For the last year, [acclaimed restaurateur Joe] Bastianich has been training for the New York City Marathon, and on Sunday, he will join more than 39,000 other runners at the starting line. He may not shatter course records, to the disappointment of his children, but he has come a long way, and has done it without forsaking his relationship with fine foods.

Gone are the days of legendary feats of consumption with [business partner Mario] Batali, whose voracious appetite has been exhaustively documented. “We would eat from 2 to 5 in the morning, all night,” Bastianich said. It was not unusual to find him tucking into a 42-ounce steak for two at 3 a.m.
...
At one of Bastianich’s restaurants recently, a chef whipped up a thin-crust pizza for a midafternoon snack. Topped with mozzarella, parmesan, an egg and translucent slices of guanciale (cured pig jowl, a sort of face bacon), the pie emerged bubbling hot two minutes later from an 800-degree wood-fired oven. As if cheese, egg and pork were not decadent enough, the pie was then given a smattering of black truffles. Bastianich poked the yolk, letting it ooze over the pie like a rich dipping sauce, before he savored a slice.

It was certainly not diet food, but Bastianich does not believe in diets. 

bienvenue a Chez Bastianich
menú spécial (for marathoners)

First course.
Caviar and truffle tempura.
health concession: we use somewhat less batter than for the non-marathoner first course

Second course.
Cheese broth with filaments of egg.
health concession: the egg is instead of high-cholesterol Peruvian lobster

Third course.
Frothy reduction of lard, drizzled over high-density block of starch.
health concession: the block of starch has not been injected with molten goose fat

Fourth course.
Salad of veal carbonara.
health concession: we’re calling it a salad

Fifth course.
Forty-two oz. filet mignon with porcini rub.
health concession: meal is not being consumed at 3am

Sixth course.
Chorizo sorbet.
health concession: MARATHONS R 4 SUCKAZ

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