Yes, I know: EVERYONE within a hundred-mile radius of Louisville is familiar with the Kentucky Oaks, but just in case outsiders are tuning in, here’s a pertinent refresher.
The Kentucky Oaks race is hosted annually in Louisville, Kentucky at Churchill Downs. The race dates back to 1875 when it was founded by Meriwether Lewis Clark, Jr., who also founded the Kentucky Derby, the Clark Handicap and the Falls City Handicap. Both the Kentucky Oaks and the Kentucky Derby have been held at Churchill Downs since they were established and remain the oldest continuously run sporting events in American history. Each year, the Kentucky Oaks takes place the Friday before the Kentucky Derby.
In 2022, Derby Day is Saturday, May 7, so Oaks Day is Friday, May 6. Derby traditions were upended by COVID in 2020, and for many, 2021 symbolized a return to more familiar times at Churchill Downs. We can guess that 2022 will be another step forward.
This being said, Kegs & Eggs is back on the festive docket for a second annual edition on the morning of Oaks Day, 9:00 a.m. – 1:00 p.m., at Lou Lou Food + Drink in St. Matthews (108 Sears Avenue).
Kegs & Eggs, which is said to have originated at the Highlands BoomBozz in 2011 or 2012, will be held under tents outside Lou Lou, with live music by Danny Flanigan, food and drink (tunes, nutrition and nuance).
Reservations are recommended for indoor dining; call Lou Lou at 502-893-7776.
There is no cover charge, and a percentage of the proceeds will go to benefit APRON Inc. Kelly Burgess, owner/designer of Apero Seasons, will be selling wearable floral pieces of art, from rings to headdresses, with 10% of sales also earmarked for APRON.
On the libations end, Kegs & Eggs offers “Freshly Screwed Squeeze Drivers,” the “bloodiest” of Bloody Marys and coffee drinks, as well as bourbon-barrel beers like West Sixth Brewing’s Bourbon Barrel Brownie with Vanilla.
The food menu (by Chef Cristian Garay unless noted):
- Lou Lou’s Famous Hot Brown
- Hot Brown Pizza
- Shrimp n Grits with an Over Easy Egg, Bacon and Syrup
- Country Ham & Biscuits (by Chef Ellen Gill McCarty)
- Cajun Eggs Benedict
- Western Omelet Eggrolls (by Michael Beckmann)
- Cajun Omelet
- Biscuits with Crawfish Swamp Gravy
