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9DRIP | DOMINIC CIAMBRONE
PHOTO CREDIT | CBS/Golden Globe Awards
AWARDS SEASON | GOLDEN GLOBE AWARDS NOMINATIONS
Earlier today, the 81st Golden Globe Awards nominees were announced today. We will update this post again on Dec 13th to reflect the nominees for film categories. The event has yet to announce a host and will air on CBS as well as on Paramount+ on Sunday, January 7, 2024. Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.
BEST MOTION PICTURE, DRAMA
“Oppenheimer” (Universal Pictures)
“Killers of the Flower Moon” (Apple Original Films/Paramount Pictures)
“Maestro” (Netflix)
“Past Lives” (A24)
“The Zone of Interest” (A24)
“Anatomy of a Fall” (Neon)
BEST PICTURE, MUSICAL OR COMEDY
“Barbie” (Warner Bros.)
“Poor Things” (Searchlight Pictures)
“American Fiction” (MGM)
“The Holdovers” (Focus Features)
“May December” (Netflix)
“Air” (Amazon MGM Studios)
BEST DIRECTOR, MOTION PICTURE
Bradley Cooper — “Maestro”
Greta Gerwig — “Barbie”
Yorgos Lanthimos — “Poor Things”
Christopher Nolan — “Oppenheimer”
Martin Scorsese — “Killers of the Flower Moon”
Celine Song — “Past Lives”
BEST SCREENPLAYc, MOTION PICTURE
“Barbie” — Greta Gerwig, Noah Baumbach
“Poor Things” — Tony McNamara
“Oppenheimer” — Christopher Nolan
“Killers of the Flower Moon” — Eric Roth, Martin Scorsese
“Past Lives” — Celine Song
“Anatomy of a Fall” — Justine Triet, Arthur Harari
BEST PERFORMANCE BY AN ACTOR IN A MOTION PICTURE, DRAMA
Bradley Cooper — “Maestro”
Cillian Murphy — “Oppenheimer”
Leonardo DiCaprio — “Killers of the Flower Moon”
Colman Domingo — “Rustin”
Andrew Scott — “All of Us Strangers”
Barry Keoghan — “Saltburn”
BEST PERFORMANCE BY AN ACRETSS IN A MOTION PICTURE, DRAMA
Lily Gladstone — “Killers of the Flower Moon”
Carey Mulligan – “Maestro”
Sandra Hüller – “Anatomy of a Fall”
Annette Bening — “Nyad”
Greta Lee — “Past Lives”
Cailee Spaeny — “Priscilla”
BEST PERFORMANCE BY AN ACTRESS IN A MOTION PICTURE, MUSICAL OR COMEDY
Fantasia Barrino – “The Color Purple”
Jennifer Lawrence – “No Hard Feelings”
Natalie Portman – “May December”
Alma Pöysti – “Fallen Leaves”
Margot Robbie – “Barbie”
Emma Stone – “Poor Things”
BEST PERFORMANCE BY AN ACTOR IN A MOTION PICTURE, MUSICAL OR COMEDY
Nicolas Cage — “Dream Scenario”
Timothée Chalamet — “Wonka”
Matt Damon — “Air”
Paul Giamatti — “The Holdovers”
Joaquin Phoenix — “Beau Is Afraid”
Jeffrey Wright — “American Fiction”
BEST SUPPORTING ACTOR – MOTION PICTURE
Willem Dafoe — “Poor Things”
Robert DeNiro — “Killers of the Flower Moon”
Robert Downey Jr. — “Oppenheimer”
Ryan Gosling — “Barbie”
Charles Melton — “May December”
Mark Ruffalo — “Poor Things”
BEST SUPPORTING ACTRESS, MOTION PICTURE
Emily Blunt — “Oppenheimer”
Danielle Brooks — “The Color Purple”
Jodie Foster — “Nyad”
Julianne Moore — “May December”
Rosamund Pike — “Saltburn”
Da’Vine Joy Randolph — “The Holdovers”
BEST TELEVISION SERIES, DRAMA
“1923” (Paramount+)
“The Crown” (Netflix)
“The Diplomat” (Netflix)
“The Last of Us” (HBO)
“The Morning Show” (Apple TV+)
“Succession” (HBO)
BEST TELEVISION SERIES, MUSICAL OR COMEDY
“The Bear” (FX)
“Ted Lasso” (Apple TV+)
“Abbott Elementary” (ABC)
“Jury Duty” (Amazon Freevee)
“Only Murders in the Building” (Hulu)
“Barry” (HBO)
BEST PERFORMANCE BY AN ACTOR IN A TELEVISION SERIES, DRAMA
Pedro Pascal — “The Last of Us”
Kieran Culkin — “Succession”
Jeremy Strong — “Succession”
Brian Cox — “Succession”
Gary Oldman — “Slow Horses”
Dominic West — “The Crown”
BEST PERFORMANCE BY AN ACTRESS IN A TELEVISION SERIES, DRAMA
Helen Mirren — “1923”
Bella Ramsey — “The Last of Us”
Keri Russell — “The Diplomat”
Sarah Snook — “Succession”
Imelda Staunton — “The Crown”
Emma Stone — “The Curse”
BEST ACTRESS IN A TV SERIES, MUSICAL OR COMEDY
Ayo Edebiri — “The Bear”
Natasha Lyonne — “Poker Face”
Quinta Brunson — “Abbott Elementary”
Rachel Brosnahan — “The Marvelous Mrs. Maisel”
Selena Gomez — “Only Murders in the Building”
Elle Fanning – “The Great”
BEST ACTOR IN A TV SERIES, MUSICAL OR COMEDY
Bill Hader — “Barry”
Steve Martin — “Only Murders in the Building”
Martin Short — “Only Murders in the Building”
Jason Segel — “Shrinking”
Jason Sudeikis — “Ted Lasso”
Jeremy Allen White — “The Bear”
BEST SUPPORTING ACTOR, TELEVISION
Billy Crudup — “The Morning Show”
Matthew Macfadyen — “Succession”
James Marsden — “Jury Duty”
Ebon Moss-Bachrach — “The Bear”
Alan Ruck — “Succession”
Alexander Skarsgård — “Succession”
BEST SUPPORTING ACTRESS, TELEVISION
Elizabeth Debicki — “The Crown”
Abby Elliott — “The Bear”
Christina Ricci — “Yellowjackets”
J. Smith-Cameron — “Succession”
Meryl Streep — “Only Murders in the Building”
Hannah Waddingham — “Ted Lasso”
BEST LIMITED SERIES, ANTHOLOGY SERIES OR A MOTION PICTURE MADE FOR TELEVISION
“Beef”
“Lessons in Chemistry”
“Daisy Jones & the Six”
“All the Light We Cannot See”
“Fellow Travelers”
“Fargo”
BEST PERFORMANCE BY AN ACTOR, LIMITED SERIES, ANTHOLOGY SERIES OR MOTION PICTURE MADE FOR TELEVISION
Matt Bomer — “Fellow Travelers”
Sam Claflin — “Daisy Jones & the Six”
Jon Hamm — “Fargo”
Woody Harrelson — “White House Plumbers”
David Oyelowo — “Lawmen: Bass Reeves”
Steven Yeun — “Beef”
Best PERFORMANCE BY AN ACTRESS, LIMITED SERIES, ANTHOLOGY SERIES OR A MOTION PICTURE MADE FOR TELEVISION
Riley Keough — “Daisy Jones & the Six”
Brie Larson — “Lessons in Chemistry”
Elizabeth Olsen — “Love and Death”
Juno Temple — “Fargo”
Rachel Weisz — “Dead Ringers”
Ali Wong — “Beef”
BEST ORIGINAL SCORE, MOTION PICTURE
Ludwig Göransson — “Oppenheimer”
Jerskin Fendrix — “Poor Things”
Robbie Robertson — “Killers of the Flower Moon”
Mica Levi — “The Zone of Interest”
Daniel Pemberton — “Spider-Man: Across the Spider-Verse”
Joe Hisaishi — “The Boy and the Heron”
BEST PICTURE, NON-ENGLISH LANGUAGE
“Anatomy of a Fall” (Neon) — France
“Fallen Leaves” (Mubi) — Finland
“Io Capitano” (01 Distribution) — Italy
“Past Lives” (A24) — United States
“Society of the Snow” (Netflix) — Spain
“The Zone of Interest” (A24) — United Kingdom
BEST ORIGINAL SONG, MOTION PICTURE
“Barbie” — “What Was I Made For?” by Billie Eilish and Finneas
“Barbie” — “Dance the Night” by Caroline Ailin, Dua Lipa, Mark Ronson and Andrew Wyatt
“She Came to Me” — “Addicted to Romance” by Bruce Springsteen and Patti Scialfa
“The Super Mario Bros. Movie” — “Peaches” by Jack Black, Aaron Horvath, Michael Jelenic, Eric Osmond, and John Spiker
“Barbie” — “I’m Just Ken” by Mark Ronson, Andrew Wyatt
“Rustin” — “Road to Freedom” by Lenny Kravitz
BEST MOTION PICTURE, ANIMATED
“The Boy and the Heron” (GKids)
“Elemental” (Disney)
“Spider-Man: Across the Spider-Verse” (Sony Pictures)
“The Super Mario Bros. Movie” (Universal Pictures)
“Suzume” (Toho Co.)
“Wish” (Disney)
BEST PERFORMANCE IN STAND-UP COMEDY OR TELEVISION
Ricky Gervais — “Ricky Gervais: Armageddon”
Trevor Noah — “Trevor Noah: Where Was I”
Chris Rock — “Chris Rock: Selective Outrage”
Amy Schumer — “Amy Schumer: Emergency Contact”
Sarah Silverman — “Sarah Silverman: Someone You Love”
Wanda Sykes — “Wanda Sykes: I’m an Entertainer”
CINEMATIC AND BOX OFFICE ACHIEVEMENT
“Barbie” (Warner Bros.)
“Guardians of the Galaxy Vol. 3” (Disney)
“John Wick: Chapter 4” (Lionsgate Films)
“Mission: Impossible — Dead Reckoning Part One” (Paramount Pictures)
“Oppenheimer” (Universal Pictures)
“Spider-Man: Across the Spider-Verse” (Sony Pictures)
“The Super Mario Bros. Movie” (Universal Pictures)
“Taylor Swift: The Eras Tour” (AMC Theatres)
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9PLAYLIST | DUFF GOLDMAN
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THE 9LIST
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THE PICK ME UP
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ATHLEISURE BEAUTY
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AWARDS SEASON | CRITIC CHOICE AWARDS AWARDS NOMINEES
Earlier today, The Critics Choice Association (CCA) announced the TV category nominees for the 29th Annual Critics Choice Awards. This event will be hosted by Chelsea Handler who will be at the live broadcast on The CW on Sunday, January 14, 2024 (7:00 – 10:00 pm ET – delayed PT, check local listings).
On 12.13.23, this post has been updated to include the nominations that were announced on this date for the film category nominees.
Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.
TELEVISION NOMINATIONS FOR THE 29TH ANNUAL CRITICS CHOICE AWARDS
BEST DRAMA SERIES
The Crown (Netflix)
The Diplomat (Netflix)
The Last of Us (HBO | Max)
Loki (Disney+)
The Morning Show (Apple TV+)
Star Trek: Strange New Worlds (Paramount+)
Succession (HBO | Max)
Winning Time: The Rise of the Lakers Dynasty (HBO | Max)
BEST ACTOR IN A DRAMA SERIES
Kieran Culkin – Succession (HBO | Max)
Tom Hiddleston – Loki (Disney+)
Timothy Olyphant – Justified: City Primeval (FX)
Pedro Pascal – The Last of Us (HBO | Max)
Ramón Rodríguez – Will Trent (ABC)
Jeremy Strong – Succession (HBO | Max)
BEST ACTRESS IN A DRAMA SERIES
Jennifer Aniston – The Morning Show (Apple TV+)
Aunjanue Ellis – Justified: City Primeval (FX)
Bella Ramsey – The Last of Us (HBO | Max)
Keri Russell – The Diplomat (Netflix)
Sarah Snook – Succession (HBO | Max)
Reese Witherspoon – The Morning Show (Apple TV+)
BEST SUPPORTING ACTOR IN A DRAMA SERIES
Khalid Abdalla – The Crown (Netflix)
Billy Crudup – The Morning Show (Apple TV+)
Ron Cephas Jones – Truth Be Told (Apple TV+)
Matthew MacFadyen – Succession (HBO | Max)
Ke Huy Quan – Loki (Disney+)
Rufus Sewell – The Diplomat (Netflix)
BEST SUPPORTING ACTRESS IN A DRAMA SERIES
Nicole Beharie – The Morning Show (Apple TV+)
Elizabeth Debicki – The Crown (Netflix)
Sophia Di Martino – Loki (Disney+)
Celia Rose Gooding – Star Trek: Strange New Worlds (Paramount+)
Karen Pittman – The Morning Show (Apple TV+)
Christina Ricci – Yellowjackets (Showtime)
BEST COMEDY SERIES
Abbott Elementary (ABC)
Barry (HBO | Max)
The Bear (FX)
The Marvelous Mrs. Maisel (Prime Video)
Poker Face (Peacock)
Reservation Dogs (FX)
Shrinking (Apple TV+)
What We Do in the Shadows (FX)
BEST ACTOR IN A COMEDY SERIES
Bill Hader – Barry (HBO | Max)
Steve Martin – Only Murders in the Building (Hulu)
Kayvan Novak – What We Do in the Shadows (FX)
Drew Tarver – The Other Two (HBO | Max)
Jeremy Allen White – The Bear (FX)
D’Pharaoh Woon-A-Tai – Reservation Dogs (FX)
BEST ACTRESS IN A COMEDY SERIES
Rachel Brosnahan – The Marvelous Mrs. Maisel (Prime Video)
Quinta Brunson – Abbott Elementary (ABC)
Ayo Edebiri – The Bear (FX)
Bridget Everett – Somebody Somewhere (HBO | Max)
Devery Jacobs – Reservation Dogs (FX)
Natasha Lyonne – Poker Face (Peacock)
BEST SUPPORTING ACTOR IN A COMEDY SERIES
Phil Dunster – Ted Lasso (Apple TV+)
Harrison Ford – Shrinking (Apple TV+)
Harvey Guillén – What We Do in the Shadows (FX)
James Marsden – Jury Duty (Amazon Freevee)
Ebon Moss-Bachrach – The Bear (FX)
Henry Winkler – Barry (HBO | Max)
BEST SUPPORTING ACTRESS IN A COMEDY SERIES
Paulina Alexis – Reservation Dogs (FX)
Alex Borstein – The Marvelous Mrs. Maisel (Prime Video)
Janelle James – Abbott Elementary (ABC)
Sheryl Lee Ralph – Abbott Elementary (ABC)
Meryl Streep – Only Murders in the Building (Hulu)
Jessica Williams – Shrinking (Apple TV+)
BEST LIMITED SERIES
Beef (Netflix)
Daisy Jones & the Six (Prime Video)
Fargo (FX)
Fellow Travelers (Showtime)
Lessons in Chemistry (Apple TV+)
Love & Death (HBO | Max)
A Murder at the End of the World (FX)
A Small Light (National Geographic)
BEST MOVIE MADE FOR TELEVISION
The Caine Mutiny Court-Martial (Showtime)
Finestkind (Paramount+)
Mr. Monk’s Last Case: A Monk Movie (Peacock)
No One Will Save You (Hulu)
Quiz Lady (Hulu)
Reality (HBO | Max)
BEST ACTOR IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Matt Bomer – Fellow Travelers (Showtime)
Tom Holland – The Crowded Room (Apple TV+)
David Oyelowo – Lawmen: Bass Reeves (Paramount+)
Tony Shalhoub – Mr. Monk’s Last Case: A Monk Movie (Peacock)
Kiefer Sutherland – The Caine Mutiny Court-Martial (Showtime)
Steven Yeun – Beef (Netflix)
BEST ACTRESS IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Kaitlyn Dever – No One Will Save You (Hulu)
Brie Larson – Lessons in Chemistry (Apple TV+)
Bel Powley – A Small Light (National Geographic)
Sydney Sweeney – Reality (HBO | Max)
Juno Temple – Fargo (FX)
Ali Wong – Beef (Netflix)
BEST SUPPORTING ACTOR IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Jonathan Bailey – Fellow Travelers (Showtime)
Taylor Kitsch – Painkiller (Netflix)
Jesse Plemons – Love & Death (HBO | Max)
Lewis Pullman – Lessons in Chemistry (Apple TV+)
Liev Schreiber – A Small Light (National Geographic)
Justin Theroux – White House Plumbers (HBO | Max)
BEST SUPPORTING ACTRESS IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Maria Bello – Beef (Netflix)
Billie Boullet – A Small Light (National Geographic)
Willa Fitzgerald – The Fall of the House of Usher (Netflix)
Aja Naomi King – Lessons in Chemistry (Apple TV+)
Mary McDonnell – The Fall of the House of Usher (Netflix)
Camila Morrone – Daisy Jones & the Six (Prime Video)
BEST FOREIGN LANGUAGE SERIES
Bargain (Paramount+)
The Glory (Netflix)
The Good Mothers (Hulu)
The Interpreter of Silence (Hulu)
Lupin (Netflix)
Mask Girl (Netflix)
Moving (Hulu)
BEST ANIMATED SERIES
Bluey (Disney+)
Bob’s Burgers (Fox)
Harley Quinn (HBO | Max)
Scott Pilgrim Takes Off (Netflix)
Star Trek: Lower Decks (Paramount+)
Young Love (HBO | Max)
BEST TALK SHOW
The Graham Norton Show (BBC America)
Jimmy Kimmel Live! (ABC)
The Kelly Clarkson Show (NBC)
Last Week Tonight with John Oliver (HBO | Max)
Late Night with Seth Meyers (NBC)
The Late Show with Stephen Colbert (CBS)
BEST COMEDY SPECIAL
Mike Birbiglia: The Old Man and the Pool (Netflix)
Alex Borstein: Corsets & Clown Suits (Prime Video)
John Early: Now More Than Ever (HBO | Max)
John Mulaney: Baby J (Netflix)
Trevor Noah: Where Was I (Netflix)
Wanda Sykes – I’m an Entertainer (Netflix)
FILM NOMINATIONS FOR THE 29TH ANNUAL CRITICS CHOICE AWARDS
BEST PICTURE
“American Fiction” (MGM)
“Barbie” (Warner Bros.)
“The Color Purple” (Warner Bros.)
“The Holdovers” (Focus Features)
“Killers of the Flower Moon” (Apple Original Films/Paramount Pictures)
“Maestro” (Netflix)
“Oppenheimer” (Universal Pictures)
“Past Lives” (A24)
“Poor Things” (Searchlight Pictures)
“Saltburn” (Amazon MGM Studios)
BEST ACTOR
Bradley Cooper — “Maestro”
Leonardo DiCaprio — “Killers of the Flower Moon”
Colman Domingo — “Rustin”
Paul Giamatti — “The Holdovers”
Cillian Murphy — “Oppenheimer”
Jeffrey Wright — “American Fiction”
BEST ACTRESS
Lily Gladstone — “Killers of the Flower Moon”
Sandra Hüller — “Anatomy of a Fall”
Greta Lee — “Past Lives”
Carey Mulligan — “Maestro”
Margot Robbie — “Barbie”
Emma Stone — “Poor Things”
BEST SUPPORTING ACTOR
Sterling K. Brown — “American Fiction”
Robert DeNiro — “Killers of the Flower Moon”
Robert Downey Jr. — “Oppenheimer”
Ryan Gosling — “Barbie”
Charles Melton — “May December”
Mark Ruffalo — “Poor Things”
BEST SUPPORTING ACTRESS
Emily Blunt — “Oppenheimer”
Danielle Brooks — “The Color Purple”
America Ferrera — “Barbie”
Jodie Foster — “Nyad”
Julianne Moore — “May December”
Da’Vine Joy Randolph — “The Holdovers”
BEST YOUNG ACTOR/ACTRESS
Abby Ryder Forston — “Are You There God? It’s Me, Margaret”
Ariana Greenblatt — “Barbie”
Calah Lane — “Wonka”
Milo Machado Graner — “Anatomy of a Fall”
Dominic Sessa — “The Holdovers”
Madeleine Yuna Voyles — “The Creator”
BEST ACTING ENSEMBLE
“Air”
“Barbie”
“The Color Purple”
“The Holdovers”
“Killers of the Flower Moon”
“Oppenheimer”
BEST DIRECTOR
Bradley Cooper — “Maestro”
Greta Gerwig — “Barbie”
Yorgos Lanthimos — “Poor Things”
Christopher Nolan — “Oppenheimer”
Alexander Payne — “The Holdovers”
Martin Scorsese — “Killers of the Flower Moon”
BEST ORIGINAL SCREENPLAY
“Air” — Alex Convery
“Barbie” — Greta Gerwig, Noah Baumbach
“The Holdovers” – David Hemingson
“Maestro” — Bradley Cooper, Josh Singer
“May December” — Samy Burch
“Past Lives” — Celine Song
BEST ADAPTED SCREENPLAY
“Are You There God? It’s Me, Margaret” — Kelly Fremon Craig
“All of Us Strangers” — Andrew Haigh
“American Fiction” — Cord Jefferson
“Killers of the Flower Moon” — Martin Scorsese, Eric Roth
“Poor Things” — Tony McNamara
“Oppenheimer” — Christopher Nolan
BEST CINEMATOGRAPHY
Matthew Libatique – Maestro
Rodrigo Prieto – Barbie
Rodrigo Prieto – Killers of the Flower Moon
Robbie Ryan – Poor Things
Linus Sandgren – Saltburn
Hoyte van Hoytema – Oppenheimer
BEST PRODUCTION DESIGN
Suzie Davies, Charlotte Dirickx – Saltburn
Ruth De Jong, Claire Kaufman – Oppenheimer
Jack Fisk, Adam Willis – Killers of the Flower Moon
Sarah Greenwood, Katie Spencer – Barbie
James Price, Shona Heath, Szusza Mihalek – Poor Things
Adam Stockhausen, Kris Moran – Asteroid City
BEST EDITING
William Goldenberg – Air
Nick Houy – Barbie
Jennifer Lame – Oppenheimer
Yorgos Mavropsaridis – Poor Things
Thelma Schoonmaker – Killers of the Flower Moon
Michelle Tesoro – Maestro
BEST COSTUME DESIGN
Jacqueline Durran – Barbie
Lindy Hemming – Wonka
Francine Jamison-Tanchuck – The Color Purple
Holly Waddington – Poor Things
Jacqueline West – Killers of the Flower Moon
Janty Yates, David Crossman – Napoleon
BEST HAIR AND MAKEUP
Barbie
The Color Purple
Maestro
Oppenheimer
Poor Things
Priscilla
BEST VISUAL EFFECTS
The Creator
Guardians of the Galaxy Vol. 3
Mission: Impossible – Dead Reckoning Part One
Oppenheimer
Poor Things
Spider-Man: Across the Spider-Verse
BEST COMEDY
American Fiction
Barbie
Bottoms
The Holdovers
No Hard Feelings
Poor Things
BEST ANIMATED FEATURE
The Boy and the Heron
Elemental
Nimona
Spider-Man: Across the Spider-Verse
Teenage Mutant Ninja Turtles: Mutant Mayhem
Wish
BEST FOREIGN LANGUAGE FILM
Anatomy of a Fall
Godzilla Minus One
Perfect Days
Society of the Snow
The Taste of Things
The Zone of Interest
BEST SONG
“Dance the Night” – Barbie
“I’m Just Ken” – Barbie
“Peaches” – The Super Mario Bros. Movie
“Road to Freedom” – Rustin
“This Wish” – Wish
“What Was I Made For” – Barbie
BEST SCORE
Jerskin Fendrix – Poor Things
Michael Giacchino – Society of the Snow
Ludwig Göransson – Oppenheimer
Daniel Pemberton – Spider-Man: Across the Spider-Verse
Robbie Robertson – Killers of the Flower Moon
Mark Ronson, Andrew Wyatt – Barbie
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PHOTO CREDITS | ABC The Golden Bachelor/John Fleenor
THE GOLDEN BACHELOR S.1 E.8 | FINALE + AFTER THE FINAL ROSE
PHOTO CREDITS | ABC The Golden Bachelor
We’re back after a break for Thanksgiving and we finally get to see how it all ends on The Golden Bachelor. Jesse Palmer promises that we will definitely have some twists and turns as we watch how Gerry will navigate this experience. Back in Costa Rica, he chats with his 2 daughters and his granddaughters who came out to meet the final women, Theresa and Leslie. You can see how close their bond is as well as how they want him to enjoy his experience.
First up is Theresa who bonds well with his family. She lets them know that her story is very similar to Gerry’s in terms of marrying her high school sweetheart and also seeing him get sick and pass away. She makes a great impression and later on when she is alone with him, she lets him know that she only wants to be proposed to if he is 1000% sure. He promises her that.
Back in the studio, there are various people from across the franchise that is in attendance. It’s always nice to see people and those that they are with as well as those that we will see again in future seasons.
Leslie meets the family and it seems like he is more at ease with her and has a lot more jokes that he shares with her. It seems like the family likes both women. It seems like whoever is on the second date with Gerry gets an awkward version of him that starts to mentally step away from who he is with. Leslie picks up on it and feels that she will address it when they are on the later portion of their date.
He lets her know that the process can be a lot but that he’s happy that she is there and that although he had a dip, it’s time for them to focus and have fun. She gifts him a book that has their memories from their time together from cards, photos and more! The book is also blank for more chances to fill up. He thanks her for being a blessing and she lets him know that she can’t imagine being without them. She tells him that he loves her and he doesn’t say it back. He’s emotional and she asks if he has something to tell her and he just says that the decision is a lot harder than he thought and that it is impossible. He leaves her, cries in the stairwell, and she feels that she’s not sure on where they stand. He decides to go back and talk with her to say what was on his mind. He tells her that he has fallen in love with Theresa and that that is the direction that he is going to take. Leslie says that everything that he told her the other night was a lie. She tells that they weren’t off, that he was off today and wants to know where things went wrong. He tells that things just evolved and that she shouldn’t feel awful. She tells him that she can feel whatever way she wants and she tells him that he went down a path, made her feel assured, and then he took a turn and left her there. She tells him that she fell in love with him and his family and at least she won’t have to go through the process of walking out in the gown and dress on the platform to be even more embarrassed. Jesse’s face watching it looks so disheartened. Gerry seems torn up over what happened as well.
Leslie is on the couch and you can see that she is still affected by what happened. She walks us through the days leading up what we just saw. Jesse lets her know that Gerry is there to talk with her so that she can find out more about what took place. She tells him her thoughts and that even though we didn’t hear everything that took place in their overnight, she lets him know that what he said, didn’t match what he ultimately did to her. He tells her he tried to focus on each relationship and sometimes he got caught up in the moment and said I love you. She says that she hears what he’s saying, but she can’t say that she forgives him.
We’re back in Costa Rica as both Theresa and Gerry prepare to see one another. They meet one another on the platform and we know that he intends to ask her to marry him. We also know that if he asks, Theresa will say yes. She tells him that she wants to spend the rest of her life with him. He tells her that she’s not the right person to live with, she’s the right person that he doesn’t want to live without. He asks her to marry him. He gives her the final rose, the Golden Rose.
The couple finally make their way to the stage. With their first public experience, they can finally let everyone know - apparently, she didn’t even tell her sisters! Interestingly, we learn that on Jan 4th, Gerry and Theresa are getting married live on ABC and then on Jan 22nd, we’ll get to watch Joey start his Bachelor journey!
Each night during this season, we tweeted about The Golden Bachelor and you were able to chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we let you know who our faves were from the last episode and if we’ve changed up since then as we got closer to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
GERRY CHOSE
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
Featured TV Show
ATHLEISURE MAG ISSUE #95 | DOMINIC CIAMBRONE AKA THE SURGEON
In this month’s issue, our front and back cover story is with pioneering custom footwear designer Dominic Ciambrone, aka The Surgeon. He is known for creating coveted exotic sneakers whether collaborating with his celebrity clients or in partnership with brands including Bentley Motors, Nike, Lanvin, Gucci, and more. We talk about how he got into this industry, being self-taught, working on projects, SRGN Academy, SRGN Studios, The League and more.
This month, we have our fashion editorial ‘Tis the Season that we did in collaboration with The Algonquin Times Square Hotel, Autograph Collection. In addition to this model shoot, we also have an interview with the hotel's General Manager, Willis Loughhead who talks about the literary and Hollywood history of this hotel which was frequented by John Barrymore, Dorothy Parker, Tallulah Bankhead, indepth coverage into the hotel for guests, and more.
We also have interviews with the cast from STARZ POWER BOOK III: Raising Kanan. MeKai Curtis, Joey BadA$$, and London Brown talk about the 3rd season which premieres on Dec 1st. We talk about what we can expect this season, how they prepare to play their bigger than life characters, and more. Another one of our favorite shows kicked off its 2nd season, Max's Rap Sh!t which focuses on a rap duo navigating the South Florida music scene and beyond. We sat down with Daniel Augustin who plays Maurice to talk about the season, the importance of Haitian representation, as well as his personal music and production projects that he is working on.
We also took a moment with the founder of Lagree Fitness, Sebastien Lagree to talk about his method, equipment that he is created and what he has coming up in the next few months with his popular brand.
We also caught up with Celebrity Event Planner/Designer, Jung Lee. We have been a fan of her work that has included celebrity functions, weddings, corporate events, the 76th TONY Awards Red Carpet, the Biden Administration's first White House State Dinner with France in 2022 as well as their Republic of Korea State Dinner earlier this year. She has been featured in Vogue and Bride's as well as a number of TV segments. We talk about how she got into this industry, how she grew her event planning business FÊTE, why she created her curated store Jung Lee New York and how we can make holiday planning at home easier for friends and family that come over.
We also enjoyed talking with songwriter/producer, Toby Gad who is known for writing such hits as Fergie's Big Girl's Don't Cry, Beyoncé's If I Were a Boy, and so much more! We talked about how his family influenced him to be in the music industry, how he navigated it, his creative process, collaborating with artists, and his lates project Piano Diaries that reimagines his biggest hits stripped down and with modern artists.
This month, we also celebrated the 40th Anniversary of Casio's G-Shock where we looked back at the innovations that they have made in the industry as well as collaborations and special projects that they have been part of. They will be auctioning off Project #2, an 18K gold watch that is a 1 of 1 at Phillips Auction House next month. During the press conference, the Prince of Reggaeton, J Balvin shared his thoughts on the brand, and how it was part of his upbringing in Columbia. Later on that night, he treated us to a private concert.
This month's The Art of the Snack comes from Bohemien Bar in Brooklyn where cocktails, an inspired menu and the perfect sound come together for an epic night. This month's Athleisure List comes from Remedy Place a wellness membership destination here in NYC and in LA that allows you to get an array of treatments that align with your self-care goals. We also have 87 Ludlow, a Filipino-Spanish tapas focused restaurant that is the perfect way to keep our taste buds inspired.
This month’s 9PLAYLIST comes from Chef and TV Personality, Duff Goldman as well as Songwriter/Producer, Toby Gad. Our 9DRIP comes from our cover, Dominic Ciambrone. Our 9LIST STORI3S comes from Lagree Fitness' Sebastien Lagree. Our 63MIX ROUTIN3S comes from Actress, Model, and Activist, Maggie Q and Netflix's Emily in Paris star, Samuel Arnold. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Food Network's Bobby's Triple Threat, Chef Tiffany Derry, Executive Chef Steven Barrantes of Bohemien Bar, and Gaby Dalkin of What's Gaby Cookin'.
Read the NOV ISSUE #95 of Athleisure Mag.
Featured
FORCES OF NATURE | LAIRD HAMILTON & GABRIELLE REECE
We're excited for this month's cover as we have a powerhouse couple that is known for dominanting the beach and the water! We have Beach Volleyball great, Gabby Reece. We always enjoyed seeing her on a number of her Nike commercials, gracing the covers of Elle, and being in a number of shows appearing as herself. As someone who modeled, performed during her matches, is a TV personality, fitness/wellness expert and continues that passion of wellness with her podcasts, projects and is the Co-Founder with her husband Laird Hamilton with their brands that include Laird Superfood, Laird Apparel, and XPT (Extreme Performance Training).
Laird Hamilton is the ultimate waterman, pioneer in action sports (he is known for crossover board sports including being the co-inventor of tow-in-surfing, stand-up paddle boarding, and hydrofoil boarding) and big wave surfing legend! He is an inventor, author, stunt man (he performed the stunts in James Bond's Die Another Day in the opening sequence), model, producer, TV host, fitness and nutrition expert, and adrenaline junkie. His passion for wellness and nutrition, led him to him Co-Founding Laird Superfood.
Last fall, we talked with Gabby Reece and we knew then that we'd love to have her and Laird together to find out more about them, their businesses, their assortment, how they navigate their coupleship in business and their partnership.
ATHLEISURE MAG: It is so great to be able to chat with you guys! We had the pleasure of chatting with Gabby last fall and we were talking about power couples, so it’s great to have you both! As she knows, Athleisure Mag’s Co-Founders are also a couple so it’s good vibes all around.
GABBY REECE: Hello!
LAIRD HAMILTON: Well yeah, you know, mixing work and pleasure is always dangerous!
AM: It is always dangerous; it can definitely be tricky cocktail.
LH: It can be or it can be all natural!
AM: Well there are moments on each side depending on the moments we're caught in!
It’s exciting to be able to talk about Laird Superfood and the businesses that you both have together. I know that readers will be so excited as well. The last time I chatted with Gabby, we talked about her background and career. So to catch our readers up, when did you fall in love with surfing and what do you love about being an iconic waterman as you’re so talented?
LH: Well, I think that my relationship with the ocean and water happened very early. My mom had stories of me crawling towards water before I could walk. So I think that I was just drawn to water and I think that that’s pretty natural because we are water. So my kind of relationship with water started before I could remember and then my surfing, I think that I had my own board – I mean usually I had pieces of boards because in those days, there were no boards for kids. There were no boogie boards or anything like that. Usually, you got a piece of a broken board from an adult and then you made that your board! So, I always just thought in terms of swimming and surfing, that was what you did and that that was what everybody does. So if someone said, “I don’t swim,” when I was younger, I felt like saying that you don’t swim was like saying that you don’t walk.
AM: Right!
LH: Yeah, it’s like, “is there something wrong?” But yeah, it’s in my foundation.
AM: That’s amazing and what was the moment when you realized that you both wanted to launch these businesses together? How did it take place and how did you decide on who would do what?
GR: Well, in the case of Laird Superfood, well most of our businesses actually, were almost accidents. Laird Superfood was not on purpose. It was based on a drink that Laird was making in our kitchen and shared with his friends before they would train and go out in the water.
One of these friends would ask what’s in it and how much it was. One of our other friends who is the other Co-Founder, is a serial entrepreneur and he thought that if Laird benefits from it and he was feeling this, maybe we can create this for other people and so Laird Superfood was created in 2015 around the premise of Laird originally sharing something that was working for him.
LH: Yeah, and I think that our desire to have businesses had stemmed before that. I think that just being athletes and then I would kind of say, supporting other businesses as you evolve, I think that it is only natural that you would want to go into as I describe – being your own sponsor.
AM: Oh yeah!
LH: So once you build your brand to a certain level, it was like, “ok, we’ll go into business,” but like the businesses themselves came organically like Gabby said. It either came through a habit we had or some other practice that we were doing and that seemed the easiest given the authenticity. So, it was real authentic and it was not something that seemed like we were making something that was a departure from our philosophy and our beliefs which I think is really important because then everything becomes a lot easier because you’re not trying to learn how you’re going to support the business. You’re already naturally doing it.
GR: Our roles were almost an extension of how our everyday lives go. I think that we naturally have different strengths and things that we lean into and those showed up as well in the business. So on the business side, Laird is one of the gatekeepers and he is the creative and always curious and messing around with concoctions if you will.
LH: It’s like we built a house together and that can either get people to be in a deeper relationship or not be in one after depending on people’s roles. I think that it’s similar in that the businesses are similar to building a house. I’m all about the structure of it, how strong is it, where’s the drainage and Gabby’s into the aesthetics like in the situation of Laird Superfood, I’m about the function of the products. Gabby is about the flavor and the taste of it. She makes the house look pretty and taste good, it’s wonderful. I’m like, “ok, does it support me, does it do the thing and how does it all work?” Then there’s also some overlap, but that’s kind of the basis of our teamwork.
AM: Well I’m a huge fan of the Hydrate + Electrolyte Coconut Water packets and the Prebiotic Daily Greens. Those are my 2 favorites. I’m not a coffee drinker. How do you guys decide on the types of products that will be in the Laird Superfood assortment?
GR: Well, a lot of this was an extension. First of all, it’s always a commitment to the ingredients. So whatever it’s going to be – it’s going to focus on can we make this with a value, make it taste great, and still follow our guidelines for real ingredients. With something in the case of the Hydrate On the Go, and the greens they are good as there's a lot of gaps in people’s nutrition. We are huge advocates of being able to get everything from your food, that’s what we want from you. It’s pretty hard to do with the quality of our soil and hence, that’s the greens. Hydration is – a lot of times, things that are on the market are really loaded with sugars and things like that. So we thought, “ok, people are really looking for high quality hydration without a ton of added sugar. That made a lot of sense and that really stems from Laird’s deep relationship with drinking coconuts himself! He'd come in from surfing and literally cut a coconut down in Kawaii and hence, the freeze-dried coconut at the source and adding some of the minerals.
LH: And also the philosophy that the ratios in nature are perfect. When you start trying to play with those, I think that you run into trouble, so like Gabby said, I think that we implement the kind of values such as adding in whole food ingredients or food-based ingredients. Your body is more used to those things and so it’s not like, “what’s this foreign object?” It doesn’t have to pull away from and take away from your own body’s health in order to deal with it. I think that that’s one of the places in looking at areas where people are lacking in their diet. We’re looking at the convenience of it, how easy is it – you just put it in there and you drink it. We’re looking for areas in people’s lives where we can best benefit them so we look at their daily rituals. That’s the philosophy of the brand. It’s a daily ritual and you know that you’re going to have to hydrate, you know that you’re gonna at some point need some snacks. We’re going to make bars. I’m not a huge snacker myself, but people are gonna snack, so can we supply them with good things on a daily basis? Again, one of the values is if you’re doing something everyday, that you really wanna try to make that a good habit.
AM: Right.
LH: Because it’s a culmination over time. So a little bit of good over a long time is a lot of good! A little bit of bad over a long period of time is bad. I think that sometimes we think that it’s a little bit of bad so it’s not a problem because it’s a little bit, but then you’re like, “well yeah, a little bit all of the time can eventually accumulate.”
AM: It starts stacking.
LH: Yeah, there’s some stuff in there.
AM: As we’re in the fall and we’re looking towards the holiday, are there any products that are new that are going to be out?
GR: Well we have some incredible instant products –
LH: Ooo yes. So we make chai – we make Instant Chai, Instant Matcha –
GR: Pumpkin Spice –
LH: Pumpkin Spice will be the holiday –
GR: And then Peppermint Mocha.
LH: Peppermint Mocha, yes.
GR: We’ve got some grown men around here who swoon for that stuff, so the thing that I love about these products is that they’re seasonal and we want to honor that people really love these flavors and these traditions. Like it reminds them of the holidays, but we’re able to do it in a way that the ingredients are excellent and you don’t have to sacrifice that experience. So we have it in pumpkin, we have it in a lot of things.
LH: Multiple!
GR: We have it in instant products, a creamer, a bar, and our liquid creamer as well.
LH: We’re going hard after the pumpkin spice! I mean, it’s something that I really enjoy and I think that I may have eaten a few whole pumpkin pies during Thanksgiving over the years haha!
AM: What are your favorite foods that you like eating from your brand?
GR: Well for me personally, I’m not a matcha or a chai person, but our people who love matcha and chai – we have a high quality matcha and really great chai. But for me, I’m using obviously the coffees and creamers. I personally, go for the mocha, Laird is a turmeric guy.
“Because it’s a culmination over time. So a little bit of good over a long time is a lot of good! A little bit of bad over a long period of time is bad. I think that sometimes we think that it’s a little bit of bad so it’s not a problem because it’s a little bit, but then you’re like, “well yeah, a little bit all of the time can eventually accumulate.”
LH: Believe me, hers is not a coffee, it’s a hot chocolate that happens to have coffee in it, but you wouldn’t know it’s coffee in it.
GR: When we travel, we use our instant products. So, the instant latte, what’s great is that people who are now working in the office, all you have to do is add hot water. So, we have all of these incredible flavors and let’s say you’re on an airplane and you’re hungry, but you don’t want to eat that airplane food. It really curbs you.
LH: Yeah, the convenience of the powders, especially the instant products, makes it simple. You just get a cup of hot water. I’ll go into a lot of coffee shops where I know that I won’t be able to get a cup of really good coffee without just burying it in a bunch of sweeteners to cut how bad the coffee is. So, I’ll just get hot water and add that product to it. But the bars, the greens – Gabby is on the greens.
GR: I use the greens in the morning.
LH: All the time –
GR: I use the greens in the morning first thing. So, most of us are dehydrated in the morning because hopefully we have been sleeping for 8 hours. So, the way that I use the greens is that I put it in water first so that I can get that big glass of water which we need to do anyway. But because there’s no fillers in the greens and things like that and Laird mentioned the ingredients, your body does know what to do with it. I always feel like I’m on an empty stomach and I can just get everything in there.
LH: I like to use mine in a meal.
GR: Yeah, so, we’re opposite.
LH: Yeah, I like mine in a meal, because I’m already in digestive mode.
GR: Yeah.
LH: So, I’m going to digest and of course, the hydration products are always good after training, before training.
GR: That’s really important too for people to go to bed hydrated, especially women – hydrated. It’s hard on our hearts, literally to be dehydrated. The stress that it causes increases even more when we’re sleeping. It’s really important as a reminder in general however people want to be able to hydrate.
AM: Are there product categories that you don’t have now, but you are looking to add to the brand? Like if you had a wish me list?
LH: Well we’ve had, yeah, a list that we are considering like baked goods. It’s stuff that we have dabbled in before. So there are other areas that we are interested in. The truth is that we have a quite a few categories within what we have already to continue to develop. Because, you know, the greens, the bars, the creamers, the instant fuel products – there’s always another flavor too!
GR: And our coffees are excellent and also –
LH: Yeah!
GR: It’s been fortunate that that has been expanded so that we can add adaptogens and other nutrition into the coffee itself. So again, finding these little ways to sneak in the good stuff without compromising –
LH: We’re doing whole beans and ground. We’re already working on some samples for some instant coffees as well. We have the instant lattes, but we were also looking at the instant coffees as well just because of the convenience and I think that people really enjoy instant coffee because you get a faster absorption.
GR: Yeah. And we learned one thing from business for sure, which is to try to focus a little bit and to do a good job there. So, I would say that although we have all of these things that we really love, we’re also trying to offer and to educate our audience and to do a good job with what we have right now.
AM: We can imagine. Tell me about XPT. We were looking at it in prep for this interview and there are so many things that are around that and you have an event coming up – your retreat. Our readers would be interested in hearing about this as well.
GR: So XPT is -
LH: Sort of another one of those –
GR: It’s an extension of what we were naturally already doing with our friends at our house. A very close friend of ours that we work with said, “you know, we have to figure out how to condense this and you can share it with people over periods of days.” So, XPT was born and the pillars are Breathe, Move, and Recover. We would also put in there “To Connect.” That’s the thing, you can be perfect, and move everyday all day, but if you’re not connecting with other human beings, it’s a real no go to your health and sense of fulfillment. So XPT, we have incredible people that we work with and people come and see us for 2½ days. We do pool training, breathing, all mobility, and all of those things.
LH: Heat and ice!
GR: Yes, heat and the ice.
But now, they’ll be opening up XPT sort of recovery centers so that people wherever they live, they’ve been curious about seeing the heat and ice and some mobility.
AM: That sounds fantastic! How do you guys do all of this while being partners, married, and having children?
LH: We still don’t know if we’re going to survive! Right now, we’re just holding on.
GR: Like yesterday, we had a bumpy day yesterday –
LH: I had a bumpy day!
GR: You could just feel – I mean it’s we, it’s collective. You can feel that you have so much going on that maybe in Laird’s case, he’d rather and not be away from his family, but he’d rather be surfing or out in nature and not be running around on a freeway. For people like Laird, that takes a real toll on him. So it’s just – you know what it is about any relationship? How does each person get to satisfy their own sort of mission and calling and then how do you bring that together? But also how do you go about putting your children first and simultaneously still have that conversation about what you need. It’s just a dance.
“Yeah. And we learned one thing from business for sure, which is to try to focus a little bit and to do a good job there. So, I would say that although we have all of these things that we really love, we’re also trying to offer and to educate our audience and to do a good job with what we have right now.”
LH: Well, I think that, listen, we both have a certain work capacity so we have a certain volume of work that we’re capable of doing. When you take care of yourself, you eat well, and you train hard and you have good community and relationships and get along, you expand your capacity. So now, you can even handle more volume and then if you’re cutting out a lot of stuff that is unnecessary and you’re not putting in a lot of time –
GR: We say no. We say no a lot.
LH: Then if it’s not important to you, then you’re not concerning yourself with these things that would take up the volume. I think that that allows you to go in and to be more productive.
GR: Yeah.
LH: And then a lot of it is the quality of the the work too. I mean you could just take any one of these situations and put all of your focus in on it, but more isn’t always better right?
AM: Absolutely.
LH: It’s like having that high quality impact and then shifting to the next thing. I think that both Gabby and I by the nature of our careers have had to be very versatile and do a plethora of different things in order to survive. Then it almost becomes how you are. You know, you’re interests are such that you need that stimuli to keep you going and so in a way, for me, we wouldn’t be – we couldn’t not be doing it like this. This just seems natural and from the outside, you might be saying, “how do you do all of that stuff?” But you know, again it has to do with the fact that we have worked our way towards this. Gabby will say about our children, “that they’re such troopers and it’s amazing!” I go, “yeah, but it’s like we trooped them.” We took them and included them in the way that we have navigated our schedules and we’re the same way. We’ve been doing all of this stuff, flying around, we’ve been dealing with all of these things.
GR: We used to step on each other’s toes occasionally. And you’re always learning.
LH: Always.
GR: There are phases and chapters. So being adaptable and I also know that this is cliché, but it's about the best that you can in occasionally being able to get that distance so that you can appreciate either your life, or the problems that you’re solving, but also your partner and the fact that like on the days that it’s crazy, you go, “and everybody’s healthy!”
AM: Exactly!
GR: It’s just trying to constantly recalibrate and everybody talks about gratitude, but really to find ways to feel that and to experience it - it really makes everything easier!
LH: Yeah! And well getting sleep! Yeah – you know just pull it back for a second.
AM: Yup!
LH: Let’s eat good, sleep, workout and I mean get the foundation. Because that can really allow you to endure some stuff.
AM: It’s such an honor to be able to talk with both of you as we’ve been fans of yours for years and to hear how as a power couple you continue to inspire, fuel, and push the boundaries it’s been a great time hanging with you guys!
LH: Let’s eat good, sleep, workout and I mean get the foundation. Because that can really allow you to endure some stuff.
AM: It’s such an honor to be able to talk with both of you as we’ve been fans of yours for years and to hear how as a power couple you continue to inspire, fuel, and push the boundaries it’s been a great time hanging with you guys!
GR: Thank you so much!
LH: Absolutely and what do we say, Aloha!
IG @gabbyreece
PHOTO CREDITS | FRONT COVER Philip Dixon | PG 16 - 33 Courtesy Laird Hamilton + Gabby Reece | PG 34 + BACK COVER Anne Menke |
Read the OCT ISSUE #94 of Athleisure Mag and see FORCES OF NATURE | Laird Hamilton + Gabby Reece in mag.
Featured
FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL 2023
We love this time of year as the fall is the best of both worlds in terms of weather, wearing fun layers, and enjoying the change of the seasons before the madness of the holidays! Here in NY, you also know that the Food Network New York City Wine Food Festival presented by Capital One, takes place over 4 days where you get to enjoy a series of events from signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Last month in our SEP ISSUE #93, we shared the events that we would be attending and let you know that we would give you a recap of those jam packed days! In addition, we also had interviews with various chefs, from those that have restaurants here in NYC as well as some of your favorite chefs that are food personalities on Food Network as well as others.
We kicked off Day 1 of this festival at the Sip + Savor: A Happy Hour Hosted by Chef Antonia Lofaso (DAMA Fashion District, Scopa Italian Roots, Black Market Liquor Bar) and Chef Brooke Williamson (Playa Provisions, Food Network's Bobby's Triple Threat and Tournament of Champions Season 1 winner) at Harbor NYC Rooftop. We were able to try a number of restaurants as well as spirits and beer at this event. We had our eye on a number of dishes and restaurants, but before we got into it, we sat down with them to find out about how they enjoy being at this festival, the event they're participating in and how they keep their energy going between running their restaurants and hosting/judging/competing on a number of their shows!
ATHLEISURE MAG: It’s so exciting to be able to talk with both of you guys. Why are you excited to be at this festival?
CHEF BROOKE WILLIAMSON: I mean, what’s not to be excited about? There’s food, there’s beverages, there’s people, and there’s music! When you walk into a room like this, you feel that energy and it's like - you know that everyone is excited to be here! People have been DMing me for MONTHS that they have gotten their tickets and that they’re so excited to be here and that they will be able to be part of the festival and so it’s one of the most fun festivals that we’re able to do.
CHEF ANTONIA LOFASO: It’s one of those things where NY is so spread out. So the festival kind of just brings everybody together!
AM: Absolutely!
CHEF AL: Obviously there’s great food so to be able to celebrate that with all of the different people that are participating is such a great thing. It’s great that all of food is celebrated. I love seeing the mom and pop chefs, and yes there are big chefs with big names and that’s the draw. But there’s also an opportunity for young chefs and small brick and mortars all over from Queens to Brooklyn and all over to be able to showcase themselves!
CHEF BW: I think it’s so cool that we get to host an event and that we get to walk around and get to showcase the people that are local and they can enjoy our Shrimp Po Boy dish that we created!
AM: Well, our readers love both of you guys! They love seeing you on Bobby Triple Threat, Chef Brooke, and they love when they see you on Guy’s Grocery Games, Chef Antonia, as well as a number of other shows that you’re on!
How do you guys keep all of that energy to be on those shows cooking, competing, and judging people?
CHEF BW: We were actually just discussing a show that we are currently shooting and it really comes so naturally! We have this sort of inherent competitive spirit that brings it out of us! We both took a Red Eye here last night from shooting a show. We came in this morning, but like, the moment that we hear about some kind of news on what's going on, I want to be part of it! We want to know what we’re doing and how we’re part of it!
CHEF AL: I think our energy comes from an unnatural place!
CHEF BW: Oh yeah! For sure!
CHEF AL: I mean we’re talking with you which is an athletic magazine right?
AM: Yes Athleisure Mag is all about the intersectionality of athleticism, sports, fitness, style, food, entertainment, music, wellness, etc. We just have Chef Michael Voltaggio as our cover a few issues back!
CHEF AL: That’s awesome! We are also very big on taking care of ourselves and eating correctly, exercising and working out! Because honestly, to be able to keep the schedules, it’s impossible to do. I mean Brooke runs 50 miles a week.
CHEF BW: I do.
CHEF AL: Yeah, you do! I lift 400lbs.
AM: I mean …
CHEF AL: We’re on opposite ends of the fitness pole, but we get it in.
CHEF BW: It’s definitely necessary to keep our schedules on track by focusing on our fitness.
AM: Well we know that you’re a huge Peloton fan as we interviewed you a few years back!
CHEF BW: I actually graduated from the Bike and now am on their Treadmill. When the Treadmill came out I was so excited about that! I will say that it is the most motivating equipment that I have ever used!
AM: Since both of you have restaurants, what are 3 amazing dishes at your restaurants that our readers should be checking out for THE 9LIST 9CH3FS?
CHEF BW: Ha! Do you want to pick a dish from each of your restaurants?
CHEF AL: Yeah that works! I would say that if you’re going to Dama which is my Latin inspired place downtown, there’s the Seafood Tostada – it’s like octopus, shrimp, calamari, pickled chilis, avocados, and lime juice. For me, it’s refreshing, I love the seafood and the creaminess from the avocado. We have these really beautiful heirloom tortillas. Scopa’s got to be the Ricotta Crostini with housemade ricotta, rosemary, chili, olive oil, and ciabatta that’s the thing.
CHEF BW: Wait, you have to also add the Arancini to that as well!
CHEF AL: Ooo yeah, definitely Arancini is our giant rice ball, you can’t go wrong with that.
AM: Mouth watering!
CHEF BW: I have a seafood restaurant, but it also has a couple of different extensions so we have an ice cream shop, a whiskey bar, I mean, our menu is very seasonal. We just changed 7 items on the menu, but I would say that there are items that don’t change. One of them being the Fried Crab Claw Pop, it’s a big crab cake wrapped around a snow crab claw.
CHEF AL: And it’s fried!
CHEF BW: Yeah, it’s fried and it’s with our house hot sauce. We have ice cream flavors that change all of the time.
CHEF AL: Wait, you have the best Lobster Roll though!
CHEF BW: You think so?
CHEF AL: I love it!
CHEF BW: People have been coming for our Lobster Rolls since we’ve opened.
CHEF AL: Oh, I love it! I come for the Lobster Roll and your Shellfish Tower! If I’m going, I’m going to your restaurant, I’m going for your Seafood Tower! I like it and it’s the best!
CHEF BW: Well it does have those Peruvian Scallops which are the best and probably my favorite part of the tower!
IG @chefbrookew
There were a number of intimate dinners that took place throughout the NYCWFF! One of the key events was a sit down dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York as part of the Air France Dinner Series. Chef Alain is known for having a collective of 20 Michelin stars and was the first chef ever to have 3 Michelin stars in 3 different cities at the same time. He invited esteemed chefs to celebrate the 15th anniversary of his his bistro, Benoit which is modeled after ithe original in Paris.
He invited Emma Bengtsson (chef of Michelin starred Scandinavian superstar restaurant, Aquavit), Jean Francois Bruel the corporate chef for Daniel Boulud), James Kent (Michelin two starred, Saga), Eunji Lee (acclaimed pastry boutique, Lysée), Pascaline Lepeltier (Guest Master Sommelier), Alberto Marcolongo (executive chef of Benoit), and Stefano Secchi (the executive chef of cutting-edge Michelin Italian eatery, Rezdora).
We wanted to talk with Chef Daniel Boulud who was at the event to find out about participating at a number of events this year at NYCWFF as well as his 9M3NU at Boulud Sud for THE 9LIST 9M3NU.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF DANIEL BOULUD: It is important to give back and it is always my pleasure to be involved in NYCWFF. Lee Schrager and his many years of support to God’s Love We Deliver and bringing us all together is what it’s all about!
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF DB: There were a number of events that I was honored to be part of! The brunch hosted by myself and extra special guest Martha Stewart at the Blue Box Café was such a treat! It was an honor to be part of the 15 year celebration of Benoit with a collaboration dinner with Chef Alain Ducasse and other amazing chefs! It was also great to host at Boulud Sud with a Mediterranean menu with bubbly pairings by Perrier Jouët. With so many dishes that were created, I’ll share the Pithivier of quail, squab, and duck that was at Benoit.
AM: Chef, we have had the pleasure of eating at your restaurants and we’re such a big fan of Boulud Sud as we love Mediterranean cuisine. What are 3 dishes that we should enjoy when we come in to dine?
CHEF DB: Three must-try dishes are the Mediterranean Mezze, Snake River Farms Wagyu Bavette, and our Gâteau an Miel.
Down in the Meatpacking District, Partner and Culinary Director of Fig & Olive, Chef Alain Allegretti and Chef Akhtar Nawab hosted another Air France Dinner Series. We talked with Chef Alain about being part of this year's NYCWFF and to share what we should enjoy when we come to visit Fig & Olive.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALAIN ALLEGRETTI: This is always an exciting time in New York City. NYCWFF always brings excitement to the city's culinary landscape while highlighting all the amazing and talented chefs with delicious food the city has to offer and I being a part of this is a great thing.
AM: Tell us about the event and dishes that you created that attendees were able to enjoy!
CHEF AA: For this year's event, I got to share the kitchen with my good friend and very talented Chef Akhtar Nawab. Guests were treated to a culinary journey that was Latin-inspired while embracing the flavors of the South of France.
For the entree I created a Riviera Stuffed Calamari with black ink rice, scallops & rice chicharròn, mojo picot and the dessert were French Macaron Ice Cream Sandwiches in salted caramel, pistachio and lemon saffron.
AM: As the the Partner/Culinary Director at one of our favorites, Fig & Olive, for our next visit, tell us 3 dishes that we should try or share with friends and family.
CHEF AA: Three must try dishes are the Amalfi Seafood Risotto, the classic Steak Frites and the 2lb Whole Bronzino.
Day 1 was a great way to ease into the first of 4 days. Day 2 took us to Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator - Grand Tasting at Pier 76. It was a gorgeous day and we were there for nearly 5 hours sipping sake, wine, beer, spirits and a number of sweet and savory options. We kicked off the day talking with Chef Philippe Chow of Philippe by Philippe Chow. His namesake restaurant is on the UES and downtown in NYC as well as another location in Washington DC. We took a few moments to chat with him.
ATHLEISURE MAG: How excited are you to be at this festival today?
CHEF PHILIP CHOW: It’s so exciting to be here to see all of the people and for them to try my food! It’s a beautiful day and it makes me happy to see everyone’s smiling face.
AM: What are you making today that everyone will be trying?
CHEF PC: Today, people will enjoy our Chicken Satay!
AM: We’re fans of your restaurant and have had great meals there. For THE 9LIST, what are 3 dishes that you love that is at your restaurant?
CHEF PC: Well I like the Chicken Satay, the Peking Duck, and our Kung Pao Chicken.
It was an honor to talk to Chef Philippe Chow, a noted culinary figure and we'vewhere we've been to his restaurant a number of times. We were very excited to make our way to Archer & Goat's booth as we have covered them previously in our MAY ISSUE #89 of Athleisure Mag in our beloved feature, The Art of the Snack. As is the case when you're at the festival, there tends to be one dish that is served and thankfully, we were treated to the A&G Hot Chicken Sliders which is on their brunch menu in Harlem. We can't say enough about the dance between sweet and savory! There's something about pickled strawberries, arugula, and maple aioli. We paired it with our soju cocktail from iichiko Shochu. Although it was a substantial serving, you need to check them out at their restaurant for the full size! Clearly it was a favorite as they served over 2,000! So we had to find out a few things from Chef/Owner Alex Guzman of Archer & Goat.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALEX GUZMAN: NYCWFF is a great event that helps highlight the great diverse dining culture of NYC - we were proud to take part in the cornerstone event, the Grand Tasting, this year alongside a host of other very talented chefs. It gave us a great opportunity to showcase our unique cuisine in front of other food professionals, the media and influencers.
AM: We enjoyed waiting in line to try the dish you created! Tell our readers about the event you were in and the epic dish that you created that attendees were able to enjoy.
CHEF AG: At this year’s NYCWFF event, we served our hugely popular A&G Hot Chicken Sliders with pickled strawberries, maple aioli, and arugula on a potato slider bun … Spicy, sweet, tart with a satisfying crunch of the fried chicken, these sliders are a mini version of our Hot Chicken Sandwich that we serve for brunch.
AM: As you know, we enjoyed having you in our feature, The Art of the Snack! If THE 9LIST 9B-L-D were to come over to your house for breakfast, lunch, and dinner, what would be 3 dishes that you would make for us?
CHEF AG: I am not a big breakfast person, but love to start the day with an espresso or homemade chai with a freshly baked cookie to dunk. Nothing like a sugar caffeine buzz to kickstart the day! For lunch, I love to make sandwiches. One of my favorites is hanger steak marinated in chimichurri, with great crusty bread slathered with our panch phoran mayo. For dinner, one of my favorite meals to prepare is a whole roasted fish such as a red snapper or branzino, with a spicy, herby and lemony relish. A serving of buttery rice on the side because as a Latino, nothing feels more homey and soulful than a meal with rice.
The Grand Tasting had so many great moments, but one that stuck out was when we went by Dos Hombres' booth which was a cart where you could sample their mezcal - which is one of our favorite spirits. We happened to see Co-Founders, Bryan Cranston (Breaking Bad, El Camino, Your Honor), and Aaron Paul (Breaking Bad, Westworld, Black Mirror) who brought in good vibes around! In addition, we loved that Bryan handed us a cocktail which hit the spot!
IG @doshombres
Another dinner series that people enjoyed attending was a dinner hosted by Chef Franklin Becker of The Press Club Grill and Chef Joey Campanaro of The Little Owl sponsored by Ferguson as part of the Air France Dinner Series. The dinner took place at The Press Club Grill. We have been long time fans of Chef Franklin and wanted to talk about his participation at the food festival and what we would have if he made us Breakfast, Lunch, and Dinner.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF FRANKLIN BECKER: When an event such as the NYCWFF supports groups as important as God’s Love We Deliver, it is important that we as chefs participate.
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF FB: This year, I hosted a private dinner at my restaurant, The Press Club Grill. I partnered with my dear friend, Joey Campanero. People went crazy for my take on Crab Rangoon and my Buffalo Carrots. They also loved our Prime NY Strip Steak.
AM: If THE 9LIST 9B-L-D were to come to your house, what dish would you make us for Breakfast, Lunch, and Dinner?
CHEF FB: Completely depends on what you would like to eat. As a chef, I am in the service business and believe in making what my guests want to eat. That said, if it were solely up to me, I’d prepare Bagels and Lox for breakfast, a delicious salad for lunch and probably some simple pan roasted scallops for dinner.
Day 2 was perfection with the perfect blend of weather, food, spirits, and good vibes! Day 3 had a bit of twist with quite a bit of rain, but it didn't dampen our excitement because we were very excited about the events and people that we were going to interview! We would find ourselves kicking off the morning with one of the most epic brunches at the Oyster Bash Presented by Barnegat Oyster Collective and Go Fish Co. Sponsored by Modelo and Hosted by Tyler Florence at The Standard Biergarten which is part of The Standard Hotel in the Meatpacking District and the venue is outdoors, but under the highline! No matter how hard it rained, we were perfectly dry!
We enjoyed trying raw oysters, oysters we that were taken to the next level with caviar, chimichurri and so many savory twists. There were a number of cocktails and of course Modelo to enjoy throughout the event. We even got the chance to learn how to shuck an oyster which we never thought that we would do that!
We left this event to make our way back to Pier 76 at the Grand Tasting as we were going to chat with Chef Andrew Zimmern after his cooking demo which was at the Hex Clad tent. We have been fans of his shows for years whether he's talking about eating and cooking foods that we may not have thought to eat or opening our world up to how people in this country cook various cusines that are indegenous to their regions. Of course we wanted to talk about his involvement in this festival which has taken place for 16 years and that benefits God's Love We Deliver which assists NYers by cooking and delivering medically tailored meals for people living with chronic/serious illness since 1985.
ATHLEISURE MAG: I’m such a fan of yours chef as I’m from the Midwest originally.
CHEF ANDREW ZIMMERN: Right on, where?
AM: Indianapolis and there were 3 Minnesota based chefs that we’ve always said we especially love to interview Chef Justin Sutherland as well as Chef Yia Vang and now completing the trifecta with you is awesome! I know you’re originally from NY, but as you have made it your home and have highlighted foods of that region, we’re so honored to have you!
CHEF AZ: Right on!
AM: Why did you want to be part of this festival that is happening right now?
CHEF AZ: I’ve been doing it since day 1, since there was a festival here in NY, I have been involved. So it’s kind of hard not to raise money and awareness through food for the most vulnerable New Yorkers and as a New Yorker born and raised here, I’ve always thought it was important. Food people show up wherever there is a need and I have grown up in this business and have been cooking since I was 14 professionally, That’s when I did summers, after school, and so I don't know any other place to be.
AM: What do you feel is your focus when you’re cooking. You’re known for being a sustainable chef in using the entire item that you’re cooking and really just enjoying the food as a whole. It was great watching your demo at the Hex Clad tent and we’re going to have to make your Ponzu recipe.
CHEF AZ: It was great to share the demo with everyone and I’m glad you’re walking away with great tips!
Well it starts out with a little bit of selfishness and self-care. Food to me is yoga, you know? I really believe very very very importantly that there is a way to let go of the day and to focus on nothing but the food. In doing so, I’m not thinking of my 15 problems or issues at work, or what’s going on with a family member – I can just focus on the food. So even if I’m cooking all day at work, I can come home at 7 o’clock after a 12 hour day of cooking 8 dishes for a video series – I cook because it’s my self-care and I get to get rid of the day and get to have that night time at home. So for me, food really is a yoga for me. It’s a spiritual practice.
AM: I love that!
We have been talking to chefs all throughout about their menus. What is a Breakfast, Lunch, and Dinner item that you would make if THE 9LIST 9B-L-D were coming to your house?
CHEF AZ: Breakfast, Lunch, and Dinner. Well breakfast at my house would probably be Dutch Baby, you know the risen pancakes. The Germans call it Auflauf. It’s sort of a fun thing to do. In terms of my daily breakfast, it’s an Egg in the Hole. I cut a hole in the toast and I hard fry an egg in it because it’s one egg, one slice of egg. It’s a little bit of avocado and a little bit of fruits so it’s like a whole breakfast. I’ll make you a Dutch Baby and I’ll eat my single egg!
For lunch, I’m a big sandwich guy. I love sandwiches and I happen to have recently become a big fan of Curry Chicken Salad. There’s so many great ones. I keep a lot of meatballs and sauce and I have started freezing them in little tiny quart bags flat so that I can make meatball parm sandwiches any time of the day! So it will either be a Curry Chicken Salad Sandwich or a Meatball Parm kind of situation.
Night time at my house, it’s probably my grandmother’s Roast Chicken along with a seasonal veg or whatever we have. This time of year, I’m still throwing eggplants on the grill and seasoning it with a good ricotta, lemon zest, chili oil and mint. So a nice piece of roasted or grilled chicken and keeping that simple with a really robust salad. We’re getting into citrus season so it will probably be an endive salad with citrus vinaigrette so it would be bitter and sweet. With dessert, we’re in the middle of apple season so you get Tart Tatin which is my favorite dessert to make.
AM: You have successfully made us especially hungry!
IG @chefaz
Chef Andrew Zimmern has such a passion for what he does and giving back to people. So it was an honor to be able to chat with him as we attended Autism Speak's Gala back in 2019 where he was the keynote speaker. So to have some time with him was a treat.
We had one more event for the day which took us to ASPIRE at One World Observatory for Steak & Whisky Presented by Mohegan Sun Hosted by Robert Irvine. We've had the pleasure in chatting with him before, but we couldn't wait to taste what he created as well as to catch up with him again!
ATHLEISURE MAG: We’re so excited to interview you again! We’re big fans of yours. Why do you love being at this food festival?
CHEF ROBERT IRVINE: Well, I think that it’s the first food festical that allows people to get close to you and they’re the people that watch you on TV! The more that you get to interact with them, I think that this event sells out every year in about 12 mins! I want to be amongst the people so that they can tell me what they feel and what they think, right? I have a lot of fun. I work hard and I play hard, but I play for them!
AM: Right!
CHEF RI: They are my people and that’s why I love it!
AM: What dish are people trying that you made for tonight’s event?
CHEF RI: We’re making a Smoked Espresso Dry Rubbed Brisket. It’s a 16 hour slow smoked brisket on a parsnip puree with a charred scallion chimichurri sauce.
AM: THE 9LIST 9B-L-D has been delving into chef's favorite menus whether it’s at their restaurant or at their homes. So what would be a Breakfast, Lunch, and Dinner that you would create for us if we were at your home?
CHEF RI: So for me, I’m not home very often. I travel 345 days a year. So if you get to my house, you get oatmeal in the morning, then we work out and you get eggs. Then you get some kind of soup and salad. Then you get some kind of a protein in the afternoon and then we get fish at night. So, I mean, that’s how we go and again, I travel so much that my wife does most of the cooking.
Tomorrow (Oct 16th), I’ll be on the USS Eisenhower to Israel.
AM: Your schedule never stops!
CHEF RI: Yeah, one of my things is taking care of our military and our first responders. We’re in a sad time right now and we need to make sure that we bring the morale of those troops up! That’s why I’m going.
AM: Without a doubt!
Are there any upcoming projects that you would like to share that we can keep an eye out for?
CHEF RI: I will tell you that Restaurant Impossible is not dead!
AM: We were hoping to hear that Chef as we love that show!
CHEF RI: We may have left Food Network, but it is coming back in a bigger, better form on another network!
IG @chefirvine
Without a doubt, this event was so much fun from taking the elevator up and getting a virtual aerial view of what's in Lower Manhattan to being able to enjoy a number of steaks, whisky, and more! At one point Chef Robert became the life of the party by literally getting the attendees into the fun by doing push-ups, shots, and dancing! It was also great to connect with brands such as Old Parr and STK to find out more about them.
The final day, Day 4 still had amazing events that we were excited about attending! We made our way to the French Bistro Brunch presented by Grey Poupon and Hosted by Geoffrey and Margaret Zakarian back at The Standard Biergarten. It was a lot of fun to enjoy classic brunch bites from a number of restaurants as well as to enjoy cocktails that paired perfectly with it. It was nice to be in the area on a sunny day so that we could really take it in.
We were really excited about our final event at The Intrepid, Bacardi Presents JJ Johnson's The Cookout: Hip Hop's 50th Anniversary Celebration Featuring DJ Cassidy, Rev Run, DJ Ruckus, Ice-T, DJ Mick, Tamron Hall, & Angela Yee.
This event was truly about good vibes only. Of course there were a number of fantastic bites and sips, but the ongoing dance party was major as we celebrated coming together, food, and Hip Hop! It was a full on 3 hour+ party where we were all singing along, people busted out with the Electric Slide and you really felt how we were all there to be at an epic cookout.
It was 4 days and yet, it felt like we took a number of journeys. To be able to enjoy the culinary artists, chat with our favorite food personalities, to see a number of those who we have covered to catch up or to meet for the first time - it was an amazing event and we're excited to go again next year to do it all over again!
We enjoyed talking with these chefs and immediately following this portion of the feature you'll want to know a bit more as you plan your next meals and visits!
PHOTOGRAPHY CREDITS | PG 104 = 109, 113 - 114, 126 -131 Getty Images/Food Network New York City Wine Food Festival | PG 110, 121 - 125, 132 - 141 Paul Farkas | PG 117 Courtesy Archer & Goat IG | PG 118 Kimmie Smith |
Read the OCT ISSUE #94 of Athleisure Mag and see FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL in mag.
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PHOTO CREDIT | Unsplash/Content Pixie
INTEGRATING PILATES INTO YOUR PHYSIOTHERAPY ROUTINE: A PATH TO ENHANCED RECOVERY
Physiotherapy stands as a cornerstone in the world of rehabilitation and recovery. It offers a range of benefits, from pain relief to improved mobility. As effective as it is, there's always room for enhancement.
This is where Pilates, a method focused on strengthening, flexibility, and body awareness, enters the picture. By integrating Pilates into a regular physiotherapy routine, individuals can experience a more dynamic and holistic recovery process.
This article delves into how Pilates, when combined with physiotherapy, can lead to enhanced healing and well-being.
Understanding Pilates
Pilates, a system of exercises developed by Joseph Pilates in the early 20th century, is more than just a fitness trend. It's rooted in principles that focus on controlled movements to improve physical strength, flexibility, and mental awareness. At its core, Pilates emphasizes developing a strong foundation in the body's center, often referred to as the 'core.' This focus on core strength is crucial for improving overall stability and balance.
Flexibility is another key element of Pilates. Unlike some forms of exercise that focus on building muscle mass, Pilates stretches and lengthens muscles. This approach not only enhances flexibility but also aids in preventing injuries.
The mind-body connection in Pilates is also vital. It encourages practitioners to be fully present and aware of their movements, breathing, and how their body feels. This mindfulness aspect is something that sets Pilates apart from many traditional exercise regimens.
When we compare Pilates to conventional physiotherapy exercises, there are noticeable differences. Traditional physiotherapy often focuses on specific areas of the body that need rehabilitation. It might involve targeted exercises to recover from an injury or surgery. Pilates, on the other hand, looks at the body as an interconnected system. It works on the premise that strengthening and balancing the entire body can aid in healing and prevent future injuries.
Benefits Of Pilates In Physiotherapy
Pilates, when integrated into physiotherapy, brings a host of benefits that can significantly enhance the recovery process. These benefits touch on various aspects of physical and mental health.
· Improved Flexibility And Joint Mobility
Pilates exercises are designed to stretch the muscles gently and increase the range of motion in the joints. This is particularly beneficial for those recovering from injuries or surgeries. For instance, exercises like the 'Single Leg Circle' help in loosening tight hip joints, thereby improving leg mobility.
· Enhanced Muscular Strength And Endurance
The focus on core strength in Pilates goes beyond just the abdominal muscles. It includes the back, hips, and pelvic muscles, which are crucial for good posture and alignment. Exercises such as 'The Plank' not only strengthen the core but also build endurance in the arms and legs, supporting overall body strength.
· Better Balance And Coordination
Pilates requires concentration and precision, which are key to improving balance and coordination. For example, 'The Standing Leg Pump' on a Pilates reformer machine challenges the body to maintain stability while moving, which is great for enhancing balance.
· Stress Reduction And Mental Well-Being
The mindful aspect of Pilates, where emphasis is placed on breathing and awareness of the body, plays a significant role in reducing stress. The 'Saw' exercise, which involves a twisting motion combined with controlled breathing, can be particularly effective in releasing tension and promoting mental relaxation.
Incorporating Pilates into a physiotherapy routine at a specialized center like Movement Laboratory Physiotherapy & Pilates doesn't just address physical ailments; it also contributes to mental well-being, making it a comprehensive approach to recovery. This synergy between physical and mental health aspects is what makes Pilates a valuable addition to physiotherapy.
Integrating Pilates Into Physiotherapy Routines
Adding Pilates to a regular physiotherapy program can revolutionize the healing process and boost overall health. Here are some practical tips and recommendations for effectively incorporating Pilates exercises into your routine.
1. Start With Basic Exercises
Begin with simple Pilates exercises, especially if you're new to this form of workout. Exercises like 'Pelvic Tilts' and 'Chest Lifts' are great starters. They help in building a foundation without overwhelming the body.
2. Consult With A Professional
A physiotherapist or a certified Pilates instructor can help customize the exercises to fit your specific needs. They can suggest modifications to suit your recovery stage and target areas.
3. Incorporate Equipment Thoughtfully
Pilates equipment such as reformers or stability balls can enhance your routine. Use them under professional guidance to ensure safety and effectiveness. For instance, a stability ball can be used to improve core strength and balance.
4. Frequency And Duration
Aim for two to three Pilates sessions per week. Each session should last between 45 to 60 minutes. Consistency is key, so try to maintain a regular schedule.
5. Listen To Your Body
Pay attention to your body's responses. If a particular exercise causes discomfort, stop and consult your instructor. Remember, Pilates should challenge you but not cause pain.
6. Progress Gradually
As your strength and flexibility improve, increase the intensity of your exercises gradually. Add more challenging exercises or increase repetitions as advised by your instructor.
7. Integrate Mindfulness And Breathing
Focus on the mind-body connection. Be mindful of your breathing and movements. This approach not only enhances the physical benefits but also aids in mental relaxation.
By following these steps, integrating Pilates into your physiotherapy routine can be a smooth and beneficial journey. Remember, the goal is not just to recover but also to build a stronger and more resilient body.
Specific Pilates Exercises For Common Physiotherapy Conditions
Pilates offers a range of exercises that are especially beneficial for common physiotherapy conditions like back pain, joint issues, and post-surgical recovery. These exercises not only help in alleviating symptoms but also complement the goals of physiotherapy by enhancing strength, flexibility, and balance.
1. Exercises For Back Pain
· Pelvic Curl: This exercise strengthens the lower back and abdominals. Lying on your back with knees bent, slowly lift your pelvis off the floor, then lower it down. It helps in stabilizing the lower back.
· Spine Stretch: Sitting with legs extended, reach your arms forward while curving your spine. This stretches and relaxes the back muscles, relieving tension.
2. Exercises For Joint Issues
· Leg Circles: Lie on your back and extend one leg toward the ceiling, circling it gently. This exercise improves hip joint mobility and strengthens the leg muscles.
· Arm Openings: Lie on your side with your knees bent. Stretch your arms out in front of you, then open one arm to the opposite side, rotating your torso. This enhances shoulder flexibility.
3. Exercises For Post-Surgical Recovery
· Foot Slides: Lying on your back with knees bent, slide one foot away from your body and then back. This gentle movement helps in leg muscle recovery without strain.
· Modified Hundred: Lying down, lift your head and shoulders, extend your arms, and pump them gently. This modified version is less intensive but helps in building core strength post-surgery.
These exercises are just a starting point and should be tailored to individual needs. Always consult with a healthcare professional before starting any new exercise regimen, especially after surgery.
Essential Pilates Equipment
When incorporating Pilates into your physiotherapy routine, having the right equipment is crucial. Here are some key items to consider:
· Mat: A good Pilates mat is thicker than a standard yoga mat, providing the necessary cushioning for floor exercises and protecting your spine.
· Pilates Balls: These small, inflatable balls are versatile tools for enhancing core workouts and improving balance.
· Resistance Bands: Ideal for adding resistance to your exercises, these bands help build strength and increase flexibility.
· Magic Circle: A flexible ring used for adding resistance, especially beneficial for toning muscles in the arms and legs.
Having this equipment at hand can significantly enhance your Pilates practice, making your exercises more effective and enjoyable.
Setting Up Your Pilates Space
Creating an ideal Pilates space, whether at home or in a clinic, is a key step in enhancing your physiotherapy routine with Pilates. The environment you practice in can significantly impact the effectiveness and enjoyment of your exercises.
In a home setting, find a quiet, spacious area where you can move freely. This space should be away from the hustle and bustle of household activities, allowing you to focus on your exercises. The floor should be level to ensure safety during workouts, and the room should have good lighting and ventilation to create a comfortable atmosphere.
In a clinical setting, the space needs to be calming and inviting. It should be large enough to accommodate equipment like reformers if they are part of the routine. Cleanliness and organization are crucial to ensure a safe and welcoming environment for clients. The layout should be such that it facilitates easy movement around the equipment.
For both home and clinic environments, a few additional considerations can enhance the space:
· Install mirrors to help monitor your form and posture during exercises. This is especially useful for ensuring that you are performing movements correctly and safely.
· Organize your equipment effectively. Whether it's using shelves for smaller items like resistance bands and Pilates balls, or designated areas for mats and reformers, a tidy space helps in maintaining focus and efficiency during practice.
· Safety is paramount. The area should be free from any hazards, which is particularly important for those in recovery or dealing with injuries. Make sure the space is free of obstacles that could cause trips or falls.
By setting up a dedicated and well-thought-out Pilates space, you create an environment that is conducive to healing and strengthening, making your physiotherapy routine more effective and enjoyable.
Conclusion
Incorporating Pilates into your physiotherapy routine offers a unique opportunity to enhance your overall well-being. It's a process that goes beyond recovery, gently guiding you toward improved strength and flexibility.
With each Pilates movement, you'll discover new aspects of your body's capabilities, contributing to a more effective healing journey. This integration is about nurturing your body and mind, leading to a more balanced and healthier you.
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CONCORDE HOTEL
When you're covering a multi-day event, you're already seeing the city in a different light due to different locations, fun activities and in this case, a lot of food! When we knew we'd be attending an array of events at Food Network New York City Wine Food Festival presented by Capital One, we wanted to add a staycation component to our coverage and reached out to our friends at Concorde Hotel as we like that this hotel is focused on ensuring that you have a great stay by focusing on wellness and have only 4 rooms on each floor which provides you a suite experience as well as great views over the city. Being able to wake up to as well as to see the Chrysler Building out our wrap around windows each night was a lot of fun.
We also liked the ease of being able to head out easily whether we were hopping in an Uber or taking the subway since the stop was right there. We wanted to find out more about the hotel, amenities, and the neighborhood so that we could share with you what you need to know when you're planning your next stay! We sat down with Carlos Casanova, General Manager of the Concorde Hotel to find out more.
ATHLEISURE MAG: When did Concorde Hotel New York open?
CARLOS CASANOVA: In 2018, the Concorde Hotel became the newest boutique hotel in Manhattan’s Midtown East.
AM: The Concorde is an oasis in Midtown. Can you tell us about the design aesthetic of the hotel, common areas where guests can gather, who designed it, and the ambiance?
CC: Designed by Anthony M. Salvati, the hotel is categorized as a ‘sliver style’ building due to its tall and slender design. The design itself is 37 stories high with 4 rooms per floor. Our spacious rooms offer city views and a real taste of contemporary New York style.
AM: Tell us about Bonsai Tapas & Wine Bar. How does it change from the daytime to night?
CC: Bonsaii Tapas & Wine Bar is a new café in NYC located on the first floor of the Concorde Hotel New York. In the morning, you can find coffee and light fare. In the evening, the cozy café transforms into a chic NYC wine and tapas bar.
AM: What are other amenities/offerings that the hotel offers for guests in the common areas?
CC: The lobby bar lounge and outdoor terrace is a public area to all our hotel guests providing our guests a relaxing place to escape and enjoy a cup of morning coffee before work or treat yourself to an after-work drink with colleagues or friends. Our newly modern innovative state-of-the-art meeting room is located on the 3rd floor and is available to all corporate clients to rent during their stay for private meetings, zoom conference call or for social gatherings.
AM: Tell us about the gym.
CC: Our newly renovated gym is located on the 4th floor. It is fully equipped with Ellipticals, Spinning Bikes, Treadmills and strength machines.
AM: Your hotel positions itself as a wellness destination, tell us about the kinds of rooms that guests can stay in when staying with you?
CC: Surrounding the hotel are New York City’s top restaurants. Each guest is able to take advantage of this unique construction with all rooms including both a rainfall shower and a soaking tub.
AM: What amenities are offered in the rooms?
CC: Guests can enjoy:
• Unlimited premium high-speed wireless and hardwired internet access.
• 2 telephones, with two phone lines, computer data ports and private voice mail
• 50” Flat Screen TV with complimentary HBO, CNN, ESPN, and Satellite programming.
• Four Fixture Bathrooms with rainfall shower and separate soaking bathtub feature individual Molton Brown personal care amenities.
• I-Home clock radio with USB and Bluetooth capability in guest rooms.
• Nespresso single cup coffee brewers including complimentary coffee and teas.
• In-room laptop safes.
• Iron and Iron board
• Bathrobes and bed slippers
AM: For the holiday season, what are events or promotions that we should know about to share with our readers?
CC: We have a few packages that your readers can know about.
Stay Longer Save More
The longer you stay, the more you save. Rest easier with NYC luxury at a great price.
• Stay 4+ Nights, Save 20%
• Stay 7+ Nights, Save 25%
• Stay 14+ Nights, Save 30%
• Stay 21+ Nights, Save 40%
Breakfast Package
Whether you are traveling for business or pleasure, treat yourself to our breakfast package that energizes you for the start of your day.
• Breakfast at Bonsaii Cafe Includes:
• 2 prefix breakfast vouchers
AM: Can you tell us about the neighborhood your hotel is located in and things in the area that guests can enjoy?
CC: Our hotel location is very spectacular as we’re within walking distance of iconic New York locations like Rockefeller Center, Central Park, Grand Central Station, Radio City Music Hall, St. Patrick's Cathedral and Fifth Avenue.
AM: How can guests customize their stay whether enjoying an anniversary, engagement, or girls night out?
CC: They can email us at guestservices@concordehotelnewyork.com and our staff will assist with any special request.
PHOTOGRAPHY COURTESY | Concorde Hotel
Read the OCT ISSUE #94 of Athleisure Mag and see Concorde Hotel in mag.
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