Athleisure Mag JAN ISSUE #85

ISSUE #85
PHOTO CREDIT | SHAYNA DOUGLAS
@AthleisureMag

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PUBLISHER
Paul Farkas
EDITORIAL
Kimmie Smith
Co-Founder, Creative + Style Director
Paul Farkas
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MIXING
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TM
table of contents
issue #85
jan 2023
111
STYLE FEATURES
THE PICK ME UP
126
90
IN OUR BAG
133 ROCK THIS WHEN YOU’RE
WITH FRIENDS APRÈS-SKI
BEAUTY FEATURES
PISTACHIO BEAUTY
Storytelling Explored
Nyesha Arrington
This month, we caught up with FOX Next Level Chef’s Co-host/Mentor, Chef Nyesha
Arrington! We talk about having a life recipe, being able to mentor those in the
culinary arts whether she’s on TV or at an event, and her love of travel.
16
137
ATHLEISURE BEAUTY
TM
9LIST STORI3S
Sloane Stephens
We caught up with WTA Sloane Stephens and last month’s cover star, ahead of the
start of her tennis season to find out about her must-haves in beauty, style and
fitness.
51
112
LIFESTYLE FEATURES
ATHLEISURE LIST
A TAVOLA
A Legacy
We caught up with Celebrity Music Director
and bassist, Adam Blackstone!
58
For the Craft
70
Celebrity Fashion Stylist and Designer,
Jason Rembert shares his latest collab!
114
ATHLEISURE LIST
TSUTA DUMBO
AthleisureMag.com - 10 - Issue #85 | Jan 2023

Clean Beauty Thrives
Jazmin Alvarez
We enjoy sharing our favorite Clean Beauty brands with you and this category has
come a long way. We took a moment to talk with Jazmin Alvarez, founder of Pretty
Well Beauty which just opened their first brick and mortar location in NYC’s Oculus
which includes BIPOC owned brands that we’ll all want to know more about!
9PLAYLIST
MEDUZA
TM
76
This month’s 9PLAYLIST comes from
DJ/Producer Italian trio, MEDUZA who
share what they are listening to right
now.
94
Art of the Snack
Sweetbriar
98
This month’s The Art of the Snack takes
us to Sweetbriar with its phenomenal
dishes and beverages that are perfect to
enjoy with friends and family.
63MIX ROUTIN3S
Trinny Woodall
TM
117
This month’s 63MIX ROUTIN3S comes
from Trinny London’s founder, Trinny
Woodall who shares what she does Morning,
Afternoon and Night.
NEW YEAR,
N3W YOU
144
In Dec and Jan of our issues, we share
NEW YEAR, N3W YOU responses from
celebs, athletes, musicians, etc. Here’s
their THE GOOD, THE ADD and THE BUZZ.
Issue #85 | Jan 2023
- 11 - AthleisureMag.com

When we think of a live well lived, it's one
where you take on opportunities that
align with where you ultimately see yourself
personally and professionally as well
as those that are unexpected that create a
full 360 experience to roads less traveled.
Along the way of our travels in life, we
meet others that continue to infuse and inspire
us as there isn't a personalized rule
book that shows us how we can get from
Point A to Point B, but it's the moment of
feeling that spark that can initiate an enhanced
path that can take us to unimagenable
destinations.
This month, our cover editorial is with Chef
Nyesha Arrington. She utilizes food as a
way to tell stories and brings her passion
and intention to each plate that she creates.
As a Co-Host and Mentor for FOX's
Next Level Chef alsongside Chef Gordon
Ramsay and Chef Richard Blais, she inspires
those in the culinary industry and
provides expertise, intel and techniques
that they can continue to use as they navigate
the industry.
When we last talked with her in 2021 for
our JUL ISSUE #67, we talked about how
she got into her career and her passion for
putting her soul on the plate she was in the
midst of production for the first season of
Next Level Chef and we talked about identity.
Since then, Nyesha continues to do what
she does best, exploring the world through
travel, participating in a number of popups
and multi-day food events around the
world, she is currently on Next Level Chef
UK airing on ITV and she'll be back for the
second season of Next Level Chef here in
the US on FOX that starts immediately following
Super Bowl LVII on Feb Sun 12th!
We talked about her recent TEDx talk where
she shared her life recipe, the importance
of mentorship and being in spaces that
fuel your fire and allow learning about others
and about yourself. Of course, we talk
about the success of Next Level Chef and
what makes it a perfect fit as well as Native
by Nyesha Arrington which is at LAX's
Delta Terminal 3!
ATHLEISURE MAG: You know we’re
always cheering for you from the sidelines!
It’s always fun to see what you’re
up to and we’re chatting on IG off an
on and we’re so excited to have you as
cover for the JAN ISSUE #85!
CHEF NYESHA ARRINGTON: It’s an incredible
time. I’m 22 years into this
business and now that I am charting
the course, I wish I could have been
able to tell 10 year old Nyesha that it
was going to be ok!
Oh my gosh! It’s been an exciting journey
thus far and I am just grateful to
be able to put back in to the field that
raised me. It’s a completely different
time now and stories are being told
and celebrated and that’s all part of it.
So you know, I’m really grateful!
AM: In the last interview we did with
you, we talked about heritage, identity
and many of the things that you’re involved
in and I happened to watch your
TEDx Berkely talk which was about
Identity, Through the Lens of a Chef
which I think was amazing. So in this
talk, you focused on identity, being Afro-Korean,
exploration of self and creating
a life recipe. What was it like to be
able to share this powerful message?
CHEF NA: First of all, when they
reached out to me, I was like, "um
what? Do you have the right person?”
Because it was a pinch me moment. I
don’t know, I always kind of saw myself
being in my purpose being able
to share the message of life. I’m living
and learning simultaneously. So, the
person I am today, isn’t the person I
was 5 years ago, 10 years ago, 20 years
ago. So to be able to kind of - honestly,
it was the first time in my journey that
I was able to stomp down and look at
the database and collect it. You know,
I do network television, I’ve done digital
stuff and I meet a lot of people and
have traveled the world. I would say

Issue #85 | Jan 2023
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that in true honesty, that was the most
vulnerable that I have had the opportunity
to share sort of my life message with.
Because, it’s truly from an authentic and
lived place. The first day when I go to
Berkely and I did my trial talk, there was
one person in the audience and after I
finished, he clapped and came to back
stage and had tears in his eyes. He said,
“you know, that message is really going
to resonate with people.” I didn’t have a
lot of time to write it, maybe a month and
I didn’t have any coaches. I learned after
that people have all of these coaches and
do all of these things. I didn’t know that.
It was hard like any creative process. You
just kind of get the first draft down. I read
it mostly to my family, my dad who’s my
best bud and to my close friends. I was
able to distill it down to the parameters
set for the TED talk in terms of time and
implementing the Power Point tools
and things like that. It’s hard! It’s a really
hard thing, but girl it was seriously so
rewarding because I cried so many times
through it and I think that it was just a
really cathartic process. I came up in the
early 2000’s when there weren’t a lot of
chefs that were of color. I never really had
that kind of opportunity to work next to
women of color and I never really thought
about it in all honesty. I was like, ok, I’m
going to culinary school and this is what
you have to do and this is the path. White
tablecloths and fine dining is the pinnacle
of excellence and I was like, bet that’s
what I’m going to do. You know, and I did
it! I never took inventory along the way.
I was grinding head down. Lots of tears
and lots of trial and error period and going
along the come up. When I wrote that,
I felt like ok, what’s my message for myself
as a time piece? I will look at this 10
years from now and I will probably be a
completely different human and also simultaneously,
what is the message or life
recipe that I can give to people to have
that same resilience. Shit's not easy you
know? So, especially when you have the
opportunity to do Next Level Chef. Sure,
it’s a television show, but honestly, it’s literally
the best for me, because I can reach
a vast audience and now globally after
season 1 and like now, the DMs blow up.
Not because, “oh we’re a fan of you,” but
it’s, “hey can you mentor me” or they’re
having this situation. By now, I’ve pretty
much seen a lot of shit and so now
to be able to have time piece, I thought
what is the recipe? It’s sort of a macro/
micro lens to look through. When I took
that inventory, it was the first time that
I stopped and looked at how did I get
here? Because that’s what a lot of people
ask. Even I say it and that’s what it
was. That was seriously one of the most
rewarding things that I have been able
to do and to be able to share that. It’s
true. It’s like this analogy of actually creating
a real recipe in the kitchen, but
also taking those tools and applying it
to everyday life.
AM: In listening to this, it’s only 14 minutes,
but it is such a profound 14 minutes.
It made me think of a quote that
Muhammad Ali said, “If you’re 50 years
old and you think the same way at 50 as
you did at 20, you have wasted 30 years.”
He encouraged people to take inventory
and to tweak as you navigate life. Hearing
you do it, it sent chills and I had no
idea that you didn’t have a coach – I assumed
you did as all of the friends that
I know who have done it, told me about
how they prepared for it. It was beautiful,
succinct and so applicable regardless
of what your vertical is that you work in.
CHEF NA: That’s the thing!
AM: I love that!
Coming off of that, I know that you believe
in sustainability and eliminating
food waste. Why are these so important
to you in your cooking? I know that this is
a huge conversation that people are having
in this area.
CHEF NA: Well, oh my gosh, I love this
question! It shouldn’t be seen as a fad
right or an “on brand lens” to look
through. I think it’s freaking really empowering.
The term "sustainability" can

actually mean so many things – there are
so many facets to that term sustainability
if you’re talking about growing your own
produce, having chickens, upcycling right?
Using non-single use plastics and if you
are going to, know that you don’t have to
throw that resealable bag away. I am not
ashamed to wash a Ziplock bag. Those are
the terms that I mean when I say sustainable
because in a consumer driven world
where we are constantly being marketed
to on billboards, ads, our phones and
emails and website pop-ups, we just get
immersed. I will say that I have had really
and truly incredible opportunities to travel.
When I go to other countries, it really
widens my perspective because I don’t
feel as bombarded by being marketed to
if you will. I want to share that message
because I don’t know if everybody gets
to see and have that opportunity to go to
where people live in the countryside of
Bali ever. It’s like, no, we grow our rice, we
collect the rainwater and it gives back to
us. That idea can be exercised in different
ways. Like last week when it rained a lot,
I put 3 buckets out, I got all the rainwater
and I watered all my plants with it this
week. It’s like, those are the things that
I mean by sustainable. Mother Nature,
without sounding to woo woo about it
– it gives us all the things that we freaking
need. Yes, I have a compost pile and
literally, it’s so easy to get dirt, put earthworms
in it and put food waste in it and
grow vegetables. I have 3 little avocado
trees that grew from eating the avocado.
Those are regenerative practices that are
also in the lens of sustainability.
Yes, there are those conversations of
thngs being greenwashed and it’s on
brand to be sustainable, but there are
things that you can do everyday and I
think that in terms of biproduct use, for
me when it comes to scallions or things
that have regenerative and natural capabilities,
whenever I use them, I keep the
bottom 2” and I throw them in dirt and
in a week or two, I have brand new scallions
shooting up. Those types of things
are doable for people whether you live in
a NY high rise or you live on lots of land in
Southern California. Those practices are
really important to me on the smaller
scale and also on the larger scale when
you’re buying for events and aligning
yourself with different brands. I think
that being intentional with who you
are buying from is another sustainable
practice for the economy. So I think it
ultimately distills down to intentionality.
I will say this, it has been a journey for
me as well. Coming up, I was in fine dining
a lot. We would legitimately fly in a
particular kind of aluminum foil from Italy
because it had certain qualities to it.
I just feel that the 1% who gets to enjoy
those $1,000 meals, it’s cool. It’s a craft,
I get it. But also, after years and years
of that, how can I actually take this inexpensive
cut of meat and just by understanding
the anatomy and the make up
of and knowing what that animal ate,
and what can I make that is really bomb
by spending a little more intentionality
and time with it. Point and case, I think
there are a number of different ways to
look at the term sustainability. When I
was traveling through Morocco, I went
to this family’s home in Marrakesh and
they literally lived in a mountain range
and the whole family lives there – the
grandmothers, aunts and cousins. They
grow all of their own stuff. They have
chickens and they have cows and they
built their kitchen which was like a cave
and they made these hearth fires. They
burnt live fire to cook that way. There
was zero electricity and that is a way to
be sustainable. It’s about harnessing the
life tools that we already possess. I get
that that’s not for everyone and it’s not
practical in some ways, but those ideas
can definitely carry over in other ways.
AM: You’ve said that food is energy transfer.
What do you mean by that as I love
that phrase.
CHEF NA: Oh my gosh, I love that too!
AM: You know we ask great questions!
CHEF NA: You really do! You’re really
speaking to me!

It is. For an example, there was this woman
and she was sitting and eating my food.
I had never met her before and I walked
right by her and she kind of looked despondent
– a little in her feelings you know. I
walked by and then I circled back around
and said, “how are you miss? Everything
good? Thanks for joining.” She said, “Chef
Nyesha, I flew here to have this meal and
I have not been able to escape the intention
in this.” She recognized and felt everything
from the plate that the food was
on – which was handmade by a friend of
mine who made the plates for me. The
food was sourced from local farmers who
I don’t think could care more as it’s their
livelihood and they generational legacy
and they tend to the soil, they pull up the
crop and they share this with me being
the conduit who gets to apply my creative
process to it through my culinary journey
onto the cooks who prep it – the chefs
who get to create this dish and ultimately
the servers that get to tell that story that
I shared with them. All for that person to
enjoy a work of art in that moment, right?
It gets to live in the soul and it becomes
food data for that person to reflect on for
years and years and it lives there. When I
say it’s an energy transfer, it’s like a kinetic
energy that’s almost like a static buildup
that lives in that and it’s a life force. It’s
something that for me, I’m grateful that
I am able to travel based on that sort of
mindset to go to a new land if you will and
to understand that terroir and celebrate
that and then apply my culinary knowledge.
I feel like I am living in my pupose
on why I am on this planet. It means that
much to me!
AM: What is the best bite that you have
ever had?
CHEF NA: Wow, wonderful question. I will
say this and all I can go with is the most
memorable. I would say that when I was
working with a Chef Monsieur Joël Robuchon,
he was dubbed the Chef of the Century
and he has this dish which was called,
the Caille or quail in English. That dish, I
didn’t understand how such a simple, elegant
dish could have so much phenom-
enal flavor. Then I learned how to make
it and I was basically visiting a friend and
then I ended up working at that restaurant.
The whole entire plate, the way
that the herbs were picked, they were
so fresh and so lightly dressed with this
sort of mild vinegar sort of flavor on the
greens that didn’t over power it, but just
accentuated it. The quail was cooked so
perfectly and the jus – I’m such a sauce
person.
AM: Same!
CHEF NA: The jus from the natural reduction
of the bones and the trim and
that’s another sustainable practice –
nothing is going to waste. It was stuffed
with duck liver and the truffles. He has
this dish where picture a potato purée,
and it’s making my mouth water as I talk
about it.
AM: Same, because I love potatoes.
CHEF NA: Girl, I mastered that technique
to learn how to make them. I think that
ultimately, to be honest to sidebar for
just a second, I think that that’s what got
me on the show to be able to mentor on
Next Level Chef, because I actually made
those potatoes for Gordon Ramsay on
Master Chef and that’s when they called
me a couple of weeks later. They said,
“hey, we have this concept that we’re
working on.” Because I didn’t even
know that Gordon and I had worked for
the same chef. That probably was one of
the most memorable dishes that I have
ever had, the Robuchon Quail dish with
the Potato Purée – incredible – truly!
AM: If we were at your home, what are
foods or spices that you tend to always
have on hand in your kitchen?
CHEF NA: Wow, I love this question, I’m
such a spice girl!
AM: Same!
CHEF NA: Same! Yeah, right? It’s a really
easy way to add lots of depth of flavor.

Well, I would say that the spices that I always
have on hand – I love cumin. I always
have cumin, paprika, coriander, fennel
seed and also cardamon!
AM: Ooo I love that too!
CHEF NA: Girl, I love it! I feel like it is such
an under used spice!
AM: With the Big Game coming up, people
get to hangout with one another and
they’re watching the game. There is always
an array of food and beverages. If we
were hanging out with you, what would
we have on football’s biggest night, especially
since season 2 of Next Level Chef will
be premiering immediately after!
CHEF NA: So football was my dad and I’s
thing! We used to watch the Super Bowl a
lot – like every year before I started traveling
more. So snacks was always the thing.
I actually love these little things called
Pigs in a Blanket.
AM: Oh yes, I’m from the Midwest so that’s
the thing.
CHEF NA: Yes! So it’s like how do I add veggies
to these things? So get this and it’s a
really incredible dish actually. It’s kind of
like – you don’t have to sweat it! I feel like,
football snacks don’t always have to be
these opulent you’re in the kitchen cooking
Thanksgiving kind of things. It just has
to hit, so basically, these Pigs in a Blanket,
I like to dip them in mustard.
AM: Same! I’m not a ketchup girl.
CHEF NA: SAME! That’s a no no! So, ok
get this, I basically braised down mustard
greens and then I basically fold it into
some Dijon mustard and then inside the
dough, I put the little smokey and a little
bit of the braised mustard greens and
chop it up and then roll it up. I put egg
wash on the top and then I put sautéed or
popped mustard seeds on top with a little
flaky sauce and then bake them. So you
get these crunch elements, a bit like poppy
seeds and then these flaky salt bites
and then you get this bit of a dip inside
so you get a bit of that moisture element
to it. You kind of feel like you’re eating
healthy, but you’re not really. I also do
this Dijonnaise with Kewpie mayo which
is this Japanese mayo!
AM: Love Kewpie!
CHEF NA: I love a Kewpie moment!
So that with Dijon mustard and fresh
chives. You dip that in there and it’s like
the best bite ever!
AM: Oh my God. Between what you just
told me and I interviewed Chef Kristin
Kish a few months ago and she had a
kimchi Pigs in a Blanket version – so this
Super Bowl, I need to do something different
to incorporate these things.
CHEF NA: Mmm, yes!
AM: You were talking about Morocco
earlier and I saw it on your IG and I remember
when you were doing it that I
thought it was so amazing. You’re known
for storytelling through food. Why did
you want to go to Morocco and what
was that like for you?
CHEF NA: Oh my gosh! Well first of all, I
just wanted to be able to get to the continent
of Africa and that was my first
taste at it and I can’t wait to get back!
I want to travel to Ghana and Nigeria
next.
I just have had some amazing opportunities
to storytell through food. It started
the first year in Belize and that was
in 2019 and then I did Morocco, I did Bali
and I did Hong Kong.
I think for me, it was an opportunity to
connect. I traveled with 12 people and
basically, led them on a culinary journey
where I took them through the markets!
Oh my God, the most beautiful thing is
that we traveled through Marrakesh,
Fez and the Ourika Valley and I was collecting
ingredients along the way and
then we cooked an amazing huge din-

ner. I think that for me, to have perspective
on other places from where I was born, I
think it really just adds to my repertoire. I
have a very unique perspective on cooking
because I don’t want to just know one
style. I learned French fine dining because
I feel that the technique – right, which is
different from the ingredients and the cultural
influence is the mother of cooking
right? How to braise, how to make a sauce,
how to chiffonade, how to cut a brunoise
– all those things are applicable to the ingredients
or the terroir of where I am. So
if I can go to a new place in the world and
learn about a particular thread of saffron
or a way to cook couscous which is such
an art to learn those things. Like, bread
making first hand from the matriarchs –
I get to weave that through my tapestry
which becomes a personal approach to
cooking, right? I did it in my TED talk, I believe
that we as human beings are simply
the bridge and gateway from the past to
the future. So, it is something that I wear
with a badge of honor, so that’s really why
I try to travel as much as possible and I’ll
actually be doing another pop-up in Q2 of
2023 in Hong Kong.
AM: Oh wow!
CHEF NA: I know! People are so excited!
They don’t want me to cook food and give
them my take on Chinese food, they want
to feel who am I on a plate. That’s what I
feel what my super power is – to storytell
through my food.
AM: You participated in Kwame Onwuachi’s
The Family Reunion at the inaugural
launch in 2021. You moderated Stories
From the Matriarchs: Then vs. Now which
included Virginia Ali of the iconic Ben’s Chili
Bowl, Chef Tiffany Derry and Chef Mashama
Bailey as panelists. The Family Reunion
was held at the beautiful Salamander Resort
& Spa which we’d love to check out
later this year. Can you tell me a bit about
this multi-day event and why did you want
to do it?
CHEF NA: Well, I’ll see you there! He
reached out. Kwame’s a long time friend
and colleague and we came up together.
When he asked me to do one of the
closing ceremonies which was to pay
respects to the founder of Ben’s Chili
Bowl.
AM: Which is insane!
CHEF NA: I mean, I was like, what? I moderated
this panel which focused on matriarchs
past, present and future. It was
just a vibe. I don’t even know how to articulate
it – it was truly a vibe. I did that
the first year and then the second year,
I cooked and I’m not trying to talk big
headed, but people said it was probably
the dish of the whole event and it was
so bomb! It was braised short rib but I
had this Afro-Korean influence with it
and this sweet potato grits. People lost
their shit and you know, you make dishes
and you’re like this hits, this is great,
but this was one of those dishes where
I was like, “dang, I put my whole foot in
this dish.” Seriously, for weeks, people
were hitting me up on IG and even at
the event saying dang! It was just one
of those things. That’s that love transfer
from conception to the menu articulation
to people making the dish. You
have to inspire constantly, and you have
to inspire to be inspired truly. It’s a full
circle of like!
The Family Reunion, I’m always grateful
to be invited to it and every time I leave
that event, I just feel that my cup is full.
AM: It looks amazing!
CHEF NA: It is a vibe. I don’t even know
what else to say! From the playlist that’s
playing throughout the Salamander to
the conversations. We’re all out here
pushing and then you get this moment
to kind of stop and connect. You can
share ideas, it’s really cool.
AM: So will you be at this year’s?
CHEF NA: I will!
AM: Amazing! I was talking to my Co-

Founder who is also my boyfriend and we
happened to catch Kwame at StarChefs
International Chefs Congress back in 2019
and talk about rice and the impact of the
diaspora as it went from West Africa to
the US and I was like, we definitely need
to check out The Family Reunion, see the
resort and be able to hang with you as well
as other chefs and to enjoy the culinary experience!
CHEF NA: Love it!
AM: You’re also going to be at the Mohegan
Sun the last weekend of Jan for the Sun
Wine and Food Fest. Why did you want to
be at this food festival, what is happening
and what will you be doing there?
CHEF NA: So, I’ll start with my dish. I’m
going to be doing a Toasted Rise Porridge
with a Chicken Ai-Soon Meatball which is
my grandmother’s name on my mom’s
side. It has this crispy garlic and scallions.
I’ve been playing with this idea of Afro-Korean
cuisine and this is kind of a dish that
will reflect that. I chose this because it is
an opportunity for me to connect with my
peers, to connect with a part of the states
that I don’t really get access to. I like to do
these events, because I don’t necessarily
have a restaurant where people can come
patron so it’s important for me to take my
food out on the road and to be on tour
if you will! So, I do a lot of private events
in LA, but this is my way to do public dinners.
It’s kind of amazing and hits all the
touchpoints for me because I get to connect
with my colleagues and then I get to
share the message of food. I’ll be able to
do the dine around where people will get
to meet all of the chefs and then also I'll
get to demo a dish.
The demos are my favorite part. For me,
I get to demystify cooking because I am
up there and I am showing it. Anyone can
find a recipe, but if I am showing you how
to do it, it makes people feel more empowered
and maybe they can make the
recipe at home. So this year, it may sound
simple, but these are the kinds of things
that people should know how to make to
really up their game. A freaking salad
dressing! Last year, I showed people
how to make ramen noodles. I like
showing people about things that they
generally go out and buy so this year, I’m
going to show people how to make a signature
thing that I make which is called
a Shatter Batter. This batter stays crispy
for forever and really it’s a game to see
how you can capture the most amount
of bubbles in the batter as possible. So
I show people the techniques, but also
the science behind it. When to fold in
your egg whites, when to use baking
powder, baking soda and what do these
do scientifically? Once you have those
elements of chemistry, people can take
that and apply it to their cooking. I’m
basically going to show people how to
make this Shatter Batter, I’m going to be
deep frying things and generally, everyone
has these ingredients at home. I’ll
be demoing that and then doing the dine
around event with the Chicken Meatball
and it should be a fun time!
AM: I love that you’re always doing different
types of events that show different
types of facets. I know that you have
the one that’s coming up with the St Louis
Community College – Falling in Love ...
In the 5 Courses Gala at the Four Seasons
and the fact that students who are culinary
artists will be able to get to work
with you as well, it’s really cool to see
how you’re always giving of yourself and
doing things in a different way. Why did
you want to be included in that event?
CHEF NA: Oh my God, I love it – you
know all of the things!
AM: I love you as a person, but I also think
it's important that when a person has a
signature and they have a throughline, I
love seeing how true it is – which yours
obviously is. But you’re always doing different
things and infusing mentorship
through food and you’re raising people
up that are making their way and I think
that’s cool that you do that consistently.
CHEF NA: I agree because it feeds my

soul as much as I hope that it feeds theirs.
This one, I’m really excited about it because
I didn’t have the bandwidth in my
schedule to do it last year. This year, having
time to circle back around, it’s going
to be exciting because I was talking with
the chefs and these culinary students, I
always have to say that the first day that
I sat in culinary school, I knew that I never
wanted to do anything else. I was going
to see it through to the end and now
to have the opportunity to give back to
these young minds and nurture - is a part
of me in creating that legacy in our field.
It’s a vertical – it’s either going to grow or
not and it takes tilling the land to make it
grow and be fruitful and this is my way of
doing that! It’s also really cool because I
came up literally in the best kitchens that
you could work in in the world. To be able
to wear that hat for a day without having
to tend to it every single day if I had
a fine dining restaurant, selfishly, it’s kind
of a way for me to be able to wear that
hat for a minute. It’s what I’m good at.
I really love that part of it. 5 courses for
500 people is no small feat. The amount
of pre-production that goes into such an
amazing gala like that is very challenging.
It’s very rewarding and I don’t ever want
to be like, “oh, I’m a celebrity chef and I’m
too big to do the things.” I’m a worker
first and foremost and that’s how I got to
where I am today. To be able to do that, I
want to make sure that I am actually doing
the things.
AM: Looping back to Next Level Chef and
looking at the first season, when I interviewed
you last time, you weren’t able to
tell me all the things, but after watching
the first season I was so hooked. I loved the
fact that you had these different levels that
had these different resources. You don’t always
get to be at the tip top and you have
to do a lot with less and still make it look
amazing. Being able to figure things out individually
as well as being able to do so as
a team – what did you walk away from as
someone who was a mentor, having a person
who won from your team and working
alongside Gordon and Richard?
CHEF NA: That’s a great question! Truly, I
don’t think that I could be more grateful
to be on this type of program because
ultimately, I’m a blip on these chefs life
radar. Yes, it’s cool that I’m on a show
blah blah blah, but it’s not about me, it’s
about them! For me, not being that far
from cooking competitions myself, I can
completely relate to how they feel. To
be tasked with putting a dish together
in 45 minutes, you haven’t seen all the
ingredients, you don’t know what level
you will be on – it’s a gauntlet. You really
start to see after the 3rd cook that
they may have had the opportunity to
be on all 3 levels. So they’ve kind of had
the opportunity to take inventory and
they can strategize and game plan. But
it’s really hard! To be able to be a voice
of reason sometimes, I get it. Once that
light turns green, you’re like go and your
mind is on a bullet train to be like, “ok,
I need to grab all of these different ingredients,
not freaking cut myself, but
I’m also on TV so maybe I should smile!”
It’s a lot and I get it! I feel like I’m that
ghost teammate. Yes, I’m their mentor,
but I’m part of their brand and part of
their hands. I don’t feel like there is this
hierarchy where I’m on top of you, I’m
with you! Just to be able to be that voice
of reason for those chefs – that may
need less salt or that needs a pop of acid
and then they win, those are the most
rewarding moments. You can see the
gratitude that they have for the entire
journey, win or lose. Pyet DeSpain took
it home last year and she put the work
in, but it’s like – a lot of the magic actually
happens outside of the program because
these chefs get 4 months of mentorship
between myself, Richard and
Gordon outside of the show plus that
$250,000 to seed their dreams. I mean,
you have got to really freaking hand it
to Gordon. In 2006, I remember working
in this 2-star Michelin restaurant and
feeling like dang, I was just 5 years into
the game and for me, I was like, I want
to work in harvest kitchens and that’s
what I did. So I was like, ok and the more
that I started to peel back the layers, I
was like, “dang, I don’t know anything."

But what I did know was that I had work
ethic and I was ready to take it on. But, I
knew I needed to look at who was killing
it and it was Gordon. He had the most Michelin
stars, he was killing it in media to
the point of watering the soil. To have a
show like this where I get to dedicate this
year's and years of ups and downs and
the journey lived to these young minds,
there is no other show like it. Yes, there
is this competitive component but it’s rewarding
for the mentors also.
To be able to work next to him every day, I
can’t even tell you girl. I go to bed excited
and I’m excited to wake up! No moment
am I like, “Oh my God it’s hard waking up
at 4am in the morning every day.” I go and
I wake up, I go to the gym and I sit in the
makeup chair for 2 hours and I’m ready to
crush it every single freaking day. I love it!
I would say that it is the most professional
set that I have ever been on and it’s the
most inspiring because he leads his sets
like you’re in a kitchen. To be on a set led
by a chef’s mind, is different then being
on a set led by a production person. He
has a production mind, so it’s like for me,
it’s the best of both worlds. I’ve had the
opportunity to do a good amount of TV
by now, but most of my life lived has been
in kitchens. So, I feel like I’m grateful because
I’m in the best place for me.
AM: What was your favorite challenge
from season 1?
CHEF NA: Ooo my favorite challenge from
season 1 was the cultural mash-up challenge.
The chefs were tasked to take two
different countries and create a synonymous
dish and that’s not easy! It’s not
just like this term that people loved using
in the 90’s – fusion. For me, it’s a mild
trigger work. It’s not fusing 2 continents
together, it’s like what we spoke about
earlier. For me, the best way to articulate
storytelling in a dish is to use techniques
from one part of the world and ingredients
from another.
The elements that make up a dish – so if
you say this is a protein an Ibérico ham
from Spain and I want to do it with some
sort of a citrus element. Maybe you’re
not using a particular orange from that
region, but you’re using a lemon from
a different part of the world, but it’s
still an acid. It makes sense. It’s not just
about shoving a square peg into a round
hole to put two different parts together.
That’s part of the journey to get those
chefs to understand how to build and
storytell through a dish. I would say
that that was definitely one of the most
memorable!
AM: I remember when I watched that
episode and I thought, “ooo that could
go really well or it could be really bad!”
CHEF NA: 100%! You really have to be
able to understand ingredients.
AM: So how did you get onto Next Level
Chef UK which is currently running right
now, right?
CHEF NA: Yes ma’am! How did I get onto
Next Level Chef UK, I just tried really hard
during season 1 and I think that that is
something that you just can’t fake. I genuinely
in full transparency, some sleepless
nights thinking about how I can be
the best mentor to these chefs. When
they don’t win, I take it personally. How
could you not? I think that that resonated
with the antithesis of the show. The
ethos of the show is rooted in mentorship
and it is something that I don’t take
lightly, win or lose. It’s not even about
losing, it’s about the opportunity for
growth. I think that that really resonated
with the team and they asked me if
I wanted to be part of the team for the
UK version and without question, I was
honored. That was something that was
unexpected, I didn’t anticipate that at
all. It’s currently running and it was really
cool for me. To be able to see how different
people cook, especially, the most
surprising thing for me was the range.
They’re all British, so seeing the range, I
was like, “what am I going to get?” I got
a pretty wide range from Indian, Asian,
Jamaican and traditional British cuisine.

For me, I was a little nervous to see how
an American chef would be received.
AM: That’s what I wondered!
CHEF NA: Girl, like learning the verbiage,
but it was actually all second nature because
in fine dining, a lot of French brigade
style kitchens use those terms anyways.
It’s just part of the European culture, like
rocket for arugula or aubergine for eggplant
and coriander for cilantro, so it came
natural to me. I think that part of it is just
the ability to communicate. At the end of
the day, 2 human beings from 2 different
parts of the world, we were able to connect
over food and it was just some of the
most enjoyable experiences that I have
had being over there.
AM: To know that in a few days, we have
the 2nd season that will be here. Last fall
we were talking with Richard and he was
like, “oh yeah the 2nd season starts right
after Super Bowl Sunday!” I was so excited!
How excited are you to be back here
again and what are you looking forward
to?
CHEF NA: Wow! Well, I can’t believe it.
What am I looking forward to? You know
what I love? We spent a lot of time vetting
our teams prior to the launch of the show
which makes sense for the progression of
the show. This season, instead of episode
1 with us picking our teams, we’re just going
to get straight into it!
AM: Oh wow!
CHEF NA: I know! I love that because we
have now built the base and people know
the concept of the show. There’s a lot
more opportunity for people to follow
along with the actual competition and
they really love that part of it. I’m really excited
to have more episodes. We’re actually
coming back with more episodes this
season. I don’t know if there is a better
opportunity of a slot to be airing right after
the Super Bowl, it’s kind of a big deal!
AM: For sure, I was talking with Richard
about chili and he just slipped it in there
and I was like, “wait, right after the Super
Bowl?” I was like, “oh crap!”
CHEF NA: Girl, the fact that Rhianna is
playing at halftime, I’m so here for it!
AM: Coming from the Midwest, I love the
Super Bowl. I like to get up and watch all
of the pre-coverage and hear the stories
etc early in the day!
CHEF NA: Me too!
AM: By the time it’s the actual game, I’ve
been up for hours and so ready for it! This
is so exciting. So to be able to end all of
that by watching another form of competition,
with their grit and know how,
that’s so cool and I’m happy to hear it.
Do you think that you will be attached to
additional seasons whether here or other
global versions?
NA: I don’t know! When I first met Gordon
and was a guest chef on Master
Chef for his finale, my parting words to
those chefs were to look at the kitchen
like a playing field. You have to have
an athlete mindset to win. It’s not just
one component or the other to excel in
it. It’s a team sport and you have to approach
it every day with a competitive
mindset to not also ask but to demand
excellence from yourself. I think that
that is 1 super cool thing that will be a
synonymous dialogue through all of
the parts and wherever this show goes.
There are so many layers to it, so many
facets and to have that spot after the
Super Bowl is incredible. I’m excited to
be on the UK version. I’m not sure about
what the future holds, but we’ll see. I’m
just excited that in this moment, I can’t
express enough gratitude to the FOX
people, the Studio Ramsey people – it’s
incredible. Words can’t explain actually
how incredible it is to be on that show. If
it ended tomorrow, I will feel glad about
what I had to offer and if it went on for
10 years and I was part of it, that would
be amazing too.

Regardless I will say that when I was looking
at who was killing it in the game and it
was Gordon, for me to be able to have so
much time to spend time with him so far,
has been a dream! I couldn’t ask for more
actually.
AM: As a viewer, it looks so natural. Sometimes
when you have certain kinds of pairings
regardless of the show or the vertical,
you can see that someone was pulling to
make that happen or that an advertiser
got their way and there is no connection.
But when I see the 2 of you, it feels natural,
and it’s a blessing because sometimes you
have to make a mountain out of a mole hill
and this, it’s just what it is.
CHEF NA: Girl, I’m saying! When we had
the launch party in the UK, a couple of
weeks ago. I wasn’t ready for it. They
brought us up on stage. We were in front
of the producers, culinary, press, culinary
students, friends and all of these people
in the building. He thanked everyone for
coming and passed me the microphone
and told me to say some words.
I started speaking and I was so overwhelmed
with so much emotion and gratitude
and started to tear up. I pushed on
through my words, I said my things tearfully
and after people kept coming up to me
and said that they were balling their eyes
out listening to me speak. To your point, it
comes from a very authentic place. Point
being, after I spoke, Gordon spoke and he
said he was so grateful to work next to
me also and said that the thing about it
and the thing about this show is that it always
comes back to the food. No matter
what, good days or bad days. We will never
not have that part. That’s what makes
it the most authentic. That will never falter.
Every day, we have team meetings
and we think about the concept of the
day. These challenges – we think about it.
What would we make with this? We really
treat it like it’s a kitchen and that’s where
all of that comes from and it’s a root system.
It’s not just produced by these freelancers
and producers that come in just to
try and build a storyline. It is a true chef
show. So it’s cool!
AM: Since you’re always on the go, what
do you do for your own self-care so that
you can reset and be ready for your next
adventure? You literally could be anywhere.
CHEF NA: Yeah, it’s very true. I look at
it like a very big grid system and I think
about it like that. I have been conditioned
and I grew up playing team sports and I
look at it the same way. I grew up working
those 10 and 12 hours days. If I know
that I am in London next week, the few
days leading up, you know I might do a
juice cleanse, I might workout a little extra
harder so that I can sleep a little better.
I might negate sleeping a little the
night before so I can sleep on the plane.
It’s all about managing time ultimately
and being intentional about how it is
being spent in terms of your time lived.
I think that that is the most important
thing.
I will say that 2019 was a huge growth
year for me. I think before I was managing
my stress differently whether it was
a few glasses of wine, over indulging in
food – I have turned that around drastically,
where I have put that same energy
into my gym routine. That for me, was a
life game changer, not just for my career,
but also my regular life. I sauna a lot, I
ice bath, I do a lot of CrossFit – those
things - functional fitness, it makes me
function in my regular life. I have way
more bandwidth to take on these larger
feats you know! I will say that that is my
main thing and how I am able to maneuver.
I will be honest, I would not be able
to do it alone. I have a team that keeps
me on track and manages my calendar
and helps me! I don’t like to come from
a reactionary state, I’m a very proactive
person. So that is the only way that I
am able to manage such a demanding
schedule. I would say that it’s a lot of
self-care girl, it’s a lot of meditating and
I wear my Oura ring and it tells me when
I am not doing things properly and I adjust.
I do IV's - I do the IV game and we

talked about this last time. I do redlight
therapy.
AM: Same!
CHEF NA: I get my B vitamins, I’m very
very intentional with my body.
AM: Philanthropically, how do you give
back to your community and those in the
culinary arts?
CHEF NA: Well, I think that things like this
Gala event, we’re raising a lot of funds to
go towards this culinary school. I mentor
outside of these hosted events as much
as possible. I do a ton of private dinners
all over LA and I always make it my business
to hire the team - the next generation
coming up and specifically, women
of color if I can because it’s just good to
be intentional with where the dollars are
going. Knowledge is power and we know
that. The more that I can show the next
generation, the better. I think that it’s ultimately
through mentorship as much as
possible.
AM: Are there other projects that you have
coming up that you are able to share?
CHEF NA: I just opened a restaurant, Native,
a couple of months ago in the Delta
Terminal in LAX.
AM: Nice, that I didn’t know!
CHEF NA: Really? I’m working on that
project with potentially more to come!
I would say that definitely if people are
interested to check me out in my Hong
Kong pop-up, that’s a really cool time to
connect! Yeah, the restaurant in LAX at
Delta Terminal is killing it right now! It is
very exciting! Those are the things that I
can talk about now, there are other things
swirling around, but I think that it is too
early to tell.
AM: What do you want your legacy to be?
CHEF NA: Wow! I love these questions!
What do I want my legacy to be? You know
what I want it to be? I want people to
feel that they can be more vulnerable
and open to conversation. I think that
for me to be able to storytell through
my food is a way to connect with people
and to break down these walls that have
been so systemically ingrained within us
especially in culture and in race. I want
my legacy to be the glue that bonds humanity.
@nyeshajoyce
PHOTOGRAPHY CREDITS | FRONT COV-
ER, PG 16, 20 - 23, 26 FOX | PG 19 + 9LIST
STORI3S PG 48, 51 Brian Parillo | PG 25
Michael Becker/FOX | PG 29 Nyesha Arrington
| PG 30 Pedro Cardoso | 9LIST
STORI3S PG |

When we watch our favorite performances,
there are so many people involved that
make these shows come together. The Music
Director has a birds eye view and is integral
in making sure the components come
together, keeping all the teams in lockstep
with one another and being able to translate
the artist's vision to what we see.
When you have a MD that is also musician
and can play across genres, you really have
someone that is multi-talented! We caught
up with Adam Blackstone a bassist who
has performed with Jay-Z, Dave Chapelle's
Block Party, Justin Timberlake, Janet Jackson
and so much more. He has also been
the MD for a number of the entertainers
above including Nicki Minaj and Rihanna
- sometimes playing with these artists
and more. In addition, this man has been
the MD behind the historic Pepsi Super
Bowl LVI Halftime Show featuring Dr. Dre,
Snoop Dogg, Kendrick Lamar, Mary J. Blige
and Eminem and will be back again when
for the Apple Music Super Bowl LVII Halftime
Show with Rihanna hits the stage for
this moment of sports meets music. In this
position, he has helmed the OSCARS, NBA
All Star Weekend, The Masked Singer and
more.
In addiiton to being in the industry for
decades with a coveted list of talent that
he has worked with, he just released his
debut album Legacy last fall and his single
'Round Midnight with Jazmin Sullivan
has been nominated for a GRAMMY which
takes place next month! To ensure that he
can continue to grow his brand and fingerprint
on the industry, he also talks about
how he supplies an array of talent from
musicians, engineers and background singers
to our favorite artists through BASSic
Black Entertainment.
With some busy days ahead, we wanted to
find out about how he found his way into
the music industry, his love for bass, being
a musician as well as a MD and what he
has coming up.
ATHLEISURE MAG: What was the moment
when you fell in love with music?
ADAM BLACKSTONE: That’s a great
question! I think from birth! With my
family, I was always surrounded by music,
my father is a musician. What we
would call today, probably a wedding
band singer, but he did weddings, bat
mitzvahs, church services, banquets,
and all of that. Then, growing up in
Black church, my mom and my family
was heavy into choir and music ministry.
I think that early early African American
church experience allowed me to see
the power that the music played in the
emotional and psyche of human beings
in general. Fast forward to me going to
high school and getting some jazz band
awards and all of the accolades and the
praise and being a little bit turned on by
that as well. It made me want to excel
and to show Black excellence. Of course,
fast forward to really my first major major
gig was Jay-Z on stage at Madison
Square Garden. There was nothing like
that feeling! So those 3 instances for me
were very much spread out, but were
very much so similar feelings you know?
AM: Yes. What drew you to wanting to
play bass?
AB: Funny story, I started as a drummer.
I think every little Black boy in church as
a musician wants to play drums. When
we moved to a suburb in town - Willingboro,
NJ, again, the band teacher who
was white, I’ll never forget when he
said, “listen, I have 14 drummers. I heard
about your family, I hear about your musical
lineage that you have and our band
is missing a bass player.” This was in 2nd
grade and he said, “I would love if you
would switch over.” I said, “hell naw, I’m
not doing that bro!” This was back in the
day when you had to walk to school and
all of that and I wanted to walk with my
drum sticks – I didn’t want to walk with
a bass! He talked to my parents and we
made the switch and honestly, it was
one of the best decisions that I had ever
made of course!
So that is what introduced me to bass
and that instrument in general allows

me to be the foundation and the root of
all of the chords that are being played. I
learned that a little later on. Drums is the
rhythm, but bass is really the melody and
it controls the chordal structure. Me being
the future MD that I was, I think that I
like a little bit of the control!
AM: I like how one decision really made all
the difference!
You have worked with so many people
from Rihanna, The Roots, Justin Timberlake,
Maroon 5, Jay-Z and even across
genres.
AB: Yes!
AM: How do you approach when you’re
working on these projects as they all have
different needs and different focuses in
terms of when you’re coming in as the musician
role.
AB: I think that the biggest thing is that
they allow me to be able to be myself, to
be creative, allow me to present them
with ideas, but also knowing that I am protecting
them. They know that I am taking
their vision and just trying to enhance it
a little bit. As musical director and crossing
genres specifically, it’s not about my
vision, it’s about the artists’ vision. We’re
all a team. If they win, we win. If they’re
hot on stage, if their tour is hot, it allows
for more opportunities for me as well! So,
I always pride myself on asking the artists
what they need, what they want and how
I can be a vessel to enhance that vision
across genres, that respect is given and
so they allow me to, you know, continue
to be as successful as I am.
AM: Tell me about your debut album Legacy
which came out last fall!
AB: Yessss Legacy, Legacy! It was a labor
of love for sure! We all went through that
pandemic, and you know, we lost some
folks. I lost a couple of good friends of
mine, I lost a cousin and going through to
their services, I realized that I didn't want
to leave this Earth with a laptop full of
ideas – you know what I’m saying? I
heard Jazzy Jeff say, “leave here empty.”
So, I was really inspired by loss and I
buckled down for about 40 - 45 days and
returned to my roots and one of my first
loves is jazz and really progressive jazz. I
decided what songs I wanted to do and
really saw which artists were being impacted
by me for a long time and how
they wanted to pay it back to me by hopping
on my album. Everybody from Kirk
Franklin to Mary Mary to Jazmine Sullivan
to Jill Scott to Queen Latifah. The list
goes on and on! I made that one phone
call and they said, “absolutely, whatever
you need,” because they know for
the last 20 years, I have answered their
phone calls and said the same thing. You
know what I mean? It’s what I like to call,
Relationship Equity! It’s been really cool.
We went Billboard #1 on Legacy, the single
got a GRAMMY nomination, we are
Image Award nominee now for 2023 and
going on tour opening for Jill Scott this
spring. I’m very excited about that that
Legacy continues to hopefully impact
people and to become part of their legacy
as well. I really did it to inspire.
AM: That is amazing and I really love
when you are talking about Relationship
Equity, as I have definitely dipped into
that pool many times and let them know
that for the times I reached back, I needed
it for what I was working on.
AB: Even with that, to the right person,
you don’t even have to say that because
they know what you’ve done and the
value that you have added to their legacy,
you know what I’m saying? I’m very
grateful for God giving me the foresight
20 years ago, didn’t know I would be
here doing a record. I was nice to people,
I was a good character person, I
had integrity and so now when I make
these calls, it’s been no issues. I’m super
thankful for that!
AM: So are you thinking about your next
album?
AB: Legacy 2, I’m definitely thinking

about it for sure!
AM: In addition to being an artist and a
musician, you’re a noted Music Director.
Can you tell us what a Music Director does?
AB: No problem. As an MD, my job is to
curate everything live music oriented
from stage, to lighting, to choreography,
to programming – basically build that live
experience for the viewer. So it starts by
me sitting with the artist and seeing what
story that they want to tell through their
set list. Sometimes we have 2 hours and
then for things like the Super Bowl, we
have 13 minutes, you know what I mean?
From there, I do a lot of hiring of the band,
backgrounds, engineers and then I rehearse
the band and then it’s everything
from me going to choreo rehearsal, lighting
rehearsal to make sure that their cues
line up with the music cues. So that gives
that total overall experience and that’s
essentially what a music director does
from arranging, to scoring to creative on
the stage.
AM: When you’re doing that, is it hard for
you to wear two hats when you’re actually
playing as well as being the Music Director?
AB: That’s a great question. I have to be
honest and say, that it’s easier for me to
be able to do the two hats because I speak
through my instrument. That allows me to
have a little bit more of a fluent language
if we use that analogy, because I can get
the ideas out while playing. Sometimes, if
I’m just coming in to oversee and there is
another band like Maroon 5 or something
like that - when I do Tim McGraw, he has
his own band, it’s like I have to adapt to
their language. Either way it’s cool, but I
have to say that the two hats actually because
of my musicianship and I’m thankful
for that, it lets the MD job be a little
easier for me!
AM: It’s amazing to think about the fact
that you were saying that whether someone
is going on a tour, last year’s halftime
show for the Super Bowl and you were
also involved with The Masked Singer as
well which is a TV show. That’s a lot of
hats to juggle, so how do you say, ok if
this is a tour – it’s this way and a TV show
is another way and then when you’re doing
the halftime show which was ridiculous
–
AB: Thank you so much!
AM: We just watched the documentary,
The Show: California Love, so being
able to see the behind the scenes as
someone who is a fashion stylist and
the Co-Founder and Creative Director
of Athleisure Mag, I have such an appreciation
for how all of those things come
together and it’s nice to see how that all
took place.
AB: I think that the biggest difference
is trusting myself and trusting the process.
When it comes to the creative,
I started as a touring guy so a lot of
times, the touring aspect comes a little
easier to me and I’m a fan of music. So
I know what the viewer wants to see/
hear. When it comes to the television
show whether it’s The Masked Singer,
The Four, BET Awards, The Voice – things
like that, we’re making television so how
do we want to sustain people’s interest
by watching the show? How we do that
is by making very impactful moments
happen in a very short period of time.
That’s different then the tour, because
you want to elongate the moment so
that you can stretch out people’s attention
span – you get what I’m saying? It’s
a different hat to wear, but at the end of
the day, it’s about entertainment and I
am happy to be a true entertainer in the
sense of the musicianship of it.
AM: This year, you’re going to be back
at it again with Rihanna’s halftime show
for the Super Bowl. What can you tell us
about this show and anything that you
can share as we’re all so excited!
AB: No doubt, I’m excited to be a Co-Musical
Director this year with my partner,
Omar Edwards. He’s another Philly guy
and we are going to set the world ablaze!

Riri has had the super power of all her career
of being Anti, no pun intended! So,
what that allows us to do is for us to think
completely outside of the box. I can’t give
you too many more details to be completely
honest, but I will say that it’s going
to be a whirlwind experience for that 13
mins for sure. I think that the people will
love it for sure. I always like to call it the
Super Bowl catalog of songs so I promise
you that you will hear your favorites!
AM: Tell us about BASSic Black Entertainment
and what it offers to those in the music
industry.
AB: Absolutely, BBE we call it for short,
BASSic Black Entertainment was founded
by myself and my beautiful wife, Kaisha
Blackstone. At a point in 2008/2009/2010,
my stock as MD was rising and I was not
able to be in multiple places at one time!
So, the artists trusted me and said, “hey,
even though you can’t be there. Can you
set it up for me, hire the personnel?” I said
of course and knowing that these people
shared the same core values as me musically
and personally, character and integrity
as well – at one point, I had over 250
musicians, singers and engineers collectively
out on the road with different tours.
My wife said, “ok guy, hold on. Let’s figure
this out.” How can we not just monetize
because it wasn’t about that, it was about
creating a structure for these people. I
kind of was like calling them up, doing the
music and then throwing them out with
the wolves per se in my earlier career. But
once we set up BASSic Black Entertainment,
there is a structure, there are tour
managers, there are rates in place and everything
that allows people to be able to
come to work and maximize their jobs for
the potential to be a musician and to not
have to worry that anybody will take advantage
of them. They also know that the
BBE brand is represented as well so it’s all
with excellence.
Right now, we are a music staffing agency,
we have now branched into the record
label industry business as well with BBE
Records and we will continue to not only
put out music, and new artists, but
also support tours. Right now, I have a
BBE band out with Jeezy, a BBE band
out with SZA, a BBE band out with Ari
Lennox, we’re doing great! For myself,
I’m opening this spring for Jill Scott, so
that is going to be a great experience
as well.
AM: I mean, you have so many plates
that are spinning, all those projects,
prepping for your spring tour, going to
the GRAMMYs next month!
AB: Yesssss!
AM: Congratulations on that! You have
the halftime show coming up – how
do you take a moment for yourself in
terms of self-care and making sure that
you can kind of refill your cup or at least
partially?
AB: I’m about to give you some exclusiveness!
I like to just disappear from
rehearsal for 3 days and to see my kids!
Family first over everything to me! If
I have their blessing to go out and be
great, that allows me to remain creative
and to operate in my most maximum
genius. If the home structure is
not cool, I’m coming home – you know
what I’m saying? Even if home is cool
and my stomach is not cool, or me
missing my family and my wife is not
cool, I’m coming home so that is how
I replenish myself. I kiss my babies – I
love on my family. I bring them out
with me when I can. They support me
in all I do, it’s been a sacrifice. It’s a sacrifice
not only for me, but my wife as
well. I’m just so thankful that I have a
strong woman like that to hold the fort
down, be at the crib – she knows that
I’m out here building a legacy for our
children. Hopefully, for her to be proud
of as well. That’s how I replenish myself
by filling myself up with love from
my family.
AM: Once again, it was so much fun to
research you for this piece as there were
things that we already know, but it was

a treasure trove of so many things like being
the MD for All Star Basketball Weekend
and the Oscars, you got an Emmy for
last year’s halftime show for Oustanding
Music Direction – you have done so much,
you have worked with so many artists and
now you have your own album, what do
you want your legacy to be?
AB: My legacy should be that Adam Blackstone
was a core value person, giving, selfless,
loving and also did good music and
made people laugh, made them dance
through the melody. If that can be my legacy,
that would be more then I could ever
ask for. If my music is it then that is a plus,
I promise you! I’ve been so thankful to see
the impact that it has had through the accolades.
The Emmy award was so so great,
but I was hired to do a job, right. I was
always going to do the best that I could
do. I’m alsoways going to be the best me
that I can be and an Emmy just validated
that someone else thought that it was a
good job as well. This GRAMMY nomination
hit differently for me, because it’s an
idea in my head – the music, it’s an idea in
my gut, it’s an idea in my soul and it’s an
idea in my heart. So, to see how that one
idea can come to fruition and other people
then latch on to that idea which was
created by yourself, it just meant a whole
different aspect for me with that. So the
music thing has been such a great tool to
show me the power of music, you know
what I mean? I’m super excited for what’s
to come and super thankful for that!
@adamblackstone
PHOTOGRAPHY COURTESY | Adam Blackstone

For years, we've enjoyed seeing the looks
created by Celebrity Fashion Stylist, Jason
Rembert whether it's for his red carpets
with his clients Lizzo, Issa Rae, Mary J Blige,
Rita Ora, Odell Beckham Jr; designs from
his line Aliette worn by Sheryl Lee Ralph,
Quinta Brunson and Regina Hall to name
a few, or when he has styling covers for
our favorite magazines and been a part of
campaigns. Jason's attention to detail and
knowing how to dress bodies that want to
make an impact is impeccable.
Recently, Jason partnered with Baileys to
create a Baileys Marshmallow Puffer that
brings his vision and a subtle aesthetic of
the brand together. We talked with him
about his partnership with the brand,
his inspiration to create the jacket and of
course how he is navigating the upcoming
Awards season as well as the latest collection
of his brand.
ATHLEISURE MAG: So tell us about the
first ever Baileys Puffer and how this came
into being?
JASON REMBERT: Baileys has been part
of my entire life. I don’t remember a time
like in my adult life where it wasn’t part pf
my life. Even as a kid, my mother was such
a big fan of Baileys. My mom never drank
any hard liquor and Baileys was always her
preferred choice. She used to put it in coffee,
she drank it by itself and as I became
an adult, I started drinking it of my coffee
and I always have a bottle of Baileys just
sitting in my refrigerator and getting it
cold and it has been a part of my life and
I like the versatility. I love that I can drink
it in my coffee and I remember when Häagen-Dazs
had it in their ice cream. I like
that I can drink it by myself and it’s something
that I can share with my girlfriend,
she does the same thing. Now with Baileys,
it’s really cool to partner with a company
where they don’t limit my creativity.
When I came to them with this idea of a
couture piece and I had these big ideas,
they embraced it. Sometimes, when you
work with these big companies, they try
to dial it down or dilute your creativity.
Baileys was like, we're about it, we're
down! Let’s do it! When you have a partner
who supports you and is willing to
stand behind your creative integrity,
that’s the right partner. For me, creating
this garment was a push for me as a designer.
I have always wanted to create
a puffer. I never created a puffer for my
collection or even for myself. I’m such
a fan of puffers, it’s so pseudonymous
with winter and Après ski and just something
different. So now, to be able to go
somewhere whether it’s the Poconos,
Gstaad or wherever I go for ski season, I
now have something that is a piece that
I created that I have made my own.
AM: Where did you get your inspiration
from? It is such a cute jacket, who doesn’t
love a puffer as it’s something that we
would rock for sure as well as to style it
for our shoots.
JR: Thank you! To be honest, I have always
been a fan of quilted things and
different forms of embroidery. Embroidery
has been pseudonymous with me
as a designer from my first collection.
So, now to be able to bring that into a
piece that is pseudonymous with my
personal style. I have never made a piece
that was so unisex and so fluid. So now
to have piece that I can honestly rock,
I wanted it to be oversized, I wanted it
to have a toughness to it. I wanted it to
have details to it. I went to Baileys and
I said, honestly, is it possible for me to
use your logo to do a subtle but effective
quilted embroidery and they were
down! I think that my goal for it was to
give a marshmallow feel without blatantly
being cheesy and putting marshmallows
on it. I feel that it still gives that
softness of a marshmallow even though
it is so tough! That juxtaposition is always
so important to me – to have both
the fluid approach to design for femininity
and masculinity.
AM: Now we’re in the thick of Awards
Season and as a fan of those you’ve
worked with from Mary J Blige, Sheryl
Lee Ralph – how do you approach this
time of year? It's a crazy period of time

and you’re definitely in the thick of things
at the moment!
JR: Thank you! My approach to Awards
Season is honestly, trying to be as organized
as possible, to maybe schedule fittings
as early as possible, making sure
that the timeline for alterations are there,
making sure that timelines for refitting is
there. This Awards Season is a little more
unique. The Golden Globes was one of
the first really big awards show. I had one
client that I had to style and I had another
client, Sheryl Lee Ralph which I designed
a gown for.
AM: Which was stunning.
JR: Thank you so much. Her daughter, Ivy
Coco who’s her stylist, reached out to me
to ask if I could design an amazing gown
for her mother for Awards Season. Just
being honored to do that was great. That
balance is hard! I feel good. I have great
support, I have a great team. They make
my job so much easier to do it, because
they are so on point. I think that honestly,
that’s how you get through Awards Season,
having a great team.
AM: In terms of your label, Aliette, we
have loved so many pieces that you have
designed! What are some of the new portions
of the collection that we should keep
an eye out for as we all head into FW23 as
well!
JR: Oh wow! Crazy enough, I don’t know
why or how but I shot my lookbook earlier
this month for my PF23 collection. I
shot it in LA because I was stuck here for
Awards Season. I’m very very excited and
very proud of it. It’s my first time doing a
proper pre-Fall collection.
AM: How do you take time for yourself for
a bit of self-care because you are incredibly
busy and you have so many projects that
you’re part of.
JR: Thank you. I do take time for myself. I
have a very supportive family. My favorite
thing to do in the whole world is play
Spades. I do that as often as possible. I try
to play Spades once a week with friends
and family. I get to enjoy it! Sometimes
I just take a Sunday afternoon and just
my girl and I and we just watch TV. Right
now, we’re binge watching between
White Lotus and BMF. She loves to make
new drinks so we get to have some really
cool Baileys infused drinks and she
makes Sundays great! So I get to enjoy
Sundays!
@jasonrembert
PHOTOGRAPHY CREDITS | Baileys Irish
Cream

This month, we're also thinking about how
we can shakeup our skincare and makeup.
We're always looking at how we can add
products that fit our needs, get introduced
to brands that may not be familiar to us
and incorporating more clean beauty into
what we use!
We caught up with Jazmin Alvarez, founder
of Pretty Well Beauty which recently
opened their beauty destination in NYC's
Oculous. A veteran of the industry who is
known for her work behind campaigns and
photoshoots in fashion and beauty and
her love for clean beauty led to creating a
brand that showcases these beauty products
that are created by BIPOC founders.
We wanted to find out more and see how
she got into this portion of the industry.
ATHLEISURE MAG: Prior to launching Pretty
Well Beauty, you were already a veteran
in the beauty and fashion industry. Can
you tell us a bit about your background
and how you got into the industry?
JAZMIN ALVAREZ: Yes, prior to launching
PWB, the majority of my career was
spent working as a photo producer and
casting director for several large brands
including Ralph Lauren, Calvin Klein, I was
an editor at Condé Nast and in between I
freelanced and worked on campaigns for
Sephora and was the Creative Producer
and Casting Director for the Fenty Beauty
Digital campaign launch in 2017. I really
loved the work that I did and I had the opportunity
to work with the most prolific
creatives and models in the industry from
Steven Meisel, Pat McGrath, Sir John, Guido,
etc and talent that was on the major
rise at the time like Sir John and Lacy Redway.
It was incredible to be a part of all
of that but I had reached a point where I
felt as though I’d plateaued in my career
in terms of my earning potential while at
the same time, developed a deep urge to
build something of my own.
AM: In working on those projects you mentioned
as well as Prada, Balenciaga, Hearst,
etc - what lessons did you take away from
that that you still use to this day in your
business?
JA: Wow so many things actually. In fact
I didn't really think or know that all the
skills I’d acquired from working as a
producer/casting director would be so
transferrable as an entrepreneur. My
ability to budget, negotiate, and manage
a lot of different types of personalities
all while remaining very calm. These
were skills that took me years to hone in
on and to develop a thick skin because
the fashion industry is brutal. There’s
nothing glamorous about it at all and
the same it true with building a brand.
I’ve had to balance out the personal and
professional ways in which I handle the
people I work with much like how I did
as a producer. It’s a very fine line that
isn’t always the easiest to navigate.
AM: What is it about the beauty space
that you felt that you wanted to be part
of the democratization of it?
JA: I noticed that there wasn't any conversation
around the origins of clean
beauty specifically. Beauty as well as
fashion has notoriously been known to
be quite discriminating against anything
that is less than euro-centric in nature.
And when that isn’t happening, we see
a lot of tokenism. That never sat well
with me especially as someone who
tried for a large portion of their life trying
to fit into that. It was very damaging
and toxic. The fact that something that
has existed for thousands of years was/
is being appropriated, repackaged and
capitalized upon by non people of color
was something that never sat well with
me. BIPOC have been surviving on earth
made remedies for self care and beauty
since the beginning of time. However
when you enter spaces that offer natural
beauty and personal care, you are
overwhelmed by brands by people who
may or may not have any historical relation
to these ingredients whatsoever.
While I absolutely appreciate the organizations
like the 15% Pledge and Pull Up
For Change, the fact that these even
need to exist is upsetting. Black women

comprise the largest demographic of
beauty consumers yet are often either
unaddressed or tokenized as a way to
check a DEI box. There’s nothing authentic
about it because if larger retailers for
example truly saw the value of the black
dollar, this would have been part of their
strategy from day one. My intention with
PWB was to create a space that is authentically
inclusive and shine a large spotlight
on the products and the brands that
are being created by some of the worlds
most brilliant and innovative founders in
the clean beauty space. This is one of the
ways in which I’m democratizing clean
beauty and making PWB a space for people
who want to discover these brands in
an elevated and aspirational setting.
AM: Why is Clean Beauty something that
you are so passionate about?
JA: So for years, I struggled with my skin.
It was never terrible but it wasn’t great. It
took me years to realize it was the products
I was using. Upon learning about the
hazards of a lot ingredients specifically
in products marketed toward black and
brown women (which contain on average
9X more parabens and toxic ingredients
vs products marketed toward our
non BIPOC counterparts) I became angry
and scared. I was greatly affected health
wise and I knew I had to made a change.
Clean beauty is the safest and most effective
way to care for ourselves because our
bodies respond best to ingredients found
in nature because it knows what they
are. We come from nature, so creating a
relationship with nature is only going to
benefit us. It makes for a more conscious
human and shopper and encourages us to
use our instincts in ways something overly
manufactured can subdue. I want people
to understand that skin care is health
care in a lot of ways simply due to the fact
that what we put on our skin as our first
line of defense can effect our vital internal
organs. Developing a relationship with
clean beauty can dramatically change our
relationship to how we see and care for
ourselves and the planet.
AM: Tell me about Pretty Well Beauty and
why you wanted to launch this brand?
JA: I started PWB because I wanted to
create a space that I hadn’t experienced
before. A space for discovery, connection,
community and representation.
Today no one is interested in going to a
faceless digital mall where they have to
sift through 100’s of brands and thousands
of products. It’s daunting and
overwhelming and frankly really boring.
There are so many brands and retailers
that have their own definition and
standard of clean beauty and I wanted
to exceed that which wasn't very
hard to do. In fact by developing such a
stringent clean standard it allowed me
to be able weed out a lot of noise and
nonsense and hone in on brands and
the people behind them that are truly
putting in the effort and always pushing
and striving for better. I wanted to focus
on those brands and those brands
alone. They aren’t always the most well
known yet or popular-yet but they are
building and growing alongside some
heavy hitters (that I like to refer to as my
anchor brands). It was a priority for me
to include lots of diversity not only with
the people behind these brands but also
with the price points. I needed PWB to
be friendly for people of various socioeconomic
backgrounds. I grew up poor
and I know what it feels like to walk into
a space and know there isn’t anything
there for me. It’s a feeling that’s still never
left me and it’s how I felt when I entered
a clean beauty store years before
launching mine. I cannot allow anyone
to feel that way when they enter PWB.
AM: What is your process when it comes
to onboarding brands that you carry at
Pretty Well Beauty?
JA: The process varies and can take anywhere
from a couple weeks to a year! I
analyze the ingredients as my first step,
then the packaging. Packaging needs to
have an element of sustainability as well
as high level and elevated level of branding
aesthetics (this is beauty after all), it

must also be compatible with the product
they contain. I test every product as well
to ensure efficacy. For me its not good
enough that something just feels good, it
has to work. I speak with the founders and
get a high level of understanding of their
supply chain (i.e where the ingredients
are sourced, how and by whom). If there
Is a give back/mission as part of their business
model thats always a bonus and well
respected. There usually isn’t a ton of negotiating
in terms of pricing etc as there
are industry standards that we adhere
to but there are a couple of outliers I can
work with. Many of the founders I carry
I’ve had relationships with for many years
long before I started the company which
is really exciting to be able support.
AM: Pretty Well Beauty recently launched
its first brick and mortar at The Oculus here
in NY. What are the challenges you’ve had
to navigate in this phase of PWB’s growth?
JA: Wow, so many challenges, I don't even
know where to begin. I think the biggest
one is the increase in expenses that are associated
with having a brick and mortar,
the schedule and strain on my time since
I can’t yet afford to hire in-store staff so
I am there 7 days a week nearly 10 hours
per day. It’s grueling work but I see It as a
temporary sacrifice for the future I’m creating.
AM: What are 3 brands that you’re excited
about that you’re carrying at Pretty Well
Beauty?
JA: While of course I absolutely love all the
brands I carry at Pretty Well Beauty, there
are some that I’m so excited for people to
get to experience in person such as Mflorens,
SKN/Muse, and the fragrances by
Leland Francis. Fragrance was something
I was never comfortable selling when I
was online only as that’s a hard sell since
people can’t smell through their devices
lol so being able to introduce natural fragrance
in the store was exciting and has
been doing incredibly well!
AM: How important is it that a percent-
AM: How important is it that a percentage
of the brands that you carry are BI-
POC founded?
JA: This is absolutely incredibly important.
This has never really existed in this
way before. It’s always been the opposite
where BIPOC brands had a very tiny
space in an unlit area of a store not getting
much recognition and was always
hard to find. As I mentioned earlier,
BIPOC shoppers are the biggest beauty
shoppers so offering them a space
with lots of variety of products that will
serve their unique and beautiful needs
is an honor and a privilege.
AM: We love using our platform to bring
people together, to share stories, to create
spaces where people can learn more
about brands and products and those
that are behind them. You’re doing the
same by driving awareness to your mission
and the brands that are aligned with
that. What can those who are visiting
your store expect beyond just purchasing
their newest find?
JA: They can expect to meet and learn/
hear from the people behind these
brands. We are doing in store events on
an on going basis where our customers
and other people can come, get product
demos, samples and recommendations
for themselves. I also offer consultation
services for those who are looking to
overhaul their beauty cabinet and make
the switch to clean but need some hand
holding during the process. This is actually
one of my favorite things to do
and I started doing this with my friends
ages ago whether they wanted to or not
haha! They can also expect to be part of
a community of engaging and like-minded
people who are looking to learn, connect
and be inspired. I'm just a brown
girl who grew up on welfare and food
stamps who now owns a business and
lives in one of the most expensive cities
in the world. I had an idea and a dream.
I had no idea what I was doing or how,
but because every single day I did at
least one thing that could help me reach

this goal, I was able to. I’m still not where
I want to be yet, but I’m confident that
I’m on the right track. I want people to be
able to see what is possible by dreaming
bigger, not settling into the circumstances
they were born into and that by putting
good into this world, you will be rewarded.
AM: Clean Beauty is not a new category
but to see how it has been transformed
over the past few years from brands leaning
into this, the fact that there are accessible
as well as luxury options and that the
packaging for many makes you want to include
it on your vanity – what are trends
that we should keep an eye out for in 2023?
JA: In 2023 expect to see more mushroom
and adaptogen focused products for skincare
for sure. More products that will
serve multiple uses and a focus on more
innovation around product delivery systems.
AM: For those who have yet to make the
transition into clean beauty or want to
start the process, how do you suggest that
they begin to make their transition and to
find items that are comparable to those
that they currently use?
JA: Well they can come to Pretty Well
Beauty and see me. But if they are not in
the area, I would suggest starting slow.
You don’t have to throw everything away
and start 100% from scratch. That's not
practical for most people. I’d say the first
things you should start with replacing is
deodorant first and foremost.
The CDC reported years ago about the
connection between breast cancer and
the aluminum thats in antiperspirants.
Next I would swap products that spend
the most time on your skin, I’m talking
serums, moisturizers, SPF. And finally lipstick.
In the average womans lifetime, we
consume pounds of lipstick from eating
and drinking, or even talking while wearing
lipstick which most conventional formulas
include lead (which is natural btw,
but extremely toxic for humans).
AM: Looking at 2023, what are you excited
about for Pretty Well Beauty?
JA: I’m really excited about growing our
brand’s presence and awareness via the
store as well as starting the fund raising
process. I’ve been putting it off for a
while (I was scared) but now I’m ready!
I’m ready to strike while the iron is hot.
I’m also excited about discovering new
and innovative beauty and wellness
brands and growing this amazing community
that I’ve started. I’m also looking
forward to developing partnerships
with other brands who align with our
values and being able to merge communities
that way. And finally, I’m looking
forward to adding more wellness brands
to the store and online. We’ve always
carried wellness products, but it's not
always easy for people who need more
guidance to rely on the online shopping
experiences so being able to allow people
try them in store is amazing. I’m incredibly
grateful for this opportunity
to connect and expand in ways I wasn’t
sure how I’d do it.
@prettywellbeauty
PHOTOGRAPHY CREDITS | Lori Cannava

THE ART OF
THE SNACK:
SWEETBRIAR

This month's The Art of the Snack takes us
to Sweetbriar which is known for upscale
New American comfort food and is located
in Rose HIll. We talked with Chef Bryce
Shuman as well as Ivan Papić who is their
Beverage Director. They share with us
about dishes that we should try, cocktails
we can enjoy and where we can hang out
when we come by for our next visit?
ATHLEISURE MAG: Chef Bryce Shuman,
tell is about your culinary background and
what was your journey prior to being at
Sweetbriar?
CHEF BRYCE SHUMAN: I came from the
acclaimed Betony in New York City, which
garnered three stars from The New York
Times, one Michelin star, and was named
2015 Food & Wine Magazine “Best New
Chef.”
I'm originally from Chapel Hill, NC. I trained
in lauded kitchens in San Francisco and
in New York City including a six-year run
with Chef Daniel Humm at Eleven Madison
Park.
Now at Sweetbriar, I aim to bring that
attention to detail and care to American
classics, bringing people home with wood
smoke and live fire lending flavor across
the menu.
I currently reside in Brooklyn, NY with my
loving wife and eight-year-old daughter,
Emilia. You can often find me tinkering
with watches or snapping shots with my
vintage Polaroid.
AM: How would you define your style of
cooking?
CHEF BS: Inspired by the ingredients, my
style of cooking is colorful, creative, and
delicious built on the endless bounty of
New York.
AM: What is the meaning behind the name
of Sweetbriar and when did it open?
CHEF BS: Sweetbriar opened in October
of 2021. We are located in the neighbor-
hood Rose Hill. Sweetbriar is a type of
rose. Beautiful, also known as Eglantine,
it's famous for its delicious rosehips.
AM: What kind of cuisine is offered at
Sweetbriar?
CHEF BS: At Sweetbriar, we offer creative
takes on American Classics built on
the endless bounty of New York.
AM: How would you describe Sweetbriar
in terms of its ambiance when guests
come in to dine?
CHEF BS: The arrival experience is retro
and vibey with pink accents and floral
pillows. A custom beige banquette
nestled against the wall in the lounge is
the ideal destination for larger groups
catching up over a drink or waiting to
hear the house band play.
As you walk past the host stand you arrive
at the 15-seat focal bar which features
green onyx counters, green leather
panels and soft lighting.
Adjacent to the bar is the 50-seat main
dining room. Guests enjoying dinner get
a front row seat to a culinary show of
chefs preparing their meal via a showcase
kitchen that spans the length of
the room which houses various live-fire
cooking apparatuses. The room is intimate
and comfortable. You might even
feel like you’re at home.
AM: What are 3 appetizers that you suggest
that we should have when we come
to eat?
CHEF BS: Brisket Sliders, Nuts and
Ceasar, Cornbread.
AM: What are 3 mains that we should
consider when we come in with friends
and family?
CHEF BS: Smoked Ribs, Smoked Chicken,
and Branzino.
AM: We like that your menu has a sec-

tion of pizzas and for the table what are 3
items that you suggest?
CHEF BS: Spicy Mangalitsa, Wild Mushroom,
and the Delicata Ricotta.
AM: You have a fantastic team in addition
to yourself, you also have Executive Pastry
Chef Karen Fodere-Gallier. Can you tell
us about her culinary background as well
as the 3 desserts that she creates that we
should have?
CHEF BS: Chef Karen Fodere-Gallier is the
executive pastry chef at Sweetbriar, formerly
executive pastry chef at Montammy
Golf Club in Alpine, NJ, and a former Pastry
Chef under the world renown French
Pâtissier Pierre Hermé, at L’ Avenue.
Her signature desserts use traditional
recipes and feature intense flavors and
textures from creams, fruit essences,
gelées, herbal and aromatic blends. She is
involved in all aspects of her kitchen, to
create an experience that is both timely
and enduring. Lately Chef "K" is working
on publishing her cookbook, reflecting on
her favorite influences and cooking styles
from around the world.
Spiced Pumpkin Hand pie, Sweetbriar
Chocolate Mousse, Passionfruit Sundae,
AM: Cocktails are another key component
to the menu. Tell us about your Beverage
Director Ivan Papic who has come from a
number of our favorite spots that have included
Keith McNally properties as well as
those with Paul Sevigny.
IVAN PAPIC: I was born in Belgrade and
moved to NYC in 1998. I fell in love with
the industry and got my first taste as a
barback at the popular LOT 61. Most notably
I have worked with restaurateur Keith
McNally at Pastis and Balthazar, at Macao
Trading Company (sister bar to Employees
Only), and ventured into nightlife with
Paul Sevigny at Beatrice Inn, the hardest
door in the city, and opened Paul's Casablanca.
AM: What are 3 cocktails that you suggest
that we should have?
IP: When visiting Sweetbriar you should
try to have all of the cocktails but since
that might be a difficult task in one visit
you should try Coffee Old Fashioned,
Elixir and Maple Sour. Those are my current
favorites.
AM: You have a number of private spaces
that are available at Sweetbriar. Can
you tell us about them?
IP: Rose Room – also doubles as our wine
cellar, is the heart of our private dining
program. Seating up to 40 guests, the
room is the perfect setting for intimate
corporate and social events as well as
wine dinners.
Music Room – located adjacent to the
main bar in Sweetbriar, this room has
guitars hanging on wall as tribute to our
love for music. Guests can also enjoy the
view of our courtyard where we store
our wood and charcoal for cooking.
Good for seated dinners up to 20 and receptions
up to 30.
Lounge – the arrival experience at Sweetbriar
Lounge is curated and special. This
is the ideal space for large groups wanting
to enjoy some drinks and small bites.
A member from our beverage team is
behind the lounge bar offering a large
selection of specialty cocktails, coravin
wines and beer on tap.
AM: Tell us about the Sweetbriar Band,
what they play and when we can catch
them?
IP: The Sweetbriar Band is the house
band that performs every week at 9pm.
They musicians are Harlem based and
play jazz and rock covers as well as some
originals.
AM: There are also beverages that are inspired
by this band as well. Can you tell
us about those?

IP: Band loves tequila, so when they
play on Saturday night's band is sponsored
by Casamigos Tequila, and during
band's performance we are offering two
Casamigos cocktails at discounted price,
Paloma (Casamigos Blanco, Fever Tree
Pink Grapefruit Soda, lime, salt rim) and
Tush (Casamigos Blanco, St. Germain,
mint, cucumber, lime and fever tree ginger
beer). These cocktails are available
only on Saturday nights when the band
plays.
During the week we are offering Happy
Hour at the Lounge bar which includes
discounted prices on Draft Beers, also
includes Coravin Wine Selection, where
customers get to enjoy by the glass
some wines that otherwise they can
only get by the bottle, so it's a great opportunity
to taste some high end wines
without breaking the wallet on the bottle.
At Happy Hour customers can also
enjoy a featured happy hour cocktail
that changes monthly with the support
of different liquor brands.
During Happy Hour we are also offering
half-off pizzas at the Bar.
So pull up at the bar at 5pm, order Mangalitsa
pizza and enjoy a Happy Hour
cocktail.
AM: Now that we have gotten past the
holiday season, what are some upcoming
events whether it’s for Valentine’s
Day or even NYFW?
CHEF BS: We will be announcing a special
pop-up featuring our Ribwich Sando
with a portion of proceeds benefiting
City Harvest (Jan 11-13). After that we are
setting our sites on a live-fire block party
where we will invite our chef friends
from near and far to prepare a dish using
live-fire cooking preparations, while
we celebrate the Nomad and Madison
Park neighborhoods (Fall 2023).
@sweetbriarnyc
PHOTOS COURTESY | Sweetbriar

ATHLEISURE LIST: Meat Packing District, NY
A TAVOLA
La Devozione opened November 2021.
It's an authentic pasta restaurant and
guests will experience an authentic
Italian cucine and a in a very comfortable
atmosphere. They are located inside
of Chelsea Market.
This was a dream of third generation
pastaio Giuseppe di Martino, CEO &
President of Pastificio Di Martino (est.
1912), La Devozione is an ode to pasta
brought to life in New York City. It is the
heritage pasta company’s first brickand-mortar
experience in the United
States. Their multi-concept pasta destination
includes a retail shop, coffe
and cocktail bar; an elegant. 30 seat
oval pasta bar, and more casual dining
seating at A Tavola, inviting guests to
discover over 126 distinct shapes of
their Pastificio Di Martino's PGI Gragnano
pasta first hand.
A Tavola offers a full pasta menu that
includes some appetizers, their Seasonal
and Untouchable pasta recipes
and finally a choice of a few desserts.
Located within La Devozione’s pasta
shop area with additional seating outside
(coming Spring 2023), A Tavola is
La Devozione’s more casual, á la carte
menu offering a selection of informal
trattoria-style fare including starters,
rotating seasonal pastas and signature
Di Martino favorites like "The Untouchables."
All around this area are their products
displayed for sale: 126 different pasta
shapes displayed all along the side
wall, some beautiful ceramics made in
Italy and hand painted displayed on a
big table in the middle of the restaurant
together with some books with
pasta recipes as well as some colorful
and beautiful Moka pots. In addition,
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their tin boxes are designed by Dolce
Gabbana.
We suggest trying their signature
dish La Devozione (Spaghetti, tomato
sauce, basil) a classic neopolitan recipe
that shows the versatility of their
pasta, Candele con ragu napoletano
and Ziti alla Genovese. The last two
recipes are typical Neapolitan recipes.
Led by Bar Manager Cristhian Rodriguez,
La Devozione's cocktail bar offers
guests cocktails, wine and beer.
Here, guests will find twists on classic
cocktails that celebrate Italy's appreciation
for food and sustainability. The
Cocktail menu changes often throughout
the year, right now one of our favorites
is the Winter Brumble (Vodka,
Old Duff Genever, lemon, Cranberry-Hibiscus,
and winter spices), Let’s
Get It Started (Tequila Marolo Milla,
Issue #85 | Jan 2023
Honey, Ginger and Lemon, and the
Espresso Martini (Vodka, Amaro della
Sacra, black coffee liquor, hazelnut-miso
and espresso).
A TAVOLA
75 9th Ave
NY, NY 10011
ladevozionenyc.com
@ladevozione_nyc
PHOTO CREDITS | La Devozione
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We're heading to DUMBO for ramen
at Tsuta! In Japan, ramen has always
been known to be a comfort food.
Attaining a Michelin star proved that
a comfort dish like ramen can be elevated
with depth and finesse. 10 years
ago, Yuki Onishi opened this restaurant
in Japan with a vision to create
original and innovative ramen for everyone
to enjoy. The DUMBO location
is the only one in the US and opened in
November 2022.
This location offers the 2 signature truffle
ramens from the original Michelin
starred Tsuta in Tokyo. Each is based
on Onishi's recipes and philosophy of
using only fresh, high-quality ingredients
like an artisanal shoyu (Japanese
soy sauce), premium bamboo shoots,
ATHLEISURE LIST: DUMBO, BK
TSUTA DUMBO
locally raised Asian breed chicken, Kuributa
and Iberico pork and no MSG
or preservatives. The Original Truffle
Shoyu Soba (soy sauce broth) is made
with custom-brewed shoyu from
Wakayama Prefecture and Tsuta's
dashi, and finished with Kurobuta pork
chashu and black truffle paste. This is
one of their signature bowls and best
sellers that showcases the depth and
complexity of flavors that go into their
signature ramen.
The Original Truffle Shio Soba (light salt
broth) has a dashi base of Okinawan
sea salt, Mongolian rock salt, and subtle
while truffle oil, and toppings like
red onion, green olive sauce, spearmint,
along with elevated versions of
the more typical white leek, bamboo
AthleisureMag.com - 114 - Issue #85 | Jan 2023

shoots and Kurobuta chashu or Iberico
chashu.
We also suggest The Spicy Mala
Tonkotsu which is 1 of 2 pork broth ramens,
which are cooked over 8 hours,
resulting in a rich creamy broth. This
one is Sichuan-inspired and features
house-made mala oil (Sichuan peppercorns,
cinnamon, star anise, dried chili
flakes) for a spicy kick.
The Miso Vegetarian Soba is unique
to NY and is made with 2 vegetarian
broths - includes various veggies and
and a mushroom broth. It also has a
blend of red and white miso.
Tsuta's signature broth (dashi) is made
of 3 stocks: chicken, fish and clam,
each cooked separately then briefly
simmered together before serving to
bring out the depth of flavors.
Issue #85 | Jan 2023
We suggest, pairing this with a Brooklyn
Kura Blue Door Junami Ginjo and
the Chibi Zumo "Little Sumo" Sumo"
Junmai Genshu. Their Amabuki Cup
Sake series is delicious.
TSUTA DUMBO
22 Old Fulton St
Brooklyn, NY 11201
@tsutaus
PHOTO CREDITS | Michael Tulipan
- 115 - AthleisureMag.com

STEP UP TO STOP
THE SPREAD, NYC!
GET
VACCINATED
AND BOOSTED
GET
TESTED
if you have symptoms,
were exposed, or traveled
MASK
UP
to protect yourself and those around you
STAY
HOME
if you are feeling sick
For more information,
visit nyc.gov/covidvaccine
or call 877-VAX-4NYC.
Health
Bi
M
D
C

AthleisureMag.com - 128 - Issue #85 | Jan 2023

Stay connected and follow us across our
social channels on @AthleisureMag!
Issue #85 | Jan 2023
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Each year in Dec and Jan,
Athleisure Mag interviews
celebrities to discuss their
N3W YOU: THE GOOD, THE
ADD and THE BUZZ.

NEW YEAR
N3W YOU

THE GOOD
2022 was such a good year for my career
that, honestly, I can't think of anything
bad. My track "Move Your Body"
gained support from some huge names
in the electronic music scene. I played
in giant festivals in Brazil, such as Rock
in Rio, set off on my first international
tours and visited several countries. I
met many of my biggest idols, such as
Tïësto and David Guetta. I played on the
biggest stages in the world, such as the
Tomorrowland mainstage and got to
see many people sing and dance along
to my songs. It was undoubtedly a special
and unforgettable year for me.
THE ADD
Honestly, nothing. 2022 was an amazing
year in every possible aspect, reserving
things for me that I always dreamed
of accomplishing, but which I thought
would take much longer.
THE BUZZ
2022 was a wonderful year for me and
my biggest goal for 2023 is to keep
working and giving my best, so that my
achievements do not stop there. Soon I
will soon release a new song called "Papapo,"
which I believe can be another
great divider in my career, after "Move
Your Body" and "Left and Right". It's a
club song and unlike anything I've ever
produced. For next year, I'm preparing
two other tracks that I believe have everything
to shake up the European summer.
They're called "All together" and
"Riot." I can't wait to hear what everyone
thinks!
@ownbossmusic
PHOTO COURTESY | Öwnboss
E
C

ÖWNBOSS
DM DJ/PRODUCER
ATCH HIM ON TOUR

LISTEN TO HIS GRA
THE GOOD
2022 was an amazing year for me! I had
many many great things happen. We
had the Emmy win for Super Bowl LVI. I
won Best Musical Direction and shortly
after that, my debut album Legacy came
out which went Billboard #1 in 2022, we
did Jimmy Fallon headlining in 2022 and
then right after that, we went #1 on
Apple Music as well. So those are two
of the most amazing highlights for me
with the album and winning the Emmy.
THE ADD
I want to do better with exercise! I know
that that sounds so remedial but as a
Black man going through COVID and
seeing people not make it or you know
pre-existing conditions being effected
differently, I want to work on my health.
I see that health is wealth everywhere,
I truly believe it and until you make
time to do it, I don’t want it to just be a
phrase. I want it to be a lifestyle. I think
that I’m going to try harder to work on
my health so that I can be here for the
legacy of my children for a long time.
THE BUZZ
No doubt! For THE BUZZ for sure, we
have halftime coming up, we’ve got
NAACP Image Awards coming up, we
have NBA All Star Weekend coming up
in 2023. We’re taking the Legacy Experience
on tour! I’m so excited about that!
@adamblackstone
PHOTOS COURTESY | Adam Blackstone
ADA
MUSI

M BLACKSTONE
C DIRECTOR + BASSIST
MMY NOMINATED ALBUM, LEGACY

THE GOOD
We experienced new countries and new
places. I feel that what I learned was
that it was ok to say no. Next year is the
year of no. I read Shonda Rhimes’ book,
The Year of Yes which I really enjoyed.
But next year, it will be the Year of No
which I think will continue to help me
grow. If you take on everything, which
is not only in my business of parties,
but also life – when other things come
in that you truly would enjoy, you can’t
take an opportunity and it affects your
body. It affects your soul and it affects
so many things in your life. That is my
big learning lesson.
THE ADD
It’s saying no! This is it. This is the year
of doing things that I really enjoy! As
in all aspects of life, even with clients, I
want to be surrounded by nice people.
People who don’t feel like when you’re
hired that you are their employee. I have
such goodness in my heart and I want
to spread that. Obviously, I took on this
job to spread joy and now it’s my time to
really feel this joy. I love to design. That
is my passion. Ask me to order glasses. I
just want to pick them up, I don’t want
to order them. But I want to spread joy,
you don’t do this job unless you have
that intention. Finding people that feel
the same way only makes your life better!
THE BUZZ
You’re going to see guest experience
in every aspect of everything! From every
event, how to things on TV – like
designing shows in terms of building
houses. It’s all about how it makes you
feel! You’re going to see, I hope, includ
ing your community. I think that that
has been a big push right now. Going to
local stores and really including people.
I hope that we learn that this year that
we need our little stores, we need to!
Remember, these little stores are curated
and that’s how I find all my deliciousness
in these smaller stores and at flea
markets which I will never stop doing.
I know that there is going to be a lot of
color. Obviously, our Color of the Year
is Vibrant Magenta. I feel that it makes
my job easier when they walk into a
space that’s filled with energy and color.
Sometimes our whites and greens
don’t bring you up until mid-party when
you have had some to drink. So I feel
like if you can walk into this color, it’s already
there and the energy is going to
be great! I think that being mindful of
curation and sustainability will still be,
extremely moving forward, I have to
be more conscious. I can’t give up the
balloons just yet. The best that I have
come up with is those that dissolve in
30 days, but it’s not quick enough for
people. I’m always looking for the best
alternatives out there as everyone has
something to say.
@mindyweiss
PHOTO COURTESY | Dennis Kwan Photography

MINDY WEISS
CELEB EVENT PLANNER
CHECK OUT HER EVENTS

Bingely Books
A TASTE OF OPPORTUNITY
Page Two Press
Renee Guilbault
There are many paths and ways to work
in the food industry and A Taste of Opportunity:
An Insider's Guide to Boosting Your
Career, Making Your Mark, & Changing
the Food Industry from Within provides
this insight. Renee Guilbault is an indus-
try veteran who shares how you
can get your start in this field,
moving up the ranks, going
into management or executive
tracks. She even highlights challenges
that may take place as
you climb up the ladder and how
you can navigate them to excel.
THE THINGS WE DO TO
OUR FRIENDS
Bantam
Heather Darwent
The need to be accepted and to
belong to a group of people that
you aspire to can be a strong feeling!
We meet Clare in Edinburgh,
a student who feels this sentiment
as she strives to reinvent
herself. By attending the university
solo, she's able to hide dark
secrets that she is running from.
She meets a well to do classmate,
Tabitha and knows that a
friendship with her is a no-brainer!
By getting in with her, she
will also be included in her circle
where she can travel with them,
enjoy dinner parties and have
her social status rise quickly. She
knows that this is where she belongs
and feels comfortable in
how it all came together.
While enjoying her new life, she
is asked to assist Tabitha in a project
that she would prefer not to
do. By the time she realizes that
she should have trusted her gut,
it's too late to turn back and she
is firmly on this path whether
she wants to be or not.
AthleisureMag.com - 156 - Issue #85 | Jan 2023

We love a good whodunit and Agatha
Christie took us through great mysteries
led by Hercule Poirot and Jane Marple.
In MARPLE, this new novel is the
first in 45 years that allows us to travel
the world with 12 new stories We're
immersed in this work with writers
that
have recreated Agatha Christie's voice
with Naomi Alderman, Leigh Bardugo,
Alyssa Cole, Lucy Foley, Elly Griffiths,
Natalie Haynes, Jean Kwok, Val McDermid,
Karen M. McManus, Dreda Say
Mitchell, Kate Mosse and Ruth Ware.
We see what it's like in the paradigm of
wanting to be in while seeing what one
will do in order to be accepted in The
Things We Do To Our Friends.
MARPLE: TWELVE NEW
MYSTERIES (MISS MARPLE
MYSTERIES)
Harper Large Print
Agatha Christie
Issue #85 | Jan 2023
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Bingely Streaming
KALEIDOSCOPE
Netflix Series
Netflix
At the end of last year, we were excited
for the New Year to see what all the buzz
about Kaleidoscope was all about! A move
focuses on a series of colors that allows you
to choose in which order you watch it in or
you can see what was randomly
selected for you. You're able to
see how a major heist came together
and depending on where
you start you will either be many
years prior to the heist, starting
the the heist itself or the aftermath!
This cast includes Giancarlo Esposito
(Breaking Bad, Better
Call Saul, The Mandalorian) the
mastermind, Tati Gabrielle (The
100, Uncharted, You) and Hemky
Madera (Brockmire, Weeds,
Queen of the South) to name a
few from this ensemble.
THE LAST OF US PODCAST
HBO Original
Spotify
Whether you are a fan of the video
game or came to this show
without prior knowledge, The
Last Of Us has definitly become
our Sunday show to watch! We
learn how fungi can turn deadly in
a new look at a dystopian society
where humans navigate a world
with those that are infected by a
global pandemic.
Pedro Pascal (Game of Thrones,
The Unbearable Weight of Massive
Appeal, The Mandalorian) and
Bella Ramsey (Game of Thrones,
His Dark Materials, Becoming Elizabeth)
navigate this world as he
focuses on delivering her as man's
last hope as she is immune to the
virus that has taken people across
the world, devestated cities and
has created the need to merely
survive as opposed to living the
AthleisureMag.com - 158 - Issue #85 | Jan 2023

lives that they had hoped for!
We see this world through 2 lenses,
how the world was prior to this
occurrence and being able to find a
new way to cope with the way that
things are. We also see what it's like
to grow up in the pandemic where
one has no idea the way that world
worked before mandates that have
been put in place.
This podcast by the HBO team fills in
the gaps for those of us that have not
played the game, it also shares how
the series differs from the game and
we get first hand knowledge from
the creators as well as the man who
voices the man character! We love a
companion podcast!
PAUL T. GOLDMAN
Peacock Original
Peacock
We've all watched a true crime story
that is being retold and played by actors,
but Paul T. Goldman replays the
Issue #85 | Jan 2023
events that took place with Paul playing
himself and actors playing th other parts! In
this retelling, we realize that although the
swindle on some level took place, Paul's belief
in what happened may not be as accurate
as he thinks it is and we're left to wonder
what really did happen - but it makes
for a great binge on a lazy afternoon!
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Issue #85 | Jan 2023
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