ATHLEISURE MAG | #47 NOV 2019

This month’s cover and back cover is EDM DJ/Producer and Entrepreneuer Marshmello. We headed out to Bethlehem, PA to the ribbon cutting of Stuffed Puffs plant where he and his manager are equity partners in this sweet treat! We catch up with him on his successes, music and more. In our feature, Something You Should Know, we sit down with Chef Elizabeth Falkner and No Kid Hungry’s Jenny Dirksen to talk about initiatives of this program, holiday meals and more. You can also hear this interview later this month on our podcast show, Athleisure Kitchen which is available on Spotify, iHeartRadio, Apple Podcast and wherever you enjoy listening. We also spent time at the 14th Annual StarChefs International Congress which was a weekend filled with food demonstrations, panels and more for the culinary community. We have a number of interviews in this piece from Angie Rito and Scott Tacinelli (of Don Angie), Emily Hyland, Ben Turley and Brent Young of The Meat Hook and you can also listen to the Managing Editor of StarChefs, Will Blunt later on this month on Athleisure Kitchen. We sat down with one of our faves from The Hills and The Hills: New Beginnings’ Whitney Port to find out why she decided to come back to the reality show in it’s reboot as well as what she’s up to, how she takes time for herself and more. In this month’s The Art of the Snack, we head to Midtown East’s Chola which is known for it’s savory Indian cuisine. We also have our Holiday Gift Guide (there is an additional one that will be in the Dec issue out later this month).

As usual, we have our monthly roundups including our 9LIST (Athleisure Mag’s picks that we’re loving this month in style, beauty and fitness) featured roundups. This month’s 9LIST STORI3S (picks supplied by celebrities) gives us insight into Celebrity Trainer, Nutrition Expert, Best Selling Author, TV Personality and Gym Designer – Harley Pasternak. This month’s 9PLAYLIST (9 songs that our celebs are loving this month) comes from, LaLa Anthony of STARZ’s Power. As always, you can enjoy Athleisure List (Crown Plaza HY36 and Murray’s Cheese Mac Bar), The Pick Me Up, Bingely Books, Bingely Streaming, Style Files, Rock This Sleep Style Overnight to Breakfast, Athleisure Beauty, How to Dress, In Our Bag, #TRIBEGOALS and Bergamot Beauty. 

Read the Nov Issue of Athleisure Mag, Issue 47.

THE ART OF THE SNACK | TRATTORIA ITALIENNE

AN EVENING OF COMFORT FOOD

This month, we settled into our table after a rainy day to a feast that was comprised of Northern Italian and Southern French foods that were filled with savory flavors along with a wine list that complimented each portion of the meal. After a satisfying tasting journey, we wanted to find out more about this Flatiron spot - Trattoria Italienne and of course, to share it with Athleisure Mag! We sat down with Owner/Executive Chef, Jared Sippel to find out more about this culinary experience.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF JARED SIPPEL: Originally from Iowa, I was raised with strong connections to food and farming, with family who grew produce, raised livestock, and owned local restaurants. I cooked throughout high school and worked as a sous chef at an Italian restaurant while attending the University of Iowa. Upon graduating, I moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson. To broaden my palate and further educate himself on European cuisine, I headed straight to the source, where I spent several months living and working at 2-Star Michelin L’Oustau de Baumaniere in Provence and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli as well as La Peca in Veneto. It was during this time that the majority of the inspiration behind Trattoria Italienne was derived, from menus to wine lists and aesthetics. Once back in the States, I returned for a second tour at Frasca, before moving to San Francisco to serve as Sous Chef at the 3-Star Michelin, Quince under Chef Michael Tusk. After two years, it was called back to Frasca once again to assume the role of Chef de Cuisine. Finally, I moved to New York City with my wife Lindsey and opened Italienne in 2016.

AM: How would you describe the restaurant as well as its culinary focus?

CHEF JS: Through a gradual evolution, the restaurant has pivoted from its original concept, to a more casual, engaging, and accessible Trattoria Italienne. In spite of the change to a more casual format, the emphasis on great food, premium product and exemplary service remain paramount. I stay true to the restaurant’s roots, taking diners on a journey to the intersection of Northern Italy and Southern France. Every dish has a history and every menu item has a story. The cuisine here is based on authentic dishes from these regions as well as the surrounding areas of the Mediterranean; showing connections between the Basque region of Spain, with Morocco and France, as well as showcasing the relationship of Austria and Slovenia with Northern Italy. It is not a random fusion of flavors from the Mediterranean but it's crafted with skillful techniques and carefully considered influences, for the ultimate goal of transporting the diner with authentic flavors. Trattoria Italienne represents the culmination of my career and my training in the distinct regional cuisines of Northern Italy and Southern France. I lived and worked in Provence; his time at Frasca in Boulder, CO with Chef Mackinnon-Patterson immersed me in the nuances of Friuli and Alto-Adige; and Quince’s Chef Tusk exposed me to the region of Piemonte. It’s all come full circle at Trattoria Italienne.

The restaurant is divided into two rooms. In the front room, the large bar has a wood and marble counter and plenty of room to enjoy a drink and a bar snack or a full meal. An impressive lighting fixture with giant bulbs hangs from thick ropes over the bar. The feel of the restaurant is rustic and expansive, with high ceilings and exposed wood beams. In the dining room, leather banquettes wrap around the room, with copious space between tables—a rare commodity in a Manhattan restaurant. Cozy wooden booths backed with blue upholstery put you at the center of the action, while also allowing for some privacy. Overall, there’s lots of room for large groups. The space is ideal for parties, special events and special occasions. There’s also a cozy wine cellar room for private dining.

AM: When we visited, truffle season literally started on that day – why is the White Truffle such an amazing element to add to a dish and can you suggest 3 dishes that we should think about having it on?

CHEF JS: White truffles are a special ingredient because of their rarity and seasonality. At the restaurant we showcase them in traditional piedmontese dishes like gnocchi di patate, agnolotti dal Plin and tajarin. We also offer them shaved over a number of our dishes that work well in showcasing the aroma of white truffles, which are usually dairy driven with cream, cheese and butter.

AM: What are 3 appetizers that you suggest that we should have in mind when visiting?

CHEF JS:

1. Thinly sliced Proscuitto San Daniele from Fruili is served with grissini (long, crisp housemade breadsticks) fresh shaved horseradish and European butter.

2. Polpo Alla Plancha, a Basque country classic with other influences: the tender grilled octopus is presented with gigante beans, olives, Sicilian capers and Moroccan harissa.

3. Italian Chicory Salad, available year-round, prepared with radiccio from various regions of Italy. Made with two types of bagna cauda (anchovy dressing— one broken (non-emulsified), one not, one with white vinegar, one with red and black truffle vinaigrette.

AM: What are 3 signature cocktails that we should enjoy while there?

CHEF JS:

1. The Navin Johnson is a twist on an Old-Fashioned, built with Four Roses yellow bourbon, Ramazzotti, crème de cacao (for sweetness instead of sugar, which adds depth, another layer of flavor) garnished with orange peel.

2. You Had me at Aloe is bright and refreshing, with a surprising flavor of cucumber and mint, and is composed of Aviation gin, aloe liqueur, lime, and agave.

3. Regal Bees: cimarron tequila, lemon, honey, oro blanco grapefruit twist.

AM: With the holiday season around the corner, are there specials or events that you will have at the restaurant that we should know about?

CHEf JS: One notable upcoming event for the restaurant is their Piedmontese Dinner which will celebrate the life and wines of Brunco Giacosa. I will hold an exclusive Piedmontese dinner to honor the of wines of legendary producer Bruno Giacosa. Guests will be taken on a journey through the Piedmont region with my curated five-course pairing menu with selection that include Agnolotti ai tres Arroisti, a traditional piedmontese stuffed pasta with tartufi bianchi and served with a Nebbiolo D’alba Valmaggiore from 2017, and Sformato Di Verdure, cardoon with radicchios dressed in Cesare giaccone barbera vinegar and served with a Barbera D’alba from 2017.

The dinner will be held on November 18th at 6:30pm in Trattoria Italienne’s warm and picturesque back dining room. The evening is priced at $229 and a reservation is required.

PHOTOS COURTESY | TRATTORIA ITALIENNE

IG @ItalienneNYC

Read the Oct Issue of Athleisure Mag and see The Art of the Snack | Trattoria Italienne in mag.

BINGELY STREAMING

BETWEEN TWO FERNS: THE MOVIE

Netflix Originals

Netflix brings back the popular web series with Zach Galifianakis who showcases how he is the worst celebrity interviewer ever! The movie is filled with deadpan insults and plenty of pained expressions between the interviewer and the interviewee. Within the movie, he plays an altered version of himself and is tasked by Will Ferrell (who plays a cartoony villain of himself) to conduct 10 interviews in a span of 2 weeks in order for him to get a real network talk show that he really wants.

Throughout the movie, you're treated to a number of star-studded interviews (Keanu Reeves, David Letterman, Brie Larson, etc.) that all end horribly.

Ultimately, viewers will enjoy seeing their favorite celebs allowing themselves to be subjected to Zach's antics as well as trying to keep a straight face through it all.

THE MISSING CRYPTOQUEEN

BBC Sounds

Apple Podcast

This BBC Sounds podcast investigates the details of missing cryptocurrency OneCoin founder, Dr. Ruja Ignatov in 2017 who promised to change money forever. Host, Jamie Bartlett walks us through the finding of this case that includes: data leaked to the BBC found that the scam was worth between £3.6 - £4bn worldwide, and shows for the first time the scale in the UK. At least £26m was invested from the UK over one six-month window in 2016 - and maybe as high as £90-97m between 2014 - 2017 and over 175 countries had victims in the largest crypto-scam of all time that is still running to date.

Within 2 years of launching the company, they claimed to have over 3.5 million members with hundreds of thousands of investors and offices that opened in major cities around the world with events, she seemed unstoppable; however, rumors were swirling about the legitimacy of the currency and thus digging into the scheme that ended with Dr. Ruja vanishing.

BUNGALOW SK

Athleisure Studio

iHeartRadio

As you know, Athleisure Media is comprised of Athleisure Mag as well as our podcast network, Athleisure Studio.

These days, your calendar is supercharged and you find yourself having to pencil in when you need to breathe! As we're always moving and grooving between our offices, home, studio and out, we could all take some moments to spend time and hear from our faves in pop culture on what they're up to and how they keep it together as well. In Bungalow SK, you'll hear from your favorite celebrities and get the inside scoop on what they are working on.

Read the Sept Issue of Athleisure Mag and see Bingely Streaming in mag.

S1. E5. | BUNGALOW SK WITH PAIGE MYCOSKIE OF AVIATOR NATION

On today's episode of Bungalow SK, we talk to a creative that we have loved since popping on our radar on CBS' The Amazing Race. Paige Mycoskie who understands the importance of branding as well as giving her customers the comfort they need to maneuver throughout their day. As the founder of Aviator Nation, she fused her love for design, music and a retro aesthetic to create a brand that is known for its signature stripes and good vibes for men and women. With her brand popping up on athletes and being styled on such shows as TNT's Animal Kingdom as well as being included in photoshoots at Athleisure Mag, we find out how being at the right place at the right time has been a significant benefit to Paige's endeavors.

20TH ANNUAL CITI TASTE OF TENNIS NYC 2019

PHOTOGRAPHY | Paul Farkas

Although we’re in the midst of NYFW and fresh off of releasing Athleisure Mag’s Aug Issue which has our Electric Zoo cover, SayMyName (the Godfather of Hard Trap as well as additional EDM DJ/Producers) - we’re doing a bit of backtracking as we made our way to the 20th Annual Citi Taste of Tennis NYC 2019 which took place during the US Open and was held at Cipriani 42nd St. This event celebrates tennis greats that included John Isner, Venus Williams, Serena Williams, Coco Gauff, Andy Roddick, Milan Tyson, Gaël Monfils, Daniil Medvedev, Felix Auger Aliassime, Belinda Bencic, Abi Spears, Vania King, Jamie Loeb, Monica Puig, Donna Vekic, Bethanie Mattek Sands, Kristi Ahn, Danielle Collins and more.

In addition, there were noted chefs that included Richard Blais (Juniper and Ivy), Masaharu Morimoto (Morimoto), Sujan Sarkar (Baar Baar), Edward Lee (Milkwood), Chef Bao Bao (Baoburg), Lamar Moore (The Swill Inn), Rory MacDonald (Chanson Patisserie), Kerry Heffernan (Grand Banks), Michael Han (Ortzi), Julian Medina (Toloache), Mina Newman (Sen Sakana), Cedric Tovar (Lotte NY Palace), John Stage (Dinosaur BBQ), Neil Cline (British Virgin Islands), Sani Hebaj (Dabble @ The Conrad), Mike Viola (Boars Head), Anastacia Song (American Cut). In addition, other notable athletes such as Mike Tyson were also there as well.

One of the highlights of the night included a sibling rivalry of the Williams Sisters and Chef Richard Blais as they competed onstage during this cooking competition and interestingly enough, they tied for their best dish.

In between enjoying signature dishes along with Diplomatico Rum and Zonin Prosecco, guests enjoyed dancing to DJ Mad Linx, The Rakiem Walker Band and reggae artist, Naomi Cowen.

You can see more from the event via @AthleisureMag’s Instagram account.

PHOTOGRAPHY | Paul Farkas

PHOTOGRAPHY | Paul Farkas

Read the latest issue of Athleisure Mag.

S1. E13. | #TRIBEGOALS WITH ESPN'S MARTY SMITH

On today's episode of #TRIBEGOALS, we chat with our latest cover star of Athleisure Mag which took us to Ocean City, NJ to catch up with Marty Smith of ESPN's SEC Nation, SportsCenter, College GameDay and Marty & McGee right before college football starts! After a shoot that took us to some of his favorite spots, I sat with him in his vacation home to talk about when Marty fell in love with sports and specifically college football. We talked about his baseball days and transitioning into sports journalism and broadcasting from NASCAR.com to a number of contributing and hosting positions at ESPN. In addition, this impactful storyteller not only shares moments in his career from Jeff Gordon, Dale Earnhardt Jr to Cristiano Ronaldo and Tiger Woods - but also his new book Never Settle: Sports, Family and the American Soul.

Read the latest issue of Athleisure Mag.

REFINED RUSTICITY WITH CHEF GEORGE MENDES

We have been a fan of Chefs Club NY since 2017 when we did our interview with Chef Chris Szyjka who had a residency there and was also participating in Cochon555's NY leg then. It was in this interview that we found out Chefs Club was founded in 2012 by Stephane De Baets. This restaurant group features some of the world's top chefs in iconic locations including: NYC, Chefs Club Counter, Aspen and Taipei. Chefs enjoy being featured in these locations as well as being able to have takeovers in their space and menus.

In addition to their fine dining component of Chefs Club, in 2017 Chefs Club Counter, a fast casual brand opened as means to focus on this sector of the market. It was at a recent Michelin 4x4 dinner held at Chefs Club that we found out more about Chefs Club Counter and the current residency of Chef George Mendes with his concept restaurant AMAR! Our menswear cover rocks easy looks that Chef would wear in the restaurant as well as planning a number of tasks involving this restaurant as well as his Michelin starred Aldea in Union Square including summer's accessory - sunglasses. We talk with him about his Iberian/Portuguese cuisine, his culinary journey and how he maintains inspiration when it comes to making fantastic dishes. Whether you enjoy his offerings at Aldea or you enjoy enjoy his fast casual fare at AMAR, he's always bringing the love of Portugal in every bite.

ATHLEISURE MAG: When was the moment that you realized that you loved food and wanted to be a chef?

CHEF GEORGE MENDES: I think it – it really came in stages to be honest with you. I grew up in a Portuguese household where there was always fresh food on the table and a patch of garden even if it was in the backyard or on the driveway. My mother would always cook for my dad, my sister and I. We would always have home cooked meals 5 or 6 days out of the week. When I graduated from high school, I wasn’t pushed to go into the direction of going to college or to university. My mom and dad said that I should find something that I loved and work to make money in something that I wanted to be a part of. I took a field trip one day to the Culinary Institute of America with my marketing class and I spent the day up there and fell in love with it.

I think that I truly believed that I already had a seed planted in me from growing up around good food from my mother cooking at home, but also the holiday feasts always made a big impact. I can still smell the Portuguese table of the bounty of salt cod, rice dishes, suckling pig and filet mignon. It was kind of a mingling of Americana and Portuguese foods. So, there was filet mignon and surf and turf with lobster tails. There was this chicken rice and rabbit. I was just was planted at a very early age growing up that the the life and culture of living in a Portuguese community always had – food.

AM: Nice – it’s always food!

CHEF GM: Food there was always food. There would be Saints Day celebrations at a local Portuguese Community Club and there would be sardines on a charcoal grill, there was chicken grilling with pitti pitti sauce which has inspired recipes in my career today whether it’s a sandwich or half of a chicken grilled with the same sauce that I grew up with. It’s funny because I have come full circle now in a way!

AM: Can you tell us about your culinary experience from where you trained through restaurants that you worked with prior to Aldea?

CHEF GM: It all started with the Culinary Institute of America in the early 90’s. From there, I spent another year in a classical French restaurant at The Stonehenge Inn - classical French cook ing. Then I came to New York for the first time and took a cooking class with Chef David Bouley and then I asked him for a job on the spot because I was mesmerized by the kitchen itself and the brigade and how it reminded me of school a little bit. But the food had a big impact on me and I wanted to learn a different style of cooking.

I stayed with him for over 3.5 years and in between, there were stints in Paris at Arpège, a 3-star Michelin restaurant. I was able to do that for awhile in the late 90’s and then I came back to New York again and helped a fellow Bouley cook/chef open up his restaurant called Wallsé which was Austrian and went through the experience of what it was like to open up a business from scratch and to learn all the parts. From there, I took a job as a chef at the age of 24 at a little bistro called Le Zoo. I was very young and I was doing the kinds of things that I learned at Bouley. But I had the desire to still travel abroad and to learn from French Masters. So I moved to Washington DC which was a link to get me back to France again so I did that. I went to the South of France to work and came back to the US again and took a job working as a chef at a restaurant in Times Square with a very very heavy pre-theater business – insane!

AM: How did that feel?

CHEF GM: It was insane! It wasn’t quite scoop and serve style of cooking, but it was high volume and every thing had to be ready and get it done fast! I missed the finesse and I missed the tinkering. You know, tweezers weren’t around yet so we weren’t doing all of that yet – but 5-8 years later, I hit a point where there was a lot of noise coming out of Spain with this avant garde movement that was happening in terms of a culinary revolution. I thought, “wait a minute, Spain is a neighbor of Portugal," and I started seeing the relationship of this familiarity happening between the two countries especially with the flavors of the olive oils, garlic and the tomato. I worked with Martin Berasategui and that was a big lightbulb moment for me and that’s when I knew I wanted to create my own style and my own identity. I felt that I had trained for many years at that point and now was the time to create my own voice. He opened up my eyes to the cooking that I grew up with again. He said, “revisit those flavors that wholesomeness, rusticity the memories, those aromas and try to interpret them and put it all together. Put them all in a stock pot, mix it up and see what comes out.”

At that time, I took the Chef de Cuisine position at Tocqueville which was a French American restaurant with the agreement with the owners that I was given the opportunity to create specials and contribute to the menu and that was my first foray or first road to take the discovery of what I wanted to be as a chef and that’s what also led me to creating the style of Aldea. That’s when I realized that that was what I wanted to do and started calling it “refined rusticity.” It’s a term that I coined and we talk about it in the book a little bit as a means to really capture the rustic nature of Portuguese cooking and to finesse it all the way.

AM: How was it creating your book and how much time did it take you?

CHEF GM: Two years. Books are a fun project. They’re a lot of work, a lot of soul searching, a lot of hours, a lot of talking and writing – a lot of recipe development. Because a lot of the things that we do in the kitchen are not measured precisely unless you’re going into pastry. When we were doing the book, my author Genevieve would measure the cups and table spoons of this. It wasn’t just a drop of olive oil or a dash or a smidgen - those words didn't exist anymore. It was a fun project.

AM: Do you think you would do another cookbook?

CHEF GM: Yeah.

AM: Are you currently working on a cookbook?

CHEF GM: I’m not currently working on a cookbook as I have a number of restaurant ideas and concepts on my mind to focus on right now. But, books are a great way to put a lot of ideas together to help with your name and to expose it to the public more. It allows you to tell you story more and people can hold it in their hands and say, “I want to eat in this restaurant and I want to know more about this particular cuisine.” I really like that part of it.

AM: Tell us about Aldea and what one can expect when they are coming in to dine?

CHEF GM: They should expect what I like to say, “a roller coaster ride” in a way that they are able to eat in an open kitchen area with a chefs counter or chefs table or to eat in a romantic/intimate booth to the side or to go upstairs and to be able to eat in the Mezzanine or private dining where it can be more quiet. So, they’re given a lot of different dining environments. As far as the menu goes, that mark of classic Portuguese flavor but what I also like to call a free spirit that Martine and I believe in – we cook with the seasons, we cook with the farmer’s market – we cook with what’s inspiring us. There is a lot of inspiration from Japan and other former Portuguese colonies like Goa, India and Brazil and Macao, China. So there’s a lot of adventurous flavors going on there. You know I really want people to come to Aldea with an open mind. At the same time, I don’t want to over complicate it. They are coming to enjoy an anniversary or a birthday, but they are also coming in to be fed and nourished. So that's our number one responsibility.

We want to offer something that is creative and sometimes entertaining, but also making sure that you leave content, happy and satiated!

AM: You have received a number of accolades for Aldea including a Michelin star. Can you tell us what it means to receive that?

CHEF GM: You know, receiving a Michelin star is a great stamp being that I trained in Michelin star restaurants. Having a star of our own means a lot as it’s great recognition but it pushes us harder to maintain it or sometimes you get another one. It’s nice to be recognized being that the Michelin guide is French history and now that they are globalized, it’s great to have Portugal on the map. There's two Michelin star restaurants in Portugal in Lisbon and in Rocali and there’s a little Portuguese inspired restaurant here in NYC – Aldea. It means a lot to be in that book and it’s really satisfying, inspiring and it motivates us.

AM: Some people don’t know how you get one and what that process is.

CHEF GM: Yes the Michelin Guide historically and notoriously works anonymously with inspectors that come to your restaurant unannounced. They could be dining by themselves, a party of 2, 4, 6 or 8. We never know.

AM: So you have to be on your game all the day.

CHEF GM: Yeah – being on your game all of the time. It is like that!

AM: You have a pop up this summer going on with Chefs Club Counter called AMAR. Can you tell us how this came about to as well as the collaboration with international model, Sanne Vloet?

CHEF GM: You know, with Chefs Club, I have always had a relationship over the years with Stefane the founder and he has always given me opportunities to contribute to Chefs Club the brand and I have always enjoyed those opportunities. I have always had this concept of trying out or feeding a mass market with the lunch rush for what people want for lunch while also providing them something healthy and quick but also with the same stamp of flavors that we do at Aldea and in my DNA with my Portuguese focus. Stefan and I spoke for awhile and it grew into something small next door to an opportunity of the whole corner of Chefs Club Counter and here we are 2 weeks in and it’s going great. It’s great to have that opportunity in a place like Soho with foot traffic and lunch rush which is a whole different ball game for me and to feed people in an hour and a half which serves 150-200 people which is a total different direction from what we are used to doing over at Aldea. It’s taken some time to adjust and to tinker. Like food has to be plate within 10 seconds versus a minute. Things are a lot more immediate and we’re discovering new cooking techniques and combining ingredients that travel well – using online ordering platforms. So it’s been fun and it’s been a learning curve that’s challenging and a lot of work.

AM: How do you juggle running Aldea as well as AMAR – what does a typical day look like between these two restaurants?

CHEF GM: Well I’m lucky that Aldea doesn’t do lunch. So I’m lucky that I can do lunch at AMAR at Chefs Club Counter and be able to dinner at Aldea although AMAR does stay open a little later. But I am trying to split my time between the two. The month of June has been heavy focusing on AMAR right now, but it’s been going really well and Aldea is only open 5 days a week Tues – Sat and AMAR is lunch everyday haha.

I like to push myself and I like challenges and problems. Things that give me opportunities to grow because it’s very easy to become stagnant and to regress and rest on our laurels. You end up not moving so opening AMAR at Chefs Counter Club during the summer as a pop up has given me a new challenge that that’s what I really love.

AM: Why was it important to you to participate in this pop up this summer?

CHEF GM: First and foremost is to test AMAR the concept and to test the environment for fast casual and to see what that’s like. A lot of chefs these days that have fine dining restaurants want to dabble in fast casual with a quick serve environment. I was given this opportunity to do this for 3 months as a pop up so it’s an opportunity for a prototype that can be permanent afterwards. That’s the main focal point here. It’s also to make sure that we have a responsibility that the paying customers have something good to eat and quick. I think I come on board with the same standards and excellence that we have at Aldea and the reputation of Chefs Club. We’re doing a lot with Michelin and the 4x4 dinners as you know and representing that brand of Chefs Club and Chefs Club Counter in quick service is fun. It’s an interesting time!

AM: How important is it for chefs to utilize opportunities such as going on air, being on social media to showcase your brand and various projects that you are apart of?

CHEF GM: I like the opportunity to feed more people, reach a different audience precisely. Aldea is a fine dining restaurant where we have an average check average that the diner can spend about $110 to $130 per person for a number of courses and beverages. Doing AMAR, we’re now in the bracket of $18 to $20 a person. So, I really enjoy the opportunity to feed more people at a different time of day at the lunch rush for the quick serve environment.

AM: What are 3 signature dishes which can come from either restaurant that people need to try.

CHEF GM: At Aldea, it’s been 10 years but the Arroz de Pata (duck rice) has still been a signature dish that I have always enjoyed and the Hokkaido Sea Urchin toast at Aldea which I would say is a tie. Ah the Shrimp Alhinho Xerem - ah that’s good too.

AM: It’s hard to just choose a few!

CHEF GM: And then at AMAR, I’m having fun with these salads. It’s been about 2 weeks in and building a salad that is going to quench your hunger or satisfy you for running out of work for an hour etc and giving you a protein, veggies and greens to hit every food group and dancing with all of the people’s dietary restrictions – vegan, gluten-free, dairy-free and nut allergies! It’s been challenging but I welcome it because this is the age we live in and there are a lot of demands and people are very food savvy and watching what they eat and that’s what AMAR is. AMAR means “to love” in Portuguese and there is this care that is involved and a care for what you are putting into your body and high quality ingredients and care into the preparation and serving it. It’s a delicate dance between producing a lot of food in a short period of time and presenting it in a beautiful way. So there is a lot to put this into the mix.

AM: What are 3 ingredients that you usually have in your kitchen that you enjoy cooking with?

CHEF GM: Really good Portuguese extra virgin olive oil, fleur de sel which is flower of salt and I think the last one has to be fresh parsley, fresh cilantro and lemon thyme. I think that those three herbs are the anchor of my cuisine and what we really do to balance the power of protein and meats and vegetables. I love citrus as well so I cook with a lot of zest of lemon and lime and like the brightness and acidity that it gives.

AM: Iberian and Portuguese cuisine are a part of your culinary style. You are participating in a culinary tour this fall in Portugal and you are also a part of TAP Air Portugal’s Taste the Stars Programs, can you tell us about this and why these are areas that are also great to include in your chef’s portfolio?

CHEF GM: I think that it’s important to bring awareness to Portuguese gastronomy and I think that we are still under the radar. I think that we’re of the level of Italy or France or even Spain our neighbors. I try to build awareness with my colleagues in Portugal as well and bringing a group of people through an itinerary all over the wine country in Portugal and to dine at restaurants and cooking and demonstrations – talking about the culture of Portugal gastronomy is just another push into calling for exposure and attention. To say that you’re this little country and you’re trying to do something well. A lot of talented chefs are there. We have beautiful landscapes, beautiful architecture and beautiful ingredients. I think that we have some of the best seafood in the world. Having the opportunity to show people there that are going on this trip as well as doing what I do here in New York and with what we’re doing on TAP Air Portugal with the airlines – in Business Classes, we’re presenting people with Portuguese flavors with an Aldea DNA. Again, along that same goal of showing travelers and people flying to Lisbon and Portugal for the first time what Portuguese cuisine is for the first time. I think that airplane food gets a bad rap. I think that initiatives like these really help.

AM: It’s great that people have that culinary opportunity by being on that flight. Clearly, you travel quite a bit, what are 3 things that you have always have in your carry on when you’re heading to the next destination?

CHEF GM: Um wipes – cucumber wipes to keep fresh. I mean, I just love the air on airplanes it’s so stale and dry. Waking up from a nap on an airplane – I like to rest and I’m not a great flier because I hate turbulence. So I always take something to calm me – a lot of homeopath herbs right now that I enjoy. I like a good pair of noise cancelling headphones, an eye pillow, an eye mask and then a good snack. I try to board with a good yogurt or a Kind Bar. Those are my top things. If it’s a really long trip, I make sure that I have good music downloaded as well as a movie or two.

AM: Who are you listening to right now?

CHEF GM: Ah Tame Impala it’s an indie band led by Kevin Parker, they’re Australian and are amazing. I’ve seen them live and I’m going to see them live again in August at Madison Square Garden. I have to be honest with you, I think I love all genres of music. I could be into hip hop one day and be into classic rock the next. Then I’m into jazz. At AMAR, our playlist is very heavy into Brazilian and Samba jazz and I think that music is very powerful. It really resonates with me and sets the mood. It makes me happy and when I’m upset, I just listen to music and it just turns me around. It takes a really happy moment and makes it even happier. So I will talk to people who will say, “music does nothing for me,” and I’m like, “oh God – how can you say that?”

AM: Everyone needs a soundtrack! What do you do to stay in shape?

CHEF GM: I run. I’m a runner. I do a lot of half marathons and marathons. Right now, I’m a little injured but I love to run and I love the exertion of it and the mental strength that it takes to do the distance running whether it takes 13 miles or 26.2 to run a marathon. I love the runner’s high and what I feel after running a 30 minute easy pace run. It builds a lot of clarity, strength and I can spend some time in my own head. It’s been a good thing for me. Then I’m on my back. I like cycling. My girlfriend, Suzanne and I, tend to find ourselves on our days off as she has an intense job as well. We use Sunday afternoons to go for nice bike rides.

AM: What keeps you inspired to continue cooking? Is it going to travel destinations, goals etc?

CHEF GM: I’m inspired by traveling and I’m inspired by visiting new restaurants and catching up with my friends to see what they are doing. I think that Lisbon with the new 2 Michelin star restaurant it has and the 1 stars with these young chefs that are coming into their own and finding their own voice. I love to go to these places in Mexico like Tulum and eating in these restaurants that have these great Yucatan recipes and ingredients and salsas. Cooking outside and open wood fire grill – these things are very inspiring. But what keeps me really motivated is just being in the kitchen and looking at fresh ingredients. Cutting them open and paying attention to the color and texture and what they taste like. What new combinations I can come up with and what wacky interpretations I can do – why not grill a cucumber as opposed to just using it raw. I like tinkering around and being in the kitchen. I can let the team take care of regular customers and I can have the opportunity to just cook what I am feeling at the moment with no menu, no guidelines, no rules. To express what I am feeling at the moment!

AM: Are there culinary areas that you have yet to go to that are on your bucketlist?

CHEF GM: I want to go to South America – Brazil, Chile, Peru, Argentina. Chile - has hundreds of varieties of potatoes for example and I want to go and experience that!

Reserve your seat for Chefs Club Presents: Côté Médi by Chef Terrance Brennan which runs from July 10th - September 28th.

IG @GeoMendes

IG @AldeaNYC

IG @ChefsClubNY

IG @ChefsClubCounter

BEAUTY CREDITS

Groomer, Bamike Ogunrinu prepared the skin and styled the hair for this shoot.

MAKEUP PREPARATION PRODUCT LIST

PREP | BIODERMA Micellar Water | REBELS AND OUTLAWS Love Potion | DRUNKEN ELEPHANT B-Hydra Intensive Hydrating Serum | TWINMEDIX Pro: Refine Eye Corrector + Moisturizer | EMBRYOLISSE Protective Repair Stick Moisturizing Lip Balm |

FACE | MAKEUP FOREVER Ultra HD Cream Foundation + Pro Bronze Fusion Bronzer 20M | KETT COSMETICS Kett Set | BENEFIT COSMETICS Foolproof Brow Powder | SURRATT Expressioniste Brow Pomade |

HAIR | LAYRITE Superhold Pomade |

IG @BamikeOgunrinu

FASHION CREDITS

Kimmie Smith created luxury easy casual menswear looks for this cover shoot.

LOOK 1 COVER + PG 21 - 27 | TILIT Chef's Coat | MAVI JEAN'S James Skinny Jeans | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

LOOK 2 PG 16 - 18 | HANRO V-Neck T-Shirt | MAVI JEANS James Skinny Jeans | RANDOLPH Intruder IR002 23K Gold E.P. | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

LOOK 3 PG 28 - 35 + BACK COVER | LOOK 2 + PARAJUMPERS Zipped Fleece | TED BAKER Sunglasses |

IG @Shes.Kimmie

PHOTOGRAPHY

Paul Farkas shot this editorial using Canon Mark IV; and selected Canon lenses: EF 50/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II.

IG @PVFarkas

Read the June Issue of Athleisure Mag and see Refined Rusticity with Chef George Mendes in mag.

You can hear Chef George Mendes' interview this month on our show, ATHLEISURE KITCHEN which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

ATHLEISURE BEAUTY

Read more from the Jan issue of Athleisure Mag and see Athleisure Beauty in mag.

ATHLEISURE MAG | #35 OCT ISSUE

We released the Oct Issue a bit ago. This email lets you know that your product, brand, client etc is included in the issue. In addition, if you represent a number of brands they will be throughout the issue.

Our issue is covered by ESPN's Field Yates who is an NFL Insider for ESPN who contributes analysis, breaking NFL news and fantasy football insight year-round across the company's multimedia platforms. He appears on many shows, in addition to his host role on ESPN Radio and on ESPN Audio's popular Fantasy Focus Football podcast.

We also have a travel editorial called I'll Take Vermont with our recent trip to Stowe Mountain Lodge as well as our drive up with the GMC 2019 Canyon Denali. In addition, we have a fall editorial with DJ Eloy and model, Coco Yu/State Management rocking a number of looks in Party at Daybreak.

In addition, this issue included interviews with Jeff Franklin who trains elite canine dogs for the U.S. Military, we talked with Whitney Port of The Hills and The City about joining the cast of MTV's The Hills Reboot. This month's The Art of the Snack shares some of our favorite game time dishes from country music star and cook, Martina McBride with her new cookbook, Martina's Kitchen Mix.

Bingely Books, Bingely Streaming, Something You Should Know, Athleisure List, Athleisure Beauty and more roundups that focus on how to dress in a number of fall and getaway destinations.

Read more from the Oct Issue of Athleisure Mag.

ATHLEISURE MAG | AUG ISSUE

Our issue is covered by Dagmara Wozniak, who competed in the 2012 and 2016 Summer Olympic games and received the bronze medal in Rio. As she prepares to return to the Team USA team in Tokyo, we shot our cover girl at the Manhattan Fencing Center. We talk about her Olympic journey, how she fell in love with the sport, and where she has enjoyed traveling around the world.

Additional interviews include NASCAR's Ryan Reed and how he manages his diabetes; we sit down with Louisville based interior designer Natalie Officer; the power of olive oil and health is shared by restaurateur and author Chef Seamus Mullen; we talk about yachting with Adventure Chef and star of BRAVO's Below Deck Mediterranean's Chef Adam Glick; composer, guitarist, producer and entertainer Tetsuro Oda shares his love for creating music for anime as well as Rock & Roll; for fans of USA Network's The Sinner - we talk with Ellen Adair about acting, the scene of scenes in the show and how she gives back to a number of great causes; and we chat with Tia Mowry about how she and her family stays organized.

We have a number of features that are in each month's issues including The Art of the Snack - focusing on NYC's City Kitchen, Bingely Books, Bingely Streaming, Something You Should Know, Athleisure List, Athleisure Beauty and more roundups that focus on how to dress for Labor Day Weekend, 5 must have sneakers to wear in and out of the gym. 

Read more from the Aug Issue here.

ATHLEISURE MAG | HOLIDAY GIFT GUIDE 2017

We're in the thick of the holiday gifting season which starts pretty much after Thanksgiving and continues well into the first few days of January. In Athleisure Mag's Holiday Gift Guide 2017, we are focusing on a number of gifting lifestyles to consider from Cocktails, Food, Fitness, Sexy Little Things, Traveling, Wellness and Beauty - just a number of the topics that you'll find in our monthly issues! In addition, we have added some of our favorite editorial photoshoots that have taken place this year and that you've seen in our issues.

THE COCKTAIL LOVER | ATH MAG HGG 2017

Every home should have a bar cart and options that include great ready made cocktails as well
as an interesting spirit that is a great conversation starter. We have some tasty items to gift
friends and family.

| JONATHAN ADLER Ultra Bar Cart | OL' MAJOR Bacon Flavoured Bourbon | WEST ELM Marble Bar Tools | ANTHROPOLOGIE Gilded Rim Stemless Glass | HALF-SEAS Paloma Sparkling Cocktails | VAMPIRE GOURMET Bloody Mary Cocktail with Vodka in a Can | BUSHIDO Way of the Warrior Sake in Can |

THE BEAUTY STOCKING | ATH MAG HGG 2017

Beauty products and stocking stuffers are the perfect pairing and we have a few that we wouldn't mind finding in our this holiday season.

| JURLIQUE Rosewater Balancing Mist | SOL DE JANEIRO Catch the Bum Bum Wave | ARTIS
BRUSH Fluenta Oval 7 | MAN RAY FOR NARS NARS Love Triangle - Impassioned | SMITH &
CULT Kings and Thieves | BIOLAGE 3Butter Contol System Day Cream |

THE FOODIE ON THE GO | ATH MAG HGG 2017

Whether you're snacking at home, at the office or on the go - we love culinary gifts that allow
us to try something new. We suggest some of these tasty finds.

| HIC OLIVE OIL Hic Collection - Aegean Olives | BETTER THAN COFFEE French Roast | PARMCRISPS Oven Baked Snacks | MANUKA HONEY CHOCOLATES Mint Dark Chocolate | SANAIA APPLE SAUCE Lychee | BLOUNT BOWLS Coconut Chicken and Noodle Bowl |

THE TRAVELER | ATH MAG HGG 2017

Travel takes on a number of forms from trains, planes and automobiles. Whether you're keeping
it local or going beyond your geographical borders - here's what you can gift your traveling
friends and family on your list.

| MAVEN Car Sharing Service | MEAT CRAFTERS Skinny Salamis | LIBERO FERRERO GI Dopp Kit | MONDAINE Helvetica No1 Light Fall 2017 | VICTORINOX VX Touring Expandable 2-in-1 Carry-On Duffle | LIFEWTR Bottled Water | CANON PowerShot G9 X Mark II |

FITNESS GOODIES | ATH MAG HGG 2017

We're constantly adding to our fitness kit. This is the bag of items that we always have on hand that work with whatever studio fitness we feel like doing as the mood strikes. Here's what we're gifting this holiday season!

| DRISOUND Premium Headphone Covers | STELLA MCCARTNEY Red Hot Yoga Shorts | OUTDOOR VOICES Athena Crop | TOE TALK Mind Body Sock | DOPE Melonaid | REEBOK
Combat Glory Hoodie |

WELLNESS GIFTS | ATH MAG HGG 2017

Sometimes you just want to kick back and relax. We have the perfect wellness items that are on our list when adding to must have self-care options that will get you though cabin fever and "me time".

| ANYA LUST Champagne Bath Gift Set (Candle, Bath Bomb and Whipped Body Butter) | VIM
+ VIGR Compression Socks | BERNARDO Miami Shearling | WE ARE KNITTERS Downtown
Snood | TIVOLI AUDIO Model One Digital Bluetooth Speaker Radio | FLEUR'T WITH ME Athletic Mesh Inset Hoodie |

SEXY LITTLE THINGS | ATH MAG HGG 2017

When it comes to all facets of your life getting gifted, you can't forget a few sexy little things to add to your closet. We have some great options to add to your boudoir (oh and others who are on your list).

| KARL K/ikonik Tie Gloves | BUDDHA MAMA 20K Mandala Necklace | CHRISTIAN LOUBOUTIN
Rouge Louboutin Velvet Matte | BIJOUX INDISCRETS Maze Collection - Head Piece | JIMMY CHOO Viola 110 | PARFAIT LINGERIE Marion Non-Padded Underwire Bra and Hipster in Lapis
Blue |

HOSTESS GIFTS | ATH MAG HGG 2017

You can't forget your host/hostess whether you're coming over for a fabulous dinner, they plan events that you enjoy attending or they're gracious to have you at their summer or winter homes. Don't come empty handed!

| IITTALA Kastehelmi Tealight Candleholders | CHILEWICH Dahlia Coasters Set of 6 | ROYAL
COPENHAGEN Fluted Contrast Mug | IRONWOOD Baguette Miter | ALESSI Pill Box Chestnut
| NEUHAUS When Neuhaus Meets Single Malt Whisky Luxury Gift Box |

Read more from the Dec Issue and see Athleisure Mag | Holiday Gift Guide 2017

ATHLEISURE HOUSE NYFW SS18

This time of year is not only about enjoying the last of summer and bringing your fall wardrobe in, but it's also about looking at upcoming fashion and new items hitting the runways at New York Fashion Week. Athleisure Mag presented its second annual Athleisure House NYFW SS18 with attendees in fashion, fitness, entertainment, influencers and media. We were pleased to unveil a project that our Co-Founders, Paul Farkas and Kimmie Smith have been working on - UG|RO Ugly Romper which is a line of rompers that are for the girl on the go whether she's running errands, heading to a game, a power lunch, meeting up with her friends for brunch and going out for a night out. Wherever she's going, she's bound to shine in these looks.

This show had great support from our sponsors: Makeup Pro, Aubrey Loots - Wella Hair Professional, Kawaii Girl Cosmetics lashes, Qupid Shoes, Vera Bradley handbags and JBL headphones. Guests enjoyed Truly Sparkling, Icelandic Glacial, High Brew Coffee and Mochidoki while taking in a night on the rooftop of 50 Clinton (in the historic Lower East Side).

ATHLEISURE MAG: What are the amenities offered at 50 Clinton St?

50 CLINTON: The building’s plentiful amenities include a landscaped rooftop offering residents a private outdoor retreat with 360 degree views of the Manhattan skyline and ample space for
outdoor cooking, dining and lounging. Amenities also include a state-of-the-art fitness center, bicycle storage, and 24-hour doorman.

AM: What is the concept behind the design of the building?

50C: Issac & Stern designed exterior is comprised of intricate brick masonry and expansive windows. Inside are 37 residences designed by acclaimed interior designer Paris Forino. The elegant architecture, with an articulated red brick façade, reinvents the historic palette of both industrial and residential buildings at the turn of the century. 50 Clinton combines old-world chic with a modern European flair for an unprecedented quality of living in the neighborhood.

AM: For those that are residents, what are the neighborhood selling points?

50C: 50 Clinton Street is a boutique condominium located in the heart of Manhattan’s Lower East Side with incredible boutique shopping and great restaurants in a fresh and young area.
This is a thriving downtown neighborhood where there is strong demand for a product offering luxury at an attractive price point which is what 50 Clinton offers.

MODEL CREDITS
| 10 MGMT PG 27 Beata Komoni |
| ABBEY LYNN MODELS PG 19 Mirejah |
| MAJOR MODELS PG 15, 17 25 Sage Pineiro |
| MSA MODELS PG 18 Allegra; PG 15 22, 23 Amanda; Cover, 14, 16 20 21 Diosmary; PG 19 Keke; PG 14, 24 Malia |
| PG 14 + 26 Alanna Reece |

Read more from the Sept issue and see Athleisure House NYFW SS18 in mag.

ATHLEISURE MAG | FEB 2017

We're excited to share the release of our Feb issue with Danielle Moinet aka WWE's Summer Rae on the cover as we chat about her athletic career, her workouts, and more. This month's issue focusing on the love of a number of things also includes a number of food editorials including Cochon555 as well as another Athleisure Kitchen at Dos Caminos (just in time for taco Tues).

See the full issue here!

ATHLEISURE MAG - MAY CALENDAR

Read more from the May Issue

WIN THIS | #SUMM3RFRIDAY

With the launch of our May Issue, we're excited to kick off #SUMM3RFRIDAY which will take place for the next 15 weeks with weekly lifestyle giveaways that have a number of amazing brands that we have partnered with. We were inspired by everything that #SUMM3RFRIDAY represents, half day Fridays, enjoyable happy hours outside and long weekends whether you're off to the Hamptons, Malibu or wherever you jetset off too!

What makes this giveaway unique is that each winner is also able to gift 2 of their friends as a means to share the wealth with his/her besties! Make sure to visit #SUMM3RFRIDAY every week! We have a giveaway for our NYC fans as well as for our Miami fans to get your weekends and summer on the right foot.

Continue to come back as we have another layer to add to this series of giveaways that you can enjoy entering throughout the summer.

Read more from the May issue

ATHLEISURE MAG CALENDAR - APRIL 2016

Read more from the April Issue

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