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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Roast chicken with black pepper honey, pan gravy and edamame succotash

Chef Jo-Jo

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Sea scallops with crispy pork belly and Vietnamese lime sauce

Sarah Grueneberg

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Hand rolled potato gnocchi with wild boar ragu and Parmigiano-Reggiano from Cafe Spiaggia

Sarah Grueneberg