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Churchill Downs executive chef David Danielson's official Kentucky Derby menu features pulled pork sliders with peach and Vidalia onion chutney, bourbon-sorghum black-eyed pea salad, and Woodford Reserve cocktail twists, bringing authentic Derby Day dining to your table.
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--- PULLED PORK SLIDERS ---
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.
--- PEACH AND VIDALIA ONION CHUTNEY ---
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 ---
To make the dressing: First ensure the sorghum is at room temperature before you start.
Combine all vinaigrette ingredients in a blender. Blend on low speed until well-mixed.
In a large serving bowl, combine all salad 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 ---
In a heavy skillet, heat canola oil on medium until oil starts to shimmer.
Season chicken breast with salt and pepper, add to 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°F.
Remove from stove and let the chicken rest 5-10 minutes. Plate chicken and coat with Vidalia onion and mushroom sauce and serve.
--- MINT JULEP ICE CREAM FLOAT ---
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 ---
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 ---
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.
Store pulled pork in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat or in a slow cooker with a splash of liquid to restore moisture. Black-eyed pea salad keeps refrigerated for 2–3 days; cocktails are best served immediately after preparation.
Yes. Cook the pork completely, shred, and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently before serving.
The smoked paprika, cayenne, brown sugar, and ground mustard create a balanced crust with smoke, heat, and slight sweetness that complements the peach chutney.
Pork shoulder or pork butt work best; they have enough fat and collagen to become tender and shredable. Leaner cuts like tenderloin will dry out.
Yes. All components scale easily—prepare the pulled pork in larger batches, make extra chutney and black-eyed pea salad, and batch-prepare cocktails in pitchers.
Use any Kentucky straight bourbon with similar proof and character, such as Maker's Mark, Woodman Reserve, or Buffalo Trace.
