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


The 148th Race for the Roses will be packed to capacity at Churchill Downs on Saturday, but for those watching the sport’s fastest two minutes from home, the right range of food, drink and expert advice is sure to bring the same pump and same circumstances. to your Derby Day festivities.

Celebrity chef and restaurant owner Kelsey Barnard Clark has curated a delicious official at-home menu in partnership with Churchill Downs with recipes from her cookbook, ‘Southern Grit’, for this year’s Kentucky Derby.

The “Top Chef Kentucky” champion told “Good Morning America” ​​that she “really connected to the derby” during her time on the cooking reality show. “It was a lot of derby-focused challenges, which was so much fun. I think what’s really cool about derby is that even if you don’t follow a ton of horse racing, fashion, the food and style is so old school and a great time.”

“I love any excuse on the planet to invite people over and throw a party. And I’ve done Kentucky Derby themed parties so many times,” she said. And for Clark, the key to success when planning food and drink is to start with a few basic logistics like “will people be seated, what are they wearing, what time is it, people will they want light food or heavy food? And then I work backwards.”

Its range of “fun and light” foods and drinks below are “mostly a pick-and-carry type of food” and easy to entertain while having a good time.

“Okra, deviled eggs, and wings are pretty much my three favorite foods on the entire planet,” Clark said of the recipes below. “To me, you have to drink bourbon and the Kentucky Derby and Churchill Downs have been associated with the Woodford Reserve since day one – the mint julep I think is perfect as it’s refreshing, light and watered down – c is therefore a smart drink too.”

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

She also shared a great tip for tackling any derby menu for the action-packed horse race: “I always tell people, ‘stay in your wheelhouse when you’re hosting a party – do something you know that you’re not going to ‘be stressed about doing.'”

Another staple of 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 bud vases, you don’t have to spend a lot of time on it.But it goes with the whole theme and the flowers add something so nice to a party.

Green deviled eggs and ham

6 eggs
1/4 cup mayonnaise
1 teaspoon ground mustard
1/4 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon 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 teaspoon salt, plus more to taste

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

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


How to boil 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 let sit, covered, until the timer goes off. Immediately pour in the hot water and fill the pan with ice. Let stand 5 minutes before peeling.

How to make the perfect filling: Cut the eggs in half vertically using a sharp knife. Using a small spoon, carefully scoop out the yolks and place them in a small bowl. Put the egg whites on a plate and set aside. In a food processor, combine the 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 make sure all the ingredients are incorporated and the mixture is smooth. Season with salt and pepper. Use a medium round tip piping bag to fill in the hollows of the egg whites.

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

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

To make the herb salad: Mix the herbs together in a small bowl. Pro Tip: You can make this the night before, cover with ice water, and refrigerate overnight. Simply drain and dry the herbs on a paper towel when you are ready to use them. They will be as fresh as if you had just picked them.

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

Spicy Okra Fries

Serves: 3 to 4

20 to 25 medium to large okra pods, sliced ​​lengthwise
3 Tb. olive oil
1 C. garlic powder
1 C. onion powder
1 C. salt
1/4 tsp. celery seed
1 C. Tajín Clásico seasoning (optional)

Sriracha Cheat Sauce
1 cup (7 1/2 oz/240 g) mayonnaise
3 Tb. Sriracha
1 tbsp. barbecue sauce


Preheat the oven to 400 degrees. In a medium mixing bowl, toss the okra with the oil, garlic powder, onion powder, salt, celery seed and Tajín, if using. On a baking sheet (or two) covered with parchment paper, space the okra in a single layer without touching them. Cook for 20 minutes, stirring halfway through cooking. They should be golden and crispy. Serve hot as a snack or side dish with one of the cheat sauces (just mix the ingredients together).

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

Light and Sparkly Succotash Recipe

2 cups baby lima beans, fresh or frozen
3 tablespoons unsalted butter
1 cup ground Conecuh sausage
1 cup chopped Vidalia onion
1/4 cup chopped celery
1/4 cup chopped bell pepper, red or green
2 garlic cloves, minced
3 cups fresh sweet corn kernels
1 cup marinated okra, cut in 1/2 into rounds
1 cup cherry tomatoes, halved
1 heirloom tomato, cut into 1/4-inch rounds (optional)
1/2 teaspoon Old Bay seasoning
1/4 cup chopped flat-leaf parsley
1/4 cup green onion shredded


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

While the beans cook, melt the butter in a cast iron skillet over medium heat. Add the sausage and melt the fat, stirring frequently for 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 5-6 minutes, or until tender. Stir in lima beans, corn and okra and cook for 5-6 minutes, or until corn is tender and bright yellow. Turn up the heat, add the cherry tomatoes and tomato slices, if using, and stir constantly for 2 minutes.

Season with Old Bay and adjust the salt.

Garnish with parsley and green onion and serve.

Supper Club Smoked Wings with White BBQ Sauce

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

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


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

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

To make the sauce: In a medium mixing bowl, whisk together all ingredients. Enjoy immediately or store in the fridge in an airtight container for up to 3 months.

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


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