FOOD ANTHROPOLOGY | CHEF ANDREW WONG

We're always looking to add that next great restaurant to our list and when we're in London next, we have 2 Michelin-starred A. Wong as one of our stops! We took some time to chat with Chef Andrew Wong to talk about his passion for food, his culinary background, what led to him launching this restaurant and what we should have in mind when we come in for an epic meal. We also talk about what he does outside of the restaurant.

ATHLEISURE MAG: When did you first fall in love with cooking?

CHEF ANDREW WONG: I grew up in my parents' restaurant, and cooking wasn't something I was interested in. I went to university to have fun and escape work for a while, but I was drawn back in. It was when I decided to learn how to cook and enrolled in culinary college that I became more engaged with the whole thing and saw it as something I could make a go of.

AM: What was the moment that you realized that you wanted to be a chef?

CHEF AW: After graduating from culinary college, I travelled through China on a working tour to learn more about the roots of Chinese cuisine. This was eye-opening, as I discovered the vast regional differences in cuisine and understood the cultural context and history behind dishes and techniques. Once returning to London, I continued learning and researching Chinese cuisine, where it all began.

AM: What was your culinary background in terms of what led you to going to culinary school as well as kitchens you trained in?

CHEF AW: When I was younger, my parents ran a Chinese restaurant called Kym’s. It was an old-school Cantonese restaurant and takeaway, filled with brightly coloured sauces, dragons, and everything you would imagine an eighties Chinese takeaway to be. I worked in their kitchen as a teenager but always said I would never want to be a chef.

When my father passed away, I needed to step up and help my Mum run the family business. Over time, I became more interested in the history of Chinese cuisine. I spent some time travelling around China and perfected and honed my new skills before deciding to close Kym’s and open A Wong.

AM: You launched A. Wong in 2012, why did you want to open this restaurant and what was your approach to the menu?

CHEF AW: My parents had been running their restaurant on that site since the 1980s. The restaurant had sentimental value and a good location in Victoria. There was no reason to open anywhere else, and I’m pleased we didn’t.

Our approach at A.Wong is to celebrate Chinese culture, craft, history, and techniques. Over time, the menu and cuisine have become more personal. I would describe it as ‘A.Wong cuisine.' This reflects my heritage, our exploration, and how we approach dishes.

The menu celebrates techniques, some very old and some more modern. We draw on the vast array of ingredients from the Chinese kitchen—fermented, dried, and salty—with vegetables, seafood, and meat to create a balanced and harmonious dining experience.

AM: Tell us about the ambiance of your restaurant and what guests can expect when enjoying their meal here.

CHEF AW: Fun, unpretentious, explorative, inquisitive, researched, and a celebration of culture, still keeping up with modern ways while keeping our techniques and cooking methods traditional.

AM: For lunch, what are 3 Dim Sums that you suggest that we should have in mind when we come in?

CHEF AW: Black Pepper Beef wispy pastry with tamarind and dried shrimp caramel, Rabbit and Carrot Glutinous Puff & Bamboo Pole Noodles with King crab and Spring Onion Oil.

AM: What is the Touch of the Heart menu and what are 3 items from this menu that we should try?

CHEF AW: Touch of the Heart menu is our lunch menu, which still offers guests a beautiful journey across the borders of China. I think every item on the menu has its own story to tell, but the three I would pick would be the 999 Layered Scallop Puff with XO Oil, Steamed Duck Yolk Custard bun, and Memories of Peking Duck.

AM: For dinner, walk us through The Collections of China menu that we can have for dinner.

CHEF AW: The concept behind it came from when I was travelling. I read and spoke with many people about Chinese cuisine, but experiencing the diversity of flavours first-hand is very different.

I wanted to give our guests an insight into these diverse, regional flavour profiles, from flash-frying to steaming carbohydrate menus, the amount of pickle, preservatives, and the type of fermented product. All these things are integral parts of a region's identity and its role in China as a whole.

AM: Tell us about your beverage program.

CHEF AW: At A. Wong, we offer close to over 350 different labels and vintages, including both new world and old-world wines. Veering away from traditional service, the interactive wine program, at A. Wong is centered around the concept of 'adventure and personal exploration.' Our sommelier team encourages the guests to sample a wider selection of wines by exploring lesser-known wines and understanding the flavour profiles of well-known old wines. To create contrast and adventure, our beverage pairings at lunch and dinner are served as multiple flights, and include craft beers, Chinese teas and vinegars alongside the wines. We want guests to play and enjoy the wines within a collection of dishes, and discover for themselves what they enjoy.

AM: What is the Forbidden City Bar and are there cocktails that are offered here that are specific to this portion of the restaurant?

CHEF AW: The Forbidden City Bar serves as a venue for enjoying intimate moments with your loved ones, where we serve classic signature cocktails and our own Forbidden City cocktails. Enjoy your pre-meal and post-meal drinks. The bar also welcomes non-diners.

The most signature cocktail available at A.Wong is the Peking Duck Old Fashioned, which is made of Johnnie Walker Whiskey infused with traditional Peking duck fat and roasting spices, hoisin syrup, and Angostura.

AM: As someone with an Anthropological background, how has that inspired the foods and the ingredients that you use?

CHEF AW: I’ve been working with Dr Mukta Das for about five years now. It’s a real privilege and one I don’t take lightly. We introspectively look at the cuisine in terms of flavour, technique, balance, and cultural etiquette. I think all of this – taste, cultural, and social, affects our perception of the dining experience and taste.

Mukta’s approach is from a historical point of view, looking at all sorts of economic and social aspects behind whatever dish we are researching. I look at it from a chef’s perspective, what it will taste like, what the texture would be, and how I can logistically make this happen.

We do a lot of research to ensure that the base flavour profiles are nearly identical to historical and technical Chinese techniques. But at the same time, I like to think that our food is quite explorative, in the sense that we don’t specify that our food comes from a particular region or style. I want people to take an interest in the flavours of a dish. I want to try and encourage people to go out and explore other Chinese restaurants that they may not have done before. This opens us up to criticism, but if what we are serving isn’t deemed “authentic,” that’s ok because it’s not supposed to be.

AM: Can you tell us what SOAS is and how it has influenced your restaurant? What does it mean to become an Official Research Associate there for the Food Studies Centre?

CHEF AW: SOAS is the School of Oriental and Asian Studies, a university in London. I’ve worked with them before, and becoming a research associate means they support my endeavour to learn more about food and the cultural discourse around it.

It means I interact with food as a cultural phenomenon. For me, the idea of humans as social beings is essential. This means when you talk about running a restaurant, it's not purely about the food. It's also about how humans interact in a space, with each other and with the experience.

It's an understanding we are social beings, and we like to communicate. We want to taste, see, and touch, which is very important for a restaurant. Restaurants are not just purely about food, interaction with the space and concept are integral.

Food is not just flavour; it is an expression of history, location, ingredients and choices.

AM: You received your first Michelin star in 2015 and you received another recognition in Jan 2021 with a second Michelin star making A. Wong the first Chinese restaurant outside of Asia to achieve this. What does this mean to you?

CHEF AW: The first Michelin star was for my team at A. Wong, they all work incredibly hard, and to be recognised was wonderful. Receiving the second star was an extraordinary moment for us at A. Wong. It was a significant achievement for me personally and Chinese restaurants globally. It was for our community, our forefathers. I am just a tiny part of the thousands and thousands of restaurants that have come before us. It's good to see that a global brand like Michelin broadens and represents multiple cultures and cuisines.

IG @awongsw1

PHOTOGRAPHY CREDITS | PG 92 , 96 + 99 James Gilles | PG 95 Jutta Klee |

Read the AUG ISSUE #104 of Athleisure Mag and see FOOD ANTHROPOLOGY | Chef Andrew Wong in mag.

NATIONAL MARGARITA DAY

We’ve been a fan of tequila as it’s so versatile whether you’re sipping it straight or making a dynamic cocktail. We wanted to know more about this spirit and took some time with Jaime Salas, Tequila Expert and Head of Agave Advocacy at Jose Cuervo to talk about National Margarita Day which is Feb 22nd, how we can pair this beverage and what he looks for when it comes to tequila.

ATHLEISURE MAG: What is a Mixologist?

JAIME SALAS: A Mixologist is someone who concocts cocktails and they don’t necessarily have to have had come from bartending if that explains it a bit more. You have a bartender that can be equally as good, but a Mixologist is someone who plays with flavors, liquid form like a cook would, but not necessarily having had that backdrop. So you could be both, but you can be a Mixologist that hasn’t been a bartender.

AM: So you’re the Tequila Expert and the Head of Agave Advocacy at Jose Cuervo, what does that role entail and why do you enjoy it?

JS: Wow, that role entails in short form, me advocating and talking to people – anyone who will listen to information about Tequila and agave. It’s about the culture, the provenance, the heritage – all of those things especially as you can imagine, working with Jose Cuervo which has had over 250 years of Tequila making, experience and know-how. It’s an opportunity for me to be able to spread the joy that is Tequila if you will. More importantly, it’s about engaging in training, bartenders, consumers alike on the benefits of how to mix a drink to your point earlier. Or even looking at the cultural significance behind the production and what and how we do what we do. So advocacy for me is really about spreading the word and getting people to talk and getting people to better understand our products and more importantly, the category that they belong to.

PHOTO CREDIT | Jaime Salas’ IG @jthetequilaguy

AM: That’s fantastic!

What do you look for when you are trying a tequila?

JS: Well the first thing that you mentioned is what I love about it – that’s my favorite part about it by the way. It’s the ability to be able to explore flavors – not just Tequila ha ha. Of course, I love Tequila! But it’s about trying flavors in a cocktail and also the Tequila itself. So when it comes to Tequila as a base spirit for example, in a Margarita or what have you. I want something citrus, something that’s bright and has a lot of agave presence. Something that speaks to me and says that it is clearly Tequila. Something that has a bit of terroir – that salinity, that grittiness, and that sort of Earthiness. Tequila is a very unique spirit that comes from the Asparagaceae (formerly Agavaceae) succulent. There is nothing quite like it. I think that I look for all of those flavors that speak to that.

AM: We love Tequila. Here at Athleisure Mag, we’re always talking about why it’s a great beverage to drink. National Margarita Day is Feb 22nd. As a Tequila fan, what is a great go-to classic that we can enjoy.

JS: Well that’s just it. Part of what we’re doing today is showing folks how they can enjoy National Margarita Day at home or out and about in a ready to drink fashion. One that’s easy to level up, one that’s easy to enjoy when you’re entertaining guests and you want to enjoy the cocktail.

What I have here is Jose Cuervo Authentic Margaritas. We have the world’s #1 Margarita lineup in 3 delectable flavors. I wanted to showcase 3 different ways that you can level up!

We have the authentic Mango Marg, clearly very tropical and if you have ever had a slice of mango with a little chili sauce, so we have this Mango Marg with a chili salt rim over the rocks and it’s a pairing made in heaven. You have the brightness, the citric quality and the tropical note from the mango. It’s comingled with that heat so think of sweet and heat when you think of the Mango Marg with that chili lime rim. Then we have that authentic Lime Margarita. Here it’s more of a sensorial play so we have it with that highball glass. So think of it with a seltzer, but don’t fear, you can use different seltzer flavors if you like. You can use something more tropical if you like. You can add another level of flavor to your classic authentic Lime Margarita and it’s going to make it a sparkly Margarita. Then we have our authentic Pink Lemonade and here we thought that we would showcase how easy it is to pour into a large vessel or a punch bowl and layer in some contrasting lemon wheels which accentuate further that citric note and have your guests serve themselves. That’s more time to celebrate and less time for prepping.

AM: Obviously, you can have Margaritas alone, but they’re better with friends and food pairings. It’s so tasty with chili, tacos and steaks. What would you do in terms of pairings?

JS: You hit it spot on! For me, it’s all about flavor profiles. I think that Mexican in general works really well right? It’s a great cultural pairing. These 2 things were brought up together if you will. That savoriness that we look for in Mexican cooking – there’s a little bit of zestiness, brightness depending on the dish, fattiness depending on the type of taco - for example you get the meat that you fill it with. Clearly, avocado and guacamole can be done in 50 million different ways. So the idea is, getting something that is equally as bright or rich or savory so that the Margarita can be either a contrast or a compliment. But you want an ice-cold Margarita in hand, perhaps a Mango one that is going to go really great with a Brisket Taco or a taco that is on the fattier side. Those are all very complimentary flavors. My general rule of thumb would be, get something bright and zesty. Mexican is a great go-to, but always along the lines of something that is either going to contrast or compliment the very thing that you are sipping alongside that.

AM: With National Margarita Day coming up, what are you guys doing?

JS: You can visit us at Cuervo Margarita Shake-Up and you’ll learn more about our authentic Margarita flavors, you’ll learn more about how to host with them and clearly how to celebrate National Margarita Day. More interestingly, you’ll have the opportunity to submit your own recipe and flavor profile for a chance to win up to $100,000 in cash and prizes. The idea is that here we have our Tropical Paradise Margarita which launched last year. You or I next year could be celebrating one of our friend’s submissions assuming that they win. That I think is a point of pride that I think that anybody would be happy to be able to share!

AM: So fun! As an aside, if we were able to go home with you, how many Tequila bottles do you have in terms of items that you have samples? I’m assuming you have something that is the equivalent of a wine room.

JS: Yeah, more then I care to really admit to! Probably too many that should really be cohabitating with me right now. I think that I’m upwards right now of about 600 bottles –

AM: Oh wow!

JS: As an enthusiast you know, I love to play around with cocktails and more importantly, I like to collect and share those Tequilas with my friends.

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | LORELEY BEER GARDEN

We love a beer garden which originated in Bavaria and is an outdoor space with large picnic and communal tables where you can soak up the sun and enjoy cold beer and food. Loreley Beer Garden is in the LES and has a seasonal rotational floral installation and opened in 2003. It's open year-round and is heated in the winter and is a great place to hang out with friends in the summer.

Although you can enjoy an array of beers, Loreley also focuses on having a high quality food and beverage program. All their German imported beers have hundreds of years of tradition and perfection in their craft. They hand select every beer and only rotate 3 drafts each season. They sample over 30 new beers before selecting one draft line for one season. When it runs out, it's done for the season. They also work with local breweries on a series of collaborations of seasonal beers to fit their program.

This spring they will launch their first collaboration with Brooklyn's KCBC and brew their own Kölsch Style Ale which will be available here and at KCBC Brewer in Bushwick on draft and in cans. Also keep your eyes peeled at your local bodega in NYC. You can also enjoy Radeberger Pilsner which is available year around as well. Another beer to try is Köstritzer Schwarzbier, a dark lager - with a hint of chocolate.

In addition to beer, that have a high quality wine list and an array of seasonally rotating craft cocktails. We suggest the Nitro Cold Brew, Bourbon Sweet Tea, Frosé and if there is a chill in the air, the Bourbon Hot Chocolate is always a must-have!

In addition to German-inspired foods that features doughy soft-baked pretzels and authentic German sausages, there are other dishes on the menu. You can enjoy tacos, guacamole made fresh to order, a 1/2 lb burger with roasted tomatoes, sauteed onions, gouda on a pretzel bun, plus seasonal salads, cedar grilled salmon, portobello sandwiches and Beyond burgers. Their Brunch menu is something special with fresh Baked Cinnamon Rolls

to order, Fluffy Buttermilk Pancakes with fresh strawberries and whipped

cream, Eggs Benedict on homemade potato pancakes, Schnitzel & Eggs, to name a few.

As we make plans to hang out with our friends, coworkers and family, they have a few events that we can keep an eye out for. Loreley Beer Garden will host the Spring Beer & Cocktail Festival with a spring floral installation, seasonal beers and spring cocktails. In May and June, they will host the NYC Summer Rosé Festival which features Rosé everything! This will include 10 hand-selected rosé wines by the glass and bottle, rosé on draft, rosé cider, rosé cocktails, and most importantly, their famous Frosé!

LORELEY BEER GARDEN

7 Rivington St

NY, NY 10002

loreleynyc.com

IG @loreleynyc

PHOTOS COURTESY | Loreley Beer Garden

Read the MAR ISSUE #75 of Athleisure Mag and see ATHLEISURE LIST | Loreley Beer Garden in mag.

ATHLEISURE LIST | MAD MORTON

Mad Morton opened in October 2021 with a focus on celebrating NYC's "madness". Focusing on weekend brunch and dinner, this vibrant space allows for special moments to be shared as a place to unite and gather. Designed for sharing food, drinks, and stories between friends and lovers, this restaurant is meant for memorable weekend brunches and nights out on the town.

As a hotspot destination, visitors and patrons alike are drawn in by the ambiance. In the heart of West Village, Mad Morton is a chic venue featuring bright, glowing shades of pink neon lighting, exposed brick archways, and an elegant horseshoe bar.

We suggest when coming for dinner, 3 appetizers are a must-have: the Mad Morton Salad with arugula, candied walnuts, dried cranberries, goat cheese, lemon vinaigrette, and granny smith apple as a delicious gluten-free option! Our other favorites are the Calamari with homemade marinara sauce, chipotle aioli, and pickled red long chillies or their Shishito Peppers with cured egg yolk, lemon, and sea salt (vegetarian and gluten-free!).

For dinner, Mad Morton’s menu includes a variety of options. Personal dinner favorites are the Atlantic Salmon with romesco, almonds, and seasonal sautéed vegetables (healthy gluten-free option!), the Mad Morton Burger, and Coconut Plantain!

For brunch, enjoy their signature Avocado Toast with sweet cherry tomatoes on grilled sourdough. Top this dish off with a poached egg for perfection. For something sweet and savory, go for their Chicken and Waffles with buttermilk crispy chicken, Belgian waffle, and maple syrup. We also highly recommend their Steak & Eggs with a side of crispy home fries.

3 cocktails to enjoy are: Respect The Grind with Fernet Branca, cold brew, simple syrup, Branca Menta, whipped cream, garnished with half a donut, Bullet with Butterfly Wings with Grey Goose, Butterfly Pea Flower, honey, vanilla, and egg white, and finally their spicy and fruity Morton Street Heat with Milagro Reposado, amaro, strawberry-cucumber shrub, lime, pineapple-habanero hot sauce!

Mad Morton's new Brunch Deal is $25.00/1.5 hours with the purchase of an entree! There is also a Drag Brunch on Sundays: 1.5 hours of drinking + an entree for a special deal of only $49.99 (includes Froze, Mimosas, Rum Punch, Sangria & Bloody Mary’s).

For New Year’s Eve, you can ring in the new year with dinner, a champagne toast, music & party favors!

MAD MORTON

47 7th Ave S

NY, NY 10014

madmortonnyc.com

IG @madmortonnyc

PHOTO CREDITS | Mad Morton

Read the DEC ISSUE #72 of Athleisure Mag and see Athleisure List | Mad Morton in mag.

BINGELY BOOKS

COCKTAILS OF THE MOVIES: AN ILLUSTRATED GUIDE TO CINEMATIC MIXOLOGY NEW EXPANDED EDITION

Prestel

Will Francis + Stacey Marsh

Cocktails of the Movies shares 72 recipes that take your through Hollywood's epic pictures such as Marilyn's Manhattan from Some Like it Hot or The Dude's White Russian in The Big Lebowski.

Each recipe has an illustration, the method, the drink's history as well as a summary of the scene that it appears.

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GOLD DIGGERS

Penguin Press

Sanjena Sathian

As we look at how we interact with one another and how harmful perceptions can be, Gold Diggers focuses on the model minority myth and its intersectionality in immingrant identity, community and the other side of ambition.

We meet Neil Narayan, a second generation teenager during the Bush-era in an Atlanta suburb who has yet to find his way. He feels the pressure of the expectations that his family as well as his Asian American community has of him. He tries to go after the kind of success that he knows his family want for him; however, he's more interested in Anita Dayal who lives in his neighborhood.

He learns that she is in possession of a storied alchemical potion derived from stolen gold. This "lemonade" has the ability to obtain the ambition of the gold's original owner. He realizes that this could be his chance. His effort to achieve this results in tragedy for his community. Years later, he resides in the Bay Area and still feels the weight of expectations outside of himself by his community. He believes that he may need to take the lemonade one more time regardless of the cost.

MEZCAL + TEQUILA COCKTAILS: MIXED DRINKS FOR THE GOLDEN AGE OF AGAVE

Ten Speed Press

Robert Simonson

It's well known that Mezcal and Tequila are embraced as a better for you spirit in your cocktails. Mezcal + Tequila Cocktails shares recipes that are a twist on the classics such as Mezcal Mule and Oaxaca Old Fashioned. It also shares new options such as Naked and Famous or Smoke and Ice. This book tells you how to integrate it into a classic cocktail formula while allowing the essence of the spirit to shine on its own! Enthusiasts of these spirits will be able to showcase their creativity and gain a better understanding of these agave cocktails.

Read the Apr Issue #64 of Athleisure Mag and see Bingely Books in mag.

WHAT WE'RE EATING AND DRINKING ON HALLOWEEN

Yes, Halloween is all about dressing up in your costume or look of choice. We like to think of it as the unofficial kickoff to the holiday season. With that in mind, some like to spend it eating and drinking well. May we suggest some of our faves.

FINE & RARE
Smoking Scotch Old Fashioned - $20

Glenfiddich 14yr Single Malt, honey, peach, maitake mushroom, bitters. Choose your smoke: Hickory, Maple, Bourbon Oak, Cherrywood, Applewood, Pecan.

LAMIA’S FISH MARKET | Sea Urchin and Bottarga, $24

LAMIA’S FISH MARKET

Sea Urchin and Bottarga - $24

Squid Ink Linguini, Creme, Garlic & Shallots

THE FLATIRON ROOM | Smoking Rye Old Fashioned, $20

THE FLATIRON ROOM

Smoking Rye Old Fashioned - $20

Rye, Angostura bitters, Demerara sugar, orange zest garnish, hickory smoke

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | THE SUMMER SLUSH

Read more from the July Issue of Athleisure Mag and see The Art of the Snack | The Summer Slush in mag.

THE ART OF THE SNACK | THE BOTANICAL BLEND

Read more from the May Issue and see The Art of the Snack | The Botanical Bland in mag.

COCHON555 RETURNS TO NYC

Last year we enjoyed being media sponsors as well as attending Cochon555 which takes place across the country but has a stop here in NYC. Cochon555 is a regional culinary competition that has 5 Top Chefs, barkeeps and sommeliers, distillers, brewers that come together to benefit a charity. This premium food, wine and spirit live-event includes a feast that incorporates all the senses. A central focus is to create awareness about buying, cooking, shopping and donating food that is delicious, safe and honest to those enjoy it. You can still purchase tickets to this event, here in NYC which will take place Sunday, Jan 21st at SECOND floor (849 6th Avenue New York, NY 10001) in midtown and watch this video to know more about those that are participating.

This year, Cochon555's competing chefs include Bryan Hunt of Temple Court, Marc Murphy of Benchmarc Restaurants, Fabian Gallardo of La Esquina, Matt Abdoo of Pig Beach and Ginger Pierce alongside Preston Madson of Jams by Jonathan Waxman. One week prior to the event, each chef receives a 200-pound heritage breed pig sustainably sourced from DeBragga, New York’s Butcher®, Dogpatch Farm, Heritage Foods USA, The Piggery, and Autumn's Harvest Farm to create a maximum of 6 dishes for competition. This event becomes a decadent tasting that showcases heritage bred pork with perfect beverage pairings.

In order to win, the chef's menu must win over 20 celebrity judges with the “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests.  The winning “Prince or Princess of Pork”, New York City, will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th. In addition to the judging and tasting of the menu, there are beverage competitions that also take place during this time. Punch Kings, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with the heritage pig.

PHOTOGRAPHY | Paul Farkas

See our food editorial of last year's Cochon555 coverage

Placing the spotlight on “knowing where your food comes from", each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and Silent Auction to benefit charity. This year’s headlining all-star butchers are Erika Nakamura and Jocelyn Guest from White Gold Butchers. Together with gifts from chefs, sponsors and John Boos & Co., they will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of a transparent “open-source agriculture”.

The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.

Although tickets are still available with general admission starting at $130 and VIP tickets (early admission + exclusive access to cocktail competition and allocated wines and spirits) at $200, we are giving away 2 VIP tickets to this event which provides you early access to the event at 4pm (whereas general admission tickets can enter at 5pm).

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ENTER TO WIN 2 VIP TICKETS TO THIS WEEKEND'S COCHON555 IN NYC

Follow and tweet @Cochon555, @AthleisureMag and tag a friend that you would like to join you at Cochon555. We will accept entries until 5pm EST on Wed Jan 16th. A winner will be randomly selected later that evening.