Meat on the menu at Churchill Downs
April 7, 2017
by MEAT+POULTRY Staff
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LOUISVILLE – Churchill Downs Racetrack unveiled the official menu to be served at the 143rd Kentucky Derby slated for May 6. Guests will be enjoying beef and pork dishes while the horses munch on hay.
For the 2017 menu, Executive Chef David Danielson incorporated fresh ingredients sourced from local Kentucky farmers, dairies and purveyors. The ingredients needed to feed the 22,000 individuals expected to attend this year’s “Running of the Roses” in the premium dining areas on race day includes 1,950 lbs. of beef tenderloin.
“Local sources are vital to giving our guests with a unique experience that delivers traditional southern flavors that are also fresh and modern,” Danielson said. “In every bite of every dish on our menu, we want to give guests from all over the world an authentic taste of Kentucky through home grown ingredients, local flavors and true passion.”
Meat-centric main dishes include chilled beef tenderloin, Woodland Country ham and New York strip loin. Bacon is paired with chives and new potatoes as a side dish.