Athleisure Mag #35 Nov 2018 by Athleisure Mag

Nov 2018

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AthleisureMag.com

NOV 2018

#TribeGoals @AthleisureMag

PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER | Paul Farkas | STYLIST | Kimmie Smith |

BEAUTY CONTRIBUTIONS MUA + HAIR | Felicia Graham |

ADVERTISING

info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure Mag, a Division of Athleisure Media LLC.

table of contents

issue #35 nov 2018

STYLE FEATURES

STYLE FILES: JUMPSUIT

5 COLD WEATHER PIECES TO ROTATE INTO YOUR STYLE

HOW TO DRESS FOR FRIENDSGIVING

Grab Your Fork + Knife with Jordan Andino 16 Our November Celebrity Cover features Chef Jordan Andino and his excellent Filipino Taqueria FlipSigi. Hear about his culinary journey, about how he learned to cook, his background and training with his father, his style, working out and music taste.

BEAUTY FEATURES

ATHLEISURE BEAUTY

CACTUS BEAUTY

THE PICK ME UP

Get A Good Night’s Sleep

We talk about the importance of getting a good night’s sleep and how we can get it.

Art of the Snack FITNESS FEATURES

ATHLEISURE LIST CHAISEFITNESS

ATHLEISURE LIST P.VOLVE

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We focus on a great place to get a number of our favorite treats.

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In Our Bag

This holiday season we’re going to be prepared!

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Naturally Dreamy at Victoria’s Secret

Before the Victoria’s Secret Fashion Show airs on Dec 2nd, we got the chance to check out the beauty Backstage with Celebrity makeup artist and designer of her namesake line, Charlotte Tilbury to talk about this year’s Dreamy look for the Angels.

Tablescapes + Hosting

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We chat with Camille Styles to find out how we can be a better host, set a great table and enjoy our guests!

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Tavern on the Green

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We get a little history and a whole lot of holiday events at Tavern on The Green.

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Something You Should Know

We sit down with Top Chef’s Richard Blais to see how we can tackle holiday meals.

THE EIGHT LIST

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We’re makign that commute a little easier with what we’re loving this month.

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R U O Y E B F I A N K GR + K o n i R d n FO A an

d r o J h t wi

PHOTOGRAPHY Paul Farkas STYLIST Kimmie Smith GROOMER Felicia Graham

This month, we focused on foods and festive gathering as we begin to head into the holiday season. Our Nov cover is graced by Celebrity Chef and Owner of FlipSigi, The Original Filipino Taqueria, Jordan Andino. In addition to running his two fast casual restaurants on the UES as well as in its flagship, West Village locatoin - Jordan is a man on the move! He has been named Zagat's 30 Hottest Chefs Under 30; was noted as one of People Magazine's Sexiest Chefs; he's hosting his second season of The Cooking Channel's Late Nite Eats; he has had numerous guest appearances on shows including: Chopped, Beat Bobby Flay, Rachel Ray, Worst Cooks in America and more. Jordan merges his world of chef, TV Personality and entrepreneur seamlessly. We took some time out of his busy schedule (this week alone included a launch party for his pop up restaurant in Brooklyn and a dinner he is preparing in conjunction with James Beard) to talk about his career and of course to rock great menswear that is in line with his vibrant personality. ATHLEISURE MAG: When did you know that you wanted to be a chef? JORDAN ANDIO: I began cooking in kitchens since I was 9 years old with my father, as that was the best way for me to be able to hang out with him as he was always there since he was a professional chef. I remember one day when I was around 12 standing next to him and he was a man of few words, but he pointed out the other people in the kitchen that were in their 20’s and 30’s and he said, “Jordan, you are better then any of them!” I was taken aback but it really stuck with me when he said that. That's when I knew that this is what I wanted to do! AM: Tell us about your culinary journey and what chefs/restaurants you were a part of as you made your way to launching your own restaurant.

JA: I was really fortunate to learn the business and techniques from my father. One of the chefs that my dad trained eventually went on to Jean Georges. Because of my connections there, I was able to work there and then go on to Spago with Wolfgang Puck at Spago in LA. I also went on to work with Thomas Keller at French Laundry in Napa. AM: How would you define your style of cooking? JA: I would say that my cooking style is Mediterranean with a French influence for sure. AM: Tell us about FlipSigi. When it opened what was your vision behind this restaurant? JA: I really wanted to introduce Filipino food to NYers via my grandmother’s recipes and give them tastes of the food that I love and keeping it familiar by including it in burgers, burritos and rice bowls. I wanted to bring my personality into the restaurants by being able to having fun energetic music, a vibrant mural and a high energy personality. I really wanted to kick off our first location in the West Village to show that this style of food would do well here and that's what I set out to do! AM: Are there differences between Flip Sigi in the West Village and the one on the UES and is there a meaning behind the name? JA: Nope the menus and the experience is the same at both locations. Well, it’s pretty simple, Flip is slang for Filipino and Sigi means ‘Go,’ so essentially it means Go Filipino. AM: We know that you are opening up a new restaurant that will be a pop up. Tell us about this and how long will the pop up be?

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JA: I’m pretty excited about our pop up that is at The Royal Palms Shuffle Board Club in Brooklyn. We have been open for about a week and we will run through the middle of Jan. AM: What is the hope for this pop up? JA: Well hopefully they like the pop up and we can continue to be there! AM: How did Late Nite Eats come about and what is it about this show that drew you in to being a part of it as you are currently in your second season. JA: I remember when I was talking with the executives at the network and we were throwing around ideas of doing a show. I knew I wanted to do a show where I could travel and introduce people to bars and their menus. About two months later, I got a call and they were like, "do you want to host a show that focuses on bars/restaurants in the late night scene?" I have been able to travel all over the US doing this show and being able to see whats out there and what's trending which is fantastic. AM: Are you part of the cannabis cooking movement? JA: I am really intrigued by it and interestingly enough, my business partners and I have been talking about it as I think that it is the next movement in terms of the culinary world. AM: What is your style with that in terms of flavors and effects in savory and sweet specialties and will this be something that you will bring into your restaurants? JA: Well I am still in the R&D phase and that's why I am excited about planning the menu and participating in this dinner tomorrow for James Beard. It's a great way for me to learn and try

out! Since I'm still in R&D at this point, there are still a lot of legalities to figure out. AM: We loved hanging out with you on the shoot, seeing you pop into the kitchen to make a few dishes and bringing out your inner model – you also have a great personality as evidenced by seeing you on shows like Keeping Up with the Kardashians, Beat Bobby Flay, judging on Chopped etc – how important is it to you to be able to share your brand on these shows? JA: First and foremost, I am a chef and today, it’s important for me to be out there to be able to share who I am as well as to promote my restaurant. Being on a number of shows allows me to do that and being on Instagram and all those networks allows me to continue to amplify me to a wide audience. It’s definitely important in addition to everything else that I am doing. AM: Tell us about your personal style as we know via your Instagram, you can definitely rock fun colors. JA: What can I say, my personal style is vivacious, colorful and high energy and I love my clothing to reflect that vibe – I’m a pretty happy guy. AM: With all the things that you have going on, we're struck by how humble you are. JA: Well I'm appreciative of everything that I have. I love what I do and although I am driven and can be hard on myself, I am thankful for what I have been able to achieve. I know what it is to work hard and to come from humble beginnings and to know what it takes in order to be successful! AM: Where would we find you grabbing a bite/cocktail here in NYC, shopping and of course working out?

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JA: I love to go out – when you think about having 21 meals in a week, I probably eat out for 20 of them! When I’m not in my restaurant and want to grab a drink, you’ll find me at dive bars - I love them! I love to exercise – I love running in Central Park when I can, I’m all about cardio and weights and work out about 5 times a week. I fucking love Equinox as it’s the best gym in the world! I also love to skate. A lot of times I skate from Flip Sigi’s UES location to my West Village location which is about 10 avenues over and about 100 streets down! AM: With the New Year around the corner, what projects can you tell us about that will launch/be released next year that we should keep an eye out for or should we just keep an eye on your social to find out? JA: I’m excited about a number of things coming up! In a few days I have a new merch line coming out under my brand Fork Knife which will include tumblers, hats, wallets etc that are in really fun vibrant colors and goes right along with my personality! I am working on a book and I am working on another show that will be coming out! AM: What’s on heavy rotation on your playlist to cook, entertain, workout and about town? JA: My music taste is fun and eclectic and is like what you would hear if you were in my restaurants! If you went through my playlist you'd see that I have: Drake, Miguel, Bill Withers - Ain't No Sunshine, Marvin Gaye - Ain't No Mountain High Enough, J. Lo - Ain't It Funny! @Fork_Knife

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ATHLEISURE LIST: NYC | UES + FLATIRON

CHAISE FITNESS

sense of community, which is why it is important that it always has small class sizes to ensure all clients get hands on corrections, connect with the instructor, and most importantly learn how to work in proper form.

Known for its innovative and body-redefining method, ChaiseFitness was designed and founded by mother-daughter duo Lauren Piskin, a former gold medalist figure skater, and Rachel Piskin, a former ballerina with the New York City Ballet. Their energy and decades of professional experience is the driving force behind the unique hybrid workouts at ChaiseFitness, which blends the sculpting and strengthening methods of Pilates, ballet, cardio and strength training. As a long-time professional Pilates instructor, Lauren always wanted to “get Pilates off of its back and bring it into the modern upbeat vibe of New York City,” but it wasn’t until Rachel’s ballet career came to an end that she started developing a way to make that happen. Rachel was struggling to maintain the healthy lifestyle she always had from dance, so she and Lauren began to experiment and create a new type of workout that eventually gave her an even stronger and healthier physique. ChaiseFitness and the Reinvention Method were born from Lauren’s professional experience was refined by Rachel’s personal journey to help everyone create long lean muscles, increase flexibility, and transform their bodies.

With celebs such as Vanessa Hudgens, supermodels Anne V and Jessica Hart who have been trained in the method, it is for everyone. The college student, the working professional, young moms as well as clients in their 60’s and 70’s. The method is low impact with a focus on building long, lean strong muscles, improved core strength, enhanced posture and spinal health. Classes can be done at all the different phases of one’s life: wedding, pregnancy, post natal, rehabbing an injury and of course, just the daily work out to keep you in amazing shape all year long. ChaiseFitness launched in 2012 with locations in the UES and Flatiron. They expanded their franchise model in Madison, NJ and plan to open of a studio in Maplewood, NJ in early 2019. At the Flatiron studio, all of the signature classes with intimate class sizes (max 12 per class) as well as private sessions. There are over 10 types of class offerings which include: Chaise Reinvention; a signature class incorporating the fitness chair and overhead bungee system, ChaiseCardio uses the same equipment with the addition of cardio aerobic intervals, and one of the most popular classes BandSculpt using various resistance bands to sculpt and strengthen the body. At the Upper East Side location you can still experience intimate group classes, and have a full traditional Pilates floor dedicated to offering private sessions and small reformer classes. Unique to the UES location is the ability to take private sessions in all the various mo-

What makes ChaiseFitness stand out is the unique patented system designed with an overhead bungee system and a state-of-the-art fitness chair. This system provides the framework in which new programming is continually developed (right now there are 10 types of classes) fusing together Pilates, ballet, strength training and aerobics. Focusing on building long, lean, and sculpted muscles, clients improve their posture, spinal health, core stability and strength due to the overhead bungee system and use of resistance bands. ChaiseFitness is still a family business, that lends itself in creating a strong AthleisureMag.com

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dalities - an hour session can include working on a reformer, TRX, and wrap with the chair and bungee system.

CHAISEFITNESS

Flatiron 40 E 23rd St 3rd Fl NY, NY 10010

Both locations offer clients towels, a filtered water station, digital lockers, and select hair and face products so guests can refresh post-sweat session.

UES 1204 Lexington Ave NY, NY 10028

In February 2018 Chaise On Demand's platform debuted. Clients can access all of the content through the desktop or the ChaiseFitness app, which offers pre-recorded fitness videos such as 7min ab blast or a 20 min full body chair workout. Clients also get access to live streamed studio classes. The content is updated monthly so clients are constantly challenging themselves from the convenience of their homes. Nov 2018

www.chaisefitness.com @chaisefitness

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ATHLEISURE LIST: NYC + ON DEMAND

P.VOLVE

Steve Pasterino, Celebrity Fitness Trainer who is known for his work with Victoria's Secret models, is the founder of P.volve, a method that focuses on elongating the body. Steven's philosphy is steeped in the belief that fast and sweaty workouts were not resulting in making the naturally proportioned, lean bodies that women want. His method focuses on ensuring that women are able to obtain their desired tone and definition without straining, damaging or bulking muscles.

by firming and trimming the thigh and butts by integrating the proprietary P.ball into the workout and P.Sculpt - a total body sculpting class. In addition to reserving classes within a group, you can also have one-on-one personal classes). The P.volve method is a low-impact, resistance based workout that is based in physical therapy. Classes integrate slow, controlled movements to emphasize muscles that are lengthened and strengthened. This is done in a way that protects the joints, increases range of motion and eliminates inflammation.

P.volve's fundamentals are about building strength through purposeful exercise. With a studio in NYC as well as the ability to take courses On Demand and two classes (Thigh Thursday - activating glutes, hips and thighs

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In the studio, an array of equipment is used in addition to your own body-

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weight. Those who take courses via streaming can do so without equipment.

P.VOLVE 112 Bowery Fl #3 NY, NY 10013

Although there are no showers availabe at the hardwood natural light studio, there is storage for personal items (cubbies and coat racks), face/body wipes deodorant spray, hair dryers, dry shampoos and hairspray.

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www.pvolve.com @pvolve

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The days are shorter, but it means that it's the perfect way to reset our sleep cycles to ensure that we are working in the most optimized day as we get closer to the holidays and then countdown to the Spring. We sat down with Dr. Breus to find out how we can get the best sleep possible. ATHLEISURE MAG: Please tell us your background and how you came into your line of work? DR. MICHAEL BREUS: I have a PhD in Clinical Psychology and I am board certified in Clinical Sleep Disorders by the American Board of Sleep Medicine. This means I took the medical speciality board without going to medical school and passed, only 168 of us have ever done it. During my residency, my first rotation was an elective to be in the sleep laboratory. By the 3rd day I fell in love with Clinical Sleep Medicine, I’ve been there ever since. I have an awesome job, where I change peoples lives-FAST! AM: When you are working and assessing how someone can optimize their sleep, what are things that you always suggest regardless of the information found on the surveys that are filled out? DR. MB: Consistent bedtimes, but more importantly consistent wake up times. • Reduce/eliminate caffeine after 2 p.m. •

Stop alcohol 3 hours before bed

• Make sure you have the right sleep “equipment” – this includes sheet, pillows and mattress. My preference is the new Boll & Branch mattress. •

Exercise daily

•

Get 15 min of sunlight each morning.

AM: How long does it take to establish a sleep routine that is beneficial to the body? DR. MB: I've seen it work in as little as a week, or as long as 30 days, but it really

depends upon the sleep disorder being treated. With sleep apnea, I can help someone in 24 hours, with insomnia, it could be 10 days or 10 weeks. If it is not a sleep disorder, but rather sleeping for peak performance, then I would say 30 days is where we really start to see if it works well. Here is a post on my website that has more information on effective bedtime routines. AM: We all have times when we can't have proper sleep, in those situations due to a hectic upcoming schedule etc., how do you prepare your body for the lack of sleep and then to get it back on track? DR. MB: I wish you could! It is hard to “bank” sleep for later. That said, reducing the amount of sleep deprivation you have is critical, especially if you know you will be out late. etc. Try a Disco Nap - a 90 minute nap before you go out – to have lots of energy. Find out more about napping here. AM: Is there such a thing about being able to "catch up" on sleep? DR. MB: Researchers in Sweden published a very interesting study in The Journal of Sleep Research looking at how sleeping in, on the weekends effects your health. Just to give a little background, we have seen in the sleep research literature for quite some time that there is what we call a U-Shaped curve for sleep duration and mortality. What this means is that too little sleep (less than 5 hours) or too much sleep (more than 10 hours) leads to an increased risk of mortality. Almost all of these studies looked at weekday sleep (not all, but many). The Swedish group followed a cohort of almost 44,000 people for 13 years, and here are a few things that they found: For people who were less than 65 years old who slept less than 5 hours during the weekends they had a 52% higher

Get A Good Night's Sleep

mortality rate than the comparison group who was the same age (<65) and sleeping 7 hours. NO ASSOCIATION was found for long (greater than 9 hours) weekend sleep when compared to the comparison group (7 hour sleeper), for this aged group. The researchers stated “the mortality rate among participants with short sleep during weekdays, but long sleep during weekends, did not differ from the rate of the reference group. Among individuals ≥65 years old, no association between weekend sleep or weekday/weekend sleep durations and mortality was observed.” Here is where I think every new outlet has missed the boat … The comparison group. They slept 7 hours, weekday and weekend, and were completely FINE!! This only further proves my point that consistent total sleep time (and clock

time, remember you want your circadian rhythms to be working well) is the best for your overall health. I was also interested in what happened to sleep in people over age 65, but unfortunately there was no data on that. The results are clear: If you stay in bed on the weekends for two hours longer than usual, you’re far more likely to be grouchy, fat and sick. If you stay in bed for less than an hour on the weekends, though, you’re statistically safe from suffering the ill effects. With that in mind, there are chronotype’s recommended for workday wake times, from my book "The Power of When", plus an extra forty-five minutes. AM: How important is it to have good sleep? DR. MB: It’s more important than food! Your body can go about 3 days without water, about 25+ days without food, and only about 7 without sleep. It is the third leg on the wellness triad along with prop-

form your best on too-little sleep, you can fully make up for lost sleep on weekends and turkey and warm milk make you sleepy. AM: What are the perfect sleep aids that we should have to help us go to sleep? DR. MB: This is an individual question depending upon what the sleeping issue may be. For some, it could be Melatonin, CBD, Valerian, Hops, etc. For others, it could be a combination of herbs. @TheSleepDoctor

er nutrition and exercise. AM: What are ingredients of ensuring a good sleep, and what can we do during the day to support our nightly routine? DR. MB: I believe that sleep is a performance activity, when you have the right equipment you will perform best. Just like a runner, if they have the right shoes, dry-fit wear, and music they run better. The same holds true for sleep, if you have the right mattress, pillows, and sheets (a sleep system) it all works together. You can check out more items that I suggest here. AM: What sleep myths are there that we believe to be true and aren't, as well as those that actually are true? DR. MB: There are a ton! Some of the most notable ones: everyone needs eight hours of sleep, you can get by with less than six hours of sleep, sleep needs diminish with age, you can train yourself to per-

f o t r A e h k T c a n S e th

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THE PERFECT SNACK We're excited for the holidays, but it makes us think about the best parts of the summer. We suggest heading over to Chicas Tacos to get treats that will evoke your summer time vibe. PHOTO CREDIT | Chicas Tacos

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We're all about this cheesy dish Steak and Barbacoa Deep Dish.

These Paletas are fruity perfection treats on a stick that are the a great way to end a meal.

Sometimes there is nothing better then a classic Caesar Salad!

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

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Bingely Books fer Cohen. You'll find instructions on targeted workouts for 10 weeks and you have the ability to track your process. This fitness journal allows you to be accountable and to take authority of your goals.

MY SQUIRREL DAYS Ellie Kemper Simon and Schuster

If you wanted to know more about Ellie Kemper who starred as Kimmy Schmidt in the Unbreakable Kimmy Schmidt as well as The Office's, Erin Hanon, this book gives insight into this comedic wife, mother and New Yorker and the funny stories of how she got into the industry, like landing her role in Bridesmaids when she actually was a Bridesmaid!

BADASS BODY GOALS Jennifer Cohen Habit Nest

Consider this your personal trainer in book format. When you're focused on obtaining your fitness goals for the booty of your dreams as well as trimming your waist. This book has workout tips that is created by Celebrity Fitness traner, JenniAthleisureMag.com

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Ellie talks about her childhood in St Louis from directing/starring in her family holiday pageants, attempting (and failing) at becoming friends with the backyard squirrel, washing her dad's car with a Brillo pad and becoming a â&#x20AC;&#x153;sports monsterâ&#x20AC;? who ends up warming the bench of her Division 1 field hockey team in college. It is worth learning how she navigated the industry and how she stayed true to herself is a lesson in staying positive in an industry that is tough to get into as reNov 2018

Emmy answers an ad in the newspaper thinking that her dream of being a Lady War Correspondant is about to become true and finds that in an epic misunderstanding that she is typing letters for Henrietta Bird, the paper's known advice columnist of Woman's Friend magazine. Mrs. Bird tells her that letters that are not appropriate must go into the trash. But when Emmy reads the pleas of women who have engaged too far with the wrong man, (those who dont want to let their children be evacuated that) she begins to write to them secretly even though she knows she shouldn't.

flecting on the way one should also approach their own lives no matter what industry they work in.

DEAR MRS. BIRD AJ Pearce Simon and Schuster

Set in London during World War II, we learn about Emmeline Lake who dreams about being a war correspondant and actually becomes a secret advice columnist in the process! Emmy and her best friend, Bunty continue to do their part for the war effort and maintain cheerful dispositions despite the fact that they hear the nightly raids made by German planes. Emmy answers an ad in the newspaper thinking that her dream of being a Lady Nov 2018

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Bingely Streaming saw that his father was killed and that the Saxon army was defeated by troops that invaded. He was captured by Danish warlord Earl Ragnar and raised in a Danish camp alongside a fellow captive, Brida - a sharp tongued girl. Years later, Uhtred is a respected warrior that has another tragedy that takes place when his home is purposely set on fire and kills his surrogate family, including Ragnar. He is now alone with Brida by his side to avenge the death of this man as well as to reclaim his homeland. The conflict resides in whether he will choose between his country of birth or the people who raised him. He will have to learn how to navigate both as he is set on building a nation. For those that are caught up on season 1 and 2, there are great things ahead with the current season and plenty of speculation on what the 4th season could be.

IMAGINED LIFE Wondery

THE LAST KINGDOM Netflix Originals Season 3 If you have yet to watch The Last Kingdom, we highly suggest that you start at the beginning and start bingeing now over the Thanksgiving holiday! We know that the main character, Uhtred

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In a culture where celebrities are constantly shared in our social feeds on what they are up to, this podcast by Wondery takes a different approach. What if your favorite celeb or mover and shaker had a life that you didn't know and you had to guess to figure it out? Imagined Life presents the backstory of celebs and is presented in a way where you are the celeb and you are provided clues; how-

Nov 2018

scenes of gratuitous sex. With characters weaved into each show, it may be tempting to catch your favorite star, but it is worth the wait to watch it without distraction and to see how their stories evolve within and across the seasons.

ever, you are not told who you are until the very end. The episodes are engaging as you learn their backstory and ultimately, to gain a new perspective on who these notables are.

LINE OF DUTY Acorn TV Season 4 Line of Duty is a British BBC police procedural show whose 4th season (which has Thandie Newton in the cast) has now come to Acorn TV. This show focuses on a fictional police anti-corruption squad unit AC-12. This cat-and-mouse thriller that focuses on modern policing and corruption has a stellar cast within this show which has already begun filming season 5 and has been greenlit for a 6th season as well. Each episode puts a different member of the squad as the lead in an episode as they are assigned cases where police corruption could be taking place on a case that is being worked on. Fans enjoy the well written show that is filled with plot twists and unexpected thrills without focusing on gore and Nov 2018

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NATURALLY DREAMY AT VICTORIA'S SECRET with Charlotte Tilbury

Each year, the Victoria's Secret Fashion Show stage comes alive with 60 models including Elsa Hosk, Martha Hunt, Lais Ribeiro, Adrianna Lima and more. Next month, these Angels, in NYC, will rock their wings by the lingerie brand and their glow will be courtesy of Celebrity Makeup Artist, Charlotte Tilbury and her covet worthy line as the official makeup partner for this year. We had a moment to find out more about the collection as well as how to get the glow as we get into the holiday season. We caught up with Charlotte to find out about her approach to creating the makeup vision for this show with an angelic filter for the face to enhance what nature has given to you naturally. The show was infused with fresh glowing looks for the complexion, the ultimate dreamy eyes and of course, a supermodel glow. ATHLEISURE MAG: What was the inspiration behind this year's show? CHARLOTTE TILBURY: Darlings, I am beyond thrilled to share with you the official NATURAL, FRESH, GLAMOUROUS look I created for the Victoria’s Secret Show 2018! This look is all about enhancing the most beautiful, dreamy angel version of YOU. I designed the look to act like a glowing, angelic filter for the face and body, and to enhance what nature naturally blessed you with… so they can light up the runway and casts a spell on the world! One of my inspirations for the look was inspired by the healthy, happy, naturally flawless beauty look of Gisele – she embodies that signature fresh, glowing ANGEL gorgeousness! I also wanted the makeup to channel that Victoria’s Secret feeling! Victoria’s Secret is all about pure fun, joy and abandon! It is a world of confidence, glamour, sexiness, power and magic that we all sail off to for the night! Whether you are watching it at home, or front row - everyone gets lost in the hypnotising allure of the angels! And this year we have such an

inspiring group of women who light up the runway and people’s lives - 60 amazing women each with their own unique story, from over 20 different countries! It is so incredible to see so many sexy, brilliant women sharing the power of makeup with the world! AM: How would you define the Natural, Fresh, Dreamy Goddess look for the Victoria's Secret Fashion Show this year? CT: It’s an angelic filter to enhance what nature naturally gave you and make you feel like a beautiful, celestial angel… A look that lights up the runway and casts a magic makeup spell on the world! The skin is all about enhanced goddess skin, it’s natural and flawless at its best! AM: Walk us through how we can achieve the Natural, Fresh, Dreamy Goddess look that will be in the show? CT: I prepped the Angel’s skin with my Magic Skincare Trio for a healthy, litfrom-within glowing angel complexion: 1. First, I used my secret to supermodel skin, Instant Magic Dry Sheet Facial Mask, for a glowing radiant looking complexion. The genius ingredients including vitamin B3, crocus bulb extract, peptides, oils and butters penetrate deep in to the skin providing nourishing nutrients where skin needs it most. 2. I applied my award-winning Charlotte’s Magic Cream. An instant turnaround cream for the complexion that floods the skin with moisture and provides the most beautiful, glowing base for makeup. It is made up of oils and actives that feed the skin, Hyaluronic acid and peptides that give a plump-effect to the compleion, vitamin C and E that brighten and soothe the skin, and Frangipani and Aloe Vera. It's my secret to the ultimate runway glow! The cream is applied to model's skin using

famous Angel Wing Motion Magic Skin Massage to wake up the complexion. 3. Next, I gently tapped my Magic Eye Rescue to revitalise the eye area. The time released retinol molecules in the formula resurface the skin around the eye to help your eyes appear younger and more radiant, hour-by-hour The secret to flawless, poreless Angel skin: 4. I applied the ultimate glow primer, Wonderglow to the model’s skin. The primer is full of Hyaluronic Acid and has a genius fluorescent core that redirects light to more flattering angles of the face. 5. I buffed on my Light Wonder Foundation for a natural skin but better effect. I used a shade which was slightly warmer than their natural skin tone to give them a healthy glow. 6. For any areas which needed a little extra coverage, I applied my best-selling Magic Away Concealer to conceal any redness or blemishes, brighten darkness, smooth fine lines and hide the appearance of pores 7. Next, I applied my Hollywood Flawless Filter. With the versatility of a primer, the mega-watt glow of a highlighter, and the perfecting properties of your favourite digital filter it soft-focuses and instantly illuminates the Angel’s complexions. A naturally killer contour and ethereal glow… 8. I wanted every Angel to have a natural contour and ethereal glow under the lights of the runway. I used my Filmstar Bronze & Glow palette to sculpt the appearance of the face and carve out killer cheekbones, add warmth to the complexion with the most natural bronze tones and give a celestial candlelight glow to the skin.

9. The glow was then amplified by using Charlotte’s ‘Diva Light’ Beauty Light Wand. The rose-gold highlighter gives a soft-focussed glow to the cheekbones that plays with the light beautifully.

chocolatey powder pencil eyeliner in The Sofia.

10. To finish the complexion, I dusted my Airbrush Flawless Finish powder onto the T-area, soft focusing and blurring away any lines and imperfections and creating a soft micro-fine cashmere veil to the complexion.

17. To complete the Supermodel eye filter look, I used Victoria’s Secret Major Lash to give a dreamy Angel flutter in seconds!

The ultimate natural supermodel brow

18. For the supermodel lips that everyone wants, I started by re-shaping the lips with her iconic Lip Cheat lip liner in Pillow Talk. The best-selling lip liner loved by celebrities, supermodels, beauty editors and influencers all over the world mimics the natural shade of your lips and gives you the most pillowy pout.

11. To reveal the shape of the brows, I brushed them up using her magical Brow Lift tool and then used the soft pencil to fill in any gaps using upward strokes. I used Victoria’s Secret Brow or Never Clear Eyebrow Gel to fix the perfect supermodel brows. The Supermodel exagger-eyes eye filter 12. To start, I curled the eyelashes for definition using my Life-Changing Lashes curler. 13. For the ultimate Supermodel eye, I brought back my sell-out sensation Exagger-Eyes Luxury Palette. Part of my Beauty Filters collection, the palette makes the eyes appear bigger and brighter just like an Instagram filter. Using a blender brush, I washed the enhance shade forwards and backwards across the eyelid like a windscreen wiper. The smoke shade was used along the lash line to add definition. 14. To enhance the Angel eye look, I used a second best-selling favourite Eyes to Mesmerise in Rose Gold. Using a smudger brush, I applied the metallic rose gold shade underneath the lower lash line to make the eyes naturally pop. 15. To elongate the eyes and create a seductive, sexy lifted shape I lined the eyes with an Angel Wing using my

16. For extra richness and depth, I applied my Colour Chameleon pencil in Amber Haze along the lash line.

Natural, pillowy, supermodel lips

19. I then applied Victoria’s Secret Velvet Matte Cream in Showstopper. A luscious Pillow-y pink matte that makes the lips look instantly fuller and wider. 20. I applied Collagen lip bath for a natural dewy veil of gloss on top of the Velvet Matte Cream. Blush-bronze like an Angel 21. To create the look of a dewy, fresh, natural health to the complexion, I applied a combination of blush and bronze Beachsticks in Las Salinas and Ibiza. The soft, dreamy makeup sticks blend with the complexion for a natural looking sun-kissed blush effect. The secret to a healthy glow from head to toe 22. As the finishing touch to this year’s look, I applied my glossy Supermodel Body. This product created glossyskinned perfection in minutes. Applied down the centre of the limbs using the cooling roll applicator, it makes the skin look and feel firmer, toned and supple,

so every model could stride down the famous runway with the confidence of an Angel. AM: When creating the makeup look with this aesthetic in mind, how will it appear on the 60 models in the show? CT: The natural, fresh glamorous look will be tailored to suit each individual Angel’s beauty, and to enhance their magnificent custom-designed outfits and those famous VS wings. About Charlotte Tilbury One of the fashion industry’s most in-demand beauty professionals, Charlotte Tilbury has completely revolutionised the face of the global beauty industry. The makeup artist turned entrepreneur has created cover looks for top fashion magazines, started trends on the runways of New York, Milan, Paris and London, led beauty campaigns for the biggest luxury fashion houses, collaborated with the industry’s most well-regarded photographers and has a client list packed full of the World’s most beautiful celebrities including Amal Clooney, Kim Kardashian-West, Emily Ratajkowski, Gigi Hadid, Kendall Jenner, Cindy Crawford, Kaia Gerber, Penelope Cruz, Salma Hayek, Kate Moss, Cara Delevingne, Poppy Delevingne, Miranda Kerr, Kylie Minogue, Jennifer Aniston, Julianne Moore, Carina Lau, Nicole Kidman, Eva Green and Blake Lively to name just a few. Charlotte spent several years acting as creative director for many large beauty houses before launching her own makeup revolution in September 2013. Charlotte Tilbury Beauty, an award-winning, revolutionary makeup, skincare and scent brand is now available in stores throughout the UK, USA, Canada, Kuwait, Qatar, UAE, Germany, The Netherlands and sold online to more than 65 countries. Charlotte Tilbury Beauty has won over 160 global awards to date, including Walpole Emerging Luxury British Brand 2014,

CEW Best British Brand of the Year 2015, and the CEW Best New Brand of the Year 2015, CEW Best British Brand of the Year 2018. Personally, Charlotte Tilbury has won Fashion Creator at the British Fashion Awards 2005, Rodial Award for Best Make-up Artist 2012, won a CEW Achiever award in 2014, was named InStyle’s Makeup Artist of the Year 2015, was a Veuve Clicquot Businesswoman of the Year 2016 nominee and won NatWest every woman Award 2017. ATHLEISURE MAG EXCLUSIVE: Charlotte Tilbury shares Beauty Backstage of Victoria's Secret Fashion Show 2018 - watch the show Dec 2nd at 10pm EST. MODELS | PG 94 Stella Maxwell + Charlotte Tilbury | PG 96 Josephine Skriver | PG 98 Leomi Anderson + Duckie Thot | PG 101 Adriana Lima - r | PHOTO CREDITS COURTESY | Victoria's Secret Fashion Show 2018 @ctilburymakeup #CharlotteTilbury @VictoriasSecret #VSFashionShow

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SOMETHING YOU SHOULD KNOW

with Richard Blais

Richard Blais trained under phenomenal chefs from Thomas Keller at The French Laundry, Daniel Boloud and Ferran Adria and then took the runner up spot on Top Chef's fourth season. Seasons later, he won Top Chef: All Stars. Richard continues to be a judge on Top Chef as well as a number of guest appearances on Food Network. In addition, his successful restaurants include: Juniper & Ivy and The Crack Shack. With the holidays starting this month, we wanted to talk with Richard about what we should have on hand in our cabinets, how can we make great leftovers, and what he is up to that we should keep an eye out for. ATHLEISURE MAG: With the holidays coming up, what are ingredients that are always good to have on hand regardless of whether we’re making our appetizers, mains, sides and desserts? RICHARD BLAIS: Salt is a given! My personal favorite is Morton Fine Sea Salt as it gives any dish – appetizer, main, side or dessert – that additional flavor boost needed to upgrade your Thanksgiving meal. AM: What is the key to proper planning when making our holiday meals? RB: Getting ahead! Don’t be afraid to start the work a week ahead if possible! Stock, sauce, gravy, cutting vegetables, and getting as much done in advance of the day of eating!!! AM: What are common ingredients that can be used for sweet and savory dishes that we may be surprised to know? RB: Salt of course really wakes up any dessert! I love cinnamon in savory dishes as well! AM: After an epic holiday meal, how can we breathe life back into our turkey in a new way for leftovers?

RB: I’m a big fan of upcycling your Thanksgiving leftovers. The go-to at my house is to take dinner’s leftover sweet potatoes and turn them into breakfast waffles. My kids are big fans of this too! Leftover Sweet Potato Waffles Serves 4-5 Ingredients 2 ¼ cups all purpose flour 1 tbsp baking powder 3 tbsp sugar 1 tsp cinnamon ½ tsp Morton® Fine Sea Salt 1 cup cooked mashed sweet potato (recipe below) 1/2 cup melted butter 2 cups milk 1 tsp vanilla extract 2 large eggs, separated 1 cup Pomegranate seeds 1 cup toasted, Pumpkin seeds 1 cup your favorite granola (or recipe below) 1.5 cups crème fraiche, whipped (or whipped cream) 2 tsp apple pie spice 1 tsp Morton® Coarse Ground Sea Salt Directions · Preheat your waffle iron and spray with nonstick cooking spray. · In a large bowl mix together the flour, baking powder, Morton® Fine Sea Salt, sugar and cinnamon. · Beat the egg whites in a mixer or with a whisk, until stiff peaks form. Set aside. · In a medium bowl whisk together the milk, vanilla, melted butter and egg yolks. · Add wet mixture to the dry mixture and stir until fully incorporated. · Fold in sweet potato and egg whites. · Spray all sides of waffle iron with nonstick cooking spray, pour batter into waffle iron so that it fills the shell completely. · Close waffle iron lid and wait for notification that it is finished (likely, a beep) · Open iron and remove hot waffle. · Serve with a handful of pomegranate, pumpkin seeds, granola, and a dollop of

crème fraiche, as desired. · Finish with a dusting of apple pie spice and Morton® Coarse Sea Salt. Mashed Potato Recipe Ingredients 1 ea large sweet potato 1 tsp Morton Kosher Salt 1/2 tsp black pepper 1 tsp olive oil Directions · Preheat oven to 350 F. · Rub sweet potato with Morton Kosher Salt, black pepper and olive oil and wrap tightly in aluminum foil. · Bake in a baking dish in the oven for 35-40 minutes, or until fork tender. · Remove from oven, peel once cool enough to touch, and mash with a fork. Granola Recipe Ingredients 2 cups rolled oats 1 cup slivered almonds ¼ cup honey ¾ tsp Morton® Coarse Sea Salt 1 tbsp browned butter Directions · Preheat oven to 250F. · Mix all ingredients in a large bowl and pour into a baking dish. · Cook for 1 hour, stirring every 15 minutes to toast evenly. · Remove from oven and let cool. · Use handful of granola to top the waffle, as desired. AM: What does a Richard Blais Thanksgiving meal look like? RB: A few variations of turkey! A traditional roasted one and then something experimental for that year. This year I’m in Italy, so maybe porchetta for thanksgiving! And lots of sides! Mac and cheese, braised greens, homemade bread, but always CANNED cranberry jelly! Don’t judge!

AM: What tips do you have in making a moist turkey that guests will enjoy? RB: The key to a moist, flavorful turkey – it’s all about the brine! Brining really helps to lock in the birds’ natural juices. My tips on brining – ask Alexa. With the Alexa skill, Morton Brine Time, you simply call out for help and you get step-by-step answers to all your brining questions. AM: We know that you enjoy truffle hunting – any tips that you can give us when we have the opportunity to do so? RB: You need time, a good guide, and an amazing dog. I’m no expert, but I forage regularly in California for all sorts of wild foods, and I recommend it as a fun family hiking activity. Just know what you are grabbing and consult a field book, or expert always! AM: We know that you are a busy guy with a number of restaurants, appearing on shows etc., but when you’re home, where would we find you grabbing a bite/cocktail, working out and doing a little shopping? RB: I travel so much I feel like it’s hard to pin down a routine, but I call North County San Diego home. You can find me running a trail or foraging when I’m not in the restaurants. PHOTOS COURTESY | RICHARD BLAIS

PROJECT HOLIDAY: TABLESCAPES + HOSTING with Camille Styles

The holiday season is exciting because you have the chance to see a number of your friends, family and colleagues in one place and at various gatherings within a dizzying 6 weeks. You know there are a number of events that you will attend and of course, you will be hosting. In theory, it's exciting until you realize that you will be hosting and throwing a dinner, event or a combination of the two. Before you stress out, we sat down with Camille Styles who knows a thing or two about planning events, cooking meals and being a great hostess. This event planner got her start in the industry planning events and pairing it with food. In addition to sharing her creations and tips on HGTV.com, Cooking Channel, O Magazine, Real Simple, Martha Stewart Living and more, Camille also shares her tips on her namesake site. We took some time to talk with her about how we can tackle being a great host, the approachable way to creating tablescapes, her favorite places in Austin and her partnership with Bounty. ATHLEISURE MAG: Can you tell us how you got into the event space as we know you have done a lot with HGTV. com and your website is beautiful. CAMILLE STYLES: So part of my career is in events as you said. About 12 years ago, in my 20’s, I was an event planner for a catering company so I am really thankful that I was able to start as an event planner with a focus on food. I feel that number 1, food is my favorite part and the focal point to any kind of gathering and it also really taught me the nitty gritty ends and outs on what it takes to really create a great event. I got my feet wet there and fell in love with entertaining, parties, hosting and bringing people together. As a side creative outlet, I started CamilleStyles.com really as a creative project. I mean at that time, it was 10 years ago so blogs were really more of a hobby and something to do for fun

on the side. Over the next year or two, it started to really pick up speed and gain an audience and as a Journalism major I have always loved to be able to right and really to use that degree to create content even if it was just for fun. Over time, I built an audience where I was able to see that this was something that could be a full time gig and so I stopped planning events and put my time into creating content for the website. For the next 9 years, I continued to build and built a team of 7 right here in Austin – which I can’t believe that it’s been that long. I also have a few contributors from around the country as well. The content that we created it’s grown from focusing on entertaining to a number of lifestyle topics from design to interiors. But we really do keep the heart of what we do, which is about entertaining and for me it really is about those gatherings and finding ways to connect with people – especially during this time of year around the holidays. It’s about creating these feelings and spaces with those you love. I’m truly able to do my dream job to create this kind of content around these verticals. AM: Focusing on entertaining, what advice do you have for someone who is about to embark upon hosting their first holiday dinner with 10 people? How can we curb the anxiety that comes around hosting and making that person feel that this is an attainable task? CS: This is a topic that is really near and dear to my heart. Entertaining is not just about bringing people together, but also being able to interact with them! Finding ways to host holiday gatherings without feeling stressed is so key because the host should be able to have fun right beside their guests. I think that for me, it all starts with making a detailed plan, especially when it

comes to hosting a meal like, Thanksgiving or Christmas that has a lot of components where you are juggling a lot of different menu items. You want to hone in on exactly who is coming, making a specific plan about when they should show up, when dinner will be and of course – planning the venue. A detailed list of exact recipes, ingredients needed and most importantly, what can be done in advance so you can get as much done that’s not on the holiday so that when the day rolls around – you’re not too overwhelmed on what needs to get done. AM: What are your go to’s that you like to make in advance? CS: Make ahead recipe wise, there are a few things I always do, like sauces and sal ad dressings can be made a day or two ahead. I pop them in Mason Jars in the fridge. Pie crusts can be made really far in advance and you can actually freeze them. Things like cranberry sauce can be made 3 days ahead. Roasted vegetables are perfect to make a day ahead and then you can pop them in the oven to warm them up. We actually just posted Make Ahead Recipes which are perfect for holiday meals! I have a lot of my favorites in there that really showcases how important it is to do things in advance. If you are actually trying to make 8 dishes ON Thanksgiving or Christmas, you are going to be running around like a crazy person! This is the best way to maintain your sanity. AM: In terms of tablescapes, what options do people have whether it’s going to Williams-Sonoma, your favorite department store or just going outside? People want to be able to showcase that they took time to present their meal in a beautiful and fun way. CS: I love during this time of year to really take inspiration from nature. Where I live, we can go on a nature walk and collect branches, leaves, acorns or berries and gather them into a bowl. I’ll go to the grocery store and pick up some pomegranates and put them in a big shallow bowl to place them on the table. Anything that

you can do to bring in some of those natural elements and really speak to what is happening outdoors, really speaks to the fall and season. Right now, there are a number of stores that are carrying some really beautiful faux greenery and branches – it’s such a great option for someone that doesn’t have those natural elements – to be able to place them on their table. AM: In terms of cleaning up from such a feast, what are your tips there – should they be cleaning as they go or accept guests requests to pitch in? CS: I’m all for guests being invited to participate in any realm except for clean

up. Clean up is the one area that I think your guests should not be involved unless you have that one guest that absolutely insists. If it helps them to not feel guilty that’s ok but generally – it’s not something I would accept. When guests arrive, I want them to feel relaxed, so the kitchen shouldn’t look like a mess where they feel compelled to jump in and start cooking. For me, that’s where Bounty comes in as I pretty recently ditched my sponges as it was the one thing in my kitchen that got really gross and make my space look so messy. When you’re using the same sponge to wipe off the counters all day and to clean your utensils it just doesn’t look inviting when you see them there. I don’t want my guests to walk in to see

gross dirty sponges and dishtowels when they walk in. I have my Bounty papertowels to wipe things down and to use a good cleaning spray. I can keep my pans clean as I go and it’s like using a dishtowel in that it doesn’t tear apart when you are using it and I can simply throw it away when I am done as opposed to having it out visibly. It’s my biggest cleaning hack. AM: We know that you recently partnered with Bounty? CS: For me, I really believe in the product and quality and I use it everyday myself. We really, at our company think really carefully about the products and brands we work with and don't have that many

that we do partner with. We want to work with the ones that are integral in my life as well as within the studio as we create content. It’s always great when you have the chance to work with a brand that has a natural cohesion with the things that you are already doing. For us around the holiday season, we’re always talking about how to simplify, how to have beautiful surrounding throw really great parties without being stressed and Bounty is one of the ways that we are able to do that. AM: With Christmas and Hanukkah and other winter holidays – people have a number of gatherings that are not as intensive as hosting a dinner. What are really simple ways that people can host to enjoy their guests while keeping it stress free? CS: I like events where guests can jump in and have a bit of interactivity and can lighten the load on the host. So, any type of do it yourself menus like Build Your Own Flatbread Bar where you can make flatbreads and bring them out and they can put on their own toppings and they can build them themselves. It’s perfect with those that have dietary restrictions as they can ensure that they are only adding in items that work for their needs. The same with cocktails, think of a specialty cocktail and have a self-serve bar with a few recipe cards and let them mix their own for the season. I love things like that as it’s a great way to get guests mingling and to use their hands to do something. It also makes my job easier as I’m not mixing up cocktails or making individual plates when my guests are hanging out. I can jump in and enjoy my guests and create alongside them. AM: We know you’re based in Austin, TX. Where can we find you grabbing a bite/cocktail, working out and shopping?

CS: I love this – I’m such a proud Austinite. In terms of getting a bite to eat, there are so many! I would probably say, oh my gosh I have to break it down by season. In the winter, I love to go to June’s it’s a really cozy spot on South Congress. They have an amazing Chicken Matzah Ball Soup – if you go there, you have to get it! Its so heartwarming and cozy and a fun casual environment. That’s probably my go to winter spot. In the summer, I like to sit on the patio of Laundurette and order a glass of rose and they have an amazing burrata dish and everything they do is really creative and interesting with spicy flavors. Shopping, if I had to choose one place – I LOVE, I’d say Sunroom it’s a really cool shop on South Congress that has a cool beachy vibes. They carry designers and brands that you don’t find anywhere else in Austin and their buyer buys the coolest pieces. I just feel I wouldn’t find it anywhere online and I do a lot of online shopping so when I go there, it is always an experience and different. I work out at MOD Fitness (modfitness.com), my barre studio and I also do SoulCycle and I also love to walk and run with a good friend around Lady Bird Lake. PHOTOS COURTESY | Marc Babin

TAVERN ON TH FOR THE HO

HE GREEN OLIDAYS

When it comes to iconic destinationsthat you have to check off your bucketlist, Tavern on the Green is one of them. It's not just a culinary destination, but it is steeped in history. Earlier this fall we had the chance to talk with their General Manager, Kelly Harbison during their Fall Apple Event. With the holidays descending upon us, we had to circle back to share the history of Tavern on the Green, it's new incarnation, focus on approachability, being a steward in the community and of course, receive a snapshot on what the holiday season is like for them going into this time of year. ATHLEISURE MAG: Can you tell us about the iconic history of Tavern on the Green? KELLY HARBISON: Tavern on the Green is called Tavern on the Green because obviously we are located directly in front of Central Park and our building in the 1800’s was a sheepfold for the sheeps that would graze in Sheep’s Meadow which is right across the street from us. It’s really not even just historical in the 1900’s or even recently, but really all the way back to the building of Central Park where our building is a historic landmark is really influential in that kind of a growth of Central Park as a location which is really exciting for us. Our ownership of Tavern on the Green has been since 2014. And basically, it was a restaurant for most of the 1900’s and then is was closed down for a little while and then the city really wanted to find a new owner/operator to come in that would bring the park inside. The old Tavern on the Green was really big and people were always in the Crystal Room that had all the chandeliers and such which was great and beautiful, but in the new incarnation of Tavern on the Green, we really looked to bring the park inside. We took down the Crystal Room and having that really beautiful Courtyard that really opens right up to Sheep’s Meadow and having an entrance open on that side so that peo ple can just walk right up from being in

the park and have a drink with us at our Courtyard. Our main dining room is the Central Park Room and it has a full glass front so that people can be experiencing the park while they are dining with us. Our two other rooms – our Bar Room and South Wing were really designed with nature in mind. So the original wood in the Bar Room or the leaves in the South Wing really help us to bring Central Park in and make it a bit more of an approachable place! The Old Tavern, you would wear a suit and tie and go there for a 1,000 person gala and in the new incarnation, both the city and the operators really wanted to make it a place where everybody could come. You could still do a gorgeous wedding here in our Courtyard, but you can also stop here for lunch on a Mon if you are here visiting NYC and really have Tavern be a part of NYC as well as Central Park. AM: We love that and we think that that is why Tavern on the Green has such a feeling for those visiting the city as well as those that live here! Because you guys have a number of rooms/areas, is the menu the same regardless of where you choose to dine? KH: We generally for our dining room, have one menu. We have a lunch, brunch and dinner menu depending on the day and time. Additionally, we have our bar menu which is only served in our Bar Room and that has snacks and light bites if you are looking for something to nosh on while you have a nice beverage. In addition to that, we have our nice To Go Window open mainly year around although it closes in Jan. and Feb. – that’s more of a grab and go kind of thing for sandwiches and coffees for those that are walking through the park and don't have time to sit down for a nice meal. You can still have a nice lunch while you are walking by. AM: As the General Manager, what is

your role at Tavern on the Green? KH: My role is to be the liaison of our ownership. We have over 300 staff members over a number of departments and a lot of things going on! I always joke that Tavern may be one restaurant, but it’s really 5! At any given point, we can have a wedding reception going on in our South Terrace, we can have our To Go Window open, another party in our South Wing, have a la carte in our Bar Room and Central Park Room and then have a full Courtyard with people coming in off of the Park and enjoying lunch or brunch. So it’s one building, but it’s really telling many stories at the same time. So my job is to help our ownership put that all together and what that looks like to ultimately hone in on the guest experience. I make sure that all of our departments whether it’s the front of house or back of house is firing on all cylinders and really just providing that really magical Tavern experience. I know that you said before that people may have come here years ago – we have guests that come in that say, “oh this is my first time back since my friend’s wedding 10 years ago.” Or they will say, “I have never been here, but my grandparents got married here.” Or that their mom proposed to their dad here. There are a lot of really special family moments that we enjoy having them as Tavern moments as well and being able to speak to that. Simultaneously, being a part of NY. We have a number of guests that live across the street on the UWS and they love having us here as their local establishment. It’s about holding those two things together and making sure that we are serving all those guests with absolute perfection - which is essentially my job and helping the management team from the front and back of house to do that! AM: To be sure that is a huge job!

KH: Haha yes! AM: On Nov 29th, this will be the 3rd Annual Tree Lighting for Tavern on the Green. Why did you guys start this tradition and what events will take place on this night? We know this is one of many events that will flow throughout this holiday period. KH: The holidays here are about a month and a half of events at Tavern on the Green. We start with Thanksgiving Week. We do over 1500 people for Thanksgiving that Thursday and obviously, we know that that whole weekend is really a fun food and beverage weekend for everybody. That Saturday, we start our Holiday Brunch so our Executive Chef, Bill Peet puts together a $70 prix fixe menu that really focuses on the holiday and celebration and we run that menu every Saturday and Sunday through New Years. So coming off of that week, we head into the celebration of Christmas and all the holidays. So one thing that we do is participate in Winter’s Eve which takes place on Nov 26th at Lincoln Center which kind of brings together all of the restaurants out onto the street. We set up little kiosks and it allows us to be a part of the neighborhood and welcoming in the winter celebrations. This flows right into the Tree Lighting which takes place on Nov 29th and I’m so excited about it! One of the things that I really love about it is, that yes we are in this iconic city, at an iconic restaurant, but we also try to be a good local steward of our community as well. Our charity partner for both the Winter’s Eve event and this Tree Lighting event is the West Side Campaign Against Hunger - a hyper local charity that really does amazing work around issues of hunger and scarcity right in our backyard. They run a food pantry which is set up like a grocery store and it allows people that need that food support to be a customer and get the kinds of

things that they need for their families versus just giving boxes of food to them. It’s a really classy and respectful way for you to help someone out while making them feel valued at the same time. We love partnering with this organization for these reasons. So all of the money we raised for the donations from the delicious apple cinnamon donuts and delicious hot chocolate dipping sauce that was made for the Winter’s Eve event will be given to the West Side Campaign Against Hunger and similarly on the evening of the Tree Lighting Ceremony, we will host students from their Chef's Training Program who will be giving out soup and and raising money as well. Once again, we’re tying in this celebratory Tree Lighting into something that is a little greater than that and a bit more about the reason for the season – I think they say!

From the decorative side, we have a decorator that comes in who starts on Thanksgiving night at 1am to put up all the decorations. AM: Oh wow! KH: Oh yes, he’s right up in there! We will have over 12 Christmas Trees all over the building in addition to the beautiful one that is in the Courtyard that is 20 feet tall and has over 20,000 ornaments. There’s also 10,000 lights that we put up all over the eaves and the outside of the building and then really fun kinds of nooks all over the building. We have this white fireplace and we’re really playing up this cute Christmas Village in that area. We have Toy Soldiers when you come into the front and Chef Peet is putting together a full-scale Tavern on the Green as a gingerbread house. We have some life-

sized elves in the Courtyard that are really fun to take a picture with. Finding these nooks so that people can take pictures of those great moments is really important to us. Finally, for the Tree Lighting event, we will give out Chef Peet’s famous hot chocolate, spiced cider, warm cider, Christmas Cookies, gingerbread and apple cinnamon donuts. These will be complimentary to our guests for this event as we want our guests to enjoy the evening with us from 5-7pm. Our entertainment for the evening is the LaGuardia High School which is right around the corner from us. So we’re happy to have these talented young people to come celebrate with us! AM: This sounds amazing! Will you continue to partner with West Side Cam paign Against Hunger throughout the

holiday season?

enjoy during this time of year?

KH: We do events with them all of the time! I actually meant to mention an event we did the Tues after Thanksgiving …

KH: Oooo we have so many! In terms of a classic dish, we have a Tomahawk Steak that is served with Truffle Macaroni and Cheese which is as decadent and I mean that in the best way! It’s perfect for a cold Dec. night. Our beverage program is great as we do seasonal cocktails throughout the year and for the holidays we have some really beautiful Mulled Spice Cider which is delicious and served hot. We have a spiced Eggnog which is amazing and we can do those versions styled for the kids as well. We really searched far and wide for this Eggnog recipe and our Beverage Director joked last year that he really perfected it. This is the Tavern version and that Eggnog is really the way to celebrate this holiday.

AM: Yes Giving Tuesday KH: Yes – on Giving Tuesday we donated 5% of our gross profits to West Side Campaign Against Hunger as well. We’re really happy to be engaging with them and the work that their Executive Director is phenomenal and the work that they do is amazing. It’s really important with the work that they are doing and it is being done in an amazing way. It’s about raising people up and doing charity in a way that helps people move themselves forward too. I mentioned the Chef's Students that will be participating in the Tree Lighting, that’s a jobs program right? We come to them, they learn a skill and that helps them with their families to continue to succeed as they go forward. It’s an amazing way to serve the community. We work with this organization all the time so at the Apple Garden event you were at earlier this fall, one of the apple items had a $1 from every Waldorf Salad went back to them and we really look to find ways to donate to them as well as to incorporate them into what we do at Tav ern. A couple of those Chefs Students who will be working at the Tree Lighting will actually be here all day with us by working with Chef Peet to see how a kitchen runs, helping with some prep work and really taking their classroom experiences in this charities kitchen to this big open kitchen on Tavern on the Green to give them that experience.

AM: We feel that the holidays wrap up with New Year’s Eve essentially. What are you guys doing this year? KH: We do. We’re really happy to do New Year’s because it is a really beautiful space to do it in. You can see all the fireworks that they do over Central Park. Once again it’s bringing in that Park and NYC experience right into Tavern. This year, we are doing it a little differently with an a la carte experience that will start at 4:45pm until 6:45pm. We want to be really approachable for everybody so maybe it’s a family with 2 really young kids and they want to celebrate but their kids need to be in bed by 8pm. We want to provide something for them.

AM: That is truly amazing and the students must be excited for that experience!

So in the beginning we will have a normal lunch service and our evening will be a really fun celebratory affair with open seating so that people can have fun but then enjoy seeing the ball drop at home on TV. They can have an early celebration with us.

What would you consider to be a classic holiday dish that people enjoy at Tavern on the Green as well as a cocktail to

Starting at 9pm, we have our full 4 course meal with seating so you purchase your ticket by buying by table

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and it is yours for the evening. There will be live entertainment at the Bar Room and our Atrium so there will be several different party areas. The idea is that you will have a beautiful meal, then we will have passed desserts so once you finish the first part of the meal, your table is your home base, but then you can enjoy exploring the restaurant to bring in the New Year celebration! @TavernOnTheGreen

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Athleisure Mag #35 Nov 2018

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ATHLEISURE MAG NOV 2018 | Grab Your Fork + Knife with Jordan Andino