Why Running Helps if You Dine at Eigensinn Farm
One of the best things about being an athlete is the appetite that is attached to it.
It merits texts from friends along the lines of “I need to know if you are planning on camping this weekend so I can make sure we have enough food.”
Or like this weekend after completing a 100 km road ride with a friend, she appears over the railing, tosses me a banana and asks me to eat it so I don’t eat my arm on the way home.
You know…normal stuff.
It can be hard to tame an appetite that is always on high gear, but every once in a while, life throws you an opportunity to do so with class. (I.E. NOT eating a peanut butter sandwich over the sink).
Like last week – I was never ever more grateful to be a runner than I was last Tuesday night.
It all began on Monday afternoon when our editor asked me to cover a story because everyone else in the office was tied up. Of course, I obliged because he is my boss and before I knew it, I was headed to Eigensinn Farm, owned by internationally renowned chef,, Michael Stadlander.
Stadtlander has been ranked among the top 10 chefs in the world and is a leader in the locavore, farm-to-table movement.
Michael had invited members of the local media out to cover the opening of his Camp Home Project.
Instead of focusing on the Project, which I will be covering later, let’s talk the food, shall we?
Basically, I want Michael Stadtlander to move into my kitchen. (No offence, mom).
He began the meal with a tray of appetizers:
We were then seated at the table and served our first course. Manicotti and wild mushrooms.
The second course was a fish steak with a corn and tomato salsa.
I am not going to lie, the third course was a tad difficult as it was Tripe soup (or the cartilage and stomach of a fish.) Once again, my appetite saved the day and I had it down it a flash, thanks to the delicious caviar toast. Fourth course was chicken liver dish. The presentation of the food reflected Michael as he is both an artist and a chef. All the platings were just pure works of art.
Fifth course was the most luxurious palate cleanser I had ever seen. A crazy wooden support with an ice block filled with and surrounded with wild flowers. It was topped with a perfect scoop of wild raspberry sorbet. I die.
It was at this point where a dinner guest looked at me with pained eyes and said that they thought they couldn’t eat another bite. I was beyond grateful for my wild appetite because this was placed in front of me a few moments later…
During all of this, Stadtlander sat with us and entertained us with stories of the past 20 years on his farm, his journey to becoming a chef and dreams for the future. Dessert was served on Napoleanic era dishes with a hazelnut and apple delight.
And of course I ate everything, why do you ask?
Now, if you excuse me, I have gotten hungry writing this post.
What is your best dining experience? This one was by FAR one of mine and I would place it in the top five experiences of LIFE.