Kentucky Leadership Center
There’s a rocking chair with your name on it waiting for you!
The CHIES Kentucky Derby: Roses of Extension
Chi Epsilon Sigma Annual Meeting
April 19th—20th, 2007
Kentucky Derby
Col. M. Lewis Clark, Jr., inspired by the Epsom Derby in England, inaugurated the Kentucky Derby in 1875 at his newly opened Louisville Jockey Club Course (Churchill Downs wouldn’t get its current name until 1886). The race was designed to be the centerpiece of Thoroughbred racing in Kentucky, as well as being the major social event of the year in Louisville. The Kentucky Derby has achieved those goals and more, but it wasn’t easy. The race was first run at 1-1/2 miles — the same as the Epsom Derby—but the distance fell out of favor with owners and breeders after several decades, and the distance was changed to its current 1-1/4 miles in 1896. Scandal, mismanagement, and Churchill Downs’ status as a “western” track also conspired to diminish the race’s stature for most of the late 1800’s and early 1900’s. Then along came Col. Matt Winn, a native Louisvillian who witnessed the first Derby as a teenager and never missed the raced until he died in 1949. Winn organized a group of businessmen to buy Churchill Downs and save it from closure in 1902. By 1903, he had become general manager, and his vision, enthusiasm, and personality helped bring the country’s leading three-year-olds back to the Derby. The Derby, which had been held in mid-May for most of the early 1900’s, was moved to the first Saturday in May in 1932 and has remained there, with just a couple exceptions, ever since. Universally regarded as one of the world’s leading races, the Kentucky Derby has achieved all Col. Clark envisioned, and beyond. “If you haven’t been to the Derby, you ain’t been nowhere and you ain’t done nothin.” - Irvin Cobb.
My Old Kentucky Home
Stephen Foster
(Don’t forget to stand when you sing this song.)
The sun shines bright on my old Kentucky home ‘tis Summer, the people are gay, the corn top’s ripe and the meadow’s in the bloom while the birds make music all the day. The young folks roll on the little cabin floor all merry, all happy, and bright. by’n by hard times comes a-knocking at the door, then my old Kentucky home, good night. Chorus: Weep no more, my lady, Oh weep no more today. We will sing one song for my old Kentucky home, for my old Kentucky home far away.
The Chi Epsilon Sigma Board of Directors cordially welcome you to the
2007 Chi Epsilon Sigma Annual Meeting
The winning theme was submitted by: Crystal Jewell, Jessica Lawrence, Abby Sorrell, and Shellie Castle from Jessamine County.
We hope you had a great time and leave with a “winning” attitude.
If you are here for the first time, we hope it will be a wonderful, memorable, learning experience as well as having some well-earned fun. We have included a few recipes traditionally served during the Kentucky Derby at Churchill Downs as well as other information gathered from around our grand Commonwealth.
Chi Epsilon Sigma Annual Meeting
April 19th & 20th, 2007 Jabez, Kentucky Thursday, April 19th
9:00 - 11:00 10:00 11:00 Noon Registration Ice Breaker Opening Session Lunch Greetings from President Welcome to Leadership Center Break-Out Session 1 Break Break-Out Session 2 Break (drinks only) Break-Out Session 3 Business Meeting Dinner Breakout Session 4 Entertainment
Agenda
1:15 2:15 2:30 3:30 3:45 5:00 6:30 8:00 8:00
Friday, April 20th
7:30 8:30 9:30 10:00 10:45 11:45 12:45 Breakfast Break-Out Session 1 Break (drinks only) Break-Out Session 2 Break-Out Session 3 Closing Session Lunch
…. and they' re off!!
Have you bought your Derby Ticket?
If you have ever thought of going to Churchill Downs, here are some prices to contemplate prior to purchasing your ticket(s). Following are some prices that we found on the Internet. We did a search: “tickets to the Kentucky Derby” and found several sites. One site was: www.selectaticket.com. The prices are based on where you would like to sit.
Breakout Sessions
Are You on the Right “Trac?” - Tammy Akin Dazzling “Derby” Details - Marisa Fitzgerald Don’t “Wager” Your Identify - Loren “Squirrel” Carl “Down the Stretch” - Natalie True & Shirley Roberson Feel Like a “Filly” Again - Joyce Doyle Get in the “Race” for Health - First Lady Glenna Fletcher Save That “Photo Finish” - Anita Vance Save Your Energy for the “Race” - Valerie Hudson Stay Ahead of the “Pack” - Martha Thompson The “Finishing” Touch - Marilyn Hooks The Real “Triple Crown” - Doug McLaren, Amanda Gumbert Officers President: Lillie Thompson President-Elect: Sally Tanner Vice-President: Charolette Arnett Secretary: Evonne Blackburn Treasurer: Beanna Bixler Annalist: Debra Combs Past President: Donna Browne Directors
Section 10, Row E, Infield Bleachers $ 355.00/ea First Floor Grandstand Terrace, Sect 127, Row L $ 380.00/ea First Floor Grandstands, Section 125-128 $ 395.00/ea First Floor Grandstands, Section 123-124 $ 465.00/ea First Floor Clubhouse, Section 111-112 $ 625.00/ea Second Floor Grandstand, Section 222-223 $ 655.00/ea Finish Line Boxes Clubhouse, Section 117 Row F $ 980.00/ea First Floor Clubhouse, Section 116-118 $1,225.00/ea Third Floor Clubhouse, Section 315 or 318 $2,295.00/ea First Floor Clubhouse, Section 111-112 $3,050/ea. at the first turn past the finish line, box of 6 seats Millionaires Row (Pls Inquire), Section 412-417 4th, 5th, 6th floor selections There are more ranging from $4,000 and up. Section 317, Row G, #8 Seat Clubhouse Box Section 513, Millionaires Row, 5th Floor Table Luxury Suite, Row 20, Derby and Oaks Day or you can select just the Derby and the cost is only
$ 19,795.00/ea $ 34,240.00/ea $105,930.00/ea, $ 95,230.00/ea
$4,300.00/ea $4,306.00/ea
Now that’s a bargain!
By the way, if you want to attend the Barnstable Brown Gala, the cost is a mere $1,250 a ticket, and is, of course, very chic. Now, just hop in your personal jet or helicopter and head on down. Man, I have to get a new hat!
Bluegrass: Venita Wood Fort Harrod: Kym Pope Green River: Linda Tapp Lake Cumberland: Darlene Humphress Licking River: Angie Elliott Lincoln Trail: Susan Martin Louisville: Donna Thompson Mammoth Cave: Linda Childress Northeast: Gail Rice Northern Kentucky: Marilyn Lauer Pennyrile: Gay Ledford Purchase: Deena Myatt Quicksand: Wanda Dennison UK Campus: Bob O'Brien UK Campus: Marilyn Hooks Wilderness Trail: Eileen Estridge
A Brief History of Bourbon
In the 1700’s Kentucky was originally part of Virginia, and by promising to build a cabin and grow corn, pioneers were granted land rights in what was to become the Bluegrass State. Many of these early settlers were immigrant farmer-distillers from Scotland and Ireland, and because they were obligated to grow corn and were familiar with the distillation process, they soon figured out how to make whiskey. By the late 1700’s Kentuckians were shipping whiskey down the Ohio and Mississippi Rivers to New Orleans. The whiskey was shipped from Limestone, a riverside port in Bourbon County, Kentucky, and was soon known as “that whiskey from Bourbon.” Eventually, just the word bourbon would suffice. Whiskey was often prescribed for its medical qualities and was used to barter with the native Americans for food, fur, and sometimes land. Jacob Meyers and Jacob Froman from Lincoln County, Marshall Brashear of Jefferson County, Elijah Craig of Scott County, or Jacob Spears of Bourbon County may have produced the first bourbon, but it is doubtful that their whiskey was aged as our bourbons are now. It took a Scotsman, Dr. James Crow, the founder of Old Crow bourbon, to insist on aging his whiskey in charred new oak casks and for perfecting the sour-mash method of whiskey making. The steam engine marked an explosion in the bourbon market and the railroad made it much easier to export the finished whiskey. At the time, bourbon was shipped in its original barrel but was often diluted or replaced with other brands along the way. To remedy this problem, in 1790 the Louisville druggist George Garvin Brown became the first to sell bourbon in sealed bottles. He later went on to found his own bourbon, Old Forester, and the Brown-Foreman Corporation. Bourbon Today Today much of the method of making bourbon is mandated by law. Bourbon must be made with a minimum of 51 percent corn and lesser amount of wheat, rye and barley, yeast and distilled limestone water. It must also be aged in new oak barrels that have been charred on the inside which gives the bourbon its reddish color and distinctive flavor. Aging must take place for a minimum of two years, but most are aged from four to eight years - - the longer the better. If aged less than four years, labeling must include age. As a point of pride, in 1964, Congress declared bourbon to be a distinctive product of the United States -- no other country in the world is allowed to produce a whiskey called “bourbon” and Kentucky is often considered the “Bourbon Capitol of the World.”
“Run for the Roses”
The roses were first established as part of the Derby celebration when they were presented to all the ladies attending a fashionable Louisville Derby party. The roses were such a sensation, that the president of Churchill Downs, Col. Lewis Clark, adopted the rose as the race's official flower. The rose garland now synonymous with the Kentucky Derby first appeared in the 1896 when the winner, Ben Brush, received a floral arrangement of white and pink roses. In 1904, the red rose became the official flower of the Kentucky Derby. The tradition was strengthened when, in 1925, New York sports columnist Bill Corum, later the president of Churchill Downs, dubbed the Kentucky Derby, the "Run for the Roses". The garland as it exists today was first introduced in 1932 for the 58th running won by Burgoo King. Each year, a garland of 554 red roses is sewn into a green satin backing with the seal of the Commonwealth on one end and the twin spires and number of the running on the other. Each garland is also adorned with a "Crown" of roses, green fern and ribbon. The "Crown", a single rose pointing upward in the center of the garland, symbolizes the struggle and heart necessary to reach the winners' circle. Each year the Governor and other dignitaries present the winning jockey with a bouquet of 60 long stemmed roses wrapped in ten yards of ribbon. For several years, owners of the Derby winner also received a silk replica of the garland, but since Grindstone's 1996 victory, the actual garland has made the trip to Danville, Kentucky to be freeze-dried. Some owners have even gone as far as to have a flower dipped in silver. A silver dipped flower from the garland of Gato del Sol, the 1982 winner, is on display in the Kentucky Derby Museum. The Kroger Company has been the official florist of the Kentucky Derby since 1987. After taking over the duties from the Kingsley Walker florist, Kroger began constructing the prestigious garland in one of its local stores for the public to view on Derby Eve. The preservation of the garland and crowds of spectators watching its construction are a testament to the prestige and mystique of the Garland of Roses.
Hot Brown Sandwich
Chef Fred K. Schmidt of the Brown Hotel in Louisville, Kentucky, created the Hot Brown sandwich in 1926. In the 1920’s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight, people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown. The recipe is presented to you herewith: 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 1/2 cup freshly grated Parmesan cheese 1 egg, room temperature and beaten Salt & black pepper to taste 1/2 cup prepared whipped cream 8 slices toasted white bread, crust trimmed off 1 pound cooked turkey breast, thinly sliced Grated Parmesan cheese for topping 1 (2-ounce) jar diced pimientos, drained 8 bacon sliced, fried crisp In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended. In a small bowl, beat egg. Gradually add 1 cup of the hot sauce, 1/3 cup at time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream. For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of crisp bacon over the top, and serve immediately.
Bread Pudding with Bourbon Sauce
1 lb French style bread (the firmer the better) 3-1/4 cups milk 3 eggs 2 tsp. vanilla 3/4 cup granulated sugar 1/4 tsp cinnamon 1/4 cup pecans 1/4 cup raisins (optional) Bourbon Sauce (recipe follows) Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with Bourbon Sauce.
Bourbon Sauce
1 cup granulated sugar 6 Tblsp butter melted 1/2 cup buttermilk 1 Tblsp (or more) Bourbon 1/2 tsp baking soda 1 Tblsp white corn syrup 1 tsp vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.
Bread Pudding with Whiskey Sauce
Pudding 1/2 lb. French bread, preferably stale 1/4 cup pecans, toasted 4 oz. butter, melted Break bread into medium pieces. Add pecans and melted butter. Arrange in a 9 x 13” baking dish. Pour custard over bread pieces. Custard Mix 2 cups sugar 1 tsp. salt 8 extra-large eggs 5-1/2 cups milk 1 tsp. vanilla In a large bowl, blend eggs, salt and sugar lightly with wire whisk. Add vanilla and milk. Blend and strain. Set aside.
Ale-8-One®
Ale-8-One®, the soft drink unique to Kentucky, has been bottled in Winchester since 1926. Still a closely guarded family secret, the Ale-8-One® formula was developed by G. L. Wainscott in the 1920’s, after experimentation with ginger-blended recipes he acquired during extensive travels in Northern Europe. He sponsored one of America’s first “name the product” contests, and “A Late One” was the winning entry. The drink’s logo, Ale-8-One®, was adopted as a pun of its description as the latest thing in soft drinks. Wainscott had been in the soft drink business in Winchester since 1902, bottling several flavored drinks in a plant on North Main Street. In 1906, he introduced Roxa-Kola, a popular rival to the cola drinks then available. By 1935, Wainscott had moved his growing bottling operation to a converted livery stable on West Broadway. Jane Rogers Wainscott inherited half of her husband’s company at his death in 1944; the other half was divided among the company’s employees. At her death in 1954, Mrs. Wainscott left her interest to her brother, Frank A. Rogers. Mr. Rogers bought out his partners in 1962, and incorporated the Ale-8-One® Bottling Company. Frank A. Rogers, Jr. became manager, was later named president, and the phenomenal growth of the new corporation began.
Place the baking dish in a larger pan containing a small amount of water to create a double boiler effect. Bake at 350 degrees for 50-60 minutes or a knife blade inserted into the center of the pudding comes out clean.
Whiskey Sauce
8 oz. butter, melted 2 extra-large eggs 2 cup powdered sugar 2 Tbsp Whiskey Melt butter. Whip in powdered sugar. Fold in well-beaten eggs. Add whiskey. Serve warm over bread pudding.
Production of Roxa-Kola was discontinued in 1964, and in 1965 the company built a new plant on Carol Road. By 1974, the remaining Wainscott flavored drinks were dropped in order to concentrate on Ale-8-One® and Frank A. Rogers, III joined the company’s management. In 1976, a warehouse was constructed on an adjacent lot, and in 1980-81, a two-story syrup room was added to the main building. In 1989 the company built an extensive addition which tripled warehouse space and includes a two-story office building. Today, Ale-8-One® is operated by Frank A. Rogers III and owned by him and his children.
Derby Pie®
2 eggs 1 cup sugar 1 stick butter, melted and cooled 1/2 cup flour 3/4 - 1 cup chocolate chips 1 cup chopped nuts (walnut or pecans) 2 Tbsp. bourbon 2 Tbsp. vanilla 1 unbaked 9 inch pie shell Preheat oven to 350 degrees. Beat eggs until lemon colored. Gradually beat in sugar. Fold in alternately butter and flour. Stir in bourbon, vanilla, then chocolate chips and nuts. Pour into unbaked pie shell and bake for 35-45 minutes or until inserted knife comes out clean. Derby Pie was born nearly a half century ago as the specialty pastry of the Melrose Inn at Prospect, Kentucky. Once developed, a proper name had to be given. Because each family member had a favorite, the name DERBY-PIE® was actually pulled from a hat. And what a winner! By 1968, Derby Pie® had become so successful that the name was registered with the U.S. Patent Office and the Commonwealth of Kentucky.
Kentucky Bourbon Balls
1/4 cup bourbon 2 cups finely chopped pecans 1 cup (2 sticks) butter, softened (Use real butter, not margarine) 1 (5-ounce) can evaporated milk 3 pounds confectioners’ sugar 4 cups (24 ounces) semisweet chocolate chips Pour the bourbon over the pecans in a bowl and toss to coat. Combine the butter, evaporated milk and confectioners’ sugar in a bowl and blend well. Add the pecan mixture and knead well. Roll into 1-inch balls. Place on a tray. Chill until firm. Temper (melt) the chocolate. Dip the balls into the chocolate using a dipping fork or wooden pick and shake off the excess chocolate. Place on a tray lined with waxed paper. Let stand until cool. Place in individual petit-four packages. (You may substitute 4 cups of candy coating for the semisweet chocolate chips). Yield approximately 96 servings.
Feeding the Masses Here’s an example of how much food is served at Churchill Downs for 130,000+ people At the Concessions: 80,000 Mint Juleps (8,000 quarts of julep mix, 150 bushels of mint, 60 tons of ice) 75,000 hot dogs 4,000 gallons of soft drinks 2,000 kegs of beer (110 beers per keg) 50,000 souvenirs In the Dining Rooms: 1,000 lbs of beef 1,500 lbs of prime rib 1,600 lbs seafood salad
Derby Pie® 2
1 cup sugar 1 cup Karo corn syrup 4 eggs 1/2 cup melted butter 1 cup chopped pecans 3/4 cup chocolate chips 1 tsp. vanilla extract 2 Tbsp (or 3 doesn’t hurt) good Kentucky Bourbon 1 (9-inch) unbaked pie shell Combine sugar, syrup and eggs in a small mixing bowl; beat at low speed with electric mixer until blended. Stir in next 5 ingredients. Pour filling into unbaked 9 in. pie shell. Bake at 350 degrees for 45 minutes or until set. Yield 6 to 8 servings.
2,000 lbs of shrimp cocktail 1,500 lbs of sirloin tip beef 1,100 gallons soup
Mint Julep Recipe
1 Bottle of Premium Bourbon Whiskey Fresh mint Water, preferably distilled or spring Granulated sugar Garnish with mint sprigs and powdered sugar 1. To prepare the mint extract, take fresh mint and remove the leaves smaller than a dime. Wash, pat dry, and put 40 leaves in a mixing bowl and cover with 3 ounces of Bourbon. Allow the leaves to soak in the bourbon for 15 minutes. Gather the leaves in a bundle, put them into a clean cotton cloth and wring vigorously over the bowl where the leaves soaked, bruising the leaves. Keep dipping the leaves in the bourbon several times and wringing the leaves out so that the juice of the mint is dripped back into bourbon. Let this mint extract set to allow the flavors to blend properly. For simple syrup, mix equal amount of granulated sugar and water into a cooking pot (e.g. 1 cup sugar and 1 cup water.) Heat this mixture long enough for the sugar to dissolve in the water, stirring gently so the sugar doesn’t burn. Remove from heat and let cool. This can be done several hours in advance. For the julep mixture, mix 3-1/2 parts of bourbon to 1 part simple syrup into a large bowl. Begin by adding mint extract in small portions. You must taste and smell as you go—there is no exact formula for this mixture since each extract will vary in strength. Pour the finished mint julep stock into a covered jar and refrigerate for at least 24 hours to “marry” the flavors. To serve your completed mint julep, fill each silver julep cup half full with shaved ice and insert a mint spring. Pack in more ice to heap about one inch over the top of each julep cup. Insert a straw that has been cut to about one inch from the top of the julep cup so that your nose sniffs the “bloom” of the mint when you are sipping the mint julep.
2.
The Mint Julep, a distinctive Southern drink, popular in the ante bellum South right up through modern times, is a mixture of water, sugar, mint leaves and, above all, bourbon whiskey. The serving of this elixir to family and guests on a hot summer afternoon was, and is, accomplished with the greatest fanfare and flourish to show respect for those receiving it. It is as much of a ceremony as it is a drink.
Mint Juleps
3.
Mock Mint Julep Recipe
2 cups sugar 2 1/2 cups water 1 cup mint leaves Juice of 6 lemons Juice of 6 oranges Grated rind of 1 orange Cook sugar and water five minutes and cool. Add fruit juices and rind. Pour over mint leaves and let stand one hour. Strain. Pour into jar and store in refrigerator. Use 1/3 glass of syrup for each serving. Fill with crushed ice and water, tea, or ginger ale. Serves 10-12.
4.
5.
When frost forms on the glass, pour your refrigerated mint julep mixture over the ice and sprinkle with powdered sugar on top if desired. Serve immediately. OR if you don’t want to go through this ordeal: 1/4 cup fresh mint leaves 2 cups water, heated 2 cups sugar Heat water. Whisk in sugar. Remove from heat. Add mint & allow to steep for at least 20 minutes. Add cracked ice to glass. Add 1-1/2 oz Bourbon. Add 2-1/2 tsp. syrup. Stir lightly. Garnish with fresh mint leaf. Traditionally served with two short straws.
Mock Mint Julep Recipe 2
1 1/2 cups water 2 cups sugar 1 can undiluted lemonade 1 can undiluted orange juice Combine water and sugar in saucepan. Bring to a boil, then immediately reduce heat to simmering until sugar melts. Pour mixture over 2 handfuls of mint leaves. Let set for 1 hour. Use 1/3 glass of syrup to a serving. Fill with crushed and desired amount of 7-up to taste.