Athleisure Mag MAR ISSUE #99

ISSUE #99

PHOTO CREDIT | FOUR SEASONS IBIZA/GEORG ROSKE

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Paul Farkas

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table of contents

issue #99

mar 2024

203

STYLE FEATURES

THE PICK ME UP

208

140

IN OUR BAG

219 ROCK THIS WHEN

ON A GIRL’S TRIP

BEAUTY FEATURES

BULGARIAN

ROSE BEAUTY

In Good Taste with Chef Tom Colicchio,

Chef Kristen Kish, and Gail Simmons

This month’s cover is with the iconic trio Chef Tom Colicchio, Chef Kristen Kish, and

Gail Simmons of Bravo’s Top Chef! We talk with them about S21 Wisconsin, twists to

the season, what they love about the show, and what some of their faves are.

16

149

ATHLEISURE BEAUTY

Chase + Milo

Chase Stokes

46

We sat down with Netflix Outer Banks’ star, Chase Stokes as he talks about the upcoming

4th season, being a dog dad and projects that we should keep an eye out for.

204

LIFESTYLE FEATURES

ATHLEISURE LIST

NOBU BARBUDO

Joey Lawrence

56

90’s heartthrob, Joey Lawrence talks with

us about movies, podcasts, and oral care.

Kit Hoover

62

Access Hollywood and Access Daily’s Kit

Hoover talks the show and The Coop!

206

ATHLEISURE LIST

MUSIC FOR A WHILE

AthleisureMag.com - 10 - Issue #99 | Mar 2024

R3DCARP3T

TM

96

We recap our favorite looks across Awards Season and find out the scoop from the

team and exclusives from iconic talent that walked the red carpet in 2024! Click here

to see all the top talent and glam teams featured here who honored us with their

inspirations, key items, and tips at R3DCARP3T.com

63MIX ROUTIN3S

Suni Lee

TM

120

In addition to our interview with 3X

Olympic Medalist Suni Lee, she shares

what she has, does, and enjoys Morning,

Afternoon, and Night.

American Rust

Broken Justice

126

We talk with the cast and the Executive

Producers of American Rust: Broken

Justice streaming now on Prime Video.

Art of the Snack

Mishiki

144

This month’s The Art of the Snack comes

from Mishik in NYC’s Hudson Square

with insights on the space and what you

should consider for your next meal.

Magic + Freedom

Brooke Burke

182

We sat down with host, actor, fitness

entrepreneur, and author to talk about

her career and upcoming projects.

Issue #99 | Mar 2024

- 11 - AthleisureMag.com

We're excited this month's cover of Athleisure

Mag is graced by Chef Kristen Kish (S10

winner of Top Chef, Fast Foodies, Restaurants

at the End of the World), Chef Tom

Colicchio (A Place at the Table, The Simpsons,

Billions), and Gail Simmons (Royal

Pains, The Best Thing I Ever Ate, The Food

That Built America). We sat down with

them ahead of the S21 premier of Bravo's

Top Chef Wisconsin. We talked with Kristen

who is on the other side of the judging

table as a host as well as her fellow judges

Tom and Gail! In our interview, we spoke

about the impact of this iconic food competition

show, their approach to judging

the dishes, what they hope viewers and

fans enjoy when watching this show, and

why filming is a bit like Summer Camp!

ATHLEISURE MAG: We are so excited to be

able to talk to you guys as we have been

fans of the show ever since the beginning!

We have interviewed each of you individually

over the years on various projects

that you have been involved in, but to be

able to have you guys as our cover for this

month and to have you all together as S21

premieres on March 20th is amazing!

What was the dish that you fell in love with

that made you realize that you wanted to

be in the culinary industry?

CHEF KRISTEN KISH: Oh wow! Well I can

tell you the first thing that I ever made

when I was 5!

AM: Yeah!

CHEF KK: It was a chocolate pudding, but

there was no chocolate or pudding. I saw

my mom make Thanksgiving gravy and

she would thicken it with cornstarch slurry

and she would refrigerate it. It comes

out and it looks gelatinized and so when

I started watching cooking shows before

I had any concept of food, flavor, or actual

technique, I was like, “I could make

a chocolate pudding.” So I had soy sauce,

thickener, and cornstarch. I did that and

it sat in the refrigerator and my dad came

home from work and gave it a try and he

said it was great and off I went!

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

CHEF TOM COLICCHIO: It was no particular

dish. I’m actually writing a book

called Why I Cook.

AM: Nice!

CHEF TC: During the pandemic I was doing

a lot of these Zoom cooking classes

and I kept coming back to certain

themes. There were 2 things in particular,

both around my grandfather that

I think led me to food. One, at a young

age, I used to fish with my grandfather

and I was responsible for 2 things – one

cleaning all of the fish and crabs and

clams before my mother and grandmother

cooked them and my second

job was keeping my grandfather awake

on the ride home. So that was always

fun! That meal, because it was a larger

meal, it was 20 people around the table

and I think that somehow I took away

from that was that’s what food does,

it brings people around the table. That

was probably more important than the

food itself.

Then I struggled as a kid with ADHD. I

wasn’t diagnosed back then and my

children are all clinically diagnosed and I

found that cooking was something that

I could figure out very easily. It came

very easily to me. Once I started working

in the kitchen, all that chaos just cut

through the clutter in my brain and I was

able to hyper focus on my cooking.

So it’s not a particular dish, but those

are the 2 sort of memories that led me

to a career of cooking.

AM: I love that. Gail?

GS: Again, I also don’t think that it was

one particular dish, it wasn’t that one

moment. My mother was an amazing

cook when I was growing up and she

had a cooking school that was run out of

our house and wrote a column for our national

newspaper of Canada as a way to be

able to stay home and also work while her

children were small. I had 2 older brothers

and there was a lot of noise in our house. I

think that it was just watching her do this

all the time! She ran these classes in our

house so there were always people in our

home, she was always entertaining and I

just saw how much pleasure it gave her

and everyone and how fulfilling it was for

her to nourish people and to feed people.

I remember that this wasn’t a real dish,

but my favorite thing to do as a child while

my mom was in the kitchen cooking was

to put my little wooden stool at the sink

and she would put a big pot in the sink

and let me just invade her spice cabinets

and I would squirt a bit of this and drizzle

a little bit of that and take a big wooden

spoon and I would make soup. It allowed

us to be together and it gave me such

purpose in doing that with her and it was

just this imaginary game where I could

be a chef and I think that that was sort

of that feeling where this was just something

that could sustain others and make

me feel great and I just sort of loved that

feeling of being in the kitchen.

AM: Wow that’s such a memory.

Well, Gail and Tom, you guys have been

on Top Chef for 21 seasons and just seeing

everything through this food competition,

what initially drew you to being part of it

and what do you hope that fans are getting

out of it when they are watching you

guys?

GS: Drew us to be a part of it. I don’t think

that either of us were drawn to being part

of it because when we started, it wasn’t a

thing. There was no food competition reality

shows. There was Iron Chef Japan, but

obviously that was a very different kind of

competition. So this was a real trailblazer

at the time and when they came to both

of us, neither of us knew what they were

talking about, nor were we that interested

necessarily because it didn’t seem like

a rational thing to do with your caeer at

that moment. I was working at Food

& Wine Magazine and actually Bravo

came to Food & Wine to partner with

them, to teach them about the restaurant

and food world and to help them

with sort of part of the prize and to

learn about the industry. They said, well

in exchange, if we like one of your editors,

we’ll put them on the judging table

to represent the magazine as this partnership.

I was chosen to be that person,

but I very clearly remember that when

my publisher gave me that news, I was

sort of terrified!

AM: Gulp!

GS: But I was doing it for my job and I

knew that I would still have a job after

even if no one liked the show. I had this

totally different job with the magazine

and this became a side thing to try out

to sort of – as a lark. But I knew that

Tom was doing it and I had known Tom

for many years. But more importantly,

the magazine really trusted him. He was

a Food & Wine Best Chef, James Beard

Award Winner, and I knew that there

was going to be a moral compass to the

show because of that. So we headed out

to San Francisco with very little expectations

and I think that that has been the

greatest surprise that it exceeded anything

that I could have imagined!

CHEF TC: For me, I said no 3 times before

finally being coerced into saying

yes. I got a call from the producer who

said they were doing a show and we

think that you would be great. There

was a show around that time that featured

a chef and it wasn’t a competition

and I was like, I don’t want to do that.

Then they sent me some DVDs of Project

Greenlight and I loved that show.

AM: Same!

CHEF TC: So they sent someone to get

me on camera and they asked if I could

come in for a screen test and I said no

I’m not going in for that. There was a

documentary done by a producer from

ABC News on the opening of Craft so I

sent them that and they said, they wanted

to make an offer.

Part of the reason that I said yes and my

wife always says that I shouldn’t tell that

story, but I will! I got tired of going to food

festivals and I’m sitting next to Bobby

Flay and he signs 300 books and I signed

20 and I didn’t think that it was because

he had a better book, it was because he

was on TV!

GS: That’s a great piece of the story! Like

if you were living in NY at that moment,

everybody knew Tom Colicchio!

AM: Absolutely.

GS: He was the NY chefiest chef! He was

the chef-y-chef and still is to the end! But

he was such a NY icon, and there wasn’t

like a history or a precedent yet where

there were chefs that had huge national

followings except for the few that were

on Food Network. You had Bobby, Emeril,

Wolfgang, and that was sort of it. So I

think that that sort of recalibrated things.

CHEF TC: What I hope that the viewing audience

gets from what we do is that – one

thing that just drives me crazy is when

people think that there is some kind of

game that we are playing. That we are trying

to promote one person over another.

We don’t care who wins. I’m not a fan.

AM: We can see that when you’re talking

on the show.

CHEF TC: Right. I’m not a fan, I’m there to

do a job and to be as honest as possible.

I hope that that comes across. We’re not

playing favorites, we’re not saying that a

woman won last season so a man needs

to be in this one. No, we don’t care. We

judge on the food and that’s it. The only

thing that I asked the producers from day

one is that judges make decisions. So far,

we have made every single decision.

GS: And we have never regretted one either!

CHEF TC: Right! There is that little disclaimer

that they say that they help

us. If we’re stuck, they’ll say, “well you

said this or you said that – what do you

think about this?” But they don’t make

the decision.

AM: It’s more like running the tape.

GS: Yeah!

CHEF TC: Exactly! It’s kind reminding

us of things that we’ve said and trying

to get us to discuss. But that happens

so infrequently! It happened in a few

finales where we were really stuck and

because also I think in the finales we

pay more attention to it because there

is so much on the line and some of

them were so close that it would just

come down to –

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

AM: Kristen, we love that you won Season

10 and it has been great to see you

come back for various guest judging,

but now you’re on the other side as a

host! How do you feel about that and

what does it feel like to know how it is

on both sides of the table?

CHEF KK: I mean – it’s still a wild thing

to know that this is happening! But

you know, I will say that having competed,

guest judging and obviously

when I was done with my season, developing

a relationship with these two

that went far beyond then the actual

show itself, like coming back into it already

felt like you were coming back

into a family setting. You see producers

that have been there since my season

and long before, these 2 obviously,

I’m very familiar with and so as new

as the position was, me coming in and

being with these people wasn’t a new

thing. So that brought a lot of comfort.

I think really the main difference

between competing and judging and

now hosting is that I get to be part of

the whole thing! I get to experience all of

the chefs and all of the different variations

that they are and regardless of how long

that they are there, I get to be there for

the whole thing which is pretty fantastic!

I also get to say that, “you’re Top Chef!”

GS: For us, where we stood, filling Padma’s

(Top Chef, Taste the Nation with Padma

Lakshmi, Waffles + Mochi's Restaurant)

very high heel shoes, there were very few

people that we thought would fit all of

that and I think that in a way, it was a very

obvious choice to us. Especially because,

we knew that we didn’t need to bring in

for the 21st season, someone who had

never been part of the show before.

AM: Right.

GS: It only made sense because we had

created this massive family of 300+ chefs

over the seasons who have gone on to such

success that it would only make sense to

bring someone in who had already been

part of it and Tom and I were not the ones

that were making the decision, let’s be

clear about that. We were involved in the

conversations, but it was just so natural

and it made such great sense, because she

has become such a leader in the industry

because she won a season and went on to

just – I mean, we have been sitting there

being so proud of her for a decade watching

as a friend! So, it just felt like the most

natural, possible choice.

CHEF TC: I had conversations with the producers

and no other name came up!

AM: There you go! We were so happy when

we heard that it was you!

CHEF KK: Me too, me too!

AM: What did you guys love about being in

Wisconsin for this season and where would

you like to see it go for the next one?

GS: Wisconsin was interesting. We were

just talking about this. We have been to

every corner of this country at this point

and we have been abroad, you know our

last season, our 20th season Top Chef:

World All-Stars was a massive milestone

by being able to shoot the entire

season in London and in Paris. That

was extraordinary, but coming back

home to the heartland, we hadn’t explored

the Midwest. We were in Chicago

in 2007 and that feels like it was

an eternity ago especially in the life

of restaurants. So I think that it was

great to be able to go back to that

part of the country and to explore its

foodways (Editor’s Note: In social science,

foodways are the cultural, social,

and economic practices relating to the

production and consumption of food.

Foodways often refer to the intersection

of food in culture, traditions, and

history.), its indigenous culture, its agriculture,

its history, the immigrant

populations that brought so much of

its food culture, and I don’t know, we

had the greatest time! We ate a lot of

cheese, we drank a lot of beer.

CHEF KK: There was a lot of custard!

GS: Oh yeah, frozen custard was obviously

a highlight.

CHEF KK: I mean, thinking about where

to go, I have only been to Milwaukee

and Madison so the possibilities on my

end – I mean wow, there’s so many

places that we can go far and wide.

But even from their perspective, they

can speak to that, but after 21 seasons,

there are just countless places that we

can go and there are just so many options.

CHEF TC: The best parts of the show

and they don’t get enough credit, the

producers do such a great job. They’re

on the ground 4 months before production

starts, digging through, looking

at different foodways, looking for

interesting locations and really sort of

teasing out some of these challenges.

The team spends so much time doing it

and yeah, we do a little bit of research.

I mean, Gail does all of the research on

the restaurants. I just tag along!

GS: I know where to go for dinner afterwards!

CHEF TC: But they do such a great job of

researching for us and every season, it’s

just beautiful because that location becomes

its own character.

AM: Yeah.

CHEF TC: It becomes a real backdrop for

everything that we do. Wisconsin was so

great and the people were really friendly

and so easy to work with.

GS: Coming from London, London was extraordinary

for all the reasons that it was

extraordinary, but London –

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

GS: Their culture is all MasterChef all of

the time.

CHEF TC: And the Queen died.

GS: Then the queen died in the middle of

our season.

AM: Yes, that’s right!

GS: So then they really didn’t care about

us. It was sort of refreshing, I liked that,

but we were completely anonymous, no

one cared, no one made a fuss over us, but

sometimes you want a little fuss. I mean,

you just want people to care that you’re

there – just a little bit. Although I think it

made us work harder and it challenged us

in the best way, but coming back to Milwaukee

– they were like – I mean, they

were ready to welcome us with open

arms! And that felt really nice.

AM: Love that!

And what about the 15 cheftestants this

this season? Is there anything that we

should keep an eye out for or what you

were excited about or whatever you

can share?

GS: I think that it’s really interesting

that they’re fun, they’re all really good

people, and they have great stories.

Again, our casting team does the most

amazing job because you think it’s just

about casting the 15 best cooks that

you can cast, but there are so many

factors beyond that and our industry

has changed so much and I think that

it’s sort of a chicken and egg situation.

Did we help mold the industry trends

or did the industry trends help mold

the show? I think that there is such an

interesting interplay there, but you

know, the diversity of our cast now versus

12 seasons ago in all senses right?

Obviously people of color, we have always

had a 50/50 women to men ratio

which let me assure you is not the ratio

in the real industry

CHEF TC: That’s right.

GS: It is such a massive undertaking

casting people who are not only at

the top of their game, but all have stories

to tell and all can cook and talk at

the same time, have perspectives and

points of view that will carry over to

our audience. It’s just an amazing thing

the cast every season and the people

that we meet and what we learn about

them. I think that this year you will see

a few really interesting things. Obviously

stories from parts of the world

from where they come from, their origins

that we have never seen before

which definitely is played out on their

dishes and also, we’re talking a lot

more about what it is like to cook with

a disability in the kitchen. Which, this

isn’t something that we have faced in

a big way on this show. The chef who

is actually from Wisconsin, Chef Dan

Jacobs, the local chef and he has an

amazing story to tell and I just think

that it ups the level of appreciation for

the craft.

CHEF TC: I think that this season, the

chefs were somewhat a little inconsistent.

One challenge, a chef would do amazing

and then the next challenge it was – what

happened? It was just hard to figure out –

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

AM: Just looking at your face, we can see

how you didn’t understand how that could

happen.

CHEF TC: It was just so hard to understand

because there were these ups and downs.

But it was a great season and it was a lot

of fun.

CHEF KK: It means that the challenges

were very good though.

CHEF TC: Yeah, yeah.

CHEF KK: Because it challenged different

parts of you and you couldn’t consistently

be great at everything.

GS: And the same person wasn’t always

on top.

CHEF TC: Yeah, it was an interesting season

and there’s some fun stuff! We had a

Sausage Race!

AM: When I saw that, I was like yes! Because

I’m from the Midwest originally –

I’m from Indiana!

GS: Oh!

AM: I was like what? They’re sharing the

Sausage Race from the Milwaukee Brewers?

GS: It was the best! It was low hanging

fruit. That kind of sounded dirty, but you

know what I mean!

AM: Yes!

This season each episode is supersized for

75 mins. There wasn’t a Quick Fire in the

first episode, the way immunity is handled

– so what are the different twists that

we can expect from this season?

CHEF KK: You know, I think that I’m really

the most excited that I think midseason

that’s after Restaurant Wars

or something like that – that Tom and

Gail are also part of the Quick Fire. So

all 3 of us get to have the same conversation.

AM: Oh wow!

CHEF KK: Include it into the deliberation

if you need it. It’s also nice to have

the company and to have a little bit

more time with them. So for me, that

was one of the more fun changes that

happened to do it with them.

AM: With the Elimination Challenge

on the first episode, each of you had a

task that the 15 cheftestants were divided

to create 1 of 3 dishes. What was

the thought behind the soup (Kristen’s

Challenge), the roasted chicken (Tom’s

Challenge), and the stuffed pasta (Gail’s

Challenge)? Which we loved all of those.

GS: I think that we see patterns over

the years right? We have been sitting

in these chairs for a really long time

Tom and I, longer than we want to admit

and we see patterns in cooking.

We see trends come and go, but even

in the foundations of cooking, I feel

that we and our producers have seen

things that recur in good ways and bad,

over and over again. There are certain

foundations and techniques that every

chef should have mastered long ago

when they get to this stage, but amazingly,

they get to the Top Chef Kitchen

and it’s not that they don’t know how

to make a roast chicken –

CHEF TC: Mmm

GS: And we know that they do it beautifully

in their own kitchens.

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

GS: But it trips them up and they freeze and

so we just wanted to first of all, put them

in check and also, make sure that they understand

that they shouldn’t be calling it

in because something that seems really

simple that we see so often on the show

can be problematic and also for Kristen, I

think that it was a great introduction for

the first challenge because she had such a

vivid memory in her season.

CHEF KK: We had to make a soup in order

to make it to Seattle in the first place.

So I cooked for Emeril in Vegas and there

were 5 or 6 of us. You had to get his stamp

of approval on the soup before you went

on. So that was an easy choice for me!

CHEF TC: Roast chicken – if you’re a chef

of this caliber and you can’t make a great

roast chicken, maybe you need to rethink

what you’re doing!

GS: Yeah!

CHEF TC: But also, there’s a certain maturity

that you attain when you’re cooking for

years, when you’re comfortable enough

to leave something alone. I wanted to see

who was going to over chef it.

AM: Right!

CHEF TC: Right? Versus having the confidence

to just leave the roast chicken

alone. I thought that it was a good way to

start.

AM: Love that!

We all have our favorites whether it’s

Restaurant Wars or certain guest judges

that come in. What were your exciting moments

of this season?

CHEF KK: Restaurant Wars was awesome!

Restaurant Wars is fantastic and

I love it so much. If I could ever go back

in my life and redo one thing, it would

be Restaurant Wars. I let it go.

GS: It ended up ok!

CHEF TC: I think you did alright!

CHEF KK: I just want to prove that I

can do it! But it was nice to be part of

it from the other side and now to be

able to watch it when I see that episode

– to see the thought process and

the strategy that was played because

I didn’t think about it in that way. So,

throughout the season, I’m learning a

lot about how to compete on Top Chef

and I’m never going to do it again in

terms of competing on Top Chef. But

to also learn a thing or two with different

perspectives and great chefs

around the country who have something

to teach us as well.

GS: I love all the challenges that take

them out of the kitchen to cook in weird

and wonderful places – on a farm, on

a beach, in a baseball stadium. I think

that it just changes everything and it

gives us energy and it inspires us. But

I also think that learning – everywhere

we go as we obviously say – there are

foodways, there are local traditions

that we get to learn about and over

the last several seasons gratefully,

we have incorporated the indigenous

foodways of everywhere we are – in

Portland (S18), in Houston (S19), and

certainly in this season in Milwaukee

and I think that it really helps you take

a step back from the way you think of

food in the modern kitchen and in that

sort of modernist way and we think

that the way that we think of produce

and agriculture gives us so much perspective

as cooks.

CHEF TC: One of my favorite challenges

was the Door County Fish Fry.

GS: Oh my God, wild!

CHEF TC: And the reason being was that

there was this guy that does fish fry’s,

probably 300 a year and he had a very

specific way of doing it. We were all in the

parking lot actually watching this happen

and if you watch it with chef eyes, you’re

like, “this is ridiculous. Why are you doing

this?” You’re going against everything

that you are taught. But the guy has been

doing this a long time and it blew my mind

that the chefs weren’t really paying attention

to what he was doing. They were just

like, I’m going to do it my way.

GS: Or I can make it better!

CHEF TC: Right, I can make it better. Yeah

and it was interesting to watch.

AM: Oh wow!

CHEF TC: We also at some point, they were

all calm and then you saw them all come

to this realization that they really should

have listened. Should have paid attention.

GS: They definitely should have paid attention

in math class that day!

CHEF TC: Yeah.

AM: What can you tell us if anything about

the finale that we should be looking forward

to?

GS: I don’t know what we can tell you

about the finale – there is a finale!

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

there.

CHEF TC: There’s people there.

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

a little different.

AM: So Tom, you always say that shooting

this show is like Summer Camp.

CHEF TC: Yeah!

AM: What do you mean by that?

CHEF TC: Well I didn’t go to Summer

Camp, but if I had –

AM: Neither have I.

CHEF TC: You go to Summer Camp,

you have those friends. You see them

for 6 weeks in the summer and you go

back every summer and you see them.

When we do this show, there’s probably

150 people on a crew these days.

There has probably been about a quarter

or 50 that have been doing this for

10+ years and so you see your summer

friends. These are our summer friends

and you hang out with them. You go

out to dinner and a bunch of us play

instruments and we get together and

play so it’s fun!

GS: There are a lot of campfires!

CHEF TC: Yeah and it’s a fun get together

and you fall right back into relationships

as soon as you get there. It’s

just immediately you’re right back into

Summer Camp.

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

CHEF KK: If there was a keyboard, I

would be playing.

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

accordion!

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

CHEF TC: Absolutely, we’re going to

get you one so you can play.

AM: When we’re in the kitchen, we always

love our favorite playlists while we’re making

our dishes. What are 3 songs that you

like listening to when you’re cooking?

CHEF KK: I don’t know if there is a particular

song. But in my restaurant kitchen,

there’s certain kinds of music that we go

with the Beyonce, Whitney Houston vibe.

GS: Wow.

CHEF KK: Everyone loves it – it’s not politically

drawn any which way.

AM: It’s just good sounds.

CHEF KK: It’s solid music. A lot of Earth,

Wind, & Fire as well. At home, I listen to

Van Morrison because I have great memories

of my dad. My mom in the summertime

in Michigan, all the windows in the

house open and spring cleaning starts and

my dad has like a CD player in the kitchen

and it would blast through the house –

Van Morrison – so for me, I always like to

listen to Van Morrison.

AM: Tom?

CHEF TC: God, It all depends on what I am

in the mood for.

GS: Yeah.

CHEF TC: I often cook with reggae and

Grateful Dead - Anthony Bourdain just

rolled over one time in his grave because

he hates them, but it all depends. I do like

cooking with music especially when I’m

home.

We do have music in the kitchen here in

NY at Craft, I stay out of it! I walk down

there sometimes and I’m like, what the

heck? But it’s like, do whatever you want.

AM: Gail?

GS: I would say the same. I love when I

can be in my zone in my kitchen. I don’t

like talking to people when I’m cooking,

it's my quiet happy place. Everyone in my

house knows that it’s my space. It’s not

to say that I don’t speak to my family. I

can also get them involved. But when

I am in a rhythm with music, it really

is my meditation in so many ways that

that zone that you get into – but I listen

to all kinds of things depending on

my travels, where I have been, what’s

happening in the moment. My husband

actually works in the music industry.

He creates playlists so there’s

always playlists on my Spotify made

from him. It also depends on my kids.

My daughter has very strong opinions

about the music so when she comes

home she’ll often change it, but I just

love a rhythm when I am cooking for

sure.

AM: My last question has 3 parts, and is

part of our feature, THE 9LIST 9M3NU,

this month, it looks at: a) why you enjoy

cooking in the Spring; b) what are spices

that you enjoy cooking; and c) for

Tom and Kristen, what are 3 dishes that

we can enjoy are your restaurants and

Gail, what are 3 dishes that we could

enjoy if we were at your home?

GS: That’s a big 3 part question!

AM: We did this recently with Alton

Brown and he got such a kick out of it!

So what do you love about the Spring

when you are creating your dishes?

CHEF KK: I’m just excited to be out of

fall! Because growing up in a 4 season

kind of place, Austin is very different. I

had to learn what food seasons there

were. You had two tomato seasons –

there’s a long story behind that. But

you have 2 tomato seasons, 2 strawberry

seasons. But I mean, for any

season change that happens, by the

time fall is nearing an end, I can’t do

any more with squashes. I’m ready for

the green fresh and the vibrancy! Now

that my wife has started gardening,

she has a whole Spring list that she is

excited about. I’m excited about the

fresh stuff at home and to be out of

the fall vegtables!

CHEF TC: This time of year, morels, peas,

and asparagus, fava beans, and rhubarb. I

just shot photos of a book that I’m working

on yesterday and it was Spring. There’s

nothing happening in Spring right now although

we had some great weather, but

nothing is coming out of the ground yet.

But in California, it’s already Spring and

we had a bunch of stuff there that we

shipped in. You know, it’s my favorite time

to cook. I think that part of it is that it is

Spring Renewal and you’re coming out of

the winter, food becomes lighter, fresher,

greener. The flavors are something that I

really enjoy!

GS: I think that there is a reason that if you

think about the rhythms of the world, like

even in religion – Passover, Easter, or Eid,

they all happen in the exact same time of

year for a reason because it’s renewal, it’s

celebration of the Earth and all of the waking

up of the world again and so Spring is

absolutely the best time of year to cook.

All of the early berries and the rhubarb.

All of the peas – I could eat peas all of

the time, every moment of the year! But

I don’t because they are so much sweeter

and I like to eat them in the Spring and

asparagus. All the fresh herbs, everything

comes to life and I just feel like there is

so much flavor there and you don’t realize

until you get to cook with them, how

much you have missed them through the

cold winter months!

AM: Very true!

What are 3 spices that you like cooking

with?

CHEF KK: Ooo someone else take this first

so I can think about this one!

GS: Not together, but right now that I have

been leading on a lot, sumac, smoked paprika,

and cardamom. Again, not together!

AM: Right.

GS: But they are 3 spices that I find really

add dimension to whatever I’m cooking.

CHEF TC: I love sumac! I always forget

about sumac.

GS: I’m going to bring you some! I’m

going to bring you some! I just received

this giant pint container of the

most beautiful sumac that I have ever

tasted.

CHEF TC: Spice wise, pepper, black pepper,

and long pepper which you don’t

see a lot of. Fennel seed, I just can’t get

enough of that!

GS: Oh me too!

CHEF TC: I absolutely love it, it’s one of

my favorites. Gail and I are lovers of licorice,

right here. The black ones, not

the red stuff that’s candy. Actual licorice

is my favorite.

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds

woo!

GS: Delicious!

CHEF TC: It’s the best!

CHEF KK: I agree on the black pepper!

However, I like to toast my black pepper.

So I toast my peppercorns before

they go into the grinder. It just adds a

whole other dimension of flavor. One

of my favorite spice blends is Montreal

Steak Seasoning.

GS: I love you for that answer!

CHEF KK: It’s so good!

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

you now!

CHEF KK: It’s so good, so yes – Montreal

Steak Seasoning.

GS: On everything? No matter what or

just on meats?

CHEF KK: No, I do it on vegetables.

GS: Salty, smokey!

CHEF KK: I have it as a finishing salt on certain

dishes. I don’t do it at my restaurant,

I do it at home.

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

Steak Seasoning.

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

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

Francisco treat?

GS: That’s a really good question! It’s a

mystery of the universe!

AM: Ha!

The last part of the question is for Kristen

and Tom, what are 3 dishes that our readers

should try at your restaurant that you

would suggest for our readers to come and

have?

CHEF KK: One of Arlo Grey's most popular

dishes is this beautiful Malfaldini Pasta

not that it was done intentionally, but

I cooked these mushrooms several times

and it just so happened to be a mushroom

that got me my first win on Top Chef, but

people love to come to the restaurant to

try it. It’s like a 4 day sauce that you dehydrate

and rehydrate it and it’s just humble

white button mushrooms.

There’s this Crispy Rice dish which is my

ode to crab fried rice in a lot of ways.

There are 3 dishes that will never change

those two and the Lime Sorbet which has

pink peppercorns, coconut, and people

really love it and it’s like the dessert palette

cleanser.

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

CHEF TC: So Small Batch out in Garden

City, LI, I would say the Braised Chicken

Thighs. We do it with semi-dried

tomatoes, soppressata, lots of sherry

vinegar, roasted garlic confit and really

good.

Craft NY, the Braised Beef Short Ribs

are the go-to there and any of the pasta

dishes that we make are really good.

We make them all by hand at Craft.

Then Temple Court, the Roast Chicken

is really good! It’s a Spring roasted

chicken with lots of garlic, ramps, and

mushrooms.

AM: Gail, if we were to go home with

you, what would we have for Breakfast,

Lunch and Dinner?

GS: Oh wait, now I have to give you a

whole day? That’s a lot of things!

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

Alright, I’m a big egg person so I would

always make you eggs in the morning.

I like just a simple, well I like eggs anyway

that you give them to me, but one

of my favorite ways is just a really simple

soft scramble with some chives and

a little parmesan. But I’m very particular,

I hate when eggs are overcooked. I

don’t want them undercooked.

CHEF TC: You hate the Spanish Fry.

GS: I hate – well I love them in a Spanish

Tortilla but the fried egg with the

crispy edges – I like it when the egg

yolk is still runny.

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

GS: There’s a delicate balance, but for

a scramble or an omelet, it really drives

me nuts when you get that brown crust

on top! A soft scramble means cooking it

slowly. People just want to pummel an egg

and that’s not nice to the egg. So that’s

what I would make you for breakfast.

For lunch, lunch is kind of random – it’s

not like I’m making elaborate lunches! But

maybe I would make a roasted chicken

with some spring vegetables or make you

a really big fresh salad with a beautiful

piece of fish on top.

For dinner, my family, we love soups all

year around. We make a lot of soup and

braises as well as stews because it’s really

great for families to eat and to make in big

batches! But now that it is Spring, maybe I

need to get out of that.

I’m trying to think of dinner because I

don’t have a signature or a restaurant so

I don’t have to cook anything ever more

than once! I love that as a cook, I can make

whatever I want.

AM: That’s right!

GS: So I think that it really depends on the

time of year and where I’m coming from.

Every time I’m coming back from a trip, I

bring back with me these memories of a

favorite thing that I was cooking then so I

just got back from a trip from Quebec and

all I want to eat now is Maple Syrup on

everything. So, I might make you a very

traditional Quebec Tourtiere which is a

savory meat pie with a beautiful golden

crust. It’s sort of like a chicken potpie, but

it’s a little heavier. Or maybe a Tarte au Sucre

which is a traditional Maple Sugar Tart

– for dinner – just tart!

@bravotopchef

@kristenlkish

@tomcolicchio

@gailsimmonseats

PHOTOGRAPHY COURTESY | FRONT COV-

ER Stephanie Diani/Bravo | PG - 39, BACK

COVER + 9PLAYLIST COLLAB David Moir/

Bravo |

We always enjoy catching up with those

that are in our favorite series. As we navigate

Spring, we caught up Chase Stokes of

Netflix's Outer Banks! We wanted to find

out what drew him to acting, Outer Banks

and it's upcoming Season 4 that will be out

soon, what it's like being on this successful

series, and about upcoming projects.

He also shares being a dog dad to and

spending time with Milo. He talks about

how he navigates this time of year as we

head into allergy season. He shares why he

uses ZYRTEC® and why he partnered with

them and their Pet Pawsitivity Walk Challenge,

encouraging pet lovers to log their

walks in the WoofTrax App to earn donations

for nonprofit Mutual Rescue.

ATHLEISURE MAG: When did you realize

that you wanted to be an actor?

CHASE STOKES: I realized that I wanted to

be an actor in high school actually. I was

doing TV production and I had a friend

who was shooting commercials and I

somehow got stuck into a job making a

little money and I thought, “oh my gosh,

the things that I love to watch is actually a

career.” So, it was like Sophomore/Junior

year of high school when I got the bug.

AM: We’ve been a fan of yours since Tell Me

Your Secrets and a number of our readers

have enjoyed seeing you on Outer Banks.

What drew you to this show and what do

you enjoy about playing John B?

CS: It just felt really fresh and it felt like

I hadn’t read anything in the vein of anything

in the world that they created in

this show. If I’m being honest, I was super

broke and on unemployment and as

any young starving actor or artist would

know, you kind of don’t say no when it

comes to opportunities knocking! I did

originally and then I had another look at

it and I really really thought that the show

and what the writers had created was

something special. So, I went against my

better judgment in the beginning and I

auditioned for it and the rest is kind of history.

AM: What is it like filming this show?

CS: It is tough, it is demanding. We

shoot outside for the majority of the

season which is why this partnership

with Zyrtec was kind of a no-brainer.

I’m someone who suffers from allergies

and I’m kind of a chronic sneezer

to say the least! So to get quick relief

and to have it extend for a 24-hour period

was something that was super important

to me.

So for this show, and for the elements

that we shoot in, it’s tough, but it’s

very, very rewarding.

AM: What can you tell us about Season

4 of this series?

CS: I can say literally nothing about

Season 4. No, I can say that we left

Season 3 with the time jump and this

big revelation about Blackbeard and

it definitely provokes the Pogues interest

and we will see whether or not,

after this time jump if after all of the

death and trauma that they have gone

through, if they still want to go back

out into the world of hunting treasure

or if they want to do life as normal

teenagers.

AM: You have a busy schedule from

traveling, filming Outer Banks etc. So it

must be nice to be able to take time as

a dog dad and to spend that time with

Milo! What do you love about being a

dog dad?

CS: It’s just the unconditional love!

I think that dogs have this inherent

ability to just connect and attach in a

way that is so hard to comprehend as

a human. What they give to you, you

feel that you need to immediately give

it back except for pet dander as that

is something that they definitely give

to us. It’s just a really rewarding relationship

and to be able to watch them

from tearing things up to just wanting

to lay in your lap is a really beautiful

thing.

AM: This time of year is always great because

you want to be outside to do any

and all activities! You love spending tie

with Milo! Why is it so important to do it

outside with him?

CS: Milo is a German Shepheard Golden

Retriever mix which is just a cocktail for

energy! He has to be active, he has to be

moving and that’s just the mental stimulation

that dogs deserve! He’s one of those

dogs that do so much better when he does

have physical activity in his day and so as

a dog owner, I feel a responsibility in the

same way that I feel a responsibility in being

able to work with my physical health

in order to get the things that he needs so

that when we’re walking, I just make sure

that it’s in an environment that gives him

the stimulation that he deserves as a pup.

That’s also the other side of this partnership

that really made sense because with

this, Zyrtec has partnered with this app,

WoofTrax and just like the 500,000 other

apps that I have on my phone, this app actually

tracks the walks that I do and the

cool thing about it is that the walks that

you do do, directly goes to donations for

a charity called Mutual Rescue and that

partners dogs with people who are deserving

of pet ownership. I just know how

much joy and love that Milo has brought

into my life and the memories that I have

shared over the years with him whether it

be on walks, or trips, or the random weekend

getaways that we have done – so for

me to be able to see this partnership and

as someone who deals with allergies, this

is a beautiful partnership that just really

made a lot of sense to make this happen.

AM: Why did you want to partner with

ZYRTEC for their Pet Pawsitivity program

and can you tell us about this initiative?

CS: I just know how much being a dog

owner has impacted my life and it’s shifted

the way that I operate where it was

like, I’m going to go out for a drink with

friends and now I’m like, I want to get

back to Milo. It’s just really really honing

in that they are raising money for such an

incredible charity and really creating the

opportunity for dog ownership as well

as the focus on allergies as well. It was

just a really aligning partnership and

something that I really felt inclined to

be part of and wanted to help them

grow as well.

AM: Are there any other upcoming

projects that you would like to share

that we should keep an eye out for as

we know Outer Banks Season 4 is one

of those things.

CS: Netflix just announced that a film

that I had done a couple of years ago

called Uglies with Joey King (The Act,

Bullet Train, We Were the Lucky Ones)

will be coming out soon. I don’t have

an actual date. But I am really proud of

that as it was a book series that was

adapted for film. It’s just a great cast

and a really great experience.

Then I had the opportunity to work

with one of the greatest directors,

Nick Cassavetes (Alpha Dog, John Q.,

The Notebook) in his return to the romance

genre and in another book adaptation

called Marked Men. So, those

2 in particular I’m very excited about

and it’s just a different chapter. I’m excited

to step into new roles, new characters,

and new worlds so all things

are coming, no dates yet, but I’m very

excited about those.

@hichasestokes

PHOTOGRAPHY CREDITS | PG 46 - 48

Jason Lee Davis/Netflix | PG 51 Michael

Simon |

For those of us that grew up in the 90s,

many of us remember watching Blossom

and Joey Lawrence with his "whoa" catch

phrase. He appeared in a number of series

throughout this time as well as maintaining

a music career, going on Broadway and

of course being The Walrus on Season 8 of

Masked Singer!

We wanted to take some time to catchup

with him to find out about his career,

the importance of oral care, his podcast

with his brothers Matthew (Planes,

Trains, and Automobiles, Mrs Doubtfire,

Hawaii Five-O) and Andy (Bean, NCIS:

Los Angeles, Hawaii Five-O) as well as

his upcoming movie and other projects!

ATHLEISURE MAG: You've had a great career

that has included Gimmie A Break!,

Blossom, being on Broadway in Chicago as

Billy Flynn, The Masked Singer, and more!

What do you love about being an entertainer?

JOEY LAWRENCE: It's always been sort of

my calling and I was very lucky at a young

age to have an opportunity to explore

that passion of mine. My mom was just influential

in seeing that love that I had for

the arts and just going, alright, let's see

if we can make this happen. It just came

about in the most amazing way, and then

being able to go to New York and audition

for commercials at the age of five years

old, and get a lot of those commercials

and then go on the Johnny Carson Show

and have the reaction be what it was on

that and lead to a deal with NBC, which

led to give me a break and all the other

shows that I ended up doing. It was just

sort of an amazing thing that happened

and 43 years later, to be able to still doing

it, is truly a remarkable thing, quite a journey.

AM: What have been three of your favorite

moments in your career that made you

smile?

JL: The explosion of the whole WHOA

thing on Blossom and the whole Teen Idol

thing was an amazing moment. I know a

lot of people sometimes look back on

that stuff as not so great when they experienced

it, but for me, it was really

amazing. The fact that I'm able to still

work even past all that is great. It was

that explosion, and still to this day, all

these years later, two decades later,

people still walking around saying that

word and how it still has transcended

time. It's seen all over popular vernacular

today. That was a pretty cool moment

to have that happen to a character

that I played become so iconic like

that. Being on Broadway was great.

The whole different world of being able

to utilize my love for singing and acting

at the same time was really great. Also,

having a number one record was really

cool, writing a song at 16 - having a hit

number one on the charts. Experiencing

that was great and the other top

moments are hopefully yet to come.

AM: Achieving a great smile means that

you make your oral care a priority. Why

did you partner with LISTERINE?

JL: Well, to me, LISTERINE truly is the

benchmark of oral care. I actually use

LISTERINE – it's been in every medicine

cabinet in my house growing up, and

now is in my home and used by kids.

AM: What is your oral care routine

and how did you turn your woes into

"Whoas"?

JL: I have red, irritated gums, so I religiously

care for my whole mouth. I

use an electric powered toothbrush

and I floss basically almost after every

meal, but certainly in the morning and

at night. Then I follow it up with my favorite

LISTERINE mouthwash – Clinical

Solutions Antiseptic Gum Health from

their newest line of superpowered

products. It is actually incredible and

it really works. Truly, I used the Antiseptic

Gum Health mouthwash for one

week and I started to see a difference

– it literally made me go “WHOA!”

The LISTERINE Clinical Solutions line

was developed with dentists to tackle and

help prevent top oral care issues, and so

I’m very excited to see what other people

think because I think they're gonna feel

the way I do.

AM: It seems like you and your brothers

- Matthew and Andy continue the good

vibes, smiles, and fun conversations with

your podcast, Brotherly Love. Why did you

want to launch it in this format and what

can we expect when we're tuning in?

JL: That's what we do. I mean, our thing

is just escapism, right? We want people to

come in and just have some fun, take your

mind off of things. I feel so many times

people forget the the true essence of entertainment,

which is to entertain, and

we get bogged down in making it mirror

exactly what's going on in our lives. But so

many times, I don't want to watch something

that's mirroring exactly what I'm going

through, because that's life. I want to

have a little bit of escapism. People have

never really seen us like this, which is kind

of cool. When we've worked together in

our careers, it's always been with scripts.

This is no scripts. This is actually how our

inner dynamics are and we're dinner table

conversation, we're not a specific podcast

based on a certain idea or ideology. We

talk about anything and everything that

friends and family would talk about over

a dinner table. I think that's what's really

been the reaction so far and why people

have enjoyed it so much. We never really

thought it was going to turn into this. We

really did it during the COVID lockdowns

to just have something to do because like

everybody, we thought the world was

ending, and we got to do something. The

reaction to it has been incredible. To see

the rise of this little baby pod, the pod

that could as we say, has been humbling.

It's been really, really neat. I think we're

like the 45th ranked pod overall, which is

really crazy. There's like 5 million pods out

there. So, you know, this little pod that

me and my bros do to have this much love

thrown at it, it just really feels great. We're

just so thankful the community that supports

us is pretty dope.

AM: Tell us about your upcoming film,

Heart Attack.

JL: We’re doing it with Fox and Tubi. Big

action movie, which I'm excited about.

I haven't done a lot of action - I did a

little bit on Hawaii Five-O and CSI New

York, but I really haven't although I've

loved that genre so much. Big fan of

Die Hard and these movies growing up

as a kid so to be able to jump into this

sort of genre is going to be really, really

cool. It's a nonstop juggernaut from

page one with a clock that ticks – your

classic action movie stakes, but it really

is cool. it's all set in the hospital. It's going

to be a lot of fun. My baby brother,

Andrew, is actually going to direct it,

which is gonna be fun because he's a

great director. We're gonna have a lot

of fun. We're going to shoot that later

this year, and really looking forward to

it.

AM: How do you take time for yourself

when you're not focused on projects,

navigating personal and family schedules,

etc?

JL: You just have to make the time,

right? Life is about making time for

things, that's what you got to do. It's

easy to say we don't have time, right?

It's easy to say, Oh, I don't have time

to get that workout in, or I don't have

time to floss. You have to figure out a

way to do it. There's always time. I feel

like where there's a will, there's a way.

I live my life like that - we'll figure it

out. There's a way to figure something

out, I don't ever feel like nothing is, you

know, can't be accomplished if we put

our minds to it, just figure it out. So I

try to live my life that way every day

and you know, I fail sometimes, like

everybody, but I also succeed sometimes.

When you succeed, it feels good

and that motivates you to continue to

work hard and try to fit everything in.

That's what I try to do.

AM: Are there any upcoming projects

that we should keep an eye out for that

you would like to share?

JL: There's a lot of exciting stuff going on.

We have a sequel to our Christmas movie

that we did together, the brothers and I,

Mistletoe Mixup, which was actually the

number one Christmas movie on Amazon

in 2021. The sequel is coming out later this

year, so we're excited about that. It's actually

funnier than the first one, it really is,

so we're very excited because he first one

again, we did it sort of as an independent

project, and Amazon picked it up, and then

it just did so well. It was their number one

movie for Christmas a year and a half ago.

So, then we were like, wow, well, we got

to try to make it good now. So, you know,

the sequel, we had a lot more time to do

it and we're excited about it. So that's

coming out. We're actually working on a

scripted series together for the first time,

since like the early 2000s, which is crazy.

That is something that is in the late stages,

so we're excited about that. There's a

couple other exciting things that will be

on tap soon, but you know, and I'm working

with LISTERINE, so that's like top of

the top and super excited.

@joeylawrence

PHOTOGRAPHY COURTESY | LISTERINE

Clinical Solutions

This month's issue has featured a number

of trailblazers in media and with it also

being Women's Month, we truly enjoyed

sitting down with Access Hollywood and

Access Daily with Mario & Kit, Kit Hoover!

We have enjoyed watching her from being

in the first cast of MTV's Road Rules which

was a social experiment that led to the early

days of reality TV and compeition shows.

From there she parlayed her talents, optimisim,

and energy at ESPN as a sports

broadcaster and for the last 14 years has

been at NBC navigating the day and night

slots in entertainment. We talked about

her journey, success, the show and her

latest project, launching her podcast The

Coop that highlights phenomenal women!

ATHLEISURE MAG: We have been a fan of

yours since Road Rules as you’re a ball of

energy and optimistic which is always nice

to see! I mean you were the first group to

do that and in many ways that show paved

the way for Fear Factor and Survivor!

KIT HOOVER: Can you believe? I was just

telling that story the other day to someone

about how fun it was!

AM: I loved that the show!

KH: Kimmie, you’re too young to know

what Road Rules is!

AM: Well, I’m 44 and I remember the first

season and watched a number of them!

KH: Well, you look great! I was 24 when

I did it and now I’m 53. It was fantastic

and I still reflect back because it was real.

I mean at that time, there was no such

thing as reality TV except for Real World.

They had just done London and they were

shooting San Francisco and it hadn’t aired

yet. We had no idea what we were doing,

nobody had an agenda to go on to get into

TV, it was just real. Well now, everything is

about trying to get your 15mins.

AM: It’s so true and what’s interesting is

that we have Brooke Burke (Wild On, Dancing

with the Stars, Fool Us) in this issue as

well as when I first became aware of her, it

was on E!'s Wild On!

KH: I loved her on Wild On!

AM: We’re really excited to have a number

of trailblazers who are women in

this issue so it was really great to include

you as well!

You have had such an amazing career

from being on MTV, sports broadcasting

with ESPN, and of course being on

NBC for Access Hollywood and Access

Daily with Mario & Kit! When did you

realize that you wanted to be on TV?

KH: So I majored in Communications

and Journalism at UNC in North Carolina.

I didn’t know that I wanted to be

on TV, I thought that I was going to

go into the advertising world or to be

in something creative. It wasn’t until

Road Rules that after that finished, I

thought, ok I kind of got comfortable

behind the camera. Let me give myself

1 year to see if I can parlay it into something

on TV and if not, I want to do

something totally different. Fame was

never the goal, I never wanted to be on

TV, it was just, after that I thought that

I had a window and I just decided to try

it. Literally, it was almost a year to the

day that I got my first job from it and

it was called American Journal and it

was kind of off and running from there.

It was trial by fire then! I didn’t know

what the heck I was doing!

AM: Watching you in Road Roles, I felt

that you were someone that we would

see on TV as you just have that authentic

vibe and you wanted to hear what

you had to say! It was natural and the

TV just loved you.

KH: First of all, were you cracking up

when – you know the joke was, that I

had gained about 20 pounds in the 4

months that we were doing it. But that

was a lot because I’m 5’0” tall. And the

joke was with the producers was that,

“oh my gosh, the little one is getting

heavier by the second!”

We were eating Power Bars, Taco Bell, and

Mark Long (Road Rules, The Challenge,

The Challenge: All Stars) and I would drink

10 Budweisers! We were in our 20s, we

had a life on the road for that show, so all

you’re going to do is eat bad stuff.

AM: Well Power Bars are healthy though!

KH: Well, I’d have 3 before breakfast! We

had no idea, we were eating the craziest –

craziest things!

AM: Ok, well maybe 3 would do that for

sure!

KH: Looking back, I was like, I think that I

look great! I mean I was just a little puffier.

AM: But it’s also what happens when

you’re traveling.

KH: Anyone that is on a road trip knows

that you’re not eating the best or taking

the best care of yourself.

AM: How did Access Hollywood come

about? You have been on there since 2010!

KH: First of all, for anyone and everyone

reading this! I got this opportunity when I

turned 40! Do you know how great that is

as a woman? To be hired, it’s been 14 years,

and I’m almost 54! How great? It was one

of those calls that my boss who hired me,

Rob Silverstein (AccessDaily, Access Hollywood,

People - The TV Show!) said, “you

know, what’s great about you Kit?”

I said what, thinking that it was going to

be a weird compliment. He said, “you’re

not hired based on your looks” and at first

I looked and said is that a compliment? But

then I thought, that that may be the biggest

compliment and it goes back to the

Road Rules days where I never cared what

I looked like. You’re on the road! There’s

no makeup, there’s no bathroom, there’s

no shower. I have just wanted to do the

best interview that I could do or to do the

best job that I could do. But I thought,

what a compliment to be able to go into

the entertainment world business. The

call came in, I took a leap of faith as I

was living in Connecticut and my husband

and I moved out with the 3 kids

and we thought that it would last 1 year

and 14 years later, we’re still here!

AM: I remember the show had been

around for a few months and I started

watching it when I was flying out for

press trips as it would be on either in the

hotel room or watching it on the plane.

When I first saw it, I was like oh it’s the

Road Rules girl who was on ESPN and

now here!

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

popping up!

AM: I love how your background has

such a great mix of entertainment,

sports, covering red carpets, etc!

KH: Well, similar to you, it’s the art

of the pivot right? I kind of was naïve

when Road Rules ended. I thought,

what’s next? Nothing was next. They

said, you’re a great person, thanks for

coming in. I think that a lot of people

feel like that with their jobs. You get

one and you think that you’re going to

stay, but things end and things change.

You have got to be like musical chairs.

You have to find your next chair. So,

I’m a hustler, and I like to navigate

and work hard and it’s all related too!

You’ve probably found that too!

AM: Oh yeah!

KH: Whoever you work with, way back

then with Road Rules, I just had a meeting

with Clay Newbill (The Bachelor,

The Mole, Shark Tank) the producer out

here. Who you are at your core matters

tremendously. I feel so blessed that I

have worked with so many great people.

AM: I tell people all the time I have a

number of interests and things in my

background from modeling, cheerleading,

stylng, designing, etc - but the base

of who I am as an organized person, storytelling

whether through apparel or in

interviews, that’s why people keep come

back.

KH: That’s why people keep coming back.

AM: 100% they want your commitment,

passion, integrity and those skill sets!

When you’re preparing for interviews and

talking with celebs and people of interest,

what’s your process? I mean you’re covering

those from all over so where do you

like to start?

KH: Probably the same way you do! I love

the research, I’m a reader! So I research

and do all the reading that I can on the

people. I sort of visualize the outline I

have in my head and then I let it go and

I try to be present and in the moment. I

like to just listen and if you have done the

homework, you know where you are going.

And you want to get good stuff. It’s

not about following the card. It’s listening

and seeing where that takes you. I think

that that’s the good stuff.

AM: You also have Access Daily with Mario

& Kit! How is that for you to be on 2 very different

shows, different time slots – I have a

lot of respect for that! That’s not easy!

KH: Thank you! I’m grinding! I’m grinding.

I have a lot of tuition with 3 kids! I love it!

Access Hollywood is the night time show.

So that’s more glitz and glam and entertainment

news and then the hour daytime

show with Mario Lopez (The Golden

Girls, Saved by the Bell, The Golden Boy) is

so much fun because that’s our kids and

marriage and talking about fun stuff! I

love daytime talk. So to be able to stretch

both of those muscles is so much fun for

me!

AM: That must have been amazing to

know that you are helming both of those

shows! I can’t think of anyone else that has

that kind of double time right now.

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

ing a podcast!

AM: So excited as we’re going to talk

about that as well!

KH: I put that in just so that I could do

the long format. So I get my daytime

that I love and I get my night time and

then the podcast lets me go deeper. So

the kids, 2 of them are at of the house

as you know and 1 is going to leave next

year so I have to start because I have

more time to fill.

AM: You and Mario are neighbors!

KH: Yeah, he literally lives right around

the corner. We could carpool to work.

It’s the best! I run by his house which

is on my running route so I go by and I

wave, it’s really fun! His wife is the best

and I’m really good friends with Nicole!

AM: You can see your chemistry too

with one another which is really nice.

KH: Yeah, I’m very fortunate.

AM: What have been some of your favorite

topics that you have covered

from your Access Hollywood shows?

KH: For the night time show, it’s more

of a 22mins show so it’s just quick. For

the daytime, we don’t really touch any

zeitgeist stuff. We’re more of a wholesome,

talking about family, fun, never

a gotcha thing. We try to do great

interviews and so I love the ones that

are a feel good story. I love when we

cover human interest stories of everyday

people doing extraordinary things.

I am so moved by their stories. So we

have been doing a lot of those feel

good stories and maybe it’s because

it seems like we do so much celebrity

things that we want to show the real

heroes. Give me a teacher or a nurse,

I’m all into it.

AM: Well the podcast, I’m personally

excited about that! To have women in

their 40s as I am of that demographic as

well that are these powerhouse women!

Where did the concept come from, what

can we expect, and where did the name

come from?

KH: You better text me after you listen

as I want all of your notes! For the past

4 years, I was thinking that I wanted to

do this now that I have the ability to do

this and there may not be any listeners! I

wanted to do it for me.

AM: There will be listeners!

KH: I get to interview these incredible

women and each one, I feel like I learn a

nugget from them! Do you ever feel like

that the best advice you get is from your

girlfriend when you’re talking? Like, “hey,

you have to try this face cream.” Or for

me as I’m menopausal, you need to get

this patch! Try this school or get this shoe

or whatever it is. So I wanted the podcast

to be that feel. I like that it is 40 and over

because maybe me getting the job at 40,

I feel like I haven’t even hit my stride at 54

and in the old regime, women were done

in their 30s which is what Halle Berry (Die

Another Day, Catwoman, Moonfall) was

telling me.

I just like that feeling of what are we doing

now? We have all this knowledge and wisdom,

let’s effen go! So it’s Cindy Crawford

that I just interviewed, it’s Katie Couric,

it's Gabrielle Reece, Jenny McCarthy!

AM: Love Gabby! We had her and our husband

as a cover back in Oct last year.

KH: Gabby! What I loved about them was

their love story! They actually filed papers

for divorce and never got that far and they

got it back together. The tools that they

learned to do that – they’re connected

now as a couple. She is the most thoughtful.

Didn’t you find her so thoughtful and

poignant?

AM: She’s so sweet and real –

KH: And smart!

AM: Yeah the co-founder of Athleisure

Mag is also my boyfriend so when I have

interviewed her, we have talked about

how it is to run a business with the person

you are involved with. It was interesting

to hear her talk or to see how

they interact with one another and to

just have real responses to it. She’s like,

you do the best that you can, but sometimes,

things get f’d up!

KH: She is fantastic. She said this thing

in an interview where she said, “I don’t

talk to anybody better than I do to

Laird.” I thought about that and sometimes

when we talk to our spouse and

partner, you’re a little nastier. She told

me that she works on it like you would

an athletic career and I thought, that is

so awesome. I want to operate on that

frequency.

With Jenny McCarthy (The View, Two

and a Half Men, Masked Singer), I was

asking her about her love story with

Donnie Wahlberg (Wahlburgers, Saw

franchise, Blue Bloods) and she felt

that she was lowering her frequency

and gears to get a guy. She was tired of

doing it and said that she needed to be

met here and that that was Donnie.

Having Cindy Crawford talking about

being an empty nester. What she and

Randy Gerber are doing next because

maybe that's where I am in my life right

now. hey’re going to a different state

to buy property and they’re looking at

dating each other. I mean, Cindy Crawford,

if she’s thinking about all this

stuff- it’s real!

AM: But it’s like, we’re all women doing

these things. To hear those nuggets

whether or not you’re in that position

or not, you’re going to get something

from it.

KH: I hope so!

AM: You can also find ways to apply it

to your own life!

KH: And it’s rowdy! I have a little naughty

side, so it’s a little bit of me asking everyone

what is in their bedside drawer. Katie

was like, I’m not telling you! Cat Cora (Iron

Chef America, Tournament of Champions,

Stars on Mars), one of my favorite chefs!

AM: We had her as a cover!

KH: Unbelievable, you should have heard

what’s in her bedside drawer! I said, “Cat

we’re going to have to bleep that out! I

was blushing the entire time!”

AM: I love me some Cat!

KH: I love me some Cat! To think that she

was told that she would never break into

this business and that she should be barefoot

and pregnant back in Mississippi! The

ceiling breaker that she is as a chef –

AM: And a dynamo!

KH: And a dynamo.

AM: Plus she’s stunning. It was a pleasure

to style her for our cover shoot and we

were with her for about 8 hours and she

was truly sweet. I grew up watching her

on Iron Chef!

KH: I love that we have had the same

women! This is so great! I am having a ball

doing this!

AM: How many episodes are in the first

season?

KH: I have just done 6 and we’re going to

promote it on Kelly Clarkson which is going

to air on April 5th. So hopefully we

will just keep it growing from there! I’m

thinking that we will do 1 a week or 1 every

2 weeks. The women who have participated,

they are my friends and they have

been so gracious. I hope it builds! For me,

I don’t know about you, if I take the time

to listen to a podcast, I want to feel good

and that I am part of something. I want a

takeaway.

AM: I do want to hear things that will make

me a better person or to sharpen a

skill in an optimized way. How can you

find the cracks in your own foundation

to make it better or to just be ok with

them.

KH: I’ve done the interviews and then

days later, they will resonate with me

and I keep thinking about it and it was

something that was really cool or poignant

with what they said. I want to

try that or I find this interesting.

Cindy Crawford said something really

interesting! I said, “have you always

had the ability to laugh at yourself?”

She said, “Randy wouldn’t say so.” I

asked her what she meant by that and

she said, “as the mom, I’ll be cooking

and cleaning and Randy and the kids

will gang up on me and make fun of me

in a playful way, but it leaves bruises.

It hurts my feelings.” So many people

can relate to that.

AM: That’s so me. On the outside I’ll say

whatever, but on the inside –

KH: That’s so me! It was fascinating to

hear how she is navigating that and for

others who are listening that is so relatable.

Ooo we also have Laila Ali (Girlfriends,

Black-ish, S.W.A.T.) , she’s back in Georgia.

I’m from Atlanta. Have you guys interviewed

her?

AM: Yes, it was amazing to chat with

her!

KH: We’ve been friends and she used to

cohost with me and her art of the pivot,

my friend can literally do anything

and with no guidance. Everyone has

been so gracious because this is longform

and it’s a totally different muscle

which I love! I’mgrowing as a person

learning from all of this. What’s great

is, it’s not a studio, it’s just my thing because

it feeds me and I hope that other

people enjoy it.

AM: It’s also a testament that people

are so comfortable with you! What is the

meaning behind The Coop?

KH: When you look it up in Webster’s Dictionary,

it’s a gathering of hens and chickens

that protect one another, that grow

together, and work together. That’s what I

was thinking of my women friends. Come

into your Coop, it’s your safe spot! Let’s

fluff our feathers, learn, and protect and

shelter one another.

AM: I thought so, but then I was like maybe

I’m thinking too Midwestern.

KH: You knew! Also, Gwyneth Paltrow

(Great Expectations, The Talented Mr Ripley,

Iron Man franchise) told me that double

letters are supposed to be successful

letters. Like she has Goop, but I was like,

“hey, I will take any extra advice!”

AM: This is so exciting. Where do you see

this brand going?

KH: I would like to see it go into a Coop

Conference to share all the knowledge

that you have learned and to interview a

great celebrity like a book party without

a book.

AM: I love the concept because women like

to connect and we love partnering with

one another because once you’re connected

you see synergies and commonalities!

KH: Even when we’re just talking about

it, it’s just so real and it makes me excited

and it’s happening!

AM: And it’s yours!

KH: That’s a neat thing for me as someone

who has always been under awesome

companies. I have always been with

great companies MTV, FOX, ESPN, and of

course NBC. But this one is just me!

We start off each Coop interview with 1

word to describe your life and where you

are right now. What would that be for you

Kimmie?

One word where you are right now!

AM: Navigating

KH: I like that!

AM: Within our team we’re always

talking about we’re riding various

waves. There’s that which comes to us

that we never thought, that which we

want that’s on our list and then when

you do whatever it is you do, how do

you keep on advancing as you don’t

want to lose the momentum. So I feel

that navigating is where I have been

for a bit. I’ve had the pleasure throughout

my life to have received many opportunities,

some planned, some not

planned, whether it was starting off interviewing

people at the age of 12, my

first person was Oprah, it was such an

honor, my second was Jessie Jackson.

I’ve always been one that wants to take

opportunities and then to figure out

how they come together. We see that

plan of what is needed, and can go out

and draw on these waves and then we

navigate it.

KH: I just love that word navigating and

so we take that word and then if I’m

interviewing you, the whole interview

with you would be about navigating.

I’d ask how you started off and you’d

tell me about Oprah and then I end

each interview with, "What makes you

happy?"

AM: Silence.

KH: I love that.

AM: I get very little of that.

KH: So it’s a buttoned up approach for

my interviews.

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

KH: I love a bookend!

The what makes you happy came when

my business partner’s daughter was in

therapy and they did this sort of deep

breath that you did 10 times and you were

supposed to say what makes you happy.

We started ending with it and it’s wonderful

to hear. First of all, the 1 word of where

you are right know, Jenny McCarthy said,

needless. I said, “what a great word.” I

don’t feel needless and how do I get that

still? Then to end with what makes them

happy, it’s fascinating!

Then we also have a section called Let’s

Get Random and then I can ask all of the

fun stuff.

@kithoover

PHOTOGRAPHY COURTESY | Kit Hoover

We took some time to sit down with Brandon

Soo Hoo who is actor in film, TV, anime,

and is passionate about food as well

as Martial Arts! In speaking with him, we

understand why he's been acting for most

of his life with Tropic Thunder as one of

our first memories for him. Since then

there have been an array of projects, noticeably

his recent work in Paramount+'s

The Tiger's Apprentice and Netflix's Mech

Cadets! We talked about how he got into

the industry, his passion and familial connection

to it, Martial Arts, the importance

of representation, and smash burgers in

Cambodia!

ATHLEISURE MAG: When did you first fall

in love with just movies in general? Do you

remember your favorite film or the first

film that you ever saw?

BRANDON SOO HOO: Well you know, my

parents used to drive a Honda Pilot and we

would always visit my cousins and take 50

minute drives to my cousins crib live every

week! So every time, we’d put in a DVD so

the earliest movies that I could remember

in that DVD player were like, Shrek and The

Sound of Music! This one Pokémon movie

called Pokémon 4ever and it wasn’t even

one of the better Pokémon movies. It was

just the DVD that my family had so those

were some of the earliest movies that I remember.

In terms of when I started to really appreciate

movies and cinema, I would say that

I really started watching movies when my

dad would put in Martial Arts movies. I

think that that was the first things that I

fell in love with like, Kung Fu Hustle, Enter

the Dragon and stuff like that.

AM: That’s amazing!

BSH: It started with action movies.

AM: What point did you realize that you

wanted to be an actor?

BSH: Well for me, Hollywood and entertainment

has been a family trade! So as

long as I could remember, it has always

been part of the conversation. So

yeah, I just learned this recently, but I

think that in the Guangdong Province

which is in Southern China, the village

that my family is from is one of the earliest

villages that actually was involved

in film production in China.

AM: Oh wow!

BSH: Yeah! So I didn’t even realize that

until I was like 20 years old and I visited

China and they said, down the street,

there is a film studio and up there is a

production house. They told me that it

was one of the earliest movie industry

cities in the country, in China! So, my

family, the Soo Hoo’s – I’m pretty sure

that they are from that city and coming

here, my grandpa was an actor, his

brothers and sisters were actors, and

my dad, he did a bunch of industry

work as well. So as a young kid, they

were like, we’re so familiar with this

industry and you seem like a pretty

outgoing kid – why don’t you go ahead

and give it a try? So when I was really

little like 10 years old, that’s when my

parents started introducing the idea

to me and I just kind of stuck with it

and rolled it with it and I have been super

grateful ever since!

AM: You’ve been in the industry for

awhile, your first feature at a young

age being Tropic Thunder, and then you

have done a number of roles since then!

How do you approach playing your

characters and what’s your process?

BSH: How do I approach playing my

characters? Pretty straight forward. I

will just try to understand the character

as deeply as possible and to do as

much research as I can and depending

on where the person is from and what

kind of upbringing that they have, I’ll

just do a lot of research and just sit

with that as much time as I’m allowed.

For my character, Tom in The Tiger's

Apprentice for example, he is someone

who grew up as an Asian American

in an American high school and he

lives with his grandmother. So I kind of

pulled upon my own experiences growing

up in Chinatown and spending a lot of

time in LA Chinatown and I drew up from

my own experiences with my relationship

with my mom, and whatever experiences

I conjured up with me really feeling the

pressures of being young and trying to

step into my own responsibility and trying

to find who I want to become and all of

that stuff. I just try to find the reality of all

of those things.

AM: Do you find it to be a difference in

terms of preparation when you’re doing

film/TV versus doing voice work because

your credits really have a great balance

between the two. Is the preparation any

different between when we’re physically

seeing you or when we’re just hearing

your voice?

BSH: A couple of things that I would say is

that the preparation that I do for animation

is that I watch a bunch of cartoons

to get inspiration for sure! I grew up on

cartoons, so I just spend more than a

few hours just scouring all of my favorite

shows and movies. Then after that, I

drink a lot of Honey Lemon Tea so that my

throat doesn’t close. That and Throat Coat

Tea are my lifeline and lifesavers when I

am in the studio.

AM: You’re also in Mech Cadets which is on

Netflix, what drew you to this and can you

tell us a little bit about it?

BSH: Mech Cadets on Netflix is an anime

made by Polygon Pictures and BOOM!

Studios on Netflix and it’s these giant

robots fighting aliens who are trying to

invade Earth. Obviously, as a young kid,

that totally speaks to my childhood! Why

wouldn’t I want to be part of a show that

has giant robots fighting aliens? It sounds

so badass and the show really is! I think

that it’s just an awesome story you know

of coming of age and you get to see such

beautiful artwork. As soon as I saw the

project, I thought yeah I have to be part

of this!

AM: We spoke on The Tiger Apprentice

briefly, but that cast including yourself

obviously has Bowen Yang (The Lost

City, Fire Island, Saturday Night Live),

Michelle Yeoh (Crouching Tiger Hidden

Dragon, Crazy Rich Asians, Everything

Everywhere All At Once), Lucy Liu (Charlie’s

Angels franchise, Kill Bill franchise,

Kung Fu Panda franchise), and Henry

Goulding (Crazy Rich Asians, A Simple

Favor, The Gentlemen)! That is insane!

What was it like being with them on

that and what drew you to wanting to

be on this show as well?

BSH: I mean honestly, just seeing everyone

that was involved reading the

story and really getting to be part of

this story that represents my culture

and to be able to play someone that

is such a positive role model of a character.

All of those things were really

really great! These are all really great

reasons why I am stoked to be part of

this project and what it’s like to work

alongside such a star studded cast is

really quite humbling.

I was nerding out about the cast

sheets with my parents for hours! I

called them as soon as I read who was

part of it. I was like, “guys, look who is

involved in this!” All the people that I

grew up watching and some of those

people are those that I really look up

to and I got the chance to share the

screen with them which is a huge privilege.

At the same time, it’s humbling

and It’s also really affirming to know

that I’m standing amongst people that

I really look up to.

AM: I think it’s also interesting in this

time to have representation taking

place in so many ways and levels. When

you’re able to look out and see representation

as it illustrates those who

are Black, Asian, Indigenous, LGBTQ+

communities, those that are in the deaf

community and other groups that haven’t

in the past received the inclusion

that is beginning to happen now. It's

nice to see it when it is mainstream

spaces and not only is it great for you to

see yourself and be part of that movement,

but other people can look and say

that they hadn’t previously been exposed

to that and for them to want to see that

as well whether they reflect those groups

or not.

BSH: Yeah it absolutely is. I think that representation

is kind of a renaissance right

now for diversity projects – people of color

led projects so I am really grateful to

be in this era of filmmaking which is really

exciting.

AM: Are there any upcoming series or films

that you would like for us to know about

that we can keep an eye out for because it

seems like you are always very busy.

BSH: Well you know what? I have actually

been traveling a lot really recently and

so I’m just getting back and I’m ready to

hop back into the circuit! I am going to

keep promoting Tiger and Mech which is

currently on streaming. I will go back to

creating a lot more content, getting my

social game back on and I have a lot of fun

and exciting things coming up!

AM: You’re also on a mission to have more

projects that are shot in Asia and to help

aspiring Asian actors to have more success

in the US. Is this going to be a business that

you create or is that going to be an initiative

that you do? How are you going to lend

your voice to that effort and interest?

BSH: Absolutely! I’ve actually been talking

to some production companies in SE Asia

because I have some friends out there

that we have been talking quite a bit about

branching out and creating our own projects

out there. I have some things in the

works. We are working on a script and

I am in the very rough pre-production

phases for a project right now. I can’t say

too much about it but, we have some projects

that we’re doing overseas and bridging

that Asia and American industry gap is

just something that I have always wanted

to do. So there's some stuff in the works

as well.

AM: You’re a Master Martial Artist,

you’re trained in a number of forms,

and you have a Black Belt. Why do you

love incorporating this into your lifestyle?

BSH: For me, Martial Arts is definitely

one of the pillars of my life that keeps

me ok it’s part of my self-care! It’s a

little bit of what drives my life force

and it keeps my fire burning! It’s something

that I started practicing at a really

young age. I actually tried to stop

it when I was little because I felt that

Martial Arts was hard and doing exercise

in the backyard was difficult. But

when I stepped away from it, I felt that

it was something that I needed and it’s

kind of what keeps me going! So I just

found it to be a mind, body, and spirit

practice that balances out all of those

things. It’s not just a physical thing for

me. If I don’t do it, I don’t feel ok. I

have to do it, I have to train, I have to

keep going.

AM: Well it’s amazing that you bring

these forms as well as your knowledge

of weaponry together on your social

platforms. I’ve watched your IG videos

and it’s definitely action packed!

Why did you want to present that and

to share that with everyone?

BSH: I think that not only is it really cool

and it’s really entertaining to watch,

it’s something that I can share with the

world, but I think that a lot of people

actually get a lot out of it!

It inspires people to stay active and for

me, it’s sharing a bit of what I’m passionate

about, it’s sharing my culture,

and I think that everyone should have

some kind of of – I don’t know if everyone

should – but I encourage people

to pick up some kind of Martial

Art practice because I think it’s really

beautiful and it really benefits you so

there is no reason to not pick up some

kind of practice.

AM: Obviously, we know you do Martial

Arts. Are there other things that you do to

stay in shape as our readers are always interested

in what routines they can include

in their workout so that they can optimize

themselves as well!

BSH: That’s right! Athleisure Mag! I do

want to talk a bit more about Martial Arts

because one of the other things that it

has given me, and not even just a sense

of security because it’s a practical skill, it’s

given me discipline and the ability to push

through discomfort and difficult situations

because that’s a pretty primary part

of Martial Arts. You just keep going, you

go through the pain, you go through the

hardship, you go through the hard stuff.

I think that that is just applicable across

so many dimensions in life. Not even just

fighting against a person, or fighting

against situations, but fighting against

yourself. I think that in Martial Arts, yourself

is the primary opponent that you

want to get better than yourself, and you

want to improve upon yourself.

While there are classes, groups, and

teams – it is a very solitary type of sport

because you are always the person that

you are measuring yourself up against. I

think that it is a really good way to stay

focused and to stay consistently better

in yourself. You can watch yourself grow

and it really instills a sense of pride. Like,

“wow, I really accomplished that! I’m really

better than I was yesterday.” I feel like

it’s a pretty rare thing that I think Martial

Arts is particularly good at it.

AM: Now hearing you say that, I wouldn’t

have thought about it like that, but I see

how that’s true!

In researching you, I love that you have an

array of interests! I want to know more

about Staxs Burger as I know you are a

foodie and an entrepreneur! Why did you

want to be involved in this and what can

we expect from it?

BSH: I mean food, food in general is just

really big in my life! On top of acting, on

top of Martial Arts. Food has been a

very core thing in my life. Going back

to what you said earlier, things that I

do to stay in shape, something that I

am very conscious of is what I am putting

into my body.

But not on that note, we have a burger

restaurant, ha ha!

AM: Ha!

BSH: And it’s not always entirely

aligned with my diet, but it is aligned

with the fact that I love food and I

can make up a really mean burger

and so what happened with the burger

place is that I actually, me and my

friends made a burger for my friend

in Cambodia. He liked it so much that

he said we should start a business together.

From that moment, we all just

put our heads down and we had several

months researching burgers and

trying to concoct the best recipe and

we flew back out to Cambodia and we

ended up launching a restaurant. The

whole process from ideation to when

it launched, it took like 5 months.

AM: Wow, that’s fast!

BSH: Very rapid! We were like, let’s do

it, we have the idea, let’s go – we want

to do it.

AM: Are you thinking about franchising

it or expanding it to other areas for

those of us who may not be able to go

to Cambodia to try it?

BSH: I mean, it’s a quick Uber drive

over!

AM: But of course!

BSH: Yeah pop into Cambodia and we’ll

hook you up!

AM: Right!

BSH: It’s definitely a goal in the future

to expand. I'd love to have more loca-

tions in Asia first and to get more of

a presence out there and to establish

what we do. I’d love to come back out

to the states and to share our food

with the states because this is where

my home is at and it’s definitely a

goal! But yeah, I have always wanted

a restaurant from a really young age!

This opportunity presented itself in a

really serendipitous way so I felt that

the Universe was speaking to me right

now when the opportunity came up.


when you’re not juggling the projects,

preparing for a role, flying to Cambodia

to enjoy those smash burgers? How do

you take time for yourself just so that

you can reset?

BSH: I don’t, I simply don’t! I’m just

kidding! I think that having balance is

crucial in order to keep operating at an

optimal level. You have to have balance

you have to have those things that offset

all of the output. So I do things

like I make myself good meals, I spend

time with the people that I love. I will

try to spend time in solitude because

I’m always interacting with people so

I will go to the park and take a really

long walk and just contemplate where

I’m at. I eat well because that is the

fuel that keeps me going. So if I don’t

eat well, I’m not going to operate well.

Then I keep training and I keep it up

because for me, training is what keeps

me healthy, but it is also my self-care.

@brandonsoohoo

PHOTOGRAPHY CREDIT | Ian Spanier

In our JAN ISSUE #97, we caught up with

Charles Joly, globally acclaimed mixologist

where he shared what it was like to create

and pour Johnnie Walker Blue Label craft

cocktails as the Official Spirit Sponsor of

the 75th Emmy® Awards. We kicked off

Awards season speaking with him and we

wanted to circle back with him as Tequila

Don Julio was a proud partner of the Governors

Ball, the official after party of the

96th Academy Awards. We wanted to find

out about what it was like for him to pour

at one of the biggest after parties of the

season and he also shared recipes that we

can enjoy for the red carpet moments that

we enjoy year around!

ATHLEISURE MAG: What does it mean

to you to be the official bartender for the

Governors Ball, the official post-Oscars after

party?

CHARLES JOLY: Each year that we're invited

back to create cocktails for this amazing

event is an incredible honor. You hear

this being referred to as "Hollywood's

Biggest Night" quite a bit. We take that to

heart! Each of the artists in their respective

fields are being recognized for their

expertise and passion. For many of the attendees,

this may be a once in a lifetime

nomination. How cool is it to show up

with the celebratory cocktails made just

for that night, a superb lineup of tequila

and a world class crew of bartenders to

help throw the party?!

AM: We always look forward to the Oscars

and as many people enjoy hosting their

own viewing parties with friends or even

if it's solo, how can we make sure that our

cocktails are star quality?

CJ: You can definitely sip along with the

stars and make these cocktails for your

next celebration. While we definitely pull

out all the stops, we also always provide

easy, at-home recipes for cocktail enthusiasts

to make at home.

When it comes to your cocktails, the end

result will only be as good as the ingredients

you put in. Tequila Don Julio is the

perfect foundation for each of the

drinks.

Be sure to use fresh juices and take an

extra moment to look at simple details:

use an attractive glass, use a thoughtful

garnish etc.

In the end, taste is wildly subjective. Use

my recipes as a guideline, then feel free

to adjust to your (and of course your

guest's) taste! Don't worry if you don't

have every exact ingredient on hand.

Get creative and don't be afraid to make

little substitutions.

AM: Based on the drinks that you served

for the 96th Oscars, what would you suggest

that we pair with these drinks as we

enjoy them at home?

CJ: The sky's the limit when it comes to

food-cocktail pairings. If you'd like to

stick with the idea of Mexican flavors,

you can't go wrong with a spread of

salsas, tacos al pastor and refreshing

aguachile.

AM: What did you serve at this year's

Governors Ball and which spirit will you

be highlighting?

CJ: Tequila Don Julio is in the spotlight!

The lineup of bottlings from the brand

is more exciting than ever. We'll of

course be showcasing the Tequila Don

Julio Blanco, which shows the spirit in

its purest form. I was also happy to explore

cocktails with some newer releases,

including Tequila Don Julio Rosado

and Alma Miel. The icing on the cake is

Tequila Don Julio 1942; everyone's eyes

light up when they see this bottle on the

bar.

The cocktails are all inspired by the idea

of Modern Mexico and range in style

from familiar, bright and refreshing (It's

Showtime - Tequila Don Julio Blanco,

Pineapple-Cilantro, Pink Peppercorn,

made by Isra Baron) to sparkling and celebratory

(Written in the Stars - Tequila

Don Julio Rosado, Guyaba, Watermelon,

Rose Champagne) to an elegant Martini

(Round of Applause - Tequila Don Julio

Alma Miel, charred corn & epazote infused

vermouth, cacao bitters, charred

corn husk-salt rim).

To showcase Tequila Don Julio 1942, I

created a special pairing and signature

serve. We worked with an artisanal chocolate

maker, Sleepwalk Chocolate, to create

a truffle with a mole center and 1942

infused cacao nibs. All of this is lightly

smoked with palo santo wood in front of

the guest.

Here are signature Don Julio recipes below

co-created by Charles Joly and Mexico’s

Bartender of the Year Israel Barón.

1942 ENCORE

INGREDIENTS

• 1.5 oz Tequila Don Julio 1942

• Paired with mole-flavored chocolate

truffle bite with gold flakes

PREPARATION

First, pour Tequila Don Julio 1942 into a

stemmed Sherry glass. On the side, serve

the mole-flavored chocolate truffle bite.

ROUND OF APPLAUSE

INGREDIENTS

• 1.5 oz Tequila Don Julio Alma Miel

• 1.5 oz Herb-Infused Bianco Vermouth

• 10 drops Chocolate Bitters

• 3 dashes Orange Bitters

PREPARATION

Combine all ingredients in a mixing glass

over ice. Stir well and strain into a chilled

Coupe glass.

IT'S SHOWTIME

INGREDIENTS

• 1.5 oz Tequila Don Julio Blanco

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

PREPARATION

Combine Tequila Don Julio, pineapple

coriander tincture, agave honey and

fresh lemon juice in a cocktail shaker

with ice and shake well. Strain over large

ice cube into Collins glass rimmed with

salt and pink peppercorn.

WRITTEN IN THE STARS

INGREDIENTS

• 1.5 oz Tequila Don Julio Rosado

• .75 oz Guava Syrup

• 2 oz Organic Watermelon Juice

• .5 oz Fresh Lemon Juice

• 1.5 oz Chilled Rosé Champagne

PREPARATION

Combine Tequila Don Julio Rosado, guava

syrup, organic watermelon juice and

fresh lemon juice in a cocktail shaker

with ice. Shake well and strain into a

Coupe glass. Top with chilled rosé champagne.

@donjuliotequila

@charlesjoly

PHOTOGRAPHY COURTESY | Mark Von

Holden, A.M.P.A.S. for Tequila Don

Julio

Avid readers of Athleisure Mag know that

we enjoy sharing interviews with amazing

Olympians with you! As we countdown

to Paris 2024, we took a few moments

to catch up with 3X Olympic Medalist for

Team USA Gymnastics (G1, S1, B1), Suni Lee!

We enjoyed seeing her fulfill her Olympic

dreams at Tokyo 2020.

As she prepares to take on joining the Olympic

team for Paris 2024, we wanted to find

out about her passion for the sport, how she

got into it, what the next few weeks look

like in terms of qualifications, how she goes

about training, what she is looking forward

to should she make the team, and more!

ATHLEISURE MAG: When was the moment

when you fell in love with gymnastics and

what do you enjoy about this sport?

SUNI LEE: Well, I started gymnastics

when I was 6 years old. It just started

by watching a lot of YouTube videos. My

dad and I were always constantly trying

new flips and then my mom just decided

that it would be a great idea to put me in

gymnastics because at the rate that I was

going, it was getting a little dangerous in

the house. I just started competing and I

moved up levels pretty quickly and that’s

just when I knew that I loved gymnastics

and I stuck by it ever since.

AM: Oh wow!

How has that journey been with you competing

at Auburn University and then obviously

being on the Olympic team during

Tokyo 2020 and being a 3X Olympic Medalist?

SL: The journey has been absolutely amazing.

You know, a lot of people talk about

winning the Olympics, but I honestly

think that the journey has been the most

important part and the most memorable

part, just because it took all of those years

and all of the work that I put in to make

it to the Olympics. Going straight to college

right after that was such an amazing

blessing – I absolutely loved college and

getting to have a team and just having a

team environment. The Auburn community

was just truly amazing! You will never

find something like that ever again

and I’m just so blessed to have been a

part of that.

AM: What’s that feeling like when you

realized that you’re going to represent

our country in Tokyo at the Olympics?

SL: I just remember being in shock! It

felt so surreal, I was just over the moon.

I was so happy and it just felt like everything

was finally going into its place. I

just worked so hard for it and for it to

just be able to happen and to just be like

in the palm of my hands, was the best

feeling ever.

AM: A lot of people don’t understand

that there are a lot of things that happen

podium to podium. So what does your

schedule look like in terms of what you

are doing for qualifications or meets to

make your way to hopefully being at Paris

2024?

SL: So we have a bunch of qualification

competitions coming up. So we start off

with US Classic and then from US Classic,

we qualify to Championships and

then Championships there are a number

of people pulled from the top of competition

which allows you to qualify for

Olympic Trials. For that, I believe that

the top 2 are automatically put into the

Olympic team. Then the remainder of

the people are selected so it’s very competitive.

AM: I can’t even imagine!

How is it for you to be able to train, to

be able to be part of this and to juggle

your personal life? Because obviously

you do more than just being a gymnast.

So how do you do all of this and to keep

it together.

SL: Yeah, it’s been a little difficult because

obviously it’s like everybody’s first

time doing this so we’re all just trying to

do it together. It’s been super exciting

to work with other brands, but then also

to be able to get to go home and to be

able to do the sport that I love and train

every single day for one of my biggest

accomplishments. That’s just something

that helps motivate me I guess for the future.

AM: What does an average day of training

look like for you? How many hours are you

spending?

SL: 3 days a week, I train 8 hours plus an

extra hour of strength and conditioning

and of course, I have to do like physical

therapy to make sure that my body is feeling

great and then another 3 days out of

the week. So it’s Mon., Tues., and Thurs. I

go 8 hours and then Wed., Fri., and Sat, I

do 4 hours.

AM: Although you haven’t made the team

yet, but if you do, what are you looking

forward to in terms of this next Olympic

cycle?

SL: If I were to make this next Olympics, I

think that I would look forward to having

a crowd!

AM: Oh yeah!

SL: Yeah, unfortunately at the last Olympics,

it was during COVID and we didn’t

have anybody come to our meets and it

just didn’t really feel like a competition.

AM: Yeah.

SL: I think that that’s the one thing – like

our families and friends giving us that support!

I’m just hoping that I make it so bad.

AM: With such a busy and focused schedule,

how do you take time for yourself and

making sure that you’re checking in with

Suni and what’s going on with you?

SL: I spend a lot of my off time shopping

or hanging out with my friends. I love

journaling, I love working out. So, I do try

to balance it out as much as possible. If I

have an off weekend, I do try and spend it

with my family and friends. Just trying

to catch up, I love spending time with

my siblings. I really just try to stay in

touch with my body and my mind at all

times.

AM: Are there any projects coming up

that you would like to share that we

should keep an eye out for?

SL: I don’t know if I can exactly share

what I am working on, but I will say

that I have been super blessed and it’s

amazing that I get these opportunities

to work with some of my favorite

brands because I never thought that I

would be able to. So that is just something

that I will always look back on!

It’s like Batiste, it has been super amazing

to work with them and exciting

because I use their products on a daily

basis! So to work with them is just so

amazing.

@sunisalee

PHOTOGRAPHY COURTESY | Suni Lee

American Rust is based on the novel by

Philipp Meyer. In its 1st season we were introduced

to the town of Buell with a host

of characters that see a frayed American

dream in this Rust Belt town in Pennsylvania.

We meet Chief Del Harris (Jeff Daniels)

and Grace Poe (Maura Tierney). Throughout

that season we see how people become

compromised due to their interactions

with others and how far they will go!

In it's 2nd season which streams on Prime

Video on Mar 28th, we continue to see how

choices that are made affect those around

us as well as what it means to get justice

in American Rust: Broken Justice. We had

the opportunity to talk with Executive Producers

Adam Rapp (Flesh and Bone, Vinyl,

Dexter: New Blood) and Dan Futterman

(Judging Amy, Capote, In Treatment) to

find out more! If you have yet to see the

first or second season, spoilers ahead.

ATHLEISURE MAG: I have been a fan of

both of your work across a number of

years! What as Executive Producers, were

you looking for that drew you to this series?

ADAM RAPP: Look I, I just think that the

characters are so rich! Dan brought me

in! He gotten the rights to the novel and

Jeff Daniels (The Newsroom, The Martian,

Steve Jobs) was sitting beside him and

they brought me in. I read the novel and I

was just blown away by how rich and textured

the characters were. The romance

between Harris and Grace. The complexity,

the nuance, and the mystery that is

within that. Then of course, all of the different

characters just kind of flow out of

that. Billy’s (Alex Neustaedter) character

– I mean, I always start from a place of

character in my work. So it was really really

easy to see how I could get in here and

work on this with Dan. It was really fun!

DAN FUTTERMAN: Look, a lot of it was

Jeff! He gave me the book and he had been

trying to get this series made for awhile.

He wanted to make this and I think that

the world spoke to him very deeply. He’s

stayed in Michigan his whole life, he grew

up there and so this world is meaningful

to him. Then yeah, what Adam is talking

about, Philipp Meyer wrote a beautiful

book. For me in particular, this relationship

between Del and Grace and the

question of can you love somebody and

use them at the same time? That pervades

the first season and it continues

in a very different way in the second season.

AM: Of course, I watched all 10 of the

screeners in prep for these interviews.

How much time has passed between the

first season and the second one? Where

are we picking up these characters again?

DF: I think that we’re a few months in

right Adam – would you say that?

AR: That’s correct. We always said 3 to

4 months. We were trying to figure out

how much recovery time Billy could go

through and be on his feet again. That

helped and it also gave us some time for

the fracking story to be established in

the community. But it wasn’t a year or 2,

it was just a few months.

AM: I really love that there is a lot going

on in the S2. I watched it in 2 days – I

felt that I wasn’t going to sleep and that

was ok! You don’t think the events are

connected, but then it funnels to a lot of

connectivity between everything. What

should fans of the show keep an eye out

for in this season?

DF: I think that you bring up a great

point about the different strands of this

season. We made a very conscious decision

that the first season kind of ramped

up to the end. Then we just thought,

well lets keep it going. Lets keep that

motor running and lets get a lot of other

motors going. All of those roads interweave.

You may feel like a storyline

is disconnected, but it’s not. All roads

eventually lead back to Buell. The title

Broken Justice, almost all of our characters

are seeking justice in some way. Del

has penance that he feels like he needs

to pay, Grace feels like she’s owed some-

thing because of her son, Billy’s trying to

get his life back together and what kind

of justice can he find? Steve Park (Rob

Yang) feels that he’s got a truth of what

happened in S1, but no one will listen to

him and all of these characters are colliding

together against one another. That

was a great thing to be talking about in

the room and then to be able to see these

actors execute it was amazing.

AM: I found this to be beautiful and intricate

and I hope that there is a 3rd season!

The finale definitely gave me pause. Being

from the Midwest originally, a lot of

the topics resonated for me when you’re

talking about factory towns and I grew up

in an automotive community and so to be

able to see this and to watch the tensions

that come around all sides as these communities

navigate what’s around them

and happening to them is interesting.

DF: Well thank you! Adam is from the Midwest

as well.

AR: Where are you from?

AM: Born in Anderson, Indiana but grew

up in Indianapolis.

AR: Ok, I’m from Joliet, Illinois.

Now that we know a bit about the background

of the novel turned series, we

wanted to talk with some of the actors involved

in this season! We took some time

with Alex Neustaedter (Colony, Agents of

S.H.I.E.L.D., Low Tide) and Mark Pellegrino

(Dexter, 13 Reasons Why, The Class of '09)

about playing a father/son in this series.

ATHLEISURE MAG: Mark and Alex, it’s so

nice to meet you guys. I have enjoyed a

number of shows that I have seen you in

previously to American Rust! What drew

you initially to be part of this show?

ALEX NEUSTAEDTER: Well I loved the

book. I also grew up playing sports and

I have always wanted to play an athlete.

I played football in high school and pop

warner and tackle football since I was a

little kid. So I feel like having the opportunity

to play a football player that

is way more than just a football player

and to kind of explore the livelihood of

someone who didn’t go and chase their

dream was really enticing and exciting!

AM: And Mark, for you?

MARK PELLEGRINO: Yeah, I read the

book as well and I loved the book. I

love complicated relationship stories

you know? Family dynamics are very intriguing

to me. You get all of that here

and I wanted to explore coming from

a fatherless home in my own world, I

wanted to explore that dynamic from

the other side and to see what it made

me feel like and if I could get any closure

in my own life, in my own world by

playing this out.

AM: Can you tell us about the father/son

relationship between Virgil and Billy?

MP: Yeah, I think that Virgil has been

an absentee father. I think that he is

basically a boy in man’s clothes and he

wasn’t there for his son in the pivotal

times and in the way that a son needs a

father to be there. A son doesn’t need

a father just to go to his games. He

needs him there to grow up and face

life and he wasn’t there for that. I think

that in S2, Virgil attempts to make up

for all of that lost time.

AM: Where do we leave you guys in

American Rust and where are we picking

back up with you again in Broken

Justice?

AN: We leave Billy knowing that he

goes into a coma and at the start of

S2, he has made a semblance of a recovery,

he’s not all the way recovered,

but he can walk again. His surgery is

healed. So, for Billy, at this point, it’s

really recovering more mentally than it

is even physically. He has the physical

part down, he knows what to do, but

the next chapter is how will Billy deal

with his past and is he going to con-

front the demons that keep popping up

into his life?

MP: Yeah, in S1, Virgil seems to have some

suspicions of Del and Grace. He has some

information that he is putting together

that very well could topple everything

that Grace and Del have built up from S1

and there is a kind of resolution in respect

to that and an attempt on the part of Virgil

to get back and to try to have a relationship

with his son and to help him out

in his tough time.

AM: Well, I enjoyed watching all 10 episodes

of the screeners and the second season

was so amazing. What are you excited

for viewers and fans to see for this season?

MP: I loved the pace of it and that there

were multiple mysteries going on at the

same time and you see people in desperate

situations who love each other trying

to help each other get out of those desperate

situations.

AN: I love and what I think that fans are

going to love the most is how action

packed it is and also kind of a new lease

on life that a lot of these characters have

and how they’re going to try to change

what they have done in the past and how

they will do this for the future and how

they will continue to grow and to become

better versions of themselves.

We talked with Luna Lauren Velez (New

York Undercover, Oz, Dexter) and Rob Yang

(The Americans, Succession, The Menu)

who play police officers in this series. In

their own way, they are looking to find the

truth behind the mysteries that continue

to pile up!

@markrosspelle

ATHLEISURE MAG: It’s nice to connect

with you guys! I have been a fan of both

of your work! Rob, I enjoyed your episodes

in Succession and Luna, I loved you in New

York Undercover! I grew up watching that

show and it’s great to see you in this series!

LUNA LAUREN VELEZ: We love that

show didn’t we?

AM: Yup!

What drew you guys to American Rust

initially?

ROB YANG: I think that the story and

the people involved! I increasingly look

at who is involved and who I am going

to be working with is a big thing that

attracts me to a project and then what

I walk away from. It’s making new

friends and working with people that

I admire.

LLV: I got to see S1 right after it was

shot and the characters are just wonderful

in this show and the acting of

course and the actors! I just thought

that like what Rob said, after a certain

point, what becomes the most important

thing is who you’re working with,

what you’re part of, I think that those

things are the most important and so

for me, that is one of the things that

drew me to be part of the show.

AM: So Rob, where did we leave Chief

Steve Park last season and where are

we picking up with him in Broken Justice?

You were incredible, I watched

all 10 of the screeners and stayed up 2

nights in a row!

RY: You watched all of them? Wow!

AM: Oh yeah, I love this show!

RY: Even I haven’t seen it. I haven’t

watched any of it.

You basically pick up after S1 with this –

he’s got strong suspicions and he feels

like he needs to prove it. That’s where

S2 takes off. It’s off to the races.

AM: For Detective Angela Burgos she

comes into Broken Justice. What can

you tell us on what we should keep an

eye out for from her?

LLV: I think that what you should keep an

eye out for is just the way that perception

starts to shift. She’s always looking

behind her back and she is always aware

of what’s happening, but as much as she

expects what could happen, she is unprepared

for what happens.

AM: What are you excited in general for

what viewers and fans will see this season?

LLV: All of it!

RY: Thank you for watching!

@primevideo

@lunalaurenvelez

@yangrobber

PHOTOGRAPHY CREDITS | America Rust:

Broken Justice/Prime Video

THE ART OF

THE SNACK:

MISHIK

In month's The Art of the Snack we make

our way to Hudson Square in Lower Manhattan

where the West Village, SoHo, and

Tribeca surround it! We find out more

about Mishik's Modern Japanese and Edomae-style

sushi omakase, their dishes, and

what one can expect when enterting this

culinary destination! We sat down with

David Kim, Owner of Mishik as well as their

Executive Chef/Partner Markee Manaloto

to find out more.

ATHLEISURE MAG: What is the meaning

behind the name, Mishik?

DAVID KIM: Mishik can encompass various

meanings in Korean depending on

context, but it generally translates as

“beautiful food” or “delicacies.” While

fine dining may be associated with formality

and high cost, it doesn’t have to

be. My aim is to provide guests with the

opportunity to savor high-quality cuisine

at an accessible price point, within a setting

that strikes a balance between informal

and formal. What we want to provide

for our guests is exquisite food prepared

with highest quality ingredients and classic

techniques that date back to the Edo

period in Japan such as aging of fish combined

with our omakase counter experience

that doesn't involve complete silence

or an overly stuffy environment.

AM: Located in Hudson Square, when did

this restaurant launch and why did you

want to be in this neighborhood?

DK: Our grand opening was in January

2024. Hudson Square, sitting between the

busy Soho and Tribeca neighborhoods, is

an up-and-coming area with lots of new

developments. I want Mishik to be one of

Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love

how they create interiors for restaurants

as we enjoyed their work in Hortus NYC

during Food Network's NYC Food Wine

Festival. What was the design approach to

Mishik and can you walk us through what

guests can expect in terms of its ambiance

or where they can sit either at the sushi

counter, the dining room, or at the 13-

seat bar?

DK: The space was a bit tricky to work

with as it was a former burger joint, so

we started redesigning from the ground

up. I wanted to offer our guests a unique

sushi counter experience for omakase

as well as an exceptional bar featuring

great cocktails and unique wines and

sakes. The final design that Youngmi

from Studio Rolling and I came up with

struck a balance between relaxed and

trendy, intimate and aesthetically pleasing.

We aim to be a great addition to this

beautiful neighborhood.

AM: Our readers have heard us share

a number of restaurants that utilize

omakase, but what is Edomae-style sushi

omakase?

EXECUTIVE CHEF MARKEE MANALOTO:

Edo was the old name for Tokyo during

a time of great change in Japan from the

17th to 19th centuries. Edomae-style sushi

was born during this time, and the

techniques have been passed down

through the generations. It involves

butchering fish humanely, the ikejime

way, scaling it precisely with a knife to

not damage the meat, the sukibiki way,

aging or curing the fish and then serving

it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee

Manaloto, can you tell us about where

you trained and kitchens you worked in

prior to being involved at Mishik as we

know that you were an Omakase Chef at

both Michelin- starred Sushi Yasuda and

Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik

I was the chef partner at Gugu Room,

a Japanese-Filipino izakaya restaurant

in New York City. Before that I was an

omakase chef at Michelin-starred Sushi

Yasuda and Kissaki Omakase. I started

my career in Michigan, working under

chefs who defined the traditional sushi

scene in the Midwest. My last mentor

there before moving to New York was

Chef Lloyd Roberts, who went on to open

Nobu 57 and was one of Nobu Matsuhisa’s

first executives to travel the world.

AM: Why did you want to be involved in

Mishik?

EXECUTIVE CHEF MM: David and I both

wanted to shakeup the omakase game in

New York City by adding a more robust

tasting menu and a la carte options. It

feels like there are hundreds of omakase

bars in the city that just do counter service,

but having a kitchen to also produce plated

dishes, flavorful sauces and detailed

garnishes is where we really get to showcase

our creativity. Joining Mishik has also

allowed me to introduce dry-aged fish to

customers, an under-used technique that

really brings out the flavor and texture of

fish. Being able to offer the purist form

of sushi alongside progressive dishes and

techniques is like having the best of both

worlds.

AM: Guests who come to Mishik have the

option for Edomae-style sushi omakase,

chef's tasting, and a la carte options. Why

was this approach that you wanted to

make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik

as modern, all-around Japanese

dining experience, which includes an

omakase counter but also features a

dining room with a la carte and tasting

menu options. This gives me an opportunity

to rotate the menu with new dishes

and highlight seasonal ingredients. Plus,

blending traditional Japanese ingredients

with modern techniques is really exciting

and offers something new to customers.

AM: Tell us about your 2 omakase options

and walk us through this particular portion

of the menu.

EXECUTIVE CHEF MM: We have two

omakase options, 12 or 16 pieces of nigiri

with a traditional handroll, soup and dessert

to finish. These two options are only

available at the omakase counter. It gives

me an opportunity to explain to guests

how we dry-age all the fish in-house to

enhance the texture and flavor of each

bite. This process of meticulously cleaning

and then hang-drying the fish inhouse

really makes a difference in the

final product.

AM: Tell us about the Chef's Tasting Menu

which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course

tasting menu highlights the best of

Japanese cuisine and goes beyond sushi.

It starts with Scallop Sashimi with

Asian pear, crispy shitake mushrooms

and truffle ponzu, followed by a Donburi

rice bowl with tuna tartar and jidori

egg yolk, then Yakizakana fish of the

day with broccolini, yuzu hollandaise

and shishito kosho (we use dry-aged

fish in this dish as well); six pieces of Nigiri

Sushi highlighting seasonal fish and

seafood from Japan such as goldeneye

snapper (kinmedai), black throat sea

perch (nodoguro), rockfish (kinki), tuna,

and uni. Then Yakiniku 6-hour koji-marinated

steak with black truffle emulsion

and choux farci; Dashi white miso and

fish-bone based broth, and dessert that

includes the prized Japanese crown melon.

The tasting menu is the best way

to experience Mishik. The fish changes

based on season and what’s fresh from

the market, which is another reason why

I recommend the tasting menu, since it

means guests get to try something different

every time.

AM: For the a la carte menu, what are 3

dishes that you suggest that we should

have our eye on when we come in to

dine?

EXECUTIVE CHEF MM: The a la carte

menu offers modern Japanese dining

experience: dry-aged fish like Nodoguro

(black throat sea perch) with tomato

dashi cream and braised king trumpet

mushrooms; King Crab Legs with ginger

aioli; A5 Wagyu beef; and a stunning

Kegani Donabe for Two, an elegant rice

pot with Hokkaido hairy crab, uni, ikura,

scallops, lotus root, maitake mush-

rooms, and edamame that can be shared

by the table.

AM: For those who are interested in a salad

or a rice bowl, what are 3 that we should

have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really

allow us to explore different techniques

and culinary influences. The Uni Bibimbap

with nori puree and the A5 Wagyu Kimchi

Fried Rice are exciting marriage of Japanese

and Korean cuisine. If you want to

go all out with a rice bowl, then try the

Kegani Donabe for Two, a showstopping

rice pot loaded with seafood, mushrooms

and more delicious flavors that makes for

a great date night dinner.

AM: What are 3 pieces of sushi that you

suggest?

EXECUTIVE CHEF MM: Our nigiri sushi

changes seasonally but if you see goldeneye

snapper (kinmedai), black throat sea

perch (nodoguro) or rockfish (kinki) on

the menu, they are fantastic and not as

common as tuna or uni (though they are

delicious too). We also offer a selection of

temaki (hand rolls) and makimono (sushi

rolls).

AM: For sides, what are 3 that would be

great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish

liver) is considered a delicacy — it’s like

the foie gras of the sea. We serve it fried

in tempura batter, and it makes an excellent

accompaniment to anyone’s meal. If

guests are looking for something lighter,

then I’d suggest the refreshing hiyashi

wakame seaweed salad. A la carte sushi

and sashimi options also make for great

sides if guests just want an extra bite or

two at the end of their meal.

AM: We love a great beverage program,

we'd love to know what are 3 signature

cocktails that we should have in mind

when dining with friends and family?

DK: I feel like the cocktail scene has dra-

matically changed in the past few years,

where in the past drinks were usually

simple with just three elements: your

spirit, a balancing agent, and a modifier.

Nowadays, there is so much more

technique and creation involved. The

classics will always remain, but we have

a great cocktail program that we created

with some very talented people. I

would personally recommend the Genmai

Espresso Martini, Bergamot Tea, Kuri

Tai, and the Shiso. I know you said three,

but we have so many good cocktails!

AM: What are 3 sake's that we should

consider?

DK: This is a tricky question. Everyone's

palate is different, and just like someone

might prefer a pinot noir over a

cabernet, sake is the same. My personal

favorites at the moment are Dewazakura

Yukimanman, which is a sake that

has been aged for five years; Hakkaisan

Yukimuro Snow, aged three years; and I

usually don't gear towards fruit flavored

sake but we have a beautiful Yuzu Sake

by Masumi.

AM: We love a great beverage program

and we know that you consulted with

sommelier Doreen Winkler, what are 3

wines that would be great to pair with

our meal?

DK: Doreen has been really great for

us. She is well versed in different wines,

especially skin contact wines. We offer

a variety of wines but right now my

personal favorites would be the Grape

Republic "Anfora," a fantastic red wine

from Yamagata in Japan, as well as Karine

Lauverjat Pouilly Fume and Patrick

Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer,

what are 3 that you suggest?

DK: Orion pairs really well with any Japanese

cuisine. We also have a Kyoto

Matcha IPA, and for the ale lovers I'd

recommend Lucky Cat White Ale. Both

are from Kizakura Brewery.

AM: Are there any upcoming events that

we should know about that Mishik will be

involved in?

DK: We will be participating in the upcoming

Joy of Sake event in NYC on Aprill 11!

@mishiknyc

PHOTO CREDIT | Michael Tulipan

We've navigated the fall and winter and

depending where you're located, you're

experiencing varying degrees of Spring!

We love that during this time of year,

you just want to do more things outside

for longer periods! We also love that you

feel the need to get a change of pace and

sometimes it's not about traveling to a far

off locale, but to experience your city and

its neighborhoods in a different way!

For this month's location, we decided that

a staycation in SoHo was the perfect way

to enjoy of of our favorite neighborhoods.

The ability to have an array of shopping

destinations, restaurants, galleries, and

more in the area is a great way to have a

bit of a reset whether you do it solo, with

friends, family, or your significant other!

To kick off our staycation, we stayed at the

NoMo SoHo located on 9 Crosby St. We love

that this area is Instagram ready, makes

you feel like you're in the midst of fashionable

brands from Maison Margiela, Alexis

Bittar, R13 Denim, and Flying Solo to name

a few, and has epic views with their floor

to cieling windows where we could take in

Hudson Yards and World Trade Center.

We have had the pleasure of attending a

number of editor events, grabbing a bite

at NoMo Kitchen, and more. We sat down

and talked with NoMo SoHo's General Manager,

Jeff Harvey, to find out about this hotel,

amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure

of attending events at this property

from a number of years when it was the

Mondrian and when it became the NoMo

SoHo. Before we delve into the hotel, what

can you tell us about what draws people

to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan

neighborhood - it’s infused with creativity,

evocative expression, and artistic

dedication - and we are lucky to call it

home. Guests who stay at NoMo SoHo are

truly in the epicenter of fashion, art, culture

and nightlife, experiencing the best

of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo

in 2015.

AM: One of our favorite things about the

hotel is the entrance. It's fun to see the

graffiti, the arced trees and the lights.

What is the overall aesthetic of this hotel

that you want guests to feel when they

enter?

JH: We’re very focused on art, and are

proud to showcase both local artists and

world-renowned talent. The archway at

the entrance called the Tunnel of Love,

along with the surrounding pieces, prepare

guests for what they’ll see once inside:

a graffiti-style heart mural in NoMo

Kitchen from J. Goldcrown and rotating

exhibitions throughout the hotel. Most

recently, we showed art from local artist

Robert Malmberg’s collection “The

Sum of our Parts,” and we have exciting

art and cultural activations planned for

the remainder of the year.

AM: We love that this hotel has a number

spaces that are IG worthy, including

NoMo Kitchen. Can you tell us about the

ambiance and when it is open?

JH: NoMo Kitchen is situated on the

ground floor in a bright, vibrant greenhouse

setting, offering a true SoHo dining

experience. The restaurant is open

daily for breakfast, lunch and dinner,

and serves brunch Friday through Sunday.

The restaurant extends onto the

patio with the Rose Garden, an outdoor

dining option open any time the weather

permits. This floral oasis in the middle

of the city is a picture-perfect spot to

enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail,

what are 3 that you suggest for

lunch?

JH: We suggest the “Spring Fizz,” made

with a gin base, bergamot liqueur, rasp-

berry notes, lemon & a splash of grapefruit.

This cocktail is refreshing and light,

making it perfect for sipping on a warm

spring day. We also recommend the “Rose

Spritz,” made with sparkling rose and St.

Germain, perfect for outdoor gatherings

and pairs wonderfully with springtime

fare. For guests looking to enjoy a cocktail

sans-alcohol, we recommend the “Immuniti”

mocktail with hibiscus, fresh thyme

and lime.

AM: When we're popping by for lunch,

what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen,

we’d recommend sharing the roasted

tomato burrata, the crab coquettes,

and endive bites. These simple but classic

options are the perfect tasty portions to

start a lunch rendezvous.

AM: What are 3 dishes that you suggest

for lunch that should be on our radar?

JH: For lunch, our flatbreads are always

a hit. The heirloom tomato and garlic or

the vodka sauce and burrata are not to be

missed.

AM: As we move into dinner, what are 3

appetizers that you suggest that are on

this portion of the menu?

JH: For dinner, we recommend the beef

tartare, garlic shrimp, and the king oyster

mushrooms to start.

AM: What are 3 entrees that we should

consider for dinner when sharing with

friends and family?

JH: When sharing at dinner, we recommend

sharing the seafood paella or the

whole baked rainbow trout. Both entrees

have generous portions and are ideal

when sharing.

AM: What are 3 cocktails that we should

have for dinner?

JH: For dinner, we recommend guests order

a classic martini, a timeless cocktail

that's simple yet sophisticated, making

it an excellent choice to accompany

dinner. From our menu of signature

cocktails at NoMo, “The Fix” is made

with bourbon, campari, white peach &

chipotle, perfect for sipping on its own

or pairing with a variety of dishes. For

guests looking for a lighter drink, we

recommend the “Sun Kissed” featuring

citrus and ginger flavors. These dinner

cocktails offer a range of flavors and

styles to complement various meals and

occasions, from light and refreshing to

bold and aromatic.

AM: What are 3 entrees that we can have

for brunch when sharing with friends

and family?

JH: Some of our most popular brunch

offerings include the NoMo lemon ricotta

pancakes, the avocado toast, and the

NoMo burger. These options provide

the perfect variety of savory and sweet

to satisfy any craving.

AM: What are 3 brunch approved cocktails

that we should enjoy?

JH: NoMo Kitchen recently launched

its spring menu, featuring a great variety

of seasonal, internationally-inspired

dishes. It includes some year-round favorites,

like our lemon ricotta pancakes

and NoMo burger, alongside new items

like a baked whole rainbow trout, ricotta

flatbread with sundried tomatoes and

artichokes, and a strawberry rhubarb

tart. Combined with our mixologists’ expertly

crafted cocktails, the new menus

ensure guests can find the perfect option

for their ideal meal in SoHo.

AM: We love a good Happy Hour - what

do you offer during this time of day?

JH: Our happy hour is from 4-5pm every

weeknight, and we offer discounted

drinks and bites for those looking for an

afternoon snack or a quick stop after

work. During happy hour, beers start at

$8, wines and spirits start at $10, and select

appetizers such as grilled fish tacos,

sriracha honey chicken wings and angus

beef sliders start at $10.

AM: We love Taco Tuesday and in the

month of March, you have some amazing

themes. What are some themes that you

have for this for the rest of the Spring and

as we head into the Summer?

JH: Our chefs have been flexing their creativity

with our Taco Tuesday menus. Past

dishes have included octopus tacos with

purple potatoes for National Octopus Day

and Kahlua-marinated carnitas for National

Kahlua Day. Upcoming menus will celebrate

National peanut butter & jelly day

with a first-time dessert taco and National

German beer day for example where the

taco protein will be battered. Taco Tuesday

at NoMo Kitchen is served as a combo

paired with a Margarita that follows the

theme.

AM: We really enjoyed seeing the views

from our room as those floor to ceiling windows

were great! For guests who are staying

at NoMo SoHo, tell us about the rooms

as well as suites that you offer and what

are the amenities that you have available?

JH: We’re proud to be in the tallest building

in SoHo, and our floor-to-ceiling windows

show off the incredible views that

come with that distinction. Depending

on which way the room is facing, travelers

can get truly panoramic views of the

beautiful city skyline, seeing the bridges

into Brooklyn and overlooking the Empire

State Building. The hotel’s spacious rooms

feature full-size work desks, C.O. Bigelow

bath amenities, luxurious bathrooms and

more.

AM: You offer a #YourPlace package that

allows people to use a room during the

day. This is such a great concept - can you

tell us about what day guests can enjoy

when purchasing this package and if there

are discounts for those who want to book

a series of days?

JH: YourPlace allows guests to rent rooms

for four or eight hours, providing premi-

um day-use rooms that are popular with

remote workers looking for a quiet, distraction-free

place to boost productivity.

These rooms come with complimentary

snacks, access to our fitness center, and

contactless room service.

AM: Tell us about your fitness center and

what you offer here.

JH: Our 24-hour fitness center is equipped

with cardio machines, free weights and

weight machines. NoMo SoHo also frequently

hosts public workout classes

in our Penthouse or outdoor terrace

(seasonally), open to guests looking to

break a sweat and take in some of the

best views of the city.

AM: There are many reasons why people

are at your hotel and there is something

about being in historic SoHo! For those

that live in the neighborhood and are not

staying at the hotel, but swing by NoMo

SoHo for a Taco Tuesday, what are 2 additional

things that you suggest that they

should do in the neighborhood?

JH: SoHo has incredible shopping and a

wide variety of art galleries. We always

recommend that guests take in all of the

art they can find nearby, and frequently

see guests toting shopping bags into

the hotel.

AM: For those that are enjoying a vacation

or staycation, what are 3 things that

you suggest that they should do in SoHo

or in a nearby neighborhood?

JH: In addition to art and fashion, New

York City is filled with opportunities to

see live performances. Whether it’s a

comedy show or a concert, it’s highly

recommended.

AM: For our business traveler, who has

the pleasure of staying at the hotel.

What are meeting options you have for

their gathering needs on property and

what are 3 things that you suggest that

they can enjoy in terms of bonding with

their fellow colleagues that are off prop-

erty and are in SoHo?

JH: Our event venues offer incredible variety.

For a traditional meeting, groups can

book our ground floor gallery or terrace,

or groups can opt to book the Penthouse

& terrace for a meeting with a view. The

Penthouse has 360-degree views of the

city, ample outdoor space, and can be

configured to fit groups large and small.

Business dinners in NoMo Kitchen are always

a hit, and there’s no shortage of entertainment

just outside of our doors for

business travelers looking to take in more

of the city.

AM: With the Spring and the Summer

around the corner, are there events coming

up that NoMo SoHo will be part of that

you would like for us to know about?

JH: We just launched a series of wellness

classes with Sound of Om, a local partner

leading yoga, sound baths, meditation

and more in our Penthouse. It’s a great

way for guests and locals to relax atop

the city. The Rose Garden is also open this

spring and summer for diners looking to

take in the weather during the warmer

months.

AM: Are there any packages that you

would like to highlight that we should

keep on our radar?

JH: Our Pride offer will be available for

stays throughout the month of June and

will give guests a Pride welcome amenity,

credit to dine at NoMo Kitchen, and

two complimentary Pride cocktails at the

restaurant’s bar.

@thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

We love that a staycation allows you to

really enjoy a neighborhood at a granular

level whether it's trying a new coffee spot,

walking into a lounge for a few drinks, or

taking in the architecture in the area! But

when you're in a city like NYC, you are only

an Uber or subway ride away from changing

up the vibe!

We decided to revisit Chola, which we have

previously featured in The Art of the Snack

for our NOV ISSUE #49 in 2019. They have

been making incredible Indian cuisine for

26 years and we wanted to try new dishes

on the menu as well as take in the vibe

and heartwarming way that they create

each dish that leaves their kitchen. After

an epic meal on the UES, we wanted to go

deeper into their history, find out about

the founder Shiva Natarajan as well as its

owner Min Bhujel, and what guests can expect

from this restaurant which is enjoyed

by so many including Martha Stewart who

has dishes named for her!

ATHLEISURE MAG: We had the pleasure

of dining at Chola a few years ago and enjoyed

the dishes that we had. Can you tell

us a bit about the history of Chola as we

know it opened in 1998!

CHOLA: Chola first opened its doors in

February 1998, initially offering a menu

centered around North Indian cuisine;

however, it wasn't until founder Shiva Natarajan

introduced South Indian dishes to

the menu that the restaurant truly garnered

attention. This pivotal move earned

them a notable two-star review from The

New York Times, propelling Chola to its

current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant

and is known as a pioneer in Indian

Cuisine here in NY. Can you tell us about his

background and what led him to creating

Chola?

C: Shiva, the founder of Chola, initially embarked

on a career in finance as a young

professional. However, after a few years

in the financial sector, Shiva realized that

his true calling lay in the culinary world.

Growing up, he spent considerable

time in the kitchen, learning invaluable

techniques and recipes from his grandmother.

This early exposure ignited his

curiosity and passion for food and cooking,

ultimately prompting him to transition

away from finance. Inspired by his

love for Indian cuisine, Shiva ventured

into the restaurant industry, launching

establishments like Sahib and Malai

Marke. Through these ventures, he

played a pivotal role in pioneering the

Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as

we dined at Chola this month and he is

now its owner. Can you tell us about his

journey in the culinary industry, working

alongside Shiva, what it means to run

the restaurant, and what the goals are

for the upcoming years?

C: Min Bhujel embarked on his culinary

journey in his native India, accumulating

16 years of experience in the hospitality

sector. Upon moving to the U.S., he

had the privilege of being mentored by

Shiva, eventually becoming his protégé

and right-hand man for over a decade.

During this time, Min played integral

roles in the operation and management

of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey

has come full circle. Running the

restaurant holds profound significance

for him, symbolizing the culmination of

years of hard work and dedication in the

culinary industry.

Looking ahead, Min, alongside Shiva,

aims to uphold Chola's recognition in

the Michelin Guide. Their ultimate aspiration

is to earn a coveted Michelin

star for the restaurant, reflecting their

unwavering commitment to culinary excellence

and innovation.

AM: What is Shiva's involvement in Chola

at this point?

C: Shiva remains heavily involved in Chola's

operations, particularly in menu and

recipe development. He maintains a consistent

on-site presence, diligently overseeing

the quality and consistency of their

menu items and service. Acting as a guiding

force, Shiva continues to play a pivotal

role in ensuring the restaurant's ongoing

success.

AM: Shiva was on Martha Stewart's, Martha

Cooks on Roku and is currently writing

a cookbook. Can you tell us about this recent

appearance as well as his cookbook?

C: During his recent appearance on Martha

Cooks, Shiva teamed up with his friend

and longtime patron, Martha Stewart, to

showcase the preparation of some beloved

traditional Indian dishes. Sharing his

expertise, he provided valuable insights

on spice selection and demonstrated the

art of cooking Martha's favorite Indian

dishes, including Butter Chicken, Okra,

Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling

his extensive knowledge and experience

of Indian cuisine into writing a cookbook.

This endeavor aims to consolidate his culinary

wisdom and travels across India,

where he has picked up countless regional

recipes to be shared with the world.

AM: When we're talking about Indian

food, what are the ingredients and spices

that are indicative of this cuisine?

C: When discussing Indian cuisine, several

key ingredients and spices come to mind

that are indicative of its rich, vibrant flavors.

Some of these include curry leaves,

coriander, cumin, saffron, cloves, chili,

fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions

do the dishes offered come from?

C: The dishes offered at Chola originate

from diverse regions across India. These

include Northern Indian regions like Kashmir

and Punjab, as well as Kolkata in the

northeast, and southern regions along

the coast such as Bangalore and Karnataka.

Shiva's extensive travels throughout

India have enabled him to bring back

traditional and original recipes from

these regions, enriching Chola's menu

for his customers to enjoy.

AM: You make your Ghee fresh at Chola -

why is this such an important ingredient?

C: Freshly made Ghee holds significant

importance at Chola due to its profound

impact on the flavor of the cuisine. Crafted

daily through the tempering technique,

it enhances the taste and aroma

of the dishes. One of Chola's best-kept

secrets lies in the special blend of herbs

used to temper the Ghee, further enriching

its flavor and aroma.

AM: Before we delve into the menu, can

you tell us about what guests can expect

to see when they come into the restaurant.

And can you tell us about the iconic

vintage clock?

C: With a passion for antiquing, Shiva

procured a broken antique clock from

a train station three years ago. After

careful restoration and customization,

this clock now proudly adorns Chola's

entrance, symbolizing its enduring presence

in the Upper East Side neighborhood

for the past 26 years.

Stepping inside, guests are greeted in

the front room that features a spacious

bar embellished with golden hanging

pendants, exuding a warm and inviting

glow. In the dining room, marbled walls

complement gray banquettes lining the

perimeter, while black and white photographs

showcase coastal scenes from

Southern India, offering a glimpse into

the cuisine's origins. Throughout the

restaurant, a blend of modern and traditional

accents pays homage to the vibrant

tapestry of Indian culture.

AM: In our recent visit, we were reminded

of why we love this restaurant as you

can feel the love and mindfulness in the

dishes. It's also amazing to watch the fac-

es of others that are there as you can see

that they are being transported as well.

Can you talk about some of the traditional

culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a

deep-rooted passion and reverence for

traditional cooking methods. Drawing

inspiration from familial traditions, the

kitchen meticulously upholds these practices

to preserve the authenticity of each

dish.

For Shiva, maintaining these culinary traditions

is akin to staging a Broadway performance

each night. The kitchen is expected

to operate at peak performance,

ensuring the consistency and excellence

in every dish. This dedication guarantees

that each visit to Chola promises the same

high-quality experience for their patrons.

AM: You have new items on the menu

which I know we had the pleasure of having.

For an appetizer, what are 3 dishes

that you suggest that we should share

with friends and family?

C: For appetizers, here are three dishes

Shiva highly recommends sharing with

friends and family:

• Baghari Jhinga, creamy mustard shrimp

from Kashmir

• Phuckawala Alu Dum, spiced tamarind

potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger,

and garlic

AM: For the entree, what are 3 dishes that

you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family

recipe from Shiva’s mother-in-law with

tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana

leaf

• Tanjavur Avial, a coconut-vegetable dish

from Kerala

AM: We are huge fans of Saag Paneer

and we did enjoy that when we visited,

but we also had a new favorite, Gosht

Saag! The lamb was lovely and that balanced

with the spinach was truly a great

experience! Can guests who enjoy a specific

meat like goat have it paired with

a curry or sauce that would make it a

unique dish that may not be officially on

the menu?

C: While we strive to accommodate our

guests' preferences, our preparation

method involves marinating and grilling

meats specific to the masala or curry

they will accompany. This meticulous

process ensures optimal flavor but limits

the flexibility to interchange meats with

our sauce variety. Therefore, we cannot

always accommodate the interchanging

of meats and sauces, but we are confident

there is something for everyone on

our expansive menu.

AM: What are 3 meat based dishes that

we should think about having for our

next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper

chicken curry dish from the house of

Chettiyars

• Golbari Kosha Mangsho, a slow cooked

bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach,

ginger

AM: We love the rice and naan dishes

that are offered - what are 3 that we

should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that

features sweet rice, cashews, raisins,

and ghee

• Mughlai Goat Biryani, a highly aromatic

specialty with Basmati rice, whole

spices, yogurt, and herbs served in a

clay pot

• For Naan, the Chili Onion Naan is recommended

for spice lovers

AM: To complete our meal, what are 3 desserts

that we should think about having to

share?

CC: To round off your meal perfectly, patrons

should try the following desserts:

• Kulfi, a condensed milk and saffron ice

cream

• Misti Dohi, a fermented sweetened yogurt

from Kolkata

• Coconut Barfi, coconut squares with

cardamom

AM: The cocktails have been curated by

Allen Katz, Owner of the New York Distilling

Company. Can you talk about his background

and what his vision was for your

beverage program?

C: The cocktails at Chola have been crafted

by Allen Katz, Owner of the New York

Distilling Company. With a background

as one of the nation’s foremost authorities

on distilled spirits and cocktails, Allen

serves as the Director of Spirits Education

& Mixology for Southern Wine & Spirits

of New York. Renowned for his expertise,

he conducts public and professional seminars

on topics such as America’s food and

cocktail heritage and even hosted The

Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created

cocktails that harmonize perfectly

with the cuisine. He aimed to provide

refreshing options that complement the

bold flavors of our spicier dishes, ensuring

a well-rounded dining experience for

Chola’s guests.

AM: What are 3 cocktails that you suggest

that we should order when enjoying

our meal?

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

• Himalayan Sunset, Spring 44 vodka,

King’s Ginger liqueur, mango puree and

fresh lime juice

• East of Manhattan, Ragtime rye, La

Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur,

ginger, fresh lime and cranberry

juice

AM: In terms of beer and wine, what are

3 you suggest?

C: When it comes to beer and wine selections,

Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher

offer a refreshing complement to

the cuisine

• Rose from Driopi, Greece pairs nicely

with a variety of dishes

• And don't miss out on Chola’s housemade

Lassis, available in Mango, Sweet,

and Salt variations, which are great

non-alcoholic beverage options

@cholanyc

PHOTOGRAPHY COURTESY | Chola

The Joy of Sake is a fantastic event that

celebrates sake and allows guests to enjoy

a wide array as well as to enjoy pairings

from restaurants! We wanted to take some

time to find out more about this event that

takes place here in NY as well as in Hawaii!

Next month, The Joy of Sake will take place

on April 11th at the Metropolitan Pavilion

from 6:30pm - 9:30pm. What a way to enjoy

this beverage as well as to get excited

about trying new ones that you have yet

to enjoy!

We wanted to catch up with the founder

and organizer of The Joy of Sake,

Chris Pearce to tell us more about sake,

what takes place at the event, and what

we should expect when we attend!

ATHLEISURE MAG: Much like wine has different

varietals, is this the same for sake

and if so, can you tell us about this? We

know that sake is produced in Japan, what

makes this region so equipped to make

sake?

CHRIS PEARCE: People around the world

always seem to find something in their

region to make alcohol from. Ancient Japan

didn’t have any cultivated grapes, but

they did have plenty of rice to turn into

sake. Over the centuries, sake-making

know-how gradually developed to make

the great sakes we enjoy today. While

wines are divided into red, white and

sparkling, sake’s major classifications are

junmai, ginjo and daiginjo. Sake is made

with rice, water, koji and yeast. In general,

junmai sake is made with rice grains that

have been polished to remove 30-40% of

the outer grain; ginjo 40% or more, and

daiginjo, considered the most premium

sake, is made with 50% or more of the rice

grain polished away. Japan is smaller than

California, and the number of sake-brewing

rice varieties is just a fraction of the

number of grape varieties. This may explain

why in traditional Japanese sake terminology,

there is no word corresponding

to "varietal."

AM: Are there other regions in the world

that also make sake?

CP: Accurate figures are hard to come

by, but it’s likely that at least 20% of the

sake consumed in the U.S. is made here.

Big Japanese breweries have been making

sake in California since the 1970s, and

now a growing number of smaller breweries

are producing it in their respective

states, including upstate New York.

AM: Tell us what led you to sake and

what your background is?

CP: I live in Hawaii, where sake is part

of the state’s heritage due to the large

number of Japanese immigrants. After

moving here from Okinawa, Japan in

1978, I started drinking Takara Masamune

sake from a local Honolulu brewery

that was founded in 1908. I got to

know the brewmaster and drank with

him regularly over the years. As my

knowledge of sake grew, so did my appreciation.

To celebrate the art and culture

behind sake, we put on the first Joy

of Sake tasting in Honolulu in 2001 and

then came to NYC in 2004.

AM: How did your love for sake create

the need to launch The Joy of Sake and

why did you feel the need to create this

event that takes place in Honolulu and in

NY?

CP: Around the year 2000, more premium

ginjo and daiginjo sakes started coming

into the U.S., but not much of it was

shipped refrigerated or kept cold upon

arrival, which impacted the end quality.

In addition, sake knowledge wasn’t

as widespread as it is today, and most

people had no idea what a good sake

was supposed to taste like. The Kokusai

Sake Kai (International Sake Association),

which was founded in Honolulu in

1987, thought this was a shame and decided

to host a professional tasting with

judges from Japan and under the guidance

of the Japan National Research of

Brewing, which has been conducting

a national judging (or appraisal) since

1910. The first U.S. National Appraisal

was held in Honolulu in 2001. The entries

were then presented to the public at a

tasting event that we called “The Joy

of Sake.” The name was inspired by the

1970s best-seller about another enjoyable

pastime.

AM: Why are Honolulu and NYC the 2 cities

that host this event each year?

CP: Joy of Sake events have also been

held in San Francisco, Las Vegas, Tokyo

and London over the years, but Honolulu

and New York are the oldest. This coming

Joy of Sake in NYC marks 20 years since

the first New York event in 2004.

AM: Are the events the same? We are looking

forward to your NY event on April 11th!

How many sake vendors will participate

and what is the process for them to be included

in this event?

CP: The Honolulu and New York events

are quite similar. Guests can sample sakes

that have been submitted as entries to

the U.S. National Sake Appraisal at the

walkaround Joy of Sake events. This year

there are 578 labels, many not available in

the U.S. In addition to these sakes, there

are 10 tables where guests can sample

sakes from different importers and distributors.

AM: We hear that there will be more sake

participants this year, are there any brands

that we should keep an eye out for as we

think about who we will be sampling? Can

you share some of the restaurants that will

be participating this year?

CP: This year 198 breweries have sakes at

the event. It’s hard to single out one brand

because there are a lot of good ones. At

the event guests will know which sakes

received gold awards at the competitive

appraisal, so that is a good indication that

they are expectational.

Sixteen restaurants will be at the NYC

event serving original sake-inspired appetizers,

including annual supporters such

as Bond St, Sakagura, Gugu Room, Rule

of Thirds, Cha An, Sen Sakana, Taru,

Juban, Towa and Zuma, along with new

participants such as ILIS, Mishik and

Sake No Hana.

AM: This is quite an event. What can guests

expect when they attend next month?

CP: Guests can expect to have a fantastic

time. Walking around while sipping a

wide range of sakes at your leisure, trying

one of the tasty appetizers from a

top NYC restaurant, enjoying the atmosphere

with friends — it all makes for

a very special ambiance. I don’t think

there’s anything quite like it.

AM: There is also a philanthropic element

to this event, can you tell us more

about that?

CP: The Joy of Sake is 501(c)(3) non-profit

organization whose mission is sake

education. We sent donations to brewery

employees who lost their homes in

the Fukushima earthquake and tsunami

and contributed Y1,000,000 to breweries

that were damaged or destroyed in

the Ishikawa earthquake. In addition,

we often assist other non-profit organizations

with their fund-raising efforts.

AM: When you are not focused on the

events in Honolulu and NYC, what does

the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events

focused on specific themes, such as a

particular brewing region of Japan or on

an aspect of sake appreciate like umami

in sake, acidity versus sweetness and

other characteristics that impact the

flavor. These events generally feature

around 50 sakes, in line with our firmly

held belief that the best way to learn

about sake is to drink some.

@joyofsake

PHOTOGRAPHY CREDITS | The Joy of

Sake

When we first met actress, host, fitness/

wellness entrepreneur, and author Brooke

Burke, it was back in our collegiate days

as we watched her take us to an array of

locale's on E!'s Wild On! From there, she

continued to stay on our screens whether

it was Dancing with the Stars, hosting Miss

America pageants, seeing her on copious

Skechers commercials and always adding

that element of fitness and lifestyle to everything

she touches!

We wanted to find out about how Brooke

got into the industry, how she created

her opportunities that began to structure

what the Brooke Burke brands means, current

projects she's involved in, the importance

of fitness and wellness, her upcoming

wedding, and more!

ATHLEISURE MAG: Hello! How are you!

BROOKE BURKE: I’m home in Malibu and

it’s my day off and I’m so excited to be

able to talk to you!

AM: Of course! Well before we talk about

your phenomenal career, did you think

that it would always involve being a model,

being a TV host, acting, being in fitness,

and an author?

BB: You know, to be honest, I studied

Broadcast Journalism in Business Advertising

and I always thought that I would

be a business woman. I accidently got into

the business, but I always had a love affair

with fitness and wellness. I didn’t grow up

with that sort of guidance, I think that I

took a big pivot after high school mostly

because of the industry. Then I had an opportunity

to work with some of the most

brilliant wellness instructors and to make

a business out of it 10 years ago because

I wanted to show people how to live longer

and stronger and to take better care

of themselves as well as to be able to do it

all over the world – whether you’re traveling,

a busy mom, or you don’t have time,

and even if you don’t like fitness! Just find

a way to be able to get it done without excuses

and to create energy – it’s so much

more than a fitness app. I mean Brooke

Bourke Body started as a fitness app, but

now it is an intentional wellness space,

it’s about community, and energy, and

mindset – it just feels really good – I love

this space, maybe more than I love the

entertainment business?

AM: Well, when I first became aware of

who you were, I was in college and I was

a fan of E!’s Wild On!

BB: Oh those were the days!

AM: Oh yeah! I remember looking at it

and I thought, I don’t think at that time,

that there was anything even like that in

terms of format, blending travel, food,

culture, and nightlife.

BB: Oh my gosh! See, I will always be

that travel girl to some people! It really

was the greatest time of my life – that

was reality TV before reality TV!

AM: Exactly!

BB: I mean, it was so guerilla, it was like

me and a young crew! We all had a zest

for life. We just went around the world,

traveled like locals, had the best time,

and did things that you could never do

today!

AM: Yup!

BB: It was really an amazing gig and I

have done some pretty cool things in

my career, but that one, I’d love to be

able to reboot that show and I’d like to

get back out there on the road!

AM: Yes!

BB: Yes and I want to do it again! I meet

people like you all over the world that are

like, “I took that vacation because I saw

you do it. I explored the world through

your eyes.” And that, that feels so good

and I feel that that connected me to so

many different cultures, different types

of people, and my mom – from my mom

to my daughter, who doesn’t love to explore

the world? It’s the greatest educa-

tion that I have ever had!

AM: What drew you, because clearly before

the show started, you didn’t realize

that it would have all of these elements

to it. What drew you to that to be part of

that experience?

BB: To be honest with you, I had no idea

what I was getting myself into. Nor would

I have probably signed up to jump off of

planes and to sign rockets or to swim with

sharks or whatnot! I have always had an

adventurous appetite or an adrenaline

junkie if you will! But I also was so naïve

and growing up in Tucson, Arizona to

grow up and have the privilege to just see

the world. I just believed in taking chances

and I was never a young girl and hopefully

I’m raising my children the same way,

I wasn’t going to leave here wondering

what if! I had no idea what to expect and

it was crazy, absolutely bananas! I would

do it again and again and again! It was an

adventure and I made friends around the

world. I would tell everyone that to travel

is to live! Take that adventure and just expand

and open your mind!

AM: What do you love about hosting? You

have hosted shows from so many different

types of verticals whether it was Rock Star,

She’s Got the Look, Dancing with the Stars,

or Miss America? What do you love about

being that central force in those particular

shows as a host?

BB: I think that I have always done scary

things! But I also love live energy, I love

people, I love connection, I love the energy

of a live audience! I’ve learned now as

a more seasoned host, I like when things

go wrong, I like when things go right, I like

spontaneity, I like uncertainty, there’s just

something about being in front of a live

audience that just ignites me and I think

that that’s why I work in the wellness

space, I teach classes with live audiences

even in health and wellness, to guide, to

teach, to connect, to connect the dots,

to connect people. I get so much out of

it and it’s really different in front of a live

audience!

It's been a minute, but joining the Fool

Us cast last season, I forgot how much

fun it was to be on a stage! Las Vegas,

live, and magic! There aren’t a lot of

live shows anymore so I just forgot how

much I love it because I’ve been in health

and wellness as a space so passionately;

more so, than in television. So I feel like

I get the best of both worlds.

AM: Last month in our issue of Athleisure

Mag, we interviewed Penn + Teller about

a number of things, but also about Fool

Us as well! What did you love about – in

addition to it being live and interacting

with people as you said, what drew you

to be on this show?

BB: Oh, I love magic and genuinely! I feel

like it’s a time where it’s a family show

for a family viewing! It’s an opportunity

where we need a little hope, we need a

little uncertainty, it’s escapism. They’re

incredible and iconic, it’s such an honor

and a pleasure to share the stage with

them! I feel like this was a show that

was celebrating talent! Whether the

magicians got the Fools trophy or not,

they were also thrilled to be there and

to have the opportunity to be part of

something! I’m somebody, my daughter

was on production with me, she was so

frustrated because she wanted to know

how every trick was being done – but a

magician will never tell! I on the other

hand didn’t want to know because it’s

so much fun to wonder and to be surprised,

or to cry and laugh!

AM: Before you were hosting DWTS, you

won S7 with Derek Hough! What was

it like being a competitor on that season

and then also, how difficult was it

to learn so many different dances from

week to week?

BB: It was the hardest thing that I have

ever done in my entire life including being

a mother to 4 children! It was terrifying

to be honest. I love music, I love

rhythm, I love dance. I didn’t grow up

a dancer. I think putting yourself out

there and learning something new is

awesome for your entire inner network,

but it is also terrifying, unfamiliar, uncomfortable,

then you’re being judged for it,

then you’re performing live – like live live

– not live to tape! At the time, it was 15M

– 20M viewers! It was bananas and it was

the hardest thing that I have ever done.

It was also filled with so many life lessons

about how to perform under pressure,

about how not to overthink things, how

to have faith in my body - there are actually

a lot of lessons that I bring into my

transformational work and retreats. How

to trust your body, how to just let go and

to know that what you have done is good

enough and how to just show up and you

know overthinking can be such a demon

and it can be a bully until we learn how to

quiet it down and that voice inside is really

fear based!

But It’s just all fear. So learning how to

quiet down all of that noise was the greatest

life lesson! And then an amazing opportunity

to let America see me not as a

host, but a person, human, and out of my

comfort zone. All of that stuff and it’s so

important! We rarely get to do that in my

business and you know, especially in live

television, there’s just not a lot of time to

play. It was just an awesome opportunity

and I think that that gave me the opportunity

to do so many other things. It was fun

and it was such a great show!

AM: You’re focus on fitness and this whole

wellness industry – we always like to ask

our faves about the workouts that they do

that we can incorporate into our routines

to shake things up especially since we are

heading into the Spring/Summer.

So what are 3 workouts that we could do

for toned arms, legs, or abs?

BB: Good question! There are so many

things that we could do at home and I’m

a big believer in working out – sweating

in a smart way because of time, life, ability,

age, hormones – you name it! The reason

why I started Brooke Burke Body is

to teach people how to get it in whatever

limited time that you have! I have a lot of

target toning opportunities and of

course specific opportunities that are

really designed for all of the areas that

women are complaining about – compound

moves which means that we

spend less time. I have a 4 Week Ab Attack,

a 4 Week Booty Challenge, I’ve got

30 Mins or Less Body Weight Workouts

where you don’t even need equipment!

I also have Zoom classes every Fri. So

wherever you are whether it’s a hotel,

you’re busy and don’t have time to get

to a class, you can’t afford that class!

People from all over the world Zoom in

and it’s really fun! Then we develop a

community that’s real and it holds you

accountable.

I would say get an app, get on YouTube,

find free content, join my app that is

free for the first week! It’s just find

something that keeps you interested!

We’ve got about a 3 month attention

span and then most people either fall

off because they are looking for a quick

fix and they are bored. But for me, it’s

about developing a sustainable lifestyle

that is about energy and mobility. It’s

about living longer, stronger and it’s just

about a booty or a bikini body. We don’t

even use those kinds of words anymore

right? It’s all about building strength

and we have a strong community and a

strong commitment. It’s about building

strength, functional fitness, intentional

wellness, and protecting our body so

that we can do all of the things that we

want to do without injury.

I have great trainers also, it’s not just me

and I celebrate them as I love variety!

So there is a little bit of everything on

there!

AM: That’s exciting!

BB: I really do love it and it’s so fun! And

mostly, it’s because of the community

which is what is really good about it!

AM: It’s also good for accountability!

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

lated when it's 11:30 and your friend is asking

where you are, sometimes you need

a little love, you need a little nudge, we

need to increase our self-care, we need

a little love! Body confidence is key! We

are in a very interesting time where it’s

an amazing time to be a woman, I think!

I’m raising 4 daughters, Scott has 2 children

– I have 4. It’s about inner dialogue,

it’s about body confidence, and really it’s

about strength and coordination, and

lowering our stress levels. You know,

we’re hearing all of these things now and

there’s so much science behind the value

of lowering our stress levels. How are we

going to do that? Better learn how to create

adrenaline and dopamine and oxytocin

– like when I’m stressed out, I workout.

I can sweat myself into a new space

in a moment right?

AM: Oh exactly!

BB: Of course and I hope you try it out

and would love to have you – no pressure

in our Zoom classes. I don’t know if that’s

your thing?

AM: It’s nice to be able to learn something

and just to see how it sits with you.

BB: You’re bringing up a really good point!

The best piece of advice that I have been

given and have realized as someone who

is an advocate for women’s health, we

have to be a detective of our own bodies.

What works for me, may not work

for you. That’s why I have different people

and even in my retreats I say that if it’s

not me that they are responding to try to

find somebody else that you do respond

to and find your community!

AM: Tell me more about your health and

wellness retreats because it seems like you

have quite a few coming up!

BB: I do! I love the work that I do! By the

time this issue has dropped, I would have

just finished Carefree Arizona at the CIVA-

NA Wellness Resort & Spa, but I am doing

another one there in the fall. I’ll do a

couple of wellness events here in Malibu

at the property at my home. That’s

called Soul Creek Wellness, We’ve got

Costa Rica a yoga retreat in 2025 and

the nice thing about being organized

about them is that you can fundshare,

you can do a payment plan, and to find

a way to afford these plans if they are

meaningful to you. I get so much out of

doing this work. I get more than I give.

I connect with like minded women and

men – they are invited as well. Beyond

the workout, we are transforming our

mind, we are doing deep work, meditation,

journaling, rhythm, movement,

energy - it’s really been a beautiful ride

for me. I’ve had an incredible company

called Yogando it means yoga in Italian.

She’s my partner and she does retreats

all over the world! We have a really great

thing going and we brings the spirit, the

soul, the energy, the experts, it’s been

amazing! I really love this work!

What we put into our body is as important

as how we train our body. How we

speak to our body is as equally as important.

So that’s why we have shifted

from BB Body, to BB Body + Soul, and

now it’s about energy and intentional

wellness because they are all connected!

Meditation, lowers your stress levels, it

gives you clarity, the more you workout,

the more you want to do. When you

have a community, you're connected,

and you're accountable! So all of those

things for me as a woman is essential for

wellness and I think that it goes beyond

fitness and being a great patient, getting

that physical, being mindful of your

nutrition and whatever that means! Being

part of a community, supporting

one another. We did a deep dive into the

Blue Zones in Costa Rica, we were out

there and we will do it again in 2025.

I’m really excited about teaching people

on how they can create their own

Blue Zone wherever they are meaning

you can do it at home. You can find your

tribe, your community, you can fuel your

body – mine is different then yours.

I intermittent fast which is great for my

body for recovery and for repair!

BB: I’m a big believer in that! But I also eat

and I eat for fuel, I eat for energy, I eat

mostly plant-based, but I do also eat meat.

I drink a tremendous amount of water! I

try to keep it as natural, colorful, and as

fresh as possible! I fill my body with fresh,

bright, and colorful vegetables. I eat lean

meats, great sauces, spice, things with flavor

and really good fats. I believe in fuel, I

believe in energy. Back to what I said before,

being a detective of your own body

and understanding what makes you tired,

what makes you bloated, what makes you

retain water, what makes your joints hurt,

what makes you sleepy? We really have to

learn and then of course, we have to correct.

I’m always testing different things

and I’m a bit of a biohacking geek as well.

So I really increasing our NAD production,

and doing things that really help to

manipulate the system! I mean, I’m 52, so

let’s go!

AM: I completely agree and sometimes I'm

realizing that we may be in different like

cycles as we navigate a month. So if I’m

more stressed in those times of the month

due to closing the issues or other things

going on, I may not be able to eat the same

types of things I could when I am in more

of a normal situation.

BB: I think that it’s great that you tune into

that. I think that the older that we get, we

have an ability to know when we have

to turn it up or to turn it down. And it’s

about really learning how to listen to our

body! I have a mindful carousel that is in

the app that is just for meditation. Stretch

and Recovery, Morning Mobility – you

have to listen to your body and to create

that energy! It might mean having to take

a day off. There’s a lot of bootcamps out

there and kick your ass programs, and a

lot of quick fix diets where you will starve

yourself – but then you put it all back on!

I just don’t engage in that. For me, I want

a healthy lifestyle that is sustainable and

works for me so that is doable.

AM: And flexible like you said! What I

can do Tues, I may not be able to do it on

Wed for whatever that reason is!

BB: And that’s ok! I think that we have

earned a little bit of grace! Tough love

my friend!

AM: You are in the middle of preparing

to get married! So congratulations!

BB: Thank you!

AM: How is it to navigate the planning

process of that while also juggling all

these other things that you are obviously

already doing!

BB: Well, it's slow in planning – just starting

with that honesty! We have 4 daughters

that are excited about this wedding

so we can’t phone it in! I want it to be

spectacular, I want it to be about hope, I

want people to be able to believe in the

next chapter! I want people to believe

that they can redesign their life and that

they can love again! Even if it looks different,

it feels different, it sounds different!

I thought that I would never get

married again and then I happened to

meet the most wonderful man! I would

probably say that I would never want

to get married again, but I want to get

married to him.

When you least expect it, love comes

along. I was just able to receive it! We’re

planning it, we’re all consumed with

building our new home! We’re blending

our families, work, and our life. So it’s

coming up, but it’s not coming up quick

enough!

AM: What are you the most excited

about in terms of your wedding day?

BB: I think that celebrating love – knowing

that his family is on board and we’re

willing to raise each other and to do it

with integrity and acceptance. It makes

me a really proud mom and woman.

Watching our children grow without any

resistance in love which is very key and

very challenging because I have been on

both sides of that. Nobody ever thinks

that they’re going to do it again, nobody

ever thinks that they’re going to do it

wrong, so to find a love like I have with

Scott that has flow, it’s just a really nice

flow – I feel really lucky, safe, and blessed

and it’s sexy. It’s meaningful.


when you want to give those moments to

yourself for peace and zen?

BB: Most of my me time sounds like a contrast

because it’s shared with people. My

wellness space and my yoga is kind of my

temple. Yoga for me is not a workout or a

practice, it is a total necessity. So I teach

and I walk the talk. I meditate everyday,

I get up early, I try to rise with the sun.

This is a new thing for me. I am retraining

my brand. I sleep when I’m sleepy that’s

also a new thing for me. I’m really listening

to my body and so my me time is maybe

those extra 10 mins in the morning,

it’s my Savasa yoga and I will carve out

10 mins for that. It’s time for me to quiet

down so that I can actually hear my soul

and my spirit. I spend a lot of time with

sound baths and I get a lot out of that. I

really do believe in sound frequency. I am

in this space, so I have a lot of access to

it and I create a lot of different offerings

and it has changed my life. We’re hearing

a lot more about it and I feel that when

we hear the word mindfulness, people

think that it’s all woo woo. I live in Malibu

so you can only imagine. Just simply learning

about doing nothing sometimes and

learning how to slow down and how to

listen to your body on most days, that is

the gamechanger for me! I can teach people

how to get into bikini shape all year

long and that would be easy and boring.

But what I hope I’m teaching is inspiring

people to slow down and listen. We’re in

a grind culture. You’re grinding and I’m

grinding. Grind Culture – we need to navigate

that. Meditation for me has been a

big game changer.

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

meet themselves with a little bit of compassion

and surrender. Meditation is

different for everyone. I don’t feel like I

need to sit down and just breathe, sometimes

it’s a walking meditation, or a

guided meditation, or a journey through

music. I’m also a Breathwork Facilitator

so I do a lot of different things to just

slow down and to check in! Let’s just call

it that! People put such high expectations

on this concept to meditate. Just

take a moment! Your meditation might

look different than someone else’s and

it’s good enough.

AM: That’s where I had to find out for

myself and to be ok with a bit of trial and

error, but if I can figure out the perfect

shoe for my foot, I need to be able to find

the perfect meditation that works for

me!

BB: That’s right! Oh my God, I love that

analogy! Just making it up on your own.

100%, we spend more time doing so

many other things as opposed to checking

in!

AM: So what do you want the Brooke

Burke Legacy to be as you look back at

all of the amazing things that you have

contributed to the world?

BB: That’s such a hard question! Today

is my son’s birthday, so today I am all

gooey and emotional because he’s my

baby and he’s 16 and he has 3 older sisters

that worship this kid. He’s a football

player and I have just watched him grind

and grind so hard and he is everything

that I respect and I am so lucky to be

able to say that. So I guess, I feel like I'm

just getting warmed up in my passion

projects because I’m in my 50s and you’d

think that I’d be winding down.

I feel so lucky to be doing something

purposeful and I guess on a deeper

space and I am so tapped into it today, I

just want my children to know and they

were raised in it that they are in a safe

and loving space where they had freedom.

Freedom for me is my thing. It's

freedom to start over, it’s freedom to

fuck up. It’s a loaded concept for me and

I think that as women, we’re in this space

as well. It’s freedom to be able to do whatever

you want to do or not at all.

AM: Right and it’s a freedom to know that

even if you mess it up, it’s ok.

BB: Totally! My daughter is taking a mandatory

day off today, because I made her

do it. I was like, you’re 16 years old, you’re

going to take the time to do what 16 year

olds do. I’m listening and learning!

@brookeburke

PHOTOGRAPHY CREDITS | Body By

Brooke Burke

Nobu Barbuda is a bar and lounge on

the island of Barbuda, it is only accessible

by yacht or private boat charter,

private helicopter charter, ferry and

twice daily flights from Antigua.

This season, a new addition to Nobu

Barbuda is the enchanting Tree Bar, a

rustic yet charming hidden gem nestled

amidst the lush tropical foliage

and pink sandy beaches of Barbuda.

Guests can sip on handcrafted cocktails,

savor delicious Nobu cuisine, and

enjoy the stunning sea views.

Nobu Barbuda invites guests to experience

a day-trip on its private charter

boat, starting with a snorkeling experience

in the Caribbean Sea. Guests

can enjoy a lunch of Nobu's world-renowned

cuisine.

ATHLEISURE LIST: Barbuda

NOBU BARBUDA

This beach club is an all-day Nobu experience

unlike any other, with sun

beds and private cabanas stretched

across the pristine beaches of the island

with personal hosts for the day.

Couples can enjoy cabanas for two

outfitted with a hanging bed, and

groups will love the larger VIP cabana

featuring private dining, chairs, and

a full living room for seclusion. Exclusive

cabana menu items like a selection

of sushi and light bento box, and

beach-front massages are available

upon request. Additional beach club

amenities include beverage service

from 10:00am to 6:00pm; dry snacks,

chips and dried fruits; bottled water;

chaise lounges with plush matresses

and towel service; and showers and

changing rooms. The beach club also


offers a Caribbean style lounge bar,

where guests can enjoy Nobu style

dishes, caught fresh from the sea surrounding

the island.

As the sun sets on the Caribbean Sea,

guests can experience an exclusive sixcourse

Omakase and beverage pairing

experience on Princess Diana Beach

for Sunset Omakase.

Set as an exclusive reception style

event, Nobu Barbuda combines island

and Japanese elements with the

launch of its first Beach Barbecue.

Guests will be treated to Robata yaki

grilled fish and skewers, Nobu style

local seafood Paella, passed canapes,

sushi, ceviche's and salads. Entertainment

will be provided by local DJs for

this Nobu-style festive event.

Snorkel to the chef's lobster craw trap

and select a fresh Barbuda spiny lobster.

Guests will bring back their fresh

catch and have it prepared by the

Nobu chef for their Lobster Cookoff.


Nobu Barbuda invites guests to learn

the craft of the perfect sushi roll under

the expert guidance of the Executive

Sushi Chef, for this immersive experience.

Guests will be seated at the new

sushi bar overlooking the stunning

ocean views for a hands-on workshop

to learn the art of sushi-making, including

techniques on sushi maki and

nigiri and incorporating local items

such as conch, snapper, spiny lobster

and the famous Barbuda roll.

NOBU BARBUDA

Prince Diana Beach,

Codrington, Antigua & Barbuda

noburestaurants.com/barbuda

@nobubarbuda

PHOTO CREDITS | Nobu


ATHLEISURE LIST: NYC

MUSIC FOR A WHILE

Located at the Selina Chelsea Hotel,

Music For A While: Listening Bar &

Lounge recently opened! Full Life Hospitality

is behind the city's sought after

venues which includes Virgo, Make

Believe, Creatures at Selina Rooftop,

and MFAW. They're looking to push

the boundaries with their concepts for

people to have incredible experiences.

This lounge is an escape for every music

lover, a place where time stands

still and memories are made. The venue

not only offers music but stories,

cultures, and connections.

When James Pfautz conceptualized

the lighting design and consulted on

the interior design, he wanted to compliment

the concrete and wood tones

as the negative space. This created

an opportunity to highlight textured

wood grains, industrial curved concrete,

and warm-toned plush fabrics.

The inspiration is the balance between

blending analog movement with modern

tech inputs.

The Vinyl Room redefines the way music

is experienced. Billed as the venue's

listening bar, featuring high-quality

audio equipment set in an acoustically

optimized environment, partons will

experience high-fidelity sounds in an

intimate setting. An ideal scene for audiophiles

and casual listeners alike. The

space pays homage to the art of listening,

providing a meticulously crafted

audio environment where every note,

beat, and harmony is felt deeply.

The Lounge is ideal for those who like

to pair movement and music and features

the energy of live performances,

DJ sets, and more. The Lounge invites

guests to dance and mingle.

We suggest 3 cocktails to enjoy: HI-FI


Collins - Mezcal, cocchi americano,

lemon, muddled cucumbers; Martinez

Martini - Angostura bitters, sweet

vermouth, maraschino liqueur, gin, orange

peer; and One Hit Wonder - Cocolopez,

giffard abricot, plantation dark,

diplomatico rum.

They are currently working on a light

bites menu with Chef Neil Strauber.

Guests can enjoy a special family-style

dinner with the added benefit of guaranteed

entry into our MFAW or a reserved

table downstairs, along with a

complimentary bottle of liquor.

Packages include: Tier 1: At $75 per

person, this package offers dinner

and drink pitchers, with guaranteed

entry to our MFAW experience and

Tier 2: For $125 per person, guests get

dinner with bottle service, including

drink pitchers at dinner and a bottle


post-dinner, available for groups of 6+.

Guests can come on Fridays and Saturdays

from 9pm-2am. 9-11pm they will

offer a happy hour menu. $10 Martinis,

$12 Cocktails, $6 Beers. They will have

lineups featuring a dynamic range of

genres including Afrobeats, House,

Techno, and nostalgic 80s/Disco tunes.

MUSIC FOR A WHILE:

LISTENING BAR & LOUNGE

518 W 27th ST

NY, NY 10001

musicforawhile.nyc

@musicforawhile.nyc

PHOTOGRAPHY | MFAW



Stay connected and follow us across our

social channels on @AthleisureMag!



Bingely Books

BARBIE: THE WORLD TOUR

Rizzoli

Margot Robbie + Andrew Mukamal

We all know about the success of the

Barbie movie and even more interesting

is the stunning looks that recreated

our favorite Barbie dolls as well as those

that were a nod to this iconic pop culture

toy! In BARBIE: The World Tour, you get

the behind the scenes looks that Margot

Robbie (Suicide Squad, The Wolf of Wall

Street, Once Upon a Time in

Hollywood) and her stylist Andrew

Mukamal were involved

to create these iconic moments

throughout her tour! We get to

see how the looks were curated

from vintage pieces, from an array

of designers such as Giorgio

Armani to Donatella Versace.

A number of the looks that were

planned were not seen as the

press tour was cut due to the

SAG-AFTRA strike. Because of

that, they partnered with Craig

McDean. This book also includes

original Barbie dolls from the

period and rare materials from

Mattel that included fashion archives,

designer's sketches, and

Polaroids from fittings.

We even get the thoughts of

Margot and Andrew along with

handwritten notes from designers

Olivier Rousteing of Balmain,

Michelle Ochs of et Ochs,

Manolo Blahnik, and Jeremy

Scott. This celebratory coffeetable

book is a must!

FRENCH FROM THE

MARKET

Gibbs Smith

Hillary Davis

When you're looking to cook and

explore the best of traditional

French cooking, you will find

provincial cuisine in French From

the Market. This book looks at

produce and foods fresh from


We enjoy a book that gives us all the

vibes for decorating the spaces that

we spend so much time in! This coffeetable

book, Outside In: Interiors Born

From Nature shows how the author

has continued to evolve as an interior

designer and illustrates the projects

that are part of his portfolio.

the market, simply prepared, and delicious

for everyday dining at home.

This cookbook shows us that French

food isn’t always haute cuisine and is

farm-driven. It uses the freshest and finest

ingredients available from gardens,

markets, and local vendors to put nourishing

meals on the table. You'll find

clear instructions and tips as well. With

100 plus recipes for starters, soups, salads,

fish, poultry, meats, vegetables,

and desserts in this cookbook, you'll

find yourself making Arugula Salad over

Watermelon with Herbed Goat Cheese;

Autumn Harvest Chicken with Grapes,

Apples, and Figs; and Fruity, Frosty Cantaloupe

Sorbet.

OUTSIDE IN: INTERIORS BORN

FROM NATURE

Gibbs Smith

Brian Paquette

In the 12 chapters of the book, there

are pictures that he has taken which include

nature scenes that have shaped

or inspired his work in one way or

another - the color palette he saw at

a beach, a sunset, a walk, and more.

These elements have found their way

into his work and it allows the reader

to see how they can use nature as a

means of design as well!



Bingely Streaming

THE GENTLEMEN: A GUY

RITCHIE SERIES

Netflix Originals

Netflix

We enjoy watching films or series from Guy

Ritchie (Lock, Stock and Two Smoking Barrels,

Sherlock Holmes franchise, The Gentlemen)

as they're always action filled, have locations

that draw you in, and the characters

have interesting arcs that showcase

the dualities that they navigate!

His latest series The Gentlemen

follows this formula as we enter

an an aristocratic world where a

second born son inherits the family

estate! This estate also comes

with an enterprise that has no

interest in leaving and that his

brother, who feels that his birthright

has been taken from him

has his own issues that leaves him

dealing with the underworld.

APPLES NEVER FALL

Peacock Original

Peacock

We had been waiting for Apples

Never Fall which is a bestselling

novel of the same name. If you are

not familiar with Liane Moriarty's

work, you need to read her novel

Nine Perfect Strangers which is

also a series on Hulu as well as Big

Little Lies which is also an amazing

series on HBO that we can't

wait for an additional season as it

appears to be in the works!

The books turned series are

known for having incredible casts

of notable actors. In this series,

we get an intimate look at a family

who is known for producing

and facilitating elite tennis stars

through their brand of excellence.

They are adored by their

community; however, their tennis

excellence and social standing has

cracks as we see how the family

finds their place, we are privy tomurderous

undertones, the importance

of family, and what hap-


pens when we are forced to see our

true selves when we are no longer

playing the roles that we want others

to see us as! This series is a perfect

weekend binge whether it's all

at one time or you opt to split it over

a couple of days!

SHŌGUN: THE OFFICIAL

PODCAST

FX

Spotify

If we have said it once, we'll continue

to keep saying it! We love a companion

podcast! We have been enjoying

Shōgun which is set in Japan in 1600

where Lord Roshii Toranaga (Hiroyuki

Sanada) is fighting for his life while

his enemies on the Council of Regents

come together to ensure that

he is no longer a threat to them.

But it is the arrival of a European

ship that is found in a fishing village

that upsets the balance of their plans

which has war, passion, and power.


Shōgun The Official Podcast is hosted by

Emily Yoshida who is also the show's staff

writer. She talks with the creators, cast,

and crew that bring the Sengoku Period

to life in feudal Japan in a century-defining

cival war. This podcast takes us behind that

scenes as well as aligning it with historical

references.




Athleisure Mag MAR ISSUE #99

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