鈥淚 don鈥檛 know whether to be disgusted or impressed,鈥� my boyfriend James said to me with a look of shock on his face as I twirled my last mouthful of linguine onto my fork and forced it into my mouth.
I鈥檓 proud to say that in the above moment I had just finished my first food challenge.
鈥業 ate the whole thing鈥� at and I have the pen to prove it.
That鈥檚 a 63.2-ounce plate of pasta or 1.79kg 鈥� plus meatballs.
To put it in perspective, that鈥檚 the weight of 48 doughnuts or 15 cheeseburgers.
Occasionally, when people say I can鈥檛 do something I like to prove them wrong.
This was one of those moments.
The conversation prior to walking into the legendary Italian restaurant in Burnaby, known for its lines out the door and huge portions of spaghetti that people struggle to finish, went something like this:
James: 鈥淭here鈥檚 a place I have been meaning to take you that serves massive bowls of pasta that no one can finish.鈥�
Elisia: (Eyes light up) 鈥淚鈥檓 listening.鈥�
James: 鈥淢y friends at work told me about it. They鈥檙e not small guys and they say they can鈥檛 finish it and have enough leftovers for at least two more meals.鈥�
Elisia: 鈥淚 bet I can do it. I grew up eating a lot of pasta.鈥�
James: 鈥淭here鈥檚 no way you鈥檒l be able to do it if they can鈥檛.鈥�
Elisia: (Laughs) 鈥淐hallenge accepted.鈥�
On the way to the restaurant I Googled the place, seeing the pictures of the servings I started to feel a little intimidated. Maybe I was being overly confident. I was about to find out.
When you grow up in an Aussie, Italian family you learn to eat your fair share of spaghetti. Let鈥檚 just say my nonna [grandmother] trained me well. Perhaps it was all for this moment.
We sat down and ordered 鈥� I picked the linguine con polpette: meatballs topped with a tomato meat sauce. James chose the fettuccine creola:Italian sausage, chicken and shrimp in a spicy tomato sauce.
When the plates hit the table, I couldn鈥檛 be happier. I mean, who wouldn鈥檛 be happy with a mountain of spaghetti and meatballs in front of them.
I dug in. It was a thick linguine so I knew it wasn鈥檛 going to be an easy task, but I twirled my way through half the plate without much effort.
I had a little break at the half way mark. Taking a few sips of beer and a couple deep breaths I continued through the mountain of pasta before me.
James, not a big pasta eater, was struggling to get through even half of his spicy dish.
I hit the three quarter mark and I started to feel my stomach tighten and beads of sweat develop of my forehead. The pasta sweats had struck. It was getting tough.
Elisia: 鈥淛ames, I don鈥檛 think I can do it. Maybe I should stop.鈥�
James: 鈥淵ou have to do it now, you鈥檙e basically finished.鈥�
Elisia: (Takes deep breath, while staring at plate)
It was at this moment that a bubbly waitress walked up and said: 鈥淥h you鈥檙e going for it!鈥�
Elisia: 鈥淕oing for what?鈥�
Waitress: 鈥淭he pen! You鈥檙e going to eat the whole lot! If you eat the whole lot you get a pen.鈥�
And somehow this was the last push I needed to complete the meal. In that moment I wanted that pen. It was all I could see.
So I pushed the boundaries of my stomach and scooped the last of the pasta up.
While James shook his head in disbelief, I felt a strange sense of relief and accomplishment.
I could not move afterwards. I looked pregnant for at least two days. I鈥檇 be lying if I said there were no repercussions from eating more than a kilo of spaghetti in one sitting.
I endured the biggest carbohydrate hangover of my life all for a pen.
But I鈥檓 not the first, and I certainly won鈥檛 be the last.
Feeling pretty happy with myself for completing this great feat, I became curious to know more about why the servings were so big and how many others had taken up the challenge.
I had a chat with a server at the restaurant, Juliette Belanger, who told me three to 10 people finish a plate at Anton鈥檚 every day.
She also said more than 80 people a day wouldn鈥檛 come close.
鈥淎 lot of people will try and get the pen; they鈥檒l eat food to the point that it makes them feel sick just to get it,鈥� Juliette said.
鈥淲e鈥檝e had people eat it all and then get sick right at the table 鈥� some people get pretty desperate for that pen!鈥�
I can now relate to these people.
An Australian abroad, I didn鈥檛 know the full story behind Anton鈥檚.
Proprietor Tony Mauro had travelled by boat to Vancouver as a teenager from Calabria, in the southern part of Italy, following his father who had previously ventured over for better work opportunities.
In 1983 he opened the pasta restaurant with three of his mother鈥檚 sauce recipes, a four-burner electric stove and nine tables.
It was named Anton鈥檚 because Antonio鈥檚 [Tony鈥檚 full first name] was already taken.
In a short video, 聽 put together by UBC students, Tony explains why he began dishing out big servings all those years ago, and his answer is pretty simple.
鈥淚t started because I used to go to restaurants for dinner and I would go home and eat again,鈥� he told the students.
He didn鈥檛 want his customers leaving unsatisfied.
鈥淪o when I first started I made sure people pigged out,鈥� Tony explained.
Originally, if a customer finished the whole plate of pasta it was free, and if they were still hungry Tony would give them more pasta on the house.
The story goes that once word got out of the huge plates of pasta a neighbourhood following started to grow and so did the line-ups鈥� which continue today. Anton鈥檚 later moved to the location where it is now to accommodate the larger crowds. It's known as Vancouver's original pasta bar.
The free plate of food later turned into a free T-shirt, but things are a little more expensive these days so now you get a free pen if you鈥檙e hungry enough to eat the whole thing.
鈥淎 lot of people come here for the big portions,鈥� Juliette said.
鈥淧eople can come and feed their whole family for a really good price.鈥�
Or you can just attempt to eat the entire plate by yourself... like I did.
Think you can do it? You鈥檒l find Anton鈥檚 Pasta Bar at 4260 Hastings St, Burnaby.
If you have a food challenge you鈥檇 like to see me tackle next let me know: [email protected]
