WHERE TO WATCH THE NATIONAL CHAMPIONSHIP GAME TONIGHT

It all comes to tonight! In our March Issue, we had a number of March Madness oriented content from going to the Naismith Memorial Basketball Hall of Fame as well as checking in with a number of ESPN analysts to see who they are rooting for, who they think will win and what they have been enjoying this season in terms of style, beauty and tech! Where will you watch the NCAA March Madness Tournament Game which starts tonight at 9pm with Villanova versus University of Michigan? If you're here in NYC, we have a few ideas!

Watch the National Championship Game at Atwood Sports Bar and Lounge which will be sharing the game on 15 of their HDTVs as well as offering specials that include: A Shot and a Beer ($8), Pitchers of Bud Light ($12), Fully Loaded Tator Tots Skillet ($25), Mozzarella Sticks Plate ($25), 20 Wings ($30), Bucket of Fries & Chicken Tenders ($30), Bucket of Bud Light + 20 Wings ($40), 24 Beers + Bottle of Fireball ($300) and Bottle of Don Julio, Jack Daniels, Jameson or Ketel One ($350).

Treadwell Park Downtown (where we shot our Oct 2017 cover with Food Networks Jaymee Sire) is a great place to grab a number of savory comfort foods, playing games at communal tables and getting your own Crowlers to take home to continue the good vibes. We also love that if the private room is available, you can rent it out so that you and your crew can have a private viewing party just for yourselves while taking in the game! Call ahead to see if its an option to take the experience to the next level!

One of our favorite places to enjoy meeting up with friends is The Ainsworth which has a number of locations in the NYC, Hoboken and the Hamptons. There are a number of TVs that you can take in the game and then menu is pretty fantastic as there is something for everyone from comfort foods to those that are healthier in nature! In addition, the craft beverages take a twist off of classics that will allow you to continue cheering throughout the game! 

Catch up on the March Issue.

SAVOR THE SEASON WITH JAYMEE SIRE

The fall is an interesting time of year as you can still rock summer looks with a few layers to transition. You have some crisp days and a few toasty ones and the idea of still being able to go out without having to fight the elements is still easy enough! In addition, this time of year makes you think of your favorite gameday, comfort food, grabbing a few beers and waiting for the holiday season.

This month's celebrity cover is full of great fall trends you'll want to add to your closet (plaid, sweatshirts, layers and how to transition summer into fall). Food Network's Jaymee Sire, will be the floor reporter for Iron Chef Showdown whose season debuts next month on Nov 8th! We wanted to catch up with her on how she got into broadcasting, her love of food and what she enjoys eating and cooking!

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and the various stations/networks that you have been on? 

JAYMEE SIRE: I decided pretty early on that I wanted to pursue a career in broadcasting, so I actually started running studio cameras at my local station in Great Falls, MT (my hometown) in high school. After studying broadcasting at Washington State University, I worked for a year in Great Falls before making the jump to San Diego, CA working as a sports reporter at the CBS affiliate there (KFMB). After 4.5 years, I moved to Northern California to work at a regional sports network, CSN Bay Area where I had the opportunity to cover two World Series by the SF Giants. Soon, ESPN came calling so I moved cross country to Connecticut, where I worked on various shows, including helping to launch SportsCenter:AM, the morning installment of the flagship program. In April of this year, I was unfortunately part of a mass layoff of over 100 on air talent. However, I'm a firm believer that everything happens for a reason, and it allowed me to pursue another passion of mine: food and travel TV! Starting November 8, I will be the floor reporter on Iron Chef Showdown on Food Network. 

AM: Have you always had an interest in food and how is preparing your work in this vertical different than sports? 

JS: Back in middle school, my mom made it a requirement for my sister and I to cook dinner for the family once a week. It really sparked my interest in cooking, especially when I realized I could really make anything I wanted as long as I had all the ingredients and followed the instructions of a recipe. That interest intensified living in California for 10 years, where there is no shortage of amazing produce and inspiration. While living in SF, I started my blog, E is for Eat, documenting my adventures in the kitchen, restaurants and even traveling around the world. Working in the food space is a dream come true for me, and while it's much different than sports, in some respects, it's also very similar in others. My role on ICS reminds me a lot of doing sidelines for a football game. I'm responsible for doing my research, knowing the storylines, quickly getting in and out for an interview, reporting my findings to Alton (Brown), and keeping an eye out for action happening on the floor. Additionally, the chefs are extremely competitive, we have a "home team" (the Iron Chef), and Alton calls the action much like a play by play commentator. It's actually the perfect transition for me from sports to food!

AM: We're excited about Iron Chef Showdown which premieres next month. Tell us about this show and what to expect? 

JS: For die-hard fans of the Iron Chef America, you will be happy to know there are a lot of familiarities. The original Kitchen Stadium set has returned from storage, with some updates. Al ton is still the host and The Chairman is back with his crazy antics. But there are some fun new twists as well. For starters, we have a new Iron Chef, Stephanie Izard, thanks to this spring's Iron Chef Gauntlet competition. Also, there is now a Round 1, where two challenger chefs compete for the opportunity to face one of the Iron Chefs in the second round. And of course, there is a brand new floor reporter. :) I think fans will really enjoy the high intensity competition they loved from the original series, with some exciting, faster-paced elements. 

AM: As fans of the Iron Chef series, what are some of the inside details that you can tell us - do they really cook in just an hour and is it as intense as it seems? 

JS: This is a common question, and a valid one with everything we know of "reality" TV these days. But, they really do cook in just an hour! There's a lot of setup involved, with camera angles, shots, the revealing of the secret ingredient that takes longer to shoot, but the chefs are not allowed to start cooking until the 60 minutes starts. And once the clock starts counting down, it doesn't stop until it reads zero. It's one of the things I love about working on the show. Even though it's a taped show, during that hour, it feels like live TV, which is what I've done for 15 years. There are some practices in place to make it possible for the judges to taste their food while it's hot, but everything must be finished in the hour, even if it must be reheated and re-plated right before tasting. And yes, the competition is FIERCE! The chefs take this very seriously. It's the OG in food competition shows, and the reputations and bragging rights on the line far exceed any other cooking competition. This is their Super Bowl!

AM: What other projects are you working on that you can share with us that we should keep an eye out for? 

JS: Nothing is imminent, but I'm really hoping to further my transition into this space by developing some other food and travel shows of my own. We have some ideas we are working on, hopefully I can share more soon!

AM: As someone who loves food, what are 3 of your favorite things to eat during this season? 

JS: Ooooooh! So hard to narrow down to just three, but I will try. I really do love eating with the seasons, and there are so many amazing ingredients and flavors we associate with fall. I love butternut squash, I think it's a far more superior and versatile option to pumpkin, which is kind of overplayed this time of year. Butternut squash is great in soups, salads, pureés, as a substitute for noodles in lasagna, or simply roasted as a side dish. I know they're cliche these days, but I love me some Brussels sprouts too. One of my go-to side dishes in the fall is roasted Brussels sprouts with red onion, garlic, apples, pears, fresh herbs and of course... BACON. Haha. I also really love pork this time of year. I just made pulled pork yesterday for a bunch of friends, which is an easy way to feed a crowd. But I also love to use it in ragus, or even just a big Berkshire pork chop served with a side of fall vegetables.

AM: What is a Jaymee Sire Thanksgiving like? 

JS: Thanksgiving is such a nostalgic time for me. As much as I love experimenting with new dishes and flavors most of the year, Thanksgiving is a time for childhood favorites... with a Jaymee twist.. One of my favorite Thanksgiving dishes is Green Bean Casserole (not what you were expecting me to say, right?) But since I started the blog, I've developed a way to make it with all homemade ingredients from the condensed cream of mushroom soup to the fried onions on top. It conjures up those memories, but omits the canned or processed products. I also do a Sweet Potato Casserole that my mom requests every year. I use Grand Marnier and top it with candied pecans instead of marshmallows. Some of my other Thanksgiving table favorites include: Brie Mashed Potatoes (either that or Roasted Garlic Mashed Potatoes), Sourdough Stuffing, and Grand Marnier Cranberries. I was also lucky to snag a fresh Stone Barns turkey this year. They went on sale at exactly 10:00am on October 25th, and one of my friends told me she missed out when trying to reserve at 10:04. (I clicked at 10:00 exactly, because I'm a huge nerd and really wanted one).

AM: Do you have a signature dish that you enjoy cooking? 

JS: I would say Ragu is my signature. That's a very broad dish to name, but I like to make new ones all the time, and experiment with different pasta shapes to serve with it. One of my all-time faves was a Wild Boar Ragu (can substitute pork shoulder if you can't get wild boar), and it actually placed second at a pasta sauce competition in San Francisco! (number 1 in my heart.) I've done a similar one with Oxtail on the blog as well, but recently I did a more traditional one with ground veal, ground beef, and hot Italian sausage and some homemade veal stock I had in the freezer. My boyfriend says it's the best thing I've ever made for him, so I should probably get that one up on the blog at some point!

AM: What's on your playlist whether it's to work out or simply when you're out and about? 

JS: People who know me well know that I'm sort of obsessed with a station on Pandora called "Hip Hop BBQ." It's seriously life changing, haha. It's basically a bunch of old school rap and hip hop from the late 90's/early 2000's and it's always the perfect station for any party, cooking dinner, working out, etc. In fact, I'm listening to it right now!

AM: When you're not working or trying the next meal, what can we find you doing? 

JS: Traveling! Almost as much as I'm obsessed with food, I'm addicted to traveling. I studied abroad in Barcelona my senior year in college, and have had the travel bug ever since. I love experiencing other cultures, trying new foods, and seeing the world. Just in the last couple years, I've visited South Africa, Thailand, Peru, France (twice) and Tulum... just to name a few. I'd really like to get to Cuba before it gets modernized, so that's probably next on my list. I love documenting my travels on the blog, and even have a separate tab for it on E is for Eat. 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

Our cover shoot with Food Network's Jaymee Sire, took place in Battery Park at Treadwell Park Downtown (whose sister location is on the UES) and is led by Beverage Curator and Certified Cicerone® Anne Becerra. The best way to enjoy the fall season with great style is to enjoy 20 continually rotating draught beers and ciders, cask beers and hand-crafted artisanal cocktails made from independent spirits.

These beverages are paired with a curated menu from Chef John Villa that include in-house smoked beef brisket sandwiches, smoked crispy wings, and wagyu kobe style burgers.  For those with a sweet tooth, they offer a selection of seasonal "Beer Floats" featuring unique beer and ice cream flavor combinations.

We had a great time shooting here and sampling the fare and we chatted with our girl Anne for more details on this location.

ATHLEISURE MAG: One of the things that struck us about TPD is that people can select and have their beer canned! Can you tell us about the machine as well as a bit about the process?

ANNE BECERRA: We love the fact that we're able to consistently rotate our draught beer selection so there's always something new and exciting. And because of this, it's happened so many times- people fall in love with a beer they're drinking and then find out it's only available on tap, or they may not be able to get it in can or bottle. Our crowler machine allows us to fill a 32oz can with any of our draught beers, reseal it and take it to go. Because it's sealed it gives the beer a longer shelf life than if we used the standard growler which is typically a screw top glass bottle.

AM: How do you go about selecting the beers that are offered on tap?

AB: It's very important for us to maintain a balanced menu. Our goal is on any given day to offer a mix of hyper local, national, and international beers that cover a wide range of styles. While we change the individual beers after each keg, our style guidelines stay fairly consistent so regardless if you're looking for a Belgian Tripel, American IPA or Imperial Stout- we'll always have you covered. 
 
AM: Are there any beers that are limited in nature that are offered here that may not be found in any or many bars in the city?
 
AB: Absolutely. We always get really excited when a brewery we love has a new seasonal, one-off, or small batch offering. We have longstanding relationships with brewers, importers and distributors who help keep an eye out for new and interesting beers we can put on our menu. However, what's more important than being "rare," is being good. Who cares if there are only 2 kegs in the country if no one likes the beer? So we try to hit that perfect combination of exciting, delicious, and of course- worth the money. 
 
AM: There are a number of options from the menu - does this change seasonally and what kinds of food can you expect here?
 
Chef John Villa: We adjust the menu slightly seasonally. But we have standards and classics that stay on the menu all the time that people come for like the giant pretzel. 

AM: We loved the private room which seems perfect to watch a game with a few of your friends, can you tell us more about that?
 
AB: Our restaurants are lively, fun places to have some beers, play (or watch) some games, and enjoy yourself. We have several TV's, good music and an upbeat atmosphere. But because there's so much going on, we generally don't play the sound for the games so this backroom is where we can. It's a cozy place with a projector, awesome speakers and comfortable couches that you can watch your favorite games with the sound on and kick back and relax. It's typically first come, first serve but it is available to rent out for private parties,or as an intimate place to watch sports, movies, etc. 
 
AM: You guys have a number of pinball machines, foosball table and even board games - what is the typical girl/guy that comes here?
 
AB: One of the best parts of being in the neighborhoods we're in (East 60's and Battery Park) is that there really isn't a typical girl/guy that comes here. It's really the kind of place that everyone feels welcome and on any given day you'll find neighborhood folks, mixed with after work crowds, tourists, families, you name it. I think beer and games have always been great equalizers and hopefully when anyone walks in they feel comfortable and at home. 
 
AM: Now that it's fall, what special events or activities will be offered at TPD and can you tell us about what you are doing for the holiday season?
 
AB: Well because the space is pretty sprawling, it's a great choice for holiday parties, office gatherings, you name it.  We also see a lot of people coming to Treadwell Park for holiday shopping for the beer lover in their life. In addition to our crowlers, all our bottles and cans are available to go and we're more than happy to help put together gift baskets or give recommendations. We're also celebrating our 2 year anniversary of our uptown location November 30th so we'll be throwing a blowout party for that - I'm super excited! 

AM: We know that there are two Treadwell Parks (the other being on the UES), are there plans to open another location in the city?

AB: The goal of Treadwell Park is to get great beer to as many people as we can in a laid-back, non intimidating atmosphere. The fact that everyone has been so welcoming and into what we're doing is fantastic. Although there are no immediate plans, if opportunities arise in neighborhoods and communities that share our passion for beer, food and everything in between, I can't see why we wouldn't want to continue to grow. 
 

Read more from the Oct Issue and see Savor the Season with Jaymee Sire in mag.

THE ART OF THE SNACK | OKTOBERFEST

Read more from the Sept Issue and The Art of the Snack | Oktoberfest in mag. 

THERE'S A BEER FOR YOU

The summer is OFFICIALLY on (although we've been feeling its love for awhile). That means everything can be celebrated at a drop of a hat! With long weekends, summer Fridays and after work drinks - may we suggest Treadwell Park? Known as the Cathedral of beers, those
who have loved the location on the UES can now make their way to Battery Park (301 South End Ave) for even more tasty libations!

Whatever your knowledge of beer may be, you'll love the ever-changing draft and bottled beers, beerhall classic foods and with ceiling windows that open out - it's all about embracing the energy that is found here. Enjoy sitting outside or bring it in by listening to the DJ, playing ping pong, foosball and various pinball machines. We took some time to chat with their Beer Curator & Director Anne Becerra to get the lowdown on what's taking place here and why it
should be on our must list this summer and beyond.

ATHLEISURE MAG: Tell us about Treadwell Park in Battery Park. Should people know it as the Cathedral of Beers?

ANNE BECERRA: "Cathedral of beers" may be a little much, but we do carry several beers brewed in monasteries and we do have two giant skylights so I suppose....

What we're really looking to do is bring as much great beer to the neighborhood as we can with 20 rotating draught lines and over 50 rotating bottles. A lot of thought goes into the
beers we choose, and it's really important to have a wide array of styles for every palate and budget. We're fortunate to be able to bring in some incredibly rare, hard to find and highly specialized beers, and our goal is to get them to as many people as possible. Whether you
already love beer, or are just starting to enjoy it, we can pretty much guarantee you'll find something you love at Treadwell Park.

AM: We heard someone say that there is no such thing as a person who doesn't like beer, they just haven't found the right one - what beers do you suggest to those that tend to shy away from this beverage?

AB: You probably heard me say it, because I wholeheartedly agree. The diversity of flavors you'll find in beer is unlike any other beverage. It can be tangy and effervescent, full bodied and bitter, vicious and chocolatey - you name it. When someone tells me they don't like beer, I usually ask what it is they don't like about it and what they typically drink. Based on their responses, I can tailor a few recommendations to their palate based on flavors they enjoy. 9
times out of 10, they like it. "This doesn't even taste like beer!" is a line I hear all the time and I usually respond with, "But it does! It tastes like good beer."

AM: What are your 3 favorite summer beers that can be enjoyed at Treadwell Park?

AB: Just three? That's a tough one since we don't really have permanent lines: everything is constantly rotating. But, all summer long you'll definitely be able to find a spicy saison, a refreshing kolsch or a juicy witbier. Another style I love that several New York breweries, like Hudson Valley are doing a great job making, are fruited sours. They're tart, refreshing and made with real fresh fruit-- ideal for warm weather.

AM: How is the Battery Park location different than the one on the UES?

AB: Well, every neighborhood in New York – and often every street – has it's own energy and vibe. Even though we'll be keeping several things consistent with our uptown location such as our rotating selection, food menu, ping pong/pinball games, etc., the people are the real heart and soul of a good bar. I'm so excited to meet and share our passion for what we do with a whole new crowd.

AM: What is your role at Treadwell Park and what is a Beer Curator?

AB: I take care of anything relating to beer from choosing what we pour to curating events, dinners and pairings, staff trainings, glassware, descriptions, quality control, the works. If it
has anything to do with beer, I have my hand in it.

AM: We can only imagine how much fun the atmosphere is at the Battery Park location with the beer garden, large windows, foosball games, DJ etc. - what are you excited about for this
space?

AB: Besides all the things you just mentioned, I'm really excited that we don't have upstairs neighbors. Instead, we have two beautiful skylights that bring in natural light and really open up the space. We also have a small more intimate theater-like space in the back for special games, concerts, or whatever else we want to zone out and watch while drinking a beer.

AM: What are some events coming up at Treadwell Park that we should keep an eye out for?

AB: We're in the planning stages of some fabulous events with some of my favorite brewmasters, but we're still working on travel details before we can get the exact dates set. When we do events, I like to incorporate other elements in addition to the beer that can really showcase the people and culture of the brewery we're working with. Just wait until you see our three week long Oktoberfest celebration!

AM: Anything else you’d like to share?

AB: I'd just like to re-emphasize that everyone is welcome at Treadwell Park, regardless of your level of beer knowledge. We have a wonderful staff that loves to help people find their new favorite beer, there's always something new and exciting to try, and the atmosphere is fun and relaxed. I care a great deal not just about the beer in the glass but the people brewing it, selling it, growing the ingredients for it, delivering it, the works! Hopefully, that shows through in the menu.

Read more from the June Issue and see There's a Beer For You in mag.