Chef Kelsey Barnard Clark shares a Kentucky Derby menu to bring Churchill Downs to your home – Advice Eating

The 148th run for the Roses will feature a full house at Churchill Downs on Saturday, but for those watching the sport’s fastest two minutes from the comfort of their own home, the right choice of food, drink and expert advice is sure to add the same pomp and bring the same circumstances to your Derby Day celebrations.

Celebrity chef and restaurant owner Kelsey Barnard Clark has partnered with Churchill Downs to create a delicious take-home menu using recipes from her cookbook, Southern Grit, for this year’s Kentucky Derby.

The Top Chef Kentucky champion told Good Morning America she “really got involved with the derby” during her time on the culinary reality show. “It was a lot of derby themed challenges which was so much fun. I think what’s really cool about the derby is that even if you don’t watch a lot of horse races, the fashion, the food and the style of it is so old school and such a great time.”

“I love every excuse on the planet to invite people over and throw a party. And I’ve thrown Kentucky Derby themed parties so many times,” she said. And for Clark, the key to success with food and drink planning is to start with some basic logistical questions like, “Will people be seated, what are they wearing, what time of day is it, do people want light food or heavy food?” And then I work backwards.”

Their “fun, light” food and drink offering below is “mainly picking up food and walking around” and easy to entertain while having a good time.

“The okra, the deviled eggs, and the wings are pretty much my three favorite foods on the planet,” Clark said of the following recipes. “For me, you have to drink some bourbon, and the Kentucky Derby and Churchill Downs have been a partnership with Woodford Reserve since day one – the Mint Julep is perfect in my opinion because it’s refreshing and light and watered down – so it’s a Smart.” drink too.”

Check out a full recipe and more about the history of the classic cocktail here.

She also shared a great tip on how to approach any derby menu for the action-packed horse race: “I always tell people, ‘Stay in your wheelhouse when you’re throwing a party — do something you know you can not going to be stressed.'”

Another must-see in Clark’s book: “You must have red roses—the Kentucky Derby is the only time you must have them—even if you make a few in some bud vases, you don’t have to spend a lot of time on them.” But it fits the whole theme and flowers add something so beautiful to a party.

Eggs with green devil and ham

6 eggs
1/4 cup mayonnaise
1 teaspoon stone ground mustard
1/4 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
Freshly ground black pepper

1 cup chopped Vidalia onion
3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
3 or 4 cloves of garlic
1 tsp salt, plus more to taste

herb salad
1/4 cup chopped flat-leaf parsley
2 tbsp whole dill leaves
2 tbsp chopped chives
2 tbsp chopped tarragon leaves

1/2 cup thinly sliced ​​country ham or prosciutto


How to cook the perfect egg: Completely submerge the eggs in a saucepan filled with cold water. Bring to a boil, then immediately turn off the heat and cover. Set a timer for 8 minutes and leave covered until the timer sounds. Immediately pour out the hot water and fill the pot with ice. Leave to rest for 5 minutes before peeling.

How to get the perfect filling: Halve the eggs vertically with a sharp knife. Using a small spoon, carefully scoop out the yolks and place in a small bowl. Place the egg whites on a plate and set aside. In a food processor, combine egg yolks, mayonnaise, mustard, onion powder, garlic powder, and paprika and blend until completely smooth. With the mixer off, scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated and the mixture is smooth. Season with salt and pepper. Use a medium round-tipped piping bag to fill the indentations in the egg whites.

Prepare the chimichurri: Combine onion, oil, vinegar, cilantro, parsley, garlic and salt in a food processor and blend until smooth. Taste and adjust the salt. Put aside.

For the pickled mustard seeds: Combine mustard seeds, vinegar, 2 cups water, and the salt in a small saucepan over medium-high heat and bring to a boil. Immediately reduce heat to low and simmer for 20 minutes or until tender. Strain and let cool before use. If not using immediately, keep refrigerated in an airtight container for up to 3 months.

Preparation of the herb salad: Mix the herbs in a small bowl. Pro tip: You can do this the day before, cover them with ice water and refrigerate overnight. Simply drain and dry the herbs on a paper towel when ready to use. They will be as fresh as if you just picked them.

Assemble: Prepare a dozen eggs. Top each with a slice of ham, some chimichurri, a pinch of herb salad and a dollop of mustard seeds.

Okra Hot Fries

serves: 3 to 4

20 to 25 medium to large okra pods, sliced ​​lengthways
3 TBSP. olive oil
1 teaspoon. garlic powder
1 teaspoon. onion powder
1 teaspoon. Salt
1/4 tsp. celery seed
1 teaspoon. Tajín Clásico Seasoning (optional)

Sriracha cheat sauce
1 cup (240 g) mayonnaise
3 TBSP. Sriracha
1 TBSP. barbecue sauce


Preheat oven to 400 degrees. In a medium mixing bowl, toss together the okra, oil, garlic powder, onion powder, salt, celery seeds, and tajín, if using. On a baking sheet (or two) lined with parchment paper, spread the okra in a single layer without touching it. Cook for 20 minutes, stirring halfway through. They should be brown and crispy. Serve warm as a snack or side dish with one of Cheat’s sauces (just mix the ingredients together).

For the sauce, combine the ingredients in a bowl and stir.

Twinkle Light Succotash Recipe

2 cups baby lima beans, fresh or frozen
3 tablespoons unsalted butter
1 cup chopped conecuh sausage
1 cup chopped Vidalia onion
1/4 cup chopped celery
1/4 cup chopped bell peppers, red or green
2 garlic cloves, chopped
3 cups fresh corn kernels
1 cup pickled okra, cut into 1/2 rounds
1 cup halved cherry tomatoes
1 stalk tomato, cut into 1/4-inch rounds (optional)
1/2 teaspoon Old Bay seasoning
1/4 cup chopped flat-leaf parsley
1/4 cup chiffonade spring onion


Place the lima beans in a medium saucepan and add enough water to cover 1 inch. Bring to a boil, then add a pinch of salt. Reduce heat and let simmer for 10 minutes. Drain beans and set aside.

While the beans are cooking, melt the butter in a cast-iron skillet over medium-high heat. Add the sausage and skim the fat, stirring frequently, 8 to 10 minutes. Remove the sausage and leave the fat in the pan. Add the onion, celery, bell pepper and garlic and cook over low heat for 5 to 6 minutes or until just tender. Stir in the lima beans, corn, and okra and cook 5 to 6 minutes, or until the corn is soft and light yellow. Turn the heat up high, add the cherry tomatoes and tomato slices, if using, and stir constantly for 2 minutes.

Season with the Old Bay and adjust the salt.

Garnish with parsley and spring onions and serve.

Supper Club Smoker Wings with White Barbecue Sauce

1/2 cup light brown sugar
1/4 cup salt
1/4 cup smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp ground ginger
5 pounds chicken wings, rinsed and patted dry

Alabama White BBQ Sauce
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tsp honey
1/2 tsp crystal hot sauce
1/2 tsp smoked paprika powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper


Preheat oven to 425 degrees. Line half a baking sheet with parchment paper.

To make the wings: In a medium-sized bowl, stir together all of the dry ingredients. Add the wings and toss them with the dry rub to coat them, patting so the rub sticks. Place the wings on the prepared skillet and cook for 12 to 15 minutes, or until golden and cooked through. Let cool for 10 minutes before serving.

How to make the sauce: In a medium-sized mixing bowl, whisk together all the ingredients. Enjoy immediately or refrigerate in an airtight container for up to 3 months.

Recipes adapted from Southern Grit and reprinted with permission from Kelsey Barnard Clark and Williams Sonoma.

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