Off the Menu

Off the Menu: What Models Eat Before a Show

Hadid-approved.

By: Meagan Wilson

Let's get right to it: food and fashion week are opposing ideals. Not because of any lame cracks about food and fashion people (we like to eat. All the time, all the food.), but because of the back-to-back-to-back-to-back nature of the whole thing. Which is where the genius of Dig Inn's catering program, in partnership with the CFDA, lies: girl's gotta eat, especially before walking down a runway in front of potentially hundreds of people, under sweltering lights and mounting pressure, and by providing food backstage, they tackle just that. On this year's menu? Kale and feta salad, peach panzanella, and our personal favorite, watermelon with mint and jalapeno. All delicious, all nutritious, and all Instagram-worthy. Full disclosure: we spotted Gigi Hadid digging into (pun intended) one of the aforementioned dishes backstage at DVF and it looked amazing. Just saying.


 

Kale Feta Salad

 

INGREDIENTS

2 cups kale, cut into 1 inch ribbons
1 cup halved cherry tomatoes
2 stalks celery cut on the bias
1 cup cubed feta
2/3 cup feta dressing (recipe below)

 

FETA DRESSING 

2 tablespoons picked oregano
2 tablespoons crumbled feta
1 clove crushed garlic
juice of l lemon
1 tsp ground fennel seed
1/2 cup red wine vinegar
1 cup olive oil
1/2 teaspoon ground black pepper

 

DIRECTIONS:

ONE >> Combine dressing ingredients in a blender and puree.

TWO >> Place all salad ingredients in large bowl. Add dressing and massage vigorously.

 


 

Peach Panzanella

 

INGREDIENTS

 

SWEET PICKLED PEACHES

3 ripe Freestone Peaches
1 cup agave
1 cup water
juice and zest of 2 lemons
2 inch piece of ginger, sliced (skin on)
1 Tablespoon coriander seed
1 Tablespoon black peppercorn
1 large sprig thyme
1 stalk lemongrass
1/2 cup rice wine vinegar

 

PICKLED RED ONIONS

1 onion sliced into 1/8 inch rings
2 tablespoons agave
2 teaspoons sea salt
1 cup rice wine vinegar
1 cup toasted sourdough croutons
1 small head Romaine cut into 2 inch pieces
Sweet Poached Peaches from above recipe
1/4 cup reserved peach juices, strained
1/4 cup pickled red onions
1/4 cup reserved pickled red onion liquid
1/4 cup picked basil leaves, torn
1/4 cup extra virgin olive oil

DIRECTIONS:

ONE >> To make the pickled peaches: cut the peaches into large chunks and place in a large non-corrosive bowl or jar. Place all the other ingredients in a pot and bring to a boil. Pour over the Peaches and allow them to cool at room temperature.

TWO >> To make the pickled onions: place onions into a non-reactive bowl and toss with the salt and agave. Let sit for five minutes, and then cover with the rice wine vinegar. Pickles are ready after 1 hour

THREE >> Assemble the salad: Place all ingredients in a bowl and toss to mix. Let salad sit for 10 minutes before serving to allow the flavors to marry and soak in.

 


 

Watermelon

WITH MINT & JALAPENO

 

INGREDIENTS

1.2 small watermelon (about 1.5 pounds)
2 lbs Persian cucumbers
1 minced Jalapeno
1 bunch radish (about 4-5 )
1 lime, juiced and zested
2 Tablespoons olive oil
2 Tablespoons roughly chopped Mint
1/2 cup pickled red onion (recipe follows)
pinch of sea salt

 

DIRECTIONS:
ONE >> Cut the Watermelon into large 1.5” cubes
TWO >> Cut the Cucumber in half and then cut into half moons
THREE >> Mince the jalapeno. If you like it spicy, leave the seeds in
FOUR >> Place all the rest of the ingredients in a bowl and toss to combine
FIVE >> Serve very well chilled

 

PICKLED RED ONIONS

INGREDIENTS

1 onion sliced into 1/8 inch rings
2 tablespoons agave
2 teaspoons sea salt
1 cup rice wine vinegar

 

DIRECTIONS:
ONE >> Place onions into a non-reactive bowl and toss with the salt and agave
TWO >> Let sit for five minutes, and then cover with the rice wine vinegar
THREE >> Pickles are ready after 1 hour

Part of the series:

Off the Menu

VIEW THE SERIES
×