Model and activist Elettra Wiedemann happens to be the epitome of what we love here at The New Potato — the intersection of two great industries. A top fashion model, the lovely Wiedemann has stepped into the food world as well with her company, Goodness. Goodness includes a series of pop-up restaurants that sport a locally sourced menu with specials from the country’s hottest chefs. It’s quickly become a New York Fashion Week staple, just like Wiedemann herself. But the boundaries of Goodness go way beyond New York. The pop-ups are global, happening at haute events all around the world. Everything is driven by Wiedemann’s healthy-food initiative as well as the Goodness mantra, “Eco is always chic.” And if anyone could make eco-friendly chic, it’s Elettra Wiedemann, which is why we couldn’t resist the chance at making her our next coveted Epicurean…
What would be your ideal food day?
"I am a pasta monster, so anything with pasta is good for me…Even just pasta with butter and some Parmesan."
How do you start your day on a good note?
"With a huge espresso from my Moka."
Do you have a daily routine that keeps things healthy? What is it?
"I train for triathlons. My distance is Ironman 70.3. I just did my first in Miami and am obsessed. I plan to do at least two more 70.3s next year and then maybe go for a full Ironman at the end of next year or in early 2014."
What’s your splurge? Where do you get it?
"As far as food…does Cadbury’s Fruit & Nut count? Happily, these are available at most delis throughout New York City."
What restaurant never goes out of style?
"Whitehall in Greenwich Village in NYC."
What catches your eye on every menu?
"Pasta, but usually I have to pull myself toward salad and fish."
What’s your go-to recipe when cooking for family and friends?
"I have to eat healthy for work, so I have become a pro at making yummy salads full of different veggies, nuts, cheeses, etc. I also can make a delish baked salmon in a mustard sauce. I also make something called Elettra’s Bowl of Goodness that is a crowd-pleaser. It is layers of roasted vegetables, quinoa, pesto, and hummus, sprinkled with some feta cheese."
What ingredient(s) do you consider overrated?
"Butter and bacon."
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What ingredient(s) are you convinced makes everything better?
"Olive oil or pesto."
Your afternoon snack…
"Cashews and a vegetable juice (my favorite combo that I discovered very recently in Miami is kale, chard, romaine lettuce, celery, ginger, lime, pear, and cucumber)."
What’s always in your fridge?
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Favorite night of the week, and why?
"I love Sundays…I am not sure why. A few days of good rest and a week to look forward to. Also, Homeland is on Sunday nights!"
What are your vices?
"I’m not sure. I am sure I have many. This might be a question for my husband."
What’s your drink?
"Water, coconut water, coffee, red wine, and martinis."
When it comes to cocktails, what’s your cutoff?
"Two. Pathetic, I know."
What was your most memorable dinner? Who was there?
"The most fun and wonderful dinners I have had are at home, with some lovely home-cooked food, with a group of close friends."
What do you always put out at a dinner party? Where do you get it?
"I always put out good wine from the local liquor store and good bread from a local bakery."
If you could host a dinner party inviting any five people, living or dead, who would be there? What would you cook for them?
"I think I would want: Christiane Amanpour, Chrissie Wellington, David Remnick, Lena Dunham, Martha Wainwright…
OMG, so many more people, but I think that’s my top five.
I would cook something that would blow everyone's mind, so they would stalk me to come back over and eat/hang out more."
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.