ATHLEISURE MAG #104 AUG ISSUE

ISSUE #104

PHOTO CREDIT | UNSPLASH/LERONE PIETERS

@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 | Laurie Bailey | Adrian Blackwell | Disney/ Giles Mingasson | Paul Farkas | James Gilles | Illgander | Jutta Klee | Daniel Milchev/Red Bull Content Pool | Angela Pham | Anthony Rhoades | Michael Simon | Erich Spiess/ASP/Red Bull Content Pool |

FASHION CONTRIBUTIONS STYLIST | Kimmie Smith | MUA | Dru Coppin/Felicia Graham Beauty Team | Brian Dean | Nova Kaplan | HAIR STYLIST | Lea DeLoy | Damian Monzillo |

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EXECUTIVE PRODUCERS Paul Farkas | Kimmie Smith

HOST Kimmie Smith

MIXING Athleisure Studio Team

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#104 table of contents issue aug 2024 STYLE FEATURES

177

THE PICK ME UP

182

IN OUR BAG

189

ROCK THIS FOR WARDROBE SHIFTS FOR SUMMER LOOKS BEAUTY FEATURES

118

COCONUT BEAUTY

193

ATHLEISURE BEAUTY

Integrity, Excellence, & Sustainability Chef Fariyal Abdullahi

16

TEAM USA Grant Holloway

66

This month’s cover is Chef Fariyal Abdullahi who is the Executive Chef of Hav & Mar, a Marcus Samuelsson Group restaurant. We talk about how she got into the industry, the importance of changing restaurant culture, and sustainability.

We caught up with Team USA Track & Field’s Grant Holloway the day after his won Gold for the 100M Hurdles! We talk about the sport, how he trains, and what he has coming up!

A. Wong LIFESTYLE FEATURES

178

ATHLEISURE LIST THE DOMINICK HOTEL

180

ATHLEISURE LIST ABACO INN

AthleisureMag.com

92

We sit down with Chef Andrew Wong of A. Wong, a Michelin starred restaurant!

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Catching Up!

104

We caught up with one of our faves, Alysia Reiner to talk fitness routines and upcoming projects!

Issue #104 | Aug 2024

120

The Art of the Snack Jônt + Ômo by Jônt

We head to DC and Winter Park, FL to find out more about these omakase concepts created by Owner and Executive Chef, Ryan Ratino. He talks about both restaurants, what we should expect on our next visit, and more.

Farm to Table Le Jardinier

132

We sat down with Chef Andrew Ayala of Le Jardinier to talk about his restaurant as well as his participation in Outstanding in the Field at Governors Island.

152 Citi Taste of Tennis 164 9PLAYLIST®MULTI 134 Bad Monkey Chef Robert Irvine Natalie Martinez 2024 Chef Robert Irvine shares his 9PLAYLIST MULTI with us in what he is listening to in music, reading, and streaming.

Issue #104 | Aug 2024

We talk with Bad Monkey star Natalie Martinez to talk about storytelling, this Apple TV+ series, and more.

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We enjoyed attending this year’s Citi Taste of Tennis ahead of the US Open and enjoyed this event that includes tennis stars, food, and enterainment.

AthleisureMag.com

As the Summer comes to a close, we're looking ahead to the Fall and Holiday! We love being able to take time with friends and family and those that are in our inner circles to connect and many times, these gatherings take place in our favorite restaurants! It's within these 4 walls that memories are made, food is shared, and horizons are expanded. With the restaurant as the canvas, it is helmed by those give us the foundation for this exchange to take place.

she didn’t have any formal training or anything. She was just very intuitive and very good at it. Because of that, everybody used to come to our house for food because her food was just that good! Holiday and everything, my uncles would be at the house. They were not at their wives homes with their cooking. They would be at the house and I noticed that at a very young age.

I was like, “mom, you have to put me on!”

This month's cover is Executive Chef Fariyal Abdullahi of Hav & Mar which is located in Chelsea's Art District in the Starrett-Lehigh Building. We talk about how a passion for food, fine dining, sustainability, and advancement led to a culinary career that has included phenomenal restaurants and a track record of integrity; her helming and being personally selected by Marcus Samuelsson (Red Rooster, Streetbird, MARCUS ADDIS) for this restaurant that is in the Marcus Samuelsson Group; being the Chef for and walking the Met Gala red carpet in 2021; being a judge on Food Network shows such as Chopped and Alex vs America, and being a James Beard Award 2024 finalist! We wanted to know more about her culinary journey, her approach to food, sustainability, and changing restaurant culture.

So it’s not a particular dish. But, she started me out with salad from the beginning. It was nothing that had to do with fire and stuff. I was a Garde Manger Queen (Editor’s Note: The pantry chef, commonly known as Garde Manger or Garmo is responsible for the preparation of cold dishes, salads, charcuterie, and appetizers in a commercial kitchen) when I was 6 years old. I was like, I want to do this, I want to do what you do. But it was also the process of – we’re very close to our food source.

So, I have photos of me from when I was a kid making salad! We would go to the farm which was right around the corner from our house and they would grow the lettuce. So it was a whole process. I would go get the lettuce, the tomatoes, and all of that stuff and I would have the connection of seeing all of this stuff going from the soil, the farmers that grew it, and then I would go back home and it was literally a simple salad. Romaine Lettuce, Serrano Peppers, and Tomatoes – you didn’t even make a vinaigrette for it – it was just lime juice and salt.

ATHLEISURE MAG: It’s been such a fun day in being able to hangout at your baby, Hav & Mar and your cover editorial here with, a number of looks, and to see your restaurant and you in this way.

What was the first dish that you remember when you realized that you fell in love with food?

CHEF FARIYAL ABDULLAHI: Um, ok, so I grew up in Ethiopia and I am the youngest of 6 siblings. My mom would cook all of our meals herself – breakfast, lunch, and dinner. We were a family of 8, it didn’t matter. She always made it herself. You know, people say that their mom was a good cook, I can tell you objectively as a Chef that my mom was very talented and

AM: Oh wow!

CHEF FA: Yeah, that was my responsibility. It was very few ingredients, but it built my relationship that I had with food. It kind of made that first part where I had that connection with the people that grew my food. Then I turned what they did into something that was delicious to eat, and then everyone comes over - everyone pulls up.

It was really that process where I was like, this is what I want. This is that thing that connects all of us.

AM: You graduated with a Bachelor’s in Clinical Child Psychology. When did you realize that you wanted to be a Chef as opposed to going down that track in terms of a graduate degree? You opted to go to the Culinary Institute of America in Nappa as opposed to staying on the psychology track.

CHEF FA: I always knew that I wanted to be in food. But, it’s the classic immigrant story where you leave your country and you go to America. The American Dream is that you are a doctor, lawyer, or engineer. Those are the 3 things. I would tell my mom when I was 14 or 16 that I wanted to cook and that I wanted to be a chef.

And she would always tell me that that was a hobby and that it wasn’t a career.

So when you’re a doctor, you can go home and cook as a hobby. That was your hobby, that was not a career. But I was like, “damn, that is really what I want to do!”

As the youngest of 6 siblings, that’s what they did. So I have a sister that is a Neurosurgeon, my brother is an Immuno Oncologist – so he is doing cancer research, I have a brother and a sister that is doing Internal Medicine – so then it was my turn and I mean, I guess my second love is just knowing people and understanding behavior and that is why I went into Clinical Psychology. But it never AM: It never really felt right.

CHEF FA: It didn’t! It really didn’t and I am a very empathetic person and so I got my Bachelor’s in Clinical Child Psychology and my sister who is in UCLA – both of my sisters are in UCLA, I went to go visit them and they said, “let’s show you the psych department.” They took me to where the children are and that’s what kind of changed me forever because I knew that I could not work with sick kids every day.

I couldn’t do that and then go home with it! I knew that I would always go home with it! So that day, instead of applying to

grad school, I applied to culinary school.

I had my heart set on CIA because I had read 2 biographies from Grant Achatz and Anthony Bourdain and they both went to CIA and it is supposed to be the Harvard of culinary schools. I thought, hold on, if I get accepted to this school – this 1 culinary school, it’s go to be big right? So, I didn’t apply anywhere else, I just applied there.

AM: One shot!

CHEF FA: Yeah, one shot and I got accepted. So I told my mom, you have to let me do this.

AM: I used to have a teacher who felt that I should be a surgeon because in our labs when we were dissecting various animals, my precision in cutting was something that she loved. I had to explain to her many times that it wasn’t the work that I wanted to do, and that inspired me to find a piece that called back to that to bring it to this set. My mind will continue to run and replay a number of things and I can’t make my mind not work that way.

I don’t know if I could take running a procedure in my head where something went wrong on that level and be ok.

CHEF FA: Yeah, I don’t know how they do it!

AM: So while you waited to hear about your application, you went to 18 countries and traveled for 3 months! What was it like to go to these places and for someone who already had an interesting palette already, how did you retrain that to take on all of these other areas that you had not previously been exposed to?

CHEF FA: So that was the purpose because I didn’t think that I had a palette. I don’t want to say advanced, but I didn’t think that I had a good palette yet. So the first 16 years of my life, I lived in Ethiopia, so I had a very high tolerance for spicy food, but also like very heavily spiced food. Things are very seasoned in Ethiopia so that is my threshold. I came

to the States and my intro into American food became what I ate on campus.

I was like, “what is this flavorless, unseasoned – what is going on?” I swear that at 16, because I started college fulltime at 16, I used to walk around in my purse with Tabasco before Beyoncé said it, I swear to God that I had hot sauce in my bag! Because I was like, this ain’t it for me!

It was just no flavor! It was that and the burritos, the burgers, and I’m in college.

I kept thinking that there had to be an in between – hold on!

Yeah so, that was kind of the purpose behind my trip and I knew that there had to be more food out there. So it was 18 countries and now I’m on my 56th country. But in those 3 months, I did 18 countries and it was just to eat!

AM: That’s insane and amazing!

CHEF FA: It was cool because it’s like the whole 10,000 hours that Malcom Gladwell talks about (Editor’s Note: Malcolm Gladwell is a Canadian journalist, author and public speaker. He is known for his unique perspective on popular culture. He has been a staff writer with The New Yorker since 1996 and has published 7 books. He is also the podcast host of Revisionist History and the co-founder of the podcast company, Pushkin Industries. In his 2008 book Outliers, he states that, “10,000 hours is the magic number of greatness.” This theory means that to be considered elite or truly experienced with a certain craft you would need to practice it for 10,000 hours) it was the exposure of different flavors and textures that I would not have been exposed to if I had not traveled to these different countries. It became my little culinary school!

AM: Did you have a little travel journal and write down things as you navigated these countries?

CHEF FA: Yeah! I was solo too! I went by myself!

AM: Got it! Wow that’s a lot!

So what was it like to attend CIA and what were some of the kitchens that you trained in as you navigated to where you are here?

CHEF FA: So CIA, so I was responsible for my own tuition and that was the deal when I moved from Ethiopia. I did 8 hours of school a day, that’s how long our classes were – 8 hours, but then I would also work as a Teacher’s Assistant for the first 8 hours of my day. So that’s when I got into the 16 hour work day.

AM: Right!

CHEF FA: So, it was actually teaching me the work ethic that I needed honestly at the time, I didn’t know! I didn’t know how many hours people worked at restaurants. I had never worked in a restaurant before and there were no examples around me. So CIA in addition to obviously the culinary fundamentals, it was the first thing that taught me – ok, you can’t be tired. If you’re going to do this, you’re going to have to have the energy for this. I mean, it’s the Harvard of culinary schools and I do think that I got into Noma which was my first job ever – I mean Noma was the best restaurant in the world for 4 years in a row! It’s because I set myself up by going to the CIA! AM: For sure!

CHEF FA: I felt like I was behind because when I was attending the CIA, my classmates were 18 years old and I was 25! I knew that I had to be on the fast track.

Yeah, so it was essentially, a career change for me.

AM: Clearly, it all worked out as I’m sitting here talking with you in your restaurant!

CHEF FA: Yeah, I’m pretty much on a space ship and I’m on it.

AM: So, you were at Noma and I know

that they are closing at the end of this year, but they will be more of a food laboratory and so that’s an interesting evolution with how they will continue their journey. So what are 3 things that you learned in your time of being at that restaurant? I mean when you hear of people who were at that restaurant, it’s no joke and it’s highly prestigious!

at constantly every single day. So I was like, ok cool, this is how it is. If this is how it is, you just adjust to it. You learn how to have tough skin and you move on.

But there is a changing area and I was getting ready to close out from the day and I heard René Redzepi (Danish chef and co-owner of 3-Michelin star Noma in the Christianshavn neighborhood of Copenhagen, Denmark) having a conversation with his leadership team and I guess there was this line cook that was being bullied and he just couldn’t take it anymore and he just left and he wasn’t answering anybody’s calls for 3 weeks.

CHEF FA: I mean, especially with that being my first job ever! I remember when we were in culinary school getting ready to graduate and my classmates were like, we’re going to start off at this restaurant and then work our way up. I was like nah!

I knew that I had to go straight to the top.

They were like, you can’t do that. That’s AM: Oh wow! not how the system is set up. You have to work your way up to Noma and I’m like, CHEF FA: And people were like ok, “cool, that’s what y’all are going to do.” whatever, if he’s gone, he’s gone. That day when I was getting ready to leave, AM: But when you have a vision and you al- I was in the changing area and I heard ready feel like that you’re older than those the conversation that René was having that you have been with, you just can’t go with his leadership team and he was at the same cadence because you have to telling them, “we have to shift the culmake up for lost time. ture. How do you guys not care? What if this guy isn’t even alive right now?

CHEF FA: So the first thing that I learned What is wrong with you?” at Noma is Integrity. Because my thing was that if I want to learn to be the best, AM: That’s what I was wondering!

I have to learn from the best! They were the best restaurant 4 years in a row and I CHEF FA: He was really laying into was like, cool. What is it that makes them them. He said, we have to be better. the best. It’s not always necessarily the So he was like, “cool, you guys are gofood, what I learned there was Integrity ing to go to his apartment, you’re gois so high. Everybody was doing the right ing to find him and make sure that he thing whether someone was looking or is fed.” He was an intern so he wasn’t they weren’t looking. There’s no cutting getting paid, but he was like, “do we corners. If this is how you’re shown how need to pay him?” He wanted to find to do something, you do it. If there is out all of this information. René’s something that is stopping you from do- wife was pregnant at the time and he ing it, you do it. Either way, you always do thought that he was having a son and the right thing. That’s really powerful! So he was like, “if my son told me that he integrity! wanted to work in the kitchen, I would tell him no.” That’s because it is very 10 years ago, the restaurant industry and abusive and we have to shift the culkitchens are set up on this bully system ture and we need to be able to create I would call it. You get called all kinds of a system where people want to come names, you get yelled at, that’s the rela- to work and that they feel appreciated tionship that you have with your Chef. The and cared about. I was like, what is he standard is always excellence and you will talking about? That is not how kitchnever reach that. So you're getting yelled ens run. Don't you just get yelled at

and told that you ain’t shit?

AM: Yeah and you go into the corner and do a cry where no one can see you so you can get back in the game.

CHEF FA: Right? You go to the side, handle it and go right back out!

AM: Right? That’s how it was for me in fashion and that was just how it went!

CHEF FA: Yeah and I thought that it would be like that forever! But that was the first time that I had ever heard anybody talking about changing and shifting the industry! I thought, ok I guess that it could be different. So that sparked the biggest thing in me where it made me say that I run my kitchen with joy. I lead it with joy. I think that that is why we have such a high retention rate here. People want to stay working here.

AM: We have been here for a few hours and I haven’t seen anyone slacking, slinking off or even watching us do a photoshoot and having me interview you. Everyone is just focused!

CHEF FA: Yeah they have a very heavy prep list. They are super focused! They are totally fine! I am really proud of what I have built. It all stems from my Noma days. Build a workplace that people actually want to come to and I learned that from René and have integrity! Always do the right thing!

You leave Noma and prior to Hav & Mar, what are some of the restaurants that you were working at between these 2 periods?

CHEF FA: Right after Noma, I went back to LA because that’s where my family lives and while I was there, I got a call from a Chef here in NYC and he was an Executive Chef at a restaurant called Caviar Russe which is a Michelin-starred restaurant and he called me and he was like, “hey, I need a prep cook." I was like, “damn, starting from the bottom. I just

came from Noma!” But it made sense because there is such a huge gap in my resume because I went from culinary school to the best restaurant in the world and while I was at Noma – you know, that’s the third thing that I learned.

I learned that you determine your own growth in terms of how quickly you grow. Because I went as an intern and interns don’t really get to work the line especially prep, but I was out of the prep kitchen after a month and they put me on the line.

I remember that there was a huge symposium that they do called the MAD Symposium (Editor’s Note: René created the MAD Symposium which is considered the G20 of Food Industry Change) where they bring some of the best culinary minds and René would be on huge pins and needles and he was very anxious to make sure that service went well. Obviously, they had all the interns in the prep kitchen and he came upstairs and he said, “what are you doing here?” I was like, “Chef, this is where I was put.” And he told me that I was going to be working on the line. He put me on the line for one of the most important services that he was about to do. So I said, “got it Chef.” I just put my head down and I did the work.

AM: Inside, you must have been like, argh!

CHEF FA: Oh yeah! I mean, we’re extremely close, but he could be very intimidating. So, we always knew when he was in town because when he is in the kitchen, all you would hear (Chef Fariyal pulls her keys out of her pocket and puts her finger through the keyring and flips the keys over and over through the loop) is those keys and you would say, “Chef’s here.”

So he put me on a station with a Sous Chef from Finland and he was this massive guy! He said, ok you're going to

work this station with him. The Sous Chef was like, “don’t say nothing. All you have to do is shuck these 200 year old clams and that’s it!” I mean, dude, they were the size of my palm. I’m like wow 200 year old clams, but I was like, “yes Chef.” He let me know that no matter how intense it got, all he needed me to do was to stay calm and just shuck these clams. So I said, “yes Chef.” 5mins into service, René comes around the corner and starts screaming at the Sous Chef and asking him why his station was dirty. It was not even dirty. “Why is your station dirty? You know what, stop, everyone come here. Look at how nasty his station is.” He kicks the Sous Chef out of the kitchen and now I am in the station by myself.

AM: Oh no!

CHEF FA: I said, “the Sous Chef told me to shut up and just keep shucking so I’m just going to shut up and keep shucking my clams!” So I learned to stay cool and to stay calm. So nothing gets me out of my zone.

AM: Nope!

CHEF FA: So that is my 3rd thing. You determine your growth because I was the only intern working the line on a shift that René kicked my Sous Chef off his station that I worked at and then it became mine.

That was all because I put my head down and I put in the work.

AM: Oh yeah!

CHEF FA: They would always be in the school and try to recruit kids from the CIA. They have a few restaurants in NYC. AM: Yeah, they had the spot at 53rd & Lex as I used to eat there quite a bit in my early days of living in NYC. That was my place at that time.

CHEF FA: I was never interested in working at a place like Hillstone. I was like, I’m a fine dining girl from CIA – what are you talking about? I’m not trying to make burger and fries! But then I was like, ok, fine dining is not cutting it. I’m literally a starving artist right now and I’m hungry and can’t even feed myself.

I got recruited to Hillstone and I said, let me see what this is about. I went and I remember when I did my stage, I was like hold on, they may not be making the type of food that I am interested in, but the restaurant is run like a fine dining restaurant. So I thought hold on, maybe I can do this. They pay you a 6 figure salary right off the bat and I thought, I can do this and not be broke!

CHEF FA: I was like, this is compromising the type of food that I love making, but it is done to the same standards.

Also, the paycheck is cute and I did the switch from fine dining to Hillstone. I did that for about 5 years.

AM: We also know that you accepted that AM: That’s a long time. job at Caviar Russe.

CHEF FA: Yes so Caviar Russe was the first job after Noma. They called me and I said sure, prep cook is kind of crazy, but sure.

So I came and I moved to NY for that. Fine dining is my love and it’s what I love to do. But 6 months of doing that, making minimum wage and you’re in NYC – I was barely surviving – barely. I was like I don’t know how much longer I can sustain this.

When I was in school, we always used to have job fairs and there would be this restaurant group, Hillstone.

CHEF FA: 5 years, 9 different restaurants, I moved 9 times to different cities, and I became the opener. That’s how I got my experience in opening restaurants. Anytime you are asked to open a restaurant as a Chef, that is a huge compliment because you’re laying the foundation.

AM: Yeah the standard.

CHEF FA: They’re saying that they want

you to instill and to inject your work ethic people that I wanted. So I wasn’t makand the trajectory of the restaurant is all ing any of the changes that I wanted to based on make. I was tired and it was 2020 and I felt that I was done with the industry. I AM: Your brand standard! moved back to Ethiopia. I was like, “I’m done, this is wack and I’m not into it.”

CHEF FA: Yeah so I opened 9 restaurants in 9 different cities with Hillstone.When I Then I get a call from Marcus Samuelswas with them, they had 53 restaurants son. “I was like, what the heck is hapin a number of major cities. It was a $650 pening right now?” He’s like, “Chef, million dollar restaurant. It was 1 owner, it’s taken me quite awhile to track you he did not go public. down.” I was like, “what – what do you mean?“ I was so confused. He tells me AM: Oh wow! about this restaurant. He told me that he was opening a restaurant in ChelCHEF FA: Huge! sea and he wanted it to be run by me.

I wanted to know more. He said that AM: That’s a flex! he wanted to build a sustainable menu and that he wanted it to be led by a CHEF FA: That’s a flex! That is where I woman of color as he felt that he had learned my leadership. That is 100% where I not put any spotlight on women of collearned my leadership style. A lot of Chefs or. say that it is one of the best run restaurant groups in America. Hands down, easily.

So I was in Ethiopia for 6 months. I didn’t know what I was going to do.

So Caviar Russe to Hillstone and then I was I was chilling. I still had my home and like, I’m tired. By that time, I had been in my brother still lives there – I was cool. the industry 8 years and there was never There was no rush. So Marcus called any Black women and even with Hillstone, and he said sustainable menu which I grew really quickly so after 9 months really mattered to me a lot and havthey gave me my own kitchen which was ing it led by women of color. I was like, also very much so on the fast track. Peo- “hold on, so I can make whatever food ple had issues being led by a woman of I want and I can hire whoever I want?” color and they would make it very clear.

He was like, it’s you. It’s your restaurant. You can do what you want! So I AM: Oh yeah. was like, alright cool, I have to come back. Also, it didn’t feel like I was done CHEF FA: Like they would actually verbal- with the industry. ly say I’m not doing that. Why? Because you’re a woman and you’re Black. I would AM: Right, you just needed the right fit. say, “cool, do you take a paycheck from a woman because guess who is writing CHEF FA: So this was my second chance your paychecks?” So if you’re cool with at the industry. Then within a year and that, you’re going to do this task. But that a half, we have had a stellar NY Times was very exhausting. It felt like I was in a review, I’ve gotten my James Beard state of isolation. Because I was far away Nomination, all of this stuff and it’s like from my family, cities and states that I – wait, what? didn’t have friends or family in them. So I was very much so alone and then you go AM: That’s so insane! You must have into work and they make it a point to feel gotten off of the call and just been like even more alone. Even though I was Head – he’s been looking for me? I’m going to Chef, you didn't really have much of a say. be working with this man?

It wasn’t my food. I didn’t get to hire the

CHEF FA: How? I mean – what? You’re looking for me? That don’t make no sense!

It was and it is and he is letting me do my thing. I’m really glad that I came back.

AM: It’s such a great story. I have had the pleasure of interviewing him before and I have also done a fun culinary video with him and seeing him at culinary events and competitions. Love his personality and his focus as well as everything about him is really amazing.

What does it mean to you for him to place you in this position and to have this massive responsibility as well as being able to chart your own path?

CHEF FA: It’s 2 things. There is that whole show that comes along with it. It’s a very public and media facing restaurant.

I wouldn’t have known that I could be a voice for women of color in the culinary industry if he didn’t trust me with this you know? There is only 6% of women of color that are Executive Chefs which no wonder that we feel so lonely. I do know some women of color that are Executive Chefs, but they say that they don’t have to talk about it all the time. They feel that the more that you focus on race and all of that stuff, you’re taking away from your craft. But I’m like, people are making it a point to focus on it anyway.

AM: Exactly!

CHEF FA: Right, so why don’t you talk your shit?

AM: It’s intertwined!

CHEF FA: It is!

AM: You can’t do one without the other.

CHEF FA: People don’t want to separate it so I will talk about it. People immediately are only focused on the food. I am going to talk about it and he gave me the voice which I think really helps. Because now, so

many women of color reach out to me and say, “Chef this is so inspiring. I almost gave up on the industry.”

But the other thing is that Marcus is the first and the only person to ever tell me this. When we first started opening the restaurant he could tell because I had never really worked for a restaurant where I was in charge that was this front facing.

He started talking about that we would get reviewed in the first couple of months and I was like woah, “I have never had to deal with this.” I wasn’t sure if I could do it and he was the first person to ever tell me, “Chef, you’re here because you deserve to be. You know that right?” I’ll never forget those words. I’m like, “no actually. No one has ever said that to me. Not a single person has told me that you’re here because you deserve to be.” He told me that I worry about that way too much and that he brought me here because I made great food and I tell a great story. So he told me that, ”whoever walks through that door, if they don’t see you, that’s not your problem. You’re here because you deserve to be.” And that kind of felt like the shackles that I had the first 8 years of my career –“ AM: Broke.

CHEF FA: Yeah, it unlocked it. I was like, cool. I don’t have to prove myself to anyone. I’m here because I deserve to be. You know, you don’t see white men prove why they are there.

AM: No you don’t.

CHEF FA: Right, everyone just knows that that is what it is. They make the food, people see that is the chef and there isn’t anything else that has to be said or debated.

So he gave that to me. He gave me the belief and the understanding that I am here because I deserve to be. He gave me that voice so it’s been very impactful. It’s the first time and I always tell my siblings that their job is important because they are literally saving lives. My job is not important and that is what I have been saying for the

last 8 years, but now like I have been doing this for 12 years and it’s the first time that I have felt that what I do is important. I’m changing an entire industry in terms of how you can run a restaurant and also many people see that you need to bring more women of color into your restaurant.

AM: There are a lot of people out there in your space telling a story, but you need to also be out on platforms sharing how you’re rocking things too. To hear as you said that it’s less than 6%.

What can you tell us about this space, the ambiance, the design, and what can diners expect when they come here? I love how decadent it is when you look in. But there is a relaxing element to the space as well as whimsical with the Black mermaids which I love!

CHEF FA: Yeah! Well that’s all Derrick Adams! So when Marcus commissioned Derrick Adams to do the artwork here, he told him it was going to be a seafood restaurant and that it would be led by women of color. So immediately, Derrick Adams was like Black mermaids. He titled it, We Are From the Water Too. AM: I love that!

the way that the fixtures are floating.

There are sections and yet everything is still together. It’s mind trippy! A little bit like Salvador Dalí (Editor’s Note: A Spanish surrealist artist renowned for his technical skill, precise draftsmanship, and his striking images. Major themes in his work included dreams, stretching and mixing realities, as well as the subconscious.)

AM: There’s just a warmth.

CHEF FA: And you know, he wanted it to be an open kitchen obviously. So I always stand in the pass (Editor’s Note: This is where plates go for a final garnish or inspection before they’re sent to the dining room. It’s also where components of a dish that are prepped at different stations meet to be plated together,) so I am the first person that people see. If we’re going to have a restaurant led by a woman of color, we’re not going to hide her. We’re going to make sure that people know that she is at the helm of it all. So I take my position right there and we have guests that walk up. Sometimes people are like, “can we meet the Chef?”

AM: It’s like, hello!

CHEF FA: Haha yes, hello! Were you expecting someone or something different?

CHEF FA: We Are From the Water Too! So Black mermaids. So Marcus always says, “when you lose the message of Hav, look at the mermaids.” Like, they will always bring you back to what our message is at Hav. Visually and aesthetically, the architects name is Zébulon Perron (Red Bull Music Academy, Broccolini Condo Store, Pancho) and he’s won awards for creating this space and he's actually amazing.

AM: Sometimes they are!

But I love how it looks simple, right?

Which is why you can feel so relaxed and it doesn’t feel intimidating where you feel that you have to be buttoned up. But then you get into the details and it’s like woah, hold on!

AM: Really?

AM: It’s very Matrix-y in some ways with

CHEF FA: Well most of the time they are!

We get so many people that come up! Little girls and they’re like, “I want to be a chef!” This space! When I first walked in, there was nothing! It was rubble – a pile of rubble! I was like, “I don’t know what y’all see!” They did it just like that – 2 months!

CHEF FA: Yeah!

AM: Wow! CHEF FA: I love it here. I spend 80 hours in this building so -

AM: You know it very well!

CHEF FA: It’s not a bad place to spend 80 hours.

AM: What is the meaning behind the name?

CHEF FA: So Marcus is both Ethiopian Swedish. Hav is Swedish for ocean and Mar is the Ethiopian word for honey. So we are from the Sweet Waters which is how he describes it. But, it’s to pay homage to both his Swedish and Ethiopian roots.

AM: So what would you say the cuisine is and what are the ingredients and the flavors that are indicative of it?

CHEF FA: So when we were first talking about how we could make a sustainable menu, we kept coming back to seafood.

Initially, he wanted to do a vegan restaurant.

AM: Part of me thought that this would have been a vegan restaurant.

CHEF FA: Right because when you talk about sustainability, that tends to be the best route to go. But then we were like, gosh, it’s really hard to tell our story through just plants. So we landed at seafood. I like to describe it as seafood.

When we first opened it was, seafood told through the lens of the African Diaspora because it was very heavily influenced by African ingredients. I’m Ethiopian born and raised so a lot of Ethiopian influence, but I did a lot of West African ingredients too. Then we evolved because I have a Sous Chef from the Philippines and a Sous Chef from Puerto Rico.

PF: Oooo AM: Yeah, both of us just said ooo at the same time!

CHEF FA: Yeah as the Executive Chef, the menu is mine. One day, I was feeling under the weather and my Filipino Sous Chef made me a traditional Filipino soup called

Sinigang. I was in the pass and she saw me struggling as I was saying fire for the dishes. She said, “Chef, I made this for you.” I was like what is this and why is this not on our menu? She explained that it was from the Philippines and that they have a traditional soup made with fish. I was like, “you know we have a seafood restaurant?"

Then I was like, hold on, I think that we should start bringing in their voices to the menu too. I don’t have to gatekeep this.

So then we started incorporating their dishes and then I think that that’s when Pete Wells (Editor’s Note: Pete Wells was the restaurant critic at The New York Times from 2011 – August 2024) came in to do the review and I was like, oh my God, we don’t really have an identity besides the fact that we are a seafood restaurant.

He was like, “Chef Fariyal uses her global influence –.“ I was like, that’s who we are - we are a seafood restaurant. Some people will come in and say this is not African and I’m like we’re a seafood restaurant with a global influence. That’s it and now it has all of their global identities.

We have Puerto Rican flavors, we have Middle Eastern flavors, Filipino flavors – we have everything!

AM: That’s amazing.

CHEF FA: But the vessel is seafood. The seafood tells our story in terms of sustainability. It’s what keeps me up at night.

So when I was designing the menu and we were creating these dishes, we need to use as much of the ingredient as possible. I want very little waste. So the thing about restaurants is that we are one of the highest contributors of the Climate Crisis because we produce so much food waste and that ends up in landfills and I’m like how can we avoid all the waste that we produce here ending up in landfills? So it’s about using as much of the ingredient as possible.

So we are getting really creative so I have something called Ash Oil. So I was like, can

we do anything with all of these scraps with the skins of scallions, onion skins, scallion tops that we throw away, garlic, and all of that stuff. Things that you would throw away and I thought that there has to be flavor in here! So we just put it in the Hearth oven which goes up to 800° and it gives it a nice char and then I blended it into a salt and then I mix that with oil so it has this super...

CHEF FA: Yeah! They do all of that and they make Biochar by using our compost and then they donate the Biochar to farmers and it helps them increase their yield.

So farmers are getting better yield while making sure that we’re not increasing the output of Carbon Dioxide to the air. They also donate it to parks and it goes to Governors Island. So they do all of these wonderful things with our compost.

AM: Smoky

AM: Wow!

CHEF FA: Yes smoky flavor! So I was like, hold on this is edible and it gives this whole other dimension to dishes. So I was like, alright cool lets get really creative like that. Let’s use parts of ingredients that normally get thrown away. So that was Step 1.

CHEF FA: And then the second company, they’re called Billion Oyster Project.

Step 2 was how do I make sure that – obviously you can’t use 100% of everything.

AM: Right.

CHEF FA: How do I make sure that this doesn’t end up in landfills? So I did some research and found 2 different organizations one is called Afterlife. They come and pick up our compost every day. They grow mushrooms with our compost.

AM: Oh wow!

CHEF FA: I built a dish around these mushrooms so it’s like a full 360 moment. But then, the most important thing is that after they are done growing these mushrooms they take the substrate which is the compost and they turn it into soil and they create something called Biochar. So Biochar is soil, but it has the ability to sink carbon for a 1,000 years.

AM: Wow so they are a Circular Farm.

CHEF FA: Right, so I was like hold on, this is really fly! So all of our compost goes to them. I work with them a lot and they are doing a lot of really amazing things.

AM: And they are based here in the city?

AM: That’s the host of the dinner we’re going to on Thursday at Governors Island (Editor’s Note: You can read the story about this dinner from Outstanding in the Field in this issue here) CHEF FA: No way!

AM: Yeah Le Jardinier is the culinary portion and we’re very excited.

CHEF FA: Ok, that makes sense!

They are my second partner. So what they do is they collect oysters from restaurants and they are basically reconstituting the oyster population in the Hudson and all of the rivers here. What that does is it gives us a good filtration system. So they take our oysters because I’m like, let’s not get lazy with it. Technically, you could throw everything into a compost, but I’m like are there things that we can separate within the compost that makes better use? So since we have been open, Billion Oyster Project has been in the loop.

That is the most important thing to me.

We can get all of the best accolades in the world. But the thing is, If you are contributing to a worse planet, what are you really doing?

AM: We have to do something and to keep researching for new innovations.

CHEF FA: Exactly!

AM: Wow! CHEF FA: I like talking about it because for example, Afterlife they have 20 restaurants that they have partnered with in NYC. Do you know how many restaurants there are in NYC? That’s wild that there are only 20 restaurants that participate!

I eventually want to end up in policy. I do work with Save the Children. I do a lot of advocacy work and I eventually want to end up there. But for now, if you can implement the stuff while you’re on the ground, that’s a great place to start.

chi Ceviche and there is a dish called the Swediopian. So it is something that we have had since the beginning. Swediopian is our play on words where it’s Swedish and Ethiopian. So way before this restaurant opened, Marcus and I did an event for Pepsi and it was around the Super Bowl and he wanted a dish that represented both his Ethiopian and Swedish roots and he said to play around with the cured salmon. So I cured it using Swedish techniques, but then I used berbere which is an Ethiopian spice so it’s a twice cured salmon.

AM: I can see you doing Food Advocacy work as Tom Colicchio and Todd English, both of them are doing what they can and making their voices heard.

AM: Oh wow so it’s punchy.

CHEF FA: It’s important! Listen, I am a mushroom fiend! They are very tasty.

AM: Oh we will, we want to be able to try that.

AM: In looking at the menu, the flow of it is really great! What are 3 dishes from your Raw & Cured that you would suggest for those coming in?

CHEF FA: So those three from the Raw & Cured are great!

CHEF FA: Raw & Cured, so I am a little biased with my Tuna Tartare.

AM: I love a Tuna Tartare moment.

CHEF FA: It’s so good! Tuna Tartare is a must. Hamachi has been there since we have opened. It’s a ceviche that I use called the Black Ceviche which is non-traditional and I use the Ashe Oil in there. It’s very acidic, but that Ash Oil gives it that other dimension of what I was talking about when I was saying smoky. That’s not very traditional for a ceviche. I can never get rid of that. It will be on the menu forever.

There are just some things – I mean we are a seasonal menu, but there are just some things that’s just like, there will be an uproar if we take that off the menu.

AM: People will be like, wait, is it even a restaurant if I can’t get this here? Forks raised in the air – where is it?

CHEF FA: For real – picketing! The Hama-

CHEF FA: Yeah very actually. You guys need to come in and eat. Seriously.

AM: What are 3 Small Plates that you suggest that we should enjoy?

CHEF FA: Small Plates, we do a beautiful Scallop here.

AM: I love a Scallop.

CHEF FA: Yes, we have our Fall Menu coming in 3 weeks and so the format will change again.

Yes and the Salad is a big hit too! We always bring that in every Summer. I have this formula that I use. For this particular Salad I do a purée and it’s about what ingredient is at its best during the season?

So for the Summer Salad, I do a corn purée then Heirloom tomatoes because you know and then I do a compressed watermelon.

AM: Wow! CHEF FA: What could be more Summer than that? So I always say get the Summer Salad and the Scallops – those are my 2

favorites.

What is Happy Hour like here?

CHEF FA: Happy Hour is from 5-7pm. We have a separate menu that we do and our General Manager Tia, a woman of color whose Jamaican, she’s a Somm and she does the Beverage Program here.

AM: Wow! CHEF FA: So she wears many hats! So she makes awesome cocktails. We work in tandem and she takes ingredients from the kitchen that we are processed and done with and instead of throwing it away and making waste, she makes cocktails with it.

CHEF FA: So one thing that I love patting myself on the back for is because when you start getting to this whole thing – James Beard, Michelin, and all of that stuff – people equate how difficult it is to get into a restaurant with how successful that restaurant is. I always tell people – it’s not a competition, but when you look at and line up all of the restaurants, I have 140 seats. We are open 7 days a week and a lot of these restaurants are not open 7 days a week. They’re not and in this post COVID climate, it’s very challenging to have enough staff to be open and operating 7 days a week and that’s a really huge deal.

AM: Yup!

AM: Oh that’s smart and the sustainability continues.

CHEF FA: And most of the restaurants, I mean this is a very big operation in terms of seats.

So that means some of your cocktails are even a bit savory as well?

AM: When I walked in, I thought, they’re not playing.

CHEF FA: Yup the Hav & Martini – so I make pickled red onions that I use as a garnish and I put beets in it to make that beautiful pink color. So when we're done pickling it, we used to toss out the juice. But she uses it in her Hav & Martini.

CHEF FA: Yeah so 140 seats, 7 days a week.

I’m like, you guys don’t understand – like when you guys are like who is the best chef? Look at the operation also, you know what I mean? I could run a 12 seat restaurant that’s open 4 days a week. I could run that very easily. So it already is doing the most because we are open 7 days a week in this restaurant. But Marcus does have pipe dreams of being open for lunch and I’m like, “Chef, where are these people? Where is the staff that I’m supposed to find?” I would say that that is the biggest challenge of being open for more service – it’s just not the same. The pool of people to hire is not the same at all.

AM: I like that!

CHEF FA: Yeah it’s this beautiful pink hued beverage. She has this really beautiful way of explaining it because I don’t drink alcohol and I’m Muslim and I have never been in that world.

The way that she explains it she’s like this cocktail uses onions and this is why. I’m like, girl I don’t know, but it sounds good!

AM: It’s smart because there are a lot of studios in this area CHEF FA: Art studios.

AM: So you’re open for dinner every night.

Do you ever foresee a lunch service? What was the decision behind this?

AM: So speaking to that, what is an average day like?

CHEF FA: So the operating hours is that we are open from 5-10pm.

So there are 2 shifts. The AM team gets here at 8am. They are here from 8-4pm.

They prep the food that all the guests are going to eat. So our rule is, “today’s food,

for today’s guests.” So everything is made fresh inhouse every day. There is no rolling over. I have a Sous Chef, I have a Pastry Chef, 2 Prep Cooks, and a Dishwasher.

AM: Wow. CHEF FA: So that’s who’s here from 8 – 4pm.

Then at 3pm, my line team gets here. So they are the ones that cook the food. So there is an hour overlap between the 2 of them. But they will be here from 3 – 11pm.

So there is the prep team and the service team.

AM: Oh wow.

CHEF FA: I have to kind of be here for both.

So I get here between 12-2 and then I stay here until the last table leaves.

AM: So on your admin day, is that when you are touching base with the group?

CHEF FA: So with the group, we have weekly meetings every Wed. So we have our meetings with our Director of Operations. The only reason why she is here today is because our General Manager is in Chicago. But we have a meeting with her, our CEO, and our CFO every Wed. about our P&L. So I have to know every single penny that comes into this building and every single penny that leaves this building. So I always give them a presentation every single Wed. This is where we’re at, this is the goal, this is what my food cost is, this is what my labor cost is, and this is our bottom line. It’s every Wed. and I have to be prepared to talk about our numbers in and out.

But when I say admin stuff, it’s like every Mon. we do payroll. Bit every day, I process invoices. So there is always something. Or there is scheduling I do that every week.

AM: You are a woman of many hats.

CHEF FA: It never ends.

CHEF FA: It never ends.

AM: So obviously we were talking about the Met Gala earlier during your shoot.

You looked phenomenal on the red carpet. What did it mean to you to be part of that event in addition to obviously doing the menu itself? Just being in that apex of fashion.

CHEF FA: So in the moment, I obviously didn’t grasp how big it was!

Somehow in the end it looks like I’m a fashion forward person ...

That was important for me 1 – it was kind of my debut. We had done so many shoots with Vogue and a lot of stuff and it was like, Chef Fariyal, Chef Fariyal. I was always cooking behind the scenes and now it was like, people know me as a chef now.

It was cool and that’s what kind of catapulted the whole TV and media. Because that is when I got a call from the President of Food Network. They were like, hold on, who are you and why are you not on TV? I was like what do you mean because I’m a Chef? What do you mean TV? But that is what catapulted it all. It was that Met Gala, that red carpet.

AM: You were on a lot of the main pages of a number of international editions of Vogue as well as the one here. It was like Lady Gaga what? I remember thinking wow and she’s a Chef on that red carpet – wow. It’s like that’s huge because I thought that she would be in the kitchen.

CHEF FA: I thought that I was going to cook, but no!

AM: What does it mean to your brand because you are doing Chopped as a judge or you’re on Alex vs. America as a judge, or you’re on your Roku show, Celebrity Family Food Battle, and you have done different kinds of things. What does that mean to you when you look at that particular component. Because it feels like being a Chef now – although you don’t have to do this – it has become elevated where you have to

have these other touch points that includes TV. CHEF FA: So it kind of goes hand-in-hand.

One of the reasons that the restaurant has been successful is that obviously we’re blessed to have Marcus and his brand behind it and now it’s 50/50. Just as many people walk into the building to meet me as they do asking for Marcus and it’s because I do so many things and when they introduce me on TV they say, that is the Executive Chef from Hav & Mar. So it really helps and my brand is very closely tied to Hav & Mar. So we keep those butts in these seats.

AM: You’re rocking those 7 nights!

CHEF FA: Yeah!

AM: And being a finalist for James Beard.

What does that mean to you?

CHEF FA: Oh my gosh, that was never – to me, it was one of those things like James Beard wasn’t even a North Star for me. It wasn’t something that I thought would ever be in my world or something that I could even attain. Then when I moved to Hav & Mar and we opened this restaurant, Marcus asked me what some of my goals were.

I was like, James Beard and he said, “oh, ok.” I was like, “what you mean?”

AM: And he was like what part did you not get? The O or the K? CHEF FA: I want to be nominated for a James Beard. The other thing was Food & Wine Best Chef. I wanted to be in that category too. And he made me write a list and he said that these were all things that we could work towards. I didn’t think that it would come so fast within my first year of opening the restaurant.

So when I got my nomination for James Beard, I was on set at Chopped and the list came out. It was like right between takes and my phone because I always have it

under my leg, it was going off. I was like is the restaurant on fire? What is going on? So I kind of snuck a look and I was like what? James Beard – whatever. And then in between, I read the first text and it was like, congratulations you are a nominated and I was like, what are they talking about?

So I was with my co-judges and I was like, Tiffany, I just got nominated for a James Beard and everyone was like what that’s so cool! Then it was like, “and action!”

So literally this is happening in between takes and obviously everyone on set knew how big of a deal this was and what made it really special was that at some point, somebody went out and got flowers and a card. They made the entire team come out on set – every single person that works on Chopped came to give me flowers.

They announced it and said Chef Fariyal is a James Beard nominated Chef! It was very emotional.

AM: That is very cool!

CHEF FA: It was really emotional and how cool is that moment? I’m on the set of Chopped, we’re their celebrating a James Beard nomination and then of course, everyone was like wow just to be nominated is really important and a lot of people don’t even make it to the finals. The people were making sure that I didn’t get my hopes up. But sure enough, I made that shortlist too! It was like what? This is insane. So now, we’re really pulling up. We’re pulling up to the James Beard Awards – this is amazing. I thought that up until that moment that it was just the nomination that mattered to me.

But then, I am in the first category. I sat down, there was a quick presentation.

First award of the night is the Emerging Chef Category. I had this super powerful and emotional speech written. I had envisioned it, I was going to go up there and Marcus had given me a pep talk and said that not that many people get it on their first nomination. So if they don't say your

name, just try to find it within you to not be disappointed. Because the fact that you made it this far is insane.

AM: Yeah, it’s huge!

CHEF FA: Right so it’s my first nomination. I just remember that they didn’t say my name. I was like woah, I want that.

But I didn’t know that I wanted to win. I thought – I mean my goal that I had written down was – I wanted to be nominated. But when they didn’t say my name, it was a 2 second thing where I said, I do want to win. Next year. Then afterwards, the President of James Beard came up to me and everyone was coming up to me and everyone was shocked. They thought that I really had this one. But they told me, you know you’re going to be here many, many, many more times.

AM: Exactly! And the dress you wore was amazing!

CHEF FA: That was like full on from my tribe! Because I did a little bit of it for Met Gala with the headband. But then I wore the full attire this time. That was part of the speech too! I was like gosh, I have to wear it every year now?

AM: Well, you set a little precedent for yourself.

CHEF FA: I did! But that was really important you know because I AM: Well representation!

CHEF FA: That’s the thing! I represent 4 voices in America – I’m Black, I’m a woman, I’m Muslim, and I’m an immigrant. 4 of the most underrepresented voices and I think about that every day. I just can’t carry myself like that – this stuff matters, you know what I mean? People are paying attention to me and I have to be very careful about how I speak, what I say, and it’s not all fun and games.

The reason why I was disappointed that I didn’t get it is because we talk about so

much about how this is – I always talk about how we need to give women of color more opportunities in the kitchen. So when I got the nomination, it wasn’t just me, I was making a case and a point for why more people of color should be nominated in these things. Then when I didn’t win I was like, gosh, did I let everybody down? I don't know.

AM: No, not at all.

CHEF FA: I got us in the room.

AM: You got in the room and like you said, you will have many more opportunities.

Do you envision having your own cookbook? I know that you had a recipe that was included in a cookbook.

CHEF FA: They are on my case every day!

AM: Haha I can imagine.

It’s definitely in the pipeline. It’s just a matter of me finding the time.

AM: Last year, we had the pleasure of covering the Food Network Wine Food Festival and this year, you are going to be participating. How excited are you to be part of it, is this your first time?

CHEF FA: This is my first time!

Well I’m doing AM: I know that you have a sit down dinner that you’re doing right?

CHEF FA: It’s a Hav & Mar X The Musket Room Brunch with the Chefs from The Musket Room. So that’s Mary Attea and Camari Mick. How much more aligned can we get? Like Camari is also killing it in the game! So we got on the phone and we came up with the menu in like 3 seconds and we knew that this was going to be so fun. But I think that that will be so powerful. That should be fun so I’m excited.

I’m also doing the Blue Moon Burger

Bash: Champions vs. Challengers presented by Pat LaFrieda and hosted by Rachael Ray. That is going to be fun, a little burger competition.

AM: We loved the spread of coverage and the fact that you could to eat a number of amazing dishes, connect with people we have covered as well as to hang out with the food community, it’s a good time.

I love that we’re living in a time right now where people are understanding more and want to get a better awareness of the restaurant industry. That’s whether you’re watching Chopped, Top Chef, or The Bear.

CHEF FA: Oh yeah .

AM: I love The Bear!

On your IG, you’ve been talking about the industry, explaining terms, and giving people an inside scoop. Why do you also enjoy sharing this aspect so that people are able to know more about you, but also the industry?

CHEF FA: It was kind of a natural progression from people developing an interest from watching these programs. There are all these Food Network shows, but it’s not an insight into how restaurants are.

I think it was The Bear that started this whole thing. People would start using kitchen terms and be like, “how does the pass work?” and I was like what? How did you know about the pass? Where did you AM: Carmy said it!

CHEF FA: Exactly, Carmy said it. Oh my gosh! But I am glad that if they’re going to take any information from a show, it’s The Bear because it’s 1000% accurate. Now obviously, there are some Hollywood liberties that they take so that it makes it more dramatic or whatever. But it is a very accurate representation of how restaurants are. So, it came from people being so interested and asking questions. Then on

my end too, it’s like it was such a huge shift when the industry was shut down during the pandemic and then opening back up. I was like, people are going to be nice. Right? Because we’re all struggling collectively as humanity.

No, we would get people that were so mean to our servers and just being super mean, just like – beyond. So I thought, well maybe if you give people insight into how tough that it actually is to get the food to your table, you’d be more grateful for this experience.

AM: Tell me about Take Care of Home, why you created it, and what does it do?

CHEF FA: So it’s a non-profit that I started with my friends from Ethiopia. Education has always been at the forefront of my philanthropy work because my mom was set in an arranged marriage when she was 16. So she had to drop out of school in the 8th grade and she was married and started having kids at 16 and her only regret in life was that she didn’t finish school. She stressed that with us. She put all 6 of us thorough private school. It was really important to her. So it became important to me. In Ethiopia, there is a huge gap where in the capitol city, there are a number of schools. But in rural parts of the country, there aren’t actually that many schools because the government only has the funds to subsidize teacher’s salaries, but there are no physical structures because no one has the money to build these infrastructures. So on paper, the schools exist, but no one is going. You’re learning under a shed and under crazy circumstances.

So we were like if this is what is going on and all they need is funding to build the schools, why don’t we do that? So we created Take Care of Home just by the first year was just asking our friends. We were like, we could build a school with $20,000 US or $60,000 US depending on the size of the school. The first year we raised money just by asking our friends. Then it becamea formal thing. We became a non-profit, and we spent an entire year

raising money and we just built our 9th school.

AM: Wow! CHEF FA: We’ve been open for 7 years. We have also expanded our initiatives as well.

The first school that we completed, we always go back and visit. We noticed that it was mostly boys that were attending school, but not girls. So when we started digging into that, we learned that in that part of the country, girls don’t really get to go to school because they have house things that they have to do. Especially, when it comes to getting water. None of these homes have direct access to water so the girls have to go to the river and it’s not always close or nearby. So they can’t go to school. So I said, what if we fix that problem?

So we started a second initiative where we build water pipe lines to the homes.

We started doing that and that freed the girls to start going to school. So we are learning as we go. We’re adding more initiatives in addition to building schools.

AM: 9 is huge!

CHEF FA: 9 schools and I’m very proud of it!

AM: Are there any upcoming projects that we should know about that are on your radar that you are comfortable in sharing with us?

CHEF FA: Not really – obviously you know that there are always talks like TV shows.

AM: How do you take time for yourself when you’re not doing all of the things at the restaurant or are on set for TV? How do you reset especially with the amount of hours you have for work?

CHEF FA: So my reset is if I do take 2 days off like a human being, and I am doing this next week, after I get off of work here, I go straight to the airport, hop on a redeye, to go be with my family for 36 hours

and then come right back. So I usually catch the red eye coming back and I come here straight to work. I’m usually suitcase out and suitcase in. So my family is my reset.

AM: What do you want your legacy to be?

CHEF FA: See that’s an Oprah style question?

AM: Yes, she was my very first interview when I was 12.

CHEF FA: No way. But it makes sense. I’m not surprised!

Ok, what I want my legacy to be is the Chef that changed the culture.

AM: Yeah!

CHEF FA: Anybody could make good food honestly. I could give anybody the recipe and they could carry it out. But to make people feel seen and that they deserve to be here the same way that Marcus made me feel that I deserved to be here regardless of your race, gender, ethnicity, sexual orientation – none of that stuff matters when you’re making food. None of that stuff matters at all! But we have not created that yet and I think that that is what I have done with these guys. But I want it to go beyond these 4 walls. This should be how restaurants are run.

AM: 100% CHEF FA: I’ve had these conversations with Chefs and they’re like, nope – it would never work. Like, if you want to make this kind of food, this is how you have to run the kitchens. Ok, but then why am I able to make it work here? It’s happening here now. @cheffariyalabdul @havandmar INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Dru Coppin/ Felicia Graham Beauty Team | HAIR STYLIST Lea DeLoy | @pvfarkas @shes.kimmie @drewbydru @feliciagrahambeautyteam @hairbyleadeloy INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | CREDITS NIGHT OUT LOOK FRONT COVER + PG 16, 34 - 43, + 62 | NORMA KAMALI Super OS BF NK Shirt/Body/True Navy + Shirred Mini Skirt/True Navy | LAGOS Long Superfine Diamond Drop Earrings | MIGNON FAGET Banana Leaf Cuff | GOLD STORIES Rani Cuff Ring with Sapphire + Rani Cuff Ring | WFH LOOK BACK COVER + PG 18, 21 | SCOTCH & SODA Printed Maxi Cotton Voile Dress | PONO BY JOAN GOODMAN Evelyn Necklace Starlight | LAGOS Blue Ceramic Stainless Smart Caviar Watch, 18K Gold and Blue Ceramic Hoop Earrings, Small Ceramic Dynamic Stacking Ring, Ceramic Beaded Bracelet 9mm + Caviar Skull Bracelet 9mm | OUT & ABOUT LOOK I PG 22, 25 | TOMMY HILFIGER The Letterman Cardigan | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | PARKER THATCH Cross Your Heart Sling - Leather Butterscotch + Adjustable Crossbody Strap Modernist | OUT + ABOUT LOOK II PG 26, 29 | SCOTCH AND SODA Shoet Trucker Jacket in Multi Color Stripe + Relaxed Fit Cotton Linen Chino Joggers | LNA CLOTHING Essential Cotton Kaden V Neck | AIR AN ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle |

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Over the past few weeks, we have enjoyed watching the Summer Games. We had the pleasure of sitting down the day after with Grant Holloway 2X Team USA Track & Field Olympian (G1, S1) who runs the 100M Hurdles after his Gold Medal winning race!

We wanted to know more about what he loves about this particular sport, how he trains, what it meant to be on Team USA and to compete at Paris 2024, partnering with P&G during the games and his collaboration with David Perry Jewelry.

something called Jog & Stride. You’re literally on a track, it’s 400m. You have 2 turns and 2 straights. So I would jog the turns and walk the straights for about a mile which is 4 laps.

ATHLEISURE MAG: When did you realize that you loved Track & Field?

Then I also did something called a Rest Day. It’s where you step away from Track & Field and you turn the switch off. It allows you to actually get away from it. I think that when we’re always on go for Hurdling and not even just on Hurdling, but for anything in general – you don’t really get the full benefit.

So when you are able to step away and to recharge, and to come back to it, I think that you have better results.

GRANT HOLLOWAY: I realized that I loved Track & Field probably around my Sophomore year in college around 2018. I really started developing a love/hate relationship with the sport. I could go out to practice and I could actually see what I was doing and how that was transferring onto track. I think it was 2018 when I started realizing that I was loving the sport.

AM: Everyone has their specialty and yours is the 110m Hurdles, what is that you love about doing this?

GH: The 100M Hurdles is a sexy event, you know? You have to be as fast as the fastest man in the world, but you also have to be as athletic as a Long Jumper and I think that when you add those 2 things together, that’s what makes a Hurdler so special. I’ve really enjoyed doing the hurdles obviously and everybody says that I am a Sprinter that Hurdles so I like to take that as a compliment because I could Sprint, but I choose the Hurdles.

AM: What’s an average week like training for this and what are 3 workouts that we should think about including into all of our routines?

GH: Throughout the week, it kind of depends on the phase! Obviously, we’re at the Olympic Games so it was a lot of resting and recovery throughout the week.

3 workouts that I did while I was here was

Another workout I did was over 7 hurdles and just kind of getting into that race model. I don’t advise anybody to do that unless you’re an actual professional Hurdler. But that is another one that I did!

AM: I love watching races that include Hurdles and we have memories of gym class where we had such anxiety when it came to having to do them in our sessions. What are 3 tips that you have in maintaining your speed while jumping hurdles?

GH: Maintaining speed is definitely the key component when it comes to hurdling so that is something that I still struggle with to this day. If you just kind of do Rhythm Runs – you start at the 100m and you run all the way down to the finish line, you want to be able to keep the same rhythm from when you started the race to the end of the race. So I think that that is something that you can do as a Hurdler. You have to have some kind of rhythm so once you do that a couple of times, add the hurdles in and just put them on the regular marks and then honestly, just do dry runs on the event. Not going too fast and yet not going too slow at the same time. It’s about doing it so that you feel the rhythm of the race and you know what it feels like. Obviously,

towards the end, you want to be able to finish. Anything that comes to endurance – if you have to run a mile or do anything to get it under your belt, you have to do it so that you have that endurance to be able to sprint 110M! AM: What did it mean to you to be on Team USA for the Paris 2024 Summer Games?

inexperienced in the event and I didn’t exactly understand what the event took to be a true Champion. I have done it once, but I didn’t do it multiple times.

To be an Olympic Champion now and to run a sub 13 performance and to tie one of my mentors and greats, Allen Johnson (G1) in this event, I think that it is always a true humbling feeling.

GH: It meant the world to me to be on Team USA. It’s the hardest team to make out of all of the teams and all of the countries here. Team USA is definitely the hardest one. So, I just wanted to really take pride as the #1 Hurdler not only in the US, but in the world. I just wanted to show everybody how hard it is and it’s not every day that you can have a Hurdler come out to be a US Champ as well as you know, an Olympic Champ! So for me, I think that that is the true meaning of being a Champion. I’m looking forward to just be able to continue to do that.

AM: Do you have any routines that you do ahead of your event to get energized?

AM: What’s it like being in the Olympic Village?

AM: Besides winning Gold, what did you love about being at these games?

GH: Being in the Olympic Village, it’s nice!

Obviously, there are so many amenities that you can use! P&G has a Salon where everybody can go in and look their best for Game Day. I think that that is always a huge tip to somebody’s success. They always say that when you look good, you feel good and when you feel good, you run good! And when you run good, they pay good as Deion Sanders says! I just think that It’s always cool and that’s the best thing about The Village, that you can go somewhere, and you can be able to look your best before a run and the biggest moment in your life!

GH: Being at these Games, it was great! To be in the Olympic Village, I think that it’s really cool to see other athletes from other countries and different backgrounds. Not just Team USA being in one corner, but you see Great Britain, you see Nigeria, you see Botswana – you see all of the different cultures mingling together. I think that that is always a really cool experience.

Especially when you get to trade pins.

To be able to trade USA pins and to get something in return, you’re able to show your family that you have this pin from this country and you never know who you may run into – a friend, relative and you can give them that pin and say that you were thinking about them in this moment.

AM: You received the Silver medal in the Summer Games at Tokyo 2020 and we had the pleasure to see you at the Summer Games of Paris 2024. What does it mean to you to be a 2X Olympian and to win Gold?

GH: Yeah, to be a 2X Olympian and to win Gold this time, means the world to me! 3 years ago, I was a little bit immature and

GH: Before the meets, it’s just a lot of preparation. It’s just like before you make dinner, you have to prepare the food regardless of whether you’re making tacos or spaghetti. You have to be able to prep the food, so that’s the same thing that I do as a Hurdler.

I always try to prep my body, give it the good treatment, get a good night’s rest, and then do everything that I need to do in order to succeed the next day.

AM: Will you be at Closing Ceremonies?

GH: Closing Ceremonies is definitely on the ballot just to say that I did it. I did the Opening Ceremonies and it was

long, but one thing about me is that I want to be able to say that I did exactly what I wanted to do and even if I don’t do it in LA 2028 or ever again, I can tell my friends and family that I was able to do it an Opening and Closing Ceremony at least once!

from air fresheners to toiletry items.

All in all, P&G does a great job of just really preparing us for Game Day. They know that it takes a lot off the track essentially to get ready.

AM: You’re know as an athlete that AM: Do you have anything coming up that rocks his drip with some phenomenal you would like to share with us that we pieces with David Perry Jewelry and can keep an eye out for? you have your Grant Holloway Collection with this brand which has been GH: What’s next for me is that right now doing so well! What do you love about I am prepping for a charity match. I’m wearing these statement pieces? getting ready to raise as much money as I can for my charity, the Grant Holloway GH: David Perry and I work hand in Foundation to feed less fortunate families hand together! To have his pieces in need during the holiday season. That’s come together and to really show my Christmas, Thanksgiving, New Year’s as storyline with the origin of how David well as sending some back-to-school sup- Perry and I met, it was spur of the moplies. I really take huge pride in my chari- ment. Both of us were talking and I did ty and how we are able to do it. Last year a photoshoot and one of his friends we were able to raise $32,000 in the first was like this is a jewelry company and year from Aug. to Oct. So that was about you should wear one of the pieces. I 2.5 months give or take so now we’re reached out to him and thanked him full blown! We have done pre-sales and for letting me wear one of his pieces we were already sold out some and now and then we created a line that was we’re tagging on a poker tournament the just for this Olympic experience! We day before and on top of that we have took some time before the Opening some big donors this year that makes me Ceremony before everything got goso so excited. So I’m just looking forward ing and we actually launched it here in to raising some money for some families Paris. It’s becoming world wide now and hopefully soon we will be able to have and we as a team, we definitely ena scholarship every year. joyed to do and it is just the beginning and I can’t wait to do a couple of more AM: You partnered with P&G for the Olym- lines with him. pic Games in Paris 2024. Why did you want to partner with them and why is it import@flaamingoo_ ant to have grooming products that can give you confidence and make you feel PHOTOGRAPHY CREDITS | PG 66 NBC great?

News | PG 68 P&G | PG 71 Grant Holloway | PG 71 Illgander | GH: Yeah, I partnered with P&G this year for all of those reasons. P&G has the love and the drive that is the same as an Olympic athlete. So why not partner with somebody that has likeminded ideas as you do? P&G knows that on Game Day that you want to look your best. Using Gillette Labs is important as well as the Old Spice products that they supply. You know, when we got into The Village, we were blessed with at least Team USA was, with P&G bags that just had goodies in it -

At the Tokyo 2020 Summer Games, Climbing made it's Olympic debut and it returned at Paris 2024. We caught up with Natalia Grossman who competed in her first Olympic Games with Team USA in this sport! We wanted to know more about the sport, her specialty of Bouldering, how her career has been going as she went pro in 2019, where she enjoys climbing around the world, what it means to be an Olympian and to be in the Olympic Village. We also wanted to know about what self-care means to her as well as to partner with Olay.

ATHLEISURE MAG: What is your first memory of climbing?

NATALIA GROSSMAN: I think that my first memory is just walking into the climbing gym and I still remember it pretty vividly. Just, being in awe of how tall the walls looked and all of the bright colors. I was just very drawn to it.

AM: When did you realize that you wanted to climb professionally?

NG: Probably pretty late in life honestly.

It’s pretty hard to be a professional climber. I feel like there is just a handful of us in the US who make a living off of it. So I’m very grateful to be able to do that. It probably didn’t occur until my first success in 2021 on the World Cup scene that I realized that this could be my job.

AM: How does one train to become a climber professionally?

NG: It’s just like any other sport! You have to dedicate a lot of time, commit to it, and be dedicated. I wouldn’t say that it is anything crazy! Climbing is the best way to be a climber!

AM: We have had the pleasure of talking to an array of athletes across various sports.

So when we talk to those that swim, fence, or surf they have a specialty that they do like swimmers who only do backstroke. Is there a specialty in climbing that you do and can you tell us more about that?

NG: So we have 3 different disciplines in climbing. I partake in 2 of them. I’d say that I am best in Boudlering so that’s my specialty, but there are 100s of moves within Boudlering. I’d like to think that I am a pretty well rounded climber, but Bouldering is definitely my favorite discipline. (Editor’s Note: Climbing consists of Speed, Bouldering, and Lead. Speed Climbing is one of form of indoor rock climbing where athletes compete for the fastest time to the top of the climbing wall. Bouldering Climbing is a form of free climbing that is performed on small rock formations of artificial rock walls without the use of ropes or harness. Lead Climbing involves attempting to climb as high as an athlete can on a wall measuring more than 15m in height within 6 mins.)

AM: Climbing is obviously a total body workout for training. But is there anything else that you do besides climbing to optimize you in the sport?

NG: Honestly, not too much. We do off the wall weight training, lots of PT stuff, rehab, maintenance like body work and massage work. We do dry needling (Editor’s Note: A treatment that uses thin needles to stimulate and break up muscle tissue knots to help with pain and movement issues), ice baths, and saunas.

AM: You have climbed all over the world! Do you have 3 favorite spots that you like to climb?

NG: I guess with climbing, there is outdoor climbing, but there is also indoor competitions. Or sometimes competitions that are outside, but they are on an artificial wall. I’d say that my favorite place to climb on real rocks is Rocky Mountain National Park in Colorado, and my 2 favorite spots that I like to climb that are indoors is Innsbruck, Austria is the Kletterzentrum Innsbruck which is the largest gym in the world! It’s awesome and has 60,000 square feet of climbing surface. Anoth-

er place would probably be Arco, Italy. I have lots of memories there and I love the little town there.

AM: When you realized that you would be going to Paris for Team USA, what did that mean to you?

NG: Yeah, I qualified back in Nov. and it was just such a special moment to have all of the work that I have done to pay off. It has been such a goal of mine to be here.

AM: Are you staying in the Olympic Village and if so, have you met any athletes that are on your bucket list or have you tried the Chocolate Muffins that everyone is raving about?

NG: I am staying in The Village and I have met a couple of other athletes as I have tried not to fan girl too much! I was pretty siked to meet Noah Lyles (Team USA Track & Field G1, B2) and that was pretty cool. Yes, I have had the muffins every day and I guess this would be day 5!

AM: In 2021, you became the World Champion which had not been done by an American climber in 20 years, and you did this very early on in your pro career which is quite an accomplishment. Your mantra is Smile and Fight. What does that mean to you?

NG: I mean, 2021 was kind of crazy! I feel like it kind of came out of nowhere and to me, just smiling and fighting through every moment, through every competition, kind of became my trademark and it’s just something that my coach came up with and I always want to enjoy what I am doing. So if I am enjoying it, I am going to smile and I always want to give my best effort so I will keep fighting!

AM: What the next tournament or competition that we should keep an eye out for?

NG: I’ll be competing next most likely in the IFSC Climbing World Cup Prague 2024 which is in late Sept. as well as the IFSC World Cup Seoul 2024 which is in early

Oct. AM: You have partnered with Olay which is the Official Facial Cleanser of Team USA, why is this partnership important and synergistic to you?

NG: I think that skincare and coming up with a routine is very important and I am someone that thrives off of routine and I love routine! So being able to use the cleansing melts, the moisturizers as an everyday routine that I can do when I travel or when I am home, it gives me that sense of consistency.

AM: We feel that when we do our beauty routines, it’s a great way to start and end our day in terms of self-care. What does self-care mean to you and why is it so important?

NG: I think that self-care can mean lots of things and physically being able to do the things that make you feel good and takes care of your body, but also it’s about taking care of your mind. You need to feel your emotions and have people that you can talk to and not hiding what you’re really feeling.

AM: Your biggest tool is your hands we’re sure. Are there specific things that you do to keep them ready for your next climb?

NG: I mean, I use gloves whenever I apply products on my body and I will use chalk when I am climbing to make sure that they are dry. @natalia_grossman PHOTOGRAPHY CREDITS | PG 78 Daniel Milchev/Red Bull Content Pool | PG 80 Erich Spiess/ASP/Red Bull Content Pool G | PG 83 Olay |

We're always looking to add that next great restaurant to our list and when we're in London next, we have 2 Michelin-starred A. Wong as one of our stops!

We took some time to chat with Chef Andrew Wong to talk about his passion for food, his culinary background, what led to him launching this restaurant and what we should have in mind when we come in for an epic meal. We also talk about what he does outside of the restaurant.

When my father passed away, I needed to step up and help my Mum run the family business. Over time, I became more interested in the history of Chinese cuisine. I spent some time travelling around China and perfected and honed my new skills before deciding to close Kym’s and open A Wong.

AM: You launched A. Wong in 2012, why did you want to open this restaurant and what was your approach to the ATHLEISURE MAG: When did you first fall menu? in love with cooking?

CHEF AW: My parents had been runCHEF ANDREW WONG: I grew up in my ning their restaurant on that site since parents' restaurant, and cooking wasn't the 1980s. The restaurant had sentisomething I was interested in. I went to mental value and a good location in university to have fun and escape work Victoria. There was no reason to open for a while, but I was drawn back in. It was anywhere else, and I’m pleased we when I decided to learn how to cook and didn’t. enrolled in culinary college that I became more engaged with the whole thing and Our approach at A.Wong is to celebrate saw it as something I could make a go of. Chinese culture, craft, history, and techniques. Over time, the menu and AM: What was the moment that you real- cuisine have become more personal. I ized that you wanted to be a chef? would describe it as ‘A.Wong cuisine.'

This reflects my heritage, our exploraCHEF AW: After graduating from culinary tion, and how we approach dishes. college, I travelled through China on a working tour to learn more about the roots The menu celebrates techniques, of Chinese cuisine. This was eye-opening, some very old and some more modas I discovered the vast regional differenc- ern. We draw on the vast array of ines in cuisine and understood the cultural gredients from the Chinese kitchen— context and history behind dishes and fermented, dried, and salty—with techniques. Once returning to London, I vegetables, seafood, and meat to crecontinued learning and researching Chi- ate a balanced and harmonious dining nese cuisine, where it all began. experience.

AM: What was your culinary background AM: Tell us about the ambiance of your in terms of what led you to going to culi- restaurant and what guests can expect nary school as well as kitchens you trained when enjoying their meal here. in?

CHEF AW: Fun, unpretentious, explorCHEF AW: When I was younger, my par- ative, inquisitive, researched, and a ents ran a Chinese restaurant called Kym’s. celebration of culture, still keeping up It was an old-school Cantonese restau- with modern ways while keeping our rant and takeaway, filled with brightly co- techniques and cooking methods traloured sauces, dragons, and everything ditional. you would imagine an eighties Chinese takeaway to be. I worked in their kitchen AM: For lunch, what are 3 Dim Sums as a teenager but always said I would nev- that you suggest that we should have er want to be a chef. in mind when we come in?

CHEF AW: Black Pepper Beef wispy pastry with tamarind and dried shrimp caramel, Rabbit and Carrot Glutinous Puff & Bamboo Pole Noodles with King crab and Spring Onion Oil.

and dinner are served as multiple flights, and include craft beers, Chinese teas and vinegars alongside the wines. We want guests to play and enjoy the wines within a collection of dishes, and discover for themselves AM: What is the Touch of the Heart menu what they enjoy. and what are 3 items from this menu that we should try?

AM: What is the Forbidden City Bar and are there cocktails that are offered CHEF AW: Touch of the Heart menu is here that are specific to this portion of our lunch menu, which still offers guests the restaurant? a beautiful journey across the borders of China. I think every item on the menu has CHEF AW: The Forbidden City Bar its own story to tell, but the three I would serves as a venue for enjoying intimate pick would be the 999 Layered Scallop Puff moments with your loved ones, where with XO Oil, Steamed Duck Yolk Custard we serve classic signature cocktails bun, and Memories of Peking Duck. and our own Forbidden City cocktails.

Enjoy your pre-meal and post-meal AM: For dinner, walk us through The Col- drinks. The bar also welcomes non-dinlections of China menu that we can have ers. for dinner.

The most signature cocktail available CHEF AW: The concept behind it came at A.Wong is the Peking Duck Old Fashfrom when I was travelling. I read and ioned, which is made of Johnnie Walkspoke with many people about Chinese er Whiskey infused with traditional cuisine, but experiencing the diversity of Peking duck fat and roasting spices, flavours first-hand is very different. hoisin syrup, and Angostura.

I wanted to give our guests an insight into these diverse, regional flavour profiles, from flash-frying to steaming carbohydrate menus, the amount of pickle, preservatives, and the type of fermented product. All these things are integral parts of a region's identity and its role in China as a whole.

AM: As someone with an Anthropological background, how has that inspired the foods and the ingredients that you use?

CHEF AW: I’ve been working with Dr Mukta Das for about five years now.

It’s a real privilege and one I don’t take lightly. We introspectively look at the AM: Tell us about your beverage program. cuisine in terms of flavour, technique, balance, and cultural etiquette. I think CHEF AW: At A. Wong, we offer close to all of this – taste, cultural, and social, over 350 different labels and vintages, affects our perception of the dining including both new world and old-world experience and taste. wines. Veering away from traditional service, the interactive wine program, at A. Mukta’s approach is from a historical Wong is centered around the concept of point of view, looking at all sorts of 'adventure and personal exploration.' Our economic and social aspects behind sommelier team encourages the guests whatever dish we are researching. I to sample a wider selection of wines by look at it from a chef’s perspective, exploring lesser-known wines and un- what it will taste like, what the texture derstanding the flavour profiles of well- would be, and how I can logistically known old wines. To create contrast and make this happen. adventure, our beverage pairings at lunch

We do a lot of research to ensure that the base flavour profiles are nearly identical to historical and technical Chinese techniques. But at the same time, I like to think that our food is quite explorative, in the sense that we don’t specify that our food comes from a particular region or style. I want people to take an interest in the flavours of a dish. I want to try and encourage people to go out and explore other Chinese restaurants that they may not have done before. This opens us up to criticism, but if what we are serving isn’t deemed “authentic,” that’s ok because it’s not supposed to be.

CHEF AW: The first Michelin star was for my team at A. Wong, they all work incredibly hard, and to be recognised was wonderful. Receiving the second star was an extraordinary moment for us at A. Wong. It was a significant achievement for me personally and Chinese restaurants globally. It was for our community, our forefathers. I am just a tiny part of the thousands and thousands of restaurants that have come before us. It's good to see that a global brand like Michelin broadens and represents multiple cultures and cuisines.

AM: Can you tell us what SOAS is and how it @awongsw1 has influenced your restaurant? What does it mean to become an Official Research As- PHOTOGRAPHY CREDITS | PG 92 , 96 + sociate there for the Food Studies Centre? 99 James Gilles | PG 95 Jutta Klee | CHEF AW: SOAS is the School of Oriental and Asian Studies, a university in London.

I’ve worked with them before, and becoming a research associate means they support my endeavour to learn more about food and the cultural discourse around it.

It means I interact with food as a cultural phenomenon. For me, the idea of humans as social beings is essential. This means when you talk about running a restaurant, it's not purely about the food. It's also about how humans interact in a space, with each other and with the experience.

It's an understanding we are social beings, and we like to communicate. We want to taste, see, and touch, which is very important for a restaurant. Restaurants are not just purely about food, interaction with the space and concept are integral.

Food is not just flavour; it is an expression of history, location, ingredients and choices.

AM: You received your first Michelin star in 2015 and you received another recognition in Jan 2021 with a second Michelin star making A. Wong the first Chinese restaurant outside of Asia to achieve this. What does this mean to you?

It's always great to circle back to our faves and in this month's issue we sit down with Alysia Reiner who was our cover for our JUN ISSUE #18 in 2017 where we talked with her about Netflix's Orange is the New Black and we also chatted with her in our JUN ISSUE #78 in 2022 talking about Ms. Marvel ahead of the show dropping on Disney+ as well as becoming a volunteer fire fighter!

AM: You have always been one that enjoys a good workout! This summer, what have been some of your favorite studios that you have been working out at?

AR: I always love RUMBLE IN NYC, and tried RUMBLE in the UK which is a HIIT gym I loved! I also went to Camden Boxing in the UK. AARMY is my go to for cycle both in person and online when I am away - I LOVE AKIN so very much as a human and coach - he is magic - the perfect balance of pushing us all to greatness - but with KINDNESS and LOVE.

This month, we find out what she has been up to from joining the cast of Netflix's DIPLOMAT (which we loved the 1st season), to additional shows we can look out for, how she is staying in shape, traveling, and of course, sharing some of her must-haves with us in terms of sustainable style!

Here in Fire Island I also train and do BOOTCAMP with Jim - a former maATHLEISURE MAG: It's always fun catch- rine who kills us! ing up with you to find out what you were working on. Last time we talked, it was I just got the META QUEST for workahead of Ms. Marvel and you were in Shin- outs with FITXR and cannot wait to try ing Vale! Are there any projects coming it! I hear such great things! up that you're able to share with us that we can see you in or keep an eye out for AM: Do you have any foods or drinks whether it's on the stage, in front of the that you like to incorporate into your camera or behind it? workouts whether it's for energy or recovery?

ALYSIA REINER: I’m currently filming the Netflix show THE DIPLOMAT, season 2 AR: YES YES YES! I love to make my comes out Oct 31st! I am also now film- own protein smoothies - I keep it very ing a new independent film called OUR simple but delicious - people say it BODIES & OTHER SHAMES, and a film I did tastes like ice cream but super clean called GOING PLACES will be in theaters in and sugar free!!! the Fall. Also look for the short I made WE SHOULD EAT on the festival circuit!

I LOVE MY SODA STREAM and to add yummy/healthy drops to it - my favs AM: This year has definitely been inter- right now are JING and PURE INVENesting! We had an earthquake here in NY, TIONS - both sugar free, zero caloan eclipse, some of us saw the Northern ries, no chemicals and lots of amazing Lights, and we're only halfway through health benefits from vitamins, electrothe summer. What have you been up to lytes and adaptogenic mushrooms! this summer?

When I am out & about I love a GORAR: Its a wild world right?? I have been GIE or COVE soda, both zero sugar, filming in London playing secret service zero artificial junk and so yum. (shhhhh), on fun adventures in Amsterdam and Paris, and relaxing and on duty MORTAL HYDRATION, CURE, as well as a volunteer fire fighter (yes really!) in as PURE BOOST are my favorite enFire Island. ergy/electrolyte packs to throw in my purse or carry on bag for travel - all have yummy and fun flavors - again no

crap and lots of health/hydration benefits!

I come from a family of diabetes, so I have to be super careful with sugar My favorite protein bars are MISFITS and N!CKS - both super low sugar, high protein and taste like CANDY!! NIcks also makes THE BEST (healthy!!) ICE CREAM ON THE PLANET. AM: What do you do in terms of stretching or relaxing your muscles post workout?

AR: The #1 thing I do is meditation changes my life daily - so helps me not hold stress in my body. And here is a special discount link to MY ABSOLUTE FAVORITE MEDITATION APP - it is THE BEST !!! I also love YOGA WITH KASSANDRA ( free on you tube!), and I try to roll on a roller every night before bed (and also use my red light face mask at the same time - multitasker) AM: In the next few weeks, we have Fashion Week coming up and you're known for rocking sustainable brands.

Are there 3 designers that we should have our eye out for?

AR: I am still mourning Mara Hoffman closing her doors - she is so incredible, a real game changer in Sustainable fashion. I love love love Gabriela Hearst, and I just found Lauren Altman Studio - all repurposed & up cycled and hand painted - I get more compliments on her dress than anything I have ever worn! Check out https://www.instagram.com/remakeourworld for more truth about sustainable fashion!! @alysiareiner CREDITS | PG 104 PHOTOGRAPHY Laurie Bailey MUA Nova Kaplan | PG 106 PHOTOGRAPHY Anthony Rhoades MUA Brian Dean HAIR Damian Monzillo |

F O : T K R C O A A M E N S Ô H T HE + NT T T N JÔ Ô J BY

This month, The Art of the Snack takes us to 2 MICHELIN-starred Jônt (DC) and Ômo

by Jônt (Winter Park, FL) for decadent meals that we can't wait to enjoy when visiting either of these cities. We sat down with Chef Ryan Ratino who is the founder of Hive Hospitality and is the recipient of Michelin Guide's 2023 Young Chef Award.

We wanted to know more about his culinary background, the thought behind both of these restaurants, and what we can expect when we come in to enjoy these luxury dining experiences!

ATHLEISURE MAG: What was the first dish that made you realize you love food?

CHEF RYAN RATINO: I think as a kid eating pierogies or stuffed cabbage is one of my favorite memories and led me to my passion for eating and food!

AM: When did you realize that you wanted to be a chef?

CHEF RR: I actually never thought that you could be a chef growing up where I did. My mother was the one to push me as a teenager when she noticed my passion for cooking.

AM: Can you tell us about where you trained and kitchens that you trained in?

CHEF RR: I’ve worked in various kitchens including places like Caviar Russe, WD 50, Todd English's Bluezoo, Ripple (DC) - and I staged in my younger years during my career at places like minibar, Dovetail and various other MICHELIN-starred restaurants that are recognized nationally.

AM: When did you realize that you wanted to open your own restaurants?

CHEF RR: When the last place I worked at as the Executive Chef decided to close, I realized that I had the chance to do something on my own and create a place (or places) that are a culmination of the restaurant experiences that I have had the opportunity to partake in.

AM: Tell me about Hive Hospitality.

CHEF RR: Hive Hospitality is a brand that focuses on service at its finest level; creating memorable dining through generosity. Our team personalizes each diner's experience - we want to be a leader in contemporary experiential hospitality that promotes fun and resonance - without losing refinement.

AM: Starting with Jônt, tell me about the ambiance of this restaurant and why you wanted to open this in DC? CHEF RR: DC is my home base; and where we were able to plant our roots. It was natural with the support that Bresca had received to want to build Jônt in the same city.

Jônt is a multi-room dining experience where we focus on Japanese seafood with techniques founded in the french kitchen and open fire cooking. The room is relaxed and plays vibrant music while guests are about twelve feet from the pass, where dishes are plated, at all times.

The opportunity offers each guest a front seat to watch our team prepare a meal for 2 hours, before moving into the pastry parlor and parting in a similar but even more relaxed environment.

AM: We love a tasting menu. Why did you decide that Jônt would have a tasting menu and how many courses does it include?

CHEF RR: With Bresca being down stairs and a la carte we wanted to create a restaurant that gave us the opportunity to really "geek out "on food and create a long menu of creative bites. The current offering is about 27 preparations from the kitchen this includes snacks, all the way to mignardises!

AM: What is the cuisine that is available at Jônt?

CHEF RR: Jônt offers a cuisine inspired by the seafood of japan and our foundational techniques of french cooking & wood fire. We offer a lot of seafood and 1-2 meat courses depending on the menu.

AM: Can you tell us about what kinds of things that are part of the tasting menu during the Summer?

CHEF RR: Stuffed Quail with Apricot and Rice, Crudo of Onagadai with fermented rice and cucumber, Ebodai and caviar tart, Tomato with shiro dashi and yuba, Japanese Matsutake in venison brodo (this just started, Beltfish in a whey emulsion with koji onions and caviar, White Peach with Wakamomo and Thai basil).

AM: Can you also pair alcohol with your meal that correlates to the dishes that are being served?

CHEF RR: Jont offers 3 beverage pairings.

2 of which are wine and one is non-alcoholic.

AM: What can guests look forward to in terms of the fall?

CHEF RR: As the fall starts to come into season we will continue on the path of Matsutake mushrooms, chestnuts, and some game meats will join the menu as well as fattier ocean creatures like Buri, Tuna, Shellfish.

AM: Jônt has 2 MICHELIN-stars - what does that mean to you?

CHEF RR: To me, it means we still have a ways to go in order to stand next to the best at the 3 star level. I cherish the 2 stars, but am motivated by them as well in order to make sure we know we can keep improving daily, as we still have not achieved the pinnacle of fine dining.

AM: What led you to want to open Ômo

by Jônt and to have it in Winter Park in Orlando?

This concept is also a tasting menu but

seems to have an interesting flow, and allows guests to move through 3 unique dining experiences - the Living Room, the Savory Counter, and Pastry Parlor - can you tell me more about these experiences and the kinds of dishes that are associated with it?

CHEF RR: Ômo has a similar ethos to Jônt. The space is created to take you through an experience where you start with snacks and champagne in the living room, move onto savory plated courses in the main counter, then finish with desserts in the pastry parlor - while listening to great music and engaging with the team throughout!

Dishes on the current menu…..

• Soba and roasted tomato with prawn • Sweet corn chawanmushi with Hokkaido sea urchin • Hokkaido Scallop with Artichoke Dashi & Tempura squash blossom stuffed with scallop mousse • Dungeness Crab Rice cooked En Donabe • Yellow Peach and Almond Tart with Peach “bomb” & Cookie • Hazelnut and Kinako Kakigori AM: You also received the Michelin Guide's 2024 Young Chef Award, what did that mean to you?

Are there any upcoming events that either Jônt or Ômo by Jônt will be involved in that we should keep an eye out for?

CHEF RR: There are so many events- and we are excited to work with some of our exclusive partners! Ômo By Jônt will host several dinners- one with IWA Sake on September 15th with Richard Geoffroy (formerly of Dom Perignon), and an October 10th event with the prestigious Hundred Acre Wine Vineyard.

At Jônt, since we are a Krug Ambassade - we are hosting The Maison on November 11th, which is an annual celebration; as well as a couple of chef collaboration events (check out our website and Instagram to see more) The Young Chef award, for me, was a testament to each team - and the professional people that we have surrounded ourselves with - both teams at Ômo by Jônt and Jônt are world class, and deserve all the recognition that can be shined on them. Dedication and hard work is something in today's world that can be continued to thrive off of. @r_ratino @jont_dc @omobyjont PHOTOGRAPHY CREDIT | Jônt and Ômo

by Jônt

We always enjoy an elevated dining experience from some of our favorite and soon to be favorite restaurants. When you have the opportunity to enjoy a restaurant outside of its normal setting, that takes the experience to another level. We sat down with Chef Andrew Ayala who is the Executive Chef of Le Jardinier a Michelin starred restaurant. We wanted to know more about his culinary background, restaurants he trained in, how he came to this restaurant, what Le Jardinier is like when you're dining there, and dishes we need to keep in mind.

In addition to the restaurant, we wanted to know more about his participation in Outstanding In The Field which takes place in a number of cities around the world by pairing sustainability, fine dining, and philanthropic partnerships/initiatives. These dinners are outside with no walls or borders that are indicative of a traditional restaurant space. The latest one will take place on Aug 29th on Governors Island where Chef Andrew Ayala along with his Pastry Chef Salvatore Martone at Le Jardinier. This meal will take place outdoors with an anticipated attendance of 150 people. Guests will enjoy a cocktail party followed by a multicourse meal. They will also get to know more about the host for this night's event, Billion Oyster Project.

We wanted to know more about how Chef Andrew Ayala connected with the team, why he enjoys participating and why this event is so important. We're also excited to enjoy this phenomenal meal to see the culinary meets sustainable initiative come together.

ATHLEISURE MAG: What was the first dish that you ate that you realized that you fell in love with food?

CHEF ANDREW AYALA: Thanks to my mom, I ate countless amazing things as a child, but I didn’t realize it at the time.

When I was a bit older, I went on a trip with my parents to Mazatlan, Mexico during summer vacation. There, I had my first ‘Machaca” – a dried salty beef that is

popular in the north that is paired with eggs for breakfast or other dishes. I remember this dish was when I became conscious of pairing salty, sweet, and sour and balancing a meal. That experience was really impactful for my love of cooking.

AM: When did you realize that you wanted to be a chef?

CHEF AA: I was introduced to the world of food and cooking from a very young age by my mother, who worked as a butcher for over 35 years. In high school, I began cooking at a small local restaurant, where I started learning the ropes of restaurant operations. Once I completed high school, I enrolled in audio engineering school, but I quickly realized that it did not fulfill my passions the way the restaurant world once did. I made the decision to leave engineering and enroll in Le Cordon Bleu.

AM: Where did you train and what have been kitchens that you have worked in?

CHEF AA: I trained at Le Cordon Bleu California Culinary Academy in San Francisco, where I was born and raised. Prior to joining The Bastion Collection in 2017, I worked at Restaurant DANIEL and Per Se, both located in New York City. Before moving to NYC, I worked at a number of restaurants on the West Coast including Chez TJ, Campton Place, and the restaurants within the Ritz Carlton in Half Moon Bay. AM: Tell us about the Bastion Collection which you joined in 2017 and why did you want to join this restaurant group?

CHEF AA: The Bastion Collection is an international restaurant group that has been awarded a total of nine Michelin Stars since 2019. Our team consists of award-winning culinary experts that operate a variety of concepts including Bar Bastion and Le Jardinier in New York; Le Jardinier and L’Atelier de Joël Robuchon in Miami; Le Jardinier, Tavola and

Leonelli in Houston; Le Jardinier, L’Atelier de Joël Robuchon, Stettler & Castrischer and Le Comptoir in Geneva.

In 2017, I joined The Bastion Collection because I was so impressed by the group's dedication to excellence and innovation within the culinary industry. I also knew that joining the Bastion Collection would mean working alongside and being mentored by the group’s Culinary Director, Chef Alain Verzeroli, who continuously sets the standard for outstanding leadership and has taught me so much since I started.

AM: You are a founding member of the Michelin-starred L'Atelier de Joël Robuchon and became Chef de Cuisine in 2019 at Le Jardinier and shortly after, gained a Michelin star only 5 months after opening!

What does it mean to you to be a Michelin starred chef?

CHEF AA: I feel thrilled that Le Jardinier has continuously been honored with such a prestigious accolade, it’s certainly an accomplishment and privilege that every chef dreams about. We have been awarded a Michelin Star for every year we have been open. Of course, it could not have been done without the sheer talent and work ethic of our entire team. As a leading member of the team, it has been a rewarding experience to reflect on my career as a chef and become a mentor for my own team.

AM: Tell us about the restaurant and what guests can expect when they come in to dine?

CHEF AA: Le Jardinier is a culinary experience that celebrates French culinary technique, and is shaped by fresh seasonal offerings and impeccable fine dining service. Every plate featured on our menu celebrates the seasons and is complemented by our extraordinary dessert and pastry program from Chef Salvatore Martone.

We are located in the heart of Midtown Manhattan, so we always aim to serve as

an escape from the bustle of the city.

It’s important to our team to create a serene atmosphere, where our guests can get a sense of calmness, away from their busy lives. Overall, every element of Le Jardinier comes together to craft a holistic and unforgettable experience for each and every guest.

AM: For those coming in for lunch, what are 3 starters that you suggest that we should enjoy when dining with family and friends?

CHEF AA: For guests dining at Le Jardinier for lunch, I always like to recommend starting the meal off with something light and refreshing, especially during the latest heatwave. Three starters I would recommend include our staple burrata dish, which is made fresh and paired with new accompaniments each season. During summer, the dish features sweet cherries, heirloom tomatoes, bee pollen and basil seeds. The second starter that I would recommend for lunch is our heirloom tomato gazpacho, topped with sourdough croutons and fresh basil. Lastly, for those looking for a meat option, I would recommend our crispy pork belly that is served alongside watermelon, cilantro oil, ginger and toasted peanuts.

AM: For an entree, what are 3 entrees that we should have in mind when coming in for lunch?

CHEF AA: Three lunch entrees that I would recommend include our must-try staple Carolina gold rice risotto, which changes each season to feature the most fresh ingredients possible. The Carolina gold rice risotto dish encapsulates the rich summer flavors by featuring fresh charred corn, grilled broccoli and mimolette. For those looking for a seafood-forward dish, our Maine lobster roll. This dish is the epitome of summer, served on a fresh, toasted brioche with pickled chili and Thai basil.

Lastly, our grilled Montauk bass for a light, feel good meal. The dish features

a fresh, premium grilled Montauk bass with summer squash and a lemongrass emulsion.

AM: In terms of dessert, what are 3 dishes that we should think about the complete our meal?

CHEF AA: For dessert, I would recommend guests complete their meal with the strawberry flower pot, which includes strawberry mousse, lemon curd, biscuit Joconde and avocado ice cream. This dessert is not only delicious, but breathtakingly photogenic. Second, our summer peach, which is a fresh roasted peach with almond crunch, vanilla chantilly, thai basil sorbet and cherry coulis. Lastly, our signature dessert at Le Jardinier, the Valrhona Guanaja dark chocolate crémeux with salty caramel sabayon.

AM: For dinner, what are 3 starters that we should have in mind?

CHEF AA: For dinner at Le Jardinier, some starters I would recommend include our fresh and flavorful Spanish octopus, which is served with green olives, romesco, haricot vert and smoked paprika. For something on the lighter side, we offer a delicate dish of heirloom melons with Jonah crab, mint and elderflower vinegar.

Another wonderful option on our starter menu is succulent Maine scallops with chermoula spiced cranberry bean ragout and thai basil, which is perfectly seared to a golden crust with herbal brightness that lifts the dish.

AM: For our entrees, what are 3 that we should have in mind?

CHEF AA: First, the Ora King Salmon, which is served with smoked chili butter, bok choy, pickled gooseberries and lovage oil. For those looking for something outside seafood, I would recommend our ricotta caramelle with garlic scape pesto, Jimmy nardello peppers and sunflower seeds. For a fresh, summer-forward dish that’s perfect for sharing, I would recommend the grilled dover sole with summer

squash, lemongrass emulsion and thai basil.

AM: Can you tell us about 3 cocktails that you suggest that we should enjoy?

CHEF AA: We are thrilled to have expanded our portfolio in 2023 with the addition of Le Jardinier’s sister concept, Bar Bastion. The bar is situated above the restaurant, where we have a menu of refined-yet-playful cocktails that nod to the seasons, along with bar snacks made by our culinary team at the restaurant. Our current beverage menu is a wonderful selection of summertime sips that include cocktails like Touch of Sunshine, which is made with tequila, dry curacao, mandarin shrub, lime and agave or the Gin O’Keefe composed of gin, freshly made blueberry lavender syrup and lemon juice, which produce a soft, purple O'Keefe-esque hue, both aesthetically and flavorfully pleasing.

At Le Jardinier, the beverage program also features seasonal cocktails like the Sunset Sipper, which includes tequila, watermelon juice, Cointreau, cilantro and lime juice. Spritzes are also having a moment and we have a great one at Le Jardinier – the Lampone Spritz made with Cachaca, raspberry puree, creme de mure, prosecco and club soda.

AM: Currently, there is a Summer focused menu that is available at Le Jardinier, what can you tell us about the kinds of ingredients that we can expect when coming for the fall?

CHEF AA: For fall, we’re excited to use pumpkin, chestnuts, apples, and spices.

I love using apples from New York State – they are some of the best out there and have so many different varieties. I go to Hope Farms every year and bring back as many apples as I can.

AM: You have also supported the development of Le Jardinier in Houston and in Miami, what does that involve?

CHEF AA: Yes, I am very involved in the larger Le Jardinier brand and work directly with all locations. I was deeply involved in openings of each location and the menu development, and we now all stay in close contact to continuously collaborate and innovate. I am often in Miami and Houston working in the kitchens alongside the chefs of each location.

We put a lot of emphasis on mentorship at The Bastion Collection. I benefited greatly from working alongside Chef Alain and now, as Executive Chef, I am a resource for all of the chefs within the Collection in addition to Chef Alain.

AM: We are looking forward to attending Outstanding In The Field when it comes to Governors Island this month. You had the opportunity to participate at this culinary event earlier this year in Miami.

How did you get connected to this event and why did you want to be part of it?

CHEF AA: Yes! We did our first dinner with Outstanding in the Field this past January in Miami at Paradise Farms. The collaboration with OTIF came together quite organically as we share a deep commitment to ethical and local sourcing. When we heard about their events and their mission, we thought it was the perfect opportunity to combine forces in working to connect diners with the land in a culinary event that is as beautiful as it is delicious.

AM: What are the synergies that exist between Le Jardinier and OITF? CHEF AA: We work very hard to source our ingredients locally and responsibly at Le Jardinier and share the same mission as OITF of connecting diners with what they are eating and where it comes from.

AM: With the upcoming event being days away, what kinds of preparation go into creating this kind of menu and how many people are estimated to be at this outdoor dinner?

CHEF AA: We’re expecting over 150 people at the event. When thinking of the menu, we really wanted to showcase New York’s bounty and classically New York dishes.

We will be doing our interpretation of hot dogs for canapes and then will utilize the amazing ingredients New York has to offer. As we’re next to the Atlantic Ocean, there’s plenty of seafood to choose from, and we have so much great produce from upstate and Long Island.

Coast for snapper, fluke and shrimp.

We source a variety of fresh produce that stands out in Florida like lemon balm, green peppers and cucumbers.

In New York, we use local microgreens and source our seafood off the coast of Long Island in Montauk.

AM: Logistically, what are the challenges of making a meal like this outside versus in a full kitchen?

CHEF AA: We are excited to partner with OTIF on our collective mission to educate the public about the food they consume. Curating a menu for their event at Governors Island is an opportunity to engage with a broader audience and inspire a deeper appreciation for the origins of food, fostering a connection between consumers and the sources of their meals. We hope people leave with a closer connection to the ingredients that are on their plate.

CHEF AA: There are a lot of elements that make cooking outdoors challenging – from unpredictable weather, to using cookware we don’t use day to day, to not having the full range of equipment we are accustomed to. It makes for an exciting project that requires some out of the box thinking. It takes a lot of prep and planning on our end to make it all seamlessly come together.

AM: What are the Summer ingredients that will be on this menu?

CHEF AA: We will be using tomatoes, corn, summer squash, eggplants and potatoes, all from New York.

AM: What will be some of the purveyors and farms that will be used to source this meal and how do you shop locally to make all of this come together?

CHEF AA: We are bringing in a number of local purveyors that Le Jardinier works with regularly including Norwich Meadow Farms, and Crescent Farm.

AM: In terms of seasonality in NY versus Miami, what is the difference when we're looking at the Summer and then the Fall?

CHEF AA: Local sourcing is at the heart of what we do, and it’s endlessly interesting to me to embrace the unique flavors of the surroundings in each location. In Miami, we have direct access to the Florida

AM: What do you want guests to walk away with after attending and enjoying this meal?

AM: For those of us that want to take elements of these experiences into our own rooftops, decks, or backyards what are some tips that we should keep in mind when creating a chic dinner party?

CHEF AA: Use what’s in season! Go to a local farmers market and see what’s available that appeals to you. Now that we are in August, there is a bounty of fresh ingredients to use like corn, tomatoes, stone fruit, and zucchini. It makes for a highly delicious meal that is sure to impress your guests, and you are able to support local farmers. @andaroo_ayala @lejardiniernyc @thebastioncollection @out_inthefield @billionoyster PHOTOGRAPHY CREDITS | PG 132 - 137 Le Jardinier | PG 138 - 143 Outstanding in the Field/Adrian Blackwell |

We're always looking at what will be our next movie or show to watch whether we're taking a break between one project or another or are taking significant time off for a proper binge! Bad Monkey premiered on Aug 14th and is streaming on Apple TV+ with its season finale dropping on Oct 9th.

This series is an adaptation of the Carl Hiassen's New York Times bestselling novel of the same name.

We follow former Miami Police Department office Andrew Yang (Vince Vaughn) as he becomes a health inspector in the Keys. When he stumbles upon a case due to a human arm being fished out by a tourist, he believes that if he can solve the murder, he will be able to go back to MPD! He works alongside an interesting cast of characters which includes the coroner, Dr Rosa Campesino which is played by Natalie Martinez (Under the Dome, Kingdom, Ordinary Joe). We sat down with her to find out about the show and why she wanted to be involvedin this comedy drama series!

ATHLEISURE MAG: What do you love about storytelling?

NATALIE MARTINEZ: I mean, everything!

Storytelling goes on before our time I feel!

It’s how traditions are passed through.

It’s a great form of entertainment and it starts from the beginning. I have a 1 and a half month year old and he doesn’t even know how to speak, but he loves reading books and it really shows you that it is kind of in us and it’s just in our nature to love storytelling! Especially when you have an ensemble cast such as this with an amazing writing and creator with a book to adapt from, it just makes for a really good story!

AM: We love that!

What drew you to Bad Monkey and how did you prepare to play your character, Dr. Rosa?

NM: I got a call from Bill Lawrence (Ted Lasso, Shrinking, Scrubs) actually who

asked me to be part of Bad Monkey and telling me about the character. It’s crazy because the character and I have so much in common. I mean, she’s Cuban American, she’s born and raised in Miami as am I. Just having Bill Lawrence as the Creator, Executive Producer, and writer for the show as I am a huge fan of his. Seeing this ensemble cast with Vince Vaughn (Swingers, Anchorman franchise, Dodgeball: A True Underdog Story), Michelle Monaghan (Mission: Impossible franchise, True Detective, MaXXXine), Jodie Turner-Smith (Queen & Slim, Anne Boleyn, The Acolyte) as well – everyone is so talented and they bring so much to it that it was something that sounded like a really fun project and I love a murder mystery! I had never really done comedy before so to be able to go head-to-head with Vince Vaughn on a comedy – come on, how was I going to pass that up?

AM: 100% What can you tell us about the character that you play as well as the show?

NM: I play Dr. Rosa Campesino, she is the coroner. When you have her in the script, she’s not fulfilled in her job being a coroner. She loves what she does and there is so much value to it and people are able to find closure and it helps solve cases. It’s a very important job to do, but it also weighs on you after awhile! The things that are coming through those doors can be a little taxing! So I think that she is in a point in her life where she doesn’t know what she wants and is a kind of a little stuck and then Andrew Yancy who is played by Vince Vaughn comes along with this arm that they found in the ocean. The case intrigues her, he intrigues her because he is this quirky big kind of personality. They both get what I would say is obsessed with this case. They want to figure it out and she finds this kind of perspective in life and a new energy that kind of gives her the motivation to find out what she wants to do.

AM: What do you hope that viewers will walk away with in watching this series?

NM: All I can hope for is when people walk away from this series is that they just had a good time! I think that that is one of the most beautiful things about storytelling and one of the beautiful things of creating these shows is that sometimes we just need an escape. We need a story to be able to sink our teeth into it and to dive in. This story gives you a hell of a ride, it’s so much fun, and you have twist and turns. You have a cliffhanger in every episode and then you get that satisfaction of the case at the end and you meet a lot of funny characters along the way! @iamnataliemartinez PHOTOS COURTESY | Bad Monkey/Apple TV+

We had the pleasure of catching up with Keegan Michael-Key who is an actor who always leaves us in good spirits! His ability to make you laugh and think is something that we appreciate. We enjoyed talking with him about his work as a teacher, investing in children’s lives through learning, partnering with Lysol promote clean environments in school and at home, and of course his work on one of our favorite shows Abbott Elementary and other projects we’re excited about!

ATHLEISURE MAG: We have been a fan of yours for a number of years and have loved your shows and of course most recently, Abbott Elementary. But you actually have teaching experience at Penn State and at Second City. Can you tell us more about this?

KEEGAN MICHAEL-KEY: Yes, I was a graduate student at Penn State and I taught Fundamental Acting, Non-Majors and I had a really fulfilling and fun time doing that. I had a great time with the students and I also interestingly learned a lot and it helped reinforce the training that I was getting.

When I was a performer at the Second City Theater, both in Detroit and also in Chicago, I spent a good deal of time teaching improv as well as communications techniques to people. And also in Detroit at the Mosaic Youth Theater of Detroit, I spent time going to classrooms and teaching children improv skills. That was also a very fulfilling experience too.

So I have done a lot of teaching in my past and I really really loved it.

AM: That is such a great story! When did you realize that you wanted to be an actor?

KMK: I realized that I wanted to be an actor probably when gosh, I would have been around 14 or 15 and that would put me in high school. I was encouraged by a family friend and my drama teacher in school was really hands on and very supportive. She really helped to pull me into that world! Once I was in it, I was in love!

AM: Why do you feel that hands on learning is so important and can you tell us about HERE For Healthy Schools?

KMK: Yeah, to answer the first question, I think that when kids have an opportunity to do things hands on and interactive, I really feel that the information that they are being given that the teachers desires for them to receive, really gets into their minds better and they can practically handle things and move through things. It’s more effective learning and that is kind of why I wanted to work with Lysol at the HERE for Healthy Schools Program this particular year.

Because, what they are doing with the initiative this year, is that they are putting together the Lysol Minilabs Science Kits and the kits are going to contain educational materials that are designed to be hands-on so that the kids can learn about germ education, healthy habits, and how to keep the classroom environment as well as the general environment clean.

AM: Whether you have children that are going back to school, maybe you’re an aunt or uncle, or you just live alone solo, what are some healthy habits that we need to know about so that we’re not transferring germs and we’re reducing all the ick?

KMK: Ha – all the ick! You know, I think that the first thing across the board that everyone can do and that we can always teach children, is of course, washing our hands. Washing our hands after an activity, washing our hands after using the bathroom so that we’re not the germ spreaders if that makes any sense? We’re so mobile as humans, and then we’re the ones spreading the germs! So cutting that off at the pass if you will and then also, when you think about countertops, and desktops, and door handles which are things that we come into contact with every single day, and many times during the day, it’s just a wipe here or a spray there that can hopefully keep the germs down. Then

we’re allowing ourselves to be in a cleaner environment!

AM: 100%!

Obviously, you have so many awesome things that are coming up - Season 4 of Abbott Elementary is slated to premiere on ABC on Oct 9th! Every time that we see you on the screen we just know that it’s going to be good. What can you tell us about – obviously not a lot – as we prepare for the next season?

KMK: Well, without giving away next season, you can stream Season 3 now of Abbott Elementary now which I am really happy for people as you can enjoy repeat viewings if you feel so inclined! I have a small arc on the show in the season where I play the Superintendent of Schools in Philadelphia which is where Janine, Quinta Brunson’s (A Black Lady Sketch Show, History of the World: Part II, Weird: The Al Yankovick Story) character works now and she feels encouraged to affect more change in the school system. You get to watch that story play out and really the big thing that you get to watch is this struggle between her love for everyone and the students at Abbott Elementary and then this more macro environment with the Superintendent and there is this struggle of being pulled between these two things. Can I do more good here?

Should I go back to Abbott and be more of a boots on the ground? She’s trying to figure out what way can she be more effective for the students?

AM: We enjoyed watching the 3rd season and getting that layer.

What attracted you to want to be on this show? So many people love this show and so many actors and other people are trying to find ways to get into this show!

KMK: Oh yeah!

AM: What was it for you that made you want to do it?

KMK: First of all, I think that Quinta is a real amazing talent and I have known her for years and I have watched her grow as an artist and the pride I feel for her is overwhelming because what she has done is such an achievement! But also, within that, is the humanity of the show. I think that just the thematic subject matter of the show is about nurturing and investing in our future which is about children. It’s also this kind of intrinsic, American underdog story – an underfunded school district, how do we pull ourselves up by the boot straps and do what we have to do for the betterment of these children. So that is really heartwarming in a way it is very inviting because they are letting the world in and it is inspiring. That is why I wanted to be part of it. It’s also very funny!

AM: Oh it’s very funny!

KMK: So funny!

AM: Well you’re also in Transformers One and Dear Santa! That’s 2 amazing additional projects that are coming out!

We’re sure that you’re excited about them and can you tell us about them?

KMK: Well, Transformers One will be coming out in September 20th and it’s a really exciting project to work on. The director is a gentleman by the name of Josh Cooley (Up, Inside Out, Soul), very talented animation director. He directed Toy Story 4 that I starred in with Jordan Peele (Get Out, Us, Nope). We played partners – we played a little stuffed duck and a little stuffed rabbit that were connected to each other and we had such a great time that Josh asked me to come on and play Bumblebee in Transformers One which really is an honor because he’s a very popular character in the Transformers universe!

Dear Santa is a holiday movie that stars Jack Black (Jumanji universe, Kung Fu Panda universe, The Super Mario Bros.

Movie) and he is absolutely fantastic and I hope you fo see it and everyone that

that you know goes to see it! It’s really fun and it has a lot of heart. It’s silly and zany and it’s going to be great!

AM: Do you have any other projects whether it’s TV, film, or philanthropic that you would like for us to know about that we should keep an eye out for because you’re always doing great things!

It’s great to see you in a number of commercials as well as you are a busy man!

KMK: Ha ha yes I am praise God! Well one thing in September that is coming up, I wrote a book with my partner at Elle Key (August, Fair Game, The Blackout), we wrote a book called The History of Sketch Comedy: A Journey Through the Art and Craft of Humor, and the audio version of that book is coming out then. So again, I know that it is early for the holiday season, but if people want to, they have the opportunity to download that or to send it as a gift and it was a real passion project for us and we’re really proud of the book. So there is also that! So that’s about it for right now if that’s not enough! @keeganmichaelkey PHOTOGRAPHY CREDITS | PG 156 - 159 Disney/Giles Mingasson | PG 160 - 161 Michael Simon |

Aug. is always a fun month especially this year with the Summer Games at Paris 2024 giving us all the stories, cheers, and memories on a global stage and then we're able to continue onto US Open - the final Grand Slam of the year that takes place in Queens at Arthur Ashe Stadium. There are a number of events that kick off this tennis tournament and one of our favorites that we enjoy attending each year is Citi Taste of Tennis which took place at Gotham Hall this year. This event combines tennis players that are currently playing as well as veterans, a number of culinary and spirit brands, as well as competitions that take place between the sports and hospitality community. Avid readers got to know more about this event in terms of why it was created, what is involved, and more. You can read this in our JUL ISSUE #103 where we chatted with Penny Lerner of AYS. We enjoyed seeing Qinwen Zheng (Team China Olympic G1) and Taylor Fritz (Team USA Olympic B1) making dishes with Executive Chef Cedric Tovar of The Palace Lotte Hotel on the main stage with Andre Agassi judging the cooking demo.

In between the action on the stage, we enjoyed tasting a number of dishes from an array of restaurants that included Carmine's Famous Homemade Meatballs from Chef Glenn Rolnick who was a sponsor at the event. We also stopped by Chef Luke Omarzu of Wolfgang Puck's CUT New York's USDA Prime Striploin Sirloin served with Summer Corn Salad, Salsa Verde, Sweet Corn, Cherry Tomatoes, Haricot Vert, Charred Pearl Onions & Parsley Allergens Onion, Garlic, Anchovy & Dairy. There were a number of savory dishes and sweets that allowed our tastebuds to enjoy the night.

In addition, there were siganture cocktails that flowed throughout the event! A true medley of sports meets culinary journeys.

Prior to the start of the event, we had the opportuity to talk with Andre Agassi who is known as the first man to complete both the Career Grand Slam (winning all 4 major titles over the course of a career) and Career Golden Slam (winning all 4 major

titles and the Olympic Gold medal over the course of a career). He also has a Career Super Slam (which includes all four major titles, Olympic Gold and the Tour Finals (ATP Tour) over the course of a career).

He has won Grand Slams for the Australian Open 4X, French Open 1X, Wimbledon 1X, US Open 1X, Tour Finals 1X, and he won an Olympic Gold Medal as well.

We wanted to know what he thought about this event as he kicked off the first one, what he is looking forward to at this year's US Open, and of course chatting pickleball!

ATHLEISURE MAG: What do you love about being part of this event as we know that you were involved in the inaugural one and have continued to participate over the years!

ANDRE AGASSI: Well, I love being able to be part of something that has grown into what this event has ultimately become! I love what it is does. I love the inspiration of what is behind it. I was here the first year so I mean, it’s crazy!

So it’s cool to come back now a handful of years later and to see what it has turned into!

AM: Who are you excited to watch this year at the US Open?

AA: You know, I have been saying that we have 5 Americans now that are basically the top 20 of the world! I’d love to see one of them kind of have a breakthrough. I am a little biased but there is something really cool about having someone from America doing it here for this Grand Slam at the US Open. As it would be for someone in France to do it at Paris for the French Open. England was the same thing! One of the biggest things ever was when Andy Murray (won W 2X, UO 1) did it there! Of course when an Aussie does it in Australia that’s amazing too! I’d love to see an American break through!

AM: We got to see you play Pickleball earlier this year at Lifetime which was amazing!

AA: Oh yes!

AM: How is pickleball going. Any charity tournaments that you will do?

AA: Oh no, I’m not competing anymore!

AM: Simply for fun – not competing; however, you were pretty fierce out there even when it was just for fun!

AA: I know, I know it’s the way that I’m wired when it comes to getting out on the court! I haven’t quite yet decided whether I will enter a tournament, that was part of another part of my life. @agassi @tasteoftennis @ayssports It's always amazing to chat with one of the greats who continues to support the sport while also engaging in new ones such as Pickleball in his case.

We also had the pleasure to talk with Prakash Amritaj who is a former pro tennis player who is the host of Tennis Channel Live at the US Open which kicked off on Aug 26th and will run most mornings of the 2 week competition. The show is a mix of news, highlights, and special reports. It's a great way to stay on the pulse of what is happening.

Prakash was also the host of Citi Taste of Tennis and he kept the energy going throughout the culinary and sport event.

We took some time to chat with him about tennis, the event, US Open, and more!

ATHLEISURE MAG: When did you first fall in love with tennis?

PRAKASH AMRITAJ: I was 9½ - years-old in the summer of 1993. I used to travel with my dad at the senior-tour events. I found myself in the No. 1 locker room between Pete Sampras (winner of Austra-

lian Open 2X, Wimbledon 7X, US Open 5X, Tour Finals 5X) and Boris Becker (winner of Australian Open 2X, Wimbledon 3X, US Open 1X), and I said this is what I want to do.

AM: What did you enjoy about playing professionally?

PA: Several things: a. the comradery of my fellow athletes going into battle and being able to share that experience; b. the highs and lows of competition; c. overall, the incredible amount of adrenaline, electricity and inspiration that I’ve only found in sports.

AM: You've been Tennis Channel's yearround host of Prakash Worldwide. Can you tell us about these interview segments?

PA: I love it because at our desk I get to treat it more as a talk-show format instead of an on-court interview. I believe that because I’ve been in these players’ shoes we’re able to maintain a state of trust on the show. It allows them to showcase their personalities and what they bring to the game, and we have a lot of diamonds out there playing tennis right now. This ultimately helps to bring more people to our beautiful sport.

AM: We always love this time of year as we get ready to watch our favorites at the US Open. We'll be at Citi Taste of Tennis covering this event which is always a fun way for us to enjoy this time of year.

You are the host this year. What are you excited about in terms of this event and what are you looking forward to PA: Hosting that event is as high-level as it gets in sports. I get to talk with Hall of Famer Andre Agassi and Olympic gold medalist Zheng Qinwen in the same evening. It combines both of my worlds: tennis and entertainment/film and, again, it helps us to grow this sport.

AM: With the tournament kicking off on Aug 26th and running through Sep 8th,

we'll be able to hear your commentary.

What is it like preparing to be part of Tennis Channel Live at the US Open?

PA: I probably shouldn’t say this, but none of it ever feels like work with TC. I watch US Open tennis and then the next morning we talk about it. There’s a lot of research that goes into every show, but I like to call my approach, “prepared unprepared.” We have a game plan going in but the more we can just have a conversation, the better it is.

AM: What are you looking forward to this year in terms of Tennis Channel Live at the US Open as well as the action on the court?

PA: I always try to find the non-sports elements to the storylines that unfold at these tournaments. There are so many life lessons from all these great players and matches, and there are things that happen at the US Open and other events or even in other sports that you can apply to all aspects of people’s lives. I’m looking forward to unearthing those during the US Open. @prakashamritaj @tennischannel We enjoyed chatting with Prakash to get his insights about what is taking place this time of year and we're sure that he will share a lot of great memories that take place during this Grand Slam.

In the tennis world there are a number of personalities that we enjoy seeing and one that is also our favorite are tennis personalities that we see as the tour rolls on. We all enjoy seeing Frances Tiafoe and can't wait to see him during the US Open. Typically, when he is on the court, his girlfriend Ayan Brooomfield, who is also a tennis player is also nearby serving looks, being parts of campaigns and this year, she was rocking the Citi Taste of Tennis blue carpet interviewing athletes about the US Open.

As we have been fans of hers for years, we wanted to take a moment to find out how she stays on this schedule, maintaining her

routines, and why she loves this time of year as well!

ATHLEISURE MAG: We have enjoyed following you on IG and enjoy seeing your style, campaigns, and when you’re traveling with Frances Tiafoe as well! As we’re all here for Citi Taste of Tennis, we’d love to chat with you!

AYAN BROOMFIELD: Yeah of course!

AM: What do you love about this time of year?

AB: Oh my gosh, I was just telling my friend that this time of year it’s like our Met Gala! We get to come here and do the events, I get to watch Frances and I get to be around tennis at one of the best tournaments of the year and then we have NYFW! So, it’s just a month straight of tennis and fashion and those are 2 of my favorite things!

AM: Love that!

You’re style is always so on point and your skin is also flawless.

AB: I try my best!

AM: You are everywhere! What are your travel go-to’s that you love having with you since you are always on the go?

AB: Right? No, I mean, when I first started traveling a lot, I realized that every country has different products and you want to make sure especially as an African American woman that you have things that work for you and you don’t want to rely on any type of store in a different country. So when I leave, I make sure that I have my specific skincare routine, that I have my specific haircare routine, and to make sure that I have all of my trinkets, extensions and whatever I need to make sure I have what I need as I am gone for months at a time. I just want to make sure that I have everything that I need and of course clothes.

I pack a lot!

AM: Of course you do!

For self-care, what do you do with that?

If you’re just looking at your IG we see you all over the world and of course all of that travel seems so luxurious and exotic; however, we know that just navigating that can be a lot.

AB: The traveling is a lot! It becomes a little bit stressful when you don’t have a routine so I want to make sure that anytime I get into a new country, I am always working out, I am always walking and running, and eating as best as I can!

It keeps you healthy and it keeps your mental sane. That’s just kind of where I like to be! @ayan.broomfield PHOTOS COURTESY | PG 165 - 169, 176 + 177 Citi Taste of Tennis/Getty Images | PG 170 - 175 Paul Farkas

ATHLEISURE LIST: SoHo, NYC

THE DOMINICK HOTEL SoHo is a neighborhood filled with art, culture, and luxury, and at The Dominick Hotel, they weave this energy into a wellness-driven guest experience. For fitness enthusiasts, they’ve collaborated with Dogpound to offer the Sky-High Full Body Workout on their 46th-floor SoHi event space.

These 45-minute classes are complimentary for hotel guests and require no equipment. For runners, the hotel's proximity to Hudson River Park offers the perfect outdoor trail.

cented by plush seating arrangements and ample greenery, including an offset lounge area with cabanas.

The Dominick's SoHi Suites and penthouse are located on the top floors of the hotel offering stunning views of NYC's gorgeous skyline. Reserving these spaces includes the personal service of a Luxury Ambassador team from pre-arrival through checkout, and complimentary amenities.

Guests can enjoy a number of amenities such as Diptyque Philosykos Collection bath amenities, as well as the Sisley Spa Bath Butler service, offering wellness rituals with Eau de Champagne bath & body oil or Antara CBD bath truffles. For added indulgence, fitness enthusiasts can request a Pelo-

For those staying or are in the neighborhood, El Ta’koy is located on Terrace on 7. It has a modern Hawaiian-inspired gastronomic experience.

The venue offers an abundance of outdoor drinking and dining spaces ac-

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ton bike, yoga mats and bands for a private workout. For the ultimate wellness stay, our Spa Suites feature Hyperice Core Meditation trainers, a private en suite sauna, a connected massage room, jacuzzi tubs, and rainfall showers.

They are hosting their 2nd Annual Halloween Event, in conjunction with the Village Halloween Parade. Guests can enjoy a pre-parade cocktail party at Mezzanine, VIP float access, and an afterparty at Webster Hall. A special discount package with seasonal amenities will be available. Their Holiday Corner at Café Mezz will feature complimentary cocoa, popcorn, gift wrapping, and a partner gifting corner to get into the festive spirit.

Enjoy some time at the luxurious SISLEY Spa services. We suggest The Black Rose Facial, their Moroccan Hammam a 90-minute ritual inspired by ancient purification techniques, and the exclusive Dominick Honeybee Ritual is a 90-minute indulgence featuring a body mask derived from honey harvested from The Dominick's own rooftop hives. It also includes a revitalizing scalp massage, energizing exfoliant, and a velvet-smooth moisturizing massage for the ultimate spa experience.

We enjoyed a Soundbath, led by Lucia Luminate, which offers a transformative wellness experience by using sound frequencies to promote relaxation and healing.

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THE DOMINICK HOTEL 246 Spring St NY, NY 10013 thedominickhotel.com @thedominickhotel PHOTO CREDITS | The Dominick Hotel - 185 -

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ATHLEISURE LIST: Hope Town, Bahamas

ABACO INN

The Abaco Inn is part of the Enthusiast Hotel Collection (EHC) which focuses on those who like to travel to off-the-beaten-path destinations and prefer to stay at hotels that have a story to tell. They are a kaleidoscope of boutique hotels, inns, and travel getaways carefully chosen to delight the senses, expand the imagination, and inspire adventure. All the properties in the chain are intimate, close to nature, and offer experiences one can’t find anywhere else. Each property sources everything locally and maintain the pristine standards of their locations.

Enthusiast Hotels has also partnered exclusively with the Cornell Lab of Ornithology to help conserve the earth’s biological diversity and enable guests to connect with fellow ornithology enthusiasts to explore birds from California to the Bahamas.

munity known for top boating and sailing destination. This 120-mile-long chain of islands is dotted with quaint towns, beaches, two golf courses, and a picturesque candy-striped lighthouse. They are perfect for travelers who seek quaint, antique charm; those who love secluded villages and cultures; sailors and surfers; fishermen; artists and romantics.

The Abaco Inn has 4 Oceanview rooms with a queen bed, a small fridge, cooler, and bathroom; 8 one-bedroom villas with one king bed, a queen size pull-out sofa bed in the living area and a kitchenette (microwave, small fridge, coffee pot); and 13 rental Sunset Point cottages that include 1 - 4 bedroom options that have their own dock space with complete kitchens and amazing views. Some have private plunge pools as well.

When visiting the Abacos, it's a com-

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Guests can enjoy the pool, restaurant, full bar, free dock space (rental size boat – up to 38’ ft), Wi-Fi and close proximity to other resorts, restaurants and gift shops.

flights as well as to travel by boat to dock at the Inn's marina.

As the summer transitions to the Fall, the off-season is the quieter period which is September to mid-December.

Keep in mind that a number of businesses and restaurants are closed, while Abaco Inn stays open the whole season.

In terms of activities, guests can swim at their freshwater pool or in the sea to enjoy snorkeling, fishing, island-hopping, sailing, kayaking, biking, surfing, paddle boarding, and checking out the small towns and shopping.

ABACO INN Elbow Cay Abaco, Bahamas

The Abaco Inn Restaurant serves breakfast, lunch and dinner and has a full bar and an extensive wine list. Locals enjoy this as well!

abacoinn.com

There are direct commercial flights from Palm Beach, Fort Lauderdale, Miami, Atlanta, Charlotte, and Nassau to Marsh Harbour Airport (MHH). There are also options to charter private Issue #104 | Aug 2024

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

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Bingely Books brant pictures of the dishes.

You will also learn a number of tips when it comes to preparing these dishes. You will also learn about ingredients and flavors that are indicative of Indonesian cuisine which includes spices as well as aromatics. As a country that has over 17,500 islands, it is one of the world's most diverse food cultures.

HOMEMADE-ISH: RECIPES & COOKING TIPS THAT KEEP IT REAL Gibbs Smith Lauren McDuffie

MORTAR & PESTLE: CLASSIC INDONESIAN RECIPES FOR THE MODERN KITCHEN Weldon Owens Patricia Tanumihardja

In Mortar & Pestle: Classic Indonesian Recipes for the Modern Kitchen is written by a mother/daughter duo and is filled with 80 family recipes that cover 3 decades.

Many of these dishes comes from Patricia's childhood and we are definitely interested in making an array ofthe dishes that are in this cookbook. In addition to family photographs, there are also viAthleisureMag.com

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We always love having a cookbook that allows us to make great meals that can be used when we want to make quick and easy recipes. In Homemade-ish: Recipes & Cooking Tips That Keep it Real. You'll find over 100 recipes that allows you to make healthy homecooked meal whether you're eating solo or with friends and family.

We love the concept that when we're using this cookbook, we can create dishes that can be put together in a few minutes and still have the flavors and looks that allow it to be an Instagrammable moment.

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that you need to change the energy in your home to increase your wellbeing throughout the facets of your life. You will learn how you can use geng shui in a modern way with this East meets West approach to optimizing your life.

You'll learn about choosing colors, plants that you can enjoy across seasons, and to find an appreciation for what you value when it comes to enjoying your home.

make a dish that also utilizes storebought items which makes for a great shortcut to save time and extra steps.

You'll find dishes that are perfect for breakfasts, appetizers and snacks; soups, salads, pastas, grains, meatless mains, meats and fish; and desserts.

MINDFUL LIVING: A GUIDE TO THE EVERYDAY MAGIC OF FENG SHUI CICO Books Anjie Cho + Laura Morris

Over the past few years, we have talked about mindfulness which can cover a number of areas including how we eat, navigate our days, and more. But this concept can even be found in terms of our living spaces and the environments that we occupy. These areas are tackled in Mindful Living: A Guide to the Everyday Magic of Feng Shui. Regardless of where you live and how big or small the space is, this book will give you the tips Issue #104 | Aug 2024

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Bingely Streaming insights into major moments in her life, and how she approached living her life as a star that was constantly in the spotlight with her films, relationships, and advocacy.

These tapes give the raw and unfiltered thoughts of Elizabeth Taylor. In addition, we have access to videos and pictures that allow us to have a better understanding of who she was and how people that were close to her felt about her.

ONLY MURDERS IN THE BUIDLING Hulu Original Hulu

ELIZABETH TAYLOR: THE LOST TAPES HBO Documentary HBO + MAX We enjoy a great documentary and in HBO's Elizabeth Taylor: The Lost Tapes we got to hear from this stunning star herself via taped interviews where she talked about

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If you have yet to catch up on the previous seasons of Hulu's Only Murders in the Building, now is the time to do so as S4 just kicked off on Aug 27th. Our favorite true crime trio is always in the thick of solving some sort of a crime and this season is bound to be no different! As they solve their cases, they let us in on their podcast, those that they interact with, and notable areas on the UWS! We're excited to see not only those who have come into the series from earlier seasons, but additional guest stars that will make their debut in this one.

After each episode, you should also check out the OMITB Companion Podcast to know more about each episode and to hear the theories that come up!

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EMILY IN PARIS Netflix Series Netflix Like many of you, we couldn't wait to binge the first half of S4 of Netflix's Emily in Paris! We pick up where S3 left off. Who doesn't love seeing Emily (Lily Collins) and her friends navigating their lives, love triangles, clients, and more with Paris as a backdrop? Of course, in addition to seeing all of that, the amount of outfits that become scene stealers, is always another reason to watch this show.

Part I dropped on Aug 15th and the remainder of S4 will be released on Sept 12th.

If you're like us, you're wondering how it will all play out and you'll begin thinking about what's on deck for S5 or will rewatch all the seasons for the perfect escapism on your next long weekend!

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