THE ART OF THE SNACK | NOREETUH

This month's The Art of the Snack brings Hawaiian vibes in the East Village with Noreetuh which has been recognized by Michelin. We wanted to know more about this restaurant and connected with Jin Ahn, Managing Partner and Co-Owner. We find out about Chef Chung Chow, their signature dishes, their beverage menu and more.

ATHLEISURE MAG: Tell us about Chef Chung Chow’s culinary background and the influence for his style of cooking?

JIN AHN: Chef Chung Chow worked in Thomas Keller's kitchens (Bouchon, Per Se) as well as under Chef Jonathan Benno's Lincoln as an opening Sous Chef. Influence of these mentors taught Chef Chow to work with French and Italian techniques, and focus on using the highest quality ingredients.

AM: What can guests expect when they come to dine at Noreetuh and what does the name of the restaurant mean?

JA: Guests can expect to have a different yet comforting type of cuisine at noreetuh. While Hawaiian seems very foreign, it is regional American cuisine, and once a guest experiences Noreetuh, it becomes more familiar than anticipated. "Noreetuh" means, "playground" in Kore-an. It is our aim to create an atmosphere where patrons have fun while dining.

AM: What does it mean to you to have your restaurant recognized by Michelin?

JA: It is an honor to be recognized by an esteemed publication such as The Michelin Guide. It's about keeping up our standard day in and day out. After all, a good restaurant must be consistent.

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

JA: Inspiration for the dishes came from personal experiences from growing up in Hawaii, as well as exposure to food and culture from eating and traveling.

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

JA: 1. Any one of eight Musubis we offer - my suggestion is to get the MusubiPlatter and choose four.

2. Mochiko Fried Chicken - once you get it, you'll always crave it!

3. Degustation of Hamachi - you get grilled collar, musubi and sashimi. Collaralone is worth the visit.

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

JA: This is still in line with 3 signature dishes, but staying on the appetizers, you should try:

1. Big Eye Tuna Poke - it is currently offered as a Rice Bowl dish, but regular guests get this as an appetizer without rice. It's one of our classics.

2. Bruléed Hawaiian Pineapple with lime zest, ‘alaea salt is a special dessert using very special pineapple from Hawaii. We-held off while reopening but were met with angry regular guests!

3. Tray of Maine Uni - if you're a sea ur-chin fan and love the decadence and the wow factor of this tray, it's a must!

AM: You have an expansive beverage program. Can you tell us about what is available?

JA: We have wines from classic regions of the world focusing heavily on French and German wines. We also carry a good amount of aged wines, including an entire page devoted to German Ries-lings with a minimum 25 years of age. Selections are approximately 300 (pretty hefty for a small restaurant in East Village), but very sensibly priced. Guests can find easy to enjoy wines mixed in with the ones a connoisseur would find fascinating. If you're craving some simple beers to go along with the fried chicken, we have draft and plenty of bottles and cans along with simple cocktails (no hard liquor here), and sake/soju.

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

JA: Soju Gimlet (with Korean spirit Soju replaced gin/vodka), POG-Mosa (mimosa made by mixing Passionfruit-Orange-Guava Nectar with sparkling Riesling), and during this cold wintertime, especially with outdoor dining, Mulled Red Wine really hits the spot!

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

JA: We have been doing just that. We have reopened after the shutdown in July and have not shuttered since. We have pivot-ed to a much greater volume of delivery and take-outs alongside our outdoor dining area, which is on its fifth version. We have had indoor dining but lost it due governor's orders - we desperately need it back.

IG @Noreetuh

PHOTOS COURTESY | Noreetuh

Read the Jan Issue #61 of Athleisure Mag and see The Art of the Snack | Noreetuh in mag.

ATHLEISURE BEAUTY

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LEMON BEAUTY

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THE PICK ME UP

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STYLE FILES | FW21

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ROCK THIS WHEN YOU'RE IN AND OUT RUNNING ERRANDS

Read the JAN ISSUE #61 of Athleisure Mag and see Rock This When You’re In and Out Running Errands in mag.

IN OUR BAG | ACCOUNTABILITY IN OUR FITNESS

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ATHLEISURE MAG | #61 JAN 2021

In this month’s issue, we kick off the New Year with DJ/Producer/Songwriter, Kaskade. We talk about how he got started in his career, the progression of his roles that allowed him to be involved in the industry in a number of ways and how he continues to stay inspired. This month, we took a moment with SIDEPIECE, the collaborative project between Nitti Gritti and Party Favor.  We talked about their career within their solo projects as well as this one which has garnered them a GRAMMY nomination, how they work with one another and what they have coming up. We had the pleasure of virtually attending Anabel Englund’s listening party last month and we had to find out more about being a songwriter/DJ/singer. We also took some time with DJ/Producer Valentino Khan to learn about his creative process, to hear about his successful shows that he performed to celebrate the LA Lakers win and the LA Dodgers and more! We have always been a fan of CBD as a means for recovery and wellness and had the pleasure of interviewing Nico Marley, founder of Lion X Wellness and grandson of the great Bob Marley. We talk about his new line, why he felt it was essential to be in this space and how it is beneficial to athletes to incorporate this into his routine. We also caught up with one of our faves Chef Ming Tsai to talk about how he has been navigating the past year, his impressive career as a restaurateur as well as a TV Personality, his cookware line available on HSN and his new product – MingsBings!

This month, Pro Beach Volleyball and 2 X Silver + Bronze Team USA Olympic Beach Volleyball, April Ross shares 9 songs that she’s enjoying in this month’s 9PLAYLIST. Super Bowl Champion Kansas City Chiefs’ Patrick Mahomes II shares his favorites and why in our 9LIST STORI3S. One of our favorite features that appear in our Dec as well as our Jan issues is known as NEW YEAR, N3W YOU: THE GOOD, THE ADD and THE BUZZ where our celebs share their thoughts on this year and what’s coming up for next year (we do have spots for the Jan issue). This month, we talk with 2 X Team USA Olympic Beach Volleyball Medalist - April Ross, BRAVO’s Real Housewives of Dallas and CEO of Ultimate Living – D’Andra Simmons, Restaurateur, Chef + TV Personality + Host – Chef Ming Tsai,  Cosmetician, Founder of OLEHENRIKSEN and TV Personality – Ole Henriksen and Pro Snow Boarder and 2 X Gold + Silver Team USA Snow Boarder – Jamie Anderson.

Our monthly feature, The Art of the Snack focuses on Noreetuh. This month’s Athleisure List comes from Pekarna New York and NordicTrack VAULT.  

Read the Jan Issue #61 here.

THE BACHELOR S25. E4. | WHAT NEXT

If you have yet to see tonight’s 4th episode, spoilers are ahead! We start off tonight’s The Bachelor episode with the women debriefing about Sarah leaving the show as they lounge at Nemacolin. The conversation is fine until Victoria begins bashing Sarah. Katie lets her know that since she is not there, there’s no need to continue to talk about her. Victoria says that she will say what she wants, when she wants. Clearly, Katie is next on her list for her to eliminate as she had the same plans for Marylynn and Sarah. The two talk separately and the tension between them continues. Matt James continues with his second group date and looks to connect with the women. The women ask how he is doing and he assures them that he is there to continue his journey. Ultimately, Chelsea has a heart to heart with him by telling him about her hair journey and how it is so important for women and personal to them. He explains that although he has never felt that way, he can sympathize with her on those feelings. She receives the rose.

We continue onto the cocktail party as Anna and Victoria plan on how they will grab him first so that they can talk. He actually talks with a number of the women and although Pieper gets to chat first! By the time Victoria sits with him, Chris Harrison walks in and lets him know that he needs to see him. The girls see him walk to the front and they assume that Sarah is coming back as they see a car pull up.

Brittany emerges from the car and is followed by 4 additional cars (including: Kim, Catalina, Michelle and Ryan - these women were teased initially as being on the show, so it’s interesting that they held them back to come in tonight). Each car has women in them and they are now being added to the house! This causes quite a stir understandably. With all of these women under the same roof, this is going to be a crazy situation for everyone. Matt comes in and lets the original group know that he didn’t know about this twist and that he just wants to be able to learn more about the women. The rose ceremony takes place after the cocktail party. Of the new girls, Kim is the only one that does not receive a rose. From the OG cast, Khaylah and Kalia do not receive one. Rachel, MJ. Serena P, Chelsea, Pieper, Bri, Magi, Michelle, Mari, Ryan, Kit, Serena C, Abigail, Katie, Victoria, Lauren, Brittany, Jessenia, Anna and Catalina continue on in the process.

The first date card is brought in by Chris. Mari, Bri, Abigail, Brittany, Ryan, Catalina, Magi, Anna and Victoria are all on the group date. Matt is in need of a pep talk and Ben Higgins (former Bachelor) comes by to point him in the right direction and has planned the date! Matt has created a fall race that has a number of activities like a field day as they race to Matt. The winner will get a prize and this is definitely an individual activity. Racing in a thousand-pound pumpkin as a canoe is pretty interesting. Mari wins the race and even Victoria acknowledges that she’s glad that an OG won. Victoria has visions of grandeur of being the “queen” of the group - even though a Miss Universe of Puerto Rico is now a fellow competitor!

Brittany and Anna come from Chicago and apparently, Brittany is suspected to be an escort. Anna lets Victoria this info and it adds fuel to the fire because they saw her deeply kissing him when she first met him. So the claws are out for sure. The group date rose goes to Bri - although he does shout out Brittany and Anna for loving the conversation that he had with them. Anna brings up that Brittany’s intentions are pure and lets her know that when she arrived, her friends let her know that she received warnings about her. She says that in front of everyone on the group date. Brittany says that

The next date card arrives and Michelle gets the one on one date. On their date, planned by Chris, he is having them take some leaps of faith and a scavenger hunt. Matt states that he felt something and that’s why he wanted to have her on this date to know more about her. Their day date includes a hot air balloon which is always a nice touch. At their dinner, they have a heart to heart talking about her being a teacher, how she talked about George Floyd to her students and more. She receives a rose as well.

The next group date card arrives and the claws continue to be out. Brittany tells Katie that there is a rumor being said about her that she was an escort. Katie is over the bullying and we think that she will step in for sure. The next group date starts and it seems like it will be a physical one. Mia St John is on the date and wants to know if they are ready to fight for Matt in front of a live audience. The live audience is the other half of the house. Why the show always thinks that these kinds of physical dates are a good idea is beyond us! The women are a bit battered and bruised and Matt calls it to have everyone go straight to the second part of the group date.

On this portion of the date which only has members of the original women on this date, they spend time making fun of the new ones. Again, Katie tries to reason with them and they’re not having it. She pops out to Matt and lets him know that there are a lot of inappropriate comments being said about the new women to the point of having damaging statements being made about them. She apologizes for telling him; however, he is glad that she let him know about what is going on. He let her know that he has no tolerance for that behavior.

Each night, we’ll tweet about The Bachelor and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns if we were choosing right now! We will also say who we think should take it all.

We also suggest a podcast that we’re newly obsessed with, Wondery’s Bachelor Happy Hour which is hosted by Rachel Lindsay (contestant on The Bachelor Season 21; The Bachelorette Season 13) and co-hosted by Becca Kufrin (contestant on The Bachelor Season 22; The Bachelorette Season 14) to get their feedback!

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LAST WEEK

We learned a lot more about Matt James and the women that would be competing on the show. We thought that Hometowns would be given to Abigail, Bri, Jessenia and Khaylah.

THIS WEEK

Well, this week had quite a few twists! This is the first week that we have a new pick due to Khaylah not getting a rose this week. We’re including one of the new girls in the mix as there could be chemistry there. We’re going to stick with - Abigail, Bri, Jessenia and Brittany.

WHO WE’RE PREDICTING WILL BE AT HOMETOWNS

ABIGAIL 25 - Beaverton, OR

BRI 24 - San Francisco, CA

BRITTANY 23 - Chicago, IL

JESSENIA 27 - San Antonio, TX

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THE BACHELOR CONTESTANTS

ABIGAIL 25 - Beaverton, OR

ALANA 26 - Toronto, ON

ALICIA 24 - NY, NY

AMBER 30 - Costa Mesa, CA

ANNA 24 - Chicago, IL

BRI 24 - San Francisco, CA

BRITTANY

CAROLYN 30 - Los Angeles, CA

CASANDRA 25 - Newport Beach, CA

CHELSEA 29 - Brooklyn, NY

CORINNE 22 - Pomfret, CT

EMANI 25 - Albuquerque, NM

ILLEANA 25 - NY, NY

JESSENIA 27 - San Antonio, TX

KAILA 26 - Chicago, IL

KATIE 29 - Renton, WA

KHAYLAH 28 - Durham, NC

KIM 28 - Cypress, CA

KIMBERLY 28 - Seattle, WA

KIT 21 - NY, NY

KRISTIN 27 - Jersey City, NJ

LAUREN 29 - Miami, FL

MAGI 32 - Adwa, Ethiopia

MARI 24 - Odenton, MD

MARYLYNN 28 - Studio City, CA

MICHELLE

MJ 23 - Hudson, OH

PIEPER 23 - Happy Valley, OR

RACHAEL 24 - Cumming, GA

RYAN - Brooklyn, NY

SANEH 25 - Denver, CO

SARAH 24 - San Diego, CA

SERENA C 24 - San Francisco, CA

SERENA P 22 - Toronto, ON

SYDNEY 28 - Nashville, TN

VICTORIA 27 - Los Angeles, CA

Read the latest issue of Athleisure Mag.

NEW YEAR, N3W YOU

THE GOOD

I feel so blessed that I’ve been surrounded by family since March. There were seven, and sometimes nine, people in our pod— three kids; two fiancé’s, my husband, our nephew and three to four dogs. We fought for office space but ate memorable meals and did at-home Peloton work-outs together.

I personally had no choice but to take it down a notch. I’m still not meditating but I did download the Calm app. I also said yes to Zoom panels, speeches and was able to virtually connect with tons of people — new and old.

The coolest thing was getting to launch my dream cosmetics company, JonesRoad Beauty, from the comfort of my home (with a few in-office days). Who knew the power of a young scrappy team mixed with a seasoned professional could simply just get it done.

THE ADD

Travel! It’s the first thing I’ll do when we can. My husband and I love our vacation time together and as a family. I miss the UK and Paris and had also promised my youngest son a trip to Tokyo as his college graduation gift. I miss the Bahamas, which is one of our favorite warm weather destinations, too. I also haven’t been able to see my family in Chicago and really want to see my 85 year-old Dad.

Two of our sons put their weddings on hold, so I’m really looking forward to those celebrations.

THE BUZZ

Jones Road s releasing 25 shades of face pencils and 4 shades of eye pencils in mid-January. We’ll also be fully back ins tock of our Miracle Balm, which we underestimated the demand for. There are a bunch of monthly launches in the pipeline after that.

My wellness brand, EVOLUTION_18 is releasing several delicious new products to support beauty from the inside out. Plus, new episodes of my podcast, Beyond the Beauty, with amazing founders. And hopefully, I’ll get a chill spa day with my sister, which we usually do once a year, or I’ll finally meditate...

IG @JustBobbiDotCom

@JonesRoadBeauty

@Evolution_18

PHOTO COURTESY | Bobbi Brown

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THE GOOD

With the Covid 19 crisis making 2020anunforgettable year for all of us, it was a strange time to have the most successful year of my career. This year I have won the European championship (ELMS) the world championship (WEC) and the 24 hours of Le Mans. I became the youngest British winner of the Le Mans as wel las the youngest winner of WEC (World Endurance Championship). This year has felt even weirder due the races held behind "closed doors", closed to the public spectators. Covid tests proved me wrong in thinking nothing would enter that high up my nose, it didn't take away from a year where I won 6 of the 9 races I entered.

THE ADD

I said to myself that I was going to rekindle my German this year, 2 phone apps and the subscription page to an online language platform later I still haven't given it the time it needs. It's one of those things that won't make me a faster racing driver and therefore doesn't take priority, but then again that's exactly how I excused myself this year. Maybe next year will be the year.

THE BUZZ

Next year I am signed for another season of WEC, and ELMS with the same team as 2020 alongside both returning and new teammates. Another strong season next year is almost a make or break for my career with new manufacturers on the horizon to enter in 2023 and their development likely to start in 2022. Next years performance could solidify my name amongst the top to be first in line fora seat in one of the upcoming campaigns to win the top class of sportscar racing. The pressure is definitely going to be piling on over the winter months of training to make sure I'm in the best shape possible to hit the ground running where I left off this year.

IG @PhilHansonRacing

PHOTO COURTESY | Phil Hanson

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THE GOOD

I think that on a very big level, there has been a massive awakening of people on the planet. There’s so much. Anytime there is an election year, the pandemic, the amount of variables that have been going on is massive. Where people saw protests, I saw people coming together. I saw so much alignment in a way that we haven’t had in my lifetime that I can remember as an adult. I thought that that was special.

For me personally, when things slowed down and got quiet, I had an opportunity to listen. It was a year for me to let go and listen. When you sit down and listen, the answers are there. I realized that there were people, places and things that I could let go of now. I wondered why I was holding and why I was chasing to-wards them which could take me off my path. Being still, I saw relationships that I could let go with love and without any drama. It also allowed me to see some of the most amazing people on the planet that I am able to call friends. That goes to my family as well. It’s been a crazy year. My brother’s fiancé passed away very early in March not COVID related and we have never been closer. He lost his fiancé, we've been separated by a pandemic, I’ve seen him once the entire year and you know my brother and I get to FaceTime and we’re closer now then we were 10 years ago so there are gifts within the loss and that forme was great. So relationships with my brother and others has been great.

THE ADD

There are a couple of massive things I’m really proud of! One being Openfit. It’s a brand that basically I’m going back to coaching. So we’re filming a massive program that will be out in the world and we will film it in Jan. It will go out in Feb. I want to be the modern day Richard Simmons - having great access to health. I can't dance as good as Richard but man, it's going to be fun and special. All this programming is so intense and there’s no place for people that are beginning or trying to get back in. So Openfit and I have built this wonderful program and I can’t wait to do it because I haven’t coached this way in years. It will be available in streaming and I’m really excited about it. It’s exciting that people will be able to bring me back into their homes and living rooms again.

The other big thing is my CBD company! I started GetUP, a CBD company a year ago.COVID was tough, I couldn’t do shipping and getting things out – it really helped me identify the purpose of what this was.I know that there are people who may not be familiar with it, but they trust me and this will be the people’s CBD. CBD is so expensive and this is going to be like, "hey pay what you can scale" and I will send it to you. I want people to have access to health and it shouldn’t be exclusive based on affordability. It’s a really big initiative that I have decided to put together and I’m really excited as that will be available in Jan. It’s a really good start to the new year. I wanted to demystify fitness and I did, food/nutrition and I did and now I want to do the same thing with CBD. I love the name because no matter how much you get down, you get back up and that’s the mantra of 2021.

THE BUZZ

I encourage people to sign up and go to my mailing list Widerstrom.com. I send an email out every week. Sometimes it’s what just in my head or little tips. If you’re getting that, you know about things that are going on with me, challenges that I’mlaunching, Transformation will be in there I’m sure and I have things like that happening but I always say get on the mailing list and we start from there.

IG @JenWiderstrom

PHOTO COURTESY | Jen Widerstrom

Read the Dec Issue #60 of Athleisure Mag and see NEW YEAR, N3W YOU in mag.

THE PICK ME UP

Read the Dec Issue #60 of Athleisure Mag and see The Pick Me Up in mag.

BEYOND THE CONDIMENT WITH CHEF BRANDON COLLINS

When it comes to food, we all have our favorites from sides, entrees, desserts, sauces and more. We caught up with Chef Brandon Collins who is the Mustard Sommelier of Maille, a heritage Dijon brand which also includes an assortment of mustards, vinegars etc. He told us about what his job entails, how he stays up on mustards and their variants as a whole and also shares the culinary history of this brand! He also provides insights into the healthy aspects of it as well as how it is more of a condiment and a phenomenal ingredient to use when cooking a number of your favorite foods or even enjoying it with quality ice cream!

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

CHEF BRANDON COLLINS: That’s a long one. I would like to say that I traveled to the South of France and I walked on the beaches and I had these amazing epiphanies, but honestly, the deal was, I grew up in the Midwest and I grew up in Dayton, Ohio. Basically, my Grandmother – both of them, were amazing cooks and I grew up eating really good food and realizing that at the worst times in my life, food kind of brought people together. That really ignited something in me and I realized that being around food always brought us from the farthest walks of life. If my family was away and nowhere near me, unfortunately, due to a death in the family or something – everyone could rejoice over whatever plate we were having regardless of whatever we were going through. That kind of really started everything for me.

Not a lot of kids in my area or in my school were going to culinary school to be a chef and the “rebel” in me thought that I wanted to do something that not everyone else was doing. I’m very stubborn, I get that from my mother. When I put my mind to something, I do it. So I started working at a concert venue back home called the Nutter Center which is attached to Wright State University. worked there and then I worked at Skyline Chili and I loved being able to work when I wasn’t behind a desk or a computer. That’s what really sold me 100% on it! I mean Skyline, I ate that way more then I should have –it’s good stuff!

AM: Um yeah, when you said the name, a smile and memories came together! We’re based in New York, but I had to tell the team about the beauty that is Skyline Chili. We’ve literally remade recipes to get that same test as most of our team is from the east coast so they had no idea what I was talking about!

CHEF BC: There’s something about Skyline Chili that people either love or hate– so the fact that I found another Skylinelover is a beautiful thing!

AM: Absolutely! So how would you define your cooking style?

CHEF BC: I would probably say honestly that from the get-go, I have always been very interested in the science of food. Understanding the whys and not so much the hows. So a lot of my style is driven by why do I do this and why do I do that? Why do I grill a steak as opposed to sear-ing it? Why do I like sous vide? Those are the things that are really really interesting to me. For me, it’s fundamentally driven, seasonal New American and I usually tend to focus on local and sustainable. I live in the Hudson Valley so I have an abundance, a bounty of produce and meats to work with. So that has always been the driving force behind everything that I have done culinarily.

AM: What led you to coming to Maille?

CHEF BC: So my background is in fine dining. I worked in fine dining prior to joining a company called Sodexo initially actually. That was because we had just started a family and I needed to go from working about 100 - 110 hours a week at my previous job to being able to make a kind of shift. So, I started working with Sodexo and the parent company, Unilever was my client. I then started a couple of years later working for Unilever prop-er and Maille being one of my brands, I had the opportunity to being able to start working with this Dijon mustard brand that I have been working with my entire career and it just so happened to be that I was almost at the right place and the right time. I had the confidence of my line managers who said, “hey, this is the guy for the job.”Luckily, I was given the job of MustardSommelier and having the ability to train and to figure out all of that!

AM: Can you give us some history about the brand? It’s been around since the 1700’s which is just amazing to think about!

CHEF BC: Basically, the brand truly started around 1720 with Antoine-Claude Maille and basically, the story goes, there was a plague and he was a Master Vinegar Maker. The idea was that during this plague there were these 4 thieves that had been captured and they realized that they had been utilizing a vinegar mixture that was allowing them to kind of go into people’s houses, steal from them and leave without them getting sick! What ended up happening and this is a part of the story – it’s hard to find the actual story to see if this is true, but as it goes, they were sentenced to death by burning and in order to get a lighter sentence, they gave up their vinegar recipe. Then they were actually hung instead of being burned. Which is always fun right?

Basically, he was given the rights to this and we began making “The Vinegar of the 4 Thieves” and it helped through the plague. In 1747, Maison Maille was actually founded and we became the official supplier of the court of King Louis XV at that point in time. We also opened the very first Maille Boutique in Paris during that time as well. In 1760, we became the very official suppliers in the courts of France, Austria, Hungary and Russia. That’s really cool. In 1830, we were also named the privileged supplier to the Queen of England. We were one of the very few non-British brands at that point in time, that were invited to be a supplier to the Queen. In 1845, we opened our boutique in Dijon and that’s whenever we started creating super creative storefronts and things along that line. As time has gone on and we were a supplier to Catherine the Great as well. It’s really cool because in our establishment in Dijon, we’ve been given through the division of antiquity through shipwrecks and things of that nature, actual mustard jars that were intended for Catherine the Great and Czars of Russia that had gone down. Whenever they had been found, they gave them back to us and it’s really really cool to be able to see the history and the different bottle shapes. To be able to see as we have gone on, starting out as a vinegar maker, becoming a mustard empire kind of cultish amazing high-quality brand. In ’96, we opened the boutique in Paris. We’ve been around for quite some time and it’s absolutely amazing to see all that we have been able to do. In theory, it’s 2 empires, 5 republics, 5 European conflicts, 2 World Wars and 5 currency conversions. It’s been a while!

AM: That’s so crazy! First of all, love a good True Crime tale and although I know this is more of an “as the story goes,” – the True Crime element was enjoyable and I didn’t expect you to come up with that, but that is fantastic! When you look at the website today, it has such a depth of an assortment from the vinegars, the oils, mustards, the cornichons and all of those things. How does the brand go about deciding what will be in the assortment from what will be in the main part of the line to other things that they may rotate in? Are you involved in any of that process?

CHEF BC: So, unfortunately, I’m not involved in any of that part of the process but my counterpart in Europe actually is. He sits with our leadership team so we have discussions along those lines on what is coming down the pike and do I have any input along that line. He actually overseas all of our boutiques and since we don’t have any in the US anymore, I’m kind of removed from that side of it. The main starter for any of those decisions that are made is quality. Is what we’re doing and what we’re purchasing or outsourcing, does it fit the quality and level of expertise that we are looking for whenever we launch a product. So if it’s an olive oil, ora mustard or a vinegar, we always make sure that everything we are procuring is of the best quality that we can find. We do that from our mustard seeds to our vine-gars and to our oil. As we process through the flavoring, a lot of what most people see from our boutiques in Dijon or in Par-is, our fresh from the pump mustards –from the truffles to the Sauternes wine– the rosemary honey – anything along that line, that my counterpart is in Europe and our R&S team which is based out ofChevalier. They are the ones that develop those mustards and they figure out flavor profiles and how they work as well as how it goes. Whatever is developed for the jar and is not a fresh from the pump product is going through what we see as trending, what are we thinking of for flavor profiles, what plays well with the mustard? We don’t want to create flavor profiles that are just out there and then they don’t taste well or play well with others. We go about that process the same way. Quality ingredients, how do we source them and how it tastes from day 1 to 50 to 150? It’s a really cool process and unfortunately, I don’t get to be a part of it as much as I would like to, but anytime that I’m in France – I do get to see what we’re going through and what we’re doing. Unfortunately, I haven’t been able to travel this year.

AM: What is the difference between the mustards in the glass jars and the ones in the sandstone jars which are quite lovely to look at?

CHEF BC: The sandstone jars are our fresh from the pump jars. Those jars include mustards that do not contain any of our sulphites or anything along those lines. They are fresh and usually depending on the one it is, some are made from vinegar and some are made from wine. The spice in the fresh from the pump tend to be more intense and the flavor is a bit more intense that that which is in the glass jar. The sandstone jars are a whole other story of themselves. The manufacturer who creates the jars has been with us for quite some time and all of the jars are hand-made. The labels are put on by hand as well. It’s a really amazing man that owns the jar manufacturing and he’s an amazing human being. The talent that they have at the manufacturing facility is amazing. The fact that the labels are straight and perfect every single time, it’s mindboggling. It’s a cool story and they do amazing pottery to begin with, but the fact that we have been able to partner with them for such a long time which has been about100 years is amazing. The process is cool too. I believe that they have 50 employees and 33 work on the actual pots or some-thing of that nature. I’ve been there twice now and have toured the facility and to see them in action and it’s just cool. Even the color picking process is cool to see as each one goes with a launch of a specific mustard. The green was rosemary honey mustard, black is black truffle, off white is white truffle. You can also buy them individually as well.

AM: That’s really cool to know too! So you’re the Lead Chef and the North American Mustard Sommelier for the brand. What does that involve and what do you do day to day?

CHEF BC: Basically, I eat a lot of mustard! I think in general for me, I not only spread the love of Maille with who we are and what we do but also spreading the love of mustard in general. Being a Mustard Sommelier and the way that title came about, when Antoine-Claude Maillefirst decided that he would launch these boutiques, he wanted to have a Mustard Sommelier in every single boutique so that there was a specialist that could talk about the mustards. Whenever people came in asking questions, they could learn about the differences. So in my position, it’s about knowing mustards but also going through and developing recipes. Utilizing a recipe that not only uses mustard for a sandwich but how we can use mustard in a donut, mashed potatoes or any form of cooking with it as a seasoning and not just using it as a condiment. Research – I do a lot of it to find out whatever I can about mustard in general and understanding that it is referenced all the way back to the Bible and it’s the oldest known condiment that we have discovered that has been around for 3,000 years that we are aware of that has been found in clay pots in Germany. Understanding that side of it as well and understanding the subtle differences of the different kinds of mustards that are out there and why Maille is better and better from a Dijon standpoint. Dijon isn’t necessarily better than French’s or then Dusseldorf – a lot of it is personal preference. I find that all mustard has a place and a use, it’s just a matter of utilizing them correctly and I dofind Dijon to be the granddaddy of them all and hands down my favorite style of mustard.

AM: In many ways, you’re kind of like a mustard historian?

CHEF BC: To an extent. I do what I can. I kind of figure out as much as I can about the brand and about mustard in general. Understanding the seeds – living in the Hudson Valley, I don’t grow mustard because I have access to it that’s wild everywhere which is always awesome. I can walk anywhere in the fields and there is wild mustard strewn about. It’s being able to go and find that and to understand that I have friends who are wild foragers and they take me out in the woods with them to look for mushrooms and mustard greens and things like that. Again, it's making sure that I understand how it works so that when people ask me those questions, I can answer it to the best of my ability and be as educated as humanly possible.

AM: So what is the difference between mustard and Dijon?

CHEF BC: Ok, so Dijon is a mustard. Basically there are a ton of mustards in the world. You have your Dusseldorf, your hot mustards and then you have your Frenchs yellow which started originally as a creamy salad dressing. French’s was started because the man that created it thought there needed to be a form of mustard that was in the US. What actually sets Dijon apart from those other mus-tards is that it doesn’t have to come from Dijon, it just started there.

AM: Wow, I thought that Dijon was like Champagne.

CHEF BC: No, it’s not protected in that way. If you look at the back of Dijon mustard and if you look at the back of Maille, it has a simple set of ingredients. Some other Dijon mustards will include turmeric and other kinds of spices which isn’t really a true Dijon. As long as it follows by a certain set of guidelines, it can be considered a Dijon. So it has to be made with black or brown mustard seeds. That is the main mustard driver. Predominant-ly, you will find Dijon made out of brown mustard seeds because black is very volatile and they tend not to transfer very well in terms of shipping them. Then you use water, vinegar and salt. Originally Di-jon was made with verjuice which was the first press of the grape but it’s a very expensive ingredient and most people don’t make it with this anymore. We have made anniversary editions that have this in it, but it’s a lot harder to control and it’s like wine so it fluctuates a little more then vinegar. So water, vinegar and salt are crushed together. So it has to have 22%of that dry extract when all the water is removed and it can’t have more than 2%of the outer shell. So when you cut open a mustard seed, even if it’s brown – it’s still yellow on the inside. So think about mustard powder, they all look the same in general as the powder does. But it has to have less than 2% of that shell in there. Again the seeds can come from anywhere not just Dijon. One of the things that we do with Maille is that all of the seeds are non-GMO and we go through an extensive process to figure out which seeds are utilized. Other then that, that’s Dijon. So you take the seeds and you soak them in this water/vinegar/salt mixture so that they plump up and do their thing. They’re then processed to either be ground or in other ways as well. What ends up happening is throughout the process and especially with Dijon, that some of the spice is still intact. So when the grinding process is happening, the temperature is taken of the stones so that it’s not getting too hot and breaking down that spice. So heat is the enemy of heat if that makes sense. Especially when it comes to mustard. The way that we go about processing our seeds and the cool thing about it is that whenever you eat a spoonful of Maille, it will never make you cry or make you sweat. It will kind of come up through your olfactory senses and give you a little bit of a burn and dissipate back through your palette and that’s why we were so big in the courts in the 1700/1800’sis because a lot of the aristocrats wore makeup during that time and had wigs and the last thing that they wanted to have happen is to sweat through their makeup and cry in front of the commoners. The fact that we didn’t make them sweat or cry was a big bonus because of the way we process, our recipe and our ability to give them a well rounded Dijon mustard that was not overpowering and could be used in a number of ways.

AM: There seems to be a similarity in that wine has varietals and that mustard has various Dijons and mustards. In the wine world, there are set times for harvesting and picking. Does that exist for mustard as well?

CHEF BC: Well, it’s very similar to wine to a certain extent because we do have to wait for the mustard itself to go to seed.

We have a very determined window. It’splanted in the Spring it’s beautiful and yellow. Especially if you’re in the countryside of France or in Saskatchewan in Canada. Once it turns brown, that’s when you’re harvesting it in the fall. So you will get noticeable differences in regions depending on where you’re buying your seeds from. The higher quality Dijon is in Saskatchewan and in Burgundy. A lot of that is soil, temperature and things of that nature just like it is in wine. It’s one of the reasons why I think that Dijon goes so well with your Burgundy dishes. Because those dishes are heavier and being able to have this mustard cut through that is great. But when it comes playing with the flavor profiles, this will come into play because some seasons create a spicier mus-tard seed than others and there may be a different blending process that may have to take place. Different varietals of wine vinegars can change due to the flavor profiles of the mustard as well. But it’s not as drastic as a ’97 Bordeaux or a 2004 one or being affected by the California wildfires for example. It’s not as intricate as that but it can have slight variations.

AM: Obviously we love mustard on sandwiches what are some non-traditional ways that people wouldn’t think of incorporating Maille with?

CHEF BC: So people always freak out about this as my go-to answer. Really high-quality vanilla ice cream and a scoop of the Old Style Maille mustard on top of it. We don’t cut the seed as much it plays well and it’s a little bitter but it has to be a good quality ice cream. Mustard and chocolate go really well together – spice, vinegar, salt all play well with chocolate. Put it into your chocolate cake because the vinegar works well with the chemical reactions in there as well. Most chocolate cake especially when you’re doing red velvet, it contains vinegar anyways. There is some form of white distilled vinegar in there so using a white Dijon mustard as a replacement for that is something that I have done a couple of times. Also utilizing it as a seasoning which is a big one for me.

Think of Dijon as the same thing as a soy sauce, Worcestershire or a sea salt to an extent. If you add a teaspoon to a dish, itdoesn’’t necessarily have to taste like mustard. The goal is to wake up flavors and to help elevate other flavor profiles with-in a dish. Adding in some to your braises like if you are working with a short rib. Put a tablespoon into your braising liquid as you’re reducing it or after you have reduced it and see the difference in how it pops. I have added it to breads, once again not for it to taste like mustard but to give it a bit of something that makes you notice it and that there is something in there. Then there are times when you want it to taste like mustard. So I have braised chicken thighs in a whole jar of our Old Style with a little chicken stock, braised and placed in the oven, pulled them out and then put them on top of polenta or mashed potatoes. It’s absolutely killer! It’s not overpowering and when you have the fat of the potato, the stock, the dark meat of the chicken thighs – it plays so well and tastes so good. There is literally not a recipe unless you’re talking about certain desserts that I wouldn’t put mustard into. I have converted my wife into this and she says that never in a million years would she think that she likes mustard as much as she does now. Every time I make dinner she asks if Maille is in there. 9 times out of 10 I do and if I don’t, she grills me and asks if it would have tasted better with it. So then I have to go through the process of why was it that I just didn’t want to put it in there because I had had it 17 times this week or was it because I just thought it wouldn’t benefit the dish or was it that we should just put it on top? She’s been a trooper!

AM: As we’re in the holiday season, what are 3 dishes that you would do that for?

CHEF BC: Honestly one of the things that I love Dijon in is mashed potatoes and it makes everything on the plate kind of pop. Again, you don’t have to put a ton of it but it elevates every other dish on there. It’s killer as a ham glaze with Barley Malt Syrup which I have become obsessed with lately and it’s a random pick up at the grocery store. It’s a really cool molassesy – nuttiness. Those 2, herbs and chopped garlic can be rubbed on the outside of your ham once it’s about ¾ of the way done and place it on top. Let it caramelize – killer. The given is double eggs and putting it in there. Love it in vegetables especially the Old Style. You can just roast Brussel Sprouts and tossing that in there at the very end. For Thanksgiving this year, did Old Style Pickled Onions with champagne vinegar and a little bit of lemon zest and some thyme about 15 table-spoons of Old Style because it’s delicious.I had 2 onions sliced thin and brought the liquid to a boil, poured them on top of the onions. I let that set. I roasted the Brussel Sprouts with some chopped chestnuts and put that on top of it and then caramelized the vinegar mixture and added my last-minute seasoning on the Brussel Sprouts. It’s super versatile, you can put it on your stuffing or anything that you want. I’ve made compound butters to rub under chicken breast and turkeys before roasting them with our Old Style and our Originale. Our horseradish is really killer as well. Especially on the side of your charcuterie board right?

AM: It’s about lunchtime and I’m starting to think about having some myself!

CHEF BC: In talking about Athleisure and what you guys stand for, I’ve recently lost about 65 pounds and I utilized mustard a lot because it was a way for me to cut back on things that I would usually use butter or oil for. I utilized the mustard to get that flavor profile and that creaminess that I would have normally reached for a stick of butter to do that. So I went to a table-spoon of Dijon to get that flavor and its really healthy and good for you. It’s an anti-inflammatory and it’s anti-bacterial and things along that line as well. It helped me a lot in that journey as well as a means to lose weight and to eat smarter.

AM: I didn’t think of mustard as an anti-bacterial before but thinking back to the story that we started with, that makes sense!

IG @ChefBrandonC

@MailleUS

PHOTOS COURTESY | MAILLE

Hear Chef Brandon Collins on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on iHeart-Radio, Spotify, Apple Podcasts, AmazonMusic, Google Podcasts or wherever you enjoy your podcasts.

Read the Dec Issue #60 of Athleisure Mag and see Beyond the Condiment with Chef Brandon Collins in mag.

STOLEN MOMENTS WITH NIECY NASH

We have been fans of Niecy Nash for a number of years. Whether it was when we first saw her hosting one of our favorite shows, Clean House on The Style Network, her comedic talents in Reno 911! or her dramatic roles such as Netflix's When They See Us or FX on Hulu's Mrs. America - Niecy always steals the show with her dynamic personality and ability to absorb her role. Like many, we're fans of TNT's Claws where she plays Desna Simms who roles with some of the baddest manicurists who create nail art along with navigating the underworld of Palmetto, FL. Throughout the show, we have seen her rocking dazzling styles in front of the camera and bringing us into the world of nail artistry as well as showing usher directorial chops behind the camera! With the final and fourth season airing in 2021, we caught up with her in New Orleans where they are currently filming. She shares the importance of Christmas, the 2021 Staycation that we have all endured and upcoming storytelling projects.

ATHLEISURE MAG: What was the moment that you realized that you wanted to work in the entertainment industry?

NIECY NASH: I was 5 years old and I was watching TV with my grandmother and I saw the most gorgeous Black woman that I had ever seen in my little 5 years of living. I said, “Grandmama, who is that?” and she said, “Baby, that’s Lola Falana.”I said, “Ooo,” and I felt that in that moment, that was definitely stamped on my canvas of my imagination and I was like, that’s what I want to do – that right there.

AM: You know, you’re involved in so many projects and you’re constantly on the move, why is the holiday season so important to you?

NN: The holiday season is so important because there is so much connective tissue there. There’s so much time and space to bring families together. But because we have all been in this mandatory 2020 Staycation when we have had to stay in the house, it has really become about curating moments and memories in the best way that we can given the circumstances.

AM: What are ways that we can curate those memories as we continue into the holiday season since we are spending so much time at home.

NN: Girl, I’m glad you asked! I want to tell so many people what I have stumbled upon and that’s HP Printables. I just got married and I was able to through HP, create my own holiday card they offer free crafts and activities. I thought this was so interesting because we can’t go out. I can stay in and involve my family and to have fun. So I found the most gorgeous tulle skirt, all the way down to the floor. Guess where I went when I wore it?

AM: Where?

NN: To my sofa girl! I went to the sofa, laid out and took a picture. I made it into a holiday card! It was absolutely gorgeous! I have to tell everybody about this because it is something that you can do with your whole family. We were able to change and do different looks as well as wearing our pajamas. It was so much fun!

AM: Are there other things that this printer can also do?

NN: Well, girl, you’ve got some good questions today! Here’s the other thing that I love about it. It’s the fact that HP has a subscription program called InstantInk meaning that if you’re in the middle of a crafting project, or your children are using it or if you have an important task that you’re working on – you will never run out of ink. This is because the print-er will let it be known and like magic, the ink will pull up to your house so you don’t have to worry about that! I feel like they are really thinking about families because in this time that we are in right now, the fact that you have services that are free is good, the fact that they’re accommodating families so we’re not making extra trips – that’s good. And listen, here’s the uptick. It’s so easy that you can let the kids sit down and do the crafting and you can go take a much needed break, if you know what I’m saying! That’s the most important part.

AM: How do you take time for yourself especially during the holiday season when itis so busy?

NN: You know, I have what you call “stolen moments.” It may not be where you can sit down and have an entire hour, but you can curate maybe 10 or 15 minutes here and 10 to 15 minutes there to do those things that make you feel restored and renewed. Whether that’s a little book on tape, making a phone call to a loved one, going into the bathroom and closing your door to pluck your eyebrows and put on your favorite song. You just have to find stolen moments.

AM: We have enjoyed seeing you on a number of TV shows and movies over the past couple of decades. Being able to see you on screen and representing Black women is something that inspires so many people with the ability to see ourselves. We know that right now you’re filming the final season of TNT’s Claws and although you can’t tell us too many details, what can you say about this show and what can you tell us about projects that we should keep our eye out for?

NN: I’m filming Claws right now and we’re in our fourth and final season. So with big promises to our fans of the show, they will leave completely satiated with our show. They will not be disappointed!

In addition to that, in 2021, right at the top,I am doing a project for ABC that Jay-Z is producing called Women of the Movement and we’re going to be telling the Emmett Till story. That’s going to be great story-telling!

IG @NiecyNash1

PHOTOS COURTESY | Niecy Nash

Hear Niecy Nash on our show, Bungalow SK - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on iHeartRadio, Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

Read the Dec Issue #60 of Athleisure Mag and see Stolen Moments with Niecy Nash in mag.

THE BACHELOR S25. E3. | THE PLOT THICKENS

If you have yet to see tonight’s 3rd episode, spoilers are ahead! We start off tonight’s episode with the rose ceremony which was a cliffhanger from last week of The Bachelor. We catch up with the ladies at Nemacolin, who learn who will continue to advance. Although we’re bummed, Marylynn is eliminated and Victoria is given the rose. Interestingly enough, she explains that she has Sarah as her next target. Matt also eliminates Sydney, Kristen, Lauren and Alana.

The first group date includes the women writing their love letters to him. Much like what happened in The Bachelorette last season, the other portion of the women in the house were also invited to the date to hear it. On this date is Anna,Bri, Katie, Rachael, Sarah, Kit, Khaylah, Victoria, MJ and Serena C. They see Ashley Iaconetti introducing them to the next date. She reads portions of Chris Harrison’s book. The girls work on what they will share and Matt James also shares his as well. Everyone enjoys the stories and the women who were not on the participating portion of the date are sent back home. The other girls are able to go to the cocktail portion of the date.

The next date will be with Serena P. as a 1-on-1 date. We’ve noticed that Sarah has definitely struggled with the fact that she is dating Matt with multiple people. We saw her faint even though she already had a rose, when the next date card came, she didn’t even hang out with everyone else. And while Katie is chatting with Matt, she interrupts them! Although she allows them to finish Katie lets her know later that she needs to figure out her situation because it wasn’t appropriate for it to happen. Rachael gets the group rose.

Serena P’s up next with her date. Sarah has yet to make her presence her known to the group, but Matt James swings by and wants to talk to her. It seems like they’re talking about the same things that they talked about the night before and he encourages her to stay the course.

FINALLY Matt is ready to hang out with Serena P. They have a horse back riding date and then a charcuterie date outside. In addition to donkeys hanging out with them, they talk about their families and how they came to being on this journey. It really was a great way for them to get to know one another on a deeper level. They have a nice dinner and she gets the rose. They end her night with champagne in the hot tub by the fire.

Sarah has yet to see the women and an entire day and night has gone by. The women want her to face the mess that she has made. The final date card arrives and Sarah just materializes before its read. MJ tells her that she was “worried” about her as she had not been down to see them all day and that it was rude to not come down. Sarah explains that she is having a hard time grapsing everything and that she considered leaving. They all ask why she is having such an issue when she has had a 1-on-1 date. The girls hold her feet to the fire and let her know that she is selfish, calculating and manipulative. We also know that Victoria is definitely not a fan and Kit lets her know that she hopes that her relationship is strong with Matt because her time in the house will be uncomfortable due to her antics. Sarah tries to connect with MJ; however that doesn’t work. Once again, we see her in her room.

The next morning, Sarah is still staying away from the group. Katie swings by and says that she didn’t like what happened last night. Sarah claims that she is going to leave and it’s because of a combination of a few things. Katie tells her that if she feels she has a connection, then she needs to stay because she doesn’t want to be his backup plan. Sarah admits that she is not in a good headspace because of her own insecurities, but also because of her father only having weeks to live. Katie says that her father passed in 2012 and that if she had the ability to see him, she would and she understands her decision in knowing the full story. She tells the camera that he deserves the best and that she isn’t operating at her best right now.

She packs her bags and makes her way to talk to Matt. Now, earlier in this episode, he said he would come to her every day if he had to if she needed reassurance. We’ll see how it goes. Katie lets the group know that Sarah is going home and she tells the group that they need to keep it classy as they don’t know all of one another’s stories. Sarah arrives at Matt’s door and tells him that she feels alone there, has been attacked by the women in the house and missing her family. Matt says that he understands that that environment must be tough and that he wants her to stay. She explains that she has prayed about this and she feels called that she needs to go home to her family and that she is not ready for this. He lets her know that he won’t stop thinking about her, praying for her family and her dad. He lets her know that when she is ready, there will be a great guy for her even though it’s not him.

Each night, we’ll tweet about The Bachelor and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns if we were choosing right now! We will also say who we think should take it all.

We also suggest a podcast that we’re newly obsessed with, Wondery’s Bachelor Happy Hour which is hosted by Rachel Lindsay (contestant on The Bachelor Season 21; The Bachelorette Season 13) and co-hosted by Becca Kufrin (contestant on The Bachelor Season 22; The Bachelorette Season 14) to get their feedback!

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LAST WEEK

We learned a lot more about Matt James and the women that would be competing on the show. We thought that Hometowns would be given to Abigail, Bri, Jessenia and Khaylah.

WEEK 2

We didn’t get to see the second group date yet and of course, there isn’t a rose ceremony either. We’re going to stick with - Abigail, Bri, Jessenia and Khaylah.

WHO WE’RE PREDICTING WILL BE AT HOMETOWNS

ABIGAIL 25 - Beaverton, OR

BRI 24 - San Francisco, CA

JESSENIA 27 - San Antonio, TX

KHAYLAH 28 - Durham, NC

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THE BACHELOR CONTESTANTS

ABIGAIL 25 - Beaverton, OR

ALANA 26 - Toronto, ON

ALICIA 24 - NY, NY

AMBER 30 - Costa Mesa, CA

ANNA 24 - Chicago, IL

BRI 24 - San Francisco, CA

CAROLYN 30 - Los Angeles, CA

CASANDRA 25 - Newport Beach, CA

CHELSEA 29 - Brooklyn, NY

CORINNE 22 - Pomfret, CT

EMANI 25 - Albuquerque, NM

ILLEANA 25 - NY, NY

JESSENIA 27 - San Antonio, TX

KAILA 26 - Chicago, IL

KATIE 29 - Renton, WA

KHAYLAH 28 - Durham, NC

KIMBERLY 28 - Seattle, WA

KIT 21 - NY, NY

KRISTIN 27 - Jersey City, NJ

LAUREN 29 - Miami, FL

MAGI 32 - Adwa, Ethiopia

MARI 24 - Odenton, MD

MARYLYNN 28 - Studio City, CA

MJ 23 - Hudson, OH

PIEPER 23 - Happy Valley, OR

RACHAEL 24 - Cumming, GA

SANEH 25 - Denver, CO

SARAH 24 - San Diego, CA

SERENA C 24 - San Francisco, CA

SERENA P 22 - Toronto, ON

SYDNEY 28 - Nashville, TN

VICTORIA 27 - Los Angeles, CA

Read the latest issue of Athleisure Mag.

THE FINANCIAL EXPERIENCE WITH GRANT SABATIER

As we continue into the holiday season and get prepared to transition into the New Year, it's time to think about setting our goals. We chatted with best selling financial author Grant Sabatier about how we can assess where we are financially in based on our happiness and our goals. He shares his tips, how we can stay on budget during the holidays and setting ourselves up for success.

ATHLEISURE MAG: How important is it for you to have a plan for your budget?

GRANT SABATIER: It’s very hard in life to get to where you want to go if you don’t know where you are starting out from and you don’t have a roadmap. A budget is a roadmap and it helps you figure out where you are today, how much money you owe, how much you have saved and even more importantly, it helps you outline the steps that you need to take to get you towards your goals. So a budget is essential for any financial plan. But there is a lot of different ways to budget. A lot of people think that there’s just kind of one way that you have got to track everything on a spreadsheet and that it has to be super boring. But there are a lot of ways you can save and build a budget.

AM: How do you focus on staying within your budget when navigating a pandemic?

GS: Yeah, I think it’s actually a great opportunity to look at where you’re spending your money and to ask yourself 2 questions. #1 How happy did this purchase make me and #2 is it worth it? As we’re all in our homes during this time and we have a little bit of extra time, it’s actually the perfect time to be more mindful about your money. So getting out those credit card statements or those bank statements and just go line by line. Pour a cup of coffee or pour that glass of wine and just look at what you have spent over the past year and I know that that can be a little anxiety-producing, but looking at it through the lens of did this make my life better and is it worth it, is often an approach that people don't take. They tend to just look at the dollars and the cents. Then they get upset when they have over-spent or in some cases get excited when they have underspent. But when you’re looking through that different lens, I find that it makes it a lot easier to evaluate purchased because you should be spending money on those things that make you happy and bring you joy and cutting back on all of those things that don’t.

AM: Do you have tips for the holidays?

GS: Thankfully, we live during a time where it’s never been easier in history to comparison shop and to find a deal. We’ve all become sort of master Google search-ers and researchers and so it’s very easy to spend 15 – 20 minutes just looking for lower cost alternatives whether you’re looking for a present for the holidays or even more importantly, you’re looking to reduce your recurring expenses. Those recurring expenses those things that we spend on every month, that’s 12 times a year. So things like, your cable bill, your subscriptions and your streaming bill and even your cell phone. This gets me a lot. Americans pay thousands of dollars more than they need to for their cell phones. We often sign up for a plan and stay with the same carrier for a very long time and the fees continue to go up and we don’t evaluaten the other options. Just like it's easy to comparison shop there are incredible, affordable, no contract wireless providers like Total Wireless that can help you save if you have a family over $1,200 per year. That's something where the quality of the service is super high and it's very easy to find lower rates and at Total Wireless you can get unlimited talk and text on the best network in the country over a lot of the best carriers in this country.

AM: As the bestselling author of Financial Freedom: A Proven Path to All of the Money That You Would Ever Need, what can you tell us about this book?

GS: So the book follows my journey and the steps that I took from going from 24years old, broke and living with my parents after being unemployed after college to financial independence in 5 years at the age of 30. When I say Financially independent, I saved over $1 million and had really a lot more time and space in my life. So through that journey, I learned that a lot of the things that I had been taught about money, a lot of the things that are shared in the personal finance world were not only outdated – a lot of them were just in-correct. So just the simple idea that time is money and money is time, we hear that all the time but that’s the biggest myth of them all. Money is actually infinite and you can make more money, you can start a side hustle, pick up an extra job, change careers etc but you can’t get back the time. So whenever we’re working for money, we’re trading something that’s finite – our time, for something that’s infinite – money. So being more mindful about that is essential. The book is a step by step strategy that I took to be more mindful about money. Anyone can use this no matter where they’re at in their own financial life to have to help make, save and invest more money to have more freedom in their life.

AM: What are things that couples can do to be comfortable talking about finances?

GS: I love this question. Often in couples, one of them is interested in money and the other isn’t or maybe both of them aren’t interested in money. One of the biggest mistakes that couple make is that they focus on the numbers first and so they often have to come to a money conversation with a lot of stress because their debt has gone up or they have over-spent or something wasn’t clear. There was a job loss or they’re paying for taxes. So there’s often this stress when couples talk about money and it’s actually the #1reason today in America for a divorce. So there's a lot of stress around money conversations. What I encourage couples todo and instead of starting with the money, think about the life piece - what are our dreams over the next 5 - 10 years together. What do we want to accomplish and then using that vision of the future as a way to look at your money as the lens to look at your money through. Because money really is a pathway to freedom for the life that you love and you can use it as a couple to get to where you want to go. So think about what life you want to be able to live, come together on that vision and then work together to make that happen through your finances. So talk about the life piece first and use the money to support it as opposed to the other way around where we often talk about the money first and then try to pack our life into it. Over time, money is almost like a friend, you need to build a relationship with it and this is no different than with a couple. Coming at it through that lens, It end to find is a lot more effective.

AM: What tips do you have to optimize financial goals in the New Year?

GS: Start planning now! As uncomfortable as it is, take 30 mins a week over the next couple of weeks to look at what you spent the past year. Ask yourself did these purchases make me happy and then think about the 4 big expense categories and how you can reduce them. #1Housing – the average American spends over 40% of their income on housing. Interest rates are low and even though the housing market is competitive and rents are going a bit higher, think about your housing situation. Maybe you're still in a lease or a mortgage, do you want to move somewhere where there is a lower cost? Look at your transportation expenses. Do you really need that new car? Can you buy a used car? Look at your food expenses. How much money have you been spending on all of these food delivery apps during this time? Finally, your recurring expenses. Look at if you have a cable subscription or a magazine subscription or even a gym membership something that is compounding every month and is adding to your bill.

IG @MillionMoneyCom

@FinancialFreedom

PHOTO CREDITS | Grant Sabatier

Read the Dec Issue #60 of Athleisure Mag and see The Financial Experience with Grant Sabatier in mag.

THE ART OF THE SNACK | ALFIE'S BAR + KITCHEN

This month's The Art of the Snack takes us to Alfie's Bar & Kitchen where we find out about this organic and sustainable eatery. Chef Darren Pettigrew talks about what we should think about ordering from signature dishes to cocktails and how they have been navigating these past few months!

ATHLEISURE MAG: Chef Pettigrew, tell us about your culinary background and the influence for your style of cooking?

CHEF DARREN PETTIGREW: I studied at the best culinary college, the Dublin Institute of Technology for the Culinary Arts in Ireland. Earning a bachelor’s degree in culinary arts, I held a sous chef position at a young age at the National Yacht Club in Dublin. The menu changed daily, offering the best fish and seasonal game in Ireland. I went to London to stage at a couple of restaurants there but ended up working at the Da Vere Grand Connaught Rooms. I was lucky enough to be a partner in my own restaurant, Stella Maris, which I had for six years. I sadly lost it after Hurricane Sandy.

AM: What can guests expect when dining at Alfie’s Bar & Kitchen?

CHEF DP: Guest can expect to eat well and relax in a comfortable, casual atmosphere. We serve elevated comfort food and are very careful about where we source our products from. Our products are mostly organic and sustainable. Guests can also expect our service, staff, and drinks to always be on point.

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

CHEF DP: My inspiration comes from the seasons. I always look to see what’s good and available locally and at the market. The menu lightens up for spring and summer, but a couple of staples will always remain on year-round. People’s eating habits do change with the seasons.

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

CHEF DP: Our Mac & Cheese is hugely popular. It has Narragansett burrata cheese, Fresno chili and toasted panko breadcrumbs. Our Fish and Chips with a tempura batter flies out the door as well. Lastly, I would also highly recommend our Steak Frites with peppercorn sauce and hand-cut French fries.

AM: Tell us about your brunch offerings.

CHEF DP: Our brunch is very popular and has been super busy since we reopened our craft beer and cocktail bar. We execute a delicious brunch menu on the weekends. Our goal has always to over-deliver and surprise our guests with interpretations of classic brunch specials. What makes us stand out is that we offer two to three outrageous, over-the-top brunch specials which we always sell out of. We’re definitely the best brunch spot in the area and would give any other restaurant boasting the ‘best brunchin New York’ a good run for their money!

AM: What are 3 appetizers and/or desserts that we should try when at Alfie’sBar & Kitchen?

CHEF DP: Everyone loves to share our Parmesan Truffle Fries with a black garlic and truffle aioli. Our hot Spinach and Artichoke Dip with organic blue corn tortillas are also delicious. For dessert, we serve a signature individual chocolateBanoffee tarts with brûlée banana and torched marshmallow fluff. It doesn’t really get better than that!

AM: What are 3 cocktails that you sug-gest we should have when visiting?

CHEF DP: We have some really cool cocktails. Marshall Minaya is our beverage director and chief mixologist from our sister restaurant, Valerie. I would suggest The Money Clip, The Birds and the Bees, and our Purple Rain cocktail. These libations cover whiskey, gin and vodka!

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what methods are you do-ing to ensure that you’re available to your community?

CHEF DP: We adhere strictly to all the guidelines, so that we can make our guests visit as safe and memorable as possible.We also offer heated outdoor dining for those who are not comfortable eating in-side.

IG @AlfiesNYC

PHOTOS COURTESY | Alfie's Bar & Kitchen

Read the Dec Issue #60 of Athleisure Mag and see The Art of the Snack | Alfie’s Bar + Kitchen in mag.

9LIST STORI3S | CHEF BROOKE WILLIAMSON

Read the Dec Issue #60 of Athleisure Mag and see 9LIST STORI3S Chef Brooke Williamson in mag.

9LIST

Read the Dec Issue #60 of Athleisure Mag and see 9LIST in mag.

ATHLEISURE LIST | CITYROW

Founded by Helaine Knapp, CITYROW's Signature class format combines rowing intervals with strength training for a total body HIIT-style workout. This 50-minute class launched in their first studio and expanded to its studios nationwide. Their philosophy is that you can get an incredibly intense, effective workout, without putting your body at risk, so everything is low impact and purposefully designed to build a strong, resilient body.

CITYROW GO offers HIIT, Endurance, Strength and even Yoga classes, in multiple lengths and levels. There is truly something for everyone. New classes drop every week, and there is a library of hundreds of on-demand classes. Both the on-demand platform and the at-home rower launched in 2018.

CITYROW offers two different connect-ed rowing machines which are similar to the studio model but are optimized for the platform. The CITYROW GO Max Rower has a 19.5" sweat-resistant touchscreen for a fully immersive experience, and the CITYROW GO Classic Rower, which has a Bluetooth-enabled LCD monitor that you can connect to your own device. The CITYROW GO Rowers allow you to take classes, view live performance data, track your progress, set weekly goals and earn personal record.

Both rowers use water to create resistance as you row, have a beautiful sleek design and can stand to store, taking up minimal space when not in use.

The CITYROW GO App is available for both Apple and Android devices and you can do the classes using any rower. The app can even connect to certain Water Rower and Concept 2 models to stream your rowing data in real-time. In addition, there is also a lot of off rower content which includes Yoga and HIIT classes.

For those looking to gift themselves or others, CITYROW's only sale of the year is currently live as both the CITYROW GO Max and CITYROW GO ClassicRowers are $250 off for a limited time.

CITYROW

Visit CITYROW for studio locations.

www.cityrow.com

IG @cityrow

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

#TRIBEGOALS

Read the Dec Issue #60 of Athleisure Mag and see #TRIBEGOALS in mag.