Lexington: New executive chef tweaks tradition for Keeneland spring meet
It's all about tradition at Keeneland Race Course — from the racing to the food.
In 1936, when the gates opened at the Versailles Road track, so did the kitchens at Turf Catering. The two are almost synonymous.
Corned beef and burgoo have always been on the menu, and the chefs don't mess with the favorites. But on Friday, when Keeneland opens its spring meet, there's a new chef at the helm, and race fans will notice. Former executive chef Ed Boutilier has been promoted to general manager/chef de cuisine, and Joe Milanich is executive chef.
Read more here: http://www.kentucky.com/2...ion.html#storylink=cpy