How to make the food and drinks from Churchill Downs for the ultimate Kentucky Derby party at home

The fanfare and festivities are back on track at Churchill Downs for the 147th running of the Kentucky Derby and “Good Morning America” caught up with the man behind the menu being served in Louisville.

PHOTO: The stands at Churchill Downs from the infield facing the spires.

As the trainers, jockeys and horses prepare to saddle up for the run for the roses on Saturday, executive chef David Danielson is getting his recipe for success in order and offered his tips to replicate some of the official foods at home.

PHOTO: A mint julep made with Woodford Reserve bourbon for the Kentucky Derby.

Plus, click here for the official mint julep recipe from the presenting sponsor Woodford Reserve to sip on during the race and for a bit of the history behind the crowned cocktail.

Pulled pork sliders with peach and Vidalia onion chutney

Serves: 12

3-4 pound pork roast

2 tablespoons smoked paprika

1 tablespoon granulated garlic

2 teaspoons cracked black pepper

3 teaspoons dark brown sugar

1 teaspoon cayenne pepper

2 teaspoons ground celery seed

½ teaspoon cumin

2 teaspoons ground mustard powder

1 tablespoon kosher salt

12 slider rolls

1 bottle of your favorite barbecue sauce (I prefer Stubbs brand)

1 pint of Peach and Vidalia Onion Chutney

Combine all spices together and rub the pork roast generously until completely coated.

Preheat your oven to 250 F, and cover the roast with foil. Bake for 3 hours, checking periodically.

The pork should begin to easily pull apart with a fork and be crispy and dark on the outside.

Allow to cool enough to handle, and shred the pork gently with a pair of forks or your hands.

Toss the pulled pork in your choice of barbecue sauce, and build your sliders topping them with half an ounce of the Peach and Vidalia Onion Chutney on top of the pork, served warm.

Ingredients for the peach and Vidalia onion chutney

1 tablespoon canola oil

1 Vidalia onion, diced

1 clove garlic, minced

1 teaspoon grated ginger

1 cup light brown sugar

1/2 cup cider vinegar

2 pounds firm peaches, peeled, cored and medium diced

1/2 teaspoon chili flakes

1 pinch dry mustard

Directions

In a Dutch oven over medium heat, add canola oil. When pan is hot, add Vidalia onion and stir gently until onion starts to become translucent.

Add garlic and ginger to pan. Stir one minute, but don’t let garlic start to brown. Add brown sugar and cider vinegar, mix all together.

Once ingredients in pan are mixed together and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well.

Reduce heat to medium-low. Cover Dutch oven with lid, and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes.

Remove from heat, and ladle into canning jars. Chutney can be kept in the refrigerator for three weeks.

Black-eyed pea salad with bourbon sorghum vinaigrette

PHOTO: Black-eyed pea salad with sorghum vinaigrette.

Makes: 4 servings

Ingredients
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1/3 cup roasted red pepper
2 green onions, chopped
1 zucchini, sliced and grilled
1 yellow squash, sliced and grilled
1/2 red onion, sliced and grilled
1/4 cup flat leaf parsley, minced
1/3 cup bourbon sorghum vinaigrette
For the vinaigrette
1/4 cup sorghum
1 cup Extra Virgin Olive Oil
1 cup apple cider vinegar
1 tablespoon sea salt
1/2 teaspoon paprika
1/2 teaspoon hot sauce
1 tablespoon grated sweet Vidalia onion
1/4 cup Woodford Reserve Bourbon

Directions
To make the dressing: First ensure the sorghum is at room temperature before you start.
Combine all ingredients in a blender. Blend on low speed until well-mixed.
In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon. Note: The vinaigrette can last for about two weeks in the refrigerator.

Chicken with Vidalia onion and mushroom sauce

PHOTO: Chicken with Vidalia onion and mushrooms.

Ingredients
2 tablespoons canola oil
4 to 6 to 8-ounce chicken breasts
1 medium Vidalia onion
12-15 Cremini mushrooms, sliced
1 cup dark chicken stock
5 cloves garlic, diced
3 sprigs fresh thymesalt and pepper, to taste

Directions
In a heavy skillet, heat canola oil on medium until oil starts to shimmer.
Season chicken breast with salt and pepper, add skillet and sauté until it starts to brown, turn over and brown the other side. Chicken doesn’t need to be cooked all the way done. Remove chicken from pan, and reserve on side.
Add Vidalia onion to pan, sauté until onions begin to caramelize. Add mushrooms to pan, and continue cooking until they are slightly browned.
Add garlic, thyme, making sure all ingredients are mixed well. Add chicken stock, and add chicken back to pan.
Continue to cook, uncovered, until sauce has reduced and become thickened and chicken reaches an internal temperature of 165 degrees.
Remove from stove and let the chicken rest 5-10 minutes. Plate chicken and coat with Vidalia onion and mushroom sauce and serve.

Fresh new frozen drink pairings

While many people will recognize classics like the mint julep and the spire, Woodford Reserve bourbon ambassador Michael Toscano shared a few new twists on the classic cocktails of the Derby.

Mint Julep Ice Cream Float

PHOTO: A mint julep ice cream float.

Ingredients
2 scoops Vanilla or Mint Chocolate Chip Ice Cream
3/4 ounce Mint Honey Syrup (or Woodford Reserve Mint Simple Syrup)
1 1/2 ounce Woodford Reserve Bourbon
Q Kola (or favorite cola)
Dark Chocolate for garnish

Preparation
Scoop ice cream in tall glass. Pour syrup and bourbon over ice cream. Top with Q Kola.
Garnish with a paper straw, a large sprig of fresh mint and freshly grated dark chocolate.

Kentucky Affogato

PHOTO: A Kentucky Affogato cocktail made with Woodford Reserve bourbon by Michael Toscano.

Ingredients
1 1/2 ounces Woodford Reserve Bourbon
1/2 ounce Woodford Reserve Mint Syrup
1 scoop Vanilla or Mint Chocolate Chip Ice Cream
Mint Leaves for garnish

Preparation
Pour Bourbon into coupe glass (Optional: Warm bourbon and mint syrup together)
Scoop ice cream into coupe glass.Pour warm mint syrup over ice cream to melt the ice cream.
Garnish with a lavish mint bouquet.
Sip the cocktail as the ice cream melts or use a spoon to eat like a sweet treat.

Twin Spires Slushy

PHOTO: A twin spires slushy made by Woodford Reserve bourbon ambassador, Michael Toscano.

Ingredients
1 1/2 ounce Woodford Reserve Bourbon
1/2 ounce Simple Syrup
1/2 ounce White Crème De Cacao
1/4 ounce Green Crème De Menthe
Mint Leaves for garnish
Powdered Sugar for garnish

Preparation
Combine all ingredients except Green Crème De Menthe in a cocktail shaker. Shake to chill. Pour over crushed ice.
Float Green Crème De Menthe on top of ice.
Garnish with a lavish mint bouquet and powdered sugar.

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