Kentucky Derby Food & Recipes
Derby Day is as much about the food as it is about the horses. From Louisville’s legendary Hot Brown to chocolate bourbon pecan pie, these are the classic dishes that define Kentucky Derby cuisine, whether you are dining at Churchill Downs or hosting a watch party at home.
The Hot Brown
Louisville’s signature dish since 1926
The Hot Brown was created by chef Fred Schmidt at the Brown Hotel in downtown Louisville in 1926. The hotel hosted a nightly dinner dance that drew over 1,200 guests, and Schmidt needed a hearty late-night dish to satisfy the crowd. His creation, an open-faced turkey sandwich draped in rich Mornay sauce, topped with bacon and tomato, and broiled until golden, became an instant classic.
Nearly a century later, the Hot Brown remains Louisville’s most iconic dish. The Brown Hotel still serves the original recipe, and variations appear on menus throughout the city and at Churchill Downs during Derby week.
Key Ingredients
- Thick-sliced roasted turkey breast
- Mornay sauce (béchamel with Parmesan)
- Crispy bacon strips
- Sliced Roma tomato
- Texas toast or thick white bread
- Paprika for garnish
Derby Pie (Chocolate Bourbon Pecan Pie)
Derby Pie is a trademarked name belonging to Kern’s Kitchen in Louisville, but the style of pie, a rich filling of chocolate chips, pecans, bourbon, butter, and eggs in a flaky crust, has become synonymous with Kentucky Derby celebrations everywhere. Many bakeries and home cooks make their own version under names like chocolate bourbon pecan pie or thoroughbred pie.
The pie strikes a balance between a pecan pie and a brownie, with the bourbon adding warmth and complexity. Serve it at room temperature or slightly warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Key Ingredients
- One unbaked 9-inch pie crust
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 2 tablespoons bourbon
- 1/2 cup melted butter
- 1 cup sugar, 2 eggs, 1 tsp vanilla
More Classic Derby Dishes
Benedictine Spread
Created by Louisville caterer Jennie Benedict in the early 1900s, benedictine is a cool, refreshing spread that has been a fixture at Kentucky social events for over a century.
Blend softened cream cheese with finely grated cucumber (juice squeezed out), a small amount of grated onion, a touch of mayonnaise, salt, and fresh dill. Some recipes add a drop of green food coloring for the traditional tint. Serve on cucumber rounds, toast points, or tea sandwiches.
Bourbon Balls
A Kentucky confection dating back generations, bourbon balls are a no-bake candy traditionally made during the holiday season and Derby celebrations.
Combine finely crushed vanilla wafers with chopped pecans, powdered sugar, corn syrup, and a generous pour of bourbon. Roll into one-inch balls, let them set in the refrigerator for several hours, then dip in melted semi-sweet chocolate. The bourbon flavor mellows as they age, so make them two to three days ahead for the best taste.
Burgoo
Burgoo is a thick, hearty stew rooted in Kentucky tradition, originally cooked in massive iron kettles at community gatherings and horse racing events.
A proper burgoo combines multiple meats such as pork, beef, chicken, and sometimes lamb with a variety of vegetables including corn, lima beans, potatoes, tomatoes, and okra. The stew cooks low and slow for hours until thick and richly flavored. Each cook has their own recipe, and debates about the best version are a Kentucky pastime. Serve in bowls with cornbread on the side.
Beer Cheese
Beer cheese originated in Clark County, Kentucky, in the 1940s and has since spread across the state as a beloved appetizer at bars, restaurants, and parties.
Combine sharp cheddar cheese (grated), cream cheese, beer (a lager or pale ale works best), garlic, dry mustard, Worcestershire sauce, and cayenne pepper in a food processor and blend until smooth. The dip should be thick enough to hold on a pretzel but smooth enough to spread. Serve at room temperature with pretzel bites, crackers, or raw vegetables.
Pimento Cheese
While pimento cheese is a Southern staple far beyond Kentucky, it has a special place on Derby Day menus and is served at Churchill Downs in sandwiches and as a spread.
Combine grated sharp cheddar, diced pimentos (drained), mayonnaise, a touch of cream cheese for smoothness, and a pinch of cayenne pepper. Mix by hand for a chunky texture or use a food processor for a smoother spread. Serve with crackers, celery sticks, or on slider buns. Make it the day before your party for the flavors to meld.
Cheese Straws
Cheese straws are a classic Southern appetizer found at every self-respecting cocktail party and Derby celebration in the South.
Mix grated sharp cheddar with softened butter, flour, cayenne pepper, and a pinch of salt. Pipe the dough through a cookie press fitted with a star tip, or roll and cut into thin strips. Bake at 375 degrees until golden and crisp, about 12 to 15 minutes. Cheese straws keep well in an airtight container for several days, making them ideal for advance preparation.
Frequently Asked Questions About Derby Food
What is the most famous food at the Kentucky Derby?
The Hot Brown is Louisville's most famous dish and a staple of Kentucky Derby dining. Created at the Brown Hotel in Louisville in 1926, the Hot Brown is an open-faced turkey sandwich covered in Mornay sauce, topped with bacon and tomato, and broiled until bubbly. Derby Pie, a chocolate bourbon pecan pie, is the most famous Derby dessert and is trademarked by Kern's Kitchen in Louisville.
What is Derby Pie?
Derby Pie is a chocolate and walnut or pecan pie made with bourbon, created by the Melton family at the Melrose Inn in Prospect, Kentucky, in the 1950s. The name Derby Pie is a registered trademark of Kern's Kitchen, so many restaurants and cookbooks refer to similar recipes as chocolate bourbon pecan pie or chocolate nut pie. The key ingredients are semi-sweet chocolate chips, pecans or walnuts, bourbon, butter, eggs, and sugar in a flaky pie crust.
What is benedictine spread?
Benedictine is a cream cheese and cucumber spread created by Louisville caterer Jennie Benedict in the early 1900s. The spread combines cream cheese, grated cucumber (with the juice squeezed out), grated onion, a touch of mayonnaise, and fresh dill. It is traditionally tinted a light green color. Benedictine is served on cucumber rounds, toast points, or as a sandwich filling and is a fixture at Kentucky Derby parties and Louisville social events.
More Derby Culture
Derby Party Planning
Complete guide to hosting a Kentucky Derby watch party.
Mint Julep Recipe
The classic Kentucky Derby cocktail with step-by-step instructions.
Urban Bourbon Trail
Louisville’s bourbon bars and restaurant passport program.
Louisville Restaurants
Where to eat in Louisville during Derby week.