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Maryland Jockey Club Hosts World’s Largest Farm-to-Table Experience at Preakness

FINAL_LOGO_FARM_TO_TABLE_CThe Maryland Jockey Club (MJC) 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 and will be produced by chef/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’ 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 a 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 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.”

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