Foodie Marathon Highs (and Lows) Part II

A month before the New York City Marathon, I clocked in a gluttonous seven-hour day of eating at NYC’s Eleven Madison Park (/sites/default/files/ leisurely lunch, followed by a lengthy dinner). A waiter overheard me speaking about the marathon, and soon, I found myself talking running strategies with a handful of staff members. I knew chef Daniel Humm was a serious runner, but it’s quite possible that Eleven Madison Park may have the most athletic staff in the city. While Humm had to
bow out of the 26.2-mile race due to an injury, manager Jordan Salcito did him proud by clocking in at 3:37:05, which qualified her for April’s Boston Marathon.

Here, Salcito’s highs and lows.

Low: “The walk to the UPS trucks after the finish line to pick up my things. At
that point, the adrenaline was gone and my legs had become cement blocks.”

High: ”My husband, wine guy Robert Bohr, sprinted out of nowhere with a bottle
of Clif Quench at mile 24. That, and 'Eye of the Tiger' on repeat, kept me
going strong those last two miles. Post-race, Robert had made a reservation at Blue Hill Stone Barns where we opened a jeroboam (/sites/default/files/ 4.5 liter bottle) of 1980 Gruenchers from Domaine Dujac.”

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon