Pony Up and Party – It’s Derby Day, a History

The race is on at Churchill Downs, more than for the thoroughbreds and jockeys riding in this year’s 138th Kentucky Derby, here is a look at some of the traditions.

Churchill Downs’ chefs are racing to finish last minute preparations to serve the 160,000 hungry fans expected during Derby Day. Overseeing this year’s food service is Churchill Down’s Executive Chef Jo-Jo Doyle who designs the menus served throughout the track.

Menus vary depending on where you are. About 9,000 people will eat in the premium dining areas including Millionaires Row where you can bet Churchill Downs famous Barbecue Shrimp and Cheddar Grits will be serve.

Nachos and pulled pork sandwiches are Infield favorites. Other Derby culinary specialties defining race day are the Derby Pie and the quintessential Kentucky Mint Julep.

Derby Pie, a rich combination of walnuts and chocolate is a registered trademarked recipe and product of Kerns Kitchens. The recipe was invented in the 1950s by George Kern, the restaurant manager at the Melrose Inn in Prospect Kentucky and is now baked in Louisville. More than 25,000 of Kern’s Derby Pies® are sliced and served at Churchill Downs on Derby Day in addition to the thousands Kern's ships across the country for Derby parties. 

An original southern libation dating to the 18th century, the mint julep is synonymous with the Kentucky Derby. The prefect julep is made with only four ingredients; sugar, water, mint and genuine Kentucky bourbon. To be designated as bourbon, federal law states bourbon must contain 51 percent corn and must be aged in new charred oak barrels for at least two years. Of the 120,000 plus mint juleps mixed at Churchill Down’s on Derby Day most will be made using Early Time Bourbon, the Derby’s official bourbon brand. 

Woodford Reserve (a hand-crafted small batch bourbon and a sister brand of Early Times) is used as the base for the Derby’s famed $1,000 julep. These juleps are made using mint imported from Ireland, spring water ice cubes from the Bavarian Alps, sugar from Australia and served in gold-plated cups with silver straws. Yep, you get to keep the cup and straw. Proceeds from these ultra premium juleps are used to support charitable causes dedicated to retired race horses.

Other Kentucky foods found on and off the track this weekend are country style ham served on beaten biscuits and Benedictine tea sandwiches. Country style ham’s drier, saltier flavor is an acquired taste for many non-southerners. To cut the salty flavor, slice these hams ultra-thin and spread with sweet mustard or fruit chutney. Benedictine is a cucumber cream cheese spread developed by Louisville caterer Jennie Benedict in the late 1800s. The recipe is considered “common knowledge” throughout Kentucky and pairs nicely with mint juleps.

Post time isn’t until Saturday afternoon so there’s still time to plan a last minute Derby throw-down.