Nothing is Impossible SEPTEMBER 2017

robert irvine’s public House INSIDE THE NEW GAME-CHANGING LAS VEGAS RESTAURANT

DEEPAK CHOPRA THE REVOLUTIONARY AUTHOR AND SPEAKER SITS DOWN FOR AN EXCLUSIVE INTERVIEW ROBERT IRVINE MAGAZINE Nothing is Impossible

FOUNDER AND EDITOR-IN-CHIEF BUSINESS and MARKETING Robert Irvine CHIEF OPERATING OFFICER GENERAL MANAGER Justin Leonard Matt Tuthill DIRECTOR, BRAND CULINARY EDITORS ENGAGEMENT Shane Cash, Brian Goodman, Darryl Moiles Joshua Lingenfelter

CREATIVE CONSULTANT, COVER DESIGN PUBLIC RELATIONS Sean Otto BRICKHOUSE PR David Sabin CONTRIBUTORS Jay Cardiello, Amber Day, Mike Geremia, Leah Jantzen, Andy McDermott, SJ McShane, Nathan Mikeska, Heather Quinlan, Alden Ryno, Kenny Santucci, Michael Schutz, MD, Vanessa Tib

PHOTO AND VIDEO CONTRIBUTORS Jeremy Borash, Ryan Coyne

For advertising inquiries, contact Matt Tuthill, [email protected] For general comments, contact him on Twitter, @MCTuthill

Robert Irvine Magazine is published digitally 10 times per year—monthly with double issues in the summer (July/August) and winter (January/Febru- ary). Download it exclusively at RobertIrvineMagazine.com. Read it on mo- bile devices through Apple News, Flipboard, and the Google Play Newsstand.

Copyright 2016 by Irvine Products, LLC. No part of this magazine may be reproduced in any manner whatsoever without written permisssion from the The cover photo appears courtesy publisher except in the case of brief quotations embodied in critical articles of Todd MacMillan Robert’s editor’s and reviews. For information or written permission contact the publisher at portait appears courtesy of Ian Span- [email protected]. ier. Gear and product photos appear courtesy of their respective manufac- The information herein is not intended to replace the servies of trained turers. Subject photos appear courtesy health professionals. You are advised to consult with your heatlhcare pro- of the respective subjects unless oth- fessional with regard to matters realting to your health, and in particular erwise noted. All other photos herein regarding matters that may require diagnosis or medical attention. appear courtesy of Shutterstock.com. inside the issue ROBERT IRVINE MAGAZINE SEPTEMBER 2017 /// Vol. 2, No. 7

GETTING STARTED 4 ROBERT’S LETTER Social media is an incredibly powerful tool. Are you mindful of how you’re using it? 6 GAIL’S CORNER This month, Gail visits San Fran- cisco and shares her favorite places to visit. 8 DOCTOR SCHUTZ September is Prostate Cancer Awareness Month. Here’s what you need to know.

9 IN THE GYM We explain the benefits of train- ing upper, lower, left, and right A PLACE FOR THE PEOPLE sides of your body indpenedently. Robert Irvine’s Public House celebrated its grand opening on July 27 to much 14 IN THE KITCHEN fanfare. The dust has settled, but the Vegas culinary scene may never be the same. Read our exclusive inside look starting on Pg. 17. Robert’s recipes for rice and beans and steamed clams, plus gear that of-a-kind experience. zine for an exclusive interview on will cuts time in the kitchen. 25 BRING THE PUBLIC a wide range of topics. You don’t HOUSE HOME want to miss this. FEATURES Can’t make it out to the Public 39 PARTING WORDS 17 ROBERT IRVINE’S House anytime soon? We’ve got you Columnist Heather Quinlan says PUBLIC HOUSE covered with at-home versions of to take the new school year as an Robert’s new restaurant at the Robert’s elevated pub food. opportunity to learn something Tropicana in Las Vegas launched 31 DEEPAK CHOPRA new; Sara Jane McShane delivers with a bang this summer. We take The visionary author, speaker sits simple weight loss tips; plus our you behind the scenes of this one- down with Robert Irvine Maga- parting words to live by.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 3 ROBERT’S LETTER SPREAD A LITTLE LOVE Social media is a powerful tool. Are you aware of how you’re using it? There isn’t a day that goes by where I’m not posting something to Facebook, Instagram, or Twit- ter. I love interacting with fans and there’s never been a better time in history for ease of com- munication between public fig- ures and the general public. Rest in peace, fan mail. Social media is also a wonder- ful tool to keep old classmates and friends connected. Casual acquaintances and old colleagues usually fade from memory with time, but now that almost nev- er happens. You probably know someone you worked with for one month five years ago who is on your timeline liking pictures and commenting on everything you post. Depending on how you look at that, it’s either a miracle or a curse. Either way, technologies that didn’t exist just a few short years ago have fundamentally changed the nature of human interaction in the world today. William Gibson, the science fiction author who coined the term “cyberspace” said that no tech- nology is inherently good or evil. It’s how we apply it that matters. The same applies to social media. Sharing pictures of good times, promoting your work, and gener- ally staying in touch with friends Follow Robert on Twitter, Instagram, and Facebook.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 4 ROBERT’S LETTER

From FOMO (Fear Of Missing Out) to unhealthy comparisons with other, social media can become an unhealthy place for anyone. Stay mindful of how you use it and choose to add something positive to the world. and family are all obvious pluses. derful. I’m just saying to choose your one and only Deepak Chopra, If, however, you’re someone who words carefully; complaining with- shares the viewpoint. In our uses social media to “vent” about out offering a constructive solution wide-ranging interview begin- problems in your life, post cryptic doesn’t do much. Also remember ning on Pg. 31, Deepak offers messages that beg for sympathy that advocating for what you believe his thoughts on a whole host of or attention, publicly complain to is right doesn’t ever have to involve topics. With regard to technology, companies about customer service, using insulting language. If you can’t Deepak says that we can’t stop its or generally bash things that you argue your point without belittling advance. We can only commit to don’t like—be it a recent episode of your opponent, then maybe your using it for good. Supergirl or the President’s latest argument isn’t worth making. In that spirit, I ask you to stay speech—I hope you’ll take a mo- The rapid advance of technology mindful of how you use technol- ment to pause and realize that your makes our world smaller every day ogy and social media. Choose to words and thoughts are indeed and connects us in ways that were spread a little love today. I think powerful, and to be careful about once unimaginable. Let’s respect you’ll be amazed at what happens. what you’re bringing to the table and that ability and decide to always choosing to share with the world. choose our words carefully. Don’t Yours in health, I am by no means saying that social ever forget that whoever you’re media can’t be used as a platform to talking to, there’s a real person on critique; the ability to galvanize and the other end. Like technology, our mobilize millions around a social world can only be as good as what protest or other cause for the com- we choose to bring to the table. mon good is extraordinarily won- This month’s cover subject, the

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 5 GAIL’S CORNER FUN IN FRISCO San Francisco is packed with culture, fun, and delcious food. These are the places you can’t miss when you visit. /// BY GAIL KIM-IRVINE

Alcatraz, the former federal prison, is now a major tourist attraction in San Francisco. Check the next page for Gail’s tips on getting tickets. San Francisco might be one of the once and parking at the hotel was much San Francisco has to offer. most expensive cities in the country, $80/night. Besides cost, it’s just not And of course Napa is just a short but it’s also one of my favorite cities necessary. Uber and public transit— drive away. to visit in the U.S. It is scenic, bus- including those world famous cable tling and has a vast array of things to cars—have got you covered. BEST TOURIST SPOTS do for tourists. And despite the high Last but not least, visit in the spring cost of living, there’s plenty you can and summer (it gets pretty chilly GOLDEN GATE BRIDGE do on a budget. in fall and winter) and wear a good If you’ve never seen or driven over My main travel tips for visiting pair of sneakers if you’re going to be the Golden Gate Bridge, it’s definite- San Francisco would be not to rent walking around the city. Flip flops or ly a bucket list item. I’ve seen, driven a car (unless you plan to visit nearby dress shoes won’t hack it on the hills over and gone to the highest points Napa or other close by destinations) and you will tear your feet apart if to see it on several occasions, but it’s and to visit during the warmer you make the mistake. absolutely stunning every time. Take climate months. I rented a car there What follows is just a taste of how a moment to properly take it in.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 6 GAIL’S CORNER

Far left: Talia Irvine and Gail’s mother, Sunja Kim, posing in front of the Golden Gate Bridge. Center, Robert gets his pump on at World Gym, San Francisco. At right, the city’s famed cable cars; unlimited day passes cost $21.

ALCATRAZ and great equipment for fitness ert brought a group of us for my Robert and I had a July 4th date fanatics. birthday and the price fix menu here once and of course all the 290 De Haro St. had something for everyone. They tickets were sold out on a holiday. So San Francisco CA 94103 have choices of 3-5 courses or you we found out that they always hold can opt for the tasting menu, which a block of tickets the morning of. EATS we did. You’ll want to save room So if you don’t have tickets, you can YANK SING - DIM SUM for dessert, which was actually our still get there if you get there at the 2 locations: favorite part. Every single one was crack of dawn. It’s worth it to see an 101 Spear St. to die for. incredible piece of history. 49 Stevenson St. Alcatraz Island Tickets Come for lunch as it’s not open PEPPER PALACE for dinner hours. This restaurant 2800 Leavenworth St. FITNESS came highly recommended from a This isn’t a restaurant, but it WORLD GYM, SAN FRANCISCO few chef friends and locals and it’s definitely for my hot sauce lovers If you go at the right times of the known for being the best dim sum out there! If you share an obsession year, you can walk, run, or bike on in the city. It didn’t disappoint. Rob- with hot sauce like I do, this place the pier/waterfront San Francisco ert and I were especially impressed will be your Disneyland. There are has enough hills to make you feel with all their varieties of dumplings. over 30 locations across the coun- like you had a workout while hitting try but this is where I discovered it. all the sightseeing spots. But if you GARY DANKO From mild to scorching, they have want a proper gym, Robert and I 800 North Point St. it all. You’ll laugh at all the unique always hit up World Gym San Fran- San Francisco CA 94109 names of hot sauces such as “Dr. cisco. It’s conveniently located and If you prefer finer dining, Gary Assburns” and many more. Tastings not intimidating for beginners. It’s Danko’s is the place to go. Great and in store challenges make this got amazing, energetic atmosphere ambiance but not uptight. Rob- place a ton of fun!

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 7 dr schutz GUYS, LISTEN UP September is Prostate Cancer Awareness Month. Here’s what you need to know. BY MICHAEL SCHUTZ, MD Prostate cancer screening is the best way to find prostate cancer early. But screening has come to encompass several methodologies over time—from the old-fashioned manual exam to blood testing. For this special edition of my column, I checked in with Dr E David Crawford about the new developments in screen- ing. Dr. Crawford is Professor of Urolo- gy, Surgery and Radiation Oncology at the University of Colorado, Denver and Chairman of the Prostate Conditions Education Council. He is also one of my mentors and one of the leading thinkers about prostate cancer in the country. Few guys arecomfortable talking about prostate cancer, but procrastinating can Here’s what he had to say: have deadly effects. Learn more about Dr. Schutz HERE. Prostate cancer is the most common of developing prostate cancer over er tests allow patients and physicians cancer in men and one of the problems the next 5 years and you do not need to have a conversation about the risk we currently have with prostate cancer another PSA during that time. This of prostate cancer and the patient can screening is we find many men who includes 75% of men If you have a PSA make an informed decision about the have nonaggressive prostate cancer above 1.5, you should see your urologist risk of prostate cancer. The website: who may not need treatment. The PSA to further assess your risk of cancer. www.pcmarkers.com is very helpful test, or prostate-specific antigen test, is Risk assessment involves multiple source for information on screening frequently used to find prostate cancer, factors including your age and health and markers . but it is not adequate by itself to tell status. This may involve getting ad- I believe doctors need to change our if a man has prostate cancer or if that ditional information to better define thinking about prostate cancer. We cancer needs treatment. your risk of cancer and risk of dying of have to educate and involve patients The decision to screen for prostate cancer. Many new genomic tests are in their decisions about screening for cancer should involve an informed coming out to allow patients and their prostate cancer. We have to be more fo- decision between the patient and physicians to better define the risk of cused about finding those patients who physician. Approximately 90% of PSA prostate cancer and need for biopsy. have high grade aggressive prostate are ordered by primary care physicians. One urine test, SELECT MDx , can cancer in whom those cancers will be Physicians have been using a PSA of define with 99 percent certainty that a threat to them. There are many new 4ng/ml as the cutoff for prostate cancer you do not have high grade, aggressive tests coming out that will help patients screening for the past 30 years. Recently prostate cancer if it is negative. This and clinicians make the best decisions we have found a few new things out can avoid prostate biopsies that have for these patients. When done early about PSA. risks associated with them. enough, these tests could save your A recent study by our practice in MRI is also useful to assess suspicious life. Or, if you’re lucky enough to get Denver showed that if you have a PSA areas in the prostate in people with negative results, at least reduce a lot of 1.5 or less that you have a 0.4% risk prior negative biopsies. These and oth- worry and anxiety.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 8 IN THE GYM: PRO TIPS

ONE AT A TIME

Dividing your body into upper and lower hemispheres, and left and right sides, your workouts will accomplish more in less time. Here’s why. BY PAUL ROBERTS

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 9 IN THE GYM: PRO TIPS

Working the left and right sides of your body imdependently helps eliminate muscle size and strength imbalances.

Forcing your body to pump blood but serious bodybuilders split alternate dumbbell curls, left and to alternate hemispheres of your these up; if you’re trying to get big right, and do single-leg moves like body gets twice as much work done shoulders, you don’t want your legs split squats, pistol squats, and sin- in the same amount of time. syphoning blood away. gle-leg leg presses. When using any An old-school bodybuilding But if your goal isn’t to get big, plate loaded (Hammer Strength) split looks like this: chest and back what do you do? Specifically, if machine, try doing all your reps one day; biceps and triceps anoth- your goal is like many—to lose for the weaker side of your body (If er; legs on another; shoulders on weight—how should you structure you’re right-handed, try doing all another; repeat. Splitting a routine your workout? It turns out that reps for your left side first). up like this allowed bodybuilders to you’ll want to do the exact opposite When the left and right sides of cram a lot of volume in for a single of what a bodybuilder would do— your body work in tandem with body part to help build it up, and send blood rushing from your up- their combined strength acting since you’re not working that body per body to your lower body, back upon the same object—as in a part again for another four or five and forth, for much of the workout. barbell curl, bench press, or barbell days, there’s ample recovery time. This forces your heart to beat faster squat—the weaker side of your The other major benefit: When all to keep up, adding a cardiovascular body can be “carried” to some your exercise choices focus on the training element to a traditional extent by the stronger side of your same area, blood rushes to that area weight routine. body. Working left and right sides of the body to deliver oxygen and To take things a step further and independently can help diminish nutrients to working muscles. Some build greater strength, try inde- the strength discrepancy between of the old-school splits combined pendently training the right and left the left and right sides of your body, shoulders and legs for time’s sake, sides of your body. For example, if not eliminate it altogether.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 10 IN THE GYM: WORKOUT OF THE MONTH

EVEN SPLIT Our Workout of the Month perfectly gives every body part the attention it deserves. Get ready for a killer pump and sweat. DIRECTIONS: After a five- to EXERCISE REPS EXERCISE DESCRIPTIONS ten-minute warmup, perform the Dumbbell Split Squat 20 following workout as a circuit, Left-Right Dumbbell Press 20 DUMBBELL SPLIT SQUAT resting for only two minutes after Dumbbell Lunge 20 Hold a pair of dumbbells and stand completing the Russian twist. Do Left-Right Hammer Row 20 with your back to a bench or plyo three circuits total. Dumbbell Step-up 20 box. Set one foot on the box; your Left-Right Bench Press 20 back leg will reach behind you; the Left-Right Calf Raise 20 top of your shoe will be resting on Left-Right Dumbbell Curl 20 the bench or box. Bend your front Dumbbell Kickback 20 knee and squat low to the ground. Russian Twist 50 Drive through your front heel to

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 11 IN THE GYM: WORKOUT OF THE MONTH

form. Flex and extend your ankle, pushing the platform with your toes. Do ten reps on your left side, then ten on your right.

LEFT-RIGHT DUMBBELL CURL Stand up straight holding a pair of dumbbells at your sides. Perform curls, alternating sides for twenty reps. Squeeze your biceps hard at the top of the movement.

DUMBBELL KICKBACK (Pictured at left) Hold a dumbbell in your left hand and bend forward at the waist, keeping your back flat. Brace You don’t need to brace yourself against a box or bench; you can use your own yourself with your right hand thigh as pictured. Just be sure to keep your spine straight throughout the exercise. against the weight rack or a bench. stand back up. Complete ten reps (plate-loaded machine) and per- Keeping the upper portion of your on one side, then ten reps on the form rows, one arm at a time. You left arm parallel to the ground other. can do all ten reps for one side and (you can pretend that your elbow then switch, or you can alternate is bolted to your side) extend your LEFT-RIGHT DUMBBELL the whole way. elbow, lifting the weight until PRESS your entire arm is parallel to the Stand and hold a pair of dumbbells DUMBBELL STEP-UP ground. Squeeze hard in the peak at your shoulders. Press the right Stand in front of a bench or plyo position, then slowly return to the dumbbell overhead, then slowly box holding a pair of dumbbells. start. Do ten reps on your left side, return to the start. That’s one rep. Step up onto the box, driving then switch sides to do ten on Then press the left dumbbell over- through your front heel. Step down your right. head. Continue alternating reps and switch sides. Continue until until you’ve hit twenty. you’ve done twenty reps. RUSSIAN TWIST (Pictured on previous page) WALKING LUNGE LEFT-RIGHT BENCH PRESS Sit on the floor with your knees Stand holding a pair of dumbbells Lie down on a weight bench hold- bent, your heels on the floor or and walk forward, lunging with ing a pair of dumbbells at your hovering just above it, with your each step. Your front leg should chest. Press up, one side at a time. toes pointed up. Sit up straight form a ninety-degree angle as You can do all ten reps for one side holding a medicine ball or weight you descend toward the floor; and then switch, or perform twenty plate in your hands, extended your back knee should touch the alternating reps. slightly away from your body. Turn ground. Continue until you’ve hit to your left side, keeping your twenty reps, moving forward with LEFT-RIGHT CALF RAISE chest up; touch the ball/plate to each step. Lie down in a leg press machine the ground near your left hip, then and set your left foot on the plat- turn to the right, touching the ball/ LEFT-RIGHT HAMMER ROW form; your toes should be the only plate to the ground near your right Sit in a Hammer Strength part of your foot touching the plat- hip. Continue for fifty reps.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 12 IN THE GYM: GEAR FALL FIT Gear for the season, whether you’re running, biking, or cross training.

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ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 13 IN THE KITCHEN: RECIPE RED BEANS & RICE Classic. Simple. Satisfying

Serves 5 MAKE IT THE MACROS

YOU’LL NEED 1) Heat olive oil over medium-high CALORIES: 361 1 tbsp olive oil heat in a large saucepan. Saute gar- PROTEIN: 14 g 2 cloves garlic, minced lic, onion, celery, and bell pepper FAT: 6 g 1 large red onion, diced until tender. Stir in kidney beans, CARBS: 63 g 1 stalk celery, diced onion powder, salt, pepper, and hot 1 green bell pepper, small diced sauce. Reduce heat to low and let 1 red bell pepper, small diced mixture simmer slowly while you 2 16 oz. cans red kidney beans cook the rice. 1 tsp onion powder 2) Bring the chicken stock to a boil 1 tsp salt and stir in rice and butter. Return 1/4 tsp black pepper to a boil, reduce heat to low, cover 1 tbsp hot sauce and cook for 20 minutes without 2 1/2 cups chicken stock removing the lid. Remove from 1 cup white rice heat and let stand for 5 minutes. 1 tbsp butter 3) Fold rice and beans gently 1 tbsp minced fresh cilantro leaves together and transfer to a serving dish. Serve garnished with cilantro.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 14 IN THE KITCHEN: RECIPE STEAMED CLAMS A mouthwatering meal is just minutes away.

Serves 6 MAKE IT THE MACROS

YOU’LL NEED 1) Wash the clams thoroughly and CALORIES: 292 6 dozen fresh clams (littlenecks or remove any blemishes. They should PROTEIN: 9 g middlenecks) have no odor. Heat oil in a large FAT: 23 g 3 tablespoons grapeseed oil saucepan (with a cover) over medi- 4 cloves garlic, chopped um heat and cook garlic and onion CARBS: 6 g 1 large onion, chopped until translucent. 1 cup white wine 2) Add the wine and let cook for a 2 cups clam juice or water couple of minutes to combine the Chopped parsley leaves flavors. Add the clams and clam juice Salt and pepper (or water) and cover the pan for about 1/2 cup melted butter (1 stick) 10 minutes until the clams open. 3) Discard any clams that do not open and remove clams to serv- ing bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 15 IN THE KITCHEN: GEAR EASY DOES IT Gear that makes cooking simpler and faster. Everything should work this well.

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ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 16 Behind The Scenes: ROBERT IRVINE’S PUBLIC HOUSE

Robert’s new restaurant at the Tropicana in Las Vegas is a sight to behold, filled with incredible food, the deepest beer menu you’ve ever seen, and something else so special you have to experience it to believe it. BY MATT TUTHILL

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 17 PUBLIC HOUSE

Robert enjoys a laugh with WWII veteran Woody Williams after arriving at Public House via helicopter. Robert and Williams grabbed these T-shirt cannons and fired Public House shirts into the crowd. On the previous page, from left to right: Annalise Irvine, Tropicana GM Aaron Rosenthal, Woody Williams, Gail Kim-Irvine, Robert, and Talia Irvine. See video of the grand opening by clicking HERE.

It is Wednesday, July 26, just a doors tomorrow. intimately involved in every detail, few minutes past noon, and in Robert stands just outside the from the development of the menu less than 24 hours, Robert Irvine’s open kitchen with a gravitational to the layout of the restaurant, to Public House will celebrate its pull all his own. Employees cluster logo design, the materials used on grand opening. At the moment, the around him and disperse at irreg- the bar and outer facade—even the 9,000-square-foot 275-seat restau- ular intervals, seeking sign-off on server uniforms—and hundreds of rant on the main floor of the Trop- various particulars. The parade other tiny details that the average icana Hotel in Las Vegas is mostly seems endless as dozens of people customer might not notice. When empty, but it echoes with the chat- pull at Robert’s attention. Then added together, he’s counting that ter of staff and the clanging of pots suddenly, he is alone. Dressed those little details will enrich the and pans in the kitchen. Bartend- in his trademark skin-tight navy overall experience and set Public ers, servers, and line cooks buzz t-shirt, dark blue jeans, and black House apart on the hyper-competi- back and forth, making last-minute loafers, he takes a deep breath, tive Vegas culinary scene. preparations for tonight’s friends props his hands on his hips, and At present, a few of those tiny de- and family dinner—a soft opening surveys the dining room. The tails are gnawing at him. The same that should reveal any issues that look of concern on Robert’s face is critical eye that cold-bloodedly need to be ironed out before more understandable; the restaurant he dismantled so many establishments than 1,000 members of the gener- is set to unveil has been 18 months on Restaurant: Impossible is now at al public storm through the front in the making, and he has been work on his own creation.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 18 PUBLIC HOUSE

“The centerpieces aren’t here yet,” he says. “They’re supposed to be here to- morrow—along with a few room dividers and plants.” Does that mean he’s nervous? “No,” he says flatly. “I’m just trying to imagine what it will look like when it’s really finished.” The moment alone doesn’t last long. Hotel administrators come to pay him a visit and assess the progress. Fans from the casino floor look in through the win- dows and recognize him, then barge in to ask for pictures. He obliges, as he always does. So it goes for another five hours; the sparkling new venue is an object of curiosity, but Robert remains the main attraction. That is, until the food starts coming out to the tables. The concept behind the menu is “ele- vated” pub food. There are countless bars where you can walk in and order a pint, a plate of wings, or a shepherd’s pie, but there is only one in the world where you can get those things—and a whole lot more—as interpreted by the inimitable Robert Irvine. The unique twist at the Public House, as Robert Irvine’s VP of Culinary Af- fairs Darryl Moiles explains, goes beyond taking ordinary pub food and making it “gourmet”. “Robert is British, lives in the States, and regularly travels the entire globe,” Moiles says. “We felt that the menu should reflect that worldly sensibility.” Indeed, beyond the wings and pizza, the menu is much more sophisticated than you’d find in an average pub. Exhibit A is the first course: appetizers like peppered goat cheese poutine with shiitake mush- rooms; French onion fondue; steak tartare; Top: Robert’s helicopter arrives to the grand opening ceremony. Middle: a and lump crab arancini might scream out bartender gives a thumbs up after making a signature cocktail. Bottom: Dar- more to foodies than the sports bar crowd, ryl Moiles, Robert’s VP of culinary affairs, oversees the kitchen on Day One.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 19 PUBLIC HOUSE

but a single bite of any of these would convert even the most pedestrian customers. Main course options are divided into three subcat- egories: sandwiches/burg- ers, pizzas, and entrees. On the sandwich side, you can get a Pastrami Rachel, which is smoth- ered with German grain mustard; a lobster roll with sofrito mayo; grilled chicken breast with fig Above, Robert marmalade; a BLT with thick-cut shares a bacon; and the “Fork and Knife moment with Fondue Burger”, which your server Medal of Hon- will coat with melted gruyere when or recipient Woody Wil- it’s delivered to your table. liams. At right, Thin crust pizzas come out of the Robert takes oven piping hot in familiar vari- over the digital eties—triple cheese; pepperoni; marquee. and margherita—and exotic—wild This last mushroom; kale pesto; and pro- item was sciutto with fig jam, goat cheese, something and arugula. of a sticking Entrees include shepherd’s pie; point for blackened mahi; ponzu glazed Robert, who If you’ve saved room for des- salmon; fish and chips; skirt steak harbors a deep-seated love of the sert, there’s a peaches and cream with frites; chicken fried duck traditional family dinner and says, cheesecake; English banofee pie; confit; braised lamb shank; and “When you roast a chicken right, it warm bread pudding; dark choc- ramen. Two items best shared in- can be the best meal in the world.” olate panocatta with mini dough- clude the 40 oz. tomahawk ribeye For the health-conscious, six sal- nuts; almond cake; and a mason and the five-pound roast chicken ads are available, including shaved jar apple pie topped with a hunk of with mashed potatoes, veggies, and kale; chicken avocado; and roast five-year old cheddar cheese from demi glace. vegetable and watercress. Grafton, VT.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 20 PUBLIC HOUSE

That last dessert item notwith- thing, ask for Robert’s very standing, every effort has been to own blend of Patron, which source local ingredients from meat he formulated while on a trip to veggies to bread. to the distillery in Guadalaja- If the main menu looks deep ra, Mexico. enough to invite repeat visits, “Friends and family night” the bar menu is genuinely over- might sound like an easy soft whelming, with 100 beers, all opening, but shortly after the presented by the region of origin. doors open, every table top Award-winning microbreweries and bar stool is filled. This, from across the US are well-rep- it turns out, was by design. resented, as are foreign beers and Moiles said that the restaurant good old-fashioned macrobrews was intentionally overloaded like Bud and Miller. on both nights leading up to If your order a cocktail, you can the grand opening. have it made with Robert’s Board- “You’re supposed to fail on room Spirits (see the story in our those nights,” Moiles said. October issue) and if tequila is your “They are stress tests. You

Above: Robert’s own blend of Patron. Top right: the hickory smoked chicken wings. Middle right: the French Onion poutine. Bottom right: shepherd’s pie. Make reservations at troplv.com.

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can’t get it right until you see where Williams then grabbed T-shirt can- heaping praise on Robert’s efforts things are going to break down. nons and fired swag into the crowd, to make the restaurant a one-of- Once they did, we were able to posed with fans in front of a Patron a-kind experience, then detailing iron it out and get it perfect for the roadster, then made their way in- the extraordinary travails of special grand opening.” side for the unveiling ceremony. guest Williams. In World War II, Public House Executive Chef Aaron Rosenthal, General Man- Williams was part of the Marine Scott Green has more than two ager of the Tropicana, spoke first, detachment that planted the Amer- decades of culinary experience un- der his belt and previously opened restaurants for Celebrity Cruises. Before taking the reins at Pub- lic House, he came directly from running the kitchen at a ski resort in Alberta, Canada. A Las Vegas native, he’s no stranger to the heat of the strip, having also worked at Caesar’s Palace. Green has opened a fair share of restaurants in his day, but the impending launch of Public House, he said, gave him fewer nerves than in the past. “There’s so much support from Robert and his team here that I know we’re going to be just fine,” Green said. “I’m just excited to be in on the ground floor.” The following morning, a throng of Robert’s fans and press gather outside the Tropicana’s main en- trance. An attendant pushes a cart filled with ice and bottled water amongst the bodies as the ther- mostat climbed to a—mercifully dry—104 degrees. Robert didn’t keep the crowd waiting long. Right on schedule, his helicopter—emblazoned with the Public House logo—descended into the parking lot. When the blades stopped spinning, he hopped out to thunderous applause, flanked by his wife Gail and Medal of Honor recipient Woody Williams. He and Gail Kim-Irvine strikes a pose in front of the Public House logo.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 22 PUBLIC HOUSE

ican flag on Iwo Jima; in that same battle At left: tapped he singlehandedly cleared a number of barrels of Knob Creek bourbon. foxholes with a flame thrower, running Below: Robert out of fuel, doubling back behind his checks in with lines, then pressing again forward for some Public several hours. House patrons When Williams took the mic, he during dinner. Bottom: just be- waved off the applause, deflecting all ing a dad at the praise to his host. photo booth with “Today isn’t about me. It’s about Rob- daughters Annal- ert,” he said. “And the incredible things ise and Talia. he’s done for veterans.” Robert fought back tears as Williams continued in that vein for several min- utes—pointing out Robert’s extensive work to raise money and awareness for veterans’ issues through The Robert Ir- vine Foundation, the Gary Sinise Foun- dation, and several USO tours—before finally turning the mic over to Robert. Later, Robert explained what made the ceremony—and Williams’ speech in par- ticular—such an emotional experience. “I know the restaurant has my name on the front, so obviously people are go- ing to get up and talk about you,” Robert says. “Of course you’re going to be flattered. Of course people are going to present your best qualities and accom- plishments. But when they come from a man like Williams—a true legend, a true hero, who did such incredibly brave things for this country… well, when he started listing my accomplishments as if they were of equal value, it was too much for me. I know that nothing can ever compare to what he did. But that’s how humble he is. That’s how gracious he is. They just don’t make them like him any more.” Robert thanked the many team mem- bers of the Tropicana and his own staff for making the restaurant possible, as well as his wife Gail, and daughters An-

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nalise and Talia. He then walked to September, says he’ll the front entrance, cut the ribbon, probably splurge on some and picked up a sledgehammer. In of the regular menu items front of him on a table sat a massive after the competition; ice sculpture with the Public House he’ll host his after-party Logo etched on its face. He stepped at Public House. into his best baseball swing and shat- “This space is outstand- tered the sculpture into a thousand ing,” Heath said. “And pieces. The audience erupted with I want something inti- applause, then filed in to eat lunch. mate, a place where I’ll A quick stroll through the tables really be able to engage revealed a lot of happy customers. with everyone who sup- Las Vegas natives Tom and Jason ports me.” had the grand opening date marked Most of the patrons on their calendars. Jason works in were long-time Robert construction and most recently fans. Others, like Eric worked to remodel the bridge that and Fleur, who were spans the Strip, connecting the visiting from the Neth- Tropicana to the MGM Grand. erlands with their three “I saw the signs daily, so I marked children, had never seen it,” Jason said. Robert on TV before. Tom had a pizza; Jason the Pastra- They simply saw Rob- mi Rachel. They shared the poutine. ert’s massive mural that Too stuffed for dessert, they said covered the side of the Executive Chef Scott Green has over 20 years of they were eager to come back to Tropicana and figured culinary experience and previously worked for Ce- lebrity Cruises. work their way through the rest of something special had to the menu. be cooking. They came in ably special about it. Bodybuilding legend Phil Heath, off the street, waited for a table, and Perhaps that special quality is this: the reigning six-time Mr. Olym- became fans on the spot. Amidst a in a tourist city designed to over- pia and friend of Robert’s who table littered with empty plates, Eric whelm the senses with unrelenting once appeared alongside him on declared that he would definitely spectacle on every corner, Robert Restaurant: Impossible, was also in bring his family back. Irvine’s Public House is a spectacle attendance. Heath couldn’t indulge As the day melted into night, of a different nature—a place where in any of the more decadent menu strangers began to mingle with one the expertly crafted food and drink items and even asked the kitchen another at the bar. A single ques- and affable staff combine to create to hold the glaze on his salmon and tion kept repeating amongst them: a true feeling of contentment. From go easy on any cooking oils. They “So what did you think?” the top of the building you can see were happy to oblige, and Heath Many said the food was amazing. the barren desolation of the Mojave had a relatively Spartan but satisfy- Others couldn’t believe how ex- Desert stretching out to the horizon ing meal of grilled chicken, salmon, tensive the beer selection was. in all directions. But just beneath quinoa, and fingerling potatoes. Yet the most common answer was your feet is a place where, no mat- Heath, a favorite to win his sev- that Robert Irvine’s Public House ter who you are or where you’re enth consecutive Olympia title in had something almost indescrib- from, feels just like home.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 24 FROM PUBLIC TO PRIVATE

Can’t make it to Robert’s new Vegas restaurant anytime soon? We bring four signature Public House recipes home to you. Big, family-style portions make these perfect for pleasing a crowd.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 25 HOMEMADE PUBLIC HOUSE POUTINE YOU’LL NEED PULLED PORK (Makes enough pulled pork for 12 servings) 3 lbs pork shoulder 2 tbsp garlic 3 tbsp chili powder 3 tbsp cayenne pepper 3 tbsp paprika ½ tsp ground black pepper 1 quart chicken stock 1 cup red wine 2 cups soy sauce 1 quart water 2 tbsp grapeseed oil

SHIITAKE GRAVY 2 cups shitake mushrooms sliced 1 cup sliced onions 1 tbsp chopped garlic 1 quart of mushroom stock ½ quart braising liquid 4) Add garlic, chili powder, cay- wooden spoon. Cook for approx- ½ cup butter enne pepper, and paprika. Cook for imately two minutes, making sure ¼ cup flour approximately 2 minutes. not to burn. 1 quart water 5) Add red wine, soy sauce, water, 3) Add mushroom stock; incorpo- and chicken stock. rate using a whisk. POUTINE (2 SERVINGS) 6) Make sure that the pork shoulder 2 cups French fries is completely submerged in the liquid POUTINE 4 oz pulled pork bring the liquid to a boil and braise 1) Place fries in a 350-degree fryer 3 oz shitake mushroom gravy in a 300-degree oven for 5 hours. or in a 400 degree oven and cook ½ cup chopped green onion 7) Allow the meat to cool in the until crispy 2 oz peppered goat cheese liquid. Once cool, pull the meat as 2) Pull from fryer, drain, and add if you were making a pulled pork pulled pork. MAKE IT sandwich. 3) Top with shitake gravy and PULLED PORK crumbled goat cheese. 1) Heat a Dutch oven or roasting SHIITAKE GRAVY pan over high heat. 1) In a medium sauce pan, sweat THE MACROS 2) Season pork shoulder with salt mushrooms, garlic, and onion with CALORIES: 466 and pepper. butter. Season with salt and pepper; PROTEIN: 19 g 3) Add grape seed oil to Dutch cook until onions are tender, mak- FAT: 26 g oven and sear pork shoulder on all ing sure not to get too much color. CARBS: 36 g sides. 2) Add flour; incorporate with a

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 26 HOMEMADE PUBLIC HOUSE SHEPHERD’S PIE SERVES 12 MASHED POTATOES 7) In a bowl add shepherd’s pie 1) Place cut potatoes in medium to filling and top with mash potatoes YOU’LL NEED large sauce pot fill with cold water and serve. Place under broiler for a FILLING and add salt to the pot. few minutes, watching constantly, if 4 lbs ground lamb 2) Place pot on stove on high heat. crispy top is desired. 1 cup shallots, small diced Allow to boil, reduce to a simmer, 1 cup celery, small diced and cook for 5 minutes. THE MACROS 1 cup Spanish onions, small diced 3) Strain the potatoes, pass potatoes CALORIES: 553 1 cup English peas through a ricer into a large bowl. PROTEIN: 34 g 1 pint chicken stock 4) In a small sauce pot heat up but- FAT: 37 g 2 cups red wine ter and cream. CARBS: 21 g ½ cup thyme, chopped 5) Add hot cream and butter to po- ½ cup rosemary, chopped tatoes use a wooden spoon to mix ½ pound butter together. Salt and pepper 6) Finish with salt and ground white pepper. MASHED POTATOES 3 medium Yukon gold potatoes, peeled and cut into quarters 1 pint heavy cream ¼ pound butter Salt and white pepper

MAKE IT FILLING 1) In a medium sauce pan over medium heat, add butter and white onions, allow onions to sweat for approximately 3 minutes or until onions are translucent. Add car- rots and celery; allow to sweat for another 3 to 5 minutes. 2) Add ground lamb meat. Turn the heat up closer to a high heat, using a wooden spoon break up and stir the lamb meat allowing the meat to get some color; this should take approximately 8 to 10 minutes. Add red wine, deglazing the pan. Using a wooden spoon scrape the bottom of pan and allow wine to reduce. 3) Once reduced by half, add chick- en stock and peas.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 27 HOMEMADE PUBLIC HOUSE FISH & CHIPS SERVES 4 CURRY AIOLI 4) Place fish in beer batter coating 1 cup mayonnaise entire fish in batter. YOU’LL NEED 1 tbsp yellow curry powder 5) Place fish in a 350 degree fryer BATTER & FISH ½ tbsp turmeric using a pare of tongs, allow to cook 16 oz. pilsner style beer 2 tbsp malt vinegar for approximately 5 to 7 minutes 2 lbs all-purpose flour 2 tbsp honey making sure to flip the fish half way 1 tbsp baking powder Salt and pepper through the cooking process. 1 whole lemon 6) Add French fries; allow to cook ½ cup water MAKE IT for approximately 4 minutes. ½ cup rice flour 1) In a large bowl add beer, water, 7) Finish with curry aioli and ren- 4 eight-ounch portions of white fish and with whisk add baking powder dered bacon. similar to Cod lemon zest, rice flour, and all-pur- 5 cups shoe string French fries pose flour and whisk together. THE MACROS 2 tbsp rendered bacon 2) In a large mixing bowl add flour, CALORIES: 579 lemon zest, salt and pepper to make PROTEIN: 51 g SEASONED FLOUR seasoned flour. Dredge fish in flour. FAT: 15 g 2 cups all-purpose flour 32) Take fish from seasoned flour CARBS: 60 g Lemon zest being sure to shake off an excess Salt and black pepper flour.

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BREAD PUDDING SERVES 12 MAKE IT sauce pan and bring to a boil. YOU’LL NEED BREAD PUDDING 2) In mixing bowl add egg yolks, 1) Preheat an oven to 350 degrees sugar, and vanilla bean. BREAD PUDDING and grease a 13 x 9 inch pan 3) With a whisk combine hot cream 2 cups milk 2) Mix granulated sugar, eggs, and into egg yolk, and sugar mixture. 2 cups granulated sugar heavy cream in a large mixing bowl. Be careful not to scramble eggs. 2 cups heavy cream 3) Add cut croissant rolls to the 4) Add cream and egg mixture back 4 whole eggs mixture, allow to sit for 10 minutes. to the sauce pot. 2 vanilla beans 4) Take rhubarb chutney and line 5) Bring mixture back to a sim- 4 cups croissants, cut to 1” cubes the bottom of the grease pan, then mer, stirring, continue to cook for add bread mixture. Cover with foil approximately 10 minutes or until RHUBARB CHUTNEY and place in the 350-degree oven. the mixture has reached sauce 4 cups fresh rhubarb, cut in to 5) Cook for 45 minutes. consistency. Finish sauce by adding 1-inch cubes strawberry puree and pass through 2 cups granulated sugar RHUBARB CHUTNEY a strainer. 1 vanilla bean 1) Place rhubarb, sugar, and lemon 6) Plate bread pudding and finish ½ cup lemon juice juice in 3- quart sauce pan. Bring to with strawberry anglaise a simmer STRAWBERRY ANGLIASE 2) Continue to simmer for approxi- THE MACROS 2 cups heavy cream mately 20 minutes. Rhubarb should CALORIES: 560 8 egg yolks hold its shape. PROTEIN: 9 g ½ cup granulated sugar FAT: 28 g 1 vanilla bean STRAWBERRY ANGLIASE CARBS: 64 g ½ cup strawberry puree 1) Add heavy cream to a 4-quart

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 29 COMFORT FOOD COMFORT EVERYTHING

COMFORT FOOD WITH A CELEBRITY TWIST ARRIVING 7.27.17 AT DEEPAK CHOPRA: THE RI MAGAZINE INTERVIEW

A candid conversation about existence, technology, and the pillars of true health. BY MATT TUTHILL

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 31 DEEPAK CHOPRA

Of all the thought leaders and luminaries of the new age movement, none are as famous, outspoken—and sometimes polarizing—as Deepak Chopra. But the prolific author (the New Dehli native has writ- ten 86 books) and public speaker has credentials that many of his peers in the movement don’t have; an overlooked fact about the 70 year-old is that he is a medical doctor, and early in his career served as chief of staff at New En- gland Memorial Hospital. That background uniquely positioned Chopra to bring Eastern concepts of health and mindfulness to the West; he then exploded into the mainstream in the early If a tree falls in the woods and no one is around to hear it, does it make a sound? Deepak Chopra would like you to consider the idea that maybe the tree wasn’t there before you 90s when he appeared on the showed up. Oprah Winfrey Show. His earlier books about Chopra and Kafatos write, the uni- a really surprising way. You say, self-healing and personal ful- verse ceases to be. “Well, actually, if there’s no one fillment have now given way to How could this possibly be so? We around, then there’s no tree.” The exploratory writings on the subjects asked Chopra himself, and touched premise early on is that with- of quantum physics and technology. on a number of other timely sub- out people to observe it, there He co-authored You Are the Uni- jects, such as the rapid advance of is no universe. And you explain verse: Discovering Your Cosmic Self technology, the idea of an absolute this throughout the book by and Why It Matters, with Menas truth (and fake news), health and citing different studies, and you C. Kafatos, Ph.D., an American fitness, and Donald Trump. construct all these very useful physicist. The ensuing journey is metaphors. So I’m not going to a true head trip that asks deep, RI: My first question is in re- ask you to restate the thesis of seemingly impossible-to-answer gards to your most recent book, the book, but I am curious to questions about the nature of the You Are the Universe. Right off know if I take what you’re saying universe, such as, “What came the bat in that book, you take at face value — that if we’re not before the big bang?” and posits the the old riddle “If a tree falls in here then the lights go out and notion that each of us are co-cre- the woods and no one is there to everything ceases to be — what ators of a reality that spans the hear it, does it make a sound?” can people do with that infor- entire universe. Without mankind, and you answer it definitively in mation? How do you think this

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book can help people? same way as everything else is. feelings, and thoughts, and sense DC: The first thing is, sound is Furthermore, your body is perceptions. an experience. Just like color is an changing. The experience of your When you go deeply into this, experience. Form is an experience. body is changing in every mo- and you realize that these are all Taste is an experience. Smell is an ment of now, even though you modifications of awareness of that experience. Sensation is an expe- don’t see it as such. And every which we call consciousness. We rience. Thought is an experience. time you look at your body, it’s have to use these words, because And anything that you call “imag- like taking a photo of the body, without words we wouldn’t be ination” is an experience. If you because the body’s on the move, able to communicate. So in reality, didn’t experience these entities, you know. You don’t have the that which we call the physical then you wouldn’t know that they same body you had ten years ago, universe, that which we call a existed. So your only knowledge fifteen years ago, or as a child. So physical body, and that which we of the existence of anything is the what is the essential experience of call a physical brain, and even that awareness of it. anything including your body or which we call the mind are human Without going into detail ... is your brain? It’s sensation, images, constructs. So most of knowing there a universe? Is there a body? Is there a mind? I think we can say for sure there is something called “existence”. You know that you ex- ist. And you also know that every- thing that you look at and experi- ence around you also exists. Never mind defining that in detail. So then the next question is, “Where is this existence apprehended? Where is this experience occur- ring?” And most people would say, “It’s occurring in the brain, or it’s occurring in the body.” But even that is questionable. You have to question that be- cause how do you know there is a body? How do you know there is a brain? And you know there is a body and a brain, because you’ve experienced such a thing. You experienced a brain on a CAT scan or you look at it on a dissec- tion table. You experience your own body. And in fact, when you look deeply into the experience of your body, you’ll realize that it’s a bunch of sensations, and sense Deepak Chopra has written 86 books. Click the image above to browse his author perceptions, and images in the page on Amazon.

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 33 DEEPAK CHOPRA

and experience is awareness. Ul- Chinese food today. I’m in love. and it is not only a construct, it’s timately there is only awareness, I don’t like Donald Trump.” “I” is a modification or a modulation of though the experiences seem to the only constant. your own awareness. occur in time. The experience you So what is the “I” that experienc- This is important to note. This had five minutes ago, before you es the body, mind, and universe changes everything. Because called me, is gone. Experience as a unified activity? And you can human beings suffer because they you had one minute ago, when we see just from your own logic and don’t know what fundamental started this conversation, is gone. also from your own experience, reality is. They hold on to experi- By the time you’ve heard the end that “I” doesn’t seem to be in ence that is ephemeral and over of my sentence, the beginning of time. And that’s a very import- as soon as it arises. They’re afraid the sentence is gone. ant thing to know, because then of impermanence. They identify So experience is in time, or ap- all these constructs that we have, with a socially induced halluci- pears to be in time, but the aware- birth and death and body and nation called ego, and they fear ness in which that experience is, mind and universe, are literally death. And all these problems, is not in time. Because when you constructs. And they’re human are actually occurring because we had the experience of a baby or a constructs. We experience a confuse the construct with the teenager as you, your awareness human universe. You don’t expe- awareness in which the construct is that experience occurred is a rience dolphin universe. You don’t is conceived. constant. The only constant is that experience the universe of an In other words, you confuse which we call “I”. You know, “I insect with a hundred eyes. You yourself with your selfie. Your self- went to a movie yesterday. I had experience the human universe ie is literally the body you perceive

Chopra’s latest book, co-authored with Kabir Seghal and Paul Avgeri- nos, is called Home: Where Everyone is Welcome. It is a collection of 34 poems and 12 songs inspired by immigrants who made significant contributions to the U.S. Learn more and order by clicking HERE.

Follow Deepak on Twitter and Facebook, and visit his website, DeepakChopra. com

Photo credit: Jeremiah Sullivan; Pg. 31 photo and cover photo credit: Todd MacMillan

ROBERT IRVINE MAGAZINE /// SEPTEMBER 2017 34 DEEPAK CHOPRA

at this second, but there’s no per- The absence of an absolute truth their words. But if you understand manence to it. It’s just another ex- or constancy without human quantum entanglement, or the perience. Broken down into sensa- involvement, that might open inseparability of space, time, ener- tions, images, feelings thoughts, the door for a lot more people gy, information, and matter, then sense perceptions, which toward to take it too far and say, “Well, you see that the ultimate truth is the end of the book I call “Qualia”. nothing is permanent so I’m go- the one awareness in which we This is a Qualia universe, a human ing to do whatever I damn well are all being experienced. And as Qualia universe. Qualia means please whenever I want”? you go in that direction and the “quality of experience”. people are understanding, Just like Quanta means then love and compassion “quantity of measure- “Our technological and joy, and equanimity ment.” and peace of mind, and capacities, our scientific thoughts begin in that RI: Now, if I’m taking truth. Not as moral imper- that and I’m distill- pursuit, have outpaced our atives to be followed, but ing it into something as natural aspects of your smaller, like the realm emotional and spiritual being. of self-help, I see the value in that. I see that development...as long as RI: Meditation is an that would make me incredibly powerful tool let go of the past and for alleviating much of stop stressing about our technological capacities the anxiety that it seems the future and kind of like more and more peo- stay in the moment. continue to outpace the ple are feeling these days. But do you see any I felt that maybe at the danger -- ? emotional and spiritual turn of the millennium DC: Wait there, just that it was permeating wait there. You cannot evolution, it’s a negative the mainstream pretty experience the past, well but with technology and you cannot experi- net balance.” advancing so rapidly and ence the future. All you being the addictive thing can experience is thought about DC: The danger is only if you that it is, it does seem like fewer the past and the thought about think of someone taking away and fewer people are willing to the future, which is always now. your personal property. Aware- disconnect, to take that time for Now is not a moment in time. ness is that in which we all expe- themselves. We’re rarely look- Now is the awareness in which the rience ourselves and each other, ing within, we’re often looking universe is arising and subsiding. and therefore you cannot divide without. Do you have any hope And that’s all it is. that awareness, so that takes you that in a society that really wor- to a place or an understanding of ships technology, that medita- RI: Okay, but do you see any inseparability. I won’t use fan- tion could ever take root firmly danger in espousing this theory? cy words. Scientists blame me, enough to make a positive global Imagine it takes root all over the you know, they’re always kind impact? world, and everyone accepts this. of targeting me, they say I steal DC: I think technology is the

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next leap of human imagination and therefore part of our evo- lution and if we kind of resist technology, we’d definitely — if we understand Darwinian princi- ples — we will be soon obsolete. So you can’t stop technology. The question is, how do we use it? Do we use technology to disconnect? To create cyber hacking? To create atomic bombs? To create biologi- cal warfare? To create destruction of the planet? I read today that an iceberg the size of the state of Delaware separated from its main shelf in Antarctica. This could cre- ate huge havoc in the world. So we are at a crossroads. We can’t stop technology, but how do we use it? I’m a big fan of the good, appro- What came before the Big Bang? These and other seemingly unanswerable priate use of technology, including questions are pondered in Deepak Chopra's latest book, You Are The Universe. artificial intelligence, augmented The answers Chopra produces are always thought-provoking, and potentially reality, virtual reality. I think these life-changing. can give us a deeper understand- other hand, the technology can happening in the world, and I ing of the very fact that the pres- also connect us in a way that we refuse to participate in it. Because ent reality is also virtual reality. have never been connected before. if you think that climate change, The extension of that augmented People are connected already but and extinction of species, and reality can give us a deeper under- they’re not connected at a deeper social and economic injustice, standing into the matrix of exis- level of emotional and spiritual and poison in our food chain is tence from where all this happens. bonding. But technology can, if not insanity, then you are partici- Whether that’ll happen or not, I we so will it, or engineer it, we can pating in and declaring your own don’t know. use technology to our advantage. insanity. So I refuse to give up my Many experts think that we’re stance that the world is insane at on the brink of the next mass RI: You mentioned the iceberg. the moment. And I’ve kind of, in a extinction, the last one being 65 I’m curious if anything really way, picked up my visitor’s badge billion years ago when a meteorite does seem to worry you or keep and I will not participate in the in- fell on our planet, and dinosaurs you up at night. Does global sanity. I will speak what I think is were wiped out and humans are warming, or the prospect of fam- the truth. I’m not concerned. The a product of that extinction. So ine or overpopulation, do those universe existed, not as a human if the human species goes ex- things worry you? concept, but whatever existed, tinct — maybe nature has other DC: Nothing worries me, but existed before we came along. plans, I don’t know. But on the I do see the insanity of what is And if we are wiped out, it will go

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on its merry way, and the human there, but it’s also connected know, you have ISIS, a bronze- species will have been an inter- us in this way where we can be age mythology, but with modern esting experiment that did not inexplicably cruel to each other capacities like the internet and work. So who am I, a puny little anonymously. As you look at cyber warfare. So as long as our ego, squeezed into the volume of the whole of smart phones and technological capacities contin- a body in the span of a lifetime to social media and the way things ue to outpace the emotional and worry about that, you know? have just exploded in the last spiritual evolution, it’s a negative decade, do you see there is a net net balance. RI: You make the big point in the beginning RI: Okay. The con- of the book about the “You cannot experience the cept that we shape theory of relativity. our realities is very Once people, espe- past, and you cannot empowering, but cially other scientists, again I’ll play devil’s were aware of it, they experience the future. All advocate and take started seeing it every- the negative side of where and realized it you can experience is thought these things, because had always been there. we see so much of It had been at work about the past and the thought that today. We see in their lives before so many people they knew about it. It about the future, which is saying, “Nothing is reminded me of when real unless I want to you see a word and always now. Now is not a believe it.” You see it you don’t know its with “fake news” and definition, then you moment in time. Now is the the way we have such look it up, understand strong confirmation it, and then you start awareness in which the bias, and the way we seeing it everywhere. choose our informa- And you realize, universe is arising and tion sources. “This has always been If I am a supporter around me,” and it’s subsiding. And that’s all it is.” of President Trump, startling. there is no amount of DC: Exactly. evidence of criminal positive still, or do you see a net activity that will ever make me RI: I feel like people are start- negative? believe that he’s criminal. I can ing to realize that about each DC: I can’t answer your question just yell, “Fake news!” at you, other, as we’re walking around because we wouldn’t be having and I can walk away, and I can with these super-computers in this conversation in the absence live in my own reality. When you our pockets and we’re starting of technology. So what I can state, think about that phenomenon, to be much more aware of all that our capacities, our technolog- and you think about what you’re the different kinds of people and ical capacities, our scientific pur- talking about, does that ever give belief systems that are all around suit, have outpaced our emotional you pause and you say, “Hmm, us. And there’s a huge positive and spiritual development. So, you maybe this isn’t the message that

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people need to hear right now. RI: We do write a lot about ly cause inflammation in your Maybe the idea of an absolute health and fitness in this mag- body, and inflammation is the truth could be more helpful even azine, so I wanted to ask you, background of 95% of chronic if you don’t believe it?” aside from what foods to eat illnesses. Only 5% of disease-re- DC: The absolute truth is the and what exercises to do, how lated gene mutations are actually source of all experience is one- important are my day-to-day fully penetrant, which means ness. That’s the absolute truth. So thoughts that I choose for they guarantee the disease. The if you understand the absolute myself? And how important others are influenced by how we truth that we are activities in a are they to how they affect the live our lives on a day-to-day single awareness, then we auto- overall health of my body? basis. matically go in the direction of DC: Here are the six pillars that truth, goodness, beauty, harmony, I call the six pillars of well-being. RI: That’s a wonderful formu- love, compassion, joy, equanim- Number 1: deep, good, natural, la. Hard to argue with. For my ity. If we feel disconnected, then restful sleep. last question I want to get per- we do create personal realities Number 2: stress management, sonal. What makes you happy? that are destructive. But if you whatever way you use to manage DC: You know, I don’t use the look around wherever you are, your stress, including mindful- word happiness. I use the word everything you see is a human ness and meditation. fulfilled, and peaceful, and what construct, and we created it. We Number 3: movement and ex- makes me peaceful and hap- created what we call civilization. ercise, possibly yoga and breath- py is when I’m expressing my Everything. From machines, to ing techniques because they help creativity and doing something technology, to even, in fact, the coordinate mind and body. that makes a difference in other experience of our body, our biol- Number 4: healthy emotions. people’s lives. ogy is an experience in awareness Not just thoughts, but emotions. and by changing your habits, like Because emotions are what drive RI: I know you never stop writ- thinking and feeling and giving it us. So, emotions that connect us ing. What is your next book? good rest, as in sleep, meditation, to life in general. DC: The next book is called The stress-management, mindfulness, Number 5: food that is not Healing Self with Rudy Tanzi, healthy emotions, good natural contaminated by poison, includ- who’s the Harvard neuro-ge- diet and food, you can actually ing inflammatory products like neticist that I wrote my last two change your biology and therefore insecticides and pesticides, and books with before this one. Su- the experience of your biology. growth hormone and steroids per Genes and Super Brains then So this understanding is in a way and chemicals of all kinds. The Healing Self, and following what I would say the original fall And finally, Number 6: connec- that, I’m doing what I think will from the biblical mythology of the tion with nature. be the culmination of my career, knowledge of good and evil. And All thoughts are important in it’s called Meta Human: The Next so when you have that, it’s a dou- that, if your thoughts alienate Leap in Human Evolution. And ble-edged sword. You can lead the you from the rest of the world, it’s about basically what human world or you can destroy it. And I and if you’re feeling anger, re- capacities could be, if you real- think we are at a crossroads at the sentment, hostility, guilt, shame, ly tapped into our inner-most moment. Which way will we go, disgust, resentment, grievances, being and highest potential for only we will find out. fear, that sort of thing certain- evolution.

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AVOIDING TEMPTATION AT WORK Offices are an incubator for bad nutrition habits. Here’s how to stay the course when you’re surrounded by junk. “I recently lost weight and I’m trying to stay the course with eating healthy at my job, but my coworkers always have junk food around. How to I avoid temptation?” - Carrie H., via e-mail

Answer by Sara-Jane McShane, personal trainer, nutritionist, fitness writer: First off, Congratulations on your weight loss! Most people spend the majority of their waking hours at work, so it’s no surprise that the workplace nutrition habits have a major impact on health. With that said, there are a few things you can do to help keep you on track. a serving of your favorite nut butter. Remember, you don’t need them 1. Prep your meals and snacks: 2. Drink more water: Water is so now that you’ve got nuts, fruit, and Having healthy options available important for every bodily func- the like. The less you’re tempted by are a great way to fight off work- tion, but it can also be used in deal- junk food, the healthier you’ll eat. place temptations. This way when ing with food temptation. Staying 4. Use good ol’ willpower: It’s hunger strikes you will have all you hydrated fights off fatigue; which what helped you lose weight in the need to fight and win the battle. can weaken you to give in to not- first place. Remind yourself of why Having prepped food available also so-good snacks. Water also cleanses you started this weight loss journey. helps you feel more satisfied by not the system and helps the stomach Make a vision board of inspira- allowing you to go too long without feel full and gives more energy to tional images or write down your eating. Some examples of healthy our cells. The more energy we have, goals and place them at your desk. snacks are sliced veggies and hum- the easier it is to stay on track! Read them whenever temptation mus, fruit, a mix of nuts, a clean 3. Get rid of the processed junk: is strong. Think past the moment protein bar, salad, rice cakes with Empty your candy bowl and get and look at the big picture (your an avocado spread, unsweetened rid of chips, crackers, and other health). applesauce with cinnamon, sweet unhealthy, processed snacks that Follow Sara Jane on Twitter and potato chips, or celery sticks with may be still stashed in your desk. visit her website.

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CLASS IS ALWAYS IN

We’re designed to crave new information. But just like your body won’t run on junk food, your brain needs the right sustenance, too. BY HEATHER QUINLAN As the days get shorter and the ing knowledge. That feed of new information from temperature starts to cool down, As you think of those kids, I want a short headline, or a brief video there’s a simultaneous undercurrent you to think of your own daily life keeps you scrolling for more and of excitement as another school and your appetite for new infor- more and more. Why? Because year commences. The beaches and mation. These days, that appetite your brain was designed to keep pools go quiet as kids get back to is thoroughly overfed with almost learning. Every time you learn their routine, their sports, and their constant connectivity to technol- something new, it releases dopa- friends. But all of this excitement is ogy in one form or another. It’s mine as a way to tell you to keep pinned to the back drop of acquir- why smart phones are so addictive. learning. But there’s a big difference

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Studies have shown that you retain knowledge better when you write it down on pen and paper. See HERE. Online classes are a great option for continuing education. MasterClass.com offers writing, acting, music production, and more. between endlessly scrolling for tiny French cuisine, or acting. Or just Overall health isn’t just about be- new bits of information that just pick up a great book of self-help or ing physical with your body or eat- barely holds your attention for the non-fiction. The common thread ing the right foods. Keeping your moment it takes you to scan the amongst the most successful people brain active and engaged through headline and delving deep into a in the world is reading. Bill Gates learning, is a third and crucial pillar topic that can really satisfy your reads a new book every week. In to overall health. Quite simply, deeper thirst for knowledge. To 2015 Mark Zuckerberg committed learning keeps you young. In my employ a food metaphor, it’s the to reading one book every other yoga classes, I always say that when difference getting a candy bar out week on topics that would expand you know better, you do better. of a vending machine and sitting his horizons in a “deeper way”. Without continually expanding down for a balanced meal. Oprah Winfrey is a voracious read- your knowledge in one direction or Take a cue from those kids head- er and says she wouldn’t be where another, you’ll never do better. Take ing back to school. You don’t need she is today if reading was such a the example of child going back to to be young to feel the incredible, “fundamental tool” in her life. To school this fall and it will enrich positive rush of learning something keep up on his competition Mark your life for all the years to come. new. Sign up for an art or cre- Cuban would read various mag- Heather Quinlan is a certified ative writing class at your nearest azines and books for hours a and Bikram Yoga instructor and health community college, sign up for an accredits his success to it. The list coach. Visit her website at: hquinlan. online class in wood working, or goes on (see HERE). com and like her page on Facebook.

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WHAT’S COOKING A look at what’s new with Robert this month. ROBERT IRVINE’S PUBLIC HOUSE Robert Irvine’s Public House at the Tropicana in Las Vegas, Neva- da is open for business. Boasting over 9,000 square-feet, the all-new restaurant offers a range of comfort food options inspired by Robert’s culinary travels from around the world—all in a pub-like atmo- sphere. The 275-seat restaurant features dishes such as burrata and heirloom tomato salad; fried butter- milk chicken; a Tomahawk ribeye (pictured) and much more. Visit the bar for 100 beers and a wide selection of specialty craft cocktails. Click the photo for more info.

ROBERT IRVINE LIVE Tickets for an RI Live Chandler, AZ (Friday, September 22) and Shawnee, OK (Saturday, Septem- ber 23) are on sale now. Click HERE to buy. What is RI Live? It’s KABOO MUSIC FESTIVAL NEW FITCRUNCH FLAVOR not a cooking demo and it’s not The massive Del Mar (San Diego) Robert’s continually expanding line scripted. In short, it showcases music fest is headlined by Red Hot of protein bars recently added a new Robert’s gift for improvisation. Chili Peppers, Pink, Muse, and Tom flavor, Caramel Peanut, to the ex- You’ll see him enter the theater Petty, and features standup come- isting lineup of Cookies & Cream, with no idea of what he is about dy from David Spade and culinary Peanut Butter, Birthday Cake, and to face, and then cook his way entertainment from Robert Irvine. Chocolate Chip Cookie Dough. Each through a series of audience-gen- This one-of-a-kind festival runs one packs 30 grams of quality pro- erated challenges. And if you’ve from September 15th through the tein. FitCrunch Brownies, which are got a ticket, you should be pre- 17th. Learn more at KabooDelMar. microwaveable, are also available. Buy pared to get onstage yourself. com. online at FitCrunchBars.com.

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