One of my favorite ways to entertain is to serve a late lunch or early dinner to good friends. This year, my husband, Robert, and I will be hosting a Kentucky Derby luncheon on May 5th. Robert will visit the off-track betting parlor early in the day to place our guests and our own bets before they arrive. This year I asked my good friend, Rita Gutekanst, what she would suggest I serve at my Derby luncheon. Rita is the co-owner of one of the top catering companies in the Chicago area, Rita s Catering and Event Planning.
Burgoo is a slowly simmered southern stew boasting a variety of meats from venison to rabbit.
Because the traditional recipe Rita gave me makes an enormous quantity and takes days to prepare, I decided to use the following recipe I adapted from my well-worn copy of the original Joy of Cooking cookbook. I plan to make it the day before or early in the morning and reheat it while I bake the corn bread. For dessert I will serve my favorite pecan pie . If you enjoy a spirited dessert, add 2 tablespoons whiskey or bourbon to the pie filling and 1 tablespoon to the sweetened whipped cream. The drink of choice will be mint juleps made with Jack Daniel s Whiskey.