The TCS New York City Marathon, in its 49th year, continues to be the biggest marathon in the world bringing an estimated 2 million spectators each year. For many runners, it is a bucket-list marathon and the height of urban running, as the course spans over the five NYC boroughs.
As an Upper East Side Hotel within walking distance from the finish line at Central Park West, the hotel is very supportive of Marathon Weekend for all the runners and friends and family that descend on the city, but it is a more personal story that has the hotel in full support mode.
We shine the spotlight on Executive Chef, Michael (Mike) Fred, who has been a long-standing team member for 17 years. He is at the helm of the Pembroke Room Kitchen and In Room Dining for the Hotel. He is an avid Marathon runner and this year he will be running his second NYC Marathon and when he crosses the finish line at West 67th street, he will have successfully run his 100th Marathon!
Chef Michael Fred trains almost daily and runs courses allover the country from coast to coast. You may see him jetting out of the hotel late afternoon on any day to train in Central Park before heading back home. His supportive wife, Maria Fred, is a fellow runner who has a record now of 80 marathons.
We sat down with Mike Fred and he explained that besides the physical and mental health benefits of running, the community and comradery he has found among the race network, is another reason that keeps him motivated.
“The marathon is personal to me as the Chef of The Lowell, as I celebrate with over 5500 plus friends and I will be running my 100th marathon. I am personally preparing guest amenity marathon baskets to help my fellow runners reach their personal goal with items I personally selected that you would need on race day.”
For avid runners who want to take it to the ‘next level’ there is a worldwide club that is made up of serious runners who qualify to become part of Marathon Maniacs. Mike Fred is one of these racers.
In preparing for race day, it obviously takes dedication,mindfulness, training and proper rest and recovery, diet also plays a major role.
Chef Fred’s recommendation the night before is to eat a pasta tossed with olive oil and some key ingredients, he often incorporates broccoli rabe, fresh tomatoes, parmesan, pine nuts, lemon and kale.
He usually starts his race day morning with a black coffee, water for hydration and a bagel with cream cheese and butter and hard-boiled eggs on the side.
He is enthusiastic about sharing the items he uses and recommends to keep him going through the course and these are the same items that he carefully curated and selected for The Lowell guests running the same race this Sunday, November 3. These baskets will be delivered the night before the race.
What is in The Lowell Marathon Baskets:
- Personalized Note from Chef Michael Fred for the runners
- Vaseline lip balm
- Antibacterial hand and face wipes
- Salt sticks
- Electrolyte pills
- Sports bars and energy chews
- Essentia Ionized Alkaline water
- Banana
- Bagel with peanut butter, cream cheese or butter
- Poland Spring Sports Cap water bottle
- Hand warmers and feet warmers
- Lowell ball caps
Chef Fred has also curated two specials that will be featured over the weekend:
- Orecchiette pasta with Pine Nuts, Kale, Lemon, Basil Garlic and Olive Oil topped with Parmesan Cheese
- Grilled Chicken Salad with Romaine Lettuce, Butternut Squash, Cauliflower, Chickpeas, Cherry Tomatoes, House Sherry Vinaigrette.
On Marathon Sunday, the Pembroke Room Foyer will be the location of the hotels’ marathon headquarters and will feature complimentary water and snack station for the runners when they return. Perhaps you will see Michael Fred and the fellow runners this weekend celebrating together as they complete this sport of endurance, passion and personal achievements.
