HOW TO AVOID HOLIDAY HEARTBURN AS EXPLAINED BY AN INTERNIST AND GASTROENTEROLOGIST

Even if you’re not a “foodie” most people look forward to indulging in the culinary delights of holiday time between Thanksgiving and New Year’s Eve. This  means that even people who are typically disciplined eat too much in one evening, eat rapidly, imbibe amounts of alcohol they are unaccustomed to, and consume foods that may not be part of their regular diet because “tis the season.”  While nobody likes a medical grinch, there are ways to have gastronomic fun without paying the price with holiday heartburn. Dr. Niket Sonpal is an internist and gastroenterologist at Touro College of Medicine.  He shares his tips for having your holiday cake and eating it too.

Heartburn happens when stomach acid flows backward into the esophagus. It can also go by two names: GER (gastroesophageal reflux) or GERD (gastroesophageal reflux disease). GER is also known as acid indigestion, happening only once in a while. GERD is chronic heartburn that can lead to esophageal cancer if left untreated.

Here are some tips for avoiding holiday heartburn

Eat light turkey, not dark

High-fat food can spell trouble if you're prone to heartburn, so do yourself a favor and skip the skin when it comes to turkey time. Your best bet is to eat turkey breast and avoid oilier dark meat. The same goes for gravy. If it's not fat free, it may be smarter to skip this dish.

Choose baked, not mashed

If you have chronic heartburn, you don't have to give up your favorite foods. You just have to choose wisely to save yourself some pain later on. For example, mashed potatoes can trigger heartburn, but baked potatoes may not. When it comes to dairy products, the less fat the better.  Limit butter and avoid sour cream.

Choose multigrain rolls or bread

When choosing grain-based food for the holiday, you can't go wrong with multigrain bread or rolls. Corn bread and white bread are good choices too,if you want to avoid heartburn.

One side dish that should be strictly for the kids, however, is macaroni and cheese. This is one of those dishes known to trigger acid reflux, according to the National Heartburn Alliance.

Selecting a salad

Salads are good news for those with chronic heartburn or GERD—if you have the right salad dressing and ingredients, that is. High-fat foods are a known trigger for acid reflux, so the National Heartburn Alliance recommends avoiding creamy salad dressings, as well as oil and vinegar. Your best bet is a low-fat salad dressing, and avoid tomatoes, raw onions, and other acid-aggravating ingredients. (Want fruit in your salad? Choose apples, not oranges, if you want to avoid heartburn.)

Avoid foods that cause heartburn.

People who suffer from heartburn often know the trigger foods that cause symptoms. Common foods include chocolates, caffeine and greasy foods. These foods relax the lower esophagus sphincter muscle, when this muscle is relaxed, the food will go back up and cause heartburn. Other foods that can trigger heartburn include acidic foods such as citrus fruits or carbonated beverages. This means avoid Champagne!

Skip Mint Desserts

Candy canes and chocolate mint desserts are best left for others. These dangerous holiday delectables are notorious for helping acid reflux on its way.

Eat more ginger

Ginger is one ingredient that can help ease heartburn, if you don't get too much of it. (More than 2 to 4 grams per day can actually cause heartburn.)

Ginger is a natural match for root vegetable dishes commonly served during the holidays. Heartburn-friendly vegetables include carrots, cabbage, peas, broccoli, and green beans

Linger Over Your Food

Take the time to eat slowly and enjoy your food. Rushing through your meal or chewing with your mouth open can increase your chances of indigestion or heartburn. Linger over your food and allow yourself to feel full by giving your food time to digest.

Limit Alcoholic Beverages

Have to have that holiday egg nog? Limit it to one glass. This festive beverage can do double the damage. Not only does it contain alcohol that irritates your stomach but it contains the added dose of diary that can cause bloating and gas.

Cut yourself off.

After-hours holiday parties can keep you snacking all night, but eating too close to bedtime can make acid reflux worse. Stop eating and drinking (water included) three hours before bedtime.

Ditch the post-meal nap:

Sleeping right after eating can increase GERD symptoms. Instead of falling asleep, try going for a walk.

Read the latest issue of Athleisure Mag.

HOW TO AVOID HOLIDAY HEARTBURN AS EXPLAINED BY AN INTERNIST AND GASTROENTEROLOGIST

Even if you’re not a “foodie” most people look forward to indulging in the culinary delights of holiday time between Thanksgiving and New Year’s Eve. This  means that even people who are typically disciplined eat too much in one evening, eat rapidly, imbibe amounts of alcohol they are unaccustomed to, and consume foods that may not be part of their regular diet because “tis the season.”  While nobody likes a medical grinch, there are ways to have gastronomic fun without paying the price with holiday heartburn. Dr. Niket Sonpal is an internist and gastroenterologist at Touro College of Medicine.  He shares his tips for having your holiday cake and eating it too.

Heartburn happens when stomach acid flows backward into the esophagus. It can also go by two names: GER (gastroesophageal reflux) or GERD (gastroesophageal reflux disease). GER is also known as acid indigestion, happening only once in a while. GERD is chronic heartburn that can lead to esophageal cancer if left untreated.

Here are some tips for avoiding holiday heartburn

Eat light turkey, not dark

High-fat food can spell trouble if you're prone to heartburn, so do yourself a favor and skip the skin when it comes to turkey time. Your best bet is to eat turkey breast and avoid oilier dark meat. The same goes for gravy. If it's not fat free, it may be smarter to skip this dish.

Choose baked, not mashed

If you have chronic heartburn, you don't have to give up your favorite foods. You just have to choose wisely to save yourself some pain later on. For example, mashed potatoes can trigger heartburn, but baked potatoes may not. When it comes to dairy products, the less fat the better.  Limit butter and avoid sour cream.

Choose multigrain rolls or bread

When choosing grain-based food for the holiday, you can't go wrong with multigrain bread or rolls. Corn bread and white bread are good choices too,if you want to avoid heartburn.

One side dish that should be strictly for the kids, however, is macaroni and cheese. This is one of those dishes known to trigger acid reflux, according to the National Heartburn Alliance.

Selecting a salad

Salads are good news for those with chronic heartburn or GERD—if you have the right salad dressing and ingredients, that is. High-fat foods are a known trigger for acid reflux, so the National Heartburn Alliance recommends avoiding creamy salad dressings, as well as oil and vinegar. Your best bet is a low-fat salad dressing, and avoid tomatoes, raw onions, and other acid-aggravating ingredients. (Want fruit in your salad? Choose apples, not oranges, if you want to avoid heartburn.)

Avoid foods that cause heartburn.

People who suffer from heartburn often know the trigger foods that cause symptoms. Common foods include chocolates, caffeine and greasy foods. These foods relax the lower esophagus sphincter muscle, when this muscle is relaxed, the food will go back up and cause heartburn. Other foods that can trigger heartburn include acidic foods such as citrus fruits or carbonated beverages. This means avoid Champagne!

Skip Mint Desserts

Candy canes and chocolate mint desserts are best left for others. These dangerous holiday delectables are notorious for helping acid reflux on its way.

Eat more ginger

Ginger is one ingredient that can help ease heartburn, if you don't get too much of it. (More than 2 to 4 grams per day can actually cause heartburn.)

Ginger is a natural match for root vegetable dishes commonly served during the holidays. Heartburn-friendly vegetables include carrots, cabbage, peas, broccoli, and green beans

Linger Over Your Food

Take the time to eat slowly and enjoy your food. Rushing through your meal or chewing with your mouth open can increase your chances of indigestion or heartburn. Linger over your food and allow yourself to feel full by giving your food time to digest.

Limit Alcoholic Beverages

Have to have that holiday egg nog? Limit it to one glass. This festive beverage can do double the damage. Not only does it contain alcohol that irritates your stomach but it contains the added dose of diary that can cause bloating and gas.

Cut yourself off.

After-hours holiday parties can keep you snacking all night, but eating too close to bedtime can make acid reflux worse. Stop eating and drinking (water included) three hours before bedtime.

Ditch the post-meal nap:

Sleeping right after eating can increase GERD symptoms. Instead of falling asleep, try going for a walk.

Read the latest issue of Athleisure Mag.

AUTISM SPEAKS CHEFS GALA 2019

This month, we headed to Cipriani Wall Street to the 13th Annual Autism Speaks Celebrity Chef Gala which is a phenomenal event that has a number of top acclaimed chefs and culinary institutions serving its 400 guests 4 courses of curated meals tableside. In addition to watching these meals that differed by table, attendees heard about a number of the successes that this organization provides for those who are on the spectrum and their family and friends who support them. Since 2007, the Chef Gala has raised more than $13 million in support of the autism community to raise money for research, advocacy, programs and services that support people with autism and their families. This year's event was hosted by Chef Andrew Zimmern along with Co-Chairs, Christina Tosi (Restaurateur and Founding Chef of Milk Bar) and Matt Higgins the Co-Founder/CEO of RSE Ventures, Vice Chairman of Miami Dolphins and Guest Shark on ABC's Shark Tank. It honored Tim Jones, CEO of Publicis Media Americas.

We wanted our readers to know more about autism, what Autism Speaks as an organization provides and to find out more on some of the acclaimed chefs that participated in this event!

ATHLEISURE MAG: What is autism and what does it means to be on the spectrum?

AUTISM SPEAKS: Autism, or Autism Spectrum Disorder (ASD), refers to a broad range of conditions characterized by challenges with social skills, repetitive behaviors, speech and nonverbal communication. According to the Centers for Disease Control, autism affects an estimated 1 in 59 children in the United States today.

We know that there is not one autism but many subtypes, most influenced by a combination of genetic and environmental factors. Because autism is a spectrum disorder, each person with autism has a distinct set of strengths and challenges. The ways in which people with autism learn, think and problem-solve can range from highly skilled to severely challenged.

Some people with ASD may require significant support in their daily lives, while others may need less support and, in some cases, live entirely independently.

AM: What signs should parents be aware of that indicate that their child could have autism?

AS: Indicators of autism usually appear by age 2 or 3. Some associated development delays can appear even earlier, and often, it can be diagnosed as early as 18 months. Research shows that early intervention leads to positive outcomes later in life for people with autism.

Many children with autism do not show signs, and some who do not have autism show some. That’s why professional evaluation is critical in diagnosing autism. The signs of autism depend on the age of a child and can vary widely – from avoidance of eye contact to lack of babbling or speech to repetitive behaviors.

The M-CHAT (Modified Checklist for Autism in Toddlers™) can help you determine if a professional should evaluate your child. This simple online autism risk screening questionnaire, available on our website, takes only a few minutes. If you have any concerns about your child's development, don't wait. Speak to your doctor about screening.

AM: How is Autism Speaks a resource to those that are affected by autism whether they have it themselves or are connected to someone that is?

AS: Autism Speaks is dedicated to promoting solutions, across the spectrum and throughout the life span, for the needs of individuals with autism and their families. We do this through advocacy and support; increasing understanding and acceptance of people with autism spectrum disorder; and advancing research into causes and better interventions for autism spectrum disorder and related conditions.

AM: We enjoyed attending the gala at Cipriani and it was amazing to see that the auction raised over $100K. Are there other events that Autism Speaks has for the remainder of the year that we should keep an eye out for?

AS: This year, thanks to the generosity of both the wonderful chefs and all who attended, Autism Speaks raised $1.3M from the Celebrity Chef Gala. There are many other ways to support Autism Speaks’ mission year-round; you can find more at AutismSpeaks.org/GetInvolved. There are also hundreds of autism-friendly events listed on AutismSpeaks.org.

We had the chance to talk with Autism Speak's President, Angela Geiger at this event to find out about the initiatives that they are focused on as well as why this event in particular is one that is so important to them in terms of their partnership with those in the culinary community. We also interviewed some of our favorite chefs who are at some of the top restaurants in the world.

ANGELA GEIGER | President of Autism Speaks

ATHLEISURE MAG: Why is Autism Speaks so important and what are those initiatives that you are trying to get out about that?

ANGELA GEIGER: We’re celebrating our 15th anniversary of Autism Speaks next year. In the world of health disorders, it’s a short time. The amount of progress that has been made because of the legacy organizations and Autism Speaks being a big tent and really welcoming everyone no matter where you are on the spectrum, and now not just for kids but as adults who have autism who needs support too.

AM: How important is this event in terms of working with the culinary community and having this kind of partnership?

AG: I think one of the really fun things about tonight, is that it allows us to celebrate big victories like things that Autism Speaks has done to help tons of people and it also shines a light on small victories like one of the things that we are going to talk about tonight is and Instagram post that was shared recently where someone tried toast for the first time and it was a really big thing for their family. So it’s important for us to really remember that all of this matters.

AM: How do you feel about your role in this organization and what are the challenges that you’re looking at and excited to take on as we close this year out and go into the next one?

AG: I think that one of the biggest challenges is that autism is a spectrum and there are people with very different challenges and very different opportunities. Making sure that we’re welcoming for everybody is one of the most important things that we can do!

IG @AutismSpeaks

CHEF MARIA LOI Owner & Chef of Loi Estiatorio,

NY, NY

ATHLEISURE MAG: What are your 3 favorite dishes at your restaurant?

CHEF MARIA LOI: Branzino that’s for sure. The Bean Soup – I love it and eat it everyday! And of course, my yogurt!

AM: What are 3 ingredients that you like to always have on hand that is used in a number of the dishes that you like to create?

CHEF ML: Yes of course, it’s easy for me. I always like to have beans, olive oil and honey!

IG @ChefMar

@LoiEstiatorio

CHEF GABRIEL KREUTHER Owner and Michelin Two Star Chef of Gabriel Kreuther, NY, NY

ATHLEISURE MAG: We had the pleasure of enjoying a meal at Eataly via their Chefs Collaborations with your Chef Adam Hill last fall around this time which was phenomenal! Can you share with us the 3 signature dishes that we should be eating at Gabriel Kreuther.

CHEF GABRIEL KREUTHER: I think one of them is the Sturgeon and Sauerkraut Tart, I’m known for the Foie Gras so the Foie Gras Terrine and Pistachio Praline and the Tarte Flambee it’s something that I grew up with that I I love as it’s a simple thing flatbread with cheese and some bacon. But then there is also the Squab and Foie Gras Crostini – it keeps changing with the seasons!

AM: What are your 3 favorite ingredients that you like to cook with?

CHEF GK: Well strangely enough, it keeps moving too – seasonality and too much of the same thing, it’s kind of like you don't want it anymore. I love simple things and also things that are more luxurious. I love caviar in general, I love foie gras in general, but I also love simple things like sauerkraut. So, I like to combine very very simple things with very luxurious things! Right now, I am looking to use the white truffle as the season has just started. Chestnuts are beautiful right now and it just depends and comes down to the mood that you’re in and what you’re looking for and some day you want something more fancy and other days you want something more homey. It all depends – it’s like do you want to drink a good beer or a nice wine? What’s your mood?

AM: We couldn’t agree more and why was it important for you to be participating within this event?

CHEF GK: Well, first of all, it’s very rare to see so many chefs together. It shows also that when an industry wants to come together to do something, and to help science out – we can actually do nice things! I’m always keen to try to help out to raise money in hopes of making a difference somewhere. It’s shown that everything that has been done over the years has made a difference and I think there is hope when people come together to make that difference. Hopefully, making peoples lives come together and to continue that hope is what it’s about!

IG @GabrielKreuther

CHEF RALPH SCAMARDELLA Chef and Partner of Tao Group

ATHLEISURE MAG: We are huge fans of the Tao Group as there are a number of restaurants and moods that you present there. What are 3 signature dishes that we should be trying whether it’s one of your favorite restaurants or various ones throughout your portfolio?

RALPH SCAMARDELLA: Thank you so much! Well at Tao – each Tao is divided up a little bit differently, so they’re unique. The original one (Tao Uptown) has the Satay Bass which is the most iconic dish and downtown (Tao Downtown) we did it a little more of a Chinese style we did some dishes from China like a whole fish – Snapper that’s deep fried and served with garlic and roasted onions. Of course at Lavo, we have our 1lb meatball which we’re world famous for!

AM: And what about the cocktails? What are 3 that we should have in mind on our next visit?

RS: Oh yeah, the Pama Sutra which is Milagro Silver Tequila mixed with Pomegranate Liqueur and Fresh Lime. The TAO-tini is another great one with Belvedere Mango Passion Vodka, Malibu Rum, Cranberry and Fresh Lime. I like a good Manhattan too! I’m more of a beer and wine guy myself!

AM: When you’re not working, what are 3 things that you like to do?

RS: Sleeping, hanging out with the kids and trying to do as many activities as I can and doing yard work and stuff like that. I like gardening, trees and plants – getting into it.

IG @TaoGroup

CHEF MATT HOYLE Chef of Nobu 57

ATHLEISURE MAG: We are huge fans of Nobu what are 3 signature dishes that our readers should enjoy on their next visit?

MATT HOYLE: Nobu Signature dishes – definitely the Black Cod, also the Yellowtail Jalapeño and maybe one of the Tempura dishes like the King Crab or the Sea Urchin.

AM: That definitely sounds good. What are 3 ingredients that you like to use when you’re making your dishes?

MH: So Wagyu Beef in Japan. You don’t need huge amounts of it, but a few bites of it is so nice. I also love some Uni and Sea Urchin from Japan and some from Santa Barbara, California tonight which will have a slightly different taste

AM: Where do you get your inspiration from when you’re creating these dishes?

MH: From the ingredients and then you have all of the things out there. You put them out for customers and you do it a few times and the response is, “yeah it’s great.” You think about that and when you’re making something else, you think back to those dishes to bring them back in a new way! It’s a process and it’s great!

IG @NobuRestaurants.us

CHEF TONY NGUYEN Executive Chef of Crustacean Beverly Hills and Da Lat Rose, Beverly Hills, CA

ATHLEISURE MAG: What are your go to foods?

CHEF TONY NGUYEN: I’m a midwestern boy from St Louis, Missouri – so we know good food, we know comfort food! My go to is fried foods! I love fried chicken, my fiancé makes the best creole food – Jambalaya, Gumbo, smothered chicken and even biscuits and gravy! These are great and when we came here to NY, of course we had to try the pizza, the bagels and more!

AM: Before we talk about your new restaurant that you’re opening, can you tell us about Crustacean Beverly Hills and 3 signature dishes that we should try?

CHEF TN: OK now, the top 3 signature dishes at Crustacean Beverly Hills, The Garlic Noodles, The Roasted Garlic Crab OVER the Garlic Noodles and then something that we brought here tonight is the Tuna Cigars. We made a fake cigar out of an eggroll wrapper if you will, stuffed it with tuna poke and avocado and putting it in a cigar box. If you open it, there might be some smoke that comes out! It’s a nice little starter!

The new restaurant is call Da Lat Rose. Da Lat is a little town in Vietnam that is very similar to San Francisco. Da Lat means the “City of Eternal Spring” and there are a lot of vegetables year around. We’re not talking about peas only being good in March, they’re good the whole year! Just like California, the avocados are good all year. Even here, let’s be real. You can get a decent tomato year around even though they are the best in the summer time. In February, I think that we can both find a good one!

AM: What are your 3 favorite ingredients to cook with?

CHEF TN: Three favorite ingredients – I love garlic, I love shallots ok! My last favorite ingredient is eggs because you can make so many things out of them!

IG @ChefTonyNguyen

@CrustaceanBH

@DaLatRoseBH

PHOTO CREDITS | Getty Images

Read the Oct Issue of Athleisure Mag and see Autism Speaks Chefs Gala 2019 in mag.

THE ART OF THE SNACK | TRATTORIA ITALIENNE

AN EVENING OF COMFORT FOOD

This month, we settled into our table after a rainy day to a feast that was comprised of Northern Italian and Southern French foods that were filled with savory flavors along with a wine list that complimented each portion of the meal. After a satisfying tasting journey, we wanted to find out more about this Flatiron spot - Trattoria Italienne and of course, to share it with Athleisure Mag! We sat down with Owner/Executive Chef, Jared Sippel to find out more about this culinary experience.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF JARED SIPPEL: Originally from Iowa, I was raised with strong connections to food and farming, with family who grew produce, raised livestock, and owned local restaurants. I cooked throughout high school and worked as a sous chef at an Italian restaurant while attending the University of Iowa. Upon graduating, I moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson. To broaden my palate and further educate himself on European cuisine, I headed straight to the source, where I spent several months living and working at 2-Star Michelin L’Oustau de Baumaniere in Provence and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli as well as La Peca in Veneto. It was during this time that the majority of the inspiration behind Trattoria Italienne was derived, from menus to wine lists and aesthetics. Once back in the States, I returned for a second tour at Frasca, before moving to San Francisco to serve as Sous Chef at the 3-Star Michelin, Quince under Chef Michael Tusk. After two years, it was called back to Frasca once again to assume the role of Chef de Cuisine. Finally, I moved to New York City with my wife Lindsey and opened Italienne in 2016.

AM: How would you describe the restaurant as well as its culinary focus?

CHEF JS: Through a gradual evolution, the restaurant has pivoted from its original concept, to a more casual, engaging, and accessible Trattoria Italienne. In spite of the change to a more casual format, the emphasis on great food, premium product and exemplary service remain paramount. I stay true to the restaurant’s roots, taking diners on a journey to the intersection of Northern Italy and Southern France. Every dish has a history and every menu item has a story. The cuisine here is based on authentic dishes from these regions as well as the surrounding areas of the Mediterranean; showing connections between the Basque region of Spain, with Morocco and France, as well as showcasing the relationship of Austria and Slovenia with Northern Italy. It is not a random fusion of flavors from the Mediterranean but it's crafted with skillful techniques and carefully considered influences, for the ultimate goal of transporting the diner with authentic flavors. Trattoria Italienne represents the culmination of my career and my training in the distinct regional cuisines of Northern Italy and Southern France. I lived and worked in Provence; his time at Frasca in Boulder, CO with Chef Mackinnon-Patterson immersed me in the nuances of Friuli and Alto-Adige; and Quince’s Chef Tusk exposed me to the region of Piemonte. It’s all come full circle at Trattoria Italienne.

The restaurant is divided into two rooms. In the front room, the large bar has a wood and marble counter and plenty of room to enjoy a drink and a bar snack or a full meal. An impressive lighting fixture with giant bulbs hangs from thick ropes over the bar. The feel of the restaurant is rustic and expansive, with high ceilings and exposed wood beams. In the dining room, leather banquettes wrap around the room, with copious space between tables—a rare commodity in a Manhattan restaurant. Cozy wooden booths backed with blue upholstery put you at the center of the action, while also allowing for some privacy. Overall, there’s lots of room for large groups. The space is ideal for parties, special events and special occasions. There’s also a cozy wine cellar room for private dining.

AM: When we visited, truffle season literally started on that day – why is the White Truffle such an amazing element to add to a dish and can you suggest 3 dishes that we should think about having it on?

CHEF JS: White truffles are a special ingredient because of their rarity and seasonality. At the restaurant we showcase them in traditional piedmontese dishes like gnocchi di patate, agnolotti dal Plin and tajarin. We also offer them shaved over a number of our dishes that work well in showcasing the aroma of white truffles, which are usually dairy driven with cream, cheese and butter.

AM: What are 3 appetizers that you suggest that we should have in mind when visiting?

CHEF JS:

1. Thinly sliced Proscuitto San Daniele from Fruili is served with grissini (long, crisp housemade breadsticks) fresh shaved horseradish and European butter.

2. Polpo Alla Plancha, a Basque country classic with other influences: the tender grilled octopus is presented with gigante beans, olives, Sicilian capers and Moroccan harissa.

3. Italian Chicory Salad, available year-round, prepared with radiccio from various regions of Italy. Made with two types of bagna cauda (anchovy dressing— one broken (non-emulsified), one not, one with white vinegar, one with red and black truffle vinaigrette.

AM: What are 3 signature cocktails that we should enjoy while there?

CHEF JS:

1. The Navin Johnson is a twist on an Old-Fashioned, built with Four Roses yellow bourbon, Ramazzotti, crème de cacao (for sweetness instead of sugar, which adds depth, another layer of flavor) garnished with orange peel.

2. You Had me at Aloe is bright and refreshing, with a surprising flavor of cucumber and mint, and is composed of Aviation gin, aloe liqueur, lime, and agave.

3. Regal Bees: cimarron tequila, lemon, honey, oro blanco grapefruit twist.

AM: With the holiday season around the corner, are there specials or events that you will have at the restaurant that we should know about?

CHEf JS: One notable upcoming event for the restaurant is their Piedmontese Dinner which will celebrate the life and wines of Brunco Giacosa. I will hold an exclusive Piedmontese dinner to honor the of wines of legendary producer Bruno Giacosa. Guests will be taken on a journey through the Piedmont region with my curated five-course pairing menu with selection that include Agnolotti ai tres Arroisti, a traditional piedmontese stuffed pasta with tartufi bianchi and served with a Nebbiolo D’alba Valmaggiore from 2017, and Sformato Di Verdure, cardoon with radicchios dressed in Cesare giaccone barbera vinegar and served with a Barbera D’alba from 2017.

The dinner will be held on November 18th at 6:30pm in Trattoria Italienne’s warm and picturesque back dining room. The evening is priced at $229 and a reservation is required.

PHOTOS COURTESY | TRATTORIA ITALIENNE

IG @ItalienneNYC

Read the Oct Issue of Athleisure Mag and see The Art of the Snack | Trattoria Italienne in mag.

KEEPING IT WHOLE WITH LARA MERRIKEN

We sat down with Lara Merriken, founder of LÄRABAR which is known for their bars that are comprised of fruits, nuts and spices as well as their plant-based protein bars. Lara's interest in whole foods that keep you satisfied with its decadent ingredients stems from being an athlete playing Women's Volleyball at USC. But it would be years later after working as a social worker that she went hiking in the Rocky Mountains where the birth of LÄRABAR came to fuition. We hung out with Lara to talk about the bars, their original offerings and the brand's growth as they were acquired by General Mills.

ATHLEISURE MAG: Prior to creating LÄRABAR, what were you working on before this that led you to launching this company?

LARA MERRIKEN: Well, I was actually a social worker right outside of college. I worked with at risk kids for a long time. But I did play volleyball in college which is really the reason why I got into healthier eating for athletic performance which was the beginning of my journey. That evolved into being passionate about healthy eating and feeling good. I found myself on a mountain one day for a hike and the idea of LÄRABAR came. It’s about simple ingredients of fruits, nuts and spices but making something that tasted indulgent and delicious.

AM: So you were on the Rocky Mountains and you decided to do this, what was the first process in creating the initial LÄRABAR?

LM: Well, I actually would comb the grocery store aisles and get my inspirations from pies, cookies and cakes. Cashew Cookie is one of those that we have today which is just 2 ingredients – cashews and dates – that’s it, but it tastes indulgent! Apple Pie is another one that we have today and I would harken towards those junk foodie forbidden foods, but using healthy ingredients!

AM: That's amazing! What were your first 5 original flavors that you started with?

LM: Cashew Cookie is one, Apple Pie, Cherry Pie –

AM: Our favorite!

LM: It’s a great flavor! Banana Bread and Chocolate Coconut Chew were the original 5 flavors.

AM: Ok so going back to the Cherry Pie LÄRABAR, what makes it so tasty?

LM: We use a very rare tart unsweetened cherry that I found in the Midwest during my search for really good ingredients. It’s real! It has that real flavor just like all of our bars do. We actually use apples in the Apple Pie.

AM: So you went from the 5 original flavors to 30+. How do you go about that? Is it an inspiration board when you’re thinking of new flavors? You’ve also increased your assortment with your Protein Bars and there are just so many things!

LM: Well, we use the same process and there is a bigger team of people that work on the brand now, but still we want to bring flavors that people are wanting and enjoying. Peanut Butter Chocolate Chip is another good one!

AM: Ooo another fave of ours!

LM: Same as well as for my son! We just love to bring good new flavors. Some like the fruity and some like the nut based – kind of richer flavors.

AM: How long is that process for you when you’re in that inspiration phase from concept to actually producing it?

LM: Well we always come out with new flavors and our protein plant-based line is new, but we come out with new things annually with new products. So, it’s constant.

AM: Do you take bars out of rotation?

LM: Yeah, on occasion, if a flavor isn’t working or people aren’t loving it, we definitely rotate things out. But we’re growing and we have 30+ flavors now so we have quite a few products to offer people.

AM: Why did you decide to add plant-based protein bars to your assortment?

LM: Well people are always looking for more protein based food and certainly one that is portable. We obviously wanted to do a plant-based one. We use pea protein and nuts. Nuts offer natural protein and we have worked on it for 4 years to create 4 flavors in this new portion of the line with flavors that we wanted to offer.

AM: What are the 4 flavors?

LM: Well, there’s a Lemon Blueberry, an Apple Cobbler, Almond Butter Chocolate Brownie and then a Chocolate Peanut Butter Cup. So a nice balance of fruity and nutty depending on what you lean towards.

AM: So what are your 3 favorite ingredients that you love putting into your bars?

LM: Well LÄRABAR is really composed of fruits, nuts and spices so that would really encapsulate whether we have our core product line or our protein plant-based one. We have those same components in there. Obviously with the protein, we added our pea protein in addition to that to give it 11 grams of protein a bar which is great. But those are really the main components of the balance of fruits, nuts and spices and/or protein.

AM: What are your 3 fave signature bars?

LM: Well, my all time favorite is Cashew Cookie like I had a half this morning with my coffee early today - it's a classic. I also love Cherry Pie and I love the new protein line. Just for something different if you want added protein, but you don't want to sit down and eat a meal, but you know you will get the amount of protein that you need to sustain yourself throughout the day.

AM: For those that are on the go, how can we make sure that we get those good whole foods?

LM: That’s where LÄRABAR comes in. We sell our bars nationwide to all different kinds of grocer stores, convenient stores – you name it! The idea is that it is portable food and offers consumers the opportunity to throw it in your bag and that you are offering them something that they know is going to sustain you, tastes good and will keep you healthy!

PHOTO COURTESY | LÄRABAR

IG @LARABAR

Hear Lara Merriken, founder of LÄRABAR, right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Oct Issue of Athleisure Mag and read Keeping it Whole with Lara Merriken in mag.

ATHLEISURE LIST | PLAZA ATHÉNÉE NEW YORK: BAR SEINE

When the fall hits the city, you know there will be days where you take in sunny days that reflect vibrant leaf foliage as well as rainy days. It was on a rainy day this month when we enjoyed High Tea Service at Plaza Athénée New York at Bar Seine which has a warm aesthetic from plush chairs, wingtipped chairs and more. Our High Tea Service included a 3 course meal of: warm scones, croissants, and muffins, complete with clotted cream, honey, butter, and preserves. We also enjoyed an array of sandwiches including savory smoked salmon and ultra-fresh cucumber & lobster salad. The third course included a number of sweets from chocolate covered strawberries, dark and white chocolates and more!

In terms of the tea selection, there were 10 to choose from. To enhance this tea, you can also add a glass of champagne which is what one would expect at this five star hotel.

For those that are tea enthusiasts, Afternoon Tea refers to a selection of finger foods to enjoy with your tea; however, HIgh Tea is more substantial in terms of the offerings and a bit more filling. Plaza Athénée New York's service is available from 2-5pm and has a knowledgeable staff that can walk you through the tea service and answer any questions that you have regarding milk in your tea, putting cream on your scones and more.

PLAZA ATHÉNÉE NEW YORK

37 E 64th St,

New York, NY 10065

www.plaza-athenee.com

IG @PlazaAtheneeNY

Read the Oct Issue of Athleisure Mag and see Athleisure List | Plaza Athénée New York in mag.

EVENTS | THANKSGIVING AT HORTUS NYC

With Thanksgiving being right around the corner, if you’re thinking of making plans we have an idea for those in NYC. Hortus NYC’s Thanksgiving Dinner Prix-Fixe for Two $130 (with a wine pairing for an additional $50/per person) may be a great option to think about!

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EVENTS | SEOUL DESSERT POP-UP

Nov and Nov 20th, The City of Seoul will launch a two city pop up with Sweet Seoul, starting in Paris at L’Appartement Lafayette and ending in New York at Jungsik. Sweet Seoul will give New Yorkers a chance to experience traditional Korean sweets expertly crafted by five top Korean pastry chefs for a free two-day tasting and exhibition on November 20th from 11am - 4pm and November 21st from 1pm – 4pm at the two Michelin-starred Jungsik in Tribeca. 

The exciting tasting event will spotlight the talents of the following popular culinary concepts in Seoul, which will showcase their healthy and unique rice-based desserts for one hour each in the following order: 

·    Dongbyung Sangryoun: A Korean dessert café owned by Park Kyung-mi, the apprentice and master of Joseon Dynasty royal cuisine, showcases Chinese quince tea, as well as five-color half-moon rice cakes, green tea flavored tea cakes, pan-fried rice cakes and candied balloon flower roots.

·    Biwon: A rice cake shop that opened in 1949 with 70 years of tradition. Using local ingredients like walnuts, pine nuts, chestnuts, cinnamon, jujubes, honey, and yuzu as filling for their popular tuteoptteok that is covered with roasted black adzuki bean paste. 

·    Gangjeong House: The pioneers of a genre of Korean dessert called ‘Gangjeong’, candied rice puffs. They present sweet rice puffs of new combinations that reflect trends such as oatmeal blueberry sweet rice puffs and assorted nut bars covered with chocolate. 

·    Kimssibooin: A whole table of desserts based on the Joseon culture of preparing one table per person. Signatures of Kimssibooin include Today’s Rice Cake, strawberry balls with strawberry filling, candied five-flavor berries, candied apples and fried twist cookies.

·    Haap: Chef Shin Yong-il of the dessert café Haap creates rice cakes or sweets that form a union of traditional cooking methods and modern techniques. Signatures of Haap include Gaeseong-style honey cookies, leavened rice cakes and traditional honey cookies.

The chefs’ signature dishes will be presented on traditional Korean style small dining tables (soban), bowls with lids (haap), plates, and other tableware, to create a beautiful dessert table. 

The Korean desserts will be showcased alongside Korean handicrafts such as vases, food trays, and cushions, created by Seoul artists with a modern taste and various materials such as ceramics, glass, fabric, wood, and stone, along with a 3D printer, will also be spotlighted at the exhibition. Handicraft works will be showcased from Jang Hye-gyeong, Kim Sang-in, Ryu Jong-dae, OTTOTT, Mono Collection, OUGLASSWORK, and Yeom Dong-hoon. 

After the exhibition and tasting event, Korean pastry chefs from Haap, Gangejeong House, Biwon, and Dongbyung Sangryoun will collaborate with Eunji Lee, Executive Pastry Chef of Jungsik in the 10 HANDS Collaboration Dessert Tasting. The chefs will present traditional Korean dishes reinterpreted in the western form and Kyungmoon Kim, first and only Master Sommelier certified by The Court of Master Sommelier, will pair traditional Korean beverages to accompany the dessert collaboration. The collaboration, which is only available through advanced reservations, is priced at $85 with an optional wine pairing and starts at 6pm. 

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#TRIBEGOALS

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

10 MUST-HAVE KITCHEN GADGETS FOR CREATING HEALTHY MEALS

Do you need a little help cooking and crafting healthy meals? Here are 10 kitchen essentials every chef should have in their arsenal.

Great food is one of the true joys of life. And these days, more and more people are learning the value of maintaining a healthy diet.

When you're ready to start eating healthy, you'll probably need some help in the kitchen. That means you will want to buy the proper kitchen tools for cooking healthy.

Fortunately, this article takes a look at some of the best kitchen tools for creating meals that will benefit both your health and appetite. Keep reading to see a list of must-have kitchen tools that will help take your cooking skills to the next level. 

1. A Set of Quality Kitchen Knives

When it comes to getting serious work prep done in the kitchen, one of the most important smartest purchases you can make is to invest in quality cutlery.

Sure, you can save a few bucks and buy cheap knives, but nothing makes cooking more of a pleasure than slicing with a high-quality blade. The key is to buy durable stainless steel knives that will slice super thin and hold a sharpened edge.

If you've never used high-end kitchen knives, get ready, because it's truly a life-changing experience. 

2. A Quality Blender

When you're wanting to eat healthier, you'll discover the value of blending foods for smoothies and other tasty drinks and recipes. 

Yet there's nothing more frustrating than a cheap blender that continuously jams, breaks, or simply doesn't perform the task the way you need it to.

Investing in a quality blender will be one of the best purchasing you ever make for your kitchen. You'll discover the joy of effortlessly pulverizing your favorite fruits and vegetables, as well as ice, seeds, and other ingredients necessary for preparing healthy and delicious recipes. 

3. A Steamer Basket

No healthy diet is complete without plenty of fresh vegetables. And series veggie-heads know that the best tool for preparing vegetables for dinner is a steamer basket.

This classic kitchen gadget allows you to easily lower veggies into a pot of boiling water, and then simply lift them out when they are properly steamed.

Keep in mind that you don't want to boil your veggies, but simply steam them. That's what makes this tool so handy. After all, the steamer basket suspends your veggies about the boiling water so that the steam can reach them without the super-heated water washing away the nutrients.

This is a classic for a reason. It gets the job done simply and efficiently each and every time.

4. An Instant Pot

An Instant Pot is a kitchen tool that allows you to slow-cook meals during the day while you're away from the house.

Do you find it exhausting returning home to prepare dinner following a long day at work? Most people can relate. That's the beauty of the Instant Pot. 

This nifty electronic cooking pot makes it possible to return home to a hot meal that's ready to enjoy the moment you walk in the door.

Simply chop up your favorite veggies such as carrots and potatoes, add some beans and ham or roast, and let it slow simmer all day long.

You'll come home to a house that smells amazing, and the only decision left to make is who's turn it is to do the dishes.

5. A Spiralizer

Here is another kitchen gadget that will make you wonder how you ever lived without it. 

Healthy diets require a lot of vegetables and other heart-healthy ingredients. After all, you will want to make a lot of salads for lunches and dinners. That's where a spiralizer saves the day.

This is a gadget that reduces a full-size item such as vegetables, fruit, cheese, or meat in a cute spiral that will make your salad look like it came from a 5-star restaurant.

Not only will your salad look great, but prep time will also be cut in half. Simply feed a food item gently through the blades, and presto, a stylish spiral of carrots, tomatoes, or pepper will come out the other end.

What could be easier and more fun than that?!

6. Good Measuring Spoons & Cups

Having good measuring spoons and cups in your kitchen might not seem like a big deal, but they are actually key to a healthy diet.

Accurate measurements are crucial to creating great recipes. Yet many people fail to use accurate measuring tools in the kitchen.

Measuring spoons and cups are easy to take for granted, but adding the perfect amount of ingredients can make the difference between a meal that will make your mouth water and a dish that falls short of expectations.

7. A Digital Scale

Again, the ability to accurately measure ingredients while cooking is extremely important to a great culinary experience.

Along with quality measuring spoons and cups, we strongly recommend investing in a digital scale. This will help take the guesswork out of the most complicated dishes, and your tastebuds will thank you.

8. Quality Storage Containers

Leftovers are a part of life. In fact, leftovers are often more fun than the original meal. And the key to getting the most out of healthy leftovers is quality storage containers. This is certainly not the place to try and save a few dollars.

9. Quality Cookware Sets

Next, be sure to invest in quality cookware sets. Believe it or not, this is the secret to making the cooking experience fun and satisfying. Treat yourself to a great set, and you'll never regret it.

The Kitchen Witches' guide to top cookware sets will make cooking in your kitchen a true delight.

10. A Tomato Slicer

No meal is complete without tomatoes. A good tomato slicer will produce perfect slices each and every time. 

The Best Kitchen Tools for Cooking Healthy

There's never been a better time to start cooking healthy. Fortunately, the items contained here can help you get started right.

Don't forget to bookmark our site to never miss our latest posts! 

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ATHLEISURE MAG | #46 OCT 2019

This month’s cover and back cover is 5 X NBA All Star Philadelphia 76ers - Al Horford. We share a profile on him about his career, what led him to sign with the 76ers over the summer and the season date where is team is currently 4-0.. In our feature, Something You Should Know, we interview Dr. Elizabeth Seng and STARZ Power’s LaLa Anthony about migraine conditions – identifying them, why they’re an issue and how one can alleviate their strain. We sit down with Lara Merriken, founder of LARABAR to talk about the creation of the brand, what’s newly added to the line and more. You can read the interview in this month’s issue as well as listen to it on our podcast show, Athleisure Kitchen on iHeart Radio, Spotify, Apple Podcast, Google Podcast, Himalaya, Stitcher and wherever you enjoy listening. In Oct, we attended Autism Speaks Chefs Gala and talked with an array of culinary luminaries (Chef Maria Loi of Loi Estiatorio, Chef Gabriel Kreuther of Michelin Two Starred Gabriel Kreuther, Chef Matt Hoyle of Nobu 57, Chef Tony Nguyen of Crustacean Beverly Hills and Da Lat Rose, Chef Ralph Scamardella of Tao Group) as well as Angela Geiger, President of Autism Speaks. With Awards Season around the corner and the holidays – we’re talking glowing skin with Toska Husted whose clients include Jennifer Aniston and Ashley Busch. This month, we chatted with Chef Jared Sippel of Trattoria Italienne in NYC for The Art of the Snack.

As usual, we have our monthly roundups including our 9LIST (Athleisure Mag’s picks that we’re loving this month in style, beauty and fitness) featured roundups. This month’s 9LIST STORI3S (picks supplied by celebrities) gives us insight into EDM’s DJ and Producer Destructo. Our newest roundup within the 9LIST ecosystem - 9PLAYLIST (9 songs that our celebs are loving this month) is from our 2018 June cover, Pooch Hall of Showtime’s Ray Donovan. As always, you can enjoy Athleisure List (Hotel Athenee and Precision Run), The Pick Me Up, Bingely Books, Bingely Streaming, Style Files, Rock This Look During Sweater Weather, Athleisure Beauty, How to Dress, In Our Bag, #TRIBEGOALS and Lime Beauty. 

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WHAT WE'RE EATING AND DRINKING ON HALLOWEEN

Yes, Halloween is all about dressing up in your costume or look of choice. We like to think of it as the unofficial kickoff to the holiday season. With that in mind, some like to spend it eating and drinking well. May we suggest some of our faves.

FINE & RARE
Smoking Scotch Old Fashioned - $20

Glenfiddich 14yr Single Malt, honey, peach, maitake mushroom, bitters. Choose your smoke: Hickory, Maple, Bourbon Oak, Cherrywood, Applewood, Pecan.

LAMIA’S FISH MARKET | Sea Urchin and Bottarga, $24

LAMIA’S FISH MARKET

Sea Urchin and Bottarga - $24

Squid Ink Linguini, Creme, Garlic & Shallots

THE FLATIRON ROOM | Smoking Rye Old Fashioned, $20

THE FLATIRON ROOM

Smoking Rye Old Fashioned - $20

Rye, Angostura bitters, Demerara sugar, orange zest garnish, hickory smoke

Read the latest issue of Athleisure Mag.

WHEN YOUR TAILGATING BECOMES A HOMEGATING WITH MARK SCHLERETH

We’re in the thick of Football Season and earlier this month we chatted with Mark Schlereth who is a retired NFL player who played 12 seasons with the Washington Redskins and Denver Broncos. He moved onto being a football analyst for ESPN and now on Fox Sports. We also enjoyed seeing him on a number of episodes of HBO’s Ballers! So we know that he knows a thing or two about tailgating as well as homegating - which allows everyone to have a great view of the game as well as to have their favorite items to enjoy while cheering for their team. We wanted to know what his 3 essentials are if we’re enjoying a homegate at his house as well as some predictions on the 100th season of the NFL! Note that we talked with Mark Schlereth on Oct 10th of this month.

ATHLEISURE MAG: What are 3 items that we could find at your next homegating festivities?

MARK SCHLERETH: Being at home is what makes it so much fun and I love sharing my homegating tips! It starts with Gardein plant-based meat alternatives and they have everything that you can think of. They’ve got chicken, they’ve got beef, pork and fish. They have Spicy Chicken Sliders, Chicken Wings, Nashville Chicken Hot Tenders – whether it’s your vegan friends, veggie friends or any kind of friends for crying out loud! It’s all delicious and they’re going to love Gardein.

Everybody loves snacks that goes with dips and that’s just science. Hidden Valley Ranch mix is used in restaurants all across America. You can have that same restaurant-style ranch at home with Hidden Valley Ranch Signature Buttermilk Recipe whether it’s pizza, wings, veggies – you name it! Everything is better with Hidden Valley Ranch. My granddaughters call it dip dip. She say’s, “Po Po give me some Dip Dip.”

No party is complete without chili! When it comes to chili, it’s all about the beans. Bush’s has been around for a 100 years and you know them from their Baked Beans. Their beans are slow simmered, full of flavor and perfect for spicing up your party – 3 Bean Chili, White Chili and even Pumpkin Chili! You can make your chili better with Busch’s Beans.

No homegate is complete without the go to of TV’s LG Oled. TV Experts have dubbed it the number 1 TV of 2019. The C9 4K TV has over a billion rich colors, it’s beautiful and stunning picture quality with Google Assistant so that you never have to take your eyes off the television set as they have a 55”, 60” and 77” sets.

AM: Currently the NFL is in its 100th season. What NFL season picks do you have that you can share with us?

MS: Well I mean, to me – when you even look at last week, if you control the line of scrimmage, and I called the game in London last week, it was exquisite and the game was between Chicago and Oakland. If you thought that the Oakland Raiders were going to go out to London and be beaten by the Chicago Bears, because historically they have been a better football team – but the team that controls the line of scrimmage and physically beats up the other team, that’s the team that won about every game last week. So it’s really interesting to see how these teams are physically put together! The Patriots obviously still a great team. The Saints are doing it right now without their starting Quarterback and winning every game. They have been amazing as well. The San Francisco 49ers are undefeated for crying out loud! Think about this, Tom Brady and his understudy, Jimmy Garoppolo are the only 2 Quarterbacks right now that are currently quarterbacking undefeated teams. Jimmy Garoppolo with the 76ers and Tom Brady of course with the New England Patriots!

 Read the latest issue of Athleisure Mag.

SALON DU CHOCOLAT

Next month, chocolate fans with Salon du Chocolat, a unique global pageantry of chocolatiers, artisans, pastry chefs, experts, and businesses throughout the world who have one thing in common - their passion for all things chocolate. This event takes place on Nov 16th and the 17th in NYC and is perfect for you, your friends, book club and more. You can enjoy a number of experiences with vendors all in one place at the Javits Center. From a fashion show, demonstrations, sampling and more - this is an event that’s not to be missed. You’ll enjoy consuming, seeing and smelling chocolate in all of its forms! We’ll be there sharing what took place as well as sharing socially!

You can still snag a few tickets for you and your group here!

Read the latest issue of Athleisure Mag.

WHAT TO ADD TO SMOOTHIES: 4 INGREDIENTS FOR EVEN HEALTHIER SMOOTHIES

Starting your day with the breakfast smoothie is a convenient way to get in your five fruit and vegetables per day. Smoothies can be created by a mix of fresh produce like fruit and vegetables, seeds, and milk.

If you add supplements to your smoothies you can add an extra protein, fiber, amino acid‘s, and other essential nutrients. You can make smoothies into a complete meal and get all your nutrients in one simple drink.

Continue reading below to find out what to add to smoothies to make them healthier.

1. What to Add to Smoothies: Oats

Oats are one of the healthiest grains available to buy. They are naturally gluten-free and are a great source of vitamins, minerals, fiber, and antioxidants. Oats have many health benefits.

Heart disease is one of the leading causes of death around the world. One risk factor of developing heart disease is having high blood cholesterol levels. There have been many studies to show that the specific fiber in oats is effective at reducing bad cholesterol levels in the body.

Oats are also a good food to control blood sugar levels. This can really help people with either Type I or Type II diabetes.

If you struggle with overeating or are looking to make smoothies to lose weight, then the oats will help you with this. Oats are very filling whole-grain which can help you stay fuller for longer.

2. Chia Seeds

Chia seeds come from the Salvia Hispanica plant growing in Mexico. Mayan and Aztec cultures used the seeds for energy. Chia seeds can be eaten as seeds or mixed with any type of liquid to create a gel or jelly.

Chia seeds are very high in fiber, calcium, antioxidants, and omega-3 fatty acids. The combination of this protein and fiber in the Chia seeds can reduce food cravings.

3. Spinach

Spinach is a very popular superfood. It is a dark, leafy green vegetable that has essential nutrients for skin, hair, and bones. It is also packed full of protein. Health benefits of spinach include improving blood sugar regulation, lowering the cancer risk, and improving the health of bones.

Spinach contains nutrients like iron, calcium, and magnesium. 

4. Kratom Powder

Kratom powder comes from a tropical evergreen tree within the coffee family. It is native to Southeast Asian countries. This powder has been used as both a stimulant and a sedative.

At low doses, Kratom has been reported to work like any other stimulant. It gives a boost of energy. It’s also known for its anti-inflammatory properties. 

It is a great addition to a morning smoothie to boost your energy and work on any information you have in your body. Check out this link for the best place to buy kratom powder. 

Add These Supplements Today!

So now you have the answer to the question “what to add to smoothies?“. Start your morning off with a boost of energy and add the above supplements into your morning smoothly.

For more information on healthy eating, take a look at the other articles on our blog for weight gainer supplements.

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HIGHER ART & GOOD EATS WITH RON SILVER

We head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's also located in Tribeca as well as 6 outposts in Japan and is known for its comfort foods. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interests and passions in CBD and THC that led him to create Azuca which compliments food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

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

RON SILVER: I would say that there were multiple moments where I realized that I wanted to be a chef. One of the things is that when I was a little kid, I realized that I loved to cook and part of that was because it was mischief – it was fire and knives. So, I take to mischief very well and then I would say another small thing was that my mother took my $5/a week allowance from me and I went to get a job washing dishes. That was $80/a week so that was another realization that was my spot. I washed dishes for a long time.

AM: So when did you wash dishes?

RS: When I was 13.

AM: Ok!

RS: And I washed dishes until I was 21 in and out.

AM: That was a long time to wash dishes.

RS: I liked washing dishes – I did other things in between. I was washing dishes in Alta Ski Resort and I wiped out and broke my rib, I was out for 6 weeks. So I decided during that time that I would be a chef. So I think that was when I really decided to go for it when I was 21.

AM: So what were all the places that you went to in terms of culinary school or restaurants that you worked for prior to coming up with Bubby’s?

RS: I worked for some hotels for awhile and then I moved to Atlanta because I lived in Salt Lake and there wasn’t any real good dining there. I moved to Atlanta and worked for some of the best restaurants in Atlanta and I was offered a scholarship to the Culinary Institute but I did a quick cocktail mathematics and realized that I couldn’t afford that scholarship and didn’t go to school. I moved to NY when I was 24/25 and just worked my way up and I opened Bubby’s when I was 28.

AM: What made you realize that you wanted to open this up and to create this kind of cuisine here?

RS: Well the style of cuisine in the 80s was really weird, nouvelle cuisine with small plates and small portions and I wanted a place that really had good home cooking and large portions on small plates. I really just wanted to cook the food that I wanted to eat.

AM: What’s the average day like for you, being at Bubby’s?

RS: I’ve been running Bubby’s for a long time, 28 years - so my average day at Bubby’s, I am sort of regimented about how I do what I do. I go to Tribeca and have a coffee and go around and talk to everybody. I go around and kind of see if things are looking good and then I come up to Highline and I do the same thing and then I come up here to my office and I’m a painter. So that’s what I want to do when I come up here, is paint. Once I know that everything is kind of locked down, I can paint. I am also in the cannabis business.

AM: We’re going to get that too as well. So you have the 2 restaurants here and the ones in Japan as well.

RS: Yes, 6!

AM: How do you decide where the next place will be for your restaurant and the community that it serves?

RS: Well I suppose that the world decides for me. I’m not a business person really. So the Japanese people called me 10 years ago and I was like, “there’s no way that I’m doing that” and then we were having lunch the next day and I was walking around the space about a week later. I don’t really make a plan.

AM: Do you think that you would create another concept that is outside of Bubby’s that’s something different?

RS: It’s a good question. I don’t have a lot of reason to do that, but at the same time, I do come up with a lot of ideas that are interesting sometimes so I think that the jury is still out on that.

AM: We were at the Specialty Food Show here in NYC and we saw Azuca. We know that you launched it last year. Can you tell us more about why you are in this space and what made you want to create this?

RS: I’ve been in cannabis space since I have been washing dishes really. So, I’ve smoked weed since I was a kid - like everyone in the kitchen does. I think what really inspired me to get into this business was that I felt that I really had something to offer it. Maybe 6 years ago, I discovered that there was a very large problem which is how cannabis edibles deliver. So I really set up to solve that problem in that regard. I was able to make really good progress with that. In a way, it sort of fell in my lap, but I did a ton of research.

AM: What did you initially launch and are there more launches for this year?

RS: So what we have is a technology really. Azuca is a cannabinoid edibles technology and what that means is that it allows edibles to be consumed in an understandable way which is helpful for people who want to take cannabis or CBD or also for people who want to make edibles. We’re very much in the business of helping people understand cannabis edibles.

AM: What are your plans for that looking at the rest of this year and going into next year?

RS: Well, we’re working with some of the biggest cannabis companies in the country and we’re just getting started with those guys. We are selling CBD, edibles – like our sugar Azuca packs which will be available online and in stores soon. We have THC edibles in Massachusetts with a partner up there and we are also talking to people and other countries about CBD stuff.

AM: You’re also a painter. How long have you been painting and what is it about that that draws you to that form of creativity?

RS: I’ve always been an artist and I started Bubby’s so that I could make art. I can’t really answer what draws me to it. I know that if I don’t do it, I get very crappy.

AM: How many paintings do you create a day?

RS: It depends. I am always working on something. At the moment, I’m doing it on paper which is a little quicker than oil paint. So then all these paper things will be mounted on fabric so that is going to be a big job. I can paint a bunch of things it’s just going to take forever to get them mounted.

AM: Will you ever or have you ever been in a gallery?

RS: I had a show in Mexico City in August.

AM: Wow how exciting! How many pieces were in that show and were you nervous?

RS: 40 pieces and yes it was my first show!

AM: Congratulations! What are 3 signature dishes that we should eat when we come to Bubby’s?

RS: Well the Fried Chicken and pancakes, that’s a thing to eat, we have really good Watermelon Lemonade – that’s a thing to drink and the biscuits! Well the burgers are great too!

AM: When you’re not painting and you’re not focused on Azuca and Bubby’s – what are 3 things that we could find you doing in terms of relaxing and getting your athleisure on?

RS: Smoking bong hits, reading and I have 4 kids.

AM: Do you have any philanthropic efforts that you are a part of that you would like to share?

RS: Bubby’s does a lot of philanthropy. We give stuff to people all the time and support a number of things like New York City's oldest men’s shelter - New York City Rescue Mission. Azuca will have a huge amount of social stuff to do because the cannabis business is very ripe for a lot of different opportunities for a lot of different people who deserve them and don’t have them. So we’re very focused on how we are going to sort of set our company up so that it is incorporating the social aspects of things that we need. Especially the War on Drugs that has been particularly hard on brown people and we’re very much focused on making sure that we’re staying aware of creating opportunities almost in an artificial way. We’re getting a lot of help thinking about that and it’s the biggest deal. In setting up our company it’s run by women and my CEO as well as everyone in the company really has a deep moral compass. I think the jury is out on how we are going to be helpful. Not just philanthropically but also responsible and opportunity creating way. Philanthropy is great, but I think it’s a lot of challenge to create actual opportunity and we’re very much so focused on that.

AM: What legacy do you look to leave behind with all of the fingerprints that you have put down on all these areas?

RS: That is a tough question. I hope that I leave something behind that my kids are part of and something that continues to do good work after I’m gone and maybe I hope to leave behind a bunch of beautiful stuff.

IG @Bubbys

You can hear Ron Silver right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the September Issue of Athleisure Mag and see Higher Art & Good Eats with Ron Silver in mag.

ATHLEISURE LIST | LE TEA

For those that enjoy having cups of tea that are innovative and filled with decadent flavor, Le Tea is your new destination. Since June 20th of this year, they have had a rolling soft opening with its grand opening being on August 18th.

Located in NoMad on Broadway, there is an active exploration of space in NYC for additional locations such as Long Island City and Staten Island.

Le Tea was founded by fashion graduates of Parsons The Newschool for Design in NYC. They believe that their aesthetic as a medium for beverages draws a connection between art and life. In addition, environmental protection is key as they have recyclable stainless steel "Golden Straws" and high-quality Pet 1 non-disposable plastic cups.

The brand utilizes French Purée and authentic Chinese tea sources which satisfies their customers with a novel tea beverage that is bitter yet sweet. This not only refers to tea culture, but the art of life as well. With all the senses being utilized, guests can enjoy a tea that is highly aromatic with a drink that resonates with their personal life as well.

Three signature teas that are recommended are Mango Fruit Tea & Milk Foam, Mixberry Fruit Tea & Milk Foam and also Starry Kumquat Lemon. Fruit tea is the most popular category on the menu. An interesting offering that one should try is Le Cheese Coffee which is only available at Le Tea. It's a mixed taste of cold brew coffee and salt cheese foam. It's definitely a unique tasting experience.

We suggest pairing these beverages with some of our faves: Rose Mille Crepes, Mini Croissants and Moon Cakes. In addition, if you're looking to take a few moments for yourself or with friends, then sitting in the tea salon is a great way to take in the fall and catch up on emails, reading or taking a moment of zen.

LE TEA

1134B Broadway

NY, NY 10010

www.leteaus.com

IG @letea_usa

Read the Sept Issue of Athleisure Mag and see ATHLEISURE LIST | Le Tea in mag.

ATHLEISURE LIST | CITY WINE TOURS

Wine is definitely one of those beverages that we enjoy drinking with our meals, sharing with friends and knowing more about it. We took a moment during NYFW to checkout City Wine Tours which allows you to choose a neighborhood where you will visit 2 eateries to know more about 3 wines that you will sample at each place as well as appetizers at the culinary destinations. You walk away knowing more about the varietals, taking notes about the wines you enjoy during the tour and being able to flex your wine muscles.

Back in 2011, 3 wine-drinking friends; Dan Andrew, Rick Goldberg, and Christian Iannucci began this company in Boston in 2011. Wes Narron joined as Chief Wine Ambassador soon after. Wes believes that learning about wine should be as much fun as drinking it.

For those in Boston, you can select tours in North End, South End, Back Bay and Harvard Square. In NYC, these tours are available in Soho, West Village and Upper West Side. Those in Philadelphia can go to Old City, Center City and Fishtown.

When it comes to pairing restaurants within the tours to the wines, City Wine Tours tries to find restaurants that have a wine list pricing based on value, rather than obscurity or exclusivity. Then they set up the 6 wines like you would see at any official wine tasting. They include a sparkling wine, dry white, sweeter right or rose, light bodied red, medium to full bodied red and something interesting.

In addition to signing up for a tour that has various people within it, there are options available when it comes to private ones as well. City Wine Tours wants their guests to have a great experience. They have put together corporate dinners, in-house or in-office tastings, Match.com dating events, wine blending competitions, birthday tours, bachelorette tours and intimate 2-person tours (where the dessert was a marriage proposal).

PHOTO COURTESY | Galli

In terms of adding a twist to offerings that are available and providing options to stimulate their guests, they have tried various approaches such as Sparkling Wines only, Big Red Wines only, Mommy's Night Out as well as Wine and Chocolate.

City Wine Tours' focus is to continue to add more options in the East Coast and then to spread through the rest of the US. For those in Washington, D.C., Nashville and Providence, keep your eye out for this experience to roll into these areas.

CITY WINE TOURS

Visit the website to check your city!

www.citywinetours.com

IG @CityWineTours

Read the Sept Issue of Athleisure Mag and see Athleisure List | City Wine Tours in mag.

THE ART OF THE SNACK | FALL FINDS OF COMFORT

Earlier this year, we headed to The Usual to enjoy regional hamburgers created by Filipino, Chef Alvin Cailan who is known for LA's Eggslut. The Usual opened last year and is his canvas to showcase his Filipino inspired approach to American comfort food. Recently, he launched Burger Happy Hour where guests can enjoy 6 different types of burgers after 10pm as well as a daily rotating "Burger of the Day" where he comes up with new creations every day (yes 365 new burgers this year). He also just launched a $5 lunch burger.

On our initial visit, we watched the 3rd season of Complex Magazine's The Burger Show where he showcases regionality through one of America's favorite foods - hamburgers alongside a number of celebrities. In this month's The Art of the Snack, we look at comfort food as it applies to what we like to eat in the fall as the weather begins to shift to cool temperatures and sweater weather.

We enjoyed eating there during his premier and took some time to find out about his signature dishes, the importance of pairing wines with them - which are done by Sommelier and his brother, Anthony and the importance of seasonality.

ATHLEISURE MAG: Tell us about your culinary background and restaurants you came through prior to opening The Usual.

CHEF AC: I grew up in LA, and attended the Oregon Culinary Institute. I then worked at spots like Olympic Provisions, Bouchon, French Laundry, and more, before opening Eggslut and Amboy, a Filipino fast-casual restaurant in Chinatown. I then moved to NYC to open The Usual!

AM: When did The Usual launch and what one can expect when you’re coming into dine there. grants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

CHEF AC: The Usual opened in June 2018 and is my dream restaurant, American comfort food cooked by children of immigrants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

AM: We went to The Usual for the launch of your latest season of The Burger Show and had a pretty epic burger – why are burgers such an integral part within the culinary world to you?

CHEF AC: Burgers are important to me, it was the first dish I was a connoisseur of. I think many people can relate and as my career evolves I’ve come to find joy making burgers.

AM: How would you describe the vibe and menu of The Usual?

CHEF AC: The Usual has a neighborhood vibe – it’s somewhere you can come every night for a burger and glass of wine, or come once in a while for a fancy occasion. It’s fun, lively, warm and welcoming.

AM: What are 3 signature dishes that we should eat when coming to The Usual?

CHEF AC: Of course, the Usual Burger and the Fried Chicken. But the sleepers are our seasonal dishes, we serve peak season fruits and vegetables.

AM: There is an extensive wine list offered at The Usual – what are 3 that are perfect to pair with our next meal there?

ANTHONY CAILAN: I would suggest:

2017 Methode Sauvage Chenin Blanc, San Benito County, CA - Textural and refreshing white made by Chad Hinds in Richmond, CA. Perfect middle ground white wine to work with a vast majority of the dishes on the menu.

2018 Alfredo Maestro Rosado "Amanda," Castilla y Leon, ES - Darker, more fleshy rosé from Spain made by one of the great natural wine producers in the country. Floral and dry that works with our richer dishes on the menu.

2018 Arianna Occhipinti "SP68," Sicily, IT - The darling of natural wine in Sicily, Arianna is making some of the most sought after wines in the world. This blend of Frappato and Nero d'Avola is perfect with our Ham and Cheese or Usual Burger.

AM: Do you change the menu based on seasonality?

CHEF AC: We always have seasonal menu items. We have one dish that specifically evolves with the seasons - our “Kung Pao Vegetables” is a constantly rotating veggie dish.

AM: Will there be another season of The Burger Show and is there anything that you can tell us about it?

CHEF AC: We are filming season 5 now and it’s bigger and better than ever!

PHOTOS COURTESY | THE USUAL

IG @TheUsual_NYC

IG @AlvinCailan

Read the Sept Issue of Athleisure Mag and see The Art of the Snack | Fall Finds of Comfort in mag.

#TRIBEGOALS

Read the Sept Issue and see #TRIBEGOALS in mag.