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Maryland Jockey Club To Host The World's Largest Farm To Table Dining Experience At The Preakness Stakes
Celebrity chef and restaurateur Mike Isabella to design the 2013 menu
March 20, 2013 (Washington, D.C.)-The Maryland Jockey Club (MJC) today announced its plans to launch a dynamic Farm to Table concept at the Preakness Stakes, sourcing menu items for the Corporate Village and Turfside Terrace from America’s farms. The 2013 menus have been created by celebrity chef and restaurateur, Mike Isabella.
The Corporate Village and Turfside Terrace collectively are comprised of over 6,000 guests annually, making this initiative the largest Farm to Table dining experience in the world. These two destinations are built for the Preakness’ most distinguished guests from corporate entities, to the Mid-Atlantic’s demographic looking for a packaged experience that is second to none.
“The Preakness Stakes has evolved as a brand,” said Maryland Jockey Club president Tom Chuckas. “Our clientele has grown to expect a degree of excellence from their experience. Our Director of Food and Beverage, Tommy Inzer, has carefully crafted this concept and carried through with every last detail to ensure our guests’ expectations are both met and exceeded.”
Chuckas continued, “We look forward to showcasing our nation’s farmers and their high quality, conscious-driven products on a day when all eyes are on Baltimore. We are excited to have Mike Isabella on board to design the 2013 menu as a nationally recognized, innovative and talented chef, who continues to delight us with his restaurants locally.”
It is MJC’s desire to team up with celebrity chefs on an annual basis to make Farm to Table at the Preakness Stakes a tradition for guests to anticipate each year.
Among the Farm to Table items being served are; 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 Maryland Jockey Club will also include the tradition of serving Maryland Crab Cakes and a raw bar featuring Chesapeake Gold Oysters from Hoopers Island, MD.
“The movement toward locally-sourced, Farm to Table food has become popular all over Maryland, D.C. and the Mid-Atlantic,” said celebrity chef and restaurateur, Mike Isabella. “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.”
About the Maryland Jockey Club
The Maryland Jockey Club is a Stronach Group company, North America’s leading Thoroughbred racetrack owner/operator. The Stronach Group racetracks include Santa Anita Park, Gulfstream Park & Casino, Golden Gate Fields, Portland Meadows, Laurel Park and Pimlico Race Course, home of the world-famous Preakness Stakes. The company owns and operates the Palm Meadows Training Center in Florida and is one of North America's top race horse breeders through its award-winning Adena Springs operation. The Stronach Group is one of the world's largest suppliers of pari-mutuel wagering systems, technologies and services. Its companies include AmTote, a global leader in wagering technology; Xpressbet, an Internet and telephone account wagering service; and Monarch Content Management, which acts as a simulcast purchase and sales agent of horseracing content for numerous North American racetracks and wagering outlets. The Stronach Group is also a major producer of televised horse racing programming through its HRTV cable and satellite network and is North America's premier supplier of virtual online horse racing games, as well as a leading producer of social media content for the horseracing industry.
About Mike Isabella
Mike Isabella is a Washington, D.C.-based chef and restaurateur, owner of Italian-inspired small plates restaurant, Graffiato, forthcoming Greek concept, Kapnos, and Italian sandwich shop, G. Mike Isabella’s Crazy Good Italian, his first cookbook, was published in September 2012. Isabella was named FOOD & WINE magazine’s The People’s Best New Chef Mid-Atlantic for 2012. Before opening Graffiato, Isabella was the executive chef of Jose Andres’ Zaytinya. Previously, Isabella worked under Marcus Samuelsson, Jose Garces, and a host of other decorated chefs. Outside the kitchen, Isabella appeared on Season Six of Top Chef and was the runner-up on Top Chef All-Stars.