Nutrition

Chef Ken Migneault On Feeding Runners Of The St. George Marathon

It takes a marathon effort for chef Ken Migneault and his group to prepare for marathon weekend in St. George, Utah. To feed the two,000 individuals anticipated on the pre-race dinner, they may cook dinner a formidable 250 kilos of pasta and 45 gallons of marinara sauce. They can even have 3,000 breadsticks and practically 100 kilos of lettuce prepared for the hungry runners and their households.

“We’ve by no means run out of meals,” says Migneault, the manager chef of Heritage Catering, which has ready the pasta dinner yearly since 2009.

This 12 months’s St. George Marathon will happen on Oct. 7.

Along with main pasta preparations, Migneault is in control of particular banquets for worldwide runners, a bunch from Japan and 10-time St. George Marathon finishers. In complete, Migneault and his devoted crew will work nearly across the clock to make meals for 3,000 those that weekend.

Migneault, 44, lately chatted with Competitor Working about his favourite dishes and what he does when he’s not within the kitchen.

Warning: Salivating content material forward!

On pleasing the worldwide crowd

“The worldwide lunch is all the time enjoyable. We attempt to put our greatest foot ahead,” Migneault says. “It’s a little bit extra intricate and a little bit extra foodie, extra ornamental. Just a little extra effort and time will get put into that.”

Typically he provides a zest of the Southwest to the menu with a spicy dish like achiote hen.

“One of many causes they choose the marathon in Saint George is that they need to expertise the West,” he says.

This 12 months, he plans to serve his ever-popular butternut squash soup.

“In Saint George, it’s been over 100 levels day-after-day (in the summertime). We look ahead to fall,” he says. “As quickly as I begin seeing the apples and squash on the produce stands, I bounce on it.”

Migneault can even whip up a tasty dinner for a bunch of 30 Japanese runners, who often need to keep away from fish throughout their go to to the U.S. “They request pink meat and steaks,” he says.

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On connecting with runners

When he’s not toiling over scorching pots and pans, Migneault will take time to talk with runners, significantly on the dinner for the 10-time St. George Marathon finishers. Runners get invited to the “membership” in the event that they full the marathon 10 occasions, however don’t have to have run the race in consecutive years. This 12 months he expects about 900 runners on the dinner.

“The 10-year is my favourite—it grows yearly,” he says. “They’re enjoyable to speak to. It’s simply actually cool to listen to some tales. My job is a little bit little bit of all the things. I get to spend a little bit little bit of time within the corridor as they speak, and I’m checking the buffets to ensure they’re full.”

On satisfying everybody’s candy tooth

For the grand finale of meals, Migneault makes his signature carrot cake.

“Dessert clever, now we have a carrot cake that individuals simply completely love,” he says. “It’s not your on a regular basis carrot cake.”

He provides coconut and pineapple to his recipe and covers the cake with a buttermilk glaze when it’s finished. Protected to say the cake doesn’t final very lengthy?

On life outdoors the kitchen

When he’s not cooking for large crowds, Migneault enjoys exploring the spectacular Utah panorama together with his youngsters.

“I like canyoneering, mountain biking and mountaineering,” he says, including that working a marathon is on his bucket record. “Saint George is a huge playground in terms of the outside. Now we have some wonderful locations right here.”

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