Athleisure Mag OCT ISSUE #106

ISSUE #106
PHOTO CREDIT | MATT NELSON
@AthleisureMag

TM
PUBLISHER
Paul Farkas
EDITORIAL
Kimmie Smith
Co-Founder, Creative + Style Director
Paul Farkas
Co-Founder, Artistic Director + Tech Director
PHOTOGRAPHY CONTRIBUTIONS
PHOTOGRAPHERS | Joey Andrew | Craig BarrItt/Getty Images For
ReedPop | Paul Farkas | Kimmie Smith | Tai Woffiden Press |
FASHION CONTRIBUTIONS
STYLIST | Kimmie Smith | MUA | Sang Lee |
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CONNECT + VISIT
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Website: www.athleisuremag.com
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Athleisure Mag , a Division of Athleisure Media LLC.

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HOST
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MIXING
Athleisure Studio Team
ATHLEISURE STUDIO
PODCAST NETWORK SHOWS
#TRIBEGOALS | ATHLEISURE KITCHEN |
BUNGALOW SK | THE 9LIST |
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TM
table of contents
issue #106
oct 2024
211
STYLE FEATURES
THE PICK ME UP
216
223
120
IN OUR BAG
ROCK THIS WHEN HEADING
TO A PUMPKIN PATCH
BEAUTY FEATURES
CITRUS BEAUTY
Doubling Down on the Track
Tai Woffinden
This month’s cover is with 5X Speedway World Champion and open format DJ/Producer,
Tai Woffinden. We wanted to find out about how he prepares for his sport,
the upcoming season, recent music releases, and upcoming sets!
16
227
ATHLEISURE BEAUTY
Football + Film
Taye Diggs
We caught up with Taye Diggs to find out about his upcoming TV series and movies,
football season, and how he stays germ free.
32
212
LIFESTYLE FEATURES
ATHLEISURE LIST
THE ST. REGIS LONGBOAT
KEY RESORT
Kamie Crawford
40
We hung out with Kamie Crawford to find
out about her self-care and projects.
Chef Eddie Jackson
54
We chatted with Chef Eddie Jackson to
talk football, homegating, and Food Network’s
Christmas Cookie Challenge.
214
ATHLEISURE LIST
CEDROS
AthleisureMag.com - 10 - Issue #106 | Oct 2024

Vintage, Style, Holiday
Zooey Deschanel
We sat down with Zooey Deschanel to talk about her vintage sense of style, the
holiday season, upcoming projects, and more.
64
Lo-Fi Vibes
Editorial
76
This month, we made our way to Technica
House to combine Fall fashion, vinyls,
and sushi together for epic crisp days in
the city.
Art of the Snack
HYUN
122
This month, we headed to Koreatown to
enjoy a phenomenal Wagyu meal while
enjoying a number of dishes for a great
night out.
Food Network
NYCWFF
138
Food Network’s NYC Wine Food Festival
presented by Invesco QQQ took place
Oct 17 - 20th and we enjoyed all the
bites, culinary conversations, and more.
Fall Staycation
174
Marmara Park Ave
A Fall Staycation is one that lets us enjoy
our city and more importanly a specific
neighborhood. This month, we headed
to The Marmara Park Avenue.
Issue #106 | Oct 2024
- 11 - AthleisureMag.com

We love when worlds collide and this
month's cover does just that. Tai Woffinden
is a 5x Speedway World Champion and
an open format DJ/Producer. We wanted
to know more about Speedway racing and
how he got into the sport, how he stays in
shape for it, his passion for music, and why
he became a DJ.
Since signing onto Armada Music, he released
Body, a collaboration with Grammy
nominated Gabry Ponte and vocalist Yasmin
Jane. This was followed up by Feeling
Super Naughty with CERES which just
dropped recently. With all of this movement,
we took some time find out more
and to see what we should keep an eye out
for.
ATHLEISURE MAG: We're excited to be
able to talk with you as your background
as an athlete as well as a DJ and a producer
is such a great mix! When did you fall in
love with being a Speedway Rider?
TAI WOFFINDEN: I first got into Speedway
way way back in 2002. I went to my Dad’s
mate’s house to ride on their private track
and there was a speedway bike tucked
away in the corner. I said to my dad at 12
years old, “I wanna try that” so we sold
my MX gear and went all in from that day
on.
AM: You are a 3X World Champion in this
sport. What do you love about racing?
TW: It’s hard to explain but there is a feeling
when you’re railing the fence on a nice
little dirt line as fast as the bike will go
and you’re on the complete limit of what
you’re able to do on these bikes and you
either make it around the corner or bury it
into the wall. There is no better feeling in
the world (not that I have found yet anyway)
and I chase that feeling every time I
race.
AM: Can you tell us about Speedway racing
from what the bike is like and what
races are like?
TW: They’re a one-of-a-kind motorcy-
cle, built to only go left, 500cc, metha
nol-burning bulls with no breaks!
The races are super short and fast averaging
about 1min per heat (4 laps). In
a Grand Prix, we do 5 heats and the top
eight go to the semi-finals and the 1st
and 2nd place from each semi qualify
for the final. It’s a wild sport! In Poland
it’s huge in Warsaw we race in front of
55,000 inside the national stadium.
AM: To optimize yourself as a racer,
what kinds of workouts do you do to
stay in shape and meet the goals you
need to be a champion rider?
TW: I won’t bore you with this too
much but 5 days a week strength work,
6 days a week running or cycling, and
a good nutritional plan to get through
the workload and recovery.
AM: Your season is over this year. Are
there any races that you are preparing
for in 2025?
TW: Yes, it’s all done now so full focus
on 2025 prep. Next year I will race most
weekends in Poland, most Mondays
and Thursdays in the UK, and some
in races in Sweden on Tuesdays. Plus,
four qualification rounds for the Grand
Prix and possibly the European championship.
AM: What was the first song that you
heard that made you fall in love with
music?
TW: I can’t remember exactly, but it
would have been something my mum
had on in the car when I was a kid. My
first hook on EDM specifically would
have to be the Old EDM. Specifically it
would have to be the Old Skitz Mix CDs
back in the day.
AM: What led to you becoming a DJ and
a producer?
TW: I went to watch Fisher headline his
own show in Perth, Western Australia,

and as Fisher was a surfer before he became
a DJ, I was just watching him thinking
well if he can do that, so can I. So, the
week after I started my DJ course with
Lab Six.
AM: How would you describe the Tai
Woffinden sound?
TW: It’s been varied as I navigate and find
my sound, I started out with some Tech
House, but I’m a Techno guy so I want to
focus on that Mainstage vibe after my first
release on Armada Music with Gabry Ponte.
But, my current track with CERES and
my next single are still slightly different in
sound so I’ll continue to play around with
it all and see where it takes me.
AM: What would you say are the similarities
between racing in front of large crowds
and being able to DJ in front of them?
TW: For now, the biggest crowd I’ve
played to as a DJ has been 12,000 people
at Forestland Festival. It’s hard to say if
it’s the same level of intensity as when I
race, but from my history, the bigger the
crowd, and the more pressure, is exactly
where I thrive.
AM: How do you get inspiration for your
music?
TW: Same as most people I would guess.
Hearing a track I like that sparks an idea,
or an individual sound. In the world that
we live in today with everything at our fingertips
it shouldn’t take too long to be inspired
by something.
AM: Tell us about Body and what it was
like to collaborate with Gabry Ponte and
vocalist Yasmin Jane?
TW: So my A&R at Armada sent over the
vocals, I then made a little demo and we
sent it to Gabry’s team to shoot our shot.
Four days later he said he loved it and
wanted to work on it and a week later got
it back, we were all stoked with his influence
on the production! From my side,
one, it was huge to have my first release
to then be a collaborative with Gabry
Ponte was just amazing!
AM: Feeling Super Naughty is your latest
with CERES - what is the meaning behind
this song?
TW: Again, I heard the vocals and just
immediately thought there was something
about it. The track was a bit more
Techno originally, but I was listening to
some track at that time from Indira Paganotto
and starting to play with that
sound myself so that’s how it came to
the final song you hear now. I’m super
happy with it. I guess the track is just
about having a great time!
AM: You were at ADE this month - what
was that like?
TW: ADE was wild…it was my first one
and I really made the most of it. I met
some great people, made lots of new
connections, and did a lot of partying.
I already can’t wait until next year and
hopefully I can get a few DJ sets locked
in as well.
AM: You will be at You&Me Fest, a multiday
NYE fest in Australia. How excited
are you to be performing there?
TW: Yes, I am! I’m super grateful that
Bailey and Isaac called me up! I’m in Australia
all summer and I’m ready to build
my presence in this part of the world so
why not kick things off there with the
local boys. They’re killing it over here in
West Australia, I mean you only have to
look at this year’s huge line-up to see!
AM: Who are 3 people that are on your
bucket list that you would like to work
with?
TW: Timmy Trumpet would be one. We
have chatted about a track and getting
him on one of my race bikes which would
be wild!
Also Maddix for sure. I love his sound.
Finally, Will Sparks, I'm just a fan of Will.

I met him in Newcastle UK this year and
we chatted for ages backstage. He is a
great guy and a beast at what he does. I
also love his DJ performances. Anyway,
enough fanboying haha!
AM: Do you have any upcoming festivals
or tours that we should know about?
TW: Not right now. I’m in the studio and
You&Me is my next big one. However, I
have an important meeting coming up
which I hope brings big opportunities
and parties into 2025.
AM: You do a lot of traveling. What are
3 things that you like to have with you
when you're on the road?
TW: I'm a simple man! As long as I have
my passport, phone and USB, I can do
everything I want…
AM: Whether you're racing or hitting the
stage, are there routines you do?
TW: Maybe this comes as a surprise, but
I have no routines, pre or post events. I
literally just live in the moment and enjoy
whatever is surrounding me, be it
the stage or the racetrack, I soak it all
up and enjoy the process.
AM: Are there any upcoming projects
that you would like to share?
TW: I have one track that’s just come
back from clearance, and I think could
be my biggest yet but can’t say much
right now. I plan to host my own event
again in the UK next year. I threw a oneoff
this summer and we sold 12,000 tickets
in just 11 days and it was fully soldout
which was insane.
My full focus now is on getting ready for
the 2025 season ahead.
@twoffinden
PHOTOGRAPHY CREDITS | Front/Back
Cover + PG 16 - 21 Tai Woffiden| PG 22
Tai Woffiden Press |

After coming off of a full summer which is
filled with food, events, and friends, the
Fall continues our ability to enjoy staying
outside and thankfully with Football season,
it gives us a lot of reasons to enjoy
games in the stadium, tailgating outside
of it, and even having events in our homes.
We caught up with actor Taye Diggs (How
Stella Got Her Groove Back, The Best Man
franchise, All-American) to talk about
what he loves about football season, how
he enjoys taking in this season's games, his
partnership with Lysol and upcoming projects
that we'll want to keep an eye out for!
ATHLEISURE MAG: When did you realize
that you wanted to be an actor?
TAYE DIGGS: When I saw my mother on
stage, she went from being my mother
into this other person that I didn't know
in front of all these people watching her.
I was so taken aback and impressed,
scared, curious. That was all it took.
AM: We're in the midst of football season
- from watching game day with friends
whether that’s at the game or elsewhere,
tailgating, and just having good vibes.
What do you love about football season?
TD: I like going over to a pal's house and
watching the game and eating various
sundry snacks. I like it a lot better now because
I don't have to worry about germs
as much because I use Lysol® Air Sanitizer.
I used to be one of those people that
would just glare at people that used to
cough - people don't like to be around
that. So I don't have to worry as much
and I can enjoy the game and the company
without worrying about getting sick. I
don't like getting colds and it's that simple.
AM: What are your go-to watch party
must-haves when you're watching the
game and who are you cheering for?
TD: No specific team, I’m with my son and
we like players. That's what the young
people are into these days, I don't know
that I agree with it, but it's not worth the
argument with my son. So when we
watch the players, I make sure that the
fridge is stocked and that nobody gets
too out of hand. I don't like when fights
break out. So people know not to bring
that mess into my house.
Lysol Air Sanitizer is another must-have
for me during watch parties. It actually
sanitizes the air - so I use it before people
come over to get my space ready
and after they leave to sanitize after all
that cheering!
AM: You partnered with Lysol Air Sanitizer
- why did you want to work with
them and how important is it to have
whether at a watch party or the stadium?
TD: Football season is one of my favorite
times of year, especially hosting
game-day watch parties at-home. But
I learned through my partnership with
Lysol that cheering for your team can
result in viruses and bacteria expelled
in the air – shouting can produce up to
100,000 droplets per minute (Source)!
That’s why Lysol Air Sanitizer is my
game day must-have. It kills 99.9% of
airborne viruses and bacteria† to eliminate
odors in the air*, so you can protect
your home while cheering on your
favorite team all season long!
AM: In All American, you played coach
Billy Baker, a high school football coach.
What did you love about playing this
role and how did you look at football
after doing this?
TD: I thought I knew a little bit about
football before that role and realized
that I knew nothing about football. I
gained a ridiculous amount of respect
for professional athletes because we
were exposed to so many and the intelligence
that these athletes have that
people assume they don't. Which is really,
really cool. Getting to understand
something that you thought you knew.
Being able to yell at all these young
people, that's a situation where pre-

tending was really, really fun because that
is so far from who I am as a person. Which
is one of the reasons why I took the role
and it was so much fun because in this
career, a lot of times you play characters
that are kind of close to you and this one
wasn't, and I really had a great time.
AM: You're always working on a number
of amazing projects. The first film I remember
seeing you in was How Stella Got Her
Groove Back and I know that you are working
on another project from Terry McMillan,
Forever on Lifetime. What do you love
about her work? Tell me about Forever.
TD: They're great stories and that's where
all of this begins. If you don't have this story,
for me, you don't have anything. That's
where my interest begins. I've had experiences
with her, so it was a no brainer.
What was interesting about this film was I
got to kind of chronicle how far I've come
from How Stella Got Her Groove Back and
that was kind of cool. I'm a different actor,
the way I approach a role, all of that
was different, and I noticed it. So that was
cool.
AM: Do you have any other upcoming projects
that you would like to share that we
should keep an eye out for?
TD: I'm a judge on this new show coming
out called Second Chance Stage where it
gives performers that had a dream and
put their dream by the wayside another
chance to pursue this dream. It's very eye
opening, it's very emotional. These folks
are terribly talented and we were put in
the positions to give them more opportunities
and it was kind of life altering.
@tayediggsinsta
PHOTOGRAPHY CREDITS | PG 32 Joey Andrew
| PG 34 Second Chance Stage/Magnolia
Network | PG 36 - 38/Taye Diggs Social

For the past few years, we have enjoyed
seeing Kamie Crawford on our screens in
one of our long time favorite shows, Catfish!
It's always fun to watch her dig into
their cases, assist those being catfished,
and offering a shoulder to cry on as she
looks to understand what they are going
through. In addition to her role here, she
has expanded her TV Personality work in
such shows as Are You The One, and she
launched her own podcast, Relationsh*t
where she talks about various relationships
with her guests.
We caught up with Kamie while she was
here in NY at a coffeeshop on the UES which
felt like the perfect place to talk about her
journey, how she engages in self-care, how
she navigates this season and boosts her
immunity, as well as some of her favorite
reality shows.
ATHLEISURE MAG: We have been fans of
yours since you were Miss Teen USA in 2010.
KAMIE CRAWFORD: Oh we go way back
then. Oh yes, it’s so good to meet you!
AM: So good to meet you and it’s been
great to see how you have built your career,
and just all the different things that
you've done! Did you ever think looking
back that you would have been the co-host
of Catfish for a number of seasons and doing
TV personality, work, and being a voice
of women and just all of these different
things coming from the Midwest, which I
am also from.
KC: I had no idea! So I was born in Cleveland,
and as you know, I grew in Maryland,
but my roots are still in Cleveland.
My grandma still lives there.
I think that when I was younger, I always
had it in my spirit that I wanted to
do something to make people feel good
about themselves. At the time, I thought
that I wanted to be a dermatologist so my
life was going to look completely different
than it does now. But then I realized that I
could do that through TV work.
AM: Yeah.
KC: Like, that is what I do on Catfish, it is
what I do on my podcast. It’s what I do
just in my everyday life. That is something
that I strive to do. So, I think that
I didn't think that it was going to look
like this –
AM: Right
KC: But I knew that my life needed to
be in service in some way.
AM: I love that
KC: Thank you!
AM: It's very cool.
You're constantly on the go traveling,
where do you enjoy going and how do
you stay healthy when you're going
from place to place?
KC: Oh, well it is hard because I'm always
on a plane and for some reason I
always get sick when I travel.
AM: Yup.
KC: So, the good thing is that Mucinex
Nightshift is now in my life and I have
it as a part of my wellness kit - always
with me. It's amazing because you can
take it at night, so you can sleep better.
AM: Exactly.
KC: And then have a better morning
the next day and be able to Girl Boss
your way into things. But you can't Girl
Boss when you're not feeling well!
AM: 100%
KC: It's very difficult for me. So that's
definitely one tip that I have. The other
one is making sure that I'm staying
up to date with my vitamins. When my
hormones are out of whack, I feel it.

AM: Oh yeah!
KC: I definitely feel it. I feel like newly into
as a couple months, like cycle tracking
and trying to balance my hormones. So
taking the right supplements has been
vital for me because you don't realize
how many nutrients like you're depleted
of. So that's definitely key. And then
just like, making sure that I stick to my
routines. My workout routine is not just
a part of my physical health and well-being,
but my mental health and well-being.
So while I hate working out just as
much as anyone else, I love the way I
feel right when I do it. Like I just feel so
accomplished.
AM: Yeah
KC: When you finish a workout class and
you're like, oh I feel like that you feel
good about yourself versus when you
like go weeks without doing it - I hate
that feeling.
AM: It's the worst feeling. You're like, all
right I gotta get it together.
KC: Exactly.
That's why I like living a life with no regrets!
It’s part of Mucinex's campaign.
So that's what I like to do to make sure
that I'm setting myself up right for the
week.
AM: Wow.
Tell me about the Living With No Regrets
Campaign.
KC: So Mucinex is all about, No Regrets
and making sure that you are taking
your next Nighshift the minute you feel
those symptoms coming up that night.
Take that medication so you can wake
up the next day and have no regrets
because sometimes we'll go through
the symptoms and we'll be like “I'll just
sleep it off.”
AM: Yeah.
KC: Then you wake up the next day and
you feel like you just got hit by a bus! I've
been there many times. It's always good
and the right decision to set yourself up
from that night so that you feel good the
next day. But then also the funny thing
is that Mr. Mucus, the Mucinex drug is
now on Tinder. So if you're swiping and
you see him –
AM: Ok –
KC: Make the decision that's best for
you. But I went on a date with him today
–
AM: Ha!
KC: And it was not great!
AM: Oh
KC: Don't make that regretful decision.
Thank you.
AM: So this whole nighttime aspect of
this product seems great.
What do you do for your self-care?
KC: Therapy is a part of my self-care. I
am in therapy once a week. It's funny
though. I've never met my therapist in
person, only on Zoom.
AM: Nice.
KC: If we were to cross paths, I don't
know what I would do. I think I would
give her a huge hug because she's just
amazing. So that's a part of my self-care,
working out is a part of my self-care.
Honestly, some people would say this
is not self-care, but Doom Scrolling on
TikTok. Sometimes when you're feeling
down, you just need a laugh.
AM: I can see that.
KC: TikTok has all the laughs that I need.
So I like to do that. But then I also like
to spend time off my phone, with my
friends, with my family, with my man,

like I want to be out at, you know, a cafe
with some chips and some Spinach and
Artichoke Dip.
AM: Yes.
KC: Having a juicy conversation. Like that
is self-care to me.
AM: That's amazing and well-rounded and
nicely balanced. I got stuck in The TikTok
of WTF Did I Marry! It was a busy time and
at first I was like, what is this and then I
remember a number of nights where I was
on episode 42 getting all the details!
KC: Oh I saw all of the parts – all of the
parts every single one!
AM: I'm still following her. Like what
what's your life? Like what's going on?
KC: She's doing amazing!
AM: For sure, her life now got optioned
into a show. I'll be watching all of it.
KC: She is doing great! I love her and shout
out to Reesa Teesa!
AM: You’re killing it Reesa!
it feels like this time of year, you know, obviously
we're in the Fall, but we're looking
at the Holiday Season. So there's just a lot
of stuff that's going on and then you also
have the cold and flu season. So how do
we prioritize our health and our wellness
routines during this criticla portion of the
year?
KC: Well I would say, you know, the change
in weather and even the change in time
affects everyone. It affects everyone. I
don't know anyone who is like absolved
from seasonal feelings, whether it's using
depression, or just like seasonal sadness,
we all go through it. The Holiday Season
especially isn't happy and jolly for everybody.
AM: True.
KC: So I think that, you know, when
you can spend your time with people
that love you and care about you,
you should prioritize that? Also making
sure that you're not getting sick
because then you will really miss out!
I have had that. I have had the flu on
Christmas one year and it was terrible.
AM: Oh no!
KC: This was before Mucinex’s Nightshift
as it didn’t exist then, obviously.
But I literally had to go to the hospital
on Christmas night.
AM: That’s the worst!
KC: Terrible and that's not what we
want. So make sure you're taking care
of yourself. I'm sure that you're doing
that mind-body and spirit all of it together.
AM: What are foods that you like to eat
to boost your immune system? Like, I
am always about keeping that immune
system as high as I can.
KC: Oh yeah! Supplements, I take a lot
of supplements, like I said, you know,
balancing my hormones. That's a part
of it. As women too, I feel like we're
depleted of a lot of nutrients and we
don't think about. So like B-12 is important,
taking vitamin and making sure
that you're getting all those things.
Outside of vitamins, there's ways to
get vitamins out of your food. Leafy
greens have been a part of my life. It
feels like a pain to have to consume as
many leafy greens as we should -
AM: But that is what it is.
KC: That is what it is.
AM: Your body will thank you later!
KC: Kale is a necessary evil.
AM: I’m a big fan of kale!

KC: And then, you know, vitamin C, making
sure that I'm drinking orange juice
when I'm not feeling well. Another thing
that I realized that helps me is like eliminating
any kind of milky substance and
I love a nice matcha latte, but when I'm
feeling mucusy, anything with milk even if
it's not whole milk no bueno. So that's like
an elimination thing that I do.
AM: It’s always good to know what you
have to navigate when you’re working
around your health.
KC: Yeah, a lot of like spicy soups to get
that nose going - I like to just drain it out.
AM: That’s always a smart one!
Tell me about your podcast.
KC: Relationsh*t!
AM: Yes!
KC: It's like my baby. It is - I love it. It's a relationship
advice podcast. So we air every
single Friday and I have different guests on
every week to talk about a whole range of
relationship topics. We say, we talk about
all things relationships, the good, the bad
and the straight up shitty. Because sometimes
it's like that.
AM: Yeah.
KC: And it doesn't even just have to be romantic
relationships. It could be the bad
Tinder date that I went on. It could be the
relationship that I have with myself, which
I think is the most important relationship,
sometimes even more important than a
romantic relationship. But it could also
be like I'm having a co-worker dispute or,
you know, I'm having difficulty talking to
my parents about coming out or anything
and I like to bring on guests who can relate
to the topic and, you know, we have
celebrities, we have influencers, we have
experts, you don't have to come on and
like, spill your tea, but if you have something
that relates to the topic – you’re
more than welcome to share.
AM: I love that.
KC: Yeah. So it's a really nice little corner
of my universe that I treasure.
AM: That is amazing!
Now I know you love reality shows, because
I enjoy reading your posts when
you're watching Love is Blind. Love is Blind
is so good and I cannot wait for the last episodes.
KC: Exactly.
AM: And I think I'm going to start watching
Love is Blind Habibi because I've heard
so many things about it.
KC: Yeah I started that too!
AM: Yeah, I mean I have seen a number of
the other global editions. Another fave is
The Anonymous which just completed its
first season.
KC: What is that?
AM: So The Anonymous is created by Studio
Lambert which also does The Traitors,
The Circle, Squid Game: The Challenge and
Undercover Boss! It’s a social competition
and when you’re watching it you can see
elements from those shows in this. But basically
people are all competing for something
and then they go Anonymous and
talk shit about someone, basically to get
the person out. A lot of the competitors
come from Survivor and other shows and
they even have Andy King from Fyre Festival,
but it’s on USA so you can see it on
Peacock as well.
KC: Oh, okay. I’m going to have to watch
The Anonymous!
AM: What reality shows are you watching?
KC: Love is Blind is everything and I highly
recommend Love is Blind UK also!
AM: Same!

KC: It was so good.
AM: So good!
KC: So good - love that one. Love – Love Is
Blind Habibi. Obviously I’m watching that.
I love The Golden Bachelor.
AM: Yes!
KC: It's so good.
AM: In the best way possible in that the
contestants in the house are just besties!
KC: They’re lika a little community. They
are so loving and so sweet. Yeah. Just like,
you know, they just are older and like don't
care about the nonsense. So I love that. I
did not watch this season of Love Island
USA but I have been an avid Love Island
UK watcher. I binged 6 seasons during the
pandemic.
AM: Nice.
KC: I started thinking with an UK accent as
it was so deeply ingrained in me. So, I love
Love Island in general. I also love RuPaul’s
Drag Race. Honestly, I don't think there's
a reality show, that I haven't, at least tried
once!
And obviously, the shows that I'm on, I
love those too!
@kamiecrawford
PHOTOGRAPHY CREDITS | PG 40 - 45 Courtesy
Kamie Crawford's IG | PG 46 MTV/Are
You The One | PG 48 Joey Andrew |

This time of year, we're enjoying the
changing of the leaves, the crisp air, adding
a few fun layers, and getting in all the
football games possibly from college to
pro! Whomever you're cheering for, it's an
opportunity to gather with family, friends,
and colleagues throughout the week
whether you're tailgating or homegating!
We headed over to Chef Eddie Jackson, NFL
veteran and host of Food Network shows'
Outchef'd and Christmas Cookie Challenge
to talk about how we can take our entertaining
to the next level when our teams
are hitting the field, how we can make it
easy on ourselves, his football picks, and
of course his upcoming show for the holiday
season!
ATHLEISURE MAG: So what was the first
dish that made you fall in love with food?
CHEF EDDIE JACKSON: Ooo, so I grew up
in a family of chefs. My grandmothers on
either sides were chefs. Yeah, and I just
remember making biscuits in my grandmother's
kitchen when I was like four or
five years old.
AM: Well, you know, being an NFL Alum,
we know that, you know, a thing or two
about playing the game, we know you're
watching it and of course what foods pair
well with it. You know, whether we're tailgating
or at the stadium or we're homegating,how
can we make the perfect pairings
for our next football game?
CHEF EJ: Well, first off football season is
my favorite time of the year. For one, I
love football, but two - it's all about tailgating
and homeegating. I made a cookbook
that's all about homegating recipes,
right? And so, I love giving people tips to
show them how they can homegate tailgate,
like a pro. And in this instance, I've
teamed up and partnered up with Bota
Box wine to create these delicious pairings,
with some recipes. But then also,
picking and choosing some of the wines
that they have to go with different flavors
that I created with the wings that I made
for them.
AM: I mean, that's amazing and I love a
good wing! I actually have a wing recipe
coming out next year in a cookbook.
CHEF EJ: Hold on! You just have a wing
recipe?
AM: So it's a compilation. So we've been
doing different cookbook recipes where
it's always been a number of other chefs
that have also participated and this is our
third one. I made a very tasty recipe that
will be out next year! It’s a very zippy Mezcal
Chimichurri wing!
CHEF EJ: Ooo, I see you Kimmie!
AM: I know right? I mean, I know you love a
good chicken wing so how can we take our
wings to the next level Chef Eddie style?
CHEF EJ: Alright! So I have a few things
that I that I've created so the thing about
homegating and tailgating is that you
want to find different flavor upgrades,
but you want to keep things simple, right?
AM: Exactly.
CHEF EJ: So I have some brawts that I've
uh braised in some white wine. I have this
Bota Box Pinot Grigio that we braise the
brats in to kind of cut through some of
the fattiness that brats can have. Another
upgrade that you can do is like I have a
slider recipe, right? So, sliders are simple.
Everybody knows how to make a slider. So
what we're going to do, is we're going to
upgrade it and make a spicy ketchup. And
in this instance, I'm making a jerk ketchup.
AM: Oh wow, okay!
CHEF EJ: I lived in Miami for a while and so
I kind of fell in love with those jerk spices
and jerk flavors. So we're gonna add that
to some sliders to upgrade it. And then we
get to the the piece de resistance, right?
So we have some wings! I have a whole
chapter in my book about wings!
Don't do, takeout, you can make wings!
Wings are super easy! You can make your

own different sauces and you can control
the pairings, you can control the spice
and smoky levels to the wings. So I have
this wing recipe that's a little bit, smoky
a little bit spicy and that's great to pair
with something like this Bota Box Revolution,
which is a red blend. It's going to
cut through some of the greasiness that
these wings have, right?
AM: Right.
And why did you want to, you know, partner
up with Bota Box?
CHEF EJ: Well, first off. I love the brand. I
have boxes of this at my house that they
sent me. I thought, ok, this is delicious!
Not only that, but I think that Bota Box
brand is perfect for tailgating, right? So,
no cork screw, it’s easily portable and it
has a handle right on top, but not only
that in this 3L box, you have 4 bottles of
wine. Now, you look like the type of person
that loves a little wine right? 4 bottles
of wine in one box!
That’s perfect for tailgating, if I don't say
something myself. But then it's just a great
brand and it’s eco-friendly all these things.
I think that, you know, the thing about
tailgating is that you want one-handers.
So you get you one of these 500ml - you
got that in one hand. You got a brawt in
the other hand. You know you’re just going
back and forth. Take a little sip. Take a
little bite of the brawtwurst.
AM: Yup.
CHEF EJ: Perfect for a tailgate and overall,
it's just a great company that I fell in love
with once I did my research on it. I tasted
some of the wines and felt that I could get
behind the product and it's been a beautiful
pairing. See what I did there?
AM: I caught what you did there! I Love
the pairing.
CHEF EJ: It’s been a beautiful pairing ever
since.
AM: So what tips do you have for people
who are hosting? A lot of times we're so
into creating that tailgate or that homegate
that maybe we get lost in the kitchen
as opposed to watching the game and
hanging out with our friends. So what can
we do to prep ourselves a little better?
CHEF EJ: So just like on the football field,
it's all about preparation and execution.
Like I said before, you want to focus on the
food and the drink. So you want to keep it
simple. So all of my recipes are really simple
but I have these really good tricks and
things to upgrade it so that you're not
spending a lot of time. But then not only
that, you take this Bota Box, it's already
made for you. We're not spending time
making the drinks. All you have to do is
just twist it off and pour it. You don't have
to worry about a corkscrew. So it's more
time that you get to spend watching the
game, hanging out with your friends and
keeping it simple!
AM: Keeping it simple is always good! So
we are in the thick of the football season
right now. Who are you cheering for? Who
do you predict is going to the Super Bowl?
CHEF EJ: You know, I keep getting this
question over and over. I'm a huge football
fan, right? My favorite team is the 49ers
but we're not looking too good right now.
We kind of had an up and down season so
far just because of injuries, but this season
has been very unique because it's so
many teams that are good - that has have
never been good.
AM: 100%
CHEF EJ: Detroit Lions are really good. In
the last couple of years, I’m like, where did
they come from? They've been terrible for
so long! So now all of a sudden, they’re
really good! So I think that the Detroit Lions
have a great chance of making it to
the Super Bowl. Baltimore Ravens have
a great chance to make it to the Super
Bowl. Of course, the Kansas City Chiefs.
You also have Buffalo. The Buffalo Bills
are really good! Let's not forget about the

Vikings and how good they're doing right
now. So, it's just so many teams that are
just killing it, this season. I mean, I'm really
excited because, you know, it's kind of
like, in basketball you get tired of seeing
the Golden State Warriors every year.
I want to see a new team this year kind of
shine and so, that's why I'm excited about
this season.
AM: Well, we just came off of covering the
Food Network NYC Wine Food Festival over
the past four days. So it's been a hectic few
days. It’s always great seeing you on Outchef’d
or the Christmas Cookie Challenge.
Are there any upcoming programs that we
should be keeping an eye out for from you?
CHEF EJ: Yeah, so actually the Christmas
Cookie Challenge is going to start up in a in
a couple weeks now because believe it or
not, we are getting into the holiday season.
I can't believe that!
AM: I know right, this is the season!
CHEF EJ: I know! I also saw in a shopping
strip that they had Christmas lights out a
couple of days ago!
AM: I saw a Christmas commercial last
night and heard Christmas music and I'm
like, wait that's too soon! You at least have
to wait until Halloween is over!
CHEF EJ: So that'll be coming out in a
couple of weeks and, you know it’s the
holiday time once Christmas Cookie Challenge
comes on! We’re going into our 8th
season. So once that starts to play that's
when I know it's it's the holiday time!
AM: Are there other projects you have going
on outside of TV that you would like
for us to know about?
CHEF EJ: I mean, I stay busy. I have two
young kids. I'm always busy. I woke up in
the middle of the night and I was like, you
know what? I'm ready to write my second
cookbook.
AM: Alright now!
CHEF EJ: I'm gonna start working on my
second cookbook and maybe Homegate
Like a Pro 2.0, you know what I mean?
AM: For sure!
CHEF EJ: So maybe I will have a whole section
in there with wine pairings. I don’t
know.
AM: Nice, we’re here for the elevation!
@chefeddiejackson
PHOTOGRAPHY COURTESY | PG 55 Food
Network/Christmas Cookie Challenge |
PG 56 Outchef'd | PG 58 Bota Box |

Whether you have enjoyed seeing her on
New Girl, Elf, or even the Trolls franchise,
Zooey Deschanel is one of our faves who
always has such a light hearted nature
about her and a great sense of style. Earlier
this year, she partnered with Vera Bradley
to become the fave of their campaigns. We
took a moment to talk with her about her
love of vintage style, pieces she's drawn to,
what she loves about the Holiday Season,
and what she has coming up that we can't
wait to see!
ATHLEISURE MAG: Earlier this year, it was
announced that you had partnered with
Vera Bradley which is amazing. I grew up
with the brand. I’m originally from Indiana
which is where this is based and of course,
I’m in NY now, so it’s cool to see how much
the brand has evolved since I first connecting
it with so many years ago.
What do you love about this brand, why
did you want to partner with them and
what are 3 bags from the Holiday collection
that you are excited about?
ZOOEY DESCHANEL: I love this brand going
back to the quilted bags which they
still have! There’s so many beautiful patterns
and I have always liked that kind of
vibe. But now they have so much variety!
They have bags for basically every aspect
of your day, your week, and your month!
So I really wanted to partner with them
because they were doing a big rebrand
and kind of bringing an aspect into their
catalog that was a little bit more high end
and kind of fancier and a little more fashion
forward so I kind of liked the idea that
they were expanding their repertoire.
Their design team is fantastic and I’m excited
to show everybody what’s on offer.
I actually have a bunch of bags here that I
can show you!
This is one of my favorite bags!
AM: That’s pretty cute!
ZD: This is the Heritage Bear Crossbody
in Goji Berry Red Leather! I just really
connect with this for obvious reasons!
Another bag that I really like is this velvet
bag which is for holiday, the Astoria
Shoulder Bag in Sea Moss Velvet.
These are all holiday and it has a very
beautiful chain and it’s big so you can
fit a lot of stuff. It’s also great for evening
and I think it can go great for daytime
as well.
This is very me, it’s a mini tote bag –
Mini Hathaway Tote in Bossanova Bold
Sequin Leather. It’s a great size, it’s not
too big and you can fit a lot of things
in there. These straps are called friendship
straps I think.
AM: Oh that’s cute!
ZD: You can make it a crossbody if you
want. It’s a tote and you can take off
the straps and can make it to your liking.
One of the things that I like most
about Vera Bradley is that almost all of
the bags have a lot of compartments
that are very practical.
One thing that was funny was that I
was in kind of like a few years ago, I
was in a fancy bag store. I noticed that
none of the bags had compartments!
None of them had zippers and I was so
shocked about it! They were like, “oh,
it’s really expensive to put those things
in.” This shocked me because these
bags were really expensive! They retail
for more than a Vera Bradley bag and
their bags have all kinds of zippers.
I mean, not every single one has it but,
let’s say a more practical bag like a
travel one that they have – it has tons
of places where you can put all kinds
of things so that you can stay organized.
I mean, I’m a mom, we have to
be organized!
AM: 100%
You did a photoshoot with your stylist,
Ib Nasser where you combined Miu Miu

and vintage pieces in it along with the
brand. Tell us more about this.
ZD: Actually my stylist, who is right here
– we both have a passion for vintage
clothes that are very – fashion history is
a passion of mine. I have always collected
vintage. So that was definitely going to be
part of it because it’s like the things that
we buy has to fit into our aesthetic and all
of the things that we have collected. It’s
really a nice way to express your style and
also, we kind of – a lot of the things that
we buy, we also tailor a lot and reimagine
as well.
AM: Which is really smart as fit is everything!
What do you love about the holiday season?
I loved you in Elf, I loved that movie
which is such a great one to watch during
the holidays. So what do you love about it?
ZD: You know, Christmas, Thanksgiving,
the holidays in general – the season! It’s
always been one of my favorite times of
year since I was a little kid. I kind of like
when it gets colder and I love decorating
a house for Christmas. I love spending
time with my family most of all of course,
Nothing beats a Christmas morning for
me. I love it so much.
I like watching old movies. Last year we
watched Meet Me in St. Louis on Christmas
and I just love Christmas carols! I love
the whole holiday vibe.
AM: Around now is when I start thinking
about shopping for the holidays so that I’m
not pushed to the last minute to do it. How
do you tackle that as it is a whole project in
and of itself!
ZD: It is really hard! I love to give gifts and
it kind of makes it more stressful for me.
I think that I care too much sometimes
about it! I want to make sure that people
really like what I get them. So sometimes,
I will be late in giving gifts because it will
take me forever to find the perfect gift.
It is really helpful if I know of a place that
has really cool stuff. You know, one
stop shopping! That’s actually and not
to bring it back to Vera Bradley, but
it’s one of the things that I like as they
have travel things, they have stocking
stuffers, suitcases, they have all of the
beautiful evening bags, they have everyday
bags, and it’s a lot in one place!
That’s a key thing for me! Some years,
I will be in a mode where I will do work
gifts. It’s one thing that I know that everyone
will like. But if you can order a
lot of stuff from one site, or go to one
store – that is always great!
AM: You have to save time!
ZD: Exactly, you have to save time!
AM: I’m sure that you’re always hosting
friends and family during the holiday
season. Do you have go-to items that
you like to have such as certain types
of snacks or drinks just so that it makes
things easy especially for impromptu
celebrations that take place?
ZD: Yeah, I always have a lot of snacks
on hand at my house. I always have a
ton of crackers and nuts in my pantry.
But if I am having people over, I usually
do a nice cheese plate because that
is always great. Cookies are always
popular and then sometimes I like to
have a bit of food delivery. So there
are places that will have cheese plates
delivered and that’s pretty nice!
AM: It’s nice homey ta-da touch delivered!
ZD: Of course! You can always think
about having these in your freezer –
there are bakeries that make the unbaked
cookies or even in the grocery
store. You can keep them in the freezer
and then when you want them, you
can just bake them and then you have
fresh cookies when people come. I
had some croissants like that that
were from a bakery – they were raw
and then you just put them right in the
oven!

oven! And then people are like, “oh my
God, did you bake this?”
AM: It’s like – um yeah!
ZD: I mean, I did bake it! But I did none
of the other work though!
AM: Exactly!
Are there any upcoming projects coming
up that you have that we can share
with our readers?
ZD: I have a movie coming out next
year! I’m not sure what it’s called, it
had a working title Merv – I’m not sure
if that will be the final title. It’s for Amazon,
it’s a rom-com. It’s such a cute
movie, I’m really excited about it and
I think that that will be really good.
That’s with Charlie Cox and it will come
out end of next year.
@zooeydeschanel
PHOTOS COURTESY | Vera Bradley

We've always been a proponent of the
power of creativity. When it comes together,
there's somethng about being able to
explore ideas and being in inspirational environments
that allows concepts to grow!
When we heard about TECHNICA HOUSE,
this creative space piqued our interest as
this vinyl listening lounge is an impressive
showroom space that allows you to know
more about Audio-Technica's headphones
and speakers, has a space to create podcasts,
is a working office, and also has innovated
automation machines by AUTEC
to make sushi!
After hearing about this space, we decided
that it would be the perfect location
for our Lo-Fi Vibes Editorial which is Fall
forward with easy styles that can be worn
when you're taking in your latest music
find, working on your next project, collaborating
with those that are like minded
and being able to enjoy wherever the day
takes you!
LO-FI VIBES EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION
STYLIST + CREATIVE DIRECTOR Kimmie
Smith | MUA Sang Le | MODEL Olivia Picchione
+ Ben Simic |
@pvfarkas
@shes.kimmie
@sang_theglaminator
@oliviapicchione
@lilboochie
LO-FI VIBES EDITORIAL | STYLE CREDITS
LOOK I PG 76 - 86 | OLIVIA - MICHAEL KORS
Ribbed Knit Cropped Tank Top + Chocolate
Burnished Leather Skirt | LAGOS Pink Caviar
BCRF Ceramic Beaded Bracelet 9mm +
Pink Caviar Single Station Diamond Caviar
Bracelet 9mm | AIR & ANCHOR Set in
Stone Necklace Set 18" - Tiger Eye | BEN
- COLMAR Down Jacket with Envelopping
Colar | White Tank | MAVI James Skinny
| LAGOS Caviar Beaded Chain Necklace
12mm + Twist Curb Chain Bracelet 12mm |
LOOK II | PG 88 - 89 | OLIVIA - ATHLEI-
SUREVERSE Bomber Jacket | SPLITS59
Ashby Rib Crop + Theo Rib Short |
LULU FROST Plaza Rectangle Link
Necklace Base - Gold + Plaza Letter K
Charm | PRINCE TENNIS Sneakers | MZ
WALLACE Micro Crosby Sling | BEN -
ATHLEISUREVERSE Sleeveless Hoodie
| MICHAEL KORS Camouflage Denim
Cargo Jeans | LAGOS Twist Curb Chain
Bracelet 12mm |
LOOK III | PG 104 | OLIVIA - SPLITS59
Ashby Ribbed Tank | GREY BANDIT
Unwritten Love Knit Pants - Green |
PONO BY JOAN GOODMAN Sea Chain
Necklace - Hawaii | BEN - LX3 Olive
Track Jacket + Olive Track Pants | PSY-
CHO BUNNY Graphic Tee |
LOOK IV | PG 106 - 111 | OLIVIA - ATH-
LEISUREVERSE Varsity Jacket | MI-
CHAEL KORS Cropped Tank + Colby
Extra-Small Burnished Leather Shoulder
Bag | TOMMY HILFIGER Wide Leg
Jean | AIR & ANCHOR Double Standard
Necklace with Cuff Keeper, Putting
it in Writing - A + M | BEN - | LX3
Oversized Cream Hoodie | MAVI Jake
Slim Leg | LAGOS Caviar Beaded Chain
Necklace 12mm + Twist Curb Chain
Bracelet 12mm | NIKE Air Jordan |
LO-FI VIBES EDITORIAL |
PHOTOGRAPHY CREDITS
| SONY Alpha A7R V, FE 50mm F/1.2 GM,
FE 24-70mm F2.8 GM II, FE 70-200mm
F2.8 GM II, FE 90mm F2.8 Macro G OSS
+ HVL-F45RM Wireless Radio Flash |
We enjoyed shooting our Lo-Fi Vibed
Editorial at TECHNICA HOUSE and we
wanted to find out more about this
space which recently opened, what they
offer in this creative destination, and
how you can get to know more about
them. We took some time to chat with
Takayuki Tanaka, the CEO of TECHNICA
HOUSE to find out this and more.
ATHLEISURE MAG: You just launched
TECHNICA HOUSE New York earlier this

month. This space is above SUSHIDELIC
which we covered last month in The Art of
the Snack. Tell us about the Japanese technology
companies AUTEC and Audio-Technica
that came together for this space.
TAKAYUKI TANAKA: TECHNICA HOUSE is
a unique collaboration between two iconic
Japanese technology companies, AU-
TEC and Audio-Technica, both bring their
expertise, heritage, and commitment to
fostering the next generation of creators
into this space.
AUTEC is known for its innovative sushi
robots, designed to deliver chef-quality
sushi with unmatched efficiency. By merging
tradition with advanced automation,
AUTEC empowers chefs to maintain the
authenticity of Japanese cuisine while
optimizing operations. Their focus on culinary
technology has revolutionized the
food service industry and created new
opportunities for emerging culinary creators
to innovate.
Audio-Technica, a global leader in high-fidelity
audio equipment, has a long history
of supporting artistic and creative
communities. Their expertise in sound
technology elevates the experience at
TECHNICA HOUSE, offering an immersive
auditory environment. Audio-Technica's
involvement speaks to its dedication to
fostering creativity through sound, empowering
emerging creators in music and
art.
Together, TECHNICA HOUSE celebrates
Japanese heritage while providing a collaborative
space where food, music, fashion,
and art converge. This venture is designed
to nurture creativity and inspire the
next generation of innovators, offering a
unique platform for emerging creators to
explore new possibilities and ideas.
AM: It seems that TECHNICA HOUSE - New
York merges food, music, fashion, and art
together. Why was it important for you to
have these elements in one place?
TT: Merging food, music, fashion, and art
at TECHNICA HOUSE was a natural
progression of our vision to create a
dynamic space where creativity and
cultural expression thrive. Each of
these elements speaks to the core of
human connection and emotion. Food
brings people together and is a universal
language; music is the heartbeat of
culture, evoking powerful emotions;
fashion reflects individuality and artistic
expression; and art gives form to
imagination and ideas.
Combining these elements in one
space fosters a platform where creators
from diverse backgrounds and
industries can collaborate, share ideas,
and inspire each other. TECHINICA
HOUSE is more than just a venue—it's
a movement that encourages innovation
and exploration across disciplines.
We wanted to create a tradition can
fuel modern creativity, and emerging
creators as well as established creators
as well push the boundaries of
what's possible in a collaborative environment.
This holistic approach creates
a vibrant atmosphere that invites
people to be part of something bigger,
sparking new ideas and connections.
AM: In terms of the concept of TECH-
NICA HOUSE, are there others in addition
to the one in New York and if not,
do you plan on having other locations?
TT: At present, the joint venture TECH-
NICA HOUSE in New York City is our
sole location. While our primary focus
is on establishing a thriving community
here, we have aspirations to expand
TECHNICA HOUSE to other cities
across the United States and around
the world. By doing so, we aim to celebrate
and support emerging creators
in various regions.
AM: Can you tell us about who designed
the space and what visitors can
expect to see when they are entering
this space?
TT: The space was designed by Yoshi-

yuki Morii of Cafe Co, incorporating the
aesthetics and heritage of both AUTEC
and Audio-Technica. At TECHNICA HOUSE
NY, visitors can immerse themselves in a
state-of-the-art listening experience featuring
top-tier Audio-Technica analog audio
equipment to listen to the 2000 vinyl
records collection. The space includes a
fully equipped conference room, a dedicated
podcast studio, and an AUTEC
sushi counter where chefs showcase
cutting-edge robotic sushi-making technology.
AM: You have over 2,000 records here.
How do you go about acquiring them, are
their genres that you tend to focus on?
TT: Our record collection has come from
various sources, both local and international.
Many were donated by Audio-Technica
staff members, discovered
at local thrift shops and secondhand record
stores, or sought out by company
leadership. Some of our favorites are the
Japanese pressings of classic American albums.
AM: What can we do in this listening
lounge which also allows us to hear music
on your headphones as well as your speakers?
TT: We have a variety of headphones and
turntables on display, like our colorful
Sound Burger and our pro-grade Highend
AT-LP7. Visitors are welcome to hook
up a pair of M50x headphones to any of
our turntables and enjoy a listening experience.
We also have a pair of our newly
released AT-SP3x Bluetooth Speakers if
they're listening with friends.
AM: Can you tell us about the equipment
that is available there?
TT: AUTEC’s food-focused experience at
TECHNICA HOUSE highlights the latest innovations
in sushi-making technology. On
display are cutting-edge sushi robots, in
cluding ASM895A The Rice Sheet Maker
for sushi rolls, ASM260A The Sushi Roll
Cutter, ASM410A The Nigiri Sushi Rice
Ball Maker, and ASM575A The Handheld
Onigiri Rice and Rice Ball Maker, showcasing
the precision and efficiency that
define modern culinary automation. One
of our goals is for chefs to visit this space
to tap into their creativity and explore the
potential of integrating these robots into
their culinary processes.
TECHNICA HOUSE displays a wide variety
of Audio-Technica products: from highend
turntables to limited edition headphones
and microphones, to a collection
of artistic signed A-T gear. We prominently
feature the NARUKA MI Headphone Amplifier,
a premium piece of audio technology
built from kurogaki wood. Very few
of these exist in the United States. We
welcome guests to pull a record off the
wall and enjoy the listening experience at
our space.
AM: As Audio-Technica continues to create
new products, will they find their way
into TECHNICA HOUSE - New York? Will
there always be someone on site that will
be able to walk you through products?
TT: While TECHNICA HOUSE is currently
open to the general public for select
events and collaborations, we're actively
working to expand our accessibility. Stay
tuned for updates on future openings and
opportunities for general visitors to experience
our space.
AUTEC and Audio-Technica staff are regularly
at TECHNICA HOUSE and are available
to schedule visits for those genuinely
interested in the space. While we're
happy to arrange appointments, we may
only sometimes be able to accommodate
every request due to the nature of the
space. We appreciate the understanding
of those wishing to explore this creative
hub.
AM: Tell us about the podcast studio and
the conference room.
TT: The podcast studio is a little respite
from the noise of a bustling Soho. It's an
isolated studio space, acoustically treat-

ed from floor to ceiling. We are recording
original podcasts and digital content in
the space and are beginning to bring outside
creators in to use the space for their
content creation.
Our debut series, AT Sometime, Somewhere,
features artists and creatives from
New York City telling stories of their ambitions,
failures, successes, and the moments
that helped them find their voices.
We look forward to future series featuring
an even wider variety of artists, stories,
and topics.
AT-ONE Studio is designed to make production
as simple as possible. On top of
that, it's built for comfort. Recording in
the studio is like chatting in a high-end living
room with your friends.
AT-ONE Studio is for both Audio-Technica
podcast projects and outside artists
and organizations who want to rent time
in the space. We'll be introducing a rental
fee menu soon. If you're interested in
collaborating on a project with A-T or using
the studio to produce a personal project,
give us a ring through the TECHNICA
HOUSE website.
The conference room is available for meetings
of all types, and it features a large
Frame-style television connected to a hidef
camera for remote meetings, plus an
Audio-Technica ceiling array beamforming
microphone - the ATND1061.
AM: You also have a sushi counter along
with robotic sushi making technology.
What kinds of sushi do these machines
make?
TT: AUTEC's sushi robots are designed
to assist in various aspects of sushi-making
rather than creating a complete sushi
dish. These machines automate essential
tasks like mixing and seasoning rice, forming
rice sheets for rolls, shaping rice balls
for nigiri, and cutting rolls with speed and
precision. By handling these repetitive
tasks, our robots enable chefs to focus on
their creativity and the artistry of sushi,
all while ensuring consistent, high-quality
production.
AM: When is this space open to the
general public and how do they go
about reserving a time to come in?
TT: Currently, TECHNICA HOUSE is not
fully open to the general public, as our
primary focus is hosting select events
and collaborations. If you're interested
in exploring partnerships or attending
a specific event, we encourage you
to reach out through the contact information
provided on our website.
While we may not always be able to
accommodate all requests, we're happy
to consider inquiries related to our
mission and space. In the near future,
we plan to expand access to general
inquiries and reservations.
AM: What kinds of events will be offered
here and do you have anything
coming up for the fall and/or holiday
season?
TT: We're currently crafting our event
calendar, which will include a variety of
engaging activities for the community
to participate in at TECHNICA HOUSE.
Stay tuned for exciting announcements
to come.
AM: How will you reach out to creatives
to come to this space?
TT: We're building a strong community
at TECHNICA HOUSE by leveraging
our existing network of creators and
brands with whom we've built relationships.
Our organic approach allows
us to grow with emerging creators
through word of mouth, meaningful
collaborations, and increased visibility
across various channels. We'll continue
to foster this community through
engaging activations such as open
houses and events to connect with potential
collaborators.
@technicahousenyc

THE ART OF
THE SNACK:
HYUN +
THE HYUN

We kicked off a fantastic 4 day period of
culinary must haves at the Food Network
New York City Wine Festival and the night
before these activities, we made our way
to HYUN. Owned and founded by Jae Kim,
this upscale Korean barbecue restaurant
located in Koreatown will definitely take
your love and appreciation to Wagyu to
the next level!
It's an experience that's not to be missed
with each table having electric grills as
meats are made in front of you. We enjoyed
sitting in one of their private dining
booths. It's also fun to share your dishes
with your party. We wanted to know more
about HYUN as well as THE HYUN which it
also owns, the first butcher shop in the US
that sells Wagyu beef! We caught up with
Jae himself to find out more!
ATHLEISURE MAG: Before we delve into
HYUN, can you tell us about being the
founder, your background, what led you
to creating the restaurant and what the
ethos is behind this eatery.
JAE KIM: I moved to New York City, from
Korea, around seven years ago to complete
my doctoral degree. When I became
homesick for my native cuisine, the idea
of HYUN was born, a place to showcase
my homeland’s traditional, time-honed
Korean flavors.
AM: What can guests expect when they
come to HYUN when they're dining with
friends and family in terms of the ambiance/decor
of the restaurant?
JK: HYUN features a minimalist Japanese
Zen design. The front room has sizeable
black barbecue tables accented with slate
grey booths and beyond the main dining
room, there are four private dining
booths, each seats up to four, and one
larger space seats up to eight. Slatted
wooden doors then enclose each for a
more immersive and exclusive dining experience.
As part of the restaurant experience,
guests are assigned a personalized server
that provides one-on-one service
throughout the meal. The grilling begins
with traditional Korean cast iron
pans and an electric induction grill rather
than gas, which not only exudes less
smoke but also reduces the grilling time
and enriches the flavor of the Wagyu.
AM: What does it mean to you to be Michelin-recognized?
JK: For us it’s exciting to be one of the
only Korean BBQ restaurants that are Michelin
recognized in NYC. It represents
not only the hard work and dedication
of our entire team but also our commitment
to excellence in offering the highest
quality product to our customers.
AM: Can you tell our readers what Wagyu
is, what A5 means and the kinds that you
offer as you offer Japanese Wagyu?
JK: Wagyu is a high-quality beef originating
from Japan, renowned for its rich
marbling, tenderness, and flavor. The A5
grade represents the pinnacle of Wagyu
quality, specifically within the Japanese
grading system. An A5 rating indicates
the highest yield and superior marbling,
color, texture, and overall quality. This
Wagyu is what we offer in our restaurant
and butcher shop.
AM: Tell us about Korean BBQ culture.
JK: Korean barbecue is a lively culinary
tradition where various meats are
grilled at the table, fostering a sense of
community among family, friends, or coworkers.
Different grill pans are used to
enhance flavor and texture, while diners
enjoy a variety of banchan—side dishes
that include fresh ssam vegetables, pickled
vegetables, and green onion salad.
To elevate the meal, sauces like ssamjang
are offered for dipping. This interactive
dining experience not only showcases
delicious flavors but also reflects
the warmth and hospitality of Korean
culture.

AM: We're looking forward to our upcoming
Media Tasting at HYUN and we know
that we will enjoy the HYUN-makase. Can
you tell us about this?
JK: I have streamlined the HYUN-makase,
to a new three-course barbeque tasting
menu of wagyu beef cuts priced at $159
per person.
The HYUN-makase features 12 daily cuts of
beef from my proprietary wagyu butcher
shop, THE HYUN Premium Butcher Shop,
including: short rib, known for its juiciness;
chuck short rib and tri rib, aromatic
and beefy in flavor; ribeye, prime-cut that
is rich and buttery; striploin, prized for its
balance of tender Japanese wagyu beef
protein and aroma of beef marbling; filet
mignon, prime-cut known for its tenderness;
rib caps, rich in intramuscular
fat and marbling; ribeye cap, tender and
delicate texture; chuck flap and flap tail,
intensely beefy flavor; and two premium
cuts, culotte and culotte body, deep in
color and flavorful in texture. The selection
changes daily depending on meat cut
availability each day. Each cut is then flawlessly
presented on a bamboo Hinoki tray,
prepared, cut, and cooked by the server.
They are followed by the next course of
Marinated Wagyu (portioned based on
party size), short rib with a 48-hour marination
consisting of Korean seasoning,
sugar, honey, Korean apples and pears,
served with grilled onions. Guests can indulge
in an encore course of three of the
customer’s favorite cuts.
AM: What are the sauces and salts that
can be paired with our Wagyu as we enjoy
our meal?
JK: HYUN offers a selection of housemade
salts to accompany the Wagyu,
such as: truffle, cabernet, or wasabi-flavored
salt, as well as Ssamjang, a red chili
paste sauce.
AM: To enhance our mains, what are 3
sides that you suggest?
JK: I recommend the Sot-bap, potcooked
rice topped with sea urchin
(Uni) and fresh truffle; South Korean
Imsil cheese great for cooking on the
grill; Uni, fresh sea urchin from Hokkaido,
Japan, served atop either rib eye or
tenderloin and Gamtae seaweed from
Korea; Naeng-Myun, Arrowroot noodles
in cold wagyu broth with pickled radish
and assorted vegetables.
AM: What are 3 cocktails that you think
we should consider trying to enjoy with
our dinner?
JK: I recommend our Signature Cocktails
which feature the Bori Highball, Toki
Whisky, Korean barely tea and soda; and
From Jeju, Hendrick’s Gin, Korean tangerine
tea and hallabong. Non-alcoholic
beverages: Hallabog-Ade, preserved hallabong,
citrus and soda
AM: What are 3 desserts that you suggest
that we can share with friends and
family?
JK: Our dessert menu concludes the luxurious
meal with Bingsu, a green-tea-flavored
Korean shaved ice dessert; Hojicha
Ice Cream, a house-made roasted greentea-flavored
ice cream; and house-made
Shiso Sorbet.
AM: We are firmly in the fall and looking
forward to the long holiday season
up ahead. Are there any specials, offers,
or events such as NYE coming up that
you would like for our readers to know
about as they plan ahead?
JK: We offer a premium gift set package
of wagyu at our butcher shop, THE
HYUN. This is perfect for gifting this holiday
season. We plan to use this for various
promotions, and we are considering
various options/events depending on
the characteristics of each holiday, so
stay tuned for more details.
AM: Tell us about THE HYUN, the first
premium Japanese Wagyu Butcher Shop
in the US that is located in Gramercy

Park.
JK: THE HYUN Premium Butcher Shop is
the first premium Japanese Wagyu butcher
to import prized whole boneless cattle
and butcher on-site. The first floor is
a retail shop with three refrigerated glass
cases showcasing over 50 premium A-5
Wagyu beef cuts. All cuts are carefully labeled
and beautifully packaged. Each cut
comes with a step-by-step cooking guide,
custom designed insulated bag, and linen
covered ice packs. Below the shop is
a 2,000-square-foot space that houses
the wholesale butchering operation. This
area features state-of-the-art freezers for
storing cattle and dedicated butcher stalls
where the wagyu beef experts skillfully
butcher and package the meat using their
proprietary vacuum packing system. This
innovative packaging allows the steaks to
remain refrigerated for up to three weeks
after shipping.
AM: Tell us about the design and aesthetic
of this shop.
JK: Nestled in the heart of Gramercy Park,
the shop is a testament to Japan’s minimalist
aesthetic. Its design, reminiscent
of a luxury atelier, perfectly blends elegance
and functionality. Two stone cubes
at the entrance resemble butcher blocks,
with long, cleverly designed refrigerated
glass cases showcasing over 50 premium
A-5 Wagyu beef cuts. All cuts are carefully
labeled, beautifully packaged, and vacuumed
sealed using THE HYUN’s exclusive
vacuum seal for freshness.
AM: In terms of of the premium Wagyu
that is offered at THE HYUN, can you tell us
anything about how you source the offerings
that come from the prefecture which
are made available here whether you're
walking in the shop or receiving a shipment?
JK: The Beef Cut selections: I collaborate
closely with cattle farmers from various
Japanese prefectures, such a Hokkaido
and Kagoshima. Each month, a new region
is featured. This rotating partnership
ship ensures that Jae can offer the highest
quality products to his clientele at
the most approachable price points.
Top primal and secondary cuts are sold
in ½ pound portions priced at $38.00
to $68.00. The full menu can be viewed
here.
AM: With the holiday season coming up
and people thinking about their gifting
options, can you tell us about the packaging
which we hear is beautiful and is perfect
for a busy shopping season ahead!
JK: At the heart of the shop, on an elegant
extended counter, is THE HYUN
Collection. Here, customers transform
from shoppers to curators of their culinary
experiences for gifting. They can
handpick their favorite cuts, and which
are then placed in wooden box sets of
three or six, then beautifully wrapped in
Bojagi—a traditional Korean gift wrapping
using colorful silk fabrics—and embellished
with decorative tassels. This
creates the perfect gift for any occasion.
AM: For those living in the city, are
they able to have same day delivery?
JK: Yes, same day local delivery is available
via the website, Uber Eats, Instacart,
and Mercato, with national overnight
shipping coming soon.
@hyun_nyc
PHOTOGRAPHY COURTESY | HYUN

We had a great time last year covering
the Food Network NYC Wine Food Festival
presented by Capitol One. So of course we
were looking forward to attending again
this year for the NYCWFF presented by
Invesco QQQ which had a wide array of
events taking place in Manhattan as well
as Brooklyn for the first time! Over the 4
days from Oct 17th - 20th, we enjoyed a
number of events along with attendees
that had access to Grand Tastings, culinary
demos, pier parties, dining experiences,
walk-around tastings, cocktail parties, live
entertainment, lunches, brunches, and
master classes.
All of these festivities and good vibes supports
God's Love We Deliver which cooks
and home-delivers nutritious, medically
tailored meals for people too sick to shop
or cook for themselves. To support the
health of their clients, they provide ongoing
nutrition assessment, education, and
counseling. They serve people in need and
their children and caregivers. To date, NY-
CWFF has raised $14.8 million to this essential
cause!
There's nothing like interacting with your
favorite Food Network stars, chefs at
restaurants that have been your faves or
new to be faves, culinary personalities,
wine and spirit brands, restaurant groups,
purveyors and culinary enthusiasts! There
were laughs, surprises, discoveries and so
much more!
SOUTHERN GLAZER'S WINE & SPIRITS
TRADE DAY Hosted by Wine Spectator at
Grand Tasting - Trade Day
We started our coverage with one of our
favorite events that we attended last year,
Southern Glazer's Wine & Spirits Trade Day
Hosted by Wine Spectator at Grand Tasting
- Trade Day which was held at Invesco
QQQ Campus located at Brooklyn Army
Terminal.
Heading into this event, we knew that we
were looking forward to vendors that we
had enjoyed last year including Bareburger,
Johnnie Walker, and Hampton Water
which is owned by Jon Bon Jovi and his
son, Jesse Bongiovi to name a few!
One of our favorite bites of the day took
place in the center of the action at Modelo's
tent, who paired their Spiked Agua
Frescas with tacos by Taqueria Ramírez
who is based in Greenpoint, Brooklyn.
We also enjoyed swinging by Rosa Mexicano's
booth as they had a fantastic
pairing of Elote as well as a savory taco.
We've had the pleasure of enjoying Happy
Hour, lunch and dinner at this restaurant
and it was great to see them getting
in on the culinary fun! name a few!
We even swung by Food Network's large
booth that served up a number of cocktals
which was the perfect way to enjoy
our dishes from Rosa Mexicano.
Last year, we had the pleasure of interviewing
Chef Philippe Chow of Philippe
Chow and as he participated again this
year, we wanted to see what he was
up to, why he was there this year, and
to hear about his upcoming restaurant
openings in Nashville as well as in Miami!
ATHLEISURE MAG: It was such a pleasure
to interview you last year at this
show. So I'm glad to see you again. Why
did you want to come back to be at this
festival today?
CHEF PHILIPPE CHOW: Last year was
a success and I wants more people to
know who we are!
AM: Oh, amazing and what are you serving
this year that everyone's getting to
enjoy?
CHEF PC: Chicken Satay is my favorite!
AM: That’s great, I enjoyed it last year
and am so glad that it is here as well!
When you're creating the menu for your
restaurant what are the processes you
go through to decide what will be on the
menu?

CHEF PC: Every time I work on making
new dishes, if I like it, it’s going to be
something that will be on the menu!
AM: We know that Chicken Satay is your
favorite dish! Are there two other dishes
that you love having at the restaurant as
well?
CHEF PC: Oh well, Peking Duck and another
one is the Wagyu Beef Dumplings.
That’s a new dish and it’s really good!
AM: Well obviously, we know the two
restaurants that you have here in New
York and the one that's in DC, but you're
opening up one in Nashville as well as Miami!
Are you excited about that? Why did
you want to go to those two cities?
CHEF PC: I’m so happy! Those are 2 of my
favorite cities!
AM: Oh wow! Well it’s always fun to catch
up with you and we can’t wait until we
dine again at your restaurant in the city
and we’ll have to check out your new
ones as well!
CHEF PC: Of course, we’re happy to have
you!
@philippechow
THE BETTY BOOZE HARVEST HAPPY
HOUR Hosted by Blake Lively
At the Betty Booze Harvest Happy Hour
by Blake Lively (Gossip Girl, The Age of
Adeline, It Ends With Us) attendees made
their way to The Seaport at the Lawn Club
to enjoy sparkling cocktails and of course
to have great bites by a curated group of
chefs. One of the resturants that participated
was Restaurant Yuu which is located
in Brooklyn. Chef/Owner, Yuu Shimano
talked with us about being at the event
and what we can expect when we head to
his restaurant this Fall.
AM: Why did you want to participate in
this year's Food Network NYC Wine Food
Festival?
CHEF YUU SHIMANO: The New York
Food and Wine Festival is an important
event for our industry. I also wanted to
participate because it was for a good
cause - God’s Love We Deliver, which
cooks and home-delivers nutritious,
medically tailored meals for people too
sick to shop or cook for themselves.
AM: Tell us about the event that you
were part of!
CHEF YS: Blake Lively and surprise guest
Michael Kors hosted the Happy Hour
event. It showcased the launch of Blake
Lively’s Betty Booze’s gourmet cocktails,
handcrafted by Lively herself.
It took place at the Lawn Club where
guests could play lawn games and socialize
and try Blake’s new product.
AM: What did you serve guests?
CHEF YS: I prepared a very French dish,
which was a Corn Consommé with Duck
Confit.
AM: What can guests expect when they
come to Restaurant Yuu?
CHEF YS: Upon arrival, Guests are seated
at a beautiful L-shaped 19-seat tasting
counter; a carefully curated collection
of classical and jazz music plays as the
curtain opens, the lights go up, and a
row of chefs inside a kitchen is revealed.
I personally greet each guest then with
the clap of my hands, my team members
scramble to their positions for the show
to begin. This is our way of welcoming
guests and making them feel special. It
is high-level while having fun with fine
dining.
AM: As we're in the fall and looking forward
to the holiday season, are there any
events that are going on that we should
keep an eye out for?
CHEF YS: We have an exciting event
coming up on November 27th. We’re
thrilled to welcome renowned Japanese

bartender, Shingo Gokan for a special collaboration.
Guests can look forward to a
unique dining experience featuring a curated
menu with exquisite cocktail pairings
designed by Shingo for each course.
@restaurant_yuunyc
MEET CUTES NYC PRESENTS TACOS & TE-
QUILA HOSTED BY MICHAEL VOLTAGGIO
PART OF THE PERDUE EVENT SERIES
We continued from the events earlier in
the day to Wall Street at night for Meet
Cutes NYC presents Tacos & Tequila Hosted
by Chef Michael Voltaggio part of the
PERDUE Event Series at Hall des Lumières.
This is one of the later events on the schedule
and perfect to enjoy on a Friday night!
Knowing that we would be able to enjoy
some of the best tacos in Manhattan and
Brooklyn as well as an array of tequila and
mezcal brands as well!
Chef Michael Voltaggio was the host for
the night and he also launched his brand
new tequila at the event, Marcado 28. Last
year we had the pleasure of having him
for our JUL ISSUE #91 cover, so it was great
to catch up with him to find out about his
participation in this year's festival, this tequila,
and upcoming projects!
ATHLEISURE MAG: We enjoyed having you
as our cover last year and it's great to see
you at Tacos & Tequila! Before we delve
into why you're at this event, we enjoyed
the latest season of Bobby's Triple Threat.
What do you love about this show and do
you have a favorite episode from this season?
CHEF MICHAEL VOLTAGGIO: Bobby has
created something very special with triple
threat. We function as a team and he’s the
best coach we could ask for. My favorite
thing is the individual cooking POV’s that
each chef challenger brings to the competition.
Win or lose, we learn from every
chef that walks into the club.
AM: You're hosting Tacos and Tequila! Why
do you enjoy participating at Food Net-
work NYC Wine Food Festival?
CHEF MV: Lee Schrager has been putting
on both South Beach Food and
Wine and New York Food and Wine for
many years. As our industry continues
to evolve, so does the festival year after
year. I get excited every year to see what
events we get to host and or be a part
of. It’s always fun to reconnect with my
peers twice a year as well as have the
opportunity to eat, drink and party with
all the fans.
AM: You just launched and debuted Marcado
28 today at Tacos & Tequila! Why
did you want to partner in this tequila
and how did this come about?
CHEF MV: I look at every project as an
opportunity to learn something new.
My goal is always to absorb as much
information as I can, and the reward is
getting to share this information and
these experiences with as many people
as possible. With Marcado 28, I was given
an opportunity to learn everything
from building a unique brand, to the
history and production of tequila with
a family that’s been doing it for generations.
This is bigger than just a new spirit,
it’s the spirit behind the spirit that I’m
excited about. It’s the authenticity and
commitment to creating something special
that attracted me to this project and
every partner involved has contributed
their passion and expertise to create a
tequila for everyone.
AM: You also worked with 2 tattoo artists
to create the art for the labels. Why
is this tequila also a love letter to tattoo
culture and why is someone's tattoo story
so important?
CHEF MV: More about the love letter of
defiance. We all have something defiant
about our personal stories and this
is not to be dismissive of those stories,
but rather embrace and share them in a
communal and positive light, while having
some fun.

AM: It's always fun to see what you're up
to with your restaurants Voltaggio Brothers
Steakhouse and Vulcania! Is there anything
that we should keep an eye out for?
CHEF MV: My brother, Bryan and I are
currently working on a new project in our
hometown of Frederick, MD.
@mvoltaggio
@marcado28tequila
After chatting with Michael, we navigated
a number of the restaurants participating,
we also took in the immersive space
that continued to change with digital art
throughout the night which made you feel
like you were in an art gallery.
We took some time to talk with Tiny's
Cantina with a fun conversation with Chef
Cenobio Canalizo and Mathew Glazier,
President of the GlazierWorks which is a
restaurant group that includes this property
as well as iconic eateries including Michael
Jordan's The Steak House in Grand
Central Terminal, Strip House, and Monkey
Bar to name a few.
We talk about Chef Cenobio's culinary journey,
Tiny's Cantina, the flavors of Mexico,
and why they wanted to participate this
year at the NYCWFF.
AM: Chef Cenobio, what was the first dish
that made you fall in love with food?
CHEF CENOBIO CANALIZO: Ooo that’s a
question!
MATHEW GLAZIER: I want to hear this because
I'm learning about you!
CHEF CC: No, no.
MG: We've worked together for 28 years.
AM: Ok, that’s a long time!
MG: That’s a question that I don't even
know the answer to!
CHEF CC: Well, the first time, which I think
I did was make homemade tortillas.
AM: Ooo
CHEF CC: Yes. In Mexico when I was
eight years old.
That's the first that I learned. It was
making tortillas and that's when I started
cooking.
AM: Wow. And what was yours?
MG: It was probably pizza! I’m from NY
so it probably has to be pizza! I remember
when pizza was a lot less expensive
then it is now.
CHEF CC: You know what’s crazy? So my
partners, we come from Mexico and
they used to go like out of state selling
flowers, right? So one day I stayed with
all my brothers and they said that I had
to make the tortillas and I was like really?
So I did it.
MG: They were much more authentic.
CHEF CC: The funny part is I got some
avocados and there were 3 of them and
that’s not enough for my older brothers.
So what I did was chop the avocados
and I made some guacamole and I added
some water and I made some soup
avocado! It was so good and you’re dipping
the tortilla it was so good!
MG: He’s so creative!
AM: Tell us about your culinary background
and how did you come to Tiny’s
Cantina?
CHEF CC: Everybody asks me like, what
school and where I came from and my
answer is I learned in the kitchen. So,
every restaurant I worked in, I learned
from there! When I started working, I
was a dishwasher in 1994.
AM: Wow!
CHEF CC: In 1995, like, I moved to the

kitchen and I started learning like everything,
like from scratch. Desserts, pantry,
grill and all the way to chef!
MG: We actually do kind of the same thing
now with the guys we have and it’s actually
interesting to watch. It's not lost on
him, you know his path and a lot of guys
or women, you know, you start in the
kitchen and you start from the beginning
and, you know, it's a craft. You gotta learn
like the right way. And it's very interesting
for me to watch. I think if somebody, we
just gave a raise to last week, he started
as a porter and then he went to the line
and now, he earned that position and, you
know, hopefully God bless, you know, he
becomes whatever he wants to be.
AM: That’s amazing!
MG: I don't think it's a unique story to us.
It’s kind of still what's special about kitchens.
But he kind of skipped over the fact
that he had 2 Stars from the New York
Times for the steakhouse.
AM: Which is amazing!
MG: We had a restaurant called Strip
House and you're not old enough to remember
working at a restaurant, called,
Arizona 206, which was before that. I'm
speaking for you so that I can give the
concise version.
MG: But then you also had, you know,
Mike, who's the Head Chef of Michael
Jordan Steakhouse Grand Central and
then we, we actually sold a bunch of our
restaurants to Tilman Fertitta CEO/Owner
of Landry's.
And then we ended up doing a barbecue
restaurant in Brooklyn. So that wasn't his
craft, and then he turned it into his craft.
He's the guy who smokes the meat. It's a
labor of love because there's no shortcuts
and then in 2021 right next to Morgan's
there was a small restaurant which is literally
why it's called Tiny’s. Some people
insult me and say those are Tiny’s because
I'm a big guy. No, it's Tiny's becayse the
restaurant's small and I was speaking
for him but you know we've known each
other for a very long time. This is the opportunity
for him to do like you make
the ham tortillas and to make the things
he's talking about, make his stuff that,
you know, that he learned when he was
younger, which is kind of kind of cool!
AM: Wow!
MG: He does the hard work. I'm the
pretty face. But next year I do the hard
work and he's the pretty face.
AM: Plot twist!
MG: We do odd and even years.
AM: Well, why did you guys want to be
at this event? I mean, I love tacos, love
tequila and mezcal. So why did you guys
want to do it?
CHEF CC: I mean, I think this event is
great. It's a great opportunity for the
restaurant and for my company. To
bring it in this event, it’s not just 100
people, it’s a lot of people! They’re going
to be able to know about the restaurant
a little bit more. Tiny’s Cantina, it's
a small place next to the Barclays Center
in Brooklyn. So we want to spread the
name and for people to try our food and
to know more about our authentic Mexican
food.
AM: Why did you want to do it?
MG: We have a Mexican restaurant and
it's a Mexican restaurant event! No seriously,
we've done it for years with different
restaurants, you know, we have done
barbecue. There are so many events
that this festival has! This one's one of
the fun ones! It’s late at night and it's
a different type of atmosphere. I think
you can take the food seriously without
being too serious about it. When I look
around at those who are participating,
they're fabulous, and we’re people coming
together and in a way providing the
festival goers who are customers to let

them have a good time. Let them get exposed
to some restaurants! This year,
they're focusing on Brooklyn, which is
great.
AM: So great.
MG: So we're two Brooklyn restaurants
right here and you know it's exposure.
You know we we've been playing in the
barbecue world for a while. We have been
doing these barbecue competitions for
awhile and this event is special. Tonight’s
event has a little bit of a party vibe and
hopefully, everybody has a good time! We
have a great space up here!
AM: So what are we eating tonight? What
are you guys serving?
MG: I'll give the terrible English version
– Birria De Res which we debated what
does Birria De Res mean. If you want to
hear where that came from –
AM: I would love to.
MG: So I was like, what does Birria De Res
mean and he’s like beef. So I said, what
the De Res part? And he was like beef. So,
you gotta take it out of context. So how
long do you roast the beef on the bone
for?
CHEF CC: Ok so let me just explain a little
about how we do it in the restaurant. So at
the restaurant, basically we serve it with
some consume and some marrow bones.
Here, we serve it with some onions and
cilantro. I braise the beef for 4-5 hours, I
cover it and do not open it and you leave
the whole piece of meat inside and that's
the way how we cook it.
MG: I’m still trying to understand.
CHEF CC: Well basically Birria, you can do
it with different meats. You can do it with
lamb, or any kind. So the Res is the type
of meat and that’s what we say in Spanish.
So Birria is the Res and the Res is beef.
That's what we're serving tonight with
the 3 different sauces.
AM: Yum!
CHEF CC: We have avocado, which this
one is mild. Medium is pumpkin and
Chile de Arlo which is smooth and spicy!
MG: We did this event last year and
throughout the whole event I was going,
Pumpkin, but it's not seasonal. So
we actually do it all year round.
AM: When we come to the restaurant,
what are 3 dishes that we should eat and
both of you need to share your picks!
MG: You give two and I'll give one.
AM: Okay!
MG: Because you're the chef and as I
said, I’m the pretty face!
CHEF CC: Number one.
AM: Okay.
CHEF CC: Number one, do you want to
start with an appetizers? If you want to
start with an appetizer, we have a great
Guacamole Tropicale. Why is it Guacamole
Tropical? It’s because we we garnish
with some mango, grilled pineapple,
and pumpkin seeds.
For an entrée, I have a bunch of dishes
but try the Birria Tacos it’s just special.
It has that flavor with that Romero and
the tacos that way that we do it with
the tortillas, you need to try that. That's
number two. My other entree try the
Fajita! The Fajita has that smell and that
flavor. When you bring it to the dining
room with that smell and you have the
aroma with the herbs.
MG: It's great. Our restaurant is so small
when you sell one, people just keep purchasing
it!
CHEF CC: We do shrimp, steak, and chicken.
Now the new one we have is a fajita and

is a surf and turf we do it with lobster and
steak for 2.
MG: My favorite is actually the least expensive
Taco on the menu which is a popular
thing to say. Well you know what it is?
CHEF CC: Yes, the Chicken Tinga!
MG: No!
CHEF CC: Which one?
MG: Taco al Pastor!
AM: Yes! I love Taco al Pastor!
MG: You know why? Because what he
does to make these tacos, you should explain
the culinary side of it.
CHEF CC: So the Tacos al Pastor, I started
doing a little bit and you know, my
daughter, she really knows, she's 16 years
old. She really knows about these tacos
because she travels to Mexico a lot and
she really knows about good Taco al Pastor.
Every restaurant we go to - she only
smells it and says, “I don't like the stock,
this is not the original,” but somehow I
did it with my tacos at Tiny’s.
You know the way that we have the color,
how we cook the meat! It's a killer and she
loves it!
MG: It's fun. Actually you know so we've
been doing this a while and, you know,
this restaurant compared to most - the
food's just good and there's no pomp and
circumstance to it. We've all done fine dining.
This is all about the food and it's, you
know, like for me it's just very refreshing.
We had Strip House and I remember when
I was doing side carving chickens table.
Like, enough of that! This is coming into
eat and to enjoy yourself. Hopefully you
have 5 drinks and you're not driving and
you go home. That's the nice thing about
being a New Yorker and being by the Barclay
Center.
Just enjoy yourself and it's not expensive.
Mexican food is very competitive
in New York. It just is and the market
won't take very expensive. It's all very
reasonably priced and it's just good
food, enjoy it and get a little on your
shirt and then go home. It’s very different
than what we did before and I
think that it’s very good to have fine
dining. In that world, you care how
many inches the fork or the knife is
from the table. Like we're not driving
ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the
work in the kitchen and I think that we
have the easy job in the front of the
house because we just have to serve
it. It takes four minutes to serve and it
takes five hours to make it.
MG: It's fun. Actually you know so
we've been doing this a while and, you
know, this restaurant compared to
most - the food's just good and there's
no pomp and circumstance to it. We've
all done fine dining. This is all about the
food and it's, you know, like for me it's
just very refreshing.
We had Strip House and I remember
when I was doing side carving chickens
table. Like, enough of that! This is
coming into eat and to enjoy yourself.
Hopefully you have 5 drinks and you're
not driving and you go home. That's
the nice thing about being a New Yorker
and being by the Barclays Center.
Just enjoy yourself and it's not expensive.
Mexican food is very competitive
in New York. It just is and the market
won't take very expensive. It's all very
reasonably priced and it's just good
food, enjoy it and get a little on your
shirt and then go home. It’s very different
than what we did before and I
think that it’s very good to have fine
dining. In that world, you care how
many inches the fork or the knife is
from the table. Like we're not driving

ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in
the kitchen and I think that we have the
easy job in the front of the house because
we just have to serve it. It takes four minutes
to serve and it takes five hours to
make it.
Look, t's fun. I don't think anybody really
loves the way that I think of Tiny’s in my
mind, but I think it's like a bar and everybody
should walk and be like, oh my God,
the food's good. It’s kind of under the radar.
People are coming in for the games
and we're packed for every event.
AM: Yeah, being by Barclays is such a great
location.
MG: We only have like 10 tables.
AM: Wow.
MG: 18 bar stools and they're coming in. It
just kind of blows you away. This is a very
understated route, you know. It’s about
the food. We're not all dressed up. We're
doing what we like to do.
Being at the Barclays Center, and I’m
sure a lot of places have this, but if Justin
Timberlake is performing, we have that
crowd, when the Liberty is playing we get
that crowd and we have such a diversity
of people that come to our restaurant
and of course being on Flatbush Avenue
is diverse by its nature!
You know, price - not everybody can afford
to go out and spend on the million
dollars. We've been in those restaurants
where you're our average check, you
know, is $125 per person. That's not everywhere
and not everybody can afford to
do that.
For some people and it's in New York,
money is no object. That's not my customer
on Flatbush Avenue. My customer may
be going to the Nets. So I gotta make sure
that we're providing a value, you know,
you got to go in there and say that was
worth it or else.
PF: How much is the surf and turf?
MG: That’s the most expensive item
on the menu and it’s like $42,
CHEF CC: It’s for 2 people!
AM: Oh okay!
MG: We give you half a two pounds
lobster. I know because I just bought
them. A 2-lb lobster is $26 so that’s $13,
a pound.
How big is the steak that is on there?
CHEF CC: 8oz. We serve it with a side
of rice and tortillas.
MG: So that's probably one of our higher
food cost items. So the tacos, I like
the pork – the Tacos al Pastor is $13 on
the menu!
@tinyscantina
@cenobiocanalizo
PHOTOGRAPHY CREDITS | Paul Farkas

We love when we hit the Fall and one of
the reasons in addition to football and the
start of basketball season is that there are
so many activities that take place and it always
gets us thinking about a proper Fall
Staycation! Since we covered the Food Network
NYC Wine Food Festival presented by
Invesco QQQ as well as New York Comic
Con, we partnered with The Marmara Park
Avenue hotel to stay for a few nights!
In addition to being blown away by our
epic 2 level suite, we loved that we were in
the thick of Midtown East and were able
to navigate everywhere we needed to go
while being able to relax in style and to
enjoy premium luxurious amenities. We
wanted to share more about this hotel and
took a few moments with Mina Isa, Executive
Assistant to the COO of this property
to find out more about the portfolio of hotels
by The Marmara and to delve into why
this hotel will definitely be on our list for a
future visit and should be for you whether
you're planning a staycation, a night out, a
vacation, or organizing a business meeting
for your company!
We stayed in room 1801 and loved not only
the views of the Empire State Building as
well as the Chrysler Building, but also having
2 floors, as well as the stunning space
which we enjoyed relaxing in. Can you tell
us what room we stayed in in terms of the
above categories and provide more details
about this?
ATHLEISURE MAG: Can you tell us a bit
about The Marmara as a hotel group as you
have locations around the world. What is
the ethos of the properties that you have?
MINA ISA: The Marmara Group besides,
The Marmara Park Avenue, owns three
full service hotels in Istanbul along with a
historical venue on the Bosphorus, Esma
Sultan, one high end luxury resort in Bodrum
and another five star hotel in Antalya.
Marmara group operates each of its
hotels with a unique signature under a
core experience concept. Each property
maintains its individual identity while incorporating
the Marmara standard of ex-
cellence and service within a comfortable
welcoming environment invoking
a home like atmosphere. While most
of the hotels competes with third parties
owners and managed by branded
management companies, The Marmara
prides itself on providing a superior
level of service with the pride of a true
owner operator.
AM: We had the pleasure of attending
your Derby party earlier this year and
we enjoyed staying in your suite during
the Food Network NYC Wine Food Festival.
When did The Marmara Park Avenue
hotel open?
MI: The soft opening was in August
2016 . It took us quite some time to settle
in so we consider 2017 our first year.
AM: Tell us about the design of this boutique
hotel. The lobby is upscale and
yet has cozy elements with pieces that
are included that have an intimate vibe
as well. We'd love to know about the
thoughts behind the design as well as
about the designer, Joe Ginsberg.
MI: The Marmara Park Avenue, a 128-key
artisanal boutique hotel in the heart of
Manhattan, is one of the most recent
projects by designer Joe Ginsberg. All
of the distinct architectural components
and sculptural focal points in the
Marmara Park Avenue hotel amass influences
and techniques from the past,
reimagined in a contemporary style,
combining historic details with chic elegance.
The lobby’s artisanal features
are handcrafted and fabricated by the
designer and his team.
EXTERIOR
The facade of The Marmara Park Avenue
is clad in black riveted iron creating
an industrial, yet elegant entrance
in contrast to the illustrious brighter
lobby.
ENTRANCE

The main lobby is accessed through a jewel-box
atrium, consisting of a blackened
steel frame featuring 700 panes of prismatic,
faceted glass and a paved walkway,
the concept of bringing the outside in.
This conservatory serves as an intimate
and tranquil oasis, bringing the outdoors
inside. The atrium is lit by a cast-bronze
and hand blown glass pendant light, its
design mimicking the atrium. A hand
forged bronze diamond patterned door,
consisting of 750 individual panels opens
into the lobby.
CONCIERGE
Upon arrival, the hotel guests are greeted
at a monolithic pair of sculptural, cast
limestone concierge desks, each weighing
900lbs. The custom bronze detail of
the single leg evokes a pirates “peg” leg.
The seamless concrete floor is punctuated
by an inlaid brass motive pattern throughout
the lobby, the original design inspired
by Kings and Queens.
MAIN LOBBY
A curvaceous, mirrored, stainless steel
column fireplace takes center stage separating
the lounge from the bar. This massive
“glam” sculpture is supported by
the demure nature of its surrounds. The
suspended abacus is designed for interaction,
its’ tactile bird shaped beads invite
you to spin and play. Other carved woodland
creatures beside the fireplace bring a
playful sense of nature and whimsy to the
space. All were hand carved and dipped
in concrete and buried in the woods for
6 months, giving them life to take flight.
Seven applications of seamless Carrera
marble and limestone, burnished to a high
gloss, cover the walls. A limestone relief
wall clock sports custom bronze hands.
The basket weave patterned, lime-etched
reclaimed wood ceiling adds a warm, rustic
tone in contrast to the cool, polished
nature of the lobby.
LIBRARY
The rich walnut bookshelves in the library
offer a grand sense of “Totem” while
reading in this quiet space and relaxing
at the monolithic fireplace. Guests can
contemplate the relief pattern on the
large fireplace wall, which reinterprets
the story of extraterrestrial travel in a
contemporary way. A diminutive, handcarved
owl watches over you from its
prudent perch.
LOBBY FURNISHINGS
Gem-toned accents and rich textures
add tactile contrast against a neutral
palette in the lobby. Neoclassical
inspired sofas line the front wall in
a refined yet relaxed aesthetic. The
hand-beaded linen drapes feature a
custom embroidered bird pattern border.
The lush and inviting embroidered
quilted banquette in the bar area is upholstered
in a quilted leather, inspired
by the Matador’ Bullfighter costume.
A lit stone water feature functions as
a central accent table, reiterating the
tranquil natural essence of the grand
lobby. Original artwork, Don’t Forget
Your Umbrella, by Joe Ginsberg is featured
in the lobby.
The seamless cast glass side tables,
wooden ottomans, low benches, metal
barstools and coffee table were all custom
designed and handmade by the
designer and his team. The prismatic
kaleidoscope glass pattern on the twotiered
oval coffee table creates a conversation
piece. The barstool design
refers back to a traditional era in New
York hospitality, while the glass side tables
add a contemporary feel.
WINE BAR
Glass vessels were hand-blown as homage
to the Marmara Vineyard conveying
Mediterranean charm. The illuminated
silver glass walls at the wine bar
reflect light in contrast to the dark walnut
used in the bar. The custom brass
ribbon pendant over the bar spans 10
feet and suspends as an architectural
halo over the bar.

The hallways on the ground level features
monochromatic lacquer panels, concealed
storage, and custom brass sliding doors
with bronze hued glass. Four distinctive
jewel toned glass public restrooms are
concealed behind lacquered panels. Antique
mirrored ceilings create height and
illusion throughout the corridors, elevator
foyer and business center.
ELEVATORS AND CORIDOR
The acid-etched, blackened steel plaid
panels of the elevator interiors are Burberry
inspired. The wood veneer corridor
panels are a contemporary nod to the
Chrysler Building. The custom corridor
carpet is an abstract rendition of the city
streets. Dark and elegant corridors are
lit by custom, hand-blown, glass pendant
lights and laser cut steel room numbers
identify rooms and suites.
GUEST SUITE LIVING ROOMS
Custom details are the focal points in the
guestrooms. A photograph by Joe Ginsberg
of the Third Avenue Bridge, restored
in the past by the Marmara group owners,
was used to create an intricate Mylar
wall covering graphic in the guestroom
entry foyers. Selected works from Joe
Ginsberg’s fine art collection are featured
in the suites. All rooms include custom,
hand tufted rugs, inspired by original Joe
Ginsberg watercolors.
GUEST SUITE BEDROOM
Joe Ginsberg’s classic style offers the creative
atmosphere that hotel guests seek.
The beds were designed exclusively for
the hotel, with an upholstered base, velvet
drawer inserts and attached custom
side lamps. On the floor, a lattice wall-towall
carpet complements the artisanal
furnishings designed for the bedrooms.
GUEST SUITE BATHROOM
The marble details in the guest bathrooms
make a floor to ceiling statement with the
deco inspired geometric chevron pattern
and the marble and polished stainless
steel vanities. High-end fixtures were
specified in a polished nickel finish. Open
linen closets in dark wood with antique
mirror backing add refined style while
providing additional storage.
LUXURY PENTHOUSE
A luxurious palette of grays and neutrals
bring understated elegance into
the penthouse quarters with modern
furnishings, traditional accents and contemporary
fine art.
Expansive glass and Scavolini kitchens,
uniquely designed stone baths, travertine
floors in living rooms and terraces
with sweeping city views make the
penthouses at The Marmara Park Avenue
the place to be.
AM: Tell us about the Tuti Lounge and Bar
as we know it serves Breakfast, Lunch,
and Dinner.
MI: The main food and beverage outlets
in all the other Marmara Hotels’ are
called “Tuti” so we also use that cute
name for ours.
AM: We enjoyed attending your Derby
party earlier this year which was held at
the Balcon Rooftop Bar. Tell us about this
space and what are 3 Fall oriented cocktails
that you suggest that we should enjoy
while there?
MI: The rooftop is closed for the season
– will reopen in May.
3 cocktails that you cold enjoy during
the season: Paloma, Lola and Misunderstood
AM: One of the best parts about staying
at a hotel is to enjoy the amenities that
are available and your wellness portfolio
is one worth noting. Tell us about the
pool, your Turkish Hammam, and the
gym!
MI: GYM

The gym is accessible with your room key
24 hours.
POOL
Size of saltwater pool – W10.66 x L45 x
Deep 4feet
AM: For those looking for spa treatments,
what do you offer and can they be in-room?
MI: Yes, we offer in-room massage service
with charge of $20.
SPA MENU
Experience varieties such as Deep Tissue-,
Sports, Swedish or Prenatal massage and
receive the pampering you truly deserve.
In-Room service is available when suitable.
• Deep Tissue Massage (60 minutes & 90
minutes)
• Aromatherapy Massage (60 minutes &
90 minutes)
• Traditional Hammam Ritual (45 minutes)
• Classic Swedish Massage (90 minutes)
• Prenatal Massage (60 minutes & 90 minutes)
• Sports Massage (60 minutes & 90 minutes)
AM: Tell us about your membership option.
I assume that this is something that
those who are visiting (but not staying at
the hotel can do) or those who live in the
city can use?
MI: MEMBERSHIP
Members of the Wellness Center at The
Marmara Park Avenue have access to our
indoor pool and other fitness facilities.
Currently we offer a daily pass or a monthly
membership.
DAY PASS $80
• Indoor pool daily between 7am - 9pm
• Use of the gym, experience shower
• Access to Turkish Hammam
• 10% discount on Tuti Lounge & Bar
MONTHLY MEMBERSHIP $275
• Indoor pool every day between 7am -
9pm
• Use of the gym, experience shower
• Access to Turkish Hammam
• Bringing a guest to the Wellness once
a month
• 20% discount on Tuti Lounge & Bar
AM: Tell us about the hotel rooms that
you have for guests who are staying on
property as you have Rooms, Suites, Residences,
and the Penthouse.
MI: During the programming of the
building we wanted to keep the original
layouts as much as possible thus many
different sizes and different layout units.
There are 3 Penthouses (the main entrance
to them being on 18th floor) Each
one has been decorated differently than
each other and the rest of the other
units.
Rooms & Suites are for short term stays
with standard hotel room amenities
such as minibar or kitchenette.
Residences are for stays for more than
30 days, they come with full kitchenssome
even has kitchen islands and in
room washer and dryer – like home
away from home.
AM: Can you provide the options within
the Residences and what kind of guests
does this appeal to?
MI: The residences that we offer are
the Junior Residence, Classic Residence,
Deluxe Residence, Premium Residence,
& Two Bedroom Residence. This mainly
appeals to guests that need an accommodation
for a few months as they are
either, an intern in New York, visiting
for medical reasons, their house is under
construction/renovation, or if they
are actors/actresses they would need
a longterm accommodation until their
show is doen shooting.
AM: What room amenities do you pro-

vide?
MI: AMENITIES
We have pillow top mattresses with 400
thread count and hypoallergenic bedding.
Our suites with fully equipped kitchens
have Fisher & Paykel appliances. Studio
Suites have Wet Bars. Extended Stay accommodations
have a washer/dryer. ADA
Rooms are equipped with roll in showers
with grab bars and tub seats. There are
mobility-accessible doors with at least
32 inches of clear door width. Televisions
have closed captioning for the hearing impaired.
There are bathrobes in each room.
Kid friendly suites are also available. iPads
are in each room as well as desks with an
electrical outlet. Individual Climate Control
is also available. You'll find an iron and
ironing board. All suites are non-smoking.
Turn Down Service is available upon
request and we are pet friendly. We have
120 AC, a cocktail lounge with light fare, a
24-hour front desk along with 24-hour security.
There are banquet facilities, bell
staff/porter, bilingual staff, and boarding
pass print-outs available. You can enjoy
a buffet breakfast, carryout breakfast,
we have a business service area, child
programs, children are welcome, complimentary
newspaper in lobby, conference
facilities, direct dial telephones, connecting
rooms, communal bar area, and a concierge
desk. We have a doctor on call, dry
cleaning, a gym to exercise in, express
check-in/express check-out, a family plan,
elevators, we are fire safety compliant as
well. You have access to free high speed
internet, grocery shopping sevices that
are available and full service housekeeping
that is daily and weekly.
You can also enjoy hair dryers, handicap
rooms, heated pools, indoor pools, laundry/valet
service, lobby coffee service,
massage services, kitchenettes, pet amenities
are also availables, there are even
pet-sitting services.
For our residences and lease guests - the
residences are all fully furnished apartments,
that provide full kitchens and
washer & dryers. Aside from that, we
offer 24/7 staff, once a week housekeeping,
and room service from 7:00
AM – 11:30 PM. Access to the Wellness
Center, featuring a subterranean pool,
authentic Turkish Hammam, and 24/7
fitness center. 2 complimentary bottles
of water, In-room Nespresso coffee and
tea selection, Bathrobes and slippers,
Enhanced Wi-Fi access for all your devices,
Smart TV connectivity, In-room iPad,
with access to nearly every amenity the
room, hotel, and neighborhood can offer.
AM: For meeting spaces at this property,
what can you tell us about this for those
that may be looking to book a sales meeting,
product/brand launch, or a party?
MI: In regards to meetings spaces, we
offer two spaces referred to The Nook,
& Lexington. Each of the spaces provide
a distinct feel and functionality.
The Nook can accommodate up to 8-10
guests, whereas Lexington can accommodate
up to 25-28 guests (depending
on the seating). We are able to provide
a breakfast buffet, lunch buffet, coffee/
snack break, or even a dinner buffet.
We also have an audio-visual packaging
where our on-site IT manager and
team is available to assist with any presentation
set-up required for the next
meeting or event. Capabilities include
microphones, video recording, built in
monitors, speakers, and PowerPoint
Presentations. For meetings we have a
total of 926 square feet of space to accommodate
a request. We have hosted
multiple meetings in our spaces when it
comes to corporate private meetings,
tradeshows, and delegations during
UNGA. In regards to events, we are able
to host private events in our Balcon
Rooftop (open seasonally), and our Tuti
Bar & Lounge. These spaces are mainly
used for cocktail reception style parties
where we provide an open bar package,
with passed hors d'oeuvres.Our premium
liquor & cocktails from our bartenders
with passed hors d'oeuvres from our
world class chef will set the scene for

your event. Our staff is dedicated to the
guest’s total comfort and convenience.
We provide 1,000 square feet per event
space. We have hosted multiple engagement
parties, tradeshows, and private
corporate events in our event spaces.
AM: We love how accessible this hotel is
as you can comfortable walk to Midtown,
the 6 train is nearby to make it easy to go
uptown and downtown. What can you
tell us about this neighborhood?
MI: You can see everything close by on
our site at Explore New York City.
AM: What are 3 things that you suggest
that guests who are visiting out of town
on vacation can do that are near the hotel?
MI: I recommend our guests explore our
website, where they can discover more
about our offerings and even check out
a map of New York -atNeighborhoods To
Explore and Best Things To Do.
AM: For those that are here on business,
what are 3 things that they can enjoy?
MI: The first thing they can definitely enjoy
is our complimentary Apple computers
available in our Lobby Lounge. They
also can enjoy our high speed WiFi and can
provide a complimentary usage of one of
our meeting spaces. Lastly, after a long
day of conducting business, step inside to
our Turkish Hammam and fully immerse in
the relaxing heated marble room.
AM: For those who are here for a staycation,
what are 3 things that you suggest
that can be enjoyed in the neighborhood?
Our blog articles are a great resource for
those looking to explore and learn about
New York and its neighborhoods, including
dining, parks, museums, and more at
Quick Trips and Free Things to Do.
AM: Thinking ahead to the Holiday season,
are there any special events that are
coming up that we should know about?
MI: We do special offers during the holiday
season.
Autumn in the City invites you to experience
the stunning fall foliage of New
York City with our Fall Getaway Package.
Enjoy discounts of up to 30% off your
stay—save 20% for three nights, 25% for
four nights, and 30% for five or more
nights. Relax with a late checkout at 1:00
PM and consider a suite upgrade for an
additional 10% off. Book now through
November 15, 2024, for stays until February
28, 2025.
Romance in the City is the perfect package
for couples looking to reconnect
in the heart of New York. Indulge in a
spacious one-bedroom suite with stunning
city views and choose between a
daily continental breakfast or a relaxing
30-minute Turkish hamam experience.
Arrive to a complimentary bottle
of champagne and chocolate-covered
strawberries, and enjoy the luxury of a
late checkout at 1:00 PM. Book your romantic
getaway today and create unforgettable
memories.
Celebrate New Year's Eve with A Night
to Remember, our exclusive package featuring
luxurious accommodations with
guaranteed views of the Empire State
Building. Enjoy festive amenities, including
a selection of Christmas cookies
and a bottle of champagne, along with
a beautifully decorated in-room Christmas
tree. Book by Decem ber 1, 2024, for
stays between December 15, 2024, and
January 2, 2025, as availability is limited.
Escape the everyday with our Weekend
Retreat package, offering a luxurious
two-night stay at The Marmara Park Avenue.
Enjoy complimentary parking for
stays that include Sunday, makign it the
perfect opportunity to unwind and relax.
Available every weekend in November,
this getaway is calling your name!
@marmaranyc
PHOTOS COURTESY | The Marmara Park

This month, Athleisure Mag also hit New
York Comic Con which took place Oct 17th
- 20th. We enjoyed navigating the booths
and experiences at the Javits Center, hearing
about new series and movies that we
can't wait to attend those press junkets
that will begin over the next few months!
In addition to navigating the show floor,
costumes, and large exhibits, we also sat
in on a panel of Apple TV+'s Shrinking.
To hear the cast share that the show has
been greenlit for a 3rd season, to share a
few minutes from an upcoming episode,
and to just listen to them chat about this
incredible show was a lot fun to listen to.
Other panels of interest included HBO's The
Penguin, HBO's Dune Prophecy, STARZ's
Outlander, and Prime Video's Cross. It was
just as much fun to watch enthusiasts of
the shows as they listened to the cast share
their experiences and thoughts, how they
truly enjoy being able to get to know more
about these programs and to meet those
that are involved.
We're defintiely looking forward to next
year as it's a great opportunity to enjoy
programs that have an avid and engaged
fan base as well as to check in with some
of the best prestige TV shows! For those
planning ahead, mark your calendars for
Oct 9-12th in 2025!
@newyorkcomiccon
PHOTOGRAPHY CREDITS | PG 186 + 190
Kimmie Smith | PG 188 The Penguin Panel
+ PG 192 Outlander Panel Craig Barritt/
Getty Images for ReedPop |

It's always fun when we attend events as
we get the chance to see people and brands
that we're aware of as well as those that
are new to us! It's even better when you
meet someone and do a quick IG search
and realize that they're a badass! That's
what we found out during Bar Convent
Brooklyn at one of the events we attended
when we met Bartender and founder of
Tokyo Confidential, Holly Graham! She participated
in a challenge where we enjoyed
sampling her cocktails and we learned
that her bar is in Tokyo! Fast forward to a
few weeks ago and we reconnected. We
wanted to know more about her mixology
background, why she created Tokyo Confidential,
and what we can expect when we
want to have a great night out!
ATHLEISURE MAG: We had the pleasure
to watch you rock it during Bar Convent
Brooklyn in the battle of gin and bourbon
at Hawksmoor which is how we became
aware of Tokyo Confidential! Tell us
about the founders of Tokyo Confidential
and about their background, where they
trained etc prior to coming to Tokyo Confidential.
HOLLY GRAHAM: Glad you were able to
make it down for that event - definitely a
fun one! Before Tokyo Confidential, which
is my first bar concept, I had worked in
all different facets of the industry. I’ve
worked in hospitality on and off throughout
my life, starting off running plates in
a London greasy spoon aged 13 and bartending
while at university. I started really
getting into the spirits and cocktail world
when I took the role of Food and Drink
Editor at Time Out Hong Kong. As I discovered
more about the industry through my
writing, I realized how much more I could
learn by stepping behind the bar and
started working at The Old Man Hong
Kong which took the number one spot on
Asia’s 50 Best Bars 2019. I then went on to
serve as Managing Editor of DRINK Magazine,
Asia's leading bar industry platform,
and wrote a book called Cocktails of Asia,
which shares the recipes, stories and history
behind the cocktails, bars and people
that define the region.
I’ve always prided myself on being a
well-rounded cocktail and spirits expert,
and currently sit on the Spirited Awards
committee for Tales of the Cocktail,
and previously served on Tales’ education
committee for four years, as well
as judging several renowned spirit and
cocktail competitions.
AM: What led to the creation of Tokyo
Confidential and when did it open?
HG: While I was still living in Hong Kong,
I was approached by my now business
partner about the possibility of opening
a bar in Tokyo and I jumped at the opportunity.
I was raised on classic Godzilla
movies and have travelled to Japan a
fair bit over the last decade, so I’ve really
fallen in love with the country and
was excited for the opportunity to really
immerse myself in the scene here. We
officially opened in October 2023.
AM: What is the meaning behind the
name?
HG: The name was mostly inspired by
Tokyo Tower, the iconic landmark on
full display from the bar’s balcony and
rooftop space, which has served as a
beacon of communication for the city.
It just came to me in a eureka moment
and stuck. We were discussing the idea
of wanting to be unlike the quieter style
of Japanese cocktail bar and wanting
to lean into a more hedonistic, convivial
space. This evoked the idea of people
being their true selves when they’re in
our bar and a “what happens at Tokyo
Confidential stays at Tokyo Confidential”
atmosphere, so the name just felt
fitting. We wanted to offer somewhere
people could feel safe and comfortable
to connect and communicate with old
friends, new friends and our team. Our
tagline is pull up, fess up, a nod to the
idea that guests can share their secrets
and let loose without worries about the
outside world.
AM: You have been recognized as well
as won awards! What are you the most

proud of?
HG: Every single award we have won and
will potentially win is equally important.
I’m proud of all of them because they’re
a testament to the team’s hard work and
dedication to hospitality. Sometimes it’s
really hard to see the wood from the trees
when you’re in the thick of it, and these
moments are beacons that light the way,
especially in darker times when you question
if it’s worth it.
AM: What is the ambiance of Tokyo Confidential?
HG: As mentioned before, “what happens
at Tokyo Confidential stays at Tokyo Confidential”
is what we’re going for. We’re a
bit louder and rowdier than your average
cocktail bar in Tokyo, but we still keep the
vibes immaculate while having fun. We’ve
always strived to create the atmosphere
of a house party – that intimate but casual
feeling with a very eclectic playlist.
Most importantly, we’re friendly and welcoming
to all people from all walks of life.
Come as you are.
AM: Tell us about the space as it seems
cozy and you have an amazing view and
outdoor space as well!
HG: I always say that Tokyo Confidential
would have been exactly the same whether
it was in a basement or without our
view. This isn’t to do our view a disservice,
but it isn’t what we’re hinging our bets on.
My business partner had already found
the space and we’re very grateful that we
have this bonus bolt of commanding orange
and white which is without a doubt
the most iconic structure in Tokyo, but
the interior would’ve worked anywhere,
and that’s what’s important. We often
call ourselves a “house of high contrast”
- the aesthetics of our interior space are
traditionally Japanese with sleek wood,
punctuated with pops of colour and character
through art and other trinkets such
as my personal lucky cat collection. Our
most striking feature is our reverse horseshoe
shaped bar top, which invites com-
munication by having no barriers and
allowing guests to sit either side and
alongside each other, while remaining
eye level with the bar station, allowing
them to watch the bartenders at work.
We wanted to remove that feeling of
a barrier between staff and the guests
and this shape allows that, channelling
energy to the main bar station. The bar
is also cut from 300 year old reclaimed
Tori gate wood, which just gives the
space a warm energy, contrasted with
downright silly shit, like our custom
made giant Godzilla drink dispenser.
AM: We love Tokyo and have had a few
fun nights out there - what district is it
in?
HG: TC is in Azabujuban, and the Azabu
neighbourhood itself has some fantastic
spots like Bar Qwang, Ferri’s and El
Fujiyama, and very close to Roppongi
which is popular for a night out. It’s a
good mix of residential and commercial
with shops, restaurants and bars.
AM: If we were coming over with friends,
what are 3 cocktails that you suggest?
HG: Sayonara Mr Spalding – a spicy
strawberry boulevardier served out of
a 3D printed baseball for the taste and
theatre of the presentation. The Glizztini
is another sure-fire win for presentation
and amazing taste – we actually made a
Martini taste like a hotdog and I may be
biassed but it’s VERY good. The Katsuo
Isono is a must for its refreshing profile
and a blend of some great Japanese ingredients.
AM: Can you tell us about your sake and
beer selections?
HG: Beer isn’t a big focus of ours, however
my head bartender Waka and I are
currently working with a brewery to
create our own sake blend and will be
installing sake dispensers with custom
sake cups in the venue later in the year.
We’re also selecting a few other sakes
from the brewery so will definitely be

expanding our collection.
AM: In terms of pairing a drink with a
few bites, what are 3 dishes that you suggest
that we can share?
HG: Well we serve hotdogs and have
a hot dog inspired Martini dubbed the
Glizztini so that’s a match made in heaven.
Also our addictive popcorn pairs
perfectly with our other food inspired
cocktail Karagarita – a fried chicken flavoured
Margarita twist.
AM: As the holiday season will be upon
us, are there any events that we should
know about - especially NYE?
HG: We’ll be throwing our first Halloween
party “Dead Disco” on 31st October
with disco tunes and Waka’s tattoo artist
friend painting faces for the occasion.
On November 14th we’ll be celebrating
our one year anniversary with our dear
friend Lorenzo Antinori of Bar Leone,
who recently smashed records by being
the first ever bar in the history of 50 Best
Bars to debut at number one, where
they took the top spot on Asia’s 50 Best
Bars 2024. We’ll be doing a full takeover
with Leone food, tunes, vibes…everything.
As for NYE, last year we’d only
been open just under 3 months so kept
it casual; house party vibes, pulled the
chairs out, free flow in solo cups and disco
tunes (again, we love a bit of disco for
special events!) so will probably keep it
casual and come as you are!
@hollygrahamdrinks
@tokyoconfidentialbar
PHOTOGRAPHY CREDITS | Tokyo Confidential

ATHLEISURE LIST: Longboat Key, Florida
THE ST REGIS LONGBOAT
KEY RESORT
There's nothing like taking a much
needed vacation in the Fall! The St. Regis
Longboat Key Resort is a stunning
gem on Florida's Gulf Coast. The best
part about a vacation is decadence
and relaxation which is offered here
with the brand's first-ever Pool Butler
which is a personalized service that
has a dedicated person who dives in
and out of the pool to ensure you have
everything that you need! The property
sits on 18 acres of pristine white
sand beachfront and has access to
800 feet of private beach! You'll want
to spend time at The Pools which has
a number of swimming pools, luxury
loungers, and personal cabanas which
allow you to have tranquility as well
as privacy. You can also enjoy their ja-
cuzzi, a Winding River and in the
adult-only section, the Serenity Pool is
a relaxing retreat with a cascading waterfall.
Their secluded Grotto is an oasis complete
with jacuzzi jets and personalized
champagne service at the touch of a
button. Guests can swim and interact
with marine live at the Under the Sea
Lagoon which is a 500,000 gallon habitat
that has stingrays, local reef fish,
and 2 Aldabra tortoises. You can learn
even more with the property's resident
marine biologists.
Throughout the property, luxury
French designer brand, Vilebrequin
not only has a boutique on property,
AthleisureMag.com - 212 - Issue #106 | Oct 2024

which opened this fall - they have created
an immersive outdoor experince
with their branded cabanas, beach
games, and more!
This property has 168 guest rooms and
26 suites that have stunning ocean
views, luxurious rainfall showers, freestanding
bathtubs, and spacious walkin
closets!
The Presidential Suite is 3,431 sqft that
boasts a private terrace with a panoramic
view of the Gulf of Mexico.
Staying in this suite gives you access
to the St. Regis Butler Service.
Guests can enjoy a vibrant culinary experience
with 7 distinct dining venues!
We love a spa moment and the St. Regis
Spa is a 20,000 sqft beach front retreat.
There are 14 treatment rooms
and a hydrothermal area. There is a
Finnish sauns and in partnership with
La Mer, the spa offers guests the ultimate
package with the Genaissance de
Issue #106 | Oct 2024
La Mer Facial —a luxurious 90-minute
treatment that targets all visible signs
of aging through expert massage and
stimulating drainage techniques, for
skin that looks smoother, plumper,
more radiant, and energized. The spa
features a one-of-a-kind outdoor vitality
pool with six specialized hydrotherapy
pods overlooking the Gulf of
Mexico.
THE ST. REGIS LONGBOAT KEY
RESORT
1601 Gulf of Mexico Dr,
Longboat Key, FL 34228
marriott.com
@stregislongboatkey
PHOTO CREDITS | The St. Regis
Longboat Key
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Cedros is a diverse group of individuals
who share a common background
of growing up abroad, with many of
them having spent significant time in
the US. This international upbringing
has shaped their unique perspective
and fostered their passion for both
food and exceptional hospitality. Fluent
in both Japanese and English, it
allows them to seamlessly connect
with a wide range of guests. United by
a shared dedication to delivering the
highest level of service, they strive to
create memorable dining experiences
that reflect their commitment to quality
and care.
Their journey back to Tokyo after
growing up in San Francisco was driven
by a desire to reconnect with their
roots and to immerse themselves in
the food culture of Japan. Beyond the
ingredients and techniques, the dedication
and passion that people have in
ATHLEISURE LIST: Tokyo, Japan
CEDROS
Tokyo, felt like the perfect place for
them to grow, evolve, and challenge
themselves in the ever-evolving culinary
landscape. It’s here that they
found a new home, and a community
that shares their love for exceptional
cuisine and service.
Cedros has a Californian vibe, where
vintage skateboards and custom décor
create a unique atmosphere. A
standout feature is a stunning tuna
sculpture, meticulously crafted from
metal scraps by a local Japanese artist,
adding a touch of artistry to the
room. The walls, painted in soothing
seafoam green, are complemented
by exposed brick and carefully placed
tiles, enhancing the maritime-inspired
theme. An eye-catching hand-painted
octopus graces one of the brick walls,
while antique maritime treasures are
thoughtfully scattered throughout
the restaurant, completing the re-
AthleisureMag.com - 214 - Issue #106 | Oct 2024

staurant, completing the relaxed
coastal feel.
They offer two distinct seasonal tasting
menus: The Petite, featuring five
expertly crafted courses, and The Signature,
showcasing seven courses for
a more immersive experience. Each
menu is thoughtfully curated to highlight
the finest fish and produce that
Japan has to offer, ensuring a fresh
and authentic culinary journey. Their
course selections evolve almost daily,
adapting to the freshest ingredients
available at the market, allowing them
to consistently serve the best of the
season with every visit.
3 cocktails we suggest are the Wasabi
Gin Tonic, Yuzu Vodka Lime Soda, and
the classic Japanese Whisky Highball.
Their cocktail program is inspired by
Japanese flavors, perfectly comple-
Issue #106 | Oct 2024
menting our cuisine. Three standout
cocktails that pair exceptionally well
with our dishes are the Wasabi Gin
Tonic, Yuzu Vodka Lime Soda, and
the classic Japanese Whisky Highball.
Each drink is thoughtfully crafted to
enhance the dining experience with
a unique blend of refreshing and bold
flavors.
CEDROS
Japan, 150-0021 Tokyo, Shibuya
City, Ebisunishi, 1 Chome−32−3
cedros.jp
@cedrostokyo
PHOTO CREDIT | Cedros
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AthleisureMag.com - 214 - Issue #106 | Oct 2024

Stay connected and follow us across our
social channels on @AthleisureMag!
Issue #106 | Oct 2024
- 215 - AthleisureMag.com

Bingely Books
BANCHAN: 60 KOREAN
AMERICAN RECIPES FOR
DELICIOUS SHAREABLE DISHES
Chronic Books
Caroline Choe
We enjoy a number of dishes and when
you're able to make them at home, you
can create your own feast! In Banchan:
60 Korean American Recipes for Delicious
Shareable Sides, we know that all of our
favorite bites will be in this book! Caroline
Choe includes recipes that include
Smoky Gochujang Chicken Salad, Hobak-
jeon (Zucchini Pancakes), and Pa
Muchim (Shaved Onion Salad).
Of course, you can never have
too much Kimchi! We can't wait
to try Kimchi Mac & Cheese or
even her Creamy Kimchi Bacon
Dip!
This book will let you know
how to make Modern Korean
dishes while learning about the
backstory about them from a
first-generation experience!
LIFE'S TOO SHORT TO
STUFF A MUSHROOM
Carnival
Prue Leith
We have enjoyed watching Prue
Leith a South African restaurateur,
TV Presenter/Broadcaster,
cookbook author, novelist and
Co-Host/Judge of The Great British
Bake Off! She knows her flavors,
can tell you about a composition
of a dish, and it's great
to see when she is taken by surprise
when the bakers on the
show put ingredients together
in an unexpected way.
In Life's Too Short to Stuff A Mushroom:
Really Good Food Without
the Fuss, she breaks down her
recipes for those new to cooking,
home cooks, and those that
are advanced. We're interested
in making her Chicory, Pear Hazelnut
and Goat's Cheese Salad;
Gunpowder Steak with Coriander
Chutney, and Herbed Salmon Par-
AthleisureMag.com - 236 - Issue #106 | Oct 2024

Known as Japan's most famous artist,
Hokisai is known as a recognized figure
of the Edo period.
This coffee table book is one that you
will want to enjoy flipping though with
the beautiful artwork! It's a conversation
piece that those who come by to
visit can also enjoy.
cels.
Without a doubt, there are a number of
items that we can make when it comes
to the change in weather that's upon us!
We'll defintiely find a number of dishes
to shake up what we make in our rotation.
HOKUSAI
Taschen
Andreas Marks
Hokusai is noted to have painted his first
picture at the age of 6 and when he dies
at the age of 89, he has his designs for
illustrated books which was published
posthumously. In Hokusai, this edition
spans that artists' creative sphases! It
even includes 1,300 designs that were
made in the final years under the name
Manji.
Issue #106 | Oct 2024
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Bingely Streaming
WOMAN OF THE HOUR
Netflix Original
Netflix
In Woman of the Hour, this Netflix movie
shares the true crime story of serial killer
of Rodney Alcala (Daniel Zovatto) who appeared
on The Dating Game in 1978 in the
midst of a killing spree that he did across
the country! We're introduced to those
who were his victims, those related to vic-
tims and a potential victim, Cheryl
Bradshaw (Anna Kendrick who
also directs this true story). We
meet Cheryl, a strugglinhg actress
whose agent suggests that
she appears on the show so that
she could potentially book jobs.
As she interacts with her 3 possible
suitors, we realize through
flashbacks that Rodney has already
murdered 5 people prior to
taping the show. Even one of the
fellow contestants realizes that
something is off by him and when
he realizes that she selects the serial
killer for a potential date, he
lets her know that she needs to
be careful!
This movie depicts Rodney's life
and what happened to him prior
to the show and after.
LA MÁQUINA
Hulu Original
Hulu
We've enjoyed watching Hulu's
La Máquina which follows a noted
boxer, Esteban (Gael Garcia
Bernal) who is towards the end
of a phenomenal boxing career;
however, time has started to take
its toll on him as he continues to
fight. Although he is looking to
retire and to do the next phase
of his life, his friend and manager,
Andy (Diego Luna) always finds
ways to keep him fighting and to
secure his title.
He realizes that just when he is
looking to end his career on a high
note, there are a lot of entanglements
involved in the last fight as
AthleisureMag.com - 238 - Issue #106 | Oct 2024

well as an underworld that makes
him see everything that he has done,
accomplished, and been involved
within in a new light!
While he figures that out, he also
sees the possibilities of another life
that could include a new love, a new
focus on his health and whatever
comes next.
CANDYMAN: THE TRUE
STORY BEHIND THE
BATHROOM MIRROR
MURDER
CBS News
Spotify
Growing up, there was a horror movie
called Candyman that focused on
murders that took place in a public
housing development based on urban
folklore and legends.
In Candyman: The True Story Behind
the Bathroom Mirror Murder, this in-
Issue #106 | Oct 2024
vestigative podcast reveals that the inspiration
of the movie comes from a very real
murder that took place in a Chicago housing
project. It looks at the strange events that
took place around her death. The podcast
looks at the racial injustice, housing
inequalities and mental health issues that
surrounded this case.
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Issue #106 | Oct 2024
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