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.”