Royal Dining at the Derby

Saturday, May 5, marked the 133rd running of the Kentucky Derby, the first jewel in horse racing’s Triple Crown. It also marked the first time that Gil Logan, executive chef for Levy Restaurants at Churchill Downs, cooked for a wearer of the Crown (of England ).

By Christine Lafave, Associate Editor -- Restaurants & Institutions, 5/15/2007

Saturday, May 5, marked the 133rd running of the Kentucky Derby, the first jewel in horse racing’s Triple Crown. It also marked the first time that Gil Logan (r.), executive chef for Levy Restaurants at Churchill Downs, cooked for a wearer of the Crown (of England ).

Britain ’s Queen Elizabeth II and her husband, Prince Philip, attended this year’s Race for the Roses. Along with approximately 21,000 other guests in Churchill’s most expensive seats, the royal couple dined on barbecued shrimp, Kentucky Bibb salad with strawberries, and spring biscuits, among other selections.

Logan wanted to prepare a menu that would highlight traditional Kentucky flavors, and he visited several area farms to select and help hand-pick ingredients. On Derby Day, Logan and the Churchill’s staff served an estimated 88,000 jumbo shrimp and 120,000 mint juleps. Well-heeled diners who preferred that their julep feature imported Irish mint and Australian organic sugar—and be poured into a 24-carat-gold-plated cup—enjoyed Levy’s $1,000-a-pop take on the Derby’s traditional drink (proceeds will be donated to charity).

The mint julep that most attendees were served is presented here, along with recipes for the barbecued shrimp and the Bibb salad.

• Churchill Downs Mint Julep
• Kentucky Bibb Salad With Strawberries and Apple-Cider Vinaigrette
• Barbecued Shrimp