– Keeneland’s spring meet, which closed on Friday, was a record-breaker, with new highs posted for attendance. The spring meet also broke handle records: “Wagering from all sources during the 15-day meet [surpassed] $143.4 million.”
– Churchill Downs opens today; Derby week begins.
– The oldest living Derby-winning jockey will visit Churchill for the first time in 70 years next Saturday. “The reason I haven’t gone back is really television more than anything else … I found out you could watch it on television and get great coverage. I never missed a Derby. I never lost interest in it. I just figured, here’s television. You can watch it right here.” Ira Hanford is not only the oldest living Derby-winning jockey, but the only apprentice jockey to ever win the Derby.
– First Samurai has an excuse for his fifth place finish in the Blue Grass Stakes: The colt came out of the race with two broken ribs. “In some ways we’re relieved,” said owner Lansdon Robbins. “His performance in the Blue Grass was difficult for us to understand, and if he sustained this at the break when hit the gate, then it gives us some perspective.”
Posted by JC in News on 04/29/2006 @ 12:30 pm / Follow @railbird on Twitter
– Likely Derby favorite Brother Derek arrived at Churchill Downs this afternoon, and good thing too. With only half of the likely Derby starters on the grounds and no Nick Zito giving press conferences from behind a PVC fence this year, reporters covering the run-up to Derby have been reduced to writing about the lack of likely Derby starters on the grounds and complaining about this year’s Derby saddle cloths.
Barbaro and Deputy Glitters were also due to arrive this afternoon, bringing the number of Derby prospects at Churchill to 15. Flashy Bull and Jazil are to arrive on Friday; Sacred Light on Saturday. Trainer Bob Baffert plans to send Bob and John, Point Determined, and Sinister Minister to Louisville on Tuesday, which is the same day that A.P. Warrior is scheduled to ship in from Hollywood Park.
– Trainer Mark Casse has Derby fever bad, and he’ll be first to admit it: “You can’t win it if you’re not in it … I’ve got Derby fever.” After watching Seaside Retreat work five furlongs in :59.4 at Churchill this morning, Casse confirmed the colt would start in the Derby — despite finishing 32 1/2 lengths behind Sinister Minister in the Blue Grass Stakes, and before that, fifth in the Tampa Bay Derby. “We understand we are going to be a longshot and that is OK with us,” said Casse, who apparently thinks he might have this year’s Giacomo in his barn. “Our horse lays back. If it all falls apart on the front, it could open up for us.”
– Lexington winner Showing Up returned to the track today to jog 1 1/4 miles at Belmont. Trainer Barclay Tagg said the puncture wound the colt suffered during the Lexington is healing well and that Showing Up is still likely for the Derby. “He’s feeling good, doing good,” said Tagg. “As long as things go well and his leg heals up, I’m going to run him.”
– Trainer Warren Stute hasn’t shown much interest in running Mister Triester, 20th on the graded earnings list, in the Kentucky Derby, but the colt could run back next Saturday after running in this Saturday’s Derby Trial.
Posted by JC in Racing on 04/27/2006 @ 7:00 pm / Tagged Kentucky Derby / Follow @railbird on Twitter
You could serve mint juleps and Derby pie on Derby day, or you could make up a big pot of classic Kentucky burgoo:
The more kinds of meat the better. Minimally, a good burgoo contains some lamb for authenticity (sheep being an important industry in Kentucky), but many recipes also include beef, pork, veal and chicken. Including local game would put your burgoo in the winner’s circle. Horsemeat, however, would be considered tacky, especially on Derby day.
Vegetables include at least potatoes, cabbage, onions, corn and tomatoes, although many recipes add okra, beans, peppers and carrots.
If this all begins to sound more or less like a vegetable meat soup/stew, it is, with some hot peppers and Worcestershire sauce for kick. What seems to be critical is that you cook the hell out of everything. Many recipes say cook as long as possible, sometimes up to 12 hours for it to be authentic burgoo. This requires either a two- or three-day period of extended cooking sprints, or a burgoo marathon from morning until evening. Besides the initial cooking and separating of the meats, you don’t have to do a lot but keep it simmering.
Too much work? Order burgoo by the gallon online.
Posted by JC in Miscellany on 04/27/2006 @ 6:30 pm / Follow @railbird on Twitter
