For immediate release THURSDAY, OCTOBER 28, 2004

Contact: Bill Clary
(502) 564-4696 bill.clary@ky.gov

FRANKFORT, Ky. — Churchill Downs will unveil an expanded Kentucky Proud menu that will include Kentucky-raised beef at the world-famous racetrack’s fall meet.

The “Fall Festival of Racing” meet is Oct. 31-Nov. 27. 

“I am very excited about our continuing partnership with Churchill Downs,” Agriculture Commissioner Richie Farmer said.  “People from throughout Kentucky, and around the globe, will come to experience the best of Kentucky’s rich food heritage. I am grateful to Chef Gil Logan for his dedication to Kentucky Proud products.” 

Chef Logan, the head chef at Churchill Downs, estimated that the racetrack will buy $250,000 worth of Kentucky Proud products for sale at the Fall Festival of Racing, one of the premier fall thoroughbred meets in the United States. That includes 15,000 pounds of beef from Creekstone Farms of Campbellsburg. He also is buying pork from Kentucky Heritage Meats, cheese from Kenny’s Country Cheese, ice cream from Valentine’s and Graeter’s, wine from Broad Run Vineyards, blackberry jam from WindStone Farms, country ham from Finchville Farms, chocolates from Ruth Hunt Candies, bourbon from Woodford Reserve, and other Kentucky Proud products. 

Producers, take note: Chef Logan is looking for Kentucky Proud shiitake mushrooms, lamb, free-range chicken and other products for the spring 2005 meet, which include the Kentucky Derby and Kentucky Oaks. 

Chef Logan travels all over the Commonwealth in search of Kentucky Proud foods to prepare and serve at the world’s most historic racetrack. “I probably did 20 site visits this summer alone,” he said. “I love it. It’s the best part of my job. There’s nothing better for inspiration for a chef.” 

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