In this issue:
Video of the week: kettlebell squat + triple crush
The triple crush is an AOS favorite featured in the Providence DVD. This week, take a look at another variation of the drill from AOS: Firepower. This video clip is taken directly from the instructional library found on the Firepower DVD.
Add another workshop to the schedule...
AOS in NYC!
Heads up! We've just added a new date to the AOS seminar schedule. If you are in the NYC area, plan on attending the AOS Essentials class on September 8th at Punch Kettlebell Gym / Energy Fitness at 15 West 39th Street. Class size is limited to 30, so sign up for any of our upcoming classes below.
AOS: Essentials Workshop ($399)
Providence, RI
Saturday July 21, 2007 - 10am-5pm
New York, NY
Saturday September 8, 2007 - 10am-5pm
AOS: Strength in Motion Worskhop ($399)
Providence, RI
Saturday August 11, 2007 - 10am-5pm
You must have completed AOS: Essentials to attend Strength in Motion. Reserve your spot today!
Escape your living room...
Take the NEW Newport MP3 outside this summer!
The long awaited audio version of AOS: Newport is here! Enjoy the great outdoors with Anthony pushing you forward. Experience Newport in a whole new way today!
The audio version of Newport comes in 2 flavors: with and without background music. The music version contains the same Rod Strong backing tracks you've grown to love. The music-less version contains just Anthony's voice, so you can add music from your own music library to customize the experience.
Buy both versions in the bundle package and save!
Click here to hear a sample round and/or purchase.
Make a visible commitment to yourself
Have you really made a commitment to your health and strength? Our Art of Strength necklace is the perfect symbol to remind yourself of it everyday.
Everytime you put it on or walk past a mirror, you will boost your confidence and resolve. The AOS necklace is a stylish, unisex piece... at home in the gym, workplace, or nightclub.
This piece makes a statement to you and about you.
The AOS necklace is exclusively designed and manufactured for Art of Strength by Ross-Simons Jewelers. Special thanks to CEO Darrell Ross (a long-time Art of Strength & Punch Kettlebell Gym enthusiast) for making this happen.
The necklace is handmade and features a classic suede neckstrap knotted about a substantial 5 gram sterling silver pendant. The mens version is 21". The ladies version is adustable from 16"-18" with the included 2" sterling extender.
Our necklace is manufactured in limited quantities and will be available in 8 weeks for $85... but we are taking pre-orders now at a $10 discount.
Click here to reserve your piece today!
Minute of Style:
Anthony's grilled pizza recipe
Ever had the pleasure of eating a grilled pizza? Grilled pizza was the brain child of George Germon and Joahanne Killeen from the world renowned Al Forno Restaurant in Providence, Rhode Island.
When they made their first grilled pizza 25 years ago, they never thought it would become a staple in restaurants all over the world. I was fortunate to have George and Johanne teach me how to make grilled pizza, and I'd like to share the process with you.
Purchase your dough from a local Italian bakery or super market. You could also make your own.
Start with 1lb of dough at room temperature.
Coat the dough in olive oil and let it rise while you are preparing your other ingredients.
Preheat your grill on high for at least 30 min before grilling.
Prepare:
1/2 cup of shredded Fontina cheese
1/2 cup grated Parmigiano Reggiano
6-8 oz of fresh Mozzarella
1/2 cup of Basil Pesto
1/2 cup of tomato sauce
1/2 cup of chopped scallions
Spray your grill with Pam or a non-stick spray.
Stretch the dough with your hands into a 12-16 inch free-form circle approx.1/8 inch thick. The shape does not matter but be sure to maintain an even thickness.
Lift the dough by the corners closest to you and drape it onto the grill.
Close the lid and let it cook for 2-4 minutes (this could take 1-5 minutes depending on your grill). When the top bubbles and the bottom of the dough begins to brown, quickly flip the dough and move it to the coolest part of the grill.
Cover the cooked side of the dough with pesto. Sprinkle the cheeses over the dough evenly. Use a tablespoon to add dollops of tomato sauce over the cheese. Do not cover the entire pizza with sauce. Drizzle the pizza with olive oil.
Close the lid and wait for the cheese to bubble. Be sure to keep a close eye on your pizza so it does not burn. Use tongs to move the pizza around the grill to avoid hot spots.
Remove the pizza with tongs and transfer it to a cutting board. Top the pizza with scallion and serve.
Be creative with your ingredients. With practice you will make the perfect grilled pizza everytime. I promise it's worth it! Give it a shot! 