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5 Racecations Serving Up Post-Race Local Cuisine

One of the best parts of a racecation is checking out the local culture – especially the food. And let’s be real – we ALL like to reward ourselves with a little post-race food indulgence. Here are 5 races serving up some local finish line cuisines:

1. Baltimore Running Festival – Maryland Crab Soup

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Shutterstock / Fanfo

Taking influences from Native American crab pots and Mediterranean bouillabaisse, Maryland Crab Soup is true local staple. Made with vegetables, Blue Crabs (an official Maryland state food), and Old Bay seasoning (a mix of spices specifically created to eat with crabs), it’s no wonder this is served post-race. ‘Crabcakes and Football, that’s what Maryland does’ – or in this case, crab soup.
www.runfari.com/baltimore-running-festival

2. Charleston Marathon – Shrimp and Grits

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Shutterstock / Brent Hofacker

There isn’t a more classic Lowcountry dish than Shrimp and Grits. Taking inspiration from hominy, a type of corn preparation used by Native Americans, and adding shrimp, from the nearby marshlands, it was traditionally served as a breakfast dish. It wasn’t until the 1980’s when it began appearing as an upscale recipe at restaurants, and today can be found in a wide range of flavors and variations – all of which claim to be best.
www.runfari.com/charleston-marathon

3. Chicago Marathon – Chicago-Style Pizza

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Shutterstock / Brent Hofacker

Part of the great Chicago versus New York pizza debate, Chicago-style pizza was originally created by Pizzeria Uno, and more closely resembles a pie than a flatbread. Traditionally, pizzas are layered: crust, sauce, cheese, toppings. However, because deep dish pizzas take longer to cook and cheese can char, the layering is altered to: crust, cheese, sauce, toppings. We’ll leave it up to you to decide which is better.
www.runfari.com/chicago-marathon

4. Cape Cod Marathon Weekend – New England Clam Chowder

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Shutterstock / Ezume Imagesr

Warm up with a bowl of New England Clam Chowder – made with clams, potatoes, onions and milk (or cream) to give it its famous thick and creamy consistency. But this heartwarming soup isn’t without its controversy. Some soup rebels began adding tomatoes to their chowder – a move highly frowned upon by true locals. In fact, in 1939, Maine Assemblyman Cleveland Seeder attempted to pass legislation making it illegal to use tomatoes in clam chowder. Talk about your rotten tomatoes.
www.runfari.com/cape-cod-marathon-weekend

5. Honolulu Marathon – Malasadas

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Shutterstock / bonchan

With beautiful blue waters, rugged cliffs and lush greenery – is there really anything better than running in paradise? Well yes, yes there is – running in paradise… and then eating a malasada. Brought to Hawaii by the Portuguese, these deep-fried, light and fluffy donuts – without a hole – are often coated in sugar and filled with custard, chocolate, guava, or coconut. Pure, sweet addiction.
www.runfari.com/honolulu-marathon

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