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Kentucky Derby Cuisine

Posted May 1st 2009 5:00PM by Kat Kinsman
Filed under: Whisky, Spirits, Celebrations, Local Eating, Spring

"It's the most exciting two minutes in sports!"

We're laying 2:1 odds that some pal of yours has been champing at the bit to trot out that chestnut ever since Big Brown galloped toward destiny last Derby Day. And sure, you hooted, hollered, maybe even donned a big, fancy hat and welled up a little but honestly, did you watch even one other horse race in '08? Chances are, you were there for the mint juleps.

If you are there -- as in Churchill Downs -- for the juleps, you'll be in the hands of of the track's Executive Chef Joseph "Jo-Jo" Doyle, and that ain't a bad place to be at all. The 34-year-old chef isn't a Kentuckian by birth, but tells Slashfood that the cuisine of his Mobile, AL and New Orleans upbringing prepped him for making traditional Bluegrass fare.

Hear more from Chef Doyle and get traditional Kentucky Benedictine and Bourbon Slush recipes after the jump.

Continue reading Kentucky Derby Cuisine

$1,000 mint julep - sip slowly on Derby Day

Posted Apr 11th 2006 5:43PM by Sarah J. Gim
Filed under: Whisky, Southern States, New Products, America

mint julep ingredients photo woodland
reserve
On May 6, the Kentucky Derby will be pouring $1,000 mint juleps for the first 50 people to lay down the cash. The money will go toward a charity for retired racehorses.

Mint juleps have been synonymous with the Kentucky Derby for decades. Race-goers traditionally sip the drink from silver or pewter cups. The $1000 mint julep will be served in a gold-plated cup with a silver straw. The mint is from Morocco, ice from the Arctic circle, and bourbon from one of the state's finest producers, Woodford Reserve.

Now all they need to do is serve a $10,000 slice of Derby Pie.

[Photo Woodford Reserve]

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Kentucky Derby Cuisine

$1,000 mint julep - sip slowly on Derby Day

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