This NYFW we decided to take a break from exclusively hanging out with models, designers and DJs, to spend a...
  • February 15, 2012

    The GOODNESS Crew Shares Their Top Moments of Fashion Week

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    Leo Forneas

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    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.

    Elettra_1

    FÖK: Elettra Wiedemann

    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.... more

  • February 13, 2012

    GOODNESS Day 3: Alain Allegretti's Troffie with Ventresca Tuna and a Pear Martini

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    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.

    CONTINUE READING GOODNESS DAY 3: ALAIN ALLEGRETTI'S TROFFIE WITH VENTRESCA TUNA AND A PEAR MARTINI.

    Elettra_1

    FÖK: Elettra Wiedemann

    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.... more

  • February 11, 2012

    GOODNESS Day 1: Make Our Tarragon Mango and Bloody Kanon Cocktails

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    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.

    Elettra_1

    FÖK: Elettra Wiedemann

    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.... more

  • February 10, 2012

    Goodness Founder Elettra Wiedemann Talks Sustainable Eats and Dirty Martinis

    Elettra

     

    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! 

    CONTINUE READING GOODNESS FOUNDER ELETTRA WIEDEMANN TALKS SUSTAINABLE EATS AND DIRTY MARTINIS.

    Elettra_1

    FÖK: Elettra Wiedemann

    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.... more

  • February 8, 2012

    Goodness and Kanon Team Up For New York Fashion Week

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    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! 

    Elettra_1

    FÖK: Elettra Wiedemann

    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.... more

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