Preakness Hosts World’s Largest Farm-to-Table Meal

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The Preakness menu will include ricotta from Caputo Brothers Creamery in Spring Grove, Pennsylvania
The Preakness menu will include ricotta from Caputo Brothers Creamery in Spring Grove, Pennsylvania

The food at most gigantic sporting events is, shall we say, not great. (Though these weird new options at Camden Yards do sound intriguing.) The food at the 2013 Preakness — which takes place this weekend, in case you haven’t heard! — will be a whole different story. The menus were developed by celebrity chef Mike Isabella (remember him from Top Chef season 6?), and feature farm-to-table dishes from various Maryland providers.

“The movement toward locally-sourced, Farm to Table food has become popular all over Maryland, D.C. and the Mid-Atlantic,” Isabella said. “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.”

The food, which will be served to the 6,000 guests at the Corporate Village and Turfside Terrace, will include 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 raw bar will feature Chesapeake Gold Oysters from Hoopers Island, MD. And yes, of course, there will be crab cakes.



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