them in a Chinese as a spicy Indian Samosa, a cheesy Polish Pierogi, or a sugary German Dampfnudel, there’s a beloved dumpling in every food culture.
In this book, it provides recipes from across Asia, Europe, Middle East, Africa, German, and America. We’re looking forward to making Paraguayan Vori Vori, South African Souskluitjies, and Turkish Manti to name a few.
Read the FEB ISSUE #122 of Athleisure Mag and see BINGELY BOOKS in mag.
PHOTO CREDIT | Plugrà® Premium European-Style Butter
Every year, we know that Pi Day (3/14) is one where a number of pizza eateries have a number of promotions to highlight their offerings! This year, Plugrà, a premium European-Style butter that is also noted as Martha Stewart’s favorite to use when baking, is putting real pie back in the equation with some quantitative evidence. In a recent survey of 2,500 Americans, 93 percent of participants immediately associate "pie" with a baked dessert. Now, Plugrà is on a mission to make Pi Day a definitively pie holiday!
For those who enjoy eating pie, 24% love Apple while Pumpkin and Pecan are enjoyed by 14% of those participating in the survey. Even outside of a holiday, 28% of Americans enjoying a slice of pie at least once a month!
To help inspire home cooks to make everyday Pi Day, Plugrà partnered with celebrity chef and cookbook author Claire Robinson for her baking secrets. “No matter what’s inside, a great pie is all about the crust,” says Robinson. “When it comes to your ingredients, quality is everything. Plugrà’s slow churn process is my non-negotiable secret.”
She suggests that to keep ingredients cold, we should maintain the "golden rule" by keeping the butter and water as cold as possible to create steam pockets during baking, which results in a lighter, flakier texture. We should also prioritize the fat. When you’re baking from scratch, the differentiator is the butter. Plugrà is slow churned to create the right balance of moisture and fat, allowing it to blend smoothly into dough and bake into flaky crusts. For an easier way to incorporate fat, freeze your butter and then grate it directly into the flour using a cheese grater. Don’t discard leftover dough. Robinson suggests rolling out scraps to create decorative leaves or shapes to top your pie for a professional look.
From March 1 through March 21, fans can visit winplugrabutter.com for a chance to win one of 314 instant-win prizes of one pound of free Plugrà butter. 5 Grand Prize winners will receive free Plugrà butter for a year and a scratch-baked pie from New York City’s iconic Little Pie Company delivered to their door, exclusive swag, and six months of curated “Pie of the Month” recipes.
Check out the latest issue of Athleisure Mag.
Read the FEB ISSUE #122 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the FEB ISSUE #122 of Athleisure Mag and see #TRIBEGOALS in mag.
We’ve hit those really cold temperatures so comfort food that is vibrant to your taste buds and the eye are an essential! In this month’s issue, The Art of the Snack taks us to DC to Daru where we enjoy cuisine from India and Nepal. Chef/Owner Suresh Sundas talks about this restaurant which has received a Michelin Bib Gourmand for the 4th year in a row as well as a James Beard Semifinalist nomination. We wanted to know more about the restaurant and what we should enjoy when we come in for our next visit!
ATHLEISURE MAG: Before we delve into Daru, tell us about your culinary background, kitchens you trained in and why you wanted to create Daru?
CHEF SURESH SUNDAS: I am originally from Morang in Eastern Nepal. After moving to the U.S., I worked throughout the DC dining scene, including roles at Rasika West End and Maydan. I met Dante Datta at Rasika in 2012, and we spent years dreaming of a neighborhood restaurant where I could honor my Nepalese and Indian roots through a playful, unexpected lens.
AM: What does Daru mean?
CHEF SS: Daru is Hindi for moonshine—specifically “desi daru,” a traditional beverage made from molasses. While we originally envisioned Daru as a cocktail bar, we kept the name when it evolved into a restaurant because it captures our spirited, creative nature.
AM: What cuisine can guests enjoy here and what are the ingredients and spices that are indicative of this?
CHEF SS: We describe our cuisine as “Indian-ish”—traditional Indian and Nepalese techniques inspired by global influences. We use foundational spices like garam masala, turmeric, cardamom, and fenugreek alongside timur (Sichuan peppercorn sourced directly from Nepal). We use high-quality, often unexpected ingredients like Thai green chiles, fermented black garlic, blue cheese, and burrata.
AM: What is the ambiance of Daru?
CHEF SS: Located in the historic Star Grocery building, Daru features 40 seats centered around a vibrant bar. The atmosphere is intimate, warm, and energetic—offering the polish of fine dining with the comfort of a favorite neighborhood spot.
AM: In looking at the menu, you have it broken out into various categories including Snacks! What are 3 that you suggest?
CHEF SS: I suggest, Bison Momo: Nepalese-style bison dumplings with timur peppercorn and Szechuan tomato chutney, Dahi Puri: A refreshing, classic bite, and Reshmi Kebab with Blue Cheese: Tender chicken with cashew paste and sour cherry chutney.
AM: What are 3 Mains that you suggest that we should enjoy?
CHEF SS: You should try, Nariyal Lamb Shank: A robust dish in Kashmiri chili-coconut curry with saffron, Chicken Tikka Masala: Made with fermented black garlic paste and Thai green chiles for depth, and Striped Bass Paturi: Bengali-style fish wrapped in banana leaf with makrut lime, and coconut.
AM: In terms of Sides, what are 3 that we should consider?
CHEF SS: To accompany your meal the Black Daal Burrata: Our signature dish featuring burrata melting into spicy black dal, Eggplant Bharta: Smoky, fire-roasted eggplant mashed with aromatic spices, onions, tomato, and coconut milk, and Wok-Fried Cabbage: Crispy, charred cabbage tossed with bold Indian spices, and timur pepper in a hot wok.
AM: For Breads/Extras, what are 3 we should try?
CHEF SS: Herb Laccha Paratha: Ideal for pairing with our curries, Zaatar Olive Naan: A blend of traditional naan and Middle Eastern flavors, and Chutney Platter: an assortment for chutneys, Tomato- Sichuan, Tamarind, Mint, Achar (Mango Pickle), and a Habanero Kashmiri Chili Hot Sauce.
AM: What are 3 Winter cocktails we should try?
CHEF SS: Our Winter cocktails you should try are our Chai-tini: A dessert-like rum cocktail with warm chai spices, Bandit Queen: A Boulevardier with garam masala-infused rum and Sichuan peppercorn amaro, and Divine Contraband: an old fashioned riff using bourbon fat washed with cashew butter, golden raisins, and a touch of palo cortado sherry.
AM: What are 3 mocktails we should try?
CHEF SS: Acid-Adjust Carrot, Garam Masala, Soda (Carrot infused n/a margarita), Love and Demons: Zero-Rum, Hibiscus, Lemon,Tulsi Tea, Ginger Beer, Mint ( Collins style drink with indian herbal tulsi tea), Seasonal Lassis: Fresh fruit and spice combinations that change throughout the year. (pear/mango and peach/ Blueberry Cardamom).
AM: Are there any upcoming events we should know about?
CHEF SS: Our Cielo Rojo Dinner!
AM: Daru has received for a 4th year in a row, the Michelin Bib Gourmand (2022 - 2025) what does it mean to you?
CHEF SS: This recognition validates our goal of providing high-quality, high-value cooking in a neighborhood setting. Retaining this distinction since our opening year proves we are successfully honoring tradition while pushing creative boundaries.
AM: You personally just received a nomination for 2026 James Beard Semifinalist for Best Chef: Mid-Atlantic - what does this distinction mean to you?
CHEF SS: This honor recognizes our entire team’s dedication. It motivates me to stay connected to my roots while continuing to evolve and create dishes that surprise our guests.
IG @daru.dc
PHOTOGRAPHY COURTESY | Calvin Kim
Read the JAN ISSUE #121 of Athleisure Mag and see THE ART OF THE SNACK | Daru in mag.
PHOTOGRAPHY CREDITS | Paul Farkas
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU | Handroll Bar Rolling in mag.
As we close the year, we know that this time of year is one where we spend even more time celebrating various moments and enjoying eating at phenomenal restaurants that only enhance the memories that we share with friends, family, and colleagues! In this month’s Athleisure Mag, we make our way to DC to sit down with Owner/Chef Ryan Ratino to talk about Bresca, their tasting menu, and what we can expect when we swing by for our next visit!
ATHLEISURE MAG: We’ve had the pleasure of chatting with you before for with Jônt and Ômo by Jônt which is also part of Hive Hospitality. Currently, your restaurant group is now tied for the most Michelin-starred concepts of any hospitality group in America (4) and the 2nd group with the most Michelin stars (5) in America (with Thomas Keller having the most), what does it mean to you to have these distinctions?
CHEF RYAN RATINO: I have always had the utmost respect for the guide and the chefs who are highlighted in it - it means so much to me, our teams, and our restaurants. The designation is globally known, and it is one of the benchmarks in the industry. It is a reflection of our hard work and tenacity in this industry.
AM: Bresca has had 1 Michelin star every year since 2019! How do you balance navigating your goals, interests, and needs for the restaurant with those elements that involve maintaining the Michelin star?
CHEF RR: It is a validation that our hard work has paid off, year after year. Receiving the star year after year enables us to be more creative and more attentive to details - it just makes us better at what we do; and that for me, is balance. I also enjoy time off playing golf and fishing and have always been into physical fitness when I need time away.
AM: In looking at your mission for Hive Hospitality, you are focused on pioneering the future of hospitality, delivering exceptional experiences, and practicing environmental safety. Why are these so important to you?
CHEF RR: It is a pillar of the our company to inspire our guests - as well as give back to the industry and lead by example. While we are driven by passion, it is important to me and our teams to push the envelope a little further with hard work - one of the Midwestern values that were instilled in me from a young age.
AM: What cuisine is offered at Bresca and what ingredients or spices are indicative of it?
CHEF RR: Seasonal, plus the most responsibly sourced and finest ingredients from the Mid-Atlantic and beyond, while using cooking techniques rooted in France with a touch of regional influence.
AM: Tell us about the ambiance of the restaurant and what diners can expect when they come in?
CHEF RR: Fun - the most important thing of all - as well as personalized warm service. The restaurant is buzzy & lively - the chatter of the guests and the dining room teams working together is the music of a french bistro.
AM: Tell us about your 3 Course Menu!
CHEF RR: The three course menu is a celebration of seasonal ingredients, where we feature some of the local farms what we have worked with for years, as well as inspiration from my childhood favorite snacks and inspiration from my home state of Ohio.
AM: On your A la Carte menu, what are 3 items that we should have our eye on?
CHEF RR: Rohan Duck à la Presse (when on the menu -a signature), “Smoke in Chimney” Trout, Berkshire Pork tenderloin, and Brioche stuffed Amish Chicken.
AM: What are 3 cocktails that you suggest that we should have our eye on?
CHEF RR: Bananas for Coffee, Oyster-tini, and Buttered Beet Manhattan.
AM: Tell us about your wine program.
CHEF RR: Our wine program includes some of the very best wines from around the world - and our sommeliers taste every single day to find the most interesting, plus the ones that work best with our food. We have had relationships with some of these producers for years.
AM: What should we know about Restaurant Week and what can you tell us about the menus that will be available during this time?
CHEF RR: We’ll be offering Restaurant month starting on Friday, January 2nd to February 1st, with exclusive 3 and 5 course tasting menus, each one designed to showcase the season’s boldest, most expressive flavors.
AM: Will there be events coming up that we should keep an eye out for as last month you had the Bresca Wine Dinner Series?
CHEF RR: Stay tuned:)- follow us at @brescaDC on Instagram.
IG @brescadc
PHOTOGRAPHY COURTESY | Rey Lopez
Read the DEC ISSUE #120 of Athleisure Mag and see THE ART OF THE SNACK | Bresca in mag.
TAHINI BABY: BRIGHT, EVERYDAY RECIPES THAT HAPPEN TO BE VEGETARIAN
Avery
Eden Grinshpan
We enjoy Middle Eastern and Mediterranean dishes and in Tahini Baby: Bright Everyday Recipes That Happen To Be Vegetarian, there are an array of dishes that are veggie forward that we are looking forward to making, and of course, eating! The fact that we can enjoy these shareable plates that have layers of flavor that are tangy, tart, rich, and creamy. We’re looking forward to making Tahini, Lemon-Braised Leek Masabacha with Za’atar Laffa, and Harissa-Roasted Cauliflower.
In this cookbook, there are recipes that will take you from breakfast to dinner and everything thing in between! You’ll find items to enjoy for solo dining, your significant other or even if you’re hosting a viewing party at home with friends who are coming by!
BEST OFFER WINS
Celadon Books
Marisa Kashino
As we’re closing out the year, we’re always thinking of books that are on our list to read. In Best Offer Wins, we find ourselves in the suburbs of Washington, DC. where in a period of 18 monts, Margo Miyake, a publicist has lost 11 houses in a number of bidding wars. When she ends up getting a tip of a house, in a perfect neighborhood!
The thought of leaving her cramped apartment that she lives in with her husband as well as making plans to have a child in the future, means that she would be a step closer to having her life where she would like for it to be.
She knows that she needs to buy this house before it is open to the public and she knows that a competitive offer is needed.
She begins to get to know the homeowners, she hopes to win them over and with whatever snags come along the way, she is determined to make sure that she gets what she wants.
PRETTY BROWN EYES: MORE THAN A PRETTY FACE
Independently Published
Nicole Doswell-Busano
In Pretty Brown Eyes: More Than A Pretty Face, we think this is a great gift to give the littles in your life if you are looking for a great holiday gift. Nicole, the author of this book, is in Fashion PR and wrote this book for her daughter as a means to empower her! The fact that she is a beautiful little girl is great; however, she wanted to make sure that she understood that she has so many qualities that make her amazing beyond her looks.
This story, which is perfect to read to your little during nap time, bedtime, or other moments, allows you to meet this curious toddler who gets to know what makes her special from kindness, courage, creativity, and so much more!
Read the DEC ISSUE #120 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
We have been fans of the Bravo’s Top Chef universe since day 1 and it comes down to a number of factors including: telling a story on a plate, the chefs actual stories, and in many cases even visting their restaurants. It has grown into a network of alums that we enjoy seeing again and again whether they’re on TV, doing a phenomenal project or popping in to eat their latest creation.
Avid readers and the Athleisure Mag community know that we have interviewed S10 Top Chef winner, Chef Kristen Kish a number of times whether it’s a fun partnership/collaboration, various shows she has been a part of or for our MAR ISSUE #99 cover story with her alongside Chef Tom Colicchio, Gail Simmons of Top Chef when she took the reigns as host of Top Chef starting S21. She loves the journey of food and the chefs that are involved, she’s always asking questions, and gives words of wisdom that can really be applicable to whatever it is you do in life!
This month, we catch up with her to talk about the upcoming season of Top Chef, S23 in the Carolinas, joining the cast of Peacock’s S4 of Traitors, why being kind matters and her partnership with KIND for the CHOOSE KIND campaign, holiday dishes, gifting, and more!
CHEF KRISTIN KISH: Hello! It’s so nice to see you again!
ATHLEISURE MAG: It’s so nice to see you again! Well, we’re always so excited anytime we get the chance to chat with you, because you’re always doing amazing things. The last time we saw you, that’s when you were our cover for Athleisure Mag right before you hosted your first season of Top Chef which was phenomenal! Now, you have so many things going on, so it will be great to chat with you.
CHEF KK: Likewise, thanks!
AM: So, looking forward to S23 of Top Chef, you’re going to be be in the Carolinas which is amazing – what has it been like for you to be on Top Chef as the host?
CHEF KK: I mean, it’s like, the greatest job. I have very little complaints. I think that the only the only thing that was the most challenging this past season was, you know, the Carolina humidity, which we were certainly prepared for. But other than that, I mean, I, I love making Top Chef. I love spending time with all the chefs that we have coming in to dine with us. It’s a really great quick 2-month crash course in a location, introducing you to new people, and then also hearing from so many people amongst the industry or even not! But just like how other people think and talk about food, I think it’s just - it’s incredible!
AM: Amazing. We know you can’t talk too much about the upcoming season, but what can you share with us that we should be looking forward to?
CHEF KK: I mean, come on – every season is just the best. It’s great chefs, it’s great food, and honest feedback. And you know, I think one of my favorite things to do is - I mean, I love watching the show, but because we don’t get to see the chefs thought process.
AM: Right!
CHEF KK: You know all those interviews, and in the kitchen scenes, we don’t see any of that.
AM: Yeah.
CHEF KK: The only time we see them is when they’re in front of us, and so I always get really excited, and I look forward to getting the whole story and the whole picture.
AM: You’re like, wait, that’s what happened.
CHEF KK: Yeah, I’ve tasted the food, but I don’t know sometimes how they’ve fully arrived.
AM: We also love the companion series Dish with Kish. The format is really interesting how elements of the challenge from the episode as well as working with Top Chef alums in each episode are presented in the series! We just interviewed, Chef Gregory Gourdet (Top Chef S12 Runner-up, S17 Finalist) last month, during the Food Network NYC Wine Food Festival. He was so kind and sweet. We’ve never been able to talk to him before, but it’s always fun to watch him with you on this companion series as you guys have great chemistry together!
As soon as we finish the night’s episode on Bravo, we go to Peacock and start off with Last Chance Kitchen with Chef Tom Colicchio to see how eliminated players fight there way back to get on the show and then we end it by savoring Dish with Kish!
Why do you love having this companion series?
CHEF KK: You know, I think it, it’s just - it’s obviously Top Chef related, where we’re pulling inspiration from that challenge. You know, we’re getting to see some of your favorite Top Chef alums in the kitchen again, cooking. You know, it’s no rules. As you see, the entire set is fair game. It is as if you were in the kitchen with me, albeit I’m in full glam, which I normally wouldn’t be.
AM: The looks you rock in those episodes as well as in the flagship show are always amazing every time – you don’t miss.
CHEF KK: Thank you.
But it’s like, it’s like a fly on the wall moment.
AM: Yeah.
CHEF KK: You get to see real interactions and the time that is spent with sometimes Top Chef alums that I have known for many years, like Gregory, and who we are deeply like, wonderful friends or me being introduced to a new Top Chef alum that I know very little about because I just haven’t had the time to interact. So, I mean, it’s just it’s fun. It’s 11 - 15 minutes of whatever. It’s my kind of TV.
AM: Love it!
You mentioned that shooting this competition series takes place over a 2 month period. How do you take on a show like that in terms of preparation? Clearly, you’re immersed in this environment, but how do you get your mind ready for it before you step into that abyss?
CHEF KK: You know, I think it’s a great abyss to be in. So, like, you know, there’s not a lot of like pumping myself up. I think the the first year that I was hosting, I had definitely more like internal personal work to work on.
AM: Yeah.
CHEF KK: Because I was really wrapping my brain around the pressure that I was putting on myself.
AM: Of course.
CHEF KK: But come Canada and now, obviously, the Carolinas like, you know, I go in a couple days before it. I like to go see the set. I like to get my bearings. I like to unpack and like organize space, equals organize mind. For me, really, the preparation is oftentimes the morning of, so whatever call time, my time is, I need my quiet, introverted recharge battery time. So, I wake up 1 hour and 40 minutes to 2 hours before, no matter what. Even if it’s crazy early, I will still need my time for my quiet and my coffee. It’s a daily practice keeping my mind ready and sharp for every single day.
AM: You’re joining the cast of the Traitors. We love this show, whether it is the US, UK, Australian, or New Zealand editions! And literally, we’ve watched various times for the US portion of the franchise, and thought, “what would it be like to have Alan Cumming (GoldenEye, The Good Wife, X-Men franchise) and Kristen together – we need these interactions”. So when it was announced that you would be doing this, we are ready. So, why did you want to join this show?
CHEF KK: You know, there was a lot of reasons going into it. I think that, for me, cooking competitions are something that I would dabble back into if it were for charity, or fun – but something that is less pressure. But like competition, I kind of hung up my hat on that one. This one is so outlandish, unrealistic in terms of the theme. honestly. We’re all running around the Highlands of Scotland trying to murder banished people!
AM: I know right?
CHEF KK: It’s insane!
AM: And some of those challenges, like the whole bug thing – yikes, so much anxiety for you.
CHEF KK: It’s silly.
AM: Yeah.
CHEF KK: So I felt like that lent itself to just like fully immersing yourself into fun. That was one reason. Another reason is, I’m always trying to find new ways to push my introverted self to get out there and do more, especially if you know it’s like even loosely tied to promoting my show.
AM: Oh yeah!
CHEF KK: So I mean, I’d be lying if I said I went on there not doing that. And then, also, they keep beating us in the Emmys, and Alan keeps beating me in the host category, so I was, like, if you can’t beat ‘em -
AM: You might as well join them. We can’t wait to see that!
KIND has been a brand that we have enjoyed eating. It’s healthy, a great mix of ingredients, and it’s fun. How did you come to this brand, and why did you want to partner with them?
CHEF KK: You know, they came to me, and I think the beauty of something like, KIND, is obviously I’ve had many KIND bars. I know exactly the brand. So when someone or a brand comes to me and says, well, obviously, it’s in the name, right, like World Kindness Day - let’s see what can we do, how can we shine a light on it, and how can we give back? That already, is check, check?
AM: Yes.
CHEF KK: It’s a yes, yes, and yes. I think it’s our duty if we are able to give and shine a light on things or have a platform in order to celebrate something, someone or an organization that deserves it, it’s an automatic yes. You know, I think it happened so organically because I was already going to New Orleans for the Emeril Lagasse Foundation, donating my time to cook at the reception there, and so, what better way to amplify all parties than to really like join forces in a way and give back in an even greater way. So, you know, It just it all made sense. It’s an incredible organization. With KIND, we’re able to give $25,000 to the Emeril Lagasse Foundation, 10,000 bars to YEP (Youth Empowerment Project), like, wow, it was a win-win for everybody.
AM: Will there be other things in this partnership as well, or was it just this with the Emeril Lagasse Foundation?
CHEF KK: The good thing about the Emeril Lagasse Foundation and KIND and myself donating $25,000 is that Emeril Lagasse Foundation supports programs like, YEP, but also everything else. So, they’ve already done a lot of the legwork. So if we can give back to them, they’re then giving back to x amount of organizations.
AM: It’s always great to be kind and to do kind things and how much more important is it during the holiday season to do so?
CHEF KK: Well, I think it’s 100%. Like, definitely, during the holidays to give back to those who might need more, whether that be food, money, time, or you know anything. We’re all capable of giving back in some form. Even if it’s just a smile and kindness throughout the day. You know, I think, on top of that given our climate, it’s not just the holidays.
AM: Yeah.
CHEF KK: It’s an everyday thing. And you know, many hands makes light work. I think that if we can all focus on impacting what we are capable of doing financially or time-wise, or whatever? All those little ripples do make a huge difference. For me, I sometimes get overwhelmed with the the amount that has to be fixed and course corrected, but the beauty of kindness is that you can give it for free.
AM: So true!
We always love chatting with you about different foods. We are in the holiday season. So, what are three dishes that you’re loving to make during this holiday season?
CHEF KK: Oof man!
AM: I know! But you’re always sharing things that we store away to make or to order when we’re out and about!
CHEF KK: We have entered baking season. My wife is Australian as you know. She had never gone apple picking. So, this past Fall, we went apple picking! That was awesome. I was like, how do you not know about this?
AM: I mean – it’s the perfect Fall thing to do and is just part of the checklist for the season – come on! right?
CHEF KK: I mean it’s a lovely tradition! You pick too many apples, you don’t know what to do with them. So, like anything like that, it adds so much like warmth and sense to the house. I love it so much.
AM: Yup!
CHEF KK: The warm spices! My wife is totally into baking from Gregory’s cookbook (Everyone’s Table: Global Recipes For Modern Health) recently, which is fabulous. I mean, honestly, for me, especially being East Coast based - you know, winter is cold. Anything that gets you to hunker down, get a fireplace going, warm meal, and people that you love gathered around the table. I think that there’s nothing better and then the food is almost a secondary to the feeling that it can bring.
AM: You’re always having your hands in a number of pots. We’ve talked about a number of things are coming up, but are there any other projects that we need to know about to share with our community?
CHEF KK: You know, not anything new that I can speak about at the moment. Obviously, January 8th Traitors, Top Chef - Spring of 2026.
AM: Which is exciting.
CHEF KK: And then, you know, great holiday gifts. Kish Aperitif and my New York Times Best-Selling, memoir, Accidently on Purpose.
AM: Love Kish Aperitif, a must for the bar cart.
CHEF KK: Thank you so much! We have a new label, looks a little bit different. I’m just, I’m really, really, really proud of that product. I think it’s delicious.
AM: As always, we appreciate you taking the time. It’s so good to connect and it’s always awesome to see how you authentically navigate with things that we know as well as new things that you do! We can’t wait for Traitors and will be cheering for you. And of course, when Top Chef drops can’t wait to see how everything unfolds!
CHEF KK: My pleasure! I’m sure we’ll be speaking again very soon.
PHOTOGRAPHY COURTESY | PG 59 + 60X KIND | PG 63 Sam McElwee/Peacock | PG 64 David Moir/Bravo |
Read the NOV ISSUE #119 of Athleisure Mag and see KINDNESS MATTERS | Chef Kristen Kish in mag.
We love this time of year when we sit down with our friends and family to share meals and memories with! We always enjoy when we take a moment to sit down with Chef David Rose to find out how we can best approach the holiday season. From tips for tackling Turkey Day, prepping before the big day, and hacks that we need to assist us - he keeps us in the loop on what we need to know and some of his favorites with Omaha Steaks.
ATHLEISURE MAG: What do you enjoy about the holiday season?
CHEF DAVID ROSE: I love creating new memories with families, eating my mom’s amazing food, cooking for my family, and sharing the love of food, good times, and a great game of Taboo.
AM: Where does the preparation process start for you as we would imagine that we shouldn’t start on the actual holiday dinner, party, etc that we are hosting?
CHEF DR: The preparation starts at least 3-4 days before the actual holiday to allow for thawing of the turkey, marinating of meats and proteins, and making desserts. That way, on the actual day of the holiday, I can focus on bigger items like the turkey, the roast, the jerk chicken, etc.
AM: How can we take recipes that are our go-to in our family to merge the traditional elements of it while putting a bit of a twist on it?
CHEF DR: To elevate the traditional recipes with the classic dishes like turkey, ham, roast, I would recommend you use a beautiful glaze using preserves and herbs and add a nice wine like an Omaha Steaks’ cabernet to the gravy.
I’d also recommend roasting vegetables to bring out natural caramelization and sweetness in the vegetables. Finally, I love adding bacon to deep fried Brussel sprouts.
AM: What’s the biggest holiday hack that we need to know about to make holiday meal planning easier!
CHEF DR: The biggest tip is to plan ahead! Simplify holiday meal planning with Omaha Steaks. Keep your freezer stocked all season long with high-quality beef, poultry, pork, seafood, easy-to-prepare side dishes, and desserts. From full holiday meals to heat-and-serve options, Omaha Steaks delivers everything you need to plan and enjoy a stress-free holiday season.
AM: When we’re attending someone else’s holiday dinner or meal, what should we bring as a gift?
CHEF DR: I would recommend being thoughtful and asking your host what he or she needs you to bring and use that as a prompt. Personally, I would say a bottle of wine or your favorite spirit and a dessert.
AM: The best part of enjoying a holiday meal is the leftovers! What tips do you have to re-imagine our favorite portions of the meal in a new way?
CHEF DR: You can’t go wrong with a turkey sandwich – but you can make a variety of sandwiches including adding turkey to your grilled cheese. I also like to dice the protein and add it to my eggs for breakfast. I’ll also add turkey to fried rice or make egg rolls with turkey.
PHOTOGRAPHY COURTESY | Omaha Steaks
Read the NOV ISSUE #119 of Athleisure Mag and see HOLIDAY EATS | Chef David Rose in mag.
We love the thought of having comfort food that comes in the form of street food with a twist that can be enjoyed with family and friends! We make our way to DC’s neighborhood, Georgetown to enjoy Thai cuisine that is filled with foods and traditions that we can all enjoy when we come in to dine at Rimtang! Chef/Owner Saran “Peter”Kannasute shares with us how he brought this restaurant into his hospitality group, the foods he grew up with, and what we should order upon our next visit with family and friends.
ATHLEISURE MAG: Chef Saran “Peter” Kannasute, can you tell us about your culinary background in terms of where you went to school, kitchens you trained in and what led to the creation of the Yume Hospitality Group?
CHEF SARAN PETER KANNASUTE: I graduated from military school in Thailand, following a long family history of military and police service on both sides of my family. Several members even served the King of Thailand. That background shaped my discipline, but my passion was always in cooking, inspired by my mother, who ran a small street-food restaurant in Bangkok. Throughout my childhood, I would go with my family to the fresh market and select all the freshest, seasonal ingredients to be used for the day. That experience shaped how I approach food and has become one of the most important influences on my culinary path. I moved to the United States in 1999 and began working in restaurants. I later had the opportunity to train under Chef Hiroyuki Sakai, known as the first Iron Chef of French-Japanese cuisine, while he was culinary advisor for Benihana in Florida. From early on, I knew I wanted to open my own restaurant to apply what I’d learned and create dishes that reflect my experience and heritage. That vision eventually became YUME Hospitality Group.
AM: Before we delve into Rimtang, tell me about Yume Hospitality Group, when you launched it, and the restaurants that are within it.
CHEF SPK: I moved to Washington, DC in 2009 and spent several years consulting for restaurants while exploring opportunities to open my own. In 2013, a mutual contact introduced me to my now business partner, Jeff King. He tried my food at a sushi bar I helped open, and we realized we shared a common vision for future ventures. That was where our journey began, and the beginning of YUME Hospitality Group. We currently operate three restaurants:
• YUME Sushi: Modern Japanese cuisine with French influences Located in Arlington, VA | Opened in 2018
• KYOJIN Sushi: Expanded interpretation of that same Japanese foundation Located in Georgetown, DC | Opened in 2023 after the pandemic RIMTANG: Thai street-food o Located in Georgetown, DC | Opened in 2024
AM: What are the flavors, spices, and ingredients that are indicative of Thai cuisine in general?
CHEF SPK: Lime, chili peppers, lime leaves, and lemongrass.
AM: When we say Street Food, what does that mean?
CHEF SPK: Street food refers to the everyday food culture found throughout many Asian countries, traditionally served from small stalls in morning or night markets. It’s fast access to comfort food.
AM: What led to you launching Rimtang as this is a departure from the other restaurants in this group that focus on Japanese cuisine?
CHEF SPK: I don’t see it as a departure from Japanese cuisine, but as an expansion of who I am. Rimtang allows me to return to what defines my roots and the cooking techniques I come from. Rimtang is more personal— it represents the flavors of my childhood and the generational recipes I grew up with. It’s not a different direction; it’s the continuation of my heritage.
AM: You mother, Chef “Mama” Prapit La Femina is the Head Chef at this Georgetown restaurant. Can you tell us about her culinary background as well as how she approaches the menu that is offered here?
CHEF SPK: Before entering the restaurant industry, my mother worked as an accountant. She learned how to cook from my grandmother when she was young and continued to develop her skills on her own. I have memories from my childhood of all the different meals she cooked for me, not only Thai dishes, but also Chinese, Vietnamese, and even Italian. Her approach to the menu at Rimtang is based on intuition and memory rather than formal training. She cooks the way she always has, and that authenticity defines Rimtang.
AM: What does Rimtang mean?
CHEF SPK: “Rimtang” means “sidewalk” in Thai and is commonly used to refer to street-side food stalls in Thailand.
AM: Tell us about the ambiance of this restaurant and what guests can expect when they are coming in to dine.
CHEF SPK: The space is designed to feel like home. It’s a cozy, two-story converted row home. It reflects the atmosphere I remember from eating my mother’s cooking as a child.
AM: What are 3 appetizers that you suggest that we can enjoy with friends and family?
CHEF SPK: Calamari, Tom Yum Soup with seafood, and Crabmeat Egg Omelet.
AM: What are 3 soups and salads that we should have our eye on when we are coming in with friends?
CHEF SPK: Papaya Salad, of course, and Seafood Tom Yum Soup.
AM: What are 3 Mama’s Signature Dishes that we should be thinking about when we come in?
CHEF SPK: Mama’s Signature Fried Rice, Tom Yum Soup, and Papaya Salad.
AM: Between the Stir Fry and the Thai Curry Specials, what are 3 that we should have in mind?
CHEF SPK: Panang curry with protein of your choice, Tom Yum Soup, and Salmon Curry.
AM: For the sides to add to our meal, what are 3 that we should have in mind?
CHEF SPK: Sticky Rice, Steamed Veggies, and Steamed Rice.
AM: What are 3 desserts that you suggest that we should enjoy?
CHEF SPK: Now we have Mango Sticky Rice, Coconut Ice Cream, and Peach Sago.
AM: We love a good drink, what are 3 that we should consider sipping on our next visit (this can be a cocktail, wine, beer, non-alcoholic)?
CHEF SPK: For non-alcoholic, Mama’s Signature Herbal Drinks like Pendant Juice & Thai Tea. Also Signature Thai Beer: Singha.
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PHOTOGRAPHY COURTESY | Rimtang
Read the NOV ISSUE #119 of Athleisure Mag and see THE ART OF THE SNACK Rimtang in mag.
Taquería Condesa opened late summer 2025. The name “Condesa” pays homage to La Condesa, one of Mexico City’s most creative, design-forward neighborhoods, known for its Art Deco architecture, and vibrant culture.
When guests walk in, they experience an ambiance that feels fun and welcoming. Taquería Condesa is chic and stylish, but it maintains the warmth and soul of a true taquería. We like to say it’s “sexy, welcoming, and full of sabor.”
The flavors and ingredients of Mexico City, draw heavily from recipes that owner Leonel Baizan grew up with in his family’s kitchen. Handmade nixtamal tortillas, slow-cooked meats, bright housemade salsas, and chiles imported from Mexico - are just some of the components that define the menu. Along with Mexican flavors, Taquería Condesa brings the spirit of community and creativity that defines La Condesa CDMX.
They offer an assortment of appetizers, a section devoted to quesadillas, nachos, and burritos, and sides like rice and beans, but tacos are the heart of this menu. They offer 11 different varieties available in orders of two or three. The drink list features craft cocktails, Mexican beer and sodas, Aguas Frescas, and housemade margaritas, served frozen or on the rocks, with flavor options like mango, strawberry, or passion fruit. Their dessert section features churros.
We enjoy a good taco and with a number of delicious options, we suggest that you try - Birria: slow-cooked brisket with Oaxaca cheese, onions, cilantro, and consommé, Pescado: panko-crusted cod with red and green cabbage and jalapeño mayo, and Hongos: a satisfying vegan option made with mushrooms, beans, onions, and cilantro.
To enhance your taco experience, add generous helpings of Taquería Condesa’s house-made salsas (salsa verde, chile de árbol, and smoky) to absolutely everything. It’s also recommended that diners should try: Guacamole & Chips; Elote Asado (corn on the cob with chipotle mayo, queso fresco, Tajín, and lime); and Flautas Doradas (fried corn tortillas stuffed with a choice of filling and topped with crema, guac, pico, and queso fresco).
Pair your meal with a non-alcoholic treat, the aguas frescas – Tamarind, Horchata, and Jamaica (Hibiscus) – are refreshing and delicious. For cocktails, enjoy their Pepino: cucumber purée, silver tequila, lime, and agave; Beso Rojo: tequila or mezcal with hibiscus, pomegranate, orange, lime, and agave; and Avenida Amsterdam: pineapple purée, Grand Marnier, lime, and orange juice with tequila or mezcal.
Make sure that you enjoy their Happy Hour which runs Monday-Friday until 7 PM.
TAQUERIA CONDESA
824 9th Ave
NY, NY 10019
PHOTOS COURTESY | Taqueria Condesa
Read the NOV ISSUE #119 of Athleisure Mag or see ATHLEISURE LIST | Taqueria Condesa in mag.
