Cooking Up a Race AND Thanksgiving Dinner

Instead of spending Thanksgiving morning preparing their holiday feast, the staff of Atlanta Track Club reports for work at 4 a.m. to set the table for almost 11,000 participants soon to arrive for the Invesco QQQ Thanksgiving Day Half Marathon, 5K, Mile & Dash.

Trussing the turkey? How about zip-tying the last of the signage. Arranging the chairs around the table? Nope, they're positioning hundreds of orange safety cones. Sipping a fresh cup of coffee during a break from cooking? They're setting up dozens of water tables.

Greeting a few guests at the door? How about directing thousands of "guests" to parking spots.

At least the staff gets some pie - not to eat, but to stockpile at the finish line for participants to grab as they head back home.

Like those participants, everyone on staff has strategized about how to make time on a busy cooking holiday for a road race. But toss in the 3 a.m. wake-up call, post-race cleanup and long days at number pickup on the entire weekend beforehand, and you can see why extra creativity is needed to maintain their family traditions and memorable meals.

Here's how four members of the staff still manage to carve out a holiday for themselves and their families.

A One-Day Delay

For Rachel Schrensky, membership and expo manager, the race has quickly evolved into a cherished family tradition - albeit this year with a calendar tweak.

Three years ago, Rachel moved here from Indiana and, knowing that she wouldn't be able to make it back home for the holiday, convinced her family to celebrate Thanksgiving in Atlanta instead.

But not just celebrate.

Her parents now volunteer at Mile 4's hydration station. This year, her mom will also join the number pickup team, which is Rachel's key responsibility, while her niece and nephew will tackle their first-ever race. "Seeing the kids run the Dash is going to be the highlight of my Thanksgiving," Rachel said. "It was exciting to see my family get involved in the race. It wasn't something we ever did before, but now it feels like our own tradition."

Rachel takes charge of organizing the family meal, using a trusty spreadsheet to keep everything on track because, she said, "without it, we'd all just end up with cookies."

With almost a dozen family members coming in from three states, though, the holiday meal this year is being pre-empted until Friday. Rachel's husband, Will, and her parents will do most of the cooking, with everyone sitting down around 1 p.m.

"Honestly, I don't mind," said Rachel. "Since everyone was OK with moving it to Friday, it just made sense."

Thanksgiving in a Pot

For Cullen Bryenton, director of finance, creativity in the kitchen is his Thanksgiving salvation during the hectic lead-up to race day. Thanksgiving cooking has long been Cullen's responsibility, and since assuming his role at Atlanta Track Club four years ago he has been prepping food the night before. "Working so many hours, I had less time to cook, so I had to get creative," Cullen said. "That's when the crock-pot came in. It's low effort but tastes like you worked all day."

Cullen's Thanksgiving meal isn't traditional, but it's perfect for his family. Instead of turkey, he makes a pot roast because it's his wife Natalie's favorite. "My wife helps minimally," Cullen laughed. "She might open the cranberry sauce, but that's it."

The day after, the family "competes" in the "Black Friday Decathlon," a tradition of board games started by Cullen in 2021. "It's usually just the three of us playing games all day, but it's something I really look forward to after such a busy week," he said.

Heartfelt Sides

Merchandise manager Katie Lail embodies dedication both at work and at home. While helping participants purchase apparel at number pickup for the past eight years, Katie will also prepare a side dish, rolls and a dessert for her husband, Ray, and their three sons to take to a larger family gathering she isn't able to attend because of the race.

"I make sure everything is ready so Ray and the boys can enjoy their day, even if I can't be there," she said.

Katie prepares everything ahead of time. "My hashbrown casserole is always a favorite," she said. "It's simple, but the boys say it wouldn't feel like Thanksgiving without it." She even programs her oven to start cooking while she's at the race, ensuring the food is ready just as her family heads out to their in-laws.

Afterward, Katie enjoys a smaller celebration at home with her immediate family. "Even at 22, Ethan insists on watching A Charlie Brown Thanksgiving with me every year," Katie said of her youngest son. "It's sentimental."

Potatoes and Perseverance

Even before Caryn Lamphier began working for Atlanta Track Club 10 years ago, she ran in the Invesco QQQ Thanksgiving Day Half Marathon. Over the years, her family has all joined in.

On race day, Caryn will manage logistics for the Mile & Dash, with volunteer assistance from her mom and mother-in-law. While she coordinates the event, her husband, Eric, and son Ethan, will both run the half. Her daughter, Lauren, will assist at the Invesco employee area, completing the family's full involvement in the day.

"Having every immediate family member here, whether running, volunteering or helping, makes the race feel like the heart of our holiday," Caryn said.

Despite the busy day, Caryn makes time to ensure that her family enjoys a Thanksgiving meal. Eric handles the turkey, and she preps most of the dishes ahead of time, including her famous mashed potatoes and other sides, so that everything is ready for a late dinner after the race and a nap.

"The race doesn't feel like I'm working," Caryn said. "Because we're all there, it feels like something we all do together. It's not the typical Thanksgiving, but there's nothing else like it. The race is our tradition, and every year it reminds me why I love what we do."

Caryn's Make-Ahead Mashed Potatoes

"I find that the holiday season is not a time to skimp on the 'good stuff,' so these potatoes are loaded with the goods! You can add a large portion of the butter/cream cheese/sour cream, and then add more to taste. I typically make these two- to- three days ahead of the holiday, which works well for race week, or any very busy holiday week! Heating them up on the holiday in the crockpot is the final, KEY step! Happy holidays to you and yours."

5 lb. bag potatoes - whatever type is on sale

4-8 Tbsp butter, cut into 4-8 chunks

4-6 oz. cream cheese, cut into 1-inch cubes

4-6 oz. sour cream

Milk or half and half, as needed

Salt and pepper to taste - lots!

Peel and chop potatoes into 3-ish inch pieces. (1/4 or 1/6 of a potato, depending on the size). Place chopped potatoes in a medium pot and fill with water so there is at least 1 inch of water above potatoes. Bring to a boil and cook until a fork can smoothly be inserted. Drain potatoes, and then place them in a large mixing bowl. Using either a stand mixer or hand mixer, begin to mix (mash!) potatoes. Add in the butter, cream cheese and sour cream, and blend. If potatoes are very stiff, you can add milk or half and half to achieve your desired consistency. Add salt and pepper to taste. Refrigerate and store in an airtight container until Thanksgiving Day! I usually complete this step on Monday or Tuesday evening of the holiday week, after a day of race setup!

On Thanksgiving Day, place mashed potatoes in a crock-pot, You can on high for 2-4 hours, or low for 4-6 hours. The longer they cook, the crispier the edges get, much like a twice-baked potato. Stir them 2-3 times to ensure they heat well throughout. This crock-pot step takes the flavors to a new level of delish. Enjoy!