NYFW SS25 EDIT

As you know, NYFW happens 2 times a year as it looks ahead to the Fall/Winter collections as well as those in the Spring/Summer. It's a time for the fashion community of editors, retailers, buyers, celebs, socialites, and enthusiasts to come together as they navgate a hectic series of days that include presentations, runway shows, previews, lunches, dinners, and after parties. By attending these functions, you get a bird's eye view on what to expect in terms of trends, silhouettes, hues and more. What we see here in NY will mirror or extend into what takes place for the other fashion calendars that occur in London, Milan, and Paris (you'll also see that those shows may also add elements as well). You can see the top colors from NYFW SS25 via our friends at Pantone.

This month, we hit the shows and as we enjoy sharing with you a selection of what we saw in Mens and Womens fashion this season here in NY, we'll highlight these shows. In addition, it's always fun when we cover the Backstage of a show as it allows us to see how the look and creative direction includes other facets of the overall look.

We kicked off NYFW with New York Men's Day which allows you to see a series of designers throughout the day via presentations or hybrid presentation/runway shows that are divided by a morning as well as an afternoon session. In addition to designers that showed (A. POTTS, Clara Son, Earthling VIP, Sivan, The Salting, of—nothing, Sermon Series, STAN, Tarpley, and Terry Singh), we also enjoyed vignettes where sponsors Sperry and Victorinox were also in these studios. The designers that showed their presentations also collaborated with Victorinox on designing cases that were within the vein of their collection for the upcoming season which were on display.

THE SALTING SS25

For the presentation/hybrid runway show of The Salting, we were transported to an Italian seaside complete with a dock that the models stood on for this genderless collection. The weather worn hues of blues, charcoal, olive, neutrals, and carnelian were seen throughout the collection and models. This nautical sensability was amplified with choice accessories that included large intricately knotted brooches, hats, and other details that made this feel like a line that you could wear for a number of moments in your lifestyle. The use of floral prints and seersucker was a visual texture that we found pleasing whether we saw the collection together during the presentation or separately when they did their runway portion.

CFDA designers Michael Ward and Manel Garcia Espejo noted that they were, "celebrating the Italian seaside and Italian life - village life by the sea. We leaned into '60s and '70s Italian film and we studied mostly Luchino Visconti (Death in Venice, Ludwig, The Stranger), Federico Fellini (8 ½, La Dolce Vita, Ginger and Fred) and we pulled a lot from the film Death in Venice - the opulence of it, and we landed with this."

Without a question, this was a collection that we truly enjoyed seeing and dare we say, our favorite.

IG @newyorkmensday

@thesaltingnyc

CLARA SON SS25

This menswear presentation leaned into a dream Clara Son had on her bicycle and the elements of nature that she rode beside which is seen in the color palette of this assortment that gives a nod to the coastal area with mountains, rocks, and flowers for her Reminiscence collection.The lines was enhanced with biker hats, seats, and functional bags.

IG @clarasonstudio

EARTHLING.VIP SS25

Part of enjoying a show is how it is presented to you and as soon as we saw multiple frames in the studio space with models walking in and out of them at various points, we were really excited about seeing the menswear and womenswear that were part of this show that included embellished denim, leather jackets, graphic tees and hardware laden leather weekender bags for a rocker on holiday vibe for this LA based brand.

IG @earthling.vip

STAN SS25

Another show of note to share from NYMD comes from STAN a line that is handcrafted in LA by designer and Co-Founder, Tristan Detwiler who is a, "craftsman by trade. My medium: dirt stained remnant of tattered, worn textiles, ingrained with stries of hand woven fibers. There is history awaiting discovery, buried in the deepest corners of the world. A medium that allows me to peer into faraway culture, ritual, religion, and family heritage. I live in perpetural search for such things. Stories relayed from the past; translated through centuries. The goal of STAN is to re-contextualize long lost memories to live on." He has a passopn for sustainable and meaningful practice in fashion as we continue to navigate those that are mass produced and involved in greenwashing.

This SS25 collection is made from 100% sustainable materials that includes deadstock and recycled fabrics. In terms of his work as a whole, he enjoys upcycling vintage quilts to make a one of a kind garment and has used antique fabrucs, bed linens, and grain sacks. This allows him to search the world for rare materials that then become translated into his beachy assortment of sets, outerwear, and separates.

This season, a robe-style coat was made from Portuguese wool blankets from the early 20th century and striped suits were made from 19th century-style French ticking fabric. This material would traditionally be found in matress covers. Embellished pieces from this collection came from vintage beads and crystals that were sourced from his mother who was a jewelry designer in the '80s.

IG @stanclothing

CHUKS COLLINS SS25

Prior to attending Chuks Collins SS25 presentation that was held at Chelsea Factory, we met him at the South African Consulate General. In addition to being a designer, he is the Co-Founder of The African Fashion Council which was hosting 5 designers who had a compilation show the day after his. During the press conference/mixer, we met the 2024 Jaguar South Africa x #GiveHerACrown designers (Gugu Peteni of Gugubygugu; Tsakani Mashaba of HAMETHOP, Thando Ntuli of MUNKUS, Manthe Ribane of her namesake brand, and Keneilwe Mothoa of Neimil) and listened to an engaging Q+A that was moderated by former Essence Editor in Chief, Constance White. Being able to hear about their brand, how the created, the challenges that they face, and what is on the horizon for them was truly interesting. We also heard from members of the South African Consulate General as well as they were the hosts in partnership with Jaguar South Africa of this mixer which includes wines from the region and esteemed guests of both brands. The importance of introducing South African designers and having their work seen at NYFW was a huge part of the initiative.

Chuks Collins spoke at this event and was excited to share these artists that we would see later in the week. When we arrived at his show, we saw an array of looks that blended African and Western design as well as a mix of tradition and modernity. He noted that he was, "grateful for the opportunity to keep creating and expressing myself through my work. This collection means a lot to me, and the homecoming process has been very healing for me. The collection is deeply inspired by my African and Western roots, reflecting a blend of cultures and experiences. Having grown up in Africa and Europe, and now living in the US, I have been empowered and nurtured by many have been empowered and nurtured by many women, including my grandmother, who taught me how to sew. This cultural tapestry forms the foundation of 'Nné,' infusing each piece with rich narratives and a deep sense of heritage.”

IG @iamchukscollins

FREDERICK ANDERSON SS25

We also attended Frederick Anderson's SS25 show which was held at the DiMenna Center for Classical Music at the Baryshnikov Arts Center. This collection was inspired by his travels through Northern Africa and how he connects to his experiences there. Looks that hit the runway included lightweight garments as well as those that have stunning lace and beaded ensembles. The visual texture that was included on the runway really let you see his cohesive story.

IG @frederickanderson_designer

BACKSTAGE | BRUCEGLEN SS25

We enjoy attending shows, but it's also great to be able to head backstage to see how the look is coming together. We made our way to the Gansevoort Hotel in the Meatpacking District to see BruceGlen's line which is known for vibrant color and is designed by twin brothers! This season, with a theme of Out of the Blue, there was a bit of whimsy and childlike wonder with the looks that were part of this presentation!

We sat down with Celebrity Manicurist, Miss Pop whose work has been in countless NYFW as well as global Fashion Weeks, editorials of a number of magazines, and celebs that have included Gwen Stefani, Janelle Monae, Ariana Grande, and Beanie Feldstein. We wanted to know about how she came to being a Celebrity Nail Artist, why she wanted to be part of this show, how the nails are part of this (as well as telling us about another show that she was excited to talk about the nail direction), and she gave us tips on how we can make our nails looks amazing with tips and tools!

MISS POP: I love this on you! Oh my God, are you wearing Ophelia – is this Zoya Ophelia? That was what I was working with yesterday!

ATHLEISURE MAG: No, it’s not.

MP: It’s literally one of the colors that I was working with yesterday that we did on a man.

AM: This is Sundays Nail Studio gel so I don’t know what they call this shade.

MP: I love that place! Amy and I are friends!

AM: I met her a few years ago right when the salon launched in NoMad. She is so sweet!

MP: She is a wonderful human being, I recommend that people go there all the time. I don’t work at a salon, but I always suggest there.

AM: It’s so clean there and so zen.

MP: Well, it’s because she’s a manicurist. It makes a really big difference when you’re a licensed manicurist. You walk in and you’re like, oh all the laws are followed here. I’ve gotten to know her a little bit and I have been there a couple of times and she is lovely!

AM: I love that! Well we’re in the thick of it right now as BruceGlen’s show will be starting shortly and I always love being backstage to see the look come together. Being able to sit down with you to talk about the direction of the nails for this show will definitely be exciting for our readers to know about. Before I delve into that, when did you realize that you wanted to be a Nail Artist?

MP: Oh wow that is a question! I actually got into nails because I was sick and stuck in bed for a couple of years. I was laid flat out in bed so that really limits your options on things that you can do. You know, I had done nail art as a tween. In middle school, I was told that it was distracting to other kids and they made me stop! It was devastating, but I went to a good school and I moved on with my life and then years and years went by and then almost 15 years went by and I got sick. I was stuck in bed and I always loved having my nails, like, bright cherry, my lipstick red every week. But once I got sick, I realized that I had so much time on my hands. I literally started painting my [nails], that was one of the few things I could do. It also made me feel better because when you're recovering. I mean, you see this? I look like this every day but when you're sick, you can't do your hair right or get in my dress. I couldn't do any of the things. I could, normally done, I had meningitis.

AM: Oh my.

MP: And uh, it was just - people wanted to visit me and I was like, visit what? Yeah, what are you visiting? Like it's like I don't have anything good to talk about. I'm like a shell of myself.

AM: Wow!

MP: I can't even watch TV. I can't even tell you what I'm watching on TV because you can't tilt my head. So I was like, what am I gonna do? And then it occurred to me that I could probably paint my nails like this.

AM: Oh wow.

MP: And so, I started doing it that way and then, by the time I picked it up for four hours, I was enrolled in beauty school. It took me like a year and a half to get there but I did it okay?

AM: Absolutely!

MP: I did it because after doing my nails so much I was like, I just want to know how to do it right. So I went to beauty school for my own entertainment and I was on Tumblr when I was sick posting my nails. And I just became friends with nail artists all around the world like Illustrated Nail and there was like a crew of women online that were just like sharing tips and tricks like all of them right now are big nail artists. And we also sort of, like, became friendly and we were trading tips and it was such a beautiful space and so after I went to beauty school, I just was like, you know what, I actually think that I am done. So I went to NYU and then beauty school which is not the financially intelligent order. But uh, here I am.

AM: So what is your favorite part about creating nail art?

MP: Ok, the thing about nail art is, it's really ephemeral. Like I, I want something different every day. It’s the chance to give yourself what you want.

AM: Right.

MP: Right, literally every day, or every week. Yeah, I'm a nail polish girl and Zoya's nail polish. So I really align with the brand. I like natural nails and I wear natural nails because of when I was sick so I'm very conscious about the products I use and I'm allergic to acrylics. So, um, it's a common allergy actually. So what I like, is the opportunity to change and to give myself exactly what I want in the moment and to, like, celebrate the now and the moment! Like, this, the hair, the makeup, all of this - I do that for you. You're welcome. That's how I'd like the world to see me, but the nails I do for me. It’s what I see of myself. So, for me, it’s just an opportunity to complete what I want and to make myself happy to entertain myself.

AM: I mean, that’s amazing!

What's the inspiration behind the nails that are in the BruceGlen show?

MP: Oh my God. So the reason I really wanted to work with BruceGlen was because they're dopamine dressing.

AM: Yeah.

MP: You're so happy when you’re wearing their clothes!

AM: I came in with them on the elevator and you felt it.

MP: Yeah, you’re in their world. I felt just like the the joy coming off of it! Their clothes spark joy. So I really wanted to work with them because I just thought that that was the fashion I want to be part of. Like I think to be able to bring that out in clothes and to make yourself so happy - I mean, that's part of what I like to do with nails!

AM: Absolutely!

MP: Even when I want to wear black nails!

So today their collection is all about dreams and I took the color we're doing today for Zoya is, we're calling it Dream Blue and I keep joking because the name is Walker. That is like, Sleepwalker Blue.

AM: Oh!

MP: That's something because their show is so dreamy and it’s really something that is part of this season which is about fantasy. The idea of stepping outside of this world and going somewhere far more beautiful. I mean not that this world isn't beautiful, but we might be having a moment that isn't.

AM: Exactly!

MP: We might be going through some things.

AM: Exactly.

MP: So that's why we're doing a dreamy blue and having something that is bright and cheerful.

AM: It's beautiful.

MP: And it's like finest.

AM: That's amazing. And, you know, if we were doing - for those of us that might do our nails at home because we're in between sessions, what are three tools we should always have in our kit?

MP: I mean, I only do my nails at home and I highly encourage it.

AM: I think you are fortunate because you are coordinated and a professional! When I do mine, it's all over the place and I wouldn’t let anyone see that!

MP: A lot of people say that but, it took me six months and if you do your nails every week for six months, you'll figure it out. It's all muscle memory. You have 2 hands with the same things on both sides.

AM: Well, both hands are still different.

MP: Yes, you have a dominant hand and that will be your easier hand and I'd be lying. If you look at my Instagram, I'm always taking photos of my left hand, so I would be lying if I told you that my right hand is equal, but I can get it done. Um and I also think you have to be like patient with yourself. Like it's gonna be hard at first, but anything worth learning or doing - you never do it right the first time! This is also paint. It's not - you're not painting yourself with like a tattoo!

AM: Ok, I hear that.

MP: So this is my number one. This was worth the price of admission to be in beauty school. This is this is you need this. So, what I love about this is that it's a paintbrush. This is a Simply Simmons #4, filbert head, short handle.

AM: Oh wow.

MP: Available at Dick Blick, the art supply store, and even Michael's and all of them. And so what I learned at Beauty School, is you dip that in remover - acetone-based remover, non-acetone base remover, really doesn't matter. And that will get in between and clean it off the skin.

AM: Oh, right!

MP: I've been a professional manicurist now since 2012 and I still get polish on everyone's skin that I do. This is what I use.

AM: Okay.

MP: It's also great for like, you know, when you lay a line down and you're like, oh, that wasn't smooth.

AM: Yeah.

MP: Like it's like a jaggedy little you can see where the brush touched, you just go swoop and now you have like a properly even one.

AM: That’s a great tool!

MP: So okay, I just saved you $2,500 going to beauty school, you're welcome.

The other thing I love is Base Coat. I'm using Zoya Anchor Base Coat. I also love, that Zoya has the Naked Manicure Base Coat and their Naked Manicure Perfectors. I like that you can do pink, you can do buff, you can do nudes. It doesn't matter. But they're enriching for your nails. So it's like using a strengthener but it's also like a little bit of a sheer tint.

AM: Yeah.

MP: So I love that and then I apply the color over it. I either wear it bare like that or I color over it.

So the first thing you want to do when you want to give yourself a manicure, is to cleanse your nail bed.

AM: Yup!

MP: I don't go so far as to use alcohol. Some people do or they, buff their nails. But you don’t have to buff your nails. If you just slightly dehydrate the nail bed, you're gonna basically get the same effect without disrupting that. The top layer of your nail is the most keratin rich to me. You don't want to disrupt that unless it's flaking, or peeling.

AM: Right.

MP: So I love Base Coat. So I cleanse my nail bed with a little remover. We're using this Zoya Remove Plus, which is like the greatest. So when you apply using Remove Plus, to first, dehydrate the nail bed. So that when your application goes on, you're starting from a surface that lacks oil, that last debris, it’s a cleansed nailbed. But you know what I also love?

AM: Yeah?

MP: Ok so my other 2 tips I’m going to hit you with. So Cuticle Oil, I know that people are going to think, what does that have to do with my long lasting manicure?

AM: Yup.

MP: It's because it’s not only great for your skin and your hands look good, but your nails getting everything, it needs to stay strong and resilient. And it will make your manicure last a couple extra days if you apply Cuticle Nail Oil every night. The other thing you learn at Beauty School is to seal the free edge. Like every stroke you do, make sure you do it to the rim of your nails and that's a little bit harder, if your nails are below the fingertip. It's still possible and you can always go in with your cleanup brush and get the skin. That’s called Capping the Free Edge.

AM: I love when my manicurist does that!

MP: I like doing it first, not last.

AM: Really, I feel when I have it, it's last.

MP: Because I feel like when you do it last, it gives a little.

AM: Like an edge or a bit of a lift as sometimes I’ve had it where you feel that ridge.

MP: I feel like when you do it at the end it can lay not as smoothly as I want it to.

AM: Yeah, I have had that happen a few times and I find since I wear gels usually, so for 2 weeks it becomes a tactile point that I am constantly touching as it stands out from my nail not visually, but when I am running my finger over it. But I get why you do it in the stage that you do.

MP: Yeah, that’s just me and it’s a personal thing. There are other manicurists that do it the other way. For me, it's just my order of operations, it’s not the standard.

AM: What are the hues for Fall that we should be looking into. For me, regardless of the time of year, I tend to lean towards colors that look like they are black but they are another color. For me Ophelia or the brand I am wearing that look similar to it, although it’s not in that “shade that looks like it could be black”, it’s such a great foggy tone that I love the Brown/Mauvaise of it all. I’m starting to want to play with those deep chocolates as a bit of a switch up.

MP: It’s crazy, because when I saw you, I thought you were wearing Ophelia, which is, what we did yesterday at the THEOPHILIO show yesterday.

AM: I’m so bummed that I missed the backstage and that show, but this season has been hectic and the timing didn’t work. But in looking at the images of the show and the nails, I really loved it!

MP: Do you want me to tell you about those looks because they were so fun!

AM: Yes please!

MP: Ok so first let me talk about the colors of Fall. This is so fun. So for fall right now, we're looking at, I keep calling them, Reality Bites Reds. It's like yeah like what Janeane Garofalo and what Winona Ryder would have worn then circa 1994.

AM: Yup!

MP: It’s all about those Reds and those are gonna change for Spring. We're gonna go right back to Cherry.

AM: Oh yeah.

MP: So get it out in Fall. I also really love, like a chocolate brown, like I've always been a chocolate brown, girl, the nail polish that made me, the shade that changed my life. was Chanel's Vamp.

AM: Same girl, same!

MP: My mom bought it for herself and I took it from her with the matching lipstick and that was it. I was done! My life was made! I was way too young to be wearing lipstick and it didn't matter. I like, okay still to this day, that is the shade.

Now one thing I love about Ophelia this like dark brown is that, people always wonder when they're doing nudes, what nude will match my skin tone, right? That can be a really tricky question to answer. One way to answer that question is to say, well, what color is my hair?

AM: Okay.

MP: You think of your skin as being your neutral, but your hair is a color that's existing in your beauty look. And when you paint your nails, it draws the eye up to your face.

AM: That's true.

MP: Aka, the money maker.

AM: Okay, I’m with you!

MP: So, I love doing nails that are nude or neutral that match my hair color, so I love chocolate brown. And I think that, you know, like if you have jet black hair or jet black nails, it’s a nude neutral that you don’t think of. And it’s a lot easier to match than your skin tone, I think.

AM: That’s really smart and I don’t think that I have heard anyone say that before!

MP: Oh yeah, I was inspired. I put it on Beanie Feldstein (Lady Bird, American Crime Story: Monica Lewinsky, The Humans) that way. Especially when Fall rolls around, it's just the perfect time to get into those chestnut browns, dark chocolate browns, in your case, some deep blue – which is gorgeous!

AM: I love deep blue!

MP: Yeah. You know! It's so fun and the other way I like to eliminate the challenge of how to find the perfect nude for you, because I really do think that that’s hard!

AM: 100%

MP: I never wear a nude because, yeah, I'm just not natural. That's not who I am - natural. That’s s not for me supernatural, now, we're talking. So speaking of supernatural - so yesterday for the show for THEOPHILIO SS25. So we did skin tone, we did Nyssa which is like uh like a caramel and Ophelia which is like a dark chocolate brown. Yeah, honestly I thought you were wearing it. And then over it, we put my favorite Zoya shade Leia which is this sparkly opalescent sheer that turns every shade into opal gorgeous magic! Even if the skin tone and the color you chose isn't perfect, when you add a layer of rainbow over it, you’re catching that opalescence, and it tones it to your skin. Wow. So it's a good cheat and it's also a good trend. Like right now, definitely for Spring you're going to be seeing like even nudes aren't flat.

AM: Right.

MP: We're making them sparkle magic. Like, we're chroming them.

AM: Much like your phone case - love!

MP: Oh, thanks Amazon. Full stop. [Miss Pop is showing behind the scenes images from the show to showcase the nails looks that took place here and here] So here are some shots from yesterday

AM: Yes! That's the color because I said what color is that. It definitely felt like a whimsical edge and it looked beautiful on all of the models!

MP: I know right? So this is what we put, black, um, Willa which is our black. Then over it, we put Apple, which is like a green glitter. This is Carrie, which is a yellow gold, and then this deep purple, which you obviously would love. Um, this is Mimi, and we just use the bottle brush and brush it over the black. So it gave it this like Glam Dimension and then it looked very much like chrome. So like you don't have to go to the salon and get gel, you can with your natural nails, at home, just paint on Zoya in the bottle.

AM: Wow

MP: Look at that. I recommend putting black down first because I think it makes it chromier. It gives you more of that effect. It gives it a dimension. It gives it depth. Like anytime you want to get your glitter dimension like put black down first or dark. It's like it's like the way high contrast works with black and white. Yeah, you're doing that with the glitter.

AM: Wow.

MP: Light and Dark. Black is the absence of light. White is all the colors swirling together and glitter is light catching. So, it's like kind of the same theory.

Now this Is the caramel color I was telling you about and it's an opalescent glitter over it and when you put it on a hand, oh my God. I can't even tell!

AM: I was looking at the pictures and I was stunned!

MP: I’m trying to find you a picture of a woman who had it on her. No, I only had the oh no, it's right here. Like look at that nude. Like that's it. And It is. It's a nude, but it has that Chrome finish. It's like your sunglasses.

AM: I love the effect of these Carrera’s they’re my favorites to wear.

MP: Like I had a minute. So the stylist for that show is Christine Nicholson. And she is brilliant and she's a nail queen like, oh, okay, I've done her nails. Like I've known her for years. I did her nails years ago. She has great nail taste, and she knew exactly what she wanted.

AM: Boom.

MP: So this is the gold glitter and then we actually put it on the men too.

AM: Because I saw that and I said, oh my God, this is amazing. And I'm like, oh!

MP: As you can see, this is Ophelia do you see it and now you know I’m not full of ish? See this color on this guy Thursday. He was delightful. I love his name also.

AM: Her mani looks great.

MP: And the men were so excited to get their nails done. So, I did him and Noah, oh, Moe, I'm sorry. This is Moe. Moe made my Fashion Week.

AM: But even with the leopard print, it looks so good with that.

MP: I was like, is that going to be too much? And then I told myself, no that thought is too much! Do what you want!

AM: It really came together beautifully.

MP: This is Nema and he had the deep purple glitter so it’s subtle. It only catches the light, to me this was more of like a cat eye than a chrome. They were so excited to get their nails done and they were so kind about it. So I told him, you're making my Fashion Week because he was so happy. He was like, “I never get nails.” This is so fun. I love it. Like, look at his hair.

AM: He looks happy.

MP: And then you see the nail. The black is laid down first and then the green is right out of the bottle. This color is called Apple.

Oh that Jawaraw.

AM: I saw him last year at Prabal Gurung’s show.

MP: Yes, the last time we had worked together was actually 2020 February in Milan.

AM: Oh wow.

MP: We did Pucci together. The town shut down and so we were joking about that backstage. I was like, man, glad everyone made it out of Milan.

So doing the men was super fun that I mean that's certainly you know a personality statement for men now too. What else can I tell you with the chrome? I mean I think everything's just going super iridescent rainbow glitter magic, that's what I like to call it, but some people also call it Chrome.

AM: I like glitter magic better.

MP: Unicorns, sprinkles, prancing, rainbows across your nails. That's how I would sell it, but other people just call it chrome and save themselves some words!

IG @bruceglen

@misspopnails

PHOTOGRAPHY CREDITS | PG 121 - 133 Paul Farkas | PG 144 - 139 Lam Lai |

Read the SEP ISSUE #105 of Athleisure Mag and see NYFW SS25 EDIT in mag.

FAITH, FAMILY, FOOD CHEF AARTI SEQUEIRA

This month, We're making the transition from the Summer to the Fall. We're thinking about all the things that this season is perfect for from still being able to enjoy being outdoors with a few layers, the crispness that begins to encompass the air, a number of fun festivals, apple/pumpkin picking, and so much more! The last few months have involved being out and about with friends and family, and of course the upcoming holiday season.

This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.

This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!

ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!

So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?

CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, garlic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?

AM: Right!

CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!

AM: Oh!

CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.

AM: Right!

CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.

AM: Which is a good thing! I feel like if people were less hangry, that things might be better!

CHEF AS: Well that is true!

AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?

CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?

AM: Yes!

CHEF AS: You’ve had a full day and you've been all things to all people and then you’re like, “and now I’ve got to make dinner?”

AM: Right!

CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.

AM: Yeah.

CHEF AS: Haha or you and crappy television, you know what I mean?

AM: Exactly!

CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!

AM: Right!

CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.

AM: Of course!

CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?

AM: Mmm

CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord, please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…

“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”

AM: Right.

CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.

AM: Yup.

CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.

AM: Oh yes!

CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you show up and leave every situation in your life.

AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.

CHEF AS: Yes!

AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!

CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.

AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.

CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your recipes and blah blah.

AM: Right!

CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.

AM: Yeah, same.

CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.

AM: Right.

CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.

AM: Whoa!

CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.

AM: Exactly.

CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.

AM: Yup.

CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never been - it's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.

AM: That's amazing!

Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?

CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.

AM: Yeah.

CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.

AM: Wow.

CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!

AM: Haha right!

CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.

AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.

CHEF AS: Oh thank you!

AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our readers?

CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.

AM: Ha! I feel that one!

CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”

AM: Ooo ...

CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -

AM: Yeah.

CHEF AS: You know what I mean?

AM: Yeah.

CHEF AS: The first one is about me.

AM: Yup.

CHEF AS: And the second one is about God.

AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.

CHEF AS: Yeah, it hurts. So I did not like it.

AM: 100%

CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –

AM: It’s uncomfortable -

CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?

AM: Right.

CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.

AM: Same

CHEF AS: Or sitting in a posture of listening or just being or just any of those things.

AM: It's a good reminder.

CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.

AM: Yeah, wow. Yeah.

CHEF AS: Haha I know!

AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!

Right now your IG has a number of food festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network NYC Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.

CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?

AM: Yup!

CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!

AM: Yes!

CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.

AM: Yeah that was tough!

CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”

AM: Facts!

CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.

AM: Yeah.

CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.

AM: Yes!

CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.

You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!

AM: 100%

CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.

AM: Exactly!

Tell me about the Spice Girls Dinner at the Del Mar Food Festival!

CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.

AM: Ok!

CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.

AM: Wow.

CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.

AM: Correct.

CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!

AM: Daunting, yeah.

CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spices - will amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.

I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.

AM: Right, for sure.

CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.

AM: That's amazing.

CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.

I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.

AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!

CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.

AM: Right.

CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.

AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.

CHEF AS: Yeah!

AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.

CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!

AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!

CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –

AM: Exactly.

CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.

AM: Yeah.

CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.

AM: Ooo.

CHEF AS: Perfect, right?

AM: Yeah -

CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.

AM: That is so exciting!

Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!

CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.

AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.

CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.

AM: Okay.

CHEF AS: That's going to be super exciting!

AM: Amazing.

CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.

AM: Exactly.

CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.

AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you know, just things that you have going on?

CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC.

AM: That’s amazing!

CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.

AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!

That's so exciting. Yay!

CHEF AS: Yeah!

AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?

CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always way more important than anything else, you know, for them and my husband to know that.

But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.

AM: Yes.

CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.

AM: I feel that.

CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.

AM: Oh no!

CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.

AM: Nope!

CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!

AM: Which is huge! I tell people all the time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.

CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …

AM: It hasn’t yet, but it’s tough.

CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”

AM: Yeah.

CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.

AM: Right.

CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.

AM: 100% I like that. I will try to remember that the next freakout that happens.

CHEF AS: I will figure it out!

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PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |

Read the SEP ISSUE #105 of Athleisure Mag and see FAITH, FAMILY, FOOD | Chef Aarti Sequeira in mag.

THE ART OF THE SNACK | SUSHIDELIC

This month's The Art of the Snack takes us to SoHo after the first night of NYFW SS25. After taking in a series of shows throughout the day and early evening, we were ready to continue a bit of drama during dinner! We found ourselves at SUSHIDELIC which was a feast for the eyes as well as the tastebuds. We were transported to Tokyo, Kawaii, and interactive eating. After enjoying an epic omakase meal experience, we sat down with this restaurant's General Manager, Esmeralda Syku to find out about the art within its 4 walls, characters, what you can expect to enjoy when you're dining in, and of course the power of Kawaii that is infused throughout your meal here!

ATHLEISURE MAG: We had the pleasure of dining at SUSHIDELIC to kick off our first night of Fashion Week of the SS25 season and it was amazing to see the decor, the vibe, the sounds, and more. Tell us about the joint venture between AUTEC and Asobi Systems that came together to create this restaurant.

ESMERALDA SYKU: The joint venture between AUTEC and Asobi Systems was instrumental in bringing this vibrant restaurant to life. AUTEC, known for its innovative approach to sushi, introduces a fresh perspective on sushi-making that emphasizes creativity and quality. Meanwhile, Asobi Systems, recognized for its creative flair in entertainment and design.

AM: We love Kawaii as we got to experience it when we were in Tokyo and love how it is presented in the restaurant. For readers who are not familiar, what is Kawaii and what is the Kawaii experience that guests can enjoy when they come in to dine?

ES: Kawaii is the definition of cuteness, but it can resonate differently with everyone. When guests dine with us, they can expect to embark on a delightful culinary journey where our Executive Chef, Reina Tange, artfully combines unexpected colors and flavors, creating unique and playful dishes. It’s not just about the food; it’s about immersing yourself in a joyful, whimsical atmosphere that sparks happiness and nostalgia. Each meal becomes a celebration of creativity and cuteness, ensuring an unforgettable experience for everyone!

AM: We had the pleasure of meeting Sebastian Masuda who is known as the Godfather of Kawaii and was responsible for Kawaii Monster Cafe in Tokyo. We know that he created the stunning art that is at SUSHIDELIC, can you share more about the pieces that people can see when they come in?

ES: As you enter, you'll be greeted by stunning art pieces that reflect Masuda's signature style. The suspended, colorful lipstick lights create a playful ambiance, setting the tone for a delightful dining experience. Center stage, you’ll find three charming and curiosity-provoking cats, each sporting a playful expression that invites interaction and adds a whimsical touch. The rotating conveyor belt is a highlight, showcasing an array of artistic creations, from purses and shoes to a playful cat enjoying sushi.

AM: Tell us about the Delic Cats as we loved being greeted by them and how they correspond with the 3 cat sculptures that are suspended from the ceiling.

ES: We have Delic cats, each with their own, personality and spunk: Tipsy, Lovely, Sassy.

AM: We ate at the sushi bar which was great to enjoy watching the DJ, seeing the art on the conveyor belt and being at the center of the action! What can you tell us about the design aesthetic of the space?

ES: Everything in SUSHIDELIC is custom made and was designed by visionary artist, also known as the “Godfather of Kawaii”, Sebastian Masuda.

AM: Can you tell us about where Chef Reina Tange trained, schools she attended, restaurants she worked in before coming came to SUSHIDELIC?

ES: Chef Reina Tange was born and raised in Tokyo and has worked in prestigious hotels and resorts. Chef Reina Tange’s culinary journey started at her family’s restaurant, Sokodo-so, on Hachijojima, a subtropical island off the coast of Tokyo. She then pursued culinary arts studies at the Japan Culinary Arts College. Reina’s passion for food led her to Italy, where she attended the University of Foreigners in Perugia and gained experience working in local restaurants. After returning to Japan, she worked at the prestigious Bvlgari Hotels and Resorts in Ginza, Tokyo, where she honed her customer service and operations skills.

AM: What is the menu design process in terms of deciding what you would like to include on the menu?

ES: A lot of thought and creativity goes into our menus. Each item is carefully curated by Chef Reina Tange, drawing from her extensive experience and inspired by Sebastian Masuda’s artistic vision. The process involves selecting unique flavor combinations, prioritizing vibrant presentation, and incorporating seasonal ingredients to create a delightful Kawaii dining experience.

AM: We enjoyed the Pure Imagination six-course omakase! Can you tell us about this as well as the Painter's Palette?

ES: Currently, our Omakase style menu, PURE Imagination, features 5 courses – each course is a piece of art that bursts in your mouth, full of flavor - from the savory and sweet 1st course, which is the Hokkaido Scallop Macaron to the carousal wheel, giving the guest the opportunity to try our various delic rolls and nigiri. Our sauce palette is like a painters palette and we encourage guests to create their own journey and dabble into our different sauces to create a variety of flavors. Our. Sauce palette includes: Spicy Mayo, Wasabi, Carrot Ginger, Ponzu Mayo, Black Sesame and Yuzu.

AM: For those that opt to enjoy their menu a la carte, what are 3 appetizers that you suggest that we should enjoy when we come in for dinner?

ES: When delighting in our A la carte menu, we encourage guests to try these dishes: Tuna & Crab Croquette with soy marinated tuna, Chicken Kaarage and Fried Gyoza.

AM: From the Delic Rolls, what are 3 rolls that we should enjoy?

ES: Rolls we recommend include: Special Salmon Roll, Aburi Salmon and Wagu Uni Roll.

AM: Tell us about the Tokyo Signature portion of the menu and what are 3 items you suggest that we can enjoy with family and friends?

ES: Our Tokyo Signature portion of the menu are items inspired straight from Tokyo that are currently popular and our recommendations include: Poke Avocado Sushi Burger (hamburger style with a crispy rice bun filled with flavorful Poke Avocado), Delic Fries (loaded with flavor from Bonito Flakes, Salmon Roe & Fried Garlic), and Minced Pork Katsu Ball (with a curry sauce).

AM: Tell us about the Sushi Tower Deluxe?

ES: Our Sushi Tower is a tasting of all of our favorites! From our specialty Delic Rolls to fresh sashimi and mini cups of our popular Chirashi Parfait.

AM: From Tokyo Sweetness, what are 3 dishes that you suggest that we should think about?

ES: Our favorites include the Lost Red High Heel, a delightful chocolate and hazelnut cake adorned with an edible red high heel, and the Jiggly Lips Panna Cotta, which adds a playful twist to a classic dessert. Don’t miss the Harajuku Parfait, a creative mixture of desserts from the chef's imagination, presented with flair for a truly whimsical experience!

AM: Tell us about Sushi Sundays.

ES: Sushi Sundays is the perfect day to gather with friends and family to enjoy delicious sushi in a vibrant atmosphere. It’s a time to relax, share great food, and create lasting memories. Whether you're a sushi aficionado or trying it for the first time, there’s something for everyone to savor. Join us for a fun-filled Sunday where you can indulge in our creatively crafted sushi rollsand delightful sides, all while soaking in the Kawaii ambiance!

AM: You are open for lunch as well. Are there any dishes that are specific to the lunch menu only?

ES: Lunch at SUSHIDELIC is all about fun and relaxation! Join us to enjoy our enticing lunch specials, which feature a selection of salads, soups, and various sushi rolls. Be sure to try our Rolling-to-Lunch special, perfect for those looking for a quick yet delicious bite. Or indulge in the Sushi-Go-Round, which offers a delightful variety of sushi rolls to share and savor. It’s a great way to enjoy a leisurely meal with friends or take a break from your day.

AM: Cocktails are always our favorite part of the meal! What are 3 that you suggest that we should try?

ES: Lovely in Pink (named after our Delic Cat Lovely), Tipsy Sake-Tini (named after Delic Cat Tipsy), Sugar Plum Spritz.

AM: Does SUSHIDELIC change its menu throughout the year and if so, can you tell us about what we should expect for the Fall?

ES: Yes, we do change our menu seasonally! This fall, we’re excited to revamp both our PURE Imagination and à la carte menus, introducing a variety of delicious new dishes that capture the essence of the season. From cozy flavors to vibrant ingredients, our new offerings will celebrate autumn’s bounty. Stay tuned for the launch of our refreshed menu, coming mid-October—we can’t wait for you to try the new delights!

AM: Are there any upcoming events that you can tell us about that we should mark our calendars for or what we can anticipate for the upcoming holiday season such as New Years Eve?

ES: Join us for our spooktacular Halloween festivities, where our beloved Delic cats will transform into playful Zombie cats, adding a fun twist to the celebration! And that’s not all—stay tuned for exciting updates about our New Year’s Eve celebrations, where we’ll ring in the new year with style, delicious food, and unforgettable experiences. You won’t want to miss it!

AM: In addition to the sushi bar seating, you also have tables, what can you tell us about those looking to do group dinners or special events?

ES: For large groups, we highly recommend table seating, allowing you to relax and enjoy meaningful conversations with your friends while immersing yourselves in the vibrant atmosphere. This arrangement fosters a communal dining experience, perfect for sharing delicious dishes and creating lasting memories together. Whether you’re celebrating a special occasion or just enjoying a night out, our table seating enhances the experience, making it even more enjoyable!

IG @sushidelic.nyc

PHOTOGRAPHY CREDITS | PG 100 SUSHIDELIC| PG 102 - 113 Paul Farkas |

Read the SEP ISSUE #105 of Athleisure Mag and see THE ART OF THE SNACK | SUSHIDELIC in mag.

COURT TO WELLNESS | SLOANE STEPHENS

Over the years, we have always enjoyed when we have connected with 2017 US Open Grand Slam winner Sloane Stephens. Most recently, she was our DEC ISSUE #84 2022 cover. We always enjoy catching up with her about her sport, new projects, as well as her philanthropic focus.

We had the pleasure to catch up with Sloane and this time we caught up with her to find out what she has been up to since we last talked with her! We were also excited to hear about her new wellness beauty brand, Doc & Glo that she launched during the US Open this summer! We also talked with her about her partnership with Athletes for Good which is a joint initiative between P&G, the IOC and the IPC that recognizes the efforts of athletes to improve their communities off the field of play, while also giving their best every day on their journey to their ultimate performance at Paris 2024. P&G awarded 20 Athletes for Good grants of $24,000 each to support causes championed by recipient athletes.

Sloane founded the Sloane Stephens Foundation in 2013, helping children from disadvantaged backgrounds dream big, both on and off the tennis court, by offering year-round tennis, education, mental health and financial literacy programs. The foundation uses tennis and education to change the narrative of poverty, health inequity, and educational development. With programs up and running in the Compton Unified School District – reaching 15,000 children in the area so far, the Slone Stephens Foundation will use the Athletes for Good grant to continue to grow the community.

ATHLEISURE MAG: We always love when we get the chance to catch up with you as we have enjoyed previous inbooks as well as a cover with you! You have had a busy year, what does your schedule look like for the remainder of this season in terms of upcoming matches?

SLOANE STEPHENS: I’m currently in Asia for the final tournament swing of the year. After this, I’ll head home for my off-season to spend time with my family before beginning my pre-season training block and playing in some exhibition matches.

AM: Are there any routines that you do before a match to get ready to play that you feel that you need to do?

SS: I always make sure to have a well balanced meal – usually chicken and rice with some type of veggie. It really depends on the time of my match but I prefer being the first match of the day so I don’t have much down time beforehand.

AM: Are there any routines that you do once you have completed a match to come down from all of the energy that you had to exert?

SS: Yes! I always get a massage and try to do some sort of self care whether it be a mask or just lighting a candle and relaxing.

AM: We always love following along your social media to see what you are up to and it's fun to see campaigns you're part of, your collaborations, and travels. Last month, you launched Doc & Glo which is amazing! Tell us about why you wanted to launch this brand as well as the meaning behind the name?

SS: I’ve always loved self care and this was always something I wanted to do. It’s a really exciting passion project for me! Seeing it all come together has been so special. The brand is named after my grandparents - Doc & Glo. My grandfather was an OBGYN – they called him doc, and my grandmother Gloria was a fabulous woman who taught me so much about self care starting at a young age.

AM: You launched 2 products - tell us about them and why did you want to start with them? Do you envision tackling other areas that will be available at Doc & Glo?

SS: We plan to launch more items in the body care space! Stay tuned!

AM: What has it been like in terms of coming up with this brand, doing all the R&D behind it, and finally releasing it for us to enjoy?

SS: It has truly been a labor of love! I’ve been working on Doc & Glo for 4 years so to finally see it out in the world is an amazing feeling. This brand was made from scratch – custom formulations, custom packaging, and months and months of testing. I’ve learned so much during this process and I can’t stress enough that entrepreneurship is not for the weak!

AM: How is your Sloane Stephens Foundation going and are there any upcoming projects that are going on that we should know about?

SS: Everything is going really well! 2025 marks our 10th year of programming in Compton and our programs are stronger than ever. We’re also expanding more meaningfully into South Florida, which is very special to me.

AM: How did you and the Sloane Stephens Foundation connect with Athletes for Good?

SS: I'm incredibly proud to be a member of Team USA. They've provided so much support throughout my career, including a scholarship for my MBA degree. I saw this funding opportunity for P&G’s Athletes for Good in an email and immediately wanted to apply on behalf of the Sloane Stephens Foundation.

AM: What did it mean to you to be awarded the grant?

SS: It means so much to be recognized for the work of the Sloane Stephens Foundation and to stand alongside so many other hard working athletes who give back to their communities across the country. When I started SSF in 2013, I sought out to create opportunities for youth to have tennis change their life. I believe in the power of grassroots sports and want all kids to have an amazing first interaction with whichever sport they choose. I appreciate the support of P&G in making these dreams come true.

AM: Are there projects or initiatives that you will be able to grow or incorporate in your plans because of the grant?

SS: This grant funding supported our summer camp in Compton, which just wrapped up after an amazing 8 weeks. We're constantly looking to improve and add new elements to our summer camp to give our kids the best possible experience. This summer, we were able to incorporate group sessions with our social worker as well as art therapy led by our social workers every Friday.

AM: Are there any other projects you have going on that you would like to share with us that we can keep an eye out for?

SS: We’re preparing to launch our next 2 Doc & Glo SKUs this winter and I’m really excited for everyone to experience them! I want to take over the home and away body care routine.

IG @sloanestephens

@docandglo

@sloanestephensfoundation

PHOTOGRAPHY COURTESY | Sloane Stephens

Read the SEP ISSUE #105 of Athleisure Mag and see COURT TO WELLNESS | Sloane Stephens in mag.

COOL AND CHILL | DEREK HOUGH

It’s always a pleasure to watch those that are truly one with their work! You see their passion and the care that they have for their craft and Derek Hough is one of those people! Whether you’re watching him dance, judge those on Dancing with the Stars, or working with other clients to get their vision to the stage in the way that they want it, he is a man who is full of life and shares that love with everyone who watches him! We had some time to chat with him to find out more about how he became a dancer and choreographer. This 4X Emmy winner for Outstanding Choreographer and 6X Mirror Ball winner for DWTS sat down to talk with us about his life and passion for dance, what we can expect from this season of DWTS and his partnership with Pepcid.

ATHLEISURE MAG: When did you first fall in love with dancing and when did you realize that you wanted to do it as a career?

DEREK HOUGH: I first fell in love with dancing when I was about 11 years old, my mom actually made me go to dance class. I have four sisters and she dragged me to dance. I walked in and I had an amazing teacher and he just made it really cool. He gave me a nickname, Heavy D, and I was like, oh, that's cool. But for me, I fell in love with dance really just with the music, just the way it made me feel, moving my body, syncing it up to the beats and the rhythms. I just fell in love with it, and I got to travel, and compete, and I had a great community. So dancing has been a really important part of my life, not just in the art form of it, but the social aspect of it as well, feeling a part of something, a community. So, yeah, dance has been part of my life for a long time.

AM: Your career has been phenomenal from being a dancer, choreographer, you even choreographed a dance routine for Olympians who were World Ice Champions for Sochi 2014 where they won Gold, you've acted and more! Did you imagine that dancing would allow your creativity to have access to these opportunities?

DH: You know, it's crazy growing up, we always want to be like rock stars, right? You're listening to music and you're playing air guitar on your bed, jumping up and down and imagining being on stage. It's kind of crazy to think that I'm able to sort of live out those childhood dreams but through dance, to go live on stage in front of tens of thousands of people, hundreds of thousands of people, honestly, perform in front of millions of people on television and meet an eclectic group of people. I’ve met astronauts and Oscar winners, Emmy winners, race car drivers, just people from all walks of life because of dance. I met my wife because of dance. I owe so much to this beautiful art form and this sport as well. It's an incredible gift that keeps on giving.

AM: You've been involved with Dancing with the Stars since Season 4 when you were a guest instructor and then in Season 5, you came on as part of the professional cast. What was it about the show that drew you to want to be part of it?

DH: Well, it's funny actually, originally, the producers asked me in season four when I was a guest on there they said, “Are you interested in doing the show?”. I was like, “No, it's not for me.” I'm in London doing a musical and this show isn't really my vibe and then my sister won season four and I was like, “Wait, hold up, hold up. What's this show again? Hold up, what's going on?” So I joined season five. It's funny that people back then were like, “oh, this show, it's so ridiculous, it's not going to be around that long." It's so interesting how it's one of the longest lasting shows honestly, knock on wood, it keeps going. But yeah, I love it, I love it so much. Again, the gift that keeps on giving. It really is, each season is just unique and different every time.

AM: What are you looking forward to this season?

DH: I'm looking forward to obviously all the contestants in their journeys and just seeing how it all evolves. There's a few little things that I'm actually planning, there might be a performance in the future, so I'm preparing for that. I'm looking forward to that, and I think this season holds something special. It's been a very interesting year with lots of highs and lows and challenges, and so to do something on this season, that will be meaningful. I'm looking forward to that, that's all I am going to say without saying too much about it.

AM: Being on the show as well as other projects that you're part of has to be a lot, how do you take time to relax so that you can be ready for the next day?

DH: There's so many different projects that I'm a part of - doing my tour, doing Dancing with the Stars, and it's important. It's about balance and the best way for me to switch off my brain because my brain just keeps going nonstop. One of my favorite things to do actually is I go home and I do my little snacking and streaming, just like we all do. Get home and watch my favorite show and I bust out the snacks and I am a prolific popcorn eater. I love popcorn so much, but it doesn't love me, but I had to have it anyways. It actually works out great because to manage that sort of heartburn if I overdo it, I have Pepcid Max Icy Cool Mint and it just works really fast, it lasts all night unlike those antacids, and it provides an instant cooling sensation, which is great and again, it lasts all night. So I kind of call it my Chilling with Pepcid. I'm chilling with Pepcid, but that way I can enjoy my snacks, I can enjoy my shows, my hot sauces. Honestly, before I actually go on stage as well when I go on tour, because there's nothing worse than when you eat something and you go on stage, you have to sing and perform and talk and host, and you just have that burning sensation. So it's great to have that instant cooling sensation with Pepcid Max Icy Cool Mint. (Editor’s Note: Based on 9-hour acid control studies during the day and 12-hour acid control studies during the night. Acid control does not imply symptom relief.)

AM: Obviously, dancing is a total body workout, what are other things that you do to stay in shape as well?

DH: Lots of stretching, I do yoga, working out, and just strength exercises to sort of engage the muscles to turn them on. Speaking of icy cool, man, it’s ice baths pretty much twice a day and just PT work. I have to do all the things, you know what I mean? I'm almost 40 years old and I was told that my dancing career will be over by like 22 years old. So I'm like, we'll see about that. It's important that I'm mindful and I take care of my body for longevity and I do anything and everything I can to sort of maintain that. There's lots that goes into it for sure.

AM: When you're traveling due to tours or being on set, what are your must have travel essentials?

DH: My dog, my baby, Luna, she's sort of the emotional therapy dog. I must have water. My physical therapist is a must have, I have to have that because the training is so vigorous and the performance is so intense, that we need to have that. I'm a pretty simple guy, honestly. I'm pretty simple, you know, my rider, you know, how people have riders, like, in their things, I’m pretty basic. I'm pretty boring, honestly. I should be a little bit more of a diva honestly but I'm not, I'm really simple, I just like simple things. When I get back on the bus, especially on days off, I just enjoy myself with the snacks. All the snacks, popcorn, nuts, I love chips and salsa, jalapenos. I love jalapenos so much, I can just eat them in a bowl just raw by themselves, it's delicious. Some chocolate stuff, peanut M&M's, Red Vines.

AM: You have partnered with Pepcid recently. Why was this synergistic with you to work with them?

DH: I think that that's part of it really, was that ability to sort of have something on hand that works fast, it lasts all night, and when I perform where I get that heartburn before going on stage and to have that instant relief that, that cooling sensation, it's really genuinely, really helpful. It also allows me to have a bit more balance in my life to enjoy myself a little bit. I have a really strict regimen in my training and when I'm on tour and my diet and everything I do, but it's also nice to just enjoy myself, and just chill and snack, snack down a little bit and popcorn doesn't love me, but I still love popcorn.

IG @derekhough

PHOTOGRAPHY CREDITS | PG 64 -69 Disney/Eric McCandless | PG 70 Jesse Bauer |

Read the SEP ISSUE #105 of Athleisure Mag and see COOL AND CHILL | Derek Hough in mag.

ATHLEISURE LIST | HARBOR BURGER SHACK

We hear that there's so much to look forward to this Fall in Kittery, Maine. You can take in the Taste of Kittery, filled with the town’s culinary delights. For beer enthusiasts, the nearby NH Brewfest provides a fantastic opportunity to savor fresh brews while enjoying the crisp fall air. You can also enjoy apple picking, corn mazes, and the Fall foilage!

Harbor Burger Shack opened June 15th, 2024 and has become a hotspot for locals and tourists. The owners wanted to create a family-friendly space that is both affordably priced for those in the area. Their focus remains on serving our guests the highest quality fresh ingredients.

They reimagine the classic 1950s roadside diner in a spacious 4,500-square-foot setting that features a 90-seat restaurant and a charming country store. The nostalgic atmosphere is enhanced by vintage advertising posters, original neon signs, and classic Americana decor.

A striking 1932 firetruck marks the entrance, setting the tone for the retro aesthetic. Inside, you'll find teal blue walls, red and white tiles, and mustard yellow hanging lights that create a warm and inviting ambiance. The space featurs high ceilings, upcycled exposed wood beams, and a large fireplace with their mascot proudly displayed above the mantel.

They recommend that we should try the Classic Harbor Burger, topped with American cheese, lettuce, tomato, pickle, and the house signature, Wicked Harbor Sauce; Aye Aye Smokehouse Bacon Burger, loaded with crispy bacon, American cheese, lettuce, tomato, pickle, and finished with Moxie BBQ sauce; and the New Beef n Reef Lobster Burger which features a house-made lobster cake—a New England twist on the classic Maryland crab cake—crafted from fresh-shucked Maine lobster. It's paired with a juicy 6 oz Angus beef patty, topped with crisp lettuce, tomato, onion, and house-made Wicked Harbor Sauce. All the sauces are made in-house, and meat blends are sourced from a local butcher; brioche buns breads are also sourced locally.

Their Fries & Sides are the perfect accompaniment and consist of Classic Crinkle-Cut Fries, Loaded Fries with bacon bits, cheese sauce, and ranch drizzle, Fried Pickle Chips, Sweet Potato Tots, and Chili Cheese Fries with chili, cheese sauce, and bacon bits.

An alternative to their burgers include their Crispy Chicken Sandwich, the Cheesy Chili Dog, and the Fried Fish Burger.

While they have a variety of classic and creative shakes, including timeless favorites like Vanilla, Chocolate, and Strawberry, they also offer a more playful Shake section including: Shack the Cereal, Chocolate Whoopie Pie, and Strawberry Shortcake.

HARBOR BURGER SHACK

355 US-1

Kittery, ME 03904

harborburgershack.com

IG @harborburgershack

PHOTO CREDITS | Harbor Burger Shack

Read the SEP ISSUE #105 of Athleisure Mag and see ATHLEISURE LIST | Harbor Burger Shack in mag.

ATHLEISURE LIST | L'ANTICA PIZZERIA DA MICHELE

L’Antica Pizzeria da Michele traces its roots back to 1870 in Naples, Italy, and remains a symbol of authentic Neapolitan pizza to this day. The family-run pizzeria is dedicated to perfecting their craft, and continuing the legacy of the founding family. It is referred to as the Sacred Temple of Pizza and is a pilgrimage site for pizza enthusiasts.

Their US restaurants are designed and conceptualized to create a welcoming, home-like ambiance, where guests can savor wine and pizza at their leisure.

Owner/Restaurateur Francesco Zimone was born and raised in Naples, Italy and grew up dining at the 154-year-old pizzeria with his father. He moved to the US in 2002 and was a Financial Analyst for Lionsgate Films and then joined Universal Pictures to work with film producer Dino De Laurentiis (Giada De Laurentiis' father). He would later become the West Coast Italian food ambassador for Academia Barilla which fueled his dream of owning his own restaurants. He opened the first U.S. outpost of L’Antica Pizzeria da Michele in Hollywood in 2019.

When dining with friends and family, three must-try appetizers are the Gnocco Fritto, which has deep-fried pizza dough, creamy burrata, prosciutto, and arugula; the Meatballs, have Aspen Ridge beef, rich tomato sauce, freshly grated Parmigiano and served with crostino; and the Calamari with sliced zucchini, shrimp, and fennel, all perfectly paired with a zesty homemade arrabbiata sauce.

Salads that we have our eye on include their L’antica Caesar with Romaine, Radicchio, Capers, Parmigiano, Breadcrumb, Caesar-Anchovy Dressing; the Caprese Salad with Heirloom Tomato, Buffalo Mozzarella, Basil, Extra Virgin Olive Oil, Salt, Black Pepper; and the Carciofi Salad with Castelvetrano Radicchio, Artichokes, Pistachio, Pecorino Romano, Lemon Dressing.

When it comes to pizza, we recommend the classic Margherita with Tomato, Fior di Latte, Pecorino and Basil; the Diavola with Tomato, Fior di Latte, Pecorino, Basil and Spicy Salame—a fan favorite; and L'antica standout, the Truffle Pizza with Double Fior di Latte, Pecorino, Basil and Shaved Truffle.

We suggest adding Truffle Fries topped with Parmigiano and Shaved Black Truffle! Pair it with the classic Italian cocktail with a twist: the Alpine Spritz made with Alpe Amaro, Giffard Pamplemousse, Prosecco, Grapefruit, finished with sparkling water. Enjoy their Tiramisu—coffee soaked sponge, marsala cream and cocoa.

For brunch enjoy Italian classics such as their iconic Italian Omelette, Ricotta Bruschetta, Pizza Carbonara, and the Frittata Dell’orto. Pair with a refreshing La Primavera with Stray Dog gin, aperol, lime, foam, chartreuse mist.

L'ANTICA PIZZERIA DA MICHELE

81 Greenwich Ave

NY, NY 10014

Check out additional locations at damicheleusa.com

IG @damichelenyc

PHOTO CREDIT | L'anitca Pizzeria Da Michele

Read the SEP ISSUE #105 of Athleisure Mag and see ATHLEISURE LIST | L’Antica Pizzeria da Michele in mag.

BINGELY BOOKS

BOWLARAMA THE ARCHITECTURE OF MID-CENTURY BOWLING

Angel City Press

Chris Nichols with Adriene Biondo

In the post-war nation of World War II, bowling swept the US! For some, it's a hobby and for others it's a sport - but for many it was part of an ultimate modern lifestyle that many could participate in! This and more is explored in Bowlarama: The Architecture of Mid-Century Bowling where you can enjoy the art, architecture, and style that comes from these spaces. Bowling alleys were seen as modern palaces and firms were constantly interested in outdoing one another to have the most luxurious lanes, stunning bowling balls, and refreshment areas that were fantastic. In this book, you'l see vintage imagery from another era, hand-drawn architectural renderings and more that give you insight into what this meant for the nation!

DISCO: MUSIC, MOVIES, AND MANIA UNDER THE MIRROR BALL

Rizzoli

Frank Decaro

We love the disco era from the music, clothes, clubs, celebs, and more. It was a confluence of a number of amazing elements brought together in the '70s and in many respects, we can still see its impact on fashion, music, pop culture, and more. In Disco: Music, Movies, and Mania Under the Mirror Ball, this coffee table book tells you everything that you want to know and is available via pre-order right now.

This era was known for drug-fueled, DJ-driven, glam that came forward in a NYC loft party! It's also important to remember that Black and Latin queer culture which emerged in their clubs also infused this era and there are a number of historical struggles that the LGBTQ+ community were involved in at this time as well. This movement became a mainstream phenomenon which changed the overall culture in general.

Through vivid imagery, interviews and more, this book explores how this era has impacted the last 50 years and how it has been seen in film, TV, fashion, and interior design.

AUTUMN SPLENDOUR: A VISUAL SYMPHONY OF FALL

Independently Published

Felicity Publishing

We love this time of year, we say goodbye to the Summer and we embrace everything there is to love about the Fall! In Autumn Splendour: A Visual Symphony of Fall, this coffee table book brings this season to life through stunning photography of landscapes that define this time of year!

Regardless of where you live and how fall looks in your locale, you will be able to see and enjoy the rich tapestry of colors, textures, and moods that only fall can offer.

Read the SEP ISSUE #105 of Athleisure Mag and see Bingely Books in mag.

BINGELY STREAMING

THE PENGUIN

HBO Original

HBO + MAX

We always love watching a good DC Comics and this limited series of The Pengiun definitely had us enthralled from the ffirst episode as we get to see Oswald "Oz" Cobb (Colin Farrell) who is navigating his current role and takes the next steps into his destiny to control Gotham City. We see the city in a bit of a state with seawall's collapse that Joker implemented. With a power vacuum that took place when Carmine Falcone died he must figure out to deal with his childrenSofia Falcone (Cristin Milioti) and Alberto Falcone (Michael Zegen) as well as dealing with the Maroni family who is helmed by Salvatore Maroni (Clancy Brown) who is in prison!

We also watch as he puts his empire together and we get to know more about his origin story! We're excited to enjoy the remainder of the season and we also enjoyed the companion podcast, The Penguin Official Podcast which drops new episodes every week immediately following the release of the TV series.

THE CIRCLE

Netflix Original

Netflix

Alert! S7 of The Circle, a social media competition is out now - send message! We have loved every episodes where we meet an array of contestants who come to the game without seeing one another and that only have the ability to communicate via Circle Chats. Whether they play as themselves, are catfish or are a hybrid of the two, they must interact with one another, build alliances, figure out how to navigate the game, rate one another, and eventually make it to he final round where one winner will be awarded $100,000 for their efforts! As is the case each season, we see our favorites, we enjoy seeing who connects with who, and it's always fun when they come together for their reunion to see the players put a face to the name of the people that they have interacted with.

THE PRESTIGE TV PODCAST

The Ringer

Spotify

We watch a number of shows and we love when it's prestige - these are shows of high quality that are known for their high production value as well as complex plots. Shows such as The Bear, Breaking Bad, The Sopranos, and more would be examples. What we love about The Prestige TV Podcast by the team at The Ringer is that they have a number of episodes where they break down some of the hottest shows to talk about what is taking place in the show, fan theories, interviews that include actors or creative teams that are involved and more! It's a great way to ensure that you're on track with what is going on in the series. It's always great to see if the show you're watching is being covered by their ever growing team.

Read the SEP ISSUE #105 of Athleisure Mag and see Bingely Streaming in mag.

9CH3F ROUTIN3S | CHEF FARIYAL ABDULLAHI

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9PLAYLIST | CALVIN HARRIS

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9PLAYLIST | CHANEL IMAN

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NYCWFF 2024

We're looking forward to one of our favorite times of the year in terms of the culinary calendar - the 2024 Food Network New York City Wine & Food Festival (NYCWFF) presented by Invesco QQQ! Much like Chef Aarti Sequeira mentioned in her cover interview, there is something about gathering and community! Being at these events allow you to see a number of Food Network stars, celebrity chefs, food personalities, mixologists, culinary creators and more! You will be able to enjoy master classes, panels, wine tastings, your favorite restaurants through tastings and intimate dinners, as well as to try new ones to get an idea of their menu. We enjoyed attending last year's event which you can check out what we did here from our OCT ISSUE #94.

This year, we're excited as NYC's ultimate wine and food festival takes place Oct 17-20th and will include over 80 events over 4 days that will be in NYC and in Brooklyn that allows you to join them in their mantra of EAT. DRINK. FEED NYC! This includes 500 restaurants, bars, and 200 sponsors. On average, approximately 48,000 fans a year attend this event along with 3,000 volunteers that are involved to support this event.

As we're days away from kicking off the 17th annual event, a number of these events will take place at the Invesco QQQ Campus at Brooklyn Army Terminal. By including the borough of Brooklyn into the festivities, it centralizes the signature events, Pier Parties, and the Grand Tasting (which is one of our events that we will attend on the Trade Day) into one expansive 450,000 square foot campus. Regardless of whether it's raining or not, this will be a tented experience at this location so that you know the good vibes, bites, and sips will happen uninterrupted! It also highlights the diversity of culinary tapestry that also exists here and it's exciting that they are making their debut at the NYCWFF.

While we celebrate food and what it means when we're together, 100% of net proceeds from NYCWFF will support God's Love We Deliver which is NYC's only provider of medically tailored meals and nutrition counseling for individuals who are living with severe illness. To date, NYCWFF has raised more than $14.8 million for its charitable partners to make a significant impact in the city. In 2023, God's Love We Deliver delivered 4 million meals to nearly 15,000 individuals.

Make sure to read our OCT ISSUE #105 which drops on Oct 30th where we will have a recap on events we attended during NYCWFF which includes: Southern Glazer’s Wine & Spirits Trade Day hosted by Wine Spectator at Grand Tasting, Meet Cutes NYC presents Tacos & Tequila, and JJ Johnson’s The Cookout: A Hip Hop Celebration hosted by Rev Run and Angela Yee.

IG @nycwff

@godslovenyc

PHOTOGRAPHY CREDITS | Paul Farkas

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9PLAYLIST MULTI | ALYSIA REINER

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9DRIP STORI3S | J.D. MARTINEZ

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OMG SEASON | J.D. MARTINEZ

It was great to spend some time with NY Mets’ DH Slugger, J.D. Martinez to talk about his playing with the Mets; his nickname 'Flaco;' his go-to workout exercises; his music taste and the OMG team hit anthem; and more.

As a player with asthma, he also highlighted how important it is to consider having a vaccine for Pneumococcal Pneumonia, especially with certain risk factors, such as having asthma.

This conversation was brought to us by Pfizer, who informs that Pneumococcal Pneumonia is a potentially serious bacterial lung disease. Symptoms can hit without warning and take you out for weeks, possibly even landing people in the hospital. You are at higher risk being age 65 years or higher, or 19 and older with certain chronic health conditions, such as asthma, chronic lung disease, chronic heart disease, diabetes, and more, according to Pfizer. Talk to your doctor or pharmacist to see if pneumococcal vaccination is right for you.

Visit https://www.KnowPneumonia.com/ to learn more.

ATHLEISURE MAG: Your nickname is Flaco how did you get that nickname?

J.D. MARTINEZ: My hitting coach when I was in Little League growing up, he was my mentor, Paul Casanova. I was super skinny, and he just started calling me Flaco. That was my nickname. He'd call me Flaco. It's one of those things, through Miami. It was like my code word almost, where like you'd call me Flaco, you knew I hit with Cassie, and I worked with Cassie. (Editor's Note: Paul Casanova's teammates also called him 'Cazzie')

AM: You were diagnosed with Asthma posing challenges way back in Little League, what risks does having Asthma play in sports and what can people do about it?

JDM: Asthma was a big part of my childhood. I remember being in Little League, and I think I was maybe 3 year old when I was diagnosed with it, and being in Little League and trying to play baseball with asthma and constantly being in and out of the hospital, like once a week with my mom and my dad. Throughout my whole career it's just been managing it, and finding ways to manage it, like with medicines and stuff. That's why I'm here today and partnered with Pfizer to help spread the word about Pneumococcal Pneumonia, and how having asthma puts me at over 5x higher risk for the disease, compared to healthy adults age 18-64. So, I got vaccinated to help protect myself and I recommend that everyone with asthma to talk to your pharmacist or your doctor or go to KnowPneumonia.com. It's very important for me. I just know so many kids that should know this stuff playing with asthma.

AM: When working out, what are 3 go-to exercises for you?

JDM: For me, it's turning my hips on, doing a whole hip circuit - a routine that kind of loosens up my hips and strengthens them at the same time. Then from there, I really turn on my core and stabilize my trunk. Then I like to do legs, because they are my weakest part of my body, so for me, I feel so much strength, when my legs are strong, so I like to do legs as much as I can.

AM: What music do you listen to energizing for the game? This whole OMG song really took off!!

JDM: For me, it's kind of whatever is hot at the time. I know sometimes we're in the clubhouse and Winker's putting on some rap, and if we're riding with that, we're riding with that - and feeling like you're Eminem I guess, and you're having fun with it. And for me, EDM, like House Music, with a lot of beats, that's what gets me going. That's kind of what me and Mark Vientos listen to in the gym when we're warming up and activating. And then obviously you got Oh My God, OMG, our victory song, you know, and the whole Iggy thing that happened. (Editor's Note: Met's teammate José Iglesias is also a Latin Pop music artist who performs under the name Candelita). It was hilarious. It was just funny how that whole thing came about..

AM: Sure, well you said you had to hear it first - and then you were like Wow it's good right --

JDM: Yeah I was in Triple-A, and all of a sudden Iggy was like, "I got to show you this song, I got to show you this song." I was kind of making fun of him, I was like, "what are you like Marc Anthony now," because he was being represented by Marc Anthony for some time now, coming up with all of these songs. And he was like, "you got to hear this song," and then he played it for me in the speaker, and he was like, "I think this one is going to be the one that really blows up, like really helps me." I said, "dude, this is really good, I kind of like this! If you get called up to play for the Mets, we're playing this, so you gotta send it to me..' He wanted to play it for the walk up song, and so when he got called up I got it played on the speaker for everyone, kind of in honor of Iggy coming up. And the team was in a fragile state at that point, we weren't playing very well, and we kind of all jumped on board and it became our team anthem I would say. We made it a joke that every time we hit a home run we would play it.. so then they did it, and it kind of caught all of the fans off guard.

AM: We also see you like Reggae music a lot?

JDM: I also love reggae when I'm on my boat!

IG @jdmartinez28

PHOTOGRAPHY CREDITS | PG 52, 56 - 63 + 9DRIP STORI3S PG 60 - 63 NY Mets | PG 54 - 55 Pfizer |

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63MIX ROUTIN3S | GRANT HOLLOWAY

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9LIST STORI3S | NASTIA LIUKIN

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63MIX ROUTIN3S | JULIAN WORKS

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THE PICK ME UP

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