LouLife [1]

The path to the winner's circle of Derby entertaining can be challenging. Whether you're planning an Oaks brunch before youo head to the races or staying home to host a gourmet-style Derby evening bash, the menu decisions can prove daunting if not panic-producing.

This month, Louisville Stoneware offers three Derby-themed workshops to sharpen your skills as a trackside - or at least a tableside - entertainer. Local food gurus will offer sample menus and  food demonstrations for participants. Each workshop includes a floral arrangement how-to from Nanz & Kraft Florist and decorating tips.

On April 2, The  Patron's owner and executive chef, Amber McCool, hosts "Out of the Gates," featuring Derby-party appetizers. Then on April 9, co-owner/chef Jim Gerhardt of Limestone demonstrates traditional regional cusine (a.k.a. "My Old Kentucky Home Cooking") for a full Derby-evening dinner. And local food writer Sarah Fritschner creates an Oaks Day brunch in her April 16 class, "Lunch 'n' Lillies."

Classes are from 1-3 p.m. and are held at Louisville Stoneware, 731 Brent St. The cost is $20 per person. Pre-registration is required for all workshops. Contact 582-1900 to register.

To jump start your Derby-related menu, here's a Jim  Gerhardt original recipe to add to your party spread.

BLACK ANGUS TENDERLION AND JUMBO SHRIMP WRAPPED IN APPLE-SMOKED BROCHETTES
serves 6

12 ounces tenderlion cubed into one-ounce squares
12  jumbo tiger prawns
6 strips apple bacon
2 lemons, sliced
12 bamboo skewers

MARINADE:
1/2 cup soy sauce
1/2 cup balsamic vinegar
One clove garlic minced
1/2 bunch green onion minced
Half cup olive oil
Juice of one lemon
grated lemon peel

Pre-heat oven to 350 degrees. Cut the bacon slices in half. Bake to semi-doneness and set aside to cool.

Wrap the tenderlion pieces and shrimp with the bacon and skewer. Place skewers in the marinade for an hour and start up outdoor grill. Grill over low heat. Garnish with lemon slices