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WHERE FOOD IS FAMILY - SERAFINA EXPRESS | VITTORIO ASSAF

December 16, 2022

Here in NYC, we have a number of restaurants that we enjoy going to that become our neighborhood spots whether we live or work there. One of them is Serafina which is always fun for a lunch meeting, happy hour, celebrating an event or just an average day! We enjoy their menu, the ambiance, the cocktails and the sense that you feel at home regardless of the locations. We've eaten there more times than we can count! We caught up with Vittorio Assaf, founder of Serafina Restaurant Group to talk about this restaurant, their approach to food. We also talked with him about one of their newest additions to the Serafina Family that launched this fall, Serafina Express.

ATHLEISURE MAG: We have been fans of Serafina for well over a decade as the location on W 55th was a go to, countless editor lunches/dinners in Soho and then we attended a media dinner at the location in Tribeca and that became a great go-to as well as location for our cover shoot with the Super Bowl Champs the New England Patriots a few years ago. Before we delve into Serafina Express, can you share with our readers who may not be familiar with Serafina, what kind of cuisine can they expect as well as the atmosphere?

VITTORIO ASSAF: Thank you so much for your loyalty and support, it is overwhelming to read your notes, it make us all very proud and rewards all the efforts and hard work we put into our Serafina Family.

Serafina offers mostly a Northern Italian cuisine that spans as well into Tuscan, Roman (our thin crust pizza) & Neapolitan cuisine.

Common denominator is that we try not to use garlic, with the only exception of a couple of classic dishes like Spaghetti Aglio & Olio Al Pacino, or the Bruschetta.

We also must remember that Italy is a very small country, just about the size of Arizona, and because of proximity many recipes are interconnected from region to region.

AM: I feel that each location has its own vibe and is specific to the neighborhood that it’s in. What factors go into deciding the neighborhood that will be the best fit for the Serafina brand?

VA: We are very proud that each Serafina location shaped its own identity and was able to easily blend and immerse itself into the neighborhood around it.

Most of our locations stem from the multitude of our customers requesting us to come close to where they live. Another factor that plays a role in deciding where we should plant ourselves are statistics, analytics and demographic stats.

AM: Are the menus the same or do the locations have a bit of a twist depending on the one that you’re going to?

VA: The menu is 95% consistent across all locations, with a 5% of variation due to the identity of the neighborhood, many of our customers come for lunch close to their workspaces and come for dinner with their families near their houses, there comes the need to offer a little variation, but at the same time they can still find our staples and their favorites.

AM: What are 3 appetizers whether you’re sitting at the bar or sharing amongst friends that we should get?

VA: Whether you’re sitting at the bar, or sharing amongst friends, our renowned and delicious Black Truffle Pizza can never go wrong. The Bruschetta as well, a dish made with diced tomatoes marinated olive oil for 24 hours, and finally our Carpaccio di Filetto Al Tartufo is phenomenal. Sliced to perfection and coated in a creamy and delicious sauce - it practically melts in your mouth.

AM: What are 3 dishes at Serafina that are a must when you’re coming in for lunch or dinner?

VA: Three dishes that are an absolute when dining at Serafina are the Farfalle al Limoncello, Gnocchi di Mamma and Penne alla Vodka.

AM: In terms of dessert, what are 3 that we should have our eye on?

VA: As for dessert, your eye needs to be on the Berry Tart and Tiramisu. Order the Berry Tart, a Tiramisu and then another Berry Tart for good measure!

AM: I’m always a fan of the cocktails at Serafina and the Tribeca location is always a fave – what are 3 cocktails that we should try?

VA: My go to’s are the Champagne Cocktail, the Jalapeño Margarita and the Strawberry Basil Martini.

AM: We were unable to attend the Grand Opening event for Serafina Express but we know that the offerings there are going to be tasty when we do swing by. What is the thought behind Serafina Express and how is it different from Serafina?

VA: You missed a beautiful night of fun and dancing (and food of course). Next opening let’s make sure you are there! Please let me know when you want to come to Express and I will be there waiting for you with open arms.

Serafina Express was created to meet the needs of those on the go, who refuse to sacrifice quality, even when pressured by the time. With an emphasis on great Italian food & ambiance, value, accessibility, and easy-to-use technology,

Serafina Express is providing the quintessential Serafina experience in a quick and easy manner, while still delivering the Italian elegance they’re known for.

AM: How many Serafina Express locations do you have and are there plans to open more?

VA: Eight locations in total will open in the coming months. There are three already open open at 30 Broad Street, 402 Sixth Avenue and Eighth Street, and 287 Park Avenue South and 22nd Street.

Five more are in the making and in construction as of now: Jackson Avenue and Queens Boulevard; One Gateway Center at Penn Station in Newark; University Place and 12th Street; 84th and Third Avenue; 777 Third Avenue at 48th.

AM: For those who are eating in Serafina Express, can you tell me about the atmosphere?

VA: The atmosphere is relaxed yet upscale but unpretentious

AM: What are 3 pasta dishes that you suggest that we should try at Serafina Express?

VA: Cacio Pepe, Ravioli Pomodorini and the Canelloni.

AM: What are 3 pizzas that we should try?

VA: Margherita with Cherry Tomatoes, Bianca with Arugula and Parmigiano and Buffalo Mozzarella.

AM: Is there a cocktail menu at Serafina Express?

VA: No cocktails, we only serve wine and beer, please stop by for a glass of Rosé Whispering Angel!

AM: What are 3 desserts that you suggest?

VA: The homemade Chocolate Chip Cookie is an absolute favorite, baked twice a day in house, the Baba Al Limoncello, a dessert original from Capri, and obviously the Tiramisu!

AM: Earlier this year, we shared Serafina: Modern Italian Cuisine for Everyday Home Cooking with our readers in our feature known as Bingely Books. Seeing recipes that we have enjoyed from Serafina as well as comfort foods that we can make from home, why did you want to create this book and what were your favorite recipes that are in this book?

VA: Our long overdue cookbook was created to mark 25 years of Serafina. With this book we honored and acknowledged all those who were part of the journey.

IG @vittorioserafina

@serafinanewyork

PHOTOGRAPHY CREDITS | Serafina Restaurant Group

Read the NOV ISSUE #83 of Athleisure Mag and see WHERE FOOD IS FAMILY - SERAFINA EXPRESS | Vittorio Assaf in mag.

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TALES OF THE MOCKTAIL | CHEF JORDAN ANDINO

December 13, 2022

We always love catching up with Chef/Restaurateur Chef Jordan Andino of big Flip Sigi here in NYC! In addition to bringing Filipino flavors and a great personality that you can see on a number of his shows, he is always working on his latest project that is bound to be exciting!

We caught up with him ahead of his newest show he's hosting on Netflix, Cook at All Costs on Dec 16th, to talk about his partnership with Allstate! The rise of mocktails has increased for those that don't drink alcohol or are the designated driver. He shares a recipe with us as well as how you can enter to win a limited-edition Allstate Good Sips mocktail kit with ingredients, tools and more. The kits are available in limited quantity via sweepstakes now through Dec 8th and you can enter and find out more on their Instagram post!

ATHLEISURE MAG: Obviously you know we are fans of yours and we loved having you as our NOV ISSUE 2018 cover as well as other times you’ve popped up! What is it about the holiday season that you love?

CHEF JORDAN ANDINO: Well listen, I love a lot of things obviously hearing your voice and seeing you again! But really for me, the best thing about the holidays is the fact that you get to be with people and you know, just really celebrate life and celebrate relationships that have really been building throughout the year. Because of that, a lot of people don’t realize that you’re sharing a lot of these times together and you really want to keep the roads safe and that’s why I’m here because Allstate has this legacy for safe driving advocacy and we’ve seen a big growing rise in popularity of mocktails. So they took that and used this climate to help promote safe driving for the entire holiday season.

AM: That’s great to hear and it’s crazy how the mocktail scene has just increased in general whether it’s restaurants adding more interesting cocktails or destinations that only serve them. What can you tell us about mocktails in general for those that may not be familiar with this?

CHEF JA: Ok, so everyone, mocktails is a cocktail without the alcohol. So let’s just put that out there. So then everyone says, why would you have a cocktail without the alcohol? Because! What a lot of people don’t realize is that you drink a cocktail because it will give you a head buzz and it will make you feel all loopy and whatever, but you know what? That’s not the main point! It’s because it’s a social drink and it’s fun to have a cocktail and to be out with people. So now, the alternative to cocktails and in this case, mocktails, are being made so that people can still be out, socialize, enjoy everything that is around you with other people, but all the while ensuring that you will get home safe.

So here, the Allstate Mocktail Collection gives people non-alcoholic options to enjoy not just now during the holidays, but year around as well.

AM: I know that you have created some signature mocktails. What do you suggest that we can have with our friends and family?

CHEF JA: There’s 3 of them that I created. So the 1st one is the 10 and 2. It’s an alcohol free version of an Old Fashioned. Then there’s the Silver Sage, a festive gin inspired one with cranberry, sage and a serrano pepper simple syrup, soda water and of course a sage leaf as a garnish. But the one that I am going to show you is the most important one which is this one right here. This is the Safetini. It’s like a non-alcoholic take on a classic Martini in this beautiful Allstate Blue.

I’m going to make it for you and it’s pretty simple! All you have to do is start with this lovely shaker which I need you to ask me about later so that we can touch on this. You have this shaker with a little bit of ice in it and what we’re going to do is we are going to take one measurement of the blue Curaçao syrup – this is going to give you the sweetness that you need in a drink and it also gives you that blue and a bit of aromatic. Then you're going to have another pour of the lime juice. The lime juice is really going to help you balance the entire drink and to make it delicious and then we’re going to take some mint. The mint has some elements that is two fold it will keep you concentrated, but not just that. It will also keep your drink minty fresh and delicious. So now we’re going to put on the lid and we’re going to shake and now it feels like I’m just the bartender making you drinks like we did before when you came to the restaurant. So take the lid off after shaking and you get that amazing Allstate Blue. Now we’ll top it off with a bit of soda water and there’s your drink with some cranberries right inside and of course a nice sprig of mint to really drive that home – it’s so delicious.

AM: Definitely looks like a fun drink and it’s great that you brought the point home that grabbing a drink is a social type of thing and whether you don’t drink alcohol at all or you are the designated driver, you still want to feel like you have something fun and Instagramable that you can take a picture of but knowing that there isn’t alcohol in there.

You were talking about this shaker – what’s going on with that?

CHEF JA: Ok I appreciate that pitch right there! Starting today, you can visit Allstate’s Instagram page for a chance to win a limited edition Good Sip Mocktail Kit. It comes with all of the ingredients and of course, the highlight of it is this amazing golden shaker! It’s so pretty and it’s perfect for the holidays. You can mix everything and anything in here and it’s a great way to serve up drinks and all the while, there’s no booze in here which means all of the roads are going to be safe thanks to Allstate.

AM: Love that and because I know you’re always on the move and have something going on – you have Flip Sigi, you’ve opened up various locations and you’re always on Food Network as a judge or a host, you’re hosting Cook at All Cost which is coming up on Netflix next month, what can you tell us about this show?

CHEF JA: That’s right! I’m very fortunate, very happy, very grateful! It’s called, Cook at All Costs and it airs on Netflix on Dec 16th – 8 episodes that will be released internationally to every Netflix account in the world! It’s a cooking competition, 3 home cooks are given $25,000 to start at the beginning. They go through 2 rounds that are 45 mins each and they use that money to bid on ingredients that will help them elevate their dish. Then the trick is, whatever money they don’t spend is the money that they take home if they win! It’s a fun kind of strategic part of it. I’m the chef and I go into auction mode so – I’m the chef, I’m the host, I’m the auctioneer and it’s so much fun and I can’t wait for y’all to see it.

AM: That’s super exciting is there anything else that you want us to keep an eye out for? I’m waiting to see when you’re going to be making a cookbook!

CHEF JA: Ok listen, unfortunately cookbooks take 2 years! Believe me, cookbook is in the works! If you really want to know, I have another restaurant opening in the West Village it’s called Carriage House. I’m really excited and it’s actually American Home Style fine dining and we’re launching that right after Thanksgiving! So stay tuned for that as well. It’s a busy busy year!

IG @fork_knife

PHOTOGRAPHY COURTESY | Chef Jordan Andino

Read the NOV ISSUE #83 of Athleisure Mag and see TALES OF THE MOCKTAIL | Chef Jordan Andino in mag.

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BRINGING MISSISSIPPIS CULINARY SCENE | NICK WALLACE

November 21, 2022

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.

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EXPLORATION THROUGH FOOD | KRISTEN KISH

November 20, 2022

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.

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BINGELY BOOKS

November 12, 2022

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

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S2. E8. | ATHLEISURE KITCHEN CHEF RICHARD BLAIS

October 21, 2022

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.

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S2. E7. | ATHLEISURE KITCHEN WITH CHEF NICK WALLACE

October 7, 2022

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!

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BIG DIVA ENERGY | BIG FREEDIA

September 22, 2022

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.

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THE ART OF THE SNACK | MOLLUSCA

September 21, 2022

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.

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S2. E6. | ATHLEISURE KITCHEN WITH CHEF JUSTIN SUTHERLAND

September 20, 2022

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.

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S3. E2. | ATHLEISURE KITCHEN WITH RESTAURATEUR, STORYTELLER, NEXT LEVEL CHEF - HOST/MENTOR CHEF NYESHA ARRINGTON

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S3. E1. | ATHLEISURE KITCHEN WITH RESTAURATEUR, EXECUTIVE PRODUCER, HOST + FOOD ACTIVIST CHEF TOM COLICCHIO

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S2. E5. | ATHLEISURE KITCHEN WITH BRIAN BAUMGARTNER

September 13, 2022

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!

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S3. E3. | ATHLEISURE KITCHEN WITH RESTAURATEUR, HOST OF NAT GEO'S RESTAURANTS AT THE END OF THE WORLD, CHEF KRISTEN KISH

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S3. E2. | ATHLEISURE KITCHEN WITH RESTAURATEUR, STORYTELLER, NEXT LEVEL CHEF - HOST/MENTOR CHEF NYESHA ARRINGTON

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S3. E1. | ATHLEISURE KITCHEN WITH RESTAURATEUR, EXECUTIVE PRODUCER, HOST + FOOD ACTIVIST CHEF TOM COLICCHIO

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THE ART OF THE SNACK | LIMANI NY

August 12, 2022

In The Art of the Snack, we always love sharing our favorite places to get a meal and although many may be seen as splurges, there is a perfect union when you have a restaurant that focuses on clean eating and still feels like a splurge with its flavor profiles and assortment. We connected with Executive Chef/Partner, M.J. Alam of Limani New York who shared with us his culinary background, Greek-Mediterranean cuisine and a number of expansions that are taking place with his restaurant!

ATHLEISURE MAG: Tell us about your culinary background and how you came to Limani NYC.

CHEF M.J. ALAM: I am from Bangladesh originally and I used to live in Canada, grew up there and my culinary base is from Canada. So I learned everything there. I started working at a restaurant chain called Au Vieux Duluth in Montreal at one of the franchises with me and my friend. From there, I took the official chef position and then I was running them all. Before then, I used to work in Estiatorio Milos in Montreal for 3 years. I also opened another restaurant briefly in Quebec and I found out that they opened another Milos in NY and the guys were calling me and I took the position here as a sous chef and after a year, I took over.

I ran Milos NY for 18 years. I opened Milos Las Vegas and Milos Miami and then I knew that if there was an opportunity in the city, I would be interested in opening something else. The owners of Limani reached out to me and they were looking to open their second location in Midtown. They wanted me to be the Executive Chef and they made me a partner as well. So, that’s how we started. I love Mediterranean cuisine as this is what I do.

AM: For those that may not be familiar with Greek-Mediterranean cuisine, what flavors and spices are indicative of foods that are cooked in this way?

CHEF MJA: It’s everything and all that I do! It’s the fish and the fresh seafood! It's all about the salt, the pepper and the oregano. It’s about the capers – it’s about the Greek style! My goal is to always search for fresh fish and seafood and to bring this to the people at the table so that they have a modern Greek style for the modern diet I would say. This is my goal to find the fresh ingredients and give it to the people in a healthy way. I don’t do much with the sauce and all that. Everything is the fresh ingredients and the fresh herbs as well as the olive oil. We try to work with everything that is seasonal here.

AM: We are long time fans of Greek-Mediterranean cuisine and it’s such a treat to be able to talk to you as we are long time fans of Estiatorio Milos here in NY as a favorite for lunch and business dinners as well!

In looking at Limani, you have a gorgeous location at Rockefeller Center. Can you tell us about the interiors of this location and set the stage for us for those that have yet to dine here? Do you also have an outdoor option as well?

CHEF MJA: Yes, yes we have an outdoor option. We have an outdoor garden with tables outside, especially with the amazing weather so that people can enjoy it. Being on top of the rock with all of the buildings around it and there is fresh air that you can enjoy on a sunny day. People really enjoy it.

Inside, we have a nice, white Greek marble and interiors that make you feel like you’re in Santorini. We also have a small infinity pool in the middle of the dining area where you can jump in if you get too hot and cool down ha ha.

AM: Ha I’m sure that they don’t but I’m sure it’s pretty tempting!

What are 3 appetizers that you suggest they should eat after taking that metaphorical dip when they’re dining with friends and family?

CHEF MJA: We have our famous Grilled Octopus that we do sashimi style and it’s really good as it’s a Tunisian Octopus. It’s drizzled with some olive oil and a touch of red wine vinegar. Another great dish that we have that we’re famous for is our Greek Salad and our chips which is called Kolokithi which are paper thin sliced zucchini and eggplant chips served with lightly fried kefalograviera (cheese) and tzatziki.

AM: For your main meal, what are 3 dishes that we should have in mind when we’re coming in for our next visit?

CHEF MJA: We always have on display our fish and variety from all over the world from Spain, Portugal, New Zealand, Greece and local. So you come here, and you choose. Your server will take you to the display and will show you the market and whatever is available, that’s what you can choose. I do have some other options for those that may not like fish. We have a Cowboy which is a 26 oz. bone-in ribeye which has been dry aged for 30 days and is served with asparagus or and potatoes or French Fries. We also have Lamb Chops from Colorado that are served with Cauliflower and broccoli. But I mean, we mostly specialize in fish! I mean, people come here –

AM: For fish!

MJA: Yes, they come here to choose from the display, then the guys scale it, gut it out, clean it and we make it!

AM: What cocktails are you excited about as we’re in the thick of the summer where we’re all looking to be refreshed?

MJA: We have a number of options. We have our Lychee Martini, VIP-TINI with vodka and infused pineapple and we have our Mediterranean Mule with Figenza Fig Vodka, pomegranate juice, fresh lime juice, topped with ginger beer and served over ice. We also have an extensive and global wine list.

AM: To end a great meal, it’s always about dessert. What are 3 that we should be thinking about?

MJA: Oh we have a beautiful dessert that is a home made walnut cake Baklava. Another one that we created is the Deconstruction Baklava – it’s an oven baked layered phyllo dough with almonds, walnuts, cinnamon with honey syrup. It’s beautiful – it’s traditional and like everything, it’s made here. We also have a Chocolatina which is a chocolate lava cake and we use our seasonal fruits and Greek yogurt.

AM: In addition to your Rockefeller Center location, you are also in Long Island with your original location in Limani Roslyn as well as Limani Taverna in Woodbury. Can you tell me about these as well? Are the menus the same or are they different?

MJA: It’s 95% the same.

AM: Is there a pool there?

MJA: No ha ha you have to jump into the sea. But in addition to those restaurants, we also have our Boston locations. One will be in South Street and the other is in Chestnut Hill.

AM: How do you navigate having all of these restaurants? Is it difficult to split your time between them?

MJA: This is what I do, yeah. I love doing this. I was in Boston going back and forth hiring people. It’s about training people and then getting service started as well.

AM: Hearing how many locations are opening or will be opened, we definitely appreciate you taking the time!

locations are opening or will be opened, we definitely appreciate you taking the time!

MJA: Well, let me tell you about another one that’s coming – we’re opening in Charlotte, NC too. This will be around August.

IG @limani_nyc

PHOTOGRAPHY CREDIT | Limani NY

Read the JUL ISSUE #79 of Athleisure Mag and see THE ART OF THE SNACK | Limani NY in mag.

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BINGELY BOOKS

July 21, 2022

BOARDS: STYLISH SPREADS FOR CASUAL GATHERINGS

America's Test Kitchen

There is nothing that we enjoy more than being able to scroll through our IG feed and to see charcuterie boards and how we can make them our own! In Boards: Stylish Spreads for Casual Gatherings, we have the blueprint of how we can do this for our friends, family or when we want one solo to enjoy during our next show!

ATK's food stylist and expert, Elle Simone Scott shares how we can make our own as well as to keep them looking fresh all night long! This book has over 35 boards and includes 150 recipes that you can build your board around. It'll also stir your imagination as boards can be as creative as you want and include a diversity of foods to enjoy.

Regardless of the board being presented, she shares the balance between texture, flavor and visual appeal. We enjoyed seeing the customizable baked potato board, DIY Bloody Mary board and even a grilled platter! You'll find boards for snacking as well as those that are meant to be enjoyed as a meal.

We also love that you can make your own, buy items from a store and arrange it or do a mixture of the two.

LET'S GO NUTS: 80 VEGAN RECIPES WITH NUTS AND SEEDS

Prestel

Estelle Schweizer

We know that nuts are a great snack, but it's also a great item to incorporate into your meals. In Let's Go Nuts: 80 Vegan Recipes with Nuts and Seeds, we have a number of recipes that show how this ingredient can be used throughout the year and it can be the star! Whether you're vegan or not, the options are endless.

We explore this superfood that is rich in protein, healthy fats, fiber, and minerals. Recipes include a no-cheese fondue, walnut Bolognese on zucchini pasta and lentil lasagne filled with cashew béchamel sauce. You'll find soups, salads, dips, cakes, breads and desserts.

Each recipe will have photography, kitchen equipment needed and tips for serving as well as substitutes. You'll also learn about nuts and seeds from nutritional information, history, origins and how it can be used.

FOOD YOU LOVE: THAT LOVES YOU BACK

Mesorah Publishing Ltd.

Rorie Weisberg

There's something about the change of seasons that makes us look into our pantries to mix things up. In Food You Love: That Loves You Back, we look at dishes that can become our new favorites and the fact that they actually love us back in terms of nourishing our bodies.

Rorie is known as a star in the kosher cooking community and takes us through a number of our favorites and transforms them in ways that benefit our bodies. Ensuring that the foods that she creates align with a healthy lifestyle is something that she is truly passionate about. You'll find recipes for a number of items from pancakes, brisket, kugel, pizza, salads, chocolate mousse and so much more.

In addition, the 200 recipes that are included have easy to find ingredients and many are gluten free. She even included prep and menu planning tips along with a list of kitchen essentials. For those that need more assistance, you can scan the QR codes to watch her shop, prep and cook the meal so that you can feel confident in making your new favorite!

Read the JUN ISSUE #78 of Athleisure Mag and see BINGELY BOOKS in mag.

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THE ART OF THE SNACK | JAZ INDIAN CUISINE

July 16, 2022

We always enjoy a bite that's filled with savory and herbaceous flavor. We head to Hell's Kitchen to swing by Jaz Indian Cuisine which is known for their British-Indian Cuisine. We wanted to talk with owner Jas Rupall to find out why she wanted to open this restaurant, her 2 chefs that helm the kitchen and what we can expect when we swing by for a meal with friends, family or solo!

ATHLEISURE MAG: Jaz, tell me about your culinary background and how you came to open this restaurant?

JAZ RUPALL: Growing up in a British – Indian household and the daughter of Indian immigrants to the U.K., I learned how to cook from an early age. I have 5 siblings and I was the second eldest, so I was always helping my mother cook traditional Indian meals to help feed our family. I used to love watching her create these amazing dishes from our native Punjab region in India. This formed the inspiration for the restaurant because I wanted to create a warm and inviting space for people to come and enjoy good food and taste authentic British-Indian cuisine.

AM: Tell us about the chef that helms the kitchen at Jaz. Can you talk about his culinary background/journey and what he does in the kitchen?

JR: Arif Ahmed started his career back in 2014 with Arora India as a Junior Cook. He then went on to join Bombay Grill in 2018 where he worked as a second Chef. He joined Sapphire in 2019 where he manned the Tandoor Ovens and ran the kitchen with the Chef. His journey finally lead him to join Jaz Indian Cuisine in February 2022 as the Head Chef where he leads the kitchen staff, he makes all of the sauces and grinds fresh organic herbs and spices in-house.

AM: For those that are coming in to dine, can you talk about the ambiance of the restaurant?

JR: Hell’s Kitchen has every type of restaurant available and for Jaz, we wanted to create a warm inviting space that stood out. We focused on providing an experience that was upscale yet accessible to all. Warm lighting, linen tablecloths, and solid cutlery were important to me. We wanted to provide context and quality to the restaurant that reflects the effort and quality of the food itself.

AM: For those who opt to stay at the bar and enjoy Happy Hour, what are 3 items you suggest from this menu?

JR: You cannot go wrong with the Salmon Tikka Jalfrezi; fresh salmon that is cooked with our signature blend of vegetables and spices to create the perfect dish to share. The Bhindi Masala has been a huge hit; this is stir-fried okra that is cooked traditional style with tomatoes, spices, and cilantro. I have customers ordering 3 at a time so they can take them home and freeze them for weeknights! The Sheikh Kebab is exceptional; cooked in our Tandoor Oven, the Kebab is placed on skewers and is slow-cooked with aromatic spices, grilled onions, and tomatoes.

AM: To start our meal, what are 3 appetizers that we should get when sharing with friends?

JR: The Lasuni Gobi is a customer favorite; these are lightly battered-fried cauliflower florets that are dipped in garlic sauce and is a good vegetarian option. I would also recommend the Tandoori Platter as this gives a tasting of the Chicken Tikka, Ginger Chicken and Sheikh Kebabs. This is a real treat for those looking for lighter fare, my personal favorite is the Shrimp Balchao; these are spicy pan-fried shrimp with an onion-chili dressing that provides a real pop of flavor.

AM: What are 3 entrees that we should order when we come for lunch or dinner?

JR: Favorites include the classic Chicken Tikka Masala; tandoori chicken pieces (off the bone) in a creamy tomato sauce that is a staple of our kitchen. The Saag Paneer is a family favorite, creamy fresh spinach and greens that melts in the mouth, especially with a side of Garlic Naan! For the more adventurous, the Goat Curry is brilliant; a darker blend of spices that is cooked with yogurt and onions, (small pieces cooked with the bone).

AM: What are 3 sides that are a must to enjoy with our meal?

JR: Our fresh naan breads are just divine, my favorite is the Peshawari Naan that is cooked fresh with raisins, almonds, and coconut. We keep the Tandoor Oven hot 24/7 to ensure that we are producing the absolute best tandoori dishes on demand. The Matar Pullao Rice is a more flavorful take on the traditional basmati rice; spiced with cumin and green peas, it compliments any of our curry dishes. For the more traditional-minded, the simple Tandoori Roti is a classic (wholewheat based) and this is what I make fresh when cooking for my family at home.

AM: What are 3 cocktails that we should keep in mind?

JR: Our Pimm’s & Lemonade cocktail is a big hit on the weekends, especially as we enter the summer months. Pimm’s is a British staple that is an essential drink at any British garden party. Growing up in the U.K., I wanted to serve this unique cocktail at the restaurant as I believe it is a marker of our whole ethos, serving classic Indian food and drink with a transatlantic twist. The spicy Chili Margarita is a fun way to start an evening as is the Mango Martini.

AM: For dessert, what are 3 that we can share with friends?

JR: The Kheer Rice Pudding is exceptional. My son has loved Indian rice pudding since he was little, and this version is a real treat; creamy rice pudding is lightly spiced with Cardamom. It is just the best way to end a meal. The Gulab Jamun is a syrupy delight; sweet fried balls of dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, and saffron. For ice cream fans, the Kulfi has pistachios with shavings of almonds. This blend is formed on the basis of Indian street vendor favorites.

AM: Guests have the option to eat inside as well as outside, will you continue to have this option throughout the summer?

JR: Yes, absolutely. We believe in giving our customers the choice of where to sit. The last few years have been a challenge for the restaurant industry but one thing I have seen in my years in NYC is that this city is resilient and there is no better dining scene in the world. Eating outside has become part of the tapestry of the city’s dining scene and one we encourage for those who wish to do so to continue.

IG @jazindiancuisine

PHOTOGRAPHY CREDIT | Jaz Indian Cuisine

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ATHLEISURE LIST | BAGEL + SLICE

July 14, 2022

There are 2 foods that are always a must, bagels and pizza. At Bagel+Slice, there are a number of creations that take these bites to the next level. Founded by Brad Kent, a food science professional, he is focused on improving the quality of delicious food. Bagel+Slice is a concept where people can purchase reasonably prices bagels and pizza throughout the day in a neighborhood setting and focuses on sustainability, community involvement, health and safety.

Although they are not 100% organic, Bagel+Slice strives to be as organic as they can and is focused on Regenerative organic which means that by purchasing ingredients in this category, it contributes to the aim in the reversal of climate change. Regenerative organic farming has been listed as the most highly effective way to sequester carbon from the environment to reduce greenhouse gasses. These farming practices add to topsoil as opposed to eroding it which creates biodiversity and improved crop yields.

It is important to Bagel+Slice that they support the local community as well as family farms.

Those selecting bagels and/or pizzas will find that heritage seasonal regenerative wheat in each one. Bagels are rolled by hand, boiled and baked on burlap-lined bagel boards. Their hand-crafted pizzas use mindfully sourced ingredients with an array of flavors and textures.

With a choice between an organic and an organic gluten-free wheat bagel, we suggest an Egg Breakfast Sandwich (Keller Farms Bacon, organic egg, cheddar and jalapeño pistachio pesto), Goldilox (Kvaroy Arctic Lox, scallion cream cheese, red onion, dill, capers and lemon olive oil) or The Superfresh (Select cream cheese or vegan cream cheese that's nut-based, tomato, cucumber, red onion, dill and pistachio chimichurri).

For those looking for the perfect slice, we suggest Cheese (Red Sauce, mozzarella and Parmesan Reggiano), Vegan Vodka (Creamy tomato vodka sauce that's nut based, vegan cheese blend, mushroom fennel sausage and red onion) or Pizza Bagel (Red sauce, mozzarella, Parmesan Reggiano, extra virgin olive oil and you have the option to add pepperoni for an additional charge).

BAGEL + SLICE

4751 York Blvd.

Highland Park, CA 90042

bagelandslice.com

IG @bagelandslice

PHOTO CREDITS | Bagel + Slice

Read the JUN ISSUE #78 of Athleisure Mag and see ATHLEISURE LIST | Bagel + Slice in mag.

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S2. E4. | ATHLEISURE KITCHEN WITH CHEF DAVID ROSE

July 1, 2022

On today’s episode of Athleisure Kitchen, we don't need an excuse to come together with friends and family for great conversation and good food! If you opt to make it more of an intimate affair with your significant other or to enjoy solo, a great meal is always welcome! We always enjoy when we catch up with Chef David Rose whether it's focused on the holiday season in the winter months or we're enjoying all the things that summer provides! We get into his first cookbook EGGin' Chef David Rose Cooks on the Big Green Egg (Volume 4), the art of grilling and how we can create great meals during the summer and other events that we're excited about - even if it's just a random day ending in "y".

This podcast is presented by Omaha Steaks.

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