THE ART OF THE SNACK | CENTROLINA

This month, our The Art of the Snack takes us to Washington DC where we took a moment with Chef Amy Brandwein a 5X James Beard Award Finalist who is the chef/owner of Centrolina which is known for its Italian dishes that utilize seasonal ingredients as well as having a number of cocktails to complete the experience! We wanted to know more about her background, how she came up with this restaurant that has an Osteria and Mercato, and We see more about upcoming events that you can enjoy there as we transition into the fall.

ATHLEISURE MAG: Chef Amy Brandwein, can you tell us about your culinary journey in terms of where you trained and kitchens that you worked in prior to Centrolina?

CHEF AMY BRANDWEIN: I began my career with Chef Roberto Donna at Galileo. I trained under four Italian chefs there for the next six years, and became the Executive Chef. I then opened Bebo Trattoria with Chef Donna as the Executive Chef (2.5 years) and then moved to The Ritz Carlton hotel to relaunch a restaurant there, Fyve Restaurant (2.5 years). I was hired by BLT Restaurant Group to start an Italian concept Casa Nonna, I opened the restaurant locations in DC and NY.

AM: As the chef/owner of Centrolina, what inspired you to open this restaurant?

CHEF AB: As the chef/owner of Centrolina, what inspired you to open this restaurant? I was inspired to create a dining experience that is a modern and respectful interpretation of authentic Italian cuisine and reflected my cooking and values - using local and fresh ingredients to create exciting, natural Italian dishes.

AM: For those that have yet to enjoy a meal, what is the cuisine that is offered and what are spices and ingredients that are indicative of this cuisine?

CHEF AB: Traditional Italian ingredients include herbs (basil, rosemary, sage), garlic, fruits, citrus, mushrooms, and an expansive variety of fish, game, and meats. Extra virgin olive oil is used extensively as well as parmigiano regiano. We incorporate umami in the form of nonnata di peace, anchovy, colatura.

AM: Before we delve into the offerings, what was the thought behind having an Osteria as well as a Mercato for Centrolina?

CHEF AB: Through the Mercato, I wanted to showcase the beautiful produce and ingredients which spark our creativity and form the basis for the menu at the Osteria. I wanted to highlight our local farmers and create an avenue of access customers to purchase and take home. To aid customers to cook healthy and put a quick meal together using our amazing ingredients - freshly made pasta, sauces, vegetables and sustainable fish. Many customers have told me they shop at the market and try to recreate their meal in the restaurant.

AM: For those that are coming in to dine, what is the ambiance of the restaurant?

CHEF AB: Comfortably modern, relaxing and invigorating. Seasonality is key to the dishes that are available and your menu changes daily.

AM: From a menu planning perspective, what's your process in approaching this?

CHEF AB: I purchase ingredients from our farmers availability every week and then create dishes based on what is on hand in our kitchen. I start with a daily sheet of ingredients, vegetables, fruit, fish and meat, and then I create a menu. We print our menus every day, which enables me to take advantage of new and different ingredients. We rely on seasonally available products. Oftentimes, our creativity takes ordinary ingredients and creating a new way of looking at it. Other times, taking a glut of produce from farmers and foragers to create an interesting dish helps them with their profitability.

AM: You've partnered with DC Urban Greens - why was this important to you and can you tell us a bit about them?

CHEF AB: It is very important to me to support people who are improving access to vegetables in underserved communities and using available land. Urban farming is an important way to help local economies and reduce carbon footprint. The vegetables are harvested nearby and sent right over to us, only 4.7 miles away - many times they are still warm from the sun. DC Urban Greens is led by Tobaris Robinson, a third generation farmer and a DC native. Tobaris owns The farm, which was started as a nonprofit in 2015. DCUG is located in Wards 7&8, an area which is underserved and in need of fresh produce. Tobaris is also connected to other nonprofit hunger groups, such as Dreaming Out Loud and local markets accepting SNAP.

AM: What are 3 appetizers that you suggest that we should order for lunch when we come in with friends and family?

CHEF AB: Verde Salad, Swordfish Carpaccio, and Melanzane (fried eggplant with honey).

AM: For lunch, what are 3 entrees that we should consider?

CHEF AB: Chicken Paillard, Tagliolini with Nduja Butter and Fried Egg, and Roasted Branzino with Confit of Potato and Tomato.

AM: What are 3 wines that you suggest to pair with your lunch?

CHEF AB: Cleto Chiarli Sparkling Rosé. It's fresh, crisp, and dry, and great for patio dining in the summer. Grillo Donna Fugata. It's a mineral, medium body, Sicilian white that pairs perfectly with our seafood and lunch pastas. Barbera Ca Viola is a medium body northern Italian red. Nice fruit and floral notes with hints of plumb and blackberry. It’s a great accompaniment to our home made pastas.

AM: For dinner, what are 3 appetizers that you suggest?

CHEF AB: Yellowtail Crudo with Carrot Yuzu, Crème Brûlée with Chanterelle Mushrooms, and Charred Napa Cabbage with Calabrian Chile.

AM: What are your suggestions for 3 entrees for dinner?

CHEF AB: Right now, Pici Artichoke Cacio e Pepe, Halibut with Corn and Peach, and Squab with Plums.

AM: What are 3 cocktails that we should try?

CHEF AB: Gin Basil Smash. It’s made with gin, home made basil simple syrup and fresh lemon. Fresh, citrusy, bright and herbaceous.

Chefs Negroni. A secret recipe for the perfect Negroni, simple and classic Italian derby.

Basil Hayden bourbon, freshly squeeze grapefruit, Campari and a splash of brown sugar. A great balance of tart, bitter and sweet for our bourbon lovers.

AM: From the Mercado, what are 3 items that are a must-have to purchase for those that have enjoyed eating their favorite dishes in the restaurant?

CHEF AB: Fresh Pasta, Nonnata di Pesce, and White Bolognese Ragu.

AM: The restaurant is a leader in the James Beard Award Smart Catch program. Can you tell us more about this program and why you wanted to be involved?

CHEF AB: Smart Catch is a program that provides information to Chefs on what fish is sustainable and then rates their purchasing on these standards. Invoices are submitted to the program for review and feedback. I wanted to ensure that we as Chefs are making responsible choices and to ensure the viability of our fish species. Chefs should be leading the way to drive consumers and our suppliers to rely on sustainable readily available seafood choices, for the continuation of species and to reduce the carbon footprint. My family spends summers on the Great Lakes so it has always been my priority to protect our waters and the habitat.

AM: Tell us about the private dining options!

CHEF AB: We have various private dining options at Centrolina. We have our private wine room which accommodates up to 10 people. Our private chefs salon can fit up to 28 people and has a private kitchen as well. Centrolina can also be privately booked for lunch or dinner buyouts.

AM: Tell us about Piccolina and for those swinging by for Happy Hour, what is a cocktail/wine and 2 dishes/appetizers that you would suggest for our next visit?

CHEF AB: Piccolina, our second restaurant, opened in 2019. it's an Italian style casual restaurant that offers everything from breakfast to dinner. It's main feature is the wood fire oven which allows us to make delicious Italian style pizza, that pairs with one of our signature spritz. Happy hour starts at 3pm and ends at 6pm. Standout items are our Mezzaluna Pizza (translates to half moon as it's shaped as a crescent moon), and pairs great with a Italicus Bergamotto Spritz. The pizza and spritz happy hour combination is available for only $18. Another happy hour must try is our Piccolina Piatto Misto, a mix of delicious snacks to enjoy with a glass of Italian wine.

AM: Are there any events coming up whether at Centrolina or Piccolina that you would like to share with us whether it's for the remaining summer, fall, or holiday season?

CHEF AB: Our Chefs Table with Amy and Friends Series was created to foster collaboration and partnership between chefs in DC. The dinners include a four-course meal, held at Centrolina in the exclusive Chef's Salon. A portion of the proceeds from the dinners go to a charity of the guest chef’s choosing. Upcoming Chefs Table guests for September and October include Scott Drewno (9/13), Jerome Grant (9/27), Chris Morgan (10/5) and Joan Nathan (10/24). Tickets available on Resy for $175/pp. For the holidays, we are excited to offer Thanksgiving to Go, Christmas Eve Feast of the Seven Fishes, and holiday food including luxury pasta kits and Christmas cookie tins.

IG @centrolinadc

@piccolinadc

PHOTOGRAPHY COURTESY | Centrolina

Read the AUG ISSUE #92 of Athleisure Mag and see THE ART OF THE SNACK | Centrolina in mag.

THE ART OF THE SNACK | LUTHUN

In this month's The Art of the Snack, we're heading down to NYC's LES for an epic meal! We had the opportunity to sit down with Chef/Founder Nahid Ahmed and Chef/Partner Arjuna Bull of Luthun. Both of these founders have been friends and clearly have a passion to bring a culinary experience to each plate that is served to you! We also talk about the beverage program with Sommelier Jahdea Gildin. We talk with this team to find out about their backgrounds, how they came together and what we can expect when dining there. With an open kitchen as well as tasting menus, we know that this is going to be a restaurant that we will find ourselves coming back to again and again!

ATHLEISURE MAG: When did Luthun open?

CHEF NAHID AHMED: Luthun opened on July 25th, 2019 in the East Village.

AM: Chef Nahid Ahmed and Chef Arjuna Bull, please share your backgrounds and culinary journeys that brought you to Luthun?

CHEF NA: My culinary journey began when I studied at a culinary school in Lausanne, Switzerland in the early 90s. During the program, I had an internship with Chef Gray Kunz, who became one of my mentors, at Lespinasse in New York City. After returning to Europe to finish my school, I worked for another mentor of mine, Swiss Chef Philippe Rochat at his Restaurant de L'Hôtel de Ville in Crissier, Switzerland. I came back to Lespinasse, where I worked for a few years under Gray Kunz and left around the same time he did. He connected me with Thomas Keller at The French Laundry where I worked for a while but not being a big fan of Napa Valley at the time, I went back to Europe and Philippe Rochat’s restaurant again, which has held 3 Michelin stars for over 50 years. After that, I had a chance to work at El Bulli in Spain for some time, then at The Fat Duck in London where I moved to be closer to my family. While there, Gray Kunz calledme and said he was opening Café Gray in New York so I went to help him and met chef Arjuna ‘AJ’ Bull who also worked there. I worked there with Gray until it closed, then at the Plaza Hotel for the reopening of the Oak Room but it was not a fit for me and I started thinking about opening my own place. Then in 2011, I got a chance to open Respite in Midtown. I brought in Chef AJ and the two of us helped open this little place. It was not ours, but we ran everything. It was a hole in the wall and we had so much fun there. That’s where the whole idea of Luthun came to my mind. I wanted to open my own restaurant, to do my own things, to cook and create my own cuisine. So, after that, I worked at bunch of other places, I did pop-up dinners all over, while working on funding. And then I finally opened Luthun in 2019, my long awaited dream: Luthun restaurant in New York City.

CHEF ARJUNA ‘AJ’ BULL: I went to culinary school in Miami and graduated from Johnson & Wales in 2000. I did my externship at The Fontainebleau Hilton Resort; it was good experience working in all different departments. But then I took a quick vacation to New York and I fell in love with the industry, so right away I moved here and started working at a lot of different places. One of the biggest highlights was when I got to work with Chef Nahid at Café Gray, where I worked for a couple years with him. It took me to the next level; experiencing Michelin food changed my whole vision and goals. I did a bunch of pop-up restaurants with Chef Nahid. In the meantime, I had a couple other executive chef jobs, just to get some British experience since I was born in England. It's been a crazy journey here in New York, but so much experience. And finally, we had the opportunity and found an investor. We found a cool space in the East Village and here we are at Luthun.

AM: Why did both of you want to come together to create Luthun?

CHEF NA: When I decided to open my restaurant Luthun, it was because I'm very picky about my food. I didn’t want to cook food like that of my mentors or restaurants I’d worked at. So when I set out to create my cuisine, I asked myself what kind of cuisine? It had to come from me and who I am, what I came from, where my parents came from, where I was born and grew up, from my philosophy behind the food and also from my memory of the many places where I worked, the people I met, and the many different things I have eaten. I brought it all together and made my own cuisine. And then my idea came to me as to what kind of restaurant I wanted, and I wanted this kind of restaurant that Luthun is. I also wanted someone working next to me. Someone who I can say is my friend, my chef, my business partner. Although there are many people and friends I have in this industry, but in that moment, I could only think of one person, Chef Arjuna Bull. I knew him a long time before this restaurant, and we have this connection. He understands me very well, more than anyone else in any kitchen I have worked in. He understands the food I want to cook. He understands what kind of flavor I'm looking for. So, I didn’t think about anybody else, and I offered him to be a business partner to open Luthun together.

CHEF AB: There's only one answer for that, I was super excited. We've been friends for 20 years and I never actually knew the potential that Chef Nahid had until we did some pop-up restaurants. And from then on, I was just blown away at how many different recipes and the creativity that was in his head. I was honored to have this opportunity to work with him.

AM: What is the meaning behind the name?

CHEF NA: The meaning behind the name is my mom's nickname. I lost my parents at a very young age, and I had heard my mom was an amazing cook; she loved food and she was a very adventurous eater. When I wanted to open something very personal, and the cuisine is very personal from my background and where I came from, there was nothing I could think of other than my mom’s nickname. So I put her name on my restaurant.

CHEF AB: The meaning of the chef's mom's nickname, Luthun also means something new and unexpected. So, in the East Village walking by there's brick walls and wood floors. But we beat everybody's expectations and, following the name, offer something new and unexpected.

AM: Tell us about the design and aesthetic of the restaurant for those that will come by for dinner.

CHEF NA: We are in the East Village in New York City, where every neighborhood is so different to me. Midtown, Downtown, East or West Village, everywhere is different. When I first came to New York, I lived down the block from Luthun’s location on East 7th Street between First and Second Avenues for almost a year. I didn’t know a lot about other parts of the city, so this area was to me the real New York. I'm talking about early 90s, punk rock, and all these little bars and shops, I had never seen anything like that and to me this is New York. When we decided to open a restaurant, we both agreed it has to be somewhere we know very well and we knew this area very well. We also wanted to surprise people with the food, wine and service they wouldn’t expect in the East Village, and create something very comfortable that doesn’t feel like a restaurant when they come downtown.

So we don't call Luthun a restaurant, we call this our home and if people come to your home, what do you do? You provide your best hospitality, and that’s what we try to do here. The whole team is not just front of the house or back of the house. We work together very well and we want people to come here and feel like they are in someone's home, not a restaurant.

CHEF AB: It's an open kitchen experience. As soon as you walk in, it's like you're walking into somebody's house so we give a welcoming greeting, basically, hugs and kisses. Again, it's more of our living room than a restaurant.

AM: What seatings are offered for those that are coming in for dinner?

CHEF NA: We have three seatings in the dining room at 5:30pm, 7:30pm and 9:30pm. And at the chef's counter we seat at 6:00pm and 8:30pm.

AM: Luthun's cuisine is defined as Progressive American with a focus on hyper-seasonal tasting menu with a Global Perspective? What does that mean?

CHEF NA: We don't have any boundaries at Luthun, we cook what we love to eat. We challenge ourselves by using a lot of ingredients that other restaurants don’t serve on their tasting menus, many techniques, and developing recipes to present food in a way you’ve never seen. And our goal is to introduce people to many different flavors from all over the world: Chinese, French, Mexican. As a chef, it is a challenge to cook with so many different flavors and ingredients, but we like to do that because this is a way to give our guests a new experience. That's why we call our food global and progressive, and also hyper-seasonal because we go to the local farmer’s market 3-4 times a week and talk with the farmers and fishermen about what is and isn’t coming.

AM: Each dinner service, you have a 9 course tasting meal which takes place at the counter and then a 6 course tasting meal that takes place in the dining room. Can you tell us more about that?

CHEF NA: At the kitchen counter, we serve 9 courses. In the dining room, there are 6 courses. The full tasting starts with something very flavorful, the next step adds a bit of tartness, then oceanic flavors, followed by something more French like a custard or foie gras. Right now, we have this white asparagus with uni and bottarga that is very French and Japanese. Before the last course and dessert, we go to Southeast Asian flavors we love. We serve a meat course at the end, we always try to do some kind of barbecue because this is to me America, it has to be barbecue. We keep the dessert very simple, very seasonal and very light. We don't believe in heavy desserts after so many courses and we want people to finish everything so we serve something fruity, light and chilled, not heavy.

AM: How do you approach what will be on the tasting menu?

CHEF NA: We have our one signature dish, which is inspired by fushka, a famous Indian street food that we start the tasting with. It is vegan and very refreshing with citrus and lots of flavor to introduce people to the next courses. We start with vegetables then move on to shellfish like oysters or scallops, followed by mushrooms, then some kind of custard. After that, more substantial seafood and then light meat. Generally, there are between five and six seafood courses, one or two vegetable courses and one meat course.

AM: What spices, herbs and ingredients do you gravitate towards in general.

CHEF NA: We like spices from all over the world. I’ll go to any store and get anything I see. Our sommelier is going to Armenia and I'm going to ask him if he can bring back a spice book. I want to know about every spice. I'm Indian and I like Indian spices, there are so many different spices. I have no boundaries we use spices from all over the world, whatever we feel we can make something amazing with it.

AM: Can you share 3 dishes that tend to be offered that are your favorites?

CHEF AB: The fushka is so exciting because it has so many different textures. There are raw, and blanched vegetables, acid from citrus, a little bit of heat and spice, and fresh garnishes on top. That one is mouth-watering just talking about it. Because of all the textures and the freshness, the fushka is a total go-to. I like all the seafood dishes, we have amazing vendors so the scallop dish right now is phenomenal and also one other kind of signature on the menu is a shrimp dish. The ingredients kind of stay the same but the dish has evolved since we've opened. Nuoc cham, the Vietnamese fermented fish sauce, is something Chef Nahid has created many dishes around. Right now, the dish has nuoc cham emulsion foam and foie gras sauce on the bottom, potatoes, Thai basil and grilled and smoked fresh shrimp. This is definitely one of my favorites too.

AM: Are there types of dishes or flavors that tend to be a part of the 9-course tasting menu, regardless of the season that you may be in?

CHEF NA: Everything changes. There is only one dish that we always keep, the nuoc cham shrimp dish. The flavor is very Vietnamese and Thai. Everything else comes and goes but we do love Southeast Asian flavors with a twist, say a little Japanese, and also influences from every part of India.

AM: Jahdea Gildin, you are the Sommelier at Luthun, tell me about your journey prior to coming here?

JAHDEA GILDIN: I've worked in hospitality since I was about 15 years old, my first job was at a bagel shop. And from there, I've always loved the industry, even though I took a detour. Five years ago, I jumped back into hospitality at Casa Mono, the Michelin-starred restaurant in Grammercy, as a manager while I was getting my sommelier certification from the Court of Master Sommeliers. After being part of a team that won awards and Michelin stars, I was looking for the opportunity to do something a little different. At Casa Mono, everything was from Spain so it's refreshing to be able to do something different at Luthun.

AM: Tell us about the wine list that is offered?

JG: We're trying to make Luthun’s wine list similar to the food, which is very unique in itself. It's rooted in tradition but has its own identity. Chef Nahid is classically French trained so while we honor tradition, we want to expand on it and offer wines that are less expected, from lesser known regions. We want to showcase the New World and producers or regions that are worthy of exploration rather than predictable choices. We have a very small space and with the constantly changing menu, we want to make sure that our beverage options are in line with that. Our beverage pairing, which is very popular, enables us to showcase what we think people should be drinking with these dishes. Since Luthun serves a tasting menu, guests come here for an experience and we want to provide something special.

AM: What are three wines that you often suggest?

JG: I really enjoy wine from Zuccardi in Mendoza, Argentina. In 2019, 2020 and 2021, they were the number one vineyard in the world. They make these stellar chardonnays and malbecs, that see time in concrete because to the winemakers it shows the real terroir, as opposed to using oak, which can mask some characteristics. Their Fosil Chardonnay is absolutely stunning. It has this nice little bit of roundness and is kind of white Burgundy-esque. What I like to share with people the most is that while we're all familiar with French chardonnay, it's great to explore other options. The Fosil Chardonnay is similar to some of the top white Burgundies but costs a fraction of the price. It's not necessarily a cheap wine but in comparison with the quality level, it stands with some of the best.

Another wine I'm a huge fan of is saperavi from Anapea Village in Georgia. Georgia and Armenia are both the cradle of wine civilization with sixty eight thousand years’ history. The saperavi that they make is fascinating because they ferment it on the skins of mtsvane, a white grape, in the traditional Georgian qvevri terracotta vessels. It makes a really beautiful medium bodied, fresh red with light spice, fresh flowers and some nice umami. We were pouring that on our Reserve Pairing with a Mongolian beef.

We just got a couple of labels of Gut Oggau from Austria, husband and wife winemakers that make beautiful field blends. Oftentimes they don't even list the grapes on the bottle because they had taken over this abandoned vineyard that they were able to work with biodynamic practices from day one. Each of their wines has on the label a hand-drawn picture of a family member or friend. We have the Matilda gruner veltliner, named after a grandmother, on the list right now.

AM: You also have kombucha, can you tell us more about this?

JG: Most of our non-alcoholic beverages we make in-house with a tea base similar to how kombucha is made, but we don't do the whole fermentation process. We source kombucha from Unified Ferments in Brooklyn. The difference between what they create and what’s at the grocery store is the quality. The teas they use are from different areas of Taiwan or China. They also created two different labels that come from opposite sides of one mountain in India, so they're really digging into the terroir of teas. One of my favorites is the Qi Dan oolong tea that has a touch of effervescence that gives it a really nice freshness and notes of bay leaf and citrus.

IG @luthunnyc

PHOTOS COURTESY | Michael Tulipan

Read the APR ISSUE #88 of Athleisure Mag and see THE ART OF THE SNACK | Luthun in mag.

THE ART OF THE SNACK | OSTERIA ACCADEMIA

As we continue into the fall, we're always on the lookout for new restaurants to add when we want to enjoy the company of family and friends. This month, The Art of the Snack takes us to Osteria Accademia. We wanted to find out more about the restaurant, it's aesthetic as well as what we should order. We took some time to catch up with partner, Murat Akinci to find out what we need to know before we come by.

ATHLEISURE MAG: Tell us about the owners of Osteria Accademia and how you and restaurateur Huseyin Ozer of Bodrum and Leyla of the UWS, came together to launch Osteria Accademia?

MURAT AKINCI: We were already working together at Leyla since the very beginning, but our friendship has started around 2002.

AM: What is behind the name and what can you tell me about the aesthetics as it does have a cozy vibe which is especially timely for the fall and upcoming winter season, and this was designed by Matt Murphy of Matt Murphy Design.

MA: Osteria Accademia (Accademia for short) pays homage to classic New York Italian-American restaurants, where delicious meals are served in settings both comfortable and unpretentious. Small & stylish, Osteria Accademia recalls cozy local places you might discover roaming the streets of Rome. The word 'Accademia' means “a life, community, world of schools, teachers and education” and is quite appropriate as the place is close to Columbia University & many schools in the neighborhood. The word is also a reference to a library, a meeting place, and place for conversation — and is the inspiration for our comfortably stylish interior. Some 3500 vintage books repurposed from a decommissioned library line the glowing bookshelves of the room creating an inviting, sound-controlled, and conversation-starting setting to enjoy great food & wine with friends.

AM: Your menu is focused on Italian cuisine with Mediterranean influences – can you tell us more about this approach?

MA: Osteria Accademia brings the best of Italian Cuisine to the Upper West Side with a delicious menu focused on house-made pastas and other timeless favorites, served in an eclectic space for a ‘new local’ dining experience. Accademia’s menu includes house made fresh pastas, plus favorites like Vitello Tonnato, Polpettine, Linguini Vongole, Chicken Parm, and an elevated Linguini della Nonna (Grandma’s Linguini). And don't forget the Vino! Accademia includes select wines from small vineyards throughout Italy, along with beers and Italian sodas.

AM: Your menu is also a nod to the diverse regions of Italy and is a collaboration between Consulting Chef Massimiliano Convertini (Max) and Executive Chef Claudio Cristofoli – can you tell us more about their backgrounds and how they worked together to create this menu?

MA: Max (Massimiliano) and I met working at I Tre Merli in late 1990’s & Max & Chris both worked together at Cipriani’s in Soho at around the same time… Max has been helping us from the beginning to launch the restaurant and introduced us to Chris during our opening phase. Max helped us with our opening menu and now Chef Chris is developing it further as the season is changing. The core of the menu will remain the same theme: Homemade fresh pastas…

AM: What are 3 appetizers that you suggest that we should have when we come in to dine?

MA: Vitello Tonnato, Polpettine and Eggplant Parmigano

We can never pass up on pasta.

AM: What are the three dishes that we must have when coming in with friends and family?

MA: Mafalde, Cacio Pepe Ravioli and Lasagna di Nonna

AM: For Secondi, what are 3 dishes that you suggest?

MA: Chicken Parm, Burger di Agnello and Orata

AM: What are 3 desserts that we should think about sharing with those at our table?

MA: Cheesecake, Cannoli and Tiramisu

AM: Murat, in addition to being a partner, you're the acting General Manager as well as the sommelier, what is his process in pairing wines with the cuisine?

MA: When pairing is concerned it is all about balancing the flavors of food & wine to create an optimal enjoyment of the guests. What is special about curating a wine list is to achieve this balance with selection of wines from minority producers who utilize natural, organic &/or sustainable methods to produce their wines as much as possible while giving authentically an Italian experience …

AM: You opened the beverage program with 10 white wines, 10 red wines and 3 sparkling wines. Can you name your favorite white, red and sparkling wine that you offer (one of each) and from what region they are from and what dish do you suggest could pair well with it?

MA: Alois Lageder, Pinot Grigio $59 - Kale Caesar + Spaghettini Vongole + Fennel Salad

Versante Nord Rosso, Nerello Mascalese $74 - Eggplant Parm + Vitello Tonnato + Mafalde

Fiorini Becco Rosso, Lambrusco $49 - Salumi y Fromaggi + Fritto Misto + Chicken Parm

AM: What are 3 Italian craft beers that you serve there?

MA: Manabrea Ambrata, Manabrea Biondi Torrente and Birra Fragrante

AM: With the fall and winter holiday season approaching, are there any special events that you will have going on that you would like to share with us?

MA: We are in the process of finalizing our planning for holidays.

IG @accademianyc

PHOTOGRAPHY CREDITS | Charissa Fay

Read the OCT ISSUE #82 of Athleisure Mag and see THE ART OF THE SNACK | OSTERIA ACCADEMIA 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.

THE ART OF THE SNACK | SARASHINA HORII

This month's The Art of the Snack introduces our readers to the historic Sarashina Horii which opened in Japan in 1789. We connected with Chef Tsuyoshi Hori and General Manager Rui Higuchi which shares the historic nature of the restaurant as well as its location here in NY. We also learn more about soba and the culinary heritage that is involved. As always we find out about what appetizers, entrees, cocktails and desserts we should keep in mind when dining their next as well as what they are offering during NY Restaurant Week.

ATHLEISURE MAG: Before we delve into Sarashina Horii here in NY, can you tell us about the history and when it was initially established?

CHEF TSUYOSHI HORI: Sarashina Horii has a history that dates to 1789 and has served its soba noodles to the Shoguns and Japanese Imperial Household. It is now overseen by ninth generation soba maker and owner Yoshinori Horii. Japan has three main families associated with the art of soba making and Sarashina Horii is known for its unique white soba using only the very core of the buckwheat seeds. The husk of the seed is polished off the way rice is polished to make sake. This white soba is much different type of soba and has been made this way by the family since the late 1800’s and the Sarashina type of soba is quite rare in Japan as well.

AM: You have three restaurants in Tokyo and one here in NY. Why did you want to have a location here and what are the differences/similarities to those that are in Japan?

CHEF TH: Yoshinori Hori chose New York for their first location outside of Japan because New York is known for its diversity, which will allow him the opportunity to introduce his soba to many people. Mr. Horii is also proud of the historical connection between the U.S and Japan as the founder opened the first restaurant the same year George Washington was inaugurated as President of the U.S.

AM: Is there anyone from the Horii family here in NY that ensures that this restaurant has the same standards as those that are overseas?

GENERAL MANAGER RUI HIGUCHI: Many of the recipes we use are from Sarashina Horii in Japan and made within their standard. While no Horii family members are in New York, Sarashina Horii is in good hands with Chef Tsuyoshi Hori. Chef Hori started to make soba at a young age since his family also runs a soba restaurant in Japan. And at the age of 20 he started working at “Sarashina no Sato” in Japan and learned to make handmade soba as well as Sarashina Soba. Throughout his training, he developed a strong desire to keep the soba tradition alive, his goal is to make everyone enjoy soba. Introducing Sarashina soba outside Japan is a big step toward achieving that.

AM: Tell us about your Executive Chef, Tsuyoshi Horiand how he came to Sarashina Horii?

GM RH: Our chef is Tsuyoshi Hori trained at the highly regarded “Sarashina no Sato” in Japan with Yoshinori Horii, the current ninth generation owner of Sarashina Horii. When the Sarashina Horii project was in the works in New York, Tsuyoshi was working in California. When he heard about it, he did not hesitate for a moment to reach out to us to be able to collaborate with Yoshinori again. Tsuyoshi has a strong passion for making soba and honing his craft in the art of making soba.

AM: Can you tell us about soba noodles and why this culinary heritage is being featured for guests to enjoy?

CHEF TH: Soba has a history of more than 300 years and in order to preserve this tradition it was necessary to make soba available to people outside Japan as well. Most people these days look at soba as a healthy alternative compared to the other noodle options, mainly be cause soba is known for its low glycemic index. But soba has more to offer than just a healthy meal. Soba noodles are known for its aroma and refined flavor. Also, it can be enjoyed equally hot or cold. Those who already tried different types of soba should definitely try Sarashina Soba to enjoy a unique experience.

AM: Are there key soba noodles that are available and how are they made?

CHEF TH: We recently started to offer Kawari soba with different ingredients kneaded into the noodles, giving the soba the aroma, taste and color of the ingredient. Every two weeks, we feature a different Kawari Soba. We started with our Shiso Soba a couple of weeks ago and just introduced a new one this week: the Kuro Goma or Black Sesame Soba. Kneading the black sesame into the soba dough gives it that nutty aroma which is quite a different experience compared to the Shiso. We only serve the Kawari soba cold because it’s the best way for to enjoy its aroma and refined taste.

AM: Can you tell us about the ambiance of Sarashina Horii when guests are coming to dine?

GM RH: The New York location has a full bar displaying our selection of sake and Japanese Whiskey, which is different from Japanese locations. Sarashina Horii logo is placed discreetly on the door but our stone mill displayed by the front window always helps indicate where our restaurant is located. Many of our patrons love to take pictures by the window to showcase the stone mill and our logo.

Unlike in Japan, here we do not offer Ozashiki seating where customers can take off their shoes and sit on a flat cushion to enjoy their meal but many of our guests are blown away by the chic design - the soaring dining room features a ceiling installation inspired by soba noodles as well as a rock garden inspired by traditional Japanese temple gardens.

AM: What are 3 appetizers that you suggest that we should try when we eat there?

CHEF TH: I would highly recommend ordering the Tsukune Japanese Duck Meatball, Kakiage Shrimp Tempura with Mitsuba (a parsley-like herb), and Tamagoyaki Egg Omelet appetizers. Tsukune is often made with chicken but we make ours with Rouen duck thigh, it is served on a hot stone plate in a shape of a hamburger steak.

The Kakiage is one of our signature appetizers, we put a lot of effort into it – it has to be carefully fried one at time to preserve its presentation. We also highly recommend guests save some of their crispy kakiage batter flakes for their soba soup coming later as the flake gives it additional flavor.

Lastly, our Tamagoyaki is something you must try. It is common for people to judge a sushi restaurant by their tamago egg cake - you can see how much effort a chef puts into the flavor, showing proficiency and skill. At a soba restaurant, it is important to try tamagoyaki because every soba restaurant’s version will taste slightly different because of the dashi broth that they use. Dashi is a quintessential ingredient for most of our soups and sauces.

AM: What are 3 entrees that we should order when we’re there with family and friends?

CHEF TH: Well, you certainly must try the soba. Hot or cold, you can’t go wrong either but ideally you should try both on your visit. When you eat the soba cold, you can fully enjoy its aroma and texture. It is accompanied by a dipping sauce “soba tsuyu” which is saltier than the hot soba broth. Hot soba is served in a bowl of hot light broth, we make it that way so that guests can enjoy drinking the broth at the end.

Our Sarashina Soba is a must try when visiting the restaurant. When using only the inner most part of buckwheat seed, the noodles are pure white in color with a delicate aroma. The texture is very silky smooth and flavor refined.

Our Duck Soba either hot or cold Kamo Nanban or Kamo-Tsuke is very popular. We locally source our Rouen duck breast from Hudson Valley, which we sous vide right away when the are delivered in order to offer the best flavor. The duck adds great flavor to the soup and pairs well with the leek served in the dipping sauce and soup as well.

AM: Are there 3 desserts that we should be thinking about when ordering?

CHEF TH: Our home-made desserts that should be tried are Matcha Tiramisu, Hoji-cha Blancmange and Blueberry Apricot Pudding. The Matcha Tiramisu is the signature and most popular.

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

GM RH: Three signature cocktails not to miss are Shitakiri, Sarukani, and Momotaro. The names are all inspired by traditional Japanese folktales. Shitakiri is with mezcal, tequila, chili tincture and yuzu is spicy and smokey – the crowd favorite. Sarukani is made with Japanese gin and shochu and fresh persimmons now in season. Momotaro is our smoked twist on the classic Old-fashioned with Japanese whiskey and limited-edition sake. It is great for whiskey lovers and has a show-stopper presentation with smoke released at the table.

AM: For those with dietary needs such as gluten-free, vegetarian/vegan - what are dishes that you suggest that they should keep in mind?

CHEF TH: We have some meatless options but, unfortunately, we currently do not offer any gluten-free and vegetarian options due to the fact that the dashi stock for our soups, cold dipping sauce and vegetables is bonito-based. And while Sarashina soba is low in gluten, it is not 100% gluten-free.

AM: Tell me about your tasting menu - why were the dishes on it selected.

CHEF TH: In Japan “Soba Kaiseki” is a soba tasting and we wanted to present a similar menu to show there is much more than soba, spanning all the sections of the menu and include ingredients such as “Kaeshi” infused soy sauce that has been aged. Our tasting menu was created to pair well with soba but, of course, hot or cold soba is the centerpiece of the tasting menu.

AM: Are you participating in restaurant week and what are you offering guests?

CHEF TH: Yes, we’re participating and offer a 3-course tasting menu for $59 that features a choice of Salmon Carpaccio or 2 types of Sashimi to start, followed by Sarashina Soba with Vegetable Tempura and choice of hot duck soba, hot mushroom soba, cold soba with a hot dipping broth with duck or mushrooms. For dessert: Hojicha Tea Blancmange; Blueberry Apricot Pudding and Matcha Tiramisu.

IG @sarashinahorii

PHOTOS COURTESY | Sarashina Horii

Read the JAN ISSUE #73 of Athleisure Mag and see The Art of the Snack | Sarashina Horii in mag.

THE ART OF THE SNACK

This month, we're heading to NYC's Flatiron district to abc Carpet & Home, known for its home decor assortment as well as housing 3 restaurants. During COVID-19, like the many restaurants, Jean-Georges Vongerichten's abcv, abc Kitchen and abc Cocina have been available to the community through pickup and deliveries. Now, with NYC entering its Phase 2 of reopening, they are excited to begin having people at limited capacity within their space. Guests can enjoy all 3 restaurants as well as having access to their patio which recently opened. We chat with Jeremy Mustakas, Director of Operations of abc Restaurants about their dishes, cocktails and what to expect when dining in during Phase 2.

ATHLEISURE MAG: Tell us about Jean-Georges Vongerichten in terms of his culinary journey and how he came to creating 3 restaurants abcv, abc Cocina and abc Kitchen at abc Home.

JEREMY MUSTAKAS: Jean-Georges Vongerichten and Paulette Cole (owner of abc Home) partnered in 2010 to create abc kitchen, which they intended to be a neighborhood restaurant that celebrated the best locally grown produce and ethically sourced fish and meats in a setting focused on sustainability. Our proximity to Union Square's Greenmarket, where Jean-Georges has been shopping and sourcing for his restaurants for many years, gave us the opportunity to create a platform for local farmers who were doing things in the way of agriculture and sustainable farming. The restaurant would also celebrate local and global artisans, with handmade plates, vintage silverware, and artwork from around the globe. Shortly after opening, abc Kitchen won a James Beard Award for Best New Restaurant. abc Cocina, our latin-inspired small plates restaurant, opened a few years later, and finally abcV opened 3 years ago, our first and only (exclusively) plantbased restaurant.

AM: Describe a bit about 3 restaurants and what guests can expect of those menus and the ambiance?

JM: abc Kitchen, our flagship, celebrates farm-table cuisine with a dining room ambiance akin to that of a modern farmhouse. abc Cocina, with it's darker and more dramatic lighting is romantic, lively, and creates a genuine sense of community with our menu concept, focused on sharing and togetherness. abcV, our plant-based restaurant which also features breakfast, is bright and inviting, filled with natural light. It showcases a menu inspired by cuisines from around the world, with a selection that is mostly vegan, with the exception of a few ethically-sourced dairy products.

AM: What are 3 signature dishes and 2 signature cocktails at abcv?

JM: • Whole wood roasted cauliflower, date syrup, red zhug, turmeric tahini, pistachios, fresh herbs, lemon

• Smoky squash baba ghanoush, sungold tomato, fresh pita, market crudite

• Mushroom walnut bolognese, carrot paccheri, celery, mint leaf

• Pandan infused Gin & Housemade Tonic

• Golden Mylk Toddy

AM: What are 3 signature dishes and 2 signature cocktails at abc Cocina?

JM: • Spring pea guacamole with crunchy tortillas

• Griddled fish tacos, chipotle aioli, cabbage-chile pickle

• Arroz con pollo, crackling skin, lemon zest

• Grapefruit Margarita

• Tomatillo Mojito

AM: What are 3 signature dishes and 2 signature cocktails at abc Kitchen?

JM: • Spinach, goat cheese, and market herb pizza

• Campanelle pasta, basil-pistachio pesto, summer squash, sungold tomatoes

• Faroe island salmon, spring peas, ginger, scallion

• Raspberry Fernet (featuring 123 Organic tequila)

• Vodka Thyme Lemonade

AM: During COVID-19, many restaurants have had to pivot on how they served their guests and neighborhoods with pickup and delivery, how did these restaurants do this during the initial weeks of quarantine?

JM: As we closed our doors for months following the government mandate, we watched a lot of our colleagues innovate and create new ways to be impactful through delivery and takeout services. When we were able to safely return in May, we were so grateful to see many of our colleagues had paved the way for a new normal. It hasn't been without its challenges, but we are fortunate to operate in a city with so many great leaders within our industry.

AM: We know that due to Phase 2, your restaurants are allowing guests to dine on site. Tell us about the capacity, rules and systems that you have created to ensure guest safety?

JM: In addition to following all city and state safety regulations for patio dining and operating during this time, we've been able to extend our seating through the NY Open Restaurant plan, allowing us additional seating capcity on 19th street. We also offer a contactless menu through scanning a QR code, which will bring you to the digital version. Guest and employee safety is our number one priority, and we are deeply committed to providing a guest experience that is safe for all parties involved.

AM: Although you have 3 restaurants, you are creating a menu that has elements of all 3 restaurants – tell us more about this.

JM: All of the items listed above are available on our limited patio menu, and are worth trying! This combined- restaurant menu is only available for a limited time (and will end once Phase 3 begins).

AM: Looking forward and based on how you have had to navigate the past few months, what are your goals for these restaurants as they continue through the summer as well as the fall?

JM: Our goal, above everything, is to create a safe and welcoming environment for our employees and our guests. One that allows us to serve our community and provide an exceptional guest experience. We are grateful to operate in a city that understands how pivotal this moment is in continuing to make progress and learning to adapt in the new realities of dining out.

IG @abccarpetandhome

@abccocina

@abckitchen

@abcvnyc

@jgrestaurants

PHOTOGRAPHY CREDIT | Courtesy of abc Restaurants

Read the June Issue of Athleisure Mag #54 and see The Art of the Snack in mag.

THE ART OF THE SNACK | GNOCCO

FOR THE TASTE OF HOME

We headed to the East Village to Gnocco which was started 20 years ago by Gian Luca Giovanetti who has created a menu of sweet and savory dishes that come from his favorite foods and recipes of his home in Modena, Italy. We enjoyed hearing the stories that these meals came from as well as how he identifies with the East Village. We were introduced to a menu that had wine pairings associated with signature dishes, a restaurant that had an array of areas that allowed you to enjoy your meal in environments that fit your mood and of course we left full with an appreciation of his Italian cuisine.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Gnocco in the East Village?

GIAN LUCA GIOVANETTI: My culinary experience started in Modena, Italy in my own restaurant where I ran the kitchen solo for several years. I came up with the idea of opening Gnocco because I was sure that the formula I had was a winner and it would work well for a larger city and audience. I shot for the moon, fell in love with New York City, and knew it was the place for my restaurant. The East Village was the only neighborhood we could afford back then because it was up and coming but it turned into the perfect spot for Gnocco.

AM: What can guests expect when they come to dine at Gnocco?

GLG: Guests who visit can expect, authentic Emilia-Romagna food in a casual, neighborhood favorite and go-to spot. We serve the best of Italian comfort food and stick to our motto of moderate prices and offerings that appeal to everybody especially the local crowd. The recipes mirror the true tastes of Italy and the atmosphere makes our guests feel at home.

AM: We love that there are different areas that one can enjoy, can you share these 3 spaces with us?

GLG: The front room of the restaurant features a pizzeria that guests must enter through and our front dining room. The front room offers views of 10th Street, Tompkins Square Park and is decorated with the work of local photographers and East Village artists. The main room or veranda faces our outdoor garden and in the summertime, the double doors open merging the two rooms giving an outdoor dinner feel. Our garden is enclosed all year round and includes air conditioning and heat for the wintertime. The space is lush with plants, lights, and decorations giving the room an intimate and cozy feeling at night. On top of the enclosure is a cherry tree that will surprise guests in the spring with the occasional “plunk” of falling fruit. AM: When creating this menu, can you tell us about where the inspiration for your dishes came from? GLG: The inspiration for the plates at Gnocco comes from my childhood. My goal when opening the restaurant was to replicate the exact tastes of my home in Italy. In this way, we pay homage to the culinary tradition by perfectly recreating the flavors and experiences of true Italian cuisine. For example, our namesake dish, Gnocco, is an afterschool snack from Italy made from lightly fried bread and Italian cold cuts – it’s the perfect symbol of time-honored tradition and authentic Italian flavor.

AM: We enjoyed a number of the dishes with suggested wine pairings at Gnocco, what are 3 signature dishes that you suggest that we should enjoy on our next visit?

GLG: Gnocco (A unique specialty) – Homemade deep-fried dough with a selection of typical northern Italian cold cuts.

Tartufata Pizza – A mouthwatering pie made with fresh mozzarella, truffle sauce, mushrooms and Speck.

Maialino Al Latte - Oven roasted pork loin, slow cooked in a milk sauce with rosemary and garlic served with mashed potatoes and sautéed spinach.

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

GLG: Juicy Secrets – Gin, lemon juice, pineapple juice, honey ginger syrup, and turmeric.

Gian’s Dilemma – Mezcal, grapefruit juice, simple syrup and jalapeño with Himalayan salt and a cayenne pepper rim.

Royal Degenerale – Early grey infused vodka, lime juice, and honey ginger syrup.

AM: In addition to the restaurant, you have created a sense of community. We enjoyed hearing about how you are teaching children in the area to grow their own food, making pasta and more. Please share these programs and how you continue to make yourself a fixture in the community.

GLG: Gnocco enjoys hosting local school groups for activities like growing their own food and pizza/pasta making classes to help enrich their traditional education with culinary arts and traditions. We pride ourselves on being active in the community.

As a 20-year-old mainstay of the East Village, the community is very important to us. We always participate in events that allow us to contribute and lift up our neighbors. Some of these initiatives include Slice Out Hunger, a pizza-related charity that supports American hunger relief and prevention initiatives through pizza-related events and campaigns as well as the Art Loisaida Foundation, an artistic non-profit for the Lower East Side that seeks to expand the venues for local artists and provide more opportunities for artists in the community.

IG @GnoccoNY

Read the Feb Issue of Athleisure Mag and see The Art of the Snack | Gnocco in mag.

THE ART OF THE SNACK | CHOLA

FOR THE SAVORY

As the weather continues to get into chillier temperatures, it's important to have destinations that's worth braving the cold for that's guaranteed to have sweet and savory items on the menu that delight the tastebuds as well as having a decor that transports you elsewhere! We found ourselves at just the place, Chola which truly allows those looking for intricate and delicate flavors of India to come to life in Midtown East. After trying some new faves and phenomenal cocktails, we talked with veteran restaurateur, Executive Chef/Owner of Chola, Shiva Natarajan.

ATHLEISURE MAG: We have walked past Chola numerous times, but when did it open?

SHIVA NATARAJAN: Chola opened in April of 1998 and was awarded two stars by the New York Times. The restaurant has been an Indian destination for 20 years and has recently undergone a newly revitalized and reinvigorated interior and menu.

AM: As the Executive Chef and Owner of Chola, what is your culinary background and other restaurants that you were a part of prior to Chola?

SN: As a veteran restaurateur and culinary titan, I am responsible for restaurants like Sahib, Dhaba, Malai Marke, Chote Nawab, Thelewala, and others. I picked up cooking from my grandmother in India which become one of my passions. Mixed with my American culinary experiences waiting tables and working in restaurants, I used my business savvy to begin opening and operating restaurants of my own in New York City and the surrounding area.

AM: What can guests expect when they come to Chola in terms of their ambiance as well as the kind of cuisine that can be consumed here?

SN: Inviting and warm, Chola's walls are marbled with grey banquettes lining the restaurant. Old black and white phototographs are hung throughout, featuring coastal scenes from Southern India to give a sense of the history behind the cuisine. A bar is anchored at the front of the room with gold lamps that hang above for a welcoming glow, and a mix of modern and traditional accents can be found throughout the restaurant, paying homage to Indian culture.

Chola holds on tight to its roots and integrity of serving traditional Indian cuisine. I grew up in India and new menu items at Chola are inspired by my culinary journey around the coast, placing an emphasis on the flavors I came across during my travels. The redesigned concept focuses on seafood and southern Indian cuisine with select recipes from my upcoming untitled cookbook set to hit stores in 2020.

AM: Can you share the types of dishes that Chola creates?

SN: Chola’s new and expansive menu has plenty to share. With a myriad of starters and entrees, there’s certainly something for everyone, making the restaurant great for group dining. New and super shareable dishes include Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smoking with green masala and Kodi 58, Chola chicken fry with house blend spices. Other options include Khekda Nariyal, a sautéed crab dish with coconut and mustard seeds that will have guests fighting over the last spoonful and Scallops Caldin, perfectly spiced and served in a Goan yellow coconut curry.

AM: Chola is open for lunch and dinner. Is there a difference between the service that is offered during lunch versus dinner?

SN: Chola serves dinner and lunch with a special to-go menu for lunch as well as a buffet served from 12:00 p.m. - 2:45 p.m. from Monday - Thursday ($17.95) and Friday - Sunday ($18.95).

AM: What are 3 signature dishes that one can enjoy at Chola for dinner?

SN: Meen Moilee: a light and flaky Branzino with turmeric, coconut and curry leaves, topped with green banana chips. Lata Shetty’s Yeti Ajadina: Mangalorean style shrimp with fresh coconut and pounded spices. Golbari Kosha Mangsho: a slow cooked bone-in goat roast from a Kolkata pada.

AM: We enjoyed the craft beverages created at Chola, what are 3 must enjoy cocktails that our readers should know about for their next visit?

SN: Himalayan Sunset (Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice). East of Manhattan (Ragtime Rye Whiskey, La Copa Sweet Vermouth and saffron syrup). Indian Rose (Citadelle Gin, Luxardo Apricot Brandy, rose syrup).

IG @CholaNYC

Read the Nov Issue of Athleisure Mag and see The Art of the Snack | Chola in mag.

THE ART OF THE SNACK | EATALY

SHOPPING THE MARKETS OF ITALY OR GRABBING A MEAL?

When it comes to culinary destinations, Eataly is one that allows you to purchase your favorite Italian treats, meats and wines in their market. It also has a number of restaurants whether you're popping in for a quick bite, doing takeout or simply want to sit down to a decadent meal. We sat down with Dino Borri, Eataly's USA's VP of Global Partnerships to get the rundown on their Flatiron property, charcuterie boards and summer wines.

ATHLEISURE MAG: Tell us about your background and how you came to Eataly?

DINO BORRI: I currently serve as Eataly USA’s VP of Global Partnerships. I was born and raised in Bra, a small town in Piemonte, Italy, and the home of the Slow Food movement and the world’s first University of Gastronomic Sciences. I got my start in the food industry in 2000, when Slow Food hired me to organize and coordinate all of our gastronomic events. In 2008, I started collaborating with Eataly Torino, where I soon became the person in charge of opening new Eataly stores all around the world. I lived in Japan for one year, where I curated the opening of all the Eataly locations in Japan. In 2010, I moved to America to launch the first US location in New York City’s Flatiron District. Living and breathing high-quality food and Mediterranean lifestyle, I am now concentrating on developing key partnerships and relationships with like-minded Italian brands abroad for Eataly.

AM: What is the purpose behind Eataly and how does this destination allow shoppers and guests to connect with the various regions of Eataly?

DB: Focused on providing high-quality, sustainable products for all, Eataly is the largest Italian retail and dining experience in the world, transforming the way consumers experience food, beverage and, culture. At Eataly, guests have the unique opportunity to experience Italian culture through markets, counters, cafés, restaurants, and educational offerings that explore the best food and beverage options Italy’s 20 regions and the world has to offer. Since Oscar Farinetti first opened Eataly Torino Italy in 2007, his philosophy – to provide high-quality food, celebrate biodiversity, and create a place to eat, shop, and learn – has spread to 39 stores across the world, including our US flagship NYC Flatiron (2010), Chicago (2013), NYC Downtown (2016), Boston (2016), L.A. (2017), Vegas (2018), Toronto (opening in 2019), and Dallas (opening in 2020).

AM: Why is Eataly a great destination for those that are popping in to enjoy a number of your restaurants or to shop its market?

DB: Eataly offers traditional and authentic Italian food in a vibrant ambiance. At the store, customers can eat what they shop and shop what they eat. One of the best aspects of Eataly is that all of our restaurants, counters, products, and experts, have a story to tell. Each time you come to Eataly, there is something new to explore and learn, no matter whether you’re sitting down to a relaxed meal or simply buying your evening groceries.

AM: Does Eataly have a different vibe or offering depending on which location you go to?

DB: Yes. Each Eataly is customized to its local market and unique from any other store. The stores all have different restaurants, layouts, products, and counters. In addition, we work with local producers in each city in addition to our Italian producers.

AM: With the summer being upon us, what are 3 items that you would suggest we should incorporate into our Charcuterie boards?

DB: Culatello di Zibello DOP - Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located north of Parma, near the Po River, and Eataly is the first to be able to sell this delicacy with DOP status imported from Italy.

Quattro Portoni Casatica Cheese - This is a semi-seasoned cheese with a flowering crust, and pearly white, soft center. Made with buffalo milk, the flavor is delicate and creamy with a velvety texture.

Lingue Di Suocera – light, crispy, and made from all-natural ingredients, these long flatbreads – in fact, their name translates to “tongues” thanks to their shape – are a flavorful vehicle for the salumi and cheeses on your antipasto board.

Il Mongetto Cheese Condiment Set - Sweet additions like the fig, pear, or quince jam in this condiment set are a perfect compliment to soft cheeses and savory cured meats. This set by Il Mongetto is made with top quality fruits and artisanal production methods in Piemonte.

AM: In terms of wines and sweet treats, what are 3 items that we should keep in mind?

DB: Spritz Bianco – Made with Sangiovese Bianco, St. Germaine, Soda Water, FarmOne Basil. The Spritz Bianco is a refreshing alternative to summer’s most popular cocktail. This Spritz is offered at SERRA FIORITA by Birreria within Eataly NYC Flatiron, our seasonal restaurant on the roof that now reflects the Italian countryside in the summertime.

Riesling Borgogno - Langhe DOC Riesling – Made from young Riesling vines in the Langhe valley by one of the oldest winemakers in Piemonte, the crisp freshness and pleasant acidity of this white make it a versatile wine that pairs well with summer dishes like fish and vegetables.

Mandarinata - Made by Ligurian producer Niasca Portofino, Mandarinata is a pleasantly sweet and refreshing soda made from concentrated juice of mandarins from the Tigullio Gulf. Excellent on its own, this soda also pairs perfectly in a cocktail for a classic Italian aperitivo.

*Please note that all of these products listed can either be found in one of Eataly’s stores or online.

PHOTOS COURTESY | EATALY

IG @EatalyFlatiron

Read the July Issue of Athleisure Mag and see The Art of the Snack in mag.

THE ART OF THE SNACK | A GREEK FEAST FOR THE TASTEBUDS

We head back to Las Vegas and swing by Greek Sneek, a festive restaurant and bar serving fresh, authentic Mediterranean cuisine and cocktails at MGM Grand Hotel & Casino. We sat down with Executive Chef William DeMarco to talk about his culinary background, restaurants that he has worked at and their signature dishes.

ATHLEISURE MAG: You’re the Executive Chef of Greek Sneek. We also know that you are the Corporate Executive Chef for all of Morton Group, which includes Greek Sneek, CRUSH, La Cave, La Comida and MB Steak, which are all located in Las Vegas. Tell us what your culinary background was prior to coming to the group as well as what your role as a Corporate Executive Chef is with so many restaurants under your belt?

CHEF WILLIAM DEMARCO: I was introduced to the restaurant industry at an early age, as my family owned a neighborhood pizzeria in Long Island, New York. I spent some time in the kitchen, which sparked my love for the culinary field. I began my culinary career in Brooklyn working for renowned chef, Sam DeMarco, and eventually worked my way up to executive chef for several of his restaurants. In 2005, I relocated to Las Vegas, and worked for a few different restaurants on The Strip including Aureole, inside Mandalay Bay Hotel & Casino, and The Buffet at Wynn Las Vegas, before becoming Corporate Executive Chef for Morton Group.

I now oversee the food programs at Greek Sneek and CRUSH at MGM Grand; MB Steak at Hard Rock Hotel & Casino; La Cave Wine & Food Hideaway at Wynn Las Vegas; and La Comida located in Downtown Las Vegas. My day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurants’ chefs and food preparation, scheduling and staffing, as well as menu development, using my culinary expertise to craft new, inventive dishes with fresh ingredients.

AM: For those who have yet to attend Greek Sneek, what can one expect in terms of the ambiance, dishes, etc?

CHEF WD: Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a 2,000-square-foot white brick barrel-vaulted dining room. The main dining room features an open kitchen with a wood-burning oven for baking fresh pita bread and Saganaki. The dining room is flanked by a full bar which accommodates ten guests for dining or toasting “Opa!” with a glass of Ouzo. A private dining room on the opposite end comfortably seats parties of up to forty people. Greek Sneek’s menu is inspired by authentic, traditional Mediterranean and Greek cuisine, including hummus, Mykonos salad, gyros and more.

AM: What are signature dishes that we should know about at Greek Sneek?

CHEF WD: For starters, the Mykonos Salad and baked feta are some of our most popular dishes. The Mykonos salad is our rendition of a Greek salad, made with heirloom tomatoes, cucumbers, red onions, green peppers, barrel aged feta and Greek olives. The baked feta is a reimagined caprese salad with a Greek twist, made with roasted heirloom tomatoes baked with fresh feta cheese.

Our lamb gyro is also one of our most popular items, made with fresh pita, red onion, tomato and tzatziki. End the meal with our house made Greek yogurt, served with huckleberry compote and honey.

AM: Greek Sneek is located at the MGM Grand can you tell us the meaning behind the name?

CHEF WD: CRUSH (neighboring Greek Sneek) always had a “hidden” ramp located on the side, which served as an alternative entrance to the restaurant. When the concept of opening a Greek restaurant adjacent to CRUSH was forming, we decided to use the long, narrow ramp as the main entrance to the restaurant, and played on the “sneaky” aspect, deciding to call it Greek Sneek.

AM: What are 3 signature cocktails available at Greek Sneek?

CHEF WD: In addition to our signature Greek and Mediterranean dishes, we also offer a selection of specialty cocktails, Greek wines, beers and Ouzos. Three of our signature cocktails, all made with Greek spirits, include the Greek Freek, made with Don Julio Blanco, Skinos Mastiha Liqueur, fresh lime juice and middle cucumber; the Mediterranean Mule made with Ouzo 12, Shrub & Co. Peach, coldpressed watermelon juice and Fever Tree ginger beer; and the Adonis, made with Metaxa 5 Star, Om Meyer Lemon & Ginger Liqueur, fresh lemon juice and Aromatic Tonic.

AM: If there is anything else that we should know about Greek Sneek, let me know!

CHEF WD: Greek Sneek is great for any occasion, including private parties and special events. Available for full or partial restaurant buyouts, Greek Sneek seats 120 guests or up to 40 guests in Greek Sneek’s private dining room. Greek Sneek offers happy hour Monday through Thursday from 5 to 7 p.m., and includes wines by the glass, sangria and select beers, priced at $6; and flatbreads, priced at $11.

IG @GreekSneek

Read the May Issue of Athleisure Mag and see The Art of the Snack | A Greek Feast for the Tastebuds in mag.

THE ART OF THE SNACK | GAME TIME EATS

Read more from the Oct Issue of Athleisure Mag and see The Art of the Snack | Game Time Eats in issue.

THE ART OF THE SNACK | RUM MEET FALL

Read more from the Sep Issue of Athleisure Mag and see The Art of the Snack | Rum Meet Fall in mag.

THE ART OF THE SNACK CLASSIC UPDATES

Read more from the June Issue and read The Art of the Snack | Classic Updates in mag.

THE ART OF THE SNACK | THE BOTANICAL BLEND

Read more from the May Issue and see The Art of the Snack | The Botanical Bland in mag.

THE ART OF THE SNACK

Read more from the April Issue and see The Art of the Snack in mag.

ATHLEISURE MAG | DEC ISSUE

This month's celeb cover is International EDM DJ duo NERVO which we shot at Grammy winner, Desmond Child's apartment here in NYC. This cover shoot includes a fun Q&A with NERVO, Desmond as well as one of our favorite broker's, Louise Philips Forbes. We also have an interview with Gia Mantegna who talks about a number of her acting roles, what it was like to be in Criminal Minds with her father Joe Mantegna, her singing career and where we'll find her in LA versus in NYC.We talked with one of my favorite jewelry designers, Buddha Mama about the inspiration behind their statement driven fine jewelry as well as what they love doing in Miami. We talked with Dr Greuner about his practice, maintaining great heart health and of course - staying in shape! We also have a lifestyle oriented Holiday Gift Guide in this month's issue.

We have a number of features that are in each month's issues including The Art of the Snack (NYE themed), Athleisure List, Athleisure Beauty and more. Our bucket lists have a few more items on the list with this month's feature Something You Should Know about great destinations that are within National Geographic's new coffee table book. Last Dec and Jan we launched 2 features that were in both of those months and we have brought them back in this issue (as well as the one coming up) - Wellness Trends 2018 (this feature covers a number of trends that we see for the upcoming year - we tackled 2 this month and the remainder will be next month) and N3W YOU (this feature includes actress - Gia Mantegna, Celeb Fitness Trainer, author, TV star - Holly Rilinger, Iron Chef - Cat Cora and E! WAGS Atlanta's - Telli Swift).

Read the Dec Issue of Athleisure Mag Issue

THE ART OF THE SNACK | BITES WITH A KICK

Read more from the July issue and read The Art of the Snack in mag.

THE ART OF THE SNACK | WE LIKE IT RAW

Read more from the May Issue and see The Art of the Snack | We Like it Raw in mag

THE ART OF THE SNACK | JUST BEET IT

BEET-CURED SALMON WITH WHIPPED LEMON-DILL RICOTTA

From Dennis Prescott of Food + Wine

This is bound to be a brunch staple that will amp your lox to another level with beets!

Serves 4-6

INGREDIENTS

1 pound fresh (not frozen) deboned salmon fillet
1/2 cup sea salt
1/2 cup sugar
1 cup grated red beets
2 tablespoons lemon zest
2 tablespoons orange zest
2 tablespoons fresh dill
whipped lemon-dill ricotta

1 cup ricotta
2 tablespoons lemon juice
1 tablespoon fresh dill, finely diced
1 tablespoon capers, chopped
1/4 teaspoon salt

To serve:

4-6 everything bagels
1/2 English cucumber, thinly sliced
Fresh dill, capers and lemons to serve
Place salmon in a large, deep pan. In a small bowl, mix together salt and sugar and rub over the top of salmon until fully covered. Top with grated beet, lemon and orange zest, again ensuring salmon is completely covered. Sprinkle salmon with dill.

DIRECTIONS

1. Cover salmon with plastic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the center.

2. Remove from the fridge and scrape off the beet mixture. Rinse salmon under cold water to remove excess and pat dry with paper towels.

3. Whip ricotta and lemon juice in a medium bowl. Fold in chopped capers, dill and salt.

4. Finely slice salmon and serve with lemon-dill ricotta, sliced cucumbers and everything bagels.
 

BEETROOT + GOAT CHEESE DIP

From Himanshu Taneja of The White Ramekins

Colorful and flavorful, this dip adds variety to this new go to snack!

INGREDIENTS

700 gm beetroots
2 garlic cloves
1 tsp red chili flakes
250 gm hung plain yogurt (hung for 24 hours in fridge)
1 1/2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil, plus extra to finish
2 tsp sumac powder
salt, to taste
2 spring onions, thinly sliced
15 gm hazelnuts, skinned and roughly chopped
50 gm soft goat cheese, crumbled
seeds of half a pomegranate

DIRECTIONS

1. Preheat the oven to 180 C degree. Wash and trim the beetroots and wrap them in aluminum foil tightly. Place beetroots on a baking tray and roast for 45 minutes, until a knife slices easily into the centre. Let cool completely to room temperature.

2. Once completely cooled, peel and cut each beetroot into quarters. Place sliced beetroots, hung yogurt, garlic, chili flakes, pomegranate molasses, olive oil, sumac and 1 tsp salt in a food processor and blend to make a smooth paste. Adjust the salt, if needed.

Transfer the puree to a serving bowl. 

Spread the mixture with a back of a spoon to make beautiful swirls. Scatter the spring onion, hazelnuts, goat cheese, pomegranate seeds on top. Drizzle with a bit of olive oil and sprinkle a pinch of sumac. Serve with crackers, breads, sliced peppers and cucumber.
 

LENTIL SANDWICH WITH PICKLED BEET BUTTER

From Danielle Oron of I Will Not Eat Oysters

This is such a zippy treat that we urge you to try!

Serves 4

INGREDIENTS

Pickled Beet Butter:
1 small beet
1/3 cup apple cider vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
1/4 tsp mustard powder, optional
1 stick (8 tbsp) unsalted butter, room temp

Lentil Salad:
1 cup beluga lentils, rinsed
2 cups chicken or vegetable stock
1/2 tsp salt
1/4 tsp pepper
2 dried bay leaves
3 tbsp lemon juice
1 tbsp grainy mustard
1 tbsp chopped dill
1/4 tsp salt
1/4 tsp cumin
fresh pepper to taste
2 tbsp olive oil
2 whole wheat demi-baguettes, cut open
2 hard boiled eggs, sliced
arugula
Maldon Salt and fresh black pepper

DIRECTIONS

1. Place the beet in a pot and cover with cold water at least 2-inches above the beet. Bring the water to a boil over high heat. Boil the beet for 45-50 minutes until cooked through. Allow the beet to cool. Peel by rubbing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-reactive bowl.

Heat the apple cider vinegar, water, sugar, salt and mustard powder over high heat in a small sauce pot until the sugar and salt have dissolved and the mixture comes to a light simmer. Pour the pickling liquid over the beets and let marinate for at least 30 minutes.

2. Drain the beets and transfer them to a food processor. Process until very finely chopped. Combine the beets and a pinch or two of salt with the room temperature butter until combined. This butter is best when eaten at room temperature.

3. Place the lentils, stock, salt, pepper and bay leaves in a sauce pot with tight fitting lid. Bring the mixture to a boil over high heat, cover, turn the heat down to low, and simmer for 20 minutes until the lentils are al-dente. Drain the excess liquid and discard the bay leaves. Set aside to cool.

4. Whisk the lemon juice, grainy mustard, dill, salt, cumin and fresh pepper in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Pour the dressing over the lentils and mix to combine.

5. Spread the pickled beet butter on each side of the baguette. Be generous. Lay the sliced egg on the bottom half and top with a lots of lentil salad, arugula and garnish with Maldon salt and fresh black pepper. Top and enjoy!
 

BEET INFUSED MARGARITAS WITH ROSEMARY SYRUP

From Jenni Hulet of The Urban Poser

It's a new way to enjoy margaritas with this veggie! 

INGREDIENTS

2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges

Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.

DIRECTIONS

1. Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of your glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.

2. In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired.

*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bottle tequila into a large mason jar or container. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.

**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.

Read more from the April Issue and read The Art of the Snack, Just Beet It in mag

THE ART OF THE SNACK

COLLARD WRAP TACOS WITH CITRUS SLAW

From Love and Lemons

Some may feel that this is a taco, but we also think of it as a great wrap that you can enjoy your favorite proteins with an array of veggies that will make lunch a little more exciting!

INGREDIENTS

6 to 8 medium collard leaves
2 cups shredded red cabbage
2 small oranges, segmented, plus remaining juice
2 scallions, chopped
juice and zest of 1 lime, plus lime wedges for serving
sea salt
cooked protein of choice* (see note below)
1 avocado, cubed
chopped cilantro

Creamy Chipotle Sunflower Sauce:

1¼ cups sunflower seeds
1 cup water
1 garlic clove
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon sea salt
chipotle paste or powder, to taste

DIRECTIONS

1. Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.

2. In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.

3. Prepare a medium pot of salted boiling water and a large bowl of ice water. 

Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.

4. Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.

NOTES

If you use tempeh, use the cooking method from this recipe.

If you use tofu, use the cooking method from this recipe.

If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.

SMASHED CHICKPEA SALAD SANDWICH

From Vanilla and Bean

This is a great go to sandwich to enjoy that's filled with veggies, proteins and has a great tangy taste.

INGREDIENTS

For the Salad

1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1 tbs Dill Pickles finely chopped (55g )
1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
2 tbs Just Mayo or Vegenaise 28g
2 1/2 tsp Stone Ground Mustard 15g
1 1/2 tsp Apple Cider Vinegar 6g
1/4 tsp + 1/8 Sea Salt 2g
2 tsp Dill Weed fresh-chopped
1/8 tsp Turmeric optional for color and health!
8-10 grinds of fresh Black Pepper

For the Sandwich (options):

Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes

DIRECTIONS

1. Using a potato masher, rough-mash the chickpeas until most are smashed, but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

GREEN GODDESS SANDWICHES

From The Bojon Gourmet

Your greens were never this zippy! 

INGREDIENTS

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):

1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled Spring Onions (makes enough for 4 - 6 sandwiches):

2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per Sandwich:

2 slices pan bread (something with a neutral flavor)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

DIRECTIONS

Make the Mayonnaise:

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

Pickle the Onions:

In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.

Assemble the Sandwiches:

Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.