Marathon mania

Photographs: Jolie Ruben

Joe Bastianich
Partner in the Batali-Bastianich restaurant empire, which includes Becco, Del Posto, Babbo and Lupa
Why foodies are running: “Maybe it was all the press I got last year. Maybe I’ve single-handedly gotten the whole restaurant industry into this. Now that would be a good story.”
His start: “Three years ago, it was doctor’s orders to lose some weight. I was 250 then, now I’m down to 205.”
Why the marathon: “It’s the most fun I’ve had in New York legally.”
Running mates: “Last year I was by myself. This year I have nine workers from Becco running with me. The chef, Billy Gallagher, has lost 20 pounds.”
His diet: “I eat everything in sight.”
Postmarathon plans: “For the last three years, Becco (355 W 46th St between Eighth and Ninth Aves, 212-397-7597) has hosted an informal party for runners and supporters. We close down a room and serve all kinds of pasta and wine. I always like to have lasagna bolognese.”

Ivy Stark
Executive chef at Dos Caminos (373 Park Ave South between 26th and 27th Sts, 212-294-1000; brguestrestaurants.com), running for the Fresh Air Fund
Why foodies are running: “[The restaurant industry] has gone from a party, party, party environment to a place where people want to be more in shape. Also, chefs are competitive and are looking for an adrenaline rush.”
How she trains: “I run to work instead of riding the subway. And then I use these things called Fresh Baths when I’m done. People use them when they go camping. It’s like a giant wet wipe.”
On Bastianich: “After [Bastianich] ran it last year, my executive chef, Brett Reichler, lost a hundred pounds and started a running club at our restaurant group.”
Pitfalls: “When I ran a half marathon in August, it was one of the most miserable experiences of my life. It was hot, 90 degrees at 7am, and people much younger than me were passing out.”

Olivier Muller
Executive chef at DB Bistro Moderne (55 W 44th St between Fifth and Sixth Aves, 212-391-2400), running for Malaria No More
Why the marathon: “I live on 53rd and Second, and when I saw the marathon passing last year I said, Oh, I have to run.”
His diet: “Before training, I didn’t pay attention to what I was eating. But now I realize how important it is to have energy in your body. I direct myself to healthier choices, like vegetables, pasta, carbohydrates, and a lot less butter and olive oil. But you’re always hungry.”
Pitfalls: “I’ll run and then stay on my feet for 12 to 15 hours. We have a two-floor kitchen, so going up and down those stairs can be rough.”
Postmarathon plans: “We’re having a big brunch for all of my supporters with lots of champagne at my apartment. I’ll make some coq au vin, some short ribs, and I’ll bring some red wine and cheese.”

Joe Campanale
Co-owner of dell’anima (38 Eighth Ave between Jane and W 12th Sts, 212-366-6633) and L’Artusi (228 W 10th St between Bleecker and Hudson Sts, 212-255-5757), running for the Hole in the Wall Gang Camp
Perks: “It’s like those infomercials: Get a great body and eat all the food you want…except run 20 miles.”
Pitfalls: “It’s hard when you get out of work after midnight. You have to wake up at 6am or 7am to run. The start always sucks. But the more I’ve been running, the sooner the runner’s high sets in.”
His diet: “If you run really far, you feel like you can eat anything, which means I’ll have two dinners and then raid the kitchen. Or I’ll be making an omelette and be eating ice cream at the same time. Last week, I went on a 20-mile run, ate before the run, had a bagel during, a shake when I got home and then went out to a three-hour lunch at Gramercy Tavern.”

Frank Falcinelli
Chef and co-owner at Frankies 457 Spuntino, Frankies 17, Prime Meats, Cafe Pedlar (frankiesspuntino.com), running for Citymeals-on-Wheels
Why the marathon: “I made a bet with my friend Kevin Patricio that he couldn’t get me a number for the marathon the next day, and I said ‘If you can deliver on it, I can run it.’ And then he came back with a number.”
How he trains: “I’ve been drinking lots of Einbecker [beer] to train. I was running every other day for most of the summer, six to seven miles to 11 miles, and then doing a long run once a week. And I just did a run the day before yesterday that nearly killed me.”
His diet: “My calorie consumption has gone up. You come back and you’ll eat anything. I’ll drink half a jar of honey. You get retarded. You get deranged.”
Postmarathon plans: “I think that we’re going to Becco. That’s the first stop, and then after that I don’t know. I think we’re just going to party.”

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