ATHLEISURE MAG #64 APR 2021 | Taste of Derby with Chef David Danielson

Known as the greatest sport in 2 minutes, The Kentucky Derby takes place the first Saturday in May. Although last year's Derby was postponed until the fall of 2020, all eyes are on Louisville this year. The Kentucky Derby consists of a number of events that lead up the big race. Derby Week and Derby Day is filled with races, fun events, cocktails and food.

We caught up with Executive Chef David Danielson who has consulted on numerous large scale special events throughout the world including Super Bowl XLV, U.S. Open Tennis tournament, Summer Olympics in Beijing 2008, Winter Olympics in Vancouver 2010, Winter Olympics in Sochi in 2014, Summer Olympics in Rio de Janeiro in 2016, Lollapalooza, was the personal chef to The British Consulate General and has lended his expertise to PGA Tour events and the Grammy Awards. He is the co-author of The Bourbon Country Cook Book: New Southern Entertaining: 95 Recipes and More from a Modern Kentucky Kitchen. In addition to a number of appearances on air nationally and locally, he was a celebrity judge on BRAVO Season 16's Top Chef.

Chef Danielson has been at Churchill Downs for 10 years. We caught up with him right before Derby Day to find out about his culinary background, why the Derby is so important, what the official menu is and how you can make it at home during your viewing parties if you won't be on site this year for the races on May 1st.

ATHLEISURE MAG: Can you tell me a little about your culinary background and how you came to Churchill Downs?

EXECUTIVE CHEF DAVID DANIELSON: I've been here for about 10 years and am classically trained in fine dining as my career began at Dumas Pere L’Ecole de la Cuisine Francaise in Chicago and continued at the Ecole Hotelier Tain l'Hermitage in France.

I continued working along with the industry's most renowned chefs in North America, Europe, the Caribbean, Asia and South America. Before joining the team here at Churchill Downs, I was an Executive Chef at Rockefeller Center New York with Restaurant Associates and was Executive Chef of the United Nations Plaza Hotel in New York City, the Chicago Ritz Carlton, the Palmer House Hilton Chicago just to name a few.

When I was in NY, I started doing some large events and I spent the next few years doing the Olympics, the PGA, US Open Tennis and that's when it brought me here to Kentucky to be the chef at Churchill Downs. This is my 11th Derby and it's the most amazing sporting event that I have ever worked.

AM: Our Co-Founder grew up in Indiana and went to college at Indiana University so visiting Louisville regularly in the months, weeks and days leading up to the Kentucky Oaks and the Derby was filled with excitement! As the Executive Chef at Churchill Downs, what is Derby week like for you leading up to the big race typically?

EC DD: You know, like everybody else, it builds up and there is a ton of excitement. For us, it's lots of work. We have thousands and thousands of people coming through our doors. So we work, not only for months in planning and preparing for this, but then we get to Derby week and it's really about production. It's about getting everything organized and getting everything together. It's about getting with the fans and really creating an amazing experience for the whole week but certainly leading up to Derby day on Saturday!

AM: It's been quite a year, but with more people getting vacccines, we're seeing things opening up again like the upcoming Derby. What is it about the Derby that is such a great an event?

EC DD: The thing here is that it's a beautiful day out here. It's a combination of one amazing racing, it's the most exciting 2 minute sport plus amazing food, great drinks, fashion and you know you can feel the energy when people come in here. Everyone is watching the races and then you get a break. You get to make new friends, see old friends. It's really a day long party and a day long celebration. That's what really makes it unique for us.

AM: For those who will watch from home, what is the official meal for this year's derby and how can we recreate it at home?

EC DD: Every year we write a new menu and change it up. We try to give a new experience every year. One of the things that's so exciting this year is our partnership with Vidalia Onions. They are official partners of The Kentucky Derby and they are on our menu. We're featuring several of their onions in our recipes both here on our official menu as well as recipes that we have created for people to be making at home when they are watching the Derby. So that's a lot of fun for us.

AM: What is it about Vidalia onions that we should know about as it seems that much like Champagne is designated by its region, the same is true of this varietal.

EC DD: Absolutely, Vidalia Onions only come from 20 counties in Georgia and it's really a combination of the weather and the soil that makes these onions so unique and so special. They have a really great sweetness and crispness. They are really unique and different from any kind of onion. We love to showcase these amazing products. We also like the seasonality of it. They really come into season in the middle of April and then you see them in the grocery stores and they really available until about August.

AM: What are some tips that you can provide in order for those that are holding viewing festivities at home?

EC DD: One of the things that we're doing here is that we have several different dishes. We have chicken, a sauteéd chicken dish with Vidalia Onions and mushroom sauce which is really easy to make at home. But I love the versatility. We've got a black eyed pea salad with some pickled Vidalia Onions. Then we've turned it into a chutney with some roasted down peaches putting that down over some barbecue pork sliders. There are just so many things that you can do with it that that is one of the things that we do when you're putting recipes together and looking at these menus, you're trying to find those ingredients that really stand out and make a difference when people bite into that and taste it. They say, "wow that's really something different and something that we don't see everyday." For us, that's the fun of being able to really showcase this type of product.

AM: These dishes sound great and whether it's making the official meal served atThe Kentucky Derby or the one for those that are viewing at home, where can we get those recipes?

EC DC: You can visit VidaliaOnion.org and KYDerby.com at the Recipe Central. The recipes will be there and we will be sharing all of these dishes as well as some other dishes. You can see them as well as try to make what we will enjoy here at Derby or those that are meant for viewers at home that we have created.

AM: What is your beverage of choice after completing a successful Derby week of events?

EC DD: The first one that I can get my hands on haha! It's a long week. I'm usually pretty careful as we work about 20 hours a day all week. So, when it's finally over Sat. night, I get home and I usually pour myself a couple fingers of bourbon haha.

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PHOTOGRAPHY COURTESY | PG 62 Vidalia Onions | PG 60 + 65 The Kentucky Derby |