THE EIGHT BEST

#TRIBEGOALS | RECOMMENDED FOR YOUR TRIBE TO EAT, WORK + PLAY

Sometimes the highlight of the day is Lunch! We have some must have items to jazz up your lunch as well as tasty treats that you should keep an eye on for a pick me up or for when you're relaxing.

Read more from the Feb Issue and see #TribeGoals in Mag

COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.

SOMETHING YOU SHOULD KNOW | SAKE

Around our offices, we've been fans of sake for years and we enjoy it beyond our sushi lunches and dinners. As we always have some on hand and have had a number of Sake in a Cups while we were in Tokyo, we wanted to know more about how this drink can be paired with a number of celebratory situations that you would typically do with wine or champagne. We chatted with Timothy Sullivan, Sake Expert and an ambassador to Hakkaisan to find out more about this rice wine.

ATHLEISURE MAG: Tell us how you became an expert on Sake and what is it about this particular category that sets it apart from spirits and wines.

TIMOTHY SULLIVAN: I discovered premium sake about 12 years ago while having a sushi dinner in Manhattan. On a whim, I decided to splurge and order a high end sake to pair with the sushi.
I was blown away with the pairing and fell in love with sake on the spot. I started a sake website a few months later, UrbanSake.com, to record my experiences and misadventures learning my way around the sake world. From that point on, I studied and learned all that I could and tasted as much sake as possible to train my palate. In 2007, I had my first trip to Japan and visited my first sake brewery, and in 2010, I left my previous day job and began working full time in the sake industry. Sake education has become my passion and my career!

Sake is unique. It's complex production method is not used to make any other kind of alcohol. Premium Sake is gluten free, vegan, free of sulfites, and tannins and has a much lower acidity
than wine. In addition, sake is much richer in amino acids than wine or beer, allowing "umami" flavors to come out in many sakes.

AM: What is your role with Hakkaisan as an ambassador?

TS: My role as Brand Ambassador for Hakkaisan is to travel around the US and internationally and introduce not only Hakkaisan sake, but to teach about sake in general as many places as I can. To achieve this, I hold events for consumers such as sake tastings or pairing dinners, but I also work with restaurants and wine shops to do staff trainings. I work hard to clear up as many misconceptions about sake and I am so lucky to be able to meet with people all over the world and talk sake!

AM: You do a number of Sake talks here in NYC - what is your purpose in doing them?

TS: Yes, as a matter of fact, my next talk is coming up Feb 7th 2018 at the Japan Society. I'll be giving a lecture and slideshow about my recent experience of living and working for one year
as a sake brewer at Hakkaisan in Niigata, Japan. I hold lectures as often as I can to get people interested in sake. As sake becomes more and more popular with the mainstream consumer, I feel that education is of vital importance.

AM: Are the rules of pairing red and white wine with various meats and meals applicable to sake as well?

TS: Sake is quite different from wine, so most of the rules you may have heard about wine pairing (red wine with meat etc) do not apply to sake. However, I have heard one rule for wine pairing that totally fits for sake as well. Matching the weight and intensity of the wine and dish is a good rule of thumb. The same general guideline goes for sake. If you are eating a dense and spicy Japanese curry, a light and silky daiginjo sake may not be the best bet. Reach for a more full bodied, rice-driven junmai sake instead. The body and weight will stand up to the
curry much better!

That being said, it is an open secret in the sake world that sake is generally much more forgiving than wine when it comes to food pairing. This is because of the lower acidity and comparatively milder flavors. I encourage my students to experiment when it comes to food and sake pairing. It's fun and you never know what you'll discover.

AM: With Valentine's Day around the corner, many want an alternative to popping champagne - what is a great sparkling sake that should be considered?

TS: The Japanese sake industry is upping their game when it comes to sparkling sake. Years ago, sparking sake was not taken seriously and viewed as something very low alcohol, cotton
candy sweet and marketed to women in frosted pink bottles. Times have changed and many really good sparkling sakes are coming onto the market. Hakkaisan also makes sparkling sake. In the US market now, we sell our Hakkaisan Sparkling Nigori sake. This is a cloudy type of sparkling sake with a full 14% alcohol. It has a hint of sweetness up front, but overall has great balance and a bright acidity on the finish to cleanse the palate. This is the perfect champagne alternative for those who want to offer their guests something unique.

AM: When friends are coming over what is the perfect sake to pair with a charcuterie and cheese platter?

TS: When I hear "charcuterie and cheese platter" my mind immediately jumps to warm sake. Now, I am not talking about cheap, scalding hot, mass market sake you may have tried as a shot in college. I mean a gently warmed premium sake. When the serving temperature of some styles of high-quality sake is slowly raised, the texture becomes a touch richer and the umami and savory characteristics in the sake really come forward. This is a magic pairing with the meaty flavors you can find in charcuterie and the salty/creamy flavors of the best cheeses. I personally recommend Hakkaisan Tokubetsu Honjozo as a great example of a versatile type of premium sake that is great served either chilled or warm. When chilled, the Honjozo tastes dry and crisp, when warmed, it becomes ricer and more savory. Try warming your sakes to around 115˚F for maximum flavor.

AM: When you're bingeing on Netflix shows, what's the perfect sake to unwind with while enjoying solo?

TS: I have a special sake to recommend for this one. That fateful night back in 2005, when I ordered that premium sake at the sushi restaurant, the sake I tried was actually Hakkaisan Junmai Ginjo. And 12 years later I represent the brand! I can honestly say this sake changed my life. Hakkaisan Junmai Ginjo is the perfect sake for sipping with Netflix. The taste is a textbook
example of the regional style of Niigata, where Hakkaisan brewery is located. It is smooth, lightly dry and super clean with a crisp, refreshing finish.

This type of sake is easy drinking and does not tire out your palate. Some people describe the taste as being as crisp as a mountain stream, but I go one better - my nickname for this sake is "magic water". Pour it into a wine glass, start binge watching 'The Crown' and enjoy.

AM: Sake is for more then just sushi - what would you suggest for Taco Tuesday?

TS: I couldn't agree more! Sake pairs with so much more than sushi. Tacos can have some spice to them, so I love to recommend a bit of a bolder style sake to stand up to that. The type of
sake we call "nama" fits the bill perfectly! Our Shiboritate Nama Genshu is an unpasteurized sake giving it a fresh and vibrant edge. This sake is also undiluted with water, so the ABV is a full 19%! This Nama Genshu sake is as close as you can get to drinking unprocessed sake right from right from our press. It's bold and rich while still being fresh and balanced. The perfect
foil for Mexican fare!

Read more from the Jan Issue and see Something You Should Know | Sake in mag.

IN OUR BAG | WORKING OFF SITE

When you're working off site (whether that be out of your office, home office or co-working
space), we have some items that we suggest that you take with you to keep the workflow moving!

| MILKADAMIA Unsweetend Vanilla Macadamia Milk | SMASHBOX Be Legendary Triple Tone Lipstick | THE DAILY EDITED Overnight Bag | PALMER'S Coconut Oil Formula with Vitamin E Hand Cream | PRIMAL KITCHEN Dark Chocolate Almond Bars, Chocolate Hazelnut Bars, Coconut Cashew Bars and Macademia Sea Salts Bars | DAY DESIGNER Daily Planner White Marble |

Read the Jan Issue and see In Our Bag | Working Off Site in mag

THE ART OF THE SNACK | MACARONS

Throughout the years, there are a number of dessert trends that come and go. But we love that the macaron continues to be a fun treat that we enjoy tweeting and has a number of twists. We have selected some of our favorite ones that you should order for your next craving.

Red and Gold Macarons

COURTESY | Rosie's Dessert Spot

We think of macarons as sweet treats but they don't always have to be sweet - some can be savory or a mixture of the two such as these.

Citron Vert Caviar Macaron

COURTESY | AACOOK

We think that those in St. Louis are pretty lucky to have the Tipsy Goat for macarons. Even if you don't live in the area, you can order from their extensive menu.

Assorted Macarons

COURTESY | The Tipsy Goat

Basil is more than the perfect accent to your favorite pasta dish. It pairs well with icecream as well as this macaron recipe which mixes it with strawberries.

Strawberry and Basil Macarons

COURTESY | Debug Cooking

Read more from the Jan Issue and see The Art of the Snack | Macarons in mag.

COCHON555 RETURNS TO NYC

Last year we enjoyed being media sponsors as well as attending Cochon555 which takes place across the country but has a stop here in NYC. Cochon555 is a regional culinary competition that has 5 Top Chefs, barkeeps and sommeliers, distillers, brewers that come together to benefit a charity. This premium food, wine and spirit live-event includes a feast that incorporates all the senses. A central focus is to create awareness about buying, cooking, shopping and donating food that is delicious, safe and honest to those enjoy it. You can still purchase tickets to this event, here in NYC which will take place Sunday, Jan 21st at SECOND floor (849 6th Avenue New York, NY 10001) in midtown and watch this video to know more about those that are participating.

This year, Cochon555's competing chefs include Bryan Hunt of Temple Court, Marc Murphy of Benchmarc Restaurants, Fabian Gallardo of La Esquina, Matt Abdoo of Pig Beach and Ginger Pierce alongside Preston Madson of Jams by Jonathan Waxman. One week prior to the event, each chef receives a 200-pound heritage breed pig sustainably sourced from DeBragga, New York’s Butcher®, Dogpatch Farm, Heritage Foods USA, The Piggery, and Autumn's Harvest Farm to create a maximum of 6 dishes for competition. This event becomes a decadent tasting that showcases heritage bred pork with perfect beverage pairings.

In order to win, the chef's menu must win over 20 celebrity judges with the “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests.  The winning “Prince or Princess of Pork”, New York City, will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th. In addition to the judging and tasting of the menu, there are beverage competitions that also take place during this time. Punch Kings, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with the heritage pig.

PHOTOGRAPHY | Paul Farkas

See our food editorial of last year's Cochon555 coverage

Placing the spotlight on “knowing where your food comes from", each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and Silent Auction to benefit charity. This year’s headlining all-star butchers are Erika Nakamura and Jocelyn Guest from White Gold Butchers. Together with gifts from chefs, sponsors and John Boos & Co., they will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of a transparent “open-source agriculture”.

The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.

Although tickets are still available with general admission starting at $130 and VIP tickets (early admission + exclusive access to cocktail competition and allocated wines and spirits) at $200, we are giving away 2 VIP tickets to this event which provides you early access to the event at 4pm (whereas general admission tickets can enter at 5pm).

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ENTER TO WIN 2 VIP TICKETS TO THIS WEEKEND'S COCHON555 IN NYC

Follow and tweet @Cochon555, @AthleisureMag and tag a friend that you would like to join you at Cochon555. We will accept entries until 5pm EST on Wed Jan 16th. A winner will be randomly selected later that evening.

BINGELY BOOKS

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HENDRIX
THE ILLUSTRATED STORY
Voyageur Press
Gillian G Gaar

Hendrix: The Illustrated Story was released this fall on what would have been the rock icon's 75th birthday. This is the first fully
illustrated book that shares his life and the legacy of one of the greatest of all time.

Although the rock guitarist enjoyed the global stage for under 4 years, he is known for his innovative and imaginative interpretation of blues and rock. His work inspired guitarists and music loves across
time and genres.

In this book, Seattle based music journalist
Gillian Gaar delves into the guitarist’s upbringing, his military service as an Army paratrooper, his role as a sideman on the chitlin’ circuit, his exile in the UK, and his eventual reemergence in the US and the fame that followed until his untimely
death in 1970. Featuring design as lavish as Hendrix’s music and carefully curated photography, posters, picture sleeves, and other assorted memorabilia, this is the ultimate Hendrix book experience.

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PRINCE: A PRIVATE VIEW
St. Martin's Press
Afshin Shahide

Author Afshin Shahide is no stranger to Prince as he had documented Prince's One Nite Alone tour, Musicology Tour and was also his cinematographer as well as photographer. During Prince's last 15 years of his life, he was his closest photographer
and is the only one to have shot the legendary 3121 private parties in Los Angeles that became the most sought after invitations in Hollywood.

With a foreward by Beyonce Knowles, Prince: A Private View is a curation of his work that showcases Prince's life. The book includes never before seen imagery from candids, intimate, concerts and more. In addition, the book includes captions that
talk about the moments in his life from those that are personal, witty, and present an insight into one of music's talented and legendary entertainers.

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SUNDAY SUPPERS
Southern Living
Cynthia Graubart

Sunday dinners are known as a great tradition to bring friends and family together. Southern LIving revitalizes the
tradition in their new book by  Cynthia Graubart, award winning author.

Over five chapters and 50 dishes (appetizers, salads, sides, drinks, desserts),
Cynthia shares an array of Sunday Suppers which are delicious and easy meals without any stress. The great thing about this meal is that it doesn't have a set time, can be casual
or formal and can be in any location. Whether you're trying a new recipe or one that has been passed down from one family to the next, it's a cherished time.

In addition to recipes, there are menu-planning ideas, cooking tricks, tips for stocking the pantry, decorating the table and additional tools to host the perfect dinner.

Read more from Dec Issue and see Bingely Books in mag.

FRESH START | GET RAPID RESULTS

Throughout this month, we will share a number of ways for you to get a fresh start. A new year means focusing on what matters to you in order to have an effective change. Earlier this week, Jenny Craig launched their new program, Rapid Results - an innovative science-based program that leveraged the body clock's natural circadian rhythm to help optimize metabolism and accelerate weight loss.

We know that when we work out, our trainers or books we have on hand tell us that studies show that the body's cells contain biological clocks that allow a unique pattern on a daily 24-hour cycle - a natural circadian rhythm of light and dark that is matched with the body's natural awake and sleep patterns. When your body works in tandem with this circadian rhythm, optimal weight management and metabolism are more likely to take place.

Most importantly, this program divides the day into two segments, a nourishment period and a rejuvenation period. During the nourishment period, members eat six times and choose from chef-crafted and nutritionist-designed meals. There is no counting, cooking, or meal prep and the daily menu is based upon appropriate nutrition for healthy weight loss. Throughout the nourishment period, Rapid Results provides more calories when your metabolism is burning the most calories.

The rejuvenation break plays a critical role in the weight-loss plan as a reset time. Research demonstrates that the rejuvenation period, which includes sleep time, allows the body's cells to rejuvenate and regenerate, boosts the immune system, manages appetite and hunger, helps preserve muscle mass, decreases the risk for dementia, as well as enhances mental alertness and mood. A key benefit of the rejuvenation period is that body fat, especially belly fat, decreases while muscle mass is maintained. This reduction in belly fat decreases obesity as well as the risk of type 2 diabetes.

Check out our Dec Issue

FROM LA WITH LOVE, GIA MANTEGNA

When you grow up in a creative family, you get to try your hand at a number of things to find out what works for you. Gia Mantegna grew up in the industry and has been acting since she was a kid, is a singer and in addition to her roles, can say that she has been able to spend quality time on set as a fellow actor with her dad, Joe Mantegna in the nail-biting series, Criminal Minds.

We sat down with Gia to talk about how she got into acting, what it's like to be on Criminal Minds, playing dramatic characters with a twist, her new show that is available now on CW Seed, what's going on with her music and some of her go to places in LA as well as when she's here in NYC.

ATHLEISURE MAG: When did the acting bug hit you?

GIA MANTEGNA: I started acting at a really young age in school. I think I was about 11 when I started theater and that’s kind of where I got the bug. I had obviously grown up in the business
because my dad is an actor.

AM: We’re huge fans of him!

GM: Yeah, yeah me too! Growing up around that environment and being in that industry it was just something that was second nature to me. And I was like, "when is it my turn?" Being the second born child and always wanting attention, I was known for having this personality and having a need to be heard. The only outlet for that was to sing and to perform - so that’s how it started. Then after doing theater, I started working in film and going to TV and auditioning. It hasn’t stopped yet – knock on wood.

AM: What are some of the roles that you have been in?

GM: My first big gig was a Christmas film called Unaccompanied Minors which was a film directed by Paul Feig. He did Bridesmaids, The Heat, Ghostbusters (Kristen Wiig and Melissa McCarthy) etc. That was my introduction into really working in Hollywood. It was such a great experience working with Paul and the cast. That was a fun role for me and I have done a lot of
spots on TV.

I’m really drawn to the darker roles naturally. I am a positive person, but I love those really weird roles. I did a role on Perception where I played this girl who swallowed knives and it was a strange one, but I loved it. Now comedy is where things are going for me which I also love because it’s harder and comedic timing is hard to do. The dramatic roles come easier to me but
comedy is where I am falling into and where the world is going, it’s nice to laugh a little bit.

AM: How much has your father been an influence on your roles and how has it been also appearing on Criminal Minds with him?

GM: YES oh my gosh. I can’t watch Criminal Minds – I live alone with a cat!

AM: When we travel, it’s always on as a marathon and we get sucked in, but we have to have a buddy and the lights on to watch it!

GM: Oddly enough, I never worked with him on the show. When I first auditioned for the show, I was 17 there was a different actor playing my father and I never had any scenes with him. Then one day, the writers came to me with an idea where my character came back with Aubrey Plaza’s character as they wanted two strong female characters to come back to shake up the
team. Aubrey and I came out to do it and I didn’t have any good dialogue with my dad, but there was this scene where he pointed a gun at me which was really exciting as that is always fun to work with a family member holding a gun in your face. I mean when is that going to happen? Hopefully not. But it was great because I have worked on a number of shows, but Criminal Minds – that cast is such a tight-knit group, they’re a family. They get along and it’s
been running for so long which is a testament to how great it is to be able to step into that show for a few weeks. It was the greatest gig in the world and to be able to hang out with my dad for a bit. The character was fun too as she was psychotic!

AM: Tell us about CW Seed and how we can watch it?

GM: A lot of networks have digital platforms as I think that they are trying to compete with Netflix and things like that. CW Seed (shows you can catch: Riverdale, Original Dynasty) is CW’s answer to that. It’s their digital platform where they create new media and they also run shows that have already been out on the website. You can watch on their website or their app.

Our show, Life After First Failure has myself and Breanne (who plays my best friend on the show), we received the script and we loved that there were two strong female characters
shaking things up – we fell in love with it. We did 3 episodes in Portland and CW Seed ended up breaking it up into 6 episodes - to make it more palatable for the audience.

The way it seems to be going is that it’s all about quick easy content for quick gratification. At first, I was a little disappointed, but it’s the way that things are going now. I like longer episodes, but the younger generation is easily bored and when they’re bored, you lose your audience. But the character was so much fun to play and it was different and new. Honestly, it was one of my favorite people to play.

AM: Is there a second season coming out?

GM: In a perfect world, yes – the hope was that the network would see that there was a strong response to it – but they’re kind of new. So a lot of it has been left to us and social media has really helped in terms of campaigning for the show. We definitely want to come back to do more episodes – right now we’re not sure so we want people to watch and tweet to request more episodes.

AM: We know that you are also a singer can you tell us about how you started that and what your plans are?

GM: I was always singing at a young age. My parents threw me into everything soccer, piano, saxophone etc. Singing stuck with me – my sister and I took lessons at a very young age. Both of my parents have a musical background and it was just one of those things that I always kept in my back pocket, but I was too scared to use and then it got to a point that I really wanted to do a show so I got a producer and a band and we put it together with a show at The Whiskey in LA. It was so great, but there aren’t really any plans as I was starting to work on an album and then acting picked up, but it's always something I go back to. Right now, I record things and sell them to shows and just kind of do it as a hobby.

PHOTO COURTESY | Scott Bonnie

AM: What is the genre?

GM: It ended up being a rock show when I was at The Whiskey. But the song I’m most proud of, ‘I Won’t Wait’ it’s alternative/electronic. It has a cool vibe to it as I’m inspired by Banks and Tove Lo - just I love that electronic ease and fun. But when I get back into singing, I want to do a lot of oldies covers as I listen to a lot of 70s music. I love Top 40, but I’m inspired by that era. I have been listening to a lot of THEM (Van Morrison’s old band) lately and I thought it would be really fun to do a lot of covers of music that my parents grew up with as that's what I listened to growing up.

AM: What is your personal style when you're going out for brunch versus when you're having a night out?

GM: It doesn’t change – it’s always the same – I’m all black everything – it makes doing laundry very easy. I always dress for winter or fall – I wear Doc Martins all the time, I live in them. I love skinny jeans and a baggy sweatshirt on top. I love jewelry which allows me to go a little crazy and I love makeup! My sister and I went to makeup school just for fun and my sister was really into it – she has autism and is really high functioning, but my parents didn’t want her to go alone so I went as her pal and I ended up loving it. I love playing with makeup looks and it taught me what I could do with makeup – so it’s all about the accessories.

AM: How do you take time for yourself in the midst of your busy schedule?

GM: It’s interesting as an actor, you’re your own boss and there is going to be downtime so you’re always trying to stay proactive. I do piano as much as I can to stay with my music.

I do meditate - big meditator. I tried running for 5 mins. - it was horrible, but I really love yoga. There is a huge yoga culture in LA - which I know is everywhere as well. But I have been doing
yoga for so long that I just do it on my own and I just do it in my trailer. Now that I have this amazing cat in my life, I love meditating and doing yoga at home. I don’t do any high impact – I
don’t. I can’t do it because I have this really weird jaw issue which is a severe form of TMJ where I have to get injections in my masseter muscles. So when I do anything high impact the stress goes to my neck and my face and then I have to go to the Chiropractor and it becomes this whole thing. Everything is low impact and easy – I walk a lot and although LA is not a walking town, I live in West Hollywood so I can do that.

AM: What charity/philanthropy do you do?

GM: Because my sister has autism, I have always been involved in that as it has been a big part of my life and to give back to the community. My family and I do not support Autism Speaks as they have paid celebrities to do endorsements which makes sense, but many don't know what they're talking about and funds have gone to the CEOs and very little of the money is going to autism research. More grassroots organizations is where we go and my dad does a lot of work with veterans so anything that involves them and the military, I am all about it. Autism is big for me and there isn’t one that I champion specifically.

PHOTO COURTESY | Marco David

AM: What's on your playlist?

GM: I’ve been listening to a lot of THEM, Van Morrison, Bob Dylan – I went to a concert of his last year and it was so great. I just really love him. Let me grab my phone out. I love Tove Lo and Banks of course. A lot of oldies - OH - Roy Orbison - he's the best for the holidays - I really love his stuff and I have been getting obsessed with Chris Isaak again. OH Tom Jones is my
go to when I'm getting ready, I go to Spotify, put in Tom Jones and listen to everything. It gets crazy and my dad makes fun of me and asks, “why do you listen to my music?” I love it and everything coming out lately now – it’s cool to vibe out to in the background, but I don’t connect with it and it’s not inspirational to me.

AM: When you're in LA, what's 1 place you work out, 1 place you eat at 1 place you shop? What version do you have for that here in NYC?

GM: The answer to most of those questions is home, home, home haha. In NY, I go to McSorley’s Old Ale House - I was just there last night with my mom and my sister. So only in NY
would this take place, we met these two guys where one had just broken up with his wife and one with his girlfriend and they wanted to recreate this picture that they had taken when they were with them at the same bar a few years prior! One ex was blonde and one was brunette and we re-created the picture.

In LA, people are very "don’t talk to me," but in NY it’s so different and they were from Orange County. It was hysterical and the picture was identical and I even arranged everything on the table the same way. McSorley's is my go to.

In LA, I go anywhere although there is this cool Australian bar called The Eveleigh. Serafina just opened in LA so I love that – they’re on Sunset. I work out at home in LA so I just go outside as there is so much hiking you can do and I want to try boxing. For shopping, I am all about ASOS – they have great stuff, affordable and they always have black options. In NY it’s anywhere.
I’m obsessed with shoes, so any shoe store. I love Opening Ceremony and I love Soho in general. Evolution is here and I love them, we have something similar in LA called Necromance, but I haven’t bought anything. Where am I going to put taxidermy squirrels?

My God mom has a store in Toluca Lake near my parents house called Pergolina and she has these beautiful taxidermy animals which she gets from Necromance. Her store is where I get my jewelry and I wear these bracelets all the time. But I’m not a big shopper – I’m an eater – I love to eat. My mom has a restaurant in Burbank called Taste Chicago.

AM: Wait we have heard of Taste Chicago!

GM: I know a lot of people think that it’s my dad’s, but it’s my moms!

AM: Which one is from Chicago?

GM: Both – my whole family is from Chicago and here. We’re here because one of my family members just bought a house in New Jersey. We’re the only ones in LA. We needed to bring Chicago to LA.

AM: So what are we ordering at Taste Chicago?

GM: Chicago dogs, Sicilian Pan Pizza, Deep Dish, Italian Beef, everything – it’s hard core. You don’t go there to get a salad, you go there to work! But I actually prefer NY style pizza haha but I go there for the Italian Beef.

PHOTO COURTESY | Marco David

Read more from the Dec Issue and see From LA with Love, Gia Mantegna in mag.

THE ART OF THE SNACK | THE CROSTINI

The holiday season means even more of a reason to have great appetizers that you can pair with cocktails, sake, champagne and wine. In this month's The Art of the Snack we share some of our favorite crostini's whether you're staying in or hosting before a night out.

COURTESY | The Food Gays

Cranberry Goat Cheese Gluten Free Crostini

This gluten-free crostini option is great to include when having friends over.

COURTESY | Cotter Crunch

Fig and Prosciutto Crostini

This classic crostini mixes sweet and savory together perfectly.

COURTESY | Mama's Gotta Bake

Beef and Oyster Tartare on Olive Oil Crostini

And for something different, this will be your new crostini favorite when it's time to host friends and family.

COURTESY | WestCoast Food

Read more from the Dec Issue and see The Art of the Snack | The Crostini in mag.

ATHLEISURE MAG | HOLIDAY GIFT GUIDE 2017

We're in the thick of the holiday gifting season which starts pretty much after Thanksgiving and continues well into the first few days of January. In Athleisure Mag's Holiday Gift Guide 2017, we are focusing on a number of gifting lifestyles to consider from Cocktails, Food, Fitness, Sexy Little Things, Traveling, Wellness and Beauty - just a number of the topics that you'll find in our monthly issues! In addition, we have added some of our favorite editorial photoshoots that have taken place this year and that you've seen in our issues.

THE COCKTAIL LOVER | ATH MAG HGG 2017

Every home should have a bar cart and options that include great ready made cocktails as well
as an interesting spirit that is a great conversation starter. We have some tasty items to gift
friends and family.

| JONATHAN ADLER Ultra Bar Cart | OL' MAJOR Bacon Flavoured Bourbon | WEST ELM Marble Bar Tools | ANTHROPOLOGIE Gilded Rim Stemless Glass | HALF-SEAS Paloma Sparkling Cocktails | VAMPIRE GOURMET Bloody Mary Cocktail with Vodka in a Can | BUSHIDO Way of the Warrior Sake in Can |

THE BEAUTY STOCKING | ATH MAG HGG 2017

Beauty products and stocking stuffers are the perfect pairing and we have a few that we wouldn't mind finding in our this holiday season.

| JURLIQUE Rosewater Balancing Mist | SOL DE JANEIRO Catch the Bum Bum Wave | ARTIS
BRUSH Fluenta Oval 7 | MAN RAY FOR NARS NARS Love Triangle - Impassioned | SMITH &
CULT Kings and Thieves | BIOLAGE 3Butter Contol System Day Cream |

THE FOODIE ON THE GO | ATH MAG HGG 2017

Whether you're snacking at home, at the office or on the go - we love culinary gifts that allow
us to try something new. We suggest some of these tasty finds.

| HIC OLIVE OIL Hic Collection - Aegean Olives | BETTER THAN COFFEE French Roast | PARMCRISPS Oven Baked Snacks | MANUKA HONEY CHOCOLATES Mint Dark Chocolate | SANAIA APPLE SAUCE Lychee | BLOUNT BOWLS Coconut Chicken and Noodle Bowl |

THE TRAVELER | ATH MAG HGG 2017

Travel takes on a number of forms from trains, planes and automobiles. Whether you're keeping
it local or going beyond your geographical borders - here's what you can gift your traveling
friends and family on your list.

| MAVEN Car Sharing Service | MEAT CRAFTERS Skinny Salamis | LIBERO FERRERO GI Dopp Kit | MONDAINE Helvetica No1 Light Fall 2017 | VICTORINOX VX Touring Expandable 2-in-1 Carry-On Duffle | LIFEWTR Bottled Water | CANON PowerShot G9 X Mark II |

FITNESS GOODIES | ATH MAG HGG 2017

We're constantly adding to our fitness kit. This is the bag of items that we always have on hand that work with whatever studio fitness we feel like doing as the mood strikes. Here's what we're gifting this holiday season!

| DRISOUND Premium Headphone Covers | STELLA MCCARTNEY Red Hot Yoga Shorts | OUTDOOR VOICES Athena Crop | TOE TALK Mind Body Sock | DOPE Melonaid | REEBOK
Combat Glory Hoodie |

WELLNESS GIFTS | ATH MAG HGG 2017

Sometimes you just want to kick back and relax. We have the perfect wellness items that are on our list when adding to must have self-care options that will get you though cabin fever and "me time".

| ANYA LUST Champagne Bath Gift Set (Candle, Bath Bomb and Whipped Body Butter) | VIM
+ VIGR Compression Socks | BERNARDO Miami Shearling | WE ARE KNITTERS Downtown
Snood | TIVOLI AUDIO Model One Digital Bluetooth Speaker Radio | FLEUR'T WITH ME Athletic Mesh Inset Hoodie |

SEXY LITTLE THINGS | ATH MAG HGG 2017

When it comes to all facets of your life getting gifted, you can't forget a few sexy little things to add to your closet. We have some great options to add to your boudoir (oh and others who are on your list).

| KARL K/ikonik Tie Gloves | BUDDHA MAMA 20K Mandala Necklace | CHRISTIAN LOUBOUTIN
Rouge Louboutin Velvet Matte | BIJOUX INDISCRETS Maze Collection - Head Piece | JIMMY CHOO Viola 110 | PARFAIT LINGERIE Marion Non-Padded Underwire Bra and Hipster in Lapis
Blue |

HOSTESS GIFTS | ATH MAG HGG 2017

You can't forget your host/hostess whether you're coming over for a fabulous dinner, they plan events that you enjoy attending or they're gracious to have you at their summer or winter homes. Don't come empty handed!

| IITTALA Kastehelmi Tealight Candleholders | CHILEWICH Dahlia Coasters Set of 6 | ROYAL
COPENHAGEN Fluted Contrast Mug | IRONWOOD Baguette Miter | ALESSI Pill Box Chestnut
| NEUHAUS When Neuhaus Meets Single Malt Whisky Luxury Gift Box |

Read more from the Dec Issue and see Athleisure Mag | Holiday Gift Guide 2017

IN OUR BAG | GIFTING SEASON BEGINS

We've officially entered the holiday season when you're bag is filled with gifts for your co-workers, friends, ladies who brunch and more. We have a great list of items that are small but powerful that you can have at the ready and shows that you know what your friends and family will enjoy.

| CHARGEHUB X3 USB Charger | TRESTIQUE Shimmering Nudes Holiday Set | FEED PROJECTS Metallic Beaded Kenya Bag | TOZAI Snow Maiden Sake | LVX Caviar and Truffle Nail Polish Holiday Set | MARC JACOBS Decadence Gift Set |

Read more from the Nov Issue and see IN OUR BAG | Gifting Season Begins in mag.

BINGELY BOOKS

THE COCKTAIL GALAXY
St Martin's Griffin
Andy Heidel

There's always an excuse to celebrate
something! A new job, engagement, friends coming over and beyond. It encourages you to step up your game when people come over or if you tend to be the default bartender.

Just imagine at your next viewing party for X-Men, Agents of Shield and create beverages that merge nerd culture and
cocktails together! Not only are there a number of drinks that are offered, but it is authored and tested by Andy Heidel (he is
known for his Doctor Who Bar), the owner of The Way Station in Brooklyn, NY, a bar and music venue.

This is a fun gift and staple to have by your bar cart and will serve as a great conversation starter/ice breaker.

POWER FOOD ON THE GO
Fair Winds Press
Rens Kroes

What is the relationship between Power Food and Power Foodies? Well, Power Foodies are people that are constantly on the go from work, working out, meeting
with friends etc. In order to continue this pace in a healthy way, Rens has created a book filled with healthy options that allow you to do meal prep and to avoid having to go to other options like eateries, food trucks
etc, that can be time consuming, unhealthy or even just a waste of money/taste.

Those who are fans of Rens' approach to Power Foods will love that she has included
her focus on preparing, preserving and easily taking items along. With a number of options available, you may find that you start a trend amongst your friends to do the same.

DRINK VERMONT: BEER, WINE, AND SPIRITS OF THE GREEN MOUNTAIN STATE
Skyhorse Publishing: Brdbk Edition
Liza Gershman

Reading definitely transforms the mind! When we thought of the state of Vermont,
we thought about maple syrup as well as snowboarding but after reading Liza's book, we now know that this state is a destination for Beer, WIne and Spirits!

With 18 distilleries, nearly 50 breweries, and a dozen wineries - there are a number of drinks to enjoy year around that include hard apple cider, whiskey, and more. The book navigates what the state has to offer and introduces you to brands that you'll want to enjoy when you're in the area or perhaps
find at your local store.

We suggest that this is a giftable book as it's a bit of beverage tourism that you'll want to have handy when you make the journey or just for those that like being in the know of what regions have to offer.

Read more from the Nov Issue and see Bingely Books in mag.

RAF'S GAMBIT

Thanksgiving is this month and while many of us are looking forward to family, friends, food etc. This year, an extra amount of anticipation for the national holiday means the debut of NETFLIX/Spike Lee's 'She's Gotta Have It' which begins streaming on the network for this movie turned series. Rafael V DeLeon plays Manny Garciela and we caught up with him in Williamsburg, Brooklyn. 

ATHLEISURE MAG: We've seen you in print campaigns and we know that you have acted in a number of shows/films, tell us about your journey in both areas.
 
RAFAEL V DELEON: Yes, I have! Well, the journey is still ongoing, but I’m extremely grateful for the opportunities I have been given so far. When I first moved to NYC, I worked the graveyard shift at a hotel. That was the bottom...I mean, “beginning” of the journey. lol
 
AM: Tell us about your role in Netflix/Spike Lee's 'She's Gotta Have It', how long were you filming and what was the auditioning process like? 
 
RVD: I filmed scenes over the course of several months. The audition process was like any other; you go in, do your best work, and leave the room knowing you gave it your best. 

AM: In your opinion, how has 'She's Gotta Have It' been tweaked from the world it existed in 1986 to now?
 
RVD: Well for starters, in 1986, social media didn’t exist. The integration of social media and cell phones are the two biggest tweaks. Other themes like: racial inequality, gentrification, feminine empowerment, and social justice were already top-of-mind issues for Spike...back in 1986. “Been Woke” as Spike would say.    

AM: What did you know about this movie prior to auditioning and what are your thoughts on this now that you have played the part of Manny Garciela that plays the best friend of Mars Blackmon played by Hamilton's Anthony Ramos?
 
RVD: I was familiar with the project but had not seen the film prior to auditioning. I had done my research on the film and prepared accordingly though.  My thoughts now are “Whoa. What an experience!” To work with creatives at the top of their game both in-front of and behind the camera is a milestone moment for me. You find yourself surrounded by so much talent it’s awe-inspiring sometimes. 

AM: With 'She's Gotta Have It' streaming on Thanksgiving, how excited are you to be a part of this iconic series?
 
RVD: As excited as Spike was when the Yankees won the World Series in 2009. 
 
 

AM: We know that you live in Brooklyn, where are your 3 favorite places to eat, workout and to grab a beer?

RVD: 1.) Eat- I really enjoy Archie’s Pizza in Bushwick (I hope they read this). 

2.) Workout- Any playground basketball court. Always good competition there. 

3.) Grab a beer - The Rookery Bar (I REALLY hope they read this). 

AM: Do you still play basketball as we know that you played Division I at Temple?

RVD: Temple is not only Division I, but is the 5th winningest Men’s Basketball program in NCAA history behind Kentucky, Kansas, UNC, and Duke; but I digress. ;) 

I do still play! A colleague of mine has pick-up every week (shout out to DG) and gets a bunch of ex-division 1 guys together for weekly runs. 

AM: What's your personal style when you're going out to grab a drink versus when you're running errands?
 
RVD: Oh man, when I’m going out I try to dress in something that is comfortable, individualist, and on-trend. When I am running errands? Whatever is clean.  
 
AM: What roles can we see you in next?
 
RVD:I have a few opportunities in the pipeline, but nothing I can announce currently. I will just say that I am excited for what 2018 has in store.
 
AM: With Christmas around the corner, what are you doing this season and where will you spend NYE?
 
RVD: I am spending the week leading up to Christmas with my family in Prince Georges County, MD and will be traveling to Costa Rica on the 26th through the new year! 
 
AM: Tell us about charities that you are a part of? 
 
RVD: I work closely with the Make-A-Play organization, Camp Ryan, and volunteer at a middle school in my neighborhood. Lending a hand in my community is something that is very important to me.
 
AM: Is there anything else that you would like to tell us that we have not covered?

RVD: I love playing Chess, day-trading stocks, reading The Atlantic, and watching critically-acclaimed films with my Somali princess. Oh, and I still haven’t beaten a local chess-master in Union Square.

Our shoot took place in Williamsburg, Brooklyn at the McCarren Hotel and Pool as well as the famed The Meatball Shop. You can watch Rafael V Deleon on NETFLIX in Spike Lee's, 'She's Gotta Have It' streaming now. You can also connect with him socially. 
 
Twitter | @RafaelVDeLeon
Instagram | @RafaelVDeLeon
Facebook | /RafaelVDeLeon

We're big fans of The Meatball Shop at Athleisure Mag and it was fun to chat with their Marketing Director Natasha Miller about their history, menu, neighborhood locations and spirit.

ATHLEISURE MAG: Tell us about The Meatball Shop - what the concept behind the restaurant is, who are the co-founders, when it was created, and current as well as upcoming locations of this eatery. 

NATASHA MILLER: The co-founders are Daniel Holzman (Chef) and Michael Chernow, a pair of childhood friends who opened the first The Meatball Shop location on the Lower East Side in 2010. Since then, they’ve expanded to open locations in the Upper East Side, West Village, Chelsea, Hell’s Kitchen, and Williamsburg. The Meatball Shop is all about eating responsibly sourced, delicious food in a fun, hip location. 

AM: What are some of the signature dishes and cocktails that are available at The Meatball Shop? 

NM: The beauty of The Meatball Shop is that you can put together any dish you'd like! But, some of our guest's favorites combos are definitely our Classic Ball (a mix of beef and pork meat) with our Classic Tomato over Spaghetti. Our Kitchen Sink Salad is also a big hit with our guests. Our cocktail menu changes seasonally, but I’d say our Moscow Mule is pretty classic (and delicious).

AM: For those who are vegetarian, can they also enjoy the experience at The Meatball Shop? 

NM: Totally! We have vegan veggie balls that are out of this world, I like them best with our pesto, but they can be served however you’d like! We're all about cooking seasonally and are always changing up our awesome roster of veggies sides. Currently were serving sides like Roast Brussels Sprouts and Apples, Braised Kale and Tomato Soffrito, and Butternut Squash Sage Rissoto. 

AM: If you haven't done so already, can you tell us about Sidepiece? 

NM: Sidepiece is the bar connected to our Hell’s Kitchen location – you walk to the back of the restaurant, past the restrooms, through a little hallway, and you’re there! Sidepiece has a totally different cocktail menu and acts as our meatball test kitchen where we serve some super fun dishes like Pretzels Balls and Meatball Nachos, in a speakeasy-esque space. It can also be rented out for private parties too!

AM: With a number of locations in NYC, what is the thought of the aesthetic of the restaurant in relation to the location of the neighborhood that it resides in? 

NM: The aesthetic of each individual restaurant definitely changes based on the neighborhood that surrounds it. We want each location to feel like its own restaurant - the Williamsburg location, for example, is more subdued and looks lovingly worn in, while the Lower East Side shop has a poppy-feel, with a deep navy wall coated in bright white metal meat grinders. 

AM: We shot a portion of our shoot in the Williamsburg location of The Meatball Shop. What can you tell us about this particular location (when it opened, those who tend to stop in)? 

NM: We opened up our Williamsburg Shop in 2011 and it's become a stable of Bedford Ave. We get a lot of neighborhood locals for sure but as the neighborhood has changed we're also seeing a ton of tourists stop in which has been really fun. We recently started serving brunch on Saturday and Sunday from 10:00am-4:00pm – this was the first location we started doing so, and it’s been a nice change of pace.

AM: What can we expect with the upcoming holiday season in terms of events or promotions taking place at The Meatball Shops? 

NM: We’re just about to launch our latest SHUT skateboard deck design, which will be available on our website. We encourage fans of the brand to check out our other gear as well, like our Ballers sweatshirt, Ballerina Tee, and our jarred Classic Tomato Sauce- which can all be found at www.themeatballshop.com.
 

AM: What are the Co-Founders' favorite dishes at The Meatball Shop? 

NM: Michael Chernow loves a Kitchen Sink with Veggie Balls and Pesto and Daniel Holzman loves a heartier dish of Pork Meatballs with Spicy Meat Sauce over Polenta with a Family Jewel on top!

AM: Are there new dishes (whether ongoing or seasonal) that will be coming to The Meatball Shop? 

NM: We just started serving our Grilled Cheese balls in all of our locations this week – they sit like dumplings atop a layer of cream of tomato soup and are dangerously good. Right before Christmas, we will be bringing back our Jingle Jingle Balls made with venison and paired with a traditional Cumberland Sauce. We also have a killer Bread Pudding special for dessert this month!

AM: We know that you can buy The Meatball Shops' sauce and cookbook, are there other items that are available that people can purchase when they can't get to the physical locations? 

NM: We love designing merch! In addition to our sauce and cookbook, you can find our "Balls" shirts, Grinder Snapbacks, and Grinder Carhartt Beanies at all of our shops. We also carry limited quality items such as our Hedley & Bennet Aprons, "Mini Meatball" Onesizie, and (Baller)INA Pink T-Shirts that you can find in our different shops!

Read more from the Nov Issue and see Raf's Gambit in mag.

THE ART OF THE SNACK | TURKEY LEFTOVERS

Read more from the Nov Issue and see The Art of the Snack | Turkey Leftovers

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

BINGELY BOOKS

AND BREATHE
Hachette
Rebecca Dennis

Can you breathe your way to health and happiness? In And Breathe, Rebecca 

Dennis, a London based breath coach and workshop leader who was trained by Judith Kravitz (Transformational Breath) has written a guide on deep breathing for health and happiness.

The average person inhales and exhales about 20,000 times a day; however, most of those breaths are short and shallow and are known as "stress breaths" because they just reach the chest. This kind of breath creates a constant "fight or flight" response in the body and according to the World Health Organization, they believe that by 2020 depression and anxiety will be the number one disability worldwide.

Throughout the book, there are exercises that are described to guide you through deep diaphragmatic, conscious breathing. These are tools you can use throughout your day and can be done anywhere whenever you need. In addition Rebecca reminds us that breathing is natural and we must retrain our mind to this way of being.
 

THE COMPLETE SLOW COOKER
America's Test Kitchen

Crisp temperatures mean that it's time to start preparing your favorite meals via the Slow Cooker. With over 400 recipes, you'll find that there is something for everyone that can be cooked from appetizers to desserts!

You'll find a number of recipes that take 8 hours to cook via the Slow Cooker as well as those that only take 15 minutes to prepare. We have a feeling that you'll tag a number of finds that you'll make this fall and winter season.
 

LEO FENDER: THE QUIET GIANT HEARD AROUND THE WORLD
Leadership Institute Press
Phyllis Fender + Randall Bell

In the midst of some of the greatest inventions that the world has also enjoyed, Leo Fender created the electric guitar. His interest in electronics lead him to open a radio repair shop in his hometown of Fullerton, California. Band leaders and musicians knew that if their equipment needed to be repaired, then they should go to him.

Leo invented the Fender Stratocaster 

which has been embraced and was/is preferred by world-renowned musicians like Jimi Hendrix, Stevie Ray Vaughan, David Gilmour, Eric Clapton, George Harrison and Jeff Beck — to name a few.

Although his work was enjoyed by vibrant luminaries, Leo was a shy inventor who was nearly deaf and had one glass eye.

Beyond designing his notable quitars, in 1946 he founded Fender Electric Instrument Manufacturing Company — the launch pad for his most iconic designs — and later on, G&L Musical Instruments. 

Leo Fender: The Quiet Giant Heard Around the World shares his story.
 

Read more from the Oct Issue and see Bingely Books in mag.

IN OUR BAG THE DAY WARRIOR

In the debate of the backpack, we have always been a little dubious on bringing this into your day to day style; however, our Co-Founder fell in love with this style as she literally lived out of a mini backpack that could hold her laptop, notebooks, charger and more. So, of course - this month we're giving a nod to the Day Warrior who is getting things done!

| MOLESKINE Keith Haring | WATERMELON ROAD Pineapple Mojito | COLE HAAN Loralie Wave Backpack | BAO Kombucha Mango | L'OCCITANE Shea Organic Shea Butter | APPLE iPhone X |

Read more of the Oct Issue and see In Our Bag | The Day Warrior in mag.

THE ART OF THE SNACK | BLOODY MARYS

The perfect brunch beverage for a great weekend is the classic Bloody Mary, and of course the only way to improve on this tomato, vodka and seasoned drink is to kick it up with garnishes and seasonings that you may not have thought of to add more zip! If you're in NYC, the 21 Club is a must to enjoy this cocktail. In this month's The Art of the Snack we share a few variations to keep on your drink list.

COURTESY | 21 Club

The British Bloody Mary is a classic with the addition of English Mustard, your hot sauce of choice and of course garnished with a cucumber to add a bit of a refreshing element to this cocktail.

COURTESY | Tesco Real Food

Spicy Sriracha Bloody Mary's is the perfect way to cap off your weekend as this classic not only has sriracha but pineapple juice as well!  

COURTESY | Oh Little Foxes
 

The Chipotle Bloody Mary from The Pioneer Woman has a warm smoky taste that includes fun garnishes.

COURTESY | Chipotle Bloody Mary

Read more from the Oct Issue and see The Art of the Snack | Bloody Mary's in mag.