Feed Your FOMO! Here’s What Everyone Will Be Eating at the Kentucky Derby

03/21/2016 at 12:25 PM ET

Kentucky Derby
Gloria Hurtado/Levy Restaurants

Churchill Downs Racetrack has announced the official menu of the 142nd Kentucky Derby … and we’re more excited about it than the horses, hats and day-drinking combined.

The menu, which will be served throughout the Churchill Downs dining areas, was designed by chef David Danielson with classic Southern decadence in mind—but he’s also keeping things fresh with local produce.

RELATED: Here’s Exactly What to Make for Your Kentucky Derby Party

“Local sourcing is as much of a tradition at the Kentucky Derby as the mint julep,” Danielson says. “Our first objective when crafting the menu is to spotlight the taste of the south by reinterpreting the bounty of local farms and producers and then instilling touches of international delicacies.”

Kentucky Derby
Gloria Hurtado/Levy Restaurants

The appetizers start off on the lighter side, with a bright watermelon radish salad (with arugula, almond and mint) and a black and blue berry salad (heirloom spinach, chicory, blackberry, blue cheese and toasted pecan).

RELATED: A Cool Twist on Derby Day: Mint Julep Ice Cream

The entrées are heartier, with a shrimp and grits (of course) made with Louisville smoked grits and tasso gravy, a smoked turkey and brie sandwich with apple butter on rosemary bread and roasted chicken breast with moonshine-spiked raisin sauce. And what would the Kentucky Derby be without nibbles? Green beans with bourbon-smoked sesame seeds and bourbon-pickled peaches will be available as “Chef’s Sides.”

Kentucky Derby
Gloria Hurtado/Levy Restaurants

To finish the meals, which will be available at vendors throughout the grounds, Danielson will be offering a blackberry cobbler with a lemon-rosemary biscuit top, white and dark chocolate terrine, bourbon crème brulée tart and warm chocolate crepes with bourbon ball ice cream.

Kentucky Derby
Gloria Hurtado/Levy Restaurants

The ingredients for Derby food were hand-picked from local farmers and international vendors, but most came straight from Kentucky sources, including 300 crates of mint for the famous mint juleps and sweets, as well as Bourbon Smoky salt found in many of the rubs and seasoning used on meat.

RELATED: Get a Taste of the Kentucky Derby’s Star-Studded Gallery

To help prep the food for over 170,000 guests, students from the Pennsylvania Technical College will be helping out.

Churchill Downs has been the site of the Kentucky Derby, which takes place on May 6th and 7th, since 1875.

—Maria Yagoda, @mariayagoda

FILED UNDER: Food , Food News , Kentucky Derby

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Kate on

We love the Derby as much as anyone- but considering that this is The third week of March and the Derby isn’t until the first weekend of May- isn’t this rushing the season a little bit?! What happened to April??

Kris on

@Kate. Doesn’t surprise me. Reminds me of seeing Christmas decor go up in October.

Oswaldo Blumstein on