The Kentucky Derby is not just a horse race; it is a massive operation that involves feeding and hydrating over 150,000 fans on Derby day alone. The concessionaire Levy is responsible for the daunting task of planning and executing this operation, which requires yearlong preparation and precision. According to Andy Lansing, CEO of Levy, the Kentucky Derby presents one of the most challenging scenarios for their team. The scale of the event is enormous, requiring a blend of muscle and finesse to cater to the needs of the massive crowd.
Levy, known for hosting food and beverage services at prestigious events like the Emmy Awards and the Super Bowl, faces a unique challenge at the Kentucky Derby. With 5,000 staff members on-site, including 300 chefs and support personnel from various locations around the country, the culinary task is enormous. The logistics of feeding 90,000 fans in premium areas and 60,000 in general admission pose a complex puzzle. To meet this challenge, Levy assigns hundreds of chefs to specific areas, each adding their own flair and flavor to the process.
One of the key aspects of catering to such a large crowd is menu diversity. Levy aims to incorporate local flavors and preferences into the menus, creating dishes that can be served at scale. Menus are finalized months before the event and feature a wide range of options, from Wagyu prime rib to Berry Farms Dry-Aged Beef Porterhouse. The goal is to offer a taste of Kentucky through dishes like smoked brisket and shrimp, totaling thousands of pounds.
No article about the Kentucky Derby would be complete without mentioning the iconic mint julep. Levy estimates serving about 110,000 mint juleps on Derby day alone, making it one of the most popular drinks at the event. Anchored by Woodford Reserve whiskey, simple syrup, and mint, the mint julep is a staple for attendees. To meet the demand, Churchill Downs goes through 20,000 bottles of Woodford Reserve and 1,000 pounds of mint. The mint julep is not just a drink; it is a tradition that adds to the overall experience of the Derby.
As Levy prepares for its 23rd Derby, Andy Lansing reflects on the challenges they faced during their first attempt. The general manager of Churchill Downs warned them that they would face difficulties and potentially fail in their first year. However, over two decades of experience have taught Levy valuable lessons in handling the logistics of such a large event. They strive never to make the same mistake twice and continue to refine their processes to deliver a seamless culinary experience for fans.
The Kentucky Derby is not just a race; it is a logistical and culinary feat that requires meticulous planning and execution. Levy’s team works tirelessly to ensure that over 150,000 fans are fed and hydrated throughout the event, offering a diverse menu that reflects the local flavors of Kentucky. The iconic mint julep remains a highlight of the Derby experience, showcasing both tradition and innovation in beverage service. Through years of experience and learning from past mistakes, Levy continues to enhance the dining experience at the Kentucky Derby, setting the bar high for future events.
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