ATHLEISURE MAG #87 MAR ISSUE

PHOTO CREDIT | SERGEY SHMIDT

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Path to Set Tetiana Gaidar

We caught up with choreographer, dancer, tactical trainer and actress Tetiana Gaidar who talks about how learning an array of skill sets, and her passion for David Duchovney, in the X-Files would eventually led her to working with Keanu Reeves in John Wick 4.

This month, we're kicking off our transition into the Spring! It's always an exciting time to find more reasons to be out and about with friends, travel to new destinations and to have the best meals at new and treasured restaurants. When it comes to the culinary industry, there have been a number of luminaries that elevated this space and showcase how they interpret and infuse their passion in this field.

Our March cover is an innovator and trailblazer in this field. We're pleased to have 4 x James Beard Award winner, Emmy nominated, Las Vegas Food & WIne Festival's 2022 Chef of the Year, restaurateur, entrepreneur, food advocate. best-selling author, philanthropist, and Host/TV personality, Chef Todd English. We enjoyed eating at his restaurant Olives, here in NY back in the 2000s as well as eating at his restaurants in Las Vegas.

His passion for his love of cooking rustic Mediteranean, creating an immersive ambience when you're at his establishments and having that Todd English aesthetic when you're at his properties is something that we enjoy. He has blown our collective minds, palettes and senses with such utter delights over the years - with so much more coming!

We caught up with Chef Todd to talk about his culinary background, how he got in and navigated the industry, providing insight into what it meant to be in the indsustry when there weren't the resources that we have access today, English Hospitality Group (its portfolio includes Olives, Figs, The Pepper Club, Bluezoo at Walt Disney World Dolphin Resort, The English Hotel to name a few), an array of projects, luxury in hospitality, cannabis and food advocacy. In this interview, we get an inside look on how he approaches food, the state of food and the power of relevancy as a brand.

ATHLEISURE MAG: It is such an honor to be able to talk with you and to you have you as this month’s cover of Athleisure Mag. We used to go to Olives here in NY

quite a bit, it was definitely our hangout spot! So to be able to have you and to talk about your background, all the things that you have been involved in and what you're working on is a great moment. It’s been inspiring to see what you have done in the culinary scene and how you have pushed boundaries.

CHEF TODD ENGLISH: Well thank you very much and the honor is mine as well. Thank you for being a patron of mine over the years and we will have to continue that down the road with all of the new stuff that’s going on.

AM: I know I saw that you are doing a lot of amazing things that’s coming down the pipeline, we definitely want to check out your restaurants. For me personally, when I first came to NY in 2002, you kind of showed me what being a Celebrity Chef was like in terms of having the restaurants, having the programs that you were on, the cookware, cookbooks and so on. It’s really interesting to see where the industry has gone and how you continue to do these really amazing things.

CHEF TE: Yeah, it’s fascinating you know? I was talking to somebody else yesterday and it’s somebody that I actually cooked with who was one of the first people that I worked with when I got my amazing cooking jobs when I got out of culinary school. It was in 1980!

AM: I was 1 year old then ha!

CHEF TE: Haha it’s crazy where the world has gone as far as in the cuisine. There was no Food Network at that time, there was no Internet, there was no Instagram. I remember that when you wanted to learn something about cooking, you went to the library for culinary or you went and read a book or that was pretty much it! There was no Internet or Google!

AM: Versus now, where everything is

so much at your fingertips. This issue marks our 87th, and when we first started, food has always been a big category for us in our coverage, you were always someone we'd love from the beginning to have share your story. So to be chatting with you now 7 years later with all of this comingi up is a thrill for the Athleisure Mag team.

CHEF TE: Well thank you and that’s so cool. I will first and foremost say that I still really love what I do. I’m always working on different categories of things that interest me. My sons, Oliver and Simon, they did a documentary called Feeding Tomorrow that just won a bunch of awards at the LA film documentary and they were just invited to Sundance. It talks about sustainability, regenerative soils and etc. etc. and all of the things that we’re starting to pay attention to here. So I have been working with one of my cool – because I have gotten into working with cannabis as well mostly from medicinal standpoints from my sister way back when it wasn’t legal.

So having to work through this all these years I found that there all sorts of interesting things that are coming out of that whether it’s the hydroponics (editors note: hydroponics is the technique of growing plants using a waterbased nutrient solution rather than soil) and the way that they grow it and etc. Now, we’re learning to do that and I’m working with one of my good friends who has one of the leading hydroponic companies in North America, not to mention the world. I was talking to them about sustainability, hydroponics and how we’ve been working on a project to make wine and to do it in a hydroponic way and wild stuff like that.

So, I’m always interested in what is the future. I worked in Dubai with the Museum of the Future on a project there. What is the future of food, how are we going to provide food for 10 billion people in 20, 25 years or whatever that number is going to be? How do we produce healthier food that’s not full of GMOs. One of my first cookbooks was Alice Waters' cookbook,

Chez Panisse and her dedication to local farms and obviously, being in California that was a lot easier than when I was in Massachusetts at the time. I mean, we went local, but in the summer. I would buy exotic seeds, sometimes legal and sometimes not, but we would buy stuff from all over that was not being grown and so it was fun. To me, that’s the beauty of what we do. Not to get sidetracked, but that’s what I do and why I love it.

AM: Well that’s the thing that I have seen about the different projects that you have been involved in. You continue to trailblaze and really dig deep into these areas. I find it fascinating!

When did you first fall in love with food?

CHEF TE: Well, if you ask my mother, my mother tells a story where I grew up part of my life in Georgia and I was 8 or 9 years old and I wanted to figure out how to make ice cream. Again, there’s no Internet, so we went and bought a White Mountain hand churned ice cream machine. I figured it out, once again, it was a hot August day in Atlanta. We went to the Farmer’s Market and I bought a bunch of peaches and I made Georgia Peach Ice Cream!

AM: Wow!

CHEF TE: I was so young and it was handmade! There was no Food Network. My family were pretty good cooks, but where the hell that came from, I had no idea!

AM: That is crazy and it takes a long time to! We used to have one as a kid that had salt in the tumbler and you had to keep churning it and churning it and my dad loved doing it. It was great ice cream, but as a kid, I was like, “can’t we just buy it out of the tub?”

CHEF TE: It’s definitely a real labor of love.

AM: Exactly.

CHEF TE: It’s worth it in the end when it comes out of there and it’s delicious and the Georgia peaches were super ripe.

AM: At what point did you realize that your passion for food and you’re love for it would be a career path that you wanted to take?

CHEF TE: You have to remember that when I got out of the Culinary Institute of America, it was 1982 and I started working in French restaurants, then Italian and I ended up going to Europe and cooking just because I had just met with someone who said, “here, I will give you a letter,” it was Tony May (founder of San Domenico NY, SD26, Palio) – I don’t know if you know, but Sirio Maccioni (Le Cirque), Tony May, they were the super Tuscan guys that came over from Italy and opened restaurants in NY. Tony May had a restaurant called San Domenico and he was a wonderful mentor to me because again in those days, I went over in the 80s and knocked on someone’s door and said, “can I have a job?” with a letter in my hand! They ended up giving me a job and one thing led to another and I worked in Italy and it was the 80s. I don’t know, there was something about it - it was amazing. You’d go to the markets to cook, you’d make fresh bread, fresh pasta and you did all those great things and that’s what I did. The same with the French, you’d make sauces and I think that that’s one of the things that I was most fascinated by – learning about flavors, learning about extractions of flavors, sauces, technique and there’s nothing easy about it! It’s 14 hour days and I was also going to school. So, I’d go to French school, bakeries and it was pretty crazy.

AM: I didn’t even think about that. That’s crazy so you must have slept for 4 or 5 hours in a day, but you were either training or working.

CHEF TE: Pretty much!

AM: Wow!

CHEF TE: Luckily, I was born with a lot of energy. I was also studying music, I love music – I was studying the classical guitar at the NY Guitar Institute in NY. So I would go home and practice guitar and classical guitar is a lot of practice. It was fun!

AM: Who were some of the people that you trained under when you were coming up?

CHEF TE: In NY, it was Jean-Jacques Rachou at La Côte Basque and he was like a papa to me he was very very encouraging to young American chefs although he was still an old school chef where you really didn’t want to mess up, let’s put it that way. So that’s the old school. He would invite me in and he was from Toulouse and they are famous for their cassoulet. I would have these obsessions with certain types of food. So cassoulet, he found out that I wanted to know more about it and he brought me in early and he came in early and he taught me cassoulet. To this day, I still think that I make the best cassoulet - learning from Jean-Jacques Rachou. Then he also spent a lot of time in Provence and he talked about Bouillabaisse and I was obsessed with it. I did a whole thing on Martha Stewart when she had me on and we went through the whole process. You can Google it –it’s crazy!

AM: I remember that!

CHEF TE: She didn’t want to skip one step!

I guess I try to teach the glamor of this which is interesting how it has obviously become so glamorous. You have Food Network, Instagram stars, TikTok stars that do food. I watch all of these Instagrams where you have these people and they just go out and cook food and they have millions of followers. It’s wild! I think it’s great! With my chefs when we

have menu writing sessions, I tell them to go out and find me your 10 top Instagram moments on food and bring those to the table because I want to see the perspective of everybody out there. Everyone follows different people, what are people eating, what makes them excited? What is the entertainment of food now? That’s something where I think that you have to stay modern and to keep your finger on the pulse to see what’s out there and I’m constantly always out there researching that and we try to always stay ahead of the curve. It’s not easy because it moves so fast now.

AM: Exactly!

CHEF TE: I think it’s great. I think it’s wonderful what’s going on and I’m very encouraged. The only thing that concerns me is the cost of goods. We need to figure that out and do better because at some point, where is luxury defined? I have always felt like food is our greatest democracy.

AM: Yup.

CHEF TE: If we don’t continue to look at our democracy of food, we are not going to and you know – when I go to Italy, food is very reasonable in most cases and in most restaurants. You can pretty much have the most incredible pasta in the world that you could ever have for not a lot of money. I find that is something that is concerning. I feel that we can grow more vegetables nearby or on our own gardens and let's do things that aren’t going to be so prohibitive as far as what we eat. That is one of the things that is so important to me. It really really bothers me that the biggest aisle in a big grocery store in a big chain one, not like a Whole Foods, is the cookie aisle and the sugary aisle! It’s disgusting!

AM: Absolutely, the sodas!

CHEF TE: Yes. Sugar pumped up foods that people eat. It’s just, what? Unfortunately, a lot of bad things are happening

out of that from diabetes, obesity, etc. I find that I always like the 5 or 10lbs that I lose when I go to Italy because you’re just eating good food. How did all these allergies come about? Being allergic to celiac and these other things. Maybe they have always been there, but why is it worse than ever?

No one ever really wants to admit it, but it’s the way that we process food.

AM: Absolutely.

CHEF TE: It’s pretty simple and yet Big Agra and the government are not going to ever admit it –

AM: That’s their bread and butter.

CHEF TE: That’s their bread and butter. It’s how they make their money, no pun intended. I think that there’s a much bigger awareness out there for sure and that’s what my sons are doing and I think that that’s why their docu is getting so much attention because it’s actually calling out these people. Not necessarily by name, but it’s saying that we have 50 years and we won’t have any more soil that has the nutrients that we need etc. etc.

AM: But that is a big part of it. As I said earlier, I’m originally from the Midwest. Although I was from a large city, we would talk about soil, supporting local farms as opposed to factory farms that were moving in and you grew up knowing about food sourcing and the importance of being able to know about the environment and how your food supply was affected. There are a lot of people walking around not understanding that the labels on their food don’t really say all the things to say and so you could be eating things that are contributing to an allergy or other underlining particular conditions.

CHEF TE: I don’t even know if we know!

AM: Yeah!

CHEF TE: I think that it has gotten to the point, and I preface this by saying that I don’t think that it is everyone’s intention to do this, there are those people who do have these intentions. It’s troublesome!

AM: Exactly! When did you realize that you wanted to own your own restaurants and what was that point that you said that this was something that you wanted to take on? Did you think it would be as large as it is today?

CHEF TE: Not at all. No, no, no. I was working at a job, that I was like, oh ok. I had been there for a while and being a little bit wild I guess I could put it and feeling like I wanted to prove something else and my ex-wife and I had a baby die at birth in 1986 and it was shocking, I was young and 25 years old. I was like, ok well what is the meaning of life? Trying to get a different perspective and at 25, you think you’re really old.

AM: This is true!

CHEF TE: We had a baby and it was very traumatic and it was a very complicated process. So I had to make the decision on whether we were going to try to save her from a very – what would have been a very terrible existence from what we were told.

Anyway, so I remember sitting there on a mountain top looking out over the valley and I went out on a journey through Italy and I’m by the ocean and I go, “you know what? It’s time to do my own thing.” I ended up leaving the job, I didn’t have anything set up. I did a little catering here and there with the clients that we knew about. Long story short, we opened the restaurant and never looked back!

AM: That’s amazing!

CHEF TE: Yeah, it was the original Olives and we did 50 people I think the first night, 100 people the next night and then there was a line around the corner for 16 years.

AM: Tell me about English Hospitality Group and the brands that make up this portfolio?

CHEF TE: Yeah, yeah, I mean that’s – it’s really about us – I mean incorporating my family, incorporating what I think that the business is very much about not just the food, but the whole hospitality world that we’re in. Hospitality to me, I like to have a good time and have people over as I’m more than just the food. It’s a whole ambiance.

AM: As someone who has had a number of different restaurants, how do you go about deciding which one it will be, what location you want to take on as it seems like it would be a strategic situation when you’re thinking about this.

CHEF TE: Right. I don’t know I just kind of like exploring a lot of different things. I look at it like, I like music in the same way. I love exploring different types and genres of music and I find that it’s really the same kind of thing. It is the same thing – to me. Truly, the food end and the music are the most when it comes to emotions, energy and synergy – all of those kinds of things. I think that when you put on a song that you can listen to, it reminds you of something or whatever that moment may be in your life as well as aromas or something that you might eat – it evokes the same kind of things. So that’s why I like to explore different genres of things and it’s kind of one of the most exciting things and why I love what I do!

AM: Why did you want to open The English Hotel. It looks stunning in the pictures.

CHEF TE: Haha – thank you! For all the same reasons!

AM: I thought that you would say that! How do you define the Todd English aesthetic?

CHEF TE: It’s pretty simple. I don’t like

for it to be too complicated or uptight. It’s come in and have a good time, let your hair down, be in the moment. That’s what I try to evoke and it’s like those are the special memories that will hopefully come out of it. It’s those simplest things that are the fondest memories.

AM: Pappas Taverna, what can you tell me about this? It seems like a very exciting project and I know you’re working with Stratis Morfogen (Jue Lan Club, Brooklyn Chop House Steakhouse, Philippe Chow) on this.

CHEF TE: That has been a great project. I’ve spent a lot of time in Greece over the years and I have always loved and have a lot of really great Greek friends. I have spent a lot of time traveling the country and enjoyed the amazing food. So it’s been a great project to work on and what I want to do, I call it Greek Unplugged and I have been working on a couple of other projects that the English Hospitality Group is working on with that and actually, exploring Greece as an outlet for us to do something in Mykonos over the summer as a pop up.

chords. Food is the same thing, it's how you mix it up, you know? What’s your interpretation of it, how you change the notes or the ingredients around it just a little bit to make it something that is unique to you and makes your own song. So that’s how I kind of always look at it.

AM: Very cool. Are there other projects coming up that are here in NY?

CHEF TE: Yeah! I’m working on doing my sort of revised version of Figs which I opened up 30 years ago. I’m very excited about that. I think that pizza is having its moment again. I’m very excited to dabble back into that. With Figs, it’s always been over the years, Lobster and Corn Pizza, Peking Duck Pizzas, Foie Gras and Confit Duck Pizza! We’ve always pushed those limits and taken it out of the tradition and that was always happening in the beginning. So my outlook on food is the same way. I always say that it’s common things and uncommon ways. When I do cooking seminars or classes and I’ll say, well you know, let’s look at this for a second here. As an example, we all have a beautiful Hen of the Woods Oyster – Oyster Mushrooms, there’s 10 of us at the table and we’re all going to make our own version of whatever this is, but it’s the one ingredient. How does one take that ingredient and how do we make it special? How do you make it different or is it just the technique? How do you grow? So that is always what I am looking at.

AM: I love how you get into different kinds of details and how you challenge yourself basically. Looking at something in a different way, taking that same item and having various variations out of it. I think that that is very interesting.

AM: Oh wow!

CHEF TE: It’s like you can create songs out of 3 notes like The Beatles have done. A lot of great rock songs are only 3 or 4

CHEF TE: Well, it certainly is what it is. You have to challenge yourself every day. You don’t have to, but I believe that’s what keeps me coming back. We

"I mean incorporating my family ... the business is very much about not just the food, but the whole hospitality world that we’re in. Hospitality to me, I like to have a good time and have people over as I’m more than just the food. It’s a whole ambiance."

always say in the business that you’re only as good as your last dish, but in retrospective, that is true! Life changes and things move on. I don’t cook things that we used to cook when I first started cooking you know? Veal kidneys – have you ever eaten them?

AM: Um no, I don’t think so.

CHEF TE: Right? You’re the generation

what about sweetbreads?

AM: No, I’m not a sweetbread person, no.

CHEF TE: What about brain?

AM: No just no! I had sweetbread once I believe – but still no.

CHEF TE: See, if I made it for you and you were sitting at my table, you may go, “eww gross” or you may go, "I have no idea!"

AM: Right!

CHEF TE: Yeah, because I’m the generation that if you kill an animal, you eat it head to toe. Early on in my career, that’s what you did and not so much anymore. I would seek small farms with lamb that they would raise like I would see in Rome. They would be 35lbs and you would roast it and it would be the most delicious thing that you ever ate in your life. That appreciation for killing an animal, one of the things that I have always loved about my roots in the Mediterranean diet is not only are they finding that it is actually one of the healthiest ways to eat and live, only 20% of the diet is protein, meat or fish. Again, that’s very localized and eaten head to toe whether it’s rabbit, lamb or something that’s freshly caught that day, It’s a highly based vegetable diet and also very legume oriented. So that’s where a lot of the protein comes from. Again, I’m not getting on my stumping stool here, but it’s something that I believe in and I believe in it in a sense of eating it for animals as well.

AM: I can appreciate that, but I will pass on the sweetbreads.

You have a private restaurant at the Bentley Residences.

CHEF TE: Yes!

AM: It sounds amazing. Can you tell me about that and why did you want to be part of that?

CHEF TE: You know what it’s going to end up being? First of all, I like the idea of – it doesn’t have to be that the food is exclusive or the exclusivity of it, but I do like the specialization or the exclusivity of have something that I hope can be a very interesting experience – it’s different than what you normally might have. Luxury is being defined in very different ways, now. This to me is a fun way to look at luxury and it will actually be more of a test kitchen. Even though Gil Dezer, the developer is a good friend of mine, he said, “Todd do whatever you want. It’s fine.” I said, ok I may be down there being like a mad professor in there, people will come in and try – it’s some mad professor stuff! He said it was cool and that he loved that.

AM: He’s like, whatever you want to do!

CHEF TE: Yeah, whatever I want to do! It’s not going to be just one genre of cuisine and cooking. I’m hoping that people will use it as their daily basis to and to create stuff that they can place in their fridge, we’ll run it up to your condo and give you instructions on how to throw it into the Todd English Air Fryer that we’ll sell to you and will come along with it!

AM: Nice!

CHEF TE: It’s so often that in these large condos, nobody even knows where there kitchen is.

AM: And very clean because it’s not used.

CHEF TE: The design is a very cool kitchen. It gets kind of put away behind a cabinet.

AM: You’re also in the Ghost Kitchen space. Why did you want to be part of that as I love that concept.

CHEF TE: I think again, those people that don’t know their kitchens and have busy lives as you do, there’s just different ways to be able to get people their food. I look at it like another outlet. As an example, Figs delivery, our pizza delivery is over 35% - it’s a lot and it’s the kind of food that transports very well.

AM: For the Ghiost Kitchens, is that just for your restaurants and brands in your portfolio or can others partner with you in this as well?

CHEF TE: It will be other people as well, yes. I don’t try to take all of the glory or to pretend that I could do it better than some places where that’s what they do. I respect that and I would never – I may try to mimic it and do my best to be –

AM: Right!

CHEF TE: It’s always to pursue things and to have different goals and perspectives of things.

AM: We were talking about cannabis earlier in our conversation and I love Mac & Cheese, you have this Mac & Cheese from LastLeaf that is cannabis infused. What was that process like?

CHEF TE: I actually changed it. The name is no longer LastLeaf, it’s actually called Bougie.

AM: I like that even better!

CHEF TE: We’re going to be making that out of Nevada now with some very prominent doctors out of that field that are pretty cool. One of the things that I got a call on was from St. Jude. I used to do a lot of stuff on HSN and during the holiday season, I would have a certain pot during

Breast Cancer Awareness, we can talk about that too as a I do a lot of charitable stuff. With St. Jude’s Hospital, we always had that we would sell and the proceeds of that would go to St. Jude’s. In Oct., we would manufacture these hot pink pots that were really cool and we would sell those for proceeds going to my sister’s foundation, Wendy English Breast Cancer Research Foundation as she passed away from that. So that was another motivating factor for me to get into my own business too.

Having said that, so with Bougie and its Mac & Cheese, we’re going to be creating this and also at St. Jude’s Hospital, I don’t know if they have cleared it yet, but they called me and asked if we would be willing to donate the Mac & Cheese to their terminally ill kids. And I said yes, without me crying, I would certainly be willing to do that. I know we’re following up on that and they will be following up with us, but I’m very very excited to have the ability to do this for these poor kids that are amazing.

AM: Wow, that’s amazing.

CHEF TE: Food is our medicine, baby!

AM: Absolutely!

CHEF TE: It is our medicine, and we can’t ever forget that. Any legacy that I would want to live by in my life is – let’s look at this in a different way and let’s think about how we can provide healthier food to people in the world. I think especially because I’m doing something as well with a super food group that is pretty interesting called BOKU Superfood that are friends of mine that I met through the shopping channels when they would sell their products. I used to joke with them that I loved that they had 75 different types of mushroom powders, but the taste, I can’t drink it. I have to choke it down! We joke about it. They laugh about it too and I told them that I get it, but here’s the thing, let's make it taste good, because that's what

I do and I will do my best to make it taste good. Let’s talk about the nutritional contents of what it is that makes it. During the pandemic, I actually ended up staying with them on their ranch in Ojai, California for a little bit of time. We were working on some stuff there and we’re looking to put those things out there as well.

AM: That’s exciting!

CHEF TE: Yeah, that’s what I love.

"Food is our medicine baby!"

AM: Do you think, as I remember watching you on your show Food Trip on PBS, do you think that you would come back and do a series?

CHEF TE: Yes! We’re working on that now!

AM: Yay! There are so many awesome food shows like Top Chef and different things like that, but I thought that you would have to come back to a network or whatever streaming platform.

CHEF TE: Yes, probably a streaming platform. I’m very excited about it. I think that people really love and most of my friends, they travel for food.

AM: I do as well! So yeah. I love knowing where things come from.

CHEF TE: I’m sure you do, yeah. What restaurant you’re eating in is a pretty big on the agenda right?

AM: Absolutely and even if it’s something that we’re doing in work as I’m also a fashion stylist, if I’m pulling, I need to know the different things that we can try if I’m in a certain neighborhood or other city.

CHEF TE: You’re also in fashion?

AM: Yes! I am also a fashion stylist. I’ve designed a number of lines and I was also on HSN and I had a collaboration with Sebago shoes so I did that for 3 years. There’s a lot of things from my background and

everytime you’re talking about music, my great uncle was a jazz artist and I used to see him and Herbie Hancock.

CHEF TE: Oh my God!

AM: Yeah my great uncle was Joe Henderson.

CHEF TE: Oh wow! See, I’m old enough to know all of those names! That’s great!

AM: Yeah, I loved his music, continue to play it. I do like how music, food and fashion – all of these things, come and play together which is why we created Athleisure Mag. We shoot a lot of our active lifestyle wellness content in luxury residences here in the city. We just love having that blend together. Food with me is huge. Even on our sets, we have to have something tasty. I’m not satisfied if I’m not happy with what I’m eating.

CHEF TE: Right, I love that!

AM: Absolutely and in this industry, it’s great to know so many people and in food, it was an honor and super fun to have had Cat Cora, we shot with her right before the pandemic and I’m always interested in the space and thinking in the mind of a chef.

CHEF TE: I love Cat, she’s great! Well tell her I say hi!

AM: I will for sure! I think that one of the things that we enjoy about the magazine and our podcast equivalent for Athleisure Kitchen was just hearing the stories of the why and the how. Seeing it on one side, like going to your beautiful restaurants is one thing. But now, being able to talk with you and to see how you sketch things out, I find that highly impactful.

CHEF TE: It’s crazy!

AM: What are some other projects that you’re tackling that we should know about?

CHEF TE: One of the things is that I have

my charity called Hunger Pains. Hunger Pains is about figuring out ways to get food to people in places so that we can set up commissaries for people so that we can actually feed the 1 million kids that go hungry every day. This happens even in NYC where people only have 1 meal a day and that’s kind of crazy how we live in one of the wealthiest countries in the world – what’s the deal here? That’s a big movement on my side right now.

AM: We were speaking with Tom Colicchio last month and he was talking about the Food Bill and other initiatives that he is involved in to drive awareness to the government, do you do things like that where you’re partnering with local or the federal government to push these initiatives along?

CHEF TE: Yeah. That’s certainly the goal. My son was showing me a clip where there is a place that they grow these beautiful melons, but they only grow them for their seeds. So they have a way of extracting the seeds and then they throw out the meat. Wait a second?

AM: Wait what? That’s so strange.

Our readers always like knowing what ingredients or spices that you love using and is in your kitchen? If you could only have 3 spices that would be the main theme in a dish that you’re creating, what would it be?

CHEF TE: If it’s a fresh herb, it’s usually a rosemary, not to sound boring.

AM: I love rosemary it’s also great in cocktails.

CHEF TE: I’m pretty much a rosemary guy. Not to mention basil and all the sweet herbs, but sometimes, depending on what I’m making, I like some dried herbs. Dried herbs, I mean I remember growing up that on the Italian side, tomato sauce would be made, it had to have dried oregano. Only dried! You’re talking about flavors and blooming flavors, essential

oils and bringing things to their peak flavors, learning how to work with herbs and how to extract flavors out of them. I definitely love aromatic spices and there’s no question! I’m also a salt freak!

AM: Me too! I’m obsessed with various kinds of salts.

CHEF TE: Yeah, there are times when I have over 40 or 50 kinds of salt in my cabinet. I’m always picking one up whether I’m in the desert of Ibiza or I’m in Sicily or wherever, I’m getting salt and bringing it home.

AM: Absolutely, I like sauces, spices and I like salt. Those are my things.

CHEF TE: Good, there you go. We’ll get along really well then.

AM: Yes!

If we were coming over for brunch which is my favorite meal to have, what would be the meal that you serve and what cocktail would you pair with it?

CHEF TE: Brunch to me is a fun all day meal.

AM: Exactly.

CHEF TE: I like it to be ever so evolving. Let’s say we were in the Hamptons over the summer, which is one of my favorite places to do a Sunday Brunch kind of thing. Obviously, you want to go over to the Farmer’s Market which is amazing out there and so you say, ok, they just harvested those beets, those beautiful tomatoes just came in or peaches for example or fennel. Whatever all the amazing stuff there is that comes out of the ground over there. Sometimes what I will do is courses that are about 1 topic.

AM: I love that.

CHEF TE: So, if it’s a topic. Today is going to be tomato day and what are we going to do with these tomatoes? We're

going to have various courses that are about tomatoes. We’ll be doing tomato shots with fresh tomato juice that I have squeezed with a knife and then we would do a Clear Bloody Mary.

AM: Oh, that’s awesome!

CHEF TE: So we’ll start you with a Clear Bloody Mary so it’s just the tomato juice that is infused with horseradish and all the things that make a little bit of spice like black pepper and that kind of thing. So that’s sort of where I would go with that and that’s kind of fun because I’d serve them chilled – they’d be shaken and chilled and placed in martini glasses and then I’d float tomatoes in the glass.

AM: Oh wow!

CHEF TE: So that’s fun and it’s a fun little experiment for you!

AM: I love that ok, I thought I was doing something when I had Green Bloody Mary, but this sounds fantastic!

CHEF TE: And to me, I just go back to the beauty of tomatoes – tomato sauce – however that would be interpreted. My Sicilian grandmother used to make tomato sauce with Italian tuna or it might be with poached eggs. So, it’s not one particular item, but you might have a beautiful harvested tomato day with me including dessert!

@cheftoddenglish

PHOTOGRAPHY COURTESY | FRONT COVER/BACK COVER + PG 16-47 Chef Todd English

Over the past few months, we have caught up with Chef Kristen Kish to talk about TRU TV's Fast Foodies as well as her partnership with Jongga Kimchi. We love how she enjoys exploring food and the stories that it tells for those that also have taken care to share their experiences through it. This month, she hosts National Geographic's Restaurants At the End of the World that takes her to exotic locales and showcases how people bring their visions to life, creating meals that pull from items that are local to their area and learning about how she can apply these lessons to her personal life; how she navigates her kitchen; and how she approaches food.

In this interview, we are talking about the 4 episodes that will drop each week on Nat Geo as well as streaming on Disney+. We talk about how the show took place, the process of selecting those that are featured and her feedback on dishes that were created during the episodes.

ATHLEISURE MAG: We had the pleasure of chatting with you a few months ago so we got to hear about your latest show and I just saw the 4 screeners in prep for chatting with you and I really enjoyed it! Why did you want to be part of this show and how did you get attached to it?

CHEF KRISTEN KISH: It started back in 2019 with conversations of this idea from a woman named Julia, and it was a scene of food, self-exploration and journey kind of show. Then 2020 happened and things went to a screeching halt and then we were able to pick it up back again. As we started to develop this treatment, the pitches come and when it got pitched, Nat Geo was like, we like this, but also, we’re Nat Geo and we can do something like this! I was like, yes whatever this is I’m totally in for it too! So although they’re very different, it started with this original idea that the core and the heart of this show is very similar to the 2 projects. I love Nat Geo.

AM: It was so good! Watching you immerse

yourself in so many different situations, I had anxiety for you!

I saw the 4 screeners, but how many episodes will there be in total?

CHEF KK: We did the 4 and we filmed them over the summer. With any new series, we have a trial and error to see what works and what doesn’t and I can only just hope that we can continue exploring parts of the world.

AM: What was the criteria in terms of the locales you went to and the people that you featured? Everyone was so different and yet there was a common throughline as well.

CHEF KK: We have Missy, who is one of our Executive Producers and she was part of the creative and Nat Geo of course, has their resources obviously. As you can imagine, there are a lot of moving pieces. There were 100s of locations and subjects that were a potential. You know, it’s coming down to scheduling with them, especially with this first 4 and how we develop them, that we are able to communicate with them in English. I wish that I was able to speak another language and that I could speak all of their languages, but I can’t. It also came down to whether they had a real life thing that they were working towards. Like Chef Rolando wanted to cook for Charlie. Chef Gisela had these important guests that were coming into town – things like that were real. So they needed to have the story already happening in order for us to come in. There were so many that were a possibility and I just hope that we will be able to tap into them one day.

AM: What was your favorite dish to create? I know you didn’t create this, but I loved the Kimchi Sorbet, that blew my mind.

CHEF KK: Same! That blew my mind and I wish that I could take the credit for that one but I mean, he just dreamed that up

in his head and I was just like, how is this going to work? I said, it’s not going to work, there’s no way that this is frickin’ going to happen and then I tasted it and I was like, “oh my God!” It makes sense, it’s actually, a really well balanced dish! I think that the best part of this series for me was that I got to go in, especially for this first 4 and some I created dishes on my own and others I didn’t. I got to go in with a place and to say, I’m your sous chef and I’m so happy doing that! I gave my 2 cents when they asked for it or asked my advice for things – no judgment or hard feelings. If they didn’t take it, I didn’t care, it was about the bigger experience not what I could give to them and what they could give to me in return. It was like this overall experience that we were working towards.

I think that the feeding bag cocktail challenged –

AM: I was going to ask you about that!

CHEF KK: Mind over matter on that one because it didn’t taste great, but it wasn’t awful. It was the color, the idea of what it was and it kind of throws your brain for a loop. Sometimes, you have to work your way through these. But I did find it incredibly impressive because I thought, who thinks of something like that?

AM: Yeah seeing it –

CHEF KK: Oh I know! The brown on the bottom – I was like, oh God!

AM: Just watching your face I thought, nope!

CHEF KK: But I will say that all of them as adventurous as it all was and as different as they each were, they had this care about what they were cooking. They genuinely wanted to show you and they cared for the product and they were excited about it. So that’s all you can really ask for when it comes to food!

AM: Yeah and I actually liked what you just

spoke to, that you were happy being the sous chef. In other circumstances, I can see someone wanting to jump in and I could see the thrill that you had taking on something new and seeing through your eyes the sweet scallops! I would totally want to try that as it looked so amazing.

CHEF KK: Those! It was a wave of sugar! Normally, you’re judging scallops on their brininess and the sweet, salty, salinity and all of that good stuff. These were pure sugar and they were crazy!

AM: That is insane!

CHEF KK: It was absolutely wild! We got to go and I don’t know if it showed in the episode as there’s so much that happens in a week’s time to film this episode. Not everything can make it in. We go to go down and I went diving into it and I swam in between all of the scallops nests and oh my God, it was amazing!

AM: That sounds insane!

What is your biggest takeaway from doing this experience?

CHEF KK: There’s a lot! Professionally, I need to leave more room for experimentation and play without judgement. Whether I’m judging myself or having to serve it to someone that is going to judge me. I think personally, it was continuously layering in this empathy! I cared so much for these people. I cried in every episode for their kindness because these people were so nice to me! We’re often jaded and I think that the state of the world often jades us because reality sucks sometimes. There are a lot of things that are wrong. But when I got to meet these people and to spend so much time with them on camera and off camera with them and they were exactly the same kind of person – they were just so excited to show you who they are. That shit got me and I cried everytime!

AM: That is beautiful!

What would be the next places that you would like to go to should this continue? I hope it does because it is so beautifully done and I love the format.

CHEF KK: There are so many places that I know of and I don’t know of! There are pockets in this world that I don’t even know the name of! Things that were being tossed around during these first few episodes in trying to figure out where we could go, Mongolia was a place, different parts of Peru, there were places in Africa and I was like yes! Get me there! I want to go and I want to feel all of this stuff. There’s countless places that we can go, I just have to find the time and all the things need to align!

AM: Exactly! Well it was amazing to see it come together and of course, it always takes a community for things to thrive. In these stories, you really saw how those with different roles in the culinary community come together for sourcing, transportation etc and I feel like you really brought that out. I’m sure we’ll be talking soon about whatever amazing project you have going on whether it’s additional seasons/ episodes of this show or something else!

CHEF KK: Oh yes! I’ll be talking to you soon and I appreciate you watching it!

@kristenlkish

PHOTOGR APHY COURTESY | PG 56 + 62 National Geographic/Autumn Sonichsen | PG 59 + 60 National Geographic/Missy Bania |

We're officially in Spring and while the weather settles itself over the next few weekends, we're dreaming about all the activities and looks that we'll wear to enjoy it! Our Spring 2023 Weekend Style Editorial featuring models from STATE Management, wore looks that we'd wear for a lowkey weekend that allows us to take some time for ourselves, workout, enjoy our favorite sport, have a date night in and to WFH or to lounge enjoying our favorite shows! This shoot took place at The Muse New York Hotel which is in Times Square.

SPRING WEEKEND STYLE CREDITS

CREDITS | PHOTOGRAPHY Paul Farkas @ pvfarkas | STYLIST Kimmie Smith @shes. kimmie | MUA Hannah Lauren @hannahlaurenmua | HAIR STYLIST Brooke

Bogle @brooke_bogle | MODELS via STATE Management @statemgmt - Tora

Rozario @torarozario + Christopher Aldea @christopherjaldea | LOCATION The Muse New York Hotel @musehotelnyc |

FITNESS LOOK PG 68 + 70 | Tora - MPG SPORT Tangent Strappy Medium Support 3D Geo Sports Bra + High Waisted

26" Side Pocket 3D Geo Legging, LAGOS

Ceramic Diamond Circle Bracelet + Citrine

Caviar Bracelet | Christopher - FABLETICS

Fundamental Shorts II + ATHLETIC PRO-

PULSION LABS TechLoom Chelsea |

ATHLETIC LOOK PG 73 - 77 | Tora - TRACKSMITH Run Cannonball Run Bra, Run Cannonball Run Shorts, Fells Shorts Tights + Inverno Arm Warmers, ATHLETIC PRO-

PULSION LABS TechLoom Bliss + LAGOS

Silver Station Statement Ceramic Caviar Bracelet | Christopher - TRACKSMITH Van

Cortland Singlet, ATHLEISUREVERSE

Jogger + Bomber |

WFH LOOK PG 78 - 82 | Tora - ATHLEISUREVERSE Tie Dye Hoodie Set + DAGNE

DOVER Jemi Cargo Tote | ChristopherATHLEISUREVERSE Sweat Pant + LAGOS

Compass Pendant Necklace |

DATE NIGHT IN LOOK PG 85 - 87 | Tora -

COLMAR Lightweight Jacket, ATHLEI-

SUREVERSE Rolled Tee, MAVI JEANS

Paloma Wide Leg Jeans, LAGOS Turquoise Necklac, + Medium Caviar Ball Hoop Earrings, SEQUIN JEWELRY Cleopatra Evil Eye Necklace | ChristopherPSYCHO BUNNY Polo |

We enjoyed our set for the day which allows us to be in one of the hotels suite's that had a large balcony. We wanted to know more about this property which is in the heart of it all. Whether you're staying here for a vacation, traveling for work or are enjoying a staycation, we wanted to find out more about the history of this property which goes back to 1912 and how the hotel supports the community. Nicole Hendrix, the General Manager of The Muse New York gives us the inside scoop on this property as well as the portfilio that it has joined.

ATHLEISURE MAG: When did The Muse New York Hotel launch?

NICOLE HENDRIX: The history of The Muse New York Hotel dates to 1912 when the Leavitt Building was constructed by Nast & Springsteen as a home for jewelry manufacturing and warehousing.

For almost a century, the building served its original purpose until 2000 when it was transformed into The Muse Hotel, an independent hotel that offered luxurious accommodations and exceptional service to its guests.

In 2006, The Muse Hotel joined the Kimpton family of hotels and continued to provide its guests with an unforgettable experience. The hotel's unique blend of historic charm and modern amenities made it a popular destination for travelers from all over the world.

In 2022, the Muse New York returned to its independent roots, continuing to provide its guests with the same level of luxury and personalized service that has made it a beloved fixture in the New York City hospitality scene for over two decades. Despite the changes over the

years, The Muse New York remains a symbol of timeless elegance and sophistication, honoring its past while continuing to look towards the future.

AM: The Muse New York is located in Times Square. What can you tell us about the property in general?

NH: The Muse New York is a boutique hotel that prides itself on offering its guests authentic and personalized service in a chic and timeless setting. Located in the heart of Midtown and Times Square, the hotel is ideally situated for travelers looking to immerse themselves in all that New York City has to offer. Guests of the hotel can easily access world-famous shopping, iconic landmarks, museums, theaters, and vibrant nightlife.

The guest rooms and suites at The Muse New York are designed to provide the ultimate in comfort and luxury. Guests can choose from a variety of room types, including some with balconies, that offer stunning views of the city. The hotel also features several amenities to ensure a memorable stay, including a fitness center and business lounge. Whether you are in town for business or leisure, The Muse New York offers the perfect blend of convenience and luxury. With its prime location, personalized service, and elegant design, the hotel is sure to exceed your expectations and make your stay in New York City unforgettable.

AM: Working out is always key whether we’re traveling for fun, business or a staycation – tell us about your fitness center.

NH: The fitness center at our hotel is a haven for fitness enthusiasts and wellness seekers alike. Boasting state-of-the-art equipment and a modern layout, it provides the perfect space to elevate your fitness routine. Our facility features a variety of cutting-edge equipment, including Peloton bikes, Life Fitness treadmills, and Precor Ellipticals, so you can tailor your workout to your preferences. You can also indulge in some stress-relieving

exercises like yoga or meditation, making the fitness center the perfect place to unwind after a long day. And with 24/7 access, you can squeeze in a workout no matter how busy your schedule.

AM: For those that are traveling for business, what is available at your business center?

NH: The hotel's business lounge is the perfect place for guests to stay connected, catch up on work, or prepare for a meeting. The complimentary business lounge is conveniently located on the lower level of the hotel, providing a quiet and productive space for guests to work in comfort. The lounge is equipped with high-speed internet access and features a variety of seating options to suit your needs. Guests can use the in-house iMac to catch up on emails, create presentations, or print important documents, ensuring that they have everything they need to stay on top of their work while on the road. Whether you are traveling for business or leisure, the hotel's business lounge is the perfect place to stay connected and productive.

AM: Is your hotel pet friendly and do you offer amenities that are specifically for our four-legged friends?

NH: Yes, we are a pet-friendly hotel and we do not charge any fees for pets! We understand that your furry friends are part of your family, and we welcome them with open arms. We offer a range of pet-friendly rooms and a special welcome package that is designed specifically for our four-legged guests. Our Pampered Pet package includes bedding, a cat tree, water bowls, and small treats to make your pet feel comfortable and at home during their stay. We take pride in providing a comfortable and convenient experience for our guests and their pets.

AM: For those staying at the hotel, can you tell us about the amenities that guests can enjoy in their room?

NH: At The Muse New York, we delight in providing our guests with exceptional amenities to make their stay as comfortable and enjoyable as possible. Our rooms are outfitted with high-quality amenities such as Fine Frette linens, spa-inspired bath amenities from Atelier Bloem, plush bathrobes, and luxurious showers. In addition, we provide ample workspace with a desk and chair for those who need to work during their stay. We also offer a hair dryer and in-room safe for added convenience. We strive to ensure that our guests have everything they need for a comfortable and memorable stay with us.

AM: Our Weekend Spring Style Editorial showcased key looks that one would wear when optimizing their weekend with all the activities that could take place. We had the pleasure of shooting this editorial in your Muse Suite with Balcony. Can you tell us about the amenities that are in this room?

NH: Certainly! The Muse Suite is one of our most luxurious accommodations, offering guests a king-size bed fitted with high-quality Italian Frette linens for a comfortable night's sleep. The suite's spa-inspired bathroom features a soaking tub, walk-in shower with luxurious amenities from Atelier Bloem, and guests can indulge in plush bathrobes during their stay. We were mindful of all the little details when designing these spaces. Making sure to provide good lighting and make-up mirrors for application. The suite also includes a spacious balcony, perfect for enjoying a cup of coffee or glass of wine while taking in the view. And for those who need to stay connected while traveling, the suite also features ample workspace.

AM There are other suites available at The Muse New York. Can you tell us about them?

NH: In addition to the Muse Suite, The Muse New York also offers other suite options for guests. Our King Suite features one king bed with Italian Frette linens, a

separate living area with a pull-out sofa bed, a walk-in shower, spa-inspired bath amenities from Atelier Bloem, plush bathrobes, ample workspace, and upscale interiors. Our King Suite with Balcony includes all the same features as the King Suite but also features a spacious balcony with outdoor seating. We also have Accessible King Suites that include one king bed with Italian Frette linens, a roll-in shower, spa-inspired bath amenities from Atelier Bloem, plush bathrobes, spacious workspace, and upscale interiors.

AM: As we’re getting closer to the Spring and Summer, what kinds of packages are offered for those that are making travel plans to come to the city?

NH: We are excited to offer a range of packages that cater to all types of travelers visiting the city in the Spring and Summer. Some of our upcoming packages include a Mother's Day offer, Broadway packages, as well as others. We are thrilled to offer a PRIDE package this coming June, which celebrates the LGBTQ+ community with exclusive events and experiences. Please stay tuned to our website for the latest packages and offers that we have available for our guests.

AM: For those that may be looking to book the property for sales meetings or other corporate events, what does The Muse New York offer for these guests?

NH: Great question! For those looking to book the property for sales meetings or other corporate events, The Muse New York offers a partnership with Convene, a premium business space located across the street from the hotel. This is one of the largest event venues in Midtown Man hattan and is an ideal space for a range of events, including summits, awards dinners, town halls, and galas. The partnership with Convene ensures that we can provide a range of flexible and modern event spaces, and state-of-the-art technolo-

gy and amenities to ensure your event is a success.

AM: There are a number of events coming up in the city whether it’s a Broadway show, parade or even those that are seasonal from the kick off of the solstice, PRIDE and summer tourism.

Does The Muse Hotel NY do anything in tandem with those events or the city?

NH: Yes, The Muse New York is always looking to engage with the city and events that are happening in the area. We have some exciting activations planned for the summer season, including events for the solstice, PRIDE, and more. We encourage you to stay tuned by subscribing on our website or follow us on Instagram (@ musehotelnyc) for the latest updates and offers. We look forward to welcoming our guests and helping you make the most of your stay during these exciting times!

AM: How does The Muse Hotel NY give back to the community whether it’s initiatives with the neighborhood or the city at large?

NH: At The Muse New York, we believe in giving back to our community and supporting local businesses. We often partner with neighborhood businesses and initiatives to promote local events and support our neighborhood. We have several sustainability initiatives in place to reduce our environmental impact and support our community's health. We are committed to making a positive impact in our community and are always looking for ways to contribute and give back.

AM: The Muse New York was formerly part of Kimpton and is now part of Crescent Hotels & Resorts'Latitude:Lifestyles by Crescent Collection. What does being part of this portfolio mean for this property?

NH: Being part of Crescent Hotels & Resorts’ Latitude: Lifestyles by Crescent Collection is a wonderful opportunity for The

Muse New York. As an independent hotel, we can now focus on providing a unique guest experience that is tailored to the needs of our guests.

The Latitude: Lifestyles by Crescent Collection is known for managing a portfolio of distinctive hotels that are designed to connect with travelers who want elevated experiences. This means that we have more flexibility in offering personalized services and amenities that reflect the character of our property and the surrounding community. Additionally, Crescent Hotels & Resorts’ expertise in hotel management and operations can help us continue to improve our service standards and enhance our guests' experience.

When we watch our favorite TV shows and movies, there are many people who come together in front of and behind the camera to bring a story to life. Some people hold roles which gives, us additional insight into the time, dedication and care that is involved for our programs!

This month, we caught up Tetiana Gaidar a choreographer and actress who has been in Amazon's FreeVee BOSCH: Legacy as well as Netflix's Day Shift . But she is also known as a tactical trainer due to her martial arts work. She worked with Keanu Reeves (The Devil’s Advocate, The Matrix, 47 Ronin) to prepare him for John Wick: Chapter 4 as well as a number of Hollywood's top talent! We wanted to know how she got into the industry, how she combines the talents that she has acquired along the way, the community in the industry and upcoming projects we should keep an eye out for.

ATHLEISURE MAG: When did you realize that you wanted to be in the arts and wanted to be an entertainer?

TETIANA GAIDAR: When I was 10 years old, I saw X-Files with David Duchovny (Twin Peaks, The Estate, You People)! My first instinct was, “oh my God, I love David Duchovny, I want to marry him and I want to be an FBI agent!” Ha! I think that I didn’t really think that I would be an artist or an actress. I was inspired to be a spy. To become an actress and to act and turn it into a career, this happened when I saw John Wick with Keanu Reeves and I saw how beautiful the action was and the choreography and it looked so mesmerizing. I thought that by being a spy I would have that action and life, but he was doing that up on the screen with himself! So I thought, “wow, ok well, maybe that’s a career for me and maybe I can just do that in the movies and can portray those characters like assassins and my family would be a lot happier with that.

AM: In prep for this interview, your background is amazing from acting, dancing, choreography, professionally training in Kung Fu - how did you embrace all of these

skills?

TG: I think that I just honestly, I don’t think about it. I go with one skill at a time and I try to be really good at it and then I go for the next skill and the next one. I’m just so hungry for it because I love it so much. It’s so inspiring to be able to do those things and I never thought about how I embrace them! I just love learning and growing!

AM: Clearly you do! You started as a ballerina in the Ukraine and due to your training, you found yourself being a choreographer on So You Think You Can Dance Ukraine. What was that experience like for you and how long did you do that?

TG: When I was a little girl, my mom, she dreamed of me becoming a ballerina because that was her dream. So she said, “well I always dreamed to dance, but why don’t you become a ballerina?” I kind of rejected the idea of doing it as a career. Dancing and ballet really came into my life because my boyfriend died and I was 18 and it became a beautiful therapy that I was able to tell so many stories through dance. So You Think You Can Dance, because I was dancing so much as a therapy, I was coming from a very poor family and we didn’t have money for a therapist. So to go through a trauma like that, I was dancing day and night like seriously, 24 hours a day learning choreography and training myself. I was so into that so things were happening around me so fast and people were noticing my talent and pulling me on the show to assist and then I auditioned myself and was on the show. Everything was happening so fast and we’re talking about a time frame of 6 months, such a super fast process. I think it happened because I was so focused on healing myself through dance that I wasn’t paying attention about the things that were happening around me as I was advancing in dance and booking jobs. It was the storytelling that was so inspiring to me and it was mesmerizing and so healing – that’s what I was drawn to. To me, it

didn’t matter if it was So You Think You Can Dance or a dance studio. To me, the story that I get to tell through this dance is what matters. I think that that’s why things happened so fast in my life and in my career because I wasn’t orienting myself in terms of planning to get on a show. I just loved the process, what could I say more about the story, could I dance more?

AM: At what point did you get your first acting gig? Was it after being on the show?

TG: The first acting gig, it was actually a short film music video with Max Barskih, a Ukranian singer who has is very famous. He has actually been at war this year as he was fighting and I am very proud of him. He’s very recognized in Europe and in Russia. He actually has some music videos in English. So his first project for an American audience was called Dance and it was about zombies and it was dancing, acting and it was like a short film basically, but still very musical. It was my first acting experience playing a zombie wife and choreographing a dance like a zombie and I fell in love with that. I thought, “wow, this is awesome!” I get a chance to choreograph for his music video, to dance in it and to act, “I’m like, ok – I love it!”

AM: Yeah! It’s a nice trifecta!

TG: Then it was so funny because my first acting experience, was playing a zombie in Ukraine – a hot girl that becomes a zombie and dances! When I moved to LA, my first breakthrough was participating in Day Shift directed by JJ Perry (Iron Man, Machette Kills, Gangster Squad) starring Jamie Foxx (Ray, White House Down, Spider Man: No Way Home), Dave Franco (21 Jump Street, Now You See Me, If Beale Street Could Talk), Meagan Good (Eve’s Bayou, Anchorman 2: The Legend Continues, Harlem) and Snoop Dogg (Training Day, Soul Plane, Pitch Perfect 2) and I was a zombie in this one too! So that was interesting!

AM: So how did you start incorporating Kung Fu into this ecosystem?

TG: Kung Fu came way before dance. My mom wanted me to be a ballerina. I told my mom that I wanted to be a spy, I didn’t want to do ballet and I was learning English from subtitles and I was going to marry David Duchovny and dancers don’t make money. So my mom was like, if you want to be a badass, then you’re going to go to martial arts school. She literally dragged me into the first martial arts school on the way home and they had Kung Fu, karate, jiu jitsu and other kinds of disciplines. That day there was a Kung Fu class and my mom asked if she could sign me up. I saw the swords, how they were fighting and dancing and I felt that that was so cool and it was like Buffy the Vampire Slayer. So I was in and that’s where my journey in Kung Fu started way back in school. My parents were very strict and my said that if I didn’t win the competition that she wouldn’t go home with me and there were a couple of times when I lost competitions that my mom would just leave me there and I would find my own way home. My parents are very strict and I appreciate it so much and I appreciate the journey through Kung Fu because it gave me the core inside of my heart to be a good person and I think martial arts is very beneficial for everyone to do because it is a very good discipline to have inside of you for who you are, to stay loyal to yourself and to have good qualities in this life. I’m very thankful for my mom to do that.

AM: It seems like your mom put you on such a great path for you to acquire all of these skill sets that you have and that you can use them interchangeably.

TG: She did and my dad too! My dad and my mom, they’re both scientists. My entire family does physics! Everybody in my generation, even right now, my sister and brother – they’re scientists. I’m the only one that is loving the arts and acting.

AM: You’ll have that!

TG: I did! Even when I saw my mom and dad recently a few weeks ago in Poland, because I just rescued them from Ukraine. My mom said, “why didn’t you tell me that you wanted to be an actress when you were in school? I would have put you in theater. You always wanted to be a spy and an agent, I don’t understand how you are doing this now! How did this happen?” I told her I didn’t know it just happened because I was inspired by Keanu and John Wick – it truly did. I’m thankful that my mom put me in dance and Kung Fu and my dad gave me the freedom to choose who I want to be and I think that that is very important.

AM: I’m a huge fan of BOSCH and I had the pleasure of interviewing Titus Welliver (Deadwood, Lost , Sons of Anarchy) a few weeks prior to the premier of the spinoff, BOSCH: Legacy last year.

TG: Oh!

AM: Yes, loved it. We remember watching the series and loved it. You were this badass that had us holding our breath in those episodes! When you hit the screen you had my attention. What was it like for you to be on that show, to have that role that embodies the assassin/spy and to showcase all of those skills together?

TG: It was absolutely a dream come true! We were on set for John Wick 4 later on and I told Keanu that I had just came from shooting BOSCH: Legacy and I told him that he inspired me to be an actress and now I’m working with him because I was training him on weapon manipulation.

The BOSCH team gave me such creative freedom to show the character in the way that I saw it and the way that I wanted to play it. The entire BOSCH family was so nice. You have no idea, it felt like family. Everyone loved each other, the energy on set was unbelievable and we were working crazy hours like all night and then havng a 5am call time. Everyone was positive and Titus was just a sweetheart. He is one of the nicest people and an incredible

human being and very talented. It was such an honor to play scenes with him. It was an absolutely fun night shooting each other, going after each other like cat and mouse. I was so proud of him because he actually wrote those episodes!

AM: I wasn’t aware!

TG: Yeah it was his first writing and it were those scenes that I was in. He did an incredible job. In post-production, they didn’t have anything that they needed to change or edit. I had the best time in my life and it was a dream that came true that you didn’t even believe that you were in it until a year after that it actually happened to me! It inspires me to keep going and I hope it inspires other people to keep going for their dreams as one day it can happen to you.

Keanu was like, “wait, I inspire you?” He got so shy and he was so cute and humble. He couldn’t believe it. I told him that I had just done BOSCH: Legacy and he knew what that was. I mean BOSCH is such a famous show and loved by people because of the people who are actually making the show – the creator, producers, Titus, everyone puts their hearts in the show and that’s what makes it so successful.

AM: We're fans of the franchise and can’t wait for future seasons as well as spinoffs, but seeing you in those episodes from last season, you had such a presence and love programs that have assassins and spies.

So being able to work with Keanu for John Wick 4, you and your fiancé worked with him for his tactile training. What was that like?

TG: For me, it was surreal, that was the person who inspired me to be an actress and here I am helping Taran to train Keanu. I was very honored and at the same time, I felt very at ease because Keanu is one of the most humble people that I have ever met. Recently, I also worked

with Cameron Diaz (Charlie’s Angels, Vanilla Sky, Gangs of New York) another example of humble people that you can work with. They make you feel relaxed, they are so into you and what you do. They are not into themselves.

Keanu was into training, being better, listening and he is such a sweetheart. It’s so true what people say about him. He’s very focused and I didn’t even feel like I was working with him. I am working with one of the biggest actors in the world and it didn’t feel like that. It felt like I was working with a friend that was very interested in becoming better and I found him inspiring. It’s great when you meet people like that to be honest with you.

AM: You’re a trainer at Taran Tactical. What is this and what do you do as a trainer?

TG: I help Taran get actors prepared for their action films and we work with some of the biggest people out there. I feel very grateful but when I am out there doing my job and the people we work with make it feel like a friendly relationship. I love helping them and knowing that I have the skills to help them to where they want to be.

AM: In your role with Keanu, did you help him prior to him going on set to prepare him for his role or were you on site to tweak things as filming was taking place?

TG: On set, they have armors who will help them there. All the training for the films are done prior to shooting. So when you’re on set, the moment happens when you’re filming and so you’re not thinking about training anymore. Keanu has a le git and incredible reputation for being the actor who actually puts in 100% into his training before. So it’s like on BOSCH, same for me, all my prep and training was done before filming so that when you’re on set, you have this beautiful space to create and do the choices that you feel you need to do for the character. For Keanu, when he was on set, he was able to make the choices that he felt was right for his character in the moment.

AM: Amazing, it’s always interesting to see what is involved behind the camera and in many cases, before you’re coming to set to shoot. You have worked with so many people from Kevin Hart (Little Fockers, Jumanji franchise, Night School), Jon Bernthal (The Walking Dead, The Many Saints of Newark, American Gigolo) and Olivia Munn (X-Men: Apocalypse, The Newsroom, Six) to name a few. You must be busy meeting those schedules.

TG: Very busy!

AM: I heard that pause!

TG: Yes! It’s sometimes nice to have that break because it just gets too busy sometimes with things happening all the time.

AM: As someone who is in great shape, we always like knowing what are 3 workouts that you do that we should think about incorporating into our own practices as we prepare for the spring and the summer.

TG: I honestly know that from my own life experience, workouts are great, but your diet is the priority always! You have to figure out your diet first and what works for your body. But workouts that I love and that I personally suggest is to stretch everyday 10-20 minutes, every morning or afternoon – whenever you have time. For me, it’s mornings because I have the most time and I feel like I have accomplished something if I have worked out for 20 minutes in the morning. I like an ab exercise because that's in our core. Abs and stretch for me! My third workout is my stunt, but it’s not for everybody! I would highly suggest to do 20 minutes every morning before you eat. Warm up your body, stretch a little bit and do your abs and then you’ll see your body start to have this beautiful definition.

AM: Do you have any projects that we should keep an eye out for?

TG: I did my first short film, my own. I was very inspired last year after BOSCH so I decided to learn how to produce, how to find the right people, getting the ideas – everything and I am very happy about it. It’s in post-production right now and it should be done in a week or two. It’s close to being done and hopefully we will get to go through some of the short film festivals so it’s very exciting and we’re looking forward to releasing it publicly. I showed some pieces to Cameron and some other friends of mine and they love it! I’ve learned so much and I have also learned about how much work it is to produce and shoot your films. It’s not easy and there are so many things involved. It’s not just about having the right idea, script and actress. It’s about finding the right producers, negotiations, locations – so many things.

@tetianagaidar

PHOGRAPHY CREDITS | PG 90, 95, 9LIST STORI3S PG 139 + 140 Josh Ryan | PG 92, 96, 99, 101 + 9LIST STORI3S PG 140 Imag- es courtesy of Tetiana Gaidar | 9LIST STORI3S PG 140 Tony Duran |

For the last 10 years, we have enjoyed NBC's The Blacklist where we are introduced to Raymond "Red" Reddington (James Spader) a former ex-US Naval Intelligence officer who became a prominent criminal and has evaded the FBI and been on their Most Wanted fugitive list for decades. He voluntarily gives himself up to FBI and lets them know that he has created a list known as the Blacklist. In his exchange to inform on their operations, he wants to receive immunity from prosecution as long as he works exclusively with FBI Elizabeth Keen (Megan Boone).

We learned about their relationship with this rookie agent, Blacklisters and Dembe Zuma, played by Hisham Tawfiq who is his number 2. We have seen him be his confidant and navigate his way to joining the FBI himself! We caught up with him to talk about his service in the military, being a first responder, how he got into the industry and his role in the series.

If you have yet to watch The Blacklist, this interview will include discussions about plot points about the show and specifically Season 9 and the current and final season, Season 10 which is airing now.

ATHLEISURE MAG: In doing the research into your backstory, you have always fostered your work in the arts as well as being a literal super hero with your time in the Marines and being a firefighter in the FDNY for 20 years while still focusing on being an entertainer, when you were growing up, what did you want to be?

HASHIM TAWFIQ: When I was growing up, I had dreams of becoming a pilot! And I think that at the time, to be a pilot, you had to have 20/20 vision so that quickly left my vision. But I was always an outdoors type of person. I was always into physical activity and I think my dream was to be a football player, but then I got injured. I took a dance class and I fell in love with dance and that was my introduction into theater and that allowed me to make that transition. But, my ultimate dream was to be a pilot.

AM: Tell us about your earliest memory as an actor and what was the path for you to decide that this was also something that you wanted to do?

HT: In the 90’s I started to dance and theater and I was doing this intensive acting and I went to this workshop which also had students that included Denzel Washington and Debbie Allen. It was at that moment what I took that class that I realized that I really liked this and I could see myself doing this as a career. But at the same time, I was already a firefighter, so there was already this struggle between being a firefighter and pursuing this career as an actor.

AM: How did you end up being a firefighter as you were Station Chief for the FDNY in Harlem?

HT: So when I was in the Marines, I already started thinking about what I would do when I came out. I took all of the tests, I took police exams, corrections, and I knew nothing about the fire department. There was a flyer in my home from this organization called the Vulcan Society which is an organization of Black Firefighters (editors note: the Vulcan Society was founded in 1940 and is a fraternal organization of black firefighters in NYC). At the time I was coming out of the Marines, out of 10,000 NYC firefighters, less than 2% were African American. The Vulcan Society was active in the inner-city high schools to recruit people of color to the fire department. I came home and I saw that postcard and I filled it out. Like I said, I knew nothing about the fire department, but I filled it out and I started learning about the job and the hours. I was a physical person and I like to get dirty and dusty and all of those type of things. I found out that it was an exciting job and that it was something that I would love to do. At the time, I was a Correction Officer at Sing Sing when they called me and I left that and went to the fire department and never looked back.

AM: Wow! A lot of people talk about the training or you see it when you’re watching shows like FOX’s 9-1-1, its spinoff 9-1-1: Lone Star and ABC’s Station 19 which are my favorite first responder shows. Did you find training to be a firefighter difficult?

HT: No ha ha! I guess because I was just out of the Marine Corp and I think that that was the most toughest thing that I had ever experienced physically! So when I went into the firefighter training, it was kind of easy for me. I was a squad leader and I stood out. There was nothing really about the Firefighter Academy that was challenging for me. Like I said, I had just gotten out of the Marine Corps and that was the most challenging thing that I had done. I remember taking the physical and it was a breeze for me and I remember blowing through that. People were like, “oh man, this guy is moving through it!” Being fast, being physical and being strong is part of my attributes and that’s what led me to go towards those kind of jobs.

AM: Were you still acting while you were being a firefighter?

HT: By this time, I was dancing with a dance company ha! So, when I was at correctional officer and a firefighter, I would spend my weekends going to rehearsals for dance and I slowly transitioned that into the theater. So I started doing plays, but I always had my firefighter job and it was one of the reasons that I took it. Not only because of the adrenaline rush, but I knew that as a firefighter, I had a lot of time off and I used that time off to do all of the things that I was passionate about.

AM: In your acting career, you have done a lot of things on the stage and a number of TV shows from NBC's Law & Order to The Blacklist, do you find when you’re preparing for a role for the stage vs. on TV that it is a different process for you?

HT: Yes! I love the theater because you get time to really rehearse, practice and to really live in these spaces. When you're with

the people that you’re working with, you get to create and work through the costumes. It’s just a different process that goes into theater that I really love! I love being being on TV too! There is a different way that you have to create and prepare for theater then you do with TV or film. I love that process in theater.

AM: I remember when The Blacklist started that it would be a show that I was going to enjoy. I’m a huge fan of James Spader (Stargate, Secretary, Boston Legal) as well as Amir Arison (Law & Order: Special Victims Unit , Billions, The Dropout) and Harry Lennix (The Matrix Reloaded, Ray, Billions) that are core and original castmembers with you. There have been so many people that have been guest stars with the show from Stacy Keach (Mickey Spillane’s Mike Hammer, Sin City: A Dame to Kill For, Blue Bloods), David Costabile (Breaking Bad, Suits, Billions), Anthony Michael Hall (Sixteen Candles, The Breakfast Club, The Goldbergs) the late Lance Reddick (Oz, The Wire, BOSCH), etc. You play Dembe Zuma. How did you find out about the show and what did you know about your character when you read for the part?

HT: I knew nothing! My character wasn’t in the pilot, but that was the only episode that I missed. After the pilot, James requested that he should have a team around him. So initially, I was this Muslim African Freedom Fighter who was rescued by Red from human trafficking as a child. So my audition was all improv. I had no lines so I just made up a backstory that came from my life and experience. It was only supposed to be for 1 episode, so there wasn’t really any pressure or angst about it. Then, it turned into something different than what I had anticipated or even expected! But that was that journey of that process. But it wasn’t like I was initially being brought into a series regular role! But this is where we are after 10 years!

AM: You’re character has such a presence whether it was when he wasn’t talking,

or he was a man of few words and now having more evolved storylines, how do you approach your character?

HT: I really draw a lot from personal experiences! I take a lot from my personal life and I put it onto this character. I wouldn’t say that it was easy, but what I have learned especially in not taking the traditional route in acting – the hard thing for me was getting the training and learning how as well as what tools need to be used in order to tell a story. I pull from these experiences that I have had from getting into character and doing all of that, that’s the easy part because I have had such a colorful life. So it was just getting the training and learning about pulling the different emotions and experiences so I could put them into Dembe.

AM: Up until Season 9, we see Dembe and Red and their dynamic and you really create a sense of humanity and a bit of a moral compass for him. What was it like to play off of James Spader?

HT: The interesting thing was, I didn’t know anything about James Spader! Luckily for me I didn’t come in with all of these notions about him so it worked out great. As I started to work with him, that’s when it really became evident to me. He is so intense and that’s when I was like, “oh My God, this guy!” It’s not even that I’m working with James Spader – it was that I am working with this extremely talented human being. You know, our chemistry – we just have it! Anytime we got into a scene, it was like these sparks just flew whether we were improving certain things or reading off the page, we have always had this amazing chemistry. It’s an amazing thing to have and to play off of and I am greatly appreciative of!

AM: In Season 9, your character joins the FBI! What do you think about this twist in the storyline and being able to work in a different way with other members of the cast? We’re assuming that you played off of things in your own life to bring these nuances to life as well for the switch in his

character.

HT: Absolutely, it was definitely different especially going from not really speaking that much to downloading the Task Force on who the next Blacklister is so it was definitely a shift. I went out and got myself an acting coach to make sure that I was approaching it right and putting on a whole other layer of Dembe which was challenging but also exciting. I welcomed it and also enjoyed it. A lot of people disagree and say that I should go back with Red! I think that as an actor, it was something that I definitely welcomed and I had fun playing with even though I missed the chemistry that I had with James.

AM: Before we delve into the final season, how do you describe Dembe and what are the similarities between you and the character? Have you been able to give back feedback to the writer’s room in terms of how Dembe develops?

HT: Oh absolutely! I think that in the beginning, because Dembe wasn’t scripted, there was just so much that we didn’t know. It wasn’t until Season 3, 4 or even 5 that I started having conversations with John Bokenkamp (The Call, The Blacklist, The Blacklist: Redemption), the creator of the show and we talked about who is Dembe and what did he look like? We knew he was Muslim and we didn’t get to see any of that so it was really important to me especially since I am Muslim that we make sure that we are authentic about that and that we show that. They agreed. We talked a lot and we had a lot of conversations and we see him praying and doing these things which meant a lot to me. That’s also hard to let go because I’ve been part of building this character and flushing him out as opposed to this character being presented to me. I enjoyed all of that!

Who is Dembe? Dembe because of the evolution of how he came to be, Dembe is kind of me! I kind of consider myself a

quiet guy and I think that the only thing that you won’t see Dembe do is that I’m a funny/silly guy! Sometimes we see Red and Dembe have these card games and to play like kids. We see a little bit of that. A lot of Dembe is really me minus the violence.

AM: What can you tell us about the final season or what should we be looking for?

HT: I think that we all know that all The Blacklisters are coming after Red. We also know that because they’re coming after Red and because of Dembe’s affiliation with him, now he is also in danger. It just sets the stakes really really high. I think that what it also does is that Dembe has dealt with conflict, but now he’s really conflicted because of not being with Red in this most dangerous time since he is on the Task Force. I think that what we’re going to see play out in Season 10 is this back and forth of being able to choose a side. At the same time, being this moral compass and what that conflict looks like.

AM: You have been in this cast for the past 10 seasons. What are some of your favorite moments from the show?

HT: I loved when I got to play with Mr. Solomon, Edi Gathegi (Twilight, The Twilight Saga: New Moon, X-Men: First Class) character – I love that episode with the pool balls and getting tortured and going after him. That one stands out. There are so many, but I also loved just because of how I came into acting and all of these people that I looked up to. I loved the time that I got to play with Benga who was in Season 9 – being my daughter and being kidnapped that was an amazing episode for me. I loved the episode where we got to explore my religion and faith not only personally, but also with Dembe. Then there are some amazing episodes in Season 10 that I can’t speak on, but I’m really excited about that. There’s one episode where we have never seen about Dembe. I’m excited to see how that played out. Out of 10 years, there have been so many beautiful moments as you know. But those are

some of the moments that I really enjoyed.

AM: What will be your biggest takeaway from being part of this production?

HT: That’s hard, I learned so much watching James and how he works and how specific he is. Just how he approaches everything – that’s something that I will take away from it. Being prepared for the unexpected because this was definitely unexpected. In 10 years, I’ve grown so much, I’m a whole different person and there’s so much growth that I have had. Not just professionally, but also personally. The biggest takeaway in terms of the craft is just seeing how dedicated James was and learning how he approaches it and putting those tools in my pocket as I’m moving forward.

AM: What will we see you doing next? Are there any projects that you’re able to share with us or things on your bucket list whether it’s in front of or behind the camera?

HT: I’m a Sci-Fi geek, so I’d definitely like to do anything Sci-Fi! I love westerns so I would love to be a cowboy, but after a show like this, I’m also in love with doing something that doesn’t have fun and just a drama between me and my son, me and my wife or something like that. Anything and everything! I’ve also been working on a documentary about my life so all of those things, I would love to tackle. That’s the scary thing about not knowing what’s next up for me professionally. Like I said, I would love to be an astronaut in space or riding around on a horse!

THEARTOF THESNACK: AFISHCALLED AVALON

In this month's The Art of the Snack, we made our way down to Miami's South Beach which is known for a number of their iconic eateries that have been included in some of our favorite films. Years ago, we had the pleasure of catching a meal at the iconic A Fish Called Avalon which is located at The Avalon in South Beach's Art Deco Distrct on Ocean Drive. We love the good vibes that are felt here whether you're eating inside of the restaurant or outsideso that you can also take in the sites and sounds that are around you!

Known for their seafood and good vibes, we talked with Giorgio Riccobono, who is the General Manager. He tells us about the Art Deco District, The Avalon, its place in pop culture and of course the kinds of dishes that we should keep in mind when it comes to our next visit!

ATHLEISURE MAG: When did A Fish Called Avalon open?

Giorgio Riccobono: 1989

AM: Tell us about the Art Deco District that it resides?

GR: We are located in the heart of the iconic South Beach Art Deco district. Nestled on the corner of Ocean Drive and 7th St, The Avalon and A Fish Called Avalon are one of the most prominently recognized Hotels and Restaurants on the strip.

AM: The restaurant is located in The Avalon hotel. What can you tell us about this iconic hotel as it has been in films and video games?

GR: The Avalon has made its appearance in Scarface, Miami Vice, Bad Boys for Life and has many references in the video game Grand Theft Auto.

AM: With Harrison Ford, Emilio and Gloria Estefan and Guy Ritchie and more frequenting this hot spot, can you tell us about the recent renovations that have taken place and what can guests expect whether they are eating inside or on your outdoor dining

dining patio?

GR: The Hotel and Restaurant have undergone many recent renovations. All rooms have been updated with new hardwood floors, mattresses, new furniture and larger TVs. All new carpeting within the hallways. The restaurant has been updated with new furniture and dishware.

AM: We love the Oldsmobile that is in front of your patio dining.

GR: Yes, she is our Mascot. The most photographed car in the country.

AM: What kind of cuisine is served here and tell is about the background of Executive Chef Kal Abdalla?

GR: We are a seafood concept with locally sourced fish and shellfish, international flavors and extensive wine list.

Chef Kal Abdalla is the Executive Chef at A Fish Called Avalon. He started his culinary career at the age of 18. He is a native of the Syrian island of Arwad where he grew up with an appreciation of the eastern Mediterranean's bountiful fish, seafood and organically grown fruits and vegetables. He background is in French classical cuisine.

For over 4 decades, he has a vast experience in preparing haute cuisine, is a master of delivering beautifully composed plates that focus on simple, fresh and perfectly prepared ingredients.

Chef Kal offers diners a satisfying range of styles, ingredients and cooking techniques. These reflect his broad experience abroad European and American cruise lines, and the sophisticated techniques and tastes he absorbed during travels to countries including France, Argentina, England, Ireland, Morocco and Japan.

Prior to being here, he was the Executive Chef at The Forge Restaurant in Miami from 1983 to 2003. He has accumulated significant honors including multiple DiRoNA Awards (Distinguished Restaurants of North America), Wine Spectator’s “Best Steak in America” and the Miami chapter of Chaine des Rotisseurs’ “Best Restaurant of the Year” award.

During that period he had the honor of preparing dinners for both of President Ronald Reagan’s inaugural galas, and participated in Johnson & Wales University’s The Distinguished Visiting Chef series. His most recent accolades come from his peers in the culinary industry, who have voted him among the prestigious “Best Chefs America” for the last three years. Under his leadership since 2010, A Fish Called Avalon restaurant continues to be recognized for the superb dining experience that has made it a culinary legend in South Beach for 26 years.

AM: You offer Happy Hour nightly. Are there 3 dishes that are on this menu that you suggest?

GR: Definitely. Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

North Atlantic Wild Mussels with tarragon, fresh herbs and Pernod.

Burrata with tomato coulis, micro basil and garlic Parmigiano crostini.

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

GR: Grilled Spanish Octopus with fennel salad and squid ink Madeira.

Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

Seared Jumbo Sea Scallops with charred leeks and asparagus coulis.

AM: For a main course, what are 3 dish-

es that you suggest as we know that you have 3 main categories - seafood, meat and poultry as well as vegetarian options.

GR: Our Most famous Seafood dish is the Macadamia Crusted Snapper with spinach risotto and a raspberry Beaujolais Beurre blanc.

Pan seared Filet Mignon with rapini, leek potato mash and a shitake Madeira reduction.

Grilled ½ Chicken with truffle sweet potato mash, garlic ginger haricot verts, gorgonzola cream.

AM: What are 3 desserts that you suggest that we should enjoy when dining?

GR: We are still reigning national Key Lime Pie Champions. Ours is served with a pecan crust and fresh whipped cream.

Our Coconut Crème Brulee with fresh raspberries.

Grand Marnier Chocolate Mousse served in a maple pistachio tuile.

AM: What are 3 cocktails that we should think about enjoying and sharing on our Instagram feeds?

GR: Havana Super 88, a new twist on a negroni and named after our Oldsmobile which combines, Brugal 1888 Dark rum, Aperol and Perfect vermouth. Served in a mini replica of the Oldsmobile.

Maracuya, a passionfruit martini with orange infused vodka, dry curacao, passionfruit juice and pressed pineapple, garnish with a perfect marigold.

Boomshine, a spicy margarita with jalapeno infused tequila, cilantro, agave, and goslings 151 float and jalapeno salt.

AM: For those that are making plans for Easter dinner, do you have a special menu for that?

GR: We will serve our a la carte menu and have some exquisite specials that have yet to be determined.

AM: As we’re moving from the winter and beginning to think about the Spring, are there any live performances that you would like to highlight that are coming up?

GR: We have live music 7 days a week. Our current roster is Salsason, Neo Big Band, The French Horn Collective and Tony Cruz.

@afishcalledavalon

PHOTOS COURTESY | A Fish Called Avalon

ATHLEISURE LIST: Miami ESCAPE

When you're on vacation, you think about where you want to stay whether it's staying with friends, a hotel or having a house to yourself! Escape is a luxury rental service that allows you to unmatched privacy and an elevated experience. Being able to enjoy your space with those that you invited and not having to share spaces with overpopulated crowds is a plus! As opposed to spending $400 to $10,000 a night on average in a 4+ star hotel room, this luxury rental is $1,500 to $30,000 per night for an entire property! You receive personalized amenities such as tailor-made services from butlers, private chefs, private masseuses, and more.

Escape offers 13 hand-picked properties, ranging from exquisite Mediterranean-style homes to ultra-modern villas. Most are waterfront properties.

Properties are on boarded via a thorough check system that evaluates every aspect of a property, including location, aesthetics, features, linen, cleanliness, security, pool, appliances, price point, and even the character of the homeowner. This ensures that every property that is offered meets Escape's high standards and provides an unforgettable experience to the guests.

Miami is a hotspot that has a number of activities where travelers visit for Art Basel, Formula 1 Miami Grand Prix, Miami Swim Week and Ultra Music Festival. For guests staying at the villas, they have access to a curated experience tailored to the purpose of their trip. Escape's guest service team takes the time to get to know their interests and personalities so that they can create an itinerary that exceeds

their expectations during their stay.

In addition to having access to a luxury property for your next stay, Escape also offers you the ability to rent a yacht complete with your own ownonboard private crew. There are a number of options for you to choosefrom. Just like when you're on land, your concierge team will co-ordinate activities that you can enjoy onboard from private chefs to massage therapists. For those that enjoy participating in watersports, you'll be able to enjoy snorkeling, jet skis, water floats, parasailing, water slides, and more.

ATHLEISURE LIST: East Village, NYC DÖNER HAUS

On March 20th, Döner Haus opened and introduced the East Village to their German-style Kebas. The Döner kebab is a popular meat dish that originated in Turkey. In Germany, the Döner - as it's simply called there - came to life when Turkish immigrants in the 50s came to Germany and brought their cuisine along. Missing many classic Turkish ingredients for the kebab, they started using German ingredients such as cabbage, or even sauerkraut and other pickled vegetables. They also started catering to the German preference of having “crispy” food and offered the Kebab in a pressed Turkish flatbread, as opposed to serving it with rice. It's more like a sandwich, with all ingredients placed into a "triangle pouch" flatbread and flavored with garlic sauce.

Other differences include the meat in Turkish-style Döner kebabs is usually lamb or a mixture of lamb and beef, while in German-style Döner kebabs, it is usually chicken, turkey, or just beef.

Turkish-style Döner kebabs are typically served with rice and vegetables, or in a soft, thin bread called lavash, while German-style Döner kebabs are usually served in a pressed crispy flatbread called pide.

German-style Döner kebabs may have cabbage, sauerkraut or other pickled vegetables as well as commonly used onions, tomatoes and salad in Turkey.

Turkish-style Döner kebabs are typically served with mediterranean sauces

such as tzatziki or tahini sauce, while German-style Döner kebabs generally come with a special dill based garlic sauce.

You can select from Chicken, Beef, and soon Vegan for your protein. Notably all the meat from Döner Haus are 100% halal and 100% free of any fillers, which is uncommon for gyro in NYC.

If you're counting carbs, you can order their Döner Box without fries and you'll be able to enjoy an almost zero-card meal. Keep in mind that tomatoes have carbs, but the menu is customizable so you can leave something out or get anything extra.

When ordering, there is the Döner Kebab Sandwich, which is the classic German Döner experience featuring sliced rotisserie meat in a bread-pock-

et with garlic sauce, as well as the Döner Box, which is shaved meat over fries and salad with plenty of garlic sauce. There is also the Haus Fries, French fries with a secret German seasoning.

All city workers get 25% off, there is 20% off for students and if you come in after midnight you will get 20% off.

DÖNER HAUS

240 E 14th St

NY, NY 10013

doner.haus

@realdonerhaus

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to protect yourself and those around you

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