Kanon Organic Vodka

FÖK: Elettra Wiedemann

Elettra_1

Elettra Wiedemann is the model and environmentalist responsible for Fashion Week's favorite pop-up restaurant: Goodness. Plus, she's got a masters in biomedicine and is the co-founder of Justonefrickinday.com, a non-profit that helps charities worldwide. Talk about serious beauty and brains. Bonus: she's part Swedish.

FÖK posts by Elettra Wiedemann

February 15, 2012
The GOODNESS Crew Shares Their Top Moments of Fashion Week
Leo Forneas
This NYFW we decided to take a break from exclusively hanging out with models, designers and DJs, to spend a little time with the talented chefs at the Goodness pop-up (well, there was one model involved–Elettra Wiedemann, the founder of it all). Chefs Mario Batali, Alain Allegretti, Julian Medina, and Leo Forneas whipped up some delicious eats, and even gave us a few of their personal recipes, while cooking from high above Columbus Circle. Since these guys spend more time in kitchens than on runways, we thought it would be fun to see what they've enjoyed the most about their week in the crazy world of fashion. Read on, and check out their favorite moments from NYFW thus far.
February 14, 2012
GOODNESS Day 4: Make a Mexican Fiesta From Julian Medina and Our Blackberry Gimlet

The final day of Fashion Week's favorite pop-up restaurant GOODNESS has officially come to a close, and our stomachs are already going through withdrawal. Luckily, we snagged quite a few recipes from the featured chefs this week so that we can continue filling our plates with locally-sourced, delicious meals at home. Today's cocktail and food recipe combo comes from chef Julian Medina of Toloache. Make it next time you're in the mood for a Mexican fiesta, invite some pals over and serve our Blackberry Gimlet on the side for a sweet, booze-filled fix. Cheers!

Blackberry Gimlet
2 oz. Kanon Organic Vodka
3 each Blackberries
3/4 oz. Simple Syrup
3/4 oz. Lime juice

Muddle blackberries then add remaining ingredients and combine into a cocktail shaker. Shake and pour into a martini glass.

Tacos de Langosta
(serves 8)

For Lobster:
2 1¼- pound Maine Lobsters, live
1 carrot, chopped
1 Spanish onion, quartered
2 garlic cloves
2 stalks of celery, chopped
1 tablespoon black pepper
1 bay leaf
1 sprig of thyme
Water to fill large pot

For Chile de Arbol Salsa: Serves 1 quart
10 dry chilies de arbol
1 cup Spanish onion, chopped
2 garlic cloves, chopped
¼ cup rice vinegar
½ cup water
1 tablespoon olive oil
½ teaspoon sesame oil
1 teaspoon soy sauce
Kosher salt

For Chipotle Mayo: Serves 1 quart
1 egg yolks
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
½ tablespoon soy sauce
¼ teaspoon sesame oil
1 tablespoon lime juice
2 cups canola oil
1 teaspoon honey
Kosher salt
Additional:
8 5-inch corn tortillas
3 tablespoons cilantro, chopped
1 Mexican hass avocado, cut in slices
2 limes, cut in wedges

Method:

For the Lobster:

1. Combine all vegetables and aromatics in a large pot with water, and bring water to a boil.

2. Place live lobsters in a roasting pan and pour the poaching liquid into the pan to cover the lobsters. Let the lobsters cook in the boiling water. When water is a safe temperature to place hands in the water the lobsters should be properly cooked.

3. Remove lobsters from pan and place on cutting board. Crack open the shell using scissors for the body (you may use bare hands for the tail), and extract the meat. Cut meat into chunks.

For the Chile de Arbol Salsa:

1. Lightly toast the chilies de arbol. Then with a tablespoon of oil sauté the toasted chilies until caramelized. Add the onion and garlic, and allow to cook for 2 minutes.

2. In a blender or food processor, pulse the chilies, onion and garlic with the remaining ingredients, add salt to taste, and set aside.

For Chipotle Mayo:

1. In a blender, or food processor, combine all ingredients except for the oil and pulse until ingredients are well incorporated.

2. Slowly add the oil and continue to pulse until the oil is emulsified.

For the Taco:

1. Over medium heat for about 30 seconds gently warm the lobster chunks in a sauté pan with 2 tablespoons of melted butter and 2 tablespoons of chile de arbol salsa, salt to taste; take care not to overcook the lobster.

2. Heat the griddle to a medium heat, warm the tortillas until soft.

3. Per each taco place a generous portion of the lobster chunks in the center, then drizzle over about 1 teaspoon of the chipotle-mayonnaise. Top the taco with the cilantro and 1 slice of avocado. Serve with lime wedge.
February 13, 2012
GOODNESS Day 3: Alain Allegretti's Troffie with Ventresca Tuna and a Pear Martini

It's the second to last day of Elettra Wiedemann's Goodness Pop-Up in Columbus Circle, and while we're bummed out that it's coming to an end, we're walking away having spent the better part of the weekend trying out some seriously delicious dishes from a few of Manhattan's most noted chefs. Sweet deal. Today's cocktail and food recipes from La Promenade's Alain Allegretti are for the more experienced cooks out there–but don't let the long ingredients list intimidate you. We recommend testing out the recipes we posted from Goodness Day 1 and Day 2 for starters, then working your way up to today's delicious Troffie with Ventresca Tuna and Provencal Pear Martini with a spiral lemon twist. The wait will be well worth it.

Provencal Pear Martini
1.5 oz Kanon Vodka
.5 oz St Germain
.5 oz pear puree

Shaken vigorously then poured into a chilled Martini glass. Topped with a splash of champagne/cava. Garnished with a spiral lemon twist.

Troffie with Ventresca Tuna
(serves 5-6)

Ingredients:
3 Heirloom Tomatoes
1 small onion, diced
3 garlic cloves, sliced
5 oz extra virgin olive oil
3 sprigs fresh thyme
1 tbsp tomato paste
½ pint cherry tomatoes
1 oz capers, drained
1 oz olives, pitted and halved
1 oz preserved lemons, diced
1 oz parsley, chopped
1 oz pecorino cheese, grated
1 pound troffie pasta
1 -2 cans of ventresca tuna

Step 1: Cut cherry tomatoes in half and put on a sheet pan. Toss tomatoes in 2-ounces of olive oil, 3 sprigs of thyme and 1 chopped clove of garlic. Roast in a 225-degree oven for 1 ½ hours. After cool, dice tomatoes into small pieces.

Step 2: Boil a pot of water and drop the heirloom tomatoes in for about 20 seconds each and then place in a bowl of ice water to cool. Remove skin from tomatoes and quarter them. Seed the tomatoes and strain liquid into separate bowl. Then continue to dice tomatoes into small pieces and place in bowl with juices, discard seeds.

Step 3: Brown remaining 2 cloves of garlic in 2-ounces olive oil for 2 minutes, then add diced onions and sweat together for 3-4 minutes. Add tomato paste, diced heirloom tomatoes with juices and diced cherry tomatoes to onions and garlic and simmer for about 20 minutes.

Step 4: Drop the pasta into a pot of boiling water and cook until just al dente.

Step 5: Fry capers in 1 ounce olive oil till crisp then add tomato sauce mixture, olives, lemon and parsley. Drop in pasta and toss.

Step 6: Plate the pasta mixture and top with pieces of tuna and shaved cheese.
February 12, 2012
GOODNESS Day 2: Make Leo Forneas' Kampachi Carpaccio and Our Emma Rose Cocktail

Another day, another delicious Kanon cocktail. NYFW is getting everyone a little stressed out, and we’ve found that the best way to cure stress is with a little vodka. Today at GOODNESS, chef Leo Forneas of Robert held down the fort by doling out yet another exquisite menu of healthy and locally-sourced dishes, and we’ve got a cocktail pairing that we guarantee will wash away any fashion weakness. Read on for Chef Forneas’ exclusive recipe for Kampachi Carpaccio, and our strawberry-spiked cocktail, the Emma Rose. Two days into GOODNESS and we’re already pushing for an 11am Happy Hour everyday.

Emma Rose

2 oz. Strawberry puree
1oz. Vodka
Splash Simple Syrup
1/2 oz. Grapefruit juice

To Make: Shake well and pour into martini glass. Fill with cava.

Kampachi Carpaccio

Carpaccio:
4 oz. Kampachi or Hamachi
Wrap in plastic wrap and pound until thin. Chill for 2 hours.

Salad Garnish:
Thinly Sliced Red Onion
Breakfast Radish
Red Radish
Sea Beans
Cilantro

Vinaigrette:
2 tbsp Yuzu Juice
1 tbsp White Soy Sauce
8 tbsp Extra Virgin Olive Oil
Combine in a plastic container with a tight lid and shake well.

To Serve:
Lay carpaccio on a chilled plate. Garnish with radishes, sea beans, and onions. Drizzle with vinaigrette and finish with cilantro.
February 11, 2012
GOODNESS Day 1: Make Our Tarragon Mango and Bloody Kanon Cocktails

If you can't actually be at New York Fashion Week this year, there are a couple ways you can still get into the game. First - you can head on over to our Friends of Kanon NYFW Instagram Viewer to see all of the best pictures from Fashion Week all in one place, as they happen. Secondly, you can stay tuned to our blog where we'll be posting cocktail and food recipes each day from Elettra Wiedemann's GOODNESS pop-up restaurant. Today, we're kicking things off with our Tarragon Mango, a refreshing replacement for your morning OJ, and the Bloody Kanon GOODNESS, both served alongside Mario Batali's delicious menu offerings. Make them at home and bring the goodness of Fashion Week (pun intended) to you. Cheers!

Tarragon Mango
2oz Kanon
2 big chunks Mango
6 leaves tarragon

To Make: Muddle mango and tarragon, add vodka and shake. Strain into a rocks glass with ice.

Bloody Kanon GOODNESS
Take one large can of tomato juice and split it evenly between two quart containers.
Then add to each quart container:
6 brspn Horseradish
8 brspn Worcestershire sauce
6 dashes Tobasco Sauce
3/4 tsp. Salt
1/2 tsp Celery Salt
1oz Lemon Juice
1oz Olive Brine

To finish, fill a 16-ounce glass to the rim with ice and the mixture and add two ounces of Kanon Organic Vodka. Serve with celery and olives.

Photo by Susie G.
February 10, 2012
Goodness Founder Elettra Wiedemann Talks Sustainable Eats and Dirty Martinis

This Fashion Week, we've tapped our inner foodies to partner with model, environmentalist, and now restauranteur Elettra Wiedemann for her pop-up lunch spot GOODNESS. What sold us on the concept (besides the lunchtime cocktail pairings) was her passion for sustainability through locally-sourced ingredients--a way of eating we can definitely get behind. Plus, she's brought on a top tier crew of chefs, including Mario Batali and Julian Medina, to create the menus for each day. We sat down with Wiedemann to find out more about her background in sustainable food, what we can expect at GOODNESS, and her favorite indulgence. Read on for the full interview, and come order a cocktail with us this week starting tomorrow from 11 AM-3 PM daily at 2 Columbus Avenue inside the Museum of Art and Design.

Kanon Vodka: How did you come up with the concept for GOODNESS?

Elettra Wiedemann: GOODNESS is a pop-up concept with a different chef and a different menu every day. I created GOODNESS because whenever I would travel around the world for the Fashion Weeks, I would never have the time or the energy to go try out the new places in town. GOODNESS brings all the best local culinary talent under one roof. Eventually, I would like to expand GOODNESS to not just Fashion Week pop-ups, but also pop-ups at film festivals, music festivals, art festivals, etc. It's the beginning of a long journey!

KV: Have you always been interested in the restaurant industry, and the sustainable/local aspect as well?

EW: I have always loved bringing people together around a dinner table and hosting. I also have always been interested in sustainabiity issues, which I taught myself about through the study of food and supply chains. My MSc dissertation from the LSE was an analysis of Vertical Farming and the future of feeding urban populations.

KV: What are you most looking forward to this Fashion Week?

EW: I am looking forward to launching our second GOODNESS! We have amazing chefs on board - Mario Batali, Leo Forneas, Alain Allegretti, and Julian Medina. Also I am excited about the daily changing Kanon cocktails - I will definitely be indulging in those!

KV: What are the must-try dishes at the GOODNESS pop-up this year?

EW: All the chefs are so different, so it is impossible to choose just one!

KV: What do you think it is about fashion and food that go so well together?

EW: Everyone has to eat to survive! Particularly during crazy weeks like Fashion Week, people are on the go-go-go and we all need to nurture ourselves and refuel with healthy food. In order to be the most productive, we ALL have to take a time out and focus on our health–not stuff a bagel and a handful of nuts in our mouths and think we'll be able to make it through the week without a major crash, or even a breakdown!

KV: How should people expect GOODNESS this season to compare to last season's pop-up?

EW: This season, we are having GOODNESS at Robert which is a fabulous restaurant on top of the Museum of Art and Design (MAD) at Columbus Circle. Robert is a fun and unique space, and they also have AMAZING views of Columbus Circle, Central Park, and upper Manhattan. This year, we also have our first ever GOODNESS LOUNGE, which will be on the 7th floor of the MAD Museum.

KV: How would you describe each of the featured chef's cooking styles?

EW: Mario Batali is amazing Italian food. I have been a HUGE fan of Mario's for years. His food is wonderful and comforting and he proves how versatile Italian food really is.

Leo Forneas is a fabulous and eclectic mix; it's hard to pin down the flavors he uses. I would say French influenced with Asian flair.

Alain Allegretti is more Mediterranean, so there is Italian and also French influence in his dishes. He also has added haute American flavors and ingredients into the mix.

Julian Medina is a fabulous Mexican Chef! His food is very authentic Mexican and I LOVE it. I could bathe in his guacamole. Also, I will be eternally grateful to Medina, as he taught me how to make flan.

KV: We know that you love healthy eating, but what is one indulgence you can't live without?

I love french fries and mayo, possibly the two worst things on the planet. Even chocolate and flan have SOME nutritional properties! Fries and mayo have zero :(

KV: When it's time to sit back and unwind after a long day, what is usually your cocktail of choice?

A Kanon dirty vodka martini with extra olives!
February 8, 2012
Goodness and Kanon Team Up For New York Fashion Week

Here at Kanon we try to be as good as possible--well, when it comes to certain things (ie. being a sustainable, organic, and delicious product). Pacing our cocktail intake is another story. But the bottom line is, we always strive for the best, be it parties, cocktails or friends–and even though New York Fashion Week is one of our busiest times of year, we can't abandon our environmental ethos.

Enter Goodness: the brainchild of model and environmentalist Elettra Wiedemann. The pop-up restaurant (now in its second year) provides the best in organic and locally-sourced food to the fashion folk near Lincoln Center. Doors open February 11th at the Museum of Art and Design's Robert Restaurant, and each day lunch will be prepared by a different (and amazing) chef. We're talking the likes of Mario Batali and the restaurant's own Leo Forneas. Lunch is served from 11-3 PM daily until the 14th, so make your reservations ASAP. As if that wasn't reason enough to go, we'll be offering a different and delicious speciality cocktail each day. So if your schedule takes you by the tents, give yourself a break and head to Goodness for a meal that does good for your body and the environment. Cheers to Fashion Week!