GET READY FOR GOVERNORS BALL

As we continue to get back into our previous flow, we’re adding a number of things to our calendar such as Governors Ball which takes place Sep 24th - Sep 26th at Citi Field in Queens, NYC and they’re celebrating their 10 year anniversary! Although getting a 3 day ticket is no longer available, you can still get GA single-day tickets for Fri. and Sun. This year, it’s bound to be a great music festival as some of the highlights for Fri includes performances by Billie Eilish, Portugal The Man and Leon Bridges. For Sun, Post Malone, 21 Savage and Burna Boy will be among those hitting the stage! You can also purchase the After Dark shows as well! For those attending, make sure you download the app so that you can be looped into stage times of your favorite artists. In addition, you can find out the COVID-19 protocol health policy that will take place during the festival.

While enjoying your favorite artists, we like that there is a sense of what it’s like to enjoy your favorite eateries in NYC! We’ve been obsessed with Taqueria Diana, DŌ Cookie Dough Confections and Sweet Chick for years and these are just a few of the eateries that will be on-site during this festival. Whether you’re looking for vegan, vegetarian, savory, sweet, beers, etc - you’re bound to find the flavor that you’re looking for. You can skip the lines by ordering on-site via Grubhub to pick up your order at their locker station!

Read the latest issue of Athleisure Mag.

9DRIP | JORDAN ANDINO

Read the JUL Issue #67 of Athleisure Mag and see 9DRIP | Jordan Andino in mag.

9LIST ROUTIN3S | NYESHA ARRINGTON

Read the JUL ISSUE #67 of Athleisure Mag and see 9LIST ROUTIN3S | Nyesha Arrington in mag.

A JOURNEY OF DISCOVERY WITH NYESHA ARRINGTON

Storytelling comes in many forms that take place with food as a medium. It especially resonates with us as you get to know something about the chef, share an experience with others and even learn about the culture that it is derived from. We took some time to talk with Chef Nyesha Arrington about her culinary journey as well as cheffing in a TV landscape. We were first introduced to her on BRAVO's Top Chef Season 9 Cheftestant and since then, she has appeared on a number of shows from Food Network's Tournament of Champions and Guy's Grocery Games to name a few. This fall on FOX, she will be on Next Level Chef alongside Gordon Ramsay and Gino D'Acampo as each of them mentors a recruited group of talented chefs. We talk about her culinary journey, the power of identity, her health journey and being her authentic self wherever she goes.

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

CHEF NYESHA ARRINGTON: Well, I honestly feel like being a chef and being in the food space is really something that was always part of my life journey and it was definitely written in the stars before I was born. It’s something that has always been a passion of mine and it’s not something that I had to learn how to love, it comes very naturally to me. Sharing, the idea of nurturing and celebrating people and artists and Mother Nature as a whole, is kind of what is my grounding force in terms of craft and career.

AM: What was your culinary journey in terms of where you trained and kitchens that you worked in?

CHEF NA: The first kitchen I worked in was a restaurant called Jiraffe which was in Santa Monica. I was an intern there for about a year and I was there while I was going to culinary school in 2001. From there, I went to another restaurant called Melisse a 2-star Michelin. I was there for a long time and after there, I went to a 3-star Michelin restaurant called The Mansion which was helmed by Joël Robuchon and he was the Chef of the Century and has the most Michelin stars. He’s a legend to say the least! I worked for him for a few years and then I moved to the Virgin Islands and I was there for a year and that’s when I had my first Executive Chef job which was an interesting experience to meet people that are not of your same background. It was a challenge and it really taught me a lot of leadership skills and how to motivate people that aren’t of the same background as you. From there, I moved to Hawaii and I was there for about a year in Maui. But that’s when Top Chef called and said, “hey Nyesha, you’ve been on our radar.” So, I did Top Chef and that’s what sparked my venture into TV land and cheffing. That was back in 2012 for Season 9. All the while, prior to that it was about laying down that foundation and groundwork to being a good chef and learning technique. It was about learning how to be a food person I guess you could say.

I did Top Chef and I did a few other shows. One was on Food Network that aired shortly after that and that’s kind of the large brush stroke of the journey!

AM: That journey is amazing. We’re huge fans of Top Chef and have had the pleasure in including their stories in our issues from Chef Brooke Williamson, Gail Simmons and Richard Blaise to name a few. What was it about that community as your Instagram shows how you are involved with so many people from there. What was it about the show that made you want to align your brand with what they have going on?

CHEF NA: I think that at that time, I was seeing people in the food space that were on TV. I think that because I grew up in a sports background and I played soccer in high school soccer, I was playing softball in the very early stages of my life when I was 6 years old until I was 13. My dad was the coach of my softball team and I think that those early stages of my life, playing on a team, being part of a squad so to speak and for sure being competitive, really resonated with me in terms of life skills and brain development. The idea that you can be on a team and win, that’s what drove me to do Top Chef because ultimately I can still hone my craft in this kind of aesthetic. I’ve slowly started to accept the fact that I am a competitive person and not so much against other people, but myself! I like to be a person that is a growth mindset person who loves to put out their best. It’s what drew me to it. I hadn’t actually watched the program – maybe an episode or two but there are some really die hard Top Chef fans out there. I wasn’t one of those people because I was living in real life and cooking in real life. Then I went on the show and did the competitions. It was awesome and a great experience and being part of the Top Chef community is amazing. It definitely helped launch my brand if you will. I remember, this is when I was at my first Executive Chef position at the time and people were coming to the restaurant. Sales were doubling and people recognized who I was as a character and they would come in and say, “you were such a class act, humble and gracious and fun to watch.” You know, it was super cool and an amazing experience to feel that. I had never been recognized before and it was really fun.

AM: Shake Shack is an office favorite in our studio. Tell me about the collaboration that you had as well as your line of sauces that you are releasing separately from this eatery.

CHEF NA: I did a collaboration with Shake Shack earlier this year with a sauce that I have called Aisoon Sauce. We do very limited editions of the sauce and it’s inspired by my grandmother and she’s a Korean ingredient and essentially, it’s a grilling sauce so you can use it on vegetables, meat, a soup base or a vinaigrette base. It’s an all purpose, all around Korean-inspired sauce that was inspired by my grandma.

AM: That’s really interesting and how does your background as an African American and Korean Chef inspire the foods that you create?

CHEF NA: You know, it’s interesting because I come from a French fine dining background in terms of the kitchens that I have worked in and is very influential in how I approach technique. So that’s an interesting way to look at cooking as a whole. It’s either driven by ingredients, where you source them and also technique. So, my background being African American-Korean, I grew up with a lot – let’s say from, 0-6, being influenced by my grandmothers food from the Korean side very traditionally and a lot of foreign flavors. That’s what I saw as that’s what she cooked and it was very traditional. Then, after she passed away, being influenced by the other side of my family was huge! My dad’s side is from Pass Christian, Mississippi, I’m a 3rd generation Angeleno – but on his side, there was a lot of Hot Water Cornbread and delicious Southern style cooking and those are the foods that I grew up eating.

Life is a journey and it’s all about learning. Right before the pandemic, I did this dinner and it was the first time that I explored a menu that I felt was truly a form of self-expression. It was a very Afro-Korean inspired menu and that was super cool. My style is very global. I draw from an inspiration of Los Angelos being my terroir – I cook very seasonally and I try to cook what Mother Nature is celebrating at that time so right now it’s stone fruit, corn, chilis and eggplants which are things that are eating very well and I think that that’s important to be in this sort of idea of a circadian rhythm and our planet has a pulse and there’s a time when she’s giving us things based on a temperature and climate that is going on. That ethos is based in my cooking and I don’t know if that is even being rooted in my race. I think it’s about celebrating the human race and that’s what drives my cooking which is so very unconventional because what you see is chefs that are Mexican are making Mexican food and those from China are making Chinese food and that’s not how I am approaching food and it’s so interesting and something that I have a lot of conversations with internally because the idea of identity and how the world sees you and how you receive and perceive the world! Anyone can be their own individual and it’s like for me, my inspiration in cooking is that it transcends the idea of ethnicity and it’s really about human connection and that is my favorite ingredient and that’s what draws and drives my passion for connectivity. Food happens to be that media for me and food is that form of self-expression. It’s also a form of nurturing and for me that’s what drives me and that it is an art. It’s not art on the wall but it is a craft and it can be applied to anything. The idea of something being someone’s craft, it’s a lifelong journey of discovery. I love to share that with people and my food from that lens. I know it’s long winded, but I wanted to be able to articulate that.

AM: I like this answer. As a Black Co-Founder of this magazine and as a fashion stylist, when you’re talking about fashion, I don’t style from a Black background, I have a luxury meets high/low meets Boho aesthetic which is also vibing off of the person and the project that I am working on. I love if you have a pair of sneakers and pair it with an exotic top and making this visual texture experience. That’s not me necessarily being Black, it’s just me loving what I love and mixing it together to tell that particular story.

You’re probably the first person that I have spoken with that in talking about how they approach their food, it’s not based on the background that you’re perceived to come from per se. I love that food storytelling much like in style which has visual texture and storytelling can have those same roots and thought processes. People do need to understand that the experience you are giving others doesn’t always have to come from a prescribed place of an actual experience that you have grown up in and that one can assume that your dishes are going to be collard greens and ham when you want to share another experience entirely.

CHEF NA: I’m telling you man! It’s so nice to have this open and honest conversation about this. I have to tell you that it has been a real reckoning of learning how to explain that because that is how I feel and I have to assume that not everyone knows where I am coming from and so I have to say the words and to hear from yourself as a POC to explain that theory behind art and the vibe – that is the true art of the craft. The whole collard greens and things like that, the thing is that’s such an interesting dialogue because I don’t think that I’m doing a disservice by not cooking the ancestral food, I’m Black everyday – you know? It’s about the lens of an artist! It’s also, I’m a woman so those two things, I have to be frank because when people ask me in interviews all the time – “what’s it like to be a woman in the kitchen, tell me about your Korean background,” – that specifically because in 2008, that’s when my first PR piece came out for me as a brand and as a chef. They talked so much and it stuck in the media and I’ve been seeing it for the last 17 years that the conversation is, “Nyesha Arrington Korean and Black,” and I’m like, ok yeah but I don’t know. It’s interesting to see what sticks and now after all of these talks about inclusion and I’m like, “wow, what’s really going on?” I’m an artist at the core of my being and that comes from my father who is my best friend. He is the best human that I know who happens to be my dad. He’s just an amazing person who has such a universal perspective about life, well read person, he puts himself in other people’s shoes all the time and he would give an ant a piece of food. The guy is an angel and I’m just so grateful for him and I just try to make my family proud with my cooking and things. So this whole Next Level Chef, it’s going to be a huge pillar in my life and I think it just puts a different outlook on cooking, sharing that in the media space and it’s going to be so powerful you know?

AM: I have to say that your scope on identity is a conversation that everyone needs to have with themselves and others especially when it comes to those that have management and people so that they can understand understand how you want to be presented and they’re in step with your vibe. Because if it can’t be articulated to them and they can’t embrace that this is who you are, what it means, etc it’s tough because you will continue to see that disconnect from them and those that reach out to you as the message isn’t being properly placed.

CHEF NA: It’s becoming –

AM: A fight.

CHEF NA: Yeah man and I’m just leaning into it. I think before, I didn’t know and as life happens, you just collect the data and as humans that is who we are. We are literal expressions of what is happening to us. Our duty is to celebrate the past, have the life experience and then carry that into the future because at the end of the day, we’re all storytellers – what else do we have? We’re telling stories and we’re trying to continue and share that. It’s interesting with the integration of tech – it’s fascinating!

AM: For sure!

From what we've been reading, your show Next Level Chef is an interesting concept and has a range of dynamics that make it unique in the food genre. Tell us more about this!

CHEF NA: Basically, probably 6 months ago, I went to guest chef on Gordon’s MasterChef. I went in and I did a dish and this dish which is so ironic because Gordon worked for Joël Robuchon. I did too. I made the classic Robuchon potato and he was – I can’t even tell you. He was standing off to my right and I was cooking and doing the potato and demoing it for the 4 cooks in front of me. The task was for them to recreate it. As I’m doing it, I can feel Gordon’s energy emanating off of him and vibes are real. What words couldn’t tell me, he pictured himself in me on the line and that was the energy that I was receiving and it fed me and I was like, wow this is so cool! Someone who worked for the same chef as me, who’s doing the TV life and is the #1 chef monetarily.

As a 17 year old girl on the line, I found this very early on when I was at a 2-star Michelin restaurant and it’s challenging to say the least. I remember saying to myself, “Nyesha, you need to push and work your ass off to eventually get out from behind the stove.” Because, I saw very quickly that if you don’t create options for yourself for growth, you get stuck and I never wanted to be that. I always had a big dream. I say that because when I did some research, Gordon Ramsay was always one of those people that’s doing it right and scaling properly in terms of brand building and all the things. In that moment when I was cooking the dish, it was just so cool to see a set and by that time, I had been on many sets – but to see a set driven by a chef was just a whole new world. It’s not a random producer who’s like painting this dream for the crew to recreate. It’s a kitchen and it felt like I was on a real kitchen again.

I did the dish, was on the show, left the set and Gordon basically came running out and was like, ”hey, who are you?” and shook my hand. My heart was pounding and he hugged me and tears just fell out of my eyes. It was a beautiful moment because I felt safe and I knew that this guy sees me. We shared that moment, his assistant was there and he was like reach out to her and they actually did! So how it came about was the Executive Producer who was there that day, we started talking and he asked me what a show would look like for me. It’s just like what I said to you, celebrating people, storytelling and I’m saying this more and more and leaning into it – I am not a conventional chef and I shouldn’t try to shove my circle into a square peg, let me be a circle and that’s ok! It’s pretty cool and empowering. They saw my authentic self and they asked what spoke to me and I said, the idea of mentorship, coloring outside of the lines – knowing the rules for sure, but being an artist. We had a few chats and then he reached out and said, we have a show called Next Level Chef, he gave me the premise and let me know that it would work well for me as it would be mentor based. I would have a small team of 5 and Gordon would have a team of 5 and we would mentor these chefs to win $250,000 – life changing! I am so freaking excited to say the least! I am so stoked and I can truly make an impact on people with just sharing. We’re looking for a 3rd judge and it’s going to be so cool.

AM: Before we let you go, in prepping for this interview, when looking at your IG, which is a great way to get some insights, we know that fitness is important to you. We noticed that you have worked out with Lacey Stone and we have featured her a few times here at Athleisure Mag and we love her vibes! She just has an authenticity and when I talked with her in person, I connected with her in so many ways and found myself just opening up and being vulnerable with her. She truly cares about her craft and just has a love for people.

CHEF NA: Um you freaking should be, I just had dinner with her a couple of days ago and it was the first time that we had actually hung out without working out. I have to be honest. She really changed my life and I want to pay her mad respect right now. In 2019, I joined her squad camp. Girl, this is real facts right now and it was a real epiphany for me. I was surrounded by strong, badass, kind, vulnerable, authentic humans and it literally changed my life and the idea of strength. Strength shouldn’t only be associated with masculinity and I had never been led by a strong female. The way she conducted her program, her professionalism, her classes, she’s a very present human – it changed my freaking life. I had only been led by European males so I think that in the background, I had only associated strength and ego from that perspective because how else is a European male supposed to lead me other than by what they know, you know? It’s toxic actually because there is a lot of that in my field. So to be lead by that and quite frankly, I have lead like that early on because that is what I was taught. So it has been a process of unlearning.

So when I went to her bootcamp girl, it changed my life! I was the most fit – that was pre-pandemic and now I’m the strongest that I have been in my whole life. I did her class yes and I started out with her 2019 and I lost 22lbs and gained a ton of muscle and it really kickstarted my healthy lifestyle. She’s doing these outdoor workouts on this cool tennis court and she was like, “girl, you’re strong AF and I want to come out and workout with you now!” So, she’s going to come out to my gym which I am going to mention in my ROUTIN3S because it is my favorite!

IG @NyeshaJoyce

PHOTOS COURTESY | Nyesha Arrington

Read the JUL ISSUE #64 of Athleisure Mag and see A Journey of Discovery with Nyesha Arrington in mag.

ATHLEISURE LIST | PJ BERNSTEIN

Classic Jewish Delicatessen, PJ Bernstein Deli, opened in 1965 on the UES of NYC and is currently owned by The Slobodski Family since 1983. Current owner, Russian born Alex Slobodski was originally a cab driver who found refuge on his time off to enjoy the foods at this deli which reminded him of his home. He would also bring his family and when there was an opportunity by Mr. Bernstein for him to buy the restaurant as he was a loyal customer, he did so! The traditions of this eatery continues as Alex's son Steve and his grandson Eugene have taken over the operations and expanded by incorporating a delivery service as well as providing outside seating.

Known for their whopping pastrami sandwhiches like "The Classic Reuben" to homemade soups like the "Triple Delight" (consommé with beef kreplach, kreplach, matzoh ball, fine noodles, and carrots) and of course there are a number of classic staples of a Jewish Deli: homemade soups, stuffed cabbage, chicken liver pate and home gefilte fish. There are also vegetarian and vegan options that are available as well.

In addition to coming for favorite comfort foods and enjoying a filling bite, there are also popular dishes to enjoy as we continue to navigate the summer. The team at PJ Bernstein suggests that you enjoy some of their popular dishes right now includes cold summer borscht and a classic pastrami sandwich with a cold beer. It's also a great place to have a turkey or a corned beef sandwich.

In addition to being a neighborhood favorite, this deli has noted it's also been a been a go-to spot from Lucille Ball, Liza Minelli, and Mel Brooks and two James Bonds, Sean Connery and more recently, Daniel Craig. Their fans are also noted to have included David Copperfield, Marisa Tomei, Cuba Gooding Jr., former NYC Mayor Ed Koch as well as current New York Yankee Outfielder Giancarlo Stanton.

PJ BERNSTEIN DELI

1215 3rd Ave

NY, NY 10021

PJBernstein.com

IG @PJBernstein

PHOTOS COURTESY | PJ Bernstein Deli

Read the JUL ISSUE #67 of Athleisure Mag and see ATHLEISURE LIST | PJ Bernstein in mag.

CELEBRATING FLAVORS WITH CHEF ERIC ADJEPONG

When we connect with a master chef, they take us on a journey exploring their voice through food. Chef Eric Adjepong was a finalist on Season 16 of BRAVO's Top Chef and competed the following season on Top Chef: All Stars LA. He brought West African cuisine and its stories to the dishes he created and ultimately to millions of eyes. He has continued to serve as a judge or guest host/judge on a number of programs including Top Chef: Amateurs and Food Network's Battle of the Brothers (Bryan and Michael Voltaggio) on Discovery+.

His passion for his Ghanian American heritage has led him to participate in a restaurant concept in Ghana as well as launching flavorful food in his newest project with AYO Foods. We delved into his culinary point of view, his background and how important it is to share it with others.

ATHLEISURE MAG: We have enjoyed seeing you on Top Chef as well as a number of other programs. When did you first fall in love with food and when did you realize that you wanted to be a chef?

CHEF ERIC ADJEPONG: It started at a very young age for me around 6 or 7. I was enamored by chefs on cooking shows growing up – Julia Child, Yan Can Cook and I thought it was super, super cool to use fire and to create food. Watching my aunts, uncles and mom especially making food and just seeing that super power and I still think it’s a super power watching them cook to make a meal, which makes everyone stop what they’re doing and come to the dinner table. I have always admired that. I think that’s when it started for me and I’m lucky enough to have parents that fostered that.

AM: Before we delve into some of the projects that you’re involved in, we find it interesting that you have a Masters in Nutrition and you have cited that Chef José Andrés inspired you to do that. What was it that he was doing that lead you on that path?

CHEF EA: Definitely, I went back to study for my Masters in 2012 and a lot of that was spawned by the work that Chef José was doing with World Central Kitchen which was right around that period of time. It was fascinating honestly. I had my Bachelors in Culinary Nutrition so I had already gotten into it. Knowing better and doing better with my food and to be able to go full circle with what I started with, I wanted to be able to present myself as a one stop go-to kind of shop so to speak for food, anything regarding nutrition and culinary. I went to England and studied for about a year or so and it was a lot of fun and an awesome experience. I got to go to Ghana and I got a huge understanding of a global climate – what people are eating, how they are interacting with one another and that was an awesome experience for me. I think that a lot of that experience, the ideas, thoughts, inspirations and what I learned there has influenced me today.

AM: Can you share your culinary journey?

CHEF EA: I’m born and raised in NYC. My family came from Ghana in Kumasi. I was the first person born in the US from my family and I think that that gives me a unique perspective from the food that I cook and everything that I kind of do, it’s woven into me not just the food, but the culture, the way that I greet my parents, greet the elders, the way that I dress – it’s just all West Africa. It just so happens that I fell in love with cooking and have been able to bring to the forefront the food of the diaspora in a way that I think is unique to me, but also super authentic to the flavors to the places that I get my inspiration from.

AM: It was great seeing you on Season 16 of Top Chef as a finalist and then coming back for the next season for All-Stars in LA. What drew you to want to be part of that community which has such a dynamic platform to be involved in. How did you connect into it and you continue to be involved as I know you’re Top Chef Amateurs as well.

CHEF EA: I think it was just my admiration for the franchise even before I got in on my season. I was just a huge fan of the show period. I remember watching in culinary school and was just enamored by the talent and different characters coming out. I knew that if I was ever lucky enough to get on, I wanted to be able to celebrate West African culture as much as possible. I don’t know how it happened to be honest, it was kind of a blur, I was telling my now wife about it when we went out on a date. She helped me to apply which was cool. I did a tasting for them which was awesome and I was expecting a call months later or something like that. They called relatively quickly in a day or so and that just got the ball rolling. It’s an awesome fraternity and network that I love being a part of and not only in my season, but I can reach back to seasons past and it’s the same for those in the future. Even for the chefs that were in their season from Portland, you’ll have those folks reach out that want to do something like a collaborative dinner or to ask a piece of advice – how you handle certain things when it’s their time to be on the show. It’s a pretty huge community and I think it’s pretty cool to have Gail, Tom and Padma close by and you can reach out to them. They’re also ultra supportive as well to all of the chefs. They do a great job on the franchise to support all of us.

AM: From the Portland season, it was great to see one of the episodes focusing on West African foods. Thinking back to your season specifically, it was the first time that we remember seeing this brought forward. You really introduced us to a number of foods that we hadn’t been aware of and now are things that we have been able to eat by you presenting it in your dishes every week. Why was that so important to you to be able to include that in your repertoire of dishes that you were making?

CHEF EA: I knew going in that when I got the green light and I knew I was going to be cast, I had studied Modern American, Modern Italian, French and I knew that I could have gone that route. I think that if I had stayed on that line of thinking, that I could have been weeded out and I wanted to present something that was 1. very second nature to me and 2. that I hadn’t see on the franchise as I was such a fan. In 15 seasons, I hadn’t seen anybody cooking food from the continent of Africa really in a forceful way. So I figured, why not me, why not now – it was a great opportunity and I hit the ground running. I served a Raw bay scallop with Ghanian shito honey glaze, pickled shallots and celery garnish and it was super spicy and flavorful. They had no idea what was going on in their palette but they kept asking me to just keep cooking and I found myself in the finale cooking the same food, telling the same stories and I thought, I could really win off of doing this. I didn’t but I think in the long run, it boosted the profile of not only myself, but for the food of the diaspora.

AM: Absolutely and for those that are not familiar, what are the spices and foods that are indicative of West African foods?

CHEF EA: It’s a lot of warm spices and dry spices like cinnamon, nutmeg, clove, star anise which is used quite often. Rosemary and thyme are huge and really we celebrate flavors and a lot of what is naturally grown in the area and in the region. So peppers, they come from literally everywhere and we use them in a variety of ways. Ginger, habanero, garlic, peanuts, plantains are huge. A lot of dried and fermented fish which we use essentially to what’s readily available. The sun is a great preservative and something that we can use to preserve and ferment and we do that often. It’s a great way to bring out strong and unique flavors in our food. I would say that that is pretty much the calling card and you will see that throughout the diaspora and the Caribbean with the use of cassava and plantains in South Africa, the use of corn and hominy here in the American South with jambalaya and gumbo which means okra – all of these little dishes which go back to the African diaspora in West Africa.

AM: Those are great points when you’re looking at the impact diaspora from a culinary standpoint. We were going to ask you how that affected the foods of the regions.

CHEF EA: Massively. One of the dishes that we’re presenting with AYO is Waakya and it’s a classic rice and beans dish. I call it the OG of the Peas and Rice dish because you will see this variation all throughout the diaspora because you’ll see it in Jamaica, parts of the Caribbean islands, a pretty popular rice and beans dish pretty much everywhere in South Africa and you’ll see it in Haiti. I’m really excited to talk about that and it’s really about the ingredients that we use. The peanuts, the plantains, the cassava and using those in really unique ways. You have to think that when people were being enslaved, they tried to grab what they could and to work with what they had. They braided rice in their hair and took what they could to the New World. They made use of what they had and whatever they couldn’t find or weren’t used to they adapted to what was readily available to them in the new land. You’ll see different variations of a very similar dish with a slight ingredient change and that happens all throughout the Caribbean as well. We use the scotch bonnets, it’s heavy and I think those traces are something that I like to be able to do and to celebrate as much as I can.

AM: How did the partnership between you and AYO Foods come about and what made you decide to introduce the two that will be coming out?

CHEF AE: Pretty organically funny enough. The founders Perteet and Fred Spencer of AYO Foods had reached out and they saw everything that I had been doing and very seamlessly, it was like an easy puzzle. They were pretty much preaching the same gospel that I have been doing if that makes sense and they have been pushing this food forward to get it into the grocer’s frozen and hot sauce aisles. I’m doing nutrition and a bit of fine dining. So the synergy was there and then making it work was something that we had to figure out, but I’m happy that we did be ause not only is the food really good and delicious but the branding is vibrant just as West Africa is. They have done a phenomenal job from beginning to end and I’m happy with the Chicken Yassa dish that we have which is beautifully braised chicken thighs and a rich roasted garlic and ginger sauce, a lot of onions, lemon juice and mustard and it’s cooked down to a beautiful jam with this jasmine rice. Waakye is the rice and peas dish. We have a red rice cooked like a sorghum millet leaves so it leaves this beautiful earthy note with a nice magenta color and we add a little coconut oil, roasted garlic and we season that and serve it with a really delicious sauce. It’s super traditional in terms of how the food is presented and is served, but as far as how it is shown, when you look at the box it’s so eye catching and catches the vibrancy of the plate – I really love what they did with it.

AM: Do you foresee that you will do additional dishes with them? Do you have a list of foods that you would like to add in down the road?

CHEF AE: I would actually! We’ve been able to kick things off without a hitch and have already started talking about collaborating on another dish or two or a sauce. For now, we’re focused on the Waakye and the Yassa and bringing these two dishes out as hard as I can. We both have a really strong effort to do that and I think that when people catch onto that wave, then we’ll definitely open the floodgates with a lot of dishes.

AM: In support of these 2 dishes what will you do in terms of driving awareness? Will you be doing IG Live or things of that nature?

CHEF EA: Yeah, anything that we can do to generate this like an IG Live, Zooms as those are things that people are normally doing to kind of break up the monotony with food and food stories. Doing demos, I’m totally down. They’ve been awesome and we’ve been able to do culinary classes as well with the folks at AYO which has been a lot of fun. If we can continue to do that in different ways to begin talking about this food, then it would be awesome. I’m always excited to do virtual classes as I do them anyway so doing it with AYO, I think that that’s really great.

AM: True, you’re already on that front doing your virtual classes. The fact that you and your wife are doing them together, it's great to see power coupleship!

CHEF EA: It’s been great and thank you for noticing! She’s been great and it’s been awesome and there is a lot of pivoting that had to happen as I’m sure that people are recognizing from last year. Being able to do these virtual classes and my wife being around helping out as much as she can has been awesome. It’s a great way to keep things different and being inside for the past year!

AM: It’s been a long 18 months!

CHEF EA: It has been yeah!

AM: You have 2 books coming out which is insane! Are you working on them now?

CHEF EA: You’re right it’s insane and I’m in the process of doing both of them and am writing them. It was a really smart idea when it was presented to me, but I’m feeling it now and it’s a lot of work. I’m glad I’m doing it this way so that I can get it out and it helps because I can piggyback off of one book to the next one. So the children’s book is somewhat feeding off the adult cookbook. So there are little gems in there and Easter eggs that you will see throughout. It tells the fictional story of a young kid in the inner city who is dealing with identity and food very much so like me growing up. So, I’m excited to share that story. For the adult cookbook, the contemporary one, there will be a huge spotlight on the traditional Ghanian and West African dishes and inspirations from modern times to the places that I have traveled to and what I have learned in between! I’m excited to present both books which will be out next year in Oct and I’m working on them now! For anybody that is writing a book, it’s quite a process so it won’t be out until next year, but I am in the thick of it right now!

AM: Do you have additional projects going on that you’re able to share as you're juggling quite a few.

CHEF EA: Yeah maybe I should slow down ha! But I am working with great organizations and great brands just like AYO and I’m really thankful for that. I have a little bit more TV in the future with Top Chef: Amateurs, the Discovery Network which I’m really proud of and the cookbooks. I’m taking a lot of time as a father and a husband is a title which is its own time and world as well. Hopefully when things kind of settle, I can get back into restaurant mode.

I helped open up a restaurant in Ghana last year which was an amazing experience. It’s been a busy few 18 months as you mentioned, but I like to stay busy and I’m really blessed to be in this position to do what I’m doing as I definitely dreamed about this. I want to take full advantage of this as much as I can.

AM: Why did you want to be involved in opening a restaurant concept in Ghana?

CHEF EA: Yeah definitely, a good friend of mine, who runs a hospitality business that is running the restaurant, East End Bistro in Accra the capital of Ghana in the Cantonments area, he and his partner have run a really successful bar called Bloom Bar. It’s probably one of the most successful bars in all of West Africa, they have expanded and they were looking to hop into the restaurant space. We had a relationship from the Bronx and he moved outand went to Ghana and started his dream with his hospitality venture. It was the perfect moment, I was available because I was not opening up a space here, so I left.

I went to Ghana and I was there for about 8 weeks from start to finish. We opened up, and did the training. I’m definitely open to extending my reach as much as I can not only to cooking in the continent of Africa but also to anywhere that is open to good food.

AM: What do you want your legacy to be in terms of the impact that you created?

CHEF EA: Wow, I’ve never been asked that. I think it’s reputation, being a good person is #1 and something that I should always strive to be regardless of my profession or what I do in my life. I want to make people feel good and decent. That is my personal legacy. I think that career-wise, I just want to be a better chef every single day, every single year. I know that that sounds cliché but the better that I am, the better that I can be of service to people around me. Honing my skills and being the best chef that I can be, I will allow as an artist as it’s not up to me. It’s up to the masses to settle in on how impactful I have been when I pass or move on is. Hopefully, the cookbooks aid into a little of that legacy so to speak where I can have something that will be longstanding and will be around a lot longer then I will be physically. Kind of honing in and being better, will make me a happy person.

AM: How do you do take time for yourself?

CHEF EA: I am probably watching basketball when the season is on. I love watching basketball, sports, going to the gym and listening to music. Listening to music in the dark which I know sounds odd, is so peaceful to me. Listening to an album or two with dimmed lights. If I'm reading or working on something, I'm just jotting it down so that I can see. But I like some good music and some low lights which is probably the best way for me to wind down!

IG @ChefEricAdjepong

PHOTOS COURTESY | Chef Eric Adjepong

Read the JUL ISSUE #67 of Athleisure Mag and see Celebrating Flavors with Chef Eric Adjepong in mag.

THE ART OF THE SNACK | YUCO

The summer is perfect to enjoy with friends, family and your significant other. This means sitting around the table with great meals and making memories. We took some time to talk with Co-Owner/Chef Christian Ortiz of YUCO who tells us about the foods and spices of the Yucatan Peninsula and what is indicative of the region along with what he offers on his menu when you stop in next.

ATHLEISURE MAG: Tell me about your culinary background and how it led to you becoming the Chef/Co-Owner of YUCO.

CHEF CHRISTIAN ORTIZ: My culinary background has basically been self-taught. I've been cooking in Manhattan for 10+ years, in many, many different capacities. I've had the privilege of being my own boss for a bit of a while now. I think that space to grow and express myself creatively has humbled me, but also given me an opportunity to do things by my own rules. That developmental phase is a very important step in a chef, or any creative individual's trajectory. It's a massive responsibility, but if one harnesses it, and can inspire, teach, and train a team, to follow that vision, - well that's the kind of environment that makes careers.

AM: Why did you want to open YUCO?

CHEF CO: To be honest, I didn't. In the height of the pandemic, my business partner asked me if I wanted to go back into the restaurant industry, and I gave him a list of reasons why that would be a bad idea. It's an exquisitely unforgiving landscape. Restaurants are living breathing organisms that few will understand, less excel at, and even fewer master. Being independently funded, I never wanted to put an individual's investment in jeopardy. After some research and development, and several life changing bottles of wine, we agreed that we had to open up this restaurant for the sake of being able to give back to the NYC dining environment. An environment which previously had fostered so many special moments for the both of us, that had been ravished, and permanently altered by a global pandemic. There were a lot of passionate conversations, sleepless nights, lawyers, brokers, contracts, deliveries, dust, mistakes, talented team members, and dare I say a little bit of luck, but we opened. It's only been about 5 weeks, but our local regulars, and the neighborhood, have been extremely kind and supportive to us.

AM: How do you define your style of cooking?

CHEF CO: I've always viewed cooking as a privilege. A sacred bond between the guest, the ingredient, and the technique. I am just the vessel where those things come together. This allows me to transcend the notions of what a plate "should be" and hopefully, pleasantly surprise the senses. My cooking is light, yet bold. Very ingredient and technique focused. I use a lot of circles, and curves in my plating/dishes because for me it reinforces the idea of a community and sacred/divine feminim.

AM: What are the foods and/or spices that are indicative of the Yucatan Peninsula?

CHEF CO: Foods/spices - Cohinita pibil, fresh seafood, achiote, sour orange, coconut. The flavor profiles of the Yucatan Peninsula are acid, heat, and smoke. It's a bit of a multi-layered question. First there's Meso-American cuisine one has to acknowledge/understand, and then there's New World cuisine that one has to acknowledge/understand, and the influences those cultures have had on the culinary terrain. For example, the Dutch settlement in the Yucatan has led to Edam Cheese being a staple of most kitchens there.

AM: What can guests expect when they come to dine at YUCO?

CHEF CO: A truly unique dining experience unlike any other. An environment that has an unparalleled attention to detail.

AM: What are 3 cocktails that we should try when visiting?

CHEF CO: In all honesty, I would try all the cocktails. I would compare this question to asking a parent "which is their favorite child." Our head of Bar Program, Ben Wald, has created a cocktail menu that is boldly unique, but also takes into consideration the varying palettes of NYC diners/cocktail enthusiasts. And how that ecosystem coincides with our culinary program.

AM: What are 3 signature dishes that you suggest that you should enjoy?

CHEF CO: We have an a la carte menu, short form, and long form tasting menu. We're also working on doing one off menus at the Chef's counter, as we continue to build trust and loyalty with our guests.

There are a number of dishes to enjoy such as the Pan Seared Diver Scallop, Wagyu Ribeye Steak and the Niman Ranch Pork Pibil which is recommended for parties of 6-8 people and must be ordered 24 hours in advance.

AM: What are 3 appetizers that you suggest?

CHEF CO: I would humbly suggest our guests try the entire menu. Maybe not in a single sitting. The ceviche, elote soup, tacos, Crispy octopus, and mole are life changing, but I think the menu as a whole is a very transcendiary experience.

IG: @YUCORestaurant

@ChefChristianOrtiz

PHOTOGRAPHY COURTESY | YUCO

Read the JUL ISSUE #67 of Athleisure Mag and see THE ART OF THE SNACK | YUCO in mag.

BINGELY BOOKS

AFROSURF

Ten Speed Press

Mami Wata

AFROSURF celebrates African surf culture, an area that may not be as known and includes profiles, essays, photographs and illustrations. This collection of materials is compiled by Mami Wata a Cape Town surf company that believes in African surf. They source and manufacture their assortment in Africa and work with communities to strengthen local economies through surf tourism. In this book an array of voices come together from Mami Wata's co-founder, Selema Masekela along with noted African photographers, thinkers, writers, and surfers to explore the unique culture of eighteen coastal countries, from Morocco to Somalia, Mozambique, South Africa, and beyond. This coffee table book has over fifty essays, AFROSURF features surfer and skater profiles, thought pieces, poems, photos, illustrations, ephemera, recipes, and a mini comic, combined to showcase this surfing culture.

MODERN FREEZER MEALS: SIMPLE RECIPES TO COOK NOW AND FREEZE FOR LATER

Skyhorse Publishing

Ali Rosen

Emmy and James Beard Award-nominated host of Potluck with Ali Rosen on NYC Life released Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later. Ali's latest book focuses on a way to preserve food beyond canning and fermenting. The freezer is a powerful tool that really assists in the best way to meal prep and to have a dish that is available to have on hand when you need it.

In this book, she includes 100 fresh recipe for frozen foods. The assortment has healthy dishes, grain bowls, proteins that are cooked straight from the freezer as well as maintaining the integrity of flavors.

Ali breaks down her tips from proper packaging and labeling techniques while also breaking myths that you may have heard about freezer meals. She focuses on meals that stand up to the cold and you no longer have to worry about freezer burn and dishes that you can't decipher. Some of the dishes that we want to check out are Everything Biscuits, Mashed Potato Bell Peppers, Cherry Chocolate Cookies, Ricotta Gnocchi and more.

THE HARD SELTZER COCKTAILBOOK

Ulysses Press

Cassie Vogel

In the Hard Seltzer Cocktail Book: 55 Unofficial Recipes for White Claw Slushies, Truly Mixers and More Spiked Seltzer Drinks, which takes sparkling beverages that are better for you and allows you to create cocktails to make them unique. The recipes are easy to make and use some of your favorite seltzers that you and your friends enjoy. You'll see how to make Sparkling Frose, Poppin' Lemon Drops, Watermelon Sugar Slushies, One-Minute Margs and more. We think that this will be your go to resource throughout the year.

Read the JUL ISSUE #67 of Athleisure Mag and see Bingely Books in mag.

BINGELY BOOKS

DADA EATS: LOVE TO COOK IT

Rodale Books

Samah Dada

We love that Dada Eats :Love to Cook It includes over 100 meals and dishes that include plant-based Indian dishes with a twist! Dishes included in this book are generally vegan, allergen-free, gluten-free, and grain-free as she likes to utilize the most nutritious ingredients and not because she is looking to cut something out.

Those cooking her dishes will see her creative take on Brookie Pie and Chocolate Chip Tahini Cake with Chocolate Frosting, as well as One Banana Only Muffin Tops, Pancake Bread, Cauliflower Cacio e Pepe, and Masala Mac and Cheese.

By drawing on her Indian roots for plant-based dishes like Spicy Eggplant Masala and the Best Dal Ever - you'll see how she is able to make twists on these classics. We're also excited to try her Kheer, Sweet Potato Aloo Tikki, Creamy Black Lentils, and more. You'll find that this Today Show favorite has removed dairy without sacrificing flavor.

Even her desserts rely on the use of unprocessed sugars, legumes, and grain-free flours, but they still satisfy every sweet tooth as you learn how to use these healthy ingredients for maximum flavor and joy.

LET'S MAKE DUMPLINGS!

Ten Speed Press

Hugh Amano + Sarah Becan

If you've yet to add a comic cookbook to your collection, we highly suggest the creators of Let's Make Ramen! who just released Let's Make Dumplings! This easy to follow cookbook will help you in making Asian dumplings into your kitchen with sweet and savory varieties, dipping sauces, riffs and more.

Chef Hugh Amano and comic artist Sarah Becan present them in a colorful book that gives you the history of wontons to potstickers, buuz to momos, gyoza, crab rangoon, Cambodian Num Kom, folding styles, various options to cook them and flavorful fillings that can be achieved by newbies as well as those who are familiar with creating them.

MALIBU RISING

Ballantine Books

Taylor Jenkins Reid

When the 4 famous Riva siblings come together for Nina Riva's epic end of summer annual party in August 1983, the next 24 hours changes their lives forever. Everyone is excited to attend to see Nina (surfer and supermodel who is not excited for her own party), Jay (championship surfer), Hud (renowned photographer) and their baby sister. They are the children of the lengendary singer Mick Riva that we meet in Malibu Rising.

Each sibling has something that they haven't shared. By midnight the party in Malibu will be in full swing and by morning the Riva mansion will have burned down. But before that, secrets will be revealed with the copious drinks that have been consumed. The next 24 hours will show what they choose to do with their lives.

Read the JUN ISSUE #66 of Athleisure Mag and see Bingely Books in mag.

THE ART OF THE SNACK | CONCORD HILL

As the summer continues, there are more opportunities to go out and enjoy the long days with friends and family. For this month's The Art of the Snack, we talk with Owner/Chef Guy Kairi to find out about Concord Hill located in Brooklyn. He shares his culinary journey, what we should order on our next visit and what we can expect when we swing by.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF GUY KAIRI: I grew up in Tel Aviv in a family of Greek and Egyptian immigrants and food was always a big part of my life. I went to culinary school in New York and when I graduated, I kept thinking about working in Europe even though New York had a great culinary scene. I just wanted a more classic setting where I could perfect my skills. I spent some time in France, about six months since I could not afford to work for free for very long! I apprenticed in a few restaurants in Paris and a butcher shop in Normandy, absorbing whatever knowledge I could along the way. When I returned home to Israel, I wanted to put my classic training to use. My first five years were spent at a super busy bistro at a boutique hotel. I learned to work very fast in the kitchen while still maintaining the quality of food. This was a good first part of my career and made it easier to take a step up to fine dining. Then I heard about a Japanese chef coming from the UK to open a restaurant in Tel Aviv, also in a boutique hotel. It was a very interesting project as it took 13 years to renovate the building. A real passion project from a guy from London who wanted to have his favorite London restaurant, Dinings, in the hotel. [I actually was connected with him through some friends in the art world, his art dealer was my friend.] It was a complete switch from French to Japanese, like starting from scratch. The whole approach to the experience was completely different so I immersed myself fully into the process. Usually, to be a sushi chef, you need 7 – 10 years of training but the chef said I would be ready in 3 years. By the end of my time there, I was able to execute the menu at a very high level. I did learn that you can make amazing things in a small space. All it takes is to be adaptable, creative and have a skillful hand. By the time I was in my mid-thirties, I knew sushi was not my passion. My real passion is more connected to cooking with wood and live fire with a clear connection to nature and what’s going on around us. I was always drawn to the sea and seafood. My focus became more about cooking simple preparations but using the best ingredients. I’ve also worked in San Sebastian and was very inspired by my time there.

AM: How would you define your style of cooking?

CHEF GK: For me, it all starts with the ingredients, which is then backed up with Japanese techniques and classic French preparation.

AM: What led you to become the chef/owner of Concord Hill located in the Brooklyn?

CHEF GK: While I was in cooking school, I bartended in the West Village. Over the years, I kept in touch with the owner and whenever I came back to see what was happening in NYC, we’d meet up. I was scoping out what it would take for me to open in the city. He co-owned this restaurant with two people I used to work with but it wasn’t really working out. He was torn between closing or selling, really whatever came first. For me, coming from a foreign country, having a place that was plug and play was the best option. I had already lived in Williamsburg and it was natural for me to come back. Concord Hill provided me with a good platform to do what I wanted without having to build a restaurant first.

AM: When did you launch and what can guests expect when they come to dine at Concord Hill?

CHEF GK: I bought the restaurant in April 2019 and then spent several months slowly changing the menu.

Guests can expect a warm welcome, we’re sort of “fine casual.” I’m committed to sourcing high-quality ingredients, at the peak of the season and at peak quality. The menu evolves with the seasons and always features different types of seafood and flavors. Diners have the option for a lighter meal or more sophisticated multi-course dinner. I look for healthy ingredients, grown and harvested responsibly.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF GK: The dining room is intimate, about 36 seats, but we nearly double the seating in the warmer months with the outdoors. We have touches of marble-like our bar countertop and some ledges but generally, the décor is simple and color palette muted. It’s really about what’s on the plate.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF GK: It always starts with the ingredients. I love talking with my purveyors about what they’re bringing in. From there, it’s all about how to prepare them in the simplest way.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF GK: Hay Roasted Chicken – if you like chicken that’s a great one to try.

Yuzu-miso Glazed Grilled Shrimp – it’s just a delicious combination of flavors.

Wild Caught Fish - I always have a wild caught fish on the menu. They’re caught off Long Island and brought to the restaurant whole. I butcher them here.

AM: What are 3 appetizers and/or desserts that we should try at Concord Hill?

CHEF GK: Mushrooms with Egg Yolk - our mushrooms are foraged and I only use free-range eggs.

Jamon Iberico on a mini baguette from Balthazar shows off one of the world’s greatest hams. It really brings me back to my time in San Sebastian in Spain.

Basque Cheesecake with fermented blackberry sauce has become a signature dessert at the restaurant. It’s also inspired by my time in the Basque country in Spain. The crustless cheesecake is baked at high temperatures to create a singed outer layer that gives it a burnt look on the outside yet it is airy and velvety on the inside.

AM: What are 3 cocktails that you suggest we should have when visiting?

CHEF GK: There’s a fun story with one of our signature drinks, the MandarAnna. It was a bespoke cocktail we created for the birthday of Anna, one of our great friends and loyal customers. It’s made with mezcal, mandarin, morita chile. St. Germain, thyme. She loved it and asked us to put it on the menu, which we were happy to do.

The Goose is Loose with pear vodka, lemon, ginger, jalapeño, pear puree – it has a little kick from the ginger and jalapeño tamed by the fruit. It’s light and easy to drink.

You've Gotta Be Kiwiing Me is made with gin infused with kiwi, cucumber and basil, boomsma bitter, aquavit and lemon. Our bar team loves to infuse spirits with other ingredients to create uniquely flavored, delicious cocktails that you can’t find anywhere else. The cocktails change seasonally and this one is perfect for summer.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF GK: Fresh Herbs & White Beans and Grilled Mixed Cauliflower are both vegan dishes. For vegetarian options we have Mixed Lettuce, Almond & Pear Salad; Mixed Organic Mushrooms & Egg Yolk; Grilled Kale & Parmigiano Reggiano, and Truffle Fingerling Potatoes.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

CHEF GK: When the pandemic started, we pivoted immediately to pickup and delivery. It was just me and my GM working every day. I was cooking alone in the kitchen and it was incredibly stressful. We didn’t know how long we would have to do that. Thankfully, we had been doing some delivery beforehand so we didn’t have to start from zero. It grew pretty rapidly and introduced us to a lot of new customers. Our delivery volume today is actually still higher than before the pandemic so that’s a win. Now that everything is reopening and New Yorkers are dining out again, we are meeting people for the first time even though they have been delivery customers for over a year. That’s very cool. Outdoor dining has been amazing. Previously we only had a couple of tables outside but once the city loosened regulations, we were able to build a curbside structure and add several more tables on the sidewalk. We’re also part of Open Streets so in the summer we have a lot more seats.

IG @Guy.Kairi

@ConcordHillBK

PHOTOGRAPHY COURTESY | Concord Hill

Read the JUN ISSUE #66 of Athleisure Mag and see The Art of the Snack | Concord Hill in mag.

THE ART OF THE SNACK | BALADE RESTAURANT

This month, we're embracing Spring transitioning into Summer which is the perfect time to try out new places that have been on our list. It hasn't missed our attention that National Hummus Day is May 13th. In this month's issue, we talk with Balade's chef and restaurateur, Roland Semaan to find out more about his Lebanese-American restaurants.

ATHLEISURE MAG: Tell us about your background in culinary and how you came about opening Balade?

CHEF ROLAND SEMAAN: Balade is the Lebanese word for “produce of the highest quality.” That’s what diners can expect at Balade in the East Village. I am a native of Beirut, Lebanon’s Capital City. My interest in hospitality started in the kitchen of my childhood home in Lebanon as I watched my mother and grandmother cook. My father was a diplomat, and my family home was the host site of elaborate dinner parties that welcomed political guests from around the world.

At eighteen, I traveled to Le Bouveret, Switzerland where I attended Cesar Ritz College and studied hotel and restaurant management. After graduating, I went to Dubai for a year to work in the hotel industry. I came to the United States to attend Johnson and Wales University in Providence, Rhode Island where I earned my Master’s in culinary arts. From there, I moved to New York City where I began my career at Great Performances, a catering and events company managing the company’s large-scale events. Then, I took a management position with the Atlantic Grill, part of B.R. Guest Hospitality. From there, I worked at Hilton Hotel in Times Square to serve as its food and beverage director.

My entrepreneurial spirit led me to develop my own restaurant concept. I found the perfect location in the East Village and returned to my Lebanese roots with the opening of Balade Restaurant in 2010. My mission is to introduce Lebanese cuisine to New Yorkers. The restaurant has since a staple serving the neighborhood and destination clientele.

AM: What can guests expect when they come to dine at Balade?

CHEF RS: The interior design reflects the culture of Lebanon adorned with circular cut pieces of wooden cedar trees and Arabesque tiles – all imported from Lebanon. Outdoor seating is offered in a heated space with transparent partitions, picnic tables and chairs, and astro turf. Hardcover cookbooks line a top shelf above the outdoor dining area.

Guests can also expect food authenticity, all our cooking is made from scratch and grandma recipes. (Items such Olive oil and Zatar are imported from Lebanon).

AM: What are foods and/or spices that are indicative of Lebanese cuisine?

CHEF RS: Hummus, Taboulé, baba gha nouj, Warak einab, Shawarma.

AM: What would you say is a signature of Balade that we can enjoy?

CHEF RS: Hummus is our secret. The steps from cooking the chickpeas, to grinding and mixing it to get out our fine Hummus are very delicate and specific. Hummus is our home run signature and one of our best sellers!

AM: In honor of National Hummus Day on May 13th, what are 3 that we should enjoy at Balade?

CHEF RS: Hummus Beiruté: Chickpeas purée, with tahini, cumin, cucumbers, tomatoes and scallions.

Hummus Lahme: Chickpease purée with lamb topped with pine nuts.

Hummus Kebbe: Chickpeas purée served with kebbe krass garnished with nuts and pistachios.

I also suggest the hummus sharing plates which can pair well with Balade’s curated selection of Lebanese wines/beers.

AM: To start our meal, what are 3 dishes you suggest that we should order?

CHEF RS: Dinner can begin with a spread of savory, shareable plates called Mezze. Jwaneh are chargrilled chicken wings that are marinated for 48 hours with Balade proprietary spices and imported olive oil from Lebanon; there is also Mouhmara, freshly-ground red peppers and walnuts topped with pomegranate; Makanek beef sausages flamed table side with fresh lemon juice.

AM: For family platters, what are 3 dishes you suggest that we should order for the table?

CHEF RS: Family-style platters like the Supreme Mixed Grill is served covered in Balade’s famous house-made bread and edged-open to reveal a medley of grass fed beef kafta, lamb kabab, chicken tawook, and lamb chops served with chargrilled vegetables. The Samke Mechwiye is a whole grilled branzino, bone-in, marinated in lemon, olive oil and salt served with tahini dipping sauce. Djej Al Fahem is a half chicken marinated with their Balade’s signature recipe of fresh herbs and spices served with hand-cut fries.

AM: And for dessert?

CHEF RS: Ashta consists of “white pudding,” a rich cream traditionally made by repeatedly skimming the film that appears on the surface of boiled milk. The pudding is then coated with honey and topped with pistachio and fresh strawberries. Mouhallabie is a recipe handed down from his grandmother. It consists of a milk pudding topped with ground pistachios and orange blossom. Lebanese Ice Cream is available in pistachio and vanilla made from rose water.

AM: What do you offer in terms of beer and wine?

CHEF RS: We have a well-curated wine list that consists of mostly red and white wine imported from Lebanon, in addition to France and Italy. Our beer selection comes from Lebanon, Jordan, Turkey and Morocco.

AM: In addition to your restaurant, Balade, you have Balade Your Way, what can you tell us about this?

CHEF RS: Balade Your Way, the healthy fast-casual eatery exuding the allure of middle eastern markets, and is the sister restaurant of Balade. We also offer hummus as a cold appetizer and dip.

Balade Your Way can be a grab-and-go option for a picnic in the park, an office lunch, or an option to take home for dinner.

I suggest enjoying our Hummus: Puréed chickpeas, tahini, garlic, lemon.

Hummus Ginger: Puréed chickpeas, tahini, ginger, lemon.

Hummus Jalapeño, & Cilantro: Puréed chickpeas, tahini, jalapeños, cilantro.

AM: It has been quite a year and very challenging for a number of restaurants. How were you able to navigate this time between Balade and Balade Your Way?

CHEF RS: Restaurants are the heart of many communities and so is Balade. Due to Covid-19, consumer behavior has changed and our Management Team lead by myself has been working very hard to adapt and adjust to the changes by putting the main focus on the safety of our diners. We have put in place strict sanitation measures and we are following the DoH guidelines to 100% to keep a safe and happy environment for our dinners and staff!

All our Employees are now vaccinated!

Even though we never closed, this whole year has been a transition. It was a tough year but thanks to the continued support of our customers we made it through the hardest times! Surviving the pandemic will for sure make us stronger and stable in this world! Brighter days are coming for us and our Community. We cant wait to welcome you all back at Balade!

IG @BaladeNYC

@BaladeYourWay

PHOTOGRAPHY | Balade NYC

Read the May Issue #65 of Athleisure Mag and see The Art of the Snack | Balade Restaurant in mag.

THE ART OF THE SNACK | SOOGIL

This month, we're enjoying French-Korean Soogil located in the East Village. Owner/Chef Soogil Lim talks with us about his restaurant, signature dishes, cocktails that we must try and how he has found additional skills as he has navigated the pandemic.

ATHLEISURE MAG: Chef Soogil Lim, tell us about your culinary background.

CHEF SOOGIL LIM: I was born and raised in South Korea and was originally going to major in Biology. I became interested in the culinary world when I went into a restaurant and saw a sign that said “Make People Happy.”

It prompted me to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, I began my training in French cuisine at Restaurant Daniel, one of New York’s most acclaimed fine dining restaurants. Through my hard work and dedication, I was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history, which I am very proud of. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing my French technique, I became Executive Chef at the modern Korean restaurant Hanjan, where I ran the kitchen for 4 years. For my own restaurant, which opened in 2018, I decided to blend the two culinary backgrounds I love: French and Korean.

AM: What led you to creating your French-Korean restaurant, Soogil that is located in the East Village?

CHEF SL: For my restaurant Soogil, I wanted to combine my Korean background with my French culinary training to create a harmony of the food cultures of France and Korea. The East Village is home to restaurants serving cuisines from various countries. Korean, Japanese and Chinese restaurants are concentrated on and around St. Mark’s Place, and Indian restaurants lined up along 6th Street. The Momofuku empire began as a small noodle bar in the East Village, too, and there are also several Michelin-starred restaurants - with such diverse cuisines and culinary styles, it’s a great area for dining out and for Soogil to be part of.

AM: What culinary synergy is there between French and Korean food that really plays well together?

CHEF SL: I grew up in Korea and came to America to learn French cuisine. The keyword of Korean food is fermentation - soy sauce, gochujang (red hot pepper paste), soybean paste, and kimchi are all fermented. And the keyword for French cuisine is technique. Classic techniques that have been developed after the French Revolution form the basis of today's French cuisine. Since Korean cooking is based on fermented food, which is closely related to healthy eating, it has been rediscovered and popularized by chefs but not as refined technique-wise. French cooking techniques help me elevate the food and take it to another level.

AM: When did you launch and what can guests expect when they come to dine at Soogil?

CHEF SL: We opened Soogil in January 2018. At first, we started with small plates and more casual food and then added a tasting menu showcasing my own creative style of cooking. During the pandemic, there have been many restrictions on operating restaurants, so right now we are focusing only on our 5-course tasting menu (some of the tasting menu dishes are also available a la carte). The menu is seasonal, and we also offer special tasting menus for holidays like Thanksgiving, Christmas, Mother’s Day, etc. that have been very popular.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF SL: When you open the large orange French door and enter Soogil you will first notice how cozy, stylish and lovely the space is. There is a striking light fixture with round glass spheres. The tables and chairs are all made of oak with a light finish, as is our bar. On the wall, there are three original works by artist Suzy Taekyung Kim. The title of this group of paintings is “Dream Incubator” and the artist says of them: “With our busy, hectic lives, we tend to miss the moments of pure happiness and hope. This series is a gentle reminder for us to pause, look up, keep your silver lining moments and dream on!” I’d like to offer such moments of pure happiness to guests who visit our restaurant in their busy daily life as well.

AM: When creating this menu, can you tell us about where inspiration for your dishes came from?

CHEF SL: The basis of my inspiration is memories. I remember the flavors, taste of specific dishes that created good memories with my family or friends when I was a child. The food that’s part of those memories is the most inspiring element for creating my own dishes.

Inspiration is everywhere in my daily life. I love traveling, eating, dining and tasting local fruits and vegetables. When I travel anywhere, I love to go to the local supermarket. Also, in restaurant kitchens in New York, chefs of various ethnicities work together. They look at the same ingredients but look at them differently - and often times, the inspiration comes from working together and combining different ideas.

AM: What are 3 appetizers and/or desserts that we should try at Soogil?

CHEF SL: Sunchoke Velouté highlights the natural sweetness of sunchoke, set off by tangy goat cheese, crispy brioche and bacon.

The Scallop is a complex dish featuring sea scallops crusted with a blend of gochujang (traditional Korean red chili paste), bacon, garlic bread crumbs and butter on a skewer alternating with roasted salsify over a salad of frisee, blood orange and Korean pear for a touch of crunch.

Jenga Tower is our signature dessert and a lot of fun. It’s composed of “churros” stacked on top of one another like a Jenga Tower and topped with black sesame gelato and sweet Korean seven grain powder sprinkled on top. The slightly chewy interior and crunchy, crisp exterior work well with the gelato and you can pull out the sticks as if playing Jenga and dip them into the gelato – it’s a playful way to finish your meal.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF SL: Nurungji Gras is my signature dish that combines foie gras, one of France’s finest delicacies, with one of Korea’s beloved traditional dishes, nurungji, the thin crust of scorched rice at the bottom of the cooking pot after rice is cooked. The golden-brown nurungji is served in a mini skillet, layered with shaved brussels sprouts, caramelized onions, poached peach and pickled beech mushroom and topped with sauteed foie gras. We pour a soy mushroom sauce tableside for a special finishing touch, which guests love. The dish offers a wonderful interplay of flavors and textures with the crispy, sticky and nutty nurungji and the rich buttery foie gras.

Uni Bowl combines sea urchin and smoked salmon roe over rice flecked with Korean seaweed. In each bite you get the rice, uni, roe and wild seaweed (gamtae), getting all the textures and flavors together.

The Short Rib is my take on the traditional Galbi, Korean grilled beef short ribs. With its tender meat, well-seasoned marinade and touch of sweetness, it is a widely loved Korean BBQ dish. It’s my favorite as well, I marinate the short ribs in a blend of soy sauce, Korean pear, onions, and garlic. They are then grilled and served with sweet potato puree and pickled chanterelles.

AM: What are 3 cocktails that you suggest we should have when visiting?

CHEF SL: Yuzu Spice made with sake infused with 7 spices, yuzu and lime is Soogil's signature cocktail. It has a kick to it thanks to the spices and pairs well with the food.

French 108E is a blend of the Korean spirit soju, elderflower, lemon, sparkling wine, homemade omija syrup. Also called schisandra or magnolia berry, omija is used in traditional Korean medicine because of its antioxidant properties.

Rosso Negroni - licorice meets Campari for a bittersweet drink made with licorice infused soju, Campari and sweet vermouth.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF SL: Due to pandemic limitations and the size of our kitchen, we are only able to accommodate vegan and vegetarian requests with some advance notice - we are serving the tasting menu right now but are happy to adjust it for any requests with one day notice.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc – what have you been doing during this time?

CHEF SL: The pandemic opened doors to various roles I hadn’t known before as my life as a chef had only consisted of cooking. This year I also became a carpenter building our outdoor dining structure, a dishwasher (keeping six feet apart was impossible in our small kitchen) and a delivery man. With fear over COVID-19, many people stayed home. I knew that many needed meals and I would have to get past my own fears. When we had to shut down the restaurant in March, my wife and I launched a new concept, the virtual Chan by Soogil, offering traditional Korean home-style meals and kits in a pivot from our original French-Korean cuisine and tasting menus to more comforting home-cooking.

As outdoor dining reopened, we were able to bring back my signature tasting menu. However, some people still preferred delivery, even for the tasting menu. While initially skeptical, I realized how meaningful it would be for our customers to have these tastings delivered. I had never imagined delivering tasting menus, but I’m happy I can bring our customers some joy during this time.

I am forever grateful to those who have stuck with us through this - they are the reason I can stay in the kitchen and continue to be a chef.

IG @SoogilNYC

@SoogilLim

@ChanBySoogil

PHOTOGRAPHY CREDIT | PG 72 + 78 Lily Brown | PG 74 Soogil | PG 77 Michael Tulipan |

Read the Apr Issue #64 of Athleisure Mag and see The Art of the Snack | Soogil in mag.

ATHLEISURE LIST | LITTLE CHEF LITTLE CAFÉ

Little Chef Little Café opened Nov 2019 and is known for an extensive menu that rotates frequently. Customers can enjoy a mix of healthy comfort food and baked goods with salads, soups, smoothies, bowls, rice bowls, waffle sandwiches, toasts, pastries and Filipino-inspired tacos.

In addition to coffee and tea, they have special herbal teas too, like a house-brewed ginger tea made with fresh ginger that is pressure-cooked, blended, and strained. Lemon juice and honey are added and this is a version of a Filipino Salabat. It's served hot or iced and is great since ginger is great for cleansing, healing, and has many health benefits.

For those that are vegetarian or vegan, there are options on the menu for this as well. One of the favorites is the Anti-ox Salad with kale, mixed greens, red cabbage slaw, seasonal roasted vegetables, hemp seeds, and raw pepitas. The dressing is house-made from basil, cilantro, scallions, garlic, dates, lime juice, and oil. Customers really enjoy these dressings! All dressings are made in-house and packed with flavor. There is always a vegan soup like the Hearty Lentil or Sinigang, a Filipino tamarind-based soup with tomatoes, potatoes, tofu, green beans and bok choy. And for their Filipino tacos, which are offered individually at the café or in DIY kits to go (simple and fun to make at home: 3-20 tacos with fried wonton shells or classic gluten-free corn tortillas and spicy pickled pineapple), they offer a vegan filling: Veggie Ginataang, vegetables sautéed in coconut milk, along with fillings like Pork Adobo or Chicken Adobo.

It's worth noting that nothing is fried, many items are gluten-free and dairy-free, and they make sure to have plenty of plant-based selections. The menu is rotated and offers hearty and healthy breakfast and entree options to be enjoyed throughout the week. For example, the Kale and Quinoa Power Bowl with marinated kale, seasoned quinoa, roasted mushrooms, cauliflower, toasted seed blend, green goddess dressing - you can add balsamic rosemary chicken too. Smoothies are packed with antioxidants: Mellow Yellow made with mango, banana, turmeric, cauliflower, ginger and coconut water; Orange Glow with papaya, pineapple, carrots, ginger, orange juice; Green Machine with kale, spinach, bananas, pineapple and almond milk.

In addition to daily offerings, they provide a weekly meal prep program of Paleo and Whole30 friendly meals.

As we continue into the summer months, the menu will continue to change as they stay seasonal as possible with daily specials and meal prep. You can find special drinks and food specials throughout the week.

LITTLE CHEF LITTLE CAFÉ

5-43 48th Ave

Long Island City, NY 11101

www.littlecheflittlecafé.com

IG @littlecheflittlecafé

PHOTOS COURTESY | Little Chef Little Café

Read the Apr Issue #64 of Athleisure Mag and see Athleisure List | Little Chef Little Café in mag.

TASTE OF DERBY WITH CHEF DAVID DANIELSON

Known as the greatest sport in 2 minutes, The Kentucky Derby takes place the first Saturday in May. Although last year's Derby was postponed until the fall of 2020, all eyes are on Louisville this year. The Kentucky Derby consists of a number of events that lead up the big race. Derby Week and Derby Day is filled with races, fun events, cocktails and food.

We caught up with Executive Chef David Danielson who has consulted on numerous large scale special events throughout the world including Super Bowl XLV, U.S. Open Tennis tournament, Summer Olympics in Beijing 2008, Winter Olympics in Vancouver 2010, Winter Olympics in Sochi in 2014, Summer Olympics in Rio de Janeiro in 2016, Lollapalooza, was the personal chef to The British Consulate General and has lent his expertise to PGA Tour events and the Grammy Awards. He is the co-author of The Bourbon Country Cook Book: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen. In addition to a number of appearances on-air nationally and locally, he was a celebrity judge on BRAVO Season 16's Top Chef.

Chef Danielson has been at Churchill Downs for 10 years. We caught up with him right before Derby Day to find out about his culinary background, why the Derby is so important, what the official menu is and how you can make it at home during your viewing parties if you won't be on site this year for the races on May 1st.

ATHLEISURE MAG: Can you tell me a little about your culinary background and how you came to Churchill Downs?

EXECUTIVE CHEF DAVID DANIELSON: I've been here for about 10 years and am classically trained in fine dining as my career began at Dumas Pere L’Ecole de la Cuisine Francaise in Chicago and continued at the Ecole Hotelier Tain l'Hermitage in France.

I continued working along with the industry's most renowned chefs in North America, Europe, the Caribbean, Asia and South America.

Before joining the team here at Churchill Downs, I was an Executive Chef at Rockefeller Center New York with Restaurant Associates and was Executive Chef of the United Nations Plaza Hotel in New York City, the Chicago Ritz Carlton, the Palmer House Hilton Chicago just to name a few.

When I was in NY, I started doing some large events and I spent the next few years doing the Olympics, the PGA, US Open Tennis and that's when it brought me here to Kentucky to be the chef at Churchill Downs. This is my 11th Derby and it's the most amazing sporting event that I have ever worked.

AM: Our Co-Founder grew up in Indiana and went to college at Indiana University so visiting Louisville regularly in the months, weeks and days leading up to the Kentucky Oaks and the Derby was filled with excitement! As the Executive Chef at Churchill Downs, what is Derby week like for you leading up to the big race typically?

EC DD: You know, like everybody else, it builds up and there is a ton of excitement. For us, it's lots of work. We have thousands and thousands of people coming through our doors. So we work, not only for months in planning and preparing for this, but then we get to Derby week and it's really about production. It's about getting everything organized and getting everything together. It's about getting with the fans and really creating an amazing experience for the whole week but certainly leading up to Derby day on Saturday!

AM: It's been quite a year, but with more people getting vacccines, we're seeing things opening up again like the upcoming Derby. What is it about the Derby that is such a great an event?

EC DD: The thing here is that it's a beautiful day out here. It's a combination of one amazing racing, it's the most exciting 2 minute sport plus amazing food, great drinks, fashion and you know you can feel the energy when people come in here. Everyone is watching the races and then you get a break. You get to make new friends, see old friends. It's really a day long party and a day long celebration. That's what really makes it unique for us.

AM: For those who will watch from home, what is the official meal for this year's derby and how can we recreate it at home?

EC DD: Every year we write a new menu and change it up. We try to give a new experience every year. One of the things that's so exciting this year is our partnership with Vidalia Onions. They are official partners of The Kentucky Derby and they are on our menu. We're featuring several of their onions in our recipes both here on our official menu as well as recipes that we have created for people to be making at home when they are watching the Derby. So that's a lot of fun for us.

AM: What is it about Vidalia onions that we should know about as it seems that much like Champagne is designated by its region, the same is true of this varietal.

EC DD: Absolutely, Vidalia Onions only come from 20 counties in Georgia and it's really a combination of the weather and the soil that makes these onions so unique and so special. They have a really great sweetness and crispness. They are really unique and different from any kind of onion. We love to showcase these amazing products. We also like the seasonality of it. They really come into season in the middle of April and then you see them in the grocery stores and they really available until about August.

AM: What are some tips that you can provide in order for those that are holding viewing festivities at home?

EC DD: One of the things that we're doing here is that we have several different dishes. We have chicken, a sauteéd chicken dish with Vidalia Onions and mushroom sauce which is really easy to make at home. But I love the versatility. We've got a black-eyed pea salad with some pickled Vidalia Onions. Then we've turned it into a chutney with some roasted down peaches putting that down over some barbecue pork sliders. There are just so many things that you can do with it that that is one of the things that we do when you're putting recipes together and looking at these menus, you're trying to find those ingredients that really stand out and make a difference when people bite into that and taste it. They say, "wow that's really something different and something that we don't see everyday." For us, that's the fun of being able to really showcase this type of product.

AM: These dishes sound great and whether it's making the official meal served at The Kentucky Derby or the one for those that are viewing at home, where can we get those recipes?

EC DC: You can visit VidaliaOnion.org and KYDerby.com at the Recipe Central. The recipes will be there and we will be sharing all of these dishes as well as some other dishes. You can see them as well as try to make what we will enjoy here at Derby or those that are meant for viewers at home that we have created.

AM: What is your beverage of choice after completing a successful Derby week of events?

EC DD: The first one that I can get my hands on haha! It's a long week. I'm usually pretty careful as we work about 20 hours a day all week. So, when it's finally over Sat. night, I get home and I usually pour myself a couple fingers of bourbon haha.

IG @KYDerbyChef

@KentuckyDerby

@ChurchillDowns

@VidaliaOnion1

PHOTOGRAPHY COURTESY | PG 62 Vidalia Onions | PG 60 + 65 The Kentucky Derby |

Read the Apr Issue #64 of Athleisure Mag and see Taste of Derby with Chef David Danielson in mag.

9LIST STORI3S | JUSTIN SUTHERLAND

Read the Mar Issue #63 of Athleisure Mag and see 9LIST STORI3S | Justin Sutherland in mag.

THE ART OF THE SNACK | JUNGSIK

This month's The Art of the Snack takes us to Tribeca's Jungsik which is known as a culinary experience when dining at this Michelin 2 starred new Korean restaurant. We talked with Executive Chef Suyoung Park and Pastry Chef Eunji Lee, 2 women that continue to helm this experience through their menu. They talk about the restaurant, signature dishes, cocktails and desserts that we should enjoy when there.

ATHLEISURE MAG: Before we delve into Jungsik which we had the pleasure of attending an editor event for Sweet Seoul early last year, how do you define New Korean cuisine?

EXECUTIVE CHEF SUYOUNG PARK: The definition of new Korean cuisine is as follows: It is based on traditional Korean food but combined with various ingredients and techniques of the world. We’d like to introduce different tastes and a variety of new Korean cuisine.

AM: Jungsik is a 2 Michelin star restaurant. What does it mean to have this distinction and does this affect the way that one operates when having this?

EC SP: The authority of Michelin is well recognized in the world. Thanks to the grade of Michelin, people come to visit our restaurant because they expect steady taste and service. And even some people come to taste our food owing to the grade of Michelin. So I guess the grade of Michelin has had a positive effect on us. And especially when it comes to New York, 2 Michelin star grades are worth more. To that extent, we have more responsibility to keep the taste and quality.

AM: What can guests expect when they come to dine at Jungsik?

EC SP: Jungsik of New York has been rated as a 2 Michelin star restaurant since 2013. I guess people come to our restaurant because they expect our steady efforts, unchanged taste and our own way of giving good service.

AM: When we attended the Sweet Seoul editor event, we enjoyed the cocktails and array of soju that was offered. What are 3 cocktails that we should try when visiting?

EC SP: At the moment, we are about to launch a new cocktail, "Busanhaeng". (Calvados, absinthe, Ango, Port/Omita Molasses) an updated variation of our Su-Jeong-Gwa old fashioned with Islay scotch, rye, and a spiced (Su-Jeong-Gwa) syrup. The last has yet to be named, but will be a tom collins style cocktail with Damsol (pine) soju, quina wine, calamansi, and soda.

AM: Due to the pandemic, restaurants have had their operations change to accommodate the way they interact with guests. How has Jungsik, which is truly an experience when you’re able to eat there, been able to serve guests in terms of indoor dining and how have you incorporated pickup and delivery?

EC SP: We offer our guests three different ways of service now. Indoor, outdoor and delivery service. When we provide our guests indoor service, we keep the tables separated from each other by 6 feet. And all of our staff wear masks and gloves all the time when they work in the restaurant. We offer our guests cutlery wrapped separately, hand sanitizer and the QR code menu because of Corona Virus. Jungsik has built some personal outdoor rooms and we are doing our best to give safe and private fine dining to our guests. We started offering delivery to our customers that they can enjoy our fine dining service at their home. It consists of three courses, starting with salad, they can have rice, a main course, dessert and Petit fours within their own private places.

AM: Prior to coming to New York, you apprenticed under Jungsik himself in Seoul. What was it like to work with him and how has that affected how you operate today?

EC SP: Chef Yim is a very creative chef, and he took me in the world of fine dining as a pupil. Thanks to him, I became a chef. I learned a lot of things from him. He taught me leadership and how to create new techniques in cooking Korean cuisine.

AM: Tell us about your culinary background and how you came to Jungsik.

EC SP: I actually got my start into the food industry by studying Food Styling and working as a Food Stylist in Seoul, Korea. I found that it didn’t suit my creative mind, and started as an intern at the Millennium Hilton Hotel in Seoul, Korea. I honed my skills at the hotel and started to look for other, more ambitious kitchens, and found a place at Jungsik Seoul in 2013. For the next four years, I widened the breadth of my skills and rose from the position of line cook to Sous Chef. To further my knowledge and experience, in 2017 I worked overseas at Ms. G’s, a high regarded Two-Hat restaurant in Sydney, Australia. Here I expanded my knowledge on all types of Asian cuisine, particularly Southeast Asian. In 2018, I came stateside to work at ATOBOY, Chef Junghyun Park’s first restaurant venture. After traveling the world and gaining invaluable experiences in different metropolitan cities, I returned to Jungsik New York’s location as the Chef de Cuisine in 2019.

PASTRY CHEF EUNJI LEE: I moved to France in 2006 for baking and pastry, INBP (The French National Baking and Pastry Institute) and Ecole Ferrandi. Then I worked for 3 years in Ze Kitchen Galerie, a one Michelin-starred restaurant in Paris under Chef Williame Ledeuil, a 4 years in Hotel Le Meurice a three Michelin-starred restaurant in that period (it now 2-stars) under Chef Alain Ducasse and Cedric Grolet. And I got an offer from Chef Jungsik Yim so I finally came to NY as an executive pastry chef at Jungsik in 2016.

AM: Back in 2019, you were named a New York Rising Star by StarChefs and you won the Art of Presentation Award, why were you drawn to working with pastry?

PC EL: I have always loved art and eating, and I think pastry is an edible art. And love to see people’s face when they’re tasting my desserts. It makes me happy. I personally look for sweets when I get gloomy or stressed, so the reason why I love my job is being able to spread the happiness in the world via my sweets with not only visually but also with flavor, in our not-so-easy lives.

AM: How do you define your style of cooking?

EC SP: My principle of cuisine is to stick to the basic and make consistent dishes.

PC EL: Korean heritage french techniques and acclimated to New York.

AM: When creating the menu, can you tell us where the inspiration for your dishes come from?

EC SP: All my inspiration comes from the ingredients and dishes I like. We all become creative when we make the best use of the past memory. All the best menus start from what we like or enjoy. They will gain popularity or recognition if we do our best with what we like and what we are able to do.

PC EL: I get inspired anywhere, anytime, by anything. Sometimes by seasonal fruits and ingredients, sometimes by visual objects, sometimes by Korean culture and food, and sometimes I get inspiration from a strange flavor or ingredient that I’ve never used so it is challenging and exciting.

AM: What are 3 appetizers that you suggest?

EC SP: Our signature appetizer would be Fried Oysters with Seaweed Aioli. Secondly, it would be our Octopus; braised octopus with Gochujang Sauce. Thirdly, it would be Korean beef tartare. The guests love our dishes because of their distinct Korean style and taste.

AM: What are 3 signature dishes we should order?

EC SP: We have the 5 and 7-course menus as our signature. Especially, as mentioned earlier, Octopus, Crispy Kimbap and Wagyu Galbi are our representative menu.

AM: Are there vegan and vegetarian dishes?

EC SP: We also give a vegan or vegetarian menu. Vegetables Jeon and Crispy veggie kimbap would be their best choice.

AM: What are 3 desserts that we should try at Jungsik?

PC EL: The baby banana, our signature dessert. It is banana cremeux, dulcey mousse, and banana baileys cake. The NY-Seoul, which is one of my favorite dessert because it exactly expresses my mingled identity, it is Korean brown rice cream, French puff pastry choux and American style of corn cookie dough. Our truffle cone is another seasonal signature dessert only for truffle season, made with black truffle ice cream & cream, in a chocolate waffle cone.

AM: What is your process like when you’re working with each other?

EC SP: We always share our opinions with each other when we try to make a new menu. Chef Eunji helps me a lot and participates in helping me make decisions for the restaurant. Chef Eunji always cheers me up and gives me strength.

PC EL: We discuss about ingredients that we’d like to use and thoughts for the menu, then taste dishes and share ideas together.

IG @Jungsik_Inc

@Eunji.Leeee

@Iam__SuYoung

PHOTOGRAPHY CREDIT | Dan Ahn

Read the Mar Issue #63 of Athleisure Mag and see The Art of the Snack | Jungsik in mag.

ATHLEISURE LIST | AUTOMAT KITCHEN

The concept of automat dining was closely tied to the post-industrial era and the surge in white-collar workers in cities and later a popular option during the Depression-era with inexpensive staples like baked beans and mac & cheese. The food was prepared in a kitchen behind a wall of locked boxes displaying the ready-made dishes - all self-service. Diners inserted coins to unlock them and retrieve the item they wanted.

Automat Kitchen opened Jan 27, 2021 and makes meals fresh to order. Consulting Chef Quirino Silva created a modern comfort food menu with creative global twists on American classics for breakfast, lunch and dinner to appeal to modern diners. Silva created dishes that draw both on history and tradition but reflect the way we eat today, including Pastrami Reuben Flatbread; Chicken Pot Pie with vegetables, puff pastry and creamy gravy and The Wedge salad with iceberg lettuce, lardons, tomato, blue cheese dressing - just to name a few.

The menu will change seasonally and include special limited-time items too - the plan has always been to rotate menu items - right now they are doing Mac Madness (coinciding with March Mad Madness 3/18 - 4/5) with 5 new mac & cheese dishes: beef Meatballs Stuffed with Mac & Cheese Parm Sandwich with marinara, mozzarella and spinach; BBQ Brisket Mac & Cheese with gorgonzola cheese; Pepperoni Pizza Mac & Cheese with mozzarella, parmesan, mascarpone, marinara and cupped pepperoni over Mac & Cheese crust. Their signature Mac & Cheese with elbow macaroni, cheese blend, parmesan crisp, toasted breadcrumbs, scallions and crema verde will be available on its own, as well as in a Mac & Cheese Sandwich. Vegan Mac & Cheese with penne pasta, vegan cheddar, vegan mozzarella and oat milk will be offered with optional grilled tofu on top.

The user experience and process of ordering, paying and receiving the meal is based on Automat Kitchen's technology, custom hardware and software. Orders can be placed in advance online or by smartphone or at the location by scanning the QR code with a phone that will take you to ordering online.

After selecting items and entering payment information, the kitchen confirms the received order with a text. Customer's first name and last initial will appear on the main display screen above the locked food cubbies with the status "received." When order is ready, the status changes on the display to show the number of the cubby the order is in and customer receives a text with a unique code to unlock the cubby, to which they reply "open" by text (or manually enter the code on the cubby's screen). The door opens and closes automatically after the food is removed.

AUTOMAT KITCHEN

525 Washington Blvd

Jersey City, NJ 10017

www.automatkitchen.com

IG @Automat_Kitchen

Read the Mar Issue #63 of Athleisure Mag and see Athleisure List | Automat Kitchen in mag.

GET FIT FOR NO KID HUNGRY

Mark your calendars as fitness lovers across the globe have the opportunity to “Get Fit for No Kid Hungry” with their favorite celebrity trainers and influencers with free livestream workout classes, including model Lily Aldridge and celebrity fitness trainer Simone De La Rue (creator of Body by Simone), as well as fitness expert and boxing trainer, Anthony Crouchelli (Liteboxer, GRIT BXING). 

 The livestream workouts will be hosted via Instagram Live and free to the public with donations encouraged to No Kid Hungry, a national campaign to end childhood hunger in America. Every $1 donated can help provide up to 10 meals to kids in need. Meal equivalency varies during COVID-19 relief. Learn more here.

WHEN: Friday, March 26 at 7 a.m. PST/10 a.m. EST

  Lily Aldridge & Simone De La Rue (they will be hosting the class together)

WHEN: Saturday, March 27 at 8 a.m. PST/11 a.m. EST

Anthony Crouchelli 

WHERE: The ‘Get Fit for No Kid Hungry’ livestream classes can be accessed via Instagram through the below handles of each participating celebrity and fitness influencer during the times specified above. 

You can join Lily Aldridge and Simone De La Rue’s workout fundraiser via @lilyaldridge or @simonedelarue.official (the class will be hosted through both IG handles), and Anthony Crouchelli’s workout fundraiser via @anthonycrouchelli. 

WHY: Due to the coronavirus, 1 in 4 kids could face hunger today. No Kid Hungry has a plan to make sure kids are fed, during this crisis and every day. Through a combination of emergency grants, strategic assistance, advocacy and awareness, the anti-hunger campaign is equipping communities across the country with the resources they need to feed kids. 

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | TIGER LILY KITCHEN

This month's The Art of the Snack takes us Tiger Lily Kitchen which is opened by Michelle Morgan. She tells about what we should expect when dining there as well as signature dishes.

ATHLEISURE MAG: Tell us about your background and how you came to opening Tiger Lily Kitchen?

MICHELLE MORGAN: I’ve been in the restaurant industry for over ten years, starting as a server and working my way up to general manager. When the restaurant I was managing closed due to the pandemic, I took some time off and went to stay with my friend in Newport, Rhode Island for the summer. I was cooking every day and that gave me the inspiration to start my own business in spite of all the uncertainty. I realized that if there was a time to change my life path, it was now so I decided to pivot and open my own food business in New York City. I grew up with and have always been drawn to Asian cuisines so I wanted to offer food that is healthy yet comforting and addresses various dietary needs. All our dishes are gluten-free and many (though not all) are vegan. They can be customized with (or without) protein, including tofu, salmon, shrimp and chicken.

AM: What can guests expect from the Tiger Lily Kitchen experience?

MM: Our food is currently available for delivery and takeout only so I wanted to make the experience be more unique and memorable. I had a designer create a variety of stickers with Tiger Lily Kitchen’s name and logo elements that are applied to our delivery packages. This way the first thing our customers see is how fun and playful our style is – it’s all also very Instagrammable. Once they open the containers, the food is fresh, vibrant and flavorful. The recipes I’ve developed com-bine nourishment and comfort, and draw on various Asian cuisines.

AM: When creating this menu, can you tell us about where the inspiration for your dishes come from?

MM: The inspiration for our menu comes from the food I ate growing up, as well as the desire to create dishes that are health conscious, addressing a range of dietary needs. My mother is from Hong Kong (she became a vegetarian at some point in her life) and her cooking largely inspired what I’m doing at Tiger LilyKitchen, like utilizing the cooking techniques she taught me. Also, I grew up inNew York City’s Chinatown going to Chinese, Thai, Vietnamese and Malaysian restaurants. I’ve always loved diverse Asian flavors and dishes so I’m combining them with what my mother taught me.

AM: What are 3 signature dishes that you suggest that we should enjoy?

MM: There is something for everyone on our menu, some of the most popular dishes are the stir-fried Peanut StreetNoodles with crushed peanuts, snap peas, red cabbage, bean sprouts, cilantro, scallions, red chiles, sesame seeds and oil, plus charred lime (you can add a protein, if you wish); the equally colorful and delicious Vegetable Summer Rolls with cabbage, mint, pickled carrots, daikon, cucumber, watermelon radishes and a miso sauce for dipping; and Koji Marinated Salmon with wild rice, shiitake mushrooms, pickled carrots, cucumbers, lime, sesame seeds and cilantro sauce.

AM: What are 3 appetizers and/or desserts that we should try at Tiger Lily Kitchen?

MM: I would recommend starting with our Vegetable Summer Rolls or the Chinese cabbage wrapped Steamed VeggieRolls with sauteed shiitake mushrooms,carrots, daikon, red cabbage and Chinese broccoli that are tied with carrot ribbons and come with a vinegar dipping sauce with ginger, scallion and cilantro; Grilled Japanese Eggplant with cucumbers, watermelon radish and vinaigrette; or the grilled Salmon Skewers with a lime vinaigrette.

AM: What are 3 drinks that you suggest?

MM: All of our beverages are made in-house with freshly pressed juices and herbs like the Citrus Banger with orange, ginger and Thai basil (great for the immune system!); the refreshing Pineapple with ginger and mint and Shiso Limeade.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

MM: The entire menu at Tiger Lily Kitchen is fully gluten-free and very vegan friendly – with a few exceptions, most of our dishes are vegan and we do not use dairy at all. We only use ingredients from gluten-free facilities and tamari soy sauce that gluten-free. Some of the most popular are the Vegan Mushroom Pho with mushroom broth, pho noodles, Chinese broccoli, carrots, red cabbage, bean sprouts, scallions, Thai basil, chilies and lime; Kohlrabi Salad with peanut ginger dressing, sesame seeds, cabbage, cherry tomatoes, carrots, bean sprouts, scallions, peanuts and cilantro; Organic Tofu Bites with chili spiced garlic chips, sesame seeds, scallions, red chilies and tamari; the Golden Cauliflower Soup with turmeric, lemongrass and ginger finished with a swirl of Thai basil oil and Aleppo pepper or the Peanut Street Noodles I mentioned earlier.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups,delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

MM: I opened my business during COVID-19 and right now we are solely focused on takeout and delivery that’s contactless or with minimal contact. We currently have no indoor or outdoor seating but I’m looking for a brick and mortar location.

IG @TigerLilyKitchenNYC

Read the Feb Issue #62 of Athleisure Mag and see The Art of the Snack | Tiger Lily Kitchen in mag.

ATHLEISURE LIST | MIFUNE NEW YORK

MIFUNE New York launched in 2017. When dining at MIFUNE New York, one can expect a completely unique 8 course tasting menu experience from the restaurant’s talented Executive Chef tag team Yuu Shimano and Tomohiro Urata. They are known for their Japanese cuisine with a modern French flair.

The menu changes every single day and is completely seasonal. Inspiration comes from whatever the chefs get that day at the farmer’s market! Past examples of appetizers that have been presented include Black AngusBeef Tataki served with a ponzu sesame sauce, and Octopus Frites, served under a green bean salad tossed in a Japanese onion dressing and a roasted red pepper-yuzu kosho sauce. Mains have included Squid Ink Seafood Bouillabaisse Rice, which is topped with a medley y of vegetables and seafood such as shrimp, octopus and clams, and speckled with dollops of creamy lobster aioli.

The concept of omakase is incorporated within the culinary aesthetic of this restaurant. Although this term seems synonomous in American culture with sushi and is thought of as a chefs choice. At MIFUNE, this term is brought into the scope of Japanese culture and broadly means, "whatever the chef recommends."

The cocktail program is curated by Shingo Gokan, who was the winner of the 2017 Tales of the Cocktail International Bartender of the Year Award. Signature cocktails, which are all cleverly named after Torisho Mifune movies, include the Oharu with Lychee-cello, Dassai 45 Nigori Sake, Grapefruit and Orange Blossom, and the SevenSamurai with Rye Whiskey, Aged Sake, East India, Sherry, Bitters, and Smoke.

The menu has an array of sake for every kind of sake drinker. Whether diners are looking for something rich and bold, or clean and crisp, we have it all. Because our cuisine involves Japanese and French influences, the tasting menu is well-paired with both wine and sake. For those who are looking to eat-in, MIFUNE currently has outdoor seating on their patio, which includes four private bubble tents. They offer their eight course tasting menu for $120 per person which changes daily.

For those looking to do pickup/delivery, they have a Friday-only, 18-course tasting menu, which serves two or three people for $130. Select dishes include Beef Tataki with garlic ponzu sauce, Grilled Eggplant with ginger dashi, and FoieGras Terrine with strawberry ginger jam and house-made focaccia. We also sell raw Japanese Miyazaki Wagyu Ribeye for guests to make at home!

MIFUNE NEW YORK

245 E 44th St

NY, NY 10017

www.mifune-restaurant.com

IG @mifunenewyork

PHOTOS COURTESY | MIFUNE New York

Read the Feb Issue #62 of Athleisure Mag and see Athleisure List | MIFUNE New York in mag.