Cooks Busy Prepping For Spaghetti Feed

Spaghetti Preps Under Way for Grandma's Marathon

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This week, athletes from around the world are making their way to Duluth for Grandma’s Marathon.

But, before anyone hops on the buses to the starting point, runners must carb up and gain energy. 

Part of race prep for runners is loading up on carbs and spaghetti is on the menu for Friday.

Thousands of runners are expected to flock to the DECC to feast on oodles of noodles and cooks have been prepping all week for the large meal. 

2,000 lbs. of pasta, 5,000 lbs. of sauce and 1,000 pounds of meatballs. 

It’s beginning to smell a lot like Italy at the DECC and it’s all part of the annual all you can eat spaghetti feed.

“It’s a big push to get everybody fed,” said Executive Chef, Peter Dingmann.

But, this crew is experienced and has the process down to a science. 

“Get it to a boil, put a little bit of salt in there and then you put 4 bags of noodles in,” said Veteran Chef, Eric O’Donnell.

From there, it takes 10-15 minutes to get them al dente.

“Once they get done, you take the water out and quickly put ice water in to cool them down,” said O’Donnell.

But, O’Donnell says making the noodles is the easy part and steaming them days later is the challenge. 

“When you have to recook them it’s a pain because sometimes they stick at the bottom and there are big clumps.”

It’s only half way through marathon week and the freezers are packed.

“We have coolers literally full of sauce, meatballs and soon to be pasta,” said Dingmann. 

In total, 45 buckets will be filled with pasta and there are 15 more to fill. 

This year, chef’s are prepping more gluten free pasta for runners.

So, cooks encourage all runners and spectators to swing by and eat the delicious Italian meal. 

The annual feast will begin Friday, June 19th, at 11 a.m. and go until 9 p.m.

Cooks expect 5,000 runners to enjoy the big feast.

All leftovers will be donated to Second Harvest.