Engagement

Doctor’s Orders: Prepare Mentally, Physically for Dallas Marathon

Dr. Logan Sherman is looking forward to running the BMW Dallas Marathon again in December.

(PHOTO: COURTESY LOGAN SHERMAN)

By Dillon Wyatt

People Newspapers

The journey to winning the BMW Dallas Marathon Festival in 2015 began with a father’s example.

Dr. Logan Sherman remembers his father running the Dallas Marathon and then finding a similar passion in middle school.

The sports chiropractor has since developed a training regimen that has allowed him to win three half-marathons in addition to that 2015 race.

“It’s a transformative experience,” Sherman said. “The one thing that I believe puts the Dallas Marathon ahead of other races is that we aim to create a 100% satisfaction of our guest experience. We want everyone to walk away talking about how much fun they had during our race.”

Before the fun comes hard work.

“When I was training for a marathon, I would carry a base of 100 plus miles per week,” Sherman said.

He recommends beginning training for a half-marathon 14 weeks prior and a full marathon 16 weeks prior. With each grueling week, it is necessary to keep the body healthy.

He’s a fan of using foam rollers, a performance and recovery deep tissue massaging tool, before and after running. He also advocates strength training to avoid injuries.

“As a sports chiropractor, I find that most of my clients who come in for an injury are not performing strength exercises outside of running,” he said. “When I was training, I would carve out three to five days for lifting weights. I credit strength training to my relatively healthy career.”

While physical training is key to recording a good time, mentally preparing for a 26.6-milelong course is just as important.

“The training in and of itself helps people mentally prepare for it,” Sherman said. “The excitement of the race day and the spectators cheering you on in the middle of the course really takes your mind off of what you might be going through at the moment.”

Sherman still thinks back on a pro-tip he received when he first started.

“My favorite piece of advice that I was given prior to my first marathon, the 2009 Dallas Marathon, was from the ‘96 Dallas Marathon champion, Dr. William Moore,” Sherman said. “He told me through an email the night before the race, ‘patience, patience, patience.’ You should be very comfortable in the early stages of the race and your pace should be almost conversational.”

MARATHON PREPARATION

1. Get fitted for great equipment. Your shoes are the most important item you will purchase so find a store that will assess your gait and put you into the right one.

2. Start slow and build while allowing for recovery phases. My rule was to build mileage over the course of 2-3 weeks and take a recovery week. During that recovery week I would run approximately 75% of my average mileage.

3. Find a group to make it social. Groups help to keep us motivated.

4. Take the time to take care of your body. Make sure you start a good program of stretching, foam rolling, and performing strength exercises before starting your program so you have a good routine. SOURCE: Dr. Logan Sherman

ENGAGEMENT POWELL–BRENNAN

Mr. and Mrs. Thomas L. Powell IV of Fort Worth, Texas, are pleased to announce the engagement of their daughter, Colleen Ellen Powell, to Ryan Patrick Brennan, son of Mr. and Mrs. Sean Patrick Brennan of Highland Park. The bride and groom are 2020 graduates of Texas Christian University.

The bride is a 2016 graduate of Saint Thomas More Catholic High School in Lafayette, Louisiana. At TCU, Colleen received a Bachelor of Science degree in Journalism. Colleen resides in Dallas, where she is a Senior Campus Recruiting Coordinator for Deloitte & Touche.

The groom is a 2016 graduate of The Episcopal School of Dallas. While at TCU, Ryan received a Bachelor of Science degree in Finance with Real Estate Concentration. Ryan remains in Dallas as an Acquisitions Manager for Ferocity Assets LLC.

COURTESY PHOTO

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As summer winds down and autumn’s busy schedules loom, gathering with friends always takes on greater urgency for me in August. Since we spend most of the summer in the mountains where the first signs of fall can be felt in mid-August, planning our get-togethers usually means dining al fresco on the front veranda or in the shade provided by nearby trees so we can enjoy cool breezes and

CHRISTY ROST beautiful sunsets. I love gatherings that feel relaxed and fun for guests but are easy for me — especially in the summer, so one of my go-to dining solutions is a charcuterie board.

Charcuterie boards come in all shapes and sizes. Last summer, when many of us were maintaining 6 feet of distance, I created individual charcuterie boards for each guest. They were such a success that I occasionally still use this approach.

A set of six oval wood boards intended to hold small, individual cast iron skillets were the perfect mini charcuterie boards. I turned them upside down and used the smooth surface of each board. On the other hand, a large charcuterie board always garners ooh’s and ah’s from my guests, whether served as a starter for a meal or as the meal itself.

Recently, I created a charcuterie board on a grand scale while filming a pilot for a new national television cooking show. The board was 24 by 16 inches and was filled with assorted hard opportunity-10x7-bleeds.pdf 1 7/13/2022 12:10:58 PM and soft cheese wedges, slices of Genoa salami

(PHOTO: CHRISTY ROST)

and Soppressata arranged in overlapping patterns, and paper-thin slices of Prosciutto di Parma, which I draped loosely for an artistic effect.

Assorted Greek olives, clusters of red grapes, a small ramekin of sweet cornichon pickles, a small bowl of Dijon mustard for the meats and another of fig spread for the cheeses, thin slices of Cosmic Crisp apples that wound through the board without turning brown, and a selection of crackers and sliced baguette created an abundant, irresistible display big with wow factor. I designed this board as a starter for a crowd, but it could have served as a complete meal for a smaller group.

For everyday entertaining, I suggest a simple charcuterie board with no more than three or four cheese wedges, assorted crackers or thin slices of artisan bread arranged in an overlapping pattern, clusters of dates, grapes, nuts, prosciutto or another favorite charcuterie meat, small bowls of condiments, and a selection of olives. Arrange the board an hour before guests arrive, cover it with plastic wrap, and set it aside to allow the cheese to soften without drying out.

Charcuterie boards are becoming quite the rage, and they vary from savory to sweet, so if you haven’t tried this entertaining style, these final days of summer are an ideal time to experiment. It’s quick and easy for the host, and your guests will love every bite.

Cookbook author and PBS chef Christy Rost is a longtime resident of the Park Cities and Preston Hollow. Find her Celebrating Home 4-minute cooking videos at youtube.com/ChristyRostCooks and christyrost.com.

SAVORY CHARCUTERIE BOARD

Ingredients:

1 log chevre cheese, softened 1 wedge Humboldt Fog cheese, softened 1 wedge Irish cheddar cheese 1 wedge Roquefort or blue cheese 1 small round brie cheese, softened Pitted dates Greek or kalamata olives Red or green grapes, rinsed Salted or smoked almonds 4 ounces Prosciutto di Parma 1 small bowl fig spread or mango salsa

Directions:

One hour before serving, scatter the cheese selection on a large cutting board. Fill in spaces with clusters of dates, grapes, and almonds or other nuts. Lightly drape the prosciutto on the board, layering each slice to form an attractive pattern. Add assorted crackers, thin slices of baguette, and a small bowl of fig spread or mango salsa. Provide knives and cheese spreaders for each cheese selection, small forks for the olives and prosciutto, and a demitasse spoon for the fig spread. Cover the board with plastic wrap and set it aside until ready to serve.

Yield: 6 to 8 servings