A behind-the-scenes look at the official 145th Kentucky Derby menu:
The 145th Kentucky Derby is nearly upon us, taking place at Churchill Downs on Saturday, May 4. Earlier this month, the officialfor viewing parties that includes recipes for simpler versions of what guests at the Derby will be eating.
On the inspiration behind the menus he crafts year after year, David Danielson, executive chef of Churchill Downs since 2013, said that it “comes from a desire to blend traditional Southern flavors and ingredients with a contemporary style that takes a lighter approach in the preparation of each dish.”“In every bite, we give iconic Southern staples a modern twist, bringing Kentucky’s rich cuisine and bourbon tradition to life in a fresh new way,” Danielson told me.
A release notes that the official menu will be served to more than 22,000 guests seated in the premium dining areas across the racetrack during both the Kentucky Oaks on Friday, May 3, and the Kentucky Derby on Saturday, May 4. In terms of the amount of food to be prepared and served, the menu requires 22,000 chicken breasts, 4,075 pounds of braised pork, 5,640 pounds of turkey, 8,200 pounds of pasta and 8,000 heads of locally grown lettuce.
About 90% of the official Kentucky Derby menu changes year over year, as Danielson and his team seek to continuously give guests in premium dining areas “a fresh experience.” For the most part, the menu is served buffet-style, however attendees in suites are presented these dishes as sharing platters in addition to passed bites and action stations set up with small plates.
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