Insiders Opine On Infield-Ready Food

As Derby Week approached Eater sought the opinions of several area dining and entertainment professionals, asking a number of questions about the upcoming festivities. Here Laurence Agnew, Joe Banet, Anthony Lamas, Edward Lee, Jeremy Johnson, Fernando Martinez and Mark Peters answer the question of what food they think is good for the Churchill Downs infield crowd.

Q: What would your perfect infield-ready food be?

Laurence Agnew, Executive Chef at Crushed Ice Events: Burritos. They're easy to carry, tasty and can get you ready for the day.

Joe Banet, Executive Chef at Rye: Tacos, tacos and more tacos!

Jeremy Johnson, Meta: Well, I mean if you have to eat something, I'll have a Benedictine sandwich, and a couple bottles of bourbon.

Anthony Lamas, Seviche: Keeping it simple, diced up fruit and cheese is nice and portable and would be good to take with you. Also spreads like Benedictine and good bakery bread.

Edward Lee, 610 Magnolia/Milkwood: Corn-dog with Sriracha.

Fernando Martinez, Guaca Mole/El Taco Luchador/The Place Downstairs/Mussel & Burger Bar: Tacos will be my choice. I love tacos and it is hand food, easy to eat and handle.

Mark Peters, Coals Artisan Pizza: I'm thinking Chicago roast beef with hot pepper giardiniere on a pretzel bun.