Long before anyone starts sprinting toward the finish line, chefs in Boston hotels are brewing black coffee and stirring vats of oatmeal. Eggs Benedict and cappuccino can wait. On Boston Marathon morning, chefs concentrate on what jittery athletes need to fuel them for 26.2 hilly, unforgiving miles.
The Boston Marathon attracts runners from around the world, and most of them stay in hotels near the Copley Square finish line. That means the kitchen staffs will keep a fast pace all weekend to cater to the athletes participating in the 117-year-old Boston race. “The thing I always think about for marathon weekend is bananas, oatmeal, and pasta specials,” says Laurent Poulain, executive chef at the Fairmont Copley Plaza hotel, where he has made specialties for runners for 17 years.