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A Cinco-de-Mayo-Meets-Derby-Day Buffet

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This year with Cinco de Mayo and the Kentucky Derby falling back-to-back, what better excuse is there for a weekend-long party? We’ve created a menu with nods to both traditions, starring jalapeno-laced Hot Browns from Kentucky-based chef Anthony Lamas. It’s served with Lamas’ sweet-and-spicy grilled stone fruit and arugula salad. For cocktails, we don’t mess with the classics, so we’re serving both mint juleps and sweet-tart palomas. Finish the meal with a Mexican take on the classic Derby Pie: a torte filled with crunchy pepitas and chocolate, as well as candied ancho chiles.

Menu Timeline

Up to 3 days ahead

  • Make the cake
  • Make the pimento cheese

In the morning

  • Make the pimento cheese gougeres.

1 hour ahead

  • Make the Mornay sauce for the hot browns.
  • Grill the fruit for the salad.

As guests arrive

  • Set out the hot brown components.
  • Make the salad.
  • Make the drinks.

The Menu


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