Maryland Jockey Club (MJC) today announced its plans to launch a
dynamic Farm to Table concept at the Preakness Stakes, sourcing menu
items for the Corporate Village and Turfside Terrace from America’s
farms. The 2013 menus have been created by celebrity chef and restaurateur, Mike Isabella.
Corporate Village and Turfside Terrace collectively are comprised of
over 6,000 guests annually, making this initiative the largest Farm to
Table dining experience in the world. These two destinations are built
for the Preakness’ most distinguished guests from corporate entities, to
the Mid-Atlantic’s demographic looking for a packaged experience that
is second to none.
Preakness Stakes has evolved as a brand,” said Maryland Jockey Club
president Tom Chuckas. “Our clientele has grown to expect a degree of
excellence from their experience. Our Director of Food and Beverage,
Tommy Inzer, has carefully crafted this concept and carried through with
every last detail to ensure our guests’ expectations are both met and
continued, “We look forward to showcasing our nation’s farmers and
their high quality, conscious-driven products on a day when all eyes are
on Baltimore. We are excited to have Mike Isabella on board to design
the 2013 menu as a nationally recognized, innovative and talented chef,
who continues to delight us with his restaurants locally.”
is MJC’s desire to team up with celebrity chefs on an annual basis to
make Farm to Table at the Preakness Stakes a tradition for guests to
anticipate each year.
the Farm to Table items being served are; Hormone-Free Chicken with
Heirloom Grain Risotto sourced from The Family Farmers of Purdue, Anson
Mills and Olli Salumeria; Whipped Sheep’s Milk Ricotta with Lemon Thyme
sourced from Caputo Brothers Creamery and Lois’ Produce; and an M.E.
Swings Coffee rubbed Beef Tenderloin. The Maryland Jockey Club will also
include the tradition of serving Maryland Crab Cakes and a raw bar
featuring Chesapeake Gold Oysters from Hoopers Island, MD.
movement toward locally-sourced, Farm to Table food has become popular
all over Maryland, D.C. and the Mid-Atlantic,” said celebrity chef and
restaurateur, Mike Isabella. “The Preakness Stakes is such an iconic
annual event for our area I’m excited to see they have implemented the
new Farm to Table program, and I was honored to be invited to create the