The spread will include 3,600 oysters, 8,200 pounds of pasta, and a whole lot of bourbon.
For the 144th year of the race at Churchill Downs, which will take place on Saturday, May 5, executive chef David Danielson crafted a menu filled with local ingredients. He told Food & Wine that he believes the decision to combine traditional Kentucky bourbon with fresh produce and meat will “raise the bar on classic Southern dishes in an unexpected way.”
Though Danielson has only been designing the Kentucky Derby menu since 2013, he said that food has always been a big part of the event. “Attendees come from all over the world just to experience this all-day party ... our signature Mint Julep is as much of a draw as the race itself,” Danielson said. “Even for those who aren’t able to make it to the big race, the right Southern party bites can bring a taste of authenticity into any home, bringing a Derby party to life.”
Here’s the menu that will be served to the 22,000 guests in the premium dining areas at this year’s Kentucky Derby.
Roasted Sweet Potato Salad
Charred pecans and maple-bourbon reduction
Roasted beets, Capriole goat cheese and tarragon
Peach and Tomato Caprese Salad
Country ham-green apple mignonette, fennel, celery and caviar
Cracklins’ with Pimento Cheese
Bourbon honey butter
Bourbon butter and fine herbs
Buttermilk and Chive Smashed Potatoes
Mushroom Braised Pork Medallions
Louismill grits and pickled asparagus
Roasted Turkey Breast
Bourbon peach glaze
Lamb Bolognese Ziti Pasta
Ricotta and mint
Apple Cranberry Crisp
Vanilla bean ice cream
Bourbon Caramel Crème Brûlée
Check out these recipes for tips on throwing your own Southern-style bash.