THE ART OF THE SNACK | BAAZI

This month's The Art of the Snack takes us to NYC's Baazi which is known for their Indian fare. We talk with their owner and executive chef, Gaurav Anand. We talk about his style of cooking, his culinary journey, his portfolio of restaurants, how he becomes inspired to create the menu and what are the kinds of dishes that we should think about enjoying when we visit next!

ATHLEISURE MAG: Chef Gaurav Anand, can you tell me about your background in terms of where you went to school and kitchens/restaurants where you trained?

CHEF GAURAV ANAND: I’m a self-taught chef and don’t have any formal culinary training. I originally studied business administration and then I started working at my brother’s catering company. I learned the business from the ground up, especially by watching chefs in the kitchen. I’d stand there for hours as they cooked, picking up techniques that eventually formed the basis for my cooking.

AM: How would you define your style of cooking?

CHEF GA: My cooking style has definitely evolved over the years and today I cook more in a modern Indian way versus traditional cooking, especially at Baazi. I like to add different twists to every dish I create to make it more interesting and elevated. I’m always pushing boundaries. Trying new recipes is something that I really enjoy doing. I love discovering new recipes and combinations that I've never tried before.

AM: Prior to launching Baazi, what are other restaurants that you are known for?

CHEF GA: Bhatti Indian Grill was my first baby, it opened in 2009 and is very well known for its mouthwatering kebabs. I was approached by one of the owners of Moti Mahal Delux, a very famous Mughlai cuisine chain in India, and we opened that restaurant on the Upper East Side in 2012. I was honored to receive an amazing 2-star review in The New York Times. If you want to try the best dal makhani or tandoori chicken, that's the place to go! Awadh, the predecessor to Baazi and still open as a delivery only restaurant, is Lucknowi cuisine and known for its traditional dum pukht style of cooking, which involves cooking ingredients in a dough-sealed vessel slowly over low heat in the oven.

AM: What led you to conceive and open Baazi and what does the name mean?

CHEF GA: The idea of launching a new brand came to my team and I after Awadh took a big hit due to the pandemic and became more of a delivery operation rather than brick and mortar restaurant. I was ready to give up and surrender the keys, but my landlord was very supportive and encouraged me to give it one more chance. We decided that instead of just refreshing the space, we could create a new concept that would not only bring old customers back but attract new ones as well. That’s where Baazi came to life! In Hindi, the word “baazi” means “bet” so we bet on the space and the Upper West Side coming back. It’s been a great hit since we opened in January.

AM: How is Baazi similar or different to the restaurants that are in your portfolio?

CHEF GA: Baazi is very different from my other restaurants, which are more traditional. This is a refined, more eclectic and modern concept of Indian food. It’s not necessarily Northern or Southern regional Indian but a marriage of both along with influences from the Mediterranean and Middle East. It has a little bit of everything that I have tried, served, and loved in my work creating menus for destination weddings around the world. All the menu items are unique and you won’t find common dishes like chicken tikka masala at Baazi.

AM: What are the flavors and spices that are indicative of Indian cuisine?

CHEF GA: Every state in India uses different ingredients and flavor combinations. For me, it’s important to use fresh ground spices rather than packaged spice mixes. Heat is part of Indian cooking, but it has to be balanced with great flavor too.

AM: Can you tell us about the ambiance of your restaurant?

CHEF GA: The colors are very vibrant, the music is very upbeat and lively, it’s very downtown. The room feels more like a luxurious home than a restaurant. A lot of younger people are coming to Baazi for the experience and the music. And our outdoor dining is just as vibrant, we’ve taken the blues and yellows from inside and livened up the entire street.

AM: What are 3 appetizers that you suggest that we should enjoy when coming in?

CHEF GA: Kasoori Methi Chicken is flambeed in Old Monk Rum, which is an iconic Indian rum brand.

Papad Kebab is the jewel of Baazi, a nonmeat kebab made of fried hung Greek yogurt with papadam lentil cracker crust served in a custom-made Baazi box.

Imli Glazed Lamb Ribs have a slightly sweet, sticky and spicy tamarind-date glaze.

AM: What are 3 entrees that we should have with friends and family for dinner?

CHEF GA: Chicken Sirka Pyaz are tandoori chicken thighs in a tomato gravy with pickled baby onions.

Butternut Squash Kofta are light and pillowy, similar to dumplings, served with sweet corn curry, toasted pepitas and pumpkin oil.

Prawn Kuzhambu shows off beautiful prawns with tamarind-based sauce from India’s southern most region Tamil Nadu and Sri Lanka.

AM: What are 3 desserts we should try?

CHEF GA: Baazi only has three amazing desserts, and that’s on purpose to keep it simple but memorable. The must-try is the Black Jalebi ice cream sandwich, which is a play on a popular Indian sweet funnel cake. Rose Makhan Malai has rose petal infused crema, milk cake and rusk (hard biscuit) crumble. Our Coconut Sago Payasam is vegan and delicious! It has shaved roasted coconut sprinkled over tapioca pearls and mango sorbet.

AM: What are 3 cocktails that you suggest to have with our meal?

CHEF GA: The Spicy Ginger Margarita is delicious, just the right bit of spice with jalapeño, tequila and fresh ginger juice.

The Mezcal Passion has tamarind and passion fruit to balance out smoky mezcal.

A bit sweeter is the Old Monk Daiquiri with dark Old Monk Rum, pineapple and lime.

AM: In creating this menu, where do you get inspiration from?

CHEF GA: I’ve definitely drawn a lot of inspiration from my wedding menus and travel. A few years ago, I launched CGA Catering, an international destination wedding catering company. We create the most unique custom menus for our luxury wedding clients, and that’s where a lot of my creativity comes into play. Along the way, I’ve been privileged to travel around the world and meet chefs in places like Mexico, Turkey, Spain, Morocco and Italy. These travels have been a big part of my culinary evolution. I also always wanted to open up a coastal restaurant, so I definitely wanted to make sure I included at least a couple of coastal items in this new menu.

IG @baazinyc

PHOTOS COURTESY | Evan Sung

Read the MAR ISSUE #75 of Athleisure Mag and see THE ART OF THE SNACK | Baazi in mag.

ATHLEISURE LIST | JAPAN HOUSE LOS ANGELES

JAPAN HOUSE Los Angeles is a Japanese cultural destination in the heart of Hollywood reflecting the best of Japan through its spaces and diverse programs. An innovative project conceived by the Japanese Ministry of Foreign Affairs, JAPAN HOUSE currently consists of three locations around the world – London, Los Angeles, and Sao Paulo. It's aim is to showcase and share the intricacies of Japanese attractions, policies and culture with the international community. This is illustrated through art, design, gastronomy, innovation, technology and more.

Occupying two floors at the popular Hollywood & Highland entertainment complex, the destination brings exhibitions, unique events, and culinary programs including pop-up dining experiences. Admission to JAPAN HOUSE Los Angeles is complimentary.

Yuko Kaifu, President of JAPAN HOUSE Los Angeles shared more about this gallery as well as their upcoming exhibit, "The Art of the Ramen Bowl."

“The Art of the Ramen Bowl” Exhibit, celebrates the world’s most popular Japanese food, the complimentary exhibit – seen for the first time outside of Japan – is on display now through July 5, 2022. The exhibit spotlights imaginative porcelain ramen bowls (donburi) and spoons (renge) designed by 30 world-renowned artists who share a love for ramen. The exhibition includes a giant, Instagram-worthy ramen bowl by known Japanese plastic food sample manufacturer Iwasaki Mokei, and an introduction to the dish itself!

A common street food brought to Japan from China in the mid-1800s, ramen has evolved to become one of their most beloved dishes, and a complex culinary artform. This ubiquitous wheat noodle dish has a diversity of flavors, ingredients, and styles of ramen and ramen bowls available in Japan. The perfect bowl can vary by region, flavor profile, as well as the quality of the bowls - which enhances the experience.

These 30 world-renowned artists featured, share a love of ramen. Some of Japan’s most significant contemporary artists: Akira Minagawa, Hisashi Tenmyouya, Keiichi Tanaami, Tabaimo, Tadanori Yokoo, and Taku Satoh – contributed pieces to the exhibit, artfully presenting how the Japanese uniquely approach decoration, as well as how it serves as art.

Mino has served as the epicenter for Japanese ceramics for more than 500 years. Additionally, plastic food sample manufacturer Iwasaki Mokei, is one of the most well-known plastic food manufacturers in Japan. Iwasaki Mokei and Mino are vital aspects to the history and evolution of the art of ramen. It was vital to include them and introduce the community to their contributions to the noodle dish.

JAPAN HOUSE LOS ANGELES

6801 Hollywood Blvd

Los Angeles, CA 90028

japanhousela.com

IG @japanhousela

PHOTOS COURTESY | JAPAN HOUSE Los Angeles

Read the MAR ISSUE #75 of Athleisure Mag and see ATHLEISURE LIST | JAPAN HOUSE Los Angeles in mag.

ATHLEISURE LIST | LORELEY BEER GARDEN

We love a beer garden which originated in Bavaria and is an outdoor space with large picnic and communal tables where you can soak up the sun and enjoy cold beer and food. Loreley Beer Garden is in the LES and has a seasonal rotational floral installation and opened in 2003. It's open year-round and is heated in the winter and is a great place to hang out with friends in the summer.

Although you can enjoy an array of beers, Loreley also focuses on having a high quality food and beverage program. All their German imported beers have hundreds of years of tradition and perfection in their craft. They hand select every beer and only rotate 3 drafts each season. They sample over 30 new beers before selecting one draft line for one season. When it runs out, it's done for the season. They also work with local breweries on a series of collaborations of seasonal beers to fit their program.

This spring they will launch their first collaboration with Brooklyn's KCBC and brew their own Kölsch Style Ale which will be available here and at KCBC Brewer in Bushwick on draft and in cans. Also keep your eyes peeled at your local bodega in NYC. You can also enjoy Radeberger Pilsner which is available year around as well. Another beer to try is Köstritzer Schwarzbier, a dark lager - with a hint of chocolate.

In addition to beer, that have a high quality wine list and an array of seasonally rotating craft cocktails. We suggest the Nitro Cold Brew, Bourbon Sweet Tea, Frosé and if there is a chill in the air, the Bourbon Hot Chocolate is always a must-have!

In addition to German-inspired foods that features doughy soft-baked pretzels and authentic German sausages, there are other dishes on the menu. You can enjoy tacos, guacamole made fresh to order, a 1/2 lb burger with roasted tomatoes, sauteed onions, gouda on a pretzel bun, plus seasonal salads, cedar grilled salmon, portobello sandwiches and Beyond burgers. Their Brunch menu is something special with fresh Baked Cinnamon Rolls

to order, Fluffy Buttermilk Pancakes with fresh strawberries and whipped

cream, Eggs Benedict on homemade potato pancakes, Schnitzel & Eggs, to name a few.

As we make plans to hang out with our friends, coworkers and family, they have a few events that we can keep an eye out for. Loreley Beer Garden will host the Spring Beer & Cocktail Festival with a spring floral installation, seasonal beers and spring cocktails. In May and June, they will host the NYC Summer Rosé Festival which features Rosé everything! This will include 10 hand-selected rosé wines by the glass and bottle, rosé on draft, rosé cider, rosé cocktails, and most importantly, their famous Frosé!

LORELEY BEER GARDEN

7 Rivington St

NY, NY 10002

loreleynyc.com

IG @loreleynyc

PHOTOS COURTESY | Loreley Beer Garden

Read the MAR ISSUE #75 of Athleisure Mag and see ATHLEISURE LIST | Loreley Beer Garden in mag.

BINGELY BOOKS

THE NINETIES: A BOOK

Penguin Press

Chuck Klosterman

The more things change, the more they stay the same. We've all seen tours of our favorite 90's artists, fashions from the era continue to maintain a presence in a number of brand's assortments and let's not talk about the movies that continue to play on our favorite streamed platforms. The 90's was an era that was filled with political changes, scandals, fashion, changes in the musical landscape, major sports moments, TV and cultural changes!

Chuck Klosterman takes us through this time in The Nineties: A Book. Chuck explores this era which was a kaleidoscope of changes that were felt regardless of your location, race, gender etc. He examines it all from the highs, lows and everything in between. Whether you lived it or are looking back to a time that your friends and family have told you about - this is a book that should be on your radar.

JUNGALOW: DECORATE WILD: THE LIFE AND STYLE GUIDE

Harry N. Abrams

Justina Blakeney

We've been following Justina Blakeney's IG account Jungalow for a number of years as we love the decor inspiration! You'll find good vibes, vibrant prints, and visual texture that makes you want to rethink the spaces that you reside in. The name is derived from Justina's belief in her brand being the embodiment of her wild, but cozy and homey, style.

Jungalow: Decorate Wild: The Life and Style Guide is the 3rd book by Justine and continues to inspire you as your flip through each page. You also get insight into the designer as well.

As you flip through the pages, you get the sense that you are taken through a vibrant journey that shares how you can implement this in your own home as well as how you can make this come together to make it your own. You also get to know a lot more about Justina in a bit of a biography of sorts in terms of how she approaches life.

With her encouraging and inspirational words, you may look at how you engage in life in a different way as well as embrace the idea of going in and out of nature in the way that works best for you!

101 THAI DISHES YOU NEED TO COOK BEFORE YOU DIE: THE ESSENTIAL RECIPES, TECHNIQUES AND INGREDIENTS OF THAILAND

Page Street Publishing

Jet Tila

In 101 Thai Dishes You Need To Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand, we are taken on a culinary journey with Jet Tila as he shares his Thai heritage and ensures that home cooks are able to create his authentic recipes.

He connects with fellow chef and long-time friend, Tad Weyland Fukumoto share their favorite Southeast Asian dishes from Street-Style Basil Pork, Glass Noodle Stir-Fry and Hung Lay Northern Pork Curry. With a mix of classic dishes, popular street foods and unsung heroes from the regions, you'll have the perfect guide for the rich culinary traditions of Thailand.

Read the FEB ISSUE #74 of Athleisure Mag and see Bingely Books in mag.

ATHLEISURE LIST | MR. C MIAMI COCONUT GROVE

Since 2019, guests have enjoyed staying at Mr. C Miami Coconut Grove as its amenities are worth taking in. We suggest BēAtala, a wellness suite (spa complete with their products), private sauna, treatment rooms, a rooftop pool and private cabanas. Guests can enjoy a fitness center featuring Technogym equipment, personal trainers, and yoga classes. They also have a ballroom for weddings and private events.

The award-winning architecture firm, Arquitectonica, conceived the exterior design modeled after the pier-like Stiltsville structures located off the Florida Cape. Mr. C overlooks Sailboat Bar (also known as Schooner Bay in the days of Miami's beginnings) the largest marina in the South.

Naval architecture is a large part of the Inspiration of this property. In addition, the Cipriani family hails from Venice, the city where one travels by boat, they have a love for those beautiful Riva Yachts of the post-war era. Then insert Coconut Grove, famous for its lush tropical setting, and its enormous Banyan trees engulfing the main highway to complete the ambiance.

AD100 interior designer, Martin Brudnizki created a nautical vibe and designed the 100-room, 6-story boutique property overlooking Biscayne Bay. The nautical look of the resort, as shown by its azure and white-colored terrazzo floors and glossy wood paneling, is influenced both by coastal Italian culture, and the sleek interior of a yacht or cruise ship.

The signature Bellini rooftop restaurant's vantage point has views of the bay, coastline and the horizon. You can enjoy the soft breezes of the southeast Trade Winds that provide a perfect temperature for outdoor dining.

At the base, Il Giardino is a secret tropical garden set in a courtyard for casual dining. Guests are surrounded by large blue umbrellas away from the energy of the streets of Coconut Grove.

A third venue is the street side cafe, a lively setting for people-watching under the monumental stilts that support the building 25 feet above.

This summer, check out upcoming events such as Cinema Nights, Concert Series and Art Exhibitions.

Mr. C has achieved a Silver Certification from the FGBC (Florida Green Building Coalition), the equivalent of LEED (Leadership in Energy and Environmental Design) for an environmental sustainability as well as green energy -efficient lighting. They also received the Travel Sustainable Badge from Booking.com

MR. C MIAMI COCONUT GROVE

2988 McFarlane Rd

Miami, FL 33133

mrchotels.com

IG @mrchotels

PHOTOS COURTESY | Mr. C Miami Coconut Grove

Read the FEB ISSUE #74 of Athleisure Mag and see ATHLEISURE LIST | Mr. C Miami Coconut Grove in mag.

THE ART OF THE SNACK | VINEAPPLE CAFE

We're heading to Brooklyn where we found out about Vineapple Cafe, a coffee shop that was beloved by Aubrie Therrien and Zac Rubin who enjoyed the vibe. When it closed, they stepped in to become the new co-owners to ensure that the neighborhood still had a destination to enjoy. They imagined how Vineapple could be more than what it was known as so that the community could still come together.

ATHLEISURE MAG: Tell me about Vineapple Cafe prior to when you took ownership of it. What was it about the original that drew you to it and what made you want to revive it?

AUBRIE THERRIEN: Vineapple was a neighborhood coffee shop that we frequented daily and the neighborhood really loved. Before that, it also had many other iterations as a steak house, a Mexican restaurant, and a gay nightclub. When we moved to the neighborhood, we would always wonder what Vineapple would be like if it had a great bar and an enoteca-like food menu. We joked that we would at least eat there 2-3 times a week. So one day, when we saw that Vineapple had suddenly closed, we not only jumped at the chance to revive this little cafe that the neighborhood relied on, but also turn it into something we had always hoped it could be.

AM: As you’re co-owners of Vineapple Cafe, what is your background in the culinary space?

AT: I’ve worked as a server and bartender at a variety of restaurants throughout the City for about 10 years, helping some open and also at other well-established places. My family also owned a restaurant in Little Italy for 75 years called Giambones. Cooking and eating is a huge part of my family and heritage.

Zac is a lover of good food and wine and an entrepreneur in the city who opened a cafe in his soccer stores a few years ago and caught the restaurateur bug.

AM: What was it like launching the concept right before the pandemic and navigating the process of renovating and opening during this time?

AT: It was both exciting and scary at the same time. We took over the restaurant in February 2020 and then the world completely changed in March 2020, right before we were going to try to reopen. We took that time to really reflect on the place we were trying to create and also worked on recipes and making the place beautiful with the help of our friends and family. We opened in phases starting in June 2020, with a shower curtain covering areas that were still being renovated. The neighborhood was so kind and patient with us and with us every step of the way.

AM: The kitchen is helmed by Executive Chef Joel Mendia, can you tell us about his culinary background, where he trained and how he came to Vineapple Cafe?

AT: Joel is a really wonderful person to work with and he has been with us, in many different roles, since the very beginning. He has trained in several kitchens in the city under the helm of some really fabulous chefs, with a focus on Italian foods, most notably Café Lalo and Café Falai.

AM: How would you define the cuisine that people can enjoy here whether they are coming to dine?

AT: Vineapple is an Italian-Leaning restaurant, featuring both old world favorites and New American Cuisine with some personal twists from our Chef and our family.

AM: What is the ambiance of Vineapple Cafe as I know you have a patio, garden and indoor seating.

AT: Vineapple is a neighborhood café with a casual, cozy and inviting vibe. We have a great mix of local regulars and visitors joining us from all over the world.

Our staff works hard to make them feel immediately at home.

AM: What are 3 dishes you suggest for those that are coming for breakfast?

AT: Our most popular item is our Breakfast Burrito. It’s massive, stuffed to the brim with all your favorite fixings, and comes with a side of our amazing roasted potato wedges. Our Breakfast Sandwich isn’t your run-of-the-mill breakfast sandwich! Farm fresh eggs are prepared with our house-made tomato jam, asiago cheese, and arugula, for an incredible start to your morning with just the right pairing of sweet and savory. Our Avocado Toast goes above and beyond the expected, with an obscene amount of Avocado, everything spice, and housemade pickles, rounded out with Caputo’s Olive Bread, it is literally the best avocado toast I have ever had.

AM: What are dishes for lunch that you suggest for those stopping by?

AT: Our Warm Vegetable Farro Bowl is a hearty, delicious, nutritious meal, it’s especially wonderful if you add our roasted chicken or a poached egg. The Prosciutto and Mozzarella Panini with our House-Made Tomato Jam is an absolute show stopper, and one of our best selling lunch items. The Kale, Apple, & Goat Cheese Salad is the perfect afternoon bite. Great as a starter, but excellent as a mid-day meal.

AM: You have a new dinner menu that we want to explore. What are 3 appetizers that friends and family can enjoy to start their meal?

AT: Our house charcuterie board is not to be missed! We call it The Big Board because it’s simply sprawling! Mama’s Prosciutto Bread is a family recipe held near and dear to us, a delicious combination of homemade bread, aged prosciutto and basil with gooey mozzarella cheese. Our Burrata with Roasted Beet Puree is both beautiful to see, and delightful to eat. The perfect table starter.

AM: What are 3 entrees that you would like to tell us about that we should enjoy?

AT: The Hanger Steak is fantastic and always cooked to perfection. We change the dish seasonally to include the freshest local vegetables. The Brown Butter Chicken is the most perfect winter chicken dish of all time. The warm peppery crust is simply to die for. The Cacio y Pepe Mac and Cheese is also a really iconic dish, served in a cast iron skillet. It comes bubbly with a breadcrumb top and is just really satisfying.

AM: To end the meal, what are 3 desserts that we should have on our radar?

AT: Chef Joel makes the best House-Made Tiramisu of all time! I’ve never tasted anything like it. Our Apple Pie Bread Pudding is a delectable sweet bite. Perfect for sharing at the end of your meal. Our Affogato uses the freshest Devocion Espresso with incredible gelato from local purveyor, Dolce Brooklyn. I would suggest ending your meal with an after

dinner beverage too, like a hot Amaro Caldo or a signature Espresso Martini.

AM: We have heard that you have a great beverage program and that you brought on Jennifer Sandella as the Bar Director as well as the General Manager. Can you tell us about her background as well as 3 crafted cocktails that she has created that we should try?

AT: Jennifer is a Brooklyn Heights local and has a true love and passion for crafting amazing experiences for our guests. She’s been creating cocktails for over a decade and also has a background in the theatre. She suggests you try the Bird of Passage, a refreshingly floral combination of Gin and Amaro, the Brooklyn Heights for a strong dram on a chilly evening, or the Golden Harvest made with passionfruit and mezcal, which is delicious, easy to drink, and perfect for any day of the week.

AM: It seems like those who come to Vineapple Cafe has a number of options whether patrons are interested in a café vibe, a bar or a restaurant. Did that influence how you approached the décor in terms of its vibe?

AT: We wanted to make sure the folks who loved the coziness of the old Vineapple still had that same vibe at Vineapple 2.0 while also adding some hints of sophistication and that brooklyn-enoteca ambiance that would translate to dinner. In addition to beautifying some of our outdoor spaces, we just wanted to create an unpretentious space where everyone can feel welcome; and of course, filled with hidden pineapples everywhere.

AM: In addition to food, you have live music and trivia nights. Can you tell us about these offerings?

AT: Yes! We are doing a weekly Trivia night on Tuesday that is so fun and a nice thing to do in the neighborhood. We give out prizes to the winning team and offer some food and drink specials. It’s VERY popular so if you are interested, definitely make a reservation. Our live music on Sunday is also popular and just a lovely way to end a weekend - relaxing with a bottle of wine, some homemade lasagna and jazz twists on some contemporary songs. On live jazz night we also offer 50% off bottles of wine.

AM: You also have non-profit nights. Can you tell me more about this and why you wanted to do this? What organizations have you partnered with?

AT: Giving back to the community is really important to Zac and I. He is involved with several nonprofits and when I’m not at Vineapple, I’m also the executive director of two Brooklyn based community organizations. When we reinvented Vineapple, we wanted to ensure that the community was part of that equation. One way that we give back is to host nonprofit nights for our local partners. We call them our "Eat Out for Nonprofits" nights, and 20% of all dinner revenue is donated to the nonprofit of the evening. The nonprofit can also use that evening to host an event, invite folks interested in learning more about the program, put information out for guests or a QR code for donations or use the projector to showcase their program. Recently, we’ve partnered with Horizons Brooklyn, Launch Expeditionary School, and local middle school PS915. If a local nonprofit is interested in partnering with us for a Dine Out night, they just have to get in touch!

AM: As we get closer to the spring and summer, are there special events that you will have at Vineapple Cafe that we should keep an eye out for?

AT: Mother’s Day is just around the corner and we will be hosting a special brunch for all the Mama’s out there. Our menu is seasonal, so we will be bringing some spring and summertime special goodies back starting in April. And summertime Happy Hour in our garden is as close to an evening of magic as one can get in NYC. Keep an eye out for fireflies!

IG @vineapple71

PHOTOS COURTESY | Vineapple Cafe

Read the FEB ISSUE #74 of Athleisure Mag and see THE ART OF THE SNACK | Vineapple Cafe in mag.

I CAN RELATE | JASMINE LUV

We continue chatting with CIROC's Love Squad to find out more about them and what they're working on. We have spent countless days scrolling through our feeds to watch creator, Jasmine Luv's skits on IG that focuses on situational comedic experiences that we have with our friends, families, colleagues and those we interact with randomly. She has grown this brand to a number of acting roles, hosting and more. We wanted to find out how she got here, navigating her brand and her partnership with CIROC.

ATHLEISURE MAG: We've enjoyed seeing your sketches on your IG. We didn’t know that you have an MA in accounting – what was the moment that you realized that you wanted to work in entertainment?

JASMINE LUV: I realized I wanted to work in entertainment when I noticed I was writing scripts at work instead of actually working. The majority of my day was consumed with thinking of sketches and then work came last. That’s when I realized I found my passion and it was time to pursue it.

AM: What led you to creating your brand with relatable comedic videos about day-to-day life?

JL: I just saw a niche and pursued it. When Vine was out, I would scroll and never see Black women doing sketches. Once I realized there was an area that lacked what I had to offer, I stayed consistent and was able to build a brand from it.

AM: Do you remember creating your first video? How did you get started?

JL: Yes, I remember being at work and writing every line to the script and thinking to myself, “I’m going to film this when I get home.” I already knew how to edit using iMovie so that was one less thing to teach myself. I was so excited that I got off work early just to shoot it. I went home, shot it, edited it and it actually went viral.

AM: Although you’re playing the characters, it’s easy to watch and imagine yourself and someone you know (friends, family, coworkers, or person on the street) as the other person(s) in the video. There’s something transformative about the way that you present the situations – did you always intend that people would see themselves or their world through your work?

JL: Yes, thats always been the goal when I made a videos. I want people to see themselves within my videos and be able to relate. I just never thought I would have “millions” of people being able to relate to my work.

AM: Where do you get inspiration from your videos and as a creator, do you find that you have to step back to assess new directions that you want to incorporate into the brand and how you can do this in a way that your audience can still embrace it?

JL: I got a lot of my inspiration just from my everyday experiences. A lot of my videos were real life situations whether it was real in my life or a friends. I notice I get a lot of my inspiration just going along my day. I can be in a grocery store and see something that I think would be funny and relatable. I then go home, shoot it, edit it and post it.

AM: We enjoyed seeing you in Starter Pack and BET Her’s The Waiting Room. What are some upcoming projects that you’re working on that we should keep an eye out for?

JL: I’m currently doing a lot of things from writing scripts, hosting, auditions, and constantly perfecting my craft. 2022 is going to be a great year, just wait and see.

AM: You’re an actress, content creator and host. Are there other areas that you also want to take on?

JL: Now that I’m married, I’m excited to take on motherhood. That’s the next area that I excited to eventually explore.

AM: It's great to see those who focus on a specific passion and end up navigating other opportunities that become part of their brand. You have increased the scope of being an influencer in not only comedy, but in the areas of skincare as well as fashion – what’s your process in terms of deciding what brands you want to align with to ensure that it synergistic with you.

JL: I love to work with brands that I either personally use/like or want to try. When aligning with a brand, it has to do just that, align. If not, it won’t be authentic.

AM: You recently joined CIROC’s Love Squad – tell us about your partnership with the brand and this specific initiative that you were part of.

JL: I recently partnered with CIROC as a part of the Love Squad for their Valentine’s Day Sweepstakes where a lucky winner will receive a one-of-a-kind experience for a loved one and them to be brought to life by some of our favorite voices in food, style, and entertainment including myself.

AM: Do you have a favorite CIROC recipe that you enjoy drinking?

JL: I love the limited-edition flavor CIROC Pomegranate, and the Sweetheart Cocktail is my favorite to enjoy.

1.5 oz CÎROC Pomegranate

1.5 oz Hibiscus tea

1.5 oz Concentrate coffee brew

0.5 oz Grenadine

Glass: Coupe

Garnish: Red currant/grated chocolate

Method: Add all ingredients into a shaker filled with ice. Shake for 6 to 8 seconds. Strain into a coupe glass and garnish.

AM: Your wedding was stunning. It was great to see you partnered with The Knot as well as being on the covers of Black Bride. What were 3 must-haves that were essential to your wedding day?

JL: My 3 must-haves were pretty simple. My family, dream location, and my husband.

AM: Now that you’re married, will your brand include your husband as well?

JL: When we met, we both had our own individual brands and identity and we always wanted to keep that. Therefore, we created a brand named Luv N Slim, which is the brand we built together where we create beautiful content outside of our individual brand.

AM: As someone who is running their own brand and as someone who trained to be an accountant, do you work with brands or participate in initiatives to provide information about the importance of financial literacy and if so, what are those projects like?

JL: Yes, I actually recently partnered with Chime to give more insight on the importance of financial literacy especially in the Black community. I love these projects because it represents something I’m passionate about which is the importance of education, knowing how to save, and handle finances.

AM: How do you take time for yourself to ensure that you’re having the proper self-care and/or mental health that you need?

JL: My husband and I always set days and time based on our week to have time for each other as well as individually. I ensure I have self-care time by properly managing my weeks and making plans in between working.

IG @luv_jjp

PHOTOS COURTESY | CIROC

Read the FEB ISSUE #74 of Athleisure Mag and see I CAN RELATE | Jasmine Luv in mag

THE POWER OF FOOD | CHEF RICHARD INGRAHAM

We took some time to chat with Chef Richard Ingraham. We wanted to find out how he took his talents in the kitchen to a career that has led him to being the private chef to power couple, Dwyane Wade and Gabrielle Union and creating a private chef network whose clients are those in the NBA, NFL and entertainment industries. We also talk with him about Grown Southern, his upcoming projects and his partnership with CIROC.

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

CHEF RICHARD INGRAHAM: I’ve always loved cooking. I started making omelets, cookies, and milkshakes at the age of 10. During that time, I had no desire to become a chef. I was doing it because I loved creating. My family cooked all the time and it just rubbed off on me. It wasn’t until my mid to late 20’s that I decided that I wanted to become a Chef.

AM: Where did you train and what has your culinary journey been?

CHEF RI: I received my formal training at The Art Institute of Atlanta. My first job was at the Buckhead Diner where I was a line cook. I worked at the diner while I was in culinary school. As if I didn’t have enough on my plate, I got a second job working across the street at the Corner Café, where I learned all about pastries.

After I graduated, I became a Sous Chef at a restaurant called the Bubble Room. I left the Bubble Room and moved on to Insigna where I was a Sous Chef and Executive Pastry Chef.

AM: How would you define your style of cooking, and have you always been focused on sports nutrition?

CHEF RI: That has always been a difficult question to answer. Difficult because I'm influenced by so many different cuisines. If I were backed into a corner, I’d call my style “Eclectic American.” I really didn’t become focused on nutrition, until I started cooking for Dwyane Wade and other athletes.

AM: What led you to becoming Dwayne Wade and Gabrielle Union’s private chef?

CHEF RI: A friend of mine who just happens to be Dwayne’s Business Manager, Lisa Joseph Metelus, asked if I would like to cook for a NBA Rookie that was just drafted. I asked her who it was. She said that it was Dwyane Wade. After I did my research on who he was (I wasn’t a big basketball fan, so I didn’t know who he was) I told Lisa I’d like the opportunity. The day of the tasting, I arrived at his home with 10 prepared items. I made him everything I could think of, from smothered turkey wings with mashed potatoes to my grandmother’s lemon pound cake. Even though I’d prepared all this food, Lisa wanted me to prepare something fresh so that Dwyane could see that it was me preparing these dishes. He liked it and the rest is history.

AM: Can you share 3 go to meals that they enjoy eating?

CHEF RI: Gabrielle: Bhindi Masala; Pasta Alla Checca; Jumbo Lump Crab Cakes over Heirloom Tomato; and Quinoa Salad with Lemon Honey Vinaigrette.

Dwyane: Blistered Cherry Tomato and Shrimp over Angel Hair Pasta; Pan Roasted Sea Bass Sweet Potato Puree; Sauteed Spinach and Ponzu Ginger Sauce; Stewed Chicken Thighs with Chickpeas.

AM: What are 3 ingredients that you always like to have on hand that are versatile to use in several dishes?

CHEF RI: Creole Seasoning, Five Spice, Cumin, Red Pepper Flakes and Smoked Paprika. I know you said three, but I couldn’t help myself. lol

AM: When you’re a private chef to a celebrity or a family, what are the challenges that you're navigating when creating meals?

CHEF RI: In my case, I have 7 individuals who all eat differently. So, I must create meals for each of them that are creative, flavorful, and still help each person achieve their goals. If you’re a Chef who cooks in a restaurant you have a set menu that you execute daily. You may create daily specials which would give you some variety. Whereas I must come up with something different each day for each meal - Breakfast, Lunch, and Dinner. Not only do I think about the food, I also pride myself on maintaining an elite level of service for my clients. I do everything from making sure their glasses are never empty to inquiring about personal health issues, to preparing and executing a menu for 75 guests on Christmas.

AM: You created Chef RLI, a network of Private Chefs that work with celebrity clientele. How did that venture come about?

CHEF RI: One day Dwyane and Gabrielle came in the kitchen and mentioned that Chris Bosh was looking for a private chef. They told him that I had a company that had chefs for hire. When they told me that, I couldn’t believe it because I had no such company at the time. I just had a few chefs helping me with the meal prep service. Well, they told me that I needed to figure it out because they had already put me out there. So, my business partner and I created Chef RLI, and began placing some of the chefs who were helping with the meal prep as private chefs.

AM: You partnered with Michelle Bernstein and Michael Schwartz during former First Lady Michelle Obama’s Chefs Move to Schools White House Initiative. Tell us why you wanted to be involved?

CHEF RI: The First Lady’s Initiative was such an important one because it helped spotlight the problem we are having as a nation bring healthier food options into our schools. As a former educator, I’ve seen first hand how the lack of nutrition stunts the scholastic growth of our children, especially in our lower income communities. So, when I was asked to join this initiative in support of Miami Dade County Public Schools, I jumped at the opportunity. The Chefs worked with Superintendent Alberto Carvalho and cafeteria managers to create healthier dishes using what was already in the school’s inventory. Of course, we had to take into consideration the differences in culture and eating habits of each school. As an alumnus of Miami-Dade County Public Schools, it was incredibly rewarding to support my community.

AM: You released Eating Well to Win. Tell me more about it and why you wrote it.

CHEF RI: Eating Well to Win is a cookbook for everyone. I found that when we talk about eating better or healthier, we seem to think that the only thing we can eat is food that is bland or out of reach for us. This book shows that you can take some of your favorite foods and by just changing a few ingredients make it better.

Because I’ve had so many different careers, I feel that I can speak on the importance of eating healthier and better. Whether you're a teacher standing in front of a class full of students, a sanitation worker running your routes, or a 3-time NBA World Champion, what we put in our bodies helps us perform better.

AM: Will you release another cookbook?

CHEF RI: Yes, I’m currently working on my second book.

AM: Tell me about Grown Southern!

CHEF RI: Grown Southern is a restaurant concept we developed in collaboration with Grown Restaurant, owned by Shannon Allen. It features organic southern inspired soul food prepared with passion and care. We have great menu items like our Crispy Buttermilk Fried Chicken Sandwich, Old School Mac & Cheese, and Red Velvet Cake with Rich Cream Cheese Frosting.

AM: You're constantly working as a chef as well as giving back to others – why is this important to you?

CHEF RI: When I started working with Dwyane, I was still teaching culinary arts at a high school as well. My classes were held at a homeless shelter called the HAC (Homeless Assistance Center). The student demographic of my classes consisted of the homeless population of the center, as well as students that were bussed from various high schools. So, every day I would see both sides of the spectrum.

I would go to work in the morning and see broken people trying to put themselves and their families back together. Then in the afternoon, I would drive to this massive estate, where life couldn’t be better. Seeing this each day made me realize that we are all one mistake from our lives becoming entirely different. That experience keeps me honest with myself. It keeps me hungry. It has made me more compassionate towards others and their struggles and instrumental in motivating me, to find a way to help them.

AM: Tell us about your partnership with CIROC and how you became involved.

CHEF RI: I’ve been working with CIROC for about a year. I was featured in their CIROC Stands Black Excellence campaign in 2021. They profiled my story through a mural in Wynwood, FL. painted by local Miami artist Mojo. Then in November, I collaborated with them to create delicious Friendsgiving recipes and cocktail pairings with their CIROC Pomegranate. Now, I’m excited to be back with CIROC Pomegranate as part of the Love Squad. Our goal is to give one lucky winner a one-of-a-kind experience for them and their loved ones.

AM: We enjoy CIROC when we're celebrating or relaxing at home. We have a feeling that you may have a recipe that you can share and how we can pair it!

CHEF RI: Of course, I have recipes!!!! One of the cocktails that I created using CIROC Pomegranate is called “The Ingraham.” It’s my take on the classic sidecar. It consists of CIROC Pomegranate, Orange Liquor, Lemon Juice, and Cinnamon Simple Syrup. It’s the perfect cocktail for my Asiago and Herb Crusted Rib Eye Roast.

AM: Are there upcoming projects that we should keep an eye out for?

CHEF RI: I’m going to be in Miami for the South Beach Food and Wine Festival from February 24-27. I’ll be hosting a brunch at Grown in Miami Beach on February 27. I'm also working on potential show ideas as well.

AM: We love your statement eyewear! What do you look for when it comes to your frames of choice?

CHEF RI: Listen, I said to myself a long time ago 'If I’ve got to wear them, they have to be FLY!!!' When looking for my frames I look for a statement piece that evokes conversation. I love large frames with color or interesting patterns. I use my glasses as a part of my total look. I would love to have my own eyewear line one day.

AM: Being on the move constantly, how do you take time for yourself?

CHEF RI: It’s difficult to carve out time for myself while taking care of my family, Dwyane and Gabrielle’s family, and Co-running my businesses. There aren't enough hours in the day. So, I give myself more hours by waking up around 4 each morning and working out. This allows me time to gather my thoughts and organize tasks for the day. It gives me a sense of accomplishment that helps me get the day started. Being in the kitchen all the time is murder on my hands and feet. So, I make it my business to get manicures and pedicure regularly.

IG @chefrli

PHOTOGRAPHY COURTESY | CIROC

Read the FEB ISSUE #74 of Athleisure Mag and see THE POWER OF FOOD | Chef Richard Ingraham in mag.

TOGETHER AGAIN | KRISTEN KISH, JUSTIN SUTHERLAND + JEREMY FORD

There's nothing like having your favorite comfort dish and having it recreated by a chef! The second season of TRU TV's Fast Foodies drops Jan 27th with Chef Kristen Kish (Bravo's Top Chef Season 10 Winner and chef/owner of Arlo Grey), Chef Justin Sutherland (Iron Chef America Winner, Top Chef Season 16 contestant and chef/owner of Handsome Hog) and Chef Jeremy Ford (Top Chef Season 13 Winner and chef/owner of Stubborn Seed and The Butchers Club). We catch up with the trio to talk about their latest season, what they're excited for and they give us the scoop on what they have in their kitchens for their Fast Foodies fix!

ATHLEISURE MAG: How excited are you for the second season of Fast Foodies?

CHEF JEREMY FORD: It’s so crazy how fast it goes by! You’re waiting, waiting, waiting for editing to be done and then you’re like it’s time to go!

AM: Do you know if the 3rd season has already been greenlit or are you keeping your fingers crossed?

CHEF JF: Fingers crossed for sure! I think that we have something pretty special.

AM: I love the concept, it’s really cool. Being someone that is also a stylist, I love anytime you have the opportunity to see people who are skilled at what they do in one way and how they want to pair it down for themselves when they’re just flowing. In our culinary podcast Athleisure Kitchen, we always like asking chefs what they really love to eat and what they like to do after a long day so it’s cool that you are sharing that with people and they are getting that insight!

CHEF JF: Yeah, I feel that the fancier the food that you do at work is the more simpler you want the food to be outside of it!

AM: Kristin how excited are you that the 2nd season is coming back?

CHEF KRISTEN KISH: Oh my gosh, I'm so excited I mean we’ve already filmed it obviously! It’s the anticipation of being able to have it out there and for everyone to see what we know is coming and that also is really exciting! I’m ready for it to be here and to just get it started!

AM: How is it with you guys because the 3 of you seem like the best of friends! So being able to just be on set together and doing what you love must be a lot of fun!

CHEF KK: Honestly, I knew of the guys and even in the first episode, first season, was like immediate chemistry and connection. They’re forever friends and they’re family at this point. It’s really cool to develop a friendship over a really cool work project!

AM: It’s so great to be able to chat with all 3 of you and before we delve into the 2nd season, what initially drew you to this show? We have 2 Top Chef winners and an Iron Chef winner – how did you guys combine your super powers to do this show?

CHEF JUSTIN SUTHERLAND: For me, I wanted to be able to do it because it was kind of the anti all the other shows that have been done. We have all done Top Chef, Iron Chef and different forms of competition or high stressed competitions that don’t really build friendships. Sometimes, they tear them apart. Especially at the time that we were filming season 1, we were beginning this pandemic and the world was just different and it felt like such a light hearted fun show without too much weight on it and just a way to just cook amazing food and to have fun.

CHEF KK: I think for me, the most exciting part is that once you hear the concept, you got the flights booked and then you’re ready to go because we all said yes – I still remember that first meeting because we all arrived separately – because it was very much COVID times. We got out and it was like, do we hug, do we high 5? I remember thinking, do we do this? Then we went into the kitchen and we just started cooking and for me, I hadn’t cooked in a long time like that in a chef inspired space with people around me because we were in lockdown. So that was the moment when I realized that my soul needed this.

CHEF JF: Yeah I mean, season 2 was funner because we knew what we were doing and I felt that I had a better grip on it. But yeah, getting that phone call and being able to cook with these 2 great chefs – I was super stoked to learn from them. That’s exactly what I got to do and we became friends and I was able to learn from them as well.

AM: For those that may not have seen the show yet, what’s the basic premise that they can expect from last season and this one as well?

CHEF KK: I feel like people are going to be excited. In season 1 we did 10 episodes and this season we’re coming back with a little bit more with 12. We’ve not only opened up the possibility of what fast food is whether it’s fast casual or perhaps places that you wouldn’t even associate with fast food and with that, it opens up with categories of guests not only from Oscar nominated writers and directors to comedians, athletes and SNL alums. We run the gamut of categories and variety.

AM: What has been your favorite part in being on this show especially in looking at the second season?

CHEF JS: I love meeting all of the celebrity guests that we have. Jessie Tyler Fergusson was on this year – he’s a riot! I think it’s getting to meet these folks that I have always been a huge fan of and then being able to cook for them is one of my favorite parts!

CHEF JF: I think for me, it’s being able to cook with literally no rules an no boundaries unabashed. We all get to be creative when we’re doing new restaurants but a lot of time when we're cooking, it’s very much much in an expected style in that concept of a restaurant or with some sort of rules. I think that we all came here and have been able to cook and try things that we have never had to before. There’s no consequences and there are no rules. Yes it’s a competition but you know we’re really expanding our boundaries and learning from each other. I think that being able to cook in a way that none of us have in a long time.

AM: What are 3 items that you guys like to have on hand in your own kitchens after a long day and you want to be able to make a dish that hits that Fast Foodie fix?

CHEF KK: Well I say that your condiment game can change anything! Whether you buy it or you home make it. I mean Kewpie – I’m sorry Justin, but it’s literally my favorite thing to put on everything! I will dip carrots in it, I don’t care! So Kewpie and some kind of chili crunch which is very popular these days. So I say that the condiment game has to be very on point.

CHEF JS: Hot sauce for me, I think I am going to keep that as my go-to. I have a cabinet of over 100 hot sauces and that goes along with the condiments. Being able to change heat levels on stuff. If you’re talking about bases of foods that you can do many many things with if you’re kind of playing college dorm room Chopped, I always have eggs and potatoes on hand. Eggs are extremely versatile and you can make so many different things with them. The same can be said with potatoes. You can fry it, bake it and chop it up and put it into things. If you’re trying to scramble and make multiple different meals, those are two things that are great bases to have.

CHEF JF: There’s always leftovers at my house and my beautiful other half always has something in the fridge and sometimes I will do a combo where I will take leftover noodles, I’ll take Justin’s egg and fry it on top of the noodles. I like to take whatever is in the fridge with leftovers and take meat from Tuesday, add it to Wednesdays’ noodles and then obviously cover it with a bunch of stuff sauce wise.

AM: It becomes a Friday special at that point!

Do you guys have any projects coming up that you want to share that we should keep an eye out for beyond the second season of Fast Foodies?

CHEF JS: I have a cookbook dropping Sept 22nd so deeply working on that. I have 2 other television projects that will be coming out. One is pretty soon next month and there is another one for next year. I can’t share the names yet, but they will both be out soon.

CHEF KK: I have a memoir I’m writing and that will come out at either the end of this year or beginning of next year. That depends on how fast I can recall every memory that I have ever had. It’s a lot! Similar to Justin, I have 2 television projects; one that is already filmed and one I start filming next month. So those will be releasing with one this year and one at the beginning of next year.

CHEF JF: I just opened up a restaurant here in Palm Beach Gardens called the Butchers Club so if you’re ever around and want a yummy steak, that’s where I will be!

IG @chefjeremyford

@kristenlkish

@chefjustinsutherland

PHOTOGRAPHY COURTESY | TRU TV's Fast Foodies/Anna Maria Lopez

Hear Chef/Restaurateurs, TV Personality and Hosts of TRU TV's Fast Foodies’ Kristen Kish, Justin Sutherland and Jeremy Ford on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

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Read the JAN ISSUE #73 of Athleisure Mag and see TOGETHER AGAIN | Kristen Kish, Justin Sutherland and Jeremy Ford in mag.

ATHLEISURE LIST | ICHIRAN RAMEN NY TIMES SQUARE

ICHIRAN has 86 global locations with 3 in NYC. They're known for Tonkotsu Ramen (ramen with pork bone soup) and their "Five Originals":

1. Aromatic Tonkotsu Soup. The traditional method to make pork bone soup produces a very strong smell and they developed a method that removes that aroma for a creamy, savory soup.

2. Ramen Focused Booth. Individual booth seating is unique to ICHIRAN and is designed to allow diners to focus on the flavors of the ramen with minimal distractions of diners and staff. These booths are hidden behind curtains and inside the booths, servers are only seen through a window at the booth for semi-private eating.

3. Original Spicy Red Sauce. ICHIRAN was the first to introduce the now popular concept of serving ramen with a thick, red sauce. The secret togarashi pepper blend of their Original Spicy Red Sauce is made from combining over 30 different spices and slowly aged to perfection.

4. Order Form. The written order system allows guests to customize their ramen and order without speaking to a server. There are 7 components of the ramen for guests to customize: Dashi (the strength in flavor of the broth), Richness (how fatty to make the broth), Garlic (how much garlic to add to the broth), Scallions (whether or not to add scallions to the ramen), Chashu (whether or not to add slices of pork as a topping), level of spice to make the ramen, and Noodle Texture (how firm or soft to cook the noodles). This creates a unique bowl of ramen that meets their exact preferences.

5. Kae-Dama Ordering System. As a way for diners to ask for their Kae-Dama (noodle refill) or dessert without the need to speak to their server, ICHIRAN added sensors to the corner of every booth. They are given a small metal plate that corresponds to their order. Whenever the diner is ready he/she will place the plate on top of the sensor, which triggers a brief melody to play. This informs the team to go to that booth to receive the order and they will be served - all without the diner having to say a word.

We suggest ordering their Classic Tonkotsu Ramen, their Recommended Toppings Set (assorted toppings) that includes a little bit of all of their toppings, and their Matcha Pudding for a refreshingly creamy end to your meal. If you're still hungry, order a plate of Premium Yakibuta - smoky and sweet marinated pork cut in thick slices.

If you're in the US, ICHIRAN, can ship a Take-Home Ramen Kit. It's a ramen set that includes all the basic ingredients to make ramen at home in under 3 minutes. Each kit includes three servings of noodles, their tonkotsu soup concentrate, and Original Spicy Red Seasoning (red pepper mix).

ICHIRAN RAMEN NY TSQ

152 W 49th St

New York, NY 10020

ichiranusa.com

IG @ichiran_ny

PHOTOS COURTESY | ICHIRAN

Read the JAN ISSUE #73 of Athleisure Mag and see ATHLEISURE LIST | ICHIRAN RAMEN in mag.

THE ART OF THE SNACK | SARASHINA HORII

This month's The Art of the Snack introduces our readers to the historic Sarashina Horii which opened in Japan in 1789. We connected with Chef Tsuyoshi Hori and General Manager Rui Higuchi which shares the historic nature of the restaurant as well as its location here in NY. We also learn more about soba and the culinary heritage that is involved. As always we find out about what appetizers, entrees, cocktails and desserts we should keep in mind when dining their next as well as what they are offering during NY Restaurant Week.

ATHLEISURE MAG: Before we delve into Sarashina Horii here in NY, can you tell us about the history and when it was initially established?

CHEF TSUYOSHI HORI: Sarashina Horii has a history that dates to 1789 and has served its soba noodles to the Shoguns and Japanese Imperial Household. It is now overseen by ninth generation soba maker and owner Yoshinori Horii. Japan has three main families associated with the art of soba making and Sarashina Horii is known for its unique white soba using only the very core of the buckwheat seeds. The husk of the seed is polished off the way rice is polished to make sake. This white soba is much different type of soba and has been made this way by the family since the late 1800’s and the Sarashina type of soba is quite rare in Japan as well.

AM: You have three restaurants in Tokyo and one here in NY. Why did you want to have a location here and what are the differences/similarities to those that are in Japan?

CHEF TH: Yoshinori Hori chose New York for their first location outside of Japan because New York is known for its diversity, which will allow him the opportunity to introduce his soba to many people. Mr. Horii is also proud of the historical connection between the U.S and Japan as the founder opened the first restaurant the same year George Washington was inaugurated as President of the U.S.

AM: Is there anyone from the Horii family here in NY that ensures that this restaurant has the same standards as those that are overseas?

GENERAL MANAGER RUI HIGUCHI: Many of the recipes we use are from Sarashina Horii in Japan and made within their standard. While no Horii family members are in New York, Sarashina Horii is in good hands with Chef Tsuyoshi Hori. Chef Hori started to make soba at a young age since his family also runs a soba restaurant in Japan. And at the age of 20 he started working at “Sarashina no Sato” in Japan and learned to make handmade soba as well as Sarashina Soba. Throughout his training, he developed a strong desire to keep the soba tradition alive, his goal is to make everyone enjoy soba. Introducing Sarashina soba outside Japan is a big step toward achieving that.

AM: Tell us about your Executive Chef, Tsuyoshi Horiand how he came to Sarashina Horii?

GM RH: Our chef is Tsuyoshi Hori trained at the highly regarded “Sarashina no Sato” in Japan with Yoshinori Horii, the current ninth generation owner of Sarashina Horii. When the Sarashina Horii project was in the works in New York, Tsuyoshi was working in California. When he heard about it, he did not hesitate for a moment to reach out to us to be able to collaborate with Yoshinori again. Tsuyoshi has a strong passion for making soba and honing his craft in the art of making soba.

AM: Can you tell us about soba noodles and why this culinary heritage is being featured for guests to enjoy?

CHEF TH: Soba has a history of more than 300 years and in order to preserve this tradition it was necessary to make soba available to people outside Japan as well. Most people these days look at soba as a healthy alternative compared to the other noodle options, mainly be cause soba is known for its low glycemic index. But soba has more to offer than just a healthy meal. Soba noodles are known for its aroma and refined flavor. Also, it can be enjoyed equally hot or cold. Those who already tried different types of soba should definitely try Sarashina Soba to enjoy a unique experience.

AM: Are there key soba noodles that are available and how are they made?

CHEF TH: We recently started to offer Kawari soba with different ingredients kneaded into the noodles, giving the soba the aroma, taste and color of the ingredient. Every two weeks, we feature a different Kawari Soba. We started with our Shiso Soba a couple of weeks ago and just introduced a new one this week: the Kuro Goma or Black Sesame Soba. Kneading the black sesame into the soba dough gives it that nutty aroma which is quite a different experience compared to the Shiso. We only serve the Kawari soba cold because it’s the best way for to enjoy its aroma and refined taste.

AM: Can you tell us about the ambiance of Sarashina Horii when guests are coming to dine?

GM RH: The New York location has a full bar displaying our selection of sake and Japanese Whiskey, which is different from Japanese locations. Sarashina Horii logo is placed discreetly on the door but our stone mill displayed by the front window always helps indicate where our restaurant is located. Many of our patrons love to take pictures by the window to showcase the stone mill and our logo.

Unlike in Japan, here we do not offer Ozashiki seating where customers can take off their shoes and sit on a flat cushion to enjoy their meal but many of our guests are blown away by the chic design - the soaring dining room features a ceiling installation inspired by soba noodles as well as a rock garden inspired by traditional Japanese temple gardens.

AM: What are 3 appetizers that you suggest that we should try when we eat there?

CHEF TH: I would highly recommend ordering the Tsukune Japanese Duck Meatball, Kakiage Shrimp Tempura with Mitsuba (a parsley-like herb), and Tamagoyaki Egg Omelet appetizers. Tsukune is often made with chicken but we make ours with Rouen duck thigh, it is served on a hot stone plate in a shape of a hamburger steak.

The Kakiage is one of our signature appetizers, we put a lot of effort into it – it has to be carefully fried one at time to preserve its presentation. We also highly recommend guests save some of their crispy kakiage batter flakes for their soba soup coming later as the flake gives it additional flavor.

Lastly, our Tamagoyaki is something you must try. It is common for people to judge a sushi restaurant by their tamago egg cake - you can see how much effort a chef puts into the flavor, showing proficiency and skill. At a soba restaurant, it is important to try tamagoyaki because every soba restaurant’s version will taste slightly different because of the dashi broth that they use. Dashi is a quintessential ingredient for most of our soups and sauces.

AM: What are 3 entrees that we should order when we’re there with family and friends?

CHEF TH: Well, you certainly must try the soba. Hot or cold, you can’t go wrong either but ideally you should try both on your visit. When you eat the soba cold, you can fully enjoy its aroma and texture. It is accompanied by a dipping sauce “soba tsuyu” which is saltier than the hot soba broth. Hot soba is served in a bowl of hot light broth, we make it that way so that guests can enjoy drinking the broth at the end.

Our Sarashina Soba is a must try when visiting the restaurant. When using only the inner most part of buckwheat seed, the noodles are pure white in color with a delicate aroma. The texture is very silky smooth and flavor refined.

Our Duck Soba either hot or cold Kamo Nanban or Kamo-Tsuke is very popular. We locally source our Rouen duck breast from Hudson Valley, which we sous vide right away when the are delivered in order to offer the best flavor. The duck adds great flavor to the soup and pairs well with the leek served in the dipping sauce and soup as well.

AM: Are there 3 desserts that we should be thinking about when ordering?

CHEF TH: Our home-made desserts that should be tried are Matcha Tiramisu, Hoji-cha Blancmange and Blueberry Apricot Pudding. The Matcha Tiramisu is the signature and most popular.

AM: What are 3 cocktails that you suggest that we should have when eating there?

GM RH: Three signature cocktails not to miss are Shitakiri, Sarukani, and Momotaro. The names are all inspired by traditional Japanese folktales. Shitakiri is with mezcal, tequila, chili tincture and yuzu is spicy and smokey – the crowd favorite. Sarukani is made with Japanese gin and shochu and fresh persimmons now in season. Momotaro is our smoked twist on the classic Old-fashioned with Japanese whiskey and limited-edition sake. It is great for whiskey lovers and has a show-stopper presentation with smoke released at the table.

AM: For those with dietary needs such as gluten-free, vegetarian/vegan - what are dishes that you suggest that they should keep in mind?

CHEF TH: We have some meatless options but, unfortunately, we currently do not offer any gluten-free and vegetarian options due to the fact that the dashi stock for our soups, cold dipping sauce and vegetables is bonito-based. And while Sarashina soba is low in gluten, it is not 100% gluten-free.

AM: Tell me about your tasting menu - why were the dishes on it selected.

CHEF TH: In Japan “Soba Kaiseki” is a soba tasting and we wanted to present a similar menu to show there is much more than soba, spanning all the sections of the menu and include ingredients such as “Kaeshi” infused soy sauce that has been aged. Our tasting menu was created to pair well with soba but, of course, hot or cold soba is the centerpiece of the tasting menu.

AM: Are you participating in restaurant week and what are you offering guests?

CHEF TH: Yes, we’re participating and offer a 3-course tasting menu for $59 that features a choice of Salmon Carpaccio or 2 types of Sashimi to start, followed by Sarashina Soba with Vegetable Tempura and choice of hot duck soba, hot mushroom soba, cold soba with a hot dipping broth with duck or mushrooms. For dessert: Hojicha Tea Blancmange; Blueberry Apricot Pudding and Matcha Tiramisu.

IG @sarashinahorii

PHOTOS COURTESY | Sarashina Horii

Read the JAN ISSUE #73 of Athleisure Mag and see The Art of the Snack | Sarashina Horii in mag.

9PLAYLIST 9COLLAB | CHEFS KRISTEN KISH, JUSTIN SUTHERLAND, JEREMY FORD

Read the JAN ISSUE #73 of Athleisure Mag and see 9PLAYLIST 9COLLAB | CHEFS Kristen Kish, Justin Sutherland and Jeremy Ford in mag.

S2. E3. | ATHLEISURE KITCHEN WITH CHEF KRISTEN KISH, CHEF JUSTIN SUTHERLAND, CHEF JEREMY FORD

On today’s episode of Athleisure Kitchen, I catch up with Chef Kristen Kish (Bravo's Top Chef Season 10 winner and chef/owner of Arlo Grey), Chef Justin Sutherland (Iron Chef America Winner, Top Chef Season 16 contestant and chef/owner of Handsome Hog) and Chef Jeremy Ford (Top Chef Season 13 Winner and Chef/owner of Michelin starred Stubborn Seed and The Butchers Club) who are in the JAN ISSUE #73 of Athleisure Mag. I chatted with the co-hosted trio ahead of the season 2 launch of Tru TV’s Fast Foodies that looks at your favorite comfort food dish and having it recreated by a chef and then making it again to put their own spin on it! We find out more about how they came together, filming the second season, who we can expect to see on the show and what they have in their kitchens for their Fast Foodies fix!  

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

ATHLEISURE LIST | MAD MORTON

Mad Morton opened in October 2021 with a focus on celebrating NYC's "madness". Focusing on weekend brunch and dinner, this vibrant space allows for special moments to be shared as a place to unite and gather. Designed for sharing food, drinks, and stories between friends and lovers, this restaurant is meant for memorable weekend brunches and nights out on the town.

As a hotspot destination, visitors and patrons alike are drawn in by the ambiance. In the heart of West Village, Mad Morton is a chic venue featuring bright, glowing shades of pink neon lighting, exposed brick archways, and an elegant horseshoe bar.

We suggest when coming for dinner, 3 appetizers are a must-have: the Mad Morton Salad with arugula, candied walnuts, dried cranberries, goat cheese, lemon vinaigrette, and granny smith apple as a delicious gluten-free option! Our other favorites are the Calamari with homemade marinara sauce, chipotle aioli, and pickled red long chillies or their Shishito Peppers with cured egg yolk, lemon, and sea salt (vegetarian and gluten-free!).

For dinner, Mad Morton’s menu includes a variety of options. Personal dinner favorites are the Atlantic Salmon with romesco, almonds, and seasonal sautéed vegetables (healthy gluten-free option!), the Mad Morton Burger, and Coconut Plantain!

For brunch, enjoy their signature Avocado Toast with sweet cherry tomatoes on grilled sourdough. Top this dish off with a poached egg for perfection. For something sweet and savory, go for their Chicken and Waffles with buttermilk crispy chicken, Belgian waffle, and maple syrup. We also highly recommend their Steak & Eggs with a side of crispy home fries.

3 cocktails to enjoy are: Respect The Grind with Fernet Branca, cold brew, simple syrup, Branca Menta, whipped cream, garnished with half a donut, Bullet with Butterfly Wings with Grey Goose, Butterfly Pea Flower, honey, vanilla, and egg white, and finally their spicy and fruity Morton Street Heat with Milagro Reposado, amaro, strawberry-cucumber shrub, lime, pineapple-habanero hot sauce!

Mad Morton's new Brunch Deal is $25.00/1.5 hours with the purchase of an entree! There is also a Drag Brunch on Sundays: 1.5 hours of drinking + an entree for a special deal of only $49.99 (includes Froze, Mimosas, Rum Punch, Sangria & Bloody Mary’s).

For New Year’s Eve, you can ring in the new year with dinner, a champagne toast, music & party favors!

MAD MORTON

47 7th Ave S

NY, NY 10014

madmortonnyc.com

IG @madmortonnyc

PHOTO CREDITS | Mad Morton

Read the DEC ISSUE #72 of Athleisure Mag and see Athleisure List | Mad Morton in mag.

ATHLEISURE LIST | ONE19 WINE BAR + FOOD

The Lower East Side has a number of gems and we like the idea of uncovering a new find. One19 Wine Bar + Food is not only in the LES but is located speakeasy style behind a storefront at 119 Essex Street. Guests enter the store which is currently a deli and go to the back through the curtain where a 28 seat bar room (12 chairs wrap around a L-shaped bar) welcomes you.

Industry veterans Chef/Co-owner Matt Rojas (Rouge et Blanc, Eleven Madison Park) and Sommelier Gianni Cavicchi (Nice Matin), helm this new spot that is focused on Italian wines and Italian-inspired small plates.

They encourage and offer affordable wine at this destination which explores lesser-known grapes. Their wine on tap program offers an environmentally-friendly way to enjoy it with collapsible kegs which are recyclable and have a lower carbon footprint than bottles.

Sommelier Gianni utilizes his Italian heritage to create a list of wines that showcase smaller producers and lesser-known grape varietals that reflect the diverse terroirs of Italy. Most of the wines are organic, natural or biodynamic and you'll find that nothing on the list is more than $70.

You won't find Chardonnay, Sauvignon Blanc and Merlot; however there are unknown and ancient varieties like Albana from Emila-Romagna, Trebbiano Spoletino from Spoleto in Umbria and Forastera and Biancolella from the island of Ischia to name a few.

We suggest the Freshest Flight in the City that features 4 wines on tap including three from the organically farming Emilia-Romagna producer Tre Monti: Frizzante (Pignoletto), Orange (Albana) and Rubicone (Sangiovese), along with Rooftop Reds Traminette from the Finger Lakes. Rooftop Reds will be the only non-Italian producer on the wine list. Guests will be able to scan a QR code on the table for detailed information about the wines.

Chef Matt serves Italian-inspired small plates with a New York twist. We suggest 3 dishes to pair with your wine: Pepperoni French Bread Pizza with roasted chilis and fontina; Fresh Burrata with smoked cherry tomatoes and pea pesto and a shareable Cheese & Meat Plate with Ricotta, Alisios and Castelrosso cheeses, Finocchiona Salami, Prosciutto Cotto, Speck, pickles and grilled bread.

ONE19 WINE BAR + FOOD

119 Essex St

New York, NY 10002

one19winebar.com

IG @one19winebar

PHOTO CREDITS | Jose Marquez

Read the DEC ISSUE #72 of Athleisure Mag and see Athleisure List | ONE19 Wine Bar + Food in mag.

BINGELY BOOKS

TOM FORD 002

Rizzoli

Tom Ford

In Tom Ford 002, this coffee table book takes us through his billion-dollar luxury empire which launched in 2005. The book highlights how his brand includes cosmetics, eyewear, menswear and womenswear. This book follows his 2004 release, Tom Ford, which talked about his time at Gucci as the creative director of the Italian label.

His namesake label has a globally devout following that catapulted the house to receive awards from the Council of Fashion Designers of America, Best Designer of the Year via Time Magazine and being worn on a number of red carpets with a loyal fanbase from Pat Cleveland, Julianne Moore and Lauren Hutton to name a few that have been in his runway shows and campaigns.

This book includes images from his clothing and accessory line, stunning editorials from Gigi Hadid, Joan Smalls and more.

ROYAL TRIVIA: YOUR

GUIDE TO THE MODERN BRITISH ROYAL FAMILY

Ulysses Press

Rachel Bowie + Roberta Fiorito

Like many, it's always interesting to hear about news or see special ceremonies from the Royal Family. Over the years, we have seen how later generations have embraced their duties and how in many ways, they have modernized their approach to them.

If you have always wondered about certain facts and anecdotes about the British Monarchy, this is a book to have on hand for sure. You'll be able to converse with others over drinks on Slack about their weddings, major fashion moments and the history behind why they go about their lives in the way that they do.

After reading this book, you'll be able to talk about the coronation of Queen Elizabeth II, facts and Princess Diana and so much more. If you find yourself loving shows like Netflix's The Crown, Royal Trivia: Your Guide to the Modern British Family, is a must for your coffee table.

THE COMFORTABLE KITCHEN:

105 LAID-BACK, HEALTHY AND

WHOLESOME RECIPES (A DEFINED DISH BOOK)

William Morrow Cookbooks

Alex Snodgrass

There's something that's welcoming about comfort food. In The Comfortable Kitchen: 105 Laid-Back Healthy and Wholesome Recipes, this kind of food is redefined so that everyone can enjoy these dishes!

Bestselling NY Times author, Alex Snodgrass includes 105 recipes that have a number of fully paleo compliant or are paleo-ish. In addition, she has others that are simple and have flexible ingredient swaps so that you can have a cleaner meal. For those that have dietary restrictions, she marks whether a dish is gluten-free, dairy-free, grain-free and paleo so that you know how that works with your food journey.

As we continue to navigate the holiday season and the winter, we're already thinking about: Cajun Chicken and Wild Rice Soup, Green Curry Poached Halibut with Herbs and Herby Green Olive Pasta with Feta.

Read the DEC ISSUE #72 of Athleisure Mag and read Bingely Books in mag.

THE ART OF THE SNACK | SAPPHIRE CUISINES OF INDIA

This month's The Art of the Snack comes from Sapphire Cuisines of India which is exactly what's needed when it comes to having savory frinds for the holiday season that provides the right amount of comfort. We took some time to talk with its owner,

Darshan R. Shah. He talks about the Executive Chef and how he came to the restaurant on the UWS. In addition, he talks about what can be expected for guests when they come with friends and family to dine. As always, we always like hearing what we should eat and drink when we're celebrating our moments. He gives us the scoop on a number of dishes and cocktails that we should make a note of upon our next visit.

ATHLEISURE MAG: Tell me about Executive Chef Sachin Wagh. What is his culinary background and how did he come to Sapphire Cuisines of India.

DARSHAN R. SHAH: Executive Chef Sachin Wagh is an internationally known Indian chef who had previously worked with me at the internationally famed restaurant adä. adä was the only Indian restaurant in the world that was awarded the coveted “Five Star Diamond Award.” Thereafter, Chef Sachin also was the executive chef for Inflight Catering Corp where he spearheaded the Inflight Kitchen. His kitchen was the only one internationally to have an astounding 97% food approval rating to the passengers in Jet Airways. From our time at adä, Chef Sachin and I have a relationship that goes back about 20 years.

AM: How would you define the style of cooking and how does that mesh with the menu at Sapphire Cuisines of India?

DRS: Well, the very first thing I would point out are the ingredients. Indian food has long been the best tasting food in the world; however, spices were used to camouflage inferior ingredients instead of accentuating quality ingredients.

Second, in order to have the food taste its best, it’s necessary to grind the spices fresh and not purchase pre-ground or pre-blended spices.

AM: Sapphire Cuisines of India relocated to the UWS, how has it been to relaunch here and to merge elements of the former location while adding in new focuses for a fresh start?

DRS: Although they were successful in their old location, we felt a fresh new start would be optimal including maintaining some of the old favorites. We have therefore re-imagined the old Sapphire Cuisines of India.

AM: What can guests expect when they come to dine here?

DRS: Hope, quality service, and an amazing food experience as we continue to evolve.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

DRS: It is a restaurant with a clean look and feel where diners are not overwhelmed with a busy interior, but also an outdoor patio providing spacious seating and a beautiful view of Broadway.

AM: What does Avant-Garde Indian dining mean?

DRS: To us at Sapphire Cuisines of India, it means that we can have a presentation of Indian food as we “eat with our eyes.” The menu and presentations continue to evolve at Sapphire though COVID has also been a difficult time for all in our industry.

AM: What are 3 appetizers that you suggest we should order when visiting?

DRS: I would suggest our Dahi Kebab, Hung yogurt, spiced, pan seared, over mustard tempered raw slaw; Shrimp Balchao, spicy shrimp in a tangy sauce; and Vitamin bhel, millet with raw mango, gram crisps, mint and tamarind sauces.

AM: What are 3 main dishes that we should enjoy when visiting?

DRS: Goan Barbeque Ribs, with masala truffle fries; Filet Mignon, with cumin tempered fingerlings; and our Morel Mushroom Biryani with truffle oil.

AM: What are 3 cocktails that you suggest?

DRS: A full bar is available, but the cocktail menu still being produced.

AM: To complete our meal, what are 3 desserts that you suggest?

DRS: The Masala Chai Panna Cota, Phirni Crème Brulee, and our Kheer, or rice pudding.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

DRS: There were many things we had slated for this time, however, with the uncertainty we are facing, we are waiting for all these bans to be lifted and life returning to normal.

PHOTOGRAPHY COURTESY | Sapphire Cuisines of India

Read the DEC ISSUE #72 of Athleisure Mag and see The Art of the Snack | Sapphire Cuisines of India in mag.

S2. E2. | ATHLEISURE KITCHEN WITH CHEF AARTI SEQUEIRA

On today’s episode of Athleisure Kitchen, we sit down with Aarti Sequeira who is also in the NOV ISSUE #71 of Athleisure Mag. We begin by talking about her culinary journey and how we first met her during in season 6 of Food Network’s Next Food Star where she won her season. We talk about her show Aarti Party, her love for sharing Indian foods and being a Food Network personality as a host and a judge. Just in the past weeks alone, we have enjoyed her judging on the latest season of Halloween Wars and then immediately after, she is judging Holiday Wars! She shares how she takes on her role as a judge and why honesty is essential when she is interacting with contestants. We also talk about her latest project, My Family Recipe Journal which allows people to record their family recipes as well as to add new ones that you have created with your friends and family. She talks about the importance of maintaining these culinary moments and how through this, families can still be connected through space, time and generations.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

9LIST ROUTIN3S | DUFF GOLDMAN

Read the NOV ISSUE #71 of Athleisure Mag and see 9LIST ROUTIN3S | Duff Goldman in mag.

TASTING JOURNEY WITH DUFF GOLDMAN

This month, we caught up with founder of Charm City Cakes and Food Network/Discovery+ Host and Judge, Chef Duff Goldman. As a favorite of Athleisure Mag, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about his show Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! You will never look at your Reese’s Peanut Butter Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects and being a new father.

ATHLEISURE MAG: It’s always great catching up with you! The last time we talked with you, you were preparing to do Chefs Cycle with No Kid Hungry.

DUFF GOLDMAN: Oh yeah!

AM: Yes and you were talking about how you were getting ready for that. Why is No Kid Hungry so important to you?

DG: You know, we all kind of look at the world and we see problems and a lot of the times, it can be frustrating because generally, on the by and large, people are good. They want to help and people want to do things. Most of the problems that you see on the news or whatever – you have no idea how to help and you’re just so helpless. I want to make a difference and I can’t. I think that when as individuals, we’re presented with opportunities where we can actually and truly make a difference and we know it, then it feels so good to be doing it and doing something, you know!

AM: On Nov 13th you will be hosting the Thanksgiving Bake-A-Thon for No Kid Hungry. That seems like it’s so much fun. Can you tell us more about this event which I know is livestreamed and it’s going on for 4 hours.

DG: Yeah it’s definitely more up my alley than riding a bicycle for 300 miles! Doing a bunch of baking, telling jokes and making a bunch of people laugh – that I’m good at. Riding a bike, not so much!

What we’re going to do is have 8 different bakers and everyone is going to do a half hour demo showing their stuff. Throughout the whole night, I am going to be emceeing and making a Dutch Apple Pie.

AM: Like you’ve said, there have been so many ways that you have supported and participated in No Kid Hungry – are there going to be future things that you’re doing that we should be keeping an eye on whether it’s directly in this holiday season or even early next year?

DG: I am constantly doing stuff with them. A lot of chefs work with them because you can see where No Kid Hungry is operating. When I first started with them, I was in Baltimore and my shop is still there and I got to go to a school where No Kid Hungry was providing a breakfast for all of the kids. I got to hang out and we all had breakfast together with all of the kids right in downtown Baltimore. Then we were all in the gym together where we ate and we got to play a bunch of different games. I was like, “this is actually happening right now! I’m seeing the benefits of No Kid Hungry right here, right in front of me In my community.” For me, that was just so big and it’s big with a lot of chefs because wherever you are, there’s a chance that No Kid Hungry has done some work. It’s great and I will definitely be doing lots more with them. I have been working with No Kid Hungry since 2006 – it’s been a long time.

AM: During the thick of the pandemic, and I’m sure you were as well, a number of people were baking and doing hobbies and all of these because who knew whatof these things because who knew what we thought would be a couple of weeks inside would turn into much more.

One of the things that we enjoyed watching was your YouTube channel for Charm City Cakes where your team was actually sharing their creations. How important was it for you to be able to provide that type of relief to people whether they were bakers themselves or just looking for escapism?

DG: Honestly for me, it was great and it was really good. But it was really for my staff! I was like, listen you guys, I don’t want to let anybody go so instead of just closing up shop and hoping that one day we will be able to go back and start making cakes again, let’s figure out different ways to get to work. So everybody started making videos and I was doing stuff and other people were doing stuff and it really turned into a really fun thing and it was kind of a win-win-win situation. Everybody at home got to see cool cakes, I got to keep my staff employed and everybody got better! Everybody was trying new things. Because a lot of times in decorated cakes, you tend to see a lot of the same things over and over again. Here, everyone got to stretch their wings a little bit and to show what they were made of which is good.

AM: That’s pretty exciting! One of the things that we enjoy is that you’re so busy on so many different sides, but when you’re just looking at the TV shows that you do with Buddy vs. Duff, Spring Baking Championship, Holiday Baking Championship etc. It’s always fun to see you enjoying the treats, but also giving your feedback to the bakers when they are competing and those elements are happening. What does it mean to you to be able to show your love of baking and pushing the boundaries of creativity through all of these shows that you are a part of?

DG: You know, I think I had to make peace with it funnily enough. When I was filming Ace of Cakes, I was in my shop doing what I do, but here I had to think about and figure out what I do – I’m eating these brownies and I’m telling people what I think about it. Then I had to figure out, what was my motivation. One of the things is that I really love it when people understand something on a deeper level than they did before. Everybody has had a brownie. But when you can break it down into the different components – like I can break down a brownie into the different things that I look for.

When I talk about the texture of a brownie and I talk about when you bite down into the brownie and you get that just first crispy level right on top and then your teeth kind of sink in and then it kind of goes moosh and that layer on the bottom usually has a little bit of butter on it that is kind of percolated on and you get that butter flavor from the bottom and a little bit of salt. You know, when you sort of start explaining how you taste your food as a chef, I think that that helps people. I mean everybody can take a bite of a brownie and say, that’s a good brownie. But when you can really stop and think about why it’s a good brownie, I think that it just brings a deeper appreciation that can happen. For me, just getting people to really appreciate the difference between a brownie that you bought at Starbucks that was baked last week and frozen for a couple of days versus a brownie that was fresh and that people really thought about the ratio of chocolate to flour and that we got the right texture, flavor and all of those things. For me, it makes me feel good because I’m educating people on what a good brownie is and I’m also propping up people that are making a good brownie and hopefully getting people to seek them out and don’t just buy the brownie from the gas station! You don’t want that brownie! That brownie’s no good! You want the brownie that somebody made in their kitchen and thought about it and are proud of and that’s good and it also makes me feel good!

AM: Just the way that you broke that down, because we love brownies – the glands started salivating just thinking about it! You took us through a 30 second journey where we’re like, “he is right, there are levels to that. It’s not just crunchy on top and gooey chocolate on the bottom.” You literally took us on a journey where we see that you’re right!

DG: Yeah! Because it’s a thing! I mean, when you take a bite of a Reese’s Peanut Butter Cup, you bite into it and at first, it’s like your canine teeth kind of hit the thick part of the chocolate where it’s a bit thicker so it will go snap. But your front teeth, the top teeth kind of go in the top and sort of goes into the peanut butter and then before your bottom teeth get in there, your tongue is actually hitting the bottom of the Reese’s Peanut Butter Cup and the chocolate is always so thin right there that it has just a little more give so it’s a different texture than the top. And then when you bite into it and that one piece of chocolate goes snap, but because the edges are serrated – you know that zig zag on the edges, that part kind of pokes up in your lip for a second and it gives you a little sharp and that first bite of that Reese’s Peanut Butter Cup – I love it, but when you break down that for people, everyone has had that experience but no one has articulated it. When you do, it helps people to understand the food that they are eating and what they’re making.

I think that it makes people better cooks and better chefs because what people try to do then is say, “let me think about what is my favorite thing – there’s this burger that I like – why do I like it?” They’ll start really thinking about all of the little things like – they buttered the bun, salted it and then toasted it in a pan. The inside of the bun kind of has the texture of the outside of a grilled cheese. You start going through everything that makes that burger and the next time that person makes a burger, they are going to make it exactly the way that they want it because they are actually thinking of all of those little tiny details. That’s truly what makes a good chef – being able to articulate things that you like in a bite that other people will appreciate people will appreciate. The customers don’t have to think about the food like you’re thinking about it and I don’t think it’s necessary for everybody to think about the minutia of every little thing that they eat, but to be able to craft something that gives somebody else an experience that you yourself have had and enjoyed, that is what makes a good chef.

AM: You translate that so well and once again, in the example of the Reese’s Cup another favorite of ours – we don’t eat a lot of candy around here, but that is something that we really enjoy!

DG: Haha they are so good!

AM: They’re so tasty and there is just something about it. But you took us on that journey and it’s like, “he’s so right, the canine teeth do hit that part!”

DG: Totally!

AM: So with Holiday Baking Championship which kicks off this month, what can we expect from this season and what are you excited about?

DG: You know, one of the things that I love about Holiday Baking Championship is that we film it in the summer time. I basically love all of those flavors – cinnamon, nutmeg, clove, allspice, eggnog – all of those things. I love it. I basically get 2 Christmas baking seasons every year and I just love it and it’s really great! This is a really good one! All the bakers are fantastic, and we have some really good challenges and I feel like Nancy Fuller and I just reached a new level in our relationship where we were just bickering at each other and one of the fun things is that Nancy and my daughter formed a special bond. We were filming in Knoxville, and we brought her out there and Josephine and Nancy immediately connected, and it was really really beautiful and I hope that they show some of that because it was really cute.

AM: Well, that’s exciting and as someone who has hosted and judged so many shows, shows, is there an ingredient that when you hear that a contestant wants to use it that you feel it’s a bit of a red flag and your doubtful that it will work and be a disaster? Or are you intrigued that they will use it and think that it could be cool?

DG: I mean, I always keep an open mind. I try not to let my personal prejudice mess things up. For example, I am not a huge fan of raspberries and chocolate. I think it is overplayed and a lot of time, I think that raspberries are acidic, and that dark chocolate is as well. So a lot of times I find that the combination of raspberries and chocolate is a bit too sour. But that’s just me. Everytime that someone makes it and I ask myself is it well balanced, is it done? It’s not like, “oh I don’t like these flavors, so you don’t win.” It’s like, did you do something cool with it?

AM: With it being the holiday season, what are 3 gifts that you suggest whether we’re buying it for ourselves or for a fellow baker that they should have in their kitchens for baking?

DG: Ohhhhh! I would say, if you don’t mind spinning extra money, a Kitchen-Aid Stand Mixer – it’s just night and day. For baking, you will do so much more with it. Definitely a scale – a digital one that can weigh out in ounces and grams. It’s always really good. I would say if someone is doing a lot of baking, I would say a bench scraper – it’s not something that a lot of people have in their kitchens at home, but I think that everyone would find it really useful – especially when you’re cleaning up. It’s great because it has this nice blade and handle that you can just scrape on your counters and it gets all of that dry stuff and it just comes up and you can wipe it down. It just makes cleaning so much easier.

AM: Well that’s great gifting ideas!

Now that you are a dad, how has it been for you to go through this phase and do you find that you look at food in a new way as Josephine is being introduced to new foods?

DG: Yes and no. I mean, just being a chef and a student of food, I’m pretty well versed into proteins, carbs and fats – good fats and bad fats. Same for good carbs and bad carbs. I’m definitely thinking about it more and I’m not giving her Skittles and soda so that’s good! But for the most part, what I think is really good is that I love just cooking for her. I made an old school puree where instead of putting it in a blender, I steamed some carrots, sweet potatoes and I ran them through a tamis and I did it old school French style. It was nice because there was a little bit of texture and she seemed to really enjoy it. Today, I’m going to make a spinach and pear smoothie and see. It’s kind of exciting. We’re going to put some yogurt in there.

AM: That’s exciting!

DG: Yeah, she’s going to eat well. When she goes to college, she’s going to be like, “oh man, I’ve had it good my whole life!”

AM: Pretty much – those dining halls!

Well looing at your portfolio and the body of work that you have created in your career from the shows that you have been on, your partnership with Goldbelly, your bakeries and also your philanthropic efforts with No Kid Hungry, what do you want your legacy to be seen as?

DG: It’s a good question. I think that hopefully, if anything, what makes me the happiest is seeing that I have inspired people to get in touch with their creative side. Not necessarily in baking, but just in anything, you know? I have inspired people to quit their jobs and start businesses and I think that that right there and showing people that there are career paths out there that are not sitting at a desk and 9-5. There’s some cool stuff out there.

I think that one of the things that I was most proud of with Ace of Cakes is that a lot of kids look at adults and they don’t think being one looks like a lot of fun at all. For the most part, they’re right. But they could look at Ace of Cakes and be like, these are adults and they seem to be having a great time! I think that for me, that feels really good. I like that if I met my 7 year old self, 7 year old Duff would say, “wow, that dude is pretty cool.” It makes me feel good and that’s a good measure in general. As you’re going through life and making decisions, it’s always important to ask yourself if your 7 year old self would be disappointed in your right now or would they say, yeah this is right and I turned out pretty cool. Sometimes when you see politicians – I mean would Ted Cruz’s 7 year old self be like, “yeah you’re awesome” or would he be like, “you suck! I can’t believe that I ended up being you.” You know what I mean?

AM: There are so many!

DG: I don’t want to let myself down. I don’t want to let Duff down from 1981 and for him to think that this guy sucks.

AM: Um yeah, can there be a trade in?

DG: Totally! I turned out to be a dick!

AM: It’s like, is that the road that you wanted to go down? It just doesn’t look right!

DG: Yeah! What decision did you make that led you to this point? You should go back and rethink that one!

AM: It’s like, do you have any friends? Because if you had a good one, they would say, “wow you need to rethink that one!”

DG: Dude, what the hell? What is going on with you?

AM: How do you take time for yourself and get that moment of zen with all of the things that you have been involved in?

DG: It’s really important. You’ll never have the time if you don’t make the time. It’s really important to be able to find that time for yourself. I know you wouldn’t really think of it by looking at me, but I am actually insane about exercising. I love to exercise. I love to lift. I have a really nice gym here at my house. I do a lot of other stuff too. I play music and I have a whole jam room studio in the basement and right now I am working on a set of blocks for my daughter.

AM: We saw that on Instagram! It’s so cute!

DG: Yeah! I’m kind of right in the middle of that. It’s a big job!

AM: Earlier this year you posted about this wooden play thing that someone suggested you should buy it, but then you got the tools and materials and made it. You’re a serious woodsman!

DG: Yeah, my wife was like, there’s this thing and we could buy it, but it would be cool if you made it. So I wanted to make it and I ended up spending about $1,000 in tools for something that would have cost $90 on Etsy but it was super fun!

AM: It looked beautiful!

DG: Yeah, I do a lot of wood working – like bird feeders around the house. I had to child proof the house. We kind of live in a cabin, it’s a big A-frame and it’s not fancy it’s from the 70s and it’s a loft upstairs and that’s dangerous for a little kid. So I had to build all of these walls and stuff to keep her from falling off the loft because there are no handrails – no door. So I love doing a lot of wood work and I’m trying to get these blocks done and my wife wants me to make a sensory board for her. Things to play with and things that make noise. I have to finish these blocks because I hate leaving projects unfinished. To put the blocks aside and then move to something else, it doesn’t sit well with me - so I have to get them done!

IG @duffgoldman

PHOTOS COURTESY | PG 92, 95 + 99 No Kid Hungry | PG 96 The Jim Henson Company |

Read the NOV ISSUE #71 of Athleisure Mag and see Tasting Journey with Duff Goldman in mag.

Hear Chef, Restaurateur, Baker, TV Personality and Host/Judge of Food Network/Discovery+, Duff Goldman on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.