Food

Make roast chicken with an edamame succotash, more

Jo-Jo Doyle, the executive chef of Churchill Downs, makes a Derby Day feast with roast chicken and an edamame succotash. He joins "Top Chef: Texas" finalist Sarah Grueneberg, who prepares sea scallops with crispy pork belly and hand-rolled potato gnocchi with wild boar rague and Parmigiano-Reggiano.

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