BINGELY BOOKS

HEAT 2

William Morrow

Michael Mann + Meg Gardiner

4 X Oscar nominated writer/director of Last of the Mohicans, The Insider, Ali, Miami Vice, Collateral and Heat, Michael Mann collaborated with Edgar Award-winning author, Meg Gardiner to return to the characters of the classic crime film with

this story which talks about what is going on in the years prior to and after this iconic movie!

In Heat 2, we find ourselves with Chris Shiherlis (Val Kilmer) after the events of Heat who is in Koreatown, wounded and trying to escape LA. He is being hunted by LAPD detective Vincent Hanna (Al Pacino). Hours earlier, Hanna killed Shiherlis’s brother in arms Neil McCauley (Robert De Niro) in a gunfight under the strobe lights at the foot of an LAX runway. Now Hanna’s determined to capture or kill Shiherlis, the last survivor of McCauley’s crew.

Heat 2 explores the events prior to the movie and after the movie and brings us into this world of heists and settling scores. We can only hope that there are plans to also bring this to the screen!

THE GRACIAS MADRE COOKBOOK: BRIGHT, PLANT-BASED RECIPES FROM OUR MEXI-CALI KITCHEN

Avery

Gracias Madre

Gracias Madre is a popular L.A. restaurant that is plant-based and brings the fresh, bright flavors of Mexico to Southern California. In The Gracias Madre Cookbook, you can enjoy all the Cali-Mexican dishes that are available there.

Mexican food is one of the original vegan cuisines. Prior to Spanish conquistadores that brought ingredients that included dairy, the Mesoamerican pantry centered around "The Three Sisters" - beans, corn and chiles. With this, they created salsas and moles. In addition, the cuisine focused on whole-foods for traditional meat fillings (mushroom carnitas and al pastor, jackfruit mixiote, dehydrated hibiscus) as well as nut-based cheeses (cashew crema and queso blanco, almond cotija).

This book has 125 simple, entirely plant-based recipes that includes Calabaza and Onion Quesadillas, Coliflor with Cashew Nacho Cheese, and Coffee Flan.

MUSHROOMS: OVER 70 RECIPES WHICH CELEBRATES MUSHROOMS

Hardie Grant

Martin Nordin

Martin Nordin shares his love in MUSHROOMS: Over 70 Recipes which Celebrates Mushrooms. Merging the dishes that his mother created with this ingredient (stuffed mushrooms, creamy mushroom mince on croustades and mock snails) with his passion for cuisines of Asia - Korea, Vietnam, Thailand and Taiwan. He plays with the textures and the flavors in this plant-based book so that those who are vegan, vegetarian, etc can enjoy this as well by substituting with nut butter, dairy-based milk or cream depending on their dietary approach to eating.

Read the AUG ISSUE #80 of Athleisure Mag and see BINGELY BOOKS in mag.

THE ART OF THE SNACK | J-SPEC

This month's The Art of the Snack takes us to J-Spec Wagyu Dining and Esora Omakase in NYC. Anytime we have the chance to have Wagyu, it's definitely a treat and being able to have an Omakase meal is another one of those indulgences that have to be enjoyed. We chatted with Chef Koichi Endo to find out about this restaurant, what we should get when we dine there next and more!

ATHLEISURE MAG: Tell me about your culinary background and how it led you to J-Spec Omakase.

CHEF KOICHI ENDO: I worked at the Michelin starred Tempura Matsui, the first authentic tempura restaurant in New York City, for 4 years from the restaurant’s opening. I was trained by Mr. Matsui himself, who was a tempura master in Japan before moving to New York to open his own restaurant. He was the executive chef at that time and, sadly, has since passed away. I was the last person trained by him and learned the art of tempura from him. Combining my love of tempura and J-Spec's focus on wagyu, Esora Omakase counter allows us to showcase both sides. I’m also excited to be able to offer "wagyu tempura" since no other places serve it as traditionally in Japan meat is not used in tempura dishes, which feature vegetables and seafood.

AM: What can guests expect when they come to dine at J-Spec Wagyu Dining?

CHEF KE: At J-Spec Wagyu Dining guests can enjoy real A5 wagyu prepared with various cooking methods, from raw in a tartare or sushi to grilled steaks and many different options in between. A5 wagyu is the highest quality rating of Japanese wagyu beef. It is known for intense marbling, which results in exquisite flavor, texture and tenderness. Because our parent company, Tomoe Food Services, brings some of the best wagyu available in Japan to New York (and Miami), we not only have access to the best of the best wagyu, but are able to offer it to our guests at a more affordable price point. At J-Spec Wagyu Dining, guests can try different types of wagyu from all over Japan, some of it very rare and produced in small amounts like the Ozaki beef from a single farm owned by Mr. Muneharu Ozaki in Miyazaki Prefecture or Hida beef from Gifu Prefecture, which we will be featuring at the restaurant in September, when we also launch Esora Omakase next door to Wagyu Dining.

AM: What are 3 appetizers that you suggest that we should enjoy?

CHEF KE: A la carte at J-Spec Wagyu Dining: Wagyu Tartare, Foie Gras & Uni Macaron is a decadent dish that combines fresh raw wagyu with foie gras and sea urchin for a unique and delicious experience.

Overstuffed Wagyu Sushi is over the top (as the name suggests) with a slice of seared wagyu over rice accented with pickled takana (mustard greens) and nori that’s topped with ikura (salmon roe) and sea urchin.

Wagyu, Uni & Caviar Hand Rolls – another delicious combination that showcases the wagyu.

AM: What are 3 entrees that you suggest that we should order?

CHEF KE: A la carte at J-Spec Wagyu Dining:

Wagyu Flight is a tasting of two kinds of wagyu that usually comes with the prized A5 Ozaki Beef strip loin and another A5 wagyu, depending on what’s best that day. You will discover how very different the two types of wagyu are even though they will be the same cuts.

Ozaki Striploin Steak – this is a real treat as no other restaurant in New York uses Ozaki beef. Usually, the origin of the wagyu brand name is the prefecture of the origin or a local specialty. However, Ozaki beef is named after Mr. Ozaki. Ozaki beef is truly exceptional with well-balanced flavors compared to other wagyu.

Ozaki Surf & Turf is a J-Spec original dish composed of sliced Ozaki beef, sea urchin and shiso leaves. We sear the beef tableside for the guests, then top it with uni and wrap in shiso to serve.

AM: For our readers that have not had the experience of Omakase, what is it?

CHEF KE: Omakase means "up to the chef," the guests let us create a meal for them. We use the best seasonal ingredients available at the moment to prepare it, paying attention not only to the flavors but also the presentation and aromas for a full sensory experience for our guests.

I base my approach on three elements: "Shun" Present, "Nagori" Past, "Hashiri" Future. Shun presents that the best ingredients of the season, Nagori represents ending season for some of the ingredients that are about to disappear and Hashiri presents that first harvest of the coming new season.

AM: Tell me about Esora Omakase and what this menu is like.

CHEF KE: Esora Omakase is a more intimate experience, seating only up to seven guests at a time. The omakase showcases both best quality wagyu and the art of tempura. It features 8 courses, although the tempura part of the menu includes 9 or more pieces served one by one with all the traditional accompaniments so the entire experience takes about two hours. The tempura pieces include lightly battered seafood from Japan, seasonal vegetables, mushrooms, and filet mignon of wagyu wrapped in shiso leaf – nobody else is serving wagyu tempura. Other parts of the omakase include seasonal appetizers, sashimi of fish, wagyu sushi (raw and torched), fragrant broth with seafood and mushrooms, grilled A5 wagyu, shokuji rice of the day, dessert and tea. The menu is seasonally driven and will be changing frequently.

AM: What sake pairings do you suggest when enjoying Omakase?

CHEF KE: We have a sake pairing designed to complement the food, which features about eight different sakes from Japan, ranging in flavors, body, styles and aromas. We also have a list of sake by the bottle so guests can choose their favorite sake or discover new ones.

AM: When you're planning your menu, what are the items that you like to offer and how does seasonality play into this?

CHEF KE: I always focus on using fresh, peak quality ingredients to truly experience the season. I love going to the greenmarket to buy vegetables and how they change with the seasons. I want our guests to enjoy the different ingredients the four seasons bring us and create memorable experiences for them at Esora Omakase.

AM: You open in Sept as we begin transitioning into fall and looking towards the holiday season. What are you looking forward to with the restaurant?

CHEF KE: Autumn is the time of harvest, there are so many beautiful seasonal ingredients going into fall that I’m excited about and look forward to serving our guests, like matsutake mushrooms, for example, coming in October.

AM: Are there plans to open additional locations?

CHEF KE: Yes, there are plans to open more restaurants in the future. J-Spec Wagyu Dining was the first restaurant for our parent company and Esora Omakase grew out of that. We will be creating other dining concepts but wagyu will always be the core ingredient.

IG @JSpec.Wagyu.NYC

PHOTOGRAPHY COURTESY | J-Spec

Read the AUG ISSUE #68 of Athleisure Mag and see The Art of the Snack | J-Spec in mag.

HIGHER ART & GOOD EATS WITH RON SILVER

We head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's also located in Tribeca as well as 6 outposts in Japan and is known for its comfort foods. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interests and passions in CBD and THC that led him to create Azuca which compliments food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

ATHLEISURE MAG: So what was the moment that you realized that you wanted to be a chef?

RON SILVER: I would say that there were multiple moments where I realized that I wanted to be a chef. One of the things is that when I was a little kid, I realized that I loved to cook and part of that was because it was mischief – it was fire and knives. So, I take to mischief very well and then I would say another small thing was that my mother took my $5/a week allowance from me and I went to get a job washing dishes. That was $80/a week so that was another realization that was my spot. I washed dishes for a long time.

AM: So when did you wash dishes?

RS: When I was 13.

AM: Ok!

RS: And I washed dishes until I was 21 in and out.

AM: That was a long time to wash dishes.

RS: I liked washing dishes – I did other things in between. I was washing dishes in Alta Ski Resort and I wiped out and broke my rib, I was out for 6 weeks. So I decided during that time that I would be a chef. So I think that was when I really decided to go for it when I was 21.

AM: So what were all the places that you went to in terms of culinary school or restaurants that you worked for prior to coming up with Bubby’s?

RS: I worked for some hotels for awhile and then I moved to Atlanta because I lived in Salt Lake and there wasn’t any real good dining there. I moved to Atlanta and worked for some of the best restaurants in Atlanta and I was offered a scholarship to the Culinary Institute but I did a quick cocktail mathematics and realized that I couldn’t afford that scholarship and didn’t go to school. I moved to NY when I was 24/25 and just worked my way up and I opened Bubby’s when I was 28.

AM: What made you realize that you wanted to open this up and to create this kind of cuisine here?

RS: Well the style of cuisine in the 80s was really weird, nouvelle cuisine with small plates and small portions and I wanted a place that really had good home cooking and large portions on small plates. I really just wanted to cook the food that I wanted to eat.

AM: What’s the average day like for you, being at Bubby’s?

RS: I’ve been running Bubby’s for a long time, 28 years - so my average day at Bubby’s, I am sort of regimented about how I do what I do. I go to Tribeca and have a coffee and go around and talk to everybody. I go around and kind of see if things are looking good and then I come up to Highline and I do the same thing and then I come up here to my office and I’m a painter. So that’s what I want to do when I come up here, is paint. Once I know that everything is kind of locked down, I can paint. I am also in the cannabis business.

AM: We’re going to get that too as well. So you have the 2 restaurants here and the ones in Japan as well.

RS: Yes, 6!

AM: How do you decide where the next place will be for your restaurant and the community that it serves?

RS: Well I suppose that the world decides for me. I’m not a business person really. So the Japanese people called me 10 years ago and I was like, “there’s no way that I’m doing that” and then we were having lunch the next day and I was walking around the space about a week later. I don’t really make a plan.

AM: Do you think that you would create another concept that is outside of Bubby’s that’s something different?

RS: It’s a good question. I don’t have a lot of reason to do that, but at the same time, I do come up with a lot of ideas that are interesting sometimes so I think that the jury is still out on that.

AM: We were at the Specialty Food Show here in NYC and we saw Azuca. We know that you launched it last year. Can you tell us more about why you are in this space and what made you want to create this?

RS: I’ve been in cannabis space since I have been washing dishes really. So, I’ve smoked weed since I was a kid - like everyone in the kitchen does. I think what really inspired me to get into this business was that I felt that I really had something to offer it. Maybe 6 years ago, I discovered that there was a very large problem which is how cannabis edibles deliver. So I really set up to solve that problem in that regard. I was able to make really good progress with that. In a way, it sort of fell in my lap, but I did a ton of research.

AM: What did you initially launch and are there more launches for this year?

RS: So what we have is a technology really. Azuca is a cannabinoid edibles technology and what that means is that it allows edibles to be consumed in an understandable way which is helpful for people who want to take cannabis or CBD or also for people who want to make edibles. We’re very much in the business of helping people understand cannabis edibles.

AM: What are your plans for that looking at the rest of this year and going into next year?

RS: Well, we’re working with some of the biggest cannabis companies in the country and we’re just getting started with those guys. We are selling CBD, edibles – like our sugar Azuca packs which will be available online and in stores soon. We have THC edibles in Massachusetts with a partner up there and we are also talking to people and other countries about CBD stuff.

AM: You’re also a painter. How long have you been painting and what is it about that that draws you to that form of creativity?

RS: I’ve always been an artist and I started Bubby’s so that I could make art. I can’t really answer what draws me to it. I know that if I don’t do it, I get very crappy.

AM: How many paintings do you create a day?

RS: It depends. I am always working on something. At the moment, I’m doing it on paper which is a little quicker than oil paint. So then all these paper things will be mounted on fabric so that is going to be a big job. I can paint a bunch of things it’s just going to take forever to get them mounted.

AM: Will you ever or have you ever been in a gallery?

RS: I had a show in Mexico City in August.

AM: Wow how exciting! How many pieces were in that show and were you nervous?

RS: 40 pieces and yes it was my first show!

AM: Congratulations! What are 3 signature dishes that we should eat when we come to Bubby’s?

RS: Well the Fried Chicken and pancakes, that’s a thing to eat, we have really good Watermelon Lemonade – that’s a thing to drink and the biscuits! Well the burgers are great too!

AM: When you’re not painting and you’re not focused on Azuca and Bubby’s – what are 3 things that we could find you doing in terms of relaxing and getting your athleisure on?

RS: Smoking bong hits, reading and I have 4 kids.

AM: Do you have any philanthropic efforts that you are a part of that you would like to share?

RS: Bubby’s does a lot of philanthropy. We give stuff to people all the time and support a number of things like New York City's oldest men’s shelter - New York City Rescue Mission. Azuca will have a huge amount of social stuff to do because the cannabis business is very ripe for a lot of different opportunities for a lot of different people who deserve them and don’t have them. So we’re very focused on how we are going to sort of set our company up so that it is incorporating the social aspects of things that we need. Especially the War on Drugs that has been particularly hard on brown people and we’re very much focused on making sure that we’re staying aware of creating opportunities almost in an artificial way. We’re getting a lot of help thinking about that and it’s the biggest deal. In setting up our company it’s run by women and my CEO as well as everyone in the company really has a deep moral compass. I think the jury is out on how we are going to be helpful. Not just philanthropically but also responsible and opportunity creating way. Philanthropy is great, but I think it’s a lot of challenge to create actual opportunity and we’re very much so focused on that.

AM: What legacy do you look to leave behind with all of the fingerprints that you have put down on all these areas?

RS: That is a tough question. I hope that I leave something behind that my kids are part of and something that continues to do good work after I’m gone and maybe I hope to leave behind a bunch of beautiful stuff.

IG @Bubbys

You can hear Ron Silver right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the September Issue of Athleisure Mag and see Higher Art & Good Eats with Ron Silver in mag.

RAF'S GAMBIT

Thanksgiving is this month and while many of us are looking forward to family, friends, food etc. This year, an extra amount of anticipation for the national holiday means the debut of NETFLIX/Spike Lee's 'She's Gotta Have It' which begins streaming on the network for this movie turned series. Rafael V DeLeon plays Manny Garciela and we caught up with him in Williamsburg, Brooklyn. 

ATHLEISURE MAG: We've seen you in print campaigns and we know that you have acted in a number of shows/films, tell us about your journey in both areas.
 
RAFAEL V DELEON: Yes, I have! Well, the journey is still ongoing, but I’m extremely grateful for the opportunities I have been given so far. When I first moved to NYC, I worked the graveyard shift at a hotel. That was the bottom...I mean, “beginning” of the journey. lol
 
AM: Tell us about your role in Netflix/Spike Lee's 'She's Gotta Have It', how long were you filming and what was the auditioning process like? 
 
RVD: I filmed scenes over the course of several months. The audition process was like any other; you go in, do your best work, and leave the room knowing you gave it your best. 

AM: In your opinion, how has 'She's Gotta Have It' been tweaked from the world it existed in 1986 to now?
 
RVD: Well for starters, in 1986, social media didn’t exist. The integration of social media and cell phones are the two biggest tweaks. Other themes like: racial inequality, gentrification, feminine empowerment, and social justice were already top-of-mind issues for Spike...back in 1986. “Been Woke” as Spike would say.    

AM: What did you know about this movie prior to auditioning and what are your thoughts on this now that you have played the part of Manny Garciela that plays the best friend of Mars Blackmon played by Hamilton's Anthony Ramos?
 
RVD: I was familiar with the project but had not seen the film prior to auditioning. I had done my research on the film and prepared accordingly though.  My thoughts now are “Whoa. What an experience!” To work with creatives at the top of their game both in-front of and behind the camera is a milestone moment for me. You find yourself surrounded by so much talent it’s awe-inspiring sometimes. 

AM: With 'She's Gotta Have It' streaming on Thanksgiving, how excited are you to be a part of this iconic series?
 
RVD: As excited as Spike was when the Yankees won the World Series in 2009. 
 
 

AM: We know that you live in Brooklyn, where are your 3 favorite places to eat, workout and to grab a beer?

RVD: 1.) Eat- I really enjoy Archie’s Pizza in Bushwick (I hope they read this). 

2.) Workout- Any playground basketball court. Always good competition there. 

3.) Grab a beer - The Rookery Bar (I REALLY hope they read this). 

AM: Do you still play basketball as we know that you played Division I at Temple?

RVD: Temple is not only Division I, but is the 5th winningest Men’s Basketball program in NCAA history behind Kentucky, Kansas, UNC, and Duke; but I digress. ;) 

I do still play! A colleague of mine has pick-up every week (shout out to DG) and gets a bunch of ex-division 1 guys together for weekly runs. 

AM: What's your personal style when you're going out to grab a drink versus when you're running errands?
 
RVD: Oh man, when I’m going out I try to dress in something that is comfortable, individualist, and on-trend. When I am running errands? Whatever is clean.  
 
AM: What roles can we see you in next?
 
RVD:I have a few opportunities in the pipeline, but nothing I can announce currently. I will just say that I am excited for what 2018 has in store.
 
AM: With Christmas around the corner, what are you doing this season and where will you spend NYE?
 
RVD: I am spending the week leading up to Christmas with my family in Prince Georges County, MD and will be traveling to Costa Rica on the 26th through the new year! 
 
AM: Tell us about charities that you are a part of? 
 
RVD: I work closely with the Make-A-Play organization, Camp Ryan, and volunteer at a middle school in my neighborhood. Lending a hand in my community is something that is very important to me.
 
AM: Is there anything else that you would like to tell us that we have not covered?

RVD: I love playing Chess, day-trading stocks, reading The Atlantic, and watching critically-acclaimed films with my Somali princess. Oh, and I still haven’t beaten a local chess-master in Union Square.

Our shoot took place in Williamsburg, Brooklyn at the McCarren Hotel and Pool as well as the famed The Meatball Shop. You can watch Rafael V Deleon on NETFLIX in Spike Lee's, 'She's Gotta Have It' streaming now. You can also connect with him socially. 
 
Twitter | @RafaelVDeLeon
Instagram | @RafaelVDeLeon
Facebook | /RafaelVDeLeon

We're big fans of The Meatball Shop at Athleisure Mag and it was fun to chat with their Marketing Director Natasha Miller about their history, menu, neighborhood locations and spirit.

ATHLEISURE MAG: Tell us about The Meatball Shop - what the concept behind the restaurant is, who are the co-founders, when it was created, and current as well as upcoming locations of this eatery. 

NATASHA MILLER: The co-founders are Daniel Holzman (Chef) and Michael Chernow, a pair of childhood friends who opened the first The Meatball Shop location on the Lower East Side in 2010. Since then, they’ve expanded to open locations in the Upper East Side, West Village, Chelsea, Hell’s Kitchen, and Williamsburg. The Meatball Shop is all about eating responsibly sourced, delicious food in a fun, hip location. 

AM: What are some of the signature dishes and cocktails that are available at The Meatball Shop? 

NM: The beauty of The Meatball Shop is that you can put together any dish you'd like! But, some of our guest's favorites combos are definitely our Classic Ball (a mix of beef and pork meat) with our Classic Tomato over Spaghetti. Our Kitchen Sink Salad is also a big hit with our guests. Our cocktail menu changes seasonally, but I’d say our Moscow Mule is pretty classic (and delicious).

AM: For those who are vegetarian, can they also enjoy the experience at The Meatball Shop? 

NM: Totally! We have vegan veggie balls that are out of this world, I like them best with our pesto, but they can be served however you’d like! We're all about cooking seasonally and are always changing up our awesome roster of veggies sides. Currently were serving sides like Roast Brussels Sprouts and Apples, Braised Kale and Tomato Soffrito, and Butternut Squash Sage Rissoto. 

AM: If you haven't done so already, can you tell us about Sidepiece? 

NM: Sidepiece is the bar connected to our Hell’s Kitchen location – you walk to the back of the restaurant, past the restrooms, through a little hallway, and you’re there! Sidepiece has a totally different cocktail menu and acts as our meatball test kitchen where we serve some super fun dishes like Pretzels Balls and Meatball Nachos, in a speakeasy-esque space. It can also be rented out for private parties too!

AM: With a number of locations in NYC, what is the thought of the aesthetic of the restaurant in relation to the location of the neighborhood that it resides in? 

NM: The aesthetic of each individual restaurant definitely changes based on the neighborhood that surrounds it. We want each location to feel like its own restaurant - the Williamsburg location, for example, is more subdued and looks lovingly worn in, while the Lower East Side shop has a poppy-feel, with a deep navy wall coated in bright white metal meat grinders. 

AM: We shot a portion of our shoot in the Williamsburg location of The Meatball Shop. What can you tell us about this particular location (when it opened, those who tend to stop in)? 

NM: We opened up our Williamsburg Shop in 2011 and it's become a stable of Bedford Ave. We get a lot of neighborhood locals for sure but as the neighborhood has changed we're also seeing a ton of tourists stop in which has been really fun. We recently started serving brunch on Saturday and Sunday from 10:00am-4:00pm – this was the first location we started doing so, and it’s been a nice change of pace.

AM: What can we expect with the upcoming holiday season in terms of events or promotions taking place at The Meatball Shops? 

NM: We’re just about to launch our latest SHUT skateboard deck design, which will be available on our website. We encourage fans of the brand to check out our other gear as well, like our Ballers sweatshirt, Ballerina Tee, and our jarred Classic Tomato Sauce- which can all be found at www.themeatballshop.com.
 

AM: What are the Co-Founders' favorite dishes at The Meatball Shop? 

NM: Michael Chernow loves a Kitchen Sink with Veggie Balls and Pesto and Daniel Holzman loves a heartier dish of Pork Meatballs with Spicy Meat Sauce over Polenta with a Family Jewel on top!

AM: Are there new dishes (whether ongoing or seasonal) that will be coming to The Meatball Shop? 

NM: We just started serving our Grilled Cheese balls in all of our locations this week – they sit like dumplings atop a layer of cream of tomato soup and are dangerously good. Right before Christmas, we will be bringing back our Jingle Jingle Balls made with venison and paired with a traditional Cumberland Sauce. We also have a killer Bread Pudding special for dessert this month!

AM: We know that you can buy The Meatball Shops' sauce and cookbook, are there other items that are available that people can purchase when they can't get to the physical locations? 

NM: We love designing merch! In addition to our sauce and cookbook, you can find our "Balls" shirts, Grinder Snapbacks, and Grinder Carhartt Beanies at all of our shops. We also carry limited quality items such as our Hedley & Bennet Aprons, "Mini Meatball" Onesizie, and (Baller)INA Pink T-Shirts that you can find in our different shops!

Read more from the Nov Issue and see Raf's Gambit in mag.

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

WITH THE CREW

When you think about the Olympics, a number of sports come to mind. In the list of classic sports during these games, rowing is at the top of our list. It's a sport that creates images of collegiate athletes, country clubs, and symphony in motion. Known as the oldest contested
collegiate sport, the first race was between the Harvard-Yale regatte in 1852! Back in the 20's and 30's, collegiate crew received the type of press that baseball gets and it seems like there is a resurgence that has taken place. We had the opportunity to know more about the sport, how it has a lot of commonalities with studio rowing as well as understanding why there is an increased focus in making this sport accessible to more people.

We found ourselves at the members only, Saugatuck Rowing Club in Westport, Connecticut - owned by Howard Winklevoss (this is one of 3 rowing clubs in the Winklevoss umbrella), learning about the fundamentals of rowing from an elite team of trainers from RowAmerica
(their focus is to support, promote and expand the sport of rowing), and the Co-Founders of ROW HOUSE NYC who have indoor rowing studios in NYC.

Howard's awareness of the sport came through his sons (Cameron and Tyler Winklevoss who competed throughout their academic career as well as placing 6th during the 2008 Olympic games in Beijing - they are also known as crypto currency internet entrepreneurs) and their love of training at this particular rowing club that encouraged him to not only buy this boathouse, but additional facilities as a means to garner increased interest of the sport and to preserve it as well.

To create an interest in the sport, a partnership between Saugatuck Rowing Club and ROW HOUSE NYC was created to allow members of the rowing studio to have the opportunity to row on the water. Many of the skills utilized in studio become building blocks when on the
water working as a team.

In addition, this boathouse is internationally recognized as a premier boatclub that has produced annual national and Olympic champions. Members can enjoy an array of rowing programs whether they're a novice or Olympic bound. Additional offerings include a number of workout methods that are offered from yoga, spinning, body sculpting, access to a state of the art gym as well as a lounge and restaurant.

Prior to our day on the water, we had rowed in studio at ROW HOUSE NYC. It's a total body workout that is low impact but has a lot of energy. In studio, it feels like an individual sport where you compete with yourself. While at the boathouse, we warmed up rowing as you
would in studio but transitioning into actually rowing on the water, there is a lot of discipline and connection in order to truly flow on the water!

To have our team of rowers work in sync whether we were going forward, backing up and even getting the boat in the water - taking direction is key. In addition, you learn that each person is needed for the smoothest ride! After a few hours on the water, we hit our stride and working the oars and gaining co-ordination became much easier.

To find out more about indoor rowing, visit ROW HOUSE NYC to find your nearest location. Once you begin working out at their facility, you can find out more about introducing yourself to rowing on water at Saugatuck Rowing Club.

Read more from the Aug Issue and see With the Crew in mag.

DAVID CHANG | NIKE SB DUNK HIGH "MOMOFUKU"

If you've gone to any of celeb chef/restaurateur David Chang's group of eateries - you know there's always a line and something unexpected for diners! Whether it's savory dishes or their famous Compost Cookie (who hasn't made a Milk Bar run). This same sentiment that can be enjoyed at Momofuku locations has found its way into the release of the Nike SB Dunk High Momofuku shoes. This shoe is not only a limited release, but shoppers have to enter the world of Augmented Reality in order to snag these coveted sneakers. By going to the SNKRS app, you can unlock the shoes and be able to see whether there are quantities that you can get at the same time.

Visiting the app and pointing the camera on your phone to the image of the menu from the Fuku East Village or one of the Nike posters that are pasted outside of Momofuku locations in the US, a 3D model of the sneaker pops up allowing purchases of these shoes while supplies are available. The collaboration with David Chang is a homage to the world of Momofuku and launched at his restaurants on June 22nd.

This is not the first time that Nike has tried new ways to sell shoes through the SNKRS app via geo-fencing as this was done for Don C X Air Jordan 2 "Arctic Orange" and with specific time windows for Kevin Durant's "Still KD" colorway.

PHOTO COURTESY OF NIKE

If There Are Still Pairs Available - Here's How To Get Them
Make sure you have the most recent version of the SNKRS app for iOS.

Go into the Behind The Design post about the Nike SB Dunk High Pro "Momofuku" in the SNKRS feed.

Once inside the post, scroll down until you find the .gif of the hidden Dunk rotating above the background image.

Tap this .gif to open the camera via SNKRS.

Once the camera is open, find David Chang’s Fuku East Village menu online (hint, that’s it below). Or any of the special SNKRS posters inspired by the menu that are pasted up outside all Momofuku restaurants in the U.S. 

Hover over the menu or poster with the camera and then tap to unlock it. The shoe will instantly pop up on your screen.

If there are still pairs available, the invitation to purchase the Nike SB Dunk High Pro "Momofuku" will appear in your SNKRS Feed and Inbox.

PHOTO COURTESY OF NIKE

BEYOND BALTHAZAR

Many of us have our favorite restaurants that we frequent. Maybe it's by our jobs, a workout studio or just a place that feels like home. You know the staff, menus, other regulars and more - but how much of an insider are you? At Balthazar, by Reggie Nadelson, looks at one of NYC's iconic restaurants in every way possible by breaking down who has been a part of its success, the staff that keeps it running smoothly, the patrons that visit and more!

ATHLEISURE MAG: The book has a number of notables that have been at Balthazar: those in the literary, acting, publishing, and culinary communities. Although you are referencing them in terms of their visits to Balthazar, it's also a reflection of a who's who in your network! In reading this book, you're also sharing who you interact with, we'd welcome an invite to your dinner party anytime. Please tell us about your background as the diversity of characters shared in this book seem to represent people you have encountered during your day-to-day or through your work as a writer. What is your background as we know that you are a writer as well as someone who has eaten at a number of restaurants - tell us more. 

AUTHOR REGGIE NADELSON

REGGIE NADELSON: I think you’ll see in the book that many of the famous people are not necessarily my friends. I do have friends who are writers and actors, but most of my friends are lawyers, doctors, editors, house-painters, teachers, not necessarily famous; just fun. I grew up in Greenwich Village in a pretty free-wheeling world. It was the 1960s and 70s, and by the nature of the time and place, there was a lot of diversity. 

I’ve been a journalist all my adult life, have worked in London and New York, for magazines such as Departures and Conde Nast Traveller UK, as well as newspapers like the Independent and the Financial Times.

I’ve written a series of mysteries featuring Artie Cohen, a New York Cop, which have been published in New York, London and translated into a dozen other languages.

I’ve travelled a lot, including to Russia, Iran, across Europe and to South America., as well as across the USA.

AM: You have eaten at so many places, why did you decide to write a book about Balthazar as opposed to another restaurant in Keith McNally's portfolio or another restaurant group?

RN: The answer to this question is the book itself. I think you’ll find the first chapter really does it best. It has long been my neighborhood place, where friends and family hang out.

AM: There are a number of anthems/themes that run throughout the book - resilience (what it means in the restaurant industry, a retail establishment in the tough NYC market, and what it means in a 9/11 - post/9/11 world), the importance and necessity of immigrants, change and adaptation, the importance of being a brand that moves into a culture and how those who are at the helm continue to manage this, honoring the past (old NY vs new), and the global perspective (how Balthazar embodies a french style while being in the bustling center of the world) - were these intentional elements that you planned to weave in the book as this is very relevant in today's world and really makes you think of the intricate fabric that we live in.  

RN: Of course they were intentional elements. I’m glad it works for you.

AM: What do you think is next for Balthazar?
 
RN: Another twenty years, I hope.

AM: You share the many faces of Balthazar in terms of the interactions that you have had with the staff and identifying those relationships that are real versus those that exist during your meal - who has become a part of your personal network from the Balthazar world where you have a relationship with outside of the restaurant's world?

RN: James Weichert, who was the morning manager, has become one of my best friends, though he has moved on to real estate development.

AM: Your commitment to writing this book was so integral to making it a phenomenal read. When you went to the oysters farm (do you like them more now), meat processing plant, winery and received your potatoes - which of these trips were your favorite and those most insightful? 

RN: Gosh, I can’t really say. I enjoyed them all so much in various ways.

AM: Soho is just as much of a character as the restaurant and we've seen the changes that have come over this area - what do you think is next for this neighborhood?

RN: If I knew, I’d buy real estate and get rich. Hard to say. More shopping. More tourists?

AM: Do you think with the unique characteristics that make Balthazar what it is - that there will be the "next Balthazar"?

RN: For me, if something is unique, it is unique. There will certainly be another special restaurant, a place that stands out. But not a Balthazar.

AM: What's next for you - what are you working on and/or what's the next book of yours we should be reading?

RN: I’m working on a documentary about ELLA FITZGERALD for her 100th birthday, which is this year.

But you can always ready my mysteries, all available on Amazon under my name.

AM: We enjoyed reading the shifts of how Balthazar evolves from day to night and the characters that move about - what is your favorite time of day there?

RN: I like the very early morning when almost no one is there, and if I’m up, very late at night at the bar.

AM: In a general week, how many times would we see you at Balthazar?

RN: In a normal week, a couple of times at breakfast, maybe once each at dinner and weekend brunch

CHEF SHANE MCBRIDE

AM: What are your top 5 restaurants in NYC?

RN: Augustine, Aquagrill, Pig Bleecker, Café Cluny, Blue Ribbon Sushi

AM: What is your perfect meal at Balthazar for breakfast vs lunch vs dinner?

RN: Lunch: cheeseburger with raw onions and frites.

Dinner: cevice to start, Steak frites or skate, then banana ricotta tart for desert.  

AM: Who are your favorite people you interviewed for this book?

RN: It would be like choosing your favorite child, but Chef Shane McBride, and Chef Eric Ripert were fun.

AM: Will you write another book of this nature - if so what and do you plan on writing another about Balthazar?

RN: I just don't know.

AM: You span the 20 years of Balthazar while being extremely current to as late as last year, how long did it take for you to research and write this?

RN: In a sense, twenty years. In actual terms of writing, about two.

AM: When you're not eating at fabulous iconic places, what's a general NY day like for you?

RN: Up around 7, out to grab a coffee, back to do some writing, out to Fanelli’s, our local bar for a late breakfast/early lunch/ back to writing or doing interviews. Maybe a pilates class. Always a long walk.

Out to the movies, occasionally the theater, or a jazz club or concert with boyfriend/friends. Or out to eat with friends, or friends over to eat here.

I always read for a couple of hours be-fore bed, usually a novel.

Favorites: Pride and Prejudice, Age of Innocence, Anna Karenina, Midnight’s Children, Portnoy’s Complaint, The Yiddish Policeman’s Union…too many to name.

Interior pictures courtesy of Peter Nelson and book cover by Simon & Schuster

Read more from the Mar Issue and read Beyond Balthazar in mag.

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.