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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
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9LIST STORI3S | BROOKE BURKE

April 23, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see 9LIST STORI3S | Brooke Burke in mag.

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In AM, 9LIST STORI3S, Fitness, Mar 2024, TV Show Tags 9LIST STORI3S, Brooke Burke, Bloom Nutrition, Ankle Weights, Elastic Bands, Cashmere Scarf, Skechers, Aquaphor, One Skin, Therasage, Onsie
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ROCK THIS WHEN BRUNCHING WHILE ON A GIRL'S TRIP

April 22, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see ROCK THIS WHEN BRUNCHING WHILE ON A GIRL’S TRIP in mag.

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In AM, Mar 2024, Rock This When Tags Rock This, Mugler, Van Cleef & Arpels, Givenchy, Victoria Beckham, The Cambridge Satchel Co
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THE PICK ME UP

April 21, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see THE PICK ME UP in mag.

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THE PICK ME UP
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In AM, Mar 2024, The Pick Me Up Tags The Pick Me Up, Saint Laurent, NY Times, Koisea, Blvck, Arius Juan, ATHLEISUREVERSE
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9LIST STORI3S | KIT HOOVER

April 20, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see 9LIST STORI3S | Kit Hoover in mag.

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In 9LIST STORI3S, AM, Celebrity, Mar 2024, TV Show Tags Kit Hoover, 9LIST STORI3S, In My Blazer Era, Derek Lam 10 Crosby, Black Turtleneck, Pickleball, Running, Meditation Stillness, Hydration, Thick Brows, Serum
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63MIX ROUTIN3S | CHASE STOKES

April 19, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see 63MIX ROUTIN3S | Chase Stokes in mag.

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In 63MIX ROUTIN3S, AM, Mar 2024, TV Show, Celebrity Tags Chase Stokes, 63MIX ROUTIN3S, Being Present, I Drink Water, Law & Order SVU, Call My Mom, Go to the Gym, A Little Time with Milo, Respond to Emails, 12oz of Water, Zyrtec + A Strong Cup of Coffee
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AWARDS SEASON | 51ST DAYTIME EMMY AWARDS NOMINATIONS

April 19, 2024

Yesterday and today, the National Academy of Television Arts and Sciences (NATAS) announced the 51st Annual Daytime Emmy Awards nominations were announced. This show will honor the best in U.S> daytime television programming in 2023. The award ceremony is scheduled to be helf on Jun 7th, 2024 at the Westin Bonaventure Hotel in LA and will be broadcast live on this date at 8pm ET on CBS and will be available on Paramount+ for live streaming and on-demand.

As we do throughout Awards Season, we share our predictions in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics. On the night of the event, we will share who we predicted correctly as well as those we didn’t that won.

DAYTIME DRAMA SERIES

The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
Neighbours, Freevee
The Young and the Restless, CBS

LEAD ACTRESS IN A DAYTIME DRAMA

Katherine Kelly Lang (Brooke, The Bold and the Beautiful)
Annika Noelle, (Hope, The Bold and the Beautiful)
Michelle Stafford (Phyllis, The Young and the Restless)
Tamara Braun (Ava, Days of Our Lives)
Finola Hughes (Anna, General Hospital)
Cynthia Watros (Nina, General Hospital)

LEAD ACTOR IN A DAYTIME DRAMA

Eric Braeden (Victor,The Young and the Restless)
Scott Clifton (Liam, The Bold and the Beautiful)
Thorsten Kaye (Ridge, The Bold and the Beautiful)
John McCook (Eric, The Bold and the Beautiful)
Eric Martsolf (Brady, Days of Our Lives)

SUPPORTING ACTRESS IN A DAYTIME DRAMA

Jennifer Gareis (Donna, The Bold and the Beautiful)
Linsey Godfrey (Sarah, Days of our Lives)
Courtney Hope (Sally, The Young and the Restless)
Allison Lanier (Summer, The Young and the Restless)
Emily O’Brien (Gwen, Days of our Lives)

SUPPORTING ACTOR IN A DAYTIME DRAMA

Robert Gossett (Marshall, General Hospital)
Bryton James (Devon, The Young and the Restless)
Wally Kurth (Justin, Days of our Lives)
A Martinez (Nardo, The Bay)
Mike Manning (Caleb, The Bay)

DAYTIME TALK SERIES

The Jennifer Hudson Show (syndicated)
The Kelly Clarkson Show (syndicated)
Tamron Hall (syndicated)
Turning the Tables With Robin Roberts, Disney+
The View, ABC

GUEST PERFORMANCE IN A DAYTIME DRAMA

Linden Ashby (Cameron, The Young and the Restless)
Ashley Jones (Bridget, The Bold and the Beautiful)
Alley Mills (Heather, General Hospital)
Guy Pearce (Mike, Neighbours)
Dick Van Dyke (Timothy, Days of our Lives)

WRITING FOR A DAYTIME DRAMA

The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
The Young and the Restless, CBS

DIRECTING FOR A DAYTIME DRAMA

The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
The Young and the Restless, CBS

DAYTIME TALK SHOW HOST

Joy Behar, Whoopi Goldberg, Alyssa Farah Griffin, Sara Haines, Sunny Hostin and Ana Navarro, The View
Kelly Clarkson, The Kelly Clarkson Show
Mark Consuelos and Kelly Ripa, Live With Kelly and Mark
Akbar Gbajabiamila, Amanda Kloots, Natalie Morales, Jerry O’Connell and Sheryl Underwood, The Talk
Tamron Hall, Tamron Hall

ENTERTAINMENT NEWS SERIES

Access Hollywood (syndicated)
Entertainment Tonight (syndicated)
Extra (syndicated)

LEGAL/COURTROOM PROGRAM

Hot Bench (syndicated)
Judy Justice, Amazon Freevee
Justice For The People with Judge Milian (syndicated)
The People’s Court (syndicated)
We The People with Judge Lauren Lake (syndicated)

CULINARY SERIES

Be My Guest with Ina Garten, Food Network
Family Dinner, Magnolia Network
Selena + Chef: Home for the Holidays, Food Network
Valerie’s Home Cooking, Food Network
What Am I Eating? with Zooey Deschanel, Max

CULINARY HOST

Lidia Bastianich (25 Years with Lidia: A Culinary Jubilee, PBS)
Valerie Bertinelli (Valerie’s Home Cooking, Food Network)
Eduardo Garcia (Big Sky Kitchen with Eduardo Garcia, Magnolia Network)
Emeril Lagasse (Emeril Cooks, Roku)
Sophia Roe (Counter Space, Tastemade)
Buddy Valastro (Legends of the Fork, A&E)

ORIGINAL SONG

“Shine” (General Hospital, ABC)
“Unexpected Truth” (Unexpected, Hulu)
“We’re Home” (Reconnecting Roots, PBS)

COSTUME DESIGN/STYLING

African Queens: Njinga, Netflix
The Bold and the Beautiful, CBS
The Jennifer Hudson Show (syndicated)
Sherri (syndicated)

HAIRSTYLING AND MAKEUP

African Queens: Njinga, Netflix
The Drew Barrymore Show (syndicated)
Sherri (syndicated)
The View, ABC
The Young and the Restless, CBS

LIGHTING DIRECTION

General Hospital, ABC
The Jennifer Hudson Show (syndicated)
The Kelly Clarkson Show (syndicated)
The View, ABC

CASTING

African Queens: Njinga, Netflix
Days of our Lives, Peacock
General Hospital, ABC
Start Up, PBS
The Young and the Restless, CBS

TRAVEL, ADVENTURE AND NATURE PROGRAM

Animals Up Close with Bertie Gregory, National Geographic
Extraordinary Birder with Christian Cooper, National Geographic
Guy’s All-American Road Trip, Food Network
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Street Somm, Tastemade

INSTRUCTIONAL/HOW-TO PROGRAM

Fixer to Fabulous, HGTV
Fixer Upper: The Hotel, Magnolia Network
Hack My Home, Netflix
Martha Gardens, Roku
Windy City Rehab, HGTV

LIFESTYLE PROGRAM

Downey’s Dream Cars, Max
George to the Rescue, NBC
Growing Floret, Magnolia Network
Homegrown, Magnolia Network
Live to 100: Secrets of the Blue Zones, Netflix

ARTS AND POPULAR CULTURE PROGRAM

Billion Dollar Babies: The True Story of the Cabbage Patch Kids, Vimeo
King of Collectibles: The Goldin Touch, Netflix
Off Script With The Hollywood Reporter, SundanceTV
Oprah and “The Color Purple” Journey, Max
Variety Studio: Actors on Actors, PBS
Working in the Theatre, AmericanTheatreWing.org

EDUCATIONAL AND INFORMATIONAL PROGRAM

African Queens: Njinga, Netflix
Harlem Globetrotters Play It Forward, NBC
Ireland Made with Love, PBS
Leveling Lincoln, PBS
What Really Happened: America’s Wild, National Geographic

DAYTIME SPECIAL

Culture Quest: Ukraine, PBS
Disney Parks Magical Christmas Day Parade, ABC
97th Macy’s Thanksgiving Day Parade, NBC
Recipe for Change: Celebrating Black Men, SpringHill
Unexpected, Hulu

SHORT FORM PROGRAM

Catalyst, LinkedIn News
The Dads, Netflix
Hollywood Atelier: Rob Pickens, The Hollywood Reporter
How Una Pizza Napoletana Became the No.1 Ranked Pizza in the World, Eater
Temple of Film: 100 Years of the Egyptian Theatre, Netflix

WRITING TEAM FOR A DAYTIME NON-FICTION PROGRAM

African Queens: Njinga, Netflix
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Reconnecting Roots, PBS
Super Animals (syndicated)
Team Rubicon, Roku

OUTSTANDING MUSIC DIRECTION AND COMPOSITION

African Queens: Njinga, Netflix
Live to 100: Secrets of the Blue Zones, Netflix
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Mysteries of the Faith, Netflix
Temple of Film: 100 Years of the Egyptian Theatre, Netflix

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In AM, Awards Season, Awards Season 2024-2025, Celebrity, TV Show Tags Emmys, Daytime Emmys, Awards Season, Daytime
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9PLAYLIST | BRANDON SOO HOO

April 18, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see 9PLAYLIST | Brandon Soo Hoo in mag.

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In 9PLAYLIST, AM, Mar 2024, Music, TV Show Tags 9PLAYLIST, Brandon Soo Hoo
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THE 9LIST

April 17, 2024

Read the MAR ISSUE #99 of Athleisure Mag and see THE 9LIST in mag.

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In 9LIST, AM, Mar 2024 Tags THE 9LIST, Cosmolle, Beit, Gatorade, Laneige, Kosas, Le Mini Macaron, Goyard, Gola, The Met X Pacsun
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WOAH! | JOEY LAWRENCE

April 16, 2024

For those of us that grew up in the 90s, many of us remember watching Blossom and Joey Lawrence with his "whoa" catch phrase. He appeared in a number of series throughout this time as well as maintaining a music career, going on Broadway and of course being The Walrus on Season 8 of Masked Singer!

We wanted to take some time to catchup with him to find out about his career, the importance of oral care, his podcast with his brothers Matthew (Planes, Trains, and Automobiles, Mrs Doubtfire, Hawaii Five-O) and Andy (Bean, NCIS: Los Angeles, Hawaii Five-O) as well as his upcoming movie and other projects!

ATHLEISURE MAG: You've had a great career that has included Gimmie A Break!, Blossom, being on Broadway in Chicago as Billy Flynn, The Masked Singer, and more! What do you love about being an entertainer?

JOEY LAWRENCE: It's always been sort of my calling and I was very lucky at a young age to have an opportunity to explore that passion of mine. My mom was just influential in seeing that love that I had for the arts and just going, alright, let's see if we can make this happen. It just came about in the most amazing way, and then being able to go to New York and audition for commercials at the age of five years old, and get a lot of those commercials and then go on the Johnny Carson Show and have the reaction be what it was on that and lead to a deal with NBC, which led to give me a break and all the other shows that I ended up doing. It was just sort of an amazing thing that happened and 43 years later, to be able to still doing it, is truly a remarkable thing, quite a journey.

AM: What have been three of your favorite moments in your career that made you smile?

JL: The explosion of the whole WHOA thing on Blossom and the whole Teen Idol thing was an amazing moment. I know a lot of people sometimes look back on that stuff as not so great when they experienced it, but for me, it was really amazing. The fact that I'm able to still work even past all that is great. It was that explosion, and still to this day, all these years later, two decades later, people still walking around saying that word and how it still has transcended time. It's seen all over popular vernacular today. That was a pretty cool moment to have that happen to a character that I played become so iconic like that. Being on Broadway was great. The whole different world of being able to utilize my love for singing and acting at the same time was really great. Also, having a number one record was really cool, writing a song at 16 - having a hit number one on the charts. Experiencing that was great and the other top moments are hopefully yet to come.

AM: Achieving a great smile means that you make your oral care a priority. Why did you partner with LISTERINE?

JL: Well, to me, LISTERINE truly is the benchmark of oral care. I actually use LISTERINE – it's been in every medicine cabinet in my house growing up, and now is in my home and used by kids.

AM: What is your oral care routine and how did you turn your woes into "Whoas"?

JL: I have red, irritated gums, so I religiously care for my whole mouth. I use an electric powered toothbrush and I floss basically almost after every meal, but certainly in the morning and at night. Then I follow it up with my favorite LISTERINE mouthwash – Clinical Solutions Antiseptic Gum Health from their newest line of superpowered products. It is actually incredible and it really works. Truly, I used the Antiseptic Gum Health mouthwash for one week and I started to see a difference – it literally made me go “WHOA!”

The LISTERINE Clinical Solutions line was developed with dentists to tackle and help prevent top oral care issues, and so I’m very excited to see what other people think because I think they're gonna feel the way I do.

AM: It seems like you and your brothers - Matthew and Andy continue the good vibes, smiles, and fun conversations with your podcast, Brotherly Love. Why did you want to launch it in this format and what can we expect when we're tuning in?

JL: That's what we do. I mean, our thing is just escapism, right? We want people to come in and just have some fun, take your mind off of things. I feel so many times people forget the the true essence of entertainment, which is to entertain, and we get bogged down in making it mirror exactly what's going on in our lives. But so many times, I don't want to watch something that's mirroring exactly what I'm going through, because that's life. I want to have a little bit of escapism. People have never really seen us like this, which is kind of cool. When we've worked together in our careers, it's always been with scripts. This is no scripts. This is actually how our inner dynamics are and we're dinner table conversation, we're not a specific podcast based on a certain idea or ideology. We talk about anything and everything that friends and family would talk about over a dinner table. I think that's what's really been the reaction so far and why people have enjoyed it so much. We never really thought it was going to turn into this. We really did it during the COVID lockdowns to just have something to do because like everybody, we thought the world was ending, and we got to do something. The reaction to it has been incredible. To see the rise of this little baby pod, the pod that could as we say, has been humbling. It's been really, really neat. I think we're like the 45th ranked pod overall, which is really crazy. There's like 5 million pods out there. So, you know, this little pod that me and my bros do to have this much love thrown at it, it just really feels great. We're just so thankful the community that supports us is pretty dope.

AM: Tell us about your upcoming film, Heart Attack.

JL: We’re doing it with Fox and Tubi. Big action movie, which I'm excited about. I haven't done a lot of action - I did a little bit on Hawaii Five-O and CSI New York, but I really haven't although I've loved that genre so much. Big fan of Die Hard and these movies growing up as a kid so to be able to jump into this sort of genre is going to be really, really cool. It's a nonstop juggernaut from page one with a clock that ticks – your classic action movie stakes, but it really is cool. it's all set in the hospital. It's going to be a lot of fun. My baby brother, Andrew, is actually going to direct it, which is gonna be fun because he's a great director. We're gonna have a lot of fun. We're going to shoot that later this year, and really looking forward to it.

AM: How do you take time for yourself when you're not focused on projects, navigating personal and family schedules, etc?

JL: You just have to make the time, right? Life is about making time for things, that's what you got to do. It's easy to say we don't have time, right? It's easy to say, Oh, I don't have time to get that workout in, or I don't have time to floss. You have to figure out a way to do it. There's always time. I feel like where there's a will, there's a way. I live my life like that - we'll figure it out. There's a way to figure something out, I don't ever feel like nothing is, you know, can't be accomplished if we put our minds to it, just figure it out. So I try to live my life that way every day and you know, I fail sometimes, like everybody, but I also succeed sometimes. When you succeed, it feels good and that motivates you to continue to work hard and try to fit everything in. That's what I try to do.

AM: Are there any upcoming projects that we should keep an eye out for that you would like to share?

JL: There's a lot of exciting stuff going on. We have a sequel to our Christmas movie that we did together, the brothers and I, Mistletoe Mixup, which was actually the number one Christmas movie on Amazon in 2021. The sequel is coming out later this year, so we're excited about that. It's actually funnier than the first one, it really is, so we're very excited because he first one again, we did it sort of as an independent project, and Amazon picked it up, and then it just did so well. It was their number one movie for Christmas a year and a half ago. So, then we were like, wow, well, we got to try to make it good now. So, you know, the sequel, we had a lot more time to do it and we're excited about it. So that's coming out. We're actually working on a scripted series together for the first time, since like the early 2000s, which is crazy. That is something that is in the late stages, so we're excited about that. There's a couple other exciting things that will be on tap soon, but you know, and I'm working with LISTERINE, so that's like top of the top and super excited.

IG @joeylawrence

PHOTOGRAPHY COURTESY | LISTERINE Clinical Solutions

Read the MAR ISSUE #99 of Athleisure Mag and see WOAH! Joey Lawrence in mag.

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In AM, Celebrity, Mar 2024, TV Show, Wellness, Wellness Editor Picks Tags WOAH!, Joey Lawrence, Wellness, Blossom, Masked Singer, Celebrity, TV Show, Broadway, Matthew, Andy, Planes Trains and Automobiles, Mrs Doubtfire, Hawaii Five-O, Bean, NCIS: Los Angeles, Gimmie A Break, Chicago, Billy Flynn, Listerine, Brotherly Love, CSI New York, Mistletoe Mixup, Christmas, Amazon
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DEDICATED & BOLD | SUNI LEE

April 15, 2024

Avid readers of Athleisure Mag know that we enjoy sharing interviews with amazing Olympians with you! As we countdown to Paris 2024, we took a few moments to catch up with 3X Olympic Medalist for Team USA Gymnastics (G1, S1, B1), Suni Lee! We enjoyed seeing her fulfill her Olympic dreams at Tokyo 2020.

As she prepares to take on joining the Olympic team for Paris 2024, we wanted to find out about her passion for the sport, how she got into it, what the next few weeks look like in terms of qualifications, how she goes about training, what she is looking forward to should she make the team, and more!

ATHLEISURE MAG: When was the moment when you fell in love with gymnastics and what do you enjoy about this sport?

SUNI LEE: Well, I started gymnastics when I was 6 years old. It just started by watching a lot of YouTube videos. My dad and I were always constantly trying new flips and then my mom just decided that it would be a great idea to put me in gymnastics because at the rate that I was going, it was getting a little dangerous in the house. I just started competing and I moved up levels pretty quickly and that’s just when I knew that I loved gymnastics and I stuck by it ever since.

AM: Oh wow!

How has that journey been with you competing at Auburn University and then obviously being on the Olympic team during Tokyo 2020 and being a 3X Olympic Medalist?

SL: The journey has been absolutely amazing. You know, a lot of people talk about winning the Olympics, but I honestly think that the journey has been the most important part and the most memorable part, just because it took all of those years and all of the work that I put in to make it to the Olympics. Going straight to college right after that was such an amazing blessing – I absolutely loved college and getting to have a team and just having a team environment. The Auburn community was just truly amazing! You will never find something like that ever again and I’m just so blessed to have been a part of that.

AM: What’s that feeling like when you realized that you’re going to represent our country in Tokyo at the Olympics?

SL: I just remember being in shock! It felt so surreal, I was just over the moon. I was so happy and it just felt like everything was finally going into its place. I just worked so hard for it and for it to just be able to happen and to just be like in the palm of my hands, was the best feeling ever.

AM: A lot of people don’t understand that there are a lot of things that happen podium to podium. So what does your schedule look like in terms of what you are doing for qualifications or meets to make your way to hopefully being at Paris 2024?

SL: So we have a bunch of qualification competitions coming up. So we start off with US Classic and then from US Classic, we qualify to Championships and then Championships there are a number of people pulled from the top of competition which allows you to qualify for Olympic Trials. For that, I believe that the top 2 are automatically put into the Olympic team. Then the remainder of the people are selected so it’s very competitive.

AM: I can’t even imagine!

How is it for you to be able to train, to be able to be part of this and to juggle your personal life? Because obviously you do more than just being a gymnast. So how do you do all of this and to keep it together.

SL: Yeah, it’s been a little difficult because obviously it’s like everybody’s first time doing this so we’re all just trying to do it together. It’s been super exciting just to be able to have the opportunity to work with other brands, but then also to be able to get to go home and to be able to do the sport that I love and train every single day for one of my biggest accomplishments. That’s just something that helps motivate me I guess for the future.

AM: What does an average day of training look like for you? How many hours are you spending?

SL: 3 days a week, I train 8 hours plus an extra hour of strength and conditioning and of course, I have to do like physical therapy to make sure that my body is feeling great and then another 3 days out of the week. So it’s Mon., Tues., and Thurs. I go 8 hours and then Wed., Fri., and Sat, I do 4 hours.

AM: Although you haven’t made the team yet, but if you do, what are you looking forward to in terms of this next Olympic cycle?

SL: If I were to make this next Olympics, I think that I would look forward to having a crowd!

AM: Oh yeah!

SL: Yeah, unfortunately at the last Olympics, it was during COVID and we didn’t have anybody come to our meets and it just didn’t really feel like a competition.

AM: Yeah.

SL: I think that that’s the one thing – like our families and friends giving us that support! I’m just hoping that I make it so bad.

AM: With such a busy and focused schedule, how do you take time for yourself and making sure that you’re checking in with Suni and what’s going on with you?

SL: I spend a lot of my off time shopping or hanging out with my friends. I love journaling, I love working out. So, I do try to balance it out as much as possible. If I have an off weekend, I do try and spend it with my family and friends. Just trying to catch up, I love spending time with my siblings. I really just try to stay in touch with my body and my mind at all times.

AM: Are there any projects coming up that you would like to share that we should keep an eye out for?

SL: I don’t know if I can exactly share what I am working on, but I will say that I have been super blessed and it’s amazing that I get these opportunities to work with some of my favorite brands because I never thought that I would be able to. So that is just something that I will always look back on! It’s like Batiste, it has been super amazing to work with them and exciting because I use their products on a daily basis! So to work with them is just so amazing.

IG @sunisalee

PHOTOGRAPHY COURTESY | Suni Lee

Read the MAR ISSUE #99 of Athleisure Mag and see DEDICATED & BOLD | Suni Lee in mag.

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In AM, Athletes, Mar 2024, Olympian, Olympics, Sports Tags Suni Lee, Team USA, Olympics, Olympians, Sports, Gymnastics, Auburn University, 3X Olympic Medalist, Team USA Gymnastics, Tokyo 2020, Paris 2024, Athlete, US CLassic
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PHOTO CREDIT | Unsplash/Steven Lelham

HOW ATHLETES APPROACH PRESSURE LIKE HIGH-STAKES GAMERS

April 15, 2024

The crowd noise builds. The clock is ticking down. Millions of people are watching. The tension is palpable. This is the crucible. A professional athlete is about to exhibit the product of countless hours of practice in a single, high-stakes performance. But professional gamblers, who spend their time watching the spinning dials of a slot machine, might beg to differ.

At face value, the two pursuits can seem as different as night and day – but they’re really not. Try as you might to ignore it, winning depends less on the body, less on skill or technique and more, both for athletes and gamblers, on brain-based factors – the ability to keep things in perspective, to manage attention in demanding, time-pressured ways, and to make snap judgments in highly charged situations.

The Role of Online Gaming and Sports

Moreover, the rise of esports, with professional gamers competing head-to-head in highly pressured video game tournaments, adds another layer to that debate around mental games and gambling. Clearly, here too, esports betting is flourishing alongside traditional sports betting, but the link to the world of online casinos is less easily identifiable.

Casino slots often use very creative themes and imagery to make the games more engaging, so it’s not a far-off idea to think of sports also being a popular theme in these games. These interesting themes are being used to bring online gambling games to life in so many ways. It’s interesting to see how the worlds of online gaming and physical sports are starting to come together, which is why so many people are starting to look at the similarities of professionals in each field.

The Pressure Cauldron: A Shared Experience

Top Olympic athletes often describe the experience of playing under high pressure as being ‘in the zone’: a state of high focus and controlled relaxation by which athletes respond instinctively, focus on the game, and execute their skills with ease. Professional online gamers talk of a similar ‘zen’ state of mind wherein emotions are muted and the mind is uncluttered, making it possible to think clearly about incoming information and decide commitments accordingly.

This common experience of stress isn’t just anecdotal: there are studies showing that the bodies of athletes and high-rollers react in similar ways, with heart rate increasing, cortisol spiking, and the involuntary fight-or-flight response coming online. It’s what the players do with that fire inside of them that counts.

Mental Tools for the Arena and Online Gaming

But what techniques do these high-stakes performers use – the athlete, the online gamer with real money on the line – to banish inner anxieties and bring their A-game? This is where we see an interesting convergence between the mental skills of the athlete and the gambler.

1. Visualization

Athletes and gamers use visualization to their own advantage. Athletes practice the same tactics they use during the game through imagery. They picture the perfect repeat of a routine including shooting or playing out the winning moves. The same might be true in the second table. The individuals who play online games might visualize all the possibilities that can arise during the game. They may think about how other players may react in a certain situation, or what would be the best move when a particular thing is happening. They visualize shadowing the other opponent’s moves, and at the same time, they practice their own strategy in their minds. They make themselves familiar with those unexpected situations, so they would be more comfortable with them when they arise.

2. Mindfulness and Meditation

The ability to quiet the mind and be in the moment, to be detached from the past and the future and to live in the now, are vital to both the athlete and the gamer. The techniques of mindfulness are increasingly embraced in many different disciplines. Meditation is part of many routines so that the acute and more intense experiences of living in the moment don’t become overwhelming when the stakes are high.

3. Ritual and Routine

There are game-day rituals that are typical for athletes before they play. This might include having the same pre-game meal or drinks, listening to the same music, or performing the same stretches. All of these things help them to get into the zone. This phenomenon is common among gamers, too. There are all sorts of pre-game routines that are followed in order to make the bizarre, high-octane experience of entering a high-stakes game feel like a normal, regular routine that they can control.

The Future: A Marriage of Minds and Millions?

Eventually, as the worlds of sport and gambling continue to bleed into one another, peak mental training is likely to become more emphasized. Sports psychologists might find themselves helping out both esports athletes and professional gamblers. And peak mental training programmes may come to be standardized in both spaces further erasing, in some sense, the line between them.

This is just the beginning of the conversation we will have around this complex, ever-evolving topic, and it is likely to continue as these worlds become even more interconnected.

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ATHLEISURE LIST | MUSIC FOR A WHILE

April 14, 2024

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

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

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

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

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

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

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

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

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

MUSIC FOR A WHILE:

LISTENING BAR & LOUNGE

518 W 27th ST

NY, NY 10001

musicforawhile.nyc

IG @musicforawhile.nyc

PHOTOGRAPHY | MFAW

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

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In AM, Athleisure List, Food, Mar 2024 Tags Athleisure List, Food, Music For A While, Lounge, Selina Chelsea Hotel, Virgo, Creatures at Selina Hotel, Make Believe
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PHOTO CREDIT | Pexels/Joe Calomeni

EXPLORING THE ECONOMIC IMPACT OF THE NFL ON HOST CITIES

April 14, 2024

The National Football League (NFL), one of the powerhouses in American sports, is a significant economic engine for host cities nationwide. They often see a flurry of economic activity, from spikes in local business revenue to increased employment opportunities.

In this article, we’ll discuss how the NFL affects the economies of these host cities. It also aims to shed light on the broader economic implications, including the challenges and the long-term benefits that may not be immediately apparent.

Direct Revenue from Game Days

On game days, local businesses see a significant uptick in sales. Bars, restaurants, hotels, and retail stores often report higher earnings thanks to the influx of fans. This immediate economic boost is a direct result of the NFL's ability to draw crowds, offering a vital source of revenue for many small and medium-sized businesses in the host city.

Moreover, these events create a variety of employment opportunities. From temporary positions in the hospitality sector to jobs related to event management and security, local residents often find short-term work that contributes to the city's overall employment rates. These roles are crucial for the smooth operation of game days and offer a financial lifeline for many.

Infrastructure and Development

Cities that host NFL games tend to invest in infrastructure upgrades, including public transportation and roadway improvements. Such upgrades are often spurred by the need to accommodate the large crowds NFL games attract.

On a positive note, these investments typically result in long-term benefits for the local population. Enhanced infrastructure not only supports the immediate needs of the event but also serves the community for years to come.

The development of stadiums can also have a lasting impact. New or renovated stadiums can act as catalysts for additional investments in the area, including residential and commercial development. This further stimulates the local economy and improves the quality of life for city residents.

Brand Exposure and Tourism

The international spotlight on NFL host cities can significantly enhance their brand exposure, drawing tourists from around the globe. This visibility is a boon for local tourism, as the allure of the games adds to the city's appeal as a destination for both sports fans and general travelers.


Sports betting can also offer an additional layer of engagement and visibility. For example, when fans and bettors focus on Washington Commanders NFL Lines, their attention isn't limited to the games' outcomes or the team's performance. It also extends to the host city, especially when they want to know more about the host team’s home-field advantage.

Studying NFL home court conditions is beneficial for betting for several reasons:

  1. Travel Impacts: The physical and logistical challenges associated with travel can affect a visiting team’s performance. This includes long flights, time zone adjustments, and the absence of the usual home routine. Bettors analyzing how well teams cope with these challenges, especially those with a history of struggling or excelling on the road, can gain an edge.

  1. Weather Conditions: Local weather conditions can significantly influence game dynamics. For instance, teams from warmer climates may struggle in cold-weather games and vice versa. Knowledge of how teams perform under different weather conditions, which is closely tied to their home environments, can be critical for making accurate bets.

  1. Stadium Quirks and Dimensions: Some NFL stadiums have unique features, such as artificial turf versus natural grass or architectural elements that can affect wind patterns. Teams are accustomed to these conditions, which can subtly influence game outcomes. Understanding these nuances can be advantageous for those placing bets.

As bettors and fans delve into travel impacts, weather conditions, and stadium quirks for betting insights, they inadvertently spotlight unique aspects of the host city. This attention can pique the interest of others beyond just sports enthusiasts, drawing attention to the city’s climate, culture, and geographical features.

The impact of media coverage and social media further amplifies the city's visibility. Through live broadcasts, online discussions, and social media engagement, the host city's image is broadcast worldwide, showcasing its capacity to host major events and its appeal as a tourist destination. This sustained exposure contributes to a positive cycle of tourism and investment, ensuring the city remains a desirable location for future events.

Community and Social Impact

Beyond the economic considerations, hosting NFL games can profoundly impact a city's community and social fabric. The sense of pride and unity that comes with hosting a major sporting event can strengthen community bonds and increase civic engagement.

Additionally, NFL events often bring attention and funding to local charities and social causes, contributing to the social welfare of the host communities. This influx of support underscores the NFL's commitment to giving back but also helps to strengthen the bonds between the team, its fans, and the community at large, creating a lasting impact beyond the game days.

Challenges and Costs

However, hosting NFL games is not without its challenges. The costs of upgrading infrastructure, ensuring robust security measures, and managing the potential disruptions to local communities can be substantial. Cities must carefully consider these expenses against the anticipated economic benefits to ensure a positive outcome.

Some argue that the economic impact of hosting NFL games may not always justify the investment, citing examples where the expected surge in local business did not materialize as predicted. It's crucial for host cities to conduct thorough cost-benefit analyses, taking into account both the tangible and intangible effects of hosting such events.

Final Thoughts

The economic impact of the NFL on host cities is complex and multifaceted. The long-term effects on infrastructure, tourism, and community engagement also play a crucial role in shaping the city's economic landscape. However, careful planning and management are essential to maximize these benefits and mitigate the associated costs and challenges.

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ATHLEISURE LIST | NOBU BARBUDA

April 13, 2024

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

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

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

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

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

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

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

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

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

NOBU BARBUDA

Prince Diana Beach,

Codrington, Antigua & Barbuda

noburestaurants.com/barbuda

IG @nobubarbuda

PHOTO CREDITS | Nobu Barbuda

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

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In AM, Athleisure List, Mar 2024, Food, Travel Tags Nobu, Barbuda, Travel, Nobu Barbuda, Tree Bar, Caribbean Sea, Sunset Omakase, Beach Barbecue, Lobster Cookoff, Princess Diana Beach, Food, Antingua
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9PLAYLIST 9COLLAB | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

April 12, 2024

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

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In AM, 9PLAYLIST, Mar 2024, Music, Food Tags 9PLAYLIST, 9COLLAB, 9PLAYLIST 9COLLAB, Chef Tom Colicchio, Chef Kristen Kish, Gail Simmons
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THE 9LIST 9M3NU | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

April 11, 2024

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

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

April 10, 2024

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

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

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

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

AM: Yeah!

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

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

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

AM: Nice!

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

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

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

AM: I love that. Gail?

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

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

AM: Wow that’s such a memory.

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

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

AM: Gulp!

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

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

AM: Same!

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

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

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

AM: Absolutely.

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

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

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

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

GS: And we have never regretted one either!

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

AM: It’s more like running the tape.

GS: Yeah!

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

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

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

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

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

AM: Right.

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

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

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

CHEF KK: Me too, me too!

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

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

CHEF KK: There was a lot of custard!

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

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

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

GS: I know where to go for dinner afterwards!

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

AM: Yeah.

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

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

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

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

CHEF TC: And the Queen died.

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

AM: Yes, that’s right!

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

AM: Love that!

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

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

CHEF TC: That’s right.

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

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

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

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

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

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

CHEF TC: Yeah, yeah.

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

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

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

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

GS: Oh!

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

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

AM: Yes!

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

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

AM: Oh wow!

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

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

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

CHEF TC: Mmm

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

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

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

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

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

GS: Yeah!

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

AM: Right!

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

AM: Love that!

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

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

GS: It ended up ok!

CHEF TC: I think you did alright!

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

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

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

GS: Oh my God, wild!

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

GS: Or I can make it better!

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

AM: Oh wow!

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

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

CHEF TC: Yeah.

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

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

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

CHEF TC: There’s people there.

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

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

CHEF TC: Yeah!

AM: What do you mean by that?

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

AM: Neither have I.

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

GS: There are a lot of campfires!

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

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

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

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

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

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

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

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

GS: Wow.

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

AM: It’s just good sounds.

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

AM: Tom?

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

GS: Yeah.

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

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

AM: Gail?

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

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

GS: That’s a big 3 part question!

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

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

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

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

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

AM: Very true!

What are 3 spices that you like cooking with?

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

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

AM: Right.

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

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

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

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

GS: Oh me too!

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

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds woo!

GS: Delicious!

CHEF TC: It’s the best!

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

GS: I love you for that answer!

CHEF KK: It’s so good!

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

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

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

CHEF KK: No, I do it on vegetables.

GS: Salty, smokey!

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

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

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

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

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

AM: Ha!

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

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

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

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

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

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

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

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

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

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

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

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

CHEF TC: You hate the Spanish Fry.

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

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

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

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

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

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

AM: That’s right!

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

IG @bravotopchef

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@tomcolicchio

@gailsimmonseats

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

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

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In AM, Food, Mar 2024, TV Show, Celebrity, Travel Tags In Good Taste, Chef Kristen Kish, Chef Tom Colicchio, Gail Simmons, Athleisure Mag, Food, Travel, Top Chef, Bravo, Top Chef Wisconsin, Wisconsin, Restaurant Wars, Quick Fire Challenge, Elimination, Kitchen, DInner, Small Batch, Temple Court, Craft, Arlo Grey, Montreal Steak Seasoning, cheftestants, Beyonce, Whitney Houston, Anthony Bourdain, Grateful Dead, Music, Earth Wind & Fire, Van Morrison, Summer Camp, Padma Lakshmi, Door County Fish Fry, Guest Judges, Sausage Race, Midwest, Milwaukee Brewers
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SPRING STAYCATION | NOMO SOHO + CHOLA

April 9, 2024

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

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

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

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

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

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

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Baghari Jhinga, creamy mustard shrimp from Kashmir

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

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

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

C: For Entrees, Shiva suggests the following:

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

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

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

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

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

C: For Meat dishes, Shiva suggests:

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

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

• Saag Gosht, spiced lamb, pureed spinach, ginger

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

C: Must try rice and Naan items are:

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

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

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

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

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

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @cholanyc

PHOTOGRAPHY COURTESY | Chola

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

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In AM, Food, Mar 2024, Travel Tags NoMo SoHo, SoHo, Chola, Food, Travel, NoMo Kitchen, Jeff Harvey, General Manager, New York City, Staycation, Travekm, The Art of the Snack, Shiva Natarajan, Min Bhujel, Martha Stewart, Roku, The New York Times, Sahib, Malai Marke, MICHELIN, Martha Cooks, Indian Cuisine, Cuisine, Indian
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AWARDS SEASON | 45TH SPORTS EMMY AWARDS NOMINATIONS

April 9, 2024

 Today, the National Academy of Television Arts and Sciences (NATAS) announced the 45th Annual Sports Emmy® Awards nominations as well as revealing the Lifetime Achievement Award recipient, sports broadcaster James Brown. The ceremony will take place on Tuesday, May 21, at Jazz at Lincoln Center’s Frederick P. Rose Hall, Broadway at 60th Street, New York City. 

“This year’s sports broadcasting nominees produced thrilling and captivating television,” said Adam Sharp, President & CEO, NATAS. “We look forward to welcoming these exceptional professionals to the 45th Annual Sports Emmy Awards in May.”

“The Sports Emmy Awards are proud to recognize the outstanding work of this year’s nominees and to honor James Brown for his long and prolific career,” added Stephen Head, Head of Sports.

As we do throughout Awards Season, we share our predictions in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics. On the night of the event, we will share who we predicted correctly as well as those we didn’t that won.

OUTSTANDING LIVE SPECIAL

The Masters
        CBS

The 105th PGA Championship
        CBS

Super Bowl LVIII
        Kansas City Chiefs vs. San Francisco 49ers
        CBS

Super Bowl LVIII
        Kansas City Chiefs vs. San Francisco 49ers
        Nickelodeon
        [Nickelodeon Productions | CBS Sports | NFL Films]

The 119th World Series
        Texas Rangers vs. Arizona Diamondbacks
        FOX

OUTSTANDING LIVE SERIES

FOX CFB
        FOX | FS1

FOX NFL
        FOX

Monday Night Football
        ABC | ESPN

Monday Night Football with Peyton & Eli
        ESPN2
        [Omaha Productions]

Sunday Night Football
        NBC | Peacock

OUTSTANDING PLAYOFF COVERAGE

American League Championship Series
        Houston Astros vs. Texas Rangers
        FOX | FS1

College Football Playoff Semifinals
        Rose Bowl & Sugar Bowl
        ESPN

MLB Postseason on tbs
        tbs

NFL Championship
        Detroit Lions vs. San Francisco 49ers
        FOX

·NFL Playoffs on NBC
        NBC | Peacock

OUTSTANDING EDITED EVENT COVERAGE

All Access
        Davis vs. Garcia: Epilogue
        Showtime

·NFL Draft: The Pick Is In
        The Roku Channel
        [NFL Films | Skydance Sports]

NFL Game Day All Access
        Super Bowl LVIII
        YouTube
        [NFL Films]

Road To The Super Bowl
        CBS
        [NFL Films]

2023 Special Olympic World Games
        ABC

OUTSTANDING EDITED SPECIAL

Chasing Greatness: Coach K x LeBron
        TNT

Crown
        CBS Sports Network

E60
        The Crossover: 50 Years of Hip Hop and Sports
        ESPN
        [ESPN Films]

GR8TNESS
        ESPN

You Are Looking Live!
        CBS
        [NFL Films]

OUTSTANDING HOSTED EDITED SERIES

E60
        ESPN

Kickin’ It
        Paramount+ | Golazo Network

The Pivot Podcast
        YouTube

Real Sports with Bryant Gumbel
        HBO | Max

The Shop UNINTERRUPTED
        YouTube
        [UNINTERRUPTED]

OUTSTANDING ESPORTS CHAMPIONSHIP COVERAGE

BLAST.tv Paris Major 2023
        BLAST.tv
        [BLAST]

2023 Call of Duty League Championship Weekend
        New York Subliners vs. Toronto Ultra
        Twitch | YouTube
        [Esports Engine | Activision Blizzard]

Intel Extreme Masters Cologne 2023 Grand Finals
        ENCE vs. G2
        Twitch | YouTube
        [ESL FACEIT Group]

League of Legends Worlds 2023 Final
        T1 vs. Weibo Gaming
        LoLEsports.com | Twitch | YouTube
        [Riot Games]

VALORANT Champions 2023 Grand Final
        Paper Rex vs. Evil Geniuses
        ValorantEsports.com | Twitch | YouTube
        [Riot Games]

OUTSTANDING SHORT DOCUMENTARY

Dreamcaster
        MSG Network | MSG+
        [456 Studios | Lord + Thomas | DaHouse Audio | Citizen Music | Vicaps | Helo]

Extraordinary Stories
        One-Armed Wonder: The Extraordinary Story of Jimmy Hasty
        UEFA.tv
        [Noah Media Group]

NFL 360
        Gone
        NFL Network

NFL Films Presents
        Lahainaluna High
        FS1
        [NFL Films]

SC Featured
        Nothing Else Matters
        ESPN+

OUTSTANDING LONG DOCUMENTARY

The Deepest Breath
        Netflix
        [A24 | Motive Films | Ventureland]

Full Circle
        Vimeo On Demand
        [Level 1 Productions]

Kelce
        Prime Video
        [Amazon MGM Studios | Skydance | Vera Y Productions | 9.14 Pictures]

The Saint of Second Chances
        Netflix
        [Tremolo | Stampede Ventures]

Stand
        Showtime
        [SHOWTIME Sports Documentary Films | MSM]

OUTSTANDING DOCUMENTARY SERIES

Catching Lightning
        Showtime
        [Bat Bridge Entertainment]

Goliath
        Showtime
        [Village Roadshow Television | Religion of Sports]

Super League: The War for Football
        Apple TV+
        [Words + Pictures | All Rise Films]

Untold
        Netflix
        [Propagate | Stardust Frames | RAW | The Players’ Tribune]


OUTSTANDING DOCUMENTARY SERIES – SERIALIZED

Football Must Go On
        Paramount+

Formula 1: Drive to Survive
        Netflix
        [Box to Box Films]

Hard Knocks
        Training Camp With The New York Jets
        HBO | Max
        [NFL Films]

Monster Factory
        Apple TV+
        [Vox Media Studios | Public Record]

Quarterback
        Netflix
        [NFL Films | Omaha Productions | 2PM Productions]

OUTSTANDING STUDIO SHOW – WEEKLY

College GameDay
        ESPN

FOX CFB: Big Noon Kickoff
        FOX | FS1

FOX NFL Sunday
        FOX

Inside the NBA on TNT
        TNT

The NFL Today
        CBS

OUTSTANDING STUDIO SHOW – DAILY

MLB Tonight
        MLB Network

NBA Countdown
        ESPN | ESPN2

NFL Live
        ESPN | ESPN2

Pardon The Interruption
        ESPN
        [Rydholm Projects, Inc.]

SportsCenter
        ESPN

OUTSTANDING STUDIO SHOW – LIMITED RUN

College GameDay
        College Football Playoff
        ESPN

FOX MLB: The Postseason
        FOX | FS1

Inside the NBA Playoffs on TNT
        TNT

Postseason NFL Countdown
        ESPN

Road to the Final Four
        CBS | TNT

OUTSTANDING JOURNALISM

CNN FlashDocs
        Blindsided
        CNN

E60
        Peace of Mind: Psychedelics in Sports
        ESPN

E60
        The Perfect Machine
        ESPN

Real Sports with Bryant Gumbel
        A Blind Eye: Switzerland and the Corruption of World Sport
        HBO | Max

Real Sports with Bryant Gumbel
        Call of Duty: How War is Destroying Ukrainian Sport
        HBO | Max

OUTSTANDING SHORT FEATURE

College GameDay
        The Legacy of Tyler Trent
        ESPN

NFL 360
        The Chief Who Walked The Sea
        NFL Network

NFL 360
        Heroes
        NFL Network

NFL 360
        Miracle
        NFL Network

The NFL Today: Super Bowl LVIII
        Just Win Baby!
        CBS

Sunday Night Football
        Madden & Stingley
        NBC | Peacock

Thursday Night Football
        Marshawn Lynch ‘N Yo City: Intercourse, PA (Yes, this is a real place)
        Prime Video
        [Amazon MGM Studios]

OUTSTANDING LONG FEATURE

Outside The Lines
        Jordan McNair: The Freedom Within
        ESPN

Playing Fields
        Ornella: Knocking Down Social Prejudices Pursuing Her Olympic Dream
        Olympic Channel

Real Sports with Bryant Gumbel
        No Surrender: One Man’s Battle with ALS
        HBO | Max

SportsCenter
        SC Featured: Dear Mrs. Reid
        ESPN

SportsCenter
        SC Featured: Running for Martin
        ESPN

Unredeemable
        Golf Channel

OUTSTANDING OPEN/TEASE

The 149th Kentucky Derby
        Timeless
        NBC | Peacock

Monday Night Football
        In the Air Tonight
        ESPN | ABC

NHL Winter Classic on TNT
        If This Wall Could Talk
        TNT

Sunday Night Football
        Heidi
        NBC | Peacock

Super Bowl LVIII
        My Way
        CBS

OUTSTANDING INTERACTIVE EXPERIENCE

College Football Playoff MegaCast
        Rose Bowl Game
        ESPN | ESPN2 | ESPN Deportes | ESPNU | ESPNews | SEC Network | ESPN App | ABC | LHN

Fan Controlled Racing Watch Party
        Twitch | Kick
        [Fan Controlled Sports & Entertainment]

The Magic and Mastery of US Open Champion – Carlos Alcaraz
        ESPN.com

NCAA March Madness Live
        March Madness Live

Thursday Night Football
        Black Friday Football Studio
        Prime Video
        [Amazon MGM Studios]

Thursday Night Football
        Event Coverage Optionality/Customization
        Prime Video
        [Amazon MGM Studios]

OUTSTANDING DIGITAL INNOVATION

Big City Greens Classic
        Fully Animated Live Sporting Event With Integrated Real-Time Animated Talent
        ESPN+ | Disney Channel | Disney XD | Disney+
        [Beyond Sports | Silver Spoon Animation | Disney Television Animation]

Dreamcaster
        MSG Network | MSG+
        [Weber Shandwick | Helo]

MLB Next
        AR App
        MLB

Red Bull Erzbergrodeo
        Cross-Platform Storytelling with Broadcast, Web Widgets and AR App.
        Red Bull TV
        [Red Bull Media House | ProteGear | TeraVolt | Girraphic]

Thursday Night Football
        Machine Learning on Prime Vision
        Prime Video
        [Amazon MGM Studios]

OUTSTANDING PERSONALITY/STUDIO HOST

Malika Andrews
        ESPN | ESPN2 | ABC | TNT

Kevin Burkhardt
        FOX | FS1

Rece Davis
        ESPN

Ernie Johnson
        TNT | tbs

Scott Van Pelt
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In Awards Season 2024-2025, AM, Sports, Athletes, Awards Season Tags 45th Sports Emmy Awards Nominations, Sports, Athletes, NFL, NBA, Super Bowl, US Open, Masters, NBC, FOX
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CRAFT COCKTAILS WITH THE STARS | CHARLES JOLY

April 8, 2024

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1942 ENCORE

INGREDIENTS

• 1.5 oz Tequila Don Julio 1942

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

PREPARATION

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

ROUND OF APPLAUSE

INGREDIENTS

• 1.5 oz Tequila Don Julio Alma Miel

• 1.5 oz Herb-Infused Bianco Vermouth

• 10 drops Chocolate Bitters

• 3 dashes Orange Bitters

PREPARATION

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

IT'S SHOWTIME

INGREDIENTS

• 1.5 oz Tequila Don Julio Blanco

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

PREPARATION

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

WRITTEN IN THE STARS

INGREDIENTS

• 1.5 oz Tequila Don Julio Rosado

• .75 oz Guava Syrup

• 2 oz Organic Watermelon Juice

• .5 oz Fresh Lemon Juice

• 1.5 oz Chilled Rosé Champagne

PREPARATION

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

IG @donjuliotequila

@charlesjoly

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

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

In AM, Mar 2024, Food, Awards Season, Awards Season 2023-2024 Tags Awards Season, Charles Joly, Johnnie Walker Blue Label, 75th Emmy Awards, Tequila, Tequila Don Julio, 96th Academy Awards, Tequila Don Julio Blanco, Tequila Julio Rosado, Alma Miel, Tequila Don Julio 1942, Modern Mexico, It's Showtime, Written in the Stars, Round of Applause, Israel Barón, Mexico
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