Last week, Fillies Ball Chairman Glenda Thome convened the Fillies Ball gurus at the Galt House for their annual tasting and meeting with the hotel’s renowned chef, Brian Riddle.
After 50 years, the Fillies included a man in the tasting! President Jenny Jacob invited Mark Shallcross from the Kentucky Derby Festival to participate in the tasting. It should be called the feast because that is what it is.
Chef Riddle decides on three menus. He prepares the three courses on plates as they would be served, and they are in the center of the table. Then a smaller plate of each course is served to each of the committee. Mercy! It is so hard to taste and make a decision. Suggestions are offered – a touch of red, no haricot verts – and compromises are discussed, alterations are made and after much discussion, a menu is OK’d.
Then came the desserts. Each is a visual delight. They taste wonderful., But then, “Could this be combined with that?” More tasting follows, but no one is complaining; they are full, and happy with the final decisions.
Everyone should love this year’s theme, “Celebrating Kentucky.” In the hallway lobby, there will be horses in paddocks depicted. Not to worry, they will not neigh. They have been painted by an art class at Oldham County High School and by a few Fillies.
Scheduled for Friday, April 15, the ball will begin with cocktails at 7, and as a change from previous years, the ballroom doors will open at 7:30. There will be a welcoming word from Jenny Jacob and Mike Berry from the Kentucky Derby Foundation and dinner will be served. Immediately following dinner, there will be the spinning of the wheel and the crowning of the queen; then the knighting and the dancing under the stars will begin.
Something new is being added. There will be a social/dance ticket for The Paddock. They will join the dancing after the coronation. All will be dancing to the popular Endless Summer Band.
All is well, and Glenda promises the most beautiful ball ever and certainly a dinner that will please everyone, secure in the knowledge that chef Riddle always delivers. He will produce and serve a perfect meal for 1,400 at the “They’re Off Luncheon” and eight hours later, deliver a beautiful and delicious dinner to 700 Fillies and their guests.
Could life be better? I’m going, and I hope you are too!
About the Author (Author Profile)
A fixture in Louisville society, Carla Sue Broecker has been writing her weekly column for more than two decades.