Read the APR ISSUE #100 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
We sat down and talked with Robby Younes, founder of the New Jersey Wine and Food Festival and Chief Operating Officer of Crystal Springs Resort for their premier celebration of world renowned and highly-regarded local chefs along with prized wines and spirits on May 3-5. This event will be headed by New Jersey native, multi James Beard Award Winner, Restaurateur, and host of Bravo’s Top Chef which just launched their 21st season - Chef Tom Colicchio (our MAR ISSUE #99 cover alongside Chef Kristen Kish and Gail Simmons). On May 3rd, he will kick off 1 of 3 events that night for his Five Course Wine Cellar Dinner. The meal will be paired with Napa’s Eisele Vineyard.
Attendees will enjoy more than 200 wines, dozens of spirits, and over top 30 restaurants from NJ. From tastings, seminars, dinners, and parties, they will be able to meet the chefs and winemakers!
We wanted to find out more about this event and to hear about what we should know from Robby.
ATHLEISURE MAG: What is the purpose of the NJ Wine & Food Festival and how many years has it taken place?
ROBBY YOUNES: The New Jersey Wine & Food Festival is a celebration of the amazing diverse talent we have here in New Jersey. More and more top chefs have been drawn to the state like Marcus Samuelsson, David Burke, Marc Forgione and coming soon Morimoto – we’ll be having a preview of his new concept at the Festival’s signature event The Grand Tasting. We also have incredible home-grown talent like David Viana and our own Crystal Springs Resort Executive Chef Aishling Stevens. We started the festival in 2009 and the restaurant scene has only grown since then. This year will be the first festival since the pandemic and we are looking forward to a great event.
AM: With it coming back this year for the first time since 2019, what can attendees expect from this year's event?
RY: The festival’s return has been much anticipated. People have been asking me for several years when it was coming back so now I can finally tell them it’s almost here! We have three days of events starting with our Wine Cellar Dinner by Tom Colicchio and amazing wines from Eisele Vineyard, very highly allocated boutique wines from Napa Valley. We also have a dinner featuring three former contestants from Bravo’s Top Chef – Karen Akunowicz, Sara Bradley and David Viana which has been a favorite for many years.
AM:This event will take place from May 3-5th at Crystal Springs Resort, why is this the perfect destination to host this event?
RY: Crystal Springs is the largest four-season golf, spa and culinary resort in the Northeast. We are setting the standard for excellence in both the culinary space and service. Our collection of seasonally driven restaurants gives us access to the finest ingredients and our two hotels offer plenty of accommodations for guests to stay overnight. Plus we get to showcase amazing features like our award-winning Wine Cellar which is the second largest in the country and our outdoor wood-fired restaurant, the Chef’s Garden.
AM: Chef Tom Colicchio is headlining this year's festival, and his Five-Course Wine Cellar Dinner is 1 of 3 events kicking off the weekend. What can you tell us about this event?
RY: The Wine Cellar has been a passion of mine since I started at Crystal Springs. Together with the late Gene Mulvihill, the founder of the resort, we built a one-of-a-kind collection of fine wine and this dinner showcases the resort’s wine legacy. We have two intimate dining rooms surrounded by thousands of bottles of wine so we invite in a renowned chef to create a dinner paired with wines. In the past, we’ve welcomed Daniel Boulud, Jose Andres, Thomas Keller, Gabriel Kreuther and more. This year, we are excited to welcome Chef Tom Colicchio and his team. The winery, Eisele Vineyard, produces very little wine so this is a unique opportunity for guests to taste them.
AM: In terms of those participating in this year's event, what did you look for in terms of chefs, restaurants, wines, and spirit events that are involved?
RY: We always look to celebrate a range of cuisines and ingredients when working with New Jersey restaurants. The scene has evolved quite impressively so I make sure to check out new restaurants and make sure we have the best of the best. I’m very interested in spirits and fascinated by the growth of agave. We have a great seminar showcasing agave beyond tequila which I think will be a lot of fun. For wines, more and more winemakers are practicing sustainable practices and things like regenerative farming like this year’s guest Eric Jensen.
AM: Saturday May 4th is packed with a number of events! Can you tell us about some of the VIP experiences?
RY: The VIP experience is an exclusive part of The Grand Tasting on Saturday night. Guests get access to two lounges with some amazing chefs like David Burke, Jacques Torres as well as premium wines and Champagnes. We make sure to have some fun entertainment and lounge seating as well that sets the VIP experience apart.
AM: On Sunday May 5th, you will have a Cinco de Mayo Sunday Brunch. Can you tell us about this?
RY: It’s a happy coincidence to have our Sunday brunch land on Cinco de Mayo! We’ve added some fun Mexican food options and margaritas — of course!
AM: Tell us about ticketing for this event. Can you tell us what events are sold out, and what are 3 events that you are excited about that tickets are still available?
RY: Friday dinners are already sold out but for Saturday, I’m excited about the Trailblazing Culinary Women – I love hearing the stories of how chefs and winemakers found their passion. We’ll have a discussion with two amazing chefs who competed on Bravo’s Top Chef, Karen Akunowicz and Sara Bradley. Crystal Springs Wine Director Susanne Wagner will talk about her work here at the resort. And then we’ll taste some wines from Mary J. Blige’s new project, Sun Goddess.
Glenfiddich Tasting — this is an amazing opportunity to taste some older expressions of whiskies from Glenfiddich with a tasting of 18, 21, 23 and 26 year olds.
The Grand Tasting of course! You can’t go wrong with dishes from 30 top restaurants and more than 400 different wines and spirits to taste. What more could you ask for?
Read the latest issue of Athleisure Mag.
Located at the Selina Chelsea Hotel, Music For A While: Listening Bar & Lounge recently opened! Full Life Hospitality is behind the city's sought after venues which includes Virgo, Make Believe, Creatures at Selina Rooftop, and MFAW. They're looking to push the boundaries with their concepts for people to have incredible experiences.
This lounge is an escape for every music lover, a place where time stands still and memories are made. The venue not only offers music but stories, cultures, and connections.
When James Pfautz conceptualized the lighting design and consulted on the interior design, he wanted to compliment the concrete and wood tones as the negative space. This created an opportunity to highlight textured wood grains, industrial curved concrete, and warm-toned plush fabrics. The inspiration is the balance between blending analog movement with modern tech inputs.
The Vinyl Room redefines the way music is experienced. Billed as the venue's listening bar, featuring high-quality audio equipment set in an acoustically optimized environment, partons will experience high-fidelity sounds in an intimate setting. An ideal scene for audiophiles and casual listeners alike. The space pays homage to the art of listening, providing a meticulously crafted audio environment where every note, beat, and harmony is felt deeply.
The Lounge is ideal for those who like to pair movement and music and features the energy of live performances, DJ sets, and more. The Lounge invites guests to dance and mingle.
We suggest 3 cocktails to enjoy: HI-FI Collins - Mezcal, cocchi americano, lemon, muddled cucumbers; Martinez Martini - Angostura bitters, sweet vermouth, maraschino liqueur, gin, orange peer; and One Hit Wonder - Cocolopez, giffard abricot, plantation dark, diplomatico rum.
They are currently working on a light bites menu with Chef Neil Strauber. Guests can enjoy a special family-style dinner with the added benefit of guaranteed entry into our MFAW or a reserved table downstairs, along with a complimentary bottle of liquor.
Packages include: Tier 1: At $75 per person, this package offers dinner and drink pitchers, with guaranteed entry to our MFAW experience and Tier 2: For $125 per person, guests get dinner with bottle service, including drink pitchers at dinner and a bottle post-dinner, available for groups of 6+.
Guests can come on Fridays and Saturdays from 9pm-2am. 9-11pm they will offer a happy hour menu. $10 Martinis, $12 Cocktails, $6 Beers. They will have lineups featuring a dynamic range of genres including Afrobeats, House, Techno, and nostalgic 80s/Disco tunes.
MUSIC FOR A WHILE:
LISTENING BAR & LOUNGE
518 W 27th ST
NY, NY 10001
PHOTOGRAPHY | MFAW
Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Music For A While in mag.
Nobu Barbuda is a bar and lounge on the island of Barbuda, it is only accessible by yacht or private boat charter, private helicopter charter, ferry and twice daily flights from Antigua.
This season, a new addition to Nobu Barbuda is the enchanting Tree Bar, a rustic yet charming hidden gem nestled amidst the lush tropical foliage and pink sandy beaches of Barbuda. Guests can sip on handcrafted cocktails, savor delicious Nobu cuisine, and enjoy the stunning sea views.
Nobu Barbuda invites guests to experience a day-trip on its private charter boat, starting with a snorkeling experience in the Caribbean Sea. Guests can enjoy a lunch of Nobu's world-renowned cuisine.
This beach club is an all-day Nobu experience unlike any other, with sun beds and private cabanas stretched across the pristine beaches of the island with personal hosts for the day.
Couples can enjoy cabanas for two outfitted with a hanging bed, and groups will love the larger VIP cabana featuring private dining, chairs, and a full living room for seclusion. Exclusive cabana menu items like a selection of sushi and light bento box, and beach-front massages are available upon request. Additional beach club amenities include beverage service from 10:00am to 6:00pm; dry snacks, chips and dried fruits; bottled water; chaise lounges with plush matresses and towel service; and showers and changing rooms. The beach club also offers a Caribbean style lounge bar, where guests can enjoy Nobu style dishes, caught fresh from the sea surrounding the island.
As the sun sets on the Caribbean Sea, guests can experience an exclusive six-course Omakase and beverage pairing experience on Princess Diana Beach for Sunset Omakase.
Set as an exclusive reception style event, Nobu Barbuda combines island and Japanese elements with the launch of its first Beach Barbecue. Guests will be treated to Robata yaki grilled fish and skewers, Nobu style local seafood Paella, passed canapes, sushi, ceviche's and salads. Entertainment will be provided by local DJs for this Nobu-style festive event.
Snorkel to the chef's lobster craw trap and select a fresh Barbuda spiny lobster. Guests will bring back their fresh catch and have it prepared by the Nobu chef for their Lobster Cookoff.
Nobu Barbuda invites guests to learn the craft of the perfect sushi roll under the expert guidance of the Executive Sushi Chef, for this immersive experience. Guests will be seated at the new sushi bar overlooking the stunning ocean views for a hands-on workshop to learn the art of sushi-making, including techniques on sushi maki and nigiri and incorporating local items such as conch, snapper, spiny lobster and the famous Barbuda roll.
NOBU BARBUDA
Prince Diana Beach,
Codrington, Antigua & Barbuda
IG @nobubarbuda
PHOTO CREDITS | Nobu Barbuda
Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Nobu Barbuda in mag.
Read the MAR ISSUE #99 of Athleisure Mag and see THE 9LIST 9M3NU | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.
We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premiere of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!
ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!
What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?
CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!
AM: Yeah!
CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!
AM: Oh my goodness, I love that!
GAIL SIMMONS: That’s a good dad!
AM: That was sweet. And Tom!
CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.
AM: Nice!
CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.
Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.
So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.
AM: I love that. Gail?
GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people.
I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.
AM: Wow that’s such a memory.
Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?
GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your career at that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!
AM: Gulp!
GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!
CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.
AM: Same!
CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.
Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!
GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!
AM: Absolutely.
GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.
CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.
AM: We can see that when you’re talking on the show.
CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.
GS: And we have never regretted one either!
CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.
AM: It’s more like running the tape.
GS: Yeah!
CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –
GS: Tiny nitpicking things.
CHEF TC: But, yeah, that’s it.
AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?
CHEF KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”
GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.
AM: Right.
GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.
CHEF TC: I had conversations with the producers and no other name came up!
AM: There you go! We were so happy when we heard that it was you!
CHEF KK: Me too, me too!
AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?
GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.
CHEF KK: There was a lot of custard!
GS: Oh yeah, frozen custard was obviously a highlight.
CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.
CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!
GS: I know where to go for dinner afterwards!
CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.
AM: Yeah.
CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.
GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –
CHEF TC: Britain didn’t care about us!
GS: The UK doesn’t have Top Chef!
AM: Right.
GS: Their culture is all MasterChef all of the time.
CHEF TC: And the Queen died.
GS: Then the queen died in the middle of our season.
AM: Yes, that’s right!
GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.
AM: Love that!
And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you were excited about or whatever you can share?
GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry
CHEF TC: That’s right.
GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.
CHEF TC: I think that this season, the chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –
GS: It kept us on our toes!
CHEF TC: It could have been nerves.
AM: Just looking at your face, we can see how you didn’t understand how that could happen.
CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.
CHEF KK: It means that the challenges were very good though.
CHEF TC: Yeah, yeah.
CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.
GS: And the same person wasn’t always on top.
CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!
AM: When I saw that, I was like yes! Because I’m from the Midwest originally – I’m from Indiana!
GS: Oh!
AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?
GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!
AM: Yes!
This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled – so what are the different twists that we can expect from this season?
CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.
AM: Oh wow!
CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.
AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.
GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –
CHEF TC: Mmm
GS: And we know that they do it beautifully in their own kitchens.
CHEF TC: Mmm
GS: Or not.
CHEF TC: Mmm
GS: Some of them not.
ALL: Hahaha
GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.
CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!
CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!
GS: Yeah!
CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.
AM: Right!
CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.
AM: Love that!
We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?
CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.
GS: It ended up ok!
CHEF TC: I think you did alright!
CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.
GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.
CHEF TC: One of my favorite challenges was the Door County Fish Fry.
GS: Oh my God, wild!
CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.
GS: Or I can make it better!
CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.
AM: Oh wow!
CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.
GS: They definitely should have paid attention in math class that day!
CHEF TC: Yeah.
AM: What can you tell us if anything about the finale that we should be looking forward to?
GS: I don’t know what we can tell you about the finale – there is a finale!
AM: There you go! There’s going to be people there.
CHEF TC: There’s people there.
GS: It’s not in Wisconsin. Every year it’s always a little different.
AM: So Tom, you always say that shooting this show is like Summer Camp.
CHEF TC: Yeah!
AM: What do you mean by that?
CHEF TC: Well I didn’t go to Summer Camp, but if I had –
AM: Neither have I.
CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!
GS: There are a lot of campfires!
CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.
AM: What instrument are you playing?
CHEF TC: I play guitar!
AM: That’s what we thought!
CHEF KK: He’s very good!
GS: I play the cowbell! I’m joking!
AM: Kristen, what are you playing?
CHEF KK: If there was a keyboard, I would be playing.
CHEF TC: We’re going to get you a little accordion!
GS: Oh yeah!
CHEF KK: I will learn to play the accordion!
CHEF TC: Absolutely, we’re going to get you one so you can play.
AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?
CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.
GS: Wow.
CHEF KK: Everyone loves it – it’s not politically drawn any which way.
AM: It’s just good sounds.
CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house – Van Morrison – so for me, I always like to listen to Van Morrison.
AM: Tom?
CHEF TC: God, It all depends on what I am in the mood for.
GS: Yeah.
CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.
We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.
AM: Gail?
GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.
AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?
GS: That’s a big 3 part question!
AM: We did this recently with Alton Brown and he got such a kick out of it!
So what do you love about the Spring when you are creating your dishes?
CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons – there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegetables!
CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!
GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!
AM: Very true!
What are 3 spices that you like cooking with?
CHEF KK: Ooo someone else take this first so I can think about this one!
GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!
AM: Right.
GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.
CHEF TC: I love sumac! I always forget about sumac.
GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.
CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!
GS: Oh me too!
CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.
GS: Ooo White Taragon is my favorite!
CHEF TC: Fennel – wild fennel fronds woo!
GS: Delicious!
CHEF TC: It’s the best!
CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.
GS: I love you for that answer!
CHEF KK: It’s so good!
GS: If I didn’t love you before, I love you now!
CHEF KK: It’s so good, so yes – Montreal Steak Seasoning.
GS: On everything? No matter what or just on meats?
CHEF KK: No, I do it on vegetables.
GS: Salty, smokey!
CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.
GS: I don’t know why it’s called Montreal Steak Seasoning.
CHEF KK: I don’t know either!
GS: It’s not particularly Montreal spices.
CHEF TC: It’s like why is that rice that San Francisco treat?
GS: That’s a really good question! It’s a mystery of the universe!
AM: Ha!
The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?
CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.
There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.
There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.
AM: Tom
CHEF TC: Well, it depends on the restaurant!
AM: Well choose your restaurant!
CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.
Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.
Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.
AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?
GS: Oh wait, now I have to give you a whole day? That’s a lot of things!
AM: Well, it’s 3 dishes!
GS: Alright, sure, ok! That’s fair!
Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.
CHEF TC: You hate the Spanish Fry.
GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.
CHEF TC: Ok.
GS: You know what I mean?
CHEF TC: Alright!
GS: There’s a delicate balance, but for a scramble or an omelet, it really drives me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.
For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.
For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.
I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.
AM: That’s right!
GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!
PHOTOGRAPHY COURTESY | FRONT COVER Stephanie Diani/Bravo | PG 16 - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/Bravo |
Read the MAR ISSUE #99 of Athleisure Mag and see IN GOOD TASTE | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.
We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!
For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!
To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.
We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!
ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?
JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best of the city.
AM: When did NoMo SoHo open?
JH: The hotel rebranded as NoMo SoHo in 2015.
AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?
JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.
AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?
JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.
AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?
JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, raspberry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.
AM: When we're popping by for lunch, what are 3 appetizers that we can share?
JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.
AM: What are 3 dishes that you suggest for lunch that should be on our radar?
JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.
AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?
JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.
AM: What are 3 entrees that we should consider for dinner when sharing with friends and family?
JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.
AM: What are 3 cocktails that we should have for dinner?
JH: For dinner, we recommend guests order a classic martini, a timeless cocktail that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.
AM: What are 3 entrees that we can have for brunch when sharing with friends and family?
JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.
AM: What are 3 brunch approved cocktails that we should enjoy?
JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.
AM: We love a good Happy Hour - what do you offer during this time of day?
JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos, sriracha honey chicken wings and angus beef sliders start at $10.
AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?
JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.
AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?
JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.
AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?
JH: YourPlace allows guests to rent rooms for four or eight hours, providing premium day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.
AM: Tell us about your fitness center and what you offer here.
JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.
AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?
JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.
AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?
JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.
AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off property and are in SoHo?
JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.
AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?
JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.
AM: Are there any packages that you would like to highlight that we should keep on our radar?
JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.
IG @thenomosoho
PHOTOGRAPHY COURTESY | NoMo SoHo
We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!
We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!
ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!
CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.
AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?
C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.
AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?
C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.
Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.
Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted MICHELIN star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.
AM: What is Shiva's involvement in Chola at this point?
C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.
AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?
C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.
Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.
AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?
C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.
AM: From a culinary standpoint, what regions do the dishes offered come from?
C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.
AM: You make your Ghee fresh at Chola - why is this such an important ingredient?
C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.
AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?
C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.
Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.
AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the faces of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?
C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.
For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.
AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?
C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:
• Baghari Jhinga, creamy mustard shrimp from Kashmir
• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger
• Lasoni Gobi, tangy cauliflower, ginger, and garlic
AM: For the entree, what are 3 dishes that you suggest that we should enjoy?
C: For Entrees, Shiva suggests the following:
• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions
• Meen Polichattu, pan seared fish in a banana leaf
• Tanjavur Avial, a coconut-vegetable dish from Kerala
AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?
C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.
AM: What are 3 meat based dishes that we should think about having for our next meal?
C: For Meat dishes, Shiva suggests:
• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars
• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata
• Saag Gosht, spiced lamb, pureed spinach, ginger
AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?
C: Must try rice and Naan items are:
• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee
• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot
• For Naan, the Chili Onion Naan is recommended for spice lovers
AM: To complete our meal, what are 3 desserts that we should think about having to share?
CC: To round off your meal perfectly, patrons should try the following desserts:
• Kulfi, a condensed milk and saffron ice cream
• Misti Dohi, a fermented sweetened yogurt from Kolkata
• Coconut Barfi, coconut squares with cardamom
AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?
C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.
For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.
AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?
C: From Allen’s list, must try cocktails include:
• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice
• East of Manhattan, Ragtime rye, La Copa sweet vermouth and saffron syrup
• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice
AM: In terms of beer and wine, what are 3 you suggest?
C: When it comes to beer and wine selections, Shiva recommends the following:
• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine
• Rose from Driopi, Greece pairs nicely with a variety of dishes
• And don't miss out on Chola’s house-made Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options
IG @cholanyc
PHOTOGRAPHY COURTESY | Chola
Read the MAR ISSUE #99 of Athleisure Mag and see SPRING STAYCATION | NoMo SoHo + Chola in mag.
In our JAN ISSUE #97, we caught up with Charles Joly, globally acclaimed mixologist where he shared what it was like to create and pour Johnnie Walker Blue Label craft cocktails as the Official Spirit Sponsor of the 75th Emmy® Awards. We kicked off Awards season speaking with him and we wanted to circle back with him as Tequila Don Julio was a proud partner of the Governors Ball, the official after party of the 96th Academy Awards. We wanted to find out about what it was like for him to pour at one of the biggest after parties of the season and he also shared recipes that we can enjoy for the red carpet moments that we enjoy year around!
ATHLEISURE MAG: What does it mean to you to be the official bartender for the Governors Ball, the official post-Oscars after party?
CHARLES JOLY: Each year that we're invited back to create cocktails for this amazing event is an incredible honor. You hear this being referred to as "Hollywood's Biggest Night" quite a bit. We take that to heart! Each of the artists in their respective fields are being recognized for their expertise and passion. For many of the attendees, this may be a once in a lifetime nomination. How cool is it to show up with the celebratory cocktails made just for that night, a superb lineup of tequila and a world class crew of bartenders to help throw the party?!
AM: We always look forward to the Oscars and as many people enjoy hosting their own viewing parties with friends or even if it's solo, how can we make sure that our cocktails are star quality?
CJ: You can definitely sip along with the stars and make these cocktails for your next celebration. While we definitely pull out all the stops, we also always provide easy, at-home recipes for cocktail enthusiasts to make at home.
When it comes to your cocktails, the end result will only be as good as the ingredients you put in. Tequila Don Julio is the perfect foundation for each of the drinks.
Be sure to use fresh juices and take an extra moment to look at simple details: use an attractive glass, use a thoughtful garnish etc.
In the end, taste is wildly subjective. Use my recipes as a guideline, then feel free to adjust to your (and of course your guest's) taste! Don't worry if you don't have every exact ingredient on hand. Get creative and don't be afraid to make little substitutions.
AM: Based on the drinks that you served for the 96th Oscars, what would you suggest that we pair with these drinks as we enjoy them at home?
CJ: The sky's the limit when it comes to food-cocktail pairings. If you'd like to stick with the idea of Mexican flavors, you can't go wrong with a spread of salsas, tacos al pastor and refreshing aguachile.
AM: What did you serve at this year's Governors Ball and which spirit will you be highlighting?
CJ: Tequila Don Julio is in the spotlight! The lineup of bottlings from the brand is more exciting than ever. We'll of course be showcasing the Tequila Don Julio Blanco, which shows the spirit in its purest form. I was also happy to explore cocktails with some newer releases, including Tequila Don Julio Rosado and Alma Miel. The icing on the cake is Tequila Don Julio 1942; everyone's eyes light up when they see this bottle on the bar.
The cocktails are all inspired by the idea of Modern Mexico and range in style from familiar, bright and refreshing (It's Showtime - Tequila Don Julio Blanco, Pineapple-Cilantro, Pink Peppercorn, made by Isra Baron) to sparkling and celebratory (Written in the Stars - Tequila Don Julio Rosado, Guyaba, Watermelon, Rose Champagne) to an elegant Martini (Round of Applause - Tequila Don Julio Alma Miel, charred corn & epazote infused vermouth, cacao bitters, charred corn husk-salt rim).
To showcase Tequila Don Julio 1942, I created a special pairing and signature serve. We worked with an artisanal chocolate maker, Sleepwalk Chocolate, to create a truffle with a mole center and 1942 infused cacao nibs. All of this is lightly smoked with palo santo wood in front of the guest.
Here are signature Don Julio recipes below co-created by Charles Joly and Mexico’s Bartender of the Year Israel Barón.
1942 ENCORE
INGREDIENTS
• 1.5 oz Tequila Don Julio 1942
• Paired with mole-flavored chocolate truffle bite with gold flakes
PREPARATION
First, pour Tequila Don Julio 1942 into a stemmed Sherry glass. On the side, serve the mole-flavored chocolate truffle bite.
ROUND OF APPLAUSE
INGREDIENTS
• 1.5 oz Tequila Don Julio Alma Miel
• 1.5 oz Herb-Infused Bianco Vermouth
• 10 drops Chocolate Bitters
• 3 dashes Orange Bitters
PREPARATION
Combine all ingredients in a mixing glass over ice. Stir well and strain into a chilled Coupe glass.
IT'S SHOWTIME
INGREDIENTS
• 1.5 oz Tequila Don Julio Blanco
• 1 oz Pineapple Coriander Tincture
• .5 oz Agave Nectar
• .5 oz Fresh Lemon Juice
• 1 oz Pineapple Coriander Tincture
• .5 oz Agave Nectar
• .5 oz Fresh Lemon Juice
PREPARATION
Combine Tequila Don Julio, pineapple coriander tincture, agave honey and fresh lemon juice in a cocktail shaker with ice and shake well. Strain over large ice cube into Collins glass rimmed with salt and pink peppercorn.
WRITTEN IN THE STARS
INGREDIENTS
• 1.5 oz Tequila Don Julio Rosado
• .75 oz Guava Syrup
• 2 oz Organic Watermelon Juice
• .5 oz Fresh Lemon Juice
• 1.5 oz Chilled Rosé Champagne
PREPARATION
Combine Tequila Don Julio Rosado, guava syrup, organic watermelon juice and fresh lemon juice in a cocktail shaker with ice. Shake well and strain into a Coupe glass. Top with chilled rosé champagne.
PHOTOGRAPHY COURTESY | Mark Von Holden, A.M.P.A.S. for Tequila Don Julio
Read the MAR ISSUE #99 of Athleisure Mag and see CRAFT COCKTAILS WITH THE STARS | Charles Joly in mag.
In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.
ATHLEISURE MAG: What is the meaning behind the name, Mishik?
DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.
AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?
DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.
AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?
DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.
AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?
EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.
AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.
EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.
AM: Why did you want to be involved in Mishik?
EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.
AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?
EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.
AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.
EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.
AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.
EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.
AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?
EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.
AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?
EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.
AM: What are 3 pieces of sushi that you suggest?
EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).
AM: For sides, what are 3 that would be great to enjoy with our meal?
EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.
AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?
DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!
AM: What are 3 sake's that we should consider?
DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi.
AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?
DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines. We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.
AM: For those who enjoy a great beer, what are 3 that you suggest?
DK: Orion pairs really well with any Japanese cuisine. We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.
AM: Are there any upcoming events that we should know about that Mishik will be involved in?
DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!
IG @mishiknyc
PHOTO CREDIT | Michael Tulipan
Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.
The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!
We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!
ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?
CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."
AM: Are there other regions in the world that also make sake?
CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.
AM: Tell us what led you to sake and what your background is?
CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.
AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?
CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.
AM: Why are Honolulu and NYC the 2 cities that host this event each year?
CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.
AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?
CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.
AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?
CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.
Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule of Thirds, Cha An, Sen Sakana, Taru, Juban, Towa and Zuma, along with new participants such as ILIS, Mishik and Sake No Hana.
AM: This is quite an event. What can guests expect when they attend next month?
CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.
AM: There is also a philanthropic element to this event, can you tell us more about that?
CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.
AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?
CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.
IG @joyofsake
PHOTOGRAPHY CREDITS | The Joy of Sake
Read the MAR ISSUE #99 of Athleisure Mag and see JOY OF SAKE in mag.
This month, we had the pleasure to sit down and talk with Chef Alton Brown who is known as a TV Personality, super informative food scientist, author, voice actor, and cinematographer. Growing up, we enjoyed watching Food Network's Good Eats so much, which examined the origins of ingredients, and shares culinary customs and shared recipes with us. In addition, we enjoyed watching him host Iron Chef America on the network as well as Netflix's Iron Chef: Quest For An Iron Legend.
His passion behind the science of food, as well as its history, is always exciting to learn about. We took some time to find out about brain health, how he got into the industry and his partnership with Neuriva.
ATHLEISURE MAG: I have been a fan of your work ever since 1999 when I saw the first episode of Good Eats on Food Network!
ALTON BROWN: Oh wow! You were in grade school?
AM: Hmm ’99, I was in college!
AB: It’s funny, it still sounds recent. When I hear someone say 1999, I’m like that’s not too far away!
AM: Same! I was born in ’79 so I don’t feel it’s that far away!
AB: I graduated from high school in ’79!
AM: We’re always talking about health – fitness, gut, mental, and we don’t always get to brain health. But that is an important component as well. Why is it important to you?
AB: Well I really started to think about it a lot when I was thinking about the fact that I was going to turn 60 soon. I studied nutrition so much and I have read so much about it – I have probably forgotten a lot but, I hadn’t really spent a lot of time thinking about what my brain actually needed from me from a culinary standpoint, a supplemental standpoint, an exercise standpoint, or any standpoint. So I started doing a fair amount of research from a few years ago reading peer review papers and I have always enjoyed research. When I got a call from Neuriva, I was like, I already know what is in there, because I have already read papers on ashwagandha and papers on NeuroFactor and so it was very clear to me very quickly that they were very into the science, as was I. That’s how that started and that’s how I got interested in learning about what brains need and they are very complex organs. They do need things and a lot of what it is that they need, is that we need to feed them. The rest, I think supplementally helps.
For me, I break it down into exercise, quality sleep – which most of us do not get – as sleep is gigantic and really almost more important than exercise, nutrition, and what I call – brain stretching. For me, I always need to be in a state of always learning about something that I don’t know. It’s about studying and not just reading for fun. I have to have the ability to actively acquire information.
AM: Yeah, like putting the pieces together.
AB: Right, or my brain gets lazy. It does the equivalent of cracking a beer and sitting down in front of the TV if it’s not actively learning. That’s my brain – not me!
AM: Of course not you!
AB: I’m not a beer person!
And the other part is supplements. When I was studying nutrition from a brain standpoint, I thought there are a lot of things that I would like to get, but it’s just hard to get in food. You can, but not easily because you would have to eat a whole lot of something that you don’t want to. So I break it down into those 5 parts. I try to learn and now that I am in my 60’s, I need to try to learn enough so that my brain can continue to go for perhaps a little while longer.
AM: So what is Neuriva?
AB: You mean the actual supplement itself?
AM: Yes!
AB: Well, there are several of them. They have different things in them, but really, it’s a matter of adding, so the original Neuriva has this thing called NeuroFactor which is an extract from coffee berries – not the seeds, the berries. It also has Phosphatidylserine which is a phospholipid which supports cell membranes especially in the brain. So those 2 chemicals together – originally they were obtained from animal sources and then someone figured out how to get them from soybeans so it’s vegetable derived now. But those 2 things together formed a core of the two nutrients that I was interested in that I couldn’t just get.
You can get coffee berries for your beverage, but you need a lot and I’d rather take them in this supplement. On top of that I don’t really like the way that it tastes. For the Phosphatidylserine, it’s just almost impossible to get. So, those 2 things help you do maintenance for connectivity and cell membranes and then they added Neuriva Plus which brought B6 and B12 to they party. They are very symbiotic vitamins for brain health with those others. Then when Ultra came out, that added an extract from a member of the ginger family – Galangal – there are 4 different kinds of Galangals in the ginger family. They are wonderful for enhancing alertness. I like that one because it also works symbiotically with caffeine. It doesn’t have caffeine, but it works with it and I am a coffee person, so I have moved to that. It’s the same package plus the B Vitamins, plus that extract so it’s kind of like, you can get the base model or the extra! Of course when they come out with their next one, I don’t know! Because now that they have used Ultra, I told them to be careful about that as when it's out, what are you going to do? I mean what’s next, Super Ultra?
AM: Just hearing you talk about how you delve into the base parts of how things come together, how did you come to the culinary industry?
AB: I was a filmmaker, cinematographer, and director for TV commercials. I watched food shows and back in the late 80’s and the 90’s, I thought that they were boring and I knew that I wasn’t really learning anything. It was like, I have another recipe, great. But I don’t know why and I don’t know why any of this works?
I wanted shows that were more exciting and more visual. I wanted to know more on why that was going on and no one wanted to make that show.
So I quit and I went to culinary school. When I went to culinary school, I realized that they weren’t going to show me why either. Luckily, there was another college in this little town I went to for culinary school in Vermont and they had a library that we could use. So they would publish their chemistry reading list and I just went and started studying it because unfortunately, science is the answer to just about everything. There’s a science play everywhere, not necessarily for matters of the heart, but everything else.
So I think that I got addicted in a way that was chemical to telling those stories and to get people excited and to get people to be curious. It sparked in me a curiosity engine that I wouldn’t want to turn off.
AM: We love hearing about people's routines! What are 3 things that they enjoy doing, having, enjoying/being in the Morning, Afternoon, and at Night. We call this 63MIX ROUTIN3S.
AB: This has very much come out of my brain studies.
AM: I assumed!
AB: As a matter of fact, I'm not naturally a routine person. The only routine that I used to have was that I will stumble out somewhere and I will find coffee. When I went to bed, where I got to bed – at that time, everything was about work. I would work until 4 in the morning and then when I got up, I did it all over again.
So now with this routine that I have, it's about sleep and I have a bed time! I have a bed time. I have a bed hour that I have to get to bed during. Somewhere between 10:30 and 11:30, I must be in bed.
I can’t look at a screen at least 2 hours before then. It screws up everything. I can read, but it has to be a book. I have to get that sleep!
I also have a time that I get up and it’s no later than 6:30 in the morning. Because the morning to me is like stolen time it’s before you have to do things for other people. I’m working on my first collection of essays and memoirs stuff right know which has been a very challenging thing right now. I write better in the morning and I edit what I wrote at night better at this time. So that's a very big one.
My wife and I, Elizabeth, do not eat after 8pm at night. If that’s not enforced, you automatically set a clock where it forces at least a 15 hour break for the next day which puts me off my schedule for breakfast!
And then the other thing that I won't call a routine is that I used to say, ok, I'm going to workout. It's like, I have to put on clothes that I don't like.
AM: No 3-piece suits!
AB: It depends! I knew that it would be an hour and a half and that I would hate it. So instead, I have learned to break it up into chunks. I do micro workouts! I try to do 3 of them everyday. One of them has to be weight related. It doesn’t have to be a lot of weight.
One of them has to be 100% cardio. It can be fast - or when we're in NY, we have an apartment here and we live in Atlanta. If there is a coffeeshop that I want to go to like when we have our apartment here in NY, as opposed to picking the one on our block, I’ll pick one that is 3 miles away. So I earn -
AM: You earn that coffee!
AB: Yes! So there's always a cardio, there's always a weightlifting and this is going to sound so stupid, but my wife read this book called Breathe and convinced me that the entirety of my life, I had been breathing wrong. I don’t meditate because it makes me fall asleep, but I literally stop and work on nothing but breathing for half an hour.
AM: Breathwork is so important!
AB: Well I never knew that! I just thought that is was eh?
AM: I started doing it about a year ago and it really is effective!
AB: I was like, I'm already breathing! But the truth is, I'm a scuba diver and when I got the scuba diving training when I was much much younger, breath control was such a huge huge part of making your air last and not sinking all of the time, so it reminded me of that training that I went through and it's incredibly effective both mentally and physically! Two years ago, I wouldn't have been into it!
AM: It has been such a pleasure to chat with you and to be able to meet you and being such a fan of Good Eats as well as other shows that you have been on!
We enjoyed interviewing Alton and in addition to having time to talk with him, we enjoyed an intimate dinner party with him and the Neuriva team that would fuel our brain health.
Over our four course dinner at Hearth, Chef Marco Canora's (founder of Bone Broth brand, Brodo) Tuscan-American farm-to-table restaurant in the East Village of NYC, Alton walked us through each of the dishes! Of course, he provided the science behind them and why they are effective. Our first course was the Ribollita. It's an honor to share some select notes highlighted by Chef Alton from this special dinner.
AB: I’m so excited that we’re sharing this intimate dinner party together and as we enjoy our various courses, I’m going to tell you a bit about the brain nutrients that are involved in the dishes that we’re going to enjoy! The brain needs a number of nutrients for its health and you can get those outside of a supplementary way. One of the ingredients is coffee berries – I like coffee but I don’t like the berries and I’m not a fan of the taste and another one is Phosphatidylserine which is a lipid, a phospholipid that we used to get from brains in animals and now we get them from soybeans. It helps to build and maintain cell membranes and I want this stuff, I need to get this, and I can’t get enough of it in food. Then, all of a sudden there was the original Neuriva formula which I believe only contained those two things. So I knew it was the supplement for me as I wouldn’t be able to get enough of it in food.
So not too long after that, I was called up by them and I thought yes, get your scientists on the phone because I want to talk about white papers and everything. So it happened very naturally to partner with Neuriva and it’s been a couple of great years. I have been taking the product for awhile now and Ultra happens to be my favorite because it works really nicely when the caffeine hits.
We have a very stimulating evening ahead and we also have what I like to call instead of a Tasting Menu, a Thinking Menu as we talk about food. Everybody knows what the Mediterranean Diet (Editor’s Note: The Mediterranean Diet is a diet inspired by the eating habits and traditional food typical of southern Spain, southern Italy, and Crete, and formulated in the early 1960s.) is as it can be a bit loosey goosey and sexy and cool. It has had some great effects. From that is another diet that emerged from it known as the DASH Diet (Editor’s Note: Known as the Dietary Approaches to Stop Hypertension, it is a flexible and balanced eating plan that helps create a heart-healthy eating style for life) that some of you may not have heard of that is a version of the Mediterranean Diet that was designed specifically for people that were fighting hypertension problems. So if anyone with us was in the 80s we used to have these things called Graphic Equalizer Stereos that turned things up and down on different parts of the soundwave and that’s what that diet did. It went for the hypertension part and removed salt and then it did some other things. Then in the 2015, Martha Clare Morris came up with the MIND Diet (Editor’s Note: Known as The Mediterranean – DASH Intervention for Neurodegenerative Delay Diet combines portions of the DASH Diet and the Mediterranean Diet which have been shown to improve cognition) and it takes the same componentry of the Mediterranean Diet and changing it up for our brains. What would our brains want out of that diet? It’s a little bit different as it emphasizes some other components that might not have been as focused as much. For instance, all the diets have fruit! No one is going to talk bad about fruit. The MIND Diet says, you know what? The brain really wants dark berries. Blueberries - eat your blueberries. Have more olive oil, eat more leafy greens. No one is going to say anything bad about these things either. The MIND Diet has more poultry, even more than fish! There is a substance in poultry called choline (Editor’s Note: Found in poultry, this prevents abnormal storage of fat in the liver, which ensures proper body metabolism and efficient utilization of nutrients. It also supports the proper functioning of the nervous system and ensures its harmony.) which is really hard to get anywhere else, but in good lean, protein meat. Choline has a lot to do with enhancing the way that phospholipids work in the brain and our membranes as well. The good news is that unlike other diets, red wine is on the MIND Diet currently. There is some research for that. Tonight, we’re going to eat 4 courses. We’ll try to enhance and bring to the party, some of those foods that are incorporated into the MIND Diet and we’ll talk about it course by course as we go through it.
We are very fortunate to be at this restaurant! Hearth is one of the best restaurants in NY and I have known Chef Marco Canora for many years. There are brilliant, brilliant cooks here. Chef Michael Keough is here tonight and I hope he will come in and say something to us in a bit. I had some questions for him this morning and he was so gracious about answering about things that are on tonight’s menu.
Our first course is going to be a soup called Ribollita. If anybody has spent time in Tuscany, this is a soup that you would have seen there. It's a basic - I hate to say the word the word but here it comes – rustic soup. What this one does is it’s going to hit one of the major notes and chords of the MIND Diet – beans! When we talk about green beans, we’re also talking about dry beans. This is a bean soup in vegetable stock and we will be enjoying those vegetables tonight! There will be carrots, there are some onions, and I believe there is some cabbage in there. This also has some sage and garlic infusion. The cool thing about this in its traditional form, is that is bread based. It is thickened usually with moistened bread and always served with crisp, giant croutons on top. There is also a dusting of parmesan cheese. But most of the flavor will be coming from those beans. That’s going to guarantee that we are getting those beans that we want. Of course you can enjoy the bread as well as the olive oil which is also perfect for this diet as well.
We enjoyed this hearty soup which was flavorful and nourishing. It really set the stage for the next portion of our meal which was a Pizzocheri, a ribbon pasta.
AB: As we continue on in the MIND Diet, the next course is a Pizzocheri. We don’t talk much about mushrooms in brain health and brain support, but there’s a lot of research that suggests that we should be focusing on them a lot more. They’re good for our bodies, our planet, and our brains. This Pizzocheri is topped with a little bit of fontina cheese and what we’re getting is some great vegetation with the cabbage and some brain healthy mushrooms that are not currently listed on the MIND Diet, but I think that they will be in the next few years and a whole grain pasta which is a perfectly acceptable way to get your grains.
This was yet another dish from the night that was filling an full of nutrients that are beneficial to our health. We all agreed that this was something that we would enjoy eating throughout the winter! Where the first, second and the fourth course are dishes that are currently on Hearth's menu, but were adjusted to have the brain health specific ingredients that are part of the MIND Diet, our third course is a recipe from Alton Brown that we were excited to try as we know his love for chicken!
AB: We are at the Main Course event for tonight! This is my recipe and it is actually a conglomeration of two of my spatchcock recipes. I like to cut the back of my chickens – some people call it butterflying, I think that spatchcock is far more sexy! So this features a couple of Middle Eastern spices that I am a big fan of, Aleppo pepper and Za’atar that I know that you all are very very familiar with. So we’re getting our poultry in which is definitely on this diet. But also, we’re taking in our greens from another chicken dish of mine, a Sesame Glazed Dark Greens which it is being served with it tonight. I believe we’re going to have a Black Kale and 2 other greens, I’m not sure what they ended up with tonight, but it is 3 very different organic greens. They have been sauteed and it’s whatever they got from the market today. The sauce is a straight forward pan sauce that are the drippings from the chicken with a little bit of butter and poured right over the chicken. This is something that I like to do once I got into the MIND set of the MIND Diet which is combining various things that were in the diet to support each other. I love chicken, it’s my favorite meat. There are days where I don’t want to eat my greens and I try to hide them – I will tell you that! But because they are brought together by the lemon glaze with sesame, it unites the dish in a really handy way! So I hope you enjoy it and smell it!
Without a doubt, this is a chicken that we could have again and again! The greens were also something that we want to put in our rotation as well! We have the recipe for both of these dishes that you can make for yourself for Alton's Butterflied Chicken with Aleppo and Za’atar as well as his Lemon Sesame Glazed Greens!
Of course, we ended this amazing meal with dessert and enjoyed a Tangerine Almond Cake.
AB: Dessert! Believe it or not, on the MIND Diet, desserts can be had especially when they contain nuts! Nuts are a big part of this diet because nuts have a lot of fantastic fats that are not only good for your body, but also for your brain. It’s the phytochemicals that are still being studied as we speak. This is an almond with most of the cream off to the side and kumquats. Of course, they are a great source of Vitamin C and so this is a dessert in the Italian style where the accent is really on the flavor of the ingredients rather than an added sweetness. Enjoy!
We enjoyed being able to chat with Alton as well as to be invited to his dinner party to enjoy a great meal as well as one that benefits our brain health!
We also learned about the brand's 30-Day Brain Health Challenge, an easy and fun way to redefine cognitive potential and establish a brain-healthy routine. This allows consumers to choose their Neuriva of choice and taking it for 30 days to help support up to 7 indicators of brain health, including memory. You can also download the Neuriva Brain Gym app, to play stimulating Brain Games daily and see the results for yourself.
IG @altonbrown
PHOTOGRAPHY CREDITS | PG 60, 65 + 67 Discovery+/Good Eats: The Return | PG 62 Neuriva | PG 69 - 73 Netflix/Patrick Wymore |
Read the FEB ISSUE #98 of Athleisure Mag and see BRAIN HEALTH IS KEY | Alton Brown in mag.
During NYFW FW24, we found ourselves after a long day of shows in Midtown East on a Fri night at Sabai Thai. There's nothing like a classic night out where you know you'll have a well rounded meal, great cocktails, and the perfect vibe! We enjoyed this Thai restaurant from the food, the staff, and the ambiance. We took some time to chat with this team to find out about the restaurant, their menu, what we can expect when we're dining there, and more.
ATHLEISURE MAG: When did Sabai Thai open?
SABAI THAI: In 2018, Sabai Thai opened on Park Avenue South by Owner Karan Daryanani, who spent a lot of time in Thailand and made his foray into the hospitality realm with a vision of happiness for his guests – encapsulated in the Thai term "Sabai."
AM: What does Sabai mean and how does that connect to the ih that you want people to have when they come in?
ST: The word “Sabai” means happy in English which is why we pride ourselves on bringing happiness to guests through traditional Thai cuisine and hospitality in a relaxed atmosphere. We wanted to create a place where New Yorkers and tourists alike could come and escape the bustling streets of Manhattan after a long day and enjoy Thai cuisine and hospitality in a relaxed atmosphere, with the intent of leaving ‘sabai’ - happy, relaxed and content.
AM: Karan Daryanani is the owner of Sabai Thai. Can you tell us about his hospitality background, and how his time in Thailand from the food to the culture, led to this restaurant?
ST: Karan, a world traveler and entrepreneur, has traveled to Thailand numerous times over the years and during all his visits, one memory stood out. He was walking through Petchaburi Soi 5, a street food market in Bangkok and vividly remembers the delicious street food, liveliness, and energy surrounding him. He shares “everyone is just enjoying a good meal, and everyone is happy and relaxed after a long day's work.” This experience inspired Karan to create an atmosphere where patrons could bask in the happiness and warmth reflective of Thai culture while enjoying the best food Thailand has to offer.
AM: We enjoyed coming in during NYFW on a Fri night, as it was a lot of fun to be in the midst of the energy of a classic night out. From being able to see the bar and watching people's faces as they received their cocktails and dishes, it was a great vibe. Can you tell us about what guests can expect when they come in for their next meal in terms of the decor?
ST: Our 2,300-square-foot restaurant boasts floor-to-ceiling windows, high ceilings, Thai paper umbrellas, a gold backsplash at the bar, lotus fountains and gold statues throughout. The decor takes inspiration from traditional Thai culture, offering guests a glimpse of the country. The back wall of the bar is inspired by the golden roof tiles of Thai temples, which make its the perfect focal point for the restaurant.
AM: We loved the outfits of the staff. Can you tell us about them and how it fits into the overall aesthetic?
ST: At Sabai, our staff wears a traditional Thai attire known as, panung, originating from central Thailand. These traditional Thai garments feature beautiful colors, intricate patterns and ornate details. Sabai is one of few restaurants in New York to showcase traditional Thai attire as part of the staff uniform. In having the team wear panung, we are showcasing yet another element of Thai culture into the restaurant.
AM: Tell us about Thai cuisine, the regions that it pulls from, and the ingredients and spices that are indicative of this cuisine.
ST: Thai cuisine is a combination of Eastern and Western influences. Similarly, it pulls inspiration from many of its neighboring countries. A Thai dish can vary depending upon the area or region of Thailand the dish originates from, for example in Northern Thailand you’ll find — while in Eastern Thailand you’ll find —-. Further, Thai cuisine offers many different flavors such as sweet, salty, sour and spice, giving you an explosion of flavor in every bite.
At Sabai our menu focuses on the cuisine of central Thailand. First time guests and regulars alike enjoy Sabai’s cuisine as it lends to many different dietary restrictions. On our menu you’ll find a handful of vegetarian, gluten free and dairy free dishes, like our curry which is all three.
AM: Your Executive Chef is Mingmitr Eddy Amnuaypanich who is a native of Central Thailand. Can you tell us about where he trained and kitchens he worked in prior to coming to Sabai Thai?
ST: Chef Mingmitr’s culinary journey began in his mother's kitchen in Bangkok, where he cultivated a deep-seated passion for cooking through innovative experiments with local ingredients. While pursuing an education in banking, Chef Mingmitr simultaneously honed his skills by working at various restaurants in Thailand. However, his career trajectory took a significant turn when he decided to pursue his culinary path in New York.
Embarking on his career, Chef Mingmitr began as sous chef at PONGsri in 2000, the then-notable restaurant for both theater enthusiasts and locals. He continued to elevate his craft as Executive Chef at Kelly & Ping, an esteemed SoHo establishment situated on a charming cobblestone street, revered as one of the premier Asian food and lifestyle destinations of its era.
AM: In presenting Thai cuisine at Sabai Thai, how did you approach Thai with a Western twist?
ST: Sabai unifies traditional Thai cooking with modern twists, catering to every palate. Chef Mingmitr’s blends his traditional style of cooking with Thai and American ingredients, creating dishes that offer a western twist, such as Thai Chicken Wings.
AM: What are 3 appetizers or Arharn Wang that you suggest that we should try when dining with family and friends?
ST: Our Curry Puff comes together with potatoes, green peas, carrots and is wrapped in roti canai bread, plus it’s vegetarian.
Our Sabai Sampler includes fried chicken dumplings, calamari, vegetarian spring rolls and curry puffs, with a sweet and sour Thai chili sauce - making it perfect for sharing with friends and family.
Our Thai Lettuce Wraps can be made with chicken and tofu and are a more interactive dish, as they require you to fill them up and dip them in a delicious sauce.
AM: The Sup & Yum or soup and salads had a number of our favorites on it. What are 3 that you suggest that we should try?
ST: Tom Yum, a traditional Thai soup, is a hot and sour soup packed with tons of flavor. It’s especially fragrant from the shrimp and fish sauce and packs a punch of heat with every bite.
Tom Kha Gai, a coconut milk soup, is a creamy, tangy, salt soup infused with lemongrass, galangal and makrut lime leaves.
Som Tam or papaya salad is a classic Thai dish known for its variety of flavors and textures. It’s bright, tangy, and spicy all at once and a must try.
AM: In terms of main courses and specials or Chan Lhak and Pi Set, what are 3 that you suggest that we should have in mind when coming in?
ST: Palor, also known as Pork Belly Stew, is a very traditional pork stew from Bangkok. It’s rich and hearty with a ton of flavor coming from the tender chunks of pork belly, shiitake mushrooms, hard boiled egg and Thai spices.
Pad Thai is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. We take it a step further by adding tender juicy prawns and lobster, making it a hearty seafood noodle dish.
A fan favorite, our Massaman Curry offers everything you could want in a curry - warmth, creaminess, soft bites of potatoes, crunchy peanuts and more. Massaman Curry is one of the most popular curries, given its subtle sweet and tangy flavor, compared to spicier curries like Gan Kiew Waan.
AM: We also noticed that Kratha, From the Wok had amazing dishes as well - what are 3 that you suggest?
ST: Pad Thai, is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. It’s hearty, tangy, sweet, and well loved for good reason.
Pad See Ew, is a close second to Pad Thai for most popular and for good reason. It’s a soy sauce stir fry made with thick rice noodles, Chinese broccoli, and eggs. It’s simple, yet packed with a ton of salty umami-ness. It’s a great dish to try if you are trying Thai food for the first time.
Green Curry or Gan Kiew Waan, is a rich, spicy curry with a hint of sweetness and herbal notes. It’s one of the spicer curries on the menu and perfect for a cold day or if you’re feeling under the weather.
AM: For dessert, there were a number of options - what are 3 that we should share?
ST: Mango Sticky Rice is a classic combination of coconut milk, sticky rice, and sweet ripe mango. It is one of the most well known and most popular Thai desserts and just as delicious as it sounds.
Fried Ice Cream is just as delicious as it sounds. Vanilla ice cream is wrapped in thick roti canai bread and deep fried until golden brown. It is then topped with logan (a sweet tree fruit similar to lychee) and a chocolate drizzle - and perfect for sharing.
Khanom Pang, a popular dessert in central Thailand, comes together with bread, coconut ice cream and sticky rice.
AM: We enjoyed meeting Demetrius Butler who is the Beverage Manager and we enjoyed his energy, how he worked the room, and our Cucumber Mezcalitas! Can you talk about his background in hospitality, where he trained and worked and how he came to Sabai Thai?
ST: Beverage Manager, Demetrius Butler, brings his extensive knowledge of working in New York City’s nightlife to Sabai Thai. Previously making stops at Blue Midtown and Wild Birds, Butler infuses his grandiose personality with Thai-inspired flavors in his drinks, resulting in the creation of distinctive signature cocktails.
AM: We are huge fans of Suntory and for the bar program, Sabai Thai has partnered with Suntory and has their Toki Highball Machine. Can you tell us more about this?
ST: The owner, Karan, is also a huge fan of Suntory. Fun fact, the majority of our cocktails list is made using Suntory Brands as he believes they offer the best quality liquors. We partnered with them last fall to launch three highball towers - which are the first of its kind. A highball is a mixed alcoholic drink, composed of alcohol and often a carbonated beverage. It's very popular in Asia where you have a “highball session.”
AM: What are 3 cocktails that you suggest that we should have when we come in for our next meal?
ST: Our most popular cocktails are the Pink Lychee Martini, Mamaung Margarita, and the Cucumber Mezcalita. Our Pink Lychee Martini is cold, refreshing, tropical, and perfect for sipping on. The Mamaung Margarita comes together with Hornitos tequila, mango puree, and lime. Our Cucumber Mezcalita offers a refreshing cucumber and mint flavor paired with the smokiness of Verde mezcal.
AM: Are there items on the menu that are only available for lunch or dinner?
ST: Sabai offers a lunch special weekdays Monday-Friday from 12:00-3:00 pm, starting at $21. It comes with a garden salad, choice of a bite and entree. Choose from your favorite Thai classics like Pad Thai or Green Curry, to name a few.
AM: Do you have a Happy Hour or Bar Menu and if so, what are 3 pairings that you suggest in terms of a cocktail and 2 dishes that you suggest?
ST: We don't have a happy hour at the moment, however; we plan to launch our happy hour in the late spring of 2024.
AM: Are there any upcoming events that we should know about or anything that you would like to share about Sabai Thai that hasn't been covered?
ST: Sabai will be throwing a happy hour launch party with Suntory in the spring of 2024.
PHOTOS COURTESY | Sabai Thai
Read the FEB ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Sabai Thai in mag.
YAO opened on Jan. 29th of 2024. Executive Chef-Owner, Kenny Leung, immersed himself in a government culinary program in Canton, China. After graduating, Chef Kenny flourished at Canton’s prestigious White Swan Hotel and Restaurant; it was the only restaurant to earn a Michelin Star. In 1988, he moved to NYC to join the culinary landscape. In 2015, he co-founded August Gatherings with Thomas Tang.
Thomas is an Owner-Operator, who grew up as the son of one of China’s top chefs who catered for regal events. As an adult, he moved to New York City. He met Chef Kenny while working together in the original location of August Gatherings. They decided to purchase the Canal Street location and have been partners since.
Every detail of YAO’s interior reflects the harmonious blend of Chef Kenny’s culinary art and meticulous eye for design.
YAO is a modern Cantonese cuisine located in the Financial District. Center to the YAO’s ethos are the crown jewels of Cantonese cuisine, abalone, sea cucumber, and fish maw.
The six-course tasting menu, named “Jia Yan”, a Chinese word loosely translating to “a celebratory family gathering” or “banquet begins with an amuse bouche followed by Shikoku Bamboo Shrimp Dumpling. The banquet continues with Gold Leaf wrapped Fried Abalone, sustainably sourced grade-6 wild abalone from South Africa that is deep-fried, sitting atop a house made sauce on a crispy wonton skin, wrapped in edible gold leaf. This creates several layers of texture, notable in Cantonese cuisine.
One of the main stars of the progression is the Alaskan King Crab Wensi Tofu Soup. The broth is a two-day production, made from the shell of the crab with ham and chicken, not boiled, then placed in a water bath. Grilled Angus Short Rib is tenderized with kiwi, drizzled tableside in a pear and oyster sauce. Longevity Noodles with Fish Maw is a jewel in Cantonese cuisine as it's rich in collagen. The final course of the progression is their seasonal signature dessert, a warm Deep Fried Mochi Sesame Ball filled with Red Bean Paste served on top of a homemade seasonal fuji apple sorbet.
The six-course tasting menu is available for both lunch and dinner, Monday through Sunday from 11:30 a.m. – 10 p.m.
In addition, you can order from the a la carte menu as well. For appetizers, we suggest Brown Sugar Duck Thigh, Shumai Abalone and Pork as well as Fried Crab Meat with Shrimp dim sum. For entrees, we suggest Oven Roasted Black Angus Short Rib, Wensi Tofu Soup and Assorted Organic Mushrooms in Hot Stone Pot.
PHOTO CREDITS | YAO
Read the FEB ISSUE #98 of Athleisure Mag and see ATHLEISURE LIST | YAO in mag.
This month's cover editorial is with actress and writer, Maria Sten. Throughout her career she has used her passion for creativity to navigate her interests whether it was being Miss Denmark 2008 and then representing her country at Miss Universe, working as a model and a dancer until connecting with her passion for storytelling!
For fans of Big Sky, she wrote for this crime genre series that took place in Montana; those who enjoy immersive podcasts, she included her voice work in QCODE's Narcissa; and she's currently in Prime Video's Reacher whose second season is streaming now and we're excited to see that not only is the third season greenlit, but it is already in production, and of course her character, Frances Neagley will be back!
We wanted to find out more about how she got into the industry as a writer and actress, the stories she likes to tell, how she gets inspired, being on Reacher, its success, working on projects she's passionate about, and more.
We also enjoyed our cover shoot with her at il Pellicano and Bijoux Lounge in NoLita which has been on our list to transport us as we navigate the winter weeks ahead.
ATHLEISURE MAG: We have been a fan of yours across the Narcissa podcast, your work as a writer with Big Sky and obviously with Reacher! But before we delve into that, in our research we saw that you were Miss Denmark 2008 and competed at Miss Universe as well, you were a dancer, and a model. What made you want to do that and to ultimately, dig deeper into entertainment as a writer and a producer.
MARIA STEN: You know, that’s a good question. I think that one thing that is true to my life and has always been true is that I have just zero chill. So I just want to do stuff all the time. I want to work, I want to challenge myself all the time and I want to grow. I came to NY when I was 18 to be a dancer and obviously when you come to NY as an immigrant, I did not have papers and I was working very hard to try and build my career and to build sort of a profile for myself so that I was able to get papers, and I was going back to Denmark and then randomly, Miss Denmark opportunity came up and I thought, sure why not? I won and then they said, do you want to go to Vietnam for 1 month and do Miss Universe? I thought, how could I say no to that? I think it was sort of a strange roundabout way as I don’t think that I consider myself to be a pageant girl per se, but it was such an incredible experience and I got to meet these amazing women from all over the world and I do still know a lot of people in that community. So you never know when these once in a lifetime experiences – how they can come about! For me, that was just something that I couldn’t say no to.
Then I think that from then on evolving into a dancer and then music, acting which I had done when I was a teenager and as a child a little bit. I sort of realized that these were the things that I wanted to do for my life. The desire to write came as a necessity to do so as I didn’t really feel that I could really stretch with the opportunities that were offered to me. Black women in the industry, at least at the time, it was more limited what we were offered. It still is in terms of opportunities, but of course, it is better now. I just wanted to write to play in the same roles that my other colleagues were able to play in as well. Then people apparently thought that I should be a writer! So now, I do both!
AM: I love that and to your point about the pageant system. In addition to my role here, as a fashion stylist, I have styled Miss America 2019 as well as Miss Ecuador 2018 ahead of her competing in Miss Universe that year. It is such an interesting world and that network is really amazing because the interest that a lot of the people do are so different. It’s literally that they could be rocket scientists, fashion designers, or other interests. It’s cool to see people that are part of that world!
MS: It’s really interesting and I think of course in America, it overlaps a lot. I’m still in communication with Miss Puerto Rico that was from my year, Ingrid who is also an actress, Meagan Tandy who was Miss California USA who was the year before me, and Miss Iowa from 2007 Dani Reeves is a good friend of mine. Not necessarily because we competed in pageants, but that network and you just find people like you do in any other industry that you connect with and you stay friends with! It’s really incredible. Meeting photographers like Fadil Berisha who is an amazing photographer did my very first headshot in New York when I was 19.
AM: I styled a shoot for an artist that he did the album art for – so talented!
MS: Yes he is and that was because of Miss Universe. I’m definitely grateful for that opportunity and it was only just a springboard for me to stay in the United States, to build my career, and etc. etc.
AM: I was such a huge fan of Big Sky and love that you wrote for this series. What drew you to this show?
MS: I am a huge Western nerd. I have been riding horses since I was 3 years old and I went to the US for the first time when I was 8 and spent a month with my family on a ranch in Arizona and I totally got bit by this Western bug because I grew up riding English and I had no idea that there was this thing that was called the Wild West and that there are these big wide open spaces with nature and cowboys with cool hats and six shooters! So I totally got obsessed with this world and watched all the westerns growing up and I had been wanting to write one for forever. I did write a pilot early on which was a spec of mine which was a period western. So when Big Sky came along, it was kind of an obvious choice for me. It was a Black female lead set in Montana and it’s a crime show and I thought – yes and of course, David E. Kelley (The Undoing, Love and Death, The Lincoln Lawyer) was attached! Generally, I don't do a lot of network television, but when it is David E. Kelley is doing it – that’s the parameters for it – that’s sort of a no-brainer for me.
AM: What do you look for in a project when it comes to you coming on as a writer?
MS: I definitely look for character and world and relationships. That’s definitely what I’m looking for and a lot of my projects are always born out of wanting to play in a world, but also what do I want to do as an actor? What could be interesting for me as an actor and also, what is the lack in the space? If I don’t see it in the space – female villains or Black people in the Western space – all of these things are things that I want to be playing in, but I don’t see – that is always a good incentive for me to start writing in some way, somehow. Definitely looking for things that are unique and have something to say. That is always important to me.
AM: What is your creative process like when you’re writing. It must be so interesting where obviously you’re thinking about the storyline and future seasons or how that character arc grows over a period of time. Where do you start with that?
MS: I definitely start with the pilot and I think about what is the pilot, who are the people that we care about, what is the central relationship, and what is the central theme of the show? Then, once I have a good grip on the pilot, what are we setting up with the world and the relationships with the characters – then I will branch out. I do that sort of organically. Once I’m flushing out the pilot, I’m thinking about when certain information will have to be revealed if you’re thinking about the season as a whole.
AM: Right.
MS: It’s an organic way and I don’t really have a way of going about it. I think that most things come to me in different ways. Sometimes I just know a scene, I know the beginning or the end, sometimes I just know the character and I just want to focus on that character and what interesting situation that I can put them in. Most of my own stories are like misfit families. Family dramas of some kind. So oftentimes, the central relationship will always be some kind of family relationship and how we can dive into these complicated relationships. Flawed characters are what I like to dive into. So that’s usually where it goes.
AM: I’m a huge fan of podcasts, generally true crime. But I really appreciate other genres in the scripted space. QCODE is one that I love with their immersive approach to storytelling and Narcissa was amazing and I loved hearing you in it. What drew you to that?
MS: Thank you!
AM: Oh it was so good!
MS: Yeah, I think that – what was happening at that time? Fun fact, I think at the time, I was home writing on something and I had just broken my wrist snowboarding so I was sort of just stuck at home and they said, “do you want to do this thing from your closet?” and I said yes absolutely because I really wanted to be able to do a project. That was one fun fact and also I think I really just wanted to dive into the character. That character is so interesting and not to give anything away, but playing something like that and the different dynamics that you have to sort of consider in playing a character like that, I thought it was interesting and to also look at AI and what’s to come in our society – I thought that that was interesting. For me, I thought that it was a fascinating dive into audio. I haven’t done a lot of voice work and I would love to. So I thought that it was a good way for me to get started.
AM: Over the holiday I watched the first season of Reacher and then watched the screeners of the 2nd season of Reacher. It's interesting that with as many shows that I watch and love there are always those that I haven’t gotten around to and I know I would love them! In prep for the interview, I wanted to see both seasons and it was so good and so fun to jump into. What was it about this show that you wanted to be involved in this series?
MS: Off the bat, it’s the action! I love the action, I love strong characters, kinetic characters, kinetic stories – Neagley, this word is so overused, but she’s a badass in a lot of ways and she also has this other kind of quirky quality about her. So to me, that was something really interesting to get to play with and to figure out how to make it interesting and grounded at the same time. For sure, to begin with. I knew it was going to be this splashy/action show and then when I got the job and I realized that there was this whole billion dollar book franchise that is behind it – I read all the books that Neagley was in and I got excited because there was so much to dive into and to explore that was about this mysterious woman that I got to play!
AM: Well beyond reading the books and the information that you were given, how else did you prepare to play her?
MS: Definitely kinetically. I was training just sort of on my own physique that we do as actors. Then I did kickboxing which I did when I was younger, shadow boxing, doing drills with a stunt team and then there was a lot of speaking to military veterans that had served – specifically women who had been in the army and the marines. I have a couple of friends that are veterans and so they put me in touch just so that I could understand what that life was like and the real things that you sort of have to endure day in and day out as being deployed and being part of this mahinery that is the US military.
I just love doing research and deep diving with characters so it was a combination of a few things.
AM: Obviously, not to have spoilers or anything, but where do we leave Neagley in Season 1 and where do we pick up with her again as we go into Season 2?
MS: You know, the good thing about the show is that each season is a contained story, right? We do 1 book per season so it feels quite satisfying where when we were in the first season, it was a limited series and if you’re watching the 2nd season, you don’t have to have seen the previous one to enjoy the next one. Of course, I think that you should so that you have an understanding of the character Reacher (Alan Ritchson), who he is and how he moves through the world.
But I think that we leave her and she’s come in to do her duty and to help save her friend. And now, we pick back up with her in Season 2 where there are bigger stakes for her and them because members of their unit have turned up dead. I think that is much more of a personal round and a personal story for all of our main characters this season. I think that the action and the scope of the season is indicative of that in terms of the action and the interplay between the characters and how stark it also is given that we shoot in the winter in Toronto.
AM: The final episode of the second season I was like, this is so exciting where everything ends. We know that it has already been greenlit for the 3rd season and we know that we will continue to see you. Do you know anything about the 3rd season that you’re able to share with us or what would you like to see if you were able to be in the Writer’s Room?
MS: I may or may not know things that I may or may not be able to talk about! So we can leave it at that ha ha! Of course, we will see Reacher do cool things in Season 3 and if Nealey shows up to lend him a hand again – hopefully that will be exciting for the fans as well as it has been in the other seasons. I think that the liberty of doing a book per season, we can dive into new stories as we adapt them for screen. The showrunners and the powers that be can fit it into what they feel is right for the TV version. So a lot more action of course, but the story changes in terms of scope, in terms of world, and I think that it will be interesting to see what comes next.
AM: Are there any upcoming projects that you have that we should keep an eye out for?
MS: I’m currently working on a few things on the writing side. I just finished a pilot which is a modern Western set in Wyoming where I also live. Right now, I also have 2 features in development, but they are in very early stages, but that’s what I plan to be working on for the writing side this year.
AM: When you’re not working on a project or in the throws of a project, how do you take time for yourself?
MS: I travel a lot. I love to go to different countries exploring different cultures. I specifically go to Mexico a lot, I go to Southern Africa a lot, I spend a lot of time on horseback in the bush in Southern Africa. There’s just nothing better than seeing wildlife from horseback. For me, it’s a great way to of course get inspired, reset, and step away from the hustle and bustle of our industry and just to have some stillness and to be off of our phones and to reconnect with nature.
IG @mariasten
PHOTOGRAPHY COURTESY | PG 38 - 45 + 45 Prime Video/Reacher | PG 42 9LIST STORI3S + PG 118 NEW YEAR N3W YOU Image Courtesy Maria Sten |
Our shoot with Maria Sten took place on Mulberry street in NoLita at il Pellicano and Bijoux Lounge. Following the credits from this photoshoot, we delve into into this restaurant as well as the lounge so that you can plan your next night out in an epic way!
IT'S ABOUT THE STORY COVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Rebecca Restrepo | HAIR STYLIST Corey Tuttle |
IG @pvfarkas
IT'S ABOUT THE STORY COVER EDITORIAL | CREDITS
LOUNGE LOOK PG 16-19 | BUCK MASON Molasses Lounge Wool Shirt + Pants |
FITNESS LOOK BACK COVER + PG 20 - 25 | COSMOLLE Air Wear Long Sleeve + High Waisted Legging Set | ATHLEISUREVERSE Varsity Jacket | NEW BALANCE 550 Sneakers |
OUT + ABOUT LOOK PG 26 - 29 | GREY BANDIT Adriana Coat | LNA CLOTHING Essential Cotton Kaden V Neck | MAVI Wide Leg Pant | ABBOTT LYON Curb Chain Necklace | SEQUIN JEWELRY Marleigh Evil Eye Charm Necklace | NAGICIA Braided Ring | SMARTGLASS JEWELRY Cube Gold Ring in Aqua and Antique Clear |
NIGHT OUT LOOK FRONT COVER PG 30 - 35 | FORE Dress | ALEX SOLDIER Silver Drop Earrings with White Topaz | LAGOS Caviar Beaded Ring, Black Caviar Silver Station Ceramic Caviar Beaded Bracelet, Black Caviar Single Station Ceramic Diamond Bracelet, Signature Caviar Silver Caviar Bracelet | STEVE MADDEN Evelyn |
PHOTOGRAPHY CREDITS
PAUL SHOT WITH | CANON Mark IV and Canon Lenses - 24-70, 70-200 + 50 1.2 | SIRUI Dragon Series Bendable RGB Panel Lights set of 2 of B25R*2 + DJ280 |
ATHLEISURE MAG: It was such a pleasure to have our cover shoot with Prime Video's Reacher star, Maria Sten. Tell me about the backgrounds of the co-owners of this restaurant from previous restaurants etc.
IL PELLICANO: Owner, Massimo Tabacco's journey from Rome to New York City in the mid-eighties led him to work in several esteemed Manhattan restaurants like Tre Merli, Azzurro Ciaobella, Coffee Shop, and Paper Moon Milano. In the early '90s, he opened Gilda near Saks 5th Avenue, where he forged a lasting friendship with Kyky Conille, who became a significant part of his citywide ventures. Kyky Conille is known for nightclubs in NYC like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons. The restaurant is located above Kyky Conille and Dimitri Hyacinthe’s new club, Bijoux Lounge, which has become one of NYC’s hottest going out spots. Il Pellicano and Bijoux will be working together to deliver elevated dining upstairs and a late-night menu down for Bijoux’s patrons’ downstairs.
AM: When did il Pellicano launch and can you give us some background on the restaurant as I know you have a sister restaurant in CT.
IP: Popular, Fairfield, Connecticut Italian restaurant, il Pellicano, is opened its first NYC outpost. Known for their infusion of old classics with a modern twist, Il Pellicano will stand apart from the other traditional Italian restaurants on its block. Il Pellicano is located at 149 Mulberry, and encompasses a 50-seat dining room, a 40-seat front patio and 30-seat back garden. Owners Massimo Tabacco and Kyky Conilleofficially opened its doors to the public on Friday, January 12th.
AM: What is the importance of the Pelican?
IP: The Pelican (Il Pellicano) is a small hotel in Poro Ercole, Italy where Massimo (owner) used to ride to with his friends with motorcycles from Rome. Amazing ride on the coast of Tuscany, so it always had a sentimental meaning to him.
AM: Tell us about the design aesthetic of the restaurant and the meaning behind the name.
IP: The design is sleek and modern with green booths and gold light fixtures. The walls are filled with framed photos of Pelicans – drawing from the name.
AM: Who is the Executive Chef at il Pelicano on Mulberry St and can you provide information on their background and kitchens that they have worked in?
IP: Chef Saul Media is the executive chef at Il Pellicano on Mulberry Street. Chef Media’s heritage of Puebla Mexico is where the kitchen was his earliest classroom thanks to his grandmother and aunts. In his early twenties he embarked his journey to NYC, Connecticut, West Coast and then back to the East Coast making a mark in the world of culinary arts. With Chef Media’s first few years in the trenches starting as a dishwasher, then a line cool and then eventually cooking in renowned establishments including Gibsons Italia in Chicago, The Mark by Jean-Georges in New York, G’ios Italian and Cena’s restaurant in Tampa Bay, and the iconic steakhouse, The Forge, in Miami, among others.
AM: For those who are coming for lunch, tell us about 3 appetizers that we should try when dining with family or friends?
IP: Olive Oil Flight – three select styles of monini single harvest olive oil served with fresh baked herb focaccia
Caesar Salad – romaine arugula, croutons, parmigiano Reggiano, Caesar dressing
Heirloom Tomato Caprese – bocconcini mozzarella, basil oil, balsamic pearls, parmesan gel
AM: What are 3 main dishes that you suggest that we should have when we're coming in for lunch with family and friends?
IP: Chicken Milanese - arugula, tomato, cucumber, onion meyer lemon vinaigrette
Cacio E Pepe – Bucatini, Pecorino, Cracked Black Pepper
Tuscan Steak Sandwich – Shaved steak, cubanelle pepper, raclette cheese, carmalized onion
AM: What are 3 cocktails or wines that would be great to pair with our meal?
IP: Super Tuscan, Promis by Gaja, ITALY
Sancerre, Moulin Camus, ITALY
Barreled Negroni – Gin, Campari, Antica & Barrel aged in House
AM: For dinner, what are 3 dishes that you suggest to begin our meal?
IP: Forgmaggi e Salumi – rotating selection of curated meats and cheeses and house made accompaniments.
Carpaccio Di Polpo – thinly sliced octopus, roasted eggplant and tomato musarda, sherry glaze
Suppli di Riso Funghi – roman rice rice ball stuffed with mozzarella, parm, truffle dust, pistachio cream
AM: What are 3 dishes that we should have our eye on?
IP: Carbonara fettuccine - parmiggiano reggiano, guanciale and cracked pepper
Tartufo Al Funghi - pappardelle, wild mushroom blend, white truffle, pecorino romano
Pork Chop Scarpariello - cherry peppers, onions, white balsamic, crispy potatoes
AM: What are 3 sides that we should have with them?
IP: Rainbow Carrots, Mushroom Blend, and Asparagus.
AM: What are 3 cocktails that we should have in mind?
IP: Olive Oil Martini - tito’s fat washed with monini olive oil, cocchi bianco, brine, castelvetrano
Durazno Verde - tequila, ancho reyes, peach, lime, poblano ice, tajin
Amari & Aperitivo - a custom cocktail experience: select the bitter and the bartenders do the rest!
AM: What are there 3 dessert options that you suggest?
IP: The Almond Cake, The Smoked Burrata with Dried Figs, Infused in Truffle Honey, and the Chocolate Budino.
AM: As we navigate the winter and look towards the spring, are there any events that we should know about?
IP: Weekend truffle party brunches and a new truffle menu launching.
In Athleisure Mag's DEC ISSUE #96, Bijoux Lounge was featured in Athleisure List. We wanted to share a bit more about this hot spot!
As temperatures drop below freezing, venturing out for a night in NYC has become dreadful. The struggle of searching for a spot to stow away your bulky winter coat, spending ungodly amounts to Uber two blocks or enduring long club lines is very real. What if we told you there was a way to enjoy an entire night out without ever leaving a single location? In the past year, it has become increasingly common to bars/clubs or vice versa allowing you to complete the night out within the confines of one building. Il Pellicano & Bijoux Lounge is NYC’s newest restaurant and bar combination. Nightlife maven Lionel “Kyky” Conille, a pioneer and renowned for his NYC nightclubs like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons, quietly marked his return to the scene with the opening of Bijoux Lounge at the end of 2023. This speakeasy-style, moody red-lit club has already hosted notable events, including the 21st birthday celebration of "Summer I Turned Pretty" star Lola Tung and Society Management's model-filled holiday party. Above the bar, Bijoux owner Conille and longtime friend Massimo Tabacco unveiled Il Pellicano a few weeks ago. The menu promises a seamless fusion of timeless and contemporary Italian flavors, echoing some of the beloved dishes from Il Pellicano's Connecticut location. Collaborating seamlessly, Bijoux and Il Pellicano are set to provide a can't miss elevated dining experience upstairs and a late-night menu downstairs.
Read the JAN ISSUE #97 of Athleisure Mag and see IT’S ABOUT THE STORY | Maria Sten in mag.
We're in the thick of Awards Season and whether you enjoy this time of year for the red carpet looks, hearing behind the scenes information on your favorite shows and artists, or the atmosphere of predicting wins, we all love how we celebrate these shows whether solo or with friends and family.
During Awards Season the days leading up to the ceremonies as well as the big night is filled with big moments and there's nothing like the perfect sip. We caught up with Charles Joly, DIAGEO Reserve World Class Award Winning Mixologist who poured Johnnie Walker Blue Label as the Official Spirits Partner of the 75th Emmy® Awards.
We talked about how he got into the industry, being a mixologist, being a leader in the industry, how he prepares to create cocktails at one of the largest events, and more.
ATHLEISURE MAG: What was the cocktail that made you realize that you wanted to know more about this industry?
CHARLES JOLY: I can remember the cocktail that gave me my “a-ha!” moment. The one that made me question everything and wonder what I’d been drinking before then.
It was a simple, freshly made whiskey sour. Nothing fancy - just a solid bourbon, fresh
citrus, simple syrup, egg white & bitters; perfectly balanced. I never looked back.
AM: When did you realize that you wanted to be a mixologist?
CJ: When I began to meet people like my dear friend and mentor Bridget Albert, Tony Abou-Ganim, and Francesco Lafranconi, my eyes were opened to a new realm of possibilities in hospitality.
I’d already been in the industry for years running several successful bars. When I was introduced to the craft cocktail side of things, it all clicked. I already loved the hospitality aspect of the business. Hosting a party every night was a dream job. Adding in the history, flavors and creativity of craft bartending brought it all together. The bar is a stage, no matter what type of venue you work in. The mixology world gave me something I could be really excited about sharing with my guests.
AM: You're known as a leader in the international craft cocktail and the spirits movement. What are you looking for when it comes to a well-crafted cocktail?
CJ: It’s of the utmost importance to me that every ingredient plays an integral role. It all boils down to being intentional and having an understanding of how and why you may be using a particular spirit, modifier, technique, glass etc.
It’s this intentionality that can make even the most simple classic cocktail shine from one bartender, while another falls short. This is the difference between a perfectly acceptable, good cocktail and one that makes your eyes light up.
AM: You have created cocktail pairings with Dominique Crenn, Stephanie Izard, and Jose Andrés. What is the synergy between an amazing dish and a cocktail that you're looking for?
CJ: Food and cocktail pairing is one of my favorite exercises.
At the time I opened my first craft cocktail bar, The Drawing Room in Chicago circa 2007, the best palates in the building were in the kitchen. We were just figuring things out behind the bar, so I got very close with the chefs and spent as much time as they’d allow in the kitchen. The head chef, Nick Lacasse, and I would often go to the Green City Farmer’s Market together and begin to talk about pairing ideas as we made our way through.
When I look at cocktails to pair with food, I prefer to let the chef create their dish first. I can more easily adjust a cocktail than they can rebalance an entire plate. From there, I think about complementary & contrasting flavors, textures, colors, temperatures, regionality, season, theme etc.
AM: As a bartender, you were on the judging panel with Andrew Zimmern and Emeril at Eric Ripert's Cayman Cookout. What did you enjoy about being part of this event?
CJ: It’s a massive honor to continue to be part of Cayman Cookout for so many years. They just celebrated their 15th anniversary. It’s one of the best around. Cayman Cookout is much more intimate than other festivals, so you can really interact with all of guests and talent.
Many food and wine events are dominated by chefs and sommeliers, so it’s important to have cocktail and spirit representation along the way. Our guests are certainly on board and excited about expanding the diversity of beverage offerings, so it makes sense.
I’ve always had a focus on the culinary side of cocktails and enjoyed working with chefs, whether at the Drawing Room, The Aviary or hosted dinners. It makes me so happy to see bartenders standing side-by-side with top culinary talent.
AM: You are the only American to ever win World Class by Diageo, you have been James Beard Awards Nominated and you're known for doing a number of signature events at Awards Season, the Kentucky Derby, celebrity parties, weddings, and more. What do you love about being someone who is involved in the process and bringing these moments together with a great sip!
CJ: I absolutely LOVE creating cocktails for events, dinners and special occasions. Designing a signature menu with such a specific occasion in mind is so much fun. You get to really unleash your creativity while taking into account the theme, event, attendees etc.
It also comes with challenges that I enjoy embracing. How do you create a striking cocktail worthy of the Emmys or Oscars, while making the flavor profile accessible to a couple thousand guests and then recreate that several thousand times over the course of an evening? It’s always a thrill to go through the process.
AM: You're in your 5th year of creating and serving signature cocktails at the Oscars and Emmys. When you're thinking of serving at these key red carpet moments, where do you start in terms of inspiration and creation?
CJ: I absolutely love working on both of these events and am so appreciative of the opportunity. We work with amazing teams on the brand side, like Johnnie Walker Blue Label.
We really look at the occasion. These are major award shows - the artists being nominated have worked their entire lives on their respective crafts and are being honored at the highest level. We want the drinks to match the occasion.
We talk to the Academy members to get insights into any particular themes, color schemes etc that they are focusing on and take that into account. Of course we look to the amazing lead spirits and all the ways we can showcase them. The final menu needs to have a diverse array of cocktail flavors, styles, glassware and profiles. In the 4-5 drinks we offer, I want to be able to find a favorite for every guest that comes up to the bar.
AM: In looking at the Emmys, Johnnie Walker Blue Label had a curated selection of cocktails as they were the Official Spirits Partner of the 75th Emmy® Awards. What do you enjoy about Johnnie Walker and for those that may not be familiar with Johnnie Walker Blue Label, can you tell us some tasting notes or what makes it different?
CJ: To say that Johnnie Walker Blue label is an iconic and revered spirit is an understatement. People were so excited to see those bottles gracing the bar and at the lead of our cocktails. I mean, what better way to celebrate?
We really worked hard to present this flagship Whisky in unexpected ways. You can make bright, refreshing drinks with scotch whisky, you can make Tiki cocktails with it and you can showcase it with progressive serve styles. Scotch can be for everyone.
The Johnnie Walker team, headed up by Master Blender Dr. Emma Walker, has access to over 10 million casks of whisky in Scotland. These whiskies cover a massive breadth of flavor and aroma profiles. Upon tasting the final product, especially with something as nuanced as Johnnie Walker Blue Label, you’ll find everything from fruity tropical notes, to spices and dried herbs, to woody-earthy-smoky tones and beyond. When we design a cocktail, we can focus in on any one or more of these notes and use that as a springboard for inspiration. The possibilities are literally endless.
AM: The drinks that you served show the versatility of scotch. What were the 3 drinks that were served and what was the inspiration behind them?
CJ: The three core cocktails each represented a unique style.
First up was the Rhapsody in Gold. This was playful and approachable. It turned what one may expect from a scotch cocktail on its head. A pour of Johnnie Walker Blue Label was accompanied by a splash of Zacapa No. 23 Rum. We pulled in seasonal citrus by way of lemon juice, a much more interesting, aromatic way to add acidity to the cocktail. Next, we layered in a golden spice syrup; introducing a hint of turmeric, cinnamon, cardamom and other spices. All of this was served in a hammered, gold aluminum cup over crushed ice. We topped this off with mint and an inverted 50ml bottle of Johhnie Walker Blue Label filled with Sidral soda. The result was a little bit Tiki and very celebratory.
Next we had The 75th, a cocktail directly inspired by the exceedingly popular Espresso Martini. Let me tell you, once you have this classic cocktail with scotch at the lead, you may never go back. It was of course named in honor of the 75th anniversary of the Emmy® Awards. I was designing the drinks heading into the holidays and must have had seasonal cookies on my mind, because this cocktail draws inspiration directly from a traditional ginger-snap cookie. We did a soft infusion of ginger and cinnamon to play on the inherent spice notes in Johnnie Walker Blue Label. A key part was using pure blackstrap molasses to balance the cocktail. This is much less sweet than typical sugar, has a mineral quality and heaps of complexity. The flavor bridge between the espresso, spices, molasses and scotch are perfect.
Last but not least was the Sleight of Hand. This one was a lot of fun, as it was meant to trick the mind a bit. The presentation looked like a classic, spirit-forward, stirred scotch cocktail (think Rob Roy, Old Fashioned etc), but the flavor ended up being crisp and relatively refreshing. I combined Johnnie Walker Blue Label with sweet vermouth, Pedro
Ximénez Sherry and Ume (plum) extract. This was brightened with a bit of lemon juice so the cocktail remained translucent but tasted like a whisky sour. We poured the cocktail over a perfect large-format cube from Abstract Ice in northern California, etched with the Johnnie Walker monogram. Finally, it was garnished with a bubble filled with bergamot orange vapor and released the aroma when the bubble would burst.
AM: The 75th Emmys was a great show to watch as we navigate a super-packed Award Season this year. What was it like to be there on that big night?
CJ: We love to be an oasis for guests at these events. I think a lot of attendees now expect us to be there and seek out our specialty bar. They know we’ll have something special waiting for them and give them a spot to hang out for a bit. The bar was absolutely hopping this year, but we have an amazing team with the expert crew from Liquid Productions and myself.
AM: What was it like for you to prepare for the Emmys and how long was the bar open for everyone to enjoy your creations?
CJ: It takes many months of planning and coordination to pull an event like this together. I can’t begin to tell you how many moving parts there are and the countless hours people put into it. From brand teams, to marketing and PR, the event staff, sound, lighting, catering, floral, photographers etc...there are a lot of unsung heroes. Being part of the team that makes it all happen is part of the fun.
We served our cocktails over the course of several events. While only one night of the awards is televised, there are several evenings of presentations, winners and parties. A typical event may have the bar open for around 6 hours. We are prepping on-site many days in advance and off-site for months prior.
AM: You've had a busy season from Awards Season to the Sundance Film Festival, how do you take some time for yourself?
CJ: 2024 certainly came strong out of the gates! It’s been such an exciting start to the year. I’m definitely aware of work-life balance, although it’s certainly not always perfect. I make sure to carve out quality time to see friends. I’ll often get up early and go for a run to clear my mind while traveling. The second I get home from a trip, I pretty much tackle my dog and we have a good snuggle session
IG @charlesjoly
PHOTOGRAPHY CREDITS | PG 74 + 81 Rich Polk/Invision for the Television Academy/AP Image | PG 77 + 78 DIAGEO
Read the JAN ISSUE #97 of Athleisure Mag and see AWARD WINNING SIPS | Charles Joly in mag.
We're always about good vibes and keeping them going. As we think to warmer days ahead, we caught up with lead singer Beto Montenegro of RAWAYANA who has released 4 studio albums, and received a nomination for Best New Artist of at the 18th Latin Grammy Awards in 2017. They're currently taking a break from their World Tour which will continue next month. As we're always on the hunt for great music, we took some time in the midst of the band's busy schedule to find out more about who they are, how they came together, their sound, those they've collaborated with, and their partnership with Old Parr scotch.
ATHLEISURE MAG: When did you fall in love with music?
BETO MONTENEGRO: It's because music makes me happy, it makes me smile. I feel it is the best tool to express my point of view about life.
AM: When did you realize that you wanted to do this professionally?
BM: After I realized that we had a big community waiting and asking for new music from us.
AM: When did you realize that you wanted to come together to create RAWAYANA?
BM: We really just did it for fun. There was no real plan to “create” it.
AM: How would you define the RAWAYANA sound?
BM: I think it’s an eclectic mixture of Caribbean sounds influenced by pop music.
AM: You were nominated as Best New Artist at the 18th Annual Latin Grammy Awards back in 2017, what did it mean to you to have that distinction?
BM: I don’t like to pay attention to awards. I feel that art or music is not a competition, but in a way it felt cool to be recognized by the industry so we had such a good time spending time with a lot of friends in the business.
AM: What have been some of your favorite collaborations that you've had musically?
BM: Danny Ocean, Elena Rose, Natalia Lafourcade, Micro TDH, Mr Eazi… all our collaborations are amazing.
AM: You've released 5 studio albums and most recently '¿Quién trae las Cornetas?' (Who Brings the speakers?) tell me about this and what we can expect from it.
BM: It’s an album about cycles and new journeys. For us the music and RAWAYANA is about a journey, so the music is a very important part in our journey. It’s a very personal album but also the union of like-minded people making music and having fun in the studio.
AM: You just finished a tour here in the US and you already have dates lined up for next year, do you have any routines that you do right before a show to get ready to hit the stage?
BM: I warm up my voice in the shower.
AM: Do you have routines that you do after the show so that you can come down from all that energy?
BM: I really don’t have one. It always changes on nightly basis.
AM: You have a nice breather now with it being the holidays. You created a cocktail in collaboration with Old Parr known as Old Parr Rawy. How did your partnership come about and tell us about this drink?
BM: We’re thrilled with this partnership with Old Parr to bring even more golden moments to our music. The brand is an icon in Latin America, and just like the whisky, our music is a fusion of different sounds, flavors, and rhythms, so we know our fans will be just as excited to raise a glass of Old Parr with us. Also, we wanted to give our fans a taste of home during the Holiday season by creating a cocktail inspired by Venezuela and the fusion of flavors we create as a band—The Old Parr Rawy.
AM: How does this drink tie into the band and your sound?
BM: The Old Parr Rawy is a delicious and easy-to-make cocktail made for everyday golden moments this Holiday season – from enjoying the energy from a concert to toasting with our closest friends. This cocktail is a fusion of different flavors, sounds, and rhythms, like our music.
AM: How will you spend the holiday season?
BM: With my childhood friends and family!
OLD PARR RAWY
INGREDIENTS
· 1.5 oz Old Parr Aged 12 Years
· 1 oz Grapefruit juice
· .5 oz Maple syrup
· .25 Lemon juice
· 3 Dashes of angostura bitters
PREPARATION
Fill a cocktail shaker with Old Parr Aged 12 Years, grapefruit juice, maple syrup, lemon
juice and ice. Shake the mixture thoroughly, then pour into a serving glass. Top with 3
dashes of angostura bitters.
IG @rawayana
PHOTOGRAPHY COURTESY | PG 52 RAWAYANA/Facebook | PG 54 Team Diageo
Read the JAN ISSUE #97 of Athleisure Mag and see LET THE MUSIC PLAY | RAWAYANA’S Beto Montenegro in mag.
We're always looking for our next best bite and the decadent meal that Chef Guo Wenjun has for those who dine at Chef Guo is one not to be missed. We wanted to find out more about this chef and owner on how he got into the food industry, where he trained, and he shares information about their 10-course meal and walks us through the dishes that we can enjoy when we come in for our next visit.
ATHLEISURE MAG: Chef Guo Wenjun, when did you first fall in love with food?
CHEF GUO WENJUN: My father was a well-known local chef in the village, specializing in catering for various events such as baby showers, housewarmings, birthdays, weddings, and funerals. This led me to understand the significance of food at different stages of people's lives. It was during this time that I first developed a deep love for food.
AM: Tell us about your culinary journey from where you trained to restaurants that you worked in.
CHEF GW: At the age of 14, my journey into the captivating realm of culinary arts commenced under the guidance of esteemed Royal Chef Ding Guangzhou (7th generation disciple in the ancient lineage of royal chefs). It was during those early years that my profound love for food took root. Mentorship under Chef Ding was more than a culinary education; it was a transformative experience that ignited a passion for the diverse flavors, techniques, and traditions characterizing Chinese cuisine.
My culinary voyage has been a rich tapestry woven with threads of dedication and expertise. Beginning as Chef Ding's disciple, my training unfolded at prestigious academies, spanning decades and encompassing experiences from the National Youth Chef instructional program to immersive training in Hong Kong at the International Haute program. Each step marked a chapter in mastering the culinary arts, with every academy and mentor contributing significantly to shaping my approach and philosophy. This journey culminated in the creation of my own culinary system in 2008 – the Healthy Royal Cuisine Culinary System. I am the only chef in China with his own culinary system.
AM: Can you tell us more about your honorable and esteemed mentorship?
CHEF GW: The mentorship under Chinese Master Chef Ding Guangzhou served as a sacred passage into the realm of culinary excellence. As a seventh-generation disciple in the lineage of royal chefs, Chef Ding not only instilled the discipline of Chinese Imperial Cuisine, but also shared ancient culinary secrets employed in serving emperors with me. This profound connection with the philosophy of imperial cooking became the cornerstone of my culinary identity.
Chinese Imperial Cuisine, originating from various cooking styles across China, formed the foundation during my training under my Shi-Fu (meaning mentor). This foundation enabled me to seamlessly integrate diverse culinary styles from across China. With hundreds of cooking methods in Chinese cuisine, including pan-frying, stewing, braising, decoction, gradual simmering, stir-frying, baking, grilling, flash frying, jellifying, velveting, and many more, I gained an understanding of each food processing procedure tailored to different ingredients.
AM: You are known as a Chinese Master Chef. What does this distinction mean?
CHEF GW: The recognition as a Chinese Master Chef represents the pinnacle of a lifelong quest for excellence. It signifies not only mastery in diverse culinary disciplines, but also a profound understanding of the intricacies of Chinese cuisine. This distinction serves as a testament to relentless dedication and the capacity to harmonize tradition and innovation on a grand culinary stage.
AM: How do you define Chinese Fine Dining?
CHEF GW: Chinese Fine Dining, in my view, represents a symphony of culinary elements that surpass mere sustenance. It's an immersive experience that blends the essence of tradition with the avant-garde, presenting dishes not just as meals but as artistic expressions. This revolutionizes the global perception of Chinese cuisine.
AM: When did you realize that you wanted to open Chef Guo, which is located on the ground floor of the luxury residences of Randolph House?
CHEF GW: Amidst the pandemic, witnessing life's vulnerability and the global transformations, I made the decision to open Chef Guo in New York City - a place where people converge from all corners of the world. This provides me with the opportunity to share authentic Chinese cuisine with them.
The decision to establish Chef Guo on the ground floor of the luxury residences of Randolph House was an epiphany rooted in the aspiration to convey the genuine essence of Chinese cuisine. More than just a restaurant, it is a cultural haven where culinary excellence converges with immersive dining experiences.
AM: When you initially launched, back in Aug 2022, you had a 19-course tasting menu and you now have a 10-course menu which you launched last fall in 2023 - why did you want to present your dishes of Chinese Fine Dining in this way?
CHEF GW: The 19-course menu is a fusion of East and West. We initially introduced the 19-course menu to facilitate better acceptance of our concept. The 10-course menu, on the other hand, is more traditional, drawing inspiration from an ancient recipe from the Ming Dynasty.
The transition from a 19-course to also offering a curated 10-course format in 2023 was a deliberate decision. It was aimed at making Chinese Fine Dining more accessible while retaining the refined essence of the culinary journey. This shift enables guests to enjoy the intricate flavors and culinary innovations in a more approachable format.
AM: Before we delve into the menu, the restaurant truly allows guests who attend with 1 of the 2 seatings to be immersed into Chinese culture. Can you tell us about the restaurant's interiors and some of the artifacts that are 200-years-old from your own personal collection?
CHEF GW: The Chinese character represents "banquet." Breaking it down, signifies a house, and translates to "comfortable, leisure." I designed the dining room with this concept in this mind.
The interior is designed to transport diners to an imperial courtyard. The ornate, Zen dining room features a faux gingko tree, Chinese like the Chinese Bian Zhong (Bronze Chime Bell), an ancient instrument from 2500 years ago, stone horse pillars standing the entrance to welcome guests, and white glove service to complete the experience. The dimly lit intimate dining room softly plays Chinese classical music allowing diners to focus on the intricate dishes before them without distraction.
Diners arrive at their table to find an elegant hand painted charger plates covered by 24-karat gold accented porcelain serving cloches. The carefully selected music, thoughtfully designed lighting, servers adorned in traditional Long Pao (Dragon Robe) representing each dish to our guests - all of these elements come together to create a unique ambiance for our dining experience.
AM: How are guests able to access the restaurant and how many people can enjoy this meal for each seating?
CHEF GW: The restaurant can be accessed on street level on 50th street between 3rd Avenue and Lexington Avenue. Upon arrival, guests ring the doorbell and are greeted by a server dress in a traditional red robe. The dining room accommodates 10 people for each seating, with an exclusive two seatings a night (6 pm and 8:30 pm), creating an atmosphere of a private dinner party.
AM: In many respects, this feels due to its intimate nature, like a private dinner party. How much is the tasting menu per person?
CHEF GW: The 10-course menu is priced at $298 (per person) and the 19-course menu is priced at $518 (per person).
AM: Why was it important to you to have healthy, organic, seasonal, royal Chinese cuisine that utilizes traditional dishes and also incorporates Western ingredients?
CHEF GW: The importance of presenting healthy, organic, seasonal, royal Chinese cuisine infused with Western innovation is ingrained in my culinary philosophy. It involves preserving traditional dishes while embracing global influences, crafting a culinary narrative that transcends borders and time. The Healthy Royal Cuisine Culinary System extends beyond Chinese ingredients to include Western ingredients, as long as they enhance bodily health and align with my culinary concept.
AM: As we continue to navigate through Winter, are there seasonings and ingredients that you especially enjoy using during these months and as we look forward to the Spring, what are seasonings and ingredients that you like to use during that portion of the year?
CHEF GW: Winter fosters an appreciation for warm and comforting seasonings, inspiring the creation of dishes that evoke a sense of coziness. Anticipating Spring, the focus transitions to lighter ingredients that embody the vibrancy and renewal of the season, ensuring a dynamic and ever-evolving menu. For instance, the QianKun pot is an ideal dish for winter. When spring arrives, we will incorporate leaves, available only for a few weeks during the peak season in spring.
AM: You create the 10-course menu based on seasonality so it is subject to change. What is the creative process in putting this menu together and what are you inspired by?
CHEF GW: One of the fundamental concepts in my culinary system is balance, encompassing not only the balance of taste but also of color, aroma, nutrition, and more. I wanted to create a dish that encompassed all of these features. After about two years, while sorting through my Master Ding Guangzhou documents following his passing, I stumbled upon an ancient recipe from the Ming Dynasty, during the reign of Ming Cheng Zu (The Yongle Emperor) – Zhu Di.
He moved the capital to Beijing, considering it the Land of Dragon Rising and the center of the world. The Emperor tasked the Imperial Chef with celebrating a grand event using a dish. The concept of Qian Kun, vital in Feng Shui, caught my attention. It symbolizes the harmony of Heaven & Earth, Yang & Ying, Sun & Moon, Male & Female—in essence, the balance of nature. This discovery brought me immense joy as it aligned perfectly with what I had been seeking. After numerous experiments and refinements, it eventually evolved into the Eternal Bliss of QianKun Pot, serving as the signature course in the new 10-course experience.
AM: As each dish is presented, guests are told about the dish and its ingredients, but are they also given a backstory on how it fits in Chinese Culture as well?
CHEF GW: The servers at Chef Guo provide the background and story behind each dish. Each course is presented as more than just a combination of ingredients; it's a narrative that connects diners to Chinese culture. The shared backstories enhance the dining experience, adding layers of meaning to the exquisite flavors on the plate.
AM: Can you tell us generally what the Four Appetizer Platter is that begins this meal?
CHEF GW: A Chinese banquet typically commences with cold appetizers, meticulously crafted with a combination of meat, seafood, and vegetables. This ensures that guests experience a comprehensive array of tastes and nutrition from various ingredients.
The Four Appetizer Platter, serving as the meal's opening, is thoughtfully curated to present a variety of flavors and textures. It acts as a prologue, introducing diners to the culinary symphony that will unfold throughout the evening.
AM: Can you tell us about the dishes that follow that are savory?
CHEF GW: After the appetizers, the savory dishes venture into a distinctive fusion of Cantonese, Hong Kong, and Western cuisine. This culinary exploration pushes the boundaries of tradition, presenting innovative interpretations of classic dishes and delivering a sensory experience that surpasses expectations.
AM: Is there a signature or show stopping dish that you can share with us?
CHEF GW: Among the constellation of dishes, a true showstopper emerges in the form of the "Golden Tadpole Pasta." This culinary innovation is not just a dish; it's a testament to pushing the boundaries of Chinese cuisine, marrying tradition with a contemporary flair.
AM: Dessert is always the best way to end our meal, tell us what you end the meal with.
CHEF GW: As the culinary journey approaches its conclusion, dessert takes on the role as the pièce de résistance. Crafted to harmonize sweetness and elegance, it leaves an indelible mark on the palate - a sublime conclusion to the gastronomic adventure.
The 10-course experience concludes with the "Honey Glazed Golden Nest BaBao Sweet Rice Pudding." This dish is a must-have during the Chinese Spring festival, not an everyday treat due to its complex preparation process (requiring hours of preparation) and the use of multiple ingredients. "BaBao" translates to "Eight Treasures," encompassing sticky sweet rice with dried longan, raisin, lotus seed, red date, sweet cherry, walnut, goji berry, and sunflower seed, with a sprinkle of dry osmanthus on top. It symbolizes a sweet and happy life.
AM: In terms of beverages, tell us about what you pair with it and is there a wine or cocktail pairing that is offered?
CHEF GW: To complement the menu’s diverse flavors there is a concise list of Champagne and wine that leans French and is accented by New World selections from California. We also provide a 7-course wine pairing, featuring sparkling, Riesling, white, red, and concluding with sweet wine.
A sommelier has meticulously curated a wine pairing option for each course, enhancing the dining experience by harmonizing carefully selected combinations that elevate the overall culinary journey.
PHOTOS COURTESY | Chef Guo
Read the JAN ISSUE #97 of Athleisure Mag and see THE ART OF THE SNACK | Chef Guo in mag.
We always enjoy a stunning coffeetable book that blends music, culture, and iconic artists together. In Bob Marley and The Wailers: The Ultimate Illustrated History dropped this month to dig into the life and legacy of this man and his band. Even after 40 years of Marley's death, he and his band continue to be the most famous reggae artists of all time!
Throughout the book are stunning images from various points of their career which allows you to see their life as well as the times that they lived in. We see how they went from a Jamaican ska act to international superstars while navigating being in their country that was going through its own awakening at that time.
The book illustrates how they popularized their genre, the influence of the Rastafari movement, Marley's socially conscious lyrics and how he became a symbol of pride and justice.
You'll learn about the history of the band up to Marley's death in 1981 and how his influence continues today. Images of performances, off-stage photography, rare memorabilia and commentary from noted music jounalists. This book also talks about the 2024 Bob Marley biopic, One Love which is in theaters on Valentine's Day.
When North Carolina's richest woman dies in The Heiress, she is also the most notorious woman! Ruby McTavish Callahan Woodward Miller Kenmore, as a child was kidnapped as well as becoming a widower four times over!
She lorded over her tiny town of Tavistock from Ashby House, her family’s estate high in the Blue Ridge Mountains.
Upon her death, her adopted son, Camden, wants nothing to do with the house, money or remaining relatives. He lives his own life as an English teacher in Colorado with his wife Jules. When his uncle dies, he is pulled back to his mess life. He begins to question the rumors of his mother's kidnapping when she was a girl as well as what happened to the husbands. A bigger question is why she chose to adopt him as well! Finding out about this information means more to him than a will and understanding the long reaching arms of what family means and how everyone is connected to one another is essential.
In The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations we are privy to a curated cookbook of nostalgic-style photography that shows heirloom cookware, vessels, and utensils and recipes that are passed down from mother to child and grandchild.
With over 100 recipes there are a number of family recipes for breakfast, lunch, and dinner.
Read the JAN ISSUE #97 of Athleisure Mag and see BINGELY BOOKS in mag.
