Dinner at Downs to benefit racing's hurricane victims Churchill Downs chef Gil Logan is Kentucky proud, and he wants to share his pride through a cooking class and dinner in the Jockey Club Suites Friday night. Logan will demonstrate cooking many dishes that will be served later in the evening, including the Downs' famous "golden lamb chop" made with Kentucky lamb. Guests will be treated to tastes of prize-winning wines from Chrisman Mill Winery near Nicholasville. Then several "Kentucky international" dinner stations will open, inspired by the names of Kentucky towns such as Bethlehem, Paris and Madrid, including international dishes made with Kentucky products — lamb shanks in amber ale, Egyptian leg of lamb with stewed figs, and lamb paella, with assorted side dishes such as sweet potato puree and couscous salad. Dinner, dessert and wine are $50. Proceeds will go to the National Thoroughbred Racing Association's Race to the Rescue fund to provide relief to members of the horse-racing community who have been affected by Hurricane Katrina. For more information and tickets, call Churchill Downs' service center at 636-4400. — Sarah Fritschner, The Courier-Journal, September 28, 2005