has done pretty well for himself in
the kitchen. He has created more
than a dozen successful restaurants,
has made appearances as a celebrity
chef on the Today Show and was a fi-
nalist on the program Top Chef. On
the racetrack? Well, that's a different
story.
"Right now, I must say we have pos-
sibly the slowest band of racehorses
residing at the track," he said of an
ownership group in which he's in-
volved that includes Jenny Craig and
chef Jeffrey Strauss, who owns the
Pamplemousse Grille in Solana Beach,
California.
Malarkey may bemoan his statis-
tics, but he does so with a smile and
a chuckle. It would take a lot more
than a few underachieving Thorough-
breds to get him down about a sport
for which he has a great passion and
a long and fascinating history. After
all, you don't find too many celebrity
chefs who used to be the track pho-
tographer at Canterbury Park.
BRIAN MALARKEY
