This Saturday marks the annual Run for the Roses—the Kentucky Derby—America’s most beloved horse race and the first test of the Triple Crown. Held each year on the first Saturday in May, the Derby is steeped in tradition, pageantry, and Southern charm. As dawn breaks over the twin spires of Churchill Downs, horses are tended to, grooms and trainers prepare, and spectators arrive ready to celebrate. Elegant hats, spring fashions, and a festive atmosphere make the day unforgettable. Alongside formal attire you’ll also see imaginative homemade hats and costumes that add humor and character to the event.
Groomers, jockeys, trainers, breeders, and owners wait nervously for the moment that can change lives. A full day of races builds anticipation, with betting odds shifting as the stakes rise. When the University of Louisville Marching Band plays “My Old Kentucky Home,” the crowd stands in respectful silence, the horses move from the paddock, and the long-awaited trumpet call signals the race to begin. In those two thrilling minutes, the crowd erupts as the horses burst from the starting gate.
This year’s Derby is the 137th running, a proud milestone for Kentucky and neighboring communities. For many families across the region, May is synonymous with major sporting traditions—Derby Day on the first Saturday and the Indy 500 on Memorial Day weekend—events that bring people together and herald the start of summer.
Growing up, Derby Day was a family ritual. I spent many afternoons watching the race with my mother and dreaming like other horse-loving children of ponies and legendary thoroughbreds. I read stories of Man o’ War, Seabiscuit, and favorites like Secretariat, Seattle Slew, and Affirmed. The Derby, Preakness, and Belmont Stakes hold the promise of a Triple Crown each year, a hope that keeps fans glued to television and racetrack broadcasts. Moments of sadness—like the losses of Barbaro and Eight Belles—remind us how fragile these magnificent animals can be, and why so many of us feel a deep connection to the sport.
Derby Day is as much about food and drink as it is about racing. The signature cocktail of Churchill Downs—the Mint Julep—is a decades-old tradition. Made with aged Kentucky bourbon, fresh mint, sugar, and shaved ice, the julep is usually served in chilled silver or pewter cups. Over the Kentucky Oaks and Derby, tens of thousands of juleps are enjoyed, relying on large quantities of bourbon, fresh mint, and crushed ice. While ornate julep cups are charming, a sturdy 10-ounce highball glass works perfectly for home celebrations.
The ritual of preparing juleps has been celebrated in writing for generations. A memorable description by Lt. General S.B. Buckner, Jr. captures the ceremonial nature of the drink—preparing a julep is portrayed as an art form, a rite of hospitality tied to Southern heritage. His evocative scene—gathering mint from a stream, choosing a fine Kentucky bourbon, pounding ice until it is snow-fine, and frosting the cups—reminds us that small traditions make big celebrations feel special.
Picture yourself on a shady porch, a cool breeze stirring the trees, the scent of mint rising as you raise a frosted cup in toast. That image is part of the Derby’s enduring charm and explains why so many people return year after year to the ritual of hats, food, and conviviality.
Derby menus tend toward rich, comforting Southern fare designed to complement potent drinks. Classic dishes include Kentucky Hot Browns—open-faced turkey sandwiches topped with creamy Parmesan sauce and crisp bacon—cheese grits, bourbon balls, Horse Race Pie, and bread pudding with bourbon sauce. These dishes reflect regional ingredients and flavors that pair well with bourbon-based cocktails.
The signature communal dish of the day is Kentucky Burgoo, a robust stew traditionally cooked outdoors in a large iron pot over wood fire. Burgoo is flexible—built on available meats and vegetables—and commonly includes corn, bell peppers, carrots, celery, lima beans, and green beans with beef, pork, or lamb. Historically, hunters and cooks added game such as venison or rabbit when available. Grain was originally used as a thickener, which gave the stew its name. The version shared here uses chicken for a lighter, family-friendly adaptation.
Biscuits are a Southern staple and pair perfectly with Burgoo. Cheddar, bacon, and chive biscuits are especially satisfying alongside the stew, soaking up the flavorful broth and adding a savory contrast. For a slightly lighter option, omit the bacon, but many would argue that bacon enhances the dish’s depth and comfort.
No Derby menu is complete without a bourbon-infused dessert. Double Vanilla Bourbon-Chocolate Chip Ice Cream, inspired by a recipe from pastry chef David Lebovitz, offers intense vanilla flavor with a sophisticated bourbon note and optional chocolate chips or sugared pecans for extra texture. The result echoes classic Southern desserts—rich, boozy, and crowd-pleasing.
If you have time this weekend, tune into the Kentucky Derby. Dress up, don a playful hat, sip a julep, and savor the Southern dishes that make Derby Day a memorable celebration. Whether you’re at the track, watching with family, or hosting a small party, the spirit of Kentucky—tradition, hospitality, and a love of good food—will be easy to find. And they’re off!
Jane’s Tips and Hints:
Prepare mint syrup a day ahead so the flavors can meld overnight. Test different sweeteners—simple syrup, superfine sugar, or even golden syrup—to find the balance you prefer. Use crushed or shaved ice for rapid cooling and proper dilution; it helps frost the cup and deliver the classic julep texture.
- 2 cups sugar
- 2 cups water
- Sprigs of fresh mint
- Crushed ice
- Early Times Kentucky Whisky
- Silver julep cups or sturdy glasses
- Combine sugar and water; boil for five minutes to make a simple syrup. Cool, add several sprigs of fresh mint, cover, and refrigerate overnight.
- To make a julep, fill a cup with crushed ice, add 1 tablespoon mint syrup and 2 oz bourbon. Stir rapidly to frost the cup, garnish with a mint sprig, and serve with a short straw.
- 1 whole skinless chicken breast, split (about 1 lb.)
- 2 skinless chicken thighs (about ½ lb.)
- 4 cups low-sodium chicken broth
- 1 medium carrot, sliced
- 1 celery rib, sliced
- 1 medium green bell pepper, diced
- 1 cup fresh green beans, cut into 1-inch pieces
- ½ cup frozen baby lima beans
- ½ cup frozen corn kernels
- 2 tbsp tomato paste
- Hot pepper sauce, salt and pepper to taste
- Simmer chicken in broth until cooked through, about 25 minutes. Remove chicken, shred into bite-size pieces and reserve broth.
- Add vegetables and tomato paste to the broth; simmer until tender, about 25 minutes. Return chicken to pot, heat through, and season to taste with hot sauce, salt and pepper.
- Can be made up to two days ahead and reheated gently before serving.
- 6 thick-cut bacon slices
- 3 3/4 cups bread flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/4 tsp salt
- ½ cup chilled unsalted butter, cubed
- 2 1/2 cups coarsely grated sharp cheddar
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
- Honey, optional
- Preheat oven to 425°F. Cook bacon until crisp, drain, and chop.
- Combine dry ingredients in a food processor, add butter until mixture resembles coarse meal. Transfer to a bowl, mix in cheese, chives, and bacon. Add buttermilk gradually until moistened.
- Drop ½-cup mounds onto a lined baking sheet, bake 18–20 minutes until golden. Brush with melted butter and serve warm.
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- Pinch of salt
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 3–4 tbsp bourbon
- 2 tsp pure vanilla extract
- ½–1 cup chocolate chips
- Warm 1 cup cream with milk, sugar, and salt until sugar dissolves. Add vanilla seeds and pod, cover and steep for 1 hour.
- Rewarm, then temper egg yolks with hot cream. Return to pan and cook until custard thickens slightly (175–180°F). Strain into a bowl set over an ice bath to cool.
- Stir in bourbon and vanilla extract, chill completely, then freeze in an ice cream maker. Add chocolate chips during the last minutes of churning and freeze until firm.
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