A Behind-The-Scenes Look At The Official 145th Kentucky Derby Menu
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The 145th Kentucky Derby is nearly upon us, taking place at Churchill Downs on Saturday, May 4. Earlier this month, the official Kentucky Derby menu was released alongside an inaugural at-home Derby party menu for 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. “We also take into consideration the length of the day and the vast amount of guests being served, ensuring we have a versatile array of dishes for Derby fans to choose from throughout the day.”
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.
Danielson detailed that he’s already looking ahead to next year’s menu as his team is at work preparing elements that will be served on Derby day. “We start to contact farmers and other purveyors as early as 9-10 months out depending on the specific ingredient,” he said. “Actual production of food starts about a month out, beginning with pickling and curing of ingredients, then creating dressings and so forth, all the way up to Derby day.”
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.
The Official 145 Kentucky Derby Menu
Chef's appetizers
Scallop and prawn sausage with black truffle
Celery root puree and cutting celery
Moroccan-spiced lamb meatball
Harissa, yogurt and cucumber-mint chutney
Pork loin
Chicory whole grain demi-glace
Arugula, chicory and figs
Blue cheese, walnuts, late harvest Riesling dressing
Farro
Corn, tomatoes and creamy basil dressing
Sweet potato salad
Almond and Cheddar
Chef's sides
Shrimp and country ham pasta
Cavatappi, roasted garlic and rosemary cream with Parmesan smashed sweet potato
Roasted asparagus
Capriole goat cheese, radish, roasted shallot and lemon vinaigrette
Pimento cheese, benedictine and collard Parmesan dip
Crackers and flatbreads
Chef's entrees
Bourbon citrus salmon
Beef short ribs
Sorghum and soy glaze
Bourbon sorghum-glazed turkey
Spiked peaches
Sautéed chicken breast
Bourbon honey pan sauce
Cheese tortellini
Country ham and apples
Chef's desserts
Warm chocolate cobbler with vanilla ice cream
Warm fruit cobbler
