ATHLEISURE MAG OCT 2019 | Autism Speaks Chefs Gala 2019

AUTISM SPEAKS CHEFS GALA 2019

This month, we headed to Cipriani Wall Street to the 13th Annual Autism Speaks Celebrity Chef Gala which is a phenomenal event that has a number of top acclaimed chefs and culinary institutions serving its 400 guests 4 courses of curated meals tableside. In addition to watching these meals that differed by table, attendees heard about a number of the successes that this organization provides for those who are on the spectrum and their fami- ly and friends who support them. Since 2007, the Chef Gala has raised more than $13 million in support of the autism com- munity to raise money for research, advo- cacy, programs and services that support people with autism and their families. This year's event was hosted by Chef Andrew Zimmern along with Co-Chairs, Christina Tosi (Restaurateur and Founding Chef of Milk Bar) and Matt Higgins the Co-Found- er/CEO of RSE Ventures, Vice Chairman of Miami Dolphins and Guest Shark on ABC's Shark Tank. It honored Tim Jones, CEO of Publicis Media Americas.

We wanted our readers to know more about autism, what Autism Speaks as an organization provides and to find out more on some of the acclaimed chefs that par- ticipated in this event!

ATHLEISURE MAG: What is autism and what does it means to be on the spectrum?

AUTISM SPEAKS: Autism, or Autism Spec- trum Disorder (ASD), refers to a broad range of conditions characterized by chal- lenges with social skills, repetitive behav- iors, speech and nonverbal communica- tion. According to the Centers for Disease Control, autism affects an estimated 1 in 59 children in the United States today.

We know that there is not one autism but many subtypes, most influenced by a combination of genetic and environmen- tal factors. Because autism is a spectrum disorder, each person with autism has a distinct set of strengths and challenges. The ways in which people with autism learn, think and problem-solve can range from highly skilled to severely challenged.

Some people with ASD may require significant support in their daily lives, while others may need less support and, in some cases, live entirely inde- pendently.

AM: What signs should parents be aware of that indicate that their child could have autism?

AS: Indicators of autism usually appear by age 2 or 3. Some associated devel- opment delays can appear even earli- er, and often, it can be diagnosed as early as 18 months. Research shows that early intervention leads to pos- itive outcomes later in life for people with autism.

Many children with autism do not show signs, and some who do not have autism show some. That’s why professional evaluation is critical in di- agnosing autism. The signs of autism depend on the age of a child and can vary widely – from avoidance of eye contact to lack of babbling or speech to repetitive behaviors.

The M-CHAT (Modified Checklist for Autism in Toddlers™) can help you de- termine if a professional should evalu- ate your child. This simple online autism risk screening questionnaire, available on our website, takes only a few min- utes. If you have any concerns about your child's development, don't wait. Speak to your doctor about screening.

AM: We enjoyed attending the gala at Cipriani and it was amazing to see that the auction raised over $100K. Are there other events that Autism Speaks has for the remainder of the year that we should keep an eye out for?

AS: This year, thanks to the generosi- ty of both the wonderful chefs and all who attended, Autism Speaks raised $1.3M from the Celebrity Chef Gala. There are many other ways to support Autism Speaks’ mission year-round; you can find more at AutismSpeaks. org/GetInvolved. There are also hun- dreds of autism-friendly events listed on AutismSpeaks.org.

We had the chance to talk with Autism Speak's President, Angela Geiger at this event to find out about the initiatives that they are focused on as well as why this event in particular is one that is so important to them in terms of their partnership with those in the culinary community. We also interviewed some of our favorite chefs who are at some of the top restaurants in the world.

ANGELA GEIGER | President of Autism Speaks.org

AM: How is Autism Speaks a resource to those that are affected by autism whether they have it themselves or are connected to someone that is?

AS: Autism Speaks is dedicated to pro- moting solutions, across the spectrum and throughout the life span, for the needs of individuals with autism and their families. We do this through ad- vocacy and support; increasing under- standing and acceptance of people with autism spectrum disorder; and advancing research into causes and

ATHLEISURE MAG: Why is Autism Speaks so important and what are those initiatives that you are trying to get out about that?

ANGELA GEIGER: We’re celebrating our 15th anniversary of Autism Speaks next year. In the world of health disor- ders, it’s a short time. The amount of progress that has been made because of the legacy organizations and Au- tism Speaks being a big tent and really welcoming everyone no matter where

AM: How important is this event in terms of working with the culinary community and having this kind of partnership?

AG: I think one of the really fun things about tonight, is that it allows us to celebrate big victories like things that Autism Speaks has done to help tons of people and it also shines a light on small victories like one of the things that we are going to talk about tonight is and Instagram post that was shared recently where someone tried toast for the first time and it was a really big thing for their family. So it’s important for us to really remember that all of this matters.

AM: How do you feel about your role in this organization and what are the challenges that you’re looking at and excited to take on as we close this year out and go into the next one?

AG: I think that one of the biggest chal- lenges is that autism is a spectrum and there are people with very different challenges and very different opportu- nities. Making sure that we’re welcom- ing for everybody is one of the most important things that we can do!

@AutismSpeaks

CHEF ML: Yes of course, it’s easy for me. I always like to have beans, olive oil and honey!

@ChefMariaLoi @LoiEstiatorio

CHEF GABRIEL KREUTHER Owner and Michelin Two Star Chef of Gabriel Kreuther, NY, NY

ATHLEISURE MAG: We had the plea- sure of enjoying a meal at Eataly via their Chefs Collaborations with your Chef Adam Hill last fall around this time which was phenomenal! Can you share with us the 3 signature dishes that we should be eating at Gabriel Kreuther.

CHEF GABRIEL KREUTHER: I think one of them is the Sturgeon and Sauerkraut Tart, I’m known for the Foie Gras so the Foie Gras Terrine and Pistachio Praline and the Tarte Flambee it’s something that I grew up with that I I love as it’s a simple thing flatbread with cheese and some bacon. But then there is also the Squab and Foie Gras Crostini – it keeps changing with the seasons!

CHEF MARIA LOI Owner & Chef of Loi Estiatorio, NY, NY

ATHLEISURE MAG: What are your 3 fa- vorite dishes at your restaurant?

AM: What are your 3 favorite ingredi- ents that you like to cook with?

CGK: Well strangely enough, it keeps moving too – seasonality and too much of the same thing, it’s kind of like you don't want it anymore. I love simple things and also things that are more luxurious. I love caviar in gener- al, I love foie gras in general, but I also love simple things like sauerkraut. So, I like to combine very very simple things with very luxurious things! Right now,

I am looking to use the white truffle as the season has just started. Chestnuts are beautiful right now and it just de- pends and comes down to the mood that you’re in and what you’re looking for and some day you want something more fancy and other days you want something more homey. It all depends – it’s like do you want to drink a good beer or a nice wine? What’s your mood?

AM: We couldn’t agree more and why was it important for you to be partici- pating within this event?

CGK: Well, first of all, it’s very rare to see so many chefs together. It shows also that when an industry wants to come together to do something, and to help science out – we can actually do nice things! I’m always keen to try to help out to raise money in hopes of making a difference somewhere. It’s shown that everything that has been done over the years has made a differ- ence and I think there is hope when people come together to make that difference. Hopefully, making peoples lives come together and to continue that hope is what it’s about!

@GabrielKreuther

CHEF RALPH SCAMARDELLA Chef and Partner of Tao Group

unique. The original one (Tao Uptown) has the Satay Bass which is the most iconic dish and downtown (Tao Down- town) we did it a little more of a Chi- nese style we did some dishes from China like a whole fish – Snapper that’s deep fried and served with garlic and roasted onions. Of course at Lavo, we have our 1lb meatball which we’re world famous for!

AM: And what about the cocktails? What are 3 that we should have in mind on our next visit?

RS: Oh yeah, the Pama Sutra which is Milagro Silver Tequila mixed with Pomegranate Liqueur and Fresh Lime. The TAO-tini is another great one with Belvedere Mango Passion Vodka, Mal- ibu Rum, Cranberry and Fresh Lime. I like a good Manhattan too! I’m more of a beer and wine guy myself!

AM: When you’re not working, what are 3 things that you like to do?

RS: Sleeping, hanging out with the kids and trying to do as many activities as I can and doing yard work and stuff like that. I like gardening, trees and plants – getting into it.

@TaoGroup

CHEF MATT HOYLE Chef of Nobu 57

ATHLEISURE MAG: We are huge fans of the Tao Group as there are a number of restaurants and moods that you pres- ent there. What are 3 signature dishes that we should be trying whether it’s one of your favorite restaurants or var- ious ones throughout your portfolio?

ATHLEISURE MAG: We are huge fans of Nobu what are 3 signature dishes that our readers should enjoy on their next visit?

MATT HOYLE: Nobu Signature dishes – definitely the Black Cod, also the Yel- lowtail Jalapeño and maybe one of the Tempura dishes like the King Crab or

AM: That definitely sounds good. What are 3 ingredients that you like to use when you’re making your dishes?

AM: Before we talk about your new restaurant that you’re opening, can you tell us about Crustacean Beverly Hills and 3 signature dishes that we should try?

MH: So Wagyu Beef in Japan. You don’t need huge amounts of it, but a few bites of it is so nice. I also love some Uni and Sea Urchin from Japan and some from Santa Barbara, Califor- nia tonight which will have a slightly different taste

AM: Where do you get your inspiration from when you’re creating these dish- es?

MH: From the ingredients and then you have all of the things out there. You put them out for customers and you do it a few times and the response is, “yeah it’s great.” You think about that and when you’re making something else, you think back to those dishes to bring them back in a new way! It’s a process and it’s great!

@NobuRestaurants.us

CHEF TONY NGUYEN Executive Chef of Crustacean Beverly Hills and Da Lat Rose, Beverly Hills, CA

ATHLEISURE MAG: What are your go to foods?

CHEF TONY NGUYEN: I’m a midwest- ern boy from St Louis, Missouri – so we know good food, we know com- fort food! My go to is fried foods! I love fried chicken, my fiancé makes the best creole food – Jambalaya, Gumbo, smothered chicken and even biscuits and gravy! These are great and when we came here to NY, of course we had to try the pizza, the bagels and more!

CHEF TN: OK now, the top 3 signature dishes at Crustacean Beverly Hills, The Garlic Noodles, The Roasted Gar- lic Crab OVER the Garlic Noodles and then something that we brought here tonight is the Tuna Cigars. We made a fake cigar out of an eggroll wrapper if you will, stuffed it with tuna poke and avocado and putting it in a cigar box. If you open it, there might be some smoke that comes out! It’s a nice little starter!

The new restaurant is call Da Lat Rose. Da Lat is a little town in Vietnam that is very similar to San Francisco. Da Lat means the “City of Eternal Spring” and there are a lot of vegetables year around. We’re not talking about peas only being good in March, they’re good the whole year! Just like California, the avocados are good all year. Even here, let’s be real. You can get a decent to- mato year around even though they are the best in the summer time. In February, I think that we can both find a good one!

AM: What are your 3 favorite ingredi- ents to cook with?

CHEF TN: Three favorite ingredients – I love garlic, I love shallots ok! My last fa- vorite ingredient is eggs because you can make so many things out of them!

@ChefTonyNguyen @CrustaceanBH @DaLatRoseBH

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