AT THE CENTER OF THE PLATE | CHEF MATTHEW KENNEY

We are always up for a very flavorful plant-based meal and we're truly excited about this interview from a superstar chef that is known for elevating the vegan, raw vegan and plant-based space, Chef Matthew Kenney! We had the pleasure of being introduced to raw vegan at his restaurant Pure Food and Wine here in NYC which was a culinary experience. We also attended an editor event where he was in attendance at Ladurée Soho to launch the inclusion of their vegan menu back in 2019. It was a pleasure to hear him share his partnership with them and unveiling his vegan menu!

As someone who has used his fine dining, classical French training to elevate this cuisine, we couldn't wait to talk about how he got into culinary, his background, how he entered the plant-based space, his journey to creating restaurants that are all over the world and how Matthew Kenney Cuisine as a business model allows him to focus on his passion for staying engaged and creative! We also talk about one of his newest ventures, Ntidote and well as upcoming projects.

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

CHEF MATTHEW KENNEY: Well, my entire life, I’ve loved food. I grew up in Maine and it was all about seasonality and the ingredients. It was all about wild blueberries in the summer and wild strawberries that grew across the street in our garden. We made our own honey, maple syrup and apple cider. I always loved food and I didn’t realize that I had an affinity for cooking per se until probably after college when I moved to NYC. I just fell in love with the diversity of so many amazing restaurants, different cultures, and melting pots that you could see through food. So this was probably in 1989.

AM: That’s amazing!

It’s interesting that you decided later on that you wanted to be a chef. I’m based in NY as well, the first vegan restaurant I went to was your restaurant Pure Food & Wine.

CHEF MK: Oh wow!

AM: Yes, so it’s exciting to talk to you as your food was my first experience in that area. I'm not vegan myself, but when introduduced to it and getting to taste the flavor profile it was a great experience. Tell me about your culinary journey from where you went to school and kitchens that you started in.

CHEF MK: I basically moved to NYC right after college because I knew that I had friends there and I knew that that was where I wanted to be. I had planned to go to law school and instead, I took my first job at Christie’s when it was on 5th Ave. That was great and I realized that I wanted something social in my life. I was taken out to dinners and it was always so exciting going out to restaurants. I went to Hawaii for a little while and I did some hiking to decide on what I was most passionate about and I just had this idea that I wanted to open a restaurant in NYC. I had no skills or training whatsoever. So I enrolled in the French Culinary Institute (editor’s note: now called the International Culinary Center) and studied there and in the evening, I worked for about a year at a really amazing Southern Italian restaurant that was on 60th street I think called Malvasia and it was a chef from the island of Lipari and I just fell in love with the Mediterranean diet and flavors, the non use of butter for the most part, wild fennel and all of the exotic but clean flavors. That really resonated with me because that’s how I like to eat and live, but I had never seen it in that fashion. That had a really big impact on me, even though it wasn’t a 4 star restaurant or anything, it was really nice. The chef was kind of a known chef at that time. Gael Greene and all of the food critics from the NY Times, New York Magazine came through there so I got a real education at school, but also at this restaurant because I was there when it opened and I was able to see the whole thing come together and what was important in NY. I just got a massive education in one year.

When I graduated from the French Culinary Institute, some of my friends had gone to work at La Caravelle, which I think was a 3 star restaurant in those days. It was one of the top French restaurants like La Grenouille and so forth, but La Caravelle had a new American chef and he was hiring a new team and I went there and worked – it was very classic French. I then got a call from the manager of the Sicilian restaurant that I had worked at and I had only been out of cooking school for a year maybe. He said that he was hired to resurrect a restaurant that had been doing great, but the chef left and it had come apart. It was really struggling and it was a very high profile location and expensive restaurant. He said that he told the owners that he would only take the job if he could hire me to be the chef! I had no management experience, I had never been a chef, but I knew that I could do it. I took that job and I think that that was in 1991 and we got great reviews. Somehow, I worked around the clock and the owners were Brazilian and they asked me to open a second restaurant with them and then in 1993, a taxi cab went through the window of the first restaurant. Nobody was hurt, but it was full, but somehow, no one was hurt. It didn’t go through the dining room, but it smashed through the window and ruined the store front.

I said to them that this was a good time to change the concept. I wanted to do something North African inspired, Mediterranean, but not strictly Italian and they said that they would do it if I put my name on it. So, I did, we opened a Matthew’s in 1993 and that was my first restaurant. It was really an intense, well my whole career has been intense! It was very fast moving. My life was all about food and whatever exercise that I could get in. I would go home after 10 or 12 hour days and I would cook for my wife at that time. It was really a love affair with food.

AM: That is an amazing story of how you know, you got to have your name on the restaurant and opening it! Did you think at that time that you would be who you are now in terms of writing 12 cookbooks and all of these restaurants, concepts, and partnerships that you have?

CHEF MK: Well, that was before it was common for chefs to be able to do that. Daniel Boulud at that time was the chef at Le Cirque and Jean-Georges Vongerichten was the chef at Lafayette and then he opened JoJo his first restaurant right around the corner from me at the same time that I opened. So it was something hard to visualize in those days because it wasn’t very common for restaurant owners. There was a guy called Tony May who had a bunch of Italian restaurants – he had 3 or 4 places, he was like the king, but it just wasn't common in it just wasn't common in those days for chefs to be licensing and franchising. Wolfgang Puck did it a little bit, but that was mostly relegated to California, Vegas, and San Francisco. But there weren’t any chefs that were doing it on a global scale at that time. There may have been 1 or 2, but it wasn’t a thing like it is now.

AM: You are known as a super star chef who focuses on vegan and plant-based. Why did you want to go into this area? For those readers and listeners who may not be familiar, what is the difference between raw, vegan and plant-based?

CHEF MK: Sure! Well first, I’ll answer the last question first if that’s ok. Raw vegan which is what I got into first, it’s an entirely plant-based diet where nothing is heated over 110˚ F/120˚ F which is where enzymes are more active below that threshold and so you have to get creative with raw vegan because a lot of things aren’t good raw. It prohibits certain things that aren’t great for you. So it’s a really good diet for the digestion and great for so many things – elasticity of skin, hydration, but it’s tough to do it all year around.

Whereas, vegan, you can make anything – pizza, muffins, scones, anything! Raw vegan is more limited, but at the same time, that limitation encourages creativity. So they’re quite different although we create raw components to our non-raw food restaurants all the time.

AM: Very interesting and tell me about Matthew Kenney Cuisine which seems to be the umbrella that houses your restaurants, partnerships, products, innovations and concepts.

CHEF MK: Well as time evolved, even after Matthew’s, we had a really successful place and then the neighboring restaurant that was a block away wasn’t doing well so he said to me, “you’re always full and I have this great space and it’s not working, why don’t we do something together?” So I opened a second place, a casual place a block away. It did really well, but the partnership didn’t do so well and I left that. Matthew’s was just a really hot place for the first few years and I had a lot of offers and I couldn’t help but say yes too many times. I opened Mezze in Midtown next to the offices of Conde Nast at that time. Then, I opened a restaurant in Soho across from the Mercer Hotel and another one on 22nd street and one in Atlanta and in Maine. These were pre vegan days. That kind of got in my blood not just creating menus, but creating experiences through design. Whether it’s through music or uniforms, I just really fell in love with the idea of building restaurants. Running them is a different kind of challenge! Up until 1999 and 2001, I was running this decent sized company from my late 20’s to my mid 30’s.

You also asked me about vegan! I had gotten more and more into longevity and I have always been interested in fitness and exercise. In college, I made my own meals that were really healthy. They weren’t vegan because it wasn’t a thing then. It was in NY when I started to get more into yoga and more aware of how I felt and I started talking out loud to friends saying that I thought that I could be a vegetarian. In Maine, I grew up hunting by the way and fishing. But I just felt drawn to it – I liked foods that were clean, less stimulating, earthy and balanced cuisine. I felt that, but I didn’t know how to translate that into my career. I was also at a point where I was doing food that was more comfortable American like Truffle Mac & Cheese – these things that were trendy then. I didn’t really enjoy that because it wasn’t creative enough and it also wasn’t what I wanted in my body. I was disconnected a little bit, there wasn’t an alignment between my profession and my personal life. So, my old girlfriend at that time, made a reservation to go to a trendy restaurant at that time in Tribeca with a friend of ours. He called us after we made the reservation and said, that he had only been eating raw food which I had never heard of as a type of cuisine and he wanted to take us to a place called Quintessence which happened to be a block from our home – we didn’t know about it. We went there and the food was kind of weird and it wasn’t particularly exciting and it had strange names, there was no music, no wine, but everyone in there was so passionate about their diet and their lifestyle. They were just glowing with health! I had not seen people like that and it was full! It was just a lightbulb moment where I thought, that if somebody could actually make plant-based cuisine or raw cuisine sexy and fashionble and contemporary by applying classical culinary training to it, that could really change the way that we eat. So that was the moment where I pretty much went vegan right away!

AM: Wow!

You have a number of restaurants around the world. What goes into your thought process when it comes to deciding where you want to locate next, a partner that you want to have, the kind of concept and aesthetic that you want to bring forward?

CHEF MK: Well, we’re changing that model a lot. Basically, I always felt that focusing on the brand, the mission, the narrative and forming a team that can enhance that vision and keep creating. Just keep innovating because this space has so much runway and so much opportunity to make a difference by adding new styles, new recipes, formulas and new science. I really wanted to create a brand that would be attractive to the outside world that was looking for solutions and was looking to transform their business or their real estate property or to bring plant-based into their schools. So really, it’s all about the innovation aspect and the content and it stems from there. We’ve been fortunate to have opportunities that approached us for the last 5 years constantly from all over the world. But I’m making a shift.

I’ve been opening a lot of restaurants and have sold or closed a few restaurants over the pandemic because I want to be able to reach a larger audience and really expedite the shift in the global food dynamic and having plant-based be the center of the plate. That’s why we launched education during COVID, we had over 4,000 students in over 80 countries online at the Food Future Institute. It’s why we’re doing media projects and a bunch of partnerships with different brands and companies that serve food or products in different ways and experiences. Lastly, with restaurants we’re shifting towards more of a licensing model because it’s very hard to run restaurants in multiple states much less other countries and so pretty much at this point, we’re partnering with larger groups, developers, hotels, and brands that we think can grow a relationship at scale.

For example, we work with Kushner International, they’re based in Duabi. They have 15 or 20 properties and we work with them, we have a full service restaurant at one of them and we’re opening a second and then we’re working with them on 8 or 10 of their properties to do enterprise training by providing their chefs with tools and content to add plant-based to their existing menu. So those are the kinds of situations where we develop relationships where we can grow with them and we don’t have to do things that we’re not good at such as dealing with construction and all of that. So we’re really shifting to be entirely of that model within the next year.

AM: Which I think is really smart. Like you said, it allows you to focus on the things that you’re good at and that you want to be able to spend more time on.

CHEF MK: Yeah, it’s not our skill set. I grew up and my dad was a contractor, but I can’t be on a construction site and running a company doing a lot of things. The people that are really best at culinary for example, they don’t have experience with this type of thing. It’s just not practical for us and when we have the opportunity to do it through the licensing platform, that’s best.

AM: I actually met you back in 2019 in the fall at Ladurée’s event here in NY when they released their vegan menu at an editor event at their Soho restaurant. It was a fun event and it was inspiring to hear you talk about that at the luncheon. What does it mean to you when you are instituting plant-based menus in restaurants that still have non-plant-based dishes on the menu? People such as myself who eat plant-based half of the week or certain meals are able to be exposed to these innovations.

CHEF MK: Well, that’s where I see it going. That’s why I use the term “shift the global food paradigm,” because really what I’m looking at realistically is that the whole world will not go vegan. But I do believe that there will be a major shift to plant-based being 70-80% of what we consume. Therefore, we’re in a world where we’re all connected one way or another. So, I don’t have a problem with that as long as we’re not promoting or serving the non-plant-based. I’m not an activist per se. I'm not an activist per se. I'm an activist through art and that’s how I do it.

“I want to be able to reach a larger audience and really expedite the shift in the global food dynamic and having plant-based be the center of the plate.”

— Chef Matthew Kenney

AM: We’ve been enjoying some of the new items from your brand, Ntidote which you launched at Expo West. The Pizzalmonds are amazing. Why did you want to launch this company which focuses on nutrient dense, functional foods, and supplement powders?

CHEF MK: Well, I just like Dr. Amir Marashi. He’s passionate, we have the same taste and he’s wonderful to work with! I know that whatever we do is going to be aesthetically pleasing, he’s committed to quality and I like where he is coming from as a doctor. He’s a very passionate person and that’s a big part of it. That’s the thing about Ntidote, I had the Trail Mix for breakfast and they’re very functional foods and also foods that really help us eliminate toxins that go into our bodies. It’s a big market segment and I felt that we had a perspective on where to get the best ingredients and how to activate them through the sprouting process and it’s really quite straight forward, but it’s meant to be very high quality, straight forward, non challenging for people to understand and I think that it can grow in a lot of different ways. I love the brand itself. It started off as an idea in doing a bar.

AM: Oh!

CHEF MK: We did a Ntidote Bar. It had ingredients that no other bar had like pine pollen and some really cool things and it was hard to produce them for a reasonable cost. So then it was higher to sell them at the right cost. We pivoted and then this is where we are now. I’m really happy with it and we did a nice job I feel. I love the branding and I’m just really pleased that it’s simple.

AM: I like that you were talking about that. I love the packaging. I’m a huge fan of almonds myself, so having these different flavors was really great to enjoy. I also received Golden Magic Powder, and I have found that to be lovely as well.

What’s your process like in terms of onboarding the different assortments that you'll eventually have and are there new things that you’re looking to add later in the year?

CHEF MK: We’re launching with a pretty large portfolio of products, so I think that a lot went into that and the branding and now, a lot will go into developing relationships with retail outlets or whoever will be carrying it. We want to nurture those relationships first and then once that part is stable, we’ll certainly look at other ideas as I have too many ideas and I have to learn to shut them down a bit because I really want to be able to do it right. So I want to be able to do this first phase in the right way.

AM: That’s exciting and I will definitely keep my eye out for it. I like how clean it tastes and then you begin to think about how you can incorporate it into things like my salads and other dishes. I think you guys did an amazing job with that.

How did the two of you come together to decide to do this? Had you worked together previously?

CHEF MK: No, I had a restaurant at the 1 Hotel in Miami and Amir came to a talk that I was doing. It was just a sunny weekend day and I gave a talk and maybe there was a demo. He approached me after and we just started talking and he asked me if I wanted to do something. We talked about what we wanted to do and he mentioned that we could do a bar because he’s a doctor and he really wanted to add value to his patients health by focusing on food. We decided to collaborate to do it together.

AM: Are there upcoming projects outside of this brand specifically or anything that’s coming up that we should keep an eye out for?

CHEF MK: Yes, we have a lot. We’re involved in a new company called Mates Brands and Jamison Ernest is the founder and he’s a very talented entrepreneur, he has a great eye and a really great style a great way of bringing people together. Mates is a company that will take experts in their fields and celebrities and pair them with a producer of a certain kind of product or service that they co-develop that will fall under that umbrella. The initial group is Venus Williams, Kate Hudson, Vanessa Hudgens and somehow, I got in there.

So that’s really exciting and we’re working on a few TV projects and I’m excited about both of them at production studios here in California. We just recently opened our restaurant in Doha it’s beautiful! They created this gorgeous green restaurant for us and that just opened. The next opening is in Palm Beach and then in the fall in Monaco. These are all licensing and strategic partnerships and we’re working on a sort of bespoke alcohol line where we just partnered with an influencer Sean Wotherspoon and then Matt Fontana my friend that owns BESTIES, the best vegan convenient store in the country and we opened Vegan Coffee, but it’s actually a curated sneaker shop in East Hollywood. We’re partnering with a group that has a yacht it’s solar and electric sustainable beautiful yacht that will have charters with high end plant-based cuisine. We’re actually training the chefs here today that have been with us here all week and we’ll be on the boat. So, we do a lot of different things probably involving 70 or 80 different types of projects!

AM: That’s great! I was literally going to ask you if there was anything that you would want to do that’s on your list of things to do and in just hearing you, you’re covering so many different verticals. How do you take time for yourself because I’m sure you’re traveling a lot and you’re checking on projects. But what do you do to kind of center yourself and to get back to self-care?

CHEF MK: Good question! Well we look at the entire spectrum from food growing to when it’s served and actually beyond that. My partner Charlotte, she is also my Creative Director, she has 5 towers and some of them are in the ground and she grows more food then what wecan eat here at home and she starts everything from seed. So we look at that and we partner with different groups that are going to be sustainable growing methods and we get involved with them. But on the back end, we work with Lomi which is a really cool composting machine for the home and they’re developing one for the business. It’s really cool because you put all your waste in there, press 1 button and 12 hours later, you have your compost which goes back into the garden. So we look at the whole spectrum, anything that is sustainable and promoting longevity not just for humans, but for the planet that is pleasurable, well designed, and stylish, that’s when we really get engaged into that whole entire process.

It used to be strictly food and I used to stay in my lane on that, but then I realized that sometimes that’s not enough because a lot of people are environmentalist and other people only care about their health whether it’s vegan or they’re not. Some care about animals. So we really have to embrace the whole thing and that’s why we leaned out our model to the point where we’re not physically going to be running business because instead of us being 70% operational and 30% innovation – it’s going to be 90% innovation and maybe 10% supportive of the various partnerships. That’s why I made that change because the other way of doing it which is what I have been doing for the last many many years, it wasn’t sustainable for me. I’m 59 this summer, I’m healthy, but I don’t sleep enough and I don’t feel like I give or work to the best of my potential when I’m not rested and taking time for yoga and meditation and so forth. That’s why I’m taking this model so that we will remove the majority of that operational aspect and I feel like we’ll be much better and we’ll add more value to society that way. I can also take care of myself better!

“That’s why I use the term ‘shift the global paradigm,’ because really what I’m looking at realistically is that the whole world will not go vegan. But I do believe that there will be a major shift to plant-based being 70-80% of what we consume.”

— Chef Matthew Kenney

AM: You touched a little on TV projects that you’re working on. Do you envision doing a TV series or there are so many interesting culinary shows beyond the competition ones that are a travel meets cooking experience. Do you forsee or do you have plans for that?

CHEF MK: We do! I’ve been approached many times over the years for competitions and reality shows and it wasn’t really my thing. I’m more reserved. I’m comfortable on camera, but I don’t have the desire to be on camera. If I can tell a story and make a difference then I’m happy to do it and it’s also good for our company and for exposure. So, I get excited for that reason and the reason that we can make an impact, change habits, and inspire people hopefully. We’re working on 2 shows. 1 is more of a 1-on-1 type of solutions based talk show almost with celebrities and athletes that are looking to become plant-based. I don’t want to drop names, but I have names but I have had experiences with quite a few in the past and we want to do a show like that, because we believe that will be entertaining and the known figures will draw an audience, and people are interested in them, and also they will be influential in changing habits because watchers, viewers will see that and see them taking that initiative and then we’ll support it. I have a really large global network and one of my really good friends is an expert in hydration. It’s simple, but it’s not. So we have a lot of contacts like that that we will bring into the show.

The other one will be more travel. I always loved No Reservations.

AM: Same!

CHEF MK: It would be around food travel and food technology. The innovations in the food space globally. We might go to Finland where someone is creating an alternative protein with air or whatever! But it’s not about running into a laboratory it’s more about another person, what inspires them, what their background is, their local culture and the team that they built. So it will be great. I could drink a bottle of wine with them and who knows. So that will be the 2 shows that I’ll be working on.

It's not out of a desire to be on television. When I was young, Bobby Flay and I used to share a summer home in the Hamptons for 2 or 3 years in a row. He really wanted to be on TV and I really wanted to be behind the scenes. But now that I’m closer to 60, I feel like that I have a story to tell about longevity. It’s not just about people who are older, it’s about preparing for longevity when you’re young. So I think that there is something to tell in this show and to share. There will be cooking involved, but it’s not just that.

AM: I think that is awesome and I would definitely watch something like that.

When you’re cooking for yourself, what are 3 ingredients that you tend to have on hand and feel is so versatile to the dishes that you cook?

CHEF MK: Lemons, good olive oil, and sea salt. It’s not just that, I love Fuji apples, broccoli and greens but Charlotte grows them here so they’re always here. I love having a nice pantry. I love oils and seasoning. I love yuzu. I could give you a really long list but the first things that come to mind is great sea salt, lemons, and olive oil.

AM: As someone who has done so much in this space, have received a number of accolades and you have such a passion for it, what do you want your legacy to be seen as when people look back to the work that you have done?

CHEF MK: It’s not really about me. I don’t care about the legacy of me. But, I do want the work that I have done for so many years, because there are much easier things that I could have done, and I really want that to be able to carry on and to see plant-based to where it should end up. Having it at the center of the plate. I want people to be able to understand it and hopefully, it’s part of our education to kids. We learn the capitals of states, names of countries, algebra, and so forth, but we don’t understand our own bodies where food comes from and I don’t want to see a society that’s ill unnecessarily. I want people to be able to enjoy their lives much longer into their later years and to feel better while they’re young to have more of a productive society and hopefully one that’s also more emotionally balanced because of what foods can do for our well-being. So, I want to do everything that I can to put that momentum out there and to be part of it. That’s my goal. I don’t have any personal aspirations.

AM: As a personal question and one that we have talked about throughout our issues - so many people are talking about gut health and some eat gummies, take supplements, drink tonics etc. From your point of view, what are ingredients or items that people should be eating for their positive gut health.

CHEF MK: I think that most people are dehydrated, including myself because water can get boring and even when we do drink enough water, it’s not always assimilated in the right way – certain types of water, certain types of pH balances. Supplements we can do to kind of cover that. I think that's probably #1. I would say that #2 is chewing food because our digestive system doesn’t have teeth and it’s really critical. Those 2 things, can make such a difference to our digestive system. But then also, some things digest more quickly. We’re not animals so that’s why plants are so valuable. But understanding food combining, and what to layer and not to layer, eating watermelon on top of a big meal for example is not a good idea. Digestion is everything. Removing toxins and potential toxins from our body is everything and it’s critically important. I never thought about it. As young people, we don’t think about it. But when I got into plant-based, I did a cleanse with this really quirky doctor and it just changed my entire digestive system. I felt like I was flying! Ever since then, I have been acutely aware of how my digestion is, what I eat and how it will impact my digestive system. I love sweets, I love ice cream and I indulge. I eat whatever I want. But I’ve trained myself to eat what’s good for me without much effort, because I already like these foods anyway. I’m always excited to walk into a health foods store, but I think that it’s a big subject and it’s definitely everything. Because you can be on the most beautiful place on the planet, gorgeous sunny day, and be on vacation and if you’re digestion is not working properly, you cannot enjoy it!

IG @matthewkenneycuisine

PHOTOGRAPHY COURTESY | This feature + PG 150 63MIX ROUTIN3S - Chef Matthew Kenney

Read the MAY ISSUE #89 of Athleisure Mag and see AT THE CENTER OF THE PLATE | Chef Matthew Kenney in mag.

ATHLEISURE LIST | BEATNIC @ MONTAUK BEACH HOUSE

We talked with Catey Mark Meyers, President of Beatnic to find out more about this vegan chain of restaurants. Beatnic first opened in the Village in 2015 and is known for its vegan menu of classic favorites. Starting July 15th through Labor Day Weekend, they have partnered with Montauk Beach House to bring their faves as well as specialty treats to the Hamptons Monday - Saturday. Guests of the MBH will be able to enjoy their meals at the restaurant, bar and poolside.

The menu includes their Quinoa Taco Salad that's topped with pea protein chorizo, a black bean and quinoa mix, fresh avocado and tomatoes, tortilla strips and a tofu cream which is a favorite from their restaurant. We enjoyed their Buffalo Cauli Poppers. Exclusive to MBH is the MBH Lobster Roll made from Hearts of Palm and served on a vegan Pretzel Bun.

We found that there are a number of items that are vegan and vegetarian that can definitely tempt your tastebuds when hanging out by the pool. From salads, burgers, sandwiches and sides.

The menu also includes desserts that are classics of the eatery. They have a fresh baked Chocolate Cookie and Rainbow Sprinkle Cookies. The Cookies N Dream bar is also is a rich chocolate option.

Throughout the summer, the menu will have items changed up as well. They collaborated with the MBH team to understand what their guests are looking for and to design a menu that suits their needs. In addition, having dishes like the MBH Lobster Roll allows

them to take a classic to the area and to add a twist that brings in Beatnic's concept.

For those who hangout at the MBH with friends with diverse dietary needs, it's good to know that there is an option that will satisfy vegans, vegetarians or those that like to introduce plant-based options into their meals.

MONTAUK BEACH HOUSE

BEATNIC

55 S Elmwood Ave

Montauk, NY 11954

thembh.com

eatbeatnic.com

IG @eatbeatnic

PHOTO CREDITS | Beatnic/Montauk Beach House

Read the JUL ISSUE #79 of Athleisure Mag and see ATHLEISURE LIST | Beatnic @ Montauk Beach House in mag.

STORING SEEDS | JB SMOOVE

We're all about big energy while keeping it real and J.B. Smoove is both of these! You know when you see him on the stage or on your screen that he's going to make you laugh, think and give you his philosphy on life and how to approach it - all while rocking great style. We've enjoyed seeing him in a number of films from Pootie Tang, Barbershop: The Next Cut, the Spider-Man franchise and more. He's also been in numerous TV series from The Last O.G., Woke and of course Curb Your Enthusiasm. He's someone that you see everywhere and yet he aligns perfectly with the projects that we see him in.

We had to check in with him to find out about his journey from being a standup comedian, SNL writer and performer, actor and more. He talked about how he honed his skills, how he navigates his career and what he has coming up.

ATHLEISURE MAG: What was the moment that you realized that you wanted to be an entertainer?

J.B. SMOOVE: You know, I’ve always been the one – some people have a high threshold for pain, I think that that’s what it is. In simple terms, I think that I have this thing and feel for people when I know that people need laughter and they need communication. They need all these fun things that make life easier.

I remember one time that I missed my flight because somebody stopped me and I could tell that this dude needed somebody to talk to about his dreams and I missed my damn flight! I felt like, damn I’ll get the next one. In that moment, it just felt like something was - like sometimes you just have to talk people off the ledge in some sense you know? It’s their life, it’s their everything, but sometimes what you provide for people is something that you can’t buy. I think that shows that you’re a real person and it shows you that you can reach out and touch that person. What I promote is real!

You know how fans get, sometimes they don’t believe that you are who you are or who they think you are, or who they perceive you to be by what you do on camera. You know how it is. Nowadays, the world is faster, people promote certain things, but that’s not who they are. They do things to be accepted, to be liked, to be all these things and it’s not real and it doesn’t come from a real place. I think for me and my upbringing from where I started from is something that I can appreciate more. I’m talking about the days from pulling over and having to make a phone call at the phone booth! Those days, it was more hands on – you know what I mean? There’s automatic transmission and then there’s manual – I’m a manual dude! I got to switch gears for myself. I need to know when to slow down and when to hit the brake! Sometimes I don’t brake at all! Most of the time, I’m just changing gears because brake means that I’m going to stop. When you’re changing gears, I’m just navigating through it! You know what I mean? It’s different!

AM: And it is different!

I think that you have such an authenticity about you and that’s why people love being able to see you. It’s great to see you popping on screen in your shows or starting up my Mon with your podcast. I know that when I hear you, I’m going to get you as an authentic full experience!

JBS: Yes indeed! And that, you know to answer the question – that is something that I do from the heart and for the love of what I do! For the love of being in the moment, for the love of something to hold onto that knowledge and to hold onto that laughter! Holding onto things that makes me happy – it’s the ability to benefit the world or the people who also want to do what I do or just want to be inspired. I do think that it applies to every walk of life no matter what your occupation is or what your dreams are, the same process applies. Come early, stay late, be courteous to people, respect their dreams and what they're trying to do – don’t waste their time, don’t waste your time. There are certain things that will apply always. I think that is the core of growth and the core of achieving your dreams. What I want to do is to be consistent. I want to give this laughter away whether you’re paying me or if you’re not paying for it. I don’t get paid if I stop and talk to someone for half an hour and miss my flight. I can’t say, “oh I got paid for that so it’s ok I missed the flight.” No, I’m doing that because I felt something for this person in that moment that they needed this quick little talk and it’s free.

AM: How did you hone your craft?

JBS: You know, being in real situations. Real situations are a comedian's food. That’s our food. Real situations, you can elaborate on real situations and make them funny. You can take pain and make it funny. You can take funny and make it funnier. So you know, it’s all in the construction of the joke, the construction of the situation, the construction of the scene – you know? That is where it comes from. I always say that anyone can tell a joke if I have to use what I do for a living. Anybody can tell a joke, but not everyone can sell a joke. Everybody can’t sell it – you can tell it – but everybody can’t sell it!

AM: I am the worst joke teller because I forget the parts, I have to stop and reset it – so I definitely can’t sell it.

JBS: Oh yeah, that’s true!

AM: I remember when I first saw you for Def Comedy Jam as a standup comedian and then you went onto SNL as a writer and a performer! What was that experience like?

JBS: To me it was great. But again, you gotta make decisions on your movement because when I started on Def Comedy Jam and I was on BET and did all of these TV shows, guest-starring, touring in colleges, those road gigs, tours and all of the things that I have done, making the decision to move to LA, doing all of that stuff and making the decision to go on Cedric the Entertainer Presents, getting on Lyricists Lounge Show – doing guest spots on TV shows, doing my first CBS deal – all those things I’ve done.

Then to sit there and say, “ok I have this audition for SNL.” My second time auditioning for SNL actually. I did it twice. I was going for cast member. For me, you sit there and you say, I’m going in for cast member and I didn’t make the show as a performer but I ended up making the show as a writer. Even when I got the offer for a writer, I was in the middle of a deal for a host of stuff of my own so I had to say do I put myself on hold to work on Saturday Night Live? So I sat and thought about it and decided that it would look great on my resume so I said, as more of a business move. I know that the percentage of shows that actually air are so small and back then it was REALLY hard! Back then we didn’t have streaming services. We didn’t have Netflix and Hulu and Amazon. We didn’t have any of this stuff. It was just regular TV, HBO and Showtime. We had the premium channels but those opportunities, we didn’t have as big of a chance to get someone to air. I had to sit there and say, “ok. If I put this to the side and do this, how can I make this work for me?” I said, I will do this and then figure it out later. But this is going to look great on my resume – SNL.

So I came to SNL and when I got here, I ended up doing sketches, I ended up being a writer on the show, I ended up doing monologues on the show and ended up doing all these amazing things for the show and doing warmups for my 3 seasons. So I ended up doing a lot of stuff and that was 4 different checks – that’s a NY hustle right there! But that’s also being someone who has different skills – who can be a utility person – 4 things at the same time. That helps me and shows how I can be versatile. I can do 4 jobs at once.

For me, it worked out perfect. I had the chance to be JB, I had a chance to be someone who's able to do all of these amazing things and at the same time, it allowed me to work and build my resume and network with these amazing guest stars of the show. So it was definitely a process. I can’t say that it was easy – it was hard work because you’re talking about someone going from being a standup comedian to being a writer. I wasn’t a traditional writer. I improvise a lot in my standup so for me it made more sense to take it, do all of my skills under one roof. I did 3 seasons over there and it looks great on my resume, so it served its purpose doing it that way.

None of those other opportunities went away, the opportunities for TV shows were still there, the opportunities for movies were still there and I was still able to leave there and do a bunch of movies – The Sitter, Hall Pass, Date Night all in a row. I got a chance to do all of that stuff and when I was working over at SNL, I did Conan O’Brien. Conan O’Brien’s show, he was still at NBC at that time and I did his show as a sketch artist 10 times. So I had a chance to get from behind the desk typing jokes, go downstairs on the elevator and do a sketch with Conan and then get back in the elevator upstairs to finish working. I got a chance to do so many things while I was over there. Again, it wasn’t easy and it was humbling in some sense. You’re in control on stage but you’re not in control on this show which is live TV. Everything is just fast. You have to sit there and write all night long for these sketches and it’s humbling because it’s like your trying out for the cheerleading team or the football team and you go in the hallway and they put the list up of who made the team. There was a piece of paper in the hallway that said whose sketch made it and you had to read that list on the wall and you’d say, "damn, I didn’t get it."

AM: Oh wow that happened every week!

JBS: It was an amazing experience and I wouldn't change that for anything in the world. I would have rather taken this process that I have already completed rather than this fast and quick process that these young people are doing now. I had more time to smell the roses.

AM: I’m a huge fan of Curb Your Enthusiasm, you joined it in the 6th season and I know that the 12th season is coming back, how did you get attached to the show and how involved are you in creating and evolving the character of Leon Black?

JBS: Oh man! My wife told me that I was going to be on the show. We would watch the show, we loved the show and even when I was on SNL, we would talk about the show on our writing days. One day I said, that I would love to be on the show and man I got the opportunity. I always say that one thing has to step out of the way in order for something else to come through. I didn’t get renewed for my 4th season of SNL and I literally went from coming to LA for a friend’s memorial – my friend Oji Pierce who composed and produced This is How We Do It and I was there for his memorial service. I make moves because I trust my process and I trust my talent. I know I always bounce back from things. I had actually fired my agent – I fired every damn body! I knew that once I fired them, I wasn’t going back to SNL.

The agents are the ones that fight for you and keep you hired. They are the ones that call and make it go. I said, well if I fire my agent who I am not happy with, I know for a fact, that I will not get spoken about and they’re not going to push to keep me on the show if they’re not getting paid to do what they do. So I said, “well, I’m going to see what happens.” I fired them and I knew I wasn’t going back and for a fact that with no one there to speak for me, there was no way that I was going to be able to stay at SNL.

So I took that chance, I rolled the dice and I took that chance. Low and behold, I didn’t get renewed. I was out on the road for a month doing standup. Oji passed away, my wife already told me that I was going to be on Curb Your Enthusiasm and I got a phone call of my friend passing and I went to LA for one day. I signed with a new agent before I went to LA, went to meet them when I got to LA and one of the agents said, “man, I have an audition for you – how long are you in town?” I told them that I had come into town for 1 day to pay respects to my buddy and I was going back tomorrow.

He said he had an audition for me and I asked him what it was for and he said, Curb Your Enthusiasm. I said, “get out of here, you have to be kidding me!” I went on the audition and you know, I did what I did well which is improvise which takes these scenes and make them my own. Let me do what I do because I’m going to do what I do! Me and Larry hit it off in the audition. We hit it off to the point where we were in there laughing our butts off and having a good time. We became friends that day. I left there and said to myself, if someone gets that job, God bless them, but me and that man had a great time! That leads to me being on the greatest improvised show to me in TV history.

So, my process is, I’m an improv guy. I have been improvising my entire life and I think that that’s a life choice too. Improvising gives you the ability to change your mind in the moment where no one will ever know that you changed your mind! Improvising will give you the ability to sway someone in a different direction. Improvising gives you a way of reading energy and reading their body language – all of these great things that you can do by knowing the process and being able to improvise. It pays off in life, it pays off in acting, it pays off in real estate sales if you’re a realtor. You can be anyone you want, but if you improvise just a little bit, it allows you to pick up little nuances about people that you can use to your advantage.

I think that that’s what helps me so much having to improvise in my standup career so much. It really allowed me to take that skill and to use that 1 little improv class that I took that summer before I started doing standup. I would tell anyone that they should take improv – I don’t care what you do. That allowed me to really hone in on my acting skills and to get in the moment which makes my standup shows so different. I’m literally listening to what this particular audience is laughing at which is what I apply to Curb Your Enthusiasm.

Whatever is working for my character and sometimes, I don’t know what I will do with my character. Sometimes I don’t know. Sometimes I just go with what the scene is and I take that. Sometimes what I do is, I will decide in the moment if I want to have Larry’s back or if I want to go against Larry. I decide right there, do I want to be on Larry’s side or will I go against him – what is the better argument here? I really decide in the moment and it gives me the upper hand and let’s me drive that. It also lets me give him something new that he doesn’t know about the character every time I work with him. That way, I create these forks in the road – these branches to the character. My character has never been defined. We still don’t know where the hell he came from – so for me to be able to make that up over the 6 seasons that I have been there is great! I can still tell people a little more that they need to know about Leon which makes it fun!

AM: You have been in so many series and films from Spider-Man movies, co-hosting – what do you look for when you’re sent projects and what goes into your decision on whether you’re going to participate in something?

JBS: I go by this, which works for me: I read the script of course. If they specifically call for me, I’m kind of past the audition process at this point because I am established all these years. I get offers for things and I can say yay or nay to the offer. Once in a while, I have to read for something – once in a while. It could be something very specific or something that is outside of my lane and it’s to show that I can do something if it’s a drama or something like that. If I meet a director or a producer and they ask for me specifically and they say that they want me to make my character my own, that is the most precious words that I can hear for an improv guy or a guy that they can trust to do that character. When they say, “make the character your own JB. We love your voice and your sensibilities and we love what you do and we want you to be that character and vice versa.” So I’m like cool, let me make it my own and I take that character and I make them my own. This happens in movies, in TV, in commercials, in animations – it doesn’t matter. They let me do me and if it’s animations, I say let me see the character so I can see who it is and then I can take that character and then I can make that character my own.

AM: You also have Four Courses with JB Smoove, why did you want to do this?

JBS: You know what. I love talk shows and I love talking to friends and I’m good at it. I love to sit there and kick it and have a convo with people and that is what makes interviewing people so fun. I’m curious of the process. I’m curious about your path and I’m really engaged. I love to laugh and I love the stories. I love to tell stories and I love to be interviewed while I’m interviewing – you know what I’m saying? I think that’s fun. I love to be interviewed while I’m interviewing.

AM: Last year when May I Elaborate? first came out, I knew I would be obsessed with it. I love hearing you and Miles Grose talking back and forth about various topics and it was a great way to start my day. Why did you want to create this podcast show?

JBS: You know what? It was one of those things where everybody was doing podcasts. I knew that if everyone was doing podcasts, I had to do something that was funny, insightful and I like to give what I call, broken wisdom sometimes! I feel like there’s more than 1 way for you to be able to get it. For some people, you have to shake it out of their ass and then you have to shake it into them and then shake whatever the issue is out of them at the same time. I think of that tough hard love in a funny way and in a way that makes sense to people. I’m giving it to you in a way that is like a friend. I’m not a doctor, I don’t know it all, I know a lot about everything and a little bit about nothing. You need that balance! You have to tell people sometimes that, “I’m not sure but God damn, I know you got to give it to them like that and here’s what I would do.” I can’t say it’s going to work, but this is what I would do and this is how to get the process started. You sometimes have to get out of your own fucking head. If I can get you out of your own head, I’m halfway there! That’s the block right there. You’re like a controlled schizophrenic – you are battling yourself in your own head. Different versions of you don’t know how to handle certain things. So you’re stuck in a certain place and you just need to find some kind of way to talk to the right person in your head to get it moving in the right direction.

AM: With the 2nd season dropping last month, what can we expect for the season going forward? Last season was really long as it was everyday which was great. This season, the format is a little different with it being on Mon and you guys have more personalities that are joining you each week like Tiffany Haddish, Kevin Nealon and Randall Park. What can we look forward to?

JBS: In the 1st season, we did almost 190 episodes! Which is crazy! So, we will more than likely maybe transition this amazing podcast into possibly an animated version – we’re not sure yet. We think that the wisdom is funny enough and the visuals that I give Miles and that Miles gives me, you always want to see it and I think that there is a funny way to present this show.

It’s so funny, we got nominated for a podcast award but guess what? We didn’t get nominated in the comedy category. We got nominated in the inspirational and religious category which is crazy! We got nominated with all the gurus and people who are speaking real shit. We’re taking real things and just elaborating on them in a funny way and we get put in that category instead of a comedy one which is nutso! It’s a little bit flattering in some ways to be nominated with all of these amazing people who are really speaking truth to the world. But it’s also like, damn, is what we’re saying not funny or are we ambidextrous - we’re left and right-handed? Can we do both? We have found a way to do both!

Without Miles, Miles is the glue. He is the voice of reason. He is the funniest dude ever. He does the research, I elaborate and he pulls me back. So, we have something that works well and yes, we’re not sure what we’re going to do with the show yet. We have so many ideas on our slate that it’s unlimited amount of ideas that we have that we can do and we haven't locked in what we’re going to do with May I Elaborate?, but we’re not locked out of it either. So, we’ve done a lot of episodes. For this type of show, we’re not just turning it on and talking. You have to do a little research and it takes a lot of time and looking at the perfect quote and affirmation and using it to our advantage.

AM: For last season, it was just the perfect show especially in the midst of the pandemic. To be able to have those lighter moments that would come in and to start the day off with that, it allowed us to have some laughs before we delved into the work here at Athleisure Mag whether it was booking, virtual shoots, meetings etc and it created a part of the day that we looked forward to. That was definitely special but in general. I’m always excited to hear what you will elaborate on?

JBS: Yes and we’re looking forward to doing in some capacity – anything that we can do to help people and to keep things fresh and fun. As little work as possible, but as much of a reward as possible.

AM: You have also had amazing partnerships whether it’s with Crown Royale, Caesars or JUST Egg to name a few. What do you look for when it comes to brand alignment that wants to connect with you? How do you decide what you want to lend your brand to?

JBS: I kind of go with the notion of to talk about what I know about – that way I’m not ever in a weird position. I’m a vegan so I love the JUST Egg relationship that we have. I entertain a lot so I did love my Crown Royale campaign. Every campaign I have ever done, I have always found a way to make it something that I love and that I can put a lot of energy into it and I use it. We were doing this branded entertainment with these companies for years before anybody was really doing it. I did a Mountain Dew campaign years ago – Mountain Dew White Out campaign – you name it. This Caesars one is just another one that I love. I love taking on characters. I like characters. I grew up in the age where commercials were about the characters – the “Where’s the Beef” lady, I love commercials man –

AM: The “Time to Make the Donuts” man.

JBS: Oh yes – time to make the donuts! I love that stuff! I always loved characters and reoccurring cool characters.

AM: We love your Caesars Sportsbook one. Like you said the fact that it’s characters, but also – we love football. We’re in NY, but also – I love football. We’re in NY, but I’m originally from Indiana so when you had the Mannings – that was exciting and then of course, Halle Berry in the commercial! How did this come back with you partnering with them and what will you do with them in terms of ongoing work?

JBS: Well, I actually did a commercial years ago a with a director. The commercial never made it to air, but what happened was, the director remembered me and he loved the commercial even though it never aired and he reached out. He said he was doing a campaign with Caesars and he didn’t see anyone else being Caesar but me! He liked my voice, my delivery and he knew it would be fun. He said he couldn’t imagine anyone else embodying this emperor than me. He said that he thought that it would be amazing and wanted to know if I wanted to do it and I thought it sounded hilarious. He said if we were going to do it, we were going to start the campaign and he had already sold me to Caesars and let them know that they would be blown away by me and that I was his guy. He told them that no one would be able to do this better than JB.

Now that goes back to what we were talking about – coming early, staying late, being courteous, not being a diva – all those things. I’m a seed planter. This is another version of planting seeds for later. I’m the squirrel who has those acorns and buries them for winter. That’s why my phone rings constantly. I’m always planting seeds and I have tons of seeds still planted. My phone rings and it keeps going and that’s why it keeps ringing because I have already planted these seeds and relationships that I have built already. That’s how I keep busy. People say all the time, “man, you’re everywhere – but you don't see everything at one time.” Everything is spread out over time because I have planted seeds and projects and it’s going to come out at this time and then this project over here will come out after this project at this time. My visibility is always up there and that’s the fun part.

AM: You’re an Emmy award winner, author, comedian, actor, producer, podcast host - you do so many things. What else do you want to add to your portfolio that you have yet to do?

JBS: I know at some point, I will get behind the camera and direct something. We started a brand new company called Alternate Side Productions, we’re going to build an amazing brand, an amazing company which will be off the hook. We’re going to do some amazing projects under the JB Smoove banner with brand and style and the things that we love to do. We’re going to build that and I’m going to put a lot of people to work. I think that that’s what needs to be done to build a production company. I want to drop some amazing products in the vegan lane. I’m a vegan. That’s going to be another thing. I have been doing the vegan thing for a long time. A lot of people are just jumping on the bandwagon, but you know, I let them do what they do. I’ve been vegan for awhile and I have been harping on this for awhile now and linking myself with other vegan products. A lot of people are just getting onto it and you know, it’s all good. I’m already established in this lane so it’s another thing and extension of what I do. It’s also another extension of caring about people’s health and my own health.

AM: What led you to want to become a vegan?

JBS: Well my wife has been a vegan for forever. My wife is a musical artist and has been a vegan forever and hasn’t had meat in something like 27 years. So, she was a vegetarian for awhile, then a vegan and now she is a raw vegan which is a whole other level. She’s doing that now, but I’m a straight vegan. I’ve been part-time/full-time for a long time. I was part-time vegan and full-time carnivore for awhile. Now, for the past 4 years, I have been a straight vegan and it’s been great.

AM: As you say, you’re always planting seeds. Do you have upcoming projects that you are able to share that we should keep an eye out for?

JBS: Not right now. The main thing I’m working on right now is of course, you know that Curbed got greenlit for season 12, I have a bunch of animated shows coming out, I have the new season of Woke out right now and I’m recording something right now for a video game. I’m also recording 2 other animated shows at the same time. I’m also building this company. I’m resuming my standup tour and I’m also doing a special and hoping that I can get it done by the top of the year. There’s a bunch of cool things that I am working on and I’m very happy with my process. I like to be the steady tortoise sometimes – I don’t need everything at one time, I still love my private time so that I can RV. I still love to do all the fun things that I love to do. As I said, my wife is also out there doing her thing with her new studio. We’re doing so many cool things and also we’re building some companies outside of entertainment. Yeah we’re just doing cool stuff and things that are off our interest list.

AM: You have great style that's well accessorized. As a stylist in addition to my role as a Co-Founder and Style Director at Athleisure Mag, how do you define your style and would you ever create your own clothing/accessory line?

JBS: I love style! I grew up in an era where you build your outfits from the shoes up. You get a nice pair of reliable comfortable shoes because the first thing people do is look down at your feet and then they work their way up to your eyes.

I do have some amazing things coming out. I’m working on a watch, I’m working on a hat line and some amazing bracelets. I’m working on a few amazing things. Yes, all of these things I plan on dropping before the new year and this is going to be some amazing accessories. Apparel is a little hard, but accessories are something that I love and I love things that I consider conversation pieces. A conversation piece will get you in the door and you can meet your new boss. It just takes the interview and this changes the meeting and the relationship and takes it to something different. It gets you in differently.

I tell young people all the time, create a conversation piece whether it's a rose or a flower in your lapel – something that people look at and think, “wow, I like his style. I like what he represents.” That is the #1 thing – a shiny pair of shoes, a pocket square – something amazing on you to create and allow people to keep their eyes on you. It creates that question of, what kind of rose is that, what kind of pocket square – who made that tie? All these things are things that people look at and allows them to reaffirm who you are!

AM: I couldn’t agree more – statement pieces are so essential!

With everything that you have done, what do you want your legacy to be?

JBS: I just want to be known as a chance taker. I believe in getting as many at bats as possible. Get as many swings at the ball as possible. I have always been one where I have had some stumbles, but I have a bad memory of those stumbles. I tell people all the time that life keeps going – it keeps moving. To be free of mind and to be free to take as many swings as possible and to know that you can change your mind. Take as many swings of the things that you want to do in this life as possible. The more swings you get, the more hits you get. If you’re sitting on your hands, you can’t get the swings! I always say, get those swings in, figure out your progress, figure out what you want to do and keep swinging at it. I want to be known as chance taker, a guy that always walks on a tightrope with no net. I always feel like I got good balance. With good balance, you never worry about falling - you know what I mean? If you worry about falling, you worry about standing up.

IG @ohsnapjbsmoove

PHOTOGRAPHY CREDITS | PG 30 - 31 Harrison O'Brien | PG 33 + 43 Noemad | PG 34, 50 + PG 73 - 75 9DRIP Storm Santo | PG 36 - 40 Curb Your Enthusiasm HBO/John P Johnson | PG 44 - 47 Luis Ruiz | PG 49 The Last O.G. TBS/Cara Howe |

Read the MAY ISSUE #77 of Athleisure Mag and see STORING SEEDS | JB Smoove in mag.

HANDLING THE HOLIDAYS WITH CHEF TOM DOUGLAS

There are a number of events surrounding the holiday from those that you plan to those that just happen! We took some time to get tips from Chef Tom Douglas, an Executive Chef, Restaurateur of Tom Douglas Seattle Kitchen Restaurant Group, author and radio show talk host. He is known for his innovative role in defining Pacific Northwest cuisine. He won a James Beard Award in 1994 for Best Northwest Chef and in 2012 he won another for Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen which was named the Best American Cookbook by the James Beard Foundation and KitchenAid in 2001. Later he would appear on an episode of Food Network's Iron Chef America where he defeated Chef Masaharu Morimoto.

With a number of restaurants under his belt, Prosser Farm which provides all his restaurants with organically grown produce, a catering business, an event space, a product line of sauces and spices, a cooking school and NY Times Best Selling Author, he seemed like the perfect person to get us ready for our culinary challenges as well as how to be the hostest with the mostest.

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

CHEF TOM DOUGLAS: Well you know, back in Highschool, I took Home Ec and it turns out there were a lot of girls in Home Ec and it seemed like I was in the right spot! I’ve been enamored with it ever since and it has become my life’s challenge, work and passion.

AM: How do you define your style of cooking?

CTD: I would call it Northwest in a way because for us the real key is to keep it simple. For us, I’d say that we spend about 50% of our time on trying to buy the best product and then really, it’s all about getting out of the way whether that comes down to wine or fish or meat. You just try to buy the most delicious things, put them together, walk away and let people enjoy them. That’s a real Northwest style.

AM: What is the most important part of creating a successful holiday party.

CTD: The plan! You have to have a plan. I plan everything – the dishware and the wines. I buy the wine about a week in advance so I can taste them and see what kinds of foods I want to serve with them. For me, at a party, I always want to have a little sparkling wine for people when they walk through the front door so I bought the Domaine Ste Michelle Brut and I made a homemade cranberry syrup, I got some cranberry bitters at the store and I made what I like to call, a Cranberry Fizz. It’s a welcoming pink fizz cocktail that goes great with Goat Cheese Fondue which is goat cheese, cream and chives that are mixed together – super simple with grilled bread and apple slices which gives you a welcoming feeling that says, “I’m happy to have you at my house.”

AM: That sounds pretty easy for a lot of people to do!

CTD: Well, it’s super easy and I serve them in individual goat cheese fondue pots so that you don’t have the big crush! A lot of people have the one big fondue pot and it gets a little funky in there after a few minutes. With these, I can just put them around the house because they have little tealight candles under them and you can refresh them at any point and just a couple of people are eating out of them. It’s a nice way and trick to have a successful fondue party.

AM: You mentioned that you want to test the wine about a week in advance – why is this something that we should do?

CTD: Because I want to think about things and get things prepped in advance. So let’s take this Eroica Riesling for example, I tried it and it has this lemony kind of citrusy flavor. It’s a bit sweet and has nice acidity. It seemed to me that it would go with all sorts of foods and I know that in my menu planning, I want some vegetarian and some not and some gluten free and some not for dishes. So it’s all part of that process and I thought about the wine and decided on a leek and potato empanada. It’s got cheese tarragon in it which is fragrant and I just baked them off and the treat is that I can get them all made up and then freeze them raw so an hour or two before your party, you can pull them out and bake them and it feels like you made them that afternoon. Those are little tricks of the trade that help you to be a more successful party planner.

AM: How easy is it for someone to take a dish and change it for those that are vegetarian, gluten free or other kinds of dietary needs?

CTD: Well it’s super easy because just 10 years ago, it was hard to find a good gluten-free flour, now they’re all over the place and they’re really good! Gluten-free flour, pasta, you name it – the key has been into the lock on gluten- free so we have delicious foods that way. Simplicity is key and vegetarian is key too so this little fennel tart that I made – a little caramel, a little fresh fennel slices and a little gluten free fennel on top, you cook them upside down so when you pop them out you get this golden mahogany nugget of deliciousness and you can serve it just like that or you can take a nice piece of Wagyu beautiful steak like what I have here and sear it and slice it thin and put it right on top and now you have a meat eaters delight. So with the same dish, you have made a classic dish that no one has had vegetarian wise and something for the meat eater that is coming to the party.

You know that you’re going to have red wine and we have the Chateau St Michelle Cabernet Sauvignon from Indian Wells Vineyards so you need a rich dish to go with a wine like that. You’ve got a party with all of these different kinds of wines and it really helps to try them in advance and then to plan the apps to go with them!

AM: What are ingredients that we should always have at home just in case someone comes by that we don’t expect and then it becomes a bit of a party?

CTD: That happens all the time at my house – that’s so funny! There are some really good premade dough out there. I try to always keep in my freezer, a pie dough and puff pastry dough. It’s the beginning of everything good and I always keep a chunk of smoked salmon in my fridge. We have beautiful wild salmon here and it would go along with all of these wines (probably not the red one that we talked about). I always keep that around and have good crackers, a little fresh chevre (goat cheese) – those are some of my ideas on quick apps to get things rolling.

AM: What are your suggestions for dishes to make for office parties for busy people that want to look like they have spent so much time on them?

CTD: Well they have to look good right? I mean, if you’re bringing it to work, it’s going to be hours later. One of the dishes I love to make which everybody loves them is a Roasted Vegetable Salad. It goes great with a Northwest Chardonnay. Take all the different veggies – fennel, cauliflower, broccoli, carrots, pepper rings – all those different vegetables, douse them with a little olive oil and pop them into a 500 degree oven and roast them off until you have all kinds of caramelized edges, and dress them with lemon juice and vinegar. Bring a bottle of the Eroica and bring it to the office as you’re going to be a hero because you have solved every problem right? You’ve solved gluten-free, vegetarian and vegan!

IG @TomDouglasCo

Read more from the Dec Issue of Athleisure Mag and see Handling the Holidays with Chef Tom Douglas in mag.

BINGELY BOOKS

MINCEMEAT: THE EDUCATION OF AN ITALIAN CHEF
Leonardo Lucarelli
Other Press

BOOK COVER ART | A Mincemeat: The Education of An Italian Chef/Other Press

Italian chef Leonardo Lucarelli’s daring and honest memoir MINCEMEAT: The Education of an Italian Chef relays the sordid details of working in fifteen different restaurants across Italy—rising from the bottom of the food chain to head chef.
 
This book is filled with hilarious, heartbreaking, and gritty tales of immigrant kitchenhands, relationships with waitresses, drugs, and problems with law enforcement. An honest take on the inner workings of a fast-paced, brave, and heartless industry. It is a story about fighting tooth and nail to achieve your dreams and finding comforts in delicious food along the way. 

A PORTRAIT OF EMILY PRICE
Katherine Reay
Harper Collins

BOOK COVER ART | A Portrait of Emily Price/Harper Collins

A Portrait of Emily Price centers on fix-it girl extraordinaire and would-be artist Emily Price, an art restorer who has never encountered anything she can’t fix – until she meets Ben, an Italian chef who seems just right. When, after a whirlwind romance and marriage, Emily joins her new husband on a trip home to Italy, she learns that his family, is another matter.

Upon landing in Rome, she is enchanted with Italy. But instead of allowing the land, culture and people to transform her, Emily imposes her will upon everyone and everything around her, alienating Ben’s tightly knit family. When she unearths family secrets, Emily wonders if she really fits into Ben’s world. 

WELL FED WEEKNIGHTS
Melissa Joulwan
Greenleaf Book Group Press

BOOK COVER ART | Well Fed Weeknights/Greenleaf Book Group Press

Melissa Joulwan’s third cookbook in the Well Fed series, Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less, features a collection of weeknight dishes inspired by takeout classics, food trucks, and cuisines from around the world. All of the recipes in Well Fed Weeknights are completely free of grain, dairy, legumes, and soy. Each dish is thoroughly tested and easy to make with affordable ingredients that can be found at a regular grocery store.
 
Debuting in Well Fed Weeknights are fun and flexible “Food Court Recipes;” in-depth blueprints for how to create customized, themed dinners (Meat and Potatoes, Burger Night, Velvet Stir-Fry, The Ultimate Salad Bar, and more), and tips for navigating the grocery story, the best kitchen tools for fast cooking, how to cook quickly and eat slowly and more.

5 CLEAN EATING SPOTS

Clean eating includes plant based options, organic/grass fed meat options, etc. We did a roundup of some of our favorites in LA and in NYC that are perfect for the summer.

Read more from the July Issue