Last Saturday, I ran in the Rock n’ Roll DC Half Marathon, my 6th year in a row running this race and my 8th half marathon in total. While I was running through the streets of DC, Marnay and my family hustled all over town to cheer me on. All the running was worth it, since it meant that we could enjoy a fun weekend of eating and celebrating.
On Friday night, my parents and grandfather came to town and met Marnay and I at Pacci’s in Silver Spring for our traditional dinner. For the last five years, we have eaten at Pacci’s on the night before the big race. Pacci’s is our local Neapolitan pizzeria, and it’s home to some of our favorite pies in the DC area. Eating a La Verace pizza, with buffalo mozzarella, parmesan, olive oil and fresh basil is a great way to energize for a long yet exciting weekend. The other thing we can’t miss at Pacci’s is the prosciutto con melone, a nice mix of salty prosciutto wrapped around sweet melon.
Rise and shine! We woke up at 4:30am in order to gather our gear and prepare for race day. I had a simple breakfast of Eggos and peanut butter, which I eat before every long run. I try to eat and drink the same things before each long run during the training period, to get my body accustomed to it. Since the metro doesn’t open until 7:00am, we ventured out into the cold and took the 70 bus to a Dunkin Donuts in Petworth to hang out and stay warm. Once the metro opened, we took the Green Line to the start along Constitution Avenue.
Last year’s race was downright frigid, so I knew what type of cold weather I needed to wear for a half-marathon. This year’s race was not in the 20s at the start, more like the mid-30s. Despite the initial cold, the race was sunny and it eventually warmed up to the mid-40s. I’m not going to lie, the race was not easy, despite the fact that I’ve run it six times now. I still enjoyed it, though, and felt very accomplished when I crossed the finish line at RFK.
One of the major reasons that I run this race every year, of course, is for brunch afterwards! This year, we stepped things up by having it at All Purpose. Although technically All Purpose calls their weekend midday meal “Lunch”, which I appreciate. I am not big on the sweet, heavy dishes that proliferate most brunch menus.
When I first looked at the lunch menu, alllll I wanted was PIZZA. However, Marnay smartly pointed out that since we had pizza the night before, we should mix things up. Boy, am I glad we did! I was absolutely obsessed with All Purpose’s crispy eggplant and mozzarella sandwich. It all starts with the housemade bread, hearty and substantial but not too crispy. Then comes garlicky aioli, melted fresh mozzarella, tomato sauce and the crispiest eggplant cutlet ever.
We weren’t done, though. Oh no. We also got the Buona pizza, with tomato, mozzarella, pepperoni, chili honey, basil and a sprinkle of grana Padano. The best part was the way the sweet honey played off of the spicy pepperoni. We rounded things out with crispy fried brussels sprouts and a roasted beet “Greek” salad. A great meal to celebrate a day full of excitement.
Since we ran all over DC the day before, we were still plenty hungry for Sunday brunch. Since we were going to Brookland for a wine class this afternoon (stay tuned), Marnay and I ate at Brookland Pint. Brookland Pint, which is known for its great local beer selection and pub grub, is a place that we frequent for drinks but not always food.
I was happy to see a Diner Burger on the menu, which is part of a larger trend of restaurants serving thinner, more management burger patties. I really don’t want a ½ pound or ¾ pound burger—a nice thin patty will do, thank you. I was pleased with my burger at Brookland Pint, topped with bacon and an over easy egg. As I picked up the burger, the egg broke and spilled delicious yolk everywhere. Marnay was also happy with her scrambled eggs and potatoes.
The real reason we were in Brookland that morning was to take a wine class at Wardman Wines, an excellent wine store. The class, which is held about once per month, is called “An Intro to Wine: How to Love Your Palate.” It takes an analytical approach to wine, and while it is judgement-free and good for beginners, it’s already great for people who know about wine but who could always learn more.
The weekend of the Rock n’ Roll Marathon is always one of my favorite of the year, and this year was no exception. While the race is hard work and takes months of preparation, there are plenty of great food experiences to look forward to!