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