More than 40,000 people will be running this Sunday's ING NYC Marathon. Among them are a handful of NYC chefs and sommeliers. Here, they share what they've been fueling themselves with during months of training and how they plan to indulge after 26.2 miles.
Nate Appleman, former chef of Pulino's Bar & Pizzeria
Go-to workout fuel: "Lärabars and bananas."
Race goal: "Finish under 3 hours and 30 minutes."
Post race: "I plan to chow down, specifically on a large steak and a whole bag of Oreo cookies."
Charity: Harlem United
Gordon Finn, Alto
Go-to workout fuel: Balance Bars.
Favorite flavor: S'mores. "They're loaded with protein and have a low glycemic index so they don't affect my blood sugar after a run."
Race Goal: "This is my first marathon, so I don't really have a time goal; but under five hours would be a major accomplishment."
Post-race: "I am planning on having a glass of Champagne at Marea. It's right near the finish."
Charity: "I'm running for Team JDRF (Juvenile Diabetes Research Foundation); I've had diabetes for 12 years and it's a cause I feel strongly about. I only have $400 more to raise to reach my goal. Donate here.
Joe Campanale, co-owner, sommelier, Dell'anima, L'Artusi and Anfora
Go to workout fuel: "Apples and peanut butter. I eat that almost every day. I also love the whole-wheat everything bagels at Ess-a-Bagel and drink apple juice or orange juice with them.”
Race goal: Three hours and 49 minutes. "That's one hour faster than last year."
Post race: "I'm going to Dovetail for brunch directly after the marathon with a bunch of industry folks and am still figuring out where I'm going to eat pasta and truffles for dinner."
Charity: Hole in the Wall Gang
© Jen Murphy
Mil hojas from Amor Amar, Lima.
As soon as I booked my plane ticket to Peru, I reached out to Nicholas Gill
, a super-plugged-in, Lima-based travel and food writer, and asked him where I should eat. At the top of his list was Amor Amar
, a new restaurant from the owner of Pescados Capitales
and former chef of La Gloria
— two of Lima’s greatest culinary minds. Spectacular food. Gorgeous space. His one warning: The restaurant is hard to find. He wasn't kidding. Located in the hip, up-and-coming Barranco neighborhood, Amor Amar is on a nondescript residential street. Random white paper signs stuck to telephone poles lead the way and the only clue that you've reached the restaurant is the valets standing outside what looks like a large garage door. But that door opens into a fabulous courtyard. The entire restaurant is outside (there are heat lamps in case it gets cold) and it feels like a Hollywood backyard party with a long bar and a raised area with couches and music. I jumped between classic dishes like seafood causa (a starchy Peruvian casserole layered rice, potatoes, avocado and prawns) and a slow-roasted suckling goat cooked in a wood-burning oven. My waiter warned me from the moment I sat down to save room for dessert, a decadent mil hojas—a puffed pastry layered with lucuma, a custardy fruit, and chocolate mousse. Rather than sit in a food coma, I explored the restaurant's orchid shop and the art gallery located in an old mansion on the property. The owner showcases local artists, like Marcelo Wong
, whose cherubic figures are scattered throughout the courtyard.
© Jen Murphy
A view leading down to Victor Delfin's studio in Lima.
I recently took a last-minute vacation to Peru and had a few nights to spend in the capital, Lima. A friend clued me in to a great hotel, Second Home
. The name and the super-affordable price tag (about $100 a night, including breakfast) made me wary that I'd be checking into a hostel. But instead, I found myself staying at the home of Peru's famous artist, Victor Delfin (his controversial statue, El Beso, is on display nearby in El Parque del Amor). His daughter, Lillian, runs the five-bedroom B&B in Lima's Bohemian Barranco district. A large door on a dead-end street led me into a courtyard dotted with bronze sculptures of horses and a large bird swing set. The aesthetic was a mesh of Tim Burton and Guillermo del Toro wackiness and it continued inside the house. Delfin's large portraits of nude women hung from the walls and enormous wooden sculptures were around every corner. Two ground-floor rooms served as galleries showcasing his work (all of it for sale). Rooms had garden or ocean views, and breakfast—eggs made to order, homemade croissants and jams and excellent coffee—was served at a large wooden communal table in the kitchen. But the highlight was getting to see Delfin's studio. A walk across the backyard, down past the fabulous swimming pool, led to Delfin's workspace, where, if you're lucky, you can catch him finishing his newest masterpiece.
Cult California cheesemaker Cypress Grove recently visited the office. F&W Features intern Chelsea Morse reports on what she learned about her favorite cheese:
When I moved from San Francisco to New York, I was happy to discover that Cypress Grove Humboldt Fog goat cheese is widely available nationwide. It has been my go-to cheese-plate anchor since I first tasted it years ago. Cypress Grove cheesemaker and founder Mary Keehn had these tips to share about my favorite snack:
-Fresh goat cheeses and farm cheeses, which have high moisture content, can be frozen without adversely affecting their flavor. This is a great way to save cheese for future cooking projects.
-Storing semi-soft cheese in plastic wrap is the surest way to ruin it. The rind is alive with good bacteria: Plastic wrap cuts off its air supply and kills it. Parchment paper is a much better wrapping – it's breathable and far less expensive than fancy cheese storage papers.
-Depending on the cheese’s age, it can be crumbly and citrusy or creamy and earthy – as the rind ages, the flavor deepens, and the texture changes. An oozy cheese has definitely not necessarily gone bad.
The Cypress Grove website has much more trivia, tasting notes, and pairing suggestions.
© Photo Adventures with Ed.com
Joe Campanale at the 2009 NYC Marathon
This Sunday, NYC’s Anfora wine bar
is throwing a Halloween party and encouraging customers to dress up (bonus points for anyone who comes dressed as their favorite biodynamic wine producer) for a good cause. Starting at 6 p.m. Anfora will be serving Halloween cocktails like the Szarlotka (bison grass vodka and apple juice) and snacks. Entries in the costume contest are $10 and all of the proceeds go to Team Hole in the Wall
, a great charity that co-owner and sommelier Joe Campanale
is racing for next week in the NYC marathon. The best costume wins their choice of brunch or lunch at Dell’anima or L’Artusi.