Read the April Issue and see The Pick Me Up in mag.
Featured The Art of the Snack
THE ART OF THE SNACK | SUSHIDELIC
Read the April Issue and see The Pick Me Up in mag.
Read more from the April issue and see The Eight Best in mag.
We love keeping it simple as we're constantly running in multiple directions. So when we had the chance to sit down with Siri Daly, Today Show food contributor, Author of Siriously Delicious, wife to Carson Daly of The Voice and mother of 3, we had to find out more about her lifestyle cookbook, dishes that are simple to make and where she eats here in NYC and in LA.
ATHLEISURE MAG: Tell us about your food background and how this led to ultimately creating your own food book?
SIRI DALY: I am a self taught, passionate home cook. I grew up where my parents were great cooks. I loved cooking with them as a kid and then as I became a mother myself and found myself in this domestic situation, as I had to feed my family every night, that led me to start my own food blog – Siriously Delicious. I started that and it kind of gave me an outlet to just document what I was making every night for myself. Through writing and garnering an audience, it became something more. I was creating recipes then all the time documenting the good and the bad. This grew over time and allowed me to be on the Today Show and it was always a dream of mine to write a book. Especially, this type of book which is a love of food with simple and approachable recipes.
AM: Tell us about the book. In terms of approaching and writing it, how is it laid out and what should we expect?
SD: It’s sort of meant to be a snapshot of what my day is as a busy mom of 3 kids. The chapters are divided into Breakfast, Lunch, Dinner, Happy Hour, Sides and Desserts. So, again it’s really about recipes that are no fuss and the ingredients are those that you probably have on hand. It’s not about sifting flour or tempering chocolate. It’s simple approachable recipes that you can easily adapt if you have picky eaters, allergies or whatever it is. It’s balanced as there are plenty of nutritious recipes and those that aren’t. It’s a real tasty approach.
AM: Do you also have smoothies and items within those healthy areas as well?
SD: Yes! We have a smoothie recipe in the breakfast chapter and mini parfaits. So there is really something for everyone – from homemade girl scout cookies to rainbow popsicles that have spinach in the green section. I definitely think that anyone can find something that they can eat.
AM: Now, does Carson have a favorite recipe that he likes?
SD: That’s a good question as I don’t know if he has a specific recipe, but there are a ton in there that he requests pretty regularly. A few of our family’s recipes are in there like his mother’s Fried Chicken – she actually passed away this year so that’s a real special one. My mother’s Rhubarb Crisp that she has been making since I was a kid. There are recipes that really mean something to my family. Each one really tells a story and I try to convey that in my writing.
AM: What are 3 recipes that you love that are perfect for Spring for girlfriend get togethers?
SD: Spring – I would definitely say, one of the Bruschettas – one of my favorite being the smashed peas and the avocado toast – peas are so great in Spring. There is a great light chopped salad in there and a pasta with arugula pesto which I just made yesterday – it’s another favorite. I love making pasta salad in the spring as you don’t want to cook over a hot stove and make everyone crazy.
Oooo there are also the rainbow pops although that’s more summer, but they are so beautiful to look at. You can eat one for breakfast and it’s really a treat. Aesthetically it’s gorgeous and makes me think of days to come.
AM: How long did it take to put this book together?
SD: When I started writing it was probably a year. I did the majority of writing over the summer which was awesome. I love to write and being able to focus on my food and my own. It was such a treat for me and you know it was really more whole life in the making. As these are recipes I grew up on like my mom’s Tuna Casserole and I made my own version of it. It was definitely a labor of love.
AM: What is it about food that you enjoy so much and when did you realize that you enjoy cooking and wanted to continue in that vein?
SD: That’s a good question. There was definitely a time in my life when I stopped cooking and not because I didn’t enjoy it, but I was a single person in my 20’s that didn’t have a ton of time and I would do the whole – come home and take out and have microwave Trader Joe’s meals.
I remember feeling like something was missing and when I started to have children, I realized how much I love to create meals for my family. That’s what I love about food. It brings people together and the kitchen is that hub in our house. We’re always around each other and we try to really make eating together a priority most nights. Even if Carson and I aren’t going to eat because we’re not ready, we sit there with the kids. It’s just that shared experience over food which I love so much. It’s also so creative as you can have fun with it and not to take it so seriously. That’s why I created the blog and the book, Siriously Delicious. You don’t have to follow recipes to a “T”, you can use your own taste buds and your own ideas to make something your own.
AM: What are 3 dishes from your cookbook that you feel are the easiest to make in terms of less prep time that a busy mom or person would be drawn to making?
SD: Definitely for breakfast, the Mini Yogurt parfaits because you can make them for breakfast and you barely need a recipe because you put the granola in the yogurt and you can customize them any way that you want. Then you can make them with your kids and they’re amazing on the go which is a huge time saver.
For dinner, I’d say that anything that is some sort of a bar situation. So, I have a big potato bar. How simple is it to bake some potatoes and have all sorts of fun toppings? You can have it for dinner and you can also have it for a party as it’s customizable, fun and different. Something we make a lot is the Crispy Chicken Paillard! It’s customizable as my son is the only one that will eat a salad and my girls, they are against green things but they love the chicken. I will serve it to them with some carrots and I’m not a short order cook because I can make one meal and it’s great as a leftover because they can be chicken cutlets. It doesn’t take a lot of time.
AM: What are your favorite chefs and what are your favorite restaurants here in NY and in LA?
SD: When I wasn’t cooking at that time in my life during college – I was watching Food Network. Ina Garten is definitely one of my favorite idols. She just makes really elegant, simple meals that are comfort foods at their best. There’s something about the way that she does it on television that is really soothing. I LOVE her!
As far as restaurants and chefs, there’s in LA – we do a lot of Mexican (can’t think of a specific chef). There’s a place in Manhattan Beach called Love & Salt. There’s a chef called Michael Fiorelli who is awesome and one of my favorites. It’s a small place, but the food there is farm to table delicious that’s simple and seasonal dishes. We just recently went to Pizzana in Brentwood which is new. I believe it’s the people that are behind Sprinkles. Ridiculously – stupid good food!
Out here, there’s a place called Frankie’s 457. Frankie is actually a good friend of Carson’s. So when we go there, he sits with us. We don’t order and he tells us what we are going to eat. But it’s always delicious and one of our favorites out here.
PHOTOS COURTESY | MEREDITH
Read more from the March Issue and see Siri Says in mag.
Read more from the March Issue and see The Art of the Snack | A Proper Lunch in mag.
Whether you're a cleanse queen or are new to the world of cleansing - this time of year makes us think about incorporating this into our routine! This month's Something You Should Know focuses on questions we have about doing your next cleanse. We enjoyed Raw Generation's range of flavors and sat down with Jessica Rosen to find out about their brand as well as what we need to know.
ATHLEISURE MAG: Tell us about the brand Raw Generation.
JESSICA ROSEN: When I completed graduate school and was starting my career a little over a decade ago, I was exhausted, sick all the time, and overweight. In 2010, I lost both of my grandmothers to cancer within six months of each other. The abruptness of this loss changed my outlook on what it means to truly be healthy.
I vowed to educate myself on nutrition so that I could help my loved ones lead long and healthy lives from then on. I began researching the role foods play in a person’s health, including how what you eat affects your weight, and I enrolled at The Institute for Integrative Nutrition to become a Certified Holistic Health Coach. While enrolled, I personally tested different ways of eating and found that a diet emphasizing raw foods, and more specifically raw juice, was the key to a healthier body, including weight loss. Weight loss is a major component, not only of how you feel about yourself, but how healthy you are.
My father and I started developing Raw Generation early in 2012 because we saw a need for convenient foods that are truly healthy. We believe lack of time, money, or convenience, shouldn't be an excuse not to feed your body what it needs to thrive. My initial goal was only to help myself and my family, but since the beginning of 2012, I've expanded my goals to helping everyone.
Raw Generation's cleanses, juices, soups, and smoothies were designed for people who want to lose weight in a healthy way without counting calories, keeping track of points, or spending hours in the kitchen. Using whole fruits, vegetables, nuts, seeds, and spices, without any preservatives, chemicals, and artificial ingredients Raw Generation is creating the highest quality products to help anyone lose weight, have more energy, feel better, and be healthier.-
AM: How important is including a cleanse in your diet?
JR: At a minimum, I aim to cleanse once every three months. From time to time it is good to give your body a rest from the stresses of everyday life. Juice cleansing is a good way to:
Give your digestive system a break so your body can heal and repair itself quickly
Feed yourself pure nutrition that your body can absorb immediately
Help your liver and kidneys detoxify your body
Give your body what it needs to slim down and have more energy
AM: What happens during a cleanse and why should you do it?
JR: Toxic build-up is often the cause of weight gain and disease in our bodies. Dietary cleansing draws out these toxins, allowing for inner healing and a healthier, slimmer you. Cleansing approaches the body from a fundamentally different perspective than calorie-restricted diets. Instead of counting calories and eating less, a proper cleanse is comprised of eating nutritionally abundant foods so that the body can purge toxins and wastes that accumulate in organs and weigh us down.
Cleansing is a prime way to jump-start a healthy program or a tremendous way to boost an existing healthy program. No matter which type you choose, you will see very real benefits in your body, from weight loss to clearer skin to more energy to better sleep.
AM: How can someone cleanse in a healthy way?
JR: Ideally, cleanses should be done at a time when there is minimal stress and physical demands. Your body will be hard at work detoxifying, and so it’s best if you are able to rest and take it easy throughout. However, if you have an athletic, active lifestyle, you can still do a cleanse! The key is, you should be sure that your daily caloric intake is adequate and that your cleanse contains a source of plant-based protein to support your body’s demands.
It’s also essential that you ease into a cleanse so that it is not a shock to your system (and you avoid unpleasant detox symptoms). In the days prior, you should eat lots of whole, plant-based foods, avoid dairy, grains, fried or processed foods, sweets, artificial creamers & sweeteners, soda, & alcohol, and drink LOTS of water.
Cleansing is NOT fasting.
An ideal cleanse should involve adequate caloric intake to sustain regular daily functioning, while at the same time, encouraging the body to eliminate toxic waste. This can be done in three different ways, each with varying levels of difficulty - juice cleansing, smoothie cleansing, or an all raw food cleanse (that also includes the juices and the smoothies).
Various Ways to Cleanse Your Body:
Juice cleansing is traditionally done for a shorter duration of time and promotes fuller cleansing at a quicker rate, while still being nutritionally sound if juice from leafy greens are a significant portion of the cleanse.
Smoothie cleansing is usually easier to sustain for a longer period of time, and also promotes full cleansing, just at a slightly slower rate. As long as dark, leafy greens are included in a good portion of the smoothies, this is also nutritionally sound for longer lengths of time.
Raw Food cleansing would include juices, green smoothies, and a wide variety of fruits, veggies, raw nuts and seeds to ensure adequate nutrient intake. This can also include healthy teas and other superfoods. This type of cleanse can be the most satisfying because there are a lot more options.
AM: What are the various cleanse options that Raw Generation has available and how do you know which one is right for you?
JR: Skinny Cleanse - Our most popular cleanse option, providing 6 cold-pressed juices a day. It’s perfect for everyone who wants to jumpstart a healthier lifestyle and shed a few pounds fast. However, if you select the Skinny Cleanse you should be sure to do it at a time when you have minimal physical demands.
Protein Cleanse - A great option for those who want to detoxify without giving up their everyday level of physical activity. This cleanse has 3 cold-pressed juices and 3 protein shakes for each day, so you can stay energized and build muscle throughout.
Skinny System - Both a cleanse AND a long-term meal plan. It’s perfect for anyone who has a larger appetite and needs something to fight off savory cravings, providing 3 cold-pressed juices, 2 savory soups, and 1 protein shake for each day. The addition of fiber will help sustain your appetite and fight junk cravings.
Soup Cleanse - Our lowest sugar, highest fiber cleanse option. Great for anyone who is watching their sugar intake and prefers savory flavors to sweet. This cleanse gives you 3 soups and 3 cold-pressed green juices each day.
Keto Cleanse - Our newest product was designed for people who are already on a keto diet and want to detoxify, OR want to kick off state of ketosis. This cleanse is high in healthy fats with minimal carbohydrates. This is a great way to neutralize the unhealthy acidity that occurs if you are eating a diet that is particularly rich in meat and dairy while still maintaining ketosis.
PHOTOS COURTESY | RAW GENERATION
Read more from the March Issue and see Something You Should Know | Cleansing in mag,
THE PERFECT CAKE
The Editors of America's Test Kitchen
Penguin Random House
Creating the perfect cake is not a bad skill to have under your belt (or you may have a friend who wants to showcase his/her skills). The Editor's of America's Test Kitchen have created the ultimate guide to classical, modern and whimsical cakes. These creations are definitely those that are Instagram worthy and
perfect for whatever brunch you might be thinking of hosting when friends come over.
In addition to a dizzying array of cakes that are available - cupcakes are included! Cake education also introduces you to topics that incorporate mix-and-match layer cakes, frostings, and fillings. Essentially, whatever cake you have been dreaming of creating and/or eating can be found in this book.
With Spring Holidays as well as functions with friends and family that are particular to your group, you'll find that this cookbook is an essential for all of your baking needs.
LED ZEPPELIN: ALL THE ALBUMS, ALL THE SONGS
Martin Popoff
Voyageur Press
This coffee table book focusing on all things Led Zeppelin, breaks down their music track-by-track, album-by album with all the details and secrets that fans of the band will truly enjoy.
Enthusiasts will enjoy hearing the roots of the band's creation which was formed with two London studio musicians at the top of their game and two bar-band musicians that would ultimately create the legendary group that would also set the formula for modern rock 'n' roll bands as we know it today.
The four members created 9 studio albums with 81 tracks that were a complex mix of blues, psychedelia, rock, folk, and country.
Martin Popoff, a respected veteran music journalist takes us on an indepth look at the band from their creation, the recording process, historical context and an introductory essay into each song that explores the intricacies of each song.
Fans will enjoy learning about song details that include running time, instruments played, engineers and studios.
THE FLIGHT ATTENDANT
Chris Bohjalian
Random House LLC
One night can change your life and Chris Bohjalian's novel focuses on a flight attendant who wakes up in the wrong hotel,
in the wrong bed with a dead man and she has no clue what happened and how she got there!
We're introduced to flight attendant, Cassandra Bowden who has had a number of hangovers and blackout moments. When she wakes up in Dubai next to a man that she finds to be dead, she doesn't know what to do but try to go back to her life as if it didn't happen.
Cassandra lies and joins her team to get back to the airport, lies to her team as they continue to travel to Paris and again when she arrived in NYC with the FBI inquiring about what happened. With so many lies, Cassandra can't come clean with the truth and begins to wonder what really happened. Did she kill him or did someone else?
The thriller focuses on life at forty thousand feet and focuses on memory, alcohol, the consequences of addiction and ultimately murder far from home.
Read more from the March Issue and see Bingely Books in mag.
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.
It seems like snow has been an interesting challenge over the past few weeks and this month, Athleisure Mag editors decided to take a roadtrip to Vermont courtesy of our friends at BUICK to try out the BUICK Regal TourX, a crossover that has the dynamics of a car while having the versatility of a SUV.
The 5 hour drive to Woodstock, Vermont allowed us to enjoy a number of luxury amenities that included OnStar access, OnStar 4G LTE Wi-Fi Hotspot (essential for doing laptop work and
keeping our phones connected when we started to get into spotty coverage areas), plenty of USB ports, SiriusXM Radio (we loved Lithium, the Pearl Jam and Beatles channels), and navigation that kept us aware of accident areas and re-routing us as needed.
We're all about storage as we had a bit of equipment with us from camera gear, outfits for the slopes, snacks and more. The cargo space was quite substantial and as we drove into the night,
the illumination of key areas on the dashboard was a great way to keep areas lit.
While in Vermont, we stayed at the Woodstock Inn + Resort, which was a quaint resort that provides easy access to Woodstock Inn Nordic Center (we took the opportunity to go Snowshoeing), as well as a number of other mountain resorts such as Killington Ski Resort. Our room had a fireplace, as well which was a homey touch and there were attendants available to
start the fire if needed. In our downtime, we took advantage of our stay at the Woodstock Inn enjoying fine dining at the properties' Red Rooster and Richardson's Tavern, which had a
number of savory comfort foods and well-made cocktails. We also enjoyed our fill of basketball games as we're in the midst of March Madness!
There were a number of common areas with fireplaces that continued the woodsy vibe of this resort from the lobby, cozy nooks as well as a library that gave guests a number of places to connect with friends, family and other guests. We dove into chapters of Re-Engineering Humanity over hot toddies.
We explored the town of Woodstock, which had a number of churches, historical sites and covered bridges that highlighted the New England town.
When we added the trip to our calendar, we knew that we wanted to explore a few areas and decided to make a pit stop on our way home. Interestingly enough when we crossed Vermont's state line into Massachusetts, we saw the exit for the Naismith Basketball Hall of Fame in Springfield, MA. With March being the month of one of college's biggest tournament's, NCAA March Madness we decided that we had to make a stop here.
The Naismith Memorial Basketball Hall of Fame is in honor of Dr. James Naismith, a physical educator who invented the game at the age of 30 in 1891. He wrote the original basketball rule book and founded the University of Kansas basketball program. He was the first Kansas Jayhawks' Coach (1898 - 1907) as well as the school's Athletic Director (1919 - 1937). Prior to his death, he saw the game become an official Olympic event in the summer games of 1936, the birth of the National Invitation Tournament (1938) and the NCAA Tournament (1939). At his tenure at Kansas, he would coach Phog Allen who later became the coach for Kansas for 39 seasons. He would also coach Adolph Rupp and Dean Smith.
This building is home to more than 300 inductees and has over 40,000 square feet of basketball history from NCAA teams, NBA, interactive exhibits and live clinics. Visitors can see signed memorabilia, sneakers, plaques, uniforms and more that have a place in Hardwood History.
It was a great weekend checking out the car, snow sports and paying homage to the inception and heritage of basketball.
Read more from the Mar Issue and On the Road with Buick in mag.
JUST ADD SAUCE
America's Test Kitchen
We've been fans of America's Test Kitchen for a about a year now! You may know them from their TV show and now you can recreate their meals. In this cookbook, they focus on over 175 modern sauces as this is one of the essential and most creative elements of any meal!
These sauces include those for vegetables, drizzling on steak, curries, and stir-frying noodles. With just a few of these elements, your dishes will take on new flavors and interest in your meals.
With the power of creating these simple
sauces, there are also 100 recipes that you can pair them with. Sauces include dressings for salad, herb sauces, Teriyaki Stir-Fry sauces, molés, relishes, yogurt sauces, curries and more.
A home cook's must, this cookbook will bring a new life to preparing fresh made
meals or even giving leftovers a twist that makes it a favorite dish for a second night in a row!
RECIPES FROM AN ITALIAN BUTCHER
Phaidon
The Silver Spoon Kitchen
We're in that time of year where comfort food is very much so on our minds as we continue through the winter and get teased with spring (and sometimes summer)
weather. The team at The Silver Spoon Kitchen shares an array of savory and authentic dishes that ensure that you will be able to make a number of mouth watering
Italian meat dishes that are perfect for roastng, stewing and braising no matter the occassion.
Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well. Your vegetarian friends don't need to feel left out as in addition to meat focused dishes, there are side dishes that are veggie based which become the perfect pairing for any meal. This book also includes tips that focus on American, British and Italian cuts of meat.
CLODAGH LIFE-ENHANCING DESIGN
G Arts
Clodagh
Clodagh is known for her timeless and responsible design. She has helmed a number of award-winning, commercial and residential projects, including Miraval Resort and Spas, W Hotels, and Equinox Fitness Clubs.
A Clodagh designed space is a serene and indulgent experience. Her design aesthetic is based in that although clutter undermines serenity; however, minimalism shouldn't be self-denying. Ultimately, her style can be defined as "life-enhancing minimalism".
As a believer in integrative medicine, she embraces both ancient and cutting edge methods in an effort to comfort not only the body but also the soul. Her design practice incorporates Feng Shui (she is an early adopter). In addition, she includes chromatherapy and biophilia into her projects as she believes that good design supports well-being and transforms people's
lives.
With international acclaim, Clodagh Design projects and products are illustrated to showcase her life's work.
Read more from the Feb Issue and see Bingely Books in mag.
Read more from the Feb Issue and see The Art of the Snack | Comfort Foods in mag.
Sometimes the highlight of the day is Lunch! We have some must have items to jazz up your lunch as well as tasty treats that you should keep an eye on for a pick me up or for when you're relaxing.
Read more from the Feb Issue and see #TribeGoals in Mag
For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!
We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.
ATHLEISURE MAG: What are some of your favorite things about this competitive event?
CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.
AM: Do you regularly compete in food competitions?
CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.
AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?
CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.
AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?
CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.
AM: Do you have any personal messages about sourcing foods and products responsibly?
CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.
AM: What inspired you to become a chef?
CFG: I like to learn about different cultures through their food.
AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?
CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.
AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?
CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!
But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.
AM: What is the difference between the Flagship and the Taquerias?
CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!
AM: What are some of your favorite things to eat and drink personally?
CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.
AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?
CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.
AM: Who are some of the chefs and restaurant that have inspired you?
CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.
AM: How do you give of your time? Do you have charities/philanthropies that you participate in?
CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.
Read more from the Feb Issue and see Cochon555 2018 in mag.
Around our offices, we've been fans of sake for years and we enjoy it beyond our sushi lunches and dinners. As we always have some on hand and have had a number of Sake in a Cups while we were in Tokyo, we wanted to know more about how this drink can be paired with a number of celebratory situations that you would typically do with wine or champagne. We chatted with Timothy Sullivan, Sake Expert and an ambassador to Hakkaisan to find out more about this rice wine.
ATHLEISURE MAG: Tell us how you became an expert on Sake and what is it about this particular category that sets it apart from spirits and wines.
TIMOTHY SULLIVAN: I discovered premium sake about 12 years ago while having a sushi dinner in Manhattan. On a whim, I decided to splurge and order a high end sake to pair with the sushi.
I was blown away with the pairing and fell in love with sake on the spot. I started a sake website a few months later, UrbanSake.com, to record my experiences and misadventures learning my way around the sake world. From that point on, I studied and learned all that I could and tasted as much sake as possible to train my palate. In 2007, I had my first trip to Japan and visited my first sake brewery, and in 2010, I left my previous day job and began working full time in the sake industry. Sake education has become my passion and my career!
Sake is unique. It's complex production method is not used to make any other kind of alcohol. Premium Sake is gluten free, vegan, free of sulfites, and tannins and has a much lower acidity
than wine. In addition, sake is much richer in amino acids than wine or beer, allowing "umami" flavors to come out in many sakes.
AM: What is your role with Hakkaisan as an ambassador?
TS: My role as Brand Ambassador for Hakkaisan is to travel around the US and internationally and introduce not only Hakkaisan sake, but to teach about sake in general as many places as I can. To achieve this, I hold events for consumers such as sake tastings or pairing dinners, but I also work with restaurants and wine shops to do staff trainings. I work hard to clear up as many misconceptions about sake and I am so lucky to be able to meet with people all over the world and talk sake!
AM: You do a number of Sake talks here in NYC - what is your purpose in doing them?
TS: Yes, as a matter of fact, my next talk is coming up Feb 7th 2018 at the Japan Society. I'll be giving a lecture and slideshow about my recent experience of living and working for one year
as a sake brewer at Hakkaisan in Niigata, Japan. I hold lectures as often as I can to get people interested in sake. As sake becomes more and more popular with the mainstream consumer, I feel that education is of vital importance.
AM: Are the rules of pairing red and white wine with various meats and meals applicable to sake as well?
TS: Sake is quite different from wine, so most of the rules you may have heard about wine pairing (red wine with meat etc) do not apply to sake. However, I have heard one rule for wine pairing that totally fits for sake as well. Matching the weight and intensity of the wine and dish is a good rule of thumb. The same general guideline goes for sake. If you are eating a dense and spicy Japanese curry, a light and silky daiginjo sake may not be the best bet. Reach for a more full bodied, rice-driven junmai sake instead. The body and weight will stand up to the
curry much better!
That being said, it is an open secret in the sake world that sake is generally much more forgiving than wine when it comes to food pairing. This is because of the lower acidity and comparatively milder flavors. I encourage my students to experiment when it comes to food and sake pairing. It's fun and you never know what you'll discover.
AM: With Valentine's Day around the corner, many want an alternative to popping champagne - what is a great sparkling sake that should be considered?
TS: The Japanese sake industry is upping their game when it comes to sparkling sake. Years ago, sparking sake was not taken seriously and viewed as something very low alcohol, cotton
candy sweet and marketed to women in frosted pink bottles. Times have changed and many really good sparkling sakes are coming onto the market. Hakkaisan also makes sparkling sake. In the US market now, we sell our Hakkaisan Sparkling Nigori sake. This is a cloudy type of sparkling sake with a full 14% alcohol. It has a hint of sweetness up front, but overall has great balance and a bright acidity on the finish to cleanse the palate. This is the perfect champagne alternative for those who want to offer their guests something unique.
AM: When friends are coming over what is the perfect sake to pair with a charcuterie and cheese platter?
TS: When I hear "charcuterie and cheese platter" my mind immediately jumps to warm sake. Now, I am not talking about cheap, scalding hot, mass market sake you may have tried as a shot in college. I mean a gently warmed premium sake. When the serving temperature of some styles of high-quality sake is slowly raised, the texture becomes a touch richer and the umami and savory characteristics in the sake really come forward. This is a magic pairing with the meaty flavors you can find in charcuterie and the salty/creamy flavors of the best cheeses. I personally recommend Hakkaisan Tokubetsu Honjozo as a great example of a versatile type of premium sake that is great served either chilled or warm. When chilled, the Honjozo tastes dry and crisp, when warmed, it becomes ricer and more savory. Try warming your sakes to around 115˚F for maximum flavor.
AM: When you're bingeing on Netflix shows, what's the perfect sake to unwind with while enjoying solo?
TS: I have a special sake to recommend for this one. That fateful night back in 2005, when I ordered that premium sake at the sushi restaurant, the sake I tried was actually Hakkaisan Junmai Ginjo. And 12 years later I represent the brand! I can honestly say this sake changed my life. Hakkaisan Junmai Ginjo is the perfect sake for sipping with Netflix. The taste is a textbook
example of the regional style of Niigata, where Hakkaisan brewery is located. It is smooth, lightly dry and super clean with a crisp, refreshing finish.
This type of sake is easy drinking and does not tire out your palate. Some people describe the taste as being as crisp as a mountain stream, but I go one better - my nickname for this sake is "magic water". Pour it into a wine glass, start binge watching 'The Crown' and enjoy.
AM: Sake is for more then just sushi - what would you suggest for Taco Tuesday?
TS: I couldn't agree more! Sake pairs with so much more than sushi. Tacos can have some spice to them, so I love to recommend a bit of a bolder style sake to stand up to that. The type of
sake we call "nama" fits the bill perfectly! Our Shiboritate Nama Genshu is an unpasteurized sake giving it a fresh and vibrant edge. This sake is also undiluted with water, so the ABV is a full 19%! This Nama Genshu sake is as close as you can get to drinking unprocessed sake right from right from our press. It's bold and rich while still being fresh and balanced. The perfect
foil for Mexican fare!
Read more from the Jan Issue and see Something You Should Know | Sake in mag.
When you're working off site (whether that be out of your office, home office or co-working
space), we have some items that we suggest that you take with you to keep the workflow moving!
| MILKADAMIA Unsweetend Vanilla Macadamia Milk | SMASHBOX Be Legendary Triple Tone Lipstick | THE DAILY EDITED Overnight Bag | PALMER'S Coconut Oil Formula with Vitamin E Hand Cream | PRIMAL KITCHEN Dark Chocolate Almond Bars, Chocolate Hazelnut Bars, Coconut Cashew Bars and Macademia Sea Salts Bars | DAY DESIGNER Daily Planner White Marble |
Read the Jan Issue and see In Our Bag | Working Off Site in mag
Throughout the years, there are a number of dessert trends that come and go. But we love that the macaron continues to be a fun treat that we enjoy tweeting and has a number of twists. We have selected some of our favorite ones that you should order for your next craving.
Red and Gold Macarons
COURTESY | Rosie's Dessert Spot
We think of macarons as sweet treats but they don't always have to be sweet - some can be savory or a mixture of the two such as these.
Citron Vert Caviar Macaron
COURTESY | AACOOK
We think that those in St. Louis are pretty lucky to have the Tipsy Goat for macarons. Even if you don't live in the area, you can order from their extensive menu.
Assorted Macarons
COURTESY | The Tipsy Goat
Basil is more than the perfect accent to your favorite pasta dish. It pairs well with icecream as well as this macaron recipe which mixes it with strawberries.
Strawberry and Basil Macarons
COURTESY | Debug Cooking
Read more from the Jan Issue and see The Art of the Snack | Macarons in mag.
Last year we enjoyed being media sponsors as well as attending Cochon555 which takes place across the country but has a stop here in NYC. Cochon555 is a regional culinary competition that has 5 Top Chefs, barkeeps and sommeliers, distillers, brewers that come together to benefit a charity. This premium food, wine and spirit live-event includes a feast that incorporates all the senses. A central focus is to create awareness about buying, cooking, shopping and donating food that is delicious, safe and honest to those enjoy it. You can still purchase tickets to this event, here in NYC which will take place Sunday, Jan 21st at SECOND floor (849 6th Avenue New York, NY 10001) in midtown and watch this video to know more about those that are participating.
This year, Cochon555's competing chefs include Bryan Hunt of Temple Court, Marc Murphy of Benchmarc Restaurants, Fabian Gallardo of La Esquina, Matt Abdoo of Pig Beach and Ginger Pierce alongside Preston Madson of Jams by Jonathan Waxman. One week prior to the event, each chef receives a 200-pound heritage breed pig sustainably sourced from DeBragga, New York’s Butcher®, Dogpatch Farm, Heritage Foods USA, The Piggery, and Autumn's Harvest Farm to create a maximum of 6 dishes for competition. This event becomes a decadent tasting that showcases heritage bred pork with perfect beverage pairings.
In order to win, the chef's menu must win over 20 celebrity judges with the “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork”, New York City, will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th. In addition to the judging and tasting of the menu, there are beverage competitions that also take place during this time. Punch Kings, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with the heritage pig.
See our food editorial of last year's Cochon555 coverage
Placing the spotlight on “knowing where your food comes from", each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and Silent Auction to benefit charity. This year’s headlining all-star butchers are Erika Nakamura and Jocelyn Guest from White Gold Butchers. Together with gifts from chefs, sponsors and John Boos & Co., they will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of a transparent “open-source agriculture”.
The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.
Although tickets are still available with general admission starting at $130 and VIP tickets (early admission + exclusive access to cocktail competition and allocated wines and spirits) at $200, we are giving away 2 VIP tickets to this event which provides you early access to the event at 4pm (whereas general admission tickets can enter at 5pm).
Follow and tweet @Cochon555, @AthleisureMag and tag a friend that you would like to join you at Cochon555. We will accept entries until 5pm EST on Wed Jan 16th. A winner will be randomly selected later that evening.
Hendrix: The Illustrated Story was released this fall on what would have been the rock icon's 75th birthday. This is the first fully
illustrated book that shares his life and the legacy of one of the greatest of all time.
Although the rock guitarist enjoyed the global stage for under 4 years, he is known for his innovative and imaginative interpretation of blues and rock. His work inspired guitarists and music loves across
time and genres.
In this book, Seattle based music journalist
Gillian Gaar delves into the guitarist’s upbringing, his military service as an Army paratrooper, his role as a sideman on the chitlin’ circuit, his exile in the UK, and his eventual reemergence in the US and the fame that followed until his untimely
death in 1970. Featuring design as lavish as Hendrix’s music and carefully curated photography, posters, picture sleeves, and other assorted memorabilia, this is the ultimate Hendrix book experience.
Author Afshin Shahide is no stranger to Prince as he had documented Prince's One Nite Alone tour, Musicology Tour and was also his cinematographer as well as photographer. During Prince's last 15 years of his life, he was his closest photographer
and is the only one to have shot the legendary 3121 private parties in Los Angeles that became the most sought after invitations in Hollywood.
With a foreward by Beyonce Knowles, Prince: A Private View is a curation of his work that showcases Prince's life. The book includes never before seen imagery from candids, intimate, concerts and more. In addition, the book includes captions that
talk about the moments in his life from those that are personal, witty, and present an insight into one of music's talented and legendary entertainers.
Sunday dinners are known as a great tradition to bring friends and family together. Southern LIving revitalizes the
tradition in their new book by Cynthia Graubart, award winning author.
Over five chapters and 50 dishes (appetizers, salads, sides, drinks, desserts),
Cynthia shares an array of Sunday Suppers which are delicious and easy meals without any stress. The great thing about this meal is that it doesn't have a set time, can be casual
or formal and can be in any location. Whether you're trying a new recipe or one that has been passed down from one family to the next, it's a cherished time.
In addition to recipes, there are menu-planning ideas, cooking tricks, tips for stocking the pantry, decorating the table and additional tools to host the perfect dinner.
Read more from Dec Issue and see Bingely Books in mag.
Throughout this month, we will share a number of ways for you to get a fresh start. A new year means focusing on what matters to you in order to have an effective change. Earlier this week, Jenny Craig launched their new program, Rapid Results - an innovative science-based program that leveraged the body clock's natural circadian rhythm to help optimize metabolism and accelerate weight loss.
We know that when we work out, our trainers or books we have on hand tell us that studies show that the body's cells contain biological clocks that allow a unique pattern on a daily 24-hour cycle - a natural circadian rhythm of light and dark that is matched with the body's natural awake and sleep patterns. When your body works in tandem with this circadian rhythm, optimal weight management and metabolism are more likely to take place.
Most importantly, this program divides the day into two segments, a nourishment period and a rejuvenation period. During the nourishment period, members eat six times and choose from chef-crafted and nutritionist-designed meals. There is no counting, cooking, or meal prep and the daily menu is based upon appropriate nutrition for healthy weight loss. Throughout the nourishment period, Rapid Results provides more calories when your metabolism is burning the most calories.
The rejuvenation break plays a critical role in the weight-loss plan as a reset time. Research demonstrates that the rejuvenation period, which includes sleep time, allows the body's cells to rejuvenate and regenerate, boosts the immune system, manages appetite and hunger, helps preserve muscle mass, decreases the risk for dementia, as well as enhances mental alertness and mood. A key benefit of the rejuvenation period is that body fat, especially belly fat, decreases while muscle mass is maintained. This reduction in belly fat decreases obesity as well as the risk of type 2 diabetes.
Check out our Dec Issue
When you grow up in a creative family, you get to try your hand at a number of things to find out what works for you. Gia Mantegna grew up in the industry and has been acting since she was a kid, is a singer and in addition to her roles, can say that she has been able to spend quality time on set as a fellow actor with her dad, Joe Mantegna in the nail-biting series, Criminal Minds.
We sat down with Gia to talk about how she got into acting, what it's like to be on Criminal Minds, playing dramatic characters with a twist, her new show that is available now on CW Seed, what's going on with her music and some of her go to places in LA as well as when she's here in NYC.
ATHLEISURE MAG: When did the acting bug hit you?
GIA MANTEGNA: I started acting at a really young age in school. I think I was about 11 when I started theater and that’s kind of where I got the bug. I had obviously grown up in the business
because my dad is an actor.
AM: We’re huge fans of him!
GM: Yeah, yeah me too! Growing up around that environment and being in that industry it was just something that was second nature to me. And I was like, "when is it my turn?" Being the second born child and always wanting attention, I was known for having this personality and having a need to be heard. The only outlet for that was to sing and to perform - so that’s how it started. Then after doing theater, I started working in film and going to TV and auditioning. It hasn’t stopped yet – knock on wood.
AM: What are some of the roles that you have been in?
GM: My first big gig was a Christmas film called Unaccompanied Minors which was a film directed by Paul Feig. He did Bridesmaids, The Heat, Ghostbusters (Kristen Wiig and Melissa McCarthy) etc. That was my introduction into really working in Hollywood. It was such a great experience working with Paul and the cast. That was a fun role for me and I have done a lot of
spots on TV.
I’m really drawn to the darker roles naturally. I am a positive person, but I love those really weird roles. I did a role on Perception where I played this girl who swallowed knives and it was a strange one, but I loved it. Now comedy is where things are going for me which I also love because it’s harder and comedic timing is hard to do. The dramatic roles come easier to me but
comedy is where I am falling into and where the world is going, it’s nice to laugh a little bit.
AM: How much has your father been an influence on your roles and how has it been also appearing on Criminal Minds with him?
GM: YES oh my gosh. I can’t watch Criminal Minds – I live alone with a cat!
AM: When we travel, it’s always on as a marathon and we get sucked in, but we have to have a buddy and the lights on to watch it!
GM: Oddly enough, I never worked with him on the show. When I first auditioned for the show, I was 17 there was a different actor playing my father and I never had any scenes with him. Then one day, the writers came to me with an idea where my character came back with Aubrey Plaza’s character as they wanted two strong female characters to come back to shake up the
team. Aubrey and I came out to do it and I didn’t have any good dialogue with my dad, but there was this scene where he pointed a gun at me which was really exciting as that is always fun to work with a family member holding a gun in your face. I mean when is that going to happen? Hopefully not. But it was great because I have worked on a number of shows, but Criminal Minds – that cast is such a tight-knit group, they’re a family. They get along and it’s
been running for so long which is a testament to how great it is to be able to step into that show for a few weeks. It was the greatest gig in the world and to be able to hang out with my dad for a bit. The character was fun too as she was psychotic!
AM: Tell us about CW Seed and how we can watch it?
GM: A lot of networks have digital platforms as I think that they are trying to compete with Netflix and things like that. CW Seed (shows you can catch: Riverdale, Original Dynasty) is CW’s answer to that. It’s their digital platform where they create new media and they also run shows that have already been out on the website. You can watch on their website or their app.
Our show, Life After First Failure has myself and Breanne (who plays my best friend on the show), we received the script and we loved that there were two strong female characters
shaking things up – we fell in love with it. We did 3 episodes in Portland and CW Seed ended up breaking it up into 6 episodes - to make it more palatable for the audience.
The way it seems to be going is that it’s all about quick easy content for quick gratification. At first, I was a little disappointed, but it’s the way that things are going now. I like longer episodes, but the younger generation is easily bored and when they’re bored, you lose your audience. But the character was so much fun to play and it was different and new. Honestly, it was one of my favorite people to play.
AM: Is there a second season coming out?
GM: In a perfect world, yes – the hope was that the network would see that there was a strong response to it – but they’re kind of new. So a lot of it has been left to us and social media has really helped in terms of campaigning for the show. We definitely want to come back to do more episodes – right now we’re not sure so we want people to watch and tweet to request more episodes.
AM: We know that you are also a singer can you tell us about how you started that and what your plans are?
GM: I was always singing at a young age. My parents threw me into everything soccer, piano, saxophone etc. Singing stuck with me – my sister and I took lessons at a very young age. Both of my parents have a musical background and it was just one of those things that I always kept in my back pocket, but I was too scared to use and then it got to a point that I really wanted to do a show so I got a producer and a band and we put it together with a show at The Whiskey in LA. It was so great, but there aren’t really any plans as I was starting to work on an album and then acting picked up, but it's always something I go back to. Right now, I record things and sell them to shows and just kind of do it as a hobby.
AM: What is the genre?
GM: It ended up being a rock show when I was at The Whiskey. But the song I’m most proud of, ‘I Won’t Wait’ it’s alternative/electronic. It has a cool vibe to it as I’m inspired by Banks and Tove Lo - just I love that electronic ease and fun. But when I get back into singing, I want to do a lot of oldies covers as I listen to a lot of 70s music. I love Top 40, but I’m inspired by that era. I have been listening to a lot of THEM (Van Morrison’s old band) lately and I thought it would be really fun to do a lot of covers of music that my parents grew up with as that's what I listened to growing up.
AM: What is your personal style when you're going out for brunch versus when you're having a night out?
GM: It doesn’t change – it’s always the same – I’m all black everything – it makes doing laundry very easy. I always dress for winter or fall – I wear Doc Martins all the time, I live in them. I love skinny jeans and a baggy sweatshirt on top. I love jewelry which allows me to go a little crazy and I love makeup! My sister and I went to makeup school just for fun and my sister was really into it – she has autism and is really high functioning, but my parents didn’t want her to go alone so I went as her pal and I ended up loving it. I love playing with makeup looks and it taught me what I could do with makeup – so it’s all about the accessories.
AM: How do you take time for yourself in the midst of your busy schedule?
GM: It’s interesting as an actor, you’re your own boss and there is going to be downtime so you’re always trying to stay proactive. I do piano as much as I can to stay with my music.
I do meditate - big meditator. I tried running for 5 mins. - it was horrible, but I really love yoga. There is a huge yoga culture in LA - which I know is everywhere as well. But I have been doing
yoga for so long that I just do it on my own and I just do it in my trailer. Now that I have this amazing cat in my life, I love meditating and doing yoga at home. I don’t do any high impact – I
don’t. I can’t do it because I have this really weird jaw issue which is a severe form of TMJ where I have to get injections in my masseter muscles. So when I do anything high impact the stress goes to my neck and my face and then I have to go to the Chiropractor and it becomes this whole thing. Everything is low impact and easy – I walk a lot and although LA is not a walking town, I live in West Hollywood so I can do that.
AM: What charity/philanthropy do you do?
GM: Because my sister has autism, I have always been involved in that as it has been a big part of my life and to give back to the community. My family and I do not support Autism Speaks as they have paid celebrities to do endorsements which makes sense, but many don't know what they're talking about and funds have gone to the CEOs and very little of the money is going to autism research. More grassroots organizations is where we go and my dad does a lot of work with veterans so anything that involves them and the military, I am all about it. Autism is big for me and there isn’t one that I champion specifically.
AM: What's on your playlist?
GM: I’ve been listening to a lot of THEM, Van Morrison, Bob Dylan – I went to a concert of his last year and it was so great. I just really love him. Let me grab my phone out. I love Tove Lo and Banks of course. A lot of oldies - OH - Roy Orbison - he's the best for the holidays - I really love his stuff and I have been getting obsessed with Chris Isaak again. OH Tom Jones is my
go to when I'm getting ready, I go to Spotify, put in Tom Jones and listen to everything. It gets crazy and my dad makes fun of me and asks, “why do you listen to my music?” I love it and everything coming out lately now – it’s cool to vibe out to in the background, but I don’t connect with it and it’s not inspirational to me.
AM: When you're in LA, what's 1 place you work out, 1 place you eat at 1 place you shop? What version do you have for that here in NYC?
GM: The answer to most of those questions is home, home, home haha. In NY, I go to McSorley’s Old Ale House - I was just there last night with my mom and my sister. So only in NY
would this take place, we met these two guys where one had just broken up with his wife and one with his girlfriend and they wanted to recreate this picture that they had taken when they were with them at the same bar a few years prior! One ex was blonde and one was brunette and we re-created the picture.
In LA, people are very "don’t talk to me," but in NY it’s so different and they were from Orange County. It was hysterical and the picture was identical and I even arranged everything on the table the same way. McSorley's is my go to.
In LA, I go anywhere although there is this cool Australian bar called The Eveleigh. Serafina just opened in LA so I love that – they’re on Sunset. I work out at home in LA so I just go outside as there is so much hiking you can do and I want to try boxing. For shopping, I am all about ASOS – they have great stuff, affordable and they always have black options. In NY it’s anywhere.
I’m obsessed with shoes, so any shoe store. I love Opening Ceremony and I love Soho in general. Evolution is here and I love them, we have something similar in LA called Necromance, but I haven’t bought anything. Where am I going to put taxidermy squirrels?
My God mom has a store in Toluca Lake near my parents house called Pergolina and she has these beautiful taxidermy animals which she gets from Necromance. Her store is where I get my jewelry and I wear these bracelets all the time. But I’m not a big shopper – I’m an eater – I love to eat. My mom has a restaurant in Burbank called Taste Chicago.
AM: Wait we have heard of Taste Chicago!
GM: I know a lot of people think that it’s my dad’s, but it’s my moms!
AM: Which one is from Chicago?
GM: Both – my whole family is from Chicago and here. We’re here because one of my family members just bought a house in New Jersey. We’re the only ones in LA. We needed to bring Chicago to LA.
AM: So what are we ordering at Taste Chicago?
GM: Chicago dogs, Sicilian Pan Pizza, Deep Dish, Italian Beef, everything – it’s hard core. You don’t go there to get a salad, you go there to work! But I actually prefer NY style pizza haha but I go there for the Italian Beef.
Read more from the Dec Issue and see From LA with Love, Gia Mantegna in mag.