- 11 Chef Tips for Hosting a Super-Cozy Fall Party
- 9 Thanksgiving Shopping Lists That Will Surprise You
- Holiday Burlesque and Other Star Chef Party Traditions
- Michael Tusk's Maine Christmas Dinner Menu
- Lessons and a Recipe from Dan Barber's Pioneering Pop-Up, WastED
- How Laurent Tourondel Makes the Sexiest Onion Ever
- Top New Orleans Pastry Chefs Name Their Favorite Local Food Innovators
- What Wine Goes Best with BBQ?
- Life Is Not a Dress Rehearsal and Other Lessons From Wine Expert Cathy Corison
- Mistakes Can Teach You So Much, Says Star Chef Tanya Holland
After running my first New York City Marathon last Sunday, I’ve been swapping marathon highs and lows with fellow food-world runners. I had a freakishly great race and crossed the finish line in three hours and 21 minutes, with my only low being post-race muscle pain (I’ve been recovering with a marathon week of eating and drinking). Others weren’t as lucky. Daniel Humm of NYC’s Eleven Madison Park had to pull out of the race due to a stress fracture. Here, some other tales from marathon newbies and vets:
Bobby Stuckey, sommelier of Frasca Food and Wine in Boulder, CO
Stuckey, an insanely speedy runner, hit up L’Artusi the Friday night before the race and was spotted eating at Marea on marathon eve.
Low: “Mile 23. My world just got really small and I knew that I needed to dig deep.”
High: “Looking up at the JumboTron and seeing an American wine almost brought me to tears.”
Finishing Time: 2:47:23
Joe Campanale, co-owner and sommelier of L’Artusi and Dell’anima, NYC
Not only did Campanale lose 15 pounds and three toenails while training, he also raised almost $14,000 for his charity, Team Hole in the Wall Gang.
Low: “I had a stomach virus that stayed with me for pretty much the whole race.”
High: “Coming off the 59th Street Bridge and running up 1st Avenue feels like walking onto the field in the middle of the World Series."
Chef Olivier Muller, DB Bistro Moderne, NYC
The marathon newbie raised $12,000 for the charity Malaria No More.
Low: “At mile 22 I had a huge cramp. My left leg just stopped mid-stride.”
High: “After the race I had 15 friends waiting at my apartment to celebrate. We ate cheeses, charcuterie, beef short ribs, coq au vin and spaetzle and washed it down with red wine.”
Joe Bastianich, restaurateur and winemaker
After losing an astonishing amount of weight by running, Bastianich has become a marathon regular.
Low: “Running on Fifth Ave up the hill that you never knew existed, passing by the homes of every rich person in New York.”
High: “Floating over the Verrazano Bridge on pure adrenaline.”