THE ART OF THE SNACK | JAZ INDIAN CUISINE

We always enjoy a bite that's filled with savory and herbaceous flavor. We head to Hell's Kitchen to swing by Jaz Indian Cuisine which is known for their British-Indian Cuisine. We wanted to talk with owner Jas Rupall to find out why she wanted to open this restaurant, her 2 chefs that helm the kitchen and what we can expect when we swing by for a meal with friends, family or solo!

ATHLEISURE MAG: Jaz, tell me about your culinary background and how you came to open this restaurant?

JAZ RUPALL: Growing up in a British – Indian household and the daughter of Indian immigrants to the U.K., I learned how to cook from an early age. I have 5 siblings and I was the second eldest, so I was always helping my mother cook traditional Indian meals to help feed our family. I used to love watching her create these amazing dishes from our native Punjab region in India. This formed the inspiration for the restaurant because I wanted to create a warm and inviting space for people to come and enjoy good food and taste authentic British-Indian cuisine.

AM: Tell us about the chef that helms the kitchen at Jaz. Can you talk about his culinary background/journey and what he does in the kitchen?

JR: Arif Ahmed started his career back in 2014 with Arora India as a Junior Cook. He then went on to join Bombay Grill in 2018 where he worked as a second Chef. He joined Sapphire in 2019 where he manned the Tandoor Ovens and ran the kitchen with the Chef. His journey finally lead him to join Jaz Indian Cuisine in February 2022 as the Head Chef where he leads the kitchen staff, he makes all of the sauces and grinds fresh organic herbs and spices in-house.

AM: For those that are coming in to dine, can you talk about the ambiance of the restaurant?

JR: Hell’s Kitchen has every type of restaurant available and for Jaz, we wanted to create a warm inviting space that stood out. We focused on providing an experience that was upscale yet accessible to all. Warm lighting, linen tablecloths, and solid cutlery were important to me. We wanted to provide context and quality to the restaurant that reflects the effort and quality of the food itself.

AM: For those who opt to stay at the bar and enjoy Happy Hour, what are 3 items you suggest from this menu?

JR: You cannot go wrong with the Salmon Tikka Jalfrezi; fresh salmon that is cooked with our signature blend of vegetables and spices to create the perfect dish to share. The Bhindi Masala has been a huge hit; this is stir-fried okra that is cooked traditional style with tomatoes, spices, and cilantro. I have customers ordering 3 at a time so they can take them home and freeze them for weeknights! The Sheikh Kebab is exceptional; cooked in our Tandoor Oven, the Kebab is placed on skewers and is slow-cooked with aromatic spices, grilled onions, and tomatoes.

AM: To start our meal, what are 3 appetizers that we should get when sharing with friends?

JR: The Lasuni Gobi is a customer favorite; these are lightly battered-fried cauliflower florets that are dipped in garlic sauce and is a good vegetarian option. I would also recommend the Tandoori Platter as this gives a tasting of the Chicken Tikka, Ginger Chicken and Sheikh Kebabs. This is a real treat for those looking for lighter fare, my personal favorite is the Shrimp Balchao; these are spicy pan-fried shrimp with an onion-chili dressing that provides a real pop of flavor.

AM: What are 3 entrees that we should order when we come for lunch or dinner?

JR: Favorites include the classic Chicken Tikka Masala; tandoori chicken pieces (off the bone) in a creamy tomato sauce that is a staple of our kitchen. The Saag Paneer is a family favorite, creamy fresh spinach and greens that melts in the mouth, especially with a side of Garlic Naan! For the more adventurous, the Goat Curry is brilliant; a darker blend of spices that is cooked with yogurt and onions, (small pieces cooked with the bone).

AM: What are 3 sides that are a must to enjoy with our meal?

JR: Our fresh naan breads are just divine, my favorite is the Peshawari Naan that is cooked fresh with raisins, almonds, and coconut. We keep the Tandoor Oven hot 24/7 to ensure that we are producing the absolute best tandoori dishes on demand. The Matar Pullao Rice is a more flavorful take on the traditional basmati rice; spiced with cumin and green peas, it compliments any of our curry dishes. For the more traditional-minded, the simple Tandoori Roti is a classic (wholewheat based) and this is what I make fresh when cooking for my family at home.

AM: What are 3 cocktails that we should keep in mind?

JR: Our Pimm’s & Lemonade cocktail is a big hit on the weekends, especially as we enter the summer months. Pimm’s is a British staple that is an essential drink at any British garden party. Growing up in the U.K., I wanted to serve this unique cocktail at the restaurant as I believe it is a marker of our whole ethos, serving classic Indian food and drink with a transatlantic twist. The spicy Chili Margarita is a fun way to start an evening as is the Mango Martini.

AM: For dessert, what are 3 that we can share with friends?

JR: The Kheer Rice Pudding is exceptional. My son has loved Indian rice pudding since he was little, and this version is a real treat; creamy rice pudding is lightly spiced with Cardamom. It is just the best way to end a meal. The Gulab Jamun is a syrupy delight; sweet fried balls of dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, and saffron. For ice cream fans, the Kulfi has pistachios with shavings of almonds. This blend is formed on the basis of Indian street vendor favorites.

AM: Guests have the option to eat inside as well as outside, will you continue to have this option throughout the summer?

JR: Yes, absolutely. We believe in giving our customers the choice of where to sit. The last few years have been a challenge for the restaurant industry but one thing I have seen in my years in NYC is that this city is resilient and there is no better dining scene in the world. Eating outside has become part of the tapestry of the city’s dining scene and one we encourage for those who wish to do so to continue.

IG @jazindiancuisine

PHOTOGRAPHY CREDIT | Jaz Indian Cuisine

ATHLEISURE LIST | BAGEL + SLICE

There are 2 foods that are always a must, bagels and pizza. At Bagel+Slice, there are a number of creations that take these bites to the next level. Founded by Brad Kent, a food science professional, he is focused on improving the quality of delicious food. Bagel+Slice is a concept where people can purchase reasonably prices bagels and pizza throughout the day in a neighborhood setting and focuses on sustainability, community involvement, health and safety.

Although they are not 100% organic, Bagel+Slice strives to be as organic as they can and is focused on Regenerative organic which means that by purchasing ingredients in this category, it contributes to the aim in the reversal of climate change. Regenerative organic farming has been listed as the most highly effective way to sequester carbon from the environment to reduce greenhouse gasses. These farming practices add to topsoil as opposed to eroding it which creates biodiversity and improved crop yields.

It is important to Bagel+Slice that they support the local community as well as family farms.

Those selecting bagels and/or pizzas will find that heritage seasonal regenerative wheat in each one. Bagels are rolled by hand, boiled and baked on burlap-lined bagel boards. Their hand-crafted pizzas use mindfully sourced ingredients with an array of flavors and textures.

With a choice between an organic and an organic gluten-free wheat bagel, we suggest an Egg Breakfast Sandwich (Keller Farms Bacon, organic egg, cheddar and jalapeño pistachio pesto), Goldilox (Kvaroy Arctic Lox, scallion cream cheese, red onion, dill, capers and lemon olive oil) or The Superfresh (Select cream cheese or vegan cream cheese that's nut-based, tomato, cucumber, red onion, dill and pistachio chimichurri).

For those looking for the perfect slice, we suggest Cheese (Red Sauce, mozzarella and Parmesan Reggiano), Vegan Vodka (Creamy tomato vodka sauce that's nut based, vegan cheese blend, mushroom fennel sausage and red onion) or Pizza Bagel (Red sauce, mozzarella, Parmesan Reggiano, extra virgin olive oil and you have the option to add pepperoni for an additional charge).

BAGEL + SLICE

4751 York Blvd.

Highland Park, CA 90042

bagelandslice.com

IG @bagelandslice

PHOTO CREDITS | Bagel + Slice

Read the JUN ISSUE #78 of Athleisure Mag and see ATHLEISURE LIST | Bagel + Slice in mag.

S2. E4. | ATHLEISURE KITCHEN WITH CHEF DAVID ROSE

On today’s episode of Athleisure Kitchen, we don't need an excuse to come together with friends and family for great conversation and good food! If you opt to make it more of an intimate affair with your significant other or to enjoy solo, a great meal is always welcome! We always enjoy when we catch up with Chef David Rose whether it's focused on the holiday season in the winter months or we're enjoying all the things that summer provides! We get into his first cookbook EGGin' Chef David Rose Cooks on the Big Green Egg (Volume 4), the art of grilling and how we can create great meals during the summer and other events that we're excited about - even if it's just a random day ending in "y". 

This podcast is presented by Omaha Steaks.

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.

THE ART OF THE SNACK | AROQA

We all have our favorite cuisines and even when it's our go-to, it's nice when we're able to be able to enjoy it in a different way for flavorful inspiration. We caught up with aRoqa's owner, Monica Saxena in NYC's Chelsea, to find out about this NYC destination, how it surprises its patrons who come to dine and what we should think about ordering the next time we swing by.

ATHLEISURE MAG: Monica, tell me about your background and how you came to creating aRoqa?

MONICA SAXENA: I grew up in a wonderful family of food lovers, families of friends who loved food, a mix of gourmet cuisine of various types (Ethnic Indian), in a place called Lucknow, in India. Food across India is a bit like the shifting dialects (approximately 122 languages and 1599 dialects), across a population of 1.3 billion people. Every street corner could place a delectable item in your mouth. Such is the abundance of flavors and experimentation. That alongside what was a core palate at home, which happened to be quite well evolved, got me hooked on fine foods, or you may even want to call them authentic interpretations of food that we all liked. The seeds of good tasty foods were planted then, without much effort. It was a given at home and all that surrounded my growing up years. I moved across from India to the Bay Area in 1987 and what I missed most was that surrounding set of flavors. It took me a while to recognize that what one takes for granted can require a lot of effort, when not in that environment! From sourcing simple spices, to making the time to cook what I liked, all took time. As I liked food, I put in the effort to learn how to experiment and make do with flavors that I had begun to miss a lot. It did not become a career until 2016. Having a partner and family that supports your aspirations, is another key ingredient to realizing your passion!

AM: Who is the Executive Chef of aRoqa and what is their culinary journey/background and kitchens that they trained in prior to coming to this restaurant?

MS: Our Executive Chef is Munny Passi, who comes from a family of restaurateurs in India. He began working in his father’s family restaurant at the tender age of 13. There he learned the techniques of Indian cooking from many of the country’s regions. He left India for England, working in traditional Indian restaurants throughout London. He then made his way to New York and landed a job as Bhatti Indian Grill’s Head Chef, where he worked for four years before joining aRoqa.

AM: What does aRoqa mean and when did it open?

MS: “Roqa” means an informal engagement of two people prior to formal celebrations in the Panjabi language in India. Personally, I wanted a name with few letters and the story behind the name made for a perfect venue concept that I had in mind. Roqa also means a stop and "A Roqa" means “A Stop,” which was befitting the romantic date night Indian tapas food concept I had envisioned to open. As I wanted to break the Indian food away from simply "Curry" and introduce small plates to be enjoyed. We opened June 2017.

AM: What can guests expect in terms of the cuisine that is served here?

MS: Authentic Indian flavors with a playful presentation in Tapas concept. The cuisine was developed and curated by two Indian chefs prior to the restaurant opening named Jamsheed Bhote and his wife Hanisha Singh, who came to NY to train the current team of aRoqa Kitchen team, they helped design and plate the cuisine.

AM: What is the ambiance of aRoqa – what can those coming in to dine expect when they eat here?

MS: It is seductive, romantic, inviting and intriguing, and satisfying where food is concerned.

AM: For those opting to eat at the bar, what are 3 Happy Hour items that you suggest are great to eat there?

MS: As it is mainly tapas and small plates, depending on the dietary preference we have a variety of Vegetarian and Non-vegetarian small plates keeping in mind. We have gluten free and vegan options also. Some popular items are Eggplant with Fenugreek bread triangles, Kataifi Mushrooms, and our Habanero Chicken tikka.

AM: What are 3 cocktails that you suggest that we can enjoy when visiting?

MS: Some of our signature cocktails are Season of Luck, Marigold and Smoke, and Reengagement. We are also launching 8 new cocktails in June.

AM: For those who pop into lunch, what are dishes that we should eat when coming in with friends and family?

MS: The lunch menu is created mainly keeping a small budget and quick turnaround time for people to pick and go. We have the full dinner menu available for our sit-down guests also.

AM: For dinner, what are 3 appetizers that we should think about ordering?

MS: Lamb seekh Kebab, Pepper Prawns and Bhatti Murgh Chops. I always consider this to be a hard question as it's like being asked to pick which are your favorite children. I take great pleasure in serving dishes that I enjoy equally on the menu.

AM: For our main meal, what are 3 dishes that we can enjoy with friends and family?

MS: Our Shared Plates menu section was created on popular demand by Executive Chef Munny Passy for guests who told us they wanted Indian staples on the menu too, and we added curries for guests to share and enjoy. Guest favorites are Chicken Tikka Masala and Daal Makhani, and Whole Okra which I have not yet found on the menu at any other Indian restaurant - it is my mother’s recipe.

AM: For dessert what are 3 items that we should keep our eye on?

MS: Indian desserts are very sweet so we decided on keeping a few Gelatos to cater to our non-Indian guests, Daulat Ki Chaat, an old awadhi dessert; and Coconut Kheer for our dairy free guests.

AM: In addition to offering lunch and dinner, you guys have a brunch menu as well. What are 3 brunch items that we should have?

MS: Our brunch menu came out of a failing American breakfast menu that we carried it for a while. Then the question became, “Why go to an Indian restaurant to have an American brunch menu?” so I turned my focus on serving what we normally eat in India for breakfast. Chef Munny and myself introduced Poori Aloo, Vada Pav, a Bun Omelette, and chola bhatura, along with the rest of our traditional Indian brunch menu, consisting of things one grew up on eating at the train stations and in college campus canteens, as well as weekends in our homes.

AM: You were recognized by Michelin last year, how does it feel to have your restaurant honored in this way?

MS: Humbling as being a foodie one tries to keep dishes as honest to their roots as possible, and the desire is to keep the guests happy with the flavor profiles at the menu choices and presentation.

IG @aroqanyc

PHOTOGRAPHY CREDIT | aRoqa

Read the MAY ISSUE #77 of Athleisure Mag and see THE ART OF THE SNACK | aRoqa in mag.

ATHLEISURE LIST | PIKES IBIZA

Pikes Ibiza is a 25 bespoke room and suites hotel iconic Ibizan institution in the San Antonio hills that just opened for the 2022 season.

Top British chef, Tim Payne is helming Pamelas restaurant. Known for his 36-year career in Michelin restaurants, a top UK chef and previously a private chef for Carl Cox - he will bring inspiring seasonal and local produce as well as an international twist to his dishes. This is perfect for feasts and when dining under the stars.

During the day, we suggest the brunch concept at Love Food Ibiza which is helmed by Tess Prince.

Recognized as a Top 100 Hotels in the world by Sunday Times Travel and winner of Best Boutique Hotel by White Ibiza Awards for the last 4 years, Pikes Ibiza is one of the world's most iconic rock n' roll hotels. Located in the hills of northern Ibiza, lush Mediterranean gardens are wrapped around one of the most famous swimming pools on Earth. They have a sunset terrace overlooking the countryside of Ibiza.

It is known as a creative hub and a trailblazer in Europe for arts and culture.

Founded in the late 1970's by legendary icon, Tony Pike, it is known as a playground for the music and film industry which included guests such as Grace Jones, Tony Curtis, George Michael (who filmed Wham's Club Tropicana video by the aquamarine swimming pool), Jon Bon Jovi and Freddie Mercury who held his 41st birthday part in what is now called Freddies on the property.

Although everyday is a great day to unwind, Sundays are a key day at Pikes Ibiza whether you're at the restaurants to take in their famous Pikes Sunday Roast which is a feast that is meant to be enjoyed from meat, veggies, wine and a few cocktails. You can continue on poolside to keep the party going while taking in the ambiance.

On Sundays you can enjoy an epic night at Freddies as theu have selected a mix of international headliners, local DJs and special collaborators for a weekly party. You'll find their favorites, those from the underground, cutting edge, legends and pop stars in an intimate setting that will perform to keep the good vibes going.

PIKES IBIZA

Camí de Sa Vorera,

S/N, 07820

Sant Antoni de Portmany,

Illes Balears, Spain

pikesibiza.com

IG @pikesibiza

PHOTO CREDITS | PIKES IBIZA

Read the MAY ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Pike’s Ibiza in mag.

#TRIBEGOALS

Read the MAY ISSUE #77 of Athleisure Mag and see #TRIBEGOALS in mag.

ATHLEISURE LIST | RAMEN MISOYA

When the first Ramen Misoya opened in the East Village in 2011, it was the first restaurant in New York City to serve exclusively Miso Ramen – no shoyu, shio or tonkotsu styles of ramen.

They wanted to bring Ramen Misoya to the West side as well. To serve authentic bowls of ramen you have to make ramen broth from scratch – no shortcuts so a large kitchen is needed. This location is spacious and has a large kitchen to accommodate their authentic approach to making ramen. It is located speakeasy-style underground in a landmark building with a small sign above the stairs. Once guests descend and enter the first set of doors, a bright orange door leads to the restaurant's main dining room just a few more steps down, the design is sleek and modern, with a light color palette, blond wood furniture and décor elements, and surprising 10-foot ceilings that make the space feel open and airy. The two dining rooms (seating 30 total) feature exposed brick and white walls, tiled floors and different types of seating - banquette, booth, table and counter seating perfect for solo diners. And there is a large window that allows diners to peek into the kitchen.

Kome, Shiro and Mame miso are the three miso types that we use at Ramen Misoya. Kome and Shiro miso are made of soybeans and rice, while Mame is 100% soybeans. Kome is a standard miso and most people are familiar with its salty taste. Shiro is produced in the Kyoto area and, compared to Kome, it is milder and a little sweeter. Mame is very unique for its rich texture and darker hue because of its pure soybean paste.

We suggest the Hokkaido-style Kome Miso Cha-Shu Ramen which is a rich tasting pork-chicken broth with slices of miso-marinated and braised pork (cha-shu), ground pork, bean sprouts, scallions, corn, menma (bamboo shoot), and miso egg.

Shiro Miso Spicy Ramen is made with white, less salty miso in a Kyoto style, with ground pork, bean sprouts, scallion, fried tofu, menma and miso egg.

Konayuki Ramen, a kome miso broth with parmesan cheese and butter - all of them come with the usual ramen toppings just like the classics. Vegetarian ramen broth made with mushroom and seaweed is also available, offering meatless options of all the classic ramens.

You can enjoy sake by Chiyomusubi Sake Brewery, which was founded in 1865 in the prefecture of Tottori in Japan’s Honshu. The labels feature distinctive illustrations by Shigeru Mizuki, the famous Japanese manga artist and creator of GeGeGe no Kitaro manga series. Each sake is made with different rice, creating different flavor profiles that pair well with their ramen.

RAMEN MISOYA

535 Hudson Street

NY, NY 10014

misoyanyc.com

IG @misoyanyc

PHOTOS COURTESY | RAMEN MISOYA

Read the APR ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Ramen Misoya in mag.

BINGELY STREAMING

JULIA

Max Original

HBO Max

We have watched PBS' The French Chef, watched Julie & Julia and have read a number of books. There is so much to learn about Julia Child's story and HBO Max's Julia delves in by covering the beginning days of her public access TV show off the success of Mastering the Art of French Cooking.

We see her creating her show behind the scenes, brokering a deal to even getting it on air, innovations that were created for this show that have become staples on our favorite shows and more. We learn the process of writing cookbooks, what's involved in testing recipes as well as what it's like working with publishers. We also meet culinary figures like James Beard as well as known writers like John Updike.

In addition to looking at the beginnings of celebrity chefs and the kinds of portfolios that we have come to know about them, we watch Julia navigate these spheres that didn't have a rule book, the importance of working with friends and family in order to get to where she got to and the importance of her legacy. We highly suggest listening to the official companion podcast, Dishing with Julia after each episode hosted by Kerry Diamond of Cherry Bombe.

THE ULTIMATUM: MARRY OR MOVE ON

Netflix Original Series

Netflix

We enjoyed seeing Love is Blind which hosted and executive produced by Nick and Vanessa Lachey. They're back with a new show, The Ultimatum: Marry or Move On where couples who have dated for 2 years call an ultimatum where they get married or they go their separate ways. We hear from each couple on which one made the ultimatum or why they feel they need more time.

The couples meet one another, spend time to see who they want to live with for 3 weeks, then they connect with their significant other for 3 weeks and then a decision is made. This is yet another social experiment that delves into interpersonal relationships and is worth continuing to the reunion show as well.

POWER: DON KING

Somethin' Else

Spotify

We enjoyed POWER by Somethin' Else where they focused on The Maxwells as well as Hugh Hefner. Season 3 focuses on boxing promoter Don King from his early days, handling the careers of Muhammad Ali, Roy Jones Jr and Mike Tyson, his fall from the sport and how his business models have found their way to UFC as well as content creators who have found their way to the sport.

Read the APR ISSUE #76 of Athleisure Mag and see Bingely Streaming in mag.

BINGELY BOOKS

WHIZ LIMITED: THE FINEST OF TOKYO STREET

Rizzoli

Hiroaki Shitano

We love a good coffee table book and Whiz Limited: The Finest of Tokyo Street looks at the past 20 years of the brand's collaborations with iconic people/brands as well as their designs. This Japanese streetwear brand was launched by Hiroaki Shitano in 2000 with a following from Japan, Hong Kong and the mainland of China. He is know for his influences by Hiroshi Fujiwara.

From its origins of handmade and painted tees, the label includes an array of items that incorporate eccentric Japanese aesthetics. Growing up in the entertainment district of Shinjuku, you can see the influence of this area within the palette and style of his pieces.

In addition to the history of the brand, we are reminded of collaborations with A Bathing Ape, Hello Kitty, Disney, Kappa and the estate of Keith Haring to name a few.

There are also images of the sneaker collaborations that include Puma, Mizuno, Converse and more. This is a new fave for our coffee tables.

LOVE THE FOODS, THAT LOVE YOU BACK: CLEAN, HEALTHY, VEGAN RECIPES FOR EVERYONE

Rizzoli

Cathy Katin-Grazzini

In Love the Foods That Love You Back: Clean, Healthy, Vegan Recipes for Everyone, we have a recipe book that although it focuses on vegan cuisine, it aims to please herbivores, carnivores, omnivores and flexitarians.

Recipes reinvent a number of our global favorite foods in a plant-based way. She provides tips on how to stock our pantry, illustrating the building blocks of the recipes and keeping us inspired. In addition to our favorite dishes, there are those that are new to us which allows us find our next must-eat meal. We think this is a necessary book for your collection whether you're plant-based or simply like to include this in your meals throughout the week.

SERAFINA: MODERN ITALIAN CUISINE FOR EVERYDAY HOME COOKING

Rizzoli

Vittorio Assaf + Fabio Granato

Here in NY, Serafina has always been a great place for a business meal, celebrating with friends over cocktails and more editor dinners than we can count. The Italian comfort food and ambiance is always one that we enjoy when we dine here. Serafina: Modern Italian Cuisine for Everyday Home Cooking allows us to enjoy our favorite dishes from home!

We get the inside scoop from Vittorio and Fabio on secrets of regional Italian food and modern takes on these dishes!

We also learn about the Serafina story where a survival pact birthed the launch of their first location in NYC in 1995 and includes restaurants around the world from Dubai to Japan.

With over 100 recipes, recipes are easy to follow and you get a culinary education from regional to local traditional history as well as learning about quality ingredients. There is also a knowledgebase from farmers, fisherman, orchard planters and more.

If we can't make it to our favorite location in the city, we know that we can make something incredibly comforting at home for friends and family.

Read the APR ISSUE #76 of Athleisure Mag and see Bingely Books in mag.

THE ART OF THE SNACK | SUSHI AMANE

Last year, we covered MIFUNE in our feature, Athleisure List. Now, we're sharing another restaurant located in the lower level of this restaurant, known as Sushi AMANE. We took a moment to talk to Executive Chef Tomoyuki Hayashi who creates an omakase menu at his Michelin starred restaurant with two seatings. He talks about how he stays inspired to create the menus, dishes he suggests and how you can enjoy your next meal there.

ATHLEISURE MAG: Executive Chef Tomoyuki Hayashi, tell me about where you trained and your culinary journey that brought you to Sushi AMANE?

EXECUTIVE CHEF TOMOYUKI HAYASHI: After graduating college, I apprenticed under top sushi masters in Tokyo for many years. The president of the company I was working for at the time offered me an opportunity to work in New York. I jumped at the opportunity to work and live overseas. At the time, very few sushi restaurants offered omakase, most of them were serving set menus and a la carte menus. Before helming Sushi AMANE, I was the Executive Chef at Sushi Azabu for many years. Back then, Sushi Azabu was one of the first Japanese restaurants that introduced the omakase concept to New Yorkers. With omakase now mainstream and Sushi AMANE being an omakase-only concept restaurant, I have taken on the role of Executive Chef at Sushi AMANE to offer my own rendition of omakase.

AM: Tell me about your 8 seat omakase counter that is located inside MIFUNE. What can guests expect in terms of the ambiance and how they can get there?

EXECUTIVE CHEF TH: Although Sushi AMANE and MIFUNE share the same entrance, we are two separate restaurants and operate independently of each other. Once you enter MIFUNE, guests will be guided by our staff to Sushi AMANE. In a way, Sushi AMANE has a speakeasy vibe as it’s hidden away on a separate level. Most MIFUNE customers are unaware and surprised to learn that there is another restaurant on the lower level and I think Sushi AMANE customers will pleasantly enjoy the short journey from MIFUNE to our intimate space below at Sushi AMANE.

AM: Tell me about your omakase menu.

EXECUTIVE CHEF TH: Every omakase is different but my omakase course flow is as follows.

The omakase starts with a light white fish, a meatier full-bodied fish, then shellfish that’s different on the nose and in texture, followed by a warm dish, a palate cleanser course and finally the nigiri courses. With this course flow in mind, I plan and order my fish from Toyosu Fish Market and the fish market in the Kyushu region of Japan.

AM: How do you go about planning what will be on the menu and is it based on seasonality?

EXECUTIVE CHEF TH: I create my omakase with the best ingredients the market has to offer, so I do not rigidly stick to seasonality. It just happens that most of the times the best ingredients are at its peak during a particular season, so the seasons are reflected naturally throughout my omakase.

AM: Where do you get inspiration from when you are planning the service?

EXECUTIVE CHEF TH: I get a lot of information and ideas for my omakase and learn about the trends of the Japanese market by talking to my fish vendors, fellow sushi chefs, and industry insiders. Lately, YouTube and Instagram have been a great source of inspiration and creativity. It’s a great way to follow the latest trends in Japan as well.

AM: What are 3 dishes that you like to include in your rotation of omakase menus?

EXECUTIVE CHEF TH: For the small dishes served before the nigiri courses, the inclusion of my grilled sea perch over uni rice is a must. In the nigiri courses, I always include baby red snapper and bluefin tuna. All wild caught and I always source them from Japan for their superior flavor.

AM: For those that have never enjoyed omakase, is it just one menu offered each night or do you offer an option of omakase menus that you can select from?

EXECUTIVE CHEF TH: At Sushi AMANE, I offer an omakase course that can be enjoyed by customers who have never experienced omakase and experienced omakase diners alike. If someone has a dietary restriction to certain fish and seafoods, I am happy to adjust the menu for them as well with advance notice.

AM: What are 3 sakes that we can enjoy with our meals?

EXECUTIVE CHEF TH: At Sushi AMANE, we have a wide range of sakes that changes frequently, but my favorite is Kikuhime B.Y. Library Release 2005, Daiginjo. As the name suggests, it is a rare sake that has been carefully aged for over a decade before being released and it pairs beautifully with sushi omakase. Daiginjo sakes are typically aromatic and pair well with sushi, but I am particularly fond of Kikuhime’s dry and crisp style that compliments my sushi well.

AM: With only 8 seats available, how many seatings do you have and what is the reservation process? Can a party book all 8 tables for a private dinner?

EXECUTIVE CHEF TH: There are two seatings each night Tuesday-Saturday at 6pm and 8:30pm. Reservations can be made through Resy. A party can buy out all of the seats for a private dinner by emailing us at sushiamane@gmail.com.

IG @sushiamane

PHOTOGRAPHY CREDIT | Sushi AMANE

Read the APR ISSUE #76 of Athleisure Mag and see THE ART OF THE SNACK | Sushi AMANE in mag.

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.