COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.

BINGELY BOOKS

THE COCKTAIL GALAXY
St Martin's Griffin
Andy Heidel

There's always an excuse to celebrate
something! A new job, engagement, friends coming over and beyond. It encourages you to step up your game when people come over or if you tend to be the default bartender.

Just imagine at your next viewing party for X-Men, Agents of Shield and create beverages that merge nerd culture and
cocktails together! Not only are there a number of drinks that are offered, but it is authored and tested by Andy Heidel (he is
known for his Doctor Who Bar), the owner of The Way Station in Brooklyn, NY, a bar and music venue.

This is a fun gift and staple to have by your bar cart and will serve as a great conversation starter/ice breaker.

POWER FOOD ON THE GO
Fair Winds Press
Rens Kroes

What is the relationship between Power Food and Power Foodies? Well, Power Foodies are people that are constantly on the go from work, working out, meeting
with friends etc. In order to continue this pace in a healthy way, Rens has created a book filled with healthy options that allow you to do meal prep and to avoid having to go to other options like eateries, food trucks
etc, that can be time consuming, unhealthy or even just a waste of money/taste.

Those who are fans of Rens' approach to Power Foods will love that she has included
her focus on preparing, preserving and easily taking items along. With a number of options available, you may find that you start a trend amongst your friends to do the same.

DRINK VERMONT: BEER, WINE, AND SPIRITS OF THE GREEN MOUNTAIN STATE
Skyhorse Publishing: Brdbk Edition
Liza Gershman

Reading definitely transforms the mind! When we thought of the state of Vermont,
we thought about maple syrup as well as snowboarding but after reading Liza's book, we now know that this state is a destination for Beer, WIne and Spirits!

With 18 distilleries, nearly 50 breweries, and a dozen wineries - there are a number of drinks to enjoy year around that include hard apple cider, whiskey, and more. The book navigates what the state has to offer and introduces you to brands that you'll want to enjoy when you're in the area or perhaps
find at your local store.

We suggest that this is a giftable book as it's a bit of beverage tourism that you'll want to have handy when you make the journey or just for those that like being in the know of what regions have to offer.

Read more from the Nov Issue and see Bingely Books in mag.

RAF'S GAMBIT

Thanksgiving is this month and while many of us are looking forward to family, friends, food etc. This year, an extra amount of anticipation for the national holiday means the debut of NETFLIX/Spike Lee's 'She's Gotta Have It' which begins streaming on the network for this movie turned series. Rafael V DeLeon plays Manny Garciela and we caught up with him in Williamsburg, Brooklyn. 

ATHLEISURE MAG: We've seen you in print campaigns and we know that you have acted in a number of shows/films, tell us about your journey in both areas.
 
RAFAEL V DELEON: Yes, I have! Well, the journey is still ongoing, but I’m extremely grateful for the opportunities I have been given so far. When I first moved to NYC, I worked the graveyard shift at a hotel. That was the bottom...I mean, “beginning” of the journey. lol
 
AM: Tell us about your role in Netflix/Spike Lee's 'She's Gotta Have It', how long were you filming and what was the auditioning process like? 
 
RVD: I filmed scenes over the course of several months. The audition process was like any other; you go in, do your best work, and leave the room knowing you gave it your best. 

AM: In your opinion, how has 'She's Gotta Have It' been tweaked from the world it existed in 1986 to now?
 
RVD: Well for starters, in 1986, social media didn’t exist. The integration of social media and cell phones are the two biggest tweaks. Other themes like: racial inequality, gentrification, feminine empowerment, and social justice were already top-of-mind issues for Spike...back in 1986. “Been Woke” as Spike would say.    

AM: What did you know about this movie prior to auditioning and what are your thoughts on this now that you have played the part of Manny Garciela that plays the best friend of Mars Blackmon played by Hamilton's Anthony Ramos?
 
RVD: I was familiar with the project but had not seen the film prior to auditioning. I had done my research on the film and prepared accordingly though.  My thoughts now are “Whoa. What an experience!” To work with creatives at the top of their game both in-front of and behind the camera is a milestone moment for me. You find yourself surrounded by so much talent it’s awe-inspiring sometimes. 

AM: With 'She's Gotta Have It' streaming on Thanksgiving, how excited are you to be a part of this iconic series?
 
RVD: As excited as Spike was when the Yankees won the World Series in 2009. 
 
 

AM: We know that you live in Brooklyn, where are your 3 favorite places to eat, workout and to grab a beer?

RVD: 1.) Eat- I really enjoy Archie’s Pizza in Bushwick (I hope they read this). 

2.) Workout- Any playground basketball court. Always good competition there. 

3.) Grab a beer - The Rookery Bar (I REALLY hope they read this). 

AM: Do you still play basketball as we know that you played Division I at Temple?

RVD: Temple is not only Division I, but is the 5th winningest Men’s Basketball program in NCAA history behind Kentucky, Kansas, UNC, and Duke; but I digress. ;) 

I do still play! A colleague of mine has pick-up every week (shout out to DG) and gets a bunch of ex-division 1 guys together for weekly runs. 

AM: What's your personal style when you're going out to grab a drink versus when you're running errands?
 
RVD: Oh man, when I’m going out I try to dress in something that is comfortable, individualist, and on-trend. When I am running errands? Whatever is clean.  
 
AM: What roles can we see you in next?
 
RVD:I have a few opportunities in the pipeline, but nothing I can announce currently. I will just say that I am excited for what 2018 has in store.
 
AM: With Christmas around the corner, what are you doing this season and where will you spend NYE?
 
RVD: I am spending the week leading up to Christmas with my family in Prince Georges County, MD and will be traveling to Costa Rica on the 26th through the new year! 
 
AM: Tell us about charities that you are a part of? 
 
RVD: I work closely with the Make-A-Play organization, Camp Ryan, and volunteer at a middle school in my neighborhood. Lending a hand in my community is something that is very important to me.
 
AM: Is there anything else that you would like to tell us that we have not covered?

RVD: I love playing Chess, day-trading stocks, reading The Atlantic, and watching critically-acclaimed films with my Somali princess. Oh, and I still haven’t beaten a local chess-master in Union Square.

Our shoot took place in Williamsburg, Brooklyn at the McCarren Hotel and Pool as well as the famed The Meatball Shop. You can watch Rafael V Deleon on NETFLIX in Spike Lee's, 'She's Gotta Have It' streaming now. You can also connect with him socially. 
 
Twitter | @RafaelVDeLeon
Instagram | @RafaelVDeLeon
Facebook | /RafaelVDeLeon

We're big fans of The Meatball Shop at Athleisure Mag and it was fun to chat with their Marketing Director Natasha Miller about their history, menu, neighborhood locations and spirit.

ATHLEISURE MAG: Tell us about The Meatball Shop - what the concept behind the restaurant is, who are the co-founders, when it was created, and current as well as upcoming locations of this eatery. 

NATASHA MILLER: The co-founders are Daniel Holzman (Chef) and Michael Chernow, a pair of childhood friends who opened the first The Meatball Shop location on the Lower East Side in 2010. Since then, they’ve expanded to open locations in the Upper East Side, West Village, Chelsea, Hell’s Kitchen, and Williamsburg. The Meatball Shop is all about eating responsibly sourced, delicious food in a fun, hip location. 

AM: What are some of the signature dishes and cocktails that are available at The Meatball Shop? 

NM: The beauty of The Meatball Shop is that you can put together any dish you'd like! But, some of our guest's favorites combos are definitely our Classic Ball (a mix of beef and pork meat) with our Classic Tomato over Spaghetti. Our Kitchen Sink Salad is also a big hit with our guests. Our cocktail menu changes seasonally, but I’d say our Moscow Mule is pretty classic (and delicious).

AM: For those who are vegetarian, can they also enjoy the experience at The Meatball Shop? 

NM: Totally! We have vegan veggie balls that are out of this world, I like them best with our pesto, but they can be served however you’d like! We're all about cooking seasonally and are always changing up our awesome roster of veggies sides. Currently were serving sides like Roast Brussels Sprouts and Apples, Braised Kale and Tomato Soffrito, and Butternut Squash Sage Rissoto. 

AM: If you haven't done so already, can you tell us about Sidepiece? 

NM: Sidepiece is the bar connected to our Hell’s Kitchen location – you walk to the back of the restaurant, past the restrooms, through a little hallway, and you’re there! Sidepiece has a totally different cocktail menu and acts as our meatball test kitchen where we serve some super fun dishes like Pretzels Balls and Meatball Nachos, in a speakeasy-esque space. It can also be rented out for private parties too!

AM: With a number of locations in NYC, what is the thought of the aesthetic of the restaurant in relation to the location of the neighborhood that it resides in? 

NM: The aesthetic of each individual restaurant definitely changes based on the neighborhood that surrounds it. We want each location to feel like its own restaurant - the Williamsburg location, for example, is more subdued and looks lovingly worn in, while the Lower East Side shop has a poppy-feel, with a deep navy wall coated in bright white metal meat grinders. 

AM: We shot a portion of our shoot in the Williamsburg location of The Meatball Shop. What can you tell us about this particular location (when it opened, those who tend to stop in)? 

NM: We opened up our Williamsburg Shop in 2011 and it's become a stable of Bedford Ave. We get a lot of neighborhood locals for sure but as the neighborhood has changed we're also seeing a ton of tourists stop in which has been really fun. We recently started serving brunch on Saturday and Sunday from 10:00am-4:00pm – this was the first location we started doing so, and it’s been a nice change of pace.

AM: What can we expect with the upcoming holiday season in terms of events or promotions taking place at The Meatball Shops? 

NM: We’re just about to launch our latest SHUT skateboard deck design, which will be available on our website. We encourage fans of the brand to check out our other gear as well, like our Ballers sweatshirt, Ballerina Tee, and our jarred Classic Tomato Sauce- which can all be found at www.themeatballshop.com.
 

AM: What are the Co-Founders' favorite dishes at The Meatball Shop? 

NM: Michael Chernow loves a Kitchen Sink with Veggie Balls and Pesto and Daniel Holzman loves a heartier dish of Pork Meatballs with Spicy Meat Sauce over Polenta with a Family Jewel on top!

AM: Are there new dishes (whether ongoing or seasonal) that will be coming to The Meatball Shop? 

NM: We just started serving our Grilled Cheese balls in all of our locations this week – they sit like dumplings atop a layer of cream of tomato soup and are dangerously good. Right before Christmas, we will be bringing back our Jingle Jingle Balls made with venison and paired with a traditional Cumberland Sauce. We also have a killer Bread Pudding special for dessert this month!

AM: We know that you can buy The Meatball Shops' sauce and cookbook, are there other items that are available that people can purchase when they can't get to the physical locations? 

NM: We love designing merch! In addition to our sauce and cookbook, you can find our "Balls" shirts, Grinder Snapbacks, and Grinder Carhartt Beanies at all of our shops. We also carry limited quality items such as our Hedley & Bennet Aprons, "Mini Meatball" Onesizie, and (Baller)INA Pink T-Shirts that you can find in our different shops!

Read more from the Nov Issue and see Raf's Gambit in mag.

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

THE GOLDIE AWARDS SHINE BRIGHT IN BROOKLYN

September marked the first annual Goldie Awards DJ and Beats Battle in Brooklyn, NY. Presented by Fool's Gold, Thump, Noisey, TMWRK, and Serato - the night featured an array of
promising beats and DJ artists from around the globe. The star-studded judges panel was stacked with Diplo, Just Blaze, DJ Craze, Destructo, Mija, The Whooligan and Mannie Fresh,
who rooted on the artists with awe and strong community vibe. Dave East joined in with hosting duties for the evening breaking up the show with light and crisp banter, always with a
brew in hand.

The packed house cheered and bopped to beats, scratches and remixes as they filled the air for each battle. The battles were a good formula and the pulse was fresh through the show. The
few moments of downtime between sets allowed for some drink breaks, audible digestion, and IG moments.

A-Trak is right, all of the artists are winners in gaining some great exposure with the event. You never know who s watching and what next lies in store. Congrats to all artists that performed.
The Beat Battle contestants were: Brace, City the Beatmaster, Fresh Kils, HOLLY, MSCLS, R!OT, STFU, and Young Sidechain. The DJ Battle contestants were: John Beez, K-Swizz, Kayper, Miles Medina, Rafik, Rocket Jackson, Vekked, and Yuto.

The Goldie Awards bring good recognition and flavor to the industry truly cutting across genres. It is highly recommended for fans of various musical tastes. DJ’s don’t sleep on this – make sure you have your short demo submissions hashtagged and ready for next time.

Read more from the Sep Issue and see The Goldie Awards Shine Bright in Brooklyn in mag.

ATHLEISURE LIST: BROOKLYN | TORQUE CYCLE + STRENGTH

Torque Cycle + Strength focuses on TRX, Cycling and Pilates. Based in Williamsburg, one of the key features of this workout studio is that they have indoor spaces as well as an outdoor deck
to enjoy sessions. As it's getting closer to the summer, make sure you check out their schedule to see what classes are being offered - but we can attest to the fact that there is nothing like
spinning outdoors!

Worth noting is that the cycling that is conducted at this studio is typical of real world cycling. A number of the moves that you may do at traditional cycling studios are not done here. It's
an interesting way to create cardio into your workout and is worth noting when taking this class.

Pilates courses that are taught here focus on the classic movements that the method is founded in. Mat work and resistance are essential to what attendees are looking to strengthen
in their practice.

Interestingly enough, within the TRX classes, this HIIT method also includes a version of this class that mixes cycling as well as TRX together for a completely well-rounded workout.

In addition to studios that are focused on form and function for guests, other amenities that are offered at this studio are worth noting. The lockerroom has ample lockers with locks, a shower and a number of changing rooms.

Before and after class, there is a lounge area which is great to relax or to connect with your instructors or others who just took a session that you were in.

Available for sale are water bottles, t-shirts and other merchandise. As cash is not accepted at Torque Cycle + Strength, make sure to bring your credit card with you.

TORQUE CYCLE + STRENGTH

74 N. 8th St Brooklyn, NY 11211

Read more from the May Issue and see ATHLEISURE LIST: BROOKLYN | TORQUE CYCLE + STRENGTH in mag.

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.
 

WIN THIS | 2 VIP TICKETS TO THIS WEEKEND'S COCHON555

COCHON555 - SUN. 01.29.17

As we close the first month of the new year, we're excited to share edible news from our friends at Cochon555 who are kicking off an epic weekend full of creative food, artisanal wines and spirits, and heritage breed pork. You can suopport a good cause and attend one of the the country’s most talked about culinary events! Mark your calendar for Cochon555 which returns to NYC on January 29th at Weylin in Brooklyn! The event features five of New York City’s best chefs cooking five whole, heritage breed pigs in a friendly competition for a cause.

The 5 chefs who will participate this weekend are: Nicole Gajadhar of Saxon + Parole, Greg Baxtrom of Olmsted, Ryan Bartlow of Quality Eats, Aaron Hoskins of Birds & Bubbles, and Christopher Szyjka of Chefs Club by Food and Wine. Two notable butchers, Erika Nakamura and Jocelyn Guest round out a stellar lineup. In addition, there are two satellite competitions, the Somm Smackdown (wine/pig matching) and Punch Kings (barkeeps facing off in whole-bottle cocktail tilt).

We are going to be there and you should too! General Admission tickets are only $125 for this all-inclusive feast, VIP is $200 and gets you an entire extra hour of great eats. Grab tickets now for Cochon555 New Pork City here. Athleisure Mag is giving away 2 VIP tickets which you can enter to win (read below to find out how to enter) now through this Friday, Jan 27th at noon EST. This will give you 3.5 hours to enjoy Cochon555 this Sunday!

For those who truly want to have an epic weekend of Cochon555, you can enjoy a charity dinner taking place on Saturday.

COCHON555 - SAT. 01.28.17

Those looking to make a weekend of it don’t need to wait until Sunday, as there is an opportunity to attend an exclusive charity dinner experience the night before the big event. On Saturday, Saxon + Parole are hosting a Chef’s Course dinner called BESPOKE: An Evening of Culinary Modernity, featuring host Chef Brad Farmerie of Public, and will co-feature Michelin-Star Chef Matt Lambert of Musket Room and Scandinavian talent Chef Mads Refslund (ex. Noma and Acme), with 100% of the proceeds going to benefit Piggy Bank, a Missouri farm-in-the-making that will gift free heritage breed pig genetics to family farms in need. For an in-depth look at the Cochon555 movement, a series of stunning videos and tickets to these must-do culinary experiences, please visit the site.

Weylin 
175 Broadway
Brooklyn, NY 11211

---

General Admission 
01.29.17
5PM - 7:30PM (EST)

VIP
01.29.17
4PM - 7:30PM (EST)

---

ENTER TO WIN 2 VIP TICKETS

You can enter by Following us on @AthleisureMag on Twitter!

FOLLOW and RETWeet us as we will select a winner on Friday, January 27th at noon. One winner will receive 2 VIP tickets for this fun food event in brooklyn for Cochon555 on Sunday, january 29th. but you must be 21+ in order to win!

PHOTOGRAPHY COURTESY | Cochon555

MAGIC HOUR

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

Read more from the June Issue