Read the FEB ISSUE #110 of Athleisure Mag and see #TRIBEGOALS in mag.
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ATHLEISURE MAG ISSUE #99 | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, & GAIL SIMMONS
In this month’s issue, our front and back cover story is with the legendary, culinary trio of Bravo Top Chef's Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons. We talk with them about S21 which premiered on Mar 20th, we find out about how they came to the show, what we need to know about the upcoming season, how they approach their roles on the show, and more.
This month, we caught up Chase Stokes of Netflix's Outer Banks. He talks about the upcoming season, being a dog dad, and upcoming projects that he is working on.
We also caught up with 90s heartthrob, Joey Lawrence to find out about various projects he's part of, his podcast Brotherly Love that he does with his siblings, and the importance of oral care.
We had a great time sitting down with Access Hollywood and Access Daily with Mario and Kit host, Kit Hoover! We have been a fan of hers since we saw her on the first season of Road Rules.! From there, she took on hosting in entertainment and sports broadcasting such as ESPN and of course, she has been at NBC for the past 14 years! We talked about her career, how she approaches interviews, and her podcast that launches Apr 5th, The Coop.
We also chatted with Brandon Soo Hoo of Paramount+ The Tiger's Apprentice and Netflix's Mech Cadets to find out about how he got into the industry, how he approaches his roles, the importance of Martial Arts in his life, projects he's excited about, and more.
We kicked off Awards Season by chatting with Charles Joly globally acclaimed mixologist who created craft cocktails at the Emmy's as Johnnie Walker Blue Label was the official sponsor. We end Awards Season by chatting with him about pouring for the Governors Ball, the after party of the Oscars. He talks about how Don Julio has an array of cocktails that we can enjoy whether we were there or want to celebrate the red carpet moments of our lives.
We always enjoy sharing our favorite Olympians with you! In this month's issue, we have 3X Olympic Medalist Team USA Gymnastics' Suni Lee! We talk about how she fell in love with this sport, how she trains, being at Tokyo 2020, and what the qualifications process is like as she works towards being on the team for Paris 2024.
When American Rust debuted in 2021, we thoroughly enjoyed this show which looks at a small industrial town that has to navigate their reality when they see that there has been a shift in the American Dream. In S2, they continue to grapple these issues while navigating dynamics where they all see justice for what they feel that they deserve. We had the pleasure to chat with Executive Producers of the show as well as various castmembers who are back for American Rust: Broken Justice.
This month's The Art of the Snack comes from Mishik which is located here in NY's Hudson Square. We wanted to know more about this elegant restaurant, what we should expect when we come in to dine with family and friends, and more.
We know that when you hit the Spring and continue into warmer seasons, we do all kinds of traveling, and staycations are a great way to be in a different area while still getting to know your city and neighborhood in a richer way! In Spring Staycation, we focused on SoHo and stayed At NoMo SoHo which put us in the heart of fashion, art, great eateries, and more. In our interview, you can learn more about this hotel, what it offers guests, those who are traveling, enjoying staycations, or live in the neighborhood. We also know that in a staycation, just because you're in one neighborhood, it doesn't mean that you can't hop to another. We included the UES' Chola which has been in NYC for 26 years! We share more information on the restaurant, it's dedication to Indian Cuisine, and more.
Next month, The Joy of Sake will be back on Apr 11th where guests can enjoy sampling an array of sake as well as participating restaurants. We spoke with the founder of The Joy of Sake's, Chris Pearce who talks with us about why he created this event that takes place here in NY as well as Honolulu. He also shares what we need to know about attending this event.
We first got introduced to Brooke Burke on E! Wild On. We got to learn a lot about her and enjoyed traveling alongside her through locales all over the world. Since then, she has continued to host a number of shows, and she has acted in various programs, created a fitness/wellness platform, been a brand ambassador for amazing brands, and is an author. We talked about her career, her ability to take her passions and to build the life that she enjoys living. We also talked about upcoming retreats that you will want to know more about!
This month's Athleisure List comes from Nobu Barbuda, an exclusive Beach Club where can guests can lounge and take in experiences from this well known restaurant destination. We also have Music For A While which is located in the Selina Hotel in Chelsea. This lounge is definitely for those that enjoy their music and a vibrant environment.
We enjoyed Awards Season and this month, our feature 9R3DCARP3T looks at iconic talents that hit the runway along with exclusive thoughts about the creation of their looks from them as well as their glam teams! This month’s 9PLAYLIST comes from our cover editorial, Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons as they share their songs in 9COLLAB. We also habe actor Brandon Soo Hoo share his 9PLAYLIST as well. Lionel Messi. Our 9LIST STORI3S comes from Kit Hoover and Brooke Burke. Our 63MIX ROUTIN3S comes from Chase Stokes and Suni Lee. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Tom Coliccio of Craft Hospitality, Chef Kristen Kish of Arlo Grey, and Gail Simmons.
Read the MAR ISSUE #99 of Athleisure Mag.
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THE ART OF THE SNACK | A GREEK FEAST FOR THE TASTEBUDS
We head back to Las Vegas and swing by Greek Sneek, a festive restaurant and bar serving fresh, authentic Mediterranean cuisine and cocktails at MGM Grand Hotel & Casino. We sat down with Executive Chef William DeMarco to talk about his culinary background, restaurants that he has worked at and their signature dishes.
ATHLEISURE MAG: You’re the Executive Chef of Greek Sneek. We also know that you are the Corporate Executive Chef for all of Morton Group, which includes Greek Sneek, CRUSH, La Cave, La Comida and MB Steak, which are all located in Las Vegas. Tell us what your culinary background was prior to coming to the group as well as what your role as a Corporate Executive Chef is with so many restaurants under your belt?
CHEF WILLIAM DEMARCO: I was introduced to the restaurant industry at an early age, as my family owned a neighborhood pizzeria in Long Island, New York. I spent some time in the kitchen, which sparked my love for the culinary field. I began my culinary career in Brooklyn working for renowned chef, Sam DeMarco, and eventually worked my way up to executive chef for several of his restaurants. In 2005, I relocated to Las Vegas, and worked for a few different restaurants on The Strip including Aureole, inside Mandalay Bay Hotel & Casino, and The Buffet at Wynn Las Vegas, before becoming Corporate Executive Chef for Morton Group.
I now oversee the food programs at Greek Sneek and CRUSH at MGM Grand; MB Steak at Hard Rock Hotel & Casino; La Cave Wine & Food Hideaway at Wynn Las Vegas; and La Comida located in Downtown Las Vegas. My day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurants’ chefs and food preparation, scheduling and staffing, as well as menu development, using my culinary expertise to craft new, inventive dishes with fresh ingredients.
AM: For those who have yet to attend Greek Sneek, what can one expect in terms of the ambiance, dishes, etc?
CHEF WD: Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a 2,000-square-foot white brick barrel-vaulted dining room. The main dining room features an open kitchen with a wood-burning oven for baking fresh pita bread and Saganaki. The dining room is flanked by a full bar which accommodates ten guests for dining or toasting “Opa!” with a glass of Ouzo. A private dining room on the opposite end comfortably seats parties of up to forty people. Greek Sneek’s menu is inspired by authentic, traditional Mediterranean and Greek cuisine, including hummus, Mykonos salad, gyros and more.
AM: What are signature dishes that we should know about at Greek Sneek?
CHEF WD: For starters, the Mykonos Salad and baked feta are some of our most popular dishes. The Mykonos salad is our rendition of a Greek salad, made with heirloom tomatoes, cucumbers, red onions, green peppers, barrel aged feta and Greek olives. The baked feta is a reimagined caprese salad with a Greek twist, made with roasted heirloom tomatoes baked with fresh feta cheese.
Our lamb gyro is also one of our most popular items, made with fresh pita, red onion, tomato and tzatziki. End the meal with our house made Greek yogurt, served with huckleberry compote and honey.
AM: Greek Sneek is located at the MGM Grand can you tell us the meaning behind the name?
CHEF WD: CRUSH (neighboring Greek Sneek) always had a “hidden” ramp located on the side, which served as an alternative entrance to the restaurant. When the concept of opening a Greek restaurant adjacent to CRUSH was forming, we decided to use the long, narrow ramp as the main entrance to the restaurant, and played on the “sneaky” aspect, deciding to call it Greek Sneek.
AM: What are 3 signature cocktails available at Greek Sneek?
CHEF WD: In addition to our signature Greek and Mediterranean dishes, we also offer a selection of specialty cocktails, Greek wines, beers and Ouzos. Three of our signature cocktails, all made with Greek spirits, include the Greek Freek, made with Don Julio Blanco, Skinos Mastiha Liqueur, fresh lime juice and middle cucumber; the Mediterranean Mule made with Ouzo 12, Shrub & Co. Peach, coldpressed watermelon juice and Fever Tree ginger beer; and the Adonis, made with Metaxa 5 Star, Om Meyer Lemon & Ginger Liqueur, fresh lemon juice and Aromatic Tonic.
AM: If there is anything else that we should know about Greek Sneek, let me know!
CHEF WD: Greek Sneek is great for any occasion, including private parties and special events. Available for full or partial restaurant buyouts, Greek Sneek seats 120 guests or up to 40 guests in Greek Sneek’s private dining room. Greek Sneek offers happy hour Monday through Thursday from 5 to 7 p.m., and includes wines by the glass, sangria and select beers, priced at $6; and flatbreads, priced at $11.
IG @GreekSneek
Read the May Issue of Athleisure Mag and see The Art of the Snack | A Greek Feast for the Tastebuds in mag.
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