Bari Studio

Did you know that ‘must love coffee’ is one of our hiring requisites at Bari?

Okay, that was a blatant lie. But it just so happens that everyone who works at Bari is a coffee drinker. And ‘drinker’ is probably an understatement; we’re coffee enthusiasts.

Despite being located approximately 100 feet away from Starbucks, when we need our midday café fix, we brave a five-block walk to La Colombe.

Today, we discovered a new addition to La Colombe’s coffee roster: Pure Black Coffee. Steeped for 16 hours in stainless steel wine tanks, free from oxygen, pressed and filtered twice? They had us at ‘wine tanks.’

It’s rare to find a bottled coffee drink free of sugar or flavorings, and, truthfully, this coffee is sweet and smooth enough to be served black over ice (as La Colombe recommends). And, as one would imagine, when coffee is steeped for 16 hours, it’s quite strong. Delicious, instant energy?We’re already addicted.

Plus, it comes in an awesome beer bottle. And, what’s more fun than noting the strange looks you get when walking around Tribeca mid-morning in gym clothes and with a ‘beer bottle’ in hand?

Highly recommended.

Who: Karl Lagerfeld (well, inspired by Karl Lagerfeld)

What: Chanel’s Little Black Jacket exhibit

Where: 18 Wooster Street

When: Today or tomorrow! The exhibit only runs through tomorrow night, so see it now or say au revoir.

Why: Think looking at photos of beautiful, famous people wearing a beautiful, famous jacket sounds like fun? Us, too. The Little Black Jacket exhibit features over 100 photos of celebrities wearing custom Chanel LBJs. (We even spotted a few Tribers in the mix!) Lagerfeld told Gotham Magazine why the jacket is deserving of its own exhibit: “Every designer dreams of inventing the Chanel jacket. It’s up there with jeans or the T-shirt.”

How: If you want to follow our lead, we took a midday rendezvous to see the exhibit in lieu of a lunch break. Totally worth it.

Want to know what we’re up to in the Hamptons? We’re turning the Tribe mic over to trainer extraordinaire Katia for her round up of favorite Hamptons happenings.

So long to Sunday brunches at Bubby’s. From this point on, our Hamptons outpost will be my weekend home. (I know, woe is me.) Though I’m becoming more familiar with the Jitney than I’d like to admit, I’m seizing my weekends in the Hamptons as an opportunity to discover some amazing things around the village and fall in love with our studio out East.

This weekend’s favorites?

1. Our space at Summer Kicks. It’s enormous.
2. The fact that Tribeca’s first artist-in-residence, Chris Choi, took over our Hamptons walls.
3. The crazy neon yellow “ray” crops from lululemon. They scream summer, and I couldn’t resist.
4. BariHYBRID, our newest class and a mash-up of all that Bari has to offer. From first-hand experience, this is by far our sweatiest class yet.
5. Massive amounts of Italian sausage (that’s workout fuel, right?).
6. A freezer fully stocked with BariPOPs, now ready to sample. Tastes like summer to me!
7. Brunch at Babette’s [link], complete with watermelon mimosas and the Don omelette with sundried tomatoes, smoked mozzarella, and pesto. It exceeded all expectations.
8. Making friends with the neighborhood teacup poodle named Cupcake . She was 1 pound. Just so we’re clear, I’ve eaten cupcakes that weigh more.
9. The sun, when it finally peeked out from behind the fog and clouds.
10. Being inspired, refreshed and exhausted from my first weekend in the Hamptons. I think I could get used to this.

Until next time,

Katia

Join us this Saturday, June 16th from 3-5pm for an afternoon of learning, eating and drinking (wouldn’t be the weekend without a post-workout cocktail, right?) at our first ever BariBQ Seminar: Bari’s take on the classic 4th of July BBQ.

Resident Chef Dave Shamoon will put a fresh twist on classic 4th of July favorites, with healthy and creative dishes that you can enjoy throughout the summer… and our soon-to-be classic watermelon-infused cocktail. Chef Dave is ready to teach us some tips and tricks that will be sure to impress our friends and lighten up our summer cuisine. We know what you’re thinking… healthy food on 4th of July? But don’t worry. These low fat foods are fully packed with 4th of July flavor.

Some menu teasers: grilled red snapper with strawberry and avocado salsa, whole grain Byzantine couscous salad, a fat free 4th of July parfait, and a frozen watermelon cocktail to wash it all down. Yes, our mouths are watering too. Spots are limited, so sign up ahead of time!

P.S. No skill with a spatula? No problem. We’re beginners too so we expect to see you all there. We promise you’ll have a blast learning some tricks of the trade.

Bon Appetit, Tribe.

BariPOPS are finally here and they’re taking Bariddicted to another level. We’re eating them after our workouts, a hot day at the beach, and to end our crazy nights out… Yes, they’re really that good.

Need more reasons?

• They taste really, really good.
• They are made with whole foods and ingredients you can pronounce.
• They look and taste like a dessert, but are a health food that nourishes your body.
• They are naturally delicious. No popsicle has more than four ingredients.
• They give you a burst of refreshing, post-workout fuel.
• They will be your child’s first health addiction.
• They are the perfect summer snack.

Go ahead, get addicted, Tribe. Your body will thank you.

Move with Bari and get to know what makes us move.

BariTV, our web series launching next week, features everything you need to know about Bari: recipes, workout tips, workout sequences, community highlights, and more (don’t think we’re going to give it all away, we’re not that easy).

Keep your eyes peeled for weekly episodes! For now, here’s a sneak peak.

We’re on the fence about calling this dish pasta because, well, it’s not. It’s zucchini… parading around as pasta. We’re okay with this because we’ll take summer squash in any form, under any name, during its seasonal peak (now). But, in the event that you have a hankering for a big bowl of starchy carbs (we know, it happens), we offer you this quasi-disclaimer to inform you that despite the recipe’s title, you’re on the horizon of a big bowl of vegetables. That said, if you have a hankering for cool, crisp summer foods (this happens, we hope) - or simply to feel good in your bikini - you’ve come to the right place. This light but satiating combination of peanut sauce-laden, sweet, in-season vegetables is the perfect summer lunch or cookout side dish.

Raw Zucchini Pasta with Peanut Sauce

Ingredients:

-1/2 cup natural peanut butter

-1 tsp. crushed red pepper, more or less to taste

-2 tbsp. soy sauce or tamari

-2 tbsp. rice wine vinegar

-1 tbsp. lime juice

-1/4 cup warm water

-6 zucchini (mixed yellow and green)

-2 carrots

-sesame seeds (optional)

Directions:

-Combine peanut butter, red pepper, soy sauce, vinegar, lime juice and water. Whisk together until smooth.

-Using a vegetable peeler, peel the zucchini and carrot into thin ribbons. (If you have a spiralizer, use it for more pasta-shaped, crunchy vegetables.)

-In a large serving bowl, dress the zucchini and carrots with the peanut sauce, and coat well. Garnish with sesame seeds and additional crushed red pepper, if you like.

The Tribe is Watching…Venamo by MPeach.

We loved her so much we made this the feature song in our upcoming Bari promo. Not only does she sing and rock out like it’s her job (okay, it is her job), Peach also filmed, directed and produced our BariTV series… as a side project to her jam-packed music and film career. (And we thought we were busy.) Go ahead, we dare you not to fall in love this ultimate cool girl who manages to do it all, and maybe even have it all.

Happy Friday, Tribe!

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” -Gloria Steinem

The start of a new season represents new possibilities, and when that season brings longer days, warmer weather and greener trees, the list seem endless. For the month of June we are banishing the word ‘impossible’ from our dialogue and challenging everyone to embrace all of the little possibilities that come our way.

We know the idea of embracing life’s limitless possibilities is easier said than done. It’s all too easy to slip into a viewpoint from which we dwell on what’s ‘not possible.’ You missed your train. You didn’t make the deadline. You twisted your ankle during the race. Yes, sometimes we hit bumps in the road. Sometimes we have to change our plan halfway through. Sometimes it just seems like nothing goes our way.

Life can seem impossible. But, if we shift gears, we can think about these ‘impossibilities’ as nothing more than states of mind. It may be true that for any individual, the task at hand may not be achievable. What if we accept that every time we experience a perceived failure, it simply gives us space to explore something new? This simple shift in perception gives us a chance to stand up, change courses and live life with intention.

What’s possible this June? A balanced life of work and play; appreciating the small things; random acts of kindness; reaching our health and fitness goals; feeling good every day. And of course, #100daysofsummersweat. Welcome June head on and make the impossible possible. Live in an endless summer; live in a realm of endless possibility.

On our plate today: Balsamic Pepper Strawberries.

This unlikely (and frankly, sort of unappetizing) combination of ingredients requires a bit of trust and faith on your end; but, we promise, it all comes together beautifully. It’s a regular in our summer dessert rotation, and the leftovers make an amazing salad topper.

For the freshest strawberries, head to your local farmer’s market and look for locally grown berries (they’re sweeter and juicier than those bred for shipment). The best measure for quality assurance? Use your senses: feel and smell the berries. They should be firm, bright and smell super fragrant. Small to medium berries are often better quality than larger ones.

Want to make sure your pint is full of good picks? Head to a local strawberry field, and pick your own! Sounds like an oncoming Bari fieldtrip…

Balsamic Pepper Strawberries

Ingredients:
-1 lb. fresh strawberries, halved
-4 tbsp. good quality balsamic vinegar
-1 tbsp. raw honey
-1/4 tsp. white pepper, or to taste

Directions:
-Whisk raw honey into balsamic vinegar to combine.
-Place strawberries in a medium-large, shallow container, and drizzle balsamic honey mixture over them.
-Cover and let sit at room temperature for at least an hour. Right before serving, sprinkle white pepper over the berries.