WIMBLEDON 2025

The tennis season for 2025 continues on and all eyes are turned to Wimbledon which began Jun 23rd and will continue through Jul 13th! We’re looking forward to seeing our favorites hit the court as well as those that will become new favorites as well.

For those of us here in NY, we can enjoy the action by attending The Hill in NY which is in Brooklyn from Jul 11th - Jul 13th. Located on the banks of the East River in Brooklyn Bridge Park, fans have the ability to watch matches for free in an English garden setting - this includes signature floral strawberries and cream as well as tennis! Presented by American Express for opening night, Rita Ora will headline the night. On Sat and Sun, you will catch all of the action on Centre Court via a large screen which will broadcast the ladies’ singles and gentlemen’s doubles finals on Sat and the following day will have the gentlemen’s singles and ladies’ doubles! If you are interested in signing up, make sure to visit The Hill in NY.

Read the latest issue of Athleisure Mag.

FOOD PHILOSOPHY | CHEF ESTHER CHOI

We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.

We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!

ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?

CHEF ESTHER CHOI: Oh man, that’s a hard one!

AM: We know!

CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.

AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.

CHEF EC: Oh yeah – yay that’s right!

AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!

CHEF EC: Totally, exactly!

I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.

AM: When did you realize that you wanted to go to Culinary School and where did you go?

CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.

Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.

AM: Woah!

CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.

Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.

AM: That’s really cool.

When did you realize that you wanted to open your own restaurant?

CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.

Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.

AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?

CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?

AM: Right!

CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.

Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.

AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?

CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.

AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?

CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!

AM: That’s right!

CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.

AM: Exactly!

CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?

AM: 100%!

We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?

CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.

AM: Oh wow!

CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.

Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.

AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.

CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.

AM: You never stop learning!

What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?

CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.

AM: Refreshing!

CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.

AM: Definitely want to check that out!

CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.

I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.

AM: What do you want your legacy to be whether in general or in this space?

CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!

Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!

IG @choibites

We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.

FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |

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FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS

FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |

OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |

WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |

NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |

FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS

SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |

Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.

ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.

PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.

AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?

PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.

AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?

PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.

AM: What kind of community events do you offer for residents?

PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.

AM: Tell us about the GothamCard Perks.

PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.

AM: When did The Maybury open, and what types of residences are available?

PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.

AM: What in-unit features should potential residents know about?

PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.

AM: What services does the concierge offer?

PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.

AM: Tell us about the Residents App.

PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.

AM: What are the benefits of living in Hudson Yards?

PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.

AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?

PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.

AM: Are there any upcoming Gotham Organization projects we should know about?

PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.

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Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.

BAR CONVENT BROOKLYN

We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!

Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.

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PHOTOGRAPHY CREDITS | Bar Convent Brooklyn

Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.

APRES SPICY | CHEF ESTHER CHOI

We've enjoyed a number of dishes at Mokbar, Chef Esther Choi's restaurant which has phenomenal Korean dishes that are full of flavor. In addition, we always enjoy seeing her whether she is judging or in the midst of a cooking competition on Food Network or other networks.

We were invited to hang out with her as well as to enjoy an immersive experience at a pop-up with Listerine for their Clinical Solutions Sensitive Teeth which allow those who suffer with teeth sensitivities to have a moutwash that they can use. At this event, we enjoyed a number of dishes curated by her as well as to talk with her a bit about what led her to being a chef, why she loves Korean cuisine and S2 of 24 in 24: Last Chef Standing!

ATHLEISURE MAG: We are so excited to be able to chat with you as we have been fans of yours between your restaurants as well as the shows you have been on.

CHEF ESTHER CHOI: I’m so thankful for your support! We have to support each other!

AM: Absolutely!

What was the first dish that made you remember why you fell in love with food?

CHEF EC: I think for me, it might not be a specific dish, but an ingredient and it's kimchi.

AM: I love kimchi.

CHEF EC: Yeah, awesome! You'll have some tonight.

AM: I was so hoping.

CHEF EC: I mean, I love kimchi. I grew up eating kimchi, and it reminds me of not only like my family, but like my grandmother specifically. She taught me how to make it, and kimchi is something that you kind of - there's not like a real recipe for it.

AM: Right.

CHEF EC: It's really more about, like, the true nature of like cooking. So, I think, for me, it always kind of gave me those feelings, which is why, I'm so obsessed with it. It's pretty much on every item on my menu, and it's something that, I, you know, treasure. It's not only like a food item, but also like a culture. I like to say that kimchi, it's a way of life.

AM: Yeah.

CHEF EC: So, I'd say, that's my dish - forever.

AM: When did you realize you wanted to be a chef?

CHEF EC: I loved food, always like my whole life. I grew up cooking with my Grandmother. Food was such an important part of my family and growing up. When I was thinking about what I wanted to do with my life, I knew that it had to be food related. I didn't know if I wanted to be a chef specifically at the time, but I think the path of like going into food led me to want to be the closest to it, which is the chef.

AM: You have amazing restaurants.

CHEF EC: Thank you!

AM: Can you tell us a little bit about each of your restaurants?

CHEF EC: Yeah, of course.

So, the first restaurant I started when I was 28 was Mokbar, and that is in Chelsea Market, and it's a tiny little noodle shop in, one of the busiest markets in New York City. So, like, I wanted to bring something that's totally unique, but also being true to who I am and my heritage. So I chose this concept of doing Korean style Ramen, which you'll actually have some tonight.

AM: Very excited about this!

CHEF EC: Yeah, it's not your traditional Ramen, but like, it's Ramen infused with a lot of Korean ingredients, so it's kind of like your first step into trying Korean food, and so that has kind of been my philosophy and motto throughout, like my entire career and all my restaurants kind of go by that, where it's like, I want people to fall in love with Korean food and make it into their repertoire. So, like if you're ordering Chinese every week and Sushi, why can't you order at Korean?

AM: I’ve been known to have it 3 or 4 times a week. It is one of my favorite cuisines!

CHEF EC: Really! Oh my God! I love it. I love it. So, what’s your favorite Korean dish?

AM: So tough! I love Korean Fried Chicken, of course kimchi and I’m always down for kimpbap!

CHEF EC: In addition to kimchi, we're doing Korean Fried Chicken tonight.

AM: Yum! With kimchi, I literally will have it multiple times a day.

CHEF EC: I love all of this! You should be Korean!

And it's so healthy, too!

All of my restaurants are inspired by like Korean cuisine heritage, but they're done in more modern ways. So I do have a sit-down restaurant called GAHM in Brooklyn, and that one is definitely like full service.

The one that I started in Chelsea Market Mokbar, we have now several locations, and it's more of a fast casual. So, grab and go. We just opened our 5th location in Vegas a few months ago. We're very excited definitely my food concept is always going to be Korean forward.

AM: Why did you want to partner with Listerine?

CHEF EC: I would say this partnership is really special for me because I mean, there's a few reasons. First is because Korean food is, like, we're very into temperatures like the hot food has to be very very hot. You can see, you know, when you order a Korean dish, it always comes out like piping piping hot, almost like boiling at the table.

And then cool. Things are like, super cool, so you know lots of people who come to eat food, I want them to experience it fully without being disrupted by like having sensitive teeth, which is a big thing. So partnering with Listerine, it was like the perfect marriage. So, curating a menu that, can you know, kind of, let you think about all those sensitivities, it's like a perfect match.

Korean food also is very garlicky and very, you know, kimchi is very pungent.

AM: Everyone needs to have it!

CHEF EC: Yeah, exactly. So, there needs to be like Listerine always around after eating Korean food, so I just felt like, I'm like, what a perfect partnership.

AM: I love that!

You're back hosting S2 of 24 in 24: Last Chef Standing, how excited are you?

CHEF EC: It's crazy - I thought S1 was crazy, but S2 is even crazier! Which I don't even know how that's possible. But, um, yeah, this season's gonna be super exciting, especially because of the lineup of chefs that are competing. It's insane with the list. There's a lot of drama around it, Lots of emotions, so it's like, real, true, I'd say the closest to reality as opening up a restaurant as it can be!

IG @listerine

@choibites

PHOTOGRAPHY CREDITS | PG 36 Patrick Wymore/Netflix | PG 39 LISTERINE

Read the APR ISSUE #112 of Athleisure Mag and see APRES SPICY | Chef Esther Choi in mag.

NEW YORK CITY WINE FOOD FESTIVAL 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

NYCWFF 2024

We're looking forward to one of our favorite times of the year in terms of the culinary calendar - the 2024 Food Network New York City Wine & Food Festival (NYCWFF) presented by Invesco QQQ! Much like Chef Aarti Sequeira mentioned in her cover interview, there is something about gathering and community! Being at these events allow you to see a number of Food Network stars, celebrity chefs, food personalities, mixologists, culinary creators and more! You will be able to enjoy master classes, panels, wine tastings, your favorite restaurants through tastings and intimate dinners, as well as to try new ones to get an idea of their menu. We enjoyed attending last year's event which you can check out what we did here from our OCT ISSUE #94.

This year, we're excited as NYC's ultimate wine and food festival takes place Oct 17-20th and will include over 80 events over 4 days that will be in NYC and in Brooklyn that allows you to join them in their mantra of EAT. DRINK. FEED NYC! This includes 500 restaurants, bars, and 200 sponsors. On average, approximately 48,000 fans a year attend this event along with 3,000 volunteers that are involved to support this event.

As we're days away from kicking off the 17th annual event, a number of these events will take place at the Invesco QQQ Campus at Brooklyn Army Terminal. By including the borough of Brooklyn into the festivities, it centralizes the signature events, Pier Parties, and the Grand Tasting (which is one of our events that we will attend on the Trade Day) into one expansive 450,000 square foot campus. Regardless of whether it's raining or not, this will be a tented experience at this location so that you know the good vibes, bites, and sips will happen uninterrupted! It also highlights the diversity of culinary tapestry that also exists here and it's exciting that they are making their debut at the NYCWFF.

While we celebrate food and what it means when we're together, 100% of net proceeds from NYCWFF will support God's Love We Deliver which is NYC's only provider of medically tailored meals and nutrition counseling for individuals who are living with severe illness. To date, NYCWFF has raised more than $14.8 million for its charitable partners to make a significant impact in the city. In 2023, God's Love We Deliver delivered 4 million meals to nearly 15,000 individuals.

Make sure to read our OCT ISSUE #105 which drops on Oct 30th where we will have a recap on events we attended during NYCWFF which includes: Southern Glazer’s Wine & Spirits Trade Day hosted by Wine Spectator at Grand Tasting, Meet Cutes NYC presents Tacos & Tequila, and JJ Johnson’s The Cookout: A Hip Hop Celebration hosted by Rev Run and Angela Yee.

IG @nycwff

@godslovenyc

PHOTOGRAPHY CREDITS | Paul Farkas

Read the SEP ISSUE #105 of Athleisure Mag and see NYCWFF 2024 in mag.

ATHLEISURE LIST | OTHERSHIP

Othership launched in Toronto in February 2022. The COVID restrictions ended in late January. Due to the success and the demand that took place in its first month, their second location in Toronto opened. They knew that a number of cities have people that are stressed and struggle and are ultra social. The Flatiron location opened in July 2024 and 25 Kent Ave. They will also have another in Williamsburg, BK next year with 6,168 sqft.

The 5 founders include Robbie Bent, his wife Emily Bent, and their best friends - Amanda Laine, Harrison Taylor, and Myles Farmer. With a focus on developing healthier communities in Toronto, they started by building a makeshift ice bath and sauna in Robbie's backyard together, they discovered that the combination of hot and cold immersion acted as a powerful social tool, breaking down barriers and fostering connection.

For each location, the goal is to create an environment that embraces emotions and vulnerability, empowering people to be kind to themselves, adopt a healthy mindset, and build community - free from alcohol. We want people to start their day with a reset, or come in and socialize for a night out away from bar culture.

Othership’s custom-designed ice baths are kept icy cold as low as 32°F. The benefits are many, including a sense of pride after class, improved focus and enhanced mood, and a complete reduction of stress. The ice bath also enhances recovery and reduces soreness after workouts, along with benefits like reduced inflammation and a stronger immune system.

Othership’s performance saunas are designed to provide a clean, fresh heat up to 190°F, with aromatic snowballs providing humidity that feels like 200°F. Users find focus and meditative experiences, increased blood circulation, and reduced cortisol levels.

Free Flow classes allows you to use the space how you like. You can hang out with friends and there are quiet free flows as well throughout the day. Social replaces the bar or nightclub as a place to meet people at night. Sometimes there are DJs, music, and even comedy nights. Classes fall into 3 categories (up, down, and all around for energy, relaxation, or emotional connection) and they offer breathwork, aromatherapy via essential oils, towel waving, and a curated soundscape.

Journeyers should wear a bathing suit and make sure to bring a water bottle (no glass). Towels are provided.

Othership offers a performance sauna, the coldest commercial ice baths in North America, and a beautiful amphitheater seating social commons area with three kinds of tea. They have showers, changing stalls, and washrooms as well as lockers for storing belongings. It is also wheelchair accessible.

OTHERSHIP

23 W 20th St

NY, NY 10011

othership.us

IG @othership

PHOTO CREDITS | Ian Patterson

Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST Othership in mag.

BCB 2024

On Jun 10th to Jun 11th, the Athleisure Mag team had the pleasure of spending 2 days in Brooklyn to enjoy Bar Convent Brooklyn which included hitting the tradeshow floor of this industry event in order to our tried and true brands as well as new brands. It's also an amazing time to meet up with others from the spirit and hospitality industries whether you're onsite or a number of events that took place during the day and night. Although it would be impossible to give you a play-by-play of all of the things that we took part in, we did want to highlight moments and brands that we engaged with during this show in addition to what you may have seen on our IG @AthleisureMag. If you want to know more about the backstory of this show, why it was created, its aims and more, we suggest that you revisit our interview in the MAY ISSUE #101 with Jackie Williams the VP of Events at BCB!

The night before the official kickoff event, we headed to Hawksmoor, a noted steakhouse to take part in the Martini (Fords Gin) X Manhattan (Woodford Reserve) event which allowed guests to enjoy drinks that were created by mixologists from the restaurant as well as noted guest bartenders Holly Graham of Tokyo Confidential and Ramsey Musk of Accomplice Bar. In the battle between gin and bourbon, everyone wins and there were great oysters to keep the vibe going and to prepare us for the next 2 days of drinks!

On the first day of the show, it was all about learning the lay of the land as this show was at Industry City and takes up a number of buildings as well as courtyards which allows you to have a lot of options whether you're sitting and taking a break or just want to have a moment. It's always fun to see how brands like Hendrick's Gin and Campari create amazing spaces that really show you their brand while also having the ability to meet new brands that are navigating the space. We enjoyed Juliette Peach Liqueur which was a refreshing sip that could be enjoyed alone, but was even better when it was paired with champagne to give it a bubbly feel. On a hot day, this is something that is simple to make and easy to drink while looking elegant!

This year, there were a number of Mezcals and Tequilas to enjoy! We spent some time with the team at Cierto and sampled their range of tequilas. We were initially drawn into their faceted shaped bottles which reminded us of a diamond, but their Blanco was incredibly smooth and one that we will enjoy sipping for quite some time (along with their full line of tequilas). It's always worth trying something completely new and realizing that it must have a place on your bar cart!

We were feeling the speakeasy vibes of Templeton Midnight Rye Whiskey as we loved hearing about its history and in addition to sampling it, we were excited to have our bottle engraved which is another flex that you can enjoy as you build your bar cart or bar top depending on how you store your favorites.

We spent a large part of the day at the show and our list could go on when it comes to what we sampled, but this show is also great as there are additional events that take place throughout Brooklyn as well as in Manhattan. We made 2 stops, the first was iichiko's Summer Party at Bar Goto Niban. This event allowed us to head to this super cute and intimate bar and to enjoy shochu cocktails that were paried with Japanese bites! In addition, there was shaved ice (literally looked like cotton candy) that also had shochu in it from Kuramoto Ice. This was offered at their booth at the show; however, we hadn't seen it and made a note to swing by the next day, but were pleased to be able to try it in this setting.

We walked about 10mins away and found ourselves at Leyenda bar which had Diplomático Rum being served as well as tacos and other tasty bites. We enjoyed hanging out here at this James Beard nominated bar which is co-owned by Julie Reiner and Ivy Mix. It was a fun night and although we could have stayed awhile longer, we wanted to make our way back into the city for Industry Icons at Great Jones Distilling Co which is the first distillery since Prohibition. With guest bartenders making phenomenal drinks, the ability to see this beautiful space with a stunning bar as well as great bites, it was a mix between a low key meets vibrant night to prepare us for the next day of events that we would participate in.

It's worth noting that for this year's show we liked the food trucks that were available which was definitely a great way to keep your energy up and STUF'D had the perfect combo of fries and a rib eye sandwhich which was much needed and enjoyed in the courtyard.

On the second and last day of this show, the goal was to continue to sample brands throughout the space as well as to connect with those that we had made appointments with. Our appointment and Guided Tasting with Silent Pool Gin was an immersive experience to learn about the English town that makes the gin; why its location makes the gin; what it is; and being able to learn how the different components come together for a well balanced drink!

One of the our favorite parts of the day was to step into a session with Jaime Salas Proximo Spirits Head of Advocacy Agave. We had a deep dive into Cristalino Tequilas (one of them being a Mezcal which was an added treat). This sampling seminar was a great opportunity to be able to get to know more about each of the 8 tequilas that were being shared from the portfolio, to learn more about the terroir, and to train our paletes so that we could identify what tasting notes were involved. We have had the pleasure of talking tequila with Jaime so we knew it would be a great and thoughtful session. We also had the opportunity to swing by their booth prior to this tasting in order to get a preview of what we would be enjoying at the Liquid Lounge!

Overall, the 2 days, the booths, and the parties/events really allowed you to connect next with this diverse community through sips whether you were focused on vodka, gin, mezcal, whiskeys, rum, canned spirits, innovations in non-alcoholic offerings and more!

The ability to learn and sip at your own pace and to be able to share your passion and knowledge with other enthusiasts across the industry is always a good time! With our last sips on the way out, it was everything that we expected it to be and of course, we're already excited for getting ready for next year as you know it'll involve a number of our favorite brands that may or may not be presenting a new product; the opportunity to try various cocktails and to chat with those brands about the beverages; and of course seeing things that are new to you or are completely brand new to the market!

IG @barconventbrooklyn

PHOTO CREDITS | Bar Convent Brooklyn

Read the JUN ISSUE #102 of Athleisure Mag and see BCB 2024 in mag.

THE POWER OF SMOOTH | LYDIA JACOBY

The road to the Olympics is one that is filled with an array of timelines and schedules that become hectic as well as important as athletes from around the world qualify to head to the Summer Games! Paris 2024 is only a few weeks away and we had the pleasure to sit down right before the 100 Days of the Games. We were excited to sit down and chat with 2 X Team USA Olympic Swimmer Lydia Jacoby (1G, 1B)! This Alaskan native was the first swimmer from her state to qualify for the Olympics for Tokyo 2020 and she came back from those Games with a Gold medal in the 100-Meter-Breaststroke with a time of 1:04:95 which was the fastest time ever achieved by a female American swimmer in the 17-18 age group. She also received a Silver medal for the 4X100 Medley as well! We wanted to find out how she came to the sport, swimming for the University of Texas at Austin, how she prepares for her meets, her partnership with Gillette Venus, what the weeks ahead look like for getting to the Olympics, and living that mermaid dream!

ATHLEISURE MAG: When did you realize that you fell in love with swimming?

LYDIA JACOBY: I think at a really young age, I grew up in a maritime community. So I was always around the water growing up and it was very natural for me.

AM: What drew you to the breaststroke? What do you love about swimming this?

LJ: It’s funny! I always say that you don’t choose the sport, the sport chooses you!

AM: Right!

LJ: Yeah, and that’s the same for strokes as well. I was always a breaststroker it just came to me! Even when I was little and on the floor playing with my dolls, I would be in that position. So it just came to me naturally.

AM: When did you realize that you wanted to swim competitively?

LJ: I’d say that I started seeing some success when I was 12 when I broke my first state record and that’s when I kind of realized that I was pretty good at this and it was time to make this happen.

AM: Oh wow!

Being an Olympian, that is a major feat! You were the first Alaskan to qualify for the Olympic Games as a Swimmer. What did it mean to you to be able to go to the Summer Games in Tokyo?

LJ: I mean, it meant the world to me to be able to be there and to represent for my state as well as the community – all of the people that supported me. I mean, literally since I was 4, my whole life they have been there, so it really meant so much for me to be able to be there for them!

AM: What did you enjoy the most about competing in the Summer Games in 2020 – obviously, winning your medals was a great experience! But what did you enjoy most?

LJ: Just the experience and the people! I feel like I truly made some lifelong friends when I was there especially because we couldn’t have our families there then. The people I met there, were like my family during the games when I was there. It was really special connections!

AM: You also swim for the University of Texas at Austin which is phenomenal as in 2023, you were the NCAA Championships for the 100 yd Breaststroke where you won Gold and in the 4X100 yd Medley you took Bronze. What have you been enjoying about swimming with your collegiate team?

LJ: It’s very different than home growing up in Alaska. I mean, I have so many people on the team right now that have similar goals to what I am chasing. It’s just a really positive environment for me to train in.

AM: What is an average day like hanging out with you in terms of working out or training to optimize yourself in the sport?

LJ: In Austin? Ooo, it changes every day! My schedule is crazy! I’d say that in an average week, I would wake up around 5:50am, go to morning practice, come back, eat some breakfast, try to fit a nap in, get good food, go to class, get in some homework, answer emails, lots of trips to coffee shops as they have some great ones in Austin, practice in the afternoon, - and then it just takes me a long time to unwind before I go to bed. So I take a long shower, get a shave in and then get to bed early so I can do it all again the next day!

AM: That is quite the schedule!

Right now we’re just about at the 100th day mark in terms of Paris 2024. It’s hard to believe that and yet, here we are! What do the next few weeks look like in terms of qualifying and all of the different things that are going on before you get to the Summer Games?

LJ:  So we’re about 100 days out! Our Olympic Trials are mid to end of June. So we will find out literally a month before the Olympics. I’m just trying to do everything that I can to prepare and I have done everything that I can so that I can really lock in for the next couple of weeks.  

AM: Of course there are a lot things that we’re sure that you do to get prepped when it comes to swimming in the Olympics. Why did you want to partner with Gillette Venus and why is The Power of Smooth so important to you?

LJ: I feel like swimming is such an exposing sport! It’s so important to feel absolutely confident in your skin and to feel just really smooth and powerful. Ever since I was little, I always talked about how I wanted to be a mermaid! I probably thought that I was literally going to be a mermaid until I was a little too old to think that I was literally going to be a mermaid – but channeling that smooth skin and powerful feeling in the water, I feel like that is just about as close as I will get to being a mermaid with Gillette!

AM: Well we do have The Mermaid Parade that happens in Brooklyn!

LJ: Oh! Ok! Send me the dates!

AM: Yeah the 42nd Annual Mermaid Parade is on June 22nd in Coney Island. You’ll see plenty of mermaids then and it’s definitely an event that people get excited for!

LJ: I love it!

AM: What can we expect from you and Gillette Venus in this campaign?

LJ: I mean, we won’t know until we get there, but we have some big goals! At the end of the day, I feel like I have put a lot of pressure on myself over the last couple of years and I have just been trying to go into the Summer with a healthy mentality. I have already done this, I have nothing to prove. I want to allow myself to swim freely and put it out there!

AM: That’s amazing and a great perspective to have!

When you’re about to do a meet or competition, are there things that you have to do to prep yourself for that? Is there a certain kind of music that you’d like to have and what do you do to come down from all of that energy?

LJ: For sure! I mentioned before that it takes me awhile to unwind before bed and sleep before a meet is so important! So I really do like to take a long shower, do the girl everything shower – exfoliate, shave, wash my hair, deep condition, and just to feel really good! I’m definitely a proponent for look good, feel good!

AM: Absolutely!

LJ: I’ll do makeup before I go out to the pool. I just want to feel completely confident in my skin. I feel that that is a huge part of my routine. I love good food as well. But music, I mean it’s so much different stuff and it changes all of the time.

AM: Outside of the sport, you do so many different things. You are so talented in music, you model, what are some upcoming projects – obviously in addition to cheering you on at the Games that we can expect to see from you?

LJ: It’s been so busy and I have had so much going on – I mean there’s Olympics and I’m hoping that there will be fun stuff that is taking place after the Games! I have so many amazing sponsors like Procter & Gamble and Venus and some others so just keep an eye out for those from me!

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | BOHEMIEN BAR

This month, The Art of the Snack takes us down to Brooklyn where we plan on spending the holiday season enjoying savory seasoned bites as well as cocktails that will transport us! In addition, we're loving that the attention to detail for the audio experience is next level as well! We took some time to chat with the owener of Bohemein Bar, Tarek Debira to talk about this spot, what we should enjoy on our next visit, why it was created, and why the audio is so key!

ATHLEISURE MAG: When did Bohemien Bar open?

TAREK DEBIRA: February 2020.

AM: We like the concept of an upscale cocktail bar and listening room. Tell me the vision behind this concept and why you wanted to create a space that incorporated these elements together?

TD: Being a melophile, I was so excited to create a space that would have creative cocktails, nice design but also a great sound system.

Bars with good sound system have been around in Japan for while now but there’s only a hand full in NYC, so having the opportunity to open Bohemien Bar in my neighborhood was such fun and fulfilling experience. The vision was to give as much attention to details to all aspects of a cocktail bar, with a focus on sound experience.

AM: What is the ambiance of the space like?

TD: The ambiance is light and comfortable, transporting you away from the environment you’ll find at many other bars in Brooklyn. We wanted to create a sophisticated, yet easy-going vibe, and a go-to destination for an array of events, whether it be for celebration, a first-date, or just a drink after work.

AM: Who is the owner of Bohemien Bar and tell us about their background and why they wanted to create this space?

TD: Bohemien Bar is the most recent passion project from Husband-and-Wife team, Tarek Debira, (formerly at Hotel Costes in Paris and Nobu Los Angeles) and Patricia Ageheim, (formerly at Standard Grill and Indochine), who have an extensive resumé in the fine dining and the hospitality world. The pair also own one of Brooklyn Heights' most celebrated speakeasies Le Boudoir and beloved French bistro Chez Moi. Their passion and attention to detail come to life at Bohemien Bar, where they combine a high-fidelity listening experience with meticulously crafted cocktails and a chef-curated menu.

AM: Tell us about Perry Brandston and other projects, his background and how he came to Bohemien Bar?

TD: For the last few years, Pete has been hosting DIY audio meetups in Brooklyn for folks who like to build their own audio gear, and that's where Pete met Perry. Perry was describing a pair of line arrays he designed and built, and a few months later Pete hosted one of his meetups at Perry's space to give them a listen. Later on, a friend connected Pete and Tarek, Pete suggested a version of Perry's arrays for the bar, and the rest is history.

Perry has been in live sound and more creative sound implementations for the last 40+ years. He worked very closely back in the day with some of the pioneers of club sound. His designs come from a place of trying to recreate an authentic ecstatic experience - it has to sound great, but he's not chasing after the same audiophile nonsense others chase after. His last project was Oda - a small pair of compact flat-panel speakers that recreate the sound and feel of a live performance.)

AM: Pete Raho is the owner of Gowanus Audio. Can you tell us about his background and how he came to Bohemien Bar?

TD: Pete started Gowanus Audio to focus on classes for folks to build their own audio gear and build custom audio and speaker projects - pieces that sound incredible, made by hand, and look as good as they sound. When Pete and Tarek connected thru a friend, it was a natural fit to partner with Perry on this. We wanted to create something that sounded incredible, but that looked the part too - surprise and delight everyone who walks in, visually and aurally.

AM: What is the sound experience that one will have when here and can you tell us about the speakers that are here?

TD: We wanted to create a system that would sound great anywhere in the space - consistent throughout, not too loud or boomy anywhere - and that's easier said than done. We wanted folks to enjoy it, hear the details, and still be able to have a conversation. The opposite of typical "bar sound" where you put speakers in all four corners and call it a day.

To accomplish this, we placed two large Altec Model 17s in the rear - a speaker from the '70s the size of a small refrigerator with a lineage going back to the '40s that still sounds incredible - and then placed a pair of rather visually arresting floor-to-ceiling line arrays at the front. Small custom speaker "pendants" hanging from the ceiling throughout the bar fill in the rest.

The arrays look stunning - entirely custom for Bohemien - and project sound into the room a bit differently than more traditional speakers - all speakers together in the array are acting as one - each quiet on its own, but together they fill the room. Standing next to it, you can still have a conversation - it doesn't sound loud - and hear the music from the other array across the room. It's a really cool effect.

Overall, it "sounds like" the music is coming mainly from the Altecs or line arrays (depending on where seated), but the pendants have a deceptively large role filling in the sound since they're delayed by a few milliseconds (but don't tell anyone!) - your brain doesn't register their output. Nowhere is it too loud, or too is boomy - it just sounds "right" throughout the space.

To find out more about the sound system at Bohemien Bar, you can read more about it at Gowanus Audio.

AM: What is the meaning behind the name, Bohemien Bar?

TD: Bohemianism is the practice of an unconventional lifestyle, often in the company of like-minded people and with few permanent ties. It involves musical, artistic, literary, or spiritual pursuits.

We loved the name and the meaning behind it. Bohemien bar’s concept, décor, food and cocktail list is inspired by free thinkers, artists, musicians, wanderers and adventurers. Each decision in its creation and daily operation is made through that lens.

AM: What kind of music can guests expect when they're at the lounge?

TD: We play all kind of genre depending on the time of the day or day of the week, but some of our favorite for the early part are Psychedelic rock, surf rock bands like Kruangbin, Arc de Soleil, Latin western band like Hermanos Gutiérrez, chillout downtempo and even some of our server Amy Vachal’s songs.

Later in the evening when the bar fills up, we change it up to genres like funk, afro house, Brazilian disco, reggae. We also have DJ’s Fridays and Saturdays.

AM: Tell us about Executive Chef Steven Barrantes background and how he came to the Bar?

TD: Executive Chef Steven Barrantes (formerly Executive Sous Chef at Times Square Edition Hotel and Restaurant Daniel), who has created a menu that matches the sophistication and artistry of the cocktails has worked at Chez Moi back in 2012 with Patricia & Tarek where they became friends and stayed in touch. Steven has always had an amazing palate and is talented that we had to ask him to be involved with Bohemien.

AM: What is the thought behind offering small plates?

TD: We wanted to offer a wide selection of options in a small plate style as that’s our favorite way to eat.

We love trying many things every time we go out and thought it be a great way to go with the cocktails.

AM: What are 3 vegetables that we should order?

TD: The crudités, the crispy zucchini with smoked paprika aioli, and the beet dip with labneh and walnuts. All three selections provide a refreshing flavor, perfect to pair with your cocktails.

AM: Cheese as well as Small Bites are two categories that you offer. What are 3 dishes that you suggest that we should have from this portion of the menu?

TD: Baked Brie with herbs de Provence, Crispy Waffle Fries, and Mac & Cheese Bites with bacon jam.

AM: What are 3 dishes from Land and Sea that you suggest?

TD: Tuna on crisp is a must, Lamb chops with mint yogurt, and Duck flatbread with leeks and smoked gouda.

AM: What are 3 desserts you suggest?

TD: Warm chocolate cake, Crème Brulee cheesecake, and a bowl of candies to snack on.

AM: The cocktail menu which is so playful between the glassware and a number of the names incorporating songs for the cocktails. Tell us 3 drinks that we should consider for our next visit!

TD: Espresso Martini: Vodka, Mr. Black, espresso, bitters, coconut water, coffee smoke

Birdbirdy Num Num: Gin, sugar snap pea, jasmine tea, peach, topped with cava

Depende: White wine, green apple brandy, cardamom, spiced apple cider, pear

AM: In terms of beer and wine, what are 3 that you suggest?

TD: Terra Roza | Muscat of Alexandria Muscat ----- amazing skin contact wine from Greece

La Patience | Vin Blanc Grenache Blanc, Rhone ----- cool organic wine from France

Kölsch | Reissdorf German beer

AM: What are 3 mocktails that we should have on our radar?

TD: Roselle: Ritual Tequila Alternative, bitter orange cordial, lime & hibiscus Ice

Chrysalis: Butterfly pea flower, tea, fresh ginger, lime, seltzer

Piano: Clarified green apple juice, celery, lemon, chamomile, mirin, aquafaba

AM: Are there any special events that we should know about?

TD: Yes, we are having a Christmas pop up during the month of December where we decorate the whole bar with Christmas decoration and offer special cocktails in santa mugs, ginger bread mugs etc…

IG @bohemienbar

PHOTOS COURTESY | Bohemien Bar

Read the NOV ISSUE #95 of Athleisure Mag and see THE ART OF THE SNACK | Bohemien Bar in mag.

ATHLEISURE LIST | RUA THAI BAR

Rua Thai opened in July 2023 in Brooklyn. Thailand is known for its floating markets, where vendors offer food, handicrafts and souvenirs from traditional wooden boats afloat on khlongs (canals). Chef and co-owner Kornpon Theeraumpornkul grew up in the province of Ratchaburi in central Thailand, home to Damnoen Saduak, one of the largest and most famous floating markets in the country. Rua (rowboat in Thai) pays homage to the markets and his family, who sold food at the market.

Chef Kornpon's grandmother taught him most of the family recipes. He enjoyed modifying the recipes to create something new and to have his family try them for feedback. When he came to the US, he worked in the kitchen alongside many skillful chefs at Prem-On, one of the most famous Thai restaurants in New York at that time. Later he became the head chef at one of the most popular Thai restaurants in New York called Yum Yum. He worked for about 20 years in New York restaurant industry before opening Rua Thai.

Ingredients and spices that are indicative of Thai cuisine are Thai chili, white pepper, and lemongrass.

3 Appetizers we suggest to try are the Shrimp Donuts served stacked on a sugarcane stick, RUA Fresh Summer Rolls with beautiful edible flowers, and Crispy Calamari with their signature egg yolk seafood mayonnaise dipping sauce.

3 Entrees that we suggest are: Mama Tom Yum Grilled River Prawns served over sauteed tom yum flavored ramen noodles; Fish Curry Custard with butterfly pea rice, and Pla Tod Numpla crispy whole branzino with mango salad.

We added Kanom Jeen Rice Vermicelli a perfect rice for summer with curries and other dishes. Thai Fried Rice and Basil Fried Rice also go well with many dishes.

Cocktails are created by one of the co-owners Dolporn Thongneam and a bartender. We suggest trying Chom Bueng is made with whiskey with a touch of lemongrass and homemade honey syrup, it is smoked and served covered to be unveiled at the table - it brings the experience to the next level.

Pak Tho, a watermelon mojito, is a thirst-quenching cocktail that’s great for the summer, the watermelon makes it very refreshing.

Suan Pueng is a cocktail created to pair with Thai food, it has a gin base and a hint of basil which goes very well with gin.

To complete your meal and to end with something sweet, we suggest Mango Sticky Rice, Coconut Pudding, and Chocolate Lava Cake.

RUA THAI

204 Smith St,

Brooklyn, NY 1120

ruathai.com

IG @ruathainyc

PHOTO CREDITS | Michael Tulipan

Read the AUG ISSUE #92 of Athleisure Mag and see ATHLEISURE LIST | Rua Thai Bar in mag.

THE PROCESS | CHEF CHARLIE MITCHELL

We're always looking for an extraordinary restaurant especially when we're able to combine an amazing menu, with a team, and also an experience, ambiance and a story that makes you want to come back and to continue to support it whether it's in your neighborhood or an area of town that you enjoy visiting!

We caught up with Chef Charlie Mitchell who is the Executive Chef/Partner of Clover Hill in Brooklyn and just won the Michelin 2022 NYC Young Chef Award Winner as well as is a James Beard Finalist 2023! These awards are amazing to be recognized for a life of dedication and focus. We wanted to find out about how he fell in love with food, decided to work in this field, his culinary journey, and how he continues to share his vision through Clover Hill. We also have the opportunity to chat about he approaches his culinary style as we get his chef insights which allows us to think about how the foods that we eat and the intentions behind the menus we enjoy.

ATHLEISURE MAG: When did you fall in love with food?

CHEF CHARLIE MITCHELL: Um, I would say a long time ago when I was a kid to be honest. I tell this story all the time, but I just grew up around food and I grew up with a family that just cooked for any and every reason whether it was good or bad, you know what I mean? It wasn’t hard to fall in love with food when you saw it and were around it so much and to see how important it was to everybody.

AM: What was the moment that you realized that you wanted to work in this industry and to be a chef?

CHEF CM: A chef, I would say somewhere in high school, you know. I just cooked. I think that I wasn’t the most career oriented kid to be honest in high school right? I think that I wasn’t even thinking about it until maybe I got to that Junior year in high school and you’re kind of like, “let me figure out what I want to do.” And I think that because I was getting older at that point – I wouldn’t say that I was cooking anything serious or anything, but I knew that it was something that I loved to do when I was not in class at school. So I thought that I could do this for a living. You know, I was watching a lot of Food Network.

AM: Oh yeah!

CHEF CM: Yeah, Food Network and stuff like that. I mean it sounds corny now but Iron Chef was that one show that I would just say, “wow, this looks like some serious cheffing,” you know what I mean? When I would watch that show, I would say, “yeah, I want to do something like that.” But I had no idea how to be a chef at that time.

AM: What was your culinary journey in kitchens that you trained in on the way to coming to Clover Hill?

CHEF CM: I mean, it wasn’t a very typical journey at times, there were times where it was a little rocky. My first 3 years of cooking, I would say my foundation was in Detroit. My first cheffing at my first restaurant that I worked in I would say is where I got the most training. It was a lot of hours, a lot of cooking, a lot of on the job training, a lot of raw cooking techniques and then I moved to NYC to try to work in more fine dining kitchens in a bigger market and that’s why I came here. And that’s what I got. I was working at places like Betony and Eleven Madison Park and even in DC for places like Bresca and Jônt, those were like the most refined jobs that I had and that kind of shaped the way that I knew how I wanted to go about my approach to food. I mean, it has been about 10 years this year now.

AM: How do you define your style of cooking?

CHEF CM: I’m not really sure, I’m still figuring that out. I always say that I think that it takes chefs 20 years to really define their cooking style for great chefs. I look at myself and I consider me to be halfway. So right now, my focus on my style of cooking is to focus on the ingredients that we are using. Sourcing great products, great ingredients, caring about whether what we’re using is sustainable or not, who is growing our vegetables, and then from there, I like to focus on some techniques that some people may consider to be old school or very raw techniques. I like to make sure that the food feels like you are being cooked for, you know what I’m saying? We still cook our proteins from raw and we make sure that all our sauces are actually, hot, we care about those things like a person would care more for if they were at home, than if they were in a restaurant. If I had to sum it up, I would say that my cooking style is right now, a little raw and there is a lot of intuitive cooking. I cook the way that I want to eat!

AM: Which is a good place to start!

CHEF CM: Yeah, exactly!

AM: Well, you’re the Executive Chef/Partner of Clover Hill in Brooklyn. How did this come about?

CHEF CM: Well actually, so, Clover Hill, I was intro’d to Clover Hill when they first opened in 2019 because the original chef was a friend of mine. So I was actually introduced to the restaurant because I was in a transition and he was opening his restaurant and they needed some hands, some kitchen help. So I was around part-time/full-time working there 4 days a week for him and the COVID happened. So that was my introduction to Clover Hill and then time goes by and when the ownership was looking to reopen it, ironically, I had just moved back to NYC and they - Clay Castillo just randomly texted me and asked me what I was up to. I was standing there with my now fiancé and I was like, “yo, the owners of Clover Hill just texted me out of nowhere.” She was like, “okay, see what’s up.” So, maybe it was a day later or a week later, but we had coffee and we saw that our visions just aligned. With me being somebody that was in transition and him obviously going through it with having to close his restaurant due to COVID, he was very inspired to not give up. That was his message and I was in the same place and kind of young and kind of hungry and we just decided that we would go for it. Honestly, it was a very organic situation where he was in this position, I was in this position, and we had to figure it out together and that’s what we decided to do.

AM: Tell us about Clover Hill, what can people expect in terms of the ambiance of the restaurant as well as the menu itself?

CHEF CM: I think that the goal of the ambiance is that Clay will say this, to feel like home. It's a very homey approach which I know that that sounds cliché sometimes, but we look at it that way from the environment to the hospitality. It’s not just the décor, it’s about how you’re treated when you’re there as well. It’s to try to strip away some of the pretentious stereotypes of fine dining. We want people to feel comfortable which is what we mean by that, to feel accepted, and to be at a place where you can vibe, you can laugh, you can talk as opposed to some fine dining restaurants where you’re so intimidated that when you walk in, you see that it’s so bright and the tablecloths are everywhere -

AM: Which fork am I using first?

CHEF CM: Right! And you’re worried about your outfit and stuff like that. So we want to strip all of that away and make it about the food, the wine, and the service. The food has evolved as our price point has evolved. But it has always been very seafood focused as well as vegetables – so seafood first, vegetables second. You’ll see a little bit of meat here and there, so that is the primary focus of the cuisine. As far as what it always is, we change the menu 4 times a year. We do complete menu overhauls, but I use the food as well as Clover Hill as a means to further my growth, the restaurants growth and the other cooks as well. The food changes menu to menu, but it’s always very rooted in seafood, vegetables, and flavors that you know people either love or hate – it’s very seasoned food. The idea of it also being at home too is that, this is something that we pride ourselves on. Food is something that makes you feel like someone cooked it for you. It needs to have a sense of nostalgia to it, and it needs to have a sense of warmth to the food in every dish. So if it’s not delicious and it doesn’t remind you of something, if it doesn’t kind of bring you back to a place – then it kind of doesn’t work. So that’s in the DNA of the food.

AM: Congratulations on being the 2022 Michelin Guide Young Chef Award Winner and the first Black Michelin chef in NY which blows our minds even moreso that you are only the second Black chef in the US to do this! Honestly, we kept double checking ourselves in prep for this interview with you because we were shocked that it has been so few, but there we are! What does it feel like to win this award and in terms of representation, being able to have this distinction for yourself as well as for the restaurant that you are at?

CHEF CM: Well winning the award, to be honest, the Young Chef Award I had only heard about a day or 2 before the awards. I had never heard about it before. And then when I won, it was a complete surprise! I was just humbled and honored, mainly because so many of my peers and chefs that I look up to were also standing in this room and seeing me at that moment, so I just felt like that was just fucking cool to be honest! I mean to have all of those chefs looking at me when I was on that stage, that was just cool! For the Michelin Star too, me and Clay, I mean the whole team, but for us and the ownership, it was just like, what they went through with COVID and then closing down and then where I was at at that time and then kind of being in a position where I wasn’t sure what my next move was going to be. Just to see us put the work in for that year and a half, that validation and that visibility pushes everything. It means that what we’re doing is working and that the right people were seeing us, so that was awesome!

For me as a Black chef, that was also like a cherry on top, you know what I mean? It’s not like you’re looking to be the first or second of anything, it just kind of happens. But for me, it was kind of learning how to embrace it. Chefs and Black chefs that are older than me are looking at me like, “man, we did it!” Chefs that are younger than me are like, “how can I do it?” I’m just trying to learn how to embrace it and to be a resource which I think is the most important. Maybe it’s not full blown conversations or full blown FaceTime sessions with chefs, but it’s just about being available and a resource for questions or encouragement or just being somebody that they can see doing it so that they can do it! I mean winning it is great, the representation is great, and I’m honored to be someone to represent us in any kind of capacity that is in a positive way!

AM: Exactly!

To follow that up, to be a James Beard Finalist, that’s another one of those things that is so much of an honor. What does it mean to you to have this distinction also in terms of the recognition?

CHEF CM: I mean, it was great! I think that any chef that takes themselves seriously on any level whether it’s casual, fine dining, food trucks, or whatever – you take it serious. You put in a lot of work that goes into it, a lot of hours goes into it, and I think that some people may look at the last year and a half/two years of my journey and say, “ oh, it’s been so great – how does it feel?” For me, it felt like, finally! I’ve been doing this for all this time –

AM: So long!

CHEF CM: Yeah and it’s just the beginning. Some people don’t realize how many hours and how much time you put into something. So it’s just nice to be validated in any capacity – here’s this kid that’s at this restaurant that’s doing something that’s cool and good, had a good product, and they’re happy that I’m doing it. It’s encouraging – it encourages me to keep going. It encourages me to keep working as hard as we do. So that’s what it means the most to me.

AM: What I really love on your Instagram is that you talk about a lot of things. You talk about menu development and a number of nuts and bolts topics in the kitchen. For our readers that don’t know, what is menu development, what does it involve, and why is it so important?

CHEF CM: Well it’s hard! The reason why I share it is because – it’s been a new thing that I have been wanting to share because I think that some people have a misconception about how easy it is. I think that for me and having a small team, it’s just me. So it’s not like, oh does this taste good? It’s like, is it part of the vision, is it a part of who we are, is it on brand, and does it fit within our ethos? If we go here, where do we go from here? To constantly challenge yourself and your own ideas, it’s hard, you know what I mean?

AM: We love that you share it though, because, when people are thinking of a chef, they think of the restaurant and that there are partners and staff, but they don’t think about the hours, 14 hour days and these little things that you’re putting together to make a full picture. I think it’s awesome that you show it!

CHEF CM: Yeah!

I think that menu development is even something that I am just learning. I look at chefs that have been doing this for years! I reach out to them for advice and to see how they go about it. I think that the most important part about it is to just be curious about what you do, to be curious about food, and to continue to learn about food. I think that the hardest part of it is to continue to challenge yourself. Whether it’s your own ideas or old techniques that you have done before, and to not be too attached to a notion like, “we’re going to always cook the fish this way.” There may be a better way and you’re just going to need to be open minded to the journey of exploring, you know?

AM: Well, it’s interesting that you had a post recently that it is important to you that all of your dishes fall into your core values of good eats. What do you mean by that and what are those core values?

CHEF CM: When I worked at Eleven Madison Park, like Daniel Humm was kind of known for having 4 or 5 things that a dish had to have to fit in these boxes, which they don’t have to have – but that’s what he liked to say. For me, I am developing my own things for myself. So what I mean by that is – is it possible for a dish to go out as intended which is important. Is it meant to be cold – can it go out cold, is it meant to always go out hot? Some dishes, which sounds simple, but there are other factors with those dishes that we have to figure out in fine dining where you would know that it is not executable at this level. So being intentional is very important. Obviously, being very delicious is the most important. Is it visually appealing, but not to sacrifice if it is delicious or intentional, right? From there it’s, how does it make somebody feel inside when they eat it? Is it too spicy or spicy enough? Is it warm? Is it nostalgia? Is it a little thought provoking? Does it draw their memory? Those are the kinds of things that I focus on the most right now.

AM: What is an average day like for you at Clover Hill?

CHEF CM: Well it has changed so much now, I think that life now versus the first 8 months are so different that I feel like I should tell the story of how it was in the beginning beginning! But right now, it’s different. The learning curve right now is for me to learn to be an Executive Chef. That’s also what I want people to realize is that I teach my cooks that each level is a different learning curve. You’re a line cook, you’re a CDP, you’re a sous chef, you’re an Executive Sous Chef, you’re a CDC Executive Chef right, so now I’m like learning how to fall back a little bit and care about other things that I don’t know about. So right now, my day to day is still 12-14 hours but less cooking, more guiding, more teaching, more meetings with the managers and the ownership. We’re looking at how are we pushing this restaurant forward as far as cleanliness, design, organization, new plateware, new development, menu costing – for lack of a better word – visionary things.

AM: Yeah dealing with nuts and bolts of the business.

CHEF CM: As opposed to last year, I had less staff, I didn’t have a sous chef at the time. I was just cooking and keeping my head down and now I’m in the mode of focusing and actually running this restaurant as opposed to just working in the restaurant. Usually, the cooks' days start around 10 or 11am and they work until around midnight. My day starts around the same time and I work until around midnight/1am and then I do it all over again. The cooks right now, everyone on the staff, they work 4 days a week. I work a 5 day shift, they work a 4 day shift. I think that that’s a way that we try to give them a better live/work balance. Like you may work 4 long days, but you have 3 days off.

AM: Which is nice.

CHEF CM: Yeah it’s nice because it keeps you in that 40-50/hour range instead of that 60-70 hour range. So that’s what we’re trying to do right now. I know how mentally taxing that this job can be and I just want them to be able to be there when they are at work and to do the things that I need them to do. Then, they have enough time that they will be able to do what they need to do when they’re not here.

AM: After a night at work, what’s a meal that you like to cook for yourself when you’re at home?

CHEF CM: Nothing haha, I order takeout. To be honest, I’m a better eater at home now because I have Michelle to help me out without. I’m very simple. I like to eat very light at the end of the night for the most part. Just because, you’re about to go to sleep. So something like a protein, rice, and vegetables are my favorite things to eat.

AM: What are your go-to ingredients or spices that you always have in your pantry at home that are so versatile for you to make a number of dishes when you do decide to cook at home.

CHEF CM: Butter, garlic, and lemon. That can make anything taste good and then a cabinet full of spices. Anything from salt and pepper to curry spices, paprika, cayenne pepper, and all of that kind of stuff. But if you have butter, garlic, and lemon you can make anything taste good.

AM: When you’re not in the kitchen and you have time off, how do you take time for yourself in terms of self-care?

CHEF CM: Traditionally, I try to be as active as I can. I try to run, I try to workout. It also depends because sometimes the work week can get crazy and then I try to relax, spend time with mainly just me and Michelle hanging out all of the time to be honest. We just have to figure out days where we can sit on the couch for 8 hours. But in a perfect world, if I can just work out, recharge and watch some TV or something that’s great. As opposed to before where it was all about food 24/7. On the weekends, it was all about cookbooks and then I would go back to work. But now, I try to pull back from it all sometimes to just relax.

AM: That shows maturity where you give that balance to yourself just like you do to your chefs that you give 3 days off!

Do you have any upcoming projects that we should keep an eye out for. I know that last year, you were part of Chef Kwame Onwuachi’s Family Reunion which must have been an amazing time. Will you be doing any other events like that this year?

CHEF CM: Um, I don’t know. Hopefully. I think that the Family Reunion one we missed out on this year because we just didn't have time for it on the schedule this year. I know that we’re doing some charity events in October, we’re doing this Michelin event in Sept called Euphoria which will be pretty cool. Besides that we’re keeping it pretty low key. We’re just trying to figure it out and summer gets pretty light in the city and especially in our area of Brooklyn. So we try to figure out ways to stay busy and to put some things together.

AM: What do you want your legacy to be? You have done so many different things, you have gotten so many different accolades, and yet you have such a bigger road of the things that you can achieve. What do you want that to be seen as?

CHEF CM: I think that cooking is one of those things that is a passion driven career. We get into this because we love cooking and we have a passion about it. I love it and unfortunately, I love restaurants. That’s what I chose, I didn’t go out for private, catering, or anything like that. So for me, it’s about that I want to be known as the best chef foodwise and one of the best chefs to work for and/or with. I want to make sure that I’m a good leader and a good boss and a good employer for my people. Hopefully I’m one of those well known serious chefs that is one of the best known chefs in NYC and one of the best known chefs in the country!

IG @chuckgood

PHOTOGRAPHY COURTESY | PG 86 Clay Williams | PG 88 - 94 Natalie Black |

Read the JUN ISSUE #90 of Athleisure Mag and see THE PROCESS | CHEF CHARLIE MITCHELL in mag.

ATHLEISURE LIST | FILTHY FLATS

Filthy Flats opened in March of 2023. The name is indicative of the end result after topping their crispy flat bread with fresh, flavorful, and delicious sandwich options. Also, one’s hands and face might become slightly filthy while devouring such a delectable sandwich.

Founders Randy Narod and Joseph Anzalone began the Long Island Bagel Café chain over 20 years ago, but it was Joe who has been working to perfect their signature hand-rolled bagel over the past 30 years. Realizing they could keep the same recipe and process, then simply flatten the bagel to create a crispy base - Randy decided to try a new open-faced concept. He met with Joe who attended culinary school and had a prolific background in food preparation and presentation as well as innovative chefs from Elegant Affairs Caterers, which Randy also co-owns, to create a diverse and delicious ALL DAY menu putting a unique spin on classic sandwich favorites.

They takie dietary restrictions and preferences of its customers into consideration when creating the menu. They introduced a gluten-free cauliflower flat bread as a substitute for their flat bagel. This holds the toppings well and is equally as tasty while serving the dietary needs of its customers.

If you're swinging by for breakfast, we suggest their Bacon Egg and Cheese, Avocado and Feta, and Tuna Melt. For lunch, their Cranberry Chicken Salad, Cubano, or Mike's Hot Honey Pepperoni Pizza is a great open-faced meal! For dinner, we're thinking about Korean BBQ, Reuben, and their French Dip (roast beef melt). Of course, you always need dessert and we suggest The Cannoli, The Nutty S'more, and The Strawberry Cheesecake.

Each quarter they introduce new selections which are their Philly Cheese Steak and the Chicken BBQ Ranch.

To add to your meal, you can add Plain Tots, Tots with Cheese, and Tots with Bacon and Cheese. They also have grab-n-go items like bagel chips paired with Cranberry chicken salad, tuna, and avocado, as well as sweet treats.

In addition to dropping by, you can order online for pick up or delivery direct at filthyflats.com or through DoorDash, Grubhub, or Uber Eats. They're expanding and will be opening more stores before the end of the year, so look out for them to pop up throughout NY!

FILTHY FLATS

32 Court St

Brooklyn, NY 11201

filthyflats.com

IG @filthyflats

PHOTO CREDITS | Filthy Flats

Read the MAY ISSUE #89 of Athleisure Mag and see ATHLEISURE LIST | Filthy Flats in mag.

THE ART OF THE SNACK | VINEAPPLE CAFE

We're heading to Brooklyn where we found out about Vineapple Cafe, a coffee shop that was beloved by Aubrie Therrien and Zac Rubin who enjoyed the vibe. When it closed, they stepped in to become the new co-owners to ensure that the neighborhood still had a destination to enjoy. They imagined how Vineapple could be more than what it was known as so that the community could still come together.

ATHLEISURE MAG: Tell me about Vineapple Cafe prior to when you took ownership of it. What was it about the original that drew you to it and what made you want to revive it?

AUBRIE THERRIEN: Vineapple was a neighborhood coffee shop that we frequented daily and the neighborhood really loved. Before that, it also had many other iterations as a steak house, a Mexican restaurant, and a gay nightclub. When we moved to the neighborhood, we would always wonder what Vineapple would be like if it had a great bar and an enoteca-like food menu. We joked that we would at least eat there 2-3 times a week. So one day, when we saw that Vineapple had suddenly closed, we not only jumped at the chance to revive this little cafe that the neighborhood relied on, but also turn it into something we had always hoped it could be.

AM: As you’re co-owners of Vineapple Cafe, what is your background in the culinary space?

AT: I’ve worked as a server and bartender at a variety of restaurants throughout the City for about 10 years, helping some open and also at other well-established places. My family also owned a restaurant in Little Italy for 75 years called Giambones. Cooking and eating is a huge part of my family and heritage.

Zac is a lover of good food and wine and an entrepreneur in the city who opened a cafe in his soccer stores a few years ago and caught the restaurateur bug.

AM: What was it like launching the concept right before the pandemic and navigating the process of renovating and opening during this time?

AT: It was both exciting and scary at the same time. We took over the restaurant in February 2020 and then the world completely changed in March 2020, right before we were going to try to reopen. We took that time to really reflect on the place we were trying to create and also worked on recipes and making the place beautiful with the help of our friends and family. We opened in phases starting in June 2020, with a shower curtain covering areas that were still being renovated. The neighborhood was so kind and patient with us and with us every step of the way.

AM: The kitchen is helmed by Executive Chef Joel Mendia, can you tell us about his culinary background, where he trained and how he came to Vineapple Cafe?

AT: Joel is a really wonderful person to work with and he has been with us, in many different roles, since the very beginning. He has trained in several kitchens in the city under the helm of some really fabulous chefs, with a focus on Italian foods, most notably Café Lalo and Café Falai.

AM: How would you define the cuisine that people can enjoy here whether they are coming to dine?

AT: Vineapple is an Italian-Leaning restaurant, featuring both old world favorites and New American Cuisine with some personal twists from our Chef and our family.

AM: What is the ambiance of Vineapple Cafe as I know you have a patio, garden and indoor seating.

AT: Vineapple is a neighborhood café with a casual, cozy and inviting vibe. We have a great mix of local regulars and visitors joining us from all over the world.

Our staff works hard to make them feel immediately at home.

AM: What are 3 dishes you suggest for those that are coming for breakfast?

AT: Our most popular item is our Breakfast Burrito. It’s massive, stuffed to the brim with all your favorite fixings, and comes with a side of our amazing roasted potato wedges. Our Breakfast Sandwich isn’t your run-of-the-mill breakfast sandwich! Farm fresh eggs are prepared with our house-made tomato jam, asiago cheese, and arugula, for an incredible start to your morning with just the right pairing of sweet and savory. Our Avocado Toast goes above and beyond the expected, with an obscene amount of Avocado, everything spice, and housemade pickles, rounded out with Caputo’s Olive Bread, it is literally the best avocado toast I have ever had.

AM: What are dishes for lunch that you suggest for those stopping by?

AT: Our Warm Vegetable Farro Bowl is a hearty, delicious, nutritious meal, it’s especially wonderful if you add our roasted chicken or a poached egg. The Prosciutto and Mozzarella Panini with our House-Made Tomato Jam is an absolute show stopper, and one of our best selling lunch items. The Kale, Apple, & Goat Cheese Salad is the perfect afternoon bite. Great as a starter, but excellent as a mid-day meal.

AM: You have a new dinner menu that we want to explore. What are 3 appetizers that friends and family can enjoy to start their meal?

AT: Our house charcuterie board is not to be missed! We call it The Big Board because it’s simply sprawling! Mama’s Prosciutto Bread is a family recipe held near and dear to us, a delicious combination of homemade bread, aged prosciutto and basil with gooey mozzarella cheese. Our Burrata with Roasted Beet Puree is both beautiful to see, and delightful to eat. The perfect table starter.

AM: What are 3 entrees that you would like to tell us about that we should enjoy?

AT: The Hanger Steak is fantastic and always cooked to perfection. We change the dish seasonally to include the freshest local vegetables. The Brown Butter Chicken is the most perfect winter chicken dish of all time. The warm peppery crust is simply to die for. The Cacio y Pepe Mac and Cheese is also a really iconic dish, served in a cast iron skillet. It comes bubbly with a breadcrumb top and is just really satisfying.

AM: To end the meal, what are 3 desserts that we should have on our radar?

AT: Chef Joel makes the best House-Made Tiramisu of all time! I’ve never tasted anything like it. Our Apple Pie Bread Pudding is a delectable sweet bite. Perfect for sharing at the end of your meal. Our Affogato uses the freshest Devocion Espresso with incredible gelato from local purveyor, Dolce Brooklyn. I would suggest ending your meal with an after

dinner beverage too, like a hot Amaro Caldo or a signature Espresso Martini.

AM: We have heard that you have a great beverage program and that you brought on Jennifer Sandella as the Bar Director as well as the General Manager. Can you tell us about her background as well as 3 crafted cocktails that she has created that we should try?

AT: Jennifer is a Brooklyn Heights local and has a true love and passion for crafting amazing experiences for our guests. She’s been creating cocktails for over a decade and also has a background in the theatre. She suggests you try the Bird of Passage, a refreshingly floral combination of Gin and Amaro, the Brooklyn Heights for a strong dram on a chilly evening, or the Golden Harvest made with passionfruit and mezcal, which is delicious, easy to drink, and perfect for any day of the week.

AM: It seems like those who come to Vineapple Cafe has a number of options whether patrons are interested in a café vibe, a bar or a restaurant. Did that influence how you approached the décor in terms of its vibe?

AT: We wanted to make sure the folks who loved the coziness of the old Vineapple still had that same vibe at Vineapple 2.0 while also adding some hints of sophistication and that brooklyn-enoteca ambiance that would translate to dinner. In addition to beautifying some of our outdoor spaces, we just wanted to create an unpretentious space where everyone can feel welcome; and of course, filled with hidden pineapples everywhere.

AM: In addition to food, you have live music and trivia nights. Can you tell us about these offerings?

AT: Yes! We are doing a weekly Trivia night on Tuesday that is so fun and a nice thing to do in the neighborhood. We give out prizes to the winning team and offer some food and drink specials. It’s VERY popular so if you are interested, definitely make a reservation. Our live music on Sunday is also popular and just a lovely way to end a weekend - relaxing with a bottle of wine, some homemade lasagna and jazz twists on some contemporary songs. On live jazz night we also offer 50% off bottles of wine.

AM: You also have non-profit nights. Can you tell me more about this and why you wanted to do this? What organizations have you partnered with?

AT: Giving back to the community is really important to Zac and I. He is involved with several nonprofits and when I’m not at Vineapple, I’m also the executive director of two Brooklyn based community organizations. When we reinvented Vineapple, we wanted to ensure that the community was part of that equation. One way that we give back is to host nonprofit nights for our local partners. We call them our "Eat Out for Nonprofits" nights, and 20% of all dinner revenue is donated to the nonprofit of the evening. The nonprofit can also use that evening to host an event, invite folks interested in learning more about the program, put information out for guests or a QR code for donations or use the projector to showcase their program. Recently, we’ve partnered with Horizons Brooklyn, Launch Expeditionary School, and local middle school PS915. If a local nonprofit is interested in partnering with us for a Dine Out night, they just have to get in touch!

AM: As we get closer to the spring and summer, are there special events that you will have at Vineapple Cafe that we should keep an eye out for?

AT: Mother’s Day is just around the corner and we will be hosting a special brunch for all the Mama’s out there. Our menu is seasonal, so we will be bringing some spring and summertime special goodies back starting in April. And summertime Happy Hour in our garden is as close to an evening of magic as one can get in NYC. Keep an eye out for fireflies!

IG @vineapple71

PHOTOS COURTESY | Vineapple Cafe

Read the FEB ISSUE #74 of Athleisure Mag and see THE ART OF THE SNACK | Vineapple Cafe in mag.

ATHLEISURE LIST | NSA NOODLE BAR

No Strings Attached Noodle Bar (NSA Noodle Bar) sets out to create a new culinary perspective by taking one of the staples of cuisine found in all corners of the world and bringing them together to inspire new and inventive flavors and tastes.

They have created a fresh and multi-culturally inspired selection of dishes at NSA Noodle Bar. For their opening menu, they wanted to showcase the two most well-known noodle types; Japanese Ramen and Italian Pasta; and blend them in new and interesting ways to exemplify the best of both cuisines.

Guests can expect an intimate experience while savoring the tastes of their fusion dishes, featuring fresh pasta and ingredients. When dining at their restaurant, they decorated the space with pieces from local artists, and personal touches from everyone on their staff, from servers to the head chef.

For an appetizer, our 3 top picks are the Panko Takoyaki which takes the traditional Japanese Octopus Ball and gives them a Panko shell, frying them to bring out the inner texture and flavor of both; the Seasonal Gyoza is an in-house wrapped braised Pork Gyoza, served with Spicy Peanut Butter Sauce and the Miso Honey Burrata has a Buffalo Burrata glazed with their Miso-Honey Vinaigrette among a bed of grilled Grape Tomatoes and Toast Sticks.

For the noodles, we suggest the Uni Crème Angel Hair is their take on the classic cream sauce dish, with fresh Angel Hair and overlayed with Sea Urchin and a Panko crunch. We like that their Truffle Tonkotsu Ramen has a Braised Chashu Pork, surrounded by Naruto Tataki, a Shio Soft-boiled Egg and Menma, over a bowl of Truffle-infused Tonkotsu Broth. Finally, there is the Washugyu Garganelli, a mouth-watering Washugyu (Wagyu) tossed in fresh pasta, parmesan, and garlic.

For the finishing touch on your meal, you should try the Yuzu Cream Tart, a Yuzu-infused Pastry Cream topped with a Coconut Sugar Brulee in a Puff Pastry boat. Enjoy their Seasonal Gelato which has a creamy smooth texture, with an eclectic selection of flavors such as Early Grey, Fig and Sesame to name a few. The Matcha Tiramisu has Matcha-soaked Ladyfingers sunk in Mascarpone Cream and topped with Matcha-infused White Chocolate.

NSA Noodle Bar

135B N 5th St

Brooklyn, NY 11249

nsanoodlebar.com

IG @NSANoodleBar

PHOTO CREDITS | NSA Noodle Bar

Read the OCT ISSUE #70 of Athleisure Mag and see Athleisure List | NSA Noodle Bar in mag.

THE ART OF THE SNACK | CONCORD HILL

As the summer continues, there are more opportunities to go out and enjoy the long days with friends and family. For this month's The Art of the Snack, we talk with Owner/Chef Guy Kairi to find out about Concord Hill located in Brooklyn. He shares his culinary journey, what we should order on our next visit and what we can expect when we swing by.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF GUY KAIRI: I grew up in Tel Aviv in a family of Greek and Egyptian immigrants and food was always a big part of my life. I went to culinary school in New York and when I graduated, I kept thinking about working in Europe even though New York had a great culinary scene. I just wanted a more classic setting where I could perfect my skills. I spent some time in France, about six months since I could not afford to work for free for very long! I apprenticed in a few restaurants in Paris and a butcher shop in Normandy, absorbing whatever knowledge I could along the way. When I returned home to Israel, I wanted to put my classic training to use. My first five years were spent at a super busy bistro at a boutique hotel. I learned to work very fast in the kitchen while still maintaining the quality of food. This was a good first part of my career and made it easier to take a step up to fine dining. Then I heard about a Japanese chef coming from the UK to open a restaurant in Tel Aviv, also in a boutique hotel. It was a very interesting project as it took 13 years to renovate the building. A real passion project from a guy from London who wanted to have his favorite London restaurant, Dinings, in the hotel. [I actually was connected with him through some friends in the art world, his art dealer was my friend.] It was a complete switch from French to Japanese, like starting from scratch. The whole approach to the experience was completely different so I immersed myself fully into the process. Usually, to be a sushi chef, you need 7 – 10 years of training but the chef said I would be ready in 3 years. By the end of my time there, I was able to execute the menu at a very high level. I did learn that you can make amazing things in a small space. All it takes is to be adaptable, creative and have a skillful hand. By the time I was in my mid-thirties, I knew sushi was not my passion. My real passion is more connected to cooking with wood and live fire with a clear connection to nature and what’s going on around us. I was always drawn to the sea and seafood. My focus became more about cooking simple preparations but using the best ingredients. I’ve also worked in San Sebastian and was very inspired by my time there.

AM: How would you define your style of cooking?

CHEF GK: For me, it all starts with the ingredients, which is then backed up with Japanese techniques and classic French preparation.

AM: What led you to become the chef/owner of Concord Hill located in the Brooklyn?

CHEF GK: While I was in cooking school, I bartended in the West Village. Over the years, I kept in touch with the owner and whenever I came back to see what was happening in NYC, we’d meet up. I was scoping out what it would take for me to open in the city. He co-owned this restaurant with two people I used to work with but it wasn’t really working out. He was torn between closing or selling, really whatever came first. For me, coming from a foreign country, having a place that was plug and play was the best option. I had already lived in Williamsburg and it was natural for me to come back. Concord Hill provided me with a good platform to do what I wanted without having to build a restaurant first.

AM: When did you launch and what can guests expect when they come to dine at Concord Hill?

CHEF GK: I bought the restaurant in April 2019 and then spent several months slowly changing the menu.

Guests can expect a warm welcome, we’re sort of “fine casual.” I’m committed to sourcing high-quality ingredients, at the peak of the season and at peak quality. The menu evolves with the seasons and always features different types of seafood and flavors. Diners have the option for a lighter meal or more sophisticated multi-course dinner. I look for healthy ingredients, grown and harvested responsibly.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF GK: The dining room is intimate, about 36 seats, but we nearly double the seating in the warmer months with the outdoors. We have touches of marble-like our bar countertop and some ledges but generally, the décor is simple and color palette muted. It’s really about what’s on the plate.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF GK: It always starts with the ingredients. I love talking with my purveyors about what they’re bringing in. From there, it’s all about how to prepare them in the simplest way.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF GK: Hay Roasted Chicken – if you like chicken that’s a great one to try.

Yuzu-miso Glazed Grilled Shrimp – it’s just a delicious combination of flavors.

Wild Caught Fish - I always have a wild caught fish on the menu. They’re caught off Long Island and brought to the restaurant whole. I butcher them here.

AM: What are 3 appetizers and/or desserts that we should try at Concord Hill?

CHEF GK: Mushrooms with Egg Yolk - our mushrooms are foraged and I only use free-range eggs.

Jamon Iberico on a mini baguette from Balthazar shows off one of the world’s greatest hams. It really brings me back to my time in San Sebastian in Spain.

Basque Cheesecake with fermented blackberry sauce has become a signature dessert at the restaurant. It’s also inspired by my time in the Basque country in Spain. The crustless cheesecake is baked at high temperatures to create a singed outer layer that gives it a burnt look on the outside yet it is airy and velvety on the inside.

AM: What are 3 cocktails that you suggest we should have when visiting?

CHEF GK: There’s a fun story with one of our signature drinks, the MandarAnna. It was a bespoke cocktail we created for the birthday of Anna, one of our great friends and loyal customers. It’s made with mezcal, mandarin, morita chile. St. Germain, thyme. She loved it and asked us to put it on the menu, which we were happy to do.

The Goose is Loose with pear vodka, lemon, ginger, jalapeño, pear puree – it has a little kick from the ginger and jalapeño tamed by the fruit. It’s light and easy to drink.

You've Gotta Be Kiwiing Me is made with gin infused with kiwi, cucumber and basil, boomsma bitter, aquavit and lemon. Our bar team loves to infuse spirits with other ingredients to create uniquely flavored, delicious cocktails that you can’t find anywhere else. The cocktails change seasonally and this one is perfect for summer.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF GK: Fresh Herbs & White Beans and Grilled Mixed Cauliflower are both vegan dishes. For vegetarian options we have Mixed Lettuce, Almond & Pear Salad; Mixed Organic Mushrooms & Egg Yolk; Grilled Kale & Parmigiano Reggiano, and Truffle Fingerling Potatoes.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

CHEF GK: When the pandemic started, we pivoted immediately to pickup and delivery. It was just me and my GM working every day. I was cooking alone in the kitchen and it was incredibly stressful. We didn’t know how long we would have to do that. Thankfully, we had been doing some delivery beforehand so we didn’t have to start from zero. It grew pretty rapidly and introduced us to a lot of new customers. Our delivery volume today is actually still higher than before the pandemic so that’s a win. Now that everything is reopening and New Yorkers are dining out again, we are meeting people for the first time even though they have been delivery customers for over a year. That’s very cool. Outdoor dining has been amazing. Previously we only had a couple of tables outside but once the city loosened regulations, we were able to build a curbside structure and add several more tables on the sidewalk. We’re also part of Open Streets so in the summer we have a lot more seats.

IG @Guy.Kairi

@ConcordHillBK

PHOTOGRAPHY COURTESY | Concord Hill

Read the JUN ISSUE #66 of Athleisure Mag and see The Art of the Snack | Concord Hill in mag.

ATHLEISURE LIST | WINONA'S

Winona’s launched last month in Williamsburg, BK. With a nod to this fam-ily owned business with British roots. It has a focus on clean flavors and locally sourced ingredients.

They serve breakfast and lunch in the café with dishes such as Smoked Salmon Tartine with smoked whitefish spread, pickled beets, scallion crème fraiche and everything bagel spice on rye bread; Lamb Meatballs with harissa tomato sauce, feta, labne and cilantro, served with grilled flatbread; and Nduja Grilled Cheese, aged cheddar, gruyere and garlicky broccoli rabe on sourdough.

At night, they transform into a wine bar featuring small plates including Anchovy Toast with pepitas and parsley; Chicken Liver Pâté served with pickled red onion and grilled bread; and Lamb Belly Fritters with mint yogurt and Aleppo dust.

There are also vegan and vegetarian options! For Breakfast, their oat-meal is 100% vegan, as is the avocado toast which can be prepare without the feta, vegetarians can enjoy the Brioche toast as well as the BreakfastSandwich and have the option to add avocado if they desire. For Lunch, if a vegan guest would like the grain bowl, they simply leave off the egg garnish and it is good to go. Vegetarians can also enjoy our Mushroom Risotto and Little Gem Lettuce Salad as well as the Tortilla Espanola which is available all day (tip - this is in their 'secret all day menu' along with the Scotch Egg).

The cocktails are delicious and each have their own little vibe so it depends on what you're in the mood for or what your go to beverage would be. For those who are Negroni lovers and Mezcal heads, the Spice & Smoke - a beautiful marriage of the two - equal parts smoky, bitter with a touch of chipotle is perfect. Right now, their warm cocktails - the Chamomile Hot Toddy and the Brown Buttered Rum - are everything. All cocktails are classic in essence but with a little interesting twist which makes them feel fresh and exciting yet still familiar.

All of Winona's wines are 'natural' and they seek producers who are employing organic and biodynamic practices in the vineyard and low intervention from the time of harvest. They are constantly adding to their growing as-sortments of wine.

Winona's is available on Seamless and DoorDash (and soon on Caviar), people can also order directly from their website for pick up and during week-days. Their radius for third-party delivery apps extends into Williamsburg, Bed-Stuy and Bushwick. In addition, their wines, cocktails and beers are also available to go. Their full bottle list is available to view and order on their website and all wines are priced at retail.

WINONA'S

676 Flushing AveBrooklyn, NY11206

www.winonasbk.com

IG @winonasbk

Read the Dec Issue #60 of Athleisure Mag and see Athleisure List | WInona’s in mag.

ATHLEISURE LIST | STICKY'S FINGER JOINT

During the summer of 2019, Athleisure Mag's team headed to the Liberty National Golf Course for The Northern Trust tournament. The night before the tournament launched we were treated to a fun party at the course and got our first taste of Sticky's Finger Joint which is known for their sauces and chicken.

Since 2012, this eatery has grown from it's Greenwich Village location and now includes 13 locations between NorthJersey and an array of neighborhoods in Manhattan and Brooklyn. They have also been featured on Food Network's 3 Days to Open with Bobby Flay. This month, they will be opening their 14th location in Philadelphia.

It’s worth noting that their fried fingers, grilled fingers and bite-sized poppers are made from farm-raised, antibiotic and hormone-free chicken (and their mushroom poppers are made from crimini mushrooms, vegan tempura batter and panko breadcrumbs). They use local ingredients to make their 18 different homemade sauces inspired by cuisines from around the world. Between all those choices, plus sandwiches, wraps, salads, nachos and French fry baskets, there are literally quadrillions of different theoretical options on the menu.

SFJ also offers vegetarian fingers that are made with a mushroom-based protein. They have the following sauces that are vegan: Nashville Numb, SalsaVerde, and Thai Sweet Chili.

SFJ is available for delivery and takeout at all our locations.

Earlier this year, SFJ started RandomActofStickys where they donated individually packaged meals to first responders. In addition to sending meals on behalf of their own guests' inquiries and local hospitals, they partnered with NoshesforNurses, led by Jill Zarin and Ally Shapiro to send meals to nurses and first responders that were nominated by their fans. From this initiative, they donated over 800 meals.

For their most recent store opening, they ran a campaign called Basket4Basket and matched the number of small baskets sold in partnership with Boys and Girls Club of Harlem. They donated over 300 meals to kids going back to school

STICKY'S FINGER JOINT

Visit Sticky's Finger Joint for locations.

www.stickys.com

IG @stickysfingerjoint

Read the Nov Issue #59 of Athleisure Mag and see Athleisure List | Sticky’s Finger Joint in mag.

GET YOUR BEST SUMMER BROWS EVER WITH TIPS FROM UMBREEN

Throughout the decades, brow looks come and go. Full, bushy brows evoke 80s-era Brooke Shields. Super skinny brows scream the late 90s. Recently, the perfectly painted “Insta Brow” has been having a major moment.

For 2019, a more easy-going, lower-maintenance, the natural brow is trending. To achieve this look, we tapped brow guru Umbreen Sheikh for her best tips. As a licensed cosmetologist and Founder + CEO of Wink Brow Bar, Umbreen is a bonafide brow savant. Here’s how she – and her teams at Wink’s multiple locations in New York City, Brooklyn, and London – are helping clients live their best brow lives.

Umbreen Sheikh’s Top 6 Brow Tricks 

1. Assume the position

While you might think you need to park yourself this close to the mirror to precision-groom your brows, that isn’t actually the case. “Standing too close can throw-off your brow proportions, and make you lose perspective on the overall shape,” says Umbreen. “For best results, stand at least one foot away.”

2. Break out the brush

Short on time? At the very least, give your brows a thorough brushing. Stroke up and over, and then anchor your arches with a dab of brow gel or clear mascara. (More on brow gel shade-selection below.) FYI, the Wink tool of choice has an angled side and a spoolie on one end, so consider investing in a brow brush of similar quality. You’ll be using it every day, so it will pay for itself in no time.  

3. Select your ideal shade

Picking the perfect, slam-dunk shade of gel, pencil or powder is crucial, so this is where you need to spend real quality time. As a general rule, you’ll want to match your hair roots, which are typically one shade lighter than your brows. “Most women want their brows to add definition to their face, and not ‘read’ as harsh or aggressive,” says Umbreen. “Matching your brows to your roots does that.” With one exception, Umbreen cautions. “If you’re blonde, go a shade darker than your roots. Otherwise, you’ll look washed-out.” NOTE: If you opt for professional brow tinting, which lasts for up to four weeks and is among Wink’s most popular services, you can skip this shade-selection tip altogether. How easy is that?

4. Get a little nosey

One of the very best things about next-level brow grooming, whether you master it yourself or pop by Wink for professional assistance, is that it allows you to visually alter the shape of your nose. Thinner, wider – whatever nose look you’re after, beautiful brows can help you get there. If you’re opting for thinner, Umbreen recommends drawing an imaginary vertical line from the tip of your nose to the beginning of your brow and then focusing your shade-filling right there at the start. To make your nose appear wider, do the opposite and focus your shade-filling at the end of your brow, not the beginning.

5. Pencil (or powder) it in

Whichever shade format you choose, the absolute key to success is to follow the basic shape of your existing brow. Go easy, and only add color between hairs, as needed. “The idea is to shade, not ‘draw’ your brows on from scratch,” says Umbreen. “The goal is a soft, subtle look that lends definition. Straight, hard lines are to be avoided at all costs.”

6. Between brow appointments, “cheat” with concealer
Pressed for time? If you can’t make it into Wink or carve-out 15 minutes to do a thorough DIY bathroom brow-grooming sesh, Umbreen recommends adding a dab of concealer on the most unruly hairs. “Whatever you do, resist the temptation to just yank them out,” she says. “Brows add so much structure and personality to your face that you really want to take your time, and groom properly. Or better yet, head to Wink, and let us help.”

Read the latest issue of Athleisure Mag.

COCHON555 2019

This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that participate in this event.

This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen.

This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed.

The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.

In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed pork whether they have a general admission or VIP ticket.

A portion of all sales will benefit Cochon555's sister charity, Piggy Bank.

NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen.

PHOTOGRAPHY | Paul Farkas

IG @Cochon555

Read Athleisure Mag’s April Issue and see Cochon555 2019 in mag.