FALL STAYCATION | THE MARMARA PARK AVENUE

We love when we hit the Fall and one of the reasons in addition to football and the start of basketball season is that there are so many activities that take place and it always gets us thinking about a proper Fall Staycation! Since we covered the Food Network NYC Wine Food Festival presented by Invesco QQQ as well as New York Comic Con, we partnered with The Marmara Park Avenue hotel to stay for a few nights!

In addition to being blown away by our epic 2 level suite, we loved that we were in the thick of Midtown East and were able to navigate everywhere we needed to go while being able to relax in style and to enjoy premium luxurious amenities. We wanted to share more about this hotel and took a few moments with Mina Isa, Executive Assistant to the COO of this property to find out more about the portfolio of hotels by The Marmara and to delve into why this hotel will definitely be on our list for a future visit and should be for you whether you're planning a staycation, a night out, a vacation, or organizing a business meeting for your company!

We stayed in room 1801 and loved not only the views of the Empire State Building as well as the Chrysler Building, but also having 2 floors, as well as the stunning space which we enjoyed relaxing in. Can you tell us what room we stayed in in terms of the above categories and provide more details about this?

ATHLEISURE MAG: Can you tell us a bit about The Marmara as a hotel group as you have locations around the world. What is the ethos of the properties that you have?

MINA ISA: The Marmara Group besides, The Marmara Park Avenue, owns three full service hotels in Istanbul along with a historical venue on the Bosphorus, Esma Sultan, one high end luxury resort in Bodrum and another five star hotel in Antalya. Marmara group operates each of its hotels with a unique signature under a core experience concept. Each property maintains its individual identity while incorporating the Marmara standard of excellence and service within a comfortable welcoming environment invoking a home like atmosphere. While most of the hotels competes with third parties owners and managed by branded management companies, The Marmara prides itself on providing a superior level of service with the pride of a true owner operator.

AM: We had the pleasure of attending your Derby party earlier this year and we enjoyed staying in your suite during the Food Network NYC Wine Food Festival. When did The Marmara Park Avenue hotel open?

MI: The soft opening was in August 2016 . It took us quite some time to settle in so we consider 2017 our first year.

AM: Tell us about the design of this boutique hotel. The lobby is upscale and yet has cozy elements with pieces that are included that have an intimate vibe as well. We'd love to know about the thoughts behind the design as well as about the designer, Joe Ginsberg.

MI: The Marmara Park Avenue, a 128-key artisanal boutique hotel in the heart of Manhattan, is one of the most recent projects by designer Joe Ginsberg. All of the distinct architectural components and sculptural focal points in the Marmara Park Avenue hotel amass influences and techniques from the past, reimagined in a contemporary style, combining historic details with chic elegance. The lobby’s artisanal features are handcrafted and fabricated by the designer and his team.

EXTERIOR

The facade of The Marmara Park Avenue is clad in black riveted iron creating an industrial, yet elegant entrance in contrast to the illustrious brighter lobby.

ENTRANCE

The main lobby is accessed through a jewel-box atrium, consisting of a blackened steel frame featuring 700 panes of prismatic, faceted glass and a paved walkway, the concept of bringing the outside in. This conservatory serves as an intimate and tranquil oasis, bringing the outdoors inside. The atrium is lit by a cast-bronze and hand blown glass pendant light, its design mimicking the atrium. A hand forged bronze diamond patterned door, consisting of 750 individual panels opens into the lobby.

CONCIERGE

Upon arrival, the hotel guests are greeted at a monolithic pair of sculptural, cast limestone concierge desks, each weighing 900lbs. The custom bronze detail of the single leg evokes a pirates “peg” leg.

The seamless concrete floor is punctuated by an inlaid brass motive pattern throughout the lobby, the original design inspired by Kings and Queens.

MAIN LOBBY

A curvaceous, mirrored, stainless steel column fireplace takes center stage separating the lounge from the bar. This massive “glam” sculpture is supported by the demure nature of its surrounds. The suspended abacus is designed for interaction, its’ tactile bird shaped beads invite you to spin and play. Other carved woodland creatures beside the fireplace bring a playful sense of nature and whimsy to the space. All were hand carved and dipped in concrete and buried in the woods for 6 months, giving them life to take flight. Seven applications of seamless Carrera marble and limestone, burnished to a high gloss, cover the walls. A limestone relief wall clock sports custom bronze hands. The basket weave patterned, lime-etched reclaimed wood ceiling adds a warm, rustic tone in contrast to the cool, polished nature of the lobby.

LIBRARY

The rich walnut bookshelves in the library offer a grand sense of “Totem” while reading in this quiet space and relaxing at the monolithic fireplace. Guests can contemplate the relief pattern on the large fireplace wall, which reinterprets the story of extraterrestrial travel in a contemporary way. A diminutive, hand-carved owl watches over you from its prudent perch.

LOBBY FURNISHINGS

Gem-toned accents and rich textures add tactile contrast against a neutral palette in the lobby. Neoclassical inspired sofas line the front wall in a refined yet relaxed aesthetic. The hand-beaded linen drapes feature a custom embroidered bird pattern border. The lush and inviting embroidered quilted banquette in the bar area is upholstered in a quilted leather, inspired by the Matador’ Bullfighter costume. A lit stone water feature functions as a central accent table, reiterating the tranquil natural essence of the grand lobby. Original artwork, Don’t Forget Your Umbrella, by Joe Ginsberg is featured in the lobby.

The seamless cast glass side tables, wooden ottomans, low benches, metal barstools and coffee table were all custom designed and handmade by the designer and his team. The prismatic kaleidoscope glass pattern on the two-tiered oval coffee table creates a conversation piece. The barstool design refers back to a traditional era in New York hospitality, while the glass side tables add a contemporary feel.

WINE BAR

Glass vessels were hand-blown as homage to the Marmara Vineyard conveying Mediterranean charm. The illuminated silver glass walls at the wine bar reflect light in contrast to the dark walnut used in the bar. The custom brass ribbon pendant over the bar spans 10 feet and suspends as an architectural halo over the bar.

The hallways on the ground level features monochromatic lacquer panels, concealed storage, and custom brass sliding doors with bronze hued glass. Four distinctive jewel toned glass public restrooms are concealed behind lacquered panels. Antique mirrored ceilings create height and illusion throughout the corridors, elevator foyer and business center.

ELEVATORS AND CORIDOR

The acid-etched, blackened steel plaid panels of the elevator interiors are Burberry inspired. The wood veneer corridor panels are a contemporary nod to the Chrysler Building. The custom corridor carpet is an abstract rendition of the city streets. Dark and elegant corridors are lit by custom, hand-blown, glass pendant lights and laser cut steel room numbers identify rooms and suites.

GUEST SUITE LIVING ROOMS

Custom details are the focal points in the guestrooms. A photograph by Joe Ginsberg of the Third Avenue Bridge, restored in the past by the Marmara group owners, was used to create an intricate Mylar wall covering graphic in the guestroom entry foyers. Selected works from Joe Ginsberg’s fine art collection are featured in the suites. All rooms include custom, hand tufted rugs, inspired by original Joe Ginsberg watercolors.

GUEST SUITE BEDROOM

Joe Ginsberg’s classic style offers the creative atmosphere that hotel guests seek. The beds were designed exclusively for the hotel, with an upholstered base, velvet drawer inserts and attached custom side lamps. On the floor, a lattice wall-to-wall carpet complements the artisanal furnishings designed for the bedrooms.

GUEST SUITE BATHROOM

The marble details in the guest bathrooms make a floor to ceiling statement with the deco inspired geometric chevron pattern and the marble and polished stainless steel vanities. High-end fixtures were specified in a polished nickel finish. Open linen closets in dark wood with antique mirror backing add refined style while providing additional storage.

LUXURY PENTHOUSE

A luxurious palette of grays and neutrals bring understated elegance into the penthouse quarters with modern furnishings, traditional accents and contemporary fine art.

Expansive glass and Scavolini kitchens, uniquely designed stone baths, travertine floors in living rooms and terraces with sweeping city views make the penthouses at The Marmara Park Avenue the place to be.

AM: Tell us about the Tuti Lounge and Bar as we know it serves Breakfast, Lunch, and Dinner.

MI: The main food and beverage outlets in all the other Marmara Hotels’ are called “Tuti” so we also use that cute name for ours.

AM: We enjoyed attending your Derby party earlier this year which was held at the Balcon Rooftop Bar. Tell us about this space and what are 3 Fall oriented cocktails that you suggest that we should enjoy while there?

MI: The rooftop is closed for the season – will reopen in May.

3 cocktails that you cold enjoy during the season: Paloma, Lola and Misunderstood

AM: One of the best parts about staying at a hotel is to enjoy the amenities that are available and your wellness portfolio is one worth noting. Tell us about the pool, your Turkish Hammam, and the gym!

MI: GYM

The gym is accessible with your room key 24 hours.

POOL

Size of saltwater pool – W10.66 x L45 x Deep 4feet

AM: For those looking for spa treatments, what do you offer and can they be in-room?

MI: Yes, we offer in-room massage service with charge of $20.

SPA MENU

Experience varieties such as Deep Tissue-, Sports, Swedish or Prenatal massage and receive the pampering you truly deserve. In-Room service is available when suitable.

• Deep Tissue Massage (60 minutes & 90 minutes)

• Aromatherapy Massage (60 minutes & 90 minutes)

• Traditional Hammam Ritual (45 minutes)

• Classic Swedish Massage (90 minutes)

• Prenatal Massage (60 minutes & 90 minutes)

• Sports Massage (60 minutes & 90 minutes)

AM: Tell us about your membership option. I assume that this is something that those who are visiting (but not staying at the hotel can do) or those who live in the city can use?

MI: MEMBERSHIP

Members of the Wellness Center at The Marmara Park Avenue have access to our indoor pool and other fitness facilities. Currently we offer a daily pass or a monthly membership.

DAY PASS $80

• Indoor pool daily between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• 10% discount on Tuti Lounge & Bar

MONTHLY MEMBERSHIP $275

• Indoor pool every day between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• Bringing a guest to the Wellness once a month

• 20% discount on Tuti Lounge & Bar

AM: Tell us about the hotel rooms that you have for guests who are staying on property as you have Rooms, Suites, Residences, and the Penthouse.

MI: During the programming of the building we wanted to keep the original layouts as much as possible thus many different sizes and different layout units. There are 3 Penthouses (the main entrance to them being on 18th floor) Each one has been decorated differently than each other and the rest of the other units.

Rooms & Suites are for short term stays with standard hotel room amenities such as minibar or kitchenette.

Residences are for stays for more than 30 days, they come with full kitchens- some even has kitchen islands and in room washer and dryer – like home away from home.

AM: Can you provide the options within the Residences and what kind of guests does this appeal to?

MI: The residences that we offer are the Junior Residence, Classic Residence, Deluxe Residence, Premium Residence, & Two Bedroom Residence. This mainly appeals to guests that need an accommodation for a few months as they are either, an intern in New York, visiting for medical reasons, their house is under construction/renovation, or if they are actors/actresses they would need a longterm accommodation until their show is doen shooting.

AM: What room amenities do you provide?

MI: AMENITIES

We have pillow top mattresses with 400 thread count and hypoallergenic bedding. Our suites with fully equipped kitchens have Fisher & Paykel appliances. Studio Suites have Wet Bars. Extended Stay accommodations have a washer/dryer. ADA Rooms are equipped with roll in showers with grab bars and tub seats. There are mobility-accessible doors with at least 32 inches of clear door width. Televisions have closed captioning for the hearing impaired. There are bathrobes in each room. Kid friendly suites are also available. iPads are in each room as well as desks with an electrical outlet. Individual Climate Control is also available. You'll find an iron and ironing board. All suites are non-smoking. Turn Down Service is available upon request and we are pet friendly. We have 120 AC, a cocktail lounge with light fare, a 24-hour front desk along with 24-hour security. There are banquet facilities, bell staff/porter, bilingual staff, and boarding pass print-outs available. You can enjoy a buffet breakfast, carryout breakfast, we have a business service area, child programs, children are welcome, complimentary newspaper in lobby, conference facilities, direct dial telephones, connecting rooms, communal bar area, and a concierge desk. We have a doctor on call, dry cleaning, a gym to exercise in, express check-in/express check-out, a family plan, elevators, we are fire safety compliant as well. You have access to free high speed internet, grocery shopping sevices that are available and full service housekeeping that is daily and weekly.

You can also enjoy hair dryers, handicap rooms, heated pools, indoor pools, laundry/valet service, lobby coffee service, massage services, kitchenettes, pet amenities are also availables, there are even pet-sitting services.

For our residences and lease guests - the residences are all fully furnished apartments, that provide full kitchens and washer & dryers. Aside from that, we offer 24/7 staff, once a week housekeeping, and room service from 7:00 AM – 11:30 PM. Access to the Wellness Center, featuring a subterranean pool, authentic Turkish Hammam, and 24/7 fitness center. 2 complimentary bottles of water, In-room Nespresso coffee and tea selection, Bathrobes and slippers, Enhanced Wi-Fi access for all your devices, Smart TV connectivity, In-room iPad, with access to nearly every amenity the room, hotel, and neighborhood can offer.

AM: For meeting spaces at this property, what can you tell us about this for those that may be looking to book a sales meeting, product/brand launch, or a party?

MI: In regards to meetings spaces, we offer two spaces referred to The Nook, & Lexington. Each of the spaces provide a distinct feel and functionality. The Nook can accommodate up to 8-10 guests, whereas Lexington can accommodate up to 25-28 guests (depending on the seating). We are able to provide a breakfast buffet, lunch buffet, coffee/snack break, or even a dinner buffet. We also have an audio-visual packaging where our on-site IT manager and team is available to assist with any presentation set-up required for the next meeting or event. Capabilities include microphones, video recording, built in monitors, speakers, and PowerPoint Presentations. For meetings we have a total of 926 square feet of space to accommodate a request. We have hosted multiple meetings in our spaces when it comes to corporate private meetings, tradeshows, and delegations during UNGA. In regards to events, we are able to host private events in our Balcon Rooftop (open seasonally), and our Tuti Bar & Lounge. These spaces are mainly used for cocktail reception style parties where we provide an open bar package, with passed hors d'oeuvres.Our premium liquor & cocktails from our bartenders with passed hors d'oeuvres from our world class chef will set the scene for your event. Our staff is dedicated to the guest’s total comfort and convenience. We provide 1,000 square feet per event space. We have hosted multiple engagement parties, tradeshows, and private corporate events in our event spaces.

AM: We love how accessible this hotel is as you can comfortable walk to Midtown, the 6 train is nearby to make it easy to go uptown and downtown. What can you tell us about this neighborhood?

MI: You can see everything close by on our site at Explore New York City.

AM: What are 3 things that you suggest that guests who are visiting out of town on vacation can do that are near the hotel?

MI: I recommend our guests explore our website, where they can discover more about our offerings and even check out a map of New York - atNeighborhoods To Explore and Best Things To Do.

AM: For those that are here on business, what are 3 things that they can enjoy?

MI: The first thing they can definitely enjoy is our complimentary Apple computers available in our Lobby Lounge. They also can enjoy our high speed WiFi and can provide a complimentary usage of one of our meeting spaces. Lastly, after a long day of conducting business, step inside to our Turkish Hammam and fully immerse in the relaxing heated marble room.

AM: For those who are here for a staycation, what are 3 things that you suggest that can be enjoyed in the neighborhood?

MI: Our blog articles are a great resource for those looking to explore and learn about New York and its neighborhoods, including dining, parks, museums, and more at Quick Trips and Free Things to Do.

AM: Thinking ahead to the Holiday season, are there any special events that are coming up that we should know about?

MI: We do special offers during the holiday season.

Autumn in the City invites you to experience the stunning fall foliage of New York City with our Fall Getaway Package. Enjoy discounts of up to 30% off your stay—save 20% for three nights, 25% for four nights, and 30% for five or more nights. Relax with a late checkout at 1:00 PM and consider a suite upgrade for an additional 10% off. Book now through November 15, 2024, for stays until February 28, 2025.

Romance in the City is the perfect package for couples looking to reconnect in the heart of New York. Indulge in a spacious one-bedroom suite with stunning city views and choose between a daily continental breakfast or a relaxing 30-minute Turkish hamam experience. Arrive to a complimentary bottle of champagne and chocolate-covered strawberries, and enjoy the luxury of a late checkout at 1:00 PM. Book your romantic getaway today and create unforgettable memories.

Celebrate New Year's Eve with A Night to Remember, our exclusive package featuring luxurious accommodations with guaranteed views of the Empire State Building. Enjoy festive amenities, including a selection of Christmas cookies and a bottle of champagne, along with a beautifully decorated in-room Christmas tree. Book by December 1, 2024, for stays between December 15, 2024, and January 2, 2025, as availability is limited.

Escape the everyday with our Weekend Retreat package, offering a luxurious two-night stay at The Marmara Park Avenue. Enjoy complimentary parking for stays that include Sunday, makign it the perfect opportunity to unwind and relax. Available every weekend in November, this getaway is calling your name!

IG @marmaranyc

PHOTOS COURTESY | The Marmara Park Ave

Read the OCT ISSUE #106 of Athleisure Mag and see FALL STAYCATION | The Marmara Park Avenue in mag.

FAITH, FAMILY, FOOD CHEF AARTI SEQUEIRA

This month, We're making the transition from the Summer to the Fall. We're thinking about all the things that this season is perfect for from still being able to enjoy being outdoors with a few layers, the crispness that begins to encompass the air, a number of fun festivals, apple/pumpkin picking, and so much more! The last few months have involved being out and about with friends and family, and of course the upcoming holiday season.

This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.

This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!

ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!

So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?

CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, garlic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?

AM: Right!

CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!

AM: Oh!

CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.

AM: Right!

CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.

AM: Which is a good thing! I feel like if people were less hangry, that things might be better!

CHEF AS: Well that is true!

AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?

CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?

AM: Yes!

CHEF AS: You’ve had a full day and you've been all things to all people and then you’re like, “and now I’ve got to make dinner?”

AM: Right!

CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.

AM: Yeah.

CHEF AS: Haha or you and crappy television, you know what I mean?

AM: Exactly!

CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!

AM: Right!

CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.

AM: Of course!

CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?

AM: Mmm

CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord, please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…

“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”

AM: Right.

CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.

AM: Yup.

CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.

AM: Oh yes!

CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you show up and leave every situation in your life.

AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.

CHEF AS: Yes!

AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!

CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.

AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.

CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your recipes and blah blah.

AM: Right!

CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.

AM: Yeah, same.

CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.

AM: Right.

CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.

AM: Whoa!

CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.

AM: Exactly.

CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.

AM: Yup.

CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never been - it's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.

AM: That's amazing!

Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?

CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.

AM: Yeah.

CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.

AM: Wow.

CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!

AM: Haha right!

CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.

AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.

CHEF AS: Oh thank you!

AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our readers?

CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.

AM: Ha! I feel that one!

CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”

AM: Ooo ...

CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -

AM: Yeah.

CHEF AS: You know what I mean?

AM: Yeah.

CHEF AS: The first one is about me.

AM: Yup.

CHEF AS: And the second one is about God.

AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.

CHEF AS: Yeah, it hurts. So I did not like it.

AM: 100%

CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –

AM: It’s uncomfortable -

CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?

AM: Right.

CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.

AM: Same

CHEF AS: Or sitting in a posture of listening or just being or just any of those things.

AM: It's a good reminder.

CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.

AM: Yeah, wow. Yeah.

CHEF AS: Haha I know!

AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!

Right now your IG has a number of food festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network NYC Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.

CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?

AM: Yup!

CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!

AM: Yes!

CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.

AM: Yeah that was tough!

CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”

AM: Facts!

CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.

AM: Yeah.

CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.

AM: Yes!

CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.

You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!

AM: 100%

CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.

AM: Exactly!

Tell me about the Spice Girls Dinner at the Del Mar Food Festival!

CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.

AM: Ok!

CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.

AM: Wow.

CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.

AM: Correct.

CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!

AM: Daunting, yeah.

CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spices - will amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.

I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.

AM: Right, for sure.

CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.

AM: That's amazing.

CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.

I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.

AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!

CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.

AM: Right.

CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.

AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.

CHEF AS: Yeah!

AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.

CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!

AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!

CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –

AM: Exactly.

CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.

AM: Yeah.

CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.

AM: Ooo.

CHEF AS: Perfect, right?

AM: Yeah -

CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.

AM: That is so exciting!

Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!

CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.

AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.

CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.

AM: Okay.

CHEF AS: That's going to be super exciting!

AM: Amazing.

CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.

AM: Exactly.

CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.

AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you know, just things that you have going on?

CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC.

AM: That’s amazing!

CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.

AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!

That's so exciting. Yay!

CHEF AS: Yeah!

AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?

CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always way more important than anything else, you know, for them and my husband to know that.

But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.

AM: Yes.

CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.

AM: I feel that.

CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.

AM: Oh no!

CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.

AM: Nope!

CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!

AM: Which is huge! I tell people all the time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.

CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …

AM: It hasn’t yet, but it’s tough.

CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”

AM: Yeah.

CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.

AM: Right.

CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.

AM: 100% I like that. I will try to remember that the next freakout that happens.

CHEF AS: I will figure it out!

IG @aartipaartipics

PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |

Read the SEP ISSUE #105 of Athleisure Mag and see FAITH, FAMILY, FOOD | Chef Aarti Sequeira in mag.

NYCWFF 2024

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

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

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

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

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

IG @nycwff

@godslovenyc

PHOTOGRAPHY CREDITS | Paul Farkas

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

THE ART OF THE SNACK | MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi. 

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines.  We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine.  We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

IG @mishiknyc

PHOTO CREDIT | Michael Tulipan

Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.

POWER OF THE SIP | LYNNETTE MARRERO

We always like talking about culinary history as we have shared over the course of our 96 issues, and cocktail/nightlife history is also interesting as the two go hand in hand! We sat down with Lynette Marrero, a mixologist and educator who shares more about the industry with us, and sets the scene for craft cocktails and what it was like in the early 2000's when we were just getting to know some of the city's favorite bartenders and restaurants. In addition, we talk about where she worked as well as being a Partner/Chief Mixologist at Delola, Jennifer Lopez's ready to drink brand. We talk about creating it during the pandemic along with launching the brand to an array of markets as well as how we can truly enjoy it. We also talk about her background as an educator and how she is using her knowledge and passion in order to create a community of bartenders.

ATHLEISURE MAG: When did you realize that you wanted to be a mixologist?

LYNETTE MARRERO: Well, I mean that started, I think during that transitional period for everyone. I was very reluctant to even get into hospitality initially. Mostly, because I didn’t want to be the cliché actor/waiter, because I was pursuing Broadway and all of that and I just thought, I can’t do that. I can’t be that person. It was definitely at the beginning of the cocktail boom where this wasn’t realized as a real industry yet! People were like, “what else do you do?” That was always the question. I was very reluctant to get in. I had been working at offices, I had been temping with everyone that I had went to college with and things like that.

Then, 9/11 happened and I thought, “well, I’m never going to go into an office again.” So I realized that I should figure out what this hospitality thing is. I was actually away doing a pre-Broadway show in California, and I came back to NY and I went to this wine bar on Clinton St. I talked my way in with just some basic answers I said, “I think that I can figure this out,” fudged my resume, got my job, and luckily in that space, I met some really incredible people who now would ultimately be big hospitality folks!

Michael Chernow of Seamore’s Group, he was one of the bartenders there, my friend Noel Cruz who was part of the Maharlika and Jeepney as well as Ichicoro Ramen. These are all of the people that I met and these were just the people that were doing our thing and Wylie Dufresne was opening the first WD-50 on the block and him and his dad Dewey would come in all of the time. So I started meeting all of these incredible people who were doing interesting things.

Then I switched into doing classic cocktails. There was a cocktail bar across town that was like a cigar lounge and so still, all the drinks that we were making were like Lime Key Lime Pie Martinis and the Godiva Chocolate, Black Chocolate Martinis or the White Chocolate Martini like 50/50. So it was such a moment and a time, but again, what I loved about it was, it was a predominantly women staff and there was a lot of camaraderie with the women that I was working with. We had really great regulars. It was about building community which is what I was really attracted to. So my friend Amber who was there, who was one of the bartenders, she started teaching me every so often, because I was a cocktail server, she would say, “let’s learn some drinks.” She started teaching me all of the classic dive bar drinks. Alabama Slammer and all of those different ones and I thought, “ok I will learn all of these things.” We would close Thursday nights and we went across town and there was a new bar that opened and that was the Flatiron Lounge and I remember walking in and at that time, it was Julie Reiner, herself bartending, her wife Susan Federoff who is still her business partner, and another woman, Michelle Connolly. I was like, “who are these women that are owning this space and owning this bar?” Walking into that bar that was very much of that time, that was a very 1920’s art deco space and then getting cocktails that were really made with fresh juice. And if they were a special color, it was because it was a fresh passion fruit juice and I was really intrigued by that and it really brought me to this place where I knew that there was a quality shift in the change. So I stalked them for about a year for a job, I went off and did a show, did a couple more shows, got married, and then a year later, I came back and I finally got a job there working for Julia. I started again as a cocktail server and this was another place where I started working with people who would be the super stars of today.

Phil Ward was working behind the bar. Katie Stipe creator of The Siesta, Toby Maloney – these were the people that I was able to work with and I could see that everyone has such a beautiful pride for what they were making. I started learning the drinks because we would have a flight of the day and it would all be based on classic cocktails in a theme. So, every day, I had to learn something new. I would ask questions. I knew I wanted to sell this and I needed to know all of the answers, I wanted to know what was going on, why they're were built that way, and so after some time, Toby and Phil thought that I would be a good bartender and that they should start training me. I finally got behind the bar and I loved it. I never turned back and I really loved how I felt that it was a show behind the bar. You were able to have this wonderful moment of connecting with people and giving them something that they’re asking for, a dealer’s choice and just talking through the menu and offering them a new experience. It was so much about really foraging a path where we would say all the time that, we’d tell them that if they didn’t like it, they can have something else. That was a really wonderful way of being able to create that trust in folks.

From there, I started working in restaurant bars so I worked at Freeman’s an iconic gastropub bar. Toby was also working there and he suggested that I should come there too! It was high volume, but it was cocktails. I started working there and I loved it! For me, it was an interesting place of finding where cocktails and food meet. It was really about understanding that dynamic which was what would propel me to where most of my career would be at. After that, I did some brand ambassador jobs for 2 years, I went back to consulting, but I was doing cocktail bars, and then I really found my footing around restaurant bar scene which was really where I felt that I had the most impact because we have a lot of new people coming in that go into restaurants, for different reasons. So it was a different recruitment of folks to the craft cocktail scene. But it was also about thinking about how the food it and I learned a lot from chefs on how to develop flavors, to extract flavors, different combinations – so I think that that whole path really brought me to where I was going to be going and have this crazy career that is fun, dynamic, and interesting.

AM: I remember when Freeman’s first opened! I want to say that I was there the second or the third week. The merge of food and beverage was really the first place that I truly learned about this dance that happens between the interplay of the two! Even though in the beginning it was incredibly difficult to get in there, I was there at least once a month. Just the play on the flavors.

So in prep for this interview and hearing about your background, the brands that you have worked with, which have been amazing, as a mixologist, you have also held the role as an educator, can you tell us what this is in the world of mixology?

LM: Absolutely! I think that what’s great to your point, is that we were all kind of figuring this out together. We were finding all of the old dusty books and people like Dave Wondrich were decoding it for us and Gary "Gaz" Regan (1001 Mixed Drinks and Everything You Need to Know, The Book of Bourbon and Other Fine American Whiskeys, The Joy of Mixology) and Dale would be showing us these techniques. There was a lot of nuance that you had to think about. So not just where these cocktails started, where they began, and the interpretation with the ingredients that we have now. Like Claret wine is not something that we typically use, so if you’re going to do a NY Sour, you’re going to have to think about what that wine style is and that education started by going down to Tales of the Cocktail and doing a lot of classes that were based on technique or history of drinks. So I think it can really run the range from that. I think that that was the ground – how do we get everyone to want to adapt and care about these little ingredients, mixers, and fresh juice and why? So a lot of that education then was technique driven.

As the years have evolved, I get into specific categories of spirits and the ranges. So I spend a lot of time with Rum education and doing a lot of that and training with Lorena Vásquez from Zacapa Rum who is the Master Blender. Getting those details, asking questions, learning about the fermentation and all of that. That process is so important when you’re talking about ingredients, beverages, and knowing where they come from as well as knowing why they are the way they are.

And you know, leaning into where Speed Rack grew, it was more so about getting into conversations about really the culture of hospitality. Educating on DEI and how to make an inclusive environment and if you are someone out there who is trying to recruit more women in your space, why are they not coming to you? Here are the key markers, here’s how you support and sustain diversity, and not just tokenism. That’s where a lot of the conversations are right now, I think.

Of course, I love doing classes on pairing drinks with food as there is so much indepth conversation on that! I read books like Zero: A New Approach To Non-Alcoholic Drinks from Chef Grant Achatz and it really changes my framing and mind when I’m doing cocktails with spirit, low-proof, or no-proof, there’s just this thought process about how flavors and beverages pair. I really enjoy getting more deeply involved with that.

AM: Tell me about your brand, Drinks at 6.

LM: So Drinks at 6 is the company that I call my consulting company. I don’t know if you ever saw Breakfast at Tiffany’s.

AM: Of course!

LM: So, the card that she sends the gentleman caller says, “Drinks at 6.” So to me, it’s like that wild party in that house is like the ultimate house party. It’s wacky and crazy and everyone is having martinis. For me, it was the epitome of what having fun is. Taking the seriousness out of craft cocktails and making it more approachable and fun. Initially, I started that company to elevate things like catering at different weddings and things that now are way more common. I was really thinking about how do we change what this thing is. We don’t want it to be stodgy, it doesn’t have to be an old 1880’s replica bar, but it’s something like being able to invite your friends so that they can come over. So I think that that turned me into this person. I love entertaining. That’s why when I look at something like developing Delola, it’s another way of being able to democratize cocktails. It’s about putting it in that bottle and making it delicious and there’s a way to do that right. We don’t have to be all pretentious about it, like how dare we? But there is a way to bring people in with a beautiful package and a great thought process that I think is where we want to be and it’s about that simplicity of having that, a great party, entertainment and making it hospitable for everybody.

AM: Who have been some of the brands that you have worked with under that umbrella?

LM: I mean, I did a ton of work under Diageo for a long period of time, working with Zacapa Rum, but also brands would bring me on to develop some strategy for them. But I really took it on with my restaurant bar consulting so you know, the Mama Group I was there for about 6.5 years working with Chef Eric – it’s run the list of folks that I’ve worked with. I think that a lot of that exposure and access led to things like being recruited for MasterClass.com. Having that opportunity to again be let into people’s houses and rooms via an online medium. It's great to teach people how to break down and demystify building cocktails and building drinks and making it approachable even if you’re making them super fancy – there’s a way to talk about them.

AM: Tell me about Delola and how this came about. I had heard about it for about a year or so and I had actually seen it in person and the Food Network NYC Wine Food Festival that happened a few weeks ago here in NY.

LM: Yup!

AM: We didn’t have a chance to get over there because we were in the thick of interviews. But you are a partner of this company, you’re the Chief Mixologist along with Jennifer Lopez. Tell us more about it.

LM: Yeah I mean, it’s pretty wild and it’s so great! I was just reflecting upon this with our team and to have an opportunity to be recognized and to have someone of such a caliber who says, “you’re an expert in your field and I want to recruit you to work with me on something and to actually give you credit for it!” I think that that’s what I love about it! It’s a building up of talent and a true respect for what I do and what my job and role is.

I had been doing some work with Ken Austin and Jenna Fagnan they do Teremana and have The Rock and during the pandemic, I had been doing some work with them to basically do Zoom Happy Hours and I was all over that!

They had been talking to Jennifer for quite some time about what kind of a product that she wanted to do and she told them that she wasn’t going to make a tequila, she wasn’t going to make a rum, she’s not a high proof spirits person and it’s not the style of the way that she likes to drink. She likes for everything to be balanced, she likes colorful, delicious, and fresh drinks. It’s the kinds of things that she sees when she's in Capri during the summer. She really wanted to create something that when she tells her trainer that she had it, it wouldn’t be an issue! So, there was nothing really in the market that satisfied that right? I mean, there's things in the market like hard seltzers that don’t have a ton of calories, but then they don’t have a full flavor right? It was about accomplishing a few tasks. I want to have the diet cake, but it still needs to taste like cake.

AM: True!

LM: Yeah, so that was kind of the idea and they kind of briefed me on the project. I made up a few prototypes at first. So it was about what the style of the drink was, the flavors that she wanted, and then they were sent so this was all during the pandemic, they went to Jennifer. She was really great. So it was like, here are 5 ideas and she’d come back saying what she liked, what she didn’t resonate with – she let me know that they were all delicious, but it didn’t fit with her. So that was great, the ultimate dealer’s choice. So I’d edit it back and refine it, she let me know what she liked, that she wanted to incorporate elderflower and I thought that was great and would be perfect for the Paloma. It was that great back and forth of that perfect moment of the best dealer’s choice. She’s so good at communicating what that vision is – which is incredible. The last thing that you want is for someone to come up to your bar and to tell you that they want something like this but not too sweet – but there’s zero direction. I mean it’s like please give me a direction that you want to go into. I mean there’s a whole range! With some people you have to ask 20,000 questions.

I love that her direction is always very clear and when I would her things and she landed on what she liked, it was about going to the process of taking that and working with our team to find the right botanicals and to replicate it. It’s very hard because you’re batching a drink in a bottle. It’s something that I do all the time in bars and restaurants, but it’s a lot more complicated when you want it to be on a shelf, in a store. Because we had such strict personal goals that were set by our founder, having those organic botanicals, making sure that we can get into places where wellness is really respected like Whole Foods – we knew we were not going to use artificial coloring and all of those different things. So it makes it a lot harder to make it stabilized. That was a really wonderful process to go through and to learn so much about building a beverage like this. Then of course, seeing it born into the world.

AM: The packaging is beautiful. I love the fact that it’s a beautiful bottle and I also love the ease of opening it with a twist off cap, but that it is presented in an elegant way. There has been a lot of care that has been brought together with something that is a ready to drink product, but it’s the confluence of those nice elements that come together. Just that alone must have been something that everyone on that team went back and forth on many times.

LM: I mean, listen, you can see that Jennifer has done some really beautiful entertainment things. She has a beautiful spread, she loves spending time with family, she has these beautiful tablescapes and it was really important that that was a bottle that sits on a table that looks presentational and that you can give it as a gift to somebody. To me, that is that democratization of craft cocktails. You can bring this bottle and it still has an elevated look that you can feel. It’s not a can that you open and that you have to finish. When you screw the top back on, it will stay bubbly for a few days and you can enjoy it that way. I find that all of those details are so important and Jennifer really wanted to put so much of her personal life into it. The colors are obviously inspired by Capri, but with our designers she made an homage to The Bronx Crest which is at the top of the bottle to always remember where her roots are. A lion and a lioness on the bottle because she's a Leo and so is Ben.

She wanted to have these little things so that when she held the bottle, she knew it was her and not anyone else. I think that that’s really great about standing up and putting your stamp on something.

There’s a real and true passion for what we’re doing as well as the company with those pillars and what we’re here to do. It’s about that presentational piece and it’s why we’re in glass and not in a can. We have the 375ml and the 750ml – it would be a lot easier with a can as there would be different shelving needs. I love that she is behind the vision and she is going to make it work and we will get everyone to understand what we are doing. I think that with her integrity and the way that she pushes through, you go boldly and you do what you feel. We’re making a strong statement on what Delola is and what we want it to be. We’re not backing down from that and it’s really great to have that kind of support and mission. It makes it a lot more clear.

AM: As a fashion stylist, I’m always about the aesthetics and my big thing is accessories, so when I’m looking at this bottle. A beauty product that has vanity appeal, this product has bar cart appeal. You don’t want to have an amazing beverage, but then have to hide the bottle because you know it looks janky.

LM: Yup!

AM: This one has a nice heft to it and so hearing all of the elements from it, I can see that there was a lot of care that was brought to what we have now. Then the fact that you can just pop it over ice and be done with it, that’s nice. I do love a nice cocktail and making one, but sometimes you just want to pour and sit after a long day.

LM: Absolutely! That’s why when you go to someone’s house to get together for a party, it’s just easy to bring the easy thing. We should have other choices as opposed to reverting to a wine. We should be able to have cocktails at any time.

I also love where the proof lies with the first range that we have. I think that’s a very comfortable range for bringing a lot of people in. It’s very mindful and it’s lower than a lot of wines, full flavored, that’s nice because of the occasions that you’re having it – with a full meal, an aperitivo hour, brunch – it really fits into a lot of different lifestyle moments.

AM: I enjoyed the L’Orange the other night while having Truffle Popcorn.

LM: Oh yeah! We’ve been doing a ton of charcuterie with it too. So it’s really great when you have all of those cheeses. I love moving into Paloma when you have seafood. It’s fresh and then having guacamole which is really beautiful. We have a really great recipe that Chef Grace Ramirez made for us which she actually put in some sliced apples and pomegranate seeds – really yummy! I think that with Bella Berry, she’s sort of a surprise. She’s the little punch. It doesn’t have a proxy cocktail. It’s its own cocktail. It has hibiscus, there’s berry, but a lot of it can lean towards – if you put fruit in it, a berry punch. Add cinnamon sticks and some of those flavors pop and it leans more to a sangria style cocktail or a full flavor punch cocktail. So I love playing with each one and I love that they are all so unique. The range stands as something where people are going to have their favorites, but we are going to have something for a range of folks.

AM: It’s great that it is in that better for you category. Can we delve into that a little bit more as our readers will want to know more about that. We enjoy covering hard seltzers and it sits where it sits. We know that as great as many of them tastes, some do have significant sugars which also sits where it sits. Where does Delola sit?

LM: So we’re very low sugar. A traditional cocktail of this style can have up to 16g of sugar per pour. We are under 5g. That’s huge right? That alone, you can feel it. You take a sip of it you’re not feeling your mouth –

AM: Granulated!

LM: Exactly it’s not coated with sugar and it’s very clean and very fresh. Even the ones that are fruity like Bella Berry, you smell it and you get that really fruity scent where you expect to have this very sweet taste and it’s dry because of the hibiscus. So that was super important to us to work on that and that’s who we’re able with proof and with sugar to be able to keep those calories down too. How many cocktails have derailed and ruined all the hard work you’ve done? So it’s nice that you can say you know where you can fit this in my planning for what you’re doing. It’s great during the holidays because it’s so hard with all the parties that you’re going to here and there. You want to enjoy everything, but there are so many calories and you try not to obsess. So, it’s something that you don’t have to think about.

AM: Couldn’t agree more!

Because it is the holiday season, let’s get into some food pairings with these drinks! What would you pair with each one of them?

LM: So, I love that I’m thinking of starting with that beautiful cheese board and tablescape. Everyone loves having a beautiful cheese plate and right now, using apples instead of sliced bread. So L’Orange and Bella Berry slot right into that space. There’s so many kinds of cheeses where I think they work so if you’re going to go with Blue Cheese and something rich that usually has a fruited jam, then I would probably have Bella Berry with that one. A Gorgonzola and a Bella Berry would be a beautiful contrast between the two. L’Orange I like with things like a Monchengo, a really good cheddar too. Orange goes well with that with that rind and that juiciness. I would also go with some maybe gouda and things like that that are sharp and really clean. Brie can maybe go with a couple of them either Berry or Orange depending on which way you want to go. A baked Brie is awesome with this.

After moving from the cheese and charcuterie plate, I’d like to go into a shrimp cocktail and simple little foods that you’re going to have like stuffed mushrooms and things like that that are going to go around a party. I would have that with Orange or Paloma. It really goes into that vibrant zestiness. There’s a bunch of delicious recipes that I saw that really looks at this time of year. The pomegranate seeds show up, Brussel Sprouts and sauteed bacon – that’s awesome with Berry because that will amplify that flavor. There’s so many ways and of course Bella Berry with roasted meats. If you’re having a gorgeous steak, beautiful lamb roast, these are classic pairings. Berries and those things go together. You can have lingonberries which also goes really well.

Then at the end, I would have some delicious truffles and things like that because chocolate and orange are a natural combination. Then, if you want to go with the super dark chocolate, you can then do grapefruit and Bella Berry with that so you have a lot of different ways.

We did a great event in Nashville that was a full on pairing that had this beautiful fried chicken that came out and we had that paired with the Orange. We had the seafood tower paired with the Paloma and then we had the cheese and the charcuterie to start with the Bella Berry.

AM: Amazing!

Which one is your favorite?

LM: Ugh, always the hardest question. I love them all for different reasons right? The Orange for me is that perfect one that I love best at brunch. It’s the lightest in flavor right? My palette is still waking up so having that first is nice. I also enjoy it during the Aperitivo hour right? I’m not quite ready so I want to pique my appetite and that's a perfect time.

For me, Paloma – it has that hint of sea salt in there. On a hot day, I just want to crush a Paloma. It’s refreshing and when we were in Miami in July, that was what was saving me because it has that bright freshness.

For me, that Bella Berry is for when I’m relaxing with it and getting into more of that fruited wine moment. It allows me to sit and sip with it.

AM: As we look ahead to 2024, what are things that we can expect with the brand whether it be products being added to the assortment, sponsoring more events, where will we see you?

LM: We will definitely be working on new cocktails. That’s always the excitement when you’re working with a range like this. We’re learning a lot from year 1 where we started with the Spritz cocktails as the first launch and then we will see where else we want to innovate because that is always exciting. What do we want, where else can we solve, and what else goes with our mission here? What are more options that you can enjoy with food that are better than their traditional proxy? This year, I’m really loving this entertaining moment that we have had for this holiday. It was really exciting to see how much people resonated with that and the setups that we have had and we did a huge Parachute market in LA. Just setting it up with the little cart, people thought that it was amazing because when you don’t have time and you’re running around, they appreciate our message and how we can be in their moments. I’d love to see us get involved with Galentines Day, Women’s History Month which is big for us because we believe in shaking things up in the industry and having women’s founders is huge in this space that doesn’t normally have as many. We want to highlight and support different events and communities that are celebrating on women’s history month. Spring and Summer is going to be wild because that is the season where everyone is thinking light and fresh. It’s a more natural time where people are thinking about trimming down and getting ready for beach season. It’s nice when we have these moments to flow through that we can work with in different seasons for different reasons.

AM: I’ve been at a lot of private events and editor events so you’re constantly trying various foods and beverages and in many cases you have them quite a lot! I have to say that I was really interested in trying L’Orange as I know its proxy is the Aperol Spritz which is actually not one of my favorites – and I have had it a lot. I do like bitter beverages, but that one is one that never really speaks to me; however, I like the L’Orange and I was surprised.

LM: To your point, a lot of people are still hearing and learning about that cocktail and so they just want to try it. But there are so many elements that can go wrong. If it’s a cheap prosecco, it amplifies the bitter, if the proportions are off – then it’s not going to be good. Some people are more sensitive to bitter so we just wanted to have a balance to make sure that the bitterness was there, but not to overpower it. We wanted to pair the orange with passion fruit to bring a different tanginess to it and there’s some herbal chamomile.

AM: Which I love that.

LM: Yeah, those are the aromas that you want without being overbearing.

AM: Stepping away from Delola, in prep for this interview I was looking through your LinkedIn as your resume is impressive! So you worked with Nestle Water as a mixologist. I know that they have Perrier – which I’m a huge fan of so what was your role there as I never thought of a mixologist working with a water brand!

LM: I mean, my whole goal and strategy in working with them was – I mean it’s funny because I have been through their water training – Perrier is a moment, San Pellegrino is another moment. Why? It’s because of their different salinity. Pellegrino is actually a smaller bubble which I like and I say that Deloa is more like a San Pellegrino bubble because it's not like it has that big feeling it cleans your palette which is why it goes so well with food.

It was just really fun because I would come up with a lot of ideas for them. Some of them would be that we would take buyers to Art Basel and I would create these different infusions with Perrier and I would make my own tisanes. There’s be a glass jar and we’d pour the Perrier over it and the bubbles would extract the peat and then they’d have these things like revive and relax. We would change the different botanicals for those modes.

It was also about using water in a lot of different sparkling cocktails. Thinking about depending on the kind of water you’re using, the cocktails change right? You should think about your ingredients and if you’re thinking about everything else, why wouldn’t you think about the sparkling water that you are putting into a cocktail? They’re all so different and they all bring different things to it.

Having that education, it was pretty fun to be able to stretch your brain on such a nerdy topic!

AM: I love it! I love using Perrier Cucumber in a lot of my cocktails so I get it. But when I saw it, I knew I was going to ask you!

LM: It’s a whole different thing! I did an event for Spindrift this past fall where they set up at the corner of West Broadway and they had a full on tropical truck and I made full on cocktails. It’s a stretch. When you’re thinking outside of the box – you just have to go for it. I did one cocktail with their new Mint Tea one and I did a Matcha Cocktail with Coconut Water and they thought it was so wild, but it all worked! It’s green on green but you're stretching your brain and you just think about it and get inspired, look at cookbooks, and you get the ideas of how to flavor build - you get to try different combinations and again, that led me to putting orange, chamomile and passion fruit together. L’Orange is a different way in thinking about beverages and so anytime that I have the opportunity to learn about something else, that’s helpful when I take that knowledge with me to cocktails.

AM: You’re the Co-Founder of Speed Rack, tell me why it was created, about the event, and what does it do?

LM: Before I started Speed Rack, I kind of started another group before. It was called LUPEC Ladies United for the Preservation of Endangered Cocktails. I started the NY chapter after meeting the women in Boston who had a chapter. They were getting together, they had produced a little cocktail book, it was really cute and we met at Tales of the Cocktail and they were doing events with cocktails in their community to raise money for women’s based charities. So everything from women’s shelters to women’s professional development programs like Dress For Success. I thought it was a great idea! It helps you build a great community together and to your point, I knew that there were more women in the bar scene but I didn’t know where they were hiding.

When I started working for Zacapa, you get your brand list of places to go and it pushed me out of my comfort zone. Normally, I would go to where all of my friends were. Most of those were male bartenders. So it brought me to other spaces and I started meeting these incredible bartenders. One of them was Eryn Reece who was our 2nd year Speed Rack winner and has been our coach for the last few years. Her competitors have won twice in the last few years and I realized that there were all of these women, but I didn’t know them and that was a shame. So if we all get together and work together, we’ll amplify. We’d make Death & Co give us their bar, we’d take it over from 5-7 for a charity event. The guys at Tao would give us their basement and we’d do a whole event and that's how it started. I met my partner in Speed Rack one night working when Phil Ward asked me to fill in one night. I agreed that I would put the cocktail tray back in my hand for 1 night to help him out. He had triplets working for him that were his servers and one of them was getting married so that’s 3 of your staff that has to be some place! I was the only sever available and I didn’t know her. She told me that she was trying to get into bartending and I told her about the group and that she could do some of the events with us. That’s when she said it was a really interesting idea and that maybe we could do something else like a kind of competition. It’s a way that people could do it together and I love food and TV – so let’s do Chopped meets a beverage competition. So we do classic cocktails and you really just show what they would be doing on a Fri/Sat night. Half of them were working in the server bars cranking out rounds of drinks and no one saw them. So they were hidden, but in doing these events, they were being brought to the forefront. We literally created a pedestal where they could stand there and show everyone how incredibly talented they are.

That’s how Speed Rack started – here we are 12 years later we have a cocktail book coming out April 30th – it’s 80 wom en all over the world who have competed in Speed Rack and we raise money for Breast Cancer Research and Education. We’ve really worked with some incredible partners, the Pink Agenda is one of our biggest partners. This year was amazing to have Delola sponsor our cocktail bar with the pink Paloma and it was really great and it’s a great organization that tackles breast cancer from a lot of different angles. It’s about research, women supporting women and granting a wish to Giuliana Rancic’s charity so if someone is going through Breast Cancer treatment, they get some sort of wish granted and it’s just a really beautiful moment. The folks in the room are really committed to eradicating this disease and it’s really great to be able to see that and what we can do for our community.

AM: Absolutely!

Are there events coming up for next year that we can know about?

LM: Yes, we’ll be putting out a schedule for 2024 around the book so we have NY, Chicago and we culminate at Tales of the Cocktail with the National Finals. One thing that took place during the pandemic is that we realized that we could reach more bartenders so we actually have a very big portion of our finalists that come – we pick them through online applications and we film their videos and we have our coaches who do this mentorship of bringing back past winners. They help make a team and then that team trains together for the National Finals. They come in with 6 friends and they all train as a group and it’s really great to see how they all help each other and that’s the beauty of it and what we talk about in general on how we all work together in this industry. We have to lift each other up and to stick together. It’s not a competition, I’m in competition with myself not with you!

AM: Well when it comes back through to NY, we have to check it out!

I’m a huge fan of Bar Convent Brooklyn and have been to it a few times. You’re the Head of Education for this tell me for this tell me about your role here and for those who don’t know about this event, can you tell us about it although we have covered it in years past in our issues.

LM: I’m the Head of Education for Bar Convent Brooklyn. The first Bar Convent I went to was many years ago in Berlin. It’s a conference and the difference between Bar Convent Berlin and Bar Convent Brooklyn is that in Brooklyn, it’s more of an elevated tradeshow so what’s great about it is that for 2 days, you have everyone bringing everything in from countries of spirits together to being able to taste Italy and all of the Amaro spirits together.

You can also try emerging types of spirit brands together. There’s breaking boundaries in new spirits, new agave, and things like that. Then you can see really great activations from brands that are bringing you into their world. There’s always great things happening with the Shochu and the Japanese area which is so fun because there is always something new. Then team Peru which I have helped run their booth for the last couple of years, they always have a big llama but they are showing you the beauty of Pisco and the range like 20 folks – 20 suppliers and you’re tasting it. So that’s really great to enjoy those nuances. Then there are educational stages that are led by brands which they may bring in an expert like Don Lee and they have a whole seminar of the types and then there’s Park Street which are seminars that are focused on business. It’s a track focusing on new brands learning about distribution. Then there’s the Main Stage which I’m the Head of Education on – I have a wonderful team of experts that are all over the country and they weigh in on the 8 or 10 picks that are 5 per day for the sessions that are a range of topics. We feel as a group that these are the emerging and trending conversations that you want to have. In the past, we have had the reinvention of the no and low conversation, a full on alternative agave conversation – not just tequila, last year we had discussions on hospitality with Ryan Chetiyawardana aka Mr Lyan where he talked about some of his failures and how they led to success. It led to this conversation of what does hospitality mean. It’s a really great process because we all get to sit together, rate the topics and ideas, and sometimes we match make too. So the team weighs in with me to see what I like and then I get to task to communicate directly with the people that submitted and see how we can restructure their discussions or pair them up if 2 people have the same idea. Maybe by doing it together they can share their differing perspectives. It’s really great to have that viewpoint for education.

I spent a few years on the Tales of the Cocktail education. I did 3 years there so I was very specifically at that time on the business track so I worked with them on that and now I work on culture, business, and other topics!

AM: That’s amazing!

What do you have coming out next year that we should keep an eye out for?

LM: I don’t know yet what the year is going to bring! I know for sure that year 2 of Delola, it will be our first full year because we launched in April of last year. So I’m really excited to see what a Jan – Dec year looks like. It’s kind of nice to see and to go back in markets where people will have already tried us and it will be a part two! It will be fun to see where that relationship will grow and develop.

The book is coming out and as I said, I’m really excited for the book tour! Being able to collaborate in the markets with the contributors will be amazing. We’re going to finalize where our tour will be and just getting out there and being there! The book is unapologetically pink! This is just the sample!

AM: Oh I love the metallic pink!

LM: We’re bold! If you’re intimidated by how pink this book is, then you’re not our audience!

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PHOTOGRAPHY COURTESY | Delola

Read the DEC ISSUE #96 of Athleisure Mag and see POWER OF THE SIP | Lynnette Marrero in mag.