On May 10th, we had the pleasure of attending La Nuit En Rose which is a cruise that sails on the Hudson River. During the 4 hours of this event (2 hours docked and 2 hours at sea), you enjoy an array of rose wine vendors, bites and music. It’s a great way to kick off the summer while rocking white and pink to commemorate the day!
Read the latest issue of Athleisure Mag.
PHOTO COURTESY | Joanna Kosinska
Sugar cravings are a formidable opponent to anyone trying to stay on a nutritious path. Sugar cravings can attack in the middle of the day or night, and it takes the will power of a comic book hero to say no to such temptation. But what if we can identify and address the underlying reason why we feel such a need for sugar? New York internist and gastroenterologist, Dr. Niket Sonpal who is also a faculty member at Touro College of Medicine says, “If more people could learn to pinpoint the reasons why they experience sugar cravings they would have better tools to avoid breaking their nutritional goals.”
Here are Dr. Sonpal’s 7 Ways to Conquer Sugar Cravings
Drink water; you might be dehydrated.
Many people mistake thirst for sugar cravings. “We know that we want something fresh and cold and we usually identify that with sugary drinks,” says Dr. Sonpal. “When our bodies have a deficiency in fluids, it can’t efficiently breakdown glycogen, and this causes the urge to consume something sugary. In reality, what you need to do first is drink water and observe how you feel,” he explains.
Try to Decrease Your Sugar Intake Gradually
Scans have shown that sugar fuels every cell in the brain. “Our bodies view sugar as a reward. But too much of a good thing is not good at all in this case. By partaking in overconsumption of sugar you are reinforcing your body’s need for that reward, essentially becoming addicted to it,” explains Dr. Sonpal. But like many addictions, it is not a reasonable or sustainable strategy to quit cold turkey. If you feel as though you are out of control or moody without your first soft drink of the day or until you have a piece of chocolate, you need to consider slowly draining your system from that need for sugar.
Rethink social habits that drive you towards sugar
Many of us have social rituals during our day that help us destress amidst countless tasks and meetings. “If you have a standing ritual with a friend or coworker of eating a piece of cake after lunch every day or running to the coffee shop on the corner to get the most sugary caffeinated iced drink you can find, rethink those social behaviors,” says Dr. Sonpal. Try to put something else in place that is healthy but rewarding.
Evaluate your protein intake
Many famous diet plans like Paleo, Vegetarian, and Keto seek to reduce sugars in your food. Sometimes a good way to kick your sugar cravings to the curb is having some good ole’ fashion protein. “Protein reduces the speed with which your body processes sugars and in turn helps you need lower amounts to experience that reward. Eggs, black beans, broccoli, and chicken are really healthy ways to get that protein in to quench that yearn for sugar,” suggests Dr. Sonpal.
If push comes to shove, pick fruit
There will be times when your craving for sugar will be exacerbated by the stress of the day or however many days you’ve gone without consuming it. You may feel like you can have a cheat day. According to Dr. Sonpal, “Your best response to a worsening need for sugar is to eat a piece of fruit. If you get to a point where you feel frustrated, instead of eating processed sugar, eat fruit. Fruits are sweet and have natural sugar that can address your sweet tooth without throwing out your entire effort,” says the NYC gastroenterologist. With the fruit, you will get added vitamins and fiber.
Fiber is your friend
Fiber helps clean out your system, and it is processed more slowly by the body. Fiber helps you feel fuller for longer effectively reducing your craving for mid-meal snacks. “Many people will be very deliberate with their decision to reduce sugar in their meals but will ultimately cave in when their body needs a snack because a lot of the snacks we have in our pantry have sugar in them. Fiber and lots of water would help you stay full for longer periods,” Says Dr. Sonpal.
Observe your consumption of starch
Starches like white rice, white bread, pasta are complex carbs that the body process as simple carbs. They end up affecting the sugar levels in your body and feeding into your need for sugar as fuel for brain activity and energy. If you have cut out processed sugars but continue to eat an abundance of starches, then your next step is to progressively reduce your consumption of those foods as well to clean your system of the need for sugars.
Read the latest issue of Athleisure Mag.
Who doesn’t love ending a summer day with a refreshing spritz. A few days ago, we had the pleasure of celebrating the season with Lillet with an option between their Rosé as well as their classic Blanc dessert wine. We enjoyed this served over ice as well as having it with club soda and having the option to add our choice of strawberries, cucumbers and other garnishes. Adding a few appetizers to this cocktails was another way to get us into a full state of summer.
You can enjoy a Lillet Rosé Tonic with the following recipe:
In the serving glass, place:
5cl of Lillet rosé
10 cl of tonic water
ice cubes
1 slice of lime
Glass: Tall
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice cubes. Add 10cl of tonic water and a slice of lime.
Read the latest issue of Athleisure Mag.
With Memorial Weekend around the corner, it marks the first unofficial summer holiday as well as Summer Fridays - the ability to get out of work right around your lunch hour! Each Thursday, we’re going to share great places to go to enjoy a drink or a few bites. We suggest Barn Joo which is known for their Grumpy Hour which are midday specials at this Korean Barbecue spot located in Union Square as well as in Midtown. The other day we enjoyed garlic and soy chicken wings as well as potato croquettes. This not only hit the spot but paired well with their house rose for a great bite before we continues on throughout our day.
Read the latest issue of Athleisure Mag.
Earlier this month, we had the honor of sitting down with one of our culinary faves at NYC's The Kitchen Table in NoLita with Gail Simmons. In addition to her role at Food & Wine Magazine, she is also known as a judge on BRAVO's Top Chef. We talked with Gail about her journey in food journalism, the importance of working throughout the food industry to gain invaluable knowledge of professional kitchens, Top Chef history, food diversity, how she maintains calm when planning for guest arrivals for food celebrations, key ingredients in her kitchen this Spring, where we can find her shopping in Brooklyn and more!
ATHLEISURE MAG: So tell us about your background and how you came to work in food journalism?
GAIL SIMMONS: It’s sort of a long story and I have always started with a love for food. I graduated from college and didn’t know what I wanted to do with my career and everyone else seemed to know what they wanted to do with their degree out of college. All I knew was that I loved to cook and I loved to write. But back then, that wasn’t necessarily a one plus one equals two situation. People were just starting to cover the food world. The term food media back then just meant writing for a handful of magazines or a couple pages of newspapers and there wasn’t the kinds of opportunities that they are now. But I knew that cooking was my passion and so I got a job first as an intern in a magazine and as an Editorial Assistant in a newspaper as sort of a lifestyle food and travel section. I realized that in working everyday around all of these different subjects that food is really what I am more interested in. Then I was given this really great piece of advice that anyone can write as you can practice on your own and that’s what you have editors for, but if you want to differentiate yourself and really make a mark in the food world then you really need to understand the professional kitchen and learn to cook.
So I picked up, packed up and moved to NYC and went to culinary school and from there I worked in a few really tough, but incredible professional kitchens as a line cook and always with an agenda that I wanted to write about it and knowing that I never wanted to be a chef in a kitchen full time. When the time was right and I had a lot of experience and felt that I really understood how to cook well properly with a good foundation, I moved back into writing first with Vogue Magazine as an Assistant to the Food Writer and then for a chef doing events, marketing and PR all sort of learning around the events of the restaurant industry in every different aspect of what it takes to work in the food industry. About 15 years ago, I landed at Food and Wine Magazine and I’ve sort of been there ever since.
AM: That is a journey and what was the moment while you were on this food journalism track that you realized that you wanted to enhance your brand and make that jump into TV as well?
GS: I didn’t actually. I never ever consciously thought, I want to enhance my brand as a personality – the word brand, was never in my language or in my purview. I never thought about going on to television it was always about writing and publishing for me back then – 14 years ago. I did a little bit of food television in my early days on behalf of Food & Wine because often morning shows would need someone to talk about recipes, wine trends from the magazine or what we were doing for our spring issue ,so I was the one that would often go on because I had the cooking and marketing background to go on and be able to do cooking demos and to talk with the anchors and the hosts. So that sort of became what I did for the magazine and about a year into my job at Food & Wine, BRAVO came to Food & Wine with this idea of a reality show about the lives of professional chefs and they wanted to call it Top Chef and they wanted to partner with Food & Wine to teach them about the world of food and cooking and in exchange, they would put one of their editors on the judges panel and so they screen tested me and asked me to do it and I have been doing it ever since. I never meant to do it, I never sought it out, but we also certainly never knew that it was going to be a hit show and that it would last this long. We’re going into our 17th season and it doesn’t seem like it is going to be slowing down.
AM: We love your authenticity and in doing the research to chat with you, it was amazing to see how many areas of this industry that you have touched to immerse yourself in this space. Clearly this is why you can speak about so many aspects of it due to your knowledge.
GS: For me, everything I did up until now, and what I continue to do, feeds into my experience and my knowledge. I don’t think that I could have ever gotten the job on television had I not done all of those things. I think that being able to speak to the real life of professional kitchens, which is what our show is about – we want to speak fairly and honestly in a constructive way and understand the work that chefs do. I think that you need to have a working knowledge of that to come across to your audience not only as authentic, but in a way that the audience of a show can identify with you because the audience can’t taste the food. You really become the taste buds for your viewers and I think that all of the work that I have done and before leading up to Top Chef helped prepare me.
AM: What led to you creating cookbooks and what is that process like for you when you’re making them?
GS: I think that these days, cookbooks for me was a very natural offshoot for everything that I do and finding a place where all of my favorite recipes could live that shaped me and make me who I am and recipes that I have learned and brought home from my travels that have become staples in my household and I wanted to just share those with everybody because I am asked for them so often. It was a great opportunity to put them in one place.
The process was rigorous. It took me 2 years to write my most recent book. 2 years is sort of par for the course and sometimes it can take many, many more. From conception to publication, so it was an all encompassing process. It was so much work in every aspect – testing, developing, testing, rewriting the recipes, editing etc. Writing all the head notes, the introduction, making sure that they are accurate having someone else retest for that accuracy. I really wanted to make sure that every recipe in the book not only sounded delicious, but was absolutely attainable for everyone to make at home.
AM: That’s intense. Going back to Top Chef, we have had the pleasure of interviewing Chef Brooke Williamson and Chef Richard Blais previously in Athleisure Mag as well as on Athleisure Studio’s podcast network show – Athleisure Kitchen. What is it like for you as a judge to be on Top Chef? What is the process like for you and how do you get yourself prepared for those moments that are taking place?
GS: I mean we have been making this show for so long that we have gotten it down to a science. It’s a great process though as we have a great crew that has worked with us for so many years and everyone really understands what every episode takes. So we’re a pretty fine tuned machine. I would say that the most important part of what I do is balancing - being constructive and fair with the challenge that is being presented every episode and making sure that I am speaking to that challenge and what all the different chefs that are doing. The great thing about the show is that we travel to a different city every single season so I always do a little research about the place because the location is going to inform so much about the cooking, the ingredients and the history. You know, the history of Charleston is going to be different then the history of Boston which is going to be very different than the history of Kentucky or California. I think it really plays a role and is what differentiates our show from all others.
AM: It’s also so inclusive to food diversity from a geographical standpoint. This season’s Top Chef was in Kentucky and one of our Co-Founders is from Indiana and many of the recipes that were made this season were also indicative of areas she grew up in and which allows audiences to connect from that standpoint as well.
GS: Exactly there is a lot of food overlap and that is what makes our show so fun. You don’t have to be a great cook to identify with loving food or understanding the history of this country. Food plays such a great role in that and in our families in the way that we eat, the way that we go out, the way that we celebrate and we try to stay true to the locations that we go to.
AM: How would you define, your style of cooking?
GS: I think my cooking is spontaneous and changes with a season. I’m a mom and I think my food has changed a lot since I became a mother. I want flavor and I want it to be healthy and easy to make because I don’t want to give people recipes that will take them 3 days in the kitchen and I certainly don’t have time to dedicate that. So my style really calls from all of my travel experience and my childhood which has a lot of influences. People always ask me, “what’s your favorite thing to cook?” I never have one favorite thing, it always depends on the time of year, where I traveled to last, the ingredients that I am most excited about and then ways that I go about organizing them and being the most efficient in the kitchen to get the most flavor by doing the least to the great quality of food that I have.
AM: Because you have done so much in the food industry, are there other projects that you would love to be a part of that you have yet to tackle – but would want to?
GS: I think there are so many things. There is so much travel that I want to do and I think that giving back to the community that helped me for so long is really important to me and there are so many ways to do that right now. Cooking is such a life skill, so not only does it nourish people, but it teaches people to translate that skill into a job anywhere where they are. Certainly, there are so many things where food applies to our lives, whether it’s politics or math and science. Teaching my child to cook, you become some conscious of that and so just teaching is always in the background for me, whether it’s through books or in television championing my industry, and giving back to my community through all of these different channels is always top of mind and there are always more things to be done.
AM: With Spring being here finally as we see the leaves on the trees – there are so many Spring holidays coming up and reasons to just come together just because. What are some trends taking place in the kitchen that we can incorporate right now into our dishes just to change things up?
GS: I think that Spring is just the most exciting moment in the year because we have all just been in hibernation for so long and I got real cozy with lots of soups and stews over the winter but I am ready for bright new ingredients. I am really excited about bringing all of those fresh herbs, fresh flavors, different fruits and vegetables into my diet that I haven’t been able to get all winter long. But I also want to be efficient with what I am cooking and because there are holidays in the Spring where you are cooking for a crowd often of all ages with family and friends with Easter and Passover – you really want to optimize your time in the kitchen. My entertaining strategies are always about finding recipes that you can be organized with and prepare as much as possible with in advance, so that when guests do arrive you’re just doing the minimal to get food on the table so that you can spend time with them.
AM: People come by unexpectedly sometimes. What do you suggest that we should always have in our fridges so that we can ensure that we are always ready as sometimes you never know when Auntie May comes by!
GS: Yes and there’s nothing to eat – it’s true! I mean I think with a few simple ingredients, whether it’s breakfast, lunch or dinner, there are ways to use them so that you’re picking ingredients that are versatile. A few products that I love are having lots of fresh herbs in my fridge and lots of citrus as they can be added to lots of things from pasta to cottage cheese. They can be turned into so many things in so many different ways. Or even eggs that they can go on top of. I love keeping good quality dairy products as they are always in my fridge. As I said, herbs and citrus, cheese, eggs, and then as much fresh ingredients as possible. So if you have salad greens or you have a few key bowls of berries, you can make 100 different things. Breakfast for example, is a time where I feel that people run out of ideas. There are a ton of things going on in the morning or if you’re entertaining in the morning there is a lot you have to do so quickly. If you have people over for brunch for Easter for example, if you can think a little ahead of time – you can make a really beautiful statement with minimal work. One thing that I always advocate is big batch cooking. I love making granola for example and I make it a week in advance in a big batch that I can eat throughout the week and I can have it as my go-to to put on top of things in the morning. Or just eat it as a handful to grab and go as a snack. When you have granola and some fresh berries, granola in the fridge and cottage cheese, then there you have the perfect protein packed, versatile and easy breakfast parfait that looks great and beautiful for everyone.
AM: When you are planning for 8-10 people that you know are coming for a dinner party, people get overwhelmed with the idea of tackling this – what do you do?
GS: I always make sure that I make my list and be organized. I can never underestimate how important that, is especially when you have guests arriving. Try not to do too many things and remember that you can ask for help. I think that people forget to do that. If I’m having people over, I want to think 2 days out about what I can do and then 1 day out, what I can do. Sometimes that feels daunting – no one has 3 days to make a meal, but I’m not talking about major cooking. Just marinating your meat in the morning so that 8 hours later when you cook it, it has all that flavor that is already done. That’s just 20 minutes in the morning and then you’re ready to cook as soon as guests arrive and it’s the same when you’re making your dressings in advance if you’re making a salad. I love making bowls – grain bowls for example, so doing things like making the dressing in advance, washing the lettuce, if I’m using quinoa or another grain like that – cooking it in advance really takes 15 minutes and then it’s cooled and ready to go and it’s in your fridge and all you’re doing is really assembly.
AM: What are 3 ingredients that you always have in your kitchen that are really good for versatile dishes?
GS: I would say that right now it’s fresh herbs, lemons because I use every part of the lemon from the juice to the zest and Hood Cottage Cheese because I feel it is the most versatile dairy product that I have that everyone loves and you can do so many things with it.
AM: Do you have some recipes for those of us that are busy and running around that are easy to satisfy and easy to make as well?
GS: One recipe that is my go to because it’s great for lunch, it’s great for a snack and it can feed a crowd and it’s easy to batch it up for 10 people or to just have a personal bowl of when I need something that is healthy and really satisfying – I make a really delicious Mango Avocado Salsa. Lots of lemons, lots of lime juice and lime zest and fresh cilantro tossed with fresh mango and avocado and I put it on a base of Hood Cottage Cheese with Black Pepper in a bowl. My little trick is I always make a little well in the center of the cottage cheese using the back of my spoon and I pile all the salsa right in the middle so that when you’re dipping you’re getting a little of both and you’re not searching for one ingredient or the other. I find that it’s a great after school snack for my kids, it’s a great appetizer for a dinner party or the perfect quick lunch for me on the go and it really doesn’t require many ingredients.
I talked with you about the grain bowl which is another one to make in advance and then the granola that I make all the time for breakfast for parfaits. Because if you have some fresh wash berries in the fridge, you can have your granola that you made before and all you have to do is layer it on together.
AM: Are there other ways that cottage cheese can be used beyond what someone would think is their “traditional” use?
GS: I think that cottage cheese is having this renaissance moment because people are rediscovering it from their childhood. First of all, it’s packed with protein which is a bonus, it can be used the same way that you use other dairy products. I love it in smoothies, I can use it in place of ricotta for pasta and lasagna. My kids love it and my little baby loves it for breakfast in the morning. It has texture and a rich creaminess and it's a great item to have around.
AM: You’re based here in NYC, where can we find you working out, grabbing a meal/cocktail and shopping?
GS: In NY the options are endless and I live in Brooklyn – I love my neighborhood. It’s a quiet treelined neighborhood in Brooklyn. There’s a lot of great places to eat nowadays. I’m really obsessed with eating at a lot of places with fresh little small plates and a glass of wine so there’s a great wine bar close to me called June that I love and another wine bar with great food called Frank’s Wine Bar. When I’m in downtown NY, where we are today in NoLita – I love eating at a little Middle Eastern spot that has really fresh fast casual food called In the Dez, it’s delicious and right up the street. That’s where you can see me grabbing food.
Working out - now that the nice weather is out, I can pick up running again. I love running, but I don’t like running indoors so winter is kind of out for me and I take a break from running. But I live near the Brooklyn Promenade so running from my house to the Brooklyn Bridge is sort of my go to run when the weather is nice. If not, then I’m a spinner so you can catch me at SoulCycle.
And shopping – what kind of shopping?
AM: Well whatever, whether it’s for clothes or food – it’s so open!
GS: I mean, that’s a tough one! Shopping – I’m shopping for lots of things all the time! Let’s see, I love Veronica Beard for clothes, she’s a great designer that I wear a lot from these days. For food, what I love about my Brooklyn neighborhood is that it’s so old school in that instead of going to big huge grocery stores, there are small shops so I have my local butcher that I love, there is an amazing Middle Eastern store that I get all of my spices and things like pita and fresh bread and things like that. I’m at the regular grocery store buying all of my pantry items too.
AM: Your makeup is always great and you have great skin. As someone who travels a lot, what are 3 skincare products that you use?
GS: I have really dry skin so traveling definitely takes a toll. But I am also someone that doesn’t use 50 products a day because I’m someone that has to get up and go and I am always in a rush. So 3 products that I love my under eye I believe in helping as much as possible because tired is real. I’m a big fan of Drunk Elephant Vitamin C under eye cream that I use all of the time. There is a really beautiful store here in NYC and there is another in Boston and in a few other locations possible in DC, and It’s called Follain that has the most non toxic products from body to face to make up and hair products that are not only good for the planet, but with ingredients that are pure and all natural – so I use a lot of their products. I love Naturopathica skin care. I use a bunch of their products – I love their Daily Moisturizer and there’s this Body Balm that I absolutely love OSEA. They carry it at Follain so I get it there, but I initially got it as a gift and I’m obsessed with it. I love the smell, it’s rich and luxurious and really a great natural and beautiful skincare product for your whole body.
AM: You’re very busy. How do you take time for yourself to just recharge and disconnect?
GS: It’s a hard thing to do and it requires actual carve out time on the calendar for sure. Working out and clearing my brain is really important. I have to force myself to do it, but for me, it’s not about losing weight as obviously staying healthy is important. It’s about clearing my head and destressing because I know I will feel better at the end of the day if I can. I love that I live in NYC and I don’t have a car and that I can walk everywhere as I find that therapeutic. Cooking is also something that lets me relax at the end of the day. There is nothing that I like more than anything at the end of the day, relaxing with friends where I can sit around the table and I can cook for them and destress and really connect with the people that I love the most and that to me is taking a great time for myself. Once or twice a year, I like a really good massage and date night with my husband is also nice every once in awhile! We forget to do it, but when we do it’s always important.
You can hear this interview with Gail Simmons May 3rd on our show, Athleisure Kitchen, which is a part of Athleisure Studio, our multi-media podcast network! You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast shows.
Read Athleisure Mag’s April Issue and see Athleisure Kitchen with Gail Simmons in mag.
In this month's The Art of the Snack, we're focused on where one goes when it's after work! Whether you work from home, co-working locations or an office, we all need to grab drinks and have great bites after work - even if you're Friday starts earlier in the week! We make our way to Therapy in Las Vegas which is exactly what the doctor would prescribe. We get the scoop on this American Gastro Pub from Executive Chef Christopher Robyn.
ATHLEISURE MAG: Prior to coming to Therapy, what is your culinary background and how would you define your style of cooking?
EXECUTIVE CHEF CHRISTOPHER ROBYN: Prior to joining the Therapy team in spring of 2018, my career has taken me to very different areas of food & beverage, giving me multiple styles of cooking. I spent time in New Mexico as the Corporate Executive Chef for the Apache Nugget Corporation, specializing in Native American and Spanish cuisine; I have worked on the Strip as a sous chef at New York New York Casino & Hotel; and I have also worked in Asian cuisine as the Corporate Chef for Bachi Burger.
AM: For those who have yet to attend Therapy, when did it open, what can one expect in terms of the ambiance, dishes, etc?
EC CR: Therapy is an American gastro-style pub that has been thriving in the Fremont East Entertainment District since June of 2015. This restaurant elevated downtown dining with its ambient class, while constantly finding ways to combine unique flavors of great food and drinks.
AM: What are signature dishes that we should know about at Therapy?
EC CR: Signature dishes, that have proven to be customer favorites, include our fried mac & cheese croquettes, served with house-made tomato bacon jam and Sriracha aioli; and our red velvet chicken & waffle sliders, served with house-made coleslaw and vanilla maple syrup.
AM: What is the meaning behind the name, Therapy?
EC CR: The name of the restaurant, Therapy, stemmed from the slogan ‘Good Food. Good Friends. Good Drinks.’ By putting these three components together, one could create its own kind of Therapy and good food, good friends and good drinks are a way to release stress.
AM: What are 3 signature cocktails available at Therapy?
EC CR: Three signature cocktails we serve include our St. Therapy, the Relapse and The Smash.
AM: If there is anything else that we should know about Therapy, let me know!
EC CR: At Therapy, we truly have something for everybody. Not only do we offer lunch, dinner and happy hour, we are launching a new weekend brunch and our new club concept, Relapse. If you are in Downtown Las Vegas, Therapy is a must stop spot.
PHOTO CREDIT | CHRIS WESSLING
IG @THERAPY_LV
Read Athleisure Mag’s April Issue and see The Art of the Snack | The After Work Spot in mag.
This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that participate in this event.
This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen.
This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed.
The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.
In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed pork whether they have a general admission or VIP ticket.
A portion of all sales will benefit Cochon555's sister charity, Piggy Bank.
NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen.
PHOTOGRAPHY | Paul Farkas
IG @Cochon555
Read Athleisure Mag’s April Issue and see Cochon555 2019 in mag.
Any day can be Taco Tuesday as it's an essential way to get through the week and to enjoy good vibes with friends. With an array of locations, Taco Dumbo is a market fresh tacqueria and cold-pressed juice margarita bar inspired by the healthy lifestyle where beach, surf, and sun are synonymous with fresh local food. Known for creating positive vibes environment where guests can relax and escape by enjoying a selection of food and beverage that transports you to Southern California.
A number of their favorite dishes and beverages include responsibly sourced ingredients with a personal touch to design a delicious menu that suits all eating styles. Food inclusivity is woven into the menu that provides options for meat lovers, vegans, vegetarians, kosher, dairy-free, or gluten-free diners.
Signature dishes off the menu include truffle shroom and rotiserie chicken "tinga" to beef short-rib and nori spicy tuna tacos. Their chef has created a plant-based "impossible" taco which pairs easily as a side to options that include grain bowls and salads.
Fresh ingredients are essential as they are locally sourced and elevate the drink selection to guests. Recreating a spin on a refreshing margarita includes six different options of pressed juice and nine different types of salts to the rim.
With a cantina feel that includes neon lighting, interesting decor elements that can include swinging chairs, pink phones and other quirky elements, its look creates a vibe that fuses food and fun together. Taco Dumbo has a number of locations in Manhattan that provides Southern California's vibes while also being about to have their own aesthetic in the neighborhoods that they are available in. In addition, each restaurant is ideal for having lunch, grabbing a drink after work prior to going on about your night as well as to make it a great after work party spot.
TACO DUMBO
NYC
Garment District
Midtown
Pennsy
BROOKLYN
Dumbo Heights
IG @TacoDumbo
Read the latest Athleisure Mag, April Issue and see ATHLEISURE LIST | TACO DUMBO in mag.
On today’s Athleisure Kitchen, we head downtown in New York’s NoLita neighborhood to The Kitchen Table to sit down with Food & Wine as well as Top Chef judge, Gail Simmons. We talk about her food journey and the array of jobs that she took on in professional kitchens to understand the industry in order to be an effective food journalist. In addition, we talk about her unexpected transition into being a TV personality, how it’s like to prepare for being on the show as well as what’s currently in her kitchen as we continue through the Spring in making new dishes, welcoming guests into our homes for Spring celebrations and what key ingredients are in her kitchen for this time of year!
Check out the latest issue of Athleisure Studio for additional episodes.
Read the latest issue of Athleisure Mag and see #TRIBEGOALS in mag.
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.
Read the latest issue of Athleisure Mag.
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!
Read the latest issue of Athleisure Mag.
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.
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.
763 St Nicholas Ave
NY, NY 10031
IG @tsioncafe
Read the March Issue of Athleisure Mag and see Athleisure List | Tsion Cafe in mag.
PHOTO COURTESY | Dini Klein
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.
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.
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.
PHOTO COURTESY | The RETREAT by Funkshion
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.
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.
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!
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.
Read the Feb Issue of Athleisure Mag and see Athleisure List | The Little Beet in Mag.
