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Breeders Cup 2015
2017 Queen's Plate

Experience Farm to Table Menu at Preakness

The 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.


The 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.


“The 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 exceeded.”


Chuckas 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.”


It 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.


Among 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.


“The 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 first menu.”




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Older Comments about Experience Farm to Table Menu at Preakness...

somehow I am not surprised this headline attracted this type of conversation...:-/
Limiting racing, not slaughter, is the solution. Good post, PP
I don't think Jeff would like it if you used him to experiment
Time to start hounding the breeders4bucks, AND your congressman. This can very well resolved w/ a fixation of flooding the market, volunteer castration and treatment programs, Industry supported retirement and placing - all w/out the help of the jackass's from People Eating Tasty Animals. How would you like to be tossed in overcrowded death farm? Simple fact: Animal doesn't want to DIE. Trivia: One of the only things Brereton Jones and Seth Hancock agree on is a cap on mare coverage of 40, VOTE YES on 40. None of this 150+ BS sponsored by A.I. - Sounds like a start to me. "Gee Honey, the new Slaughter House is already doing better than our 30 year Ma&Pa store, and its only been afloat for 6 weeks!"
No reason not to eat cats. There isn't much meat, but if that turns you on, go for it
why not cats. dogs, llama, giraffe, lion, tiger and bears oh my
Glad to see appreciation for the farm to table movement. I have been very active in this and am glad that something this big is occurring. I personally raise grassfed stockers after school and the more support local farms can get, the better
What the hell is your issue travel_vic? Why shouldn't we slaughter horses? If we're going to eat animals, then why make hroses taboo? Are horses better than cattle?
Different type of menu, but you should all be aware that the FDA is close to authorizing horse meat slaugher houses to open up in the midwest and New Mexico...TIME TO WRTE YOUR CONGRESSMAN

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