At Sportsman’s Hill, races began at dawn and were followed by an elaborate outdoor breakfast prepared in the yard of the house and served to all the guests. A Whitley family member recalled a menu that included chicken soup with rice, baked Ohio River salmon, bacon, cabbage and beans, barbecued lamb, roast duck and applesauce, roast turkey and cranberry sauce, roast beef, broiled squirrel, leg of bear, baked opossum with sweet potatoes, roasting ears, hominy, boiled potatoes, hot cake, corn dodgers, buttermilk, plum pudding, rum sauce, pumpkin pie, log cabin pie, assorted cakes, assorted fruits, vanilla ice cream, coffee, apple jack, claret, Transylvania Bitters, peaches and honey, old bourbon whiskey, port and champagne. This tradition of an outdoor breakfast continued in Kentucky Derby festivities with the Governor’s Derby Celebration in Frankfort.