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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