Athleisure Mag #48 Dec 2019

Issue #48 | Dec 2019

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AthleisureMag.com

ISSUE #48

@AthleisureMag

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PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER Paul Farkas | STYLIST Kimmie Smith

BEAUTY CONTRIBUTIONS MUA Jessica Bonilla | HAIRSTYLIST Lea Deloy

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info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure MagTM , a Division of Athleisure Media LLC.

EXECUTIVE PRODUCERS Paul Farkas | Kimmie Smith

HOST Kimmie Smith

MIXING Athleisure Studio Team

ATHLEISURE STUDIO PODCAST NETWORK SHOWS #TRIBEGOALS | ATHLEISURE KITCHEN | BUNGALOW SK | THE ROAD TO TOKYO 2020

LISTEN ON APPLE PODCAST | IHEARTRADIO | SPOTIFY | GOOGLE PODCAST | HIMALAYA | STITCHER | CASTBOX | PIPPA | SOUNDCLOUD

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E-mail: info@athleisuremag.com Website: www.athleisureStudio.com

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table of contents

issue #48 dec 2019

STYLE FEATURES

49

THE PICK ME UP

100

STYLE FILES: PANTONE 2020

101

ROCK THIS WHEN THE BALL DROPS AT MIDNIGHT ON NYE

Her Recipe for Success with Cat Cora

16

The Whiskey Experience with Tommy Tardie and Darron Foy

56

Our cover shoot is with the first female Iron Chef, Restaurateur and TV Personality Cat Cora. We talk about her love of food and family, her restaurants, TV Shows, her caviar collaboration and more!

BEAUTY FEATURES

86

CACAO BEAUTY

103

ATHLEISURE BEAUTY

144

IN OUR BAG

We head to NYC’s whiskey destination to find out about this Flatiron spot that is known for music as well as a great selection of spirits.

Let There Be Light 68 LIFESTYLE FEATURES

82

ATHLEISURE LIST [SOLIDCORE]

84

ATHLEISURE LIST CAFFE NAPOLI + NAPOLI PASTRY CO

AthleisureMag.com

We sit down with Visual Music Artist, Vello Virkhaus to talk about his career.

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ART OF THE SNACK 88

We head downtown to a TSISMIS NYC for savory Filipino dishes with cocktails.

LAST MINUTE GUIDE 2

Issue #48 | Dec 2019

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Bleisure Mag

Athleisure Mag is pleased to share a new feature that you will enjoy in each issue.

This month’s Bleisure Mag focuses on New York City and highlights The Times Square Edition Hotel, Quality Meats, a number of great spots to enjoy when in NYC as well as Virgin Atlantic’s Clubhouse Lounge at JFK.

Last Minute Guide 2019

E 2019

136

The holiday season continues for a few weeks which means that gift exchanges happen throughout. here’s what we’re looking at for gifting!

Issue #48 | Dec 2019

Athleisure Studio Tune into our podcast network, Athleisure Studio. Subscribe on iHeartRadio, Spotify, Apple Podcast, Stitcher, Himalaya, Google Podcast and more.

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Bingely Streaming

134

9 LIST STORI3S

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With the holiday season, it’s time to catch up or to get into some shows worth bingeing! Here’s what we’re watching and listening to this month!

This month’s 9LIST STORI3S comes from Judge Marilyn Milian of The People’s Court.

AthleisureMag.com

PHOTOGRAPHY Paul Farkas STYLING Kimmie Smith MUA Jessica Bonilla HAIRSTYLIST Lea DeLoy

This month's cover is graced by the first female Iron Chef, Restaurateur and TV Personality, Cat Cora. In addition to our photoshoot for our Holiday issue, we sat down with her to talk about her trailblazing career, her mentors Julia Childs as well as Regynald Washington, a number of exciting projects that she has coming up as well as her latest TV show - ABC's Family Food Fight.

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a chef?

CHEF CAT CORA: I think that I really realized that when I was about 15 years old and I had always been around restaurants.

My grandfather has restaurants, my godfather had restaurants. I had amazing cooks: my father, my mother, my grandmother all around me - cooking different

things. My mom and grandmother could bake and it was very global cuisine. My dad was Greek-American so we learned Greek food and of course, I lived in the South in Mississippi so we had good southern food. So I think that being around restaurants my whole life and growing up around them, it was really in my DNA. So around the age of 15, I thought, “I really want to do this.� I love the vibe and energy of a restaurant and kitchens. I thought that I would want to go in and pursue this lifestyle and this way of living through my career. Again, I thought that I was just born to do this even though it seems like it sounds a little corny.

AM: We love this. So where did you train and where did you go to school, what were various kitchens that you started in before opening your first restaurant?

CHEF CC: Well, I started by going to the University of Southern Mississippi in Hattiesburg, Mississippi. I got my degree in Exercise Physiology and Nutrition with a minor in Biology and I really thought that I was going to go Pre-Med and then I took a detour because I loved health and wellness so much. I thought, “this was great.”

I loved being fitness and health oriented.

It was a perfect fit for me and really after graduation, I backpacked around Europe to 9 countries and just fell in love with food again. When I went back home, I said, “I know I have this degree and it will be great to fall back on, but I think that I want to go back to that first love and that’s food and restaurants!”

So I started working in restaurants and went onto training at the Culinary Institute of America. I was lucky to meet Julia Childs who became a mentor of mine at Natchez, Mississippi at a book signing. I felt that was like the planets aligning for me. I went to see her and was able to get advice from her and she mentored me.

She told me to go to the Culinary Institute of America which is the Harvard of culinary schools and I applied pretty much the next day! I went there and graduated with honors and I went to France and cooked in 2 and 3 star Michelin restaurants at a time when women weren’t really allowed in French kitchens. They weren’t welcome there and that was about 20 years ago – which isn’t that long ago. I got 8 or 10 rejection letters in a row from 3 starred Michelin chefs and finally I got 2! One from Georges Blanc and one from Roger Vergé. They were legendary chefs and I took both of them. I couldn’t choose as one does very classical French and one does Nouvelle Cuisine which is a newer French style – so I took both. One was in the south of France and one was in the northern part of France. They’re very different regions, different foods and ingredients as well. It’s an experience that I would never change for the world. It was very tough, especially as a female as I was the only one in the kitchen at the time. It was very daunting for a lot of chefs and

many wouldn’t do that, even male chefs because they knew that French kitchens, and especially 3 starred Michelin kitchens, were very distinguished and very tough.

I did it, I got through it and came back to the US to a lot of job offers and I settled in NY for a little while for about 5-6 years.

Then, I got a job offer in Napa Valley as an Executive Chef at a restaurant called Don Giovanni and then the rest was really history because I started working in kitchens as an Executive Chef and just worked my way up into opening my own company. I decided that I wanted to work for myself and be an entrepreneur as I had always had that entrepreneurial spirit and so, I did that and started Cat Cora, Inc. I started TV by chance and got an offer by Food Network by chance because I was on a local channel at the time. I opened Postino at the time where I was an Executive Chef and partner in the Bay Area. They ended up calling me a month later to audition me for my own show and to do guest appearances and that was in 1999.

I’ve been doing TV ever since – 20 years of television and it has been amazing. It’s been such an incredible journey and being able to do various things in this industry has been such a gift and a blessing. I feel that I love having restaurants, I love doing television and creating. My wife, Nicole who is an amazing producer in her own right, and we’re starting to get behind the camera to create shows, producing, doing cookbooks – and this world is so heady and beautiful. It has been such a blessing and here I am – here with you guys! It’s been great! To do this photoshoot and your magazine is so beautiful and to be able to do a high fashion shoot like this is just something that I love. I love fashion, I love jewelry, I love styling and having that from head to toe – whether it’s a pair of sunglasses like we talked about down to the shoes and everything in between! It’s so exciting to me and I love it and I love fashion. This has been such a blast!

AM: We love having you as the cover of Athleisure Mag’s 48th Issue for Dec as well

as having this interview available for our podcast show Athleisure Kitchen! We know that you’re a perfect fit for our issue as a trailblazer with a number of accolades including being the first female Iron Chef, the first female that was inducted into the American Academy of Chefs Hall of Fame, your career in TV, restaurants and more!

Hearing you speak about Julia Childs – what an amazing opportunity to have her as a mentor! What is a piece of advice that she gave you that you still use to this day as you continue to navigate your empire?

CHEF CC: I think that the best piece of advice that she ever told me was to always pay it forward – no matter what you do.

My parents also told me that in a different way. They were always giving back to people. My mom was a nurse and my dad was a school teacher. We didn’t have a lot of money, but they always gave back to people in charitable ways and I think that that was ingrained in me as well as my siblings at a really young age.

When I met Julia, she said the same thing!

She was so generous with her time and her advice – she did so much nurturing with me and the one thing that she said, was that she did this for me and that it was my turn to do it for somebody else.

I think that she saw a passion in me and that it was really what I was meant to do, my destination and my fate.

That was pretty powerful for me and I have done that ever since. We have a women’s empowerment culinary internship that we started where we take one intern a year and they come to my house and are really embedded in our company and our lives for a week. They stay with us, we cook together, they spend time in some of my restaurants. Nicole and I will spend time with them on the business end of it to teach them what we do as a business and to teach them those skills.

I think that that is important in this day and age that you have a business sense as well as that creative which goes hand in hand. I think that has been really powerful. I started Chefs for Humanity 15 years

ago that is all about emergency feeding relief. It’s about helping to end hunger in the world, fighting hunger and it’s also about nutritional education so we are kind of a three-fold mission that’s been really amazing. We have done programs with Michelle Obama when she was in the White House and I spent time with the Obamas as well and they were so about creating programs that bettered everybody whether it was school feeding – Chefs Move to School, Let’s Move – which was about getting active when they realized that there was an obesity epidemic and other initiatives.

We’ve done multiple things not only here in the US, but globally. So those are the kinds of things that I do to pay it back and I try to do it every day! Whether it’s to young professionals that are looking for advice and on our social media, we’re constantly having questions from people asking if I can mentor them, answer a question or them, give them advice and direction, where they should go to culinary school, what road they should take now and what their next step should be.

I feel like I’m constantly and I love giving advice to people and helping them to understand the next step – the way that Julia helped me. My next step for me was that she basically took me by the hand and said, “you’re next step is that you’re going to go to the Culinary Institute of America and get a culinary degree.” I was able to tell her again later, that I was going to go to France and was able to come full circle with her again.

AM: She must have been so proud of that!

CHEF CC: Yeah, she was – she was very happy!

AM: How would you define your style of cooking?

CHEF CC: I would say, very Mediterranean oriented. I can cook almost anything at this point of my career and I mean that in a very humble way. It’s just that I have been trained and especially with Iron Chef, ev-

ery single battle that I did – it was a different cuisine so that taught me and gave me an ability to research to really understand that cuisine, that region and that country. I got really adept at different cuisines and throughout my cuisine whether it was Asian, Italian – obviously, I grew up in the Greek Southern heritages.

I think that different cuisines from around the world – I love to learn so much about each one of those and it’s like I’m a sponge and want to know more and be curious about things. I think that that gives you an edge and keeps you on your toes and you should always have a curiosity about something else. You’re never done learning. But if I had to answer what is my soul food, Mediterranean food. Foods of the sun and living that lifestyle. The Mediterranean diet is the healthiest diet on the planet and we know that – research has shown that. Extra Virgin Olive Oil, fruits and vegetables, lean meats and those types of things. Lots of fish with all of those Omega oils and that’s what I grew up on even though we were from the south – we indulged in southern food too.

There was good fried catfish, okra and biscuits and all of that!

Mostly, I grew up on the Mediterranean diet of steamed artichokes and olive oil and lemon – lots of citrus. It’s so good for you and I think that those types of foods really draw me in. It keeps bringing me back to that and my roots – it’s really strong in the way that I cook as I cook from that Mediterranean perspective in that way.

AM: We could eat hummus every day!

CHEF CC: I think I do eat hummus every day!

AM: It’s so good! What are your 3 favorite ingredients that you like to have on hand when you’re in kitchen with Nicole and the kids?

CHEF CC: I always have citrus. I always have a big bowl of citrus so I pull from that a lot. I always finish dishes with a little

squeeze of lemon, lime or tangerine – whatever it is depending on what I am cooking in terms of the style. Garlic is a big part of our cooking and I cook with it every day! It’s so good for you and heart healthy and I love really good Extra Virgin Olive Oil. Those are 3 staples that you will always see in my kitchen.

You will never not see good Extra Virgin Olive Oil and it doesn’t have to be super expensive. It’s a little mind boggling how many olive oils there are to choose from these days. So I think that if people look for Extra Virgin always because that’s the first press and you’re going to get the most nutrients and then you look for Cold Pressed which means that there is no heat in the processing of it because that takes away from all the nutrients you’re trying to get when heat is involved. Those are 2 tips for your listeners and readers when they are looking to pick out their Olive Oil. AM: When you opened your first restaurant, what was that like coming from other people’s kitchens to being in your own space to run it entirely?

CHEF CC: I mean when I opened my first restaurant, Kouzzina by Cat Cora in 2008 – which was 3 years after I started Iron Chef as I started that in 2005, we went for a lot of seasons and it was still going and there were a number of reruns.

But in 2008, I started my first restaurant in Disney at the Boardwalk in Orlando.

Kouzzina means kitchen in Greek and it was this gorgeous restaurant. We had a wood burning oven and we had this olive oil bar where we olive oil bar where we poured the different kinds that we got all over Greece. It was just a gorgeous restaurant and I think that as my first, I was nervous, but I was super excited. I really did things differently and unorthodox.

Most chefs open their first restaurant and then they build from there. They get their TV show and they do their books.

I kind of did it the opposite and and it’s the way that it felt and it worked for me.

It was a better fit for me to do television,

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to get all of the experience from a lot amazing chefs when I was coming up in the industry. I was able to hone my style if you will and who I was, my identity as a chef and then went on to create my company, did television, did my cookbooks and things like that. I kind of did it all and then had a restaurant, but that worked and that was the higher plan.

I think it was amazing. I would have to say that I was in a place where I was more mature, more seasons and able to take on multiple responsibilities and to juggle multiple things going on because I had the experience to do so. I had an amazing partner in Disney. When you’re picking partners and day to day operators, you have to have amazing brands that they always want to succeed and their goal is to be the best. Their standard of excellence and quality is as high as you can get which Disney is and I still have a great relationship with them to this day and we have done multiple things along the years and I think that it is just a fantastic way for me to start my restaurant.

AM: In looking at your restaurants like a portfolio, you have those that you have done in the resorts, the curated version that you did with Weight Watchers at the Barclay Center and then your partnership at Aramark which is beyond ridiculous – how do you go about deciding the kinds of restaurants you will do and the kind of partnerships that you do?

CHEF CC: Yes, again – I had this amazing mentor, Regynald Washington who started my first restaurant in Disney World and he was with me when we started that and he left to go to HBF (Hojeij Branded Foods) which now owns all my airport restaurants. He called me and said, “you gotta do airport branded restaurants with us.”

I couldn't resist and we have done some amazing things – 6 airport restaurants around the country. Then it just kind of expanded and I have my partnership with Aramark and we’ve done these beautiful stand alone restaurants, corporate dining, but also 600 pop-ups around the

country. Then it just kind of expanded and I have my partnership with Aramark and we’ve done these beautiful stand alone restaurants, corporate dining, but also 600 pop-ups around the country as well.

Then we have Mesa Burger which is in Santa Barbara, Montecito and Goleta and we’re going to expand that out all over the country. It continues to be beautified. My restaurant in Singapore was just phenomenal and it was great to have an international presence and I learned a lot from that experience.

There are these amazing things that continue to grow and it's so organic.

It happened organically from the very beginning. The Walt Disney restaurant, was just organic and then it expanded from there.

I like that and I also love the idea of putting restaurants – I mean I love stand alone and we’re doing them as well, but I like building those that are in the landscape of America in places where whether it’s an airport, amusement park, national park, corporate dining – places where people really needed healthy cuisine and you were at the mercy of what was there. Stadiums are a good example of this as they have changed dramatically as you’ve seen. People are like, “wow, I can get a healthy meal here while I am watching a concert or a ball game!" If my flight gets delayed, I love that I can go to Cat Cora’s Kitchen and sit there and have an incredible healthy breakfast, lunch or dinner. I think that it’s giving people that access to health and wellness and that foundation where we’re not even saying that we are a health and wellness restaurant. Our foundation is based on health and wellness and we cook great food! That’s where for me, I felt that I was given a service that really I wanted to give but it was unexpected. It happened so organically. I mean, before my restaurants, when I was traveling in airports, I couldn’t get an egg white omelet anywhere. Now,

that’s what I offer to people and if you want an American breakfast, you can get that there too! I like to offer that healthy option and I think that that is what was missing.

AM: We always like asking people about their 3 signature dishes at their restaurants and as you have a number of them, we’ll let you choose what restaurants you would like to include in this mix!

CHEF CC: I would say that if you’re in Santa Barbara (Montecito or Goleta) whether you’re already flying in or just making your way to Mesa Burger because it’s worth it – we have amazing Craft Burgers. I’d say our signature is probably the Montecito Burger which is this chefy burger that has this truffle aioli on it and very umami yumminess. We also have great craft burgers with Brioche buns – very umaminess and we have one of the very best vegan burgers that you will ever have. We also do gluten free buns and we do lettuce wraps around a burger so it’s a fun place to go.

There are great craft beers and wines so you can just have fun.

At Cat Cora's Kitchen, you gotta try my Spicy Tomato Soup with Grilled Cheese Croutons – delicious for any of the airports you’re going through!

At my Wicked Eats and Olio concepts that are more of a Mediterranean Bowls so you can get quinoa, a salad, a pita and you can put it with different toppings, sauces and things! I love the Salmon Bowl with quinoa and some of the lettuce and different sauces and toppings on it that are so delicious and very healthy as well. It’s very health forward, but so delicious that you won’t even care! You’ll just know that it’s delicious and yummy. Those are some of the things that we have been doing.

AM: We’ve been talking about your TV work today and one of our personal favorites was BRAVO’s Around the World in 80 Plates!

CHEF CC: Oh thank you! I love that show

and it was so fun shooting it.

AM: I can only imagine! And obviously being a judge in a number of shows like Top Chef and the numerous appearances you’ve had in other shows. Did you ever say when you first started that your brand was “x” and these were the things that you were going to do to get to where you ultimately wanted to be?

CHEF CC: I think you always have to be strategic the way that you want to represent your brand. You have to make sure that what you do moves the needle and that you have to be conscious as that’s important to be that way in business as well as socially. It’s important to us. My philosophy with restaurants and food is sustainability – it’s important as well as health and wellness. We want to make sure that we are taking care of people and the Earth. In business I think that having integrity, morals, being honest and kind – it’s sometimes hard to do because it is business and sometimes you have different opinions than your business partners. At the end of the day, it’s about rising above that and being super conscious about how you go about conducting yourself and business dealings. It's really about making people happy and that’s what you’re here to do. It’s important to make money, enriching your business and going in a direction that is successful with your business financially, your messages and how they affect your brand.

I think that we’re strategic. We don’t do anything in a vacuum and I think that I learned that from my wife who is an amazing producer, creative director and so many other things with Universal Music and then I got her and thank God because all of these artists that she blew up all over the world you know and had this amazing effect on and her genius – I got that! For me, it’s about taking that and she taught me to not do things in a vacuum and to be strategic and thought out. It's got to

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be well executed and you have to be passionate about it and it has to make you happy in the morning. You have to be happy about what you are doing in the world and for every action there is a reaction.

There is cause and effect and each of us is a big part of that. We have to be very conscious about how we go about moving in our lives.

tages and cultures, recipes and personalities. That was so special to that show and made it so enriched for us. It was so fascinating and wonderful!

AM: We live in an age of social media where it’s so important to be able to utilize it to show who they are as a person beyond being in the kitchen as well as their skills. How important do you AM: So ABC’s Family Food Fight, how did think social media is for chefs to show you decide that you were going to be a themselves in a 360 way? part of that and what drew you to this project which has a great group of people CHEF CC: I think that’s super important with yourself as well as Graham Elliot and and has been great for us. There was a Ayesha Curry. time when there was no social media and it wasn’t even two words that we CHEF CC: It was such a fantastic opportu- knew. It may seem strange for some nity. I love Ayesha, I adore her and her fam- people to hear this but there was a ily. Graham – I’ve known him for years and chunk of my career where this didn’t he is like a brother as I’ve known him for exist. You know, telephone, text, com20 years. We’ve been running in the same puter, email – things like that is how circles and have been doing the same we communicated. I think that this has events. I have a lot of respect for both of been so much fun to learn about social them and the respect was mutual around media and continue to learn and each the table with all of us. We had the best day, there is something new to learn. time on that show and I think what drew But there is something about being me was food and family. able to go directly into people’s homes and right in front of them. To be able At the end of the day, where I’m at my to say, here I am and this is who I am. life today and where I have come from to I’m doing this today and cooking with now – I look at the most important thing my kids making pasta and join us. Like, thing at the end of the day is food and really it’s such an amazing one on one family and family and food. I look at our interaction while you're being able to children, our 6 boys, my wife, our extend- do so in front of a million people. It's ed family because that is what you have. one on one in the moment for all of us That’s what real. You can always look to even when I am looking at something your family to ground you and to bring it or someone’s video that I admire. back.

That’s what I think is cool because we That is what grounds you and I look to my get this one on one interaction and it’s family as a beacon so that I know my di- such an intimate connection with peorection. I think that that’s why I wanted ple that you really admire. You get to to do this show. These families came to- see their lives and it’s very voyeuristic gether, they cooked together all the time because you get to see them in their and they competed together because yes and what they do when they’re not an the money was big. It was important and actor on the screen or a musician and life changing for a lot of people, but they not a chef when they’re at home. It’s also wanted to do it so that they could just seeing them at home with their compete together and say that they did it family and I think that there is somewith their family and to make them proud. thing really special about that and it Each of the families were so different as makes the world smaller in a good way. they were a melting pot of different heri- I think it brings all of us from around

the world together in a place, intimacy and connection that you wouldn’t have otherwise. I find myself stopping for selfies and stopping for this or Instagramming my food you know. A lot of interaction, but I think it’s really beneficial for connecting with people around the world.

AM: You have a number of cookbooks under your belt. Is there anything that you are working on right now that our readers can find out about that we should keep an eye out for or check your social media for?

CHEF CC: Yeah, I have 3 cookbooks and a memoir. We are working on a cookbook which will be out next year. We can’t tell you what it is yet, but it will be good when you see it and I’m super excited about the concept and think it’s a great idea. When you see it, you’ll love it. I think it will be a little disruptive which is cool and is a good thing. You guys need to just check out my Instagram for any updates which will be coming out next year.

AM: Licensing is a massive component to a business and we know that you are in business and we know that you are involved in that. Do you have any new products that are coming out or partnerships that you can talk about?

CHEF CC: We are definitely doing some partnerships. I just launched a caviar line with California Caviar. I just did Rachel Ray today and we’re doing something really cool around it so check that out. I just launched it and it’s called Crème by Cat Cora. A beautiful caviar that’s American white sturgeon caviar and its farm raised. It’s in partnership with American Caviar and a women owned company which I think is super amazing. They’re so dynamic. I’ve always loved caviar, but I never knew how it was made really. They brought it to our house. We made caviar and I have so much of a bigger appreciation for how it is made and harvested because it’s very time consuming in how it is made. You’re talking about very little eggs and you have to be really deli cate with them. So it takes a lot to make a tin

of it or even 3 tins made and you’re like wow the process in incredible. It’s a sustainable product which I am proud of and much more approachable for people. One of the reasons why I wanted to do this was to make it approachable for people as I think that some people have this idea that caviar is too fancy and that they wouldn’t be able to afford it and that they can’t use it. That’s why I was so interested in doing this not just because of the company’s history and that it’s a woman owned and run company, but it’s a beautiful made product that is done sustainably that people can enjoy.

AM: That’s so exciting!

CHEF CC: With caviar, I don’t know if people know this but there are so many amazing omega oils in it. 2 tablespoons have 7 grams of protein and it has only 5 grams of fat. It’s a lot of incredible vitamins and minerals that you get from that because of the fish oils – very healthy and beneficial for people.

AM: We had no idea that it had protein in it. We love eating it on our salads as well as on potato chips.

CHEF CC: Potato chips and sour cream is one of the best ways to eat it!

AM: You have so much going on with your business, your wife, family and more – how do you make sure that you check in with yourself and give yourself the time that you need to make sure that you’re ok?

CHEF CC: I work out everyday. It’s one of my things. Because of my degree in Exercise Physiology and Nutrition wellness has always been in my life. In college when I put on the extra 10 - 15, I was like I have to do something about this because it’s not working. Getting in shape became a lifestyle and I feel that it is a lifestyle for me.

Just like I get up in the morning to take a shower or to go to my meetings, I know that I will schedule when I need to workout. Part of my job is to stay healthy for my family. I just look at it like that and if

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people looked at it as something that they needed to do that wasn’t just a luxury or an add on – it’s something that you can add into your day. You don’t have to do it all day. You can literally walk for 30 minutes.

that my body and I think that exercising is individual to each person so there isn’t something that works for every body. I find that if I exercise in one mode like the elliptical, after 5 days my body gets used to it and I have to get off that and go for a run instead or do crossfit or go do Soul Cycle with my wife. We will mix it up. I have a road bike that I love to do road cycling with and I don’t have the time to do it as much as I would like, but I love to do it when you can. Your body does get used to exercises and it becomes not as effective. It doesn’t mean that you can’t go back to it but you do want to change it up so that your body is thrown off in a good way. It will find a new muscle to work on.

I got into shape by walking. I didn’t go out and hit the elliptical or the gym. It was literally me going out and walking. I got into shape, lost the 15 pounds and I just got into it. I stay regulated. I really enjoy myself and I really believe in the 80/20 rule for myself and we live by that. It’s 80% of the time – sometimes it’s 90% or 70%/30% if I’m on vacation. I try to stay in that 80/20 where I’m eating clean 80% of the time and then I have fun where I’m enjoying myself where I can have an indulgent and enjoy myself. If you can give yourself permission to enjoy your food and still make AM: You clearly travel a lot. What are 3 smart choices 80% of the time – you’re items that you like to carry in your carahead of the game. ry-on that makes your flights easier or to feel like you’re at home?

Exercising and eating healthy go hand in hand because you can’t exercise a bad CHEF CC: I always have my earbuds – diet. But you also need that hand in hand always. I always have a nice comfy pair exercise – so eat healthy and even if it’s of socks to throw on. I always have a little baby steps that’s great! I love to good book just in case. I like to have workout taking bubble baths and I take one and I like how it feels to flip that a lot of them when I can. I always try to page. Even if I don’t get to use it then, find a semblance of balance. There is a if I can read a few pages it's nice to do! real need for us to slow down and take off Number 4 that I had to throw in. I alhalf a day or a full day - even 2 days if you ways carry a cooler bag with healthy can. If you get the weekends off great al- snacks. Even if we’re flying First Class though we’re always working so that may and getting meals, I still like to carry my not always happen. I tell Nicole that since almonds, fruits, berries, protein bars – we work together – I ask her when we’re I always carry a lot of healthy snacks scheduling our next day off. Are we get- and just go. I want to stay cognizant ting a massage, a mani/ pedi, taking a walk and have brain food because we’re on or even a museum just to do something the go constantly and that we have mindless and to see beautiful art which is something that’s healthy as an altersomething that we would like to do. Or it native. If you pack a few healthy things can be a theater or a nice dinner! Tonight, then you won’t get off track and have we’re going to have date night and we empty calories. You don’t want to can unwind, rejuvenate and come back to stay dang, “why did I eat that?” When that balance and that grounded place. you’re hungry, you get irritable and your energy drops tremendously.

AM: What are your favorite methods that But when you have healthy snacks, it you like to do when you work out? keeps the energy up, you’re happy and it works better. When you know you CHEF CC: I like to mix it up. I have been have something yummy that came working out for many many years so I find from your refrigerator, that’s also a

comfort from home too! @CatCora Hear Chef Cat Cora on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

are truly amazing, plus it has outrageous scale. The home is nestled in a corner unit on a high floor with 4,120 sf across 5-BR and 5.5-BA with three exposures and stunning Hudson River views. Newly renovated and reimagined with designer details

by CetraRuddy Architecture, this home is a rare combination of prewar craft and contemporary artistry, perfect for entertaining!

With 56-feet of frontage along West End Avenue, the kitchen, lounge, and living/ dining room are bathed in natural light.

Custom-color solid oak, rift-and-quartered floors throughout all public spaces are a modern twist on the parqueted floors found in the grand homes of Newport, Rhode Island. The living areas are distinguished from the kitchen by custom-designed French sliding doors. The doors feature an ingeniously recessed sliding mechanism for ease of use – all framed in an artfully articulated molding.

The kitchen is a chef's dream that embodies a level of craft and workmanship that exceeds the highest standards.

From the outstanding millwork in custom chocolate-stained oak with contrasting cream-colored ceruse, to a single-slab marble hearth wall that conceals the range hood, every facet of the kitchen is designed to deliver equal portions of elegance and functionality.

We photographed our cover story and recorded our podcast at 498 West End Ave #12A. We sat down with broker, Louise Phillips Forbes of the Louise Phillips Forbes Halstead Team to talk about this property as well as the neighborhood that it is located in.

ATHLEISURE MAG: We enjoyed shooting in 498 West End Avenue’s penthouse and for this shoot in #12A, it was a lot of fun due to the layout as well as the way that natural light that comes in this space – can you tell us about the features of this unit?

LOUISE PHILLIPS FORBES: You nailed it!

The layout and light in this apartment

Every bedroom provides an en-suite experience. Every room also features brandnew, energy-efficient windows and a superbly orchestrated medley of subtle colors and unexpected textures to create a serene sanctuary. The exceptionally spacious master bedroom includes a luxurious bathroom with a steam shower, soaking tub, mosaic marble floors and custom glasswork, furniture-like, shagreen textured vanities, and an eclectic mix of metals.

AM: What amenities are offered in this building for the residents?

LPF: The building itself is a beautiful turn-

of-the-20th-century piece of architecture offering a 24-hour attended lobby, private and bike storage, a fitness room and children's playroom. From the broad leafy streets outside, to its proximity to Riverside Park and bustling Upper West Side venues, 498 West End Avenue is nestled in the heart of one of New York's most desirable neighborhoods.

AM: Tell us about the neighborhood that is directly around this building and what neighborhood this is considered?

LPF: Flanked by two beautiful parks, the Upper West Side is one of the greenest neighborhoods in Manhattan. A favorite with families with its great elementary schools, safe streets and plethora of playgrounds. The vibe of the Upper West Side is relaxed, yet lively. There are plenty of bars and restaurants to frequent along Amsterdam Avenue, and Broadway. The wide, tree-lined streets also host many mom-and-pop stores, some of the best Jewish delis in the city, Zabar’s and Levain Bakery. Culture's abounds as this coveted neighborhood is the home to the American Museum of Natural History, the Children’s Museum of Manhattan and the West Side Community Garden.

AM: For those interested in this unit, how can they get more information?

LPF: For more information on this home please head over to louisephillipsforbes. com.

As the exclusive broker for new development in this building my team represents new units as they become available. The pristinely designed Penthouse is set atop this landmark. It’s a 3,646sf 5-BR, 4.5-BA newly constructed full-floor duplex with an expansive wrap-around terrace, at its longest spanning close to 90 feet, which makes for a covetable outdoor space ideal for lounging as well as hosting cocktails and dinner parties against the backdrop of an exquisite panorama of the Hudson River. We also recently launched a fully renovated 2,093sf 3-BR, 2-BA residence

on the 8th floor with the same designer details and notable interior features.

AM: Can you tell us about the artwork that is featured in this apartment?

LPF: The artwork throughout the two-story home has been thoughtfully curated by an interior designer to help highlight its architectural features and, of course, the views.

AM: Where can readers find out about properties that you represent?

LPF: To learn more about our listings, the team and the concierge-style services we provide, head over to www.louisephillipsforbes.com.

AM: You always have a number of amazing developments and properties in your portfolio. With 2020 around the corner, are there properties that you can share with us that you are excited about here in NYC and in The Hamptons for our readers to keep an eye out for?

LPF: With 30+ years of experience and over $4B in sales we always have some unique and exciting things on the horizon.

Follow us on Instagram @louisephillipsforbesteam to keep up with us in 2020. @LouisePhillipsForbesTeam PHOTOGRAPHY CREDITS Athleisure Mag's cover story was shot by Paul Farkas, using Canon Mark IV; and selected Canon lenses: EF 50 f/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II. @PVFarkas STYLE, MAKEUP & HAIR CREDITS Athleisure Mag's Celeb Fashion Stylist, Co-Founder/Creative + Style Director Kimmie Smith, MUA Jessica Bonilla and Hairstylist Lea DeLoy share how Cat Cora's look was created for the cover editorial.

LOOK I | FITNESS

PARKER Trois in Grey Snake |

BACK COVER + PG 16 - PG 25 | BEYOND YOGA Heather Rib Cropped Tank in Navy Heather + Graceland High Waisted Midi Legging in Nocturnal Navy/Horizon Blue | COLMAR Research Metallic Jacket in Rich | KIMMIE VINCENT Collins Ave | THE9THMUSE Cleo Earrings | SALLY HERSHBERGER X REVO LIMITED EDITION CAPSULE COLLECTION X2 in Gold Frame with Champagne Lenses | SPERRY Maritime Repel Suede Snow Boot in Sand |

EYES | The eyes were changed to a bolder look using KKW BEAUTY (Kim x Mario Palette) “Loyalty" | To deepen the outer V, added a black liquid | LIP | MILANI COSMETICS Color Statement Lipstick “07 Best Red” |

SKINCARE | The base was applied from a filming that took place earlier that day | Skin touched up with RIMMEL LONDON Stay Matte Concealer “Linen” | DANESSA MYRICKS BEAUTY Dew Wet Balm “Morning Dew” to freshen the skin | JOUER COSMETICS Highlight “Skinny Dip” | BRONZER | FENTY BEAUTY Sun Stalk'r Instant Warmth Bronzer “Shady Biz” | BLUSH | STEVE LAURENT Blush “Rosè All Day” | EYES | URBAN DECAY COSMETICS Naked3 Eyeshadpw Palette “Nooner” dusted all over the eyes | JOUER COSMETICS Highlight in the inner corners to open the eyes | L’ORÉAL COSMETICS Mascara "Carbon Black" | LIPS | COVER GIRL Sultry Sienna “250" | HAIR | Hair was prepped with THEURGY Bohemian Bounce to smooth and to add body | Before curling, THEURGY Out Of Body volumizing spray gave the curl hold, memory and heat protection | After brushing through curls, THEURGY Shape Shift texturizing spray applied mostly to the root area to give the style a more voluminous undone texture and make the hair easy to go from one style to the next | LOOK II | BOSS LADY VIBES FRONT COVER + PG 26 | SMYTHE Long Shawl Blazer in Pewter Lamé | BLUEBELLA Avia Bodysuit in Black | MAVI Tess Super Skinny in Zipper Fly Black Jeather | TALIA JEWELRY Aria Charm Necklace | MAISON MIRU Large Celestial Illusion Hoops Earrings | LAGOS 18K Caviar Gold Diamond X Ring | SJP BY SARAH JESSICA

HAIR | Boss lady vibes were created with a deep side part, pinned over side of the ear, and soft waves for a bold sexy edge | LOOK III | GLAM LOUNGE PG 29 - PG 32 | AFFFAIR Bodysuit + Beaded Bomber Jacket | OLIVA VON HALLE Bella Bella Envy Short | THE9THMUSE Flow Earrings | LAGOS 18K Caviar Gold Diamond Tassel Ring, 18K Caviar Gold Ring + 18K Caviar Gold Stacking Ring | EYES | A little shimmer on the lid with BH COSMETICS Shaaanxo Palette "Champagne Shimmer" added | LIP | FENTY BEAUTY Gloss Bomb Universal Lip Luminizer “Fussy” | HAIR | An effortless look was created by just pulling a bit of the hair back, and channeled her inner Bridget Bardot | LOOK IV | DATE NIGHT PG 35 - PG 39 | OLIVA VON HALLE X MALEFICENT Aureta Grace | BLANK NYC Collarless Blazer in Cosmic Charge | TLR JEWELRY Focus on Your Earrings | TALIA JEWELRY Opus Charm Necklace | EYES | The eyes have a bold effect using PACIFICA BEAUTY Beachy Punk Mineral Eyesadow "Tomboy" | “Rebel” used all over the crease, lid, and bottom over the crease, lid, and bottom lash line | NYX COSMETICS Glitter Primer was applied to the lid | Primer assisted INGLOT Glitter Pigment “Blazin Rose” to stay on the lid | A black liquid liner was added and more mascara | LIP | COVER GIRL Sultry Sienna "250" added | To create an ombré effect, concealer was placed on the center of the lips and FENTY BEAUTY Diamond Milk

Soft waves were pinned to the side for this modern day Boho Cinderella | A layer of THEURGY Enchantment Mist was sprayed through the hair for ultra shine and to block out any humidity from ruining the style | Finally, THEURGY Retrograde Spray, a light workable hairspray was used to complete each look | @Shes.Kimmie @Laniidoa_Cosmetics @HairByLeaDeLoy

Go! crispygreen.com

facebook.com/crispygreen

@crispygreensnacks

@crispygreen

Inspiration doesn’t just occur.

It’s created.

Perfection isn’t simply achieved.

It’s worked for.

Reserved for those who get out and go. Fueled by nature. Motivated by spirit. How do you go?

As the holiday season means that we have a lot more on our plates than usual, the need to find a place to take a moment is key! We made our way to NYC's whiskey destination, The Flatiron Room which is known for its staggering amount of whiskeys that are available, cocktails, entertainment and an experience that's not to be missed. We sat down with Tommy Tardie the founder of the Goodnight Group LLC which is comprised of The Flatiron Room and Fine & Rare to talk about what led to creating these spaces, the importance of cultivating these environments as well as how he stays inspired in the hospitality industry. We also took some time to chat with his head bartender, Darron Foy who lets us know about cocktails that we should try there, his interest in working in this space as well as what we need to have on hand when we try our hand on making cocktails at home.

ATHLEISURE MAG: So before The Flatiron Room, what was your background?

TOMMY TARDIE: My real background and what I went to school for was advertising. I used to be the Creative Director in advertising before I got into hospitality and once I ventured into hospitality, I started with a small lounge, had moderate success with the first lounge. I thought, wouldn’t it be cool if I could charge even more for the same drink and that’s when I went into the nightclub scene. I opened up a couple of different nightclubs and they were very profitable. Margins in nightclubs are pretty high, but it wasn’t a lifestyle that I really enjoyed and I decided that I wanted to stay in hospitality. But if I stayed in hospitality, I wanted to stay in a place that I enjoyed going to. A place that kind of put me as the demographic and that was kind of the genesis of The Flatiron Room. I looked at it and rather than doing field research, I said that I would build a place that I would want to hang out and that I would want to take my friends to.

AM: For those that have not come here, let our readers know what they can expect.

TT: I think the key word is an experience. We want guests to have an experience when they come here. We want there to be theater in the overall experience. When I say theater, people that come here equate that to the music that we have here on stage. The theater is really the whole dynamic of the room! When you walk through the room, of course you’ll see people that are on the stage – that’s part of the theater. But the way that our servers are trained and even the way that they pour their drinks at the table, the way that they climb up and down the ladders, the way that they crush ice from a 1920’s ice crusher – that’s all part of the theater and the choreography of the room.

AM: How many whiskeys do you have here?

TT: Well, that’s a great question and I can’t give you an accurate answer, but I would say around 1,200 – 1,500 unique expressions and that was a journey in and of itself. When I first opened, I thought 250 would be a respectable number. I wanted to have that amount and thought having that would be great. At the time, I thought that I knew a lot about whiskey and over time, I realized that I knew nothing about whiskey! As I started purchasing them, I got into conversations with those that were engaged and knew about the whiskeys and that’s when I went down the route of needing to get more indepth into the knowledge of the whskeys. Prior to working in hospitality, I was a creative director and I tend to be visually oriented – very right brained. So I traveled around a lot to learn about whiskeys and I went a fair amount to Scotland and just met with the distillers and saw how it was made. It really helped with my knowledge a lot. Coming back from these

trips, I would come with new whiskeys and 250, turned into 300, which turned into 400, and then 500. What I quickly realized was that once you became known for whiskey, you have a responsibility to guests to have all the new whiskey when it comes in. It wasn’t something that I had factored into my algorithm. The more people came in – I had an obligation. They would say, “oh you haven’t gotten the new release from Glenmorangie?” I’d say, “oh we have to get it.” Then we breached 1,000 and there was no turning back!

AM: Just looking at this room, it’s amazing to see all of these cabinets where people can store their own whiskey – tell us about this.

TT: The idea behind this – I call it Bottle Keep. Before moving to NYC I lived in Hawaii and when I was there, I was into surfing a lot and a lot of my buddies were Japanese. We would travel to Japan quite a few times and I was younger then and we would go to this nightclub district known as Roppongi. I remember that it was such a cool concept that they had these bottles that were stored. At the time I just thought it was really cool and it must have stuck in my longterm memory. So when I opened this, I thought that having been in the nightclub business that I understood Bottle Service. Bottle Service wasn’t something that I wanted to do, but I thought if there was a way to take that concept and maturing it which made me think about my trips to Japan and I thought it would be cool. Also bottles look cool when they’re displayed and when you hit them with the light as you’re a visual person so you uplight them and they look stunning. Also, in NYC, space is a commodity and I wanted to incorporate the bottles into the architecture.

I allocated all this space for the bottles and it was a hard road initially because we had all this space. The first night we sold 3 with friends and family that purchased them. I was like, “wow we have

like 800 more to go before this place looks legit.” Over the years, it grew and now, we have more demand than supply. In the manager’s office, we have an actual room where we store extra bottles.

AM: What are your favorite go to whiskeys?

CC: Oh gosh. They change, but I think that anybody that knows whiskey – I mean I could throw it back to you and you’d probably have a hard time answering because it’s very situational.

Whiskey is based on the season, time of day, the mood – fortunately I have over 1,000 to choose from for my many moods. I will say that some of

my hands down favorites that I tend to revert back to are: Glendronach 18 as my go-to favorite. I love a good Bowmore – if I go with peat then I like to go with something that has a nice balance of Sherry to get that smoky sweet elements and because I’m American, I have to throw in a bourbon. I tend to like bourbon’s cask strength E.H. Taylor is a full proof whiskey. Bourbon – I love Michter’s, Buffalo Trace – some of the Buffalo Trace antique collections are always good. It’s not as affordable as it used to be.

AM: What cocktail do you suggest that our readers should make sure to ask for when they come by?

TT: The one that we’re drinking now is called our Smoking Old Fashioned. We talked earlier about being theatrical and this is one of those kinds of cocktails, but it’s not all fluff. The smoke that’s put in the cocktail – the phenols that are attached to the liquor it gives a residual smoke in the flavor. I like this cocktail because being a visual person, I say that the first drink is with the eyes, the second drink is with the nose and the third drink is with the mouth.

So this delivers on all three and when it comes across the room you see the smoke in it. You lift off the cap and it has that wow moment so that when people smell it they say, "wow what is that?" But it delivers on the final product because it happens to taste as good as it looks and as good as it smells.

AM: In terms of pairing whiskeys with various items offered on your menu, what do you suggest?

TT: It’s somewhat of a subjective question. I have been to a lot of tastings where they have paired items with things that people would not normally expect to pair with whiskey. For me, I like to pair cheese with whiskey. It has this creaminess and richness and it coats your mouth first. Having the alcohol interact with the viscosity in your mouth – it does something really special and brings out flavors that you normally wouldn’t expect. I will say that if I am drinking something really old and really fine, and I just want to focus on that, then I don’t want to complicate my palette at all. I don’t want to introduce other flavors in there. If it is something that is moderately priced sure I can experiment with it. But if someone is pouring me a 25-year or a 35-year whiskey – then I just want to enjoy every aspect of that from every subtle nuance. For me, a good whiskey is something that develops on your palette. A lot of people think that you have a sip of whiskey and that’s it. But if you really go in deep on the flavor of whiskey – it evolves – what initially hits

your mouth when the alcohol starts to burn off and new flavors will appear, grow and resonate on your palette. I think that’s why it’s such a great sipping drink. You take a sip and sit back and let it have its way across your palette and you just enjoy it.

AM: We know that The Flatiron Room is a great place to come to and with the holiday season upon us, what events can guests come to?

TT: The 4th quarter for us – the holiday season, we have a lot of guests that come in from out of town. Unfortunately, they see that we are closed for private events – it’s the season and many times we’re closed for that.

I always recommend that people call in advance to make sure that we are open. With that said, we do have some events that are open during this time where guests can come in and bring their friends and family from out of town so that they can get a taste of old New York. During Thanksgiving we had a great feast which was a prix-fixe dinner. On Christmas Day we have another event. For NYE, we’re throwing a great party and we have a tremendous band – Carte Blanche that will be performing live here. We have a number of great things taking place if you have guests that are in from out of town.

AM: Do you still do inspirational travel when you're looking for new whiskeys?

TT: Yes! It’s one of the best things about the job and getting inspired. I get to go to Scotland quite a bit when I’m over there meeting with people, the distillers, learning about new expressions when they come out. It’s funny because my knowledge base has developed so much and every year, I think that I know a decent amount about whiskey, but then the following year I look back and I think, “gosh I didn’t really know much.” Today if you asked me if I knew a bit about whiskey, I would confidently say yes. If we had

the same conversation next year, I’d probably look back and say, “oh wow I knew nothing.” But it’s fun and it’s a fun journey and I love learning as well as traveling and it works out.

AM: What are 3 things that you put in your carry-on when you’re traveling to make the flight easier, or to feel that you’re at home or when you’re relaxing after having copious whiskey tastes?

TT: Great! Headphones for sure, Melatonin is my go to because if I’m traveling to Scotland it tends to be an overnight flight and that gets me there.

Also a flask - they're always fun and of course when I come back, I tend to come back with one as well!

AM: You can’t have them get lonely!

Is there anything else that you would like to share with our readers to let them know about The Flatiron Room?

TT: If you haven’t experienced us yet, please come down and experience us!

I think it’s a unique experience especially if you’re a New Yorker and people love those New York Moments. If you haven’t checked out my other property, it’s called Fine & Rare (9 East 37th St NY, NY 10016) and I recommend going there to try that out as well. It’s a similar vibe that is a little more food focused, we also have a large dynamic selection of whiskey! @TheFlatironRoom @FineAndRareNYC @GoodNightGroup @TommyTardie We find out more about this incredible space from Head Bartender, Darron Foy. ATHLEISURE MAG: When did you know you wanted to be a bartender?

DARRON FOY: I think it’s when I came to NY. I bartended for 8 or 9 years be-

fore that in Scotland where I’m from. It was admittingly more for financial gain as I was studying at University and I needed extra cash. I very quickly fell in love with the kind of interaction that you can have with the public. It wasn’t so much about the drinks or the crafting of the cocktails. It was actually the interaction and the evolving communication that I had with the public that grasped my love. When I moved to NY, I just noticed that the bartenders in NY – it was cool and you felt like almost important when you are working behind the bar. It was your fortress. So, I really started to delve into cocktails.

As a Scotsman, we’re much more happy with a single dram, a gin and tonic or a vodka. But I started to notice very quickly with my background in music and in art that I really enjoyed crafting cocktails. So when I finally applied to come to The Flatiron Room, I had learned the NY basics of cocktails from the Manhattan, Sazeracs etc. I came here and I was immersed into the cocktails that we did at this bar. When I came to NY, I knew this was what I wanted to do to be in engaged with the public, to learn more and to educate. I wanted to perform and it’s a constant back and forth with the public.

AM: What is a shift like here?

DF: It can be anything. Tommy mentioned the word subjective in your interview a few times which I think is the perfect word to use when talking about the hospitality sector! We can have a beautifully nice relaxed night here with fantastic cocktails and great music. We can be slammed to the rafters. You can spend an entire evening not talking to your fellow bartender because you’re flying cocktails out.

It’s constantly changing and by being in this – it keeps you on your toes. No day is the same; therefore, you have to be prepared for whatever comes. You may have a great customer, you may have a slightly argumentative customer. You may spend 20 minutes making

a simple cocktail and they praise it to the heavens. So everyday in my opinion is a new day! I think again going back to the fact of why I like being a bartender. It’s not monotonous.

AM: What are your 3 favorite cocktails that we should have when we come to the The Flatiron Room?

DF: Normally when customers ask this, I do say whiskey as we have a fantastic collection and as a whiskey lover myself. We showcased the Smoking Old Fashioned – visually again, it’s just a fantastic cocktail. As Tommy said, you drink with your eyes and your senses and we’re trying to create a sensory enjoyment. I believe that Rye Old Fashioned with the Smoking Old Fashioned

is just being elevated. Your adding the savory wood tones with the Rye Old Fashioned itself and it becomes a lot more than a simple cocktail.

One that is on the menu right now that I crafted is called the Cardamom Blossom. I’m very proud of this cocktail.

It’s a link to my wife’s family and my Scottish background. It’s using cachaça, my wife’s family spent some years in Brazil and once I moved to NY we all met up finally. One of the first gifts that I got was a bottle of cachaça – I was very interested in the flavor. It has a sugar cane note and my wife’s brothers and cousins would make me Caipirinhas – a classic cocktail. I wanted to change it and I noticed that we never had a cachaça cocktail in the bar. So it's

a mix of blended scotch whiskey, cachaça, and using orgeat syrup which is an almond syrup which has a nice baking taste to it. We added lemon juice, bitters, some honey and adding cardamom. It’s an egg white cocktail that I love to make – I adore egg cocktails because I like the viscosity of it and the way it looks. But it’s also very light and very plain. I’m proud of it because I think that it is a very elegant drink.

Finally, I personally feel that a very well made Manhattan is such an easy cocktail to create and very easy to muck it up. One of the things that I like to do when I go to a new bar is to order a Manhattan or an Old Fashioned because I want to see how they make it. I’ve had Old Fashioned filled with chunks of orange, cherries and I just like to go back to the classics because to me, that’s not what it is. A well made Manhattan which I think in my opinion, we do well we do well here is just an elegant and standard classic cocktail.

AM: You just shared the Cardamom Blossom that you crafted. How do you go about obtaining inspirations for creating other drinks?

DF: I think that that goes back to communication. Talking with the public, your fellow bartenders and servers. I have a music and artistic background so I feel that I have been creating from the second I could see over the stove, my mother in Scotland had me cooking. I love to cook and I love creating things. I think that I have that artistic ability where I take great pleasure in creating things. I think that people tend to be cautious when trying new things and I hope that people realize that that’s not the way to be. You have to dive into trying new things. So a lot of my experience comes from bar diving with my wife and trying new things from receiving a new whiskey at the bar and smelling it and trying new flavors and what would work with it and it’s a constantly evolving process.

Communication is great and when you talk to fellow industry professionals and why they chose certain bitters or garnishes, it helps to evolve your own personal ability. Communication is key in terms of creating new cocktails.

AM: So for the people who want to make whiskey cocktails at home, what are the things that they should have on hand as many may be a bit hesitant to do this at home?

DF: First of all having the correct tools – strainers, cocktail shakers and stirrers.

Even things like good ice. You go back to the very basics when you’re crafting a cocktail. If you’re using broken up ice and it’s breaking into the cocktail, it’s diluting it too much. If you’re wanting to present it a certain way, are you using crushed ice, blazened ice, ice rocks? In terms of experimenting, you know your own palette – again maybe step away from that. If you know that you like a certain flavor and you know you can craft a good cocktail, why not remove that entirely and try something new. You might not like it, but it may open your eyes and head to more ideas and more experimentation. I think good mixers, good bitters can help the process and having a variety of good scotches, whiskeys, ryes, and bourbons etc all promote different flavors and therefore reacts with the palette differently. I love the classics such as the Angostura Bitters and the Peychaud’s Bitters. I mean, 20 years ago especially when it came to Angostura, any recipe that required a bitter would come from this brand! Nowadays, we have a fantastic array of companies, different bitters – the Fee Brothers have a fantastic range with Cherry Blossom, Aztec Chocolate, Almond Bitters and really amazing flavors. You have to experiment! You have to try these things and it’s the same as cooking. You’re not going to know unless you try. So good tills, proper ice and an open mind. You have to go in there with no prejudice and try something

new. You may fail, but just pick yourself up and try it again. You can tweak it here and there and then become more confident in your ability. Once that confident grows, it’s easier for you to continue to experiment.

AM: You’re here working with so many different people that come to The Flatiron Room and being so creative. What do you do to take time for yourself when you’re not here?

DF: My wife and I are big foodies.

We’re here in NY, we live in Brooklyn and where I live, we have German Beer and where I live, we have German Beer Halls, Japanese joints, I have everything there. We tend to try to find new places for food. I experiment quite a lot on my wife, she’s my biggest critic. I ask her about the cocktails if they are too strong or too sweet. When it comes to down time, it’s probably walking my dog. He’s a little pain, but I do love the little guy.

Generally, just relaxing because you’re in a high strung environment. So you need to take time to recharge and I laugh at this, but as bartenders, our time off tends to be in bars because that is where we are comfortable. Even in the house, my wife laughs because she says that I’m stir crazy if I’m sitting down for more than 20 minutes not doing something and I will head to the bar. Maybe it’s the Scottish in me that is more comfortable sitting in a place with alcohol around me, but I feel that bartenders are hermits, we like what we like. We try new things but we gravitate back to the bars that we like.

I mean I do go to the gym from time to time but – good food, good drink and just generally recharging your batteries so that you can come back and do your job which is important! @TheLiquidArtist

Hear The Flatiron Room's Owner/ Restaurateur Tommy Tardie and Head Bartender, Darron Foy on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops.

You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

SOMETHING YOU SHOULD

LET THERE BE LIGHT with Vello V

D KNOW

Vikhaus

We sat down with Vello Vikhaus, a pioneer Visual Music Artist whose work has been seen in some of the biggest concerts, festivals, music videos, nightclubs and events around the world. We wanted to find out about the beginning of his career, how he collaborates with artists and projects that he's currently working on.

ATHLEISURE MAG: You've been producing, directing and performing immersive visual arts for DJs, bands, festivals, venues and brands for over 20 years, tell us about your journey in becoming a Visual Music Artist.

VELLO VIKHAUS: My journey to become a "Visual Music Artist" started early on with my love for the arts. I got a lot of support and encouragement from my mother and grandfather. My grandfather gave me his VHS porta pack camera, and that is when I really fell in love with video as a medium. Around 1986, I spent many a summer evening manipulating video feedback mix tapes. I would then take the finished works to house parties and take over the home TV system for "testing" party attendees for their visual and physical reactions to the abstract works, live.

I graduated from the School of The Art Institute of Chicago in 1995 with a BFA, with focus on Art & Technology studies. During my school years I participated heavily in early electronic dance music events in the midwest area, performing and creating imagery to the music with a visual arts collective called OVT Visuals.

This was a seminal time which I fell in love with creating visual artwork to music, and performing visual works live to music. My journey has involved continually and technically evolving by learning from mistakes as much as you can each time.

AM: What are some of your key influences for your love of music, art, technology and live performance?

VV: I see more amazing work than ever now on social media platforms like Instagram, Facebook, Behance and Pinterest.

So much fun! Derivative has been a strong influence over the years as both a software platform and a community of like minded artists. I also really enjoy Siggraph, Live Design International, Mutek, Ars Electronica, Art Basel Miami and Art Chicago. I adore walking museums and historic sights which I always find inspiring. Love Blue Man Group.

AM: What were the early days like with V Squared Labs, how did you keep up with the fast-pace of a multitude of projects ranging from top artist tours and festivals, music videos, Grammy award and Red Bull parties, industry events, and more.

VV: In the early days, V Squared Labs was a small, wild boutique studio that ran undercover in an unassuming house in North Hollywood, Los Angeles. The key to keeping up with a diverse array of projects has always been the ability to remain nimble. Staffing up, collaborating, outsourcing, experimenting. The early days seem dreamy now, where you remember the outcome but forget some of the wild perilous situations. I've had the opportunity to work with so many different amazing artists over the years now, it is very humbling.

I am genuinely thankful for the chances I have received.

AM: Tell us about the OG Vegas days, like creating Paul Oakenfold's immersive residency at Rain in the Palms. It not only had DJ and multi-screen VJ components, but also choreographed dancers and a fully embracing experience that was truly groundbreaking!

VV: The Oakenfold Residency really paved the way for the current Las Vegas EDM mega DJ residencies, and proved the Vegas market could go electronic. Thinking about this experience now makes it seem so primitive technologically.

AM: You've produced and live VJ'd an

array of electronic dance Festival stages, sets and tours. What does it take to put that together, what are some of the highlight stories from live VJ'ing festivals and engaging with audiences over the years?'

VV: One of my favorite stories would be when I was at the premiere of the Infected Mushroom Fungus Among Us Tour at Avalon Hollywood.

I remember being completely exhausted after loading out and hanging outside on the street waiting for our gear to complete load out.

While waiting, I overheard two guys talking while grabbing a late night street dog. They were talking about how it was amazing that the spheres actually moved up and down and wondering what type of hydraulics etc must have been used. Both guys definitely had consumed a few beers and other substances. I leaned over and told them that the pods never actually moved and that is what projection mapping does. They looked at each other, both completely in awe and said wooooaaaaahhhhhhhh.

AM: You have also worked with a wide range of iconic bands like Red Hot Chili Peppers and The Police, Beyonce and hip-hop legends like Jay-Z to produce highly-emotive visuals for concert shows and tours. What differences have you encountered between EDM sets/ festivals and shows with diverse rock and rap anthems that can command crowd spirit and flow - where it is much about the respective songs and music, as well as the artists and the show.

VV: Overall music artists have very demanding schedules and require a lot of focused attention on tight timetables.

For iconic bands, visual works are typically finely crafted per track in collaboration with various art directors, managers and client interests.

EDM Music festivals for me, depending on the scenario have always been a place to experiment and improvise live as a VJ. Less scripted, more in the mix. Even if it is just the opening set, the one thing most common between EDM / concert experience is the tangible energy we dance and perform to created by the music and visual expressions. Both iconic bands and EDM festivals now are getting to be more scripted and operating on similar production quality levels.

AM: When you’re creating your projects with artists, what is that process like especially when it’s for large scale shows?

VV: Our process for large scale shows follows similar structure each time whether it involves music artists, brands or agencies. We explore, concept, design, build and execute.

AM: What are some of the tools that you've used, created and mashed-up to pioneer your visual revolution through the years in multimedia content production and interactive artist-fan engagement - from animation to projection mapping to live video mixing?

VV: One of my favorite early visual DJ tools was the Panasonic MX-50 switcher. I also really loved mixing DVD's on the SVM-1000 with Pioneer DVJ-1000 turntables. We currently use Disguise, Resolume, TouchDesigner 099, Notch, Cinema 4D, Rhino, Vectorworks, Adobe Creative Suite and Unity for our production tool suite.

AM: What are some of your favorite projects you've worked on?

VV: Amon Tobin ISAM is still one of my favorite projects of all time. It represented the beginning of so many journeys.

AM: In yet another realm, how did digital native and gaming culture lead you

to produce battle stage environments and projection mapping for the vibrant e-sports culture, with projects such as Starcraft 2 Stage?

VV: Even though I actually play Starcraft and Starcraft 2, it had never occurred to me that I would ever help create the SC2 stage and experience for Blizzcon.

It was just good luck and a most excellent colleague referring our services, combined with a few good ideas delivered at the right time that lead to Blizzard Entertainment. My experience with gaming definitely helped me push the envelope for tight integration of in game data and statistics/APM usage to influence real time animations on the 3D set piece.

AM: What are some attractive benefits and particular challenges when building immersive environments and surfaces for nightclubs and lounges venues versus festival stages or tour show visuals?

VV: Festivals come up and down and have a very short lifespan. This is attractive and typically have a much shorter turn around. You program for what is right in front of you, and it vanishes before you know it. With permanent installations you are designing something to last, that is constrained inside an existing architectural perimeter. Permanent installations require a much higher level of finish and involve integrating more disciplines.

AM: What are some of the venues you've designed that our audience may have had the pleasure to enjoy and engage with?

VV: V Squared (now Xite Labs) has designed custom TouchDesigner video systems, staffed VJ residencies, created visual sculptures, domes and content for clubs like Kiss Kiss in Atlantic City, Project Club LA, The Heineken Dome @ Coachella, Oustisde Lands, Pitchfork, Marquee Las Vegas, Drai's

Las Vegas, Rain, Rok Vegas, Parq, Sound Nightclub and X Nightclub.

AM: We were excited to see the announcement of XiteLabs, wow!! Tell us how it was to produce and run the very first event - a live immersive experience finale for the Los Angeles Philharmonic's 100th anniversary at the Hollywood Bowl. What are some other projects we can learn about from XiteLabs thus far and/or you can mention are in the works?

VV: This has been the first year of official business for Xitelabs. Running the LA Phil show was like standing on a high dive and jumping off once the show started. A long climb up for an exhilarating result.

Other project...... our biggest project ever....

Inauguration of The Diriyah Gate Project. Saudi Arabia.

We just wrapped this project having worked on it for about 1 year, with the show completing Nov 20th. Here is a photo. This is definitely one of the world's largest 3D projection mappings which used over 200 projectors.

We also created a massive carbon fiber 50ft Falcon. This was the central character of the performance, and the national bird of Saudi Arabia.

AM: Who are three people that you've yet to work with but feel it would be a dream to work together?

VV: I would love to collaborate with Philip Glass on an immersive environmental themed piece. Something about pollution and solutions to waste management. If I could rewind time Nam June Paik would be at the top of my dream list to meet/collaborate with.

AM: With everyone looking to next year and a full festival season ahead,

what shows or artists are you looking forward to that will take place next year?

VV: Looking forward to Ultra Music Festival Abu Dhabi. Should be an adventure. Also really looking forward to Bad Bunny's May 2020 show in Puerto Rico. Historic developments in the making.

AM: As someone who is always traveling, what are 3 items that you like to put in your carry on that make traveling and being on the go easier?

VV: Organic Dried Fruits, Tennis Ball, Back Knobber and my travel hoodie with an eye mask/neck pillow.

AM: It's almost 2020, reflecting back - how far do you feel the industry has come over the years and where would you like to see it develop in the near horizon in terms of music festivals, tours, club nightlife and brand/commercial campaign marketing.

VV: I think the industry has come a long way since the early days of electronic music rave events. I love festivals like Day for Night and Mutek that incorporate music and visual arts in a cohesive package. More of this please. @XiteLabs PHOTOS CREDITS | Xite Labs

ATHLEISURE LIST: NYC, Atlanta, Washington, D.C. & Nationwide

[SOLIDCORE]

should take! It is recommended that before taking any of the classes offered that you feel that you can hold a plank.

Founder/CEO Anne Mahlum embodies the tagline of [solidcore] which believes that we should, “create the strongest version of yourself.� [solidcore] launched in Washington, D.C. and became one of Michelle Obama's favorite workouts. Classes are 50 minutes and they focus on slow and controlled resistance training to break down your slow-twitch muscles as a full body method done on a megareformer. It's important to dig deep into muscle fibers while asking to keep your muscles to stay in constant tension to optimize your results. This is essential as science shows that this is the most effective way to create long lean muscle tone.

Standard Classes are great for beginners whether you're new to working out or this method. It gives you 50 minutes to get oriented to the [solidcore] workout as well as getting comfortable with the names of the workout.

Muscle Specific Classes are offered by arms+abs (this focuses on upper body and core based moves), guns+buns (lower and upper body focus) as well as core30 (this is for those that are focused on their core as well as having a focused method workout that is in 30 mins).

Tbere are three classes that you can select when considering which class you

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[SOLIDCORE]

There are also Private Sessions for one-on-one opportunities as well as Corporate Classes that can be booked separately.

Visit the website to see a location near you www.solidcore.co @SolidCore

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ATHLEISURE LIST: NYC

CAFFE NAPOLI + NAPOLI PASTRY CO When you make your way to Little Italy, we suggest that you make a plan to head to Caffe Napoli. This institution was established by Mama Anna Silvestri and family in 1972, Caffe Napoli introduced the sidewalk cafe in Little Italy. What started as a modest cafe matured into a full dining establishment catering to New Yorkers and tourists from all over the world.

a meal here, we suggest the Linguine (seafood over linguine), Veal Osso Buco (veal shank tenderized on the bone with a jus reduction with homemade Gnocchi on the side) and Lobster Ravioli (stuffed with ricotta and lobster in a pink sauce with asparagus and shrimp).

Clearly, you can’t leave without having one of their cannolis. They have 7 different types of cannolis that have been with them over the past 47 years (Classic, Chocolate, Half and Half, Strawberry, Chocolate Strawberry, Pistachio, and Cappuccino flavored). There are also seasonal ones based on what the season calls for such as Pumpkin for the fall and they even make them for special events! Also ther have a pink and blue for baby showers. In addition, Napoli Pastry has homemade

Napoli Pastry was created by Louis Fontana (who’s grandmother Mama Anna founded Caffe Napoli) to bring back what originally started Caffe Napoli - pastries and coffee. The pastry and dessert recipes have been passed down from 4 generations, satisfying customers from all over the world.

When it comes to 3 signature dishes that you should have when you have

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tiramisu and their chocolate mousse.

CAFFE NAPOLI + NAPOLI PASTRY CO 119 Hester St NY, NY 10013

Although we're near the end of the holiday season, as you think about Valentine's day, we suggest their Chocolate Strawberry Cannoli, Chocolate Covered Strawberries, and Strawberry Cheesecake.

www.caffenapolinyc.com www.napolipastry.com

If you're still thinking about what you'd like to eat over the holidays, they have an extensive menu and there are always specials. In addition, for your catering needs, visit the webiste as people like Antipasti Di Casa which has a little of everything cold cuts and cheese-wise. Pastas are always a favorite and people love our Spaghetti and Meatballs and our Lasagna.

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@caffenapolinyc @napoli_pastry

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f o t r A e h k T c a n S e th

FOR THE FLAVOR SEEKER We swung by TSISMIS NYC for dinner and enjoyed a number of savory dishes, cocktails and chill vibes only. Executive Chef Jappy Afzelius, took time to fine out more about this eclectic restaurant.

ATHLEISURE MAG: Tell us about your culinary background, where you trained and restaurants you worked in and a bit about TSISMIS NYC! CHEF JAPPY AFZELIUS: I'm Filipino born and I learned the fundamentals of French cooking under Alain Ducasse at Chez Allard Bistro in Paris and Benoit Bistro in New York. From there I worked at David Burke Fabrick and the Michelin Bib Gourmand Manila Social Club. Then, I went to Italy, studying the "Slow Food Movement", a grassroots organization devoted to preventing the disappearance of local food cultures and traditions, and in 2018 received my Master's in Food Culture and Communications from the University of Gastronomic Science in Piedmont, Italy. I traveled extensively throughout Europe as well as Japan to further discover global cuisines. At TSISMIS NYC, I deliver a unique menu developed in collaboration with the restaurant's owners and the culinary team, from home-grown recipes with influences from Spanish, Mediterranean and other Asian cuisines.

AM: How do you define the style of cooking that can be enjoyed here?

CHEF JA: Our style of cooking at TSISMIS NYC is eclectic. We use a lot of different techniques that I’ve learned throughout the years and also apply basic science like fermentation and pickling as well. We blend and balance a lot of different flavors together.

AM: What are 3 signature dishes that you suggest?

CHEF JA: The 3 signature dishes from TSISMIS NYC that your readers should know about our Kale Laing, Tinapa Croquetas

and Aligue Pasta. I feel that these 3 dishes are what represent TSISMIS NYC as a restaurant and they are crowd favorites as well.

AM: What are 3 signature cocktails that you suggest our readers should enjoy?

CHEF JA: Our cocktails are definitely a must try and the Pickle Pepper Punch, A la Bira and Tsismosa are our signature cocktails that guests love to pair with our food most often.

AM: With the holiday season in full swing, are there any special events or meals that we should keep on our radar?

CHEF JA: We just launched our Boodle Yan special, which I believe you'll enjoy: Boodle-Yan is a unique dining experience that showcases the rich culinary culture of the Philippines, combining a boodle fight’s military camp style of eating on long tables with the kamayan practice of eating with your hands. The traditional meal celebrates camaraderie and inspires festivity.

This Filipino feast will include a plethora of traditional items with creative touches including chicken, beef, pork, shrimp, fish, fresh vegetables, seasonal fruits and rice, artfully arranged across a bed of banana leaves. All items can be adjusted upon request to fit dietary restrictions and allergies.

To fully submerge in the cultural adventure, guests will dine without any utensils, using only their hands to eat the feast before them.

Boodle-Yan is available only on Sundays from 11am to 8pm through reservation only. There is a six person minimum to reserve. The experience is priced at $45 per person and includes a complimentary glass of sangria. @TSISMISNYC

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Stay connected and follow us across our social channels on @AthleisureMag!

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LUXURIOUS RENTAL RESIDENCES DESIGNED BY ROCKWELL GROUP 605 W 42ND STREET, NEW YORK, NY 10036 T. 212.588.0042 I #LIVEATSKY I LIVEATSKY.COM

HOTEL | TIMES SQUARE EDITON HOTEL 701 7th Ave NY, NY 10036 @TimesSquareEdition

The Times Square EDITION Hotel is created by hospitality icon Ian Schrager in partnership with Marriott International. Notably, this sophisticated and luxurious property also boasts a Michelin-starred chef, Chef John Fraser of 701 West. In addition, guests, travelers and staycationers will enjoy the Golden Age of Times Square with pristine, white and black spaces, greenery and zen which are juxtaposed against the energy and vibrancy that exists in the heart of midtown..

“The Times Square EDITION is an entirely new lens on Times Square. From and aerie above the hubbub below, you can engage, observe or withdraw. The hotel is an oasis of sophistication brought to you through the insight of the incomparable Ian Schrager, my friend and partner. There is simply nothing like it.” Arne Sorenson, President and CEO, Marriott International.

For entertainment, Brooklyn’s House of Yes team has created a high production theater and performance art experience with the property’s The Paradise Club. “Paradise Club is a place of aspiration...Invention and reinvention...A refuge to enjoy life and forget life and the perfect place to escape into fantasy.” Ian Schrager

RESTAURANT | QUALITY MEATS 57 W 58th St NY, NY 10019 @QualityMeats_

When we’re looking for a great steak experience, we make our way to Quality Branded’s flagship location of Quality Meats in NYC. Whether you’re enjoying a business dinner, drinks with friends or taking your family or significant other out, we always suggest having a meal here at this modern twist on American classic fare. Known for its industrial décor which evokes the look and feel of traditional butcher shops in NYC while mixing in warmwood, stainless steel and white marble.

Obviously, when coming to dine for either lunch or dinner, steak is always something that you should consider when you’re making selections off of the menu. We like starting our meal off with a selection of their oysters along with their Lobster Cocktail. In addition to having a great selection of meats, it’s also a fantastic place for seafood as well (we’re always oscilating between the Hangar Steak with Brandied Cherries, Roasted Lemon with Chicken Confit and East Coast Halibut). Making the meal a complete experience includes a selection of sides (Herb Roasted Potatoes, Buttered Edamame with Mint Salt and Yorkshire Creamed Spinach) that focus on a modern take on American classics while also having an extensive cocktail, spirits and wine list.

We suggest a Smoky Gimlet with every meal.

To ensure the optimal meal, their dessert selection is worth taking a few moments to check out as well. A decadent meal should conclude with their Salted Caramel S’more or a scoop of Pumpkin Chai!

GRAB A COCKTAIL ARMANI RISTORANTE 717 5th Ave NY, NY 10022 @ArmaniRestaurants TAKE IN THE VIEW THE VESSEL The Shops + Restaurants at Hudson Yards NY, NY 10001 @TheVesselNYC

WHAT TO DO NEARBY Whether you live here, are here for vacation or are in the city, we have a few places that you need to check out. With the holiday season being here, you’ll find a number of spots that you can pop in and out of. When you need additional places to add to your list we suggest that you start here to take in the vibe of the city.

SHOPPING LOUIS VUITTON 1 E 57th St NY, NY 10022 @LouisVuitton GRAB A BITE BLUEBIRD LONDON NYC The Shops at Columbus Circle 10 Columbus Circle NY, NY 10019 @BlueBirdLondon_NYC ESCAPE THE CITY CENTRAL PARK From 59th St - 110th St Between 5th Ave + Central Park West @CentralParkNYC

AIRPORT LOUNGE | VIRGIN ATLANTIC CLUBHOUSE - JFK Located beyond the TSA checkpoint in Concourse A and above boarding gates A4 + A5 in JFK @VirginAtlantic

Upon entering Virgin Atlantic’s Clubhouse in JFK, this uptown vibed lounge will allow you to take time before you board your flight with a number of amenities. Store your luggage and decide between spending time in their Wellness Spa for complimentary treatments, opting for a snooze in their relaxation pods or even taking a shower to refresh yourself - there are plenty of ways to pass the time comfortably. Of course, you can lounge and chat with fellow travelers, play some games or simply lounge at your discretion.

We also suggest that you take full advantage of their complimentary a la carte menu which includes their signature Clubhouse Burger and it wouldn’t be complete without enjoying a cocktail as well to enhance your experience.

VIRGIN ATLANTIC CLUBHOUSE

JFK TRAVEL TIP: The club is open 3.5 hours prior to departure time of Virgin Atlantic flights.

RESTAURANT Quality Meats

HOTEL

Times Square EDITION HOTEL

Central Park

Louis Vuitton, Bluebird London,

Armani Ristorante, The Vessel,

IN THE NEIGHBORHOOD

NO. 01

EDITION

BingelyBooks ery and unseen family archives, she shares the untold story of this dynasty that continues to thrive after four generations.

This story talks about the genesis of this brand, initital creations, its growth to its iconic 5th Avenue location, the Hope Diamond and a number of celebrities that have also contributed to this brand. It's also a book that honors the legacy of its founder, Louis Franรงois Cartier.

BREAD ON THE TABLE Ten Speed Press David Norman

THE CARTIERS

BALLANTINE BOOKS Francesca Catier Brickell Francesca Cartier Brickell is the great grandaughter of youngest brother of the the 3 Cartiers who created a jewelry empire that still carries coveted jewelry that is loved globally. With the use of imagAthleisureMag.com

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For those that are a fan of Austin bakery and the beer garden Easy Tiger, you'll enjoy this debut cookbook from David Norman. This book delves into looking at the bread traditions that take place throughout Europe as well as North America. Readers will learn about rye breads of France, saltless ciabattas of Italy and traditional Christmas loaves of Scandanavia. It also includes a number of menu ideas that incorporates homemade bread that can be in everyday meals.

As bread is something that can be used throughout the year, it's definitely a great way to add another element to breakfast, lunch and dinner!

David also shares traditional meals that can be enjoyed with breads that come from these Issue #48 | Dec 2019

it gives insight into the history of Mexican cuisine and how adding this kind of food to this diet is a great addition.

Readers will find that this cookbook showcases authentic and health conscious meals as opposed to Mexican American recipes that may have high-sugar and white flour foods that are meant to assist in convenience of cooking. This book also talks about the science behind this form of eating and why when followed correctly, that this works for your goals. This cookbook was made by Torie Borrelli, an integrative holistic nutritionist who used her Mexican heritage to create keto-friendly versions of this cuisine such as Salsa Bandera, Chicken Tortilla Soup, Goat Cheese Enchiladas, and Fish Tacos and Turmeric Caper Cauliflower. This is the first low-carb, anti-inflammatory, high-fat Mexican ketogenic cookbook that will allow you to enjoy the tastes, health, weight loss, and other benefits keto has to offer.

global destinations which adds an additional flare to each meal. A Swedish bread has a suggestion of dishes to compliment the meal for breakfast which includes: oysters with mignonette or country paĚ‚teĚ .

The imagery includes detailed instructions which is a great gift for bakers and enthusiasts alike.

THE MEXICAN KETO COOKBOOK Ten Speed Press Torie Borrelli

With a number of people embracing Keto within their diets, we wanted to share a book that will defintely add additional flavors to your meals. The Mexican Keto Cookbook has over 100 lowcarb, high-fat, antiinflammatory recipes.

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BingelyStreaming in love with a customer Guinever Beck, (Elizabeth Lail) who becomes his girlfriend. We begin to see his increased stalking behaviour as well as a number of things about his life to show that this is not his first time dancing with a deadly obsession. We also see how he interacts with her fher friends such as his relationship with Peach Salinger (Shay Mitchell).

We end the season realizing that his ex girlfriend Candace is alive and that he will be starting over in LA. We can't wait to do a proper binge of the second season during the holiday!

BLOODTIES Wondery Spotify

Netflix Original Series Season 2 Premiers 12.26.19

We love when we listen to one show and we're given a heads up about another. As we transitioned from Thanksgiving to Christmas, we found out about Wondery's scripted show, Blood Ties a True Crime podcast where we meet Eleonore and Michael Richland (played by Gillian Jacobs and Josh Gad) as they find out that they have just lost their parents while they were on the way to seeing them for a visit.

Like many, we became fans of the stalker/ thriller YOU which began on Lifetime for its first season and starting on Dec 26th will continue as a Netflix Original Series. If you've yet to see the first season or need a quick refresh - we've got you. We meet Joe Goldberg (Gossip Girl's Penn Badgley), an owner of a bookstore in NYC who falls

The death of their parents is amplified when they realize that their world is forever changed and that the secrets of their successful father will not only come to light but ruin his legacy. As a renowned cardiologst and health care magnate whose sun is also a

YOU

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Rachel Lindsay (who is also host of MTV's Ghosted) gives insight onto what's happening in the house.

If you have yet to listen to the show or missed the latest episode, Rachel sat down with Becca (The Bachelorette) to talk about their first thoughts on the contestants that are entering The Bachelor. They also shared who they thought would have a good run in the house, who may not be there too long, Hometown selections and who will win ultimately. They also wondered about whether last season's The Bachelorette Hannah Brown, will come back to the house as well!

This is a great show to enjoy while you wait for new episodes of The Bachelor and to see who Rachel will have on as a guest as the season continues! doctor, there is much at stake as they learn more about his life.

BACHELOR HAPPY HOUR Bachelor Nation | Wondery Spotify Readers know that each season we enjoy tweeting along with you and giving our theories of who is going to Hometowns and who will be the winner of the next Bachelor/Bachelorette. Starting Jan 6th, ABC's The Bachelor is back with Peter Weber.

This month, they have released this season's contestants so we can hit the ground running on this successful franchise.

This year, we're making sure that we listen to Bachelor Happy Hour, a podcast with Bachelor Nation and Wondery. Each week The Bachelorette's

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LAST MINUTE GUIDE 2019

FOR THE FOODIE

| BREVILLE NESPRESSO VertuoPlus Coffee and Espresso Machine; $131.16 amazon. com | CALVISIUS Lingotto Caviar(Pressed Caviar); $98 titaitalia.com |

| LE PARFAIT Super Terrines (1000mm) Set of 4; $44.90 leparfait.us | BAGGU Net Bag; $46 bando.com |

| JACOBSEN SALT CO. Vial Set of 6; $27.96 williams-sonoma.com | L A ST M I N U T E G U I D E 2 019

| Champagne André Jacquardt Brut Experiencé 1er Cru Blanc de Blancs; $99.99 taubfamilyselections. com | BEES KNEES Spicy Honey; $14 surlatable.com |

FOR THE SPORTS ENTHUSIAST

| BACKLASH Fit Smart Yoga Mat; $89.95 backlashfit.com | SKY TRAK Launch Monitor and Golf Simulator; $1695 topshelfgolf.com |

| OUTDOOR VOICES; $135 outdoorvoices. com |

| NINTENDO Ring Fit Adventure for Nintendo Switch; $79.99 nintendo.com | PARAJUMPERS Ham Backpack; $260 parajumpers.it |

| COLUMBIA Winter Blur Beanie; $26.25 columbia. com | LEVEL SELECT CBD Sports Roll On $39.99 selectmylevel.com | L A ST M I N U T E G U I D E 2 019

FOR THE CONNECTED

| MEURAL CANVAS Smart Digital Frame; $445 amazon.com | MICROSOFTSurface Laptop 3; $799 microsoft.com |

| STOW Leather Tech Case; $585 stowlondon.co.uk | URBANEARS Stammen Multiroom Wireless Speakers; $200.01 secondipity.com |

| WESTERN DIGITAL G-Drive Mobile USB-C G-Technology 2TB; $94.95 westerndigital.com | L A ST M I N U T E G U I D E 2 019

| BANG & OLUFSEN Beoplay H9i Wireless Bluetooth Headphones; $499 bangolufsen.com | MOLEKULE Air Mini; $349 molekule.com |

FOR THE VANITY

| CTZN COSMETICS Pro Kit; $495 ctzncosmetics.com | LA MER The Treatment Lotion; $110 cremedelamer.com |

| DAILY DOSE Miracle Moisture Spray Leave in Conditioner; $17.99 amazon.com |

| CLARISONIC Mis Smart Re-energized + Hydrated Skincare Set; $169 clarisonic.com | MOOD EDITING COSMETICS Mini ME Lipstick Limited Edition Set in Yes We Can Have it All; $25 mood-editingcosmetics.com |

| ARTIS Elite Rose Gold Palm Makeup Brush; $60 artisbrush com | MAMONDE Hand Cream; $12 us.mamonde.com | L A ST M I N U T E G U I D E 2 019

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Issue #48 | Dec 2019