Thursday, October 9, 2014

Mmm, mmm good

We love food and we take the job of feeding runners very seriously!  We are now catering to runner's food sensitivities, with gluten-free and lactose-free options in the Athlete Food Tent as well as gluten-free and vegetarian options at the Pasta Supper.

The talented Chef Kevin Spada at The Hartford Club, host of tomorrow’s Pasta Supper, is putting out a great gourmet spread.  Tomorrow’s menu will feature several different pasta dishes, including both gluten-free and vegetarian options.  Chef Spada has also kindly shared his signature Beef Bolognese recipe with us (below).   

Whether your pre-race includes joining us at the Pasta Supper or making your own feast, feed your body well!  Some tips are included in this recent Runner's World post.

Check out the menu board for race day - hungry yet?  

After crossing the finish line, runners will be directed to the Food Tent to choose what they want to eat instead of receiving food tote bags.  The tent is expanded into two areas with multiple lines to keep the flow moving.  Dole Fruit Bowls, homemade apple crisp, Truebars and bagels await.  Enjoy your grilled cheese and lactose-free tomato soup with an organic recovery drink or a nice cold beer from the Harpoon Beer Garden, a favorite spot for 21+ (ID required).  There are more than 70 kegs awaiting your arrival - just want to give an extra little nudge to get you to the finish line!

Chef Spada's Beef Bolognese
The Hartford Club

(yields 1 gallon of sauce)
1 tablespoon Olive Oil
1 large Onion Diced, Small
4 stalks Celery Diced, Small
1 tablespoon Garlic Minced, Finely
2 cups Chicken Stock
96oz (12 cups) Peel and Seeded Tomatoes, Pureed
8oz Tomato Paste
2 pounds Ground Beef (80% fat)
1 teaspoon Crushed Red Pepper 1 teaspoon Anise Seed
4 Bay Leaves
¼ cup White Sugar
1 cup Red Wine
1 cup White Wine (Italian Table Wine is fine. Use wine you will be drinking with the meal.)

-Place a large dutch oven or stainless steel pot on the stove over medium heat
-Add 1 tablespoon olive oil and add in ground beef. Season with salt and pepper and cook, continuously stirring until meat is golden brown. Remove meat and set aside in a bowl.
-Sauté, onions, and celery until soft (about 5 minutes) on medium heat.
-Add garlic and sauté for another minute, add tomato paste and let it caramelize in the pan.
-Deglaze with red wine and white wine, cook off the alcohol.
-Add chicken stock, peeled seedless tomatoes (pureed) and bring to a boil.
-Add in the browned beef anise seed, bay leaves, sugar, crushed red pepper and reduce the heat to low and let simmer for three hours.
-Taste and adjust seasoning to preference


Place 1 cup of sauce in a sauté pan over medium heat. Add 2 cups pasta toss lightly, then add in 1 tablespoon of butter and toss until melted. Serve with fresh basil and ricotta cheese on top

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