BRINGING MISSISSIPPIS CULINARY SCENE | NICK WALLACE

We hopped into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!

ATHLEISURE MAG: I was such a fan of watching you during Top Chef Season 19 and it’s so great to be able to talk with you right now and as a finalist you showed us your love for food, where you passion came from – when did you realize that you wanted to be a chef?

CHEF NICK WALLACE: So I realized that I wanted to be a chef honestly when I was maybe in my late 20’s. It was something that I always knew that I was good at was cooking. I was cooking as a teenager and I was good at it because my grandmother taught me. But in my late 20’s, I just had to look around my perspective in Mississippi and when I didn’t see that many chefs and executive chefs that were really trying to push it that were of my color, that’s when I said, now it’s time for me to write my story and it’s time for me to ask my elders about the stories that I could reshape who I want to be and that’s when I had my answer!

AM: Your passion for Mississippi whether it’s supporting local producers or giving back via your non-profit Creativity Kitchen to support healthier meals for children and schools is amazing. Why is this so important to you?

CHEF NW: Well, my grandmother told me one thing! When you get things in life, you need to give back just as much. It took me awhile to really figure that out. But the one thing that she was really getting at is that your circle, your environment that’s around you – as you grow up in life, other people need to be able to grow with you and that’s the same way that you should be doing business as well. That’s the reason why I’m in line with Ben’s Original because they have some of the same beliefs and they care about their community.

AM: As the Co-Founder/Creative + Style Director of Athleisure Media, I think about our readers at Athleisure Mag and our listeners of Athleisure Kitchen for Athleisure Studio, they’re busy, they’re always in the mix of doing things. They want to eat well, they want to have healthy meals, they also want to be able to prepare things easily so that they can go from one place to the next. How can they do that, keeping it elevated and also having some hacks whether it’s cooking for themselves or their coupleship or friends and family that come over.

CHEF NW: Yeah, that’s probably one of the most tough things is to cook for 1 individual. Because honestly the way that I was raised, you cook big pots – that’s what you do. You honestly have to bring all of that down and then it’s time that you have to get sandwich bags – it’s not about the Ziplock bag form anymore, things have to be smaller. So, when you’re dicing and pre-prepping you just need to be able to put things into ramekins and put it in your refrigerators because honestly, you don’t need a whole onion. So when you’re cutting things, portion them out – it’s all about portion control when it’s 1 or 2 people, because you will waste a lot and you don’t want to do that.

AM: Absolutely. What are some meals that you suggest that we should have on our radar that are delicious and that can impress guests when they’re coming over to eat with us?

CHEF NW: So, I’m going to give you 2 great recipes here and then we’re going to talk about a lot more that we have. This first one is going to be focused on the Whole Grain Brown Rice which is in the Ready Rice packages. It’s really easy to do, you can put it in the microwave for 3 mins. Take a fresh apple and you’re going to slice and then dice it and incorporate it into some diced red peppers, parsley, green onions, lemon juice, apple cider vinegar and salt and pepper. Once it’s incorporated, add some of the pre-cooked Ben’s Original Ready Rice right into the bowl. This is when you can get kids involved if you have them – you can let them mix and you can have them add ingredients. Maybe they want to see a little more green or red – let them be in charge because when you place this down on your dinner table, you want them to finish this. So you have your sweetness, you have a little bit of acidity, you have protein that’s in there. If you want to add chicken or seafood, you can do that and you can just keep taking this to the next level. But this here is your base!

Your next recipe is going to be Wild Rice. Now this Wild Rice is a favorite. I have been buying these pouches since they have been out there because it’s just so easy. So for this meatball, you don’t have to pre-cook the rice. You’re going to add this rice right into a bowl with ground beef and you’re going to add eggs, milk, salt and pepper and a little garlic. If you have some kids, get them involved again. Letting them mix and reshaping their meatballs. Pop them into a 350˚ oven and in about 12-13 mins, you have some really luscious meatballs that’s right there at your dinner table.

AM: Those are great recipes to add to your meals.

You’ve kind of been talking about this throughout – preparation is always key. What are some items that we should have in our pantries so even when we don’t know what’s going on, when we have these items, they are so versatile that we can create a meal.

can create a meal.

CHEF NW: The good thing about Ben’s Original’s mission is to really save - to save time. You definitely need to have these Ready Rice packages in there because you can get something where you can have Taco Night with Spanish – you can go all kinds of different ways. The Wild Rice is great to pair with a fish. So this here is a great vessel and then in your refrigerator, you really want peppers, onions, squash and eggplant. You want these things that can be in there and you’re already halfway there with a meal. And then you can look at a protein. So when you’re buying meats, have Ziplock bags in your house or a vacuum sealer just so that you can take that one protein and put it in a Ziplock bag, date it and put it right in your freezer. So when you pull out your ready rice and also your veggies, you can go ahead and sauté your veggies or make that salad, pair it up and you have a meal in minutes.

AM: That sounds great!

What are some seasonings that you suggest as 3 go-to’s that we should have in our pantry that we should think about having?

CHEF NW: I’m only going to talk about 1 seasoning!

AM: We expected that!

CHEF NW: I’m going to be very biased on that! This is Nick’s 26. It’s the first seasoning that has ever been incorporated with 26 spices. Think about turmeric, cinnamon, nutmeg, all spice, garlic, etc. It took me awhile to get the ratio down. But the only reason why this seasoning is invented because my grandmother told me that I needed to figure out how to put my personality in a bottle because people like the way that I cook and season food. You can now be your own chef in your own household with Nick’s 26.

AM: We love that!

You’ve been working with Ben’s Originals and like you, they’re also focused on childhood hunger that we’re super passionate about here at Athleisure Media. Can you tell us about initiatives that they are focused on and what they’re doing?

CHEF NW: I’m very delighted to partner with Ben’s Original for the second year now. It’s great! One of the things that Ben’s Original and No Kid Hungry is doing is that they are investing 2.5 million meals. All you have to do is to go into the grocery store and spend up to $1 – that’s all! Just think about if you spend just a few more extra dollars, you never know how far that can go. There’s a lot of kids out there that are in need. Our spirits are aligned because it’s just like my mission. Don’t ignore your community, as we grow – we all grow and that’s just the philosophy! We should all believe that and we need to get on the streets and just start walking and do what we do!

AM: We love to hear that. We love No Kid Hungry and we have worked with them since 2016 and so that is something that we love hearing! $1 impacting such a big thing is amazing!

As mentioned in the beginning, it was great to see you on Top Chef as a finalist and we’ve continued to watch you on Chopped as well. Do you have any other shows coming up that we should have an eye out for? Are you making a cookbook – what’s Nick up to?

CHEF NW: So I am writing a cookbook, it’s called Rooted. It’ll be out soon. It’s got some really really great fantastic recipes in there so it’s going to feature a lot of the different partnerships that I do and a lot of the things that my grandmother pretty much instilled in me. That’s the main thing! And then there’s Mississippi as a whole! I want to be able to put a spotlight – just like Ben’s Original is doing. I want the world to know about us, they need to know about us and I hope that by me going on Top Chef, shows what kind of sophistication that we’re bringing. We're coming hard and we’re believing in our community and we’re coming together as strong as 1!

I did do a show in Food Network Canada that you should probably check out. It’s called Fire Masters, it’s a good show. I started the show off with an old-school recipe from my grandfather. My grandfather passed when I was at a young age, but he showed me this and I’m glad that I had that trick to show to the world, but it’s called Fire Masters and check it out! Soon we have more things to come, but we’re probably going to be a little quiet about it but we have a lot of things in the making!

IG @nickwallaceculinary

PHOTO COURTESY | Nick Wallace

Read the OCT ISSUE #82 of Athleisure Mag and see BRINGING MISSISSIPPI’S CULINARY SCENE | Nick Wallace in mag.

EXPLORATION THROUGH FOOD | KRISTEN KISH

We enjoy seeing Kristen Kish hosting, judging a number of culinary shows and taking us through her recent trip to Seoul. We took some time to catch up with her since talking earlier this year ahead of TRU TV's Fast Foodies 2nd season.

We talk about her co-hosting Netflix's Iron Chef: Quest for an Iron Legend, her new show on National Geographic - Restaurants at the End of the World and being on Selena + Chef on HBO Max.

We also talk about her latest partnership with Jongga Kimchi, a worldwide number one Korean brand. She also talked about their Generation Preservation campaign to preserve plant-forward foods, health and wellness through fermentation and environment to minimize food waste.

ATHLEISURE MAG: We enjoyed talking to you earlier this year prior to the 2nd season of Fast Foodies with you and you’re co-hosts Chef Justin Sutherland and Chef Jeremy Ford! It’s great to catch up as you’re always doing great things. We enjoyed seeing you over the summer on Netflix’s Iron Chef: Quest for an Iron Legend! It was great to see the dynamic between you Alton Brown. We love the food fact that we learned about Korean Fried Chicken and how it came to be! Why did you want to be part of this show?

CHEF KRISTEN KISH: I mean, first and foremost, when they say that Iron Chef is coming back and that Iron Chef is coming back on Netflix – it means a lot of different things. Obviously, it’s so iconic in the Japanese form and then to see it evolve over time to hit the Food Network and then for me, Netflix, it just completely diversifies in a lot of different ways. You can hit so many different audiences, you can pull from different chefs and there is just so much more storytelling that can be had.

So I think for me, obviously Iron Chef – yes! Then Iron Chef Netflix and then there’s Alton Brown coming back! So already for me, I was feeling relatively insecure going into that job – it would scare anybody I think to go onto that job and to feel like that I can hold my own and to have enough to say with those things being worth hearing and to being able to do that with the comfort of Alton being next to me. I think that that was a nice dynamic coming together. I mean, all of it scared me shitless, but honestly, how do you not say yes to that?

AM: You looked amazing and you were a perfect fit for it and it was so good to watch. We hope that there will be more episodes of it for future seasons.

CHEF KK: Well thank you, thank you!

AM: You’re also on the latest season of Selena + Chef which is out now on HBO Max. The format of the show is great. How was it for you to do it virtually, to tell someone how to to cook something and what drew you in to want to be part of it?

CHEF KK: Ohh I remember it! So, I requested to my manager that I wanted to go on Selena + Chef! It looked like a lot of fun and I thought, why wouldn’t I want to cook with Selena Gomez? She was like ok and so she does what she does and she was like, great they want you on the next season and I’m like, “perfect!”

Honestly, it was so much more than what I expected in various ways. So I was expecting that I was going to teach Selena how to cook a few things and that we were going to call it a day. But I remember all of the prep-production calls and they were like, “we want to do start to finish. Like we want to have her work, do it – there’s no fluff around it, there’s no swap outs on and off camera.” Everything that she’s doing, we filmed for over a good 6 hours getting this stuff done. Selena went for it! She just did it all! I think that that is just the most interesting thing and it is hard to teach over Zoom because you are missing a human connection in a lot of ways. But for what it was and what was being asked of her to be quite frank, the whole thing was just a really really phenomenal experience.

AM: OMG! You always have so much going on! You’re also hosting Restaurants at the End of the World on National Geographic tell me about this! You’re a traveling girl!

CHEF KK: Oh my goodness! It is! For a girl that didn’t think that she would travel in her life because I thought that I was just going to be working in kitchens and I just wouldn’t make a ton of money – I would just live my life and that was just going to be how it was – to say that I can travel for my job and not only for my job, but in pockets of the world where it’s very foreign to me and meeting chefs that have this resilience in how they run a restaurant and that can be several different definitions. How they can run their restaurants with limited resources and access to the luxuries that we have with our restaurants here especially in the States.

The whole project is really phenomenal. I think that the biggest thing is yes, food is always going to be the through line, but it’s about who these people are and how and why they do this. Like, it’s just mind-blowing to me and I’ve learned a tremendous amount about how to just relinquish control as this is the theme for those people. What will be, will be – and that’s it! Argh that’s such a hard concept because in my form of restaurants, anything that I can control, I’m going to! If I can control the outcome, you better believe that I am going to control the outcome because there are so many unknowns. But all of these people have been really phenomenal.

AM: Can’t wait to check that out as it sounds really exciting.

I love Kimchi, it’s one of my favorite things to eat. You’ve partnered with Jongga Kimchi. Why was this such a fit for you that you wanted to be part of it?

CHEF KK: You know, Korean culture for me, I’ve had a complicated relationship with being an adoptee. I think that a lot of adoptees can relate wherever you are adopted from. Having a connection to your culture when you are brought up in that kind of household or where you are brought up in an environment where people look like you. I think that for me, I always shied away from a lot of it because I thought, I’m not Korean enough. So, who am I to own Korean culture because it’s not mine. But it is mine and I’m allowed to redefine what it is and what it means to me.

So I recently took my first trip to Korea, I ate so much food – traditional and otherwise! For me, I think that it opened up my eyes to say that there’s not just one way to do this. I think that giving myself the permission to lean into partnering with Jongga Kimchi which it originated in Korea, it’s the number 1 world wide brand in Korea! So to say, hold on, they want me for a reason. That reason is because of my story and my interpretation of what being Korean means to me. So I think that just them giving me the permission and them giving me the permission for me to be able to create recipes that aren’t traditionally Korean and I think that that was like this whole moment like, “ahh ok, here we are. Now I understand what this means.” It’s been a really dream partnership for me personally and professionally.

AM: I remember watching your IG when you were going to Korea and it was so cool to see how you were connecting. I think that there is a sense of connection that everyone has even if you grew up in American and you grew up with a family that looks like you and as an African American you’re saying I see this, but where are the roots and what does that mean? I think being able to watch you on your journey and for you to share that with everyone was so impactful and beautiful.

CHEF KK: Thank you!

AM: I enjoy eating kimchi on its own or on a salad. But what recipes in terms of integrating it in a different way? I love this dish so much, what else should we be doing with it?

CHEF KK: Honestly, any place that you can impart acid, I say add kimchi and swap it out! Whether that be a burger or you chop it up and thread it through a beautiful carbonara – think about the little bits of acid and heat through something so rich. I created 2 recipes specifically with Jongga Kimchi.

One is a play off of my Midwestern love for potatoes -

AM: Yes! I live in NY but I’m from Indiana originally!

CHEF KK: Yeah! Ok, then you’re going to be right here with me! I love a tater tot!

AM: Oh yes!

CHEF KK: Give me a tater tot in any form! So now we can jazz it up and we can call it a croquette and now we’re in a little fancier background. Then, the love of Korean BBQ and the cheese corn that you get and then mix it up and putting it all together with this smoked mozzarella bechamel that I make and then thread it with corn, potatoes – thread it, fry it – it’s crunchy, cheesy and delicious.

Then the other one is my ode to little hot dogs wrapped in baked croissant dough! We can’t really call that by it’s brand name because it’s not a croissant, but it’s in dough. The love of pigs in a blanket and it’s just so yummy! And I make a kimchi honey mustard using the kimchi brine because we chop up the kimchi to put it inside of the roll and then we use the brine to make the honey mustard and it’s just so good!

AM: The last time that I talked to you, you turned me onto Kewpie which I loved that! Now you’ve turned me onto the fact that I need my tater tots with kimchi on it – check!

How is kimchi made and why is it so important to preserve plant biodiversity?

CHEF KK: I mean, food waste in general, a lot of times in restaurants, we’re always thinking about how we can preserve and how to make things last. How to use the undesirable pieces of different vegetables and meats. It’s something that I have always been very passionate about ever since I have been in the culinary industry and also learning about how to do it. Because a lot of times, you go to culinary school, but they don’t always teach you how to use the end cuts and how to use the things that are less desirable. So it’s important. I think kimchi is important to preserve the history and the culture of kimchi making! I’ve gone on a deep dive on YouTube watching sweet Korean ladies making kimchi and obviously it stems from a place of need and that’s why we do a lot of things and where it stems from when we do the things that we do. It’s out of necessity. Here’s a fact, there is a very high percentage of cabbage that is at risk or has gone extinct in terms of different varietals that are no longer in use or in production or being grown. So the Generation Preservation campaign that Jongga is doing is really focusing on the preserving of the history of the preservation and why we do the things that we do in order to keep sustaining the vegetables and to kind of keep moving things forward.

So, being able to use products like that is really important and of course how you make kimchi! Now there are various versions. There’s cabbage kimchi, there’s other kimchi’s there’s all this food and food has evolved and carries different stories from all of these different kinds of people. But traditional cabbage kimchi is this rice paste flour, Korean chili flakes, lots of aromatics – ginger, garlic all blended into a paste and then you layer it onto these leaves and I think that a lot of the rich tradition is in the process right? Watching how meticulous it is in order to make it and so I think that anyone at home can make kimchi, do I think that there are far better kimchi’s especially those that I can personally make – absolutely! So sometimes, it’s just best to buy it!

AM: My sister just came back from Seoul and I was watching all of her pictures and I was like, I want to eat it from there!

CHEF KK: I mean, I’ve eaten at a lot of Korean restaurants in LA and in NY and those Koreatowns of those specific cities and you know that you can find some really good stuff. But there is something to be said when you sit in a Korean restaurant with a bunch of Korean people and you don’t understand everything – there’s just something that brings it to a whole other level! I have to tell you that things taste different over there in a really beautiful way!

I will say that when you go, you should try and I don’t know if your sister has gone there – Temple Cuisine. I had a temple lunch in the middle of Seoul and it was just tucked away and the atmosphere was amazing. The food was just transformative in the fact that it is uncomplicated and you just know that it is coming from a place – I don’t even have words to describe it because it’s just a feeling and I highly recommend you hitting that up!

AM: Well, if you say it, that’s all I need to hear!

CHEF KK: It’s really really good!

AM: You’re always on the go and you have so many things going on and I have never been to your restaurant in Austin, Arlo Grey but we have plans to be there next Spring so that we can check it out for ourselves. Are there projects that you’re working on that you’re able to share that we can keep an eye out for?

CHEF KK: Yes! Obviously, we have Restaurants at the End of the World which is coming out and is huge and amazing. And the restaurant – please, please come visit! Parallel to kimchi I have a line of Soju coming out, which is Korean alcohol. I love your reaction, that's a great reaction! A lot of Soju is like ahahah harsh so I’m doing a line of 4 aperitifs with lots of great storytelling and a lot of good stuff and good flavor in it. Keep an eye out for that so grab some Jongga Kimchi and get my new Soju and have a grand old time!

AM: We enjoyed talking with Chef Kristen Kish about her recipes and as we enjoy a great tater tot or croquette, here is how you can make your own with Jongga Kimchi!

JONGGA KIMCHI CREAMED CORN CROQUETTE

PRODUCT | Jongga Napa Cabbage Kimchi

SERVES | 30 - 40 2oz croquettes

PREP TIME | 60 minutes

TOTAL TIME | 1 hour, 30 minutes

INGREDIENTS

FOR THE CROQUETTE

• 2 pounds russet potatoes

• 3 cups of fresh corn kernels (approx. 3 small ears)

• Smoked mozzarella Mornay (see recipe below)

• 2 cups Jongga Kimchi – squeezed dry and finely chopped, reserve 3 tablespoons of Jongga Kimchi juice

• Salt to taste

• Vegetable oil or frying oil as needed

• 1 large Black Truffle as desired/needed

• Celery leaves, lemon, Maldon Salt and chives to garnish

FOR THE SMOKED MOZZARELLA MORNAY

• 3 tablespoons unsalted butter

• 3 tablespoons all purpose flour

• 3 sprigs thyme

• 2 large cloves garlic – peeled and gently smashed

• 1 teaspoon whole black peppercorns

• 1 small shallot – peeled and small diced

• 1¼ cup whole milk

• 1 teaspoon kosher salt

• 6 ounces smoked mozzarella – cut into small cubes/pieces small cubes/pieces

BREADING STATION

• 2 - 4 cups panko – crushed with your hands and mixed with ½ teaspoon kosher salt

• 4 eggs – beaten and mixed with ½ teaspoon kosher salt

• 1 cup all-purpose flour, mixed with 1 teaspoon gochutgaru, ½ teaspoon dried thyme and ½ teaspoon kosher salt

INSTRUCTIONS

FOR THE SMOKED MOZZARELLA MORNAY

1. In a medium saucepan add the butter, flour, thyme, garlic, peppercorns, and shallot.

2. Turn on heat to medium and allow the butter and flour to come together, forming a blond roux.

3. Slowly whisk in the whole milk and allow mixture to come to a simmer, scraping down the sides and stirring frequently. Mixture will thicken.

4. Add in the cheese 1/3 at a time, stirring to incorporate.

5. Once cheese is fully melted, turn off heat and transfer into a wide shallow container, placing plastic wrap directly over the sauce.

6. Refrigerate until the sauce is room temp or chilled to the touch.

FOR THE CROQUETTE

1. Bake potatoes at 400°F for about an hour or until tender.

2. Remove from oven and let cool enough to handle.

3. Remove the skin and gently fork mash the potatoes while still hot, set aside to cool.

4. Mix together the room temperature or cooled cheese sauce with the corn kernels.

5. Add the kimchi, potatoes, and kimchi juice.

6. Mix until incorporated and season with salt to taste.

7. Form into 2 oz discs, larger or smaller depending on preference.

8. Freeze until firm (optional but makes it easier)

9. Working in batches, dredge each croquette in the flour mixture (be sure to tap off excess before moving on) then in the egg mixture, then in the panko mixture.

10. Deep fry in 350 – 370°F vegetable oil.

11. Garnish with celery leaves tossed in lemon juice, chives, Maldon Salt and lots of shaved black truffles.

12. Serve immediately.

IG @kristenlkish

@jongga_global

PHOTOGRAPHY COURTESY | Kristen Kish

Read the OCT ISSUE #83 of Athleisure Mag and see EXPLORATION THROUGH FOOD | Kristen Kish in mag.

NEXT LEVEL CHILI | RICHARD BLAIS

We caught up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at StarChefs in Brooklyn and Taste of Tennis with the Williams' sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We talked about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings!

We also find out about his projects with his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt Hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

ATHLEISURE MAG: It’s always great when we have the chance to talk with you. We’ve watched you when we were at Star Chefs and Taste of Tennis with the Williams’ Sisters, enjoyed you on Next Level Chef and it’s always great to catch up with you. What is it about being on Next Level Chef that you wanted to be on that show?

CHEF RICHARD BLAIS: Oh my gosh! I hate to use the pun right off the bat, but it’s been a next level experience! I get to hang out with Nyesha Arrington and Gordon Ramsay, 2 people that I have a tremendous amount of respect for. I’ve kind of been blessed in my career that I got to stand next to and work with true juggernauts in our industry so that and the fact that it’s a brand new concept! I think that it is next level and there’s an energy about it that fits my frenetic energy as well. I just literally came off set 2 days ago – we just got done filming season 2 which is going to premiere on Super Bowl night immediately following the Super Bowl!

AM: What? I am excited!

CHEF RB: Yes! I was going to say, that I could tell by your reaction that that is a pretty big timeslot to be directly from, “you just won the Super Bowl – what are you doing," to Next Level Chef! So we're really really excited about the millions of eyeballs that will be on it for sure!

AM: That’s so exciting! I love chili especially during this time of year. Who doesn’t? We recently had a chili recipe that is in a cookbook with other chili recipes. So being able to talk about this topic is awesome. I love unexpected pairings and the one we submitted is a Mezcal version. So I want to know, what do you love about chili?

CHEF RB: Oh my gosh! Well first of all, you’re an expert so now I’m a little taken aback and I didn’t know that you have published chili recipes, but what I really love about chili is 1 – as we’re talking about it and as your recipe showcased, is the versatility when it comes to creativity. 2 – I love one pot meals! As a busy person, as a dad, people are like, “oh you’re a competitive chef.” Everyday people have the real challenge that they come home from work and they have 30 minutes to make a dish. Their kids are coming home and it’s just chaos. Everyone is in this competition world and so I love meals that can be cooked in one pot and it’s pretty easy why. Not to get too technical, when you cook something in one pot, all of the flavor stays in that one pot. Most of the world’s great dishes are like that whether it’s a mole from Mexico, a bourguignon from France, a chili from whatever part of the world you’re making it from. I mean really, most of the world’ great cuisine starts with just one pot.

AM: I couldn’t agree more. I live in NY now, but I’m from the Midwest originally and that’s the land of the one pot meals!

CHEF RB: There you go! As a native NYer and someone that people always mistake me from being from the Midwest by the way – I think it’s because I’m nice! I think it’s generally I’m a nice guy. And again, you mentioned the Midwest and again, chili season – the weather. I live in Southern California, but if there is 1 leaf, it’s fall! If it’s 69˚, the fireplace is on and that it’s fall! If it’s 69˚, the fireplace is on and that sort of cuisine really fits for those moments! So yeah, I’m really excited about this chili!

AM: This month is National Chili month and I’m sure that you have a recipe that you want to share with us?

CHEF RB: I do! So you talked about your creative chili with Mezcal. Mine is going to start a little more classic. This is a chili that I make at home a lot. It’s a beef base, it’s a ground beef with beans and corn. And I have to ask you. Are you ok with beans in chili?

AM: Love beans in chili!

CHEF RB: Ok! Usually, you are if you’re not from Texas or you’re a real chili purist. But I like anytime you can get nutrition in there especially if you’re cooking with the family. I love that. So, it’s beef, beans, chili, onions, I do like to cook it down. In this case, I’m going to use some beer which is going to add a depth of flavor. Now listen, it’s not an alcoholic dish, the alcohol burns away. It’s just the flavor of the age if you will. It’s like when you’re cooking with wine and you get that depth of flavor. I also like to add cocoa powder which is one of my secret ingredients to my chili. My favorite regional chili is Cincinnati chili, have you ever heard of it?

AM: Oh yes, I was a Skyline girl.

CHEF RB: Oh yes, that I was going to say. It’s either Skyline or the other one! I love Cincinnati chili and I love – I mean, we’re vibing so I’m just going to share here. I feel like Cincinnati chili is the most underrated regional food in the US!

AM: FACTS!

CHEF RB: Facts! Exactly! I love – I mean you’re from the Midwest. I love Deep Dish pizza, I love a Philly Cheesesteak, every place has it’s thing. I love Barbecue Shrimp, Po’ Boys. Cincinnati chili, why is it so special? It has cocoa powder in it, it has cinnamon, it’s got cloves – it’s got all of these wintery almost fruity spices which makes my chili pair really well with the next step which is a peanut butter sandwich. A peanut butter sandwich combined with chili!

Now, I’m a chef, you know that! My peanut butter sandwich, I have to take to the next level – pardon the pun! I grew up not eating crust on my peanut butter sandwiches. I hope no one comes at me for not wanting crust on my peanut butter, blame my mom right? We all have memories. I’ve taken my peanut butter sandwich and made it into a raviolo, a big ravioli and instead of the pasta dough, it’s just white bread which is soft and fluffy and it’s filled with some creamy peanut butter and that is going to be a garnish for my chili. The rest of the garnishes you’ve probably already seen. I like garnishing on top with some onions, scallions, lots of jalapeños – are you ok with spice?

AM: Our recipe also had jalapeños in it!

CHEF RB: There you go and peanut butter neutralizes spice and you can make it spicier by adding the peanut butter sandwich next to it. Finish garnishing that out with a little cilantro. When I’m coming up with a flavor combination like this – peanut butter and chili, I look for ingredients that connect the dots. So cilantro you might see on a chicken satay which is a peanut butter sauce with lime juice and fish sauce. So the ingredients start connecting and then of course, I’m going to garnish with a little more texture, I’m using salted chopped peanuts – a lot of texture and then my beautiful, soft adorable –

Am I allowed to call this adorable?

AM: It’s pretty cute!

CHEF RB: Ok cute works! Cute, but not too cute to eat because you will eat it. And then a little bit of that right on there which is my version of a peanut butter sandwich chili recipe.

AM: Whether people are adding an unexpected twist to their recipe or they are using a passed down family recipe, how can people take them to the next level in term of general notes?

CHEF RB: Yeah, general notes! I think that the number 1 thing and you get this because you already revealed your amazing chili recipe. Have fun in the kitchen and don’t be afraid to make mistakes and I will tell you that some of the inspiration that I have received from being on the sets of these cooking shows where people have to cook in 10-15 minutes, is that inspiration happens sometimes because of improv right?

AM: Right!

CHEF RB: So if you can do this, set the clock to 45 minutes – I’m giving you an extra 15 minutes. Open up the fridge and just cook. Just go for it and don’t be tied to a specific recipe or cookbook. I love cookbooks, I love recipes, but sometimes you have to get away from the recipes to sort of find that creative source of genius! That’s when you end up adding cinnamon or cocoa powder or peanut butter sandwiches next to your chili. So just have fun with it. Make it a game!

AM: Love that!

You recently opened 2 new restaurants. You have Ember & Rye and also Four Flamingos. Can you tell us about these new restaurants?

CHEF RB: So both are affiliated with the Hyatt brand so Ember & Rye is a steakhouse at Park Hyatt Aviara in Carlsbad, CA. It’s a fine dining steakhouse next to an award winning golf course. If you’ve seen me on social media playing a lot of golf, it is because of that! They also have amazing tennis facilities as well because I know that we know each other from the tennis world as well. So that’s our steakhouse, Ember & Rye.

In Orlando, FL, Four Flamingos is my take on my memories of FL. Having my wife’s family from there, my east coast family vacationed there and also the influences that happen in that region – Central South American and Caribbean influences – a piece of local fish with a citrus beurre Blanc almost going backwards. You know, sometimes you can go backwards far enough where you can start seeing the future. There’s a reason why things are a classic and so we’re celebrating some of the things that are a classic of Floridian foods.

AM: Love that!

You’re a man that is always busy and you have a lot going on. Do you have any projects that you would like to share with us that we should keep an eye out for? Clearly, Next Level Chef, Super Bowl Sunday!

CHEF RB: Yes! Next Level Chef, thank you for that! I am in the process of finishing up my 3rd cookbook which will be a lot more plant-based. Maybe you will see a peanut butter sandwich next to some vegetarian chili in that book. That will come out hopefully by holiday season next year. There’s always a couple of restaurants in play!

AM: That’s so exciting and thank you for taking the time by talking with us here at Athleisure Mag and also on our podcast, Athleisure Kitchen! We always like the various interviews we’ve had with you or seeing you at events.

CHEF RB: I had a lot of fun – let’s do it in person sometime soon!

IG @richardblais

PHOTOGRAPHY CREDITS | Richard Blais

Read the OCT ISSUE #82 of Athleisure Mag and see NEXT LEVEL CHILI | Richard Blais in mag.

9DRIP | JUSTIN SUTHERLAND

Read the OCT ISSUE #82 of Athleisure Mag and see 9DRIP | Justin Sutherland in mag.

S2. E10. | ATHLEISURE KITCHEN CHEF CHRIS SCOTT

On today's Athleisure Kitchen, we catch up with Chef Chris Scott who we have enjoyed seeing him compete as a cheftestant making it to the finals of BRAVO's Top Chef Season 15 as well as when he is judging on a number of shows, most recently Food Network's Bobby's Triple Threat. We talk about his TV appearances and why this is important to include with his brand. His passion for food, bringing awareness to African American cuisine and technique is seen in every dish. We caught up with him right before he dropped his cookbook Homage: Recipes and Stories from an Amish Soul Food Kitchen. In this cookbook, he shares the story of his family over 7 generations from enslaved ancestors, to his great-grandfather who migrated to Pennsylvania after the Emancipation Proclamation to where Chris grew up in Amish country. This heritage and experience led him to being a successful chef in Philadelphia and New York City. In addition to his story, he illustrates how Amish Soul Food is a blend of Southern, German and Dutch cuisines. 

We also talk about his restaurant at Butterfunk Biscuit, teaching at the Institute of Culinary Education and the importance of giving back through time and education to those that are coming up in the industry.

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 theme music is "This Boy" performed by Ilya Truhanov.

ATHLEISURE LIST | PAVE

Chef Jonghun Won (Balthazar, Jungsik Restaurant, La Tabatiere) and Jin Ahn (Per Se, Jungsik Restaurant, Noreetuh) are co-founders of Pavé. Their friendship and passion for their craft brought them together to launch this European-style cafe/bakery which launched mid-September.

With a focus of The Art of Baking Bread for sweet and savory options, they are focused on showcasing one of the most basic necessities of life - bread. As a staple through human history from a culinary standpoint, it is featured in many ways. They felt there weren't enough places making bread right and they wanted to preserve the process before it becomes lost in the modern world.

Their fresh bread is made by Paneotrad which doesn't replace the human hand to create bread. It's an efficient tool to reduce square footage of production area; minimizing mistakes that can be made by human hands when it comes to bread-shaping and bread-cutting; be able to batch out smaller portions to bake more frequently without incurring too much waste!

We suggest 3 of their savory options: Jambon Beurre, combination of French style ham with high-quality butter on a baguette; Pan Bagnat is their take on salad niçoise on their fluffy olive ciabatta bread. Lastly, their focaccia bread which resembles a square pizza that is topped with cremini and oyster mushrooms, fingerling potatoes, gruyere cheese and thyme.

For your sweet treat, we suggest their pastries which are made in house while they work on their viennoiserie - brioche bread filled with passionfruit curd, green tea scones with chunks of white chocolate and their financier.

They offer specialty coffees sourced from Counter Culture Coffee, who is a specialty coffee roaster based in North Carolina. They also offer loose-leaf teas by Bellocq Tea Atelier, which is based out of Brooklyn.

When visiting, the Tiffany-blue door opens to a chic and clean interior and you can see the counter with their assortment. You'll see the antique display case with their pastries, and a clean glass display box featuring breads, sandwiches and focaccia.

As you walk down the line, you'll see the coffees from freshly ground beans will mix together with an open kitchen producing freshly baked bread. The space continues to the back where natural light fills the back room with spaced out tables that welcome you to a bit of an oasis in the Midtown desert.

PAVÉ

20 W 46th St

NY, NY 10036

pave46.com

IG @pave_nyc

PHOTO CREDITS | Pavé

Read the OCT ISSUE #82 of Athleisure Mag and see ATHLEISURE LIST | Pave in mag.

ATHLEISURE LIST | RAS PLANT-BASED

We believe that we should have a plant-based diet at least 3 meals a week. Ras Plant Based has Ethiopian cuisine where people share a hands on experience that involves scooping up dollops of sauces or vegetables that are served on top of a spongy fermented flatbread called injera.

The Ras Vibe focuses on consistent great service, delicious foods, crafty beers and cocktails and a carefully curated playlist for their guests to enjoy. They want the dining experience to be memorable and they want their staff to have a warm environment to work in. Ras Plant Based is an organic plant-based, locally sourced, Kosher certified Ethiopian restaurant and a James Beard Semi Finalist for Best Chef in NY state.

The founders who are of Ethiopian descent wanted to stay true to their roots as they grew up Orthodox Christian and their parents fasted throughout the year cutting out meats and dairy products. When they opened in 2020, they were approached by a Rabbi who asked if they were interested in being kosher. They knew that this made sense and was a great way to ensure that more guests could enjoy their food.

For lunch, we suggest their bowls - the Bole Bowl is a favorite as it's spicy and flavorful. The Sambusas are another great option.

For brunch, French Toast, Ras Breakfast and a Lentil Burger is at the top of our list as well. For those that are vegan, their Ethiopian fusion options can be found in their "Kinda Not" section.

For dinner, we suggest that you have the Mercato, Mushroom Tibs and Ras Kitfo.

When it comes to cocktails, you should order Wet Ass Passionfruit, Fig Fig Bang Bang and Take it Easy. For mocktails, there are options but we hear that Days in the East is what you should get.

To complete your meal, 3 raw desserts that are on our mind are: Tiramisu, Coconut Leche and Pumpkin Pie.

RAS PLANT BASED

739 Franklin Ave

Brooklyn, NY 11238

rasplantbased.com

IG @rasplantbased

PHOTO CREDITS | Ras Plant Based

Read the OCT ISSUE #82 of Athleisure Mag and see ATHLEISURE LIST | Ras Plant-Based in mag.

BINGELY BOOKS

THE ART OF THE BOARD: FUN & FANCY SNACK BOARDS, RECIPES & IDEAS FOR ENTERTAINING ALL YEAR

Gibbs Smith

Olivia Carney

in The Art of the Board: Fun & Fancy Snack Boards, Recipes & Ideas For Entertaining All Year, we're able to create an array of boards that will take holiday gatherings and even couple and solo viewings to the next level! If you've enjoyed seeing your favorite charcuterie boards on an Instagram account, you too will be able to show your creations! This book will give you the tips, tricks and ideas that will have you be an expert in no time!

FOOLPROOF VEGGIE ONE-POT: 60 DELICIOUS DISHES, FROM WEEKEND SLOW COOKS TO EASY GOING TRAY BAKES

Quadrille Publishing

Alan Rosenthal

As we continue into the fall season, it's all about those warm and savory meals. We believe it's great to have 3 plant-based meals a month. In Foolproof Veggie One-Pot: 60 Delicious Dishes From Weekend Slow Cooks to Easy Going Tray Bakes, we have the cookbook that will allow us to play with a number of veggie meals from creamy pastas, risottos, fragrant curries, stir-fries and 60 dishes.

We also love the fact that they are one-pot meals which makes it so much easier in terms of preparing, maintaining flavors and having enough for a number of meals long after the first one!

For those that are vegan, this cookbook is also great for vegans as there are tips on how they can swap out ingredients so that it can be made for those with this dietary lifestyle.

MISSION VEGAN: WILDLY DELICIOUS FOOD FOR

EVERYONE

Ecco

Danny Bowien + JJ Goode

Mission Vegan: Wildly Delicious Food For Everyone, Co-Founder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York - Danny Bowien's cookbook has a number of vegan recipes that are fun, original and flavorful for people to enjoy.

This book features pasta pomodoro alongside Korean buckwheat noodles that is topped with neon-pink dragonfruit ice! Other recipes include mash-ups like a favorite Thai takeout dish that also incorporates Jose Andres’ Spanish tortilla.

Many of the dishes that are in this cookbook look like something that would appear in his Mission menu, they are geared towards home cooks and are approachable for them to make. In addition, when making these dishes, cooks will find that it is restaurant quality meals.

Read the OCT ISSUE #82 of Athleisure Mag and see Bingely Books in mafg

S2. E9. | ATHLEISURE KITCHEN CHEF KRISTEN KISH

On today's episode of Athleisure Kitchen, we catch up with Chef Kristen Kish who we enjoy seeing her hosting, judging a number of culinary shows and taking us through her recent trip to Seoul. We took some time to catch up with her since talking earlier this year ahead of TRU TV's Fast Foodies 2nd season. 

We talk about her co-hosting Netflix's Iron Chef: Quest for an Iron Legend alongside Alton Brown, her new show on National Geographic - Restaurants at the End of the World and being on Selena + Chef on HBO Max. 

We also talk about her latest partnership with Jongga Kimchi, a worldwide number-one Korean brand. She also talked about their Generation Preservation campaign to preserve plant-forward foods, health and wellness through fermentation and the environment to minimize food waste.

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 theme music is "This Boy" performed by Ilya Truhanov.

THE ART OF THE SNACK | VINYL STEAKHOUSE

There's never a bad time to have a great steak, but with the seasons about to change to the fall, heading to Vinyl Steakhouse is on our list. From enjoying a fantastic steak and having a soundtrack filled with vinyls as we eat and a cool vibe - we're already making our reservations! We take some time to chat with the owners of this experience, Kevin and Sofia Flannery to find out about this concept, what we should eat on our next visit and of course cocktails that we need to have!

ATHLEISURE MAG: Kevin and Sofia, I’d like to know more about your culinary/sommelier background and where you previously worked which led to Vinyl Steakhouse.

KEVIN FLANNERY: I have been in the industry my whole life. I started as a dishwasher at a small BBQ joint in Akron, Ohio, worked my way up to General Manager of Morton's Steakhouse, the youngest (at the time). I was GM of Morton's Steakhouse in Burbank California and Washington D.C, and finally on to General Manager/Regional Director of Ocean Prime New York City. It was very exciting, and I worked very hard, but ultimately my goal was to always open my restaurant. And I did! I got my certified sommelier certificate in 2008.

SOFIA FLANNERY: While Vinyl has been my first foray into the industry, I have been around restaurants my whole life. I became very interested in wine about 3 years ago, and decided to get my certification earlier this year. Albeit under the tutelage of my husband, we are still very different sommeliers.

AM: What was the thought behind opening Vinyl Steakhouse as that’s 2 interesting concepts being brought together?

KF: I always wanted to have a fine dining steakhouse that played rockin' music. Loud and present music. That juxtaposition was always intriguing. The vinyl aspect came into play simply because I thought it is not something you ever see at fine dining restaurants and how amazing it would be to listen to crackles of tangible music in the order the artist intended you to listen to their records. It really is an experience day in and day out. Combining fine dining and an approachable and entertaining setting was always something I wanted to accomplish.

AM: What kinds of music do you play, how you go about curating your collections and how will this experience be shared to diners?

KF: We play all genres, but definitely lean into classic rock from the 60's/70's. That's what we have most of. However, nothing is off the table: Rock, Funk, Jazz, Soul, Punk, RnB, Rap, Disco, and Hip-hop. We'll usually pull a setlist at the beginning of the night and select from there as the night trickles along. People are still always shocked to walk in and see the music they are hearing being played on a record player.

SF: Our selection definitely corresponds with the vibe of the room at that time, the time of night we're at, and sometimes even the weather! Does anything go together more than rain and jazz?

AM: In terms of the ambiance of Vinyl Steakhouse, what can guests expect in terms of the look and the feel of the space?

SF: It's very glam meets grunge. We have 2 gorgeous bars wrapped in copper, which when the lights go down, always stands out. We have a wheat paste wall in the front of the restaurant which is our record library. The wall is adorned with vintage posters of music venues, artists, iconic photos, landscapes, and movie posters as a full-size collage. That was very fun to put together. Moving inwards, we have a huge 14 seat cocktail bar right in the middle of the restaurant. As you move past the bar you enter our intimate dining room which seats about 30 people. The walls in the dining room boast huge black and white photos of The Beastie Boys with Run-D.M.C. on one side and the other side is Debbie Harry and her guitarist Chris Stein. The massive, tall press tin ceilings give the space an impressive look as well. There is an intimate kitchen right next to the dining room as well, making the setting epically New York. In short, we wanted a space that provided a stunning setting worthy of fine dining and the best steakhouse experience in town, but still is very relaxed and not stuffy.

AM: For those who opt to eat at the bar what are 3 items from the bar menu that you suggest for those looking for a bite to eat?

KF: Easy. Our Sliders, Crispy Sushi, and Shoestring Fries.

AM: For those coming in for dinner with friends and/or family what are 3 appetizers that you suggest?

KF: Our Crabcake is phenomenal. It's inspired by the state of Maryland. So you can find hints of sweetness, and Old Bay seasoning. The Torched Teriyaki Salmon Nigiri is a great choice as well. I just love the idea of having a few bites of sushi before a steak dinner. I would also recommend our Kale Salad.

AM: For those who are coming for a great steak, what are 3 entrees that you suggest?

SF: The Porterhouse is one of the best you can get in the city. Our Cajun Dry Rubbed Ribeye is just the right amount of spice for a little something extra on a steak. And lastly, our Flatiron Steak which is a great value at $49 for 10 oz and delicious.

AM: For those that are either looking for chicken or vegetarian options, what are 3 entrees that you suggest?

KF: We have a Chicken Parmesan with Homemade Tomato Sauce as well as fresh rolled pasta. For pescatarians, we have a Scallop or Salmon Dish. We are always happy to whip up a specific dish to dietary needs as well!

AM: A great steak needs amazing sides what are 3 that we should have to complete our meal?

SF: Loaded Potato Pavé. It's like a constructed scalloped potato. Our Creamed Spinach Carbonara is a super unique take on creamed spinach and is actually served with the yolk in the middle. The idea is to blend it in while the spinach is hot to make a very creamy, true carbonara. Then, our Bone Marrow Corn. It's grilled corn served on a husk with bone marrow butter.

AM: What are 3 desserts that we can end our meal with?

KF: Our Upside-Down Apple Pie is fantastic. We have a Key Lime Mousse that is layered with graham crackers, as well as a towering Red Velvet Cake - someone said the other day that it reminded them of the Flatiron Building, which is nearby.

AM: In terms of your cocktail program, what are 3 drinks that we should enjoy on our next visit?

SF: Without a doubt the Vinyl Martini is a standout. Grey Goose is the base spirit and it has olive bitters that makes it like a clean dirty martini. Our Rose Negroni is also very unique: Bombay Gin as the base with a plethora of Martini & Rossi Vermouths. It is a stunning deep rose color when presented to you. I would also suggest our 1987 Cosmo. Cosmos are back and ours is it.

AM: Steak and wine are always a great combination. What are 3 wines that people may not think pair well with a steak but are actually perfect to do so that are offered at your restaurant?

KF: We have a Beaujolais that can pair quite nicely with a filet mignon. A Chianti, which is generally paired with pasta and pizza, actually has great tannins from the Sangiovese grape that match very well with a marbled steak. Also, from the Southern Rhone Valley, Chateau Mont Redon whose main varietal is Grenache - the smokiness and cured meats on the nose of these wines go particularly well with dry-aged beef.

IG @vinylsteakhouse

PHOTOS COURTESY | Vinyl Steakhouse

Read the SEP ISSUE #81 of Athleisure Mag and see THE ART OF THE SNACK | Vinyl Steakhouse in mag.

S2. E8. | ATHLEISURE KITCHEN CHEF RICHARD BLAIS

On today's episode of Athleisure Kitchen, we catch up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at Taste of Tennis with the Williams sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We caught up with him to talk about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings! He also talks with us about a challenge that he will be judging on TikTok where food influencers will go head-to-head with their chili creations! We also catch up with what he has been working on, his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

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 theme music is "This Boy" performed by Ilya Truhanov.

Read the latest issue of Athleisure Mag.

CHILI IS COMMUNITY | BRIAN BAUMGARTNER

This month, we caught up with Brian Baumgartner who The Office fans know played Kevin Malone. We talk about this iconic show that brought us into a branch of Dunder Mifflin Paper Company in Scranton PA. Viewers enjoyed seeing all the dynamics that are involved with co-workers, engaging in office politics, breaking the 4th wall copiously in a mockumentary style and of course the iconic moment when his character introduced us to his chili! We wanted to know more about how that came together and what led this New York Times Best-Selling Author Brian Baumgartner to drop his own cookbook, Seriously Good Chili Cookbook 177 of the Best Recipes in the World which is available now! We talk about his approach to creating the cookbook, gathering fans of the show as well as chefs who have won awards for their creations and how he really examines the world of chili from including his own recipe, chili con carne, chili verde, white chicken chili, texas chili, other categories and of course Kevin's Famous Chili! We're pleased to share that you'll find our recipe for Mezcal Jalapeño and Tortilla Strips Chili Verde along with my recipe for Mexican Lime Crema in this book with a little story of why this is one of our favorite chilis to make as a connoisseur of the category!

We talk about the impact of The Office, how his enjoyment of the original British series led by Ricky Gervais made him want to be part of the US one, his podcast that peeled the many layer of the onion on how this show came together in The Office Deep Dive Podcast and his other podcast, Off the Beat which digs into some of your other favorite shows and sharing the actors thoughts on it as well as jobs that they had, stories that you may not have heard and moving on from their iconic roles!

ATHLEISURE MAG: We are fans of The Office and we love that you played Kevin Malone. What drew you to the show and the role and what did you enjoy about playing Kevin?

BRIAN BAUMGARTNER: Well look, I was a big fan of the British version of the show and I had recently moved to LA and I knew that they were looking for people that weren’t known. At that point, that was definitely me, I was doing theater at the time, mostly traveling around the country and I knew that they were looking for people. I thought that the British version was genius and nobody at the time knew it, but I knew that that was the part that should be mine and that I should play! I auditioned shortly after I moved to LA and met Greg Daniels (The Office, Parks and Recreation, Hello Ladies) and Ben Silverman (The Office, The Biggest Loser, Running Wild with Bear Grylls) and the rest of the gang there and 10 years later, this is where we’re going!

AM: During the pandemic, I actually enjoyed listening to The Office Deep Dive podcast. What made you want to do that Project? It was great to hear you go behind the scenes.

BB: You know, truly it may be the first show in TV history that got bigger once we were done filming. I mean the explosion of the show over the last 3, 4, 5 years is insane. For me, it truly started with a question which was – why, how did this happen and why are younger people watching the show? This was not a show that we were making for young people and I’ll be totally honest about that! It’s not that they were excluded, but we thought it was for people that could relate to people who were in offices – meaning people who worked in offices. For me, getting the gang back together again and trying to figure out what happened and if we could find some clues in terms of how the show was set up, written and acted and the style and all of that on why people were so drawn to it. So that was the reason for getting everybody back together.

AM: Love that and honestly, it’s great with the format as there’s something about constantly breaking the 4th wall! Seeing other people who since that show aired have been successful with that like Abbott Elementary that does this as well. I think that rawness, working in an office and what that means – it definitely grabbed people!

BB: Nice, thank you!

AM: Where did Kevin’s love of chili come from? Did you create that or did it come from the writer’s room? How did that happen?

BB: No, that was the writers. I think that the show and why a lot of people still respond to the show is that it is a celebration of ordinary people. So I think that the writers were constantly looking for character traits that allowed these characters to thrive in certain settings. So that was totally them and they had the idea that this was the thing that Kevin does the best! I never imagined that we would still be talking about it all these years later! It was just a scene that I thought that was funny and well done and it required a lot of hours of rehearsal and preparation because of you know the mess that we all knew it was going to be. But, yeah I never imagined that we would still be talking about it or that I would have a chili cookbook!

AM: Where does your love of chili come from?

BB: It really was that. I am a cook. I probably 5 times a week I’m at the grill usually doing something or some other sort of thing. It was a little bit of time after that scene had happened and I had the idea. It was a fall day and I’m sure that there was football coming on and I thought that I would make some chili. I found a recipe, made it and I’m sure I took a picture. Because pic or it didn’t happen. I took a picture of it and posted it online and people went bananas. They just thought that it was the funniest thing. So, it didn’t occur to me at that point that people would respond that way. So I kept making it and I think that I did a pretty good job and now I have my own recipe and I continue to change, develop and experiment with and I was invited to The World Championship Chili Cook Off. There are hundreds of people there and there are all kinds of chili and everyone who is there is already a champion and they have won their state, region, district or whatever!

So, these are all people who know what they are doing and there is something about the culture of it that I just love! It’s people that are celebrating each other, getting tips and I think that I consider chili to be communal – you don’t make a pot of chili for yourself. It’s not something that you do. It’s all about sharing it with friends or family or around some event. So I like that aspect of it as you’re usually not doing it by yourself. It’s usually about community I think. I say it not to be cheesy at all – that’s what it is. So for me, it’s particularly fun. So I had the idea to assemble the best recipes around that I could find. We have so many of the World Champion recipes the International Chili Society – we got access to put a bunch of those recipes in the book, we have chefs, celebrity chefs, fans of the show who we also got submissions from, publications and other cooking organizations and sites. We tried our best to taste them all and to vet them! The truth is in the number, we were looking to try and get 100 – there are 177 of them! I mean they just coming in and they were so good, so interesting and so different, we wanted to have something for everyone! So there ended up being 177 of them and I am proud of all of them that are in this book!

AM: That’s amazing! I’m from Indiana originally, I live in NY and I love chili. Indiana chili is a big thing. What I do love about it is that you have all of these varieties. I grew up on Skyline Chili.

BB: Sure!

AM: But because of Athleisure Mag and everything else like that, I had started making for years a green type of chili instead of using a red based one. So the recipe we submitted was the Mezcal Jalapeño Tortilla Strip Chili Verde recipe!

BB: Nice!

AM: Yes, because I love Mezcal so that was a thing and when we were making it, I had never added Mezcal before, but it was so good and so tasty! So what were your 3 favorite ones that are in this cookbook?

BB: Well I mean I guess I have to start with mine!

AM: Right!

BB: So there’s that. I just made a couple of weeks ago finally, a chili that I had just loved and that I had tasted last year at the championships which was a finalist which was a Chicken White Bean Chili that starts with grilling chicken, chopping chicken – I had never done anything like it before. I had never made anything like it before and it was delicious! So good, I made it and can't wait to make it again because it was so good. And then the one that actually won last year and I had passed 3 chilis to the final, one which won as well – which was much more traditional in the homestyle category. Which basically means, chili with beans, but more traditional that won that was really delicious.

Yeah, personally, I have not made all 177! I have tasted a lot, but I am going to work my way through it. I just made a note for the Mezcal – I’m going for it!

AM: Oh yeah, it has 3 different meats in it – love it! It was great as it was on brand for Athleisure Mag, but it is Mezcal and that room smokes when you add it!

BB: Nice!

AM: So your book had been in preorder the last few months and it drops on Sep 13th.

BB: That’s right!

AM: What are the things that you’re going to do to promote it? Are you going to be on Good Morning America doing chili demos?

BB: I think that the Today Show – I will be in NY running around going to Barnes & Noble there, The Strand will have signed copies of the book. So yeah, you’ll see me around making chili for sure on various programs.

AM: Outside of your cookbook, you have a podcast called Off the Beat can you tell me about this?

BB: Yeah, in fact, I was a couple of minutes late talking to you because I was talking with Kevin Pollack (Billions, American Crime Story, The Marvelous Mrs. Maisel) and Busy Philipps (Dawson’s Creek, Vice Principals, Girls5eva) who are going to be upcoming guests. Yeah, it was born out of The Office Deep Dive and the conversations that I had with my old co-workers there and I just loved diving deep into the story. That was much more about The Office and the show. But for this, my idea was to talk to people about the unexpected moments that shaped them and their careers. Like what brought them on and led them to their specific journeys that they’re on. So I have just loved doing it. I have been able to talk in a different way with so many old friends that I never knew their story and then new friends as well! So, I’m having so much fun doing that and I encourage everybody to listen!

AM: Are there other projects that you have going on that we should keep an eye out for?

BB: You know, right now, we’re selling books!

AM: Oh yeah, you’re the book man!

BB: Right now I am the book man! I’m going to be going on a tour to some colleges and elsewhere coming up soon so look for dates on that!

IG @bbaumgartner

PHOTO COURTESY | Brian Baumgartner

Read the SEP ISSUE #81 of Athleisure Mag and see CHILI IS COMMUNITY | Brian Baumgartner in mag.

S2. E7. | ATHLEISURE KITCHEN WITH CHEF NICK WALLACE

On today's Athleisure Kitchen, we hop into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is an essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!

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 theme music is "This Boy" performed by Ilya Truhanov.

BIG DIVA ENERGY | BIG FREEDIA

Hip hop has a number of sub genres that we can enjoy when we're at our favorite club, dance festival, studio class or just hanging out at home. We've been long time fans of Bounce, a New Orleans sound that make it impossible to not dance to. A number of people are associated with this sound as well as popularizing it!

In this month's issue we catch up with Big Freedia, the Queen Diva who is known for Bounce music. Whether it's watching her successful show Big Freedia: Queen of Bounce which gave access to her life on tour as well as just navigating the industry, watching performances or even seeing her in shows as HBO's Treme, guest judging on Rupaul's Drag Race All Stars or this season's P-Valley on STARZ - the focus to push New Orleans as well as this genre is always at the forefront of her efforts. Without a doubt, she is known for her Big Diva Energy whether she's in the studio or outside of it. We wanted to take some time to find out about what The Queen of Bounce is working on, collaborating with Beyoncé and partnering up with No Kid Hungry to combat food insecurity among children!

ATHLEISURE MAG: You’re known for popularizing the hip hop genre, bounce music. Can you tell us more about what this is and its link to New Orleans?

BIG FREEDIA: Bounce music is a fast-paced call and response style of hip hop that was born in New Orleans in the late 80s and popularized globally in the mid-late 90s with Cash Money Millionaires (Juvenile, Mannie Fresh, Lil Wayne).

AM: You were sampled on Beyoncé’s Formation, but what was it like to collaborate with her on Break My Soul and the video?

BF: Working in any capacity with Beyoncé is incredible. I am always – and still have to pinch myself to see if this is really happening!

AM: New Orleans means a lot to you and you recently partnered with No Kid Hungry X Williams-Sonoma in creating a spatula where proceeds will go to providing funds for children to reduce food insecurity.

Why did you want to participate this year and why was it important for you to be involved?

BF: I feel very strongly about helping the kids of New Orleans. When you don't have enough food, you can’t focus on school or develop properly. So, to me, this is a way to get them the food they need–and help them early.

AM: When you’re not working how do you take time for yourself to recharge your batteries?

BF: To recharge, I have to have nothing on my calendar! I love to cook, hang out with my friends and family.

IG @bigfreedia

PHOTOGRAPHY | PG 136 - 137 Nelson Cosey | 9DRIP PG 60 - 61 Brad Hebert, PG 61 + 63 Nelson Cosey |

Read the AUG ISSUE #80 of Athleisure Mag and see BIG DIVA ENERGY | Big Freedia in mag.

THE ART OF THE SNACK | MOLLUSCA

There is nothing more satisfying than a steaming bowl of mussels! We have always been partial to having options in terms of the various sauces! So, when we found out that Mollusca NYC has 35 varieties and a number of sweet and savory options for them, we were beyond excited to find out more.

Located in NYC's Meatpacking District with an elegant and trendy decor to match, we know that this will be an ideal spot for your next meal! We chatted with Seth Bulkin, Director of Operations to find out about the cuisine, design and more in this month's The Art of the Snack.

ATHLEISURE MAG: Tell me about Chef Gianmaria Sapia. What’s his culinary background and how did he come to Mollusca?

SETH BULKIN: Brand Chef Gianmaria Sapia was born in Italy. Gianmaria began working in his family’s restaurant Da Nicola in Savona, Italy at the young age of six. His first job was cleaning fresh mussels before learning every station and his family’s cooking techniques and recipes. He eventually became the head chef of the restaurant, developing his own recipes and cooking style that began to diverge from traditional Italian offerings.

AM: What can guests expect when they come to dine at Mollusca in terms of the interior?

SB: Mollusca’s elegant interior elicits a deep-sea feel, with the lights casting shadows of waves on the mirrored walls and hand-blown glass light bulbs with shapes reminiscent of jellyfish. The walls are adorned with large black mirrors causing the large dining room to appear grander. All seating and banquets are custom-made in various leather and velvet neutral taupe shades, accented with navy blue and sand taupe highlights. Each surface from the floors to the tabletops and large bar are made from several hues of natural marble and walnut wood.

AM: What kind of cuisine is offered at Mollusca?

SB: Mollusca is a spirited and sophisticated seafood restaurant with influences from around the world, formed in partnership between Mollusca Hospitality Group and Eric Agababayev. In March 2020, the Mollusca team and Eric began building the Meatpacking location in New York City. Working through the pandemic and construction delays the Mollusca team kept persevering because as the famous words of Frank Sinatra, “If I can make it there, I’ll make it anywhere.”

AM: What are 3 appetizers that you suggest that we should enjoy when coming in with friends and family?

SB: We have an extensive raw bar with so many amazing creations. The Double Tartare of tuna and shrimp, topped with Siberian select caviar is a must for sharing! The Popcorn Shrimp and Hand-made Empanadas are hot appetizer favorites.

AM: Mollusca is known for their mussels and you have over 32 sauces! Can you share what your 3 most popular sauces are that we should try?

SB: Yes! we have 35 different varieties of Mussels. The Arrabbiata, Condensed Milk Wasabi and Creamy Truffle are very popular with our guests. Not the common stuff you'd think of when considering enjoying Mussels.

AM: What are 3 sauces that are definitely out of the box creations that are of note?

SB: The Spicy Coca-Cola, Salted Caramel Popcorn, and Guinness Sour Cream are outrageously tasty and a must try for any Mussel fanatic!

AM: Can you speak to the method that Chef Gianmaria Sapia has created in terms of cooking large batches of mussels?

SB: Chef Gianmaria doesn't do that! He cooks all orders separately, with care and dedication to his craft. Cooking to order always enhances flavors and creates the best experience for our guests.

AM: What are 3 entrees that you suggest for those that may want to try something else besides mussels?

SB: We hand-make our pastas fresh every day! The Mollusca Lobster Tagliatelle is a great option for those that want to grab something other than mussels. Our Wagyu Fillet and Lobster Tail is a masterpiece, and although not an entree, the Charred Octopus Salad is filling and delicious.

AM: For those that are looking for plant-based options, what are 3 items that you can suggest?

SB: We have a Vegan menu. Options include, Fried tofu with edamame, cherry tomatoes, zucchini & cucumbers, Tri-color cauliflower, or Trumpet mushroom scallops with butternut squash purée & pistachio vinaigrette (my favorite).

AM: Tell me about Chef Christian Bonilla who helms the raw bar station?

SB: Chef Christian is an artist. He previously led the way at Zuma NYC, Clocktower and Alta. He works as Brand Chef Gianmaria's right hand. His tireless effort has produced some of the most beautiful and delicious raw bar specialties in NYC.

AM: What are 3 items from the raw bar that we should try?

SB: The Mollusca signature oyster with black caviar, fresh uni and mignonette sauce is a house favorite. Other raw bar creations of note are the Salmon Crudo with Asian marinade and fresh mangos, and the Shrimp Tartare atop avocado and Japanese mango mayonnaise.

AM: What are 3 cocktails that we should try that are the perfect pairing with your mussels?

SB: Mollusca Martini - cherry wood smoky Tequila Pineapple - Tropical with a touch of spice Normandy Club Old Fashioned - Nutty and rich

AM: What are 3 desserts that we should try to end our meal?

SB: We offer 3 desserts to end your dinner the right way. Creme brulee, Tiramisu, and Profiteroles, patissier cream, condensed milk & vanilla ice cream. We also have a full coffee bar with all your favorite after dinner drinks.

IG @mollusca_nyc

PHOTOGRAPHY CREDIT | Mollusca NYC

Read the AUG ISSUE #80 of Athleisure Mag and see THE ART OF THE SNACK | Mollusca in mag.

S2. E6. | ATHLEISURE KITCHEN WITH CHEF JUSTIN SUTHERLAND

On today's episode of Athleisure Kitchen, I catch up with one of our faves, Chef Justin Sutherland owner of Handsome Hog and Big E, winner of Iron Chef America, Top Chef Season 16 finalist, co-host of TRU Tv's Fast Foodies and TNT/TBS' Taste the Culture and author of Northern Soul which is out now! 

We catch up with Chef Sutherland on being from the Twin Cities and the culinary landscape of Minnesota which includes an array of chefs from Andrew Zimmern, Yia Vang, himself and more. We talk about his approach to food, owning an array of restaurants, delve into his cookbook which presents Southern recipes with a Northern flair, being a culinary consultant for Allianz Field - home of the MLS' Minnesota United FC and how this sport is so global in nature from viewing it to those who watch and meeting their tastebuds expectations. We also talk about his co-founded apparel line, Hybrid Nation which focuses on the tagline of In Diversity We Trust as well as their capsule collection with MLS.

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 theme music is "This Boy" performed by Ilya Truhanov.

ATHLEISURE LIST | BEAR DONUT

We like knowing where we need to go for a pick me up and Bear Donut is one of those spots! A family business that opened in April 2022, Suhum Jang (owner of Michelin starred Hortus NYC) and Honey Kim founder of ARTIPS have grown up loving donuts. They wanted to create a shop that they believe created good donuts!

At the time when they were thinking about opening a donut shop, mochi donuts (donuts made with sweet rice flour) started to get popular in the US. However, the available flavors were all similar and mostly Asia-inspired. They wanted to create a new style by combining classic American donuts and mochi donuts with South Korean flair.

When you swing by, note that they make their donuts twice a day at 10am and 2pm to ensure their freshness.

We suggest that you should try their Coffee Toffee Glazed Donut, Pink Chocolate Glazed Donut and Dirty Choco Brioche Cream Filled Donut. Their full menu is filled with a number of options and their creative and pastry team work together to create new flavors and donut assortments. Offerings change season by season.

Bear Donut has savory options, including cheddar. They wanted to create a donut flavor that is unexpected, but still familiar to people which is what makes this a perfect ingredient. The sugar and cheddar powder makes a great sweet and savory combination.

In addition to their donuts, they also have signature drinks as well. We suggest: Specialty Iced Coffee in Dirty Matcha flavor (latte, milk soft serve, house-made matcha flavor), Specialty Iced Coffee in Mocha flavor (latte, milk soft serve, house-made chocolate flavor) and Bear Iced Coffee (cold brew with milk soft serve). They even have draft milk which is a flavored milk that is finished with milk foam.

An interesting ingredient that you will find in their donuts as well as their drinks is cheddar.

BEAR DONUT

40 W 31st

NY, NY 10019

beardonut.com

IG @beardonutinc

PHOTO CREDITS | Bear Donut

Read the AUG ISSUE #80 of Athleisure Mag and see ATHLEISURE LIST | Bear Donut in mag.

ATHLEISURE LIST | RANG NYC

Executive Chef/Owner Abishek Sharma (Madam Ji, Swagat and Badshah To-Go) introduced Rang NYC to the Long Island CIty dining scene with its restaurant and cocktail bar that opened this year. Born in Delhi and raised in the heart of Queens, NY, he trained as a sous chef under his father in New York City restaurants for over a decade. This new concept includes a creative menu that includes large and small botes that are full of flavor and are meant to be shared. His dishes reflect regional Indian flavors as well as creations that he has made throughout his career.

With the way the menu is broken down between Thoda Chota (small bites), Thoda Bada (large bites), from the Tandoor and Breads and Sides, we have some suggestions by Chef Abishek Sharma himself for the next time you swing by. For Thoda Chota: Chili Paneer/Chicken Bao Buns, Kerala Fried Chicken and Beetroot & Potato Tikki Chaat.

From Thoda Bada he suggests, Smokin' Salmon, Goat Aloo and the Biryani.From the Tandoor, he would get the Chettinad Chops, the Chipotle Paneer Tikka and the Mustard Chicken Tikka.

The Beverage Program features signature cocktails by Mixologist Pete Stanton. We know you'll enjoy: Rang-de-Basanti, the Bindi and Bangles and the Sari Not Sari.

Their wine program by Yash Shah of Baar Baar and Earthen is great for those that prefer to have one of these with their meal.

Murals by Kavi, an Indian visual artist whose work has been featured at events in Wynwood, Miami and New York Fashion Week, brings the interior together. The centerpiece is a white marble bar set atop vibrant turquoise glass mosaics. They wanted to promote South Indian artists in the restaurant which is why they picked Kavi. The mural by Kavi represents a blend of colors.

RANG NYC

11-03 44th Ave

Queens, NY 11101

rangnyc.com

IG @rang.nyc

PHOTO CREDITS | Rang NYC

Read the AUG ISSUE #80 of Athleisure Mag and see ATHLEISURE LIST | Rang NYC in mag.

S2. E5. | ATHLEISURE KITCHEN WITH BRIAN BAUMGARTNER

On today’s episode of Athleisure Kitchen, I catch up with Brian Baumgartner who The Office fans know played Kevin Malone. We talk about this iconic show that brought us into a branch of Dunder Mifflin Paper Company in Scranton PA. Viewers enjoyed seeing all the dynamics that are involved with co-workers, engaging in office politics, breaking the 4th wall copiously in a mockumentary style and of course the iconic moment when his character introduced us to his chili! We wanted to know more about how that came together and what led Brian to dropping his own cookbook, Seriously Good Chili Cookbook 177 of the Best Recipes in the World which is available on Sept 13th! We talk about his approach to creating the cookbook, gathering fans of the show as well as chefs who have won awards for their creations and how he really examines the world of chili from including his own recipe, chili con carne, chili verde, white chicken chili, texas chili, other categories and of course Kevin's Famous Chili! I'm pleased that you'll find my recipe for Mezcal Jalapeño and Tortilla Strips Chili Verde along with my recipe for Mexican Lime Crema in this book with a little story of why this is one of my favorite chilis to make as a connoisseur of the category!

New York Times Best-Selling Author Brian Baumgartner’s new chili cookbook, Seriously Good Chili Cookbook, is available everywhere now. Visit seriouslygoodchilicookbook.com for additional information and to order your copy today!

We talk about the impact of The Office, how his enjoyment of the original British series led by Ricky Gervais made him want to be part of the US one, his podcast that peeled the many layer of the onion on how this show came together in The Office Deep Dive Podcast and his other podcast, Off the Beat which digs into some of your other favorite shows and sharing the actors thoughts on it as well as jobs that they had, stories that you may not have heard and moving on from their iconic roles! 

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 theme music is "This Boy" performed by Ilya Truhanov.