Fuel Up and Finish First in Detroit!

October 15, 2015 | Detroit

Detroit Marathon

No matter what your time chip says as you cross that finish line, you’ve already won if you’ve run the Detroit Free Press Marathon!

For one thing, you did it. You trained for it; you sweated through it; you broke through the wall; and all of that means you won.

If you’ve run the Detroit Marathon before (the 5k, the Half, the Relay, or the Full), you also know what a great time you’re going to have doing it. You’re going to meet great people at the start; you’re going to maintain your pace with the people cheering you on along the sidelines; and you’re going to have a great run along (and under and above) the Detroit River, around beautiful Belle Isle, and through the historic neighborhoods, districts and streets of Detroit.

There will be marching bands, baton twirlers, belly dancers to see and see you through this.

But in the months, weeks, and days leading up until now, you’ve been the one lacing up and logging the miles to make this happen—and even if you’ve been training with a partner or running with a group, that decision to get out of bed an hour (or two) earlier when the alarm goes off or to change, after a long day, out of your work clothes into your workout clothes has been all on you.

Well, you made the right decisions and stayed disciplined, but from here on out you’ve got an entire city behind you and the decisions get not only easier, but more delicious.

Yep. I’m talking about what is probably the best part of training: filling up to stay fueled up on race day.

Runner’s World advises serious carbo-loading two to three days before a race.

So, Friday night, hit Angelina Italian Bistro for Russet Potato Gnocchi, with Parmesan Cream, Pea Pods, Caramelized Onions and Plum Tomatoes  or their Summer Thyme Ravioli, with Squash, Zucchini, Red Pepper and Romano in Michigan Tomato Sauce.

Or maybe you would prefer Potato Pierogi Soup, with Caramelized Onion, Yukon Gold Potato, Bacon, Olive Oil with a side of Fingerling Frites, with Rosemary Herb Salt, Red Herb Rub, Truffle Creme Fraiche followed by Mac, with Smoked Gouda, Mozz, Parmesan, Aged Cheddar, Truffle Oil at Cornerstone Barrel House.

You know that breakfast is the most important meal of the day, and so does the Hudson Café—which is why they’re opening early (at 7:30 a.m.) on Saturday and Sunday morning! Get set to run like you’re an Iron Man with their Steel-Cut Oats or a bowl of their Fresh Fruit, Granola, and Yogurt. Or, get set for a ‘sweet ending’ with their Cinnabunn Pancakes, Cinnamon Swirl Pancakes with Cream Cheese Frosting,  or their Strawberry Short Cake French Toast, coated with Graham Cracker and stuffed with Strawberries and Cream Cheese Drizzle.

On Saturday night, get your carbs and still stay light on your feet with Central Kitchen + Bar’s Roasted Cauliflower Salad, with Cherries, Gala Apple, Curry Spiced Pistachios, French Beans, Goat Cheese, Mixed Greens, Cider Dressing.

Because runners know the race never really ends, on Sunday you’ll be ready ‘to start’ on the recovery stage so you’re ready for your next big run…. recommends re-fueling with a balanced mix of carbs and proteins. And while the pros are on the fence about rehydrating with beer, I’m going with the researchers from Granada, Spain who conclude that “After exercise and subsequent water losses, a moderate beer (regular) intake has no deleterious effects on markers of hydration in active individuals.”

So, my recommendations for a balanced mix of carbs and proteins with a nice cold pint post-run are The Town Pump Tavern, with their Hand-Tossed Pizzas (I always order the Barbecue Chicken Pizza, with Grilled Chicken Breast, Red Onions, Bacon And Barbecue Sauce With Cheddar And Mozzarella Cheese) and their incredible selection of local craft brews and international beers in bottles or on tap.

Or I would Garmin myself to the Detroit Beer Company, with their Pizza Vento, a Thin-Crust Stone Fired Pizza Topped With Fresh Ground Italian Sausage, Pizza Sauce, Mozzerela And Goat Cheeses, Diced Tomatoes And Torn Basil With Cajun Crust and one of their own brews, like their Pumpkin Porter (6.5%, a delicious Porter brewed with Pumpkin Spices. Hints of Chocolate and caramel lend a comforting feel alongside the seasonal spices used to craft this ale) or their Oktoberfest  (5.8%, a Traditional German-Style Oktoberfest Lager). And, okay, I’m going to start that race to recovery with their Giant Soft Brewery Pretzel, a Homemade Soft Pretzel Salted and served with Asiago Cheese dip and Stone Ground Mustard.

Basically, no matter where you go to Fuel Up in Detroit, you’re going to finish first if you fill up on the delish dishes that all of our Downtown eateries offer—and that is a win-win situation.

Good running everyone!

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