THE ART OF THE SNACK | HERITAGE GRAND BAKERY, HERITAGE GRAND RESTAURANT AND PIZZA BAR

Bryant Park has also been a neighborhood that we have enjoyed having power lunches and dinners as well as having amazing views of library and the large greenspace! In this month's The Art of the Snack, we head over to this storied area to pop into Heritage Grand Bakery, Heritage Grand Restaurant and Pizza Bar!

We love that whether you're looking for a bakery that allows you to get great to-go items for breakfast and lunch whether you're heading back to the office or eating in the park. In addition, there is a stunning restaurant that is perfect for breakfast, lunch, dinner, and happy hour. We took some time to sit down to talk with Managing Partner, Lou Ramirez to find out more about these spaces, what is offered, and what we should think about ordering on our next visit!

ATHLEISURE MAG: Before we delve into Heritage Grand Bakery, Grand Restaurant and Pizza Bar, Please tell me about Lou Ramirez's background as he has been part of some of our favorites including Fig & Olive!

LOU RAMIREZ: My experience in the hospitality world began as a manager at BR Guest Hospitality Group. I then advanced to Director of Food and Beverage at Boutique Hotels & Resorts. Leveraging my expertise, I became Director of Operations at Le Pain Quotidien, successfully launching 18 locations in NYC and LA. This success led me to Fig & Olive, a concept I started with the founder, opening 3 locations in the city.

Subsequently, I co-founded Maison Kayser with Eric Kayser, overseeing the construction of over a dozen stores. Returning to Le Pain Quotidien as the President and Head of US Operations, I played a key role in reinventing their brand image. Drawing on my experience in hospitality and deep knowledge, I founded Nicloubella Management, an entrepreneurial consulting company created to assist established overseas companies looking to break into the US marketplace.

AM: It seems like there are 2 concepts with the bakery as well as the restaurant. Can you tell us about how the concept came about and why you wanted to have a bakery and a restaurant?

LR: I founded Heritage Grand with my partners, Luc Boulet and Alex Garese. Luc is a renowned master baker from France, coming from a lineage of 4 generations of bakers. Alex is the founder of the acclaimed Wolkonsky Bakery, making us all seasoned veterans in the world of bread and pastry. Our vision was to open a bakery and restaurant showcasing our Ancient Grains which are milled in-house.

AM: In looking at the bakery, can you speak to the decision to focus on health-conscious baking and cooking techniques, Ancient Grains and Artisanal Milling Techniques?

LR: We are very passionate about health-conscious and environmentally friendly foods and preparation techniques. We believe “you are what you eat," what you put into your body is what you get out of it. Natural, artisanal foods nourish our minds and bodies and energize our spirit, and that’s the effect we’d like to leave on our guests.

AM: What are the health benefits to cultivating the grains in this way?

LR: Our grains contain an accentuated value in lipids and carotenes, which give the bread a beautiful cream color and signature aroma, as well as making it optimal for baking and pastry making. Health benefits include ease of digestibility, high nutritional value, and low allergenic potential.

AM: Focusing on Heritage Grand Bakery, there is quite an extensive offering from coffees, teas, pressed juices etc. What are 3 coffees cold or hot that you suggest as we head into the summer months?

LR: At Heritage Grand, we use a highly dynamized water filtration system, essentially mirroring water’s natural journey through the mountains using motion, magnetism, and natural minerals. This results in energized water with improved taste and texture, as well as better hydration. We use this water as the foundation for all of our brewed beverages. 3 coffees we’d recommend as the weather warms are our signature Roast Heritage Drip Coffee, our house blend made with different coffee blends from across the globe, the Iced Red-Eye, a double shot of our specialty roast espresso poured over our signature coffee blend served on ice, and our Finca Bernina Red Honey Geisha poured over coffee from Costa Rica.

AM: What are 3 teas, hot or cold that you suggest that we should have in mind when visiting?

LR: Our Hot and Cold teas are sourced from historic tea-growing regions in dirrect collaboration with the farmers. I would recommend the Chai Latte, a spiced latte made with chai spices; Matcha Latte and Tieguanyin Oolong Tea made with oolong tea from China.

AM: On your BAKERY menu, you have a selection of Viennoiseries. What does Viennoiseries mean and what are 3 that we should try on our next visit?

LR: Viennoiseries are breakfast pastries typically modeled after the style of pastry that originated in Vienna, Austria. Executive Head Pastry Chef Damien Herrgott expertly creates the viennoiseries and pastries, and while all delicious, we’d recommend Pistachio Cruffin, muffin-shaped croissant dough filled with pistachio pastry cream; Plie au Chocolat, buttery, flaky croissant dough folded and filled with vanilla pastry cream and dark chocolate chips; Apricot Danish, croissant dough filled with a mixture of pastry cream and apricots.

AM: The Bakery menu also has Muffins/Cruffins/Baked Goods! What is a Cruffin and what are 3 that you suggest that we should have?

LR: Inspired by the French brioche pastry, a cruffin is the hybrid of a croissant and muffin. We’d suggest our Chocolate, Vanilla, and Pistachio Cruffins, muffin-shaped croissant dough filled with chocolate, vanilla, and pistachio pastry creams.

AM: What are 3 pastries that you suggest for breakfast?

LR: In our Restautant we just started weekend Brunch and have several classics but in our Bakery, Our Egg Sandwiches and vienoisseriie are really the best sellers for breakfast, like the Lemon Raspberry Danish, Croissant, and Pain au Chocolate. But for those with a particular sweet tooth, perhaps our Espresso Tart to start your day with a kick; Coffee Ganache and Coffee-Soaked Lady Fingers, topped with espresso Cremieux and white chocolate coffee glaze. Next, the Montebello, a decadent way to get your fruits in early in the day, pistachio almond hazelnut cake topped with pistachio mouse, fresh raspberries, and chopped pistachios; Ispahan, a colorful and vibrant rose-colored raspberry macaron filled with rose buttercream and chopped lychee with fresh raspberries and garnished with a rose petal.

AM: What are 3 G&G Sandwiches that you would suggest when you're heading over to Bryant Park to enjoy an outdoor lunch?

LR: A refreshing Caprese Sandwich on a savory olive roll to beat the heat, French baguette with fresh mozzarella, tomato, fresh basil pine and pesto; Tunisian Niçoise Sandwich, tuna salad mix, hard-boiled egg, red pepper, arugula, and olives on Pan Bagnat bun; our classic Pariseinne with ham gruyere butter and cornichon on a fresh baguette.

AM: What are 3 Savory options from the Restaurant that you suggest?

LR: Branzino topped with pistachio chermoula, served with a side of haricot vert and charred lemon, Ancient Grains Spaghetti—a vegetarian option— population wheat pasta with roasted mushroom and garlic, sprinkled with rich Parmigiano. Pizzas and flatbreads, Moroccan Spiced Lamb Flatbread, spiced ground lamb, pickled shallots, and a drizzle of citrus labneh on a thin, crisp flatbread made from 100% Ancient Grain population wheat

AM: You have a number of breads that you offer that people can purchase, what are 3 that are perfect to bring when you're thinking of bringing it to a dinner atsomeone's home?

LR: Our Executive Head Baker Mark Fiorentino (formerly of Daniel, Café Boulud), along with his dedicated team of bakers arrive throughout the night to mill the wheat, mix and roll the dough, and craft the fresh bread every morning. We’d recommend Hudson Valley Sourdough, naturally leavened sourdough bread made with locally grown and milled flour; Our Proprietary Population Wheat, 17 ancient grain varieties of wheat are blended to create the whole wheat; Spelt Bread, made with 100% spelt flour milled exclusively on-site.

AM: Tell us about the culinary journey of Executive Chef Steve Pereyda from where he trained and kitchens he worked in prior to coming to Heritage Restaurant and Pizza Bar.

LR: Our newly appointed Executive Chef Steve Pereyda is a distinguished graduate of Texas Culinary Academy, He began his culinary journey at Los Angeles’s Michelin-starred Hatfield, under Chef Quinn Hatfield, moving on to The Baazar by José Andrés in Beverly Hills, before relocating to to NYC and ascending to Sous Chef at Aureole Restaurant, Chef Charlie Palmer’s iconic flagship restaurant in NYC, renowned for its 13 Michelin stars and two James Beard awards. Under the guidance of Chef Palmer, Chef Pereyda honed his skills in New American cuisine, before moving on to the Michelin-starred Rouge Tomate. Once Rouge Tomate shuttered in 2018, Pereyda assisted in opening Mercado Little Spain by José Andrés, as well as AperiBar with Charlie Palmer.

AM: It truly feels that Heritage has options that take you from Breakfast, Lunch, and Dinner! You also have one of our favorite meals of the week, Brunch. What are 3 brunch dishes that we can enjoy with friends and family?

LR: Polenta Soufflé Toast with mushroom; creamy polenta with fried eggs, mushroom bechamel, and parmigiano; Moroccan Lamb Burger, lamb merguez, harissa aioli, peppers and onions on a homemade brioche bun and served with za’atar fries; Thin crust Diavola pizza with spicy soppressata, fior di latte, tomato, and drizzled with chili oil.

AM: What are 3 dishes that are perfect to enjoy for lunch?

LR: Ancient Grains Salad--a vegan option--arugula, cherry tomato, apple, shallots, toasted seeds, and topped with feta, drizzled with lemon vinaigrette; Crispy Skin Salmon—a gluten-free option—salmon with fennel and piquillo pepper, served with a bed of couscous and charred lemon; Clam Pie, fresh littleneck clams with oregano, garlic, white wine, lemon, chili, pecorino, and breadcrumbs.

AM: Tell us about Happy Hour!

LR: Happy Hour is served on weekdays from 3 p.m. – 6 p.m., for dine-in customers only. Specials include $10 Neapolitan or thin crust Margherita pizza, $10 glasses of red, white, and rosé wines, as well as $10 signature craft cocktails.

AM: What are 3 dishes that we should have in mind for dinner?

LR: Grilled Hanger Steak served with a generous portion of za’atar fries, persillade, and arugula with lemon vinaigrette; Wild Mushroom Thin Crust Pizza, with oyster mushrooms, pickled shallot, caciocavallo, and pecorino; Tagliatielle Veal Ragu, braised veal, cipollini, mushroom, pecorino toscano, with population wheat breadcrumbs

AM: What are 3 cocktails that we can enjoy for the Summer?

LR: The refreshing Mezcal Paloma, a blend of union mezcal, Giffard pamplemousse, grapefruit, agave, and lime; The Raspberry Flamenco, a mix of Tanqueray Seville gin, raspberry, egg white, and lemon; the Cucumber Basil Gimlet; ALB vodka, cucumber, agave, and lime.

AM: Tell us about the ambiance and design of both spaces that are located in this historic Bryant Park neighborhood!

LR: The interior design of the restaurant and bakery, by Patricia Joseph in collaboration with Silvia Zofio of SZprojects, seamlessly flow into one another, drawing inspiration from ancient Mediterranean ruins unearthed in the heart of NYC. Anchoring the dining room are two large wood-burning ovens named Patience and Fortitude, after the marble lions that watch over the historic New York Public Library and Bryant Park, across the street from the restaurant. The walls are designed with stone shaved from a mountain to give it a grotto feel, complemented by accents of creamy white Venetian plaster and a soothing glow from soft white light, curated by award-winning lighting designer Herve Descotts L’Observatoire. The dining room is adorned with custom-made banquettes, chairs, and tables designed to evoke the restaurant's Mediterranean feel. Additionally, the private event space on the mezzanine level is ideal for hosting private gatherings, corporate meetings, celebrations, televised sports events or award shows, rehearsal dinners, baby showers, and more.

AM: Are there any special events taking place that you would like to share that are taking place this summer?

LR: Our Private event space is always buzzing with celebrations, parties, corporate power events, sports viewings, showers, and we will start creating culinary social experiences in the fall like pizza or pasta making classes.

IG @heritagegrandbakery

PHOTOGRAPHY COURTESY | Heritage Grand Bakery, Restaurant and Pizza Bar

Read the MAY ISSUE #101 of Athleisure Mag and see THE ART OF THE SNACK | Heritage Grand Bakery, Heritage Grand Restaurant and Pizza Bar in mag.

ATHLEISURE LIST | HOT BONES

When you're in Detroit, head to HOT BONES which opened December 2023. HOT BONES' speaks to:

• Hot yoga and pilates classes which range from 85-100F, using an advanced infrared heating system, that heats the body from the inside. They believe that their community deserves the benefit of both modalities without multuple memberships. For Pilates, they offer HIIT Pilates and a Sculpt Pilates class, For Yoga, they have Sculpt Yoga (with weights), Power Yoga, Slow Flow Yoga, and Restorative Yoga.

• Hot bone broth is made and sold in small batches of beef and chicken bone broth made from organic bones that simmer for 48 hours.

• Hot architectural bones, as the studio is located in an adaptive reuse building with beautiful historic architectural bones.

• Hot Bones, believes that every person, despite ethnicity, body type, and socio-economic background, is made from the same bones.

For centuries, bone broth has been a foundation for health, immunity and healing in most cultures — ramen, pho, matzo ball soup, brodo, and chicken noodle soup to name a few. Bone broth is beneficial for:

• Recovery and athletic performance: Post-workout recovery that replenishes essential nutrients and promotes muscle repair and growth.

• Joint and bone strength: Collagen to strengthen bones, reduce joint pain, and improve mobility.

• Electrolytes & other nutrients: Nutritional powerhouse, containing essential vitamins, minerals, and amino acids such as glycine and proline to support a healthy immune system and overall well-being.

• Detoxification and immunity boost: Rich nutrients boost the immune system, assisting the body in fighting off illnesses and infections.

• Improved sleep: Amino acid glycine has a calming effect on the body to improve sleep quality.

• Social connection: Opportunity to connect with friends after class when endorphins are released to reduce stress and improve mood. Before and after classes, people often meet in the lobby or outdoor patio to connect while sipping on a cup of bone broth. The studio is thoughtfully designed to feel like an extension of a curated home and has a collection of print publications from the local magazine store.

While at the studio, enjoy all necessary equipment, including mats, towels, weights, resistance brands, and balls at no cost for each guest.

HOT BONES

2895 E Grand Blvd,

Detroit MI 48202

hotbonesdetroit.com

IG @hotbonesdetroit

PHOTO CREDIT | Christina Stoever

Read the MAY ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | Hot Bones in mag.

A&W ROOT BEER FLOATS FOR LIFE FOR CENTENARIANS+

 This year, A&W Restaurants is celebrating their 105th Birthday and they are doing it with Granfluencer, Baddiewinkle along with a great deal for one of the greatest generations. One of America’s oldest franchises starting this month will give anyone over 100 years old a free Root Beer Float for life! When we think about A&W we think of their hotdogs, floats, being outside and enjoying this combo together whether you’re with friends or family and a great sense of nostalgia!

On Jun 20th, 1919 Roy W Allen co-founded and opened his first restaurant in Lodi, California during a homecoming celebration for WWI veterans. All of these years later, the iconic floats continue to be used and enjoyed in their frosty glass mugs. In addition, the brand supports military veterans in its ongoing work with Disabled American Veterans. These free floats for life for centurians represent over 108,000 people in the US and the brand wants to support this generation of people. The brand partnered with 2 people of this group who are both WWII veterans 104 year old Hazel Calloway and 100 year old Glendell Bennett. By partnering with Baddiewinkle who is 95, they can continue to spread their message through her millions of social media as she shows how her personal style and love for life is something that she embraces to the fullest!

Although this social influencer is not of age to partake in this lifetime promotion, those who are qualifying customers can visit any A&W franchise with identification in order to have their Root Beer Float! For those who are over 13 and not 100, you can get a free Root Beer Float every year on your birthday. Of course as we continue to navigate Summer energy, you can enjoy great classics including burgers and cheese curds by joining Rooty’s Mug Club.

THE 9LIST 9M3NU

Read the MAY ISSUE #94 of Athleisure Mag and see THE 9LIST | 9M3NU in mag.

PRE-COVERAGE BAR CONVENT BROOKLYN

We go to a number of events throughout the year that involve an array of product and brand launches. It's always great to see what is coming out and those that are involved behind those brands. Bar Convent Brooklyn is in its 6th year and is for the industry professionals from bar and restaurant owners, mixologists, educators, and more to come together. We have the opportunity to to meet brands new and old as well as to try brands. Whether you're hitting the show floor, the Main Stages for education, parties, and more this event really does celebrate the community and you leave wuth a bigger understanding of spirits as well as seeing trends that you'll notice when you're at your favorite spot.

We wanted to sit down to find out more about this event, why it's located in Brooklyn, what it takes to put on this 2 Day event that takes place June 11th and 12th at Industry City and more. We talked with event industry veteran, Jackie Willuams, Event Vice President of RX (the organization that puts on trade events of this nature) to have these questions and more answered!

ATHLEISURE MAG: It’s always great to go to industry events and there are some that we have gone to that we have seen it from its debut season forward! When BCB launched in 2018, we headed to Greenpoint to check out the vendors, programming, education, and parties that took place and then we came back again in that neighborhood in 2019. Now in it’s 6th year, we’re looking forward to attending again in Industry City. So it’s amazing to see how it’s progressed over the 6 years that it has been in existence!

JACKIE WILLIAMS: Yeah, it’s pretty crazy! The fact that it has been 6 years and yet it’s only been 6 years, it’s just you blink and it’s gone!

AM: Before we delve into talking about BCB and this year’s events, I’d love to know about your background and how you came into BCB.

JW: For sure! How did I come to BCB? Well, I’ve worked in the tradeshow world for 18 years. I have been at RX for just over 15 years. I started out in Marketing, I have worked at a ton of our events from jewelry to security, to publishing, and then I ran marketing for all of our consumer events for awhile. And then, when the opportunity came up for BCB, I said, yes sign me up! I was running a different event at the time and the event I was running was the exact same dates as BCB so I would see the pictures online and I was in Manhattan and BCB was in Greenpoint at that time and I was like, man, I want to be able to check that out! I think that this will be my year 4 of running it in Brooklyn and I said, yes absolutely! This is amazing and I was so excited to be part of it. Since then, it has been such a good old time in trying to do a groovy event and keep growing to support the industry. It has been amazing.

AM: We love hearing that story and hearing about your time with RX. We’ve been from the fashion and accessories side attending the JCK shows for as long as I can remember!

JW: Oh yeah! I used to work on the JCK portfolio for a little while.

It’s such a small world in terms of how it all just comes together and is full circle. I used to help out with Agenda and a couple of the other events that we did.

AM: You’re known as someone who does these large scale events. What is your role as an Events Vice President as I know you must have 80 hands going!

JW: I have a lot going on. As the Events Vice President, I do a little bit of everything. I oversee the strategy down to the execution I do have a large team and they are excellent at what they do, right? We have a Registration Manager, a couple of Operation Managers, a Marketing team, and it’s about keeping it together and organized and being able to function as a well run machine. So there is a lot going on and there is a lot going on in my brain at all times. My notebooks are always constantly full. It’s a little bit of everything that I touch.

AM: We can only imagine.

What is an average week like in terms of getting this event together. What is it like when you’re a year out planning the next event, what’s in that month, and what’s that week of life?

JW: Yeah, so – one of the things that I love about doing events is that we don't do the same thing everyday and we don’t do the same thing every week which kind of makes it exciting!

So we actually start more than a year before the next event.

AM: Really?

JW: Yeah, so right now, we’re pretty far down on the logistical side of 2025, we have our dates, we’re finalizing our floorplan, setting up our systems so we’re ready to sell booth space for 2025. We’re working on what our event creative for ’25 is going to look like and we’re zhuzhing it up for what it’s going to look like then.

Immediately following the event is when we get into strategy. We’re looking at the post event surveys that we sent out, doing group conversations with our vendors and our partners, and internally we talk about what we can improve upon. We talk about what went well and we always want to continue to do what we went well on. We also look at where we fell short. How can we come together collectively and make the event better? Whether the registration line was too long and we needed to add more tables – we need to increase our registration space or if people want to see more food offerings – how can we get some more food trucks into the mix? Those kinds of things, every single survey, I read every single word of it. So do a lot of the other members of our team as well. So that year out, we’re looking at diving in to see how we can improve on those things. We continue that as we start selling, hitting the road and talking to customers.

I would say at 4 months out, that’s when things get really crazy! That’s because that is when registration is opening and we’re trying to get all of the logistics for the exhibitor manual, move in time, compliance information, the Certificate of Insurance they need. At this point, it's about finalizing all of the education.

As we get closer, it’s about answering all of the questions whether it’s a customer or someone internal coming up with new ideas or experiences. Right now we’re about a month out and I don’t really sleep much at this point! I just want to be there for our customers and the ramp up to the event and to support our internal team. At this point, I’m just trying to get through all of those emails and phone calls.

A week out, we get to the event and we start building it up from laying down the turf, marking the floorplan, building the registration tent, working with our General Contractor on when we will accept freight, when the floral goes out – our production schedule is an Event Planner’s dream. It’s long, color coordinated, very detailed, but I have an amazing team to help and they are the ones that really deserve all of the credit for their hard work.

AM: Wow it’s intense!

Why was this show created and what was the decision to have it in Brooklyn?

JW: BCB started in Berlin many years ago and it was very small and a couple of bartenders and brands got together and Bar Convent Berlin has really grown to be the largest international beverage event which is amazing. If you haven’ gone, I suggest you do!

AM: It has been on our list.

JW: It’s a very impressive event! So we brought BCB to Brooklyn in 2018. We were working with our counterparts in Berlin to see if this made sense. Do people want this? We had those conversations with our brands and the exhibitors. We spent a lot of time talking with bartenders, owners, influencers, and navigated the landscape of the bar and bev scene in the US. Brooklyn felt like a natural fit, right? NY is an easy place to get to in terms of the States and globally as well. The heart and soul of Brooklyn, the creativity and the culture that is Brooklyn made it make sense for it to be in Brooklyn. So that's where it landed. We were at the Brooklyn Expo Center in 2018 to 2021 which was our last event there and then we moved to Industry City in 2022 and this was just an amazing place! We have been able to grow and connect with the folks that have their businesses there and it’s been a cool vibe!

AM: We’re excited as attending the first 2 years left such an amazing impression. So we can’t wait to check it out this year!

Last Dec, we did an interview with Lynnette Marrero who we know is your Head Educator at BCB.

JW: Oh I love Lynnette! She is amazing!

AM: It was so exciting to be able to talk with her as she’s such an OG in the space and we talked about a number of the places she worked at which was a bit of nostalgia for us as we were going to those spots so it’s interesting how things happen within a period of time.

In her interview in addition to other projects she is involved in, she really drove home the education component of BCB. What are the different things that take place that attendees should be aware of?

JW: For education, we have 4 different stages and they run all day, both days of the event. Our Main Stage is curated by our Education Committee which Lynnette is our Head of Communication, there are 14 sessions on our Main Stage over the course of the 2 days. 13 of them come with your badge and are free and is first-come-first-serve. The 14th one focuses on leadership and that is our Lunch & Learn. That happens on Wed, Alison Anne is hosting that session and it is a separately paid ticket. With that comes access to the session, lunch, as well as gift bags. So we’re really excited to introduce that this year.

We then have 2 other stages called our Liquid Lounges. These are really our brand stages where our brands get up and speak on different topics. But it allows our visitors to have an opportunity to sample. So as XY exhibitor is up there talking about their product, you will get a sample of up to 6 products that you can taste, smell, and see as they’re speaking. So it’s like being able to put liquid to lips during the education. Our last stage is Park Street University which our partners at Park Street, they curate it, they run it, and that stage is located in Building 8 on the 2nd floor and again it runs both days and those sessions are really geared towards the brands, exhibitors, and marketing. So that’s awesome in terms of education.

But we do have other activations that are going on throughout the course of the 2 days. William Grant and Sons is sponsoring our Opening Night Party on Tues night. We have our Welcome Cocktails so as soon as you walk in, Zamora Brand is sponsoring that so that’s the first opportunity once you get through registration. We have our courtyard bars and our new bar on 34th Street. For the 1st time we are also doing an event from 5-7 on Tues that will be located on 34th Street and it’s the BCB Street Party so we will have some live music. There will be some entertainment and an opportunity to sample, mingle, and network with other visitors on Tues.

AM: That is exciting and what a full calendar over those 2 days!

What are 3 events that you’re excited about or 3 events taking place over the 2 days that we should highlight?

JW: So I’m really excited for the Street Party! I think that it’s going to be really cool and different. Who doesn’t love live music and this event will be on Tues from 5-7 and it will feature music and lawn games and a variety of other entertainment! But it’s really about the connections and being able to network.

We have also added the Writer’s Block for the 2024 event. So we will feature 15 or so writer’s over the course of the 2 days and this will be happening in Building 8 on the 2nd floor as well. This will be a unique platform for industry writers to showcase and promote their latest publications as well as to engage with the visitors and to be able to meet and greet, sign and sell their books. It is just a dedicated space to offer an additional experience to the authors and the visitors.

I’m really excited for Alison Anne’s session and I hope that I can make that one as the topic seems amazing! It will be apropos to many of our visitors!

But one of my favorite things is just to be on that show floor! I love being able to see those brands that we know and love to see what their booth is going to look like and what the products will be. I also want to see the new brands and the new launches that are coming out. There are some new products that will be debuting at BCB this year and I am really excited for those! We do have an area called the Emerging Brands Pavilion. It’s an area of 27 brands and they are really first time exhibitors to BCB and they’re new and up and coming. It’s an amazing little area to sample and talk with these brand owners.

AM: That’s one of the best parts is to sample a brand that is starting out! I think it was in 2019, there was a gin brand that was based in Japan and it was a matcha gin. It tasted phenomenal and we got to speak with the owners and I was blown away to be able to learn about them as well as to our favorites that we have enjoyed for years. It’s also fun to see something launch somewhere and then to see it over the next few years in terms of how they have grown.

What are the challenges for you guys in putting on this kind of an event?

JW: There is always a logistical hurdle that we need to find a solution for. Another hurdle is that we always want to do better. We want to put an event together where people have success. We want to do the best that we can for each of those brands. Making sure that we’re communicating things in the best way that we can in the right way so that we can get folks to understand everything that we have going on and that they can get the most out of it. We want them to keep coming back and to continue to foster those connections that they have made. We’re always thinking about how we as BCB can continue assisting in making sure that they feel that they are able to make those connections whether that’s their individual brand or the large scale brand that they work for.

AM: For a brand that has never participated, how do they go about being part of BCB in the future as an exhibitor? Is there a qualification process?

JW: Every part of BCB is qualified. So we actually make sure that all of our visitors are part of the Bar and Beverage community. So we look at every single individual to make sure that they are coming and are a good fit for the event as well as the exhibitors naturally. The best thing to do is to use the form on our site that focuses on those interested in exhibiting. Someone from our Sales Team will get that and follow up with a few conversations. There is a form to fill out after those conversations. I’m also very available and my contact information is at the top of the website and I answer every email that I get so I’m happy to direct them to the right place. But they can come to our website to begin those conversations with us.

AM: BCB takes place over the 2 days, but are there things that you do throughout the year that is not just the tradeshow component?

JW: We go see our customers and we participate at the other BCB’s – there’s Berlin, São Paulo, and Singapore – there are 4 of us. So we do that and we can always pop up in other locations whether that at another event, someone’s office, or a bar!

IG @barconventbrooklyn

PHOTOGRAPHY CREDITS | Bar Convent Brooklyn

Read the MAY ISSUE #102 of Athleisure Mag and see Pre-Coverage Bar Convent Brooklyn in mag.

TELL 'EM | JEREMIH

We're always looking to our playlists to set the mood and even more so when we continue to transition from the Spring to the Summer! We're excited that our 100th issue is covered by Singer/songwriter, rapper, and record producer, Jeremih. This musician also is well versed in playing the saxaphone, several percussion instruments such as congas and timbales, and piano/keyboards.

In 2009, his debut single Birthday Sex dropped and in addition to being a song that we enjoyed hearing, it came to #4 on Billboard's Hot 100 chart. After its release he continued to create hits with his 2010 single, Down on Me (featuring 50 Cent), and this single enjoyed successes that included sextuple platinum certification by the Recording Industry Association of America (RIAA). Don't Tell 'Em (featuring YG) was a 2014 single that was his 3rd top-ten hit on the Billboard Hot 100. He also continued releasing more singles with Oui and Planez (featuring J. Cole) with both receiving quintuple platinum certification by RIAA.

He also formed the duo MihTy with Ty Dolla Sign in 2018 where they had a collaborative album that was released in 2018. He has worked with a number of artists including 50 Cent, DJ Khaled, Ty Dolla Sign, YG, J. Cole, Flo Rida, Big Sean, Future, Lil Wayne, Fabolous, Chris Brown, French Montana, Wiz Khalifa, and more. He has also written songs for Kanye West, and Nicki Minaj.

His work has received additional recognition from winning an iHeartRadio Music Awards in 2015 for Hip Hop/R&B Song of the Year, 2X Nominee for Billboard Music Awards for Top R&B Song, Grammy Nominated for Best R&B Performance, and being Nominated for the American Music Awards R&B Breakout Artist to name a few.

We have enjoyed listening to Late Nights: The Album (Slowed Down) as well as seeing him on 50 Cent's The Final Lap Tour and as he is always working on projects, collaborations, features, we enjoyed seeing him play Elijah Linden in S1 of Power Book IV: Force.

We wanted to know more about how he was introduced to music, talking about the success of his single Birthday Sex, how he became involved in Birthday Sex Wine, and more.

ATHELEISURE MAG: From a young age you cultivated being a musician by learning how to play the drums, saxophone, percussion instruments, and piano/keyboards! What is it that you love about playing those instruments and incorporating them into your music?

JEREMIH: My primary choice of instruments currently is playing the keys and drums. Playing instruments is like speaking a different language of emotion. Each instrument carries its own unique tone and character, allowing me to express myself in diverse ways. Incorporating them into my music adds layers of richness and authenticity, creating a deeper connection with the audience.

AM: Your debut single, Birthday Sex, peaked at #4 on Billboard's Hot 100. What did it feel like to have all the successes that were associated with that song?

J: It was an incredible moment of validation and gratitude. Birthday Sex continues to resonate with so many people, and seeing it climb the charts was surreal. It was a testament to the hard work and dedication I had put into my craft.

AM: How did Birthday Sex Wine come about and why did you want to get into the wine industry?

J: For the past few years, white wine has been my drink of choice. Birthday Sex Wine was born out of a desire to create something special that would enhance celebrations and memorable moments. I've always been intrigued by the wine industry and saw an opportunity to blend my passion for music with the art of winemaking. It's a way to share joy and elevate experiences through a unique product that reflects my personality and style.

AM: In creating this wine, how much was your involvement?

J: I was all in on the process, from choosing the perfect blend of grapes to the look and feel of the label. My respect for winemaking came from hanging with winemaker Russell Bevan, who is known for an impressive collection of over fifteen 100-point wines. We spent time together in Napa developing the taste profile and educating me on the process of winemaking.

We wanted to know more about Birthday Sex Wine as Russell Bevan who is known as one of Nappa Valley's most acclaimed winemakers. We wanted to find out where his passion for wine came from, his successful wine company, how he came to Birthday Sex Wine and more.

ATHLEISURE MAG: When did you realize that you had a passion for wine?

RUSSELL BEVAN: I have had an intimate relationship with wine most of my life. Even as a child, I asked if I could go back for seconds during mass. For my whole life, wine has captivated my pallet and mind.

AM: Prior to launching your own wine companies, can you tell us about your background in this industry?

RB: I wrote a wine column through the Minneapolis Star Tribune and worked for the Gallo Winery doing sales while in college.

AM: How did Birthday Sex Wine come about?

RB: Jeremih and I met at a friend's house (Rob Ellin) and started talking about our mutual love affair with wine and that seed has grown into Birthday Sex.

AM: Can you walk us through the process of what it is like to create a wine? Where do you start?

RB: Everything starts with mother nature -- the soil microclimate we grow the grapes in and the growing season. We are the caretakers of what she gives us with this project. Our goal is to craft something that has delicious, pure flavors and a seductive mouthfeel.

AM: This wine is a Naked Chardonnay, do you foresee that there will be other varieties under this brand?

RB: The door is always open, Jeremih and I just have to find enough time together to taste wines that inspire us.

AM: Outside of Birthday Sex Wine, are there other wines that you're creating that will be launching that we should keep an eye out for?

RB: Adversity Cellars! Massively concentrated Cabernets with lush textures and pure fruit flavors.

IG @jeremih

@birthdaysexwine

@adversitycellars

PHOTOGRAPHY COURTESY | PG 16 - 21, 9PLAYLIST PG 22 + 23, 9DRIP PG 24 - 27 | Jeremih

Read the APR ISSUE #100 of Athleisure Mag and see TELL ‘EM | Jeremih in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

THE ART OF THE SNACK | CASA BOND

As we continue to navigate the Spring and get closer to the warmer Summer months, the art of going out and enjoying wearing less layers and having meals with initmate and large groups becomes more of an event! We want to celebrate the little and the large moments around the table with a great meal.

We enjoyed having an epic meal at Casa Bond located in NoHo which took our tastes to the next level with dishes that are filled with heritage and passion. We sat down with Managing Partner, Luis Villanueva to find out more about this fine dining Mexican cuisine, the ambiance of the restaurant, and what we should have our eye on in their menu.

ATHLEISURE MAG: We thoroughly enjoyed having dinner at Casa Bond and love the Tulum Vibe at this chic restaurant on Bowery. What is it about Tulum that you wanted to bring to this restaurant?

LUIS VILLANUEVA: At Casa Bond, we aim to transport guests to the spirited atmosphere of Tulum right in the heart of Noho. Inspired by the vibrant Tuluminati lifestyle, our concept embodies youthful vitality, artistic creativity, and Bohemian chic. Our goal is to offer a unique and creative flavor experience that captures the essence of refined Mexican cuisine.

AM: We've had the pleasure of vacationing in Riviera Maya, Cancun, and Tulum, and love the food of this region but for those who are not familiar with the Mexican Riviera, what are the regional dishes that are indicative of this area.

LV: In the Riviera Maya, Cancun, and Tulum regions, two iconic dishes that showcase the essence of the area's cuisine are Cochinita Pibil and Panuchos. Cochinita Pibil is a traditional Mayan dish featuring slow-roasted pork marinated in citrus and achiote, while Panuchos are crispy tortillas filled with refried beans and topped with various savory ingredients.

These dishes encapsulate the rich flavors and culinary heritage of the Mexican Riviera, offering a delightful taste of the region's cuisine.

AM: What are the spices and ingredients that are common in this?

LV: In the Riviera Maya, Cancun, and Tulum regions, Achiote is a key ingredient in Cochinita Pibil, contributing to its distinctive and unique flavor. Additionally, common spices and ingredients in this area include oregano, black pepper, and sage. These ingredients are integral to the region's culinary heritage, infusing dishes with rich, vibrant flavors that are characteristic of the area.

AM: When did Casa Bond launch?

LV: We officially launched Casa Bond NoHo on November 1st 2023.

AM: For those who are coming into Casa Bond, what can they expect from the ambiance as there is a sense of being in a luxury residential home that just so happens to be a restaurant.

LV: Inspired by the Tuluminati lifestyle, Interior Designer-Creative Director Michael Arguello crafted the concept at Casa Bond to embody youthful exuberance, artistic expression, and Bohemian chic style. Guests can expect an ambiance evocative of an exclusive private dinner party, blending Michael's expertise in luxury residential design with hospitality to create a unique atmosphere resembling a lavish home-turned-restaurant. This intentional design ensures that our guests feel comfortable, welcomed, and at home.

AM: Who are the owners and the managing partner of Casa Bond and what are their backgrounds in terms of where they trained and kitchens/restaurants they worked in prior to coming here?

LV: Executive Chef-Owner Rodrigo Abrajan, of Casa Bond, first achieved neighborhood acclaim with El Paso Taqueria in Harlem. He began his culinary journey with a humble taco pushcart in 1993 on the corner of Third Avenue and East 104th Street, which eventually grew into a full-service restaurant with three locations. El Paso was perennially lauded as one of the best restaurants in East Harlem by the media and locals alike.

Growing up in central Mexico, as the Beverage Director-Managing Partner I honed my skill for blending diverse flavors and aromas from a young age, learning family recipes and kitchen traditions. Moving to New York at 18, I pursued my passion for mixology while working my way up through various roles in restaurant kitchens, simultaneously studying Hospitality Management and English. My journey led me to roles at Havana Alma de Cuba and Cuba in Greenwich Village, where I crafted cocktail menus deeply rooted in Latin flavors. As Beverage Manager at La Pulperia (FEB ISSUE #86), I developed menus reflecting the cuisines of Latin America. Joining Casa Bond in November 2023 as Managing Partner and Mixologist, I fulfilled my dream of connecting with diners through mixology, enhancing their experience with refined Mexican fare.

AM: What are 3 dishes from the To Share portion of the many that we should consider when we come in for dinner?

LV: Among our enticing selections for sharing from the entrées section of the menu are the Cochinita Pibil, Mixiote de Cordero (lamb shank), and Prime Bone-in Rib Eye. Each dish is served with an accompaniment of rice, esquites, and freshly hand-pressed tortillas, making them perfect to share with friends and loved ones.

AM: From the Ceviche & More, what are 3 dishes that you suggest that we should enjoy with friends and family?

LV: A must-try from the Ceviche & More section, is our Aguachile. We also highly recommend the Ribeye Tiraditon for those who want a little heat, and the Lobster Ceviche for those who seek sweet, tropical flavors.

AM: We love tacos and we have to say that the Gobernador was everything that we could imagine. What are 3 that you suggest that we should consider?

LV: We're delighted to hear you enjoyed the Gobernador Taco! It is one of our most popular menu items. So, of course, we highly recommend your readers try it as well.

In addition to that, we highly recommend trying our Baja Fish Taco, which is equally delightful. Additionally, we suggest trying our weekly taco specials. This week, we featured a Soft-Shell Crab Taco, prepared with pan-seared soft-shell crab, and jicama-chayote coleslaw, habanero aioli, and served in a blue corn tortilla.

AM: Tell us about the Entrees and what are 3 that should be on our list?

LV: Highlights of the Entree selection are: Duck Confit served in the house signature mole made from 24 ingredients including pumpkin, sesame, and sunflower seeds ground to a paste with white chocolate, hoja santa, and pine nuts; Cochinita Pibil, pork shoulder wrapped in banana leaf with achiote paste, habanero, and chile tatemado; and Pescado Zarandeado, a broiled butterflied branzino marinated in annatto-guajillo, served with hand-pressed tortillas.

AM: For the sides, what are 3 that we should have to share at our next meal?

LV: For Sides, we recommend the Esquites, Mexican street corn salad with chile piquín, Jicama Salad, mixed gem lettuce, carrots, cucumber, and tossed in poblano vinaigrette, and the Grilled White Asparagus.

AM: It's always great to end the meal with desserts can you tell us about your Dessert Chefs, their culinary backgrounds and kitchens they worked in prior to coming to this restaurant?

LV: Molecular Dessert Chefs Erica Huertas and Daniella Castro both were born in Colombia, where they grew up and honed their passion for pastries and desserts while working in their families’ bakeries. Here, they not only developed their technical skills but also cultivated a deep appreciation for the craft.

Their journey led them to the United States, where they pursued their dream of establishing their own pastry and dessert business. During the pandemic, they dedicated themselves to enhancing their skills, focusing on mastering entrements—elaborate, multi-layered French desserts featuring a sponge cake base, mousse filling, and layers of creams, jellies, and compotes.

Drawing on their upbringing and newly acquired expertise, Erica and Daniella launched America Entremets. This bakery specializes in creating visually stunning and intricately designed entremets, offering their creations to restaurants, like Casa Bond, and private customers alike.

AM: Tell us about the desserts, the Tres Leches in a geometric shape was beyond expectations!

LV: The dessert selection features a twist on Traditional Mexican pastries. Molecular Dessert Chefs Erica Huertas and Daniella Castro have created a trifecta of fun-sized desserts that come in beautiful shapes and colors.

The presentation of the Tres Leches was designed to mirror the geometric, diamond-shaped glass chandeliers in our dining room that were selected by Interior Designer-Creative Director Michael Arguello. This seamless collaboration between our culinary team and design visionaries elevates the dining experience, ensuring a harmonious and refined ambiance that complements the meal.

AM: We had the pleasure of meeting you and enjoying your selections first hand. Can you tell us about the Beverage Program that is offered?

LV: Our cocktail program is a testament to my creation of classic and innovative cocktails by uniting the perfect balance of spirits and liqueurs.

The Couture is made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Deluxe Margherita is made with Casa de Dragones silver tequila, made by the first woman-owned distillery in Mexico, Cointreau, fresh lime juice, and agave nectar. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries.

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

LV: For those who want a classic tequila drink, you cannot go wrong with our Deluxe Margherita, made with Casa de Dragones silver tequila, Cointreau, fresh lime juice, and agave nectar. For those who want something sweet and tropical, we recommend the Bond•ing Cocktail, a delicious fusion of Del Maguey Mezcal, Herradura Silver Tequila, Malibu rum, passion fruit, and pomegranate juice. And finally, for the tequila enthusiast, we recommend the XXVII Karat Cocktail, made with Herradura Legend, Grand Marnier Cuvée Louis-Alexandre, yuzu, and local honey.

AM: We enjoy Mezcal and had the pleasure of enjoying these cocktails - what are 3 that you suggest?

LV: We also highly recommend trying the Couture, made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries. And, the Downtown, a mélange of grapefruit, pineapple, orange, Meyer lemons, lime, and Pisco Liquor, making for a sweet cocktail that complements the spicier dishes.

AM: You have a Beverage cart that has 15 premium tequilas, can you tell us more about this?

LV: We take pride in showcasing the latest and finest tequilas to our guests. To that end, we feature a display cart housing our top-tier premium selections, including renowned brands such as Clase Azul, Don Julio 1942, Esperanto Extra Añejo, Maestro Dobel 50 Cristalino, and Herradura Legend, among others. This curated collection offers a diverse array of exceptional and exquisite tequilas for our guests to enjoy.

AM: Tell us about Bonding Hour!

LV: Bonding Hour reimagines the classic happy hour experience, running Monday through Friday from 5 to 7 PM at the bar and front tables. Featuring specially priced cocktails and small plates, guests can indulge in handcrafted drinks made with premium liquor for $9, including our signature margarita, espresso martini, and coconut mojito, alongside delicious bites. Outdoor seating is also available on our sidewalk café, weather permitting.

AM: We love a great brunch, what can you tell us about this portion of the menu when we come in with friends and family?

LV: Executive Chef-Owner Rodrigo Abrajan has designed the brunch menu with a focus on the best seafood dishes from the Mexican coast and put his twist on classic American breakfast items.

Brunch highlights include: Benedictinos: blue corn masa memelita (masa cakes), Cochinita Pibil, poached eggs, and habanero hollandaise sauce, Hamburguesa Blue Demon: 8 oz. prime sirloin, brioche bun, caramelized onions, and blue cheese, served with wedge fries, and Chilaquiles Verde: crispy corn tortilla smeared in a green tomatillo sauce, topped with onions sour cream, and queso fresco with choice of eggs, steak, or shrimp.

For those looking to elevate their Tulum-inspired experience, Casa Bond offers live DJ sets on Sundays from 1 p.m. to 4 p.m. in collaboration with Housematic Entertainment, which has specially curated a selection of deep house beats infused with Tulum vibes.

Brunch is available on Saturdays and Sundays from 12 p.m. to 4 p.m. and outdoor seating will be offered, weather permitting.

IG @casabondnoho

PHOTOGRAPHY COURTESY | Casa Bond

Read the APR ISSUE #100 of Athleisure Mag and see THE ART OF THE SNACK | Casa Bond in mag.

ATHLEISURE LIST | SAVTA

A longtime Los Angeles resident, Vincent Benoliel is bringing his West Coast flair in the kitchen to New York with Savta, his California-inspired restaurant located in Greenwich Village. It is his second project in NYC following the opening of Pasta Corner (shared in the SEP ISSUE #93 2023 of Athleisure List) in the summer of 2023 with friend French pop star Matt Pokora. Vincent owns another branch of Pasta Corner in LA, along with his bakery there, Michelina. The inspiration behind Savta (meaning grandmother in Hebrew) is Vincent’s grandmother Lisou Dahan, who ran two restaurants in the south of France and first taught Vincent about cooking.

The decor and ambiance at Savta is very Greenwich Village and cozy with exposed brick and inviting wood line the intimate space that features a welcoming outdoor back garden that is heated during cooler months. There is a long bar that leads to the dining room and garden filled with plants.

Savta is offering lunch from 12-5pm Wednesdays - Fridays. We suggest these 3 dishes for your next meal here: The sandwiches on pizza dough have been a smash hit for lunch at Savta. Don't miss the Parma Affair with grilled chicken, prosciutto, burrata, pesto and basil; Skirt Steak with chimichurri and a spinach salad with shaved parmesan cheese; and the Mushroom Toast with creme fraiche and thyme.

Dinner is from 5pm Wednesday through Sunday, with pizza and drinks served until late on Fridays (1am) and Saturdays (2am). The dinner menu is already packed with favorites like the Sauteed Corn with feta cheese, cilantro and a yogurt sauce; Spianata Pizza with piccante calabrese salumi, grilled peppers and fior di latte cheese; and the Dry-aged Ribeye with hand cut fries. Vincent also recommends trying a new dish, the Sea Bass with mint tzatziki and roasted pumpkin seeds.

Brunch is on the weekend from 11am-4pm. It's been a favorite on Bleecker Street since its opening weekend. We suggest the Eggs Benedict with smoked salmon on a homemade croissant; the Japanese Eggplant with agrodolce, tahini, sumac and cherry tomatoes; and new to the menu is the Bleecker Street Hot Dog — two beef sausages on pizza dough bread served with onions, mustard, ketchup and sweet relish.

They offer wines from California, Italy and France, including prosecco on tap, plus beer. Some low ABV cocktails Vincent recommends include the Bleecker Mule (the house take on a Moscow Mule), Espresso Martini and Passion Margarita with passion fruit puree and a black-salt rim.

If you're swinging by for Happy Hour, it takes place from 5pm - 7pm Wednesday through Friday. You can enjoy a glass of Pinot Grigio or Malbec for $9, a glass of Prosecco for $11, and a Bleecker Mule for $14.

SAVTA

259 Bleecker St

NY, NY 10014

savtanyc.com

IG @savtanyc

PHOTO CREDITS | Francesco Sapienza

Read the APR ISSUE #100 of Athleisure Mag and see ATHLEISURE LIST | Savta in mag.

THE 9LIST 9M3NU

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NEW JERSEY WINE AND FOOD FESTIVAL 2024

We sat down and talked with Robby Younes, founder of the New Jersey Wine and Food Festival and Chief Operating Officer of Crystal Springs Resort for their premier celebration of world renowned and highly-regarded local chefs along with prized wines and spirits on May 3-5. This event will be headed by New Jersey native, multi James Beard Award Winner, Restaurateur, and host of Bravo’s Top Chef which just launched their 21st season - Chef Tom Colicchio (our MAR ISSUE #99 cover alongside Chef Kristen Kish and Gail Simmons). On May 3rd, he will kick off 1 of 3 events that night for his Five Course Wine Cellar Dinner. The meal will be paired with Napa’s Eisele Vineyard.

Attendees will enjoy more than 200 wines, dozens of spirits, and over top 30 restaurants from NJ. From tastings, seminars, dinners, and parties, they will be able to meet the chefs and winemakers!

We wanted to find out more about this event and to hear about what we should know from Robby.

ATHLEISURE MAG: What is the purpose of the NJ Wine & Food Festival and how many years has it taken place? 

ROBBY YOUNES: The New Jersey Wine & Food Festival is a celebration of the amazing diverse talent we have here in New Jersey. More and more top chefs have been drawn to the state like Marcus Samuelsson, David Burke, Marc Forgione and coming soon Morimoto – we’ll be having a preview of his new concept at the Festival’s signature event The Grand Tasting. We also have incredible home-grown talent like David Viana and our own Crystal Springs Resort Executive Chef Aishling Stevens. We started the festival in 2009 and the restaurant scene has only grown since then. This year will be the first festival since the pandemic and we are looking forward to a great event. 

AM: With it coming back this year for the first time since 2019, what can attendees expect from this year's event? 

RY: The festival’s return has been much anticipated. People have been asking me for several years when it was coming back so now I can finally tell them it’s almost here! We have three days of events starting with our Wine Cellar Dinner by Tom Colicchio and amazing wines from Eisele Vineyard, very highly allocated boutique wines from Napa Valley. We also have a dinner featuring three former contestants from Bravo’s Top Chef – Karen Akunowicz, Sara Bradley and David Viana which has been a favorite for many years.  

AM:This event will take place from May 3-5th at Crystal Springs Resort, why is this the perfect destination to host this event? 

RY: Crystal Springs is the largest four-season golf, spa and culinary resort in the Northeast. We are setting the standard for excellence in both the culinary space and service. Our collection of seasonally driven restaurants gives us access to the finest ingredients and our two hotels offer plenty of accommodations for guests to stay overnight. Plus we get to showcase amazing features like our award-winning Wine Cellar which is the second largest in the country and our outdoor wood-fired restaurant, the Chef’s Garden. 

AM: Chef Tom Colicchio is headlining this year's festival, and his Five-Course Wine Cellar Dinner is 1 of 3 events kicking off the weekend. What can you tell us about this event? 

RY: The Wine Cellar has been a passion of mine since I started at Crystal Springs. Together with the late Gene Mulvihill, the founder of the resort, we built a one-of-a-kind collection of fine wine and this dinner showcases the resort’s wine legacy. We have two intimate dining rooms surrounded by thousands of bottles of wine so we invite in a renowned chef to create a dinner paired with wines. In the past, we’ve welcomed Daniel Boulud, Jose Andres, Thomas Keller, Gabriel Kreuther and more. This year, we are excited to welcome Chef Tom Colicchio and his team. The winery, Eisele Vineyard, produces very little wine so this is a unique opportunity for guests to taste them. 

AM: In terms of those participating in this year's event, what did you look for in terms of chefs, restaurants, wines, and spirit events that are involved? 

RY: We always look to celebrate a range of cuisines and ingredients when working with New Jersey restaurants. The scene has evolved quite impressively so I make sure to check out new restaurants and make sure we have the best of the best. I’m very interested in spirits and fascinated by the growth of agave. We have a great seminar showcasing agave beyond tequila which I think will be a lot of fun. For wines, more and more winemakers are practicing sustainable practices and things like regenerative farming like this year’s guest Eric Jensen. 

AM: Saturday May 4th is packed with a number of events! Can you tell us about some of the VIP experiences? 

RY: The VIP experience is an exclusive part of The Grand Tasting on Saturday night. Guests get access to two lounges with some amazing chefs like David Burke, Jacques Torres as well as premium wines and Champagnes. We make sure to have some fun entertainment and lounge seating as well that sets the VIP experience apart. 

AM: On Sunday May 5th, you will have a Cinco de Mayo Sunday Brunch. Can you tell us about this? 

RY: It’s a happy coincidence to have our Sunday brunch land on Cinco de Mayo! We’ve added some fun Mexican food options and margaritas — of course! 

AM: Tell us about ticketing for this event. Can you tell us what events are sold out, and what are 3 events that you are excited about that tickets are still available? 

RY: Friday dinners are already sold out but for Saturday, I’m excited about the Trailblazing Culinary Women – I love hearing the stories of how chefs and winemakers found their passion. We’ll have a discussion with two amazing chefs who competed on Bravo’s Top Chef, Karen Akunowicz and Sara Bradley. Crystal Springs Wine Director Susanne Wagner will talk about her work here at the resort. And then we’ll taste some wines from Mary J. Blige’s new project, Sun Goddess.  

Glenfiddich Tasting — this is an amazing opportunity to taste some older expressions of whiskies from Glenfiddich with a tasting of 18, 21, 23 and 26 year olds. 

The Grand Tasting of course! You can’t go wrong with dishes from 30 top restaurants and more than 400 different wines and spirits to taste. What more could you ask for? 

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | MUSIC FOR A WHILE

Located at the Selina Chelsea Hotel, Music For A While: Listening Bar & Lounge recently opened! Full Life Hospitality is behind the city's sought after venues which includes Virgo, Make Believe, Creatures at Selina Rooftop, and MFAW. They're looking to push the boundaries with their concepts for people to have incredible experiences.

This lounge is an escape for every music lover, a place where time stands still and memories are made. The venue not only offers music but stories, cultures, and connections.

When James Pfautz conceptualized the lighting design and consulted on the interior design, he wanted to compliment the concrete and wood tones as the negative space. This created an opportunity to highlight textured wood grains, industrial curved concrete, and warm-toned plush fabrics. The inspiration is the balance between blending analog movement with modern tech inputs.

The Vinyl Room redefines the way music is experienced. Billed as the venue's listening bar, featuring high-quality audio equipment set in an acoustically optimized environment, partons will experience high-fidelity sounds in an intimate setting. An ideal scene for audiophiles and casual listeners alike. The space pays homage to the art of listening, providing a meticulously crafted audio environment where every note, beat, and harmony is felt deeply.

The Lounge is ideal for those who like to pair movement and music and features the energy of live performances, DJ sets, and more. The Lounge invites guests to dance and mingle.

We suggest 3 cocktails to enjoy: HI-FI Collins - Mezcal, cocchi americano, lemon, muddled cucumbers; Martinez Martini - Angostura bitters, sweet vermouth, maraschino liqueur, gin, orange peer; and One Hit Wonder - Cocolopez, giffard abricot, plantation dark, diplomatico rum.

They are currently working on a light bites menu with Chef Neil Strauber. Guests can enjoy a special family-style dinner with the added benefit of guaranteed entry into our MFAW or a reserved table downstairs, along with a complimentary bottle of liquor.

Packages include: Tier 1: At $75 per person, this package offers dinner and drink pitchers, with guaranteed entry to our MFAW experience and Tier 2: For $125 per person, guests get dinner with bottle service, including drink pitchers at dinner and a bottle post-dinner, available for groups of 6+.

Guests can come on Fridays and Saturdays from 9pm-2am. 9-11pm they will offer a happy hour menu. $10 Martinis, $12 Cocktails, $6 Beers. They will have lineups featuring a dynamic range of genres including Afrobeats, House, Techno, and nostalgic 80s/Disco tunes.

MUSIC FOR A WHILE:

LISTENING BAR & LOUNGE

518 W 27th ST

NY, NY 10001

musicforawhile.nyc

IG @musicforawhile.nyc

PHOTOGRAPHY | MFAW

Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Music For A While in mag.

ATHLEISURE LIST | NOBU BARBUDA

Nobu Barbuda is a bar and lounge on the island of Barbuda, it is only accessible by yacht or private boat charter, private helicopter charter, ferry and twice daily flights from Antigua.

This season, a new addition to Nobu Barbuda is the enchanting Tree Bar, a rustic yet charming hidden gem nestled amidst the lush tropical foliage and pink sandy beaches of Barbuda. Guests can sip on handcrafted cocktails, savor delicious Nobu cuisine, and enjoy the stunning sea views.

Nobu Barbuda invites guests to experience a day-trip on its private charter boat, starting with a snorkeling experience in the Caribbean Sea. Guests can enjoy a lunch of Nobu's world-renowned cuisine.

This beach club is an all-day Nobu experience unlike any other, with sun beds and private cabanas stretched across the pristine beaches of the island with personal hosts for the day.

Couples can enjoy cabanas for two outfitted with a hanging bed, and groups will love the larger VIP cabana featuring private dining, chairs, and a full living room for seclusion. Exclusive cabana menu items like a selection of sushi and light bento box, and beach-front massages are available upon request. Additional beach club amenities include beverage service from 10:00am to 6:00pm; dry snacks, chips and dried fruits; bottled water; chaise lounges with plush matresses and towel service; and showers and changing rooms. The beach club also offers a Caribbean style lounge bar, where guests can enjoy Nobu style dishes, caught fresh from the sea surrounding the island.

As the sun sets on the Caribbean Sea, guests can experience an exclusive six-course Omakase and beverage pairing experience on Princess Diana Beach for Sunset Omakase.

Set as an exclusive reception style event, Nobu Barbuda combines island and Japanese elements with the launch of its first Beach Barbecue. Guests will be treated to Robata yaki grilled fish and skewers, Nobu style local seafood Paella, passed canapes, sushi, ceviche's and salads. Entertainment will be provided by local DJs for this Nobu-style festive event.

Snorkel to the chef's lobster craw trap and select a fresh Barbuda spiny lobster. Guests will bring back their fresh catch and have it prepared by the Nobu chef for their Lobster Cookoff.

Nobu Barbuda invites guests to learn the craft of the perfect sushi roll under the expert guidance of the Executive Sushi Chef, for this immersive experience. Guests will be seated at the new sushi bar overlooking the stunning ocean views for a hands-on workshop to learn the art of sushi-making, including techniques on sushi maki and nigiri and incorporating local items such as conch, snapper, spiny lobster and the famous Barbuda roll.

NOBU BARBUDA

Prince Diana Beach,

Codrington, Antigua & Barbuda

noburestaurants.com/barbuda

IG @nobubarbuda

PHOTO CREDITS | Nobu Barbuda

Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Nobu Barbuda in mag.

9PLAYLIST 9COLLAB | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

Read the MAR ISSUE #99 of Athleisure Mag and see 9PLAYLIST 9COLLAB | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.

THE 9LIST 9M3NU | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

Read the MAR ISSUE #99 of Athleisure Mag and see THE 9LIST 9M3NU | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.

IN GOOD TASTE | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premiere of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!

ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!

What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?

CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!

AM: Yeah!

CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.

AM: Nice!

CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.

Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.

So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.

AM: I love that. Gail?

GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people.

I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.

AM: Wow that’s such a memory.

Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?

GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your career at that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!

AM: Gulp!

GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!

CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.

AM: Same!

CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.

Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!

GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!

AM: Absolutely.

GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.

CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.

AM: We can see that when you’re talking on the show.

CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.

GS: And we have never regretted one either!

CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.

AM: It’s more like running the tape.

GS: Yeah!

CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?

CHEF KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”

GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.

AM: Right.

GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.

CHEF TC: I had conversations with the producers and no other name came up!

AM: There you go! We were so happy when we heard that it was you!

CHEF KK: Me too, me too!

AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?

GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.

CHEF KK: There was a lot of custard!

GS: Oh yeah, frozen custard was obviously a highlight.

CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.

CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!

GS: I know where to go for dinner afterwards!

CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.

AM: Yeah.

CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.

GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

GS: Their culture is all MasterChef all of the time.

CHEF TC: And the Queen died.

GS: Then the queen died in the middle of our season.

AM: Yes, that’s right!

GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.

AM: Love that!

And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you were excited about or whatever you can share?

GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry

CHEF TC: That’s right.

GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.

CHEF TC: I think that this season, the chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

AM: Just looking at your face, we can see how you didn’t understand how that could happen.

CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.

CHEF KK: It means that the challenges were very good though.

CHEF TC: Yeah, yeah.

CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.

GS: And the same person wasn’t always on top.

CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!

AM: When I saw that, I was like yes! Because I’m from the Midwest originally – I’m from Indiana!

GS: Oh!

AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?

GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!

AM: Yes!

This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled – so what are the different twists that we can expect from this season?

CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.

AM: Oh wow!

CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.

AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.

GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –

CHEF TC: Mmm

GS: And we know that they do it beautifully in their own kitchens.

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.

CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!

CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!

GS: Yeah!

CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.

AM: Right!

CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.

AM: Love that!

We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?

CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.

GS: It ended up ok!

CHEF TC: I think you did alright!

CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.

GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.

CHEF TC: One of my favorite challenges was the Door County Fish Fry.

GS: Oh my God, wild!

CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.

GS: Or I can make it better!

CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.

AM: Oh wow!

CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.

GS: They definitely should have paid attention in math class that day!

CHEF TC: Yeah.

AM: What can you tell us if anything about the finale that we should be looking forward to?

GS: I don’t know what we can tell you about the finale – there is a finale!

AM: There you go! There’s going to be people there.

CHEF TC: There’s people there.

GS: It’s not in Wisconsin. Every year it’s always a little different.

AM: So Tom, you always say that shooting this show is like Summer Camp.

CHEF TC: Yeah!

AM: What do you mean by that?

CHEF TC: Well I didn’t go to Summer Camp, but if I had –

AM: Neither have I.

CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!

GS: There are a lot of campfires!

CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

CHEF KK: If there was a keyboard, I would be playing.

CHEF TC: We’re going to get you a little accordion!

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

CHEF TC: Absolutely, we’re going to get you one so you can play.

AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?

CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.

GS: Wow.

CHEF KK: Everyone loves it – it’s not politically drawn any which way.

AM: It’s just good sounds.

CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house – Van Morrison – so for me, I always like to listen to Van Morrison.

AM: Tom?

CHEF TC: God, It all depends on what I am in the mood for.

GS: Yeah.

CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.

We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.

AM: Gail?

GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.

AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?

GS: That’s a big 3 part question!

AM: We did this recently with Alton Brown and he got such a kick out of it!

So what do you love about the Spring when you are creating your dishes?

CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons – there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegetables!

CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!

GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!

AM: Very true!

What are 3 spices that you like cooking with?

CHEF KK: Ooo someone else take this first so I can think about this one!

GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!

AM: Right.

GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.

CHEF TC: I love sumac! I always forget about sumac.

GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.

CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!

GS: Oh me too!

CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds woo!

GS: Delicious!

CHEF TC: It’s the best!

CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.

GS: I love you for that answer!

CHEF KK: It’s so good!

GS: If I didn’t love you before, I love you now!

CHEF KK: It’s so good, so yes – Montreal Steak Seasoning.

GS: On everything? No matter what or just on meats?

CHEF KK: No, I do it on vegetables.

GS: Salty, smokey!

CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.

GS: I don’t know why it’s called Montreal Steak Seasoning.

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

CHEF TC: It’s like why is that rice that San Francisco treat?

GS: That’s a really good question! It’s a mystery of the universe!

AM: Ha!

The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?

CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.

There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.

There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.

Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.

Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.

AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?

GS: Oh wait, now I have to give you a whole day? That’s a lot of things!

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.

CHEF TC: You hate the Spanish Fry.

GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

GS: There’s a delicate balance, but for a scramble or an omelet, it really drives me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.

For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.

For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.

I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.

AM: That’s right!

GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!

IG @bravotopchef

@kristenlkish

@tomcolicchio

@gailsimmonseats

PHOTOGRAPHY COURTESY | FRONT COVER Stephanie Diani/Bravo | PG 16 - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/Bravo |

Read the MAR ISSUE #99 of Athleisure Mag and see IN GOOD TASTE | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.

SPRING STAYCATION | NOMO SOHO + CHOLA

We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!

For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!

To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.

We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?

JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.

AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?

JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?

JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, raspberry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.

AM: When we're popping by for lunch, what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.

AM: What are 3 dishes that you suggest for lunch that should be on our radar?

JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.

AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?

JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.

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

JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.

AM: What are 3 cocktails that we should have for dinner?

JH: For dinner, we recommend guests order a classic martini, a timeless cocktail that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.

AM: What are 3 entrees that we can have for brunch when sharing with friends and family?

JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.

AM: What are 3 brunch approved cocktails that we should enjoy?

JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.

AM: We love a good Happy Hour - what do you offer during this time of day?

JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos, sriracha honey chicken wings and angus beef sliders start at $10.

AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?

JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.

AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?

JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.

AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?

JH: YourPlace allows guests to rent rooms for four or eight hours, providing premium day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.

AM: Tell us about your fitness center and what you offer here.

JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.

AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?

JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.

AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?

JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.

AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off property and are in SoHo?

JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.

AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?

JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.

AM: Are there any packages that you would like to highlight that we should keep on our radar?

JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.

IG @thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!

We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!

ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!

CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?

C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?

C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.

Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted MICHELIN star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.

AM: What is Shiva's involvement in Chola at this point?

C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.

AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?

C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.

AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?

C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions do the dishes offered come from?

C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.

AM: You make your Ghee fresh at Chola - why is this such an important ingredient?

C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.

AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?

C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.

Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.

AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the faces of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.

For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.

AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?

C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:

• Baghari Jhinga, creamy mustard shrimp from Kashmir

• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

AM: For the entree, what are 3 dishes that you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?

C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.

AM: What are 3 meat based dishes that we should think about having for our next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars

• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach, ginger

AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee

• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot

• For Naan, the Chili Onion Naan is recommended for spice lovers

AM: To complete our meal, what are 3 desserts that we should think about having to share?

CC: To round off your meal perfectly, patrons should try the following desserts:

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?

C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.

AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?

C: From Allen’s list, must try cocktails include:

• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice

• East of Manhattan, Ragtime rye, La Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice

AM: In terms of beer and wine, what are 3 you suggest?

C: When it comes to beer and wine selections, Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine

• Rose from Driopi, Greece pairs nicely with a variety of dishes

• And don't miss out on Chola’s house-made Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options

IG @cholanyc

PHOTOGRAPHY COURTESY | Chola

Read the MAR ISSUE #99 of Athleisure Mag and see SPRING STAYCATION | NoMo SoHo + Chola in mag.

CRAFT COCKTAILS WITH THE STARS | CHARLES JOLY

In our JAN ISSUE #97, we caught up with Charles Joly, globally acclaimed mixologist where he shared what it was like to create and pour Johnnie Walker Blue Label craft cocktails as the Official Spirit Sponsor of the 75th Emmy® Awards. We kicked off Awards season speaking with him and we wanted to circle back with him as Tequila Don Julio was a proud partner of the Governors Ball, the official after party of the 96th Academy Awards. We wanted to find out about what it was like for him to pour at one of the biggest after parties of the season and he also shared recipes that we can enjoy for the red carpet moments that we enjoy year around!

ATHLEISURE MAG: What does it mean to you to be the official bartender for the Governors Ball, the official post-Oscars after party?

CHARLES JOLY: Each year that we're invited back to create cocktails for this amazing event is an incredible honor. You hear this being referred to as "Hollywood's Biggest Night" quite a bit. We take that to heart! Each of the artists in their respective fields are being recognized for their expertise and passion. For many of the attendees, this may be a once in a lifetime nomination. How cool is it to show up with the celebratory cocktails made just for that night, a superb lineup of tequila and a world class crew of bartenders to help throw the party?!

AM: We always look forward to the Oscars and as many people enjoy hosting their own viewing parties with friends or even if it's solo, how can we make sure that our cocktails are star quality?

CJ: You can definitely sip along with the stars and make these cocktails for your next celebration. While we definitely pull out all the stops, we also always provide easy, at-home recipes for cocktail enthusiasts to make at home.

When it comes to your cocktails, the end result will only be as good as the ingredients you put in. Tequila Don Julio is the perfect foundation for each of the drinks.

Be sure to use fresh juices and take an extra moment to look at simple details: use an attractive glass, use a thoughtful garnish etc.

In the end, taste is wildly subjective. Use my recipes as a guideline, then feel free to adjust to your (and of course your guest's) taste! Don't worry if you don't have every exact ingredient on hand. Get creative and don't be afraid to make little substitutions.

AM: Based on the drinks that you served for the 96th Oscars, what would you suggest that we pair with these drinks as we enjoy them at home?

CJ: The sky's the limit when it comes to food-cocktail pairings. If you'd like to stick with the idea of Mexican flavors, you can't go wrong with a spread of salsas, tacos al pastor and refreshing aguachile.

AM: What did you serve at this year's Governors Ball and which spirit will you be highlighting?

CJ: Tequila Don Julio is in the spotlight! The lineup of bottlings from the brand is more exciting than ever. We'll of course be showcasing the Tequila Don Julio Blanco, which shows the spirit in its purest form. I was also happy to explore cocktails with some newer releases, including Tequila Don Julio Rosado and Alma Miel. The icing on the cake is Tequila Don Julio 1942; everyone's eyes light up when they see this bottle on the bar.

The cocktails are all inspired by the idea of Modern Mexico and range in style from familiar, bright and refreshing (It's Showtime - Tequila Don Julio Blanco, Pineapple-Cilantro, Pink Peppercorn, made by Isra Baron) to sparkling and celebratory (Written in the Stars - Tequila Don Julio Rosado, Guyaba, Watermelon, Rose Champagne) to an elegant Martini (Round of Applause - Tequila Don Julio Alma Miel, charred corn & epazote infused vermouth, cacao bitters, charred corn husk-salt rim).

To showcase Tequila Don Julio 1942, I created a special pairing and signature serve. We worked with an artisanal chocolate maker, Sleepwalk Chocolate, to create a truffle with a mole center and 1942 infused cacao nibs. All of this is lightly smoked with palo santo wood in front of the guest.

Here are signature Don Julio recipes below co-created by Charles Joly and Mexico’s Bartender of the Year Israel Barón.

1942 ENCORE

INGREDIENTS

• 1.5 oz Tequila Don Julio 1942

• Paired with mole-flavored chocolate truffle bite with gold flakes

PREPARATION

First, pour Tequila Don Julio 1942 into a stemmed Sherry glass. On the side, serve the mole-flavored chocolate truffle bite.

ROUND OF APPLAUSE

INGREDIENTS

• 1.5 oz Tequila Don Julio Alma Miel

• 1.5 oz Herb-Infused Bianco Vermouth

• 10 drops Chocolate Bitters

• 3 dashes Orange Bitters

PREPARATION

Combine all ingredients in a mixing glass over ice. Stir well and strain into a chilled Coupe glass.

IT'S SHOWTIME

INGREDIENTS

• 1.5 oz Tequila Don Julio Blanco

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

PREPARATION

Combine Tequila Don Julio, pineapple coriander tincture, agave honey and fresh lemon juice in a cocktail shaker with ice and shake well. Strain over large ice cube into Collins glass rimmed with salt and pink peppercorn.

WRITTEN IN THE STARS

INGREDIENTS

• 1.5 oz Tequila Don Julio Rosado

• .75 oz Guava Syrup

• 2 oz Organic Watermelon Juice

• .5 oz Fresh Lemon Juice

• 1.5 oz Chilled Rosé Champagne

PREPARATION

Combine Tequila Don Julio Rosado, guava syrup, organic watermelon juice and fresh lemon juice in a cocktail shaker with ice. Shake well and strain into a Coupe glass. Top with chilled rosé champagne.

IG @donjuliotequila

@charlesjoly

PHOTOGRAPHY COURTESY | Mark Von Holden, A.M.P.A.S. for Tequila Don Julio

Read the MAR ISSUE #99 of Athleisure Mag and see CRAFT COCKTAILS WITH THE STARS | Charles Joly in mag.

THE ART OF THE SNACK | MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi. 

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines.  We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine.  We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

IG @mishiknyc

PHOTO CREDIT | Michael Tulipan

Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.

JOY OF SAKE

The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!

We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!

ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?

CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."

AM: Are there other regions in the world that also make sake?

CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.

AM: Tell us what led you to sake and what your background is?

CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.

AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?

CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.

AM: Why are Honolulu and NYC the 2 cities that host this event each year?

CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.

AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?

CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.

AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?

CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.

Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule of Thirds, Cha An, Sen Sakana, Taru, Juban, Towa and Zuma, along with new participants such as ILIS, Mishik and Sake No Hana.

AM: This is quite an event. What can guests expect when they attend next month?

CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.

AM: There is also a philanthropic element to this event, can you tell us more about that?

CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.

AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.

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PHOTOGRAPHY CREDITS | The Joy of Sake

Read the MAR ISSUE #99 of Athleisure Mag and see JOY OF SAKE in mag.