Run for the Roses

For horse-lovers and Kentucky Derby enthusiasts, throwing a party on Derby Day was a winning plan. For host and hostess Steve and Julie Kreps, the Kentucky Derby – hailed as “the most exciting two minutes in sports” – is the perfect day to gather with friends and family and partake in its traditional menu and unforgettable excitement.

The couple’s day at Churchill Downs was a memory-filled experience. And as they retell the events of the day leading to the race, one can’t help but feel the anticipation, thrill and trepidation that are part of the glorious day – beginning with the ceremonial pre-parade and the band playing “My Old Kentucky Home.” Steve recalls, “When the horses get into their starting gates and the announcer says, ‘they’re off at the Kentucky Derby,’ everyone stands, the noise level rises with the excitement, the crowd is screaming, and your heart is racing with the horses.”

Creating a stellar menu to capture the feel of Derby Day in Louisville, Chef Eric Kelly of Scape in Maryland Plaza selected traditional mint juleps, Hot Browns, Kentucky burgoo and must-have Derby pie for the party guests. “The Derby’s overall Southern charm and pageantry inspired the creation of the menu. I wanted to bring together some signature Southern dishes in a sophisticated presentation,” says Chef Eric.

And for the host, pairing the savory food with just-the-right wine was within his area of expertise. “I've been in the wine business for 30 years, and my family has always enjoyed wine,” says Steve. Our company, Quintessential Wines, is a family-owned company, and we only represent family-owned wineries in select regions. We represent the wine business as a national importer and as a brand owner (owning one brand in California and two in Italy), and we are also a distributor in California. My son, Dennis, is the national sales manager; the sales manager for California distribution is Steve, Jr.; and my wife, Julie, oversees human resources for the company. My brother, Joey, also in the wine business, works for Glazer's Midwest as the on-premise director of sales for St. Louis.”

Steve and Julie love to entertain at their country home. They happily report that everyone gathers in the kitchen – the heart of their home – and that parties overflow to the great room. The couple is adding 1,400 square feet – creating more space for entertaining. “We really love these casual get-togethers. Whether we're having appetizers or ‘the works,' we love having people out to our home,” says Julie. After the Derby festivities, the party heads to the outdoors where, just a short sprint away, guests can enjoy their own “favorite picks” (as Derby-goers do), including visiting their horses Izzy and Trigger, fishing or boating on the family lake and taking in all of the fresh air necessary for a perfect ending to such a rewarding, jubilant day.

Kentucky Derby Menu Prepared by Chef Eric Kelly of Scape Reception: Mint Juleps! Amuse Bouche: Hot Brown – oven-roasted turkey, tomato, bacon and cheddar-parmesan sauce on toasted sea salt rye Starter: Shrimp & Grits – pan roasted shrimp with cheddar grits Second Course: Kentucky Burgoo – beef, pork and chicken stew with garden-fresh vegetables and crème fraîche Main Course: Wood-grilled Filet Mignon of Beef with hash browns, homemade applesauce and Henry Bain sauce Dessert: Chocolate Pecan Derby Pie & Kentucky Bourbon Gelato Winning Wines Steve Kreps offers the perfect wine pairings for a first-place menu. Amuse Bouche and Starter: Hot Brown and Shrimp & Grits paired with 2007 High Valley Savignon Blanc Second Course: Kentucky Burgoo paired with Henry's Drive, an Australian Shiraz Main course: Wood-grilled Filet Mignon – paired with Two Angels Petite Sirah Dessert: Derby Pie with La Tunella Verduzzo, served at cellar temperature 57-63°