THE ART OF THE SNACK | SAPPHIRE CUISINES OF INDIA

This month's The Art of the Snack comes from Sapphire Cuisines of India which is exactly what's needed when it comes to having savory frinds for the holiday season that provides the right amount of comfort. We took some time to talk with its owner,

Darshan R. Shah. He talks about the Executive Chef and how he came to the restaurant on the UWS. In addition, he talks about what can be expected for guests when they come with friends and family to dine. As always, we always like hearing what we should eat and drink when we're celebrating our moments. He gives us the scoop on a number of dishes and cocktails that we should make a note of upon our next visit.

ATHLEISURE MAG: Tell me about Executive Chef Sachin Wagh. What is his culinary background and how did he come to Sapphire Cuisines of India.

DARSHAN R. SHAH: Executive Chef Sachin Wagh is an internationally known Indian chef who had previously worked with me at the internationally famed restaurant adä. adä was the only Indian restaurant in the world that was awarded the coveted “Five Star Diamond Award.” Thereafter, Chef Sachin also was the executive chef for Inflight Catering Corp where he spearheaded the Inflight Kitchen. His kitchen was the only one internationally to have an astounding 97% food approval rating to the passengers in Jet Airways. From our time at adä, Chef Sachin and I have a relationship that goes back about 20 years.

AM: How would you define the style of cooking and how does that mesh with the menu at Sapphire Cuisines of India?

DRS: Well, the very first thing I would point out are the ingredients. Indian food has long been the best tasting food in the world; however, spices were used to camouflage inferior ingredients instead of accentuating quality ingredients.

Second, in order to have the food taste its best, it’s necessary to grind the spices fresh and not purchase pre-ground or pre-blended spices.

AM: Sapphire Cuisines of India relocated to the UWS, how has it been to relaunch here and to merge elements of the former location while adding in new focuses for a fresh start?

DRS: Although they were successful in their old location, we felt a fresh new start would be optimal including maintaining some of the old favorites. We have therefore re-imagined the old Sapphire Cuisines of India.

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

DRS: Hope, quality service, and an amazing food experience as we continue to evolve.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

DRS: It is a restaurant with a clean look and feel where diners are not overwhelmed with a busy interior, but also an outdoor patio providing spacious seating and a beautiful view of Broadway.

AM: What does Avant-Garde Indian dining mean?

DRS: To us at Sapphire Cuisines of India, it means that we can have a presentation of Indian food as we “eat with our eyes.” The menu and presentations continue to evolve at Sapphire though COVID has also been a difficult time for all in our industry.

AM: What are 3 appetizers that you suggest we should order when visiting?

DRS: I would suggest our Dahi Kebab, Hung yogurt, spiced, pan seared, over mustard tempered raw slaw; Shrimp Balchao, spicy shrimp in a tangy sauce; and Vitamin bhel, millet with raw mango, gram crisps, mint and tamarind sauces.

AM: What are 3 main dishes that we should enjoy when visiting?

DRS: Goan Barbeque Ribs, with masala truffle fries; Filet Mignon, with cumin tempered fingerlings; and our Morel Mushroom Biryani with truffle oil.

AM: What are 3 cocktails that you suggest?

DRS: A full bar is available, but the cocktail menu still being produced.

AM: To complete our meal, what are 3 desserts that you suggest?

DRS: The Masala Chai Panna Cota, Phirni Crème Brulee, and our Kheer, or rice pudding.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

DRS: There were many things we had slated for this time, however, with the uncertainty we are facing, we are waiting for all these bans to be lifted and life returning to normal.

PHOTOGRAPHY COURTESY | Sapphire Cuisines of India

Read the DEC ISSUE #72 of Athleisure Mag and see The Art of the Snack | Sapphire Cuisines of India in mag.

S2. E2. | ATHLEISURE KITCHEN WITH CHEF AARTI SEQUEIRA

On today’s episode of Athleisure Kitchen, we sit down with Aarti Sequeira who is also in the NOV ISSUE #71 of Athleisure Mag. We begin by talking about her culinary journey and how we first met her during in season 6 of Food Network’s Next Food Star where she won her season. We talk about her show Aarti Party, her love for sharing Indian foods and being a Food Network personality as a host and a judge. Just in the past weeks alone, we have enjoyed her judging on the latest season of Halloween Wars and then immediately after, she is judging Holiday Wars! She shares how she takes on her role as a judge and why honesty is essential when she is interacting with contestants. We also talk about her latest project, My Family Recipe Journal which allows people to record their family recipes as well as to add new ones that you have created with your friends and family. She talks about the importance of maintaining these culinary moments and how through this, families can still be connected through space, time and generations.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

9LIST ROUTIN3S | DUFF GOLDMAN

Read the NOV ISSUE #71 of Athleisure Mag and see 9LIST ROUTIN3S | Duff Goldman in mag.

TASTING JOURNEY WITH DUFF GOLDMAN

This month, we caught up with founder of Charm City Cakes and Food Network/Discovery+ Host and Judge, Chef Duff Goldman. As a favorite of Athleisure Mag, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about his show Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! You will never look at your Reese’s Peanut Butter Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects and being a new father.

ATHLEISURE MAG: It’s always great catching up with you! The last time we talked with you, you were preparing to do Chefs Cycle with No Kid Hungry.

DUFF GOLDMAN: Oh yeah!

AM: Yes and you were talking about how you were getting ready for that. Why is No Kid Hungry so important to you?

DG: You know, we all kind of look at the world and we see problems and a lot of the times, it can be frustrating because generally, on the by and large, people are good. They want to help and people want to do things. Most of the problems that you see on the news or whatever – you have no idea how to help and you’re just so helpless. I want to make a difference and I can’t. I think that when as individuals, we’re presented with opportunities where we can actually and truly make a difference and we know it, then it feels so good to be doing it and doing something, you know!

AM: On Nov 13th you will be hosting the Thanksgiving Bake-A-Thon for No Kid Hungry. That seems like it’s so much fun. Can you tell us more about this event which I know is livestreamed and it’s going on for 4 hours.

DG: Yeah it’s definitely more up my alley than riding a bicycle for 300 miles! Doing a bunch of baking, telling jokes and making a bunch of people laugh – that I’m good at. Riding a bike, not so much!

What we’re going to do is have 8 different bakers and everyone is going to do a half hour demo showing their stuff. Throughout the whole night, I am going to be emceeing and making a Dutch Apple Pie.

AM: Like you’ve said, there have been so many ways that you have supported and participated in No Kid Hungry – are there going to be future things that you’re doing that we should be keeping an eye on whether it’s directly in this holiday season or even early next year?

DG: I am constantly doing stuff with them. A lot of chefs work with them because you can see where No Kid Hungry is operating. When I first started with them, I was in Baltimore and my shop is still there and I got to go to a school where No Kid Hungry was providing a breakfast for all of the kids. I got to hang out and we all had breakfast together with all of the kids right in downtown Baltimore. Then we were all in the gym together where we ate and we got to play a bunch of different games. I was like, “this is actually happening right now! I’m seeing the benefits of No Kid Hungry right here, right in front of me In my community.” For me, that was just so big and it’s big with a lot of chefs because wherever you are, there’s a chance that No Kid Hungry has done some work. It’s great and I will definitely be doing lots more with them. I have been working with No Kid Hungry since 2006 – it’s been a long time.

AM: During the thick of the pandemic, and I’m sure you were as well, a number of people were baking and doing hobbies and all of these because who knew whatof these things because who knew what we thought would be a couple of weeks inside would turn into much more.

One of the things that we enjoyed watching was your YouTube channel for Charm City Cakes where your team was actually sharing their creations. How important was it for you to be able to provide that type of relief to people whether they were bakers themselves or just looking for escapism?

DG: Honestly for me, it was great and it was really good. But it was really for my staff! I was like, listen you guys, I don’t want to let anybody go so instead of just closing up shop and hoping that one day we will be able to go back and start making cakes again, let’s figure out different ways to get to work. So everybody started making videos and I was doing stuff and other people were doing stuff and it really turned into a really fun thing and it was kind of a win-win-win situation. Everybody at home got to see cool cakes, I got to keep my staff employed and everybody got better! Everybody was trying new things. Because a lot of times in decorated cakes, you tend to see a lot of the same things over and over again. Here, everyone got to stretch their wings a little bit and to show what they were made of which is good.

AM: That’s pretty exciting! One of the things that we enjoy is that you’re so busy on so many different sides, but when you’re just looking at the TV shows that you do with Buddy vs. Duff, Spring Baking Championship, Holiday Baking Championship etc. It’s always fun to see you enjoying the treats, but also giving your feedback to the bakers when they are competing and those elements are happening. What does it mean to you to be able to show your love of baking and pushing the boundaries of creativity through all of these shows that you are a part of?

DG: You know, I think I had to make peace with it funnily enough. When I was filming Ace of Cakes, I was in my shop doing what I do, but here I had to think about and figure out what I do – I’m eating these brownies and I’m telling people what I think about it. Then I had to figure out, what was my motivation. One of the things is that I really love it when people understand something on a deeper level than they did before. Everybody has had a brownie. But when you can break it down into the different components – like I can break down a brownie into the different things that I look for.

When I talk about the texture of a brownie and I talk about when you bite down into the brownie and you get that just first crispy level right on top and then your teeth kind of sink in and then it kind of goes moosh and that layer on the bottom usually has a little bit of butter on it that is kind of percolated on and you get that butter flavor from the bottom and a little bit of salt. You know, when you sort of start explaining how you taste your food as a chef, I think that that helps people. I mean everybody can take a bite of a brownie and say, that’s a good brownie. But when you can really stop and think about why it’s a good brownie, I think that it just brings a deeper appreciation that can happen. For me, just getting people to really appreciate the difference between a brownie that you bought at Starbucks that was baked last week and frozen for a couple of days versus a brownie that was fresh and that people really thought about the ratio of chocolate to flour and that we got the right texture, flavor and all of those things. For me, it makes me feel good because I’m educating people on what a good brownie is and I’m also propping up people that are making a good brownie and hopefully getting people to seek them out and don’t just buy the brownie from the gas station! You don’t want that brownie! That brownie’s no good! You want the brownie that somebody made in their kitchen and thought about it and are proud of and that’s good and it also makes me feel good!

AM: Just the way that you broke that down, because we love brownies – the glands started salivating just thinking about it! You took us through a 30 second journey where we’re like, “he is right, there are levels to that. It’s not just crunchy on top and gooey chocolate on the bottom.” You literally took us on a journey where we see that you’re right!

DG: Yeah! Because it’s a thing! I mean, when you take a bite of a Reese’s Peanut Butter Cup, you bite into it and at first, it’s like your canine teeth kind of hit the thick part of the chocolate where it’s a bit thicker so it will go snap. But your front teeth, the top teeth kind of go in the top and sort of goes into the peanut butter and then before your bottom teeth get in there, your tongue is actually hitting the bottom of the Reese’s Peanut Butter Cup and the chocolate is always so thin right there that it has just a little more give so it’s a different texture than the top. And then when you bite into it and that one piece of chocolate goes snap, but because the edges are serrated – you know that zig zag on the edges, that part kind of pokes up in your lip for a second and it gives you a little sharp and that first bite of that Reese’s Peanut Butter Cup – I love it, but when you break down that for people, everyone has had that experience but no one has articulated it. When you do, it helps people to understand the food that they are eating and what they’re making.

I think that it makes people better cooks and better chefs because what people try to do then is say, “let me think about what is my favorite thing – there’s this burger that I like – why do I like it?” They’ll start really thinking about all of the little things like – they buttered the bun, salted it and then toasted it in a pan. The inside of the bun kind of has the texture of the outside of a grilled cheese. You start going through everything that makes that burger and the next time that person makes a burger, they are going to make it exactly the way that they want it because they are actually thinking of all of those little tiny details. That’s truly what makes a good chef – being able to articulate things that you like in a bite that other people will appreciate people will appreciate. The customers don’t have to think about the food like you’re thinking about it and I don’t think it’s necessary for everybody to think about the minutia of every little thing that they eat, but to be able to craft something that gives somebody else an experience that you yourself have had and enjoyed, that is what makes a good chef.

AM: You translate that so well and once again, in the example of the Reese’s Cup another favorite of ours – we don’t eat a lot of candy around here, but that is something that we really enjoy!

DG: Haha they are so good!

AM: They’re so tasty and there is just something about it. But you took us on that journey and it’s like, “he’s so right, the canine teeth do hit that part!”

DG: Totally!

AM: So with Holiday Baking Championship which kicks off this month, what can we expect from this season and what are you excited about?

DG: You know, one of the things that I love about Holiday Baking Championship is that we film it in the summer time. I basically love all of those flavors – cinnamon, nutmeg, clove, allspice, eggnog – all of those things. I love it. I basically get 2 Christmas baking seasons every year and I just love it and it’s really great! This is a really good one! All the bakers are fantastic, and we have some really good challenges and I feel like Nancy Fuller and I just reached a new level in our relationship where we were just bickering at each other and one of the fun things is that Nancy and my daughter formed a special bond. We were filming in Knoxville, and we brought her out there and Josephine and Nancy immediately connected, and it was really really beautiful and I hope that they show some of that because it was really cute.

AM: Well, that’s exciting and as someone who has hosted and judged so many shows, shows, is there an ingredient that when you hear that a contestant wants to use it that you feel it’s a bit of a red flag and your doubtful that it will work and be a disaster? Or are you intrigued that they will use it and think that it could be cool?

DG: I mean, I always keep an open mind. I try not to let my personal prejudice mess things up. For example, I am not a huge fan of raspberries and chocolate. I think it is overplayed and a lot of time, I think that raspberries are acidic, and that dark chocolate is as well. So a lot of times I find that the combination of raspberries and chocolate is a bit too sour. But that’s just me. Everytime that someone makes it and I ask myself is it well balanced, is it done? It’s not like, “oh I don’t like these flavors, so you don’t win.” It’s like, did you do something cool with it?

AM: With it being the holiday season, what are 3 gifts that you suggest whether we’re buying it for ourselves or for a fellow baker that they should have in their kitchens for baking?

DG: Ohhhhh! I would say, if you don’t mind spinning extra money, a Kitchen-Aid Stand Mixer – it’s just night and day. For baking, you will do so much more with it. Definitely a scale – a digital one that can weigh out in ounces and grams. It’s always really good. I would say if someone is doing a lot of baking, I would say a bench scraper – it’s not something that a lot of people have in their kitchens at home, but I think that everyone would find it really useful – especially when you’re cleaning up. It’s great because it has this nice blade and handle that you can just scrape on your counters and it gets all of that dry stuff and it just comes up and you can wipe it down. It just makes cleaning so much easier.

AM: Well that’s great gifting ideas!

Now that you are a dad, how has it been for you to go through this phase and do you find that you look at food in a new way as Josephine is being introduced to new foods?

DG: Yes and no. I mean, just being a chef and a student of food, I’m pretty well versed into proteins, carbs and fats – good fats and bad fats. Same for good carbs and bad carbs. I’m definitely thinking about it more and I’m not giving her Skittles and soda so that’s good! But for the most part, what I think is really good is that I love just cooking for her. I made an old school puree where instead of putting it in a blender, I steamed some carrots, sweet potatoes and I ran them through a tamis and I did it old school French style. It was nice because there was a little bit of texture and she seemed to really enjoy it. Today, I’m going to make a spinach and pear smoothie and see. It’s kind of exciting. We’re going to put some yogurt in there.

AM: That’s exciting!

DG: Yeah, she’s going to eat well. When she goes to college, she’s going to be like, “oh man, I’ve had it good my whole life!”

AM: Pretty much – those dining halls!

Well looing at your portfolio and the body of work that you have created in your career from the shows that you have been on, your partnership with Goldbelly, your bakeries and also your philanthropic efforts with No Kid Hungry, what do you want your legacy to be seen as?

DG: It’s a good question. I think that hopefully, if anything, what makes me the happiest is seeing that I have inspired people to get in touch with their creative side. Not necessarily in baking, but just in anything, you know? I have inspired people to quit their jobs and start businesses and I think that that right there and showing people that there are career paths out there that are not sitting at a desk and 9-5. There’s some cool stuff out there.

I think that one of the things that I was most proud of with Ace of Cakes is that a lot of kids look at adults and they don’t think being one looks like a lot of fun at all. For the most part, they’re right. But they could look at Ace of Cakes and be like, these are adults and they seem to be having a great time! I think that for me, that feels really good. I like that if I met my 7 year old self, 7 year old Duff would say, “wow, that dude is pretty cool.” It makes me feel good and that’s a good measure in general. As you’re going through life and making decisions, it’s always important to ask yourself if your 7 year old self would be disappointed in your right now or would they say, yeah this is right and I turned out pretty cool. Sometimes when you see politicians – I mean would Ted Cruz’s 7 year old self be like, “yeah you’re awesome” or would he be like, “you suck! I can’t believe that I ended up being you.” You know what I mean?

AM: There are so many!

DG: I don’t want to let myself down. I don’t want to let Duff down from 1981 and for him to think that this guy sucks.

AM: Um yeah, can there be a trade in?

DG: Totally! I turned out to be a dick!

AM: It’s like, is that the road that you wanted to go down? It just doesn’t look right!

DG: Yeah! What decision did you make that led you to this point? You should go back and rethink that one!

AM: It’s like, do you have any friends? Because if you had a good one, they would say, “wow you need to rethink that one!”

DG: Dude, what the hell? What is going on with you?

AM: How do you take time for yourself and get that moment of zen with all of the things that you have been involved in?

DG: It’s really important. You’ll never have the time if you don’t make the time. It’s really important to be able to find that time for yourself. I know you wouldn’t really think of it by looking at me, but I am actually insane about exercising. I love to exercise. I love to lift. I have a really nice gym here at my house. I do a lot of other stuff too. I play music and I have a whole jam room studio in the basement and right now I am working on a set of blocks for my daughter.

AM: We saw that on Instagram! It’s so cute!

DG: Yeah! I’m kind of right in the middle of that. It’s a big job!

AM: Earlier this year you posted about this wooden play thing that someone suggested you should buy it, but then you got the tools and materials and made it. You’re a serious woodsman!

DG: Yeah, my wife was like, there’s this thing and we could buy it, but it would be cool if you made it. So I wanted to make it and I ended up spending about $1,000 in tools for something that would have cost $90 on Etsy but it was super fun!

AM: It looked beautiful!

DG: Yeah, I do a lot of wood working – like bird feeders around the house. I had to child proof the house. We kind of live in a cabin, it’s a big A-frame and it’s not fancy it’s from the 70s and it’s a loft upstairs and that’s dangerous for a little kid. So I had to build all of these walls and stuff to keep her from falling off the loft because there are no handrails – no door. So I love doing a lot of wood work and I’m trying to get these blocks done and my wife wants me to make a sensory board for her. Things to play with and things that make noise. I have to finish these blocks because I hate leaving projects unfinished. To put the blocks aside and then move to something else, it doesn’t sit well with me - so I have to get them done!

IG @duffgoldman

PHOTOS COURTESY | PG 92, 95 + 99 No Kid Hungry | PG 96 The Jim Henson Company |

Read the NOV ISSUE #71 of Athleisure Mag and see Tasting Journey with Duff Goldman in mag.

Hear Chef, Restaurateur, Baker, TV Personality and Host/Judge of Food Network/Discovery+, Duff Goldman on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

ROOTS + RECIPES WITH AARTI SEQUEIRA

We had the pleasure to catch up with another culinary fave, Aarti Sequeira. We begin by talking about her culinary journey and how we first met her during in season 6 of Food Network’s Next Food Star where she won her season. We talk about her show Aarti Party, her love for sharing Indian foods and being a Food Network personality as a host and a judge. Just in the past weeks alone, we have enjoyed her judging on the latest season of Halloween Wars and then immediately after, she is judging Holiday Wars! She shares how she takes on her role as a judge and why honesty is essential when she is interacting with contestants. We also talk about her latest project, My Family Recipe Journal which allows people to record their family recipes as well as to add new ones that you have created with your friends and family. She talks about the importance of maintaining these culinary moments and how through this, families can still be connected through space, time and generations.

ATHLEISURE MAG: We remember watching you on the 6th season of Next Food Star and winning it which we knew you would. What was it about cooking that you loved it and the passion that you brought to it and what made you want to work in the culinary world and to share your food stories?

AARTI SEQUIRA: Gosh, well first of all, I was 10lbs when I was born. I think that I have always had an appetite. My poor, poor, poor mother. I was her first baby and I literally scarred her for life. Bless her! I was born into a family who are obsessed with food. I mean, my family will talk about what they have eaten before they will tell you how they are feeling! Because that is probably a clearer barometer about their emotional well being. It’s really the center of our lives. I think it’s because food is such a huge part of Indian culture and in India as well as South Asia in general, you can tell so much about a person, their community and their history based on what they eat. Their religion will decide some of the things that they can eat, where they’re from, the way that they cook it. It’s just such a huge part of our identity. That was such a natural thing that I brought up with me as I grew and came to the states.

So the ironic thing is that my mum is an incredible cook and she’s known as this in our family. My dad has a very exacting palette and both of them are world travelers, they’ve been all over and especially my dad. When we would go on holiday, we would go to places where he had been on business trips. He’d come back and he’d say, “we have to go to Istanbul guys – you’ll love it.” That summer we would go to Istanbul and that was a really beautiful gift that they gave us. Of course, when we went on holiday, that was also about what we were going to eat and then coming home and trying to recreate some of that and sharing it with our friends and family. So, cooking and eating have marked every joyful and difficult moment of my life.

So in my 20s when I was here in the states and I was hitting a real rough patch in terms of – I had always thought that I wanted to be a journalist and I had been pretty successful at that and I had worked at the company of my dreams, CNN. Then, the bottom fell out of everything and I couldn’t find work and I was really starting to question my worth and I retreated to the kitchen and watched a ton of Food Network – every cooking show I could find, I read all the cookbooks and I started tinkering around in my kitchen. I found that cooking gave me my sense of peace and comfort and quiet and a sense of being able to turn chaos into something beautiful. I desperately needed that at that point in my life as it felt like chaos. So cooking really saved me in many ways because I was having a huge identity crisis and around the same time, that’s when my faith came together and so faith and cooking and everything that happened right then in my 20s – it was a crucible and it was really hard, but I’m so grateful for it because it really helped me establish who I am.

AM: What are your 3 favorite ingredients that you always like to have on hand?

AS: Oooo gosh! How can you narrow it down to just 3? It’s so hard. I would put it down to sort of the Indian holy trio which would be onion, ginger and garlic. I think if I have those 3 ingredients, I can build pretty much any savory dish and if I caramelize the onions enough, I can make a sweet dish.

AM: Oh wow some double duty actions!

AS: I think that if you walk into my house, you’ll always find those things sitting on the counter – even if I have nothing else.

AM: We always love when we're watching Food Network and we’ll see you popping on the Guy’s Grocery Games, on Chopped or Halloween Wars and we know that on Nov 7th, Holiday Wars comes out and that’s really exciting! It’s great to see these incredible bakers doing what they do and for it to be in the holiday season as we have navigated these past 20 months it makes you think of that sense of family, fun and thinking like a kid again. So, tell us for those that may not have seen the show, we know its hosted by Maneet Chauhan and that you and Shinmin Li are judges.

AS: So Holiday Wars is a tradition on Food Network. It’s a long standing show and I was really honored to be invited to be part of it. Shinmin has been judging it since the beginning so she’s the OG and then I’m there haha! Holiday Wars is a show that tests bakers on the inside and on the outside. Meaning, they have to make, sculpt and create for us these beautiful vignettes that will communicate whatever the theme is of that episode. But they can only use sugar, flour, eggs, butter, chocolate and some isomalt.

They have to make us a piece of art. Now on top of that, it’s interesting that this season they are going to have to be heartbreakingly, cutting into their creations because somewhere at a certain point in the middle of their beautiful sculpture, there is some cake for us to taste. So that’s why I say, inside and outside. It’s about the flavors and it’s also about the art of it. It’s such a unique show and something that keeps the whole family involved. I watch it with my kids because they can somewhat imagine the flavors especially my boujie palated children!

The thing with Holiday Wars, it’s what we get excited for. We drive around our neighborhoods to see the Christmas decorations and everywhere we go, there is holiday music playing. We have tumbled through the year and we have come home. At the end of the year, this is what you want – some comfort, warmth and hope which is to me what I think the holiday is about and that’s all wrapped into one here on Holiday Wars.

AM: How does it feel as a judge to sit there and watch all of these things going on and people are going through competitions? Do you find it hard to be able to categorize what is better than something else? It must be pretty tough.

AS: It is really hard, especially once we get further and further into the end of the competition. Listen, I am a huggy buggy. I start to get really invested in these people - I care about them. If I could hand them all a trophy, I would but that doesn’t really behoove anyone. The longer we go, the harder it is for me to tell them, “hey it didn’t work.” This is the advantage of being someone that has competed and continues to compete is that I know what that feels like. I don’t like it when I can tell that a judge is holding back the truth. I want to know the truth and that’s how I grow and that’s how I get better. I try to keep that in mind too. I bear in mind all the difficulty of cooking in front of 1 billion cameras and lights and the stress that that involves, I try to keep in mind that fatigue because really after a few weeks into the competition there is physical and mental fatigue going on. I try to keep all of that in mind, but at the end of the day, everybody is there to move forward in the competition and in their career. So I have to shoot it straight and I try to do it with as much grace and levity as possible because that’s what I want.

AM: This season starts on Nov 7th, but is there anything that you can tell us that we should look out for or anything that you can share?

AS: I will tell you that this show follows on the heels of Halloween Wars and it was really interesting to see how to make a sculpture really pop and to have an impact. On Halloween Wars, you can really cash in on the drama of the theater that really stands out. So in a way, you could really see that – but when you move on to Holiday Wars, there is no shadow and I found that they had somewhat of a harder challenge because what they’re trying to play on is nostalgia, memory, humor and that thing that you can’t put your finger on to give you those feelings in your heart when you say, “oh my gosh, I’m completely in love with it and I can tell you all the stories that I felt as a kid.” That’s very hard to do and so there were definitely a couple of creations where even if the execution wasn’t great and I can think of it now, I was brought to tears over it when I heard the story behind it. It just made me cry so grab some tissues as there will be some crying. It won’t just be me!

AM: It is a story and it’s kind of interesting because I was looking at your My Family Recipes Journal and I believe that people do tell stories through food. It’s pretty hard when you talk about a certain dish without talking about something that came from your family or some type of experience that you have had and especially with what we were talking about, family bonds, the holiday season and all of these feelings that come together with this. Where did the idea come from for you to be able to create this?

AS: Well, my grandmother whose name was Lucica, my middle name is from her. She was this whirlwind in the kitchen and she was the kind of woman who would say that she would make a cake, she would wing the recipe and even though she didn’t have an oven, she would steam it on the stove top. It would turn out so good and everyone would say, “oh my gosh, Lucica is an incredible cook.” She was and unfortunately, she passed away quite early in her life and in the life of her children. She did not write her recipes down because I think that she thought that she would always be here. So for my mom, her sisters and her brother, for whom food is such a huge part of their life, to not have those recipes and to not have them written down in her handwriting, it was just a huge loss.

So my mom started her own recipe journal and I think that consciously or subconsciously so that that wouldn’t happen to us. She has been keeping a recipe journal for as long as I can remember. She has so many of these big old day planners that are filled with her recipes written and re-written, tested and re-tested. It’s more of the traditional things that tell us about where we from, but it’s also the new things that she has come up with because of the experiences that she has gone through so it’s really this living testament to who my mother really is and one of these days, she’s going to pass. I don’t like thinking about that, but what I will have and what my sisters will have is that testament to who Rosemary Sequeira was and not only will I be able to run my fingers over the handwriting and touch her, but I will also be able to recreate them and you know that when you make that person's recipes, they are back in the kitchen with you and that's a way to reintroduce her to my girls and to help them them understand that, “hey, you come from me, but you also come from Rosemary Sequeira, you also come from Lucica Harrison and a bunch of generations before you who all loved to cook and these are the flavors that they were really into and this is why we have the sweet halal or the sweet pilaf recipes because back in the day, they were rationing and my grandmother had to come up with the recipes.” These are the stories right that pull our roots down into really good soil, so that we can stretch up high and wide. I think it’s really important to write these recipes down because family recipes naturally and inherently connect a family. These days because our lives are so full and so busy and frankly, families are all across the country and all across the world We have time and distance coming for our families and stretching them! So something as simple as sharing a family recipe can be that glue that pulls that family back together. If there is anything that we have learned over the past couple of years is that, you can take a lot of things from us, but we will find a way to remain connected to those people that are really important to us. Family is whatever way that it means something to us.

I got together with my family at DaySpring and they know how to make beautiful things that are a blessing to us and enable us to bless others. They helped me create this recipe journey. There are blessing at the beginning of every section and I get a little choked up to think that there might be families all over the country saying those blessings before they eat this holiday season and there are also pieces of scripture on every page and we have broken up the pages into 8 sections so that you can decide how you want to divide up your recipes. Every section is color coded and the colors are inspired by saris from my mum’s closet. The interesting way that we have set up the pages is that page 1 is not for your to write the recipe on – that’s page 2. Page 1 is for you to write the title of the recipe , the kitchen from which it came and then to write your memory of that person or the times that you have eaten eaten that recipe. So that stays and when you write something down, you give it value and you’ve taken something abstract that only lives in your mind and you put it down so that others can share in that experience. That’s why I think that that is really important to me and that’s why it’s on page 1.

AM: It seems like such a beautiful book and something that is perfect for gifting.

AS: Yeah, thank you!

AM: When we were watching you reveal the book on your Instagram, the colors are lovely and it looks so ornate and feels like something that you would want to put on the coffee table of your home when you are not using it.

AS: In my mind, it was meant to look like a jewelry box!

AM: Yes! That’s what we were going to say but we didn’t want to offend you ha!

AS: Yes! Why would I be offended that’s what I wanted it to look like! It’s a complete jewelry box, because I want people to understand that their family recipes no matter how humble or intricate – they are jewels and gems that they should hold onto. You should protect them and pass them down like an heirloom to the next generation.

AM: Do you see creating other products like this and having an assortment that allows people to continue to share their stories?

AS: I mean that is the hope and prayer. This is just the beginning of a relationship with DaySpring and we have some really cool ideas coming up so I am so excited to have a partner who values family and values connection and values faith the way that I do. Those are the things that keep me going. Really, on a day-to-day basis, if I didn't have those those things, I would be a mess!

AM: Yes!

AS: Yeah and I think that we can all relate to that! The holidays can be hard for some people and I wanted there to be something that could help them through this period of time.

IG @aartipaartipics

PHOTOS COURTESY | Aarti Sequeira

Read the NOV ISSUE #71 of Athleisure Mag and see Roots + Recipes with Aarti Sequeira in mag.

Hear Chef, TV Personality and Judge of Food Network/Discovery+, Aarti Sequeira on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

DARE TO BE YOUR BEST WITH MILES CHAMLEY-WATSON

We're all about pushing boundaries and standing in our truth to showcase our authentic selves. So when we had the chance to sit down and chat with 2 X Team USA Olympic Foil Fencing Bronze Medalist, World Champion, model and ambassador, Miles Chamley-Watson. He talks to us about how he got in the sport of fencing, what made him realize that this was something that he could do professionally, how he has blazed his own path, and his focus on growing the sport by bringing it into the mainstream while also empowerning children to bring them into the sport.

We also talk about how he continues to create a multi-faceted brand that incorporates the sport, his interest in fashion and ambassadorships that are synergistic with his brand. We also talk about his latest partnership and documentary with Daring Foods, a plant-based brand. Miles also gives us insight on how he trains as an athlete each day.

ATHLEISURE MAG: How and when did you fall in love with fencing and when did you realize that you wanted to go pro and do this as a career?

MILES CHAMLEY-WATSON: I was born in London and was playing football, cricket and rugby. I moved to NY when I was 11 and I was kind of a pain in the butt kid and would get into trouble. So as punishment, I had to pickup tennis, fencing or badminton. I ended up picking up fencing and got it right way and I thought, “wait, I can stab people and not get into trouble? This is awesome!” So, when I was 12 years old, I fell in love with it and I never looked back!

AM: Wow! As a kid I played badminton.

MCW: Woah and that’s a hard one too!

AM: It is a hard one and I didn’t like it, but we played it at every function.

MCW: Oh yeah, it gets intense!

AM: It does. But we can appreciate that you took that on. You’re a 2X Olympic Champion, who won a Bronze medal and you’ve won various World Championships. Can you tell our readers who are not familiar with foil fencing, what it is, what’s involved and how you win?

MCW: The key is to hit the person and not have them hit you back. It sounds easy, but it’s first to 15 points and it’s 3, 3min periods. So that can be from anywhere from 10mins to 30 mins depending on your fencing style. I’m very defensive so my matches don’t go longer then say 15 mins or so. I’m a quick one, I have ADHD and I don’t have the patience. So I’m more aggressive. So it’s 15 points and then there’s right of way action so there are 2 lights and then there is a referee who will look at the video machine and see who hit the person a little bit earlier and my goal is to simplify the sport so that it’s easier for the audience to be able to understand. That’s why it’s one of the reasons why it’s not on TV because it’s kind of hard to understand. I want to bring more visibility to the sport by doing stuff like this and being able to simplify the rules a little bit.

AM: That’s really interesting. Back in 2018, we had Dagmara Wozniak as our cover for our AUG ISSUE #32 and we shot her editorial where she trains at Manhattan Fencing and when we saw the lanes and could visualize what takes place, we understood it more and it was so different then seeing it on TV. Being able to see the mechanics up close, it was intense to watch that.

MCW: Right and that is saber so in foil, it’s different.

AM: When we think of fencing, it’s a powerful and an elegant sport. What do you do physically and mentally to prepare for the sport?

MCW: I’m lucky that my sponsor has a facility right here in LA which I will be heading to in an hour. I get up in the morning and I do meditation and journaling in the morning as the first thing. I then go to the gym and I do fitness. Today is Wed and it will be explosive work: deadlifts, running and sprints and then after that, I will go into fencing. If I’m feeling up for it, I will go into sparring. Now I’m learning that everyone is good at doing certain things, but how do you get to the point of being the best and I think that that is the mental aspect. So that’s a lot of reaction training, journaling and manifesting and this is incorporated into my routine everyday as well. It’s a full-time job.

AM: How long would you say that you are doing these things daily in terms of blocks of time?

MCW: I’d say journaling is 30 mins, I have my cup of coffee or tea outside of my balcony, then I go to the gym which ends up being about 3 hours because cool down and warm-up is 45 mins and then to workout is about an hour and a half. Then I eat, come home, relax for an hour and do some work and meetings like this and then I go fencing for about 3-4 hours. All in all, I would say 6 – 7.5 hours.

AM: In terms of your nutrition how does this play into staying in shape, optimizing your sport and ultimately supporting your lifestyle in general?

MCW: There’s nothing more important than nutrition! At one time, I didn’t care about what I ate. It’s a whole game changer for me and I just got my blood test back and I have to load up on all of these things. I have to start drinking these random things like coconut water, eating the white part of watermelon – it’s really weird. But now, I’m noticing the importance of nutrition and how important it is and to know about your body and how it fuels you. So I try to keep a healthy diet.

AM: You’ve partnered with Daring Foods and have a pretty exciting documentary that is out now. Tell us about Daring Foods and how this partnership came about.

MCW: Yeah yeah – I’m so excited! I actually knew about Daring for awhile because I was trying to incorporate plant-based in my diet so that I could have a well balanced diet as well. I’m not just vegan or plant-based, I like to incorporate both. I love the product, it tastes good and the ingredients didn’t make my stomach rumble. Because nowadays, there are so many companies that have kind of saturated the industry and I got the chance to look up the company before and to meet Ross and the Daring team. It was a perfect match because they are disrupting a space that has been around for a number of years and I’m doing the same thing in my sport. It was literally the most organic relationships that has fostered this campaign and you can tell that this is powerful and we’re speaking to kind of just challenging ourselves and making Daring Moves and kind of pushing the boundaries and limits which is what I’m all about and what they’re all about. It was lovely to like the product before meeting them and then meeting them was the cherry on top and it’s been great and we’re all a family now!

AM: How was it participating in Daring Moves?

MCW: It was phenomenal! It was amazing! Molly Schiot who directed it, the entire team – they were so professional. It was one of the most creative and fulfilling projects and campaigns that I have done in a long time. It speaks to things that are bigger than just me. I think that it will inspire people and just the message of being daring, everyone in their walk of life is able to understand. In your job and in my job, it’s important and a great characteristic to have. It’s literally a match made in heaven.

AM: Will you be involved in anything else with Daring Foods that we should keep our eye out for?

MCW: I think that this is just the beginning, it’s a beautiful relationship and it was great to get this campaign out, but I think that we will do loads of things together because I love the products, I love the people and I love the messaging overall – it’s powerful. Definitely be on the lookout for more. It’s just the beginning.

AM: As an athlete, how do you find that balance between eating the foods that are good for you while also enjoying splurge foods as well?

MCW: That’s the best thing about having a healthy balance right and having a happy medium? I incorporate some of the vegan, non-dairy products. I eat dairy literally for lunch and then I incorporate having some meats here and there. My diet also allows me to have cheese. I love to eat and I also love to eat candy! I can never be fully vegan for that reason. I’m sorry, I’m never going to stop that! I think it’s important to have a balanced diet right and to be healthy? People ask me, “are you vegan?” I eat a very healthy and balanced diet. So, I incorporate meat with non-meat and I do what works for my body. I think that the most important part about creating that balance is the ability to have your cake and eat it too.

AM: In preparing to chat with you, it’s interesting to look at your background as an athlete, being an ambassador, modeling for fashion brands – how important is it for you to be able to push boundaries and to be able to represent yourself the way you want to be seen and to engage with these brands in all of these different ways?

MCW: I think doing work with different companies brings a new audience to me and also fulfills another passion of mine. I don’t want to be in a box. I’m a professional fencer yes, but I think that I have been able to branch out and get a lot of endorsements and sponsorships because I think that everything that I do, I do with love and I don’t work with brands that I don’t believe in. I’m a firm believer in not saturating your brand and doing things that you love. I’m able to kind of build my brand just being myself and organic and that's whats transferable. You can see people doing things and it's forced, but I like to keep it organic and natural. Just keep growing and do more modeling stuff and getting that audience. Getting mores sponsorships and doing these things. I’m in a very interesting sport that has the ability to change on my own, but working with companies like this helps to grow the sport organically.

AM: One of the things that's so intriguing is the fashion element of you. You’re a stylish guy, you have these tattoos, you’re at the Met Gala with Lewis Hamilton, you’re sitting front row at global Fashion Weeks, you’ve worked with Todd Snyder – what is it about fashion that you love so much as being in these different worlds and having the ability to include your creativity is a lot of fun.

MCW: I think you said it perfectly – creativity and fashion is the one world where you can wear whatever you want and it’s subjective. You may like it, you may not like it and I think that being able to do the fashion shows, it gives you a rush and a different kind of adrenaline. Fashion was kind of one of the first worlds to embrace me – they invited me to the Met Gala twice with Vogue and all of these companies and they love the sport of fencing because it does have that fashion element to it. A lot of brands do some of their collections based off of fencing. A lot of athletes like fashion and a lot of fashion likes athletes and I think that I am in a sport that is elegant and has that uppityness to it and I’m bringing a new face to it. I love fashion and I think that there is nothing better than putting a fresh outfit on and for me, that’s what I would like to bring to my fencing world too – a uniqueness and not being afraid to take risks. I think that I have always done that in the sports world and also in fashion just naturally.

AM: And you recently partnered with Richard Mille which is phenomenal – how did that come about and how excited are you about it?

MCW: I mean that’s a dream come true! It’s like woah you know? It’s a little surreal seeing my wrist, but I think it makes sense right? I’m all about timing and precision and changing the watch game. That’s what they’re all about and they love me and I love them like a family. I was able to meet the team and there’s this great relationship. When that happened, my phone exploded and it’s cool to be able to work with the companies that you love and you never think it’s possible and then you’re sitting there right next to Rafael Nadal! I mean to work with them, it shocked me a little bit and then I thought woah and then I’m working with a company like Daring too! I mean, what can’t you do? When you believe in yourself, there is nothing that you can’t do.

AM: You have a great mix of brands that you work with. How do you decide what makes sense to you as many of them like you said, are organic to you or are things that you are passionate about?

MCW: I think it comes to that if I have a feeling, I never second guess myself. I just go with the feeling. I also have a great team too and they know who I am, my values and I think that having a great team around you makes it a lot easier. I always go with my gut and I pick brands that align with me and just natural.

AM: It’s almost the end of the year. Are there projects that we should keep an eye out on are their championships that are coming up? What’s going on in Miles’ world?

MCW: I have a competition in Dec. next month – a national. Then we go to Paris in 2022. I have a lot of projects that are coming and in 2022 we have some amazing things dropping in 2022. I’m ending the year very strong and I’m just very grateful that I get to do what I love during a crazy time. Definitely be on the lookout as there are a lot of projects coming.

AM: Can you tell me about the Miles Chamley-Watson Foundation and what its focus is?

MCW: I want to empower the youth through fencing and I hated seeing the talents of kids being wasted because they couldn’t afford it as fencing is an expensive sport. So I thought, how do I help because I have the ability and I can use my connections to help the generation. I wanted to create the tools that kids needed to be successful in life whether it’s going to the Olympics or being the next John Doe. We want to give them the wings and the tools to succeed through my foundation. I have all the necessary elements as I know what it takes and I’m able to fly through the hole and make a success of it. I’m kind of the only one that has been able to branch out and make it in America. I thought that it was my duty to give back to the kids and that’s what we launched and it’s exciting and has also given me a sense of purpose and it’s awesome.

AM: You have a mantra of “create a legacy and not a moment,” what does this mean? Also, what do you want your legacy to be in the sport as well as the body of work in general?

MCW: Create a legacy not a moment, is something that I came up with in 2016 on the way to China at the Grand Prixe. I was on the train and someone had left a horoscope book and it was 18 hours so I was reading the damn thing and I thought that it made a lot of sense. I asked myself what my purpose was. I knew that I had won all these medals, but I wanted to create a legacy and not a moment. I wanted to create something that would last forever. That’s something that everyone wants whether it’s creating a kid, their first product or whatever that may be. I think that being the first is the best feeling.

I want my legacy to be someone that changes the sport, gives kids hope and also sticking up for the kids that are ADD/ADHD or whatever that got a negative stigma and I want to change it. I want to shed a light and just give kids hope that you can do whatever you want. I can win medals, that’s easy, but to inspire kids to do what they want to do in life that’s amazing. Kids see me in campaigns that I am doing with brands and that to me is my legacy.

IG @fencer

PHOTOGRAPHY CREDIT | PG 126 - 131 Daring Foods | PG 132 -137 Kyle McKenzie | 9DRIP PG 28 - 30 Richard Mille |

Read the NOV ISSUE #71 of Athleisure Mag and see Dare To Be Your Best with Miles Chamley-Watson in mag.

Hear 2X Team USA Olympic Foil Fencing Medalist, World Champion, Model and Ambassador, Miles Chamley-Watson on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

THE ART OF THE SNACK | TASCA

This month, we head to Manhattan's Tasca which focuses on Spanish-Caribbean flavors which include spices and recipes from Spain, the Dominican Republic, Puerto Rico and Cuba. We talk with restaurateur, Jay Espinal about what we can expect from this restaurant, dishes that we can enjoy and how this has become a family affair. He also preps our taste buds with what we should enjoy when swinging by with family and friends.

ATHLEISURE MAG: We know that as a restaurateur who had great success with your restaurant Don Pedro, you’re back with Tasca and have made this a family affair with your wife Norisa as well as your son Justin. Can you tell me about your background, what led to the creation of Tasca and what are the roles that the 3 of you have at the restaurant?

JAY ESPINAL: That’s a great question, and it’s funny because I was completely out of the business when Justin one day approached me and said that he wanted to get into the business. I said "no you don’t," and proceeded to tell him of all the reasons he didn’t want to be in the restaurant business. The long hours on your feet, the responsibility, the fact that he would be working holidays and weekends. I didn’t paint a pretty picture yet he said this is what he wanted to do.

AM: Chef Rene Hernandez was previously at Don Pedro and is now the chef here. Can you tell us more about Rene’s background prior to coming to Tasca?

JE: Chef Rene has worked at many of Puerto Rico’s top restaurants and also spent time at El Bulli under the guidance and leadership of Ferran Adria.

AM: Tasca’s cuisine is a Spanish-Caribbean in flavor. Can you tell us about what regions this incorporates and what diners can expect?

JE: Spanish and Latin Caribbean, we focus on the Latin Caribbean islands of Cuba, the Dominican Republic and Puerto Rico along with Spain. The three islands mentioned have similar shared histories and influences with Spain.

When dining guests will have one of the US’ Premier Spanish wine lists and from our menu, they can expect dishes that take a cue from old world Spain and the new world. Dishes like the thousand spice duck breast over sofrito goat cheese and Zinfandel plantain tower. Or of course, a classic paella.

AM: What is the ambiance of Tasca for those that are dining in as we know this is a multi-level space?

JE: The ambiance is pretty chill, soft low-key lighting. We do have a more energetic bar with a relaxed vibe. We also offer a wine cellar with fireplace for a date or special occasions.

AM: What seasonings and spices should we expect to see at Tasca?

JE: From Saffron to the chefs' special house adobo and mojos. We are all about different flavors and combinations. We make over thirty different house infused olive oils.

AM: What are 3 appetizers that you suggest when we come into dine?

JE: The octopus in varied forms is said by many "it's a must." I have been told on many occasions that it is our guest favorite in the city. I think the zetas y gambas is another that truly showcase our Spanish- Latin Caribbean roots and one of my favorites is the croquettas de maduros over sun dried tomato slaw and Manchego lime zest.

AM: What are 3 main dishes that you suggest that we should enjoy when coming in with friends and family?

JE: The duck magret, filet mignonette special, and any of our fish specials.

AM: What are 3 desserts that we should have?

JE: Passion Fruit Cheesecake, Tres leche - coconut three milk cake and Trufa de chocolate - Belgian chocolate and coffee truffle

AM: In looking at your beverage program, you have over 100 varieties of premium rums and a number of wines. What are 3 cocktails that we should have when there and what are 3 wines that we should pair with our meal?

JE: City of Gold - Blanco tequila with cara cara orange, garden peppers and tiki spices, Green Smoke - Refreshing cucumber juice and peppery ginger beer in a vibrant mezcal long drink and TASCA Manhattan - Sweet vermouth, Santa Teresa 1769, bitters.

3 wines - Cosmic, Xarello Estrecho, Monastrel Gratavinum gv5, Carignan, Grenache

AM: For those that may be popping in to grab a bite at the bar, what are 3 dishes that they should have?

JE: Pulpo a La Parilla - Grilled octopus, Peruvian potatoes. mojo Gallego, Croquetas de Misco - Seafood croquette, roasted garlic foam and Empanada Trio - Chicken, beef brisket or vegetable cheese turnovers with smoked paprika aioli.

AM: With the holiday season being underway, are there special events coming up and do you have items on the menu that are specifically for this season?

JE: Large format Villogodio (slow cooked pork shank), Cochinillo (10-hour slow cooked baby suckling pig) and Lechazo (slow cooked suckling lamb).

IG @tascanyc

PHOTOGRAPHY COURTESY | Tasca

Read the NOV ISSUE #72 of Athleisure Mag and see The Art of the Snack | Tasca in mag.

BINGELY BOOKS

YOU HAD ME AT PET-NAT: A NATURAL WINE SOAKED MEMOIR

Hachette Books

Rachel Signer

Rachel dreamed of being that Parisian girl with effortless cool; however, she was an under-appreciated freelance journalist and waitress in New York City. She is frustrated with her life until she tastes her first pétillant-naturel (pét-nat), a type of natural wine made with no additives or chemicals. This takes her on a journey to Paris, Italy, Spain, Georgia, and finally deep into the wilds of South Australia. This allows her to face the question of whether she wants and can handle living an unconventional life that she felt she wanted.

In You Had Me at Pet-Nat, we watch as Rachel learns more about those who make this style of wine as they thumb their nose to the industry and create a product that is made with integrity and a deep commitment. She sees the parallels to her own life and begins to understand that she must figure out how to live if she wants to be free.

COOKIN' LOUISIANA: FLAVORS FROM THE PARISHES OF THE PELICAN STATE

Gibbs Smith

Kevin Belton

In his fourth cookbook, Kevin Belton takes us to Louisiana's multiple parishes to share foods of the region with us. Cookin' Louisiana: Flavors from the Parishes of the Pelican State also introduced us to flavor profiles that are associated with the state. The 78 recipes also come with humorous stories that engage food enthusiasts and cooks. We learn how to make Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake just to name a few.

FARMHOUSE WEEKENDS: MENUS FOR RELAXING COUNTRY MEALS ALL YEAR LONG

Gibbs Smith

Melissa Bahen

In addition to loving comfort foods during the weekends, we're now firmly in the midst of the holiday season! We want to have those items that ensure that we have warm filling nourishment whether we enjoy this solo or with friends and family that come over.

Farmhouse Weekends: Menus for Relaxing Country Meals All Year Long allows us to bring all the things that we love about cottagecore to the table when it is time to dine, regardless of where you are located.

Melissa Bahen shares how her weekends include instagrammable moments that take place in the country and include apple cider donuts, white bean chili and buttery cobblers. She shares her trips that include picking apples, going to farmers' markets and enjoying good company.

With over 65 recipes, you'll find a number of meals and dishes for brunch, dinner and dessert for the spring, summer, autumn and winter.

Read the NOV ISSUE #71 of Athleisure Mag and see Bingely Books in mag.

ATHLEISURE LIST | JUICERY HARLEM

Juicery Harlem came about in the pandemic year of 2020 when everything got shut down and the world was struggling to reopen. Sasha Hart and her husband Jay Vallo saw that their neighborhood needed a healthy juice bar option that would offer lunch specials as well and a safe comfortable space for the locals to hang out. They brought in their friend and trained chef Jappy Afzelius—who was awarded a New York Times review for his work at TSISMIS (he worked and trained under Alain Ducasse at Chez Allard Bistro in Paris and Benoit Bistro in New York) as a partner to help with the menu and bring his expertise from years in the culinary industry. They soft-opened on November 1st and so far the response from the locals has been amazing! They are loving the fresh juices and smoothies, acai bowls and avocado toast.

The starter menu is 5 juices, 5 smoothies, 2 shots and 3 food items. They worked with a nutritionist to make sure the mixes are not only tasty but also give the best nutritional value! For example, when it comes to juices, Rise n Green (Green Apple, Cucumber, Pineapple, Mint) is delicious, refreshing, and energizing, a perfect way to start your day. Golden Goodness (Orange, Baby Carrots, Red Apple, Ginger) is not only very tasty, but it also brings up anti-inflammatory properties and helps stimulate a healthy immune response. Having one juice or smoothie a day can bring invaluable health benefits in the long run. As for additions to the menu, they will be add seasonal items, like apple cider for the cold season, and offering new exciting juice and smoothie recipes every few months to their customers. There are plans for juice cleanses in the future.

We suggest that you try their signature Harlem Shake, Mangonana and Power Berry. In terms of shots, you should try the very popular Ginger Jolt as some stop by daily to get it. Another great option is Sweet Revenge. In addition to ginger and lemon mix, it also has strawberries, which give it a hint of sweetness.

They serve acai bowls, avocado toast and a tuna melt. The latter 2 items come with a side salad with coconut cream dressing and have been very popular.

They have a buy 10, get a small item free promo. It could be a 8oz juice or a shot. When customers tap to pay, the system automatically checks them in. In addition, they offer a 10% discount to our seniors.

Juicery Harlem

370 Lenox Ave

New York, NY 10027

juiceryharlem.com

IG @JuiceryHarlem

PHOTO CREDITS | Juicery Harlem

Read the NOV ISSUE #71 of Athleisure Mag and see Athleisure List | Juicery Harlem in mag.

#TRIBEGOALS

Read the NOV ISSUE #71 of Athleisure Mag and see #TRIBEGOALS in mag.

S2. E1. | ATHLEISURE KITCHEN WITH CHEF DUFF GOLDMAN

On today’s episode of Athleisure Kitchen, we catch up with founder of Charm City Cakes and Food Network Host and Judge, Duff Goldman. A favorite of Athleisure Mag and in the NOV ISSUE #71, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about The Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! I promise you will never look at your Reese’s Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects, being a new father and he shares one of our favorite features that our readers enjoy in Athleisure Mag’s issue, 9LIST ROUTIN3S!

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

THE ART OF THE SNACK | TUSCANY STEAKHOUSE

We're hitting one of the favorite times of year which is the perfect time to check off a few more restaurants off of our list. This month's The Art of the Snack is Tuscany Steakhouse. We take some time to find out more about this restaurant with restaurateur, Steve Haxhiaj. We talk about his expertise in the industry, his Executive Chef Jamie Chabla and what we should order the next time we dine in with friends and family.

ATHLEISURE MAG: As a veteran restaurateur and alumnus of Wolfgang’s Steakhouse, can you tell us about your career in the industry and what led you to creating Tuscany Steakhouse?

STEVE HAXHIAJ: With my 28+ years in the industry between Italian restaurants and steakhouses, I have combined my experiences and came up with the menu at Tuscany Steakhouse which marries flavors of Italian American fare and the classic American steakhouse, creating the perfect menu for our guests to have plenty of choices for steaks, seafood, and other Italian dishes.

AM: Tell me about Executive Chef Jamie Chabla's, culinary background and how he came to Tuscany Steakhouse.

SH: Our Executive Chef Jaime Chabla has more than 35 years experience in the industry. Chef Chabla had worked for about 20+ years at Manhattan Café & Portofino's as a chef. He also worked for 8+ years at Wolfgang's Steakhouse which is where I met him and we got the idea to get together open up Tuscany Steakhouse.

AM: How would you define the cuisine and menu that is offered at Tuscany Steakhouse?

SH: Our menu is really different from other steakhouse menus in New York City. We provide an Italian experience and flavors in our cooking and many of our dishes.

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

SH: Guests who dine with us can expect top-quality food, great ambiance, and excellent service.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

SH: The interior of the restaurant features whitewashed brick and creates a rustic look. With large mirrors and Italian music, we also have a private room and semi-private room available for private events or business functions.

AM: What are 3 appetizers that you suggest we should order when visiting?

SH: I would highly suggest the thick-cut, sizzling Canadian bacon, cold seafood tower and the fried calamari.

AM: What are 3 main dishes that we should enjoy when visiting?

SH: Our USDA prime and dry aged steaks are highlighted by the Porterhouse Steak. Also, our fantastic Pollo Parmesan and delicious seafood pasta are other dishes that everybody really loves.

AM: What are 3 cocktails that you suggest?

SH: I would highly suggest our Midtown Mule, the Pear-tini, and the Salted Margarita.

AM: Tuscany Steakhouse has a vast wine list – can you tell us about some of the wines/regions that are available?

SH: Our wine selection is very generous; one of the most popular choices are the Californian Cabernets like Caymus, Faust, Robert Mondavi, and then also our Super Tuscany wines like Solaia and Sassicaia.

AM: To complete our meal, what are 3 desserts that you suggest?

SH: I would suggest the Tiramisu, Crème Brûlée and also the apple strudel.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

SH: Yes, we will have special dishes moving into the fall and holiday season. Each night we have different specials available from off the menu including a bone-in filet mignon, pasta specials, fish specials and also a soup special. Additionally, we do have a couple different menus that we recommend for groups of larger than 10 people or for private events.

IG @tuscanysteakhouse

PHOTOGRAPHY COURTESY | Tuscany Steakhouse

Read the OCT ISSUE #71 of Athleisure Mag and see The Art of the Snack | Tuscany Steakhouse in mag.

ATHLEISURE LIST | NSA NOODLE BAR

No Strings Attached Noodle Bar (NSA Noodle Bar) sets out to create a new culinary perspective by taking one of the staples of cuisine found in all corners of the world and bringing them together to inspire new and inventive flavors and tastes.

They have created a fresh and multi-culturally inspired selection of dishes at NSA Noodle Bar. For their opening menu, they wanted to showcase the two most well-known noodle types; Japanese Ramen and Italian Pasta; and blend them in new and interesting ways to exemplify the best of both cuisines.

Guests can expect an intimate experience while savoring the tastes of their fusion dishes, featuring fresh pasta and ingredients. When dining at their restaurant, they decorated the space with pieces from local artists, and personal touches from everyone on their staff, from servers to the head chef.

For an appetizer, our 3 top picks are the Panko Takoyaki which takes the traditional Japanese Octopus Ball and gives them a Panko shell, frying them to bring out the inner texture and flavor of both; the Seasonal Gyoza is an in-house wrapped braised Pork Gyoza, served with Spicy Peanut Butter Sauce and the Miso Honey Burrata has a Buffalo Burrata glazed with their Miso-Honey Vinaigrette among a bed of grilled Grape Tomatoes and Toast Sticks.

For the noodles, we suggest the Uni Crème Angel Hair is their take on the classic cream sauce dish, with fresh Angel Hair and overlayed with Sea Urchin and a Panko crunch. We like that their Truffle Tonkotsu Ramen has a Braised Chashu Pork, surrounded by Naruto Tataki, a Shio Soft-boiled Egg and Menma, over a bowl of Truffle-infused Tonkotsu Broth. Finally, there is the Washugyu Garganelli, a mouth-watering Washugyu (Wagyu) tossed in fresh pasta, parmesan, and garlic.

For the finishing touch on your meal, you should try the Yuzu Cream Tart, a Yuzu-infused Pastry Cream topped with a Coconut Sugar Brulee in a Puff Pastry boat. Enjoy their Seasonal Gelato which has a creamy smooth texture, with an eclectic selection of flavors such as Early Grey, Fig and Sesame to name a few. The Matcha Tiramisu has Matcha-soaked Ladyfingers sunk in Mascarpone Cream and topped with Matcha-infused White Chocolate.

NSA Noodle Bar

135B N 5th St

Brooklyn, NY 11249

nsanoodlebar.com

IG @NSANoodleBar

PHOTO CREDITS | NSA Noodle Bar

Read the OCT ISSUE #70 of Athleisure Mag and see Athleisure List | NSA Noodle Bar in mag.

ATHLEISURE LIST | AFTERNOON

Korean Fine Foods (Group KKF) is known for bringing popular Korean fast casual food concepts and trends to the US. In NYC, they own and operate 10 restaurants that includes: Dons Bogam, Jongro BBQ, Jongro Gopchang, Jongro Rice Hotdog, Mochi Mochi Donut to name a few. Some of their concepts are standalone restaurants, others have multiple locations and an additional concept, conveyor belt sushi is in the works! The Afternoon concept combines some of these eateries under one roof! This concept has locations in New York and New Jersey for a total of 50 across the country in the next 3 years.

Afternoon gives its patrons the opportunity to experience and enjoy new food and drink trends before they become mainstream. Ordering is done via touchscreen kiosks and customers can select their desired choices from the concepts that are offered. Make sure to check out each Afternoon location for the concepts that are featured.

At the Bedford location, we suggest crispy corn dogs from Jongra Rice Hotdog, such as The Ramyon Noodle Chips Hotdog (with crispy ramen exterior for that extra crunch), The Potato Hotdog (a hot dog wrapped in crispy French fries) and the All Mozzarella Hotdog (all cheese and vegetarian).

For a mashup of Japanese mochi and American donuts, head to Mochi Mochi Donut for sweet and savory treats. The Chocolate Mochi Donut is a bestseller at Afternoon. Another great flavor combination is Black Sesame which has a slightly chewy mochi dough. And the Ube (purple yam) has a vibrant color that's Instagrammable.

We suggest the Croffle Haus which has sweet and savory options. Their croffles (waffles) are made from croissants; the Cheddar Cheese Croffle (tastes like grilled cheese), Birthday Cake Croffle (the icing is a great combo with the croffles) and the Apple Cinnamon Croffle (is a twist on this classic flavor combo) on your next visit.

Enjoy coffee from Brooklyn Roasting Company which pairs well with the concepts that are available.

Keep an eye out for egg sandwiches from EggLab which will be available soon.

Once you have ordered your items in one simple transaction, you pick them up from dedicated counters from each concept.

AFTERNOON BEDFORD

148 N 7th St

Brooklyn, NY 11249

afternoonplace.com

IG @afternoon.bedford

Check out your nearest afternoon location in NY and in NJ.

PHOTOS COURTESY | Afternoon

Read the OCT ISSUE #70 of Athleisure Mag and see Athleisure List | Afternoon in mag.

NO KID HUNGRY | THANKSGIVING BAKE-A-THON

Avid readers of Athleisure Mag know that we have shared a number of initiatives as well as the chefs that participate in No Kid Hungry. Food insecurity shouldn’t be something that children should have to grapple with and we like that year around, They’re incredible efforts to tackle this issue for children in the US is so important for them to focus on as an organization. This Sat, Nov 13th from 1 - 5pm EST, you can get your holiday baking questions answered by the pros.

Hosted by Duff Goldman of “Ace of Cakes,” “Thanksgiving Bake-A-Thon” is a 4-hour livestream fundraising event that brings together baking superstars from across the country to raise funds for No Kid Hungry, a national campaign to end childhood hunger. The event will offer hours of baking fun for virtual attendees and will include special appearances from celebrity bakers and culinary influencers including, Actress Tamera Mowry-Housley and Bill Yosses (Hulu’s “Baker’s Dozen”), Chef Joanne Chang (Flour Bakery + Cafe), Gemma Stafford (Bigger Bolder Baking), Amy Robach (Good Morning America) and more. These talented bakers will be demoing their favorite baking recipes, sharing tips and techniques and answering questions from the live audience. Viewers can participate and donate during the event by tuning into No Kid Hungry’s Facebook livestream on Saturday, Nov. 13 from 1 – 5 p.m. ET.

Make sure to mark your calendar for this weekend for a fun event and great way to give back as 1 in 6 kids may face hunger this holiday season.

Read the latest issue of Athleisure Mag.

DISCOVERY OF POWER WITH LO BOSWORTH

We first learned about Lo Bosworth as one of the cast members of MTV's Laguna Beach as we were introduced to a friendship group in Orange County of young people that navigated the transition between high school and college. We continued on with her and other members as they navigated adulting post college in The Hills. Lo was always a grounded member of this friend group who we would learn after these succeful reality shows that she had a passion for wellness and would become the founder and CEO of Love Wellness which focuses on self-care with a focus on body positivity and science. We catch up with Lo to talk about her brand, partnership with Baileys and how she takes time for herself.

ATHLEISURE MAG: When you were on The Hills, there wasn’t programming that focused on adulting in that way. The show also laid the foundation for a formula that we look for in these shows from friendship groups, getting to know main character’s facets of life, introducing audiences to popular boutiques/restaurants and designers that are being worn – which is standard now. What does it mean to you that you participated in a show that laid this groundwork and what did you learn by being involved in these shows?

LO BOSWORTH: I learned the power of my own voice and community. I'm so fortunate to have been given the opportunity to connect with an audience on a large scale and have always tried to do my best with the opportunities given to me.

AM: Back in 2019, we attended a fitness event that Love Wellness hosted. I was drawn to the packaging and your messaging. What led you to creating this self-care brand and what role does self-care play in your life?

LB: I became more interested in health and wellness when I dealt with a few health setbacks in both 2014 and 2019. Going through these challenging moments forced me to focus on my well-being, search for alternatives, and when I was able to heal, I was inspired to share my journey able to heal, I was inspired to share my journey through the founding of Love Wellness.

AM: What products can we find at Love Wellness?

LB: We make everything from vaginal suppositories to de-bloating supplements. Our total body care products for women are made with clean ingredients, are innovative and trendsetting, and give women the real results they're looking for from a wellness company.

AM: You guys just launched probiotics – tell us more about this.

LB: Our recent probiotics launch was actually an expansion of this product category at Love Wellness. One of our original products, Good Girl Probiotics, launched 5 years ago with a focus on improving vaginal and urinary tract health with the use of diverse live bacteria strains organic to the vagina. After closing in on selling one million units of Good Girl Probiotics, we made the decision to expand our probiotics category to focus on other microbiomes in and on the body. Our new best-sellers include Clear Skin Probiotics for reducing the number of acne pimples on the skin, and Gut Feelings Probiotics which is a pre-probiotic blend that helps support overall gut health and immunity.

AM: What are you currently working on whether it’s with Love Wellness or outside of it?

LB: I'm the founder and CEO of Love Wellness and operate my business full-time everyday alongside my excellent team in New York City. My primary focus is helping women discover our innovating products, education, and community.

AM: As we’re all continuing to venture out after the past 19 months that we have endured, it seems like every opportunity to celebrate whether solo or in small groups is a must! How can we host the appropriate end of summer party or kick off to the fall?

LB: Aside from putting together a fun group and great spread of food, Baileys Deliciously Light is one of my secrets to entertaining at home. Baileys Deliciously Light is a delicious and versatile treat that can be enjoyed so many ways including over ice, chilled, in a smoothie or with hot, iced or whipped coffee so there’s truly something for everyone!

AM: Why did you want to partner with Baileys Deliciously Light?

LB: I always make sure to partner with brands that represent my lifestyle. Baileys Deliciously Light gives me a chance to treat myself to a delicious cocktail or baked good, and it’s also made with 40% less sugar and 40% less calories than Baileys Original Irish Cream so it gives me the balance I always look for in my life!

AM: We’re all enjoying that transition into fall weather and in many cases, that also means our cocktails take this journey as well! What’s your go to fall cocktail that we should think about including into our rotation?

LB: I love experimenting in the kitchen and making new things for me and my friends to try. Baileys Deliciously Light is a delicious and versatile treat that can be enjoyed in a variety of ways – but my favorite is including it in hot and iced coffee drinks or even espresso martinis. One of my favorite cocktails to make this season is the Baileys Frothy Coffee – it’s made with Baileys Deliciously Light, espresso and frothy milk. It’s the perfect, simple fall drink that’s a major crowd pleaser.

BAILEYS FROTHY COFFEE

Ingredients

2.5 oz Baileys Deliciously Light

2 oz Espresso

2/3 Cup Frothy Milk

Preparation

1. Combine Baileys Deliciously Light and espresso into a coffee mug.

2. Heat up milk and blend/whip until frothy.

3. Top coffee and enjoy!

AM: When you’re not running your business or taking on a project, how do you take time for yourself?

LB: I take baths, eat amazing meals at my favorite restaurants in New York City, and spend quality time walking my neighborhood with friends.

IG @LoBosworth

PHOTOGRAPHY | Baileys Deliciously Light

Read the SEP ISSUE #70 of Athleisure Mag and see Discover of Power with Lo Bosworth in mag.

ATHLEISURE LIST | BADSHAH

Badshah is a fun, young, stylish restaurant that offers tapas style regional Indian food. It is located in Hell’s Kitchen at the heart of New York City featuring a modern Indian menu designed for sharing and served with their signature handcrafted cocktails.

Born in Delhi and raised in Queens, New York, Chef/Owner Abishek Sharma shares his love for traditional Indian food and redefines it with touches of modern, western cuisine. For example, you'll enjoy Shahi Murgh Sliders which uses traditional makhani sauce and pao buns presented in western-style sliders.

Badshah's menu guides guests through the streets of India in a vibrant, trendsetting ambiance. It's a place to grab a bite with your friends, have a delicious cocktail and celebrate.

Suggested items for upcoming visits are appetizers Shahi Murgh sliders, Chettinad Chops and Chelsea to Kathmandu.

You and your friends should also make sure that you share the Shahi Tandoori Board, Rani’s Ghee Roast and Bangin Baingan.

No meal is complete without cocktails which is always a fun way to transport yourself to another destination while enjoying it.

We suggest the Sassy Lassi for a fruity and refreshing drink for bourbon lovers and the Bubbly Maharani for a gin drink.

One of our favorite meals of the week is brunch without a doubt! It's worth noting that this menu includes endless mimosas and their food highlights some traditional Indian dishes like the egg Bhurji, Chole Bhature as well as Indo-American dishes like the Spicy Lamb Burger, pav Bhaji sliders, Mac & Cheese Samosas.

BADSHAH

788 9th Ave

NY, NY 10019

badshahnyc.com

IG @badshahnyc

PHOTOS COURTESY | Badshah

THE ART OF THE SNACK | SUSHI GINZA ONODERA

As we begin to transition from the summer to the fall season, we have new restaurants that are launching as well those that are reopening as we continue to emerge from the pandemic. We chat with the new Head Sushi Chef Takuya Kubo of Sushi Ginza Onodera.

ATHLEISURE MAG: Tell us about your culinary background and how it led to you to Sushi Ginza Onodera.

HEAD SUSHI CHEF TAKUYA KUBO: After I graduated from high school, I worked at Sushi Dai Akasaka Keizan in Tokyo, Japan, which is considered one of the best in Japan and internationally acclaimed. I spent five years there before moving to another sushi restaurant, then, after 2 years, to yet another in Roppongi in Tokyo to continue to learn and gain experience. After that, I returned to Sushi Dai as the executive chef and worked there for 10 years. By then I thought that after having worked in Japan for many years, I would like to try my sushi skills in other countries, especially the U.S. I decided to challenge myself and went to Los Angeles, where I found Sushi Ginza Onodera, and started to work there, later becoming the executive chef at Sushi Ginza Onodera in Honolulu, Hawaii. After about two years there, I came to New York City to reopen the restaurant here – it had been closed for a year during the pandemic. We reopened for service in late March 2021.

AM: When guests come in for lunch, what are 3 options from the menu that you suggest?

HSC TK: We have three lunch menu options at $100, $150 and $200. Each omakase is a little different and meant to provide an experience the guests are looking for. For example, for guests who would like to focus on Nigiri sushi, the $150 menu is the best option as it offers the most Nigiri pieces. But for those would like to enjoy a fuller, more elevated experience, the $200 menu is the way to go.

AM: For your omakase only dinner menu, can you share why you only offer this and what it is for those that may not have experienced this?

HSC TK: An omakase tasting menu is the best way to experience seasonal ingredients in peak condition by trusting the chef to serve what’s best at the moment. Fish and seafood are as seasonal as vegetables and other ingredients, and we select the best seasonal ingredients available when we prepare the omakase. All the fish and seafood is hand selected at the Toyosu market in Tokyo, and flown from Japan to New York three times a week. Each ingredient has its season when flavor and taste are both perfect and I want our guests to enjoy the best of the season - that’s why we only offer omakase.

AM: What can guests expect when they come to dine at Sushi Ginza Onodera?

HSC TK: Guests at Sushi Ginza Onodera can expect an authentic Japanese experience and meal, as well as ambience.

Nearly all our fish is aged in the traditional Edomae style – Edo is the ancient name for Tokyo – before being served to customers. While Americans often think of the best sushi as being the freshest possible, Edomae sushi making uses the aging process to preserve the fish, develop umami flavors and create a more tender texture. Rice is equally important to the Edomae style and our rice is mixed with two different types of red vinegar, one dark and one light, which gives it a brownish hue.

Once guests enter the restaurant, the first thing they will see is the sushi counter made of hinoki wood. This might be the longest and largest size hinoki counter in New York City. Almost everything at the restaurant is from Japan. Not only is the fish flown from Japan, we use serving dishes that showcase Japanese traditional styles like Bizen-yaki, pottery with unique un-glazed finish, and Arita-yaki porcelain, prized for their elegant painted designs. Guests can enjoy the harmony of the food with the dishes it’s served on.

AM: What sake pairings do you suggest when enjoying your menu?

HSC TK: We offer a sake pairing to accompany the omakase. Generally, sakes in the pairing are dry; however, we do pair Junmai Daiginjo with some of our appetizers such as Toro with sea urchin or Abalone. For rich flavors, an off-dry sake pairs very well.

AM: When you’re planning your menu, what are the items that you like to offer and how does seasonality play into this?

HSC TK: Seasonality and the weather are what I focus on when planning a new Omakase menu. The omakase menu should match the weather, whether it’s hot and cold, the food should reflect it.

AM: You are a Michelin star restaurant. How important is it to have this distinction?

HSC TK: Michelin stars are an indicator of quality and consistency for guests. For us, it is important to do our best every day in order to live up to the standards that Michelin has set worldwide for excellence.

AM: You recently re-opened, what are you looking forward to as we continue through the summer and being to transition in the fall and holiday season?

HSC TK: Generally in autumn, Japanese food is abundant. I look forward to sharing the season’s bounty with our guests and hope they enjoy it.

IG @sushiginzaonoderanyc

PHOTOGRAPHY COURTESY | Sushi Ginza Onodera

Read the SEP ISSUE #69 of Athleisure Mag and see The Art of the Snack | Sushi Ginza Onodera in mag.

ATHLEISURE LIST | BROOKYLN KOLACHE

Brooklyn Kolache launched in Bed Stuy and recently opened a second location in the West Village. Kolaches are Czech-origin pastries made with yeast dough and an array of savory and sweet fillings popular in Texas. Portable, versatile and delicious, they are as essential to Texans as bagels are to New Yorkers. These pillowy pastries were initially brought to central Texas by Czech immigrants in the mid-1800s and originally they were sweet but savory versions developed over time. Modern day kolaches can be sweet with fillings like fruit jams, poppy seeds, cheese and streusel topping or savory with sausages, cheese, eggs and vegetables.

Every day, there are around 8-10 sweet and 8-10 savory options available. Flavors change with the seasons but signature ones are always available, like Poppyseed; Cherry and Sweet Cheese; Blueberry and Sweet Cheese, as well as savory Sausage, Jalapeño & Cheese; Texas Beef Sausage; Spinach & Feta, and more. Brooklyn Kolache also offers a host of non-traditional flavors inspired by the local community that are not usually found in Texas, including Bacon, Egg & Cheese; Mushroom & Goat Cheese and Chocolate Ganache. Orange and cinnamon rolls as well.

The most popular kolache are the Sausage, Jalapeño & Cheese; Cherry and Sweet Cheese and Strawberry Rhubarb, which is a seasonal summer flavor. Their seasonal kolache includes Peach and Strawberry Rhubarb in the summer, Pumpkin Cream Cheese in October, Candy Pecan in November and December, Lemon Curd and Coconut; there are also savory ones like Brisket.

Brooklyn Kolaches are a wholesome product, made with care and the best ingredients. They support local farms and ethical producers. In addition, they do not use artificial sweeteners or preservatives, GMO plants, hormones or antibiotics, never bleached or bromated flour. Only humanely raised meat, dairy, eggs, produce are used. Everything is made from scratch, including jams.

Also offered is Brooklyn-based Kitten Coffee, and the Chai is housemade for our Chai Latte, one of signature drinks along with the vibrant Ube Latte; Golden Agave Latte (organic turmeric, organic blue agave and steamed oat milk); Good Morning Latte (brown sugar, oat milk with a dusting of cinnamon and nutmeg), and also Macadamia Milk Matcha. The orange juice is fresh-squeezed, there are hot and iced teas like hibiscus, plus drinks like Arnold Palmer (black tea and organic lemonade) and Laura Palmer (hibiscus tea and organic lemonade), and a Texas favorite - Topo Chico mineral water are featured.

BROOKLYN KOLACHE

185 Bleecker St

NY, NY 10012

520 Dekalb Ave

Broooklyn, NY 11205

brooklynkolache.com

IG @BrooklynKolache

PHOTOS COURTESY | Dara Pollak

Read the AUG ISSUE #68 of Athleisure Mag and see Athleisure List | Brooklyn Kolache in mag.

THE ART OF THE SNACK | J-SPEC

This month's The Art of the Snack takes us to J-Spec Wagyu Dining and Esora Omakase in NYC. Anytime we have the chance to have Wagyu, it's definitely a treat and being able to have an Omakase meal is another one of those indulgences that have to be enjoyed. We chatted with Chef Koichi Endo to find out about this restaurant, what we should get when we dine there next and more!

ATHLEISURE MAG: Tell me about your culinary background and how it led you to J-Spec Omakase.

CHEF KOICHI ENDO: I worked at the Michelin starred Tempura Matsui, the first authentic tempura restaurant in New York City, for 4 years from the restaurant’s opening. I was trained by Mr. Matsui himself, who was a tempura master in Japan before moving to New York to open his own restaurant. He was the executive chef at that time and, sadly, has since passed away. I was the last person trained by him and learned the art of tempura from him. Combining my love of tempura and J-Spec's focus on wagyu, Esora Omakase counter allows us to showcase both sides. I’m also excited to be able to offer "wagyu tempura" since no other places serve it as traditionally in Japan meat is not used in tempura dishes, which feature vegetables and seafood.

AM: What can guests expect when they come to dine at J-Spec Wagyu Dining?

CHEF KE: At J-Spec Wagyu Dining guests can enjoy real A5 wagyu prepared with various cooking methods, from raw in a tartare or sushi to grilled steaks and many different options in between. A5 wagyu is the highest quality rating of Japanese wagyu beef. It is known for intense marbling, which results in exquisite flavor, texture and tenderness. Because our parent company, Tomoe Food Services, brings some of the best wagyu available in Japan to New York (and Miami), we not only have access to the best of the best wagyu, but are able to offer it to our guests at a more affordable price point. At J-Spec Wagyu Dining, guests can try different types of wagyu from all over Japan, some of it very rare and produced in small amounts like the Ozaki beef from a single farm owned by Mr. Muneharu Ozaki in Miyazaki Prefecture or Hida beef from Gifu Prefecture, which we will be featuring at the restaurant in September, when we also launch Esora Omakase next door to Wagyu Dining.

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

CHEF KE: A la carte at J-Spec Wagyu Dining: Wagyu Tartare, Foie Gras & Uni Macaron is a decadent dish that combines fresh raw wagyu with foie gras and sea urchin for a unique and delicious experience.

Overstuffed Wagyu Sushi is over the top (as the name suggests) with a slice of seared wagyu over rice accented with pickled takana (mustard greens) and nori that’s topped with ikura (salmon roe) and sea urchin.

Wagyu, Uni & Caviar Hand Rolls – another delicious combination that showcases the wagyu.

AM: What are 3 entrees that you suggest that we should order?

CHEF KE: A la carte at J-Spec Wagyu Dining:

Wagyu Flight is a tasting of two kinds of wagyu that usually comes with the prized A5 Ozaki Beef strip loin and another A5 wagyu, depending on what’s best that day. You will discover how very different the two types of wagyu are even though they will be the same cuts.

Ozaki Striploin Steak – this is a real treat as no other restaurant in New York uses Ozaki beef. Usually, the origin of the wagyu brand name is the prefecture of the origin or a local specialty. However, Ozaki beef is named after Mr. Ozaki. Ozaki beef is truly exceptional with well-balanced flavors compared to other wagyu.

Ozaki Surf & Turf is a J-Spec original dish composed of sliced Ozaki beef, sea urchin and shiso leaves. We sear the beef tableside for the guests, then top it with uni and wrap in shiso to serve.

AM: For our readers that have not had the experience of Omakase, what is it?

CHEF KE: Omakase means "up to the chef," the guests let us create a meal for them. We use the best seasonal ingredients available at the moment to prepare it, paying attention not only to the flavors but also the presentation and aromas for a full sensory experience for our guests.

I base my approach on three elements: "Shun" Present, "Nagori" Past, "Hashiri" Future. Shun presents that the best ingredients of the season, Nagori represents ending season for some of the ingredients that are about to disappear and Hashiri presents that first harvest of the coming new season.

AM: Tell me about Esora Omakase and what this menu is like.

CHEF KE: Esora Omakase is a more intimate experience, seating only up to seven guests at a time. The omakase showcases both best quality wagyu and the art of tempura. It features 8 courses, although the tempura part of the menu includes 9 or more pieces served one by one with all the traditional accompaniments so the entire experience takes about two hours. The tempura pieces include lightly battered seafood from Japan, seasonal vegetables, mushrooms, and filet mignon of wagyu wrapped in shiso leaf – nobody else is serving wagyu tempura. Other parts of the omakase include seasonal appetizers, sashimi of fish, wagyu sushi (raw and torched), fragrant broth with seafood and mushrooms, grilled A5 wagyu, shokuji rice of the day, dessert and tea. The menu is seasonally driven and will be changing frequently.

AM: What sake pairings do you suggest when enjoying Omakase?

CHEF KE: We have a sake pairing designed to complement the food, which features about eight different sakes from Japan, ranging in flavors, body, styles and aromas. We also have a list of sake by the bottle so guests can choose their favorite sake or discover new ones.

AM: When you're planning your menu, what are the items that you like to offer and how does seasonality play into this?

CHEF KE: I always focus on using fresh, peak quality ingredients to truly experience the season. I love going to the greenmarket to buy vegetables and how they change with the seasons. I want our guests to enjoy the different ingredients the four seasons bring us and create memorable experiences for them at Esora Omakase.

AM: You open in Sept as we begin transitioning into fall and looking towards the holiday season. What are you looking forward to with the restaurant?

CHEF KE: Autumn is the time of harvest, there are so many beautiful seasonal ingredients going into fall that I’m excited about and look forward to serving our guests, like matsutake mushrooms, for example, coming in October.

AM: Are there plans to open additional locations?

CHEF KE: Yes, there are plans to open more restaurants in the future. J-Spec Wagyu Dining was the first restaurant for our parent company and Esora Omakase grew out of that. We will be creating other dining concepts but wagyu will always be the core ingredient.

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PHOTOGRAPHY COURTESY | J-Spec

Read the AUG ISSUE #68 of Athleisure Mag and see The Art of the Snack | J-Spec in mag.