Health & Fitness

By Alexis Lardieri

When BN discovered two celebrities, Angelo Sosa and Patrick Long, were going to be featured together at an event, the first question that came to mind was–in what world do a chef and a race car driver come together? In interviewing them both, I found that food plays a major part in Long’s daily routine. In an average race, a professional driver can loose up to eight pounds,while their heart rate will reach an average of 130 beats per minute, which is almost the same as a low intensity cardio workout, so refueling becomes crucial.

Sosa was asked to create four signature recipes designed specifically to pack in as much energy as possible without all of the unnecessary fat. When given the chance to test these recipes first hand, BN had front row seats. In addition to the recipes featured below, BN also got a sneak preview at Long’s weekly fitness routine to hep him stay fit and gear him up to ensure he wins the next big trophy.

A Day in the Life of Patrick Long:
As a professional race car driver, Long focuses on three key things– endurance, energy, and food.

In 2009 he won the Rolex 24 Hours at Daytona for the first time, driving a TRG Porsche 911 GT3 Cup car with new Lizard teammate Joerg Bergmeister. After a 24 hour race most drivers refer to as the “ultimate marriage between man and machine,” you are physically and mentally exhausted.

The Routine:
In order to prepare his body, Long focuses mostly on endurance training, which include various forms of cardio ranging from running at low and high intervals to ten to twenty second sprints. Most racers focus on being fit, not building muscle. In any race 4,000 to 5,000 pounds of wind can alter the steering wheel so upper body strength is key. Too much muscle however can add weight and although three to four pounds may not seem like a huge difference to us–to Long it can be the difference between a loss and a win.

In addition to upper body strength Long tends to focus on balance. Below are some of the exercises he utilizes on a regular basis.

Shoulder Fly’s:
Long takes a typical exercise and adds stamina and balance by featuring the ball. Notice his weight factor is minimal. An average of eight to ten pound weights on each side. Long recommends to get your balance down first before trying to add the weights. The key to this exercise is keeping your core and bottom seat tight. Once you’ve got your balance down pact, you can add the weights. Start with your arms at your side and slowly extend your arms out in a scarecrow like position lifting until they are just above your shoulders. Repeat twelve to twenty times for two to three sets.

One Legged Push Ups:
This exercise is allot harder than it looks. By balancing on top of the ball start with each hand on the left and right side almost to create a wider push up. This pose is very similar to a plank and will work the entire body accenting the core, balance, and upper body strength. To make the exercise even more challenging, Long balances on only one leg as he pushes his body up and down he alternates legs. Repeat again twelve to twenty times for two to three sets each.

The Diet:

Sosa’s newest Manhattan restaurant.. Social Eatz

It is truly an honor to have met Top Chef all star and renowned restraunteer Angelo Sosa. His impressive resume and world of accomplishments have landed him instant success among New Yorkers and the rest of the world alike. Among his many accomplishments, in late 2005, Sosa used his expertise to open restaurants such as Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto, and Alain Ducasse’ casual concept Spoon Food & Wine, among others. In the summer of 2009, Sosa launched his own spot, the fast-casual Asian restaurant, Xie Xie (pronounced shay-shay) in Manhattan’s Hell’s Kitchen neighborhood for which he won the Star Chef’s New York’s Rising Star award for “Best New Restaurant Concept”. His most recent project Social Eats debuted in March of 2011, where he’s signed on as consulting chef, launching an innovative yet affordable menu that reinterprets American favorites with flavors from across Asia.

Despite his impeccable talent, Sosa bared in mind the importance of simplicity when transferring these recipes down to our readers. I am happy to report each and every one is easily transferable to any kitchen–even Long’s, who although works well while operating heavy machinery, such as a Porsche 911 GT3, thinks twice before turning up the dial on his gas stove.

Breakfast
HIGH-PERFORMER’S MILKSHAKE

5 OZ. WHEATIES
3 PC. CARDAMOM
1 PC. STAR ANISE
16 OZ. SOY MILK
2 T. AGAVE NECTAR

METHOD: INFUSE WITH SOME SPICES STAR ANISE, CARDAMOM AND WHEATIES WITH THE SOY MILK. BRING THE MILK TO A SIMMER, ADD ALL THE INGREDIENTS AND LET IT STEEP AS IF IT WAS A TEA. REMOVE THE SPICES AND BLEND THE LIQUID MIXTURE, AND CHILL AND SERVE.

Snack
“MODERN BAGEL”

½ LB. CREAM CHEESE
½ LB. SMOKED SALMON
4 OZ. MILK
1 TSP. SALT
GARNISH: CAPERS, DILL

METHOD: BLEND ALL INGREDIENTS TOGETHER IN VITA PREP AND PLACE INTO SIS WHIP CREAM GUN – AERATE SALMON MOUSSE ONTO MINI BAGELS, GARNISH WITH CAPER AND DILL PLUCHES

Snack
PICKLED BEETS WITH CURRIED HONEY

1 LB. BEETS, BABY
1 OZ. EVOO
½ OZ. THYME
1 T. SALT
2 OZ. WATER

BEET VINAIGRETTE:
3 OZ. JAPANESE VINEGAR
2 OZ. SUGAR

CURRIED HONEY:
4 OZ. HONEY
1T. CORIANDER
1 T. WHITE PEPPER
1T. CUMIN
2 T. TURMERIC
1 TSP. SALT

METHOD: COMBINE ALL SPICE AFTER TOASTING AND BLEND FINE, ADD TO HONEY AND RESERVE

METHOD: COMBINE ALL INGREDIENTS AND ROAST IN OVEN UNTIL BEETS ARE COOKED THROUGH, REMOVE FROM OVEN AND PEEL SKIN. RESERVE AND HOLD IN SWEET AND SOUR LIQUID GARNISH WITH CURRIED HONEY AND GOAT CHEESE

Lunch
CHILLED RAMEN WITH CANDIED WASABI AND CITRUS

RAMEN NOODLES:
8 OZ. FLOUR
3 OZ. WATER
1 T. SALT
3 EGG YOLKS

METHOD: COMBINE ALL INGREDIENTS AND MIX WELL, WORK DOUGH FOR 5 MINUTES THEN CUT INTO THIN NOODLES. BOIL NOODLES AND RESERVE AND SERVED CHILLED.

CITRUS VINAIGRETTE:
8 OZ. DASHI
2 OZ. YUZU JUICE
½ OZ. SUGAR
1 TSP. SALT

METHOD: COMBINE ALL INGREDIENTS AND RESERVE

CANDIED WASABI:
8 OZ. DRIED WASABI
6 OZ. SUGAR
1 OZ. WATER

METHOD: COMBINE ALL INGREDIENTS AND SPREAD ON SHEET PAN AND DRY, CRUMBLE

Dinner
OVEN BAKED COD WITH MISO PUREE AND SEAWEED VINAIGRETTE

6 OZ. COD
FLUER DE SEL
CRACKED BLACK PEPPER

METHOD: SEASON FISH AND COOK AT 200 DEGREES UNTIL TENDER

MISO PUREE:
8 OZ. PARSNIP, DICE
2 OZ. SUGAR
3 OZ. MISO
1 T. SALT
1 OZ BUTTER

METHOD: MELT BUTTER AND ADD PARSNIPS AND COOK UNTIL SLIGHTLY TENDER, ADD REMAINING INGREDIENTS AND COOK UNTIL TENDER. BLEND FINE AND RESERVE

SEAWEED VINAIGRETTE:
3 OZ. WAKAME SEAWEED
2 OZ. DASHI
½ OZ. JAPANESE VINAIGRETTE
1 TSP. SALT
1 OZ. GRAPE SEED OIL

METHOD: COMBINE ALL INGREDIENTS AND BLEND

Dessert
PINEAPPLE & MANGO LASSI

1 LB. PINEAPPLE, LARGE DICE
8 OZ. MANGO, FILIPINO, LARGE DICE
2 OZ. SUGAR
6 OZ. YOGURT, GREEK

METHOD: COMBINE IN BLENDER AND BLEND SMOOTH AND SERVE

Originally published July 2011
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