Read the APR ISSUE #124 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
We caught up with Salt Hank’s owner, Henry Laporte that is known for his restaurant that serves primarily one dish, the French Dip! We wanted to know how we went to making culinary videos to starting his restaurant and how he keeps it all together as a business owner.
ATHLEISURE MAG: What was the dish that made you fall in love with food?
HENRY LAPORTE: I love it, starting off hot! It’s kind of an easy answer – salami! Pretty much after my first bite of salami nothing else has been the same sense then. I would say that and I would also say that I remember my first rib eye as well. I think that I was about 6 when I had my first bite of salami and it changed the entire trajectory of my life! I mean salami and cured meats!
AM: That’s such a great combo. What is there not to love?
HL: It’s the salt, fat, all the nitrates – it’s all there!
AM: How did you take your love for food and decide that you were going to take it beyond a passion, but to make it into a business?
HL: Honestly, I think that once I had those moments of clarity and the fact that it was all I actually cared about, and it’s the thing that made me the happiest in my entire world, when I was eating these insanely delicious bites of food, I don’t know if there was ever an other path for me. It never really struck me to go and explore another business or real estate – it was just food! I didn’t care about anything else. I knew that I would be in the food space.
AM: Once you realized that this would be your business. How did you go about growing it and then using TurboTax Business as a means to streamline that?
HL: In the beginning, it was me and I was a broadcast/journalism student in college. I would borrow the equipment from the equipment room and film myself making food videos. That quickly when TikTok blew up, turned into an actual thing that was gaining some traction. Once I started getting offered money, brand deals and things like that, it turned into a thing where I needed an LLC and I needed to file for taxes which is something that I had no clue how to do at the time! Thankfully, TurboTax made it incredibly easy at that time. I was still doing it on my own, I didn’t have a bookkeeper at that time, but once things snowballed at that time to a bigger situation, I hired somebody who was an absolute genius at those sorts of things. They are great and are integral to the entire operation of what I’m doing and I think there is a lot to be said to how TurboTax Experts for Business can help young entrepreneurs to pave their way through that entire complicated field of taxes.
AM: What have you learned in terms of someone who is thinking of taking their idea or passion and making it into their business as you have done?
HL: Make sure you truly love it and are doing it for the right reasons. Don’t just take something that looks shiny and chase it because you are comparing your life to somebody else’s. Don’t do it for the transactional residual effect. Do it because you viscerally care about it.
AM: You’re known for your French Dip Sandwich. Why did this inspire you to create a restaurant where it is the primary item on the menu?
HL: This version of the French Dip that we are doing now is one that I have been in love with for 6 or 7 years now. It’s a recipe that I have been developing for that entire time. It’s also a very prep heavy recipe. We’re basically making French Onion Soup in the back with the house made jus and the house made carmelized onions and all of that. Then that is all added to the traditional French Dip. So it is very prep heavy and once we realized – I mean, we always wanted a limited menu. People really fell in love with the French Dip. What was the point to do anything else and it was about just mastering this! We wanted to make it as good as we possibly could and to keep the quality as high as we could as well. We do not want to stray from that!
AM: What about some food hot takes or trends? Do you have any that you want to share or that we should keep an eye out for?
HL: Honestly, I’m somewhat scared to give my hot takes as I hate to get in trouble! If you don’t have sharp knives, then you actually don’t care about cooking!
AM: Agreed!
HL: I don’t like beets!
AM: Oh we love beets!
HL: I know, that’s why it’s a hot take! Everyone loves them and I really get the looks from people when I say I don’t!
AM: We can agree on the knives though!
IG @salt_hank
PHOTOGRAPHY COURTESY | PG 215 Ed Anderson | PG 216 Hector Gomez
Read the MAR ISSUE #123 of Athleisure Mag and see SALTY RETURNS | Henry Laporte/Salt Hank’s in mag.
On April 19th, The 5th Annual Orange Glou Wine Fair at Gallery Space LES 155 Suffolk Street will showcase 100 orange wines to taste from around the world, highlighting up and coming wine regions like Japan, Mexico, and China, along with Spain and the US this year. Launched by leading orange wine expert Doreen Winkler, a natural wine sommelier and founder of Orange Glou wine club, it is America’s only wine fair dedicated exclusively to orange wines. A one-of-a-kind event for orange wine enthusiasts, those new to the style or anyone looking for a unique NYC event this spring, the Orange Glou Wine Fair is the ultimate place to enjoy the full spectrum of orange wines), meet winemakers to learn more about this ancient style of wine that has recently become so popular.
This year’s event will expand to 4 sessions throughout the day (11am-1pm, 1pm-3pm, 3pm-5pm, and 5pm-7pm). Guests can explore the world of orange wines, which are made using centuries-old techniques where the juice pressed from white grapes remains in contact with the skins during the fermentation process to create unique, versatile and delicious wines that range in color from pale gold to orange to amber. All guests will take home a signature Orange Glou wine glass (value $15), included in the $45 tickets.
PHOTOGRAPHY CREDIT | Nina Scholl
Read the MAR ISSUE #123 of Athleisure Mag and see ORANGE GLOU PRE-COVERAGE in mag.
During NYFW FW26, we kicked off the season by having dinner at Berimbau Brazilian Table in Midtown. Although we were there during the Winter, it is such a vibe to be in a spot where it feels like endless Summer, has great vibes, and an incredible menu that showcases Brazilian cuisine that is vibrant along with cocktails that will keep you coming back. We sat down with owner Mario De Matos to find out about this restaurant, its sister location in the West Village, and to know what we should order on our next visit!
ATHLEISURE MAG: Mario, we had an incredible meal during NYFW at Berimbau Brazilian Table in Midtown. Before we delve into the restaurant, can you tell us a bit about your background, how you came to the restaurant industry and why after launching the original location in the West Village that you wanted to open a second location?
MARIO DE MATOS: My connection to hospitality started very early in my life. My father owned a small bakery and grocery shop in Brazil, and as a kid I often helped him there. During school vacations we would leave the house at five in the morning, which felt brutal at the time, but it placed me right in the middle of customer service from a very young age. My father liked to keep me at the counter interacting with customers. Because I was young, people were naturally warm and patient with me, and I ended up building many relationships with the regulars who came into the shop. Looking back, that early exposure to hospitality shaped the way I understand service and human connection today.
In 2000, while studying law in Brazil, I came to New York to visit my sister and study English for what was supposed to be six months. Instead, I fell in love with the city and found my way back into restaurants, working in pizzerias and neighborhood spots across the city. I was very curious about the industry and eager to learn, and along the way I was fortunate to meet mentors who helped guide me.
After nearly a decade of working in restaurants, I began to seriously dream about opening a place of my own. In 2009 I had the opportunity to open Berimbau with a partner, and that was the beginning of my journey as a restaurateur. Opening the second location years later felt like a natural evolution. The original West Village restaurant has a very special history, and the Midtown location allowed us to introduce Brazilian culture to a new audience while continuing to refine what Berimbau represents today.
AM: Can you tell us about Executive Chef Victor Vasconcelos - his background in terms of where he trained, kitchens he worked in, and how he came to Berimbau Brazilian Table?
MDM: Chef Victor is from São Paulo, Brazil. He began his career in 2001 under the mentorship of renowned Chef Laurent Suaudeau at Chef Suaudeau Escola da Arte Culinária, Brazil’s first culinary arts school. He later coached Brazil’s top candidates for the Bocuse d’Or competition, leading his team to first place in Latin America and 15th place globally in 2017. After moving to California, Chef Victor earned a Michelin Bib Gourmand for his former restaurant, Caboco, which he opened with restaurateur Bill Chait. At Berimbau Brazilian Table, he brings his expertise home, crafting a menu that elevates traditional Brazilian cuisine through refined technique and a contemporary lens. When the 36th St location opened, he began as a consulting chef and quickly became our Executive Chef.
AM: What is the meaning behind the name Berimbau Brazilian Table?
MDM: The Berimbau is a traditional Brazilian instrument used in capoeira, the Brazilian martial art. For us, it represents the rhythm, spirit, and culture of Brazil. The idea behind Berimbau Brazilian Table is to create a place where guests feel transported and welcomed into a space the celebrates the many layers of our home.
AM: What are the flavors, spices, and ingredients that are indicative of Brazilian cuisine?
MDM: Our cuisine is very diverse, but there are a few ingredients that really define it. Yuca is a staple that can be transformed into many things (farofa, flour, dessert). And cajá and tapioca as well.
AM: For those coming to the Midtown location, what can you tell us about the vibe, ambiance, and the interiors?
MDM: The Midtown location has the same welcoming spirit as the West Village, but with a bit more flair. Our furnishings all draw inspiration from the organic elements of Brazil, and the art features a diverse group of artists from different regions. We wanted the space to reflect the richness of everything Brazil has to offer. We try to curate an inviting, lively, and easy going atmosphere.
AM: Are there differences between the Midtown and the West Village location?
MDM: The West Village location is more intimate, and Midtown is larger, more of a culinary and cultural hub for Brazil in the heart of the city. It’s designed to accommodate group dining, business lunches, and more elevated experiences while still carrying the same Brazilian spirit.
AM: For 36th St, what are 3 items For the Table that you would suggest that we have in mind for Lunch?
MDM: I would recommend the Dadinho, Pastel, and Coxinha.
AM: What are 3 mains that we should have in mind for Lunch?
MDM: Picanha Burger, Galinhada, Milanesa.
AM: Tell us about the Executive Lunch.
MDM: Because we are located in Midtown, we’re surrounded by offices and hotels, so we wanted to create something perfect for business meetings or quick lunches with colleagues. Our Executive Lunch is a two-course prix fixe menu featuring starters like Pão de Queijo or Broccolini, followed by mains such as Steak Salad or a Feijoada Plate. Guests can also add desserts like Sorbet or Pudim de Limão.
AM: What are 3 desserts that you suggest that we should think about to end our meal?
MDM: The Bolo de Mandioca is one of our classics, while Brigadeiro is a true Brazilian delicacy. Also the Mousse de Maracujá.
AM: For Dinner, what are 3 For the Table options that we should have in mind when coming in with friends and family?
MDM: Camarão na Cahcaca, Ceviche, and Mandioca da Casa.
AM: What are 3 Mains for Dinner that you suggest?
MDM: Strogonoff, Moqueca, and Red Snapper.
AM: Tell us about the Picanha Feast as we saw people ordering this and it seems very popular!
MDM: The Picanha Feast serves about three people, and features the top sirloin cap, a beloved cut of Brazil. It’s grilled under open flames until tender and then served table side, where Chef Victor slices it then lays it over farofa. Served with a side of a baby gem salad, broccolini rice, and hand cut fries, it makes for a delicious experience.
AM: We also noticed that you have vegan options in the menu as well. Can you tell us about these dishes?
MDM: We always want everyone to feel included at the table, so we made sure to feature vegan options. Brazilian cuisine lends itself well to plant-based cooking because many of our ingredients are vegetable-forward. For the Moqueca Vegana, it features a tucupi and coconut milk base with plantain and okra plantain, while our Feijoada Vegana replaces pork with tofu and market vegetables but keeps all the traditional flavors.
AM: Tell us about the Brazilian Social Hour and what would cocktail and 2 dishes from this menu be that we should enjoy?
MDM: Brazilian Social Hour is from Mon-Fri from 4 pm – 7 pm. It’s a time for guests to unwind and enjoy our stadium seating and Caipirinha Bar. One of my favorite pairings is the Negroni made with Amazzoni Gin from Brazil, great with Beet Tartare and our Pão de Queijo with pulled pork and bacon.
PHOTOGRAPHY COURTESY | Serafina Marketing
Read the MAR ISSUE #123 of Athleisure Mag and see THE ART OF THE SNACK | Berimbau Brazilian Table in mag.
We always love a good sip and a bite and there’s no one better to talk to about this than with a chef. We met Chef Chris Valdes during last year’s Food Network’s NYC Wine Food Festival and we have seen a number of his videos making incredible dishes that are full of flavor! We took some to ask him about how he got into the industry, his passion for food, and his martini and dish pairing that we should be putting into rotation as the days get longer and we settle into Spring.
ATHLEISURE MAG: It’s so great to connect with you. We actually briefly met you last year at Food Network’s Food Festival here in NYC. You had some amazing Tostones – so tasty and it was cool to see you doing your thing.
CHEF CHRIS VALDES: Oh nice! You were at Foodie Con!
AM: Yes! We could see the building but couldn’t remember the event! It’s always a good time covering the food festival and that was a huge series of days and although we have covered this festival over the years, we had never done Foodie Con before.
What dish made you fall in love with food?
CHEF CV: I think that the first dish that made me fall in love with food was my mom’s Boliche! It’s a Latin style roast that is stuffed with chorizo and then you have to sear it and then you have to cook it for 4 hours, then you have to let it cool, slice it up, then you have to make the sauce for it which is peas and carrots and tomato sauce and red wine – then you have to cook it again!
So, if someone is making this for you in Latin culture, that means that they love you! This means that they think that you deserve the very best! My mom would make this for us for every birthday, every celebration, and I was always fascinated with how much work it takes, but it is so rewarding. She would serve it with rice and fried Hawaiian plantains and this little salad. When I think of childhood, when I think of falling in love within cooking, comfort, and love – that’s where my mind takes me right there.
AM: That sounds amazing and we have not had lunch yet, we want someone to make that for us!
When did you realize that you wanted to be a chef?
CHEF CV: At the age of 10, we lost everything. We lost our restaurant. My dad went away for 19 years and it was just all over the place. My mom and I moved into a small apartment building and I remember that we found out what satellite TV was and we got that and I was flipping through the channels and what seemed like a million of them, I stopped on one channel to see this guy go, “Bam!” I started having a vision of myself cooking, of myself clapping, feeding people, being with other people and cooking for them as well as seeing them happy. I didn’t know how to describe all of the things that I was seeing in my head. A few days later, I kept watching the same show which was Emeril Live and that took me to create my first dish which was Arroz con Pollo. Long story short, my mom and I sat down and ate my dish as we were watching Emeril.
AM: What inspires you in terms of the dishes that you create? Where are you pulling from and where do you get that inspiration from?
CHEF CV: I think that it just runs in my blood. I was born into a family who owned restaurants and food has always been part of my culture, my story, and my upbringing. Growing up next to my mom, she was always cooking so I would ask her why she added in things, why it smelled that way, and if I could help her. Mom took the time to always answer my questions, to help me, to let me cook with her, and to let me taste. She would let me see the ins and outs of running a family owned restaurant and how the clients would be so happy. They were always excited and asking for certain dishes to be made for the next day and to see that love and interaction was so important to me! It comes from that and I am Latino so it just is in our blood. I’m so grateful to be one of the fortunate ones that it runs in me.
AM: You recently partnered with Tanqueray and there is nothing like a good martini to pair with your favorite dish! With National Cocktail Day coming up, what is your favorite martini and what do you pair it with?
CHEF CV: Tanqueray has a martini for every occasion and whether it is a classic one like a Dirty Martini or something more trend forward like a Dirty Spring Gibson which is a take on the classic Gibson, it’s the perfect transition into warmer weather. I just love an Old Fashioned Martini. I don’t think that you need to mess around with it too much like a good gin such as the Tanqueray London Gin. A bit of that olive juice and a squeeze of lime and of course, the olive. You need the olives!
AM: Of course!
What dish would you pair with that?
CHEF CV: So, the dish that I would have with that is the one I did in collaboration with the South Beach Food and Wine Festival which is the Salchipapas con Salsa Rosada. For the Salchipapas, you’re going to fry the French fries and you’re going to grab some beef links and you’re going to cut them up and you will fry it in the same oil as the French Fries. So when the French Fries are cooked, they are going to absorb the beef link flavor – so you’re already starting on a good note. You’re going to bring them out of the fryer and you’re going to season them with a little salt and black pepper and you’re going to load it up with some Salchipapas Sauce which is the Salsa Rosada which is ketchup, mayo, pickle juice in there and you just mix it up and your pour it over the warm crisp French Fries. My doctor always asks me if I am eating my greens so I ad a little scallion just for color.
AM: Wow! That sounds amazing.
It’s been 5 years since One With the Kitchen came out. How has that been for you and can we expect another cookbook from you?
CHEF CV: I’m going to be celebrating shortly with a few national appearances and to do something with the book. It has been a love story to my culture and my heritage. I call it the book that just keeps on giving. The more I link to it and reference to it, the more I realize how much love I put into it. We were going through COVID and that was at a time where half the time I was donating 50,000 meals to people here in Miami and the other time I was doing the book. When I was doing the book, I was so focused and I was choosing the recipes, tapping into my childhood memories and I was going back and forth. It has been so special to me celebrate 5 years since this book dropped and I can’t believe that 5 years has already passed. We’re going to be celebrating in a nice and special way.
I’m also celebrating which is going to sound so weird as it has taken me 9 years. I have 100,000 subscribers on my YouTube channel and when I looked at how many I have uploaded, it has been well over 200 so it’s not a surprise. I had fallen asleep on it and it wasn’t until YouTube emailed me and said to claim my silver plaque award.
PHOTOGRAPHY COURTESY | Tanqueray
Read the MAR ISSUE #123 of Athleisure Mag and see SIPS + BITES | Chef Chris Valdes in mag.
In No Matter What, we meet a couple who has navigated trauma and is looking to find their way back to one another. As Roz and Vin try to find their way back, they have complications as her husband moves out and extends his lease. She decides to sign up for a figure class and to increase her artistic side. While her husband figures things out, she also spends time with her best friend, Raffi who is also her brother-in-law! Of course she has feelings for him as well.
As they work through their separation, she finds that the opportunity to have her estranged
husband as a figure model may be a way for them to see one another and to come back together again!
In this cookbook, you have a cocktail for each week of the year in Thursday Night Tiki Lounge: 52 Drinks That Bring The Tropics Home which is perfect for your home bar. You’ll enjoy classic favorites as well as twists! You’ll be introduced to infused cocktails that have fresh juices, spiced syrups, rums, and a number of spirits!
We’re already imagining a Mai Tai, Blue Hawaiian, Doctor Funk and more. Whether we enjoy them while watching or streamed show or are inviting others, we are prepared!
Everyday Hawai’ian cuisine is explored in this cookbook by 2X Top Chef fan favorite Chef Sheldon Simeon who shares his flavors with us. In his cookbook, Ohana Style: Food From Hawai’i, For Your Family, he shares over 100 recipes that are not fussy and perfect for substituting ingredients with these traditional dishes. From a culinary standpoint influences come from Native Hawai’ian, Filipino, Japanese, Chinese, Korean, Portuguese and more!
In terms of subsitutions, he gets creative with plant-based spins (swap out raw fish with pan-seared ripe avocado for a delicious “tataki”, or using mushrooms to create the best “escargot”) and shortcut cooking techniques (like searing shoyu-marinated tuna in a hot wok or pan to mimic smoking.
You’ll be able to blend sweet, savory, and tangy Hawai’ian flavors into every day meals, all the while centering the cuisine’s legacy of communal-style eating.
We’re excited to try Pork Belly Tocino with garlic rice for breakfast and Stir-Fried Olives with ginger as a midday snack, to a pan-fried Lemon-Caper Mahi dinner.
Read the MAR ISSUE #123 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the MAR ISSUE #123 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Although the Olympics have complete this cycle, we still have a few stories from the Winter Games 2026. We sat down with Erin Jackson Team USA Olympic Speedskating Gold Medalist to talk about her love of the sport, how she got into it, competing at Milan-Cortina and more.
ATHLEISURE MAG: When did you fall in love with speed skating, and what do you love about this sport?
ERIN JACKSON: I actually loved this sport for as long as I can remember. You know, some of my earliest memories of skating were just up and down my driveway and the little plastic skates. So it started out as just a hobby for me. I didn’t have any dreams of being competitive in the sport. I just started doing it because I loved it. So that was my intro which was through roller skating and then roller skating led me to inline skating and then inline skating led me to ice skating. So, yeah, it was just kind of a, I guess, a very natural progression, but it did just start with the love of the sport and the love of the hobby I guess!
AM: I mean, there are so many things you could have done! Why did you decide that figure skating wasn’t the thing, but speed skating was?
EJ: I actually did go that route first, so I did what’s called artistic skating. And that’s like figure skating, but also on roller skates. Who knows? That that could have been where I ended up, but my coaches in artistic skating they actually moved away to pursue figure skating on Ice for their daughters. Their daughters ended up competing in Sochi, I believe.
AM: Wow!
EJ: So who knows? Maybe I could have gone that route, too? But when they moved, I just let that be the end of figure skating.
AM: Well, what does an average week look like when it comes to training for upcoming competitions?
EJ: So we train six days a week, most days, it’s two training sessions. One of those days, we’ll have three training sessions one of those days, we’ll have one training session, but we’re training most the time. It’s kind of like a full-time job, so we’ll have a morning session for probably 3 hours or so, and then rest in the afternoon for lunch and then come back and have another session later in the day.
Normally skating once a day, and then the other session can be, you know, like, bike intervals, or, you know, cardio or weightlifting or something like that.
AM: We were just going to ask about three workouts that you do to optimize for this particular sport? You kind of just answered it. Our minds are still wrapping around six days a week. I mean, clearly, that is what you have to do.
So this past Olympics marks your third, where you were competing in the 500 meter and the 1000 meter? What does it mean to you to be able to compete on such a global stage?
EJ: It’s a really cool honor, I guess, like just being part of the Olympics and just being able to be part of this really large thing where people from all over the world are coming to do the thing that they devote their lives to. We all just come here and do it together. It’s just a really cool community aspect, you know, part of this large community of Olympians and Team USA. And it’s, yeah, I feel like that’s the best feeling of it, just like doing it all together.
AM: What did you love most about your experience this year, and you know, being in the Olympics, and are you thinking ahead to 2030?
EJ: Yeah, I am thinking of 2030, yeah, I couldn’t imagine stopping the train at this point. I definitely want to keep going with all the progress I’ve made this season, and I really want to carry that forward. Some of my best memories from this games were a toss-up between watching my teammates this time around, because for most of them, it was their first Olympics. It’s getting to see all the amazing firsts that they were experiencing and then also watching other Team USA events, like with athletes from those sports. You know, they can give a lot of insight and like behind the scenes info about the scoring and sometimes even the drama in the sport. So, yeah, that was a really cool thing too.
AM: Well, you are part of Happiness as The Real Gold Hershey Campaign, which is so fun to see that and to get to see other aspects of you while you’re talking. Why did you want to be involved in it? And what does happiness mean to you? And where do you find it?
EJ: Yeah, the Happiness is The Real Gold Campaign, I feel like was a really important thing to get out there in a really important message, because it can just like remind athletes and just people in general that the people in your lives who love you and care about you like, they’re gonna love you, no matter what, because what they really want for you is happiness.
AM: Yeah.
EJ: Your achievements are just kind of a bonus for that. I feel like it was a really great message and one that was really heartfelt and emotional campaign, especially with having our families involved. I was really happy to be a part of it.
IG @speedyj
After chatting with Erin, we caught up with her fellow Team USA Speedskater, Jordan Stolz. We wanted to hear from him about his passion, a successful Winter Olympics, and more!
ATHLEISURE MAG: How did you come to the sport of speedskating and for those that are not familiar with it, how would you describe it to them?
JORDAN STOLZ: I would describe it as a sport where you are constantly trying to keep progressing and a sport that is very satisfying when you improve. The feeling of being able to go fast on turns is a feeling that I can’t get anywhere else! I can’t get it in a car, I can’t do it on a mountain on a bike – it’s something that is very surreal and I think that people get addicted to it!
I first got into it because of Apolo Ohno (G2, S2, B4) back in 2010 and I was watching him compete and it was the first Olympics that I had ever watched in my life. I was just really into it and it caught my eye with the way that he was passing people. It was like a showman and I asked my parents if I could start skating and I actually started with my sister on our frozen pond in our backyard. We shoveled a track and ever since then, I have been doing pretty good.
AM: What are workouts that you find beneficial for speedskating?
JS: I would say a lot of cycling. The number 1 thing that changed for me is when I spent a lot more time on a bike. The weight room too – just building up your squats. You have to have power on the ice. You want to combine those two, but you don’t want to go too far with either one. You don’t want to be this cyclist that weighs 130lbs, but you also don’t want to be a body builder and then you would be super slow on the ice – you’d have too much weight. It’s kind of factoring all of that in to work with the mechanics of skating and the technique. I have found that to be the most beneficial for me.
AM: What were the Opening Ceremonies like for you and what does it mean to you to compete on such a global stage?
JS: It means a lot to compete for Team USA on the Olympics as a global stage and to win 3 medals, the highest medal count. That means a lot, not just for me, but for speedskating itself and the whole country. It’s great that I can bring more awareness to speedskating as it’s such a cool sport and I’m glad to be able to do that.
I didn’t walk the Opening Ceremonies, but I loved watching it on TV when I was in the Village.
AM: When it’s your gameday, do you have or do anything that gets you into the mindset to compete?
JS: I try to relax a lot and not to think too much about the races. I want to be able to get into the zone before getting into the rink. Before that, I like to chit chat with people, sit in bed and watch some reels, and then I can get out there and be ready!
AM: You had an amazing Winter Games 2026! You won a Gold in the 500 M and then another one in the 1,000 M - the first American male to do it in the same Olympics since 1980 and you got Silver in the 1,500 - you also made 2 World Records - what does it feel like to leave the Games with those accolades?
JS: It means a lot especially to have my name attached to Eric Heiden (5G) and it means a lot to be thought of as a successful speedskater in Olympic history for the US. I hope that I can continue to progress and do better going into 2030 and this is just one of those stepping stones. When I went to Beijing, I didn’t win any medals there and then 4 years later, I trained a lot and the World Cup had a lot of experiences and then I was able to come here to the Olympics in a very prepared way! Who knows what can happen over the next 4 years? Hopefully something very similar and I am feeling very good about the results that I have had this entire season and not just the ones that took place at the Olympics. I’ve been skating some fast times and had great track records.
AM: In your downtime in Milan, how did you take time for yourself to reset between competitions?
JS: It was just – there wasn’t a lot to do in the Village, so it was about laying in bed and trying to relax and focus.
AM: You partnered with Hershey’s For the Happiness Campaign. Why did you want to partner with them and what does Happiness is the Real Gold mean to you?
JS: I wanted to partner with them because they are a huge household name company. Having that name tied around you at the Winter Olympics really special. It’s the highest achievement that you can have as a speed skater. First of all going to the Olympics, and then being able to win a Gold medal, with the name Hershey’s behind you – that just means a lot especially how they support my family in general. It’s authentic and I feel that they really put the truth behind the slogan that Happiness is The Real Gold. They are 100% right about that!
AM: Now that you are settling in post Olympics, are there any projects or upcoming competitions that we should keep an eye out for?
JS: I have the World Champions coming up – the World Sprints and the World All Arounds – it’s a combination race. It’s kind of like the 2nd thing to the Olympics if you are considering the Netherlands view. They view it super seriously here. I think it’s really cool and I will compete in both and try to win both of them. It will be fun and really hard! Everyone wants to hear if I will be doing anything in cycling and that’s probably not going to happen because I will be focused on skating.
PHOTOGRAPHY CREDIT | Hershey’s
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We always enjoy being able to sit down with Chef Kristen Kish to talk about what she is working on or where we will see her next. Last month, S4 of Peacock’s The Traitors kicked off and we have been enjoying seeing her navigate this murder competition show that takes place in a castle and has a number of our favorite celebs across reality shows included. As of reading this issue, all episodes are streaming now and you can see her journey!
Next month, BRAVO’s S23 of Top Chef is back starting Mar. 9th (if you have Peacock, you can see the first episode early on Mar 3rd). This year, our favorite host along with her co-judges Chef Tom Colicchio and Gail Simmons will bring us to North and South Carolina as we learn more about the chefs who will be competing, along with learning more about the cuisines that are indicative of these areas!
We wanted to know more about her participating in The Traitors, Alan Cumming (Glenrothan, X-Men franchise, Golden Eye) as host, and to get to know a bit about the inner workings of this show. We also wanted to know more about the upcoming season of Top Chef as we get excited to see this culinary competition show. As always, we want to know more about upcoming projects that she is working on as we look ahead to the Spring.
ATHLEISURE MAG: As a murder mystery competition show, The Traitors is one that we enjoy. It’s an interesting blend of watching talents that you know from various shows coming together to win challenges while also picking people off. What led to you deciding that you wanted to participate in this show?
CHEF KRISTEN KISH: Saying yes to The Traitors felt a lot like when I was first asked to compete on Top Chef. It wasn’t something planned, it just presented itself. I have learned that those unexpected opportunities are usually the ones that shape me the most.
What made me a bit nervous is that it’s not built on one skill set. In the kitchen, I can rely on technique and experience. This was different. It was psychology, intuition, and navigating discomfort in real time.
AM: When you sat down at the first roundtable where the initial Traitors were selected, what was that feeling like and what did you want to be?
CHEF KK: I wanted to be a Faithful. Sitting there blindfolded, in complete silence except for Alan’s footsteps, was incredibly disorienting. You’re suddenly cut off from real life and fully immersed in the game. It feels like the moment everything shifts.
I wasn’t trying to count his steps or calculate where he stopped. I was actually very aware of my own thoughts. I just let myself settle into the reality that the game had officially begun. It was less about strategizing in that moment and more about grounding myself in what I was stepping into.
AM: Each morning, the breakfast table is one of my favorites to see everyone come together! Did you have a favorite item that you enjoyed eating?
CHEF KK: Not really a single favorite, but I did enjoy the coffee. Right before missions, after finishing breakfast, I found myself snacking on a lot of the dates they had in the kitchen. Quick energy! I started out eating hard‑boiled eggs in the first few breakfasts, but that got a bit tiresome. The dates became my go-to.
AM: With so many different types of personalities coming together, how did you prepare to be in this unique environment?
CHEF KK: For me, there’s really no way to prepare for something so unknown, especially as someone who has battled with social anxiety. Even in the middle of a game that encourages lying, deception, and manipulation, it is a game at the end of the day and my goal is to have fun.
AM: Alan’s outfits are iconic what was your favorite look that he wore?
CHEF KK: Recently, one of my favorites was when he dyed his hair blue, pink, and white; a nod to the trans flag. I loved how he incorporated messages that had nothing to do with the game, but reflected social justice. Those little choices made his style feel personal and meaningful beyond just the outfits.
AM: What was your favorite look that you wore during The Traitors season, favorite moment, and favorite challenge?
CHEF KK: I did dress up in a black pinstripe suit one day because I thought I was going to find out I was murdered that day. Knowing that I had to do my own glam everyday, I needed clothes that felt like a polished me. A well-tailored suit is timeless, comfortable and temperature appropriate.
My favorite challenges were the physical ones that tested strength and athleticism. I’m active, so I really enjoyed being able to move and push myself. There was one in the weird, creepy cabin where I was convinced a snake would drop from the ceiling. My favorite part? When it didn’t!
AM: What was a takeaway you had from being on The Traitors?
CHEF KK: The biggest takeaway for me was that stepping outside your comfort zone can lead to incredible experiences and even lifelong friendships. That was honestly the best part of the whole journey.
AM: You’ll be back on our screens again with Top Chef on Mar 9th on Bravo! What are you excited for us to see for this season?
CHEF KK: I’m most excited for everyone to meet this new group of incredibly talented chefs. It was a pleasure to witness how each of them brought something unique to the table, and tasting their creativity and passion unfold was such a joy.
AM: When we think about the cuisines of The Carolinas, what are the ingredients that are indicative of these states?
CHEF KK: Throughout the season, it’s about using the ingredients but also drawing from the cultures, and the history behind them. Each chef brings their own perspective and their own creativity to the table. Watching them transform those ingredients into dishes that tell a story, their story, is one of the most special parts of the season.
AM: Each season there seems to be some twists. We know that there are twins competing this year and a few format changes - what can you tell us about this?
CHEF KK: There are always subtle changes each season, but the heart of Top Chef remains the same, it’s still the show you know and love. The twists come through how the chefs perform and adapt, so you’ll see new surprises emerge naturally from their creativity and strategy. You’ll just
have to tune in to see how it all unfolds!
AM: How did you prepare for this season of Top Chef?
CHEF KK: I research places I would like to dine at since we are there for such a long time. I research the landscape and cuisine so I have baseline knowledge going into any season. Overall, I love watching and having a front row seat to the chefs’ journey. I know how Top Chef can change your life and that aids my excitement and compassion for their journey.
AM: You are also the Chef-in-Residencen at Auguste Escoffier School of Culinary Arts, which we know that Teyana Taylor (The Rip, One Battle After Another, The Book of Clarence) is currently a student there. Why did you want to be the Chef-in-Residence and why is this so important to you to be involved in this?
CHEF KK: I saw that! I think it’s very cool that with as busy as she must be, she’s taking the time to explore her passions. I’d love to get in the kitchen with her!
The team at Escoffier have been great partners and we’ve built this role together focusing on what we all believe are some of the most important benefits of culinary school outside of the technical skills... mentorship, building confidence and sparking curiosity. The core of what I do as the Chef-In-Residence are student-focused initiatives and this year we’re expanded on that.
AM: Are there any upcoming projects that we should keep an eye out for?
CHEF KK: I’m focused on continuing to build Kish Aperitif and introducing it to a wider audience. I’m incredibly proud of what my partners and I have created, and I’m excited for more people to experience a part of my heritage through this lens. I also have a few ideas brewing that will allow people to engage with my world in new ways — and I’m looking forward to sharing more soon ;)
PG 113 PHOTO CREDIT/HAIR STYLIST Derek Yuen MUA Alyssa Fall STYLIST Charlotte Rose Coleman | PHOTOS COURTESY PG 114 Griffin Nagel/Peacock | PG 116- 118 Euan Cherry/Peacock | PG 120 - 123 Paul Cheney/Bravo | PG 124 Sarah Israel/Bravo |
Read the FEB ISSUE #122 of Athleisure Mag and see CASTLE TO CAROLINAS | Chef Kristen Kish in mag.
With all of the freezing temperatures as well as snowstorms, this month’s The Art of the Snack takes us to Santa Monica to Xuntos to enjoy an array of Spanish tapas from savory bites as well as cocktails! We wanted to know more about this spot that we can enjoy for Lunch, Dinner, and Brunch! We sat down with Chef Sandra Cordero to find out more about this Tapas Bar, what we should think about enjoying when we come in, and more!
ATHLEISURE MAG: Before we delve into Xuntos, can you tell me about your culinary background - where you trained and kitchens you trained in prior to Xuntos?
CHEF SANDRA CORDERO: I was raised between Amsterdam and Galicia in northern Spain, where I spent summers on my family’s farm and in A Coruña. That upbringing shaped my earliest understanding of food, but I formally committed to becoming a chef when I moved to Los Angeles.
In LA, I trained in several of the city’s most respected kitchens. I worked under Neal Fraser at Grace, gained experience at the Michelin-starred Providence, and cooked alongside Peruvian chef Ricardo Zarate. I also spent time at Test Kitchen.
AM: Why did you want to open Xuntos and when did it launch?
CHEF SC: We launched in July 2023. My dream was to bring Spanish tapas to a beach town, to have a tapas bar near the beach, and after the pandemic, we really wanted to open a place where people could gather again and be together.
AM: What are the ingredients, spices and flavors that are indicative of Spanish cuisine?
CHEF SC: Olive oil, garlic, citrus & pimentón De la Vera.
AM: Why did you want to focus on tapas and for those that are not familiar, what is that?
CHEF SC: I wanted to share my Spanish culture with LA, and what better way to do that than through Tapas! Tapas are for sharing, they are ingredient-forward, with lots of seafood & amazing produce from the market. Being in Santa Monica and walking distance to the Santa Monica farmers market with incredible fresh produce, it felt organic to focus on tapas in this location.
AM: How does one approach a tapas menu in terms of have 2-3 people ordering for enough variety and items to share?
CHEF SC: We have made it as easy as possible for guests with our new tapas tasting menu, where you get a four-course tapas tasting for the whole table for $75 per person. It is the perfect amount of food; you still get to have that sharing experience, and all you have to think about is what to drink! If you decide not to do the tapas tasting, you can have one of our wonderful servers help you. Tapas is about everyone experiencing the same bites & flavors together.
AM: For diners who are coming here, what is the ambiance of this restaurant from the vibe to its interiors?
CHEF SC: The design and atmosphere is meant to feel inviting, a place where people can linger, relax, and connect over drinks and food in equal measure. The word xuntos means “together” in Gallego, and that ethos, convivial, unhurried, and social, threads throughout the space. The interior occupies two storefronts in a historic 1926 building in Santa Monica, with a lively bar area that naturally draws people in for drinks and pintxos before dinner. Beyond the bar, a warm dining room invites guests to slow down and linger. Up on the second floor are two private dining spaces overlooking the bar and main room — perfect for intimate dinners or energetic celebrations.
Visually, the space blends playful energy with a vintage, feminine sensibility. A dramatic wall installation of thousands of scallop shells (a nod to Galicia’s coastal culture) anchors the room, while vintage light fixtures add a sense of drama and warmth. Soft pinks and reds set a color palette that’s romantic yet spirited, complemented by touches of greenery and curated vintage artwork. Family photos from Galicia give the space a personal, home-like layer.
It is perfect for a cozy date night or a fun night out with friends. It’s romantic, energetic, and meant for people to stay, linger, connect, and enjoy the experience fully.
AM: For Lunch, what are 3 items on the menu that you suggest that we should be thinking about prior to coming in?
CHEF SC: When you come for lunch you cannot miss the Empanada, it’s a Galician style empanada, a whole savory pie that we make from scratch daily, with an olive oil crust with rotating fillings—Galician tuna (the classic), beef, spinach, mussels... of course our Tortilla is not to be missed, the ultimate comfort food, & Gambas al Ajillo for a sizzling midday tapa!
AM: Specifically looking at the Conservas (Tinned Fish) portion of the Lunch menu, what are 3 that you suggest?
CHEF SC: Gueyu Mar Grilled Sardine Tails Escabeche (we’re huge fans of Chef Abel), the Albo Mussels that I grew up eating as a kid & Ramon Peña Sardines with padron pepper, a beautiful tin with a kick from a pepper only found in Galicia.
AM: For those that opt to eat at the bar, what are 3 items on your Pintxos menu that we should try?
CHEF SC: Our Cantabrian Anchovy on brioche, Croquetas de Jamon of course, and a Racion of Jamon Iberico + Pan Con Tomate on Spanish Cristal Toast is essential.
AM: Tell us about your Tapas Tasting for Dinner.
CHEF SC: We describe it as “what chef Sandra thinks you should eat tonight,” a seasonal combination of pintxos & tapas that changes monthly, always with whatever seafood is tasting best at the moment and produce from the Santa Monica farmer’s market. It’s the easiest way to experience Xuntos because you order, and the food just keeps coming!
AM: What are 3 items on your Tapas menu for Dinner that we should try?
CHEF SC: Our Lobster, Pork Chop and Pulpo a la Gallega.
AM: To complete your meal, what are 3 desserts that we should have in mind?
CHEF SC: Tarta De Santiago—the cake people make a pilgrimage for! Seasonal Flan (right now it’s coconut!) and our Chocolate Mousse.
AM: For those looking for a refreshing cocktail, what are 3 that you suggest?
CHEF SC: We squeeze citrus fresh from the farmer’s market for our Senorita (tequila, grapefruit, pimenton), Playa de Vega (mezcal, chartreuse, lemon) and Hummingbird (vodka, tango tangerine,
orange).
AM: Tell me about your Wine Club!
CHEF SC: The best way to learn about Spanish wines is by drinking them! You get 2-4 bottles every month from all over Spain, carefully selected imports exclusive to Xuntos, always organic without any additives, and more than half from women winemakers. Members get tasting notes, food pairing recommendations & a pick-up party with wine tasting every month!
AM: Are there any events coming up that we should know about that we can share with our readers/community?
CHEF SC: Bikini nights are coming up, which is an event we have on the last Thursday of every month. They are inspired by the iconic Bikini Club in Barcelona, birthplace of the famous Bikini Sandwich & the “it” club for live music & good times for generations of Barcelonians since its opening in the 1950’s. I love putting new spins on the Bikini Sandwich on the menu at Xuntos, & this night showcases these itsy-bitsy melty toasties paired with the perfect accompaniment: premium Barcelona beer from Estrella Damm & live music!
IG @barxuntos
PHOTOGRAPHY COURTESY | One Goat Media
Read the FEB ISSUE #122 of Athleisure Mag and see THE ART OF THE SNACK | Xuntos in mag.
There are many ways to immerse yourself into a vaction. Some love to relax and others want to go for an adventure which is where Ride & Seek Bicycle Adventures comes in. If you’re looking to see Japan, we suggest trying their 2 historical cycling adventures. They have a 14-day tour of Hokkaido to see the nature and grandeur of Japan’s northernmost island. They also have a 13-day Kyushu tour which is on the enchanting islands and inland sea in the south of the country.
During both tours, guests will stay in Japanese inns and Western-style hotels. You’ll enjoy traditional cuisine and baths in an array of natural hot springs.
For those interested in the Hokkairdo Tour, this takes place Sep 3-16, 2026 and starts at $8,960 per person based on double occupancy. Those taking this tour will enjoy remote and peaceful cycling routes on this guided tour. You’ll navigate roads, forests, plains, volcanic landscapes, caldera lakes, and towering peaks.
You’ll enjoy crossing the Tokachi Plain to learn about indigenous Ainu culture and cycle through vibrant flower fields of Daisetsuzan National Park. You’ll enjoy Niseko’s breathtaking Panorama Line and travel the coast of Shakotan Peninsula which is known for its blue waters and world class seafood. You’ll enjoy soaking in the mineral rich waters of Shirogane Onsen and enjoying the lively cities of Asahikawa and Sapporo. You’ll also enjoy the depth of Japanese cuisine from hearty miso to amazing sushi.
The Kyushu Tour, is Oct. 30-Nov. 11, 2026, starting at $8,320. You’ll start on Honshu and cross Shikoku and continue into Kyushu where you will wind through stunning gorges of Oboke and Koboke with waterfalls of Takachiho Gorge, bridges of Shimanami Kaido, lush valleys, and geothermal wonderlands filled with volcanic peaks (those that circle Mount Aso one of the world’s largest active calderas) and the riverside baths of Kurokawa Onsen in the artistic town of Yufuin. You will also see samurai castles and rich warrior heritage in Kumamoto. From a culinary perspective, you’ll enjoy regional specialties like thick udon noodles and savory tonkotsu ramen.
Tours include all accommodations, all breakfasts and group dinners, most lunches, nutrition for rides, Ride & Seek kit and water bottle, GPS with preloaded routes, knowledgeable guides and airport transfers.
PHOTOS COURTESY | Ride & Seek
Read the FEB ISSUE #122 of Athleisure Mag and see ATHLEISURE LIST | Ride & Seek Bicycle Adventures in mag.
In We Fancy: Simple Recipes to Make the Everyday Special, we are introduced to Jerrelle Guy who is a James Beard Awards Finalist for her cookbook Black Girl Baking. When you’re making dishes that you love, you want to know how you can do to amp up your favorites which you will find here. When we think about fancy, it can mean many things but in many ways it’s about being special.
In her cookbook, she takes pantry staples and shows how you can transform them throughout
your week such as Double Stacked Back Bean Burgers, Artichokes in Butter Wine Sauce, and
even an Olive Oil Brownie Pudding covered with chopped nuts!
When we’re taking some down time, we always look forward to having the perfect thriller. In It’s Not Her: A Novel we meet Courtney Gray who is enjoying a peaceful vacation until a scream is heard. After hearing this, she finds out that her brother and her sister-in-law is dead at their cottage by the lakeside. She also finds out that her niece is missing and that her nephew is still upstairs asleep with everything that has happened.
She begins to realize that as police descend the resort that are a number of secrets about her family that she doesn’t know about that are coming to light. Is her niece a victim or is she a murderer?
With everyone hiding their secrets, Courtney knows that she is in a race against time to uncover them and to solve this mystery that is hanging over her family. The more she finds out, the more she realizes that she doesn’t know the players involved as much as she thought.
When we go to our favorite Dim Sum restaurant, we know that we are going to enjoy our favorite dumplings. But this is a dish that is made all over the world! In The Little Book of Dumplings: Bundle of Love From Around the World, we learn more about these bundles of savory treats.
Whether you enjoy them in a Chinese as a spicy Indian Samosa, a cheesy Polish Pierogi, or a sugary German Dampfnudel, there’s a beloved dumpling in every food culture.
In this book, it provides recipes from across Asia, Europe, Middle East, Africa, German, and America. We’re looking forward to making Paraguayan Vori Vori, South African Souskluitjies, and Turkish Manti to name a few.
Read the FEB ISSUE #122 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the FEB ISSUE #122 of Athleisure Mag and see 9PLAYLIST | Nine Inch Nails in mag.
PHOTO CREDIT | Plugrà® Premium European-Style Butter
Every year, we know that Pi Day (3/14) is one where a number of pizza eateries have a number of promotions to highlight their offerings! This year, Plugrà, a premium European-Style butter that is also noted as Martha Stewart’s favorite to use when baking, is putting real pie back in the equation with some quantitative evidence. In a recent survey of 2,500 Americans, 93 percent of participants immediately associate "pie" with a baked dessert. Now, Plugrà is on a mission to make Pi Day a definitively pie holiday!
For those who enjoy eating pie, 24% love Apple while Pumpkin and Pecan are enjoyed by 14% of those participating in the survey. Even outside of a holiday, 28% of Americans enjoying a slice of pie at least once a month!
To help inspire home cooks to make everyday Pi Day, Plugrà partnered with celebrity chef and cookbook author Claire Robinson for her baking secrets. “No matter what’s inside, a great pie is all about the crust,” says Robinson. “When it comes to your ingredients, quality is everything. Plugrà’s slow churn process is my non-negotiable secret.”
She suggests that to keep ingredients cold, we should maintain the "golden rule" by keeping the butter and water as cold as possible to create steam pockets during baking, which results in a lighter, flakier texture. We should also prioritize the fat. When you’re baking from scratch, the differentiator is the butter. Plugrà is slow churned to create the right balance of moisture and fat, allowing it to blend smoothly into dough and bake into flaky crusts. For an easier way to incorporate fat, freeze your butter and then grate it directly into the flour using a cheese grater. Don’t discard leftover dough. Robinson suggests rolling out scraps to create decorative leaves or shapes to top your pie for a professional look.
From March 1 through March 21, fans can visit winplugrabutter.com for a chance to win one of 314 instant-win prizes of one pound of free Plugrà butter. 5 Grand Prize winners will receive free Plugrà butter for a year and a scratch-baked pie from New York City’s iconic Little Pie Company delivered to their door, exclusive swag, and six months of curated “Pie of the Month” recipes.
Check out the latest issue of Athleisure Mag.
Read the FEB ISSUE #122 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the FEB ISSUE #122 of Athleisure Mag and see #TRIBEGOALS in mag.
We’ve hit those really cold temperatures so comfort food that is vibrant to your taste buds and the eye are an essential! In this month’s issue, The Art of the Snack taks us to DC to Daru where we enjoy cuisine from India and Nepal. Chef/Owner Suresh Sundas talks about this restaurant which has received a Michelin Bib Gourmand for the 4th year in a row as well as a James Beard Semifinalist nomination. We wanted to know more about the restaurant and what we should enjoy when we come in for our next visit!
ATHLEISURE MAG: Before we delve into Daru, tell us about your culinary background, kitchens you trained in and why you wanted to create Daru?
CHEF SURESH SUNDAS: I am originally from Morang in Eastern Nepal. After moving to the U.S., I worked throughout the DC dining scene, including roles at Rasika West End and Maydan. I met Dante Datta at Rasika in 2012, and we spent years dreaming of a neighborhood restaurant where I could honor my Nepalese and Indian roots through a playful, unexpected lens.
AM: What does Daru mean?
CHEF SS: Daru is Hindi for moonshine—specifically “desi daru,” a traditional beverage made from molasses. While we originally envisioned Daru as a cocktail bar, we kept the name when it evolved into a restaurant because it captures our spirited, creative nature.
AM: What cuisine can guests enjoy here and what are the ingredients and spices that are indicative of this?
CHEF SS: We describe our cuisine as “Indian-ish”—traditional Indian and Nepalese techniques inspired by global influences. We use foundational spices like garam masala, turmeric, cardamom, and fenugreek alongside timur (Sichuan peppercorn sourced directly from Nepal). We use high-quality, often unexpected ingredients like Thai green chiles, fermented black garlic, blue cheese, and burrata.
AM: What is the ambiance of Daru?
CHEF SS: Located in the historic Star Grocery building, Daru features 40 seats centered around a vibrant bar. The atmosphere is intimate, warm, and energetic—offering the polish of fine dining with the comfort of a favorite neighborhood spot.
AM: In looking at the menu, you have it broken out into various categories including Snacks! What are 3 that you suggest?
CHEF SS: I suggest, Bison Momo: Nepalese-style bison dumplings with timur peppercorn and Szechuan tomato chutney, Dahi Puri: A refreshing, classic bite, and Reshmi Kebab with Blue Cheese: Tender chicken with cashew paste and sour cherry chutney.
AM: What are 3 Mains that you suggest that we should enjoy?
CHEF SS: You should try, Nariyal Lamb Shank: A robust dish in Kashmiri chili-coconut curry with saffron, Chicken Tikka Masala: Made with fermented black garlic paste and Thai green chiles for depth, and Striped Bass Paturi: Bengali-style fish wrapped in banana leaf with makrut lime, and coconut.
AM: In terms of Sides, what are 3 that we should consider?
CHEF SS: To accompany your meal the Black Daal Burrata: Our signature dish featuring burrata melting into spicy black dal, Eggplant Bharta: Smoky, fire-roasted eggplant mashed with aromatic spices, onions, tomato, and coconut milk, and Wok-Fried Cabbage: Crispy, charred cabbage tossed with bold Indian spices, and timur pepper in a hot wok.
AM: For Breads/Extras, what are 3 we should try?
CHEF SS: Herb Laccha Paratha: Ideal for pairing with our curries, Zaatar Olive Naan: A blend of traditional naan and Middle Eastern flavors, and Chutney Platter: an assortment for chutneys, Tomato- Sichuan, Tamarind, Mint, Achar (Mango Pickle), and a Habanero Kashmiri Chili Hot Sauce.
AM: What are 3 Winter cocktails we should try?
CHEF SS: Our Winter cocktails you should try are our Chai-tini: A dessert-like rum cocktail with warm chai spices, Bandit Queen: A Boulevardier with garam masala-infused rum and Sichuan peppercorn amaro, and Divine Contraband: an old fashioned riff using bourbon fat washed with cashew butter, golden raisins, and a touch of palo cortado sherry.
AM: What are 3 mocktails we should try?
CHEF SS: Acid-Adjust Carrot, Garam Masala, Soda (Carrot infused n/a margarita), Love and Demons: Zero-Rum, Hibiscus, Lemon,Tulsi Tea, Ginger Beer, Mint ( Collins style drink with indian herbal tulsi tea), Seasonal Lassis: Fresh fruit and spice combinations that change throughout the year. (pear/mango and peach/ Blueberry Cardamom).
AM: Are there any upcoming events we should know about?
CHEF SS: Our Cielo Rojo Dinner!
AM: Daru has received for a 4th year in a row, the Michelin Bib Gourmand (2022 - 2025) what does it mean to you?
CHEF SS: This recognition validates our goal of providing high-quality, high-value cooking in a neighborhood setting. Retaining this distinction since our opening year proves we are successfully honoring tradition while pushing creative boundaries.
AM: You personally just received a nomination for 2026 James Beard Semifinalist for Best Chef: Mid-Atlantic - what does this distinction mean to you?
CHEF SS: This honor recognizes our entire team’s dedication. It motivates me to stay connected to my roots while continuing to evolve and create dishes that surprise our guests.
IG @daru.dc
PHOTOGRAPHY COURTESY | Calvin Kim
Read the JAN ISSUE #121 of Athleisure Mag and see THE ART OF THE SNACK | Daru in mag.
PHOTOGRAPHY CREDITS | Paul Farkas
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU | Handroll Bar Rolling in mag.
As we close the year, we know that this time of year is one where we spend even more time celebrating various moments and enjoying eating at phenomenal restaurants that only enhance the memories that we share with friends, family, and colleagues! In this month’s Athleisure Mag, we make our way to DC to sit down with Owner/Chef Ryan Ratino to talk about Bresca, their tasting menu, and what we can expect when we swing by for our next visit!
ATHLEISURE MAG: We’ve had the pleasure of chatting with you before for with Jônt and Ômo by Jônt which is also part of Hive Hospitality. Currently, your restaurant group is now tied for the most Michelin-starred concepts of any hospitality group in America (4) and the 2nd group with the most Michelin stars (5) in America (with Thomas Keller having the most), what does it mean to you to have these distinctions?
CHEF RYAN RATINO: I have always had the utmost respect for the guide and the chefs who are highlighted in it - it means so much to me, our teams, and our restaurants. The designation is globally known, and it is one of the benchmarks in the industry. It is a reflection of our hard work and tenacity in this industry.
AM: Bresca has had 1 Michelin star every year since 2019! How do you balance navigating your goals, interests, and needs for the restaurant with those elements that involve maintaining the Michelin star?
CHEF RR: It is a validation that our hard work has paid off, year after year. Receiving the star year after year enables us to be more creative and more attentive to details - it just makes us better at what we do; and that for me, is balance. I also enjoy time off playing golf and fishing and have always been into physical fitness when I need time away.
AM: In looking at your mission for Hive Hospitality, you are focused on pioneering the future of hospitality, delivering exceptional experiences, and practicing environmental safety. Why are these so important to you?
CHEF RR: It is a pillar of the our company to inspire our guests - as well as give back to the industry and lead by example. While we are driven by passion, it is important to me and our teams to push the envelope a little further with hard work - one of the Midwestern values that were instilled in me from a young age.
AM: What cuisine is offered at Bresca and what ingredients or spices are indicative of it?
CHEF RR: Seasonal, plus the most responsibly sourced and finest ingredients from the Mid-Atlantic and beyond, while using cooking techniques rooted in France with a touch of regional influence.
AM: Tell us about the ambiance of the restaurant and what diners can expect when they come in?
CHEF RR: Fun - the most important thing of all - as well as personalized warm service. The restaurant is buzzy & lively - the chatter of the guests and the dining room teams working together is the music of a french bistro.
AM: Tell us about your 3 Course Menu!
CHEF RR: The three course menu is a celebration of seasonal ingredients, where we feature some of the local farms what we have worked with for years, as well as inspiration from my childhood favorite snacks and inspiration from my home state of Ohio.
AM: On your A la Carte menu, what are 3 items that we should have our eye on?
CHEF RR: Rohan Duck à la Presse (when on the menu -a signature), “Smoke in Chimney” Trout, Berkshire Pork tenderloin, and Brioche stuffed Amish Chicken.
AM: What are 3 cocktails that you suggest that we should have our eye on?
CHEF RR: Bananas for Coffee, Oyster-tini, and Buttered Beet Manhattan.
AM: Tell us about your wine program.
CHEF RR: Our wine program includes some of the very best wines from around the world - and our sommeliers taste every single day to find the most interesting, plus the ones that work best with our food. We have had relationships with some of these producers for years.
AM: What should we know about Restaurant Week and what can you tell us about the menus that will be available during this time?
CHEF RR: We’ll be offering Restaurant month starting on Friday, January 2nd to February 1st, with exclusive 3 and 5 course tasting menus, each one designed to showcase the season’s boldest, most expressive flavors.
AM: Will there be events coming up that we should keep an eye out for as last month you had the Bresca Wine Dinner Series?
CHEF RR: Stay tuned:)- follow us at @brescaDC on Instagram.
IG @brescadc
PHOTOGRAPHY COURTESY | Rey Lopez
Read the DEC ISSUE #120 of Athleisure Mag and see THE ART OF THE SNACK | Bresca in mag.
TAHINI BABY: BRIGHT, EVERYDAY RECIPES THAT HAPPEN TO BE VEGETARIAN
Avery
Eden Grinshpan
We enjoy Middle Eastern and Mediterranean dishes and in Tahini Baby: Bright Everyday Recipes That Happen To Be Vegetarian, there are an array of dishes that are veggie forward that we are looking forward to making, and of course, eating! The fact that we can enjoy these shareable plates that have layers of flavor that are tangy, tart, rich, and creamy. We’re looking forward to making Tahini, Lemon-Braised Leek Masabacha with Za’atar Laffa, and Harissa-Roasted Cauliflower.
In this cookbook, there are recipes that will take you from breakfast to dinner and everything thing in between! You’ll find items to enjoy for solo dining, your significant other or even if you’re hosting a viewing party at home with friends who are coming by!
BEST OFFER WINS
Celadon Books
Marisa Kashino
As we’re closing out the year, we’re always thinking of books that are on our list to read. In Best Offer Wins, we find ourselves in the suburbs of Washington, DC. where in a period of 18 monts, Margo Miyake, a publicist has lost 11 houses in a number of bidding wars. When she ends up getting a tip of a house, in a perfect neighborhood!
The thought of leaving her cramped apartment that she lives in with her husband as well as making plans to have a child in the future, means that she would be a step closer to having her life where she would like for it to be.
She knows that she needs to buy this house before it is open to the public and she knows that a competitive offer is needed.
She begins to get to know the homeowners, she hopes to win them over and with whatever snags come along the way, she is determined to make sure that she gets what she wants.
PRETTY BROWN EYES: MORE THAN A PRETTY FACE
Independently Published
Nicole Doswell-Busano
In Pretty Brown Eyes: More Than A Pretty Face, we think this is a great gift to give the littles in your life if you are looking for a great holiday gift. Nicole, the author of this book, is in Fashion PR and wrote this book for her daughter as a means to empower her! The fact that she is a beautiful little girl is great; however, she wanted to make sure that she understood that she has so many qualities that make her amazing beyond her looks.
This story, which is perfect to read to your little during nap time, bedtime, or other moments, allows you to meet this curious toddler who gets to know what makes her special from kindness, courage, creativity, and so much more!
Read the DEC ISSUE #120 of Athleisure Mag and see BINGELY BOOKS in mag.
