HANCOCK – While most people will focus on the dogs during the third annual CopperDog 150 sled-dog race
, Portage Health’s Director of Food Services Mark Pittillo will be focused on quenching the hunger of mushers, fans and organizers.
Pittillo has been named Race Chef for the event, which will begin in downtown Calumet on Friday, March 2, run north through Eagle Harbor and Copper Harbor before finishing on Sunday, March 4, back in Calumet.
“I was a spectator last year,” said Pittillo. “It’s a fantastic event for our area. The entire scene is so romantic, I couldn’t be happier to be involved.”
The food services team from Portage Health will be on hand Friday afternoon to host a pre-race lunch for mushers and race organizers. The crew will then man a booth at the start line with a chili bread bowl and feed the mushers during a post-race awards ceremony.
All of the bakery products are being purchased from Old School Bakery in Lake Linden and beverages for the awards ceremony are being donated through Keweenaw Brewing Company
"What's more important than the great meals Chef Pittillo prepares, is his innovative thinking, fresh outlook, and passion he puts into community work,” said Todd Brassard, race director. “We don't want the CopperDog 150 to just be an event, we want it to be an amazing event, and getting people like Mark involved is what makes that happen."
It’s believed that the CopperDog 150 is the first race in the nation to have a chef.
"It’s only once in a great while that you get to be first at something,” Brassard said. “I'm pretty sure that the CopperDog 150 is the first dog-sled race to have an official ‘race chef’ and that's pretty cool."
Find out more information about the CopperDog 150 at copperdog150.com.