Read the MAR ISSUE #111 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Featured
ON THE COUNTRYSIDE | CHEF VINCENT CREPEL
One of the things that we love about the power of food and the dining experience is the ability for each bite to transport you to a locale and theme as you navigate your meal. It can be enjoyed solo or with those who are with you. That feeling is what makes eating at your favorite or a new restaurant one that we continue to enjoy with each bite.
We sat down with Chef Vincent Crepel of Terre which is known for its French-Asian menu that is inspired by his journeys in an array of countries that he spent time in throughout his culinary career. We wanted to find out more about him, where he trained, and what we can expect when dining at his Michelin starred restaurant.
ATHLEISURE MAG: Chef Vincent Crepel, tell us about where you trained and the kitchens you worked in leading up to Terre?
CHEF VINCENT CREPEL: When I was young I quickly realised I was very unmotivated by school and education; my parents suggested that I went to culinary school to focus on something different. I trained in a small French culinary school and was definitely the youngest person there and I did 4 years there. This time included my most general kitchen experiences you could say. I worked at a mountain ski resort and it was very challenging and repetitive however it prepared me for the hard and repetitive work that comes from working in kitchens.
I then did my bachelors in a culinary degree in Bitarritz, Basque Country but with a focus on business, profitability etc. This was a really good experience because I learnt more about restaurants than just how to cook in one. Cooking is where my passion lay and I went right back to working in the kitchen. I worked as an apprentice in a small family run restaurant in the Basque country, then moved to Singapore, the fine dining restaurant in the Shangri-La in Singapore for 3 years. I moved back and forth between Michelin starred restaurants in Spain (Arzak) and then back to Singapore (Swissotel Fairmont and then at Restaurant André) for a long time and I felt the pull of both places so deeply.
My final destination before starting my own solo work was Switzerland where I worked at 3 Michelin-Starred Restaurant de l'Hôtel de Ville de Crissier where I stepped back into traditional French fine dining. Finally I returned to France and opened my own restaurant, Porte 12 which ran successfully for 7 years from 2014. This was an amazing experience for me and I loved every moment of running my own restaurant. Therefore after Covid the urge to open another restaurant was overwhelming and I found myself opening Terre in Cork, Ireland.
AM: Before we delve into Terre, can you tell us about the cuisine offered here as we know it's French-Asian synergy that is inspired by Ireland's Bounty, what does that mean?
CHEF VC: Well, my initial culinary training journey began in France learning about native flavours and focusing on traditional French techniques. I then spent years travelling and working in Southeast Asia, as mentioned I spent a large amount of time in Singapore. During these years in Asia, as you can imagine, I developed a new understanding for different textures and cooking techniques using regional ingredients. It was so different from what I knew during my earlier years and I have been fascinated ever since. I think the best way to explain my cuisine is that I love combining the aspects of the traditional French training with the fascination and excitement I’ve acquired from my world travels, including influence from The Basque Country and Southeast Asian cuisine. I would say that this is the description of my cooking style.
In terms of the Irish influence, this is truly unique to Terre. When I moved to Ireland I was struck by the beauty of the isolated land and was surprised by all it had to offer. I knew that with Terre, I wanted to focus on this and make it a key part of the restaurant and the guest experience. Everything from the lighting of the restaurant, to perfectly reflect Ireland’s gloomy atmosphere to the ingredients used inhouse, incorporating local produce to represent where we are in place and also time due to seasonality.
AM: What are the spices and ingredients that are indicative of the menu that is served?
CHEF VC: As mentioned, the menu at Terre is deeply rooted in Asian flavors and techniques while celebrating the exceptional quality of Irish and globally sourced ingredients. Our approach is centered on balance between acidity, umami, and texture drawing from a diverse palette of spices and aromatics. Key ingredients that define our culinary identity include kaffir lime, yuzu, miso, jasmine tea, and toasted kombu, each bringing depth and nuance to our dishes.
We also incorporate elements like ginger oil and Pedro Ximénez vinegar to enhance both savory and sweet creations, while seaweed-infused oils and white truffle add layers of umami and complexity. The menu reflects a thoughtful interplay between tradition and innovation, where classic Asian techniques meet the purity of Irish produce, creating an experience that is both refined and unexpected.
AM: Terre is located in the Castlemartyr Resort in County Cork Ireland and the restaurant has 2 Michelin stars. What does this mean to you?
CHEF VC: Terre is a reflection of a journey, a philosophy, and a commitment to excellence. Being awarded two Michelin stars is an incredible honor, but beyond the accolades, it represents the dedication, passion, and pursuit of perfection that our team embodies every day. Terre is a place creating a unique culinary narrative. The stars are a testament to the craftsmanship, discipline, and creativity that go into every dish, but what truly matters is the experience we provide to our guests the sense of discovery, emotion, and connection that great food can evoke.
For me, these stars are not just a recognition of what we have achieved, but a responsibility to continuously evolve, push boundaries, and offer something truly meaningful to those who walk through our doors.
AM: What can you tell us about the ambiance of this restaurant?
CHEF VC: The dining experience and ambience at Terre could be described as theatrical. The experience starts as soon as guests walk through the door. Guests are welcomed by entering a long corridor with the dramatically lit preservation room. There are jars of rhubarb, peppercorns, lemons and more displayed along the shelves giving it the feeling that they are glowing from within. The ingredients are explained in depth to the diners before they are led into the kitchen where my kitchen team and myself meet them. There are aspects such as the cry of welcome, theatrical spotlights in the kitchen, and multi-sensory explanations that are meant to make sure the guests are 100% immersed in the atmosphere of Terre, from start to finish.
AM: Tell us about the collaborations that you have engaged in with Irish artisans that can be found at this restaurant?
CHEF VC: Collaboration is at the heart of what we do at Terre. Ireland has an incredible depth of craftsmanship, and working with local artisans allows us to bring a deeper sense of place to our restaurant. From the tableware to the ingredients, every detail is thoughtfully curated to reflect both our culinary philosophy and the artistry of those we collaborate with.
We work closely with Irish ceramicists to create bespoke plates and serving vessels that enhance the dining experience, ensuring that the aesthetics of each dish are as refined as the flavours. Our butter dishes, for example, are handcrafted by local potters, giving a tactile and organic feel that aligns with the essence of our cuisine.
On the ingredient side, we source seaweed, lobster, and crab from a small fishing village near a lighthouse that holds personal significance to me. Our meats and dairy products come from select Irish farms that prioritise sustainability and exceptional quality. These collaborations are not just about sourcing, they are about building relationships, supporting craftsmanship, and telling a story through every element of the dining experience at Terre.
AM: What sustainable practices do you engage in at Terre?
CHEF VC: At Terre we have adopted a zero waste approach to the kitchen, always aiming to reuse and repurpose ingredients wherever it is possible. All of the furniture and ceramics are locally crafted and sourced, limiting the negative impacts of importing decor for the restaurant. Its also deeply important to me to support local artisans and celebrate the craftsmanship and natural beauty of the spectacular Irish region.
AM: Where do you get inspiration from when it comes to creating the menu?
CHEF VC: I'm inspired by everything around me. I would also say my memories and experiences that I have gained over time contribute to my inspirations.
Sometimes I remember a flavour that I tried 10 years ago, and it becomes my goal to find it and use it in a new way that I haven't before.
AM: Can you tell us about the Terre menu?
CHEF VC: Our menu is ever changing depending on the seasonality of the ingredients. In a country so bountiful in ingredients, the best produce can change daily due to weather changes. I use the best ingredients possible that are available at the time to create meticulously crafted dishes that demonstrate the surprising synergy between this melded cuisine.
AM: Tell us about your beverage program and what are 3 wines that would be great to pair with your meal?
CHEF VC: At Terre, our beverage program is an extension of our culinary philosophy thoughtfully curated, globally inspired, and deeply attuned to the flavours on the plate. We focus on wines that not only complement our dishes but also enhance the intricate balance of acidity, umami, and texture that define our menu. The selection emphasises both classic and unconventional pairings, with a strong presence of wines that showcase purity, minerality, and a sense of place.
Three wines that would pair exceptionally well with our menu include:
Domaine Huet Vouvray Sec ‘Le Mont’ (Loire Valley, France) – This Chenin Blanc offers incredible tension, minerality, and a vibrant acidity that cuts through rich flavours while complementing the citrus and umami elements found in dishes like our Irish trout with carrot sauce and Irish Wasabi.
Domaine Roulot Bourgogne Blanc (Burgundy, France) – A precise, elegant Chardonnay with a delicate balance of creaminess and freshness, this wine pairs beautifully with dishes that feature layers of depth, such as our kaffir lime-infused mushroom ragout and potato emulsion.
Château Rayas Châteauneuf-du-Pape (Rhône Valley, France) – A rare and ethereal Grenache with remarkable finesse and aromatic complexity, it complements the richness and earthy notes of our 48-hour beef with kaffir lime-infused mushrooms, bringing out both the dish’s umami depth and its bright, herbaceous undertones.
AM: What are 3 non-alcoholic drinks that you would suggest that we should keep in mind?
CHEF VC: We believe that non-alcoholic pairings should be just as refined and complex as their alcoholic counterparts. Our approach focuses on balance, terroir-driven ingredients, and innovative extractions that enhance the flavours of our menu. Here are three non-alcoholic drinks that truly embody our philosophy:
Keffir & Terre Garden Marigold: A refreshing and aromatic infusion featuring Mexican marigold from our own garden. The marigold adds a subtle floral and citrus complexity, while the keffir provides a bright, zesty backbone that pairs beautifully with seafood and citrus-driven dishes.
Terre Unique Tea Extraction: Taiwanese Oolong we source a rare, high-mountain Taiwanese oolong from a small, family-run tea farm and apply a unique extraction method to bring out its deep, roasted, floral, and slightly creamy notes. This tea pairs elegantly with dishes featuring umami elements, as well as desserts incorporating nuts, caramel, or miso.
Fermented Pear Shrub: A delicate yet vibrant blend of Mexican marigold, house-fermented pear, and a touch of mild vinegar for acidity. This drink’s balance of sweetness and freshness makes it an ideal pairing for dishes with rich or aromatic profiles, such as those featuring kaffir lime, yuzu, or warm spices.
Each of these non-alcoholic pairings is designed to offer depth, structure, and a seamless integration with the menu at Terre, ensuring that every guest whether drinking alcohol or not experiences a thoughtfully curated journey.
AM: Tell us about your tea pairing menu as well as the Taiwanese Tea Sommelier that you have collaborated with.
CHEF VC: This is one of my favourite aspects of our beverage offering. We work with a lady called Jamie, who is our tea sommelier. She is based in Taiwan, where her family business is run; we have regular meetings where she will send us tea to try and we will discuss the best ways to pair the teas to compliment the menu. We use Taiwanese tea and oolong tea mainly, these teas as mentioned come straight from Taiwan and can't just be found in supermarkets, it's one of a kind here at Terre.
The idea of a tea pairing I think is genius. Most non-alcoholic options are based on juices or kombuchas, but I always find them more filling than alcohol so I wanted to find an option that wouldn't spoil the tasting menu for the guests. I want it to be something that feels new and luxurious, and my team does the most to support me on this. Brewing these teas is hard work, they need to be extracted till late hours of the night, steeped in specific pots and barrels. It's a big job but I think it is worth it and it's something I want to advocate more for.
PHOTOGRAPHY COURTESY | Terre
Read the MAR ISSUE #110 of Athleisure Mag and see ON THE COURTSIDE | Chef Vincent Crepel in mag,
Featured
THE ART OF THE SNACK | TAPORI
Tell us we're going to have Indian Cuisine and you can see our tastebuds getting excited for our next meal of savory dishes and phenomenal cocktails! So when we heard that Tapori was opening in DC, we knew that they would be the perfect inclusion for this month's The Art of the Snack!
We wanted to explore more with this H Street find and to talk with Dante Datta who is an industry veteran who is one half of the founding team Daru (Chef Suresh Sundas is the other founder). We discovered more about this restaurant and bar who has a number of our soon to be favorite street foods that we'll have to enjoy the next time we're in the neighborhood.
ATHLEISURE MAG: Before we delve into Tapori, we'd like to know about the backgrounds of you as well as Chef Suresh Sundas and how they came together to create this restaurant!
DANTE DATTA: Suresh Sundas, the executive chef of Tapori, hails from Nepal and arrived in the U.S. in 2007, fueled by his passion for the vibrant flavors of his homeland. Drawing from the shared spices of Indian and Nepalese cuisines, he aims to showcase the unique Indo-Chinese influence of Himalayan dishes while introducing traditional Nepalese momo (dumplings) and noodles to the menu.
I bring a wealth of experience in crafting cocktails to Tapori, drawing on my deep appreciation for flavors and cultural influences. As a first-generation American with roots in West Bengal, I have embraced my heritage while honing my skills in mixology. My background in creating innovative and balanced drinks reflects a commitment to using fresh, quality ingredients along with a nod to traditional Indian flavors, allowing me to create a unique cocktail menu that complements the vibrant street food of Tapori and adds a personal touch to the dining experience.
AM: Can you define what Indian Street Food is and why did you want this to be the focus of Tapori?
DD: Indian street food is a vibrant celebration of bold flavors and aromas, crafted on bustling streets across the country. With diverse offerings like tangy chaat, succulent kebabs, and irresistible vada pav, each dish reflects rich regional traditions. At Tapori, we want to embrace the spirited culinary culture to provide guests with an experience that transports them directly to the heart of India's street food scene.
AM: What are the flavors and ingredients that are indicative of Indian cuisine?
DD: Indian cuisine is characterized by its bold and diverse flavors, featuring a symphony of spices like cumin, coriander, turmeric, and cardamom that create layers of complexity in each dish. Fresh ingredients, such as vibrant herbs, lentils, and seasonal vegetables, come together to craft rich, aromatic meals that excite the palate and evoke the warmth of home-cooked Indian fare.
AM: What can you tell us about The District's historic H St which is where you are located.
DD: Opening Tapori on H Street felt like a no-brainer for us - this lively area is buzzing with energy and creativity, perfect for our vision of serving up mouthwatering South Asian street food. We wanted to join the mix of eclectic bars and eateries and offer something that not only celebrates our heritage, but also adds to the vibrant culinary scene that H Street is known for. It’s all about bringing people together over great food and drinks in a place that’s all about good vibes and community! We’ve been so well supported with the neighborhood we wanted to continue to grow them.
AM: What does Tapori mean?
DD: Very "tapori," a Hindi word that loosely translates to "rowdy" or "vagabond." The new spot channels a Mumbai subculture popularized by Bollywood in the mid-90s.
AM: In terms of ambiance, what can guests expect when they come in to dine?
DD: A large bar, open kitchen and 20-person communal table — mingling encouraged — are set for a party vibe. You'll also see more tucked-away booths and a mural by local artist Patrick Owens.
AM: Tell us about Edit Lab at Streetsense who designed this space!
DD: As a friend of Brian Miller, I’ve always admired his unique approach to design. At Edit Lab at Streetsense, Brian and his team are renowned for creating immersive environments that reflect a brand’s personality and enhance the guest experience through thoughtful architectural details and material choices. Their collaborative process with chefs and restaurateurs ensures every element feels intentional and cohesive, demonstrating creativity, cultural sensitivity, and meticulous attention to detail, which makes us trust them implicitly.
For Tapori, Edit Lab has been dedicated to crafting a vibrant atmosphere. The design features hip neon accents reflected off mirrored walls, wood paneling, intimate booths, and banquette seating, contributing to a lively and warm dining experience.”
AM: Your menu reflects and takes culinary inspiration from different regions in India.
DD: Yes, we will be pulling from regions from the Himalayas, Mumbai, and Kerala for example.
AM: Can you tell us about the regions that you pull from and the kinds of dishes and ingredients/spices that come from those areas?
DD: At Tapori, the culinary inspiration comes from vibrant regions of South Asia, particularly Nepal and India, featuring dishes like momo (dumplings) and various Indian street foods enriched with spices such as cumin, coriander, turmeric, and garam masala. The restaurant also embraces Indo-Chinese fusion, incorporating bold flavors and fresh ingredients to create an exciting and memorable dining experience.
AM: How important is it to offer dishes that include vegetarian, seafood, and various meat options?
DD: South Asian cuisine is so diverse, and one of the best things about it is how it brings everyone to the table. You can have vegetarians, vegans, and meat lovers all chilling together, and each one will find something they love. It’s all about the flavors and options that make sure everyone leaves happy and satisfied!
AM: What are 3 appetizers that we should be thinking about when we come in to eat with friends and family?
DD: Lotus Root Chaat features crispy lotus root tossed with gram flour, drizzled with sweet yogurt and a sprinkle of black salt for a delightful crunch and tang.
Cauliflower 65 delivers a spicy and savory experience with oven-roasted cauliflower, enhanced by roasted garlic, aromatic curry leaves, mustard seeds, and served with a rich Kashmiri chili mayo.
Buff Chili combines tender buffalo, stir-fried with a flavorful blend of soy sauce, timur, and onions, all topped with crispy puffed rice for an exciting texture and taste.
AM: In terms of small plates, what are 3 that you suggest that we should have in mind?
DD: Calamari Kuttu features tender stir-fried squid seasoned with aromatic black pepper, fennel, and a tangy tamarind sauce for a bold flavor profile.
Jhol Momo offers bison dumplings nestled in a fragrant stew enriched with nutmeg and infused with chili garlic oil for a warming and savory delight.
Gunpowder Masala Dosa presents a crispy fermented rice lentil crepe filled with spiced aloo masala, served alongside sambar, coconut chutney, and tomato chutney for a vibrant and satisfying meal.
AM: What are 3 main dishes that we should have in mind?
DD: Goat Pakku Biryani is a fragrant dish featuring tender slow-cooked goat infused with saffron, nutmeg, and black pepper, layered with aromatic basmati rice and mace for depth of flavor.
Bhatiki Bater highlights tandoori quail marinated in bold Kashmiri chili and garam masala, served with creamy yogurt and a drizzle of mustard oil for a deliciously spicy kick.
Seabass Kebab showcases succulent seabass blended with sundried tomatoes, green chili, and carom seeds, served with a creamy mint labneh and a hint of Amritsar spice for a fresh and zesty taste.
AM: What are 3 desserts that are a great way to complete our meal when we're sharing with the table?
DD: Gulab Jamun is a classic Indian dessert consisting of small, soft balls made from khoya (milk solids) soaked in fragrant rose syrup, offering a rich and sweet delight.
Rasgulla features spongy, white cheese balls cooked in light sugar syrup, delivering a refreshing and satisfying sweetness that's perfect for any occasion.
Kheer is a creamy rice pudding made from basamati rice, milk, sugar, and flavored with cardamom and nuts, creating a comforting and indulgent treat.
AM: What are 3 cocktails that you recommend that we should have?
DD: Tapori Cocktail - A tamarind flavored take on a classic Boulevardier.
Achari Martini - A take on a Dirty martini using a brine made for Achar, a south asian pickle used as a condiment.
The Pineapple-Timur Daiquiri is a refreshing twist on the classic cocktail, featuring acidified pineapple that adds a bright, tangy sweetness in place of traditional lime juice. This vibrant drink combines the tropical essence of fresh pineapple with the unique, slightly spicy notes of timur (Sichuan pepper) tincture.
AM: Do you have a Happy Hour and if so, please tell us about this!
DD: We will be offering a varieties of cocktails, beer and wine at happy hour eventually.
AM: Are there any events coming up in the Spring that we should keep an eye out for?
DD: Yes, Look out for a fun collaboration with Service Bar, Albi, Martiny’s (NYC) and Angel Share (NYC) on April 7th!
IG @tapori.dc
PHOTO CREDITS | Deb Lindsey
Read the FEB ISSUE #110 of Athleisure Mag and see THE ART OF THE SNACK | Tapori in mag.
Featured
BINGELY BOOKS
THE NEW ORLEANS KITCHEN: CLASSIC RECIPES AND MODERN TECHNIQUES FOR AN UNRIVALED CUISINE [A COOKBOOK]
Lorena Jones Books
Justin Devillier + Jamie Feldmar
James Beard Award winning chef and restaurateur of La Petite Grocery in the Garden District and Justine in the French Quarter, Chef Justin Devillier who was on Top Chef: New Orleans shares his 120 recipes in The New Orleans Kitchen: Classic Recipes and Modern Techniques For an Unrivaled Cuisine. You'll learn how to make the fundamentals of New Orleans cuisine including proper roux-making as well as classics such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs, and Biscuit and Pâté Brunch Sandwiches. You'll find step-by-step instructions and gorgeous imagery.
SIMPLE SALAD COOKBOOK: 100 RECIPES THAT CAN BE MADE IN
MINUTES
Callisto
Johanna Marie Mirpuri
A classic go-to for us for lunch or dinner is a salad. We can't have enough, but we're always looking for ways to change up our salads and in Simple Salad Cookbook: 100 Recipes That Can Be Made in Minutes. This cookbook will allow us to not only have get some variety with our favorite dish, but we can learn techniques that we can put to good use when we're making our next creation!
We also like that these recipes will take less than 10 mins to make so that we can keep moving and grooving no matter how busy our schedule is!
With 100 recipes and minimal prep, you'll be able to add your favorite ingredients and grab those items that you already have to make them feel new on your plate. You'll find that recipes will include meat and plant-based proteins whether your salad is a side dish or a main one.
The salads that are included contain those that are leafy, veggie, slaws, grains, beans, pasta, tofu, seafood, and meat! You'll also find that you will be able to make substitutons based on dietary needs or what you have on hand.
BAKING FOR TWO: 200+ SMALL BATCH RECIPES, FROM LAZY BAKES TO LAYER CAKES
America's Test Kitchen
America's Test Kitchen
In Baking For Two: 200+ Small Batch Recipes, From Lazy Bakes to Layer Cakes, this cookbook focuses on sweet and savory treats and cutting them down to make small batches! You don't need to be concerned about using calculators and you won't have to worry about measuring. We're excited to try their Blueberry-Lavender Cornmeal Crumbles, Coconut Snack Cake, or Cranberry-Cardamom Muffins.
You'll learn tips on how to prepare items ahead, freezing, baking later, and more! It's definitely a cookbook you'll want to have on hand whether you're enjoying a meal along, with a special someone or your besties while watching your favorite shows.
Featured
SWEET SUCCESS | CHEF DOMINIQUE ANSEL
Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.
We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!
ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!
CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!
AM: I’m not going to blame it on you! I was the person who ate everything haha!
When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?
CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!
AM: Right!
CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.
AM: Right, yeah.
CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.
AM: Yeah.
CHEF DA: It’s about how to season them like if they are ripe or not.
AM: Yeah.
CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.
AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.
So how did you make that jump to being at Daniel which is amazing.
CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.
I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.
AM: Wow.
CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.
I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!
AM: Right.
CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.
AM: Why did you want to do that?
CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.
AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!
CHEF DA: Haha I’m sorry!
AM: Then your Cookie Shot comes out and it’s another craze around that.
What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.
CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.
AM: Yep.
CHEF DA: We were selling up to a 1,000 a day.
AM: Wow!
CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.
AM: Yeah.
CHEF DA: Or what the tradition, or the meaning of it was.
AM: Yeah.
CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.
I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.
AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –
CHEF DA: And bourbon!
AM: And Bourbon for those that want that adult version!
So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!
CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.
AM: Yeah.
CHEF DA: It's sweets, pastry, it's, you know, breakfasty.
AM: Yep.
CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.
AM: I mean, the French Fries. I love that. I mean, I love potatoes.
CHEF DA: I mean, isn’t it every kids dream for breakfast?
AM: I could definitely enjoy having this.
Will you do anything else with them?
CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.
AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?
CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?
AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!
CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.
PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats
Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.
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THE ART OF THE SNACK | DILLI DILLI
No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!
ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!
ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.
AM: What is the meaning behind Dilli Dilli?
AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.
AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?
AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.
AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?
AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.
AM: What are 3 Small Plates that we should consider for the table when we come in?
AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.
AM: What are 3 Signature Dishes that we should consider?
AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.
AM: What are 3 Large Plates that we should think about ahead of our dinner?
AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.
AM: What are 3 breads that you suggest that we should enjoy?
AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.
AM: To complete our meal, what are 3 desserts that we can share?
AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.
AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?
AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.
AM: What are drink profiles that are indicative of the spirit of India's culinary capital?
AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.
AM: What are 3 cocktails that you suggest that we should have on our next visit?
AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!
Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.
Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.
AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?
AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.
AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?
AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.
PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli
Read the JAN ISSUE #109 of Athleisure Mag and see THE ART OF THE SNACK | Dilli Dilli in mag.
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THE 9LIST | 9M3NU
Read the JAN ISSUE #109 of Athleisure Mag and see THE 9LIST 9M3NU in mag,
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ORANGE GLOU | DOREEN WINKLER
This month, we kicked off a new series, THE 9LIST 9TASTING that you'll see a lot more of as we head into 2025. We kicked off this inaugural event at Orange Glou which carries natural orange wines and is founded by Doreen Winkler. Orange Glou is the world's only wine club and store dedicated exclusively to orange wines. She was also named one of America's Top Sommeliers by Forbes.
We enjoyed spending time with her in her Lower East Store with our virtual event which took place on IG Live as well as being available on our YouTube channel. She talks about natural wines, orange wines, the selection of orange wines we can enjoy in a number of situations, her passion and the history of these wines, and more.
ATHLEISURE MAG: It’s so great to have you join us on IG Live and if you miss anything, you’ll be able to see this on our YouTube channel, our THE 9LIST app, and of course, in Athleisure Mag's DEC ISSUE #108. We’re here today for our THE 9LIST Holiday Event which basically focuses on our must-haves, things that we can enjoy, do, and have.
Today, we’re here for our THE 9LIST 9TASTING event and we’re kicking it off with Doreen Winkler who has been in our issues a number of times and we’re excited because we’re in her store right now with all of these celebratory balloons as they were part of 5-year club celebration as Orange Glou was established in late 2019. She is going to talk to us today about natural orange wines, the store and we’re going to talk about some wines that you can have when you’re holidaying, sitting at home, or bingeing your favorite shows.
So thank you for having us here as you know I love you.
DOREEN WINKLER: It’s really good to see you. Thank you for having me as this is an amazing little set up!
AM: I love a good beverage set up! Can you tell our viewers what natural orange wines are?
DW: So yeah, it’s basically 2 questions, I have to be honest because there’s natural wine and then there’s orange wine. But we are definitely combining the two for sure at Orange Glou because we only feature natural orange wines.
Natural wines are basically wines that are made in a way that you would naturally romantically think of how wines are made. Perfectly ripe grapes, hand harvested at the right time, not the foul ones, not the green ones, the perfect ripe grapes that have not been sprayed with any chemicals – hand harvested in small buckets so that they don’t burst and get any bacteria in there. Then they basically get crushed and there are no additions in that. Sometimes in the bottling there is a tiny amount of sulfur which we always say that it has to be at least under 20mg, but honestly, I’m getting lower and lower. I have so many zero-zero wines (wines with no added yeasts or sulfur) in here which we call, the cool kids call, the no added sulfur wines. They have been really stable now for the last year. That’s basically what natural wine is. The romantic way that wine is actually made, but unfortunately, there is also a non-romantic way but we’re not going to talk about that!
AM: Haha we’re not going to talk about that!
DW: Orange wine is made from white grapes only. There are about 20,000 varieties out there. I always talk about the varieties, because the varieties are everything. While they are white grapes, they really have different skin colors, there are green grapes, there are yellow grapes, there are golden grapes, there are grapes with little pink freckles I call it, like Pinot Grigio or Gewürztraminer; also, some have thicker and some have thinner skins, the way that they are built it’s very different and it really affects the color of the wine. It really affects how you make the orange wine and in short, orange wine is basically macerated on the skins, you usually do it foot trodden so you stomp it with your feet – clean feet! And you leave them together, the juice, the skins, the seeds, and sometimes the stems. That could be for a day or it could be for a year. It really depends on the grape variety and what the wine maker wants to achieve. Natural wines are really handmade in that sense. So they are often tested every single day on how it is reacting, how it is maturing, and it’s very exciting. I have done 15 harvests – I’m getting old! It’s very tiring!
AM: I can imagine!
DW: But every time, it’s also magic! I love learning and you learn something every single time. It’s beautiful in the vineyards and even though I prefer doing more cellar work, I love the combination which is really great. The picking process really hurts your back!
AM: Wow! That’s a process!
So, how long has orange wine been around? In a condensed form because I’m sure you could do an in-depth Encyclopedia Britannica on this topic!
DW: It’s been around for about 8,000 years. It originated in what’s now the Republic of Georgia. They wanted to make wine you know, with their hands. They didn’t have any machinery or anything. They heard about white wine and they had their grapes and they foot-trodden them as well and then they were like, how are we going to get the skins out? Back then, there was no press and I think that they were trying, but the skins were 30% of the juice so you’re really losing alcohol if you’re trying to do that. They were the first ones and they really enjoyed it. They ate a lot of medieval meals so it was nose to tail, the whole pig and fish over the fire. This style of wine really paired well with it.
I feel like that is why I also became so obsessed with it because really there was this restaurant Aska where I wasn't really able to find a lot of pairings and we had a 19 course menu and every course had to be paired. That’s how I got into this mess ha!
So yeah, they have been doing it for 8,000 years and really only in the last 40 years has it come to the rest of the world.
AM: It’s like a hidden secret in plain sight since it has been around for such a long time.
DW: Yeah, they kept it to themselves.
AM: You have given us a condensed history on orange wines. So from the perspective of today’s THE 9LIST 9TASTING event, we want to look at different wines for different situations. If we’re going for Brunch and we want something that is a lighter wine, what would you suggest for 3 wines?
DW: Well, we have these 3 wines lined up here.
AM: Which magically appeared!
DW: Maybe we should taste these 3. The first one is from Franz Strohmeier and we missed you at the fair this year because he was here. The one and only!
AM: We will never miss another fair again! I already put it in my calendar!
DW: You shouldn’t! It takes too long to make them. I have several panic attacks in between.
AM: There are always a few of those when you’re putting something out.
DW: But at the end, the day of, it’s amazing! I visited him [Strohmeier] on a trip and I feel like my team pushed me out of the door because it was really hard for me to leave my baby alone. But I went first to Italy, and then I went to Czechia as I really needed to see what was happening there, and then I went to Slovenia, and then I finished up in Austria. So 4 countries.
He’s in Styria in Austria and this one is called Weisser Frizzante it’s from Pinot Blanc and also Sauvignon Blanc. It’s on the skin for a little bit, about 3 weeks and then aged in wooden barrels for a little bit and then bottled for a secondary fermentation and it’s just really refreshing and it has like beautiful floral aromas, it’s juicy, it’s mineral and it has so much finesse and that’s how you want to start off your Saturday or Sunday Brunch I think. It’s really elegant and it’s not your mimosa. It’s your Holiday Brunch for sure.
This wine has so much finesse and I absolutely love this wine. I can’t wait to drink it so that is why I am not talking.
AM: I love a good Holiday Brunch and this is very nice!
DW: I think that you can taste that it has a beautiful minerality, it has floral notes, and it also has a little bit of a mushroomy, beautiful citrus and very refreshing.
AM: It’s nice that it has an interesting balance between an Earthy and curranty like an evanescence at the same time. It’s a very nice palette cleanser between everything. It’s very enjoyable.
DW: It’s a good holiday wine I think. I don’t even want to pour this into the bucket, but you can’t drink that much.
Then we have this wine, from Domaine Lebled they are out in the Loire – it’s basically classified as Vin De France because they are a little rebellious and they are not following the rules that the Loire region wants. This is made from one of my absolute favorite wine variety called the Menu Pineau which is only 1% of grape varieties in the Loire. It’s very special as I see a lot of mushroomy aromas like very earthy and also beautiful minerality and elegance. It’s about 2 weeks on the skins and it’s just really really delicious.
I think that you should give it a little swirl. This is about 2 weeks on the skins and you see that it is a little bit darker in color and again, that has to do with the grape variety. I also really highly recommend to look up your grape varieties. You can really tell when you now look up, okay there was Pinot Blanc and Sauvignon Blanc in there – how do they look like? Then you’re able to understand a lot more. Give it a whirl!
AM: What do you mean by mushroomy wine?
DW: Just that it has more of that earthier aroma.
AM: It’s sweeter than the other one.
DW: I would not call it sweet.
AM: Really?
DW: It just has more Brut. But they are all dry.
AM: Right, it’s very dry. It’s very nice.
DW: So I would say that it has a little bit of yellow plum. There’s this mushroomy thing that I was telling you about earlier. Maybe even a black tea.
AM: Yeah, I’m definitely getting that.
DW: The minerality – people always just think that orange wine is this punchy, ridiculous, overpowering, and weird thing. But I mean, this is fine wine. You can see that the first 2 examples that we have had right now because we’re about to open the last one – it’s like, full of finesse. It’s very beautiful and very well done.
I would actually have this with this amazing toast with wild mushrooms like they do at Dudleys for brunch!
AM: Ooo, I was thinking the same thing. I was thinking a toast with a duck confit.
DW: Well the mushroom toast doesn’t look good when you eat it, but I would eat it with a girlfriend that goes out with me, but not on a date. The mushrooms just fall off the toast as you eat them.
AM: Well I really love this one.
DW: It’s so good!
Then, you heard me talk about this before. I really love Czechia right now!
AM: The color of this one just pops!
DW: Then the last one which truly a holiday wine, this one is from Czechia and Czechia is really on fire right now when it comes to the region. This is from Donatus, they are making this from an indigenous grape and as you can tell, I like indigenous varieties. I got to visit them this year. It’s called Pálava and they only have that in Czechia and it’s a really deep rich amber wine with over a month on the skins and long aging in barrels for a couple of years. This has a lot of tea aroma, but also a little bit of dry mango and papaya. I really love this wine! It really gives it definition and extra layers. We really feel like this is a great holiday wine.
This could go really well with Steak and Eggs if you want to do Brunch.
AM: I can see that.
DW: It hits the spot. So when you smell this, I smell some sort of dry mango and papaya situation.
AM: I smell a lot of blossoms and maybe something that is like an Elderflower, but not quite. It’s hard to put my finger on it.
DW: Mmm, maybe some sort of a honeysuckle. Something that is really warm. There’s lots of layers. There is a little bit of a sage situation. There is also some black tea. I love this one!
AM: I mean, I have loved all 3, but this is very tasty. I can totally see why you said a steak or even a Cauliflower Steak.
DW: Totally or a Mushroom Risotto. Of course some Fried Chicken would be great as well with some waffles! Who doesn’t like that?
AM: Such a great combo.
DW: We definitely need to go to lunch after this.
AM: I know, my stomach just gurgled.
This tasting was amazing and we have additional bottles here and although we’re not tasting this selection, what are 3 that would be great for dinner when we hit that mode?
DW: Ah I only have 100 wines here!
AM: I know it’s tough and for those watching and eventually reading, you’re missing out because you should really be coming to Orange Glou to see these wines if you are here in NY as there is a beautiful selection. But for the purposes of this event, I am forcing you to pick 3 for dinner!
DW: I would say – oooh there are so many! I’m a big fan of Gut Oggau, they make a lot of different delicious wines in Austria – like Theodora. I’m also really obsessed with Austria right now. It’s just a region that really keeps on giving and the quality has become just really high. They make this really delicious Grüner Veltliner that is only a couple of days on the skins. It has this finesse, it has the green juicy apple, peppercorn minerality and layers – that’s a really good one.
I just got to try this amazing wine from Skegro Winery in Bosnia Herzegovina the first time that we had the wine in this store. The grape variety is called Zilavka and this is a couple of months on the skins. It has this very tangeriney feel even though I try not to talk about citrus fruits because we have people coming in here every day asking what kind of oranges are in the orange wines – none! It just really has the layers and an Earthy aroma with a very citrusy and grapefruity – pink grapefruit – very delicious! I really hope to dig deeper into that country for sure.
We also have amazing Slovenian wines here and I just got to visit earlier this year. It’s really an amazing memory. A lot of those wines are not currently imported and that was really hard to see and I’m trying to help, but it’s not really a good time to do that. We are having some really nice wines – from a great producer over there who is actually French who married a Slovenian woman.
AM: Ok, I see the connection because I was like how did that pairing happen?
DW: Their winery is called Kabaj and he makes really nice Rebula which is Ribolla Gialla [grape] which is really delicious, really layered, really rich, really good for your steak wine, I would stay.
AM: Ooo I love a steak wine!
DW: I’m really obsessed with this producer as well. Franco Terpin, he is in Italy, actually on the Slovenian border. I was able to also visit him this year. He’s an icon and I have been admiring his wines for 15+ years and now you know how old I am. He makes this Friulano that is a couple of months on the skins. It kind of has this persimmon taste. There’s not a lot of wines out there that have that note. It’s layered and it’s like this tropical persimmon situation which I really really love it.
Maybe in terms of a paring, something like – I feel like, something vegetable driven like roasted vegetables like something over a fire that I can see like carrots.
AM: Or roasted squash.
DW: Squash, something in that direction.
And then, this one is from Jura, France it’s called Domaine L’Octavin. It’s a female producer and she’s very awesome and a really wild one. It’s really extreme how she has been doing wine. She has been doing zero sulfur wines for many many years. This is a Gewürztraminer and Pinot Gris blend. It’s about a month on the skins. It’s really really dark in color, we can’t see it right now. But I highly recommend this for anybody to seek out – any of these bottles really.
This could be a great idea with so many things! I love this with a duck confit and some sort of a raspberry coulis like the old school French kind of cooking.
AM: I was just going to say that it feels like a Julia Child moment like a Coq au Vin!
DW: Ahh Coq au Vin that would be nice too!
AM: And tasty!
DW: To add a third to this mix, we haven’t really added any US producers today. This is one of my favorite producers in the US. The winery is called Ruth Lewandowski but really the producer is named Evan Lewandowski and he makes wines basically out in California in Mendocino. He often brings them back to age them in his home state of Utah. So it is a very interesting story. He works a lot with Italian varieties. As you know, none of them are native and they are all implanted into the US over the years. This is made from the Cortese grape. In Italy, the Cortese grape is used for Gavi di Gavi and nothing can be more boring than Gavi di Gavi. It’s literally like if you told me that you have a Cortese for me, I’d shake my head and say, “I can not!” As a Sommelier and especially in the 2000’s, I was 22 when I actually had my first Sommelier job. And in the 2000s, everyone was drinking Gavi. I would just have nightmares over this, but then he changed my world.
This Cortese is 6 months on the skins and there is really nothing like that out there. And actually, it tastes like root vegetables. Like the beautiful, roasted, organic, sweet carrots!
AM: Oh wow!
DW: I would even almost say that it kind of has a bit of a curry note. Also celery root – I know that that is not really common in America and I’m always looking for it because my dad always made me a celery root salad. It was kind of a pickled thing and we also do a lot for the holidays, a Celery Root Purée especially with Venison, it’s a classic. It’s also great with some Brussel Sprouts.
AM: That sounds great!
DW: That was a holiday dish from my family actually for years. This could be amazing even pairing it with some root vegetables, venison, and some purée.
AM: I am definitely intrigued about this. I also love the little cap.
DW: It’s really great!
AM: The label has an upside down bear!
DW: The funny thing is that now that I am recalling it, the restaurant that I consulted with after Aska, this was the first one that I put on by the glass. So, that is really a special wine and I also recommend visiting him in Southern California if you can because it’s really cool.
That was another 3!
AM: What about 3 when we’re wrapping presents? I mean obviously we should be doing everything responsibly in the comfort of our homes. But when are 3 orange wines when we’re wrapping presents moments before when people are coming that we can enjoy?
DW: I must say that when I am wrapping presents, it feels like it has to be sparkling.
AM: Oh yes!
DW: Yes, because it kind of gives you that feeling that you’re getting in the mood. One of my absolute favorite sparkling besides Franz Strohmeier “Weisser Frizzante” which I absolutely love this one of course, I love this wine from Italy called Vej Brut from Podere Pradarolo is the producer in Emilia-Romagna they very much specialized in Malvasia which is really great when somebody does that. They really show us so many facets of how this grape can be utilized. Vej Brut is always a late release. It is actually made a little bit in the way of champagne – just different and it has a really long time on the lees (old yeast particles) like champagne is. It’s the most powerful sparkling wine that I have ever seen and there is nothing like it. It looks copper in color.
AM: Oh wow!
DW: It’s really a trip if you ever get to try it, you will never forget it.
AM: I’m just looking at the smile on your face and it says it all, that we are all missing out by not having had this.
DW: If you don’t want to go as deep and you want to share this specific wine with guests which I don’t recommend!
AM: Your guests will say, we want more!
DW: Exactly!
There are just so many options out there! There’s a German producer called Weingut Idler, we’ve had this wine a lot here and they make an insane Muscat. That Muscat has this really nice fresh minerality and juicy ripe pears. It feels like you’re eating them. I eat a lot of pears and people laugh at me because I’m German, I’m not exotic.
AM: Yeah, you like pears!
DW: It’s like you’re eating this perfectly ripe pear. It’s so delicious and I can’t wait to get it back here. You know, we just can’t order everything and have it here at the same time. Wines are sold out, they’re in small quantities, it's natural wines and we can’t have it all at the same time! But we also like rotating things. That’s a lot of fun.
Another wine that I love is from Japan and it’s sparkling – huge fan! I’ve been begging to get some here and I think I have asked 4 times. I keep asking the winemaker, when are you sending some? It’s called Grape Republic and it’s in Yamagata which is in my favorite region for sake. They make really good wine there and they have their own varieties which are kind of hybrid varieties like Niagara, Delaware, and Neo Muscat. That wine, I can’t wait to get it because it’s coming today!
AM: When you’re thinking about Après Ski or holidaying at the beach – what are 3 wines that you think are great for that?
DW: For relaxing, there are a bunch!
AM: Haha and I need 3!
DW: If you are really on the holiday or vacation. Then you have already spent so much money that it doesn’t make any difference to have a bottle for around $100. This is from Muster. This is basically Sauvignon Blanc and a little bit of Chardonnay and also from Styria in Austria. When I talk to him, he doesn’t say much. I’m actually always surprised when I get another word out of him. He says that the label should really reflect the wine. When you have actually had the wine, you understand it. It’s kind of like this layered, beautiful, dark orange wine with a really long skin maceration and then it goes into the barrel and then it goes into these beautiful bottles that are twice as heavy as these regular bottles. So I am going to put it down! It has this tropical deliciousness with these ripe peaches and these apricots and even pears.
AM: It’s a holiday in a bottle.
DW: It really is a holiday in a bottle. I have had this on the beach because it made a lot of sense. So I highly recommend this.
If I could get that bottle which has the OG label (Nespor Rajsky X Orange Glou Sylvaner 2020) on it. This is something that we put together that the producer from Czechia – I mean, I have really been helping (or trying to) out there a lot. As you know, these producers are all small and they live in these small little villages. There was a wine specifically produced for us. But the specific Sylvaner looks pinkish and I feel like this grape is also 1% and it’s really used sporadically (there is a little bit in Alsace) but they’re the only ones that have it in Czechia. I was just so impressed and it has a long skin maceration and amazing layers of favor. I would say, it has a bit of a pineapple note as well. It really brings in that holiday spirit or that vacation spirit that I was trying to say. I could really see this at the beach even though it has a lot of density. Both of these do. I think that they bring a lot of pleasure on the holiday.
Lastly, I would recommend the “Les Vins Pirouettes Alsace Le Brutal!!! De Claude Blanc”, made from Riesling and Sylvaner in Alsace. I am a huge fan of the “Brutal labels.” They are around the world now, but they originated from Bar Brutal in Barcelona. They asked a bunch of producers from all over the world to produce a “wild wine for them.” Then this went into the Brutal series. It had to be zero-zero so no additions whatsoever. It was like 300 bottles that each had to produce in the beginning. Then the wine became so popular that now there is a little bit more. It not only goes to Bar Brutal, but it also goes around the world. If somebody was going to make a wine for Orange Glou only, it does not go around the world! I am possessive with my wines and it would only be here.
This one is made by a wine producer in Alsace. It’s from Sylvaner Riesling and I think a little bit of Muscat is in there too. It really is wild. How can I describe it? It has a bit of those crunchier tannins. It’s really tight and precise. It has a kind of rhubarb kind of note to it. Lots of floral notes, orange, zesty –
AM: It definitely sounds like it has some zip in it.
DW: It has a lot of zip in it. Really fresh aroma.
AM: We have talked about all of these wines in terms of our lifestyles. When you’re thinking about when you’re getting ready to wrap your presents, what are some wines that we can enjoy for that mode?
DW: Well, I would go back to Sparkling, I feel that it kind of brings you a lot of joy and if you want something that is a little bit lighter and that it is fun and raises your spirit, I of course would go back to Strohmeier’s sparkling, because it is so delicious and I can’t wait to drink a little bit more!
AM: Very true!
DW: We have this Brut from Italy called Pradarolo. They focus on Malvasia which I really like and they are really old vineyards. There are so many different expressions that I have been very impressed with their wines. It’s called Vej Brut. It’s always a late release and it’s 8 years old. I highly recommend this, it’s coppery in color. It’s dense and it’s intense. I never want to share it. SO drink fast before your people come!
We also have, you see that ginormous bottle over there. This is actually the first time in the US – can I bring it?
AM: Yeah! Bring it over! We can’t tease the people. They want to know how big this bottle is.
DW: This is from Partida Creus, it’s called SM <3 V and they are up in Spain. I actually did a harvest there. This specific wine they only make in magnums and double magnums. It’s really really limited and we only have 2 bottles of this.
AM: What size is this?
DW: This is a double magnum so that is a 3 liter bottle. They only work with abandoned vineyards. They only work with indigenous varieties that nobody has ever heard of. They have a lot of bush wines which I did harvest there. I don’t recommend ha – no! It’s just really hard as you are dealing with old bush wines. There are like 2 or 3 little grape bunches in there. You have to go through the entire bush to try to find it and it’s just really hard on your back.
AM: Just watching you do the motions made my back ache!
DW: There were pomegranate trees and honestly this has a bit of pomegranate feel to it. It’s these bursts of flavors that pops literally and it’s just a beautiful NYE bottle. I was able to have a smaller size of the magnum on NYE last year and yeah, that was a lot of fun.
I also really recommend doing a harvest at least once in your life. It’s really special in how everybody works together and you get to see how the memories will last forever and even though the bush wines broke my back, it was totally fine!
AM: What are 3 orange wines that pair well while enjoying your favorite football/basketball snacks when homegating?
DW: For homegating while watching the game, a super fun pét-nat like the Sicilian Fabio Ferracane “Foddreé” 2022 is great with Buffalo wings; a lighter bodied Tutti Fruitti Ananas “Nespola” 2022 from France to go with chips and dip; and the Keltis “Sivi Pinot” 2018 from Slovenia has bold, yeasty notes that go great with pigs in a blanket.
AM: What are 3 orange wines that pair well while watching some of our favorite shows such as The Bachelor, Red Carpet looks during Awards Season, or other streamed shows?
DW: Enjoy a sparkling Milan Nestarec “Danger 380 Volts” 2023 from Czechia while watching The Bachelor; a Franz Strohmeier “Wein der Stille-TLZ" 2019 from Austria during the fashionable Red Carpet for its elegant, sophisticated flavor; and something easy yet exciting with only a couple days of skin contact, like the Kumpf & Meyer “Badinerie Restons Nature” 2022 from France, while streaming a light-hearted show like Man on The Inside.
AM: What are 3 orange wines that pair well with lighter desserts like macarons, creme brulee, and gelato?
DW: Due to the skin-contact fermentation process, orange wines are dry and therefore don’t typically pair well with sweets and desserts. However, there are a couple of exceptions like the sparkling Grape Republic “Aromatico” 2022 from Japan, which has some residual sugar; and sweet orange vermouths like Matthiasson Sweet Vermouth No. 6 from Napa Valley and the Channing Daughters “VerVino Vermouth Variation 5” from Long Island.
AM: What are 3 orange wines that pair well to gift someone who loves a fuller bodied wine?
DW: For someone who likes fuller bodied wines, I recommend getting them L’Octavin “Hip Hip J…” 2021 from France; Franco Terpin “JKT” 2018 from Italy; or the Brooklyn Oenology “Broken Land” 2014 from the Finger Lakes in New York State.
AM: What are 3 orange wines that could be an option to gift if you are attending a dinner party?
DW: The wine you bring to a dinner party should be a conversation piece. It should have a story and be unique. Go with something like the Ghvardzelashvili’s Marani "Gua" 2020 from the Republic of Georgia, the country where orange wines originated over 8,000 years ago. The dry Kristinus “Liquid Sundowner” 2020 from Hungary is another great unique option, as Hungary is more known for its sweet wines. And one of my favorites is the Laurent Bannwarth “Synergie Qvevri” 2012 from Alsace, which is from a winemaker who releases wines no earlier than 10 years after making them, and in this case uses a traditional Georgian qvevri, an earthenware vessel, to make the wine.
AM: That’s amazing! You gave us a great sampling and for those of you that are watching us live now, in Athleisure Mag’s DEC ISSUE #108, this THE 9LIST Holiday Event 9TASTING will be transcribed for this edition you’ll be able to see everything as well as links back to the wines that she is referencing so you can come into the shop here or go online.
Doreen, you’ve talked a bit about your store’s assortment, let’s talk about your store Orange Glou specifically. What can people expect when they come in and can they request a specific orange wine that they can pick up here as you kind of spoke a little bit about that.
DW: We have a beautiful little storefront where we separated it between retail and the tasting room that we are doing this 9TASTING from right now and where we have had a lot of fun events. As you can see, we have our balloons here as we just had our 5th Year Anniversary for our Orange Wine Club, but we throw some sick parties here. We just hosted a 25th birthday party and she said it was the best party that she had ever had! We pumped up the music and played all the songs that they want to hear. There is a small retail section that we divide our wines into Sparkling, Medium Bodied, and Fuller Bodied wines. You can talk to our sales associates. I always say, talk to us please and don’t just go to the vino app as it doesn’t really tell you anything that you like. We also have our wine club in the front that can be picked up or that can be shipped. We have a top shelf of the best of the best. What can I say?
AM: Where do you ship to?
DW: We ship to 44 states. There’s a couple of them that we can’t do such as Arkansas, Michigan, Hawaii, - just to name a few.
AM: Are there any events coming up – we know that you just had your 5th Anniversary and of course you recently had your Orange Glou Fair which we were unable to go to this year but we will be back next year!
DW: I’ve written down who didn’t come!
AM: We were the bad kids that didn’t come, but we were there last year and there were tons of wines, some that we had had previously, and a number of new ones to get to know. What events should we mark our calendars for?
DW: We are actually potentially doing something here for New Years – a little pop-up event. I’m kind of leaning towards making it private so if you guys want to have a really cool orange wine dinner, reach out and DM me. We’re looking into that and there have been so many parties this year that I am exhausted. I’m kind of like, there’s only a couple days left until the New Year and I’m actually getting ready for my trip to France to go on some wine adventures. I have nothing in the books right now, but I’m still playing with New Year’s Eve because it’s such a cool space and I kind of want to do something.
I am looking forward to closing this year out , it had a lot of downs for me, but also some ups! I want to go on tour to France and see some really cool wines and wine fairs. I really live this. My vacations are actually always tied to wine. But I’m really excited, I’ll be in Montpellier, I’ll be in Paris. I’ll be in the Loire region. It will be a lot of fun.
AM: It’s a really cute space!
Is there anything going on in this category like a new innovation or a new hybrid? Sometimes when you’re talking with people who are in the sake community, they will tell you that there is this particular new thing that they are trying to do. Is there anything like that that you are seeing or even a trend whether it’s in natural wines or specifically in orange wines?
DW: I would say that I just love how other countries are now looking at how they are making orange wines. There are a lot of hybrids (grape varieties that are non vinifera) that people have been working with and there’s a lot of different techniques that people are trying out and vessels that they are now using. I find it really interesting that a producer in Italy is saying that he is using a lot of marble. Marble in Italy is very cheap and then you buy it here and it’s very expensive. So I found that really interesting and the kinds of vessels that people are using now and there’s like a myth that the oak is kind of gone because everybody thinks that when you make orange wine with new oak that it becomes a Chardonnay that is buttery – it doesn’t. It’s like the use of oak being done correctly can actually be really special. A leader in that is definitely Schmelzer who was also at the fair for the last 3 years. I love that guy!
AM: We did enjoy having their wines last year!
DW: We tasted about 50 barrels in his home in the Summer. I was there for 2 nights and didn’t go to bed until 2 or 3am. I was never actually tipsy or drunk. I really wanted to learn and we just tasted literally the same grape from the same vintage and from different barrels. I learned a lot over there.
AM: What an incredible experience! I could talk with you for hours and I’m sure that this will not be the last time that we do something like this. I appreciate those who are viewing this right now that also took the time to join us for our THE 9LIST Holiday Event for 9TASTING!
For people who want to know more information or to know where the store is, where can they go?
DW: You can go to orangeglou.com but also please go to orangegloufair.com to find out when our next wine fair is. We always highlight over 100 orange wines and you can really learn because there’s sparkling, lighter bodied, and you’ll learn about all of the grape varieties. You can also come here to the physical store which is on 264 Broome St which is between Allen and Orchard.
AM: This has been such an amazing experience and we have loved Doreen for a while now and the fact that we can come together to do this is amazing. I appreciate you kicking off our 9TASTING with THE 9LIST 9TASTING and we can’t wait to bring more experiences to you and you can see both of our videos on our IG Live as well as our tasting video on our YouTube channel. We appreciate the time, walking us through everything and seeing the Double Magnum.
IG @orange_glou
PHOTOGRAPHY CREDITS | PG 58 - 69 + 77 Dustin Niles | PG 70 - 73 + 78 Nina Scholl |
Read the DEC ISSUE #108 of Athleisure Mag and see ORANGE GLOU | Doreen Winkler in mag.
THE ART OF THE SNACK | CLOCK TOWER GRILL
This month's The Art of the Snack takes us to Clock Tower Grill in Brewster, New York, an hour outside of NYC. We wanted to know more about this restaurant that serves a menu that reflects the culinary melting pot that it resides in while also having their own Clock Tower Farm! We sat down with the Co-Founders, Rich and Cassie Parente who provide a bit of background on this eatery, the cuisine that is offered, dishes that we should consider upon our next visit and more!
ATHLEISURE MAG: Tell us about Chef Rich Parente and his wife in terms of their background and what led them to open Clock Tower Grill?
RICH + CASSIE PARENTE: Cassie came to this country from Canada to work with horses; she’s classically trained in dressage. While here she worked part-time in restaurants, and that’s where we met, in the industry. We got married in 2009, and then took the opportunity to open what is now Clock Tower Grill in 2013. Around the time of the opening Cassie was running her own barn as an instructor and trainer, but with the restaurant getting busy she wound up focusing on that as general manager full-time. Rich graduated from the Culinary Institute of America, later cooking for heads of state and royalty at the United Nations, competing on the Kansas City Barbeque and becoming a partner in multiple restaurants before opening Clock Tower Grill.
AM: Where is Clock Tower Grill and can you tell us a bit about the area that this restaurant is located in?
CP: Clock Tower Grill is in Brewster in Putnam County, New York. It’s located at Clock Tower Commons, a complex of businesses that has a very New England feel to it. There’s an incredible courtyard where we often host events and dinners in the spring, summer and fall.
AM: What is the meaning behind the name, Clock Tower Grill?
CP: The restaurant is simply named after the Clock Tower Commons — the restaurant is nestled in the back of the complex hidden from the main road. We figured that way there would not be any confusion about the location.
AM: Tell us about the kind of cuisine that is offered at Clock Tower Grill?
RP: We serve American cuisine, highlighting the culinary melting pot, with a huge focus on supporting local farmers and artisans. We raise pork and lamb, grow fruits and vegetables and produce honey and maple syrup on our Clock Tower Farm for the restaurant, and we source from 35 local farmers and artisans within a 70-mile radius.
AM: The layout of the menu is fun to navigate. Tell us about Munchies and what are 3 you suggest if we're thinking of sharing with friends and family?
RP: We try to change things up with the menu frequently — we enjoy trying new things. The Munchies items are great sharable plates to begin a meal with, and I suggest trying the Vietnamese Caramelized Pork Belly with a clementine, tamarind and lemongrass glaze, red peppers and scallions; the Pioppino Mushrooms with smoky grits; and Whipped Ricotta & Honey, which showcases the best local ingredients.
AM: For your Mains, what are 3 that you suggest we should have in mind?
RP: The Clock Tower Farm Pork Chop, using pork we raise on our own farm, is a great representation of what we’re all about; the Crispy Roast Duck with wild cherry demi-glace, crispy 1000-layer potatoes and broccolini is delicious; and everybody loves our Chicken Vodka Burrata Parm, a paper-thin cutlet covered in smoky house-made vodka sauce, served with fresh spaghetti and a ball of fresh burrata cheese on top.
AM: What one dish from Graze, Sandwiches, and House Made Pasta sections do you suggest that we should have in mind?
RP: From the Graze section, the Fall Salad with pickled beets & radish, squash, goat cheese, croutons, beet hummus and feta is hearty cold-weather vegetarian option. From our list of Sandwiches, I suggest the over-the-top Cannibal Burger, beef tartare between brioche buns, topped with American cheese, an over-easy egg and béarnaise sauce, served with fries. And of our House Made Pastas, try the Crispy Semolina Gnocchi, an unexpected version of gnocchi that uses semolina flour and is served with Clock Tower Farm lamb ragu.
AM: Tell us about Eat Like A Chef and what diners can expect from this menu item?
RP: The Eat Like A Chef menu is a great way to experience the restaurant. It’s inspired by eating out with other chefs and industry folks, where you need to try everything. The menu includes almost everything we serve plus some specials, so it’s a great option for groups of 4 and more.
AM: What are 3 desserts that we should think about sharing with the table?
RP: The desserts are delicious in their simplicity. A favorite is our Honey & Vanilla Bean Pudding, which uses honey from our farm. Same with our Milk & Honey Ice Cream, which is a decadent example of why using local ingredients makes all the difference. And then I suggest trying something seasonal; right now we’re offering a Pumpkin Spice Tiramisu.
AM: In terms of your beverage program, what can you tell us about this and do you have 3 signature cocktails that you can share with us?
CP: We focus on local spirits and the menu is always changing, but I would definitely try the Local Fashioned, our take on an Old Fashioned with Cooper’s Daughter Black Walnut Bourbon, blackberries and orange; NY Negroni with Listening Rock Gin, Method Vermouth and Faccia Brutto Aperitivo; and the Spicy Passion with tequila, strawberry, passion fruit, agave and jalapeño.
AM: For the holiday season, are you doing a NYE event or if people are looking to make organizing a holiday dinner at home without the fuss, can they order dinner from Clock Tower Grill?
RP: For New Year’s Eve we will be offering a creative tasting menu inspired by ‘80s and ‘90s pop culture, and we’ll have a performer playing acoustic guitar. We also had Christmas meals available for pickup on Christmas Eve and Day to make things easier for people this year.
AM: How did Clock Tower Farm become part of your business and can you tell us about what you raise there?
RP: We truly believe that starting Clock Tower Farm was the natural progression in owning our restaurant, and it aligns with our values. Cassie of course is the driving force behind it with her knowledge of farming, as she grew up on a small farm in Canada.
AM: Clock Tower Grill is truly a Farm-to-Table restaurant between your farm as well as others that you partner with — why is this important to you?
RP: We try to think sustainably in everything we do, so we do our part with the farm. We’re more connected to our food, and it helps cut down on food waste from the restaurant by using scraps as animal feed and compost. It’s also important to educate people and show why it’s important to support local given the broken food system.
PHOTO CREDITS | PG Michael Tulipan
Read the DEC ISSUE #108 of Athleisure Mag and see THE ART OF THE SNACK | Clock Tower Grill in mag.
Featured
ATHLEISURE LIST | PECK SLIP SOCIAL
Peck Slip Social is a bar by locals, for everyone that is located on Peck Slip in New York City’s Seaport district.
Alex Davis and Learan Kahanov (Madam Secretary, Clerks III, Power Book II: Ghost) opened a bar in their own neighborhood. Alex is a middle school principal by day. Learan, has been in the neighborhood for 25 years, is a cinematographer who has worked on feature films and is a co-founder of the annual Taste of the Seaport which raises funds for two local public schools.
This bar's food is a collaboration between Chef Taylor Miller (Perry Street, Tin Building by Jean Georges, Ichiran) who leads the kitchen and Learan with a MediterAsian menu that blend the cuisines together as well as reflecting the team's heritage and travels in the Mediterranean, Middle East, and Asia.
The menu has an interesting breakdown. The 3 Smallest Plates we have in mind to share includes the Spicy Cucumber Salad; Lamb Lumpia with wasabi-honey mustard; and Garlic Confit Schmear with grilled bread.
3 Small Plates we like are the Housemade Hummus (Learan’s family recipe); BEK Fried Rice with applewood smoked bacon, house made kimchi and fried egg, and Bao Bun Sliders with pulled pork, pickled daikon, chili, fresh cucumbers and Japanese BBQ sauce.
For their Smallish Plates we'd like to share the Mushroom Shawarma, which is served in a pita with fries, and the mix-and-match Skewers of lamb, mushroom, chicken and steak.
As the owners love whiskey, there are over 100 whiskeys on the menu, with a strong focus on bourbon and rye showcasing the best of American spirits — each category is listed geographically by state (and country) so guests can quickly find an old favorite or try something new. Whiskey flights are also available, offering the opportunity for exploration. Some really exciting options are the 11-year aged Stolen bourbon from Indiana, the 18-year aged single barrel Elijah Craig bourbon from Kentucky, and the heirloom Jaywalk rye from New York.
3 Cocktails we're eyeing include, the Morgan with Woodinville 100% Rye, lemon juice, honey, egg white, cherry cacao bitters, and brandied cherries; Moti with Hibiki whiskey, agave, blood orange juice, soda, Japanese chili and lime bitters, and jalapeno; and Laura with Redemption Rye, Creole and Peychaud’s bitters, absinthe, orange and star anise.
The bar is divided into two open rooms: one with communal seating and a small stage featuring a 200-year-old standup piano for weekly jazz nights and singer-songwriter performances, and another side set up for play with a free pool table, sofa seating, board games and more. A 24-foot bar, the longest in the neighborhood, connects the two spaces.
PECK SLIP SOCIAL
36 Peck Slip
NY, NY 10038
PHOTO CREDITS | Michael Tulipan
Read the DEC ISSUE #108 of Athleisure Mag and see ATHLEISURE LIST | Peck Slip Social in mag.
Featured
ATHLEISURE LIST | FOMO MOMO
Fomo Momo founders Ankita Nagpal and Impreet Sodhi met in New York and bonded over a shared love of food. They first launched Fomo Momo in 2021 when they debuted a pop-up at the popular Smorgasburg food market after developing and testing their own recipes. Then they launched a food truck in Jersey City in 2023. This is their first brick-and mortar-location.
They infuse Indian flavors — like masala spice blends, tandoori marinades, flavorful chutneys and more — into Tibetan momos (a type of dumpling), which crossed the border into Northern India, where they became popular street food in the '90s. The momos are paired with Indian chutneys like tamarind and Indo-Chinese condiments like the spicy Schezwan, made with red chilies. The fusion of momos served here has Indian flavors and spices, they don't keep the Tibetan flavors. They come in a variety of fillings and can be steamed and fried.
They feel that it's important to have options for everyone. The signature Momos are filled with vegetables (or chicken) but the cheese filling is new, added in response to customer requests. The soy chaap (Southeast Asian soy-based protein) options were expanded, plus there are plenty of vegetarian snacks and different paneer cheese sandwiches. There's no pork or beef on the menu, and some of the vegetarian dishes can be made vegan, too.
The New York City menu includes sandwiches unique to the location offered for the first time. All come on large round potato buns with cilantro chutney and crunchy onions. Three to try are the tandoori mayo laced Crispy Chicken Sandwich; and Butter Chicken Sandwich and Paneer Makhani Sandwich, both topped with rich butter chicken gravy.
Signature momos have 3 filling options: vegetables, paneer or chicken. They can be enjoyed plain with a chutney for dipping or in one of a variety of preparations like Schezwan, an Indo-Chinese condiment with red chilies; Makhani, butter chicken sauce; and Tandoori, marinated in spicy yogurt with ginger and garlic, then finished in a tandoor oven for a smoky flavor.
Pair this with the Tandoori Paneer Fingers, paneer marinated in Tandoori sauce, battered and fried, Masala Fries dusted in spices; and Samosas. All the snacks are great with chutneys like chili garlic, cilantro, or tamarind.
Their Soy Chaap nuggets have a variety of flavors including Malai, Tandoori and Achari (spiced yogurt with Indian pickled mango).
Pair your meal with their housemade Masala or Rose Lemonade; housemade Chai; and Indian sodas like the rose-flavored cola Thums Up (national soda of India) and lemon-lime Limca.
FOMO MOMO
85 First Ave
NY, NY10003
IG @fomomomousa
PHOTO CREDIT | Michael Tulipan
Read the DEC ISSUE #108 of Athleisure Mag and see ATHLEISURE LIST | Fomo Momo in mag.
Featured
BINGELY BOOKS
MATTY MATHESON: SOUPS, SALADS, SANDWICHES: A COOKBOOK
Ten Speed Press
Matty Matheson
Obviously, we love seeing Chef Matty Matheson in The Bear where he serves as Executive Producer as well as playing Neil Flak on the series! But we always enjoy seeing his take on food through his noted cookbooks. In Matty Matheson: Soups, Salads, Sandwiches: A Cookbook, he shares recipes within this trio and how he has elevated these components of a number of our favorite meals! In true Matty style, he takes his signature twists on these standards and shows how we can create these dishes simply for maximum flavor!
With over 126 recipes, we're excited to check out soups that include: Giant Meatball Soup in Beefy Tomato Broth, Crab Congee, and Creamy Sausage Soup with Rapini and Tortellini. For sanwiches, we're thinking about a Cubano, Italian Combo; and Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple Syrup. In terms of salads, Everyone's Mom's Macaroni and Tuna Salad, Griddled Salami Panzanella Salad; and Peaches with Goat Cheese, Mint, Honeycomb, and Olive Oil (we're really excited for this one).
In addition to the recipes, you can also enjoy photos of his day-in-the-life with Matty and his family.
KISMET: BRIGHT, FRESH, VEGETABLE-LOVING RECIPES
Clarkson Potter
Sarah Hymason + Sara Kramer
When vibrant Mediterranean flavors merge with vegetable forward California cuisine you have Kismet: Bright, Fresh, Vegetable-Loving Recipes by the women chef owners behind restaurants Kismet and Kismet Rotisserie in Los Angeles - Sarah Hymason and Sara Kramer.
You'll find over 100 recipes like Salty-Sweet Persimmon Salad, Harissa Party Wings, and a Wedge Salad with Miso-Poppy Dressing. This is a great way to add to our favorite meals!
STACKED: THE ART OF THE PERFECT SANDWICH
Harvest
Owen Ha
In Stacked: The Art of the Perfect Sandwich, we're looking to focus on taking our sandwich game to the next level with TikTok's Sandwich King, Owen Ha. A great sandwich no matter the time of year is always good to enjoy and we can always find new ways to make them even better.
He has a number of recipes that elevate the classics as well as making new creations. He believes that anything that can be stached and held in your hands is considered a sandwich which includes: tacos, bao, and wraps!
We're already thinking about his Chipotle Chicken Philly, Snapper Po' boy with Remoulade, and Peking Duck Wrap to name a few. His recipes include breakfast as well as dessert - hello Salted Brownie Ice Cream Bar!
You'll find easy-to-follow instructions and enticing photos.
Read the DEC ISSUE #108 of Athleisure Mag and see BINGELY BOOKS in mag.
Featured
THE ART OF THE SNACK | MOON RABBIT
In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.
ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.
CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.
AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?
CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.
AM: What is the meaning behind the name, Moon Rabbit?
CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.
AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?
CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.
AM: What are the spices and flavors that are indicative of Vietnamese food?
CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.
AM: Can you tell us your modern approach to making traditional Asian cuisine?
CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.
AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?
CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.
AM: What are 3 dishes From the Land that you suggest that we should think about?
CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.
AM: From the Sea what are 3 that you suggest that we should have in mind?
CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.
AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?
CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.
AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?
CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).
AM: Tell us about Chef's Visit to Vietnam!
CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.
AM: What are 3 dessert items that are unique to the dinner menu that we should know about?
CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).
AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.
CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.
AM: For those that are interested in beer, wine, or cider, what do you suggest?
CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.
AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?
CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!
AM: Will there be other boxes for Christmas, NYE, etc?
CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.
AM: Will you have a NYE event or other winter holidays that we should know about?
CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.
AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?
CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.
PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |
Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.
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BINGELY BOOKS
BAYOU: FEASTING THROUGH THE SEASONS OF A CAJUN LIFE
Artisan
Melissa M. Martin
In Bayou: Feasting Through The Seasons of A Cajun Life James Beard award winning author of Mosquito Supper Club, Chef Melissa M. Martin takes us back to the Louisiana bayou and looks at big and small celebrations that take place in Southern Louisiana. With 100 recipes that include diverse humble ingredients like vegetables as well as shrimp and crab.
These recipes include Carnival Crawfish Boil and Etouffee Ring for the New Year leading to Carnival season. Afterwards, Lent brings fresh foods like Cabbage Slaw and Fried Fish Collars. As you continue into the Summer, it's all about shrimp season. With the Fall, there are boucheries, Cracklins and Back Bone Stew. For the Holidays, enjoy Fried Turkey, Holiday Dressing, and Red Velvet Cake.
CONVIVIR: MODERN MEXICAN CUISINE TO CALIFORNIA'S WINE COUNTRY
Harry N. Abrams
Rogelio Garcia + Andréa Lawson Grey
Michelin-starred Chef Rogelio Garcia brings over 150 recipes for traditional Mexican cuisine with the agricultural and artisanal bounty of California's Napa Valley! In Convivir: Modern Mexican Cuisine in California's Wine Country.
In this cookbook, Chef Garcia takes us to the local farms, ranches, sustainable fisheries and so much more. We also get to learn the technique for making homemade tortillas and tamales! There are modern approaches when it comes to making tacos, tostadas, sopes, and more!
We already have our tastebuds excited to make and enjoy Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa; Wild Mushroom Tacos with Al Pastor Sauce; and Prawn Ceviche with Choclo, Garnet Yams, and Pears.
You will also find variations to make the dishes, wine-pairing suggested, and curated menus for your next meal.
THURAYA: RECIPES FROM OUR FAMILY'S KITCHEN IN JORDAN
Nadeem Mansour
Nadeem Mansour
In Thuraya: Recipes From Our Family's Kitchen in Jordan, you delve into Jordanian and Middle Eastern cuisine with rich flavors that are filled with traditional family-style meals that Nadeem Mansour grew up eating in Amman, Jordan. Recipes include those that are passed down in families. Over 120 of these images are shared through vibrant pictures and are also accompanied by stories. There are small and large dishes that are included to perfectly compliment your meal across dietary cuisines whether you eat meat, are a vegetarian, or are vegan.
These dishes will be perfect to add to your next festivities or when you're looking to have an amazing dinner when you're having friends over for a perfect gathering.
Read the NOV ISSUE #107 of Athleisure Mag and see BINGELY BOOKS in mag.
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ATHLEISURE LIST | CASA SOL AT MAXX ROYAL BODRUM RESORT
It's officially time to think about planning our vacations for 2025 and we can see staying at Maxx Royal Bodrum Resort in Mugla, Turkey and eating at Casa Sol which opened in May of 2024.
Casa Sol is a concept collaboration between the resort and the F&B team with Corporate Chef Naoki Katori leading culinary and Shavinraj "Sha" Gopinath along with global consultancy Proof Creative which focuses on the drinks. The design of he bar and restaurant was led by GEO_ID.
This concept is situated just steps from the beach with dazzling views, Casa Sol transforms from a tranquil scene for a quiet breakfast into a relaxed locale for lunch in between dips in the ocean and a sophisticated nightlife venue as the sun goes down and the vibes pick up. The venue is entirely al fresco, with a mix of bar and restaurant seating for all group sizes.
The cuisine at Casa Sol is progressive Latin, merging traditional recipes with original elements to create an eclectic mix of dishes. The Chef de Cuisine José L. Castañeda Neri is an accomplished chef with a passion for innovative, high-end cuisine and has over a decade of experience in luxury hospitality.
For Breakfast, we suggest: Chilaquiles, which are corn chips cooked in a rich molcajete tomato sauce topped with sour cream, white cheese, avocado, cilantro and fried egg. For Lunch: Pescado Zarandeado, which is grilled seabream rubbed with chilies adobo served with citrus micro salad. For Dinner: Blackened Rib Eye, which is ribeye crusted with recado negro served with roasted eggplant puree, broccolini, roasted onion, chiles toreados & tortillas.
Casa Sol’s signature cocktail menu is split into two sections Sun Hats (lighter, more refreshing daytime options) and Shoulder Pads (features slightly more complex, spirit-forward drinks designed to enjoy into the evening), a nod to the 1980s beach town nostalgia felt throughout the offerings.
We suggest their Canta-Trio, a blend of tequila blanco, a citrus trio of grapefruit, lime and orange, agave and a spiced salt rim, The Balmy Cobbler with Pisco, pineapple, balsamic and berry shrub and lemon, and The Runway, a clarified milk punch with aged rum, banana, house-made grenadine, lemon, mixed berries, orange and a house spice mix.
If you're interested in hosting an event at Casa Sol, they offer a range of options from small gatherings to full buyouts. Their team can provide detailed information to tailor it to your needs.
CASA SOL at MAXX ROYAL BODRUM RESORT
Gölköy Mah, 312 Sk No:3, 48400 Bodrum/Muğla, Türkiye
PHOTO CREDITS | Casa Sol at Maxx Royal Bodrum Resort
Read the NOV ISSUE #107 of Athleisure Mag and see ATHLEISURE LIST | Casa Sol at Maxx Royal Bodrum Resort in mag.
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ATHLEISURE LIST | HEARTY & HEALTHY
This month, we hop down to the East Village to Hearty & Healthy which opened this month for those with a wide range of options that are great for guests with diverse dietary preferences (vegans, vegetarians, pescatarians, gluten-free) who want to dine together, along with creative cocktails and mocktails. Chef/partner Eder Hernandez first launched this concept 3 years ago as a pandemic virtual kitchen that has since delivered over 300,000 meals. With such demand for healthier comfort food in the area, he and industry veteran Andee Rosario opened this brick-and-mortar restaurant and bar.
For lunch, we suggest that you try the Signature Harvest Salad with roasted butternut squash, quinoa, apples, avocado, dried cranberries, pumpkin seeds, and kale; Blackened Salmon Salad with avocado, tomatoes, quinoa, feta cheese and lemon vinaigrette; and BLTA Sandwich with smoked crispy bacon, lettuce, tomato, avocado, pickles and chipotle aioli on sourdough.
For dinner, we have our eye on the Black & Blue Salad with 100% certified grass-fed steak over organic mixed greens, tomatoes, avocado, carrots, crumbled blue cheese and Caesar dressing; Seafood Stew with clams, shrimp, scallops and mussels; and vegan baked Spaghetti Squash with house-made marinara, spinach and tofu cream.
Our favorite meal of the week is Brunch and we're thinking about their Hangover Benny with crispy smoked bacon, prosciutto cotto ham, and hollandaise; Chorizo Skillet with scrambled eggs, Mexican chorizo, queso fresco, jalapeño, salsa, guacamole and soft tortillas; and Vegan Pancakes with seasonal berries, blueberry compote and maple syrup.
As we transition into colder weather keep these on your radar: Grandma’s Chicken Pot Pie; braised Short Ribs with mashed potatoes and carrots; fresh pasta with house-made Grass-Fed Beef Bolognese; and vegan Eggplant Pot Pie with basil tomato sauce, mushrooms, quinoa, chickpeas, cashews and tofu cream cheese.
The bar program highlights mezcal, house infusions like jalapeño tequila, spicy cinnamon whiskey, limoncello vodka, and spirit-free cocktails. Creative, aromatic drinks include Sunrise Mezcal with mezcal, ginger syrup, fresh lime and pineapple juice; Tequila Road with tequila blanco, housemade chile morita syrup, fresh lime and grapefruit juices; plus mocktails like Little Miss Pumpkin Spice with pumpkin puree, fresh apple and lemon juices, and cinnamon syrup; and Rosemary Paloma with fresh grapefruit juice, rosemary-infused syrup and lemon off the fun What To Drink When You’re Not Drinking menu.
HEARTY & HEALTHY
103 1st Ave
NY, NY10009
PHOTO CREDIT | Michael Tulipan
Read the NOV ISSUE #107 of Athleisure Mag and see ATHLEISURE LIST | Hearty & Healthy in mag.
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9CH3F ROUTIN3S | CHEF ALEXANDRE MAZZIA
Read the NOV ISSUE #107 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Alexandre Mazzia in mag.
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THE 9LIST 9M3NU
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9PLAYLIST | CHEF MICHAEL VOLTAGGIO
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NEW YORK CITY WINE FOOD FESTIVAL 2024
We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.
All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!
There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!
SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day
We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.
Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!
One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.
We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!
We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.
Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!
ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?
CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!
AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?
CHEF PC: Chicken Satay is my favorite!
AM: That’s great, I enjoyed it last year and am so glad that it is here as well!
When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?
CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!
AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?
CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!
AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?
CHEF PC: I’m so happy! Those are 2 of my favorite cities!
AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!
CHEF PC: Of course, we’re happy to have you!
THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively
At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.
AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?
CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.
AM: Tell us about the event that you were part of!
CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.
It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.
AM: What did you serve guests?
CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.
AM: What can guests expect when they come to Restaurant Yuu?
CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.
AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?
CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.
MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES
We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!
Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!
ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?
CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.
AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?
CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.
AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?
CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.
AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?
CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.
AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?
CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.
IG @mvoltaggio
After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.
We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.
We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.
AM: Chef Cenobio, what was the first dish that made you fall in love with food?
CHEF CENOBIO CANALIZO: Ooo that’s a question!
MATHEW GLAZIER: I want to hear this because I'm learning about you!
CHEF CC: No, no.
MG: We've worked together for 28 years.
AM: Ok, that’s a long time!
MG: That’s a question that I don't even know the answer to!
CHEF CC: Well, the first time, which I think I did was make homemade tortillas.
AM: Ooo
CHEF CC: Yes. In Mexico when I was eight years old.
That's the first that I learned. It was making tortillas and that's when I started cooking.
AM: Wow. And what was yours?
MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.
CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.
MG: They were much more authentic.
CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!
MG: He’s so creative!
AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?
CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.
AM: Wow!
CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!
MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.
AM: That’s amazing!
MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.
AM: Which is amazing!
MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.
But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.
And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!
AM: Wow!
MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.
AM: Plot twist!
MG: We do odd and even years.
AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?
CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.
AM: Why did you want to do it?
MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.
AM: So great.
MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!
AM: So what are we eating tonight? What are you guys serving?
MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –
AM: I would love to.
MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?
CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.
MG: I’m still trying to understand.
CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.
AM: Yum!
CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!
MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.
AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!
MG: You give two and I'll give one.
AM: Okay!
MG: Because you're the chef and as I said, I’m the pretty face!
CHEF CC: Number one.
AM: Okay.
CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.
For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.
MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!
CHEF CC: We do shrimp, steak, and chicken.
Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.
MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?
CHEF CC: Yes, the Chicken Tinga!
MG: No!
CHEF CC: Which one?
MG: Taco al Pastor!
AM: Yes! I love Taco al Pastor!
MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.
CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.
You know the way that we have the color, how we cook the meat! It's a killer and she loves it!
MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.
AM: Yeah, being by Barclays is such a great location.
MG: We only have like 10 tables.
AM: Wow.
MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.
Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!
You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.
For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.
PF: How much is the surf and turf?
MG: That’s the most expensive item on the menu and it’s like $42,
CHEF CC: It’s for 2 people!
AM: Oh okay!
MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.
How big is the steak that is on there?
CHEF CC: 8oz. We serve it with a side of rice and tortillas.
MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!
PHOTOGRAPHY CREDITS | Paul Farkas
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