THE ART OF THE SNACK | GG TOKYO

This month, we know that we're in the thick of the holiday season and we need to have our go-to place in mind for after dinner drinks, holiday hangouts and more! We're excited to introduce you and your tastebuds to GG Tokyo and to let you know what you should order when you arrive!

ATHLEISURE MAG: Who is the executive chef of GG Tokyo and can you share his/her background prior to coming to GG Tokyo?

GG TOKYO: The menu was designed by Bryce Shuman, Executive Chef at GG Tokyo and its sister restaurant Sweetbriar, in collaboration with alumni from Shuko, an acclaimed Japanese restaurant in the East Village. The focus of the menu is on having small plates to share with a group of friends over elevated cocktails.

AM: We were near Golden Gai on a trip a few years back but didn’t get to chance to go there at night. Can you set the scene of what makes Golden Gai have a distinctive vibe as it’s an interesting juxtaposition that’s near high rises and step back into another time.

GGT: GG Tokyo consists of 6 alleys with a couple hundred bars, some so small that only a few people can fit in. Tourists are barred from entry at many, and no photos are allowed to be taken anywhere, yet it is a party all the same.

AM: GG Tokyo is located at Park South Hotel and is noted as a jewel-sized izakaya. What is an izakaya and what can you tell us about the décor/ambiance of this spot?

GGT: An Izakaya is a Japanese bar with many offerings from different styles of Japanese cooking. The ambiance of GG Tokyo celebrates art and culture while creating an inspiring place for a meet-up.

We have various pieces of art located throughout the space that were curated for us by local and international artists. Additionally, we work with a few artists who have work on display that rotate seasonally. The décor is modern but minimalistic to shine light on the art, food, and drink.

AM: How would you describe the vibe of GG Tokyo?

GGT: GG Tokyo is great after work/happy hour hang out spot with a fun and lively vibe! We have great drink specials and a prix fixe menu offering!

AM: Cocktails are a major draw when guests come by. Can you tell me about your Beverage Director Ivan Papic and his background prior to coming here?

GGT: Belegrade born Ivan Papic moved to New York in 1998. He fell in love with the industry, first getting a taste as a bar back for the popular Lot 61.

Most notably he has worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company, sister bar to Employees Only, and venturing into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opening Paul’s Casablanca.

Papic is excited to begin this new chapter acting as Beverage Director at TH/RST Group.

AM: What are 3 cocktails that you suggest that we should try on our next visit?

GGT: Three cocktails that we’d suggest are the Mermaid, Golden Monkey, and Tomodachi.

AM: We assume that you have an interesting sake list – what are 3 that you suggest that we should have?

GGT: The three sake’s that I would recommend are:

Shichi Hon Yari Seven Spearsman, Shiga Saiya Yuki No Bosha Cabin in the Snow, Akita Tatsuriki Kimoto Tokubetsu Junmai, Shizuoka.

AM: If we’re coming for cocktail hour, what are 3 dishes that we should try and what drink should we pair with it?

GGT: Spicy Salmon Hand Roll, Okonomiyaki, Kara-age.

AM: What are 3 appetizers we should have?

GGT: Somen, Gochujang Rice Cakes, Tuna Tartare.

AM: What are 3 main dishes that we should have for dinner that we can enjoy either on our own or to share with friends?

GGT: Three main dishes that we would recommend would be Miso Maple Salmon, Marinated Skirt Steak, Chirashi.

AM: If it’s late-night but we still want to nibble, what do you suggest?

GGT: Anything that’s on the menu; it’s built for that kind of dining.

AM: For those of us that can never get enough sushi, what are rolls that will take our enjoyment of this dish to the next level?

GGT: They are not all rolls, but the GG Roll, Fluke Sashimi, and Crab Pressed Sushi are great picks.

AM: With the holidays upon us, are there events coming up that we should know about? Will you offer a New Year’s Eve promotion etc?

GGT: We will be offering Peking Duck dinners on Christmas Eve and will be throwing a New Years Eve party.

IG @ggtokyo.nyc

PHOTOGRAPHY CREDITS | GG Tokyo

Read the NOV ISSUE #83 of Athleisure Mag and see THE ART OF THE SNACK | GG Tokyo in mag.

WHERE FOOD IS FAMILY - SERAFINA EXPRESS | VITTORIO ASSAF

Here in NYC, we have a number of restaurants that we enjoy going to that become our neighborhood spots whether we live or work there. One of them is Serafina which is always fun for a lunch meeting, happy hour, celebrating an event or just an average day! We enjoy their menu, the ambiance, the cocktails and the sense that you feel at home regardless of the locations. We've eaten there more times than we can count! We caught up with Vittorio Assaf, founder of Serafina Restaurant Group to talk about this restaurant, their approach to food. We also talked with him about one of their newest additions to the Serafina Family that launched this fall, Serafina Express.

ATHLEISURE MAG: We have been fans of Serafina for well over a decade as the location on W 55th was a go to, countless editor lunches/dinners in Soho and then we attended a media dinner at the location in Tribeca and that became a great go-to as well as location for our cover shoot with the Super Bowl Champs the New England Patriots a few years ago. Before we delve into Serafina Express, can you share with our readers who may not be familiar with Serafina, what kind of cuisine can they expect as well as the atmosphere?

VITTORIO ASSAF: Thank you so much for your loyalty and support, it is overwhelming to read your notes, it make us all very proud and rewards all the efforts and hard work we put into our Serafina Family.

Serafina offers mostly a Northern Italian cuisine that spans as well into Tuscan, Roman (our thin crust pizza) & Neapolitan cuisine.

Common denominator is that we try not to use garlic, with the only exception of a couple of classic dishes like Spaghetti Aglio & Olio Al Pacino, or the Bruschetta.

We also must remember that Italy is a very small country, just about the size of Arizona, and because of proximity many recipes are interconnected from region to region.

AM: I feel that each location has its own vibe and is specific to the neighborhood that it’s in. What factors go into deciding the neighborhood that will be the best fit for the Serafina brand?

VA: We are very proud that each Serafina location shaped its own identity and was able to easily blend and immerse itself into the neighborhood around it.

Most of our locations stem from the multitude of our customers requesting us to come close to where they live. Another factor that plays a role in deciding where we should plant ourselves are statistics, analytics and demographic stats.

AM: Are the menus the same or do the locations have a bit of a twist depending on the one that you’re going to?

VA: The menu is 95% consistent across all locations, with a 5% of variation due to the identity of the neighborhood, many of our customers come for lunch close to their workspaces and come for dinner with their families near their houses, there comes the need to offer a little variation, but at the same time they can still find our staples and their favorites.

AM: What are 3 appetizers whether you’re sitting at the bar or sharing amongst friends that we should get?

VA: Whether you’re sitting at the bar, or sharing amongst friends, our renowned and delicious Black Truffle Pizza can never go wrong. The Bruschetta as well, a dish made with diced tomatoes marinated olive oil for 24 hours, and finally our Carpaccio di Filetto Al Tartufo is phenomenal. Sliced to perfection and coated in a creamy and delicious sauce - it practically melts in your mouth.

AM: What are 3 dishes at Serafina that are a must when you’re coming in for lunch or dinner?

VA: Three dishes that are an absolute when dining at Serafina are the Farfalle al Limoncello, Gnocchi di Mamma and Penne alla Vodka.

AM: In terms of dessert, what are 3 that we should have our eye on?

VA: As for dessert, your eye needs to be on the Berry Tart and Tiramisu. Order the Berry Tart, a Tiramisu and then another Berry Tart for good measure!

AM: I’m always a fan of the cocktails at Serafina and the Tribeca location is always a fave – what are 3 cocktails that we should try?

VA: My go to’s are the Champagne Cocktail, the Jalapeño Margarita and the Strawberry Basil Martini.

AM: We were unable to attend the Grand Opening event for Serafina Express but we know that the offerings there are going to be tasty when we do swing by. What is the thought behind Serafina Express and how is it different from Serafina?

VA: You missed a beautiful night of fun and dancing (and food of course). Next opening let’s make sure you are there! Please let me know when you want to come to Express and I will be there waiting for you with open arms.

Serafina Express was created to meet the needs of those on the go, who refuse to sacrifice quality, even when pressured by the time. With an emphasis on great Italian food & ambiance, value, accessibility, and easy-to-use technology,

Serafina Express is providing the quintessential Serafina experience in a quick and easy manner, while still delivering the Italian elegance they’re known for.

AM: How many Serafina Express locations do you have and are there plans to open more?

VA: Eight locations in total will open in the coming months. There are three already open open at 30 Broad Street, 402 Sixth Avenue and Eighth Street, and 287 Park Avenue South and 22nd Street.

Five more are in the making and in construction as of now: Jackson Avenue and Queens Boulevard; One Gateway Center at Penn Station in Newark; University Place and 12th Street; 84th and Third Avenue; 777 Third Avenue at 48th.

AM: For those who are eating in Serafina Express, can you tell me about the atmosphere?

VA: The atmosphere is relaxed yet upscale but unpretentious

AM: What are 3 pasta dishes that you suggest that we should try at Serafina Express?

VA: Cacio Pepe, Ravioli Pomodorini and the Canelloni.

AM: What are 3 pizzas that we should try?

VA: Margherita with Cherry Tomatoes, Bianca with Arugula and Parmigiano and Buffalo Mozzarella.

AM: Is there a cocktail menu at Serafina Express?

VA: No cocktails, we only serve wine and beer, please stop by for a glass of Rosé Whispering Angel!

AM: What are 3 desserts that you suggest?

VA: The homemade Chocolate Chip Cookie is an absolute favorite, baked twice a day in house, the Baba Al Limoncello, a dessert original from Capri, and obviously the Tiramisu!

AM: Earlier this year, we shared Serafina: Modern Italian Cuisine for Everyday Home Cooking with our readers in our feature known as Bingely Books. Seeing recipes that we have enjoyed from Serafina as well as comfort foods that we can make from home, why did you want to create this book and what were your favorite recipes that are in this book?

VA: Our long overdue cookbook was created to mark 25 years of Serafina. With this book we honored and acknowledged all those who were part of the journey.

IG @vittorioserafina

@serafinanewyork

PHOTOGRAPHY CREDITS | Serafina Restaurant Group

Read the NOV ISSUE #83 of Athleisure Mag and see WHERE FOOD IS FAMILY - SERAFINA EXPRESS | Vittorio Assaf in mag.

S2. E12. | ATHLEISURE KITCHEN WITH KATIE LEE BIEGEL

On today's episode of Athleisure Kitchen, It's all about the approach to food whether you're making it or enjoying it. We've been fans of Katie Lee Biegel for a number of years as we love how she simply enjoys telling her story through food. With a hectic holiday season upon us, we wanted to chat with her to talk about her love of food, being a co-host on Food Network's The Kitchen, partaking in Kitchen Therapy as a form of self-care and her thoughts on her bestselling book, Groundswell, being turned into a film on the Hallmark Channel!

Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. 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.

CERTIFIED HUMANE | AMERICAN HUMANE

You may have seen American Humane certification logos on a number of foods that you have purchased, but may not have known what that meant. We took some time to chat with Dr. Robin Ganzert President and CEO of the first and oldest organization that focuses on animal welfare whether it's in the movie and film industry or when you're selecting your proteins for your next meal!

Their focus is to ensure that ranchers and farmers are abiding by the standards that they have set with scientists and ethicists that they work with. This job focuses on over 1 billion animals in the world and they continue to look for ways to ensure that they have a humane and better life. In addition, they recently released a cookbook The Humane Table: Cooking with Compassion which not only has a number of recipes to enjoy during the holiday or everyday, but it features producers who have this certification which you can make note of as you shop for your next meals.

ATHLEISURE MAG: You are the President and CEO of American Humane, the country’s first national humane organization and the world’s largest certifier of animal welfare. Can you tell us about what this organization is and what the focus is?

DR. ROBIN GANZERT: Well American Humane was actually founded way back in 1877 so we’re almost 150 years old for our nation’s oldest national humane organization and you know us through our rescue work, our work with the military for service dogs and in particular, with Wounded Warrior – you know us through our work to protect animals in Hollywood’s Film and Television sets.

But you also know us through our farm animal program which was the very first of its kind and the largest in the entire world! We have uplifted the humane treatment of farm animals by ensuring that scientists and ethicists are actually providing standards for farmers and ranchers to aspire to and that’s part of the animal humane certified program!

AM: Wow! What are your roles and responsibilities that you do?

DR. RG: I am the CEO of American Humane, so I get the pleasure of actually overseeing this incredible organization. I wear that heavy mantle of responsibility to ensure that animals around the world have a better and more humane life. So when people, ask me what I do, I lead the compassion movement around the world! I have the opportunity to actually motivate and inspire people to be a voice for the animals. That’s one of the reasons why we created The Humane Table: Cooking with Compassion, so that we could open up that conversation about what it means to be humane on our nation’s farm and ranches and now we can celebrate every season being humane.

AM: What does it mean to be American Humane Certified?

DR. RG: To be American Humane Certified means that farmers and ranchers voluntarily agreed to subscribe to over 200 point standards for each type of animal in food production. So when you think about this, it’s 200 standards that ensure animal welfare is uplifted and is determined to be humane. Those standards are coming from the world’s top leading scientists and ethicists who actually determine what it is to be humane. So it’s rooted in solid science and then American Humane ensures that those standards are upheld on farms and nations around our great country. Again, this is the #1 program of its kind and in fact, if you eat a caged free egg which I hope you do enjoy, 90% of the entire cage free egg marketplace is American Humane Certified and we just recently did a survey and we wanted to see if this was a value set – cooking with compassion – that consumers connected with. So we did a survey and we found that 67% of those respondents said that they would want humanely raised products and 70% said that they would choose an American Humane Certified product over one that wasn’t certified. So it tells me that many people and families are coming across their dining room table and are sitting there having discussions about whether or not their protein is ethically sourced and humanely raised. That’s why this program exists and it provides consumers with assurances that animals were humanely treated and importantly, I think that it shows values across our entire civilization and indeed our communities.

AM: Well, I know from a personal standpoint, I have always wanted to make sure that I was eating things that were raised responsibly and having that element.

Obviously it’s always been something that we have promoted! I had no idea that what you guys do, also goes into the film industry as well! This is a massive job!

DR. RG: Yes, we’re the largest certifier of animals around the entire world. I go to bed every night worries about 1.2 billion animals under our care through certification programs, through rescue and other initiatives that we do around the world. 1.2 billion. But yet, my wonderful mother always reminds me there are billions more that need to be certified by American Humane, protected by our science and evidence programs and that’s my mission and that the mission of everyone who works at American Humane.

AM: Tell us about the Humane Table: Cooking with Compassion and what are some of the recipes that are in there that are perfect for the upcoming holiday season?

DR. RG: Thank you for asking! Many of the recipes are from my home, so it’s a very personal effort and I love to cook and entertain and I always love to bring up the topic of what it is to be humane by what we are enjoying on our dining room tables. It’s an important value set and to be able to have those conversations across generations is critical.

So the Humane Table for Thanksgiving holidays would include an incredible Butterball turkey that I will be serving. It’s actually roasted with a beautiful whole butter and citrus sauce. It’s gorgeous, herbs are on the side and it’s a beautiful centerpiece for anyone’s dinner table. I love love love the roasted vegetable and tomato souffle! This features Eggland's Best eggs in it. It’s gorgeous and it makes a great vegetable offering. For every night, there are incredible recipes such as Crispy Pan Roasted Chicken – it’s easy to make and gorgeous. I also again, love to have appetizers like these Pesto Deviled Eggs that I love to make, Sheep Cheese Bruschetta that’s delicious and makes for a great tray when you have guests over during the holiday season for cocktails and beautiful appetizers. The Sheep Cheese Bruschetta is incredible! But this holiday season, I’m changing it up! No more Pecan or Pumpkin Pies for my house! We’re going to do a Carrot Cake so that everyone gets their own mini cake. They’re gorgeous and it’s American Humane certified in terms of the butter and all of the goodies in that beautiful Carrot Cake. So for our Humane Table, we love to celebrate cooking with compassion and having those conversations with people that we entertain – families and friends.

AM: Why was it important for you to create this cookbook and although this is the 1st one, will there be future ones as well?

DR. RG: You betcha on future cookbooks! Actually, there are so many recipes that we want to share with our families and friends and again, it’s about celebrating what is humane and ethically sourced and raised proteins. So there will definitely be more and more cookbooks. But as I look at this wonderful opportunity to celebrate the holidays, we see this as a way to celebrate every holiday season and every day with what it means to be humane. So there are great recipes that are here and there will be another volume in a year or two or so and there’s much for us to do that we can celebrate.

AM: What is the process of giving certification to farmers, ranchers and food producers? If someone is in the food space/food supply chain and wants to have this certification, how do they go about getting that from you?

DR. RG: I love that question, thank you! Farmers and ranchers volunteer to be American Humane Certified. They come to us, they agree to comply to the 200 point standard sets that are created by leading scientists and ethicists. They contact our farm team and our farm team is happy to schedule conversations to showcase what those 200 point standards are and you can visit our website at AmericanHumane.org to see our standards for the Humane Heartland, for our Farm Program and you can actually see what it is to be humane for a chicken, for a cow and it’s wonderful. We’ve also recently launched Aquaculture. There’s a lot of fish in our diet recently and so we do have some salmon recipes in the Humane Table and we’re looking forward to certifying Aquaculture! Those animals and all animals deserve humane life and that’s our mission and we’re here to oversee and to make sure that that happens.

IG @americanhumane

PHOTO COURTESY | American Humane

Read the NOV ISSUE #83 of Athleisure Mag and see CERTIFIED HUMANE | American Humane in mag.

KITCHEN THERAPY | KATIE LEE BIEGEL

It's all about the approach to food whether you're making it or enjoying it. We've been fans of Katie Lee Biegel for a number of years as we love how she simply enjoys telling her story through food. With a hectic holiday season upon us, we wanted to chat with her to talk about her love of food, being a co-host on The Kitchen, partaking in Kitchen Therapy as a form of self-care and her thoughts on her bestselling book being turned into a film on the Hallmark channel!

ATHLEISURE MAG: When did you realize you wanted to work in food?

KATIE LEE BIEGEL: I don’t consider myself a chef, I consider myself a home cook that likes to share what I know. I grew up in my Grandma’s kitchen. I’ve always been cooking my whole life and I realized that I could make it a career, probably 20 years ago when I was in college. I started thinking that this was what I wanted to do and I have been fortunate enough to be able to make it my life’s work and it’s also my hobby and I love to cook!

AM: Which is awesome and we always love seeing you in different shows as you make food so approachable. Love seeing you on The Kitchen, what drew you to want to be on that show?

KLB: Oh gosh, The Kitchen is a dream come true! We’ve been doing that show for almost 10 years now! It’s the best thing that ever happened to me professionally. Those are my people and we have such a good time, we have become family. But it’s also our viewers as well. We have such a loyal following and I love hearing from our viewers on social media. Especially at this time of year, the holidays are when everyone is in the kitchen, everybody is cooking and it's our busiest time. I really believe in making and cooking with an enjoyable experience with people. It doesn’t have to be stressful. I teamed up with Sub-Zero, Wolf and Cove for this Kitchen Therapy initiative which I am so into. I like during the holidays to carve out some me time and to go to the kitchen. It's actually my form of self-care by having those moments of peace in the kitchen when everything else about the holidays can be chaotic.

AM: I love that you say that. I never thought of self-care happening in the kitchen so when I heard about it, I knew that I wanted to know more about this as we’re all about wellness and bringing self-care to other areas, so why not here? Tell me more about your partnership with Sub-Zero, Wolf & Cove.

KLB: I learned that 95% of Americans find cooking to be calming. That actually surprised me because you hear a lot of people getting stressed out about food and what they are cooking. I think when it comes to holiday cooking especially, it’s about making a game plan and carving out that time in your schedule as opposed to waiting until the last minute. I always wait to the last minute to buy gifts and then I’m totally stressed. I got the kitchen part down, I just need to get the gift buying part down and maybe I would have a stress free holiday!

I think that when you can carve out that time and get in the kitchen, whether you’re putting on your favorite music or turning on a holiday movie that you love to watch while you cook or open a bottle of wine if you like. It’s about having that time that’s yours. For me, I get that sense of contentment that I am cooking for my family and loved ones. It makes me feel good, especially if I’m not in a rush.

AM: Why do you think it’s so important that we all need to find ways to do Kitchen Therapy?

KLB: Well I mean, food is what nourishes our bodies right? When you’re taking the time to cook good nourishing food, I think that you’re going to feel good about it. I just did a renovation and I’m here in my kitchen in NYC.

AM: Which is beautiful!

KLB: Thank you! I got my favorite appliances. I got my Sub-Zero fridge, I got my Wolf Range Oven and my Cove Dishwasher. I think that having those appliances that really do their jobs effectively and efficiently makes me feel a sense of ease as well in the kitchen.

AM: Well how can we make cooking an escape from the stress? What are tips that you suggest? Someone such as yourself has already adopted it, but what can people do that makes it a lot easier for them?

KLB: I’m a big believer in making lists. If it’s not written down, I don’t remember it. So I write out my menu, I write out everything that I am going to need to buy at the store and I shop in advance. I know that the refrigerator is going to keep things fresh so I do a lot of cooking in advance as well. Whether it’s making my dressing a couple of days ahead of time and storing it in there. I have a bread pudding back there on the stove. Bread pudding is a fantastic dessert to make in advance, to keep it in the fridge and then to pop it in the oven before dessert time. I can’t stress enough to plan ahead before the holidays.

AM: What are some of your favorite recipes to make especially with these amazing appliances that you have?

KLB: Oh some of my favorite recipes! I’ve got so many! I always look forward to making my Thanksgiving turkey. Some people are intimidated by the turkey, we always joke that it’s a big chicken! Again, allow yourself some time with the turkey.If you have a frozen turkey, allow yourself 1 day for every 5lbs to thaw in your refrigerator. Then I like to do an herb butter under the skin and I do a dry brine and put it back in the refrigerator and then I let it sit out for an hour to come to room temperature before putting it in the oven. Then it’s going to need a good hour to rest after it has come out of the oven. So think about what time you want to start serving your Thanksgiving dinner and work backwards from there.

AM: What plans do you have for the holiday season and what does Katie Lee’s kitchen serving and doing?

KLB: We’ve got a jam packed holiday season! We moved into our new place in the city and we invited my husband’s family to come for Thanksgiving. He has a big family and we’ve got a lot of plans! So, I definitely have to cook in advance. We’ve got plans to go to the Museum of Natural History, we’re going to do a pizza party at one of our favorite places the night before Thanksgiving so that I’m not cooking the night before Thanksgiving. We’re going to the Thanksgiving Day Parade and then we’ve got plans to see the Radio City Rockettes. We’ve got all kinds of plans. We’re going to do a Chinatown night – super excited for it! But I’ve been thinking a lot about our meal and how I am going to time that out. I’m actually going to start cooking on Mon of Thanksgiving week.

AM: Wow! That’s smart!

You’re also the Executive Producer for the Hallmark film, Groundswell which is based on your bestselling debut novel. How exciting has this been for you to be part of this and to see your book become this whole other thing?

KLB: I enjoyed working with Hallmark so much. It was really a dream come true to see my book become a film and it had been a really long time. That book came out in 2011 and I certainly wasn’t expecting that in 2022, to have it become a movie! So it just goes to show that anything can happen!

AM: Exactly!

What are you excited about for the upcoming year as we’re closing this one out which seems crazy to say! Is there anything that we should keep an eye out for?

KLB: I’m really focused on my daughter, I have a 2 year old and she’s going to nursery school this year, so I’m really enjoying all of the things with her school and participating in holiday events with her. As far as professionally, continuing on with The Kitchen, we are in production all year long so I’m constantly writing recipes for The Kitchen and I’d like to do something again in the scripted world. So we’ll see if it’s another movie or if I start writing another book. I’m not exactly sure, but I want to be able to get those creative juices flowing again! I think that when we first become moms, it’s like that part of your brain turns off, because you’re so focused on your child, your baby and now she’s getting to the point where I can begin to start thinking of other things!

AM: Does she help you in the kitchen as well?

KLB: She loves to be in the kitchen and she definitely helps a lot in making messes!

AM: Every little bit helps and that’s why you plan as you know there will be 20mins of “uh-oh!”

KLB: There’s definitely some extra clean up, but it’s so worth it and so much fun!

Katie Lee Biegel is known for having the perfect recipe and especially during the holiday season, she wanted to share her Pumpkin and Chocolate Croissant Bread Pudding that she was talking about that could be made ahead and then heated up when friends and family come over for holiday festivities!

PUMPKIN AND CHOCOLATE CROISSANT BREAD PUDDING

Ingredients

• Nonstick cooking spray, for the baking dish

• 6 large eggs

• 3 cups half-and-half

• 1 cup canned pumpkin puree

• 1/2 cup sugar

• 1/4 teaspoon kosher salt

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 6 chocolate croissants, cut into 1 1/2-inch pieces

• 1 cup semisweet chocolate chips

• Whipped cream or vanilla ice cream, for serving (optional)

• Hot fudge sauce

• Caramel sauce

Directions:

1. Spray an 8-inch square baking dish with nonstick cooking spray; set aside.

2. In a large bowl, whisk the eggs, half-and-half, pumpkin, sugar, salt, pumpkin pie spice, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.

3. Preheat the oven to 350° F.

4. Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired. Drizzle with hot fudge sauce and caramel sauce.

IG @katieleebiegel

@subzeroandwolf

PHOTOGRAPHY COURESY | Katie Lee

Read the NOV ISSUE #83 of Athleisure Mag and see KITCHEN THERAPY | Katie Lee Biegel in mag.

TALES OF THE MOCKTAIL | CHEF JORDAN ANDINO

We always love catching up with Chef/Restaurateur Chef Jordan Andino of big Flip Sigi here in NYC! In addition to bringing Filipino flavors and a great personality that you can see on a number of his shows, he is always working on his latest project that is bound to be exciting!

We caught up with him ahead of his newest show he's hosting on Netflix, Cook at All Costs on Dec 16th, to talk about his partnership with Allstate! The rise of mocktails has increased for those that don't drink alcohol or are the designated driver. He shares a recipe with us as well as how you can enter to win a limited-edition Allstate Good Sips mocktail kit with ingredients, tools and more. The kits are available in limited quantity via sweepstakes now through Dec 8th and you can enter and find out more on their Instagram post!

ATHLEISURE MAG: Obviously you know we are fans of yours and we loved having you as our NOV ISSUE 2018 cover as well as other times you’ve popped up! What is it about the holiday season that you love?

CHEF JORDAN ANDINO: Well listen, I love a lot of things obviously hearing your voice and seeing you again! But really for me, the best thing about the holidays is the fact that you get to be with people and you know, just really celebrate life and celebrate relationships that have really been building throughout the year. Because of that, a lot of people don’t realize that you’re sharing a lot of these times together and you really want to keep the roads safe and that’s why I’m here because Allstate has this legacy for safe driving advocacy and we’ve seen a big growing rise in popularity of mocktails. So they took that and used this climate to help promote safe driving for the entire holiday season.

AM: That’s great to hear and it’s crazy how the mocktail scene has just increased in general whether it’s restaurants adding more interesting cocktails or destinations that only serve them. What can you tell us about mocktails in general for those that may not be familiar with this?

CHEF JA: Ok, so everyone, mocktails is a cocktail without the alcohol. So let’s just put that out there. So then everyone says, why would you have a cocktail without the alcohol? Because! What a lot of people don’t realize is that you drink a cocktail because it will give you a head buzz and it will make you feel all loopy and whatever, but you know what? That’s not the main point! It’s because it’s a social drink and it’s fun to have a cocktail and to be out with people. So now, the alternative to cocktails and in this case, mocktails, are being made so that people can still be out, socialize, enjoy everything that is around you with other people, but all the while ensuring that you will get home safe.

So here, the Allstate Mocktail Collection gives people non-alcoholic options to enjoy not just now during the holidays, but year around as well.

AM: I know that you have created some signature mocktails. What do you suggest that we can have with our friends and family?

CHEF JA: There’s 3 of them that I created. So the 1st one is the 10 and 2. It’s an alcohol free version of an Old Fashioned. Then there’s the Silver Sage, a festive gin inspired one with cranberry, sage and a serrano pepper simple syrup, soda water and of course a sage leaf as a garnish. But the one that I am going to show you is the most important one which is this one right here. This is the Safetini. It’s like a non-alcoholic take on a classic Martini in this beautiful Allstate Blue.

I’m going to make it for you and it’s pretty simple! All you have to do is start with this lovely shaker which I need you to ask me about later so that we can touch on this. You have this shaker with a little bit of ice in it and what we’re going to do is we are going to take one measurement of the blue Curaçao syrup – this is going to give you the sweetness that you need in a drink and it also gives you that blue and a bit of aromatic. Then you're going to have another pour of the lime juice. The lime juice is really going to help you balance the entire drink and to make it delicious and then we’re going to take some mint. The mint has some elements that is two fold it will keep you concentrated, but not just that. It will also keep your drink minty fresh and delicious. So now we’re going to put on the lid and we’re going to shake and now it feels like I’m just the bartender making you drinks like we did before when you came to the restaurant. So take the lid off after shaking and you get that amazing Allstate Blue. Now we’ll top it off with a bit of soda water and there’s your drink with some cranberries right inside and of course a nice sprig of mint to really drive that home – it’s so delicious.

AM: Definitely looks like a fun drink and it’s great that you brought the point home that grabbing a drink is a social type of thing and whether you don’t drink alcohol at all or you are the designated driver, you still want to feel like you have something fun and Instagramable that you can take a picture of but knowing that there isn’t alcohol in there.

You were talking about this shaker – what’s going on with that?

CHEF JA: Ok I appreciate that pitch right there! Starting today, you can visit Allstate’s Instagram page for a chance to win a limited edition Good Sip Mocktail Kit. It comes with all of the ingredients and of course, the highlight of it is this amazing golden shaker! It’s so pretty and it’s perfect for the holidays. You can mix everything and anything in here and it’s a great way to serve up drinks and all the while, there’s no booze in here which means all of the roads are going to be safe thanks to Allstate.

AM: Love that and because I know you’re always on the move and have something going on – you have Flip Sigi, you’ve opened up various locations and you’re always on Food Network as a judge or a host, you’re hosting Cook at All Cost which is coming up on Netflix next month, what can you tell us about this show?

CHEF JA: That’s right! I’m very fortunate, very happy, very grateful! It’s called, Cook at All Costs and it airs on Netflix on Dec 16th – 8 episodes that will be released internationally to every Netflix account in the world! It’s a cooking competition, 3 home cooks are given $25,000 to start at the beginning. They go through 2 rounds that are 45 mins each and they use that money to bid on ingredients that will help them elevate their dish. Then the trick is, whatever money they don’t spend is the money that they take home if they win! It’s a fun kind of strategic part of it. I’m the chef and I go into auction mode so – I’m the chef, I’m the host, I’m the auctioneer and it’s so much fun and I can’t wait for y’all to see it.

AM: That’s super exciting is there anything else that you want us to keep an eye out for? I’m waiting to see when you’re going to be making a cookbook!

CHEF JA: Ok listen, unfortunately cookbooks take 2 years! Believe me, cookbook is in the works! If you really want to know, I have another restaurant opening in the West Village it’s called Carriage House. I’m really excited and it’s actually American Home Style fine dining and we’re launching that right after Thanksgiving! So stay tuned for that as well. It’s a busy busy year!

IG @fork_knife

PHOTOGRAPHY COURTESY | Chef Jordan Andino

Read the NOV ISSUE #83 of Athleisure Mag and see TALES OF THE MOCKTAIL | Chef Jordan Andino in mag.

S2. E11. | ATHLEISURE KITCHEN WITH JEN PELKA

On today's Athleisure Kitchen, when it comes to celebrating a major moment or the fact that you just got through the day, sparkling wine and Champagne is our go-to. There's something about opening the bottle and the act of pouring it for yourself or others. Just in time for the holiday season, we caught up with Jen Pelka who knows a thing or two about this beverage. We chatted with her to find out how she found her way into food and her path to this bubbly beverage. She shares how she came about launching her much talked about The Riddler which had locations in San Francisco and NY and her latest venture, Une Femme. We dig into how this wine empowers, collaborates with others and gives back to charities that benefit women. She also gives us some tips on how we can pair these wines with dishes and how we can purchase them when gifting it to others as a gift or a thank you for inviting us to dinner.  

Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. 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 | OSTERIA ACCADEMIA

As we continue into the fall, we're always on the lookout for new restaurants to add when we want to enjoy the company of family and friends. This month, The Art of the Snack takes us to Osteria Accademia. We wanted to find out more about the restaurant, it's aesthetic as well as what we should order. We took some time to catch up with partner, Murat Akinci to find out what we need to know before we come by.

ATHLEISURE MAG: Tell us about the owners of Osteria Accademia and how you and restaurateur Huseyin Ozer of Bodrum and Leyla of the UWS, came together to launch Osteria Accademia?

MURAT AKINCI: We were already working together at Leyla since the very beginning, but our friendship has started around 2002.

AM: What is behind the name and what can you tell me about the aesthetics as it does have a cozy vibe which is especially timely for the fall and upcoming winter season, and this was designed by Matt Murphy of Matt Murphy Design.

MA: Osteria Accademia (Accademia for short) pays homage to classic New York Italian-American restaurants, where delicious meals are served in settings both comfortable and unpretentious. Small & stylish, Osteria Accademia recalls cozy local places you might discover roaming the streets of Rome. The word 'Accademia' means “a life, community, world of schools, teachers and education” and is quite appropriate as the place is close to Columbia University & many schools in the neighborhood. The word is also a reference to a library, a meeting place, and place for conversation — and is the inspiration for our comfortably stylish interior. Some 3500 vintage books repurposed from a decommissioned library line the glowing bookshelves of the room creating an inviting, sound-controlled, and conversation-starting setting to enjoy great food & wine with friends.

AM: Your menu is focused on Italian cuisine with Mediterranean influences – can you tell us more about this approach?

MA: Osteria Accademia brings the best of Italian Cuisine to the Upper West Side with a delicious menu focused on house-made pastas and other timeless favorites, served in an eclectic space for a ‘new local’ dining experience. Accademia’s menu includes house made fresh pastas, plus favorites like Vitello Tonnato, Polpettine, Linguini Vongole, Chicken Parm, and an elevated Linguini della Nonna (Grandma’s Linguini). And don't forget the Vino! Accademia includes select wines from small vineyards throughout Italy, along with beers and Italian sodas.

AM: Your menu is also a nod to the diverse regions of Italy and is a collaboration between Consulting Chef Massimiliano Convertini (Max) and Executive Chef Claudio Cristofoli – can you tell us more about their backgrounds and how they worked together to create this menu?

MA: Max (Massimiliano) and I met working at I Tre Merli in late 1990’s & Max & Chris both worked together at Cipriani’s in Soho at around the same time… Max has been helping us from the beginning to launch the restaurant and introduced us to Chris during our opening phase. Max helped us with our opening menu and now Chef Chris is developing it further as the season is changing. The core of the menu will remain the same theme: Homemade fresh pastas…

AM: What are 3 appetizers that you suggest that we should have when we come in to dine?

MA: Vitello Tonnato, Polpettine and Eggplant Parmigano

We can never pass up on pasta.

AM: What are the three dishes that we must have when coming in with friends and family?

MA: Mafalde, Cacio Pepe Ravioli and Lasagna di Nonna

AM: For Secondi, what are 3 dishes that you suggest?

MA: Chicken Parm, Burger di Agnello and Orata

AM: What are 3 desserts that we should think about sharing with those at our table?

MA: Cheesecake, Cannoli and Tiramisu

AM: Murat, in addition to being a partner, you're the acting General Manager as well as the sommelier, what is his process in pairing wines with the cuisine?

MA: When pairing is concerned it is all about balancing the flavors of food & wine to create an optimal enjoyment of the guests. What is special about curating a wine list is to achieve this balance with selection of wines from minority producers who utilize natural, organic &/or sustainable methods to produce their wines as much as possible while giving authentically an Italian experience …

AM: You opened the beverage program with 10 white wines, 10 red wines and 3 sparkling wines. Can you name your favorite white, red and sparkling wine that you offer (one of each) and from what region they are from and what dish do you suggest could pair well with it?

MA: Alois Lageder, Pinot Grigio $59 - Kale Caesar + Spaghettini Vongole + Fennel Salad

Versante Nord Rosso, Nerello Mascalese $74 - Eggplant Parm + Vitello Tonnato + Mafalde

Fiorini Becco Rosso, Lambrusco $49 - Salumi y Fromaggi + Fritto Misto + Chicken Parm

AM: What are 3 Italian craft beers that you serve there?

MA: Manabrea Ambrata, Manabrea Biondi Torrente and Birra Fragrante

AM: With the fall and winter holiday season approaching, are there any special events that you will have going on that you would like to share with us?

MA: We are in the process of finalizing our planning for holidays.

IG @accademianyc

PHOTOGRAPHY CREDITS | Charissa Fay

Read the OCT ISSUE #82 of Athleisure Mag and see THE ART OF THE SNACK | OSTERIA ACCADEMIA in mag.

BRINGING MISSISSIPPIS CULINARY SCENE | NICK WALLACE

We hopped into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!

ATHLEISURE MAG: I was such a fan of watching you during Top Chef Season 19 and it’s so great to be able to talk with you right now and as a finalist you showed us your love for food, where you passion came from – when did you realize that you wanted to be a chef?

CHEF NICK WALLACE: So I realized that I wanted to be a chef honestly when I was maybe in my late 20’s. It was something that I always knew that I was good at was cooking. I was cooking as a teenager and I was good at it because my grandmother taught me. But in my late 20’s, I just had to look around my perspective in Mississippi and when I didn’t see that many chefs and executive chefs that were really trying to push it that were of my color, that’s when I said, now it’s time for me to write my story and it’s time for me to ask my elders about the stories that I could reshape who I want to be and that’s when I had my answer!

AM: Your passion for Mississippi whether it’s supporting local producers or giving back via your non-profit Creativity Kitchen to support healthier meals for children and schools is amazing. Why is this so important to you?

CHEF NW: Well, my grandmother told me one thing! When you get things in life, you need to give back just as much. It took me awhile to really figure that out. But the one thing that she was really getting at is that your circle, your environment that’s around you – as you grow up in life, other people need to be able to grow with you and that’s the same way that you should be doing business as well. That’s the reason why I’m in line with Ben’s Original because they have some of the same beliefs and they care about their community.

AM: As the Co-Founder/Creative + Style Director of Athleisure Media, I think about our readers at Athleisure Mag and our listeners of Athleisure Kitchen for Athleisure Studio, they’re busy, they’re always in the mix of doing things. They want to eat well, they want to have healthy meals, they also want to be able to prepare things easily so that they can go from one place to the next. How can they do that, keeping it elevated and also having some hacks whether it’s cooking for themselves or their coupleship or friends and family that come over.

CHEF NW: Yeah, that’s probably one of the most tough things is to cook for 1 individual. Because honestly the way that I was raised, you cook big pots – that’s what you do. You honestly have to bring all of that down and then it’s time that you have to get sandwich bags – it’s not about the Ziplock bag form anymore, things have to be smaller. So, when you’re dicing and pre-prepping you just need to be able to put things into ramekins and put it in your refrigerators because honestly, you don’t need a whole onion. So when you’re cutting things, portion them out – it’s all about portion control when it’s 1 or 2 people, because you will waste a lot and you don’t want to do that.

AM: Absolutely. What are some meals that you suggest that we should have on our radar that are delicious and that can impress guests when they’re coming over to eat with us?

CHEF NW: So, I’m going to give you 2 great recipes here and then we’re going to talk about a lot more that we have. This first one is going to be focused on the Whole Grain Brown Rice which is in the Ready Rice packages. It’s really easy to do, you can put it in the microwave for 3 mins. Take a fresh apple and you’re going to slice and then dice it and incorporate it into some diced red peppers, parsley, green onions, lemon juice, apple cider vinegar and salt and pepper. Once it’s incorporated, add some of the pre-cooked Ben’s Original Ready Rice right into the bowl. This is when you can get kids involved if you have them – you can let them mix and you can have them add ingredients. Maybe they want to see a little more green or red – let them be in charge because when you place this down on your dinner table, you want them to finish this. So you have your sweetness, you have a little bit of acidity, you have protein that’s in there. If you want to add chicken or seafood, you can do that and you can just keep taking this to the next level. But this here is your base!

Your next recipe is going to be Wild Rice. Now this Wild Rice is a favorite. I have been buying these pouches since they have been out there because it’s just so easy. So for this meatball, you don’t have to pre-cook the rice. You’re going to add this rice right into a bowl with ground beef and you’re going to add eggs, milk, salt and pepper and a little garlic. If you have some kids, get them involved again. Letting them mix and reshaping their meatballs. Pop them into a 350˚ oven and in about 12-13 mins, you have some really luscious meatballs that’s right there at your dinner table.

AM: Those are great recipes to add to your meals.

You’ve kind of been talking about this throughout – preparation is always key. What are some items that we should have in our pantries so even when we don’t know what’s going on, when we have these items, they are so versatile that we can create a meal.

can create a meal.

CHEF NW: The good thing about Ben’s Original’s mission is to really save - to save time. You definitely need to have these Ready Rice packages in there because you can get something where you can have Taco Night with Spanish – you can go all kinds of different ways. The Wild Rice is great to pair with a fish. So this here is a great vessel and then in your refrigerator, you really want peppers, onions, squash and eggplant. You want these things that can be in there and you’re already halfway there with a meal. And then you can look at a protein. So when you’re buying meats, have Ziplock bags in your house or a vacuum sealer just so that you can take that one protein and put it in a Ziplock bag, date it and put it right in your freezer. So when you pull out your ready rice and also your veggies, you can go ahead and sauté your veggies or make that salad, pair it up and you have a meal in minutes.

AM: That sounds great!

What are some seasonings that you suggest as 3 go-to’s that we should have in our pantry that we should think about having?

CHEF NW: I’m only going to talk about 1 seasoning!

AM: We expected that!

CHEF NW: I’m going to be very biased on that! This is Nick’s 26. It’s the first seasoning that has ever been incorporated with 26 spices. Think about turmeric, cinnamon, nutmeg, all spice, garlic, etc. It took me awhile to get the ratio down. But the only reason why this seasoning is invented because my grandmother told me that I needed to figure out how to put my personality in a bottle because people like the way that I cook and season food. You can now be your own chef in your own household with Nick’s 26.

AM: We love that!

You’ve been working with Ben’s Originals and like you, they’re also focused on childhood hunger that we’re super passionate about here at Athleisure Media. Can you tell us about initiatives that they are focused on and what they’re doing?

CHEF NW: I’m very delighted to partner with Ben’s Original for the second year now. It’s great! One of the things that Ben’s Original and No Kid Hungry is doing is that they are investing 2.5 million meals. All you have to do is to go into the grocery store and spend up to $1 – that’s all! Just think about if you spend just a few more extra dollars, you never know how far that can go. There’s a lot of kids out there that are in need. Our spirits are aligned because it’s just like my mission. Don’t ignore your community, as we grow – we all grow and that’s just the philosophy! We should all believe that and we need to get on the streets and just start walking and do what we do!

AM: We love to hear that. We love No Kid Hungry and we have worked with them since 2016 and so that is something that we love hearing! $1 impacting such a big thing is amazing!

As mentioned in the beginning, it was great to see you on Top Chef as a finalist and we’ve continued to watch you on Chopped as well. Do you have any other shows coming up that we should have an eye out for? Are you making a cookbook – what’s Nick up to?

CHEF NW: So I am writing a cookbook, it’s called Rooted. It’ll be out soon. It’s got some really really great fantastic recipes in there so it’s going to feature a lot of the different partnerships that I do and a lot of the things that my grandmother pretty much instilled in me. That’s the main thing! And then there’s Mississippi as a whole! I want to be able to put a spotlight – just like Ben’s Original is doing. I want the world to know about us, they need to know about us and I hope that by me going on Top Chef, shows what kind of sophistication that we’re bringing. We're coming hard and we’re believing in our community and we’re coming together as strong as 1!

I did do a show in Food Network Canada that you should probably check out. It’s called Fire Masters, it’s a good show. I started the show off with an old-school recipe from my grandfather. My grandfather passed when I was at a young age, but he showed me this and I’m glad that I had that trick to show to the world, but it’s called Fire Masters and check it out! Soon we have more things to come, but we’re probably going to be a little quiet about it but we have a lot of things in the making!

IG @nickwallaceculinary

PHOTO COURTESY | Nick Wallace

Read the OCT ISSUE #82 of Athleisure Mag and see BRINGING MISSISSIPPI’S CULINARY SCENE | Nick Wallace in mag.

EXPLORATION THROUGH FOOD | KRISTEN KISH

We enjoy seeing Kristen Kish hosting, judging a number of culinary shows and taking us through her recent trip to Seoul. We took some time to catch up with her since talking earlier this year ahead of TRU TV's Fast Foodies 2nd season.

We talk about her co-hosting Netflix's Iron Chef: Quest for an Iron Legend, her new show on National Geographic - Restaurants at the End of the World and being on Selena + Chef on HBO Max.

We also talk about her latest partnership with Jongga Kimchi, a worldwide number one Korean brand. She also talked about their Generation Preservation campaign to preserve plant-forward foods, health and wellness through fermentation and environment to minimize food waste.

ATHLEISURE MAG: We enjoyed talking to you earlier this year prior to the 2nd season of Fast Foodies with you and you’re co-hosts Chef Justin Sutherland and Chef Jeremy Ford! It’s great to catch up as you’re always doing great things. We enjoyed seeing you over the summer on Netflix’s Iron Chef: Quest for an Iron Legend! It was great to see the dynamic between you Alton Brown. We love the food fact that we learned about Korean Fried Chicken and how it came to be! Why did you want to be part of this show?

CHEF KRISTEN KISH: I mean, first and foremost, when they say that Iron Chef is coming back and that Iron Chef is coming back on Netflix – it means a lot of different things. Obviously, it’s so iconic in the Japanese form and then to see it evolve over time to hit the Food Network and then for me, Netflix, it just completely diversifies in a lot of different ways. You can hit so many different audiences, you can pull from different chefs and there is just so much more storytelling that can be had.

So I think for me, obviously Iron Chef – yes! Then Iron Chef Netflix and then there’s Alton Brown coming back! So already for me, I was feeling relatively insecure going into that job – it would scare anybody I think to go onto that job and to feel like that I can hold my own and to have enough to say with those things being worth hearing and to being able to do that with the comfort of Alton being next to me. I think that that was a nice dynamic coming together. I mean, all of it scared me shitless, but honestly, how do you not say yes to that?

AM: You looked amazing and you were a perfect fit for it and it was so good to watch. We hope that there will be more episodes of it for future seasons.

CHEF KK: Well thank you, thank you!

AM: You’re also on the latest season of Selena + Chef which is out now on HBO Max. The format of the show is great. How was it for you to do it virtually, to tell someone how to to cook something and what drew you in to want to be part of it?

CHEF KK: Ohh I remember it! So, I requested to my manager that I wanted to go on Selena + Chef! It looked like a lot of fun and I thought, why wouldn’t I want to cook with Selena Gomez? She was like ok and so she does what she does and she was like, great they want you on the next season and I’m like, “perfect!”

Honestly, it was so much more than what I expected in various ways. So I was expecting that I was going to teach Selena how to cook a few things and that we were going to call it a day. But I remember all of the prep-production calls and they were like, “we want to do start to finish. Like we want to have her work, do it – there’s no fluff around it, there’s no swap outs on and off camera.” Everything that she’s doing, we filmed for over a good 6 hours getting this stuff done. Selena went for it! She just did it all! I think that that is just the most interesting thing and it is hard to teach over Zoom because you are missing a human connection in a lot of ways. But for what it was and what was being asked of her to be quite frank, the whole thing was just a really really phenomenal experience.

AM: OMG! You always have so much going on! You’re also hosting Restaurants at the End of the World on National Geographic tell me about this! You’re a traveling girl!

CHEF KK: Oh my goodness! It is! For a girl that didn’t think that she would travel in her life because I thought that I was just going to be working in kitchens and I just wouldn’t make a ton of money – I would just live my life and that was just going to be how it was – to say that I can travel for my job and not only for my job, but in pockets of the world where it’s very foreign to me and meeting chefs that have this resilience in how they run a restaurant and that can be several different definitions. How they can run their restaurants with limited resources and access to the luxuries that we have with our restaurants here especially in the States.

The whole project is really phenomenal. I think that the biggest thing is yes, food is always going to be the through line, but it’s about who these people are and how and why they do this. Like, it’s just mind-blowing to me and I’ve learned a tremendous amount about how to just relinquish control as this is the theme for those people. What will be, will be – and that’s it! Argh that’s such a hard concept because in my form of restaurants, anything that I can control, I’m going to! If I can control the outcome, you better believe that I am going to control the outcome because there are so many unknowns. But all of these people have been really phenomenal.

AM: Can’t wait to check that out as it sounds really exciting.

I love Kimchi, it’s one of my favorite things to eat. You’ve partnered with Jongga Kimchi. Why was this such a fit for you that you wanted to be part of it?

CHEF KK: You know, Korean culture for me, I’ve had a complicated relationship with being an adoptee. I think that a lot of adoptees can relate wherever you are adopted from. Having a connection to your culture when you are brought up in that kind of household or where you are brought up in an environment where people look like you. I think that for me, I always shied away from a lot of it because I thought, I’m not Korean enough. So, who am I to own Korean culture because it’s not mine. But it is mine and I’m allowed to redefine what it is and what it means to me.

So I recently took my first trip to Korea, I ate so much food – traditional and otherwise! For me, I think that it opened up my eyes to say that there’s not just one way to do this. I think that giving myself the permission to lean into partnering with Jongga Kimchi which it originated in Korea, it’s the number 1 world wide brand in Korea! So to say, hold on, they want me for a reason. That reason is because of my story and my interpretation of what being Korean means to me. So I think that just them giving me the permission and them giving me the permission for me to be able to create recipes that aren’t traditionally Korean and I think that that was like this whole moment like, “ahh ok, here we are. Now I understand what this means.” It’s been a really dream partnership for me personally and professionally.

AM: I remember watching your IG when you were going to Korea and it was so cool to see how you were connecting. I think that there is a sense of connection that everyone has even if you grew up in American and you grew up with a family that looks like you and as an African American you’re saying I see this, but where are the roots and what does that mean? I think being able to watch you on your journey and for you to share that with everyone was so impactful and beautiful.

CHEF KK: Thank you!

AM: I enjoy eating kimchi on its own or on a salad. But what recipes in terms of integrating it in a different way? I love this dish so much, what else should we be doing with it?

CHEF KK: Honestly, any place that you can impart acid, I say add kimchi and swap it out! Whether that be a burger or you chop it up and thread it through a beautiful carbonara – think about the little bits of acid and heat through something so rich. I created 2 recipes specifically with Jongga Kimchi.

One is a play off of my Midwestern love for potatoes -

AM: Yes! I live in NY but I’m from Indiana originally!

CHEF KK: Yeah! Ok, then you’re going to be right here with me! I love a tater tot!

AM: Oh yes!

CHEF KK: Give me a tater tot in any form! So now we can jazz it up and we can call it a croquette and now we’re in a little fancier background. Then, the love of Korean BBQ and the cheese corn that you get and then mix it up and putting it all together with this smoked mozzarella bechamel that I make and then thread it with corn, potatoes – thread it, fry it – it’s crunchy, cheesy and delicious.

Then the other one is my ode to little hot dogs wrapped in baked croissant dough! We can’t really call that by it’s brand name because it’s not a croissant, but it’s in dough. The love of pigs in a blanket and it’s just so yummy! And I make a kimchi honey mustard using the kimchi brine because we chop up the kimchi to put it inside of the roll and then we use the brine to make the honey mustard and it’s just so good!

AM: The last time that I talked to you, you turned me onto Kewpie which I loved that! Now you’ve turned me onto the fact that I need my tater tots with kimchi on it – check!

How is kimchi made and why is it so important to preserve plant biodiversity?

CHEF KK: I mean, food waste in general, a lot of times in restaurants, we’re always thinking about how we can preserve and how to make things last. How to use the undesirable pieces of different vegetables and meats. It’s something that I have always been very passionate about ever since I have been in the culinary industry and also learning about how to do it. Because a lot of times, you go to culinary school, but they don’t always teach you how to use the end cuts and how to use the things that are less desirable. So it’s important. I think kimchi is important to preserve the history and the culture of kimchi making! I’ve gone on a deep dive on YouTube watching sweet Korean ladies making kimchi and obviously it stems from a place of need and that’s why we do a lot of things and where it stems from when we do the things that we do. It’s out of necessity. Here’s a fact, there is a very high percentage of cabbage that is at risk or has gone extinct in terms of different varietals that are no longer in use or in production or being grown. So the Generation Preservation campaign that Jongga is doing is really focusing on the preserving of the history of the preservation and why we do the things that we do in order to keep sustaining the vegetables and to kind of keep moving things forward.

So, being able to use products like that is really important and of course how you make kimchi! Now there are various versions. There’s cabbage kimchi, there’s other kimchi’s there’s all this food and food has evolved and carries different stories from all of these different kinds of people. But traditional cabbage kimchi is this rice paste flour, Korean chili flakes, lots of aromatics – ginger, garlic all blended into a paste and then you layer it onto these leaves and I think that a lot of the rich tradition is in the process right? Watching how meticulous it is in order to make it and so I think that anyone at home can make kimchi, do I think that there are far better kimchi’s especially those that I can personally make – absolutely! So sometimes, it’s just best to buy it!

AM: My sister just came back from Seoul and I was watching all of her pictures and I was like, I want to eat it from there!

CHEF KK: I mean, I’ve eaten at a lot of Korean restaurants in LA and in NY and those Koreatowns of those specific cities and you know that you can find some really good stuff. But there is something to be said when you sit in a Korean restaurant with a bunch of Korean people and you don’t understand everything – there’s just something that brings it to a whole other level! I have to tell you that things taste different over there in a really beautiful way!

I will say that when you go, you should try and I don’t know if your sister has gone there – Temple Cuisine. I had a temple lunch in the middle of Seoul and it was just tucked away and the atmosphere was amazing. The food was just transformative in the fact that it is uncomplicated and you just know that it is coming from a place – I don’t even have words to describe it because it’s just a feeling and I highly recommend you hitting that up!

AM: Well, if you say it, that’s all I need to hear!

CHEF KK: It’s really really good!

AM: You’re always on the go and you have so many things going on and I have never been to your restaurant in Austin, Arlo Grey but we have plans to be there next Spring so that we can check it out for ourselves. Are there projects that you’re working on that you’re able to share that we can keep an eye out for?

CHEF KK: Yes! Obviously, we have Restaurants at the End of the World which is coming out and is huge and amazing. And the restaurant – please, please come visit! Parallel to kimchi I have a line of Soju coming out, which is Korean alcohol. I love your reaction, that's a great reaction! A lot of Soju is like ahahah harsh so I’m doing a line of 4 aperitifs with lots of great storytelling and a lot of good stuff and good flavor in it. Keep an eye out for that so grab some Jongga Kimchi and get my new Soju and have a grand old time!

AM: We enjoyed talking with Chef Kristen Kish about her recipes and as we enjoy a great tater tot or croquette, here is how you can make your own with Jongga Kimchi!

JONGGA KIMCHI CREAMED CORN CROQUETTE

PRODUCT | Jongga Napa Cabbage Kimchi

SERVES | 30 - 40 2oz croquettes

PREP TIME | 60 minutes

TOTAL TIME | 1 hour, 30 minutes

INGREDIENTS

FOR THE CROQUETTE

• 2 pounds russet potatoes

• 3 cups of fresh corn kernels (approx. 3 small ears)

• Smoked mozzarella Mornay (see recipe below)

• 2 cups Jongga Kimchi – squeezed dry and finely chopped, reserve 3 tablespoons of Jongga Kimchi juice

• Salt to taste

• Vegetable oil or frying oil as needed

• 1 large Black Truffle as desired/needed

• Celery leaves, lemon, Maldon Salt and chives to garnish

FOR THE SMOKED MOZZARELLA MORNAY

• 3 tablespoons unsalted butter

• 3 tablespoons all purpose flour

• 3 sprigs thyme

• 2 large cloves garlic – peeled and gently smashed

• 1 teaspoon whole black peppercorns

• 1 small shallot – peeled and small diced

• 1¼ cup whole milk

• 1 teaspoon kosher salt

• 6 ounces smoked mozzarella – cut into small cubes/pieces small cubes/pieces

BREADING STATION

• 2 - 4 cups panko – crushed with your hands and mixed with ½ teaspoon kosher salt

• 4 eggs – beaten and mixed with ½ teaspoon kosher salt

• 1 cup all-purpose flour, mixed with 1 teaspoon gochutgaru, ½ teaspoon dried thyme and ½ teaspoon kosher salt

INSTRUCTIONS

FOR THE SMOKED MOZZARELLA MORNAY

1. In a medium saucepan add the butter, flour, thyme, garlic, peppercorns, and shallot.

2. Turn on heat to medium and allow the butter and flour to come together, forming a blond roux.

3. Slowly whisk in the whole milk and allow mixture to come to a simmer, scraping down the sides and stirring frequently. Mixture will thicken.

4. Add in the cheese 1/3 at a time, stirring to incorporate.

5. Once cheese is fully melted, turn off heat and transfer into a wide shallow container, placing plastic wrap directly over the sauce.

6. Refrigerate until the sauce is room temp or chilled to the touch.

FOR THE CROQUETTE

1. Bake potatoes at 400°F for about an hour or until tender.

2. Remove from oven and let cool enough to handle.

3. Remove the skin and gently fork mash the potatoes while still hot, set aside to cool.

4. Mix together the room temperature or cooled cheese sauce with the corn kernels.

5. Add the kimchi, potatoes, and kimchi juice.

6. Mix until incorporated and season with salt to taste.

7. Form into 2 oz discs, larger or smaller depending on preference.

8. Freeze until firm (optional but makes it easier)

9. Working in batches, dredge each croquette in the flour mixture (be sure to tap off excess before moving on) then in the egg mixture, then in the panko mixture.

10. Deep fry in 350 – 370°F vegetable oil.

11. Garnish with celery leaves tossed in lemon juice, chives, Maldon Salt and lots of shaved black truffles.

12. Serve immediately.

IG @kristenlkish

@jongga_global

PHOTOGRAPHY COURTESY | Kristen Kish

Read the OCT ISSUE #83 of Athleisure Mag and see EXPLORATION THROUGH FOOD | Kristen Kish in mag.

NEXT LEVEL CHILI | RICHARD BLAIS

We caught up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at StarChefs in Brooklyn and Taste of Tennis with the Williams' sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We talked about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings!

We also find out about his projects with his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt Hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

ATHLEISURE MAG: It’s always great when we have the chance to talk with you. We’ve watched you when we were at Star Chefs and Taste of Tennis with the Williams’ Sisters, enjoyed you on Next Level Chef and it’s always great to catch up with you. What is it about being on Next Level Chef that you wanted to be on that show?

CHEF RICHARD BLAIS: Oh my gosh! I hate to use the pun right off the bat, but it’s been a next level experience! I get to hang out with Nyesha Arrington and Gordon Ramsay, 2 people that I have a tremendous amount of respect for. I’ve kind of been blessed in my career that I got to stand next to and work with true juggernauts in our industry so that and the fact that it’s a brand new concept! I think that it is next level and there’s an energy about it that fits my frenetic energy as well. I just literally came off set 2 days ago – we just got done filming season 2 which is going to premiere on Super Bowl night immediately following the Super Bowl!

AM: What? I am excited!

CHEF RB: Yes! I was going to say, that I could tell by your reaction that that is a pretty big timeslot to be directly from, “you just won the Super Bowl – what are you doing," to Next Level Chef! So we're really really excited about the millions of eyeballs that will be on it for sure!

AM: That’s so exciting! I love chili especially during this time of year. Who doesn’t? We recently had a chili recipe that is in a cookbook with other chili recipes. So being able to talk about this topic is awesome. I love unexpected pairings and the one we submitted is a Mezcal version. So I want to know, what do you love about chili?

CHEF RB: Oh my gosh! Well first of all, you’re an expert so now I’m a little taken aback and I didn’t know that you have published chili recipes, but what I really love about chili is 1 – as we’re talking about it and as your recipe showcased, is the versatility when it comes to creativity. 2 – I love one pot meals! As a busy person, as a dad, people are like, “oh you’re a competitive chef.” Everyday people have the real challenge that they come home from work and they have 30 minutes to make a dish. Their kids are coming home and it’s just chaos. Everyone is in this competition world and so I love meals that can be cooked in one pot and it’s pretty easy why. Not to get too technical, when you cook something in one pot, all of the flavor stays in that one pot. Most of the world’s great dishes are like that whether it’s a mole from Mexico, a bourguignon from France, a chili from whatever part of the world you’re making it from. I mean really, most of the world’ great cuisine starts with just one pot.

AM: I couldn’t agree more. I live in NY now, but I’m from the Midwest originally and that’s the land of the one pot meals!

CHEF RB: There you go! As a native NYer and someone that people always mistake me from being from the Midwest by the way – I think it’s because I’m nice! I think it’s generally I’m a nice guy. And again, you mentioned the Midwest and again, chili season – the weather. I live in Southern California, but if there is 1 leaf, it’s fall! If it’s 69˚, the fireplace is on and that it’s fall! If it’s 69˚, the fireplace is on and that sort of cuisine really fits for those moments! So yeah, I’m really excited about this chili!

AM: This month is National Chili month and I’m sure that you have a recipe that you want to share with us?

CHEF RB: I do! So you talked about your creative chili with Mezcal. Mine is going to start a little more classic. This is a chili that I make at home a lot. It’s a beef base, it’s a ground beef with beans and corn. And I have to ask you. Are you ok with beans in chili?

AM: Love beans in chili!

CHEF RB: Ok! Usually, you are if you’re not from Texas or you’re a real chili purist. But I like anytime you can get nutrition in there especially if you’re cooking with the family. I love that. So, it’s beef, beans, chili, onions, I do like to cook it down. In this case, I’m going to use some beer which is going to add a depth of flavor. Now listen, it’s not an alcoholic dish, the alcohol burns away. It’s just the flavor of the age if you will. It’s like when you’re cooking with wine and you get that depth of flavor. I also like to add cocoa powder which is one of my secret ingredients to my chili. My favorite regional chili is Cincinnati chili, have you ever heard of it?

AM: Oh yes, I was a Skyline girl.

CHEF RB: Oh yes, that I was going to say. It’s either Skyline or the other one! I love Cincinnati chili and I love – I mean, we’re vibing so I’m just going to share here. I feel like Cincinnati chili is the most underrated regional food in the US!

AM: FACTS!

CHEF RB: Facts! Exactly! I love – I mean you’re from the Midwest. I love Deep Dish pizza, I love a Philly Cheesesteak, every place has it’s thing. I love Barbecue Shrimp, Po’ Boys. Cincinnati chili, why is it so special? It has cocoa powder in it, it has cinnamon, it’s got cloves – it’s got all of these wintery almost fruity spices which makes my chili pair really well with the next step which is a peanut butter sandwich. A peanut butter sandwich combined with chili!

Now, I’m a chef, you know that! My peanut butter sandwich, I have to take to the next level – pardon the pun! I grew up not eating crust on my peanut butter sandwiches. I hope no one comes at me for not wanting crust on my peanut butter, blame my mom right? We all have memories. I’ve taken my peanut butter sandwich and made it into a raviolo, a big ravioli and instead of the pasta dough, it’s just white bread which is soft and fluffy and it’s filled with some creamy peanut butter and that is going to be a garnish for my chili. The rest of the garnishes you’ve probably already seen. I like garnishing on top with some onions, scallions, lots of jalapeños – are you ok with spice?

AM: Our recipe also had jalapeños in it!

CHEF RB: There you go and peanut butter neutralizes spice and you can make it spicier by adding the peanut butter sandwich next to it. Finish garnishing that out with a little cilantro. When I’m coming up with a flavor combination like this – peanut butter and chili, I look for ingredients that connect the dots. So cilantro you might see on a chicken satay which is a peanut butter sauce with lime juice and fish sauce. So the ingredients start connecting and then of course, I’m going to garnish with a little more texture, I’m using salted chopped peanuts – a lot of texture and then my beautiful, soft adorable –

Am I allowed to call this adorable?

AM: It’s pretty cute!

CHEF RB: Ok cute works! Cute, but not too cute to eat because you will eat it. And then a little bit of that right on there which is my version of a peanut butter sandwich chili recipe.

AM: Whether people are adding an unexpected twist to their recipe or they are using a passed down family recipe, how can people take them to the next level in term of general notes?

CHEF RB: Yeah, general notes! I think that the number 1 thing and you get this because you already revealed your amazing chili recipe. Have fun in the kitchen and don’t be afraid to make mistakes and I will tell you that some of the inspiration that I have received from being on the sets of these cooking shows where people have to cook in 10-15 minutes, is that inspiration happens sometimes because of improv right?

AM: Right!

CHEF RB: So if you can do this, set the clock to 45 minutes – I’m giving you an extra 15 minutes. Open up the fridge and just cook. Just go for it and don’t be tied to a specific recipe or cookbook. I love cookbooks, I love recipes, but sometimes you have to get away from the recipes to sort of find that creative source of genius! That’s when you end up adding cinnamon or cocoa powder or peanut butter sandwiches next to your chili. So just have fun with it. Make it a game!

AM: Love that!

You recently opened 2 new restaurants. You have Ember & Rye and also Four Flamingos. Can you tell us about these new restaurants?

CHEF RB: So both are affiliated with the Hyatt brand so Ember & Rye is a steakhouse at Park Hyatt Aviara in Carlsbad, CA. It’s a fine dining steakhouse next to an award winning golf course. If you’ve seen me on social media playing a lot of golf, it is because of that! They also have amazing tennis facilities as well because I know that we know each other from the tennis world as well. So that’s our steakhouse, Ember & Rye.

In Orlando, FL, Four Flamingos is my take on my memories of FL. Having my wife’s family from there, my east coast family vacationed there and also the influences that happen in that region – Central South American and Caribbean influences – a piece of local fish with a citrus beurre Blanc almost going backwards. You know, sometimes you can go backwards far enough where you can start seeing the future. There’s a reason why things are a classic and so we’re celebrating some of the things that are a classic of Floridian foods.

AM: Love that!

You’re a man that is always busy and you have a lot going on. Do you have any projects that you would like to share with us that we should keep an eye out for? Clearly, Next Level Chef, Super Bowl Sunday!

CHEF RB: Yes! Next Level Chef, thank you for that! I am in the process of finishing up my 3rd cookbook which will be a lot more plant-based. Maybe you will see a peanut butter sandwich next to some vegetarian chili in that book. That will come out hopefully by holiday season next year. There’s always a couple of restaurants in play!

AM: That’s so exciting and thank you for taking the time by talking with us here at Athleisure Mag and also on our podcast, Athleisure Kitchen! We always like the various interviews we’ve had with you or seeing you at events.

CHEF RB: I had a lot of fun – let’s do it in person sometime soon!

IG @richardblais

PHOTOGRAPHY CREDITS | Richard Blais

Read the OCT ISSUE #82 of Athleisure Mag and see NEXT LEVEL CHILI | Richard Blais in mag.

9DRIP | JUSTIN SUTHERLAND

Read the OCT ISSUE #82 of Athleisure Mag and see 9DRIP | Justin Sutherland in mag.

S2. E10. | ATHLEISURE KITCHEN CHEF CHRIS SCOTT

On today's Athleisure Kitchen, we catch up with Chef Chris Scott who we have enjoyed seeing him compete as a cheftestant making it to the finals of BRAVO's Top Chef Season 15 as well as when he is judging on a number of shows, most recently Food Network's Bobby's Triple Threat. We talk about his TV appearances and why this is important to include with his brand. His passion for food, bringing awareness to African American cuisine and technique is seen in every dish. We caught up with him right before he dropped his cookbook Homage: Recipes and Stories from an Amish Soul Food Kitchen. In this cookbook, he shares the story of his family over 7 generations from enslaved ancestors, to his great-grandfather who migrated to Pennsylvania after the Emancipation Proclamation to where Chris grew up in Amish country. This heritage and experience led him to being a successful chef in Philadelphia and New York City. In addition to his story, he illustrates how Amish Soul Food is a blend of Southern, German and Dutch cuisines. 

We also talk about his restaurant at Butterfunk Biscuit, teaching at the Institute of Culinary Education and the importance of giving back through time and education to those that are coming up in the industry.

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.

ATHLEISURE LIST | PAVE

Chef Jonghun Won (Balthazar, Jungsik Restaurant, La Tabatiere) and Jin Ahn (Per Se, Jungsik Restaurant, Noreetuh) are co-founders of Pavé. Their friendship and passion for their craft brought them together to launch this European-style cafe/bakery which launched mid-September.

With a focus of The Art of Baking Bread for sweet and savory options, they are focused on showcasing one of the most basic necessities of life - bread. As a staple through human history from a culinary standpoint, it is featured in many ways. They felt there weren't enough places making bread right and they wanted to preserve the process before it becomes lost in the modern world.

Their fresh bread is made by Paneotrad which doesn't replace the human hand to create bread. It's an efficient tool to reduce square footage of production area; minimizing mistakes that can be made by human hands when it comes to bread-shaping and bread-cutting; be able to batch out smaller portions to bake more frequently without incurring too much waste!

We suggest 3 of their savory options: Jambon Beurre, combination of French style ham with high-quality butter on a baguette; Pan Bagnat is their take on salad niçoise on their fluffy olive ciabatta bread. Lastly, their focaccia bread which resembles a square pizza that is topped with cremini and oyster mushrooms, fingerling potatoes, gruyere cheese and thyme.

For your sweet treat, we suggest their pastries which are made in house while they work on their viennoiserie - brioche bread filled with passionfruit curd, green tea scones with chunks of white chocolate and their financier.

They offer specialty coffees sourced from Counter Culture Coffee, who is a specialty coffee roaster based in North Carolina. They also offer loose-leaf teas by Bellocq Tea Atelier, which is based out of Brooklyn.

When visiting, the Tiffany-blue door opens to a chic and clean interior and you can see the counter with their assortment. You'll see the antique display case with their pastries, and a clean glass display box featuring breads, sandwiches and focaccia.

As you walk down the line, you'll see the coffees from freshly ground beans will mix together with an open kitchen producing freshly baked bread. The space continues to the back where natural light fills the back room with spaced out tables that welcome you to a bit of an oasis in the Midtown desert.

PAVÉ

20 W 46th St

NY, NY 10036

pave46.com

IG @pave_nyc

PHOTO CREDITS | Pavé

Read the OCT ISSUE #82 of Athleisure Mag and see ATHLEISURE LIST | Pave in mag.

ATHLEISURE LIST | RAS PLANT-BASED

We believe that we should have a plant-based diet at least 3 meals a week. Ras Plant Based has Ethiopian cuisine where people share a hands on experience that involves scooping up dollops of sauces or vegetables that are served on top of a spongy fermented flatbread called injera.

The Ras Vibe focuses on consistent great service, delicious foods, crafty beers and cocktails and a carefully curated playlist for their guests to enjoy. They want the dining experience to be memorable and they want their staff to have a warm environment to work in. Ras Plant Based is an organic plant-based, locally sourced, Kosher certified Ethiopian restaurant and a James Beard Semi Finalist for Best Chef in NY state.

The founders who are of Ethiopian descent wanted to stay true to their roots as they grew up Orthodox Christian and their parents fasted throughout the year cutting out meats and dairy products. When they opened in 2020, they were approached by a Rabbi who asked if they were interested in being kosher. They knew that this made sense and was a great way to ensure that more guests could enjoy their food.

For lunch, we suggest their bowls - the Bole Bowl is a favorite as it's spicy and flavorful. The Sambusas are another great option.

For brunch, French Toast, Ras Breakfast and a Lentil Burger is at the top of our list as well. For those that are vegan, their Ethiopian fusion options can be found in their "Kinda Not" section.

For dinner, we suggest that you have the Mercato, Mushroom Tibs and Ras Kitfo.

When it comes to cocktails, you should order Wet Ass Passionfruit, Fig Fig Bang Bang and Take it Easy. For mocktails, there are options but we hear that Days in the East is what you should get.

To complete your meal, 3 raw desserts that are on our mind are: Tiramisu, Coconut Leche and Pumpkin Pie.

RAS PLANT BASED

739 Franklin Ave

Brooklyn, NY 11238

rasplantbased.com

IG @rasplantbased

PHOTO CREDITS | Ras Plant Based

Read the OCT ISSUE #82 of Athleisure Mag and see ATHLEISURE LIST | Ras Plant-Based in mag.

BINGELY BOOKS

THE ART OF THE BOARD: FUN & FANCY SNACK BOARDS, RECIPES & IDEAS FOR ENTERTAINING ALL YEAR

Gibbs Smith

Olivia Carney

in The Art of the Board: Fun & Fancy Snack Boards, Recipes & Ideas For Entertaining All Year, we're able to create an array of boards that will take holiday gatherings and even couple and solo viewings to the next level! If you've enjoyed seeing your favorite charcuterie boards on an Instagram account, you too will be able to show your creations! This book will give you the tips, tricks and ideas that will have you be an expert in no time!

FOOLPROOF VEGGIE ONE-POT: 60 DELICIOUS DISHES, FROM WEEKEND SLOW COOKS TO EASY GOING TRAY BAKES

Quadrille Publishing

Alan Rosenthal

As we continue into the fall season, it's all about those warm and savory meals. We believe it's great to have 3 plant-based meals a month. In Foolproof Veggie One-Pot: 60 Delicious Dishes From Weekend Slow Cooks to Easy Going Tray Bakes, we have the cookbook that will allow us to play with a number of veggie meals from creamy pastas, risottos, fragrant curries, stir-fries and 60 dishes.

We also love the fact that they are one-pot meals which makes it so much easier in terms of preparing, maintaining flavors and having enough for a number of meals long after the first one!

For those that are vegan, this cookbook is also great for vegans as there are tips on how they can swap out ingredients so that it can be made for those with this dietary lifestyle.

MISSION VEGAN: WILDLY DELICIOUS FOOD FOR

EVERYONE

Ecco

Danny Bowien + JJ Goode

Mission Vegan: Wildly Delicious Food For Everyone, Co-Founder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York - Danny Bowien's cookbook has a number of vegan recipes that are fun, original and flavorful for people to enjoy.

This book features pasta pomodoro alongside Korean buckwheat noodles that is topped with neon-pink dragonfruit ice! Other recipes include mash-ups like a favorite Thai takeout dish that also incorporates Jose Andres’ Spanish tortilla.

Many of the dishes that are in this cookbook look like something that would appear in his Mission menu, they are geared towards home cooks and are approachable for them to make. In addition, when making these dishes, cooks will find that it is restaurant quality meals.

Read the OCT ISSUE #82 of Athleisure Mag and see Bingely Books in mafg

S2. E9. | ATHLEISURE KITCHEN CHEF KRISTEN KISH

On today's episode of Athleisure Kitchen, we catch up with Chef Kristen Kish who we enjoy seeing her hosting, judging a number of culinary shows and taking us through her recent trip to Seoul. We took some time to catch up with her since talking earlier this year ahead of TRU TV's Fast Foodies 2nd season. 

We talk about her co-hosting Netflix's Iron Chef: Quest for an Iron Legend alongside Alton Brown, her new show on National Geographic - Restaurants at the End of the World and being on Selena + Chef on HBO Max. 

We also talk about her latest partnership with Jongga Kimchi, a worldwide number-one Korean brand. She also talked about their Generation Preservation campaign to preserve plant-forward foods, health and wellness through fermentation and the environment to minimize food waste.

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 | VINYL STEAKHOUSE

There's never a bad time to have a great steak, but with the seasons about to change to the fall, heading to Vinyl Steakhouse is on our list. From enjoying a fantastic steak and having a soundtrack filled with vinyls as we eat and a cool vibe - we're already making our reservations! We take some time to chat with the owners of this experience, Kevin and Sofia Flannery to find out about this concept, what we should eat on our next visit and of course cocktails that we need to have!

ATHLEISURE MAG: Kevin and Sofia, I’d like to know more about your culinary/sommelier background and where you previously worked which led to Vinyl Steakhouse.

KEVIN FLANNERY: I have been in the industry my whole life. I started as a dishwasher at a small BBQ joint in Akron, Ohio, worked my way up to General Manager of Morton's Steakhouse, the youngest (at the time). I was GM of Morton's Steakhouse in Burbank California and Washington D.C, and finally on to General Manager/Regional Director of Ocean Prime New York City. It was very exciting, and I worked very hard, but ultimately my goal was to always open my restaurant. And I did! I got my certified sommelier certificate in 2008.

SOFIA FLANNERY: While Vinyl has been my first foray into the industry, I have been around restaurants my whole life. I became very interested in wine about 3 years ago, and decided to get my certification earlier this year. Albeit under the tutelage of my husband, we are still very different sommeliers.

AM: What was the thought behind opening Vinyl Steakhouse as that’s 2 interesting concepts being brought together?

KF: I always wanted to have a fine dining steakhouse that played rockin' music. Loud and present music. That juxtaposition was always intriguing. The vinyl aspect came into play simply because I thought it is not something you ever see at fine dining restaurants and how amazing it would be to listen to crackles of tangible music in the order the artist intended you to listen to their records. It really is an experience day in and day out. Combining fine dining and an approachable and entertaining setting was always something I wanted to accomplish.

AM: What kinds of music do you play, how you go about curating your collections and how will this experience be shared to diners?

KF: We play all genres, but definitely lean into classic rock from the 60's/70's. That's what we have most of. However, nothing is off the table: Rock, Funk, Jazz, Soul, Punk, RnB, Rap, Disco, and Hip-hop. We'll usually pull a setlist at the beginning of the night and select from there as the night trickles along. People are still always shocked to walk in and see the music they are hearing being played on a record player.

SF: Our selection definitely corresponds with the vibe of the room at that time, the time of night we're at, and sometimes even the weather! Does anything go together more than rain and jazz?

AM: In terms of the ambiance of Vinyl Steakhouse, what can guests expect in terms of the look and the feel of the space?

SF: It's very glam meets grunge. We have 2 gorgeous bars wrapped in copper, which when the lights go down, always stands out. We have a wheat paste wall in the front of the restaurant which is our record library. The wall is adorned with vintage posters of music venues, artists, iconic photos, landscapes, and movie posters as a full-size collage. That was very fun to put together. Moving inwards, we have a huge 14 seat cocktail bar right in the middle of the restaurant. As you move past the bar you enter our intimate dining room which seats about 30 people. The walls in the dining room boast huge black and white photos of The Beastie Boys with Run-D.M.C. on one side and the other side is Debbie Harry and her guitarist Chris Stein. The massive, tall press tin ceilings give the space an impressive look as well. There is an intimate kitchen right next to the dining room as well, making the setting epically New York. In short, we wanted a space that provided a stunning setting worthy of fine dining and the best steakhouse experience in town, but still is very relaxed and not stuffy.

AM: For those who opt to eat at the bar what are 3 items from the bar menu that you suggest for those looking for a bite to eat?

KF: Easy. Our Sliders, Crispy Sushi, and Shoestring Fries.

AM: For those coming in for dinner with friends and/or family what are 3 appetizers that you suggest?

KF: Our Crabcake is phenomenal. It's inspired by the state of Maryland. So you can find hints of sweetness, and Old Bay seasoning. The Torched Teriyaki Salmon Nigiri is a great choice as well. I just love the idea of having a few bites of sushi before a steak dinner. I would also recommend our Kale Salad.

AM: For those who are coming for a great steak, what are 3 entrees that you suggest?

SF: The Porterhouse is one of the best you can get in the city. Our Cajun Dry Rubbed Ribeye is just the right amount of spice for a little something extra on a steak. And lastly, our Flatiron Steak which is a great value at $49 for 10 oz and delicious.

AM: For those that are either looking for chicken or vegetarian options, what are 3 entrees that you suggest?

KF: We have a Chicken Parmesan with Homemade Tomato Sauce as well as fresh rolled pasta. For pescatarians, we have a Scallop or Salmon Dish. We are always happy to whip up a specific dish to dietary needs as well!

AM: A great steak needs amazing sides what are 3 that we should have to complete our meal?

SF: Loaded Potato Pavé. It's like a constructed scalloped potato. Our Creamed Spinach Carbonara is a super unique take on creamed spinach and is actually served with the yolk in the middle. The idea is to blend it in while the spinach is hot to make a very creamy, true carbonara. Then, our Bone Marrow Corn. It's grilled corn served on a husk with bone marrow butter.

AM: What are 3 desserts that we can end our meal with?

KF: Our Upside-Down Apple Pie is fantastic. We have a Key Lime Mousse that is layered with graham crackers, as well as a towering Red Velvet Cake - someone said the other day that it reminded them of the Flatiron Building, which is nearby.

AM: In terms of your cocktail program, what are 3 drinks that we should enjoy on our next visit?

SF: Without a doubt the Vinyl Martini is a standout. Grey Goose is the base spirit and it has olive bitters that makes it like a clean dirty martini. Our Rose Negroni is also very unique: Bombay Gin as the base with a plethora of Martini & Rossi Vermouths. It is a stunning deep rose color when presented to you. I would also suggest our 1987 Cosmo. Cosmos are back and ours is it.

AM: Steak and wine are always a great combination. What are 3 wines that people may not think pair well with a steak but are actually perfect to do so that are offered at your restaurant?

KF: We have a Beaujolais that can pair quite nicely with a filet mignon. A Chianti, which is generally paired with pasta and pizza, actually has great tannins from the Sangiovese grape that match very well with a marbled steak. Also, from the Southern Rhone Valley, Chateau Mont Redon whose main varietal is Grenache - the smokiness and cured meats on the nose of these wines go particularly well with dry-aged beef.

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PHOTOS COURTESY | Vinyl Steakhouse

Read the SEP ISSUE #81 of Athleisure Mag and see THE ART OF THE SNACK | Vinyl Steakhouse in mag.

S2. E8. | ATHLEISURE KITCHEN CHEF RICHARD BLAIS

On today's episode of Athleisure Kitchen, we catch up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at Taste of Tennis with the Williams sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We caught up with him to talk about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings! He also talks with us about a challenge that he will be judging on TikTok where food influencers will go head-to-head with their chili creations! We also catch up with what he has been working on, his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

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.

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