BINGELY BOOKS
THE BOYS FROM BILOXI
Doubleday
John Grisham
We've been long-time fans of John Grisham and in The Boys From Biloxi: A Legal Thriller, he returns to Mississippi to tell the story of 2 sons of immigrant families who become friends but end up leading very different lives.
While we learn about Keith Rudy and Hugh Malco, we also get to know about Biloxi and how this beach and resort town has another side that includes gambling, bootlegging, prostitution and more due to the Dixie Mafia!
True to John Grisham's classic twists and turns we'll get to see how this world comes together and how these men end up on different sides of the courtroom.
MUFFINS
Gibbs Smith
Cyndi Duncan + Georgie Patrick
There is nothing like a muffin to kick off the day, to have for brunch or even to have as a savory treat! We didn't realize the depth of what this treat could be until we got this cookbook! Muffins has over 70 recipes that are filled with fruits, fiber and vegetables and those that are meant to be paired with soups and salads.
We're excited about a few of the recipes that we saw as we flipped through the book which includes: Saucy Blueberry-Lemon, Raspberry Wine and Jalapeño-Corn. As you find the recipe that you want to make regardless of the season, you'll find substitutions for ingredients, baking method tips and other kitchen hacks that will assist you in making your creations whether for yourself or even as gifts for others.
FROM SCRATCH: MORE THAN 200 HANDMADE PANTRY ESSENTIALS & LIFE AFFIRMING KITCHEN MIRACLES
Hardie Grant
Fiona Weir WaLmsley
Sometimes, you want to immerse yourself into a cooking experience that you have to create from start to finish! From Scratch is a curated series of recipes that is written simply and takes you from the beginning and necessary staples from over 200 recipes.
Recipes include those that utilize materials from the most basic of pantries to decadent items like cakes, dips, ferments and even drinks.
You'll even find an entirely new meaning when you realize that you can even make your own staples such as mayonnaise, yogurt, kimchi, mustard, ice cream, chai tea and so much more! The idea of being able to make these items and to add your twist to it to make it your own will bring your kitchen to another level with a bit of time and continuing to master your skills. You'll find this cookbook to be fun, not preachy and you will be excited to see how many things that you will enjoy making from scratch.
Read the JAN ISSUE #84 of Athleisure Mag and see Bingely Books in mag.
Featured
ATHLEISURE LIST | SOHO GRAND
The Soho Grand is a favorite downtown hotel destination. We enjoy its ambiance as the hotel's design pays tribute to the 19th-century industrial elegance of SoHo marrying the grit of the artist lofts with the grandeur of the turn of the century's gilded age.
Bill Sofield, Cooper Hewitt Interior Design Award recipient and designer of retail boutiques for Tom Ford, Bottega Veneta, Yves St. Laurent, and Gucci, has collaborated with Soho Grand since its inception. He incorporated distinct architectural materials and styles that celebrate SoHo’s history.
Briana Stanley, the hotel's Creative Director, expanded on Sofield's concept when designing the new interiors. Paying homage to the hotel’s rich history while creating a thoughtfully refreshed space. Custom king beds are adorned with cognac leather and blue mohair headboards; bespoke oak armoires feature inset chicken-wire mirrors. The hardwood European oak wide plank floors are complemented by rich textured wall covering, vintage sconces and gilded brass mirrors.
When you're hungry, the Soho Diner serves upscale American favorites, The Grand Bar and Salon provides elevated bar bites and in the warmer months, Gilligans brings out seafood and summertime specialties. You can also head to the Club Room which is a staple in New York Nightlife, a glamorous haven that has carefully crafted cocktails, live music, and dancing.
On NYE, Soho Grand’s 14th Annual Black & White Masquerade Ball is an ode to Truman Capote's infamous Grand Masked Ball, hosted in New York 1966. The soirée was thrown in honor of Kay Graham and still seen as one of the most brilliantly eclectic parties of the century, attended by ingenious creatives across verticals. You can purchase your tickets as a farewell 2022 for an epic New Year’s Eve!
All bars are open and accessible for complimentary drinks from 9pm - 1am for all guests; and at midnight along with the confetti cannons bursting - everyone is served a champagne toast to ring in 2023 to Frank Sinatra, New York, New York in style.
DJs will sit atop the Reception Desk, making the lobby into a dance-floor, kicking off with Chopstix, then Baby Bro, DJ Reach and Erol bringing heat to your heels. The hosts for this night of glamour includes: Christian Siriano, Mohaby, Nick D'Orazio, Ryan Matthew and Nabeel Minaj.
Special packages for table guests include tableside bottle service – unlimited Tito’s Vodka, Casamigos Tequila and Champagne flowing from 9PM to close. They will serve appetizer bites with lobster mac & cheese croquets, caviar bellinis and mini-Grand Burgers until 11PM.
SOHO GRAND HOTEL
310 W Broadway
NY, NY 10013
PHOTO CREDITS | Soho Grand
Read the DEC ISSUE #84 of Athleisure Mag and see ATHLEISURE LIST | Soho Grand in mag.
Featured
THE ART OF THE SNACK | 8282
This year, we have shared a number of our favorite restaurants that we thought you should know about! For our final issue of 2022, we took some time to talk with Jee Kim, one of the partners of 8282 located in the LES. We wanted to know more about this Korean restaurant, the background of both of the cofounders of this restaurant as well as what we can expect from this menu when we swing by next! We also wanted to know more about their beverage program as well which is important no matter what time of year, but is definitely of interest when it comes to the holidays!
ATHLEISURE MAG: Tell us the meaning behind the name 8282 and when did you open?
JEE KIM: 8282, is a light-hearted, fresh take on Korean food.
The name 8282 refers to Korea’s country code, +82, and has an additional meaning: The numbers, when read together, translate to a phrase that means “quickly” or “faster.” The phrase signifies a get-it-done attitude.
After closing our previous restaurant during COVID, we opened 8282 November of 2021.
AM: What do you mean by the term, elevated modern Korean cuisine?
JK: There has been an evolution of modern Korean food in the food scene in Seoul, not only in the fine-dining scene but also within the elevated dining scene. Many chefs trained in New York, Tokyo, or Australia have come back to Seoul to infuse their techniques and training and explore their creativity, dishes that explored their creativity, dishes that combine authentic Korean dishes with ingredients all over the world. When we saw the explosion of Korean fine-dining restaurants in New York, we knew that the market would be receptive to different styles of Korean food, not just limited to Korean BBQs and bibimbap.
AM: What are foods and spices that are indicative of Korean cuisine?
JK: Core Korean foods are side dishes such as kimchi – in all different ingredients, ranging from radish, cabbage, cucumbers, and more. Kimchi is the quintessential Korean dish that is representative of fermented technique used in many of our condiments such as gochujang (red pepper paste), soy sauce, and dwenjang (soy bean paste).
AM: Tell me about the background behind the owners and what led them to coming together to create 8282?
JK: Behind 8282 is a couple who previously ran the restaurant Pado in the East Village. Before operating Pado, Bong Le Jo cooked in the kitchens of Perry St, Dovetail and Kissaki, and I launched several fashion and lifestyle brands, and worked as a truffle distributor in Seoul, in partnership with a New York-based company.
Jo and I dreamed of opening a successful restaurant in New York when Jo began his culinary journey. We’ve been together for past a decade and 8282 is an outcome of years of preparation. With my background in branding and marketing along with sales distribution, I knew that my contributions would be crucial in the early stages of opening. I am currently a Columbia MBA student and hoping to leverage my network in different areas of businesses in our expansion plan.
AM: Jee Kim, I know you make frequent trips to Seoul. What takes place during those trips to ensure that you are bringing the best of your restaurant to its guests?
JK: My family lives in Seoul and my frequent trips are mainly to visit my family. They are all passionate about food and one of our activities as a family is to explore the ever-changing food scene as well as the most authentic restaurants in Seoul. My father is deeply passionate and proud of Korean produce and products and we take time to visit markets, wholesale markets, and farms to deliver freshest ingredients for his company’s employee food hall. I take this time to find ways to bring specific ingredients for 8282 so that our customers in New York can experience them.
AM: How does seasonality factor into the dishes that are offered at 8282?
JK: During COVID, the supply chain issue especially for restaurants have been a severe problem in food costs. We change our menu based on what is available in the market and also what the most flavorful ingredients are.
AM: For those that dine here at 8282 in LES, what can they expect in terms of the ambiance?
JK: Our ambiance is cozy and approachable, with a staff who are very friendly to our customers. It’s a great place for first dates, group dinners – anyone who is looking for a good time.
AM: Your menu is divided into Anju and Banju. Anju focuses on small plates with food menu to pair with alcohol. What are 3 dishes that you suggest in this category?
JK: The theme of the anju and banju is so that the food is always well-paired with alcohol, as this is culturally a very Korean way of dining. Good food should always be paired with good alcohol. I would say all of them pairs well, but the top three are: Tuna tartare + Kimbukak, Boneless K.F.C., and Littleneck Soojebi.
Anju by definition: is the food that pairs with alcohol.
Banju by definition is: the alcohol that pairs with food.
It’s a play on these words that are fun because they rhyme, and it’s culturally nuanced.
AM: For Banju, these are shared plates that are larger and are also meant to be paired with alcohol. What are 3 dishes that you suggest for this that we should have when we come in?
JK: The three top banju dishes are: Dakgalbi Kimchi-bap, Jjajang Bori-bap, and the L.A. Iberico Pork.
AM: We have been long time fans of Soju and you have a wide selection of them. What are 3 kinds that we should try when visiting?
JK: We purposely do not carry the green bottle soju as we wanted to introduce the new types of soju that has been pouring in the Korean market that are of higher quality and grade, most importantly taste. My favorite are: Seoul Night, Golden Barley, and Yangchon Chungju, which is a Korean rice wine.
AM: You’re also known for your craft cocktails. What are 3 that we should try out as we know that you reached out to mixologist Katrina Sobredilla.
JK: We invested heavily on our cocktail program because our food is meant to be paired with alcohol. The top three are: Jeju Old-Fashioned, Oiji Dirty, and the Gochujang Margarita.
AM: With the holiday season being upon us, should there be anything that we should keep an eye out for in terms of events or promotions that you will be involved in?
JK: We are open all throughout the holidays for Christmas Eve, Christmas, and New Year’s. We just launched our Tea-tini Station where the customers will have a choice between burdock, buckwheat, chai, corn, matcha, and jasmine tea. It’s a tea flavored martini station with vodka, tea infused soju, tea syrup, and citrus bitters. On 12/19, we had a Filipino pop-up as Kat Sobredilla (our head bartender) is Filipino. For Lunar New Year (1/22) we are hosting a Banchan Box Party x Woori Show Seollal 2023. More information can be found below!
To celebrate Seollal 2023, 8282 is organizing an intimate fundraiser to benefit The Woori Show, a non-profit org that is spreading KOREAN AMERICAN JOY! It's an online arts, language and cultural program that helps teach all things Korean through music, stories and fun!! It's founded and created by the talented and passionate Nari Kye, who you may remember as a producer from Bourdain's Parts Unknown.
The Woori Show is tapping into their talented friends to be in the showcase, celebrate and uplift our community with a "Banchan Box Party" on Sunday January 22, 2023 for a SEOLLAL CELEBRATION! Yay, Year of the Tokki!
8282 in the LES has graciously offered to host this dduk-mandoo gook + banchan party. Families are invited to learn how to make mandoo (are you a crimper or a sealer?), seongpyon by Rice Blossoms and learn about Seollal from Woori Show Founder, Nari Kye! There will be food and fun!
IG @8282nyc
PHOTOS COURTESY | 8282
Read the DEC ISSUE #84 of Athleisure Mag and see THE ART OF THE SNACK | 8282 in mag.
Featured
MAKE IT A SIGNATURE | MINDY WEISS
As much as we love living vicariously through a number of people's travels on IG, we also love a good event. There is something about an immersive experience where you know that the food must have been amazing, the setting is transportive and the visuals make every picture look epic! These things just don't happen on their own, it's a blend of cohesive themes that come together and in many cases, there is an event planner who makes it happen!
We have been fans of Mindy Weiss for decades as she has created events with phenomenal themes whether they are large scale or intimate in nature. Her work has been used by some of the biggest celebrities and athletes while executing their vision to perfection. Her work has been cosigned by Vogue, Brides and Harper's Bazaar! So, when we had the chance to find out more about how she got into the industry, how she stays inspired and what we need to think about our event regardless of whether she is at the helm or if we are doing it ourselves, we had to take a few moments of her time!
ATHLEISURE MAG: We have been fans of yours for a few decades now and whether it’s a wedding, launch event or whatever it is. There is something about how you create an immersive experience that also showcases the vibe of the person that is hosting the event!
MINDY WEIS: Oh thank you and thanks for noticing that!
AM: Of course! When did you realize that you wanted to be an event planner?
MW: Well, I got married the first time, very young and I was looking for a part-time job. In college, I thought that I was going to go into production and didn’t know that I would go into this direction. I got a job in a little precious stationery store. This stationary store is where they don’t do it as much, but you look through books and you order custom stationery and innovations. Oh my God, I loved it! From that point, the person who hired me who is now my best friend in the whole world, for the last 40 some odd years, we started to work out of the house. We left that store and worked out of the house and people started asking me to do their events besides just doing their invitations.
Now growing up, my mother gave the best parties. Hysterical, now as an adult and a mother, my Sweet 16 was at the Playboy Club! Back when they used to have Playboy Clubs – so embarrassed now! I mean, they weren’t naked, but they were definitely in their bunny suits and it was like, what were you thinking? But she thought that that would be clever. So it was in the blood and I did the first party and then it just stuck from that one party, I got 10 events. So that is my story!
AM: How do you get inspiration when you are tackling your next project?
MW: Well, I really try to personalize it as much as possible. So we have great conversations, I’m trying to pull things out of what they love! You know they give me Pinterest pages that literally have 20 different ideas from a traditional event, a modern event, a vintage event. I try to pull itall back to personalizing it as much as possible and that brings me here to say that right now, the biggest trend is guest experience. This is the trend obviously for every event from a wedding on. Everything is very important and is the key, but how is your event going to be different from all the events that you’re going to at the same time. Typically, if you’re getting married, you’re group of people are getting married and then you are on the wedding circuit.
Like my middle son was in 6 weddings and he is on the circuit and I keep saying to him – elope, elope! But no, his girlfriend is going to want the whole thing! So bringing it back to guest experience, I’m always trying to find what is new, what would be a cool thing that you could include people in that looks beautiful, that is something that they may have never considered before and that’s kind of why I teamed up with Seedlip for the Seedlip Soiree because it’s so up my alley.
I don’t know if you have seen these bottles.
AM: We have seen these bottles and my boyfriend has had them. I like that sometimes when you have been partying maybe too much, but you still would like to have a beverage that looks tasty and it pairs well with fruit juices – it’s a great mocktail! I’ve even made it into a cocktail as well because the ingredients are great!
Why did this collaboration come about?
MW: Well, the truth is, I don’t drink. Once in awhile in Cabo at the end of a very big event, I’ll take a shot of tequila. So what interests me in this is exactly what you just said! I want to have a beautiful drink that doesn’t necessarily have to be mixed with alcohol, but certainly can be. I can still feel like I can be social and I don’t feel the pressure, but I would like to carry a beautiful drink that feels somewhat organic and beautiful. The last event that I served it at, let’s just say one of the ingredients is the rosemary, well I took it to a new place by making sure that there was a sprig of it in the drink, I made sure that there were beautiful flowers to represent what that drink was. I think that I have a few more holiday parties, I’m on the countdown and at one party, we’re going to do a party with a bar that is in the Seedlip drink, I’m going to design where that bottle sits with what’s in it.
AM: I’m sure that that will be beautiful because you do beautiful work.
MW: It will enable people to know what exactly is in it immediately. And again, it’s a guest experience. I do get asked to represent some different companies, but I’ve kind of made a pact with myself that I can only really speak to the things that I can relate to.
AM: How important is it to have a signature cocktail(s) at an event?
MW: I actually thought that at one point is was going away.
AM: Really?
MW: Yeah, because all of the Old Fashioned drinks were coming in, but then it’s back in a really big way! A big part of my business was making bar menus so people could see the creativity and look at the names of the drinks and what is in it which is important obviously for a lot of people. It’s on every wedding list that we check off. So how is it important? It’s very important because no one is letting it go!
AM: Exactly!
Regardless of all of the things that you have done in terms of the amazing events that you have created, if we’re not able to book you as I would obviously love to do so for a future event...
MW: Book me! Yes!
AM: Every time we see your IG, you’ve killed it again! How does someone go about creating their own events if they are doing it themselves? What should they be focusing on? What should they be organizing so that they can execute their vision?
MW: First of all, they should sign up for my Masterclass because I have a Masterclass now! It takes you through all of those categories, but it needs to represent you. So, put aside the IG for a second and the Pinterest and everything. What are your favorite drinks? What are your favorite flowers? What’s great is that when people walk into a wedding or a holiday party or a shower or whatever it is and you want people to come in and go, “oh my God, this is so them!” Of course they have that because this is what they like! If you can pull from that when you're doing your signature drinks it should represent what you drink. So you want to share that part and obviously we would do Mindy’s Mocktails which would have what I like and my husband loves Old Fashioned and we would do that – he is so old fashioned which he is! But then, that’s how you would personalize these things with music you play, the food you serve, the vows you say -everything comes from within you and trying not to be a copycat!
See, there’s nothing wrong with going to an event and seeing a beautiful bar with the drinks that they serve. You can still have a beautiful bar with drinks that you serve that represent you. Look at everything as inspiration.
AM: I love hearing that. As someone who is the Co-Founder/Creative + Style Dir of Athleisure Media who is also a fashion stylist, I like the concept of mood boarding, pulling all of these different inspirations in and making sure that when I’m dressing our celebrities, I like adding things that speak to them while adding in a layer to it so that it is a little different. But it still feels true to who they are. So I can totally get what you’re saying about that.
MW: Because in our world, the first thing that people go to unfortunately is, “I saw that already!” I’m sure in fashion, you really see that a lot because if someone already wore it, how are you going to change it up? In my world, the competition with event planners is pretty up there. I love to Instagram to do inspiration and to give inspiration, but don’t you think that I don’t get inspiration from there and then put a twist on it where I feel like, “ooo I can make it better” or “I can make it different.” That’s the same with every aspect of celebrating.
AM: You’ve been talking about guest experience. Whether someone is hiring you or creating their event themselves, what should be in your mind when it comes to those that are attending your party regardless of your theme or why they are there?
MW: If you’re having a party, it’s not just about you! You’re inviting people to your event, it’s a gift to them and it’s a gift that just keeps on giving, It cannot be all about yourself. Not when people are coming, bringing a gift, spending money to get there, buying clothes – it’s a gift for both of you. You need to remember that when you are the host or hostess that it’s not going to be all about you.
IG @mindyweiss
PHOTOGRAPHY CREDITS | PG 94-97 Dennis Kwan Photography
Read the DEC ISSUE #84 of Athleisure Mag and see MAKE IT A SIGNATURE | Mindy Weiss in mag.
Featured
HOME FOR THE HOLIDAYS | MARIANNA HEWITT
We caught up with Marianna Hewitt, a well known influencer that took her passion for brands that she loved and personal style to build a brand that is coveted and leaves its consumers wondering about what the next must-have product will be. Summer Fridays has been a brand that we have shared in a number of our roundups over the past few years. We wanted to find out more about about Marianna's approach to the brand, how the line continues to grow its assortment and how she takes time to enjoy her holiday with family and friends as we get into the thick of the season.
ATHLEISURE MAG: We have been fans of yours for a number of years starting way back when you had your lifestyle blog which displayed your visual texture play with neutrals in personal style as well as interior aesthetics. Later, you would go on to create Summer Fridays which we enjoy very much and have shared a number of your products with our readers and are personal fans as well. Why did you want to launch this brand?
MARIANNA HEWITT: Well, being an influencer for so many years and you’re familiar with my content. I love my community, I love my followers and it felt like they wanted something from me that was an extension of me and things that I love. After so many years of posting products, they would ask me if something was vegan, cruelty free, sustainable, if it was good for all skin types – without even knowing, they became a focus group for us. We wanted to dream up that product! You know, you receive so many things and you want to get something that you are excited to try that you love the branding, the packaging and that you love the colors.
So we took all of that information and created Summer Fridays. So Lauren Ireland, my partner and I started working on Summer Fridays in 2016. We launched in 2018 and we’re coming up on 5 years and it has been such an incredible journey. I’m so grateful to not only be an influencer founded brand, but a brand that also works with influencers and it’s so fun because I really value what I bring to other brands so to be able to partner with other creators and to give back to this community of influencers that gave me the career that I have today, I love being able to work with them now today too – so it’s very full circle for me.
AM: We always look forward to your editor packages because you know it's going to be something that is thoughtful and necessary. I love the Jet Lag Mask, the Lip Butter Balm and Body Lotion. I’m constantly stalking your IG to see what’s next. What’s your process like when you’re thinking of bringing new products to the brand and do you have anything new coming up for this holiday season or as we’re looking into the new year?
MH: Our thought process is to be really intentional with the things that we bring out into the world. We want to add products into your routine that you actually want and need and not anything that is unnecessary. We’re still a small indie brand, so there’s only so many things that we can create each year so each of those things have to be really meaningful and things that we think that our community will really love!
So this year, a few of the things that we had were our Lip Balm Butter Sets, so we had an extension of those. We had an SPF that we launched this year too because I live in CA and it’s a little bit gloomy today, but it’s usually sunny and I love to be in the sun and all around the world, but I definitely want to be able to protect my skin no matter where I am. So, launching a sun screen felt very summer for Summer Fridays. We were so excited to have that as it was something that our community really wanted and we really do listen to our customers for the products that they want, the skincare ingredients that they’re looking for and so we create those products for them.
Coming up, we're kind of wrapping up the holiday season, but we have really great launches next year and hopefully, you’ll get them and I think that you will like it!
AM: Looking at your social, you’re always sharing your fun lifestyle as well as interiors. What are some of the things that you’re thinking about when it comes to hosting gatherings for dinner parties and brunches? What are some of your hosting must-haves when it comes to having people over?
MH: I love to entertain, I love having people over and my interior design style was really to invite people over so that they feel comfortable. I like this elevated feeling of my home, but I really wanted people to feel that they could just gather and be together when they come over and that it feels comfortable and not too stuffy! I like to show off my interior design love that I have and it’s so fun to have an excuse to invite people over. I’m super busy and I’m also a very particular person in how I like to have things. My biggest holiday hack is to batch and pre make your cocktails before all your guests come over. What I don’t want to do is that all of my guests come over and I’m in the kitchen making them drinks or they’re trying to make drinks for themselves and they’re not actually gathering with their friends and family together. So by pre-batching that cocktail, it really saves so much time! You can do this in such a cute way. I love glass containers that you can get, you can put all the pre-mixed things together into one container and have it ready to go! That's why I love Astral – any kind of tequila drink is my go-to cocktail. I literally don’t drink anything else except for tequila. So to pre-make these cocktails and everyone knows it’s my favorite, we came up with this really fun recipe. It’s like your classic Paloma, but it has this holiday twist with this Brulee and I am not a bartender by any means, but the fact that I can do this drink and it tastes delicious and it looks beautiful, it’s definitely going to be something that is going to impress your guests.
AM: Is that your signature one?
MH: I love that cocktail, it just feels really great. A normal Paloma anytime of year is perfect and then you have this Brulee one for this time of year for the holidays! I love a Spicy Margarita especially in the summer, so I love to have that then and it’s my go-to cocktail when I’m out. Any type of tequila drink variation is my favorite.
AM: For those that are coming over, what do you suggest that we should have on hand?
MH: A couple of other things that I like to have on hand is of course Summer Fridays Jet Lag Mask. You always want to stay hydrated this time of year because I feel like my skin is so dry with the winter weather and the heat is on inside. Just any kind of lack of moisture in our skin so our Jet Lag Mask is great. Jenni Kayne makes these really beautiful Leather Coasters, so I have a beautiful marble table that I made myself from a slab of marble that I found in a stone yard. So I don’t want to mess up the marble table so I always have coasters everywhere just to make sure that no one is leaving rings on my table when they leave my house. So they look really beautiful but they are functional as well. There are a couple of other things that I love to have at home. I like to eat a lot of gluten-free, grain-free desserts and there’s this bakery here in LA called Sweet Laurel. They have my favorite desserts ever, they ship nationwide and they have a pre-boxed one too so, if you want to make it at home yourself, you can. I recently brought it over to a friend for Thanksgiving and it had all of these different desserts and I can't even tell that these are gluten-free and grain-free because of how delicious they are. You can box them up and make them at home and I definitely recommend trying them out!
BRÛLÉED PALOMA
INGREDIENTS
Juice of ½ Ruby Grapefruit
1oz Fresh Lime Juice
Sparkling Pink Grapefruit Soda
Brown Sugar
GARNISH
Brown Sugar Rim + Brûléed Grapefruit
Slice a grapefruit into discs and place onto a paper towel. Once dry, place grapefruit into a bowl of brown sugar to evenly coat the dry side. Place the slice, sugar side up, under the broiler until the sugar caramelizes. Allow to cool completely before garnishing.
GLASSWARE
Highball Glass
PREPARATION
Combine Astral Tequila, grapefruit juice and lime juice in a cocktail shaker. Add ice and shake. Rim a highball glass with brown sugar and pack with crushed ice. Strain shaker into the glass and top with sparkling pink grapefruit soda. Garnish with a brûléed grapefruit slice.
PHOTO COURTESY | PG 64-67 + PG 144 9LIST STORI3S Marianna Hewitt |
Read the DEC ISSUE #84 of Athleisure Mag and see HOME FOR THE HOLIDAYS | Marianna Hewitt in mag.
Featured
SEEDLIP SOIREE SWEEPSTAKES
Last Fri, we dropped our DEC ISSUE #84 which included an interview with Celebrity Event Planner, Mindy Weiss. She talked about how she got into the industry, how she approaches her work, tips to keep in mind if you’re planning your own event and more. She even talked about her partnership with Seedlip.
Starting today, Jan 3rd through Jan 13th, you can enter the Seedlip Soirée which allows you to keep your spirits high this January and support their ambitions of renewal at the start of the new year! For those that are looking to participate in Dry/Damp January or simply want an alternative to having alcohol in their cocktails - we think that you will want the chance to win a Seedlip Soirée through an Instagram sweepstakes campaign.
Mindy has a few tips and tricks that will put you on the right path to planning the perfect party!
Thoughtful Decor: Make the tablespace a complement to the menu or the theme of the menu by using some of the botanicals in Seedlip in the flower arrangements you dress the table with.
Elevated Offerings: Using a variety of glassware helps to elevate the look of a Seedlip Soiree. Play with various sizes and styles of stemware and ice shapes to give each serve its own look and feel.
Personalization: For any host always on the move, get prepped before the party by pre batching i.e. a punch or creating a cocktail station that makes it simple for guests to create a great tasting Seedlip cocktail. Encourage guests to use a variety of garnishes to inspire their creations through personalized and elevated Seedlip cocktails.
Socialization at the Core: A Seedlip Soiree is a great time to bring people together to entice guests to taste more out of life. Think through who is coming to any event and then include seating place cards to strategically seat select individuals near each other and inspire the best conversations and connections.
Be An Intentional Host: Always prepare your toast in advance. Be thoughtful when you are toasting to an occasion and have a clear, inspiring message that will encourage positive and thoughtful moments at the Seedlip Soiree.
Mindful Party Curation: When curating your decor and party favors for your soiree, support your local shops as a way to give back to your community, seek out products made from recycled or are recyclable materials and reuse what you have at home to alleviate waste post party.
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S2. E13. | ATHLEISURE KITCHEN WITH CHEF JORDAN ANDINO
On today's episode of Athleisure Kitchen, we always love catching up with Restaurateur Chef Jordan Andino of Flip Sigi here in NYC! He has been the cover of Athleisure Mag's ISSUE #35 which we shot at his West Village location back in 2018 and recently, he has appeared in other features as well. In addition to bringing Filipino flavors and a great personality that you can see on a number of his shows, he is always working on his latest project that is bound to be exciting!
We caught up with him ahead of his newest show he's hosting on Netflix, Cook at All Costs which dropped Dec 16th. We also talked with him about his partnership with Allstate! The rise of mocktails has increased for those that don't drink alcohol or are the designated driver. He shares a recipe with us that we can share with guests whether they are a designated driver or simply want to enjoy a cocktail that doesn't have alcohol in it. We also talk about his latest restaurant, Carriage House.
Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. 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.
Read the latest issue of Athleisure Mag.
Featured
UPLIFTING THROUGH VINES | JEN PELKA
When it comes to celebrating a major moment or the fact that you just got through the day, sparkling wine and Champagne is our go-to. There's something about opening the bottle the act of pouring it for yourself or others. Just in time for the holiday season, we caught up Jen Pelka who knows a thing or two about this beverage. We chatted with her to find out how she found her way into food and her path to this bubbly beverage. She shares how she came about launching her much talked about The Riddler which had locations in San Francisco and NY locations and her latest venture, Une Femme. We dig into how this wine empowers, collaborates with others and gives back to charities that benefit women. She also gives us some tips on how we can pair these wines with dishes and how we can purchase them when gifting it to others as a gift or a thank you for inviting us to dinner.
ATHLEISURE MAG: We have been fans of yours for awhile now as The Riddler was such a great spot to go to! So being able to talk to you about Une Femme Wines as well as The Riddler is perfect!
JEN PELKA: Oh thank you! Which one did you go to the one in San Francisco or the one in NY?
AM: The West Village. I remember that I had been following The Riddler’s IG account for awhile and the time, you only had the San Francisco location. But I kept following it because I knew if a location opened up in NY, I’d be there. When you opened it here, I want to say that I was there in the first 6 weeks. The concept and the vibe was so fun!
JP: I’m excited to talk with you and I’m so glad that you enjoyed The Riddler and we know that there were many who liked it and we all hope that it will come back one day.
AM: Before we delve into Une Femme Wines, when did you fall in love with food and what point in your journey did it take you to focusing on wines and champagnes?
JP: I’m really lucky that I grew up in a family that really loved food, restaurants and entertaining. My parents were both home cooks and also my dad’s family was really in the restaurant business so they had diners and delis his whole life growing up. My grandfather was actually the chef of the Ocean County NJ Jail and would come home after work in his whites. He would always have cream puffs or bananas – the two things that would go bad so those are always fun traditions that we had as a family. We always had food around, we always had entertaining around.
So, when I went to college, one of the things that I wanted to do when I graduated was basically to start a restaurant and my parents said, ”you’re crazy, move to NY and get a real job.” That’s what I did but as soon as I was there, I fell in love with restaurants and chefs. It was really at the beginning of chefs coming out into the dining room and being in their whites and I was really lucky. I was at the bar of the restaurant Schiller’s, there was a chef that was down the bar on one of his night’s off and out of his whites reading this book called The Perfectionist: Life and Death in Haute Cuisine, which was about a chef that had 3 Michelin chef stars and lost his star and committed suicide. So we started talking about this book that he was reading and it turned out that he was a chef at the restaurant Daniel on the UES. I had heard that you could work as a stagiaire – essentially an intern and I asked him if I could come in and intern for him. So from Schiller’s to the following weekend I starting stagiairing and I ended up working at Daniel every Sat for a year and a half. I had a job at a hedge fund and I learned so much working in that kitchen. I worked on almost every position on the line with amazing chefs and eventually lobbied to become Daniel Boulud’s research assistant. So that is where it all really began. So it’s in my blood, in my family, but it all really got ignited in 2004/2005 at restaurant Daniel.
AM: That is amazing. I love a good Boulud restaurant and such a great story. So how did that turn into you getting into the wine industry?
JP: I have always loved champagne and sparkling wines. Actually, Schiller’s was the restaurant that my friends and I went to in our 20s and we would always drink Prosecco there. We didn’t understand the difference between Prosecco and Champagne, but we just knew that drinking something bubbly is always really fun and celebratory. Once I was at Daniel, I started learning about traditional Champagnes and then I ended up taking on a job later at the Gilt Groupe, the shopping site. We launched a website called Gilt Taste which was an online food and beverage gourmet site essentially. There, we did a ton of sales with all of the Moet Hennessey Champagnes so Veuve Clicquot, Dom Perignon, Krug etc and that’s where I really started to learn about Champagne by going to the Veuve Clicquot headquarters, doing tastings with them and learning and understanding their wines. It was also about really understanding the Champagne making process. I wouldn’t say that I’m a wine aficionado, but I am definitely a Champagne lover and when it comes to Champagnes and wines in particular, that’s where I really focus and where I have a huge amount of passion.
AM: Such a great story. I love that you turned something that you enjoyed and just spread out and learned as you went along. You have created a safe space for people to understand that information that they need to get which I think is awesome.
JP: Well I think that that was so much of the spirit of what we did at The Riddler. I wanted to create a place, a destination especially for women where they could open up a great bottle of wine, have a really good time and drink really really beautiful wines but not to take the experience of the educational components too seriously. Our team took the development of the wine list very seriously. We treated the wines the wines with a tremendous amount of respect, but for a typical night out, you just want to pop a bottle and have a really good time. It’s our job to curate a really good list and guaranteeing that every guest was going to open something really special and have a really beautiful wine experience. We were not the kind of place that you were given a long list of attributes and education about the wines unless you wanted it. I think that any wine drinker can enjoy really beautiful delicious wines without having to go into the really serious sides of things.
AM: I know whether it was with my friends or if I was being asked by agencies where I wanted to go if we wanted to just hang out over drinks and have some nibbles, The Riddler was always my go-to suggestion! You felt sophisticated being there knowing you’re in this environment and you didn’t feel intimidated and you could enjoy it. It was kind of like, my boyfriend loved a good cigar bar and you could find him at The Carnegie Club, I liked my bubbly and I had The Riddler.
I also loved that you had women made wines there. What was the process like in terms of finding the great wines that you featured there?
JP: Well, the reason why we had women made wines was that all of our investors in both locations were women. So 33 investors in San Francisco and 40 in NY, all women. Many were first time investors some big and some small, but that was really important to me to get together a really great community of women in support of the bars. When you’re looking at a Champagne list with hundreds of Champagnes by the bottle, it’s pretty intimidating. So we tried to find ways into the menu for those that were new to Champagne or exploring a new style of Champagne. For us, we thought it would be really cool to feature women made wines and it turns out that those wines would always outsell every other style of wine on the list. Those were always the most popular. You get 2 girlfriends together who are out for the night and they’re choosing between 100s of wines, of course they are going to pick a wine made by women.
So how we found them was just by doing a huge amount of research, working with distributors, sales people and everybody that had access to Champagne lists and Champagne producers’ wines. We also just proactively asked for women made wines and I see more and more restaurants, retailers, wine shops, websites, etc having a big focus now on diversity, inclusion, interesting voices, interesting producers and we were happy to be part of that 5 years ago. It’s exciting to see that continuing to build.
AM: I would agree with that. I started to notice various places that do highlight that and I always think that there was a place that actually did that before it was a trend. But it’s good to have inclusion no matter how it happens.
JP: Absolutely.
AM: It definitely made me excited to support that initiative. Even though I didn’t know the maker/producer, you were happy that your dollar was supporting her.
JP: Totally, totally. I think you know, I talk to so many people, women especially who just have come to realize that one of the ways that we can make significant change and to bring about equity is by voting with our wallet. I try whenever possible to buy sustainable products and products that give back and I try to learn about the founders of the companies that I am buying products from. It’s not possible for every single thing that we buy to know the provenance, but when you can get curious about it, it’s great. It doesn’t even necessarily mean that you’re spending more – your dollars are going to something that that you believe in.
AM: I’m a big believer that when people understand the process and who is behind certain things, that’s where the connection comes in. Like you could leave whatever company and go to the next one, I know that if I hear your name, you have a focus that’s in a very specific area that I want to support and that’s important to me. I wouldn’t have known that if I hadn’t stalked The Riddler account for awhile and then finally going to the location in NY.
As the Co-Founder of Athleisure Media, I also believe that you need to bring those voices forward.
When you created Une Femme, what was the thought behind this and tell me about this brand.
JP: It really started as our house wine at The Riddler. We found that so many women were buying women made wines that guests would ask us, “how do I know when I go into a retail store or that I’m looking at a wine list, that it is being made by women?” So I thought, why isn’t there a brand for this? So I launched Une Femme as an opportunity to highlight women winemakers whose wine style we already loved and to put them all under one brand. The first wine that we launched was a really beautiful organic grower-producer Champagne from a 5th generation wine producer called Gonet-Medeville, a husband and wife team and we really love their style of wine. It’s elegant and really luxurious wines. They were always wines that when we opened them for friends, they were always surprised and delighted. You may not have heard of the producer, but the wines speak for themselves. So that was the first partnership that we launched and then after, we started looking at the sales at The Riddler and we noticed that the top selling wine was whatever was the most affordable sparkling rosé by the glass. I couldn’t find a sparkling rosé wine in California made by a woman wine maker that I was in love with. So I reached out to a woman who is a great wine producer, Samantha Sheehan – she makes POE and Ultra Violet as well as Mommenpop Vermouths. I said, Sam let's make a rosé together. She agreed and the next one we made was The Callie.
AM: Just got that one! I’ll be enjoying that this weekend, it’s been a very busy 2 weeks, but it will be me and The Callie!
JP: Awww that’s great! I love it! So that wine is a delicious, dry, sparkling rosé predominantly Pinot Noir and Chardonnay. It’s really meant to be an approachable, crowd pleasing, delicious high quality sparkling rosé representative of California wine making. That was the wine that really took off for us. We have since launched a sparkling white wine called The Betty for Betty White. I love that wine. It’s a very dry, very elegant, very nuanced sparkling white wine Chardonnay and Pinot Noir as well. I think that it’s pretty close to rivaling Champagne, you can never truly rival Champagne, but I think that for the price point, it really punches above its weight. I’m so proud of that wine. So for us, Une Femme is all about women made wine makers. All of our wines are made by women wine makers and they give back to charities that benefit women. Our key partners are The Breast Cancer Research Fund and Dress for Success. Both of which are incredibly important to us and that we are really proud to give back to. It’s just been so fun to see the reception to these wines and to the brand and we’re just growing nonstop right now.
AM: That’s so great to hear. So you work with women owned producers in Champagne, Napa and Sonoma – do you think that you will expand to other regions that have women owned producers?
JP: Absolutely, we have been talking a lot about the potential of launching a Prosecco, the potential of launching a Cava, there’s a lot happening right now in the UK in what they’re calling British Fizz which is sparkling wines from the UK and we’re also interested in other areas in the US – North Fork in NY and on up the coast of the West Coast. I think that we will pretty much stick with sparkling wines because it is a passion of ours and we know that so many of our customers love sparkling wines. I think it’s really fun to be able to taste sparkling wines from different regions side by side. Honestly, it’s just what I love!
AM: I love that just by default, your brand is about empowerment, collaboration and giving back. I think that that’s a message that transcends no matter what vertical you work in. Why is it important to have those 3 things which are massive pillars to your brand?
JP: You know, for me, collaboration and support, all of these pieces are just what has gotten me to where I am in my career now. One of the things that I think is so powerful about women is that I think for a long time there was this perception of the mean girl or women being really competitive against each other and I just really feel that that isn’t true anymore. The women that I see succeed are the ones that are helping each other out and are teaming up with collaborative projects and are giving back and that’s who people want to support. I’ve just been incredibly lucky throughout my career to work with amazing women and it’s just so naturally what I lean towards and what I gravitate to is teaming up with women that are doing cool stuff. I will tell you that there is nothing more powerful than female customers who are advocating for something that they love. You get a gaggle of women together talking about something and it’s incredibly powerful.
AM: Especially when you have all of these women come together, we’re more than just one thing and for myself, I Co-founded this magazine, I’m also a fashion stylist and when you start talking over sparkling wine, all of these ideas come out and it gets done. You don’t even think about the red tape that you had to get through – it’s just people sitting down, talking, being vulnerable sharing whatever and moving forward and bringing something together that is bigger than themselves which is really beautiful.
JP: That’s so true! We’ve come a long way these last couple of years. The last couple of years has been so challenging, but I think that through all of the muck, a lot of progress has been made. We still have a lot of work to do.
AM: I think that when you have something so horrific that continues to happen in various ways, you start realizing that you can’t just be in your own corner anymore. You need to do something or just change the perspective. It has been challenging, but I have seen some really beautiful things that have come out. If we were all doing the things that we were doing before, we would be annoyed about what’s going on, but the need to do something else wouldn’t be there so it’s amazing.
Tell me about the Hall of Femme and why was it important to honor women in this way?
JP: So the Hall of Femme is kind of an awards program that we launched in which we decided to honor 365 women a year – a years worth of women that have shattered glass ceilings. The way that you’re selected is that you’re nominated in your community or someone on our team. We have a section on our website where you can nominate women to be included. Every month we honor 30 women from across the country in every possible vertical of business, philanthropy or politics that have shattered the glass ceiling in some way. I believe that you don’t have to be the first person in the world or in history to do something that shatters the glass ceiling. You can be the first woman in your family, your neighborhood, your block or at your college. For each of these women, we spotlight them on our website, across social media and then we also send them this incredible gift which is a crate of sparkling wine from Une Femme and there’s a sheet of stunt glass on the top and they get a hammer and they shatter the glass!
AM: That’s awesome!
JP: It’s amazing, it’s incredible and it gives me goose bumps every single time I watch a woman shatter these glass ceilings. It’s always very emotional. I’ve seen women do it when they were pregnant, I’ve seen them do it with their kids in frame, I’ve seen them do it with their partners and their friends or their team. It’s really such an important commemorative moment to just showcase all of the progress that so many women have made in their own worlds and in their own communities. We’re called Une Femme because we believe it only takes 1 woman to shatter another glass ceiling. There are limitless glass ceilings still above us and I think that we should each have our own personal mission to identify what is that glass ceiling that we want to shatter and to go after it.
AM: I did not know about the crate!
JP: Oh yeah!
AM: Wow, just hearing you say it and thinking about having that moment of knowing, yes I did do that. That’s really nice.
JP: It’s incredible. We have had a lot of people ask us if we will sell these boxes because what a cool thing to send to someone as a gift. So we’re working on trying to figure out how to make that happen. But as of right now, it’s essentially an award that you can be nominated for and it’s been an amazing experience connecting with these 365 women and they are a big part of our community. We reach out to them regularly and collaborate with them and it’s amazing to just be able to showcase some cool stuff that all of these women have done.
AM: With the holiday season upon us, we always love knowing about pairings. Looking at The Callie for example, what are 3 dishes or 3 kinds of snacks that people can enjoy with it?
JP: Great question! I think that The Callie is really great for brunch. Some of my favorite brunch pairings would be a soft scramble egg with for me – crème fraiche and a little caviar and salmon roe – even some lox. That to me is the ultimate brunch opportunity. I also love this wine with tacos – I know that sounds kind of funny!
AM: I love rosé with tacos!
JP: Me too! So a breakfast taco with a fried egg, avocado and some crema would be delicious. I also think about things on the brunch side like a lemon ricotta pancake with blueberries or something like that which would be so good.
But when it comes to the evening, especially holidays, I’m always thinking caviar and potato chips.
AM: Oh yes!
JP: That was our classic go-to dish at The Riddler. It’s the easiest thing to do when you’re at a dinner party or for a holiday party. Just get a bowl of potato chips, caviar and crème fraiche – boom! You don’t have to buy crazy expensive caviar, but that’s always a fun one. It’s interesting that some of the classic Champagne pairings are always things that are fried! French fries are like a #1 best pairing. I know that some people think that that is so crazy. But trust me, next time you’re out at a restaurant. Get fries and a bottle of Champagne – of course a bottle of Une Femme and they are just made for each other. Another one is classic fried chicken. My husband and I sometimes when we are feeling fancy will do a staycation and stay at a beautiful fancy hotel and order room service. We always get chicken fingers and Champagne and let me tell you, it’s so fun and so delicious!
AM: I love that! I love a good Korean Fried Chicken and Champagne. Those two together –
JP: The best! I think that that is so much of what we would always talk about at The Riddler – the high-low. You don’t always have to do the Champagne with caviar. You should do it and you should be drinking it with the kinds of food that you would normally be eating anyway. I actually think that anything that you would think to drink a beer with, you can substitute Champagne or sparkling wine with. They have a lot of similar characteristics. They’re both fizzy, they’re both cold, they have great acidity and they’re a great compliment to anything that has that need to have something thirst quenching with it.
AM: Sometimes you just want something that's high-low. I believe in that concept when I style people and I also believe it when it comes to food. There’s something so satisfying about those flavors coming together and it’s also about normalizing that everyday is a special occasion, especially with all the stuff that we have been through.
JP: You know it! Absolutely. I totally believe that that’s true and I think that it is so important to cheers to yourself and your friends. Everyday should be a special occasion. On the high-low styling, we actually talk as a team about a great amazing outfit, one of my favorites ever is a great pair of Levi’s, a great blazer, a pair of Louboutin’s and a red lip with a great handbag!
AM: Yes!
JP: And so that high-low, I’m always thinking of. We are the red lip to the outfit or to the meal. Like you should be able to do something really really elevated as a final touch on an outfit or a meal, but it doesn’t all need to be fancy. In fact, it’s better when you’ve got the jeans and the white tee with the blazer and the Loubi’s.
AM: It also reflects your personal style as opposed to buying everything off of the mannequin.
JP: Right – absolutely!
AM: What are things that people should think about when they are gifting this holiday season when it comes to wines? Do you have any tips as there are those that haven’t done it before and they get nervous or if they are bringing over a bottle as a thank you for having them over for dinner – what should they be thinking about?
JP: I think that the first thing is that you should go to a store that you like that have a team of people who work there who are not snobs and are nice and that you trust them. You should go in and be honest about your price point – say that you’re looking for a bottle that is $20, $30, $50 or $70. Then proactively tell them that you are looking for a women made wine or a wine made by a BIPOC founder or an LGBTQ founder. The people who work in wine shops love those kinds of assignments and it also encourages them to stock their shelves with more diverse suppliers. I think that you should always think about your guests in mind or gift recipient in mind. What to you do you think that person represents and try to find a wine that pairs with that.
We have all of our wines available for direct shipping across the country with really good gift packs that are launching by the time that this will air, they will be live. They are super super beautiful and they are a great gift. So that is always fun if you are sending something across the country. But it’s also important to shop local and to find wines that I think speak to your personal values.
IG @jenpelka
PHOTOGRAPHY CREDITS | PG 56, 60 TDavis | PG 59 Hale | PG 63, 64 Jordan Wise |
Read the NOV ISSUE #83 of Athleisure Mag and see UPLIFTiNG THROUGH VINES | Jen Pelka in mag.
HOMAGE TO FOOD & CULTURE | CHRIS SCOTT
This month, our cover features Chef Chris Scott who was a finalist in Season 15 of Top Chef in Colorado and brought his technique and culinary view to the show. From that season, he continued to be on our radar as we saw him appear on a number of shows and food-oriented festivals and more. He's always focused on the food, making sure that it educates us on the cultures and regions it comes from as well as ensuring that he continues to reach back and assist chefs that are coming up by sharing knowledge where he can! We caught up with him ahead of the holiday season to dig a little deeper into his background, what he is focusing on with his restaurants, what it's like when you're going through the Top Chef process and his cookbook Homage: Recipes and Stories from an Amish Soul Food Kitchen. His insights on the intersectionality of foods he grew up with as well as how he has created impactful James Beard Foundation dinners is a conversation that we truly enjoyed!
ATHLEISURE MAG: We’re excited to have you as this month’s cover. We have connected via in the past and it’s always great to see you and your food, and what you’re working on!
When did you fall in love with food and when did you know that you wanted to be a chef as a career?
CHEF CHRIS SCOTT: I would say that I fell in love with it when I realized that early on in my career. It was sort of when it became more than just cooking and it became more so a way of life and the way that I understood the power from within the food and what it could do. Not only to sustain our bodies and everything, but what it could do culturally and things of that nature. It became more of a revolutionary kind of platform for me.
AM: How do you define your culinary style?
CHEF CS: My style, it changes from time to time. When you first start out, you're busting out all of your best moves in the beginning. You see that a lot in younger chefs and they really want it to be more about them than it is about the food! So you kind of go through those phases – the up and down and through the ebb and flow. But the older that I get, I understand that it is about the food and it was never really about me so you try really hard to highlight those things as far as food and everything is concerned. It’s about the farmers, it’s about the growing aspect and it’s about all of those things!
My cooking, some of the styles of it, I have been trained in fine dining and I have been doing that for 30+ years. You know I’ve worked in some very high-end spots. Right now, I’m kind of focused in on the food of my ancestors, but I do it all! The focus is really about the food and not about me, you know?
AM: Right!
Tell us about Butterfunk Biscuit Co. I’ve looked at the IG posts over the past few months or so and it’s some drool worthy pictures!
CHEF CS: Yeah! I don’t do the social media on there! I’ve seen it here and there. Butterfunk Biscuit Co is heritage biscuits at its finest. You’re going to be experiencing biscuits that have been passed down for 4 generations and it’s the biscuit that I did on Top Chef that got a lot of notoriety and people were lined up outside of the doors and they still are! But it’s where you can really come and it emphasizes more on Black bakers because I actually do a lot of pastries out of there and I’m going to be expanding into a lot of Rotis and Jeera and everything. So really focusing on chefs that bake from Brown countries. Just really trying to emphacize breads that are made by Brown hands.
AM: We enjoyed your season of Top Chef Season 15 in Colorado. Why did you want to compete on the show? You were a finalist on that season which was amazing and it was great to hear your story!
CHEF CS: It’s funny because that particular season, I did not want to compete! I applied 5 times onto the show and just didn’t get onto it and everything. I read somewhere that over 200,000 chefs apply to the show every year and they choose anywhere from 12-15 people and after awhile, the process is very long. Not only do you have to fill out this intense application – sometimes you hear back and sometimes you don’t. To only have to go through a bunch of Skype calls, to doing tastings, to be flown to different locations around the country – it’s a pretty long process and I didn’t want to have to go through that process for a 6th time!
AM: That’s understandable!
CHEF CS: At that time, my wife and I, we had our youngest kid, so we had a 1 year old and a baby. When I got the call, I turned them down at first and I told my wife, “hey listen, Top Chef called, they wanted me to come and try out for this season, but I told them no.” She said, “call them back and tell them yes!” I said, “how are we going to do this? How are you going to run 2 restaurants and 2 small children if I get on the show?” She said, “don’t worry, we’ll find a way.” So I got on and we found a way.
AM: Well you found a way!
Shortly after that season aired, Cochon 555 happened and that’s where we first met you in person as we were media sponsors of that event here in NY. It was cool to see you as well as other cheftestants from your season there as well. We know that you support other chefs, you do other types of foodie events – why is that so important to you to be able to participate and to present yourself in those spaces with all of those people?
CHEF CS: You know, it’s always good to be able to keep yourself out there and to show people what you’re out there do show people what you’re out there doing and to use that platform sometimes for a bit more than just food. It’s also about talking about how the industry is moving, what’s new or even some new dishes that you might want to be able to highlight. But it’s also important to want to uplift the ones that are coming up behind you as well. I think I did that event with Tyler Anderson (Millwright's, Ta-Que, Bar Piña) and Bruce Kalman (Soulbelly BBQ, BK Brinery) you know back in the day. Actually, there was a Cochon in Aspen while we were filming and we were at the finals and we weren’t supposed to leave the cast house, but we snuck out and went to the Cochon party back then. Not only was it fun, but you get to rub elbows with your colleagues from different parts of the country, but it’s good to kind of lift up the other chefs that are coming up behind you to give them that experience to be there and to also see what’s happening so that in the following years, they can be involved.
AM: We recently saw you on Bobby’s Triple Threat! Love that episode and how was it to be on the show and to taste 2 great chefs going head-to-head and then having to score them and to figure out a winner?
CHEF CS: Right! I mean for that day, it was some good eats for sure!
AM: It looked so good!
CHEF CS: I knew I was going there so I didn’t eat breakfast at all and I went in there ready! But that whole experience was pretty surreal! I knew of Bobby (Amalfi Las Vegas, Bobby’s Burgers, Beat Bobby Flay: Holiday Throwdown) back in the day in my Philly days. He started out on Food Network doing a show called Grillin’ and Chillin’ with Jack McDavid who’s a Philly chef back in the day and they tried to have Jack McDavid who was this country bumpkin dude wearing a farmer’s outfit and Bobby was supposed to be a city boy coming on the scene. Now here we are 20 some years later, he’s still doing it and I’m still doing it and we were just kind of talking about the old days and having the opportunity to be on the show was a great time!
AM: We love that!
We’re excited to learn more about Homage: Recipes and Stories from an Amish Soul Food Kitchen. I live in NY now, but I’m originally from Indianapolis, so I grew up around Amish communities although they were not in my town per se. I never thought about Amish and Soul Food having a connection until I saw you on Top Chef and you were talking about it. Can you tell us why you wrote this book and what that connection is like?
CHEF CS: So the book was written for a bunch of reasons. I think that the first and foremost is that I look at it like it is a love letter passed down from the women that have raised me to my children and their stories kind of run through me. My mother and grandmother passed away before my children were born and there always comes a time in anyone’s life when they kind of want to know where am I from, who are my ancestors, what did they do and what did they eat? So this book really touches base on that, but also with the intermingling of the food and everything. Soul Food to me, is regional and is based on where you are. So wherever you are in the country, is certainly where some of the ingredients will be available to you. For example, my people are from Virginia – tidewater people so you have a lot of that Virginia agriculture a little bit of that coastal stuff with the shad, the shad roe, the blue crab so on and so forth. You keep on going down South - the Gullah Geechees in the Carolinas. It’s more of a rice culture and more African flavors. Keep on going further South, now you’re in the panhandle of Florida, more Creole. Up where I’m from, there are German, Dutch and Amish, so after Emancipation happened, with the Great Migration and everything, by the time I was born, the Southern culture and the Amish culture were already intermingled so that was the only food that I knew. But that happens everywhere because Black people are everywhere!
AM: So what foods are considered Amish foods?
CHEF CS: It’s more of a flavor as opposed to Black Amish. You know the flavors that we bring with us from Africa, through the Caribbean, through the American South and so forth. But once you intermingle it with some of that German technique and flavors, you have acidity and sugars and vinegar and that sweet and sour aspect really plays its role. For example, that Lemonade Fried Chicken that I did on Top Chef and which is also in the book, everybody and their mama is doing some form of tea brined chicken, but I chose to do a lemonade brine. Now it’s not like Country Time, but it is lemon juice, it is hot sauce, it is buttermilk, it is fresh spices and everything. So, it’s more or less, a savory lemon like a marinade like that which is on the border of sweet and savory.
So you have all of those aspects and flavors that are into it as well. So when I talk about the Amish Soul Food, again, it’s not Black Amish food. It’s more like flavor profiles and stuff like that.
AM: You’ve cooked at 9 James Beard Foundation dinners, 5 of them as the lead chef and you also created the first Juneteenth Dinner at the Beard House with Brother Luck (Top Chef Season 15, Beat Bobby Flay, Chopped), Tanya Hopkins (Kwanzaa Menu, James Hemings: Ghost in America’s Kitchen, Savory & Sweet) and Andrea Cheatham (Top Chef Season 15 Runner Up, Alex vs America, Live! with Kelly and Ryan). This dinner is now an annual event. What is it like to cook at Beard House and what was it like to create that iconic meal on Juneteeth?
CHEF CS: It was super special! I also got invited back today and I am going back on Dec 5th.
AM: That’s exciting!
CHEF CS: So it will be #10 which blows my mind, but every single time I walk through those doors, I always intentionally get there first. I always want to be the first person in the room because I remember all of the legendary chefs that came through before me that stood in that same kitchen and I always like to be their first, put my hands on the table and kind of get a feel and play my music, start prepping and just kind of really set the mood and the vibe for everyone that comes through because tonight is my night! That has always been what’s going on and for chefs of color that might be coming through, I always say, “hey, listen. Before you go, call me and I’m going to tell you how you can really make this night special. I kind of have them follow through. As far as Juneteeth, it was special to be the first to do that and I’m really glad that they continued to do so. Like I’ve said, we always want to be able to pull all the others up and there’s a lot of really amazing chefs from generations that are behind me and that are up and coming and that they are already here! For them to be able to have their moment there is special too!
AM: Well, you’re also the chef at the Institute of Culinary Education. Why did you want to add this to your resume as you have done so many things that are so amazing. What was about that that you wanted to be part of it?
CHEF CS: Well, they asked me to come through. It more so started on the ambassador level, where they said here you’re doing great things – why don’t you use our space and we’ll pay you for it. So whenever we have an idea to do something creative, they want to be part of it. So they tell me to come through, use their kitchen, use their food and all I have to do is to document it and kind of teach that to the students. So that’s what we do. But again, it’s always paying it forward and really showing that next generation what it's all about. Again, it's not ever about me. There was a time when it was and when I needed the whole world to know what Chris Scott was doing. But that is so not important. What’s important is that I’m taking all my wisdom, all my experience, all my know how and kind of giving that to the next generation. Even when it’s how to navigate the way through the kitchen as a chef of color – all of those things. It’s so much experience that needs to be passed along.
AM: Couldn’t agree more with this. My background coming from fashion and being the Co-Founder of Athleisure Media, to navigate as a person of color in these spaces it’s not easy. Anytime I can go back and tell people that this is how they need to do it or how to be on set – giving that knowledge is going to help that person who may not have known anything about that. You have to know what you know and how to actually interact with other people.
CHEF CS: Absolutely!
AM: Are there any upcoming projects we can keep an eye out for?
CHEF CS: Well, we’re currently looking for a brick and mortar spot that’s a standalone for Butterfunk Co all over again. We left Brooklyn back in 2019 and we’re sort of looking to get back into it. I’m currently on the 8 city/19 event book tour. I’ll be down at the BayHaven Food & Wine Festival in Charlotte Oct 19th – 23rd for a second time in a row. As you know, that’s pretty much the mecca of Black chefs like all of the who’s who kind of goes there. We’re doing a dinner that Fri and I will also be there on Sat. On Fri, I am doing a seafood dinner with some of my colleagues and on Sat morning, I am doing a book signing and then I’m back on the plane.
PHOTOGRAPHY CREDITS | Front Cover, 16-25, 27 + 29 Courtesy Chris Scott | PG 26 + Back Cover From Homage, ©2022 Chris Scott. Photos © Brittany Conerly |
Read the NOV ISSUE #83 of Athleisure Mag and see HOMAGE TO FOOD & CULTURE | Chef Chris Scott in mag.
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PHOTO CREDIT | Omaha Steaks
GETTING OUR MEALS HOLIDAY READY WITH CHEF DAVID ROSE
As the year comes to an end, entertaining becomes an even bigger part of our activities! Whether it’s a full feast or nibbles and the perfect sips - hanging out with friends, family and co-workers focus on kicking back and letting great conversation flow! Over the past couple of years during a number of summer and winter holidays, we have connected with Chef David Rose to talk about grilling, Omaha Steaks and some of his greatest tips. You can also hear us chat this summer on our podcast episode of Athleisure Kitchen, which was around the 4th of July. So it’s great that we have the opportunity to chat with him again and to find out what he is up to. In addition, you’ll get to hear from him in our DEC ISSUE #84 (drops Dec 30th) to hear him as well as a few of our other faves in NEW YEAR, N3W YOU!
ATHLEISURE MAG: When we last chatted with you, obviously we were talking about your cookbook EGGIN’ as you were doing a number of TV segments on this, you were heading into Essence Fest in New Orleans and you were going to do a segment which we enjoyed watching for Macy’s 4th of July, so it’s always great to connect with you to see what’s going on with you!
CHEF DAVID ROSE: Thank you! It was such a great summer and I had a great time with so many opportunities from going on TV to food festivals and just hanging out with the community of chefs and food enthusiasts! I always like seeing your face and giving you updates on what’s going on with me and Omaha Steaks.
AM: You’re the grilling man. Does it expedite the cooking as opposed to using other appliances?
CHEF DR: Definitely! For me, when you thaw it out and you get it to room temperature before you cook it, grilling is great. The thing that it comes down to when it comes to grilling is knowing your temperature zones. You want to have a hotter side for searing and a cooler or a lower heat side when you want to get to that nice temp. So what I like doing especially when you get to your bigger steaks – that Tomahawk Ribeye, one of my favorites, 36oz – thrilling and delicious. You want to get that to about 10° below your target temperature. So in my case, I like a good rare/medium rare, so I’ll choose a range between 110° and 115°. This way, I will get a nice hard and long sear on the hot side, let it rest, because you want to let your meat rest for 8-10 mins. Something about that grill, that charcoal, that smoke and the flame – it’s that secret ingredient! That’s my flavor of choice when it comes to cooking on the grill. But even when you use the stove, the oven – it’s going to be a hit with Omaha Steaks!
AM: This is good to know! Nothing is worse than having a gorgeous tablescape, the aromas are in the air, you took those pictures for IG, but the food is varying forms of lukewarm temperatures! How do we make sure that all of it stays hot?
CHEF DR: You are not the only one! Actually, a quarter of Americans say that their top stress in holiday meal planning is timing. It’s all about timing! Everybody wants to have hot and ready food at the same time! If I come to your house, and you say that dinner is at 7pm, not 7:01pm or 7:02pm – we better be eating at 7pm! Do as much prep as you can the day before so that you don’t have to feel like you’re hosting and doing a juggling act with the oven and the microwave! Certain sides and desserts can be prepared the day before and be warmed up right before dinner to save on time so that you can focus on those main items, entertaining your guests and spending time with your loved ones because that’s what the holiday is all about - spending time with your guests.
AM: What is your biggest holiday hack that you can share with us?
CHEF DR: My biggest holiday hack is including homemade and pre-prepared foods. Again, hosting can be stressful, so why add more stress and everyone wants to deliver on deliciousness. So it’s ok to not make everything from scratch. It’s alright, it’s ok and it means less time on the kitchen, less stress and more time at the table with loved ones. So mix up the pre-prepared meals and the items with some scratch meals, there’s no shame in the game and it gives you time to hang out with your family for a moment or two and to just have a great time.
We hope that you got some great tips from Chef David Rose and if you have yet to check out Omaha Steaks for yourself, are looking at rounding out your holiday meals this season or gifting someone, we suggest:Butcher’s Deluxe Feast, Tis The Season Gift Collection and/or Joyful Holiday Assortment.
Read the latest issue of Athleisure Mag.
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THE ART OF THE SNACK | GG TOKYO
This month, we know that we're in the thick of the holiday season and we need to have our go-to place in mind for after dinner drinks, holiday hangouts and more! We're excited to introduce you and your tastebuds to GG Tokyo and to let you know what you should order when you arrive!
ATHLEISURE MAG: Who is the executive chef of GG Tokyo and can you share his/her background prior to coming to GG Tokyo?
GG TOKYO: The menu was designed by Bryce Shuman, Executive Chef at GG Tokyo and its sister restaurant Sweetbriar, in collaboration with alumni from Shuko, an acclaimed Japanese restaurant in the East Village. The focus of the menu is on having small plates to share with a group of friends over elevated cocktails.
AM: We were near Golden Gai on a trip a few years back but didn’t get to chance to go there at night. Can you set the scene of what makes Golden Gai have a distinctive vibe as it’s an interesting juxtaposition that’s near high rises and step back into another time.
GGT: GG Tokyo consists of 6 alleys with a couple hundred bars, some so small that only a few people can fit in. Tourists are barred from entry at many, and no photos are allowed to be taken anywhere, yet it is a party all the same.
AM: GG Tokyo is located at Park South Hotel and is noted as a jewel-sized izakaya. What is an izakaya and what can you tell us about the décor/ambiance of this spot?
GGT: An Izakaya is a Japanese bar with many offerings from different styles of Japanese cooking. The ambiance of GG Tokyo celebrates art and culture while creating an inspiring place for a meet-up.
We have various pieces of art located throughout the space that were curated for us by local and international artists. Additionally, we work with a few artists who have work on display that rotate seasonally. The décor is modern but minimalistic to shine light on the art, food, and drink.
AM: How would you describe the vibe of GG Tokyo?
GGT: GG Tokyo is great after work/happy hour hang out spot with a fun and lively vibe! We have great drink specials and a prix fixe menu offering!
AM: Cocktails are a major draw when guests come by. Can you tell me about your Beverage Director Ivan Papic and his background prior to coming here?
GGT: Belegrade born Ivan Papic moved to New York in 1998. He fell in love with the industry, first getting a taste as a bar back for the popular Lot 61.
Most notably he has worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company, sister bar to Employees Only, and venturing into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opening Paul’s Casablanca.
Papic is excited to begin this new chapter acting as Beverage Director at TH/RST Group.
AM: What are 3 cocktails that you suggest that we should try on our next visit?
GGT: Three cocktails that we’d suggest are the Mermaid, Golden Monkey, and Tomodachi.
AM: We assume that you have an interesting sake list – what are 3 that you suggest that we should have?
GGT: The three sake’s that I would recommend are:
Shichi Hon Yari Seven Spearsman, Shiga Saiya Yuki No Bosha Cabin in the Snow, Akita Tatsuriki Kimoto Tokubetsu Junmai, Shizuoka.
AM: If we’re coming for cocktail hour, what are 3 dishes that we should try and what drink should we pair with it?
GGT: Spicy Salmon Hand Roll, Okonomiyaki, Kara-age.
AM: What are 3 appetizers we should have?
GGT: Somen, Gochujang Rice Cakes, Tuna Tartare.
AM: What are 3 main dishes that we should have for dinner that we can enjoy either on our own or to share with friends?
GGT: Three main dishes that we would recommend would be Miso Maple Salmon, Marinated Skirt Steak, Chirashi.
AM: If it’s late-night but we still want to nibble, what do you suggest?
GGT: Anything that’s on the menu; it’s built for that kind of dining.
AM: For those of us that can never get enough sushi, what are rolls that will take our enjoyment of this dish to the next level?
GGT: They are not all rolls, but the GG Roll, Fluke Sashimi, and Crab Pressed Sushi are great picks.
AM: With the holidays upon us, are there events coming up that we should know about? Will you offer a New Year’s Eve promotion etc?
GGT: We will be offering Peking Duck dinners on Christmas Eve and will be throwing a New Years Eve party.
IG @ggtokyo.nyc
PHOTOGRAPHY CREDITS | GG Tokyo
Read the NOV ISSUE #83 of Athleisure Mag and see THE ART OF THE SNACK | GG Tokyo in mag.
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WHERE FOOD IS FAMILY - SERAFINA EXPRESS | VITTORIO ASSAF
Here in NYC, we have a number of restaurants that we enjoy going to that become our neighborhood spots whether we live or work there. One of them is Serafina which is always fun for a lunch meeting, happy hour, celebrating an event or just an average day! We enjoy their menu, the ambiance, the cocktails and the sense that you feel at home regardless of the locations. We've eaten there more times than we can count! We caught up with Vittorio Assaf, founder of Serafina Restaurant Group to talk about this restaurant, their approach to food. We also talked with him about one of their newest additions to the Serafina Family that launched this fall, Serafina Express.
ATHLEISURE MAG: We have been fans of Serafina for well over a decade as the location on W 55th was a go to, countless editor lunches/dinners in Soho and then we attended a media dinner at the location in Tribeca and that became a great go-to as well as location for our cover shoot with the Super Bowl Champs the New England Patriots a few years ago. Before we delve into Serafina Express, can you share with our readers who may not be familiar with Serafina, what kind of cuisine can they expect as well as the atmosphere?
VITTORIO ASSAF: Thank you so much for your loyalty and support, it is overwhelming to read your notes, it make us all very proud and rewards all the efforts and hard work we put into our Serafina Family.
Serafina offers mostly a Northern Italian cuisine that spans as well into Tuscan, Roman (our thin crust pizza) & Neapolitan cuisine.
Common denominator is that we try not to use garlic, with the only exception of a couple of classic dishes like Spaghetti Aglio & Olio Al Pacino, or the Bruschetta.
We also must remember that Italy is a very small country, just about the size of Arizona, and because of proximity many recipes are interconnected from region to region.
AM: I feel that each location has its own vibe and is specific to the neighborhood that it’s in. What factors go into deciding the neighborhood that will be the best fit for the Serafina brand?
VA: We are very proud that each Serafina location shaped its own identity and was able to easily blend and immerse itself into the neighborhood around it.
Most of our locations stem from the multitude of our customers requesting us to come close to where they live. Another factor that plays a role in deciding where we should plant ourselves are statistics, analytics and demographic stats.
AM: Are the menus the same or do the locations have a bit of a twist depending on the one that you’re going to?
VA: The menu is 95% consistent across all locations, with a 5% of variation due to the identity of the neighborhood, many of our customers come for lunch close to their workspaces and come for dinner with their families near their houses, there comes the need to offer a little variation, but at the same time they can still find our staples and their favorites.
AM: What are 3 appetizers whether you’re sitting at the bar or sharing amongst friends that we should get?
VA: Whether you’re sitting at the bar, or sharing amongst friends, our renowned and delicious Black Truffle Pizza can never go wrong. The Bruschetta as well, a dish made with diced tomatoes marinated olive oil for 24 hours, and finally our Carpaccio di Filetto Al Tartufo is phenomenal. Sliced to perfection and coated in a creamy and delicious sauce - it practically melts in your mouth.
AM: What are 3 dishes at Serafina that are a must when you’re coming in for lunch or dinner?
VA: Three dishes that are an absolute when dining at Serafina are the Farfalle al Limoncello, Gnocchi di Mamma and Penne alla Vodka.
AM: In terms of dessert, what are 3 that we should have our eye on?
VA: As for dessert, your eye needs to be on the Berry Tart and Tiramisu. Order the Berry Tart, a Tiramisu and then another Berry Tart for good measure!
AM: I’m always a fan of the cocktails at Serafina and the Tribeca location is always a fave – what are 3 cocktails that we should try?
VA: My go to’s are the Champagne Cocktail, the Jalapeño Margarita and the Strawberry Basil Martini.
AM: We were unable to attend the Grand Opening event for Serafina Express but we know that the offerings there are going to be tasty when we do swing by. What is the thought behind Serafina Express and how is it different from Serafina?
VA: You missed a beautiful night of fun and dancing (and food of course). Next opening let’s make sure you are there! Please let me know when you want to come to Express and I will be there waiting for you with open arms.
Serafina Express was created to meet the needs of those on the go, who refuse to sacrifice quality, even when pressured by the time. With an emphasis on great Italian food & ambiance, value, accessibility, and easy-to-use technology,
Serafina Express is providing the quintessential Serafina experience in a quick and easy manner, while still delivering the Italian elegance they’re known for.
AM: How many Serafina Express locations do you have and are there plans to open more?
VA: Eight locations in total will open in the coming months. There are three already open open at 30 Broad Street, 402 Sixth Avenue and Eighth Street, and 287 Park Avenue South and 22nd Street.
Five more are in the making and in construction as of now: Jackson Avenue and Queens Boulevard; One Gateway Center at Penn Station in Newark; University Place and 12th Street; 84th and Third Avenue; 777 Third Avenue at 48th.
AM: For those who are eating in Serafina Express, can you tell me about the atmosphere?
VA: The atmosphere is relaxed yet upscale but unpretentious
AM: What are 3 pasta dishes that you suggest that we should try at Serafina Express?
VA: Cacio Pepe, Ravioli Pomodorini and the Canelloni.
AM: What are 3 pizzas that we should try?
VA: Margherita with Cherry Tomatoes, Bianca with Arugula and Parmigiano and Buffalo Mozzarella.
AM: Is there a cocktail menu at Serafina Express?
VA: No cocktails, we only serve wine and beer, please stop by for a glass of Rosé Whispering Angel!
AM: What are 3 desserts that you suggest?
VA: The homemade Chocolate Chip Cookie is an absolute favorite, baked twice a day in house, the Baba Al Limoncello, a dessert original from Capri, and obviously the Tiramisu!
AM: Earlier this year, we shared Serafina: Modern Italian Cuisine for Everyday Home Cooking with our readers in our feature known as Bingely Books. Seeing recipes that we have enjoyed from Serafina as well as comfort foods that we can make from home, why did you want to create this book and what were your favorite recipes that are in this book?
VA: Our long overdue cookbook was created to mark 25 years of Serafina. With this book we honored and acknowledged all those who were part of the journey.
PHOTOGRAPHY CREDITS | Serafina Restaurant Group
Read the NOV ISSUE #83 of Athleisure Mag and see WHERE FOOD IS FAMILY - SERAFINA EXPRESS | Vittorio Assaf in mag.
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S2. E12. | ATHLEISURE KITCHEN WITH KATIE LEE BIEGEL
On today's episode of Athleisure Kitchen, It's all about the approach to food whether you're making it or enjoying it. We've been fans of Katie Lee Biegel for a number of years as we love how she simply enjoys telling her story through food. With a hectic holiday season upon us, we wanted to chat with her to talk about her love of food, being a co-host on Food Network's The Kitchen, partaking in Kitchen Therapy as a form of self-care and her thoughts on her bestselling book, Groundswell, being turned into a film on the Hallmark Channel!
Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. 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.
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CERTIFIED HUMANE | AMERICAN HUMANE
You may have seen American Humane certification logos on a number of foods that you have purchased, but may not have known what that meant. We took some time to chat with Dr. Robin Ganzert President and CEO of the first and oldest organization that focuses on animal welfare whether it's in the movie and film industry or when you're selecting your proteins for your next meal!
Their focus is to ensure that ranchers and farmers are abiding by the standards that they have set with scientists and ethicists that they work with. This job focuses on over 1 billion animals in the world and they continue to look for ways to ensure that they have a humane and better life. In addition, they recently released a cookbook The Humane Table: Cooking with Compassion which not only has a number of recipes to enjoy during the holiday or everyday, but it features producers who have this certification which you can make note of as you shop for your next meals.
ATHLEISURE MAG: You are the President and CEO of American Humane, the country’s first national humane organization and the world’s largest certifier of animal welfare. Can you tell us about what this organization is and what the focus is?
DR. ROBIN GANZERT: Well American Humane was actually founded way back in 1877 so we’re almost 150 years old for our nation’s oldest national humane organization and you know us through our rescue work, our work with the military for service dogs and in particular, with Wounded Warrior – you know us through our work to protect animals in Hollywood’s Film and Television sets.
But you also know us through our farm animal program which was the very first of its kind and the largest in the entire world! We have uplifted the humane treatment of farm animals by ensuring that scientists and ethicists are actually providing standards for farmers and ranchers to aspire to and that’s part of the animal humane certified program!
AM: Wow! What are your roles and responsibilities that you do?
DR. RG: I am the CEO of American Humane, so I get the pleasure of actually overseeing this incredible organization. I wear that heavy mantle of responsibility to ensure that animals around the world have a better and more humane life. So when people, ask me what I do, I lead the compassion movement around the world! I have the opportunity to actually motivate and inspire people to be a voice for the animals. That’s one of the reasons why we created The Humane Table: Cooking with Compassion, so that we could open up that conversation about what it means to be humane on our nation’s farm and ranches and now we can celebrate every season being humane.
AM: What does it mean to be American Humane Certified?
DR. RG: To be American Humane Certified means that farmers and ranchers voluntarily agreed to subscribe to over 200 point standards for each type of animal in food production. So when you think about this, it’s 200 standards that ensure animal welfare is uplifted and is determined to be humane. Those standards are coming from the world’s top leading scientists and ethicists who actually determine what it is to be humane. So it’s rooted in solid science and then American Humane ensures that those standards are upheld on farms and nations around our great country. Again, this is the #1 program of its kind and in fact, if you eat a caged free egg which I hope you do enjoy, 90% of the entire cage free egg marketplace is American Humane Certified and we just recently did a survey and we wanted to see if this was a value set – cooking with compassion – that consumers connected with. So we did a survey and we found that 67% of those respondents said that they would want humanely raised products and 70% said that they would choose an American Humane Certified product over one that wasn’t certified. So it tells me that many people and families are coming across their dining room table and are sitting there having discussions about whether or not their protein is ethically sourced and humanely raised. That’s why this program exists and it provides consumers with assurances that animals were humanely treated and importantly, I think that it shows values across our entire civilization and indeed our communities.
AM: Well, I know from a personal standpoint, I have always wanted to make sure that I was eating things that were raised responsibly and having that element.
Obviously it’s always been something that we have promoted! I had no idea that what you guys do, also goes into the film industry as well! This is a massive job!
DR. RG: Yes, we’re the largest certifier of animals around the entire world. I go to bed every night worries about 1.2 billion animals under our care through certification programs, through rescue and other initiatives that we do around the world. 1.2 billion. But yet, my wonderful mother always reminds me there are billions more that need to be certified by American Humane, protected by our science and evidence programs and that’s my mission and that the mission of everyone who works at American Humane.
AM: Tell us about the Humane Table: Cooking with Compassion and what are some of the recipes that are in there that are perfect for the upcoming holiday season?
DR. RG: Thank you for asking! Many of the recipes are from my home, so it’s a very personal effort and I love to cook and entertain and I always love to bring up the topic of what it is to be humane by what we are enjoying on our dining room tables. It’s an important value set and to be able to have those conversations across generations is critical.
So the Humane Table for Thanksgiving holidays would include an incredible Butterball turkey that I will be serving. It’s actually roasted with a beautiful whole butter and citrus sauce. It’s gorgeous, herbs are on the side and it’s a beautiful centerpiece for anyone’s dinner table. I love love love the roasted vegetable and tomato souffle! This features Eggland's Best eggs in it. It’s gorgeous and it makes a great vegetable offering. For every night, there are incredible recipes such as Crispy Pan Roasted Chicken – it’s easy to make and gorgeous. I also again, love to have appetizers like these Pesto Deviled Eggs that I love to make, Sheep Cheese Bruschetta that’s delicious and makes for a great tray when you have guests over during the holiday season for cocktails and beautiful appetizers. The Sheep Cheese Bruschetta is incredible! But this holiday season, I’m changing it up! No more Pecan or Pumpkin Pies for my house! We’re going to do a Carrot Cake so that everyone gets their own mini cake. They’re gorgeous and it’s American Humane certified in terms of the butter and all of the goodies in that beautiful Carrot Cake. So for our Humane Table, we love to celebrate cooking with compassion and having those conversations with people that we entertain – families and friends.
AM: Why was it important for you to create this cookbook and although this is the 1st one, will there be future ones as well?
DR. RG: You betcha on future cookbooks! Actually, there are so many recipes that we want to share with our families and friends and again, it’s about celebrating what is humane and ethically sourced and raised proteins. So there will definitely be more and more cookbooks. But as I look at this wonderful opportunity to celebrate the holidays, we see this as a way to celebrate every holiday season and every day with what it means to be humane. So there are great recipes that are here and there will be another volume in a year or two or so and there’s much for us to do that we can celebrate.
AM: What is the process of giving certification to farmers, ranchers and food producers? If someone is in the food space/food supply chain and wants to have this certification, how do they go about getting that from you?
DR. RG: I love that question, thank you! Farmers and ranchers volunteer to be American Humane Certified. They come to us, they agree to comply to the 200 point standard sets that are created by leading scientists and ethicists. They contact our farm team and our farm team is happy to schedule conversations to showcase what those 200 point standards are and you can visit our website at AmericanHumane.org to see our standards for the Humane Heartland, for our Farm Program and you can actually see what it is to be humane for a chicken, for a cow and it’s wonderful. We’ve also recently launched Aquaculture. There’s a lot of fish in our diet recently and so we do have some salmon recipes in the Humane Table and we’re looking forward to certifying Aquaculture! Those animals and all animals deserve humane life and that’s our mission and we’re here to oversee and to make sure that that happens.
PHOTO COURTESY | American Humane
Read the NOV ISSUE #83 of Athleisure Mag and see CERTIFIED HUMANE | American Humane in mag.
KITCHEN THERAPY | KATIE LEE BIEGEL
It's all about the approach to food whether you're making it or enjoying it. We've been fans of Katie Lee Biegel for a number of years as we love how she simply enjoys telling her story through food. With a hectic holiday season upon us, we wanted to chat with her to talk about her love of food, being a co-host on The Kitchen, partaking in Kitchen Therapy as a form of self-care and her thoughts on her bestselling book being turned into a film on the Hallmark channel!
ATHLEISURE MAG: When did you realize you wanted to work in food?
KATIE LEE BIEGEL: I don’t consider myself a chef, I consider myself a home cook that likes to share what I know. I grew up in my Grandma’s kitchen. I’ve always been cooking my whole life and I realized that I could make it a career, probably 20 years ago when I was in college. I started thinking that this was what I wanted to do and I have been fortunate enough to be able to make it my life’s work and it’s also my hobby and I love to cook!
AM: Which is awesome and we always love seeing you in different shows as you make food so approachable. Love seeing you on The Kitchen, what drew you to want to be on that show?
KLB: Oh gosh, The Kitchen is a dream come true! We’ve been doing that show for almost 10 years now! It’s the best thing that ever happened to me professionally. Those are my people and we have such a good time, we have become family. But it’s also our viewers as well. We have such a loyal following and I love hearing from our viewers on social media. Especially at this time of year, the holidays are when everyone is in the kitchen, everybody is cooking and it's our busiest time. I really believe in making and cooking with an enjoyable experience with people. It doesn’t have to be stressful. I teamed up with Sub-Zero, Wolf and Cove for this Kitchen Therapy initiative which I am so into. I like during the holidays to carve out some me time and to go to the kitchen. It's actually my form of self-care by having those moments of peace in the kitchen when everything else about the holidays can be chaotic.
AM: I love that you say that. I never thought of self-care happening in the kitchen so when I heard about it, I knew that I wanted to know more about this as we’re all about wellness and bringing self-care to other areas, so why not here? Tell me more about your partnership with Sub-Zero, Wolf & Cove.
KLB: I learned that 95% of Americans find cooking to be calming. That actually surprised me because you hear a lot of people getting stressed out about food and what they are cooking. I think when it comes to holiday cooking especially, it’s about making a game plan and carving out that time in your schedule as opposed to waiting until the last minute. I always wait to the last minute to buy gifts and then I’m totally stressed. I got the kitchen part down, I just need to get the gift buying part down and maybe I would have a stress free holiday!
I think that when you can carve out that time and get in the kitchen, whether you’re putting on your favorite music or turning on a holiday movie that you love to watch while you cook or open a bottle of wine if you like. It’s about having that time that’s yours. For me, I get that sense of contentment that I am cooking for my family and loved ones. It makes me feel good, especially if I’m not in a rush.
AM: Why do you think it’s so important that we all need to find ways to do Kitchen Therapy?
KLB: Well I mean, food is what nourishes our bodies right? When you’re taking the time to cook good nourishing food, I think that you’re going to feel good about it. I just did a renovation and I’m here in my kitchen in NYC.
AM: Which is beautiful!
KLB: Thank you! I got my favorite appliances. I got my Sub-Zero fridge, I got my Wolf Range Oven and my Cove Dishwasher. I think that having those appliances that really do their jobs effectively and efficiently makes me feel a sense of ease as well in the kitchen.
AM: Well how can we make cooking an escape from the stress? What are tips that you suggest? Someone such as yourself has already adopted it, but what can people do that makes it a lot easier for them?
KLB: I’m a big believer in making lists. If it’s not written down, I don’t remember it. So I write out my menu, I write out everything that I am going to need to buy at the store and I shop in advance. I know that the refrigerator is going to keep things fresh so I do a lot of cooking in advance as well. Whether it’s making my dressing a couple of days ahead of time and storing it in there. I have a bread pudding back there on the stove. Bread pudding is a fantastic dessert to make in advance, to keep it in the fridge and then to pop it in the oven before dessert time. I can’t stress enough to plan ahead before the holidays.
AM: What are some of your favorite recipes to make especially with these amazing appliances that you have?
KLB: Oh some of my favorite recipes! I’ve got so many! I always look forward to making my Thanksgiving turkey. Some people are intimidated by the turkey, we always joke that it’s a big chicken! Again, allow yourself some time with the turkey.If you have a frozen turkey, allow yourself 1 day for every 5lbs to thaw in your refrigerator. Then I like to do an herb butter under the skin and I do a dry brine and put it back in the refrigerator and then I let it sit out for an hour to come to room temperature before putting it in the oven. Then it’s going to need a good hour to rest after it has come out of the oven. So think about what time you want to start serving your Thanksgiving dinner and work backwards from there.
AM: What plans do you have for the holiday season and what does Katie Lee’s kitchen serving and doing?
KLB: We’ve got a jam packed holiday season! We moved into our new place in the city and we invited my husband’s family to come for Thanksgiving. He has a big family and we’ve got a lot of plans! So, I definitely have to cook in advance. We’ve got plans to go to the Museum of Natural History, we’re going to do a pizza party at one of our favorite places the night before Thanksgiving so that I’m not cooking the night before Thanksgiving. We’re going to the Thanksgiving Day Parade and then we’ve got plans to see the Radio City Rockettes. We’ve got all kinds of plans. We’re going to do a Chinatown night – super excited for it! But I’ve been thinking a lot about our meal and how I am going to time that out. I’m actually going to start cooking on Mon of Thanksgiving week.
AM: Wow! That’s smart!
You’re also the Executive Producer for the Hallmark film, Groundswell which is based on your bestselling debut novel. How exciting has this been for you to be part of this and to see your book become this whole other thing?
KLB: I enjoyed working with Hallmark so much. It was really a dream come true to see my book become a film and it had been a really long time. That book came out in 2011 and I certainly wasn’t expecting that in 2022, to have it become a movie! So it just goes to show that anything can happen!
AM: Exactly!
What are you excited about for the upcoming year as we’re closing this one out which seems crazy to say! Is there anything that we should keep an eye out for?
KLB: I’m really focused on my daughter, I have a 2 year old and she’s going to nursery school this year, so I’m really enjoying all of the things with her school and participating in holiday events with her. As far as professionally, continuing on with The Kitchen, we are in production all year long so I’m constantly writing recipes for The Kitchen and I’d like to do something again in the scripted world. So we’ll see if it’s another movie or if I start writing another book. I’m not exactly sure, but I want to be able to get those creative juices flowing again! I think that when we first become moms, it’s like that part of your brain turns off, because you’re so focused on your child, your baby and now she’s getting to the point where I can begin to start thinking of other things!
AM: Does she help you in the kitchen as well?
KLB: She loves to be in the kitchen and she definitely helps a lot in making messes!
AM: Every little bit helps and that’s why you plan as you know there will be 20mins of “uh-oh!”
KLB: There’s definitely some extra clean up, but it’s so worth it and so much fun!
Katie Lee Biegel is known for having the perfect recipe and especially during the holiday season, she wanted to share her Pumpkin and Chocolate Croissant Bread Pudding that she was talking about that could be made ahead and then heated up when friends and family come over for holiday festivities!
PUMPKIN AND CHOCOLATE CROISSANT BREAD PUDDING
Ingredients
• Nonstick cooking spray, for the baking dish
• 6 large eggs
• 3 cups half-and-half
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 6 chocolate croissants, cut into 1 1/2-inch pieces
• 1 cup semisweet chocolate chips
• Whipped cream or vanilla ice cream, for serving (optional)
• Hot fudge sauce
• Caramel sauce
Directions:
1. Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
2. In a large bowl, whisk the eggs, half-and-half, pumpkin, sugar, salt, pumpkin pie spice, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
3. Preheat the oven to 350° F.
4. Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired. Drizzle with hot fudge sauce and caramel sauce.
PHOTOGRAPHY COURESY | Katie Lee
Read the NOV ISSUE #83 of Athleisure Mag and see KITCHEN THERAPY | Katie Lee Biegel in mag.
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TALES OF THE MOCKTAIL | CHEF JORDAN ANDINO
We always love catching up with Chef/Restaurateur Chef Jordan Andino of big Flip Sigi here in NYC! In addition to bringing Filipino flavors and a great personality that you can see on a number of his shows, he is always working on his latest project that is bound to be exciting!
We caught up with him ahead of his newest show he's hosting on Netflix, Cook at All Costs on Dec 16th, to talk about his partnership with Allstate! The rise of mocktails has increased for those that don't drink alcohol or are the designated driver. He shares a recipe with us as well as how you can enter to win a limited-edition Allstate Good Sips mocktail kit with ingredients, tools and more. The kits are available in limited quantity via sweepstakes now through Dec 8th and you can enter and find out more on their Instagram post!
ATHLEISURE MAG: Obviously you know we are fans of yours and we loved having you as our NOV ISSUE 2018 cover as well as other times you’ve popped up! What is it about the holiday season that you love?
CHEF JORDAN ANDINO: Well listen, I love a lot of things obviously hearing your voice and seeing you again! But really for me, the best thing about the holidays is the fact that you get to be with people and you know, just really celebrate life and celebrate relationships that have really been building throughout the year. Because of that, a lot of people don’t realize that you’re sharing a lot of these times together and you really want to keep the roads safe and that’s why I’m here because Allstate has this legacy for safe driving advocacy and we’ve seen a big growing rise in popularity of mocktails. So they took that and used this climate to help promote safe driving for the entire holiday season.
AM: That’s great to hear and it’s crazy how the mocktail scene has just increased in general whether it’s restaurants adding more interesting cocktails or destinations that only serve them. What can you tell us about mocktails in general for those that may not be familiar with this?
CHEF JA: Ok, so everyone, mocktails is a cocktail without the alcohol. So let’s just put that out there. So then everyone says, why would you have a cocktail without the alcohol? Because! What a lot of people don’t realize is that you drink a cocktail because it will give you a head buzz and it will make you feel all loopy and whatever, but you know what? That’s not the main point! It’s because it’s a social drink and it’s fun to have a cocktail and to be out with people. So now, the alternative to cocktails and in this case, mocktails, are being made so that people can still be out, socialize, enjoy everything that is around you with other people, but all the while ensuring that you will get home safe.
So here, the Allstate Mocktail Collection gives people non-alcoholic options to enjoy not just now during the holidays, but year around as well.
AM: I know that you have created some signature mocktails. What do you suggest that we can have with our friends and family?
CHEF JA: There’s 3 of them that I created. So the 1st one is the 10 and 2. It’s an alcohol free version of an Old Fashioned. Then there’s the Silver Sage, a festive gin inspired one with cranberry, sage and a serrano pepper simple syrup, soda water and of course a sage leaf as a garnish. But the one that I am going to show you is the most important one which is this one right here. This is the Safetini. It’s like a non-alcoholic take on a classic Martini in this beautiful Allstate Blue.
I’m going to make it for you and it’s pretty simple! All you have to do is start with this lovely shaker which I need you to ask me about later so that we can touch on this. You have this shaker with a little bit of ice in it and what we’re going to do is we are going to take one measurement of the blue Curaçao syrup – this is going to give you the sweetness that you need in a drink and it also gives you that blue and a bit of aromatic. Then you're going to have another pour of the lime juice. The lime juice is really going to help you balance the entire drink and to make it delicious and then we’re going to take some mint. The mint has some elements that is two fold it will keep you concentrated, but not just that. It will also keep your drink minty fresh and delicious. So now we’re going to put on the lid and we’re going to shake and now it feels like I’m just the bartender making you drinks like we did before when you came to the restaurant. So take the lid off after shaking and you get that amazing Allstate Blue. Now we’ll top it off with a bit of soda water and there’s your drink with some cranberries right inside and of course a nice sprig of mint to really drive that home – it’s so delicious.
AM: Definitely looks like a fun drink and it’s great that you brought the point home that grabbing a drink is a social type of thing and whether you don’t drink alcohol at all or you are the designated driver, you still want to feel like you have something fun and Instagramable that you can take a picture of but knowing that there isn’t alcohol in there.
You were talking about this shaker – what’s going on with that?
CHEF JA: Ok I appreciate that pitch right there! Starting today, you can visit Allstate’s Instagram page for a chance to win a limited edition Good Sip Mocktail Kit. It comes with all of the ingredients and of course, the highlight of it is this amazing golden shaker! It’s so pretty and it’s perfect for the holidays. You can mix everything and anything in here and it’s a great way to serve up drinks and all the while, there’s no booze in here which means all of the roads are going to be safe thanks to Allstate.
AM: Love that and because I know you’re always on the move and have something going on – you have Flip Sigi, you’ve opened up various locations and you’re always on Food Network as a judge or a host, you’re hosting Cook at All Cost which is coming up on Netflix next month, what can you tell us about this show?
CHEF JA: That’s right! I’m very fortunate, very happy, very grateful! It’s called, Cook at All Costs and it airs on Netflix on Dec 16th – 8 episodes that will be released internationally to every Netflix account in the world! It’s a cooking competition, 3 home cooks are given $25,000 to start at the beginning. They go through 2 rounds that are 45 mins each and they use that money to bid on ingredients that will help them elevate their dish. Then the trick is, whatever money they don’t spend is the money that they take home if they win! It’s a fun kind of strategic part of it. I’m the chef and I go into auction mode so – I’m the chef, I’m the host, I’m the auctioneer and it’s so much fun and I can’t wait for y’all to see it.
AM: That’s super exciting is there anything else that you want us to keep an eye out for? I’m waiting to see when you’re going to be making a cookbook!
CHEF JA: Ok listen, unfortunately cookbooks take 2 years! Believe me, cookbook is in the works! If you really want to know, I have another restaurant opening in the West Village it’s called Carriage House. I’m really excited and it’s actually American Home Style fine dining and we’re launching that right after Thanksgiving! So stay tuned for that as well. It’s a busy busy year!
IG @fork_knife
PHOTOGRAPHY COURTESY | Chef Jordan Andino
Read the NOV ISSUE #83 of Athleisure Mag and see TALES OF THE MOCKTAIL | Chef Jordan Andino in mag.
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S2. E11. | ATHLEISURE KITCHEN WITH JEN PELKA
On today's Athleisure Kitchen, when it comes to celebrating a major moment or the fact that you just got through the day, sparkling wine and Champagne is our go-to. There's something about opening the bottle and the act of pouring it for yourself or others. Just in time for the holiday season, we caught up with Jen Pelka who knows a thing or two about this beverage. We chatted with her to find out how she found her way into food and her path to this bubbly beverage. She shares how she came about launching her much talked about The Riddler which had locations in San Francisco and NY and her latest venture, Une Femme. We dig into how this wine empowers, collaborates with others and gives back to charities that benefit women. She also gives us some tips on how we can pair these wines with dishes and how we can purchase them when gifting it to others as a gift or a thank you for inviting us to dinner.
Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. 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.
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THE ART OF THE SNACK | OSTERIA ACCADEMIA
As we continue into the fall, we're always on the lookout for new restaurants to add when we want to enjoy the company of family and friends. This month, The Art of the Snack takes us to Osteria Accademia. We wanted to find out more about the restaurant, it's aesthetic as well as what we should order. We took some time to catch up with partner, Murat Akinci to find out what we need to know before we come by.
ATHLEISURE MAG: Tell us about the owners of Osteria Accademia and how you and restaurateur Huseyin Ozer of Bodrum and Leyla of the UWS, came together to launch Osteria Accademia?
MURAT AKINCI: We were already working together at Leyla since the very beginning, but our friendship has started around 2002.
AM: What is behind the name and what can you tell me about the aesthetics as it does have a cozy vibe which is especially timely for the fall and upcoming winter season, and this was designed by Matt Murphy of Matt Murphy Design.
MA: Osteria Accademia (Accademia for short) pays homage to classic New York Italian-American restaurants, where delicious meals are served in settings both comfortable and unpretentious. Small & stylish, Osteria Accademia recalls cozy local places you might discover roaming the streets of Rome. The word 'Accademia' means “a life, community, world of schools, teachers and education” and is quite appropriate as the place is close to Columbia University & many schools in the neighborhood. The word is also a reference to a library, a meeting place, and place for conversation — and is the inspiration for our comfortably stylish interior. Some 3500 vintage books repurposed from a decommissioned library line the glowing bookshelves of the room creating an inviting, sound-controlled, and conversation-starting setting to enjoy great food & wine with friends.
AM: Your menu is focused on Italian cuisine with Mediterranean influences – can you tell us more about this approach?
MA: Osteria Accademia brings the best of Italian Cuisine to the Upper West Side with a delicious menu focused on house-made pastas and other timeless favorites, served in an eclectic space for a ‘new local’ dining experience. Accademia’s menu includes house made fresh pastas, plus favorites like Vitello Tonnato, Polpettine, Linguini Vongole, Chicken Parm, and an elevated Linguini della Nonna (Grandma’s Linguini). And don't forget the Vino! Accademia includes select wines from small vineyards throughout Italy, along with beers and Italian sodas.
AM: Your menu is also a nod to the diverse regions of Italy and is a collaboration between Consulting Chef Massimiliano Convertini (Max) and Executive Chef Claudio Cristofoli – can you tell us more about their backgrounds and how they worked together to create this menu?
MA: Max (Massimiliano) and I met working at I Tre Merli in late 1990’s & Max & Chris both worked together at Cipriani’s in Soho at around the same time… Max has been helping us from the beginning to launch the restaurant and introduced us to Chris during our opening phase. Max helped us with our opening menu and now Chef Chris is developing it further as the season is changing. The core of the menu will remain the same theme: Homemade fresh pastas…
AM: What are 3 appetizers that you suggest that we should have when we come in to dine?
MA: Vitello Tonnato, Polpettine and Eggplant Parmigano
We can never pass up on pasta.
AM: What are the three dishes that we must have when coming in with friends and family?
MA: Mafalde, Cacio Pepe Ravioli and Lasagna di Nonna
AM: For Secondi, what are 3 dishes that you suggest?
MA: Chicken Parm, Burger di Agnello and Orata
AM: What are 3 desserts that we should think about sharing with those at our table?
MA: Cheesecake, Cannoli and Tiramisu
AM: Murat, in addition to being a partner, you're the acting General Manager as well as the sommelier, what is his process in pairing wines with the cuisine?
MA: When pairing is concerned it is all about balancing the flavors of food & wine to create an optimal enjoyment of the guests. What is special about curating a wine list is to achieve this balance with selection of wines from minority producers who utilize natural, organic &/or sustainable methods to produce their wines as much as possible while giving authentically an Italian experience …
AM: You opened the beverage program with 10 white wines, 10 red wines and 3 sparkling wines. Can you name your favorite white, red and sparkling wine that you offer (one of each) and from what region they are from and what dish do you suggest could pair well with it?
MA: Alois Lageder, Pinot Grigio $59 - Kale Caesar + Spaghettini Vongole + Fennel Salad
Versante Nord Rosso, Nerello Mascalese $74 - Eggplant Parm + Vitello Tonnato + Mafalde
Fiorini Becco Rosso, Lambrusco $49 - Salumi y Fromaggi + Fritto Misto + Chicken Parm
AM: What are 3 Italian craft beers that you serve there?
MA: Manabrea Ambrata, Manabrea Biondi Torrente and Birra Fragrante
AM: With the fall and winter holiday season approaching, are there any special events that you will have going on that you would like to share with us?
MA: We are in the process of finalizing our planning for holidays.
PHOTOGRAPHY CREDITS | Charissa Fay
Read the OCT ISSUE #82 of Athleisure Mag and see THE ART OF THE SNACK | OSTERIA ACCADEMIA in mag.
Featured
BRINGING MISSISSIPPIS CULINARY SCENE | NICK WALLACE
We hopped into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!
ATHLEISURE MAG: I was such a fan of watching you during Top Chef Season 19 and it’s so great to be able to talk with you right now and as a finalist you showed us your love for food, where you passion came from – when did you realize that you wanted to be a chef?
CHEF NICK WALLACE: So I realized that I wanted to be a chef honestly when I was maybe in my late 20’s. It was something that I always knew that I was good at was cooking. I was cooking as a teenager and I was good at it because my grandmother taught me. But in my late 20’s, I just had to look around my perspective in Mississippi and when I didn’t see that many chefs and executive chefs that were really trying to push it that were of my color, that’s when I said, now it’s time for me to write my story and it’s time for me to ask my elders about the stories that I could reshape who I want to be and that’s when I had my answer!
AM: Your passion for Mississippi whether it’s supporting local producers or giving back via your non-profit Creativity Kitchen to support healthier meals for children and schools is amazing. Why is this so important to you?
CHEF NW: Well, my grandmother told me one thing! When you get things in life, you need to give back just as much. It took me awhile to really figure that out. But the one thing that she was really getting at is that your circle, your environment that’s around you – as you grow up in life, other people need to be able to grow with you and that’s the same way that you should be doing business as well. That’s the reason why I’m in line with Ben’s Original because they have some of the same beliefs and they care about their community.
AM: As the Co-Founder/Creative + Style Director of Athleisure Media, I think about our readers at Athleisure Mag and our listeners of Athleisure Kitchen for Athleisure Studio, they’re busy, they’re always in the mix of doing things. They want to eat well, they want to have healthy meals, they also want to be able to prepare things easily so that they can go from one place to the next. How can they do that, keeping it elevated and also having some hacks whether it’s cooking for themselves or their coupleship or friends and family that come over.
CHEF NW: Yeah, that’s probably one of the most tough things is to cook for 1 individual. Because honestly the way that I was raised, you cook big pots – that’s what you do. You honestly have to bring all of that down and then it’s time that you have to get sandwich bags – it’s not about the Ziplock bag form anymore, things have to be smaller. So, when you’re dicing and pre-prepping you just need to be able to put things into ramekins and put it in your refrigerators because honestly, you don’t need a whole onion. So when you’re cutting things, portion them out – it’s all about portion control when it’s 1 or 2 people, because you will waste a lot and you don’t want to do that.
AM: Absolutely. What are some meals that you suggest that we should have on our radar that are delicious and that can impress guests when they’re coming over to eat with us?
CHEF NW: So, I’m going to give you 2 great recipes here and then we’re going to talk about a lot more that we have. This first one is going to be focused on the Whole Grain Brown Rice which is in the Ready Rice packages. It’s really easy to do, you can put it in the microwave for 3 mins. Take a fresh apple and you’re going to slice and then dice it and incorporate it into some diced red peppers, parsley, green onions, lemon juice, apple cider vinegar and salt and pepper. Once it’s incorporated, add some of the pre-cooked Ben’s Original Ready Rice right into the bowl. This is when you can get kids involved if you have them – you can let them mix and you can have them add ingredients. Maybe they want to see a little more green or red – let them be in charge because when you place this down on your dinner table, you want them to finish this. So you have your sweetness, you have a little bit of acidity, you have protein that’s in there. If you want to add chicken or seafood, you can do that and you can just keep taking this to the next level. But this here is your base!
Your next recipe is going to be Wild Rice. Now this Wild Rice is a favorite. I have been buying these pouches since they have been out there because it’s just so easy. So for this meatball, you don’t have to pre-cook the rice. You’re going to add this rice right into a bowl with ground beef and you’re going to add eggs, milk, salt and pepper and a little garlic. If you have some kids, get them involved again. Letting them mix and reshaping their meatballs. Pop them into a 350˚ oven and in about 12-13 mins, you have some really luscious meatballs that’s right there at your dinner table.
AM: Those are great recipes to add to your meals.
You’ve kind of been talking about this throughout – preparation is always key. What are some items that we should have in our pantries so even when we don’t know what’s going on, when we have these items, they are so versatile that we can create a meal.
can create a meal.
CHEF NW: The good thing about Ben’s Original’s mission is to really save - to save time. You definitely need to have these Ready Rice packages in there because you can get something where you can have Taco Night with Spanish – you can go all kinds of different ways. The Wild Rice is great to pair with a fish. So this here is a great vessel and then in your refrigerator, you really want peppers, onions, squash and eggplant. You want these things that can be in there and you’re already halfway there with a meal. And then you can look at a protein. So when you’re buying meats, have Ziplock bags in your house or a vacuum sealer just so that you can take that one protein and put it in a Ziplock bag, date it and put it right in your freezer. So when you pull out your ready rice and also your veggies, you can go ahead and sauté your veggies or make that salad, pair it up and you have a meal in minutes.
AM: That sounds great!
What are some seasonings that you suggest as 3 go-to’s that we should have in our pantry that we should think about having?
CHEF NW: I’m only going to talk about 1 seasoning!
AM: We expected that!
CHEF NW: I’m going to be very biased on that! This is Nick’s 26. It’s the first seasoning that has ever been incorporated with 26 spices. Think about turmeric, cinnamon, nutmeg, all spice, garlic, etc. It took me awhile to get the ratio down. But the only reason why this seasoning is invented because my grandmother told me that I needed to figure out how to put my personality in a bottle because people like the way that I cook and season food. You can now be your own chef in your own household with Nick’s 26.
AM: We love that!
You’ve been working with Ben’s Originals and like you, they’re also focused on childhood hunger that we’re super passionate about here at Athleisure Media. Can you tell us about initiatives that they are focused on and what they’re doing?
CHEF NW: I’m very delighted to partner with Ben’s Original for the second year now. It’s great! One of the things that Ben’s Original and No Kid Hungry is doing is that they are investing 2.5 million meals. All you have to do is to go into the grocery store and spend up to $1 – that’s all! Just think about if you spend just a few more extra dollars, you never know how far that can go. There’s a lot of kids out there that are in need. Our spirits are aligned because it’s just like my mission. Don’t ignore your community, as we grow – we all grow and that’s just the philosophy! We should all believe that and we need to get on the streets and just start walking and do what we do!
AM: We love to hear that. We love No Kid Hungry and we have worked with them since 2016 and so that is something that we love hearing! $1 impacting such a big thing is amazing!
As mentioned in the beginning, it was great to see you on Top Chef as a finalist and we’ve continued to watch you on Chopped as well. Do you have any other shows coming up that we should have an eye out for? Are you making a cookbook – what’s Nick up to?
CHEF NW: So I am writing a cookbook, it’s called Rooted. It’ll be out soon. It’s got some really really great fantastic recipes in there so it’s going to feature a lot of the different partnerships that I do and a lot of the things that my grandmother pretty much instilled in me. That’s the main thing! And then there’s Mississippi as a whole! I want to be able to put a spotlight – just like Ben’s Original is doing. I want the world to know about us, they need to know about us and I hope that by me going on Top Chef, shows what kind of sophistication that we’re bringing. We're coming hard and we’re believing in our community and we’re coming together as strong as 1!
I did do a show in Food Network Canada that you should probably check out. It’s called Fire Masters, it’s a good show. I started the show off with an old-school recipe from my grandfather. My grandfather passed when I was at a young age, but he showed me this and I’m glad that I had that trick to show to the world, but it’s called Fire Masters and check it out! Soon we have more things to come, but we’re probably going to be a little quiet about it but we have a lot of things in the making!
PHOTO COURTESY | Nick Wallace
Read the OCT ISSUE #82 of Athleisure Mag and see BRINGING MISSISSIPPI’S CULINARY SCENE | Nick Wallace in mag.
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