Cycle for Survival, Memorial Sloan Kettering Cancer Center | Equinox locations around Manhattan | Ronnie Davis, Managing Director
Beginning in 2007, for the last two decades, Memorial Sloan Kettering Cancer Center has raised millions of dollars for cancer research through their Cycle for Survival fundraiser – and this year, GP was honored to be part of that experience. Each year, participants of the fundraiser register to “bike” in indoor cycling events held at multiple Equinox locations around Manhattan, and over the past 20 years, these efforts have raised over $430 million directly supports lifesaving rare cancer research.
Having cultivated a relationship with MSK over last year’s “Comedy vs. Cancer” event at Jazz at Lincoln Center, Ronnie Davis happened to attend one of the days of last year’s Cycle for Survival and saw an opportunity for GP to further collaborate with MSK to bring nourishing, healthy, and energizing meals to an important cause. Working alongside Tillie Glucksman, a menu of grain bowls, salads, and farm fresh sandwiches was curated, also closely keeping in line with MSK’s lifestyle philosophy so that when riders finished cycling, they would feel refreshed and recharged.
Such has been the feedback received since the conclusion of both weeks’ cycling events. Participants felt as though care and attention to detail were put into the menu available to them, rather than food being provided for the sake of sustenance after exercising. There were plentiful options adhering to multiple dietary restrictions, and overall those who attended the event left feeling not only happy to have spent time raising money for MSK but also feeling taken care of in the process. It is events like these that remind all us caterers that food and hospitality really can make the difference.
Cycle for Survival Menu
Varied menus served across 30+ rides, four locations, and more than 13,460 meals
Designed to support endurance and recovery, the menu focused on nutrient-dense, energizing meals tailored for athletes and active participants.
- Coffee & Beverage Station
Hot coffee and cold brew
Sweeteners, milk (2% & oat), cups, lids, and sleeves - Bagels
Classic “New York” shmear
Vegan tofu cream cheese
- Overnight Oats (Individual Cups | GF, VT)
Blueberry hemp
Honey & caramelized banana
Apple cinnamon
- Seasonal Whole Fruit
Apples, bananas, pears, oranges - Breakfast Breads & Pastries (VT)
Mini chocolate croissants
Mini plain croissants
Apple crunch gluten-free muffins
Mae Mae blueberry muffins
Optional protein (grilled chicken or tofu) available
- Grains & Roots (VT)
Feta, chermoula, toasted farro - Pearl Couscous Salad (V)
Seasonal roasted vegetables, lemon, olive oil - Gochujang Tofu & Soba Noodles (DF, VT)
Bok choy, mushrooms, kale - Farro & Roasted Vegetables (GF, V)
Broccoli, roasted red peppers, crispy chickpeas, herb vinaigrette - Middle Eastern Quinoa (GF, V)
Tomatoes, cucumber, pickled red onion, parsley, mint, lemon vinaigrette
- Half Sandwiches
Green Goddess Wrap (V, GF)
Hummus, pickled red onion, lettuce, watermelon radish, green goddess dressing - Spring Farm Vegetable Sandwich (VT)
Grilled asparagus, grilled red onion, hummus, vegetable slaw, goat cheese, whole grain roll - Grilled Marinated Chicken Sandwich
Provolone, arugula, pickle chips, Kewpie mayo, hero roll - Marinated Tofu Bánh Mì (V)
Sambal aioli, cucumber - Applewood Smoked Turkey & Cheese
Pepper Jack, lettuce, whole grain bread
- Chocolate Chip
- Chewy Oatmeal
- Gluten-free Chocolate Chip
- Classic New York Black & White
- Apple-Cranberry Bar (GF, V)
- Mixed Berry Oatmeal Bar