It was off to the races Kentucky Derby style for May’s fine dining. As our Culinary Team rounded the first corner, roasted chicken with a honey bourbon glaze and beef brisket with Louisiana sweet mustard were neck in neck. In second coming up on the sides was aged cheddar macaroni, black beans and succotash. The big finish was a wonderful whiskey butterscotch bread pudding. To celebrate the big finish, Pete Foret entertained us with strings and song as we stopped to smell the roses of victory. Thank you to the Culinary and Dietary teams for serving up another Fine Dining bouffage.