ATHLEISURE MAG #99 MAR ISSUE

PHOTO CREDIT | FOUR SEASONS IBIZA/GEORG

ROSKE

In Good Taste with Chef Tom Colicchio,

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We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premier of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!

ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!

What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?

CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!

AM: Yeah!

CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.

AM: Nice!

CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.

Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.

So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.

AM: I love that. Gail?

GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she

had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people. I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.

AM: Wow that’s such a memory.

Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?

GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your caeer at

that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!

AM: Gulp!

GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!

CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.

AM: Same!

CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from

ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.

Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!

GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!

AM: Absolutely.

GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.

CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.

AM: We can see that when you’re talking on the show.

CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.

GS: And we have never regretted one either!

CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.

AM: It’s more like running the tape.

GS: Yeah!

CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?

CHEF

KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of

the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”

GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.

AM: Right.

GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.

CHEF TC: I had conversations with the producers and no other name came up!

AM: There you go! We were so happy when we heard that it was you!

CHEF KK: Me too, me too!

AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?

GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our

last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.

CHEF KK: There was a lot of custard!

GS: Oh yeah, frozen custard was obviously a highlight.

CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.

CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!

GS: I know where to go for dinner afterwards!

CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.

AM: Yeah.

CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.

GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

GS: Their culture is all MasterChef all of the time.

CHEF TC: And the Queen died.

GS: Then the queen died in the middle of our season.

AM: Yes, that’s right!

GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.

AM: Love that!

And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you

were excited about or whatever you can share?

GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry

CHEF TC: That’s right.

GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.

CHEF TC: I think that this season, the

chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

AM: Just looking at your face, we can see how you didn’t understand how that could happen.

CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.

CHEF KK: It means that the challenges were very good though.

CHEF TC: Yeah, yeah.

CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.

GS: And the same person wasn’t always on top.

CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!

AM: When I saw that, I was like yes! Because I’m from the Midwest originally –I’m from Indiana!

GS: Oh!

AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?

GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!

AM: Yes!

This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled

– so what are the different twists that we can expect from this season?

CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.

AM: Oh wow!

CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.

AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.

GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –

CHEF TC: Mmm

GS: And we know that they do it beautifully in their own kitchens.

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.

CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!

CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!

GS: Yeah!

CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.

AM: Right!

CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.

AM: Love that! We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?

CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.

GS: It ended up ok!

CHEF TC: I think you did alright!

CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.

GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.

CHEF TC: One of my favorite challenges was the Door County Fish Fry.

GS: Oh my God, wild!

CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.

GS: Or I can make it better!

CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.

AM: Oh wow!

CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.

GS: They definitely should have paid attention in math class that day!

CHEF TC: Yeah.

AM: What can you tell us if anything about the finale that we should be looking forward to?

GS: I don’t know what we can tell you about the finale – there is a finale!

AM: There you go! There’s going to be people there.

CHEF TC: There’s people there.

GS: It’s not in Wisconsin. Every year it’s always a little different.

AM: So Tom, you always say that shooting this show is like Summer Camp.

CHEF TC: Yeah!

AM: What do you mean by that?

CHEF TC: Well I didn’t go to Summer Camp, but if I had –

AM: Neither have I.

CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!

GS: There are a lot of campfires!

CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

CHEF KK: If there was a keyboard, I would be playing.

CHEF TC: We’re going to get you a little accordion!

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

CHEF TC: Absolutely, we’re going to get you one so you can play.

AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?

CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.

GS: Wow.

CHEF KK: Everyone loves it – it’s not politically drawn any which way.

AM: It’s just good sounds.

CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house –Van Morrison – so for me, I always like to listen to Van Morrison.

AM: Tom?

CHEF TC: God, It all depends on what I am in the mood for.

GS: Yeah.

CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.

We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.

AM: Gail?

GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my

house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.

AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?

GS: That’s a big 3 part question!

AM: We did this recently with Alton Brown and he got such a kick out of it! So what do you love about the Spring when you are creating your dishes?

CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons –there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegtables!

CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!

GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!

AM: Very true!

What are 3 spices that you like cooking with?

CHEF KK: Ooo someone else take this first so I can think about this one!

GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!

AM: Right.

GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.

CHEF TC: I love sumac! I always forget about sumac.

GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.

CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!

GS: Oh me too!

CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds woo!

GS: Delicious!

CHEF TC: It’s the best!

CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.

GS: I love you for that answer!

CHEF KK: It’s so good!

GS: If I didn’t love you before, I love you now!

CHEF

KK: It’s so good, so yes – Montreal Steak Seasoning.

GS: On everything? No matter what or just on meats?

CHEF

KK: No, I do it on vegetables.

GS: Salty, smokey!

CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.

GS: I don’t know why it’s called Montreal Steak Seasoning.

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

CHEF TC: It’s like why is that rice that San Francisco treat?

GS: That’s a really good question! It’s a mystery of the universe!

AM: Ha!

The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?

CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.

There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.

There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.

Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.

Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.

AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?

GS: Oh wait, now I have to give you a whole day? That’s a lot of things!

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.

CHEF TC: You hate the Spanish Fry.

GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

GS: There’s a delicate balance, but for a scramble or an omelet, it really drives

me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.

For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.

For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.

I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.

AM: That’s right!

GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!

@bravotopchef

@kristenlkish

@tomcolicchio

@gailsimmonseats

PHOTOGRAPHY COURTESY | FRONT COV- ER Stephanie Diani/Bravo | PG - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/ Bravo |

We always enjoy catching up with those that are in our favorite series. As we navigate Spring, we caught up Chase Stokes of Netflix's Outer Banks! We wanted to find out what drew him to acting, Outer Banks and it's upcoming Season 4 that will be out soon, what it's like being on this successful series, and about upcoming projects.

He also shares being a dog dad to and spending time with Milo. He talks about how he navigates this time of year as we head into allergy season. He shares why he uses ZYRTEC® and why he partnered with them and their Pet Pawsitivity Walk Challenge, encouraging pet lovers to log their walks in the WoofTrax App to earn donations for nonprofit Mutual Rescue.

ATHLEISURE MAG: When did you realize that you wanted to be an actor?

CHASE STOKES: I realized that I wanted to be an actor in high school actually. I was doing TV production and I had a friend who was shooting commercials and I somehow got stuck into a job making a little money and I thought, “oh my gosh, the things that I love to watch is actually a career.” So, it was like Sophomore/Junior year of high school when I got the bug.

AM: We’ve been a fan of yours since Tell Me Your Secrets and a number of our readers have enjoyed seeing you on Outer Banks. What drew you to this show and what do you enjoy about playing John B?

CS: It just felt really fresh and it felt like I hadn’t read anything in the vein of anything in the world that they created in this show. If I’m being honest, I was super broke and on unemployment and as any young starving actor or artist would know, you kind of don’t say no when it comes to opportunities knocking! I did originally and then I had another look at it and I really really thought that the show and what the writers had created was something special. So, I went against my better judgment in the beginning and I auditioned for it and the rest is kind of history.

AM: What is it like filming this show?

CS: It is tough, it is demanding. We shoot outside for the majority of the season which is why this partnership with Zyrtec was kind of a no-brainer. I’m someone who suffers from allergies and I’m kind of a chronic sneezer to say the least! So to get quick relief and to have it extend for a 24-hour period was something that was super important to me.

So for this show, and for the elements that we shoot in, it’s tough, but it’s very, very rewarding.

AM: What can you tell us about Season 4 of this series?

CS: I can say literally nothing about Season 4. No, I can say that we left Season 3 with the time jump and this big revelation about Blackbeard and it definitely provokes the Pogues interest and we will see whether or not, after this time jump if after all of the death and trauma that they have gone through, if they still want to go back out into the world of hunting treasure or if they want to do life as normal teenagers.

AM: You have a busy schedule from traveling, filming Outer Banks etc. So it must be nice to be able to take time as a dog dad and to spend that time with Milo! What do you love about being a dog dad?

CS: It’s just the unconditional love! I think that dogs have this inherent ability to just connect and attach in a way that is so hard to comprehend as a human. What they give to you, you feel that you need to immediately give it back except for pet dander as that is something that they definitely give to us. It’s just a really rewarding relationship and to be able to watch them from tearing things up to just wanting to lay in your lap is a really beautiful thing.

AM: This time of year is always great because you want to be outside to do any and all activities! You love spending tie with Milo! Why is it so important to do it outside with him?

CS: Milo is a German Shepheard Golden Retriever mix which is just a cocktail for energy! He has to be active, he has to be moving and that’s just the mental stimulation that dogs deserve! He’s one of those dogs that do so much better when he does have physical activity in his day and so as a dog owner, I feel a responsibility in the same way that I feel a responsibility in being able to work with my physical health in order to get the things that he needs so that when we’re walking, I just make sure that it’s in an environment that gives him the stimulation that he deserves as a pup. That’s also the other side of this partnership that really made sense because with this, Zyrtec has partnered with this app, WoofTrax and just like the 500,000 other apps that I have on my phone, this app actually tracks the walks that I do and the cool thing about it is that the walks that you do do, directly goes to donations for a charity called Mutual Rescue and that partners dogs with people who are deserving of pet ownership. I just know how much joy and love that Milo has brought into my life and the memories that I have shared over the years with him whether it be on walks, or trips, or the random weekend getaways that we have done – so for me to be able to see this partnership and as someone who deals with allergies, this is a beautiful partnership that just really made a lot of sense to make this happen.

AM: Why did you want to partner with ZYRTEC for their Pet Pawsitivity program and can you tell us about this initiative?

CS: I just know how much being a dog owner has impacted my life and it’s shifted the way that I operate where it was like, I’m going to go out for a drink with friends and now I’m like, I want to get back to Milo. It’s just really really honing in that they are raising money for such an incredible charity and really creating the

opportunity for dog ownership as well as the focus on allergies as well. It was just a really aligning partnership and something that I really felt inclined to be part of and wanted to help them grow as well.

AM: Are there any other upcoming projects that you would like to share that we should keep an eye out for as we know Outer Banks Season 4 is one of those things.

CS: Netflix just announced that a film that I had done a couple of years ago called Uglies with Joey King (The Act, Bullet Train, We Were the Lucky Ones) will be coming out soon. I don’t have an actual date. But I am really proud of that as it was a book series that was adapted for film. It’s just a great cast and a really great experience.

Then I had the opportunity to work with one of the greatest directors, Nick Cassavetes (Alpha Dog, John Q., The Notebook) in his return to the romance genre and in another book adaptation called Marked Men. So, those 2 in particular I’m very excited about and it’s just a different chapter. I’m excited to step into new roles, new characters, and new worlds so all things are coming, no dates yet, but I’m very excited about those.

@hichasestokes

PHOTOGRAPHY CREDITS | PG 46 - 48

Jason Lee Davis/Netflix | PG 51 Michael Simon |

For those of us that grew up in the 90s, many of us remember watching Blossom and Joey Lawrence with his "whoa" catch phrase. He appeared in a number of series throughout this time as well as maintaining a music career, going on Broadway and of course being The Walrus on Season 8 of Masked Singer!

We wanted to take some time to catchup with him to find out about his career, the importance of oral care, his podcast with his brothers Matthew (Planes, Trains, and Automobiles, Mrs Doubtfire, Hawaii Five-O) and Andy (Bean, NCIS: Los Angeles, Hawaii Five-O) as well as his upcoming movie and other projects!

ATHLEISURE MAG: You've had a great career that has included Gimmie A Break!, Blossom, being on Broadway in Chicago as Billy Flynn, The Masked Singer, and more! What do you love about being an entertainer?

JOEY LAWRENCE: It's always been sort of my calling and I was very lucky at a young age to have an opportunity to explore that passion of mine. My mom was just influential in seeing that love that I had for the arts and just going, alright, let's see if we can make this happen. It just came about in the most amazing way, and then being able to go to New York and audition for commercials at the age of five years old, and get a lot of those commercials and then go on the Johnny Carson Show and have the reaction be what it was on that and lead to a deal with NBC, which led to give me a break and all the other shows that I ended up doing. It was just sort of an amazing thing that happened and 43 years later, to be able to still doing it, is truly a remarkable thing, quite a journey.

AM: What have been three of your favorite moments in your career that made you smile?

JL: The explosion of the whole WHOA thing on Blossom and the whole Teen Idol thing was an amazing moment. I know a

lot of people sometimes look back on that stuff as not so great when they experienced it, but for me, it was really amazing. The fact that I'm able to still work even past all that is great. It was that explosion, and still to this day, all these years later, two decades later, people still walking around saying that word and how it still has transcended time. It's seen all over popular vernacular today. That was a pretty cool moment to have that happen to a character that I played become so iconic like that. Being on Broadway was great. The whole different world of being able to utilize my love for singing and acting at the same time was really great. Also, having a number one record was really cool, writing a song at 16 - having a hit number one on the charts. Experiencing that was great and the other top moments are hopefully yet to come.

AM: Achieving a great smile means that you make your oral care a priority. Why did you partner with LISTERINE?

JL: Well, to me, LISTERINE truly is the benchmark of oral care. I actually use LISTERINE – it's been in every medicine cabinet in my house growing up, and now is in my home and used by kids.

AM: What is your oral care routine and how did you turn your woes into "Whoas"?

JL: I have red, irritated gums, so I religiously care for my whole mouth. I use an electric powered toothbrush and I floss basically almost after every meal, but certainly in the morning and at night. Then I follow it up with my favorite LISTERINE mouthwash – Clinical Solutions Antiseptic Gum Health from their newest line of superpowered products. It is actually incredible and it really works. Truly, I used the Antiseptic Gum Health mouthwash for one week and I started to see a difference – it literally made me go “WHOA!”

The LISTERINE Clinical Solutions line

was developed with dentists to tackle and help prevent top oral care issues, and so I’m very excited to see what other people think because I think they're gonna feel the way I do.

AM: It seems like you and your brothers - Matthew and Andy continue the good vibes, smiles, and fun conversations with your podcast, Brotherly Love. Why did you want to launch it in this format and what can we expect when we're tuning in?

JL: That's what we do. I mean, our thing is just escapism, right? We want people to come in and just have some fun, take your mind off of things. I feel so many times people forget the the true essence of entertainment, which is to entertain, and we get bogged down in making it mirror exactly what's going on in our lives. But so many times, I don't want to watch something that's mirroring exactly what I'm going through, because that's life. I want to have a little bit of escapism. People have never really seen us like this, which is kind of cool. When we've worked together in our careers, it's always been with scripts. This is no scripts. This is actually how our inner dynamics are and we're dinner table conversation, we're not a specific podcast based on a certain idea or ideology. We talk about anything and everything that friends and family would talk about over a dinner table. I think that's what's really been the reaction so far and why people have enjoyed it so much. We never really thought it was going to turn into this. We really did it during the COVID lockdowns to just have something to do because like everybody, we thought the world was ending, and we got to do something. The reaction to it has been incredible. To see the rise of this little baby pod, the pod that could as we say, has been humbling. It's been really, really neat. I think we're like the 45th ranked pod overall, which is really crazy. There's like 5 million pods out there. So, you know, this little pod that me and my bros do to have this much love thrown at it, it just really feels great. We're just so thankful the community that supports us is pretty dope.

AM: Tell us about your upcoming film, Heart Attack.

JL: We’re doing it with Fox and Tubi. Big action movie, which I'm excited about. I haven't done a lot of action - I did a little bit on Hawaii Five-O and CSI New York, but I really haven't although I've loved that genre so much. Big fan of Die Hard and these movies growing up as a kid so to be able to jump into this sort of genre is going to be really, really cool. It's a nonstop juggernaut from page one with a clock that ticks – your classic action movie stakes, but it really is cool. it's all set in the hospital. It's going to be a lot of fun. My baby brother, Andrew, is actually going to direct it, which is gonna be fun because he's a great director. We're gonna have a lot of fun. We're going to shoot that later this year, and really looking forward to it.

AM: How do you take time for yourself when you're not focused on projects, navigating personal and family schedules, etc?

JL: You just have to make the time, right? Life is about making time for things, that's what you got to do. It's easy to say we don't have time, right? It's easy to say, Oh, I don't have time to get that workout in, or I don't have time to floss. You have to figure out a way to do it. There's always time. I feel like where there's a will, there's a way. I live my life like that - we'll figure it out. There's a way to figure something out, I don't ever feel like nothing is, you know, can't be accomplished if we put our minds to it, just figure it out. So I try to live my life that way every day and you know, I fail sometimes, like everybody, but I also succeed sometimes. When you succeed, it feels good and that motivates you to continue to work hard and try to fit everything in. That's what I try to do.

AM: Are there any upcoming projects that we should keep an eye out for that

you would like to share?

JL: There's a lot of exciting stuff going on. We have a sequel to our Christmas movie that we did together, the brothers and I, Mistletoe Mixup, which was actually the number one Christmas movie on Amazon in 2021. The sequel is coming out later this year, so we're excited about that. It's actually funnier than the first one, it really is, so we're very excited because he first one again, we did it sort of as an independent project, and Amazon picked it up, and then it just did so well. It was their number one movie for Christmas a year and a half ago. So, then we were like, wow, well, we got to try to make it good now. So, you know, the sequel, we had a lot more time to do it and we're excited about it. So that's coming out. We're actually working on a scripted series together for the first time, since like the early 2000s, which is crazy. That is something that is in the late stages, so we're excited about that. There's a couple other exciting things that will be on tap soon, but you know, and I'm working with LISTERINE, so that's like top of the top and super excited.

@joeylawrence

PHOTOGRAPHY COURTESY | LISTERINE Clinical Solutions

This month's issue has featured a number of trailblazers in media and with it also being Women's Month, we truly enjoyed sitting down with Access Hollywood and Access Daily with Mario & Kit, Kit Hoover! We have enjoyed watching her from being in the first cast of MTV's Road Rules which was a social experiment that led to the early days of reality TV and compeition shows. From there she parlayed her talents, optimisim, and energy at ESPN as a sports broadcaster and for the last 14 years has been at NBC navigating the day and night slots in entertainment. We talked about her journey, success, the show and her latest project, launching her podcast The Coop that highlights phenomenal women!

ATHLEISURE MAG: We have been a fan of yours since Road Rules as you’re a ball of energy and optimistic which is always nice to see! I mean you were the first group to do that and in many ways that show paved the way for Fear Factor and Survivor!

KIT HOOVER: Can you believe? I was just telling that story the other day to someone about how fun it was!

AM: I loved that the show!

KH: Kimmie, you’re too young to know what Road Rules is!

AM: Well, I’m 44 and I remember the first season and watched a number of them!

KH: Well, you look great! I was 24 when I did it and now I’m 53. It was fantastic and I still reflect back because it was real. I mean at that time, there was no such thing as reality TV except for Real World. They had just done London and they were shooting San Francisco and it hadn’t aired yet. We had no idea what we were doing, nobody had an agenda to go on to get into TV, it was just real. Well now, everything is about trying to get your 15mins.

AM: It’s so true and what’s interesting is that we have Brooke Burke (Wild On, Dancing with the Stars, Fool Us) in this issue as well as when I first became aware of her, it

was on E!'s Wild On!

KH: I loved her on Wild On!

AM: We’re really excited to have a number of trailblazers who are women in this issue so it was really great to include you as well!

You have had such an amazing career from being on MTV, sports broadcasting with ESPN, and of course being on NBC for Access Hollywood and Access Daily with Mario & Kit! When did you realize that you wanted to be on TV?

KH: So I majored in Communications and Journalism at UNC in North Carolina. I didn’t know that I wanted to be on TV, I thought that I was going to go into the advertising world or to be in something creative. It wasn’t until Road Rules that after that finished, I thought, ok I kind of got comfortable behind the camera. Let me give myself 1 year to see if I can parlay it into something on TV and if not, I want to do something totally different. Fame was never the goal, I never wanted to be on TV, it was just, after that I thought that I had a window and I just decided to try it. Literally, it was almost a year to the day that I got my first job from it and it was called American Journal and it was kind of off and running from there. It was trial by fire then! I didn’t know what the heck I was doing!

AM: Watching you in Road Roles, I felt that you were someone that we would see on TV as you just have that authentic vibe and you wanted to hear what you had to say! It was natural and the TV just loved you.

KH: First of all, were you cracking up when – you know the joke was, that I had gained about 20 pounds in the 4 months that we were doing it. But that was a lot because I’m 5’0” tall. And the joke was with the producers was that, “oh my gosh, the little one is getting heavier by the second!”

We were eating Power Bars, Taco Bell, and Mark Long (Road Rules, The Challenge, The Challenge: All Stars) and I would drink 10 Budweisers! We were in our 20s, we had a life on the road for that show, so all you’re going to do is eat bad stuff.

AM: Well Power Bars are healthy though!

KH: Well, I’d have 3 before breakfast! We had no idea, we were eating the craziest –craziest things!

AM: Ok, well maybe 3 would do that for sure!

KH: Looking back, I was like, I think that I look great! I mean I was just a little puffier.

AM: But it’s also what happens when you’re traveling.

KH: Anyone that is on a road trip knows that you’re not eating the best or taking the best care of yourself.

AM: How did Access Hollywood come about? You have been on there since 2010!

KH: First of all, for anyone and everyone reading this! I got this opportunity when I turned 40! Do you know how great that is as a woman? To be hired, it’s been 14 years, and I’m almost 54! How great? It was one of those calls that my boss who hired me, Rob Silverstein (AccessDaily, Access Hollywood, People - The TV Show!) said, “you know, what’s great about you Kit?”

I said what, thinking that it was going to be a weird compliment. He said, “you’re not hired based on your looks” and at first I looked and said is that a compliment? But then I thought, that that may be the biggest compliment and it goes back to the Road Rules days where I never cared what I looked like. You’re on the road! There’s no makeup, there’s no bathroom, there’s no shower. I have just wanted to do the best interview that I could do or to do the best job that I could do. But I thought, what a compliment to be able to go into the entertainment world business. The

call came in, I took a leap of faith as I was living in Connecticut and my husband and I moved out with the 3 kids and we thought that it would last 1 year and 14 years later, we’re still here!

AM: I remember the show had been around for a few months and I started watching it when I was flying out for press trips as it would be on either in the hotel room or watching it on the plane. When I first saw it, I was like oh it’s the Road Rules girl who was on ESPN and now here!

KH: It’s the Road Rules girl, she keeps popping up!

AM: I love how your background has such a great mix of entertainment, sports, covering red carpets, etc!

KH: Well, similar to you, it’s the art of the pivot right? I kind of was naïve when Road Rules ended. I thought, what’s next? Nothing was next. They said, you’re a great person, thanks for coming in. I think that a lot of people feel like that with their jobs. You get one and you think that you’re going to stay, but things end and things change. You have got to be like musical chairs.

You have to find your next chair. So, I’m a hustler, and I like to navigate and work hard and it’s all related too! You’ve probably found that too!

AM: Oh yeah!

KH: Whoever you work with, way back then with Road Rules, I just had a meeting with Clay Newbill (The Bachelor, The Mole, Shark Tank) the producer out here. Who you are at your core matters tremendously. I feel so blessed that I have worked with so many great people.

AM: I tell people all the time I have a number of interests and things in my background from modeling, cheerleading, stylng, designing, etc - but the base

of who I am as an organized person, storytelling whether through apparel or in interviews, that’s why people keep come back.

KH: That’s why people keep coming back.

AM: 100% they want your commitment, passion, integrity and those skill sets!

When you’re preparing for interviews and talking with celebs and people of interest, what’s your process? I mean you’re covering those from all over so where do you like to start?

KH: Probably the same way you do! I love the research, I’m a reader! So I research and do all the reading that I can on the people. I sort of visualize the outline I have in my head and then I let it go and I try to be present and in the moment. I like to just listen and if you have done the homework, you know where you are going. And you want to get good stuff. It’s not about following the card. It’s listening and seeing where that takes you. I think that that’s the good stuff.

AM: You also have Access Daily with Mario & Kit! How is that for you to be on 2 very different shows, different time slots – I have a lot of respect for that! That’s not easy!

KH: Thank you! I’m grinding! I’m grinding. I have a lot of tuition with 3 kids! I love it! Access Hollywood is the night time show. So that’s more glitz and glam and entertainment news and then the hour daytime show with Mario Lopez (The Golden Girls, Saved by the Bell, The Golden Boy) is so much fun because that’s our kids and marriage and talking about fun stuff! I love daytime talk. So to be able to stretch both of those muscles is so much fun for me!

AM: That must have been amazing to know that you are helming both of those shows! I can’t think of anyone else that has that kind of double time right now.

KH: It’s really great! And then I’m launch -

ing a podcast!

AM: So excited as we’re going to talk about that as well!

KH: I put that in just so that I could do the long format. So I get my daytime that I love and I get my night time and then the podcast lets me go deeper. So the kids, 2 of them are at of the house as you know and 1 is going to leave next year so I have to start because I have more time to fill.

AM: You and Mario are neighbors!

KH: Yeah, he literally lives right around the corner. We could carpool to work. It’s the best! I run by his house which is on my running route so I go by and I wave, it’s really fun! His wife is the best and I’m really good friends with Nicole!

AM: You can see your chemistry too with one another which is really nice.

KH: Yeah, I’m very fortunate.

AM: What have been some of your favorite topics that you have covered from your Access Hollywood shows?

KH: For the night time show, it’s more of a 22mins show so it’s just quick. For the daytime, we don’t really touch any zeitgeist stuff. We’re more of a wholesome, talking about family, fun, never a gotcha thing. We try to do great interviews and so I love the ones that are a feel good story. I love when we cover human interest stories of everyday people doing extraordinary things. I am so moved by their stories. So we have been doing a lot of those feel good stories and maybe it’s because it seems like we do so much celebrity things that we want to show the real heroes. Give me a teacher or a nurse, I’m all into it.

AM: Well the podcast, I’m personally excited about that! To have women in their 40s as I am of that demographic as

well that are these powerhouse women! Where did the concept come from, what can we expect, and where did the name come from?

KH: You better text me after you listen as I want all of your notes! For the past 4 years, I was thinking that I wanted to do this now that I have the ability to do this and there may not be any listeners! I wanted to do it for me.

AM: There will be listeners!

KH: I get to interview these incredible women and each one, I feel like I learn a nugget from them! Do you ever feel like that the best advice you get is from your girlfriend when you’re talking? Like, “hey, you have to try this face cream.” Or for me as I’m menopausal, you need to get this patch! Try this school or get this shoe or whatever it is. So I wanted the podcast to be that feel. I like that it is 40 and over because maybe me getting the job at 40, I feel like I haven’t even hit my stride at 54 and in the old regime, women were done in their 30s which is what Halle Berry (Die Another Day, Catwoman, Moonfall) was telling me.

I just like that feeling of what are we doing now? We have all this knowledge and wisdom, let’s effen go! So it’s Cindy Crawford that I just interviewed, it’s Katie Couric, it's Gabrielle Reece, Jenny McCarthy!

AM: Love Gabby! We had her and our husband as a cover back in Oct last year.

KH: Gabby! What I loved about them was their love story! They actually filed papers for divorce and never got that far and they got it back together. The tools that they learned to do that – they’re connected now as a couple. She is the most thoughtful. Didn’t you find her so thoughtful and poignant?

AM: She’s so sweet and real –

KH: And smart!

AM: Yeah the co-founder of Athleisure Mag is also my boyfriend so when I have interviewed her, we have talked about how it is to run a business with the person you are involved with. It was interesting to hear her talk or to see how they interact with one another and to just have real responses to it. She’s like, you do the best that you can, but sometimes, things get f’d up!

KH: She is fantastic. She said this thing in an interview where she said, “I don’t talk to anybody better than I do to Laird.” I thought about that and sometimes when we talk to our spouse and partner, you’re a little nastier. She told me that she works on it like you would an athletic career and I thought, that is so awesome. I want to operate on that frequency.

With Jenny McCarthy (The View, Two and a Half Men, Masked Singer), I was asking her about her love story with Donnie Wahlberg (Wahlburgers, Saw franchise, Blue Bloods) and she felt that she was lowering her frequency and gears to get a guy. She was tired of doing it and said that she needed to be met here and that that was Donnie.

Having Cindy Crawford talking about being an empty nester. What she and Randy Gerber are doing next because maybe that's where I am in my life right now. hey’re going to a different state to buy property and they’re looking at dating each other. I mean, Cindy Crawford, if she’s thinking about all this stuff- it’s real!

AM: But it’s like, we’re all women doing these things. To hear those nuggets whether or not you’re in that position or not, you’re going to get something from it.

KH: I hope so!

AM: You can also find ways to apply it to your own life!

KH: And it’s rowdy! I have a little naughty side, so it’s a little bit of me asking everyone what is in their bedside drawer. Katie was like, I’m not telling you! Cat Cora (Iron Chef America, Tournament of Champions, Stars on Mars), one of my favorite chefs!

AM: We had her as a cover!

KH: Unbelievable, you should have heard what’s in her bedside drawer! I said, “Cat we’re going to have to bleep that out! I was blushing the entire time!”

AM: I love me some Cat!

KH: I love me some Cat! To think that she was told that she would never break into this business and that she should be barefoot and pregnant back in Mississippi! The ceiling breaker that she is as a chef –

AM: And a dynamo!

KH: And a dynamo.

AM: Plus she’s stunning. It was a pleasure to style her for our cover shoot and we were with her for about 8 hours and she was truly sweet. I grew up watching her on Iron Chef!

KH: I love that we have had the same women! This is so great! I am having a ball doing this!

AM: How many episodes are in the first season?

KH: I have just done 6 and we’re going to promote it on Kelly Clarkson which is going to air on April 5th. So hopefully we will just keep it growing from there! I’m thinking that we will do 1 a week or 1 every 2 weeks. The women who have participated, they are my friends and they have been so gracious. I hope it builds! For me, I don’t know about you, if I take the time to listen to a podcast, I want to feel good and that I am part of something. I want a takeaway.

AM: I do want to hear things that will make

me a better person or to sharpen a skill in an optimized way. How can you find the cracks in your own foundation to make it better or to just be ok with them.

KH: I’ve done the interviews and then days later, they will resonate with me and I keep thinking about it and it was something that was really cool or poignant with what they said. I want to try that or I find this interesting.

Cindy Crawford said something really interesting! I said, “have you always had the ability to laugh at yourself?” She said, “Randy wouldn’t say so.” I asked her what she meant by that and she said, “as the mom, I’ll be cooking and cleaning and Randy and the kids will gang up on me and make fun of me in a playful way, but it leaves bruises. It hurts my feelings.” So many people can relate to that.

AM: That’s so me. On the outside I’ll say whatever, but on the inside –

KH: That’s so me! It was fascinating to hear how she is navigating that and for others who are listening that is so relatable.

Ooo we also have Laila Ali (Girlfriends, Black-ish, S.W.A.T.) , she’s back in Georgia. I’m from Atlanta. Have you guys interviewed her?

AM: Yes, it was amazing to chat with her!

KH: We’ve been friends and she used to cohost with me and her art of the pivot, my friend can literally do anything and with no guidance. Everyone has been so gracious because this is longform and it’s a totally different muscle which I love! I’mgrowing as a person learning from all of this. What’s great is, it’s not a studio, it’s just my thing because it feeds me and I hope that other people enjoy it.

AM: It’s also a testament that people are so comfortable with you! What is the meaning behind The Coop?

KH: When you look it up in Webster’s Dictionary, it’s a gathering of hens and chickens that protect one another, that grow together, and work together. That’s what I was thinking of my women friends. Come into your Coop, it’s your safe spot! Let’s fluff our feathers, learn, and protect and shelter one another.

AM: I thought so, but then I was like maybe I’m thinking too Midwestern.

KH: You knew! Also, Gwyneth Paltrow (Great Expectations, The Talented Mr Ripley, Iron Man franchise) told me that double letters are supposed to be successful letters. Like she has Goop, but I was like, “hey, I will take any extra advice!”

AM: This is so exciting. Where do you see this brand going?

KH: I would like to see it go into a Coop Conference to share all the knowledge that you have learned and to interview a great celebrity like a book party without a book.

AM: I love the concept because women like to connect and we love partnering with one another because once you’re connected you see synergies and commonalities!

KH: Even when we’re just talking about it, it’s just so real and it makes me excited and it’s happening!

AM: And it’s yours!

KH: That’s a neat thing for me as someone who has always been under awesome companies. I have always been with great companies MTV, FOX, ESPN, and of course NBC. But this one is just me!

We start off each Coop interview with 1 word to describe your life and where you are right now. What would that be for you Kimmie?

One word where you are right now!

AM: Navigating

KH: I like that!

AM: Within our team we’re always talking about we’re riding various waves. There’s that which comes to us that we never thought, that which we want that’s on our list and then when you do whatever it is you do, how do you keep on advancing as you don’t want to lose the momentum. So I feel that navigating is where I have been for a bit. I’ve had the pleasure throughout my life to have received many opportunities, some planned, some not planned, whether it was starting off interviewing people at the age of 12, my first person was Oprah, it was such an honor, my second was Jessie Jackson. I’ve always been one that wants to take opportunities and then to figure out how they come together. We see that plan of what is needed, and can go out and draw on these waves and then we navigate it.

KH: I just love that word navigating and so we take that word and then if I’m interviewing you, the whole interview with you would be about navigating. I’d ask how you started off and you’d tell me about Oprah and then I end each interview with, "What makes you happy?"

AM: Silence.

KH: I love that.

AM: I get very little of that.

KH: So it’s a buttoned up approach for my interviews.

AM: I can’t wait to listen, I love a bookend.

KH: I love a bookend!

The what makes you happy came when

my business partner’s daughter was in therapy and they did this sort of deep breath that you did 10 times and you were supposed to say what makes you happy. We started ending with it and it’s wonderful to hear. First of all, the 1 word of where you are right know, Jenny McCarthy said, needless. I said, “what a great word.” I don’t feel needless and how do I get that still? Then to end with what makes them happy, it’s fascinating!

Then we also have a section called Let’s Get Random and then I can ask all of the fun stuff.

@kithoover

PHOTOGRAPHY

COURTESY | Kit Hoover

We took some time to sit down with Brandon Soo Hoo who is actor in film, TV, anime, and is passionate about food as well as Martial Arts! In speaking with him, we understand why he's been acting for most of his life with Tropic Thunder as one of our first memories for him. Since then there have been an array of projects, noticeably his recent work in Paramount+'s The Tiger's Apprentice and Netflix's Mech Cadets! We talked about how he got into the industry, his passion and familial connection to it, Martial Arts, the importance of representation, and smash burgers in Cambodia!

ATHLEISURE MAG: When did you first fall in love with just movies in general? Do you remember your favorite film or the first film that you ever saw?

BRANDON SOO HOO: Well you know, my parents used to drive a Honda Pilot and we would always visit my cousins and take 50 minute drives to my cousins crib live every week! So every time, we’d put in a DVD so the earliest movies that I could remember in that DVD player were like, Shrek and The Sound of Music! This one Pokémon movie called Pokémon 4ever and it wasn’t even one of the better Pokémon movies. It was just the DVD that my family had so those were some of the earliest movies that I remember.

In terms of when I started to really appreciate movies and cinema, I would say that I really started watching movies when my dad would put in Martial Arts movies. I think that that was the first things that I fell in love with like, Kung Fu Hustle, Enter the Dragon and stuff like that.

AM: That’s amazing!

BSH: It started with action movies.

AM: What point did you realize that you wanted to be an actor?

BSH: Well for me, Hollywood and entertainment has been a family trade! So as long as I could remember, it has always

been part of the conversation. So yeah, I just learned this recently, but I think that in the Guangdong Province which is in Southern China, the village that my family is from is one of the earliest villages that actually was involved in film production in China.

AM: Oh wow!

BSH: Yeah! So I didn’t even realize that until I was like 20 years old and I visited China and they said, down the street, there is a film studio and up there is a production house. They told me that it was one of the earliest movie industry cities in the country, in China! So, my family, the Soo Hoo’s – I’m pretty sure that they are from that city and coming here, my grandpa was an actor, his brothers and sisters were actors, and my dad, he did a bunch of industry work as well. So as a young kid, they were like, we’re so familiar with this industry and you seem like a pretty outgoing kid – why don’t you go ahead and give it a try? So when I was really little like 10 years old, that’s when my parents started introducing the idea to me and I just kind of stuck with it and rolled it with it and I have been super grateful ever since!

AM: You’ve been in the industry for awhile, your first feature at a young age being Tropic Thunder, and then you have done a number of roles since then! How do you approach playing your characters and what’s your process?

BSH: How do I approach playing my characters? Pretty straight forward. I will just try to understand the character as deeply as possible and to do as much research as I can and depending on where the person is from and what kind of upbringing that they have, I’ll just do a lot of research and just sit with that as much time as I’m allowed. For my character, Tom in The Tiger's Apprentice for example, he is someone who grew up as an Asian American in an American high school and he

lives with his grandmother. So I kind of pulled upon my own experiences growing up in Chinatown and spending a lot of time in LA Chinatown and I drew up from my own experiences with my relationship with my mom, and whatever experiences I conjured up with me really feeling the pressures of being young and trying to step into my own responsibility and trying to find who I want to become and all of that stuff. I just try to find the reality of all of those things.

AM: Do you find it to be a difference in terms of preparation when you’re doing film/TV versus doing voice work because your credits really have a great balance between the two. Is the preparation any different between when we’re physically seeing you or when we’re just hearing your voice?

BSH: A couple of things that I would say is that the preparation that I do for animation is that I watch a bunch of cartoons to get inspiration for sure! I grew up on cartoons, so I just spend more than a few hours just scouring all of my favorite shows and movies. Then after that, I drink a lot of Honey Lemon Tea so that my throat doesn’t close. That and Throat Coat Tea are my lifeline and lifesavers when I am in the studio.

AM: You’re also in Mech Cadets which is on Netflix, what drew you to this and can you tell us a little bit about it?

BSH: Mech Cadets on Netflix is an anime made by Polygon Pictures and BOOM! Studios on Netflix and it’s these giant robots fighting aliens who are trying to invade Earth. Obviously, as a young kid, that totally speaks to my childhood! Why wouldn’t I want to be part of a show that has giant robots fighting aliens? It sounds so badass and the show really is! I think that it’s just an awesome story you know of coming of age and you get to see such beautiful artwork. As soon as I saw the project, I thought yeah I have to be part of this!

AM: We spoke on The Tiger Apprentice briefly, but that cast including yourself obviously has Bowen Yang (The Lost City, Fire Island, Saturday Night Live), Michelle Yeoh (Crouching Tiger Hidden Dragon, Crazy Rich Asians, Everything Everywhere All At Once), Lucy Liu (Charlie’s Angels franchise, Kill Bill franchise, Kung Fu Panda franchise), and Henry Goulding (Crazy Rich Asians, A Simple Favor, The Gentlemen)! That is insane! What was it like being with them on that and what drew you to wanting to be on this show as well?

BSH: I mean honestly, just seeing everyone that was involved reading the story and really getting to be part of this story that represents my culture and to be able to play someone that is such a positive role model of a character. All of those things were really really great! These are all really great reasons why I am stoked to be part of this project and what it’s like to work alongside such a star studded cast is really quite humbling.

I was nerding out about the cast sheets with my parents for hours! I called them as soon as I read who was part of it. I was like, “guys, look who is involved in this!” All the people that I grew up watching and some of those people are those that I really look up to and I got the chance to share the screen with them which is a huge privilege. At the same time, it’s humbling and It’s also really affirming to know that I’m standing amongst people that I really look up to.

AM: I think it’s also interesting in this time to have representation taking place in so many ways and levels. When you’re able to look out and see representation as it illustrates those who are Black, Asian, Indigenous, LGBTQ+ communities, those that are in the deaf community and other groups that haven’t in the past received the inclusion that is beginning to happen now. It's nice to see it when it is mainstream

spaces and not only is it great for you to see yourself and be part of that movement, but other people can look and say that they hadn’t previously been exposed to that and for them to want to see that as well whether they reflect those groups or not.

BSH: Yeah it absolutely is. I think that representation is kind of a renaissance right now for diversity projects – people of color led projects so I am really grateful to be in this era of filmmaking which is really exciting.

AM: Are there any upcoming series or films that you would like for us to know about that we can keep an eye out for because it seems like you are always very busy.

BSH: Well you know what? I have actually been traveling a lot really recently and so I’m just getting back and I’m ready to hop back into the circuit! I am going to keep promoting Tiger and Mech which is currently on streaming. I will go back to creating a lot more content, getting my social game back on and I have a lot of fun and exciting things coming up!

AM: You’re also on a mission to have more projects that are shot in Asia and to help aspiring Asian actors to have more success in the US. Is this going to be a business that you create or is that going to be an initiative that you do? How are you going to lend your voice to that effort and interest?

BSH: Absolutely! I’ve actually been talking to some production companies in SE Asia because I have some friends out there that we have been talking quite a bit about branching out and creating our own projects out there. I have some things in the works. We are working on a script and I am in the very rough pre-production phases for a project right now. I can’t say too much about it but, we have some projects that we’re doing overseas and bridging that Asia and American industry gap is just something that I have always wanted to do. So there's some stuff in the works as well.

AM: You’re a Master Martial Artist, you’re trained in a number of forms, and you have a Black Belt. Why do you love incorporating this into your lifestyle?

BSH: For me, Martial Arts is definitely one of the pillars of my life that keeps me ok it’s part of my self-care! It’s a little bit of what drives my life force and it keeps my fire burning! It’s something that I started practicing at a really young age. I actually tried to stop it when I was little because I felt that Martial Arts was hard and doing exercise in the backyard was difficult. But when I stepped away from it, I felt that it was something that I needed and it’s kind of what keeps me going! So I just found it to be a mind, body, and spirit practice that balances out all of those things. It’s not just a physical thing for me. If I don’t do it, I don’t feel ok. I have to do it, I have to train, I have to keep going.

AM: Well it’s amazing that you bring these forms as well as your knowledge of weaponry together on your social platforms. I’ve watched your IG videos and it’s definitely action packed!

Why did you want to present that and to share that with everyone?

BSH: I think that not only is it really cool and it’s really entertaining to watch, it’s something that I can share with the world, but I think that a lot of people actually get a lot out of it!

It inspires people to stay active and for me, it’s sharing a bit of what I’m passionate about, it’s sharing my culture, and I think that everyone should have some kind of of – I don’t know if everyone should – but I encourage people to pick up some kind of Martial Art practice because I think it’s really beautiful and it really benefits you so there is no reason to not pick up some kind of practice.

AM: Obviously, we know you do Martial Arts. Are there other things that you do to stay in shape as our readers are always interested in what routines they can include in their workout so that they can optimize themselves as well!

BSH: That’s right! Athleisure Mag! I do want to talk a bit more about Martial Arts because one of the other things that it has given me, and not even just a sense of security because it’s a practical skill, it’s given me discipline and the ability to push through discomfort and difficult situations because that’s a pretty primary part of Martial Arts. You just keep going, you go through the pain, you go through the hardship, you go through the hard stuff. I think that that is just applicable across so many dimensions in life. Not even just fighting against a person, or fighting against situations, but fighting against yourself. I think that in Martial Arts, yourself is the primary opponent that you want to get better than yourself, and you want to improve upon yourself.

While there are classes, groups, and teams – it is a very solitary type of sport because you are always the person that you are measuring yourself up against. I think that it is a really good way to stay focused and to stay consistently better in yourself. You can watch yourself grow and it really instills a sense of pride. Like, “wow, I really accomplished that! I’m really better than I was yesterday.” I feel like it’s a pretty rare thing that I think Martial Arts is particularly good at it.

AM: Now hearing you say that, I wouldn’t have thought about it like that, but I see how that’s true!

In researching you, I love that you have an array of interests! I want to know more about Staxs Burger as I know you are a foodie and an entrepreneur! Why did you want to be involved in this and what can we expect from it?

BSH: I mean food, food in general is just really big in my life! On top of acting, on

top of Martial Arts. Food has been a very core thing in my life. Going back to what you said earlier, things that I do to stay in shape, something that I am very conscious of is what I am putting into my body.

But not on that note, we have a burger restaurant, ha ha!

AM: Ha!

BSH: And it’s not always entirely aligned with my diet, but it is aligned with the fact that I love food and I can make up a really mean burger and so what happened with the burger place is that I actually, me and my friends made a burger for my friend in Cambodia. He liked it so much that he said we should start a business together. From that moment, we all just put our heads down and we had several months researching burgers and trying to concoct the best recipe and we flew back out to Cambodia and we ended up launching a restaurant. The whole process from ideation to when it launched, it took like 5 months.

AM: Wow, that’s fast!

BSH: Very rapid! We were like, let’s do it, we have the idea, let’s go – we want to do it.

AM: Are you thinking about franchising it or expanding it to other areas for those of us who may not be able to go to Cambodia to try it?

BSH: I mean, it’s a quick Uber drive over!

AM: But of course!

BSH: Yeah pop into Cambodia and we’ll hook you up!

AM: Right!

BSH: It’s definitely a goal in the future to expand. I'd love to have more loca -

tions in Asia first and to get more of a presence out there and to establish what we do. I’d love to come back out to the states and to share our food with the states because this is where my home is at and it’s definitely a goal! But yeah, I have always wanted a restaurant from a really young age! This opportunity presented itself in a really serendipitous way so I felt that the Universe was speaking to me right now when the opportunity came up.

AM: How do you take time for yourself when you’re not juggling the projects, preparing for a role, flying to Cambodia to enjoy those smash burgers? How do you take time for yourself just so that you can reset?

BSH: I don’t, I simply don’t! I’m just kidding! I think that having balance is crucial in order to keep operating at an optimal level. You have to have balance you have to have those things that offset all of the output. So I do things like I make myself good meals, I spend time with the people that I love. I will try to spend time in solitude because I’m always interacting with people so I will go to the park and take a really long walk and just contemplate where I’m at. I eat well because that is the fuel that keeps me going. So if I don’t eat well, I’m not going to operate well. Then I keep training and I keep it up because for me, training is what keeps me healthy, but it is also my self-care. @brandonsoohoo

PHOTOGRAPHY

CREDIT | Ian Spanier

In our JAN ISSUE #97, we caught up with Charles Joly, globally acclaimed mixologist where he shared what it was like to create and pour Johnnie Walker Blue Label craft cocktails as the Official Spirit Sponsor of the 75th Emmy® Awards. We kicked off Awards season speaking with him and we wanted to circle back with him as Tequila Don Julio was a proud partner of the Governors Ball, the official after party of the 96th Academy Awards. We wanted to find out about what it was like for him to pour at one of the biggest after parties of the season and he also shared recipes that we can enjoy for the red carpet moments that we enjoy year around!

ATHLEISURE MAG: What does it mean to you to be the official bartender for the Governors Ball, the official post-Oscars after party?

CHARLES JOLY: Each year that we're invited back to create cocktails for this amazing event is an incredible honor. You hear this being referred to as "Hollywood's Biggest Night" quite a bit. We take that to heart! Each of the artists in their respective fields are being recognized for their expertise and passion. For many of the attendees, this may be a once in a lifetime nomination. How cool is it to show up with the celebratory cocktails made just for that night, a superb lineup of tequila and a world class crew of bartenders to help throw the party?!

AM: We always look forward to the Oscars and as many people enjoy hosting their own viewing parties with friends or even if it's solo, how can we make sure that our cocktails are star quality?

CJ: You can definitely sip along with the stars and make these cocktails for your next celebration. While we definitely pull out all the stops, we also always provide easy, at-home recipes for cocktail enthusiasts to make at home.

When it comes to your cocktails, the end result will only be as good as the ingredients you put in. Tequila Don Julio is the

perfect foundation for each of the drinks.

Be sure to use fresh juices and take an extra moment to look at simple details: use an attractive glass, use a thoughtful garnish etc.

In the end, taste is wildly subjective. Use my recipes as a guideline, then feel free to adjust to your (and of course your guest's) taste! Don't worry if you don't have every exact ingredient on hand. Get creative and don't be afraid to make little substitutions.

AM: Based on the drinks that you served for the 96th Oscars, what would you suggest that we pair with these drinks as we enjoy them at home?

CJ: The sky's the limit when it comes to food-cocktail pairings. If you'd like to stick with the idea of Mexican flavors, you can't go wrong with a spread of salsas, tacos al pastor and refreshing aguachile.

AM: What did you serve at this year's Governors Ball and which spirit will you be highlighting?

CJ: Tequila Don Julio is in the spotlight! The lineup of bottlings from the brand is more exciting than ever. We'll of course be showcasing the Tequila Don Julio Blanco, which shows the spirit in its purest form. I was also happy to explore cocktails with some newer releases, including Tequila Don Julio Rosado and Alma Miel. The icing on the cake is Tequila Don Julio 1942; everyone's eyes light up when they see this bottle on the bar.

The cocktails are all inspired by the idea of Modern Mexico and range in style from familiar, bright and refreshing (It's Showtime - Tequila Don Julio Blanco, Pineapple-Cilantro, Pink Peppercorn, made by Isra Baron) to sparkling and celebratory (Written in the Stars - Tequila Don Julio Rosado, Guyaba, Watermelon,

Rose Champagne) to an elegant Martini (Round of Applause - Tequila Don Julio Alma Miel, charred corn & epazote infused vermouth, cacao bitters, charred corn husk-salt rim).

To showcase Tequila Don Julio 1942, I created a special pairing and signature serve. We worked with an artisanal chocolate maker, Sleepwalk Chocolate, to create a truffle with a mole center and 1942 infused cacao nibs. All of this is lightly smoked with palo santo wood in front of the guest.

Here are signature Don Julio recipes below co-created by Charles Joly and Mexico’s Bartender of the Year Israel Barón.

1942 ENCORE

INGREDIENTS

• 1.5 oz Tequila Don Julio 1942

• Paired with mole-flavored chocolate truffle bite with gold flakes

PREPARATION

First, pour Tequila Don Julio 1942 into a stemmed Sherry glass. On the side, serve the mole-flavored chocolate truffle bite.

ROUND OF APPLAUSE

INGREDIENTS

• 1.5 oz Tequila Don Julio Alma Miel

• 1.5 oz Herb-Infused Bianco Vermouth

• 10 drops Chocolate Bitters

• 3 dashes Orange Bitters

PREPARATION

Combine all ingredients in a mixing glass over ice. Stir well and strain into a chilled Coupe glass.

IT'S SHOWTIME

INGREDIENTS

• 1.5 oz Tequila Don Julio Blanco

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

PREPARATION

Combine Tequila Don Julio, pineapple coriander tincture, agave honey and fresh lemon juice in a cocktail shaker with ice and shake well. Strain over large ice cube into Collins glass rimmed with salt and pink peppercorn.

WRITTEN IN THE STARS

INGREDIENTS

• 1.5 oz Tequila Don Julio Rosado

• .75 oz Guava Syrup

• 2 oz Organic Watermelon Juice

• .5 oz Fresh Lemon Juice

• 1.5 oz Chilled Rosé Champagne

PREPARATION

Combine Tequila Don Julio Rosado, guava syrup, organic watermelon juice and fresh lemon juice in a cocktail shaker with ice. Shake well and strain into a Coupe glass. Top with chilled rosé champagne.

@donjuliotequila

@charlesjoly

PHOTOGRAPHY COURTESY | Mark Von Holden, A.M.P.A.S. for Tequila Don Julio

Avid readers of Athleisure Mag know that we enjoy sharing interviews with amazing Olympians with you! As we countdown to Paris 2024, we took a few moments to catch up with 3X Olympic Medalist for Team USA Gymnastics (G1, S1, B1), Suni Lee! We enjoyed seeing her fulfill her Olympic dreams at Tokyo 2020.

As she prepares to take on joining the Olympic team for Paris 2024 , we wanted to find out about her passion for the sport, how she got into it, what the next few weeks look like in terms of qualifications, how she goes about training, what she is looking forward to should she make the team, and more!

ATHLEISURE MAG: When was the moment when you fell in love with gymnastics and what do you enjoy about this sport?

SUNI LEE: Well, I started gymnastics when I was 6 years old. It just started by watching a lot of YouTube videos. My dad and I were always constantly trying new flips and then my mom just decided that it would be a great idea to put me in gymnastics because at the rate that I was going, it was getting a little dangerous in the house. I just started competing and I moved up levels pretty quickly and that’s just when I knew that I loved gymnastics and I stuck by it ever since.

AM: Oh wow!

How has that journey been with you competing at Auburn University and then obviously being on the Olympic team during Tokyo 2020 and being a 3X Olympic Medalist?

SL: The journey has been absolutely amazing. You know, a lot of people talk about winning the Olympics, but I honestly think that the journey has been the most important part and the most memorable part, just because it took all of those years and all of the work that I put in to make it to the Olympics. Going straight to college right after that was such an amazing blessing – I absolutely loved college and getting to have a team and just having a

team environment. The Auburn community was just truly amazing! You will never find something like that ever again and I’m just so blessed to have been a part of that.

AM: What’s that feeling like when you realized that you’re going to represent our country in Tokyo at the Olympics?

SL: I just remember being in shock! It felt so surreal, I was just over the moon. I was so happy and it just felt like everything was finally going into its place. I just worked so hard for it and for it to just be able to happen and to just be like in the palm of my hands, was the best feeling ever.

AM: A lot of people don’t understand that there are a lot of things that happen podium to podium. So what does your schedule look like in terms of what you are doing for qualifications or meets to make your way to hopefully being at Paris 2024?

SL: So we have a bunch of qualification competitions coming up. So we start off with US Classic and then from US Classic, we qualify to Championships and then Championships there are a number of people pulled from the top of competition which allows you to qualify for Olympic Trials. For that, I believe that the top 2 are automatically put into the Olympic team. Then the remainder of the people are selected so it’s very competitive.

AM: I can’t even imagine!

How is it for you to be able to train, to be able to be part of this and to juggle your personal life? Because obviously you do more than just being a gymnast. So how do you do all of this and to keep it together.

SL: Yeah, it’s been a little difficult because obviously it’s like everybody’s first time doing this so we’re all just trying to do it together. It’s been super exciting

to work with other brands, but then also to be able to get to go home and to be able to do the sport that I love and train every single day for one of my biggest accomplishments. That’s just something that helps motivate me I guess for the future.

AM: What does an average day of training look like for you? How many hours are you spending?

SL: 3 days a week, I train 8 hours plus an extra hour of strength and conditioning and of course, I have to do like physical therapy to make sure that my body is feeling great and then another 3 days out of the week. So it’s Mon., Tues., and Thurs. I go 8 hours and then Wed., Fri., and Sat, I do 4 hours.

AM: Although you haven’t made the team yet, but if you do, what are you looking forward to in terms of this next Olympic cycle?

SL: If I were to make this next Olympics, I think that I would look forward to having a crowd!

AM: Oh yeah!

SL: Yeah, unfortunately at the last Olympics, it was during COVID and we didn’t have anybody come to our meets and it just didn’t really feel like a competition.

AM: Yeah.

SL: I think that that’s the one thing – like our families and friends giving us that support! I’m just hoping that I make it so bad.

AM: With such a busy and focused schedule, how do you take time for yourself and making sure that you’re checking in with Suni and what’s going on with you?

SL: I spend a lot of my off time shopping or hanging out with my friends. I love journaling, I love working out. So, I do try to balance it out as much as possible. If I have an off weekend, I do try and spend it

with my family and friends. Just trying to catch up, I love spending time with my siblings. I really just try to stay in touch with my body and my mind at all times.

AM: Are there any projects coming up that you would like to share that we should keep an eye out for?

SL: I don’t know if I can exactly share what I am working on, but I will say that I have been super blessed and it’s amazing that I get these opportunities to work with some of my favorite brands because I never thought that I would be able to. So that is just something that I will always look back on! It’s like Batiste, it has been super amazing to work with them and exciting because I use their products on a daily basis! So to work with them is just so amazing. @sunisalee

PHOTOGRAPHY COURTESY | Suni Lee

American Rust is based on the novel by Philipp Meyer. In its 1st season we were introduced to the town of Buell with a host of characters that see a frayed American dream in this Rust Belt town in Pennsylvania. We meet Chief Del Harris (Jeff Daniels) and Grace Poe (Maura Tierney). Throughout that season we see how people become compromised due to their interactions with others and how far they will go!

In it's 2nd season which streams on Prime Video on Mar 28th, we continue to see how choices that are made affect those around us as well as what it means to get justice in American Rust: Broken Justice. We had the opportunity to talk with Executive Producers Adam Rapp (Flesh and Bone, Vinyl, Dexter: New Blood) and Dan Futterman (Judging Amy, Capote, In Treatment) to find out more! If you have yet to see the first or second season, spoilers ahead.

ATHLEISURE MAG: I have been a fan of both of your work across a number of years! What as Executive Producers, were you looking for that drew you to this series?

ADAM RAPP: Look I, I just think that the characters are so rich! Dan brought me in! He gotten the rights to the novel and Jeff Daniels (The Newsroom, The Martian, Steve Jobs) was sitting beside him and they brought me in. I read the novel and I was just blown away by how rich and textured the characters were. The romance between Harris and Grace. The complexity, the nuance, and the mystery that is within that. Then of course, all of the different characters just kind of flow out of that. Billy’s (Alex Neustaedter) character – I mean, I always start from a place of character in my work. So it was really really easy to see how I could get in here and work on this with Dan. It was really fun!

DAN FUTTERMAN: Look, a lot of it was Jeff! He gave me the book and he had been trying to get this series made for awhile. He wanted to make this and I think that the world spoke to him very deeply. He’s stayed in Michigan his whole life, he grew

up there and so this world is meaningful to him. Then yeah, what Adam is talking about, Philipp Meyer wrote a beautiful book. For me in particular, this relationship between Del and Grace and the question of can you love somebody and use them at the same time? That pervades the first season and it continues in a very different way in the second season.

AM: Of course, I watched all 10 of the screeners in prep for these interviews. How much time has passed between the first season and the second one? Where are we picking up these characters again?

DF: I think that we’re a few months in right Adam – would you say that?

AR: That’s correct. We always said 3 to 4 months. We were trying to figure out how much recovery time Billy could go through and be on his feet again. That helped and it also gave us some time for the fracking story to be established in the community. But it wasn’t a year or 2, it was just a few months.

AM: I really love that there is a lot going on in the S2. I watched it in 2 days – I felt that I wasn’t going to sleep and that was ok! You don’t think the events are connected, but then it funnels to a lot of connectivity between everything. What should fans of the show keep an eye out for in this season?

DF: I think that you bring up a great point about the different strands of this season. We made a very conscious decision that the first season kind of ramped up to the end. Then we just thought, well lets keep it going. Lets keep that motor running and lets get a lot of other motors going. All of those roads interweave. You may feel like a storyline is disconnected, but it’s not. All roads eventually lead back to Buell. The title Broken Justice, almost all of our characters are seeking justice in some way. Del has penance that he feels like he needs to pay, Grace feels like she’s owed some -

thing because of her son, Billy’s trying to get his life back together and what kind of justice can he find? Steve Park (Rob Yang) feels that he’s got a truth of what happened in S1, but no one will listen to him and all of these characters are colliding together against one another. That was a great thing to be talking about in the room and then to be able to see these actors execute it was amazing.

AM: I found this to be beautiful and intricate and I hope that there is a 3rd season! The finale definitely gave me pause. Being from the Midwest originally, a lot of the topics resonated for me when you’re talking about factory towns and I grew up in an automotive community and so to be able to see this and to watch the tensions that come around all sides as these communities navigate what’s around them and happening to them is interesting.

DF: Well thank you! Adam is from the Midwest as well.

AR: Where are you from?

AM: Born in Anderson, Indiana but grew up in Indianapolis.

AR: Ok, I’m from Joliet, Illinois.

Now that we know a bit about the background of the novel turned series, we wanted to talk with some of the actors involved in this season! We took some time with Alex Neustaedter (Colony, Agents of S.H.I.E.L.D., Low Tide) and Mark Pellegrino (Dexter, 13 Reasons Why, The Class of '09) about playing a father/son in this series.

ATHLEISURE MAG: Mark and Alex, it’s so nice to meet you guys. I have enjoyed a number of shows that I have seen you in previously to American Rust! What drew you initially to be part of this show?

ALEX NEUSTAEDTER: Well I loved the book. I also grew up playing sports and I have always wanted to play an athlete. I played football in high school and pop warner and tackle football since I was a

little kid. So I feel like having the opportunity to play a football player that is way more than just a football player and to kind of explore the livelihood of someone who didn’t go and chase their dream was really enticing and exciting!

AM: And Mark, for you?

MARK PELLEGRINO: Yeah, I read the book as well and I loved the book. I love complicated relationship stories you know? Family dynamics are very intriguing to me. You get all of that here and I wanted to explore coming from a fatherless home in my own world, I wanted to explore that dynamic from the other side and to see what it made me feel like and if I could get any closure in my own life, in my own world by playing this out.

AM: Can you tell us about the father/son relationship between Virgil and Billy?

MP: Yeah, I think that Virgil has been an absentee father. I think that he is basically a boy in man’s clothes and he wasn’t there for his son in the pivotal times and in the way that a son needs a father to be there. A son doesn’t need a father just to go to his games. He needs him there to grow up and face life and he wasn’t there for that. I think that in S2, Virgil attempts to make up for all of that lost time.

AM: Where do we leave you guys in American Rust and where are we picking back up with you again in Broken Justice?

AN: We leave Billy knowing that he goes into a coma and at the start of S2, he has made a semblance of a recovery, he’s not all the way recovered, but he can walk again. His surgery is healed. So, for Billy, at this point, it’s really recovering more mentally than it is even physically. He has the physical part down, he knows what to do, but the next chapter is how will Billy deal with his past and is he going to con -

front the demons that keep popping up into his life?

MP: Yeah, in S1, Virgil seems to have some suspicions of Del and Grace. He has some information that he is putting together that very well could topple everything that Grace and Del have built up from S1 and there is a kind of resolution in respect to that and an attempt on the part of Virgil to get back and to try to have a relationship with his son and to help him out in his tough time.

AM: Well, I enjoyed watching all 10 episodes of the screeners and the second season was so amazing. What are you excited for viewers and fans to see for this season?

MP: I loved the pace of it and that there were multiple mysteries going on at the same time and you see people in desperate situations who love each other trying to help each other get out of those desperate situations.

AN: I love and what I think that fans are going to love the most is how action packed it is and also kind of a new lease on life that a lot of these characters have and how they’re going to try to change what they have done in the past and how they will do this for the future and how they will continue to grow and to become better versions of themselves.

We talked with Luna Lauren Velez (New York Undercover, Oz, Dexter) and Rob Yang (The Americans, Succession, The Menu) who play police officers in this series. In their own way, they are looking to find the truth behind the mysteries that continue to pile up!

@markrosspelle

ATHLEISURE MAG: It’s nice to connect with you guys! I have been a fan of both of your work! Rob, I enjoyed your episodes in Succession and Luna, I loved you in New York Undercover! I grew up watching that show and it’s great to see you in this series!

LUNA LAUREN VELEZ: We love that show didn’t we?

AM: Yup!

What drew you guys to American Rust initially?

ROB YANG: I think that the story and the people involved! I increasingly look at who is involved and who I am going to be working with is a big thing that attracts me to a project and then what I walk away from. It’s making new friends and working with people that I admire.

LLV: I got to see S1 right after it was shot and the characters are just wonderful in this show and the acting of course and the actors! I just thought that like what Rob said, after a certain point, what becomes the most important thing is who you’re working with, what you’re part of, I think that those things are the most important and so for me, that is one of the things that drew me to be part of the show.

AM: So Rob, where did we leave Chief Steve Park last season and where are we picking up with him in Broken Justice? You were incredible, I watched all 10 of the screeners and stayed up 2 nights in a row!

RY: You watched all of them? Wow!

AM: Oh yeah, I love this show!

RY: Even I haven’t seen it. I haven’t watched any of it.

You basically pick up after S1 with this –he’s got strong suspicions and he feels like he needs to prove it. That’s where S2 takes off. It’s off to the races.

AM: For Detective Angela Burgos she comes into Broken Justice. What can you tell us on what we should keep an eye out for from her?

LLV: I think that what you should keep an eye out for is just the way that perception starts to shift. She’s always looking behind her back and she is always aware of what’s happening, but as much as she expects what could happen, she is unprepared for what happens.

AM: What are you excited in general for what viewers and fans will see this season?

LLV: All of it!

RY: Thank you for watching!

@primevideo

@lunalaurenvelez @yangrobber

PHOTOGRAPHY CREDITS | America Rust: Broken Justice/Prime Video

THEARTOF THESNACK: MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi

counter, the dining room, or at the 13seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin- starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was

Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests

how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish inhouse really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mush -

rooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dra -

matically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi.

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines. We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine. We also have a Kyoto Matcha IPA , and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

@mishiknyc

PHOTO CREDIT | Michael Tulipan

We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!

For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!

To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.

We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best

of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?

JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.

AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?

JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?

JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, rasp -

berry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.

AM: When we're popping by for lunch, what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.

AM: What are 3 dishes that you suggest for lunch that should be on our radar?

JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.

AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?

JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.

AM: What are 3 entrees that we should consider for dinner when sharing with friends and family?

JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.

AM: What are 3 cocktails that we should have for dinner?

JH: For dinner, we recommend guests order a classic martini, a timeless cocktail

that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.

AM: What are 3 entrees that we can have for brunch when sharing with friends and family?

JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.

AM: What are 3 brunch approved cocktails that we should enjoy?

JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.

AM: We love a good Happy Hour - what do you offer during this time of day?

JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos,

sriracha honey chicken wings and angus beef sliders start at $10.

AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?

JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.

AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?

JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.

AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?

JH: YourPlace allows guests to rent rooms for four or eight hours, providing premi -

um day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.

AM: Tell us about your fitness center and what you offer here.

JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.

AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?

JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.

AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?

JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.

AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off prop -

erty and are in SoHo?

JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.

AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?

JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.

AM: Are there any packages that you would like to highlight that we should keep on our radar?

JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.

We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!

We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!

ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!

CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?

C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that

his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?

C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.

Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted Michelin star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.

AM: What is Shiva's involvement in Chola at this point?

C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.

AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?

C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.

AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?

C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions do the dishes offered come from?

C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along

the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.

AM: You make your Ghee fresh at Cholawhy is this such an important ingredient?

C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.

AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?

C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.

Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.

AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the fac-

es of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.

For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.

AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?

C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:

• Baghari Jhinga, creamy mustard shrimp from Kashmir

• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

AM: For the entree, what are 3 dishes that you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?

C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.

AM: What are 3 meat based dishes that we should think about having for our next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars

• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach, ginger

AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee

• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot

• For Naan, the Chili Onion Naan is recommended for spice lovers

AM: To complete our meal, what are 3 desserts that we should think about having to share?

CC: To round off your meal perfectly, patrons should try the following desserts:

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?

C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.

AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?

C: From Allen’s list, must try cocktails include:

• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice

• East of Manhattan, Ragtime rye, La

Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice

AM: In terms of beer and wine, what are 3 you suggest?

C: When it comes to beer and wine selections, Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine

• Rose from Driopi, Greece pairs nicely with a variety of dishes

• And don't miss out on Chola’s housemade Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options

PHOTOGRAPHY COURTESY | Chola

The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!

We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!

ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?

CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."

AM: Are there other regions in the world

that also make sake?

CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.

AM: Tell us what led you to sake and what your background is?

CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.

AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?

CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal

was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.

AM: Why are Honolulu and NYC the 2 cities that host this event each year?

CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.

AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?

CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.

AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?

CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.

Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule

AM: This is quite an event. What can guests expect when they attend next month?

CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.

AM: There is also a philanthropic element to this event, can you tell us more about that?

CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.

AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.

PHOTOGRAPHY CREDITS | The Joy of Sake

When we first met actress, host, fitness/ wellness entrepreneur, and author Brooke Burke, it was back in our collegiate days as we watched her take us to an array of locale's on E!'s Wild On! From there, she continued to stay on our screens whether it was Dancing with the Stars, hosting Miss America pageants, seeing her on copious Skechers commercials and always adding that element of fitness and lifestyle to everything she touches!

We wanted to find out about how Brooke got into the industry, how she created her opportunities that began to structure what the Brooke Burke brands means, current projects she's involved in, the importance of fitness and wellness, her upcoming wedding, and more!

ATHLEISURE MAG: Hello! How are you!

BROOKE BURKE: I’m home in Malibu and it’s my day off and I’m so excited to be able to talk to you!

AM: Of course! Well before we talk about your phenomenal career, did you think that it would always involve being a model, being a TV host, acting, being in fitness, and an author?

BB: You know, to be honest, I studied Broadcast Journalism in Business Advertising and I always thought that I would be a business woman. I accidently got into the business, but I always had a love affair with fitness and wellness. I didn’t grow up with that sort of guidance, I think that I took a big pivot after high school mostly because of the industry. Then I had an opportunity to work with some of the most brilliant wellness instructors and to make a business out of it 10 years ago because I wanted to show people how to live longer and stronger and to take better care of themselves as well as to be able to do it all over the world – whether you’re traveling, a busy mom, or you don’t have time, and even if you don’t like fitness! Just find a way to be able to get it done without excuses and to create energy – it’s so much more than a fitness app. I mean Brooke

Bourke Body started as a fitness app, but now it is an intentional wellness space, it’s about community, and energy, and mindset – it just feels really good – I love this space, maybe more than I love the entertainment business?

AM: Well, when I first became aware of who you were, I was in college and I was a fan of E!’s Wild On!

BB: Oh those were the days!

AM: Oh yeah! I remember looking at it and I thought, I don’t think at that time, that there was anything even like that in terms of format, blending travel, food, culture, and nightlife.

BB: Oh my gosh! See, I will always be that travel girl to some people! It really was the greatest time of my life – that was reality TV before reality TV!

AM: Exactly!

BB: I mean, it was so guerilla, it was like me and a young crew! We all had a zest for life. We just went around the world, traveled like locals, had the best time, and did things that you could never do today!

AM: Yup!

BB: It was really an amazing gig and I have done some pretty cool things in my career, but that one, I’d love to be able to reboot that show and I’d like to get back out there on the road!

AM: Yes!

BB: Yes and I want to do it again! I meet people like you all over the world that are like, “I took that vacation because I saw you do it. I explored the world through your eyes.” And that, that feels so good and I feel that that connected me to so many different cultures, different types of people, and my mom – from my mom to my daughter, who doesn’t love to explore the world? It’s the greatest educa -

tion that I have ever had!

AM: What drew you, because clearly before the show started, you didn’t realize that it would have all of these elements to it. What drew you to that to be part of that experience?

BB: To be honest with you, I had no idea what I was getting myself into. Nor would I have probably signed up to jump off of planes and to sign rockets or to swim with sharks or whatnot! I have always had an adventurous appetite or an adrenaline junkie if you will! But I also was so naïve and growing up in Tucson, Arizona to grow up and have the privilege to just see the world. I just believed in taking chances and I was never a young girl and hopefully I’m raising my children the same way, I wasn’t going to leave here wondering what if! I had no idea what to expect and it was crazy, absolutely bananas! I would do it again and again and again! It was an adventure and I made friends around the world. I would tell everyone that to travel is to live! Take that adventure and just expand and open your mind!

AM: What do you love about hosting? You have hosted shows from so many different types of verticals whether it was Rock Star, She’s Got the Look, Dancing with the Stars, or Miss America? What do you love about being that central force in those particular shows as a host?

BB: I think that I have always done scary things! But I also love live energy, I love people, I love connection, I love the energy of a live audience! I’ve learned now as a more seasoned host, I like when things go wrong, I like when things go right, I like spontaneity, I like uncertainty, there’s just something about being in front of a live audience that just ignites me and I think that that’s why I work in the wellness space, I teach classes with live audiences even in health and wellness, to guide, to teach, to connect, to connect the dots, to connect people. I get so much out of it and it’s really different in front of a live audience!

It's been a minute, but joining the Fool Us cast last season, I forgot how much fun it was to be on a stage! Las Vegas, live, and magic! There aren’t a lot of live shows anymore so I just forgot how much I love it because I’ve been in health and wellness as a space so passionately; more so, than in television. So I feel like I get the best of both worlds.

AM: Last month in our issue of Athleisure Mag, we interviewed Penn + Teller about a number of things, but also about Fool Us as well! What did you love about – in addition to it being live and interacting with people as you said, what drew you to be on this show?

BB: Oh, I love magic and genuinely! I feel like it’s a time where it’s a family show for a family viewing! It’s an opportunity where we need a little hope, we need a little uncertainty, it’s escapism. They’re incredible and iconic, it’s such an honor and a pleasure to share the stage with them! I feel like this was a show that was celebrating talent! Whether the magicians got the Fools trophy or not, they were also thrilled to be there and to have the opportunity to be part of something! I’m somebody, my daughter was on production with me, she was so frustrated because she wanted to know how every trick was being done – but a magician will never tell! I on the other hand didn’t want to know because it’s so much fun to wonder and to be surprised, or to cry and laugh!

AM: Before you were hosting DWTS, you won S7 with Derek Hough! What was it like being a competitor on that season and then also, how difficult was it to learn so many different dances from week to week?

BB: It was the hardest thing that I have ever done in my entire life including being a mother to 4 children! It was terrifying to be honest. I love music, I love rhythm, I love dance. I didn’t grow up a dancer. I think putting yourself out there and learning something new is

awesome for your entire inner network, but it is also terrifying, unfamiliar, uncomfortable, then you’re being judged for it, then you’re performing live – like live live – not live to tape! At the time, it was 15M – 20M viewers! It was bananas and it was the hardest thing that I have ever done. It was also filled with so many life lessons about how to perform under pressure, about how not to overthink things, how to have faith in my body - there are actually a lot of lessons that I bring into my transformational work and retreats. How to trust your body, how to just let go and to know that what you have done is good enough and how to just show up and you know overthinking can be such a demon and it can be a bully until we learn how to quiet it down and that voice inside is really fear based!

But It’s just all fear. So learning how to quiet down all of that noise was the greatest life lesson! And then an amazing opportunity to let America see me not as a host, but a person, human, and out of my comfort zone. All of that stuff and it’s so important! We rarely get to do that in my business and you know, especially in live television, there’s just not a lot of time to play. It was just an awesome opportunity and I think that that gave me the opportunity to do so many other things. It was fun and it was such a great show!

AM: You’re focus on fitness and this whole wellness industry – we always like to ask our faves about the workouts that they do that we can incorporate into our routines to shake things up especially since we are heading into the Spring/Summer.

So what are 3 workouts that we could do for toned arms, legs, or abs?

BB: Good question! There are so many things that we could do at home and I’m a big believer in working out – sweating in a smart way because of time, life, ability, age, hormones – you name it! The reason why I started Brooke Burke Body is to teach people how to get it in whatever limited time that you have! I have a lot of

target toning opportunities and of course specific opportunities that are really designed for all of the areas that women are complaining about – compound moves which means that we spend less time. I have a 4 Week Ab Attack, a 4 Week Booty Challenge, I’ve got 30 Mins or Less Body Weight Workouts where you don’t even need equipment! I also have Zoom classes every Fri. So wherever you are whether it’s a hotel, you’re busy and don’t have time to get to a class, you can’t afford that class! People from all over the world Zoom in and it’s really fun! Then we develop a community that’s real and it holds you accountable.

I would say get an app, get on YouTube, find free content, join my app that is free for the first week! It’s just find something that keeps you interested!

We’ve got about a 3 month attention span and then most people either fall off because they are looking for a quick fix and they are bored. But for me, it’s about developing a sustainable lifestyle that is about energy and mobility. It’s about living longer, stronger and it’s just about a booty or a bikini body. We don’t even use those kinds of words anymore right? It’s all about building strength and we have a strong community and a strong commitment. It’s about building strength, functional fitness, intentional wellness, and protecting our body so that we can do all of the things that we want to do without injury.

I have great trainers also, it’s not just me and I celebrate them as I love variety! So there is a little bit of everything on there!

AM: That’s exciting!

BB: I really do love it and it’s so fun! And mostly, it’s because of the community which is what is really good about it!

AM: It’s also good for accountability!

BB: Of course! Fitness shouldn’t be iso -

lated when it's 11:30 and your friend is asking where you are, sometimes you need a little love, you need a little nudge, we need to increase our self-care, we need a little love! Body confidence is key! We are in a very interesting time where it’s an amazing time to be a woman, I think! I’m raising 4 daughters, Scott has 2 children – I have 4. It’s about inner dialogue, it’s about body confidence, and really it’s about strength and coordination, and lowering our stress levels. You know, we’re hearing all of these things now and there’s so much science behind the value of lowering our stress levels. How are we going to do that? Better learn how to create adrenaline and dopamine and oxytocin – like when I’m stressed out, I workout. I can sweat myself into a new space in a moment right?

AM: Oh exactly!

BB: Of course and I hope you try it out and would love to have you – no pressure in our Zoom classes. I don’t know if that’s your thing?

AM: It’s nice to be able to learn something and just to see how it sits with you.

BB: You’re bringing up a really good point! The best piece of advice that I have been given and have realized as someone who is an advocate for women’s health, we have to be a detective of our own bodies. What works for me, may not work for you. That’s why I have different people and even in my retreats I say that if it’s not me that they are responding to try to find somebody else that you do respond to and find your community!

AM: Tell me more about your health and wellness retreats because it seems like you have quite a few coming up!

BB: I do! I love the work that I do! By the time this issue has dropped, I would have just finished Carefree Arizona at the CIVANA Wellness Resort & Spa, but I am doing another one there in the fall. I’ll do a couple of wellness events here in Malibu

at the property at my home. That’s called Soul Creek Wellness, We’ve got Costa Rica a yoga retreat in 2025 and the nice thing about being organized about them is that you can fundshare, you can do a payment plan, and to find a way to afford these plans if they are meaningful to you. I get so much out of doing this work. I get more than I give. I connect with like minded women and men – they are invited as well. Beyond the workout, we are transforming our mind, we are doing deep work, meditation, journaling, rhythm, movement, energy - it’s really been a beautiful ride for me. I’ve had an incredible company called Yogando it means yoga in Italian. She’s my partner and she does retreats all over the world! We have a really great thing going and we brings the spirit, the soul, the energy, the experts, it’s been amazing! I really love this work!

What we put into our body is as important as how we train our body. How we speak to our body is as equally as important. So that’s why we have shifted from BB Body, to BB Body + Soul, and now it’s about energy and intentional wellness because they are all connected! Meditation, lowers your stress levels, it gives you clarity, the more you workout, the more you want to do. When you have a community, you're connected, and you're accountable! So all of those things for me as a woman is essential for wellness and I think that it goes beyond fitness and being a great patient, getting that physical, being mindful of your nutrition and whatever that means! Being part of a community, supporting one another. We did a deep dive into the Blue Zones in Costa Rica, we were out there and we will do it again in 2025.

I’m really excited about teaching people on how they can create their own Blue Zone wherever they are meaning you can do it at home. You can find your tribe, your community, you can fuel your body – mine is different then yours.

I intermittent fast which is great for my body for recovery and for repair!

BB: I’m a big believer in that! But I also eat and I eat for fuel, I eat for energy, I eat mostly plant-based, but I do also eat meat. I drink a tremendous amount of water! I try to keep it as natural, colorful, and as fresh as possible! I fill my body with fresh, bright, and colorful vegetables. I eat lean meats, great sauces, spice, things with flavor and really good fats. I believe in fuel, I believe in energy. Back to what I said before, being a detective of your own body and understanding what makes you tired, what makes you bloated, what makes you retain water, what makes your joints hurt, what makes you sleepy? We really have to learn and then of course, we have to correct. I’m always testing different things and I’m a bit of a biohacking geek as well. So I really increasing our NAD production, and doing things that really help to manipulate the system! I mean, I’m 52, so let’s go!

AM: I completely agree and sometimes I'm realizing that we may be in different like cycles as we navigate a month. So if I’m more stressed in those times of the month due to closing the issues or other things going on, I may not be able to eat the same types of things I could when I am in more of a normal situation.

BB: I think that it’s great that you tune into that. I think that the older that we get, we have an ability to know when we have to turn it up or to turn it down. And it’s about really learning how to listen to our body! I have a mindful carousel that is in the app that is just for meditation. Stretch and Recovery, Morning Mobility – you have to listen to your body and to create that energy! It might mean having to take a day off. There’s a lot of bootcamps out there and kick your ass programs, and a lot of quick fix diets where you will starve yourself – but then you put it all back on! I just don’t engage in that. For me, I want a healthy lifestyle that is sustainable and works for me so that is doable.

AM: And flexible like you said! What I can do Tues, I may not be able to do it on Wed for whatever that reason is!

BB: And that’s ok! I think that we have earned a little bit of grace! Tough love my friend!

AM: You are in the middle of preparing to get married! So congratulations!

BB: Thank you!

AM: How is it to navigate the planning process of that while also juggling all these other things that you are obviously already doing!

BB: Well, it's slow in planning – just starting with that honesty! We have 4 daughters that are excited about this wedding so we can’t phone it in! I want it to be spectacular, I want it to be about hope, I want people to be able to believe in the next chapter! I want people to believe that they can redesign their life and that they can love again! Even if it looks different, it feels different, it sounds different! I thought that I would never get married again and then I happened to meet the most wonderful man! I would probably say that I would never want to get married again, but I want to get married to him.

When you least expect it, love comes along. I was just able to receive it! We’re planning it, we’re all consumed with building our new home! We’re blending our families, work, and our life. So it’s coming up, but it’s not coming up quick enough!

AM: What are you the most excited about in terms of your wedding day?

BB: I think that celebrating love – knowing that his family is on board and we’re willing to raise each other and to do it with integrity and acceptance. It makes me a really proud mom and woman. Watching our children grow without any

resistance in love which is very key and very challenging because I have been on both sides of that. Nobody ever thinks that they’re going to do it again, nobody ever thinks that they’re going to do it wrong, so to find a love like I have with Scott that has flow, it’s just a really nice flow – I feel really lucky, safe, and blessed and it’s sexy. It’s meaningful.

AM: How do you take time for yourself when you want to give those moments to yourself for peace and zen?

BB: Most of my me time sounds like a contrast because it’s shared with people. My wellness space and my yoga is kind of my temple. Yoga for me is not a workout or a practice, it is a total necessity. So I teach and I walk the talk. I meditate everyday, I get up early, I try to rise with the sun. This is a new thing for me. I am retraining my brand. I sleep when I’m sleepy that’s also a new thing for me. I’m really listening to my body and so my me time is maybe those extra 10 mins in the morning, it’s my Savasa yoga and I will carve out 10 mins for that. It’s time for me to quiet down so that I can actually hear my soul and my spirit. I spend a lot of time with sound baths and I get a lot out of that. I really do believe in sound frequency. I am in this space, so I have a lot of access to it and I create a lot of different offerings and it has changed my life. We’re hearing a lot more about it and I feel that when we hear the word mindfulness, people think that it’s all woo woo. I live in Malibu so you can only imagine. Just simply learning about doing nothing sometimes and learning how to slow down and how to listen to your body on most days, that is the gamechanger for me! I can teach people how to get into bikini shape all year long and that would be easy and boring. But what I hope I’m teaching is inspiring people to slow down and listen. We’re in a grind culture. You’re grinding and I’m grinding. Grind Culture – we need to navigate that. Meditation for me has been a big game changer.

It’s hard. I tell people that they have to

meet themselves with a little bit of compassion and surrender. Meditation is different for everyone. I don’t feel like I need to sit down and just breathe, sometimes it’s a walking meditation, or a guided meditation, or a journey through music. I’m also a Breathwork Facilitator so I do a lot of different things to just slow down and to check in! Let’s just call it that! People put such high expectations on this concept to meditate. Just take a moment! Your meditation might look different than someone else’s and it’s good enough.

AM: That’s where I had to find out for myself and to be ok with a bit of trial and error, but if I can figure out the perfect shoe for my foot, I need to be able to find the perfect meditation that works for me!

BB: That’s right! Oh my God, I love that analogy! Just making it up on your own. 100%, we spend more time doing so many other things as opposed to checking in!

AM: So what do you want the Brooke Burke Legacy to be as you look back at all of the amazing things that you have contributed to the world?

BB: That’s such a hard question! Today is my son’s birthday, so today I am all gooey and emotional because he’s my baby and he’s 16 and he has 3 older sisters that worship this kid. He’s a football player and I have just watched him grind and grind so hard and he is everything that I respect and I am so lucky to be able to say that. So I guess, I feel like I'm just getting warmed up in my passion projects because I’m in my 50s and you’d think that I’d be winding down.

I feel so lucky to be doing something purposeful and I guess on a deeper space and I am so tapped into it today, I just want my children to know and they were raised in it that they are in a safe and loving space where they had freedom. Freedom for me is my thing. It's

freedom to start over, it’s freedom to fuck up. It’s a loaded concept for me and I think that as women, we’re in this space as well. It’s freedom to be able to do whatever you want to do or not at all.

AM: Right and it’s a freedom to know that even if you mess it up, it’s ok.

BB: Totally! My daughter is taking a mandatory day off today, because I made her do it. I was like, you’re 16 years old, you’re going to take the time to do what 16 year olds do. I’m listening and learning!

@brookeburke

PHOTOGRAPHY CREDITS | Body By

Brooke Burke

ATHLEISURE LIST: Barbuda

NOBU BARBUDA

Nobu Barbuda is a bar and lounge on the island of Barbuda, it is only accessible by yacht or private boat charter, private helicopter charter, ferry and twice daily flights from Antigua.

This season, a new addition to Nobu Barbuda is the enchanting Tree Bar, a rustic yet charming hidden gem nestled amidst the lush tropical foliage and pink sandy beaches of Barbuda. Guests can sip on handcrafted cocktails, savor delicious Nobu cuisine, and enjoy the stunning sea views.

Nobu Barbuda invites guests to experience a day-trip on its private charter boat, starting with a snorkeling experience in the Caribbean Sea. Guests can enjoy a lunch of Nobu's world-renowned cuisine.

This beach club is an all-day Nobu experience unlike any other, with sun beds and private cabanas stretched across the pristine beaches of the island with personal hosts for the day.

Couples can enjoy cabanas for two outfitted with a hanging bed, and groups will love the larger VIP cabana featuring private dining, chairs, and a full living room for seclusion. Exclusive cabana menu items like a selection of sushi and light bento box, and beach-front massages are available upon request. Additional beach club amenities include beverage service from 10:00am to 6:00pm; dry snacks, chips and dried fruits; bottled water; chaise lounges with plush matresses and towel service; and showers and changing rooms. The beach club also

offers a Caribbean style lounge bar, where guests can enjoy Nobu style dishes, caught fresh from the sea surrounding the island.

As the sun sets on the Caribbean Sea, guests can experience an exclusive sixcourse Omakase and beverage pairing experience on Princess Diana Beach for Sunset Omakase.

Set as an exclusive reception style event, Nobu Barbuda combines island and Japanese elements with the launch of its first Beach Barbecue. Guests will be treated to Robata yaki grilled fish and skewers, Nobu style local seafood Paella, passed canapes, sushi, ceviche's and salads. Entertainment will be provided by local DJs for this Nobu-style festive event.

Snorkel to the chef's lobster craw trap and select a fresh Barbuda spiny lobster. Guests will bring back their fresh catch and have it prepared by the Nobu chef for their Lobster Cookoff.

Nobu Barbuda invites guests to learn the craft of the perfect sushi roll under the expert guidance of the Executive Sushi Chef, for this immersive experience. Guests will be seated at the new sushi bar overlooking the stunning ocean views for a hands-on workshop to learn the art of sushi-making, including techniques on sushi maki and nigiri and incorporating local items such as conch, snapper, spiny lobster and the famous Barbuda roll.

NOBU BARBUDA

Prince Diana Beach, Codrington, Antigua & Barbuda

ATHLEISURE LIST: NYC

MUSIC FOR A WHILE

Located at the Selina Chelsea Hotel, Music For A While: Listening Bar & Lounge recently opened! Full Life Hospitality is behind the city's sought after venues which includes Virgo, Make Believe, Creatures at Selina Rooftop, and MFAW. They're looking to push the boundaries with their concepts for people to have incredible experiences.

This lounge is an escape for every music lover, a place where time stands still and memories are made. The venue not only offers music but stories, cultures, and connections.

When James Pfautz conceptualized the lighting design and consulted on the interior design, he wanted to compliment the concrete and wood tones as the negative space. This created an opportunity to highlight textured wood grains, industrial curved concrete, and warm-toned plush fabrics.

The inspiration is the balance between blending analog movement with modern tech inputs.

The Vinyl Room redefines the way music is experienced. Billed as the venue's listening bar, featuring high-quality audio equipment set in an acoustically optimized environment, partons will experience high-fidelity sounds in an intimate setting. An ideal scene for audiophiles and casual listeners alike. The space pays homage to the art of listening, providing a meticulously crafted audio environment where every note, beat, and harmony is felt deeply.

The Lounge is ideal for those who like to pair movement and music and features the energy of live performances, DJ sets, and more. The Lounge invites guests to dance and mingle.

We suggest 3 cocktails to enjoy: HI-FI

Collins - Mezcal, cocchi americano, lemon, muddled cucumbers; Martinez Martini - Angostura bitters, sweet vermouth, maraschino liqueur, gin, orange peer; and One Hit Wonder - Cocolopez, giffard abricot, plantation dark, diplomatico rum.

They are currently working on a light bites menu with Chef Neil Strauber. Guests can enjoy a special family-style dinner with the added benefit of guaranteed entry into our MFAW or a reserved table downstairs, along with a complimentary bottle of liquor.

Packages include: Tier 1: At $75 per person, this package offers dinner and drink pitchers, with guaranteed entry to our MFAW experience and Tier 2: For $125 per person, guests get dinner with bottle service, including drink pitchers at dinner and a bottle

post-dinner, available for groups of 6+.

Guests can come on Fridays and Saturdays from 9pm-2am. 9-11pm they will offer a happy hour menu. $10 Martinis, $12 Cocktails, $6 Beers. They will have lineups featuring a dynamic range of genres including Afrobeats, House, Techno, and nostalgic 80s/Disco tunes.

MUSIC FOR A WHILE:

LISTENING BAR & LOUNGE

518 W 27th ST NY, NY 10001

musicforawhile.nyc

@musicforawhile.nyc

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

Bingely Books

BARBIE™: THE WORLD TOUR

Rizzoli

Margot Robbie + Andrew Mukamal

We all know about the success of the Barbie movie and even more interesting is the stunning looks that recreated our favorite Barbie dolls as well as those that were a nod to this iconic pop culture toy! In BARBIE: The World Tour, you get the behind the scenes looks that Margot Robbie (Suicide Squad, The Wolf of Wall

Street, Once Upon a Time in Hollywood) and her stylist Andrew Mukamal were involved to create these iconic moments throughout her tour! We get to see how the looks were curated from vintage pieces, from an array of designers such as Giorgio Armani to Donatella Versace.

A number of the looks that were planned were not seen as the press tour was cut due to the SAG-AFTRA strike. Because of that, they partnered with Craig McDean. This book also includes original Barbie dolls from the period and rare materials from Mattel that included fashion archives, designer's sketches, and Polaroids from fittings.

We even get the thoughts of Margot and Andrew along with handwritten notes from designers Olivier Rousteing of Balmain, Michelle Ochs of et Ochs, Manolo Blahnik, and Jeremy Scott. This celebratory coffeetable book is a must!

FRENCH FROM THE MARKET

Gibbs Smith

Hillary Davis

When you're looking to cook and explore the best of traditional French cooking, you will find provincial cuisine in French From the Market. This book looks at produce and foods fresh from

the market, simply prepared, and delicious for everyday dining at home.

This cookbook shows us that French food isn’t always haute cuisine and is farm-driven. It uses the freshest and finest ingredients available from gardens, markets, and local vendors to put nourishing meals on the table. You'll find clear instructions and tips as well. With 100 plus recipes for starters, soups, salads, fish, poultry, meats, vegetables, and desserts in this cookbook, you'll find yourself making Arugula Salad over Watermelon with Herbed Goat Cheese; Autumn Harvest Chicken with Grapes, Apples, and Figs; and Fruity, Frosty Cantaloupe Sorbet.

OUTSIDE IN: INTERIORS BORN FROM NATURE

Gibbs Smith

Brian Paquette

We enjoy a book that gives us all the vibes for decorating the spaces that we spend so much time in! This coffeetable book, Outside In: Interiors Born From Nature shows how the author has continued to evolve as an interior designer and illustrates the projects that are part of his portfolio.

In the 12 chapters of the book, there are pictures that he has taken which include nature scenes that have shaped or inspired his work in one way or another - the color palette he saw at a beach, a sunset, a walk, and more. These elements have found their way into his work and it allows the reader to see how they can use nature as a means of design as well!

Bingely Streaming

THE GENTLEMEN: A GUY RITCHIE SERIES

Netflix Originals

Netflix

We enjoy watching films or series from Guy Ritchie (Lock, Stock and Two Smoking Barrels, Sherlock Holmes franchise, The Gentlemen) as they're always action filled, have locations that draw you in, and the characters

have interesting arcs that showcase the dualities that they navigate!

His latest series The Gentlemen follows this formula as we enter an an aristocratic world where a second born son inherits the family estate! This estate also comes with an enterprise that has no interest in leaving and that his brother, who feels that his birthright has been taken from him has his own issues that leaves him dealing with the underworld.

APPLES NEVER FALL Peacock Original Peacock

We had been waiting for Apples

Never Fall which is a bestselling novel of the same name. If you are not familiar with Liane Moriarty's work, you need to read her novel Nine Perfect Strangers which is also a series on Hulu as well as Big Little Lies which is also an amazing series on HBO that we can't wait for an additional season as it appears to be in the works!

The books turned series are known for having incredible casts of notable actors. In this series, we get an intimate look at a family who is known for producing and facilitating elite tennis stars through their brand of excellence. They are adored by their community; however, their tennis excellence and social standing has cracks as we see how the family finds their place, we are privy tomurderous undertones, the importance of family, and what hap -

pens when we are forced to see our true selves when we are no longer playing the roles that we want others to see us as! This series is a perfect weekend binge whether it's all at one time or you opt to split it over a couple of days!

SHŌGUN: THE OFFICIAL PODCAST

FX Spotify

If we have said it once, we'll continue to keep saying it! We love a companion podcast! We have been enjoying Shōgun which is set in Japan in 1600 where Lord Roshii Toranaga (Hiroyuki Sanada) is fighting for his life while his enemies on the Council of Regents come together to ensure that he is no longer a threat to them.

But it is the arrival of a European ship that is found in a fishing village that upsets the balance of their plans which has war, passion, and power.

Shōgun

The Official Podcast is hosted by Emily Yoshida who is also the show's staff writer. She talks with the creators, cast, and crew that bring the Sengoku Period to life in feudal Japan in a century-defining cival war. This podcast takes us behind that scenes as well as aligning it with historical references.