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.

THE ART OF THE SNACK | SMITTEN ICECREAM

Read more from the June Issue and read The Art of the Snack | Smitten Icecream in mag

DAVID CHANG | NIKE SB DUNK HIGH "MOMOFUKU"

If you've gone to any of celeb chef/restaurateur David Chang's group of eateries - you know there's always a line and something unexpected for diners! Whether it's savory dishes or their famous Compost Cookie (who hasn't made a Milk Bar run). This same sentiment that can be enjoyed at Momofuku locations has found its way into the release of the Nike SB Dunk High Momofuku shoes. This shoe is not only a limited release, but shoppers have to enter the world of Augmented Reality in order to snag these coveted sneakers. By going to the SNKRS app, you can unlock the shoes and be able to see whether there are quantities that you can get at the same time.

Visiting the app and pointing the camera on your phone to the image of the menu from the Fuku East Village or one of the Nike posters that are pasted outside of Momofuku locations in the US, a 3D model of the sneaker pops up allowing purchases of these shoes while supplies are available. The collaboration with David Chang is a homage to the world of Momofuku and launched at his restaurants on June 22nd.

This is not the first time that Nike has tried new ways to sell shoes through the SNKRS app via geo-fencing as this was done for Don C X Air Jordan 2 "Arctic Orange" and with specific time windows for Kevin Durant's "Still KD" colorway.

PHOTO COURTESY OF NIKE

If There Are Still Pairs Available - Here's How To Get Them
Make sure you have the most recent version of the SNKRS app for iOS.

Go into the Behind The Design post about the Nike SB Dunk High Pro "Momofuku" in the SNKRS feed.

Once inside the post, scroll down until you find the .gif of the hidden Dunk rotating above the background image.

Tap this .gif to open the camera via SNKRS.

Once the camera is open, find David Chang’s Fuku East Village menu online (hint, that’s it below). Or any of the special SNKRS posters inspired by the menu that are pasted up outside all Momofuku restaurants in the U.S. 

Hover over the menu or poster with the camera and then tap to unlock it. The shoe will instantly pop up on your screen.

If there are still pairs available, the invitation to purchase the Nike SB Dunk High Pro "Momofuku" will appear in your SNKRS Feed and Inbox.

PHOTO COURTESY OF NIKE

THE SKINNY ON SMOOTHIES

We love having a smoothie to jump start our day as well as to keep us full in a healthy way. We also wanted to know more about what makes smoothies such a great item to include in our diets with Molly Breiner, Head of Marketing at ALOHA and Amy Geant, a nutrition expert.
She shares how this wellness trend has a number of benefits, its ability to boost energy and more.

ATHLEISURE MAG: Why are smoothies having such a moment right now?

MOLLY BREINER: We’ve seen the “wellness trend” really take off over the two years, and people are becoming more mindful of what they are putting into their bodies. That said, we live in a world where everyone is constantly on-the-go and convenience is crucial. Smoothies offer us a way to pack tons of nutrients and vitamins into one portable package, which is a rare feat these days. Plus, they’re easy on the eyes - the Instagram hashtag #smoothiebowl has early one million posts. People want to eat a healthy, satisfying meal, but we also eat with our eyes and it’s important for food to look as good as it tastes.

AM: What nutrients do smoothies provide?

MB: Smoothies are a great way to incorporate plant-based protein into your diet. Our finely-ground powder blends in seamlessly, and with flavors like vanilla, chocolate, banana and mixed berry, it adds flavor and richness. Our unique blend of pumpkin seeds, hemp seeds and pea protein is specifically designed to keep you feeling satisfied and energized.

Hemp seeds are one of the rare complete source of protein and are rich in Omega-3, 6 and 9, which are all necessary for optimal brain function.

Pumpkin seeds are an excellent source of protein, healthy fats, and fiber. These tiny seeds contain manganese, magnesium, phosphorus, and zinc, a unique combination that keeps you feeling full and energized for hours.

And, unlike its whey counterpart, our plant-based protein is anti-inflammatory and free of the most common allergens (dairy, gluten, and soy), making it a perfect option for almost everyone.

AM: What are 3 smoothie hacks to boost energy?

MB: The reason we love smoothies so much is because you can add almost anything to them without altering the flavor too drastically. A few of our favorite energy-boosting additions include matcha powder, a finely ground powder of specially grown and processed green tea that is packed with antioxidants, vitamins, and detoxifying properties - plus, ½ teaspoon
packs as much caffeine as one cup of coffee, without the jitters and eventual energy crash.

Maca powder is another one of our hacks - it has countless health benefits - far too many to explain in one paragraph, but we use it in our smoothies because it’s known for increasing
stamina and endurance. It is also an abundant source of vitamins, minerals, enzymes, 20 different kinds of amino acids - almost all of them, and anti oxidants. Not to mention, it stabilizes your mood, clears your skin, and prevents diseases.

Our favorite energy hack, however, is adding our Superfood Greens. Not only do they provide 200% of your daily Vitamin D requirement, they are packed with superfoods like spirulina,
mushrooms, and wheatgrass juice, giving you a much needed nutrient boost.

AM: What are 3 secret smoothie ingredients that boost nutrients in our smoothies?

MB: The nutrients completely depend on the ingredients you decide to incorporate into your concoction. We love to pack our veggies with as many smoothies as possible (much more fun
than eating them, right?). Some of our favorites are kale (high in copper, iron, magnesium and calcium), cauliflower (great way to get that thick, smoothie bowl texture and packed with vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6) and sweet potato (adds a subtle sweetness and is loaded with vitamin A in the form of beta-carotene, vitamin C, potassium, and dietary fiber).

AM: How can a smoothie keep us full and what do you suggest should be in them?

MB: We asked our go-to nutrition expert, Amy Geant, to weigh in on this question. We always consult registered dietitians before giving out any nutrition advice.

AMY GEANT: Protein is one of the most important ingredients to help keep us feeling full. Carbohydrates like fruit are broken down by the body quickly, giving us a quick boost of energy, but not always a feeling of fullness for longer periods of time. Whereas protein takes
two to three hours to be fully metabolized, meaning your blood sugar, energy, and feeling of satiety should be quite stable for at least a couple hours. I usually recommend people put 10-15
grams of protein in their smoothies for snacks and 20-30 grams of protein if the smoothie is being used as a meal replacement. Protein powders are a great way to add the adequate lean
protein into a smoothie without taking in too many calories or carbohydrates.

AM: What does protein do in our bodies?

AG: Protein takes longer than carbohydrates the body to fully break down into glucose (sugar), so you get a gradual stream of energy over two to three hours after eating protein rather than a quick spike and then a crash. Keeping blood sugar steady is essential in keeping one's energy and metabolic rate stable (and avoiding that afternoon energy slump which can lead to cravings for sugar and carbohydrates).

AM: What smoothie would you suggest to someone who is new to adding this into their routine?

MB: Our favorite, easy, palatable combination is our very own Clean Green Smoothie. The best part is it’s low in sugar, high in protein and dietary fiber to keep you feeling full and energized
for hours. We have included the recipe below.

-½ frozen banana
-½ cup of frozen cauliflower (trust us on this one)
-One handful of fresh spinach
-2 scoops of ALOHA Vanilla Protein Powder
-Your choice of plant-based milk (¾ cup for a smoothie bowl, 1 cup for a drinkable smoothie)

Read more from the May Issue and see The Skinny on Smoothies in mag.

GET IN THE SPIRIT

The seasons are changing and as we turn over our closets to warmer weather, that doesn't mean our bar carts have to change! Whisky, whiskey and scotch are beverages that we gravitate towards during colder temperatures, its the perfect spirit to enjoy in the summer as well! Just think about such classics as Mint Juleps for the Kentucky Derby! We hung out with Joey Vargas, Beverage Director at midtown's American Whiskey to get a one-on-one session to make some classic cocktails and then we sat down to find out the hard questions - what is the difference between these spirits, what his job entails and what drinks we need to include for our rooftop get togethers.

ATHLEISURE MAG: We enjoyed your mixology class recently. Tell us about how you became a beverage director, and what your day to day looks like when you're at American Whiskey?

JOEY VARGAS: Most of my days start pretty early. I arrive at American Whiskey at 10 a.m. to open the bar. I usually have 3 or 4 tastings scheduled with my distributors to taste new spirits and (more often than not) we discuss what's been popular in the bar, as well as figure out new expressions or upcoming whiskeys to add to our ever-growing list. I also still like to schedule myself, quite a bit, to work behind the bar. I don't like to feel rusty or that I can't keep up with
our other bartenders.

AM: What is the difference between whisky, whiskey, and scotch?

JV: Traditionally, "whisky" referred to the forefathers of whisky produced in Scotland and Ireland. When the whiskey boom first hit the states in the 1700s, the Irish immigrants brought over whiskey and we adopted the "e" in whiskey. Usually, today if the "e" is in the word whiskey, it's used to discuss American whiskeys. There are a few examples of American brands honoring their European heritage and not using the "e" in the label, such as Makers
Mark.

A Scotch is simply a whisky that has been made in Scotland. Scotch can only come from Scotland, as bourbon can only be made in the United States.

AM: What are your top 3 favorite whiskey cocktails that are available at American Whiskey?

JV: Our ever popular "Strike Me Dead" would certainly be one. It's an everchanging sweet take on an old fashioned. Its current incarnation includes rye whiskey, house made pecan bitters
and a house made vanilla peppercorn syrup.

The "Game Over Man," is named after a line the late great Bill Paxton repeatedly said in the classic "Aliens." It’s is a fun warm-weather whiskey cocktail made with rye whiskey, freshly-juiced prickly pear, peach liqueur, pineapple and sugar. Every time one hits the floor, we get
asked what its contents are due to its bright color.

Lastly, "The Oak," named after beloved former NY Knick Charles Oakley, is quite popular. We use a very interesting scotch named Highland Park, which comes from way up north in Scotland,  Drambuie, a house made lavender Demerara syrup, and lemon. It's not your usual scotch cocktail, as it's quite approachable and won't have you smelling like your grandfather. Ha.

AM: What are your 3 favorite whiskeys, and when drinking them on the rocks, how should they be consumed?

JV: Oh man, this a tough one. It's like asking me what three records I'd bring on a deserted island...I love so many. Ha. Ok, I'll choose one of three different styles of whiskey.

For Bourbon, I'd say Elijah Craig. I think it's just a great representation of Bourbon: full-bodied, rich, sweet, corn, and vanilla from aging in the barrel. It's a definite go-to for me. I recently helped select a single barrel of Elijah Craig that we exclusively serve at American Whiskey. I'm pretty obsessed with it.

In terms of Rye Whiskey, I'm a big fan of WhistlePig. All of their expressions are delicious, and it's by a former Makers distiller Dave Pickerell with a huge history in the whiskey business. WhistlePig is just fantastic. Dry, spicy, hot; just what I want from a Rye.

For Scotch, I've been pretty obsessed with the Lagavulin 8 year, a special release to celebrate the 200th year of Lagavulin. It's a bit under-aged, as the normal Lagavulin is 16 years old. So,
it's really light in body, but with all that awesome peat smoke. It's really interesting and quite different.

AM: Whiskey really is a drink for all seasons. What is your go-to drink for the summer including this spirit, and can you share the recipe with us?

JV: My summer go-to is American Whiskey's "Take Me Swiftly" cocktail (Yes, it's named after Taylor Swift. I'm a big fan). It's a nice, bright, warm-weather whiskey drink that I'm quite fond of.

TAKE ME SWIFTLY COCKTAIL
1.5 Rye Whiskey (lower proof preferred)
.5 oz apricot liqueur
.75 oz lime
.75 oz honey syrup (I use a 2-1 ratio. 2 parts honey to 1 part hot water to make the syrup.)
Shaken, strain into a glass over ice and top with sparkling wine

AM: Can you share a drink that has whiskey in it, but one wouldn't usually think that this spirit is in it?

JV: “The Expat” cocktail is a new American classic, very bright and refreshing. It reminds me of the classic daiquiri or gimlet recipe with a little twist.

THE EXPAT COCKTAIL
1 oz Lime
.75 oz simple syrup
2 oz bourbon
2 dashes angostura bitters (I like the extra dash)
Shaken with fresh mint, strained into a coupe

AM: What are some events coming up at American Whiskey that we should mark our calendars for during the summer season?

JV: Our calendar is always changing. The best way to keep up-to-date on everything going on here is to check our Instagram account @americanwhiskeynyc.

Read more from the May Issue and see Get In The Spirit in mag. 

ATHLEISURE LIST | SUNDAYS NAIL STUDIO

Getting your nails done is like a sanctuary and a place where you can simply zone out and get back to a balanced sense of self. Recently, we went to Sundays Nail Studio that took this mantra to the next level.

Upon entering this Madison Square area studio, you realize that there are a number of neutral palettes which presents a sense of calm, there are books that allow you to have moments of introspection and the way that things are seamlessly moved is not distracting as you enjoy your treatment. 

You can enjoy having a glass of wine, water, tea or a pressed juice whether you're having a manicure or a pedicure. We enjoyed being able to have headsets provided to us as we enjoyed moments of meditation via Inscape (they're in bite-sized sessions which you can find whatever suits you) as well as having a selection of polishes to choose from their own line! It is worth noting that their in house line (same name) is 10-Free, nontoxic natural nail care products. Their commitment to the health and safety of their employees and customers is an essential compoenent of what makes this salon so great.

The entire studio is known as a place where after your treatment, you can continue to relax downstairs or upstairs to reflect or continue your meditation. Other interesting items worth noting is that you can enjoy a massage.

The ethos of Sundays is based in wellness, confidence and simplicity. This extends to events that take place at the salon which includes a book club, trunk shows and more. It's a place that really fosters and empowers those that come from a body, mind and soul perspective. Make sure you keep an eye on their website for upcoming events as well as additional packages that are offered as we think it's a great place to enjoy with groups as well as to pop in during your lunch break or any "me moments" that you're looking to take for yourself.

---

SUNDAYS NAIL STUDIO

51 E 25th St NY, NY 10010

Read more from the May Issue and read Athleisure List | Sundays Nail Studio in mag

BINGELY BOOKS

PINOT, PASTA AND PARTIES
Center Street
Dee Dee and Paul Sorvino

When you think about your favorite food scenes in a movie that isn't necessarily about food, Goodfellas is one of our favorites as it shows that it's all about eating items created from love and those you share it with. Interestingly enough, Paul Sorvino and his wife, Dee Dee have recently released Pinot, Pasta and Parties which shares a number of amazing meals by location!

No cookbook with this phenomenal actor would be complete without a section dedicated to Goodfellas! In addition, their travels take them to a number of places as well as assist the reader with great tips on creating a great dinner party that both are known to do!
 
We're loving the trend of cookbooks that are not only filled with recipes, but a number of stories and other pieces that allow you to feel as if you're hanging out with them! 

GETTING OFF ON FRANK SINATRA
Imbrifex Books
Megan Edwards
 

When you're making your way through life, you learn to go with the flow and to also work in various areas even if it's not where you ultimately want to go. We meet Copper Black who lives in Las Vegas and writes for a newspaper on beats that involve arts and culture. Although she has a love life, it would definitely be deemed nothing short of "its complicated." 

One day when she's out and about at an event, she happens to meet a noted philanthropist who literally turns her world upside down by connecting her within a world of those that are well to do, movers and shakers - as well as those who live under a cloud of murder!

Through the twists and turns of this novel: an old tortoise looking to escape, a coveted accessory that becomes the clue to the mystery, an on going investigation and more -  it's all about Getting Off on Frank Sinatra which is the key to life for Copper. In the end, she understands her place in the world and has a great foundation to the next steps that will take place in living the life that she truly deserves.
 

ONE PART PLANT
Jessica Murnane
Harper Wave

GIRLS' Lena Dunham writes the forward for Jessica Murnane, a wellness advocate and podcaster who created a cookbook to help make changes in your food intake to embrace a plant based lifestyle. One Part Plant is a simple request to eat just one plant-based meal each day.

Jessica's endometriosis — a chronic and painful condition — left her desperate for relief. Her friend's advice radically overhauled her diet. Within months, her pain started to fade and she felt like herself again. 

Jessica's insight, playful tone and simplicty makes this a joy to read and implement. 
 

Read more from the April Issue and see Bingely Books in mag.

THE ART OF THE SNACK | JUST BEET IT

BEET-CURED SALMON WITH WHIPPED LEMON-DILL RICOTTA

From Dennis Prescott of Food + Wine

This is bound to be a brunch staple that will amp your lox to another level with beets!

Serves 4-6

INGREDIENTS

1 pound fresh (not frozen) deboned salmon fillet
1/2 cup sea salt
1/2 cup sugar
1 cup grated red beets
2 tablespoons lemon zest
2 tablespoons orange zest
2 tablespoons fresh dill
whipped lemon-dill ricotta

1 cup ricotta
2 tablespoons lemon juice
1 tablespoon fresh dill, finely diced
1 tablespoon capers, chopped
1/4 teaspoon salt

To serve:

4-6 everything bagels
1/2 English cucumber, thinly sliced
Fresh dill, capers and lemons to serve
Place salmon in a large, deep pan. In a small bowl, mix together salt and sugar and rub over the top of salmon until fully covered. Top with grated beet, lemon and orange zest, again ensuring salmon is completely covered. Sprinkle salmon with dill.

DIRECTIONS

1. Cover salmon with plastic wrap and place in the fridge to cure for 48 hours. You’ll know it’s done if the fish feels firm and looks cured in the center.

2. Remove from the fridge and scrape off the beet mixture. Rinse salmon under cold water to remove excess and pat dry with paper towels.

3. Whip ricotta and lemon juice in a medium bowl. Fold in chopped capers, dill and salt.

4. Finely slice salmon and serve with lemon-dill ricotta, sliced cucumbers and everything bagels.
 

BEETROOT + GOAT CHEESE DIP

From Himanshu Taneja of The White Ramekins

Colorful and flavorful, this dip adds variety to this new go to snack!

INGREDIENTS

700 gm beetroots
2 garlic cloves
1 tsp red chili flakes
250 gm hung plain yogurt (hung for 24 hours in fridge)
1 1/2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil, plus extra to finish
2 tsp sumac powder
salt, to taste
2 spring onions, thinly sliced
15 gm hazelnuts, skinned and roughly chopped
50 gm soft goat cheese, crumbled
seeds of half a pomegranate

DIRECTIONS

1. Preheat the oven to 180 C degree. Wash and trim the beetroots and wrap them in aluminum foil tightly. Place beetroots on a baking tray and roast for 45 minutes, until a knife slices easily into the centre. Let cool completely to room temperature.

2. Once completely cooled, peel and cut each beetroot into quarters. Place sliced beetroots, hung yogurt, garlic, chili flakes, pomegranate molasses, olive oil, sumac and 1 tsp salt in a food processor and blend to make a smooth paste. Adjust the salt, if needed.

Transfer the puree to a serving bowl. 

Spread the mixture with a back of a spoon to make beautiful swirls. Scatter the spring onion, hazelnuts, goat cheese, pomegranate seeds on top. Drizzle with a bit of olive oil and sprinkle a pinch of sumac. Serve with crackers, breads, sliced peppers and cucumber.
 

LENTIL SANDWICH WITH PICKLED BEET BUTTER

From Danielle Oron of I Will Not Eat Oysters

This is such a zippy treat that we urge you to try!

Serves 4

INGREDIENTS

Pickled Beet Butter:
1 small beet
1/3 cup apple cider vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
1/4 tsp mustard powder, optional
1 stick (8 tbsp) unsalted butter, room temp

Lentil Salad:
1 cup beluga lentils, rinsed
2 cups chicken or vegetable stock
1/2 tsp salt
1/4 tsp pepper
2 dried bay leaves
3 tbsp lemon juice
1 tbsp grainy mustard
1 tbsp chopped dill
1/4 tsp salt
1/4 tsp cumin
fresh pepper to taste
2 tbsp olive oil
2 whole wheat demi-baguettes, cut open
2 hard boiled eggs, sliced
arugula
Maldon Salt and fresh black pepper

DIRECTIONS

1. Place the beet in a pot and cover with cold water at least 2-inches above the beet. Bring the water to a boil over high heat. Boil the beet for 45-50 minutes until cooked through. Allow the beet to cool. Peel by rubbing the skin off with a paper towel. Cut the beet into 1/4" cubes and place them in a non-reactive bowl.

Heat the apple cider vinegar, water, sugar, salt and mustard powder over high heat in a small sauce pot until the sugar and salt have dissolved and the mixture comes to a light simmer. Pour the pickling liquid over the beets and let marinate for at least 30 minutes.

2. Drain the beets and transfer them to a food processor. Process until very finely chopped. Combine the beets and a pinch or two of salt with the room temperature butter until combined. This butter is best when eaten at room temperature.

3. Place the lentils, stock, salt, pepper and bay leaves in a sauce pot with tight fitting lid. Bring the mixture to a boil over high heat, cover, turn the heat down to low, and simmer for 20 minutes until the lentils are al-dente. Drain the excess liquid and discard the bay leaves. Set aside to cool.

4. Whisk the lemon juice, grainy mustard, dill, salt, cumin and fresh pepper in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. Pour the dressing over the lentils and mix to combine.

5. Spread the pickled beet butter on each side of the baguette. Be generous. Lay the sliced egg on the bottom half and top with a lots of lentil salad, arugula and garnish with Maldon salt and fresh black pepper. Top and enjoy!
 

BEET INFUSED MARGARITAS WITH ROSEMARY SYRUP

From Jenni Hulet of The Urban Poser

It's a new way to enjoy margaritas with this veggie! 

INGREDIENTS

2 ounces Beet Infused Tequila (recipe below)*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup or to taste (recipe below)**
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges

Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.

DIRECTIONS

1. Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of your glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.

2. In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired.

*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. Pour the contents of 1 bottle tequila into a large mason jar or container. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.

**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener (like agave or clover honey) and 2 full sprigs of rosemary. Heat 1 cup of light sweetener till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.

Read more from the April Issue and read The Art of the Snack, Just Beet It in mag

MOTHER'S DAY GIFT GUIDE

Your mom and mother figures are meant to be honored every day; however, Mother's Day is a great way to pull out the stops and we have some items that we feel are perfect to give her!  

| STOKKE® My Carrier | NOT YOUR MOM'S Apple Pie Beer | PULSE™ Personal Lubricant  Warmer + Dispensary | LOVE BUDS His and Hers Earbuds |  VINEBOX Memership Wine | TRILOGY Certified Organic Rosehip Oil | MONTELLE Gatsby at Midnight Plunge Bra + Thong | PARROT POT Self Watering Smart Pot |  

Read more from Athleisure Mag and see the Mother's Day Gift Guide in Mag

CHOCOLATE X AVOCADO

Our taste bud's worlds collide when one of our favorite choclatiers created an avocado white chocolate bar from Compartes! If you're not familiar with this brand, they are known for their chocolate fusions which turns confections on their head. Check out more of their treats on their site.

Other must haves that we suggest you check out:

VEGAN KALE

Healthy Kale Dark Chocolate

Japan White Chocolate

Matcha Green Tea

#TRIBEGOALS

Whether you have a deck, rooftop, terrace - you have to get closer to that Natural Vitamin D. Enjoy it with these must haves!

| MEI L'ANGE Bikini | MUUNA Cottage Cheese | SAILOR JERRY Spiced Rum | SYMGLASS Glassware |
 

Read more from the April Issue and see #TribeGoals in mag.

DOLCE & GABBANA AND A MEAL

This fall, your kitchens will receive the gift of style when Dolce & Gabbana releases their second collab with SMEG (they teamed up last Spring for their high fashion refrigerators). "Sicily is My Love" includes toasters, citrus juicers, coffee machines, kettles, blenders, stand mixers, and slow juicers. The designs embody Souther Italian and Sicilian folklore - lemons, prickly pears, bright cherries and floral patterns that embrace D&G's runway designs. Check out more from this collection.

GET WEEKEND READY | BAR MOGA

The days are longer, the weather is better and now you need to have the next bar on your list for upcoming happy hour, after work drinks and beyond. We suggest Bar Moga, which opens officially today! Moga is the Japanese version of flappers here in America. These stylish women were known to follow western fashion and lifestyles that existed in the 1920's. Much like in the states, they were sexually liberated as well as financially and emotionally independent women who loved jazz!

Across from Miss Lily's (if you have not gone here, then you need to add this Jamaican spot to your list) this east meets west bar as paintings inspired by moga, parchment screens, copper ceilings and ample seating. Drink wise, beverages are handled by a former Milk and Honey employee and a SakaMai chef has the kitchen covered.

While consuming, you can rest easy knowing that the Fempire is real here. The beverage director and head bartender are bot women. The wine list is sourced from all-female winemakers and a portion of the proceeds from one drink are donated to the ACLU.

Get ready for long nights here!

PHOTO COURTESY | Oleg March

SOMETHING YOU SHOULD KNOW | TAKE A TEA MOMENT

Whether you're traveling for business or enjoying a staycation - it's a perfect way to take a moment before embarking on plans. As we travel a lot, we like to have items from home to make the journey a little easier. We always have our hotel favorites such as the Fairmont Hotel in Georgetown when we're in DC! While enjoying a night's stay on their Gold Floor, you can enjoy their tea selection and honey (they have their own bee farm on their roof) or you can bring your own while you relax and decide what's next!

When you're traveling this Spring, once you settle in - it's time to have a bit of tea. As we're still waiting for temperatures to rise, a spiked hot tea is a great way to soothe your throat while also spicing up your tea leaves.

We suggest getting your favorite blend and brewing it with your favorite device (or calling room service) and add in Nautical Gin which has elderflower which adds to the floral notes of your tea as well as sweetening it with Truvia Nectar. Add these to taste.

INGREDIENTS

.25 oz Truvia Nectar
1 oz Nautical Gin
1.5 oz Kusmi Tea Tsarevna
 

KUSMI TEA

NAUTICAL GIN

TRUVIA

Read more from the Mar Issue and see Something You Should Know | Take a Tea Moment in mag

THE ART OF THE SNACK

COLLARD WRAP TACOS WITH CITRUS SLAW

From Love and Lemons

Some may feel that this is a taco, but we also think of it as a great wrap that you can enjoy your favorite proteins with an array of veggies that will make lunch a little more exciting!

INGREDIENTS

6 to 8 medium collard leaves
2 cups shredded red cabbage
2 small oranges, segmented, plus remaining juice
2 scallions, chopped
juice and zest of 1 lime, plus lime wedges for serving
sea salt
cooked protein of choice* (see note below)
1 avocado, cubed
chopped cilantro

Creamy Chipotle Sunflower Sauce:

1¼ cups sunflower seeds
1 cup water
1 garlic clove
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon sea salt
chipotle paste or powder, to taste

DIRECTIONS

1. Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.

2. In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.

3. Prepare a medium pot of salted boiling water and a large bowl of ice water. 

Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.

4. Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.

NOTES

If you use tempeh, use the cooking method from this recipe.

If you use tofu, use the cooking method from this recipe.

If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.

SMASHED CHICKPEA SALAD SANDWICH

From Vanilla and Bean

This is a great go to sandwich to enjoy that's filled with veggies, proteins and has a great tangy taste.

INGREDIENTS

For the Salad

1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1 tbs Dill Pickles finely chopped (55g )
1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
2 tbs Just Mayo or Vegenaise 28g
2 1/2 tsp Stone Ground Mustard 15g
1 1/2 tsp Apple Cider Vinegar 6g
1/4 tsp + 1/8 Sea Salt 2g
2 tsp Dill Weed fresh-chopped
1/8 tsp Turmeric optional for color and health!
8-10 grinds of fresh Black Pepper

For the Sandwich (options):

Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes

DIRECTIONS

1. Using a potato masher, rough-mash the chickpeas until most are smashed, but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

GREEN GODDESS SANDWICHES

From The Bojon Gourmet

Your greens were never this zippy! 

INGREDIENTS

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):

1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled Spring Onions (makes enough for 4 - 6 sandwiches):

2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per Sandwich:

2 slices pan bread (something with a neutral flavor)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

DIRECTIONS

Make the Mayonnaise:

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

Pickle the Onions:

In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.

Assemble the Sandwiches:

Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

HIS SPRING EQUINOX

Obviously, the Spring has us all feeling a certain kind of way with changing temperatures, longer days and more. That's more time to take your workouts outside, run errands without worrying about the weather and eating outdoors. We sat down with menswear designer, Stan Cheung to talk about his line EYSOM, how he became a designer and how he will enjoy the upcoming Spring Equinox.

ATHLEISURE MAG: Tell us about your background and how you came to being a designer.

STAN CHEUNG: It wasn’t a conventional route. I began my career in Los Angeles, working in the executive buying program for May Department Store. Up till then, the experiences I had at the entertainment studios didn’t ignite my passions, so my mentor – who was the Dean of the Business School at USC – recommended that I pursue retail. He was right. It clicked. I fell in love with buying menswear. Back then there was a lot of autonomy in this role. You could take risks. You could be creative with buying assortments. But my experiences were cut short when Federated merged with May, and so my life took a turn and I moved to New York to work on private brands for Macys. 

New York City is where I really learned about the design world. My buying experiences in L.A. were a good fit for brand strategies in my new role. I quickly transitioned into product development after Macys saw my talent in this area. 

Working on multiple Macys’ brands led me to source factories all over the world, collaborate with them to create collections that resonated across Men’s, RTW and Children’s. I became fascinated in thinking, not only about fashion, but also about the white space and what would appeal to each brand’s end consumer.

Everyone knows New York is fast paced, which I loved. What I loved less were the long and weary winters. I longed for the L.A. sun. I came back to So Cal to take a role as creative director in the fast-fashion business. I led a design team that created collections for many of the largest U.S. retailers. In the business world of Juniors, you’re bound to create collections non-stop, and at some point you eventually burn out. That’s what happened to me. 

I took a short sabbatical to re-center. I spent a lot of time working on myself, both spiritually and physically, lots of meditation and workouts. Unable to find the right gym clothes, I decided to make them myself. With luck and good timing, I got a push through the Axe/Esquire Mentorship, and so EYSOM was born. 

AM: Tell us about EYSOM.

SC: EYSOM is truly a concept and collection that’s been brewing in my thoughts for over a decade. I’ve always been a workout fanatic. I take as much pride in my workout clothes as my “work” clothes. I found it so perplexing why it’s always so difficult to find great gym shorts. Men can find great jeans, fitted blazers, and the best dress shirts with much less effort. Why don’t the same rules apply to workout clothes?

EYSOM stands for “Exercise Your State of Mind”. The name itself is really about the journey to find balance between the body and the brain. In the logo, we used the M for Mind to reflect the sign of the heartbeat to show this connection as a symbol of feeling good — inside and out. Wellness today includes physical and spiritual wellness — we are much more conscious today of this wholeness feeling. We want integrity and totality in all that we do. 

The company really started from this emotion of wanting to offer men some thing better and different. I wanted to use really beautiful, yet technically functional fabrics. I wanted to create a line that was tailored, sporty and elegant at the same time. EYSOM is all about effortless designs that make you feel good when you put them on.
 

AM: How did it feel to have John Legend pick your brand to be included in the Axe Collective and what is the nature of this partnership?

SC: I was so honored. He’s such an amazing talent. In addition to being a style icon, he’s just an overall good guy. It was fantastic to have him be so into the brand. This encouragement gave me the extra energy to go after my vision. Had it not been for the Axe Collective, ESYOM would not have started when it did, and be where it is today.

AM: Presenting at NYFW Men’s must have been a great experience, tell us what it was like.

SC: It was such an amazing experience – it was so fast, but at that point in time, it was incredible to see the collection all come together. Now onto my third collection, it’s nice to see how the brand has evolved, but stayed true to that initial concept.

AM: You currently sell at Equinox, what's next for EYSOM?

SC: Equinox has been such a natural and organic fit. They’ve been hugely supportive of EYSOM. It has been an amazing way to expose their clients to the brand. Next for EYSOM, we are looking to organically expand in markets where there’s most interest – Europe and Asia. 

Also, I am starting to explore categories that people have been asking for. We have been asked since day one to add swimwear, including by Esquire Fashion Director Nick Sullivan. During the time the product has been in Equinox, we’ve also had a lot of requests to create a women’s line.

AM: What are the trends in menswear for this spring/summer that we can find in your line?

SC: EYSOM is always about being effortless and stylish all day, and year-round. You’ll notice our introduction into camouflage, which is a trend across all activewear, but we’ve taken a much more designer approach by playing with our signature print in a range of more sophisticated colors including sage green, brilliant navy, and red.

With the activewear trend, we also have our assortment of joggers and sweatshirts. 

AM: What are your favorite pieces in the EYSOM collection and where would we find you wearing them?

SC: Living in LA, you’ll find me wearing EYSOM about 90% of my life! I love the training shorts, because they have a tailored elegant feel that allows me to wear them in and out of the gym. I’m obsessed with the tops – usually in black, because the fabric is amazingly soft and you kind of don’t want to ever take it off.

AM: Where do you workout and what are your three favorite places to eat in NYC?

SC: I work out at Equinox obviously, but I’m also a regular at Barry’s Bootcamp because I love running. When I’m in NYC, I prefer running outdoors on the WSH or Central Park and just zoning out for miles at a time. 

I am a big food lover, especially in NYC. I think the right balance of a great workout is that you can enjoy and indulge in some great meals. My consistent go-to places would be Morimoto for sushi and Balthazar after working out in Soho. Indochine is my classic staple.

AM: With the Spring Equinox and having 12 hours of sun, how are you going to take advantage of the day?

SC: I’m obsessed with being outdoors, so I always take advantage of the LA sunshine. Hiking Runyon Canyon in the morning, enjoying the beaches of Malibu and Laguna, and of course, dining al fresco whenever I can. My favorite is The Beverly Hills Hotel or the garden at Pailhouse.

AM: What Axe Collection items are a part of your rotation?

SC: The Axe Gold Signature dry spray and skin hydrator body wash. 

Axe Gold Signature Dry Spray

Axe Gold Skin Hydrator Body Wash

Read more from the March Issue and read His Spring Equinox in mag.

BEYOND BALTHAZAR

Many of us have our favorite restaurants that we frequent. Maybe it's by our jobs, a workout studio or just a place that feels like home. You know the staff, menus, other regulars and more - but how much of an insider are you? At Balthazar, by Reggie Nadelson, looks at one of NYC's iconic restaurants in every way possible by breaking down who has been a part of its success, the staff that keeps it running smoothly, the patrons that visit and more!

ATHLEISURE MAG: The book has a number of notables that have been at Balthazar: those in the literary, acting, publishing, and culinary communities. Although you are referencing them in terms of their visits to Balthazar, it's also a reflection of a who's who in your network! In reading this book, you're also sharing who you interact with, we'd welcome an invite to your dinner party anytime. Please tell us about your background as the diversity of characters shared in this book seem to represent people you have encountered during your day-to-day or through your work as a writer. What is your background as we know that you are a writer as well as someone who has eaten at a number of restaurants - tell us more. 

AUTHOR REGGIE NADELSON

REGGIE NADELSON: I think you’ll see in the book that many of the famous people are not necessarily my friends. I do have friends who are writers and actors, but most of my friends are lawyers, doctors, editors, house-painters, teachers, not necessarily famous; just fun. I grew up in Greenwich Village in a pretty free-wheeling world. It was the 1960s and 70s, and by the nature of the time and place, there was a lot of diversity. 

I’ve been a journalist all my adult life, have worked in London and New York, for magazines such as Departures and Conde Nast Traveller UK, as well as newspapers like the Independent and the Financial Times.

I’ve written a series of mysteries featuring Artie Cohen, a New York Cop, which have been published in New York, London and translated into a dozen other languages.

I’ve travelled a lot, including to Russia, Iran, across Europe and to South America., as well as across the USA.

AM: You have eaten at so many places, why did you decide to write a book about Balthazar as opposed to another restaurant in Keith McNally's portfolio or another restaurant group?

RN: The answer to this question is the book itself. I think you’ll find the first chapter really does it best. It has long been my neighborhood place, where friends and family hang out.

AM: There are a number of anthems/themes that run throughout the book - resilience (what it means in the restaurant industry, a retail establishment in the tough NYC market, and what it means in a 9/11 - post/9/11 world), the importance and necessity of immigrants, change and adaptation, the importance of being a brand that moves into a culture and how those who are at the helm continue to manage this, honoring the past (old NY vs new), and the global perspective (how Balthazar embodies a french style while being in the bustling center of the world) - were these intentional elements that you planned to weave in the book as this is very relevant in today's world and really makes you think of the intricate fabric that we live in.  

RN: Of course they were intentional elements. I’m glad it works for you.

AM: What do you think is next for Balthazar?
 
RN: Another twenty years, I hope.

AM: You share the many faces of Balthazar in terms of the interactions that you have had with the staff and identifying those relationships that are real versus those that exist during your meal - who has become a part of your personal network from the Balthazar world where you have a relationship with outside of the restaurant's world?

RN: James Weichert, who was the morning manager, has become one of my best friends, though he has moved on to real estate development.

AM: Your commitment to writing this book was so integral to making it a phenomenal read. When you went to the oysters farm (do you like them more now), meat processing plant, winery and received your potatoes - which of these trips were your favorite and those most insightful? 

RN: Gosh, I can’t really say. I enjoyed them all so much in various ways.

AM: Soho is just as much of a character as the restaurant and we've seen the changes that have come over this area - what do you think is next for this neighborhood?

RN: If I knew, I’d buy real estate and get rich. Hard to say. More shopping. More tourists?

AM: Do you think with the unique characteristics that make Balthazar what it is - that there will be the "next Balthazar"?

RN: For me, if something is unique, it is unique. There will certainly be another special restaurant, a place that stands out. But not a Balthazar.

AM: What's next for you - what are you working on and/or what's the next book of yours we should be reading?

RN: I’m working on a documentary about ELLA FITZGERALD for her 100th birthday, which is this year.

But you can always ready my mysteries, all available on Amazon under my name.

AM: We enjoyed reading the shifts of how Balthazar evolves from day to night and the characters that move about - what is your favorite time of day there?

RN: I like the very early morning when almost no one is there, and if I’m up, very late at night at the bar.

AM: In a general week, how many times would we see you at Balthazar?

RN: In a normal week, a couple of times at breakfast, maybe once each at dinner and weekend brunch

CHEF SHANE MCBRIDE

AM: What are your top 5 restaurants in NYC?

RN: Augustine, Aquagrill, Pig Bleecker, Café Cluny, Blue Ribbon Sushi

AM: What is your perfect meal at Balthazar for breakfast vs lunch vs dinner?

RN: Lunch: cheeseburger with raw onions and frites.

Dinner: cevice to start, Steak frites or skate, then banana ricotta tart for desert.  

AM: Who are your favorite people you interviewed for this book?

RN: It would be like choosing your favorite child, but Chef Shane McBride, and Chef Eric Ripert were fun.

AM: Will you write another book of this nature - if so what and do you plan on writing another about Balthazar?

RN: I just don't know.

AM: You span the 20 years of Balthazar while being extremely current to as late as last year, how long did it take for you to research and write this?

RN: In a sense, twenty years. In actual terms of writing, about two.

AM: When you're not eating at fabulous iconic places, what's a general NY day like for you?

RN: Up around 7, out to grab a coffee, back to do some writing, out to Fanelli’s, our local bar for a late breakfast/early lunch/ back to writing or doing interviews. Maybe a pilates class. Always a long walk.

Out to the movies, occasionally the theater, or a jazz club or concert with boyfriend/friends. Or out to eat with friends, or friends over to eat here.

I always read for a couple of hours be-fore bed, usually a novel.

Favorites: Pride and Prejudice, Age of Innocence, Anna Karenina, Midnight’s Children, Portnoy’s Complaint, The Yiddish Policeman’s Union…too many to name.

Interior pictures courtesy of Peter Nelson and book cover by Simon & Schuster

Read more from the Mar Issue and read Beyond Balthazar in mag.

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.
 

THE ART OF THE SNACK | MEALS IN A JAR

Read more from the Feb issue and The Art of the Snack in mag.

POPPING IN WITH CHEFS CLUB CHEF CHRIS SZYJKA

ATHLEISURE MAG: Chef Chris Szyjka realized his love for cooking at a young age, while preparing meals for his family with his grandmother on their farm in northern Illinois. His professional career started at the age of 18, working as an Extern at the famed Charlie Trotter’s in Chicago. Looking to expand his culinary knowledge, Chris moved to Miami to attend culinary school at Le Cordon Bleu. There, he worked at the Biltmore Hotel, as the Chef de Partie for 4 years. Chris later met chef Didier Elena, a right hand to Alain Ducasse for over 20 years, at Tosca Miami and was offered a position in Aspen to help run Chefs Club in the St. Regis Hotel, and later moved to New York to open the brand’s second location. As Executive Sous Chef at Chefs Club New York, Chris has the unique opportunity to work with some of the world’s best chefs through a rotating visiting chef program, and exposes diners to signature dishes from top chefs through the restaurant’s nightly menu. In his spare time, Chris enjoys touring local New York farms and hunting in Connecticut.

What drew you to participate in COCHON555 TOUR? 

CHRIS SZYJKA: I worked with Brady Lowe before in Aspen for a pop up foie gras competition at our Chefs Club in the St. Regis there and the heritage fire in Snowmass. I’ve come to believe in him and what he is trying to achieve through the Cochon tour and jumped at the opportunity to help. 

AM: How important are competition events such as COCHON555 TOUR and Piggy Bank for the culinary community and education about heritage breed pigs? 

CS: It’s really spectacular when Chefs can help promote something as great as American family farming and whole animal utilization. These competition events are crucial in that mission and give the culinary world an amazing opportunity to work with a great product from great American farmers.

AM: Do you have a personal message about sourcing food/products responsibly? 

CS: Know your source, know your product. The only way to really have 100% confidence in your cuisine.

AM: How is it to team up with Old Spot, Heritage Farms USA? 

CS: This heritage breed is a perfect example of why we as culinary professionals need to get back to the roots of sourcing quality product from quality companies.

AM: What is your routine in selecting the whole hog dishes you will be preparing for the New Porc City event?

CS: First, utilization. I wanted to be sure that nothing goes to waste. Second, visibility. It is important to me that people can see what was used and where. Third, flavor. Thanks to the Old Spot I was given, this was easy. Every ounce of this pig was more flavorful then the last and I need to convey that through what I present. 

AM: What inspired you to become a chef? Who are some of the chefs and restaurants that have inspired you? 

CS: I grew up in the Farmlands of northern Illinois on my family horse farm baking with my grandmother and cooking with my grandfather after school. As part of 4H, I raised and sold pigs for 4 yrs. and helped out at neighboring dairy farmers as much as I could. I’ve always had a close connection with cooking and the people who make it possible. My whole life I’ve been surrounded by things culinary and it just seemed like the right path. Didier Elena, Alain Ducasse, Charlie Trotter, Philippe Ruiz.

AM: Chefs Club Aspen is truly iconic, what is it like to be Executive Sous Chef? 

CS: It’s a learning experience like no other. Every corner I turn there’s something new. We are building something really great, not just for the day-to-day customer, but for our employees as well. The chefs whom we collaborate with teach us all something different. A new technique, ingredient, philosophy, and that’s what it is all about. Bettering ourselves to better the experience.

AM: We were excited to learn Chefs Club Aspen was coming to New York City. What is it about the Chefs Club NYC that is distinctly New York?

CS: Just like NYC, Chefs Club NYC is a mix of all types of backgrounds. From  French to Asian to American to Italian and so on. We embrace all styles of cooking, modern and classic. Someone can go from little Italy to Korea town just as easy as ordering app and entrée. 
     
AM: What are some special things you have lined up for NYC Restaurant Week? 

CS: We’ve brought back our ever so popular Thai glazed short rib by Eric Anderson from Minneapolis and white Bolognese by Lachlan Patterson of Fresca Food and Wine in Boulder.

AM: Who are some of the upcoming acclaimed chefs coming to Chefs Club NYC and Inside Chefs Club that we have to look forward to for 2017? 

CS: Mid Feb. we have Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland Maine coming in to give us a New England extravaganza. First night in our PDR, then the second night a main dinning room takeover. A few days later, Chef Mehmet Gurs of acclaimed Mikla in Istanbul Turkey will be gracing us with his take on Anatolian cuisine. And in March, Chef Matt Abergel of Yardbird in Hong Kong to just name a few.

Read more from the Feb issue and Popping in with Chefs Club Chef Chris Szyjka in mag.