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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
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SHOT AT DOS CAMINOS PARK AVE NYC | PHOTOGRAPHY Paul Farkas | Guacamole

SHOT AT DOS CAMINOS PARK AVE NYC | PHOTOGRAPHY Paul Farkas | Guacamole

ATHLEISURE KITCHEN | DOS CAMINOS

March 3, 2017

We're only a few weeks away from the official start of Spring. Restaurants are the perfect seasonless escape as our favorite dishes, beverages and ambiance awaits us. Dos Caminos, a popular Mexican restaurant with locations in NYC is part of the BR Guest Hospitality group, and is known as a place to enjy savory and sweet options along with an array of cocktails that are always perfect to enjoy for lunch, happy hour, dinner or late night drinks.

This month's food editorial, shot at the Park Ave location, shares key dishes that can be enjoyed on your next visit. We chatted with Executive Chef Ivy Stark about how she came to work at the restaurant and why this is a haven for New Yorkers and tourists!

ATHLEISURE MAG: Tell us about your background and what led to you become a chef.

IVY STARK: I grew up in Colorado and loved to cook from the time I was a young child. My father was a hotelier so I sort of grew up in the business. I remember loving going to the restaurant shows and seeing the displays of chaud-froid and ice carvings and being enthralled. After studying history in college, an eating tour of Europe convinced me that I wanted to wanted to be a chef. I  returned to the U.S. and started cooking school in New York.

AM: Prior to being the Executive Chef at Dos Caminos, where else have you been and how long have you been at Dos Caminos?
 

IS: I've been at Dos Caminos for 14 years, before that I worked at the Border Grill and Ciudad in Los Angeles, and then moved back to New York and worked at some great fine dining restaurants such as Sign of the Dove, Cena and Amalia.

AM: What is it like being a chef at Dos Caminos and what is a day in the life like being there?

IS: It is amazing being the chef here. I have a wonderful brand to work with and a great staff that's my second family. Typically, I spend the day in the kitchens overseeing the food going out to the dining rooms. I will spend some time in the test kitchen doing research and development for new menu items and specials, and then I do have to do some administrative work, reviewing schedules, food costs, working with vendors to ensure we get the best products.

AM: What elements of your cooking style have influenced the menu? 

IS: My style is to be creative, but to respect authenticity, and the foundation of Mexican cuisine I have learned from great traditional cooks in my travels through Mexico and my ongoing study of the ever-evolving Mexican kitchen. I love bold flavors, and beautiful colors presented simply and naturally. 

AM: How does the Dos Caminos menu reflect the seasons?

IS: We are dedicated to keeping our menu seasonal and change it four times a year to reflect that, only using in-season produce. In addition, we look at the seasons in terms of textures, temperatures and flavors - lighter, cooler fare in the summer and heartier fare in the winter.

AM: During the winter and early spring, what can we look forward to on the menu? 

IS: We are in the process of working on our spring menu right now, we will be looking at what we can do with ramps, asparagus, spring radishes and onions, fava beans, pineapples, and strawberries. New York weather is fickle, sometimes spring comes around in March and sometimes we have to wait until June.

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

AM: What classics are mainstays on the menu and which ones get updated from time to time?
 

IS: The Dos Enchiladas - roast chicken enchiladas with mole poblano is a longtime crowd pleaser, as is our Shrimp Quesadilla; guests come in to order these specific items so we leave them alone. We are always looking at ways to items to reflect dining trends, but we listen to our guests' feedback. If they want us to leave something alone, we leave it alone. We have a seasonal guacamole that is updated four times a year based on the best available produce. We always have a rotating assortment of amazing seasonal ice creams and sorbets. Those are a couple of items that you can count on changing.

| Cazuela de Camarones | 

| Cazuela de Camarones | 

AM: What are your favorite dishes on the menu - from appetizer, main dish, sides and dessert?
 
IS: 
I am asked that question all the time and it's really a bit cruel - it's like asking who is my favorite friend! With that said, today if I were dining at Dos Caminos I would have the guacamole, persimmon salad, grilled Mahi Mahi tacos, Mexican street corn, and the sweet corn flan to finish; tomorrow I might choose a different menu. 
 
AM: Is there a secret menu at Dos Caminos?
 
IS:
There is - we have a secret shrimp guacamole, a chicken quesadilla, and a very special brunch item - the quesadilla benedict.
 
AM: One of our favorite times to swing by is during Happy Hour - what are key beverages that we should try on our next visit?
 
IS: 
You can't go wrong with our El Camino margarita, we use freshly squeezed juice for our sour mix and there is no substitute. I like mine up, very cold, with salt. We also make a killer red and white sangria.

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| Mahi Mahi Tacos | 

| Mahi Mahi Tacos | 

| Sweet Corn Flan | 

| Sweet Corn Flan | 

Read more from the Feb Issue as well as see Athleisure Kitchen's Dos Caminos in mag here.
 

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In #TribeGoals, Athleisure Kitchen, Brunch, Feb 2017, Food, Lifestyle, Magazine, Photoshoot, Editor Picks, Paul Farkas Tags Dos Caminos, tacos, margarita, BR Guest Hospitality, Executive Chef, Ivy Stark, guacamole, flan, Mexican, Corn, Camarones, Mahi Mahi Tacos, Persimmon Salad, Elote de Calle, Dos Caminos Park Ave, Cazuela de Camarones, Prickly Pear Margarita, El Camino Margarita
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SHOT AT DOGPOUND | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH David Stella |

SHOT AT DOGPOUND | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH David Stella |

I WANT YOUR HEART

January 31, 2017
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Our cover shoot took place at DOGPOUND, NYC's hottest new gym. This boxing haven brings celebrities, Victoria's Secret Angels, models, athletes, and those that are truly enthusiastic about perfecting their look. DOGPOUND has become the prime location where this all comes together through their focus on training members through personalization of their individual goals.

After spending the afternoon shooting here for our anniversary issue, we had some questions for this temple of fitness. What started from a group of workout buddies, has grown into DOGPOUND founded by Kirk Myers.

ATHLEISURE MAG: Can you tell us how DOGPOUND came to be before coming to your present location in Tribeca? 

KIRK MYERS: DOGPOUND was originally called Kirk Fitness. I was working as a personal trainer, but my business started growing really rapidly. It was then I met Breylis Pena, who wanted to become a trainer, and we formed a group in the morning made up of clients who wanted to workout but didn't have a lot of time during the day. We started calling ourselves DOGPOUND. At the time we were renting space out of multiple gyms, but it wasn't long before we outgrew the spaces--even getting kicked out. So, we decided to build our own. 

AM: What is DOGPOUND and what is the meaning behind the name? 

KM: Some of our clients started bringing their dogs to the workouts. 

AM: What is your background and what led you to create this studio? 

KM: I was a chunky kid, but my health took a pretty big downturn when I suffered from heart failure. I knew I would need to make some pretty serious changes. I started working out, I started to see the results, they wanted to work out with me. My training business started to grow. I started at 23, and I've always been an independent trainer. I realized that in order to be the top trainers in the world, we needed our own home base. 

AM: It's clear that beyond being a studio and a method, that it is a culture - what about it has made it a destination for models, celebrities, etc as a place to get the physique that your members want? 

KM: I think there's a couple reasons why. It's because we are so passionate about what we do, and people see that and recognize it. That type of energy is infectious. We are in an up and coming neighborhood, we want our clients to feel safe and comfortable in the space and we are results oriented. We've created a community, so most of the celebrities and models who workout here, their friends workout here too. 

AM: On the same note, how do you select trainers that you onboard to the DOGPOUND family? 

KM: We hire passionate and positive trainers. That's our number one and number two. Our roster of trainers is pretty diverse. It is not really about what you've accomplished, but where you want to go. You really want to be a trainer, you really want to help people? That's the kind of trainer we want. We can develop the trainers and give them the education they need. We have our entire boxing program. No one ever boxed before the program, but we brought someone in who was a world class boxer and he taught us how to box and now we have a boxing program. You have to want to learn. Some of our top trainers weren't trainers when they started. We look for trainers who want to constantly seek improvement. Just like our clients come here to be a better version of themselves.

AM: We like that those who are members of your gym have the ability to be trained by a number of your trainers, what was the thought process behind that and how do you feel that that is beneficial to them? 

KM: Because it’s always been my own business, I've had long term clients. The issue is that they can get bored working out with only one person. Not only do the clients get bored, but the trainer gets bored. When you have a team, you can offer strengths that you don't have personally in your service. It creates variety. Just today, I had a client who likes boxing, but I don't box, so I had him warm up with some boxing techniques with another trainer. Another client has a knee bothering him so I had a trainer that has more physical therapy background work with him. Workouts don't get stale. And, simply for a time standpoint, it allows for clients to make sure they can fit their workout in. If a client want's to workout but their only availabilty is at ten, but I'm booked at ten, they can work out with someone who has an opening at that time. Here you can always get into workout with somebody. 

AM: Besides the location at Tribeca, are you planning additional locations? 

KM: Yes. 

AM: Do you sell apparel that is branded with DOGPOUND or other brands? 

KM: As of right now, you can't really get apparel unless you come directly to the location. It's available only at the gym. 

AM: What types of workouts are offered at DOGPOUND? 

KM: Boxing, HIIT, Strength Training

AM: How important is offering nutrition as a service? 

KM: It's extremely important. I think nutrition is 70% of your fitness goal. 

AM: Clearly, you're a busy man, when you're not working, what can we find you doing on your "off time"?  

KM: Relaxing and snuggling with my Pooh Bear. Oh, and watching the Raiders. 

AM: When did you introduce the Machine Gun? 

KM: Four years ago. 

AM: What does the studio look like? Any signature decor? 

KM: It was designed by Fabien Baron. Black, white, and concrete. Very sleek look. 

AM: I know you have a varied clientele but could you generalize a bit and give me a brief description of the folks who go there? 

KM: There are finance guys and girls, artists, athletes, celebrities, models and a lot of people who just want to get results. 

AM: Can you be more specific about how the various disciplines are combined? Are you going from holding a yoga pose straight into a resistance exercise straight into a jump squat? 

KM: Just want to paint a clearer picture of the progression of the class.  The only class we offer is boxing, but we always start a one on one session with a dynamic warmup, but the workout is specific to each person's goals. All of our one on one programs are individualized. If you are a dancer, there will be more flexibility, toning and core work, but if you are looking to join the 1000lb club, there is going to be more strength training and heavy lifting.

Read more from the Jan issue.

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In Beauty, Fashion, Fashion Editorial, Fitness, Jan 2017, Lifestyle, Magazine, Mindfulness, Photoshoot, Pop Culture, Sports, Style, Wellness, Womens, Paul Farkas Tags Model, MSA Model, Paul Farkas, David Stella, Kimmie Smith, Photography, Stylist, DOGPOUND, Kirby Myers, boxing, fitness, athletes, Victoria's Secret Model, Victoria's Secret Angels, Cover shoot
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SHOT AT NINE25 | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUA Kay Cunningham | HAIRSTYLIST Lea Deloy | MODEL Garrett Keillor/Major Model | MODEL Sarah Kaufmann/Major Model |

KISS ME AT MIDNIGHT

January 9, 2017
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ATHLEISURE MAG: Nice shooting here, what amenities are offered at Nine52?

NINE52: Every detail of Nine52 has been designed to accommodate the modern city dweller’s needs and to provide the comforts and services of a luxury building. The full-service building is attended by a 24-hour concierge and offers a children’s playroom, a state-of-the-art fitness center with separate yoga and spinning rooms, private storage units, an expansive interior courtyard with a tranquil fountain, a large resident lounge with a bathroom and entertainment area with a full kitchen, a wine cellar with dining area and a co-working space complete with two conference rooms and individual workstations. Atop the building sits a fully furnished and landscaped rooftop deck complete with 360-degree views. Residents may also use a complimentary bike service offered, which includes twenty single-speed Joulvert bikes. The vast amount of amenities is incomparable to other buildings.

AM: What is the concept of the layout?

NINE52: Developed by Gaia Real Estate, Nine52 offers 155 residences with architecture by SPIVAK Architects and interior design by Erik Galiana. Danny Fishman, Managing Partner of Gaia Real Estate not only wanted to target “attainable luxury” for residents, but also include as many amenities within the building as possible. Gaia has a very large rental business and did a lot of research when planning this building – they did a survey with a few thousand tenants and asked them what they wanted.  Ultimately, instead of creating something they thought people wanted, they used direct results to actually give them what they are looking for - which, one of the top things was a co-working space. In terms of style, they wanted to keep it very "New York". 

AM: What are its selling points?

NINE52: Nine52 provokes a sense of discovery. This striking building in the heart of Hell’s Kitchen – a neighborhood rich with history and intrigue – features a brick façade and winding, maze-like corridors that lead to thoroughly modern and new condominiums. Like the city itself, Nine52‘s duality of space blends old with new, masculine with feminine, metal with wood, and thoughtful design with unique details to create a harmonious whole.

Comprised of studio through three bedroom and garden duplex homes, each residence is well-appointed with rich finishes, such as stained white oak floors, oversized windows and sleek kitchens with custom lacquer cabinetry and Caesarstone countertops.  Each home is also equipped with a washer and dryer.  

There is also a large array of floorplans, which helps cater to a wide variety of buyers and is unlike anything else available in the neighborhood.

AM: What is building's occupancy?

NINE52: The building is open and is now fifty percent sold.  Residences are priced from approximately $819,000 to more than $3,000,000. Park River Properties is the exclusive sales and marketing agent for the property. 

AM: What is the neighborhood draw?

NINE52: Located between 9th and 10th Avenues, with entrances on both 51st and 52nd Street, Nine52 conveniently located just steps from Central Park, Rockefeller Center, Times Square and shopping outlets at Columbus Circle, and residents will find a magnitude of resources and sought after destinations, including renowned museums, educational institutions, and a vast assortment of fine dining and shopping.

Read more from the Dec Issue

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SHOT AT The Clare | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH Evie Ry | MODEL Bobby Penney/Major Model | MODEL Sage Lauren/Major Model |

SHOT AT The Clare | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH Evie Ry | MODEL Bobby Penney/Major Model | MODEL Sage Lauren/Major Model |

OUR TOWN

December 18, 2016
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This month's fashion editorial was shot at The Clare, on Manhattan's Upper East Side. We asked a few questions about this soon to open property.

ATHLEISURE MAG: What amenities are offered at The Clare?

THE CLARE: Unique to The Clare is the sprawling 13th floor amenity space, which will have 12-foot double height ceilings and offer views of Central Park and the Queensboro Bridge. Residents will enjoy a fitness center and flexroom that will be available for classes and personal training, a spacious lounge with bar and entertainment area, and an 800 plus-square-foot terrace outfitted with aluminum accents and Porcelanosa pavers. The full-service
residential experience at The Clare will also include a 24-hour doorman, a bike room for added convenience and 421A tax abatement.

AM: What is the concept behind the design of the building?

TC: Designed by Manuel Glas to capture the relationship between light, shadow and air, The Clare showcases dawn-to-dusk light and sweeping city views. In an unmatched design, the south-facing building is wrapped in vertical fins that provide discreet shade to the residences
as the sun travels east to west. Apartments at the first-of-its-kind Porcelanosa-sheathed condominium will reflect a modern, streamlined design with 7-inch white oak hardwood
floors throughout, double-insulated glass operable windows, LED lighting, and painted white solid wood swing and pocket doors. Open kitchens will be equipped with appliances by Miele,
along with custom Poggenpohl cabinetry. The serene master bedrooms will feature 9-foot plus ceilings and en-suite baths with fixtures by Watermark, extra-large quartz countertops
with double sinks, frosted glass, soaking tubs and enclosed showers.

AM: What are other selling points in this building?

TC: The unit mix at the 19-floor building will include studio to four-bedroom apartments. Duplex residences at the condominium will boast larger proportions with double exposures and soaring ceiling heights of up to 18-feet 2 inches, many with terraces and balconies.
At the crown of The Clare, a fourbed, four-bath triplex penthouse will offer incredible views of the cityscape, walls of windows, a 14-by-22 skylight, a terrace lining the great room and master bedroom, and immense private outdoor space with hot tub on the rooftop. The building will offer smart, unique layouts with 15 different floorplans. In addition, the entire building will be equipped with radiant floor heating – a rarity in New York City.

AM: When will this building be completed and open to the public?

TC: Completion is anticipated to be end of this year, and anticipated occupancy is at the end of Q1 2017.

AM: Is there anything that we should know about the neighborhood that would be a draw to residents of this building?

TC: The Clare is located at the nexus of the Upper East Side and Midtown at 61st Street and Second Avenue, an area that is a true shopping and dining mecca with opulent offerings such as Barney’s, Chanel, Mr Chow and Atlantic Grill. Residents will also be within walking distance to Central Park, popular fitness options such as Equinox and Soul Cycle, and famous cultural
institutions like MoMA and The Met. The building also offers fantastic proximity to the FDR Drive and 59th Street Bridge, as well as convenient public transportation options, which will
soon be expanded by the new Second Avenue subway project.

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In Beauty, Fashion, Cover Story, Fashion Editorial, Lifestyle, Magazine, Nov 2016, Photoshoot, Pop Culture, Style, Womens, Real Estate NYC, Real Estate, Paul Farkas, Kimmie Smith, Evie Ry Tags Our Town, The Clare, Fashion Editorial, Karl Lagerfeld Paris, 34 Heritage, RBX, Fleur't Intimates, MCM, Victorinox
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PHOTOGRAPHY BY PAUL FARKAS

PHOTOGRAPHY BY PAUL FARKAS

ATHLEISURE HOUSE NYFW SS/17

October 5, 2016

Earlier this month, Athleisure Mag presented its first event during NYFW with ATHLEISURE HOUSE, a fitness, fashion and branded showcase event. We showcased: HOM, a mens underwear and activewear line (this show was paired shoes by Sand by Saya as well as Pikolinos), Maaji Swimwear, a vibrant swim line (paired with feather accessories by SoundChick Accessories, gold jewelry from Kemi Designs, shoes by Sand and Saya as well as Yosi Samra), and pool floats by Big Mouth Inc),  and Noli Yoga, a NYC based activewear line (with accessories from Misfit, Apple Watch, Yosi Samra, and Sand by Saya)  which took place in a private luxury residential property, 535 W 43rd St, in Hell's Kitchen.

Our event was supported by a number of partners including: TRULY Spiked Sparkling Water, JUST WATER, Maple Water, Bai, Truth Bars, Macro Bars and Organic Gemini. Guests enjoyed a lifestyle curated bag filled with Nature Republic, Trilogy, Victorinox Swiss Army, The Green Blender - placed in a Quilted Koala market tote.

For the backstage, a number of our food and beverage sponsors were enjoyed by our models and creative team members. Our Official Makeup Sponsor was Eve Pearl which created 3 great looks to showcase the lifestyle of each of the lines that were presented.

To the right, you can find out more about our teams and brands featured within this immersive event during fashion's biggest week.

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ATHLEISURE HOUSE CREDITS


| MENSWEAR SHOW Hom | FOOTWEAR Pikolinos, Sand by Saya | ACCESSORIES Sand by Saya |

| SWIM SHOW Maaji Swimwear | FOOTWEAR Yosi Samra, Sand by Saya | GOLD ACCESSORIES Kemi Designs| FEATHER ACCESSORIES SoundChick Accessories | WEARABLE ACCESSORIES Misfit |

| YOGA SHOW Noli Yoga | FOOTWEAR Yosi Samra + Sand by Saya | ACCESSORIES SoundChick Accessories, Quilted Koala | WEARABLE ACCESSORIES Apple Watch, Misfit |

| MAKEUP LEAD Nydia Figueroa | MAKEUP KEY ASSISTANT Kat Osorio | MUA TEAM Angelica Alberti, Agnes Barnet, Sasha Dalger, Lorena Ferreira, Auralis Flores, Jordan Norberto, Hadar Sagi, Aleck Zajac | HAIRSTYLE LEAD Brooke Bogle | HAIRSTYLE TEAM Saidy Cepeda-Criado, Lea DeLoy, Diva LaSha |

| ATHLEISURE HOUSE ASSISTANT Christina Sanchez |

| PHOTOGRAPHY + VIDEOGRAPHY Paul Farkas |

| MODELS | MSA Callie G, Deandra, Johanna, Julie D, Taylor, Becky B, Jordan | COUTURE MODELS Jessy L, Lauren A | TRUE MODEL Nicholas, Oheni Morris, Christian, Lance| Vicky, Margo, Fazon Gray |

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In #Athspo, #AthTribe, ATHLEISURE HOUSE, Beauty, Fashion, Fashion Editorial, Fitness, Lifestyle, Magazine, Menswear, NYFW, Photoshoot, Pop Culture, Sep 2016, Sports, Womens, Kat Osorio MUA, Kimmie Smith, Lea DeLoy, Paul Farkas Tags Hom, Maaji Swimwear, Noli Yoga, menswear, womenswear, model, Makeup, hair stylist, Kemi Designs, Soundchick Accessories, Misfit, MSA, MSA Models, Couture Models, True Model, Gold Accessories, Feather Accessories, NYFW
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PHOTOGRAPHY by Paul Farkas

PHOTOGRAPHY by Paul Farkas

ATHLEISURE KITCHEN: PAELLA DE POLLO y SETAS

September 13, 2016
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This month, Athleisure Kitchen brings paella to our issue. This rustic rice dish is from Valencia, Spain and includes meat, seafood, and vegetables that really allow you to make this meal your own. This recipe is a take on Jose Andres' Paella de Pollo y Setas which includes a savory medley of chicken and three kinds of mushrooms. Note that paella needs to be cooked within a Paella Pan for best results.

PAELLA DE POLLO Y SETAS

SERVES:  6 - 8

Ingredients:

¼ Cup (2 fl. oz./60 ml) Olive Oil
14 oz. (440 g) boneless, skinless Chicken Thighs, cut into 1-inch (2.5-m) pieces
¼ lb. (125 g) Oyster Mushrooms, broken into bite-size pieces
¼ lb. (125 g) Shiitake Mushrooms, broken into bite-size pieces
¼ (125 g) Cremini Mushrooms, broken into bite-size pieces
3 Garlic Cloves, minced
About 2 Tbs. (1 oz./30 g) Salsa Salmore (recipe follows)
4 Cups (32 fl. oz./1 L) Chicken Stock
1 Cup (7 oz./220 g) Valencia Rise
Salt, to taste
Pinch of Saffron Threads

Directions:

1. In a paella pan, warm the olive oil. When it is hot, add the chicken and sear on both sides. Add the mushrooms and saute for a few minutes. Push the mushrooms to the outside edge of the pan.

2. Add the garlic and salsa salmora and saute for 30 seconds.

3. Add the stock and bring to a boil over high heat, then add the rice and stir to distribute it evenly in the pan. Boil the rice for 5 minutes, then lower the heat to a simmer. Season to taste with salt as needed.

4. Sprinkle the saffron over the top of the rice as the paella cooks, alloring the saffron

In #Athspo, #AthTribe, Athleisure Kitchen, Brunch, Food, Aug 2016, Lifestyle, Magazine, Photoshoot, Chef Rosale, Paul Farkas, Chef Rosalie Tags Athleisure KItchen, Paella de pollo y setas, saffron, rice, mushrooms, salsa, chicken stock, recipe, Jose Andres, paella pan, meal, Valencia, rustic rice sih, Spain, olive oil
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PHOTOGRAPHY by Paul Farkas

PHOTOGRAPHY by Paul Farkas

ATHLEISURE HOUSE NYFW SS17

September 12, 2016

Today, Athleisure Mag launched its first New York Fashion Week event, ATHLEISURE HOUSE which showcased active fashion, fitness, wellness and lifestyle activities in luxury Manhattan residences in Hell’s Kitchen (535 W 43rd St NY, NY). Invited attendees were treated to three stylish presentations in the property’s bi-level courtyard, lounge, and game room.

Athleisure, lounge and swim brands included: HOM (men’s active/swim), MAAJI Swimwear (women’s Columbian swimwear line), and NOLI YOGA (NYC based yoga line) presented by Athleisure Mag via ATHLEISURE HOUSE NYFW SS/17.

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These shows were complimented with accessories from Big Mouth Inc, Dharma Yoga Wheel, Kemi Designs, Melt, Misfit, Pikolinos, Sand by Saya, Quilted Koala, Soundchick Accessories, and Yosi Samra. The shows were styled by Celebrity Stylist and Athleisure Mag’s Style Director, Kimmie Smith. Backstage teams created the edgy and tribal hair and makeup looks led by Lead Makeup Artist Nydia Figueroa of Eve Pearl (Official Cosmetic Sponsor) and Assistant Key
Makeup Artist Kat Osorio, and Lead Hairstylist Brooke Bogle.

Attendees included fashion and fitness industry, athletes, actors, celebrity fitness trainers, Bravolebrities, celebrity publicists, personalities, and influencers. Guests of Athleisure House enjoyed food and beverage sponsored by Truly Spiked Sparkling Water, JUST WATER, Bai, Organic Gemini, Maple Water, MacroBar and Truth Bar. While enjoying a sunny NYFW evening,
attendees listened to Athleisure Mag’s NYFW Slaylist mix which played during and after the show. Goodie bags included items to continue the athleisure lifestyle courtesy of Green Blender, HOM, Nature Republic, Quilted Koala, and Trilogy Products, and Victorinox.

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Click here, for ATHLEISURE HOUSE sponsors.


Fashion Stylist: Kimmie Smith
Official Makeup Sponsor by Eve Pearl: Led by Nydia Figueroa
Hair Team: Led by Brooke Bogle
Music by: Athleisure Mag Slaylist & DJ Eloy

In #Athspo, #AthTribe, Fashion, Fitness, Food, Lifestyle, Magazine, Menswear, Music, NYFW, Photoshoot, Pop Culture, Womens, Paul Farkas, Kimmie Smith, Lea DeLoy, Kat Osorio MUA, Nydia Figueroa Tags MSA Models, True Model, HOM, MAAJI, NOLI YOGA, MISFIT, Truly, Bai, Maple Water, Just Water, Organic Gemini, Yosi Samra, Sand by Saya, Kemi Designs, Soundchick Accessories
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| PHOTOGRAPHY Paul Farkas |

ATHLEISURE KITCHEN, BITES WITH A TWIST

July 24, 2016

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

AVOCADO DEVILED EGGS

YIELDS:  24 Deviled Eggs

Ingredients:

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

Directions:

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

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

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

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

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

CHICKEN ENDIVE WRAPS

YIELDS 3 Dozen

Ingredients:

Endive:

1 pound Belgian endive

Cooking sauce:

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

Chicken:

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

For serving:

Crispy rice noodles
Additional chili-garlic sauce
Sriracha

Directions:

Prep endive:

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

Make sauce:

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

Cook chicken:

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

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

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

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

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

Serve:

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

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Read more from the July Issue

In #Athspo, #AthTribe, Athleisure Kitchen, Brunch, Food, Jul 2016, Lifestyle, Magazine, Photoshoot, Paul Farkas Tags Deviled Eggs, Endive, Lettuce Wraps, Avocado, chicken, brunch, seasoning, food, foodie, Paul Farkas
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Photography by Paul Farkas

Photography by Paul Farkas

MAGIC HOUR

June 15, 2016

When you mix old school with the new, it's a great time had by all. We headed out to Brooklyn for the Magic Hour! This included outdoor roller skating, cool beats and Talib Kweli for a Sat afternoon.

Read more from the June Issue

In #AthTribe, Fitness, Jun 2016, Lifestyle, Pop Culture, Paul Farkas, Photoshoot, AM Tags Talib Kweli, Brooklyn, roller skating, Magic Hour, Paul Farkas, photography, retro
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Charles Esten (Deacon Claybourne) in ABC's, Nashville.

PHOTOGRAPHY COURTESY | ABC/Nashville

Nashville in Concert

May 24, 2016

We kicked off our month at Madison Square Garden Theater to see the NYC leg of Nashville in Concert, which includes musical performances from the stars of ABC's Nashville from the season.

Pictures courtesy of Paul Farkas

Avery Barkley (Jonathan Jackson)

Gunnar Scott (Sam Palladio)

Read more from the May Issue

In May 2016, Magazine, Music, Paul Farkas, Photoshoot, AM Tags country music, music, country, Sam Palladoi, Jonathan Jackson, Charles Estes, Nashville in Concert, ABC
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PHOTOGRAPHY COURTESY | Zoku

The Art of the Snack - Fruits and Veggies

April 25, 2016

Snacking just got easier with two recipes that allow you to get vital nutrients, while taking very little time to make! These are perfect for the Spring and the Summer.

We hit the Athleisure Kitchen with Chef Rosalie from Williams Sonoma and began thinking about how we can get fruits and vegetables into our meals. These treats are perfect now as well as when we head into the summer. When you master these recipes, you can add your own twists to them and both can be done rather quickly!

We love a good ice pop as it's cool and refreshing. A few seasons ago we learned about Zoku which easily makes and freezes your pops of choice. A huge trend is being able to include slices of fruit, adding yogurt creation and when you have really mastered it, a boozy option that is perfect for day or night! We created a POM-pop, Pear Pop and a Passion Fruit Pop. 

POPSICLE INGREDIENTS

  • Your drink of choice (we had three different pops so we used Ceres Pear, Ceres Passion Fruit and POM Wonderful - no sugar free juices) 

  • Sliced assorted fruit 

  • Zoku machine 

  • Make sure to slice your chosen fruits into thin slices. We used plums, kiwi and strawberries 

  • Pour your beverage of choice into the Zoku maker

  • Place your sliced fruits into each slot with the beverage

  • Place the spill guard sticks in the Zoku 

NOTE: You must place the Zoku in the freezer before using it to make your pops. The Zoku will freeze your treats within 12 minutes! Once it is frozen, you can make 3 servings of 3 (9 pops total) before you have to freeze it again.

PHOTOGRAPHY COURTESY | Vitamix

Hummus is such a great snack that takes chickpeas to another level. The easiest way to make it is in the Vitamix. We have taken the classic recipe and added a few twists that give it an elevated taste while also being really quick and easy to make!

HUMMUS INGREDIENTS: 

  • 2 15oz cans of chickpeas (garbanzos), one drained , one with liquid

  • 1/4 cup (35g) raw sesame seeds

  • 1 tablespoon olive oil

  • 1/4 cup (60ml) lemon juice

  • 1 garlic clove peeled

  • 1 teaspoon cumin

  • Salt and crushed red pepper

  • Place all ingredients, except salt, into the Vitamix container in the order listed and secure lid

  • Select Frozen Desserts program

  • Press start

  • Allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades

NOTE: It takes 5 minutes to prepare this recipe and it makes 3 3/4 cups which is great for a solo nibble or for a small gathering. As we're hummus fans, we always like to shake it up. In this version, once we made it, we added a little more olive oil, pine nuts, sliced red peppers and crushed red pepper. This added a bit of a zest to our recipe - but there are a number of items that work well with this recipe. In addition, it can be served with crackers, mini pitas (shown here) and so much more. 

PHOTOGRAPHY COURTESY | Zoku + Vitamix

Read more from the April Issue

 

In Athleisure Kitchen, Apr 2016, Food, Chef Rosalie, Paul Farkas, The Art of the Snack, AM Tags Athleisure Kitchen, Food, Hummus, Fruits and Vegetables, snacks
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| PHOTOGRAPHY Paul Farkas |

| PHOTOGRAPHY Paul Farkas |

Kale Sprouts

March 17, 2016

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

KALE BENEFITS                                                                                         BRUSSEL SPROUT BENEFITS

Low in calories & high in fiber                                                                    High in Protein         

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

High in Iron and Calcium

Filled with powerful antioxidant Is the perfect detox food
 

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

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

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

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Kalettes with Mushrooms and Peppers
 

SERVES: 4
PREP: 5 minutes
COOK: 10 minutes

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

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

Place in serving bowl and sprinkle with walnuts.

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

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In Magazine, Mar 2016, Paul Farkas, Photoshoot, Chef Rosalie, AM Tags super food, culinary, foodie, Kale, Brussel Sprouts, Kale Sprouts, Kalettes
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Photographed by Paul Farkas with additional images backstage by Diane Bondareff/AP Images for Timex

Todd Snyder x Timex NYFWM AW16

February 18, 2016

With the second season of New York Fashion Week Mens taking place earlier this month, menswear was on display to tease us for what we can expect during Fall/Winter 2016. From Feb 1st - Feb 4th, designers showcased an array of outerwear, denim, accessories and more. Each night, a major designer closes the day’s events at Clarkson Studios, the hub of menswear shows for this much anticipated CFDA backed platform. On the final night of NYFWM, Todd Snyder (far right backstage at NYFWM FW16) and his eponymous collection closed the Fall/Winter 2016 season with looks that are bound to be on the must have look of men. They showcase the bridge between structured suiting and the luxe nature of what athleisure and premium fabrication, craftsmanship, military tailoring and a distinct New York aesthetic. In 2011, he launched his line in Fall exclusively in premium retailers including Bergdorf Goodman, Ron Herman and Neiman Marcus. In the following year, his line was picked up by Barneys New York and select Nordstrom stores. The Americana designer continued to obtain notoriety with a nomination from the CFDA Swarovski Award for Menswear and was named one of GQ’s Best New Menswear Designers. In 2013 he was selected as one of the esteemed CFDA/Vogue Fashion Fund Finalists.

Before attending his show, we had the opportunity to sit down with the man himself to talk about his upcoming collection (including get a sneak peek on the line from the designer whose last name literally means, “one who makes outer garments”), retail store and his collaboration with heritage brands such as, Timex. In addition, Giorgio Galli (to the left), Timex Design Director was also on hand to talk about the importance of the watch brand’s focus on maintaining their rich heritage as well as continuing to innovate.

ATHLEISURE MAG: What fashion houses did you work with prior to creating your namesake brand?

TODD SNYDER: I studied textile and clothing design at Iowa State University and learned the art of cutting and sewing at the Des Moines haberdashery, Badowers. During the next two decades, I honed my skills here in NY. I designed outerwear for Polo Ralph Lauren, was the Director of Menswear for the Gap and SVP of menswear at J. Crew. While there I revamped men’s styling, introduced formalwear and launched a number
of collaborations with heritage brands that to this day I still see people wearing. Being able to curate these items during my time at J. Crew was a great experience.

AM: What are the inspirations that you drive you within your collection?

TS: I really like the classics and love being able to go into the archives to bring back something that I used to wear or would have liked to have worn. I like attention to detail, great fabrics and having a bit of rustic charm.

AM: What is the “Gentleman Explorer”?

TS: My collections start with a scene and place. When I started this one, I thought of Mount Everest. Throughout the collection there is a mixture of suits that are styled under jackets to showcase its active nature with tailoring and vintage. The “Gentleman Explorer” merges classic style with my Iowa roots. The collection has raincoats, shearling coats, sweaters, etc. that reimagine activewear staples for the Todd Snyder man. These pieces work with you and are effortless, and to that end, partnering with Timex with this collection was a natural synergy of this idea. Watches are an essential accessory and I love going back to the classics.

Giorgio Galli: Working with Todd is mutually beneficial as we love to do what we do best and he really gets what our brand is about. We truly feel that he is one of the best classic American designers which fits with who we are.

AM: How will the Timex Red Wing watch (featured in the show) come about in the collaboration?

TS: I love going through the the archives of my watches and seeing great designs that I owned or wish that I had owned. Timex has been a great brand to partner with in the past and when I was at their design studios in Tokyo, I saw a watch that grabbed my eye. It was Red Wing leather that was made in the US but the face was a Timex watch. I knew that I wanted to bring it to the US.

GG : Working with Todd is mutually beneficial as we love to do best and he really gets what our brand is about. We truly feel that he is one of the best classic American designers which fits with who we are.

AM: In addition to the Timex Red Wing watch, will there be additional watches within your line?

TS: Yes we will roll them out throughout the year. I am really excited about the revived Bullseye which is a classic military watch from the 70s. It’s really cool and comes in two strap options, olive and navy. I have always been a fan of their watches because they were meant for the military. A number of the designs were created by Timex to supply troops during World Wars with truly wearable timepieces. This makes sense to my brand as I focus on heritage and utility.

AM: With this mix, what statement is being made in terms of where menswear is going in American fashion?

TS: There is a focus on elevating activewear and modernizing it. This is something that we have done with our collaboration with Champion and their sweatshirts. There is a new way where guys are still dressed up but they’re dressing less formally. Even I find myself wearing sneakers more than anything. 

AM: With your brand being acquired by American Eagle, what does this mean for expansion and your stores - including the soon to open,
New York flagship?

TS: The acquisition allows me to go forward on collaborations that I may not have without the support. For the flagship, I see it as a place where a guy can come in and get everything they need in one place from something for the gym to going out at night. In addition, it’s about providing an assortment of curated items from a number of brands and including them in the product mix in a way that is differentiated.

In Feb 2016, Magazine, Menswear, NYFW, NYFWM, AW16, Paul Farkas, Photoshoot, AM Tags NYFW, Menswear, Todd Snyder, Timex, NYFWM
Comment

PHOTOGRAPHY | PAUL FARKAS

Fold Festival 2015

August 6, 2015

Festival season continues with a new city being added to the list. FOLD Festival kicked off Aug 4th for its two day event of musicians across genres coming together to perform at Martha Clara Vineyards in Riverhead, NY. Athleisure Mag attended this inaugural festival which focuses on Grammy winning producer and musician Nile Rodgers' love for Freak Out Let's Dance. Check out exclusive behind the scenes as well as performances that took place on both days.

The festival included performances from an array of musicians including Pharrell Williams, Keith Urban, Chaka Khan, Duran Duran and Janelle Monae.

SOUND CHECK

Nile Rodgers
Nile Rodgers
Pharrell Williams
Pharrell Williams
FF4.jpg
Nile Rodgers
Nile Rodgers
Nile Rodgers
Nile Rodgers
Keith Urban
Keith Urban
Keith Urban
Keith Urban
Nile Rodgers and Keith Urban
Nile Rodgers and Keith Urban
Keith Urban
Keith Urban
Pharrell Williams
Pharrell Williams
Nile Rodgers and Pharrell Williams
Nile Rodgers and Pharrell Williams
Pharrell Williams
Pharrell Williams
Pharrell Williams
Pharrell Williams
Chaka Khan
Chaka Khan
Nile Rodgers and Chuck D
Nile Rodgers and Chuck D
Nile Rodgers and Duran Duran
Nile Rodgers and Duran Duran
Duran Duran
Duran Duran
Duran Duran
Duran Duran
Duran Duran
Duran Duran
Janelle Monae
Janelle Monae
Nile Rodgers, Duran Duran and Janelle Monae
Nile Rodgers, Duran Duran and Janelle Monae
Duran Duran and Janelle Monae
Duran Duran and Janelle Monae
Duran Duran and Nile Rodgers
Duran Duran and Nile Rodgers
Janelle Monae
Janelle Monae
Janelle Monae
Janelle Monae
Janelle Monae
Janelle Monae
Duran Duran and Nile Rodgers
Duran Duran and Nile Rodgers
Nile Rodgers, Janelle Monae and Duran Duran
Nile Rodgers, Janelle Monae and Duran Duran
Nile Rodgers and Janelle Monae
Nile Rodgers and Janelle Monae
Janelle Monae
Janelle Monae
Janelle Monae and Duran Duran
Janelle Monae and Duran Duran
Janelle Monae
Janelle Monae
In #TribeGoals, Celebrity, Fashion, Festival, Kimmie Smith, Lifestyle, Music, Paul Farkas, Photoshoot, Pop Culture, Style, AM Tags Martha Clara Vineyards, Nile Rodgers, Pharrell Williams, Keith Urban, Chaka Khan, Duran Duran, Janelle Monae, FOLD Festival, music, Let's Dance, Riverhead NY, NY, musicians, genre
Comment
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