THE ART OF THE SNACK | FOR THE PESCATARIAN + VEGETARIANS

We're in the thick of the summer and we enjoyed a phenomenal tasting in the West Village's Osteria 57, a rustic Italian restaurant whose menu consists of savory dishes that are created with fish and vegetables. In addition to a truly satisfying meal, they also had a fantastic wine selection. After finishing this 6-course meal, we sat down with Executive Chef Riccardo Orfino to find out more about his culinary journey, dishes at the restaurant and more.

ATHLEISURE MAG: Tell us about your culinary background in terms of where you studied and previous restaurants you worked in.

CHEF RICCARDO ORFINO: I went to a culinary school in Italy, where I studied for 5 years. After completing my studies, I had the chance to go to Milan and work for 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia. With its 50 years of history, this was definitely one of the most important experiences in my formation. In 2015, I moved to New York and began working as Chef de Cuisine at Osteria della Pace, at Eataly Downtown. After 2 years, I decided to embark in a new adventure and moved to La Pecora Bianca restaurant, where I was Executive Sous Chef until April 2019 when I started at Osteria 57 as Executive Chef.

AM: How would you define your style of cooking?

CHEF RO: I would define my style of cooking as new Italian seasonal food. When I cook, I follow the coastal cuisine approach, which is based on the concept of simplicity: working with fresh flavors to let the simplicity of the ingredients to fully come out. Lastly, I really love to use a lot of herbs when I prepare a dish.

AM: When did Osteria 57 open and as Executive Chef, what is your role there?

CHEF RO: Osteria 57 opened its doors in September 2017 and I joined in April 2019. My role here as Executive Chef goes beyond “just” cooking. It also includes supervising all back of house operations, such as coming up with the menus, working with and directing the staff, dealing with orders …and working closely with Emanuele Nigro, of course. Hands-on on everything!

AM: Tell us about Osteria 57’s menu and why the menu is focused on seafood and vegetables?

CHEF RO: Osteria 57 is a vegetarian and pescatarian restaurant. We love to use seasonal ingredients, and we try to stay as much local as possible. I embraced the restaurant’s philosophy of fresh ingredients and not offering meat, as I believe in a kitchen that works beyond animal products “created” in farms, and that is oriented in using healthy produces. Furthermore, I very much enjoy cooking with vegetable and fish; it is different from my previous experiences and therefore it allows to use my creativity more.

AM: What are 3 signature dishes from Osteria57?

CHEF RO: Crispy Cauliflower with Paprika aioli, Paccheri Pomodoro with Burrata Cheese and Basil and Linguine with Vongole and Bottarga.

AM: What are 3 ingredients that you use in a number of the dishes that are your favorite?

CHEF RO: I would say, definitely tomatoes when in season, basil and extra virgin olive oil.

PHOTOS COURTESY | OSTERIA 57 @Osteria57

Read the June Issue of Athleisure Mag and see The Art of the Snack | For the Pescatarian + Vegetarians in mag.

THE ART OF THE SNACK | THE AFTER WORK SPOT

In this month's The Art of the Snack, we're focused on where one goes when it's after work! Whether you work from home, co-working locations or an office, we all need to grab drinks and have great bites after work - even if you're Friday starts earlier in the week! We make our way to Therapy in Las Vegas which is exactly what the doctor would prescribe. We get the scoop on this American Gastro Pub from Executive Chef Christopher Robyn.

ATHLEISURE MAG: Prior to coming to Therapy, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF CHRISTOPHER ROBYN: Prior to joining the Therapy team in spring of 2018, my career has taken me to very different areas of food & beverage, giving me multiple styles of cooking. I spent time in New Mexico as the Corporate Executive Chef for the Apache Nugget Corporation, specializing in Native American and Spanish cuisine; I have worked on the Strip as a sous chef at New York New York Casino & Hotel; and I have also worked in Asian cuisine as the Corporate Chef for Bachi Burger.

AM: For those who have yet to attend Therapy, when did it open, what can one expect in terms of the ambiance, dishes, etc?

EC CR: Therapy is an American gastro-style pub that has been thriving in the Fremont East Entertainment District since June of 2015. This restaurant elevated downtown dining with its ambient class, while constantly finding ways to combine unique flavors of great food and drinks.

AM: What are signature dishes that we should know about at Therapy?

EC CR: Signature dishes, that have proven to be customer favorites, include our fried mac & cheese croquettes, served with house-made tomato bacon jam and Sriracha aioli; and our red velvet chicken & waffle sliders, served with house-made coleslaw and vanilla maple syrup.

AM: What is the meaning behind the name, Therapy?

EC CR: The name of the restaurant, Therapy, stemmed from the slogan ‘Good Food. Good Friends. Good Drinks.’ By putting these three components together, one could create its own kind of Therapy and good food, good friends and good drinks are a way to release stress.

AM: What are 3 signature cocktails available at Therapy?

EC CR: Three signature cocktails we serve include our St. Therapy, the Relapse and The Smash.

AM: If there is anything else that we should know about Therapy, let me know!

EC CR: At Therapy, we truly have something for everybody. Not only do we offer lunch, dinner and happy hour, we are launching a new weekend brunch and our new club concept, Relapse. If you are in Downtown Las Vegas, Therapy is a must stop spot.

PHOTO CREDIT | CHRIS WESSLING

IG @THERAPY_LV

Read Athleisure Mag’s April Issue and see The Art of the Snack | The After Work Spot in mag.

THE ART OF THE SNACK | ELEVATED ITALIAN FARE

In this month's The Art of the Snack we head to the award winning TREVI Italian Restaurant (Morton Restaurant Group) at The Forum Shops at Caesars Palace in Las Vegas, which is known for their Italian menu that has a traditional menu, along with a few unexpected twists that their guests enjoy. We talked with their Executive Chef, Jose Navarro about his culinary background, his role at the restaurant and what dishes and cocktails we should enjoy there.

ATHLEISURE MAG: You’re the Executive Chef of TREVI. Tell us what your culinary background was prior to coming to the restaurant as well as what your role as an Executive Chef is at TREVI?

EXECUTIVE CHEF JOSE NAVARRO: My culinary background has been pretty diverse. I started off in my serious cooking journey at Palace Court (now closed), where I spent two years learning the classics, as well as nouvelle French culinary techniques. My earlier Italian culinary education came under Chef Paul Bartolotta, where an emphasis on fresh ingredients and classic Italian preparations was the focus. Prior to TREVI, I was in the steakhouse wheel house. I was the Executive Sous Chef at Morels in the Palazzo, Executive Chef at Beso -Eva Longoria's Restaurant, and Chef d' Cuisine at SHe by Morton’s.

In my role as Executive Chef at TREVI, I'm responsible for the seasonal menu, where the focus is to source quality ingredients and prepare them in a way that showcases the season. Additionally, I am responsible for the training of Sous Chefs, but most importantly, training the cooks whom will be making the dishes day in and day out. In addition to the core menu, I'm also responsible for crafting a Vegan Menu, which is a personal passion as I have a lot of respect for vegetables, and this is a great platform to showcase both.

AM: For those who have yet to attend TREVI, what can one expect in terms of the ambiance, dishes, etc?

EC JN: Our menu is peppered with classic Italian-American dishes, with a modern theme, focused on seasonality and quality. The food is approachable, with a touch of comfort. There is also a focus on ingredients that typically would not be on a neighborhood restaurant, like our Short Rib Ravioli with foie gras sauce, as an example.

AM: What are signature dishes that we should know about at TREVI?

EC JN: In reference to our "signature" dishes, they really change from season to season, and even week to week. It's here where the creative legs are stretched a little, and future menu items are developed. As a rule of thumb, I recommend trying the kitchen's special for the night.

AM: What are 3 signature cocktails available at TREVI?

EC JN: Tuscan Dream, which is a spin on the classic Negroni; made with sweet vermouth, Millet Bitters and Vietti Moscato. Aperol pear spritz, a modern twist on a very classic cocktail found in Italy. Made with Aperol, St. George Pear liqueur, St. George vodka, and sparkling wine. And of course our, a must try, the TREVI Bellini. A frozen blend of peach nectar, Peach Schnapps, rum and sparkling wine.

PHOTO CREDIT | TREVI

IG @TREVIlv

Read the March Issue of Athleisure Mag and see The Art of the Snack | Elevated Italian Fare in mag.

THE ART OF THE SNACK | THE DATE NIGHT MEAL WITH CHEF MARCUS SAMUELSSON

ATHLEISURE MAG: So we’re excited to have you in Athleisure Mag and Athleisure Kitchen, our readers have loved you for a very long time. Chef, with Valentine’s Day being this month and just date night dinners in general, what should we be making so that we can always stun our significant other?

CHEF MARCUS SAMUELSSON: Oh cool. I’m excited that you guys came today. For me, I feel very fortunate that I have been lucky to partner with Pure Leaf. Pure Leaf is always looking for great flavors and unique flavors that are super delicious. I think with this collection, Pure Leaf has found something really cool and interesting. Hibiscus, being African you find this all over the Caribbean and Africa. Sometimes, it’s known as Sorel. A beautiful flower that has that beautiful floral note that has become a really big trend in restaurants. What would be more fun than to be able to bring that trend setting food back home to a cocktail or through a simple appetizer. We’re going to do both.

The collection has all hibiscus and is caffeine free. They’re herbally brewed, also all around hibiscus along with a mango, a peach and a cherry. I put some of the mango flavored hibiscus iced tea with a little gin and you can also do it as a mocktail with no alcohol. I also put in some orange bitters and some citrus juice and just give that a shake and put some ice in at and give it a little light shake. This cocktail is called the Valentine and it has this beautiful rose color. It’s light and bright. Then we will put that little bit of sprig of thyme just to add to the floral note.

Making a light bright dish that is a flavored forward dish can be simple. I am going to start with some greens – a little bit of baby arugula and then frizze. I’m searing my scallops just 3 minutes on each side so that they are golden brown. In the pan, which is a cast iron skillet, there is a little bit of olive oil but I am also adding in parsley and adding in thyme so that those herbal notes can come back out again. I said it before that Pure Leaf has this beautiful collection of hibiscus and this one is Hibiscus Cherry flavor. It has a gorgeous burgundy color and it’s light with all of the flavors that you want. We also took some sundried cherries and just soaked them over night in the iced tea which makes them nice and loose in terms of texture.

Remember those scallops?

AM: They’re beautiful.

CHEF MS: Yes, they’re golden brown. When you get scallops like this, you want them to be dry scallops and you want to ask for sushi quality grade A. When you do that, you’ll have the best seafood! You also want to buy seafood from the same person because then you’re building a relationship with them and you’re ensuring that you’ll always get the good stuff. Then garnish with a bit of parsley and nuts – which you don’t have to if someone has a nut allergy. If they don’t it’s good for crunch. Then we will use the parsley that we seared up and top off the dish with some of those fresh herbs.

AM: It’s an easy dish to make.

CHEF MS: That’s the key right? We wanted to make the dish flavor forward, but also very easy to make. Jump in!

AM: It’s one of my favorite dishes as I love scallops.

CHEF MS: Yes, it’s scallops and just that idea that it’s hibiscus with that cherry profile. It’s light, bright and a beautiful appetizer.

AM: This is so good!

CHEF MS: Today I’m serving you for free. When you come to Red Rooster, I have to charge you, this is so much better!

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

CHEF MS: Well I cooked my whole life! You know I grew up in Sweden with my grandmother and she was a cook and just to be here 30 years later and to do a craft that I was taught in her kitchen is an unbelievable experience and it’s not a job. It’s something that I am passionate about and feel that it’s a privilege to work with my passion. To be to work with communities and to be able to create jobs for our inner city kids, whether it is through Careers Through Culinary Arts Program, our restaurants, through our festival Harlem Eat Up! and with that, you need partners like Pure Leaf that sees those opportunities to help me create that.

AM: How do you decide what and where your next restaurant is going to be?

CHEF MS: You know those are tough questions for me. First the city has to speak to me. I love New York and you know it’s not just about the city, it’s about the part of town. You know we just opened in Newark a beautiful town that has a strong African American narrative in terms of culture, music, jazz and we felt that it was a place that we thought was important for us to contribute to for jobs and to hire locally.

We always look at the city, we opened the Red Rooster in London which has always been – I mean growing up in Europe, London is your New York. To be able to be there has been a privilege as well. But then again it has been a privilege to be able to do what I love in so many different cities and Harlem will always be home. We have our festival coming up soon and it’s something that we look forward to.

AM: As the producer of Harlem Eat Up!, how did it come about and why is its intersectionality so important?

CHEF MS: I was always a guest to all of these great food festivals whether it was Miami, South Beach, Aspen or New York. And then I thought, wait a minute, Harlem is such an incredibly rich community in terms of culture and rich history. The chefs there deserve to also be able to tell their story and the food festival has been able to tell that story!

With that, to do it because half of our Harlem Eat Up! is for free, and we can’t do it without sponsors like Pure Leaf, whether it’s to help set the table for Valentine’s Day or whether it’s to set the table for a food festival.

AM: So I’m a huge fan of Red Rooster, what are 3 signature dishes that we need to eat there and you can only choose 3 now haha!

CHEF MS: When you come to the Red Rooster you have to have as starters the Cornbread and the Deviled Eggs. It’s easy and you can have a drink and you definitely need to start off with a Brown Stoner or a Bourbon forward drink and then I love a Shrimp and Grits, which is super super delicious. It’s comforting and you have to have the Yardbird.

AM: This month is the South Beach Food and Wine Festival. Why do you love participating in that, attending and why is it so important?

CHEF MS: SoBe is one of the festivals that started the great festivals. You have SoBe and Aspen. As a chef, it’s such a privilege and you get to also see your chef friends. I’m going to be able to see and hang out with Bobby, Alex and my friend Scott – people that we work together, but we don’t always have time to hang out. That’s the time that we get to hang out. I also go over to Overtown and I get to do cooking demos. This year, I made sure that my events are always at Overtowns so I can bring that South Beach audience over to another part of town that they may or may not have been to before.

AM: Thank you so much for taking the time to talk with us and to make this incredible meal!

CHEF MS: Well you’re good! You’ve got your cocktail – The Valentine and you’ve got your Scallops that are beautiful and I hope that you enjoy it.

CHERRY HIBISCUS SEARED SCALLOPS with Mustard Greens, Tea Infused Cherries, Almonds

For the Cherry-Hibiscus Sauce

1 ounce dried hibiscus petals

1 quart Pure Leaf Cherry Hibiscus Herbal Tea

In a large pot, heat the tea and hibiscus until it’s just barely simmering. Remove from the heat and let sit for 20 minutes. Strain and chill.

For the Tea Infused Cherries

1 cup dried cherries

2 cups Pure Leaf Cherry Hibiscus Herbal Tea

Bring the tea to a boil. Pour over the dried cherries. Let sit at room temperature for two hours to infuse.

For the Roasted Almonds

1 cup whole marcona blanched almonds

1 tbsp olive oil

1/8 tsp salt

Toss the almonds in oil and salt and place in a single layer on a cookie sheet. Roast at 350 degrees until well browned and fragrant, approximately 5 minutes.

To Assemble

4 diver scallops (U10 size)

1 tbsp olive oil

1 ounce frilly mustard greens

1 ounce frisee

1 tbsp infused cherries

1 tbsp cherry-hibiscus sauce

1 tbsp roasted almonds

1 tbsp torn parsley leaves

Heat a sauté pan over medium high heat with half of the olive oil. Season scallops liberally with salt. When the oil is beginning to smoke, sear the scallops for two minutes on each side. Remove from pan.

In a shallow bowl, place the cherry-hibiscus sauce. Dress the mustard greens, frisee, and parsley with the cherries, rest of the olive oil, and a touch of salt. Place on top of the sauce. Arrange the scallops on top and garnish with the roasted almonds.

VALENTHYME

1 oz Pink Gin

2 oz Pure Leaf Mango Hibiscus Herbal Tea

¼ oz Simple Syrup

½ oz Lemon Juice

6 dashes Cranberry Bitters

3 dashes Orange Bitters

¾ oz Cranberry Juice

Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.

Mock

3 oz Pure Leaf Mango Hibiscus Herbal Tea

¼ oz Simple Syrup

½ oz Lemon Juice

6 dashes Cranberry Bitters

3 dashes Orange Bitters

¾ oz Cranberry Juice

Shake all ingredients over ice and serve in a coupe. Garnish with Thyme sprig.

PHOTO CREDIT | PG 88 Cedric Angeles

You can catch Athleisure Studio's podcast show You can catch Athleisure Studio’s podcast show, Athleisure Kitchen and hear our conversation with Chef Marcus Samuelsson next month wherever you enjoy listening to podcasts including Spotify, Apple Podcast and Google Podcast.

Read the latest issue of the Feb Issue of Athleisure Mag and see The Art of the Snack | The Date Night Meal with Chef Marcus Samuelsson in mag.

THE ART OF THE SNACK | GRAB A HEARTY MEAL

ATHLEISURE MAG: Prior coming to MB Steak, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF PATRICK MUNSTER: I started my career in St Louis, working in a great farm-to-table restaurant called King Louie’s. The menu at King Louie’s changed daily, depending on what the farmers would bring. That gave me the opportunity to learn hands-on with a variety of cooking styles and ingredients. From St. Louis, I moved to New York and studied at the Culinary Institute of America and worked at a few restaurants around campus in the meantime. I fell in love with Las Vegas and its culinary scene when I took an internship at the Effiel Tower Restaurant, located on the Las Vegas strip. I began working at SW Steakhouse at the Wynn Las Vegas in 2004, where I remained for 10 years, rising to the level of Chef de Cuisine under Chef David Walzog.

My experience at the Wynn fueled my passion for great ingredients and flawless service – the same passion I carry today in MB steak. My style of cooking is relatively simple, as I let the ingredients speak for themselves. I am careful to not to mask the flavor of the ingredients by overthinking a dish. This helps keep the flavors of each ingredient bold.

AM: For those who have yet to attend MB Steak, what can one expect in terms of the ambiance, dishes, etc?

EXECUTIVE CHEF PM: While MB Steak is known to be a sexy and luxurious steakhouse, the restaurant is also comfortable and fun. I feel like steakhouses have a different value system as far as fine dining. There are certainly expectations a person has coming to a steakhouse and upholding those old standards is what keeps guests coming back. A guest should have the same experience if they are ordering a filet with mashed potatoes or if they decide to venture down a more adventurous path with something like octopus or a dry aged bone-in New York Strip with maitake mushrooms. No matter what you’re comfortable spending, you should feel comfortable in the dining environment – that is the intention at MB Steak.

In terms of ambiance, the 7,800-squarefoot space occupies two levels, including a gorgeous low-lit main dining room, bar and lounge, and private bar room on the first floor; and a garden bar and lounge, with a towering skylight above the bar surrounded by succulents and moss on the second floor.

AM: What are signature dishes that we should know about at MB Steak?

EXECUTIVE CHEF PM: We are running a 24 oz bone-in Creekstone Farms ribeye currently, and hands down, it’s one of the best steaks I’ve personally tasted in a while. I like to encourage people to eat family style, so a lot of the dishes are created to share. To name a few, the calamari, rock shrimp, and roasted heirloom tomato salad are all great for sharing. The porterhouse is one of my favorite steaks and it really is actually two steaks in one. One side is the New York Strip (my favorite) and the other side is the more well-known and beloved filet mignon. It’s prepared sliced and ready to share.

I also personally love our bacon, and it’s one dish I usually recommend to tables. Big slabs of braised bacon, grilled and glazed with maple syrup, it’s one of those simple, still elegant, bold flavor type dishes that is perfect to start a meal. The octopus is definitely a favorite.

I love side dishes, so narrowing it down to just a few is impossible, but the maitake mushrooms with aged goat cheese and balsamic is probably my favorite. I should mention that we’ve gotten a lot of viral buzz from social media in response to a feature we had on our whole roasted 17lb. Tomahawk Steak.

AM: MB Steak is located at the Hard Rock Hotel and Casino in Las Vegas and has been noted as the best steakhouse in Las Vegas in 2017 – how do you continue to push the envelope of creating great dishes that distinguish you beyond being a steakhouse?

EXECUTIVE CHEF PM: Seasonality is the great motivator for creating new dishes. Each season has its own “voice,” so I’m there to add a bit of creativity in the mix. Great, quality ingredients like stone crab, truffles and mushrooms that have limited seasonal availability are always great to cook with, and people really get amped when it’s back on the menu. I like to get the entire staff educated and excited about new ingredients and dishes. When a cook or server sees how passionate I am about something, they can easily convey that to the guest. With today’s accessibility to food knowledge, the general public is a lot more knowledgeable than past eras, which drives the stakes naturally higher, and emphasizes the need to always be at our best.

AM: What are 3 signature cocktails available at MB Steak?

EXECUTIVE CHEF PM: Magic Mike Live is our neighbor inside the Hard Rock. We wanted to bring that fun, exciting vibe into a cocktail. Our “Magic Mike” cocktail is made with Channing Tatum’s Born and Bred vodka, raspberries, and moscato rosé poured over cotton candy. Keeping with the rock and roll theme of the Hard Rock, we created the Hotel California cocktail, made with lemongrass and buddha-hand citrus infused vodka, grapefruit and pineapple. Lastly, Chicago Way is made with barrel-aged rye whiskey that we age in-house. It’s made in old fashioned-style with Punte Mes vermouth and St. George Brutto Americano. It’s belly warmin’ and always smooth.

IG @MBSteak

Read the latest issue of Athleisure Mag and see The Art of the Snack | Grab a Hearty Meal in mag.

THE ART OF THE SNACK | BOXED WINE TWISTED

Read more from the Dec Issue and see The Art of the Snack in mag.

THE ART OF THE SNACK

Read more from the Nov Issue of Athleisure Mag and see The Art of the Snack in the mag.

THE ART OF THE SNACK | THE MARKET PLACE

Read more from the Aug Issue of Athleisure Mag and see The Art of the Snack | The Market Place in mag.

THE ART OF THE SNACK | THE SUMMER SLUSH

Read more from the July Issue of Athleisure Mag and see The Art of the Snack | The Summer Slush in mag.

THE ART OF THE SNACK | A PROPER LUNCH

Read more from the March Issue and see The Art of the Snack | A Proper Lunch in mag.

THE ART OF THE SNACK | COMFORT FOODS

Read more from the Feb Issue and see The Art of the Snack | Comfort Foods in mag.

THE ART OF THE SNACK | MACARONS

Throughout the years, there are a number of dessert trends that come and go. But we love that the macaron continues to be a fun treat that we enjoy tweeting and has a number of twists. We have selected some of our favorite ones that you should order for your next craving.

Red and Gold Macarons

COURTESY | Rosie's Dessert Spot

We think of macarons as sweet treats but they don't always have to be sweet - some can be savory or a mixture of the two such as these.

Citron Vert Caviar Macaron

COURTESY | AACOOK

We think that those in St. Louis are pretty lucky to have the Tipsy Goat for macarons. Even if you don't live in the area, you can order from their extensive menu.

Assorted Macarons

COURTESY | The Tipsy Goat

Basil is more than the perfect accent to your favorite pasta dish. It pairs well with icecream as well as this macaron recipe which mixes it with strawberries.

Strawberry and Basil Macarons

COURTESY | Debug Cooking

Read more from the Jan Issue and see The Art of the Snack | Macarons in mag.

THE ART OF THE SNACK | THE CROSTINI

The holiday season means even more of a reason to have great appetizers that you can pair with cocktails, sake, champagne and wine. In this month's The Art of the Snack we share some of our favorite crostini's whether you're staying in or hosting before a night out.

COURTESY | The Food Gays

Cranberry Goat Cheese Gluten Free Crostini

This gluten-free crostini option is great to include when having friends over.

COURTESY | Cotter Crunch

Fig and Prosciutto Crostini

This classic crostini mixes sweet and savory together perfectly.

COURTESY | Mama's Gotta Bake

Beef and Oyster Tartare on Olive Oil Crostini

And for something different, this will be your new crostini favorite when it's time to host friends and family.

COURTESY | WestCoast Food

Read more from the Dec Issue and see The Art of the Snack | The Crostini in mag.

THE ART OF THE SNACK | TURKEY LEFTOVERS

Read more from the Nov Issue and see The Art of the Snack | Turkey Leftovers

THE ART OF THE SNACK | BLOODY MARYS

The perfect brunch beverage for a great weekend is the classic Bloody Mary, and of course the only way to improve on this tomato, vodka and seasoned drink is to kick it up with garnishes and seasonings that you may not have thought of to add more zip! If you're in NYC, the 21 Club is a must to enjoy this cocktail. In this month's The Art of the Snack we share a few variations to keep on your drink list.

COURTESY | 21 Club

The British Bloody Mary is a classic with the addition of English Mustard, your hot sauce of choice and of course garnished with a cucumber to add a bit of a refreshing element to this cocktail.

COURTESY | Tesco Real Food

Spicy Sriracha Bloody Mary's is the perfect way to cap off your weekend as this classic not only has sriracha but pineapple juice as well!  

COURTESY | Oh Little Foxes
 

The Chipotle Bloody Mary from The Pioneer Woman has a warm smoky taste that includes fun garnishes.

COURTESY | Chipotle Bloody Mary

Read more from the Oct Issue and see The Art of the Snack | Bloody Mary's in mag.

THE ART OF THE SNACK | OKTOBERFEST

Read more from the Sept Issue and The Art of the Snack | Oktoberfest in mag. 

ATHLEISURE MAG | AUG ISSUE

We're excited to share our Aug issue of Athleisure Mag with our celebrity cover, Jessie Graff who is not only a stunt person in some of your favorite movies but she is also known for crushing the courses on NBC's American Ninja Warrior. In addition to her Q&A, we also interviewed Katie Austin who shares with us her fitness method and how working with her mom, the infamous Denise Austin - set her on her path. We also sat down with Sage Steel of ESPN's SportsCenter AM to talk about coming back to the network and how she got into the industry. Enjoy the editorial about Saugatuck Rowing Club and their partnership with ROW HOUSE NYC - our Co-Founder even got into the rowing action and was part of the crew for the day! Throughout the year, we have shared No Kid Hungry's initiatives and in this month's issue we share their newest campaign with Williams Sonoma.

As always, we have a number of features including 2 fitness methods for this month's ATHLEISURE LIST, we share products that use Rice, ATHLEISURE BEAUTY, an array of roundups in fashion and style and much more.

Read more from the August Issue here!

THE ART OF THE SNACK | BITES WITH A KICK

Read more from the July issue and read The Art of the Snack in mag.

THE ART OF THE SNACK | WE LIKE IT RAW

Read more from the May Issue and see The Art of the Snack | We Like it Raw in mag

THE ART OF THE SNACK | JUST BEET IT

BEET-CURED SALMON WITH WHIPPED LEMON-DILL RICOTTA

From Dennis Prescott of Food + Wine

This is bound to be a brunch staple that will amp your lox to another level with beets!

Serves 4-6

INGREDIENTS

1 pound fresh (not frozen) deboned salmon fillet
1/2 cup sea salt
1/2 cup sugar
1 cup grated red beets
2 tablespoons lemon zest
2 tablespoons orange zest
2 tablespoons fresh dill
whipped lemon-dill ricotta

1 cup ricotta
2 tablespoons lemon juice
1 tablespoon fresh dill, finely diced
1 tablespoon capers, chopped
1/4 teaspoon salt

To serve:

4-6 everything bagels
1/2 English cucumber, thinly sliced
Fresh dill, capers and lemons to serve
Place salmon in a large, deep pan. In a small bowl, mix together salt and sugar and rub over the top of salmon until fully covered. Top with grated beet, lemon and orange zest, again ensuring salmon is completely covered. Sprinkle salmon with dill.

DIRECTIONS

1. Cover salmon with plastic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the center.

2. Remove from the fridge and scrape off the beet mixture. Rinse salmon under cold water to remove excess and pat dry with paper towels.

3. Whip ricotta and lemon juice in a medium bowl. Fold in chopped capers, dill and salt.

4. Finely slice salmon and serve with lemon-dill ricotta, sliced cucumbers and everything bagels.
 

BEETROOT + GOAT CHEESE DIP

From Himanshu Taneja of The White Ramekins

Colorful and flavorful, this dip adds variety to this new go to snack!

INGREDIENTS

700 gm beetroots
2 garlic cloves
1 tsp red chili flakes
250 gm hung plain yogurt (hung for 24 hours in fridge)
1 1/2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil, plus extra to finish
2 tsp sumac powder
salt, to taste
2 spring onions, thinly sliced
15 gm hazelnuts, skinned and roughly chopped
50 gm soft goat cheese, crumbled
seeds of half a pomegranate

DIRECTIONS

1. Preheat the oven to 180 C degree. Wash and trim the beetroots and wrap them in aluminum foil tightly. Place beetroots on a baking tray and roast for 45 minutes, until a knife slices easily into the centre. Let cool completely to room temperature.

2. Once completely cooled, peel and cut each beetroot into quarters. Place sliced beetroots, hung yogurt, garlic, chili flakes, pomegranate molasses, olive oil, sumac and 1 tsp salt in a food processor and blend to make a smooth paste. Adjust the salt, if needed.

Transfer the puree to a serving bowl. 

Spread the mixture with a back of a spoon to make beautiful swirls. Scatter the spring onion, hazelnuts, goat cheese, pomegranate seeds on top. Drizzle with a bit of olive oil and sprinkle a pinch of sumac. Serve with crackers, breads, sliced peppers and cucumber.
 

LENTIL SANDWICH WITH PICKLED BEET BUTTER

From Danielle Oron of I Will Not Eat Oysters

This is such a zippy treat that we urge you to try!

Serves 4

INGREDIENTS

Pickled Beet Butter:
1 small beet
1/3 cup apple cider vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
1/4 tsp mustard powder, optional
1 stick (8 tbsp) unsalted butter, room temp

Lentil Salad:
1 cup beluga lentils, rinsed
2 cups chicken or vegetable stock
1/2 tsp salt
1/4 tsp pepper
2 dried bay leaves
3 tbsp lemon juice
1 tbsp grainy mustard
1 tbsp chopped dill
1/4 tsp salt
1/4 tsp cumin
fresh pepper to taste
2 tbsp olive oil
2 whole wheat demi-baguettes, cut open
2 hard boiled eggs, sliced
arugula
Maldon Salt and fresh black pepper

DIRECTIONS

1. Place the beet in a pot and cover with cold water at least 2-inches above the beet. Bring the water to a boil over high heat. Boil the beet for 45-50 minutes until cooked through. Allow the beet to cool. Peel by rubbing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-reactive bowl.

Heat the apple cider vinegar, water, sugar, salt and mustard powder over high heat in a small sauce pot until the sugar and salt have dissolved and the mixture comes to a light simmer. Pour the pickling liquid over the beets and let marinate for at least 30 minutes.

2. Drain the beets and transfer them to a food processor. Process until very finely chopped. Combine the beets and a pinch or two of salt with the room temperature butter until combined. This butter is best when eaten at room temperature.

3. Place the lentils, stock, salt, pepper and bay leaves in a sauce pot with tight fitting lid. Bring the mixture to a boil over high heat, cover, turn the heat down to low, and simmer for 20 minutes until the lentils are al-dente. Drain the excess liquid and discard the bay leaves. Set aside to cool.

4. Whisk the lemon juice, grainy mustard, dill, salt, cumin and fresh pepper in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Pour the dressing over the lentils and mix to combine.

5. Spread the pickled beet butter on each side of the baguette. Be generous. Lay the sliced egg on the bottom half and top with a lots of lentil salad, arugula and garnish with Maldon salt and fresh black pepper. Top and enjoy!
 

BEET INFUSED MARGARITAS WITH ROSEMARY SYRUP

From Jenni Hulet of The Urban Poser

It's a new way to enjoy margaritas with this veggie! 

INGREDIENTS

2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges

Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.

DIRECTIONS

1. Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of your glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.

2. In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired.

*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bottle tequila into a large mason jar or container. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.

**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.

Read more from the April Issue and read The Art of the Snack, Just Beet It in mag