THE SANDWICH INDEX

Who doesn’t love a good sandwich that is filled your faves? We took some time to chat with Chef Byron Talbott to talk about regionality when creating foods, the Sandwich Index and his 3 favorite ingredients to have on hand when making his next sandwich.

ATHLEISURE MAG: What was the moment when you realized that you wanted to be a chef?

CHEF BYRON TALBOTT: I was 17 when I made the decision.

AM: You’ve worked with some phenomenal restaurants and we know that you’re also a photographer, and food stylist, how important is it as a chef to have all of these talents inhouse?

CHEF BT: My kids love it as well as my wife for some time. It’s always a treat to have a chef in the home. I love cooking so it makes for a good symbiosis.

AM: Tell us about the sandwich index and what inspired the creation of this?

CHEF BT: Well the Sandwich Index is regionally inspired. These are all sandwiches from around the states: north, northeast, south, southwest – all that good stuff. It’s just a collection of all those ideas and I love cooking regionally, so it made a lot of sense.

AM: What is it about sandwiches that make you think of all of the kinds of creations that go into them? Do you just, enjoy these specific categories of food?

CHEF BT: Sandwiches are great at the Talbott home, it’s always a great day to have one when we’re at home. Today I’m working with a wrap, the Hatch Chili Avocado Turkey wrap – the Premium Carved Slow Roasted Turkey Breast from Hillshire Farm which is a great product. It has a very similar feel to fresh carved turkey and you can use it in salads and all kinds of good stuff. Today, I’m using it in a wrap. It’s a fun little creation that you can just layer and go. It’s a great inspiration behind this dish.

AM: What are 3 ingredients that we should always have on hand when we’re thinking of making versatile sandwiches – just to make sure that we don’t get into a sandwich rut? Especially for those that do like to eat them all the time.

CHEF BT: It’s always lettuce, tomatoes and probably avocados as the main kind of thing nowadays. I make sure to have those on hand! Because I am from New Mexico, Hatch Chilies are a sacred ingredient there so I tend to have spicy peppers at home, but that’s just me.

AM: Oh wow! What are 3 sandwiches that you would suggest that are perfect for the summertime?

CHEF BT: I would say that this wrap is a perfect one, The Italian Grinder – everyone loves a sub sandwich and the Cubano is fantastic because it has that warm crunchy feel and those are some of my choices. But also the BLT as I always love a really good BLT!

AM: You were speaking earlier about regionality being important to you. What are some of the other things that are important to you when you’re thinking of what inspires you to add to your Sandwich Index or when you’re just cooking in general?

CHEF BT: Regionality is a great way to approach cuisine. Right now, I’m assembling this sandwich which is inspired by the Southwest with great ingredients that I tend to cook with a lot like roasted Hatch Chilies which are beautifully peeled and you can layer onto it, you have the Premium Slow Roasted Carved Turkey which is always a great product to work with and it’s just about having those ingredients for a really good sandwich.

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | CHILLHOUSE

CHILLHOUSE launched in 2017 and was founded by Cyndi Ramirez-Fulton, an entrepreneur with a creative vision who has made a name for herself in the lifestyle, fashion and hospitality industries through her award-winning website Taste The Style, and a partner of The Garret in New York City. Along with her husband and co-founder, Cyndi sought out to change the relaxation landscape with her latest project, CHILLHOUSE.

Prior to starting her own businesses, Cyndi worked as the Brand Director of Third Wave Fashion, a fashion tech consultancy. CHILLHOUSE is a wellness brand as a destination for modern self-care that opened on Manhattan's Lower East Side. It debuted a first of its kind nail salon and massage boutique with a full service café and bar. As a downtown escape for city dwellers seeking a modern path to total relaxation with style, character and ease. It offers guests luxury beauty services at affordable prices in an aspirational setting that you can enjoy at your own will.

Guests can enjoy colorful lattes and baked goods while they're meeting with friends, working on projects or waiting to get a service done. Services cover a number of options for body, nails and face with various choices within each group.

In 2018, SHOP CHILL, an onine retail arm launched with offerings that included accessories and a curated selection of the best products on the market. These items are tested by Cyndi and the team so that they can stand by what they sell. Their membership program CLUB CHILL was created as a way for customers to experience and connect with CHILLHOUSE in a different way. Members receive discounts on services, access to special events and perks from brand partners. CHILLHOUSE has partnered with H&M, Nike, Club Monaco and more.

PHOTOS COURTESY | CHILLHOUSE

CHILLHOUSE

149 Essex St

NY, NY 10002

www.chillhouse.com

IG @chillhouse

Read the August issue of Athleisure Mag and see Athleisure List | Chillhouse in mag.

ATHLEISURE LIST | BIVE

We have become fans of BIVE, which stands for Balance + Vitality, which are the two biggest principles of the brand. They want to show people that even with something that’s typically considered as indulgent as ice cream, one can still incorporate it into their diet and feel good about it. BIVE is ice cream with a purpose.

BIVE opened its doors in September 2018 but was in process long before that. Founder Carla Noboa spent over a year perfecting the initial offerings to maximize the benefits of the superfoods while still creating something delicious.

The original flavors were Boost Me Up (Passion Fruit, Collagen, Chia seeds, Coconut water and Amaranth), Soothe Me Up (Valerian root, Toasted coconut, Almond milk, Coconut cream, Dark chocolate chip and Vanilla), Pick Me Up (Dark chocolate, Coconut milk, Coconut cream, Chia seeds and Amaranth),

Keep Me Strong (Echinacea and Soursop), Keep Me Balanced (Strawberries, Goji berries and Vitamin C) and Keep Me Comfy (Peppermint, Aloe vera, Dark chocolate and Oat milk).

Carla comes from a nutrition background and wanted to find a fun way to consume superfoods. As an avid ice cream fan, she kept looking for options that could satisfy a sweet tooth and promote balance + vitality, but most of the “healthy” options available were merely cold and artificially sweet. She set out to create something new: an ice cream with a purpose that used real ingredients from Mother Earth. For her, being connected to nature and being satisfied with what you put in your body was personally fulfilling. She wanted to find a way to help others do the same.

BIVE offers seasonal flavors that currently include: Sexy Butter (Peanut Butter, Chocolate Chips, Cocoa Butter, Coconut Oil, Coconut Milk, Cashew Milk, and Maca), which is designed to enhance energy balance hormones, and improve sexual dysfunction.

The seasonal flavors tend to stick around longer than initially planned because customers love them so much! There are a bunch of ideas in the works for fall, come by the shop to see what makes the final cut.

The cones provided at BIVE come from the Konery, which hand rolls all their cones in Brooklyn. BIVE currently offers French Vanilla, Dark Chocolate, Matcha, and Lavender, but this lineup will change as new flavors are developped.

All flavors are available in pints at BIVE as well as GrubHub, Postmates, Seamless, and UberEats. They sell pre-packaged individual 4 oz portions which you can purchase in groups of 4.

For many people, ice cream is comfort food. It's a natural stress reliever by its sheer existence, but then by the time you finish, you sometimes end up feeling sluggish or depressed. BIVE believes ice cream can make you feel good emotionally and physically! They’ve worked hard to find natural and holistic ways to make ice cream an entirely positive experience.

BIVE

95 Orchard St

NY, NY 10002

www.thegoodbive.com

IG @TheGoodBive

Read the August Issue of Athleisure Mag and see Athleisure List | BIVE in mag.

IN OUR BAG | WHEN YOU TAKE ON THE DAY

Read the Aug Issue of Athleisure Mag and see In Our Bag | When You Take on the Day in mag.

#TRIBEGOALS

Read the August issue of Athleisure Mag and see #TRIBEGOALS in mag.

20TH ANNUAL CITI TASTE OF TENNIS NYC 2019

PHOTOGRAPHY | Paul Farkas

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

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

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

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

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

PHOTOGRAPHY | Paul Farkas

PHOTOGRAPHY | Paul Farkas

Read the latest issue of Athleisure Mag.

ALL YOU NEED TO KNOW ABOUT MATCHA TEA

Very few brands have caused quite the frenzy quite like matcha green tea, and not just for the obvious health benefits it brings, but also the fact that it contains a myriad of antioxidants. It also gives you several times more energy compared to your run of the mill caffeine drinks. So what is all the fuss about Matcha green tea? And why is it so popular?

What is Matcha Tea?

Despite its eerie look of grounded grass, matcha tea is one of the most popular, Japan-based tea to hit the market. It simply consists of powdered green tea leaves that are the main ingredient in making anything from lattes to various forms of herbal essence.

This tea powder is made of ground whole leaves. It stands out due to the concentrated nature of its flavour and the strikingly green colour that comes attached to it.

Before learning how to make matcha green tea, you first have to know how to get that fine neon-green powder. The preparation process consists of harvesting, followed by drying of the leaves, separation of the stem from the leaves, which then culminates in the grinding of the dried leaves using traditional ball mills.

Key elements

Matcha tea contains the EGCG catechin that is known to be a cancer-fighting agent. You have the obvious green tea benefits that span from heart health benefits to battling type two diabetes based on the various antioxidants present in the drink.

The mode of preparation also means that you get maximum benefits from this tea brand. This means a hundred times the antioxidants you get from your run of the mill green tea, as well as 100% of the nutrients.

Health Benefits

On average, you would require about 10 cups of regular green tea to get the benefits attached to matcha green tea. Health benefits here vary, there are suggestions that it improves your metabolic rate quite substantially, although the degree of this benefit has been known to differ on a person to person basis.

Matcha is also rich in fibre, and some varieties have been known to burn calories and assist in overall weight loss. Further down, this decrease in negative weight is directly linked to a lower chance of heart-related problems, a better BMI, decreased chances of diabetes and more favourable blood sugar.

Psychologically, matcha tea comes highly recommended for reducing stress and anxiety. It calms the mind and causes the body to relax. The high level of antioxidants contained is also known to reverse the ageing process, making your daily cup of matcha tea your little elixir brew.

The L-Theanine property of matcha tea promotes focus and catalyzes concentration at the highest levels. It has been known to be an age-old remedy for monks, who used it to facilitate meditation. So if you are looking to enhance your memory and learning abilities, then matcha tea is what you are looking for.  

Lastly, the energy boost resulting from matcha tea is not a caffeine rush but simply the rich blend of natural properties it contains. It is a great way to ensure you have a productive, mellow day, even if you are not doing any physical work.

Can Anyone Drink it?

It probably isn’t recommendable to a 2-year-old, but for anyone of caffeine drinking age, then it is worth a try. It is especially advantageous to people battling with issues of weight, high cholesterol, people who have anxiety and stress-related problems and generally people who have low energy levels daily.

Athletes and regular gym-goers are also good candidates, as it is also known to increase exercise endurance by up to 24%!

Bottom Line

Matcha green tea is causing waves the world over not because it’s neon green, but because it’s benefits have been tried and tested, and yes, it does work.

Read the latest issue of Athleisure Mag.

S1. E4. | BUNGALOW SK WITH SKINTE

On today's episode of Bungalow SK, we're focused on women's health which includes talking about collagen and natural elements that boost our bodies. In the news, we have heard about the importance of it for our bodies and why it's a vital resource. I sit down with the Co-Founders of SkinTE to talk with Dr. Amy Bader, Elizabeth Zieg and Bassima Mroue abut how they came together to create this ingestible beauty lifestyle brand with investors that include Spanx founder Sara Blakely, the iconic Diane Von Furstenberg, Supermodel Karlie Kloss and Bare Minerals' founder Leslie Blodgett and Brian Lee (of LegalZoom.com, ShoeDazzle.com, Honest Co and Art of Sport) . We talk about how they solved a problem by incorporating grass fed collagen with tea and essential ingredients, the importance of a positive corporate culture that believes in proper work balance and where we can expect to see them next.

S1. E5. | ATHLEISURE KITCHEN DINO BORRI OF EATALY

On today's episode of Athleisure Kitchen, we head to the offices of Eataly in Flatiron to talk with Dino Borri, VP of Global Partnerships at one of our favorite culinary destinations that allows patrons to shop the marketplace, enjoy an array of eateries within this location and to learn more about Italian foods. Today's podcast episode kicks off with an introduction by Dino and continues with his discussion on the history and importance of the Italian Aperitivo as well as discussing the extensive biodiversity of foods that are available in Italy and can be purchased at Eataly.

ATHLEISURE LIST | CITY WINERY + CITY VINEYARD

Fans of City Winery will want to also keep City Winery Pop-up as its a sister location. City Vineyard has a number of wines to enjoy as well as entertainment. City Winery Pop-up opened on July 25th, 2019. These vino oriented destinations are founded by Michael Dorf who is also the CEO.

When you're enjoying their housemade wines (Soho-Vignon Blanc, Rosè of Syrah, Pinot Noir) at City Winery Pop-up, we suggest the Chickpea hummus and the burrata. At City Vineyard, we have two words - Seafood Platter.

Each location has its draw from City Vineyard having a rooftop that is open for the summer and allows for weekend brunches with patio seating throughout the year.

City Winery's last show with Joan Osborne takes place on July 31st. City Winery will reopen on Pier 57 in early 2020. City Winery is known for its intimate concerts and their house-made wines. City Winery is a concert venue, wine making facility and restaurant all in one! It's for those that are passionate about wine, music and culinary arts. In addition to concerts, there are opportunities to enjoy food and wine classes as well as to have private events.

With the closing of City Winery, guests can go to Rockefeller Plaza to enjoy their pop-up. In addition, this fall, City Winery will open in Philadelphia as well as in the Hudson Valley. Make sure to visit their website to see an array of events such as Vino Vinyasa which is held on the rooftop of City Vineyard with their next one taking place on Aug 11th.

In addition to a number of upcoming events and location opening, Michael Dorf's book Indulge Your Senses: Scaling Intimacy in a Digital World.

PHOTOS COURTESY | City Winery

CITY WINERY POP UP

Rockefeller Plaza

NY, NY 10111

CITY VINEYARD

Pier 26

NY, NY 10013

www.citywinery.com

IG @citywinerynyc

IG @cityvineyardnyc

*Check the site for more locations.

Read the July Issue of Athleisure Mag and see City Winery + City Vineyard in mag.

BINGELY BOOKS

BREAKFAST: THE COOKBOOK

Phaidon

Emily Elyse Miller

Whether you eat it or not, we have all heard that, "Breakfast is the most important meal of the day." Many also enjoy the concept of having breakfast for dinner. Whatever your preference, this cookbook focuses on a collection of hundreds of home-cooking recipes that are enjoyed globally!

In addition to being able to make the recipes, the book also provides a few tips and notes so that you understand the cultural context of these meals as well as having culinary insight.

Meals included in this book can include those that are sweet, savory, classical, regional (Chinese Pineapple Buns, Scottish Morning Rolls Egyptian Ful Medames, etc.).

MRS. EVERYTHING: A NOVEL

Atria Books

Jennifer Weiner

When change takes place, are you doing it or is something outside of you that is doing this? We're introduced to Jo and Bethie Kaufman who grew up in 1950s Detroit with a life that definitely had the foundation of potential. Jo navigated life as a bookish tomboy who believes that life should be fair. Bethie is the classic good girl who is feminine and pretty. Although she aspires to have a traditional life, she also has those star qualities that could take her to the next level.

Life has a funny way of changing things up as we watch the evolution of these girls with free love, Vietnam, Woodstock and women's lib taking place among their own traumas and tragedies.

These events create a bit of a switch up with Bethie being up for any adventure, embacing the counterculture and able to do anything as long as she doesn't have to settle down. Jo has become a proper mother in Connecticut and witness the change around her without having to participate.

Both sisters realize that the life that they are living isn't what they want and that their paths or dreams weren't what they envisioned them to be.

MAYBE YOU SHOULD TALK TO SOMEONE

Houghton Mifflin Harcourt

Lori Gottlieb

In this non-fiction book, therapist Lori Gottlieb with patients and a practice in Los Angeles finds herself in the midst of a crisis. She begins seeing Wendell, a quirky and seasoned therapist. She realizes that the very things that her patients come to her are issues that she has about her own life. This book mixes humor and wisdom and examines her world as a clinician and patient and peels back the layers of truth and fiction that we tell ourselves as we toggle back and forth between the natural duality that exists in our lives.

Read the July Issue of Athleisure Mag and see Bingely Books in mag.

VOWS AND BRAUS CONTEST FROM SIERRA NEVADA CELEBRATING THE FIRST OKTOBERFEST ROYAL WEDDING

Sierra Nevada Brewing Co. is sending one lucky beer-loving couple on an expense-paid “royal wedding” at its annual Oktoberfest celebration festival. The celebration harkens back to the very first Oktoberfest, which was held in Munich in 1810 to celebrate the marriage of Crown Prince Ludwig of Bavaria and Princess Therese of Saxony-Hildburghausen.

The brewery is searching for an engaged couple whose love for craft beer matches their love for each other. A special panel of judges will select the couple to tie the knot on September 27, 2019 at Sierra Nevada’s brewery in Chico, California. The winners will receive two round trip plane tickets to Chico, transportation from the airport, a honeymoon suite before and after the wedding, and food, drink, entertainment, and revelry for a wedding party of 50 guests. The ceremony will be officiated during the festival in front of thousands of people.

“Love. It inspires our passion to create great beer and it certainly drives the human condition,” said Sierra Nevada spokesperson Robin Gregory. “We are taking Oktoberfest back to its origins as a celebration of the joining of two individuals and two families in front of 3,200 new friends.”

To enter the contest, couples must upload a short video (one minute or less) making the case for why they’d be the perfect candidates to wed at Sierra Nevada's 2019 Oktoberfest Royal Wedding. Sierra Nevada fans will narrow the candidates down to five finalists via social media voting, and a panel of expert judges will select the winning couple. Contest submissions can be made between July 15-August 8 at Oktoberfestwedding.sierranevada.com.

Each Oktoberfest, Sierra Nevada partners with a German brewery for its collaboration Oktoberfest beer. This year, 200-year-old, family-owned Bitburger Brewery and Sierra Nevada have brewed an Oktoberfest with a secret blend of hops which has never before been shared outside the Bitburger brewery walls. The recipe features what Bitburger calls Siegelhopfen, meaning “sealed hops,” that complement the beer’s strong malt backbone. The flavors are married together with the help of a custom German yeast -- another house ingredient gifted for the first time ever.

Read the July Issue of Athleisure Mag and see Vows and Braus Contest From Sierra Nevada Celebrating the First Oktoberfest Royal Wedding in mag.

THE ART OF THE SNACK | EATALY

SHOPPING THE MARKETS OF ITALY OR GRABBING A MEAL?

When it comes to culinary destinations, Eataly is one that allows you to purchase your favorite Italian treats, meats and wines in their market. It also has a number of restaurants whether you're popping in for a quick bite, doing takeout or simply want to sit down to a decadent meal. We sat down with Dino Borri, Eataly's USA's VP of Global Partnerships to get the rundown on their Flatiron property, charcuterie boards and summer wines.

ATHLEISURE MAG: Tell us about your background and how you came to Eataly?

DINO BORRI: I currently serve as Eataly USA’s VP of Global Partnerships. I was born and raised in Bra, a small town in Piemonte, Italy, and the home of the Slow Food movement and the world’s first University of Gastronomic Sciences. I got my start in the food industry in 2000, when Slow Food hired me to organize and coordinate all of our gastronomic events. In 2008, I started collaborating with Eataly Torino, where I soon became the person in charge of opening new Eataly stores all around the world. I lived in Japan for one year, where I curated the opening of all the Eataly locations in Japan. In 2010, I moved to America to launch the first US location in New York City’s Flatiron District. Living and breathing high-quality food and Mediterranean lifestyle, I am now concentrating on developing key partnerships and relationships with like-minded Italian brands abroad for Eataly.

AM: What is the purpose behind Eataly and how does this destination allow shoppers and guests to connect with the various regions of Eataly?

DB: Focused on providing high-quality, sustainable products for all, Eataly is the largest Italian retail and dining experience in the world, transforming the way consumers experience food, beverage and, culture. At Eataly, guests have the unique opportunity to experience Italian culture through markets, counters, cafés, restaurants, and educational offerings that explore the best food and beverage options Italy’s 20 regions and the world has to offer. Since Oscar Farinetti first opened Eataly Torino Italy in 2007, his philosophy – to provide high-quality food, celebrate biodiversity, and create a place to eat, shop, and learn – has spread to 39 stores across the world, including our US flagship NYC Flatiron (2010), Chicago (2013), NYC Downtown (2016), Boston (2016), L.A. (2017), Vegas (2018), Toronto (opening in 2019), and Dallas (opening in 2020).

AM: Why is Eataly a great destination for those that are popping in to enjoy a number of your restaurants or to shop its market?

DB: Eataly offers traditional and authentic Italian food in a vibrant ambiance. At the store, customers can eat what they shop and shop what they eat. One of the best aspects of Eataly is that all of our restaurants, counters, products, and experts, have a story to tell. Each time you come to Eataly, there is something new to explore and learn, no matter whether you’re sitting down to a relaxed meal or simply buying your evening groceries.

AM: Does Eataly have a different vibe or offering depending on which location you go to?

DB: Yes. Each Eataly is customized to its local market and unique from any other store. The stores all have different restaurants, layouts, products, and counters. In addition, we work with local producers in each city in addition to our Italian producers.

AM: With the summer being upon us, what are 3 items that you would suggest we should incorporate into our Charcuterie boards?

DB: Culatello di Zibello DOP - Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located north of Parma, near the Po River, and Eataly is the first to be able to sell this delicacy with DOP status imported from Italy.

Quattro Portoni Casatica Cheese - This is a semi-seasoned cheese with a flowering crust, and pearly white, soft center. Made with buffalo milk, the flavor is delicate and creamy with a velvety texture.

Lingue Di Suocera – light, crispy, and made from all-natural ingredients, these long flatbreads – in fact, their name translates to “tongues” thanks to their shape – are a flavorful vehicle for the salumi and cheeses on your antipasto board.

Il Mongetto Cheese Condiment Set - Sweet additions like the fig, pear, or quince jam in this condiment set are a perfect compliment to soft cheeses and savory cured meats. This set by Il Mongetto is made with top quality fruits and artisanal production methods in Piemonte.

AM: In terms of wines and sweet treats, what are 3 items that we should keep in mind?

DB: Spritz Bianco – Made with Sangiovese Bianco, St. Germaine, Soda Water, FarmOne Basil. The Spritz Bianco is a refreshing alternative to summer’s most popular cocktail. This Spritz is offered at SERRA FIORITA by Birreria within Eataly NYC Flatiron, our seasonal restaurant on the roof that now reflects the Italian countryside in the summertime.

Riesling Borgogno - Langhe DOC Riesling – Made from young Riesling vines in the Langhe valley by one of the oldest winemakers in Piemonte, the crisp freshness and pleasant acidity of this white make it a versatile wine that pairs well with summer dishes like fish and vegetables.

Mandarinata - Made by Ligurian producer Niasca Portofino, Mandarinata is a pleasantly sweet and refreshing soda made from concentrated juice of mandarins from the Tigullio Gulf. Excellent on its own, this soda also pairs perfectly in a cocktail for a classic Italian aperitivo.

*Please note that all of these products listed can either be found in one of Eataly’s stores or online.

PHOTOS COURTESY | EATALY

IG @EatalyFlatiron

Read the July Issue of Athleisure Mag and see The Art of the Snack in mag.

S1. E4 | ATHLEISURE KITCHEN WITH MICHELIN STARRED CHEF, GEORGE MENDES

On today's episode of Athleisure Kitchen, we headed to the offices of Chefs Club in Soho to sit down and talk with Michelin starred chef and restaurateur, George Mendes, who was also the cover for Athleisure Mag for the June Issue about Aldea located in Flatiron as well as his pop up concept AMAR which is in residency at Chefs Club Counter through the end of August. We talk about the importance of Portuguese cuisine in his food, his passion for food and a number of his partnerships that allow our palettes to know more about Portuguese food.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our music is "This Boy" performed by Ilya Truhanov.

THE NORTHERN TRUST AT LIBERTY NATIONAL GOLF CLUB LUXURY SUITES

The summer is definitely moving fast and a few weeks ago, right before Father’s Day, we shared with you about how you could win tickets to play at the exclusive Liberty National Golf Club. We’re excited for next month’s premier golf event for THE NORTHERN TRUST PGA TOUR’s FedExCup Playoffs that take place from August 7th - 11th at the Liberty National Golf Club in Jersey City, NJ. We’re excited to take in a day of the top 125 elite PGA TOUR talent competing during this event and you can get in on the fun too as THE NORTHERN TRUST has a number of ways to watch this golf match in a luxurious setting and of course, we have the scoop on what we’re looking at and links to find out more. Remember, THE NORTHERN TRUST will not be back in NJ until 2021 at this members-only club so this is definitely the year.

There are many ways to enjoy the game this year! This year there are premium food and beverage options including a signature Grey Goose cocktail, THE NORTHERN TRUST offers unique entertainment with breathtaking views (especially during a professional sporting event) of the NYC skyline and Statue of Liberty throughout the course. Ticket options include all price points, ranging from daily grounds, to a value Family Ticket Package. THE NORTHERN TRUST has seen an unprecedented level of hospitality sales and momentum with most of the premium offerings and experiences sold out, making this THE FOMO WORTHY – NEAR SOLD OUT - EVENT OF THE SUMMER. In addition to the packages that we will breakdown below, please note that the family ticket package is no longer available, but as a replacement, parents/guardians can purchase a grounds ticket for themselves for $35pp and any number of children under 18 that they bring, will be granted access for free.

THE LIBERTY CLUB

We’re excited for the Liberty Club which is available for $7,500 that offers a first-class experience with exclusive access that includes all-inclusive dining by Executive Chef Shaun Lewis (formerly of The White Elephant in Nantucket and The Pierre Hotel in NYC), an exclusive and private shopping experience, concierge service, opportunities for player meet-and-greets, high-end furnishings, VIP ferry arrival, design elements and keepsakes from contemporary artist Peter Tunney, and so much more.  Purchase this here.

THE ULTRA CLUB

THE ULTRA CLUB is located on Liberty National’s par-3 14th floor and has unparalleled views of the Manhattan skyline and Statue of Liberty. This stylish and all-inclusive upgraded food and beverage options experience is available for $395/per day on Sat and Sun only with very limited spots available on these days. Enjoy taking in the game in a climate-controlled venue. Play interactive games provided by Michelob ULTRA, including Skee Putt and Par Darts, high-end private restrooms and TVs to watch the tournament broadcast. You can purchase customizable ticket options for single and multi-day access. Purchase this ticket here.

THE ANCHOR CLUB PRESENTED BY GREY GOOSE

Known as the “Clubhouse on the Course”, The Anchor Club presented by Grey Goose is a double decker hospitality venue which has a modern rooftop lounge vibe with views of the 18th and 1st Fairways and the 2nd Green for $160 on Wed and $185/per day Thursday through Sun. Note that there are not many spots open for this package.

Guests will enjoy amazing views, climate controlled interior and an open air covered second level with soft seating and a rooftop vibe. There is a curated food menu and premium beverages that are available for purchase as well as high end provate restrooms. TVs to watch the tournament broadcast as well as being able to enjoy the signature cocktail of THE NORTHERN TRUST, the Anchor Fizz which was created specifically for the tournament.

This year, there will also be two Topgolf Swing Suite GO Simulators for guests to use - these simulators are used by the top PGA TOUR pros like Tiger Woods, Jordan Spieth and Jason Day when they do their off-course practice. Purchase this ticket here.

If you’re heading to the tournament, we have the scoop on the best ways to get there below!

Read the latest issue of Athleisure Mag.

REFINED RUSTICITY WITH CHEF GEORGE MENDES

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

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

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

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

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

AM: Nice – it’s always food!

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

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

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

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

AM: How did that feel?

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

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

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

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

AM: Do you think you would do another cookbook?

CHEF GM: Yeah.

AM: Are you currently working on a cookbook?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AM: It’s hard to just choose a few!

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

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

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

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

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

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

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

AM: Who are you listening to right now?

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

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

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

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

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

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

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

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

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BEAUTY CREDITS

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

MAKEUP PREPARATION PRODUCT LIST

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

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

HAIR | LAYRITE Superhold Pomade |

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FASHION CREDITS

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

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

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

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

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PHOTOGRAPHY

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

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

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

THE ART OF THE SNACK | FOR THE PESCATARIAN + VEGETARIANS

We're in the thick of the summer and we enjoyed a phenomenal tasting in the West Village's Osteria 57, a rustic Italian restaurant whose menu consists of savory dishes that are created with fish and vegetables. In addition to a truly satisfying meal, they also had a fantastic wine selection. After finishing this 6-course meal, we sat down with Executive Chef Riccardo Orfino to find out more about his culinary journey, dishes at the restaurant and more.

ATHLEISURE MAG: Tell us about your culinary background in terms of where you studied and previous restaurants you worked in.

CHEF RICCARDO ORFINO: I went to a culinary school in Italy, where I studied for 5 years. After completing my studies, I had the chance to go to Milan and work for 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia. With its 50 years of history, this was definitely one of the most important experiences in my formation. In 2015, I moved to New York and began working as Chef de Cuisine at Osteria della Pace, at Eataly Downtown. After 2 years, I decided to embark in a new adventure and moved to La Pecora Bianca restaurant, where I was Executive Sous Chef until April 2019 when I started at Osteria 57 as Executive Chef.

AM: How would you define your style of cooking?

CHEF RO: I would define my style of cooking as new Italian seasonal food. When I cook, I follow the coastal cuisine approach, which is based on the concept of simplicity: working with fresh flavors to let the simplicity of the ingredients to fully come out. Lastly, I really love to use a lot of herbs when I prepare a dish.

AM: When did Osteria 57 open and as Executive Chef, what is your role there?

CHEF RO: Osteria 57 opened its doors in September 2017 and I joined in April 2019. My role here as Executive Chef goes beyond “just” cooking. It also includes supervising all back of house operations, such as coming up with the menus, working with and directing the staff, dealing with orders …and working closely with Emanuele Nigro, of course. Hands-on on everything!

AM: Tell us about Osteria 57’s menu and why the menu is focused on seafood and vegetables?

CHEF RO: Osteria 57 is a vegetarian and pescatarian restaurant. We love to use seasonal ingredients, and we try to stay as much local as possible. I embraced the restaurant’s philosophy of fresh ingredients and not offering meat, as I believe in a kitchen that works beyond animal products “created” in farms, and that is oriented in using healthy produces. Furthermore, I very much enjoy cooking with vegetable and fish; it is different from my previous experiences and therefore it allows to use my creativity more.

AM: What are 3 signature dishes from Osteria57?

CHEF RO: Crispy Cauliflower with Paprika aioli, Paccheri Pomodoro with Burrata Cheese and Basil and Linguine with Vongole and Bottarga.

AM: What are 3 ingredients that you use in a number of the dishes that are your favorite?

CHEF RO: I would say, definitely tomatoes when in season, basil and extra virgin olive oil.

PHOTOS COURTESY | OSTERIA 57 @Osteria57

Read the June Issue of Athleisure Mag and see The Art of the Snack | For the Pescatarian + Vegetarians in mag.

#TRIBEGOALS

Read the June Issue of Athleisure Mag and see #TRIBEGOALS in mag.

THE PICK ME UP

Read the June issue of Athleisure Mag and see The Pick Me Up in mag.

ATHLEISURE MAG | #42 JUN 2019

This month, our cover is graced by Michelin starred Chef and Restaurateur, George Mendes. We talk about his restaurant Aldea as well as his pop up concept currently at Chefs Club Counter in NYC. In addition, we interview 4 x NBA Champion, John Salley to talk about how he came to basketball, his forray into the wellness and health industry as an investor and gifting for Father's Day. We also interviewed Celebrity Fashion Stylist, Brad Goreski to talk about his style inspirations, summer's perfect accessory, being a Co-Host on E! Live from the Red Carpet and his thoughts on the Met Gala! We also interviewed, fitness icon, Denise Austin about being an innovative in the industry, her success with her shows and what she is currently focused on. In addition, as our third year of being media sponsors for PRIDE, we included imagery from PRIDE ISLAND with performances by Madonna, Amara La Negra, Teyana Taylor, Grace Jones and more. In addition, we have a number of our monthly features showcasing athleisure culture.

Read the June Issue of Athleisure Mag.