Read the JAN ISSUE #97 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
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Read the JAN ISSUE #97 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Pasta is co-founded by the talented husband-wife duo Juan Manuel Umbert and Janice Buraschi in 2019 and embodies a love story interwoven with culinary passion. Their love for open kitchen concepts is inspired their need to create simple, fresh ingredients, and passion for the culinary arts. Juan Manuel and Janice’s dream of creating a pasta dining experience came to life first in a 25-seat eatery in Lima. Now, they are thrilled to bring this authentic pasta journey to Miami's vibrant food scene.
The restaurant is not Italian-Peruvian cuisine, but is focused on traditional pastas by Peruvian chefs. Guests will not find Peruvian Italian pasta, but they can expect to see the synergy between the two cuisines and a respect for it!
The chefs are passionate about pasta and it was also something that was missing in Lima when they opened their first location. It also is what blew their minds the first time they visited Italy. There is something so rewarding about making something that appears to be so simple yet so complex with your hands and making people happy with it.
They opened their restaurant in Italy with much success, but with the pandemic and the political crisis in Peru, they wanted to go abroad. Miami is an amazing city that has been increasing their restaurant openings. The chefs also have relatives and friends there as well.
The Miami location has an open kitchen and a rustic, modern, and minimalistic vibe. The menu is the same as what is in Lima with ingredients that are found in the US. They are also excited to have ingredients from Italy brought to Miami.
We suggest for appetizers: the housemade Stracciatella with their housemade sourdough bread, the razor clams with nduja salsa verde, and the bruschetta with housemade nduja, honey, and 24-month Parmigiano Reggiano.
For their signature dishes, we have our eye on: the pici cacio e pepe, pappardelle with 15-hour braised beef cheek ragù, and the mushroom agnolotti.
To conclude your meal, these desserts are a great way to enjoy something sweet: Pistachio tart, tiramisu (made with their housemade mascarpone) and their tarta de quesos.
Cocktails that are perfect to pair with your meal include: Milano Torino or a spritz as an aperitif, and great Italian wines will pair with everything.
Choquehuanca Street 611
San Isidro
– Lima – Peru
Wynwood, Miamia - coming soon
pasta-restaurants.com
IG @pasta.pe
PHOTO CREDITS | Pasta
Read the JAN ISSUE #97 of Athleisure Mag and see ATHLEISURE LIST | Pasta in mag.
We always like talking about culinary history as we have shared over the course of our 96 issues, and cocktail/nightlife history is also interesting as the two go hand in hand! We sat down with Lynette Marrero, a mixologist and educator who shares more about the industry with us, and sets the scene for craft cocktails and what it was like in the early 2000's when we were just getting to know some of the city's favorite bartenders and restaurants. In addition, we talk about where she worked as well as being a Partner/Chief Mixologist at Delola, Jennifer Lopez's ready to drink brand. We talk about creating it during the pandemic along with launching the brand to an array of markets as well as how we can truly enjoy it. We also talk about her background as an educator and how she is using her knowledge and passion in order to create a community of bartenders.
ATHLEISURE MAG: When did you realize that you wanted to be a mixologist?
LYNETTE MARRERO: Well, I mean that started, I think during that transitional period for everyone. I was very reluctant to even get into hospitality initially. Mostly, because I didn’t want to be the cliché actor/waiter, because I was pursuing Broadway and all of that and I just thought, I can’t do that. I can’t be that person. It was definitely at the beginning of the cocktail boom where this wasn’t realized as a real industry yet! People were like, “what else do you do?” That was always the question. I was very reluctant to get in. I had been working at offices, I had been temping with everyone that I had went to college with and things like that.
Then, 9/11 happened and I thought, “well, I’m never going to go into an office again.” So I realized that I should figure out what this hospitality thing is. I was actually away doing a pre-Broadway show in California, and I came back to NY and I went to this wine bar on Clinton St. I talked my way in with just some basic answers I said, “I think that I can figure this out,” fudged my resume, got my job, and luckily in that space, I met some really incredible people who now would ultimately be big hospitality folks!
Michael Chernow of Seamore’s Group, he was one of the bartenders there, my friend Noel Cruz who was part of the Maharlika and Jeepney as well as Ichicoro Ramen. These are all of the people that I met and these were just the people that were doing our thing and Wylie Dufresne was opening the first WD-50 on the block and him and his dad Dewey would come in all of the time. So I started meeting all of these incredible people who were doing interesting things.
Then I switched into doing classic cocktails. There was a cocktail bar across town that was like a cigar lounge and so still, all the drinks that we were making were like Lime Key Lime Pie Martinis and the Godiva Chocolate, Black Chocolate Martinis or the White Chocolate Martini like 50/50. So it was such a moment and a time, but again, what I loved about it was, it was a predominantly women staff and there was a lot of camaraderie with the women that I was working with. We had really great regulars. It was about building community which is what I was really attracted to. So my friend Amber who was there, who was one of the bartenders, she started teaching me every so often, because I was a cocktail server, she would say, “let’s learn some drinks.” She started teaching me all of the classic dive bar drinks. Alabama Slammer and all of those different ones and I thought, “ok I will learn all of these things.” We would close Thursday nights and we went across town and there was a new bar that opened and that was the Flatiron Lounge and I remember walking in and at that time, it was Julie Reiner, herself bartending, her wife Susan Federoff who is still her business partner, and another woman, Michelle Connolly. I was like, “who are these women that are owning this space and owning this bar?” Walking into that bar that was very much of that time, that was a very 1920’s art deco space and then getting cocktails that were really made with fresh juice. And if they were a special color, it was because it was a fresh passion fruit juice and I was really intrigued by that and it really brought me to this place where I knew that there was a quality shift in the change. So I stalked them for about a year for a job, I went off and did a show, did a couple more shows, got married, and then a year later, I came back and I finally got a job there working for Julia. I started again as a cocktail server and this was another place where I started working with people who would be the super stars of today.
Phil Ward was working behind the bar. Katie Stipe creator of The Siesta, Toby Maloney – these were the people that I was able to work with and I could see that everyone has such a beautiful pride for what they were making. I started learning the drinks because we would have a flight of the day and it would all be based on classic cocktails in a theme. So, every day, I had to learn something new. I would ask questions. I knew I wanted to sell this and I needed to know all of the answers, I wanted to know what was going on, why they're were built that way, and so after some time, Toby and Phil thought that I would be a good bartender and that they should start training me. I finally got behind the bar and I loved it. I never turned back and I really loved how I felt that it was a show behind the bar. You were able to have this wonderful moment of connecting with people and giving them something that they’re asking for, a dealer’s choice and just talking through the menu and offering them a new experience. It was so much about really foraging a path where we would say all the time that, we’d tell them that if they didn’t like it, they can have something else. That was a really wonderful way of being able to create that trust in folks.
From there, I started working in restaurant bars so I worked at Freeman’s an iconic gastropub bar. Toby was also working there and he suggested that I should come there too! It was high volume, but it was cocktails. I started working there and I loved it! For me, it was an interesting place of finding where cocktails and food meet. It was really about understanding that dynamic which was what would propel me to where most of my career would be at. After that, I did some brand ambassador jobs for 2 years, I went back to consulting, but I was doing cocktail bars, and then I really found my footing around restaurant bar scene which was really where I felt that I had the most impact because we have a lot of new people coming in that go into restaurants, for different reasons. So it was a different recruitment of folks to the craft cocktail scene. But it was also about thinking about how the food it and I learned a lot from chefs on how to develop flavors, to extract flavors, different combinations – so I think that that whole path really brought me to where I was going to be going and have this crazy career that is fun, dynamic, and interesting.
AM: I remember when Freeman’s first opened! I want to say that I was there the second or the third week. The merge of food and beverage was really the first place that I truly learned about this dance that happens between the interplay of the two! Even though in the beginning it was incredibly difficult to get in there, I was there at least once a month. Just the play on the flavors.
So in prep for this interview and hearing about your background, the brands that you have worked with, which have been amazing, as a mixologist, you have also held the role as an educator, can you tell us what this is in the world of mixology?
LM: Absolutely! I think that what’s great to your point, is that we were all kind of figuring this out together. We were finding all of the old dusty books and people like Dave Wondrich were decoding it for us and Gary "Gaz" Regan (1001 Mixed Drinks and Everything You Need to Know, The Book of Bourbon and Other Fine American Whiskeys, The Joy of Mixology) and Dale would be showing us these techniques. There was a lot of nuance that you had to think about. So not just where these cocktails started, where they began, and the interpretation with the ingredients that we have now. Like Claret wine is not something that we typically use, so if you’re going to do a NY Sour, you’re going to have to think about what that wine style is and that education started by going down to Tales of the Cocktail and doing a lot of classes that were based on technique or history of drinks. So I think it can really run the range from that. I think that that was the ground – how do we get everyone to want to adapt and care about these little ingredients, mixers, and fresh juice and why? So a lot of that education then was technique driven.
As the years have evolved, I get into specific categories of spirits and the ranges. So I spend a lot of time with Rum education and doing a lot of that and training with Lorena Vásquez from Zacapa Rum who is the Master Blender. Getting those details, asking questions, learning about the fermentation and all of that. That process is so important when you’re talking about ingredients, beverages, and knowing where they come from as well as knowing why they are the way they are.
And you know, leaning into where Speed Rack grew, it was more so about getting into conversations about really the culture of hospitality. Educating on DEI and how to make an inclusive environment and if you are someone out there who is trying to recruit more women in your space, why are they not coming to you? Here are the key markers, here’s how you support and sustain diversity, and not just tokenism. That’s where a lot of the conversations are right now, I think.
Of course, I love doing classes on pairing drinks with food as there is so much indepth conversation on that! I read books like Zero: A New Approach To Non-Alcoholic Drinks from Chef Grant Achatz and it really changes my framing and mind when I’m doing cocktails with spirit, low-proof, or no-proof, there’s just this thought process about how flavors and beverages pair. I really enjoy getting more deeply involved with that.
AM: Tell me about your brand, Drinks at 6.
LM: So Drinks at 6 is the company that I call my consulting company. I don’t know if you ever saw Breakfast at Tiffany’s.
AM: Of course!
LM: So, the card that she sends the gentleman caller says, “Drinks at 6.” So to me, it’s like that wild party in that house is like the ultimate house party. It’s wacky and crazy and everyone is having martinis. For me, it was the epitome of what having fun is. Taking the seriousness out of craft cocktails and making it more approachable and fun. Initially, I started that company to elevate things like catering at different weddings and things that now are way more common. I was really thinking about how do we change what this thing is. We don’t want it to be stodgy, it doesn’t have to be an old 1880’s replica bar, but it’s something like being able to invite your friends so that they can come over. So I think that that turned me into this person. I love entertaining. That’s why when I look at something like developing Delola, it’s another way of being able to democratize cocktails. It’s about putting it in that bottle and making it delicious and there’s a way to do that right. We don’t have to be all pretentious about it, like how dare we? But there is a way to bring people in with a beautiful package and a great thought process that I think is where we want to be and it’s about that simplicity of having that, a great party, entertainment and making it hospitable for everybody.
AM: Who have been some of the brands that you have worked with under that umbrella?
LM: I mean, I did a ton of work under Diageo for a long period of time, working with Zacapa Rum, but also brands would bring me on to develop some strategy for them. But I really took it on with my restaurant bar consulting so you know, the Mama Group I was there for about 6.5 years working with Chef Eric – it’s run the list of folks that I’ve worked with. I think that a lot of that exposure and access led to things like being recruited for MasterClass.com. Having that opportunity to again be let into people’s houses and rooms via an online medium. It's great to teach people how to break down and demystify building cocktails and building drinks and making it approachable even if you’re making them super fancy – there’s a way to talk about them.
AM: Tell me about Delola and how this came about. I had heard about it for about a year or so and I had actually seen it in person and the Food Network NYC Wine Food Festival that happened a few weeks ago here in NY.
LM: Yup!
AM: We didn’t have a chance to get over there because we were in the thick of interviews. But you are a partner of this company, you’re the Chief Mixologist along with Jennifer Lopez. Tell us more about it.
LM: Yeah I mean, it’s pretty wild and it’s so great! I was just reflecting upon this with our team and to have an opportunity to be recognized and to have someone of such a caliber who says, “you’re an expert in your field and I want to recruit you to work with me on something and to actually give you credit for it!” I think that that’s what I love about it! It’s a building up of talent and a true respect for what I do and what my job and role is.
I had been doing some work with Ken Austin and Jenna Fagnan they do Teremana and have The Rock and during the pandemic, I had been doing some work with them to basically do Zoom Happy Hours and I was all over that!
They had been talking to Jennifer for quite some time about what kind of a product that she wanted to do and she told them that she wasn’t going to make a tequila, she wasn’t going to make a rum, she’s not a high proof spirits person and it’s not the style of the way that she likes to drink. She likes for everything to be balanced, she likes colorful, delicious, and fresh drinks. It’s the kinds of things that she sees when she's in Capri during the summer. She really wanted to create something that when she tells her trainer that she had it, it wouldn’t be an issue! So, there was nothing really in the market that satisfied that right? I mean, there's things in the market like hard seltzers that don’t have a ton of calories, but then they don’t have a full flavor right? It was about accomplishing a few tasks. I want to have the diet cake, but it still needs to taste like cake.
AM: True!
LM: Yeah, so that was kind of the idea and they kind of briefed me on the project. I made up a few prototypes at first. So it was about what the style of the drink was, the flavors that she wanted, and then they were sent so this was all during the pandemic, they went to Jennifer. She was really great. So it was like, here are 5 ideas and she’d come back saying what she liked, what she didn’t resonate with – she let me know that they were all delicious, but it didn’t fit with her. So that was great, the ultimate dealer’s choice. So I’d edit it back and refine it, she let me know what she liked, that she wanted to incorporate elderflower and I thought that was great and would be perfect for the Paloma. It was that great back and forth of that perfect moment of the best dealer’s choice. She’s so good at communicating what that vision is – which is incredible. The last thing that you want is for someone to come up to your bar and to tell you that they want something like this but not too sweet – but there’s zero direction. I mean it’s like please give me a direction that you want to go into. I mean there’s a whole range! With some people you have to ask 20,000 questions.
I love that her direction is always very clear and when I would her things and she landed on what she liked, it was about going to the process of taking that and working with our team to find the right botanicals and to replicate it. It’s very hard because you’re batching a drink in a bottle. It’s something that I do all the time in bars and restaurants, but it’s a lot more complicated when you want it to be on a shelf, in a store. Because we had such strict personal goals that were set by our founder, having those organic botanicals, making sure that we can get into places where wellness is really respected like Whole Foods – we knew we were not going to use artificial coloring and all of those different things. So it makes it a lot harder to make it stabilized. That was a really wonderful process to go through and to learn so much about building a beverage like this. Then of course, seeing it born into the world.
AM: The packaging is beautiful. I love the fact that it’s a beautiful bottle and I also love the ease of opening it with a twist off cap, but that it is presented in an elegant way. There has been a lot of care that has been brought together with something that is a ready to drink product, but it’s the confluence of those nice elements that come together. Just that alone must have been something that everyone on that team went back and forth on many times.
LM: I mean, listen, you can see that Jennifer has done some really beautiful entertainment things. She has a beautiful spread, she loves spending time with family, she has these beautiful tablescapes and it was really important that that was a bottle that sits on a table that looks presentational and that you can give it as a gift to somebody. To me, that is that democratization of craft cocktails. You can bring this bottle and it still has an elevated look that you can feel. It’s not a can that you open and that you have to finish. When you screw the top back on, it will stay bubbly for a few days and you can enjoy it that way. I find that all of those details are so important and Jennifer really wanted to put so much of her personal life into it. The colors are obviously inspired by Capri, but with our designers she made an homage to The Bronx Crest which is at the top of the bottle to always remember where her roots are. A lion and a lioness on the bottle because she's a Leo and so is Ben.
She wanted to have these little things so that when she held the bottle, she knew it was her and not anyone else. I think that that’s really great about standing up and putting your stamp on something.
There’s a real and true passion for what we’re doing as well as the company with those pillars and what we’re here to do. It’s about that presentational piece and it’s why we’re in glass and not in a can. We have the 375ml and the 750ml – it would be a lot easier with a can as there would be different shelving needs. I love that she is behind the vision and she is going to make it work and we will get everyone to understand what we are doing. I think that with her integrity and the way that she pushes through, you go boldly and you do what you feel. We’re making a strong statement on what Delola is and what we want it to be. We’re not backing down from that and it’s really great to have that kind of support and mission. It makes it a lot more clear.
AM: As a fashion stylist, I’m always about the aesthetics and my big thing is accessories, so when I’m looking at this bottle. A beauty product that has vanity appeal, this product has bar cart appeal. You don’t want to have an amazing beverage, but then have to hide the bottle because you know it looks janky.
LM: Yup!
AM: This one has a nice heft to it and so hearing all of the elements from it, I can see that there was a lot of care that was brought to what we have now. Then the fact that you can just pop it over ice and be done with it, that’s nice. I do love a nice cocktail and making one, but sometimes you just want to pour and sit after a long day.
LM: Absolutely! That’s why when you go to someone’s house to get together for a party, it’s just easy to bring the easy thing. We should have other choices as opposed to reverting to a wine. We should be able to have cocktails at any time.
I also love where the proof lies with the first range that we have. I think that’s a very comfortable range for bringing a lot of people in. It’s very mindful and it’s lower than a lot of wines, full flavored, that’s nice because of the occasions that you’re having it – with a full meal, an aperitivo hour, brunch – it really fits into a lot of different lifestyle moments.
AM: I enjoyed the L’Orange the other night while having Truffle Popcorn.
LM: Oh yeah! We’ve been doing a ton of charcuterie with it too. So it’s really great when you have all of those cheeses. I love moving into Paloma when you have seafood. It’s fresh and then having guacamole which is really beautiful. We have a really great recipe that Chef Grace Ramirez made for us which she actually put in some sliced apples and pomegranate seeds – really yummy! I think that with Bella Berry, she’s sort of a surprise. She’s the little punch. It doesn’t have a proxy cocktail. It’s its own cocktail. It has hibiscus, there’s berry, but a lot of it can lean towards – if you put fruit in it, a berry punch. Add cinnamon sticks and some of those flavors pop and it leans more to a sangria style cocktail or a full flavor punch cocktail. So I love playing with each one and I love that they are all so unique. The range stands as something where people are going to have their favorites, but we are going to have something for a range of folks.
AM: It’s great that it is in that better for you category. Can we delve into that a little bit more as our readers will want to know more about that. We enjoy covering hard seltzers and it sits where it sits. We know that as great as many of them tastes, some do have significant sugars which also sits where it sits. Where does Delola sit?
LM: So we’re very low sugar. A traditional cocktail of this style can have up to 16g of sugar per pour. We are under 5g. That’s huge right? That alone, you can feel it. You take a sip of it you’re not feeling your mouth –
AM: Granulated!
LM: Exactly it’s not coated with sugar and it’s very clean and very fresh. Even the ones that are fruity like Bella Berry, you smell it and you get that really fruity scent where you expect to have this very sweet taste and it’s dry because of the hibiscus. So that was super important to us to work on that and that’s who we’re able with proof and with sugar to be able to keep those calories down too. How many cocktails have derailed and ruined all the hard work you’ve done? So it’s nice that you can say you know where you can fit this in my planning for what you’re doing. It’s great during the holidays because it’s so hard with all the parties that you’re going to here and there. You want to enjoy everything, but there are so many calories and you try not to obsess. So, it’s something that you don’t have to think about.
AM: Couldn’t agree more!
Because it is the holiday season, let’s get into some food pairings with these drinks! What would you pair with each one of them?
LM: So, I love that I’m thinking of starting with that beautiful cheese board and tablescape. Everyone loves having a beautiful cheese plate and right now, using apples instead of sliced bread. So L’Orange and Bella Berry slot right into that space. There’s so many kinds of cheeses where I think they work so if you’re going to go with Blue Cheese and something rich that usually has a fruited jam, then I would probably have Bella Berry with that one. A Gorgonzola and a Bella Berry would be a beautiful contrast between the two. L’Orange I like with things like a Monchengo, a really good cheddar too. Orange goes well with that with that rind and that juiciness. I would also go with some maybe gouda and things like that that are sharp and really clean. Brie can maybe go with a couple of them either Berry or Orange depending on which way you want to go. A baked Brie is awesome with this.
After moving from the cheese and charcuterie plate, I’d like to go into a shrimp cocktail and simple little foods that you’re going to have like stuffed mushrooms and things like that that are going to go around a party. I would have that with Orange or Paloma. It really goes into that vibrant zestiness. There’s a bunch of delicious recipes that I saw that really looks at this time of year. The pomegranate seeds show up, Brussel Sprouts and sauteed bacon – that’s awesome with Berry because that will amplify that flavor. There’s so many ways and of course Bella Berry with roasted meats. If you’re having a gorgeous steak, beautiful lamb roast, these are classic pairings. Berries and those things go together. You can have lingonberries which also goes really well.
Then at the end, I would have some delicious truffles and things like that because chocolate and orange are a natural combination. Then, if you want to go with the super dark chocolate, you can then do grapefruit and Bella Berry with that so you have a lot of different ways.
We did a great event in Nashville that was a full on pairing that had this beautiful fried chicken that came out and we had that paired with the Orange. We had the seafood tower paired with the Paloma and then we had the cheese and the charcuterie to start with the Bella Berry.
AM: Amazing!
Which one is your favorite?
LM: Ugh, always the hardest question. I love them all for different reasons right? The Orange for me is that perfect one that I love best at brunch. It’s the lightest in flavor right? My palette is still waking up so having that first is nice. I also enjoy it during the Aperitivo hour right? I’m not quite ready so I want to pique my appetite and that's a perfect time.
For me, Paloma – it has that hint of sea salt in there. On a hot day, I just want to crush a Paloma. It’s refreshing and when we were in Miami in July, that was what was saving me because it has that bright freshness.
For me, that Bella Berry is for when I’m relaxing with it and getting into more of that fruited wine moment. It allows me to sit and sip with it.
AM: As we look ahead to 2024, what are things that we can expect with the brand whether it be products being added to the assortment, sponsoring more events, where will we see you?
LM: We will definitely be working on new cocktails. That’s always the excitement when you’re working with a range like this. We’re learning a lot from year 1 where we started with the Spritz cocktails as the first launch and then we will see where else we want to innovate because that is always exciting. What do we want, where else can we solve, and what else goes with our mission here? What are more options that you can enjoy with food that are better than their traditional proxy? This year, I’m really loving this entertaining moment that we have had for this holiday. It was really exciting to see how much people resonated with that and the setups that we have had and we did a huge Parachute market in LA. Just setting it up with the little cart, people thought that it was amazing because when you don’t have time and you’re running around, they appreciate our message and how we can be in their moments. I’d love to see us get involved with Galentines Day, Women’s History Month which is big for us because we believe in shaking things up in the industry and having women’s founders is huge in this space that doesn’t normally have as many. We want to highlight and support different events and communities that are celebrating on women’s history month. Spring and Summer is going to be wild because that is the season where everyone is thinking light and fresh. It’s a more natural time where people are thinking about trimming down and getting ready for beach season. It’s nice when we have these moments to flow through that we can work with in different seasons for different reasons.
AM: I’ve been at a lot of private events and editor events so you’re constantly trying various foods and beverages and in many cases you have them quite a lot! I have to say that I was really interested in trying L’Orange as I know its proxy is the Aperol Spritz which is actually not one of my favorites – and I have had it a lot. I do like bitter beverages, but that one is one that never really speaks to me; however, I like the L’Orange and I was surprised.
LM: To your point, a lot of people are still hearing and learning about that cocktail and so they just want to try it. But there are so many elements that can go wrong. If it’s a cheap prosecco, it amplifies the bitter, if the proportions are off – then it’s not going to be good. Some people are more sensitive to bitter so we just wanted to have a balance to make sure that the bitterness was there, but not to overpower it. We wanted to pair the orange with passion fruit to bring a different tanginess to it and there’s some herbal chamomile.
AM: Which I love that.
LM: Yeah, those are the aromas that you want without being overbearing.
AM: Stepping away from Delola, in prep for this interview I was looking through your LinkedIn as your resume is impressive! So you worked with Nestle Water as a mixologist. I know that they have Perrier – which I’m a huge fan of so what was your role there as I never thought of a mixologist working with a water brand!
LM: I mean, my whole goal and strategy in working with them was – I mean it’s funny because I have been through their water training – Perrier is a moment, San Pellegrino is another moment. Why? It’s because of their different salinity. Pellegrino is actually a smaller bubble which I like and I say that Deloa is more like a San Pellegrino bubble because it's not like it has that big feeling it cleans your palette which is why it goes so well with food.
It was just really fun because I would come up with a lot of ideas for them. Some of them would be that we would take buyers to Art Basel and I would create these different infusions with Perrier and I would make my own tisanes. There’s be a glass jar and we’d pour the Perrier over it and the bubbles would extract the peat and then they’d have these things like revive and relax. We would change the different botanicals for those modes.
It was also about using water in a lot of different sparkling cocktails. Thinking about depending on the kind of water you’re using, the cocktails change right? You should think about your ingredients and if you’re thinking about everything else, why wouldn’t you think about the sparkling water that you are putting into a cocktail? They’re all so different and they all bring different things to it.
Having that education, it was pretty fun to be able to stretch your brain on such a nerdy topic!
AM: I love it! I love using Perrier Cucumber in a lot of my cocktails so I get it. But when I saw it, I knew I was going to ask you!
LM: It’s a whole different thing! I did an event for Spindrift this past fall where they set up at the corner of West Broadway and they had a full on tropical truck and I made full on cocktails. It’s a stretch. When you’re thinking outside of the box – you just have to go for it. I did one cocktail with their new Mint Tea one and I did a Matcha Cocktail with Coconut Water and they thought it was so wild, but it all worked! It’s green on green but you're stretching your brain and you just think about it and get inspired, look at cookbooks, and you get the ideas of how to flavor build - you get to try different combinations and again, that led me to putting orange, chamomile and passion fruit together. L’Orange is a different way in thinking about beverages and so anytime that I have the opportunity to learn about something else, that’s helpful when I take that knowledge with me to cocktails.
AM: You’re the Co-Founder of Speed Rack, tell me why it was created, about the event, and what does it do?
LM: Before I started Speed Rack, I kind of started another group before. It was called LUPEC Ladies United for the Preservation of Endangered Cocktails. I started the NY chapter after meeting the women in Boston who had a chapter. They were getting together, they had produced a little cocktail book, it was really cute and we met at Tales of the Cocktail and they were doing events with cocktails in their community to raise money for women’s based charities. So everything from women’s shelters to women’s professional development programs like Dress For Success. I thought it was a great idea! It helps you build a great community together and to your point, I knew that there were more women in the bar scene but I didn’t know where they were hiding.
When I started working for Zacapa, you get your brand list of places to go and it pushed me out of my comfort zone. Normally, I would go to where all of my friends were. Most of those were male bartenders. So it brought me to other spaces and I started meeting these incredible bartenders. One of them was Eryn Reece who was our 2nd year Speed Rack winner and has been our coach for the last few years. Her competitors have won twice in the last few years and I realized that there were all of these women, but I didn’t know them and that was a shame. So if we all get together and work together, we’ll amplify. We’d make Death & Co give us their bar, we’d take it over from 5-7 for a charity event. The guys at Tao would give us their basement and we’d do a whole event and that's how it started. I met my partner in Speed Rack one night working when Phil Ward asked me to fill in one night. I agreed that I would put the cocktail tray back in my hand for 1 night to help him out. He had triplets working for him that were his servers and one of them was getting married so that’s 3 of your staff that has to be some place! I was the only sever available and I didn’t know her. She told me that she was trying to get into bartending and I told her about the group and that she could do some of the events with us. That’s when she said it was a really interesting idea and that maybe we could do something else like a kind of competition. It’s a way that people could do it together and I love food and TV – so let’s do Chopped meets a beverage competition. So we do classic cocktails and you really just show what they would be doing on a Fri/Sat night. Half of them were working in the server bars cranking out rounds of drinks and no one saw them. So they were hidden, but in doing these events, they were being brought to the forefront. We literally created a pedestal where they could stand there and show everyone how incredibly talented they are.
That’s how Speed Rack started – here we are 12 years later we have a cocktail book coming out April 30th – it’s 80 wom en all over the world who have competed in Speed Rack and we raise money for Breast Cancer Research and Education. We’ve really worked with some incredible partners, the Pink Agenda is one of our biggest partners. This year was amazing to have Delola sponsor our cocktail bar with the pink Paloma and it was really great and it’s a great organization that tackles breast cancer from a lot of different angles. It’s about research, women supporting women and granting a wish to Giuliana Rancic’s charity so if someone is going through Breast Cancer treatment, they get some sort of wish granted and it’s just a really beautiful moment. The folks in the room are really committed to eradicating this disease and it’s really great to be able to see that and what we can do for our community.
AM: Absolutely!
Are there events coming up for next year that we can know about?
LM: Yes, we’ll be putting out a schedule for 2024 around the book so we have NY, Chicago and we culminate at Tales of the Cocktail with the National Finals. One thing that took place during the pandemic is that we realized that we could reach more bartenders so we actually have a very big portion of our finalists that come – we pick them through online applications and we film their videos and we have our coaches who do this mentorship of bringing back past winners. They help make a team and then that team trains together for the National Finals. They come in with 6 friends and they all train as a group and it’s really great to see how they all help each other and that’s the beauty of it and what we talk about in general on how we all work together in this industry. We have to lift each other up and to stick together. It’s not a competition, I’m in competition with myself not with you!
AM: Well when it comes back through to NY, we have to check it out!
I’m a huge fan of Bar Convent Brooklyn and have been to it a few times. You’re the Head of Education for this tell me for this tell me about your role here and for those who don’t know about this event, can you tell us about it although we have covered it in years past in our issues.
LM: I’m the Head of Education for Bar Convent Brooklyn. The first Bar Convent I went to was many years ago in Berlin. It’s a conference and the difference between Bar Convent Berlin and Bar Convent Brooklyn is that in Brooklyn, it’s more of an elevated tradeshow so what’s great about it is that for 2 days, you have everyone bringing everything in from countries of spirits together to being able to taste Italy and all of the Amaro spirits together.
You can also try emerging types of spirit brands together. There’s breaking boundaries in new spirits, new agave, and things like that. Then you can see really great activations from brands that are bringing you into their world. There’s always great things happening with the Shochu and the Japanese area which is so fun because there is always something new. Then team Peru which I have helped run their booth for the last couple of years, they always have a big llama but they are showing you the beauty of Pisco and the range like 20 folks – 20 suppliers and you’re tasting it. So that’s really great to enjoy those nuances. Then there are educational stages that are led by brands which they may bring in an expert like Don Lee and they have a whole seminar of the types and then there’s Park Street which are seminars that are focused on business. It’s a track focusing on new brands learning about distribution. Then there’s the Main Stage which I’m the Head of Education on – I have a wonderful team of experts that are all over the country and they weigh in on the 8 or 10 picks that are 5 per day for the sessions that are a range of topics. We feel as a group that these are the emerging and trending conversations that you want to have. In the past, we have had the reinvention of the no and low conversation, a full on alternative agave conversation – not just tequila, last year we had discussions on hospitality with Ryan Chetiyawardana aka Mr Lyan where he talked about some of his failures and how they led to success. It led to this conversation of what does hospitality mean. It’s a really great process because we all get to sit together, rate the topics and ideas, and sometimes we match make too. So the team weighs in with me to see what I like and then I get to task to communicate directly with the people that submitted and see how we can restructure their discussions or pair them up if 2 people have the same idea. Maybe by doing it together they can share their differing perspectives. It’s really great to have that viewpoint for education.
I spent a few years on the Tales of the Cocktail education. I did 3 years there so I was very specifically at that time on the business track so I worked with them on that and now I work on culture, business, and other topics!
AM: That’s amazing!
What do you have coming out next year that we should keep an eye out for?
LM: I don’t know yet what the year is going to bring! I know for sure that year 2 of Delola, it will be our first full year because we launched in April of last year. So I’m really excited to see what a Jan – Dec year looks like. It’s kind of nice to see and to go back in markets where people will have already tried us and it will be a part two! It will be fun to see where that relationship will grow and develop.
The book is coming out and as I said, I’m really excited for the book tour! Being able to collaborate in the markets with the contributors will be amazing. We’re going to finalize where our tour will be and just getting out there and being there! The book is unapologetically pink! This is just the sample!
AM: Oh I love the metallic pink!
LM: We’re bold! If you’re intimidated by how pink this book is, then you’re not our audience!
IG @drinksat6
PHOTOGRAPHY COURTESY | Delola
Read the DEC ISSUE #96 of Athleisure Mag and see POWER OF THE SIP | Lynnette Marrero in mag.
As we end the year, we find that we tend to enjoy going out just a bit more! It's the perfect way to eat at places that we enjoy coming back to again and again as well as to try something entirely new that we feel will be in our rotation for years to come!
Located in Tribeca, Tsubame is a Kaiseki Inspired Omakase. We sat down with Chef/Owner Jay Zheng who talks about the recently launched restaurant that will allow our tastebuds to be truly transported with each bite that we enjoy of their menu.
He shares his culinary background, why he opened this restaurant, the menu's focus as well as walking us through what we can expect when we make our next reservation for one of the two seatings that they have available for dinner.
ATHLEISURE MAG: When did Tsubame launch?
CHEF JAY ZHENG: Tsubame opened its doors on August 29, 2023
AM: Can you tell me about your culinary background? Where did you train and what kitchens you worked in prior to opening Tsubame?
CHEF JZ: Born in rural China, my family grew up under very humble beginnings. In search of a more prosperous future, my father emigrated our family to the United States Midwest when I was 7, where I was first introduced to a kitchen in my family’s new restaurant at the time. Humbly, the restaurant took off, and around my early teenage years, my father took our family on frequent visits to Japan where I gained extensive knowledge of culinary tradition and culture. I quickly fell in love. Since, I had a stint at the Peninsula Hotel in Chicago.
AM: What was the reason and vision behind Tsubame?
CHEF JZ: Initially, I opened my first restaurant in Indiana in 2012, but authentic Japanese cuisine was less appreciated in the area than I had hoped. After 4 years, in 2016, I was fortunate enough to move to New York City, where I opened Gaijin, an upscale sushi restaurant in Astoria, Queens, which I relaunched as Kōyō after the pandemic. While this restaurant was a success, I always had my heart set on opening a location in Manhattan, so when I found the location in Tribeca for Tsubame, I jumped on the opportunity. The name, Tsubame, comes from a barn swallow that nested in my childhood village during the spring.
AM: Tsubame is a kaiseki-inspired omakase restaurant. Many of our readers are familiar with omakase, but can you tell us about what kaiseki is and how that connects with an omakase experience?
CHEF JZ: In Japan, Kaiseki refers to a traditional multi-course meal, crafted from the finest seasonal ingredients. It is characterized by extreme sophistication of taste and appearance, carefully selected ingredients, and meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi and the five yin-yang elements. At Tsubame, we employ the Japanese culinary concept of Shun for our kaiseki-inspired progression, using ingredients at their prime seasonal freshness, making each offering both the best-tasting and most visually appealing. This is central to my omakase preparation because I believe omakase is more than just a dining experience, but also a sensory one as well.
AM: How does one become a kaiseki master?
CHEF JZ: You must be trained in true Kaiseki restaurants for years to become a master, which not many exist outside of Japan. There are no shortcuts to becoming a master.
AM: For those that are coming to Tsubame, can you tell us about the ambiance and the space?
CHEF JZ: The interior was designed by AESAM based in Hong Kong in a minimalist fashion with blonde wood and a white textured wall that is inset and backlit to set a very relaxed mood. The tasting counter is lined with very comfortable high, black velvet barstools trimmed in gold. At the entrance are handblown white glass birds to evoke the restaurant’s namesake. While the interior is clean and comfortable, we wanted to avoid the over-the-top flashiness so we could let the ingredients and dishes shine instead.
AM: With only 10 seats for diners, how many sittings are available each night?
CHEF JZ: 2 seatings, at 5:30 p.m. and 8 p.m. from Tuesday to Saturday.
AM: Can you walk us through each portion of the seasonal menu which is 8 courses?
CHEF JZ: Our menu rotates quite often as our menu is based on seasonal freshness, but recently, here are some of the dishes we’ve had.
Sakizuke – the amuse bouche – launches the meal. My Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.
Hassun, meaning “eight inches” is a collection of small bites served on miniature dining pedestals and marks the menu as an evocation of the season establishing my range as a chef. Eaten from right to left, the dishes are: Tako, Hokkaido octopus tentacle slow braised for four hours with daikon and served with wasabi, is pure Japanese country; Caviar Shiso Potato Pave heaps rich, briny Ossetra caviar atop a crispy scalloped potato and garnished with citrusy sansho pepper that gives the dish a Tokyo-meets-Paris sophistication; Toro Gobo Tart combines raw bluefin tuna, crisped gobo (burdock root) and torched rakkyo (pickled onion) in a rice paper wafer.
Yakimono, in more traditional fashion, is a grilled fish course. Japanese Amadai (tilefish) is crisped yubiki style with hot oil before it is finished on a binchotan grill, served with house made negi shoyu (green onion and soy sauce) over baby corn.
The Mushimono that follows features Dungeness crab, and nagaimo (mountain yam), layered in an egg custard that is finished a slurry of kudzu and shaved black truffles. It’s a worldly New Yorker’s take on Chawanmushi.
Futamono (lidded dish) is A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, is a tribute to Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.
The entrée is Gohan, a rice course served in two different sets beginning with a nigiri progression and ending with a small rice bowl. For his nigiri, chef favors a fluffy, lightly seasoned blend of two grains of koshihikari rice, Tsubame will serve seven to eight piece of nigiri for each seating, which may include: ten day aged Shima aji (striped jack); Kinmedai (golden eye snapper) from Chiba; Barracuda from Kamasu; lightly cured Iwashi (sardine); Aji (horse mackerel) from Oita; Toro (tuna) from Spain; and Muki Hotate (scallop) from Miyagi. The proceeding rice bowl is composed of Uni from Hokkaido and Ossetra caviar over koshihikari rice.
The experience concludes with Mizumono, two light seasonal desserts. The first is a light serving of Hojicha Custard topped with bruléed seasonal fruits. As it is customary to end a kaiseki meal with tea, Tsubame serves ceremonial Uji Matcha Green tea from Kyoto with seasonal fruit.
AM: Tell me about your beverage program and pairings that you suggest with this meal?
CHEF JZ: We offer a sake program, sourced from World Sake Imports, including rarities, as well as a selection of Japanese beers and teas. I would suggest Sake to be paired with the experience, as it’s most traditional and pairs excellently with the flavors of the fish.
AM: As we're in the holiday season, can you tell us about what Tsubame's NYE and NYD plans are?
CHEF JZ: We will be open for New Year’s Eve under normal operating hours, one seating at 5:30 p.m. and another at 8 p.m. It’s a perfect destination to ring in the New Year with a luxurious date night, or simply for a great meal.
IG @tsubameny
PHOTOS COURTESY | Tsubame
Read the DEC ISSUE #96 of Athleisure Mag and see THE ART OF THE SNACK | Tsubame in mag.
Bijoux Lounge opened in November 2023 and is all about the cozy vibes when it comes to winding down your day for an epic night. KyKy Conille, nightlife owner of PM, Provocateur, Merkato, Lily Pond and has been known for his celebrity hotspots for over 20 year. After a hiatus, he is back with his Nolita hotspot with plans for more to follow.
Dimitri Hyacinthe is an interior designer, fashion photographer, and the creative mind behind the interiors and ambiance of Bijoux as well as Provocateur and Merkato. This hotspot feels like your in a luxurious living room which sets the mood for a great night. It has lush velvet, red lighting, gold sconces, tables, and stained glass lamps. Each table has its own speaker systems so that you can turn it down if you're in deep conversation.
Tables that spend over a certain amount will receive free caviar in addition to bottle service. It's recommended that you pair the caviar with Belvedere Vodka or Clase Azul Ultra Anejo Tequila.
Whether it's a last minute holiday outing with friends and family or you simply want to have a date night or Girls Night Out, the cocktail sets the mood. We suggest that you have these in mind on your next visit: Bijoux Spritz -- Veuve Cliquot Yellow Label, St Germain, Belle de Brillet, Kind of a big Dill -- Jalapeno Infused Volcan Tequila, pineapple juice, lime juice, and Three Beans -- Belvedere Pure 10 Vodka, coffee liquor, and espresso.
As they have only been open for a little over a month, we know that they are still finalizing their food menu. Without a doubt, there are defintiely great bites to enjoy while you're having fun with your group. You'll find Wagyu Sliders and Lobster Rolls as great options for a decadent night.
As we're in the final days of the holiday season, they are currently building out their programming for DJs, residencies and musicians which will only enhance the enjoyment of your night!
IG @bijouxnyc
PHOTOGRAPHY | Bijoux Lounge
Read the DEC ISSUE #96 of Athleisure Mag and see ATHLEISURE LIST | Bijoux Lounge in mag.
We love a classic NYC experience and you'll find it when you head to Midtown at Cucina 8 ½ opened in 2021 and was formerly the home of Brasserie 8 ½ where you will descend into the restaurant for your next meal. In changing the space over, it was redesigned by fashion designer Cesar Galindo who was inspired by the high fashion crowd of 5th Ave as well as the timeless elegance of Old New York with the sweeping staircase. The interiors combine jewel tones and nature hues that can be seen from open seating as well as tufted booths with curtains that can close for privacy.
The team is excited to have Chef Sam Hazen who has worked at a number of restaurants, and is most known as the Executive Chef for 11 years at TAO where he crafted its menu that highlights the combination of different Asian cuisines. He will revamp Cucina 8 ½’s menu items and add to its extensive offering.
For lunch with family and friends, we suggest 3 appetizers that you should try: Insalata Verde – Gem lettuce, aged ricotta, marcona almonds, Meatballs – whipped ricotta, tomato, basil, constini, and Tonno – tuna tartare, sicilian oil, spicy aioli, fett’unta.
For your entrees for this midday meal, we suggest: Sterling Caviar Omelette – lemon mascarpone, baby greens, caviar, Chicken Milanese – Tuscan potato, arugula, and Grilled Salmone – Olivada, charred trevisano.
For dinner, we suggest their Caesar Salad (prepared table-side), Polpo Alla Griglia – Grilled octopus, celery hearts, sicilian oregano, and Raviolo Al’ Uovo – Farm egg, ricotta, black truffle as options for appetizers.
For your main meal, you should have your eye on the Branzino – Shaved fennel salad, citrus mint, Prime Ribeye for 2 36 OZ – Puttanesca vinaigrette, grilled filone bread, and Chicken Parmesan (served tableside) – bianco di Napoli tomato, basil, fior di latte mozzarella.
To end your meal, think about sharing Orange Olive Oil Cake – Crema Chantilly, Seasonal Selection of Gelato & Sorbet, and Tiramisu – Espresso-soaked lady fingers, mascarpone cream.
These classic cocktails are perfect to pair with your meal whether it's a Negroni, Limoncello Spritz, or a Cosmopolitan.
If you're still thinking about your NYE plans, Cucina 8 ½ will be open for dinner on New Years Eve and will have specials for the night and live music. They will be closed on New Years day.
IG @812newyork
PHOTO CREDITS | Liz Clayman
Read the DEC ISSUE #96 of Athleisure Mag and see ATHLEISURE LIST | CUCINA 8 ½ in mag.
Read the DEC ISSUE #96 of Athleisure Mag and see THE 9LIST M3NU in mag.
This month, The Art of the Snack takes us down to Brooklyn where we plan on spending the holiday season enjoying savory seasoned bites as well as cocktails that will transport us! In addition, we're loving that the attention to detail for the audio experience is next level as well! We took some time to chat with the owener of Bohemein Bar, Tarek Debira to talk about this spot, what we should enjoy on our next visit, why it was created, and why the audio is so key!
ATHLEISURE MAG: When did Bohemien Bar open?
TAREK DEBIRA: February 2020.
AM: We like the concept of an upscale cocktail bar and listening room. Tell me the vision behind this concept and why you wanted to create a space that incorporated these elements together?
TD: Being a melophile, I was so excited to create a space that would have creative cocktails, nice design but also a great sound system.
Bars with good sound system have been around in Japan for while now but there’s only a hand full in NYC, so having the opportunity to open Bohemien Bar in my neighborhood was such fun and fulfilling experience. The vision was to give as much attention to details to all aspects of a cocktail bar, with a focus on sound experience.
AM: What is the ambiance of the space like?
TD: The ambiance is light and comfortable, transporting you away from the environment you’ll find at many other bars in Brooklyn. We wanted to create a sophisticated, yet easy-going vibe, and a go-to destination for an array of events, whether it be for celebration, a first-date, or just a drink after work.
AM: Who is the owner of Bohemien Bar and tell us about their background and why they wanted to create this space?
TD: Bohemien Bar is the most recent passion project from Husband-and-Wife team, Tarek Debira, (formerly at Hotel Costes in Paris and Nobu Los Angeles) and Patricia Ageheim, (formerly at Standard Grill and Indochine), who have an extensive resumé in the fine dining and the hospitality world. The pair also own one of Brooklyn Heights' most celebrated speakeasies Le Boudoir and beloved French bistro Chez Moi. Their passion and attention to detail come to life at Bohemien Bar, where they combine a high-fidelity listening experience with meticulously crafted cocktails and a chef-curated menu.
AM: Tell us about Perry Brandston and other projects, his background and how he came to Bohemien Bar?
TD: For the last few years, Pete has been hosting DIY audio meetups in Brooklyn for folks who like to build their own audio gear, and that's where Pete met Perry. Perry was describing a pair of line arrays he designed and built, and a few months later Pete hosted one of his meetups at Perry's space to give them a listen. Later on, a friend connected Pete and Tarek, Pete suggested a version of Perry's arrays for the bar, and the rest is history.
Perry has been in live sound and more creative sound implementations for the last 40+ years. He worked very closely back in the day with some of the pioneers of club sound. His designs come from a place of trying to recreate an authentic ecstatic experience - it has to sound great, but he's not chasing after the same audiophile nonsense others chase after. His last project was Oda - a small pair of compact flat-panel speakers that recreate the sound and feel of a live performance.)
AM: Pete Raho is the owner of Gowanus Audio. Can you tell us about his background and how he came to Bohemien Bar?
TD: Pete started Gowanus Audio to focus on classes for folks to build their own audio gear and build custom audio and speaker projects - pieces that sound incredible, made by hand, and look as good as they sound. When Pete and Tarek connected thru a friend, it was a natural fit to partner with Perry on this. We wanted to create something that sounded incredible, but that looked the part too - surprise and delight everyone who walks in, visually and aurally.
AM: What is the sound experience that one will have when here and can you tell us about the speakers that are here?
TD: We wanted to create a system that would sound great anywhere in the space - consistent throughout, not too loud or boomy anywhere - and that's easier said than done. We wanted folks to enjoy it, hear the details, and still be able to have a conversation. The opposite of typical "bar sound" where you put speakers in all four corners and call it a day.
To accomplish this, we placed two large Altec Model 17s in the rear - a speaker from the '70s the size of a small refrigerator with a lineage going back to the '40s that still sounds incredible - and then placed a pair of rather visually arresting floor-to-ceiling line arrays at the front. Small custom speaker "pendants" hanging from the ceiling throughout the bar fill in the rest.
The arrays look stunning - entirely custom for Bohemien - and project sound into the room a bit differently than more traditional speakers - all speakers together in the array are acting as one - each quiet on its own, but together they fill the room. Standing next to it, you can still have a conversation - it doesn't sound loud - and hear the music from the other array across the room. It's a really cool effect.
Overall, it "sounds like" the music is coming mainly from the Altecs or line arrays (depending on where seated), but the pendants have a deceptively large role filling in the sound since they're delayed by a few milliseconds (but don't tell anyone!) - your brain doesn't register their output. Nowhere is it too loud, or too is boomy - it just sounds "right" throughout the space.
To find out more about the sound system at Bohemien Bar, you can read more about it at Gowanus Audio.
AM: What is the meaning behind the name, Bohemien Bar?
TD: Bohemianism is the practice of an unconventional lifestyle, often in the company of like-minded people and with few permanent ties. It involves musical, artistic, literary, or spiritual pursuits.
We loved the name and the meaning behind it. Bohemien bar’s concept, décor, food and cocktail list is inspired by free thinkers, artists, musicians, wanderers and adventurers. Each decision in its creation and daily operation is made through that lens.
AM: What kind of music can guests expect when they're at the lounge?
TD: We play all kind of genre depending on the time of the day or day of the week, but some of our favorite for the early part are Psychedelic rock, surf rock bands like Kruangbin, Arc de Soleil, Latin western band like Hermanos Gutiérrez, chillout downtempo and even some of our server Amy Vachal’s songs.
Later in the evening when the bar fills up, we change it up to genres like funk, afro house, Brazilian disco, reggae. We also have DJ’s Fridays and Saturdays.
AM: Tell us about Executive Chef Steven Barrantes background and how he came to the Bar?
TD: Executive Chef Steven Barrantes (formerly Executive Sous Chef at Times Square Edition Hotel and Restaurant Daniel), who has created a menu that matches the sophistication and artistry of the cocktails has worked at Chez Moi back in 2012 with Patricia & Tarek where they became friends and stayed in touch. Steven has always had an amazing palate and is talented that we had to ask him to be involved with Bohemien.
AM: What is the thought behind offering small plates?
TD: We wanted to offer a wide selection of options in a small plate style as that’s our favorite way to eat.
We love trying many things every time we go out and thought it be a great way to go with the cocktails.
AM: What are 3 vegetables that we should order?
TD: The crudités, the crispy zucchini with smoked paprika aioli, and the beet dip with labneh and walnuts. All three selections provide a refreshing flavor, perfect to pair with your cocktails.
AM: Cheese as well as Small Bites are two categories that you offer. What are 3 dishes that you suggest that we should have from this portion of the menu?
TD: Baked Brie with herbs de Provence, Crispy Waffle Fries, and Mac & Cheese Bites with bacon jam.
AM: What are 3 dishes from Land and Sea that you suggest?
TD: Tuna on crisp is a must, Lamb chops with mint yogurt, and Duck flatbread with leeks and smoked gouda.
AM: What are 3 desserts you suggest?
TD: Warm chocolate cake, Crème Brulee cheesecake, and a bowl of candies to snack on.
AM: The cocktail menu which is so playful between the glassware and a number of the names incorporating songs for the cocktails. Tell us 3 drinks that we should consider for our next visit!
TD: Espresso Martini: Vodka, Mr. Black, espresso, bitters, coconut water, coffee smoke
Birdbirdy Num Num: Gin, sugar snap pea, jasmine tea, peach, topped with cava
Depende: White wine, green apple brandy, cardamom, spiced apple cider, pear
AM: In terms of beer and wine, what are 3 that you suggest?
TD: Terra Roza | Muscat of Alexandria Muscat ----- amazing skin contact wine from Greece
La Patience | Vin Blanc Grenache Blanc, Rhone ----- cool organic wine from France
Kölsch | Reissdorf German beer
AM: What are 3 mocktails that we should have on our radar?
TD: Roselle: Ritual Tequila Alternative, bitter orange cordial, lime & hibiscus Ice
Chrysalis: Butterfly pea flower, tea, fresh ginger, lime, seltzer
Piano: Clarified green apple juice, celery, lemon, chamomile, mirin, aquafaba
AM: Are there any special events that we should know about?
TD: Yes, we are having a Christmas pop up during the month of December where we decorate the whole bar with Christmas decoration and offer special cocktails in santa mugs, ginger bread mugs etc…
IG @bohemienbar
PHOTOS COURTESY | Bohemien Bar
Read the NOV ISSUE #95 of Athleisure Mag and see THE ART OF THE SNACK | Bohemien Bar in mag.
With the holiday season in full swing, we’re all excited about what’s taking place next year as well as thinking back to what we enjoyed this year! We caught up with Latin Grammy nominee RAWAYANA’s lead singer, Beto Montenegro to talk about his sensational group, the successes they’ve had this year, their partnership with Old Parr Whisky and what we can look forward to with them in 2024!
ATHLEISURE MAG: When did you fall in love with music?
BETO MONTENEGRO: Because music makes me happy, makes me smile. I feel it is the best tool to express my point of view about life.
AM: When did you realize that you wanted to do this professionally?
BM: After I realized that we had a big community waiting and asking for new music from us.
AM: When did you realize that you wanted to come together to create RAWAYANA?
BM: We really just did it for fun. There was no real plan to “create” it.
AM: How would you define the RAWAYANA sound?
BM: I think it’s an eclectic mixture of Caribbean sounds influenced by pop music.
AM: You were nominated as Best New Artist at the 18th Annual Latin Grammy Awards back in 2017, what did it mean to you to have that distinction?
BM: I don’t like to pay attention to awards. I feel that art or music is not a competition, but in a way it felt cool to be recognized by the industry so we had such a good time spending time with a lot of friends in the business.
AM: What have been some of your favorite collaborations that you've had musically?
BM: Danny Ocean, Elena Rose, Natalia Lafourcade, Micro TDH, Mr Eazi… all our collaborations are amazing.
AM: You've released 5 studio albums and most recently ¿Quién trae las Cornetas?'(Who Brings the speakers?) tell me about this and what we can expect from it.
BM: It’s an album about cycles and new journeys. For us the music and Rawayana is about a journey, so the music is a very important part in our journey. It’s a very personal album but also the union of like-minded people making music and having fun in the studio.
AM: You just finished a tour here in the US and you already have dates lined up for next year, do you have any routines that you do right before a show to get ready to hit the stage?
BM: I warm up my voice in the shower.
AM: Do you have routines that you do after the show so that you can come down from all that energy?
BM: I really don’t have one. It always changes on nightly basis.
AM: You have a nice breather now with it being the holidays. You created a cocktail in collaboration with Old Parr known as Old Parr Rawy. How did your partnership come about and tell us about this drink?
BM: We’re thrilled with this partnership with Old Parr to bring even more golden moments to our music. The brand is an icon in Latin America, and just like the whisky, our music is a fusion of different sounds, flavors, and rhythms, so we know our fans will be just as excited to raise a glass of Old Parr with us. Also, we wanted to give our fans a taste of home during the Holiday season by creating a cocktail inspired by Venezuela and the fusion of flavors we create as a band—The Old Parr Rawy.
AM: If you haven't stated it already, how does this drink tie into the band and your sound?
BM: The Old Parr Rawy is a delicious and easy-to-make cocktail made for everyday golden moments this Holiday season – from enjoying the energy from a concert to toasting with our closest friends. This cocktail is a fusion of different flavors, sounds, and rhythms, like our music.
AM: How will you spend the holiday season?
BM: With my childhood friends and family!
Read the latest issue of Athleisure Mag.
On Oct 25th of this year, 87 Ludlow opened with a menu that showcases Filipino-Spanish tapas by Chef/Owner Aris Tuazon and travels to Spain and his Filipino heritage.
On our next visit, 3 tapas that we should try on our next visit: Oyster Sisig is a unique take on the popular sizzling Filipino chopped pork sisig, instead made with the prized Filipino Aklan oysters that are coated in tempura batter, fried, chopped and served in a hot mini skillet with Japanese mayonnaise, scallions, onion and quail egg. Also Callos Beef Tripe with housemade chorizo de Cebu (longannisa sausage), and garbanzo beans, as well as Pulpo grilled octopus with pineapple chimichurri and romesco that’s a best seller and a dish that’s inspired by Spanish cuisine.
In terms of entrées, 3 that we should try include: a take on the Filipino Braised Pork, the Pork Belly Humba is made with tender pork belly (cooked 4 to 6 hours), which comes in an aromatic sauce accented by dry lily blossoms. The Sizzling Crispy Pata, which is deep-fried boneless pork hock with tamarind that’s served in a skillet - an ode to the popular Filipino crispy pork leg dish. And Bone Marrow Steak, served in a skillet – an ode to the popular Filipino crispy pork leg dish, and ribeye with fried jasmine rice cooked with Japanese soy sauce and wagyu beef tallow.
3 sides that we should have to accomany meal include the Longganisa Fried Rice with Housemade Longganisa Sausage and Toasted Focaccia Bread - it is great for dipping in olive oil and mopping up the sauces on other dishes.
Cocktails are always a great part of the meal and we should have these 3 cocktails in mind: The Espresso Martini, Yuzu Cava, and Ginger Soju.
Yuki Minakawa is a certified sake sommelier and former Beverage Director of the then 2 Michelin star Sushi Ginza Onodera in NYC. She has worked in some of the city’s top Japanese restaurants including Masa, EN Japanese Brasserie and Kajitsu, starting in front of house positions before becoming a sake sommelier and diving into the world of cocktails as well. She created sake and shochu cocktails for 87 Ludlow.
Diners enter the bar room first, walking right by the small vinyl collection and a long wooden bar leading to the back dining room. The dining room is parallel to the bar, separated by a wall from the bar. The space is intimate and cozy, filled with green plants and colorful paintings from New York artist Sean Maze. There is a large table in the back that’s great for groups, plus a DJ setup in the front for when the night goes late and weekends. Downstairs, there is a lounge with its own bar that’s available for private events.
IG @87ludlownyc
PHOTOGRAPHY | Michael Tulipan
Read the NOV ISSUE #95 of Athleisure Mag and see ATHLEISURE LIST | 87 Ludlow in mag.
We don’t know how we’re already in the holiday season, but here we are as we all begin to think about the Ball Drop, wherever you’ll be celebrating this year! These last few weeks are filled with a lot of activity and our gift to you is highlighting some great options that you can enjoy. Make sure that you check back as we will continue to add restaurants of note here in NYC as well as outside of it that are perfect for your Christmas Day, New Years Eve and even New Years Day plans! If you want to know more, make sure that you visit each restaurant either online or via their IG to see about their availability.
For those who may be looking to dine in the NoMad where there’s so much do to this holiday season, as well as for those who enjoy Asian cuisine, Hortus NYC is the ideal dining destination for Christmas and New Year’s Eve plans. We covered Athleisure Mag back in our OCT ISSUE #94.
Diners can choose menu options a la carte or from Hortus NYC’s Christmas and New Year's Eve prix-fixe menu, served for both lunch and dinner.
The celebratory prix-fixe menu highlights the HORTUS Royal Platter, consisting of chilled lobster tail, tuna tataki, and shrimp cocktail, as well as the Truffle Ribeye-Cap with black bean puree, portobello mushroom, and pickled red cabbage.
Diners also have the option to choose one appetizer, including fan-favorite King Crab Noodle, fettuccine with mala cream sauce, shallot, and scallion, along with one entrée, like Truffle Donabe with wild mushrooms, cured egg yolk, and black truffle or the Korean BBQ Feast featuring prime center ribeye, smoked duck, broiled lobster tail with house-made ssamjang and special sides.
A special Christmas and New Year’s Eve dessert will be served, with the option to have an accompanied wine pairing.
The prix-fixe menu will be served on Christmas Eve, Christmas Day, as well as New Year’s Eve. Hortus NYC will be open for lunch from 11:30 a.m. – 3 p.m., and dinner from 5:30 p.m. – 10:30 p.m.
271 5th Ave Store
New York, NY 10016
IG @hortusnyc
For seafood lovers, Sagaponack, situated in the fashionable Flatiron District is a standout dining destination this New Year’s Eve. We had the pleasure of interviewing them in our feature, The Art of the Snack in our OCT ISSUE #94.
Sagaponack will serve a prix-fixe 4-course curated tasting menu by Executive Chef Phil Choy, coined the Salt Bake Special.
The first of 4 courses will be a Fluke Tartare topped with coconut, Marcona almonds, and tobiko, drizzled tableside with a sauce crafted from cucumber, cilantro oil, chili oil, and lime, followed by a Coconut Squash Soup with ginger coconut cream, pumpkin seeds, and aleppo pepper, a gluten-free, dairy-free, and vegan option.
The main course will be a Salt Baked Black Bass, wrapped in banana leaf and marinated in lemongrass, Thai chili, shallot, garlic, ginger, and lime zest. Accompanying the bass will be a Thai Red Coconut Curry, made from baby bokchoy, roasted cauliflower, and fingerling potatoes, as well as Crab Fried Rice with lump crab, ginger garlic shallot confit, chili jam, and crispy garlic.
Dessert, to start the New Year’s off sweet, a Thai Milk Cake with cinnamon, pecan, and mango.
The curated New Year’s Eve menu will be served from 5 p.m. – 10 p.m.
4 W 22nd St
New York, NY 10010
IG @sagavibes
For those who may not be familiar with NY, many times, it’s fun to head out to New Jersey where you have epic views of the Manhattan skyline while having an upscale meal at a high-end restaurant! Within 5 minutes, you can take the ferry and have an amazing evening. Blu on the Hudson is a chicly designed, 30,000-square-foot, modern American restaurant with sweeping views of the Manhattan skyline in Weehawken, New Jersey and a picturesque six-minute NY Waterway ferry ride from Manhattan. The restaurant offers a bold seafood-centric menu accented by a top-flight steak program, homemade pasta, a one-of-a-kind cocktail program, and a soon-to-come rooftop event space.
A La Carte Dinner Menu All-Day
Some brunch items will be offered between 1-3 p.m.
Feast of the Seven Fishes: Four Course Dinner for Two: $150 per person (Pre-Reserved Only)
Availed starting at 4:45 p.m.
Hours of operation: 1-9:45 p.m.
Highlights include food stations, a live DJ, sparklers, stand-out Instagrammable cocktails, good vibes, and a champagne toast with screening as the ball drops at midnight.
Tickets will be offered in two tiers, which are as follows:
Tables
$500/ticket
Includes: three-course dinner, open bar, food stations and more
Available for 2-8 people
Entry Time: 8 p.m.
GA
$300/ticket
Includes: open bar and passed hors d’oeuvres
Does not guarantee seating; high-tops will be available on first come first serve basis
Entry Time: 9:30 p.m.
GA tickets are sold via Eventbrite and OpenTable, Table tickets are sold via OpenTable.
1200 Harbor Blvd
Weehawken, NJ 07086
Son Cubano, a modern Cuban cuisine in West New York, New Jersey is adjacent to the BLU ON THE HUDSON. It has the most breathtaking, unobstructed, pristine views of the Manhattan skyline that spans from the Upper West Side to the Liberty Tower. The restaurant emits a vibrant ambiance with authentic Cuban dishes and a fusion of Latin flavors with dazzling cocktails and live entertainment.
A La Carte Dinner Menu All-Day
Hours of Operation: 11 a.m.- 9 p.m.
Brunch: A La Carte Menu
Hours of Operation: 12-3 p.m.
Dinner: A La Carte Menu
4-8:45 p.m.
Early Dinner: A La Carte Menu
4-6 p.m.
Late Dinner and Party: 3-course Prix Fixe Menu
Highlights include a live DJ, entertainment, specialty cocktails and VIP Bottle Service.
9 p.m.-closing
No Dining Limit
$150 Havana Room
$200 Vista
$250 Vista VIP
NYE Party Tickets (Bar Only)
10:30 p.m.
Tickets $75, Early Bird $50
Brunch: A La Carte Menu
Hours of Operation: 12-3 p.m. Dinner: A La Carte Menu
Dinner A La Carte Menu
4-8:45 p.m.
40-4 Riverwalk Pl
West New York, NJ 07093
IG @soncubanonj
VENTANAS is a Modern American, Latin, and Asian fusion restaurant and lounge in Fort Lee, New Jersey, minutes away from the George Washington Bridge. The restaurant offers a prolific menu of land and sea options, as well as an award-winning wine list and cocktail program, accompanied by live entertainment and a bustling nightlife scene.
Dinner: A La Carte Menu
Hours of Operation: 1:00 p.m. – 9:00 p.m.
Brunch: A La Carte Menu
Hours of Operation: 12:00 p.m. – 3:00 p.m.
Dinner: A La Carte Menu
Hours of Operation: 4:00 p.m. - 9:00 p.m.
Brunch: A La Carte Menu
Hours of Operation: 12:00 p.m. - 3:00 p.m.
Dinner: 4-course Prix-Fixe Menu
Served: 4:00 p.m. – 12:00 a.m.
Early Seating: 4 p.m. – 7:30 p.m.
$95 Prix-Fixe Menu
Second Seating: 9 p.m. – 10:15 p.m.
Second Seating: 9pm - 10:15pm
$195 Prix-Fixe Menu, including a champagne toast and entry to the masquerade ball
Final Seating: 10:30 p.m. – Close
$225 Prix-Fixe Menu, including a champagne toast and bottle service, as well as entry to the masquerade ball
Masquerade Ball
Hours of Operation: 10 p.m. – Late
Highlights include a Live DJ, Party Entertainment, VIP Bottle Service, and Live Performances
NYE Party Tickets (Masquerade Ball only)
$50 Early Bird until 12/10
$75 from 12/10 – 12/31
Dinner: A La Carte Menu
Hours of Operation: 4:00 p.m. - 9:00 p.m.
200 Park Ave
Fort Lee, NJ 07024
We covered Halifax Hoboken at the W Hotel in Hoboken earlier this year in our feature Athleisure List in the AUG ISSUE #92. Yet another eatery that had epic views of NYC while being located in Hoboken, NJ. Their New Year’s Eve will be a culinary feast - with a seven piece band for the late sitting! Halifax Hoboken’s New Year’s Eve celebrations and menus showcase an array of delectable dishes crafted by Chef Seadon Shouse and Pastry Chef Joshua Coleman for 2 seatings.
For those who want to make it a getaway, consider a stay at the W Hotel. The second seating is $254 all-inclusive (tax and tip) and features a 7-piece live band by GROOVE. You can reserve your spot here.
New Year’s Eve Details:
What: New Year’s Eve
Where: Halifax Hoboken
When: December 31st, 2023
Cost: first seating a la cart. Second seating $254 pp
Includes: 4 hours premium bar, raw bar, hors d’ouvres, charcuterie & cheese, carving station, caviar, seven-piece live band by GROOVE
Time:
First seating: 6:30 pm - 8:30 pm - A La Carte
Choice of starters: clam chowder, poached pear salad, fritto misto, maine mussells, lamb meatballs, black sea bass tartar. Main course: squash agnolotti, saffron rigatoni, pan seared salmon, NJ Sea Scallops, Smoked Amish Chicken, Prime New York Strip, or Bone in Beef Shortribs. Choice of dessert.
Event starts at 9:30 PM - 1:30 am - Prixe Fix $254 pp all inclusive (tax and tip)
Stations 9:30-11:30: Charcuterie & Cheese (housemade and artisinal), NJ Clams, Maine Mussels on the Half Shell, Jumbo Shrimp Cocktail, Crab Claws.
Passed Hors D'ouvres 9:30-11: Tuna tartar panu puri, Caviar potato chips, Foie Gras Terrine, Risotto Balls.
Stations 10-11:30:
Carving station: with in-house dry-aged striploin with demi glace, butter roasted maine lobster tails, salmon roulade with shellfish mousse & lobster cream, truffle mash potato, fresh dinner rolls, squash salad.
Pasta station: Seafood risotto with scallops, shrimp, crab, clams, tomato, fresh orechiette pasta bolognese.
Slider & Flatbread: Halifax beef slider, crispy chicken slider, truffle mushroom fontina flatbread, squash and duck confit flatbread.
Dessert 10-12 am: Assorted mini desserts.
225 River St
Hoboken, NJ 07030
This Christmas Eve and New Year’s Eve, lovers of Mexican cuisine can enjoy refined Mexican fare at Casa Bond, a new, hot dining destination on the Bowery.
On Christmas Eve, Casa Bond will be open from 5 pm to 10 pm.
On New Year’s Eve, Casa Bond will have a DJ, party favors, and a Champagne toast at midnight. Casa Bond will offer their regular a-la-carte menu from 5 pm to 8 pm, then transition to two formal seatings for the prix fixe menu, offering seatings at 8 pm and 10 pm. The party will continue into the night after the midnight toast, and Casa Bond will close at 2 am.
334 Bowery
New York, NY 10012
Restaurant Yuu, who was recently awarded one-Michelin Star, is the only new Brooklyn restaurant to receive a star. For Christmas Eve, Christmas Day, and New Year's Eve, Chef Yuu will showcase tasting menu, about 15 courses, which highlights a Wagyu Fillet Wellington with a layer of minced Wagyu with mushrooms, a layer of foie gras and a later of Wagyu filet, all wrapped in spinach and baked in a pie crust, served with Sauce Périgueux, a sauce made with red and port wine. We shared more about them in our feature Athleisure List in the JUN ISSUE #90.
Optional wine and tea pairings to the tasting menu are also available.
Executive Chef/Owner Yuu Shimano is a creative powerhouse and consistently showcases seasonal produce and proteins at the height of their seasonality, presented artistically with inventive French and Japanese flavor combinations through the lens of his vast fine dining experience.
In addition to its regular offerings, courses from the tasting menu include, but are not limited to are:
Consomme
King crab with celeriac and citrus
Uni
Langoustine
Abalone
Filets de Poisson en Écailles Croustillantes (Fish Filets with Potato Skin) using amadai fish
Abalone risotto
Strawberry dessert
Seating times are at 5:30 p.m. and 8:30 p.m. with 18 guests each. Reservations are available on Tock.
Restaurant Yuu is also offering stollen (“Christmas specialties like fruitcake and panettone”) which is available until Christmas Day.
55 Nassau Ave
Brooklyn, NY 11222
Offering a regal dining experience this holiday, Chef Guo, takes diners on a cultural culinary journey. Chef Guo inflects his expertise on traditional Chinese dishes modernizing them and creating a healthier, more nutritious version, using organic and daily sourced ingredients.
Situated discreetly in the Randolph House luxury residences, diners are greeted by a server dressed in a traditional red robe and are transported to an intimate dining room that resembles an imperial courtyard.
The dining room accommodates just 10 for each seating, and the servers take their time to carefully explain each dish, its ingredients, and the story behind its invention, creating the atmosphere of a private dinner party.
The menu offers an exceptional 19-course Imperial Chinese Tasting Menu that features innovative dishes crafted for each seating.
Chef Guo has reservations for its 19-course Imperial Chinese Tasting Menu available, with exclusive seatings at 6 p.m. and 8:30 p.m. on Christmas Eve, Christmas Day, New Year’s Eve, and New Years Day.
You can book your reservations here and see their full menu here.
135 E 50th St
New York, NY 10022
Kintsugi Omakase, an understated, fashionable sushi atelier that is tucked away in Soho, will be offering a one-of-a-kind Normandin-Mercier Christmas Cognac, which dates back to 1876, for the holidays. Edouard Normandin reserves one barrel for this special Christmas Cognac and produces 250 bottles each year. For more information on this very exclusive cognac, please visit the website here. The cognac will be served at $28 per glass.
For Christmas Eve, Christmas Day and New Year’s Eve, Kintsugi Omakase, small jewel box sushi counter, will be serving two tiers of omakase:
Kintsugi Experience: 20-courses for $195
Soho Experience: 17-courses for $155
The tasting also includes a sushi chef’s choice of handroll, gourmet miso soup, tamago and a seasonal dessert. Executive Chef Victor Chen (formerly of New York Sushi Ko) creates imaginative starters with exciting flavor combinations and uses locally sourced fish, enabling for a broader selection.
Another holiday special being offered is a Winter Beverage pairing for $85 per person that features a five-glass paring of new sake and wine, which will rotate weekly.
Seating times are at 5 p.m., 7 p.m. and 9 p.m.
28 Grand St
New York, NY 10013
IG @kintsuginyc
Tsubame, the Tribeca-based Kaiseki-inspired omakase from Michelin-recognized Executive Chef Jay Zheng, will be open to ring in the New Year.
Far from your typical omakase experience, Chef Zheng creates masterfully plated Japanese dishes derived from ultra-seasonal ingredients and fish sourced from Japan. Central to Chef Zheng's preparation is the rich culinary concept of Shun, the use of ingredients at their peak seasonal freshness, allowing each dish to be both the best-tasting and most visually appealing.
In a succession of 8 courses, Sakizuke – the amuse bouche – launches the meal. Chef Zheng’s Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.
Another highlight of the Chef’s curated menu is the Futamono (lidded dish) an A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, a tribute to the Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.
Tsubame is open on New Year’s Eve with two seatings at 5:30 p.m. and 8 p.m.
11 Park Pl
New York, NY 10007
IG @tsubameny
As the festive month of December is in full swing, Bohemien Bar, the chic cocktail bar in Brooklyn Heights, is employing a “12 Days of Christmas” themed happy hour from 5-7 p.m., Sundays through Thursdays throughout the entire month of December. The happy hour will feature their Holiday Cocktails, as well as their Cheese and Vegetable offerings especially priced at $12, to commemorate the popular “12 Days of Christmas” holiday song.
Bohemien Bar, outfitted with cheerful holiday décor for the season, has a lineup of winter-themed cocktails, including, but not limited to:
O Sanctissima intricately blends Tequila, spiced cider, vanilla, lemon juice, and dehydrated carrots, served in a cute snowman mug.
Dulce Besos, served in a fun gingerbread man mug, is a hot-chocolate-based drink with mezcal, Madeira, cayenne powder, and toasted marshmallow.
New Order presented in a festive Christmas tree, mixes gin, apple brandy, quince, ginger, lime, and juniper smoke.
The Cheese selection highlights the Baked Brie with herbs de Provence, while Beet Dip with Labneh and Walnuts and Crispy Zucchini with smoked paprika aioli showcase the Vegetable section.
Bohemien Bar’s “12 Days of Christmas Happy Hour” is a get-away for all weary shoppers and those seeking to relax after a day of taking out-of-town friends and family holiday sightseeing.
97 Atlantic Ave
Brooklyn, NY 11201
IG @bohemienbar
New York’s iconic Li-Lac Chocolates, is celebrating its 100th Anniversary and has been enjoyed by generations of locals, tourists and celebrities including Martha Stewart, Andy Cohen and Emma Stone among others. Manhattan’s oldest chocolate house, Li-Lac, has remained true to its tradition maintaining the same single-minded focus on product quality. Its confections are handmade daily in its Brooklyn Factory using many of the original techniques and equipment from 1923.
With the holiday season quickly approaching, Li-Lac Chocolates makes for the perfect gift idea. They have a broad selection of specialty molds and gifts, now offering more than 120 items making it one of the largest selections of gourmet chocolates in the world.
A few gift options, but are not limited to, include:
Christmas: Spectacular Christmas Basket: assortment of 12 gifts
Limited-Edition Vintage Recipe Gift Box: 1/2 lb. each of four original recipes created by our founder in 1923 (A special box created for its centennial celebration)
Chanukah: Treasure Chest Filled with Gelt: approx. 20 pieces of Gelt
New Years: Giant Champagne Bottle: 32’’ tall and weighs approx. 11 lbs
For those looking for an impressive business gift or a present for your special someone, Li-Lac allows you to create and customize your own chocolate mold here. To view a variety of gift boxes and baskets for any occasion, click here.
Store locations: Industry City/Brooklyn, Greenwich Village, Bleecker Street, Chelsea Market, Hudson Yards and Grand Central Market.
Ships: via FedEx in the United States and Canada.
Read the latest issue of Athleisure Mag.
We're excited for this month's cover as we have a powerhouse couple that is known for dominanting the beach and the water! We have Beach Volleyball great, Gabby Reece. We always enjoyed seeing her on a number of her Nike commercials, gracing the covers of Elle, and being in a number of shows appearing as herself. As someone who modeled, performed during her matches, is a TV personality, fitness/wellness expert and continues that passion of wellness with her podcasts, projects and is the Co-Founder with her husband Laird Hamilton with their brands that include Laird Superfood, Laird Apparel, and XPT (Extreme Performance Training).
Laird Hamilton is the ultimate waterman, pioneer in action sports (he is known for crossover board sports including being the co-inventor of tow-in-surfing, stand-up paddle boarding, and hydrofoil boarding) and big wave surfing legend! He is an inventor, author, stunt man (he performed the stunts in James Bond's Die Another Day in the opening sequence), model, producer, TV host, fitness and nutrition expert, and adrenaline junkie. His passion for wellness and nutrition, led him to him Co-Founding Laird Superfood.
Last fall, we talked with Gabby Reece and we knew then that we'd love to have her and Laird together to find out more about them, their businesses, their assortment, how they navigate their coupleship in business and their partnership.
ATHLEISURE MAG: It is so great to be able to chat with you guys! We had the pleasure of chatting with Gabby last fall and we were talking about power couples, so it’s great to have you both! As she knows, Athleisure Mag’s Co-Founders are also a couple so it’s good vibes all around.
GABBY REECE: Hello!
LAIRD HAMILTON: Well yeah, you know, mixing work and pleasure is always dangerous!
AM: It is always dangerous; it can definitely be tricky cocktail.
LH: It can be or it can be all natural!
AM: Well there are moments on each side depending on the moments we're caught in!
It’s exciting to be able to talk about Laird Superfood and the businesses that you both have together. I know that readers will be so excited as well. The last time I chatted with Gabby, we talked about her background and career. So to catch our readers up, when did you fall in love with surfing and what do you love about being an iconic waterman as you’re so talented?
LH: Well, I think that my relationship with the ocean and water happened very early. My mom had stories of me crawling towards water before I could walk. So I think that I was just drawn to water and I think that that’s pretty natural because we are water. So my kind of relationship with water started before I could remember and then my surfing, I think that I had my own board – I mean usually I had pieces of boards because in those days, there were no boards for kids. There were no boogie boards or anything like that. Usually, you got a piece of a broken board from an adult and then you made that your board! So, I always just thought in terms of swimming and surfing, that was what you did and that that was what everybody does. So if someone said, “I don’t swim,” when I was younger, I felt like saying that you don’t swim was like saying that you don’t walk.
AM: Right!
LH: Yeah, it’s like, “is there something wrong?” But yeah, it’s in my foundation.
AM: That’s amazing and what was the moment when you realized that you both wanted to launch these businesses together? How did it take place and how did you decide on who would do what?
GR: Well, in the case of Laird Superfood, well most of our businesses actually, were almost accidents. Laird Superfood was not on purpose. It was based on a drink that Laird was making in our kitchen and shared with his friends before they would train and go out in the water.
One of these friends would ask what’s in it and how much it was. One of our other friends who is the other Co-Founder, is a serial entrepreneur and he thought that if Laird benefits from it and he was feeling this, maybe we can create this for other people and so Laird Superfood was created in 2015 around the premise of Laird originally sharing something that was working for him.
LH: Yeah, and I think that our desire to have businesses had stemmed before that. I think that just being athletes and then I would kind of say, supporting other businesses as you evolve, I think that it is only natural that you would want to go into as I describe – being your own sponsor.
AM: Oh yeah!
LH: So once you build your brand to a certain level, it was like, “ok, we’ll go into business,” but like the businesses themselves came organically like Gabby said. It either came through a habit we had or some other practice that we were doing and that seemed the easiest given the authenticity. So, it was real authentic and it was not something that seemed like we were making something that was a departure from our philosophy and our beliefs which I think is really important because then everything becomes a lot easier because you’re not trying to learn how you’re going to support the business. You’re already naturally doing it.
GR: Our roles were almost an extension of how our everyday lives go. I think that we naturally have different strengths and things that we lean into and those showed up as well in the business. So on the business side, Laird is one of the gatekeepers and he is the creative and always curious and messing around with concoctions if you will.
LH: It’s like we built a house together and that can either get people to be in a deeper relationship or not be in one after depending on people’s roles. I think that it’s similar in that the businesses are similar to building a house. I’m all about the structure of it, how strong is it, where’s the drainage and Gabby’s into the aesthetics like in the situation of Laird Superfood, I’m about the function of the products. Gabby is about the flavor and the taste of it. She makes the house look pretty and taste good, it’s wonderful. I’m like, “ok, does it support me, does it do the thing and how does it all work?” Then there’s also some overlap, but that’s kind of the basis of our teamwork.
AM: Well I’m a huge fan of the Hydrate + Electrolyte Coconut Water packets and the Prebiotic Daily Greens. Those are my 2 favorites. I’m not a coffee drinker. How do you guys decide on the types of products that will be in the Laird Superfood assortment?
GR: Well, a lot of this was an extension. First of all, it’s always a commitment to the ingredients. So whatever it’s going to be – it’s going to focus on can we make this with a value, make it taste great, and still follow our guidelines for real ingredients. With something in the case of the Hydrate On the Go, and the greens they are good as there's a lot of gaps in people’s nutrition. We are huge advocates of being able to get everything from your food, that’s what we want from you. It’s pretty hard to do with the quality of our soil and hence, that’s the greens. Hydration is – a lot of times, things that are on the market are really loaded with sugars and things like that. So we thought, “ok, people are really looking for high quality hydration without a ton of added sugar. That made a lot of sense and that really stems from Laird’s deep relationship with drinking coconuts himself! He'd come in from surfing and literally cut a coconut down in Kawaii and hence, the freeze-dried coconut at the source and adding some of the minerals.
LH: And also the philosophy that the ratios in nature are perfect. When you start trying to play with those, I think that you run into trouble, so like Gabby said, I think that we implement the kind of values such as adding in whole food ingredients or food-based ingredients. Your body is more used to those things and so it’s not like, “what’s this foreign object?” It doesn’t have to pull away from and take away from your own body’s health in order to deal with it. I think that that’s one of the places in looking at areas where people are lacking in their diet. We’re looking at the convenience of it, how easy is it – you just put it in there and you drink it. We’re looking for areas in people’s lives where we can best benefit them so we look at their daily rituals. That’s the philosophy of the brand. It’s a daily ritual and you know that you’re going to have to hydrate, you know that you’re gonna at some point need some snacks. We’re going to make bars. I’m not a huge snacker myself, but people are gonna snack, so can we supply them with good things on a daily basis? Again, one of the values is if you’re doing something everyday, that you really wanna try to make that a good habit.
AM: Right.
LH: Because it’s a culmination over time. So a little bit of good over a long time is a lot of good! A little bit of bad over a long period of time is bad. I think that sometimes we think that it’s a little bit of bad so it’s not a problem because it’s a little bit, but then you’re like, “well yeah, a little bit all of the time can eventually accumulate.”
AM: It starts stacking.
LH: Yeah, there’s some stuff in there.
AM: As we’re in the fall and we’re looking towards the holiday, are there any products that are new that are going to be out?
GR: Well we have some incredible instant products –
LH: Ooo yes. So we make chai – we make Instant Chai, Instant Matcha –
GR: Pumpkin Spice –
LH: Pumpkin Spice will be the holiday –
GR: And then Peppermint Mocha.
LH: Peppermint Mocha, yes.
GR: We’ve got some grown men around here who swoon for that stuff, so the thing that I love about these products is that they’re seasonal and we want to honor that people really love these flavors and these traditions. Like it reminds them of the holidays, but we’re able to do it in a way that the ingredients are excellent and you don’t have to sacrifice that experience. So we have it in pumpkin, we have it in a lot of things.
LH: Multiple!
GR: We have it in instant products, a creamer, a bar, and our liquid creamer as well.
LH: We’re going hard after the pumpkin spice! I mean, it’s something that I really enjoy and I think that I may have eaten a few whole pumpkin pies during Thanksgiving over the years haha!
AM: What are your favorite foods that you like eating from your brand?
GR: Well for me personally, I’m not a matcha or a chai person, but our people who love matcha and chai – we have a high quality matcha and really great chai. But for me, I’m using obviously the coffees and creamers. I personally, go for the mocha, Laird is a turmeric guy.
LH: Believe me, hers is not a coffee, it’s a hot chocolate that happens to have coffee in it, but you wouldn’t know it’s coffee in it.
GR: When we travel, we use our instant products. So, the instant latte, what’s great is that people who are now working in the office, all you have to do is add hot water. So, we have all of these incredible flavors and let’s say you’re on an airplane and you’re hungry, but you don’t want to eat that airplane food. It really curbs you.
LH: Yeah, the convenience of the powders, especially the instant products, makes it simple. You just get a cup of hot water. I’ll go into a lot of coffee shops where I know that I won’t be able to get a cup of really good coffee without just burying it in a bunch of sweeteners to cut how bad the coffee is. So, I’ll just get hot water and add that product to it. But the bars, the greens – Gabby is on the greens.
GR: I use the greens in the morning.
LH: All the time –
GR: I use the greens in the morning first thing. So, most of us are dehydrated in the morning because hopefully we have been sleeping for 8 hours. So, the way that I use the greens is that I put it in water first so that I can get that big glass of water which we need to do anyway. But because there’s no fillers in the greens and things like that and Laird mentioned the ingredients, your body does know what to do with it. I always feel like I’m on an empty stomach and I can just get everything in there.
LH: I like to use mine in a meal.
GR: Yeah, so, we’re opposite.
LH: Yeah, I like mine in a meal, because I’m already in digestive mode.
GR: Yeah.
LH: So, I’m going to digest and of course, the hydration products are always good after training, before training.
GR: That’s really important too for people to go to bed hydrated, especially women – hydrated. It’s hard on our hearts, literally to be dehydrated. The stress that it causes increases even more when we’re sleeping. It’s really important as a reminder in general however people want to be able to hydrate.
AM: Are there product categories that you don’t have now, but you are looking to add to the brand? Like if you had a wish me list?
LH: Well we’ve had, yeah, a list that we are considering like baked goods. It’s stuff that we have dabbled in before. So there are other areas that we are interested in. The truth is that we have a quite a few categories within what we have already to continue to develop. Because, you know, the greens, the bars, the creamers, the instant fuel products – there’s always another flavor too!
GR: And our coffees are excellent and also –
LH: Yeah!
GR: It’s been fortunate that that has been expanded so that we can add adaptogens and other nutrition into the coffee itself. So again, finding these little ways to sneak in the good stuff without compromising –
LH: We’re doing whole beans and ground. We’re already working on some samples for some instant coffees as well. We have the instant lattes, but we were also looking at the instant coffees as well just because of the convenience and I think that people really enjoy instant coffee because you get a faster absorption.
GR: Yeah. And we learned one thing from business for sure, which is to try to focus a little bit and to do a good job there. So, I would say that although we have all of these things that we really love, we’re also trying to offer and to educate our audience and to do a good job with what we have right now.
AM: We can imagine. Tell me about XPT. We were looking at it in prep for this interview and there are so many things that are around that and you have an event coming up – your retreat. Our readers would be interested in hearing about this as well.
GR: So XPT is -
LH: Sort of another one of those –
GR: It’s an extension of what we were naturally already doing with our friends at our house. A very close friend of ours that we work with said, “you know, we have to figure out how to condense this and you can share it with people over periods of days.” So, XPT was born and the pillars are Breathe, Move, and Recover. We would also put in there “To Connect.” That’s the thing, you can be perfect, and move everyday all day, but if you’re not connecting with other human beings, it’s a real no go to your health and sense of fulfillment. So XPT, we have incredible people that we work with and people come and see us for 2½ days. We do pool training, breathing, all mobility, and all of those things.
LH: Heat and ice!
GR: Yes, heat and the ice.
But now, they’ll be opening up XPT sort of recovery centers so that people wherever they live, they’ve been curious about seeing the heat and ice and some mobility.
AM: That sounds fantastic! How do you guys do all of this while being partners, married, and having children?
LH: We still don’t know if we’re going to survive! Right now, we’re just holding on.
GR: Like yesterday, we had a bumpy day yesterday –
LH: I had a bumpy day!
GR: You could just feel – I mean it’s we, it’s collective. You can feel that you have so much going on that maybe in Laird’s case, he’d rather and not be away from his family, but he’d rather be surfing or out in nature and not be running around on a freeway. For people like Laird, that takes a real toll on him. So it’s just – you know what it is about any relationship? How does each person get to satisfy their own sort of mission and calling and then how do you bring that together? But also how do you go about putting your children first and simultaneously still have that conversation about what you need. It’s just a dance.
LH: Well, I think that, listen, we both have a certain work capacity so we have a certain volume of work that we’re capable of doing. When you take care of yourself, you eat well, and you train hard and you have good community and relationships and get along, you expand your capacity. So now, you can even handle more volume and then if you’re cutting out a lot of stuff that is unnecessary and you’re not putting in a lot of time –
GR: We say no. We say no a lot.
LH: Then if it’s not important to you, then you’re not concerning yourself with these things that would take up the volume. I think that that allows you to go in and to be more productive.
GR: Yeah.
LH: And then a lot of it is the quality of the the work too. I mean you could just take any one of these situations and put all of your focus in on it, but more isn’t always better right?
AM: Absolutely.
LH: It’s like having that high quality impact and then shifting to the next thing. I think that both Gabby and I by the nature of our careers have had to be very versatile and do a plethora of different things in order to survive. Then it almost becomes how you are. You know, you’re interests are such that you need that stimuli to keep you going and so in a way, for me, we wouldn’t be – we couldn’t not be doing it like this. This just seems natural and from the outside, you might be saying, “how do you do all of that stuff?” But you know, again it has to do with the fact that we have worked our way towards this. Gabby will say about our children, “that they’re such troopers and it’s amazing!” I go, “yeah, but it’s like we trooped them.” We took them and included them in the way that we have navigated our schedules and we’re the same way. We’ve been doing all of this stuff, flying around, we’ve been dealing with all of these things.
GR: We used to step on each other’s toes occasionally. And you’re always learning.
LH: Always.
GR: There are phases and chapters. So being adaptable and I also know that this is cliché, but it's about the best that you can in occasionally being able to get that distance so that you can appreciate either your life, or the problems that you’re solving, but also your partner and the fact that like on the days that it’s crazy, you go, “and everybody’s healthy!”
AM: Exactly!
GR: It’s just trying to constantly recalibrate and everybody talks about gratitude, but really to find ways to feel that and to experience it - it really makes everything easier!
LH: Yeah! And well getting sleep! Yeah – you know just pull it back for a second.
AM: Yup!
LH: Let’s eat good, sleep, workout and I mean get the foundation. Because that can really allow you to endure some stuff.
AM: It’s such an honor to be able to talk with both of you as we’ve been fans of yours for years and to hear how as a power couple you continue to inspire, fuel, and push the boundaries it’s been a great time hanging with you guys!
LH: Let’s eat good, sleep, workout and I mean get the foundation. Because that can really allow you to endure some stuff.
AM: It’s such an honor to be able to talk with both of you as we’ve been fans of yours for years and to hear how as a power couple you continue to inspire, fuel, and push the boundaries it’s been a great time hanging with you guys!
GR: Thank you so much!
LH: Absolutely and what do we say, Aloha!
IG @gabbyreece
PHOTO CREDITS | FRONT COVER Philip Dixon | PG 16 - 33 Courtesy Laird Hamilton + Gabby Reece | PG 34 + BACK COVER Anne Menke |
Read the OCT ISSUE #94 of Athleisure Mag and see FORCES OF NATURE | Laird Hamilton + Gabby Reece in mag.
We love this time of year as the fall is the best of both worlds in terms of weather, wearing fun layers, and enjoying the change of the seasons before the madness of the holidays! Here in NY, you also know that the Food Network New York City Wine Food Festival presented by Capital One, takes place over 4 days where you get to enjoy a series of events from signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Last month in our SEP ISSUE #93, we shared the events that we would be attending and let you know that we would give you a recap of those jam packed days! In addition, we also had interviews with various chefs, from those that have restaurants here in NYC as well as some of your favorite chefs that are food personalities on Food Network as well as others.
We kicked off Day 1 of this festival at the Sip + Savor: A Happy Hour Hosted by Chef Antonia Lofaso (DAMA Fashion District, Scopa Italian Roots, Black Market Liquor Bar) and Chef Brooke Williamson (Playa Provisions, Food Network's Bobby's Triple Threat and Tournament of Champions Season 1 winner) at Harbor NYC Rooftop. We were able to try a number of restaurants as well as spirits and beer at this event. We had our eye on a number of dishes and restaurants, but before we got into it, we sat down with them to find out about how they enjoy being at this festival, the event they're participating in and how they keep their energy going between running their restaurants and hosting/judging/competing on a number of their shows!
ATHLEISURE MAG: It’s so exciting to be able to talk with both of you guys. Why are you excited to be at this festival?
CHEF BROOKE WILLIAMSON: I mean, what’s not to be excited about? There’s food, there’s beverages, there’s people, and there’s music! When you walk into a room like this, you feel that energy and it's like - you know that everyone is excited to be here! People have been DMing me for MONTHS that they have gotten their tickets and that they’re so excited to be here and that they will be able to be part of the festival and so it’s one of the most fun festivals that we’re able to do.
CHEF ANTONIA LOFASO: It’s one of those things where NY is so spread out. So the festival kind of just brings everybody together!
AM: Absolutely!
CHEF AL: Obviously there’s great food so to be able to celebrate that with all of the different people that are participating is such a great thing. It’s great that all of food is celebrated. I love seeing the mom and pop chefs, and yes there are big chefs with big names and that’s the draw. But there’s also an opportunity for young chefs and small brick and mortars all over from Queens to Brooklyn and all over to be able to showcase themselves!
CHEF BW: I think it’s so cool that we get to host an event and that we get to walk around and get to showcase the people that are local and they can enjoy our Shrimp Po Boy dish that we created!
AM: Well, our readers love both of you guys! They love seeing you on Bobby Triple Threat, Chef Brooke, and they love when they see you on Guy’s Grocery Games, Chef Antonia, as well as a number of other shows that you’re on!
How do you guys keep all of that energy to be on those shows cooking, competing, and judging people?
CHEF BW: We were actually just discussing a show that we are currently shooting and it really comes so naturally! We have this sort of inherent competitive spirit that brings it out of us! We both took a Red Eye here last night from shooting a show. We came in this morning, but like, the moment that we hear about some kind of news on what's going on, I want to be part of it! We want to know what we’re doing and how we’re part of it!
CHEF AL: I think our energy comes from an unnatural place!
CHEF BW: Oh yeah! For sure!
CHEF AL: I mean we’re talking with you which is an athletic magazine right?
AM: Yes Athleisure Mag is all about the intersectionality of athleticism, sports, fitness, style, food, entertainment, music, wellness, etc. We just have Chef Michael Voltaggio as our cover a few issues back!
CHEF AL: That’s awesome! We are also very big on taking care of ourselves and eating correctly, exercising and working out! Because honestly, to be able to keep the schedules, it’s impossible to do. I mean Brooke runs 50 miles a week.
CHEF BW: I do.
CHEF AL: Yeah, you do! I lift 400lbs.
AM: I mean …
CHEF AL: We’re on opposite ends of the fitness pole, but we get it in.
CHEF BW: It’s definitely necessary to keep our schedules on track by focusing on our fitness.
AM: Well we know that you’re a huge Peloton fan as we interviewed you a few years back!
CHEF BW: I actually graduated from the Bike and now am on their Treadmill. When the Treadmill came out I was so excited about that! I will say that it is the most motivating equipment that I have ever used!
AM: Since both of you have restaurants, what are 3 amazing dishes at your restaurants that our readers should be checking out for THE 9LIST 9CH3FS?
CHEF BW: Ha! Do you want to pick a dish from each of your restaurants?
CHEF AL: Yeah that works! I would say that if you’re going to Dama which is my Latin inspired place downtown, there’s the Seafood Tostada – it’s like octopus, shrimp, calamari, pickled chilis, avocados, and lime juice. For me, it’s refreshing, I love the seafood and the creaminess from the avocado. We have these really beautiful heirloom tortillas. Scopa’s got to be the Ricotta Crostini with housemade ricotta, rosemary, chili, olive oil, and ciabatta that’s the thing.
CHEF BW: Wait, you have to also add the Arancini to that as well!
CHEF AL: Ooo yeah, definitely Arancini is our giant rice ball, you can’t go wrong with that.
AM: Mouth watering!
CHEF BW: I have a seafood restaurant, but it also has a couple of different extensions so we have an ice cream shop, a whiskey bar, I mean, our menu is very seasonal. We just changed 7 items on the menu, but I would say that there are items that don’t change. One of them being the Fried Crab Claw Pop, it’s a big crab cake wrapped around a snow crab claw.
CHEF AL: And it’s fried!
CHEF BW: Yeah, it’s fried and it’s with our house hot sauce. We have ice cream flavors that change all of the time.
CHEF AL: Wait, you have the best Lobster Roll though!
CHEF BW: You think so?
CHEF AL: I love it!
CHEF BW: People have been coming for our Lobster Rolls since we’ve opened.
CHEF AL: Oh, I love it! I come for the Lobster Roll and your Shellfish Tower! If I’m going, I’m going to your restaurant, I’m going for your Seafood Tower! I like it and it’s the best!
CHEF BW: Well it does have those Peruvian Scallops which are the best and probably my favorite part of the tower!
IG @chefbrookew
There were a number of intimate dinners that took place throughout the NYCWFF! One of the key events was a sit down dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York as part of the Air France Dinner Series. Chef Alain is known for having a collective of 20 Michelin stars and was the first chef ever to have 3 Michelin stars in 3 different cities at the same time. He invited esteemed chefs to celebrate the 15th anniversary of his his bistro, Benoit which is modeled after ithe original in Paris.
He invited Emma Bengtsson (chef of Michelin starred Scandinavian superstar restaurant, Aquavit), Jean Francois Bruel the corporate chef for Daniel Boulud), James Kent (Michelin two starred, Saga), Eunji Lee (acclaimed pastry boutique, Lysée), Pascaline Lepeltier (Guest Master Sommelier), Alberto Marcolongo (executive chef of Benoit), and Stefano Secchi (the executive chef of cutting-edge Michelin Italian eatery, Rezdora).
We wanted to talk with Chef Daniel Boulud who was at the event to find out about participating at a number of events this year at NYCWFF as well as his 9M3NU at Boulud Sud for THE 9LIST 9M3NU.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF DANIEL BOULUD: It is important to give back and it is always my pleasure to be involved in NYCWFF. Lee Schrager and his many years of support to God’s Love We Deliver and bringing us all together is what it’s all about!
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF DB: There were a number of events that I was honored to be part of! The brunch hosted by myself and extra special guest Martha Stewart at the Blue Box Café was such a treat! It was an honor to be part of the 15 year celebration of Benoit with a collaboration dinner with Chef Alain Ducasse and other amazing chefs! It was also great to host at Boulud Sud with a Mediterranean menu with bubbly pairings by Perrier Jouët. With so many dishes that were created, I’ll share the Pithivier of quail, squab, and duck that was at Benoit.
AM: Chef, we have had the pleasure of eating at your restaurants and we’re such a big fan of Boulud Sud as we love Mediterranean cuisine. What are 3 dishes that we should enjoy when we come in to dine?
CHEF DB: Three must-try dishes are the Mediterranean Mezze, Snake River Farms Wagyu Bavette, and our Gâteau an Miel.
Down in the Meatpacking District, Partner and Culinary Director of Fig & Olive, Chef Alain Allegretti and Chef Akhtar Nawab hosted another Air France Dinner Series. We talked with Chef Alain about being part of this year's NYCWFF and to share what we should enjoy when we come to visit Fig & Olive.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALAIN ALLEGRETTI: This is always an exciting time in New York City. NYCWFF always brings excitement to the city's culinary landscape while highlighting all the amazing and talented chefs with delicious food the city has to offer and I being a part of this is a great thing.
AM: Tell us about the event and dishes that you created that attendees were able to enjoy!
CHEF AA: For this year's event, I got to share the kitchen with my good friend and very talented Chef Akhtar Nawab. Guests were treated to a culinary journey that was Latin-inspired while embracing the flavors of the South of France.
For the entree I created a Riviera Stuffed Calamari with black ink rice, scallops & rice chicharròn, mojo picot and the dessert were French Macaron Ice Cream Sandwiches in salted caramel, pistachio and lemon saffron.
AM: As the the Partner/Culinary Director at one of our favorites, Fig & Olive, for our next visit, tell us 3 dishes that we should try or share with friends and family.
CHEF AA: Three must try dishes are the Amalfi Seafood Risotto, the classic Steak Frites and the 2lb Whole Bronzino.
Day 1 was a great way to ease into the first of 4 days. Day 2 took us to Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator - Grand Tasting at Pier 76. It was a gorgeous day and we were there for nearly 5 hours sipping sake, wine, beer, spirits and a number of sweet and savory options. We kicked off the day talking with Chef Philippe Chow of Philippe by Philippe Chow. His namesake restaurant is on the UES and downtown in NYC as well as another location in Washington DC. We took a few moments to chat with him.
ATHLEISURE MAG: How excited are you to be at this festival today?
CHEF PHILIP CHOW: It’s so exciting to be here to see all of the people and for them to try my food! It’s a beautiful day and it makes me happy to see everyone’s smiling face.
AM: What are you making today that everyone will be trying?
CHEF PC: Today, people will enjoy our Chicken Satay!
AM: We’re fans of your restaurant and have had great meals there. For THE 9LIST, what are 3 dishes that you love that is at your restaurant?
CHEF PC: Well I like the Chicken Satay, the Peking Duck, and our Kung Pao Chicken.
It was an honor to talk to Chef Philippe Chow, a noted culinary figure and we'vewhere we've been to his restaurant a number of times. We were very excited to make our way to Archer & Goat's booth as we have covered them previously in our MAY ISSUE #89 of Athleisure Mag in our beloved feature, The Art of the Snack. As is the case when you're at the festival, there tends to be one dish that is served and thankfully, we were treated to the A&G Hot Chicken Sliders which is on their brunch menu in Harlem. We can't say enough about the dance between sweet and savory! There's something about pickled strawberries, arugula, and maple aioli. We paired it with our soju cocktail from iichiko Shochu. Although it was a substantial serving, you need to check them out at their restaurant for the full size! Clearly it was a favorite as they served over 2,000! So we had to find out a few things from Chef/Owner Alex Guzman of Archer & Goat.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALEX GUZMAN: NYCWFF is a great event that helps highlight the great diverse dining culture of NYC - we were proud to take part in the cornerstone event, the Grand Tasting, this year alongside a host of other very talented chefs. It gave us a great opportunity to showcase our unique cuisine in front of other food professionals, the media and influencers.
AM: We enjoyed waiting in line to try the dish you created! Tell our readers about the event you were in and the epic dish that you created that attendees were able to enjoy.
CHEF AG: At this year’s NYCWFF event, we served our hugely popular A&G Hot Chicken Sliders with pickled strawberries, maple aioli, and arugula on a potato slider bun … Spicy, sweet, tart with a satisfying crunch of the fried chicken, these sliders are a mini version of our Hot Chicken Sandwich that we serve for brunch.
AM: As you know, we enjoyed having you in our feature, The Art of the Snack! If THE 9LIST 9B-L-D were to come over to your house for breakfast, lunch, and dinner, what would be 3 dishes that you would make for us?
CHEF AG: I am not a big breakfast person, but love to start the day with an espresso or homemade chai with a freshly baked cookie to dunk. Nothing like a sugar caffeine buzz to kickstart the day! For lunch, I love to make sandwiches. One of my favorites is hanger steak marinated in chimichurri, with great crusty bread slathered with our panch phoran mayo. For dinner, one of my favorite meals to prepare is a whole roasted fish such as a red snapper or branzino, with a spicy, herby and lemony relish. A serving of buttery rice on the side because as a Latino, nothing feels more homey and soulful than a meal with rice.
The Grand Tasting had so many great moments, but one that stuck out was when we went by Dos Hombres' booth which was a cart where you could sample their mezcal - which is one of our favorite spirits. We happened to see Co-Founders, Bryan Cranston (Breaking Bad, El Camino, Your Honor), and Aaron Paul (Breaking Bad, Westworld, Black Mirror) who brought in good vibes around! In addition, we loved that Bryan handed us a cocktail which hit the spot!
IG @doshombres
Another dinner series that people enjoyed attending was a dinner hosted by Chef Franklin Becker of The Press Club Grill and Chef Joey Campanaro of The Little Owl sponsored by Ferguson as part of the Air France Dinner Series. The dinner took place at The Press Club Grill. We have been long time fans of Chef Franklin and wanted to talk about his participation at the food festival and what we would have if he made us Breakfast, Lunch, and Dinner.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF FRANKLIN BECKER: When an event such as the NYCWFF supports groups as important as God’s Love We Deliver, it is important that we as chefs participate.
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF FB: This year, I hosted a private dinner at my restaurant, The Press Club Grill. I partnered with my dear friend, Joey Campanero. People went crazy for my take on Crab Rangoon and my Buffalo Carrots. They also loved our Prime NY Strip Steak.
AM: If THE 9LIST 9B-L-D were to come to your house, what dish would you make us for Breakfast, Lunch, and Dinner?
CHEF FB: Completely depends on what you would like to eat. As a chef, I am in the service business and believe in making what my guests want to eat. That said, if it were solely up to me, I’d prepare Bagels and Lox for breakfast, a delicious salad for lunch and probably some simple pan roasted scallops for dinner.
Day 2 was perfection with the perfect blend of weather, food, spirits, and good vibes! Day 3 had a bit of twist with quite a bit of rain, but it didn't dampen our excitement because we were very excited about the events and people that we were going to interview! We would find ourselves kicking off the morning with one of the most epic brunches at the Oyster Bash Presented by Barnegat Oyster Collective and Go Fish Co. Sponsored by Modelo and Hosted by Tyler Florence at The Standard Biergarten which is part of The Standard Hotel in the Meatpacking District and the venue is outdoors, but under the highline! No matter how hard it rained, we were perfectly dry!
We enjoyed trying raw oysters, oysters we that were taken to the next level with caviar, chimichurri and so many savory twists. There were a number of cocktails and of course Modelo to enjoy throughout the event. We even got the chance to learn how to shuck an oyster which we never thought that we would do that!
We left this event to make our way back to Pier 76 at the Grand Tasting as we were going to chat with Chef Andrew Zimmern after his cooking demo which was at the Hex Clad tent. We have been fans of his shows for years whether he's talking about eating and cooking foods that we may not have thought to eat or opening our world up to how people in this country cook various cusines that are indegenous to their regions. Of course we wanted to talk about his involvement in this festival which has taken place for 16 years and that benefits God's Love We Deliver which assists NYers by cooking and delivering medically tailored meals for people living with chronic/serious illness since 1985.
ATHLEISURE MAG: I’m such a fan of yours chef as I’m from the Midwest originally.
CHEF ANDREW ZIMMERN: Right on, where?
AM: Indianapolis and there were 3 Minnesota based chefs that we’ve always said we especially love to interview Chef Justin Sutherland as well as Chef Yia Vang and now completing the trifecta with you is awesome! I know you’re originally from NY, but as you have made it your home and have highlighted foods of that region, we’re so honored to have you!
CHEF AZ: Right on!
AM: Why did you want to be part of this festival that is happening right now?
CHEF AZ: I’ve been doing it since day 1, since there was a festival here in NY, I have been involved. So it’s kind of hard not to raise money and awareness through food for the most vulnerable New Yorkers and as a New Yorker born and raised here, I’ve always thought it was important. Food people show up wherever there is a need and I have grown up in this business and have been cooking since I was 14 professionally, That’s when I did summers, after school, and so I don't know any other place to be.
AM: What do you feel is your focus when you’re cooking. You’re known for being a sustainable chef in using the entire item that you’re cooking and really just enjoying the food as a whole. It was great watching your demo at the Hex Clad tent and we’re going to have to make your Ponzu recipe.
CHEF AZ: It was great to share the demo with everyone and I’m glad you’re walking away with great tips!
Well it starts out with a little bit of selfishness and self-care. Food to me is yoga, you know? I really believe very very very importantly that there is a way to let go of the day and to focus on nothing but the food. In doing so, I’m not thinking of my 15 problems or issues at work, or what’s going on with a family member – I can just focus on the food. So even if I’m cooking all day at work, I can come home at 7 o’clock after a 12 hour day of cooking 8 dishes for a video series – I cook because it’s my self-care and I get to get rid of the day and get to have that night time at home. So for me, food really is a yoga for me. It’s a spiritual practice.
AM: I love that!
We have been talking to chefs all throughout about their menus. What is a Breakfast, Lunch, and Dinner item that you would make if THE 9LIST 9B-L-D were coming to your house?
CHEF AZ: Breakfast, Lunch, and Dinner. Well breakfast at my house would probably be Dutch Baby, you know the risen pancakes. The Germans call it Auflauf. It’s sort of a fun thing to do. In terms of my daily breakfast, it’s an Egg in the Hole. I cut a hole in the toast and I hard fry an egg in it because it’s one egg, one slice of egg. It’s a little bit of avocado and a little bit of fruits so it’s like a whole breakfast. I’ll make you a Dutch Baby and I’ll eat my single egg!
For lunch, I’m a big sandwich guy. I love sandwiches and I happen to have recently become a big fan of Curry Chicken Salad. There’s so many great ones. I keep a lot of meatballs and sauce and I have started freezing them in little tiny quart bags flat so that I can make meatball parm sandwiches any time of the day! So it will either be a Curry Chicken Salad Sandwich or a Meatball Parm kind of situation.
Night time at my house, it’s probably my grandmother’s Roast Chicken along with a seasonal veg or whatever we have. This time of year, I’m still throwing eggplants on the grill and seasoning it with a good ricotta, lemon zest, chili oil and mint. So a nice piece of roasted or grilled chicken and keeping that simple with a really robust salad. We’re getting into citrus season so it will probably be an endive salad with citrus vinaigrette so it would be bitter and sweet. With dessert, we’re in the middle of apple season so you get Tart Tatin which is my favorite dessert to make.
AM: You have successfully made us especially hungry!
IG @chefaz
Chef Andrew Zimmern has such a passion for what he does and giving back to people. So it was an honor to be able to chat with him as we attended Autism Speak's Gala back in 2019 where he was the keynote speaker. So to have some time with him was a treat.
We had one more event for the day which took us to ASPIRE at One World Observatory for Steak & Whisky Presented by Mohegan Sun Hosted by Robert Irvine. We've had the pleasure in chatting with him before, but we couldn't wait to taste what he created as well as to catch up with him again!
ATHLEISURE MAG: We’re so excited to interview you again! We’re big fans of yours. Why do you love being at this food festival?
CHEF ROBERT IRVINE: Well, I think that it’s the first food festical that allows people to get close to you and they’re the people that watch you on TV! The more that you get to interact with them, I think that this event sells out every year in about 12 mins! I want to be amongst the people so that they can tell me what they feel and what they think, right? I have a lot of fun. I work hard and I play hard, but I play for them!
AM: Right!
CHEF RI: They are my people and that’s why I love it!
AM: What dish are people trying that you made for tonight’s event?
CHEF RI: We’re making a Smoked Espresso Dry Rubbed Brisket. It’s a 16 hour slow smoked brisket on a parsnip puree with a charred scallion chimichurri sauce.
AM: THE 9LIST 9B-L-D has been delving into chef's favorite menus whether it’s at their restaurant or at their homes. So what would be a Breakfast, Lunch, and Dinner that you would create for us if we were at your home?
CHEF RI: So for me, I’m not home very often. I travel 345 days a year. So if you get to my house, you get oatmeal in the morning, then we work out and you get eggs. Then you get some kind of soup and salad. Then you get some kind of a protein in the afternoon and then we get fish at night. So, I mean, that’s how we go and again, I travel so much that my wife does most of the cooking.
Tomorrow (Oct 16th), I’ll be on the USS Eisenhower to Israel.
AM: Your schedule never stops!
CHEF RI: Yeah, one of my things is taking care of our military and our first responders. We’re in a sad time right now and we need to make sure that we bring the morale of those troops up! That’s why I’m going.
AM: Without a doubt!
Are there any upcoming projects that you would like to share that we can keep an eye out for?
CHEF RI: I will tell you that Restaurant Impossible is not dead!
AM: We were hoping to hear that Chef as we love that show!
CHEF RI: We may have left Food Network, but it is coming back in a bigger, better form on another network!
IG @chefirvine
Without a doubt, this event was so much fun from taking the elevator up and getting a virtual aerial view of what's in Lower Manhattan to being able to enjoy a number of steaks, whisky, and more! At one point Chef Robert became the life of the party by literally getting the attendees into the fun by doing push-ups, shots, and dancing! It was also great to connect with brands such as Old Parr and STK to find out more about them.
The final day, Day 4 still had amazing events that we were excited about attending! We made our way to the French Bistro Brunch presented by Grey Poupon and Hosted by Geoffrey and Margaret Zakarian back at The Standard Biergarten. It was a lot of fun to enjoy classic brunch bites from a number of restaurants as well as to enjoy cocktails that paired perfectly with it. It was nice to be in the area on a sunny day so that we could really take it in.
We were really excited about our final event at The Intrepid, Bacardi Presents JJ Johnson's The Cookout: Hip Hop's 50th Anniversary Celebration Featuring DJ Cassidy, Rev Run, DJ Ruckus, Ice-T, DJ Mick, Tamron Hall, & Angela Yee.
This event was truly about good vibes only. Of course there were a number of fantastic bites and sips, but the ongoing dance party was major as we celebrated coming together, food, and Hip Hop! It was a full on 3 hour+ party where we were all singing along, people busted out with the Electric Slide and you really felt how we were all there to be at an epic cookout.
It was 4 days and yet, it felt like we took a number of journeys. To be able to enjoy the culinary artists, chat with our favorite food personalities, to see a number of those who we have covered to catch up or to meet for the first time - it was an amazing event and we're excited to go again next year to do it all over again!
We enjoyed talking with these chefs and immediately following this portion of the feature you'll want to know a bit more as you plan your next meals and visits!
PHOTOGRAPHY CREDITS | PG 104 = 109, 113 - 114, 126 -131 Getty Images/Food Network New York City Wine Food Festival | PG 110, 121 - 125, 132 - 141 Paul Farkas | PG 117 Courtesy Archer & Goat IG | PG 118 Kimmie Smith |
Read the OCT ISSUE #94 of Athleisure Mag and see FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL in mag.
When you're covering a multi-day event, you're already seeing the city in a different light due to different locations, fun activities and in this case, a lot of food! When we knew we'd be attending an array of events at Food Network New York City Wine Food Festival presented by Capital One, we wanted to add a staycation component to our coverage and reached out to our friends at Concorde Hotel as we like that this hotel is focused on ensuring that you have a great stay by focusing on wellness and have only 4 rooms on each floor which provides you a suite experience as well as great views over the city. Being able to wake up to as well as to see the Chrysler Building out our wrap around windows each night was a lot of fun.
We also liked the ease of being able to head out easily whether we were hopping in an Uber or taking the subway since the stop was right there. We wanted to find out more about the hotel, amenities, and the neighborhood so that we could share with you what you need to know when you're planning your next stay! We sat down with Carlos Casanova, General Manager of the Concorde Hotel to find out more.
ATHLEISURE MAG: When did Concorde Hotel New York open?
CARLOS CASANOVA: In 2018, the Concorde Hotel became the newest boutique hotel in Manhattan’s Midtown East.
AM: The Concorde is an oasis in Midtown. Can you tell us about the design aesthetic of the hotel, common areas where guests can gather, who designed it, and the ambiance?
CC: Designed by Anthony M. Salvati, the hotel is categorized as a ‘sliver style’ building due to its tall and slender design. The design itself is 37 stories high with 4 rooms per floor. Our spacious rooms offer city views and a real taste of contemporary New York style.
AM: Tell us about Bonsai Tapas & Wine Bar. How does it change from the daytime to night?
CC: Bonsaii Tapas & Wine Bar is a new café in NYC located on the first floor of the Concorde Hotel New York. In the morning, you can find coffee and light fare. In the evening, the cozy café transforms into a chic NYC wine and tapas bar.
AM: What are other amenities/offerings that the hotel offers for guests in the common areas?
CC: The lobby bar lounge and outdoor terrace is a public area to all our hotel guests providing our guests a relaxing place to escape and enjoy a cup of morning coffee before work or treat yourself to an after-work drink with colleagues or friends. Our newly modern innovative state-of-the-art meeting room is located on the 3rd floor and is available to all corporate clients to rent during their stay for private meetings, zoom conference call or for social gatherings.
AM: Tell us about the gym.
CC: Our newly renovated gym is located on the 4th floor. It is fully equipped with Ellipticals, Spinning Bikes, Treadmills and strength machines.
AM: Your hotel positions itself as a wellness destination, tell us about the kinds of rooms that guests can stay in when staying with you?
CC: Surrounding the hotel are New York City’s top restaurants. Each guest is able to take advantage of this unique construction with all rooms including both a rainfall shower and a soaking tub.
AM: What amenities are offered in the rooms?
CC: Guests can enjoy:
• Unlimited premium high-speed wireless and hardwired internet access.
• 2 telephones, with two phone lines, computer data ports and private voice mail
• 50” Flat Screen TV with complimentary HBO, CNN, ESPN, and Satellite programming.
• Four Fixture Bathrooms with rainfall shower and separate soaking bathtub feature individual Molton Brown personal care amenities.
• I-Home clock radio with USB and Bluetooth capability in guest rooms.
• Nespresso single cup coffee brewers including complimentary coffee and teas.
• In-room laptop safes.
• Iron and Iron board
• Bathrobes and bed slippers
AM: For the holiday season, what are events or promotions that we should know about to share with our readers?
CC: We have a few packages that your readers can know about.
Stay Longer Save More
The longer you stay, the more you save. Rest easier with NYC luxury at a great price.
• Stay 4+ Nights, Save 20%
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Breakfast Package
Whether you are traveling for business or pleasure, treat yourself to our breakfast package that energizes you for the start of your day.
• Breakfast at Bonsaii Cafe Includes:
• 2 prefix breakfast vouchers
AM: Can you tell us about the neighborhood your hotel is located in and things in the area that guests can enjoy?
CC: Our hotel location is very spectacular as we’re within walking distance of iconic New York locations like Rockefeller Center, Central Park, Grand Central Station, Radio City Music Hall, St. Patrick's Cathedral and Fifth Avenue.
AM: How can guests customize their stay whether enjoying an anniversary, engagement, or girls night out?
CC: They can email us at guestservices@concordehotelnewyork.com and our staff will assist with any special request.
PHOTOGRAPHY COURTESY | Concorde Hotel
Read the OCT ISSUE #94 of Athleisure Mag and see Concorde Hotel in mag.
A few years ago we were introduced to orange wine and it has now been something that we keep an eye out for! So when we heard about Doreen Winkler, a leading wine sommelier and consultant who has a passion for orange wines, we had to reach out to find out more about her wine store as well as her wine event that takes place on Nov 5th!
ATHLEISURE MAG: Before we delve into your event and store, we'd love to know more about your background as a leading wine sommelier and consultant. Where did you train and what restaurants did you work in as we know that you worked at Aldea as well which we had Chef George Mendes as a cover a few years ago!
DOREEN WINKLER: I completed a 3 year hospitality apprenticeship in Germany and then worked in Switzerland, where I quickly became a floor sommelier and then back to Germany where I started as a server at the Atlantic Hotel. I was training at the Wine Institute of Germany and quickly replaced the hotel’s sommelier. Then worked in the U.S., Sydney and Cyprus before ending up in New York in several wine director positions including the 2 Michelin starred Aska where I created an all natural wine list in 2013. This was when natural wine wasn't very common. I also was a sommelier of Tocqueville, Prime Meats and Aldea in New York City.
For the past 7 years, I’ve been managing the wine programs in a consulting role for several restaurants including Sel Rrose Montauk, Sel Rrose NYC, Moby’s, Trappizzino.
AM: Wine is such an interesting category. For those who are not familiar with natural wines, what do we need to know about this?
DW: All the orange wines that we sell are natural. Natural wine is the romantic fantasy of how we wish all wine was made. It uses no chemical growing or plowing solutions, only ripe grapes are handpicked, there are very low to no added sulfites, and only indigenous yeasts are used. Natural wine has no additives of any kind and isn’t filtered or refined. What you get in the glass is as close to what’s in the vineyard including all the notes of the grapes and the conditions of that year's vintage.
AM: Years ago at a press trip in Vermont, we had the pleasure of enjoying a chef's table and the somm poured our first orange wine from Donkey & Goat! We were fans from that first sip!
What are orange wines and how are they made?
DW: Orange wine is also called skin contact and amber wine.
Orange wine was made in the Republic of Georgia thousands of years ago and brought to the rest of the world by two Italian winemakers Josko Gravner and Stanko Radikon who wanted to explore this winemaking style about 40 years ago. Today, there are around 3,000 wine producers or wineries that make orange wine along with other styles. Orange wine is made from white grapes that macerate on their skins which can take anywhere from a couple of hours up to one year.
AM: Why do you love orange wines?
DW: I love the wide range of styles of orange wine that you can find, both sparkling and still. The wines are so versatile and pair well with a wide range of cuisines. There’s also so much new stuff happening in the category like new vessels and new countries like Japan now making orange wine.
AM: You have your own wine store and subscription devoted to orange wines - how did this come about?
DW: I found myself putting lots of orange wine on wine lists and the staff really digging it and selling it. I shared it a lot with my friends and people were asking for more. I wanted to do something personal so I created my own wine subscription, which took off. The store was just a natural evolution and yes I always want to be the first!!!
AM: If this has not been answered already. Why are orange wines called "skin contact?"
DW: Orange wine is made from white grapes that macerate on their skins for a period of time - hence skin contact.
AM: As an orange wine expert, why is this so popular?
DW: Orange wine goes way back to 8000 years ago, but it was only 40 years ago that it was reintroduced outside the Republic of Georgia. This tradition has reached wine drinkers around the world thanks to the efforts of producers, distributors, and sommeliers who have been spreading the word about this exciting style. The range and versatility of this wine has made it a natural fit for many wine lists, tables, and picnic baskets.
AM: In terms of pairings, what are 3 dishes that it pairs well with?
DW: Fried chicken with sparkling orange wine.
Creamy washed rind cheese with a medium bodied floral orange wine.
Spicy tonkotsu ramen with a full bodied ramato style orange wine.
AM: Last year, you launched Orange Glou Wine Fair, why did you want to be the first person to have a wine fair dedicated to orange wines?
DW: It is my mission to share orange wines with as many people as possible and to educate drinkers about them. A lot of the time wine fairs and tastings target primarily folks in the industry and I really wanted to share it with consumers, to give them access to taste an amazing selection of wines and talk to inspiring winemakers. The Orange Glou Fair is a one of a kind opportunity to do so.
AM: This year, it will be held at the Wythe Hotel in Williamsburg. What can attendees expect at this event?
DW: Attendees will be able to taste over 100 of the top orange wines in the world, from sparkling to still, in regular bottle and magnum sizes. They will have the chance to taste wines that they would never have anywhere else and to meet winemakers from around the world to ask them questions, learn about the soil, the vessels and the grape varieties.
All the wines at this fair are stunning and some bottles are not even imported yet so you can’t try them anywhere else in the U.S. Some are so limited that Orange Glou can’t even buy them, some are special magnum fillings, some are wine club only wines from the winery, you’ll get to taste aged wines, etc.
AM: Who are 3 wineries that we should keep an eye out for?
DW: So many, it’s not fair to pick as we love them all. But there are three wine regions that are popping right now and should not be missed. We are especially fond of Czech wineries - Orange Glou launched a collaboration with Nespor & Rajsky which you will get to taste at the fair. We have over 10 different Georgian wine varieties to taste and the Greek wines are definitely worth seeking out.
AM: If someone enjoys the wine that they are tasting, can they purchase it on-site?
DW: Attendees will be able to place orders for some of the wines for pick up or shipping later in the week. (Editor's Note: It is not legal to sell bottles at events.)
AM: There are 2 sessions for this event - can tickets still be purchased?
DW: Yes, tickets are available for purchase online for both sessions at www.orangegloufair.com
AM: With this being the second year of the event, what are your plans for future years and will you expand to other areas?
DW: I have a dream of bringing this to L.A. I have many other wineries to include in the future too so no event will be the same!!
AM: In terms of your boutique, are there any tastings that you have or other events coming up that we should know about especially with the holiday season being around the corner?
DW: This time of year we get pretty busy with company holiday parties. The calendar is filling up but you can still book us for an event at the shop, offsite or virtually. We also host free small tastings every Friday night 6-8pm at the shop, customers can come in to taste something new and pick out some wines for gifting or the holiday table. In January, we’ll get back to hosting our monthly Deep Dive orange wine parties on the last Friday of the month and we’re always available for private events to celebrate any special occasions.
PHOTOGRAPHY COURTESY | Orange Glou Wine Fair
Read the OCT ISSUE #94 of Athleisure Mag and read ORANGE PARADISE | Doreen Winkler in mag.
We enjoy going to the Hamptons during the summer and IYKYK that the best time to go is during the fall when it's a lot less crowded! But if you can't get out of the city, there are restaurants that still have Hamptons vibes that you can enjoy without the travel and getting sand in your shoes along the way! This month's The Art of the Snack takes us to Flatiron to Sagaponack where we can get our coastal fix year around. We took some time to sit down with their managing partner, Kyung il Lee, who shares more information about this restaurant that reopened last fall, his role, and of course what we need to think about when we come in to dine.
ATHLEISURE MAG: Can you give us some background on Sagaponack as we know the brand reopened back in Oct 2022.
KYUNG IL LEE: Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant.
I got involved just three weeks before we reopened. It was a bit chaotic, but somehow, we managed to quickly put together a team, come up with a concept, and create a menu. I even met the executive chef, who used to work with us, just three weeks before we reopened. It might not be the most glamorous start, but we rolled up our sleeves and made it work.
Over time, we made gradual improvements to our team, food, and overall restaurant experience. Then in October 2022, Chef Phil took on the role of Executive Chef, and together, we fine-tuned everything step by step.
AM: Tell us about your background leading up to coming to this restaurant.
KIL: I immigrated to the United States at the age of 7. Witnessing my parents' relentless hard work and their ongoing struggles has been the driving force behind my determination and resilience.
In the restaurant industry, resilience is crucial, especially for owners. I have a decade-plus of experience in this industry, starting from the humble role of a packer, where I would assemble fried chicken into boxes. Over the years, I've worn many hats - from busser and runner to server, captain, and bartender. I've even managed three different restaurants before venturing into ownership.
During my time managing Turntable 5060 in East Village, we witnessed a remarkable achievement as revenue doubled within the first 3 months. Similarly, when I took the reigns at Sagaponack under its previous owner, we experienced a significant revenue boost within the same timeframe. Another notable milestone was achieved when I managed Jeju Noodle Bar, which became the first noodle restaurant in the U.S. to earn a Michelin star.
After parting ways with Jeju Noodle Bar when we closed the restaurant during the pandemic, I initially considered leaving the industry altogether. Uncertain about the future, I reached out to Richard, who owns a catering company, with the intention of taking on some occasional catering gigs. However, our conversation took a different turn when he expressed the need for assistance in reopening a restaurant. I initially hesitated but eventually accepted the challenge.
What I initially viewed as a casual endeavor has turned into an opportunity for which I am profoundly grateful. It has been a tremendous learning experience for me.
AM: Prior to coming to Sagaponack, can you tell us about where Executive Chef Phil Choy went to school and kitchens that he trained and came up through?
KIL: Executive Chef Phil Choy, who graduated from the prestigious Johnson & Wales College of Culinary Arts, where he earned an internship at the Hyatt Regency Newport. He then moved to New York to begin his professional culinary career in Dovetail’s Michelin-starred kitchen under the guidance of Chef John Fraser, before advancing as sous chef in Daniel Boulud’s Lincoln Square hit, Boulud Sud.
AM: What can you tell us about the ambiance of Sagaponack and what guests can expect in terms of the decor of this restaurant with its Mediterranean meets Eastern Long Island meets Flatiron aesthetic?
KIL: The atmosphere exudes a retro Hamptons vibe, characterized by vibrant blue hues with subtle touches of gold. The structure itself evokes the charm of a Long Island restaurant. Given our status as a small business, we didn't have the financial means to hire a large design firm. However, this limitation has allowed us to maintain the intimate and personal feel of a small, independently-owned establishment.
Our venue boasts an artful touch, featuring the works of Kathryn Sheldon. She skillfully incorporates gold leaf accents into her black and white photographs, adding a unique and elegant flair to our decor.
AM: With an Asian and Mediterranean inspired menu, what are the ingredients and spices that one can expect when they come into dine with friends and family.
KIL: The ingredients consist Asian ingredients like yuzu, sesame, gochujang, trout roe, Koji, and more. As for Mediterranean ingredients or spices, you’ll see a mixture of Aleppo, sumac, Calabrian chili, ‘Nduja, Marcona Almonds, and more.
AM: Oysters are definitely a star to begin your meal for dinner. You offer them raw, dressed, or roasted. Tell us about the Asian-inspired menu.
KIL: Our seafood menu, inspired by both Asian and Mediterranean influences, offers a unique culinary experience, even in a diverse city like New York. Beyond drawing inspiration from Asian ingredients, our menu incorporates a rich tapestry of Asian flavors as well.
Our chef is a fan of exploring different restaurants, and he's particularly drawn to Asian establishments. He loves Korean, Thai, and Filipino food, and these visits inspire him to put his own spin on our dishes.
AM: For appetizers, what are 3 dishes that you suggest that we should try when sharing with friends and family?
KIL: The 3 dishes we recommend trying are Fluke Tartare, Gambas Al Ajillo, and Calamari.
AM: For our entrees, what are 3 dishes that you suggest that we should have?
KIL: The Paella is phenomenal, as well as the Shoyu Salmon, Ricotta Cavatelli, and ‘Nduja Mussels.
AM: When it comes to sides, what are 3 that we should enjoy for the table?
KIL: For sides, we recommend getting Brussel Sprouts, Chicken Bites, and Parmesan Fries.
AM: Dessert is always a must to end a meal even if it’s only meant to be shared, what are 3 desserts that you suggest?
KIL: Well… This is easy as we only have 3 desserts. The Thai Milk Cake, Carrot Cake Trifle, and Earl Grey Crème Brûlée.
AM: Before we delve into drinks can you tell us about Alex Parker who curated your beverage selection?
KIL: Alex Parker's journey in the restaurant industry began as a cook, and his passion for it has been unwavering since he was just 17. During our interview, I felt his energy and decided to hire him as a busser, even though he lacked front-of-house experience. However, his determination and passion quickly propelled him through various roles, including busser, runner, barback, server, and ultimately, our lead bartender.
I believe crafting cocktails requires an understanding of flavors and textures, as well as the willingness to research. Despite not having as many years of bartending experience as some, Alex's dedication and knowledge surpass that of many seasoned bartenders.
AM: Tell us about 3 beers pairings.
KIL: Sloop Juice IPA: A refreshing choice with a delightful juiciness that complements our Calamari without overpowering the palate.
Montauk Pilsner: Crisp and perfect for those enjoying our Chicken Bites, creating a delightful flavor combination.
Sunday Beer Lager: Light and refreshing, it's an ideal match for our Gambas, enhancing your dining experience with a harmonious blend of flavors.
AM: What are 3 cocktails you suggest?
KIL: Three cocktails we highly recommend: the Bateau Banane, Fiji Blue, and Seaside Sunset. Keep in mind that Alex loves to craft new cocktails with each season, so don't hesitate to chat with our friendly servers or bartenders. They can suggest something special tailored to your taste!
AM: You also serve lunch. Can you suggest 3 dishes that are only on the lunch menu?
KIL: For a satisfying lunch, our standout recommendations are our sandwiches. The Chicken Sandwich and the Fish Filet Sandwich are both incredibly juicy and delicious options. If you're in the mood for something special, don't miss our Lobster Roll, prepared Connecticut style with a warm twist and dressed in our housemade Korean chili jam. It's a flavor sensation you won't want to miss!
AM: Tell us about your Happy Hour and 3 items that you suggest.
KIL: Our happy hour is available Monday to Saturday, and we are closed on Sundays. It’s available for Lunch (11:30 AM to 3PM) and for dinner (5:00 PM until 6:30 PM).
Our Spicy Margarita is a beloved choice among our patrons. We take pride in using fresh ingredients and crafting our own spicy-infused tequila to give it that extra kick. Additionally, we offer a variety of options, including beer, wine, and a selection of cocktails that change with the seasons to keep things exciting.
Don't miss out on our oyster happy hour, where we feature the same high-quality oysters from our regular menu, rotating the selection daily. And if you're looking for a delicious deal, our Parmesan Fries and 'Nduja Mussels, available during happy hour, are absolute steals that have garnered rave reviews!
AM: Brunch is our favorite meal of the week, what are 3 dishes you suggest?
KIL: We offer a limited brunch menu but serve our full lunch menu during brunch. Our chef is always innovating and adding new brunch items. Brunch is available only on Saturdays, so expect a few exciting additions to our offerings.
AM: Do you have any fall or holiday events that we should know about?
KIL: We are working on a few holiday specials. We always do something special during the holidays season as it slows down around this area. Chef and I are planning on something for Thanksgiving week.
IG @sagavibes
PHOTOS COURTESY | Sagaponack
Read the OCT ISSUE #94 of Athleisure Mag and see THE ART OF THE SNACK | Sagaponack in mag.
We truly enjoyed catching up with new and old friends while we covered the Food Network's Wine Food Festival! What do you do after being able to enjoy some of the most amazing bites? You check out a fantastic restaurant that has been on your list for awhile to continue to enjoy the positive vibes that a great meal can provide!
We found ourselves at Hortus NYC here in NYC where we knew that we wanted to try their amazing Tasting Menu as well as cocktails that include one of our favorites, soju! The laid back ambiance and cool tones was a great way to decompress after some hectic days. We wanted to find out more about what we eat and the restaurant itself. We took some time to chat with Suhum Jang, Managing Partner of Hortus to find out more.
ATHLEISURE MAG: Before we delve into Hortus NYC, tell us about when the restaurant opened as well as a bit about the ambiance in terms of the design aesthetic!
HORTUS NYC: Hortus NYC opened in 2018. The name Hortus NYC, Latin for garden, reflects the emphasis on freshness, and the theme of the garden runs through the interior. The restaurant is divided into four distinct areas, the first floor is dedicated to bar dining with an open kitchen and a Chef’s Table. The second floor contains an adjoining glass-enclosed hidden garden oasis complete with lights hanging above for a warm and intimate glow in the evening as well as the main dining room, which offers exquisite views of the illuminated stained-glass windows at the Marble Collegiate Church across the street.
AM: Tell us about who the chef of Hortus NYC and what is his culinary background?
HN: Chef Geo Park initially served as the opening sous chef at Hortus NYC in 2018 and moved on to work in the kitchen at Michelin-starred Jua. He returned to Hortus NYC in the spring of 2023 and is using the techniques he has learned from his other posts to add his own touches to the menu at Hortus NYC.
AM: You received a Michelin plate in 2020 and the menu is an interesting blend of cuisines that come together beautifully, what can you tell us about the countries that you draw from in the menu?
HN: We have blended the cuisines of many Southeast Asian countries, including China, Thailand, and Korea, to design a unique menu that combines the flavors in unexpected ways, expressed through out European techniques. This is part of our mission to reinvent how we approach modern Asian cuisine.
AM: We had the pleasure of enjoying the Tasting Menu - can you tell us more about this?
HN: The Hortus Tasting Menu allows guests to curate their own experience and is not a set tasting menu. It begins with The Hortus Royal Platter, which includes chilled lobster tail, hamachi crudo, and a shrimp cocktail, with an option to add a dozen oysters, paired with gochujang and a lightly sweet, tart plum mignonette. It is followed by a choice of an appetizer, main course, and dessert from our dinner menu, which allows diners to curate their own tasting menu and enjoy various dishes from our a la carte menu.
AM: Are diners able to pick menu items a la carte?
HN: Yes in addition to offering the Hortus Tasting Menu and Prix Fixe options, diners can order dishes a la carte.
AM: That's great! We definitely love the Tasting Menu and found that we added a few items as well. What are 3 appetizers that you suggest that the table can share?
HN: Three appetizers I would recommend, that are also great for sharing are: the Hamachi Crudo in a yuzu kosho sauce with cucumbers, pickled pepper, and orange segment; Crispy Rice, topped with spicy tuna, quinoa, and sriracha truffles; and King Crab Noodle, fettuccini in mala and cream sauce with shallots and scallions, which is a house favorite.
AM: Tell us about your 3 favorite mains that you suggest that we should try upon our next visit for dinner?
HN: A few favorites from our dinner menu are: Sea Urchin Donabe, a clay pot filled with rice infused with nori puree, topped with, ikura roe, a cured egg yolk, sea urchin, and freshly shaved truffle; our Cod, which has a gochujang crust and is served over lobster risotto accompanied by charred Spring onion; and the Truffle Donabe, probably our most famous dish composed of wild mushrooms, cured egg yolk, black truffle, and an option to add short rib, served over rice in a clay pot.
AM: You have 3 desserts on the menu - we enjoyed the Yuzu Panna Cotta as well as the Matcha Tiramisu! Can you tell us about all 3 desserts?
HN: All of our desserts blend Asian flavors with traditional European desserts. For instance, the Matcha Tiramisu uses matcha in place of espresso and cocoa; Our Panna Cotta uses Yuzu, an Asian citrus fruit, to add a new flavor profile to the classic dish; and Mango Bread Pudding, which was inspired by the classic bread putting, using more exotic ingredients to add a twist.
AM: The cocktail menu had a number of options that included soju and sake. What are 3 drinks that you suggest that we should enjoy for our next visit?
HN: I would suggest: the Pear Affair, made with Hummy Seltzer, pear, and soju; and Piña, jinro, lychee puree, and Lunar Seltzer; for dinner. For brunch-goers, I would suggest our Yuza Aperol Spritz, consisting of Prosecco, Aperol, yuza, and orange.
AM: For those that are looking for wine, beer, soju, or sake what are 3 bevbeer, soju, or sake what are 3 beverages that we can enjoy by the glass to enhance our meal?
HN: Our wines by the glass rotate seasonally and currently feature: Chardonnay, Louis Moreau 1er Cru from Chablis, France and Pinot Noir, Morgan, from Santa Lucia Highlands, California.
For beer, I would also recommend a current Hortus seasonal pick, the Rydeen Pilsner from Japan. It is slowly fermented in low temperatures, making it easy to drink, with an emphasis on aroma and a clean finish. The rich malt flavor, refreshing bitterness and aroma of hops expand gently in the mouth.
AM: For those coming in for lunch, can you walk us through the menu?
HN: Our lunch specials are offered for both take-out and delivery, as well as dine-in, and included: Spicy Pork, pork belly marinated in a spicy Korean-style sauce; Miso Cod; and grilled Short Rib in a Korean galbi sauce. Each lunch special is served as a set with seasonal Ceviche, a Nokdu-Stick, Fried Calamari, a side of Rice, and Seasonal Vegetables.
AM: We're always excited for brunch. Tell us about this as it seems like there is a focus on sharing plates.
HN: The brunch menu is designed for parties to share five plates, that includes three appetizers for the table and a choice of two entrées. The experience is priced at $30 per person and the team at Hortus NYC will adjust the portion sizes to ensure each guest is well fed.
The appetizers are: Mochi Pancake, with Kimchi jam, buttercream, maple syrup Yuzu, with an option to add Maple Yuzu Bacon for an additional $3; Burrata & Beet, marinated in a tomato vinaigrette, served with a tomato medley and basil; and Fruit Salad, cucumbers and fruit medley in yogurt, finished with chili oil.
Entrée choices include: Poached Egg (Korean Style) served with house-made hash browns and a seasonal mixed salad dressed with rice vinegar soy sauce; Prime Meat Ball Sandwich filled with galbi marinaded beef meatballs, pickled mushroom, and red onion with an option for to add Truffle $10; and Yuzu Bacon Rose Pasta, rigatoni in a rose cream sauce with yuzu bacon.
AM: We're in the fall and eventually will be focused on the holiday season, will there be additional dishes added to the menu that are seasonal in nature?
HN: New for the season is our just-launched Bar Menu, that is available at our 10-seat bar, facing our open kitchen. It adds a new dimension to our restaurant by providing diners with the choice to enjoy small bites paired with our low-ABV soju and sake based cocktails as well as our wines by the glass. The bar menu includes: Steak and Shishito Pepper, with house-made lemon soy and crispy garlic chips; Fried Calamari and Nokdu Sticks, with mung beans, kimchi, and house soy sauce; Chicken Sausage and Cheese with pickled mustard seed and green and red aioli; and Korea-Galbi Chicken Wings.
AM: Will you have any events during the holiday season that you would like to share with us?
HN: Each year we offer Christmas Eve and Christmas Day dining specials, and host a New Year Eve Party complete with a complimentary glass of Champagne for a toast.
IG @hortusnyc
PHOTOGRAPHY CREDITS | Hortus NYC
Read the OCT ISSUE #94 of Athleisure Mag and see JOURNEY OF FLAVORS | Hortus NYC in mag.
We've been fans of Gaby Dalkin for a number of years and always enjoy seeing when she has new products that come out with Williams Sonoma which takes our tastebuds to the next level. A few years ago during the pandemic, we caught up with her to talk about her brand and products that had recently launched, so when we had the opportunity to touchbase with her again ahead of the holiday season - we had to catch up with her as she always has something going on, dish on grilling, getting her tips on how to navigate the holiday season when you're hosting from preparing, cooking, and of course cleaning up! We also wanted to see how we can be ready for all the planning of holiday gatherings whether we know in advance or an impromptu get together makes itself known!
ATHLEISURE MAG: We have had the pleasure of interviewing you a few years ago as you had introduced various seasonings that would take our brunch and breakfast to the next level so clearly, we know you have ideas when it comes to Thanksgiving as well! Before we get into the upcoming holiday, what have you been up to and tell us about your new cookbook!
GABY DALKIN: The new cookbook is called Grilling and it comes out next May! There are recipes that are definitely Thanksgiving-adjacent – we live in California so obviously we grill all year round, but there are a ton of grilled salads and root vegetables that can easily translate to Thanksgiving.
AM: With its focus on grilling, tell us what you enjoy about grilling?
GD: I have a California state of mind at all times – I think it’s a really healthy way to live and maximize time outside. I’m always looking to get outside and grill because the flavor that comes to your food from grilling is extraordinary. It’s the same as roasting, which we’ll be doing a lot of this Thanksgiving. I also love that you can have a lot of people around you when you’re grilling and be entertaining while cooking but I think what I’m most excited about is to break into a very male-dominated world of grilling as a female!
AM: In many ways, Thanksgiving has many dishes that are staples for many of us while also having the ability to have various twists on it. Tell us a recipe that we can include as we prepare for the holiday season!
GD: I’m a stuffing girl through and through and this recipe for the Ultimate Cheesy Herb Sourdough Stuffing that I did for Finish® is quite possibly the best stuffing you’ll ever make. I’m obsessed with it – it’s bubbly and cheesy and bready and everything about it is what you want on your Thanksgiving table. And you don’t have to worry about clean-up because if you’re stocked with Finish® Ultimate dishwashing tabs like I am, those tough to clean, burnt-on stains from the stuffing will come right off in the dishwasher.
AM: Thanksgiving has a lot of moving parts and we have talked with a number of culinary experts and chefs on what that timeline looks like as it begins prior to Turkey Day! What should be our timeline that we incorporate when it comes to purchasing items, prepping, etc to reduce the stress that this holiday can create.
GD: Funny you should ask! Finish® and I put together The Ultimate Thanksgiving Timer, an epic timeline that has everything you need for Thanksgiving – from when you should start shipping, when to start the table, when to start various dishes, it’s got you covered. If you go to UltimateThanksgivingExperience.com, you can sign up and it’ll send you reminders on what to do on certain days and keep you on track. I’m sure most hosts out there can relate, but I love making lists and crossing things off, so it’s a great tool to make things easier on such a hectic day.
AM: When you're hosting Thanksgiving at home, what are things that we should have on hand and how should the actual day be constructed so that we're getting meals on the table that are hot and on time, while also still being able to be with friends and family!
GD: I have three parts to this answer – first is to make sure your pantry and fridge are stocked with every ingredient that you need. Make your list and check it twice and do as much of your grocery shopping as you can ahead of time.
Next is to set the table a day or two before Thanksgiving. You can pick out your glassware and have different platters selected that you’re serving on and save yourself a step Thanksgiving morning.
The third part is to make sure your cabinets are stocked with Finish Ultimate – it works in the toughest conditions to take care of burnt-on stains so that when you’re done cooking and entertaining, clean-up is a breeze and you’re not spending hours cleaning your kitchen.
AM: The clean up is always that segment that seems the most daunting as you want to clean throughout, but it seems no matter how you stay on top of that, you're still left with a lot to do after the big feast, what are some tips that you can share with us?
GD: I always say to clean as you go. For me, loading my dishwasher and running it in the morning after I’ve completed as much prep as I can and then unloading it and having it ready to go for people’s arrival is a huge pro tip. Make sure you have Finish Ultimate and Jet Dry loaded in your dishwasher as well so everything comes out sparkling and ready to be put away or used in some fashion. This may also be controversial, but I’m very particular about how my dishwasher is loaded, so I’ll allow my guests to move their dishes to the counter and I’ll load it – it makes my life easier because then I don't have to worry about people's loading habits. So choose your clean-up plan of attack wisely!
AM: Thanksgiving kicks off a myriad of holiday events all the way into the New Year! What are things that we should have on hand in order to be ready for impromptu gatherings that we may host or to bring with us to thank those for having us?
GD: I would say have a handful of cheese and crackers is always helpful. If you’re going to be serving drinks, have a stocked drink fridge and cool ice prepped and ready to go in your freezer. I would always have some puff pastry in your freezer and a wheel of brie in your fridge so you can whip up a baked brie in a moments notice - that’s never going to upset anyone! And make sure you have cocktail napkins, Finish® Ultimate and plenty of paper towels.
If you're in the midst of planning your Thanksgiving meal or other holiday gatherings, we couldn't let Gaby go without finding out about how to make her Ultimate Cheesy Herb Sourdough Stuffing.
ULTIMATE CHEESY HERB SOURDOUGH STUFFING
Ingredients:
1 loaf Sourdough bread with crust cut into 1-inch cubes (roughly 8 cups)
10 tablespoons butter
2 shallots, finely sliced
2 stalks celery, finely chopped
2 bunches green onions, thinly sliced
¾ cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
3 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
2 cups chicken broth
6 ounces coarsely grated Parmesan cheese
Instructions:
Preheat oven to 375°F. Spread the ripped or cubed bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes. Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
Generously grease a large skillet or ceramic baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
Whisk eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to a serving platter.
PHOTO CREDITS | Matt Armendariz
Read the OCT ISSUE #94 of Athleisure Mag and see PREPPING FOR THE HOLIDAYS | Gaby Dalkin in mag.
We're always on the lookout for great vegan bites and founder, Brenda "Chef B" Beener had always cooked for her family and when her husband went plant-based, that's when her vegan journey began. In 2010, she opened a 6-foot table inside of Lee Lee's Bakery in Harlem. She would later open Harlem's first full-service vegan restaurant with her son Aaron Beener in 2014 for 9 years before closing earlier this year, with the quick-service eatery that opened in the East Village on Aug 23rd. Fans of Seasoned Vegan have included Stevie Wonder, Danny Glover, Cory Booker, Colin Kaepernick and most recently in its newest location, Yara Shahidi has swung by.
The beauty of Seasoned Vegan is that dishes pull from the family's New Orleans roots. Clearly, the sandwiches are a great way to have a gratifying meal! The BBQ Craw is great with a unique protein made with burdock root. It was a fan favorite in Harlem and now that it’s made on the flattop grill, it’s even better. The new SV Nugget Sandwich came from customers constantly asking them to make a fried “chicken” sandwich. The tangy sauce on it is one of the items they stopped making during the pandemic shutdown so a lot of people are excited that it’s back! And lastly, the Craw Pretzel Boy Sandwich is a twist on their old Po Boy Sandwich - now served on a pretzel bun.
Their famous Seasoned Vegan Fries are also back (they were discontinued for a few years in Harlem and have returned) - they’re extra crispy shoestring fries with a delicious Cajun seasoning that’s a must try.
We're excited to share that the team at Seasoned Vegan has revealed in this eature for the first time, 2 fan favorites that are now available! In addition to enjoying their fries, another great side that is returning to the menu soon will be fan favorite - Seasoned Vegan Mac and "Cheese." Although it was not on the original menu at their new location, hands down it has been the most requested item! We're glad to hear that it's back! Another great item has made its way to the new location. Their Raw Kale Salad was at he original table at Lee Lee's Bakery and was never available at the Harlem location, so it's exciting to know that you can order it in their new home in the East Village!
You should definitely keep an eye out for additional items that will be added as there are savory as well as sweet items that are in the works! Whether you're popping in or checking out your IG, there's more to come for sure!
To complete your meal, Chef B's vegan cupcakes is an absolute home run!
PHOTOGRAPHY | Michael Tulipan
Read the OCT ISSUE #94 of Athleisure Mag and see ATHLEISURE LIST | Seasoned Vegan in mag.