#TRIBEGOALS

Read the latest issue of Athleisure Mag and see #TRIBEGOALS in mag.

THE IMPORTANCE OF SELF CARE

We think that Self Care is an important element in being able to go from one moment to the next moment. In a busy world, you need as much time to yourself that you feel you can take and sometimes you have to just stop and take it! As we work on releasing our issue tomorrow, we know the importance of checking in whether it’s taking a walk, sitting in a quiet corner with your headphones on or simply grabbing a bite to change your perspective! We popped into The Good Kind a few days ago to jump start our morning, get in a bit of matcha as well as an avocado toast. This cute and intimate cafe had a great R&B playlist, had the perfect portions to enjoy a nibble and has a great view to do a bit of people watching to clear your head in this LES spot.

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ENJOY THE KENTUCKY DERBY

This week we made our way to The Wilson to find out how to make classic Mint Juleps as well as Mint Juleps with a twist! In addition to learning a bit of cocktail history - it seems like the straw was made with Mint Juleps in mind in order to sip the beverage that is known to be filled with ice. Led by the Maker’s Mark team, we were not only introduced into the art of making this drink, but were provided an array of tools including a muddler for the mint, Mint Julep cups that are “dipped” in the signature Maker’s Mark style, a canvas bag to place the ice, a mallot to crush it, a mat to keep your surface clean and a cocktail spoon. It was great to learn how to make this drink which is simple to make, but can definitely pack a punch.

Maker’s Mark actually celebrates the Mint Julep for a month to truly honor the heritage of this drink that is made with their signature whisky bourbon. Hopefully with the Kentucky Derby around the corner, you will make sure to enjoy this signature drink!

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THE ART OF THE SNACK | ELEVATED ITALIAN FARE

In this month's The Art of the Snack we head to the award winning TREVI Italian Restaurant (Morton Restaurant Group) at The Forum Shops at Caesars Palace in Las Vegas, which is known for their Italian menu that has a traditional menu, along with a few unexpected twists that their guests enjoy. We talked with their Executive Chef, Jose Navarro about his culinary background, his role at the restaurant and what dishes and cocktails we should enjoy there.

ATHLEISURE MAG: You’re the Executive Chef of TREVI. Tell us what your culinary background was prior to coming to the restaurant as well as what your role as an Executive Chef is at TREVI?

EXECUTIVE CHEF JOSE NAVARRO: My culinary background has been pretty diverse. I started off in my serious cooking journey at Palace Court (now closed), where I spent two years learning the classics, as well as nouvelle French culinary techniques. My earlier Italian culinary education came under Chef Paul Bartolotta, where an emphasis on fresh ingredients and classic Italian preparations was the focus. Prior to TREVI, I was in the steakhouse wheel house. I was the Executive Sous Chef at Morels in the Palazzo, Executive Chef at Beso -Eva Longoria's Restaurant, and Chef d' Cuisine at SHe by Morton’s.

In my role as Executive Chef at TREVI, I'm responsible for the seasonal menu, where the focus is to source quality ingredients and prepare them in a way that showcases the season. Additionally, I am responsible for the training of Sous Chefs, but most importantly, training the cooks whom will be making the dishes day in and day out. In addition to the core menu, I'm also responsible for crafting a Vegan Menu, which is a personal passion as I have a lot of respect for vegetables, and this is a great platform to showcase both.

AM: For those who have yet to attend TREVI, what can one expect in terms of the ambiance, dishes, etc?

EC JN: Our menu is peppered with classic Italian-American dishes, with a modern theme, focused on seasonality and quality. The food is approachable, with a touch of comfort. There is also a focus on ingredients that typically would not be on a neighborhood restaurant, like our Short Rib Ravioli with foie gras sauce, as an example.

AM: What are signature dishes that we should know about at TREVI?

EC JN: In reference to our "signature" dishes, they really change from season to season, and even week to week. It's here where the creative legs are stretched a little, and future menu items are developed. As a rule of thumb, I recommend trying the kitchen's special for the night.

AM: What are 3 signature cocktails available at TREVI?

EC JN: Tuscan Dream, which is a spin on the classic Negroni; made with sweet vermouth, Millet Bitters and Vietti Moscato. Aperol pear spritz, a modern twist on a very classic cocktail found in Italy. Made with Aperol, St. George Pear liqueur, St. George vodka, and sparkling wine. And of course our, a must try, the TREVI Bellini. A frozen blend of peach nectar, Peach Schnapps, rum and sparkling wine.

PHOTO CREDIT | TREVI

IG @TREVIlv

Read the March Issue of Athleisure Mag and see The Art of the Snack | Elevated Italian Fare in mag.

ATHLEISURE LIST | TSION CAFE

Beejhy Barhany, an Israeli Ethiopian opened Tsion Cafe in 2014 in Harlem's historic Sugar Hill district. Her goal was to bring the Ethiopian and Mediterranean healthy culture and living to the Harlem community because this area was her home. The location of Tsion Cafe is famously known for being Jimmy's Chicken Shack. Back in the 40's, that's where Malcolm X and Redd Foxx were frequently spotted hanging out and where jazz saxophonist Charlie Parker Jr., washed dishes before his big break.

She sees Tsion Cafe as a medley of Ethiopian, Israeli and American cultures. Guests can enjoy these foods,

live music and art of the community when dining at Tsion Cafe.

Three signature dishes that should be enjoyed is the Ethiopian Veggie Combo - Shiro atakilt, red lentil, kik alicha, gomen, beets served with injera; Tsion Eggs - caramelized onions, smoked salmon with injera and Shakshuka - 4 poached organic eggs sauteed with organic tomato, onion, pepper, spices and cilantro with bread.

Inerja comes with a number of the meals at Tsion Cafe, it is made with teff grain, a tiny round grain that is native to Ethiopia, it is also gluten free. The fermentation process takes about 3-5 days. This process is what gives injera its mildly vinegary (sour) taste. At Tsion our injera is made in-house, so it is always fresh.

Teff is rich in protein and contains many essential vitamins and minerals that are good for your digestive system, metabolism and immune system.

The dishes are from recipes that were passed down from her grandmother and mother and live on as a legacy to celebrate them at Tsion. These women influenced and shaped her into the woman she is proud to be today. Due to her global travels, she has added her twist and flavor to these already flavorful dishes.

Beejhy wanted to tell her story. As an Ethiopian-Jewish women in Israel and then the US, the narrative of Judaism did not include the thousands of years of history and cultural relevance that the Ethiopian Jewish community added to the larger story of Judaism. She started a non-for profit that created cultural showcases in the NY tri-state area, encouraging filmmakers and artists to have the opportunity to exhibit their works while promote the cultural heritage of the Ethiopian Jewish community. In doing these regularly, food became a cultural staple at these showcases. The response encouraged her to open the restaurant. It was an important way to showcase her culture in the community, and food is the gateway to learning a new culture.

Guests can enjoy a brand new menu that includes appetizers/bar menu, dinner and brunch which included Falafel. Recently, they introduced new handcrafted spirits to the drink menu. Patrons can enjoy their outdoor patio area while enjoying their meals.

TSION CAFE

763 St Nicholas Ave

NY, NY 10031

www.tsioncafe.com

IG @tsioncafe

Read the March Issue of Athleisure Mag and see Athleisure List | Tsion Cafe in mag.

MAKE COOKING EASY AND DELICIOUS BY IMPLEMENTING PREP & RALLY COOKING SYSTEM

Let’s face it, we’re all busy. We want to eat healthier but cooking and preparing meals every night can be a huge hassle. Coming up with new menu ideas is not easy. Then you need to build a grocery list. Next is finding the time to run to the store (which ends up being a multiple-times-a-week ordeal). Now you need to find the time every night to cook, clean up the mess, and somehow result with a complete meal after a long and exhausting day. Chef and food personality, Dini Klein, hears these types of complaints all the time on her Instagram channel. 

As a busy working mom of two, Dini decided to create solutions that make preparing meals easy yet delicious. To that end Dini created Prep + Rally a subscription meal planning website that helps busy people make weekly meals that are easy and delicious while saving time and money.  

“Working as a personal chef for years, I would cook staple dishes for my clients every week to get them from Monday through Thursday,” Dini says. “After a long exhausting day cooking for clients, I needed to feed my own family—and that was the last thing I wanted to think about after working on my feet all day. It was time to start implementing meal prep and weekly menus.”

Dini conceived of her meal preps to facilitate wholesome and vibrant meals for herself as well as her social media community.  Her philosophy is to use ingredients you already have in your pantry as much as possible to create delicious and healthy recipes, as well as take leftovers and repurpose them into new meals.  

Also, by prepping meals ahead of time can ease the stress in the kitchen.  When prepping a meal, Dini suggests:

• Start with a clean kitchen and clean as you go so that you never get overwhelmed!

• Go in with a plan. Create a menu, find recipes that use similar ingredients, so you don’t need to buy as much.

• Make sure you have a nice balanced meal consisting of starch, vegetables, and proteins. You can even throw in some sweet treats if you’d like!

• Cut corners! Buy store bought items to save time such as pie dough, pizza dough, vegetable stock, egg roll wrappers, etc. You can even buy pre-cut vegetables to save time as well. 

• Only buy what you need for that week to ensure nothing goes to waste. And as always, shop ONCE for the entire week. 

• Place garbage in close distance to your workspace when prepping to save time running back and forth.

• Pre-wash (peel if applicable) all produce to save time.

• Set out all containers and cookware in advance so you don’t scramble.

In today’s fast-paced world, people are increasingly aware of the importance of homemade food but there are not enough hours in the day to do it all. Dini invites you into her kitchen to discover how she does it – quickly, simply, the Dini Klein way!

Read the latest issue of Athleisure Mag.

WIN THIS | 1 PAIR OF TICKETS TO COCHON555 ON 4.14.19

We’re excited to share that Cochon555 will be pulling into NYC on April 14th and we’re back for our 3rd year in a row as a Media Sponsor. This event takes place in a number of US cities and brings 5 Chefs X 5 Heritage Pig Farms X 5 Winemakers together. This event will take place at Weylin in Brooklyn and runs from 5pm - 7:30pm (with VIP tickets having access at 4pm)! When attending this event, guests can enjoy a culinary experience of delight and wonderment that includes feasting on responsibly raised heritage bred pigs, ethically sourced food, endless rounds of beverages and you can vote for your favorite bite of the day.

We’ll keep you in the loop on chefs that are participating in this leg of the Cochon555 tour. Currently SeungJoon Choi of Hortus NYC, Allan Wallker-Hodkin of The Grey Dog NYC and Kimberly Plafke of Grand Army Bar will be competing and we’ll share with you the remaining chefs that will be at this event. 

We’re offering a way for you to get in on the fun by giving away 2 General Admission tickets! We will select 1 winner who will receive a pair of tickets to attend. We will run this giveaway now through March 22nd at 11:59pm EST. We will select a winner at 12pm EST on March 23rd.

TO ENTER (EITHER VIA TWITTER OR INSTAGRAM)

• Follow all three accounts on Instagram @AthleisureMag, @Cochon555 and @weylin1875

• Tag your friend who you would like to attend (all attendees must be 21+)

Read the latest issue of Athleisure Mag.

THE REWIND | #THERETREATAUSTIN

Our friends over at FUNKSHION headed to Austin, TX during SXSW with their Health and Wellness Platform, The RETREAT by FUNKSHION on March 10th at the South Congress Hotel. This event included prominent fitness experts, wellness leaders, and industry shifters that hosted classes and were on panels as well as leading studio classes. This event was focused to create awareness about relevant topics related to the world of wellness.

With a day filled with an array of sessions, guests also had access to a mini-pop up shop with Essie Nail Station, Hair Braid Bar and they were able to shop Blank Label, Milk + Honey and Surterra Wellness.

“We wanted to create an inspiring and interactive event that will cover every angle of this widely-grown lifestyle, and connect the industry on both a national and regional level,” commented FUNKSHION’s Creative Director, Natalija Dedic Stojanovic. “It was a logical move to take The RETREAT to SXSW in our third year of the event. Austin’s market truly celebrates the health and wellness lifestyle like a religion. We match-made Austin founded companies like Outdoor Voices, Milk + Honey and C4 with industry tastemakers like Ron Boss, Bethany C. Meyers and Lo Bosworth (founder of Love Wellness). The result was an extraordinary success. All the panel discussions offered riveting commentary and advice on battling everything from common stigmas to eating disorders; and discovering ways to stay fit and mindful in the most difficult moments” mentioned Stojanovic.

The Retreat will continue to host its annual May event in the Miami Design District and is planning to host its first ever New York edition in mid-September.

PHOTO COURTESY | The RETREAT by Funkshion

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | THE DATE NIGHT MEAL WITH CHEF MARCUS SAMUELSSON

ATHLEISURE MAG: So we’re excited to have you in Athleisure Mag and Athleisure Kitchen, our readers have loved you for a very long time. Chef, with Valentine’s Day being this month and just date night dinners in general, what should we be making so that we can always stun our significant other?

CHEF MARCUS SAMUELSSON: Oh cool. I’m excited that you guys came today. For me, I feel very fortunate that I have been lucky to partner with Pure Leaf. Pure Leaf is always looking for great flavors and unique flavors that are super delicious. I think with this collection, Pure Leaf has found something really cool and interesting. Hibiscus, being African you find this all over the Caribbean and Africa. Sometimes, it’s known as Sorel. A beautiful flower that has that beautiful floral note that has become a really big trend in restaurants. What would be more fun than to be able to bring that trend setting food back home to a cocktail or through a simple appetizer. We’re going to do both.

The collection has all hibiscus and is caffeine free. They’re herbally brewed, also all around hibiscus along with a mango, a peach and a cherry. I put some of the mango flavored hibiscus iced tea with a little gin and you can also do it as a mocktail with no alcohol. I also put in some orange bitters and some citrus juice and just give that a shake and put some ice in at and give it a little light shake. This cocktail is called the Valentine and it has this beautiful rose color. It’s light and bright. Then we will put that little bit of sprig of thyme just to add to the floral note.

Making a light bright dish that is a flavored forward dish can be simple. I am going to start with some greens – a little bit of baby arugula and then frizze. I’m searing my scallops just 3 minutes on each side so that they are golden brown. In the pan, which is a cast iron skillet, there is a little bit of olive oil but I am also adding in parsley and adding in thyme so that those herbal notes can come back out again. I said it before that Pure Leaf has this beautiful collection of hibiscus and this one is Hibiscus Cherry flavor. It has a gorgeous burgundy color and it’s light with all of the flavors that you want. We also took some sundried cherries and just soaked them over night in the iced tea which makes them nice and loose in terms of texture.

Remember those scallops?

AM: They’re beautiful.

CHEF MS: Yes, they’re golden brown. When you get scallops like this, you want them to be dry scallops and you want to ask for sushi quality grade A. When you do that, you’ll have the best seafood! You also want to buy seafood from the same person because then you’re building a relationship with them and you’re ensuring that you’ll always get the good stuff. Then garnish with a bit of parsley and nuts – which you don’t have to if someone has a nut allergy. If they don’t it’s good for crunch. Then we will use the parsley that we seared up and top off the dish with some of those fresh herbs.

AM: It’s an easy dish to make.

CHEF MS: That’s the key right? We wanted to make the dish flavor forward, but also very easy to make. Jump in!

AM: It’s one of my favorite dishes as I love scallops.

CHEF MS: Yes, it’s scallops and just that idea that it’s hibiscus with that cherry profile. It’s light, bright and a beautiful appetizer.

AM: This is so good!

CHEF MS: Today I’m serving you for free. When you come to Red Rooster, I have to charge you, this is so much better!

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

CHEF MS: Well I cooked my whole life! You know I grew up in Sweden with my grandmother and she was a cook and just to be here 30 years later and to do a craft that I was taught in her kitchen is an unbelievable experience and it’s not a job. It’s something that I am passionate about and feel that it’s a privilege to work with my passion. To be to work with communities and to be able to create jobs for our inner city kids, whether it is through Careers Through Culinary Arts Program, our restaurants, through our festival Harlem Eat Up! and with that, you need partners like Pure Leaf that sees those opportunities to help me create that.

AM: How do you decide what and where your next restaurant is going to be?

CHEF MS: You know those are tough questions for me. First the city has to speak to me. I love New York and you know it’s not just about the city, it’s about the part of town. You know we just opened in Newark a beautiful town that has a strong African American narrative in terms of culture, music, jazz and we felt that it was a place that we thought was important for us to contribute to for jobs and to hire locally.

We always look at the city, we opened the Red Rooster in London which has always been – I mean growing up in Europe, London is your New York. To be able to be there has been a privilege as well. But then again it has been a privilege to be able to do what I love in so many different cities and Harlem will always be home. We have our festival coming up soon and it’s something that we look forward to.

AM: As the producer of Harlem Eat Up!, how did it come about and why is its intersectionality so important?

CHEF MS: I was always a guest to all of these great food festivals whether it was Miami, South Beach, Aspen or New York. And then I thought, wait a minute, Harlem is such an incredibly rich community in terms of culture and rich history. The chefs there deserve to also be able to tell their story and the food festival has been able to tell that story!

With that, to do it because half of our Harlem Eat Up! is for free, and we can’t do it without sponsors like Pure Leaf, whether it’s to help set the table for Valentine’s Day or whether it’s to set the table for a food festival.

AM: So I’m a huge fan of Red Rooster, what are 3 signature dishes that we need to eat there and you can only choose 3 now haha!

CHEF MS: When you come to the Red Rooster you have to have as starters the Cornbread and the Deviled Eggs. It’s easy and you can have a drink and you definitely need to start off with a Brown Stoner or a Bourbon forward drink and then I love a Shrimp and Grits, which is super super delicious. It’s comforting and you have to have the Yardbird.

AM: This month is the South Beach Food and Wine Festival. Why do you love participating in that, attending and why is it so important?

CHEF MS: SoBe is one of the festivals that started the great festivals. You have SoBe and Aspen. As a chef, it’s such a privilege and you get to also see your chef friends. I’m going to be able to see and hang out with Bobby, Alex and my friend Scott – people that we work together, but we don’t always have time to hang out. That’s the time that we get to hang out. I also go over to Overtown and I get to do cooking demos. This year, I made sure that my events are always at Overtowns so I can bring that South Beach audience over to another part of town that they may or may not have been to before.

AM: Thank you so much for taking the time to talk with us and to make this incredible meal!

CHEF MS: Well you’re good! You’ve got your cocktail – The Valentine and you’ve got your Scallops that are beautiful and I hope that you enjoy it.

CHERRY HIBISCUS SEARED SCALLOPS with Mustard Greens, Tea Infused Cherries, Almonds

For the Cherry-Hibiscus Sauce

1 ounce dried hibiscus petals

1 quart Pure Leaf Cherry Hibiscus Herbal Tea

In a large pot, heat the tea and hibiscus until it’s just barely simmering. Remove from the heat and let sit for 20 minutes. Strain and chill.

For the Tea Infused Cherries

1 cup dried cherries

2 cups Pure Leaf Cherry Hibiscus Herbal Tea

Bring the tea to a boil. Pour over the dried cherries. Let sit at room temperature for two hours to infuse.

For the Roasted Almonds

1 cup whole marcona blanched almonds

1 tbsp olive oil

1/8 tsp salt

Toss the almonds in oil and salt and place in a single layer on a cookie sheet. Roast at 350 degrees until well browned and fragrant, approximately 5 minutes.

To Assemble

4 diver scallops (U10 size)

1 tbsp olive oil

1 ounce frilly mustard greens

1 ounce frisee

1 tbsp infused cherries

1 tbsp cherry-hibiscus sauce

1 tbsp roasted almonds

1 tbsp torn parsley leaves

Heat a sauté pan over medium high heat with half of the olive oil. Season scallops liberally with salt. When the oil is beginning to smoke, sear the scallops for two minutes on each side. Remove from pan.

In a shallow bowl, place the cherry-hibiscus sauce. Dress the mustard greens, frisee, and parsley with the cherries, rest of the olive oil, and a touch of salt. Place on top of the sauce. Arrange the scallops on top and garnish with the roasted almonds.

VALENTHYME

1 oz Pink Gin

2 oz Pure Leaf Mango Hibiscus Herbal Tea

¼ oz Simple Syrup

½ oz Lemon Juice

6 dashes Cranberry Bitters

3 dashes Orange Bitters

¾ oz Cranberry Juice

Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.

Mock

3 oz Pure Leaf Mango Hibiscus Herbal Tea

¼ oz Simple Syrup

½ oz Lemon Juice

6 dashes Cranberry Bitters

3 dashes Orange Bitters

¾ oz Cranberry Juice

Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.

PHOTO CREDIT | PG 88 Cedric Angeles

You can catch Athleisure Studio's podcast show You can catch Athleisure Studio’s podcast show, Athleisure Kitchen and hear our conversation with Chef Marcus Samuelsson next month wherever you enjoy listening to podcasts including Spotify, Apple Podcast and Google Podcast.

Read the latest issue of the Feb Issue of Athleisure Mag and see The Art of the Snack | The Date Night Meal with Chef Marcus Samuelsson in mag.

S1. E2. | Athleisure Kitchen with Chef Marcus Samuelsson

We’ve been a fan of Chef Marcus Samuelsson for over a decade starting with enjoying his Deviled Eggs at Red Rooster in Harlem! We’ve enjoyed seeing him on Food Network when he’s judging Chopped or seeing him on BRAVO’s Top Chef. Whether he’s releasing a cookbook, or opening additional restaurants, we know that Marcus is always creating innovative dishes that are focused on phenomenal taste, dynamic flavors and comfort foods that we need. In today’s episode of Athleisure Kitchen, Marcus cooks us a meal that we should make for date night, talks about his formula in opening as well as finding the perfect locations for his restaurants and the importance of Harlem Eat Up, his food festival that highlight his city, chefs and music of the neighborhood.

To see the meal that Chef Marcus Samuelsson prepared, check out the video below check out the interview in Athleisure Mag’s Feb issue!

ATHLEISURE LIST | THE LITTLE BEET

When it comes to farm-to-table fast casual dining options, The Little Beet has been one of our favorite places to eat since 2014! Known as a 100% Gluten free restaurant, this growing chain with a number of locations in NYC and continuing to add additional cities to its roster, utilizing seasonal and local ingredients by sourcing them from farmers and purveyors that believe in this way of bringing foods that are good for you - to you. Because of the commitment to this vision, there may be variations in the menu depending on the location that you are visiting.

Navigating the menu at any location allows culinary diversity whether you are dairy-free, soy-free, vegetarian, vegan, gluten-free and nut-free. One can create their own meals or select from a series of bowls that are packed with proteins whether you stopping in for breakfast to enjoy parfaits, breakfast bowls or sandwiches or you're opting to swing by for lunch and dinner to enjoy a number of bowl options. Common ingredients that are found in their dishes include: jackfruit, kefir chicken, mixed greens, avocados, salmon poke, golden beets, black beans, pickled onions, seeds and more.

Dishes are created with inspiration from global dishes and are meant to fuel your body with positive nutrients that leave it feeling great.

In addition, there are a number of beverage brands that are offered to accompany your meal from Wonder Drink Kombucha (our personal favorite is the Asian Pear), Spindrift and Nitro Cold Brew Coffee, as well as baked goods to end your meal on a sweet note.

The Little Beet is part of Aurify Brands, which includes: Melt Shop, The Little Beet Table, Fields Good Chicken, and Five Guys Burgers and Fries.

In additional partnership with The Little Beet is Ugly Produce is Beautiful which works to ensure that they reduce food waste in produce when it comes to not consuming it or simply not buying it because it doesn't have the symmetry or beauty that is expected upon purchase. In their restaurants you will see images by Sarah Phillips of her series, Ugly Produce is Beautiful.

THE LITTLE BEET

With locations in a number of cities, surrounding areas an new locations that pop up, keep checking the website to see where they are in your area.

www.thelittlebeet.com

IG @thelittlebeet

Read the Feb Issue of Athleisure Mag and see Athleisure List | The Little Beet in Mag.

S1. Ep 1. | Athleisure Kitchen with Chef Brooke Williamson

The latest episode of Athleisure Studio’s culinary show, Athleisure Kitchen just dropped today with Chef Brooke Williamson.

When it comes to culinary competition shows, BRAVO’s Top Chef is one of our favorites. We enjoy the quick fire challenges, restaurant wars and watching competitors navigate across the show. We also like finding out about their restaurants and often seeing them re-appear on future seasons or other shows. On season 10, we were introduced to Chef Brooke Williamson, who came in second only to come back in season 14 - to win it all! In addition to these accolades, she is the Co-Owner and Co-Chef at The Tripel, Playa Provisions, Hudson House Bar, Da Kikokiko, Small Batch Icecream and Triplikit in Southern California. We find out more about her creativity, how she got into the industry, how she keeps fit and it all together.

SEASONALITY AND LOCALITY WITH CHEF BROOKE WILLIAMSON

Hands down, BRAVO's Top Chef is one of our favorite culinary competition shows. In addition to seeing talented chefs come up with creations on the fly, Restaurant Wars and cities being showcased - it's being introduced to chefs and their restaurants that we are constantly making a note to visit when we are in the midst of our travels. We have quite a list of our favorites that we have enjoyed seeing at Cochon555, culinary events, and of course interviewing as well in Athleisure Mag. This month, we chatted with Chef Brooke Williamson who was second runner up on Season 10 of the show and won it all when she came back for Season 14, we talked with her about her start in the industry, being the youngest chef to cook at the James Beard House, being a Restaurateur of a collection of restaurants and more!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a chef?

CHEF BROOKE WILLIAMSON: I don’t really remember that moment because I was so young and I was probably 6 or 7 years old when I realized that I wanted to be a chef. Then it became a thing that I just worked towards during my whole childhood so I don’t have one defining moment – it was just something that I knew I always wanted to do.

AM: Where did you train and what were restaurants that you worked at starting prior to the first restaurant that you opened?

CHEF BW: Well, I didn’t go to formal culinary school, I did take some cooking classes in my teens at a little cooking school called Epicurean but otherwise it was all restaurant training. My first kind of formal culinary job was at Phoenix at the Argyle Hotel under Ken Frank on Sunset and then I was there for about a year and a half and moved onto Michael’s in Santa Monica and moved up to Sous Chef like within a year so it all happened very quickly within a year. But I think that personally it’s because I I had been cooking my entire life.

AM: How do you define your style of cooking?

CHEF BW: I don’t really – my husband, Nick Roberts and I have several different restaurants and they are all very different from one another. I would say that the one constant throughout is seasonality and locality. I would say that we try to cook with seasonal, local ingredients as much as possible. I think that with both of us being native Californians we just naturally gravitate towards a lot of produce and just kind of work from there. All of our restaurants are very different just conceptually so I don’t have a definitive answer for that.

AM: It’s amazing that at the age of 22, you were the youngest chef to cook at the James Beard House, what do you remember preparing for that to take on such a big task?

CHEF BW: I think that at that age, I kind of didn’t know the magnitude of what I was doing which may have helped me with my composure. I knew what the James Beard House was and what an honor it was, but I didn’t understand the magnitude of what it was.

AM: When you opened your first restaurant, what is the first takeaway that you took from it that you learned from that and how did it inform how you went about opening and managing your future ones?

CHEF BW: Well my husband and I opened it when we were very young. We were chefs, we were not restaurateurs. We didn’t know what the difference was and we learned very quickly that we went into a space that we didn’t do a ton of research on the lease or the history of the location. I think what we took out of that was probably the most expensive culinary education that I could have had! That’s what I consider it – your first failed restaurant is such a learning experience and I’m so glad that it happened the way it did and I had something to fall back on by the time we closed the doors, but I can’t even count on 2 hands the number of takeaways from that. I just became more business savvy and understood how important the business side of a restaurant was.

AM: Can you tell us about each of your restaurants because they have a different feel to them – so walk us through the worlds of your restaurants!

CHEF BW: So the oldest restaurant which is currently open is Hudson House which has been around for 10 years and has morphed a lot since we have first opened it. It is still this warm gastropub kind of feeling. It’s sort of the first gastropub in the Redondo area of its kind and it’s changed a lot. It’s matured a bit as we just did a facelift on it so it looks more mature and more modern than it ever has. The menu has changed a lot and it still has that neighborhood feel to it. Then, The Tripel opened 2 years after that which is kind of a craft beer bar with upscale bar food. We have a couple of signature burgers which is what we are known for at The Tripel. Then we have Playa Provisions which is just down the street from that which is a 4-in-1-concept, we have a whiskey bar, a sit down seafood restaurant, a café that serves pastries and coffee in the morning through lunch, and then an icecream counter where we make all of our own icecream in nostalgic flavors. Then in Playa Vista, we have Da Kikokiko which is a fast casual Hawaiian concept – we serve mainly poke bowls, musubi and shaved ice and Dole whip as well. We have an icecream shop in Mar Vista which is a bit of an offshoot of Small Batch Ice Cream which is in Playa Provisions. We also have a retail store called Tripli-Kit as well that is specialty kitchen related goods.

AM: Do you think that you will open additional restaurants and concepts in California and also do you think that you will open up in other cities down the road?

CHEF BW: I would say if history tells correctly, we will probably continue in California. We do have this tendency to remain very local because my husband and I are very hands on and I like to be able to visit every place within a day if I need to or to get anywhere where I need to be or if I have to be. I’m kind of a control freak that way – I wouldn’t rule out opening a place out of state, but if we were to do something that wasn’t hyperlocal, then it would be an extension of something that we already have. That way we would feel that we would have control over from afar as well.

AM: Seeing that you and your husband are both chefs and restaurateurs and run your business together – how do you maintain how you work with one another as business partners as well as to maintain your coupleship?

CHEF BW: It’s the only way we have ever known each other. We met each other in the kitchen many years ago so it feels very natural to be in business together which is a struggle for a lot of couples that didn’t start out that way, I think. We know each other in a business sense very well. The hardest thing is juggling the parenting with the business. We want to stay active and engaged as parents as we juggle our busy days with the restaurants and with what we do. It’s really been the hardest part but we have somehow managed to make it work. We’re very fortunate that we have one another that we can kind of play off of and understand each other’s lives and the fact that we don’t want someone else raising our child. That mindset about what we want our lives to be is really helpful.

AM: What are 3 signature dishes that if you had to select them from across your restaurants – what should we try?

CHEF BW: Well, Hudson House we just completely redid our menu and in 10 years we just shifted things to a slightly overall Asian feel. There is a lot of Asian influence but it stil feels like a gastro pub menu. There are a couple of items that we will never be able to get rid of so we put it on a secret menu as we knew a lot of people would be mad with us if we didn’t still offer it. The Hudson Pretzel Burger and we do these Brown Sugar Pork Ribs which people go crazy for.

At Playa Provisions, I would say the Lobster Roll is something that we are pretty known for. The Crab Claw Pots, which is a snow crab claw with a crab cake at the end of it and then the whole thing is fried. That has become a signature staple as well as our specialty pastries. We do a Unicorn Cake it’s a special order. It’s a rainbow sort of pastel layer cake that is decorated like a unicorn and is filled with sprinkles which we sell a couple a week.

At The Tripel, I would definitely say that The Tripel Burger is a go to staple that we are known for on that menu. It’s duck confit, ground pork and beef with truffle cheese and apricot jam on an onion brioche bun.

At Da Kikokiko the spicy tuna bowl and the spam musubi, although we do a really good salmon musubi which sells almost as well, and of course the shaved ice. People come in just for the shaved ice.

I would say that our signature staple flavor that we have over at Small Batch, which is also my son’s favorite, is Mint Oreo or Chocolate Malted Crunch which is kind of a play on the old thrifty Junior flavor.

AM: You were asked to collaborate with a brewery to create Girl Grey. Where did this idea come from by having these interesting flavors of the Belgian style ale, the almonds and earl grey tea to come together?

CHEF BW: I knew I wanted to do a Belgian Tripel style of beer as it is my favorite style of beer and it is also why the restaurant is spelled T-r-i-p-e-l in the style of this Belgian beer. So it felt like it made sense to do a Belgian Tripel beer and then I used my chef brain in the sense that I thought about flavors that naturally went well with a higher alcohol creamy aged ale. There were probably 7 different flavor ideas and combinations that were on the table. That’s the one that really stuck and we made a sample of it, tasted it and that is the one that we went with.

AM: Is it still available?

CHEF BW: It was a one time release so I’m sure that there is some stashed away, but I don’t know if it is still purchasable from the brewery.

AM: We know you also did a sour beer with them, do you see yourself doing collaborations like this?

CHEF BW: I would totally be up for it! I felt like it was a one time collaboration that they were looking to do, but if they came back to me, and were interested in doing another flavor with me – I would totally be down to do it.

AM: So what led to you to the decisions that brought you to Top Chef for Season 10 and after having all of the experience from that season, what made you say that you would come back for Season 14 where you ultimately won that one?

CHEF BW: Well the first time it was a really difficult decision. I had a 4 year old at the time and I had turned it down several years before and then finally said yes after seeing what it had done for the previous chefs, that the platform creates for chefs who do well on it. I felt it was a personal challenge to do something that was out of my comfort zone for myself, but I also felt that now more than ever – the restaurant business is a difficult business and I felt like anything that you can continue to do to stay relevant and to let people know that you are out there and waiting for them to recognize you is worth doing! Of course, you don’t know how you are going to do or come off when you do something like that, but I felt that I was relatively unconcerned with my personality coming off in a terrible way so it was more of a personal challenge to see where we could take this.

AM: For season 14 was it more of a nobrainer?

CHEF BW: No it wasn’t because I felt like, what were the chances that I could do better than second place? On a personal note, it was a much more difficult decision. Professionally it was more of a no brainer. I saw first hand what it did for my business and what it did for me. But personally, the thought of going back and being eliminated first, second, third or anything less than winning would have been a total disappointment to me. So I kind of went into it with that mentality which helps and hurts in several ways.

AM: In terms of your Top Chef squad we see you with Richard Blais on the show and we see you with other chefs from the show for your appearances etc. When you are not in those areas, who from the show do you hang out with?

CHEF BW: I feel like I made a lot of really good friends from the show. They’re people that I would consider closer personal friends that I made and keep contact with on a very regular basis. Kristen Kish is one of my very best friends that I stay in touch with, Casey Thompson is one of my closest friends and I have a plethora of other people – I’m good friends with Shirley Chung, Kelvin Gillepsie - I could go down a list of people that I have kept in touch with on a regular basis and I would say a handful of people I stay in really close contact with and consider them my closest friends.

AM: We know that you have done a lot of TV from Top Chef, MTV’s House of Food, and Esquire Network's Knife Fight – what are upcoming shows that we can expect to see you on?

CHEF BW: I haven’t done a ton of shooting lately. I did an episode of Top Chef recently that just aired that I judged.

AM: We loved seeing you on there with your Christmas Sweater – so cute.

CHEF BW: Haha yeah my Ugly Christmas Sweater.

AM: You have so many accolades under your belt from being a chef, restaurateur, whisky aficionado, beer creator – what else is on your list that you want to add to that you have yet to tackle??

CHEF BW: Not really, there are areas that I feel like I want to do better in. I would say that the way I feel about my life and career is that I have done a lot of things pretty well. I would love to say that I do more things very well. I’m kind of at a point right now where I don’t have to do more stuff to do more stuff. I want to make sure that what I am doing is really quality. I don’t feel like I need to expand my horizons. I want to make the restaurants that I have open are doing the best that they can and that the people that come in are having great experiences as often as possible. I want to be more present in my restaurants, my life and as a parent. I don’t feel like I need to branch – I feel like I need to branch in.

AM: That’s a good one. I feel like a lot of times we do bite off so many things and branching in is a good thing.

CHEF BW: Totally, I mean – when it comes to my health and mental, physical, wellness, my parenting and my friendships and that there have been things that have suffered – not dramatically because I have been stretched too thin and I just want to do everything a little better.

AM: We know that you are an avid SoulCycler and you do fitness and various workouts – why is this so important to you to have this as a part of your lifestyle?

CHEF BW: One because I feel like I physically need to maintain my health in order to live the lifestyle that I live and to do the things that I do. The travel takes a lot out of me when I do the appearances, dinners and stuff like that. I’m not a great traveler so just maintaining that and some sanity is really due to my exercise regimen and I can really feel it when I don’t exercise and I don’t get that energy out in the right way – I feel like my life suffers. Even from an energy standpoint to maintain the energy to do it all. I feel like it’s so important to maintain sanity.

AM: You recently cycled through Italy to tour their countryside as well as to enjoy the foods of the region. Did you have to train yourself to do that kind of cycling as it seemed like you were on your bike quite a bit to get everywhere!

CHEF BW: I think I had to train myself on how to be on a real road bike which is not a no brainer! It’s actually a scary piece of equipment and if you don’t use it properly, it can kill you. I felt that I needed to up my game on how to be on a real bicycle outside and not on a stationary bike like I was used to. It was also about sitting on a saddle for such a long period of time that’s really where I struggled the most sitting on those bike seats. It seems like it would be nothing when you’re talking about biking hundreds of miles – but it’s not nothing!

AM: How many hours were you on this bike without a rest?

CHEF BW: I mean, we would stop for coffee and when we needed to stop. But, we were with a group of people and I wasn’t going to be the reason why we were taking so long. Especially since I was technically helping to lead this trip. We would go for a couple of hours and stop for a cup of coffee and then go another couple of hours and stop for lunch and then it was a quick ride to whatever hotel we were staying at. The difference between a 45 mins or hour SoulCycle class and 5 hours in a bike seat is huge!

AM: Since you do travel so much, what are 3 must haves that you bring with you regardless of where you are traveling to?

CHEF BW: If I am taking a flight, I always have Flopsy my stuffed rabbit that I take with me that I have had since I was 4 in my carry on! If I get on a flight, I’m going to have Flopsy. I’m not religious at all but have a Saint Christopher that I travel with as well. Those are the kind of things that I don’t get on a plane without having those. The other thing is that I travel with snacks always. I’m always the one that travels with a ziplock gallon bag full of snacks because I feel like unnecessary travel hunger just adds to the stress of travel. I also hate having to grab a bag of Doritos because there isn’t a banana. I always have a little pot of lavender scented balm or something that smells good. Usually it’s lavender scented as I am a bit of a high anxiety person and smells really help me. I also love Dr. Pepper Lip Smacker Chapstick.

AM: We love the throw back!

CHEF BW: I actually mentioned that I had them and I couldn’t remember where I said it, but I couldn’t find them anywhere and Target stopped carrying them – specifically the Dr. Pepper flavor and Lip Smacker actually sent me a 6-pack where I am currently on the last stick.

AM: So where can we find you grabbing a meal outside of your restaurants, working out and doing a bit of shopping?

CHEF BW: Oh my gosh those are so different questions! Alright so, I don’t often grab a cocktail outside of my restaurant. I grew up in Los Angeles, I was a total bar hopper at 20/21 I was sitting at the Vermosa Bar sitting by myself just after work drinking a Johnnie Walker Black on the rocks on a school night – loving it. I feel like I got that out of my system and that I don’t need to go to bars just to go to bars anymore. I have a child that I appreciate putting to bed at night and I can have a really good cocktail at my own restaurant. I’m not a bar goer. When it comes to eating meals outside of my restaurant, we generally go ethnic. Generally Asian, we do a lot of sushi and go to Kanpai in Westchester a lot. We go to Aiara for Thai food a lot we go to ASAP Phorage for pho – so we do a lot of Asian food and we like to keep it local.

I definitely am a SoulCycler but every so many months I do this Boot Camp with Lacey Stone and I love her. She does a 2 week boot camp called Reboot which I am actually doing and it’s 2 weeks of no drinking, eating super clean and I prep all my own meals. I still go to my spin classes, but 3 days a week, I go to her Boot Camp in the morning and the next one will be at The Wall - so I’ll be there.

AM: We love The Wall.

CHEF BW: I’ve never been there.

AM: It will definitely be good to check it out.

CHEF BW: I like shopping online – I’m not a huge shopper. I don’t like to try things on. I do like to see things in per son. I don’t like to go on shopping excursions. When I see something that I like in a store, I often buy it on an impulse and hope it will fit as I don’t like returning things. I’m not a huge shopper so I actually prefer that when my conditioner is getting low, I like to go on Amazon and order it and would rather have Amazon deliveries every single day!

AM: It’s like Christmas every single day with a new box – but you know exactly what’s in there!

CHEF BW: It’s amazing. By the time I decide that I need to buy something, it always takes me a couple of days to get to whatever store it is anyway, so I can have it on my doorstep without having to go anywhere!

AM: How do you define your personal style in terms of what you wear when you go to work and what you wear when you’re going out with friends or for a date night?

CHEF BW: They are all very different from one another. I love fashion, I love clothes, I love shoes. I also am not someone who will make themselves look great every time they leave the house. I work out a lot. I wear a lot of workout clothes, but I also try not to make that my daily outfit and try not to fall back on that for my go to. I work out in work out clothes and try to care about what I look like when I am going out someplace else. I love to be comfortable. I love overalls, love jumpers and am a big fan of being comfortable and also having a cute outfit on. I do love getting dressed up and am the first person to say that I am going out to dinner to a nice restaurant and that I am excited to put on a pair of heels and a dress, especially because my everyday life means I’m dressing down in jeans, a button down flannel or long sleeve shirt. So when I get dressed up,

I love getting dressed up.

AM: I can only imagine how busy you are. What’s your morning routine like to get to your restaurant?

CHEF BW: I’m very fortunate that in a sense, my husband is a morning person because I am not! So on a weekday, my alarm goes off at 6:20am or 6:18am don’t ask. I start by complaining that I have to get up and my son will come one eyed down the hallway into our bathroom because he is not a morning person either and he found that his morning routine needs to include a shower. My husband will get up and make coffee and usually that’s how I am able to get out of bed because he makes me coffee. Then I am a workout first kind of person. If it is my turn to take my son to school then I will take him and head straight to a SoulCycle class which depends on whether I am in a bootcamp or not. If my husband takes him, he goes to a trainer on Tuesdays and Thursdays, so he can’t go to school before that so on Tuesday and Thursday, I can kind of take my time a little bit and go to whatever class I want to as opposed to the one that is closest to the school. I’m a take-a-class-kind-of person usually but if I can’t, I have a Peloton bike at home and if I can’t pull it together to take a class then I will take it from home. Or maybe I will go for a run if I am on a running kick which I haven’t been for a while. Then I shower and get as many things as I can get done so that depending on where I have to be and when – before one of us has to be home to pick up our son from school.

AM: How do you take time for yourself with such a schedule that you have?

CHEF BW: I consider that when I workout, that that is time for myself and that I don't know if everyone considers it that. Working out is me taking care of myself and working out to keep myself sane. So me scheduling a workout into my day is really my way of taking care myself.

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PHOTOS COURTESY | Chef Brooke Williamson | LEFT IMAGE courtesy of TOP CHEF -- "Naughty and Nice" Episode 1603 -- Pictured: (l-r) Richard Blais, Brooke Williamson, Padma Lakshmi -- (Photo by: Michael Hickey/Bravo)

Make sure to follow our new multimedia podcast network, Athleisure Studio and specifically our show, Athleisure Kitchen. You can get the latest episodes when they drop by following and listening to us on your preferred listening platform (Spotify, Apple Podcast, Google Play, Stitcher, etc). You can hear the full interview with Chef Brooke Williamson on Athleisure Kitchen when it drops in Feb.

Read more from the Jan Issue of Athleisure Mag and see Seasonality and Locality with Chef Brooke Williamson in mag.

SOMETHING YOU SHOULD KNOW | WITH NUTRIENT RICH FOODS

The readers of Athleisure Mag know that we talk about nutrition throughout our issues and with a New Year, we do like to focus on getting everyone (regardless of where you are on your dietary plan) back to basics on things that you want to incorporate for the first time or to reintroduce into your plans. We took some time prior to the holiday to talk with Amanda Baker Lemein MS, RD about how we should approach our meals, accountability, the importance of portions, the Two Treat Rule as well as misconceptions of detox versus reset and food controversies. She shares these tips with our readers as she works with a number of clients who are focused on weight loss and weight management. It’s worth noting that during this interview you will see the terms satiation and satiety being referred to. The Athleisure Mag team defines satiation as a process that occurs during a meal. It’s that point at which you feel that you have had enough to eat and don’t desire any more. Satiety, on the other hand, describes your experience after a meal – how long before you start to feel hungry again. Both satiation and satiety are influenced by a number of factors.

ATHLEISURE MAG: We believe that it is important to have a healthy mindset when it comes to looking at your food and what you’re eating regardless of the time of year; however, with it being the New Year, it’s always worth looking at nutrition and how it works with your eating lifestyle. How do you approach this subject with your clients?

AMANDA BAKER LEMEIN: In terms of the New Year, one of the things that I always recommend to clients is not to focus on what you are removing from your diet, but to focus on what you can add to your diet. I am very much a non diet, diet dietician. What I mean by that is that I really believe in a varied robust diet that is heavy on nutrient rich foods which allows for a little wiggle room for mindful indulgences and little treats here and there. Obviously, mindful is the operative word there.

That’s really the approach that I recommend to my clients overall. It’s not about looking so much on what you can’t eat as I think that there is a time and place for all food, but really focusing on what are the really nutrient rich foods that we should be eating more of.

As you know, I have been working with Green Giant Fresh and what I really like about their new product – their vegetable meal bowls – it really takes the prep work out of having to chop fresh veggies and then having to make them tasty. That is the perfect example of a volume food where I tell my clients that non-starchy veggies are 100% unlimited. Something like these bowls are a perfect example. It’s a huge bowl that is a really big portion and you feel like you are eating a ton, but calorically, it’s really low in calories and very high in fiber and micronutrients. It’s a really great starter for a meal. In terms of a New Year and starting off on a good foot, I love these because the work has been done for you – it’s in the bowls, it’s been chopped, it’s cleaned and it’s ready for you to cook and all you have to do it microwave them for a minute or two. You can top it with whatever protein you want and some of them have beans in it so it is already a complete meal. They all have a sauce packet on the side so that you can tailor it to your taste. This is a great example of addition versus omission and how I want everyone to really focus on eating a lot of those nutrient rich foods.

Beyond vegetables, some of the things that I really like to recommend eating is whole grains over refined grains. I think that this is one that we have all heard so many times. The truth is that Americans are so deficient in fiber and the majority of the grains that we do consume are refined grains which means that they have been stripped of many of their nutrients most notably, fiber. Making sure that you are consuming mostly whole grains and of course, like I said earlier, leaving a little wiggle room for some of those refined grained treats is just fine as it’s all about portion. The notion behind going carb free and removing all grain from your diet, I actually don’t recommend because that decreases fiber and decreases overall satiety. Studies show that when you decrease satiety you are much less likely to stick to that routine.

AM: How do you define mindful eating?

ABL: My version of mindful eating and I have written a couple of articles about this in the past, is focusing on a very nutrient rich diet, which for me is the base of most of our meals should be non-starchy veggies. At least half your plate should be this as it can also be more as they are unlimited. Also it should incorporate lean protein whether you are vegan, vegetarian or a meat eater – lean proteins can be incorporated across the board whatever your dietary preference. Of course incorporating healthy fats from things like avocado, olive oil, canola oil, olives in general and all of that good stuff.

In addition, allowing some wiggle room which I define by my Two Treat Rule. That’s really for my weight loss and weight management clients. I want them to feel like you can have their favorite foods. I don’t ever want a client to feel like their favorite food is pizza, but that they can’t ever eat it again if they want to eat in a healthy lifestyle! I don’t believe in that. I just believe in portions and mindful indulgences which is how I came up with this rule which simply means that you choose 2 times a week that you really love – like actually love and not just something that is in front of you. So, a lot of people love ice cream so this is a great example. I don’t recommend that people buy icecream and have it in your home so that it’s always looking at you in the face everytime you open your freezer door. That is not helpful for anyone, but, maybe go once a week to a great icecream shop and make it an event. Have a single serving, enjoy it and then be done and move on with your day.

To me, it’s more satisfying to do it that way as opposed to having the reduced fat or faux ice creams on hand where you can have a larger portion, but you are less satisfied. You’re going to be satisfied having what you want and that’s why there is a Two Treat Rule and you’re not going to go too far. The rest of your daily meals are then filled with non-starchy veggies and are balanced with whole grains, lean proteins and healthy fats. Portion is key for all of these foods and our non-starchy veggies are key because once again, they are our go to as they are unlimited in terms of how much you can eat as a volume food with very low calories and it’s why I love those Green Giant Fresh Bowls so much as they are the perfect base of what we should be eating in our meals to get all those fibers and nutrients.

AM: In your opinion if you have been eating one way and are now focused on eating healthy or transitioning your diet, is there a detox period that should take place? What can they do to mitigate the shift that happens when you are making that transition?

ABL: So, first I don’t love the word detox as I am a dietician and scientist first and foremost. I really like to hang my hat on that credential. I know that our bodies are very smart and are able to detoxify itself if you have a working liver and kidneys – they can detoxify itself on their own. So that word is a little bit of a struggle for me. I like to say that if you need a reset post-holiday – I just want to make sure that everyone understands and make that point. I think there is too much emphasis in our culture on juice cleanses and other kinds of cleanses and I just want to make that distinction.

AM: We appreciate that you are making that distinction as detox is a loaded word that is being used to encompass an array of activities. We like hearing your approach to acknowledging a choice to a person’s dietary transition through a reset as we understand that the body is naturally able to detox itself.

ABL: There are many misconceptions floating around the internet regarding nutrition and as a credentialed expert, I just like to make sure to do my part by dispelling any myths. And my greatest point in talking with outlets such as yourself is to say that it doesn’t have to be that hard. Nutrition is health and it just doesn’t have to be that complicated and a lot of those things that make it complex are frankly not true.

So back to the reset, if you have been overindulging throughout the holidays – Halloween through New Years, sometimes people just need a reset to get back on track. Or you may want to start fresh with a whole new healthy lifestyle. Something that I really enjoy is eating a really heavy plant-based diet. For me, that does not mean Vegan, it means eating a lot of plants and vegetables as our base like we have been talking about and then adding in some proteins here and there. But it doesn’t mean being 100% Vegan for a month – it’s just about increasing the amount of plants you eat. So, if you are used to eating chicken everyday on your salad, perhaps once or twice a week you swap out the chicken for chickpeas, grilled tofu or another plant-based protein to give it a little mix. Again, I like to focus on where am I getting my plant-based and protein in the foods that I am eating. Then the rest of it is to balance it out with portions. For women, serving protein like a chicken or steak – or something of that nature would be 3-4oz. For men, it would be 5-6oz which is a lot smaller than our restaurant portions in this country. Just being mindful of what a proper portion is will assist you in your reset and just give you that visual and refocus as you move forward in that healthy living journey so that you know going forward what a portion is, what protein should be eaten and the remainder of the meal is on the unlimited non-starchy veggies which is going to provide all the nutrients that are needed and to provide the healthy fats that will make you feel satisfied.

Focus on that when it comes to the reset and as we continue with addition and not omission, I know there is a lot of controversy around dairy and whether or not people believe in whole fat, non-fat or low fat. I actually recommend that my clients choose low fat or whole fat, but that they just focus on portion when they are choosing their yogurt or cottage cheese that the individual cups that are pre-portioned are a wonderful guide and will help you get acclimated to what a portion is. When we have a little fat in our dairy, we are more satiated we tend to eat less. The meal times are not always the issue it’s the in-between meals that is the difference of a snack versus grazing all day long. If we’re not eating a meal that is super satiating that provides fiber, protein and a little bit of fat, those are the three pillars of this satiety equation – if we don’t have those then we are likely to feel hungry again in an hour. Usually, the foods that are readily available when you’re not ready for a meal but are looking for a snack, these foods have refined carbohydrates which don’t have any fiber and don’t have any nutrients and don’t keep us very full for very long.

AM: How does someone create accountability within their food journey?

ABL: Obviously as a dietician, working with an RD really helps with that one. Beyond that, I really believe in setting small attainable goals. Instead of looking at an entire year or weight loss journey of, “I need to lose 30 pounds before whatever event.” That to me is such an overwhelming goal that it’s almost unbearable to many people. Instead, setting those small and attainable goals by saying, “I need to plan 3 workout classes this week” or even starting smaller if you haven’t taken a class by saying that you will walk 3 times this week. Maybe it's stating that 3 out of the 7 dinners that you have this week will be plant-based you have this week will be plant-based and incorporate more of this versus animal products. Back to what we said before, making sure that half your plate for lunch and dinner has non-starchy veggies for this week. I like small attainable goals as they build upon one another. It gives you motivation behind your larger goals! When you hit the goal of walking 3 times in a week, it will encourage you to want to sign up for a class for the next week. Weight loss is a journey and it takes time and to do it in a healthy way, it is a process. You want to make sure that you are good to yourself in this process. You don’t want to beat up on yourself for not obtaining the goals that you set for yourself, but you need to check in every now and then and having that dietician as a cheerleader and a guide is really helpful. But even if you’re not seeing a dietician, if you have a Facebook or online group that you check in that has weight loss or workout groups is a great thing. It’s about holding yourself accountable to your friends and family.

AM: We know that you are based in Chicago – which is a fun city – although the weather in the winter is tough! We have enjoyed the beach, sport bars and more. Where would we find you grabbing a meal, working out and shopping?

ABL: In terms of workouts, I don’t like running – I’m not a runner. I’m not a fan of cardio to be honest. I do think it has it’s place in a healthy lifestyle and is great for your cardiovascular system. But for me, I really love group classes it’s what keeps me motivated. I don’t find that I am a great self-motivator in this area. I love barre classes, Pure Barre particularly and I go quite frequently. I also love Megaformer Pilates like Studio Lagree I like Chi 50 a local Chicago studio that also does reformer. I like targeted movements and that you’re going really slow with micro movements and this is in both barre and megaformer. Those are hitting all the accessory muscles and where you can see the change very quickly. I recommend those classes and when it’s about my cardio, I like to hit up SoulCycle for my super sweaty class. I love spinning as a non-runner over here. It’s the music, the good vibes, a group class – it’s like a party.

Now when it comes to a cocktail and grabbing a meal, now you’re speaking my language! I live in the West Loop we are THE neighborhood for all the best restaurants, bars and some of my favorites in the neighborhood are Soho House which I go to quite frequently for a cocktail or after work drink, I also love Avec which is in my neighborhood and is a great restaurant. Gilt Bar is a long time favorite of mine. One of the things that I preach to my clients a lot since I do go out a lot is that there are plenty of ways to live a healthy lifestyle when ordering off of a menu. You just have to know what a portion is and to look for those veggies on the restaurant menu so that you can fill out your meal for those unlimited foods.

When I shop, I love Damon Street in Bucktown as there are so many great shops on that street a lot of good boutiques and Armstead and Halstead has some good ones too. Oak Street is perfect for me to go to when I want to get something special.

IG @AmandaLemein_RD

PHOTOS COURTESY | Amanda Baker Lemein MS, RD

Read more from the latest Jan Issue of Athleisure Mag and see Something You Should Know | With Nutrient Rich Foods in mag.

THE ART OF THE SNACK | GRAB A HEARTY MEAL

ATHLEISURE MAG: Prior coming to MB Steak, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF PATRICK MUNSTER: I started my career in St Louis, working in a great farm-to-table restaurant called King Louie’s. The menu at King Louie’s changed daily, depending on what the farmers would bring. That gave me the opportunity to learn hands-on with a variety of cooking styles and ingredients. From St. Louis, I moved to New York and studied at the Culinary Institute of America and worked at a few restaurants around campus in the meantime. I fell in love with Las Vegas and its culinary scene when I took an internship at the Effiel Tower Restaurant, located on the Las Vegas strip. I began working at SW Steakhouse at the Wynn Las Vegas in 2004, where I remained for 10 years, rising to the level of Chef de Cuisine under Chef David Walzog.

My experience at the Wynn fueled my passion for great ingredients and flawless service – the same passion I carry today in MB steak. My style of cooking is relatively simple, as I let the ingredients speak for themselves. I am careful to not to mask the flavor of the ingredients by overthinking a dish. This helps keep the flavors of each ingredient bold.

AM: For those who have yet to attend MB Steak, what can one expect in terms of the ambiance, dishes, etc?

EXECUTIVE CHEF PM: While MB Steak is known to be a sexy and luxurious steakhouse, the restaurant is also comfortable and fun. I feel like steakhouses have a different value system as far as fine dining. There are certainly expectations a person has coming to a steakhouse and upholding those old standards is what keeps guests coming back. A guest should have the same experience if they are ordering a filet with mashed potatoes or if they decide to venture down a more adventurous path with something like octopus or a dry aged bone-in New York Strip with maitake mushrooms. No matter what you’re comfortable spending, you should feel comfortable in the dining environment – that is the intention at MB Steak.

In terms of ambiance, the 7,800-squarefoot space occupies two levels, including a gorgeous low-lit main dining room, bar and lounge, and private bar room on the first floor; and a garden bar and lounge, with a towering skylight above the bar surrounded by succulents and moss on the second floor.

AM: What are signature dishes that we should know about at MB Steak?

EXECUTIVE CHEF PM: We are running a 24 oz bone-in Creekstone Farms ribeye currently, and hands down, it’s one of the best steaks I’ve personally tasted in a while. I like to encourage people to eat family style, so a lot of the dishes are created to share. To name a few, the calamari, rock shrimp, and roasted heirloom tomato salad are all great for sharing. The porterhouse is one of my favorite steaks and it really is actually two steaks in one. One side is the New York Strip (my favorite) and the other side is the more well-known and beloved filet mignon. It’s prepared sliced and ready to share.

I also personally love our bacon, and it’s one dish I usually recommend to tables. Big slabs of braised bacon, grilled and glazed with maple syrup, it’s one of those simple, still elegant, bold flavor type dishes that is perfect to start a meal. The octopus is definitely a favorite.

I love side dishes, so narrowing it down to just a few is impossible, but the maitake mushrooms with aged goat cheese and balsamic is probably my favorite. I should mention that we’ve gotten a lot of viral buzz from social media in response to a feature we had on our whole roasted 17lb. Tomahawk Steak.

AM: MB Steak is located at the Hard Rock Hotel and Casino in Las Vegas and has been noted as the best steakhouse in Las Vegas in 2017 – how do you continue to push the envelope of creating great dishes that distinguish you beyond being a steakhouse?

EXECUTIVE CHEF PM: Seasonality is the great motivator for creating new dishes. Each season has its own “voice,” so I’m there to add a bit of creativity in the mix. Great, quality ingredients like stone crab, truffles and mushrooms that have limited seasonal availability are always great to cook with, and people really get amped when it’s back on the menu. I like to get the entire staff educated and excited about new ingredients and dishes. When a cook or server sees how passionate I am about something, they can easily convey that to the guest. With today’s accessibility to food knowledge, the general public is a lot more knowledgeable than past eras, which drives the stakes naturally higher, and emphasizes the need to always be at our best.

AM: What are 3 signature cocktails available at MB Steak?

EXECUTIVE CHEF PM: Magic Mike Live is our neighbor inside the Hard Rock. We wanted to bring that fun, exciting vibe into a cocktail. Our “Magic Mike” cocktail is made with Channing Tatum’s Born and Bred vodka, raspberries, and moscato rosé poured over cotton candy. Keeping with the rock and roll theme of the Hard Rock, we created the Hotel California cocktail, made with lemongrass and buddha-hand citrus infused vodka, grapefruit and pineapple. Lastly, Chicago Way is made with barrel-aged rye whiskey that we age in-house. It’s made in old fashioned-style with Punte Mes vermouth and St. George Brutto Americano. It’s belly warmin’ and always smooth.

IG @MBSteak

Read the latest issue of Athleisure Mag and see The Art of the Snack | Grab a Hearty Meal in mag.

ATHLEISURE LIST | SERAFINA TRIBECA

We had the pleasure of enjoying a fantastic meal during Serafina Tribeca's Fall/Winter Italian Comfort Food Tasting which showcased a number of dishes that are currently available on their menu. Serafina is a classic restaurant known in NYC as well as select cities around the globe that has great cocktails as well as Italian comfort foods that are great for lunch, dinner and brunch.

What sets Serafina apart from other properties within this group is the fact that they have dishes as well as cocktails that are specific to this location only! We had the chance to swing by to talk with Serafina Tribeca's General Manager, Christian Ferrara.

Christian prides himself on offering a creative twist on Italian dishes based on an authentic approach to Northern Italian food and using only the highest quality ingredients. A number of dishes that guests enjoy eating here are their bruschettas, a specialty Turkey and Asparagus pizza that was initially created for Thanksgiving and was carried over after the holidays as well. We love that it's the perfect way to enjoy protein in one of our favorite meals. Of course, pasta is always a dish that is enjoyed at Serafina and you can't go wrong with their Italian Carbonara with Crispy Guanciale. In addition, unexpected treats that include: Purple Cauliflower Soup with Goat Cheese, Grilled Lamb Racks with Truffle Carpaccio Served with Serafina Kale Salad Chopped Apples and Bi-Color Beets and Slow Cooked Short Ribs Sandwich with Taleggio DOP Fondue Cheese and Homemade Apple Jam.

In addition to meals that can be enjoyed in the dining room, at the bar and even in the private rooms - the craft cocktails are not to be missed. With a full and unexpected Margarita menu that is also unique to this location, you'll find liqueuers that add additional flavors to this drink which can be enjoyed year around.

Serafina Tribeca is known as a great place to enjoy a meal whether its breakfast, a business lunch, a corporate dinner or those that live in the neighborhood for after work drinks. Next door, guests who stay at The Frederick Hotel can enjoy having meals or ordering room service from them.

Christian brings in a sense of community and energy during brunch by having jazz bands perform to add additional excitement and a fun vibe. We look forward to the summer when guests can enjoy eating on the sidewalk and there are surprises that they will announce socially that will be even more enjoyable to those dining here!

SERAFINA TRIBECA
95 W Broadway
NY, NY 10007

www.serafinarestaurant.com

IG @SerafinaTribeca

Read more from the Jan Issue of Athleisure Mag and see Athleisure List | Serafina Tribeca in mag.

INTRODUCING ATHLEISURE KITCHEN

Whether we’re eating solo, grabbing a meal at lunch or Happy Hour, having a date night or heading to brunch at our favorite spot - farm to table, fast casual, gastro pubs and fine dining places didn’t just pop up on their own. Sometimes we’re cooking from recipes that we inherited from our families, often we’re making and enjoying a dish as recommended by voices of the culinary world. The world of food is nuanced and those that add to its colorful language have a story that directed them to creating their culinary point of view and styles of cooking, their presentation, and how they have strived to envelop and expand their professional brand. In Athleisure Kitchen, we sit down with chefs, restaurateurs, general managers, and food personalities to share how your favorite sweet and savory meals came to your neighborhood and these tastemakers impact and extend their reach in and beyond the food world.

THE ART OF THE SNACK | BOXED WINE TWISTED

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

S1. Ep 2. | #TRIBEGOALS with Lacey Stone

We’ve been aware of Celebrity Fitness Trainer, Lacey Stone, for a number of years! She has parlayed her talents as a celebrity trainer on E!’s Revenge Body with Khloe Kardashian for the past 2 seasons of the show. We sat down with Lacey to talk about how this basketball player became interested in becoming a fitness trainer and how she catapulted it into taking on celeb clients, working with various fitness methods, how she inspires others as well as who inspires her. In this podcast of #TribeGoals, we get the scoop on a number of upcoming projects and the importance of body, mind and soul when you’re making changes in your life whether it’s meeting a fitness goal or taking other important steps. This episode of #TRIBEGOALS is brought to you in part by Core Power Protein Shakes by Fairlife and was recorded live at Brookfield Place.

Check out #TRIBEGOALS on Athleisure Studio, Athleisure Mag’s multimedia podcast network.

HANDLING THE HOLIDAYS WITH CHEF TOM DOUGLAS

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

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

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

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

AM: How do you define your style of cooking?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @TomDouglasCo

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