Date: May 24, 2006

"We have 35 [chef] tables set up in 19 different areas," said Sam Carlsen, sous chef for Levy Restaurants, which runs the operations at Churchill Downs, Louisville, Ky.

"It is a buffet, but it flows smoothly from the Kentucky Bibb lettuce salad with sliced strawberries to the slow roasted prime rib to the dessert," said Gil Logan, executive chef. "It takes a chef to do a chef's table."

Attendance for the two days of horse racing, Oaks and Derby, May 5 a...

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