At Churchill Downs in Louisville, head chef Robert Lopez said this year's menu also features lighter shrimp dishes and staples such as short rib for 170,000 to 200,000 guests.
Lopez said preserving Derby traditions while adding new ideas is the core challenge, with past innovations including a fried-chicken hot brown and a hot-brown bratwurst.
Churchill Downs runs 17 kitchens with about 130 senior chefs and 4,000 staff over Oaks and Derby days, while all mint for the signature cocktail comes from one nearby farm.
What behind-the-scenes challenges do chefs face in serving 150,000 guests while maintaining quality and sustainability at the Derby?
How does Churchill Downs balance honoring Kentucky Derby food traditions with bold new culinary creations without alienating longtime fans?