• Hot Brown –  The dish that sounds like the title of a 70s porno may be a little more PG rated, but is just as oozing and seductive. Originally made in The Brown Hotel in Kentucky in the 1920s, it is an open-faced sandwich including turkey and bacon, covered in Mornay sauce and baked or broiled until the bread gets crispy and the sauce becomes golden brown. I don’t think I need to say anything more about this one. If you’re not tantalized yet, you can’t be my friend.

• Burgoo- The beauty of this dish is that there is no real recipe so you can make it however you want. Please don’t ask about the origins of the name because there is no definitive answer. There are only a few basic considerations when making this stew:
  • Since it’s a community-inspired dish where people would visit neighbors and bring whatever they had available, you can use a variety of meats, including mutton, beef, chicken, even rabbit.
  • Add an assortment of corn, potatoes, beans, tomatoes, and okra. Be generous since these will probably be the only veggies you serve at the party.
  • Now add various spices and Worcestershire sauce according to your taste.
  • Cook it low and slow until its think enough to hold a spoon upright in the middle and most ingredients are unrecognizable.

• Derby Pie® – Another food that is a double entendre, being gooey and nutty resulting in much moaning and groaning. It was first created over 50 years ago at the Melrose Inn in Kentucky and the name has actually been trademarked. It includes a light and  flaky crust with a walnut  and chocolate filling. On top is a heaping pile of whipped cream. It is cloyingly sweet, so be prepared for a trip to the dentist post consumption. It can be ordered online here if you want the original.  http://www.derbypie.com/buypie.html

If I haven’t offended you and you’re still reading, now it’s onto something that holds a special place in my heart (yes, brown liquor). It may not be your thing, but I personally believe that the mint julep is the most underrated cocktail if made correctly.

Ok, so what’s so great about this cocktail? In short, it is simplicity in a glass. All you need is some bourbon, simple syrup and fresh mint. Stuff some crushed ice into a glass (or more traditionally a pewter cup) on top of a heaping bunch of mint. Drizzle on simple syrup, pour a generous shot of bourbon atop and there you have it. Some like to muddle the mint, but I prefer a clean drink and just place the mint on the bottom of the glass.

I will admit that you need to know the right technique when making this drink, such as letting the ice dilute the mixture a bit since it is very strong, and if you’re using a pewter cup, ensuring the drink gets so frigid that a perma-frost forms on the outside of the cup. If your fingers freeze to the cup, you’ve achieved mint julep perfection.

I hope you agree that the Kentucky Derby is a special time – and maybe you have become inspired to hold your own Derby party. I mean, who wouldn’t want an excuse to wear a Derby hat. Though it may not be as flashy as the typical Derby hat, here is the one I’ll be wearing this year (yes, a real derby). This weekend look for me in Park City at the High West Distillery clutching onto a worthless ticket in one hand, a mint julep in the other, and sobbing like a baby.

If you have any interesting ideas for your Derby party, please share them below.

Good luck and happy eating.