ATHLEISURE MAG #94 OCT ISSUE

ISSUE #94

PHOTO CREDIT | HAEWON OH

@AthleisureMag

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PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

PHOTOGRAPHY CONTRIBUTIONS PHOTOGRAPHERS | Matt Armendariz | Paul Dixon | | Paul Farkas |Anne Menke | Food Network New York City Wine Food Festival Presented by Capital One/Getty Images | | Kimmie Smith | Michael Tulipan |

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EXECUTIVE PRODUCERS Paul Farkas | Kimmie Smith

HOST Kimmie Smith

MIXING Athleisure Studio Team

ATHLEISURE STUDIO PODCAST NETWORK SHOWS #TRIBEGOALS | ATHLEISURE KITCHEN | BUNGALOW SK | THE 9LIST |

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The information contained in Athleisure Mag digital magazine, on AthleisureMag.com website, printed material, and/or social media accounts (the “Content”) is provided ‘as is’ without warranty of any kind. The views expressed and/or images/videos provided by third-parties featured and/or interviewed in this Content are not necessarily the views, opinions or statements by Athleisure Media, publisher, editors or its employees. Athleisure Media and publisher do not accept responsibility for any errors or omissions. NONE OF THE CONTENT SHOULD BE INTERPRETED AS MEDICAL, LEGAL, OR FINANCIAL ADVICE. NOTHING WITHIN THE CONTENT IS INTENDED TO RECOMMEND OR SUGGEST SPECIFIC COURSES OF ACTION AND SHOULD NOT BE TREATED AS SUCH.

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#94 table of contents issue oct 2023 STYLE FEATURES

157

THE PICK ME UP

166

IN OUR BAG

173

ROCK THIS POST STUDIO STYLE THIS FALL WHEN OUT + ABOUT BEAUTY FEATURES

78

ALMOND BEAUTY

177

ATHLEISURE BEAUTY

Forces of Nature Laird Hamilton + Gabby Reece

16

Journey of Flavors Hortus NYC

46

This month’s cover is power duo, Beach Volleyball great Gabby Reece and Legendary Waterman and Big Wave Surfer Pioneer, Laird Hamilton. We talk with them about being cofounders of Laird Superfood, their products, and more!

We had an epic meal in Flatiron and enjoyed an array of dishes that were full of flavor in every bite! From the appetizers, mains, sides, desserts, and cocktails, we’re already thinking about our next visit.

PREP FOR HOLIDAY 56 LIFESTYLE FEATURES

158

ATHLEISURE LIST PAROS TRIBECA

160

ATHLEISURE LIST SEASONED VEGAN

AthleisureMag.com

We chat with Gaby Dalkin to get some tips on prepping for the upcoming holiday season.

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THE 9LIST ®

70

Our 9LIST STORI3S comes from EDM DJ/ Producer Honeyluv. She shares her must haves in beauty, style, and fitness.

Issue #94 | Oct 2023

Art of the Snack Sagaponack

86

9PLAYLIST TM Miley Cyrus

82

Being Seen Misty Copeland

94 New York City 102 63MIX ROUTIN3STM 162 Wine Food Festival Chuck Norris

This month’s 9PLAYLIST comes from Singer/Songwriter Miley Cyrus who shares with us what she’s listening to at the moment for her #EndlessSummerPlaylist.

We caught up with ABT’s Misty Copeland to talk about her phenomenal career in ballet and her film which showed at this year’s Tribeca Film Festival!

Issue #94 | Oct 2023

We had a time at this year’s Food Network NYC Wine Food Festival! We had great bites, sips and chef conversations that you can find out about.

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This month, we’re taking a trip to the Hamptons without even leaving Manhattan by dining at Sagaponack.

This month, legendary martial artist, actor and entrepreneur, Chuck Norris shares his must-haves for Morning, Afternoon and Night.

AthleisureMag.com

We're excited for this month's cover as we have a powerhouse couple that is known for dominanting the beach and the water!

We have Beach Volleyball great, Gabby Reece. We always enjoyed seeing her on a number of her Nike commercials, gracing the covers of Elle, and being in a number of shows appearing as herself. As someone who modeled, performed during her matches, is a TV personality, fitness/wellness expert and continues that passion of wellness with her podcasts, projects and is the Co-Founder with her husband Laird Hamilton with their brands that include Laird Superfood, Laird Apparel, and XPT (Extreme Performance Training).

Laird Hamilton is the ultimate waterman, pioneer in action sports (he is known for crossover board sports including being the co-inventor of tow-in-surfing, stand-up paddle boarding, and hydrofoil boarding) and big wave surfing legend! He is an inventor, author, stunt man (he performed the stunts in James Bond's Die Another Day in the opening sequence), model, producer, TV host, fitness and nutrition expert, and adrenaline junkie. His passion for wellness and nutrition, led him to him Co-Founding Laird Superfood.

Last fall, we talked with Gabby Reece and we knew then that we'd love to have her and Laird together to find out more about them, their businesses, their assortment, how they navigate their coupleship in business and their partnership.

ATHLEISURE MAG: It is so great to be able to chat with you guys! We had the pleasure of chatting with Gabby last fall and we were talking about power couples, so it’s great to have you both! As she knows, Athleisure Mag’s Co-Founders are also a couple so it’s good vibes all around.

GABBY REECE: Hello!

LAIRD HAMILTON: Well yeah, you know, mixing work and pleasure is always dangerous!

AM: It is always dangerous; it can definite-

ly be a tricky cocktail.

LH: It can be or it can be all natural!

AM: Well there are moments on each side depending on the moments we're caught in!

It’s exciting to be able to talk about Laird Superfood and the businesses that you both have together. I know that readers will be so excited as well. The last time I chatted with Gabby, we talked about her background and career. So to catch our readers up, when did you fall in love with surfing and what do you love about being an iconic waterman as you’re so talented?

LH: Well, I think that my relationship with the ocean and water happened very early. My mom had stories of me crawling towards water before I could walk. So I think that I was just drawn to water and I think that that’s pretty natural because we are water. So my kind of relationship with water started before I could remember and then my surfing, I think that I had my own board – I mean usually I had pieces of boards because in those days, there were no boards for kids. There were no boogie boards or anything like that. Usually, you got a piece of a broken board from an adult and then you made that your board! So, I always just thought in terms of swimming and surfing, that was what you did and that that was what everybody does.

So if someone said, “I don’t swim,” when I was younger, I felt like saying that you don’t swim was like saying that you don’t walk.

AM: Right!

LH: Yeah, it’s like, “is there something wrong?” But yeah, it’s in my foundation.

AM: That’s amazing and what was the moment when you realized that you both wanted to launch these businesses together? How did it take place and how did you decide on who would do what?

GR: Well, in the case of Laird Superfood, well most of our businesses actually, were almost accidents. Laird Superfood was not on purpose. It was based on a drink that Laird was making in our kitchen and shared with his friends before they would train and go out in the water.

One of these friends would ask what’s in it and how much it was. One of our other friends who is the other Co-Founder, is a serial entrepreneur and he thought that if Laird benefits from it and he was feeling this, maybe we can create this for other people and so Laird Superfood was created in 2015 around the premise of Laird originally sharing something that was working for him.

LH: Yeah, and I think that our desire to have businesses had stemmed before that. I think that just being athletes and then I would kind of say, supporting other businesses as you evolve, I think that it is only natural that you would want to go into as I describe – being your own sponsor.

AM: Oh yeah!

LH: So once you build your brand to a certain level, it was like, “ok, we’ll go into business,” but like the businesses themselves came organically like Gabby said.

It either came through a habit we had or some other practice that we were doing and that seemed the easiest given the authenticity. So, it was real authentic and it was not something that seemed like we were making something that was a departure from our philosophy and our beliefs which I think is really important because then everything becomes a lot easier because you’re not trying to learn how you’re going to support the business.

You’re already naturally doing it.

GR: Our roles were almost an extension of how our everyday lives go. I think that we naturally have different strengths and things that we lean into and those showed up as well in the business. So on the business side, Laird is one of the gatekeepers and he is the creative and always curious

and messing around with concoctions if you will.

LH: It’s like we built a house together and that can either get people to be in a deeper relationship or not be in one after depending on people’s roles. I think that it’s similar in that the businesses are similar to building a house. I’m all about the structure of it, how strong is it, where’s the drainage and Gabby’s into the aesthetics like in the situation of Laird Superfood, I’m about the function of the products. Gabby is about the flavor and the taste of it. She makes the house look pretty and taste good, it’s wonderful. I’m like, “ok, does it support me, does it do the thing and how does it all work?” Then there’s also some overlap, but that’s kind of the basis of our teamwork.

AM: Well I’m a huge fan of the Hydrate + Electrolyte Coconut Water packets and the Prebiotic Daily Greens. Those are my 2 favorites. I’m not a coffee drinker. How do you guys decide on the types of products that will be in the Laird Superfood assortment?

GR: Well, a lot of this was an extension.

First of all, it’s always a commitment to the ingredients. So whatever it’s going to be – it’s going to focus on can we make this with a value, make it taste great, and still follow our guidelines for real ingredients. With something in the case of the Hydrate On the Go, and the greens they are good as there's a lot of gaps in people’s nutrition. We are huge advocates of being able to get everything from your food, that’s what we want from you. It’s pretty hard to do with the quality of our soil and hence, that’s the greens. Hydration is – a lot of times, things that are on the market are really loaded with sugars and things like that. So we thought, “ok, people are really looking for high quality hydration without a ton of added sugar. That made a lot of sense and that really stems from Laird’s deep relationship with drinking coconuts himself! He'd come in from

surfing and literally cut a coconut down in ucts that are new that are going to be Kawaii and hence, the freeze-dried coco- out? nut at the source and adding some of the minerals.

GR: Well we have some incredible instant products – LH: And also the philosophy that the ratios in nature are perfect. When you start try- LH: Ooo yes. So we make chai – we ing to play with those, I think that you run make Instant Chai, Instant Matcha – into trouble, so like Gabby said, I think that we implement the kind of values such as GR: Pumpkin Spice – adding in whole food ingredients or foodbased ingredients. Your body is more LH: Pumpkin Spice will be the holiday – used to those things and so it’s not like, “what’s this foreign object?” It doesn’t GR: And then Peppermint Mocha. have to pull away from and take away from your own body’s health in order to LH: Peppermint Mocha, yes. deal with it. I think that that’s one of the places in looking at areas where people GR: We’ve got some grown men around are lacking in their diet. We’re looking at here who swoon for that stuff, so the the convenience of it, how easy is it – you thing that I love about these products just put it in there and you drink it. We’re is that they’re seasonal and we want looking for areas in people’s lives where to honor that people really love these we can best benefit them so we look at flavors and these traditions. Like it retheir daily rituals. That’s the philosophy of minds them of the holidays, but we’re the brand. It’s a daily ritual and you know able to do it in a way that the ingredithat you’re going to have to hydrate, you ents are excellent and you don’t have know that you’re gonna at some point to sacrifice that experience. So we need some snacks. We’re going to make have it in pumpkin, we have it in a lot bars. I’m not a huge snacker myself, but of things. people are gonna snack, so can we supply them with good things on a daily basis? LH: Multiple!

Again, one of the values is if you’re doing something everyday, that you really wan- GR: We have it in instant products, a na try to make that a good habit. creamer, a bar, and our liquid creamer as well.

AM: Right.

LH: We’re going hard after the pumpLH: Because it’s a culmination over time. kin spice! I mean, it’s something that I So a little bit of good over a long time is a really enjoy and I think that I may have lot of good! A little bit of bad over a long eaten a few whole pumpkin pies during period of time is bad. I think that some- Thanksgiving over the years haha! times we think that it’s a little bit of bad so it’s not a problem because it’s a little AM: What are your favorite foods that bit, but then you’re like, “well yeah, a little you like eating from your brand? bit all of the time can eventually accumulate.”

GR: Well for me personally, I’m not a matcha or a chai person, but our peoAM: It starts stacking. ple who love matcha and chai – we have a high quality matcha and really LH: Yeah, there’s some stuff in there. great chai. But for me, I’m using obviously the coffees and creamers. I perAM: As we’re in the fall and we’re looking sonally, go for the mocha, Laird is a towards the holiday, are there any prod- turmeric guy.

I use the greens in the morning "Because it's a culmination GR: first thing. So, most of us are dehydratin the morning because hopefully over time. So a little bit of ed we have been sleeping for 8 hours. So, good over a long time is a lot the way that I use the greens is that put it in water first so that I can get of good! A little bit of bad Ithat big glass of water which we need to do But because there’s no over a long period of time is fillers inanyway. the greens and things like that bad. I think that sometimes and Laird mentioned the ingredients, body does know what to do with we think that it's a little bit your it. I always feel like I’m on an empty and I can just get everything of bad so it's not a problem stomach in there. because it's a little bit, but LH: I like to use mine in a meal. then you're like, "well yeah, a little bit all of the time can GR: Yeah, so, we’re opposite.

LH: Yeah, I like mine in a meal, because eventually accumulate."

I’m already in digestive mode.

Laird Hamilton

GR: Yeah.

LH: Yeah, the convenience of the powders, especially the instant products, makes it simple. You just get a cup of hot water.

I’ll go into a lot of coffee shops where I know that I won’t be able to get a cup of really good coffee without just burying it in a bunch of sweeteners to cut how bad the coffee is. So, I’ll just get hot water and add that product to it. But the bars, the greens – Gabby is on the greens.

AM: Are there product categories that you don’t have now, but you are looking to add to the brand? Like if you had a wish me list?

LH: So, I’m going to digest and of LH: Believe me, hers is not a coffee, it’s a course, the hydration products are alhot chocolate that happens to have cof- ways good after training, before trainfee in it, but you wouldn’t know it’s coffee ing. in it.

GR: That’s really important too for GR: When we travel, we use our instant people to go to bed hydrated, espeproducts. So, the instant latte, what’s cially women – hydrated. It’s hard on great is that people who are now working our hearts, literally to be dehydratin the office, all you have to do is add hot ed. The stress that it causes increases water. So, we have all of these incredible even more when we’re sleeping. It’s flavors and let’s say you’re on an airplane really important as a reminder in genand you’re hungry, but you don’t want to eral however people want to be able eat that airplane food. It really curbs you. to hydrate.

GR: I use the greens in the morning.

LH: All the time –

LH: Well we’ve had, yeah, a list that we are considering like baked goods. It’s stuff that we have dabbled in before.

So there are other areas that we are interested in. The truth is that we have a quite a few categories within what we have already to continue to develop.

Because, you know, the greens, the bars, the creamers, the instant fuel

products – there’s always another flavor move everyday all day, but if you’re too! not connecting with other human beings, it’s a real no go to your health and GR: And our coffees are excellent and also sense of fulfillment. So XPT, we have – incredible people that we work with and people come and see us for 2½ LH: Yeah! days. We do pool training, breathing, all mobility, and all of those things.

GR: It’s been fortunate that that has been expanded so that we can add adaptogens LH: Heat and ice! and other nutrition into the coffee itself.

So again, finding these little ways to sneak GR: Yes, heat and the ice. in the good stuff without compromising – But now, they’ll be opening up XPT LH: We’re doing whole beans and ground. sort of recovery centers so that peoWe’re already working on some samples ple wherever they live, they’ve been for some instant coffees as well. We have curious about seeing the heat and ice the instant lattes, but we were also look- and some mobility. ing at the instant coffees as well just because of the convenience and I think that AM: That sounds fantastic! How do you people really enjoy instant coffee because guys do all of this while being partners, you get a faster absorption. married, and having children?

GR: Yeah. And we learned one thing from business for sure, which is to try to focus a little bit and to do a good job there. So, I would say that although we have all of these things that we really love, we’re also trying to offer and to educate our audience and to do a good job with what we have right now.

LH: We still don’t know if we’re going to survive! Right now, we’re just holding on.

AM: We can imagine. Tell me about XPT. We were looking at it in prep for this interview and there are so many things that are around that and you have an event coming up – your retreat. Our readers would be interested in hearing about this as well.

GR: You could just feel – I mean it’s we, it’s collective. You can feel that you have so much going on that maybe in Laird’s case, he’d rather and not be away from his family, but he’d rather be surfing or out in nature and not be running around on a freeway. For people like Laird, that takes a real toll on him. So it’s just – you know what it is about any relationship? How does each person get to satisfy their own sort of mission and calling and then how do you bring that together? But also how do you go about putting your children first and simultaneously still have that conversation about what you need.

It’s just a dance.

GR: So XPT is LH: Sort of another one of those – GR: It’s an extension of what we were naturally already doing with our friends at our house. A very close friend of ours that we work with said, “you know, we have to figure out how to condense this and you can share it with people over periods of days.” So, XPT was born and the pillars are Breathe, Move, and Recover.

We would also put in there “To Connect.”

That’s the thing, you can be perfect, and

GR: Like yesterday, we had a bumpy day yesterday – LH: I had a bumpy day!

Yeah. And we learned one thing from business for

have had to be very versatile sure, which is to try to focus careers and do a plethora of different things order to survive. Then it almost bea little bit and to do a good incomes how you are. You know, you’re job there. So, I would say interests are such that you need that to keep you going and so in that although we have all stimuli a way, for me, we wouldn’t be – we not be doing it like this. This of these things that we real- couldn’t just seems natural and from the outly love, we're also trying to side, you might be saying, “how do do all of that stuff?” But you offer and to educate our au- you know, again it has to do with the fact we have worked our way towards dience and to do a good job that this. Gabby will say about our children, they’re such troopers and it’s with what we have right now. “that amazing!” I go, “yeah, but it’s like we trooped them.” We took them and included them in the way that we have Gabby Reece navigated our schedules and we’re the same way. We’ve been doing all of this LH: Well, I think that, listen, we both have stuff, flying around, we’ve been deala certain work capacity so we have a cer- ing with all of these things. tain volume of work that we’re capable of doing. When you take care of yourself, GR: We used to step on each other’s you eat well, and you train hard and you toes occasionally. And you’re always have good community and relationships learning. and get along, you expand your capacity.

So now, you can even handle more vol- LH: Always. ume and then if you’re cutting out a lot of stuff that is unnecessary and you’re not GR: There are phases and chapters. putting in a lot of time – So being adaptable and I also know that this is cliché, but it's about the GR: We say no. We say no a lot. best that you can in occasionally being able to get that distance so that you LH: Then if it’s not important to you, then can appreciate either your life, or the you’re not concerning yourself with these problems that you’re solving, but also things that would take up the volume. I your partner and the fact that like on think that that allows you to go in and to the days that it’s crazy, you go, “and be more productive. everybody’s healthy!”

GR: Yeah.

AM: Exactly!

LH: And then a lot of it is the quality of the the work too. I mean you could just take any one of these situations and put all of your focus in on it, but more isn’t always better right?

GR: It’s just trying to constantly recalibrate and everybody talks about gratitude, but really to find ways to feel that and to experience it - it really makes everything easier!

AM: Absolutely.

LH: Yeah! And well getting sleep! Yeah – you know just pull it back for a secLH: It’s like having that high quality impact ond. and then shifting to the next thing. I think that both Gabby and I by the nature of our AM: Yup!

LH: Let’s eat good, sleep, workout and I mean get the foundation. Because that can really allow you to endure some stuff.

AM: It’s such an honor to be able to talk with both of you as we’ve been fans of yours for years and to hear how as a power couple you continue to inspire, fuel, and push the boundaries it’s been a great time hanging with you guys!

GR: Thank you so much!

LH: Absolutely and what do we say, Aloha! @gabbyreece @lairdhamilton @lairdsuperfood @xptlife PHOTO CREDITS | FRONT COVER Philip Dixon | PG 16 - 33 Courtesy Laird Hamilton + Gabby Reece | PG 34 + BACK COVER Anne Menke |

We truly enjoyed catching up with new and old friends while we covered the Food Network's Wine Food Festival! What do you do after being able to enjoy some of the most amazing bites? You check out a fantastic restaurant that has been on your list for awhile to continue to enjoy the positive vibes that a great meal can provide!

We found ourselves at Hortus NYC here in NYC where we knew that we wanted to try their amazing Tasting Menu as well as cocktails that include one of our favorites, soju! The laid back ambiance and cool tones was a great way to decompress after some hectic days. We wanted to find out more about what we eat and the restaurant itself. We took some time to chat with Suhum Jang, Managing Partner of Hortus to find out more.

ATHLEISURE MAG: Before we delve into Hortus NYC, tell us about when the restaurant opened as well as a bit about the ambiance in terms of the design aesthetic!

HORTUS NYC: Hortus NYC opened in 2018.

The name Hortus NYC, Latin for garden, reflects the emphasis on freshness, and the theme of the garden runs through the interior. The restaurant is divided into four distinct areas, the first floor is dedicated to bar dining with an open kitchen and a Chef’s Table. The second floor contains an adjoining glass-enclosed hidden garden oasis complete with lights hanging above for a warm and intimate glow in the evening as well as the main dining room, which offers exquisite views of the illuminated stained-glass windows at the Marble Collegiate Church across the street.

AM: Tell us about who the chef of Hortus NYC and what is his culinary background ?

HN: Chef Geo Park initially served as the opening sous chef at Hortus NYC in 2018 and moved on to work in the kitchen at Michelin-starred Jua. He returned to Hortus NYC in the spring of 2023 and is using the techniques he has learned from his other posts to add his own touches to the

menu at Hortus NYC. AM: You received a Michelin plate in 2020 and the menu is an interesting blend of cuisines that come together beautifully, what can you tell us about the countries that you draw from in the menu?

HN: We have blended the cuisines of many Southeast Asian countries, including China, Thailand, and Korea, to design a unique menu that combines the flavors in unexpected ways, expressed through out European techniques. This is part of our mission to reinvent how we approach modern Asian cuisine.

AM: We had the pleasure of enjoying the Tasting Menu - can you tell us more about this?

HN: The Hortus Tasting Menu allows guests to curate their own experience and is not a set tasting menu. It begins with The Hortus Royal Platter, which includes chilled lobster tail, hamachi crudo, and a shrimp cocktail, with an option to add a dozen oysters, paired with gochujang and a lightly sweet, tart plum mignonette. It is followed by a choice of an appetizer, main course, and dessert from our dinner menu, which allows diners to curate their own tasting menu and enjoy various dishes from our a la carte menu.

AM: Are diners able to pick menu items a la carte?

HN: Yes in addition to offering the Hortus Tasting Menu and Prix Fixe options, diners can order dishes a la carte.

AM: That's great! We definitely love the Tasting Menu and found that we added a few items as well. What are 3 appetizers that you suggest that the table can share?

HN: Three appetizers I would recommend, that are also great for sharing

are: the Hamachi Crudo in a yuzu kosho sauce with cucumbers, pickled pepper, and orange segment; Crispy Rice, topped with spicy tuna, quinoa, and sriracha truffles; and King Crab Noodle, fettuccini in mala and cream sauce with shallots and scallions, which is a house favorite.

AM: Tell us about your 3 favorite mains that you suggest that we should try upon our next visit for dinner?

HN: A few favorites from our dinner menu are: Sea Urchin Donabe, a clay pot filled with rice infused with nori puree, topped with, ikura roe, a cured egg yolk, sea urchin, and freshly shaved truffle; our Cod, which has a gochujang crust and is served over lobster risotto accompanied by charred Spring onion; and the Truffle Donabe, probably our most famous dish composed of wild mushrooms, cured egg yolk, black truffle, and an option to add short rib, served over rice in a clay pot.

AM: You have 3 desserts on the menu - we enjoyed the Yuzu Panna Cotta as well as the Matcha Tiramisu! Can you tell us about all 3 desserts?

HN: All of our desserts blend Asian flavors with traditional European desserts. For instance, the Matcha Tiramisu uses matcha in place of espresso and cocoa; Our Panna Cotta uses Yuzu, an Asian citrus fruit, to add a new flavor profile to the classic dish; and Mango Bread Pudding, which was inspired by the classic bread putting, using more exotic ingredients to add a twist.

AM: The cocktail menu had a number of options that included soju and sake. What are 3 drinks that you suggest that we should enjoy for our next visit?

HN: I would suggest: the Pear Affair, made with Hummy Seltzer, pear, and soju; and Piña, jinro, lychee puree, and Lunar Seltzer; for dinner. For brunch-goers, I would suggest our Yuza Aperol Spritz, consisting of Prosecco, Aperol, yuza, and orange.

AM: For those that are looking for wine,

beer, soju, or sake what are 3 beverages that we can enjoy by the glass to enhance our meal?

HN: Our wines by the glass rotate seasonally and currently feature: Chardonnay, Louis Moreau 1er Cru from Chablis, France and Pinot Noir, Morgan, from Santa Lucia Highlands, California.

For beer, I would also recommend a current Hortus seasonal pick, the Rydeen Pilsner from Japan. It is slowly fermented in low temperatures, making it easy to drink, with an emphasis on aroma and a clean finish. The rich malt flavor, refreshing bitterness and aroma of hops expand gently in the mouth.

AM: For those coming in for lunch, can you walk us through the menu?

HN: Our lunch specials are offered for both take-out and delivery, as well as dine-in, and included: Spicy Pork, pork belly marinated in a spicy Korean-style sauce; Miso Cod; and grilled Short Rib in a Korean galbi sauce. Each lunch special is served as a set with seasonal Ceviche, a Nokdu-Stick, Fried Calamari, a side of Rice, and Seasonal Vegetables.

AM: We're always excited for brunch.

Tell us about this as it seems like there is a focus on sharing plates.

HN: The brunch menu is designed for parties to share five plates, that includes three appetizers for the table and a choice of two entrées. The experience is priced at $30 per person and the team at Hortus NYC will adjust the portion sizes to ensure each guest is well fed.

The appetizers are: Mochi Pancake, with Kimchi jam, buttercream, maple syrup Yuzu, with an option to add Maple Yuzu Bacon for an additional $3; Burrata & Beet, marinated in a tomato vinaigrette, served with a tomato medley and basil; and Fruit Salad, cucumbers and fruit medley in yogurt, finished

with chili oil.

Entrée choices include: Poached Egg (Korean Style) served with house-made hash browns and a seasonal mixed salad dressed with rice vinegar soy sauce; Prime Meat Ball Sandwich filled with galbi marinaded beef meatballs, pickled mushroom, and red onion with an option for to add Truffle $10; and Yuzu Bacon Rose Pasta, rigatoni in a rose cream sauce with yuzu bacon.

AM: We're in the fall and eventually will be focused on the holiday season, will there be additional dishes added to the menu that are seasonal in nature?

HN: New for the season is our justlaunched Bar Menu, that is available at our 10-seat bar, facing our open kitchen.

It adds a new dimension to our restaurant by providing diners with the choice to enjoy small bites paired with our lowABV soju and sake based cocktails as well as our wines by the glass. The bar menu includes: Steak and Shishito Pepper, with house-made lemon soy and crispy garlic chips; Fried Calamari and Nokdu Sticks, with mung beans, kimchi, and house soy sauce; Chicken Sausage and Cheese with pickled mustard seed and green and red aioli; and Korea-Galbi Chicken Wings.

AM: Will you have any events during the holiday season that you would like to share with us?

HN: Each year we offer Christmas Eve and Christmas Day dining specials, and host a New Year Eve Party complete with a complimentary glass of Champagne for a toast. @hortusnyc PHOTOGRAPHY CREDITS | Hortus NYC

We've been fans of Gaby Dalkin for a number of years and always enjoy seeing when she has new products that come out with Williams Sonoma which takes our tastebuds to the next level. A few years ago during the pandemic, we caught up with her to talk about her brand and products that had recently launched, so when we had the opportunity to touchbase with her again ahead of the holiday season we had to catch up with her as she always has something going on, dish on grilling, getting her tips on how to navigate the holiday season when you're hosting from preparing, cooking, and of course cleaning up! We also wanted to see how we can be ready for all the planning of holiday gatherings whether we know in advance or an impromptu get together makes itself known!

ATHLEISURE MAG: We have had the pleasure of interviewing you a few years ago as you had introduced various seasonings that would take our brunch and breakfast to the next level so clearly, we know you have ideas when it comes to Thanksgiving as well! Before we get into the upcoming holiday, what have you been up to and tell us about your new cookbook!

GABY DALKIN: The new cookbook is called Grilling and it comes out next May! There are recipes that are definitely Thanksgiving-adjacent – we live in California so obviously we grill all year round, but there are a ton of grilled salads and root vegetables that can easily translate to Thanksgiving.

AM: With its focus on grilling, tell us what you enjoy about grilling?

GD: I have a California state of mind at all times – I think it’s a really healthy way to live and maximize time outside. I’m always looking to get outside and grill because the flavor that comes to your food from grilling is extraordinary. It’s the same as roasting, which we’ll be doing a lot of this Thanksgiving. I also love that you can have a lot of people around you when you’re grilling and be entertaining while cooking but I think what I’m most excited about is

to break into a very male-dominated world of grilling as a female!

AM: In many ways, Thanksgiving has many dishes that are staples for many of us while also having the ability to have various twists on it. Tell us a recipe that we can include as we prepare for the holiday season!

GD: I’m a stuffing girl through and through and this recipe for the Ultimate Cheesy Herb Sourdough Stuffing that I did for Finish® is quite possibly the best stuffing you’ll ever make. I’m obsessed with it – it’s bubbly and cheesy and bready and everything about it is what you want on your Thanksgiving table. And you don’t have to worry about clean-up because if you’re stocked with Finish® Ultimate dishwashing tabs like I am, those tough to clean, burnt-on stains from the stuffing will come right off in the dishwasher.

AM: Thanksgiving has a lot of moving parts and we have talked with a number of culinary experts and chefs on what that timeline looks like as it begins prior to Turkey Day! What should be our timeline that we incorporate when it comes to purchasing items, prepping, etc to reduce the stress that this holiday can create.

GD: Funny you should ask! Finish® and I put together The Ultimate Thanksgiving Timer, an epic timeline that has everything you need for Thanksgiving – from when you should start shipping, when to start the table, when to start various dishes, it’s got you covered. If you go to UltimateThanksgivingExperience.com, you can sign up and it’ll send you reminders on what to do on certain days and keep you on track. I’m sure most hosts out there can relate, but I love making lists and crossing things off, so it’s a great tool to make things easier on such a hectic day.

AM: When you're hosting Thanksgiving at home, what are things that we should

have on hand and how should the actual day be constructed so that we're getting meals on the table that are hot and on time, while also still being able to be with friends and family!

GD: I have three parts to this answer – first is to make sure your pantry and fridge are stocked with every ingredient that you need. Make your list and check it twice and do as much of your grocery shopping as you can ahead of time.

Next is to set the table a day or two before Thanksgiving. You can pick out your glassware and have different platters selected that you’re serving on and save yourself a step Thanksgiving morning.

The third part is to make sure your cabinets are stocked with Finish Ultimate – it works in the toughest conditions to take care of burnt-on stains so that when you’re done cooking and entertaining, clean-up is a breeze and you’re not spending hours cleaning your kitchen.

AM: The clean up is always that segment that seems the most daunting as you want to clean throughout, but it seems no matter how you stay on top of that, you're still left with a lot to do after the big feast, what are some tips that you can share with us?

GD: I always say to clean as you go. For me, loading my dishwasher and running it in the morning after I’ve completed as much prep as I can and then unloading it and having it ready to go for people’s arrival is a huge pro tip. Make sure you have Finish Ultimate and Jet Dry loaded in your dishwasher as well so everything comes out sparkling and ready to be put away or used in some fashion. This may also be controversial, but I’m very particular about how my dishwasher is loaded, so I’ll allow my guests to move their dishes to the counter and I’ll load it – it makes my life easier because then I don't have to worry about people's loading habits. So choose your clean-up plan of attack wisely!

AM: Thanksgiving kicks off a myriad of holiday events all the way into the New Year! What are things that we should have on hand in order to be ready for impromptu gatherings that we may host or to bring with us to thank those for having us?

GD: I would say have a handful of cheese and crackers is always helpful.

If you’re going to be serving drinks, have a stocked drink fridge and cool ice prepped and ready to go in your freezer.

I would always have some puff pastry in your freezer and a wheel of brie in your fridge so you can whip up a baked brie in a moments notice - that’s never going to upset anyone! And make sure you have cocktail napkins, Finish® Ultimate and plenty of paper towels.

If you're in the midst of planning your Thanksgiving meal or other holiday gatherings, we couldn't let Gaby go without finding out about how to make her Ultimate Cheesy Herb Sourdough Stuffing.

ULTIMATE CHEESY HERB SOURDOUGH STUFFING Ingredients: • 1 loaf Sourdough bread with crust cut into 1-inch cubes (roughly 8 cups) • 10 tablespoons butter • 2 shallots, finely sliced • 2 stalks celery, finely chopped • 2 bunches green onions, thinly sliced • ¾ cup chopped fresh Italian parsley • 2 tablespoons chopped fresh oregano • 2 tablespoons chopped fresh sage • 2 tablespoons chopped fresh thyme • 3 large garlic cloves, minced • 2 teaspoons coarse kosher salt • 1 teaspoon freshly ground black pepper • 3 large eggs • 2 cups chicken broth • 6 ounces coarsely grated Parmesan cheese Instructions:

Preheat oven to 375°F. Spread the ripped or cubed bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.

Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes.

Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.

Generously grease a large skillet or ceramic baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.

Whisk eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.

Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to a serving platter. @whatsgabycookin PHOTO CREDITS | Matt Armendariz

F O : T K R K C A C A A E N S N H T HE PO T GA A S

We enjoy going to the Hamptons during the summer and IYKYK that the best time to go is during the fall when it's a lot less crowded! But if you can't get out of the city, there are restaurants that still have Hamptons vibes that you can enjoy without the travel and getting sand in your shoes along the way! This month's The Art of the Snack takes us to Flatiron to Sagaponack where we can get our coastal fix year around. We took some time to sit down with their managing partner, Kyung il Lee, who shares more information about this restaurant that reopened last fall, his role, and of course what we need to think about when we come in to dine.

KIL: I immigrated to the United States at the age of 7. Witnessing my parents' relentless hard work and their ongoing struggles has been the driving force behind my determination and resilience.

ATHLEISURE MAG: Can you give us some background on Sagaponack as we know the brand reopened back in Oct 2022.

During my time managing Turntable 5060 in East Village, we witnessed a remarkable achievement as revenue doubled within the first 3 months. Similarly, when I took the reigns at Sagaponack under its previous owner, we experienced a significant revenue boost within the same timeframe. Another notable milestone was achieved when I managed Jeju Noodle Bar, which became the first noodle restaurant in the U.S. to earn a Michelin star.

KYUNG IL LEE: Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant.

I got involved just three weeks before we reopened. It was a bit chaotic, but somehow, we managed to quickly put together a team, come up with a concept, and create a menu. I even met the executive chef, who used to work with us, just three weeks before we reopened. It might not be the most glamorous start, but we rolled up our sleeves and made it work.

Over time, we made gradual improvements to our team, food, and overall restaurant experience. Then in October 2022, Chef Phil took on the role of Executive Chef, and together, we fine-tuned everything step by step.

AM: Tell us about your background leading up to coming to this restaurant.

In the restaurant industry, resilience is crucial, especially for owners. I have a decade-plus of experience in this industry, starting from the humble role of a packer, where I would assemble fried chicken into boxes. Over the years, I've worn many hats - from busser and runner to server, captain, and bartender. I've even managed three different restaurants before venturing into ownership.

After parting ways with Jeju Noodle Bar when we closed the restaurant during the pandemic, I initially considered leaving the industry altogether. Uncertain about the future, I reached out to Richard, who owns a catering company, with the intention of taking on some occasional catering gigs. However, our conversation took a different turn when he expressed the need for assistance in reopening a restaurant. I initially hesitated but eventually accepted the challenge.

What I initially viewed as a casual endeavor has turned into an opportunity for which I am profoundly grateful. It has been a tremendous learning experience for me.

AM: Prior to coming to Sagaponack, can you tell us about where Executive Chef Phil Choy went to school and kitchens that he trained and came up through?

KIL: Executive Chef Phil Choy, who graduated from the prestigious Johnson & Wales College of Culinary Arts, where he earned an internship at the Hyatt Regency Newport. He then moved to New York to begin his professional culinary career in Dovetail’s Michelin-starred kitchen under the guidance of Chef John Fraser, before advancing as sous chef in Daniel Boulud’s Lincoln Square hit, Boulud Sud. AM: What can you tell us about the ambiance of Sagaponack and what guests can expect in terms of the decor of this restaurant with its Mediterranean meets Eastern Long Island meets Flatiron aesthetic?

KIL: The atmosphere exudes a retro Hamptons vibe, characterized by vibrant blue hues with subtle touches of gold.

The structure itself evokes the charm of a Long Island restaurant. Given our status as a small business, we didn't have the financial means to hire a large design firm.

However, this limitation has allowed us to maintain the intimate and personal feel of a small, independently-owned establishment.

Our venue boasts an artful touch, featuring the works of Kathryn Sheldon. She skillfully incorporates gold leaf accents into her black and white photographs, adding a unique and elegant flair to our decor.

AM: With an Asian and Mediterranean inspired menu, what are the ingredients and spices that one can expect when they come into dine with friends and family.

KIL: The ingredients consist Asian ingredients like yuzu, sesame, gochujang, trout roe, Koji, and more. As for Mediterranean ingredients or spices, you’ll see a mixture of Aleppo, sumac, Calabrian chili, ‘Nduja, Marcona Almonds, and more.

AM: Oysters are definitely a star to begin your meal for dinner. You offer them raw, dressed, or roasted. Tell us about the Asian-inspired menu.

KIL: Our seafood menu, inspired by both Asian and Mediterranean influences, offers a unique culinary experience, even in a diverse city like New York. Beyond drawing inspiration from Asian ingredients, our menu incorporates a rich tapestry of Asian flavors as well.

Our chef is a fan of exploring different restaurants, and he's particularly drawn to Asian establishments. He loves Korean, Thai, and Filipino food, and these visits inspire him to put his own spin on our dishes.

AM: For appetizers, what are 3 dishes that you suggest that we should try when sharing with friends and family?

KIL: The 3 dishes we recommend trying are Fluke Tartare, Gambas Al Ajillo, and Calamari.

AM: For our entrees, what are 3 dishes that you suggest that we should have?

KIL: The Paella is phenomenal, as well as the Shoyu Salmon, Ricotta Cavatelli, and ‘Nduja Mussels.

AM: When it comes to sides, what are 3 that we should enjoy for the table?

KIL: For sides, we recommend getting Brussel Sprouts, Chicken Bites, and Parmesan Fries.

AM: Dessert is always a must to end a meal even if it’s only meant to be shared, what are 3 desserts that you suggest?

KIL: Well… This is easy as we only have 3 desserts. The Thai Milk Cake, Carrot Cake Trifle, and Earl Grey Crème Brûlée.

AM: Before we delve into drinks can you tell us about Alex Parker who curated your beverage selection?

KIL: Alex Parker's journey in the restaurant industry began as a cook, and his passion for it has been unwavering since he was just 17. During our interview, I

felt his energy and decided to hire him as a busser, even though he lacked front-ofhouse experience. However, his determination and passion quickly propelled him through various roles, including busser, runner, barback, server, and ultimately, our lead bartender.

I believe crafting cocktails requires an understanding of flavors and textures, as well as the willingness to research. Despite not having as many years of bartending experience as some, Alex's dedication and knowledge surpass that of many seasoned bartenders.

AM: Tell us about 3 beers pairings.

KIL: Sloop Juice IPA: A refreshing choice with a delightful juiciness that complements our Calamari without overpowering the palate.

Montauk Pilsner: Crisp and perfect for those enjoying our Chicken Bites, creating a delightful flavor combination.

Sunday Beer Lager: Light and refreshing, it's an ideal match for our Gambas, enhancing your dining experience with a harmonious blend of flavors.

AM: What are 3 cocktails you suggest?

KIL: Three cocktails we highly recommend: the Bateau Banane, Fiji Blue, and Seaside Sunset. Keep in mind that Alex loves to craft new cocktails with each season, so don't hesitate to chat with our friendly servers or bartenders. They can suggest something special tailored to your taste!

AM: You also serve lunch. Can you suggest 3 dishes that are only on the lunch menu?

KIL: For a satisfying lunch, our standout recommendations are our sandwiches.

The Chicken Sandwich and the Fish Filet Sandwich are both incredibly juicy and delicious options. If you're in the mood for something special, don't miss our Lobster Roll, prepared Connecticut style with a warm twist and dressed in our house-

made Korean chili jam. It's a flavor sensation you won't want to miss!

AM: Tell us about your Happy Hour and 3 items that you suggest.

KIL: Our happy hour is available Monday to Saturday, and we are closed on Sundays. It’s available for Lunch (11:30 AM to 3PM) and for dinner (5:00 PM until 6:30 PM).

Our Spicy Margarita is a beloved choice among our patrons. We take pride in using fresh ingredients and crafting our own spicy-infused tequila to give it that extra kick. Additionally, we offer a variety of options, including beer, wine, and a selection of cocktails that change with the seasons to keep things exciting.

Don't miss out on our oyster happy hour, where we feature the same high-quality oysters from our regular menu, rotating the selection daily. And if you're looking for a delicious deal, our Parmesan Fries and 'Nduja Mussels, available during happy hour, are absolute steals that have garnered rave reviews!

AM: Brunch is our favorite meal of the week, what are 3 dishes you suggest?

KIL: We offer a limited brunch menu but serve our full lunch menu during brunch. Our chef is always innovating and adding new brunch items. Brunch is available only on Saturdays, so expect a few exciting additions to our offerings.

AM: Do you have any fall or holiday events that we should know about?

KIL: We are working on a few holiday specials. We always do something special during the holidays season as it slows down around this area. Chef and I are planning on something for Thanksgiving week. @sagavibes PHOTOS COURTESY | Sagaponack

We're honored that we got a few moments with American Ballet Theatre's Misty Copeland who broke barriers in the industry as the first African American woman to be promoted to principal dancer in ABT's 75year history! As the Co-Founder of Greatness Wins, she launched the brand's first women's collection. This brand includes founders, Chris Riccobono (founder of UNTUCKit), NY Yankees Baseball Hall of Famer Derek Jeter and Rangers Legend The Great One, Wayne Gretzky. The brand creates pieces whose foundation is based in performance, style, and comfort. We wanted to know more about her passion for this style of dance, the importance of this achievement, her favorite ballet memories and how she is using her platform to create inclusivity in a field that she is so passionate about!

ATHLEISURE MAG: What was the moment when you fell in love with ballet?

MISTY COPELAND: The first time I stepped into a ballet studio. I saw myself in the mirror, I felt seen and safe.

AM: You started in the corps de ballet in 2001, became an ABT soloist in 2007, and in 2015, you became the first African American woman to be promoted to principal dancer in their 75 year history! What does achieving that mean to you?

MC: The achievement to me is a platform to recognize, acknowledge and celebrate the contributions and successes of Black dancers from the past present and future.

I’m a link in the chain.

AM: What are 3 of your favorite performances or ballet memories?

MC: My first performance of Firebird at the Metropolitan Opera House, Romeo and Juliet with La Scala Ballet at Teatro alla Scala, and my first show with Prince at Madison Square Garden dancing to his song, The Beautiful Ones.

AM: In addition to being a ballet dancer, you have also been a public speaker,

spokesperson, been involved in documentaries, was a featured dancer for Prince and more! What does it mean to you that you have brought your talent and athleticism across so many platforms?

MC: This is what art should be - accessible, available, equal in the level of importance and recognition amongst sports and Hollywood entertainment. It’s surreal that we have reached this point to be in these spaces, but it also means growth and progress for ballet.

AM: At this year's Tribeca Film Festival, you debuted Flower which you were in and also produced! Tell us about the film as well as what it means to you that you were involved in this?

MC: Flower is a short art activism film highlighting Oakland, California and the social issues they’re experiencing, specifically gentrification and homelessness. We created a scripted story told through movement where the only spoken words are from actual houseless community members. This film is a modern ballet. It’s taking what I do onstage, telling a story through movement with a relevant story and something so many communities can relate to. This is an extension of everything I’ve worked for in my career. Access, bringing people into the arts, and this form of storytelling in a way that makes them feel welcomed.

AM: What was it like to attend this year's Chanel's Through Her Lens Luncheon for women filmmakers at this year's festival?

MC: To be in a room full of creative women who want to support one another and do everything they can to move the needle in the entertainment industry was inspiring! @mistyonpointe PHOTOGRAPHY COURTESY | Misty Copeland/Greatness Wins

We love this time of year as the fall is the best of both worlds in terms of weather, wearing fun layers, and enjoying the change of the seasons before the madness of the holidays! Here in NY, you also know that the Food Network New York City Wine Food Festival presented by Capital One, takes place over 4 days where you get to enjoy a series of events from signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Last month in our SEP ISSUE #93, we shared the events that we would be attending and let you know that we would give you a recap of those jam packed days! In addition, we also had interviews with various chefs, from those that have restaurants here in NYC as well as some of your favorite chefs that are food personalities on Food Network as well as others.

We kicked off Day 1 of this festival at the Sip + Savor: A Happy Hour Hosted by Chef Antonia Lofaso (DAMA Fashion District, Scopa Italian Roots, Black Market Liquor Bar) and Chef Brooke Williamson (Playa Provisions, Food Network's Bobby's Triple Threat and Tournament of Champions Season 1 winner) at Harbor NYC Rooftop. We were able to try a number of restaurants as well as spirits and beer at this event.

We had our eye on a number of dishes and restaurants, but before we got into it, we sat down with them to find out about how they enjoy being at this festival, the event they're participating in and how they keep their energy going between running their restaurants and hosting/judging/competing on a number of their shows!

ATHLEISURE MAG: It’s so exciting to be able to talk with both of you guys. Why are you excited to be at this festival?

CHEF BROOKE WILLIAMSON: I mean, what’s not to be excited about? There’s food, there’s beverages, there’s people, and there’s music! When you walk into a room like this, you feel that energy and it's like - you know that everyone is excited to be here! People have been DMing me for MONTHS that they have gotten

their tickets and that they’re so excited to be here and that they will be able to be part of the festival and so it’s one of the most fun festivals that we’re able to do.

CHEF ANTONIA LOFASO: It’s one of those things where NY is so spread out.

So the festival kind of just brings everybody together!

AM: Absolutely!

CHEF AL: Obviously there’s great food so to be able to celebrate that with all of the different people that are participating is such a great thing. It’s great that all of food is celebrated. I love seeing the mom and pop chefs, and yes there are big chefs with big names and that’s the draw. But there’s also an opportunity for young chefs and small brick and mortars all over from Queens to Brooklyn and all over to be able to showcase themselves!

CHEF BW: I think it’s so cool that we get to host an event and that we get to walk around and get to showcase the people that are local and they can enjoy our Shrimp Po Boy dish that we created!

AM: Well, our readers love both of you guys! They love seeing you on Bobby Triple Threat, Chef Brooke, and they love when they see you on Guy’s Grocery Games, Chef Antonia, as well as a number of other shows that you’re on!

How do you guys keep all of that energy to be on those shows cooking, competing, and judging people?

CHEF BW: We were actually just discussing a show that we are currently shooting and it really comes so naturally! We have this sort of inherent competitive spirit that brings it out of us! We both took a Red Eye here last night from shooting a show. We came in this morning, but like, the moment that we hear about some kind of news on what's going on, I want to be part of it! We want

to know what we’re doing and how we’re part of it!

CHEF AL: I think our energy comes from an unnatural place!

CHEF BW: Oh yeah! For sure!

CHEF AL: I mean we’re talking with you which is an athletic magazine right?

AM: Yes Athleisure Mag is all about the intersectionality of athleticism, sports, fitness, style, food, entertainment, music, wellness, etc. We just have Chef Michael Voltaggio as our cover a few issues back!

CHEF AL: That’s awesome! We are also very big on taking care of ourselves and eating correctly, exercising and working out! Because honestly, to be able to keep the schedules, it’s impossible to do. I mean Brooke runs 50 miles a week.

CHEF BW: I do.

CHEF AL: Yeah, you do! I lift 400lbs.

AM: I mean …

CHEF AL: We’re on opposite ends of the fitness pole, but we get it in.

CHEF BW: It’s definitely necessary to keep our schedules on track by focusing on our fitness.

from each of your restaurants?

CHEF AL: Yeah that works! I would say that if you’re going to Dama which is my Latin inspired place downtown, there’s the Seafood Tostada – it’s like octopus, shrimp, calamari, pickled chilis, avocados, and lime juice. For me, it’s refreshing, I love the seafood and the creaminess from the avocado. We have these really beautiful heirloom tortillas. Scopa’s got to be the Ricotta Crostini with housemade ricotta, rosemary, chili, olive oil, and ciabatta that’s the thing.

CHEF BW: Wait, you have to also add the Arancini to that as well!

CHEF AL: Ooo yeah, definitely Arancini is our giant rice ball, you can’t go wrong with that.

AM: Mouth watering!

CHEF BW: I have a seafood restaurant, but it also has a couple of different extensions so we have an ice cream shop, a whiskey bar, I mean, our menu is very seasonal. We just changed 7 items on the menu, but I would say that there are items that don’t change. One of them being the Fried Crab Claw Pop, it’s a big crab cake wrapped around a snow crab claw.

CHEF AL: And it’s fried!

AM: Well we know that you’re a huge Peloton fan as we interviewed you a few years back!

CHEF BW: Yeah, it’s fried and it’s with our house hot sauce. We have ice cream flavors that change all of the time.

CHEF BW: I actually graduated from the Bike and now am on their Treadmill. When the Treadmill came out I was so excited about that! I will say that it is the most motivating equipment that I have ever used!

CHEF AL: Wait, you have the best Lobster Roll though!

AM: Since both of you have restaurants, what are 3 amazing dishes at your restaurants that our readers should be checking out for THE 9LIST 9CH3FS? CHEF BW: Ha! Do you want to pick a dish

CHEF BW: You think so?

CHEF AL: I love it!

CHEF BW: People have been coming for our Lobster Rolls since we’ve opened.

CHEF AL: Oh, I love it! I come for the Lobster Roll and your Shellfish Tower! If

I’m going, I’m going to your restaurant, I’m going for your Seafood Tower! I like it and it’s the best!

AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?

CHEF BW: Well it does have those Peruvian Scallops which are the best and probably my favorite part of the tower!

CHEF DB: There were a number of events that I was honored to be part of! The brunch hosted by myself and extra special guest Martha Stewart at the Blue Box Café was such a treat! It was an honor to be part of the 15 year celebration of Benoit with a collaboration dinner with Chef Alain Ducasse and other amazing chefs! It was also great to host at Boulud Sud with a Mediterranean menu with bubbly pairings by PerrierJouët. With so many dishes that were created, I’ll share the Pithivier of quail, squab, and duck that was at Benoit.

@chefbrookew @chefantonia There were a number of intimate dinners that took place throughout the NYCWFF! One of the key events was a sit down dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York as part of the Air France Dinner Series. Chef Alain is known for having a collective of 20 Michelin stars and was the first chef ever to have 3 Michelin stars in 3 different cities at the same time. He invited esteemed chefs to celebrate the 15th anniversary of his his bistro, Benoit which is modeled after ithe original in Paris.

He invited Emma Bengtsson (chef of Michelin starred Scandinavian superstar restaurant, Aquavit), Jean Francois Bruel the corporate chef for Daniel Boulud), James Kent (Michelin two starred, Saga), Eunji Lee (acclaimed pastry boutique, Lysée), Pascaline Lepeltier (Guest Master Sommelier), Alberto Marcolongo (executive chef of Benoit), and Stefano Secchi (the executive chef of cutting-edge Michelin Italian eatery, Rezdora).

We wanted to talk with Chef Daniel Boulud who was at the event to find out about participating at a number of events this year at NYCWFF as well as his 9M3NU at Boulud Sud for THE 9LIST 9M3NU. ATHLEISURE MAG: Why did you participate in this year’s NCCWFF? CHEF DANIEL BOULUD: It is important to give back and it is always my pleasure to be involved in NYCWFF. Lee Schrager and his many years of support to God’s Love We Deliver and bringing us all together is what it’s all about!

AM: Chef, we have had the pleasure of eating at your restaurants and we’re such a big fan of Boulud Sud as we love Mediterranean cuisine. What are 3 dishes that we should enjoy when we come in to dine?

CHEF DB: Three must try dishes are the Mediterranean Mezze, Snake River Farms Wagyu Bavette, and our Gâteau an Miel. @danielboulud Down in the Meatpacking District, Partner and Culinary Director of Fig & Olive, Chef Alain Allegretti and Chef Akhtar Nawab hosted another Air France Dinner Series. We talked with Chef Alain about being part of this year's NYCWFF and to share what we should enjoy when we come to visit Fig & Olive.

ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF? CHEF ALAIN ALLEGRETTI: This is always an exciting time in New York City. NYCWFF always brings excitement to the city's culinary landscape while highlighting all the amazing and talented chefs with delicious food the city has to offer and I being a part of this is a great thing.

AM: Tell us about the event and dishes

that you created that attendees were able to enjoy!

CHEF PC: Today, people will enjoy our Chicken Satay!

CHEF AA: For this year's event, I got to share the kitchen with my good friend and very talented Chef Akhtar Nawab.

Guests were treated to a culinary journey that was Latin-inspired while embracing the flavors of the South of France.

AM: We’re fans of your restaurant and have had great meals there. For THE 9LIST, what are 3 dishes that you love that is at your restaurant?

For the entree I created a Riviera Stuffed Calamari with black ink rice, scallops & rice chicharròn, mojo picot and the dessert were French Macaron Ice Cream Sandwiches in salted caramel, pistachio and lemon saffron.

AM: As the the Partner/Culinary Director at one of our favorites, Fig & Olive, for our next visit, tell us 3 dishes that we should try or share with friends and family.

CHEF AA: Three must try dishes are the Amalfi Seafood Risotto, the classic Steak Frites and the 2lb Whole Bronzino. @alainallegretti Day 1 was a great way to ease into the first of 4 days. Day 2 took us to Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator - Grand Tasting at Pier 76.

It was a gorgeous day and we were there for nearly 5 hours sipping sake, wine, beer, spirits and a number of sweet and savory options. We kicked off the day talking with Chef Philippe Chow of Philippe by Philippe Chow. His namesake restaurant is on the UES and downtown in NYC as well as another location in Washington DC. We took a few moments to chat with him.

ATHLEISURE MAG: How excited are you to be at this festival today?

CHEF PHILIP CHOW: It’s so exciting to be here to see all of the people and for them to try my food! It’s a beautiful day and it makes me happy to see everyone’s smiling face.

AM: What are you making today that everyone will be trying?

CHEF PC: Well I like the Chicken Satay, the Peking Duck, and our Kung Pao Chicken. @philippechownyc It was an honor to talk to Chef Philippe Chow, a noted culinary figure and we'vewhere we've been to his restaurant a number of times. We were very excited to make our way to Archer & Goat's booth as we have covered them previously in our MAY ISSUE #89 of Athleisure Mag in our beloved feature, The Art of the Snack. As is the case when you're at the festival, there tends to be one dish that is served and thankfully, we were treated to the A&G Hot Chicken Sliders which is on their brunch menu in Harlem.

We can't say enough about the dance between sweet and savory! There's something about pickled strawberries, arugula, and maple aioli. We paired it with our soju cocktail from iichiko Shochu. Although it was a substantial serving, you need to check them out at their restaurant for the full size! Clearly it was a favorite as they served over 2,000! So we had to find out a few things from Chef/ Owner Alex Guzman of Archer & Goat.

ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF? CHEF ALEX GUZMAN: NYCWFF is a great event that helps highlight the great diverse dining culture of NYC - we were proud to take part in the cornerstone event, the Grand Tasting, this year alongside a host of other very talented chefs. It gave us a great opportunity to showcase our unique cuisine in front of other food professionals, the media and influencers.

AM: We enjoyed waiting in line to try the

dish you created! Tell our readers about the event you were in and the epic dish that you created that attendees were able to enjoy.

CHEF AG: At this year’s NYCWFF event, we served our hugely popular A&G Hot Chicken Sliders with pickled strawberries, maple aioli, and arugula on a potato slider bun … Spicy, sweet, tart with a satisfying crunch of the fried chicken, these sliders are a mini version of our Hot Chicken Sandwich that we serve for brunch.

AM: As you know, we enjoyed having you in our feature, The Art of the Snack! If THE 9LIST 9B-L-D were to come over to your house for breakfast, lunch, and dinner, what would be 3 dishes that you would make for us?

CHEF AG: I am not a big breakfast person, but love to start the day with an espresso or homemade chai with a freshly baked cookie to dunk. Nothing like a sugar caffeine buzz to kickstart the day! For lunch, I love to make sandwiches. One of my favorites is hanger steak marinated in chimichurri, with great crusty bread slathered with our panch phoran mayo. For dinner, one of my favorite meals to prepare is a whole roasted fish such as a red snapper or branzino, with a spicy, herby and lemony relish. A serving of buttery rice on the side because as a Latino, nothing feels more homey and soulful than a meal with rice. @archerandgoat_harlem The Grand Tasting had so many great moments, but one that stuck out was when we went by Dos Hombres' booth which was a cart where you could sample their mezcal - which is one of our favorite spirits.

We happened to see Co-Founders, Bryan Cranston (Breaking Bad, El Camino, Your Honor), and Aaron Paul (Breaking Bad, Westworld, Black Mirror) who brought in good vibes around! In addition, we loved that Bryan handed us a cocktail which hit the spot!

@doshombres @bryancranston @aaronpaul Another dinner series that people enjoyed attending was a dinner hosted by Chef Franklin Becker of The Press Club Grill and Chef Joey Campanaro of The Little Owl sponsored by Ferguson as part of the Air France Dinner Series. The dinner took place at The Press Club Grill. We have been long time fans of Chef Franklin and wanted to talk about his participation at the food festival and what we would have if he made us Breakfast, Lunch, and Dinner.

AM: ATHLEISURE MAG: Why did you participate in this year’s NCCWFF? CHEF FRANKLIN BECKER: When an event such as the NYCWFF supports groups as important as God’s Love We Deliver, it is important that we as chefs participate.

AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?

CHEF FB: This year, I hosted a private dinner at my restaurant, The Press Club Grill. I partnered with my dear friend, Joey Campanero. People went crazy for my take on Crab Rangoon and my Buffalo Carrots. They also loved our Prime NY Strip Steak.

AM: If THE 9LIST 9B-L-D were to come to your house, what dish would you make us for Breakfast, Lunch, and Dinner?

CHEF FB: Completely depends on what you would like to eat. As a chef, I am in the service business and believe in making what my guests want to eat. That said, if it were solely up to me, I’d prepare Bagels and Lox for breakfast, a delicious salad for lunch and probably some simple pan roasted scallops for dinner. @chefbeckernyc Day 2 was perfection with the perfect

blend of weather, food, spirits, and good vibes! Day 3 had a bit of twist with quite a bit of rain, but it didn't dampen our excitement because we were very excited about the events and people that we were going to interview! We would find ourselves kicking off the morning with one of the most epic brunches at the Oyster Bash Presented by Barnegat Oyster Collective and Go Fish Co. Sponsored by Modelo and Hosted

by Tyler Florence at The Standard Biergarten which is part of The Standard Hotel in the Meatpacking District and the venue is outdoors, but under the highline! No matter how hard it rained, we were perfectly dry!

We enjoyed trying raw oysters, oysters we that were taken to the next level with caviar, chimichurri and so many savory twists.

There were a number of cocktails and of course Modelo to enjoy throughout the event. We even got the chance to learn how to shuck an oyster which we never thought that we would do that!

We left this event to make our way back to Pier 76 at the Grand Tasting as we were going to chat with Chef Andrew Zimmern after his cooking demo which was at the Hex Clad tent. We have been fans of his shows for years whether he's talking about eating and cooking foods that we may not have thought to eat or opening our world up to how people in this country cook various cusines that are indegenous to their regions. Of course we wanted to talk about his involvement in this festival which has taken place for 16 years and that benefits God's Love We Deliver which assists NYers by cooking and delivering medically tailored meals for people living with chronic/ serious illness since 1985.

ATHLEISURE MAG: I’m such a fan of yours chef as I’m from the Midwest originally.

CHEF ANDREW ZIMMERN: Right on, where?

AM: Indianapolis and there were 3 Minnesota based chefs that we’ve always said we especially love to interview Chef Justin

Sutherland as well as Chef Yia Vang and now completing the trifecta with you is awesome! I know you’re originally from NY, but as you have made it your home and have highlighted foods of that region, we’re so honored to have you!

CHEF AZ: Right on!

AM: Why did you want to be part of this festival that is happening right now?

CHEF AZ: I’ve been doing it since day 1, since there was a festival here in NY, I have been involved. So it’s kind of hard not to raise money and awareness through food for the most vulnerable New Yorkers and as a New Yorker born and raised here, I’ve always thought it was important. Food people show up wherever there is a need and I have grown up in this business and have been cooking since I was 14 professionally, That’s when I did summers, after school, and so I don't know any other place to be.

AM: What do you feel is your focus when you’re cooking. You’re known for being a sustainable chef in using the entire item that you’re cooking and really just enjoying the food as a whole. It was great watching your demo at the Hex Clad tent and we’re going to have to make your Ponzu recipe.

CHEF AZ: It was great to share the demo with everyone and I’m glad you’re walking away with great tips!

Well it starts out with a little bit of selfishness and self-care. Food to me is yoga, you know? I really believe very very very importantly that there is a way to let go of the day and to focus on nothing but the food. In doing so, I’m not thinking of my 15 problems or issues at work, or what’s going on with a family member – I can just focus on the food. So even if I’m cooking all day at work, I can come home at 7 o’clock after a 12 hour day of cooking 8 dishes for a video series – I cook because it’s my self-care and I get

to get rid of the day and get to have that night time at home. So for me, food really is a yoga for me. It’s a spiritual practice.

AM: I love that!

We have been talking to chefs all throughout about their menus. What is a Breakfast, Lunch, and Dinner item that you would make if THE 9LIST 9B-L-D were coming to your house?

CHEF AZ: Breakfast, Lunch, and Dinner.

Well breakfast at my house would probably be Dutch Baby, you know the risen pancakes. The Germans call it Auflauf. It’s sort of a fun thing to do. In terms of my daily breakfast, it’s an Egg in the Hole. I cut a hole in the toast and I hard fry an egg in it because it’s one egg, one slice of egg. It’s a little bit of avocado and a little bit of fruits so it’s like a whole breakfast.

I’ll make you a Dutch Baby and I’ll eat my single egg!

For lunch, I’m a big sandwich guy. I love sandwiches and I happen to have recently become a big fan of Curry Chicken Salad.

There’s so many great ones. I keep a lot of meatballs and sauce and I have started freezing them in little tiny quart bags flat so that I can make meatball parm sandwiches any time of the day! So it will either be a Curry Chicken Salad Sandwich or a Meatball Parm kind of situation.

Night time at my house, it’s probably my grandmother’s Roast Chicken along with a seasonal veg or whatever we have. This time of year, I’m still throwing eggplants on the grill and seasoning it with a good ricotta, lemon zest, chili oil and mint. So a nice piece of roasted or grilled chicken and keeping that simple with a really robust salad. We’re getting into citrus season so it will probably be an endive salad with citrus vinaigrette so it would be bitter and sweet. With dessert, we’re in the middle of apple season so you get Tart Tatin which is my favorite dessert to make.

AM: You have successfully made us especially hungry!

@chefaz @godslovenyc Chef Andrew Zimmern has such a passion for what he does and giving back to people. So it was an honor to be able to chat with him as we attended Autism Speak's Gala back in 2019 where he was the keynote speaker. So to have some time with him was a treat.

We had one more event for the day which took us to ASPIRE at One World Observatory for Steak & Whisky Presented by Mohegan Sun Hosted by Robert Irvine.

We've had the pleasure in chatting with him before, but we couldn't wait to taste what he created as well as to catch up with him again!

ATHLEISURE MAG: We’re so excited to interview you again! We’re big fans of yours. Why do you love being at this food festival?

CHEF ROBERT IRVINE: Well, I think that it’s the first food festical that allows people to get close to you and they’re the people that watch you on TV! The more that you get to interact with them, I think that this event sells out every year in about 12 mins! I want to be amongst the people so that they can tell me what they feel and what they think, right? I have a lot of fun. I work hard and I play hard, but I play for them!

AM: Right!

CHEF RI: They are my people and that’s why I love it!

AM: What dish are people trying that you made for tonight’s event?

CHEF RI: We’re making a Smoked Espresso Dry Rubbed Brisket. It’s a 16 hour slow smoked brisket on a parsnip puree with a charred scallion chimichurri sauce.

AM: THE 9LIST 9B-L-D has been delving into chef's favorite menus whether it’s at their restaurant or at their homes. So

what would be a Breakfast, Lunch, and Dinner that you would create for us if we were at your home?

dancing! It was also great to connect with brands such as Old Parr and STK to find out more about them.

CHEF RI: So for me, I’m not home very often. I travel 345 days a year. So if you get to my house, you get oatmeal in the morning, then we work out and you get eggs. Then you get some kind of soup and salad. Then you get some kind of a protein in the afternoon and then we get fish at night. So, I mean, that’s how we go and again, I travel so much that my wife does most of the cooking.

The final day, Day 4 still had amazing events that we were excited about attending! We made our way to the French Bistro Brunch presented by Grey Poupon and Hosted by Geoffrey and Margaret Zakarian back at The Standard Biergarten.

It was a lot of fun to enjoy classic brunch bites from a number of restaurants as well as to enjoy cocktails that paired perfectly with it. It was nice to be in the area on a sunny day so that we could really take it in.

Tomorrow (Oct 16th), I’ll be on the USS Eisenhower to Israel.

AM: Your schedule never stops!

CHEF RI: Yeah, one of my things is taking care of our military and our first responders. We’re in a sad time right now and we need to make sure that we bring the morale of those troops up! That’s why I’m going.

AM: Without a doubt!

Are there any upcoming projects that you would like to share that we can keep an eye out for?

CHEF RI: I will tell you that Restaurant Impossible is not dead!

AM: We were hoping to hear that Chef as we love that show!

CHEF RI: We may have left Food Network, but it is coming back in a bigger, better form on another network! @chefirvine Without a doubt, this event was so much fun from taking the elevator up and getting a virtual aerial view of what's in Lower Manhattan to being able to enjoy a number of steaks, whisky, and more! At one point Chef Robert became the life of the party by literally getting the attendees into the fun by doing push-ups, shots, and

We were really excited about our final event at The Intrepid, Bacardi Presents JJ Johnson's The Cookout: Hip Hop's 50th Anniversary Celebration Featuring DJ Cassidy, Rev Run, DJ Ruckus, Ice-T, DJ Mick, Tamron Hall, & Angela Yee. This event was truly about good vibes only. Of course there were a number of fantastic bites and sips, but the ongoing dance party was major as we celebrated coming together, food, and Hip Hop! It was a full on 3 hour+ party where we were all singing along, people busted out with the Electric Slide and you really felt how we were all there to be at an epic cookout.

It was 4 days and yet, it felt like we took a number of journeys. To be able to enjoy the culinary artists, chat with our favorite food personalities, to see a number of those who we have covered to catch up or to meet for the first time - it was an amazing event and we're excited to go again next year to do it all over again!

We enjoyed talking with these chefs and immediately following this portion of the feature you'll want to know a bit more as you plan your next meals and visits! @nycwff @bacardi @sgwinespirits @wine_spectator

@barnegatoyster @modelousa @mohegansun @greypoupon_us @thestandard @airfrance PHOTOGRAPHY CREDITS | PG 104 = 109, 113 - 114, 126 -131 Getty Images/Food Network New York City Wine Food Festival | PG 110, 121 - 125, 132 - 141 Paul Farkas | PG 117 Courtesy Archer & Goat IG | PG 118 Kimmie Smith |

When you're covering a multi-day event, you're already seeing the city in a different light due to different locations, fun activities and in this case, a lot of food! When we knew we'd be attending an array of events at Food Network New York City Wine Food Festival presented by Capital One, we wanted to add a staycation component to our coverage and reached out to our friends at Concorde Hotel as we like that this hotel is focused on ensuring that you have a great stay by focusing on wellness and have only 4 rooms on each floor which provides you a suite experience as well as great views over the city. Being able to wake up to as well as to see the Chrysler Building out our wrap around windows each night was a lot of fun.

We also liked the ease of being able to head out easily whether we were hopping in an Uber or taking the subway since the stop was right there. We wanted to find out more about the hotel, amenities, and the neighborhood so that we could share with you what you need to know when you're planning your next stay! We sat down with Carlos Casanova, General Manager of the Concorde Hotel to find out more.

ATHLEISURE MAG: When did Concorde Hotel New York open?

CARLOS CASANOVA: In 2018, the Concorde Hotel became the newest boutique hotel in Manhattan’s Midtown East.

AM: The Concorde is an oasis in Midtown.

Can you tell us about the design aesthetic of the hotel, common areas where guests can gather, who designed it, and the ambiance?

CC: Designed by Anthony M. Salvati, the hotel is categorized as a ‘sliver style’ building due to its tall and slender design.

The design itself is 37 stories high with 4 rooms per floor. Our spacious rooms offer city views and a real taste of contemporary New York style.

AM: Tell us about Bonsai Tapas & Wine Bar. How does it change from the day time

to night?

CC: Bonsaii Tapas & Wine Bar is a new café in NYC located on the first floor of the Concorde Hotel New York. In the morning, you can find coffee and light fare. In the evening, the cozy café transforms into a chic NYC wine and tapas bar.

AM: What are other amenities/offerings that the hotel offers for guests in the common areas?

CC: The lobby bar lounge and outdoor terrace is a public area to all our hotel guests providing our guests a relaxing place to escape and enjoy a cup of morning coffee before work or treat yourself to an after-work drink with colleagues or friends. Our newly modern innovative state-of-the-art meeting room is located on the 3rd floor and is available to all corporate clients to rent during their stay for private meetings, zoom conference call or for social gatherings.

AM: Tell us about the gym.

CC: Our newly renovated gym is located on the 4th floor. It is fully equipped with Ellipticals, Spinning Bikes, Treadmills and strength machines.

AM: Your hotel positions itself as a wellness destination, tell us about the kinds of rooms that guests can stay in when staying with you?

CC: Surrounding the hotel are New York City’s top restaurants. Each guest is able to take advantage of this unique construction with all rooms including both a rainfall shower and a soaking tub.

AM: What amenities are offered in the rooms?

CC: Guests can enjoy: • Unlimited premium high-speed wireless and hardwired internet access.

• 2 telephones, with two phone lines,

computer data ports and private voice mail • 50” Flat Screen TV with complimentary HBO, CNN, ESPN, and Satellite programming.

• Four Fixture Bathrooms with rainfall shower and separate soaking bathtub feature individual Molton Brown personal care amenities.

• I-Home clock radio with USB and Bluetooth capability in guest rooms.

• Nespresso single cup coffee brewers including complimentary coffee and teas.

• In-room laptop safes.

• Iron and Iron board • Bathrobes and bed slippers AM: For the holiday season, what are events or promotions that we should know about to share with our readers?

CC: We have a few packages that your readers can know about.

Stay Longer Save More The longer you stay, the more you save.

Rest easier with NYC luxury at a great price.

• Stay 4+ Nights, Save 20% • Stay 7+ Nights, Save 25% • Stay 14+ Nights, Save 30% • Stay 21+ Nights, Save 40% Breakfast Package Whether you are traveling for business or pleasure, treat yourself to our breakfast package that energizes you for the start of your day.

• Breakfast at Bonsaii Cafe Includes: • 2 prefix breakfast vouchers AM: Can you tell us about the neighborhood your hotel is located in and things in the area that guests can enjoy?

CC: Our hotel location is very spectacular as we’re within walking distance of iconic New York locations like Rockefeller Center, Central Park, Grand Central Station,

Radio City Music Hall, St. Patrick's Cathedral and Fifth Avenue.

AM: How can guests customize their stay whether enjoying an anniversary, engagement, or girls night out?

CC: They can email us at guestservices@ concordehotelnewyork.com and our staff will assist with any special request. @concordehotelnyc PHOTOGRAPHY COURTESY | Concorde Hotel

A few years ago we were introduced to orange wine and it has now been somethign that we keep an eye out for! So when we heard about Doreen Winkler, a leading wine sommelier and consultant who has a passion for orange wines, we had to reach out to find out more about her wine store as well as her wine event that takes place on Nov 5th!

ATHLEISURE MAG: Before we delve into your event and store, we'd love to know more about your background as a leading wine sommelier and consultant. Where did you train and what restaurants did you work in as we know that you worked at Aldea as well which we had Chef George Mendes as a cover a few years ago!

DOREEN WINKLER: I completed a 3 year hospitality apprenticeship in Germany and then worked in Switzerland, where I quickly became a floor sommelier and then back to Germany where I started as a server at the Atlantic Hotel. I was training at the Wine Institute of Germany and quickly replaced the hotel’s sommelier.

Then worked in the U.S., Sydney and Cyprus before ending up in New York in several wine director positions including the 2 Michelin starred Aska where I created an all natural wine list in 2013. This was when natural wine wasn't very common. I also was a sommelier of Tocqueville, Prime Meats and Aldea in New York City.

For the past 7 years, I’ve been managing the wine programs in a consulting role for several restaurants including Sel Rrose Montauk, Sel Rrose NYC, Moby’s, Trappizzino.

AM: Wine is such an interesting category.

For those who are not familiar with natural wines, what do we need to know about this?

DW: All the orange wines that we sell are natural. Natural wine is the romantic fantasy of how we wish all wine was made. It uses no chemical growing or plowing solutions, only ripe grapes are handpicked, there are very low to no added sulfites,

and only indigenous yeasts are used.

Natural wine has no additives of any kind and isn’t filtered or refined. What you get in the glass is as close to what’s in the vineyard including all the notes of the grapes and the conditions of that year's vintage.

AM: Years ago at a press trip in Vermont, we had the pleasure of enjoying a chef's table and the somm poured our first orange wine from Donkey & Goat! We were fans from that first sip!

What are orange wines and how are they made?

DW: Orange wine is also called skin contact and amber wine.

Orange wine was made in the Republic of Georgia thousands of years ago and brought to the rest of the world by two Italian winemakers Josko Gravner and Stanko Radikon who wanted to explore this winemaking style about 40 years ago. Today, there are around 3,000 wine producers or wineries that make orange wine along with other styles. Orange wine is made from white grapes that macerate on their skins which can take anywhere from a couple of hours up to one year.

AM: Why do you love orange wines?

DW: I love the wide range of styles of orange wine that you can find, both sparkling and still. The wines are so versatile and pair well with a wide range of cuisines. There’s also so much new stuff happening in the category like new vessels and new countries like Japan now making orange wine.

AM: You have your own wine store and subscription devoted to orange wines how did this come about?

DW: I found myself putting lots of orange wine on wine lists and the staff really digging it and selling it. I shared it a lot with my friends and people were

asking for more. I wanted to do something personal so I created my own wine subscription, which took off. The store was just a natural evolution and yes I always want to be the first!!!

AM: If this has not been answered already.

Why are orange wines called "skin contact?"

DW: Orange wine is made from white grapes that macerate on their skins for a period of time - hence skin contact.

AM: As an orange wine expert, why is this so popular?

DW: Orange wine goes way back to 8000 years ago, but it was only 40 years ago that it was reintroduced outside the Republic of Georgia. This tradition has reached wine drinkers around the world thanks to the efforts of producers, distributors, and sommeliers who have been spreading the word about this exciting style. The range and versatility of this wine has made it a natural fit for many wine lists, tables, and picnic baskets.

AM: In terms of pairings, what are 3 dishes that it pairs well with?

DW: Fried chicken with sparkling orange wine.

Creamy washed rind cheese with a medium bodied floral orange wine.

Spicy tonkotsu ramen with a full bodied ramato style orange wine.

AM: Last year, you launched Orange Glou Wine Fair, why did you want to be the first person to have a wine fair dedicated to orange wines?

DW: It is my mission to share orange wines with as many people as possible and to educate drinkers about them. A lot of the time wine fairs and tastings target primarily folks in the industry and I really wanted to share it with consumers, to give them access to taste an amazing se-

lection of wines and talk to inspiring winemakers. The Orange Glou Fair is a one of a kind opportunity to do so.

AM: This year, it will be held at the Wythe Hotel in Williamsburg. What can attendees expect at this event?

DW: Attendees will be able to taste over 100 of the top orange wines in the world, from sparkling to still, in regular bottle and magnum sizes. They will have the chance to taste wines that they would never have anywhere else and to meet winemakers from around the world to ask them questions, learn about the soil, the vessels and the grape varieties.

All the wines at this fair are stunning and some bottles are not even imported yet so you can’t try them anywhere else in the U.S. Some are so limited that Orange Glou can’t even buy them, some are special magnum fillings, some are wine club only wines from the winery, you’ll get to taste aged wines, etc.

AM: Who are 3 wineries that we should keep an eye out for?

DW: So many, it’s not fair to pick as we love them all. But there are three wine regions that are popping right now and should not be missed. We are especially fond of Czech wineries - Orange Glou launched a collaboration with Nespor & Rajsky which you will get to taste at the fair. We have over 10 different Georgian wine varieties to taste and the Greek wines are definitely worth seeking out.

AM: If someone enjoys the wine that they are tasting, can they purchase it on site?

DW: Attendees will be able to place orders for some of the wines for pick up or shipping later in the week. (Editor's Note: It is not legal to sell bottles at events.)

AM: There are 2 sessions for this event can tickets still be purchased?

DW: Yes, tickets are available for pur-

chase online for both sessions at www. orangegloufair.com AM: With this being the second year of the event, what are your plans for future years and will you expand to other areas?

DW: I have a dream of bringing this to L.A. I have many other wineries to include in the future too so no event will be the same!!

AM: In terms of your boutique, are there any tastings that you have or other events coming up that we should know about especially with the holiday season being around the corner?

DW: This time of year we get pretty busy with company holiday parties. The calendar is filling up but you can still book us for an event at the shop, offsite or virtually. We also host free small tastings every Friday night 6-8pm at the shop, customers can come in to taste something new and pick out some wines for gifting or the holiday table. In January, we’ll get back to hosting our monthly Deep Dive orange wine parties on the last Friday of the month and we’re always available for private events to celebrate any special occasions. @doreenmwinkler @orange_glou @orangeglou_fair PHOTOGRAPHY COURTESY | Orange Glou Wine Fair

ATHLEISURE LIST: Tribeca, NYC

PAROS TRIBECA We always love a BRAVO Top Chef moment and this month's Athleisure List comes from Season 12 Finalist, Chef George Pagonis and his brother, Nicholas. They wanted to bring Greek cuisine to Tribeca since they had looked for the perfect space and finally found the one they fell in love with in this neighborhood.

if they are part of that family. The restaurant's interior is a direct reflection of Paros' allure, capturing the essence of Cycladic architecture and the island's streetscapes. Stepping inside, you're immediately transported to Paros' tranquility.

We suggest that 3 appetizers that you should have on your mind are their Grilled Octopus (fava, roasted peppers, onions and capers), Lamb Kleftico (slow-roasted lamb shoulder, shallots, Grecian cheese blend, wrapped in filo), and Kolokithokeftedes (crispy zucchini fritters, lemon yogurt).

Paros comes from memories that the brothers enjoyed when their family would visit their home in Paros, Greece as they had a summer home there. It was a no brainer to name the restaurant after the source of these great memories.

For your entree when you're with friends and family, we suggest their whole fish - specifically Fagri (pink snapper from Aegean, with full flavor

The restaurant's ambiance is warm and welcoming. As a family-owned restaurant, they treat their guests as

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and firm texture), Lamb Shank Youvetsi (slowly braised lamb shank in tomato sauce, orzo and mlzithra), and Filet Mignon Kebab (marinated and grilled, harissa toast, crispy fingerlings, chimichurri).

be available and a few weeks after that, they will have a lunch service as well!

For those that are thinking about the holiday season, they plan on being closed for Thanksgiving and Christmas Day. They will have a NYE party!

We love the idea of pairing these dishes with Gigantes, Brussels Sprouts, and Lemon Potatoes.

PAROS TRIBECA 211 W Broadway, NY, NY 10013

To complete this meal, you can't go wrong with sharing a Baklava, Portokalopita, or Cheesecake.

parosnyc.com

We love a great cocktail and we suggest that you enjoy their Grecian-Tini (Grey Goose Vodka, Skinos Mastiha, mint, cucumber), Hellas Word (Ford's Gin, Yellow Chartreuse, vyzina cherry syrup), and The Mr Tony (Old Forester Bourbon, fig syrup, walnut bitters). If you want to enjoy Greek spirits, Mastiha, Ouzo, and Tsipouro are on the list!

Although they currently only have dinner service, in a few weeks, brunch will

Issue #94 | Oct 2023

@parostribeca PHOTO CREDITS | Paros Tribeca

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ATHLEISURE LIST: East Village, NYC

SEASONED VEGAN We're always on the lookout for great vegan bites and founder, Brenda "Chef B" Beener had always cooked for her family and when her husband went plant-based, that's when her vegan journey began. In 2010, she opened a 6-foot table inside of Lee Lee's Bakery in Harlem. She would later open Harlem's first full-service vegan restaurant with her son Aaron Beener in 2014 for 9 years before closing earlier this year, with the quick service eatery that opened in the East Village on Aug 23rd. Fans of Seasoned Vegan have included Stevie Wonder, Danny Glover, Cory Booker, Colin Kapernick and most recently in its newest location, Yara Shahidi has swung by.

protein made with burdock root. It was a fan favorite in Harlem and now that it’s made on the flattop grill, it’s even better. The new SV Nugget Sandwich came from customers constantly asking them to make a fried “chicken” sandwich. The tangy sauce on it is one of the items they stopped making during the pandemic shutdown so a lot of people are excited that it’s back! And lastly, the Craw Pretzel Boy Sandwich is a twist on their old Po Boy Sandwich - now served on a pretzel bun.

Their famous Seasoned Vegan Fries are also back (they were discontinued for a few years in Harlem and have returned) - they’re extra crispy shoestring fries with a delicious Cajun seasoning that’s a must try.

The beauty of Seasoned Vegan is that dishes pull from the family's New Orleans roots. Clearly, the sandwiches are a great way to have a gratifying meal!

The BBQ Craw is great with a unique

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We're excited to share that the team at Seasoned Vegan has revealed in this

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feature for the first time, 2 fan favorites that are now available! In addition to enjoying their fries, another great side that is returning to the menu soon will be fan favorite - Seasoned Vegan Mac and "Cheese." Although it was not on the original menu at their new location, hands down it has been the most requested item! We're glad to hear that it's back! Another great item has made its way to the new location. Their Raw Kale Salad was at he original table at Lee Lee's Bakery and was never available at the Harlem location, so it's exciting to know that you can order it in their new home in the East Village!

You should definitely keep an eye out for additional items that will be added as there are savory as well as sweet items that are in the works! Whether you're popping in or checking out your IG, there's more to come for sure!

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To complete your meal, Chef B's vegan cupcakes is an absolute home run!

SEASONED VEGAN 128 2nd Ave (near St Marks Pl) NY, NY 10003 seasonedvegan.com @seasonedvegan PHOTOGRAPHY | Michael Tulipan

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

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Bingely Books have to keep drinking our goto drinks! We now have options at our fingertips! This book has over 52 recipes that can be made at home with a number of ingredients that you already have at your disposal.

You'll find the classic cocktails as well as those that are twist on your favorites that will take it to another level. We like that their mantra is, "Try something new, but be mindful of the tried-andtrue."

TIMELOCK 2: THE KYOTO CONSPIRACY Ie Snaps! by Ingramelliott Howard Berk + Peter Berk

If you enjoy watching episodes of Columbo, then you may know Howard Berk who wrote some of the episodes and in addition to his work in a number of noted shows, he wrote TimeLock as well as TimeLock 2: The Kyoto Conspiracy along with his son, Peter Berk.

FRIDAY NIGHT COCKTAILS: 52 DRINKS TO WELCOME YOUR WEEKEND The Collective Book Studio AJ Dean

When it comes to mixing it up, Friday Night Cocktails: 52 Drinks To Welcome Your Weekend ensures that we will never AthleisureMag.com

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The concept of TimeLock is a program that has a cellular acceleration process that instantly ages prisoners the total number of years of their sentence.

Although there is siginificant backlash, through this program, crimes are reduced - but what about those that are innocent?

We pick up where we left MorIssue #94 | Oct 2023

being a mom, survival, faith, and hope!

As many know, in June 2021, we were able to hear from this pop icon as she shared her truth in court and this book continues in this way. The ability for her to share her story in the way that she wishes with humor and even opening up about painful moments is one that that will allow you to reflect on her life in The Woman in Me. For those that will listen on Audiobook, we can't say enough about Michelle Williams' (Fosse/Verdon, Venom franchise, The Fablemans) narration which has been in our feeds over the past few days!

gan Eberly in the first book as he was convicted of a murder at the age of 23, was sentenced to age 40 years via a TimeLock capsule but was interupted and was able to escape in his new age of 43! 20 years was taken from him and a new and more radical president has obtained a newer technology that can be used as a weapon on the battlefield.

When only one person is able to initiate the program and he is kidnapped, the need to rescue him is essential! Morgan knows he must focus on finding him and also stopping the president from pushing forward with his plans.

THE WOMAN IN ME Gallery Books Britney Spears

Britney Spears brings us into her world with her memoir which focuses on her fight for freedom, dealing with fame, Issue #94 | Oct 2023

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Bingely Streaming difficult to get out of? In Reptile, we're introduced to a real estate family that does a little more than selling houses. Will Grady (Justin Timberlake) is living the dream and seems to have a great life along with a woman that he loves.

We also get to know more about a police officer, Nichols (Benicio Del Toro) and his crew! The two worlds of these men as well as those associated come together in a thriller that leaves you constantly wondering how all of this is connected and where as well as what is the lie?

This is the perfect movie to watch on a weekend solo or with friends!

FBOY ISLAND CW Original CW App

REPTILE Netflix Original Netflix What happens when the life that you thought that you knew isn't what it seems and in the end, you realize that you're in the midst of a coverup that makes it incredibly

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We have been fans of FBOY Island for the past 2 seasons on Max as this social experiment is definitely next level when it comes to women finding their ideal man. Now that they have made the move to The CW, we're glad that Nikki Glaser is back navigating the relationships between the 3 women this season and those who are FBOYs and Nice Guys! Interestingly enough, of the 3 contestants that we will get to know more about, Katie Thurston from Seaosn 17 of The Bachelorette is competing for love! It's an interesting crossover, but we know that the Executive Producer, Elan Gale, previously worked on The Bachelor/Bachelorette franchise. In addition to Katie, she is joined by model Hali

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Okeowo and social media influencer Daniella Grace.

We can't wait to see what will take place this season and to see how these women will go about the experience!

cusing on Courtney Love! In this series we'll get to know more about her, her career, and beyond. Hosts Brooke Siffrinn and Aricia Skidmore-Williams will take us on this journey as well as give a few insights along the way!

EVEN THE RICH COURTNEY LOVE: NOBODY'S DAUGHTER Wondery Spotify Even the Rich is a great series that has a number of episodes that focus on getting the inside scoop of a celeb or noted person that you know.

You get to know about how they got to where they are, what they had to navigate in order to be who they are, and where they are now!

Previous series have included Jay-Z and Beyonce, The Royals, Selena and so much more! Currently, they are fo-

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