New York Fashion Week is in full swing again, which means only one thing: Spring is just around the corner! Rather than focusing on our favorite new prints and textures for the coming season, we've honed in one just one trend this week: food, of course!
From Diane Von Furstenburg to Proenza Schouler, we're noticing more chia parfaits and leafy greens backstage, thanks to deliveries from hotspots like New York's Dig Inn that are delivering fresh and balanced meals right into the fashion mayhem.
Less cigarettes and champagne, more green juice and... okay, champagne. We're happy to see these kinds of healthful shifts happen in the very influential, very visible parts of the fashion world. With all the chatter about models' weight these days, we're less inclined to believe in the power of legislating BMI's and more inclined to believe in the power of a good kale salad to help balance out the whole scene. We're never trite about the issue of weight (or were we just?), but at least the healthy meal delivery trend is moving us all in the right direction.
Here's one dish, straight from the runway: Dig Inn's winter squash salad with tahini dressing, veggies and spices. Get a gander at their entire menu here.
During the winter months you’ll find a medley of fresh squash in the Dig Inn test kitchen. Sourced from our various farms - we use everything from delicata to acorn, butternut, kabocha, blue hubbard, and a new variety called butterkin.
Most winter menus feature roasted squash in some form, but adding it to a salad offers a novel way to enjoy this seasonal favorite. Combined with our homemade cardamom raisins and tahini dressing, our deceptively simple salad is sure to bring a little warmth to the table.
The post The NYFW Diet: What They’re Eating Backstage at Our Favorite Shows appeared first on The Chalkboard.
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